CN108065007A - A kind of preparation method of lyophilized Mulberry-leaf Tea - Google Patents
A kind of preparation method of lyophilized Mulberry-leaf Tea Download PDFInfo
- Publication number
- CN108065007A CN108065007A CN201810024378.3A CN201810024378A CN108065007A CN 108065007 A CN108065007 A CN 108065007A CN 201810024378 A CN201810024378 A CN 201810024378A CN 108065007 A CN108065007 A CN 108065007A
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- Prior art keywords
- mulberry leaf
- mulberry
- time
- airing
- leaf
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000000249 Morus alba Species 0.000 claims abstract description 50
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 50
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 6
- 238000010009 beating Methods 0.000 claims abstract 5
- 238000004898 kneading Methods 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 5
- 235000015110 jellies Nutrition 0.000 claims description 5
- 239000008274 jelly Substances 0.000 claims description 5
- 230000002779 inactivation Effects 0.000 claims 1
- 238000005096 rolling process Methods 0.000 claims 1
- 229930013930 alkaloid Natural products 0.000 abstract description 6
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 229930003944 flavone Natural products 0.000 abstract description 3
- 150000002213 flavones Chemical class 0.000 abstract description 3
- 235000011949 flavones Nutrition 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 235000013616 tea Nutrition 0.000 description 25
- 244000269722 Thea sinensis Species 0.000 description 7
- 239000002994 raw material Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 150000003797 alkaloid derivatives Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- LXBIFEVIBLOUGU-UHFFFAOYSA-N Deoxymannojirimycin Natural products OCC1NCC(O)C(O)C1O LXBIFEVIBLOUGU-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of preparation methods of lyophilized Mulberry-leaf Tea, comprise the following steps successively：First time airing, Qie Ye, steam beating, knead, second of airing, Titian, quick-frozen and vacuum freeze drying.This method farthest remains polysaccharide, flavones and alkaloids DNJ ingredients in mulberry leaf, and it is apparent to drink rear hypoglycemic effect.
Description
Technical field
The present invention relates to a kind of preparation methods of drink, particularly a kind of preparation method of lyophilized Mulberry-leaf Tea.
Background technology
Mulberry-leaf Tea generally selects that ecological environment is superior, free of contamination high-quality tender mulberry leaf are raw material, the techniques such as bakes through science
It is refined to form.It is more crucial that the bitter taste of organic acid, astringent taste in mulberry leaf are removed in technique；Taste glycol, faint scent are overflow the characteristics such as people
It is important.
It is called 1-DNJ containing one kind in mulberry leaf（DNJ）Alkaloid, this is that one kind is existed only in mulberry leaf
A kind of alkaloid, content about 100mg/100g, this alkaloid is a kind of inhibitor of alpha-glucosidase.Not only contain in mulberry leaf
DNJ, and it is pure containing abundant gamma aminobutyric acid and plant, and content is 3-4 times of green tea.With weight-reducing, beauty, hypoglycemic
Effect.
Mulberry-leaf Tea is brewed with boiling water, and limpid bright, faint scent is sweet, and fresh alcohol is tasty and refreshing, especially to middle-aged and elderly people and should not drink tea
People provide a kind of Novel beverage, it is made to obtain certain health-care effect during drink tea, this tea is often drunk and is conducive to health
Health care is promoted longevity
Mulberry leaf are the kings of plant, there is the good reputation of " ginseng is vulcanized, and mulberry leaf are mended clearly ", rich in 17 kinds of amino acid of human body, crude protein, thick fat
Fat, is that health ministry confirms " integration of drinking and medicinal herbs " plant, and " ten big health care of mankind's 21 century is included in by international food health organization
One of food " becomes the new food source of mankind's green.
At present, tealeaves class drink includes the tea product made raw material with tealeaves and directly make raw material using medical herb, work
Skill is generally finished, kneaded with Titian.Wherein, using mulberry leaf as the tealeaves made by raw material, since mulberry leaf have in itself
The effects that dispelling wind and heat from the body, clearing away the lungheat and moisturizing, improving eyesight, therefore, Mulberry-leaf Tea, can reduce the stagnant of lipid, reduce blood-fat and blood sugar, but due to
For mulberry leaf during frying, process control condition is immature, and finished product Mulberry-leaf Tea can not drive away the careless fishy smell of mulberry leaf in itself, influence
The appearance and mouthfeel of mulberry leaf tea after brewing, jerky difficult drink, while the popularization for also influencing Mulberry-leaf Tea is drunk.
The content of the invention
The object of the present invention is to provide a kind of preparation method of lyophilized Mulberry-leaf Tea, this method farthest remains mulberry leaf
In polysaccharide, flavones and alkaloids DNJ ingredients, it is apparent to drink rear hypoglycemic effect.
The specific technical solution of the present invention is as follows：
A kind of preparation method of lyophilized Mulberry-leaf Tea, it is characterised in that comprise the following steps successively：
First time airing：After the high 10-15cm of mulberry leaf heap of acquisition, first time airing is carried out, the time of first time airing is 5-
10 days；
Qie Ye：Mulberry leaf are cut into sheet mulberry leaf；
Steam beating：Sheet mulberry leaf are sent into steam inactivation machine and carry out high-temperature steam water-removing, the vapor (steam) temperature of steam beating is
600-800 DEG C, the time of steam beating is 3-7 minutes；
It kneads：To knead agglomerating, time of kneading 60-90 minutes by sheet mulberry leaf feeding rolling machine after steam beating；
Second of airing：After bulk mulberry leaf after kneading are deblocked or shaken loose, after the high 5-8cm of heap, carry out second and spread out
It dries in the air, the time of first time airing is 3-5 days；
Titian：Mulberry leaf after second of airing are sent into fragrance extracting machine and carry out Titian；
It is quick-frozen：Mulberry leaf after Titian are put into less than -30 DEG C of jelly storehouse freeze 5-6 it is small when；
Vacuum freeze drying：The cold well temperature of dry vacuum container is dropped to less than -40 DEG C first, then the mulberry leaf freezed are put into
In dry vacuum container, then dry vacuum container is vacuumized, freeze 1 it is small when, ensure mulberry leaf fully freeze, obtain moisture content and contain
Measure the lyophilized Mulberry-leaf Tea for 3-5%.
The physics and chemistry and biochemical indicator of finished product of the present invention are as follows：
1st, the present invention drives away mulberry leaf in itself in the case where ensureing that Mulberry-leaf Tea has the function of to reduce the stagnant of lipid, reduction blood-fat and blood sugar
Careless fishy smell so that after Mulberry-leaf Tea finished product drink bubble mouthfeel is pure and fresh, free from extraneous odour, color and luster are bud green, various biochemical and physical and chemical index energy
Reach optimization, and production process is easy to control, is at low cost.
2nd, Mulberry-leaf Tea of the invention, moisture content are less than 5%, and total ash is less than 10%, and tea polyphenols are more than 14 ㎎/g, lead be less than 1 ㎎/
G,（In terms of Pb）, copper is less than 45 ㎎/g（In terms of Cu）.
3rd, the present invention farthest remains polysaccharide, flavones and the life in mulberry leaf using FD Vacuum Freezing ＆ Drying Technologies
Alkaloids class DNJ ingredients, it is apparent to drink rear hypoglycemic effect.
Specific embodiment
Embodiment 1：
A kind of preparation method of lyophilized Mulberry-leaf Tea, comprises the following steps successively：
First time airing：After the high 10cm of mulberry leaf heap of acquisition, first time airing is carried out, the time of first time airing is 5 days；
Qie Ye：Mulberry leaf are cut into sheet mulberry leaf；
Steam beating：Sheet mulberry leaf are sent into steam inactivation machine and carry out high-temperature steam water-removing, the vapor (steam) temperature of steam beating is
600 DEG C, the time of steam beating is 7 minutes；
It kneads：To knead agglomerating, time of kneading 90 minutes by sheet mulberry leaf feeding rolling machine after steam beating；
Second of airing：After bulk mulberry leaf after kneading are deblocked or shaken loose, after the high 8cm of heap, second of airing is carried out,
The time of first time airing is 5 days；
Titian：Mulberry leaf after second of airing are sent into fragrance extracting machine and carry out Titian；
It is quick-frozen：Mulberry leaf after Titian are put into -30 DEG C of jelly storehouse freeze 6 it is small when；
Vacuum freeze drying：The cold well temperature of dry vacuum container is dropped to less than -40 DEG C first, then the mulberry leaf freezed are put into
In dry vacuum container, then dry vacuum container is vacuumized, freeze 1 it is small when, ensure mulberry leaf fully freeze, obtain moisture content and contain
Measure the lyophilized Mulberry-leaf Tea for 5%.
Embodiment 2：
A kind of preparation method of lyophilized Mulberry-leaf Tea, comprises the following steps successively：
First time airing：After the high 13cm of mulberry leaf heap of acquisition, first time airing is carried out, the time of first time airing is 8 days；
Qie Ye：Mulberry leaf are cut into sheet mulberry leaf；
Steam beating：Sheet mulberry leaf are sent into steam inactivation machine and carry out high-temperature steam water-removing, the vapor (steam) temperature of steam beating is
700 DEG C, the time of steam beating is 5 minutes；
It kneads：To knead agglomerating, time of kneading 70 minutes by sheet mulberry leaf feeding rolling machine after steam beating；
Second of airing：After bulk mulberry leaf after kneading are deblocked or shaken loose, after the high 6cm of heap, second of airing is carried out,
The time of first time airing is 4 days；
Titian：Mulberry leaf after second of airing are sent into fragrance extracting machine and carry out Titian；
It is quick-frozen：Mulberry leaf after Titian are put into less than -30 DEG C of jelly storehouse freeze 5 it is small when；
Vacuum freeze drying：The cold well temperature of dry vacuum container is dropped to less than -40 DEG C first, then the mulberry leaf freezed are put into
In dry vacuum container, then dry vacuum container is vacuumized, freeze 1 it is small when, ensure mulberry leaf fully freeze, obtain moisture content and contain
Measure the lyophilized Mulberry-leaf Tea for 4%.
Embodiment 3：
A kind of preparation method of lyophilized Mulberry-leaf Tea, comprises the following steps successively：
First time airing：After the high 15cm of mulberry leaf heap of acquisition, first time airing is carried out, the time of first time airing is 5 days；
Qie Ye：Mulberry leaf are cut into sheet mulberry leaf；
Steam beating：Sheet mulberry leaf are sent into steam inactivation machine and carry out high-temperature steam water-removing, the vapor (steam) temperature of steam beating is
800 DEG C, the time of steam beating is 3 minutes；
It kneads：To knead agglomerating, time of kneading 60 minutes by sheet mulberry leaf feeding rolling machine after steam beating；
Second of airing：After bulk mulberry leaf after kneading are deblocked or shaken loose, after the high 5cm of heap, second of airing is carried out,
The time of first time airing is 3 days；
Titian：Mulberry leaf after second of airing are sent into fragrance extracting machine and carry out Titian；
It is quick-frozen：Mulberry leaf after Titian are put into less than -30 DEG C of jelly storehouse freeze 5 it is small when；
Vacuum freeze drying：The cold well temperature of dry vacuum container is dropped to less than -40 DEG C first, then the mulberry leaf freezed are put into
In dry vacuum container, then dry vacuum container is vacuumized, freeze 1 it is small when, ensure mulberry leaf fully freeze, obtain moisture content and contain
The lyophilized Mulberry-leaf Tea of amount 3%.
Claims (1)
1. a kind of preparation method of lyophilized Mulberry-leaf Tea, it is characterised in that comprise the following steps successively：
First time airing：After the high 10-15cm of mulberry leaf heap of acquisition, first time airing is carried out, the time of first time airing is 5-
10 days；
Qie Ye：Mulberry leaf are cut into sheet mulberry leaf；
Steam beating：Sheet mulberry leaf are sent into steam inactivation machine and carry out high-temperature steam water-removing, the vapor (steam) temperature of steam beating is
600-800 DEG C, the time of steam beating is 3-7 minutes；
It kneads：To knead agglomerating, time of kneading 60-90 minutes by sheet mulberry leaf feeding rolling machine after steam beating；
Second of airing：After bulk mulberry leaf after kneading are deblocked or shaken loose, after the high 5-8cm of heap, carry out second and spread out
It dries in the air, the time of first time airing is 3-5 days；
Titian：Mulberry leaf after second of airing are sent into fragrance extracting machine and carry out Titian；
It is quick-frozen：Mulberry leaf after Titian are put into less than -30 DEG C of jelly storehouse freeze 5-6 it is small when；
Vacuum freeze drying：The cold well temperature of dry vacuum container is dropped to less than -40 DEG C first, then the mulberry leaf freezed are put into
In dry vacuum container, then dry vacuum container is vacuumized, freeze 1 it is small when, ensure mulberry leaf fully freeze, obtain moisture content and contain
Measure the lyophilized Mulberry-leaf Tea for 3-5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810024378.3A CN108065007A (en) | 2018-01-11 | 2018-01-11 | A kind of preparation method of lyophilized Mulberry-leaf Tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810024378.3A CN108065007A (en) | 2018-01-11 | 2018-01-11 | A kind of preparation method of lyophilized Mulberry-leaf Tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108065007A true CN108065007A (en) | 2018-05-25 |
Family
ID=62156548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810024378.3A Pending CN108065007A (en) | 2018-01-11 | 2018-01-11 | A kind of preparation method of lyophilized Mulberry-leaf Tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN108065007A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063393A (en) * | 2019-05-16 | 2019-07-30 | 山东黑尚莓生物技术发展有限公司 | A kind of compound small berries fermented type fruit tea beverage and preparation method thereof |
| CN110226697A (en) * | 2019-07-03 | 2019-09-13 | 高剑文 | The preparation method and its product of mulberry leaf is lyophilized |
| CN111418685A (en) * | 2020-05-27 | 2020-07-17 | 倪国帮 | Process for producing mulberry leaf tea through anaerobic fermentation |
| CN111670984A (en) * | 2020-06-29 | 2020-09-18 | 来宾市农业科学院 | Preparation method of mulberry leaf green tea |
| CN112127010A (en) * | 2020-10-19 | 2020-12-25 | 杜利梅 | Preparation method applied to silkworm fiber material |
| CN112471304A (en) * | 2020-12-22 | 2021-03-12 | 海南中椹生物科技有限公司 | Scenting method of scented tea |
| CN114208902A (en) * | 2021-11-30 | 2022-03-22 | 江西果宝特攻食品有限公司 | Preparation method of freeze-dried euroleon tea and prepared tea |
-
2018
- 2018-01-11 CN CN201810024378.3A patent/CN108065007A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110063393A (en) * | 2019-05-16 | 2019-07-30 | 山东黑尚莓生物技术发展有限公司 | A kind of compound small berries fermented type fruit tea beverage and preparation method thereof |
| CN110226697A (en) * | 2019-07-03 | 2019-09-13 | 高剑文 | The preparation method and its product of mulberry leaf is lyophilized |
| CN111418685A (en) * | 2020-05-27 | 2020-07-17 | 倪国帮 | Process for producing mulberry leaf tea through anaerobic fermentation |
| CN111670984A (en) * | 2020-06-29 | 2020-09-18 | 来宾市农业科学院 | Preparation method of mulberry leaf green tea |
| CN112127010A (en) * | 2020-10-19 | 2020-12-25 | 杜利梅 | Preparation method applied to silkworm fiber material |
| CN112471304A (en) * | 2020-12-22 | 2021-03-12 | 海南中椹生物科技有限公司 | Scenting method of scented tea |
| CN112471304B (en) * | 2020-12-22 | 2023-03-03 | 海南中椹生物科技有限公司 | Scenting method of scented tea |
| CN114208902A (en) * | 2021-11-30 | 2022-03-22 | 江西果宝特攻食品有限公司 | Preparation method of freeze-dried euroleon tea and prepared tea |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180525 |
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| WD01 | Invention patent application deemed withdrawn after publication |