CN108419866A - The preparation method and mulberry leaf thousand tael tea of mulberry leaf thousand tael tea - Google Patents
The preparation method and mulberry leaf thousand tael tea of mulberry leaf thousand tael tea Download PDFInfo
- Publication number
- CN108419866A CN108419866A CN201810655825.5A CN201810655825A CN108419866A CN 108419866 A CN108419866 A CN 108419866A CN 201810655825 A CN201810655825 A CN 201810655825A CN 108419866 A CN108419866 A CN 108419866A
- Authority
- CN
- China
- Prior art keywords
- tea
- mulberry leaf
- mulberry
- leaf
- thousand tael
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention discloses a kind of preparation method of mulberry leaf thousand tael tea, which includes the following steps：Mulberry tree mulberry leaf are picked, finished, rubbed, after baking drying, mulberry leaf raw tea material is made；Mulberry tree mulberry leaf are picked, 300 500 mesh are ground into, are filtered, white mulberry vein-juice and mulberry leaf filter residue is made；Tea tree leaves are picked, finished, rubbed, the mulberry leaf filter residue prepared in step 2 is added, carry out first pile fermentation processing after mixing, after baking drying, black tea raw tea material is made；Mulberry leaf raw tea material and black tea raw tea material are mixed, the white mulberry vein-juice prepared in step 2 is added, so that between moisture content is 20 30%, secondary pile fermentation is carried out, mixed fermentation leaf is made；Step mixed fermentation leaf is subjected to decatize, and is put into squeeze in thin bamboo strip basket by several times and forms tea embryo, carries out floating 12 months；By the tea embryo after floating, 30 35 DEG C are gradually heated to, drying to water content is less than 10%, and mulberry leaf thousand tael tea is made.Mulberry leaf thousand tael tea millet paste provided by the invention is limpid, floating is uniform.
Description
Technical field
The present invention relates to food-making technology fields, and in particular to a kind of thousand liang of the preparation method and mulberry leaf of mulberry leaf thousand tael tea
Tea.
Background technology
Mulberry leaf have dispelling wind and heat from the body, clearing away the lungheat and moisturizing, the effect of clearing liver and improving vision.And having treatment anemopyretic cold, lung-heat type cough is dizzy
Headache, the dim-sighted effect of hot eyes.In the prior art, have and be added mulberry leaf as auxiliary material in food production, so that the food
Have effects that mulberry leaf.
Thousand tael tea is built since volume is very large and is pressed into tea embryo, realizes that uniform floating is more difficult.Have in the prior art by mulberry
Leaf is added in Fu tea, but since mulberry leaf blade is tender thin, directly applies mechanically the millet paste after the mulberry leaf after the fermentation of black tea processing method brew
It is easy muddiness；And mulberry leaf are soft, and the thousand tael tea compaction rate being fabricated to is high, uneven so as to cause thousand tael tea floating.
It is therefore desirable to provide a kind of novel mulberry leaf thousand tael tea, to solve the above technical problems.
Invention content
The main object of the present invention is to provide a kind of preparation method and mulberry leaf thousand tael tea of mulberry leaf thousand tael tea, existing to solve
Mulberry leaf thousand tael tea millet paste is muddy, the technical problem of floating difficulty.
To achieve the above object, the preparation method of mulberry leaf thousand tael tea proposed by the present invention, includes the following steps：
Step 1: picking mulberry tree mulberry leaf, are finished, rubbed, after baking drying, mulberry leaf raw tea material is made；
Step 2: picking mulberry tree mulberry leaf, are ground into 300-500 mesh, filter, white mulberry vein-juice and mulberry leaf filter residue is made；
Step 3: picking tea tree leaves, are finished, rubbed, the mulberry leaf filter residue prepared in the step 2 is added, mix
First pile fermentation processing is carried out after uniformly, and after baking drying, black tea raw tea material is made；
Step 4: the mulberry leaf raw tea material prepared in the step 1 and the black tea raw tea material prepared in the step 3 are mixed
It closes, adds the white mulberry vein-juice prepared in the step 2, so that moisture content between 20-30%, carries out secondary pile fermentation, be made mixed
Close fermentated leaves；
Step 5: the mixed fermentation leaf prepared in the step 4 is carried out decatize, and it is put into thin bamboo strip basket squeezes shape by several times
At tea embryo, the floating 1-2 months are carried out；
Step 6: by the tea embryo after the step 5 floating, it is gradually heated to 30-35 DEG C, drying to water content
Less than 10%, the mulberry leaf thousand tael tea is made.
Preferably, the step 1 specifically includes：
The the 4th to the 7th mulberry leaf of mulberry tree are picked, after cleaning in the case where temperature is 25-30 DEG C, booth blueness 1-1.5 hours；It is killed
Green 2-6min, rubs 2-6min；It is to be less than 15% to moisture content after baking drying at 35-45 DEG C to be put into temperature, and the mulberry is made
Leaf raw material tea.
Preferably, the step 2 specifically includes：
Mulberry tree terminal bud is picked to third position mulberry leaf, is ground into 300-500 mesh, is filtered, the white mulberry vein-juice and the mulberry is made
Leaf filter residue.
Preferably, the step 3 specifically includes：
Tea tree leaves are picked, water-removing 10-15min is carried out, rubs 3-8min, the mulberry leaf filter prepared in the step 2 is added
Slag is uniformly mixed, and is to carry out first pile fermentation under 25-35 DEG C of humidity is 70-85% to handle 6-15h in temperature, is baked at 35-45 DEG C
It is less than 15% to moisture content after drying, the black tea raw tea material is made
Preferably, in the step 4, the mulberry leaf raw tea material and the black tea raw tea material are 2-5 with mass ratio:10 is mixed
It closes.
Preferably, secondary pile fermentation described in the step 4 is specially：
It is added in the mulberry leaf raw tea material and the mixed tea heap of the black tea raw tea material and to be prepared in the step 2
White mulberry vein-juice, so that moisture content is between 20-25%；
The temperture of leaves of the tea heap are at 25-40 DEG C, humidity 60-80%, pile fermentation 4-8 hours, turning；
The white mulberry vein-juice prepared in the step 2 is added again in the tea heap, so that moisture content is between 25-30%,
Keep temperture of leaves at 35-45 DEG C, humidity 60-70% again, pile fermentation 4-8 hours, fermentation completes that the mixed fermentation leaf is made.
Preferably, the step 5 is specially：
The mixed fermentation leaf prepared in the step 4 is positioned in steam decatize 10-20 minutes, it is cooling；
Mixed fermentation leaf equivalent after the decatize is put into thin bamboo strip basket by several times and builds pressure, tea embryo is formed, is put into every time
The mixed fermentation leaf temp in thin bamboo strip basket is consistent；
Multiple tea embryos are spaced apart, every 1 week, the tea embryo is stirred, carries out the floating 1-2 months.
Preferably, the tea tree leaves rubbing and the mulberry leaf filter residue prepared in the step 2 through in the step 3 with matter
Amount is than being 1-2:10 mixing.
Preferably, the thin bamboo strip basket used in the step 5 is lined with knotweed leaf, brown piece or lotus leaf.
The present invention also provides a kind of mulberry leaf thousand tael teas, are prepared by the preparation method of mulberry leaf thousand tael tea as the aforementioned.
It is added in tea embryo in the present invention by the way that mulberry leaf raw tea material is made in mulberry leaf, so that manufactured mulberry leaf thousand tael tea rushes
After bubble, there is molding mulberry leaf blade, it is handsome in appearance；By the way that mulberry leaf filter residue and tea tree leaves pile fermentation together is made in a part of mulberry leaf
Processing does not stay larger tissue, it is limpid to influence millet paste to ensure that the part mulberry leaf filter residue fermentation is complete；By secondary wet
White mulberry vein-juice is added in heap, to increase the flavor of mulberry leaf；By being separately added into mulberry leaf raw tea material, mulberry leaf filter residue in preparation process
And white mulberry vein-juice, to while ensureing mulberry leaf flavor, reduce the addition of the mulberry leaf raw tea material in tea embryo, so that tealeaves
The content of middle tea stalk is moderate, and tea embryonic knob structure density is suitable, is conducive to floating progress.
Description of the drawings
Fig. 1 is the flow diagram of one embodiment of preparation method of mulberry leaf thousand tael tea of the present invention.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is general
The every other embodiment that logical technical staff is obtained without creative efforts belongs to what the present invention protected
Range.
In addition, the technical solution between each embodiment of the present invention can be combined with each other, but must be general with this field
Logical technical staff can be implemented as basis, will be understood that when the combination of technical solution appearance is conflicting or cannot achieve this
The combination of technical solution is not present, also not the present invention claims protection domain within.
Unless otherwise specified, various raw material, reagent, the instrument and equipment etc. used in the present invention can pass through city
Field is commercially available or can be prepared by existing method.
Referring to Fig. 1, the flow diagram of one embodiment of preparation method for mulberry leaf thousand tael tea of the present invention.The present invention proposes
A kind of preparation method of mulberry leaf thousand tael tea, includes the following steps：
Step S1, mulberry tree mulberry leaf are picked, finished, rubbed, after baking drying, mulberry leaf raw tea material is made；
Specifically, the 4th to the 7th mulberry leaf of mulberry tree are picked, after cleaning in the case where temperature is 25-30 DEG C, booth blueness 1-1.5 is small
When；Water-removing 2-6min is carried out, 2-6min is rubbed；It is to be less than 15% to moisture content after baking drying at 35-45 DEG C to be put into temperature, system
Obtain the mulberry leaf raw tea material.
The the 4th to the 7th mulberry leaf of mulberry tree, the vein molding of blade, have certain toughness, so that mulberry leaf raw material
After tea pile fermentation, remain to keep complete form；The the 4th to the 7th mulberry leaf of mulberry tree are compared with mulberry leaf tender shoots, are not easy excessive fermentation leaf
Side causes the muddiness of the millet paste after brewing, turns sour.
Contain 1-Deoxynojirimycin in mulberry leaf, is the inhibitor of alpha-glucosidase, can inhibit invertase, maltose, the Portugals a-
The decomposition of grape sugar sweet sugar, a- amylase, can stimulate insulin secretion, reduce insulin decomposition rate.Using the short time water-removing and
It rubs, 1-Deoxynojirimycin decomposition can be reduced.
Step S2, mulberry tree mulberry leaf are picked, 300-500 mesh is ground into, are filtered, white mulberry vein-juice and mulberry leaf filter residue is made；
Specifically, picking mulberry tree terminal bud to third position mulberry leaf, be ground into 300-500 mesh, filter, be made the white mulberry vein-juice and
The mulberry leaf filter residue.
Step S3, tea tree leaves are picked, finished, rubbed, the mulberry leaf filter residue prepared in the step S2 is added, are mixed
First pile fermentation processing is carried out after uniformly, and after baking drying, black tea raw tea material is made；
Specifically, tea tree leaves are picked, water-removing 10-15min is carried out, rubs 3-8min, be added in the step S2 and prepare
Mulberry leaf filter residue be uniformly mixed, be to carry out first pile fermentation under 25-35 DEG C of humidity is 70-85% to handle 6-15h, 35-45 in temperature
It is less than 15% to moisture content after baking is dry at DEG C, the black tea raw tea material is made.Preferably, the mulberry leaf filter residue and the tea
The mass ratio for setting leaf is 1-2:10.
Step S4, the black tea raw tea material prepared in the mulberry leaf raw tea material prepared in the step S1 and the step S3 is mixed
It closes, adds the white mulberry vein-juice prepared in the step S2, so that moisture content between 20-30%, carries out secondary pile fermentation, be made mixed
Close fermentated leaves；
Specifically, it is 2-5 with mass ratio by the mulberry leaf raw tea material and the black tea raw tea material:10 mixing.In the mulberry
The white mulberry vein-juice prepared in the step S2 is added in leaf raw material tea and the mixed tea heap of the black tea raw tea material, so that moisture content
Between 20-25%；
The temperture of leaves of the tea heap are at 25-40 DEG C, humidity 60-80%, pile fermentation 4-8 hours, turning；
The white mulberry vein-juice prepared in the step S2 is added again in the tea heap, so that moisture content is between 25-30%,
Keep temperture of leaves at 35-45 DEG C, humidity 60-70% again, pile fermentation 4-8 hours, fermentation completes that the mixed fermentation leaf is made.
For mulberry tree terminal bud to third position mulberry leaf due to tenderer, water content is high, for pile fermentation, time and temperature together with tea tree leaves
Degree is not easy to control, be easy to cause yeast-bitten, rotten leaf is formed, in the present invention by first locating mulberry tree terminal bud to third position mulberry leaf
Reason is white mulberry vein-juice and mulberry leaf filter residue so that a part of mulberry leaf filter residue can carry out pile fermentation together with tea tree leaves, due to mulberry leaf filter residue
Small volume is easy fermentation completely, is attached in black tea raw tea material；By the way that white mulberry vein-juice is replaced water, for the benefit in pile-fermentation
Water can increase mulberry leaf flavor in the mixed fermentation leaf.
Step S5, the mixed fermentation leaf prepared in the step S4 is subjected to decatize, and is put into thin bamboo strip basket squeezes shape by several times
At tea embryo, multiple tea embryos are spaced apart, carry out the floating 1-2 months, wherein every 1 week, stir the tea embryo；
Specifically, the mixed fermentation leaf prepared in the step S4 is positioned in steam decatize 10-20 minutes, it is cold
But；
Mixed fermentation leaf equivalent after the decatize is put into thin bamboo strip basket by several times and builds pressure, tea embryo is formed, is put into every time
The mixed fermentation leaf temp in thin bamboo strip basket is consistent；
Multiple tea embryos are spaced apart, every 1 week, the tea embryo is stirred, carries out the floating 1-2 months.
Preferably, the temperature for being put into the mixed fermentation leaf in thin bamboo strip basket is 24-30 DEG C, and the mixing after decatize is sent out
Ferment leaf, which is divided into every part of 5-10kg and is put into thin bamboo strip basket, is squeezed into tea column.The thin bamboo strip basket used in the step S5 is lined with knotweed leaf, brown piece
Or lotus leaf.
Thin bamboo strip basket is lined with knotweed leaf, brown piece or lotus leaf, further prevents tealeaves exposed, while knotweed leaf, brown piece or lotus leaf have
There is certain fragrance so that mulberry leaf thousand tael tea obtained has faint scent.By the way that the mulberry leaf thousand tael tea column is spaced apart floating,
And every 1 week, stir the mulberry leaf thousand tael tea column so that the mulberry leaf thousand tael tea column air penetration is balanced, be conducive to floating into
Row；Compared to tea tree tealeaves, rich in abundant amino acid, cell liquid in mulberry leaf blade, sufficient nutrient matrix is provided for floating, is had
It is distributed conducive to coronoid process dissipate capsule bacterium.
Step S6, by the tea embryo after the step S5 floatings, it is gradually heated to 30-35 DEG C, drying to water content
Less than 10%, the mulberry leaf thousand tael tea is made.Using gradual heating drying, be conducive to parch inside tea column.
The present invention is by by the 4th to the 7th mulberry leaf of mulberry tree, being made mulberry leaf raw tea material, so that mulberry leaf raw tea material is wet
After heap, remain to after keeping complete form, manufactured mulberry leaf thousand tael tea to brew, user it is observed that bulk blade；Passing through will
It is white mulberry vein-juice and mulberry leaf filter residue that mulberry tree terminal bud is first handled to third position mulberry leaf so that a part of mulberry leaf filter residue can be with tea tree leaves one
With pile fermentation is carried out, since mulberry leaf filter residue small volume is easy fermentation completely, the ingredient after fermentation is attached in black tea raw tea material；It is logical
It crosses and white mulberry vein-juice is replaced into water, for the moisturizing in pile-fermentation, mulberry leaf flavor in the mixed fermentation leaf can be increased.
The present invention also provides a kind of mulberry leaf thousand tael tea has been given, by the preparation method preparation of mulberry leaf thousand tael tea as the aforementioned
At.
The preparation method of mulberry leaf thousand tael tea proposed by the present invention is specifically described below by way of specific embodiment：
Embodiment 1
The the 4th to the 7th mulberry leaf of mulberry tree are picked, after cleaning in the case where temperature is 25 DEG C, booth is 1.5 hours green；It finishes
2min rubs 6min；It is to be less than 15% to moisture content after baking drying at 35 DEG C to be put into temperature, and mulberry leaf raw tea material is made；
Mulberry tree terminal bud is picked to third position mulberry leaf, is ground into 300 mesh, is filtered, white mulberry vein-juice and mulberry leaf filter residue is made.
Tea tree leaves are picked, water-removing 10min is carried out, rubs 8min, 1kg is added in the tea tree leaves after being rubbed with every 10kg
Mulberry leaf filter residue is uniformly mixed, and in temperature be 25 DEG C of humidity is to carry out first pile fermentation 85% time to handle 15h, after baking drying at 35 DEG C
It is less than 15% to moisture content, black tea raw tea material is made.
Mulberry leaf raw tea material 7kg and black tea raw tea material 35kg are mixed, white mulberry vein-juice is added in tea heap upon mixing, so as to contain
Between water rate is 20%；Keep the temperture of leaves of tea heap at 25 DEG C, humidity 80%, pile fermentation 8 hours, turning；Add again in tea heap
Enter white mulberry vein-juice, so that between moisture content is 25%, then keeping temperture of leaves at 35 DEG C, humidity 70%, pile fermentation 8 hours is fermented and is completed
Mixed fermentation leaf is made.
Mixed fermentation leaf is positioned over decatize 10 minutes in steam, it is cooling；Every part of equivalent of 5kg is put by several times is lined with knotweed leaf
Thin bamboo strip basket in build pressure, form tea embryo, the mixed fermentation leaf temp being put into every time in thin bamboo strip basket is 24 DEG C；Multiple tea embryos interval is put
It sets, every 1 week, stirs tea embryo, carry out floating January.
By the tea embryo after institute's floating, it is gradually heated to 30-35 DEG C, drying to water content is less than 10%, and mulberry leaf thousand are made
Two tea.
Embodiment 2
The the 4th to the 7th mulberry leaf of mulberry tree are picked, after cleaning in the case where temperature is 30 DEG C, booth is 1 hour green；Water-removing 6min is carried out,
Rub 2min；It is to be less than 15% to moisture content after baking drying at 45 DEG C to be put into temperature, and mulberry leaf raw tea material is made；
Mulberry tree terminal bud is picked to third position mulberry leaf, is ground into 500 mesh, is filtered, white mulberry vein-juice and mulberry leaf filter residue is made.
Tea tree leaves are picked, water-removing 15min is carried out, rubs 3min, 2kg is added in the tea tree leaves after being rubbed with every 10kg
Mulberry leaf filter residue is uniformly mixed, and in temperature be 35 DEG C of humidity is to carry out first pile fermentation 70% time to handle 6h, after baking drying at 45 DEG C
It is less than 15% to moisture content, black tea raw tea material is made.
Mulberry leaf raw tea material 17.5kg and black tea raw tea material 35kg are mixed, white mulberry vein-juice is added in tea heap upon mixing, with
Between making moisture content be 25%；Keep the temperture of leaves of tea heap at 40 DEG C, humidity 60%, pile fermentation 4 hours, turning；In tea heap again
Secondary addition white mulberry vein-juice, so that between moisture content is 30%, then keeping temperture of leaves at 45 DEG C, humidity 60%, pile fermentation 4 hours is fermented
It completes that mixed fermentation leaf is made.
Mixed fermentation leaf is positioned over decatize 20 minutes in steam, it is cooling；Every part of equivalent of 10kg is put by several times is lined with palm fibre
Pressure is built in the thin bamboo strip basket of piece, forms tea embryo, the mixed fermentation leaf temp being put into every time in thin bamboo strip basket is 30 DEG C；By multiple tea embryos interval
It places, every 1 week, stirs tea embryo, carry out floating 2 months.
Embodiment 3
The the 4th to the 7th mulberry leaf of mulberry tree are picked, after cleaning in the case where temperature is 28 DEG C, booth is 1 hour green；Water-removing 3min is carried out,
Rub 3min；It is to be less than 15% to moisture content after baking drying at 40 DEG C to be put into temperature, and mulberry leaf raw tea material is made；
Mulberry tree terminal bud is picked to third position mulberry leaf, is ground into 400 mesh, is filtered, white mulberry vein-juice and mulberry leaf filter residue is made.
Tea tree leaves are picked, water-removing 12min is carried out, rubs 5min, be added in the tea tree leaves after being rubbed with every 10kg
1.5kg mulberry leaf filter residues are uniformly mixed, and in temperature be 30 DEG C of humidity are to carry out first pile fermentation 75% time to handle 8h, are baked and are done at 40 DEG C
It is less than 15% to moisture content after dry, black tea raw tea material is made.
Mulberry leaf raw tea material 10.5kg and black tea raw tea material 35kg are mixed, white mulberry vein-juice is added in tea heap upon mixing, with
Between making moisture content be 22%；Keep the temperture of leaves of tea heap at 30 DEG C, humidity 70%, pile fermentation 6 hours, turning；In tea heap again
Secondary addition white mulberry vein-juice, so that between moisture content is 28%, then keeping temperture of leaves at 40 DEG C, humidity 65%, pile fermentation 6 hours is fermented
It completes that mixed fermentation leaf is made.
Mixed fermentation leaf is positioned over decatize 15 minutes in steam, it is cooling；Every part of equivalent of 8kg is put by several times is lined with lotus leaf
Thin bamboo strip basket in build pressure, form tea embryo, the mixed fermentation leaf temp being put into every time in thin bamboo strip basket is 26 DEG C；Multiple tea embryos interval is put
It sets, every 1 week, stirs tea embryo, carry out floating 1.5 months.
Comparative example
Pick tea tree leaves, carry out water-removing 12min, rub 5min, temperature be 30 DEG C of humidity be 75% time carry out for the first time
Pile fermentation handles 8h, bake at 40 DEG C it is dry after to moisture content be less than 15%, black tea raw tea material is made.
Keep the temperture of leaves of tea heap at 30 DEG C black tea raw tea material 40kg, humidity 70%, pile fermentation 6 hours, turning；It keeps again
Temperture of leaves at 40 DEG C, ferment and complete by humidity 65%, pile fermentation 6 hours.
The fermentated leaves that fermentation is completed are positioned over decatize 15 minutes in steam, it is cooling；Every part of equivalent of 8kg is put into liner by several times
Pressure is built in the thin bamboo strip basket for having lotus leaf, forms tea embryo, the mixed fermentation leaf temp being put into every time in thin bamboo strip basket is 26 DEG C；By multiple tea embryos
It is spaced apart, every 1 week, stirs tea embryo, carry out floating 1.5 months, thousand tael tea is made.
Biology is carried out together to the thousand tael tea in the mulberry leaf thousand tael tea and comparative example that are prepared in above-described embodiment 1-3
The detections such as alkali, amino acid, flavones, total reducing sugar.Testing result is as follows：
| Amino acid mg/kg | Total reducing sugar mg/kg | Water extraction | Flavones mg/kg | |
| Embodiment 1 | 1.75*104 | 10.24 | 37.8% | 9.1*103 |
| Embodiment 2 | 1.65*104 | 9.97 | 34.7% | 8.8*103 |
| Embodiment 3 | 1.68*104 | 10.13 | 37.1% | 8.3*103 |
| Comparative example | 1.56*104 | 5.94 | 24.5% | 1.2*103 |
Comparison is available, due to adding mulberry leaf so that amino acid, flavones, water extract, total reducing sugar in mulberry leaf thousand tael tea
Greatly improve.
Coronoid process dissipate capsule bacterium detection is carried out to the mulberry leaf thousand tael tea prepared in above-described embodiment 1-3.It is taken using five point sampling
Sample, is detected the coronoid process dissipate capsule bacterium in mulberry leaf thousand tael tea, and testing result is：1 maximum value of embodiment is 5.78 × 106(a/
G) minimum value is 5.28 × 106(a/g)；2 maximum value of embodiment is 5.98 × 106(a/g) minimum value is 5.18 × 106(a/
g)；3 maximum value of embodiment is 5.48 × 106(a/g) minimum value is 5.10 × 106(a/g).Experiments have shown that above-described embodiment 1-3
Coronoid process dissipate capsule bacterium branch is uniform in the mulberry leaf thousand tael tea of middle preparation.
1-Deoxynojirimycin detection is carried out to the mulberry leaf thousand tael tea prepared in above-described embodiment 1-3.10g samples are respectively taken to carry out
Wagner's reagent is added in filtrate after extraction for ultrasonic wave extraction, generates brownish red complex compound, is put into spectrophotometer,
It is detected under wavelength 284nm.Testing result is：Embodiment 1 is 0.12%；Embodiment 2 is 0.9%；Embodiment 3 is
0.11%.Experiments have shown that 1-Deoxynojirimycin is preferably retained in the mulberry leaf thousand tael tea prepared in above-described embodiment 1-3.
The foregoing is merely the preferred embodiment of the present invention, are not intended to limit the scope of the invention, every at this
Under the inventive concept of invention, using equivalent structure transformation made by description of the invention, or directly/it is used in other correlations indirectly
Technical field be included in the present invention scope of patent protection in.
Claims (10)
1. a kind of preparation method of mulberry leaf thousand tael tea, which is characterized in that include the following steps：
Step 1: picking mulberry tree mulberry leaf, are finished, rubbed, after baking drying, mulberry leaf raw tea material is made；
Step 2: picking mulberry tree mulberry leaf, are ground into 300-500 mesh, filter, white mulberry vein-juice and mulberry leaf filter residue is made；
Step 3: picking tea tree leaves, are finished, rubbed, the mulberry leaf filter residue prepared in the step 2 is added, it is uniformly mixed
After carry out first pile fermentation processing, bake it is dry after, black tea raw tea material is made；
Step 4: the mulberry leaf raw tea material prepared in the step 1 and the black tea raw tea material prepared in the step 3 are mixed,
The white mulberry vein-juice prepared in the step 2 is added, so that moisture content between 20-30%, carries out secondary pile fermentation, mixing is made
Fermentated leaves；
Step 5: the mixed fermentation leaf prepared in the step 4 is carried out decatize, and it is put into squeeze in thin bamboo strip basket by several times and forms tea
Embryo carries out the floating 1-2 months；
Step 6: by the tea embryo after the step 5 floating, it is gradually heated to 30-35 DEG C, drying to water content is less than
10%, the mulberry leaf thousand tael tea is made.
2. the preparation method of mulberry leaf thousand tael tea as described in claim 1, which is characterized in that the step 1 specifically includes：
The the 4th to the 7th mulberry leaf of mulberry tree are picked, after cleaning in the case where temperature is 25-30 DEG C, booth blueness 1-1.5 hours；Carry out water-removing 2-
6min rubs 2-6min；It is to be less than 15% to moisture content after baking drying at 35-45 DEG C to be put into temperature, and it is former that the mulberry leaf are made
Expect tea.
3. the preparation method of mulberry leaf thousand tael tea as described in claim 1, which is characterized in that the step 2 specifically includes：
Mulberry tree terminal bud is picked to third position mulberry leaf, is ground into 300-500 mesh, is filtered, the white mulberry vein-juice and mulberry leaf filter is made
Slag.
4. the preparation method of mulberry leaf thousand tael tea as described in claim 1, which is characterized in that the step 3 specifically includes：
Tea tree leaves are picked, water-removing 10-15min is carried out, rubs 3-8min, it is mixed that the mulberry leaf filter residue prepared in the step 2 is added
It closes uniformly, is to carry out first pile fermentation under 25-35 DEG C of humidity is 70-85% to handle 6-15h in temperature, drying is baked at 35-45 DEG C
It is less than 15% to moisture content afterwards, the black tea raw tea material is made
5. the preparation method of mulberry leaf thousand tael tea as described in claim 1, which is characterized in that in the step 4, the mulberry leaf
Raw tea material and the black tea raw tea material are 2-5 with mass ratio:10 mixing.
6. the preparation method of mulberry leaf thousand tael tea as described in claim 1, which is characterized in that secondary wet described in the step 4
Heap is specially：
The mulberry leaf prepared in the step 2 are added in the mulberry leaf raw tea material and the mixed tea heap of the black tea raw tea material
Juice, so that moisture content is between 20-25%；
The temperture of leaves of the tea heap are at 25-40 DEG C, humidity 60-80%, pile fermentation 4-8 hours, turning；
The white mulberry vein-juice prepared in the step 2 is added again in the tea heap, so that moisture content is between 25-30%, then protects
Temperture of leaves are held at 35-45 DEG C, humidity 60-70%, pile fermentation 4-8 hours, fermentation completes that the mixed fermentation leaf is made.
7. the preparation method of mulberry leaf thousand tael tea as described in claim 1, which is characterized in that the step 5 is specially：
The mixed fermentation leaf prepared in the step 4 is positioned in steam decatize 10-20 minutes, it is cooling；
Mixed fermentation leaf equivalent after the decatize is put into thin bamboo strip basket by several times and builds pressure, tea embryo is formed, is put into thin bamboo strip basket every time
In the mixed fermentation leaf temp it is consistent；
Multiple tea embryos are spaced apart, every 1 week, the tea embryo is stirred, carries out the floating 1-2 months.
8. the preparation method of mulberry leaf thousand tael tea as claimed in claim 7, which is characterized in that in the step 5, after decatize
The mixed fermentation leaf be divided into every part of 5-10kg and be put into thin bamboo strip basket and be squeezed into tea column.
9. the preparation method of mulberry leaf thousand tael tea as described in claim 1, which is characterized in that by rubbing in the step 3
The mulberry leaf filter residue prepared in tea tree leaves and the step 2 is with mass ratio for 1-2:10 mixing.
10. a kind of mulberry leaf thousand tael tea, which is characterized in that by the system of mulberry leaf thousand tael tea as claimed in any one of claims 1-9 wherein
Preparation Method is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810655825.5A CN108419866A (en) | 2018-06-23 | 2018-06-23 | The preparation method and mulberry leaf thousand tael tea of mulberry leaf thousand tael tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810655825.5A CN108419866A (en) | 2018-06-23 | 2018-06-23 | The preparation method and mulberry leaf thousand tael tea of mulberry leaf thousand tael tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108419866A true CN108419866A (en) | 2018-08-21 |
Family
ID=63164936
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810655825.5A Pending CN108419866A (en) | 2018-06-23 | 2018-06-23 | The preparation method and mulberry leaf thousand tael tea of mulberry leaf thousand tael tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108419866A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349922A (en) * | 2018-12-07 | 2019-02-19 | 李厚霖 | It is a kind of to steam device for steaming dividing for food |
| CN110810579A (en) * | 2019-12-09 | 2020-02-21 | 曾新华 | Preparation method of mulberry leaf dark tea |
| CN112401016A (en) * | 2020-11-18 | 2021-02-26 | 湖南烟溪丰里茶业股份有限公司 | Qianliang tea production process and Qianliang tea |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431124A (en) * | 2013-09-25 | 2015-03-25 | 湖南省蚕桑科学研究所 | Compound mulberry leaf Fuzhuan brick tea and production method thereof |
| CN105053395A (en) * | 2015-07-22 | 2015-11-18 | 六安市金土地农业科普示范园 | Mulberry leaf tea and preparation method thereof |
| CN105724645A (en) * | 2016-02-19 | 2016-07-06 | 长沙湘资生物科技有限公司 | Functional black mulberry tea product and making technology thereof |
| CN107212121A (en) * | 2017-07-26 | 2017-09-29 | 陕西科技大学 | A kind of gynostemma pentaphylla Fu-brick tea and preparation method thereof |
| CN107258983A (en) * | 2017-07-26 | 2017-10-20 | 陕西科技大学 | A kind of eucommia Bark male flower Fu-brick tea and preparation method thereof |
| CN107865173A (en) * | 2017-12-23 | 2018-04-03 | 安徽省农业科学院蚕桑研究所 | A kind of mulberry leaf black tea processing technology |
| CN107980995A (en) * | 2018-01-04 | 2018-05-04 | 陕西乾宁健康食品有限公司 | A kind of compound eucommia bark leaf Fu-brick tea health drink and preparation method thereof |
-
2018
- 2018-06-23 CN CN201810655825.5A patent/CN108419866A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431124A (en) * | 2013-09-25 | 2015-03-25 | 湖南省蚕桑科学研究所 | Compound mulberry leaf Fuzhuan brick tea and production method thereof |
| CN105053395A (en) * | 2015-07-22 | 2015-11-18 | 六安市金土地农业科普示范园 | Mulberry leaf tea and preparation method thereof |
| CN105724645A (en) * | 2016-02-19 | 2016-07-06 | 长沙湘资生物科技有限公司 | Functional black mulberry tea product and making technology thereof |
| CN107212121A (en) * | 2017-07-26 | 2017-09-29 | 陕西科技大学 | A kind of gynostemma pentaphylla Fu-brick tea and preparation method thereof |
| CN107258983A (en) * | 2017-07-26 | 2017-10-20 | 陕西科技大学 | A kind of eucommia Bark male flower Fu-brick tea and preparation method thereof |
| CN107865173A (en) * | 2017-12-23 | 2018-04-03 | 安徽省农业科学院蚕桑研究所 | A kind of mulberry leaf black tea processing technology |
| CN107980995A (en) * | 2018-01-04 | 2018-05-04 | 陕西乾宁健康食品有限公司 | A kind of compound eucommia bark leaf Fu-brick tea health drink and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349922A (en) * | 2018-12-07 | 2019-02-19 | 李厚霖 | It is a kind of to steam device for steaming dividing for food |
| CN110810579A (en) * | 2019-12-09 | 2020-02-21 | 曾新华 | Preparation method of mulberry leaf dark tea |
| CN112401016A (en) * | 2020-11-18 | 2021-02-26 | 湖南烟溪丰里茶业股份有限公司 | Qianliang tea production process and Qianliang tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101654637B (en) | Natural apricot extract containing Mailard compound, preparing method and application thereof | |
| CN106306151A (en) | Quick fermentation method of Pu'er tea | |
| CN107125619A (en) | A kind of processing method of duck pine | |
| CN108419866A (en) | The preparation method and mulberry leaf thousand tael tea of mulberry leaf thousand tael tea | |
| CN112760187A (en) | Brewing method of sweet osmanthus-flavored rice wine | |
| CN104187566A (en) | Preparation method for pseudobulbus cremastrae paste | |
| CN104403902A (en) | Tonic fruit wine and preparation method thereof | |
| CN103583638A (en) | Cake with champagne aroma | |
| CN106306300A (en) | Production method of osmanthus flower maltose | |
| CN106561908A (en) | Preparation method of gynostemma pentaphylla dark tea | |
| CN104543205A (en) | Fresh ginger tea with function of enhancing memory | |
| CN103734600B (en) | Instant mint-flavor noodle piece and preparation method thereof | |
| CN103875776A (en) | Strawberry flavored pastry with wine scent and preparation method of strawberry flavored pastry | |
| CN104939024B (en) | The preparation method made soy sauce with composition and soy sauce koji | |
| KR20220125973A (en) | Manufacturing method of grain syrup with hibiscus manihot | |
| CN102925329B (en) | Health wine and preparation method thereof | |
| CN108624453A (en) | A kind of brewage process of campanulaceae yellow rice wine | |
| CN104186687A (en) | Concentrated fragrant chocolate bean curd and preparation method thereof | |
| CN104187400A (en) | Multi-fruit-taste chilli oil steamed stuffed bun and preparation method thereof | |
| CN110151814A (en) | A kind of concocting method of instant honey radix pseudostellariae | |
| CN103948064B (en) | A kind of angelica keiskei health care egg roll and production method thereof | |
| CN107686790A (en) | A kind of brewing method of tuckahoe health-care wine | |
| CN103931705A (en) | White gourd undaria pinnatifida biscuit and making method thereof | |
| CN108913449A (en) | The processing method of dendrobium nobile sun lotus health liquor | |
| CN104970130B (en) | A kind of method and its application of fermented black tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180821 |
|
| RJ01 | Rejection of invention patent application after publication |