CN108669265A - A kind of mulberry leaf green tea and preparation method thereof - Google Patents
A kind of mulberry leaf green tea and preparation method thereof Download PDFInfo
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- CN108669265A CN108669265A CN201810397393.2A CN201810397393A CN108669265A CN 108669265 A CN108669265 A CN 108669265A CN 201810397393 A CN201810397393 A CN 201810397393A CN 108669265 A CN108669265 A CN 108669265A
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- 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
Abstract
The present invention relates to tea technology fields, provide a kind of preparation method of mulberry leaf green tea, and mulberry leaf are removed petiole, and cleaning obtains mulberry leaf green tea raw material；The mulberry leaf green tea raw material is dried in the shade under conditions of 15~25 DEG C, relative humidity are not higher than 50%, obtains the mulberry leaf that dry in the shade；Mulberry leaf item is made in the mulberry leaf that dry in the shade, the mulberry leaf item is steamed into 80~240s of blueness at 150~380 DEG C, obtains steaming green mulberry leaf；It will be rubbed after the green mulberry leaf spreading for cooling of the steaming, fried dry obtains mulberry leaf green tea.Alkaloid, mineral matter element and amino acid isoreactivity ingredient specific to a large amount of mulberry leaf are remained in mulberry leaf green tea prepared by the present invention, remains the bitter taste of organic acid in mulberry leaf, and color and luster is crab shell yellow, faint scent is sweet, and blueness taste is few when brewing, taste glycol, fresh alcohol is tasty and refreshing, suitable for daily drinking.
Description
Technical field
The present invention relates to tea technology fields, and in particular to a kind of preparation method of mulberry leaf green tea is obtained by the preparation method
The mulberry leaf green tea arrived.
Background technology
Ancient books and records prove at all times, and mulberry leaf are the kings of plant, there is the good reputation of " ginseng is vulcanized, and mulberry leaf are mended clearly ".Mulberry leaf are that country defends
" integration of drinking and medicinal herbs " plant that life portion confirms, " one of ten big health food of mankind's 21 century " is included in by international food health organization,
As the new food source of mankind's green.It is called the alkaloid of 1-Deoxynojirimycin (DNJ) in mulberry leaf containing one kind, this is that one kind is only deposited
A kind of alkaloid being in mulberry leaf, content about 100mg/100g, this alkaloid are a kind of inhibitor of alpha-glucosidase.Mulberry leaf
In not only contain DNJ, but also pure containing abundant gamma aminobutyric acid and plant, content is 3~4 times of green tea.With weight-reducing,
Beauty, hypoglycemic effect also contain a large amount of mineral matter element in Mulberry-leaf Tea.It is civil to have many drinks made using mulberry leaf
And dish.
Tealeaves, referred to as Mulberry-leaf Tea or green tea is made in mulberry leaf by more people's customs now, because of its abundant ingredient and guarantor
Health-care function is one of the first choice of white collar personage's daily drinks, therefore someone is referred to as Mulberry-leaf Tea " angle's tea ".
But existing Mulberry-leaf Tea, take it is mostly be traditional tea making technology, in removal Mulberry-leaf Tea green gas and bitter same
When, so that many trace elements and nutritional ingredient, medicinal efficacy in mulberry leaf is lost significantly, loses the tea and answer
Some healthcare functions.
Invention content
The present invention is in order to solve the problems, such as that Mulberry-leaf Tea active principle loses excessive in the prior art, provides and prepares working substance
The method of the high mulberry leaf green tea of matter content.
To solve the above-mentioned problems, the present invention provides following technical schemes：
The present invention provides a kind of preparation methods of mulberry leaf green tea, include the following steps：
(1) mulberry leaf are removed into petiole, cleans, obtains mulberry leaf green tea raw material；
(2) the mulberry leaf green tea raw material is dried in the shade under conditions of 15~25 DEG C, relative humidity are not higher than 50%, obtains the moon
Dry mulberry leaf；
(3) mulberry leaf item is made in the mulberry leaf that dry in the shade, the mulberry leaf item is steamed into 80~240s of blueness at 150~380 DEG C, is obtained
Steam green mulberry leaf；
(4) it will be rubbed after the green mulberry leaf spreading for cooling of the steaming, fried dry obtains mulberry leaf green tea.
Preferably, in the step (2), the mulberry leaf that dry in the shade are no more than 0.05% relative to the fluid loss of mulberry leaf green tea raw material.
Preferably, in the step (3), the specification of mulberry leaf item is：Long 1~1.5cm, wide 0.5~0.8cm.
Preferably, in the step (3), the thickness of mulberry leaf item is 5~7cm when steaming green.
Preferably, in the step (4), spreading for cooling is carried out to mulberry leaf using porous ceramics or wood materials.
Preferably, in the step (4), fried dry when having lubrication to feel to mulberry leaf curling, hand rubbing is rubbed.
Preferably, in the step (4), the fried dry is, first by the mulberry leaf fried dry rubbed to water content 40~50%, and
The water content for using slow boiling fried dry to mulberry leaf instead afterwards is 15~30%, is finally fried with big fire to mulberry leaf hand cannot not pinched viscously, hand twists embrittlement, eye
See that vein is in crab shell yellow, nose news has fragrant, tastes coke without life.
The present invention also provides a kind of mulberry leaf green teas, are prepared by above-mentioned technical proposal the method, alkaloid deoxidation
Nojirimycin content is more than 5% in 0.7mg/g or more, total amino acid content.
Compared with prior art, technical solution provided by the invention has the following advantages：
The present invention provides a kind of preparation methods of mulberry leaf green tea, and mulberry leaf are removed petiole, cleaning, obtain mulberry leaf green tea original
Material；The mulberry leaf green tea raw material is dried in the shade under conditions of 15~25 DEG C, relative humidity are not higher than 50%, obtains the mulberry leaf that dry in the shade；
Mulberry leaf item is made in the mulberry leaf that dry in the shade, the mulberry leaf item is steamed into 80~240s of blueness at 150~380 DEG C, obtains steaming green mulberry leaf；It will
It is rubbed after the green mulberry leaf spreading for cooling of the steaming, fried dry obtains mulberry leaf green tea.It is special that mulberry leaf institute is remained in mulberry leaf green tea prepared by the present invention
A large amount of alkaloids, mineral matter element and the amino acid isoreactivity ingredient having, color and luster are crab shell yellow, and faint scent is sweet, when brewing
Green taste is few, and taste glycol, fresh alcohol is tasty and refreshing, suitable for daily drinking.
Mulberry leaf green tea made from the method for the invention can also be effectively retained the organic acid in mulberry leaf so that mulberry leaf green tea
Bitter taste with organic acid.Mulberry leaf green tea of the present invention entrance when drinking is sweet, and aftertaste is slightly bitter, has unique
Flavor.
In mulberry leaf green tea made from the method for the invention, the distinctive alkaloid 1-Deoxynojirimycin content of mulberry leaf exists
0.7mg/g or more, the content of trace elements K, magnesium, calcium, iron, zinc, selenium, copper, silicon, phosphorus etc. is than mulberry made from conventional green tea technique
Leaf tea is high, the reservation of what amino acid such as aminobutyric acid, glutathione, lysine etc. obtained compared with limits.So that this hair
The mulberry leaf green tea of bright offer is more more notable than the health-care effect of common Mulberry-leaf Tea, has treatment anemopyretic cold, moistens the lung and relieve the cough, Li Shui
Removing beriberi reduces the effects that three height, nti-freckle.
Description of the drawings
Fig. 1 is the blank sample chromatogram of liquid chromatography for measuring mulberry leaf green tea total alkaloid content in embodiment 1；
Fig. 2 is the 1-Deoxynojirimycin standard items of liquid chromatography for measuring mulberry leaf green tea total alkaloid content in embodiment 1
Chromatogram；
Fig. 3 is the mulberry leaf green tea sample of the embodiment 1 of liquid chromatography for measuring mulberry leaf green tea total alkaloid content in embodiment 1
Product chromatogram.
Specific implementation mode
The present invention provides a kind of preparation methods of mulberry leaf green tea, include the following steps：
(1) mulberry leaf are removed into petiole, cleans, obtains mulberry leaf green tea raw material；
(2) the mulberry leaf green tea raw material is dried in the shade under conditions of 15~25 DEG C, relative humidity are not higher than 50%, obtains the moon
Dry mulberry leaf；
(3) mulberry leaf item is made in the mulberry leaf that dry in the shade, the mulberry leaf item is steamed into 80~240s of blueness at 150~380 DEG C, is obtained
Steam green mulberry leaf；
(4) it will be rubbed after the green mulberry leaf spreading for cooling of the steaming, fried dry obtains mulberry leaf green tea.
Mulberry leaf are removed petiole by the present invention, and cleaning obtains mulberry leaf green tea raw material.It is currently preferred with nothing in cultivation
The produced mulberry leaf of mulberry tree of pollution are raw material, to obtain all-natural product, are free of harmful components.
In the present invention, the wash number is preferably 3~5 times, more preferably 4 times.It is fully washed with water when cleaning every time
It washs, to ensure that every mulberry leaf are all clean.
After obtaining mulberry leaf green tea raw material, by mulberry leaf green tea raw material in 15~25 DEG C, condition of the relative humidity not higher than 50%
Under dry in the shade, obtain the mulberry leaf that dry in the shade.The purpose that mulberry leaf green tea dries in the shade is prevented to make mulberry leaf surface passivation before steaming blueness by the present invention
Last feeding leaf active principle in subsequent processing procedure is largely lost.When environment temperature is not higher than in 15~25 DEG C, relative humidity
Autoxidation occurs for mulberry leaf surface when 50%, to form one layer of organic oxidation film, helps to prevent active principle inside mulberry leaf
Loss.The temperature is preferably 18~22 DEG C, and the relative humidity is preferably 30~45%.
In the present invention, stop drying in the shade when mulberry leaf surface is without water droplet, the mulberry leaf that dry in the shade obtained from are green relative to mulberry leaf
The fluid loss of tea raw material is no more than 0.05%.
It obtains drying in the shade after mulberry leaf, mulberry leaf item is made in the present invention mulberry leaf that will dry in the shade, and 150~380 DEG C of steaming 80~240s of blueness are obtained
Steam green mulberry leaf.Mulberry leaf item is made in the currently preferred mulberry leaf that will be dried in the shade by the way of cutting.It is currently preferred to cut mulberry leaf
At the mulberry leaf item that specification is long 1~1.5cm, wide 0.5~0.8cm.
The stringent control of needs is steamed the green time when present invention steam blueness to mulberry leaf item, and the steaming green time is too short, and green taste does not disappear
It removes, the astringent taste weight of finished product mulberry leaf green tea, millet paste can be caused partially green；Steaming green overlong time then causes the mulberry leaf of finished product to be in yellow, color
Pool is bad, and can lose a large amount of active principle.80~240s of blueness is steamed at the green temperature of steaming of the present invention, can both be shown
Writing reduces the green taste of mulberry leaf, additionally it is possible to prevent active principle from largely losing.
In the present invention, the green temperature of the steaming is preferably 180~300 DEG C；In the present invention, the steaming green time is preferably
90~160s.
In the present invention, soft ripe bud green for standard with mulberry leaf when steaming green, rapid steaming blueness is conducive to keep the life inside mulberry leaf
The active principles such as alkaloids, pohytol, will not lose excessive moisture compared with other water-removing modes, reduce due to water loss by
The active principle loss taken away.When steaming green, the substances such as green gas in mulberry leaf are readily volatilized, to be carried over together with steam, and
Alkaloid, organic matter and trace element etc. specific to mulberry leaf be not volatile, it is made to be deposited in mulberry leaf, reduces active principle
Loss.
In the present invention, preferably by mulberry leaf heap to 5~7cm thickness when the steaming is green, mulberry leaf item is enable uniformly to be steamed.
It obtains after steaming green mulberry leaf, will be rubbed after its spreading for cooling, the mulberry leaf fried dry rubbed to vein is burnt in crab shell yellow, fragrance
When without life, mulberry leaf green tea is obtained.
The present invention will steam the green rapid spreading for cooling of mulberry leaf to room temperature, and cell surface is contributed to be received because of heated widened flow pass
Contracting, largely scatters and disappears to prevent active principle in mulberry leaf in subsequent processing procedure.In order to further increase radiating efficiency, the present invention
Green mulberry leaf will preferably be steamed to be immediately placed on porous ceramic film material, make its rapid cooling, shorten the spreading for cooling time.The ceramic material
Preferably porous aluminium oxide or silica, can further speed up radiating rate.
In the present invention, the porosity of the porous ceramic film material preferably be not more than 12%, more preferably 7~
12%.In the present invention, the aperture of the porous ceramic film material is preferably no more than 10 μm, more preferably 1~5 μm.
In the present invention, the particularly mulberry leaf by spreading for cooling of rubbing are rubbed along a direction, so that mulberry leaf is crimped, are rubbed
Leaf juice spilling is adhered on blade face when twirl, and fried dry can be carried out when hand rubbing has lubrication to feel.
In the present invention, the fried dry the specific steps are：By the mulberry leaf rubbed, frying is dried in hot pot first, makes it
In moisture dry as early as possible；When the water content of mulberry leaf is 40~50%, using slow boiling instead makes uniform moisture, slowly evaporation；When
It when water content in mulberry leaf is reduced to 15~30%, then is fried soon with big fire, when hand cannot not pinched viscously, hand twists embrittlement, vein is in crab soon
Shell yellow, nose news have fragrant, fire are removed immediately when tasting coke without making.
After the fried dry, currently preferred further includes the steps that secondary spreading for cooling and sieving.Secondary spreading for cooling will be after fried dry
Mulberry leaf spreading for cooling preferably uses mulberry leaf described in ceramics or wood materials spreading for cooling to room temperature, in order to improve radiating efficiency.
In the present invention, the spreading for cooling step and secondary spreading for cooling step must not use plastics or metallic material to be spread out
It is cool, in order to avoid influence the taste and flavor of finished product mulberry leaf green tea.
In the present invention, mulberry leaf are sieved after the secondary spreading for cooling, to remove meticulous powder.The preferred hole of sieving
Diameter is preferably 15~40 mesh, more preferably 20~30 mesh.
Mulberry leaf green tea preparation method provided by the invention can be effectively retained active ingredient (trace element, life in mulberry leaf
Alkaloids and organic matter etc.), to be effectively improved the health-care efficacy of gained mulberry leaf green tea.
The present invention also provides a kind of mulberry leaf green teas, are prepared by above-mentioned technical proposal the method, alkaloid deoxidation
Nojirimycin content is more than 5% in 0.7mg/g or more, total amino acid content.The green taste of the mulberry leaf green tea is small, and color and luster is in crab shell
Huang, shape curling, has fragrant, also retains the bitter taste of organic acid, astringent taste in mulberry leaf, is free of any harmful substance.
Mulberry leaf green tea of the present invention can be applied to prepare in food, drug or health products.The distinctive alkaloid of mulberry leaf
And a large amount of trace element, amino acid are the main components of its pharmacological function and health-care efficacy, mulberry leaf prepared by the present invention are green
Active principle content is high in tea, has treatment wind to which its health-care efficacy is more notable also relative to common Mulberry-leaf Tea, after drinking
Thermal sensation emits, moistens the lung and relieve the cough, sharp water removing beriberi, reduces that three is high and nti-freckle and other effects.
The mulberry leaf green tea health-care effect that the present invention is prepared protrudes, and the amount of drinking is preferably at 50g/ days hereinafter, more daily
Preferably 10~40g/ days.
In order to further illustrate the present invention, technical solution provided by the invention is retouched in detail with reference to embodiment
It states, but they cannot be interpreted as limiting the scope of the present invention.
Embodiment 1
The mulberry leaf tender leaf for acquiring one band of Jiangsu and Zhejiang Provinces, removes the petiole of mulberry leaf, and the mulberry leaf for removing petiole are rinsed 10min with water,
It is rinsed 3 times with clear water again, obtains mulberry leaf green tea raw material.Mulberry leaf green tea raw material is placed in 20 DEG C, in the environment of relative humidity 40%
It dries in the shade to surface without water droplet.
The mulberry leaf that will dry in the shade build up 8 thickness, are cut into the mulberry leaf item of 1~1.5cm long, 0.5~0.8cm wide.The mulberry leaf that will be cut
Item is shaken up, and is packed into the food steamer for completing clean gauze in advance, and the thickness of mulberry leaf item is 5cm.Steam first is generated with circuit, by temperature
It imports in food steamer and finishes for 240 DEG C of steam, it is 90s to steam the green time.
Mulberry leaf are poured into clean porous silica ceramic vessel (porosity 7%, 5~10 μ of aperture immediately after steaming blueness
M) so as to rapid cooling in, after spreading for cooling to room temperature, the mulberry leaf after spreading for cooling is layered on plank booth in one direction and are rolled, are made leaf big
Curling, leaf juice spilling is caused to be adhered on blade face, hand rubbing has lubrication sense that can carry out fried dry.The mulberry leaf rubbed are put into hot pot
In, it is taken off with wood and is ceaselessly stirred, moisture is made to evaporate as early as possible, so that moisture is further steamed until using slow boiling instead when mulberry leaf water content 45%
Hair, uniformity；When the water content of mulberry leaf is reduced to 20%, rapidly being stirred with big fire makes it be heated evenly, when mulberry leaf fry to
Hand cannot not pinch viscously, hand twists embrittlement, soon vein in crab shell yellow, nose hear with fragrant, taste debate taste coke without it is raw when to get mulberry
Leaf green tea removes rapidly fire.
Mulberry leaf green tea is poured into rapidly to spreading for cooling in clean ceramic vessel to be sieved with the sieve of 15~40 mesh after cooling to room temperature
Meticulous powder is gone, the mulberry leaf green tea sieved is packed.
Contained chemical composition in the above-mentioned mulberry leaf green tea being prepared and the content of organic matter are measured：
1, the chemical element content in mulberry leaf green tea：
Take the above-mentioned mulberry leaf green teas being prepared of 10~50g, using XRF-1800 type x-ray fluorescence photometers to magnesium, sodium,
Calcium, iron, zinc, selenium, copper, silicon and manganese element content be measured, the results are shown in Table 1.
Chemical element content in 1 mulberry leaf green tea of table
| Element species | Mg | Na | Ga | Fe | Zn | Se | Cu | Si | Mn |
| Content (mg/kg) | 3.76×103 | 14.8 | 2.51×104 | 148 | 37.3 | 0.34 | 16.5 | 0.34 | 73.5 |
2, the alkaloid in mulberry leaf green tea：
Using 1-Deoxynojirimycin as standard items, the total alkaloid in mulberry leaf green tea is measured using liquid chromatography,
Obtained chromatogram is as shown in Figures 1 to 3.Fig. 1~3 are followed successively by the mulberry of blank sample, 1-Deoxynojirimycin standard items and embodiment 1
The liquid chromatogram of leaf green tea sample.Wherein blank sample is standard perchloric acid, a concentration of matter of 1-Deoxynojirimycin standard items
Measure the 1-Deoxynojirimycin of score 95% (solvent is anhydrous glacial acetic acid).Pass through the quantitative calculating to chromatogram, it is known that the present invention
Total alkaloid content in the mulberry leaf green tea being prepared in terms of 1-Deoxynojirimycin reaches 0.8mg/g, effectively remains mulberry
Distinctive alkaloid component in leaf.
3, the total amino acid content in mulberry leaf green tea：
According to the content of total amino acid in GB 5009.124-2016 standard test mulberry leaf green teas, the results show that of the invention
The mass fraction of total amino acid contained by the mulberry leaf green tea being prepared is 0.5%.
In view of the foregoing it is apparent that using trace element, alkaloid and amino in the mulberry leaf green tea of the invention being prepared
Acid content is high, and more active ingredient can be retained after being prepared as mulberry leaf green tea, keeps the health-care effect of mulberry leaf green tea more prominent
Go out.
Embodiment 2
The mulberry leaf tender leaf for acquiring one band of Jiangsu and Zhejiang Provinces, removes the petiole of mulberry leaf, and the mulberry leaf for removing petiole are rinsed 15min with water,
It is rinsed 4 times with clear water again, obtains mulberry leaf green tea raw material.Mulberry leaf green tea raw material is placed in 15 DEG C, in the environment of relative humidity 45%
It dries in the shade to surface without water droplet.
The mulberry leaf that will dry in the shade build up 10 thickness, are cut into the mulberry leaf item of 1~1.5cm long, 0.5~0.8cm wide.The mulberry leaf that will be cut
Item is shaken up, and is packed into the food steamer for completing clean gauze in advance, and the thickness of mulberry leaf item is 7cm.Steam first is generated with circuit, by temperature
It imports in food steamer and finishes for 300 DEG C of steam, it is 160min to steam the green time.
Mulberry leaf are poured into so as to rapid cooling in clean porous alumina ceramic container immediately after steaming blueness, spreading for cooling is extremely
After room temperature, by the mulberry leaf after spreading for cooling be layered on plank in one direction booth roll, make it is leaf substantially crimp, leaf juice spilling is adhered to leaf
On face, hand rubbing has lubrication sense that can carry out fried dry.The mulberry leaf rubbed are put into hot pot, is taken off with wood and is ceaselessly stirred, make water
Point evaporate as early as possible, until used instead when mulberry leaf water content 50% slow boiling so that moisture is further evaporated, uniformity；When the water content of mulberry leaf
When being reduced to 25%, rapidly being stirred with big fire makes it be heated evenly, fried to hand when mulberry leaf cannot not pinch viscously, hand twists embrittlement, vein soon
It is heard in crab shell yellow, nose when debating taste coke without life with fragrant, trial test to get mulberry leaf green tea, removes fire rapidly.
Mulberry leaf green tea is poured into rapidly to spreading for cooling in clean ceramic vessel to be sieved with the sieve of 15~40 mesh after cooling to room temperature
Meticulous powder is gone, the mulberry leaf green tea sieved is packed.
Embodiment 3
The mulberry leaf tender leaf for acquiring one band of Jiangsu and Zhejiang Provinces, removes the petiole of mulberry leaf, and the mulberry leaf for removing petiole are rinsed 10min with water,
It is rinsed 3 times with clear water again, obtains mulberry leaf green tea raw material.Mulberry leaf green tea raw material is placed in 25 DEG C, in the environment of relative humidity 38%
It dries in the shade to surface without water droplet.
The mulberry leaf that will dry in the shade build up 9 thickness, are cut into the mulberry leaf item of 1~1.5cm long, 0.5~0.8cm wide.The mulberry leaf that will be cut
Item is shaken up, and is packed into the food steamer for completing clean gauze in advance, and the thickness of mulberry leaf item is 5cm.Steam first is generated with circuit, by temperature
It imports in food steamer and finishes for 170 DEG C of steam, it is 190min to steam the green time.
Mulberry leaf are poured into so as to rapid cooling in clean porous silica ceramic vessel immediately after steaming blueness, spreading for cooling is extremely
After room temperature, by the mulberry leaf after spreading for cooling be layered on plank in one direction booth roll, make it is leaf substantially crimp, leaf juice spilling is adhered to leaf
On face, hand rubbing has lubrication sense that can carry out fried dry.The mulberry leaf rubbed are put into hot pot, is taken off with wood and is ceaselessly stirred, make water
Point evaporate as early as possible, until used instead when mulberry leaf water content 40% slow boiling so that moisture is further evaporated, uniformity；When the water content of mulberry leaf
When being reduced to 18%, rapidly being stirred with big fire makes it be heated evenly, fried to hand when mulberry leaf cannot not pinch viscously, hand twists embrittlement, vein soon
It is heard in crab shell yellow, nose when debating taste coke without life with fragrant, trial test to get mulberry leaf green tea, removes fire rapidly.
Mulberry leaf green tea is poured into rapidly to spreading for cooling in clean ceramic vessel to be sieved with the sieve of 15~40 mesh after cooling to room temperature
Meticulous powder is gone, the mulberry leaf green tea sieved is packed.
Embodiment 4
Mulberry leaf green tea prepared by Example 1 is packaged as tea bag according to 10~20g/ bags, obtains green tea tea bag.
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (8)
1. a kind of preparation method of mulberry leaf green tea, includes the following steps：
(1) mulberry leaf are removed into petiole, cleans, obtains mulberry leaf green tea raw material；
(2) the mulberry leaf green tea raw material is dried in the shade under conditions of 15~25 DEG C, relative humidity are not higher than 50%, obtains mulberry of drying in the shade
Leaf；
(3) mulberry leaf item is made in the mulberry leaf that dry in the shade, the mulberry leaf item is steamed into 80~240s of blueness at 150~380 DEG C, obtain steaming green
Mulberry leaf；
(4) it will be rubbed after the green mulberry leaf spreading for cooling of the steaming, fried dry obtains mulberry leaf green tea.
2. the preparation method of mulberry leaf green tea according to claim 1, which is characterized in that in the step (2), mulberry leaf phase of drying in the shade
0.05% is no more than for the fluid loss of mulberry leaf green tea raw material.
3. the preparation method of mulberry leaf green tea according to claim 1, which is characterized in that in the step (3), the rule of mulberry leaf item
Lattice are：Long 1~1.5cm, wide 0.5~0.8cm.
4. the preparation method of mulberry leaf green tea according to claim 3, which is characterized in that in the step (3), mulberry leaf when steaming green
The thickness of item is 5~7cm.
5. the preparation method of mulberry leaf green tea according to claim 1, which is characterized in that in the step (4), using porous pottery
Porcelain or wood materials carry out spreading for cooling to mulberry leaf.
6. the preparation method of mulberry leaf green tea according to claim 1, which is characterized in that in the step (4), rub to mulberry leaf
Fried dry when curling, hand rubbing have lubrication to feel.
7. the preparation method of mulberry leaf green tea according to claim 1 or 6, which is characterized in that in the step (4), the stir-fry
It is dry to be：First by the mulberry leaf fried dry rubbed to water content 40~50%, then use instead slow boiling fried dry to mulberry leaf water content be 15~
30%, it is finally fried with big fire to mulberry leaf hand cannot not pinched viscously, hand twists embrittlement, vein is in crab shell yellow soon, and nose news has fragrant, tastes
Coke is without life.
8. a kind of mulberry leaf green tea, which is characterized in that be prepared by claim 1~7 any one the method, alkaloid is de-
Oxygen nojirimycin content is more than 5% in 0.7mg/g or more, total amino acid content.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114271361A (en) * | 2021-12-28 | 2022-04-05 | 东莞珍其道健康食品科技有限公司 | Health tea capable of assisting in lowering blood pressure and preparation process thereof |
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| CN103907726A (en) * | 2014-03-24 | 2014-07-09 | 贵港市港北区鑫农桑蚕种养专业合作社 | Preparation method and device of mulberry leaf tea |
| CN105341277A (en) * | 2015-12-15 | 2016-02-24 | 四川峨边雪山玉芝食品有限公司 | Wild sweet potato and mulberry leaf tea |
| CN106538758A (en) * | 2016-07-22 | 2017-03-29 | 柯宇澄 | A kind of Folium Mori tea prescription and its preparation technology |
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| CN114271361A (en) * | 2021-12-28 | 2022-04-05 | 东莞珍其道健康食品科技有限公司 | Health tea capable of assisting in lowering blood pressure and preparation process thereof |
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