CN109645180A

CN109645180A - A kind of mulberry fruit tea

Info

Publication number: CN109645180A
Application number: CN201710948178.2A
Authority: CN
Inventors: 薛文军
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-10-12
Filing date: 2017-10-12
Publication date: 2019-04-19

Abstract

The invention discloses a kind of mulberry fruit tea, belong to tea processing field, the mulberry fruit tea is prepared using fructus mori through fresh leaf primary making process, fungus growing process, first softening fructus mori is made through fresh leaf primary making process in fructus mori, floating mulberry fruit tea is made through fungus growing process again in the softening fructus mori, and the fresh leaf primary making process includes sorting, fresh leaf drying and fructus mori bating step；The fungus growing process includes sub-material, molding, floating and drying steps.The invention proposes a kind of mulberry fruit tea, the tea is prepared using fresh leaf primary making process, fungus growing process, utmostly remain the original nutritional ingredient of fructus mori and faint scent, the floating effect of fructus mori is realized simultaneously, make the mulberry fruit tea produced rich in coronoid process dissipate capsule bacterium, has and adjust the health-care efficacies such as immune, clearing heat and detoxicating, stomach invigorating increasing food.

Description

A kind of mulberry fruit tea

Technical field

The invention belongs to tea processing field more particularly to a kind of mulberry fruit tea.

Background technique

Distinguishing products in dark green tea in the big teas of Fu Camellia six, are full fermentation tea.Because processing on the hot summer days, therefore claim Fu tea, with For its effectiveness similar to smilax, laudatory title is Fu tea.For hundreds of years, Fu tea is with its uniqueness, irreplaceable role and effect and milk, meat Side by side, become the daily necessities of people of all nationalities, the Northwest.Under normal circumstances, Fu tea denseer, tea of displaying age more long fragrance Tang Yueyi brews out, and millet paste color is red gorgeous bright.Golden flower especially in tea --- coronoid process dissipate capsule bacterium belongs to national second level secret Strain is protected, exists only in ganoderma lucidum in thousand, is the extremely beneficial fungi of a kind of pair of human body, there is lowering blood pressure and blood fat, drop blood The effect of sugar, anti-aging, anti-radiation, anticancer, it can effectively adjust human metabolism.

However, the golden flower Fu tea majority to circulate on the market is based on cuboid Fu brick, shape is similar, composition is close, lacks Innovative design and structure.For many years, single Fu tea packaged form and taste can no longer meet the new need of market comsupton It asks.

Summary of the invention

For overcome the deficiencies in the prior art, the purpose of the present invention is to provide a kind of mulberry fruit tea, at the beginning of which uses fresh leaf Technique processed, fungus growing process preparation, utmostly remain the original nutritional ingredient of fructus mori and faint scent, while realizing fructus mori Floating effect makes the mulberry fruit tea produced rich in coronoid process dissipate capsule bacterium, there is immune, clearing heat and detoxicating, stomach invigorating increasing food of adjusting etc. to protect Strong effect.

In order to realize above system, the technical solution adopted by the present invention is that:

A kind of mulberry fruit tea, which is characterized in that prepared using fructus mori through fresh leaf primary making process, fungus growing process, fructus mori is first through fresh Softening fructus mori is made in leaf primary making process, and floating mulberry fruit tea is made through fungus growing process again in the softening fructus mori.

Further, the fresh leaf primary making process includes sorting, fresh leaf drying and fructus mori bating step；The floating work Skill includes sub-material, molding, floating and drying steps.

Further, the fresh leaf primary making process specifically includes following procedure of processing:

A1) sorting: harvesting fresh fructus mori, selects uniform color and no disease and pests harm and the fructus mori to never degenerate, cleaning drain Mulberry fruit fresh leaf is obtained after 6-7 hours；

A2) fresh leaf is dry: the mulberry fruit fresh leaf in step a1) must be dried mulberry in dry 3-8 hours under 25-28 DEG C of low temperature environment Mulberry leaf；

A3) fructus mori softens: according to the water content of fructus mori dry in step a2), spraying tea glaze in right amount simultaneously to dry fructus mori Softening fructus mori is mixed well to obtain, guarantees the water content of softening fructus mori in 20-23%.

Further, the fungus growing process specifically includes following procedure of processing:

B1) sub-material: it is assorted according to product specification selection different brackets softening fructus mori progress, obtain mulberry fruit gross tea；

B2 it) forms: it is appropriate to add moisture and mix well according to the water content of mulberry fruit gross tea in step b1), after control is mixed thoroughly The mulberry fruit gross tea of water content 30-35% is steamed 5-6min in 30-35%, using 160-165 DEG C of steam by mulberry fruit gross tea water content, is made Mulberry fruit gross tea sufficiently softens, and the softening mulberry fruit gross tea for removing the bright water in tealeaves surface is cooled to 75-85 DEG C, is packed into mold, and press Formulation type, must form mulberry fruit gross tea, and the molding mulberry fruit gross tea includes mulberry fruit gross tea brick, mulberry fruit gross tea cake, mulberry fruit gross tea ball, mulberry Mulberry gross tea item or mulberry fruit gross tea block；

B3) floating: the floating be nature floating, by the molding mulberry fruit gross tea in step b2) be placed in temperature be 25-20 DEG C, it is wet Natural floating 20-25 days under the ventilated environment that degree is 60-65%, floating mulberry fruit tea is obtained；

B4) dry: by the floating mulberry fruit tea aeration-drying in step b3), the water content of floating mulberry fruit tea to be made to be reduced to 8-9%.

Further, the tea glaze is boiled by the tea blend of mulberry fruit and dark green tea, specifically comprises the following steps: to weigh 1- The mulberry fruit of 2 parts by weight, the dark green tea of 1-2 parts by weight and 8-9 parts by weight pure water, the tea blend of mulberry fruit and dark green tea is put into and is boiled Pure water in boil 25 ~ 40min, using the mulberry fruit slag and tea grounds in 30 ~ 50 mesh net filtration water, filter mulberry fruit slag and tea grounds Liquid afterwards forms tea glaze, and the tea glaze is stood simultaneously cooled to room temperature.

A kind of mulberry fruit tea preparation method proposed by the present invention has the following beneficial effects:

The invention discloses a kind of mulberry fruit tea, belong to tea processing field, the mulberry fruit tea using fructus mori through fresh leaf primary making process, First softening fructus mori is made through fresh leaf primary making process in fungus growing process preparation, fructus mori, and the softening fructus mori is again through fungus growing process Floating mulberry fruit tea is made, the fresh leaf primary making process includes sorting, fresh leaf drying and fructus mori bating step；The fungus growing process Including sub-material, molding, floating and drying steps.The invention proposes a kind of mulberry fruit tea, which uses fresh leaf primary making process, floating Technique preparation, utmostly remains the original nutritional ingredient of fructus mori and faint scent, while realizing the floating effect of fructus mori, makes The mulberry fruit tea produced is rich in coronoid process dissipate capsule bacterium, has and adjusts the health-care efficacies such as immune, clearing heat and detoxicating, stomach invigorating increasing food.This hair It is bright to use low temperature drying and non-pile fermentation technology for fructus mori, it can utmostly retain its original nutritional ingredient and faint scent；Together The tea glaze of Shi Caiyong mulberry fruit and dark green tea tanning softens fructus mori, not only ensure that fructus mori nutritional ingredient is not lost, but also into One step supplement improves nutritional ingredient.

Detailed description of the invention

Below in conjunction with the drawings and specific embodiments the present invention will be further explained explanation.

Fig. 1 is a kind of preparation method flow chart of mulberry fruit tea of the invention.

Specific embodiment

Invention is described in detail below with reference to attached drawing.

As shown in Figure 1, a kind of mulberry fruit tea, is prepared using fructus mori through fresh leaf primary making process, fungus growing process, fructus mori first passes through Softening fructus mori is made in fresh leaf primary making process, and floating mulberry fruit tea is made through fungus growing process again in the softening fructus mori.

Specifically, the fresh leaf primary making process includes sorting, fresh leaf drying and fructus mori bating step；The fungus growing process Including sub-material, molding, floating and drying steps.

Wherein, the fresh leaf primary making process specifically includes following procedure of processing:

A1) sorting: harvesting fresh fructus mori, selects uniform color and no disease and pests harm and the fructus mori to never degenerate, cleaning drain 2 Mulberry fruit fresh leaf is obtained after hour；

A2) fresh leaf is dry: the mulberry fruit fresh leaf in step a1) must be dried fructus mori in dry 8 hours under 28 DEG C of low temperature environment；

A3) fructus mori softens: according to the water content of fructus mori dry in step a2), spraying tea glaze in right amount simultaneously to dry fructus mori Softening fructus mori is mixed well to obtain, guarantees the water content of softening fructus mori 23%.

Wherein, the fungus growing process specifically includes following procedure of processing:

B2 it) forms: it is appropriate to add moisture and mix well according to the water content of mulberry fruit gross tea in step b1), after control is mixed thoroughly The mulberry fruit gross tea of water content 25% is steamed 5min 25%, using 115 DEG C of steam by mulberry fruit gross tea water content, keeps mulberry fruit gross tea abundant The softening mulberry fruit gross tea for removing the bright water in tealeaves surface is cooled to 95 DEG C by softening, is packed into mold, and pressed sizing, must be formed mulberry Mulberry gross tea, the molding mulberry fruit gross tea are mulberry fruit gross tea brick；

It should be noted that softening mulberry fruit gross tea can be pressed into mulberry fruit gross tea cake, mulberry in different molds according to actual needs Mulberry gross tea ball, mulberry fruit gross tea item or mulberry fruit gross tea block.

B3) floating: the floating be nature floating, by the molding mulberry fruit gross tea in step b2) be placed in temperature be 19 DEG C, it is wet Degree obtained floating mulberry fruit tea for natural floating 16 days under 32% ventilated environment；

B4) dry: by the floating mulberry fruit tea aeration-drying in step b3), the water content of floating mulberry fruit tea to be made to be reduced to 5%.

Specifically, the tea glaze is boiled by mulberry fruit.

It should be noted that enduring glaze process specifically comprises the following steps: the pure of the mulberry fruit for weighing 1 parts by weight and 9 parts by weight Mulberry fruit is put into the pure water boiled and boils 40min by water purification, using the mulberry fruit slag in 50 mesh net filtration water, filters mulberry fruit Liquid after slag forms tea glaze, and the tea glaze is stood simultaneously cooled to room temperature.

It when practical operation, also needs to be dusted work to mulberry fruit gross tea after sub-material, generally uses dust removal machine and winnowing machine, Remove fannings and sundries.

The invention discloses a kind of mulberry fruit tea, belong to tea processing field, which is just made using fructus mori through fresh leaf First softening fructus mori is made through fresh leaf primary making process in technique, fungus growing process preparation, fructus mori, and the softening fructus mori is again through floating Floating mulberry fruit tea is made in technique, and the fresh leaf primary making process includes sorting, fresh leaf drying and fructus mori bating step；The floating Technique includes sub-material, molding, floating and drying steps.The invention proposes a kind of mulberry fruit tea, the tea using fresh leaf primary making process, Fungus growing process preparation, utmostly remains the original nutritional ingredient of fructus mori and faint scent, while realizing the floating effect of fructus mori Fruit makes the mulberry fruit tea produced rich in coronoid process dissipate capsule bacterium, has and adjusts the health-care efficacies such as immune, clearing heat and detoxicating, stomach invigorating increasing food. The present invention using low temperature drying and non-pile fermentation technology, can utmostly retain its original nutritional ingredient and clear for fructus mori It is fragrant；Fructus mori is softened using the tea glaze of mulberry fruit and dark green tea tanning simultaneously, not only ensure that fructus mori nutritional ingredient is not lost, but also It also further supplements, improve nutritional ingredient.Particularly, which uses nature fungus growing process, effectively amplifies Mulberry fruit own characteristic, makes the mulberry fruit tea produced have both the faint scent of the mellow and mulberry fruit of fermented tea, entrance glycol.

The above embodiment is only the preferred embodiment of the present invention, and the scope of protection of the present invention is not limited thereto, The variation and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention Claimed range.

Claims

1. a kind of mulberry fruit tea, which is characterized in that prepared using fructus mori through fresh leaf primary making process, fungus growing process, fructus mori first passes through Softening fructus mori is made in fresh leaf primary making process, and floating mulberry fruit tea is made through fungus growing process again in the softening fructus mori；

The fresh leaf primary making process includes sorting, fresh leaf drying and fructus mori bating step；The fungus growing process include sub-material, at Type, floating and drying steps specifically include following procedure of processing:

A3) fructus mori softens: according to the water content of fructus mori dry in step a2), spraying tea glaze in right amount simultaneously to dry fructus mori Softening fructus mori is mixed well to obtain, guarantees the water content of softening fructus mori in 20-23%；

The fungus growing process specifically includes following procedure of processing:

2. a kind of mulberry fruit tea according to claim 1, which is characterized in that, can be according to product shelves in the sub-material step It is secondary choose different grades of softening fructus mori and Dark Green Tea carry out it is assorted, including the softening of 1-3 parts by weight in assorted tea blend Fructus mori and 9-7 parts by weight Dark Green Tea.

3. a kind of mulberry fruit tea according to claim 2, which is characterized in that the tea glaze is endured by the tea blend of mulberry fruit and dark green tea It makes, specifically comprises the following steps: to weigh the pure of the mulberry fruit of 1-2 parts by weight, the dark green tea of 1-2 parts by weight and 8-9 parts by weight The tea blend of mulberry fruit and dark green tea is put into 25 ~ 40min of tanning in the pure water boiled, using in 30 ~ 50 mesh net filtration water by water Mulberry fruit slag and tea grounds, filtering mulberry fruit slag and tea grounds after liquid formed tea glaze, the tea glaze is stood and naturally cools to room Temperature.