CN111466465A - Processing technology of mulberry leaf tea - Google Patents
Processing technology of mulberry leaf tea Download PDFInfo
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- CN111466465A CN111466465A CN202010329787.1A CN202010329787A CN111466465A CN 111466465 A CN111466465 A CN 111466465A CN 202010329787 A CN202010329787 A CN 202010329787A CN 111466465 A CN111466465 A CN 111466465A
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- 240000000249 Morus alba Species 0.000 title claims abstract description 256
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 256
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 45
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 35
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 35
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 35
- 239000011425 bamboo Substances 0.000 claims abstract description 35
- 238000004898 kneading Methods 0.000 claims abstract description 35
- 238000004140 cleaning Methods 0.000 claims abstract description 25
- 102000004190 Enzymes Human genes 0.000 claims abstract description 15
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- 238000007781 pre-processing Methods 0.000 claims abstract description 7
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- 238000001816 cooling Methods 0.000 claims description 6
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- 239000012467 final product Substances 0.000 claims description 6
- 239000000835 fiber Substances 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000019658 bitter taste Nutrition 0.000 abstract description 4
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 33
- 230000009849 deactivation Effects 0.000 description 14
- 210000003462 vein Anatomy 0.000 description 9
- 238000001035 drying Methods 0.000 description 8
- 238000000926 separation method Methods 0.000 description 6
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 4
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- 230000035764 nutrition Effects 0.000 description 4
- 238000003825 pressing Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 238000004457 water analysis Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
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- 229960003692 gamma aminobutyric acid Drugs 0.000 description 2
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
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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
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Abstract
The invention discloses a processing technology of mulberry leaf tea, which comprises the following processing steps: step S110, preprocessing mulberry leaves, picking up, cleaning and airing the picked mulberry leaves; step S120, deactivating enzyme, namely putting the clean mulberry leaves dried in the step S110 into a steamer, steaming for 15-25 min with strong fire, and removing brittleness of leaf stalks of the deactivated mulberry leaves, wherein the leaf stalks are more flexible than fresh leaf stalks, so that the leaves are pinched by hands and are not broken; s130, airing, namely putting the de-enzymed mulberry leaves in a bamboo basket for airing for 0.5-1 h, and airing the water on the surfaces of the mulberry leaves until the edges of the aired mulberry leaves are curled; step S140, kneading and primary forming; and step S150, frying. Has the advantages that: the prepared mulberry leaf tea eliminates the original sour and astringent taste and slightly bitter taste of the mulberry leaves, has fragrant and mellow taste and is convenient to popularize; by adding the kneading step, the original surface structure of the mulberry leaves is destroyed, and the internal fibers of the mulberry leaves are kneaded, so that the mulberry leaf tea can be directly eaten after being prepared.
Description
Technical Field
The invention relates to the technical field of mulberry leaf processing, in particular to a processing technology of mulberry leaf tea.
Background
The mulberry leaves are rich in 17 amino acids, crude protein, crude fat and the like required by a human body, and have the effect of clearing and nourishing the human body. The mulberry leaves contain N-sugar compounds, have pharmacological action of inhibiting blood sugar rise, can be used for preventing and treating diabetes, are rich in gamma aminobutyric acid and plant koku, the content of the gamma aminobutyric acid and the plant koku is 3-4 times of that of green tea, and have the effects of losing weight, beautifying and reducing blood sugar. The folium Mori can be made into tea for promoting metabolism, relieving fatigue, and supplementing primordial qi. In the prior art, the mulberry leaf tea has slightly sour and bitter taste after being prepared, which affects the popularization of the mulberry leaf tea; and because the veins of the fibers on the mulberry leaves are relatively thick, if mechanical equipment is adopted for removing the fibers, the structure of the mulberry leaves can be damaged, so that the mulberry leaf tea is fragile and difficult to store; if not removed, the fiber is not easy to be bitten off and the taste is poor, so that the instant eating is difficult. Based on the problems, the inventor designs a processing technology of mulberry leaf tea.
Disclosure of Invention
The present invention is directed to a process for processing mulberry leaf tea, which solves the above problems, and a preferred embodiment of the present invention includes: the prepared mulberry leaf tea can be directly eaten, eliminates the acerbity and bitterness of the mulberry leaf tea, improves the taste of the mulberry leaf tea and other technical effects, and is explained in detail below.
In order to achieve the purpose, the invention provides the following technical scheme:
the invention provides a processing technology of mulberry leaf tea, which comprises the following processing steps:
step S110, preprocessing mulberry leaves, picking up, cleaning and airing the picked mulberry leaves;
step S120, deactivating enzyme, namely putting the clean mulberry leaves dried in the step S110 into a steamer, steaming for 15-25 min with strong fire, and removing brittleness of leaf stalks of the deactivated mulberry leaves, wherein the leaf stalks are more flexible than fresh leaf stalks, so that the leaves are pinched by hands and are not broken;
s130, airing, namely putting the de-enzymed mulberry leaves in a bamboo basket for airing for 0.5-1 h, and airing the water on the surfaces of the mulberry leaves until the edges of the aired mulberry leaves are curled;
step S140, kneading for primary forming, namely putting 1kg-2.5kg of aired mulberry leaves into a cloth bag, manually kneading in a bamboo basket, uniformly dispersing the mulberry leaves in the cloth bag in the kneading process, contacting the hand with the upper surface of the cloth bag, contacting the lower surface of the cloth bag with the bottom of the bamboo basket, and kneading for 5min-20min to ensure that the mulberry leaves are all curled, wherein the kneaded mulberry leaves are spherical with the diameter of 2cm-3 cm;
s150, frying, namely putting the primarily formed spherical mulberry leaves into a frying pan for frying, wherein the frying is divided into two stages, the first stage takes 30-40 min, the fried mulberry leaves are held in hands to be in a ball shape and can be unfolded automatically, and then the mulberry leaves are taken out, dried and cooled to eliminate steam on the surfaces of the mulberry leaves; the second stage is carried out for 15min to remove residual water in folium Mori, parching until folium Mori is sounded during parching, taking out, and cooling to obtain final product folium Mori tea.
Preferably, the step S110 includes the following operations:
operation S111, picking up, namely placing fresh mulberry leaves in a bamboo sieve, and picking up bad leaves, diseased leaves and insect-bitten leaves in the mulberry leaves;
operation S112, cleaning, namely placing the picked mulberry leaves into clear water for pre-cleaning, and washing off dust and floating ash on the surfaces of the mulberry leaves; then putting the pre-cleaned mulberry leaves into clean water for hand washing, and cleaning the mulberry leaves in the hand washing process;
and operation S113, airing, namely placing the cleaned mulberry leaves into a bamboo basket, and airing in a shady and ventilated place.
Preferably, in operation S112, a rinsing operation is performed according to cleanliness of the hand-washed mulberry leaves.
Preferably, in the step S120, the enzyme deactivation temperature is 100 ℃ to 120 ℃.
Preferably, in step S150, after the second-stage frying is completed, the surface of the mulberry leaves is crab-yellow.
Preferably, the mulberry leaves used in step S110 are picked from branches that grow for more than two years.
In conclusion, the beneficial effects of the invention are as follows: 1. the prepared mulberry leaf tea eliminates the original sour and astringent taste and slightly bitter taste of the mulberry leaves, has fragrant and mellow taste and is convenient to popularize;
2. by adding the kneading step, the original surface structure of the mulberry leaves is destroyed, and the internal fibers of the mulberry leaves are kneaded, so that the mulberry leaf tea can be directly eaten after being prepared.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The invention provides a processing technology of mulberry leaf tea, which comprises the following specific embodiments:
example 1:
the method comprises the following processing steps: step S110, preprocessing mulberry leaves, picking up, cleaning and airing the picked mulberry leaves; the mulberry leaf raw material is picked from mulberry branches growing for more than two years to ensure that the prepared mulberry leaf tea has mellow taste, and the pretreatment comprises the following operations: operation S111, picking up, namely placing fresh mulberry leaves in a bamboo sieve, and picking up bad leaves, diseased leaves and insect-bitten leaves in the mulberry leaves; operation S112, cleaning, namely placing the picked mulberry leaves into clear water for pre-cleaning, and washing off dust and floating ash on the surfaces of the mulberry leaves; then putting the pre-cleaned mulberry leaves into clean water for hand washing, and cleaning the mulberry leaves in the hand washing process; operation S113, drying, namely placing the cleaned mulberry leaves into a bamboo basket, and drying in a shady and ventilated place; in the operation S112, rinsing operation is added according to the cleanliness of the hand-washed mulberry leaves; through the mulberry leaf pretreatment step, fresh mulberry leaves with clean surfaces can be obtained, at the moment, the petioles and the back of the mulberry leaves are clear in veins, and internal fibers are in an initial state and are relatively fragile;
s120, deactivating enzyme, namely putting the dried clean mulberry leaves in the step S110 into a steamer, steaming for 20min with strong fire, wherein the deactivation temperature is 110 ℃, the leaves and stalks of the deactivated mulberry leaves are free of brittleness and are more flexible than fresh leaves and stalks, so that the leaves and stalks are pinched by hands and are continuous, the deactivated mulberry leaves have certain flexibility, the internal nutrition cost is denatured in the deactivation of enzyme process, and partial water in the leaves is evaporated, so that the subsequent forming is facilitated;
s130, airing, namely airing the de-enzymed mulberry leaves in a bamboo basket for 0.75h, airing the water on the surfaces of the de-enzymed mulberry leaves until the edges of the aired mulberry leaves are curled, wherein in the step, the aired mulberry leaves are shrunk to a certain extent due to the reduction of the water, so that the edges are curled, but the surfaces of the aired mulberry leaves are flexible, and the de-enzymed mulberry leaves are cooled to facilitate the subsequent rubbing step;
s140, kneading for primary forming, namely placing 1.75kg of aired mulberry leaves into a cloth bag, manually kneading the mulberry leaves in a bamboo basket, uniformly dispersing the mulberry leaves in the cloth bag, continuously turning the kneading direction of the cloth bag, contacting the hands with the upper surface of the cloth bag, contacting the lower surface of the cloth bag with the bottom of the bamboo basket, pressing the cloth bag at the bottom of the bamboo basket for kneading for 10min to ensure that the mulberry leaves are completely curled, wherein the kneaded mulberry leaves are spherical with the diameter of 2cm-3cm, and the step is used for destroying the surface tissues, leaf stalks and leaf veins of the deactivated mulberry leaves so as to separate out nutrient components and improve the permeation of fragrance in the frying process; the surface of the mulberry leaves after enzyme deactivation is flexible, so that the structure of the mulberry leaves can be completely preserved in the kneading process;
s150, frying, namely putting the primarily formed spherical mulberry leaves into a frying pan for frying, wherein the frying is divided into two stages, the first stage takes 35min to remove about 60% of water in the mulberry leaves, the fried mulberry leaves are held in hands to be in a ball shape and can be unfolded automatically, and then the mulberry leaves are taken out, dried and cooled to eliminate steam on the surfaces of the mulberry leaves; the second stage takes 15min, and is used for removing 30% of water in folium Mori, parching until folium Mori is noisy in the course of parching, and during folium Mori parching, folium Mori will naturally curl with water separation due to water analysis, and form into spherical shape in step S140, and the surface is crab yellow, taking out and cooling to obtain the final product folium Mori tea.
The mulberry leaf tea prepared by the embodiment has golden and cool soup color and sweet and mellow mouthfeel after being brewed, and internal fibers are broken by kneading, so that the mulberry leaf tea can be directly eaten after being fried.
Example 2:
the method comprises the following processing steps: step S110, preprocessing mulberry leaves, picking up, cleaning and airing the picked mulberry leaves; the mulberry leaf raw material is picked from mulberry branches growing for more than two years to ensure that the prepared mulberry leaf tea has mellow taste, and the pretreatment comprises the following operations: operation S111, picking up, namely placing fresh mulberry leaves in a bamboo sieve, and picking up bad leaves, diseased leaves and insect-bitten leaves in the mulberry leaves; operation S112, cleaning, namely placing the picked mulberry leaves into clear water for pre-cleaning, and washing off dust and floating ash on the surfaces of the mulberry leaves; then putting the pre-cleaned mulberry leaves into clean water for hand washing, and cleaning the mulberry leaves in the hand washing process; operation S113, drying, namely placing the cleaned mulberry leaves into a bamboo basket, and drying in a shady and ventilated place; in the operation S112, rinsing operation is added according to the cleanliness of the hand-washed mulberry leaves; through the mulberry leaf pretreatment step, fresh mulberry leaves with clean surfaces can be obtained, at the moment, the petioles and the back of the mulberry leaves are clear in veins, and internal fibers are in an initial state and are relatively fragile;
s120, deactivating enzyme, namely putting the dried clean mulberry leaves in the step S110 into a steamer, steaming for 15min with strong fire, wherein the deactivation temperature is 100 ℃, the leaves and stalks of the deactivated mulberry leaves are free of brittleness and are more flexible than fresh leaves and stalks, so that the leaves and stalks are pinched by hand and are continuous, the deactivated mulberry leaves have certain flexibility, the internal nutrition cost is denatured in the deactivation process, and partial water in the leaves is evaporated, so that the subsequent forming is facilitated;
s130, airing, namely airing the de-enzymed mulberry leaves in a bamboo basket for 0.5h, airing the water on the surfaces of the de-enzymed mulberry leaves until the edges of the aired mulberry leaves are curled, wherein in the step, the aired mulberry leaves are shrunk to a certain extent due to the reduction of the water, so that the edges are curled, but the surfaces of the aired mulberry leaves are flexible, and the de-enzymed mulberry leaves are cooled to facilitate the subsequent rubbing step;
s140, kneading for primary forming, namely placing 1kg of aired mulberry leaves into a cloth bag, manually kneading the mulberry leaves in a bamboo basket, uniformly dispersing the mulberry leaves in the cloth bag, continuously turning the kneading direction of the cloth bag, contacting hands with the upper surface of the cloth bag, contacting the lower surface of the cloth bag with the bottom of the bamboo basket, pressing the cloth bag at the bottom of the bamboo basket for kneading for 5min to enable the mulberry leaves to be completely curled, wherein the kneaded mulberry leaves are spherical with the diameter of 2cm-3cm, and the step is used for destroying the surface tissues, petioles and the epidermis of leaf veins of the deactivated mulberry leaves so as to facilitate the separation of nutrient components and improve the permeation of fragrance in the frying process; the surface of the mulberry leaves after enzyme deactivation is flexible, so that the structure of the mulberry leaves can be completely preserved in the kneading process;
s150, frying, namely putting the primarily formed spherical mulberry leaves into a frying pan for frying, wherein the frying is divided into two stages, the first stage takes 30min to remove about 60% of water in the mulberry leaves, the fried mulberry leaves are held in hands to be in a ball shape and can be unfolded automatically, and then the mulberry leaves are taken out, dried and cooled to eliminate steam on the surfaces of the mulberry leaves; the second stage takes 15min, and is used for removing 30% of water in folium Mori, parching until folium Mori is noisy in the course of parching, and during folium Mori parching, folium Mori will naturally curl with water separation due to water analysis, and form into spherical shape in step S140, and the surface is crab yellow, taking out and cooling to obtain the final product folium Mori tea.
In the embodiment, the single dosage of the mulberry leaves in the initial kneading and forming step is less, the kneading is more uniform, the mouthfeel of the mulberry leaves which are directly eaten can be improved, and the fiber feeling can be reduced after the preparation of the mulberry leaf tea is finished.
Example 3:
the method comprises the following processing steps: step S110, preprocessing mulberry leaves, picking up, cleaning and airing the picked mulberry leaves; the mulberry leaf raw material is picked from mulberry branches growing for more than two years to ensure that the prepared mulberry leaf tea has mellow taste, and the pretreatment comprises the following operations: operation S111, picking up, namely placing fresh mulberry leaves in a bamboo sieve, and picking up bad leaves, diseased leaves and insect-bitten leaves in the mulberry leaves; operation S112, cleaning, namely placing the picked mulberry leaves into clear water for pre-cleaning, and washing off dust and floating ash on the surfaces of the mulberry leaves; then putting the pre-cleaned mulberry leaves into clean water for hand washing, and cleaning the mulberry leaves in the hand washing process; operation S113, drying, namely placing the cleaned mulberry leaves into a bamboo basket, and drying in a shady and ventilated place; in the operation S112, rinsing operation is added according to the cleanliness of the hand-washed mulberry leaves; through the mulberry leaf pretreatment step, fresh mulberry leaves with clean surfaces can be obtained, at the moment, the petioles and the back of the mulberry leaves are clear in veins, and internal fibers are in an initial state and are relatively fragile;
s120, deactivating enzyme, namely putting the dried clean mulberry leaves in the step S110 into a steamer, steaming for 25min with strong fire, wherein the deactivation temperature is 120 ℃, the leaves and stalks of the deactivated mulberry leaves are free of brittleness and are more flexible than fresh leaves and stalks, so that the leaves and stalks are pinched by hand and are continuous, the deactivated mulberry leaves have certain flexibility, the internal nutrition cost is denatured in the deactivation of enzyme process, and partial water in the leaves is evaporated, so that the subsequent forming is facilitated;
s130, airing, namely airing the de-enzymed mulberry leaves in a bamboo basket for 1h, airing the water on the surfaces of the de-enzymed mulberry leaves until the edges of the aired mulberry leaves are curled, wherein in the step, the aired mulberry leaves are in a curled state due to the fact that the water is reduced and the surfaces of the de-enzymed mulberry leaves are shrunk to a certain degree, but the surfaces of the de-enzymed mulberry leaves are flexible, and meanwhile, the de-enzymed mulberry leaves are cooled so as to be convenient for the subsequent rubbing step;
s140, kneading for primary forming, namely placing 2.5kg of aired mulberry leaves into a cloth bag, manually kneading the mulberry leaves in a bamboo basket, uniformly dispersing the mulberry leaves in the cloth bag, continuously turning the kneading direction of the cloth bag, contacting the hands with the upper surface of the cloth bag, contacting the lower surface of the cloth bag with the bottom of the bamboo basket, pressing the cloth bag at the bottom of the bamboo basket for kneading for 20min to ensure that the mulberry leaves are completely curled, wherein the kneaded mulberry leaves are spherical with the diameter of 2cm-3cm, and the step is used for destroying the surface tissues, leaf stalks and leaf veins of the deactivated mulberry leaves so as to separate out nutrient components and improve the permeation of fragrance in the frying process; the surface of the mulberry leaves after enzyme deactivation is flexible, so that the structure of the mulberry leaves can be completely preserved in the kneading process;
s150, frying, namely putting the primarily formed spherical mulberry leaves into a frying pan for frying, wherein the frying is divided into two stages, the first stage takes 40min to remove about 60% of water in the mulberry leaves, the fried mulberry leaves are held in hands to be in a ball shape and can be unfolded automatically, and then the mulberry leaves are taken out, dried and cooled to eliminate steam on the surfaces of the mulberry leaves; the second stage takes 15min, and is used for removing 30% of water in folium Mori, parching until folium Mori is noisy in the course of parching, and during folium Mori parching, folium Mori will naturally curl with water separation due to water analysis, and form into spherical shape in step S140, and the surface is crab yellow, taking out and cooling to obtain the final product folium Mori tea.
The mulberry leaf tea prepared in the embodiment has longer enzyme deactivation time, so that the original flavor of the mulberry leaves is better maintained, and the mulberry leaf tea is more suitable for brewing and drinking compared with the embodiment.
Example 4:
the method comprises the following processing steps: step S110, preprocessing mulberry leaves, picking up, cleaning and airing the picked mulberry leaves; the mulberry leaf raw material is picked from mulberry branches growing for more than two years to ensure that the prepared mulberry leaf tea has mellow taste, and the pretreatment comprises the following operations: operation S111, picking up, namely placing fresh mulberry leaves in a bamboo sieve, and picking up bad leaves, diseased leaves and insect-bitten leaves in the mulberry leaves; operation S112, cleaning, namely placing the picked mulberry leaves into clear water for pre-cleaning, and washing off dust and floating ash on the surfaces of the mulberry leaves; then putting the pre-cleaned mulberry leaves into clean water for hand washing, and cleaning the mulberry leaves in the hand washing process; operation S113, drying, namely placing the cleaned mulberry leaves into a bamboo basket, and drying in a shady and ventilated place; in the operation S112, rinsing operation is added according to the cleanliness of the hand-washed mulberry leaves; through the mulberry leaf pretreatment step, fresh mulberry leaves with clean surfaces can be obtained, at the moment, the petioles and the back of the mulberry leaves are clear in veins, and internal fibers are in an initial state and are relatively fragile;
s120, deactivating enzyme, namely putting the dried clean mulberry leaves in the step S110 into a steamer, steaming for 20min with strong fire, wherein the deactivation temperature is 100 ℃, the leaves and stalks of the deactivated mulberry leaves are free of brittleness and are more flexible than fresh leaves and stalks, so that the leaves and stalks are pinched by hand and are continuous, the deactivated mulberry leaves have certain flexibility, the internal nutrition cost is denatured in the deactivation process, and partial water in the leaves is evaporated, so that the subsequent forming is facilitated;
s130, airing, namely airing the de-enzymed mulberry leaves in a bamboo basket for 1h, airing the water on the surfaces of the de-enzymed mulberry leaves until the edges of the aired mulberry leaves are curled, wherein in the step, the aired mulberry leaves are in a curled state due to the fact that the water is reduced and the surfaces of the de-enzymed mulberry leaves are shrunk to a certain degree, but the surfaces of the de-enzymed mulberry leaves are flexible, and meanwhile, the de-enzymed mulberry leaves are cooled so as to be convenient for the subsequent rubbing step;
s140, kneading and primary forming, namely placing 2kg of aired mulberry leaves into a cloth bag, manually kneading the mulberry leaves in a bamboo basket, uniformly dispersing the mulberry leaves in the cloth bag, continuously turning the kneading direction of the cloth bag, contacting hands with the upper surface of the cloth bag, contacting the lower surface of the cloth bag with the bottom of the bamboo basket, pressing the cloth bag at the bottom of the bamboo basket, kneading for 20min to enable the mulberry leaves to be completely curled, wherein the kneaded mulberry leaves are spherical with the diameter of 2cm-3cm, and the step is used for destroying the surface tissues, petioles and the epidermis of leaf veins of the deactivated mulberry leaves so as to facilitate the separation of nutrient components and improve the permeation of fragrance in the frying process; the surface of the mulberry leaves after enzyme deactivation is flexible, so that the structure of the mulberry leaves can be completely preserved in the kneading process;
s150, frying, namely putting the primarily formed spherical mulberry leaves into a frying pan for frying, wherein the frying is divided into two stages, the first stage takes 40min to remove about 60% of water in the mulberry leaves, the fried mulberry leaves are held in hands to be in a ball shape and can be unfolded automatically, and then the mulberry leaves are taken out, dried and cooled to eliminate steam on the surfaces of the mulberry leaves; the second stage takes 15min, and is used for removing 30% of water in folium Mori, parching until folium Mori is noisy in the course of parching, and during folium Mori parching, folium Mori will naturally curl with water separation due to water analysis, and form into spherical shape in step S140, and the surface is crab yellow, taking out and cooling to obtain the final product folium Mori tea.
The mulberry leaf tea prepared by the embodiment has relatively longer kneading and frying time, golden and cool soup color after being brewed, sweet and mellow mouthfeel, more sufficient internal fiber breakage, less broken slag when being directly eaten, and suitability for direct eating.
The mulberry leaf tea prepared in the embodiment can be directly bagged after the scraps are sorted out, and can also be crushed and then packaged into a non-woven fabric bag to form a tea bag with standard content, so that the tea bag is easier to brew.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (6)
1. A processing technology of mulberry leaf tea is characterized by comprising the following processing steps:
step S110, preprocessing mulberry leaves, picking up, cleaning and airing the picked mulberry leaves;
step S120, deactivating enzyme, namely putting the clean mulberry leaves dried in the step S110 into a steamer, steaming for 15-25 min with strong fire, and removing brittleness of leaf stalks of the deactivated mulberry leaves, wherein the leaf stalks are more flexible than fresh leaf stalks, so that the leaves are pinched by hands and are not broken;
s130, airing, namely putting the de-enzymed mulberry leaves in a bamboo basket for airing for 0.5-1 h, and airing the water on the surfaces of the mulberry leaves until the edges of the aired mulberry leaves are curled;
step S140, kneading for primary forming, namely putting 1kg-2.5kg of aired mulberry leaves into a cloth bag, manually kneading in a bamboo basket, uniformly dispersing the mulberry leaves in the cloth bag in the kneading process, contacting the hand with the upper surface of the cloth bag, contacting the lower surface of the cloth bag with the bottom of the bamboo basket, and kneading for 5min-20min to ensure that the mulberry leaves are all curled, wherein the kneaded mulberry leaves are spherical with the diameter of 2cm-3 cm;
s150, frying, namely putting the primarily formed spherical mulberry leaves into a frying pan for frying, wherein the frying is divided into two stages, the first stage takes 30-40 min, the fried mulberry leaves are held in hands to be in a ball shape and can be unfolded automatically, and then the mulberry leaves are taken out, dried and cooled to eliminate steam on the surfaces of the mulberry leaves; the second stage is carried out for 15min to remove residual water in folium Mori, parching until folium Mori is sounded during parching, taking out, and cooling to obtain final product folium Mori tea.
2. A processing technology of mulberry leaf tea as claimed in claim 1, which is characterized in that: the step S110 includes the following operations:
operation S111, picking up, namely placing fresh mulberry leaves in a bamboo sieve, and picking up bad leaves, diseased leaves and insect-bitten leaves in the mulberry leaves;
operation S112, cleaning, namely placing the picked mulberry leaves into clear water for pre-cleaning, and washing off dust and floating ash on the surfaces of the mulberry leaves; then putting the pre-cleaned mulberry leaves into clean water for hand washing, and cleaning the mulberry leaves in the hand washing process;
and operation S113, airing, namely placing the cleaned mulberry leaves into a bamboo basket, and airing in a shady and ventilated place.
3. A processing technology of mulberry leaf tea as claimed in claim 2, which is characterized in that: in the operation S112, a rinsing operation is added according to the cleanliness of the hand-washed mulberry leaves.
4. A processing technology of mulberry leaf tea as claimed in claim 1, which is characterized in that: in the step S120, the water-removing temperature is 100-120 ℃.
5. A processing technology of mulberry leaf tea as claimed in claim 1, which is characterized in that: in the step S150, after the second-stage frying is finished, the surfaces of the mulberry leaves are crab-yellow.
6. A processing technology of mulberry leaf tea as claimed in claim 1, which is characterized in that: the mulberry leaves used in the step S110 are picked from branches which grow for more than two years.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115251204A (en) * | 2022-08-03 | 2022-11-01 | 醴陵君华农业发展有限公司 | Mulberry tea bag and processing technology thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251204A (en) * | 2022-08-03 | 2022-11-01 | 醴陵君华农业发展有限公司 | Mulberry tea bag and processing technology thereof |
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