CN111557361A - Preparation process of semi-fermented mulberry tea - Google Patents
Preparation process of semi-fermented mulberry tea Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation process of semi-fermented mulberry tea, which belongs to the technical field of tea preparation processes and aims to solve the problems that the water-removing temperature is high, DNJ and GABA are greatly lost and the health-care function of the mulberry tea is reduced in the preparation process of the mulberry tea, and the preparation process comprises the following steps: (1) selecting mulberry varieties, and collecting tender mulberry leaves in spring and autumn respectively; (2) cleaning the surface stains of the tender mulberry leaves; (3) old mulberry leaves, worm leaves, diseased leaves and impurities are removed; (4) spreading the picked clean tender folium Mori on a flat plate, and keeping at below 23 deg.C for 6-10 hr; (5) baking for 10-20 minutes, and cooling; (6) rolling with a rolling machine; (7) fermenting; (8) baking after fermentation; (9) quickly steaming soft mulberry tea, and quickly pressing into garden-shaped mulberry cake to obtain semi-fermented mulberry tea. The temperature in the whole preparation process does not exceed 100 ℃, DNJ of the produced mulberry tea is reserved to the maximum extent, GABA content is increased, and the prepared mulberry tea has the best health-care effect.
Description
Technical Field
The invention belongs to the technical field of tea preparation processes, and particularly relates to a preparation process of semi-fermented mulberry tea.
Background
Mulberry leaves are recorded in Bencao gang mu: the article of cicada food, the old man eating it is a child, and the mulberry leaves are also named as: "Shenxiancao", Japanese refers to mulberry leaf tea as longevity tea.
The mulberry leaf is the king of plants, has the reputation of ginseng heat-replenishing and mulberry leaf clear-replenishing, is rich in 17 amino acids, crude protein and crude fat of human bodies, is a plant with homology of medicine and food confirmed by the national ministry of health, is listed as one of ten health-care foods in the 21 st century of human beings by the international food health organization, and becomes a green new food source for human beings.
The mulberry leaves are used as tea drinks and are originally found in the compendium of materia Medica of Chinese traditional pharmacopoeia, and the mulberry leaves can be decocted for tea to stop thirst and fried for drinking and replace tea to quench thirst. Mulberry leaf tea has been known as "immortal tea" in history in china, but is called "longevity tea" in japan, and people in southern china are also used to directly cook and drink cold tea from mulberry leaves.
The tea is a popular beverage, contains amino acids, polyphenols and caffeine, has the effect of refreshing mind, and is particularly suitable for being drunk by hypertension patients and people with poor sleep. The mulberry leaf tea contains special 1-Deoxynojirimycin (DNJ) and gamma-aminobutyric acid (GABA) instead of caffeine except amino acids and polyphenols. Research proves that the content of DNJ in mulberry leaves is about 100-200 mg/kg; the GABA content in fresh mulberry leaves is 0.0325-0.1224%. With the improvement of the living standard of people and the enhancement of health care consciousness, the mulberry leaf tea is expected to be developed into a popular health care drink in the current fast-paced society.
No. CN1191681 discloses a production process of mulberry tea, which takes mulberry leaves as a main raw material and comprises the working procedures of washing and airing, cutting leaves, deactivating enzyme, rolling, deblocking, drying and aroma raising, wherein the water-removing temperature is 140-180 ℃ and the time is 2-5 minutes, and 10-30% of water in the leaves is removed; drying the dried mulberry leaves at the temperature of 135-165 ℃ for 1-3 minutes; the mulberry leaves can be made into mulberry tea with good quality and aromatic flavor regardless of the addition of components. Because each production process has special equipment, high and stable yield can be realized by means of mechanization. The prepared mulberry tea has good taste, good health-care effect and low cost, and is easier to be accepted by consumers.
The application number is CN201410705272.1, and discloses a mulberry tea powder processing method and a product, wherein picked and selected mulberry leaves are cleaned firstly, the cleaned mulberry leaves are heated and dehydrated, then are subjected to enzyme deactivation, and are dried for the second time after the enzyme deactivation, the dried mulberry leaves are kneaded and stemmed, and finally the stemmed mulberry leaf tea is crushed to the specified granularity to obtain the mulberry tea powder. The temperature of the hot air introduced into the heating dehydration is 120-180 ℃. The temperature of the enzyme deactivation is 300-360 ℃. The temperature of the secondary drying is 230-280 ℃. The kneading and the peduncle removing have the rotating speed of 20 to 30 revolutions per minute and the pressure of 0.5 to 1 kilogram. The granularity of the mulberry tea powder is 120-360 meshes. The mulberry tea powder produced by the method not only maintains the effective components of the mulberry tea, but also can be added into any food at will and can be taken orally at any time.
The above patents are all made by adopting the conventional green tea process, the biggest defect of the process is that the mulberry leaf tea is made by high-temperature de-enzyming and re-de-enzyming at least above 140 ℃, and the loss of DNJ and GABA in the mulberry leaf tea greatly reduces the health care function of the mulberry leaf tea.
Disclosure of Invention
The invention aims to: provides a preparation process of semi-fermented mulberry tea, and aims to solve the problems that the water-removing temperature is high, the loss of DNJ and GABA is large, and the health-care function of the mulberry tea is reduced in the preparation process of the mulberry tea.
The technical scheme adopted by the invention is as follows:
a preparation process of semi-fermented mulberry tea comprises the following steps:
(1) selecting mulberry varieties, and collecting tender mulberry leaves in spring and autumn respectively;
(2) cleaning the surface stains of the tender mulberry leaves;
(3) old mulberry leaves, worm leaves, diseased leaves and impurities are removed;
(4) then spreading the picked clean tender mulberry leaves on a flat plate with meshes, and keeping the tender mulberry leaves for 6 to 10 hours at the temperature of below 23 ℃;
(5) baking at 85-95 deg.C for 10-20 min, cooling, and cooling by blowing air to feel hot;
(6) rolling for 25-35 minutes by using a rolling machine;
(7) uniformly spraying the strain preparation solution on the rolled folium Mori for fermentation, wherein the total amount (unit: L) of the strain preparation solution is 0.5-1% of the total weight (unit: kg) of folium Camelliae sinensis, and the concentration of the strain is 50-200 ppm;
(8) baking at 95-100 deg.C for 25-35 min after fermentation;
(9) quickly steaming soft mulberry tea, and quickly pressing into garden-shaped mulberry cake to obtain semi-fermented mulberry tea.
According to the technical scheme, tender mulberry leaves of Bakan No. 61 and spring and autumn are selected, are sufficient in water and rich in nutrition, are washed, purified, aired and naturally fermented for the first time, are baked at 85-95 ℃ for 10-20 minutes to be enzyme-deactivated and twisted, are inoculated with strains for fermentation, are baked to improve fragrance, and are pressed into cakes to obtain the semi-fermented mulberry tea. The screened trichoderma viride, aspergillus niger and rhizopus arrhizus are used as combined strains for fermentation, so that the release of DNJ and GABA in the mulberry tea is facilitated, and the loss of the DNJ and GABA is minimum. The process adopts early-stage natural fermentation, then low-temperature enzyme deactivation is carried out, strain fermentation is carried out after rolling, baking is carried out to extract fragrance, the temperature in the whole preparation process does not exceed 100 ℃, the preparation process is mild, the operation is simple, DNJ of the produced mulberry tea is reserved to a large extent, GABA content is increased, other nutrient components in the mulberry leaves are also reserved to a large extent, DNJ has an obvious effect of reducing blood sugar and has the effect of delaying the onset and the deterioration of diabetes, GABA can improve the activity of Angiotensin Converting Enzyme I (ACEI) and reduce blood pressure, and therefore the prepared mulberry tea has the best health-care effect.
Semi-fermentation is fermentation below 23 ℃ before low-temperature enzyme deactivation, the humidity, the temperature and the like are reasonable, the fermentation time is appropriate, and the mouthfeel of the fermented mulberry leaves is good.
Preferably, the mulberry varieties are Baokan No. 61, Jialing No. 30, Shida, Tungxiangqing, Xiaoguan mulberry, Hongdingmulberry or Xinyili.
More preferably, the mulberry variety is baecka number 61.
Preferably, tender mulberry leaves above the seventh place on the annual branches are collected in the step (1), and the number of tender mulberry leaves is counted from the top of the mulberry branches and cannot exceed the seventh leaf at most.
Preferably, the first-stage reverse osmosis clean water is used for cleaning the dirt on the surface of the tender mulberry leaves in the step (2).
Preferably, the thickness of the tender mulberry leaves on the flat plate in the step (4) is not more than 10cm, and the thickness refers to the thickness of the spread mulberry leaves.
Preferably, the baking in step (5) is carried out at 90 ℃ for 15 minutes.
Preferably, in the step (6), the mixture is kneaded for 30 minutes by a kneading machine.
Preferably, in the step (7), the total amount of the strain preparation liquid is 0.7% of the total weight of the tea leaves, and the concentration of the strain is 100 ppm.
Preferably, the spore concentration of each strain is 100ppm, and the volume ratio of the trichoderma viride, aspergillus niger and rhizopus arrhizus spore suspension is 2:1: 2. Trichoderma viride, Aspergillus niger and Rhizopus arrhizus are selected, the respective spore concentration is prepared into 100ppm, when the spore concentration is added according to the volume ratio of 2:1:2, the DNJ and GABA content in the mulberry tea can be released as much as possible, and the health care function of the fermented mulberry tea is good.
Preferably, in the step (7), the fermentation condition is 25-30 ℃ for 20-30 hours.
More preferably, in step (7), the fermentation conditions are 28 ℃ for 24 hours.
Preferably, in step (7), the fermentation is followed by baking at 98 ℃ for 30 minutes.
Preferably, after the step (9), the semi-fermented mulberry tea is preserved in the shade and packaged by vacuum sealing to obtain a semi-fermented mulberry tea product.
Trichoderma viride, Aspergillus niger and Rhizopus arrhizus of the present application are all commercially available.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. according to the invention, the process adopts early-stage natural fermentation, then low-temperature enzyme deactivation is carried out, strain fermentation is carried out after rolling, then baking is carried out to extract fragrance, the temperature in the whole preparation process is not more than 100 ℃, the preparation process is mild, the operation is simple, DNJ of the produced mulberry tea is reserved to a large extent, the GABA content is increased, and other nutritional ingredients in the mulberry leaves are also reserved to a maximum extent, wherein the DNJ has an obvious effect of reducing blood sugar, and has the effect of delaying the onset and the deterioration of diabetes;
2. the first-stage reverse osmosis clean water is adopted for washing during washing, the content of soluble salts, colloid, microorganisms, particles and the like in the first-stage reverse osmosis clean water is extremely low, tender mulberry leaves cannot be damaged, and loss of nutrient substances is prevented;
3. the thickness of tender folium Mori on the flat plate is no more than 10cm, and has good air permeability, and can prevent tender folium Mori from rotting during fermentation.
4. The preparation process is simple, the operation is mild, the temperature is low, and the nutritional ingredients in the mulberry tea cannot be damaged;
5. the tea soup is light yellow and has good sense;
6. the taste of the mulberry leaf tea not only keeps the unique faint scent of the mulberry leaves, but also has the taste of black tea, and the quality of the mulberry tea is greatly improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the following embodiments further describe the present invention in detail. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1
A preparation process of semi-fermented mulberry tea comprises the following steps:
(1) selecting Baokan No. 61, collecting tender folium Mori in spring and autumn, respectively, and collecting tender folium Mori above the seventh position on annual branch;
(2) cleaning the dirt on the surface of the tender mulberry leaves, and cleaning the dirt on the surface of the tender mulberry leaves by using primary reverse osmosis clear water;
(3) old mulberry leaves, worm leaves, diseased leaves and impurities are removed;
(4) spreading the picked and cleaned tender folium Mori on a flat plate with mesh, keeping the thickness of tender folium Mori on the flat plate not more than 10cm, and keeping at 23 deg.C for 6 hr;
(5) baking at 85 deg.C for 20min, and cooling;
(6) rolling for 25 minutes by using a rolling machine;
(7) uniformly spraying the strain preparation liquid on the rolled mulberry leaves for fermentation under the fermentation condition of 25 ℃ for 30 hours, wherein the total amount (unit: liter) of the strain preparation liquid is 0.5 percent of the total weight (unit: kilogram) of the tea leaves, and the concentration of the strain is 200 ppm;
(8) baking at 95 deg.C for 35 min after fermentation;
(9) quickly steaming soft mulberry tea, quickly pressing into garden-type mulberry cake to obtain semi-fermented mulberry tea, storing the semi-fermented mulberry tea in shade, and vacuum sealing and packaging to obtain semi-fermented mulberry tea product.
Example 2
A preparation process of semi-fermented mulberry tea comprises the following steps:
(1) selecting Baokan No. 61, collecting tender folium Mori in spring and autumn, respectively, and collecting tender folium Mori above the seventh position on annual branch;
(2) cleaning the dirt on the surface of the tender mulberry leaves, and cleaning the dirt on the surface of the tender mulberry leaves by using primary reverse osmosis clear water;
(3) old mulberry leaves, worm leaves, diseased leaves and impurities are removed;
(4) spreading the picked and cleaned tender folium Mori on a flat plate with mesh, keeping the thickness of tender folium Mori on the flat plate not more than 10cm, and keeping at 23 deg.C for 8 hr;
(5) baking at 90 deg.C for 15 min, and cooling;
(6) rolling for 30 minutes by using a rolling machine;
(7) uniformly spraying the strain preparation liquid on the rolled mulberry leaves for fermentation under the fermentation condition of 28 ℃ for 24 hours, wherein the total amount (unit: liter) of the strain preparation liquid is 0.7 percent of the total weight (unit: kilogram) of the tea leaves, and the concentration of the strain is 100 ppm;
(8) baking at 98 deg.C for 30 min after fermentation;
(9) quickly steaming soft mulberry tea, quickly pressing into garden-type mulberry cake to obtain semi-fermented mulberry tea, storing the semi-fermented mulberry tea in shade, and vacuum sealing and packaging to obtain semi-fermented mulberry tea product.
Example 3
A preparation process of semi-fermented mulberry tea comprises the following steps:
(1) selecting Baokan No. 61, collecting tender folium Mori in spring and autumn, respectively, and collecting tender folium Mori above the seventh position on annual branch;
(2) cleaning the dirt on the surface of the tender mulberry leaves, and cleaning the dirt on the surface of the tender mulberry leaves by using primary reverse osmosis clear water;
(3) old mulberry leaves, worm leaves, diseased leaves and impurities are removed;
(4) spreading the picked and cleaned tender folium Mori on a flat plate with mesh, keeping the thickness of tender folium Mori on the flat plate not more than 10cm, and keeping at 23 deg.C for 10 hr;
(5) baking at 95 deg.C for 10 min, and cooling;
(6) rolling for 35 minutes by using a rolling machine;
(7) uniformly spraying the strain preparation liquid on the rolled mulberry leaves for fermentation under the fermentation condition of 30 ℃ for 20 hours, wherein the total amount (unit: liter) of the strain preparation liquid is 1% of the total weight (unit: kilogram) of the tea leaves, and the concentration of the strain is 50 ppm;
(8) baking at 100 deg.C for 25 min after fermentation;
(9) quickly steaming soft mulberry tea, quickly pressing into garden-type mulberry cake to obtain semi-fermented mulberry tea, storing the semi-fermented mulberry tea in shade, and vacuum sealing and packaging to obtain semi-fermented mulberry tea product.
Test example 1
DNJ detection was carried out by HPLC method using 1-DNJ.
Accurately weighing 20mg of 1-DNJ standard substance, dissolving the 1-DNJ standard substance in a small amount of water in a beaker, transferring the beaker and a glass rod into a 25mL volumetric flask, washing the beaker and the glass rod for 5 times, transferring the beaker and the glass rod into the volumetric flask, and adding ultrapure water to the volumetric flask to reach the constant volume of 25mL, thereby obtaining 0.8mg/mL of 1-DNJ standard solution;
when the step (2) is used, the 1-DNJ standard solution is prepared into the standard solution with the mass concentration of 60, 120, 180, 240, 300 and 480 mu g/mL for later use;
accurately weighing 0.5g of a sample to be detected, adding 35mL of ultrapure water, leaching in a water bath at 80 ℃ for 2h (shaking up every 20 min), performing suction filtration, and then metering the volume to 50mL by using the ultrapure water to obtain a sample extracting solution;
step (4) taking 300 mu L of 1-DNJ extracting solution (or 1-DNJ standard solution) to a centrifuge tube of 5.0mL, adding 300 mu L of 0.4mol/L potassium borate buffer solution (pH 8.5), adding 600 mu L of 5mmol/L FMOC-Cl (dissolved in acetonitrile), uniformly mixing, and carrying out water bath at 25 ℃ for 20 min. Adding 1mol/L glycine 300 μ L to neutralize the residual FMOC-Cl to stop the reaction, adding 1% volume fraction acetic acid solution 300 μ L and ultrapure water 1200 μ L to dilute, centrifuging at 8000 r/min for 20min, filtering with 0.45 μm microporous membrane filter, collecting filtrate, and testing.
Blank experiment: the sample was replaced with distilled water and the blank derivatization reaction was performed with distilled water instead.
Chromatographic conditions are as follows: a chromatographic column: a C18 column (150 mm. times.4.6 mm, 5 μm); an ultraviolet detector; detection wavelength: 254 nm; mobile phase: acetonitrile-0.1% acetic acid (50: 50, V/V); flow rate: 1.0 mL/min; column temperature: 25 ℃; sample introduction amount: 10 μ L.
The semi-fermented mulberry tea product is detected, the varieties comprise Baokan No. 61, Jialing No. 30, Shida, Tungxiangqing, Xiaoguan mulberry, Hongding mulberry and Xinyili, and the detection results are shown in Table 1.
TABLE 1 DNJ detection results of seven varieties of semi-fermented mulberry tea products
From table 1, the content of DNJ in seven varieties of semi-fermented mulberry tea products is sequentially from high to low, namely, zhongxiangqing, bao kan 61, jialing 30, xiaoguan mulberry, xinyi, dashi and hongding mulberry.
Test example 2
GABA detection
Accurately weighing a GABA standard sample to prepare a GABA standard solution of 1.0 mg/mL. Sequentially taking 0mL, 0.05 mL, 0.10 mL, 0.15 mL, 0.20 mL and 0.25mL of standard solution, and adding distilled water to 1 mL;
respectively adding 0.6mL of 0.2mol/L (pH9.0) boric acid buffer solution into each group, shaking uniformly, adding 2mL of 5% phenol solution, shaking uniformly, adding 1mL of 6% sodium hypochlorite solution, shaking uniformly, putting into a water bath pot, heating for 5min, putting into an ice water bath after the color becomes blue-green, cooling to room temperature, measuring the absorbance of the solution at 645nm, and drawing a standard curve by taking the GABA content as a horizontal coordinate and the absorbance as a vertical coordinate;
and (3) taking common mulberry green tea as a reference, adding 10mL of distilled water into a test tube according to 0.5g of mulberry tea sample powder (seven varieties of semi-fermented mulberry tea products), shaking uniformly, placing the test tube into a water bath, carrying out ultrasonic assisted extraction for 1h, taking out the solution, carrying out suction filtration to obtain a supernatant as a sample solution, taking 0.2mol/L (pH9.0) of boric acid buffer solution 0.6mL of 1mL of the sample solution, shaking uniformly, adding 2mL of 5% phenol solution, shaking uniformly, adding 1mL of 6% sodium hypochlorite solution, shaking uniformly, placing the solution into a water bath pot, heating for 5min, placing the solution into an ice water bath to cool to room temperature after the color is changed into blue-green, and measuring the absorbance of the solution at 645nm (measuring the GABA content of various tea samples according to the method shown in the previous step of the experiment).
The measurement results are shown in Table 2.
TABLE 2 detection results of GABA of seven varieties of semi-fermented mulberry tea products
From table 2, it is known that the GABA content of the seven varieties of semi-fermented mulberry tea products is from high to low in turn baokang No. 61, jialing No. 30, dadeca, tong xiangqing, xiaoguan mulberry, hongding mulberry and new one.
In conclusion, compared with the DNJ and GABA contents of semi-fermented mulberry tea products of different varieties, the content of Bakan No. 61 is optimal.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (10)
1. A preparation process of semi-fermented mulberry tea is characterized by comprising the following steps:
(1) selecting mulberry varieties, and collecting tender mulberry leaves in spring and autumn respectively;
(2) cleaning the surface stains of the tender mulberry leaves;
(3) old mulberry leaves, worm leaves, diseased leaves and impurities are removed;
(4) then spreading the picked clean tender mulberry leaves on a flat plate with meshes, and keeping the tender mulberry leaves for 6 to 10 hours at the temperature of below 23 ℃;
(5) baking at 85-95 deg.C for 10-20 min, and cooling;
(6) rolling for 25-35 minutes by using a rolling machine;
(7) uniformly spraying the strain preparation liquid on the twisted mulberry leaves for fermentation according to the total amount of the strain preparation liquid accounting for 0.5-1% of the total weight of the tea leaves, wherein the strains are trichoderma viride, aspergillus niger and rhizopus arrhizus, and the spore concentration of each strain is 50-200 ppm;
(8) baking at 95-100 deg.C for 25-35 min after fermentation;
(9) quickly steaming soft mulberry tea, and quickly pressing into garden-shaped mulberry cake to obtain semi-fermented mulberry tea.
2. The preparation process of the semi-fermented mulberry tea according to claim 1, wherein the mulberry variety is baokan No. 61, Jialing No. 30, Shida, Tongxiang, Xiaoguan mulberry, Hongdingsang or Xinyili.
3. The process for preparing semi-fermented mulberry tea according to claim 1, wherein tender mulberry leaves above the seventh position on annual branches are collected in step (1).
4. The preparation process of semi-fermented mulberry tea according to claim 1, wherein the first-stage reverse osmosis clean water is used to wash the surface of tender mulberry leaves in step (2).
5. The process for preparing semi-fermented mulberry tea according to claim 1, wherein the thickness of tender mulberry leaves on the flat plate in the step (4) is not more than 10 cm.
6. The process for preparing semi-fermented mulberry tea according to claim 1, wherein the baking in the step (5) is carried out at 90 ℃ for 15 minutes.
7. The preparation process of semi-fermented mulberry tea according to claim 1, wherein in the step (7), the total amount of the strain preparation liquid is 0.7% of the total weight of the tea; the concentration of the strain is 100 ppm.
8. The process according to claim 1, wherein the spore concentration of each strain is 100ppm, and the volume ratio of the trichoderma viride, aspergillus niger and rhizopus arrhizus spore suspension is 2:1: 2.
9. The preparation process of semi-fermented mulberry tea according to claim 1, wherein the fermentation conditions in the step (7) are 25-30 ℃ for 20-30 hours.
10. The preparation process of semi-fermented mulberry tea according to claim 1, wherein the semi-fermented mulberry tea is preserved in the shade after the step (9), and is packaged by vacuum sealing to obtain the semi-fermented mulberry tea product.
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| CN101054556A (en) * | 2007-04-06 | 2007-10-17 | 云南农业大学 | Rhizopus arrhizus epiphyte and application of the same in puer tea production |
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| CN105145921A (en) * | 2015-08-25 | 2015-12-16 | 镇江绿健农业科技开发有限公司 | Black tea with rich gamma-aminobutyric acid and mulberry leaves and method for manufacturing black tea |
| CN109548939A (en) * | 2018-12-17 | 2019-04-02 | 秦岭健康医药产业科技有限公司 | A kind of preparation method of Mulberry-leaf Tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101054556A (en) * | 2007-04-06 | 2007-10-17 | 云南农业大学 | Rhizopus arrhizus epiphyte and application of the same in puer tea production |
| CN101690534A (en) * | 2009-10-13 | 2010-04-07 | 江苏科技大学 | Preparation method of mulberry black tea |
| CN105145921A (en) * | 2015-08-25 | 2015-12-16 | 镇江绿健农业科技开发有限公司 | Black tea with rich gamma-aminobutyric acid and mulberry leaves and method for manufacturing black tea |
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