CN111887323A - Rosemary mulberry leaf tea and preparation process thereof - Google Patents
Rosemary mulberry leaf tea and preparation process thereof Download PDFInfo
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- CN111887323A CN111887323A CN202010672706.8A CN202010672706A CN111887323A CN 111887323 A CN111887323 A CN 111887323A CN 202010672706 A CN202010672706 A CN 202010672706A CN 111887323 A CN111887323 A CN 111887323A
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- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 147
- 244000178231 Rosmarinus officinalis Species 0.000 title claims abstract description 95
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 title abstract 3
- 239000003205 fragrance Substances 0.000 claims abstract description 35
- LXBIFEVIBLOUGU-JGWLITMVSA-N duvoglustat Chemical compound OC[C@H]1NC[C@H](O)[C@@H](O)[C@@H]1O LXBIFEVIBLOUGU-JGWLITMVSA-N 0.000 claims abstract description 30
- 102000004190 Enzymes Human genes 0.000 claims abstract description 21
- 108090000790 Enzymes Proteins 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 20
- 238000005096 rolling process Methods 0.000 claims abstract description 15
- 238000003892 spreading Methods 0.000 claims abstract description 14
- 230000007480 spreading Effects 0.000 claims abstract description 14
- 229930013930 alkaloid Natural products 0.000 claims abstract description 13
- 150000003797 alkaloid derivatives Chemical class 0.000 claims abstract description 13
- LXBIFEVIBLOUGU-UHFFFAOYSA-N Deoxymannojirimycin Natural products OCC1NCC(O)C(O)C1O LXBIFEVIBLOUGU-UHFFFAOYSA-N 0.000 claims abstract description 11
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- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 1
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- MDYZKJNTKZIUSK-UHFFFAOYSA-N tyloxapol Chemical compound O=C.C1CO1.CC(C)(C)CC(C)(C)C1=CC=C(O)C=C1 MDYZKJNTKZIUSK-UHFFFAOYSA-N 0.000 description 1
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/53—Lamiaceae or Labiatae (Mint family), e.g. thyme, rosemary or lavender
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- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
- A61K36/605—Morus (mulberry)
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Abstract
The invention discloses rosemary mulberry leaf tea, which belongs to the field of mulberry leaf manufacturing and comprises the following raw materials: the invention relates to a preparation method of rosemary mulberry tea, which comprises the steps of preparing raw materials, pretreating, spreading, first enzyme deactivating treatment, mixing, second enzyme deactivating treatment, scenting, cooling, rolling, drying and extracting fragrance, wherein the content of alkaloid 1-deoxynojirimycin in mulberry leaves is more than or equal to 4.0 mg/g.
Description
Technical Field
The invention relates to the technical field of mulberry leaf tea manufacturing, in particular to rosemary mulberry leaf tea and a manufacturing process thereof.
Background
The mulberry leaf is a medicinal and edible plant, and has the medicinal values of antibiosis, blood sugar reduction, blood pressure reduction, anti-aging, thrombosis inhibition and the like. The mulberry leaf contains alkaloid 1-Deoxynojirimycin (DNJ), the alkaloid exists only in the mulberry leaf, the DNJ has a good regulating effect on blood sugar, and the DNJ has a wide application prospect in treatment of diseases such as diabetes mellitus and the like. Rosemary has special fragrance and is widely applied to spices, but is also a traditional Chinese medicine, has the effects of soothing the nerves, relieving pain and preventing early alopecia, is high in social pressure at present, has a common alopecia phenomenon, particularly has high working pressure of young people, is small in hair amount and more in baldness, easily causes self-inferior psychology, is also a strong antioxidant, and is often extracted as an effective component for food processing and medical health care.
The mulberry leaves are made into different teas, but all have the defects that the grass smell of the mulberry leaves cannot be removed, the mouthfeel of the brewed mulberry tea is influenced, the customer acceptance is low, and the sales volume is small.
Disclosure of Invention
The invention aims to solve at least one technical problem in the prior art and provides rosemary mulberry leaf tea.
The technical solution of the invention is as follows:
a rosemary mulberry leaf tea comprises the following raw materials: folium Mori and herba Rosmarini officinalis, wherein the content of alkaloid 1-deoxynojirimycin in folium Mori is not less than 4.0 mg/g.
Preferably, the mass ratio of the mulberry leaves to the rosemary is 2-8: 1.
the invention also provides a preparation process of the rosemary mulberry leaf tea, which comprises the following steps;
the method comprises the following steps: preparing mulberry leaves and rosemary, and pretreating the mulberry leaves;
step two: spreading herba Rosmarini officinalis and pretreated folium Mori;
step three: primarily processing the mulberry leaves after being spread;
step four: carrying out first enzyme deactivation treatment on the rosemary after being spread;
step five: uniformly mixing the primarily processed mulberry leaves and the rosemary subjected to the enzyme deactivation treatment to obtain a mixed sample, and then carrying out the second enzyme deactivation treatment on the mixed sample to scente the fragrance;
step six: and (3) sequentially cooling, rolling, drying and extracting the mixed sample subjected to the second enzyme deactivating treatment to obtain the rosemary mulberry leaf tea, wherein the water content of the rosemary mulberry leaf tea is less than or equal to 5%.
Preferably, in the first step, the mulberry leaves are mature and insect-free intact mulberry leaves picked by 4-6 leaves below fresh bud leaves, and the rosemary is the current year fresh leaves picked by 4-5 months without insect pests.
Preferably, in the first step, the specific process of pretreatment is to remove the main veins of the picked mulberry leaves.
Preferably, in the second step, the specific process of spreading green comprises: spreading and drying in the air for 1-3 hr with a thickness of 2-3 cm.
Preferably, in the third step, the specific process of the primary processing is as follows: processing the folium Mori into strip with length of 2-3 cm.
Preferably, in the fourth step, the specific process of the first water-removing treatment is as follows: adopting steam for fixation, controlling the steam temperature at 130-150 ℃ for 60-120 s;
in the fifth step, the specific process of the second water-removing treatment is as follows: the steam is adopted for enzyme deactivation, the steam temperature is controlled at 110-120 ℃, and the time is 60-120 s.
Preferably, the specific process of rolling is as follows: and (4) performing light-kneading, heavy-kneading and light-kneading circularly and kneading until a mixed sample is obtained, and discharging the tea juice.
Preferably, in the sixth step, finish processing is further included between rolling and drying, which is to deblock the rolled mulberry leaves and rosemary and to break up the rolled leaf mass; and putting the deblocked mulberry leaves and rosemary into a carding machine for carding, wherein the temperature of the carding machine is controlled to be 80-90 ℃, and the carding time is 15-20 min.
The invention has the beneficial effects that:
(1) according to the rosemary mulberry leaf tea, rosemary is added into mulberry leaf tea, and the rosemary has special pine fragrance, can efficiently remove fishy smell of mulberry leaves, retains the fragrance of the rosemary, has the effects of reducing blood sugar, reducing blood pressure, resisting aging, soothing nerves and preventing early alopecia, meets the psychological requirements of people on consumption, and is more beneficial to market popularization.
(2) The preparation process of the rosemary mulberry leaf tea provided by the invention comprises the steps of deactivating enzymes by using steam, removing most of the grassy smell of the mulberry leaves, adsorbing the special fragrance of rosemary by the mulberry leaves by using a method for scenting the fragrance by using mixed steam for deactivation of enzymes, namely removing the grassy smell of the mulberry tea, and providing a new tea drink which combines two medicinal plants by combining the medicinal values of the two medicinal plants.
Drawings
FIG. 1 shows leaves of the present invention, which are picked up from fresh mulberry leaves to have main veins;
1-folium Mori leaves, 2-main veins.
Detailed Description
It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict. The present invention is further described below in conjunction with examples, which are to be understood as being illustrative only and in no way limiting.
A rosemary mulberry leaf tea comprises the following raw materials: mulberry leaf and rosemary, wherein the content of alkaloid 1-deoxynojirimycin in mulberry leaf is more than or equal to 4.0mg/g, preferably tylosin and Kangyuan mulberry varieties with higher content of alkaloid 1-Deoxynojirimycin (DNJ) are selected.
Preferably, the mass ratio of the mulberry leaves to the rosemary is 2-8: 1, preferably in a mass ratio of 3: 1.
The invention also provides a preparation process of the rosemary mulberry leaf tea, which comprises the following steps;
the method comprises the following steps: preparing mulberry leaves and rosemary, and pretreating the mulberry leaves;
step two: spreading herba Rosmarini officinalis and pretreated folium Mori;
step three: primarily processing the mulberry leaves after being spread;
step four: carrying out first enzyme deactivation treatment on the rosemary after being spread;
step five: uniformly mixing the primarily processed mulberry leaves and the rosemary subjected to the enzyme deactivation treatment to obtain a mixed sample, and then carrying out the second enzyme deactivation treatment on the mixed sample to scente the fragrance;
step six: and (3) sequentially cooling, rolling, drying and extracting the mixed sample subjected to the second enzyme deactivating treatment to obtain the rosemary mulberry leaf tea, wherein the water content of the rosemary mulberry leaf tea is less than or equal to 5%.
Preferably, in the first step, the mulberry leaves are mature and insect-free intact mulberry leaves picked by 4-6 leaves below fresh bud leaves, and the rosemary is the current year fresh leaves picked by 4-5 months without insect pests.
Preferably, in the first step, the specific process of the pretreatment is to remove main veins from picked mulberry leaves so as to avoid influence of the main veins on formation.
Preferably, in the second step, the specific process of spreading green comprises: spreading and drying in the air for 1-3 hr with a thickness of 2-3 cm.
Preferably, in the third step, the specific process of the primary processing is as follows: processing the folium Mori into strip with length of 2-3 cm.
Preferably, in the fourth step, the specific process of the first water-removing treatment is as follows: adopting steam for fixation, controlling the steam temperature at 130-150 ℃ for 60-120 s;
in the fifth step, the specific process of the second water-removing treatment is as follows: the steam is adopted for enzyme deactivation, the steam temperature is controlled at 110-120 ℃, and the time is 60-120 s.
Preferably, the specific process of rolling is as follows: and (4) performing light-kneading, heavy-kneading and light-kneading circularly and kneading until the tea juice is mixed, namely, the tea juice can feel sticky humidity when being held by hands.
Preferably, in the sixth step, finish processing is further included between rolling and drying, which is to deblock the rolled mulberry leaves and rosemary and to break up the rolled leaf mass; and putting the deblocked mulberry leaves and rosemary into a carding machine for carding, wherein the temperature of the carding machine is controlled to be 80-90 ℃, and the carding time is 15-20 min.
According to the invention, the rosemary is added into the mulberry leaf tea, so that the fishy smell of the mulberry leaves can be removed efficiently, the fragrance of the rosemary is retained, and the mulberry leaf tea also has the effects of reducing blood sugar, reducing blood pressure, resisting aging, calming the nerves and preventing early alopecia, meets the psychological requirements of people on consumption, and is more beneficial to market popularization.
The following will explain the technical solution of the present invention in detail.
Example 1
(1) Selecting mulberry leaves: tyloxapol with leaf alkaloid 1-Deoxynojirimycin (DNJ) content of 4.0mg/g is selected.
(2) Picking leaves: picking 4-6 mature and insect-free complete mulberry leaves below fresh bud leaves, and picking the current-year fresh leaves without insect pests in 4 months from rosemary leaves;
(3) removing main veins: the main veins of the picked fresh mulberry leaves are cut off, and are thicker, so that the forming is influenced;
(4) spreading green: placing the mulberry leaves in the step (3) and the rosemary in the step (2) indoors, and airing for 2 hours, wherein the thickness of each mulberry leaf and rosemary is 2-3 cm;
(5) fine cutting: cutting the spread mulberry leaves into strip mulberry leaves with the length of 2-3cm and the length of rosemary leaves of 2-3 cm;
(6) deodorizing mulberry leaves: sending the mulberry leaves obtained in the step (5) into a steam fixation machine for high-temperature fixation, wherein the steam temperature of the steam fixation is controlled at 130 ℃ for 120 s;
(7) scenting fragrance: according to the mass ratio of the mulberry leaves to the rosemary of 2: 1, uniformly mixing the mulberry leaves obtained in the step (6) with the rosemary obtained in the step (4), sending the uniformly mixed sample into a steam fixation machine again for high-temperature fixation, scenting fragrance, controlling the steam temperature of steam fixation at 110 ℃ for 60 s;
(8) rolling: cooling the mixed leaves in the step (7) to normal temperature, kneading for 5min gently, then kneading for 5min gently, and finally kneading for 6min gently, wherein the kneaded leaves have tea juice, and sticky humidity can be sensed when the leaves are held by hands;
(9) deblocking: deblocking the rolled folium Mori and herba Rosmarini officinalis, and deblocking the rolled leaf mass;
(10) strip tidying: putting the deblocked mulberry leaves and rosemary into a carding machine for carding, wherein the temperature of the carding machine is controlled to be 80-90 ℃, the leaf feeding amount is moderate, and the carding time is 15 min;
(11) and (4) drying: drying the mixed leaves after carding in a dryer at 80 deg.C for 120 min;
(12) and (3) fragrance extraction: and (3) feeding the cooled mixed leaves into a fragrance extractor for fragrance extraction at 100 ℃ for 60min to obtain the finished product of rosemary mulberry leaf tea, wherein the water content is 3%.
Example 2
(1) Selecting mulberry leaves: selecting variety Latin with high alkaloid 1-Deoxynojirimycin (DNJ) content, wherein the content of leaf blade (DNJ) is 4.0 mg/g.
(2) Picking leaves: picking 4-6 mature and insect-free complete mulberry leaves below fresh bud leaves, and picking the current-year fresh leaves without insect pests in 4 months from rosemary leaves;
(3) removing main veins: the main veins of the picked fresh mulberry leaves are cut off, and are thicker, so that the forming is influenced;
(4) spreading green: placing the mulberry leaves in the step (3) and the rosemary in the step (2) indoors, and airing for 2 hours, wherein the thickness of each mulberry leaf and rosemary is 2-3 cm;
(5) fine cutting: cutting the spread mulberry leaves into strip mulberry leaves with the length of 2-3cm and the length of rosemary leaves of 2-3 cm;
(6) deodorizing mulberry leaves: sending the mulberry leaves obtained in the step (5) into a steam fixation machine for high-temperature fixation, wherein the steam temperature of the steam fixation is controlled at 140 ℃ for 100 s;
(7) scenting fragrance: according to the mass ratio of the mulberry leaves to the rosemary of 3:1, uniformly mixing the mulberry leaves obtained in the step (6) with the rosemary obtained in the step (4), sending the uniformly mixed sample into a steam fixation machine again for high-temperature fixation, scenting fragrance, controlling the steam temperature of steam fixation at 115 ℃ for 90 s;
(8) rolling: cooling the mixed leaves in the step (7) to normal temperature, then kneading, gently kneading for 6min, then gently kneading for 4min, and finally gently kneading for 6min, wherein the kneaded leaves have tea juice, and sticky humidity can be sensed when the leaves are held by hands;
(9) deblocking: deblocking the rolled folium Mori and herba Rosmarini officinalis, and deblocking the rolled leaf mass;
(10) strip tidying: putting the deblocked mulberry leaves and rosemary into a carding machine for carding, wherein the temperature of the carding machine is controlled to be 80-90 ℃, the leaf feeding amount is moderate, and the carding time is 15-20 min;
(11) and (4) drying: drying the mixed leaves after carding in a dryer at 80 deg.C for 120 min;
(12) and (3) fragrance extraction: and (3) feeding the cooled mixed leaves into a fragrance extractor for fragrance extraction at 100 ℃ for 60min to obtain the finished product of rosemary mulberry leaf tea, wherein the water content is 4%.
Example 3
(1) Selecting mulberry leaves: selecting a variety of tylosin with high alkaloid 1-Deoxynojirimycin (DNJ) content, wherein the content of leaf blades (DNJ) is as high as 4.0 mg/g.
(2) Picking leaves: picking 4-6 mature and insect-free complete mulberry leaves below fresh bud leaves, and picking 5 months old fresh leaves without insect pests;
(3) removing main veins: the main veins of the picked fresh mulberry leaves are cut off, and are thicker, so that the forming is influenced;
(4) spreading green: placing the mulberry leaves in the step (3) and the rosemary in the step (2) indoors, and airing for 2 hours, wherein the thickness of each mulberry leaf and rosemary is 2-3 cm;
(5) fine cutting: cutting the spread mulberry leaves into strip mulberry leaves with the length of 2-3cm and the length of rosemary leaves of 2-3 cm;
(6) deodorizing mulberry leaves: sending the mulberry leaves obtained in the step (5) into a steam fixation machine for high-temperature fixation, wherein the steam temperature of the steam fixation is controlled at 150 ℃ for 80 s;
(7) scenting fragrance: according to the mass ratio of the mulberry leaves to the rosemary of 5: 1, uniformly mixing the mulberry leaves obtained in the step (6) with the rosemary obtained in the step (4), sending the uniformly mixed sample into a steam fixation machine again for high-temperature fixation, scenting fragrance, and controlling the steam temperature of steam fixation at 120 ℃ for 120 s;
(8) rolling: cooling the mixed leaves in the step (7) to normal temperature, then kneading, gently kneading for 5min, gently kneading for 3min, and finally gently kneading for 6min, wherein the kneaded leaves have tea juice, and sticky humidity can be sensed when the leaves are held by hands;
(9) deblocking: deblocking the rolled folium Mori and herba Rosmarini officinalis, and deblocking the rolled leaf mass;
(10) strip tidying: putting the deblocked mulberry leaves and rosemary into a carding machine for carding, wherein the temperature of the carding machine is controlled to be 80-90 ℃, the leaf feeding amount is moderate, and the carding time is 15 min;
(11) and (4) drying: drying the mixed leaves after carding in a dryer at 80 deg.C for 120 min;
(12) and (3) fragrance extraction: and (3) feeding the cooled mixed leaves into a fragrance extractor for fragrance extraction at 100 ℃ for 60min to obtain the finished product of rosemary mulberry leaf tea, wherein the water content is 4%.
Example 4
(1) Selecting mulberry leaves: selecting a variety of tylosin with high alkaloid 1-Deoxynojirimycin (DNJ) content, wherein the content of leaf blades (DNJ) is as high as 4.0 mg/g.
(2) Picking leaves: picking 4-6 mature and insect-free complete mulberry leaves below fresh bud leaves, and picking 5 months old fresh leaves without insect pests;
(3) removing main veins: the main veins of the picked fresh mulberry leaves are cut off, and are thicker, so that the forming is influenced;
(4) spreading green: placing the mulberry leaves in the step (3) and the rosemary in the step (2) indoors, and airing for 2 hours, wherein the thickness of each mulberry leaf and rosemary is 2-3 cm;
(5) fine cutting: cutting the spread mulberry leaves into strip mulberry leaves with the length of 2-3cm and the length of rosemary leaves of 2-3 cm;
(6) deodorizing mulberry leaves: sending the mulberry leaves obtained in the step (5) into a steam fixation machine for high-temperature fixation, wherein the steam temperature of the steam fixation is controlled at 150 ℃ for 60 s;
(7) scenting fragrance: according to the mass ratio of the mulberry leaves to the rosemary of 6: 1, uniformly mixing the mulberry leaves obtained in the step (6) with the rosemary obtained in the step (4), sending the uniformly mixed sample into a steam fixation machine again for high-temperature fixation, scenting fragrance, and controlling the steam temperature of steam fixation at 110 ℃ for 120 s;
(8) rolling: cooling the mixed leaves in the step (7) to normal temperature, then kneading, gently kneading for 6min, gently kneading for 3min, and finally gently kneading for 8min, wherein the kneaded leaves have tea juice, and sticky humidity can be sensed when the leaves are held by hands;
(9) deblocking: deblocking the rolled folium Mori and herba Rosmarini officinalis, and deblocking the rolled leaf mass;
(10) strip tidying: putting the deblocked mulberry leaves and rosemary into a carding machine for carding, wherein the temperature of the carding machine is controlled to be 80-90 ℃, the leaf feeding amount is moderate, and the carding time is 20 min;
(11) and (4) drying: drying the mixed leaves after carding in a dryer at 80 deg.C for 120 min;
(12) and (3) fragrance extraction: and (3) feeding the cooled mixed leaves into a fragrance extractor for fragrance extraction at 100 ℃ for 60min, and making the mixed leaves into finished rosemary mulberry leaf tea with the water content of below 5%.
Example 5
The present example is a variation made on the basis of example 4, specifically, (1) mulberry leaf selection: a variety with higher alkaloid 1-Deoxynojirimycin (DNJ) content is selected to be bush-leaf mulberry, and the leaf blade (DNJ) content of the variety is 4.0 mg/g.
Comparative example 1
(1) Selecting mulberry leaves: selecting variety Latin with high alkaloid 1-Deoxynojirimycin (DNJ) content, wherein the content of leaf blade (DNJ) is 4.0 mg/g.
(2) Picking leaves: picking 4-6 mature and insect-free complete mulberry leaves below fresh bud leaves, and picking 5 months old fresh leaves without insect pests;
(3) removing main veins: the main veins of the picked fresh mulberry leaves are cut off, and are thicker, so that the forming is influenced;
(4) spreading green: placing the mulberry leaves in the step (3) and the rosemary in the step (2) indoors, and airing for 2 hours, wherein the thickness of each mulberry leaf and rosemary is 2-3 cm;
(5) fine cutting: cutting the spread mulberry leaves into strip mulberry leaves with the length of 2-3cm and the length of rosemary leaves of 2-3 cm;
(6) deodorizing mulberry leaves: sending the mulberry leaves obtained in the step (5) into a steam fixation machine for high-temperature fixation, wherein the steam temperature of the steam fixation is controlled at 150 ℃ for 120 s;
(7) deactivating enzyme of rosemary: performing steam de-enzyming on the rosemary in the step (4), and controlling the steam temperature at 110 ℃ for 120 s;
(8) rolling: uniformly mixing the leaves in the step (6) and the step (7) according to the ratio of 3:1, cooling to normal temperature, kneading, slightly kneading for 6min, then slightly kneading for 3min, and finally slightly kneading for 8min, wherein tea juice is generated in the kneaded leaves, and the leaves can feel sticky humidity when being held by hands;
(9) deblocking: deblocking the rolled folium Mori and herba Rosmarini officinalis, and deblocking the rolled leaf mass;
(10) strip tidying: putting the deblocked mulberry leaves and rosemary into a carding machine for carding, wherein the temperature of the carding machine is controlled to be 80-90 ℃, the leaf feeding amount is moderate, and the carding time is 15 min;
(11) and (4) drying: drying the mixed leaves after carding in a dryer at 80 deg.C for 120 min;
(12) and (3) fragrance extraction: and (3) feeding the cooled mixed leaves into a fragrance extractor for fragrance extraction at 100 ℃ for 60min, and making the mixed leaves into finished rosemary mulberry leaf tea with the water content of below 5%.
Employing 7 experts to carry out the implementation examples 1-5 and the comparative example 1, weighing 3g of the prepared rosemary mulberry leaf tea, soaking the rosemary mulberry leaf tea in 150ml of boiled water for 4min to obtain soup, carrying out evaluation on aroma and taste, grading according to the full score of 10, and finally carrying out comparison results shown in the table 1.
TABLE 1 sensory evaluation of Rosemary Mulberry tea for the Processes of the examples
| Item | Fragrance | Taste of the product | Ranking |
| Example 1 | 8.1 | 8 | 4 |
| Example 2 | 9.4 | 8.7 | 2 |
| Example 3 | 8.6 | 8.2 | 3 |
| Example 4 | 9.7 | 9 | 1 |
| Example 5 | 9.7 | 9 | 1 |
| Comparative example 1 | 8 | 4 | 5 |
The final results show that the scores of the examples are all higher than that of the comparative example 1, which shows that the scenting fragrance in the method enables the removal effect of the grassy smell of the mulberry leaves to be better, and particularly, the sensory evaluation of the examples 4 and 5 is high, so that the acceptability of consumers to the mulberry tea is improved.
The above additional technical features can be freely combined and used in superposition by those skilled in the art without conflict.
The above description is only a preferred embodiment of the present invention, and the technical solutions that achieve the objects of the present invention by basically the same means are all within the protection scope of the present invention.
Claims (10)
1. Rosemary mulberry leaf tea is characterized by comprising the following raw materials: folium Mori and herba Rosmarini officinalis, wherein the content of alkaloid 1-deoxynojirimycin in folium Mori is not less than 4.0 mg/g.
2. A rosemary-mulberry leaf tea according to claim 1, wherein the mass ratio of the mulberry leaf to the rosemary is 2-8: 1.
3. a preparation process of rosemary mulberry leaf tea is characterized by comprising the following steps;
the method comprises the following steps: preparing mulberry leaves and rosemary, and pretreating the mulberry leaves;
step two: spreading herba Rosmarini officinalis and pretreated folium Mori;
step three: primarily processing the mulberry leaves after being spread;
step four: carrying out first enzyme deactivation treatment on the rosemary after being spread;
step five: uniformly mixing the primarily processed mulberry leaves and the rosemary subjected to the enzyme deactivation treatment to obtain a mixed sample, and then carrying out the second enzyme deactivation treatment on the mixed sample to scente the fragrance;
step six: and (3) sequentially cooling, rolling, drying and extracting the mixed sample subjected to the second enzyme deactivating treatment to obtain the rosemary mulberry leaf tea, wherein the water content of the rosemary mulberry leaf tea is less than or equal to 5%.
4. A process for preparing rosemary mulberry leaf tea according to claim 3, wherein in the first step, the mulberry leaves are ripe and pest-free intact mulberry leaves which are picked 4-6 slices below fresh bud leaves, and the rosemary is the current year fresh leaves which are picked 4-5 months without pest damage.
5. A process for preparing a rosemary mulberry leaf tea according to claim 3, wherein in the first step, the pretreatment is carried out by removing the main veins from the picked mulberry leaves.
6. A process for preparing rosemary mulberry leaf tea according to claim 3, wherein in the second step, the specific process for tedding comprises the following steps: spreading and drying in the air for 1-3 hr with a thickness of 2-3 cm.
7. A process for preparing rosemary mulberry leaf tea according to claim 3, wherein the specific process of the primary processing in the third step is as follows: processing the folium Mori into strip with length of 2-3 cm.
8. A process for preparing rosemary mulberry leaf tea according to claim 3, wherein in the fourth step, the specific process of the first deactivation of enzymes is as follows: adopting steam for fixation, controlling the steam temperature at 130-150 ℃ for 60-120 s;
in the fifth step, the specific process of the second water-removing treatment is as follows: the steam is adopted for enzyme deactivation, the steam temperature is controlled at 110-120 ℃, and the time is 60-120 s.
9. A process for preparing rosemary mulberry leaf tea according to claim 3, wherein in the sixth step, the rolling process comprises the following specific steps: and (4) performing light-kneading, heavy-kneading and light-kneading circularly and kneading until a mixed sample is obtained, and discharging the tea juice.
10. A process for preparing a rosemary mulberry leaf tea according to claim 3, wherein in the sixth step, a finishing process is further included between rolling and drying, which is to deblock the rolled mass of mulberry leaves and rosemary and to de-disperse the rolled mass of leaves; and putting the deblocked mulberry leaves and rosemary into a carding machine for carding, wherein the temperature of the carding machine is controlled to be 80-90 ℃, and the carding time is 15-20 min.
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