CN112273511A - Mulberry leaf health tea electuary - Google Patents

Abstract

The invention discloses a mulberry leaf health tea granule which is prepared by the following steps in sequence: a. spreading tender leaves of mulberry leaves picked in spring for 5-8 hours; b. de-enzyming by using a drum-type de-enzyming machine; c. rapidly placing the de-enzymed mulberry leaves in an environment with the temperature of-3-1 ℃ for freezing; d. sending the frozen mulberry leaves into a rolling machine, adding small soda water after rolling, stirring and rolling; e. adding citric acid into the twisted mulberry leaves, adjusting the pH value to 4-6, stirring, standing and filtering; f. drying the filtered mulberry leaves at 70-110 ℃; g. putting the dried mulberry leaves into a grinder to be ground into powder; h. pressing the crushed mulberry leaves into small square blocks, and vacuum packaging to obtain a finished product. The mulberry leaf tea prepared by the method is low in cost, good in taste, and capable of protecting health, and is widely suitable for various people to drink.

Description

Mulberry leaf health tea electuary

Technical Field

The invention relates to the technical field of tea, and particularly relates to mulberry leaf health tea granules.

Background

Folium Mori, sweet and bitter in taste, cold in nature, contains a few amino acids such as ecdysterone, pinosylvin, lupulone, and trace amounts of rutin and mulberrin, vitamins, green folic acid, and fumaric acid, and also contains substances required by human body such as copper, zinc, and phytoestrogen; in addition, folium Mori also has effects of moistening lung and cooling blood, can be used for treating dryness-heat impairing lung, hemoptysis, etc., and has tonifying and antiaging effects. Meanwhile, the existing mulberry leaf tea has the defects of sweet and bitter taste, heavy fishy smell and the like, is not widely favored by consumers, and only is used as a medicinal raw material at present, so that the development and utilization values of the mulberry leaf are influenced.

Disclosure of Invention

The invention aims to provide the mulberry leaf health tea electuary which is low in cost, good in taste and has a health care function.

The specific technical scheme of the invention is as follows: a mulberry leaf health tea granule is prepared by the following steps in sequence:

a. spreading tender leaves of mulberry leaves picked in spring for 5-8 hours;

b. performing water removing by using a drum-type water removing machine, wherein the temperature of the drum wall is set to be 300-320 ℃, and the time is set to be 3-4 minutes, and performing steam water removing;

c. rapidly placing the de-enzymed mulberry leaves in an environment with the temperature of-3-1 ℃ for freezing;

d. sending the frozen mulberry leaves into a rolling machine, adding small soda water after rolling, stirring and rolling;

e. adding citric acid into the twisted mulberry leaves, adjusting the pH value to 4-6, stirring, standing and filtering;

f. drying the filtered mulberry leaves at 70-110 ℃;

g. putting the dried mulberry leaves into a grinder to be ground into powder;

h. pressing the crushed mulberry leaves into small square blocks, and vacuum packaging to obtain a finished product.

The invention has the beneficial effects that: the mulberry leaf tea prepared by the method is low in cost, good in taste, and capable of protecting health, and is widely suitable for various people to drink.

Detailed Description

The present invention will be described in further detail with reference to examples.

A mulberry leaf health tea granule is prepared by the following steps in sequence:

a. spreading tender leaves of folium Mori picked in spring for 6 hr;

b. performing water removing by using a drum-type water removing machine, wherein the temperature of the drum wall is set at 300 ℃, and the time is set to 3 minutes, and performing steam water removing;

c. rapidly placing the de-enzymed folium Mori in an environment of-2 deg.C for freezing;

d. sending the frozen mulberry leaves into a rolling machine, adding small soda water after rolling, stirring and rolling;

e. adding citric acid into the rolled folium Mori, adjusting pH to 5, stirring, standing, and filtering;

f. drying the filtered mulberry leaves at 90 ℃ to obtain a finished product.

g. Putting the dried mulberry leaves into a grinder to be ground into powder;

h. pressing the crushed mulberry leaves into small square blocks, and vacuum packaging to obtain a finished product.

Claims (1)

1. A mulberry leaf health tea granule is characterized in that: the preparation method comprises the following steps in sequence:

a. spreading tender leaves of mulberry leaves picked in spring for 5-8 hours;

b. performing water removing by using a drum-type water removing machine, wherein the temperature of the drum wall is set to be 300-320 ℃, and the time is set to be 3-4 minutes, and performing steam water removing;

c. rapidly placing the de-enzymed mulberry leaves in an environment with the temperature of-3-1 ℃ for freezing;

d. sending the frozen mulberry leaves into a rolling machine, adding small soda water after rolling, stirring and rolling;

e. adding citric acid into the twisted mulberry leaves, adjusting the pH value to 4-6, stirring, standing and filtering;

f. drying the filtered mulberry leaves at 70-110 ℃;

g. putting the dried mulberry leaves into a grinder to be ground into powder;

h. pressing the crushed mulberry leaves into small square blocks, and vacuum packaging to obtain a finished product.