CN113598254A - Efficient processing technology of mulberry leaf tea - Google Patents
Efficient processing technology of mulberry leaf tea Download PDFInfo
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- CN113598254A CN113598254A CN202110826889.9A CN202110826889A CN113598254A CN 113598254 A CN113598254 A CN 113598254A CN 202110826889 A CN202110826889 A CN 202110826889A CN 113598254 A CN113598254 A CN 113598254A
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- Prior art keywords
- leaf tea
- mulberry leaf
- drying
- mulberry
- green
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- 240000000249 Morus alba Species 0.000 title claims abstract description 68
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 68
- 238000005516 engineering process Methods 0.000 title claims abstract description 12
- 244000269722 Thea sinensis Species 0.000 title claims abstract 16
- 238000001035 drying Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000003892 spreading Methods 0.000 claims abstract description 14
- 239000003205 fragrance Substances 0.000 claims abstract description 12
- 238000005096 rolling process Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000007493 shaping process Methods 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 208000005156 Dehydration Diseases 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000011888 foil Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000009965 odorless effect Effects 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 230000035699 permeability Effects 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 238000000465 moulding Methods 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 34
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 241001330002 Bambuseae Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000004377 improving vision Effects 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
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)
Abstract
The invention relates to the technical field of mulberry leaf tea processing, in particular to a high-efficiency processing technology of mulberry leaf tea, which specifically comprises the following steps: (1) picking; (2) spreading for green; (3) de-enzyming; (4) cooling; (5) dehydrating; (6) rolling; (7) molding; (8) drying; (9) fragrance is extracted; (10) packaging; (11) and (4) storing. The invention has the beneficial effects that: the mulberry leaf tea processed by the method is granular, green and bright in color and luster, tender and bright in liquor color, lasting in fragrance, fresh, mellow and refreshing in taste, and tender, green and soft in leaf bottom, the produced mulberry leaf tea is deactivated by boiling water and washed for many times, the purpose of cleaning the whole process is really realized, the quality of the mulberry leaf tea can be greatly improved, the color, the fragrance, the taste and the shape of the mulberry leaf tea are greatly improved, and the cleanness and maximization of the mulberry leaf tea are really realized.
Description
Technical Field
The invention relates to the technical field of mulberry leaf tea processing, in particular to a high-efficiency processing technology of mulberry leaf tea.
Background
Modern people have fast pace of life, higher working pressure and irregular diet, and more people have symptoms of hypertension, hyperglycemia, diabetes and the like. The mulberry leaf tea is brewed and drunk, so that people are refreshing and tasty, and the effects of degrading blood fat and cholesterol, clearing heat and removing toxicity, clearing liver and improving vision, resisting virus, resisting tumor and the like can be achieved after long-term drinking.
The mulberry leaf tea processed by the traditional processing technology has general quality, especially the dried mulberry leaf tea has dark and dull appearance and color and poor taste, and the cleanliness of the mulberry leaf tea processed by the traditional equipment is far from reaching the standard.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provide an efficient processing technology of mulberry leaf tea, which can solve the problems in the existing processing technology of mulberry leaf tea.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a high-efficiency processing technology of mulberry leaf tea specifically comprises the following steps: (1) picking: picking young mulberry leaves, and placing the young mulberry leaves in a bamboo appliance with good air permeability;
(2) spreading green: spreading and drying picked mulberry leaves on a spreading and green-keeping frame, spreading and drying for 2-3 h at the temperature of 20-28 ℃, wherein the thickness of the spread and green-keeping frame is 3-5 cm;
(3) de-enzyming: deactivating enzyme of the picked folium Mori with boiling water;
(4) and (3) cooling: rapidly cooling and cleaning the de-enzymed mulberry leaves with cold water in time;
(5) and (3) dehydrating: after the steam de-enzyming process, a dehydrator is adopted for dehydration treatment, the rotating speed is 800-1000 r/min, and the time is 8-10 min;
(6) rolling: properly rolling the moistened mulberry leaves for 8-10 min by using a rolling machine, then making the mulberry leaves into a mass by hands, and loosening the mass to be proper; (7) shaping: placing the twisted mulberry leaves into a double-pot bent-hair roasting machine for shaping, and roasting through first, second and third roasting until uniform mulberry leaf tea blank particles are formed;
(8) and (3) drying: drying the prepared mulberry leaf tea blank by using a dryer, wherein the drying temperature is controlled to be 70-90 ℃, the drying time is 90-120 min, and the water content is 5-7%;
(9) and (3) fragrance extraction: after the middle-term drying of the mulberry leaf tea is finished, heating properly to improve the tea fragrance, and putting the dried mulberry leaf tea at a temperature of between 110 and 130 ℃ for 25 to 40 min;
(10) packaging: packaging the cooled mulberry leaf tea by using an aluminum foil bag for storage;
(11) and (3) storage: the product is stored in a clean, dry, cool and odorless special warehouse, and no odor pollution is caused around the warehouse.
Further, the water removing in the step (3) is carried out at the temperature of 220-320 ℃ for 1-1.5 min.
The invention has the beneficial effects that: folium Mori tea has effects of resisting blood coagulation, reducing blood lipid, lowering blood pressure, reducing cholesterol, resisting thrombosis and resisting atherosclerosis, the mulberry leaf tea processed by the method is granular, green and moist in color and luster, bright and light in soup color, fragrant and lasting in fragrance, fresh and mellow and refreshing in taste, and tender and soft in leaf bottom, and the produced mulberry leaf tea is subjected to green removing and multiple cleaning by boiling water, so that the whole cleaning purpose is really realized, the quality of the mulberry leaf tea can be greatly improved, the color, fragrance, taste and shape of the mulberry leaf tea are greatly improved, and the cleanness and maximization of the mulberry leaf tea are really realized.
Detailed Description
The invention is illustrated below by means of specific examples, without being restricted thereto.
A high-efficiency processing technology of mulberry leaf tea specifically comprises the following steps: (1) picking: picking young mulberry leaves, and placing the young mulberry leaves in a bamboo appliance with good air permeability;
(2) spreading green: spreading and drying picked mulberry leaves on a spreading and green-keeping frame, spreading and drying for 2-3 h at the temperature of 20-28 ℃, wherein the thickness of the spread and green-keeping frame is 3-5 cm;
(3) de-enzyming: deactivating enzymes of the picked mulberry leaves by using boiling water at the temperature of 220-320 ℃ for 1-1.5 min;
(4) and (3) cooling: rapidly cooling and cleaning the de-enzymed mulberry leaves with cold water in time;
(5) and (3) dehydrating: after the steam de-enzyming process, a dehydrator is adopted for dehydration treatment, the rotating speed is 800-1000 r/min, and the time is 8-10 min;
(6) rolling: properly rolling the moistened mulberry leaves for 8-10 min by using a rolling machine, then making the mulberry leaves into a mass by hands, and loosening the mass to be proper; (7) shaping: placing the twisted mulberry leaves into a double-pot bent-hair roasting machine for shaping, and roasting through first, second and third roasting until uniform mulberry leaf tea blank particles are formed;
(8) and (3) drying: drying the prepared mulberry leaf tea blank by using a dryer, wherein the drying temperature is controlled to be 70-90 ℃, the drying time is 90-120 min, and the water content is 5-7%;
(9) and (3) fragrance extraction: after the middle-term drying of the mulberry leaf tea is finished, heating properly to improve the tea fragrance, and putting the dried mulberry leaf tea at a temperature of between 110 and 130 ℃ for 25 to 40 min;
(10) packaging: packaging the cooled mulberry leaf tea by using an aluminum foil bag for storage;
(11) and (3) storage: the product is stored in a clean, dry, cool and odorless special warehouse, and no odor pollution is caused around the warehouse.
Step one, spreading green; step two, water-removing treatment; step three, dehydrating; step four, rolling, step five, shaping and step six, drying; compared with the traditional mulberry leaf tea production process, the method has the advantages that boiling water is adopted for fixation in the fixation process, and boiling water fixation equipment is arranged and equipped, so that when the mulberry leaf tea is subjected to fixation treatment, the color and the content of the mulberry leaf tea can be maximally reserved, and the internal quality of the mulberry leaf tea is improved; secondly, the cleaning maximization can be realized. Compared with the traditional processing technology, the newly prepared mulberry leaves can obviously improve the color, the fragrance, the taste and the shape of tea and can also achieve the maximum cleanness.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (2)
1. The efficient processing technology of the mulberry leaf tea is characterized by comprising the following steps: (1) picking: picking young mulberry leaves, and placing the young mulberry leaves in a bamboo appliance with good air permeability;
(2) spreading green: spreading and drying picked mulberry leaves on a spreading and green-keeping frame, spreading and drying for 2-3 h at the temperature of 20-28 ℃, wherein the thickness of the spread and green-keeping frame is 3-5 cm;
(3) de-enzyming: deactivating enzyme of the picked folium Mori with boiling water;
(4) and (3) cooling: rapidly cooling and cleaning the de-enzymed mulberry leaves with cold water in time;
(5) and (3) dehydrating: after the steam de-enzyming process, a dehydrator is adopted for dehydration treatment, the rotating speed is 800-1000 r/min, and the time is 8-10 min;
(6) rolling: properly rolling the moistened mulberry leaves for 8-10 min by using a rolling machine, then making the mulberry leaves into a mass by hands, and loosening the mass to be proper;
(7) shaping: placing the twisted mulberry leaves into a double-pot bent-hair roasting machine for shaping, and roasting through first, second and third roasting until uniform mulberry leaf tea blank particles are formed;
(8) and (3) drying: drying the prepared mulberry leaf tea blank by using a dryer, wherein the drying temperature is controlled to be 70-90 ℃, the drying time is 90-120 min, and the water content is 5-7%;
(9) and (3) fragrance extraction: after the middle-term drying of the mulberry leaf tea is finished, heating properly to improve the tea fragrance, and putting the dried mulberry leaf tea at a temperature of between 110 and 130 ℃ for 25 to 40 min;
(10) packaging: packaging the cooled mulberry leaf tea by using an aluminum foil bag for storage;
(11) and (3) storage: the product is stored in a clean, dry, cool and odorless special warehouse, and no odor pollution is caused around the warehouse.
2. The high-efficiency processing technology of mulberry leaf tea as claimed in claim 1, which is characterized in that: the water removing in the step (3) is carried out at the temperature of 220-320 ℃ for 1-1.5 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110826889.9A CN113598254A (en) | 2021-07-21 | 2021-07-21 | Efficient processing technology of mulberry leaf tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110826889.9A CN113598254A (en) | 2021-07-21 | 2021-07-21 | Efficient processing technology of mulberry leaf tea |
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| Publication Number | Publication Date |
|---|---|
| CN113598254A true CN113598254A (en) | 2021-11-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110826889.9A Pending CN113598254A (en) | 2021-07-21 | 2021-07-21 | Efficient processing technology of mulberry leaf tea |
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| Country | Link |
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| CN (1) | CN113598254A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454474A (en) * | 2015-06-16 | 2016-04-06 | 石爱军 | Processing and production method of mulberry-leave tea |
| CN105767372A (en) * | 2016-04-11 | 2016-07-20 | 李大兴 | Mulberry leaf tea and making technology |
| CN105961726A (en) * | 2016-06-14 | 2016-09-28 | 江苏茗苑茶叶科技开发有限公司 | Specially-prepared mulberry leaf tea and preparation technology and application thereof |
| CN106922855A (en) * | 2015-12-29 | 2017-07-07 | 贵州百鸟河茶业有限公司 | A kind of manufacture craft of emerald green tea |
| CN107348076A (en) * | 2017-09-09 | 2017-11-17 | 曲靖瑞魅化妆品生产有限公司 | A kind of manufacture craft of mulberry leaf health-care tea |
| CN111248321A (en) * | 2020-03-03 | 2020-06-09 | 乐至县华盛苗木有限责任公司 | Preparation method of mulberry bud tea |
| CN111887323A (en) * | 2020-07-14 | 2020-11-06 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Rosemary mulberry leaf tea and preparation process thereof |
-
2021
- 2021-07-21 CN CN202110826889.9A patent/CN113598254A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454474A (en) * | 2015-06-16 | 2016-04-06 | 石爱军 | Processing and production method of mulberry-leave tea |
| CN106922855A (en) * | 2015-12-29 | 2017-07-07 | 贵州百鸟河茶业有限公司 | A kind of manufacture craft of emerald green tea |
| CN105767372A (en) * | 2016-04-11 | 2016-07-20 | 李大兴 | Mulberry leaf tea and making technology |
| CN105961726A (en) * | 2016-06-14 | 2016-09-28 | 江苏茗苑茶叶科技开发有限公司 | Specially-prepared mulberry leaf tea and preparation technology and application thereof |
| CN107348076A (en) * | 2017-09-09 | 2017-11-17 | 曲靖瑞魅化妆品生产有限公司 | A kind of manufacture craft of mulberry leaf health-care tea |
| CN111248321A (en) * | 2020-03-03 | 2020-06-09 | 乐至县华盛苗木有限责任公司 | Preparation method of mulberry bud tea |
| CN111887323A (en) * | 2020-07-14 | 2020-11-06 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Rosemary mulberry leaf tea and preparation process thereof |
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