CN113768016A - Process for producing mulberry leaf dark tea by anaerobic fermentation - Google Patents
Process for producing mulberry leaf dark tea by anaerobic fermentation Download PDFInfo
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- CN113768016A CN113768016A CN202111242281.8A CN202111242281A CN113768016A CN 113768016 A CN113768016 A CN 113768016A CN 202111242281 A CN202111242281 A CN 202111242281A CN 113768016 A CN113768016 A CN 113768016A
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- 240000000249 Morus alba Species 0.000 title claims abstract description 160
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 160
- 238000000855 fermentation Methods 0.000 title claims abstract description 89
- 238000000034 method Methods 0.000 title claims abstract description 29
- 230000008569 process Effects 0.000 title claims abstract description 23
- 235000019225 fermented tea Nutrition 0.000 title claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 238000004108 freeze drying Methods 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 8
- 238000004898 kneading Methods 0.000 claims abstract description 8
- 238000005507 spraying Methods 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 230000005070 ripening Effects 0.000 claims 2
- 244000269722 Thea sinensis Species 0.000 abstract description 29
- 235000013616 tea Nutrition 0.000 abstract description 19
- 238000007710 freezing Methods 0.000 abstract description 6
- 230000008014 freezing Effects 0.000 abstract description 6
- 238000002360 preparation method Methods 0.000 abstract description 5
- 235000009569 green tea Nutrition 0.000 abstract description 4
- 239000004480 active ingredient Substances 0.000 description 9
- 239000008280 blood Substances 0.000 description 7
- 210000004369 blood Anatomy 0.000 description 7
- 235000006468 Thea sinensis Nutrition 0.000 description 6
- 235000020279 black tea Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000001603 reducing effect Effects 0.000 description 6
- 238000010521 absorption reaction Methods 0.000 description 5
- LXBIFEVIBLOUGU-JGWLITMVSA-N duvoglustat Chemical compound OC[C@H]1NC[C@H](O)[C@@H](O)[C@@H]1O LXBIFEVIBLOUGU-JGWLITMVSA-N 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 229930013930 alkaloid Natural products 0.000 description 4
- 150000003797 alkaloid derivatives Chemical class 0.000 description 4
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 241000282414 Homo sapiens Species 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 2
- LXBIFEVIBLOUGU-UHFFFAOYSA-N Deoxymannojirimycin Natural products OCC1NCC(O)C(O)C1O LXBIFEVIBLOUGU-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 229940077274 Alpha glucosidase inhibitor Drugs 0.000 description 1
- 241000931705 Cicada Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
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- 230000009849 deactivation Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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)
- Tea And Coffee (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a process for producing anaerobic fermentation mulberry leaf dark green tea, which comprises the following steps: step 1: cleaning fresh mulberry leaves, cutting into blocks, and airing water on the surfaces of the mulberry leaves; step 2: spraying a starch solution into the mulberry leaf blocks in the step 1; and step 3: putting the mulberry leaves in the step 2 into a vacuum fermentation bag for vacuum anaerobic fermentation; and 4, step 4: baking and curing the mulberry leaf blocks in the step 3; and 5: repeatedly kneading the mulberry leaf blocks in the step 4; step 6: performing vacuum anaerobic fermentation on the mulberry leaf blocks in the step 5 again; and 7: and (4) drying and freeze-drying the mulberry leaf blocks in the step (6), controlling the water content in the mulberry leaf blocks to be a set value, and bagging and storing the dried and freeze-dried mulberry leaf blocks, so that the problem of poor quality of prepared mulberry leaf tea caused by adoption of freezing and flavoring to remove peculiar smell generated in the processing process in the existing preparation process of fermented mulberry leaf tea is solved.
Description
Technical Field
The invention relates to a process, in particular to a process for producing anaerobic fermentation mulberry leaf dark green 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: the mulberry leaves are rich in 17 amino acids, crude proteins and crude fats required by a human body, are homologous plants of medicine and food confirmed by the national ministry of health, are listed as one of ten health-care foods in the 21 st century by international food health organization, become a green new food source for human beings, are brewed with boiled water, are clear, bright, fragrant, sweet, fresh, mellow and refreshing, and particularly provide a novel beverage for middle-aged and elderly people and people who are not suitable for drinking the tea, so that the novel beverage can obtain a certain health-care effect in the tea drinking process, and has the effects of health preserving, health care and prolonging life when being drunk frequently.
The mulberry leaf tea is generally prepared by selecting high-quality tender mulberry leaves with superior ecological environment and no pollution as raw materials and carrying out processes such as scientific baking and the like, wherein the key point is to remove the bitter taste and the astringent taste of organic acid in the mulberry leaves; the characteristics of sweet taste, fragrance overflow and the like are also important, the mulberry leaves contain alkaloid called 1-Deoxynojirimycin (DNJ), which is an alkaloid only existing in the mulberry leaves and has the content of about 100mg/100g, the alkaloid is an alpha-glycosidase inhibitor, the mulberry leaves contain DNJ, and contain abundant gamma aminobutyric acid and plant pure water, the content of the gamma aminobutyric acid and the plant pure water is 3-4 times of that of green tea, and the mulberry leaves have the effects of losing weight, beautifying and reducing blood sugar.
The modern clinical medical research of diabetes shows that mulberry leaves contain rich amino acids, cellulose, vitamins, mineral substances and various physiological active substances, have various health-care effects of reducing blood sugar, blood pressure, blood fat and delaying senility and have auxiliary treatment effects on patients with diabetes, hypertension and hyperlipidemia, the effects are related to active ingredients contained in the mulberry leaves and are related to the mulberry leaves, the production and processing technology of mulberry leaf tea needs to adopt the procedures of mulberry leaf cleaning, airing, leaf cutting, enzyme deactivation, kneading, deblocking, drying, aroma making and the like, the traditional mulberry leaf tea is processed by a hot processing method, such as high-temperature processing of stir-frying, drying and the like, so that the active ingredients of the mulberry leaves can be lost, the blood sugar reducing effect can not be achieved, and in order to improve the problem, the research and the attempt of modern students of diabetes discover that the freeze-dried mulberry leaf tea processed at low temperature maximally reserves the polysaccharide, the polysaccharide and the amino acid in the mulberry leaves, Flavone and alkaloid DNJ components have obvious blood sugar reducing effect after drinking, a large amount of peculiar smell is easily absorbed in the preparation process of the existing fermented mulberry leaf tea, the peculiar smell generated in the processing process is removed by adopting freezing and flavoring in the existing process, but the quality of the prepared mulberry leaf tea is poor due to the freezing and flavoring.
Disclosure of Invention
The invention aims to solve the technical problem that the quality of prepared mulberry leaf tea is poor due to the fact that peculiar smell generated in the processing process is removed by freezing and flavoring in the existing preparation process of fermented mulberry leaf tea.
The invention is realized by the following technical scheme:
a process for producing anaerobic fermentation mulberry leaf dark tea comprises the following steps:
step 1: cleaning fresh mulberry leaves, cutting into blocks, and airing water on the surfaces of the mulberry leaves;
step 2: spraying a starch solution with the concentration of 0.1-10% into the mulberry leaf blocks in the step 1;
and step 3: putting the mulberry leaves in the step 2 into a vacuum fermentation bag for vacuum anaerobic fermentation, wherein the temperature of the vacuum anaerobic fermentation is 20-30 ℃, and the time of the vacuum anaerobic fermentation is 70-74 hours;
and 4, step 4: baking and curing the mulberry leaf blocks in the step 3 until the water content of the mulberry leaves is 50-80%, wherein the baking and curing temperature is 80-120 ℃;
and 5: repeatedly kneading the mulberry leaf blocks in the step 4 for 30-60 minutes;
step 6: performing vacuum anaerobic fermentation on the mulberry leaf blocks in the step 5 again, wherein the temperature of the vacuum anaerobic fermentation is 20-30 ℃, and the time of the vacuum anaerobic fermentation is 22-26 hours;
and 7: and (4) drying and freeze-drying the mulberry leaf blocks in the step (6), controlling the water content in the mulberry leaf blocks to be a set value, controlling the drying temperature to be 60-80 ℃, and bagging and storing the dried and freeze-dried mulberry leaf blocks.
The working principle of the invention is as follows: in order to solve the technical problems, the prior art is provided with a process for producing anaerobic fermentation mulberry leaf black tea, the fermentation time of mulberry leaves is convenient to reduce by adding starch solution into the mulberry leaves, the absorption of peculiar smell in the fermentation process of the mulberry leaf tea is also avoided, the mulberry leaves are placed into a vacuum fermentation bag for vacuum anaerobic fermentation, the vacuum fermentation bag is convenient to clean and replace after being used, the absorption of a large amount of peculiar smell in the fermentation environment in the fermentation process of the mulberry leaves is avoided, the water content of the mulberry leaves is kept in the baking and curing process, the loss of a large amount of active ingredients in the mulberry leaves is avoided, the blood sugar reducing effect can not be achieved after eating, the fragrance in the mulberry leaves is convenient to activate by repeatedly rubbing, and the process is preferred, this application is through carrying out vacuum anaerobic fermentation once more, be convenient for remain the inside active ingredient of mulberry leaf, still be convenient for fully detach the problem of the blue or green foul smell and the acridity that contain in the mulberry leaf, avoided the mulberry leaf to absorb a large amount of peculiar smell when detaching blue or green foul smell and acridity, the original taste of broken mulberry leaf has been avoided, through drying, the inside water content of freeze-drying secondary control mulberry leaf, the furthest of being convenient for remain the taste and the active ingredient of mulberry leaf, through the technology of the anaerobic fermentation mulberry leaf black tea production who sets up, adopt freezing in having solved current fermented mulberry leaf tea preparation process, the peculiar smell that produces in the processing procedure is detached to perfuming, lead to preparing the relatively poor problem of mulberry leaf tea quality.
Further, the concentration of the starch solution in step 2 is 5%.
Further, the vacuum anaerobic fermentation temperature in the steps 3 and 6 is 25 ℃, the vacuum anaerobic fermentation time in the step 3 is 72 hours, and the vacuum anaerobic fermentation time in the step 6 is 24 hours.
Further, in the step 4, the mulberry leaves are baked and cured until the water content of the mulberry leaves is 60-70%, and the baking and curing temperature is 100 ℃.
Compared with the prior art, the invention has the following advantages and beneficial effects:
1. according to the production process of the anaerobic fermentation mulberry leaf black tea, the starch solution is added into the mulberry leaves, so that the fermentation time of the mulberry leaves is reduced conveniently, and the absorption of peculiar smell in the fermentation process of the mulberry leaf tea is avoided;
2. according to the production process of the anaerobic fermentation mulberry leaf dark green tea, the mulberry leaves are placed into the vacuum fermentation bag for vacuum anaerobic fermentation, the vacuum fermentation bag is convenient to clean and replace after being used, and a large amount of peculiar smell in the fermentation environment is prevented from being absorbed in the process of fermenting the mulberry leaves;
3. according to the production process of the anaerobic fermentation mulberry leaf black tea, vacuum anaerobic fermentation is carried out twice, so that active ingredients in the mulberry leaves can be conveniently reserved, and the problems of green odor and bitter taste in the mulberry leaves can be conveniently and fully removed.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to examples, and the exemplary embodiments and descriptions thereof are only used for explaining the present invention and are not used as limitations of the present invention.
Example 1
The invention relates to a process for producing anaerobic fermentation mulberry leaf dark tea, which comprises the following steps: step 1: cleaning fresh mulberry leaves, cutting into blocks, and airing water on the surfaces of the mulberry leaves; step 2: spraying a starch solution with the concentration of 0.1-10% into the mulberry leaf blocks in the step 1; and step 3: putting the mulberry leaves in the step 2 into a vacuum fermentation bag for vacuum anaerobic fermentation, wherein the temperature of the vacuum anaerobic fermentation is 20-30 ℃, and the time of the vacuum anaerobic fermentation is 70-74 hours; and 4, step 4: baking and curing the mulberry leaf blocks in the step 3 until the water content of the mulberry leaves is 50-80%, wherein the baking and curing temperature is 80-120 ℃; and 5: repeatedly kneading the mulberry leaf blocks in the step 4 for 30-60 minutes; step 6: performing vacuum anaerobic fermentation on the mulberry leaf blocks in the step 5 again, wherein the temperature of the vacuum anaerobic fermentation is 20-30 ℃, and the time of the vacuum anaerobic fermentation is 22-26 hours; and 7: and (4) drying and freeze-drying the mulberry leaf blocks in the step (6), controlling the water content in the mulberry leaf blocks to be a set value, controlling the drying temperature to be 60-80 ℃, and bagging and storing the dried and freeze-dried mulberry leaf blocks.
The specific implementation manner of this embodiment is: in order to solve the technical problems, the prior art is provided with a process for producing anaerobic fermentation mulberry leaf black tea, the fermentation time of mulberry leaves is convenient to reduce by adding starch solution into the mulberry leaves, the absorption of peculiar smell in the fermentation process of the mulberry leaf tea is also avoided, the mulberry leaves are placed into a vacuum fermentation bag for vacuum anaerobic fermentation, the vacuum fermentation bag is convenient to clean and replace after being used, the absorption of a large amount of peculiar smell in the fermentation environment in the fermentation process of the mulberry leaves is avoided, the water content of the mulberry leaves is kept in the baking and curing process, the loss of a large amount of active ingredients in the mulberry leaves is avoided, the blood sugar reducing effect can not be achieved after eating, the fragrance in the mulberry leaves is convenient to activate by repeatedly rubbing, and the process is preferred, this application is through carrying out vacuum anaerobic fermentation once more, be convenient for remain the inside active ingredient of mulberry leaf, still be convenient for fully detach the problem of the blue or green foul smell and the acridity that contain in the mulberry leaf, avoided the mulberry leaf to absorb a large amount of peculiar smell when detaching blue or green foul smell and acridity, the original taste of broken mulberry leaf has been avoided, through drying, the inside water content of freeze-drying secondary control mulberry leaf, the furthest of being convenient for remain the taste and the active ingredient of mulberry leaf, through the technology of the anaerobic fermentation mulberry leaf black tea production who sets up, adopt freezing in having solved current fermented mulberry leaf tea preparation process, the peculiar smell that produces in the processing procedure is detached to perfuming, lead to preparing the relatively poor problem of mulberry leaf tea quality.
Example 2
Based on embodiment 1, the specific implementation manner of this embodiment is as follows: the method comprises the following steps: step 1: cleaning fresh mulberry leaves, cutting into blocks, and airing water on the surfaces of the mulberry leaves; step 2: spraying a starch solution with the concentration of 0.1 percent into the mulberry leaf blocks in the step 1; and step 3: putting the mulberry leaves in the step 2 into a vacuum fermentation bag for vacuum anaerobic fermentation, wherein the temperature of the vacuum anaerobic fermentation is 20 ℃, and the time of the vacuum anaerobic fermentation is 70 hours; and 4, step 4: baking and curing the mulberry leaf blocks in the step 3 until the water content of the mulberry leaves is 50%, wherein the baking and curing temperature is 80 ℃; and 5: repeatedly kneading the mulberry leaf blocks in the step 4 for 30 minutes; step 6: performing vacuum anaerobic fermentation on the mulberry leaf blocks in the step 5 again, wherein the temperature of the vacuum anaerobic fermentation is 20 ℃, and the time of the vacuum anaerobic fermentation is 22 hours; and 7: and (4) drying and freeze-drying the mulberry leaf blocks in the step (6), controlling the water content in the mulberry leaf blocks to be a set value, controlling the drying temperature to be 60 ℃, and bagging and storing the dried and freeze-dried mulberry leaf blocks.
Example 3
Based on the above embodiment, the specific implementation manner of this embodiment is as follows: the method comprises the following steps: step 1: cleaning fresh mulberry leaves, cutting into blocks, and airing water on the surfaces of the mulberry leaves; step 2: spraying a starch solution with the concentration of 5% into the mulberry leaf blocks in the step 1; and step 3: putting the mulberry leaves in the step 2 into a vacuum fermentation bag for vacuum anaerobic fermentation, wherein the temperature of the vacuum anaerobic fermentation is 25 ℃, and the time of the vacuum anaerobic fermentation is 72 hours; and 4, step 4: baking and curing the mulberry leaf blocks in the step 3 until the water content of the mulberry leaves is 60-70%, wherein the baking and curing temperature is 100 ℃; and 5: repeatedly kneading the mulberry leaf blocks in the step 4 for 45 minutes; step 6: performing vacuum anaerobic fermentation on the mulberry leaf blocks in the step 5 again, wherein the temperature of the vacuum anaerobic fermentation is 25 ℃, and the time of the vacuum anaerobic fermentation is 24 hours; and 7: and (4) drying and freeze-drying the mulberry leaf blocks in the step (6), controlling the water content in the mulberry leaf blocks to be a set value, controlling the drying temperature to be 70 ℃, and bagging and storing the dried and freeze-dried mulberry leaf blocks.
Example 4
Based on the above embodiment, the specific implementation manner of this embodiment is as follows: the method comprises the following steps: step 1: cleaning fresh mulberry leaves, cutting into blocks, and airing water on the surfaces of the mulberry leaves; step 2: spraying a starch solution with the concentration of 10% into the mulberry leaf blocks in the step 1; and step 3: putting the mulberry leaves in the step 2 into a vacuum fermentation bag for vacuum anaerobic fermentation, wherein the temperature of the vacuum anaerobic fermentation is 30 ℃, and the time of the vacuum anaerobic fermentation is 74 hours; and 4, step 4: baking and curing the mulberry leaf blocks in the step 3 until the water content of the mulberry leaves is 80%, wherein the baking and curing temperature is 120 ℃; and 5: repeatedly kneading the mulberry leaf blocks in the step 4 for 60 minutes; step 6: performing vacuum anaerobic fermentation on the mulberry leaf blocks in the step 5 again, wherein the temperature of the vacuum anaerobic fermentation is 30 ℃, and the time of the vacuum anaerobic fermentation is 26 hours; and 7: and (4) drying and freeze-drying the mulberry leaf blocks in the step (6), controlling the water content in the mulberry leaf blocks to be a set value, controlling the drying temperature to be 80 ℃, and bagging and storing the dried and freeze-dried mulberry leaf blocks.
The above-mentioned embodiments are intended to illustrate the objects, technical solutions and advantages of the present invention in further detail, and it should be understood that the above-mentioned embodiments are merely exemplary embodiments of the present invention, and are not intended to limit the scope of the present invention, and any modifications, equivalent substitutions, improvements and the like made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (4)
1. A production process of anaerobic fermentation mulberry leaf dark tea is characterized by comprising the following steps:
step 1: cleaning fresh mulberry leaves, cutting into blocks, and airing water on the surfaces of the mulberry leaves;
step 2: spraying a starch solution with the concentration of 0.1-10% into the mulberry leaf blocks in the step 1;
and step 3: putting the mulberry leaves in the step 2 into a vacuum fermentation bag for vacuum anaerobic fermentation, wherein the temperature of the vacuum anaerobic fermentation is 20-30 ℃, and the time of the vacuum anaerobic fermentation is 70-74 hours;
and 4, step 4: baking and curing the mulberry leaf blocks in the step 3 until the water content of the mulberry leaves is 50-80%, wherein the baking and curing temperature is 80-120 ℃;
and 5: repeatedly kneading the mulberry leaf blocks in the step 4 for 30-60 minutes;
step 6: performing vacuum anaerobic fermentation on the mulberry leaf blocks in the step 5 again, wherein the temperature of the vacuum anaerobic fermentation is 20-30 ℃, and the time of the vacuum anaerobic fermentation is 22-26 hours;
and 7: and (4) drying and freeze-drying the mulberry leaf blocks in the step (6), controlling the water content in the mulberry leaf blocks to be a set value, controlling the drying temperature to be 60-80 ℃, and bagging and storing the dried and freeze-dried mulberry leaf blocks.
2. The process for producing the anaerobic fermentation mulberry leaf dark tea as claimed in claim 1, wherein the concentration of the starch solution in the step 2 is 5%.
3. The process for producing the anaerobic fermented mulberry leaf dark tea as claimed in claim 1, wherein the vacuum anaerobic fermentation temperature in the steps 3 and 6 is 25 ℃, the vacuum anaerobic fermentation time in the step 3 is 72 hours, and the vacuum anaerobic fermentation time in the step 6 is 24 hours.
4. The process for producing the anaerobic fermented mulberry leaf dark tea as claimed in claim 1, wherein the baking and ripening in the step 4 is carried out until the moisture content of the mulberry leaves is 60-70%, and the baking and ripening temperature is 100 ℃.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585383A (en) * | 2015-02-05 | 2015-05-06 | 中南林业科技大学 | Method for producing golden flower dark tea by employing rapid fermentation of raw dark tea brick |
| JP2016220663A (en) * | 2015-05-28 | 2016-12-28 | 順一 柳原 | Method for producing mulberry fermented tea obtained by hybriding mulberry component into pong component |
| CN107455501A (en) * | 2017-09-19 | 2017-12-12 | 贵州阳春白雪茶业有限公司 | Tea fermentation technology |
| CN108850324A (en) * | 2017-05-08 | 2018-11-23 | 湖南九春农业科技发展有限公司 | A kind of manufacture craft of mulberry leaf dark green tea |
| CN111227080A (en) * | 2020-03-10 | 2020-06-05 | 山西瑞芝生物科技有限公司 | Agaricus blazei murill fermented mulberry leaf tea and production method thereof |
| CN111418685A (en) * | 2020-05-27 | 2020-07-17 | 倪国帮 | Process for producing mulberry leaf tea through anaerobic fermentation |
-
2021
- 2021-10-25 CN CN202111242281.8A patent/CN113768016A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585383A (en) * | 2015-02-05 | 2015-05-06 | 中南林业科技大学 | Method for producing golden flower dark tea by employing rapid fermentation of raw dark tea brick |
| JP2016220663A (en) * | 2015-05-28 | 2016-12-28 | 順一 柳原 | Method for producing mulberry fermented tea obtained by hybriding mulberry component into pong component |
| CN108850324A (en) * | 2017-05-08 | 2018-11-23 | 湖南九春农业科技发展有限公司 | A kind of manufacture craft of mulberry leaf dark green tea |
| CN107455501A (en) * | 2017-09-19 | 2017-12-12 | 贵州阳春白雪茶业有限公司 | Tea fermentation technology |
| CN111227080A (en) * | 2020-03-10 | 2020-06-05 | 山西瑞芝生物科技有限公司 | Agaricus blazei murill fermented mulberry leaf tea and production method thereof |
| CN111418685A (en) * | 2020-05-27 | 2020-07-17 | 倪国帮 | Process for producing mulberry leaf tea through anaerobic fermentation |
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Application publication date: 20211210 |