CN114009549A - Mulberry leaf composite tea and preparation method thereof - Google Patents
Mulberry leaf composite tea and preparation method thereof Download PDFInfo
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- CN114009549A CN114009549A CN202111235283.4A CN202111235283A CN114009549A CN 114009549 A CN114009549 A CN 114009549A CN 202111235283 A CN202111235283 A CN 202111235283A CN 114009549 A CN114009549 A CN 114009549A
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention discloses a mulberry leaf composite tea and a preparation method thereof, wherein the mulberry leaf composite tea comprises the following raw materials in parts by weight: 80-100 parts of mulberry leaves, 1-5 parts of astragalus membranaceus, 1-5 parts of radix angelicae, 1-5 parts of poria cocos, 1-5 parts of liquorice and 15-20 parts of loquat honey, the active substances of the mulberry leaf composite tea are high in leaching rate and good in functionality, and the mulberry leaf composite tea is prepared from multiple raw materials, so that the cold and cool properties of the mulberry leaves and the burden on the spleen and stomach are avoided, and the acceptance degree of consumers is high.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to mulberry leaf composite tea and a preparation method thereof.
Background
Mulberry leaves are natural plant resources with homology of medicine and food, and are listed as one of the ten health-care foods in the 21 st century by the international food health organization. The mulberry leaves are rich in functional components such as various vitamins, minerals, amino acids, flavonoids, polysaccharides and 1-deoxynojirimycin (1-DNJ), and have various health-care effects of reducing blood sugar, blood pressure and blood fat, delaying senility and the like.
At present, food and health care products developed by taking mulberry leaves as raw materials are continuously entering the consumer market, and especially mulberry leaf tea is gradually favored by consumers. Tea is a traditional beverage in China and is the first of three major beverages in the world. At present, with the enhancement of health consciousness of people, tea drinking is from common drinks to health requirements. The mulberry tea is a substitute tea, the blood sugar reducing effect is a characteristic advantage and core competitiveness, while the mulberry tea production in China still refers to the production method of common tea and lacks a special production process, the mulberry tea prepared by the traditional mulberry tea process has the problems of low leaching rate of active substances, poor functionality and the like, and excessive burden is caused to the spleen and the stomach due to cold and cool properties of the mulberry leaves and excessive drinking of the mulberry leaves, and particularly, people with cold physique are not suitable for drinking too much, so that the acceptance degree of consumers and the industrial development are restricted.
Disclosure of Invention
In view of the above, the application provides the mulberry leaf composite tea and the preparation method thereof, the active substance of the mulberry leaf composite tea is high in leaching rate and good in functionality, the mulberry leaf composite tea is prepared from multiple raw materials, the burden on the spleen and the stomach due to cold and cool properties of the mulberry leaf is avoided, and the acceptance degree of consumers is high.
In order to solve the technical problems, the technical scheme provided by the application is the mulberry leaf composite tea which comprises the following raw materials in parts by weight: 80-100 parts of mulberry leaf, 1-5 parts of astragalus root, 1-5 parts of angelica dahurica, 1-5 parts of poria cocos, 1-5 parts of liquorice and 15-20 parts of loquat honey.
Preferably, the mulberry leaf composite tea raw materials comprise 80-100 parts of mulberry leaves, 1-5 parts of astragalus membranaceus, 1-5 parts of radix angelicae, 1-5 parts of poria cocos, 1-5 parts of liquorice and 15-20 parts of loquat honey.
Preferably, the mulberry leaf composite tea comprises the following raw materials: 90 parts of mulberry leaf, 2 parts of astragalus, 2 parts of angelica dahurica, 2 parts of tuckahoe, 2 parts of liquorice and 18 parts of loquat honey.
Preferably, the mulberry leaf composite tea raw materials comprise 90 parts of mulberry leaves, 2 parts of astragalus membranaceus, 2 parts of radix angelicae, 2 parts of poria cocos, 2 parts of liquorice and 18 parts of loquat honey.
Preferably, the mulberry leaves are frost mulberry leaves. The frost mulberry leaves are mulberry leaves in late autumn and winter after frost, and have higher content of effective substances.
Preferably, the mulberry leaf composite tea raw materials comprise, by weight, 80-100 parts of mulberry leaves, 1-5 parts of astragalus membranaceus, 1-5 parts of radix angelicae, 1-5 parts of poria cocos, 1-5 parts of liquorice and 15-20 parts of loquat honey.
Preferably, the mulberry leaf composite tea is a frosted mulberry leaf and mulberry leaf composite tea.
The invention also provides a preparation method of the mulberry leaf composite tea, which comprises the following steps:
mixing radix astragali, radix Angelicae Dahuricae, Poria, and Glycyrrhrizae radix with water, decocting, and filtering to obtain solution A; the weight ratio of the total weight of the astragalus, the angelica dahurica, the tuckahoe and the liquorice to the water is 1: 10-20 parts of;
mixing and dissolving loquat honey and water to obtain a solution B; the weight ratio of the loquat honey to the water is 1: 2-4; mixing folium Mori tea, solution A and solution B, moistening, parching, shaping, deblocking, spreading for cooling, and extracting fragrance; the mulberry leaf tea is prepared from the mulberry leaves;
the mulberry leaf composite tea comprises the following raw materials in parts by weight: 80-100 parts of mulberry leaf, 1-5 parts of astragalus root, 1-5 parts of angelica dahurica, 1-5 parts of poria cocos, 1-5 parts of liquorice and 15-20 parts of loquat honey.
Preferably, the mulberry leaf tea is prepared from the mulberry leaves through leaf cutting, primary withering, primary de-enzyming, rolling, secondary de-enzyming, fermentation, secondary withering and drying.
Preferably, the preparation method specifically comprises:
1) the mulberry leaves are subjected to leaf cutting, primary withering, water removing, rolling, water removing, fermentation, secondary withering and drying to obtain the dried mulberry leaves; the dried mulberry leaves are the mulberry leaf tea;
2) mixing the astragalus, the angelica dahurica, the tuckahoe and the liquorice with water, decocting and filtering to obtain a solution A; the weight ratio of the total weight of the astragalus, the angelica dahurica, the tuckahoe and the liquorice to the water is 1: 10-20 parts of;
3) mixing and dissolving the loquat honey and water to obtain a solution B; the weight ratio of the loquat honey to the water is 1: 2-4;
4) mixing the dried mulberry leaves, the solution A and the solution B, moistening, frying, shaping, deblocking, spreading for cooling, and extracting fragrance.
Preferably, the leaves are cut into 1.5 x 3.5cm strips.
Preferably, the primary withering process specifically includes: spreading and cooling until the mulberry leaves lose 30-40 wt% of water.
Preferably, the primary withering process specifically includes: spreading for cooling for 4-5 hr.
Preferably, the primary withering and the secondary withering processes specifically include: placing on bamboo woven frame, and spreading in natural ventilation place for cooling.
Preferably, the one-time de-enzyming process specifically comprises the following steps: deactivating enzyme until the mulberry leaves lose 50-60 wt% of water.
Preferably, the one-time de-enzyming process specifically comprises the following steps: de-enzyming for 5-8 min at 110-120 deg.c.
Preferably, the secondary de-enzyming process specifically comprises the following steps: deactivating enzyme until the mulberry leaves lose water by 78-82 wt%.
Preferably, the secondary de-enzyming process specifically comprises the following steps: deactivating enzyme until the mulberry leaves lose water by 80 wt%.
Preferably, the secondary de-enzyming process specifically comprises the following steps: de-enzyming for 20min at 70-80 deg.C.
Preferably, the primary fixation and the secondary fixation are performed by using a roller fixation machine.
Preferably, the fermentation process specifically comprises: fermenting at 50 deg.C for 6-7 hr.
Preferably, the fermentation process specifically comprises: and (4) putting the mulberry leaves obtained after the secondary enzyme deactivation into a clean cotton bag, compacting, and then wrapping and fermenting by adopting wet cotton cloth.
Preferably, the secondary withering process specifically includes: spreading and cooling until the mulberry leaves lose water, and the weight of the mulberry leaves is 78-82 percent.
Preferably, the secondary withering process specifically includes: spreading and cooling until the mulberry leaves lose water to 80 wt%.
Preferably, the drying process specifically includes: baking until the mulberry leaves lose 88 to 92 weight percent of water.
Preferably, the drying process specifically includes: baking until the mulberry leaves lose 90 wt% of water.
Preferably, the drying process specifically includes: baking at 100 deg.C for 20-30 min.
Preferably, the decoction process is carried out for 1-2 hours.
Preferably, the water temperature of the water in the mixing and dissolving process of the loquat honey and the water is 50-70 ℃.
Preferably, the weight ratio of the loquat honey to the water is 3: 1.
Preferably, the mixing process of the dried mulberry leaves, the solution A and the solution B specifically comprises the following steps: and spraying the dried mulberry leaves with the solution A and the solution B, and uniformly stirring.
Preferably, the moistening process specifically includes: bagging and moistening until there is no water mark on the surface of mulberry leaf.
Preferably, the stir-frying process specifically comprises: parching until folium Mori loses water by 88-92 wt%.
Preferably, the stir-frying process specifically comprises: parching until folium Mori loses water by 90 wt%.
Preferably, the stir-frying process specifically comprises: stir-frying in a hot pan at 80 ℃ for 20 minutes.
Preferably, the sizing process specifically comprises: and bagging, compacting and shaping for 3 hours.
Preferably, the aroma raising process specifically comprises: baking at 50-60 deg.C for 3-4 hr.
Preferably, the method further comprises: and cooling after the aroma raising process.
Compared with the prior art, the detailed description of the application is as follows:
the invention provides a mulberry leaf composite tea and a preparation process thereof, the raw materials of the mulberry leaf composite tea are astragalus, angelica dahurica, tuckahoe, liquorice and loquat honey besides mulberry leaves, thereby avoiding the defect of cold nature of mulberry leaf tea. The mulberry leaf composite tea prepared by the preparation process has high leaching rate of active substances and good functionality, is prepared from various raw materials, avoids the cold and cool properties of the mulberry leaves and the burden on the spleen and the stomach, and has high acceptance of consumers. Meanwhile, the preparation method of the invention avoids the defect of more irregular fragments of the mulberry leaf tea.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the following detailed description of the present invention is provided with reference to specific embodiments.
The mulberry leaf composite tea comprises the following raw materials in parts by weight: 80-100 parts of mulberry leaf, 1-5 parts of astragalus root, 1-5 parts of angelica dahurica, 1-5 parts of poria cocos, 1-5 parts of liquorice and 15-20 parts of loquat honey.
Preferably, the mulberry leaves are frost mulberry leaves. The frost mulberry leaves are mulberry leaves in late autumn and winter after frost, and have higher content of effective substances.
Preferably, the mulberry leaf composite tea raw materials comprise, by weight, 80-100 parts of mulberry leaves, 1-5 parts of astragalus membranaceus, 1-5 parts of radix angelicae, 1-5 parts of poria cocos, 1-5 parts of liquorice and 15-20 parts of loquat honey.
Preferably, the mulberry leaf composite tea is a frosted mulberry leaf and mulberry leaf composite tea.
A preparation method of mulberry leaf composite tea comprises the following steps:
mixing radix astragali, radix Angelicae Dahuricae, Poria, and Glycyrrhrizae radix with water, decocting, and filtering to obtain solution A; the weight ratio of the total weight of the astragalus, the angelica dahurica, the tuckahoe and the liquorice to the water is 1: 10-20 parts of;
mixing and dissolving loquat honey and water to obtain a solution B; the weight ratio of the loquat honey to the water is 1: 2-4; mixing folium Mori tea, solution A and solution B, moistening, parching, shaping, deblocking, spreading for cooling, and extracting fragrance; the mulberry leaf tea is prepared from the mulberry leaves;
the mulberry leaf composite tea comprises the following raw materials in parts by weight: 80-100 parts of mulberry leaf, 1-5 parts of astragalus root, 1-5 parts of angelica dahurica, 1-5 parts of poria cocos, 1-5 parts of liquorice and 15-20 parts of loquat honey.
Preferably, the mulberry leaf tea is prepared from the mulberry leaves through leaf cutting, primary withering, primary de-enzyming, rolling, secondary de-enzyming, fermentation, secondary withering and drying.
Preferably, the preparation method specifically comprises:
1) the mulberry leaves are subjected to leaf cutting, primary withering, water removing, rolling, water removing, fermentation, secondary withering and drying to obtain the dried mulberry leaves; the dried mulberry leaves are the mulberry leaf tea;
2) mixing the astragalus, the angelica dahurica, the tuckahoe and the liquorice with water, decocting and filtering to obtain a solution A; the weight ratio of the total weight of the astragalus, the angelica dahurica, the tuckahoe and the liquorice to the water is 1: 10-20 parts of;
3) mixing and dissolving the loquat honey and water to obtain a solution B; the weight ratio of the loquat honey to the water is 1: 2-4;
4) mixing the dried mulberry leaves, the solution A and the solution B, moistening, frying, shaping, deblocking, spreading for cooling, and extracting fragrance.
Preferably, the leaves are cut into 1.5 x 3.5cm strips.
Preferably, the primary withering process specifically includes: spreading and cooling until the mulberry leaves lose 30-40 wt% of water.
Preferably, the primary withering process specifically includes: spreading for cooling for 4-5 hr.
Preferably, the primary withering and the secondary withering processes specifically include: placing on bamboo woven frame, and spreading in natural ventilation place for cooling.
Preferably, the one-time de-enzyming process specifically comprises the following steps: deactivating enzyme until the mulberry leaves lose 50-60 wt% of water.
Preferably, the one-time de-enzyming process specifically comprises the following steps: de-enzyming for 5-8 min at 110-120 deg.c.
Preferably, the secondary de-enzyming process specifically comprises the following steps: deactivating enzyme until the mulberry leaves lose water by 78-82 wt%.
Preferably, the secondary de-enzyming process specifically comprises the following steps: deactivating enzyme until the mulberry leaves lose water by 80 wt%.
Preferably, the secondary de-enzyming process specifically comprises the following steps: de-enzyming for 20min at 70-80 deg.C.
Preferably, the primary fixation and the secondary fixation are performed by using a roller fixation machine.
Preferably, the fermentation process specifically comprises: fermenting at 50 deg.C for 6-7 hr.
Preferably, the fermentation process specifically comprises: and (4) putting the mulberry leaves obtained after the secondary enzyme deactivation into a clean cotton bag, compacting, and then wrapping and fermenting by adopting wet cotton cloth.
Preferably, the secondary withering process specifically includes: spreading and cooling until the mulberry leaves lose water, and the weight of the mulberry leaves is 78-82 percent.
Preferably, the secondary withering process specifically includes: spreading and cooling until the mulberry leaves lose water to 80 wt%.
Preferably, the drying process specifically includes: baking until the mulberry leaves lose 88 to 92 weight percent of water.
Preferably, the drying process specifically includes: baking until the mulberry leaves lose 90 wt% of water.
Preferably, the drying process specifically includes: baking at 100 deg.C for 20-30 min.
Preferably, the decoction process is carried out for 1-2 hours.
Preferably, the water temperature of the water in the mixing and dissolving process of the loquat honey and the water is 50-70 ℃.
Preferably, the weight ratio of the loquat honey to the water is 3: 1.
Preferably, the mixing process of the dried mulberry leaves, the solution A and the solution B specifically comprises the following steps: and spraying the dried mulberry leaves with the solution A and the solution B, and uniformly stirring.
Preferably, the moistening process specifically includes: bagging and moistening until there is no water mark on the surface of mulberry leaf.
Preferably, the stir-frying process specifically comprises: parching until folium Mori loses water by 88-92 wt%.
Preferably, the stir-frying process specifically comprises: parching until folium Mori loses water by 90 wt%.
Preferably, the stir-frying process specifically comprises: stir-frying in a hot pan at 80 ℃ for 20 minutes.
Preferably, the sizing process specifically comprises: and bagging, compacting and shaping for 3 hours.
Preferably, the aroma raising process specifically comprises: baking at 50-60 deg.C for 3-4 hr.
Preferably, the method further comprises: and cooling after the aroma raising process.
Mulberry leaves are natural plant resources with homology of medicine and food, and are listed as one of the ten health-care foods in the 21 st century by the international food health organization. The mulberry leaves are rich in polysaccharide, flavone, various amino acids (such as gamma-aminobutyric acid), 1-deoxynojirimycin and other active substances, and various trace elements beneficial to a human body, as well as rich potassium and calcium, have low fat content, have the effects of reducing blood sugar, reducing blood pressure, delaying senescence, preventing and resisting cancers, improving immunity and the like, can be developed into nutritional health-care tea, and have wide application prospects. At present, the research focus of processing and developing the mulberry leaves according to the traditional tea processing technology is focused. However, mulberry leaf tea generally has the problems of strong green odor, low dissolved substance content, poor soaking resistance and the like, so that the mulberry leaf tea is difficult to stand in the tea market.
Folium mori is a traditional Chinese medicine from ancient times and mainly treats diabetes mellitus. Modern researches prove that a characteristic substance 1-Deoxynojirimycin (DNJ) in mulberry leaves can competitively inhibit the activity of alpha-glycosidase, is a main component for reducing blood sugar, and has an obvious positive correlation on quantity-effect.
The distribution and content change of DNJ in mulberry are extensively studied, and nearly all parts of mulberry contain DNJ, but the content of DNJ is greatly changed due to the influence of factors such as mulberry variety, cultivation area, climate, leaf position, development stage, formula fertilization and the like, and has close relation with the blood sugar reducing effect.
The mulberry leaves contain various vitamins and minerals, amino acids, carbohydrates and plant fibers. The 1993 national ministry of health confirms: the mulberry leaves are homologous in medicine and food. The mulberry leaves are superior functional foods, and can reduce blood pressure, blood fat, aging, endurance, cholesterol, fat accumulation, thrombus, harmful bacteria propagation in intestines and harmful oxide generation, and the most prominent function is to prevent and treat diabetes. And has antiaging effect. Today, with the coming of rich diseases, the nation highly attaches importance to the development of the major health and health industries, so that the comprehensive development of mulberry products is the demand of the era, and provides an extremely wide market for the development of the mulberry industry.
The traditional green tea processing technology comprises the steps of withering, de-enzyming, rolling, forming and aroma raising. Withering is to make fresh leaves properly lose water by spreading, so that the leaves become soft, the toughness is enhanced, and the shape is convenient; in addition, the green grass flavor can be eliminated, so that the fresh leaves are fragrant and can be displayed, and the dry tea fragrance is facilitated; however, the DNJ is easily degraded after long-time withering, and the product is heavy in green odor when the time is too short. Through the green-soaking means, the withering processing link can be omitted, the green odor can also be effectively removed, the mulberry leaves can be caused to lose medicinal and edible ingredients when being soaked in boiling water for 2min, the later dehydration and drying link is time-consuming and labor-consuming, and the next green-removing effect can be influenced.
The enzyme deactivation is to utilize high temperature to inhibit enzymatic reaction, so that the mulberry tea keeps good color and intrinsic components, and is a key link of the traditional green tea production. In addition, the green removing can emit green odor, improve fragrance, evaporate partial water at the same time, make the leaf soft, facilitate processing and rolling into tea. The mulberry leaf tea fixation is usually carried out by microwave fixation, steam fixation, roller fixation, pan frying fixation and other methods. The sensory quality of mulberry leaf tea such as appearance, color, liquor color, leaf bottom and the like can be well maintained by microwave enzyme deactivation, the total leaching rate, the total flavone content, the free amino acid content and the like are high, but the fragrance and the taste are not good enough; steaming to remove green tea leaves so as to cause more loss of nutrient components; the folium mori green and astringent taste cannot be thoroughly removed by pan-frying.
Each water-removing mode has advantages and disadvantages, and a single water-removing mode is difficult to realize a better effect. The invention adopts twice roller enzyme deactivating operation, controls enzyme deactivating regulation, ensures the sensory quality of appearance, color, liquor color, leaf bottom and the like, has higher total leaching rate, total flavone content, free amino acid content and the like, and has good fragrance and taste.
The twisting aims to destroy partial cells of the mulberry leaves and make the mulberry leaves curled and shaped, so that the reaction between the endoplasmic components can be smoothly carried out. The invention can improve color, smell, taste and concentration, and make mulberry leaf tea easy to be brewed and durable.
The mulberry tea is substitute tea, has obvious blood sugar reducing effect, is characteristic and advantageous and core competitive power, and solves the problems of high DNJ loss rate, low leaching rate and low activity in the mulberry leaf in the production process. The invention can effectively improve the market core competitiveness of mulberry products, broaden the research field of the sericulture industry, extend the industrial chain and drive the high-quality development of the modern Sichuan mulberry industry.
The mulberry leaf tea has rich active ingredients, but the tea polyphenol content is lower than that of the traditional tea, the economic benefit is lower, the processing technology needs to be optimized, and the development of functional mulberry leaf tea is enhanced. The composite tea prepared by the preparation method provided by the invention can ensure the content of tea polyphenol.
Astragalus root: nature, flavor and meridian tropism: sweet in flavor and slightly warm in nature; spleen and lung meridian entered; the functional indications are as follows: tonify qi, strengthen superficies, expel toxin, expel pus, induce diuresis, and promote granulation. Can be used for treating deficiency of vital energy, asthenia, chronic diarrhea, proctoptosis, spontaneous perspiration, edema, uterine prolapse, albuminuria due to chronic nephritis, diabetes, and unhealed wound.
Radix angelicae: nature and taste: pungent and warm; meridian tropism: entering lung, spleen and stomach meridians; the functional indications are as follows: dispel wind, dry dampness, resolve swelling and alleviate pain. It can be used for treating headache, supercilium pain, odontalgia, nasosinusitis, cold-dampness, abdominal pain, intestinal wind, hemorrhoid, leucorrhea with red and white discharge, carbuncle, skin ulcer, pruritus, scabies, and tinea.
Tuckahoe, poria cocos: nature and taste: sweet and light taste, mild in nature; meridian tropism: it enters heart, lung, spleen and kidney meridians.
Licorice root: it can be used for treating heart-qi deficiency, palpitation, intermittent pulse, spleen and stomach qi deficiency, listlessness, and asthenia.
Examples 1 to 3
A preparation method of the mulberry leaf compound tea comprises the following steps:
1) treatment of frosted mulberry leaves:
leaf picking: picking up clean fresh frost mulberry leaves without insect pests;
cutting leaves: cutting into 1.5 × 3.5cm strips to obtain frost mulberry leaf strips;
primary withering: placing the frost mulberry leaf strips on a bamboo weaving frame, and spreading for cooling for 4-5 hours in a natural ventilation place until the frost mulberry leaf strips are withered and soft, and losing water by 30-40 wt% to obtain the frost mulberry leaves after primary withering;
primary enzyme deactivation: deactivating enzyme of the primarily withered frost mulberry leaves by using a 60-type roller water-removing machine at the temperature of 110-120 ℃, wherein the frost mulberry leaves are fragrant and fly out after being deactivated for 5-8 minutes, the frost mulberry leaves lose 50-60 wt% of water, and slight water explosion sound is generated after being deactivated at the temperature of 110-120 ℃;
rolling: taking out of the cage after primary enzyme deactivation, and repeatedly rolling while the mixture is hot to obtain rolled frost mulberry leaves;
and (3) secondary fixation: spreading the twisted frost mulberry leaves, and then de-enzyming for 20 minutes at the temperature of 70-80 ℃ by using a 60-type roller de-enzyming machine, so that the frost mulberry leaves lose 80 wt% of water, and thus obtaining the frost mulberry leaves after secondary de-enzyming;
fermentation: putting the secondarily de-enzymed frost mulberry leaves into a clean cotton bag, compacting, wrapping with wet cotton cloth, and fermenting at 50 deg.C for 6-7 hr to obtain fermented frost mulberry leaves, wherein the fermented frost mulberry leaves are brown in color, brown in vein, and mellow in smell;
and (3) secondary withering: placing the fermented frost mulberry leaves on a bamboo weaving frame, and spreading and cooling the frost mulberry leaves in a natural ventilation place until the water is lost by 80 wt% to obtain frost mulberry leaves subjected to secondary withering;
drying: baking for 20-30 minutes at 100 ℃ until the mulberry leaves lose 88-92 wt% of water, and obtaining the frost mulberry leaves after drying treatment; the dried frosted mulberry leaves are frosted mulberry leaf tea;
preparation of solution a:
taking the astragalus, the angelica dahurica, the tuckahoe and the liquorice according to the mixture ratio in the table 1, adding the astragalus, the angelica dahurica, the tuckahoe and the liquorice into a stainless steel barrel, adding water which is 10 to 20 times of the total weight of the astragalus, the angelica dahurica, the tuckahoe and the liquorice, decocting for 1 to 2 hours, and removing residues by using a filter screen to obtain a solution A (filtrate) for later use.
Preparation of solution B:
mixing and dissolving loquat honey and water at the temperature of 50-80 ℃ to obtain a solution B; the weight ratio of the loquat honey to the water is 1: 3;
4) processing:
spraying: spraying the dried frosted mulberry leaves with the solution A and the solution B, and uniformly stirring to obtain sprayed frosted mulberry leaves;
moistening: bagging the sprayed frosted mulberry leaves, and moistening until no water mark exists on the surfaces of the frosted mulberry leaves to obtain moistened frosted mulberry leaves, wherein the moistened frosted mulberry leaves are soft and are not brittle;
frying: putting the moistened frosted mulberry leaves into a hot pot at 80 ℃ and stir-frying for 20 minutes until the water loss is 90 wt%, so as to obtain fried frosted mulberry leaves, wherein the fried frosted mulberry leaves are not sticky, the leaves are not burnt, and the leaves are not brittle;
sizing, deblocking, spreading for cooling and fragrance extraction: bagging, compacting, shaping and cooling the fried frost mulberry leaves for 3 hours, and baking the frost mulberry leaves for 3-4 hours at 50-60 ℃ by using a fragrance improving machine to obtain the frost mulberry leaves subjected to fragrance improvement; the surface of the downy mulberry leaves after aroma raising is dark brown yellow, the leaves are slightly glossy and not sticky, and the smell is fragrant;
cooling: and taking out the frost mulberry leaves after aroma extraction, and naturally cooling to obtain the finished tea, wherein the finished tea is in a curly shape, has fragrant and strong smell, is golden in liquor color, and is mellow and delicious.
The proportions of the frost mulberry leaf, the astragalus root, the angelica root, the tuckahoe, the liquorice and the loquat honey used in the preparation method are shown in table 1.
TABLE 1
In Table 1, the parts are in kg.
A folium Mori composite tea is prepared by the above method;
the mulberry leaf composite tea is a frosted mulberry leaf composite tea.
Effect example 1
The mulberry leaf composite tea prepared in example 1 is analyzed and detected, and the result is as follows:
the high performance liquid chromatography-HPLC method is used for detecting that the mass fraction of 1-Deoxynojirimycin (1-Deoxynojirimycin, DNJ) is 0.845mg.g-1, the maximum leaching amount can reach 0.56mg.g-1 after soaking in 100 ℃ water for 20min, and the dissolution rate is 66.27%.
After the tea soup is perfused into a diabetes model mouse for 4 weeks, the symptoms of 'more than three and one less' are obviously improved, Fasting Blood Glucose (FBG), Postprandial Blood Glucose (PBG) and glycosylated hemoglobin (HbA1C) are respectively reduced by 10.35%, 14.82% and 9.55%), and serum C peptide is increased by 8.69%.
The result shows that the mulberry leaf composite tea obtained in the embodiment 1 of the invention has high content of 1-deoxynojirimycin, can inhibit the conversion of human body sugar, and reduce the increase of fasting blood sugar and postprandial blood sugar, and has high leaching rate of active substances and good functionality.
The above is only a preferred embodiment of the present invention, and it should be noted that the above preferred embodiment should not be considered as limiting the present invention, and the protection scope of the present invention should be subject to the scope defined by the claims. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the spirit and scope of the invention, and these modifications and adaptations should be considered within the scope of the invention.
Claims (10)
1. The mulberry leaf composite tea is characterized by comprising the following raw materials in parts by weight: 80-100 parts of mulberry leaf, 1-5 parts of astragalus root, 1-5 parts of angelica dahurica, 1-5 parts of poria cocos, 1-5 parts of liquorice and 15-20 parts of loquat honey.
2. The mulberry-leaf composite tea according to claim 1, wherein the mulberry leaf is a frosted mulberry leaf.
3. A preparation method of mulberry leaf composite tea is characterized by comprising the following steps:
mixing radix astragali, radix Angelicae Dahuricae, Poria, and Glycyrrhrizae radix with water, decocting, and filtering to obtain solution A; the weight ratio of the total weight of the astragalus, the angelica dahurica, the tuckahoe and the liquorice to the water is 1: 10-20 parts of;
mixing and dissolving loquat honey and water to obtain a solution B; the weight ratio of the loquat honey to the water is 1: 2-4; mixing folium Mori tea, solution A and solution B, moistening, parching, shaping, deblocking, spreading for cooling, and extracting fragrance; the mulberry leaf tea is prepared from the mulberry leaves;
the mulberry leaf composite tea comprises the following raw materials in parts by weight: 80-100 parts of mulberry leaf, 1-5 parts of astragalus root, 1-5 parts of angelica dahurica, 1-5 parts of poria cocos, 1-5 parts of liquorice and 15-20 parts of loquat honey.
4. The method according to claim 3, wherein the mulberry leaf tea is prepared from the mulberry leaves by cutting, primary withering, primary de-enzyming, rolling, secondary de-enzyming, fermenting, secondary withering and drying.
5. The method according to claim 4, wherein the fermentation process comprises: fermenting at 50 deg.C for 6-7 hr.
6. The preparation method according to claim 4, wherein the drying process specifically comprises: baking until the mulberry leaves lose 88 to 92 weight percent of water.
7. The method of claim 3, wherein the decoction is carried out for a period of 1-2 hours.
8. The preparation method according to claim 3, wherein the mixing process of the dried mulberry leaves, the solution A and the solution B specifically comprises: and spraying the dried mulberry leaves with the solution A and the solution B, and uniformly stirring.
9. The preparation method of claim 3, wherein the stir-frying process specifically comprises: parching until folium Mori loses water by 88-92 wt%.
10. The preparation method according to claim 3, wherein the aroma raising process specifically comprises: baking at 50-60 deg.C for 3-4 hr.
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| CN103431080A (en) * | 2013-08-01 | 2013-12-11 | 泾县乌龙山茗茶开发有限公司 | Preparation method of mulberry leaf oolong |
| CN103621709A (en) * | 2013-12-16 | 2014-03-12 | 广东省农业科学院蚕业与农产品加工研究所 | Composite mulberry leaf tea and preparation method thereof |
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| CN103621709A (en) * | 2013-12-16 | 2014-03-12 | 广东省农业科学院蚕业与农产品加工研究所 | Composite mulberry leaf tea and preparation method thereof |
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