CN114287495A - Preparation method of functional mulberry leaf tea - Google Patents
Preparation method of functional mulberry leaf tea Download PDFInfo
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- CN114287495A CN114287495A CN202210043977.6A CN202210043977A CN114287495A CN 114287495 A CN114287495 A CN 114287495A CN 202210043977 A CN202210043977 A CN 202210043977A CN 114287495 A CN114287495 A CN 114287495A
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Abstract
The invention belongs to the technical field of tea processing, and provides a method for preparing functional mulberry leaf tea. According to the invention, the mulberry leaves are sequentially fried, cut and stemmed to obtain crushed mulberry leaves, the crushed mulberry leaves are sequentially subjected to electrostatic impurity removal, fermentation and pile fermentation, the piled crushed mulberry leaves are mixed with phellinus igniarius to obtain a mixed material, then the mixed material is sequentially fried, steamed, baked and spawned, and then dried to obtain the functional mulberry leaf tea. The invention introduces the solid dry fermentation process of phellinus igniarius, which not only greatly improves the conversion and utilization of the nutrient components of the mulberry leaves by utilizing the activity of phellinus igniarius, but also adds the metabolite of phellinus igniarius in the mulberry leaf tea, so that the mulberry leaf tea becomes tea drink with the function of phellinus igniarius. Compared with the conventional method, the mulberry leaf tea prepared by the method has the advantages of more orange red and bright liquor color, rich fungus aroma, and more soft, thick, mellow and smooth mouthfeel, and the quality of the mulberry leaf tea is remarkably improved.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a method for preparing functional mulberry leaf tea.
Background
Mulberry leaves contain an alkaloid called 1-Deoxynojirimycin (DNJ), which is an alkaloid present only in mulberry leaves at a level of about 100mg/100g, which is an alpha-glucosidase inhibitor. The mulberry leaves not only contain DNJ, but also contain abundant gamma aminobutyric acid and phytosterol, and the content of the gamma aminobutyric acid and the phytosterol is 3-4 times that of green tea. Folium Mori has effects of reducing weight, caring skin, and lowering blood sugar. The mulberry leaf tea is generally prepared by taking high-quality tender mulberry leaves with excellent ecological environment and no pollution as raw materials and carrying out processes such as scientific baking and the like. The mulberry leaf tea is brewed with boiled water, is clear and bright, has faint scent and sweet taste, is fresh, mellow and refreshing, and is particularly suitable for middle-aged and elderly people and people who are not suitable for drinking tea. The mulberry leaf tea has certain health care effect, and the health care and the life prolonging effects are facilitated by frequent drinking of the mulberry leaf tea. The traditional mulberry leaf tea is processed by only deactivating enzymes and simply frying mulberry leaves, only a simple storage and utilization mode of water-soluble nutrient components of the mulberry leaves can be calculated, the utilization rate of the nutrient components of the mulberry leaves is low, and the utilization of functional microorganisms cannot be mentioned. Therefore, it is important to develop high-quality functional mulberry leaf tea by providing a processing method for improving the conversion and utilization of nutrients of mulberry leaves by utilizing the activity of microorganisms.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides a method for preparing functional mulberry leaf tea.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a method for preparing functional mulberry leaf tea, which comprises the following steps:
(1) parching folium Mori, cutting, and removing stalks to obtain crushed folium Mori;
(2) carrying out electrostatic impurity removal, fermentation and pile fermentation on the crushed mulberry leaves in sequence;
(3) mixing the piled crushed mulberry leaves with phellinus igniarius to obtain a mixed material;
(4) and (3) sequentially frying, steaming, baking and fermenting the mixed material, and then drying until the water content of the mixed material is 2-33% to obtain the functional mulberry leaf tea.
Preferably, the frying temperature in the step (1) is 55-99 ℃, and the frying time is 5-60 min;
the length of the cut mulberry leaves is 0.3-6.5 cm.
Preferably, the stem removing in the step (1) is to remove partial stems in the mulberry leaves, so that the total content of the stems in the mulberry leaves is 1-25%, and the content of the stems with the length of more than 30mm in the mulberry leaves is less than or equal to 0.2%.
Preferably, in the electrostatic impurity removal process in the step (2), the thickness of the crushed mulberry leaves is 5-150 mm.
Preferably, the environmental temperature in the fermentation process in the step (2) is 20-90 ℃, and the environmental humidity in the fermentation process is 6-50%;
the height of the pile fermentation is 1.5-2.5 m, the pile fermentation time is 1-48 h, and the water content of the crushed mulberry leaves in the pile fermentation process is 10-38%.
Preferably, in the step (3), the using amount of the phellinus igniarius is 0.01-6.5% of the mass of the crushed mulberry leaves, and the water content of the mixed material is 15-39%.
Preferably, the frying temperature in the step (4) is 65-125 ℃, and the frying time is 1-27 min;
the steaming temperature is 100-132 ℃, and the steaming time is 0.1-25 s.
Preferably, the baking temperature in the step (4) is 15-52 ℃, and the baking time is 1-32 d;
the environment temperature in the spawn running process is 16-58 ℃, the environment humidity in the spawn running process is 65-75%, and the spawn running time is 1-37 days.
Preferably, the drying temperature in the step (4) is 12-28 ℃.
Preferably, the steaming and baking in step (4) further comprises the steps of filling a mold, forming and demolding.
Compared with the prior art, the invention has the following beneficial effects:
the invention introduces the solid dry fermentation process of phellinus igniarius, which not only greatly improves the conversion and utilization of the nutrient components of the mulberry leaves by utilizing the activity of phellinus igniarius, but also adds the metabolite of phellinus igniarius in the mulberry leaf tea, so that the mulberry leaf tea becomes tea drink with the function of phellinus igniarius. Compared with the conventional method, the mulberry leaf tea prepared by the method has the advantages of more orange red and bright liquor color, rich fungus aroma, and more soft, thick, mellow and smooth mouthfeel, and the quality of the mulberry leaf tea is remarkably improved.
Drawings
FIG. 1 is a functional mulberry leaf tea block obtained in example 2 of the present invention;
FIG. 2 is Phellinus linteus flower on functional mulberry leaf tea block obtained in example 2 of the present invention;
fig. 3 is a comparison graph of a tea water of a mulberry leaf tea (wherein, the left graph is a graph of a tea water of natural dried mulberry leaf tea, and the right graph is a graph of a tea water of a functional mulberry leaf tea obtained in example 2 of the present invention);
fig. 4 is a tea water map of mulberry leaf tea (wherein, the left figure is a functional mulberry leaf tea water map obtained in example 2 of the present invention, and the right figure is a tea water map of mulberry leaf tea obtained by a conventional process).
Detailed Description
The invention provides a method for preparing functional mulberry leaf tea, which comprises the following steps:
(1) parching folium Mori, cutting, and removing stalks to obtain crushed folium Mori;
(2) carrying out electrostatic impurity removal, fermentation and pile fermentation on the crushed mulberry leaves in sequence;
(3) mixing the piled crushed mulberry leaves with phellinus igniarius to obtain a mixed material;
(4) and (3) sequentially frying, steaming, baking and fermenting the mixed material, and then drying until the water content of the mixed material is 2-33% to obtain the functional mulberry leaf tea.
In the invention, the stir-frying in the step (1) is preferably carried out in a tea stir-frying pot, the stir-frying temperature is preferably 55-99 ℃, more preferably 65-88 ℃, and further preferably 72 ℃, the stir-frying time is preferably 5-60 min, more preferably 20-45 min, and further preferably 35 min;
the method comprises the step of cutting after stir-frying, wherein the length of the cut mulberry leaves is preferably 0.3-6.5 cm, more preferably 2-4.5 cm, and even more preferably 3.5 cm.
In the invention, the destemming in the step (1) is preferably artificial destemming, the destemming is preferably partial destemming in the mulberry leaves, so that the total content of the stems in the mulberry leaves is preferably 1-25%, more preferably 8-18%, and even more preferably 12%, and the content of the stems with the length of more than 30mm in the mulberry leaves is preferably less than or equal to 0.2%, and more preferably less than or equal to 0.1%.
In the invention, the electrostatic impurity removal in the step (2) is preferably carried out in an electrostatic impurity remover, impurities mixed in tea leaves are removed in an electrostatic adsorption mode, and in the electrostatic impurity removal process, the thickness of crushed mulberry leaves is preferably 5-150 mm, more preferably 50-70 mm, and even more preferably 60 mm.
In the invention, the environmental temperature in the fermentation process in the step (2) is preferably 20-90 ℃, more preferably 40-70 ℃, and even more preferably 57 ℃, and the environmental humidity in the fermentation process is preferably 6-50%, more preferably 18-40%, and even more preferably 32%.
In the invention, the height of the pile fermentation is preferably 1.5-2.5 m, more preferably 2m, the pile fermentation time is preferably 1-48 h, more preferably 10-35 h, more preferably 22h, and the water content of the crushed mulberry leaves in the pile fermentation process is preferably 10-38%, and more preferably 24%.
In the invention, the amount of phellinus linteus in the step (3) is preferably 0.01 to 6.5% by mass of the crushed mulberry leaves, more preferably 4.5% by mass of the crushed mulberry leaves, and the water content of the mixed material is preferably 15 to 39%, more preferably 25%.
In the invention, the frying temperature in the step (4) is preferably 65-125 ℃, more preferably 80-100 ℃, and even more preferably 90 ℃, and the frying time is preferably 1-27 min, more preferably 8-20 min, and even more preferably 14 min;
the steaming temperature is preferably 100-132 ℃, more preferably 116 ℃, and the steaming time is preferably 0.1-25 s, more preferably 10-15 s, and even more preferably 13 s.
In the invention, the baking temperature in the step (4) is preferably 15-52 ℃, more preferably 33 ℃, and the baking time is preferably 1-32 d, more preferably 10-22 d, more preferably 16 d;
the environment temperature in the spawn running process is preferably 16-58 ℃, further preferably 37 ℃, the environment humidity in the spawn running process is preferably 65-75%, further preferably 70%, and the spawn running time is preferably 1-37 d, further preferably 10-27 d, further preferably 18 d.
In the present invention, the drying temperature in the step (4) is preferably 12 to 28 ℃, and more preferably 21 ℃.
In the invention, in the step (4), the drying is performed until the water content of the mixed material is 2-33%, more preferably until the water content of the mixed material is 5-25%, and even more preferably until the water content of the mixed material is 13%.
In the present invention, it is preferable that the steaming and baking in step (4) further comprises steps of filling, forming and demolding, wherein the step of filling comprises filling the mulberry leaves into a press or a hand-building mold, and the step of forming and demolding comprises: if a pressing machine is adopted for pressing and forming, a special tool is used for flattening mulberry leaves to enable four corners of the mulberry leaves in a block blank die to be full, the pressing machine is started for pressing, 5-50 tons of pressing machines are used for pressing the mulberry leaves in the die for shaping, the pressing and forming are carried out, then the cooling is carried out in a special cooling area, the mulberry leaf block blank is further shaped, and after 2-12 hours, the pressing and forming are carried out, the block blank and the die are transferred into a die withdrawing machine together, and the die withdrawing is carried out for waiting for baking; if hand building forming is adopted, steamed mulberry leaves are slowly poured into a hand building shaping mold, and hand building is carried out while pouring, so that the force is uniformly exerted when hand building is required, surface lines are smooth, four corners are full, the mulberry leaves are taken out of the mold after hand building forming, tied by a binding belt and waiting for baking.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Phellinus linteus in the following examples was purchased from Special medical food research & development center (general chemical) Co., Ltd. and tea leaf fermentation machine was purchased from Anxi Shunxin mechanical Co., Ltd. of Fujian province.
Example 1
(1) Frying the mulberry leaves for 5 minutes at the temperature of 55 ℃, cutting the fried mulberry leaves into the length of 0.3 cm by a tea cutting machine, removing partial leaf stalks in the mulberry leaves to ensure that the total content of the leaf stalks in the mulberry leaves is 1 percent, and the content of the leaf stalks with the length of more than 30mm in the mulberry leaves is less than or equal to 0.2 percent to obtain crushed mulberry leaves;
(2) carrying out electrostatic impurity removal on crushed mulberry leaves, adjusting the height of a material stirring roller of a feeding machine to ensure that the thickness of the crushed mulberry leaves fed into an electrostatic impurity remover is 5mm, observing the impurity amount on the impurity removing roller of the electrostatic impurity remover at any time and cleaning in time, wherein excessive impurity amount can influence the impurity removal effect, observing the discharge amount of each discharge port at any time, ensuring smooth discharge without blockage, replacing a receiving hopper in time, preventing full overflow of materials, cleaning equipment and a site after work is finished, and keeping the site clean;
(3) fermenting the crushed mulberry leaves subjected to electrostatic impurity removal, starting a tea fermentation machine, uniformly feeding by a feeding machine, controlling the temperature at 20 ℃ and the humidity at 6% in the fermentation process, observing the state of the mulberry leaves at a discharge port, wherein the mulberry leaves are required to have no water stain on the surfaces and have a sticky feeling when being held by hands, timely transferring the mulberry leaves into a pile fermentation box for pile fermentation, wherein the pile fermentation height is 1.5m, the pile fermentation time is 1h, and the water content of the crushed mulberry leaves is 10% in the pile fermentation process;
(4) mixing the piled mulberry leaves with phellinus igniarius bacteria, wherein the using amount of the phellinus igniarius bacteria is 0.01 percent of the mass of the mulberry leaves, uniformly stirring the mixture by using a stirrer to obtain a mixed material, and spraying water to ensure that the water content of the mixed material is 15 percent;
(5) frying the mixed material in a tea frying pan at 65 deg.C for 1min, steaming the fried mixed material in a steaming hopper at 100 deg.C for 0.1s to soften stems and leaves, and facilitate subsequent shaping and pressing;
(6) loading the steamed mixed material into a pressing machine, flattening the mixed material by using a special tool to enable four corners of the mixed material in a billet mold to be full, starting the pressing machine to press, pressing the mixed material in the mold by using a 5-ton press machine for shaping, transferring the mixture into a special cooling area for cooling after the mixture is pressed and shaped to promote the billet of the mixed material to be further shaped, transferring the cooled and shaped mixed material and the mold into a demolding machine together for demolding after 2 hours, and waiting for baking;
(7) transferring the mixed material after the mold stripping into a drying room for baking, wherein the baking temperature is 15 ℃, and the baking time is 1 d; and (4) sterilizing the fermentation chamber for 25 minutes by using an ultraviolet lamp, and transferring the baked mixed material block blank into the fermentation chamber. Controlling the temperature of a spawn running room to be 16 ℃ and the humidity to be 65 percent, and completing spawn running after 1 d;
(8) and drying the mixed material after the spawn running is finished at the temperature of 12 ℃ until the water content of the mixed material is 2% to obtain the functional mulberry leaf tea.
Example 2
(1) Frying the mulberry leaves for 35 minutes at the temperature of 72 ℃, cutting the fried mulberry leaves into the length of 3.5 centimeters by a tea cutting machine, removing partial leaf stalks in the mulberry leaves to ensure that the total content of the leaf stalks in the mulberry leaves is 12 percent, and the content of the leaf stalks with the length of more than 30mm in the mulberry leaves is less than or equal to 0.1 percent, thus obtaining crushed mulberry leaves;
(2) carrying out electrostatic impurity removal on crushed mulberry leaves, adjusting the height of a material stirring roller of a feeding machine to ensure that the thickness of the crushed mulberry leaves fed into an electrostatic impurity remover is 60mm, observing the impurity amount on the impurity removing roller of the electrostatic impurity remover at any time and cleaning in time, wherein excessive impurity amount can influence the impurity removal effect, observing the discharge amount of each discharge port at any time, ensuring smooth discharge without blockage, replacing a receiving hopper in time, preventing full overflow of materials, cleaning equipment and a site after work is finished, and keeping the site clean;
(3) fermenting the crushed mulberry leaves subjected to electrostatic impurity removal, starting a tea fermentation machine, uniformly feeding by a feeding machine, controlling the temperature at 57 ℃ and the humidity at 32% in the fermentation process, observing the state of the mulberry leaves at a discharge port, wherein the mulberry leaves are required to have no water stain on the surfaces and have a sticky feeling when being held by hands, timely transferring the mulberry leaves into a pile fermentation box for pile fermentation, wherein the pile fermentation height is 2m, the pile fermentation time is 22h, and the water content of the crushed mulberry leaves is 24% in the pile fermentation process;
(4) mixing the piled mulberry leaves with phellinus igniarius bacteria, wherein the using amount of the phellinus igniarius bacteria is 4.5 percent of the mass of the mulberry leaves, uniformly stirring the mixture by using a stirrer to obtain a mixed material, and spraying water to ensure that the water content of the mixed material is 25 percent;
(5) frying the mixed material in a tea frying pan at 90 deg.C for 14min, steaming the fried mixed material in a steaming hopper at 116 deg.C for 13s to soften stems and leaves, which is favorable for subsequent shaping and hand building;
(6) and (3) filling the steamed mixed material into a hand-building mould, slowly pouring the steamed mixed material into the hand-building shaping mould, and hand-building the steamed mixed material while pouring the steamed mixed material into the hand-building shaping mould, wherein the force is uniformly exerted when the hand-building is carried out, and the surface lines are smooth and the four corners are full. Taking out the molded product from the mold after hand building, binding the product with a binding tape, and waiting for baking;
(7) transferring the hand-built, molded and bound mixed material into a drying room for baking, wherein the baking temperature is 33 ℃, and the baking time is 16 d; and (4) sterilizing the fermentation chamber for 45 minutes by using an ultraviolet lamp, and transferring the baked mixed material block blank into the fermentation chamber. Controlling the temperature of the spawn running room to be 37 ℃ and the humidity to be 70 percent, and completing spawn running after 18 days;
(8) and drying the mixed material after the spawn running is finished at 21 ℃ until the water content of the mixed material is 13% to obtain the functional mulberry leaf tea.
Example 3
(1) Frying the mulberry leaves for 60 minutes at the pot temperature of 99 ℃, cutting the fried mulberry leaves into the length of 6.5 centimeters by a tea cutting machine, removing partial leaf stalks in the mulberry leaves to ensure that the total content of the leaf stalks in the mulberry leaves is 25 percent, and the content of the leaf stalks with the length of more than 30mm in the mulberry leaves is less than or equal to 0.2 percent to obtain crushed mulberry leaves;
(2) carrying out electrostatic impurity removal on crushed mulberry leaves, adjusting the height of a material stirring roller of a feeding machine to ensure that the thickness of the crushed mulberry leaves fed into an electrostatic impurity remover is 150mm, observing the impurity amount on the impurity removing roller of the electrostatic impurity remover at any time and cleaning in time, wherein excessive impurity amount can influence the impurity removal effect, observing the discharge amount of each discharge port at any time, ensuring smooth discharge without blockage, replacing a receiving hopper in time, preventing full overflow of materials, cleaning equipment and a site after work is finished, and keeping the site clean;
(3) fermenting the crushed mulberry leaves subjected to electrostatic impurity removal, starting a tea fermentation machine, uniformly feeding by a feeding machine, controlling the temperature at 90 ℃ and the humidity at 50% in the fermentation process, observing the state of the mulberry leaves at a discharge port, wherein the mulberry leaves are required to have no water stain on the surfaces and have a sticky feeling when being held by hands, timely transferring the mulberry leaves into a pile fermentation box for pile fermentation, wherein the pile fermentation height is 2.5m, the pile fermentation time is 48h, and the water content of the crushed mulberry leaves in the pile fermentation process is 38%;
(4) mixing the piled mulberry leaves with phellinus igniarius bacteria, wherein the using amount of the phellinus igniarius bacteria is 6.5 percent of the mass of the mulberry leaves, uniformly stirring the phellinus igniarius bacteria by using a frying machine to obtain a mixed material, and spraying water to ensure that the water content of the mixed material is 39 percent;
(5) frying the mixed material in a tea frying pan at 125 deg.C for 27min, steaming the fried mixed material in a steaming hopper at 132 deg.C for 25s to soften stems and leaves, and facilitate subsequent shaping and pressing;
(6) loading the steamed mixed material into a pressing machine, flattening the mixed material by using a special tool to enable four corners of the mixed material in a billet mold to be full, starting the pressing machine to press, pressing the mixed material in the mold by using a 50-ton press machine for shaping, transferring the mixture into a special cooling area for cooling after the mixture is pressed and shaped to promote the billet of the mixed material to be further shaped, transferring the cooled and shaped mixed material and the mold into a demolding machine together for demolding after 12 hours, and waiting for baking;
(7) transferring the mixed material after the mold stripping into a drying room for baking, wherein the baking temperature is 52 ℃, and the baking time is 32 d; and (4) sterilizing the fermentation chamber by using an ultraviolet lamp for 165 minutes, and transferring the baked mixed material block blank into the fermentation chamber. Controlling the temperature of a spawn running room to be 58 ℃ and the humidity to be 75%, and completing spawn running after 37 days;
(8) and drying the mixed material after the spawn running is finished at the temperature of 28 ℃ until the water content of the mixed material is 33 percent, thus obtaining the functional mulberry leaf tea.
Comparative example 1
The steps and parameters were the same as those in example 2 except that Phellinus linteus was not added.
Experimental example 1
The influence of different processes on biochemical components of mulberry leaf tea was studied by using the mulberry leaf tea obtained in example 2 as an experimental group and using the mulberry leaf tea obtained in comparative example 1 and the mulberry leaf tea obtained in the conventional process as a control group, respectively.
The types of biochemical components detected and the corresponding detection methods are shown in table 1.
TABLE 1 biochemical components in mulberry leaf tea and corresponding detection methods
| Biochemical components in mulberry leaf tea | Detection method |
| Alkaloid | GB/T8312 |
| Flavonoid compounds | Colorimetric method of aluminium trichloride |
| Amino acids | GB/T8314 |
| Total sugar | Colorimetric method for anthrone |
| Vc | Titration of 2, 6-dichloroindophenol |
| Phenols | GB/T8313 |
| Moisture content | GB/T8304 |
| Water extract | GB/T8305 |
The results are shown in Table 2.
TABLE 2 Biochemical composition table of different mulberry leaf tea
As can be seen from table 2, compared with the comparative example 1 and the conventional process, the preparation process of the present invention can significantly increase the content of alkaloid, flavonoid, amino acid, total sugar, and other components in the product, and significantly improve the functional quality of the mulberry leaf tea.
FIG. 1 shows functional mulberry leaf tea blocks obtained in example 2 of the present invention, and it can be seen from FIG. 1 that the mulberry leaf tea processed by the method of the present invention has compact and uniform appearance and a sense of weight.
FIG. 2 shows Phellinus linteus flowers on functional mulberry leaf tea block obtained in example 2 of the present invention.
Fig. 3 is a graph of a natural dried mulberry leaf tea and a graph of a functional mulberry leaf tea obtained in example 2 of the present invention, respectively, from left to right; fig. 4 is a diagram of a functional mulberry leaf tea obtained in example 2 of the present invention and a diagram of a mulberry leaf tea obtained by a conventional process, respectively, from left to right. As can be seen from fig. 3 and 4, the functional mulberry leaf tea obtained by the preparation method of the present invention has a more orange and bright soup color than natural dried mulberry leaf tea and mulberry leaf tea obtained by a conventional process.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A manufacturing method of functional mulberry leaf tea is characterized by comprising the following steps:
(1) parching folium Mori, cutting, and removing stalks to obtain crushed folium Mori;
(2) carrying out electrostatic impurity removal, fermentation and pile fermentation on the crushed mulberry leaves in sequence;
(3) mixing the piled crushed mulberry leaves with phellinus igniarius to obtain a mixed material;
(4) and (3) sequentially frying, steaming, baking and fermenting the mixed material, and then drying until the water content of the mixed material is 2-33% to obtain the functional mulberry leaf tea.
2. The preparation method of functional mulberry leaf tea according to claim 1, wherein the frying temperature in the step (1) is 55-99 ℃, and the frying time is 5-60 min;
the length of the cut mulberry leaves is 0.3-6.5 cm.
3. A method for preparing a functional mulberry leaf tea according to claim 1 or 2, wherein the stem removal in the step (1) is to remove part of the stems in the mulberry leaves, so that the total content of the stems in the mulberry leaves is 1-25%, and the content of the stems with the length of more than 30mm in the mulberry leaves is less than or equal to 0.2%.
4. A manufacturing method of a functional mulberry leaf tea as claimed in claim 3, wherein in the electrostatic impurity removal process in the step (2), the thickness of the crushed mulberry leaves is 5-150 mm.
5. The method for preparing functional mulberry leaf tea according to claim 4, wherein the environmental temperature in the fermentation process in the step (2) is 20-90 ℃, and the environmental humidity in the fermentation process is 6-50%;
the height of the pile fermentation is 1.5-2.5 m, the pile fermentation time is 1-48 h, and the water content of the crushed mulberry leaves in the pile fermentation process is 10-38%.
6. A manufacturing method of a functional mulberry leaf tea as claimed in claim 5, wherein the Phellinus linteus in step (3) is used in an amount of 0.01-6.5% by mass of the crushed mulberry leaves, and the water content of the mixed material is 15-39%.
7. A preparation method of functional mulberry leaf tea according to claim 6, wherein the frying temperature in the step (4) is 65-125 ℃, and the frying time is 1-27 min;
the steaming temperature is 100-132 ℃, and the steaming time is 0.1-25 s.
8. A preparation method of functional mulberry leaf tea according to claim 7, wherein the baking temperature in the step (4) is 15-52 ℃, and the baking time is 1-32 d;
the environment temperature in the spawn running process is 16-58 ℃, the environment humidity in the spawn running process is 65-75%, and the spawn running time is 1-37 days.
9. A method for preparing a functional mulberry leaf tea according to claim 8, wherein the drying temperature in the step (4) is 12-28 ℃.
10. A method for preparing a functional mulberry leaf tea according to claim 9, wherein the steaming and baking in step (4) further comprises the steps of filling, shaping and demolding.
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Cited By (2)
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| CN114292881A (en) * | 2022-01-14 | 2022-04-08 | 北京汉方食源生态科技研究院有限公司 | Phellinus igniarius metabolite and preparation method thereof |
| CN115804417A (en) * | 2022-12-05 | 2023-03-17 | 广东省农业科学院蚕业与农产品加工研究所 | Mulberry leaf tea and preparation method thereof |
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| CN106035867A (en) * | 2016-06-20 | 2016-10-26 | 西北农林科技大学 | Preparation method of hand-processed folium mori fu-brick compound tea |
| CN107361180A (en) * | 2017-07-11 | 2017-11-21 | 四川省蚕业科技开发总公司 | A kind of Mulberry leaf deodorizing takes away the puckery taste handling process |
| CN108094621A (en) * | 2017-12-22 | 2018-06-01 | 湖南农业大学 | A kind of processing method of γ-aminobutyric acid Mulberry-leaf Tea |
| CN110169476A (en) * | 2019-04-25 | 2019-08-27 | 闫昕 | A kind of mulberry leaf fermented tea and preparation method thereof |
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| CN114292881A (en) * | 2022-01-14 | 2022-04-08 | 北京汉方食源生态科技研究院有限公司 | Phellinus igniarius metabolite and preparation method thereof |
| CN115804417A (en) * | 2022-12-05 | 2023-03-17 | 广东省农业科学院蚕业与农产品加工研究所 | Mulberry leaf tea and preparation method thereof |
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