CN115251204A - Mulberry tea bag and processing technology thereof - Google Patents
Mulberry tea bag and processing technology thereof Download PDFInfo
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- CN115251204A CN115251204A CN202210926947.XA CN202210926947A CN115251204A CN 115251204 A CN115251204 A CN 115251204A CN 202210926947 A CN202210926947 A CN 202210926947A CN 115251204 A CN115251204 A CN 115251204A
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- 240000000249 Morus alba Species 0.000 title claims abstract description 120
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 120
- 244000269722 Thea sinensis Species 0.000 title abstract 4
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 45
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 45
- 238000004806 packaging method and process Methods 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000007605 air drying Methods 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- 239000000835 fiber Substances 0.000 claims abstract description 7
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 238000005303 weighing Methods 0.000 claims abstract description 6
- 241001122767 Theaceae Species 0.000 claims description 46
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 20
- 229910052742 iron Inorganic materials 0.000 claims description 10
- 229920000742 Cotton Polymers 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 208000006877 Insect Bites and Stings Diseases 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 230000035622 drinking Effects 0.000 abstract description 3
- 238000012858 packaging process Methods 0.000 abstract description 2
- 239000003292 glue Substances 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 206010051625 Conjunctival hyperaemia Diseases 0.000 description 1
- 206010013789 Dry throat Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000017574 dry cough Diseases 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
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Classifications
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- 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
Abstract
The invention discloses a mulberry tea bag and a processing technology thereof, the formula comprises: the orange peel, the chrysanthemum and the mulberry leaves comprise the following components in percentage by weight: 10-20% of dried orange peel, 10-20% of chrysanthemum and the balance of mulberry leaves; the processing technology comprises the following steps: in the first step of the method, de-enzyming; step two, air drying; step three, kneading; step four, crushing; step five, weighing; step six, packaging; in the first step, after the mulberry stands in winter, picking leaves left after frosting to obtain mulberry leaves for later use; according to the invention, the frosted mulberry leaves are picked, and meanwhile, the mulberry leaves are used as one of the formulas for preparing the mulberry tea bag, so that the effective components in the mulberry leaves can be fully utilized, and the health-preserving and health-care effects can be fully achieved in the drinking process; meanwhile, in the packaging process, the packaging bag made of corn fiber is selected for packaging, so that carrying and brewing are facilitated, and the convenience of the mulberry tea bag is embodied.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a mulberry tea bag and a processing technology thereof.
Background
The mulberry leaves are common leaves in our lives, and meanwhile, the mulberry leaves are also a traditional Chinese medicine, and can be used for treating wind-heat type common cold, early wind-warm syndrome, fever and headache, cough, lung dryness and dry cough without phlegm, dry throat and thirst, wind-heat and liver yang disturbance, conjunctival congestion and faint and other diseases. Because of the multiple effects of the mulberry leaves, the mulberry She Chang is used for making the mulberry tea, but in the preparation process of the existing mulberry tea, the mulberry leaves are usually picked in the fresh and tender stage, but the mulberry She Weiwan in the fresh and tender stage grows completely, but the medicinal effect content in the mulberry leaves is low, and the treatment effect cannot be fully achieved, so that the mulberry tea bag and the processing technology are necessary to design.
Disclosure of Invention
The invention aims to provide a mulberry tea bag and a processing technology thereof, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a mulberry teabag comprises the following components: the orange peel, the chrysanthemum and the mulberry leaves comprise the following components in percentage by weight: 10-20% of dried orange peel, 10-20% of chrysanthemum and the balance of mulberry leaves.
Preferably, the mulberry tea bag comprises 10% of dried orange peel, 10% of chrysanthemum and 80% of mulberry leaves.
Preferably, the mulberry tea bag comprises 15% of dried orange peel, 15% of chrysanthemum and 70% of mulberry leaves.
Preferably, the mulberry tea bag comprises 10% of dried orange peel, 20% of chrysanthemum and 70% of mulberry leaves.
A processing technology of mulberry tea bag comprises the following steps: step one, deactivating enzyme; step two, air drying; step three, kneading; step four, crushing; step five, weighing; step six, packaging;
in the first step, after the mulberry tree is in winter, picking leaves left after frosting to obtain mulberry leaves for later use, then spreading and drying the picked leaves for 2-3 hours, then heating an iron pan to 240-260 ℃, then putting the spread and dried leaves into the pan for stewing and frying, carrying out raising and frying treatment when the temperature of the leaves rises, fully carrying out stir-frying treatment on the leaves in the raising and frying process, adjusting the temperature of the iron pan to 200-240 ℃ after the stir-frying is finished, then carrying out stewing and frying on the leaves for 4-5 seconds, and taking the leaves out of the pan, wherein the picked leaves are free of insect bite and are not dry and old;
wherein in the second step, the leaves lifted in the first step are uniformly spread on a placing net, the spreading thickness of the leaves is 1-2cm, and after the spreading of the leaves is finished, spreading a layer of dust screen on the surface of the leaves, wherein the dust screen is white and made of cotton silk, and meanwhile, placing the placing screen with the leaves in a spread mode in a shady and cool place for air drying;
in the third step, the leaves treated in the second step are placed on a wood board, and then are kneaded along the same direction until the mulberry leaves are curled;
in the fourth step, the mulberry leaves kneaded in the third step are crushed to obtain raw materials of the mulberry leaf tea;
in the fifth step, 10-20% of dried orange peel, 10-20% of chrysanthemum and the balance of mulberry leaves are weighed according to the weight percentage, and meanwhile, the weighed mulberry leaves are weighed from the mulberry leaf tea raw material prepared in the fourth step;
and in the sixth step, the dried orange peel, the chrysanthemum and the mulberry leaves weighed in the fifth step are mixed, and then the mixed raw materials are bagged to obtain the tea bag.
Preferably, in the second step, the humidity of the air in the shade is 25-35%.
Preferably, in the fifth step, the sum of the weighed dried orange peel, the weighed chrysanthemum and the weighed mulberry leaves is 100%, and the weighed dried orange peel and the weighed chrysanthemum are qualified dry dried orange peel and dry chrysanthemum.
Preferably, in the sixth step, 7-10 g of raw materials are filled in each bag of tea bag, meanwhile, the material of the packaging bag is made of corn fiber, and meanwhile, the packaging bag is sealed by glue-free ultrasonic bonding.
Compared with the prior art, the invention has the beneficial effects that: according to the mulberry tea bag, the frosted mulberry leaves are picked, and meanwhile, the mulberry leaves are used as one of formulas for preparing the mulberry tea bag, so that the effective ingredients in the mulberry leaves can be fully utilized, and meanwhile, the dried orange peel and the chrysanthemum are added into the formula, so that the health-care effect is fully achieved in the drinking process; meanwhile, in the packaging process, the packaging bag made of corn fiber is selected for packaging, so that carrying and brewing are facilitated, and the convenience of the mulberry tea bag is reflected.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Referring to fig. 1, an embodiment of the present invention:
example 1:
a mulberry tea bag comprises the following components: the dried orange peel, the chrysanthemum and the mulberry leaves comprise the following components in percentage by weight: 10% of dried orange peel, 10% of chrysanthemum and the balance of mulberry leaves.
A processing technology of mulberry tea bag comprises the following steps: step one, deactivating enzyme; step two, air drying; step three, kneading; step four, crushing; step five, weighing; step six, packaging;
in the first step, after the mulberry tree is in winter, picking leaves left after frosting to obtain mulberry leaves for later use, then spreading and drying the picked leaves for 2-3 hours, then heating an iron pan to 240-260 ℃, then putting the spread and dried leaves into the pan for stewing and frying, carrying out raising and frying treatment when the temperature of the leaves rises, fully carrying out stir-frying treatment on the leaves in the raising and frying process, adjusting the temperature of the iron pan to 200-240 ℃ after the stir-frying is finished, then carrying out stewing and frying on the leaves for 4-5 seconds, and taking the leaves out of the pan, wherein the picked leaves are free of insect bite and are not dry and old;
in the second step, the leaves taken out of the pot in the first step are uniformly spread on a placing net, the spreading thickness of the leaves is 1-2cm, a layer of dustproof net is paved on the surfaces of the leaves after the spreading of the leaves is completed, the dustproof net is white and made of cotton silk, the placing net with the spread leaves is placed in a cool place for air drying, and meanwhile, the air humidity in the cool place is 25-35%;
in the third step, the leaves treated in the second step are placed on a wood board, and then are kneaded along the same direction until the mulberry leaves are curled;
in the fourth step, the mulberry leaves kneaded in the third step are crushed to obtain raw materials of the mulberry leaf tea;
in the fifth step, then 10% of pericarpium citri reticulatae, 10% of chrysanthemum and the balance of mulberry leaves are weighed according to the weight percentage, the mulberry leaves are weighed from the mulberry leaf tea raw material prepared in the fourth step, the sum of the mass percentages of the pericarpium citri reticulatae, the chrysanthemum and the mulberry leaves is 100%, and the pericarpium citri reticulatae and the chrysanthemum are qualified dry pericarpium citri reticulatae and dry chrysanthemum;
and in the sixth step, mixing the dried orange peel, the chrysanthemum and the mulberry leaves weighed in the fifth step, bagging the mixed raw materials to obtain tea bags, wherein 7-10 g of raw materials are filled in each bag of tea bag, the materials of the packaging bags are made of corn fibers, and the packaging bags are sealed by ultrasonic bonding without glue.
Example 2:
a mulberry tea bag comprises the following components: the dried orange peel, the chrysanthemum and the mulberry leaves comprise the following components in percentage by weight: 15% of dried orange peel, 15% of chrysanthemum and the balance of mulberry leaves.
A processing technology of mulberry tea bag comprises the following steps: step one, deactivating enzyme; step two, air drying; step three, kneading; step four, crushing; step five, weighing; step six, packaging;
in the first step, after the mulberry tree is in winter, picking leaves left after frosting to obtain mulberry leaves for later use, then spreading and drying the picked leaves for 2-3 hours, then heating an iron pan to 240-260 ℃, then putting the spread and dried leaves into the pan for stewing and frying, carrying out raising and frying treatment when the temperature of the leaves rises, fully carrying out stir-frying treatment on the leaves in the raising and frying process, adjusting the temperature of the iron pan to 200-240 ℃ after the stir-frying is finished, then carrying out stewing and frying on the leaves for 4-5 seconds, and taking the leaves out of the pan, wherein the picked leaves are free of insect bite and are not dry and old;
in the second step, the leaves taken out of the pot in the first step are uniformly spread on a placing net, the spreading thickness of the leaves is 1-2cm, a layer of dustproof net is paved on the surfaces of the leaves after the spreading of the leaves is completed, the dustproof net is white and made of cotton silk, the placing net with the spread leaves is placed in a cool place for air drying, and meanwhile, the air humidity in the cool place is 25-35%;
in the third step, the leaves treated in the second step are placed on a wood board, and then are kneaded along the same direction until the mulberry leaves are curled;
in the fourth step, the mulberry leaves kneaded in the third step are crushed to obtain raw materials of the mulberry leaf tea;
in the fifth step, 15% of pericarpium citri reticulatae, 15% of chrysanthemum and the balance of mulberry leaves are weighed according to the weight percentage, the mulberry leaves are weighed from the mulberry leaf tea raw material prepared in the fourth step, the sum of the mass percentages of the weighed pericarpium citri reticulatae, chrysanthemum and mulberry leaves is 100%, and the weighed pericarpium citri reticulatae and chrysanthemum are both qualified dry pericarpium citri reticulatae and dry chrysanthemum;
and in the sixth step, mixing the dried orange peel, the chrysanthemum and the mulberry leaves weighed in the fifth step, bagging the mixed raw materials to obtain tea bags, wherein 7-10 g of raw materials are filled in each bag of tea bag, the materials of the packaging bags are made of corn fibers, and the packaging bags are sealed by ultrasonic bonding without glue.
Example 3:
a mulberry teabag comprises the following components: the dried orange peel, the chrysanthemum and the mulberry leaves comprise the following components in percentage by weight: 10% of dried orange peel, 20% of chrysanthemum and the balance of mulberry leaves.
A processing technology of a mulberry tea bag comprises the following steps: step one, deactivating enzymes; step two, air drying; step three, kneading; step four, crushing; step five, weighing; step six, packaging;
in the first step, after the mulberry tree is in winter, picking leaves left after frosting to obtain mulberry leaves for later use, then spreading and drying the picked leaves for 2-3 hours, then heating an iron pan to 240-260 ℃, then putting the spread and dried leaves into the pan for stewing and frying, carrying out raising and frying treatment when the temperature of the leaves rises, fully carrying out stir-frying treatment on the leaves in the raising and frying process, adjusting the temperature of the iron pan to 200-240 ℃ after the stir-frying is finished, then carrying out stewing and frying on the leaves for 4-5 seconds, and taking the leaves out of the pan, wherein the picked leaves are free of insect bite and are not dry and old;
in the second step, the leaves taken out of the pot in the first step are uniformly spread on a placing net, the spreading thickness of the leaves is 1-2cm, after the spreading of the leaves is completed, a layer of dustproof net is laid on the surfaces of the leaves, the dustproof net is white and made of cotton silk, the placing net with the spread leaves is placed in a cool place to be air-dried, and the air humidity in the cool place is 25-35%;
in the third step, the leaves treated in the second step are placed on a wood board, and then are kneaded along the same direction until the mulberry leaves are curled;
in the fourth step, the mulberry leaves kneaded in the third step are crushed to obtain raw materials of the mulberry leaf tea;
in the fifth step, 10% of dried orange peel, 20% of chrysanthemum and the balance of mulberry leaves are weighed according to the weight percentage, the mulberry leaves are weighed from the mulberry leaf tea raw material prepared in the fourth step, the sum of the weighed dried orange peel, chrysanthemum and mulberry leaves in mass percentage is 100%, and the weighed dried orange peel and chrysanthemum are both qualified and dry dried orange peel and dried chrysanthemum;
and in the sixth step, mixing the dried orange peel, the chrysanthemum and the mulberry leaves weighed in the fifth step, bagging the mixed raw materials to obtain tea bags, wherein 7-10 g of raw materials are filled in each bag of tea bag, the materials of the packaging bags are made of corn fibers, and the packaging bags are sealed by ultrasonic bonding without glue.
The teabags obtained in the embodiment are respectively tried by 100 testers, after one week of trial, the evaluation of the testers on the teabags is counted, and the statistics is as follows:
| number of outstanding persons in quality evaluation | Number of persons evaluating good quality | |
| Example 1 | 100 persons | 9 |
| Example 2 | 99 people | 1 person |
| Example 3 | 100 persons | 9 |
Based on the above, the mulberry leaf beverage has the advantages that the frosted leaves are picked, so that the growth of effective components in the mulberry leaves is facilitated, and meanwhile, the dried orange peel and the chrysanthemum are added into the formula, so that the health-care effect is fully achieved in the drinking process.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (8)
1. A mulberry teabag comprises the following components: dried orange peel, chrysanthemum and mulberry leaf, which is characterized in that: the weight percentages of the components are respectively as follows: 10-20% of dried orange peel, 10-20% of chrysanthemum and the balance of mulberry leaves.
2. The mulberry teabag according to claim 1, wherein: the mulberry tea bag comprises 10% of dried orange peel, 10% of chrysanthemum and 80% of mulberry leaves.
3. The mulberry teabag according to claim 1, wherein: the mulberry tea bag comprises 15% of dried orange peel, 15% of chrysanthemum and 70% of mulberry leaves.
4. The mulberry teabag according to claim 1, wherein: the mulberry tea bag comprises 10% of dried orange peel, 20% of chrysanthemum and 70% of mulberry leaves.
5. A processing technology of mulberry tea bag comprises the following steps: step one, deactivating enzymes; step two, air drying; step three, kneading; step four, crushing; step five, weighing; step six, packaging; the method is characterized in that:
in the first step, after the mulberry is in winter, picking leaves left after frosting to obtain mulberry leaves for later use, then spreading and drying the picked leaves for 2-3 hours, then heating an iron pan to 240-260 ℃, then stewing and frying the spread and dried leaves in a pan, raising the temperature of the leaves until the temperature of the leaves rises, carrying out raising and frying treatment, fully stir-frying the leaves in the raising and frying process, adjusting the temperature of the iron pan to 200-240 ℃ after the completion of the raising and frying, then stewing and frying the leaves for 4-5 seconds, and taking the leaves out of the pan, wherein the picked leaves are free of insect bite and old dryness;
uniformly spreading the leaves lifted in the step one on a placing net, wherein the spreading thickness of the leaves is 1-2cm, after the leaves are spread, spreading a layer of dustproof net on the surfaces of the leaves, the dustproof net is white and made of cotton silk, and meanwhile, the placing net with the spread leaves is placed in a cool place to be air-dried;
in the third step, the leaves treated in the second step are placed on a wood board, and then are kneaded along the same direction until the mulberry leaves are curled;
in the fourth step, the mulberry leaves kneaded in the third step are crushed to obtain raw materials of the mulberry leaf tea;
in the fifth step, 10-20% of dried orange peel, 10-20% of chrysanthemum and the balance of mulberry leaves are weighed according to the weight percentage, and meanwhile, the weighed mulberry leaves are weighed from the mulberry leaf tea raw material prepared in the fourth step;
and in the sixth step, the dried orange peel, the chrysanthemum and the mulberry leaves weighed in the fifth step are mixed, and then the mixed raw materials are bagged to obtain the tea bag.
6. The processing technology of the mulberry tea bag according to claim 5, characterized in that: in the second step, the humidity of the air in the shade is 25-35%.
7. The processing technology of the mulberry tea bag according to claim 5, characterized in that: in the fifth step, the sum of the weighed dried orange peel, the weighed chrysanthemum and the weighed mulberry leaves is 100%, and the weighed dried orange peel and the weighed chrysanthemum are qualified dry dried orange peel and dry chrysanthemum.
8. The processing technology of the mulberry tea bag according to claim 5, characterized in that: in the sixth step, 7-10 g of raw materials are filled in each bag of tea bag, meanwhile, the material of the packaging bag is made of corn fiber, and meanwhile, the packaging bag is sealed by glue-free ultrasonic bonding.
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| CN202210926947.XA CN115251204A (en) | 2022-08-03 | 2022-08-03 | Mulberry tea bag and processing technology thereof |
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|---|---|---|---|---|
| CN102987030A (en) * | 2012-12-20 | 2013-03-27 | 江苏华佳丝绸有限公司 | Mulberry leaf tea and preparation method thereof |
| CN106070893A (en) * | 2016-07-04 | 2016-11-09 | 厦门山国饮艺茶业有限公司 | A kind of manufacture method of herbal tea |
| CN110403042A (en) * | 2019-08-29 | 2019-11-05 | 河南省农村科学技术开发中心有限责任公司 | A kind of preparation method of mulberry bud green tea |
| CN111466465A (en) * | 2020-04-24 | 2020-07-31 | 司小知 | Processing technology of mulberry leaf tea |
| CN112273514A (en) * | 2020-11-18 | 2021-01-29 | 肖伟平 | Mulberry leaf health tea |
| CN113331282A (en) * | 2021-06-11 | 2021-09-03 | 鹿寨县农业农村局 | Processing method of frost mulberry leaf tea cake |
-
2022
- 2022-08-03 CN CN202210926947.XA patent/CN115251204A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987030A (en) * | 2012-12-20 | 2013-03-27 | 江苏华佳丝绸有限公司 | Mulberry leaf tea and preparation method thereof |
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| CN110403042A (en) * | 2019-08-29 | 2019-11-05 | 河南省农村科学技术开发中心有限责任公司 | A kind of preparation method of mulberry bud green tea |
| CN111466465A (en) * | 2020-04-24 | 2020-07-31 | 司小知 | Processing technology of mulberry leaf tea |
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| CN113331282A (en) * | 2021-06-11 | 2021-09-03 | 鹿寨县农业农村局 | Processing method of frost mulberry leaf tea cake |
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| 周志平等: "霜后桑叶茶开发及市场前景", 中国蚕业, vol. 26, no. 01, pages 3 * |
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Application publication date: 20221101 |