CN115316467A - Mulberry tea and preparation method thereof - Google Patents
Mulberry tea and preparation method thereof Download PDFInfo
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- CN115316467A CN115316467A CN202210930023.7A CN202210930023A CN115316467A CN 115316467 A CN115316467 A CN 115316467A CN 202210930023 A CN202210930023 A CN 202210930023A CN 115316467 A CN115316467 A CN 115316467A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
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- 239000003205 fragrance Substances 0.000 claims abstract description 28
- 239000012535 impurity Substances 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 24
- 230000007480 spreading Effects 0.000 claims abstract description 21
- 238000003892 spreading Methods 0.000 claims abstract description 21
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 2
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 claims description 2
- 235000019606 astringent taste Nutrition 0.000 abstract description 11
- 235000019640 taste Nutrition 0.000 abstract description 8
- 230000008901 benefit Effects 0.000 abstract description 5
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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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of mulberry tea and Sang Huacha, and the method comprises the process steps of raw material picking, cleaning and impurity removing, spreading and airing, enzyme deactivating, baking, standing and renaturation, fragrance extracting, secondary impurity removing and the like. The method of the invention uses the mulberry buds to process the substitute tea, increases the development and utilization method of mulberry resources, and has certain economic benefit; the mulberry bud is used as a raw material, and because of the special shape, the rolling treatment is not carried out, the preparation method is simple, efficient and practical, the mulberry tea prepared by the method not only keeps the nutrient components and the efficacy of the mulberry (bud) tea, but also reduces the special green and astringent taste of the mulberry (bud) tea, has light mulberry fragrance, and has the advantages of clear tea soup orange Huang Chunzheng, mellow taste and natural faint scent.
Description
Technical Field
The invention belongs to the technical field of substitutional tea, and particularly relates to a mulberry tea and a preparation method thereof.
Background
The substitute tea is a product which is prepared by selecting leaves, flowers, fruits (fruits), rhizomes and the like of edible plants and adopting a drinking mode (drinking by soaking, boiling and the like) similar to tea. The popular substitute tea in the market mainly comprises asparagus, ilex latifolia thumb, eucommia ulmoides tea, persimmon leaf tea, mulberry leaf tea, willow leaf tea, elm leaf tea, ginkgo leaf tea, ginseng leaf tea, wild chrysanthemum tea, wild vine tea, chrysanthemum tea, stevia rebaudiana tea, gynostemma pentaphylla tea, mint tea, rose, honeysuckle, barley tea, medlar, boat-fruited sterculia seed, momordica grosvenori, cassia seed, kudzu root tea and the like.
At present, mulberry leaf tea is mainly developed and utilized by mulberry leaves and mulberry buds of mulberry resources, and no report of processing mulberry flowers for replacing tea leaves exists temporarily. The mulberry tea prepared by processing the mulberry leaves has the advantages that the mulberry tea has the nutritional ingredients and the corresponding health care function of the mulberry leaf tea, and the defects of the mulberry leaf tea in the aspects of liquor color and taste are avoided.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation method of mulberry flower tea in a first aspect, and provides mulberry flower tea in a second aspect, so as to solve the technical problem that no mulberry flower processing substitute tea exists in the prior art.
The technical purpose of the invention is realized by the following technical scheme:
in a first aspect, the invention provides a preparation method of mulberry scented tea, which comprises the following steps:
1) Picking raw materials: picking mulberry buds which are in bud waiting state and are in round granular shape as raw materials when mulberry sprouts in the initial flowering period;
2) Cleaning and impurity removing: firstly, selecting and removing poor shapes, diseased buds and wormhead buds in Sang Hualei to obtain high-quality mulberry flowers, then rinsing the high-quality mulberry flowers in clear water to remove impurities such as dust, bud scales and the like;
3) Spreading and airing: uniformly and thinly spreading the rinsed mulberry buds on a bamboo curtain, drying the surface water without stacking the raw materials;
4) De-enzyming: deactivating enzymes of the mulberry buds with the moisture on the surface of the mulberry buds dried in the air;
5) Baking: drying the mulberry buds after water removing;
6) Standing and maintaining: spreading and standing the dried mulberry buds under the condition of natural temperature and humidity;
7) Fragrance extraction: loosening the mulberry buds subjected to standing and revitalization, and performing secondary drying to improve the natural fragrance of Sang Huacha;
8) Secondary impurity removal: screening the Sang Hualei with the fragrance improved well again to remove the residual bud scales, powder and impurities, and obtaining Sang Huacha.
Further, in the process of picking the mulberry buds in the step 1), the pedicel is cut off from the receptacle of the flower buds.
Further, the temperature of the water-removing in the step 4) is 220-250 ℃, and the time is 3-5 min.
Further, the baking temperature in the step 5) is 70-80 ℃, and the baking time is 90-120 min.
Further, the standing time in the step 6) is 6-12 h.
Further, the spreading and standing environment and the appliances in the step 7) require no peculiar smell.
Further, the temperature of the secondary drying in the step 7) is 100-110 ℃, and the time is 60-72 min.
In a second aspect, the invention also provides a mulberry tea, and the Sang Chahua is prepared by the method.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention uses mulberry buds to process the substitute tea, increases the development and utilization method of mulberry resources, and has certain economic benefit;
2. the mulberry flower tea prepared by the method not only keeps the nutrient components and the efficacy of the mulberry leaf (bud) tea, but also reduces the unique green and astringent taste of the mulberry leaf (bud) tea, has light mulberry flower fragrance, and has mellow taste and natural fragrance, and the tea soup orange Huang Chunzheng is thoroughly removed.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It should be apparent that the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of mulberry tea comprises the following steps:
1) Picking: picking a mulberry bud which is placed in a bud-containing manner and is shaped like a round particle as a raw material in the initial germination period of the mulberry, and cutting off flower stalks from a bud receptacle in the process of picking the mulberry bud so as to avoid influencing the appearance of Sang Huacha and leaving a green and astringent taste;
2) Cleaning and impurity removing: firstly, selecting and removing poor shapes, diseased buds and wormhead buds in Sang Hualei to obtain high-quality mulberry flowers, then rinsing the high-quality mulberry flowers in clear water to remove impurities such as dust, bud scales and the like;
7) Spreading and airing: uniformly spreading the rinsed mulberry buds on a bamboo curtain in a thin way, drying the surface water without stacking the raw materials;
8) De-enzyming: the temperature is 220 ℃ and the time is 5min;
5) Baking: placing the mulberry bud in a drying device, and baking for 90min at 80 ℃;
6) Standing and maintaining: spreading the dried mulberry buds, and standing for 6 hours under the condition of natural temperature and humidity to ensure that the dryness of the mulberry buds is consistent, wherein the standing and restoring environment and the contained appliances have no special smell, especially peculiar smell, gas and substances harmful to human, so as to prevent the mulberry buds from absorbing the peculiar smell in the environment;
7) And (3) fragrance extraction: loosening the mulberry bud after standing and revitalizing, baking for 72min at 100 ℃ to improve the natural fragrance of Sang Huacha;
8) Secondary impurity removal: screening the Sang Hualei with the fragrance improved well again to remove the residual bud scales, powder and impurities, and obtaining Sang Huacha.
Example 2
A preparation method of mulberry tea comprises the following steps:
1) Picking: picking a mulberry bud which is placed in a bud-containing manner and is shaped like a round particle as a raw material in the initial germination period of the mulberry, and cutting off flower stalks from a bud receptacle in the process of picking the mulberry bud so as to avoid influencing the appearance of Sang Huacha and leaving a green and astringent taste;
2) Cleaning and impurity removing: firstly, selecting and removing poor shapes, disease buds and wormhole buds in Sang Hualei to obtain high-quality mulberry flowers, then rinsing the high-quality mulberry flowers in clear water, and removing impurities such as dust, bud scales and the like;
3) Spreading and airing: uniformly spreading the rinsed mulberry buds in a stainless steel baking tray, airing the surface water of the mulberry buds for later use without stacking the raw materials;
4) De-enzyming: the temperature is 220 ℃ and the time is 3min;
5) Baking: placing the mulberry bud in a drying device, and baking at 70 deg.C for 120min;
6) Standing and maintaining: spreading the dried mulberry buds, and standing for 12h under natural temperature and humidity conditions to ensure that the dryness of the mulberry buds is consistent, wherein the standing and restoring environment and the contained appliances have no special smell, especially peculiar smell, gas and substances harmful to human, so as to prevent the mulberry buds from absorbing the peculiar smell in the environment;
7) And (3) fragrance extraction: loosening the mulberry bud after standing and revitalizing, and baking at 100 ℃ for 60min to improve the natural fragrance of Sang Huacha;
8) Secondary impurity removal: screening the Sang Hualei with the fragrance improved well again to remove the residual bud scales, powder and impurities, and obtaining Sang Huacha.
Example 3
A preparation method of mulberry tea comprises the following steps:
1) Picking: picking a mulberry bud which is placed in a bud-containing manner and is shaped like a round particle as a raw material in the initial germination period of the mulberry, and cutting off flower stalks from a bud receptacle in the process of picking the mulberry bud so as to avoid influencing the appearance of Sang Huacha and leaving a green and astringent taste;
2) Cleaning and impurity removing: firstly, selecting and removing poor shapes, diseased buds and wormhead buds in Sang Hualei to obtain high-quality mulberry flowers, then rinsing the high-quality mulberry flowers in clear water to remove impurities such as dust, bud scales and the like;
3) Spreading and airing: uniformly spreading the rinsed mulberry buds on a stainless steel baking tray or a baking foil, drying the surface water of the mulberry buds for later use without stacking the raw materials;
4) De-enzyming: the temperature is 230 ℃, and the time is 4min;
5) Baking: placing the mulberry buds subjected to deactivation of enzymes in drying equipment, and baking for 110min at 73 ℃;
6) Standing and maintaining: spreading the dried mulberry buds, and standing for 8h under natural temperature and humidity conditions to ensure that the dryness of the mulberry buds is consistent, wherein the standing and restoring environment and the contained appliances have no special smell, especially peculiar smell, gas and substances harmful to human, so as to prevent the mulberry buds from absorbing the peculiar smell in the environment;
7) And (3) fragrance extraction: loosening the mulberry bud after standing and revitalizing, baking at 104 ℃ for 65min to improve the natural fragrance of Sang Huacha;
8) Secondary impurity removal: screening the Sang Hualei with the fragrance improved well again to remove the residual bud scales, powder and impurities, and obtaining Sang Huacha.
Example 4
A preparation method of mulberry tea comprises the following steps:
1) Picking: picking a mulberry bud which is placed in a bud-containing manner and is shaped like a round particle as a raw material in the initial germination period of the mulberry, and cutting off flower stalks from a bud receptacle in the process of picking the mulberry bud so as to avoid influencing the appearance of Sang Huacha and leaving a green and astringent taste;
2) Cleaning and removing impurities: firstly, selecting and removing poor shapes, diseased buds and wormhead buds in Sang Hualei to obtain high-quality mulberry flowers, then rinsing the high-quality mulberry flowers in clear water to remove impurities such as dust, bud scales and the like;
3) Spreading and airing: uniformly spreading the rinsed mulberry buds on a stainless steel baking tray or a baking foil, drying the surface water of the mulberry buds for later use without stacking the raw materials;
4) De-enzyming: the temperature is 240 ℃ and the time is 3.5min;
5) Baking: placing the mulberry bud in a drying device, and baking at 76 deg.C for 100min;
6) Standing and maintaining: spreading the dried mulberry buds, and standing for 10h under natural temperature and humidity conditions to ensure that the dryness of the mulberry buds is consistent, wherein the standing and restoring environment and the contained appliances have no special smell, especially peculiar smell, gas and substances harmful to human, so as to prevent the mulberry buds from absorbing the peculiar smell in the environment;
7) And (3) fragrance extraction: loosening the mulberry bud after standing and revitalizing, baking at 107 ℃ for 68min, and improving the natural fragrance of Sang Huacha;
8) Secondary impurity removal: screening the Sang Hualei with the fragrance improved well again to remove the residual bud scales, powder and impurities, and obtaining Sang Huacha.
To verify the beneficial effects of the present invention, 100 customers were randomly selected to evaluate Sang Huacha obtained in the above embodiments, and the results are as follows:
| examples | Outer shape | Color | Color of tea soup | Tea soup flavor |
| 1 | Irregular granular shape | Yellow brown color | Orange Huang Chunzheng exquisiteness | Has no astringent taste, mellow taste and natural fragrance |
| 2 | Irregular granular shape | Yellow brown color | Orange Huang Chunzheng exquisiteness | Has no astringent taste, mellow taste and natural fragrance |
| 3 | Irregular granular shape | Yellow brown color | Orange Huang Chunzheng exquisiteness | Has no astringent taste, mellow taste and natural fragrance |
| 4 | Irregular granule shape | Yellow brown | Orange Huang Chunzheng is transparent | Has no astringent taste, mellow taste and natural fragrance |
The Sang Huacha obtained in the embodiment of the invention takes mulberry buds as raw materials, and does not need rolling treatment due to the special shape, the preparation method has the characteristics of simplicity, high efficiency and practicability, the mulberry tea prepared by the method is irregular granular in shape, is yellow brown in color, not only keeps the nutrient components and the efficacy of the mulberry leaf (bud) tea, but also reduces the special green and astringent taste of the mulberry leaf (bud) tea, has light mulberry flower fragrance, and has clear tea soup orange Huang Chunzheng, mellow taste and natural fragrance.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (8)
1. The preparation method of the mulberry tea is characterized by comprising the following steps:
1) Picking raw materials: picking a mulberry bud which is in a bud-containing state and is shaped like round particles as a raw material during the initial flowering period of mulberry germination;
2) Cleaning and impurity removing: firstly, selecting and removing poor shapes, disease buds and wormhole buds in Sang Hualei to obtain high-quality mulberry flowers, then rinsing the high-quality mulberry flowers in clear water, and removing impurities such as dust, bud scales and the like;
3) Spreading and airing: uniformly and thinly spreading the rinsed mulberry buds on a bamboo curtain, drying the surface water without stacking the raw materials;
4) De-enzyming: deactivating enzymes of the mulberry buds with the moisture on the surface of the mulberry buds dried in the air;
5) Baking: drying the mulberry buds after deactivation of enzymes;
6) Standing and maintaining: spreading and standing the dried mulberry buds under the condition of natural temperature and humidity;
7) And (3) fragrance extraction: loosening the mulberry buds subjected to standing and revitalization, and performing secondary drying to improve the natural fragrance of Sang Huacha;
8) Secondary impurity removal: screening the Sang Hualei with the fragrance improved well again to remove the residual bud scales, powder and impurities, and obtaining the Sang Huacha.
2. The method of claim 1, sang Chahua wherein: in the step 1), the pedicel is cut off from the receptacle of the bud in the process of picking the mulberry bud.
3. The method of claim 1, sang Chahua wherein: the temperature of the water removing in the step 4) is 220-250 ℃, and the time is 3-5 min.
4. The method of claim 1, sang Chahua wherein: the baking temperature in the step 5) is 70-80 ℃, and the baking time is 90-120 min.
5. The method of claim 1, sang Chahua wherein: the standing time in the step 6) is 6-12 h.
6. The method of claim 5, sang Chahua wherein: the spreading and standing environment and the appliances in the step 7) require no peculiar smell.
7. The method of claim 1, sang Chahua wherein: the temperature of the secondary drying in the step 7) is 100-110 ℃, and the time is 60-72 min.
8. A mulberry tea is characterized in that: manufactured according to the method of any one of claims 1 to 7.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210930023.7A CN115316467A (en) | 2022-08-03 | 2022-08-03 | Mulberry tea and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210930023.7A CN115316467A (en) | 2022-08-03 | 2022-08-03 | Mulberry tea and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657274A (en) * | 2012-04-12 | 2012-09-12 | 四川三山茶业有限公司 | Eucommia male flower tea and manufacturing method thereof |
| CN104920649A (en) * | 2015-05-18 | 2015-09-23 | 浙江韵芝堂生物科技有限公司 | Making method of Dendrobium officinale Kimura et Migo flower tea |
| CN107594029A (en) * | 2017-10-31 | 2018-01-19 | 徐州绿之野生物食品有限公司 | A kind of flowers snow cakes and sweetmeats product and its processing method and application |
| CN107836543A (en) * | 2017-10-31 | 2018-03-27 | 徐州绿之野生物食品有限公司 | A kind of flowering plant tea food and preparation method thereof and application |
| CN112889972A (en) * | 2021-02-08 | 2021-06-04 | 浙江省农业科学院 | Processing method of mulberry tassel tea and mulberry tassel tea |
-
2022
- 2022-08-03 CN CN202210930023.7A patent/CN115316467A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657274A (en) * | 2012-04-12 | 2012-09-12 | 四川三山茶业有限公司 | Eucommia male flower tea and manufacturing method thereof |
| CN104920649A (en) * | 2015-05-18 | 2015-09-23 | 浙江韵芝堂生物科技有限公司 | Making method of Dendrobium officinale Kimura et Migo flower tea |
| CN107594029A (en) * | 2017-10-31 | 2018-01-19 | 徐州绿之野生物食品有限公司 | A kind of flowers snow cakes and sweetmeats product and its processing method and application |
| CN107836543A (en) * | 2017-10-31 | 2018-03-27 | 徐州绿之野生物食品有限公司 | A kind of flowering plant tea food and preparation method thereof and application |
| CN112889972A (en) * | 2021-02-08 | 2021-06-04 | 浙江省农业科学院 | Processing method of mulberry tassel tea and mulberry tassel tea |
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