CN1486618A - Mulberry leaf tea frying process - Google Patents
Mulberry leaf tea frying process Download PDFInfo
- Publication number
- CN1486618A CN1486618A CNA031355463A CN03135546A CN1486618A CN 1486618 A CN1486618 A CN 1486618A CN A031355463 A CNA031355463 A CN A031355463A CN 03135546 A CN03135546 A CN 03135546A CN 1486618 A CN1486618 A CN 1486618A
- Authority
- CN
- China
- Prior art keywords
- mulberry
- frying
- temperature
- green
- leaf
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The mulberry leaf tea frying process includes mulberry leaf collection, spreading, frying while keeping green, lowering temperature, kneading, spreading, sweetening, cooling and packing. The frying process features at least three repeated frying, temperature lowering and kneading steps. The mulberry leaf tea has the functions of lowering stagnated fat, lowering blood fat and lowering blood sugar, and the said frying process can eliminate bad smell of mulberry leaf and optimize various biochemical, physical and chemical indexes. The mulberry leaf tea is mixed with boiling water to become delicious and green beverage.
Description
Affiliated technical field:
The present invention relates to a kind of preparation method of drink, particularly a kind of frying production method that adopts mulberry leaf to make the Mulberry-leaf Tea that raw material drinks by the mode of brewing.
Background technology:
At present, tealeaves class drink includes with tealeaves and makes raw material and directly adopt the medicine plant to make the tea product of raw material, and its technology is generally and completes, knead and step such as Titian.Wherein, with mulberry leaf is the made tealeaves of raw material, because mulberry leaf itself have hot-tempered, the effect such as make eye bright of dispelling wind and heat from the body, clearing lung-heat profit, therefore, Mulberry-leaf Tea can reduce the stagnant of lipid, reduce blood-fat and blood sugar, but since mulberry leaf in the frying process, process control condition is immature, the finished product Mulberry-leaf Tea can't be driven away the careless fishy smell of mulberry leaf itself, have influence on the outward appearance and the mouthfeel of the mulberry leaf tea after brewing, jerky difficult drink, the popularization that also influences Mulberry-leaf Tea is simultaneously drunk.
Summary of the invention:
The purpose of this invention is to provide a kind of frying production method that adopts mulberry leaf to make the Mulberry-leaf Tea that raw material drinks by the mode of brewing, this frying production method can guarantee that Mulberry-leaf Tea has the stagnant of minimizing lipid, reduce under the function of blood-fat and blood sugar, drive away the careless fishy smell of mulberry leaf itself, make that mouthfeel behind the Mulberry-leaf Tea finished product drink bubble is pure and fresh, free from extraneous odour, color and luster be bud green, various biochemistry and physical and chemical index can reach optimization, and production process controls easily, and cost is low.
Concrete technical scheme of the present invention is as follows:
A kind of frying production method of Mulberry-leaf Tea, comprise mulberry leaf harvest, airing, fried green, lower the temperature, knead, airing, Titian, cooling, packing, it is characterized in that: the frying number of times more than at least three times is to comprise fried green more than three times, lower the temperature, knead process repeatedly.
Fried green of the present invention, lower the temperature, knead comprise fry head blue or green, lower the temperature and knead, fry two green grass or young crops, lower the temperature and knead, fry three green grass or young crops, lower the temperature and knead, fry four green grass or young crops, cooling.
Fried green of the present invention comprises to be fried head green grass or young crops, fry two green grass or young crops and fries three green grass or young crops.Described to fry the blue or green bottle pot pot temperature of head be 270-320 ℃, according to every pot 1.5 cubic meters capacity 25-40 kilogram meter that feeds intake, feeds intake that the material temperature is stabilized between 70-90 ℃ in one minute, and frying a frying time of green grass or young crops is 5-8 minute.
Titian of the present invention is will fry the first tealeaves that obtains after three young worker's prefaces to be warming up to and to carry out drying more than 90 ℃, impels the Mulberry-leaf Tea polysaccharide partly to change into caramel, obtains distinctive fragrance.
Mulberry leaf harvest of the present invention is that to take mulberry leaf germination age in days be the mulberry leaf of 10-20 day.
Airing of the present invention is with preceding step operation gained mulberry leaf 10% of the moisture that scatters and disappears naturally.
Of the present invention kneading is to adopt to rub the machine of putting on the skin and carefully twist with the fingers, and makes the finished product neat appearance of Mulberry-leaf Tea.
Typical process flow of the present invention is as follows: mulberry leaf harvest, airing, stir-fry head green grass or young crops, lower the temperature, knead, fry two green grass or young crops, lower the temperature, knead, fry three green grass or young crops, lower the temperature, knead, airing, stir-fry four green grass or young crops, cooling, Titian, cooling, packing.
The physics and chemistry and the biochemical indicator of finished product of the present invention are as follows:
Moisture is less than 8%, and total ash is less than 8%, and Tea Polyphenols is greater than 10mg/g, and plumbous copper is less than 60mg/g (in Cu) less than 2mg/kg (in Pb), and BHC is less than 0.2mg/kg, and DDT is less than 0.2mg/kg.
The present invention is guaranteeing that Mulberry-leaf Tea has the stagnant of minimizing lipid, reduce under the function of blood-fat and blood sugar, drive away the careless fishy smell of mulberry leaf itself, make that mouthfeel behind the Mulberry-leaf Tea finished product drink bubble is pure and fresh, free from extraneous odour, color and luster be bud green, various biochemistry and physical and chemical index can reach optimization, and production process is controlled easily, and cost is low.
The specific embodiment:
Embodiment 1
A kind of frying production method of Mulberry-leaf Tea, comprise mulberry leaf harvest, airing, fried green, lower the temperature, knead, airing, Titian, cooling, packing, it is characterized in that: the frying number of times more than at least three times is to comprise fried green more than three times, lower the temperature, knead process repeatedly.Fried green of the present invention, lower the temperature, knead comprise fry head blue or green, lower the temperature and knead, fry two green grass or young crops, lower the temperature and knead, fry three green grass or young crops, lower the temperature and knead, fry four green grass or young crops, cooling.
Of the present invention to fry the blue or green bottle pot pot temperature of head be 270 ℃, feeds intake 25 kilograms according to every pot 1.5 cubic meters capacity and count, and feeds intake that the material temperature is stabilized in 90 ℃ in one minute, and frying the blue or green frying time of head is 8 minutes.
Titian of the present invention is will fry the first tealeaves that obtains after three young worker's prefaces to be warming up to 90 ℃ and to carry out drying, impels the Mulberry-leaf Tea polysaccharide partly to change into caramel, obtains distinctive fragrance.
Mulberry leaf harvest of the present invention is that to take mulberry leaf germination age in days be 10 days mulberry leaf.
Airing of the present invention is with preceding step operation gained mulberry leaf 10% of the moisture that scatters and disappears naturally.
Embodiment 2
A kind of frying production method of Mulberry-leaf Tea comprises mulberry leaf harvest, airing, stir-fry head green grass or young crops, lowers the temperature, kneads, fries two green grass or young crops, lowers the temperature, kneads, fries three green grass or young crops, lowers the temperature, kneads, airing, stir-fry four green grass or young crops, cooling, Titian, cooling, packing.
Of the present invention to fry the blue or green bottle pot pot temperature of head be 320 ℃, feeds intake 38 kilograms according to every pot 1.5 cubic meters capacity and count, and feeds intake that the material temperature is stabilized in 70 ℃ in one minute, and frying the blue or green frying time of head is 5 minutes.
Titian of the present invention is will fry the first tealeaves that obtains after three young worker's prefaces to be warming up to 120 ℃ and to carry out drying, impels the Mulberry-leaf Tea polysaccharide partly to change into caramel, obtains distinctive fragrance.
Mulberry leaf harvest of the present invention is that to take mulberry leaf germination age in days be 20 days mulberry leaf.
Airing of the present invention is with preceding step operation gained mulberry leaf 10% of the moisture that scatters and disappears naturally.
Embodiment 3
A kind of frying production method of Mulberry-leaf Tea comprises mulberry leaf harvest, airing, stir-fry head green grass or young crops, lowers the temperature, kneads, fries two green grass or young crops, lowers the temperature, kneads, fries three green grass or young crops, cooling, Titian, cooling, packing.
Of the present invention to fry the blue or green bottle pot pot temperature of head be 280 ℃, feeds intake 32 kilograms according to every pot 1.5 cubic meters capacity and count, and feeds intake that the material temperature is stabilized in 80 ℃ in one minute, and frying the blue or green frying time of head is 6 minutes.
Titian of the present invention is will fry the first tealeaves that obtains after three young worker's prefaces to be warming up to 100 ℃ and to carry out drying, impels the Mulberry-leaf Tea polysaccharide partly to change into caramel, obtains distinctive fragrance.
Mulberry leaf harvest of the present invention is that to take mulberry leaf germination age in days be 14 days mulberry leaf.
Airing of the present invention is with preceding step operation gained mulberry leaf 10% of the moisture that scatters and disappears naturally.
Of the present invention kneading is to adopt to rub the machine of putting on the skin and carefully twist with the fingers, and makes the finished product neat appearance of Mulberry-leaf Tea.
The physics and chemistry and the biochemical indicator of finished product of the present invention are as follows:
Moisture is less than 8%, and total ash is less than 8%, and Tea Polyphenols is greater than 10mg/g, and plumbous copper is less than 60mg/g (in Cu) less than 2mg/kg (in Pb), and BHC is less than 0.2mg/kg, and DDT is less than 0.2mg/kg.
The present invention is guaranteeing that Mulberry-leaf Tea has the stagnant of minimizing lipid, reduce under the function of blood-fat and blood sugar, drive away the careless fishy smell of mulberry leaf itself, make that mouthfeel behind the Mulberry-leaf Tea finished product drink bubble is pure and fresh, free from extraneous odour, color and luster be bud green, various biochemistry and physical and chemical index can reach optimization, and production process is controlled easily, and cost is low.
Claims (6)
1, a kind of frying production method of Mulberry-leaf Tea, comprise mulberry leaf harvest, airing, fried green, lower the temperature, knead, airing, Titian, cooling, packing, it is characterized in that: the frying number of times more than at least three times is to comprise fried green more than three times, lower the temperature, knead process repeatedly.
2, the frying production method of a kind of Mulberry-leaf Tea according to claim 1 is characterized in that: described fried green, lower the temperature, knead comprise fry head blue or green, lower the temperature and knead, fry two green grass or young crops, lower the temperature and knead, fry three green grass or young crops, lower the temperature and knead, fry four green grass or young crops, cooling.
3, the frying production method of a kind of Mulberry-leaf Tea according to claim 1 and 2, it is characterized in that: the described blue or green bottle pot pot temperature of head of frying is for 270-320 ℃, according to every pot 1.5 cubic meters capacity 25 kilograms of meters that feed intake, feeding intake, the material temperature is stabilized between 70-90 ℃ in one minute, and frying the blue or green frying time of head is 5-8 minute.
4, the frying production method of a kind of Mulberry-leaf Tea according to claim 1 and 2 is characterized in that: described Titian is will fry the first tealeaves that obtains after three young worker's prefaces to be warming up to and to carry out drying more than 90 ℃.
5, the frying production method of a kind of Mulberry-leaf Tea according to claim 1 and 2 is characterized in that: described mulberry leaf harvest is that to take mulberry leaf germination age in days be the mulberry leaf of 10-20 day.
6, the frying production method of a kind of Mulberry-leaf Tea according to claim 1 and 2 is characterized in that: described airing is with preceding step operation gained mulberry leaf 10% of the moisture that scatters and disappears naturally.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031355463A CN100484407C (en) | 2003-08-05 | 2003-08-05 | Mulberry leaf tea frying process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031355463A CN100484407C (en) | 2003-08-05 | 2003-08-05 | Mulberry leaf tea frying process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1486618A true CN1486618A (en) | 2004-04-07 |
| CN100484407C CN100484407C (en) | 2009-05-06 |
Family
ID=34154686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031355463A Expired - Fee Related CN100484407C (en) | 2003-08-05 | 2003-08-05 | Mulberry leaf tea frying process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100484407C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406006A (en) * | 2010-09-21 | 2012-04-11 | 新疆和田玉圣科技有限责任公司 | Desert mulberry leaf tea |
| CN102919446A (en) * | 2012-10-25 | 2013-02-13 | 贵州省思南县蚕桑科技园 | Preparation method of mulberry leaf tea |
| CN103976046A (en) * | 2014-05-30 | 2014-08-13 | 四川嘉竹茶业有限公司 | Green tea and preparation process thereof |
| CN104273282A (en) * | 2014-09-23 | 2015-01-14 | 湖州荻港徐缘生态旅游开发有限公司 | Production process and use of mulberry leaf tea |
| CN104642573A (en) * | 2015-02-26 | 2015-05-27 | 潜山县妙山茶业有限公司 | Process for making mulberry leaf tea |
| CN109247409A (en) * | 2017-07-16 | 2019-01-22 | 陕西金栗酒业有限责任公司 | A kind of frying production method of health care Mulberry-leaf Tea |
| CN109331093A (en) * | 2018-12-06 | 2019-02-15 | 青岛东海药业有限公司 | A kind of plant composition and its application |
-
2003
- 2003-08-05 CN CNB031355463A patent/CN100484407C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406006A (en) * | 2010-09-21 | 2012-04-11 | 新疆和田玉圣科技有限责任公司 | Desert mulberry leaf tea |
| CN102406006B (en) * | 2010-09-21 | 2013-05-08 | 新疆和田玉圣科技有限责任公司 | Desert mulberry leaf tea |
| CN102919446A (en) * | 2012-10-25 | 2013-02-13 | 贵州省思南县蚕桑科技园 | Preparation method of mulberry leaf tea |
| CN103976046A (en) * | 2014-05-30 | 2014-08-13 | 四川嘉竹茶业有限公司 | Green tea and preparation process thereof |
| CN104273282A (en) * | 2014-09-23 | 2015-01-14 | 湖州荻港徐缘生态旅游开发有限公司 | Production process and use of mulberry leaf tea |
| CN104642573A (en) * | 2015-02-26 | 2015-05-27 | 潜山县妙山茶业有限公司 | Process for making mulberry leaf tea |
| CN109247409A (en) * | 2017-07-16 | 2019-01-22 | 陕西金栗酒业有限责任公司 | A kind of frying production method of health care Mulberry-leaf Tea |
| CN109331093A (en) * | 2018-12-06 | 2019-02-15 | 青岛东海药业有限公司 | A kind of plant composition and its application |
| CN109331093B (en) * | 2018-12-06 | 2021-09-14 | 青岛东海药业有限公司 | Plant composition and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100484407C (en) | 2009-05-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1880430A (en) | Honey mead and honey pollen health wine making method | |
| CN101040687A (en) | Health-care noodle made of kudzu root | |
| CN102586057B (en) | Brewing method of kiwi-flavored sweet corn wine | |
| CN1486618A (en) | Mulberry leaf tea frying process | |
| CN1954681A (en) | Rose and green tea and vinegar beverage and its preparation method | |
| CN101250469B (en) | Method for brewing honey pollen health wine | |
| CN1900250A (en) | Forest frog oil grape wine and its processing method | |
| CN104099222A (en) | Green health caring, nursing and health preserving sorghum red wine | |
| CN101638617A (en) | Date juice sweet rice wine and preparation method thereof | |
| CN1701693A (en) | Health caring noodles with Job's-tears seeds | |
| CN1219867C (en) | Pomegranate wine and preparation method thereof | |
| US20110020493A1 (en) | Method For Manufacturing Korean Hot Pepper Paste Using Watermelon | |
| CN103351976A (en) | Yam liquor brewing method | |
| CN1216980C (en) | Purely natural hydromel with been glue liquid and mdissa powder liquid three-bees wine and its brewing technique | |
| CN1593212A (en) | Watermelon soybean paste and its production method | |
| CN1603399A (en) | Cactus wine and its making method | |
| CN102640806A (en) | An edible Hu nut plant blending oil | |
| CN1290995C (en) | Formula for distillate spirits made from edible cactus and preparation method | |
| CN101564097A (en) | Preparation method of feed for lactating female rex rabbits | |
| CN1255525C (en) | Artemisia wine and its production | |
| CN1299865A (en) | Hill grape vinegar and its making process | |
| CN1108493A (en) | Glossy ganoderma and honey liquor | |
| CN1106633A (en) | Nutrient health soya sauce | |
| CN1229485C (en) | Sea cucumber liquor and its brewing process | |
| CN102925309A (en) | Beauty maintaining and young keeping port wine and its making method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090506 Termination date: 20120805 |