CN102356793A - Method for preparing mulberry leaf tea - Google Patents
Method for preparing mulberry leaf tea Download PDFInfo
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- CN102356793A CN102356793A CN2011103117189A CN201110311718A CN102356793A CN 102356793 A CN102356793 A CN 102356793A CN 2011103117189 A CN2011103117189 A CN 2011103117189A CN 201110311718 A CN201110311718 A CN 201110311718A CN 102356793 A CN102356793 A CN 102356793A
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Abstract
The invention discloses a method for preparing mulberry leaf tea. The method comprises the following processing steps that: 1, mulberry leaf picking; 2, air-drying and withering; 3, rotating; 4, desiccating at high temperature; 5, spreading for cooling; 6, secondary desiccation at high temperature; 7, rolling; 8, initial drying; 9, winnowing; 10, chopping; and 11, baking. The invention provides the method for preparing mulberry leaf tea without physical and chemical pollution of plant diseases and insect pests, mud, faecal pollution of birds and insects, pesticide pollution, air pollution and the like.
Description
Technical field
The invention belongs to the technical field that drinking food product is made, be specifically related to a kind of preparation method of Mulberry-leaf Tea.
Background technology
According to research: contain 17 seed amino acids in the mulberry leaf, also have fat, vitamin c, b1, b2 and folic acid, carrotene, calcium, phosphorus, iron, manganese, sodium etc., these nutritional labelings after just freezing the Frost's Descent in the mulberry leaf content the highest.Mulberry-leaf Tea is maintaining healthy, constitutional natural health-care products, is particularly suitable for diabetes, hyperpietic's long-term drinking.Existing drinking food product is tealeaves, coffee mostly, and the feed that mulberry leaf are used as a kind of silkworm and being used is also by the food of exploitation as human.
Summary of the invention
In order to overcome the above-mentioned shortcoming of prior art, the present invention provides a kind of Mulberry-leaf Tea preparation method that physics such as disease and pest, dirt, the just pollution of worm birds droppings, pollution by pesticides and atmosphere pollution and chemical contamination must not be arranged.
The technical scheme that its technical problem of the present invention is adopted is: a kind of preparation method of Mulberry-leaf Tea, and its processing step is:
The first step is that mulberry leaf are plucked: the sheet leaf of being plucked is a tender leaf of removing the head portion yellowing and the branch bottom mid portion mulberry leaf of old mulberry leaf slightly; The branch of being plucked is when four of mature leafs that silkworm is used or five time in two ages, begins to pinch and waits to push up six mulberry leaf length were plucked in growth in 3 days later on altogether below the top branch.Wherein be unit and keep on every section mulberry branch head sheet leaf 0.5 centimeter branch and second, 1.5 centimeters branch below the leaf that for a bit of its length is less than 20 centimeters with per two;
Second step was that airing is blue or green: said airing green grass or young crops is divided into solar wither and the indoor accent dual mode that withers; Wherein the processing step of solar wither is that the new fresh mulberry leaf of adopting is back spread out immediately; And then mulberry leaf are shared out equally on colour bar cloth; Best to let every leaf receive solar radiation, shining the blue or green time is 5 ~ 20 minutes; Describedly indoorly wither that to transfer be evenly to share on colour bar cloth mulberry leaf and mulberry leaf are individual layer and avoid mulberry leaf overlapping; The time of the indoor accent that withers is determined by indoor temperature and humidity; Its ripe sign is with the daylight ripe sign of furnishing that withers, and required time withers to transfer than daylight and is about one times to three hours;
The 3rd step was to do green grass or young crops: do blue or green number of times and be no less than 2 times, shaking blue or green for the first time is main with the mulberry leaf dehydration, and shaking blue or green for the second time is main to shake mulberry leaf alive with removing blue or green flavor; Shaking the blue or green time for the 1st time is 2 ~ 5 minutes, and putting the blue or green time is 30 ~ 40 minutes, and it is 75%～80% that humiture requires; Shaking the blue or green time for the 2nd time is 3 ~ 20 minutes, and putting the blue or green time is 60 ~ 90 minutes, and it is 80%～95% that humiture requires; Shaking the blue or green time for the 3rd time is 7～20 minutes, puts blue or green 90～120 minutes, and it is 85%～90% that humiture requires; It is 10～15 minutes that the 4th is shaken the blue or green time, and putting the blue or green time is 60～150 minutes, and it is 85%～95% that humiture requires;
The 4th step was to complete: the temperature that completes is 350～380 ℃; The time that completes is 30 seconds ± 10 seconds; The rotating speed that completes is when throwing leaf 200 rev/mins; Preceding 20 seconds rotating speeds of fried green were adjusted to 250～300 rev/mins after mulberry leaf dropped into cylinder, and remaining rotating speed is adjusted to 450～500 rev/mins, and going out tube after mulberry leaf are fried well is 800～1000 rev/mins;
The 5th step was spreading for cooling: the mulberry leaf after will completing are tiled on the colour bar cloth equably, and in time spread out and distribute steam and heat;
The 6th step was two green grass or young crops: the fermented tea temperature is 130 ℃ during two green grass or young crops, and non-fermented tea temperature is 130～170 ℃, and both time is 3～7 minutes, and throwing the leaf amount is that fermented tea is identical with non-fermented tea, is 1/3rd plaques;
The 7th step was to knead: throw the leaf amount for rubbing a volume 2/3rds, the time is 4 ~ 6 minutes;
The 8th step was just to do: will knead the Mulberry-leaf Tea that finishes and carry out just doing; Wherein the fermented tea temperature is 110 ℃, and the time is 2 ~ 5 minutes, and non-fermented tea temperature is that 130～150 ℃ of times are 3～7 minutes; Fermented tea is identical with the throwing leaf amount of non-fermented tea, is 1/3rd plaques;
The 9th step was a selection by winnowing: utilize selection by winnowing to remove leaf stalk thick in the mulberry leaf;
The tenth step was a stalk: remove the mulberry leaf stalk that is not blown away in the mulberry leaf after the selection by winnowing, excessive mulberry leaf petiole and vein make the content of non-mulberry leaf blade in the mulberry leaf reach 99% and more than;
The 11 step was to cure: the Mulberry-leaf Tea that will go to obstruct operation cures operation so that fixedly Mulberry-leaf Tea quality and dry moisture, cures to be divided into twice and to carry out, and cures Mulberry-leaf Tea spreading for cooling after the end for the first time and eases back afterwards and to cure the second time carrying out, and the tealeaves thickness that fermented tea is cured for the first time is 0.7 ~ 1cm; The time of curing is 5 minutes, and stoving temperature is 80 ~ 90 ° of C, and the degree of curing is a leaf surface drying, interior wet slightly; Spreading for cooling and moisture regain time are 1.5 ~ 2 hours, and the tealeaves thickness that fermented tea is cured for the second time is 1 ~ 1.5cm, and the time of curing is 20 minutes; Stoving temperature is 75 ° of C, and the degree of curing is the promptly disconnected of leaf stalk folding, and spreading for cooling and moisture regain time are 45 minutes; The tealeaves thickness that non-fermented tea is cured for the first time is 0.7 ~ 1cm, and the time of curing is 45 minutes, and stoving temperature is 70 ° of C; The degree of curing is the promptly disconnected of leaf stalk folding, and spreading for cooling and moisture regain time are 45～50 minutes, and the tealeaves thickness that non-fermented tea is cured for the second time is 0.7 ~ 1cm; The time of curing is 30～45 minutes, and stoving temperature is 120 ℃, and the degree of curing is that parched rice is fragrant; Spreading for cooling and moisture regain time are 2h, and the tealeaves thickness that non-fermented tea Titian cures is 20～25 jin, a traditional unit of weight, and the time of curing is 25～35 minutes; Stoving temperature is 150 ℃, and the degree of curing is that parched rice is fragrant, and spreading for cooling and moisture regain time are 2h.
Good effect of the present invention is: a kind of Mulberry-leaf Tea preparation method that physics such as disease and pest, dirt, the just pollution of worm birds droppings, pollution by pesticides and atmosphere pollution and chemical contamination must not be arranged is provided.
The specific embodiment
Below in conjunction with embodiment invention is further specified:
A kind of preparation method of Mulberry-leaf Tea, its processing step is: the first step is that mulberry leaf are plucked: the sheet leaf of being plucked is a tender leaf of removing the head portion yellowing and the branch bottom mid portion mulberry leaf of old mulberry leaf slightly; The branch of being plucked is when four of mature leafs that silkworm is used or five time in two ages, begins to pinch and waits to push up six mulberry leaf length were plucked in growth in 3 days later on altogether below the top branch.Wherein be unit and keep on every section mulberry branch head sheet leaf 0.5 centimeter branch and second, 1.5 centimeters branch below the leaf that for a bit of its length is less than 20 centimeters with per two;
Second step was that airing is blue or green: said airing green grass or young crops is divided into solar wither and the indoor accent dual mode that withers; Wherein the processing step of solar wither is that the new fresh mulberry leaf of adopting is back spread out immediately; And then mulberry leaf are shared out equally on colour bar cloth; Best to let every leaf receive solar radiation, shining the blue or green time is 5 ~ 20 minutes; Describedly indoorly wither that to transfer be evenly to share on colour bar cloth mulberry leaf and mulberry leaf are individual layer and avoid mulberry leaf overlapping; The time of the indoor accent that withers is determined by indoor temperature and humidity; Its ripe sign is with the daylight ripe sign of furnishing that withers, and required time withers to transfer than daylight and is about one times to three hours;
The 3rd step was to do green grass or young crops: do blue or green number of times and be no less than 2 times, shaking blue or green for the first time is main with the mulberry leaf dehydration, and shaking blue or green for the second time is main to shake mulberry leaf alive with removing blue or green flavor; Shaking the blue or green time for the 1st time is 2 ~ 5 minutes, and putting the blue or green time is 30 ~ 40 minutes, and it is 75%～80% that humiture requires; Shaking the blue or green time for the 2nd time is 3 ~ 20 minutes, and putting the blue or green time is 60 ~ 90 minutes, and it is 80%～95% that humiture requires; Shaking the blue or green time for the 3rd time is 7～20 minutes, puts blue or green 90～120 minutes, and it is 85%～90% that humiture requires; It is 10～15 minutes that the 4th is shaken the blue or green time, and putting the blue or green time is 60～150 minutes, and it is 85%～95% that humiture requires;
The 4th step was to complete: the temperature that completes is 350～380 ℃; The time that completes is 30 seconds ± 10 seconds; The rotating speed that completes is when throwing leaf 200 rev/mins; Preceding 20 seconds rotating speeds of fried green were adjusted to 250～300 rev/mins after mulberry leaf dropped into cylinder, and remaining rotating speed is adjusted to 450～500 rev/mins, and going out tube after mulberry leaf are fried well is 800～1000 rev/mins;
The 5th step was spreading for cooling: the mulberry leaf after will completing are tiled on the colour bar cloth equably, and in time spread out and distribute steam and heat;
The 6th step was two green grass or young crops: the fermented tea temperature is 130 ℃ during two green grass or young crops, and non-fermented tea temperature is 130～170 ℃, and both time is 3～7 minutes, and throwing the leaf amount is that fermented tea is identical with non-fermented tea, is 1/3rd plaques;
The 7th step was to knead: throw the leaf amount for rubbing a volume 2/3rds, the time is 4 ~ 6 minutes;
The 8th step was just to do: will knead the Mulberry-leaf Tea that finishes and carry out just doing; Wherein the fermented tea temperature is 110 ℃, and the time is 2 ~ 5 minutes, and non-fermented tea temperature is that 130～150 ℃ of times are 3～7 minutes; Fermented tea is identical with the throwing leaf amount of non-fermented tea, is 1/3rd plaques;
The 9th step was a selection by winnowing: utilize selection by winnowing to remove leaf stalk thick in the mulberry leaf;
The tenth step was a stalk: remove the mulberry leaf stalk that is not blown away in the mulberry leaf after the selection by winnowing, excessive mulberry leaf petiole and vein make the content of non-mulberry leaf blade in the mulberry leaf reach 99% and more than;
The 11 step was to cure: the Mulberry-leaf Tea that will go to obstruct operation cures operation so that fixedly Mulberry-leaf Tea quality and dry moisture, cures to be divided into twice and to carry out, and cures Mulberry-leaf Tea spreading for cooling after the end for the first time and eases back afterwards and to cure the second time carrying out, and the tealeaves thickness that fermented tea is cured for the first time is 0.7 ~ 1cm; The time of curing is 5 minutes, and stoving temperature is 80 ~ 90 ° of C, and the degree of curing is a leaf surface drying, interior wet slightly; Spreading for cooling and moisture regain time are 1.5 ~ 2 hours, and the tealeaves thickness that fermented tea is cured for the second time is 1 ~ 1.5cm, and the time of curing is 20 minutes; Stoving temperature is 75 ° of C, and the degree of curing is the promptly disconnected of leaf stalk folding, and spreading for cooling and moisture regain time are 45 minutes; The tealeaves thickness that non-fermented tea is cured for the first time is 0.7 ~ 1cm, and the time of curing is 45 minutes, and stoving temperature is 70 ° of C; The degree of curing is the promptly disconnected of leaf stalk folding, and spreading for cooling and moisture regain time are 45～50 minutes, and the tealeaves thickness that non-fermented tea is cured for the second time is 0.7 ~ 1cm; The time of curing is 30～45 minutes, and stoving temperature is 120 ℃, and the degree of curing is that parched rice is fragrant; Spreading for cooling and moisture regain time are 2h, and the tealeaves thickness that non-fermented tea Titian cures is 20～25 jin, a traditional unit of weight, and the time of curing is 25～35 minutes; Stoving temperature is 150 ℃, and the degree of curing is that parched rice is fragrant, and spreading for cooling and moisture regain time are 2h.
The invention provides a kind of Mulberry-leaf Tea preparation method that physics such as disease and pest, dirt, the just pollution of worm birds droppings, pollution by pesticides and atmosphere pollution and chemical contamination must not be arranged.
Claims (1)
1. the preparation method of a Mulberry-leaf Tea is characterized in that processing step is: the first step is that mulberry leaf are plucked: the sheet leaf of being plucked is a tender leaf of removing the head portion yellowing and the branch bottom mid portion mulberry leaf of old mulberry leaf slightly; The branch of being plucked is when four of mature leafs that silkworm is used or five time in two ages; Begin to pinch and wait to push up six mulberry leaf length were plucked in growth in 3 days later on altogether below the top branch; Wherein be unit and keep on every section mulberry branch head sheet leaf 0.5 centimeter branch and second, 1.5 centimeters branch below the leaf that for a bit of its length is less than 20 centimeters with per two;
Second step was that airing is blue or green: said airing green grass or young crops is divided into solar wither and the indoor accent dual mode that withers; Wherein the processing step of solar wither is that the new fresh mulberry leaf of adopting is back spread out immediately; And then mulberry leaf are shared out equally on colour bar cloth; Best to let every leaf receive solar radiation, shining the blue or green time is 5 ~ 20 minutes; Describedly indoorly wither that to transfer be evenly to share on colour bar cloth mulberry leaf and mulberry leaf are individual layer and avoid mulberry leaf overlapping; The time of the indoor accent that withers is determined by indoor temperature and humidity; Its ripe sign is with the daylight ripe sign of furnishing that withers, and required time withers to transfer than daylight and is about one times to three hours;
The 3rd step was to do green grass or young crops: do blue or green number of times and be no less than 2 times, shaking blue or green for the first time is main with the mulberry leaf dehydration, and shaking blue or green for the second time is main to shake mulberry leaf alive with removing blue or green flavor; Shaking the blue or green time for the 1st time is 2 ~ 5 minutes, and putting the blue or green time is 30 ~ 40 minutes, and it is 75%～80% that humiture requires; Shaking the blue or green time for the 2nd time is 3 ~ 20 minutes, and putting the blue or green time is 60 ~ 90 minutes, and it is 80%～95% that humiture requires; Shaking the blue or green time for the 3rd time is 7～20 minutes, puts blue or green 90～120 minutes, and it is 85%～90% that humiture requires; It is 10～15 minutes that the 4th is shaken the blue or green time, and putting the blue or green time is 60～150 minutes, and it is 85%～95% that humiture requires;
The 4th step was to complete: the temperature that completes is 350～380 ℃; The time that completes is 30 seconds ± 10 seconds; The rotating speed that completes is when throwing leaf 200 rev/mins; Preceding 20 seconds rotating speeds of fried green were adjusted to 250～300 rev/mins after mulberry leaf dropped into cylinder, and remaining rotating speed is adjusted to 450～500 rev/mins, and going out tube after mulberry leaf are fried well is 800～1000 rev/mins;
The 5th step was spreading for cooling: the mulberry leaf after will completing are tiled on the colour bar cloth equably, and in time spread out and distribute steam and heat;
The 6th step was two green grass or young crops: the fermented tea temperature is 130 ℃ during two green grass or young crops, and non-fermented tea temperature is 130～170 ℃, and both time is 3～7 minutes, and throwing the leaf amount is that fermented tea is identical with non-fermented tea, is 1/3rd plaques;
The 7th step was to knead: throw the leaf amount for rubbing a volume 2/3rds, the time is 4 ~ 6 minutes;
The 8th step was just to do: will knead the Mulberry-leaf Tea that finishes and carry out just doing; Wherein the fermented tea temperature is 110 ℃, and the time is 2 ~ 5 minutes, and non-fermented tea temperature is that 130～150 ℃ of times are 3～7 minutes; Fermented tea is identical with the throwing leaf amount of non-fermented tea, is 1/3rd plaques;
The 9th step was a selection by winnowing: utilize selection by winnowing to remove leaf stalk thick in the mulberry leaf;
The tenth step was a stalk: remove the mulberry leaf stalk that is not blown away in the mulberry leaf after the selection by winnowing, excessive mulberry leaf petiole and vein make the content of non-mulberry leaf blade in the mulberry leaf reach 99% and more than;
The 11 step was to cure: the Mulberry-leaf Tea that will go to obstruct operation cures operation so that fixedly Mulberry-leaf Tea quality and dry moisture, cures to be divided into twice and to carry out, and cures Mulberry-leaf Tea spreading for cooling after the end for the first time and eases back afterwards and to cure the second time carrying out, and the tealeaves thickness that fermented tea is cured for the first time is 0.7 ~ 1cm; The time of curing is 5 minutes, and stoving temperature is 80 ~ 90 ° of C, and the degree of curing is a leaf surface drying, interior wet slightly; Spreading for cooling and moisture regain time are 1.5 ~ 2 hours, and the tealeaves thickness that fermented tea is cured for the second time is 1 ~ 1.5cm, and the time of curing is 20 minutes; Stoving temperature is 75 ° of C, and the degree of curing is the promptly disconnected of leaf stalk folding, and spreading for cooling and moisture regain time are 45 minutes; The tealeaves thickness that non-fermented tea is cured for the first time is 0.7 ~ 1cm, and the time of curing is 45 minutes, and stoving temperature is 70 ° of C; The degree of curing is the promptly disconnected of leaf stalk folding, and spreading for cooling and moisture regain time are 45～50 minutes, and the tealeaves thickness that non-fermented tea is cured for the second time is 0.7 ~ 1cm; The time of curing is 30～45 minutes, and stoving temperature is 120 ℃, and the degree of curing is that parched rice is fragrant; Spreading for cooling and moisture regain time are 2h, and the tealeaves thickness that non-fermented tea Titian cures is 20～25 jin, a traditional unit of weight, and the time of curing is 25～35 minutes; Stoving temperature is 150 ℃, and the degree of curing is that parched rice is fragrant, and spreading for cooling and moisture regain time are 2h.
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| CN102823692A (en) * | 2012-09-24 | 2012-12-19 | 西南大学 | Preparation method of low grass flavor mulberry leaves and products thereof |
| 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 |
| CN103283899A (en) * | 2013-04-28 | 2013-09-11 | 福建东山康圣食品有限公司 | Preparation method of mulberry leaf tea |
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| CN102823692A (en) * | 2012-09-24 | 2012-12-19 | 西南大学 | Preparation method of low grass flavor mulberry leaves and products thereof |
| CN102823692B (en) * | 2012-09-24 | 2013-12-18 | 西南大学 | Preparation method of low grass flavor mulberry leaves and products thereof |
| 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 |
| CN103283899A (en) * | 2013-04-28 | 2013-09-11 | 福建东山康圣食品有限公司 | Preparation method of mulberry leaf tea |
| CN103283899B (en) * | 2013-04-28 | 2016-01-27 | 福建东山康圣食品有限公司 | A kind of preparation method of Mulberry-leaf Tea |
| CN103349114A (en) * | 2013-05-29 | 2013-10-16 | 句容市边城茶场 | Ramulus Mori tea processing technology |
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