CN102987030A - Mulberry leaf tea and preparation method thereof - Google Patents
Mulberry leaf tea and preparation method thereof Download PDFInfo
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- CN102987030A CN102987030A CN2012105575928A CN201210557592A CN102987030A CN 102987030 A CN102987030 A CN 102987030A CN 2012105575928 A CN2012105575928 A CN 2012105575928A CN 201210557592 A CN201210557592 A CN 201210557592A CN 102987030 A CN102987030 A CN 102987030A
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Abstract
The invention relates to mulberry leaf tea which is characterized in that the mulberry leaf tea comprises the raw materials in parts by weight as follows: 65-75 parts of mulberry leaves, 5-10 parts of medlar, 5-10 parts of mint, 5-10 parts of orchid, and 5-10 parts of chrysanthemum. The mulberry leaf tea prepared by the formula maintains the faint scent of mulberry leaves, and meanwhile, various raw materials are mixed so that the faint scent is good. The nutritional components of the mulberry leaves are completely maintained, and meanwhile, the tea has the effects of clearing away heat and toxic materials, adjusting sleep, regulating blood lipids, and clearing away the heart-fire and relieving restlessness. The tea is simple in preparation process and low in cost, and can be widely applied.
Description
Technical field
The present invention relates to a kind of beverage tea manufacture technology field, relate in particular to a kind of Mulberry-leaf Tea and preparation method thereof.
Background technology
Mulberry leaf are put down in writing in Compendium of Material Medica: " spirit of mulberry dustpan star also, the cicada food claim article, the old man of people's food is Xiao Tong, mulberry leaf have another name called: " Radix Rhodiolae ", Japanese people claims that Mulberry-leaf Tea is life-prolonging tea.
Along with the development of social city, technicalization, hommization, China's medical and health cause has obtained vigorous growth, and the medical care effect of mulberry leaf more and more is subject to people's attention.In order to develop fully the mulberry leaf resource, domestic relevant expert has done more deep research to the pharmacological action of mulberry leaf, result of study shows, mulberry leaf are that nutrient composition content is maximum in all leaves of plants of occurring in nature of finding at present, and also the highest leaves of plants of content, be called as the soft gold in the leaves of plants.Mulberry leaf are kings of plant, the good reputation that " ginseng is vulcanized; mulberry leaf are mended clearly " arranged, be rich in 17 necessary seed amino acids of human body, crude protein, crude fat is " integration of drinking and medicinal herbs " plant that health ministry is confirmed, listed in one of " human 21 centurys ten large health food " by the international food health organization, become human green newly food source.
Ancient Chinese has " Silk Road ", and " time brings great changes to the world " also arranged, and mulberry has accounted for significant proportion in traditional agriculture, all the time, plant mulberry only for breeding silkworms, in case the unexpected death of silkworm, mulberry leaf have become stone-broke refuse, so the peasant plants Sang Yangcan, have very large risk.Seek new outlet for mulberry leaf and just become the task of top priority.
Drink as a tea so that mulberry leaf are soaked, mulberry leaf include the wild mycin (DNJ) of a kind of 1-of being called deoxidation, and this is a kind of a kind of alkaloid that exists only in the mulberry leaf, and the about 100mg/100g of content, this alkaloid are a kind of inhibitor of alpha-glucosidase.Not only contain DNJ in the mulberry leaf, and contain abundant gamma aminobutyric acid and plant pure, its content be green tea 3-4 doubly.Have fat-reducing, beauty treatment, hypoglycemic effect.
It is raw material that Mulberry-leaf Tea is generally selected the tender mulberry leaf of superior, the free of contamination high-quality of ecological environment, cures etc. through science that technique is refining to be formed.It is comparatively crucial to remove in the mulberry leaf organic acid bitter taste, astringent taste in the technique; The characteristics such as taste glycol, the excessive people of delicate fragrance are also important.Mulberry-leaf Tea brews with boiling water, limpid bright, delicate fragrance is sweet, bright alcohol is tasty and refreshing, especially provides a kind of Novel beverage to the elderly and the people that should not drink tea, and popularizing along with humanity concept, and the formation of novel harmonious society, increase matrimony vine, orchid and chrysanthemum etc. and make it obtain certain health-care effect in the process of drinking tea in Mulberry-leaf Tea, often drink this tea and be conducive to health care, promoting longevity is very important.
Existing Mulberry-leaf Tea is of a great variety, main adopt picking leaves, select, cleaning, Qie Ye, complete, knead, deblock, oven dry, Titian and packing, Chinese patent CN 102687767A discloses a kind of preparation method of Mulberry-leaf Tea, but consider that preparation technology is loaded down with trivial details, and destroyed nutritional labeling, it is slightly not enough that the Mulberry-leaf Tea that does not have real genuineness, energy-conserving and environment-protective equal angles, prior art just seem.
Summary of the invention
The invention provides a kind of Mulberry-leaf Tea and preparation method thereof, the preparation technology who solves in the existing Mulberry-leaf Tea preparation is loaded down with trivial details, and has destroyed nutritional labeling, does not have the Mulberry-leaf Tea of real genuineness, the technical problems such as energy-conserving and environment-protective.
The present invention is by the following technical solutions: a kind of Mulberry-leaf Tea is characterized in that: the raw material of described Mulberry-leaf Tea is by weight ratio: mulberry leaf 65-75, matrimony vine 5-10, peppermint 5-10, orchid 5-10, chrysanthemum 5-10.
As a kind of optimal technical scheme of the present invention: described mulberry leaf adopt late fall the mulberry tree middle and upper part pollution-free, without the blade of disease and pest.
As a kind of optimal technical scheme of the present invention: described chrysanthemum adopts the chrysanthemum with bud and pollen.
As a kind of optimal technical scheme of the present invention: the preparation method of this Mulberry-leaf Tea is the first step: the processing of mulberry leaf:
A. mulberry leaf acquisition and processing: with late fall the mulberry tree middle and upper part pollution-free, without the blade of disease and pest, remove handle, clean with the clear water rinsing, mulberry leaf are built up the 8-12 bed thickness, be cut into long 1 centimetre, wide 0.3-0.5 centimetre tealeaves;
B. fill cage: the mulberry leaf that cut are shaken up, and packing into is covered with in the food steamer of clean gauze, thickness 5-7 centimetre;
C. steam blue or green: put clear water in the pot, boiled after, food steamer be placed in the pot cover tightly, steam after steam overflows to the food steamer with 100 ℃ of steams, using instead came out of steamer after 30-45 ℃ of steamed 2.5-5 minute pours the interior airing of clean container into;
D. rub: after the mulberry leaf spreading for cooling, roll along a direction stand on plank with hand, make leaf curling;
E. dry: the mulberry leaf that will rub are put into 180-200 ℃ of pot, take off ceaselessly with wood and stir, and use 70 ℃ of steady fire when half-dried to mulberry leaf instead moisture is further evaporated, when being tending towards drying to mulberry leaf, with the big fire of 180-200 ℃ of heat pot, and stir rapidly, make it be heated evenly the recession fire;
F. spreading for cooling is sieved: pour the mulberry leaf of making in clean container spreading for cooling, go to meticulous broken end with the sieve sieve after the cooling;
Second step: with orchid with oblique pot complete, rub, drying for standby;
The 3rd step: with chrysanthemum acquisition and processing, dress cage, steaming 5 minutes, fried dry, drying for standby;
The 4th step: with peppermint and matrimony vine chopping, drying for standby;
The 5th step: above-mentioned mixing of materials is even, the vacuum packing.
A kind of Mulberry-leaf Tea of the present invention and preparation method thereof compared with prior art has following technique effect: 1, kept the delicate fragrance of mulberry leaf, mixed simultaneously plurality of raw materials and also be convenient to make its improved flavour; 2, reached reservation mulberry leaf nutrient composition fully, have simultaneously clearing heat and detoxicating, regulate sleep, regulate the clear away heart-fire effect of relieving restlessness of blood fat; 3, manufacture craft is simple, with low cost can being widely used.
The specific embodiment
The below is described in further detail the specific embodiment of the present invention:
Embodiment 1:(1) adopt late fall the mulberry tree middle and upper part pollution-free, without the blade of disease and pest, remove petiole, after the selected and preliminary treatment, the mulberry leaf of defoliation handle are built up 8 bed thickness, be cut into long 1 centimetre, wide 0.3 centimetre bar leaf.
(2) mulberry leaf that cut are shaken up, do not allow it be pasted together, pack into and complete in advance in the food steamer of clean gauze, thickness is advisable can evenly be subjected to steam between 5-7 centimetre.
(3) put clear water in the pot, boiled after, food steamer be placed in the pot cover tightly, keep 100 ℃ of steam, when treating to have on the food steamer a large amount of steam to overflow, use 40 ℃ of steams instead according to the airtight degree of steamed tool and steamed 2.5 minutes, open lid and check, bud green for well with the soft ripe maintenance of mulberry leaf, come out of steamer and pour airing in the clean container into; After stewing the steaming immediately drive away vapours be crucial.
(4) after the mulberry leaf spreading for cooling, roll along direction stand on plank with hand, make leaf curlingly, leaf juice overflows and sticks on the blade face, and hand rubbing has lubricated sense to get final product.
(5) mulberry leaf that will rub are put into 180 ~ 200 ℃ of heat pots, take off ceaselessly with wood and stir, and moisture is evaporated as early as possible, use 70 ℃ of steady fire instead when half-dried moisture is further evaporated to large, uniformity; When being tending towards drying to mulberry leaf, using again 180 ~ 200 ℃ of big fire, and stir rapidly, make it be heated evenly the recession fire.Dried mulberry leaf are for subsequent use.
(6) orchid is completed, complete with oblique pot, three mouthfuls one group, be built into a kitchen range.
(7) temperature that completes, the First the bottom of a pan is seen little red, all the other pots temperature descends successively; Throw leaf amount 100 grams, after bright leaf is cooked, stir-fry with the bamboo wire broom convolution, tremble aproll vapour, action is slow rear fast first, when treating that the food value of leaf is soft, using " tightly " instead screws in leaf between the bamboo silk, works the bar effect of rubbing, " tightly " and " pine " combination, leaf is handled up in bamboo wire broom, namely " tightly " rub, " pine " thoroughly.
(8) first baking and sufficient baking: just dry by the fire the temperature height, throwing leaf amount is few, and foot baking temperature is low, and throwing leaf amount is many, turns over while drying by the fire, and gently turns over duty to turn over, and prevents broken of disconnected bud, after just baking is dried to seventy percent, after spreading for cooling is chosen and picked, carries out sufficient baking, is that the barrelling storage is for subsequent use after foot is dried.
(9) processing of chrysanthemum: adopt with bud, contain polliniferous chrysanthemum;
1, picking up that a bud just ready to burst, be placed on the cage and steamed 5 minutes. be poured on and dry in the air 3 hours in the dish;
2, turn over handspring one, do not touching and touching with one's hand, the colored appearance of shrinking a little is just passable;
3, fall a little sesame oil, pot is wiped evenly fallen chrysanthemum again, fire is little, stir-frying with the back of the hand slowly, and that fries does not have moisture all right, dries in the air again, sees not do again and fries, for subsequent use after the fried dry, fries and sticks with paste and can not use.
(10) with the dried peppermint leaf chopping, matrimony vine chopping, drying for standby.
(11) will sieve good dried mulberry tea, divide grade packaged by look, shape, flavor; Adding matrimony vine, peppermint, chrysanthemum, orchid mix, and are bundled into the inner wrapping that varies in size according to different needs, and parcel is equipped with the different sizes such as 10 grams, 20 grams, 100 grams, and then large packing; Be placed at last in the dry airtight container and store.
Embodiment 2:(1) adopt late fall the mulberry tree middle and upper part pollution-free, without the blade of disease and pest, remove petiole, after the selected and preliminary treatment, the mulberry leaf of defoliation handle are built up 12 bed thickness, be cut into long 1 centimetre, wide 0.5 centimetre bar leaf.
(2) mulberry leaf that cut are shaken up, do not allow it be pasted together, pack into and complete in advance in the food steamer of clean gauze, thickness is advisable can evenly be subjected to steam between 7 centimetres.
(3) put clear water in the pot, boiled after, food steamer be placed in the pot cover tightly, steam rapidly with big fire, very hot oven, behind upper atmosphere, use little fire instead according to the airtight degree of steamed tool and steamed 5 minutes, open lid and check, bud green for well with the soft ripe maintenance of mulberry leaf, come out of steamer immediately and pour airing in the clean container into; After stewing the steaming immediately drive away vapours be crucial.
(4) after the mulberry leaf spreading for cooling, roll along direction stand on plank with hand, make leaf roughly curlingly, leaf juice overflows and sticks on the blade face, and hand rubbing has lubricated sense to get final product.
(5) mulberry leaf that will rub are put into heat pot, take off ceaselessly with wood and stir, and moisture is evaporated as early as possible, use little steady fire when half-dried instead and make that moisture further evaporates, uniformity to large; When being tending towards drying to mulberry leaf, use again big fire, and stir rapidly, it is heated evenly, then remove rapidly fire.Dried mulberry leaf are for subsequent use.
(6) orchid is completed, complete with oblique pot, three mouthfuls one group, be built into a kitchen range.
(7) temperature that completes, the First the bottom of a pan is seen little red, and all the other pots temperature descends successively, throws leaf amount 150 grams, after bright leaf is cooked, stir-fry with the bamboo wire broom convolution, tremble aproll vapour, action is slow rear fast first, when treating that the food value of leaf is soft, using " tightly " instead screws in leaf between the bamboo silk, works the bar effect of rubbing, " tightly " and " pine " combination, leaf is handled up in bamboo wire broom, namely " tightly " rub, " pine " thoroughly, " tightly " is that leaf is screwed between the bamboo silk, " pine " is that leaf is unclamped between the bamboo silk, because the bamboo wire broom convolution stir-fries, leaf screws between the bamboo silk during dextrorotation, and leaf unclamps during derotation, so be called " tightly " and " pine handle ".
(8) first baking and sufficient baking: just dry by the fire the temperature height, throwing leaf amount is few, and foot baking temperature is low, and throwing leaf amount is many, turns over while drying by the fire, and gently turns over duty to turn over, and prevents broken of disconnected bud, after just baking is dried to seventy percent, after spreading for cooling is chosen and picked, carries out sufficient baking, is that the barrelling storage is for subsequent use after foot is dried.
(9) processing of chrysanthemum: adopt with bud, contain polliniferous chrysanthemum;
1, picking up that a bud just ready to burst, be placed on the cage and steamed 10 minutes. be poured on and dry in the air 4 hours in the dish;
2, turn over handspring one, do not touching and touching with one's hand, the colored appearance of shrinking a little is just passable;
3, fall a little sesame oil, pot is wiped evenly fallen chrysanthemum again, fire is little, stir-frying with the back of the hand slowly, and that fries does not have moisture all right, dries in the air again, sees not do again and fries, for subsequent use after the fried dry; Fry and stick with paste and to use.
(10) with the dried peppermint leaf chopping, matrimony vine chopping, drying for standby.
(11) will sieve good dried mulberry tea, divide grade packaged by look, shape, flavor; Adding matrimony vine, peppermint, chrysanthemum, orchid mix, and are bundled into the inner wrapping that varies in size according to different needs, and parcel is equipped with the different sizes such as 10 grams, 20 grams, 100 grams, and then large packing; Be placed at last in the dry airtight container and store.
More than be that embodiments of the present invention have been done detailed description, but the present invention is not limited to above-mentioned embodiment, in the ken that those of ordinary skills possess, can also under the prerequisite that does not break away from aim of the present invention, makes a variety of changes.
Claims (4)
1. Mulberry-leaf Tea, it is characterized in that: the raw material of described Mulberry-leaf Tea is by weight ratio: mulberry leaf 65-75, matrimony vine 5-10, peppermint 5-10, orchid 5-10, chrysanthemum 5-10.
2. Mulberry-leaf Tea according to claim 1 is characterized in that: described mulberry leaf adopt late fall the mulberry tree middle and upper part pollution-free, without the blade of disease and pest.
3. Mulberry-leaf Tea according to claim 1 is characterized in that: described chrysanthemum adopts the chrysanthemum with bud and pollen.
4. method for preparing Mulberry-leaf Tea as claimed in claim 1 is characterized in that step is:
The first step: the processing of mulberry leaf:
A. mulberry leaf acquisition and processing: mulberry leaf are removed handle, clean with the clear water rinsing, mulberry leaf are built up the 8-12 bed thickness, be cut into long 1 centimetre, wide 0.3-0.5 centimetre tealeaves;
B. fill cage: the mulberry leaf that cut are shaken up, and packing into is covered with in the food steamer of clean gauze, 5-7 centimetre of mulberry leaf thickness;
C. steam blue or green: put clear water in the pot, boiled after, food steamer be placed in the pot cover tightly, steam after steam continues to overflow to the food steamer with 100-120 ℃ of steam, use instead after 30-45 ℃ of steamed 2.5-5 minute and come out of steamer, pour immediately the interior airing of clean container into;
D. rub: after the mulberry leaf spreading for cooling, roll along a direction stand on plank with hand, until leaf beginning crimp shrinkage;
E. dry: the mulberry leaf that will rub are put into 180-200 ℃ of pot, take off with wood to continue to stir mulberry leaf, use 70 ℃ of steady fire when half-dried to mulberry leaf instead moisture is further evaporated, during to mulberry leaf 95% drying, use 180-200 ℃ of big fire instead, and stir fast, make it be heated evenly rear pass fire;
F. spreading for cooling is sieved: pour the mulberry leaf of making in clean container spreading for cooling, go to broken end with the sieve sieve after the cooling;
Second step: with orchid with oblique pot complete, rub, drying for standby;
The 3rd step: with chrysanthemum acquisition and processing, dress cage, steaming 5 minutes, fried dry, drying for standby;
The 4th step: with peppermint and matrimony vine chopping, drying for standby;
The 5th step: above-mentioned mixing of materials is even, the vacuum packing.
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| CN103315102A (en) * | 2013-05-29 | 2013-09-25 | 句容市边城茶场 | Processing technology of mulberry leaf composite tea bag |
| CN104222408A (en) * | 2013-06-22 | 2014-12-24 | 贵州高山六芝园种植有限公司 | Special orchid health-maintaining tea for women |
| CN104430961A (en) * | 2014-08-11 | 2015-03-25 | 全椒贡菊园茶厂 | Processing and making method of mulberry leaf tea |
| CN104605102A (en) * | 2015-01-29 | 2015-05-13 | 何朋飞 | Tea prepared from chrysanthemum, persimmon leaves and mint |
| CN104920712A (en) * | 2015-06-03 | 2015-09-23 | 廖可叮 | Chrysanthemum flower health-care tea |
| CN106173067A (en) * | 2016-07-20 | 2016-12-07 | 柳州永旺科技有限公司 | A kind of preparation method of Flos Gardeniae Folium Mori tea |
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| CN106962555A (en) * | 2017-03-30 | 2017-07-21 | 淄博福堡农业发展有限公司 | The preparation method of Mulberry-leaf Tea |
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| CN103315102A (en) * | 2013-05-29 | 2013-09-25 | 句容市边城茶场 | Processing technology of mulberry leaf composite tea bag |
| CN103315102B (en) * | 2013-05-29 | 2015-01-21 | 句容市边城茶场 | Processing technology of mulberry leaf composite tea bag |
| CN104222408A (en) * | 2013-06-22 | 2014-12-24 | 贵州高山六芝园种植有限公司 | Special orchid health-maintaining tea for women |
| CN104430961A (en) * | 2014-08-11 | 2015-03-25 | 全椒贡菊园茶厂 | Processing and making method of mulberry leaf tea |
| CN104605102A (en) * | 2015-01-29 | 2015-05-13 | 何朋飞 | Tea prepared from chrysanthemum, persimmon leaves and mint |
| CN104920712A (en) * | 2015-06-03 | 2015-09-23 | 廖可叮 | Chrysanthemum flower health-care tea |
| CN106173067A (en) * | 2016-07-20 | 2016-12-07 | 柳州永旺科技有限公司 | A kind of preparation method of Flos Gardeniae Folium Mori tea |
| CN106538758A (en) * | 2016-07-22 | 2017-03-29 | 柯宇澄 | A kind of Folium Mori tea prescription and its preparation technology |
| CN106387231A (en) * | 2016-11-19 | 2017-02-15 | 漳州市德润康实业有限公司 | Preparation method of folium mori-folium eriobotryae tea and prepared folium mori-folium eriobotryae tea |
| CN106689578A (en) * | 2016-11-25 | 2017-05-24 | 四川尚好茶业有限公司 | Mulberry leaf shoot chrysanthemum tea and preparation method thereof |
| CN106900942A (en) * | 2017-01-20 | 2017-06-30 | 陆川县米场镇合美种养专业合作社联合社 | A kind of Mulberry-leaf Tea and preparation method thereof |
| CN106962555A (en) * | 2017-03-30 | 2017-07-21 | 淄博福堡农业发展有限公司 | The preparation method of Mulberry-leaf Tea |
| CN107027939A (en) * | 2017-06-15 | 2017-08-11 | 郴州市芝草农业科技开发有限公司 | A kind of processing method of health Mulberry-leaf Tea |
| CN107047896A (en) * | 2017-06-15 | 2017-08-18 | 郴州市芝草农业科技开发有限公司 | A kind of processing method of Mulberry-leaf Tea |
| CN107581315A (en) * | 2017-09-27 | 2018-01-16 | 江苏千药堂国医研究院有限公司 | A kind of dandelion green tea and preparation method thereof |
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Application publication date: 20130327 |