CN106689578A - Mulberry leaf shoot chrysanthemum tea and preparation method thereof - Google Patents
Mulberry leaf shoot chrysanthemum tea and preparation method thereof Download PDFInfo
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- CN106689578A CN106689578A CN201611054289.0A CN201611054289A CN106689578A CN 106689578 A CN106689578 A CN 106689578A CN 201611054289 A CN201611054289 A CN 201611054289A CN 106689578 A CN106689578 A CN 106689578A
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- mulberry leaf
- chrysanthemum indicum
- bud point
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- chrysanthemum
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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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- Chemical & Material Sciences (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses mulberry leaf shoot chrysanthemum tea and a preparation method thereof, and relates to the field of tea leaf processing. The mulberry leaf shoot chrysanthemum tea comprises the following components in parts by weight: 100 parts of mulberry leaf shoots, 8 parts of wild chrysanthemums and 5 parts of mint leaves. The preparation method comprises six steps of pickling leaves: picking fresh and tender mulberry leaf shoots in the season of Grain Rain; drying the pickled leaves in air: performing natural drying; performing fixation: performing frying in a pan for fixation; performing rolling: performing simultaneous mixing rolling on the fresh and tender mulberry leaf shoots after being subjected to fixation with a baking aroma-increasing machine with the wild chrysanthemums to remove the bitterness and the astringent taste of organic acids in the mulberry leaf shoots and the wild chrysanthemums; performing baking fermentation: using the mint leaves for simultaneous baking under the constant temperature of 90-110 DEG C for 2 hours for refining, so that the mulberry leaf shoot chrysanthemum tea is free from peculiar smell and gives out the delicately fragrant smell of the wild chrysanthemums and the mint leaves; and performing packaging. Through the adoption of the unique making technology disclosed by the invention, the bitterness and the astringent taste of the organic acids in the mulberry leaf shoots can be effectively removed, and the made mulberry leaf shoot chrysanthemum tea can also give out delicately fragrant smell. When being drunk after being soaked in boiling water, the made mulberry leaf shoot chrysanthemum tea has health-preserving and health-care effects on human bodies.
Description
Technical field
The present invention relates to processing field of tea leaves, and in particular to a kind of Sang Ju Yin jasmine tea and preparation method thereof.
Background technology
Mulberry leaf also known as：" Radix Rhodiolae ", someone's Mulberry-leaf Tea is called life-prolonging tea.Mulberry-leaf Tea is typically from ecological environment is superior, nothing
The tender mulberry leaf of high-quality of pollution are raw material, are formed through the techniques such as science baking are refined.Not only contain DNJ in mulberry leaf, and containing rich
Rich gamma aminobutyric acid and plant is pure, and its content is 3-4 times of green tea, with fat-reducing, beauty, hypoglycemic effect.In technique
Bitter taste, the astringent taste for removing organic acid in mulberry leaf are more crucial；The characteristic such as taste glycol, delicate fragrance is pleasant is also important.Mulberry-leaf Tea is with opening
Water is brewed, and limpid bright, delicate fragrance is sweet, and fresh alcohol is tasty and refreshing, especially the elderly and the people that should not be drunk tea is provided a kind of new
Drink, makes it that certain health-care effect is obtained during drinking tea, and often drinks this tea and is conducive to health care, promotes longevity.
Chrysanthemum indicum is the capitulum of feverfew mother chrysanthemum, and main component is yejuhua lactone, chrysanthemol, flavonoid glycoside
Deng, cold nature, tool dispelling wind and heat from the body, subdhing swelling and detoxicating, anti-infective, antiviral effect, can avoid heat the heat that disappears, and clear away heart-fire improving eyesight, clear swollen solution
Poison.
The content of the invention
The invention provides a kind of Sang Ju Yin jasmine tea and preparation method thereof.
The present invention realize technical scheme that above-mentioned technique effect used for：
A kind of Sang Ju Yin jasmine tea, it is characterised in that mulberry leaf bud point, 8 parts of chrysanthemum indicum including 100 parts of weight portion and 5 parts
Dried peppermint leaf.
A kind of preparation method of above-mentioned Sang Ju Yin jasmine tea, preparation method step is as follows：
1) picking leaves,
The fresh and tender mulberry leaf bud point and dried peppermint leaf in time in grain rains are taken, and purchases previous year and store ready stand-by mother chrysanthemum
Flower, the water content of chrysanthemum indicum is maintained at 60-80%；
2) dry in the air leaf,
The fresh and tender mulberry leaf bud point that will be gathered and the chrysanthemum indicum taken are cleaned and selected respectively, make chrysanthemum indicum in mountain spring water
Middle immersion 30 minutes, is then spread out from articles made of bamboo apparatus and dried respectively, being dried to surface moisture；
3) finish,
Dry the depth of degree according to mulberry leaf, sub-sieve is collected, carrying out high temperature by drum-type killing-out machine stops green grass or young crops, temperature control
At 300-320 DEG C or so, finish duration 1.5-2 hour, so as to reach the purpose of effective sterilization；
4) knead,
By the mulberry leaf bud point after de-enzyme and absorb water and chrysanthemum indicum synchronized mixes after drying, and slightly rubbed with kneading machine
Twist with the fingers, mulberry leaf bud point and chrysanthemum indicum ferment and shape during kneading, the hardship of the organic acid in removal mulberry leaf bud point and chrysanthemum indicum
Juice and astringent taste；
5) fermentation is bakeed,
Add step 2 in the mulberry leaf bud point and chrysanthemum indicum after kneading fermentation setting) in the dried peppermint leaf purchased, be well mixed
Baking refinement is carried out by curer afterwards, bakeing the refinement time continues 2 hours, temperature control at 90 DEG C -100 DEG C, make mulberry leaf bud point and
Chrysanthemum indicum free from extraneous odour, and send the faint scent of chrysanthemum indicum and dried peppermint leaf；
6) pack,
A point pouch-packaged is carried out according to every bag 10-15 grams, is then loaded in packing box according to 18 pouches.
Beneficial effects of the present invention are：The Sang Ju Yin jasmine tea produced through preparation method of the invention has taste sweet after brewing
The characteristics of alcohol, pleasant delicate fragrance, the bitter taste and astringent taste of organic acid in mulberry leaf bud point can be effectively removed in preparation process, and be made
Sang Ju Yin jasmine tea can also send the smell of delicate fragrant, and soaked the drinking of Sang Ju Yin jasmine tea being made has health care effect to human body.
Specific embodiment
In order to be more clearly understood to technical characteristic of the invention, purpose and effect, now with specific embodiment to this
Invention is described in detail.
A kind of Sang Ju Yin jasmine tea, it is characterised in that mulberry leaf bud point, 8 parts of chrysanthemum indicum including 100 parts of weight portion and 5 parts
Dried peppermint leaf.
A kind of preparation method of above-mentioned Sang Ju Yin jasmine tea, preparation method step is as follows：
1) picking leaves,
The fresh and tender mulberry leaf bud point and dried peppermint leaf in time in grain rains are taken, and purchases previous year and store ready stand-by mother chrysanthemum
Flower, the water content of chrysanthemum indicum is maintained at 60-80%；
2) dry in the air leaf,
The fresh and tender mulberry leaf bud point that will be gathered and the chrysanthemum indicum taken are cleaned and selected respectively, make chrysanthemum indicum in mountain spring water
Middle immersion 30 minutes, is then spread out from articles made of bamboo apparatus and dried respectively, being dried to surface moisture；
3) finish,
Dry the depth of degree according to mulberry leaf, sub-sieve is collected, carrying out high temperature by drum-type killing-out machine stops green grass or young crops, temperature control
At 300-320 DEG C or so, finish duration 1.5-2 hour, so as to reach the purpose of effective sterilization；
4) knead,
By the mulberry leaf bud point after de-enzyme and absorb water and chrysanthemum indicum synchronized mixes after drying, and slightly rubbed with kneading machine
Twist with the fingers, mulberry leaf bud point and chrysanthemum indicum ferment and shape during kneading, the hardship of the organic acid in removal mulberry leaf bud point and chrysanthemum indicum
Juice and astringent taste；
5) fermentation is bakeed,
Add step 2 in the mulberry leaf bud point and chrysanthemum indicum after kneading fermentation setting) in the dried peppermint leaf purchased, be well mixed
Baking refinement is carried out by curer afterwards, bakeing the refinement time continues 2 hours, temperature control at 90 DEG C -100 DEG C, make mulberry leaf bud point and
Chrysanthemum indicum free from extraneous odour, and send the faint scent of chrysanthemum indicum and dried peppermint leaf；
6) pack,
A point pouch-packaged is carried out according to every bag 10-15 grams, is then loaded in packing box according to 18 pouches.
The characteristics of Sang Ju Yin jasmine tea produced through preparation method of the invention has taste glycol after brewing, delicate fragrance is pleasant,
The bitter taste and astringent taste of organic acid in mulberry leaf bud point can be effectively removed in preparation process, and the Sang Ju Yin jasmine tea being made can also send one
The smell of burst delicate fragrance, soaked the drinking of Sang Ju Yin jasmine tea being made has health care effect to human body.
General principle of the invention, principal character and advantages of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not limited to the above embodiments, the simply present invention described in above-described embodiment and specification
Principle, various changes and modifications of the present invention are possible without departing from the spirit and scope of the present invention, these change and
Improvement is both fallen within the range of claimed invention, the protection domain of application claims by appending claims and its
Equivalent is defined.
Claims (2)
1. a kind of Sang Ju Yin jasmine tea, it is characterised in that mulberry leaf bud point, 8 parts of chrysanthemum indicum including 100 parts of weight portion and 5 parts it is thin
Lotus leaf.
2. the preparation method of a kind of Sang Ju Yin jasmine tea according to claim 1, it is characterised in that preparation method step is as follows：
1) picking leaves,
The fresh and tender mulberry leaf bud point and dried peppermint leaf in time in grain rains are taken, and purchase previous year and store ready stand-by chrysanthemum indicum,
The water content of chrysanthemum indicum is maintained at 60-80%；
2) dry in the air leaf,
The fresh and tender mulberry leaf bud point that will be gathered and the chrysanthemum indicum taken are cleaned and selected respectively, chrysanthemum indicum is soaked in mountain spring water
Bubble 30 minutes, is then spread out from articles made of bamboo apparatus and dried respectively, being dried to surface moisture；
3) finish,
Dry the depth of degree according to mulberry leaf, sub-sieve is collected, carrying out high temperature by drum-type killing-out machine stops green grass or young crops, and temperature control exists
300-320 DEG C or so, finish duration 1.5-2 hour, so as to reach the purpose of effective sterilization；
4) knead,
By the mulberry leaf bud point after de-enzyme and absorb water and chrysanthemum indicum synchronized mixes after drying, and slightly kneaded with kneading machine,
Mulberry leaf bud point and chrysanthemum indicum ferment and shape during kneading, the bitter juice of the organic acid in removal mulberry leaf bud point and chrysanthemum indicum and
Astringent taste；
5) fermentation is bakeed,
Add step 2 in the mulberry leaf bud point and chrysanthemum indicum after kneading fermentation setting) in the dried peppermint leaf purchased, lead to after being well mixed
Crossing curer carries out baking refinement, and the baking refinement time continues 2 hours, and temperature control makes mulberry leaf bud point and mother chrysanthemum at 90 DEG C -100 DEG C
Flower free from extraneous odour, and send the faint scent of chrysanthemum indicum and dried peppermint leaf；
6) pack,
A point pouch-packaged is carried out according to every bag 10-15 grams, is then loaded in packing box according to 18 pouches.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611054289.0A CN106689578A (en) | 2016-11-25 | 2016-11-25 | Mulberry leaf shoot chrysanthemum tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611054289.0A CN106689578A (en) | 2016-11-25 | 2016-11-25 | Mulberry leaf shoot chrysanthemum tea and preparation method thereof |
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| CN106689578A true CN106689578A (en) | 2017-05-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611054289.0A Pending CN106689578A (en) | 2016-11-25 | 2016-11-25 | Mulberry leaf shoot chrysanthemum tea and preparation method thereof |
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| CN (1) | CN106689578A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348062A (en) * | 2017-06-29 | 2017-11-17 | 王艳秋 | A kind of pleasant Sang Ju Yin jasmine tea preparation method of flavor |
| CN107348044A (en) * | 2017-07-19 | 2017-11-17 | 安徽霍山县草之灵中药材有限公司 | A kind of manufacture craft of fruity dendrobium nobile flower tea |
| CN107593948A (en) * | 2017-10-27 | 2018-01-19 | 浙江敬存仁生物科技有限公司 | A kind of tea frying method |
Citations (3)
| 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 |
| CN103652113A (en) * | 2012-09-07 | 2014-03-26 | 上虞市岭龙茶果专业合作社 | Preparation method for fragrant mulberry tea |
| CN104585438A (en) * | 2015-01-29 | 2015-05-06 | 何朋飞 | Chrysanthemum-folium mori-mint tea |
-
2016
- 2016-11-25 CN CN201611054289.0A patent/CN106689578A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652113A (en) * | 2012-09-07 | 2014-03-26 | 上虞市岭龙茶果专业合作社 | Preparation method for fragrant mulberry tea |
| 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 |
| CN104585438A (en) * | 2015-01-29 | 2015-05-06 | 何朋飞 | Chrysanthemum-folium mori-mint tea |
Non-Patent Citations (1)
| Title |
|---|
| 龚邦菊: "桑叶制茶 ", 《农家顾问》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348062A (en) * | 2017-06-29 | 2017-11-17 | 王艳秋 | A kind of pleasant Sang Ju Yin jasmine tea preparation method of flavor |
| CN107348044A (en) * | 2017-07-19 | 2017-11-17 | 安徽霍山县草之灵中药材有限公司 | A kind of manufacture craft of fruity dendrobium nobile flower tea |
| CN107593948A (en) * | 2017-10-27 | 2018-01-19 | 浙江敬存仁生物科技有限公司 | A kind of tea frying method |
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Application publication date: 20170524 |
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