CN106819287A - A kind of preparation method of folium mori black tea - Google Patents
A kind of preparation method of folium mori black tea Download PDFInfo
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- CN106819287A CN106819287A CN201710042556.0A CN201710042556A CN106819287A CN 106819287 A CN106819287 A CN 106819287A CN 201710042556 A CN201710042556 A CN 201710042556A CN 106819287 A CN106819287 A CN 106819287A
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- mulberry leaf
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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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation method of folium mori black tea, carried out by following processing step：Raw material is plucked and piecemeal → fermenting twice → absorption baking → dry tea treatment is adjusted → kneaded to the first tune that withers → artificial frostization → secondary withering；The white chemical industry skill that process of the invention passes through mulberry leaf, realize the independent fermentation of mulberry leaf, solving mulberry leaf fermentation in the prior art needs the drawbacks of coordinating Tea Polyphenols in Tea to realize auxiliary, the mulberry leaf of prior art are prepared into health-care tea made of mulberry leaves mouthfeel bitterness simultaneously, the new technology that the present invention is bakeed using carbon nano rod absorption, thoroughly solve the problems, such as that mulberry leaf are pained, the tea product soup look of preparation has the soup look of black tea, local flavor, while mouthfeel retains the fragrant of pure mulberry leaf without bitterness.
Description
Technical field
The invention belongs to mulberry leaf manufacture field, specially a kind of preparation method of folium mori black tea.
Background technology
Mulberry leaf are the kings of plant, the good reputation for having " ginseng is vulcanized, and mulberry leaf are mended clearly ".It is also " the medicine food of health ministry confirmation
It is homologous " plant, " one of big health food of mankind's 21 century ten " is listed in by international food health organization, as the new food of mankind's green
Product source.Drunk as a tea so that mulberry leaf are soaked, mulberry leaf include one kind and are called 1- deoxidations open country mycin (DNJ), and this is that one kind exists only in mulberry leaf
In a kind of alkaloid, content about 100mg/100g, this alkaloid is a kind of inhibitor of alpha-glucosidase.Not only contain in mulberry leaf
There is DNJ, and it is pure containing abundant gamma aminobutyric acid and plant, and its content is 3-4 times of green tea.With fat-reducing, beauty, drop blood
The effect of sugar.
Mulberry leaf greatly differ from each other on biochemical composition with tealeaves, and healthcare function is different, and mulberry leaf are particularly in drop blood
Many effects such as sugar are especially prominent, especially welcome in the middle of mid-aged population, but because mulberry leaf are cold, deal with improperly
If, it is excessive drink if, can taste be caused with burden.The fermentation process of mulberry leaf can solve this problem, but, pure mulberry
The domestic and international experts and scholars of leaf fermentation arts do not research and develop successfully always, only such as national patent in the middle of prior art：
That utilizes mulberry leaf together with other fresh leaves of tea plant in the middle of a kind of folium mori black tea processing methods of CN103518892A, its technical scheme
The technology of composite fermentation, the technology of this composite fermentation is realized using materials such as the Tea Polyphenols in the middle of other fresh leaves of tea plant
Fermentation technique, and pure mulberry leaf fermentation technique is difficult to very much on the premise of this fermented material reference is lacked, and the application
Technical scheme is aimed at existing this technical problem.
The content of the invention
It is an object of the invention to provide a kind of preparation method of folium mori black tea.
The purpose of the present invention can be achieved through the following technical solutions：
A kind of preparation method of folium mori black tea, comprises the following steps：
(1) raw material is plucked and the first tune that withers：Mulberry tree fresh leaf is plucked, petiole is discarded, the fresh leaf of harvesting is put into and is withered in tune groove,
Thickness 2cm is spread, was turned over once every two hours, withered and be transferred to leaf moisture content and maintain 50%-60%；
(2) artificial frostization：Manual simulation's nature forms condition required during frost, and the temperature for making mulberry leaf with ice drops to O
Below DEG C, the relative humidity near mulberry leaf in air reaches 100%, 8 hours whiteization time, then by the mulberry leaf of leaf surface frostization
Take out, be placed in 0 DEG C of environment and stand 30 minutes, leaf moisture content maintains 60%-70% after frostization；
(3) the secondary tune that withers：Mulberry leaf after frostization in step (2) are put into the tune groove that withers, blown a cold wind over 5 hours, withered and be transferred to water
Divide content in 30%-35%；
(4) piecemeal is kneaded：The mulberry leaf that mix up of withering put kneading machine into, knead 20-30 minutes, and 15-20 is kneaded in then pressurization
Minute, blade is kneaded into dark brown, then subtracts pressure and knead shaping, the mulberry leaf of shaping are put into dividing box and stir piecemeal,
Eventually form the form of one one；
(5) fermenting twice：The mulberry leaf that will be kneaded spread carries out first time fermentation, fermentation temperature 27.5 in fermenting cellar
DEG C, humidity 85%, fermentation time 3~4 hours opens fermenting cellar and changes fresh air 5 minutes, by the mulberry after one time fermentation per hour
Leaf takes out fermenting cellar, shakes apart natural cooling, and continuing to spread 3-4 hours after being cooled to room temperature, then be put in fermenting cellar carries out second hair
Ferment, 35.5 DEG C of fermentation temperature, humidity 80% opens fermenting cellar and changes fresh air 3 minutes, after fermenting 40 minutes 2 hours per hour
39 DEG C were risen in 20 minutes, drying of deblocking is carried out at once；
(6) absorption is bakeed：The mulberry leaf of step (5) are put into curer, placement diameter 1cm's receives on the tank wall of curer
Rice carbon energy stick, arrangement density is every square metre and arranges 170, and 100 DEG C -105 DEG C of stoving temperature bakees time 2 h；
(7) second adsorption is bakeed：The mulberry leaf that step (6) is bakeed take out, and are placed again into curer, the tank wall of curer
The nano-sized carbon energy stick of upper placement diameter 1cm, arrangement density is every square metre and arranges 170, and 90 DEG C -95 DEG C of stoving temperature dries
2.5 hours roasting time, the mulberry leaf water content 3%-5% after baking；
(8) dry tea treatment：It is sealed in after baking at shady and cool drying, normal temperature stands nature and changes 25-30 days, again in 90-
Bakeed 2 hours at 95 DEG C, will foot it is dry after Mulberry-leaf Tea through sub-sieve, weed out powder, pornographic movie of winnowing with a dustpan, pick it is miscellaneous after pack.
Beneficial effects of the present invention：The white chemical industry skill that process of the invention passes through mulberry leaf, realizes the independent of mulberry leaf
Fermentation, solving mulberry leaf fermentation in the prior art needs the drawbacks of coordinating Tea Polyphenols in Tea to realize auxiliary, while existing skill
The mulberry leaf of art are prepared into health-care tea made of mulberry leaves mouthfeel bitterness, and the new technology that the present invention is bakeed using carbon nano rod absorption is thorough to solve
The pained problems of mulberry leaf, the tea product soup look of preparation has the soup look of black tea, local flavor, while mouthfeel retains the fragrant of pure mulberry leaf
Without bitterness.
Specific embodiment
The present invention is described in further detail with reference to specific embodiment.
Embodiment 1
A kind of preparation method of folium mori black tea, comprises the following steps：
(1) raw material is plucked and the first tune that withers：Mulberry tree fresh leaf is plucked, petiole is discarded, the fresh leaf of harvesting is put into and is withered in tune groove,
Thickness 2cm is spread, was turned over once every two hours, withered and be transferred to leaf moisture content and maintain 50%-60%；
(2) artificial frostization：Manual simulation's nature forms condition required during frost, and the temperature for making mulberry leaf with ice drops to O
Below DEG C, the relative humidity near mulberry leaf in air reaches 100%, 8 hours whiteization time, then by the mulberry leaf of leaf surface frostization
Take out, be placed in 0 DEG C of environment and stand 30 minutes, leaf moisture content maintains 60%-70% after frostization；
(3) the secondary tune that withers：Mulberry leaf after frostization in step (2) are put into the tune groove that withers, blown a cold wind over 5 hours, withered and be transferred to water
Divide content in 30%-35%；
(4) piecemeal is kneaded：The mulberry leaf that mix up of withering put kneading machine into, knead 20-30 minutes, and 15-20 is kneaded in then pressurization
Minute, blade is kneaded into dark brown, then subtracts pressure and knead shaping, the mulberry leaf of shaping are put into dividing box and stir piecemeal,
Eventually form the form of one one；
(5) fermenting twice：The mulberry leaf that will be kneaded spread carries out first time fermentation, fermentation temperature 27.5 in fermenting cellar
DEG C, humidity 85%, fermentation time 3~4 hours opens fermenting cellar and changes fresh air 5 minutes, by the mulberry after one time fermentation per hour
Leaf takes out fermenting cellar, shakes apart natural cooling, and continuing to spread 3-4 hours after being cooled to room temperature, then be put in fermenting cellar carries out second hair
Ferment, 35.5 DEG C of fermentation temperature, humidity 80% opens fermenting cellar and changes fresh air 3 minutes, after fermenting 40 minutes 2 hours per hour
39 DEG C were risen in 20 minutes, drying of deblocking is carried out at once；
(6) absorption is bakeed：The mulberry leaf of step (5) are put into curer, placement diameter 1cm's receives on the tank wall of curer
Rice carbon energy stick, arrangement density is every square metre and arranges 170, and 100 DEG C -105 DEG C of stoving temperature bakees time 2 h；
(7) second adsorption is bakeed：The mulberry leaf that step (6) is bakeed take out, and are placed again into curer, the tank wall of curer
The nano-sized carbon energy stick of upper placement diameter 1cm, arrangement density is every square metre and arranges 170, and 90 DEG C -95 DEG C of stoving temperature dries
2.5 hours roasting time, the mulberry leaf water content 3%-5% after baking；
(8) dry tea treatment：It is sealed in after baking at shady and cool drying, normal temperature stands nature and changes 25-30 days, again in 90-
Bakeed 2 hours at 95 DEG C, will foot it is dry after Mulberry-leaf Tea through sub-sieve, weed out powder, pornographic movie of winnowing with a dustpan, pick it is miscellaneous after pack.
Above content is only to structure example of the present invention and explanation, affiliated those skilled in the art couple
Described specific embodiment is made various modifications or supplement or is substituted using similar mode, without departing from invention
Structure surmounts scope defined in the claims, all should belong to protection scope of the present invention.
Claims (1)
1. a kind of preparation method of folium mori black tea, it is characterised in that comprise the following steps that：
(1) raw material is plucked and the first tune that withers：Mulberry tree fresh leaf is plucked, petiole is discarded, the fresh leaf of harvesting is put into and is withered in tune groove, spread
Thickness 2cm, turned over once every two hours, withers and is transferred to leaf moisture content and maintains 50%-60%；
(2) artificial frostization：Manual simulation's nature forms condition required during frost, with ice make the temperature of mulberry leaf drop to O DEG C with
Under, the relative humidity near mulberry leaf in air reaches 100%, 8 hours whiteization time, then takes out the mulberry leaf of leaf surface frostization
Come, be placed in 0 DEG C of environment and stand 30 minutes, leaf moisture content maintains 60%-70% after frostization；
(3) the secondary tune that withers：Mulberry leaf after frostization in step (2) are put into the tune groove that withers, blown a cold wind over 5 hours, withered and be transferred to moisture and contain
Amount is in 30%-35%；
(4) piecemeal is kneaded：The mulberry leaf that mix up of withering put kneading machine into, knead 20-30 minutes, and then pressurization is kneaded 15-20 minutes,
Blade is kneaded into dark brown, then subtracts pressure and knead shaping, the mulberry leaf of shaping are put into piecemeal is stirred in dividing box, last shape
The form that Cheng Yigen is mono-；
(5) fermenting twice：The mulberry leaf that will be kneaded spread carries out first time fermentation in fermenting cellar, and 27.5 DEG C of fermentation temperature is wet
Degree 85%, fermentation time 3~4 hours opens fermenting cellar and changes fresh air 5 minutes per hour, and the mulberry leaf after one time fermentation are taken
Go out fermenting cellar, shake apart natural cooling, continuing to spread 3-4 hours after being cooled to room temperature, then be put in fermenting cellar carries out second fermentation, send out
35.5 DEG C of ferment temperature, humidity 80% opens fermenting cellar and changes fresh air 3 minutes, at 20 points after fermenting 40 minutes 2 hours per hour
39 DEG C are risen in clock, drying of deblocking is carried out at once；
(6) absorption is bakeed：The mulberry leaf of step (5) are put into curer, the nano-sized carbon of placement diameter 1cm on the tank wall of curer
Energy stick, arrangement density is every square metre and arranges 170, and 100 DEG C -105 DEG C of stoving temperature bakees time 2 h；
(7) second adsorption is bakeed：The mulberry leaf that step (6) is bakeed take out, and are placed again into curer, cloth on the tank wall of curer
The nano-sized carbon energy stick of diameter 1cm is put, arrangement density is every square metre and arranges 170,90 DEG C -95 DEG C of stoving temperature, during baking
Between 2.5 hours, the mulberry leaf water content 3%-5% after baking；
(8) dry tea treatment：It is sealed in after baking at shady and cool drying, normal temperature stands nature and changes 25-30 days, again at 90-95 DEG C
It is lower to bakee 2 hours, will foot it is dry after Mulberry-leaf Tea through sub-sieve, weed out powder, pornographic movie of winnowing with a dustpan, pick it is miscellaneous after pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710042556.0A CN106819287A (en) | 2017-01-20 | 2017-01-20 | A kind of preparation method of folium mori black tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710042556.0A CN106819287A (en) | 2017-01-20 | 2017-01-20 | A kind of preparation method of folium mori black tea |
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| CN106819287A true CN106819287A (en) | 2017-06-13 |
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| CN201710042556.0A Pending CN106819287A (en) | 2017-01-20 | 2017-01-20 | A kind of preparation method of folium mori black tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841328A (en) * | 2021-01-19 | 2021-05-28 | 靖西市乐村茶叶有限公司 | Equipment and process for reducing bitter taste of black tea |
| CN114145372A (en) * | 2021-12-10 | 2022-03-08 | 六安玫瑰红茶品有限公司 | Frosting treatment method of mulberry leaf black tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356793A (en) * | 2011-10-14 | 2012-02-22 | 广东信达茧丝绸股份有限公司 | Method for preparing mulberry leaf tea |
| CN104757209A (en) * | 2015-04-09 | 2015-07-08 | 六安玫瑰红茶品有限公司 | Preparation method of black tea containing mulberry leaves |
-
2017
- 2017-01-20 CN CN201710042556.0A patent/CN106819287A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356793A (en) * | 2011-10-14 | 2012-02-22 | 广东信达茧丝绸股份有限公司 | Method for preparing mulberry leaf tea |
| CN104757209A (en) * | 2015-04-09 | 2015-07-08 | 六安玫瑰红茶品有限公司 | Preparation method of black tea containing mulberry leaves |
Non-Patent Citations (1)
| Title |
|---|
| 刘金柱: "桑叶茶的制作技术", 《蚕桑茶叶通讯》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841328A (en) * | 2021-01-19 | 2021-05-28 | 靖西市乐村茶叶有限公司 | Equipment and process for reducing bitter taste of black tea |
| CN114145372A (en) * | 2021-12-10 | 2022-03-08 | 六安玫瑰红茶品有限公司 | Frosting treatment method of mulberry leaf black tea |
| CN114145372B (en) * | 2021-12-10 | 2023-08-22 | 六安玫瑰红茶品有限公司 | Frosting treatment method of mulberry leaf black tea |
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Application publication date: 20170613 |