CN107259014A - A kind of production technology of mulberry teabag drink - Google Patents
A kind of production technology of mulberry teabag drink Download PDFInfo
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- CN107259014A CN107259014A CN201710562455.6A CN201710562455A CN107259014A CN 107259014 A CN107259014 A CN 107259014A CN 201710562455 A CN201710562455 A CN 201710562455A CN 107259014 A CN107259014 A CN 107259014A
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- mulberry
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- soup
- tea
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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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- Polymers & Plastics (AREA)
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Abstract
The invention discloses a kind of production technology of mulberry teabag drink, it is related to the preparation technology field of mulberry tea beverage.This method includes first process processed, refining step and soup configuration three phases, and first process processed is：Fresh mulberry leaf is plucked, wither, knead, fermentation, cross red pot, dry, mulberries Normal juice is added kneading process, fermentation procedure adds mulberries Normal juice, make to knead leaf and fermentated leaves absorbs the oxidizing ferment and nutriment of mulberries, accelerate the oxidation rate of the materials such as fermentation of black tea process polyphenol, have additional nutrients composition, so that the black tea that the present invention is processed not only has special fruit flavor, soup look is red gorgeous, and enhance the nutritive value of black tea, refining step includes screening, selection by winnowing, stalk-sorting, multiple fire Titian, even heap process, soup arrangement step is that the mulberry tea of refined production is brewed into soup, then citric acid and sweetener are added, the drink fragrant aroma, soup look is red gorgeous to have gold ring, fruit flavor is strong, flavour alcohol and and return it is sweet.
Description
Technical field
The present invention relates to the preparation technology field of mulberry tea beverage, more particularly to a kind of production technology of mulberry teabag drink.
Background technology
Mulberry tea is first-class functional food, it can be depressured, lipid-loweringing, anti-aging increase endurance, reduction cholesterol, suppress fat
Accumulation, suppression thrombus generation, suppress intestinal toxic bacterial reproduction, the oxide for suppressing harmful is generated, and most prominent effect is anti-
Control diabetes, also cough-relieving, reduce phlegm and internal heat, dispelling fatigue, subside a swelling, purify the blood, nti-freckle, beauty treatment, anti-aging the effects such as.Drink conveniently, battalion
Support ingredient draws fast, with enhancing metabolism, blood circulation, the function such as dispelling fatigue.Modern medicine is proved：Mulberry tea contains many
Plant vitamin and the several mineral materials such as mineral matter, amino acid, carbohydrate and string, magnesium, zinc, iron, copper and 18 kinds
Amino acid, Tea Polyphenols, crude protein, crude fibre, soluble sugar, and vitamin B1, vitamin B2, vitamin C, the Hu Luo enriched
The compositions such as Bu Su, chlorophyll, alkaloid.
The content of the invention
The invention provides a kind of production technology of mulberry teabag drink, brisk taste, rich in trace elements of selenium, lysine, tool
There is the health-care efficacy of liver-benefiting eye-brightening reducing blood lipid.
A kind of production technology of mulberry teabag drink, it includes just system, refined and soup and prepares three phases, wherein, first work processed
Sequence step is：Fresh mulberry leaf is plucked, withered, kneading, fermenting, excessively red pot, drying；Refining step step is：Screening, selection by winnowing, stalk-sorting,
Multiple fire Titian, even heap process；Soup arrangement step is that the mulberry tea of refined production is brewed into soup, then adds citric acid and sweet tea
Taste agent；
1) first process processed
Fresh mulberry leaf is plucked：Opened up at the beginning of plucking the leaf of 1 bud 1 to the development of the leaf of 1 bud 1, uniform neat fresh tea passes；
Wither：By fresh mulberry leaf, thin stand is thick to 2cm in air conditioning chamber, and indoor temperature is controlled between 22 DEG C -25 DEG C, and air is wet
Degree control is spread 14-16 hours between 70%-75%；Fresh mulberry leaf dehydration is to water content 60% or so；
Knead：Knead and mulberries Normal juice is added before process is carried out, addition is that the weight of withering leaf and former mulberry juice compares 1：
0.06-0.1, after fully mixing, thin stand 30 minutes is put into 40 types
Kneading machine is kneaded, and mulberry tealeaves shapes during kneading and promotes color, smell and taste；Pressure process is kneaded to be not pressurized 10
Minute, 0.05-0.09MPa, which is gently pressed 40 minutes, 10 minutes 0.05-0.09MPa of 0.13-0.40MPa weight are light presses 20 minutes, deblocks
5 minutes, weight was exerted oneself unsuitable overweight, is kneaded to tentatively into bar and can extruding tea juice；
Fermentation：The fresh mulberry leaf kneaded, adds mulberry juice, and addition is that to knead leaf and the weight ratio of mulberry juice be 1：
0.04-0.1, after fully mixing, spreads in fermentation disk, thick 5-8 centimetres, is put into automatic fermenting machine, fermentation temperature is maintained at
28 DEG C -30 DEG C, humidity 90%-95%, air inlet in 30 minutes 1 time, inlet period 2 minutes, time 2 h；
Cross red pot：By the mulberry tea base fermented, fixing 3-5 minutes is bakeed with 150 DEG C of -200 DEG C of high temperature, suppresses polyphenol rapidly
Oxidizing ferment activity, evaporates moisture；
Drying：Dried 90-120 minutes for 80 DEG C -90 DEG C with dryer, be dried to moisture content below 8%；
2) refining step：
Screening：Sorted with screen(ing) machine, realize that thickness is separated；
Selection by winnowing：Monolithic and bud-leaf are separated with winnowing machine, thin is removed；
Stalk-sorting：Old stem and stalk are removed with stalk pickup machine branch；
Multiple fire Titian：Moisture removal is further removed with dryer, tea perfume is played；
Even heap：Assorted rear mixing is carried out according to each section of tea ratio；
3) soup arrangement step：
The mulberry tea of refined production is brewed to soup, citric acid and sweetener seasoning bottling is then added.
The production technology of above-mentioned mulberry teabag drink, addition mulberries Normal juice before kneading, addition is withering leaf and former mulberry juice
Weight ratio be 1：0.06-0.1.
Addition mulberries Normal juice before the production technology of above-mentioned mulberry teabag drink, fermentation, addition is withering leaf and former mulberry juice
Weight ratio be 1：0.04-0.1.
The production technology of above-mentioned mulberry teabag drink, adds mulberries Normal juice respectively before kneading and before fermentation, addition is respectively
Weight ratio is 1：0.04-0.06 and 1：0.04.
The production technology of above-mentioned mulberry teabag drink, fermentation has used automatic fermenting machine, 28 DEG C -30 DEG C of fermentation temperature, humidity
90%-95%, air inlet in 30 minutes 1 time, inlet period 2 minutes.
The beneficial effects of the invention are as follows：The present invention is allocated as mulberry by the way that mulberry leaf are made into mulberry tealeaves and then millet paste is made
Teabag drink, technique is simpler, ensure that the pharmacology of tealeaves is not damaged by, while fast and easy is drunk, the mouth of mulberry teabag drink
Feel soft, fragrant aroma, soup look it is red it is gorgeous have gold ring, fruit flavor is strong, flavour alcohol and and return it is sweet.
Embodiment
More clearly intactly illustrate to be made to the present invention, with reference to the specific embodiment of the present invention to the present invention
Technical scheme further illustrate.
A kind of production technology of mulberry teabag drink, it includes just system, refined and soup and prepares three phases, wherein, first work processed
Sequence step is：Fresh mulberry leaf is plucked, withered, kneading, fermenting, excessively red pot, drying；Refining step step is：Screening, selection by winnowing, stalk-sorting,
Multiple fire Titian, even heap process；Soup arrangement step is that the mulberry tea of refined production is brewed into soup, then adds citric acid and sweet tea
Taste agent；
1) first process processed
Fresh mulberry leaf is plucked：Opened up at the beginning of plucking the leaf of 1 bud 1 to the development of the leaf of 1 bud 1, uniform neat fresh tea passes；
Wither：By fresh mulberry leaf, thin stand is thick to 2cm in air conditioning chamber, and indoor temperature is controlled between 22 DEG C -25 DEG C, and air is wet
Degree control is spread 14-16 hours between 70%-75%；Fresh mulberry leaf dehydration is to water content 60% or so；
Knead：Knead and mulberries Normal juice is added before process is carried out, addition is that the weight of withering leaf and former mulberry juice compares 1：
0.06-0.1, after fully mixing, thin stand 30 minutes is put into 40 types
Kneading machine is kneaded, and mulberry tealeaves shapes during kneading and promotes color, smell and taste；Pressure process is kneaded to be not pressurized 10
Minute, 0.05-0.09MPa, which is gently pressed 40 minutes, 10 minutes 0.05-0.09MPa of 0.13-0.40MPa weight are light presses 20 minutes, deblocks
5 minutes, weight was exerted oneself unsuitable overweight, is kneaded to tentatively into bar and can extruding tea juice；
Fermentation：The fresh mulberry leaf kneaded, adds mulberry juice, and addition is that to knead leaf and the weight ratio of mulberry juice be 1：
0.04-0.1, after fully mixing, spreads in fermentation disk, thick 5-8 centimetres, is put into automatic fermenting machine, fermentation temperature is maintained at
28 DEG C -30 DEG C, humidity 90%-95%, air inlet in 30 minutes 1 time, inlet period 2 minutes, time 2 h；
Cross red pot：By the mulberry tea base fermented, fixing 3-5 minutes is bakeed with 150 DEG C of -200 DEG C of high temperature, suppresses polyphenol rapidly
Oxidizing ferment activity, evaporates moisture；
Drying：Dried 90-120 minutes for 80 DEG C -90 DEG C with dryer, be dried to moisture content below 8%；
2) refining step：
Screening：Sorted with screen(ing) machine, realize that thickness is separated；
Selection by winnowing：Monolithic and bud-leaf are separated with winnowing machine, thin is removed；
Stalk-sorting：Old stem and stalk are removed with stalk pickup machine branch；
Multiple fire Titian：Moisture removal is further removed with dryer, tea perfume is played；
Even heap：Assorted rear mixing is carried out according to each section of tea ratio；
4) soup arrangement step：
The mulberry tea of refined production is brewed to soup, citric acid and sweetener seasoning bottling is then added.
The production technology of above-mentioned mulberry teabag drink, addition mulberries Normal juice before kneading, addition is withering leaf and former mulberry juice
Weight ratio be 1：0.06-0.1.
Addition mulberries Normal juice before the production technology of above-mentioned mulberry teabag drink, fermentation, addition is withering leaf and former mulberry juice
Weight ratio be 1：0.04-0.1.
The production technology of above-mentioned mulberry teabag drink, adds mulberries Normal juice respectively before kneading and before fermentation, addition is respectively
Weight ratio is 1：0.04-0.06 and 1：0.04.
The production technology of above-mentioned mulberry teabag drink, fermentation has used automatic fermenting machine, 28 DEG C -30 DEG C of fermentation temperature, humidity
90%-95%, air inlet in 30 minutes 1 time, inlet period 2 minutes.
The beneficial effects of the invention are as follows：The present invention is allocated as mulberry by the way that mulberry leaf are made into mulberry tealeaves and then millet paste is made
Teabag drink, technique is simpler, ensure that the pharmacology of tealeaves is not damaged by, while fast and easy is drunk, the mouth of mulberry teabag drink
Feel soft, fragrant aroma, soup look it is red it is gorgeous have gold ring, fruit flavor is strong, flavour alcohol and and return it is sweet.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (5)
1. a kind of production technology of mulberry teabag drink, it is characterised in that it includes just system, refined and soup and prepares three phases, its
In, first process processed is：Fresh mulberry leaf is plucked, withered, kneading, fermenting, excessively red pot, drying；Refining step step is：Screening,
Selection by winnowing, stalk-sorting, multiple fiery Titian, even heap process；Soup arrangement step is that the mulberry tea of refined production is brewed into soup, is then added
Citric acid and sweetener；
1) first process processed
Fresh mulberry leaf is plucked：Opened up at the beginning of plucking the leaf of 1 bud 1 to the development of the leaf of 1 bud 1, uniform neat fresh tea passes；
Wither：By fresh mulberry leaf, thin stand is thick to 2cm in air conditioning chamber, and indoor temperature is controlled between 22 DEG C -25 DEG C, air humidity control
System is spread 14-16 hours between 70%-75%；Fresh mulberry leaf dehydration is to water content 60% or so；
Knead：Knead and mulberries Normal juice is added before process is carried out, addition is that the weight of withering leaf and former mulberry juice compares 1：0.06-
0.1, after fully mixing, thin stand 30 minutes is put into 40 types
Kneading machine is kneaded, and mulberry tealeaves shapes during kneading and promotes color, smell and taste；Pressure process is kneaded to be not pressurized 10 minutes,
Gently pressure 40 minutes, 10 minutes 0.05-0.09MPa of 0.13-0.40MPa weight are gently pressed 20 minutes 0.05-0.09MPa, are deblocked 5 points
Clock, weight is exerted oneself unsuitable overweight, is kneaded to tentatively into bar and can extruding tea juice；
Fermentation：The fresh mulberry leaf kneaded, adds mulberry juice, and addition is that to knead leaf and the weight ratio of mulberry juice be 1：0.04-
0.1, fully mix after, spread in fermentation disk in, it is thick 5-8 centimetres, be put into automatic fermenting machine, fermentation temperature be maintained at 28 DEG C-
30 DEG C, humidity 90%-95%, air inlet in 30 minutes 1 time, inlet period 2 minutes, time 2 h；
Cross red pot：By the mulberry tea base fermented, fixing 3-5 minutes is bakeed with 150 DEG C of -200 DEG C of high temperature, suppresses polyphenol oxidase rapidly
Enzyme activity is moved, and evaporates moisture；
Drying：Dried 90-120 minutes for 80 DEG C -90 DEG C with dryer, be dried to moisture content below 8%；
2) refining step：
Screening：Sorted with screen(ing) machine, realize that thickness is separated；
Selection by winnowing：Monolithic and bud-leaf are separated with winnowing machine, thin is removed；
Stalk-sorting：Old stem and stalk are removed with stalk pickup machine branch；
Multiple fire Titian：Moisture removal is further removed with dryer, tea perfume is played；
Even heap：Assorted rear mixing is carried out according to each section of tea ratio；
3) soup arrangement step：
The mulberry tea of refined production is brewed to soup, citric acid and sweetener seasoning bottling is then added.
2. the production technology of mulberry teabag drink according to claim 1, it is characterised in that addition mulberries Normal juice before kneading, plus
It is 1 to enter the weight ratio that amount is withering leaf and former mulberry juice：0.06-0.1.
3. the production technology of mulberry teabag drink according to claim 1, it is characterised in that addition mulberries Normal juice before fermentation, plus
It is 1 to enter the weight ratio that amount is withering leaf and former mulberry juice：0.04-0.1.
4. the production technology of mulberry teabag drink according to claim 1, it is characterised in that added respectively before kneading and before fermentation
Mulberries Normal juice, addition is respectively that weight ratio is 1：0.04-0.06 and 1：0.04.
5. the production technology of mulberry teabag drink according to claim 1, it is characterised in that fermentation has used automatic fermenting machine,
28 DEG C -30 DEG C of fermentation temperature, humidity 90%-95%, air inlet in 30 minutes 1 time, inlet period 2 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710562455.6A CN107259014A (en) | 2017-07-11 | 2017-07-11 | A kind of production technology of mulberry teabag drink |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710562455.6A CN107259014A (en) | 2017-07-11 | 2017-07-11 | A kind of production technology of mulberry teabag drink |
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| Publication Number | Publication Date |
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| CN107259014A true CN107259014A (en) | 2017-10-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710562455.6A Withdrawn CN107259014A (en) | 2017-07-11 | 2017-07-11 | A kind of production technology of mulberry teabag drink |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108742011A (en) * | 2018-05-15 | 2018-11-06 | 六安玫瑰红茶品有限公司 | A kind of endurable silkworm excrement headrest for automobile of work( |
-
2017
- 2017-07-11 CN CN201710562455.6A patent/CN107259014A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108742011A (en) * | 2018-05-15 | 2018-11-06 | 六安玫瑰红茶品有限公司 | A kind of endurable silkworm excrement headrest for automobile of work( |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171020 |
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| WW01 | Invention patent application withdrawn after publication |