CN108522681A - A kind of health-care tea made of mulberry leaves processing technology - Google Patents
A kind of health-care tea made of mulberry leaves processing technology Download PDFInfo
- Publication number
- CN108522681A CN108522681A CN201810496139.8A CN201810496139A CN108522681A CN 108522681 A CN108522681 A CN 108522681A CN 201810496139 A CN201810496139 A CN 201810496139A CN 108522681 A CN108522681 A CN 108522681A
- Authority
- CN
- China
- Prior art keywords
- mulberry
- leaf
- mulberry leaf
- health
- tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of health-care tea made of mulberry leaves processing technologys, include the following steps：（1）Harvest mulberry leaf：Tender leaf is picked, low temperature, the storage of shady and cool dark place are immediately placed at；（2）Water-removing：By mulberry leaf in 90 100 DEG C of blanching 15s 30s；（3）It is cooling：It is taken out immediately after blanching, room temperature is rapidly cooled to cold water；（4）Dehydration：Mulberry leaf after cooling are fully dehydrated with dryer；（5）Kneading：Dewatered mulberry leaf are put into rolling machine, are kneaded rapidly, then with 50 DEG C or so of 30 40min of heated-air drying；（6）It is dry：Dried using hot blast drum, 50 DEG C of initial temperature is gradually increased to 80 DEG C, until blade autogenous shrinkage is at web-like, moisture about 10%, then is warming up to 90 100 DEG C, drying to the end product moisture up to 5%~7% or less；（7）Packaging：Dried Mulberry-leaf Tea is packaged with packing machine.The Mulberry-leaf Tea nutrition leak that the present invention makes is few, additive-free.
Description
Technical field
The present invention relates to tea processing field, in particular to arriving a kind of health-care tea made of mulberry leaves processing technology.
Background technology
With the adjustment of the structure of agricultural production and the implementation of multi-line regression model, mulberry tree has all been planted in many places, as special type
Economic forest, quickly, in addition to breeding silkworms, there is the phenomenon of a large amount of mulberry leaf surpluses in mulberry field area increase, a large amount of to waste
Precious resources.
Mulberry leaf are included in the list of " being both food and drug " by the Ministry of Public Health of China.《Compendium of Materia Medica》Li Shizhen (1518-1593 A.D.) is said：
" mulberry leaf can improve eyesight long hair ", " decoct extract clothes, can remove tinea pedis oedema ", " processing ripe pan-fried drink, quench the thirst for tea ", " mulberry leaf can informal dress, or
On behalf of the tea, to make us clever ".Contain 17 kinds of amino acid and a variety of abundant nutriments, such as thick protein, carbon in Mulberry-leaf Tea
Hydrate, the extract of ether, inorganic matter and other compositions.Just contain 17 kinds of amino acid only in thick protein, wherein 15 kinds are
The amino acid (being compareed with ordinary tea leaves, without tea ammonia glue, glutamine in mulberry leaf) that human body needs.In carbohydrate mainly
Carbohydrate pectin and crude fibre.Inorganic matter mainly has potassium, calcium, silicon etc., mainly has vitamin and its derivative organic in other compositions
Acid and pigment etc..
Invention content
The object of the present invention is to provide a kind of health-care tea made of mulberry leaves processing technology, the Mulberry-leaf Tea method that this method makes is simple,
Nutrition leak is few, additive-free, i.e., bubble is drunk.
To achieve the above object, the present invention is achieved by the following technical solutions：A kind of health-care tea made of mulberry leaves processing side
Method includes the following steps：（1）Harvest mulberry leaf：Tender leaf is picked, low temperature, the storage of shady and cool dark place are immediately placed at；（2）Water-removing：By mulberry
Leaf is in 90-100 DEG C of blanching 15s-30s；（3）It is cooling：It is taken out immediately after blanching, room temperature is rapidly cooled to cold water；（4）Dehydration：
Mulberry leaf after cooling are fully dehydrated with dryer；（5）Kneading：Dewatered mulberry leaf are put into rolling machine, it is rapid to carry out
Kneading, then with 50 DEG C or so of heated-air drying 30-40min；（6）It is dry：It is dried using hot blast drum, 50 DEG C of initial temperature, by
It edges up to 80 DEG C, until blade autogenous shrinkage is at web-like, moisture about 10%, then is warming up to 90-100 DEG C, drying product to the end
Water content is up to 5%~7% or less；（7）Packaging：Dried Mulberry-leaf Tea is packaged with packing machine.
It further illustrates, when the picking tender leaf, to prevent vein injury.
It further illustrates, it is 20-30% that mulberry leaf water content is made after the dehydration.
Compared with prior art, the present invention has the advantages that：The Mulberry-leaf Tea method that this method makes is simple, nutrition
It is lost in less, additive-free, i.e., bubble is drunk.
Specific implementation mode
Below in conjunction with specific implementation mode, present invention is further described in detail, but does not limit the scope of the invention
And application range：
Embodiment 1
A kind of health mulberry leaf tea process, includes the following steps：（1）The harvesting of raw material：Pick tender leaf when, prevent vein by
The juice of wound, spilling meets air oxidation and changes colour, and low temperature, the storage of shady and cool dark place should be immediately placed at after adopting；（2）Water-removing：By mulberry
Leaf makes the enzyme in fresh leaf inactivate in 90 DEG C of blanching 30s, removes raw green taste, makes the peculiar faint scent that generation is fresh, enhance the soft of mulberry leaf
Toughness is conducive to knead；（3）It is cooling：It is taken out immediately after blanching, room temperature is rapidly cooled to cold water；（4）Dehydration：It is after cooling
Mulberry leaf are fully dehydrated with dryer, and it is 20% to make mulberry leaf water content, in favor of kneading and rapid draing；（5）Kneading：It will take off
Mulberry leaf after water are put into rolling machine, are kneaded rapidly, then with 50 DEG C or so of heated-air drying 40min.（6）It is dry：Using
Hot blast drum is dried, and 50 DEG C of initial temperature is gradually increased to 80 DEG C, until blade autogenous shrinkage is at web-like, moisture about 10%, then
Be warming up to 100 DEG C, drying to the end product moisture up to 7% or less；（7）Packaging：Dried Mulberry-leaf Tea is packed with packing machine
It is good, at different size, sold after product inspection qualification.
Embodiment 2
A kind of health mulberry leaf tea process, includes the following steps：（1）The harvesting of raw material：Pick tender leaf when, prevent vein by
The juice of wound, spilling meets air oxidation and changes colour, and low temperature, the storage of shady and cool dark place should be immediately placed at after adopting；（2）Water-removing：By mulberry
Leaf makes the enzyme in fresh leaf inactivate in 100 DEG C of blanching 15s, removes raw green taste, makes the peculiar faint scent that generation is fresh, enhance mulberry leaf
Flexibility is conducive to knead；（3）It is cooling：It is taken out immediately after blanching, room temperature is rapidly cooled to cold water；（4）Dehydration：After cooling
Mulberry leaf be fully dehydrated with dryer, make mulberry leaf water content be 30%, in favor of kneading and rapid draing；（5）Kneading：It will
Dewatered mulberry leaf are put into rolling machine, are kneaded rapidly, then with 50 DEG C or so of heated-air drying 30min.（6）It is dry：It adopts
It is dried with hot blast drum, 50 DEG C of initial temperature is gradually increased to 80 DEG C, until blade autogenous shrinkage is at web-like, moisture about 10%,
Be warming up to 90 DEG C again, drying to the end product moisture up to 5% or less；（7）Packaging：By dried Mulberry-leaf Tea packing machine packet
It installs, at different size, is sold after product inspection qualification.
Embodiment 3
A kind of health mulberry leaf tea process, includes the following steps：（1）The harvesting of raw material：Pick tender leaf when, prevent vein by
The juice of wound, spilling meets air oxidation and changes colour, and low temperature, the storage of shady and cool dark place should be immediately placed at after adopting；（2）Water-removing：By mulberry
Leaf makes the enzyme in fresh leaf inactivate in 95 DEG C of blanching 25s, removes raw green taste, makes the peculiar faint scent that generation is fresh, enhance the soft of mulberry leaf
Toughness is conducive to knead；（3）It is cooling：It is taken out immediately after blanching, room temperature is rapidly cooled to cold water；（4）Dehydration：It is after cooling
Mulberry leaf are fully dehydrated with dryer, and it is 25% to make mulberry leaf water content, in favor of kneading and rapid draing；（5）Kneading：It will take off
Mulberry leaf after water are put into rolling machine, are kneaded rapidly, then with 50 DEG C or so of heated-air drying 35min.（6）It is dry：Using
Hot blast drum is dried, and 50 DEG C of initial temperature is gradually increased to 80 DEG C, until blade autogenous shrinkage is at web-like, moisture about 10%, then
Be warming up to 95 DEG C, drying to the end product moisture up to 6% or less；（7）Packaging：Dried Mulberry-leaf Tea is packed with packing machine
It is good, at different size, sold after product inspection qualification.
The Mulberry-leaf Tea method that this method makes is simple, and nutrition leak is few, additive-free, i.e., bubble is drunk.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, and it cannot be said that
The specific implementation of the present invention is confined to these explanations.For those of ordinary skill in the art to which the present invention belongs, exist
Several equivalent substitute or obvious modifications are made under the premise of not departing from present inventive concept, and performance or use is identical, all should
It is considered as belonging to present invention scope of patent protection determined by the appended claims.
Claims (3)
1. a kind of health mulberry leaf tea process, which is characterized in that include the following steps：（1）Harvest mulberry leaf：Tender leaf is picked, is stood
It is placed on low temperature, the storage of shady and cool dark place；（2）Water-removing：By mulberry leaf in 90-100 DEG C of blanching 15s-30s；（3）It is cooling：After blanching
It takes out immediately, room temperature is rapidly cooled to cold water；（4）Dehydration：Mulberry leaf after cooling are fully dehydrated with dryer；（5）It rubs
System：Dewatered mulberry leaf are put into rolling machine, are kneaded rapidly, then with 50 DEG C or so of heated-air drying 30-40min；（6）
It is dry：It is dried using hot blast drum, 50 DEG C of initial temperature is gradually increased to 80 DEG C, until blade autogenous shrinkage is at web-like, moisture
About 10%, then be warming up to 90-100 DEG C, drying to the end product moisture up to 5%~7% or less；（7）Packaging：By dried mulberry
Leaf tea is packaged with packing machine.
2. a kind of health-care tea made of mulberry leaves processing technology according to claim 1, which is characterized in that when the picking tender leaf,
Prevent vein injured.
3. a kind of health-care tea made of mulberry leaves processing technology according to claim 1, which is characterized in that make mulberry after the dehydration
Leaf water content is 20-30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810496139.8A CN108522681A (en) | 2018-05-22 | 2018-05-22 | A kind of health-care tea made of mulberry leaves processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810496139.8A CN108522681A (en) | 2018-05-22 | 2018-05-22 | A kind of health-care tea made of mulberry leaves processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108522681A true CN108522681A (en) | 2018-09-14 |
Family
ID=63472390
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810496139.8A Pending CN108522681A (en) | 2018-05-22 | 2018-05-22 | A kind of health-care tea made of mulberry leaves processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108522681A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791028A (en) * | 2010-01-22 | 2010-08-04 | 西安雯予生物科技有限公司 | Mulberry leaf health protection tea and preparation method thereof |
| CN105053363A (en) * | 2015-08-24 | 2015-11-18 | 胡在进 | Manufacturing method of mulberry leaf health-care tea |
-
2018
- 2018-05-22 CN CN201810496139.8A patent/CN108522681A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101791028A (en) * | 2010-01-22 | 2010-08-04 | 西安雯予生物科技有限公司 | Mulberry leaf health protection tea and preparation method thereof |
| CN105053363A (en) * | 2015-08-24 | 2015-11-18 | 胡在进 | Manufacturing method of mulberry leaf health-care tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103404622B (en) | Method for processing green tea | |
| CN103918775B (en) | Preparation method of dried day lily | |
| CN103082273B (en) | Tricholoma matsutake dried product with nutrients and flavor fully preserved, and preparation method thereof | |
| CN105961657A (en) | Preparation method of white tea | |
| CN103931804B (en) | A kind of processing method of blue or green tea | |
| KR100863817B1 (en) | Lotus leaf tea and its manufacturing method | |
| CN101744198B (en) | Rosa roxburghii high-fiber all-fruit powder and making method thereof | |
| CN105124011A (en) | Summer and autumn tea bitter and astringent taste lowering green tea processing technology | |
| CN102273540A (en) | Method for preparing xylitol agaricus bisporus preserved fruits | |
| CN1180699C (en) | Production process of dewatered litchi pulp | |
| CN102038062A (en) | Novel method for processing health protection tea | |
| CN102177953B (en) | Method for processing lotus seed products | |
| CN103141636B (en) | Preparation method for alum rupestre tea | |
| CN103734292B (en) | Method for keeping form of galangals and protecting color of galangals by forced air drying through combination of freezing and microwaving | |
| CN102217695A (en) | Method for processing lonicera japonica tea by reducing loss of chlorogenic acid | |
| CN107361358A (en) | SOD pectases | |
| CN108522681A (en) | A kind of health-care tea made of mulberry leaves processing technology | |
| KR20000055880A (en) | Aaaaa | |
| CN106472910A (en) | The production method of shaddock instant powder | |
| CN105230885A (en) | Prinsepia utilis tea preparing method | |
| CN107535918A (en) | Mulberry powder made from the preparation method and this method of a kind of Mulberry powder | |
| CN105265613A (en) | Preparation method of tea | |
| CN101401605A (en) | Preparation of Lycium leaf tea rich in selenium and superoxide dismutase | |
| CN107691714A (en) | A kind of processing technology of Moringa tea | |
| CN113016899A (en) | Clausena lansium peel composition, beverage, preparation method and application |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180914 |
|
| WD01 | Invention patent application deemed withdrawn after publication |