CN109793085A - A kind of preparation method for Mulberry-leaf Tea of fermenting - Google Patents
A kind of preparation method for Mulberry-leaf Tea of fermenting Download PDFInfo
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- CN109793085A CN109793085A CN201811440377.3A CN201811440377A CN109793085A CN 109793085 A CN109793085 A CN 109793085A CN 201811440377 A CN201811440377 A CN 201811440377A CN 109793085 A CN109793085 A CN 109793085A
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Abstract
The invention discloses a kind of preparation method of Mulberry-leaf Tea of fermenting, by mulberry leaf being carried out respectively and classification, cleaning, salt marsh, washing, vinegar are steamed, wash, ferment, elute, rubbed, medium temperature is dried and high temperature bakes and is prepared for a kind of fermentation Mulberry-leaf Tea.The present invention passes through a certain concentration salt water retting, expand mulberry leaf institutional framework, part heavy metal ion intrinsic in mulberry leaf is eluted, most of oxalic acid in mulberry leaf has been taken off by vinegar steaming, it drinks tea there is no the misgivings to injure one's stomach, neutralization reaction occurs for acetic acid and alkaloid during vinegar steams, and make to have tea to have difficulty in going to sleep again, due to the intrinsic deodorant function of vinegar, solve the problems, such as that prior art can not effectively remove the green fishy smell of Mulberry-leaf Tea.
Description
Technical field
The present invention relates to tea making technology field, more particularly to a kind of preparation method for Mulberry-leaf Tea of fermenting.
Background technique
Mulberry is Moraceae deciduous tree, is easily cultivated, the greenery phase is long, well developed root system, is soil conservation slope protection quality plant.Mulberry is from head to foot
Treasured, the history such as Compendium of Material Medica book has the healthy functions of sorosis and mulberry leaf more to be described more, and 2011, " the Chinese people were total
With the Ministry of Public Health, state " mulberry leaf are included in integration of drinking and medicinal herbs catalogue.
Modern analytical technique has further clarified the bioactive substance in mulberry leaf, including alkaloid, tea polyphenols, tea polysaccharide
Deng the especially wherein 1-Deoxynojirimycin of relative abundance is a kind of alpha-glucosidase restrainer, modern medicine study card
It is bright, with hypoglycemic, reducing blood lipid, antitumor and other effects.It is economical but since mulberry leaf etc. are not utilized efficiently
Benefit realizes maximization not yet, researches and develops this technology, it is intended to the application value of mulberry leaf is deep-cut, mulberry leaf application industry chain is expanded, it is rich
Rich market provides a kind of health delicious tea product for people, promotes farmer richness and enterprise economic growth.
Mulberry leaf make tea it is long-standing, in history people prepare Mulberry-leaf Tea mostly use the method that mulberry leaf are dried or dried in the shade, add
Boiling, which goes out or bubbles out soup, drinks, smell blueness raw meat, and mouthfeel is puckery, bitter.Mulberry tea is drunk primarily to curing the disease, market is extremely limited.
Nearest more than ten years have the research article of some Mulberry-leaf Tea preparations to deliver on various publication platforms in succession, also occur
Some patented technologies, conclusion are thought, nothing more than following two technological approaches.
One, classical pathway
Its general process flow is: referring to Figure of description Fig. 1；
This technology civil wide-spread, the disadvantage is that, rub the green fishy smell that ripe water-removing cannot be effectively removed mulberry leaf, shine
(stir-fry) does process and lacks technological parameter, feels that quality stability is poor, puckery (fiber crops) mouth of millet paste, taste and color with tea making person individual entirely
Difference is larger, and intrinsic heavy metal ion and oxalic acid cannot be removed effectively in mulberry leaf, drink poor quality, it is difficult to realize scale, mark
Quasi- metaplasia produces.
Two, modern approach
Its general process flow is: referring to Figure of description Fig. 2；
Modern approach highlights process state modulator, enhances the stability of quality, but due to its technical process according to
So traditional mode is followed, can not still solve the problems, such as the green fishy smell of Mulberry-leaf Tea, although inoculation fermentation has the green fishy smell of mulberry leaf
Improved, but due to not solving the problems, such as its intrinsic structure of matter at all, green fishy smell is weakened, but the slight green fishy smell that ferments
Still obvious, depth fermentation can then make mulberry leaf fibr tissue rot, and leaf does not form, influence tealeaves perception and millet paste it is limpid,
Drink poor quality.
The problems such as being to compound mulberry leaf and conventional black there are also some approach, masking the green fishy smell of Mulberry-leaf Tea substantially, but
It is not pure Mulberry-leaf Tea, therefore is not discussed.
Therefore, the preparation method for how providing a kind of Mulberry-leaf Tea in good taste, without fishy smell becomes those skilled in the art urgently
Technical problem to be solved.
Summary of the invention
In view of this, the present invention has carried out network analysis to existing Mulberry-leaf Tea research achievement and production technology, work has been innovated
Skill process and process, using a kind of liquid simulation cultivation and products thereof of traditional yeast of patent CN201510230522.5
In leavening, making to ferment carries out in the presence of broad-spectrum micro-organisms and enzyme, meet Chinese traditional food fermentation inertia, production
Millet paste it is tastier.
To achieve the goals above, the present invention adopts the following technical scheme:
One, the process flow that the present invention uses: referring to Figure of description Fig. 3；
Two, The technical solution adopted by the invention is as follows:
1, difference method: season difference, position difference, i.e., by same season, the mulberry leaf at the close position of wattles are wiped out
It is stored respectively after main stalk, is transferred to next process.
Stage division: will complete to obtain mulberry leaf respectively by leaf blade size, and shade deviation is divided into different rank classification storages, turns
Enter next procedure.
Respectively with classification principle: mulberry, spring germination, summer it is mature as a result, autumn it is withered wither and fall, wherein especially with the mulberry in autumn
Ye Weigui is synthesized inside mulberry leaf and is had accumulated abundant to find out its cause, being very long photosynthesis and prolonged biochemical reaction
Alkaloid, tea polyphenols, vitamin and deoxidation also examine the bioactive functions ingredient such as mycin, but position of the mulberry leaf on branch is not
Together, condition, physical chemistry and biochemical property there is also larger difference, therefore, to handle respectively.
2, it cleans: by mulberry leaf as in slipstream and overflow port sink, importing tap water, mulberry leaf are with tangentially originally
The flowing of water is chanted in water, rubbing against one another between blade, and 3~5min completes washing.
Cleaning principle: there is the ash content of nature attachment on mulberry leaf or even there are also insect and bird dung, obtain mulberry leaf by washing
To purification.
3, salt marsh: injecting appropriate tap water in impregnating bath, measures volume, accurately weighs by 6% (w/v) concentration edible
Salt takes suitable quantity of water and salt heat together to dissolve salt in impregnating bath, then pours into the salt water of dissolution in impregnating bath, stirring,
It is uniformly mixed the water in itself and pond.Take classification after same rank mulberry leaf, be put into salt water, and gently stir, make mulberry leaf and
Salt water comes into full contact with, about 14~18min (when classification depending on the thickness of mulberry leaf, the time of blade thickness is slightly grown, blade it is thin can be with
It is slightly shorter), mulberry leaf are pulled out, service sink washing is transferred to
Salt marsh principle: mulberry is rooted in soil, and during the growth process, mulberry leaf also have to human health heavy metal ion product
Tired, salt is in the state of hydrolysis with Cl that chemical property is active-And Na+Form is present in water, and aqueous solution is made to have higher infiltration
Pressure thoroughly, displacement reaction occurs for the heavy metal ion penetrated into mulberry leaf and mulberry leaf in salting process, to reach elution heavy metal
The effect of ion, it is demonstrated experimentally that mulberry leaf impregnate 15min in 6% common salt aqueous solution, elution heavy metal ion effect is preferable.
Meanwhile higher osmotic pressure makes saline solution be able to enter mulberry leaf organization internal even destruction mulberry leaf cell, weakens mulberry leaf tissue
Structural strength and cell wall structure intensity make effective bioactive ingredients in mulberry leaf be easier to be discharged into tea when hot water is made tea
Tang Zhong keeps millet paste mouthfeel more plentiful, and nutrition is richer.In addition, salt marsh salt also has the function of inhibiting green fishy smell.
4, it washs: taking suitable sieve, be placed on brine pit, the mulberry leaf that saline immersion is crossed are pulled out, are fitted into sieve, are dripped
Except the salt water of entrainment.Then mulberry leaf are poured into the clear water reserviors of carry potential overflow mouth, add tap water to clean, and stir, until water body without
Significantly at taste until.
Washing principle: salt has high osmotic pressure and corrosivity, and mulberry leaf tissue can seriously be destroyed by crossing to contact with mulberry leaf for a long time
Structure destroys the integrality of blade, should wash away in due course.
5, vinegar steams: vinegar being modulated into the concentration of 1%-2% with pure water in advance, pours into steamer bottom, makes its liquid level
According to every comb 10~15cm, be heated to vinegar aqueous solution boiling, take off lid, by previous process acquisition mulberry leaf be gently placed in every
It on comb, spreads, thickness 12-16cm, capping continues to heat, and about 4~5min takes off lid, and mulberry leaf are transferred in kitchen sink rapidly and are washed.
Vinegar steams principle: vinegar is indispensable flavouring and good organic solvent, under conditions of vaporization,
Property especially seem vivaciously, when vaporization vinegar and mulberry leaf contact after, heating power, pressure collective effect under, acetic acid be able into
Enter mulberry leaf organization internal, according to the similar principle to mix, is able to that mass transfer between phases occur with the oxalic acid in mulberry leaf, thus by careless
Pickling is de-, avoids drinking person digestive discomfort.The vinegar of vaporization has good penetrability, is easier to penetrate under the action of heating power
Mulberry leaf fibr tissue softens its blade, rubs operation convenient for subsequent.During vinegar steams, part vinegar can remain in mulberry leaf
Inside keeps its mouthfeel more comfortable, plentiful, both has obvious effects on it is demonstrated experimentally that vinegar steams mulberry leaf 5min or so, therefore the vinegar steaming that should keep under strict control
Time avoids loss and the vitamin loss of active principle.
1, wash: the mulberry leaf after step 5 vinegar is steamed are transferred in kitchen sink rapidly, and the operation for repeating step 4 carries out mulberry leaf
Washing；
Washing principle: identical with step 4 washing principle.
7, it ferments: weighing the mulberry leaf that previous process is sent, be placed in jar fermenter with cover to full cylinder, weighed by mulberry leaf weight
The special distiller's yeast of 0.2%-0.5% is placed in the triangular flask of sterilizing, and the syrup of the 2%-5% of 200-230 times of distiller's yeast weight is added
And (stirring) shakes, to sugar industry muddiness, liquid level has bubble appearance, uniformly spreads in mulberry leaf surface, press lightly on, and covers one layer above
Wet burlap covers cylinder cap, adjusts room temperature to 21-25 DEG C, and ferment 3-5h.Note: room temperature of keeping under strict control is kept under strict control when fermenting
Between, avoid fermentation process rotten leaf.
The principle of fermentation: fermentation is the effect by enzyme and microorganism, makes the biological substance in mulberry leaf that biochemistry occur and becomes
Change, generates the color of pleasant and the process of new functional mass.Its important functional component-is de- after mulberry leaf are fermented
Oxygen nojirimycin etc. has higher increase, and green fishy smell is removed substantially, and fragrance is more pleasant.Traditional zymotic is nature inoculation, because
It is protected from environmental unstable quality, often bacterium spectral width is inadequate for the inoculation method of existing report, the mulberry leaf taste phase after fermentation
To dullness.The present invention is using in liquid simulation cultivation of a kind of traditional yeast of patent CN201510230522.5 and products thereof
The distiller's yeast of preparation inherits fermentative microorganism broad spectrum activity as leavening, the distiller's yeast, while having ensured its stability, and effect is good
It is good.
8, it elutes: the mulberry leaf that fermentation is completed being shaken loose, is placed on reciprocating sieve and spreads, thickness about 13-16cm opens vibration dress
It sets, opens pure water spray system elution, during which, Ying Rengong does not stop to stir mulberry leaf, is no different elution uniformly until the water leached is limpid
When taste.Turn off spray equipment, continue to shake, until moisture drains, is transferred to next procedure.
Principle: the mulberry leaf for completion of fermenting is eluted, surface can remain the corrupt smell that fermentation generates, also there is leavening and fermentation
The residuum that mulberry leaf fall off in the process, it is necessary to it removes, and this process is last one of cleaning process of tea making, to avoid tap water
Adverse effect, it is desirable that use pure water.
9, it rubs: after the mulberry leaf after elute through last process drain away the water, mulberry leaf being cut into each 2- of length and width with cutting machine
The blade of 3cm is placed in rolling machine and rubs into the orbicule of diameter 0.4-0.7cm, is transferred to next procedure.
Rub principle: mulberry leaf blade is larger, under the dry condition easily broken, influences perception.During storage by
It is excessively exposed in surface area.It is hygroscopic to get damp, influence product quality.Meanwhile dry mulberry leaf unit volume capacity is small, is unfavorable for
Transport and storage.Large stretch of mulberry leaf are first cut into certain shape, then by specifically rubbing equipment, are curled into mulberry leaf
Certain shapes can reduce its exposed area, and can increase its unit bulk density, play protection Mulberry-leaf Tea quality, be conducive to transport
With the effect of storage.
10, medium temperature is dried: 70-75 DEG C of Electric heat oven temperature of setting will rub mature mulberry leaf, the uniform spreading of mulberry leaf existed
Baking oven every on comb, close oven door, open ventilation device, open power supply, start to dry, during baking, every 20min by mulberry
Leaf stirs one time, dries 75-85min, mulberry leaf dry tack free, spinosity feel, rubbing can be with fragmentation.Water in mulberry leaf at this time
Divide generally below 10%.
Medium temperature dries principle: drying is to remove the process of moisture, and through a long time heats wet mulberry leaf at high temperature, therein
Free water vapor volatilization, can take away the fragrance matter and functional component of mulberry leaf, break the vitamin in words mulberry leaf, and blade is maintained in destruction
The basic fibr tissue of shape, therefore, phase required medium temperature drying, can effectively remove the free water in mulberry leaf before baking,
Mulberry leaf and its bioactive substance can be protected again.It is demonstrated experimentally that drying effect is preferable at 70~75 DEG C.
11, high temperature bakes: after completing medium temperature drying, Electric heat oven temperature can be adjusted to 110-115 DEG C, constant ventilation adds
Heat, by 25-35min, baking oven ventilation opening gives out faint scent, and baking is basically completed, and opens chamber door, mulberry leaf are placed in relative humidity
Make its resurgence, cooling in the clean room of 55%-65% or so, when mulberry leaf temperature is down to room temperature, can store up or pack.
High temperature bakes principle: the moisture after medium temperature drying in mulberry leaf is down to 10% hereinafter, free water therein removes substantially
Completely, the bioactive functions substance such as amino acid in mulberry leaf is in suspend mode, reheats evaporating capacity very little, is baked, make mulberry
It is internal in leaf that complicated " Mei Lade " reaction occurs, the fragrance matter of pleasant is produced, and thoroughly remove therein free
Water, experiments have shown that Baking Effect is preferable at 110~115 DEG C.
It can be seen via above technical scheme that compared with prior art, the present invention has the beneficial effect that:
The present invention expands mulberry leaf institutional framework, has eluted portion intrinsic in mulberry leaf by a certain concentration salt water retting
Divide heavy metal ion, most of oxalic acid in mulberry leaf has been taken off by vinegar steaming, has been drunk tea there is no the misgivings to injure one's stomach, in the process that vinegar steams
Neutralization reaction occurs for middle acetic acid and alkaloid, and make to have tea to have difficulty in going to sleep again, due to the intrinsic deodorant function of vinegar, solves
Prior art can not effectively remove the green fishy smell problem of Mulberry-leaf Tea.
Detailed description of the invention
In order to more clearly explain the embodiment of the invention or the technical proposal in the existing technology, to embodiment or will show below
There is attached drawing needed in technical description to be briefly described, it should be apparent that, the accompanying drawings in the following description is only this
The embodiment of invention for those of ordinary skill in the art without creative efforts, can also basis
The attached drawing of offer obtains other attached drawings.
Fig. 1 is the process flow chart that classical pathway prepares Mulberry-leaf Tea；
Fig. 2 is the process flow chart that modern approach prepares Mulberry-leaf Tea；
Fig. 3 is the process flow chart of present invention preparation Mulberry-leaf Tea.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical solution of the present invention is clearly and completely described, it is clear that
Described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the implementation in the present invention
Example, every other embodiment obtained by those of ordinary skill in the art without making creative efforts belong to
The scope of protection of the invention.
The invention discloses a kind of preparation method of Mulberry-leaf Tea of fermenting, process flows: referring to Figure of description Fig. 3；
Distiller's yeast used in the examples is that a kind of liquid of traditional yeast of patent CN201510230522.5 simulates cultivation
And products thereof in the distiller's yeast for preparing, which inherits fermentative microorganism broad spectrum activity, while having ensured its stability, and effect is good
It is good.
Further, it mulberry leaf fermented tea in the present invention: refers in particular to using mulberry leaf as raw material, through series of process such as microbial fermentations
Meet certain standard made from process approach, the mulberry leaf capable of direct drinking after hot-water soak.
Salt marsh: being modulated into a certain concentration for salt, and increase water penetration pressure keeps institutional framework fluffy into mulberry leaf organization internal
Pine, the operation of the undesirable constituents protection effective component such as controlled elution heavy metal therein.
Vinegar steams: vinegar being modulated into certain density aqueous solution, heating enables its vaporization, and through mulberry leaf, controlled elution is wherein
The undesirable constituents protection effective component such as oxalic acid counting process.
Fermentation: microorganisms with specific functions is added in the mulberry leaf of certain humidity, controlled generation biochemical reaction makes mulberry leaf
In protein degradation generate flavor amino acid, the technical process of discoloration occurs.
Hot wind bakes: dry air being heated to certain temperature, is allowed to through mulberry leaf, the controlled water removed in mulberry leaf
Point, and the technical process of Maillard reaction occurs.
Embodiment 1
1, difference method: season difference, position difference, i.e., by same season, the mulberry leaf at the close position of wattles are wiped out
It is stored respectively after main stalk, is transferred to next process.
Stage division: will complete to obtain mulberry leaf respectively by leaf blade size, and shade deviation is divided into different rank classification storages, turns
Enter next procedure.
2, it cleans: by mulberry leaf as in slipstream and overflow port sink, importing tap water, mulberry leaf are with tangentially originally
The flowing of water is chanted in water, rubbing against one another between blade, and 3min completes washing.
3, salt marsh: injecting appropriate tap water in impregnating bath, measures volume, accurately weighs by 6% (w/v) concentration edible
Salt takes suitable quantity of water and salt heat together to dissolve salt in impregnating bath, then pours into the salt water of dissolution in impregnating bath, stirring,
It is uniformly mixed the water in itself and pond.Take classification after same rank mulberry leaf, be put into salt water, and gently stir, make mulberry leaf and
Salt water comes into full contact with, about 14min (depending on classification when mulberry leaf thickness depending on, the time of blade thickness slightly grow, blade it is thin can be slightly
It is short), mulberry leaf are pulled out, service sink washing is transferred to.
4, it washs: taking suitable sieve, be placed on brine pit, the mulberry leaf that saline immersion is crossed are pulled out, are fitted into sieve, are dripped
Except the salt water of entrainment.Then mulberry leaf are poured into the clear water reserviors of carry potential overflow mouth, add tap water to clean, and stir, until water body without
Significantly at taste until.
5, vinegar steam: vinegar is modulated into 1% concentration with pure water in advance, pours into steamer bottom, make its liquid level according to every
Comb 10cm is heated to the boiling of vinegar aqueous solution, takes off lid, and the mulberry leaf that previous process obtains gently are placed in every on comb, are spread
Even, thickness 12cm, capping continues to heat, and about 4min takes off lid, and mulberry leaf are transferred in kitchen sink rapidly and are washed.
6, wash: the mulberry leaf after step 5 vinegar is steamed are transferred in kitchen sink rapidly, and the operation for repeating step 4 carries out mulberry leaf
Washing.
7, it ferments: weighing the mulberry leaf that previous process is sent, be placed in jar fermenter with cover to full cylinder, weighed by mulberry leaf weight
0.2% special distiller's yeast is placed in the triangular flask of sterilizing, and 200 times of distiller's yeast weight of 2% syrup is added and simultaneously (stirring) shakes, to sugar
Industry is muddy, and liquid level has bubble appearance, uniformly spreads in mulberry leaf surface, press lightly on, and covers one layer of wet burlap above, covers cylinder
Lid adjusts room temperature to 21 DEG C, and ferment 3h.Note: room temperature of keeping under strict control, fermentation time of keeping under strict control avoid fermentation process rotten leaf.
8, it elutes: the mulberry leaf that fermentation is completed being shaken loose, is placed on reciprocating sieve and spreads, thickness about 13cm opens shaking device, opens
The elution of pure water spray system, during which, Ying Rengong does not stop to stir mulberry leaf, makes elution uniformly, to bleeding water limpid free from extraneous odour when.
Turn off spray equipment, continue to shake, until moisture drains, is transferred to next procedure.
9, it rubs: after the mulberry leaf after elute through last process drain away the water, mulberry leaf being cut into each 2cm of length and width with cutting machine
Blade, be placed in rolling machine and rub into the orbicule of diameter 0.4cm, be transferred to next procedure.
10, medium temperature is dried: setting Electric heat oven temperature 70 C will rub mature mulberry leaf, the uniform spreading of mulberry leaf dried
Case every on comb, close oven door, open ventilation device, open power supply, start to dry, during baking, every 20min by mulberry leaf
It stirs one time, dries 75min, mulberry leaf dry tack free, spinosity feel, rubbing can be with fragmentation.Moisture one in mulberry leaf at this time
As below 10%.
11, high temperature bakes: after completing medium temperature drying, Electric heat oven temperature can be adjusted to 110 DEG C, constant ventilation heats,
By 25min, baking oven ventilation opening gives out faint scent, and baking is basically completed, and opens chamber door, and it is left that mulberry leaf are placed in relative humidity 55%
Make its resurgence, cooling in right clean room, when mulberry leaf temperature is down to room temperature, can store up or pack.
Embodiment 2
1, difference method: season difference, position difference, i.e., by same season, the mulberry leaf at the close position of wattles are wiped out
It is stored respectively after main stalk, is transferred to next process.
Stage division: will complete to obtain mulberry leaf respectively by leaf blade size, and shade deviation is divided into different rank classification storages, turns
Enter next procedure.
2, it cleans: by mulberry leaf as in slipstream and overflow port sink, importing tap water, mulberry leaf are with tangentially originally
The flowing of water is chanted in water, rubbing against one another between blade, and 5min completes washing.
3, salt marsh: injecting appropriate tap water in impregnating bath, measures volume, accurately weighs by 6% (w/v) concentration edible
Salt takes suitable quantity of water and salt heat together to dissolve salt in impregnating bath, then pours into the salt water of dissolution in impregnating bath, stirring,
It is uniformly mixed the water in itself and pond.Take classification after same rank mulberry leaf, be put into salt water, and gently stir, make mulberry leaf and
Salt water comes into full contact with, about 18min (depending on classification when mulberry leaf thickness depending on, the time of blade thickness slightly grow, blade it is thin can be slightly
It is short), mulberry leaf are pulled out, service sink washing is transferred to.
4, it washs: taking suitable sieve, be placed on brine pit, the mulberry leaf that saline immersion is crossed are pulled out, are fitted into sieve, are dripped
Except the salt water of entrainment.Then mulberry leaf are poured into the clear water reserviors of carry potential overflow mouth, add tap water to clean, and stir, until water body without
Until apparent saline taste.
5, vinegar steam: vinegar is modulated into 2% concentration with pure water in advance, pours into steamer bottom, make its liquid level according to every
Comb 15cm is heated to the boiling of vinegar aqueous solution, takes off lid, and the mulberry leaf that previous process obtains gently are placed in every on comb, are spread
Even, thickness 16cm, capping continues to heat, and about 5min takes off lid, and mulberry leaf are transferred in kitchen sink rapidly and are washed.
6, wash: the mulberry leaf after step 5 vinegar is steamed are transferred in kitchen sink rapidly, and the operation for repeating step 4 carries out mulberry leaf
Washing.
7, it ferments: weighing the mulberry leaf that previous process is sent, be placed in jar fermenter with cover to full cylinder, weighed by mulberry leaf weight
0.5% special distiller's yeast is placed in the triangular flask of sterilizing, and 230 times of distiller's yeast weight of 5% syrup is added and simultaneously (stirring) shakes, to sugar
Industry is muddy, and liquid level has bubble appearance, uniformly spreads in mulberry leaf surface, press lightly on, and covers one layer of wet burlap above, covers cylinder
Lid adjusts room temperature to 25 DEG C, and ferment 5h.Note: room temperature of keeping under strict control, fermentation time of keeping under strict control avoid fermentation process rotten leaf.
8, it elutes: the mulberry leaf that fermentation is completed being shaken loose, is placed on reciprocating sieve and spreads, thickness about 16cm opens shaking device, opens
The elution of pure water spray system, during which, Ying Rengong does not stop to stir mulberry leaf, makes elution uniformly, to bleeding water limpid free from extraneous odour when.
Turn off spray equipment, continue to shake, until moisture drains, is transferred to next procedure.
9, it rubs: after the mulberry leaf after elute through last process drain away the water, mulberry leaf being cut into each 3cm of length and width with cutting machine
Blade, be placed in rolling machine and rub into the orbicule of diameter 0.7cm, be transferred to next procedure.
10, medium temperature is dried: 75 DEG C of Electric heat oven temperature of setting, will rub mature mulberry leaf, the uniform spreading of mulberry leaf is being dried
Case every on comb, close oven door, open ventilation device, open power supply, start to dry, during baking, every 20min by mulberry leaf
It stirs one time, dries 85min, mulberry leaf dry tack free, spinosity feel, rubbing can be with fragmentation.Moisture one in mulberry leaf at this time
As below 10%.
11, high temperature bakes: after completing medium temperature drying, Electric heat oven temperature can be adjusted to 115 DEG C, constant ventilation heats,
By 35min, baking oven ventilation opening gives out faint scent, and baking is basically completed, and opens chamber door, and it is left that mulberry leaf are placed in relative humidity 65%
Make its resurgence, cooling in right clean room, when mulberry leaf temperature is down to room temperature, can store up or pack.
Embodiment 3
1, difference method: season difference, position difference, i.e., by same season, the mulberry leaf at the close position of wattles are wiped out
It is stored respectively after main stalk, is transferred to next process.
Stage division: will complete to obtain mulberry leaf respectively by leaf blade size, and shade deviation is divided into different rank classification storages, turns
Enter next procedure.
2, it cleans: by mulberry leaf as in slipstream and overflow port sink, importing tap water, mulberry leaf are with tangentially originally
The flowing of water is chanted in water, rubbing against one another between blade, and 4min completes washing.
3, salt marsh: injecting appropriate tap water in impregnating bath, measures volume, accurately weighs by 6% (w/v) concentration edible
Salt takes suitable quantity of water and salt heat together to dissolve salt in impregnating bath, then pours into the salt water of dissolution in impregnating bath, stirring,
It is uniformly mixed the water in itself and pond.Take classification after same rank mulberry leaf, be put into salt water, and gently stir, make mulberry leaf and
Salt water comes into full contact with, about 15min (depending on classification when mulberry leaf thickness depending on, the time of blade thickness slightly grow, blade it is thin can be slightly
It is short), mulberry leaf are pulled out, service sink washing is transferred to.
4, it washs: taking suitable sieve, be placed on brine pit, the mulberry leaf that saline immersion is crossed are pulled out, are fitted into sieve, are dripped
Except the salt water of entrainment.Then mulberry leaf are poured into the clear water reserviors of carry potential overflow mouth, add tap water to clean, and stir, until water body without
Significantly at taste until.
5, vinegar steam: vinegar is modulated into 1% concentration with pure water in advance, pours into steamer bottom, make its liquid level according to every
Comb 12cm is heated to the boiling of vinegar aqueous solution, takes off lid, and the mulberry leaf that previous process obtains gently are placed in every on comb, are spread
Even, thickness 15cm, capping continues to heat, and about 4min takes off lid, and mulberry leaf are transferred in kitchen sink rapidly and are washed.
6, wash: the mulberry leaf after step 5 vinegar is steamed are transferred in kitchen sink rapidly, and the operation for repeating step 4 carries out mulberry leaf
Washing.
7, it ferments: weighing the mulberry leaf that previous process is sent, be placed in jar fermenter with cover to full cylinder, weighed by mulberry leaf weight
0.2% special distiller's yeast is placed in the triangular flask of sterilizing, and 200 times of distiller's yeast weight of 2% syrup is added and simultaneously (stirring) shakes, to sugar
Industry is muddy, and liquid level has bubble appearance, uniformly spreads in mulberry leaf surface, press lightly on, and covers one layer of wet burlap above, covers cylinder
Lid adjusts room temperature to 24 DEG C, and ferment 4h.Note: room temperature of keeping under strict control, fermentation time of keeping under strict control avoid fermentation process rotten leaf.
8, it elutes: the mulberry leaf that fermentation is completed being shaken loose, is placed on reciprocating sieve and spreads, thickness about 15cm opens shaking device, opens
The elution of pure water spray system, during which, Ying Rengong does not stop to stir mulberry leaf, makes elution uniformly, to bleeding water limpid free from extraneous odour when.
Turn off spray equipment, continue to shake, until moisture drains, is transferred to next procedure.
9, it rubs: after the mulberry leaf after elute through last process drain away the water, mulberry leaf being cut into each 2cm of length and width with cutting machine
Blade, be placed in rolling machine and rub into the orbicule of diameter 0.5cm, be transferred to next procedure.
10, medium temperature is dried: setting Electric heat oven temperature 70 C will rub mature mulberry leaf, the uniform spreading of mulberry leaf dried
Case every on comb, close oven door, open ventilation device, open power supply, start to dry, during baking, every 20min by mulberry leaf
It stirs one time, dries 80min, mulberry leaf dry tack free, spinosity feel, rubbing can be with fragmentation.Moisture one in mulberry leaf at this time
As below 10%.
11, high temperature bakes: after completing medium temperature drying, Electric heat oven temperature can be adjusted to 110 DEG C, constant ventilation heats,
By 30min, baking oven ventilation opening gives out faint scent, and baking is basically completed, and opens chamber door, and it is left that mulberry leaf are placed in relative humidity 60%
Make its resurgence, cooling in right clean room, when mulberry leaf temperature is down to room temperature, can store up or pack.
To sum up, the present invention expands mulberry leaf institutional framework by a certain concentration salt water retting, has eluted intrinsic in mulberry leaf
Part heavy metal ion, most of oxalic acid has been taken off in mulberry leaf by vinegar steaming, has drunk tea there is no the misgivings to injure one's stomach, is steamed in vinegar
Neutralization reaction occurs for acetic acid and alkaloid in the process, and make to have tea to have difficulty in going to sleep again, due to the intrinsic deodorant function of vinegar,
Solve the problems, such as that prior art can not effectively remove the green fishy smell of Mulberry-leaf Tea.
Each embodiment in this specification is described in a progressive manner, the highlights of each of the examples are with other
The difference of embodiment, the same or similar parts in each embodiment may refer to each other.For device disclosed in embodiment
For, since it is corresponded to the methods disclosed in the examples, so being described relatively simple, related place is said referring to method part
It is bright.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (5)
1. a kind of preparation method for Mulberry-leaf Tea of fermenting, which is characterized in that comprise the following steps that:
1) mulberry leaf are carried out respectively and is classified；
2) it cleans: mulberry leaf after step 1) processing is subjected to clean dirt；
3) salt marsh: injecting appropriate tap water in impregnating bath, takes suitable quantity of water and salt heat together to dissolve salt in impregnating bath, so
The salt water of dissolution is poured into impregnating bath afterwards, is stirred, the water in itself and pond is uniformly mixed, takes the mulberry of same rank after cleaning
Leaf is put into salt water, and is gently stirred, and mulberry leaf and salt water are come into full contact with；
4) it washs: being washed after the completion of mulberry leaf salt marsh；
5) vinegar steams: the modulation of vinegar water being subsequently poured into steamer bottom in advance, makes its liquid level according to every the 10~15cm that combs, capping is heated to
The boiling of vinegar aqueous solution, takes off lid, and the mulberry leaf after step 4) washing are placed in every on comb, are spread, and capping continues to heat, 4~
Lid is taken off after 5min, is transferred to next process；
6) wash: the mulberry leaf after step 5) vinegar is steamed are transferred in kitchen sink rapidly, and mulberry leaf are washed in the operation for repeating step 4)
It washs；
7) it ferments: weighing the mulberry leaf that previous process is sent, be placed in jar fermenter with cover to full cylinder, weighed by mulberry leaf weight
The special distiller's yeast of 0.2%-0.5% is placed in the triangular flask of sterilizing, and the syrup of the 2-5% of 200-230 times of distiller's yeast weight is added simultaneously
Agitation, to liquid glucose muddiness, liquid level has bubble appearance, uniformly spreads in mulberry leaf surface, press lightly on, and covers one layer of wet fiber crops above
Cloth covers cylinder cap, adjusts room temperature to 21-25 DEG C, and ferment 3-5h；
8) it elutes: the mulberry leaf that fermentation is completed being shaken loose, is placed on reciprocating sieve and spreads, open pure water spray system elution, during which not
Stop stirring mulberry leaf, make elution uniformly, to bleeding water limpid free from extraneous odour when turn off spray equipment, continue to shake, until moisture drains,
It is transferred to next procedure；
9) it rubs: after the mulberry leaf after elute through last process drain away the water, mulberry leaf being cut into the blade of each 2-3cm of length and width, are set
Glomeration body is rubbed in rolling machine, is transferred to next procedure；
10) medium temperature is dried: the mature uniform spreading of mulberry leaf will be rubbed in baking oven every on comb, dried, during baking, every
20-25min stirs mulberry leaf one time, and to mulberry leaf dry tack free, spinosity feel, rubbing can be dried with fragmentation and be completed；
11) high temperature bakes: after completing medium temperature drying, oven temperature can be adjusted to 110-130 DEG C, constant ventilation heats, wait dry
Case ventilation opening gives out faint scent, and baking is basically completed, and being then placed in mulberry leaf in the clean environment of relative humidity 55%-65% makes
It gets damp again, is cooling, when mulberry leaf temperature is down to room temperature, obtains Mulberry-leaf Tea.
2. a kind of preparation method of Mulberry-leaf Tea of fermenting according to claim 1, which is characterized in that point in the step 1)
Other method are as follows: season difference, position difference, i.e., by same season, the mulberry leaf at the close position of wattles are distinguished after wiping out main stalk
Storage.
3. a kind of preparation method of Mulberry-leaf Tea of fermenting according to claim 1, which is characterized in that point in the step 1)
Grade method are as follows: the mulberry leaf for completing difference are pressed into leaf blade size, shade deviation is divided into different rank classification storages.
4. a kind of preparation method of Mulberry-leaf Tea of fermenting according to claim 1, which is characterized in that clear in the step 2)
Washing method are as follows: by mulberry leaf as in slipstream and overflow port sink, import tap water, mulberry leaf with tangential tap water stream
It is dynamic to chant in water, it is rubbing against one another between blade.
5. a kind of preparation method of Mulberry-leaf Tea of fermenting according to claim 1, which is characterized in that washing in the step 4)
Wash method are as follows: take suitable sieve, be placed on brine pit, the mulberry leaf that saline immersion is crossed are pulled out, are fitted into sieve, and drip is except entrainment
Salt water.Then mulberry leaf are poured into the clear water reserviors of carry potential overflow mouth, adds tap water to clean, and stir, until water body is without apparent
Until taste.
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| CN111149897A (en) * | 2020-01-13 | 2020-05-15 | 广西大学 | Method for preparing tea substitute from paper mulberry and application of tea substitute |
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