CN111357848A - Production process of mulberry leaf tea cake - Google Patents
Production process of mulberry leaf tea cake Download PDFInfo
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- CN111357848A CN111357848A CN202010327164.0A CN202010327164A CN111357848A CN 111357848 A CN111357848 A CN 111357848A CN 202010327164 A CN202010327164 A CN 202010327164A CN 111357848 A CN111357848 A CN 111357848A
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- leaves
- mulberry
- mulberry leaf
- leaf tea
- cake
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- 240000000249 Morus alba Species 0.000 title claims abstract description 76
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 76
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 244000269722 Thea sinensis Species 0.000 title claims abstract 17
- 238000003825 pressing Methods 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 238000009960 carding Methods 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 230000001105 regulatory effect Effects 0.000 claims abstract description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 5
- 229920000742 Cotton Polymers 0.000 claims abstract description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 5
- 239000011425 bamboo Substances 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- 239000004744 fabric Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 238000000643 oven drying Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 6
- 102000004190 Enzymes Human genes 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 244000025254 Cannabis sativa Species 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 241001122767 Theaceae Species 0.000 description 43
- 230000009849 deactivation Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 241000282414 Homo sapiens Species 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000000877 morphologic effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A production process of the mulberry leaf tea cake comprises the following steps: picking fresh mulberry leaves, cleaning, and drying and withering the mulberry leaves in a shady and ventilated place; sorting old leaves and tender leaves after the tails of the mulberry leaves are withered, detecting the tender leaves, slicing the tender leaves, deactivating enzyme of the sliced mulberry leaves, twisting the deactivated mulberry leaves, and then, using a carding machine to perform carding and shaping to form curved mulberry leaf tea; pressing the bent mulberry leaf tea into cakes, and packaging the cakes with cotton paper after the moisture content of the dried mulberry leaf cakes is below 8%; wrapping with bamboo shoot shell or bagging with paper, inspecting quality, and packaging. In the preparation process of the mulberry leaf tea, the mulberry leaf tea cake is regulated to appropriate moisture content for pressing, so that the loss of tea fragrance and beneficial substances in the processing process is reduced, and the water loss is uniform; the taste of the tea cake is improved. The grass smell of the mulberry leaves is removed, and although the production process is not easy to control, the prepared mulberry leaf tea has high finished product quality. The mulberry leaf tea finished product has fresh taste and fresh green color after being brewed, and various biochemical and physicochemical indexes can be optimized.
Description
Technical Field
The invention relates to a production process of a mulberry leaf tea cake, and belongs to the technical field of tea cake preparation.
Background
The mulberry leaf is the king of plants, has the reputation of ginseng heat-replenishing and mulberry leaf clear-replenishing, is rich in 17 amino acids, crude protein and crude fat of human bodies, is a plant with homology of medicine and food confirmed by the national ministry of health, is listed as one of ten health-care foods in the 21 st century of human beings by the international food health organization, and becomes a green new food source for human beings. The mulberry leaf tea is prepared by using high-quality tender mulberry leaves with excellent ecological environment and no pollution as raw materials and through scientific baking and other processes. The key point in the process is removing the bitter taste and the astringent taste of the organic acid in the mulberry leaves; the characteristics of sweet taste, fragrant smell, etc. are also important. The mulberry leaf tea is brewed by boiled water, is clear and bright, has faint scent and sweet taste, is fresh, mellow and refreshing, and particularly provides a novel beverage for middle-aged and elderly people and people who are not suitable for drinking tea, so that a certain health-care effect is achieved in the tea drinking process, and the health-care effect and the life prolonging effect are facilitated by frequent drinking of the mulberry leaf tea. The traditional mulberry leaf tea production process roughly comprises the following steps: selecting and cutting mulberry leaves into strips, deactivating enzyme, rolling, baking and the like, and finally frying tea leaves, packaging and forming; the prepared mulberry leaf tea has obvious astringency, loss of aroma and nutrition, poor taste and poor quality, so that how to improve the quality and the taste of the mulberry leaf tea is very important.
Disclosure of Invention
Aiming at the problems, the invention aims to provide a production process of a mulberry leaf tea cake.
The invention relates to a mulberry leaf tea cake production process, which comprises the following steps: step one, the preparation process of the mulberry leaf tea cake comprises the following steps: the method comprises the following steps: picking fresh mulberry leaves, cleaning, and drying and withering the mulberry leaves in a shady and ventilated place;
step two, after the leaves of the mulberry leaves are withered, the old leaves and the tender leaves are sorted, the tender leaves are detected and sliced, the sliced mulberry leaves are de-enzymed, the de-enzyming temperature is controlled to be 280 plus 300 ℃, and the de-enzyming time is 40-60 min;
step three, twisting the de-enzymed mulberry leaves, and then, using a carding machine to perform carding and shaping to form bent mulberry leaf tea;
step four, pressing the mulberry leaf tea cakes, wherein the specific method comprises the following steps: regulating the water content of the mulberry tea to be pressed according to the water content to enable the water content to reach 20% -28%, pressing, kneading into a cake shape by using a cloth bag, pressing and forming by using a special cake pressing machine, wherein the used cake pressing machine is a 20-ton hydraulic machine, and after cooling, peeling off the cloth bag and drying, wherein the drying condition is as follows: oven drying at 50-70 deg.C for 72-96 hr until the water content of the folium Mori tea cake is below 8%, standing at constant temperature for four days to obtain folium Mori tea cake, and packaging with cotton paper; wrapping with bamboo shoot shell or bagging with paper, inspecting quality, and packaging.
The invention has the beneficial effects that: in the preparation process of the mulberry leaf tea, the mulberry leaf tea cake is regulated to appropriate moisture content for pressing, so that the loss of tea fragrance and beneficial substances in the processing process is reduced, and the water loss is uniform; the taste of the tea cake is improved. The grass smell of the mulberry leaves is removed, and although the production process is not easy to control, the prepared mulberry leaf tea has high finished product quality. The mulberry leaf tea finished product has fresh taste and fresh green color after being brewed, and various biochemical and physicochemical indexes can be optimized.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1: a production process of the mulberry leaf tea cake comprises the following steps: the method comprises the following steps: picking fresh mulberry leaves, cleaning, and drying and withering the mulberry leaves in a shady and ventilated place;
step two, sorting old leaves and tender leaves after the leaves of the mulberry leaves are withered, detecting the tender leaves, slicing, and deactivating enzyme of the sliced mulberry leaves, wherein the deactivation temperature is controlled to be 280 ℃, and the deactivation time is 40 min;
step three, twisting the de-enzymed mulberry leaves, and then, using a carding machine to perform carding and shaping to form bent mulberry leaf tea;
step four, pressing the mulberry leaf tea cakes, wherein the specific method comprises the following steps: regulating water content of mulberry tea to be pressed according to the water content to enable the water content to reach 20%, pressing, kneading into a cake shape by using a cloth bag, pressing and molding by using a special cake pressing machine, wherein the used cake pressing machine is a 20-ton hydraulic machine, the cloth bag is peeled off after cooling, and drying is carried out under the conditions that: drying at 50 deg.C for 72 hr until the water content of the folium Mori tea cake is below 8%, standing at constant temperature for four days, making folium Mori tea cake, and packaging with cotton paper; wrapping with bamboo shoot shell or bagging with paper, inspecting quality, and packaging.
Example 2:
a production process of the mulberry leaf tea cake comprises the following steps: step one, the preparation process of the mulberry leaf tea cake comprises the following steps: the method comprises the following steps: picking fresh mulberry leaves, cleaning, and drying and withering the mulberry leaves in a shady and ventilated place;
step two, sorting old leaves and tender leaves after the leaves of the mulberry leaves are withered, detecting the tender leaves, slicing, and deactivating enzyme of the sliced mulberry leaves, wherein the deactivation temperature is controlled to be 300 ℃, and the deactivation time is 60 min;
step three, twisting the de-enzymed mulberry leaves, and then, using a carding machine to perform carding and shaping to form bent mulberry leaf tea;
step four, pressing the mulberry leaf tea cakes, wherein the specific method comprises the following steps: regulating the water content of the mulberry tea to be pressed according to the water content to enable the water content to reach 28 percent, pressing, kneading into a cake shape by using a cloth bag, pressing and forming by using a special cake pressing machine, wherein the used cake pressing machine is a 20-ton hydraulic press, and after cooling, peeling off the cloth bag and drying, wherein the drying condition is as follows: drying at 70 deg.C for about 96 hr until the water content of the folium Mori tea cake is below 8%, standing at constant temperature for four days, making folium Mori tea cake, and packaging with cotton paper; wrapping with bamboo shoot shell or bagging with paper, inspecting quality, and packaging.
The production process of the mulberry leaf tea cake in the comparative example is the same as the first step and the second step of the example 1, and the third step is directly formed by pressing through a cake pressing machine.
Randomly 120 customers were found to score sensory attributes for the tea cakes of examples 1-2 and comparative examples.
The scoring criteria are shown in tables 1 and 2
TABLE 1
TABLE 2
| Item | Index (I) | Score of |
| Color and luster | The mulberry leaves are seriously soaked and broken | 0 to 20 minutes |
| Morphological appearance | Presence or absence of mildew | 0 to 20 minutes |
| Smell(s) | Has no special fragrance of tea and peculiar smell | 0 to 20 minutes |
| Color of soup | Opaque and turbid in color | 0 to 15 points |
| Taste of the product | Slightly astringent | 0 to 15 points |
The specific scoring results are shown in Table 3
TABLE 3
| Item | Example 1 | Example 2 | Comparative example |
| Color and luster | 20 minutes | 21 point is | 15 minutes |
| Morphological appearance | 20 minutes | 21 point is | 15 minutes |
| Smell(s) | 22 minutes is | 20 minutes | 10 minutes |
| Color of soup | 20 minutes | 18 minutes | 18 minutes |
| Taste of the product | 15 minutes | 16 minutes | 15 minutes |
| Total score | 97 is divided into | 96 minutes | 73 minutes |
Therefore, the mulberry leaf tea cake prepared by the process has excellent comparison ratio in color, shape, taste and liquor color, and various biochemical and physicochemical indexes are optimized.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (1)
1. A production process of a mulberry leaf tea cake is characterized by comprising the following steps: the preparation process of the mulberry leaf tea cake comprises the following steps: the method comprises the following steps: picking fresh mulberry leaves, cleaning, and drying and withering the mulberry leaves in a shady and ventilated place;
step two, after the leaves of the mulberry leaves are withered, the old leaves and the tender leaves are sorted, the tender leaves are detected and sliced, the sliced mulberry leaves are de-enzymed, the de-enzyming temperature is controlled to be 280 plus 300 ℃, and the de-enzyming time is 40-60 min;
step three, twisting the de-enzymed mulberry leaves, and then, using a carding machine to perform carding and shaping to form bent mulberry leaf tea;
step four, pressing the mulberry leaf tea cakes, wherein the specific method comprises the following steps: regulating the water content of the mulberry tea to be pressed according to the water content to enable the water content to reach 20% -28%, pressing, kneading into a cake shape by using a cloth bag, pressing and forming by using a special cake pressing machine, wherein the used cake pressing machine is a 20-ton hydraulic machine, and after cooling, peeling off the cloth bag and drying, wherein the drying condition is as follows: oven drying at 50-70 deg.C for 72-96 hr until the water content of the folium Mori tea cake is below 8%, standing at constant temperature for four days to obtain folium Mori tea cake, and packaging with cotton paper; wrapping with bamboo shoot shell or bagging with paper, inspecting quality, and packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010327164.0A CN111357848A (en) | 2020-04-23 | 2020-04-23 | Production process of mulberry leaf tea cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010327164.0A CN111357848A (en) | 2020-04-23 | 2020-04-23 | Production process of mulberry leaf tea cake |
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| Publication Number | Publication Date |
|---|---|
| CN111357848A true CN111357848A (en) | 2020-07-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010327164.0A Pending CN111357848A (en) | 2020-04-23 | 2020-04-23 | Production process of mulberry leaf tea cake |
Country Status (1)
| Country | Link |
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| CN (1) | CN111357848A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513336A (en) * | 2003-08-15 | 2004-07-21 | 黄秀兰 | Technique for processing health-care tea made of small pieces of folium mori |
| KR20080018324A (en) * | 2006-08-24 | 2008-02-28 | 김영한 | Method of manufacturing herbal mixed mulberry leaf tea |
| KR20090039914A (en) * | 2007-10-19 | 2009-04-23 | 박원도 | Process of making mulberry leaves tea |
| KR20130110910A (en) * | 2012-03-30 | 2013-10-10 | 주식회사 명인당 | Manufacturing method for mulberry leaf tea |
| CN104543201A (en) * | 2014-12-16 | 2015-04-29 | 重庆市黔江区黔双科技有限公司 | Processing method of spherical mulberry leaf tea |
| CN105166114A (en) * | 2015-09-01 | 2015-12-23 | 武夷山德邦环保节能设备制造有限公司 | Process method for preparing green tea cakes by using finished product loose green tea and product |
| CN105767372A (en) * | 2016-04-11 | 2016-07-20 | 李大兴 | Mulberry leaf tea and making technology |
| CN109997934A (en) * | 2019-05-24 | 2019-07-12 | 李学辉 | A kind of Fuding white tea low temperature process holding active tea cake production method of tealeaves |
-
2020
- 2020-04-23 CN CN202010327164.0A patent/CN111357848A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513336A (en) * | 2003-08-15 | 2004-07-21 | 黄秀兰 | Technique for processing health-care tea made of small pieces of folium mori |
| KR20080018324A (en) * | 2006-08-24 | 2008-02-28 | 김영한 | Method of manufacturing herbal mixed mulberry leaf tea |
| KR20090039914A (en) * | 2007-10-19 | 2009-04-23 | 박원도 | Process of making mulberry leaves tea |
| KR20130110910A (en) * | 2012-03-30 | 2013-10-10 | 주식회사 명인당 | Manufacturing method for mulberry leaf tea |
| CN104543201A (en) * | 2014-12-16 | 2015-04-29 | 重庆市黔江区黔双科技有限公司 | Processing method of spherical mulberry leaf tea |
| CN105166114A (en) * | 2015-09-01 | 2015-12-23 | 武夷山德邦环保节能设备制造有限公司 | Process method for preparing green tea cakes by using finished product loose green tea and product |
| CN105767372A (en) * | 2016-04-11 | 2016-07-20 | 李大兴 | Mulberry leaf tea and making technology |
| CN109997934A (en) * | 2019-05-24 | 2019-07-12 | 李学辉 | A kind of Fuding white tea low temperature process holding active tea cake production method of tealeaves |
Non-Patent Citations (2)
| Title |
|---|
| 施英等: "系列桑叶茶及桑叶茶饮料加工技术(一)", 《中国蚕业》 * |
| 罗红玉等: "桑叶茶加工研究进展", 《南方农业》 * |
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Application publication date: 20200703 |