Mulberry leaves are rich in various amino acids, including 8 essential amino acids, and also contain a large number of flavonoids. Traditional medicine believes that mulberry leaves are sweet, have evacuation of wind and heat on the human body, eliminate lung and dryness, eyesight, and cooling blood. According to research reports, mulberry leaves have anti-stress, anti-aging, enhance endurance, lower serum cholesterol and regulate adrenergic function. Drinking regular eyesight, reducing the body's lipid accumulation and reducing blood lipids, blood sugar and other effects. When you put a piece of rock sugar while drinking, the taste is better.
1 Process flow Raw material recovery → Fixing → Cooling → Dehydration → Kneading → Drying → Packaging → Finished products
2 operating technical points
2.1 Harvesting of raw materials When picking young leaves, the veins are prevented from being injured due to oxidation of the spilled juice and discoloration. Immediately after harvest, it should be stored in a cool, dark place.
2.2 Fixing Mulberry leaves are blanched at 100°C for 20s. The purpose is to inactivate the enzymes in the fresh leaves. At the same time, the raw green taste is removed to produce a fresh and unique fragrance. In addition, the flexibility of the mulberry leaves is also enhanced, which is beneficial to kneading. system.
2.3 Immediately after cooling and blanching, take out and cool rapidly to room temperature with cold water.
2.4 Dehydration After cooling, the mulberry leaf is fully dewatered by a dryer to facilitate the kneading and rapid drying.
2.5 Kneading The dehydrated mulberry leaves are placed in a kneader, rapidly kneaded, and dried in a hot air at about 50°C for 30 to 40 minutes. The kneading time should be short and fast.
2.6 drying using roller hot air drying. The initial temperature is 50°C, and it gradually rises to 80°C, until the leaves shrink into rolls (moisture content is about 10%), and then heated to 100°C. The moisture content of the final product reaches 5% to 7%.
2.7 Packaging The dried Mulberry tea is packed into different specifications with a packaging machine. The finished product is sold after inspection.
1 Process flow Raw material recovery → Fixing → Cooling → Dehydration → Kneading → Drying → Packaging → Finished products
2 operating technical points
2.1 Harvesting of raw materials When picking young leaves, the veins are prevented from being injured due to oxidation of the spilled juice and discoloration. Immediately after harvest, it should be stored in a cool, dark place.
2.2 Fixing Mulberry leaves are blanched at 100°C for 20s. The purpose is to inactivate the enzymes in the fresh leaves. At the same time, the raw green taste is removed to produce a fresh and unique fragrance. In addition, the flexibility of the mulberry leaves is also enhanced, which is beneficial to kneading. system.
2.3 Immediately after cooling and blanching, take out and cool rapidly to room temperature with cold water.
2.4 Dehydration After cooling, the mulberry leaf is fully dewatered by a dryer to facilitate the kneading and rapid drying.
2.5 Kneading The dehydrated mulberry leaves are placed in a kneader, rapidly kneaded, and dried in a hot air at about 50°C for 30 to 40 minutes. The kneading time should be short and fast.
2.6 drying using roller hot air drying. The initial temperature is 50°C, and it gradually rises to 80°C, until the leaves shrink into rolls (moisture content is about 10%), and then heated to 100°C. The moisture content of the final product reaches 5% to 7%.
2.7 Packaging The dried Mulberry tea is packed into different specifications with a packaging machine. The finished product is sold after inspection.