CN109123017A - Xinjiang mulberry leaf tea and preparation method thereof - Google Patents
Xinjiang mulberry leaf tea and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to a kind of Xinjiang mulberry leaf teas, are made using the leaf of Xinjiang mulberry, including medicine mulberry leaf green tea, medicine mulberry leaf oolong and medicine folium mori black tea.Medicine Mulberry-leaf Tea of the invention solves the problems, such as that existing medicine mulberry leaf use and save inconvenience, it can retain most of active material and medicinal ingredient in medicine mulberry leaf, convenient for saving and using, and there is the taste and flavor of similar conventional tea, the richer utilization ways of Xinjiang mulberry.The present invention also provides the preparation methods of the Xinjiang mulberry leaf tea.
Description
Technical field
The present invention relates to food and processing technique fields, and in particular to Xinjiang mulberry leaf tea and preparation method thereof.
Background technique
Tea is Chinese tradition drink originating from China.Tea for drinking generallys use the leaf of tea tree to make.Tea tree
(Camellia sinensis (L.) O.Ktze.) belongs to Theaceae, Camellia shrub or dungarunga, the leaf of tea tree can tea making, kind
Son can extract oil.Tea tree all one's life is divided into Seedling Stage, brephic, manhood and declining period, and the age of tree was up to 100 or two hundred years, but economic year
Age is generally 40~50 years.Six major class can be substantially divided into the tea that tea free makes, including green tea, black tea, yellow tea, white tea,
Oolong tea, dark green tea, its manufacture craft of the tea of these types and taste are very different.
Also have in the prior art using the leaf or flower of other plant, the brewed soup of fruit, although being also " tea ", this
In matter or and tealeaves be not belonging to the same type, people are more accustomed to this kind of tea referred to as " tea of non-tea ", such as Eucommia Tea, silver
Apricot tea, Ilex Latifolia Thunb, gynostemma pentaphylla tea, Ilex paraguarensis, baked barley tea etc., this kind of tea-drinking are typically due to the ingredient of production raw material and have certain
Health-care effect, mouthfeel and effective component all have significant difference with Chinese tradition teas.
Xinjiang mulberry belongs to Moraceae in Plant Taxonomy, Morus, black mulberry kind (Morus nigra Linn.), 16th century from
It is Iranian western to introduce China, be mainly cultivated in southern Xinjiang and the wide geographic areas such as field, Keshen, Aksu, it is important medicinal
Fruit mulberry germ plasm resource.Contain a large amount of active materials in medicine mulberry leaf, these active materials include flavone compound, polysaccharide chemical combination
Object and alkaloid (1-DNJ (1-deoxynojirimycin, DNJ)) etc., modern pharmacology and chemical constitution study
Show that mulberry leaf have a variety of pharmacological activity such as hypoglycemic, anti-oxidant, antiviral, wherein alkaloid and Flavonoid substances are mulberries
Main blood-sugar decreasing active in leaf.Mulberry leaf polysaccharide, which can play, to be adjusted glycometabolism, reduces blood glucose, improves diabetic symptom
Effect.In addition, also having the nutritional ingredients such as carbohydrate abundant, protein, cellulosic material and microelement in mulberry leaf, it has
The effects of nourishing yin and supplementing blood, easypro liver are fostered the spirit of nobility, inducing diaphoresis heat dissipation, blood fat-reducing blood pressure-decreasing, sterilization antivirus, anti-atherosis.
Extraction for the use of medicine mulberry leaf mostly based on wherein effective component in the prior art, existing medicine mulberry leaf product use
Inconvenience, does not have advantage in mouthfeel, is not easy to store yet and transport.
Summary of the invention
The purpose of the present invention is to provide a kind of Xinjiang mulberry leaf teas, use and save inconvenience to solve existing medicine mulberry leaf
The problem of, most of active material and medicinal ingredient in medicine mulberry leaf can be retained, convenient for saving and using, and had similar
The taste and flavor of conventional tea, the richer utilization ways of Xinjiang mulberry.The present invention also provides the Xinjiang mulberry leaf teas
Preparation method.
To achieve the above object, the technical scheme is that a kind of Xinjiang mulberry leaf tea, the Xinjiang mulberry leaf tea are adopted
It is made with the leaf of Xinjiang mulberry.
Specifically, the Xinjiang mulberry leaf tea includes medicine mulberry leaf green tea, medicine mulberry leaf oolong and medicine folium mori black tea.
The present invention also provides the preparation methods of the Xinjiang mulberry leaf tea.Specifically, for Xinjiang mulberry leaf green tea,
Preparation method includes the following steps:
(1) the fresh and tender leaf of Xinjiang mulberry is picked, is washed with distilled water completely, 4 DEG C of preservations are above for 24 hours spare；
(2) spare medicine mulberry leaf are weighed, through wilting naturally for 24 hours at 30 DEG C of room temperature；
(3) the medicine mulberry leaf of wilting are cut into strip, first finish 2-3min, after rub 20min after take out；
(4) step (3) are repeated 4-5 times；
(5) by gains after 120-135 DEG C of baking 20-30min up to Xinjiang mulberry leaf green tea.
Further, it is 1 × 5cm that step (3) Chinese medicine mulberry leaf, which are cut into the size of strip,；255-265 DEG C of fixing temperature.
Further, in step (5) by gains through 130 DEG C of baking 30min.
Medicine mulberry leaf green tea is the tea without everfermentation, it remains the natural nutrient substance in a part of fresh leaf, as tea is more
Phenol, amino acid, vitamin etc..Its tealeaves true qualities and soup look after brewing and tea residue color are using green as homophony.It is obtained green
Tea shape is blackish green, moulding is characteristic, cleanliness is good, soup look it is green it is bright, with it is tender it is fragrant, flavour is clearly still mellow, tea residue is even neat, volatilization
Property ingredient mainly has hydro carbons, aldehydes etc..
For Xinjiang mulberry leaf oolong tea, preparation method includes the following steps:
(1) the fresh and tender leaf of Xinjiang mulberry is picked, is washed with distilled water completely, 4 DEG C of preservations are above for 24 hours spare；
(2) spare medicine mulberry leaf are weighed, through wilting naturally for 24 hours at 30 DEG C of room temperature；
(3) the medicine mulberry leaf of wilting are cut into strip, at 20-25 DEG C and humidity 70-76% leaf rotation three times, for the first time
2min, second of 4.5min, third time 2-6min, every two minor ticks 1.5h；So far blade edge occurs red, aromatic aobvious
It is existing；
(4) fried green, altogether stir-frying 2 times, every time 3 minutes at 82-86 DEG C by the medicine mulberry leaf through leaf rotation；Then at 55-62 DEG C
Lower fried green stir-fries twice altogether, and 4 minutes every time；Every two minor tick 30 minutes in four stir-fryings, in 65-68 among every minor tick
Stir-fry 1 minute is raised at DEG C；
(5) the medicine mulberry leaf after fried green are rubbed, spherical or bar rope shape is made, forms the contour structures of oolong tea；
(6) by the medicine mulberry leaf through rubbing through 95-100 DEG C of baking 4-6h, then through 85-90 DEG C of baking 2-3h.
Further, step (3) Chinese medicine mulberry leaf be cut into strip size be 1 × 5cm, third time leaf rotation 5 minutes.
Further, in step (4) before stir-fry carried out at 85 DEG C twice, after stir-fry carried out at 60 DEG C twice.
Further, in step (6) by the medicine mulberry leaf through rubbing through 96 DEG C of baking 5h, then through 85 DEG C of baking 2.5h.
Medicine mulberry leaf oolong shape tight knot, color are glossy, neat and well spaced cleanliness is good, soup look it is limpid it is bright, fragrant with strong flowers and fruits,
Flavour glycol, the tea residue food value of leaf are plump, soft bright.Volatile component mainly has hydro carbons, aldehydes, acids etc..Medicine mulberry leaf oolong is half
Fermented tea, it can have certain fat-reducing effect, can also improve skin with dissolved fat.
For Xinjiang mulberry leaf black tea, preparation method includes the following steps:
(1) the fresh and tender leaf of Xinjiang mulberry is picked, is washed with distilled water completely, 4 DEG C of preservations are above for 24 hours spare；
(2) spare medicine mulberry leaf are weighed, through wilting naturally for 24 hours at 30 DEG C of room temperature；
(3) the medicine mulberry leaf of wilting are cut into strip, are rubbed, formation is streak, and rubs out juice；
(4) the medicine mulberry leaf through rubbing are placed in humidity 90-94%, ferment in 42-45 DEG C of temperature of climatic chamber 6-
12 hours, so that copper is presented in medicine mulberry leaf；
(5) by the medicine mulberry leaf of fermentation through 85-95 DEG C of baking 4-6h.
Further, the size that step (3) Chinese medicine mulberry leaf are cut into strip is 1 × 5cm, is rubbed 10-20 minutes.
Further, the medicine mulberry leaf through rubbing are placed in the climatic chamber of humidity 92%, temperature 45 C in step (4)
Middle fermentation 10 hours.
Further, in step (5) by the medicine mulberry leaf of fermentation through 90 DEG C of baking 5h.
Medicine folium mori black tea shape consolidation, Wu Run, neat and well spaced cleanliness is good, and soup look is orange red bright, possesses the tender fragrant and sweet flower of fragrant and sweet taste alcohol
Fruity, the fresh alcohol of flavour, tea residue fertilizer is light red bright, and volatility main component has ketone, aldehydes, alcohols etc..Medicine folium mori black tea is complete
Fermented tea, it is sweet it is warm-natured and, have the function of warm stomach, fragrance can save the long period.
Medicine Mulberry-leaf Tea quality evaluation
1, three kinds of medicine mulberry tealeaves score basis
1 green tea quality score basis of table
2 black tea quality score basis of table
3 quality of Oolong tea score basis of table
2, cylindrical cup evaluates method
It takes green tea, black tea, oolong tea three to grow tea each 5g of sample, tea-water proportion (mass volume ratio) 1:50, is placed in and comments tea accordingly
In cup, boiling water, capping, timing are filled, selects brewing time by table 4, successively constant speed filters out millet paste, stays tea residue in cup, by outer
Shape, soup look, fragrance, flavour, tea residue sequence evaluate item by item.
4 three kinds of teas brewing times of table
3, evaluation result
Three kinds of tealeaves are evaluated item by item by the sequence of shape, soup look, fragrance, flavour, tea residue, as a result see the table below 5.
5 medicine Mulberry-leaf Tea sensory evaluation table of table
The analysis of medicine Mulberry-leaf Tea volatile component
Referring to Fig. 3 and Fig. 4, Chinese medicine mulberry tealeaves millet paste volatile component type number figure of the embodiment of the present invention is respectively illustrated
With percentage composition figure.Seven groups of prophyll, medicine mulberry green tea, oolong, black tea, green tea soup, oolong millet paste, Black Tea medicine mulberry samples
Product identify 398 kinds of volatile components altogether, are that hydro carbons, ketone, aldehydes, esters, acids, alcohols and other compounds are total respectively
Seven major class；For each major class in seven major class volatile components, column diagram successively represents prophyll, medicine mulberry green tea from left to right
Seven groups of leaf, oolong, black tea, green tea soup, oolong millet paste, Black Tea medicine mulberry samples.
The medicine mulberry Tea Samples obtained by different processing methods and different fermentation times, volatile flavor component
Type and relative amount have significantly different.Aldehyde content highest in its Chinese medicine mulberry leaf green tea, relative amount are 35.617, secondly
Be hydro carbons relative amount it is 29.653, is successively other compounds, alcohols, ketone, acids, esters later.
Since medicine mulberry leaf oolong and medicine folium mori black tea are semi-fermented and full fermentation tea, two grow tea other compounds difference
Relative amount be 44.809,48.047, wherein the esters relative amount of oolong tea is 0.757, and black tea is 2.559.Oolong tea
Compared with black tea, only hydro carbons, acids relative amount are higher than black tea, other are below black tea.It can be seen that fermentation time
The acidity of tealeaves is determined with the control of humidity.
It can be seen that prophyll after processing from medicine mulberry leaf prophyll and the data of green tea, oolong tea, black tea, ketone, alcohols
Relative amount rising；Other compounds relative amounts are 36.49 in medicine mulberry leaf green tea soup, and aldehyde material is only second to other
Compounds relative amount, but the acids in green tea soup is 0, esters 0.328.
Medicine folium mori black tea soup is compared with oolong tea, and the acids of Black Tea, esters are very low, relative amount is 0.431 respectively,
0.856, but esters are also very low in oolong tea, and relative amount is 0.344.Aldehydes highest in Black Tea, relative amount are
60.363, only 11.612 in oolong millet paste.
Medicine mulberry leaf green tea leaf is compared with green tea soup, and the hydro carbons relative amount of green tea is 29.653, and in millet paste only
5.811；The relative amount of ketone, tealeaves are 6.835, and millet paste is 11.85；The relative amount of aldehydes, tealeaves are 35.617, millet paste
It is 31.793；Esters relative amount is 0.218 in tealeaves, is 0.328 in millet paste；Acids relative amount, tealeaves are 3.125, tea
Soup is 0；Alcohols relative amount, tealeaves are 7.409, and millet paste is 11.919；Other compounds relative amounts, tealeaves are
17.237 millet paste is 36.49.
Medicine mulberry leaf oolong leaf is compared with oolong millet paste, hydro carbons, ketone, aldehydes, esters, acids, alcohols, other compounds
The relative amount of class is respectively as follows: other 14.337 > aldehydes of compounds 44.809 > acids, 14.943 > hydro carbons, 10.603 > ketone
9.798 > alcohols of class, 4.756 > esters 0.757；Other 22.297 > acids of compound, 12.738 > aldehyde of 35.724 > of ketone
11.612 > alcohols, 10.178 > hydro carbons, 7.438 > esters 0.344.
Medicine folium mori black tea leaf is compared with Black Tea, and the hydro carbons relative amount of black tea is 5.208, and in millet paste only
7.438；The relative amount of ketone, tealeaves are 11.858, and millet paste is 7.571；The relative amount of aldehydes, tealeaves are 16.924, tea
Soup is 60.363；The relative amount of esters is 2.559 in tealeaves, is 0.856 in millet paste；Acids relative amount, tealeaves are
2.561 millet paste 0.431；Alcohols relative amount, tealeaves are 12.841, and millet paste is 9.18；Other compounds relative amounts, tea
Leaf is 48.047, and millet paste is 15.19.
In addition to prophyll, medicine mulberry green tea, black tea, green tea soup, oolong millet paste, all contains in Black Tea oolong jointly
There are 2,3- pentanedione (CAS), hexanal (CAS), aldehyde C-9 (CAS), benzaldehyde.
The method of the present invention has the advantages that
1, using nutriment abundant in medicine mulberry leaf and various bioactive components, protein, minerals, vitamin,
Tea-drinking is made in polysaccharide, polyphenol, brass, chlorophyll etc., has lowering blood pressure and blood fat, anti-aging, antiviral and antitumor, inhibits disease
Opportunistic pathogen growth and other effects.
2, it solves the problems, such as that existing medicine mulberry leaf use and save inconvenience, and there is the taste and flavor of similar conventional tea.
3, the utilization ways for enriching Xinjiang mulberry are processed and are drunk conveniently.
Detailed description of the invention
Fig. 1 is medicine Mulberry-leaf Tea shape comparison obtained respectively in 1-3 of the embodiment of the present invention, and wherein the left side is that medicine mulberry leaf are green
Tea, centre are medicine mulberry leaf oolong, the right is medicine folium mori black tea.
Fig. 2 is that the first time of medicine Mulberry-leaf Tea obtained goes out the soup look comparison of soup respectively in 1-3 of the embodiment of the present invention, wherein left
Side is medicine mulberry leaf oolong soup, and centre is medicine folium mori black tea soup, and the right is medicine mulberry leaf green tea soup.
Fig. 3 is volatile component familygram in Chinese medicine of embodiment of the present invention mulberry leaf tealeaves and millet paste.
Fig. 4 is volatile component percentage composition figure in Chinese medicine of embodiment of the present invention mulberry leaf tealeaves and millet paste.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..
Embodiment 1
Xinjiang mulberry leaf green tea is prepared, preparation method includes the following steps:
(1) the fresh and tender leaf of Xinjiang mulberry is picked, is washed with distilled water completely, 4 DEG C of preservations are spare for 24 hours；
(2) spare medicine mulberry leaf are weighed, through wilting naturally for 24 hours at 30 DEG C of room temperature；
(3) the medicine mulberry leaf of wilting are cut into 1 × 5cm strip, 255-265 DEG C of water-removing 2-3min takes after then rubbing 20min
Out；
(4) it repeats step (3) 4 times；
(5) by gains after 130 DEG C of baking 30min up to Xinjiang mulberry leaf green tea.
Xinjiang mulberry leaf green tea obtained is shown in Fig. 1 left figure；Go out soup for the first time and sees Fig. 2 right figure.
Embodiment 2
Xinjiang mulberry leaf oolong tea is prepared, preparation method includes the following steps:
(1) the fresh and tender leaf of Xinjiang mulberry is picked, is washed with distilled water completely, 4 DEG C of preservations are spare for 24 hours；
(2) spare medicine mulberry leaf are weighed, through wilting naturally for 24 hours at 30 DEG C of room temperature；
(3) the medicine mulberry leaf of wilting are cut into 1 × 5cm strip, the lower leaf rotation of 25 DEG C and humidity 72% three times, first time
2min, second of 4.5min, third time 5min, every two minor ticks 1.5h；So far blade edge occurs red, aromatic to show；
(4) fried green, altogether stir-frying 2 times, every time 3 minutes at 85 DEG C by the medicine mulberry leaf through leaf rotation；Then the fried green at 60 DEG C,
It stir-fries altogether twice, 4 minutes every time；Every two minor tick 30 minutes in four stir-fryings, 1 point of stir-fry is raised at 65 DEG C among every minor tick
Clock；
(5) the medicine mulberry leaf after fried green are rubbed, spherical shape is made, form the contour structures of oolong tea；
(6) by the medicine mulberry leaf through rubbing through 96 DEG C of baking 5h, then through 85 DEG C of baking 2.5h.
Xinjiang mulberry leaf oolong tea obtained is shown in Fig. 1 middle graph；Go out soup for the first time and sees Fig. 2 left figure.
Embodiment 3
Xinjiang mulberry leaf black tea is prepared, preparation method includes the following steps:
(1) the fresh and tender leaf of Xinjiang mulberry is picked, is washed with distilled water completely, 4 DEG C of preservations are spare for 24 hours；
(2) spare medicine mulberry leaf are weighed, through wilting naturally for 24 hours at 30 DEG C of room temperature；
(3) the medicine mulberry leaf of wilting are cut into 1 × 5cm strip, rubbed 20 minutes, formation is streak, and rubs out juice；
(4) by the medicine mulberry leaf through rubbing be placed in humidity 92%, temperature 45 C climatic chamber in ferment 10 hours, make
It obtains medicine mulberry leaf and copper is presented；
(5) by the medicine mulberry leaf of fermentation through 90 DEG C of baking 5h.
Xinjiang mulberry leaf black tea obtained is shown in Fig. 1 right figure；Go out soup for the first time and sees Fig. 2 middle graph.
Medicine Mulberry-leaf Tea contains nutritional ingredient abundant, and it is protein and fiber-like that furthermore content is more, there is 17 kinds of ammonia abundant
Base acid, total amount account for about the 20% of dry matter weight.
Mulberry-leaf Tea contains minerals needed by human, and that wherein content is most is potassium (K), followed by magnesium (Mg) and calcium
(Ca), also contain the mineral element beneficial to human body such as copper (Cu), manganese (Mn), zinc (Zn).In addition to this, Mulberry-leaf Tea also contains rich
Carrotene, the flavones, choline, ergosterol, vitamin A, vitamin B1, vitamin B2, citric acid, malic acid, Gu Gu of richness
The substance beneficial to human body such as alcohol, nitrate nitrogen compound, thiamine, riboflavin.
Three kinds of medicine Mulberry-leaf Tea features are prominent, in good taste, are ideal tea-drinkings containing plurality kinds of health care ingredient, and preparation is convenient, just
In popularization.
Although above having used general explanation and specific embodiment, the present invention is described in detail, at this
On the basis of invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Therefore,
These modifications or improvements without departing from theon the basis of the spirit of the present invention are fallen within the scope of the claimed invention.
Claims (10)
1. a kind of Xinjiang mulberry leaf tea, which is characterized in that the Xinjiang mulberry leaf tea is made using the leaf of Xinjiang mulberry.
2. Xinjiang mulberry leaf tea according to claim 1, which is characterized in that the Xinjiang mulberry leaf tea includes that medicine mulberry leaf are green
Tea, medicine mulberry leaf oolong and medicine folium mori black tea.
3. a kind of preparation method of Xinjiang mulberry leaf green tea, which is characterized in that the preparation method includes the following steps:
(1) the fresh and tender leaf of Xinjiang mulberry is picked, is washed with distilled water completely, 4 DEG C of preservations are above for 24 hours spare；
(2) spare medicine mulberry leaf are weighed, through wilting naturally for 24 hours at 30 DEG C of room temperature；
(3) the medicine mulberry leaf of wilting are cut into strip, first finish 2-3min, after rub 20min after take out；
(4) step (3) are repeated 4-5 times；
(5) by gains after 120-135 DEG C of baking 20-30min up to Xinjiang mulberry leaf green tea.
Further, it is 1 × 5cm that step (3) Chinese medicine mulberry leaf, which are cut into the size of strip,；255-265 DEG C of fixing temperature.
4. preparation method according to claim 3, which is characterized in that the size that step (3) Chinese medicine mulberry leaf are cut into strip is 1
×5cm；255-265 DEG C of fixing temperature；By gains through 130 DEG C of baking 30min in step (5).
5. a kind of preparation method of Xinjiang mulberry leaf oolong tea, which is characterized in that the preparation method includes the following steps:
(1) the fresh and tender leaf of Xinjiang mulberry is picked, is washed with distilled water completely, 4 DEG C of preservations are above for 24 hours spare；
(2) spare medicine mulberry leaf are weighed, through wilting naturally for 24 hours at 30 DEG C of room temperature；
(3) the medicine mulberry leaf of wilting are cut into strip, at 20-25 DEG C and humidity 70-76% leaf rotation three times, first time 2min, the
Secondary 4.5min, third time 2-6min, every two minor ticks 1.5h；So far blade edge occurs red, aromatic to show；
(4) fried green, altogether stir-frying 2 times, every time 3 minutes at 82-86 DEG C by the medicine mulberry leaf through leaf rotation；Then it is fried at 55-62 DEG C
Blueness stir-fries twice altogether, and 4 minutes every time；Every two minor tick 30 minutes in four stir-fryings, among every minor tick at 65-68 DEG C
Raise stir-fry 1 minute；
(5) the medicine mulberry leaf after fried green are rubbed, spherical or bar rope shape is made, forms the contour structures of oolong tea；
(6) by the medicine mulberry leaf through rubbing through 95-100 DEG C of baking 4-6h, then through 85-90 DEG C of baking 2-3h.
6. preparation method according to claim 5, which is characterized in that the size that step (3) Chinese medicine mulberry leaf are cut into strip is 1
× 5cm, third time leaf rotation 5 minutes.
7. preparation method according to claim 5, which is characterized in that it stir-fries before in step (4) and is carried out at 85 DEG C twice,
It stir-fries and is carried out at 60 DEG C twice afterwards；By the medicine mulberry leaf through rubbing through 96 DEG C of baking 5h in step (6), then baked through 85 DEG C
2.5h。
8. a kind of preparation method of Xinjiang mulberry leaf black tea, which is characterized in that the preparation method includes the following steps:
(1) the fresh and tender leaf of Xinjiang mulberry is picked, is washed with distilled water completely, 4 DEG C of preservations are above for 24 hours spare；
(2) spare medicine mulberry leaf are weighed, through wilting naturally for 24 hours at 30 DEG C of room temperature；
(3) the medicine mulberry leaf of wilting are cut into strip, are rubbed, formation is streak, and rubs out juice；
(4) the medicine mulberry leaf through rubbing are placed in humidity 90-94%, fermentation 6-12 is small in 42-45 DEG C of temperature of climatic chamber
When, so that copper is presented in medicine mulberry leaf；
(5) by the medicine mulberry leaf of fermentation through 85-95 DEG C of baking 4-6h.
9. preparation method according to claim 8, which is characterized in that the size that step (3) Chinese medicine mulberry leaf are cut into strip is 1
× 5cm is rubbed 10-20 minutes.
10. preparation method according to claim 8, which is characterized in that be placed in the medicine mulberry leaf through rubbing in step (4)
Humidity 92%, temperature 45 C climatic chamber in ferment 10 hours；The medicine mulberry leaf of fermentation are baked through 90 DEG C in step (5)
5h。
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Application publication date: 20190104 |