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Lotus leaf tea drink and production process thereof

A technology for lotus leaf tea and beverage, applied in the field of lotus leaf tea beverage and its production process, can solve the problems of not being widely promoted and used, poor product taste, high manufacturing cost, etc., and achieve inhibition of hypercholesterolemia and arterial Hardening, good taste and low cost effect

Inactive Publication Date: 2011-04-06
刘裕伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The various products that have been recorded in the prior art using lotus leaves as raw materials have not been widely promoted due to problems such as complicated production methods, high manufacturing costs, poor product taste, and caffeine that are not suitable for the elderly and children. and use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Get the raw material of lotus leaf tea beverage of the present invention: dry lotus leaf 1.5%, white granulated sugar 2%, fructose syrup 2%, citric acid 0.15%, malic acid 0.15%, β-cyclodextrin 0.75%, sodium erythorbate 0.15% %, 0.1% sodium hexametaphosphate, 0.02% vitamin C, appropriate amount of food flavor, appropriate amount of sodium citrate, and the balance is water. Make the lotus leaf tea beverage of the present invention in the following manner.

[0030] (1) Fresh high-quality wild lotus leaves are soaked in 0.1% NaCl-containing phosphoric acid aqueous solution (PH3.0) at room temperature, rinsed, drained, cut into shreds, air-dried at 70°C until the water content is less than 10%, sealed and protected from light, and refrigerated for later use;

[0031] (2) Add appropriate amount of water to the dried lotus leaves after treatment, then add citric acid and sodium hexametaphosphate, and extract at 85° C. for 10-50 seconds;

[0032] (3) After filtering the supern...

Embodiment 2

[0039] The raw materials of the lotus leaf tea beverage of the present invention are: 2.5% of dried lotus leaves, 1.5% of white granulated sugar, 3% of fructose syrup, 0.2% of citric acid, 0.2% of malic acid, 0.5% of β-cyclodextrin, and 0.1% of sodium erythorbate. %, 0.1% sodium hexametaphosphate, 0.06% vitamin C, appropriate amount of food flavor, appropriate amount of sodium citrate, and the balance is water. The lotus leaf tea beverage is prepared according to the above method.

Embodiment 3

[0041] The raw materials of the lotus leaf tea beverage of the present invention are: 2.0% of dried lotus leaves, 3% of white granulated sugar, 1% of fructose syrup, 0.1% of citric acid, 0.15% of malic acid, 1.0% of β-cyclodextrin, 0.15% of sodium erythorbate %, 0.15% sodium hexametaphosphate, 0.05% vitamin C, appropriate amount of food flavor, appropriate amount of sodium citrate, and the balance is water. The lotus leaf tea beverage is prepared according to the above method.

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PUM

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Abstract

The invention provides a lotus leaf tea drink, which comprises the following raw materials in percentage by weight: 1-5% of dried lotus leaf, 1-3% of white granulated sugar, 1-3% of fruit glucose syrup, 0.1-0.2% of citric acid, 0.1-0.2% of malic acid, 0.5-1.0% of beta-cyclodextrin, 0.1-0.2% of sodium erythorbate, 0.05-0.2% of sodium hexametaphosphate, 0.01-0.1% of vitamin C, appropriate amount offood flavor, appropriate amount of sodium citrate, and the balance of water. The invention also provides a production process of the lotus leaf tea drink. The product prepared by the production process of the invention is light yellow or glassy yellow, has the elegant fragrance of lotus leaves, tastes sweet and sour, and slightly astringent, and feels cool. The product of the invention has efficacies of clearing summer-heat and damp, ascending and dredging and moistening yang, stanching blood and consolidating body resistance, promoting blood circulation by removing blood stasis, lowering blood-fat, inhibiting hypercholesterolemia and atherosclerosis and the like.

Description

technical field [0001] The invention belongs to the field of food and beverage, and relates to a lotus leaf tea beverage and a production process thereof. Background technique [0002] Lotus leaf is the leaf of a kind of perennial aquatic herb lotus, which is harvested in summer and autumn. Many areas of our country are rich in lotus leaf. Scientific research shows that lotus leaf is a very good health food. In November 1991, the Ministry of Health of the People's Republic of China issued the (1991) No. 45 document, and lotus leaf was listed as "both food and medicine". Among the list of plants (November 1991, the Ministry of Health of the People's Republic of China issued (1991) No. 45 document). Lotus leaf is rich in nutrients, containing protein, carbohydrates, vitamin C, niacin, thiamine, carotene and other substances. In addition, it also contains calcium, phosphorus and other trace elements and flavonoids. [0003] The efficacy of lotus leaf has been clearly recorded...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 刘裕伟王健
Owner 刘裕伟
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