Method for processing lotus leaf tea

A processing method and technology of lotus leaf tea, which is applied in the field of food processing, can solve the problems of lotus leaf tea, such as impure aroma, unfavorable aroma development, and insufficient bright soup color, so as to achieve elegant and long-lasting aroma, improve health care efficacy, and bright green and bright soup color Effect

Inactive Publication Date: 2014-01-15
LIUZHOU AGRI TECH PROMOTION CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a processing method of lotus leaf tea, which can solve the problems of the existing lotus leaf tea produced by the existing production process, such as impure aroma, bright soup color, poor shape and unfavorable aroma development.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for processing lotus leaf tea, comprising the following steps: cleaning: cleaning the harvested lotus leaves with drinking water, and airing them in a ventilated and clean shelf; removing whips: manually removing the top stalks of the lotus leaves, and stacking them neatly and collectively ;Cutting strips: the lotus leaf is folded and gathered along the veins, straightened out and wrapped in the same direction, and cut into strips with a knife in the direction perpendicular to the veins. The width of the cut strips is 0.6 cm, and the length of the leaf strips is 5 cm. , put the leaf strips on the stand for 2 hours; hot air fixation: use a hot air fixer to fix the leaf strips, set the temperature of the fixation treatment to 250°C, the amount of single leaves is 4 kg, and the fixation time is 7 Minutes, until the green smoke fades, the leaf color becomes lighter, and emits a ripe fragrance; kneading: take out the green leaves from the hot air killing machine, put...

Embodiment 2

[0023] A method for processing lotus leaf tea, comprising the following steps: cleaning: cleaning the harvested lotus leaves with drinking water, and airing them in a ventilated and clean shelf; removing whips: manually removing the top stalks of the lotus leaves, and stacking them neatly and collectively ;Cutting into strips: the lotus leaf is folded and gathered along the veins, straightened out and wrapped in the same direction, and cut into strips with a knife in the direction perpendicular to the veins. The width of the cut strips is 1 cm, and the length of the leaves is 8 cm. , place the leaf strips on the stand for 3 hours; hot air fixation: the leaf strips are treated with a hot air fixer, the temperature of the fixation treatment is set to 260°C, the amount of single leaves is 5 kg, and the fixation time is 7 Divide into 8 minutes, until the green smoke fades, the leaf color becomes lighter, and emits a ripe fragrance; kneading: take out the green leaves from the hot a...

Embodiment 3

[0025] The characteristics of the lotus leaf tea processing method of the present embodiment are the same as those in Example 1, the steps of cleaning, removing the whip, cutting into strips, hot air fixing, rolling and sieving are the same as in Example 1. Other specific steps after the sieving step are as follows: molding: use the finished leaves to Stir-frying in the double-pot Quhao machine. First, set the temperature of the double-pot Quhao machine to about 50°C. The amount of leaves in each pot is 6 kg. Stir-fry until the temperature of the leaves rises and the leaves become soft. Put all four pots into the oolong tea shaping machine for pressing, Deblock, repeat 2 times, and then fry and reshape through a bending machine, fry until 70% dry, wrap the shape tightly and then take it out of the pan; drying: spread the shaped raw materials evenly on the sieve tray of the baking machine, the temperature Set the temperature to 90°C, spread the thickness to 1.0 cm, and bake for ...

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PUM

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Abstract

The invention discloses a method for processing a lotus leaf tea. The method comprises the following steps: cutting strips, namely winding up lotus leaves and cutting the lotus leaves into strips; removing green with hot blast, namely removing the green of the strips by using a hot blast green removing machine, wherein the green removing temperature is between 250 and 260 DEG C, and the green removing time is 7 to 8 minutes; twisting, namely putting the strips into a twisting machine when the strips are hot, and twisting the strips according to a weight alternating principle until 80 to 90 percent of wax coats on the water-removing leaves fall off; screening, namely separating waxes by using a mesh screen; modeling, namely stir-frying the leaves by using a double-pan roasting machine, taking the leaves out of the pans when the leaves become soft, putting the leaves into a shaping machine for shaping, and continuously frying the leaves for shaping until 90 percent of each leaf is wound up tightly or the leaves are in the shape of particles; and drying, namely drying the shaped material in a baking machine by baking. Compared with the prior art, the lotus leaf tea is heavy in shape, green and bright in soup color, thick and mellow in taste and high and long in aroma, and diffuses elegant tea aroma; the finished product of the lotus leaf tea keeps more active substances of flavonoid and vitamin, so that the drinking value of the product is improved; and the shape of the lotus leaf tea is well adjusted, and the lotus leaf tea is convenient to package and transport.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tea processing method. Background technique [0002] The lotus leaf is the leaf of the Nymphaea plant lotus. It has been a kind of medicinal and edible plant since ancient times. In November 1991, the Ministry of Health of the People's Republic of China issued the No. 45 document of Wei Jianfa (1991), and the lotus leaf was listed as Into the second batch of "both food and medicine" list. Modern pharmacological studies have proved that lotus leaf has a variety of physiological activities. It contains carbohydrates, lipids, proteins, polysaccharides, minerals, β-carotene, vitamin C, structural acid, tartaric acid, malic acid, oxalic acid and other chemical components. A variety of active substances such as alkaloids and alkaloids have the functions of reducing fat and losing weight, anti-oxidation and anti-aging, antibacterial, anti-viral, and inhibiting fatty liver. T...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 黄阳成葛智文余树朋翁春英蒙日业韦启光安丰轩张征廖寅平胡支向喻忠刚
Owner LIUZHOU AGRI TECH PROMOTION CENT
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