Herbal tea lotus root starch and preparation method thereof

A technology for herbal tea and lotus root starch, which is applied in the field of food processing, can solve the problems of leaching of functional components of difficult tea leaves, low utilization rate of health care, etc., and achieves the effects of good emulsification, easy portability and brewing, and improved aroma and taste.

Inactive Publication Date: 2014-10-08
CHUN YUAN XIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional brewing method is difficult to fully extract the functional components of tea, especially the fat-soluble tea polyphenols and many insoluble substances still remain in the tea dregs, resulting in a low health utilization rate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 herbal tea lotus root starch consists of the following components by weight percentage:

[0028] Lotus root powder 50%, white sugar 46%, maltodextrin 2.5%, tea powder 1.488%, tea essence 0.004%, menthol 0.008%.

[0029] Its preparation method comprises the following steps:

[0030] 1) Handling of raw materials:

[0031] Preparation of superfine tea powder: Grind the dried green tea leaves through a superfine pulverizer (Beijing Xinhuanya Technology Co., Ltd.) through a 200-mesh sieve, pack them in a sterile workshop, and store them in a cool and dry place for later use, or choose the ones that meet the requirements of this product. Purchasing by professional ultrafine tea powder production enterprises that require raw materials;

[0032] Preparation of lotus root powder: Fresh lotus root is washed, crushed, filtered, sand-removed and purified, concentrated and refined, dehydrated, dried, and packaged for later use, or purchased from a professional lotus r...

Embodiment 2

[0038] Embodiment 2 herbal tea lotus root powder consists of the following components by weight percentage:

[0039] Lotus root powder 52%, white sugar 43%, maltodextrin 3.014%, tea powder 2%, tea essence 0.002%, menthol 0.012%.

[0040]The preparation method is the same as that in Example 1. Stir the tea powder with 8 parts of warm boiled water at 75°C. After precipitation, add 10 parts of pure water at 23°C to accelerate cooling. Mix and stir the herbal tea and lotus root starch for 8 minutes. Continue to add the cold tea water before stirring 6min; the granulation drying temperature is 60°C and dried until the water content is 6%, and the heat preservation is 8min. The dried material is poured into a swing machine, and the powder and lumps are screened and separated to obtain a herbal tea with a particle size of 1-3mm. lotus root starch.

Embodiment 3

[0041] Embodiment 3 herbal tea lotus root powder consists of the following components by weight percentage:

[0042] Lotus root powder 51%, white sugar 44%, maltodextrin 3%, tea powder 1.985%, tea essence 0.003%, menthol 0.012%.

[0043] The preparation method is the same as that in Example 1. Stir the tea powder with 8.8 parts of warm boiled water at 78°C, add 12 parts of pure water at 22°C after precipitation to accelerate cooling, mix and stir the herbal tea and lotus root powder for 10 minutes, and continue to add the herbal tea water before stirring 5min; granulation drying temperature is 58℃, drying to 5% water content, heat preservation for 6min, the dried material is poured into a swing machine, and the powder and lumps are screened and separated to obtain herbal tea with a particle size of 1-3mm lotus root starch.

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PUM

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Abstract

The invention relates to herbal tea lotus root starch and a preparation method of the herbal tea lotus root starch, belonging to the technical field of food processing. The herbal tea lotus root starch comprises the following components in percentage by weight: 50-52 percent of lotus root starch, 43-46 percent of white granulated sugar, 2.5-4 percent of maltodextrin, 1-2 percent of tea powder, 0.002-0.004 percent of tea essence and 0.008-0.012 percent of menthol. The preparation method comprises the following steps: mixing, pelleting, drying, sieving and the like to obtain particles with particle size of 1-3mm, wherein the herbal tea lotus root starch can be eaten after being directly blended with boiling water without being pre-blended. The herbal tea lotus root starch is convenient to carry and brew, has cool taste of mint, faint scent of tea and mild taste of the lotus root starch, is rich in nutrients, mild in preparation conditions without damaging nutritional ingredients in the tea and the lotus root starch, and rich in natural nutritional functional components in the tea and the lotus root starch, thereby enabling drinking tea to have an artistic conception of eating tea. The lotus root starch is more proper to eat in summer, good in taste, good in color and flavor, increased in choices of consumers, and good in social value and economic value.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a herbal tea lotus root powder with good taste and a preparation method thereof. Background technique [0002] Green tea is known as "national drink" in my country. A large number of modern scientific studies have confirmed that tea does contain biochemical components that are closely related to human health. Tea not only has the functions of refreshing and clearing heart, clearing heat and relieving heat, digesting food and reducing phlegm, removing greasy weight, clearing heart and annoyance, detoxifying and sobering up, promoting body fluid and quenching thirst, and reducing fire. It also has certain pharmacological effects on modern diseases such as radiation sickness, cardiovascular and cerebrovascular diseases, and cancer. The main components of tea with pharmacological effects are tea polyphenols, caffeine, lipopolysaccharide, and theanine. As a tradi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/30A23L19/10
CPCA23L19/10A23L33/00
Inventor 居旭初
Owner CHUN YUAN XIANG FOOD CO LTD
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