Lotus stamen containing lotus leaf tea and processing method thereof

A processing method and technology for lotus leaf tea, applied in the field of lotus leaf tea processing, can solve the problems of strong green qi, unfavorable aroma development, and insufficiently bright soup color of lotus leaf tea, so as to promote metabolism, improve yin and blood circulation and health preservation functions. , the effect of enhancing immunity and nutrition

Inactive Publication Date: 2016-03-23
ANHUI LIANGJIE BIOLOGICAL TECH CO LTD
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  • Abstract
  • Description
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Problems solved by technology

[0007] The purpose of the present invention is to provide a processing method of lotus leaf tea, which can solve the pr

Method used

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  • Lotus stamen containing lotus leaf tea and processing method thereof

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Embodiment 1

[0038] A lotus root lotus leaf tea is made from raw materials with the following weights (catties): 100 lotus leaves, 6 lotus root fragrance liquids;

[0039] The lotus root flavoring liquid is made from the following weight (catties) raw materials: 30 lotus root, 2 lotus micropowder, 2 dendrobium, 4 Polygonatum odoratum, 3 rehmannia glutinosa, 2 Acanthopanax, 4 Ashitaba, propolis liquid 2. Appropriate amount of rice wine;

[0040]The preparation method of the lotus root aroma liquid is as follows: a. mix and pulverize Dendrobium, Polygonatum Polygonatum, Rehmannia glutinosa, Acanthopanax, and Ashitaba; To dryness, finely grind to 120 mesh, add 5 times the volume of 75v / v% ethanol aqueous solution to mix, sonicate for 12 minutes, let stand for 1.5 hours, centrifuge, filter the filtrate after standing, take the supernatant and concentrate under reduced pressure at 12°C , steamed to remove ethanol to obtain a concentrated solution; b. Pick fresh and tender lotus root, put it int...

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Abstract

The invention discloses a processing method of lotus leaf tea. The processing method comprises steps as follows: picking of fresh leaves, chopping up, fixation, dehydration, rolling, first drying, stir-frying, fragrance improvement, thorough drying and the like. Components such as lotus stamen, lotus fine powder and the like are added, the tea has the fresh and fragrant smell of lotus leaves and lotuses, health-care yin nourishment and blood activation functions are improved, and bitterness and coldness of the lotus leaves are removed; the lotus leaf tea has the functions of balancing of the physiological function of a human body, promotion of metabolism and improvement of immunity, is a novel nutritional, green and health-care drink with a medical health function, is suitable for long-term drinking for health care, has compact strip-shaped appearance, an emerald green color and pure and mellow fragrance and is plump, round and heavy granules; tea soup has a transparent and dark green color, tastes fresh, tender and mellow and smells fragrant.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing method for lotus leaf tea. Background technique [0002] Tea has a long history and cultural heritage, and Chinese tea culture has a long history. With the rapid development of my country's economy and the improvement of people's living standards, people pay more attention to the appearance of tea while paying attention to the aroma, taste and color of tea. The elegant shape sets off the excellent quality of the tea, and also enables tea drinkers to enjoy the beauty during the viewing process. [0003] The lotus leaf is the leaf of the Nymphaea plant lotus. It has been a kind of medicinal and edible plant since ancient times. 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, vit...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 何海敏
Owner ANHUI LIANGJIE BIOLOGICAL TECH CO LTD
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