Instant water chestnut and lotus leaf tea with effects of tonifying spleen and qi and making method of tea

Abstract

The invention discloses instant water chestnut and lotus leaf tea with effects of tonifying spleen and qi and a making method of the tea. The tea is prepared from, by weight, 5-6 parts of golden-silk jujubes, 2-3 parts of water chestnut powder, 4-5 parts of Chinese cabbages, 1-2 parts of folium mori, 1-2 parts of radix angelicae, 1-2 parts of broadleaf holly leaf, 200-210 parts of lotus leaf and a proper amount of zinc ion solution, sodium isoascorbate, beta-cyclodextrin, ethyl maltol and water. Chinese cabbages and golden-silk jujubes are cut up and ground into pulp respectively, the materials are mixed, the water chestnut powder is poured into the pulp, the mixture is stirred to be uniform, powder is obtained after filtering and drying, golden-silk jujubes and Chinese cabbages are pulped more smoothly, and the made powder is smooth and rich in taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to instant lotus leaf tea for invigorating spleen and replenishing qi with water chestnut and a preparation method thereof. Background technique [0002] Lotus leaf, also known as lotus stem, lotus stem. Lotus is a perennial herbaceous emergent plant, known as hibiscus, hanlu, and hibiscus in ancient times. The lotus generally grows to a height of 150 cm and spreads laterally to 3 meters. The maximum diameter of the lotus leaf can reach 60 cm, and the maximum diameter of the lotus can reach 20 cm. There are many different cultivars of lotus, and the flower colors range from snow white, yellow to light red, dark yellow and deep red, and there are also flower colors such as fensajin and so on. Lotus leaf contains a large number of primary metabolites and secondary metabolites. In addition to some soluble carbohydrates and proteins, it also contains a certain amount of lotus...

AI Technical Summary

Problems solved by technology

[0003] Most of the existing lotus leaves are used in dietotherapy, and there are relatively few teas. In the paper "Research on the New Technology of Microwave-assisted Drying of Lotus Leaf Tea", the production method of lotus leaf tea is introduced. The specific steps are as follows: Fresh Wash the lotus leaves and cut them into pieces, use water steam to fix them, and then knead them. The kneaded lotus leaves are dried by microwave, and then continue to dry with hot air in an oven. The lotus leaf tea has a strong aroma, but it has the following disadvantages: Cut the lotus leaves before steaming, which will easily cause the lotus leaves to be oxidized during cutting, and the color will not look good. Although microwave drying can improve the fragrance, it is easy to overdry, the sensory quality is not good, and the rehydration is not good. , because the lotus leaf itself has a bitter taste, if the finished product needs to be soaked before drinking, the lotus leaf water will be very bitter after soaking, and many people do not like bitter tea, which will affect the sales of lotus leaf tea. Improve