Lotus tea and preparation method thereof

A technology of lotus tea and lotus flower, applied in the field of lotus tea and its preparation, can solve problems such as affecting the taste, and achieve the effect of smooth taste

Inactive Publication Date: 2019-09-20
西双版纳宝翠香莲生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Both lotus flower and tea leaves have a certain astringency and grassy taste, which affect the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The lotus flower tea comprises the following components by weight: 80 parts of tea leaves, 20 parts of lotus flower, 20 parts of stevia and 15 parts of malt.

[0019] The preparation method of lotus flower tea comprises the following steps:

[0020] (1) Fry the malt in an iron pan until it turns slightly yellow, and set aside;

[0021] (2) drying the fresh lotus flower at a temperature of 60°C for subsequent use;

[0022] (3) Fully mix tea leaves, dried lotus flowers, stevia and roasted malt to get the product.

Embodiment 2

[0024] The lotus flower tea comprises the following components by weight: 65 parts of tea leaves, 15 parts of lotus flower, 15 parts of stevia and 10 parts of malt.

[0025] The preparation method of lotus flower tea comprises the following steps:

[0026] (1) Fry the malt in an iron pan until it turns slightly yellow, and set aside;

[0027] (2) drying the fresh lotus flower at a temperature of 70°C for subsequent use;

[0028] (3) Fully mix tea leaves, dried lotus flowers, stevia and roasted malt to get the product.

Embodiment 3

[0030] The lotus flower tea comprises the following components by weight: 60 parts of tea leaves, 10 parts of lotus flower, 15 parts of stevia and 5 parts of malt.

[0031] The preparation method of lotus flower tea comprises the following steps:

[0032] (1) Fry the malt in an iron pan until it turns slightly yellow, and set aside;

[0033] (2) drying the fresh lotus flower at a temperature of 70°C for subsequent use;

[0034] (3) Fully mix tea leaves, dried lotus flowers, stevia and roasted malt to get the product.

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PUM

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Abstract

The invention discloses lotus tea and a preparation method thereof and belongs to the field of tea. The lotus tea comprises 60-80 parts of tea leaf, 10-20 parts of lotus, 10-20 parts of stevia rebaudiana and 5-15 parts of malt. By mixing the tea leaf with the lotus, stevia rebaudiana and malt, bitterness and astringency of the lotus can be neutralized, so that the whole tea is smooth and mild in taste; immunity can be improved, and metabolism can be promoted.

Description

technical field [0001] The invention relates to the field of tea, in particular to a lotus flower tea and a preparation method thereof. Background technique [0002] Lotus contains pollen, vitamins, 17 kinds of amino acids, ascorbic acid, calcium, zinc, iron and other trace elements needed by the human body. The effect of removing bad breath, but also anti-cancer, anti-cancer, anti-calculus effect. Drinking this product regularly is of great help to improve human body function, strengthen physique and promote metabolism. This product is warm in nature, suitable for men, women, old and young, suitable for all seasons, suitable for tea drinking culture, and has great ornamental value. The preparation technology of existing lotus flower tea is mainly to carry out quick freezing, cold storage, disinfection, dehydration to get final product without budding lotus. Both lotus flower and tea leaves have a certain astringency and grassy taste, which affect the taste. Contents of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/06A23F3/14
Inventor 张文丽张文宏
Owner 西双版纳宝翠香莲生物科技有限公司
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