CN100384338C - Tea and its preparation method - Google Patents
Tea and its preparation method Download PDFInfo
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- CN100384338C CN100384338C CNB2006100396894A CN200610039689A CN100384338C CN 100384338 C CN100384338 C CN 100384338C CN B2006100396894 A CNB2006100396894 A CN B2006100396894A CN 200610039689 A CN200610039689 A CN 200610039689A CN 100384338 C CN100384338 C CN 100384338C
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- lotus leaf
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- tea
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 86
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 85
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 85
- 238000004898 kneading Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 210000003462 vein Anatomy 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims abstract 12
- 238000000034 method Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 abstract description 26
- 230000036541 health Effects 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 5
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000007493 shaping process Methods 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 238000012423 maintenance Methods 0.000 abstract 2
- 241000579895 Chlorostilbon Species 0.000 abstract 1
- 206010010774 Constipation Diseases 0.000 abstract 1
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 229910052876 emerald Inorganic materials 0.000 abstract 1
- 239000010976 emerald Substances 0.000 abstract 1
- 239000004519 grease Substances 0.000 abstract 1
- 238000001802 infusion Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 229920003266 Leaf® Polymers 0.000 description 57
- 241001122767 Theaceae Species 0.000 description 18
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 239000000047 product Substances 0.000 description 7
- 229910052742 iron Inorganic materials 0.000 description 4
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- YXVXMURDCBMPRH-UHFFFAOYSA-N Lirinidine Natural products C1C2=CC=CC=C2C2=C(O)C(OC)=CC3=C2C1N(C)CC3 YXVXMURDCBMPRH-UHFFFAOYSA-N 0.000 description 1
- ORJVQPIHKOARKV-UHFFFAOYSA-N Nuciferine Natural products C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2C1N(C)CC3 ORJVQPIHKOARKV-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 1
- 230000002927 anti-mitotic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003034 coal gas Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- ORJVQPIHKOARKV-OAHLLOKOSA-N nuciferine Chemical compound C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2[C@@H]1N(C)CC3 ORJVQPIHKOARKV-OAHLLOKOSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a tea and a preparation method thereof, which is characterized in that the tea is prepared from lotus leaf as a main raw material. The preparation method comprises the following steps: (1) washing the lotus leaf and removing leaf vein; (2) disinfecting the leaf in water with the temperature of 60 to 100 DEG C; (3) cutting and shaping the leaf; (4) kneading the leaf; (5) drying at 80 to 130 DEG C; (6) drying and kneading the leaf again at 60 to 120 DEG C. A tea beverage infused by using the lotus leaf tea has the characteristics of emerald water color, abundant nutrition and faint scent and slight sweet of the taste and has the health care and health maintenance functions for clearing away heat and toxic materials, balancing grease, reducing blood pressure, loosening the bowel to relieve constipation and slimming. The lotus leaf tea processed by the preparation method has the advantages of beautiful appearance, convenient infusion and easy falling; the specific flavors and the nutrient components of the fresh lotus leaf are completely maintained, and the tea has the efficacy of health care and health maintenance on human bodies.
Description
Technical field
The present invention relates to a kind of preparation method of lotus leaf tea.
Background technology
Lotus leaf is the blade of aquatic herbaceous plant lotus for many years, summer, Qiu Erji gather, main product in the Hunan, Hubei, Fujian, Jiangsu, the prison of defending of Ministry of Health of the People's Republic of China is sent out in (1991) No. 45 files in November, 1991, and lotus leaf is put among the list of second batch " be food be again medicine ".Its chemical composition mainly contains the alkaline components of Nuciferine, citric acid, malic acid, gluconic acid, oxalic acid, butanedioic acid and other antimitotic effect.The Compendium of Material Medica record, lotus leaf, bitter and puckery flavor, property are put down also, and be clearing summer-heat and damp, rises the sun hemostasis, and hot summer weather disease disease, splenasthenic diarrhea and even multiple haemorrhage are all had good effect.Find the health functions that lotus leaf also has flat lipoid and reducing blood pressure, antiatherosclerosis and relaxes bowel, loses weight according to the modern medicine analysis and research.Arrive every summer, and in the lotus pond field, lotus leaf field, " it is infinite green to connect day lotus leaf ".But all the time, the lotus leaf that those green aquatic foods are quiet and beautiful, except bringing the pleasing pleasure of the senses of people, only having seldom, a part is used as medicinal material or is used for processed food, a large amount of lotus leaves are then given it up, not only do not make full use of the value of lotus leaf, brought great heavy burden more for the cleaning lotus pool.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of lotus leaf tea, so that can make full use of, bring into play the distinctive economy of lotus leaf self, health value.With the primary raw material of lotus leaf as tea, its process has himself distinctive technological requirement, and the present inventor concentrates on studies, after the repetition test, successfully invented a kind of method of processing lotus leaf tea finally having passed through,
The technical scheme that realizes the object of the invention is such:
A kind of preparation method of lotus leaf tea is characterized in that: described method comprises the steps:
(1) lotus leaf is cleaned, removed the vein in the blade;
(2) will remove lotus leaf behind the vein and put into the water of 60 ℃～100 ℃ of temperature and sterilize, after 20～40 seconds described lotus leaf be picked up;
(3) treat the cooling of above-mentioned lotus leaf after, with its cutting typing;
(4) lotus leaf of above-mentioned excision forming is kneaded to curling;
(5) above-mentioned kneading to the lotus leaf of the shape that curls dried under 80 ℃～130 ℃ temperature;
(6) lotus leaf after the above-mentioned oven dry is carried out drying once more, kneads to curl shape under 60 ℃～120 ℃ temperature.
Sterilization water preferred temperature range described in the above-mentioned steps (2) is 80 ℃～100 ℃.
In the above-mentioned steps (3), as required, cooled lotus leaf can be cut into strip or heart shape or other shape, and this only has influence on lotus leaf by the face shaping after brewing.
The better method that the lotus leaf with excision forming described in the above-mentioned steps (4) is kneaded is to adopt to carry out in kneading machine, and its forming process is first one-step forming, and the amount of crimp in the relative step of the amount of crimp of lotus leaf (6) is comparatively loose.
And the bake out temperature preferred range of the lotus leaf described in the above-mentioned steps (5) is 100 ℃～120 ℃.Since the too low moisture that can not effectively remove in the new lotus leaf of temperature, and temperature is too high, makes lotus leaf sallow again easily; For raising the efficiency and end product quality, this drying course can carry out in roller fixation machine.
The temperature range preferably that will carry out drying once more through the lotus leaf after step (5) oven dry, knead described in the above-mentioned steps (6) is 80 ℃～100 ℃, be the quality that guarantees to become to sample tea, this process is preferably by manually operating in iron pan, the process of kneading in this step is the cans process, and the finished product after kneading is curled into spiral shell shape.
With the lotus leaf tea of preparation method of the present invention processing, appearance looks elegant, brew conveniently, tealeaves is easy to, and kept peculiar delicate fragrance flavor of new new lotus leaf and nutritional labeling thereof fully, and human body is had good health care's effect; The tea beverage that the lotus leaf tea of method of the present invention preparation brews has that the soup look emerald green is, nutritious, mouthfeel delicate fragrance is little sweet, the health functions that has clearing heat and detoxicating, flat lipoid and reducing blood pressure and relax bowel, lose weight.
Lotus leaf tea, because its cost of material is cheap, processing technology is simple, rationally, the lotus leaf aboundresources, but therefore 100 jin of new new lotus leafs, 11 jin of processed finished products lotus leaf tea approximately have more the significant ratio of performance to price.And the collecting period of new new lotus leaf is between mid-June to September, during this time traditional tea dull season of producing just, during this period, replace the processing of lotus leaf tea, can effectively utilize the material and the human resources of Tea Production enterprise undoubtedly, effectively improve economic benefit of enterprises.
The specific embodiment
For making your auditor and the public can further understand feature of the present invention and beneficial effect thereof, the spy is described in detail as follows the specific embodiment of the present invention with embodiment:
When summer, lotus leaf grew up to, pluck fresh lotus leaf, generally should in going out the water surface 10～15 days, pluck on lotus leaf, pluck and just should process the same day, otherwise lotus leaf will be withered and yellow, loses the preferably opportunity of processing, simultaneously lotus leaf should with diameter about 40 centimetres, look green is, immaculate is that good, too old its finished product millet paste of lotus leaf has bitterness sense.Taihu Lake, east, Dongshan, the Jiangsu water quality at the present inventor place is limpid pollution-free, and the lotus leaf of growing in the lake is of fine quality pollution-free, is desirable lotus leaf tea raw material.Concrete procedure of processing is as follows:
At first the vein in the blade is cleaned, removed to the new new lotus leaf after picking, to remove new new lotus leaf behind the vein then puts into the water of 80 ℃～100 ℃ of temperature and sterilizes, about 30 seconds, described lotus leaf picked up drain away the water, after treating that lotus leaf cools off naturally, be cut to long strip type or chicken-core-shape or other shape of small pieces, its size can be cut make-up machine by cutter and finish this procedure roughly about 2 centimetres of 1 cm x;
Next, the lotus leaf of above-mentioned excision forming is put into diameter knead to curling less than 50 centimetres kneading machine, the time was grasped at 8～10 minutes.Too big as the kneading machine diameter, the one-tenth that then processes is sampled tea will be meticulous inadequately.
Then, above-mentioned warp is tentatively kneaded the lotus leaf that is formed into the shape that curls to be put into roller fixation machine and dries, the roller fixation machine diameter should be less than 30 centimetres, drum length is less than 1.5 meters, temperature is at 100 ℃～120 ℃ in the cylinder, time was controlled at about 30 seconds, by this operation, can remove in the lotus leaf about 70% moisture.
At last, the lotus leaf after the above-mentioned oven dry is carried out drying once more under 80 ℃～100 ℃ temperature and knead to curl shape.This procedure preferably in iron pan by manually carrying out, heat with the native kitchen range of burning faggot in the rural area under the iron pan, as with electrical heating or coal gas heating, the finished product tea party has strange taste to produce.For the about 60 centimetres iron pan of diameter, to finish about 50 gram finished product lotus leaf tea at last and need 15 fens clock times approximately, the lotus leaf tea outward appearance of finished product is beautiful spiral shell shape.
Claims (7)
1. the preparation method of a lotus leaf tea, it is characterized in that: described method comprises the steps:
(1) lotus leaf is cleaned, removed the vein in the blade;
(2) will remove lotus leaf behind the vein and put into the water of 60 ℃～100 ℃ of temperature and sterilize, after 20～40 seconds described lotus leaf be picked up;
(3) treat the cooling of above-mentioned lotus leaf after, with its cutting typing;
(4) lotus leaf of above-mentioned excision forming is kneaded to curling;
(5) above-mentioned kneading to the lotus leaf of the shape that curls dried under 80 ℃～130 ℃ temperature;
(6) lotus leaf after the above-mentioned oven dry is carried out drying once more, kneads to curl shape under 60 ℃～120 ℃ temperature.
2. the preparation method of lotus leaf tea according to claim 1, it is characterized in that: the temperature of the sterilization water described in the step (2) is 80 ℃～100 ℃.
3. the preparation method of lotus leaf tea according to claim 1 is characterized in that: described in the step (3) is with the bar shaped of lotus leaf cut growth or heart shape or other shape with cooled lotus leaf cutting typing.
4. the preparation method of lotus leaf tea according to claim 1, it is characterized in that: the process of kneading of the lotus leaf with excision forming described in the step (4) is carried out in kneading machine.
5. the preparation method of lotus leaf tea according to claim 1, it is characterized in that: the bake out temperature of the lotus leaf described in the step (5) is 100 ℃～120 ℃.
6. the preparation method of lotus leaf tea according to claim 1 or 5, it is characterized in that: the drying course of the lotus leaf described in the step (5) carries out in roller fixation machine.
7. the preparation method of lotus leaf tea according to claim 1 is characterized in that: the temperature that will carry out drying once more through the lotus leaf after step (5) oven dry, knead described in the step (6) is 80 ℃～100 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100396894A CN100384338C (en) | 2006-04-07 | 2006-04-07 | Tea and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100396894A CN100384338C (en) | 2006-04-07 | 2006-04-07 | Tea and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1830284A CN1830284A (en) | 2006-09-13 |
| CN100384338C true CN100384338C (en) | 2008-04-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2006100396894A Expired - Fee Related CN100384338C (en) | 2006-04-07 | 2006-04-07 | Tea and its preparation method |
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| Country | Link |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406231B (en) * | 2008-11-17 | 2011-11-23 | 张文华 | Lotus leaf tea and preparation method thereof |
| CN101878842B (en) * | 2010-06-30 | 2012-09-05 | 唐凤群 | Lotus leaf tea and producing method thereof |
| CN102239945A (en) * | 2011-07-08 | 2011-11-16 | 湖北邢绣娘食品有限责任公司 | Production method of original taste lotus leaf tea beverage |
| CN102894155B (en) * | 2012-10-26 | 2013-11-20 | 万兆武 | Lotus leaf tea and preparation method thereof |
| CN102919474B (en) * | 2012-11-26 | 2013-10-16 | 谢永红 | Acerbity removing method of lotus leaf tea |
| CN102987032B (en) * | 2012-12-28 | 2014-01-15 | 柳州市农业技术推广中心 | Method for processing lotus leaf tea |
| CN103109963A (en) * | 2013-03-15 | 2013-05-22 | 杭州艺福堂茶业有限公司 | Preparation method of lotus leaf tea |
| CN108125160A (en) * | 2017-12-26 | 2018-06-08 | 重庆医学检验试剂研究所 | Low fat high protein fiber diet composition and its preparation method and application |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1628537A (en) * | 2003-12-16 | 2005-06-22 | 柏向阳 | Young lotus leaf tea and making method thereof |
| CN1709094A (en) * | 2004-06-18 | 2005-12-21 | 陈福圣 | Natural lotus leaf tea |
-
2006
- 2006-04-07 CN CNB2006100396894A patent/CN100384338C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1628537A (en) * | 2003-12-16 | 2005-06-22 | 柏向阳 | Young lotus leaf tea and making method thereof |
| CN1709094A (en) * | 2004-06-18 | 2005-12-21 | 陈福圣 | Natural lotus leaf tea |
Non-Patent Citations (2)
| Title |
|---|
| 荷叶保健茶的研制及其功效研究. 陈海光等.食品工业科技，第23卷第2期. 2002 |
| 荷叶保健茶的研制及其功效研究. 陈海光等.食品工业科技，第23卷第2期. 2002 * |
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| CN1830284A (en) | 2006-09-13 |
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