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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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 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100396894A CN100384338C (en) | 2006-04-07 | 2006-04-07 | Tea and its preparation method |
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| CNB2006100396894A CN100384338C (en) | 2006-04-07 | 2006-04-07 | Tea and its preparation method |
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| CN1830284A CN1830284A (en) | 2006-09-13 |
| CN100384338C true CN100384338C (en) | 2008-04-30 |
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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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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 |
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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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