CN102113596A

CN102113596A - Lotus root tea

Info

Publication number: CN102113596A
Application number: CN 201110037934
Authority: CN
Inventors: 张义锐
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-02-14
Filing date: 2011-02-14
Publication date: 2011-07-06

Abstract

The invention relates to lotus root tea, and belongs to the biotechnical field of the drinks in food industry. In a process for preparing drinks, the lotus root tea makes two technical breakthroughs that: 1, the variety and source of tea leaves are enlarged by taking mushrooms as tea materials; and 2, a lotus root tea process of combining boiling and whisking is created. The lotus root tea has the effects that: A, the edible mushrooms have eight amino acids and various vitamins and mineral substances which are necessary to human bodies everyday, so the lotus root tea which takes the mushrooms as the tea materials can provide abundant and comprehensive nutrition for the human bodies; B, lotus root starch has the effects of tonifying spleen and appetizing and nourishing blood and tonifying heart and is smooth and dignified, so the lotus root tea has the effects of helping digestion, quenching thirst, promoting tissue regeneration and calming nerves and excellent mouthfeel; and C, the lotus root tea takes the cooked mushrooms boiled by clear water as the tea materials, is whisked in time of need, and is convenient to store and drink.

Description

Lotus root tea

Technical field

The drink industry of the food service industry of biotechnology

Background technology

A. Chinese traditional lotus root starch brews: brew the dried lotus root starch that melts with boiling water.

B. Chinese traditional thicken soup method: starch melted to pour in burned soup custard or the cooking receive juice.

C. Chinese tradition is boiled the tea method: become soup edible with water boil tealeaves.

D. Chinese conventional point tea method: the tealeaves frying is become stem tea, get in right amount when drinking and in cup, brew

Summary of the invention

Lotus root tea is that (one or more edible gill fungus bacterium are as mushroom, Asparagus, tea tree mushroom, white fungus, black ear etc. for the edible gill fungus bacterium of boiling with clear water; Dried fungi bacterium or fresh gill fungus bacterium) be the tea material, be modulated into the bacterium custard of boiling, again the drink that forms with lotus root starch thicken soup.

The specific embodiment

Major ingredient: edible gill fungus bacterium, lotus root starch;

Auxiliary material: drinking water, salt or sugar sweet taste condiment such as () honey/condensed milk, and sesame paste, peanut butter or other various flavouring such as strawberry jam, catsup

Manufacture craft: (1) is cleaned fresh or xerophagia and is cut into particle with the gill fungus bacterium, adds a little drinking water and hots plate to ripe (as do the fast food drink, this moment can with the dry collection of ripe bacterium grain);

(2) add an amount of drinking water ripe gill fungus bacterium grain is brewed into broth, burn to boiling;

(3) melt lotus root starch with a little drinking water;

(4) lotus root starch that melts is poured in the gill fungus bacterium custard of boiling, stirring brews to ripe.

(5), add an amount of condiment furnishing and become flavor or sweet taste drink according to the taste demand.

Claims

1. the tea material that adopted of lotus root tea: (1) major ingredient: (one or more edible gill fungus bacterium are as mushroom, flat mushroom, dried mushroom, Asparagus, tea tree mushroom, black ear, white fungus for 1. edible gill fungus bacterium ... Deng; Dried fungi bacterium or fresh gill fungus bacterium); 2. lotus root starch; (2) auxiliary material: drinking water, salt or sugar sweet taste condiment such as () honey/condensed milk, and sesame paste, peanut butter or other various flavouring such as strawberry jam, catsup

Preparation method: 1. fresh or xerophagia is cleaned with the gill fungus bacterium and be cut into particle, add a little drinking water and hot plate to ripe (as do the fast food drink, this moment can with the dry collection of ripe bacterium grain); 2. add an amount of drinking water ripe gill fungus bacterium grain is washed into broth, burn to boiling; 3. melt lotus root starch with a little drinking water; 4. the lotus root starch that melts is poured in the gill fungus bacterium custard of boiling, stirring brews to ripe.5. according to individual's taste, furnishing becomes flavor or sweet taste drink, and is aided with other corresponding flavouring such as sesame paste, peanut butter or strawberry jam, catsup etc.

2. the major ingredient that brews as claimed in claim 1;

3. method for pouring as claimed in claim 1: 1. will eat the gill fungus bacterium and boil the standby tea material of doing; 2. lotus root starch is cooked and custard as Gorgon euryale juice.