CN102239945A - Production method of original taste lotus leaf tea beverage - Google Patents
Production method of original taste lotus leaf tea beverage Download PDFInfo
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- CN102239945A CN102239945A CN2011101901247A CN201110190124A CN102239945A CN 102239945 A CN102239945 A CN 102239945A CN 2011101901247 A CN2011101901247 A CN 2011101901247A CN 201110190124 A CN201110190124 A CN 201110190124A CN 102239945 A CN102239945 A CN 102239945A
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Abstract
The invention discloses a production method of an original taste lotus leaf tea beverage, which comprises the following steps of: preprocessing lotus leaves, killing out, twisting, making into bead shapes, then extracting flavors, after crushing and silvering, adding cool distilled water according to a ratio of solid to liquid of 1:150, extracting for 25-30 min at a constant temperature of 60 DEG C, and then filtering to obtain clear lotus leaf tea water; standing the lotus leaf tea water still at 4 DED G for 3 hours, filtering again, respectively placing filtrates in a glass bottle, sealing a cap, carrying out sterilization at 121 DEG C for 15min, taking out and rapidly cooling to the room temperature to finally obtain the finished product of the original taste lotus leaf tea beverage; the original taste lotus leaf tea beverage produced by using the method is rich in functional active components of lotus leaves, clear and transparent as well as mellow and sweet after taste without pungent taste and harsh taste, and has dark green color and luster, strong lotus leaf flavors; as no blending materials are added, the original taste lotus leaf tea beverage keeps natural components, is unique in flavor and quality and has good mouth feeling.
Description
㈠ technical field: the invention belongs to the liquid beverage processing technique field, particularly relate to a kind of production method of original flavor lotus leaf tea beverage.
The ㈡ background technology: lotus leaf is the blade of Nymphaeceae nelumbium China lotus (Nelumbonucifera).Lotus (Nelumbonucifera Gaertn) has another name called lotus, lotus etc., originates in the nations of China and India, all there is distribution in the whole world at present, is to have the perennial water plant of expanding rhizome, the rounded peltate of Lian Heye, the blade face is green, and the wax sense is arranged, and back side look light.China's lotus leaf aboundresources, the whole nation is except that Qinghai, Tibet, and various places all have, and mainly are distributed in three large watersheds such as the Changjiang river, the Yellow River and the Zhujiang River, as Hunan, Hubei, Anhui, Jiangxi, Zhejiang, Jiangsu and other places.The lotus leaf bitter and puckery flavor, property is flat, and the Chang Zuowei Chinese herbal medicine is the medicine-food two-purpose material.According to Compendium of Material Medica record " lotus leaf is obeyed it, makes us thin bad ", " the towering gas of hair tonic, benefit helps taste ".The prison of defending of Ministry of Health of the People's Republic of China is sent out in No. 45 file in November, 1991, and lotus leaf is put into one of the list of the 2nd batch " be food be again medicine ".
China's lotus leaf aboundresources, widely distributed, cheap, gathering has very strong seasonality, but only has minimum part to be used for industries such as medical treatment, food and health care, all the other then abandon in the Tian Tang rivers and lakes, be not fully utilized.This is that processing is fewer with storage research because lotus leaf is gathered, and does not form the relatively normalizing operation program of standard, and its difficult quality is effectively held.In addition, the general pharmacological action relevant with lotus leaf research is more, and safety research such as mechanism, mechanism research and xicity related, bad reaction are less, and the research of pharmacokinetics aspect is among the blank especially.Society is not enough to the effective demand of lotus leaf, causes the economic benefit of market pulling to lack, and causes the efficient driving source disappearance of utilizing of lotus leaf.Therefore should be when further exploring lotus leaf mechanism and improving safety research, walk the road of fine finishining, deep processing, lotus leaf is developed to the modernized functional product that agrees with people's needs, realize the general layout of multipurpose, multi-level, many kinds, fully excavate market potential, thereby lotus leaf is more effectively improved in the value of food, prescription face, and create more economic benefit.
Lotus leaf is except containing routine chemical componentses such as the common carbohydrate of common plant, lipid, protein, tannin, also contain multiple alkaloid and flavone compound, as Nuciferine, miltanthin, armepavine, N-demethyl Nuciferine, lotus glucoside, Quercetin and isoquercitin etc., studies show that, alkaloid in the lotus leaf and flavone compound have reducing blood lipid, suppress cholesterol, antimitotic, antibacterial and end spasm, anti-oxidant isoreactivity, so can be applied to medical treatment or health care.In addition, effects such as lotus leaf has that delicate fragrance is nontoxic, summer heat relieving and dampness eliminating, liter are sent out the profit sun, hemostasis consolidates, promoting blood circulation and removing blood stasis, reducing blood lipid, inhibition hypercholesterolemia and atherosclerotic, and contain multiple fragrance component and flavor substance in the lotus leaf, so a kind of lotus leaf tea beverage with peculiar flavour and health care value of exploitation has boundless prospect.
China has carried out preliminary exploitation to lotus leaf at present.There is a lot of fat-reducing dietic medicinals all to use lotus leaf, the toxin-discharging nourishing capsule of Yunnan interwined dragon sea of clouds medicine company, main component is rheum officinale, lotus leaf, Qingyang ginseng, American Ginseng, little red ginseng etc., the spry and light capsule that also has Navy General Hospital, the graduate lotus leaf drink of Zhejiang traditional Chinese medicine, the Chinese traditional medicines depressing lipid decoction of Medical University Of Fujian, the lipopenicillinase I of pharmaceutical factory, North China worker's hospital, II capsule etc. have all been used lotus leaf.In addition, a lot of Antilipemic slimming teas have also been used lotus leaf, three leaf slim teas as sky, Beijing dragon health protection tea Co., Ltd, the NINGHONG JIANFEI CHA of Ninghong Group Co., Jiangxi Prov., the three-flower slimming tea of Shanghai herbal pharmaceutical one factory, the Antilipemic slimming tea of Ruide, Beijing dream health products processing factory, the exquisite slim tea of Green Ward, Beijing food and drink Co., Ltd etc.
The current bibliographical information of carrying out lotus leaf tea beverage research is more, yet the raw material of these lotus leaf tea beverage productions all be utilize simple processing in addition just the lotus leaf that dries of the sun carry out being processed into after the lixiviate, the deficiency of raw material causes the natural quality defects such as lotus leaf perfume (or spice) is low, mouthfeel bitterness that exist of product, allocate in a large number to such an extent as to have to, to remedy the naturally occurring deficiency of product.Lotus leaf tea itself is the drink of incomparable pure natural, and human body is had extraordinary health-improving, but owing to excessively allocate the genuine lotus leaf tea beverage that causes lacking pure natural.According in this, we through a large amount of tests and screening, produce the very excellent green tea type pearl shape lotus leaf tea of quality in carrying out lotus leaf tea preliminary working production process, and the natural lotus leaf perfume (or spice) of this product is very strong, and pure and mild time of mouthfeel is sweet, does not have any bitter taste.As raw material, we further research and develop the lotus leaf tea beverage of producing a kind of genuineness again, and this product fragrance and mouthfeel are all very excellent, have enriched lotus leaf deep processed product kind, will advance the development and use of lotus leaf resource.
㈢ summary of the invention: the production method that the object of the present invention is to provide a kind of original flavor lotus leaf tea beverage; The lotus leaf tea beverage that the inventive method is produced is the green tea type pearl shape lotus leaf tea that earlier lotus leaf is processed into excellent quality, is that raw material is processed and made with this pearl shape lotus leaf tea again; Therefore, not only be rich in the lotus leaf function active component, the soup look dark green is, as clear as crystal, and lotus leaf is aromatic strongly fragrant, and pure and mild time of flavour is sweet, does not have hot flavor, no astringent taste; Owing to do not add any allotment material, keep the composition of pure natural simultaneously, the flavor quality uniqueness, mouthfeel is good.
The production method of original flavor lotus leaf tea beverage of the present invention comprises the steps:
A, preliminary treatment: pluck fresh lotus leaf, remove vein, the lotus leaf blade is cut into the long blade of wide 2-4cm, long 3-5cm;
B, complete: lotus leaf vanes steaming machine is behind the 4-5min that completes under 120-140 ℃, and hot blast drying to water-removing leaves has tangible rough hand to be felt as appropriateness; After treating the cold wind blast-cold, need to guarantee just can knead during the water-removing leaves deliquescing more than the water-removing leaves moisture regain 30min;
C, knead: the moisture regain leaf adds in the rub barrel, and needs suitably extruding, and requirement must be filled it up with and rub tube; The method of kneading is noticed that the initial stage does not pressurize and is kneaded 5-6min, directly increase the weight of kneadding then and twist with the fingers 35-40min, to the lotus leaf overwhelming majority knead rolling when curved till;
D, shaping: will knead the curved lotus leaf of rolling and fry dried shaping with song milli machine, a head pot shaping temperature is 120 ℃, the leaf amount adds to lotus leaf do not fried till, stir-fry-hand's speed be quick, the frying time is 30-40min; After head pot leaf takes the dish out of the pot and cools off 30min, twice pot leaf merging carried out two pots again; Two pots shaping temperature is 80 ℃, and stir-fry-hand's speed is at a slow speed, and the frying time is 20-30min; Be pearl shape to the tight knot of lotus leaf tea particle, hand is pinched basic one-tenth powder and can be taken the dish out of the pot;
E, Titian: the lotus leaf tea that will make after the pearl shape places dryer to carry out Titian, and the Titian temperature is 80-100 ℃, and the Titian time is 15-25min;
F, the lotus leaf tea behind the Titian pulverized 40 mesh sieves after, add cold distilled water in 60 ℃ of extracting at constant temperature 25-30min with the solid-liquid ratio of 1:150, filter the lotus leaf tea that obtains clarifying then;
G, lotus leaf tea was left standstill under 4 ℃ 3 hours, filter once more, filtrate is respectively charged in the vial, and capping in 121 ℃ of sterilization 15min, is taken out and is cooled to room temperature rapidly, promptly obtains original flavor lotus leaf tea beverage finished product.
The inventive method compared with prior art has following characteristics: the one, and lotus leaf has been carried out processing in earlier stage and made green tea type pearl shape lotus leaf tea, and as raw material; The dark brown pool of doing is dark green because this raw material itself has, particle is tightly tied, the soup look dark green is limpid, and the fragrant delicate fragrance of lotus leaf is strong, and pure and mild time of flavour is sweet, there is not hot flavor, it is, as clear as crystal that fine quality features such as no astringent taste, the final products of therefore producing have a soup look dark green, and lotus leaf is aromatic strongly fragrant, pure and mild time of flavour is sweet, do not have hot flavor, the qualitative characteristics of no astringent taste also is rich in the lotus leaf function active component.The inventive method has overcome existing lotus leaf beverage and has had that lotus leaf perfume (or spice) is low, mouthfeel is pained, have to add a large amount of interpolation materials carries out shortcomings such as subterranean weakness; The 2nd, do not add any allotment material, make product keep the composition of pure natural, meet people pursue natural, the psychological needs of back to nature; And unique flavor, mouthfeel is good, has good economic benefit and social benefit.
(4) specific embodiment:
Embodiment 1
A, preliminary treatment: pluck fresh lotus leaf, remove vein, the lotus leaf blade is cut into the long blade of wide 2-4cm, long 3-5cm;
B, complete: lotus leaf vanes steaming machine is behind the 4min that completes under 120 ℃, and hot blast drying to water-removing leaves has tangible rough hand to be felt as appropriateness; After treating the cold wind blast-cold, need to guarantee just can knead during the water-removing leaves deliquescing more than the water-removing leaves moisture regain 30min;
C, knead: the moisture regain leaf adds in the rub barrel, and needs suitably extruding, and requirement must be filled it up with and rub tube; The method of kneading is noticed that the initial stage does not pressurize and is kneaded 5min, directly increase the weight of kneadding then and twist with the fingers 35min, to the lotus leaf overwhelming majority knead rolling when curved till;
D, shaping: will knead the curved lotus leaf of rolling and fry dried shaping with song milli machine, a head pot shaping temperature is 120 ℃, the leaf amount adds to lotus leaf do not fried till, stir-fry-hand's speed be quick, the frying time is 30min; After head pot leaf takes the dish out of the pot and cools off 30min, twice pot leaf merging carried out two pots again; Two pots shaping temperature is 80 ℃, and stir-fry-hand's speed is at a slow speed, and the frying time is 20min; Be pearl shape to the tight knot of lotus leaf tea particle, hand is pinched basic one-tenth powder and can be taken the dish out of the pot;
E, Titian: the lotus leaf tea that will make after the pearl shape places dryer to carry out Titian for 20 kilograms, and the Titian temperature is 80 ℃, and the Titian time is 15min;
F, the lotus leaf tea behind the Titian pulverized 40 mesh sieves after, add cold distilled water in 60 ℃ of extracting at constant temperature 25min with the solid-liquid ratio of 1:150, filter the lotus leaf tea that obtains clarifying then;
G, lotus leaf tea was left standstill under 4 ℃ 3 hours, filter once more, filtrate is respectively charged in the vial, and capping in 121 ℃ of sterilization 15min, is taken out and is cooled to room temperature rapidly, promptly obtains original flavor lotus leaf tea beverage finished product; Press the packing of 500ml/ bottle, can get about 5600 bottles of original flavor lotus leaf tea beverage.
Embodiment 2
A, preliminary treatment: pluck fresh lotus leaf, remove vein, the lotus leaf blade is cut into the long blade of wide 2-4cm, long 3-5cm;
B, complete: lotus leaf vanes steaming machine is behind the 5min that completes under 140 ℃, and hot blast drying to water-removing leaves has tangible rough hand to be felt as appropriateness; After treating the cold wind blast-cold, need to guarantee just can knead during the water-removing leaves deliquescing more than the water-removing leaves moisture regain 30min;
C, knead: the moisture regain leaf adds in the rub barrel, and needs suitably extruding, and requirement must be filled it up with and rub tube; The method of kneading is noticed that the initial stage does not pressurize and is kneaded 6min, directly increase the weight of kneadding then and twist with the fingers 40min, to the lotus leaf overwhelming majority knead rolling when curved till;
D, shaping: will knead the curved lotus leaf of rolling and fry dried shaping with song milli machine, a head pot shaping temperature is 120 ℃, the leaf amount adds to lotus leaf do not fried till, stir-fry-hand's speed be quick, the frying time is 40min; After head pot leaf takes the dish out of the pot and cools off 30min, twice pot leaf merging carried out two pots again; Two pots shaping temperature is 80 ℃, and stir-fry-hand's speed is at a slow speed, and the frying time is 30min; Tightly tie to the lotus leaf tea particle, hand is pinched basic one-tenth powder and can be taken the dish out of the pot;
E, Titian: the lotus leaf tea that will make after the pearl shape places dryer to carry out Titian for 60 kilograms, and the Titian temperature is 100 ℃, and the Titian time is 25min;
F, the lotus leaf tea behind the Titian pulverized 40 mesh sieves after, add cold distilled water in 60 ℃ of extracting at constant temperature 25min with the solid-liquid ratio of 1:150, filter the lotus leaf tea that obtains clarifying then;
G, lotus leaf tea was left standstill under 4 ℃ 3 hours, filter once more, filtrate is respectively charged in the vial, and capping in 121 ℃ of sterilization 15min, is taken out and is cooled to room temperature rapidly, promptly obtains original flavor lotus leaf tea beverage finished product; Press the packing of 500ml/ bottle, can get about 1.74 ten thousand bottles of original flavor lotus leaf tea beverage.
The prepared original flavor lotus leaf tea beverage of the present invention is preserved the maintenance that helps quality most to be positioned over below 4 ℃; According to the personal like, can directly drink this original flavor lotus leaf tea beverage, also
But sugaring, with drinking again after the allotments such as fruit juice, cola.
Original flavor lotus leaf tea beverage organoleptic quality and master that the foregoing description 1 and embodiment 2 are prepared
Want composition to see the following form 1 respectively, table 2.
The original flavor lotus leaf tea beverage organoleptic quality that table 1 the present invention makes
The original flavor lotus leaf tea beverage main quality composition that table 2 the present invention makes
Claims (1)
1. the production method of an original flavor lotus leaf tea beverage is characterized in that comprising the steps:
A, preliminary treatment: pluck fresh lotus leaf, remove vein, the lotus leaf blade is cut into the long blade of wide 2-4cm, long 3-5cm;
B, complete: lotus leaf vanes steaming machine is behind the 4-5min that completes under 120-140 ℃, and hot blast drying to water-removing leaves has tangible rough hand to be felt as appropriateness; After treating the cold wind blast-cold, need to guarantee just can knead during the water-removing leaves deliquescing more than the water-removing leaves moisture regain 30min;
C, knead: the leaf that will get damp again adds in the rub barrel, and needs suitably extruding, and requirement must be filled it up with and rub tube; The method of kneading is noticed that the initial stage does not pressurize and is kneaded 5-6min, directly increase the weight of kneadding then and twist with the fingers 35-40min, to the lotus leaf overwhelming majority knead rolling when curved till;
D, shaping: will knead the curved lotus leaf of rolling and fry dried shaping with song milli machine, a head pot shaping temperature is 120 ℃, the leaf amount adds to lotus leaf do not fried till, stir-fry-hand's speed be quick, the frying time is 30-40min; After head pot leaf takes the dish out of the pot and cools off 30min, twice pot leaf merging carried out two pots again; Two pots shaping temperature is 80 ℃, and stir-fry-hand's speed is at a slow speed, and the frying time is 20-30min; Be pearl shape to the tight knot of lotus leaf tea particle, hand is pinched basic one-tenth powder and can be taken the dish out of the pot;
E, Titian: the lotus leaf tea that will make after the pearl shape places dryer to carry out Titian, and the Titian temperature is 80-100 ℃, and the Titian time is 15-25min;
F, the lotus leaf tea behind the Titian pulverized 40 mesh sieves after, add cold distilled water in 60 ℃ of extracting at constant temperature 25-30min with the solid-liquid ratio of 1:150, filter the lotus leaf tea that obtains clarifying then;
G, lotus leaf tea was left standstill under 4 ℃ 3 hours, filter once more, filtrate is respectively charged in the vial, and capping in 121 ℃ of sterilization 15min, is taken out and is cooled to room temperature rapidly, promptly obtains original flavor lotus leaf tea beverage finished product.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103098922A (en) * | 2013-02-04 | 2013-05-15 | 萧氏饮品有限公司 | Preparation method of original flavor red tea drink |
| 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 |
| CN103109946A (en) * | 2013-03-15 | 2013-05-22 | 杭州艺福堂茶业有限公司 | Beer belly tea bag and preparation method thereof |
| CN103284256A (en) * | 2013-06-09 | 2013-09-11 | 淄博职业学院 | Freckle-removing beverage and preparation method thereof |
| CN104095096A (en) * | 2014-05-07 | 2014-10-15 | 安徽艳平农产品加工有限公司 | Preparation process for lotus leaf tea |
| CN106173068A (en) * | 2016-07-21 | 2016-12-07 | 安徽省新旭堂茶业有限公司 | A kind of instant Folium Nelumbinis tea of Flos Rosae Chinensis anti inflammatory blood quickening and preparation method thereof |
| CN115804416A (en) * | 2022-11-15 | 2023-03-17 | 铜仁市印江青耕茶叶有限公司 | Processing method of lotus leaf tea |
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| CN1830284A (en) * | 2006-04-07 | 2006-09-13 | 严介龙 | Tea and its preparation method |
| CN101099525A (en) * | 2007-07-24 | 2008-01-09 | 山东师范大学 | Method for making lotus leaf tea |
| CN101228912A (en) * | 2008-02-28 | 2008-07-30 | 华敬士 | Lotus leaf tea beverage and preparing method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1830284A (en) * | 2006-04-07 | 2006-09-13 | 严介龙 | Tea and its preparation method |
| CN101099525A (en) * | 2007-07-24 | 2008-01-09 | 山东师范大学 | Method for making lotus leaf tea |
| CN101228912A (en) * | 2008-02-28 | 2008-07-30 | 华敬士 | Lotus leaf tea beverage and preparing method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103098922A (en) * | 2013-02-04 | 2013-05-15 | 萧氏饮品有限公司 | Preparation method of original flavor red tea drink |
| 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 |
| CN103109946A (en) * | 2013-03-15 | 2013-05-22 | 杭州艺福堂茶业有限公司 | Beer belly tea bag and preparation method thereof |
| CN103284256A (en) * | 2013-06-09 | 2013-09-11 | 淄博职业学院 | Freckle-removing beverage and preparation method thereof |
| CN103284256B (en) * | 2013-06-09 | 2015-08-05 | 淄博职业学院 | A kind of freckle-dispelling beverage and preparation method thereof |
| CN104095096A (en) * | 2014-05-07 | 2014-10-15 | 安徽艳平农产品加工有限公司 | Preparation process for lotus leaf tea |
| CN106173068A (en) * | 2016-07-21 | 2016-12-07 | 安徽省新旭堂茶业有限公司 | A kind of instant Folium Nelumbinis tea of Flos Rosae Chinensis anti inflammatory blood quickening and preparation method thereof |
| CN115804416A (en) * | 2022-11-15 | 2023-03-17 | 铜仁市印江青耕茶叶有限公司 | Processing method of lotus leaf tea |
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Application publication date: 20111116 |