CN103798852A - 大红袍莲子粉 - Google Patents

大红袍莲子粉 Download PDF

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Publication number
CN103798852A
CN103798852A CN201310229027.3A CN201310229027A CN103798852A CN 103798852 A CN103798852 A CN 103798852A CN 201310229027 A CN201310229027 A CN 201310229027A CN 103798852 A CN103798852 A CN 103798852A
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Prior art keywords
clovershrub
lotus
powder
nut starch
tea
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CN103798852B (zh
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连清秀
连祖辉
连理来
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WUYISHAN HANSHAN SPECIALTY FARMERS' SPECIALIZED COOPERATIVE
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WUYISHAN HANSHAN SPECIALTY FARMERS' SPECIALIZED COOPERATIVE
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

本发明公开了一种大红袍莲子粉，涉及食品加工领域。其特征在于按重量百分比包含以下组分：白莲粉81.4－98.6份,大红袍茶粉5.4－11.4份,麦芽糖糊精5-10份。该莲子粉入口充满茶香和莲香,香而不腻,口感微甜,细腻爽滑，莲香中透着茶香。

Description

大红袍莲子粉
技术领域
本发明涉及一种大红袍莲子粉，属于食品加工领域。
背景技术
大红袍作为我国特种名茶，一般是泡喝，经现代国内外科学研究证实，大红袍除了与一般茶叶具有提神益思，消除疲劳、生津利尿、解热防暑、杀菌消炎、解毒防病、消食去腻、减肥健美等保健功能外，还突出表现在防癌症、降血脂、抗衰老、等特殊功效
武夷山五夫白莲果实圆大，一般是煮食或炖食，莲子洁白脆嫩，易熟易烂，营养丰富。据分析，100克的莲子内含蛋白质约17克、棉子糖等碳水化合物60多克，还含有磷、钙、铁等多种营养素。中医认为能健脾止泻、益肾固精，养心明目。
发明内容
       本发明提供了一种食用方便、极具地方特色的具有良好口感且具有丰富营养的大红袍莲子粉。
本发明的技术方案为：一种大红袍莲子粉，其特征在于按重量百分比包含以下组分：白莲粉81.4 －98.6%,大红袍茶粉5.4－11.4%,麦芽糖糊精5-10%。
白莲粉的制作方法为以下工艺流程：摘采适熟莲蓬→脱粒→去壳→去膜→通心→清洗→烘烤→碾磨成的莲子粉。白莲粉原料选用武夷山五夫白莲。
大红袍茶粉的制作制作方法为以下工艺流程：采摘→蒸青→干燥→拣剔→烘干→碾磨成大红袍茶粉。原料选用武夷山大红袍茶。
该莲子粉入口充满茶香和莲香,香而不腻,口感微甜,细腻爽滑，莲香中透着茶香。在加工过程中也按照传统工艺制备各种原材料后碾磨成粉，充分保持了原料的营养和风味。
本发明的优点在于
1. 把武夷山的大红袍功效和武夷山朱熹故里-五夫白莲的营养有机的结合起来。 
2.吃的时侯只要冲入开水充分搅拌后即可食用，所以食用方便,营养丰富。
3,加入麦芽糖糊精;解决了当今小孩和中老年入怕摄入多糖的问题. 使产品不仅充满茶香和莲香还带有微甜的口感，更受消费者的喜爱。
4.茶叶一般是泡喝，而莲子一般是要煮食或炖食，比较麻烦，加工后把两者的营养结合起来且食用方便，营养丰富。特别是大红袍茶叶泡喝有很多不容于水的营养物质和茶渣一起倒掉，碾磨成大红袍茶粉后茶叶的营养被全部利用。
5、由于所选的物料都是武夷山地方特色农产品，为武夷山的旅游市场增添一种具有武夷山特色的旅游、方便、营养食品。
具体实施方式
为了使本发明所述的内容更加便于理解，下面结合具体实施方式对本发明所述的技术方案做进一步的说明，但是本发明不仅限于此。
实施例 1
摘采适熟五夫莲蓬→脱粒→去壳→去膜→通心→清洗→烘烤→碾磨成的莲子粉。
原料选用大红袍成品茶碾磨成粉。
取8kg莲子粉，1kg麦芽糖糊精，1kg大红袍茶粉放入容器用搅拌器充分搅拌，混合均匀后包装成品。制得大红袍莲子粉。
实施例 2
选用通心莲子碾磨成7000目的莲子粉。
采摘→蒸青→干燥→拣剔→烘干→碾磨成7000目的大红袍茶粉。
取8.5kg莲子粉，0.5kg麦芽糖糊精，1kg大红袍茶粉放入容器中用搅拌器充分搅拌，混合均匀后即可包装成品。制得大红袍莲子粉。

Claims (5)

1.大红袍莲子粉，其特征在于按重量分数包含以下组分：白莲粉81.4 －98.6份,大红袍茶粉5.4－11.4份,麦芽糖糊精5-10份。
2.如权利要求1所述的大红袍莲子粉，其特征在于白莲粉的制作方法为以下工艺流程：摘采适熟莲蓬→脱粒→去壳→去膜→通心→清洗→烘烤→碾磨成的莲子粉。
3.如权利要求1所述的大红袍莲子粉，其特征在于白莲粉原料选用武夷山五夫白莲。
4.如权利要求1所述的大红袍莲子粉，其特征在于大红袍茶粉的制作制作方法为以下工艺流程：采摘→蒸青→干燥→拣剔→烘干→碾磨成大红袍茶粉。
5.如权利要求1所述的大红袍莲子粉，其特征在于大红袍茶粉原料选用武夷山大红袍茶。
CN201310229027.3A 2013-06-09 2013-06-09 大红袍莲子粉 Expired - Fee Related CN103798852B (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105341843A (zh) * 2015-11-04 2016-02-24 姚建成 花香莲子粉的制备方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101990962A (zh) * 2009-08-19 2011-03-30 长沙云游茶业有限公司 系列保健茶及制作方法
CN102018209A (zh) * 2009-09-21 2011-04-20 南通市百味食品有限公司 银耳莲子羹
CN102742880A (zh) * 2012-07-19 2012-10-24 湖南粒粒珍湘莲有限公司 一种速溶莲子粉的制备方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101990962A (zh) * 2009-08-19 2011-03-30 长沙云游茶业有限公司 系列保健茶及制作方法
CN102018209A (zh) * 2009-09-21 2011-04-20 南通市百味食品有限公司 银耳莲子羹
CN102742880A (zh) * 2012-07-19 2012-10-24 湖南粒粒珍湘莲有限公司 一种速溶莲子粉的制备方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105341843A (zh) * 2015-11-04 2016-02-24 姚建成 花香莲子粉的制备方法

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