CN104543214A - Milk-flavor lotus leaf tea and preparation method thereof - Google Patents

Abstract

The invention discloses milk-flavor lotus leaf tea and a preparation method thereof. The milk-flavor lotus leaf tea is prepared from the following raw materials in parts by weight: 300 to 360 parts of fresh lotus leaf, 20 to 30 parts of wheat bran, 8 to 10 parts of honeysuckle, 10 to 15 parts of wolfberry juice, 20 to 30 parts of corncob, 7 to 9 parts of lute leaf, 45 to 60 parts of skim milk, 10 to 16 parts of apple vinegar, 14 to 20 parts of shaddock peel, 4 to 5 parts of additives, and proper amount of water. According to the milk-flavor lotus leaf tea and the preparation method, the lotus leaf is used as a main raw material and is treated and processed into tea which is brewed with faint scent and milk flavor; the lotus leaf is used as the tea, the raw materials are easily available, and the lotus leaf tea has the special effects which cannot be achieved by other tea from tea trees; an air blower is utilized for blowing air to speed up withering, and therefore, the problem that the lotus leaf with high water content is oxidized due to withering for excessively long time; the lotus leaf is rolled to remove inside liquid, so as to soak conveniently; the whole process is performed through a nitrogen-containing closed space, and thus different colors and nutrient loss due to oxidization can be prevented; then the product is fumigated to be tasty through skin milk, so that the herbal flavor can be reduced.

Description

A kind of milk lotus leaf tea and preparation method thereof

Technical field

The invention belongs to the technology field of tealeaves, be specifically related to a kind of milk lotus leaf tea and preparation method thereof.

Background technology

Containing multiple effectiveization fat alkaloid in Nuciferine in lotus leaf tea, can fat effectively in decomposer, and powerfully to excrete, Nuciferine can on intrepid densely covered human body intestines wall, and form one deck fat barrier film, prevention fat absorption, prevents fat accumulation.Can improve greasy eating habit, it has stronger grease and repels effect thus allow you gradually produce dislike to meat or fish stodge.

Aromatic compound in lotus leaf tea can effective dissolved fat, changing turbid going greasyly prevents in the stagnant body of fat, Aneurine, C and caffeine can promote gastric secretion, have aid digestion with the fat that disappears, for the pressure gang of confirmed fatigue, drink less and move but how all thin Qi-stagnation type do not got off fat anslim flowers and plants Isohexadecane is in lotus leaf etc. more, more can play dual slimming effect, also has splendid sharp water effect simultaneously, the working clan that sitting is moved less, easy oedema, insufficiency of the spleen, the MM of the deficiency of vital energy, lotus leaf tea will be drunk more, when fat unnecessary in body and retention electrolyte are discharged, people will reduce naturally.

Tea leptin is the protein component that a kind of natural appetite and energy balance regulate approach, does not add any insalubrious chemical composition, can not cause the side effects such as diarrhoea and stomachache.The disappearance of tea leptin can suppress metabolism, reduces efficiency of power dissipation, causes fat.And drink lotus leaf tea and can supplement the tea leptin that human body consumes at enteron aisle, body metabolism can be improved, allow you become easy lean body mass.

Summary of the invention

A kind of milk lotus leaf tea, it is characterized in that, be made up of the raw material of following weight portion: new lotus leaf 300 ~ 360, wheat bran 20 ~ 30, honeysuckle 8 ~ 10, wolfberry juice 10 ~ 15, corncob 20 ~ 30, loguat leaf 7 ~ 9, skim milk 45 ~ 60, apple vinegar 10 ~ 16, pomelo peel 14 ~ 20, auxiliary agent 4 ~ 5 and appropriate water;

Described auxiliary agent is made up of the raw material of following weight portion: luffa 3 ~ 5, loguat leaf 6 ~ 9, prepared rhizome of rehmannia 1 ~ 3, buckwheat leaf 4 ~ 6, asparagus fern 2 ~ 5, Radix Glycyrrhizae 1 ~ 3, waxgourd peel 4 ~ 6, cyclodextrin 4 ~ 6, lavender 5 ~ 9, white wine 10 ~ 15, Radix Codonopsis 2 ~ 3, sweet potato starch 10 ~ 12 and appropriate water; Preparation method is: mixing luffa, loguat leaf, prepared rhizome of rehmannia, buckwheat leaf, asparagus fern, Radix Glycyrrhizae, waxgourd peel, lavender and Radix Codonopsis, add water to and do not have total material 8 ~ 10cm, pour white wine into, decoct and boil 80 ~ 100min, filter out soup juice, continue heating 30 ~ 50min condensed soup juice; (2) added by cyclodextrin in the soup juice described in (1), in power 300 ~ 350W, under temperature 35 ~ 40 DEG C of Ultrasonic Conditions, process 20 ~ 35min, uniformly emulsion, be finally blended into sweet potato starch furnishing and stick with paste, dry and be ground into pulvis and get final product.

A preparation method for milk lotus leaf tea, is characterized in that, comprises following step:

(1) under new lotus leaf being placed in the nitrogen environment of starvation, cut the sheet into about about 1.5 × 4cm size, the hot blast 1.5 ~ 2h sending into 25 ~ 30 DEG C withers;

(2) lotus leaf of (1) gained is put into kneading machine and knead 10 ~ 15min, knead out interior juice;

(3) mix wheat bran, honeysuckle, corncob, pomelo peel and loguat leaf, add water to and no material 8 ~ 10cm, decoction 70 ~ 90cm, filters to obtain soup juice, adds wolfberry juice, skim milk, apple vinegar, auxiliary agent and other residual components, be incubated about 70 DEG C for subsequent use;

(4) lotus leaf of (2) gained is put into food steamer, thin stand 2 ~ 3cm, fumigate lotus leaf 30 ~ 40min with the steam that the soak by water that the soup juice described in (3) is blended into about 2 times produces, finally under 80 ~ 120 DEG C of conditions, cure 20 ~ 35min, dry.

Beneficial effect of the present invention: the present invention take lotus leaf as main raw material(s), treated and processing obtain a kind of soak rear delicate fragrance after be mingled with the tealeaves of milk, lotus leaf is used as tealeaves, not only raw material are easy to get, its distinctive effect is that other tea tree tealeaves is unexistent, the present invention utilizes air blast drum hot blast to accelerate process of withering, solve lotus leaf water content high, wither after for a long time and cause the problem of oxidation, knead out interior juice again, be convenient to soak, process is all carried out in the confined space of nitrogen, anti-oxidation causes difference and the nutrition leak of color, finally fumigate tasty with the milk after degreasing, slow down careless blue or green taste.

Detailed description of the invention

Embodiment 1:

A kind of milk lotus leaf tea, it is characterized in that, be made up of the raw material of following weight portion (g): new lotus leaf 240, wheat bran 20, honeysuckle 10, wolfberry juice 12, corncob 20, loguat leaf 7, skim milk 50, apple vinegar 15, pomelo peel 14, auxiliary agent 4 and appropriate water;

Described auxiliary agent is made up of the raw material of following weight portion: luffa 5, loguat leaf 6, prepared rhizome of rehmannia 3, buckwheat leaf 4, asparagus fern 4, Radix Glycyrrhizae 1, waxgourd peel 4, cyclodextrin 6, lavender 9, white wine 12, Radix Codonopsis 2, sweet potato starch 12 and appropriate water; Preparation method is: mixing luffa, loguat leaf, prepared rhizome of rehmannia, buckwheat leaf, asparagus fern, Radix Glycyrrhizae, waxgourd peel, lavender and Radix Codonopsis, add water to and do not have total material 8 ~ 10cm, pour white wine into, decoct and boil 80 ~ 100min, filter out soup juice, continue heating 30 ~ 50min condensed soup juice; (2) added by cyclodextrin in the soup juice described in (1), in power 300 ~ 350W, under temperature 35 ~ 40 DEG C of Ultrasonic Conditions, process 20 ~ 35min, uniformly emulsion, be finally blended into sweet potato starch furnishing and stick with paste, dry and be ground into pulvis and get final product.

A preparation method for milk lotus leaf tea, is characterized in that, comprises following step:

(1) under new lotus leaf being placed in the nitrogen environment of starvation, cut the sheet into about about 1.5 × 4cm size, the hot blast 1.5 ~ 2h sending into 25 ~ 30 DEG C withers;

(2) lotus leaf of (1) gained is put into kneading machine and knead 10 ~ 15min, knead out interior juice;

(3) mix wheat bran, honeysuckle, corncob, pomelo peel and loguat leaf, add water to and no material 8 ~ 10cm, decoction 70 ~ 90cm, filters to obtain soup juice, adds wolfberry juice, skim milk, apple vinegar, auxiliary agent and other residual components, be incubated about 70 DEG C for subsequent use;

(4) lotus leaf of (2) gained is put into food steamer, thin stand 2 ~ 3cm, fumigate lotus leaf 30 ~ 40min with the steam that the soak by water that the soup juice described in (3) is blended into about 2 times produces, finally under 80 ~ 120 DEG C of conditions, cure 20 ~ 35min, dry.

Claims (2)

1. a milk lotus leaf tea, it is characterized in that, be made up of the raw material of following weight portion: new lotus leaf 300 ~ 360, wheat bran 20 ~ 30, honeysuckle 8 ~ 10, wolfberry juice 10 ~ 15, corncob 20 ~ 30, loguat leaf 7 ~ 9, skim milk 45 ~ 60, apple vinegar 10 ~ 16, pomelo peel 14 ~ 20, auxiliary agent 4 ~ 5 and appropriate water;

Described auxiliary agent is made up of the raw material of following weight portion: luffa 3 ~ 5, loguat leaf 6 ~ 9, prepared rhizome of rehmannia 1 ~ 3, buckwheat leaf 4 ~ 6, asparagus fern 2 ~ 5, Radix Glycyrrhizae 1 ~ 3, waxgourd peel 4 ~ 6, cyclodextrin 4 ~ 6, lavender 5 ~ 9, white wine 10 ~ 15, Radix Codonopsis 2 ~ 3, sweet potato starch 10 ~ 12 and appropriate water; Preparation method is: mixing luffa, loguat leaf, prepared rhizome of rehmannia, buckwheat leaf, asparagus fern, Radix Glycyrrhizae, waxgourd peel, lavender and Radix Codonopsis, add water to and do not have total material 8 ~ 10cm, pour white wine into, decoct and boil 80 ~ 100min, filter out soup juice, continue heating 30 ~ 50min condensed soup juice; (2) added by cyclodextrin in the soup juice described in (1), in power 300 ~ 350W, under temperature 35 ~ 40 DEG C of Ultrasonic Conditions, process 20 ~ 35min, uniformly emulsion, be finally blended into sweet potato starch furnishing and stick with paste, dry and be ground into pulvis and get final product.

2. the preparation method of a kind of milk lotus leaf tea according to claim 1, is characterized in that, comprise following step:

(1) under new lotus leaf being placed in the nitrogen environment of starvation, cut the sheet into about about 1.5 × 4cm size, the hot blast 1.5 ~ 2h sending into 25 ~ 30 DEG C withers;

(2) lotus leaf of (1) gained is put into kneading machine and knead 10 ~ 15min, knead out interior juice;

(3) mix wheat bran, honeysuckle, corncob, pomelo peel and loguat leaf, add water to and no material 8 ~ 10cm, decoction 70 ~ 90cm, filters to obtain soup juice, adds wolfberry juice, skim milk, apple vinegar, auxiliary agent and other residual components, be incubated about 70 DEG C for subsequent use;

(4) lotus leaf of (2) gained is put into food steamer, thin stand 2 ~ 3cm, fumigate lotus leaf 30 ~ 40min with the steam that the soak by water that the soup juice described in (3) is blended into about 2 times produces, finally under 80 ~ 120 DEG C of conditions, cure 20 ~ 35min, dry.