CN105876004A - Method for processing dried lotus leaves - Google Patents
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 100
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 100
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 100
- 238000000034 method Methods 0.000 title claims abstract description 22
- 239000003205 fragrance Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000002352 surface water Substances 0.000 claims abstract description 7
- 238000003672 processing method Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 230000037303 wrinkles Effects 0.000 claims 1
- 235000014347 soups Nutrition 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 235000019606 astringent taste Nutrition 0.000 abstract description 7
- 239000002932 luster Substances 0.000 abstract description 6
- 235000013361 beverage Nutrition 0.000 abstract description 5
- 235000019658 bitter taste Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000008569 process Effects 0.000 description 14
- 238000004898 kneading Methods 0.000 description 11
- 238000001035 drying Methods 0.000 description 7
- 229930003935 flavonoid Natural products 0.000 description 7
- 150000002215 flavonoids Chemical class 0.000 description 7
- 235000017173 flavonoids Nutrition 0.000 description 7
- YXVXMURDCBMPRH-UHFFFAOYSA-N Lirinidine Natural products C1C2=CC=CC=C2C2=C(O)C(OC)=CC3=C2C1N(C)CC3 YXVXMURDCBMPRH-UHFFFAOYSA-N 0.000 description 4
- ORJVQPIHKOARKV-UHFFFAOYSA-N Nuciferine Natural products C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2C1N(C)CC3 ORJVQPIHKOARKV-UHFFFAOYSA-N 0.000 description 4
- ORJVQPIHKOARKV-OAHLLOKOSA-N nuciferine Chemical compound C1C2=CC=CC=C2C2=C(OC)C(OC)=CC3=C2[C@@H]1N(C)CC3 ORJVQPIHKOARKV-OAHLLOKOSA-N 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 229930013930 alkaloid Natural products 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- WUYQEGNOQLRQAQ-CQSZACIVSA-N (+)-pronuciferine Chemical compound C([C@H]1N(C)CCC=2C=C(C(=C3C=21)OC)OC)C13C=CC(=O)C=C1 WUYQEGNOQLRQAQ-CQSZACIVSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
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- 238000004140 cleaning Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- WUYQEGNOQLRQAQ-UHFFFAOYSA-N (+)-pronuciferine Natural products C1=2C3=C(OC)C(OC)=CC=2CCN(C)C1CC13C=CC(=O)C=C1 WUYQEGNOQLRQAQ-UHFFFAOYSA-N 0.000 description 1
- 206010003497 Asphyxia Diseases 0.000 description 1
- 240000001548 Camellia japonica Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- JCTYWRARKVGOBK-CQSZACIVSA-N Remerin Chemical compound C12=C3C4=CC=CC=C4C[C@H]1N(C)CCC2=CC1=C3OCO1 JCTYWRARKVGOBK-CQSZACIVSA-N 0.000 description 1
- JCTYWRARKVGOBK-UHFFFAOYSA-N Roemerine Natural products C12=C3C4=CC=CC=C4CC1N(C)CCC2=CC1=C3OCO1 JCTYWRARKVGOBK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
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Abstract
一种荷叶干的加工方法，是以鲜荷叶为原料，将鲜荷叶洗净、晾干表面水、切片；将荷叶片置于龙井锅中进行杀青，至荷叶叶面略皱，失去光泽，叶缘卷曲，手捏柔软有粘性，清臭味消散、透出荷叶清香；然后将荷叶片摊凉；再将摊凉后的荷叶片于微波炉中进行微波加热，最后烘干。本方法加工简单、耗时短，能有效改善荷叶的苦涩味，提高荷叶的汤色品质，使荷叶有效功效成分得到最大程度的保留，制得的荷叶干适宜于饮料生产加工，荷叶干冲泡后具有荷叶特有的清香，汤色黄绿明亮、滋味清甜。A method for processing dried lotus leaves, which uses fresh lotus leaves as raw materials, washes the fresh lotus leaves, dries the surface water, and slices; puts the lotus leaves in a Longjing pot for greening until the surface of the lotus leaves is slightly wrinkled, Lost luster, leaf margin curled, soft and sticky when pinched, clear odor dissipated, revealing the fragrance of lotus leaves; then spread the lotus leaves to cool; then microwave the cooled lotus leaves in a microwave oven, and finally dry them. The method is simple in processing and short in time, can effectively improve the bitterness and astringency of the lotus leaf, improve the soup color quality of the lotus leaf, and preserve the effective components of the lotus leaf to the greatest extent, and the prepared dried lotus leaf is suitable for beverage production and processing. After the dried leaves are brewed, they have the unique fragrance of lotus leaves, the soup is bright yellow-green, and the taste is sweet.
Description
技术领域technical field
本发明涉及食品加工技术，具体涉及一种荷叶干的加工方法。The invention relates to food processing technology, in particular to a method for processing dried lotus leaves.
背景技术Background technique
荷叶，又称莲花茎、莲茎。荷叶中含有莲碱(Roemerine)、原荷叶碱(Pronuciferine)和荷叶碱(Nuciferine)等多种生物碱及维生素C、多糖，有清热解毒、凉血、止血的作用。荷叶色青绿，气芬芳，是传统药膳中常选用的原料。现代研究证实，荷叶有良好的降血脂、降胆固醇和减肥的作用，因此，人们常将荷叶制成荷叶干用于食品行业。Lotus leaf, also known as lotus stem, lotus stem. Lotus leaf contains various alkaloids such as Roemerine, Pronuciferine and Nuciferine, as well as vitamin C and polysaccharides, which have the functions of clearing heat and detoxification, cooling blood and stopping bleeding. The lotus leaf is green and fragrant, and is often used in traditional medicinal diets. Modern studies have confirmed that lotus leaves have a good effect on lowering blood fat, cholesterol and weight loss. Therefore, people often make lotus leaves into dried lotus leaves for the food industry.
现有的荷叶干加工方法主要有以下5种路线：The existing dried lotus leaf processing methods mainly contain the following 5 routes:
1、鲜荷叶→清洗→切割→蒸汽杀青(100-130℃，30-50s)→揉捻→低温炒制→低温烘干。该工艺路线的特点是工艺简单，揉捻后采用低温进行后续处理，避免高温对生物碱的破坏，能制得得率为91.4％荷叶碱的荷叶干，保证产品的保健养生功效。但该工艺制得的荷叶干口感略苦涩、汤色欠亮，是荷叶用于饮料生产的短板。1. Fresh lotus leaves→cleaning→cutting→steaming (100-130℃, 30-50s)→twisting→roasting at low temperature→drying at low temperature. The feature of this process route is that the process is simple, and after kneading, low temperature is used for subsequent treatment to avoid damage to alkaloids by high temperature, and dried lotus leaves with a yield of 91.4% nuciferine can be obtained to ensure the health care effect of the product. However, the dry lotus leaf produced by this process has a slightly bitter taste and a less bright soup color, which are the shortcomings of the lotus leaf used in beverage production.
2、鲜荷叶→洗净晾干→切条→摊青(厚度5-10cm，115-125min)→第一次杀青(热风470-520℃，4-6min)→热揉(38-42min)→第二次杀青(手工闷杀160-190℃，3-5min)→揉捻→筛分、除杂→裹成颗粒→毛火干燥(110-115℃至含水率20-30％)→摊凉(55-65min)→足火(60-70℃至含水率3-5％)。该工艺所制荷叶干主要用来与茶花窖制成荷叶花茶，用茶花掩盖荷叶干的青涩味，但该工艺复杂、耗时长，得到的荷叶颗粒冲泡依旧有青涩味。2. Fresh lotus leaves → wash and dry → cut into strips → spread green (thickness 5-10cm, 115-125min) → first greening (hot air 470-520°C, 4-6min) → hot kneading (38-42min) →Second greening (manual suffocation at 160-190°C, 3-5min)→Kneading→Sieving, removing impurities→Wrapping into granules→Fire drying (110-115°C to moisture content of 20-30%)→Shaking (55-65min)→full fire (60-70°C to moisture content 3-5%). The dried lotus leaf produced by this process is mainly used to make lotus leaf scented tea with camellia cellar, and the tea flower is used to cover up the green and astringent taste of the dried lotus leaf. However, the process is complicated and time-consuming, and the obtained lotus leaf particles still have a green and astringent taste when brewed. .
3、鲜荷叶→采摘清洗→萎凋(3-12h)→切条→摇青(2-5次，每次摇青后静置1-3h)→杀青(130-150℃，6-7min)→揉捻(热揉55-75min)→烘焙(70-80℃，20-30min至含水率低于5％)。用该工艺制得的荷叶干香气浓郁、滋味甘醇、耐冲泡，黄酮、生物碱活性物质含量较高，但是耗时过长。3. Fresh lotus leaves→picking and cleaning→withering (3-12h)→cutting into strips→shaking (2-5 times, standing for 1-3h after each shaking)→killing (130-150℃, 6-7min) → Kneading (hot kneading for 55-75min) → baking (70-80°C, 20-30min until the moisture content is lower than 5%). The dry lotus leaf prepared by the process has strong aroma, sweet taste, resistance to brewing, high content of flavonoids and alkaloid active substances, but takes too long.
4、鲜荷叶→洗净晾干→切片→杀青(100-120℃，15-20r/min，2-3min)→热揉(15-20min)→晾干(2-3h)→炒干(150-160℃，20-30min至含水率5.5-6.5％→晾干(2-3h至含水率4.5-5.5％)。用此工艺加工荷叶，使用设备少，生产成本低，制得的荷叶干外形较好，但冲泡汤色欠亮，此外在生产加工中耗时长。4. Fresh lotus leaves→wash and dry→slicing→killing (100-120℃, 15-20r/min, 2-3min)→hot kneading (15-20min)→drying (2-3h)→frying ( 150-160 DEG C, 20-30min to moisture content 5.5-6.5% → dry (2-3h to moisture content 4.5-5.5%). Process lotus leaf with this process, use equipment less, production cost is low, the lotus leaf of making The shape of the dried leaves is better, but the color of the brewed soup is not bright, and it takes a long time to process.
5、鲜荷叶→洗净晾干→切割→杀青(500r/min，180±5℃,5-7min)→揉捻(55-60r/min，3-4min后包揉)→干燥(70-75℃，1h，55-60℃，1-2h至含水率低于7％)。该工艺的亮点在于采用了包揉技术，使荷叶揉捻过程中破损率高，冲泡引用口感浓，但该工艺制得的荷叶干冲泡后略带荷叶青涩味，汤色欠亮，杀青温度过高，荷叶中的功效成分降低的较多。5. Fresh lotus leaves → wash and dry → cutting → greening (500r/min, 180±5°C, 5-7min) → kneading (55-60r/min, kneading after 3-4min) → drying (70-75 ℃, 1h, 55-60℃, 1-2h until the moisture content is lower than 7%). The highlight of this process is that it adopts the kneading technology, so that the damage rate of the lotus leaves is high during the kneading process, and the brewing taste is strong, but the dried lotus leaves produced by this process have a slightly green and astringent taste of lotus leaves after brewing, and the soup color is not bright. , If the temperature for curing is too high, the functional components in the lotus leaf will be reduced more.
上述现有的荷叶干加工方法普遍存在耗时长、汤色欠亮，对荷叶苦涩味改善不明显、荷叶有效生化成分保留率不高等问题。The above-mentioned existing lotus leaf dry processing methods generally have problems such as long time consumption, lack of bright soup color, insignificant improvement of lotus leaf bitterness and astringency, and low retention rate of effective biochemical components of lotus leaf.
发明内容Contents of the invention
本发明所要解决的技术问题是：针对上述现有技术的不足，提供一种荷叶干的加工方法，本方法加工简单、耗时短，能有效改善荷叶的苦涩味，提高荷叶的汤色品质，使荷叶有效功效成分得到最大程度的保留，制得的荷叶干适宜于饮料生产加工，荷叶干冲泡后具有荷叶特有的清香，汤色黄绿明亮、滋味清甜。The technical problem to be solved by the present invention is to provide a processing method for dried lotus leaves in view of the deficiencies in the prior art above. Quality, so that the active ingredients of the lotus leaf are preserved to the greatest extent, and the dried lotus leaf is suitable for beverage production and processing. After brewing, the dried lotus leaf has the unique fragrance of the lotus leaf, and the soup is bright yellow-green and tastes sweet.
为解决上述技术问题，本发明所采用的技术方案是：一种荷叶干的加工方法，该方法是以鲜荷叶为原料，将鲜荷叶洗净、晾干表面水、切片；将荷叶片置于龙井锅中，于80-100℃进行杀青4-6min，至荷叶叶面略皱，失去光泽，叶缘卷曲，手捏柔软有粘性，清臭味消散、透出荷叶清香；然后将荷叶片摊凉5-10min；再将摊凉后的荷叶片于微波炉中进行微波加热8-12min，微波功率为700-750W，最后于55-65℃烘干至含水量为8-12％。In order to solve the above-mentioned technical problems, the technical scheme adopted in the present invention is: a kind of processing method of lotus leaf, and this method is to be raw material with fresh lotus leaf, fresh lotus leaf is washed, dries surface water, slices; Put the leaves in a Longjing pot, and fix them at 80-100°C for 4-6 minutes, until the surface of the lotus leaves is slightly wrinkled, loses luster, the leaf edges are curled, soft and sticky when pinched, the odor dissipates, and the fragrance of the lotus leaves is revealed; then Cool the lotus leaves for 5-10 minutes; then microwave the cooled lotus leaves for 8-12 minutes in a microwave oven with a microwave power of 700-750W, and finally dry them at 55-65°C until the water content is 8-12% .
相对于现有技术，本发明方法具有以下优点：Compared with the prior art, the inventive method has the following advantages:
1、加工设备简单，省去一般加工所需的揉捻工艺。由于本发明的荷叶干主要用于饮料生产，对荷叶干外形没有作出要求，省去了一般荷叶加工的揉捻工序，节省了生产的人力、物力，提高企业生产效益。1. The processing equipment is simple, and the kneading process required for general processing is omitted. Because the dried lotus leaf of the present invention is mainly used for beverage production, there is no requirement for the shape of the dried lotus leaf, which saves the rolling process of general lotus leaf processing, saves manpower and material resources for production, and improves the production efficiency of the enterprise.
2、耗时短。加工一批荷叶鲜叶，全程所需时间不到3.5h，极大地提高了生产效率。2. Short time consumption. It takes less than 3.5 hours to process a batch of fresh lotus leaves, which greatly improves the production efficiency.
3、采用了微波加工工艺，是本发明的亮点，研究表明微波能破坏植物细胞的细胞壁，使细胞上形成了细微孔洞，能提高植物有效功能成分的溶出率，从而提高植物的饮用效果。微波工艺的应用使荷叶的青涩味得到了较大的改善，冲泡后香气更浓郁持久、汤色黄绿明亮，制得的荷叶干的黄酮类物质含量高，比未进行微波处理的高出25％以上。3. Microwave processing technology is adopted, which is the bright spot of the present invention. Studies have shown that microwave energy can destroy the cell wall of plant cells, forming tiny holes on the cells, which can improve the dissolution rate of effective functional components of plants, thereby improving the drinking effect of plants. The application of microwave technology has greatly improved the green and astringent taste of lotus leaves. After brewing, the aroma is more intense and lasting, and the soup color is bright yellow and green. The content of flavonoids in the dried lotus leaves is higher than that of those without microwave treatment more than 25% higher.
4、本发明加工制得的荷叶干主要功效成分的黄酮类物质得率可达95％左右，荷叶碱得率可达91.67％，荷叶的保健功效得到较大的发挥。4. The yield of flavonoids and nuciferine of the main functional components of dried lotus leaves processed by the present invention can reach about 95%, and the yield of nuciferine can reach 91.67%, and the health care effects of lotus leaves can be brought into full play.
5、采用本发明加工制得的荷叶干外形黄绿卷曲，感官品质好；冲泡后香气清香持久，汤色黄绿明亮、滋味清爽带甜。与其他现有技术制得的荷叶干相比，苦涩味得到明显改善，保留了荷叶特有的清香，汤色亮度也明显提高，为荷叶在饮料生产上的应用拓宽了道路。5. The dried lotus leaf processed by the present invention has a yellow-green curly appearance and good sensory quality; after brewing, the fragrance is delicate and long-lasting, the soup color is bright yellow-green, and the taste is refreshing and sweet. Compared with the dried lotus leaf prepared by other prior art, the bitterness and astringency are significantly improved, the unique fragrance of the lotus leaf is retained, and the brightness of the soup color is also obviously improved, which broadens the way for the application of the lotus leaf in beverage production.
具体实施方式detailed description
实施例1Example 1
以鲜荷叶为原料，将鲜荷叶洗净、晾干表面水、切片；将荷叶片置于龙井锅中，于80℃进行杀青6min，至荷叶叶面略皱，失去光泽，叶缘卷曲，手捏柔软有粘性，清臭味消散、透出荷叶清香；然后将荷叶片摊凉5min；再将摊凉后的荷叶片于微波炉中进行微波加热12min，微波功率为700W，最后于55℃烘干至含水量为12％。制得的荷叶干中黄酮类物质含量为107.83mg/ml。Use fresh lotus leaves as raw materials, wash the fresh lotus leaves, dry the surface water, and slice them; put the lotus leaves in a Longjing pot, and fix them at 80°C for 6 minutes until the surface of the lotus leaves is slightly wrinkled, loses luster, and leaves Curly, soft and sticky when pinched by hand, the odor dissipates, and the fragrance of lotus leaves is revealed; then the lotus leaves are cooled for 5 minutes; ℃ drying to a moisture content of 12%. The content of flavonoids in the dried lotus leaf was 107.83mg/ml.
实施例2Example 2
以鲜荷叶为原料，将鲜荷叶洗净、晾干表面水、切片；将荷叶片置于龙井锅中，于90℃进行杀青5min，至荷叶叶面略皱，失去光泽，叶缘卷曲，手捏柔软有粘性，清臭味消散、透出荷叶清香；然后将荷叶片摊凉7min；再将摊凉后的荷叶片于微波炉中进行微波加热10min，微波功率为720W，最后于60℃烘干至含水量为10％。制得的荷叶干中黄酮类物质含量为126.41mg/ml。Use fresh lotus leaves as raw materials, wash the fresh lotus leaves, dry the surface water, and slice them; put the lotus leaves in a Longjing pot, and fix them at 90°C for 5 minutes, until the surface of the lotus leaves is slightly wrinkled, loses luster, and the leaf edges Curly, soft and sticky when pinched by hand, the odor dissipates, and the fragrance of lotus leaves is revealed; then the lotus leaves are cooled for 7 minutes; ℃ drying to a moisture content of 10%. The content of flavonoids in the dried lotus leaf was 126.41mg/ml.
实施例3Example 3
以鲜荷叶为原料，将鲜荷叶洗净、晾干表面水、切片；将荷叶片置于龙井锅中，于100℃进行杀青4min，至荷叶叶面略皱，失去光泽，叶缘卷曲，手捏柔软有粘性，清臭味消散、透出荷叶清香；然后将荷叶片摊凉10min；再将摊凉后的荷叶片于微波炉中进行微波加热8min，微波功率为750W，最后于65℃烘干至含水量为8％。制得的荷叶干中黄酮类物质含量为107.48mg/ml。Use fresh lotus leaves as raw materials, wash the fresh lotus leaves, dry the surface water, and slice them; put the lotus leaves in a Longjing pot, and fix them at 100°C for 4 minutes until the surface of the lotus leaves is slightly wrinkled, loses luster, and the leaf edges Curly, soft and sticky when pinched by hand, the odor dissipates, and the lotus leaf fragrance is revealed; then the lotus leaves are cooled for 10 minutes; ℃ drying to a moisture content of 8%. The content of flavonoids in the dried lotus leaf was 107.48mg/ml.
对比实施例comparative example
以鲜荷叶为原料，将鲜荷叶洗净、晾干表面水、切片；将荷叶片置于龙井锅中，于90℃进行杀青5min，至荷叶叶面略皱，失去光泽，叶缘卷曲，手捏柔软有粘性，清臭味消散、透出荷叶清香；然后将荷叶片摊凉7min；再将摊凉后的荷叶片于60℃烘干至含水量为10％。制得的荷叶干中黄酮类物质含量为81.65mg/ml。Use fresh lotus leaves as raw materials, wash the fresh lotus leaves, dry the surface water, and slice them; put the lotus leaves in a Longjing pot, and fix them at 90°C for 5 minutes, until the surface of the lotus leaves is slightly wrinkled, loses luster, and the leaf edges Curly, soft and sticky when pinched, the odor dissipates, and the lotus leaf fragrance is revealed; then the lotus leaves are cooled for 7 minutes; then the cooled lotus leaves are dried at 60°C until the water content is 10%. The content of flavonoids in the dried lotus leaf was 81.65mg/ml.
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| CN101223996A (en) * | 2008-01-29 | 2008-07-23 | 南京农业大学 | Production technology of lotus leaf tea for lowering blood fat |
| CN103283903A (en) * | 2013-06-20 | 2013-09-11 | 衡阳市莲湖湾生态农业有限公司 | Organic lotus leaf tea and production method thereof |
| CN104171169A (en) * | 2014-07-05 | 2014-12-03 | 彭常安 | Preparation method of wild loquat leaf tea |
| CN104328004A (en) * | 2014-03-30 | 2015-02-04 | 柴华 | Brewing method of cedrela sinensis tea wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101223996A (en) * | 2008-01-29 | 2008-07-23 | 南京农业大学 | Production technology of lotus leaf tea for lowering blood fat |
| CN103283903A (en) * | 2013-06-20 | 2013-09-11 | 衡阳市莲湖湾生态农业有限公司 | Organic lotus leaf tea and production method thereof |
| CN104328004A (en) * | 2014-03-30 | 2015-02-04 | 柴华 | Brewing method of cedrela sinensis tea wine |
| CN104171169A (en) * | 2014-07-05 | 2014-12-03 | 彭常安 | Preparation method of wild loquat leaf tea |
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