CN103947784A - Lotus tea and preparation method thereof - Google Patents
Lotus tea and preparation method thereof Download PDFInfo
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- CN103947784A CN103947784A CN201410216514.0A CN201410216514A CN103947784A CN 103947784 A CN103947784 A CN 103947784A CN 201410216514 A CN201410216514 A CN 201410216514A CN 103947784 A CN103947784 A CN 103947784A
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Abstract
The invention provides lotus tea and a preparation method thereof. Red lotus flowers are selected as raw materials. The preparation method comprises the following steps: buds in the flowers are removed on the first day when the raw material flowers burst into bloom and then tea leaves are put in the flowers; the flowers are picked up on the second day before petals are opened, and then the flowers containing the tea leaves are put in a refrigerating chamber for quick-freezing and sterilizing and further dried to obtain the dry lotus tea, and finally, the dry lotus tea is packaged in a vacuum packaging bag in vacuum to obtain the finished product. Due to the implementation of the preparation method, the water content of the flowers is reduced to reach the standard of storage, and as a result, the flowers are not prone to discoloring and deformation. The nutritional ingredients of the flowers and the essence in the anther are not damaged, and thus the nutritional ingredients, the taste and the fragrance of the scented tea are maintained. Meanwhile, no chemical agent is used in the production process and thus the pure natural quality of the lotus tea is kept. Besides, the tea leaves are organically combined with the lotus flowers, nutrition of the lotus flowers and various tea leaves is integrated, and therefore, the lotus tea is good in color, aroma and flavor, and has outstanding nutritional effects.
Description
Technical field
The preparing technical field that the invention belongs to a kind of Novel tea goods, is specifically related to a kind of lotus tea and preparation method thereof.
Background technology
Lotus claims again " lotus flower ", " fragrant marshweed herb ".Lotus has redness, pink, white etc., has strong fragrant.Holder is cup-shaped, and flower is elementary is petal, after the petal maturation in later stage, becomes the circular hole that has tens honeycomb fashions, has a nut in each hole, is lotus seeds.Lotus flower is the plant that a kind of practical value is very high, complete stool all can utilize, its leaf, bennet, holder, petal, lotus nut, stamen nelumbini all can be used as medicine, and all there is its specific function at each position, and comprehensive effect mainly: fall internal heat, clear away heart-fire, stop blooding, remove the interior unnecessary moisture of body, the stasis of blood of faling apart is significant performance.
While only lotus being regarded to tealeaves, can not embody function effect and the characteristic of tea product.For this reason, there is people lotus and tealeaves to be combined and forms one and have characteristic---lotus tea.
Application number is 201110006228.8 " a kind of preparation methods of lotus tea ".Prepare this tea and comprise the steps: to select high-quality Wuyi cliff tea, be respectively charged in gauze bag, every packed enter Wuyi cliff tea 15～25g, Wuyi cliff tea is stem tea, and sack is taken out tightly, makes tea bag for subsequent use; In the lotus flower that the tea bag that step 1 is made is put into out, educate fragrant 3～4 times, educate fragrant concrete grammar at every turn and be the above-mentioned tea bag of making in the same day 16: 30～17: 30 lotus flowers of putting into out respectively, tea bag storEs to taking-up in 30 minutes 7: 30～8 o'clock next day in lotus flower; Tealeaves in the tea bag of taking-up is poured out, after mixing, be respectively charged into again in gauze bag, tightening pocket opening, every packed enter Wuyi cliff tea 15～25g, selected and the tea bag installing was put into respectively to lotus flower in 30 minutes～17: 30 the same day 16 again, and in as next day 7～8 taking-up, make tealeaves fully absorb the perfume (or spice) of lotus flower; The leaf tea that step 2 is made is put into roasting cage, at 85～90 DEG C of temperature, toasts 4 hours, to obtain final product.
Above-mentioned technique is not only complicated and loaded down with trivial details, and gained tealeaves is only the fragrance that absorbs lotus flower, there is no the nutrient of lotus flower.
Also having a kind of lotus tea is to be prepared and obtained by following flow process: pluck the petal in lotus flower → removals flower, make lotus empty cup-shaped in forming → flower is encased toward filling in tealeaves → paper using in lotus → by lotus flower by be baked to spend dry → must finished product lotus tea.Not only color is various to prepare by such technique the lotus tea drawing, and form tea product nutritive effect extremely show, make tea product have characteristic, and thus increment, then produce high economic benefit.
But still there is following deficiency in above-mentioned technique: the lotus tea water content of formation is unstable, add above-mentioned technique without any protect look protect feed measure, so form the easy variable color of finished product lotus tea, spoiled, distortion.Protect look and protect and feed if use in the manufacturing procedure of lotus tea, must use chemical substance, the lotus tea quality that will scatter and disappear its pure natural forming so.
Summary of the invention
Object of the present invention is exactly overcome the deficiency of above-mentioned technique and brand-new a kind of lotus tea and preparation method thereof is provided.Specifically comprise: select red lotus flower as raw material, in the time that bursting forth, removes raw material flower first day the petal in flower, then in flower, fill in tealeaves, within second day, before petal does not burst forth, flower is plucked, then the flower that contains tealeaves is positioned over and in refrigerating chamber, carries out quick-frozen, sterilization, then dry and obtain dry product lotus tea, finally dry product lotus tea is positioned in vacuum packaging bag through vacuum packaging and finished product.
The present invention is achieved through the following technical solutions:
A kind of lotus tea and preparation method thereof, comprises the steps: in technical scheme
1, raw material flower is selected: select red lotus flower as raw material.
2, raw material flower is processed: in the time that raw material flower first day bursts forth, remove the petal in flower, then toward flower in, fill in tealeaves, lotus during to evening petal can thus tealeaves be encased completely altogether by nature.
3, defloration: second day, before petal does not burst forth, flower is plucked.
4, flower processing: the flower that contains tealeaves is positioned over and carries out quick-frozen in refrigerating chamber.
5, sterilization: the flower through quick-frozen is carried out disinfection according to a conventional method.
6, dry: sterile flower is put into ventilation baking box and toast, bake process keeps temperature in baking box between 80～90 degree, and continue to dry 8～9 hours and obtain dry product lotus tea.
7, finished product: dry product lotus tea is positioned in vacuum packaging bag, then obtains finished product through vacuum packaging.
Tealeaves described above can be black tea, can be also green tea, white tea, yellow tea, blue or green tea, black tea, Herb Tea.
The present invention both had the following advantages:
1, the preparation method of lotus tea proposed by the invention not only novel, measure is unique, and technique is simple, easily implements.
2, by implementing the present invention, the water content of guarantee flower drops to safety value and reaches the standard of storing, so flower is not easy to change.
3, by implementing the present invention, the essence in nutritional labeling and the sachet of flower is not damaged, keep nutritional labeling, mouthfeel, the fragrance of jasmine tea.
4, by implementing the present invention, because the moisture of flower reaches safety value, so flower is not yielding.
5, by implementing the present invention, need not carry out the artificial look that protects in production process and protect hello operation, do not use any chemicals, keep the quality of lotus tea pure natural.
6, by implementing the present invention, tealeaves and lotus are combined, not only color is various for the tea product forming, and collect the nutrition of lotus and various tealeaves, therefore the nutritive effect that lotus tea embodies extremely shows, make tea product have characteristic, and increment thus, high economic benefit then produced.
7, implement the present invention, for a new outlet is opened up in the deep processing of lotus, for enterprise has created larger profit margin.
Detailed description of the invention
Below in conjunction with embodiment, method of the present invention is further illustrated.
A kind of lotus tea and preparation method thereof, detailed description of the invention is as follows:
Embodiment 1:
1, raw material flower is selected: select red lotus flower as raw material.
2, tea raw material is selected: selecting black tea class tealeaves is raw material.
3, raw material flower is processed: in the time that raw material flower first day bursts forth, remove the petal in flower, then toward flower in, fill in Keemun black tea tealeaves, lotus during to evening petal can thus tealeaves be encased completely altogether by nature.
4, defloration: second day, before petal does not burst forth, flower is plucked.
5, flower processing: the flower that contains tealeaves is positioned over and carries out quick-frozen in refrigerating chamber.
6, sterilization: the flower through quick-frozen is carried out disinfection according to a conventional method.
7, dry: sterile flower is put into ventilation baking box and toast, bake process keeps temperature in baking box between 80～90 degree, and continue to dry 8～9 hours and obtain dry product lotus tea.
8, finished product: dry product lotus tea is positioned in vacuum packaging bag, then obtains finished product through vacuum packaging.
Embodiment 2:
1, raw material flower is selected: select red lotus flower as raw material.
2, tea raw material is selected: selecting green tea tealeaves is raw material.
3, raw material flower is processed: in the time that raw material flower first day bursts forth, remove the petal in flower, then toward flower in, fill in Longjing tea, lotus during to evening petal can thus tealeaves be encased completely altogether by nature.
4, defloration: second day, before petal does not burst forth, flower is plucked.
5, flower processing: the flower that contains tealeaves is positioned over and carries out quick-frozen in refrigerating chamber.
6, sterilization: the flower through quick-frozen is carried out disinfection according to a conventional method.
7, dry: sterile flower is put into ventilation baking box and toast, bake process keeps temperature in baking box between 80～90 degree, and continue to dry 8～9 hours and obtain dry product lotus tea.
8, finished product: dry product lotus tea is positioned in vacuum packaging bag, then obtains finished product through vacuum packaging.
Embodiment 3:
1, raw material flower is selected: select red lotus flower as raw material.
2, tea raw material is selected: selecting white teas tealeaves is raw material.
3, raw material flower is processed: in the time that raw material flower first day bursts forth, remove the petal in flower, then toward flower in, fill in acupuncture needle pekoe tealeaves, lotus during to evening petal can thus tealeaves be encased completely altogether by nature.
4, defloration: second day, before petal does not burst forth, flower is plucked.
5, flower processing: the flower that contains tealeaves is positioned over and carries out quick-frozen in refrigerating chamber.
6, sterilization: the flower through quick-frozen is carried out disinfection according to a conventional method.
7, dry: sterile flower is put into ventilation baking box and toast, bake process keeps temperature in baking box between 80～90 degree, and continue to dry 8～9 hours and obtain dry product lotus tea.
8, finished product: dry product lotus tea is positioned in vacuum packaging bag, then obtains finished product through vacuum packaging.
Embodiment 4:
1, raw material flower is selected: select red lotus flower as raw material.
2, tea raw material is selected: selecting yellow teas tealeaves is raw material.
3, raw material flower is processed: in the time that raw material flower first day bursts forth, remove the petal in flower, then cover the yellow young tea leaves leaf in top toward filling in flower, lotus during to evening petal meeting nature thus tealeaves is encased completely altogether.
4, defloration: second day, before petal does not burst forth, flower is plucked.
5, flower processing: the flower that contains tealeaves is positioned over and carries out quick-frozen in refrigerating chamber.
6, sterilization: the flower through quick-frozen is carried out disinfection according to a conventional method.
7, dry: sterile flower is put into ventilation baking box and toast, bake process keeps temperature in baking box between 80～90 degree, and continue to dry 8～9 hours and obtain dry product lotus tea.
8, finished product: dry product lotus tea is positioned in vacuum packaging bag, then obtains finished product through vacuum packaging.
Embodiment 5:
1, raw material flower is selected: select red lotus flower as raw material.
2, tea raw material is selected: selecting blue or green teas tealeaves is raw material.
3, raw material flower is processed: in the time that raw material flower first day bursts forth, remove the petal in flower, then toward flower in, fill in Tie Guanyin tea, lotus during to evening petal can thus tealeaves be encased completely altogether by nature.
4, defloration: second day, before petal does not burst forth, flower is plucked.
5, flower processing: the flower that contains tealeaves is positioned over and carries out quick-frozen in refrigerating chamber.
6, sterilization: the flower through quick-frozen is carried out disinfection according to a conventional method.
7, dry: sterile flower is put into ventilation baking box and toast, bake process keeps temperature in baking box between 80～90 degree, and continue to dry 8～9 hours and obtain dry product lotus tea.
8, finished product: dry product lotus tea is positioned in vacuum packaging bag, then obtains finished product through vacuum packaging.
Embodiment 6:
1, raw material flower is selected: select red lotus flower as raw material.
2, tea raw material is selected: selecting black tea tealeaves is raw material.
3, raw material flower is processed: in the time that raw material flower first day bursts forth, remove the petal in flower, then toward flower in, fill in Pu'er tea, lotus during to evening petal can thus Pu'er tea be encased completely altogether by nature.
4, defloration: second day, before petal does not burst forth, flower is plucked.
5, flower processing: the flower that contains tealeaves is positioned over and carries out quick-frozen in refrigerating chamber.
6, sterilization: the flower through quick-frozen is carried out disinfection according to a conventional method.
7, dry: sterile flower is put into ventilation baking box and toast, bake process keeps temperature in baking box between 80～90 degree, and continue to dry 8～9 hours and obtain dry product lotus tea.
8, finished product: dry product lotus tea is positioned in vacuum packaging bag, then obtains finished product through vacuum packaging.
Embodiment 7:
1, raw material flower is selected: select red lotus flower as raw material.
2, tea raw material is selected: selecting flowers and plants teas tealeaves is raw material.
3, raw material flower is processed: in the time that raw material flower first day bursts forth, remove the petal in flower, then toward flower in, fill in Jasmine tealeaves, lotus during to evening petal can thus tealeaves be encased completely altogether by nature.
4, defloration: second day, before petal does not burst forth, flower is plucked.
5, flower processing: the flower that contains tealeaves is positioned over and carries out quick-frozen in refrigerating chamber.
6, sterilization: the flower through quick-frozen is carried out disinfection according to a conventional method.
7, dry: sterile flower is put into ventilation baking box and toast, bake process keeps temperature in baking box between 80～90 degree, and continue to dry 8～9 hours and obtain dry product lotus tea.
8, finished product: dry product lotus tea is positioned in vacuum packaging bag, then obtains finished product through vacuum packaging.
Claims (2)
1. lotus tea and preparation method thereof, is characterized in that comprising the steps:
(1) raw material flower is selected: select red lotus flower as raw material;
(2) raw material flower is processed: in the time that raw material flower first day bursts forth, remove the petal in flower, then toward flower in, fill in tealeaves, lotus during to evening petal can thus tealeaves be encased completely altogether by nature;
(3) defloration: second day, before petal does not burst forth, flower is plucked;
(4) flower processing: the flower that contains tealeaves is positioned over and carries out quick-frozen in refrigerating chamber;
(5) sterilization: the flower through quick-frozen is carried out disinfection according to a conventional method;
(6) dry: sterile flower is put into ventilation baking box and toast, bake process keeps temperature in baking box between 80～90 degree, and continue to dry 8～9 hours and obtain dry product lotus tea;
(7) finished product: dry product lotus tea is positioned in vacuum packaging bag, then obtains finished product through vacuum packaging.
2. according to a kind of lotus tea described in claim 1 and preparation method thereof, it is characterized in that: described tealeaves can be black tea, can be also green tea, white tea, yellow tea, blue or green tea, black tea, Herb Tea.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410216514.0A CN103947784A (en) | 2014-05-22 | 2014-05-22 | Lotus tea and preparation method thereof |
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| CN201410216514.0A CN103947784A (en) | 2014-05-22 | 2014-05-22 | Lotus tea and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543137A (en) * | 2015-01-26 | 2015-04-29 | 郑舜英 | Aloe barbadensis miller flower health tea and preparation method thereof |
| CN105325634A (en) * | 2015-11-03 | 2016-02-17 | 杭州余杭区仁和周建芬家庭农场 | Method for preparing lotus tea capable of being brewed with normal-temperature drinking water |
| CN106173044A (en) * | 2016-06-20 | 2016-12-07 | 厦门香水莲水生植物研究所有限公司 | A kind of manufacture method of perfume Flos Nelumbinis tea |
| CN107624936A (en) * | 2017-10-26 | 2018-01-26 | 石阡县万家红农业综合发展农民专业合作社 | A kind of lotus tea process |
| CN108522727A (en) * | 2018-07-09 | 2018-09-14 | 西南大学 | A kind of preparation method of petal tea |
| CN109090299A (en) * | 2018-08-27 | 2018-12-28 | 海南莲华生态文化股份有限公司 | A kind of processing of fresh water lily jasmine tea, storage and bubble drink method |
| CN110367351A (en) * | 2019-05-28 | 2019-10-25 | 深圳市全智印科技有限公司 | A kind of lotus bud processing technology |
| CN110432351A (en) * | 2019-08-31 | 2019-11-12 | 衡阳市莲湖湾生态农业有限公司 | A kind of lotus flower tea and preparation method thereof |
| CN110558400A (en) * | 2019-09-29 | 2019-12-13 | 黄山水工茶业有限公司 | aroma-enhancing seasoning brown sugar black tea and preparation process thereof |
| CN110679683A (en) * | 2019-10-14 | 2020-01-14 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Pagoda lotus tea and preparation method thereof |
| CN112056427A (en) * | 2019-05-25 | 2020-12-11 | 陈逸莹 | Lotus ancient tree black tea and preparation method thereof |
| CN112841363A (en) * | 2021-01-28 | 2021-05-28 | 程栋 | Preparation method of herbal lotus tea |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543137A (en) * | 2015-01-26 | 2015-04-29 | 郑舜英 | Aloe barbadensis miller flower health tea and preparation method thereof |
| CN105325634A (en) * | 2015-11-03 | 2016-02-17 | 杭州余杭区仁和周建芬家庭农场 | Method for preparing lotus tea capable of being brewed with normal-temperature drinking water |
| CN105325634B (en) * | 2015-11-03 | 2018-11-16 | 杭州余杭区仁和周建芬家庭农场 | A kind of preparation method of the lotus tea with room temperature drinking water Instant Drinks |
| CN106173044A (en) * | 2016-06-20 | 2016-12-07 | 厦门香水莲水生植物研究所有限公司 | A kind of manufacture method of perfume Flos Nelumbinis tea |
| CN107624936A (en) * | 2017-10-26 | 2018-01-26 | 石阡县万家红农业综合发展农民专业合作社 | A kind of lotus tea process |
| CN108522727A (en) * | 2018-07-09 | 2018-09-14 | 西南大学 | A kind of preparation method of petal tea |
| CN109090299A (en) * | 2018-08-27 | 2018-12-28 | 海南莲华生态文化股份有限公司 | A kind of processing of fresh water lily jasmine tea, storage and bubble drink method |
| CN112056427A (en) * | 2019-05-25 | 2020-12-11 | 陈逸莹 | Lotus ancient tree black tea and preparation method thereof |
| CN110367351A (en) * | 2019-05-28 | 2019-10-25 | 深圳市全智印科技有限公司 | A kind of lotus bud processing technology |
| CN110432351A (en) * | 2019-08-31 | 2019-11-12 | 衡阳市莲湖湾生态农业有限公司 | A kind of lotus flower tea and preparation method thereof |
| CN110558400A (en) * | 2019-09-29 | 2019-12-13 | 黄山水工茶业有限公司 | aroma-enhancing seasoning brown sugar black tea and preparation process thereof |
| CN110679683A (en) * | 2019-10-14 | 2020-01-14 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | Pagoda lotus tea and preparation method thereof |
| CN112841363A (en) * | 2021-01-28 | 2021-05-28 | 程栋 | Preparation method of herbal lotus tea |
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