CN104782801A - Preparation method of lotus tea - Google Patents
Preparation method of lotus tea Download PDFInfo
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- CN104782801A CN104782801A CN201510191592.4A CN201510191592A CN104782801A CN 104782801 A CN104782801 A CN 104782801A CN 201510191592 A CN201510191592 A CN 201510191592A CN 104782801 A CN104782801 A CN 104782801A
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Abstract
The invention discloses a preparation method of lotus tea. The method comprises the following steps: firstly, picking raw material lotuses, and picking petals in middle layers of blossoming lotuses; secondly, cutting the picked lotuses into similar diamond shapes; thirdly, mixing malic acid, konjac polysaccharide, beta cyclodextrin, stevioside and water to prepare soak solution; fourthly, soaking the lotuses in the soak solution, so as to keep color and fragrance; fifthly, drying through microwave; sixthly, weighing and performing subpackage. The method properly keeps the color, fragrance and bioactive constituents of the lotuses, and can sufficiently develop the efficacies of palpitation relieving, complexion benefiting, beauty maintaining, body lightening, blood circulation promoting, bleeding stopping, wind-damp expelling and the like.
Description
Technical field
the present invention relates to a kind of preparation method of tea, be specially the preparation method of lotus tea.
Background technology
lotus tea preparation method disclosed in CN102293283A is placed in lotus with Wuyi cliff tea the method drawing fragrance to obtain, belong to the method for preparing tea of basement jasmine tea, it is raw material tea making that the present invention attempts with lotus, has not retrieved related data report, and has not also investigated Related product and appear on the market.
lotus pleasant aroma, containing numerous bioactivators such as flavonoids, polysaccharide, anthocyanidin, sweet, the puckery hardship of its property, Wen Ping, cold to forgive, has relieving palpitation benefit look, preserves youthful looks and make light of one's life by commiting suicide, promoting blood circulation and hemostasis, hit the wet functions such as wind that disappear.Flowers are as most promising pollution-free industry, and its edible and medical value has obtained to be studied widely and utilize, for flowers foods exploitation provides a new way.
there is the problems such as brown stain, fragrance and active material loss in the current dried flower goods produced in the conventional way; And pass through the method for fresh flower extracting directly active fraction preparation drink, complex manufacturing, input cost is high.Therefore, researching and developing the good perfume that protects and protect the tea making of look dry process, is the prioritizing selection expanding jasmine tea market.
heating using microwave utilizes dielectric loss principle, adopts ultra high frequency electrical field to heat material.Compared with the heated-air drying mode of routine, heating using microwave is interior mode of heating, and because media bulk is heated organizator thermal source state, firing rate is fast, and the negative effect of inside and outside thermograde is little; Microwave changes the single heating effect of traditional heating mode, and have unique biological effect, its electromagnetic field effect can impel the apoptosis of fresh plant material and the passivation of enzyme molecular activity.Microwave has strong penetration capacity, makes flower material fast dewatering, keeps color and luster preferably, reduce the volatility of fragrance and the decomposition of active material.
sKGM and cyclodextrine keep effect better to the look spent, perfume (or spice), shape, be the bury function of the plastic property of SKGM, adhesion strength, good film forming and cycloheptaamylose, the sensitiveness of anthocyanidin can be reduced, the minimizing loss of fragrance and the change of shape, its concentration is checked colors, maintenance that is fragrant, shape also has a certain impact.
anthocyanidin good stability in acid condition, by the such as acidity regulator such as citric acid, malic acid, keeps its stability.Malic acid mouthfeel is close to the tart flavour of natural apple, compared with citric acid, there is the features such as acidity is large, taste is soft, the holdup time is long, and do not damage oral cavity and tooth, metabolism being conducive to Amino Acid Absorption, not accumulating fat, is the acid condiment of a new generation, be described as " optimal acid condiment " by living nature and nutrition circle, be widely used in the industries such as food.
Summary of the invention
the technical problem to be solved in the present invention is to provide a kind of preparation method of lotus tea.
solve the problems of the technologies described above and adopt following technical scheme:
the preparation method of this lotus tea carries out as follows:
(1) harvesting of raw material flower: select the lotus pool being rich in selenium in soil, at the 1-2 days that lotus bursts forth, carefully cut middle petal with scissors, as the raw material of lotus tea processed;
(2) cut into slices: lotus is cut into 2-3cm*2-3cm class square piece shape;
(3) preparation of soak: take food industry level malic acid 0.5-0.7 weight portion, SKGM 0.10-0.15 weight portion, beta-schardinger dextrin-1.5-2.0 weight portion, steviol glycoside 0.10-0.15 weight portion, mixes with water 97.1-98.7 weight portion;
(4) protect look and protect perfume (or spice): after lotus is soaked 6-10min in aforementioned soak, taking-up drains;
(5) microwave drying: drop in drum type microwave drying machine by the lotus drained, input amount 4-6kg, microwave power arranges 3-4kw, time 4-6min, and being dried to moisture content is 8%-10%;
(6) lotus of drying is weighed, use aluminum foil compound bag packing.
soak preparation malic acid 0.6 weight portion, SKGM 0.12 weight portion, beta-schardinger dextrin-1.6 weight portion, steviol glycoside 0.13 weight portion in described step (3), be dissolved in 97.55 weight parts waters.
soak time in described step (4) is 8min.
microwave drying in described step (5), each inventory 5kg, microwave power 3.5kw, time 5min, moisture content 8-10%.
the invention has the beneficial effects as follows:
adopt this method lotus to be maintained after soak immersion treatment the look perfume of lotus, obtain dried flower tea through ultrasonic drying again.Its good colour, fragrance and active component keep well, content is high, can give full play to lotus relieving palpitation benefit look, preserve youthful looks make light of one's life by commiting suicide, the effects such as wind that disappear of drying.This preparation method is simple, cost is low, for opening up of jasmine tea provides a kind of new way.
drying equipment in the present invention is drum type microwave drying machine, and its drying effect is good, efficiency is high, small investment, is applicable to small-sized production.
Detailed description of the invention
the present invention makes a step below in conjunction with embodiment and describes in detail:
(1) harvesting of raw material flower: select the lotus in the lotus pool of Zhejiang Province Long Youxian lotus planting base to be raw material, because Se from Soil content is high, rich selenium lotus can be grown, at the 1-2 days that lotus bursts forth here, middle petal is carefully cut, as the raw material of lotus tea processed with scissors;
(2) cut into slices: lotus is cut into 2-3cm*2-3cm class square piece shape;
(3) preparation of soak: take food industry level malic acid 0.6 weight portion, SKGM 0.12 weight portion, beta-schardinger dextrin-1.6 weight portion, steviol glycoside 0.13 weight portion, mixes with water 97.55 weight portion;
(4) protect look and protect perfume (or spice): after lotus is soaked 8min in aforementioned soak, taking-up drains;
(5) microwave drying: drop in drum type microwave drying machine by the lotus drained, input amount 5kg, microwave power arranges 3.5kw, time 5min, and being dried to moisture content is 9%;
(6) lotus of drying is weighed, use aluminum foil compound bag, the packing of 200g/ bag.
lotus being formed and the determination of optium concentration and the determination of microwave drying power and time by protecting the look material protected in the fragrant aqueous solution, being implemented by experiment of single factor and response surface experimental method, using HPLC analyze and subjective appreciation as evaluation index.There is the material of protective effect to be malic acid, SKGM and beta-schardinger dextrin-to quality of flower tea, add a certain amount of stevioside to regulate sugar-acid ratio simultaneously, after brewing to make jasmine tea, there is good mouthfeel.
in soak, the content of various batching and drying parameter arrange and are interval value, and previous embodiment is most preferred embodiment, by the higher limit in each interval value and lower limit, adopt embodiment one same procedure, can obtain this lotus tea too, this is that the public can understand, launches no longer one by one.
Claims (4)
1. a preparation method for lotus tea, is characterized in that carrying out as follows:
(1) harvesting of raw material flower: select soil to be rich in the lotus pool of selenium, at the 1-2 days that lotus bursts forth, carefully cut middle petal with scissors, as the raw material of lotus tea processed;
(2) cut into slices: lotus is cut into 2-3cm*2-3cm class square piece shape;
(3) preparation of soak: take food industry level malic acid 0.5-0.7 weight portion, SKGM 0.10-0.15 weight portion, beta-schardinger dextrin-1.5-2.0 weight portion, steviol glycoside 0.10-0.15 weight portion, mixes with water 97.1-98.7 weight portion;
(4) protect look and protect perfume (or spice): after lotus is soaked 6-10min in aforementioned soak, taking-up drains;
(5) microwave drying: drop in drum type microwave drying machine by the lotus drained, input amount 4-6kg, microwave power arranges 3-4kw, time 4-6min, and being dried to moisture content is 8%-10%;
(6) lotus of drying is weighed, use aluminum foil compound bag packing.
2. lotus tea preparation method according to claim 1, is characterized in that: soak preparation malic acid 0.6 weight portion described in step (3), SKGM 0.12 weight portion, beta-schardinger dextrin-1.6 weight portion, steviol glycoside 0.13 weight portion are dissolved in 97.55 weight parts waters.
3. lotus tea preparation method according to claim 1, is characterized in that:
Soak time described in step (4) is 8min.
4. lotus preparation method according to claim 1, is characterized in that: each inventory 5kg described in step (5), microwave power 3.5kw, time 5min, moisture content 8-10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510191592.4A CN104782801A (en) | 2015-04-22 | 2015-04-22 | Preparation method of lotus tea |
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| CN201510191592.4A CN104782801A (en) | 2015-04-22 | 2015-04-22 | Preparation method of lotus tea |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124494A (en) * | 2015-07-24 | 2015-12-09 | 大连民族大学 | Cherry leaf sour-pickled vegetable and production 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 |
| CN108991194A (en) * | 2018-07-11 | 2018-12-14 | 广东泓睿科技有限公司 | A kind of indigo plant lotus health protection tea and preparation method thereof |
| CN110250301A (en) * | 2019-07-08 | 2019-09-20 | 西双版纳宝翠香莲生物科技有限公司 | A kind of lotus flower tea and preparation method thereof |
| CN113598248A (en) * | 2021-07-26 | 2021-11-05 | 西南大学 | Preparation process of citrus flower tea |
| CN113598247A (en) * | 2021-07-26 | 2021-11-05 | 西南大学 | Production method of citrus scented tea |
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| CN1170509A (en) * | 1996-07-17 | 1998-01-21 | 林森津 | Method for producing lotus flower tea |
| CN1579183A (en) * | 2004-05-16 | 2005-02-16 | 李钢 | Method for making lotus tea and lotus tea product |
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Patent Citations (2)
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| CN1170509A (en) * | 1996-07-17 | 1998-01-21 | 林森津 | Method for producing lotus flower tea |
| CN1579183A (en) * | 2004-05-16 | 2005-02-16 | 李钢 | Method for making lotus tea and lotus tea product |
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| 刘玉冬主编: "《果脯蜜饯及果酱制作与实例》", 29 February 2008 * |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124494A (en) * | 2015-07-24 | 2015-12-09 | 大连民族大学 | Cherry leaf sour-pickled vegetable and production 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 |
| CN108991194A (en) * | 2018-07-11 | 2018-12-14 | 广东泓睿科技有限公司 | A kind of indigo plant lotus health protection tea and preparation method thereof |
| CN110250301A (en) * | 2019-07-08 | 2019-09-20 | 西双版纳宝翠香莲生物科技有限公司 | A kind of lotus flower tea and preparation method thereof |
| CN113598248A (en) * | 2021-07-26 | 2021-11-05 | 西南大学 | Preparation process of citrus flower tea |
| CN113598247A (en) * | 2021-07-26 | 2021-11-05 | 西南大学 | Production method of citrus scented tea |
| CN113598248B (en) * | 2021-07-26 | 2022-07-15 | 西南大学 | Preparation process of citrus flower tea |
| CN113598247B (en) * | 2021-07-26 | 2022-07-15 | 西南大学 | Production method of citrus scented tea |
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Application publication date: 20150722 |