CN110679683A

CN110679683A - Pagoda lotus tea and preparation method thereof

Info

Publication number: CN110679683A
Application number: CN201910973953.9A
Authority: CN
Inventors: 岳翠男; 杨普香; 石旭平; 陈华玲; 罗锋; 李延升; 张贱根; 王治会
Original assignee: Jiangxi Mulberry Tea Research Institute (jiangxi Economic Crop Research Institute)
Current assignee: Jiangxi Mulberry Tea Research Institute (jiangxi Economic Crop Research Institute)
Priority date: 2019-10-14
Filing date: 2019-10-14
Publication date: 2020-01-14

Abstract

The invention discloses pagoda lotus tea and a preparation method thereof. The preparation steps are as follows: 1) respectively preparing fresh tea leaves according to the processing technology of six kinds of tea, and when the tea leaves are dried, adopting a drying technology to ensure that the tea leaves are fully dried for later use; 2) selecting, collecting and processing lotus; 3) packing tea in flower, and scenting; 4) primarily baking; 5) shaping by moisture regaining and binding; 6) freeze drying; 7) and (6) packaging. The scented tea disclosed by the invention has the advantages that the tea leaves and the lotus flowers are organically combined and are tied for shaping, so that the appearance is attractive, the flavor of the tea leaves or the lotus flowers can be enriched, the tea leaf consumer groups are enlarged, and the health care effect on a human body is realized.

Description

Pagoda lotus tea and preparation method thereof

Technical Field

The invention relates to lotus tea, in particular to pagoda lotus tea and a preparation method thereof.

Background

The invention belongs to the field of tea deep processing, and particularly relates to a processing technology of pagoda lotus tea. The lotus flower is a medicinal and edible food, contains rich secondary metabolites, has biological activity functions of resisting oxidation, resisting inflammation, resisting aging, clearing away heat, reducing fever, enhancing immunity and the like and has special flavor, so the lotus flower has high health-care effect and edible value; tea is an important economic crop in China, is the second most consumed beverage in the world and is second to water. The tea leaves and the lotus flowers can be combined to mutually develop the advantages and avoid the disadvantages, so that a new tea product is formed, the requirements of the market and the public are met, and the requirements of people on good and healthy life are met.

The lotus has the biological activity functions of clearing fire, removing heat and the like, and has elegant taste, fragrant and mild aroma; the tea contains rich bioactive substances, and has physiological effects of reducing blood pressure and blood sugar (the effect of tea polysaccharide), inhibiting bacteria, diminishing inflammation, inhibiting melanoma cells (the effect of catechin), benefiting thought, refreshing brain (the effect of caffeine) and the like, however, due to the fact that the content of gallocatechin gallate and caffeine in the tea is high and the tea is bitter and astringent in taste and bitter in taste respectively, the phenomenon weakens the consumer groups of the tea to a great extent.

Disclosure of Invention

Based on the problems mentioned in the background technology, the invention aims to provide the preparation method of the pagoda lotus tea, and the pagoda lotus tea obtained according to the formula and the process of the invention has no exogenous additive and a tea product with elegant taste, and can eliminate the bitter taste of the tea.

The technical scheme adopted by the invention is as follows:

tea preparation: fresh tea leaves are made into strip-shaped tea by the following processing technology: fresh leaves-de-enzyming-rolling-carding-drying; black tea: fresh leaves-withering-rolling-fermenting-carding-drying; yellow tea: fresh leaves-de-enzyming-rolling-choking-yellowing-carding-drying; white tea: fresh leaves-withering-carding-drying; green tea: fresh leaves-withering-green-making-fixation-rolling-carding-drying; black tea: fresh leaves, de-enzyming, rolling, drying in the sun, piling, carding, and drying for later use.

And (3) selecting lotus flowers: selecting edible lotus;

collecting lotus flowers: picking the flowers at the flowering period of 6-9 months each year;

lotus picking requirements are as follows: picking up blossomed lotus flowers containing lotus stalks;

treating the flowers: on the premise of keeping the flower type unchanged, cleaning each part of the flower with clean water, and then placing on a cool, dry, clean and odorless bamboo weaving machine for 12-24 hours to dissipate the surface water; when the lotus is closed;

lotus petiole excision: cutting off lotus petioles which are 2-3 mm away from the closed lotus receptacle in the step 5);

tea filling: according to the weight percentage of the tea and the flowers, the tea is filled in the lotus flowers closed in the step 6), and the weight ratio of the fresh weight of the lotus flowers to the dry weight of the tea leaves is controlled as follows: (1.5-30): 2-6), and scenting for 4-6 h;

primary baking: drying the sample in the step 7) at 40-45 ℃ until the water content is 35% -40%, finishing primary drying, and spreading and airing;

moisture regain and binding wire sizing: belt 8) spreading, airing and dampening the sample, binding the sample by using a food-grade white line, and making the sample in a tower shape;

and (3) freeze drying: drying the sample shaped in the step 9) in a freeze dryer;

packaging: packaging the pagoda lotus tea obtained in the step 10) in a place which is cool, dry, clean and free of peculiar smell.

The step 7) is as follows: when the lotus is in a closed state, the tea leaves are filled in the lotus.

The tea can be one or more of green tea, black tea, yellow tea, white tea, oolong tea or dark tea.

The invention has the beneficial effects that:

(1) the lotus and the tea are compounded and matched, the lotus has the biological activity functions of clearing fire, removing heat and the like, and has elegant taste, fragrant and mild aroma; the tea contains abundant bioactive substances, and has physiological effects of lowering blood pressure, lowering blood sugar (effect of tea polysaccharide), inhibiting bacteria, relieving inflammation, inhibiting melanoma cells (effect of catechin), benefiting thought, refreshing brain (effect of caffeine), etc

(2) According to the invention, through organic combination of tea leaves and lotus flowers, optimal dosage matching of the components is determined, and binding and shaping are carried out, so that the tea leaf tea not only is beautiful and pleasant in appearance, but also can meet the requirements of low-bitter and astringent taste enthusiasts in flavor, and meanwhile, the tea leaf tea has a health care effect on a human body.

Drawings

Fig. 1 shows taste evaluation criteria.

Detailed Description

Example 1

A preparation method of pagoda lotus tea comprises the following raw materials in percentage by weight: 25% of tea and 75% of lotus;

the tea leaves are filled in closed lotus flowers, the lotus flowers are dried at 40-45 ℃ until the water content is 35% -40%, the primary drying is finished, after spreading and airing for moisture regaining, the tea leaves are tied and shaped to be in a pagoda shape, and then the tea leaves are frozen, dried and packaged.

Example 2

A preparation method of pagoda lotus tea comprises the following raw materials in percentage by weight: 22% of tea leaves and 78% of lotus flowers; the tea leaves are filled in closed lotus flowers, the lotus flowers are dried at 40-45 ℃ until the water content is 35% -40%, the primary drying is finished, after spreading and airing for moisture regaining, the tea leaves are tied and shaped to be in a pagoda shape, and then the tea leaves are frozen, dried and packaged.

Example 3

A preparation method of pagoda lotus tea comprises the following raw materials in percentage by weight: 19% of tea leaves and 81% of lotus flowers; the tea leaves are filled in closed lotus flowers, the lotus flowers are dried at 40-45 ℃ until the water content is 35% -40%, the primary drying is finished, after spreading and airing for moisture regaining, the tea leaves are tied and shaped to be in a pagoda shape, and then the tea leaves are frozen, dried and packaged.

Examples 4-18 are similar to examples 1-3, except for the type and amount of tea leaves, the amount of lotus flowers, and the specific amounts are shown in table 1.

TABLE 1 sensory evaluation table for pagoda flower tea of formulas of various embodiments

The sensory evaluation was evaluated in the following manner:

the appearance evaluation adopts a linear scale of 1-100.

The evaluation of the taste and fragrance pleasure degree adopts a 9-point pleasant sensation scale method of 1-9, and the pleasure degrees are gradually increased from 1 to 9.

The weight of each evaluation index and the calculation method of each formula final score were 30% + 35% + taste pleasure + 35% + fragrance pleasure;

the results show that the final scores were highest for the preferred formulations described in examples 1-3. Finally, the preferable formula of the pagoda lotus tea is determined according to the weight percentage: 19-25% of tea leaves and 75-81% of lotus flowers, wherein the tea leaves are filled in the closed lotus flowers, the lotus flowers are dried at the temperature of 40-45 ℃ until the water content is 35-40%, the primary drying is finished, after spreading and airing for moisture regaining, the tea leaves are tied and shaped to be in a pagoda shape, and then the tea leaves are frozen and dried.

Finally, it is noted that the above-mentioned preferred embodiments illustrate rather than limit the invention, and that, although the invention has been described in detail with reference to the above-mentioned preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the scope of the invention as defined by the appended claims.

Claims

1. The pagoda lotus tea and the preparation method thereof are characterized in that the raw materials comprise the following steps by weight percent:

1) tea preparation: fresh tea leaves are made into strip-shaped tea by the following processing technology: fresh leaves-de-enzyming-rolling-carding-drying; black tea: fresh leaves-withering-rolling-fermenting-carding-drying; yellow tea: fresh leaves-de-enzyming-rolling-choking-yellowing-carding-drying; white tea: fresh leaves-withering-carding-drying; green tea: fresh leaves-withering-green-making-fixation-rolling-carding-drying; black tea: fresh leaves, de-enzyming, rolling, drying in the sun, piling, carding and drying for later use;

2) and (3) selecting lotus flowers: selecting edible nine-class nymphaea hybrid;

3) collecting lotus flowers: picking the flowers at the flowering period of 6-9 months each year;

4) lotus picking requirements are as follows: picking up blossomed lotus flowers containing lotus stalks;

5) treating the flowers: on the premise of keeping the flower type unchanged, cleaning each part of the flower with clean water, and then placing on a cool, dry, clean and odorless bamboo weaving machine for 12-24 hours to dissipate the surface water; when the lotus is closed;

6) lotus petiole excision: cutting off lotus petioles which are 2-3 mm away from the closed lotus receptacle in the step 5);

7) tea filling: according to the weight percentage of the tea and the flowers, the tea is filled in the lotus flowers closed in the step 6), and the weight ratio of the fresh weight of the lotus flowers to the dry weight of the tea leaves is controlled as follows: 19-25 percent, 75-81 percent and scenting for 4-6 hours;

8) primary baking: drying the sample in the step 7) at 40-45 ℃ until the water content is 35% -40%, finishing primary drying, and spreading and airing;

9) moisture regain and binding wire sizing: belt 8) spreading, airing and dampening the sample, binding the sample by using a food-grade white line, and making the sample in a tower shape;

10) and (3) freeze drying: drying the sample shaped in the step 9) in a freeze dryer;

11) packaging: packaging the pagoda lotus tea obtained in the step 10) in a place which is cool, dry, clean and free of peculiar smell.

2. The preparation method of pagoda flower tea as claimed in claim 1, wherein the step 7) is: when the lotus is in a closed state, the tea leaves are filled in the lotus.

3. The method for preparing pagoda lotus tea according to any one of claims 1-2, wherein the tea can be one or more of green tea, black tea, yellow tea, white tea, oolong tea or dark tea.