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Production method for lotus-leaf dark green tea beverages

A production method and lotus leaf technology are applied to the processing of dark tea beverages and the production field of lotus leaf dark tea beverages, which can solve the problems of dark tea beverage precipitation and turbidity, low utilization rate of lotus leaves, insufficient aroma and the like, and achieve good quality, The effect of reducing the lack of aroma and the pure aroma

Inactive Publication Date: 2016-07-20
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a production method of lotus leaf dark tea beverage in view of the problems of dark tea beverage precipitation turbidity, browning, insufficient aroma, etc. and the low utilization rate of lotus leaf in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] (1) Raw material handling:

[0024] Select black tea without damage by diseases and insect pests and impurities, crush it through a 40-mesh sieve to obtain black tea powder, and set aside.

[0025] Take fresh lotus leaves, wash the fresh lotus leaves, dry the surface water, and slice them; put the lotus leaves in a Longjing pot, and kill them at 80°C for 6 minutes until the surface of the lotus leaves is slightly wrinkled, loses luster, and the leaf edges are curled. Knead soft and sticky, the odor dissipates, revealing the fragrance of lotus leaves; then spread the lotus leaves to cool for 5 minutes; then microwave the cooled lotus leaves for 8 minutes in a microwave oven with a microwave power of 750W, and finally dry at 55°C When the water content is 8%, the dried lotus leaf is obtained, and the dried lotus leaf is crushed through a 40-mesh sieve to obtain the lotus leaf powder, which is set aside.

[0026] (2) Take Catechus, add pure water to Catechus according to ...

Embodiment 2

[0032](1) Raw material handling:

[0033] Select black tea without damage by diseases and insect pests and impurities, crush it through a 40-mesh sieve to obtain black tea powder, and set aside.

[0034] Take fresh lotus leaves, wash the fresh lotus leaves, dry the surface water, and slice them; put the lotus leaves in a Longjing pot, and kill them at 90°C for 5 minutes, until the surface of the lotus leaves is slightly wrinkled, loses luster, and the leaf edges are curled. It is soft and sticky when pinched by hand, 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 heated in a microwave oven for 10 minutes with a microwave power of 720W, and finally baked at 60°C Dried until the water content is 10%, the dried lotus leaf is obtained, and the dried lotus leaf is crushed through a 40-mesh sieve to obtain the lotus leaf powder, which is set aside.

[0035] (2) Take Catechua catechins, ...

Embodiment 3

[0041] (1) Raw material handling:

[0042] Select black tea without damage by diseases and insect pests and impurities, crush it through a 40-mesh sieve to obtain black tea powder, and set aside.

[0043] Take fresh lotus leaves, wash the fresh lotus leaves, dry the surface water, and slice them; put the lotus leaves in a Longjing pot, and kill them at 100°C for 4 minutes, until the surface of the lotus leaves is slightly wrinkled, loses luster, and the leaf edges are curled. It is 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; then the cooled lotus leaves are heated in a microwave oven for 12 minutes with a microwave power of 700W, and finally baked at 65°C Dried until the water content is 12%, the dried lotus leaf is obtained, and the dried lotus leaf is crushed through a 40-mesh sieve to obtain the lotus leaf powder, which is set aside.

[0044] (2) Take Catechua catechin...

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Abstract

The invention discloses a production method for lotus-leaf dark green tea beverages. The production method includes preparing dark green tea powder and lotus leaf powder from dark green tea and fresh lotus leaves; respectively adding cirsium tea, the lotus leaf powder and the dark green tea powder into purified water for digestion and rough filtration to respectively obtain cirsium tea juice, lotus leaf juice and dark green tea juice, and refrigerating the juices at the temperature of 4 DEG C; mixing the refrigerated lotus leaf juice with the refrigerated dark green tea juice, performing centrifugation, adding vitamin C and the centrifugated cirsium tea juice, and finally performing sterilization. The production method has the advantages that the high-quality dark green tea as well as freshly picked and specially processed lotus leaves are taken as raw materials to prepare the lotus-leaf dark green tea beverages with clear and bright appearance, macroscopic impurities are avoided, the color of the beverages is bright orange red, pure fragrance with slight lotus leaf scent is achieved, and the beverages taste mellow and sweet; the problems that fragrance of existing tea beverages is insufficient and lotus leaves taste astringent and dull when serving as beverages can be solved; the lotus-leaf dark green tea beverages are natural, have less sugar and heat and have health-care effect, a new product type of Chinese tea beverages is added, and a new channel is created for market development of provincial dark green tea.

Description

technical field [0001] The invention relates to food processing technology, to a processing method of dark tea beverage, in particular to a production method of lotus leaf dark tea beverage. Background technique [0002] Black tea is formed after a long period of fermenting, and the leaf color is dark brown or black. It is one of the six major teas and a unique traditional tea in my country. After the Pu'er craze, dark tea has successfully entered people's sights, and black tea has gradually changed from the traditional single side sale to domestic and foreign sales. The output of black tea has been increasing year by year. In 2011, the total amount of dark tea in the country was 63,459 tons, compared with 41,430 tons in 2010, a growth rate of 53.2%, which shows the potential of the dark tea market. As people gradually understand and recognize the health benefits of black tea, as tea beverages are fast-selling products, their market share is increasing year by year. In view...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/163
Inventor 萧力争刘碧李照莹李瑾
Owner HUNAN AGRICULTURAL UNIV
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