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Lotus leaf Fuzhuan tea processing technology

A processing technology and technology of lotus leaf, which is applied in the field of processing technology of lotus leaf tea, can solve the problems of poor appearance and bad taste, and achieve the effect of improving tea aroma

Pending Publication Date: 2020-07-17
山东千宝荷生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The lotus leaf Fu tea made by traditional technology has a strong green and astringent taste, and the taste is not good, and its appearance is also poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: the present invention provides a kind of technical scheme: a kind of processing technology of lotus leaf Fu tea, comprises the steps:

[0021] S1: Selection of raw materials for lotus leaf tea and pretreatment of raw materials;

[0022] S2: Carry out middle-stage processing of lotus leaf Fu tea, the middle-stage processing includes rolling, enzymatic, fermentation, after the middle-stage processing, fermented original leaves are obtained;

[0023] S3: Bake the fermented raw leaves, form the Zhucha, and ferment again after forming the Zhucha;

[0024] S4: The finished product is dried after fermentation, and the texture test is carried out, and after the test, it is packaged and shipped.

[0025] In this embodiment, S1 specifically includes: S11: Harvesting fresh lotus leaves, picking young leaves with uniform color and no pests and diseases in mid-July, washing and draining to obtain fresh leaf raw materials; S12: using the lotus leaves in S11 The fresh ...

Embodiment 2

[0032] S1: Selection of raw materials for lotus leaf tea and pretreatment of raw materials;

[0033] S2: Carry out middle-stage processing of lotus leaf Fu tea, the middle-stage processing includes rolling, enzymatic, fermentation, after the middle-stage processing, fermented original leaves are obtained;

[0034] S3: Bake the fermented raw leaves, form the Zhucha, and ferment again after forming the Zhucha;

[0035] S4: The finished product is dried after fermentation, and the texture test is carried out, and after the test, it is packaged and shipped.

[0036] In this embodiment, S1 specifically includes: S11: Harvesting fresh lotus leaves, picking young leaves with uniform color and no pests and diseases in mid-July, washing and draining to obtain fresh leaf raw materials; S12: using the lotus leaves in S11 The fresh leaf raw materials are withered for 8 hours, put into the cold storage after withering, and stored in a low temperature environment for 10 hours to make them ...

Embodiment 3

[0041] S1: Selection of raw materials for lotus leaf tea and pretreatment of raw materials;

[0042] S2: Carry out middle-stage processing of lotus leaf Fu tea, the middle-stage processing includes rolling, enzymatic, fermentation, after the middle-stage processing, fermented original leaves are obtained;

[0043] S3: Bake the fermented raw leaves, form the Zhucha, and ferment again after forming the Zhucha;

[0044] S4: The finished product is dried after fermentation, and the texture test is carried out, and after the test, it is packaged and shipped.

[0045] In this embodiment, S1 specifically includes: S11: Harvesting fresh lotus leaves, picking young leaves with uniform color and no pests and diseases in mid-July, washing and draining to obtain fresh leaf raw materials; S12: using the lotus leaves in S11 The fresh leaf raw materials are withered for 7 hours, put into the cold storage after withering, and stored in a low temperature environment for 12 hours to make them ...

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Abstract

The invention belongs to the field of tea processing, and particularly discloses a lotus leaf Fuzhuan tea processing technology which comprises the following steps: selecting lotus leaf Fuzhuan tea raw materials and pretreating the raw materials; performing middle-stage processing of lotus leaf Fuzhuan tea to obtain fermented original leaves, wherein the middle-stage processing comprises rolling,enzymatic treatment and fermentation; baking the fermented raw leaves, carrying out tea-making molding, and performing fermenting again after the tea-making molding; and performing drying after fermentation to obtain a finished product, performing quality detection, and performing packaging and delivering after detection. By adopting the processes of pretreatment, middle-stage processing, baking,tea-making molding and the like, the original nutritional ingredients and faint scent of lotus leaves are reserved to the greatest extent, the floating effect of the lotus leaves is achieved, and thelotus leaf tea has the health-care effects of regulating immunity, clearing away heat and toxic materials, invigorating stomach and increasing appetite and the like.

Description

technical field [0001] The invention relates to the related field of tea processing, in particular to a processing technology of lotus leaf Fu tea. Background technique [0002] The lotus leaf is the leaf of the Nymphaea plant, which has the functions of clearing the heart-fire, calming the liver-fire, purging the spleen-fire, lowering the lung-fire, clearing heat and nourishing the mind, reducing blood pressure and diuresis, stopping bleeding and strengthening essence. Nuciferine in lotus leaves contains a variety of effective fat-reducing alkaloids, which can effectively decompose fat in the body and excrete it strongly. , to prevent fat accumulation, can improve greasy eating habits, it has a strong fat repelling effect, so that you gradually become disgusted with meaty and greasy food, so lotus leaf has excellent weight loss effect and excellent lipid-lowering health care effect. Fucha is a characteristic product of black tea among the six major tea categories, and it i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 宫庆超
Owner 山东千宝荷生物科技有限公司
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