Lotus Leaf Tea, also known as " money tea", from the famous patriotic poet Wen Yiduo, the Qing Dynasty champion Chen Kui, the Ming Dynasty prime minister Yao Ge old home Wang Tian Lake. According to legend, Jiaqing Chen Xuan went to Beijing to carry a little native tea leaves. Lotus leaves mainly based on lotus leaf-based raw materials.
Tips:
1>. It is best to strong tea, have weight loss effect.
2>. It is best to drink fasting before meals, so that the most conducive to defecation eliminate edema.
3>. One day can drink about 3-4 cups, sub-time to drink, before meals and afternoon tea time to drink.
4>. Do not have to diet during tea, because after a period of time, the nature of food will naturally change, many people do not like to eat greasy dirty fish food.
5>. lotus leaf tea can not be boiled, directly brewed tea simmered for about 5 minutes.
6>. Do not have to drink hot tea, cold does not affect the results, after drinking the summer ice taste better. Winter should not be cold drink.
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Development of walnut sheep
Lamb is a frozen food made from red beans. Its color is red and its flavor is fragrant. It is a traditional snack food in China. Its walnut flavor is fragrant and nutritious. It contains 60% to 70% of fat, 15% to 20% of protein, 10% of carbohydrates, and 6.7% of fiber. Vegetarian, ash and moisture. In addition, it also contains trace elements and vitamins necessary for the human body, which has extremely high medicinal value. According to the "Compendium of Materia Medica" records, walnuts "invigorate qi and nourish blood, moisten dry phlegm, benefit life gate, benefit Sanjiao, temperature The lungs are invigorated, and the cough and sputum are treated, and the swelling and pain of the waist and feet are swollen and poisonous." It is also known as "healthy, smooth muscle, black hair," and is known as "Long live fruit". In this study, walnuts were added to red bean pods to increase the nutritional value of sheep lice and develop new walnut products. 1. Materials and methods 1.1 Materials Walnut kernels were purchased from Fuyang City, Shanxi Province; Adzuki bean was purchased from Shanxi Agricultural University, grain shops; White sugar, agar: Commercially available. Stainless steel screen: 20 mesh. 1.2 Test Design and Formulation This test is an orthogonal test design L9 (33). The three factors are walnut pulp (A), agar (B), and granulated sugar (C). Each formula uses 50 g of red bean. 1.3 Assessment indicators and scoring methods The assessment indicators include product color, cut surface finish, mouthfeel, sweetness, and walnut scent, each with a perfect score of 20 points. A team of five researchers was used to evaluate each of the nine test samples. Each item was averaged. After each sample was sampled, rinse with clear water and savor the next sample at intervals. Finally, the score of 5 items is added to the final score of the sample. 1.4 Process agar → soak → dissolve red beans → boiled beans → separate bean paste → boil → injection mold → cooling molding → finished product. Walnut kernel→roasting→skin-appearance→crushing 1.5 Operation points 1.5.1 Agar-dissolved agar cut into small pieces and soaked in 20 times water for 10 hours, then heated and dissolved at 90-95 degrees. 1.5.2 boiled bean red beans soaked for 24h after soaking 2h, until flowering no hard heart can be. 1.5.3 Bean paste Put the boiled beans on the 20 mesh stainless steel screen and rub it with rubbing. Press the bean paste under the sieve. Put the gauze bag under pressure to remove the moisture until it reaches the bean paste. Can be delivered automatically when it is scattered. 1.5.4 Peel the walnut kernels and peel them in two ways: One is to boil walnut kernels in 7% sodium hydroxide solution for 5 min, remove and drain them, and neutralize them in 1% hydrochloric acid solution for 5 min. After rinsing with clean water, the color is protected in a 0.5% sodium bisulfite solution, rinsed with water after 20 minutes, and baked in boiling water for 30 minutes. The other is directly baked and peeled with walnuts, and the baking temperature is 120 degrees for 60 minutes. 1.5.5 Refining The walnut kernels were placed in a small mill and added 50% water to the kernels and refined to a rice size. 1.5.6 Sugar-sweetened sugar: Water = 10.7. The sugar water was heated and dissolved. Then, the agar was added. When the temperature of the agar and sugar solution reached 120 degrees, the bean paste was added to the soybean paste to dissolve the solid content of 60%. Stir well and wait until the soluble solids content is 55%. 2. Results and analysis 2.1 The effect of different peeling methods on the quality of walnut kernels The test results showed that the lambs produced by peeling with lye and then baking had obvious hala-flavors. , It may be due to the high temperature processing operation time. 2.2 Effect of Different Raw Material Ratios on Quality The results of sensory tasting scores of the 9 groups of test products were all scored at 20 points, and the score results were analyzed. The amount of agar added in the furnish has the greatest influence on the product quality, followed by the walnut pulp, and finally the white sugar. The amount of agar added determines the taste and the cleanness of the cuts. 2.2.1 The effect of walnut kernel on the quality of bean paste obtained by blending bean paste with walnut kernel 1:0.6, 1:0.8, 1:1 respectively. The results show that the 1:1 ratio is the best, and the product is not only rich in walnut flavor. , And the fine-grained walnut kernels are evenly distributed and visually beautiful, but the color of the lambs is affected and the color of the walnuts is less. 2.2.2 Effect of agar on quality The ratio of bean paste to white granulated sugar was 1:1.2, 1:1.6, and 1:2, respectively. The results showed that 1:1.6 was the best, and the sweetness was palatable and 1:2. There is a sense of sweetness. 3. Discussion (1) The results of the test showed that it is better to use the 9th group, that is, bean paste 50g, walnut kernel 50g, agar 3g, granulated sugar 80g. (2) The time and temperature of brewing are very important in the production of mutton stew. If the sugar content is not enough when the pan is used, the product is soft and the incision is uneven. (3) Many walnut kernels have good taste and high nutritional value. However, due to the high fat content of walnut kernels, they are easily rancid during production and product storage, resulting in hazel flavor. Therefore, the high temperature operation should be shortened as much as possible. Vacuum packaging is required. .