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Tea-rice and preparation method thereof

A technology of tea rice and tea, which is applied in the field of rice containing tea extract and its preparation, can solve the problems of uneven distribution of flavor substances, restriction of rice product diversity, and difficulty in forming a terminal market, so as to increase income, avoid loss, The effect of increasing added value

Inactive Publication Date: 2012-07-04
HUNAN AGRICULTURAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, to increase its added value by changing the color of rice, in the past it could only be obtained by means of variety breeding and genetic engineering; for increasing its added value by improving the flavor of rice, it has been reported that the use of film coating technology to add flavor substances Superimposed on the surface of rice, but there are disadvantages such as uneven distribution of flavor substances, easy loss, easy to change taste, etc., it is difficult to form a terminal market, which seriously restricts the diversity of rice market products

Method used

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  • Tea-rice and preparation method thereof
  • Tea-rice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of tea rice product of the present invention, it is mainly obtained by the green tea powder of 100g and the tea rice major ingredient of 10kg after deploying, extruding tissue reconstitution, and this tea rice major ingredient is made of 7.5kg rice and 2.5kg water composition.

[0023] The above-mentioned tea rice is mainly prepared through the following steps: first, prepare 10kg of tea rice main ingredients, wherein rice is 7.5kg, water 2.5kg, and then prepare 100g of green tea leaves; the prepared rice is first dried to a water content of 13%, then rice and green tea leaves were placed in a pulverizer for pulverization respectively, passed through a 200-mesh sieve, then green tea powder after pulverization was added to the rice flour obtained after pulverization, mixed with pre-prepared water, and stirred evenly; The stirred mixed raw materials are extruded at a pressure of 70 MPa and a temperature of 80 DEG C, and finally air-dried to obtain finished tea rice...

Embodiment 2

[0026] A kind of tea rice product of the present invention, it is mainly obtained by the black tea powder of 150g and the tea rice major ingredient of 10kg after deploying, extruding tissue reconstitution, and this tea rice major ingredient is made of broken rice of 7.5kg and 2.5kg water composition.

[0027] The above-mentioned tea rice is mainly prepared through the following steps: first, prepare 10kg of tea rice main ingredients, wherein broken rice is 7.5kg, water 2.5kg, and then prepare 150g of black tea leaves; first dry the prepared broken rice to contain The amount of water is 15%, and then the broken rice and black tea leaves are placed in a pulverizer to pulverize, pass through a 200-mesh sieve, then add the pulverized black tea powder to the pulverized rice flour, mix it with the pre-prepared water, and stir homogeneous; then the stirred mixed raw materials are extruded at a pressure of 70 MPa and a temperature of 75° C., and finally dried to obtain finished tea rice...

Embodiment 3

[0030] A kind of tea rice product of the present invention, it is mainly obtained by the tea rice main material of 100g, the tea polyphenol of 60g and 10kg after allocating, extrusion tissue reconstitution, and this tea rice main material is made of 8kg early Rice and 2kg of water.

[0031] The above-mentioned tea rice is mainly prepared through the following steps: first, prepare 10kg of tea rice main ingredients, wherein 8kg of early rice and 2kg of water are prepared, and then 100g of green tea leaves and 60g of tea polyphenols are prepared; Dried to a water content of 13%, and then put the early rice and green tea leaves in a pulverizer to pulverize them, pass through a 200-mesh sieve, and then add pulverized green tea powder and prepared tea polyphenols to the pulverized rice flour , and mixed with pre-prepared water, and stirred evenly; then the mixed raw material after stirring was extruded at a pressure of 60Mpa and a temperature of 65°C, and finally the finished tea r...

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Abstract

The invention discloses a rice highly processed product named as tea-rice and a preparation method thereof. The tea-rice is made of tea-rice additives and tea-rice main ingredients by preparing and mixing and squeezing for reconstructing tissues, the mass ratio of which is (0.1-1.6):100; wherein the tea-rice additives are tea powder and / or tea polyphenol; and the tea-rice main ingredients consistof rice and water with the mass ratio of (3-9):1. The tea-rice has the advantages of good mouth feel, special local flavor, good stability, high added-value, total nutrition, being not easy to go badand the like.

Description

technical field [0001] The invention belongs to the field of intensive processing of rice agricultural products, and in particular relates to rice containing tea extract and a preparation method thereof. Background technique [0002] my country is the largest rice producer in the world, and the consumption of rice as rations accounts for about 84.6% of its total consumption. In addition to processing grains into the main product rice, the main product and its by-products (such as broken rice, rice bran, rice germ, rice husk, etc.) can also be reprocessed and refined to make new products, so as to make the best use of everything. In recent years, the world's advanced countries have used high-tech to carry out deep processing and comprehensive utilization of rice, which has significantly increased the value of rice and produced huge economic benefits. These new products include: rice wine, rice cakes, rice noodles, rice cakes, quick-cooked rice, instant rice, frozen rice, con...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/30A23F3/14A23P1/12A23P1/02A23P1/00A23L33/10A23L33/105A23L33/15A23L33/16A23L33/18A23L33/21A23P10/25A23P30/25
Inventor 李宗军申向东
Owner HUNAN AGRICULTURAL UNIV
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