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Brown rice tea and a preparation method

A technology for brown rice tea and brown rice, which is applied in the field of food industry, can solve problems such as uneasy acceptance by consumers, inconvenient drinking, turbid tea soup, etc., and achieve the effects of enhancing human immunity, low production energy consumption, and preventing high blood pressure and cerebral apoplexy.

Inactive Publication Date: 2015-07-15
TIANJIN AGRICULTURE COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is a powder product, and the tea soup is cloudy after brewing, making it inconvenient to drink
Consumers are not easy to accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method of brown rice tea includes the following steps:

[0018] (1) The brown rice is washed, dried, fried at 200°C for 15 minutes, cooled to room temperature, crushed, and passed through a 70-mesh sieve;

[0019] (2) The dried black tea leaves are crushed and passed through a 70-mesh sieve;

[0020] (3) Mix brown rice powder and black tea powder with a mass ratio of 1:1, add water to 15% water content, and mix well to obtain a mixture;

[0021] (4) Extruding and granulating the mixture with a screw extruder at an extrusion die temperature of 80°C and a screw speed of 180 revolutions / min to obtain pellets;

[0022] (5) The pellets are vacuum dried at 170°C until the water content is ≤5% to obtain brown rice tea.

Embodiment 2

[0024] A preparation method of brown rice tea includes the following steps:

[0025] (1) The brown rice is washed, dried, fried at 190°C for 20 minutes, cooled to room temperature, cooled, crushed, and passed through a 60-mesh sieve;

[0026] (2) Dry green tea leaves are crushed and passed through a 60-mesh sieve;

[0027] (3) Mix brown rice powder and green tea powder with a mass ratio of 1:0.8, add water to a water content of 10%, and mix well to obtain a mixture;

[0028] (4) Extruding and granulating the mixture with a screw extruder under the conditions of an extrusion die temperature of 60°C and a screw speed of 200 revolutions / min to obtain pellets;

[0029] (5) The pellets are vacuum dried at 160°C until the water content is ≤5% to obtain brown rice tea.

Embodiment 3

[0031] A preparation method of brown rice tea includes the following steps:

[0032] (1) The brown rice is washed, dried, fried at 220°C for 10 minutes, cooled to room temperature, crushed, and passed through an 80 mesh sieve;

[0033] (2) The dried black tea leaves are crushed and passed through an 80-mesh sieve;

[0034] (3) Mix brown rice powder and black tea powder with a mass ratio of 1:1.5, add water to a water content of 20%, and mix well to obtain a mixture;

[0035] (4) Extruding and granulating the mixture with a screw extruder at an extrusion die temperature of 90°C and a screw speed of 120 revolutions / min to obtain pellets;

[0036] (5) The pellets are vacuum dried at 180°C until the water content is ≤5% to obtain brown rice tea.

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Abstract

The present invention discloses brown rice tea and a preparation method. The method includes the following steps: (1) washing and drying the brown rice, frying the brown rice at 190-220 DEG C, cooling the brown rice to a room temperature, crushing and sifting the brown rice; (2) grinding dried tea leaves, and sifting the tea leaves; (3) mixing brown rice powder and tea leaf powder, adding water into the mixed powder, and mixing the powder and the water evenly to obtain a mixture; (4) extruding the mixture with a screw extruder to produce granules; and (5) drying the granules under vacuum until moisture contents of the granules are less than or equal to 5%, and obtaining the brown rice tea. The prepared brown rice tea has a particle shape which is in favor of the dissolution of active ingredients in the brown rice tea when people brew the brown rice tea, and the granules are not loose after people brew the brown rice tea in boiling water. Tea soup is clear in color, and has a combined mouthfeel of a scorched-aroma of the brown rice and a fragrance of the tea leaves. Preparation processes are simple, required equipments are readily available, and preparation conditions are easy to realize; brown rice tea production is low in energy consumption, which can effectively reduce production costs; and the brown rice tea is high in food safety and quality, and can be safely consumed by different people.

Description

Technical field [0001] The invention relates to a tea and a preparation method, belonging to the field of food industry. Background technique [0002] Brown rice is the product of rice hulled. The content of protein, fat, minerals and vitamins in brown rice is higher than that in rice, especially brown rice is rich in linoleic acid, vitamin E and vitamin B 1 It has the functions of lowering blood cholesterol, preventing high blood pressure, preventing cancer and absorbing neutral fat. Using rice or brown rice to process liquid beverages, there have been some technical reports in China. Chinese patent 201010544856.7 discloses a solid powder brown rice tea and a preparation method thereof. The brown rice is roasted at 160-180℃ for 30-60 minutes, cooled and crushed to 60 ~80 mesh, then add tea powder at a mass ratio of 1:4 to 4:1, and pack it in paper bags. It is a powder product, the tea soup becomes turbid after brewing and it is inconvenient to drink. Consumers are not easy to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 何新益李静芳李新新刘军巧王娜甑润英刘晓东阳耀芳
Owner TIANJIN AGRICULTURE COLLEGE
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