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Preparation method of barley tea

A technology of barley tea and barley, which is applied in the direction of tea substitutes, etc., can solve the problems of inability to release barley tea nutrients, unstable product quality, and uneven burnt particles, achieving short soaking time, fast taste, and solution charred effect

Inactive Publication Date: 2017-05-31
永昌县震藩高原富硒农产品农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the barley tea currently on the market is made by the traditional frying method, the grains are not uniform, the quality of the product is unstable, the whole grain is soaked, and the taste takes a long time, which cannot fully release the nutritional components of the barley tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The harvested barley is finely selected by winnowing, and the selected barley with full grains is selected for use.

[0017] Step 1: Germ activation, moisten the barley with selected uniform grains first, stir evenly according to the ratio of 100 catties of barley to 5 catties of water, put it in a breathable woven bag and statically accelerate germination for 24 hours, so that the barley germ is activated but not germinated;

[0018] Step 2: Roasting at low temperature, lift the germinated barley that has been moistened for 24 hours in step 1 into the positive and negative control spiral low-temperature roasting pot, and the temperature is controlled at 180 degrees Celsius for 22 minutes, and the exhaust continues to fry For 12 minutes, the protein of germinated barley granules is gradually solidified to prevent the cracks of barley granules caused by the high temperature expansion of protein under high temperature conditions, reduce the commodity rate, smell the aroma ...

Embodiment 2

[0023] The harvested barley is finely selected by winnowing, and the selected barley with full grains is selected for use.

[0024] Step 1: Germ activation, moisten the barley with selected uniform grains first, stir evenly according to the ratio of 100 catties of barley to 5 catties of water, put it in a breathable woven bag and statically accelerate germination for 24 hours, so that the barley germ is activated but not germinated;

[0025] Step 2: Roasting at low temperature, lift the germinated barley that has been moistened for 24 hours in step 1 into the positive and negative control spiral low-temperature roasting pot, and the temperature is controlled at 190 degrees Celsius for 20 minutes, and the exhaust continues to fry For 10 minutes, the protein of germinated barley granules is gradually solidified, preventing the protein from expanding under high temperature and causing cracks in the barley granules, reducing the commodity rate, smelling the aroma of barley, and the...

Embodiment 3

[0030] The harvested barley is finely selected by winnowing, and the selected barley with full grains is selected for use.

[0031] Step 1: Germ activation, moisten the barley with selected uniform grains first, stir evenly according to the ratio of 100 catties of barley to 5 catties of water, put it in a breathable woven bag and statically accelerate germination for 24 hours, so that the barley germ is activated but not germinated;

[0032] Step 2: Roasting at low temperature, lift the germinated barley that has been moistened for 24 hours in step 1 into the positive and negative control spiral low-temperature roasting pot, control the temperature at 200 degrees Celsius and fry for 18 minutes, exhaust and continue to fry For 8 minutes, the protein of the germinated barley granules is gradually solidified, preventing the cracks of the barley granules caused by the high-temperature expansion of the protein under high temperature, reducing the commodity rate, smelling the aroma o...

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PUM

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Abstract

The invention discloses a preparation method of barley tea. According to the preparation method, a barley tea product is prepared by treating carefully picked barley with uniform granules through five steps including germ activation, low-temperature roasting, high-temperature roasting, rapid cooling and fine sorting, and the problems that barley tea produced with a conventional barley tea stir-frying method is not consistent in charring and unstable in quality are solved. According to the stir-frying method of the barley tea, the barley tea product is crushed, the crushed barley tea granules are short in soaking time and high in flavor emitting speed, release nutritional ingredients sufficiently and have particularly strong fragrance. After being packaged with an antioxidant aluminum-plastic film or non-woven fabric filter paper, the crushed barley tea granules are convenient to carry and can be drunk once made with hot water.

Description

technical field [0001] The invention relates to the technical field of tea beverage preparation, in particular to a preparation method of barley tea. Background technique [0002] Tea is a traditional drink, and barley tea is one of them. Barley tea contains 17 kinds of trace elements and more than 19 kinds of amino acids needed by the human body. It is rich in multivitamins, unsaturated fatty acids, protein and dietary fiber. Cold drinks have the effect of preventing heatstroke and cooling down. Hot drinks have the effects of aiding digestion, degreasing, nourishing, warming and invigorating the stomach. Drinking for a long time can have the effect of beautifying the skin and losing weight. It is suitable for people of all ages to drink. However, the barley tea currently on the market is made by the traditional frying method, the grains are burnt and burnt, the product quality is unstable, the whole grain is soaked, and the taste takes a long time, which cannot fully releas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 刘志刚
Owner 永昌县震藩高原富硒农产品农民专业合作社
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