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Millet bran stir-fried tea and preparation method thereof

A technology of rice bran and millet, which is applied in the field of tea preparation by frying millet bran, and can solve the problems of unlike rice bran and low utilization rate of nutrients in rice bran

Inactive Publication Date: 2021-09-10
济南市南山一品农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Millet bran is rich in resources, accounting for about 8%-12% of the millet mass. Calculated according to the amount of processing, my country will produce a large amount of millet bran every year, but unlike grains, rice bran can be cooked and eaten directly. With the improvement of living standards People no longer pay attention to this kind of food that looks rough and hard to swallow. Usually, the bran is used as animal feed or fertilizer and is scattered on the field, which leads to a low utilization rate of the nutrients in the bran.
[0005] In the prior art, millet bran tea products prepared from millet bran have not yet appeared, and there is a certain gap in the market

Method used

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  • Millet bran stir-fried tea and preparation method thereof
  • Millet bran stir-fried tea and preparation method thereof
  • Millet bran stir-fried tea and preparation method thereof

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preparation example Construction

[0029] The preparation method of millet bran fried tea of ​​the embodiment of the present invention comprises the following steps:

[0030] (1) Select white-skinned yellow rice millet varieties with a growth period of about 120 days. After drying, the water content of white-skinned yellow rice millet reaches 12%, and the bran is removed by a rice huller to obtain millet bran raw material;

[0031] (2) Pretreatment:

[0032] ①Wash and drain the raw material of millet bran and set aside;

[0033] ②First drying: Put the millet bran raw material obtained in step ① into the oven for low-temperature heating and drying. The drying temperature is 70-100°C, and the drying time is 15 minutes. When the water content is less than 10%, take it out for later use ;

[0034] ③Removal of impurities: Put the millet bran after drying for the first time into a 20-mesh vibrating sieve to remove impurities such as fine bran, and keep the coarse bran for later use.

[0035] ④Put the millet bran a...

Embodiment 7

[0044] Sensory evaluation of tea made from millet bran:

[0045] The tea making steps of millet bran tea: the tool is a health pot, add 1000 ml of water to the health pot, put a bag of millet bran tea into the bag after the water is boiled, cook for 5-10 minutes, observe the inside of the health pot during the cooking process Changes in appearance, soup color, smell and taste of millet bran tea. Millet Bran Fried Tea 1#-6# and Millet Bran Fried Tea 1'#-3'# Tea Recording Results are shown in Table 2:

[0046] Table 2

[0047]

[0048]

[0049] It can be seen from Table 2 that the overall structure of the appearance of tea 1#-6# made of millet bran is relatively complete, only 5# is dark brown in color, and although the structure of 1'# is relatively complete, its color is lighter and light yellow , 2'# is golden in color, but the slag in the structure is poorly formed and destroys the integrity of the structure; in terms of soup color, although 5# soup is golden and bri...

Embodiment 8

[0051] Determination of nutritional components of millet bran-fried tea, the determination structure is shown in Table 3:

[0052] table 3

[0053]

[0054]Oryzanol is fat-soluble. In the process of oil production, it is extracted along with millet bran oil or germ oil. It is a by-product obtained during the refining of millet bran oil. It has various physiological functions such as anti-oxidation, lowering blood fat, anti-cancer and preventing obesity. It can be seen from Table 3 that the oryzanol content of 3#-6# all exceeds 2%, and the richness of burnt aroma is positively correlated with the oryzanol content.

[0055] Phytic acid is an organic acid with a wide range of uses. It is usually combined with proteins, free amino acids, minerals and other components in the form of complexes in millet bran. It has significant effects in anti-oxidation and anti-aging. It can be seen in 3 that the phytic acid content of 4#-6# is greater than that of 1#-3#, 1'# and 2'#.

[0056]...

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Abstract

The invention discloses millet bran stir-fried tea and a preparation method thereof, and belongs to the technical field of health food. The preparation method comprises the following steps: (1) conducting pretreatment, specifically, cleaning, draining, drying and removing impurities from a millet bran raw material; (2) conducting secondary stir-frying on the millet bran subjected to impurity removal in the step (1), wherein the first stir-frying temperature is 120-155 DEG C, the stir-frying time is 8-16 min, the second stir-frying temperature is 155-195 DEG C, and the stir-frying time is 3-12 min; and (3) cooling and packaging, specifically, cooling the millet bran after the second stir-frying to room temperature, and then packaging. According to the preparation method, the millet bran resources are reasonably utilized, the utilization rate of the millet bran is increased, the prepared millet bran stir-fried tea is fresh and mellow in taste, also has a strong burnt flavor of grains, is suitable for being drunk by various people, is suitable for health care and health preservation, and fills the blank of the millet bran stir-fried tea in the domestic market.

Description

technical field [0001] The application relates to a method for preparing tea made by frying millet bran, which belongs to the technical field of health food. Background technique [0002] Grain bran is the husk of grains. The classic Chinese medicine "Huangdi Neijing" believes that "grain qi flows through the spleen". Efficacy, suitable for food tonic and treatment of insomnia patients with insufficient qi and blood, spleen and kidney deficiency. [0003] Bran is of the same nature as grain, has the same function as rice but is better than rice, nourishes but not stagnant, warm but not dry, and has unique health care and medicinal functions. Grain bran contains a large amount of vitamins and trace elements, which has good health care, disease prevention and treatment effects on the human body. For example, the vitamin B and citric acid contained in the bran can help the human body absorb calcium from food, and at the same time have anti-aging effects. Vitamin B complex an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 袁继永张红景大鹏
Owner 济南市南山一品农业开发有限公司
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