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Method for producing convenient nutritive rice-tea and product

A production method and technology of instant rice, which can be used in tea substitutes, medical preparations containing active ingredients, food preparation, etc., can solve the problems of high price of barley and soft taste of drinks, and achieve easy digestion and absorption and low production cost , nutrient-rich effect

Active Publication Date: 2010-12-22
HUBEI CHANGXIANGSI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Chinese Invention Patent Application Publication No. CN1279905A discloses a kind of coix seed tea as tea bag. But the price of the raw material barley for this patent application is relatively high, and the taste of the drink is not soft

Method used

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  • Method for producing convenient nutritive rice-tea and product
  • Method for producing convenient nutritive rice-tea and product
  • Method for producing convenient nutritive rice-tea and product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Wash 50 kg of rice with tap water, cool and remove the water, and roast at 200°C until the rice noodles are golden yellow and fragrant, cool, and set aside;

[0033] Get above-mentioned material and pulverize, cross 10 mesh sieves, obtain 35 kilograms of rice flour material, set aside;

[0034] Select 1 kg of honeysuckle powder, 1 kg of licorice root, and 1 kg of lotus seed core according to the weight ratio, roast at 150°C respectively, pulverize the auxiliary materials and pass through a 10-mesh analytical sieve to obtain 0.6 kg of honeysuckle powder, 0.7 kg of licorice powder, and 1 kg of lotus seed core. 0.6 kg of core powder, set aside; by weight, get 50 parts of the above-mentioned fried rice, 0.5 part of honeysuckle, 0.5 part of licorice, and 0.5 part of lotus seed core, and mix evenly to obtain instant rice tea.

[0035] Get the instant rice tea, quantitatively weigh 5g, and use the packaging of teabag to be the finished rice tea in bag. In the following example...

Embodiment 2

[0037] Wash 50 kg of rice with tap water, add 50 kg of tap water, soak at 35°C for 10 hours to allow it to ferment naturally, then wash with tap water, cool to remove water, and roast the rice material at 150°C until The rice noodles are fragrant until golden yellow, cooled and set aside;

[0038] Get above-mentioned material and pulverize, cross 10 mesh sieves, obtain 40 kilograms of rice flour material, set aside;

[0039] Select 1 kg of licorice as an auxiliary material according to the weight ratio, roast at 150° C., pulverize the above-mentioned auxiliary materials, and pass through a 10-mesh analytical sieve to obtain 0.55 kg of licorice powder, which is set aside;

[0040] Take 40 parts of fermented rice flour prepared above, 2.0 parts of licorice and 0.1 part of fried rice essence (commercially purchased), and mix evenly to obtain instant rice tea. Produce bagged rice tea by the step of embodiment 1.

Embodiment 3

[0042] Wash 50 kg of broken rice with tap water, add 250 kg of tap water, soak it at 28°C for 20 hours to allow it to ferment naturally, then wash it with tap water, cool it to remove water, and roast the material at 200°C. until golden yellow and fragrant, cool and set aside;

[0043] Get above-mentioned material and pulverize, cross 40 mesh sieves, obtain 40 kilograms of rice flour material, set aside;

[0044] Select 1 kg of lotus honeysuckle as an auxiliary material according to the weight ratio, roast at 200° C., pulverize the auxiliary material, and pass through a 40-mesh analytical sieve to obtain 0.65 kg of honeysuckle powder, which is set aside;

[0045] Take 50 parts of the above-mentioned rice flour material, 2.0 parts of honeysuckle powder and 0.075 parts of fried rice essence, mix well, and prepare rice tea in bags according to the method of Example 1;

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Abstract

The invention belongs to the food processing technical field, substantially relates to the production method of a convenient nutrition rice tea and the product; the method of the invention is as follows: the raw materials is cleaned, roasted and crushed; and the invention is characterized in that: the raw materials is rice, brown rice or cracked grain; firstly, the raw materials is added with water so as to germinate or ferment, and then are roasted into golden brown with typical rice flavour under 150 DEG C to 250 DEG C, afterwards, which is refrigerated and crushed, and is filtered by an analysis sieve of 10 to 80 meshes, so that the rice flour material is made for standby; lotus seed core,liquorice or honeysuckle are roasted into liquid water content of lower 8% respectively, and then are filtered by the analysis sieve of 10 to 80 meshes for standby; according to the parts by weight, the rice flour material of 40 to 60 parts, the lotus seed core of 0 to 2.0 parts, the liquorice of 0 to 2.0 parts, the honeysuckle of 0 to 2.0 parts or(and)fried rice compound perfume are mixed evenly, and then are packed in ration, thereby the convenient rice tea is got. Compared with the prior technology, the invention adds raw materials ferment or gemmation processing, and increases the ingredients of Chinese medicine which has health care function, therefore, the nutrition of the rice tea can be added and the taste of the rice tea is rich.

Description

technical field [0001] The invention belongs to the technical field of convenience food, especially drinks, and in particular relates to a method for preparing a solid rice tea drink with rice as the main raw material and a product produced therefrom. Background technique [0002] my country is a big country of rice production. In addition to being a staple food, rice beverages such as rice dew, rice milk, brown rice beverage and rice tea have also been developed. Traditional rice tea is a ready-to-eat rice food made from rice through processes such as frying, washing, and boiling. It can not only be eaten as a staple food, but also can be used as a drink. Its soup is light yellow in color, rich in aroma, slightly sweet and astringent in taste, and has the effect of quenching thirst. However, the gelatinized starch in the soup is prone to precipitation due to aging during storage, which is difficult to absorb and digest; the color of the soup tends to darken and affect the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34A23L1/29A23L1/105A23L1/186A61K36/899A61P3/02A61P1/14A61P29/00A23L7/104A23L7/25A23L33/00
Inventor 熊善柏赵思明刘敬科沈硕
Owner HUBEI CHANGXIANGSI FOOD
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