Husked rice tea beverage and preparation method thereof

A technology of brown rice tea and brown rice, applied in food preparation, pre-extraction tea processing, food science, etc., can solve the problems of single taste and unbalanced nutrition of rice drinks

Inactive Publication Date: 2008-03-12
ZHONGKE YUN HEALTH TECH TIANJING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of brown rice tea beverage that can overcome the shortcomings of single mouthfeel and unbalanced nutrition of rice beverage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] A preparation method of brown rice tea beverage, the steps are:

[0074] (1) Brown rice is baked at 180°C for 20 minutes, crushed to 20 meshes into rice flour;

[0075] (2) In the rice flour, add boiling water in a mass ratio of 1:15, stir evenly, gelatinize in a boiling water bath for 30 minutes, and refine;

[0076] (3) adding 0.05% α-amylase of the brown rice mass, and incubating for 8 minutes at 90° C. for enzymolysis;

[0077] (4) After reducing the temperature to 50°C, add 0.05% starch glucoamylase and 0.05% neutral protease of the brown rice weight, and incubate at 50°C for 90 minutes;

[0078] (5) Heat the hydrolyzate to 95°C, and perform enzyme inactivation treatment for 5 minutes;

[0079] (6) Centrifuge at 4000r / min for 20 minutes, take the supernatant, add 1 times the volume of water to the supernatant to dilute;

[0080] (7) Add 0.3% green tea powder, 0.3% L-lysine hydrochloride, 0.2% sodium alginate, 0.03% malic acid and 0.05% cyclamate of the brown ric...

Embodiment 2

[0085] A preparation method of brown rice tea beverage, the steps are:

[0086] (1) Brown rice is baked at 180°C for 20 minutes, crushed to 20 meshes into rice flour;

[0087] (2) In the rice flour, add boiling water in a mass ratio of 1:10, stir evenly, gelatinize in a boiling water bath for 30 minutes, and refine;

[0088] (3) adding 0.06% α-amylase of the brown rice mass, and incubating for 6 minutes at 90° C.;

[0089] (4) After reducing the temperature to 55°C, add 0.05% starch glucoamylase and 0.05% neutral protease of the brown rice weight, and incubate at 55°C for enzymolysis for 100 minutes;

[0090] (5) The hydrolyzate is heated to 100°C, and the enzyme inactivation treatment is carried out for 5 minutes;

[0091] (6) Centrifuge at 5000r / min for 20 minutes, take the supernatant, add 2 times the volume of water to the supernatant to dilute;

[0092] (7) Add 0.3% green tea powder, 0.3% L-lysine hydrochloride, 0.2% xanthan gum, 0.03% citric acid and 0.05% aspartame o...

Embodiment 3

[0096] A preparation method of brown rice tea beverage, the steps are:

[0097] (1) Brown rice is baked at 170°C for 30 minutes, crushed to 20 meshes into rice flour;

[0098] (2) In the rice flour, add boiling water in a mass ratio of 1:10, stir evenly, gelatinize in a boiling water bath for 20 minutes, and refine;

[0099] (3) adding 0.01% α-amylase of the brown rice mass, and incubating for 10 minutes at 100° C. for enzymolysis;

[0100] (4) After reducing the temperature to 70°C, add 0.01% starch glucoamylase and 0.01% neutral protease of the brown rice weight, and incubate at 70°C for enzymolysis for 120 minutes;

[0101] (5) Heat the hydrolyzate to 90°C, and perform enzyme inactivation treatment for 4 minutes;

[0102] (6) Centrifuge at 3000r / min for 30 minutes, take the supernatant, and add 1 times the volume of water to the supernatant to dilute;

[0103] (7) Add 0.1% green tea powder, 0.1% L-lysine hydrochloride, 0.1% guar gum, 0.01% malic acid and 0.01% cyclamate ...

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PUM

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Abstract

The present invention discloses a brown rice tea and the manufacture method; the manufacture method is that the brown rice is baked and crushed; boiled water is added and the crushed brown rice is evenly mixed, gelatinized and ground into pulp; alpha-amylase is added for enzymolysis with constant temperature; the temperature is reduced and diastase and neutral protease are added into the pulp for enzymolysis with constant temperature; the hydrolyzate is heated for enzyme deactivation treatment; centrifugal treatment is implemented on the mixture and the supernatant liquid is fetched; water is added into the supernatant liquid for dilution; and then green tea powder, L- lysine monohydrochloride, sodium acetylide or xanthan gum or guar gum, citric acid or malic acid and sodium cyclamate or aspartame are added and mixed evenly; and then the mixture liquid is homogenized and bottled; the bottled liquid is sterilized and the manufacture of drink is completed. The present invention takes the brown rice as the main raw material which is hydrolyzed with enzyme; in this way, the content of micro-molecular sugar, micro-molecular peptide and amino acid which are easy for absorption is increased and the L-lysine monohydrochloride whose content is low in the hydrolyzate of the brown rice is added to enrich the amino acids in the product; the green tea powder is added to enrich the taste and balance the nutrition; in this way, the drink also has the fragrance of baked brown rice and delicate fragrance of green tea.

Description

technical field [0001] The invention relates to a deeply processed product of rice and tea and a preparation method thereof, in particular to a brown rice tea drink and a preparation method thereof. Background technique [0002] Brown rice is the product of paddy husking. The content of protein, fat, minerals and vitamins in brown rice is higher than that of rice, especially brown rice is rich in linoleic acid, vitamin E and vitamin B 1 , has the effect of lowering blood cholesterol, preventing and treating high blood pressure, preventing cancer and absorbing neutral fat. Brown rice and green tea are compounded according to a certain ratio to develop a brown rice tea drink which will have both the effects of brown rice and tea leaves, and is a health-care functional drink. Brown rice tea is called "brown rice tea" in Japan, and it is popular in Japan and my country's Hong Kong and Taiwan markets. [0003] Rice or brown rice is processed into beverage, domestic existing so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23L1/105A23L1/29A23L7/104A23L33/00
Inventor 何新益刘金福阳耀芳张平平崔晶
Owner ZHONGKE YUN HEALTH TECH TIANJING CO LTD
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