Production method of germinated brown rice tea bag

A technology for sprouting brown rice and a production method, which is applied in the directions of tea substitutes, food preparation, food science, etc., can solve the problems of unsuitability, intolerant to foaming, heavy taste of sprouting brown rice, etc.

Inactive Publication Date: 2009-03-18
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are germinated brown rice tea products on the market, but there is no germinated brown rice bag product; the particle size of the existing germinated brown rice tea produc

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Select germinated brown rice rich in γ-aminobutyric acid, crush the germinated brown rice into 20-40 mesh, put it into a bubble bag with a penetration force of less than 100 mesh, and seal it to get the finished product.

Embodiment 2

[0012] Select germinated brown rice rich in γ-aminobutyric acid, crush the germinated brown rice into 20-40 mesh, add 25% tea powder according to the total weight, mix evenly, put it into a bubble bag with a permeability of less than 100 mesh, and seal it to get the finished product.

Embodiment 3

[0014] As in Example 1, add 0.01% black tea essence by total weight in addition, after mixing evenly, pack into the bubble bag with a penetrating force less than 100 mesh, and seal it to be a finished product.

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PUM

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Abstract

The invention relates to a production method of germinated brown rice teabag which is rich in gamma-aminobutyric acid and is convenient in drinking; wherein, the method takes the germinated brown rice which is rich in gamma-aminobutyric acid as raw material; after being parched at 120 DEG C, the germinated brown rice is crashed into 20-40 meshes in grain size, then is filled into a tea bag with less than 100 meshes in penetration force, therefore, the finished products is obtained after the tea bag is sealed. Before being bagged, the germinated brown rice can also be added with 25% of tea dust, essence and flavors or ethyl maltol and the like, to prepare the products with different flavors. The products produced by the method have the advantages of proper grain size, soak resistance, good flavor and convenient in drinking.

Description

technical field [0001] The invention relates to a production method of germinated brown rice teabag. Background technique [0002] Germinated brown rice refers to brown rice soaked in water at a certain temperature. After the germination of the rice germ, the young shoots are about 0.5-1.0mm long, that is, germinated brown rice. After brown rice germinates, the taste becomes softer and better, the content of nutrients in it increases, and new nutrients can also be produced. The content of γ-aminobutyric acid in germinated brown rice is 10-15 times that of white rice. It has the functions of improving cerebrovascular circulation, regulating blood pressure, calming nerves, and reducing neutral fat. At the same time, germinated brown rice also has the ability to inhibit prolyl endopeptide The decomposition of enzymes related to brain function (neurotransmitters) has the effect of preventing neurodementia and the like. Germinated brown rice products have been popular in Japan ...

Claims

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Application Information

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IPC IPC(8): A23F3/34A23L1/185A23L1/29A23L7/20A23L33/00
Inventor 林文雄王本义林瑞余梁康迳
Owner FUJIAN AGRI & FORESTRY UNIV
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