Preparation method for Coix seed tea powder
A technology for tea powder and barley, which is applied in the field of deep food processing, can solve the problems that the flavor of barley is not fully reflected, and the nutrients of barley cannot be well preserved, and achieves pleasant aroma, low caramel taste and oily clams, and good taste. sweet effect
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Embodiment 1
[0028] Weigh 10 kg of barley with shells, wash and soak in clean water at room temperature for 1 hour, and the water should submerge the barley raw material during soaking. After soaking, drain the surface moisture, spread it on the mesh screen and send it to the drying room for drying for 3 hours. The temperature of the drying room is 40°C. Carry out roasting once after leaving the drying room, the roasting temperature is 250 ℃, roasting 1 minute. Then use a fan to blow the barley to cool rapidly, the cooling rate is 30~80°C / min, and the barley is cooled to 80°C. Carry out secondary roasting then, roast at the temperature of 120 ℃ for 20 minutes. Naturally cooled to normal temperature, crushed and packaged to obtain barley tea powder. The sensory evaluation results of the products are shown in Table 1.
Embodiment 2
[0030] Weigh 10 kg of barley with shells, wash it and soak it in clean water at room temperature for 5 hours. It is advisable to submerge the raw material of barley with water during soaking. After soaking, drain the surface moisture, spread it on the mesh screen and send it to the drying room for drying for 1 hour. The temperature of the drying room is 80°C. Carry out roasting once after leaving the drying room, the roasting temperature is 200 ℃, roasting 8 minutes. Then use a fan to blow the barley to cool rapidly, the cooling rate is 30~80°C / min, and the barley is cooled to 100°C. Carry out secondary roasting then, roasting 15 minutes at the temperature of 150 ℃. After being cooled to normal temperature by air blowing, it is pulverized and packaged to obtain barley tea powder. The sensory evaluation results of the products are shown in Table 1.
Embodiment 3
[0032] Weigh 10kg of barley with shells, wash and soak in water at room temperature for 3 hours. When soaking, it is advisable to submerge the raw material of barley. After soaking, drain the surface moisture, spread it on the mesh screen and send it to the drying room for drying for 5 hours. The temperature of the drying room is 50°C. Carry out a roasting after leaving the drying room, the roasting temperature is 100 ℃, roasting 20 minutes. Then use a fan to blow the barley to cool rapidly, the cooling rate is 30~80°C / min, and the barley is cooled to 50°C. Carry out secondary roasting then, roasting 1 minute at the temperature of 300 ℃. After being cooled to normal temperature by air blowing, it is pulverized and packaged to obtain barley tea powder. The sensory evaluation results of the products are shown in Table 1.
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