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Preparation method of wheat bran fragrant tea

A technology for wheat bran and fragrant tea, which is applied to the field of preparation of wheat bran fragrant tea, can solve the problems of rough processing technology, insufficient processing depth, low utilization rate of wheat bran, etc., and achieves low equipment requirements, low product cost, and short production time. Effect

Inactive Publication Date: 2013-06-05
SICHUAN AGRI UNIV
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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 preparation method of wheat bran flavored tea in view of the problems of rough processing technology of existing wheat bran products, insufficient processing depth and low utilization rate of wheat bran

Method used

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  • Preparation method of wheat bran fragrant tea
  • Preparation method of wheat bran fragrant tea
  • Preparation method of wheat bran fragrant tea

Examples

Experimental program
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Effect test

Embodiment 1

[0031] A preparation method of wheat bran fragrant tea, comprising the steps of:

[0032] (1) Cleaning and soaking: Pour the wheat bran into water and wash it repeatedly until the water is no longer turbid, then add water 10 times the weight of the wheat bran to the cleaned wheat bran, and soak in a water bath at 60°C for 30 minutes;

[0033] (2) Adjusting the pH value: adding citric acid with a concentration of 2.5% by mass to the soaked wheat bran solution to adjust the pH value of the wheat bran solution to 5;

[0034] (3) Cellulase hydrolysis: add 0.2% cellulase to the wheat bran solution after pH adjustment, and hydrolyze for 4 hours in a water bath at 60°C;

[0035] (4) Baking: bake the hydrolyzed wheat bran at 220°C for 25 minutes until the wheat bran is dry, and then bake at 160°C for 15 minutes;

[0036] (5) Packaging: Pack the roasted wheat bran tea into tea bags, 4g per bag, and store.

[0037] Experimental results: The wheat bran tea prepared in this example has ...

Embodiment 2

[0039] In step (2), add 0.6% cellulase to the wheat bran solution after pH adjustment; in step (4), roast the hydrolyzed wheat bran at 220°C for 25 minutes until the wheat bran is roasted Dry, and then bake at 180°C for 20 minutes. Others are the same as in Example 1.

[0040] Experimental results: The appearance of the wheat bran tea prepared in this example is burnt yellow, with a strong wheat aroma, accompanied by a certain burnt aroma. After brewing with boiling water, the color is brownish yellow, the aroma is strong, the taste is refreshing, and the aftertaste of sweetness is strong.

Embodiment 3

[0042] A preparation method of wheat bran fragrant tea, comprising the steps of:

[0043] (1) Cleaning and soaking: Pour the wheat bran into water and wash it repeatedly until the water is no longer turbid, then add water 25 times the weight of the wheat bran to the cleaned wheat bran, and soak in a water bath at 50°C for 30 minutes;

[0044] (2) Adjusting the pH value: adding malic acid with a mass percentage concentration of 2.5% to the soaked wheat bran solution to adjust the pH value of the wheat bran solution to 6;

[0045] (3) Cellulase hydrolysis: add 0.2% cellulase to the wheat bran solution after pH adjustment, and hydrolyze for 4 hours in a water bath at 60°C;

[0046] (4) Baking: bake the hydrolyzed wheat bran at 220°C for 25 minutes until the wheat bran is dry, and then bake at 180°C for 15 minutes;

[0047](5) Packaging: Mix the roasted wheat bran tea with green tea, the mass ratio of wheat bran tea and green tea is 98:2, pack it in teabags after mixing, 4g per b...

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Abstract

The invention discloses a preparation method of wheat bran fragrant tea, aiming at solving the problems of rough processing technology, insufficient processing depth and relatively low wheat bran utilization rate of conventional wheat bran products. The method comprises the steps of: cleaning, soaking, pH value adjusting, cellulose enzyme hydrolysis and baking. By utilizing the property of wheat fragrance emitted by baked wheat bran, the wheat bran is baked to form wheat bran fragrant tea for the first time, so that product form is enriched; meanwhile, the wheat bran fragrant tea prepared by the invention has the advantages of improving the utilization rate of the wheat bran, enabling nutrient values to be fully absorbed by human body, and having higher oxidation resistance, full-bodied and intense wheat fragrance, clear and bright yellow liquor color and refreshing and sweet mouth feeling.

Description

Technical field [0001] The present invention involves the preparation method of food processing, especially a kind of wheat bran tea. Background technique [0002] wheat( Triticum aestivum L.) is one of the most important planting area, the most widely distributed, and most important crops in the world.my country is a large country of wheat production, and the annual output of wheat has exceeded 100 million tons.Wheat bran is a by -product of wheat processing. The annual output of wheat bran is more than 20 million tons. [0003] It has been proven that wheat bran is rich in functional ingredients, including 46%of non -starch polysaccharides, a small amount of Arabic sugar -based galactose, polysaccharides and a small amount of wood glycogen from cell embryo and paste layer, and a small amount4%-5%and 0.4%-1.0%ferulic acid, and most of the functional ingredients in wheat bran are cross-linking with cellulose in the form of covalent bonds.At present, wheat bran is mainly used as f...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34A23F3/14
Inventor 张志清周利茗白琦罗松明汤务霞蒲彪
Owner SICHUAN AGRI UNIV
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