Production method and products of brown rice green tea

A technology of brown rice and green tea, applied in the direction of tea extraction, etc., can solve the problems of reducing amino acid content in brown rice tea, insufficient utilization of brown rice protein, poor clarity of brown rice tea, etc. The effect of moderate strength and simple preparation method

Inactive Publication Date: 2012-11-07
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the taste of brown rice is not good, which limits the application of brown rice to a certain extent.
There are currently reports about brown rice tea, but the utilization of brown rice protein is not enough, which reduces the content of amino acids in brown rice tea; and the clarity of the prepared brown rice tea is not good

Method used

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  • Production method and products of brown rice green tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The preparation method of brown rice green tea comprises the following steps:

[0025] A. Preparation of tea soup

[0026] Take green tea, crush it through a 40-mesh sieve, then add water at 85°C equivalent to 30 times the weight of green tea, then extract it in a boiling water bath for 30 minutes, and finally centrifuge it for 30 minutes at a speed of 3500 rpm to obtain tea soup;

[0027] B. Brown Rice Soup Preparation

[0028] Bake brown rice at a temperature of 180°C for 10 minutes, crush it through a 40-mesh sieve, then add water at a temperature of 95°C equivalent to 5 times the weight of brown rice, stir evenly, and gelatinize in a boiling water bath for 40 minutes to obtain Brown rice pulp; then add α-amylase equivalent to 0.04% of the weight of brown rice pulp, and carry out the first enzymolysis at a temperature of 100°C, and the enzymolysis time is 12 minutes; then add β-amylase and glucoamylase at temperature It is the second enzymolysis at 70°C, the enzy...

Embodiment 2

[0032] The preparation method of brown rice green tea comprises the following steps:

[0033] A. Preparation of tea soup

[0034] Take green tea, crush it through a 80-mesh sieve, then add water at 95°C equivalent to 70 times the weight of green tea, then extract it in a boiling water bath for 10 minutes, and finally centrifuge it at a speed of 5500 rpm for 10 minutes to obtain tea soup;

[0035] B. Brown Rice Soup Preparation

[0036] Bake brown rice at a temperature of 180°C for 30 minutes, crush it through an 80-mesh sieve, then add water at a temperature of 90°C equivalent to 20 times the weight of brown rice flour, stir evenly, and gelatinize in a boiling water bath for 20 minutes. Obtain brown rice pulp; then add α-amylase equivalent to 0.2% of the weight of brown rice pulp, and enzymolyze it for the first time at a temperature of 60°C, and the enzymolysis time is 5 minutes; then add β-amylase and glucoamylase at temperature It is the second enzymolysis at 40°C, the ...

Embodiment 3

[0040] The preparation method of brown rice green tea comprises the following steps:

[0041] A. Preparation of tea soup

[0042] Take green tea, crush it through a 60-mesh sieve, add water at 90°C equivalent to 50 times the weight of green tea, then extract in a boiling water bath for 15 minutes, and finally centrifuge at a speed of 4500 rpm for 20 minutes to obtain tea soup;

[0043] B. Brown Rice Soup Preparation

[0044]Bake brown rice at a temperature of 180°C for 20 minutes, crush it through a 60-mesh sieve, then add 10 times the amount of brown rice flour at a temperature of 100°C, stir evenly, and gelatinize in a boiling water bath for 30 minutes to obtain Brown rice pulp; then add α-amylase equivalent to 0.1% of the weight of brown rice pulp, and perform the first enzymolysis at a temperature of 80°C, and the enzymolysis time is 8 minutes; then add β-amylase and glucoamylase at a temperature of Enzyme hydrolysis for the second time at 50°C, the enzymolysis time is ...

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Abstract

The invention discloses a production method and products of brown rice green tea. The production method is simple and specifically includes the steps: mixing tea soup with brown rice soup, adding flavors, mixing well, homogenizing at 40-80 DEG C under the pressure of 25-40MPa, canning, and sterilizing. The tea soup is made by pulverizing green tea, filtering with a 40 to 80 meshed screen, adding hot water at 85-90 DEG C, extracting by boiling water bath, centrifuging, and collecting supernatant. The brown rice soup is made by baking brown rice at 180 DEG C, grinding, screening with a 40 to 80 meshed screen, adding hot water at 90-100 DEG C, pasting by boiling water bath to obtain brown rice paste, subjecting the brown rice paste to primary enzymolysis with alpha-amylase, performing secondary enzymolysis with beta-amylase and glucoamylase, performing tertiary enzymolysis with alkali protease to obtain enzymatic hydrolysate, subjecting the enzymatic hydrolysate to enzyme deactivation and centrifuging, and collecting supernate to obtain the brown rice soup. Products made by the production method have good color and high nutrition and are very popular with consumers.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing brown rice green tea, and also to a product prepared by the method. Background technique [0002] Rice is the largest grain variety in my country, with a large planting area, mature planting technology, rich varieties, and gradually increasing output. However, my country's current research and utilization of rice lags far behind developed countries, mainly due to the low level of comprehensive utilization and insufficient research investment in its deep processing. In recent years, the nutritional value of brown rice has gradually been re-recognized by more and more people, and it is rich in nutrients such as vitamins, trace elements, protein and dietary fiber. But the taste of brown rice is not good, has limited the application of brown rice to a certain extent. There are reports about brown rice tea drinks at present, but the utilization of brown rice protein is not...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
Inventor 曾亮童华荣罗理勇黎盛丁阳平
Owner SOUTHWEST UNIVERSITY
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