Preparation method of nutritional and healthy tea rice

Abstract

The invention relates to a method of tea auxiliary material manufacture and tea rice preparation. The preparation method comprises following steps: preparing tea auxiliary materials: removing impurities in the fresh tea, washing and cleaning the tea, drying the tea by putting the tea in a cool and dry place until the content of water is less than 5%; then putting the tea in a grinder, grinding the tea until the sizes of the tea powder are in the range of 30 meshes to 40 meshes, then putting the tea powder into a planetary ball mill, and controlling the ball material ratio (mass ratio) in the range of 6 to 8 :1, the rotary speed of rotation plate in the range of 250 to 350 r / min, and the grinding time in the range of 8 to 10 hours to obtain the tea auxiliary materials; preparing the tea rice: mixing the tea auxiliary materials, rice and water together according to the mass ratio of tea auxiliary materials to rice to water of 10 to 15 : 100 : 150 to 170, evenly mixing and then permitting the solution to stand still for 2 to 4 minutes, putting the mixed tea rice into an automatic electric cooker to boil, maintaining the temperature for 15 to 20 minutes after the tea rice is boiled thoroughly, evenly mixing the rice in the cooker, and eating the rice when the temperature of the rice cools to 45 to 50 DEG C. The tea rice is added with the flavor of rice, overcomes the shortage of single nutrition of the rice by adding functional components in the tea auxiliary materials, and has a healthy function on human bodies.

Description

Technical field [0001] The invention relates to the field of functional food production, in particular to a method for preparing nutritious and health-care tea and rice. Background technique [0002] The functional ingredients in tea are generally derived from secondary metabolites in tea, or natural products, mainly organic compounds, accounting for 15%-21% of the fresh weight of tea leaves, including 20%-30% protein and 1% amino acid. -4%, alkaloids 2%-5%, phenols 20%-35%, sugars 20%-25%, organic acids about 3%, fats about 8%, pigments about 1%, aromatics 0.005 %-0.030%, vitamin 0.6%-1.0%, and enzymes, etc. With people becoming more and more aware of the health functions of tea, the concept of drinking tea to "eating tea" has gradually gained recognition. In recent years, tea-based foods have begun to be widely favored in Southeast Asia and East Asia. [0003] The application of food ultra-fine pulverization technology is a new attempt in the food processing industry. It has ad...

AI Technical Summary

Problems solved by technology

However, the nutritional value of refined processed rice will be greatly reduced.