Compound multicolored infusion-resistant germinated bud tea and preparation method thereof

A compound and multi-colored technology, applied in the direction of tea substitutes, etc., can solve the problems of single color nutritional components of bud tea and therapeutic and health effects, it is difficult to meet the requirements of a healthy diet, and it is difficult to obtain raw materials, etc., to achieve comprehensive health effects and increase sweet-scented osmanthus Effects rich in aroma and nutritional value

Inactive Publication Date: 2014-01-01
HUNAN AGRI PRODS PROCESSING INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The color, taste, nutrition and health care function of the above bud tea are single, it is difficult to meet the requirements of modern people for a healthy diet, and it is difficult to obtain raw materials, so it is difficult to realize home production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The preparation method of the compound multicolored sprouting bud product resistant bubble tea of ​​the present embodiment comprises the following steps:

[0032] Preparation of germinated brown rice: Clean the brown rice, remove stones and impurities, remove rice grains, soak in water at 25°C for 10 hours to make the brown rice absorb water, twist and crush the rice grains without any grit, and then germinate at a temperature of 30°C and a germination humidity of Cultivate in an 85% constant temperature and humidity incubator for 15 hours, and the germ bulges out 0.6mm to get the semi-finished germinated brown rice, then wash it, dry it at 70°C for 10 hours, and then put it in a frying pan at 150°C for 20 minutes until the surface is yellowish brown. , has a mature aroma of fried rice, that is, sprouting brown rice.

[0033] Preparation of germinating tartary buckwheat: clean the tartary buckwheat, remove stones and impurities, soak in 25°C water for 8 hours, so that t...

Embodiment 2

[0039] The preparation method of the compound multicolored sprouting bud product resistant bubble tea of ​​the present embodiment comprises the following steps:

[0040] Preparation of germinated brown rice: Clean the brown rice, remove stones and impurities, remove rice grains, soak in water at 20°C for 12 hours to make the brown rice absorb water, twist and crush the rice grains without any grit, and then germinate at a temperature of 25°C and a germination humidity of 80°C. % of constant temperature and humidity incubator for 24 hours, the germ bulged 0.8mm to get the semi-finished germinated brown rice, then washed, dried at 65 ° C for 12 hours, and then placed in a frying pan at 130 ° C for 30 minutes until the surface was yellowish brown. There is a mature aroma of fried rice, that is, sprouting brown rice.

[0041] Preparation of germinating tartary buckwheat: clean the tartary buckwheat, remove stones and impurities, soak in 20°C water for 12 hours, so that the tartary...

Embodiment 3

[0047] The preparation method of the compound multicolored sprouting bud product resistant bubble tea of ​​the present embodiment comprises the following steps:

[0048] Preparation of germinated brown rice: clean the brown rice, remove stones and impurities, remove rice grains, soak in water at 20°C for 12 hours to make the brown rice absorb water, twist and crush the rice grains without any grit, and then germinate at 25°C and germination humidity of Cultivate in an 80% constant temperature and humidity incubator for 28 hours, and the germ bulges out by 1mm to get the semi-finished germinated brown rice, then wash it, dry it at 65°C for 12 hours, and then put it in a frying pan at 180°C for 15 minutes until the surface is yellowish brown. There is a mature aroma of fried rice, that is, sprouting brown rice.

[0049] Preparation of germinating tartary buckwheat: clean the tartary buckwheat, remove stones and impurities, soak in 20°C water for 12 hours, so that the tartary buc...

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PUM

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Abstract

The invention discloses a compound multicolored infusion-resistant germinated bud tea. The compound multicolored infusion-resistant germinated bud tea is prepared by mixing 25-30 parts by weight of germinated brown rice, 5-10 parts by weight of germinated Fagopyrum tataricum, 20-25 parts by weight of germinated soybean, 15-20 parts by weight of germinated mung bean, 5-10 parts by weight of germinated Semen Phaseoli and 2-5 parts by weight of dry Osmanthus fragrans. The invention also relates to a preparation method of the compound multicolored infusion-resistant germinated bud tea. The method is characterized in that the method comprises the following steps: respectively washing brown rice, Fagopyrum tataricum, soybean, mung bean and Semen Phaseoli, immersing, removing impurities, and germinating until bare germinal buds have a length of 0.5-1mm to prepare semi-finished products of the germinated brown rice, the germinated Fagopyrum tataricum, the germinated soybean, the germinated mung bean and the germinated Semen Phaseoli; and respectively cleaning semi-finished products, drying, stir-frying, cooling, uniformly mixing the semi-finished products according to above weight parts, carrying out microwave sterilization, and packaging. The compound multicolored infusion-resistant germinated bud tea has the advantages of abundant nutrition, good mouthfeel, infusion drinking convenience, suitableness for people of all ages, harmlessness to the stomach, simple production technology and low cost.

Description

technical field [0001] The invention belongs to the technical field of health food and its processing, and in particular relates to a health drink and a preparation method thereof. Background technique [0002] At present, the types of bud tea on the market can be roughly divided into four categories: the first is tea made from tea leaves, such as Longjing tea and Tieguanyin tea; tea, such as jasmine tea; the third is scented tea prepared from pure flowers, such as pearl orchid tea, tree orchid tea, osmanthus tea, etc. This kind of scented tea often has a variety of medical and health effects, making up for many shortcomings of traditional tea The fourth type is fried rice tea made by frying germinated grains, such as brown rice tea and tartary buckwheat tea. The above bud teas have single color, mouthfeel, nutritional ingredients and therapeutic and health care functions, so it is difficult to meet the requirements of modern people for a healthy diet, and it is difficult t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 张群李高阳刘伟吴跃辉刘咏红唐汉军于美娟李志坚黄绿红苏东林尚雪波肖轲谭欢吕慧英
Owner HUNAN AGRI PRODS PROCESSING INST
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