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Method for producing germinated brown rice tea through low-temperature kilning

A technology of germinated brown rice and low temperature, which is applied in the field of food processing, can solve the problems of large damage and affect the nutritional value of products, and achieve the effect of low equipment requirements, maintaining nutritional value and good environmental protection

Inactive Publication Date: 2015-03-11
四川谷黄金集团有限公司 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production process, the germinated brown rice must be roasted at a high temperature above 120°C, which greatly damages the key nutritional components in germinated brown rice, such as "γ-aminobutyric acid" and various enzymes, and affects the The nutritional value of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] ①. Evenly lay 100Kg of germinated brown rice (GABA content 14.7mg / 100g) in a drying container with a bottom ventilation hole plate, and the laying thickness is 0.5 meters;

[0020] ②.At 60m per hour 3 Clean hot air is pressed from the bottom to make coke. The treatment method is: ventilation at 65°C for 90 minutes, then gradually raising the temperature to 75°C within 45 minutes, continuing to ventilate at this temperature for 90 minutes, then gradually raising the temperature to 85°C within 45 minutes, and continuing to ventilate at this temperature for 240 minutes;

[0021] ③. The germinated brown rice obtained in the above step is passed into clean air and then cooled to normal temperature within 90 minutes to obtain low-temperature burnt germinated brown rice tea. After testing, its GABA content reaches 13.9mg / 100g, which better maintains the key nutritional ingredient "γ-aminobutyric acid".

Embodiment 2

[0023] ①. Evenly lay 100Kg of germinated brown rice (GABA content 14.7mg / 100g) in a drying container with a bottom ventilation hole plate, and the laying thickness is 0.3 meters;

[0024] ②.At 70m per hour 3 The amount of ventilation is to press clean hot air from the bottom to make coke. The treatment method is: ventilation at 67°C for 70 minutes, then gradually increase the temperature to 77°C within 30 minutes, continue ventilation at this temperature for 70 minutes, and then gradually within 30 minutes. Raise the temperature to 90°C, and continue ventilation at this temperature for 180 minutes;

[0025] ③. Take out the burnt germinated brown rice obtained in the previous step and spread it on the mesh belt, and then cool it to normal temperature within 60 minutes with clean cold air at 10° C. 13.2mg / 100g).

Embodiment 3

[0027] ①. Evenly lay 100Kg of germinated brown rice (GABA content 14.7mg / 100g) in a drying container with a bottom ventilation hole plate, and the laying thickness is 0.8 meters;

[0028] ②.At 70m per hour 3 The amount of ventilation is to press clean hot air from the bottom to make coke. The treatment method is: ventilation at 67°C for 110 minutes, then gradually increase the temperature to 77°C within 60 minutes, continue ventilation at this temperature for 110 minutes, and then gradually within 60 minutes. Raise the temperature to 90°C, and continue ventilation at this temperature for 300 minutes;

[0029] ③. The germinated brown rice obtained in the previous step is taken out and spread on a mesh belt, and then cooled to normal temperature with clean normal temperature air within 120 minutes to obtain low-temperature burnt germinated brown rice tea (GABA content is 12.8mg / 100g ).

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Abstract

The invention discloses a method for producing germinated brown rice tea through low-temperature kilning and belongs to the technical field of food processing. The method comprises steps as follows: (1) evenly laying germinated brown rice in a drying container provided with a bottom air hole plate; (2) pressing clean hot air into the container to perform programmed temperature-rise kilning on the germinated brown rice; (3) cooling the kilned germinated brown rice with clean air to the normal temperature to obtain the germinated brown rice tea. The method has the advantages that the palatability of the germinated brown rice is improved, and the nutrition of the germinated brown rice is better kept; the tea can be directly made for drinking and can also be compounded with tartary-buckwheat tea, buckwheat tea, tea leaves and the like, and germinated brown rice compounded tea with the better flavor and the higher nutritive value is obtained; the method is simple in technology and high in operability.

Description

technical field [0001] The invention relates to a method for producing germinated brown rice tea by using germinated brown rice as a raw material through a low-temperature coking process. It belongs to the technical field of food processing. Background technique [0002] Germinated brown rice is the product of brown rice after proper germination. It is rich in easily absorbable nutrients such as γ-aminobutyric acid, various enzymes, and hydrolyzed small molecule polypeptides, and has high nutritional value. But because of its steaming and palatability is not as soft as white rice, people often reprocess germinated brown rice into other flavor foods and drinking products similar to "buckwheat tea" to increase its use form and eating method. Such as: Chinese Patent Application No. 201310406515.7 disclosed "processing method of germinated brown rice health tea", 200910046430.6 disclosed "a kind of germinated large embryo brown rice tea and its preparation method" and 201210464...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 李光灿涂杰杨壮志杨菁王杏娟张建军简朴冯骏刘磊
Owner 四川谷黄金集团有限公司
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