Rice tea and preparation method thereof

Abstract

The invention provides rice tea which is different from traditional rice tea and has the relatively excellent flavor and nutritive value, and discloses a preparation method of the rice tea. The preparation method comprises the steps of soaking fresh unshelled foxtail millet into water; feeding eggplant stalks and evenly mixing to obtain a mixture, wherein the weight ratio of the eggplant stalks to the fresh unshelled foxtail millet is (1 to 1000)-(1 to 10000); soaking the mixture for 5-30 days in a way of keeping out of the sun, and maintaining the liquid level to higher than the solid matter by 3-6cm all the time; draining off the water of the mixture, removing the eggplant stalks and drying the foxtail millet in the air; removing chaff to obtain rice grains; frying the rice grains to obtain the rice tea. Furthermore, the invention also provides the rice tea prepared by adopting the preparation method. The rice tea provided by adopting the technical scheme is different from the prior art and has the advantages of having comprehensive and rich nutritional ingredients and unique and rich flavor, and being not easy in causing of the phenomenon of getting inflamed after being eaten or drunk.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a rice tea and a preparation method thereof. Background technique [0002] Tea made from rice is used as a refreshing drink in many places. The rice used to prepare rice tea mainly refers to indica rice, japonica rice and glutinous rice. Indica rice is made of indica non-glutinous rice, and the rice grains are generally oblong or slender. According to the harvest season of indica rice, it is divided into two types: early indica rice and late indica rice. Japonica rice is made from non-japonica glutinous rice, and the grains are generally oval. According to the harvest season of japonica rice, it is divided into two types: early japonica rice and late japonica rice. Glutinous rice is made of glutinous rice. It is milky white, opaque, or translucent and sticky. It is divided into two types: indica glutinous rice and japonica glutinous rice. Indica glutinous rice is made of indica ...

AI Technical Summary

Problems solved by technology

[0004] The current rice tea beverages are basically threshed rice directly fried and then soaked in water for drinking. The taste is relatively light and the flavor is insufficient.

In addition, its nutrient composition is relatively single, and it also has the defect of losing various nutrients through the preparation process; at the same time, the traditional rice tea beverage also has the problem of easy to get angry due to the process of frying and puffing preparation