Mulberry and brown rice tea and making method thereof

A technology of black rice tea and mulberry leaves, which is applied in the field of food industry, can solve the problems that the active ingredients of mulberry leaves are not well preserved, the odor of mulberry leaves is green, the color of soup is turbid, etc., so as to promote diversified development, increase content, and taste fresh. incense effect

Inactive Publication Date: 2015-09-09
JIANGSU UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Mulberry leaves are currently mainly used as feed for silkworm breeding, but the development of mulberry leaf tea is still in a relatively preliminary research stage. The existing mulberry tea sold on the market,...

Method used

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  • Mulberry and brown rice tea and making method thereof

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Experimental program
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Effect test

Embodiment 1

[0029] Stress treatment of mulberry leaves: Soak fresh mulberry leaves in water for 1 hour, soak in 0.05mol / L glutamic acid solution for 5 hours, ultrasonic treatment with a frequency of 28KHZ and a power of 200W for 5 minutes, and microwave treatment at 400W for 15 minutes. The GABA content is 285.125mg / 100g. The mulberry leaves are cut into 4 cm squares, withered, twisted, placed in an oven, and dried at 50°C.

[0030] Treatment of brown rice: Disinfect with 0.05mol / L sodium hypochlorite solution for 25 minutes, rinse with pure water several times, and drain. Put the sterilized brown rice in a container lined with sterilized wet gauze, add appropriate amount of sterile water, cultivate and germinate in a constant temperature incubator at 30°C, and when more than 85% of the brown rice germinates, drain and bake the germinated brown rice until it contains The amount of water is less than or equal to 5%. After taking it out, cool and remove impurities, and set aside.

[0031]M...

Embodiment 2

[0033] Stress treatment of mulberry leaves: Soak mulberry leaves in water for 3 hours, soak in 0.1mol / L glutamic acid solution for 3 hours, ultrasonic treatment with frequency 28KHZ, power 500W for 15min, microwave treatment with 500W for 15min, GABA content is 279.25mg / 100g. The mulberry leaves are cut into 4 cm squares, withered, twisted, and dried in an oven at 50°C.

[0034] Treatment of brown rice: Disinfect with 0.2mol / L sodium hypochlorite solution for 25 minutes, rinse with pure water several times, and drain. Place the sterilized brown rice in a container lined with sterilized wet gauze, add appropriate amount of sterile water, and cultivate and germinate in a constant temperature incubator at 30°C. When more than 85% of the brown rice is germinated, the germinated brown rice is drained and roasted until the water content is less than or equal to 5%, and then cooled and removed after being taken out to make a finished product ingredient.

[0035] Mixing step: mix mul...

Embodiment 3

[0037] Stress treatment of mulberry leaves: Soak mulberry leaves in water for 2 hours, soak in 0.2mol / L glutamic acid solution for 3 hours, ultrasonic treatment with frequency 28KHZ, power 900W for 20min, microwave treatment with 300W for 15min, GABA content is 258.25mg / 100g. The mulberry leaves are cut into 4 cm squares, withered, twisted, and dried in an oven at 55°C.

[0038] Treatment of brown rice: Disinfect the surface of brown rice with 0.2mol / L sodium hypochlorite solution for 25 minutes; then rinse with pure water several times and drain. Place the sterilized brown rice in a container lined with sterilized wet gauze, add appropriate amount of sterile water, and cultivate and germinate in a constant temperature incubator at 35°C. When more than 85% of the brown rice is germinated, the germinated brown rice is drained and roasted until the water content is less than or equal to 5%, and then taken out, cooled and removed.

[0039] Mixing steps: mix the mulberry leaves w...

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Abstract

The invention relates to mulberry and brown rice tea and a making method thereof. The mulberry and brown rice tea is made by mixing mulberry leaves, subjected to stress treatment, and brown rice, subjected to germination treatment, according to the weight ratio: (30%-70%):(70%-30%). The making method includes: 1, subjecting the mulberry leaves to water soaking, soaking via 0.05mol/L to 0.25mol/L glutamic acid solution, ultrasonic treatment and 15 minutes of microwave treatment so as to increase the content of GABA (gamma amino acid butyric acid) in the mulberry leaves, and extracting the mulberry leaves before withering, rolling and drying; subjecting the brown rice to washing, sterilizing and germinating in the aseptic environment, and performing drying to increase the content of GABA in the mulberry leaves and in the brown rice; 3, mixing the mulberry leaves and the brown rice before packaging and sterilizing so as to obtain the mulberry and brown rice tea. The mulberry and brown rice tea is higher than the traditional teas in GABA; brewed, the mulberry and brown rice tea is bright and tasty and has no green odor and acrid odor in the mulberry leaves.

Description

technical field [0001] The invention relates to the field of food industry, in particular to a blood pressure-lowering brown rice tea which uses mulberry leaves with high GABA content instead of tea leaves and germinated brown rice with high GABA content instead of brown rice. Background technique [0002] Xuanmicha is a flavored green tea drink that is popular among office workers in Japan and South Korea. It is made by mixing roasted brown rice and green tea in a certain proportion. The preparation method thereof comprises the steps of steaming brown rice (brown rice) at high temperature, then drying and roasting, and then mixing with tea leaves or tea powder. Xuanmai tea has the effects of suppressing excitement, relieving mental stress, lowering blood pressure and fat, and promoting metabolism. It has the function of warming the stomach, and people with poor stomachs can drink it with confidence; because it reduces the caffeine content in green tea, drink it before going...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 江明珠马永昆张佳鑫黄可欣张正伟
Owner JIANGSU UNIV OF SCI & TECH
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