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Formula and making technology of soaked highland barley tea

A production process, highland barley tea technology, applied in tea substitutes, tea treatment before extraction, etc., can solve problems such as health impacts and unsafe consumption, and achieve the effects of mellow and natural smell, mellow taste, and healthy consumption

Pending Publication Date: 2016-02-03
KANGDING TIANLAN HIGHLAND BARLEY ECOLOGICAL TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Now there are similar highland barley teas on the market, because highland barley itself is colorless and tasteless, most people generally add corresponding additives to the products in order to make the brewed tea and preparations taste good and have enough fragrance to make them more in line with Consumers have requirements for color, aroma and taste, but long-term consumption of products with additives is unsafe to eat and has a certain impact on health

Method used

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  • Formula and making technology of soaked highland barley tea
  • Formula and making technology of soaked highland barley tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-9

[0049]

[0050] Specific operation method two:

[0051] A kind of manufacturing process of steeping highland barley tea among the present invention, comprises the following steps:

[0052] (1) Selection of raw materials: select highland barley, and conduct pesticide residue detection on highland barley;

[0053] Specific testing steps: A. Select the sample and crush it, take 5g into a bottle with a cover, add 10ml of pure water and shake it 50 times, and let it stand for more than 2 hours; B. Take a piece of quick test card, tear off the upper cover film, and use Dip the white tablet with the extract and place it for more than 10 hours for pre-reaction. If possible, place it in a constant temperature device at 37°C for 10 hours. The surface of the pre-reaction tablet must be kept moist; C. Fold the quick test card in half and pinch it by hand for 3 hours Or use a constant temperature device for 3 hours to make the red tablet and the white tablet superimpose and react, and ...

Embodiment 10-18

[0065]

[0066] It can be seen from the above that the granules fried in stages in Examples 10-18 are less likely to disperse during the brewing process than the granules in Examples 1-9.

[0067] Control group: Other contents are as in Example 12, the soaking process is canceled during the preparation process, compared with the product in Example 12, after soaking for 7-8 hours, the tea soup in Example 12 is less turbid, and the granules are still relatively complete. The taste is mellow and mild. In the control group 1, more flocs were prone to appear, and the particles were mostly dispersed into fine powder, and the taste was rough.

[0068] Taste test: 400 people tested

[0069] The test results are: 98% think the color is beautiful; 96% think it is very fragrant or relatively fragrant; 99% have a moderate color; the tea soup is clear, and the particles are not easy to disperse after soaking 7-8 times. Accounted for 95%, 3% like it, 2% better, overall excellent and go...

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Abstract

The invention belongs to the field of food processing, and particularly relates to a formula and making technology of a soaked highland barley tea. The formula and the making technology are characterized in that the formula comprises the following raw material components in parts by weight: 67-73 parts of highland barley and 22-27 parts of snow chrysanthemums, and the making technology comprises the following steps of selecting raw materials namely the highland barley, cleaning the selected highland barley, soaking the cleaned highland barley at low temperature, drying the surface of the soaked highland barley, crushing the highland barley with the dried surface and other raw materials, baking granules, stir-frying the baked granules and the like. According to the highland barley tea made by the formula and the making technology disclosed by the invention, a small number of highland snow chrysanthemums are added to the highland barley tea in a soaking manner, so that the soup color is golden and bright, the highland barley tea is mellow and natural in fragrance and mellow in mouth feel, and people can absorb beneficial ingredients namely beta-glucan in the highland barley during tasting tea cheerfully.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a formula and a production process of soaking highland barley tea. Background technique [0002] barley, English name Hullless barley is a cereal crop of the genus Hordeum in the Poaceae family. It is also called bare barley, barley, and rice barley because of the separation of the inner and outer glumes and the naked grain. Highland barley is divided into white highland barley, black highland barley, dark green highland barley and other types. Highland barley has a long history of cultivation on the Qinghai-Tibet Plateau, dating back 3,500 years. Highland barley is mainly distributed in Tibet, Qinghai, Ganzi Prefecture and Aba Prefecture in Sichuan, Diqing in Yunnan, Gannan in Gansu and other places in the Qinghai-Tibet alpine region with an altitude of 4200-4500 meters. Highland barley is the main raw material of Zanba, the first of the Four Treasures of Tibet. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A23F3/06
Inventor 王进
Owner KANGDING TIANLAN HIGHLAND BARLEY ECOLOGICAL TECH CO LTD
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