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Preparation method of gordon euryale seed tea

A production method and technology of Gorgon, applied in the field of grain tea production, can solve the problems of low dietary fiber content, unfavorable absorption and digestion, poor eating taste, etc., and achieve the effects of regulating the spleen and stomach, speeding up germination, and increasing oxygen content.

Inactive Publication Date: 2016-09-21
蒋方策
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the nutritional value of mung beans, barley, gorgon and black glutinous rice is high, their eating taste is poor, and the sugars, starches and proteins contained in them are in the state of macromolecules, which is not conducive to human absorption and digestion. Also lower, poor health function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: the preparation method of gorgon tea, its preparation method is as follows:

[0018] a. Material selection: select mung beans, barley, gorgon and black glutinous rice that are free from mildew and deterioration and insect bites as raw materials. The weight ratio of raw materials is 2 grams of mung beans, 9 grams of barley, 5 grams of gorgon and 9 grams of black glutinous rice;

[0019]b. Cleaning and soaking: firstly put mung beans, barley, gorgon and black glutinous rice in the above weight proportions into corresponding germination tanks respectively, then inject clean water into each germination tank respectively, and utilize the buoyancy of water to degrade or insect bite materials and impurities, and drain the cleaned sewage out of the germination tank, and then refill the germination tank with clean water until the water level does not exceed the surface of the material, and then separately treat mung beans, barley, gorgon and black glutinous rice Ca...

Embodiment 2

[0023] Embodiment 2: the preparation method of gorgon tea, its preparation method is as follows:

[0024] a. Material selection: select mung beans, barley, gorgon and black glutinous rice that are free from mildew and deterioration and insect bites as raw materials. The weight ratio of raw materials is 3 grams of mung beans, 10 grams of barley, 6 grams of gorgon and 10 grams of black glutinous rice;

[0025] b. Cleaning and soaking: firstly put mung beans, barley, gorgon and black glutinous rice in the above weight proportions into corresponding germination tanks respectively, then inject clean water into each germination tank respectively, and utilize the buoyancy of water to degrade or insect bite materials and impurities, and drain the cleaned sewage out of the germination tank, and then refill the germination tank with clean water until the water level does not exceed the surface of the material, and then separately treat mung beans, barley, gorgon and black glutinous rice ...

Embodiment 3

[0029] Embodiment 3: the preparation method of gorgon tea, its preparation method is as follows:

[0030] a. Material selection: select mung beans, barley, gorgon and black glutinous rice that are free from mildew and deterioration and insect bites as raw materials. The weight ratio of raw materials is 5 grams of mung beans, 11 grams of barley, 8 grams of gorgon and 11 grams of black glutinous rice;

[0031]b. Cleaning and soaking: firstly put mung beans, barley, gorgon and black glutinous rice in the above weight proportions into corresponding germination tanks respectively, then inject clean water into each germination tank respectively, and utilize the buoyancy of water to degrade or insect bite materials and impurities, and drain the cleaned sewage out of the germination tank, and then refill the germination tank with clean water until the water level does not exceed the surface of the material, and then separately treat mung beans, barley, gorgon and black glutinous rice ...

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PUM

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Abstract

The invention discloses a preparation method of gordon euryale seed tea. The preparation method comprises the following steps: a, selecting materials; b, cleaning and soaking: separately soaking mung beans, pearl barley and gordon euryale seeds for 5-7 hours, and soaking black glutinous rice for 3-5 hours by separately controlling soaking water temperatures of the mung beans, the pearl barley, the gordon euryale seeds and the black glutinous rice to 20-30 DEG C; c, sprouting: enabling the mung beans to sprout for 15-20 hours by controlling a water temperature in a mung bean sprouting tank to 20-30 DEG C, enabling the pearl barley to sprout for 18-24 hours by controlling a water temperature in a pearl barley sprouting tank to 25-30 DEG C, enabling the gordon euryale seeds to sprout for 15-20 hours by controlling a water temperature in a gordon euryale seed sprouting tank to 20-30 DEG C, and enabling the black glutinous rice to sprout for 26-34 hours by controlling a water temperature in a black glutinous rice sprouting tank to 25-35 DEG C; d, drying; e, steam-roasting and packaging. The preparation method has the advantages that small molecular substances are absorbed and metabolized favorably by a human body, so that the nutritional values of the mung beans, the pearl barley, the gordon euryale seeds and the black glutinous rice are greatly increased.

Description

technical field [0001] The present invention relates to the technical field of the preparation method of tea, more specifically relates to the technical field of the preparation method of grain tea. Background technique [0002] Tea is a traditional health drink in China. It has the functions of refreshing the mind, quenching thirst and promoting body fluids, relieving summer heat and detoxification, lowering blood pressure, lowering blood lipids, and preventing heart and brain diseases. Currently, the common teas on the market are generally made of tea leaves, and traditional tea leaves are used to The brewed tea is not very comprehensive in nutrition, poor in health care, and contains caffeine and other substances that are irritating to the cardiovascular and nervous systems. Although some teas use mung beans, buckwheat and other grains as raw materials, their nutrition The value and drinking taste are poor. Mung beans, barley, gorgon and black glutinous rice are several ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 蒋方策
Owner 蒋方策
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