Manufacturing method of three-bean tea

A production method and technology of bean tea, applied in the direction of tea substitutes, etc., can solve the problems of low dietary fiber content, unfavorable absorption and digestion, poor health care function, etc., and achieve the prevention of arteriosclerosis, accelerated germination speed, and favorable oxygen content Effect

Inactive Publication Date: 2016-10-05
蒋方策
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[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 brown rice, buckwheat and other grains as raw materials, their nutritional Poor value and drinking taste
Black beans, red beans and mung beans are several kinds of beans that are common in the market at present. Black beans are rich in protein, various minerals and trace elements. Efficacy; red beans have the effects of clearing away wind and heat, drying dampness, relieving itching, and moisturizing skin; Poor, and the carbohydrates, starch and protein substances it contains are in the state of macromolecules, which is not conducive to the absorption and digestion of the human body, and its dietary fiber content is also low, and the health care function is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0018] a. Material selection: select black beans, red beans and mung beans that are free from mildew and deterioration and insect bites as raw materials. The weight ratio of raw materials is 25 grams of black beans, 9 grams of red beans and 13 grams of mung beans;

[0019] b. Cleaning and soaking: First, put the black beans, red beans and mung beans in the above weight ratio into the corresponding germination tanks respectively, and then inject clean water into each germination tank respectively, and use the buoyancy of water to eliminate deterioration or insect bites. Remove the materials and impurities, and discharge 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 soak the black beans, red beans and mung beans respectively. Put hot steam into the...

Embodiment 2

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

[0024] a. Material selection: select black beans, red beans and mung beans that are free from mildew and deterioration and insect bites as raw materials. The weight ratio of raw materials is 30 grams of black beans, 10 grams of red beans and 15 grams of mung beans;

[0025] b. Cleaning and soaking: First, put the black beans, red beans and mung beans in the above weight ratio into the corresponding germination tanks respectively, and then inject clean water into each germination tank respectively, and use the buoyancy of water to eliminate deterioration or insect bites. Remove the materials and impurities, and discharge 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 soak the black beans, red beans and mung beans respectively. Put hot steam into th...

Embodiment 3

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

[0030] a. Material selection: select black beans, red beans and mung beans that are free from mildew and deterioration and insect bites as raw materials. The weight ratio of raw materials is 35 grams of black beans, 11 grams of red beans and 18 grams of mung beans;

[0031] b. Cleaning and soaking: First, put the black beans, red beans and mung beans in the above weight ratio into the corresponding germination tanks respectively, and then inject clean water into each germination tank respectively, and use the buoyancy of water to eliminate deterioration or insect bites. Remove the materials and impurities, and discharge 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 soak the black beans, red beans and mung beans respectively. Put hot steam into th...

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Abstract

The invention discloses a manufacturing method of three-bean tea. The manufacturing method comprises the following steps: a) selecting materials; b) cleaning and soaking: respectively soaking for 5-7 hours by controlling the soaking water temperature at 23-28 DEG C; c) sprouting: controlling the water temperature in a black bean sprouting jar at 25-35 DEG C, sprouting for 20-25 hours, controlling the water temperature in a red bean sprouting jar at 25-35 DEG C, sprouting for 20-25 hours, controlling the water temperature in a mung bean sprouting jar at 22-30 DEG C and sprouting for 15-20 hours; d) drying: drying for 3-4 hours and respectively controlling the drying temperature at 90-100 DEG C; e) cooking and packaging. The manufacturing method for three-bean tea has the advantages that the black bean, red bean and mung bean after sprouting are made into a tea beverage and the rate of absorption and utilization of human body for nutrient substances in the sprouting black bean, red bean and mung bean is greatly increased in the manner of drinking tea beverage.

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 brown rice, buckwheat and other grains as raw materials, their nutritional The value and drinking taste are poor. Black beans, red beans and mung beans are several kinds of bea...

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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