Black rice oil tea and preparation method thereof

A technology of black rice camellia oleifera and rice camellia oleifera, which is applied in the field of new black rice camellia oleifera products and its production technology, can solve the problems of inconvenient cooking and easy oxidation, and achieve good market prospects, small nutrient loss, and scientific ingredients

Inactive Publication Date: 2016-12-28
周亚刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Black rice raw materials are mostly eaten as black rice porridge, and cooking is inconvenient. Black rice anthocyanins are easily oxidized at high temperature, which has a great impact on the taste and flavor of black rice. Therefore, black rice processing needs to ensure that its nutrients are not lost. Sensory evaluation on an unreduced basis

Method used

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  • Black rice oil tea and preparation method thereof
  • Black rice oil tea and preparation method thereof
  • Black rice oil tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Taking the processing of salty black rice camellia oleifera as an example, 500g of black rice camellia oleifera contains the following raw materials in proportion by mass:

[0025]

[0026] Its preparation method comprises the following steps:

[0027] The above-mentioned nuts are mixed with melon seeds, peanuts, black sesame, white sesame, walnuts, and almonds in a ratio of 1:2:0.5:0.5:1:1, of which 12g melon seeds, 24g peanuts, 6g black sesame, 6g white sesame, walnut 12g, almond 12g, can also be adjusted according to taste.

[0028] The above seasoning spices are composed of 4.5 parts of Zanthoxylum bungeanum, 1.1 parts of star fennel, 1.1 parts of cumin, 1.1 parts of fennel and 1.2 parts of ginger powder, that is, 0.45g of Zanthoxylum bungeanum, 0.11g of fennel, 0.11g of fennel, 0.11g of fennel and 0.11g of ginger powder. Powder 0.12g.

[0029] Above-mentioned black rice Camellia oleifera is processed according to the following steps, specifically:

[0030] (1...

Embodiment 2

[0035] Taking the processing of salty black rice camellia oleifera as an example, 500g of black rice camellia oleifera contains the following raw materials in proportion by mass:

[0036]

[0037] The above-mentioned nuts are mixed with melon seeds, peanuts, black sesame, white sesame, walnuts, and almonds in a ratio of 1:2:0.5:0.5:1:1, of which 20g melon seeds, 40g peanuts, 10g black sesame, 10g white sesame, walnut 20g, almond 20g, can also be adjusted according to taste.

[0038] The above-mentioned seasoning spices are composed of 4 parts of Zanthoxylum bungeanum, 1 part of fennel, 1 part of cumin, 1 part of fennel and 1 part of ginger powder, that is, 0.5g of Zanthoxylum bungeanum, 0.125g of fennel, 0.125g of fennel, 0.125g of fennel and ginger powder. Powder 0.125g.

[0039] Above-mentioned black rice Camellia oleifera is processed according to the following steps, specifically:

[0040] (1) Put the wheat flour into the frying pan and stir-fry at a low temperature o...

Embodiment 3

[0045] Taking the processing of salty black rice camellia oleifera as an example, 500g of black rice camellia oleifera contains the following raw materials in proportion by mass:

[0046]

[0047] The above-mentioned nuts are composed of melon seeds, peanuts, black sesame and white sesame, wherein 30g of melon seeds, 32.25g of peanuts, 15g of black sesame and 15g of white sesame.

[0048]The above-mentioned seasoning spices are composed of 5 parts of Zanthoxylum bungeanum, 1.5 parts of fennel, 1.5 parts of cumin, 1 part of grass crocodile and 1 part of ginger powder, namely 0.375g of peppercorns, 0.1125g of fennel, 0.1125g of fennel, 0.075g of fennel and 0.075g of ginger powder. Powder 0.075g.

[0049] Above-mentioned black rice Camellia oleifera is processed according to the following steps, specifically:

[0050] (1) Take wheat flour and fry it in a wok at a low temperature of 120°C for 30 minutes, heat at 70°C to melt the butter, add it to the fried flour with spray, an...

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PUM

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Abstract

The invention discloses a black rice oil tea production technology. The oil tea selects black rice flour and fried flour, and comprises the following raw materials in parts by weight: 200-250 parts of black rice flour, 150-200 parts of fried flour, 1.5-3 parts of butter, 70-120 parts of kernel, and 5-10 parts of sugar or / and salt. The production technology comprises the steps of low temperature stir frying, spray addition, black rice milling, screw extrusion, drying, secondary milling, frying with oil, bitter removal, and fragmentation. The black rice oil tea has scientific ingredients, fully keeps black rice nutrient, and performs traditional and special flavor of the black rice and oil tea, the black rice oil tea has natural black rice purple, has the advantages of industrial continuous production, long shelf life, good dissolving performance, fragrant smell after dissolving, and convenient and easy eating, and is the nutritive and convenient food which is suitable for popular consumption.

Description

1. Technical field [0001] The method belongs to the technical field of food processing, and specifically relates to a novel black rice camellia oleifera product and a production process thereof. 2. Background technology [0002] Black rice is brown rice with the husk removed. Due to the deposition of pigment on the seed coat and husk, it forms purple to purple-black rice. Black rice has a long history of planting in my country. my country is the world's richest source of black rice. nation. According to Li Shizhen's "Compendium of Materia Medica", black rice has the effects of nourishing yin and tonifying kidney, strengthening spleen and liver, improving eyesight and promoting blood circulation, so it has the laudatory titles of "longevity rice", "blood enriching rice", "immortal rice" and "medicinal rice". Black rice is rich in vitamin B1, vitamin B2 and 17 kinds of amino acids necessary for the human body, as well as calcium, zinc and iron trace elements. times. [0003]...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/10
CPCA23V2002/00A23V2200/30
Inventor 周亚刚周佳周宝龙胡新中
Owner 周亚刚
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