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Production method of black rice fructus lycii tea beverage

A production method and technology of tea beverages, which are applied in the field of beverage processing, can solve the problems of bitter taste and unsuitable drinking for the elderly, children and people with cold body, achieve strong rice flavor and health care, avoid the loss of nutrients such as vitamins, and prevent Colon Cancer Effects

Inactive Publication Date: 2017-01-04
NANDAN XINGNONG TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the nature and flavor of existing tartary buckwheat tea are bitter, cold, and have a certain bitter taste, which is not suitable for old people, children and people with cold body to drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The red rice tartary buckwheat tea beverage mainly adopts the following raw materials by weight:

[0017] 1 kg of tartary buckwheat tea, 4 kg of black rice, 4 kg of red rice, 1 kg of medlar, 80 kg of water;

[0018] Include the following steps:

[0019] A. Grind tartary buckwheat tea, red rice and medlar into 60-75 mesh particles, and stir evenly to form a mixed tea material;

[0020] B. Add water to the coffee pot, add the mixed tea material prepared in step A into the hopper of the coffee pot, and press the switch of the coffee pot to obtain.

Embodiment 2

[0022] The red rice tartary buckwheat tea beverage mainly adopts the following raw materials by weight:

[0023] 1.5 kg of buckwheat tea, 6 kg of black rice, 6 kg of red rice, 2 kg of medlar, 120 kg of water;

[0024] Include the following steps:

[0025] A. Grind tartary buckwheat tea, red rice and medlar into 60-75 mesh particles, and stir evenly to form a mixed tea material;

[0026] B. Add water to the coffee pot, add the mixed tea material prepared in step A into the hopper of the coffee pot, and press the switch of the coffee pot to obtain.

Embodiment 3

[0028] The red rice tartary buckwheat tea beverage mainly adopts the following raw materials by weight:

[0029] 1.2 kg of tartary buckwheat tea, 5.5 kg of black rice, 5.8 kg of red rice, 1.2 kg of medlar, 110 kg of water;

[0030] Include the following steps:

[0031] A. Grind tartary buckwheat tea, red rice and medlar into 60-75 mesh particles, and stir evenly to form a mixed tea material;

[0032] B. Add water to the coffee pot, add the mixed tea material prepared in step A into the hopper of the coffee pot, and press the switch of the coffee pot to obtain.

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PUM

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Abstract

The invention discloses a production method of black rice fructus lycii tea beverage, belonging to the technical field of beverage processing. The black rice fructus lycii tea beverage is prepared from the following raw materials in parts by weight: 1 to 1.5 parts of buckwheat tea, 4 to 6 parts of black rice, 4 to 6 parts of red rice, 1 to 2 parts of fructus lycii, and 80 to 120 parts of water. The production method comprises the following steps: A, grinding the buckwheat tea, the red rice and the fructus lycii into particles of 60 to 75 meshes, and uniformly stirring and mixing to obtain a mixed tea material; and B, adding water into a coffee kettle, adding the mixed tea material obtained in the step A into a hopper of the coffee kettle, and pressing a switch of the coffee kettle, thus obtainingthe black rice fructus lycii tea beverage. The prepared black rice fructus lycii tea beverage is suitable for people of all ages, rich in nutrients, thick in rice flavor, delicious, capable of quenching thirst and healthcare.

Description

technical field [0001] The invention relates to the technical field of beverage processing, in particular to a method for preparing black rice wolfberry tea beverage. Background technique [0002] Black rice has a strong rice fragrance. It is not only rich in protein, fat, carbohydrates, rich in calcium, phosphorus, iron, vitamin B1, B2, etc., but also contains inorganic salts such as manganese, zinc, and copper that are 1 higher than those in rice. ~3 times; it also contains special ingredients such as vitamin C, chlorophyll, anthocyanin, carotene and cardiac glycosides that rice lacks; it is recorded in "Compendium of Materia Medica" and "Shen Nong's Herbal Classic" that black rice nourishes yin, nourishes kidney, and strengthens spleen Appetizer, invigorating qi, promoting blood circulation and removing stasis. Usually people cook black rice into porridge or rice, but black rice will lose nutrients such as vitamin C, chlorophyll, anthocyanin, and carotene under long-term...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 郁爱群
Owner NANDAN XINGNONG TECH CO LTD