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A processing method for improving the quality of brown rice tea

A processing method, brown rice tea technology, which is applied in the field of food processing, can solve the problems of high cracking rate and achieve the effect of increasing yield, low cracking rate and good application prospects

Active Publication Date: 2020-08-18
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, firstly, there are many substantive differences between the patented method and the present invention, and secondly, the method does not specify that it can solve the problem of high waist burst rate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A processing method for improving the quality of brown rice tea comprises the following steps:

[0036] (1) Soaking of brown rice: the brown rice after paddy ridges is removed and cleaned, and then soaked in clean drinking water for 9 hours. The temperature of the soaking water is 28°C.

[0037] (2) Brown rice germination: put the soaked brown rice in an LED blue light incubator, and irradiate it with LED blue light for 14 hours, and the intensity of the blue light is 25 μmol.m -2 .s -1 , the temperature inside the incubator was 30°C, and the relative humidity was 82-87%.

[0038] (3) Stage-variable temperature drying: The germinated brown rice is dried by stage hot air. In the first stage, the brown rice is dried at a temperature of 72°C to a moisture content of 25%, and in the second stage, the temperature is lowered to 50°C and dried to a moisture content of 13%. .

[0039] (4) Gradient heating roasting: After the germinated brown rice is dried, the gradient heati...

Embodiment 2

[0055] A processing method for improving the quality of brown rice tea comprises the following steps:

[0056] (1) Soaking of brown rice: the brown rice after paddy ridges is removed and cleaned, and soaked in clean drinking water for 9 hours, the temperature of the soaking water is 26°C.

[0057] (2) Brown rice germination: put the soaked brown rice in an LED blue light incubator, and irradiate it with LED blue light for 14 hours, and the intensity of the blue light is 22 μmol.m -2 .s -1 , the temperature inside the incubator was 27°C, and the relative humidity was 80-85%.

[0058] (3) Stage-variable temperature drying: The germinated brown rice is dried by stage hot air. In the first stage, the brown rice is dried at a temperature of 70°C to a moisture content of 22%, and in the second stage, the temperature is lowered to 49°C and dried to a moisture content of 13%. .

[0059] (4) Stir-frying with gradient heating: after the drying of the brown rice, adopt the roasting pr...

Embodiment 3

[0063] A processing method for improving the quality of brown rice tea comprises the following steps:

[0064] (1) Soaking of brown rice: the brown rice after paddy ridges is removed and cleaned, and then soaked in clean drinking water for 9 hours. The temperature of the soaking water is 30°C.

[0065] (2) Brown rice germination: put the soaked brown rice in an LED blue light incubator, and irradiate it with LED blue light for 14 hours, and the intensity of the blue light is 27 μmol.m -2 .s -1 , the temperature inside the incubator was 31 °C and the relative humidity was 85-90%.

[0066] (3) Sectional variable temperature drying: the germinated brown rice is dried by section hot air, the first stage brown rice is dried at a temperature of 70-75°C until the moisture content is 26%, and the second stage is cooled to 51°C and dried until the moisture content is 14%.

[0067] (4) Stir-frying with gradient heating: after the drying of the brown rice, adopt the roasting process o...

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PUM

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Abstract

The invention relates to the technical field of food processing, and concretely relates to a processing method for improving the quality of brown rice tea. The method includes the following steps: brown rice soaking, LED blue light assisted sprouting, s subsection temperature-changing drying, gradient heating and stir-frying, and packaging for obtaining the brown rice tea product. The method effectively reduces the loss of gamma-aminobutyric acid and reduces the fissure ratio and the overcooked rate of rice grains.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for improving the quality of brown rice tea. Background technique [0002] The research report of the U.S. Department of Agriculture shows that about 64% of the nutrients in rice are accumulated in the bran layer and germ, which account for 10% of the rice quality. The embryo and aleurone layer of brown rice are rich in vitamin E with high physiological activity. Linoleic acid, rice bran protein, rice germ protein, γ-aminobutyric acid, glutathione, γ-oryzanol, γ-ferulic acid, rice bran polysaccharide, dietary fiber, etc. These nutrients have high health care functions for the human body. For example, the key nutrient - γ-aminobutyric acid, as a neurotransmitter or the precursor of neurotransmitters, directly participates in neural activities, has the functions of lowering blood pressure, lowering cholesterol, enhancing memory, participating in the phy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 周拥军郜海燕陈杭君穆宏磊房祥军韩强吴伟杰
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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