Preparation method of black rice substitutional tea
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A production method and technology for substituting tea, applied in the field of food processing, can solve the problems of low dissolution rate and low dissolution rate, and achieve the effects of deep color, high health care value and strong fragrance
Inactive Publication Date: 2018-01-19
广西巴马绿都生态农业发展有限公司
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[0004] The present invention overcomes the technical problem of low dissolution rate of effective substances in the existing black rice tea, and provides the production of a black rice substitute tea that has good color, fragrance, and high dissolution rate and dissolution rate of active substances. method
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Embodiment 1
[0029] A method of making rice substitute tea is as follows: mix the early rice Donglan selenium-enriched rice harvested 10 days in advance with organic black tea at a mass ratio of 13:1, fry in a round-bottomed iron pan, and fry 6Kg of ink in each pot rice, and roasted at a roasting temperature of 45°C for 10 minutes. The growth days of the early rice Donglan selenium-enriched ink harvested 10 days in advance are 125 days.
Embodiment 2
[0031] A method for making rice substitute tea is as follows: mix the early rice Donglan selenium-enriched rice harvested 7 days in advance with organic black tea at a mass ratio of 5:1, fry in a round-bottomed iron pan, and fry 5Kg of ink in each pot. rice, and roasted at a roasting temperature of 45°C for 8 minutes. The growth days of the early rice Donglan selenium-enriched ink harvested 7 days in advance are 130 days.
Embodiment 3
[0033] A method of making rice substitute tea is as follows: mix the early rice Donglan selenium-enriched rice harvested 8 days in advance with organic black tea at a mass ratio of 9:1, fry in a round-bottomed iron pan, and fry 5Kg of ink in each pot. rice, and roasted at a roasting temperature of 40°C for 5 minutes. The growth days of the early rice Donglan selenium-enriched ink harvested 8 days in advance are 128 days.
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Abstract
The invention discloses a preparation method of black rice substitutional tea. The black rice substitutional tea is prepared by mixing and baking early season black rice harvested 7-10d in advance with black tea. The early harvested black rice has the characteristics of high cyanidin content and low surface hardness of black rice compared with black rice of a normal cycle, and the black rice substitutional tea prepared from the early harvested black rice as a raw material has the characteristics of deep color and thick fragrance; the black rice substitutional tea is infused with Bama small molecule water, so the solubility and dissolution rate of cyanidin and other components can be improved; by performing irradiation treatment with low dose 60Co-gamma rays before baking, the solubility and dissolution rate of the nutrient substances in the black rice substitutional tea can be improved; and by performing irradiation treatment with high dose 60Co-gamma rays after baking, the loss rate of cyanidin in the storage process of the black rice substitutional tea can be reduced.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing rice substitute tea. Background technique [0002] Li Shizhen's "Compendium of Materia Medica" and ancient pharmacopoeias have recorded in detail: "Momi has the functions of nourishing yin and tonifying kidney, invigorating spleen and warming liver, nourishing qi and blood, promoting body fluid and moistening stomach, strengthening muscles and bones, facilitating constipation and diarrhea, anti-aging and protecting skin." Therefore, the title of "medicinal rice" is arranged, and it is a treasure of the same origin of medicine and food in the hometown of longevity in the world. Momi is rich in 18 kinds of amino acids, flavonoids, anthocyanins, vitamins, polyphenols, crude protein, crude fat, thiamine, riboflavin, and trace elements such as selenium, zinc, iron, calcium, molybdenum, and strontium. The anthocyanins contained in the outer cortex of sel...
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