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Highland barley malt tea and production method thereof

A production method and malt tea technology, which are applied in the directions of tea substitutes, seed and rhizome treatment, application, etc., can solve the problems such as the limitation of the nutritional and health care value of highland barley, and achieve the effects of brownish yellow soup color, rich aroma and simple production method.

Inactive Publication Date: 2018-05-11
CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tea drinks made from highland barley (barley) have already been produced. Most of them are made by frying, crushing and granulating highland barley raw materials or directly frying highland barley grains and soaking in water for drinking. The nutritional and health value of highland barley is limited.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Step1: Soak highland barley grains in water at 20°C to obtain sprouting highland barley.

[0021] The highland barley seeds were washed and removed impurities, placed in water at 20°C and soaked for 5 hours, and the water was poured out to expose the seeds to the air to facilitate their breathing. During the storage period, it needs to be washed 4 times with water to keep the moisture content of the highland barley grains at 50%;

[0022] Step2: Obtain germinated highland barley (the temperature of dark germination is 15℃)

[0023] The germinated highland barley seeds were placed in an artificial climate box for germination, and 24 hours was a germination cycle. The cycle conditions were: 14 hours of light, 2200LX of light, temperature of 25°C, humidity of 95%, germination in the dark for 10 hours, temperature of 15°C, humidity is 95%. The germination was terminated when the bud length was 2.5, and the germinated highland barley was collected, and the germination time...

Embodiment 2

[0033] Step1: Soak highland barley grains in warm water to obtain sprouting highland barley.

[0034] The highland barley seeds were washed and removed impurities, placed in 40 ℃ clean water for 5 hours, and the water was poured out to expose the seeds to the air to facilitate their breathing. During the storage period, it needs to be washed 3 times with water to keep the moisture content of the highland barley grains at 40%;

[0035] Step2: Obtain germinated highland barley (the temperature of dark germination is 20℃)

[0036] The germinated highland barley seeds were placed in an artificial climate box for germination, and 24 hours was a germination cycle. The cycle conditions were: 14 hours of light, 2200LX of light, temperature of 25°C, humidity of 95%, germination in the dark for 10 hours, temperature of 15°C, humidity is 95%. The germination was terminated when the bud length was 3.0 cm, and the sprouted highland barley was collected, which required a total germination...

Embodiment 3

[0046] Step1: Soak highland barley grains in warm water to obtain sprouting highland barley.

[0047] The highland barley seeds were washed and removed from impurities, placed in water at about 40°C and soaked for 5 hours, and the water was poured out to expose the seeds to the air to facilitate their breathing. During the storage period, it needs to be washed 3 times with water to keep the moisture content of the highland barley grains at 45%;

[0048] Step2: Obtain germinated highland barley (the temperature of dark germination is 15℃)

[0049] The germinated highland barley seeds were placed in an artificial climate box for germination, and 24 hours was a germination cycle. The cycle conditions were: 14 hours of light, 2200LX of light, temperature of 25°C, humidity of 95%, germination in the dark for 10 hours, temperature of 15°C, humidity is 95%. The germination was terminated when the buds were 2.5 cm long, and the sprouted highland barley was collected, which required ...

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PUM

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Abstract

The invention discloses a highland barley malt tea and a production method thereof. The method comprises the following steps: immersing highland barley seeds to obtain sprouted highland barley grains;placing the sprouted highland barley grains in an artificial climate box, germinating the sprouted highland barley grains, stopping the germination when the length of buds is 2.5-3.0 cm, collecting the germinated highland barley, and drying the collected germinated highland barley at 85 DEG C until the water content of the germinated highland barley is 3-4%, wherein the germination is performed for 24 h to complete one germination cycle; baking common dry germinated highland barley at 180 DEG C to obtain cooked malt with heavy malt fragrance; carrying out variable temperature baking on germinated highland barley produced from highland barley having a low gelatinization temperature: baking at 120 DEG C for 3 min, baking at 150 DEG C for 3 min, and baking at 180 DEG C for 2 min; and crushing the baked germinated highland barley, and packaging the crushed baked germinated highland barley. The production method is simple and efficient, and the produced highland barley malt tea has heavy fragrance.

Description

technical field [0001] The invention belongs to the technical field of beverage production, and relates to a highland barley malt tea and a production method. Background technique [0002] Highland barley is a cereal crop belonging to the Poaceae barley family. Because of the separation of the inner and outer glumes and the bare grains, it is also known as naked barley, Yuanmai, and rice barley. Mainly produced in China's Tibet, Qinghai, Sichuan, Yunnan and other places, it is the main food of the Tibetan people. Highland barley has been cultivated on the Qinghai-Tibet Plateau for about 3,500 years. It has extended from material culture to spiritual culture. On the Qinghai-Tibet Plateau, a highland barley culture with rich connotations and national characteristics has been formed. It has a wide range of medicinal and nutritional values, and has launched highland barley products such as highland barley dried noodles, highland barley steamed buns, and highland barley nutritio...

Claims

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Application Information

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IPC IPC(8): A23F3/34A01C1/00
CPCA01C1/00A23F3/34
Inventor 潘志芬翟会生李俏尼玛扎西张玉红唐亚伟邓光兵余懋群
Owner CHENGDU INST OF BIOLOGY CHINESE ACAD OF S
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