Brewing-type ginger sugar oil tea and preparation method thereof

A camellia oleifera and brewing technology, applied in the field of brewed ginger candy oil tea and its preparation, can solve the problems of complex production process of camellia oleifera, unscientific processing of ingredients, large quality differences, etc., and achieve rich taste experience, clear tea soup without layers , the effect of orange color

Inactive Publication Date: 2019-01-11
三江县三月三乡耶茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a brewing type ginger candied camellia oleifera for the problems that the tea oleifera production process is complex, the taste is single, and it is not easy to popularize, while the existing tea oleifera production research has large quality differences and unscientific ingredients processing.

Method used

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  • Brewing-type ginger sugar oil tea and preparation method thereof
  • Brewing-type ginger sugar oil tea and preparation method thereof
  • Brewing-type ginger sugar oil tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of preparation method of brewing type ginger sugar camellia, comprises the following steps:

[0037] a1. Preparation of glutinous rice flower: according to the weight ratio, take 3.5 parts of glutinous rice, add 9 parts of water with a temperature of 21°C, keep the water temperature at 21°C and soak for 195 minutes, drain the water, and then steam in a steamer for 2 After 1 hour, the cooked glutinous rice is obtained; then the cooked glutinous rice is placed on a bamboo basket and spread out, and dried in the shade until the moisture content is 17%. , spread the cooked glutinous rice on the bamboo basket again, the spread thickness is 0.7cm, and then dry in the shade until the water content is less than 0.5%, to obtain the cloudy rice; then take 7.5 parts of tea seed oil, put it in a pot and heat it to 93°C, Add yin rice and fry at a temperature of 93°C for 6 seconds, then remove the fried yin rice, drain the oil and let cool to room temperature to get glutinous ...

Embodiment 2

[0050] A kind of preparation method of brewing type ginger sugar camellia, comprises the following steps:

[0051] a1. Preparation of glutinous rice flower: according to the weight ratio, take 5.5 parts of glutinous rice, add 11 parts of water at a temperature of 24°C, keep the water temperature at 24°C and soak for 245 minutes, drain the water, and then steam in a steamer for 3 After hours, the cooked glutinous rice is obtained; then the cooked glutinous rice is placed on a bamboo basket and spread out, and dried in the shade until the water content is 23%, at this time, part of the cooked glutinous rice is tightly agglomerated, and the part of the agglomerated cooked glutinous rice is rubbed into a single particle , spread the cooked glutinous rice on the bamboo basket again, the spread thickness is 1.3cm, and then dry in the shade until the moisture content is less than 4.5%, to obtain the cloudy rice; then take 9.5 parts of tea seed oil, put it in a pot and heat it to 107°C...

Embodiment 3

[0064] A kind of preparation method of brewing type ginger sugar camellia, comprises the following steps:

[0065] a1. Preparation of glutinous rice flower: according to the weight ratio, take 4 parts of glutinous rice, add 9.5 parts of water with a temperature of 22°C, keep the water temperature at 22°C and soak for 208 minutes, drain the water, and then steam in a steamer for 2.5 After hours, the cooked glutinous rice is obtained; then the cooked glutinous rice is placed on a bamboo basket and spread out, and dried in the shade until the water content is 18%. , spread the cooked glutinous rice on the bamboo basket again, the spread thickness is 0.8cm, and then dry in the shade until the moisture content is less than 1.5%, to obtain the cloudy rice; then take 8 parts of tea seed oil, put it in a pot and heat it to 96°C, Add Yinmi and fry at a temperature of 96°C for 8 seconds, then remove the fried Yinmi, drain the oil and let cool to room temperature to obtain glutinous rice...

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Abstract

The invention provides a brewing-type ginger sugar oil tea and a preparation method thereof, and particularly relates to the technical field of food processing. The oil tea brewed by the invention isorange in color, and is clear and no-layering in tea soup, overflowing in strong fragrance, sweet and mellow in taste and lasting in after sweetness. A unique preparation process enables the oil tea to retain a traditional flavor and to have a fresh taste feeling. A Chinese wolfberry powder prepared by an extraction and concentration method is added to a Yaji tea accompanied by a ginger sugar powder, and the spicy taste of raw ginger and the burnt fragrance and sweetness of stir-fried sugar are fused together so as to enhance the freshness and fragrance of the oil tea, to add a sweet and spicytaste to the oil tea and to enrich the taste experience of the oil tea finished product. Chopped green onions which are dried by an aroma strengthening machine are bright in color and strong in onionflavor. Puffed and fried glutinous rice and fried glutinous rice balls prepared by a low-temperature frying method are fluffy and large, crisp and delicious, non-sticky, and free from grease taste.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to brewed ginger candied camellia oleifera and a preparation method thereof. 【Background technique】 [0002] Camellia oleifera is a traditional snack with strong ethnic customs in Guangxi Zhuang Autonomous Region. Relying on the special natural and geographical environment of Guangxi, the custom of "cracking camellia oleifera" has become a cultural symbol in many counties and districts inhabited by ethnic minorities in Guangxi Province. The Miao family The people of the Yao, Zhuang and Dong nationalities drink camellia oleifera every morning, noon and evening, and treat guests with camellia oleifera to express their hospitality and friendliness. Camellia oleifera has the functions of quenching thirst and satisfying hunger, refreshing the mind, driving wind and dehumidification, preventing colds, and diarrhea. role. [0003] In recent years, Guangxi has vigorously promote...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/117A23L33/10
CPCA23L7/117A23L33/10
Inventor 张仕林吴义婷
Owner 三江县三月三乡耶茶业有限公司
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