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Brewing type oil tea and preparation method thereof

A Camellia oleifera and brewing technology, which is applied in the field of brewing Camellia oleifera and its preparation, can solve the problems of unscientific ingredient processing, complicated production process, and large quality difference, and achieve rich taste experience, fresh taste experience, and golden color effect

Inactive Publication Date: 2019-01-18
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 Camellia oleifera in view of the problems that the tea production process is complicated and not easy to popularize, and the quality difference in the existing Camellia oleifera production research is large, and the ingredients are processed unscientifically. Goji berry powder prepared by concentration method is added to Yaji tea to enrich the taste experience of Camellia oleifera finished product; chopped green onion is bright in color and rich in fragrance by drying with aroma extractor; glutinous rice flower and oily fruit fluffy grains are prepared by low-temperature frying method Large, crispy and delicious, non-sticky, non-greasy

Method used

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  • Brewing type oil tea and preparation method thereof
  • Brewing type oil tea and preparation method thereof
  • Brewing type oil tea and preparation method thereof

Examples

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Effect test

Embodiment 1

[0035] A preparation method of brewed camellia oleifera, comprising the following steps:

[0036] a1. Preparation of glutinous rice flower: according to the weight ratio, take 3 parts of glutinous rice, add 8 parts of water at a temperature of 26°C, keep the water temperature at 26°C and soak for 190 minutes, drain the water, and then steam in a steamer for 2 After 1 hour, the cooked glutinous rice was obtained; then the cooked glutinous rice was spread out on a bamboo basket, and dried in the shade at 20°C until the water content was 18%. After forming a single particle, spread the cooked glutinous rice on the bamboo basket again to a thickness of 0.8 cm, and dry it in the shade at 20°C until the water content is less than 5%, to obtain the cloudy rice; then take 7 parts of tea seed oil and put it in After heating the pot to 95°C, add Yinmi and fry at a temperature of 95°C for 8 seconds, then remove the fried Yinmi, drain the oil and let cool to room temperature to obtain glu...

Embodiment 2

[0050] A preparation method of brewed camellia oleifera, comprising the following steps:

[0051] a1. Preparation of glutinous rice flower: according to the weight ratio, take 5 parts of glutinous rice, add 10 parts of water at a temperature of 29°C, keep the water temperature at 29°C and soak for 240 minutes, drain the water, and then steam in a steamer for 3 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 at 26°C until the water content is 22%. After forming a single particle, spread the cooked glutinous rice on the bamboo basket again to a thickness of 1.2cm, and dry it in the shade at 26°C until the moisture content is 0.8%, to obtain cloudy rice; then take 9 parts of tea seed oil and put it in After heating the pot to 105°C, add Yinmi and fry at a temperature of 105°C for 12 seconds, then remove the fried Yinmi, drain the oil and let it cool to room temperature to obtai...

Embodiment 3

[0065] A preparation method of brewed camellia oleifera, comprising the following steps:

[0066]a1. Preparation of glutinous rice flower: according to the weight ratio, take 3.5 parts of glutinous rice, add 8.5 parts of water at a temperature of 26.5°C, keep the water temperature at 27°C and soak for 203 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 at 22°C until the water content is 19%. After forming a single particle, spread the cooked glutinous rice on the bamboo basket again to a thickness of 0.9cm, and dry it in the shade at 22°C until the water content is 1.8%, so as to obtain the cloudy rice; then take 7.5 parts of tea seed oil and put it in After heating the pot to 98°C, add Yinmi, keep the temperature at 98°C and fry for 9 seconds, then remove the fried Yinmi, drain the oil and let cool to room temperat...

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Abstract

The invention provides brewing type oil tea and a preparation method thereof and relates to the technical field of food processing. The brewed oil tea is prepared through the following steps: preparing fried sticky rice, preparing chopped green onions, preparing Yaji tea, preparing fried peanuts and sub-packaging. According to the brewing type oil tea, wolfberry fruit powder is prepared through aconcentration method and is added into the Yaji tea so that the taste sense experience of an oil tea finished product is enriched; the chopped green onions dried by an aroma improvement machine have abright color and a rich green onion aroma; and fried sticky rice and fried sticky rice balls, which are prepared by adopting a low-temperature oil drying method, are fluffy, crispy and palatable, arenot stuck on teeth and have no oil taste. The brewed oil tea has a golden yellow color and tea soup is clear and has no layering, a rich aroma, a sweet and mellow taste and a long sweet aftertaste.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to brewed 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 promoted the developme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/40A23F3/06
CPCA23F3/06A23F3/14A23F3/40
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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