Brewing type sweet potato oil tea and preparation method thereof

A sweet potato, brewing technology, applied in the directions of tea spice, tea treatment before extraction, etc., can solve the problems of not being a daily staple food, unscientific processing of ingredients, large quality differences, etc., to achieve rich taste experience, clear tea soup without stratification, golden 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 of sweet potato camellia oleifera in view of the complex production process of camellia oleifera, which is not easy to popularize, and the existing research on the production of camellia oleifera has large quality differences, unscientific ingredient processing, and cannot be used as a daily staple food. Brewed Camellia oleifera is prepared by extracting and concentrating wolfberry powder, adding it to Yaji tea, and preparing sweet potato vermicelli that is strong and resistant to cooking, and cooking with camellia oleifera, so

Method used

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

Examples

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Comparison scheme
Effect test

Embodiment 1

[0036] A preparation method for brewing type sweet potato camellia, comprising the following steps:

[0037] a1. Preparation of glutinous rice flower: according to the weight ratio, take 3.4 parts of glutinous rice, add 8.2 parts of water with a temperature of 26°C, keep the water temperature at 26°C, soak for 185 minutes, drain the water, and then steam in a steamer After 1.5 hours, the cooked glutinous rice was obtained; then the cooked glutinous rice was spread out on a bamboo basket, and dried in the shade until the moisture content was 19%. At this time, part of the cooked glutinous rice was tightly agglomerated, and some of the agglomerated cooked glutinous rice was rubbed into granules , 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 5.2%, to obtain the shade rice; then take the tea seed oil, put it in a pot and heat it to 94°C, add the shade Rice, the frying time...

Embodiment 2

[0049] A preparation method for brewing type sweet potato camellia, comprising the following steps:

[0050] a1. Preparation of glutinous rice flower: according to the weight ratio, take 6.4 parts of glutinous rice, add 10.2 parts of water at a temperature of 28°C, keep the water temperature at 28°C, soak for 235 minutes, drain the water, and then steam in a steamer After 3.5 hours, the cooked glutinous rice was obtained; then the cooked glutinous rice was spread out on a bamboo basket and dried in the shade until the water content was 23%. At this time, part of the cooked glutinous rice was tightly agglomerated, and some of the agglomerated cooked glutinous rice was rubbed into granules , spread the cooked glutinous rice on the bamboo basket again, the spread thickness is 1.2cm, and then dry in the shade until the water content is less than 1.2%, to obtain the shade rice; then take the tea seed oil, put it in a pot and heat it to 108°C, add the shade rice, the frying time is ...

Embodiment 3

[0062] A preparation method for brewing type sweet potato camellia, comprising the following steps:

[0063] a1. Preparation of glutinous rice flower: according to the weight ratio, take 3.4 parts of glutinous rice, add 8.2 parts of water with a temperature of 26°C, keep the water temperature at 26°C, soak for 185 minutes, drain the water, and then steam in a steamer After 1.5 hours, the cooked glutinous rice was obtained; then the cooked glutinous rice was spread out on a bamboo basket, and dried in the shade until the moisture content was 19%. At this time, part of the cooked glutinous rice was tightly agglomerated, and some of the agglomerated cooked glutinous rice was rubbed into granules , 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 1.2%, to obtain the shade rice; then take the tea seed oil, put it in a pot and heat it to 94°C, add the shade Rice, the frying time...

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Abstract

The invention provides brewing type sweet potato oil tea and a preparation method thereof and relates to the technical field of food processing. The brewed oil tea has a golden yellow color and tea soup is clear and has no layering, a rich aroma, a mellow taste and a long sweet aftertaste. According to the brewing type oil tea, wolfberry fruit powder is prepared through a concentration method andis added into Yaji tea and chewy sweet potato starch noodles capable of being boiled for long time are prepared; the sweet potato starch noodles and the oil tea are cooked together so that the flavorof sweet potatoes is fused into the oil tea; meanwhile, the sweet potato starch noodles infiltrated with oil tea soup are chewy and has a scorch aroma of the tea leaves; the taste sense experience ofan oil tea finished product is enriched and the stomach filling effect also can be realized; chopped green onions dried by an aroma improvement machine have a bright 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, are not stuck on teeth and have no oil taste.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a brewed sweet potato 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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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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