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Preparation method capable of increasing fragrance of fermented black rice tea

A technology of black rice and aroma, applied in the field of food processing, can solve problems such as insufficient aroma characteristics, and achieve the effects of overcoming uncomfortable odor and loss of anthocyanin, shortening fermentation time, and having pleasant aroma.

Inactive Publication Date: 2019-01-29
周亚刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

A kind of black rice fermented tea developed by our company in the early stage is a black rice substitute tea made from black rice as raw material, which is washed, screened, steamed, cooled, fermented, roasted (dried), and packaged. It has a fragrance when brewing The characteristics are not obvious enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Cleaning: Wash 20 parts of white wine rice, 5 parts of jujube, and 5 parts of wolfberry to remove dust and impurities for later use;

[0022] (2) Soaking: at room temperature, soak the cleaned white wine rice with a mass ratio of rice water of 1:2 for 4 hours;

[0023] (3) Steamed rice: Put the soaked white wine rice, jujube and wolfberry into the steamer and steam for 40 minutes;

[0024] (4) Drying, mixing and koji fermentation: Airing the steamed rice wine at 30-35 degrees Celsius, and stir evenly according to the mass ratio of white wine rice to sweet koji 250:1;

[0025] (5) One-stage fermentation: the white wine rice mixed with koji is fermented at 29~31 degrees Celsius for 2 days;

[0026] (6) Sterilization and filtration: After sterilizing for 30 minutes in the steamer, filter with gauze, and the filtrate is ready for use;

[0027] (7) Two-stage fermentation: After cleaning 70 parts of black rice to remove dust and impurities, at room temperature, the washed black rice...

Embodiment 2

[0031] (1) Cleaning: Wash 25 parts of white wine rice, 5 parts of jujube, and 10 parts of wolfberry to clean and remove dust and impurities for later use;

[0032] (2) Soaking: at room temperature, soak the cleaned white wine rice with a mass ratio of rice water of 1:2 for 5 hours;

[0033] (3) Steamed rice: Put the soaked white wine rice, jujube and wolfberry into the steamer and steam for 50 minutes;

[0034] (4) Drying and mixing koji fermentation: Airing the steamed rice wine at 30-35 degrees Celsius, and stir evenly according to the mass ratio of white wine rice to sweet koji 250:1;

[0035] (5) One-stage fermentation: the white wine rice mixed with koji is fermented at 29~31 degrees Celsius for 3 days;

[0036] (6) Sterilization and filtration: After sterilizing for 35 minutes in the steamer, filter with gauze, and the filtrate is ready for use;

[0037] (7) Two-stage fermentation: After washing 60 parts of black rice to remove dust and impurities, at room temperature, the washed b...

Embodiment 3

[0041] (1) Cleaning: Wash 30 parts of white wine rice, 10 parts of jujube, and 5 parts of wolfberry to remove dust and impurities for later use;

[0042] (2) Soaking: at room temperature, soak the cleaned white wine rice with a mass ratio of rice water of 1:2 for 6 hours;

[0043] (3) Steamed rice: Put the soaked white wine rice, jujube and wolfberry into the steamer and steam for 60 minutes;

[0044] (4) Drying, mixing and koji fermentation: Airing the steamed rice wine at 30-35 degrees Celsius, and stir evenly according to the mass ratio of white wine rice to sweet koji 250:1;

[0045] (5) One-stage fermentation: the white wine and rice mixed with koji are fermented for 4 days at 29-31 degrees Celsius in the fermentation tank;

[0046] (6) Sterilization and filtration: After sterilizing for 35 minutes in the steamer, filter with gauze, and the filtrate is ready for use;

[0047] (7) Two-stage fermentation: After washing 55 parts of black rice to remove dust and impurities, at room temp...

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Abstract

The invention relates to a preparation method capable of increasing fragrance of fermented black rice tea. Through first-stage fermentation, mellow fragrance and nutrients due to baijiu distiller ricefermentation are supplied to second-stage fermentation; meanwhile, by shortening the second-stage fermentation time, unpleasant smell and loss of anthocyanidin due to fermentation of black rice are solved; in addition, by adding red dates and Chinese wolfberry, the fragrance of the black rice tea can be improved to a higher level. The fermented black rice tea has a pleasant fragrance, mellow taste and abundant nutrients. After high-temperature sterilization, the black rice tea is free of addition of any chemical preservatives and fresh-keeping agents, thus actually achieving pure-natural quality.

Description

Technical field [0001] The invention relates to a preparation method of fermented black rice tea, in particular to a preparation method for improving the aroma of fermented black rice tea, and belongs to the field of food processing. Background technique [0002] Alternative tea is a common name for a type of product that uses leaves, flowers, fruits (fruits), rhizomes, etc. of edible plants, and uses a drinking method similar to tea (drinking by brewing, boiling, etc.). The way of drinking tea is the same as that of tea. It is generally composed of one or more items in the two categories of "medicine and food homology" and "can be used in health care products" in the food classification prescribed by the Ministry of Health. Tea products made from stems, leaves or fruits. It is a substitute tea made by picking the buds and leaves of non-tea tree plants as raw materials and processing according to the tea processing technology. At present, the more popular plant substitute teas ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 周亚刚周佳张鑫
Owner 周亚刚
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