Method for improving quality of black rice tea

Abstract

The invention provides a method for improving the quality of black rice tea. According to the black rice tea, although nutrients in the surface of black rice are dissolved, dissolution is still not sufficient. After brewing, a large amount of anthocyanins on black rice tea particles is still not dissolved, the number of brewing times is 3-4, but it is difficult to make a breakthrough. Anthocyaninmolecules have a highly molecular conjugated system with acidic and basic genes. When anthocyanins are extracted, polar dilute acids are usually used as a solvent for extraction, and the acids can prevent degradation of non-acylated anthocyanins. Aiming at the above technical problems, the method for improving the quality of the black rice tea is provided. By combining fruits and the black rice tea, nutritional supplements can be obtained, the dissolution of the anthocyanins in the epidermis can be promoted, the content of total flavonoids in the black rice tea is improved, the number of brewing times of the black rice tea is increased, the taste, smell and color of the black rice tea are enhanced, and the purpose of improving the quality of the black rice tea is achieved.

Description

technical field [0001] The invention relates to a method for improving the quality of black rice tea, which belongs to the field of food processing. Background technique [0002] Black rice tea is a kind of substitute tea processed from black rice as the main raw material. Traditional Chinese medicine believes that black rice has significant medicinal value. According to ancient agricultural medical books, black rice "nourishes yin and kidney, strengthens the body and warms the stomach, improves eyesight and activates blood circulation." , "clearing the liver and moisturizing the intestines", "smoothing dampness and benefiting the essence, nourishing the lungs and slowing the tendons" and other effects; it can be used as medicine and food, especially for dizziness, anemia and white hair, soreness of the waist and knees, night blindness and tinnitus. Long-term consumption can prolong life. Because the skin of black rice is rich in anthocyanins and trace elements, it has been...

AI Technical Summary

Problems solved by technology

[0003] Although the black rice tea has dissolved the nutrients in the black rice skin, it is still not enough. There are still a lot of anthocyanins on the black rice tea particles after brewing, which leads to the number of brewing times of 3-4. times, it is difficult to make a breakthrough