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Nutritional rice bran-mixed Lei Cha and preparation method thereof

A technology for Mizhenlei tea and nutrition is applied in the field of nutritional Mizhenlei tea and its preparation.

Pending Publication Date: 2020-12-25
湖南米珍宝生物高科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the problems raised in the above-mentioned background technology, the object of the present invention is to provide a nutritious Leicha and its preparation method, aiming to solve the lack of nutrients in traditional Leicha grains in the prior art, poor storage performance, and high unit calories Features to meet the needs of more people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The raw materials with preset weight fractions are weighed, wherein the raw materials include: 30% of glutinous rice, 30% of peanut kernels, 24% of Mizhen nutrition powder, 10% of sesame seeds, 2% of tea leaves, 2% of ginger and 2% of edible salt.

[0022] Preparation of peanut meal: put the peanuts in an oven, bake them at 120° C. for 10 minutes, and then remove the red coat. After the red coat is removed, it is crushed and soaked in 90°C water for 1.5 hours, drained, and pressed at a low temperature of 60°C to control the oil yield of peanuts to 24%.

[0023] Secondary roasting: put the oil-controlled peanut meal in an oven, bake at 110°C for 15 minutes, control the water content of the peanuts at 4-8%, and pass through a 8-20 mesh screen after crushing.

[0024] Glutinous rice puffing: use the extrusion puffing machine to puff the glutinous rice, crush it through a 60-100 mesh screen after puffing;

[0025] Ginger salting: Remove the outer skin of the ginger, wash i...

Embodiment 2

[0029] The raw materials with preset weight fractions are weighed, wherein the raw materials include: 34% of glutinous rice, 32% of peanut kernels, 16% of Mizhen nutrition powder, 10% of sesame seeds, 3% of tea leaves, 3% of ginger, and 2% of edible salt.

[0030] Preparation of peanut meal: put the peanuts in an oven, bake them at 120° C. for 15 minutes, and then remove the red coat. After the red coat is removed, it is crushed and soaked in 90°C water for 1.5 hours, drained, and pressed at a low temperature of 60°C to control the oil yield of peanuts to 24%.

[0031] Secondary roasting: put the oil-controlled peanut meal in an oven, bake at 110°C for 15 minutes, control the water content of the peanuts at 4-8%, and pass through a 8-20 mesh screen after crushing.

[0032] Glutinous rice puffing: use the extrusion puffing machine to puff the glutinous rice, crush it through a 60-100 mesh screen after puffing;

[0033] Ginger salting: Remove the outer skin of the ginger, wash ...

Embodiment 3

[0037] Nutrition powder 24%, sesame 10%, tea 2%, ginger 2%, white sugar 10%.

[0038] Preparation of peanut meal: put the peanuts in an oven, bake them at 120° C. for 15 minutes, and then remove the red coat. After the red coat is removed, it is crushed and soaked in 90°C water for 1.5 hours, drained, and pressed at a low temperature of 60°C to control the oil yield of peanuts to 24%.

[0039] Secondary roasting: put the oil-controlled peanut meal in an oven, bake at 110°C for 15 minutes, control the water content of the peanuts at 4-8%, and pass through a 8-20 mesh screen after crushing.

[0040] Glutinous rice puffing: use the extrusion puffing machine to puff the glutinous rice, crush it through a 60-100 mesh screen after puffing;

[0041] Candied Ginger: Remove the outer skin of the ginger, wash it with water, slice it and stir it evenly with white sugar, and dry it for 30 minutes to remove the water.

[0042] Cooking: fry the sesame;

[0043] Mixing: Stir-fried sesame ...

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PUM

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Abstract

The invention provides nutritional rice bran-mixed Lei Cha (a Chinese name of a ground tea mainly popular in Hunan) and a preparation method thereof. The nutritional rice bran-mixed Lei Cha comprisesthe following raw materials in percentage by weight of 20-50% of glutinous rice, 20-40% of peanut kernels, 16-24% of rice bran nutritional powder, 5-20% of sesame, 1-15% of tea leaves, 1-15% of freshgingers and 1-15% of seasonings. The production method comprises the following steps of 1) washing and airing the Lei Cha raw materials for later use, and removing red skins of peanuts; 2) putting thepeanut meal subjected to oil control into an oven for secondary baking; (3) puffing the glutinous rice by using an extrusion puffing machine, crushing the puffed glutinous rice, and sieving the crushed glutinous rice by using a 60-100-mesh sieve; (4) removing peels of the fresh gingers, cleaning the fresh gingers with clean water, dicing the fresh gingers, and uniformly stirring the diced fresh gingers with seasonings; 5) stir-frying the sesame; and (6) mixing the fried sesames with the peanut meal, adding other raw materials, and mixing. According to the nutritional rice bran-mixed Lei Cha and the preparation method thereof provided by the invention, the rice bran nutritional powder is added to supplement natural cereal nutrients, the oil content of the raw materials is controlled to improve the storability of the product, and meanwhile, the rice bran nutritional powder is rich in natural antioxidant components, so that the shelf life of the Lei Cha can be further prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a nutritious Mizhen Leicha and a preparation method thereof. Background technique [0002] Lei Cha is also known as Sansheng Soup. In Taojiang County and Anhua County of Hunan Province, every household has the custom of drinking Lei Cha. They use wooden sticks to mix peanut kernels, sesame seeds, tea leaves, ginger, cold boiled water, and white tea into the bowl. Grind sugar (or table salt) into a very fine slurry, add boiled water or cold boiled water and stir evenly to form Leicha. Lei Cha is famous for its fragrant and sweet flavor, and it is widely circulated in many parts of Hunan. However, with the increasing abundance of people's living materials, traditional Lei Cha is gradually difficult to meet people's needs. In particular, the following four reasons have always restricted the development of Lei Cha. Poor, generally only has a shelf life of about 8 months; se...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 吴群史盛程丑夫夏延斌
Owner 湖南米珍宝生物高科技有限公司