Grain tea beverage and preparation method thereof

Abstract

The invention relates to a cereal tea beverage and a preparation method thereof, the preparation method comprises the following steps: baking: performing baking processing on cereal raw materials, the baking processing comprising at least one of a far infrared drying process, a microwave fixation process, a roasting process and a hot air drying process; extraction: extracting the baked cereal raw materials with hot water to obtain cereal tea soup; and post-treatment: sequentially blending, sterilizing, cooling and filling the cereal tea soup to obtain the cereal tea beverage. The preparation method is simple and easy to operate, and the obtained cereal tea beverage is high in solid content, high in extraction yield, rich in nutritional ingredients, stable in property, free of floating oil and long in shelf life.

Description

Technical Field

[0001] The present application relates to beverage preparation technology, and in particular to a cereal tea beverage and a preparation method thereof. Background Art

[0002] Cereal beverages refer to beverages made from cereals as the main raw material, which are processed and blended. Fruit and vegetable juices, plant extracts and other food ingredients can be added. Cereal beverages are deeply loved by the general public because they are rich in cereal nutrients and have unique tastes.

[0003] There are many types of cereal drinks on the market, such as fermented cereal drinks, tea-based cereal drinks, etc. Among them, tea-based cereal drinks have become one of the best-selling cereal drinks due to their refreshing taste, soft taste and good flavor.

[0004] Existing tea-type cereal beverages are mostly prepared by the following two methods: the first method: directly soak the cereals in hot water for extraction; the second method: dry and crush the cereals, and then perform enzymatic extraction. Among them, for the first direct water extraction process, the extraction rate is low, which not only reduces the sensory and nutritional components of the finished beverage, but also causes low production efficiency. For the second enzymatic extraction process, although its extraction rate is higher than that of the direct water extraction process, and has the advantages of mild conditions and energy saving; but there are many influencing factors, such as the type of strain, the amount of addition, the temperature and time of the enzymatic reaction, etc.; which makes the enzymatic extraction process more difficult to process. Once the appropriate enzymatic parameters are not developed, it will inevitably affect the quality of the extract, so the properties of the cereal beverage are unstable. Summary of the invention

[0005] In order to overcome the above-mentioned defects, the present application provides a method for preparing a cereal tea beverage, which is simple and easy to operate. The obtained cereal tea beverage has a high solid content, a high extraction yield, rich nutrients, stable properties, no floating oil, and a long shelf life.

[0006] The technical solution adopted by this application to solve its technical problems is:

[0007] A method for preparing a cereal tea beverage comprises the following steps:

[0008] Baking: Baking the grain raw materials, wherein the baking process includes at least one of a far-infrared drying process, a microwave drying process, a roasting process and a hot air drying process;

[0009] Extraction: Use hot water to extract the roasted grain raw materials to obtain grain tea soup;

[0010] Post-processing: The grain tea soup is sequentially blended, sterilized, cooled and filled to obtain a grain tea beverage.

[0011] Optionally, the cereal raw materials include at least one of corn raw materials, wheat raw materials, bean raw materials and coix seeds, and the cereal raw materials are softened or steamed before the baking process.

[0012] Optionally, when the cereal raw material is corn raw material, at least two processes selected from the group consisting of far-infrared drying process, microwave drying process and hot air drying process are used to bake the cereal raw material;

[0013] When the cereal raw material is wheat raw material, the cereal raw material is baked by a roasting process, and before the baking process, the cereal raw material is also steamed to make the water content of the cereal raw material reach 1wt%-30wt% and the expansion rate reach 1%-15%;

[0014] When the cereal raw material is at least one of a bean raw material and coix seed, the bean raw material and the coix seed are baked by a far-infrared drying process, and before baking the cereal raw material, the cereal raw material is also softened.

[0015] Optionally, the corn raw material includes at least one of corn silk and corn kernels, wherein the baking treatment of the corn silk includes: firstly performing hot air drying processing on the corn silk at a hot air temperature of 30° C. to 70° C. for 1 to 5 hours to control the moisture content in the corn silk to be 6wt% to 20wt%, and then performing far-infrared drying processing on the corn silk at a drying temperature of 50° C. to 150° C. for 2 to 10 minutes to obtain baked corn silk;

[0016] The baking process of the corn kernels includes: firstly subjecting the corn kernels to hot air drying processing at a hot air temperature of 45°C to 80°C for 3 to 10 hours to control the moisture content in the corn kernels at 6wt% to 20wt%; then subjecting the corn kernels to microwave killing processing at a front-end temperature of 200°C to 250°C and a rear-end temperature of 100°C to 150°C for 3 to 6 minutes; and then subjecting the corn kernels to repeated far-infrared drying processing, wherein the drying temperature of each far-infrared drying processing is 100°C to 220°C and the drying time is 4 to 10 minutes, to obtain baked corn kernels.

[0017] Optionally, the wheat raw material includes at least one of barley and malt, and the wheat raw material is first steamed and then roasted. The roasting of the wheat raw material includes: using a coffee bean roasting machine to repeatedly roast the wheat raw material, and the roasting temperature of each roasting is 220°C to 320°C, and the roasting time is 4 to 8 minutes, to obtain the roasted wheat raw material.

[0018] Optionally, the cereal raw materials include at least one of black beans and coix seeds, and the cereal raw materials are first soaked in RO water for 1 to 4 hours until softened, and then baked. The baking method of the cereal raw materials includes: repeatedly performing far-infrared drying processing on the cereal raw materials, and the drying temperature of each far-infrared drying processing is 100°C to 220°C, and the drying time is 4 to 10 minutes, to obtain baked cereal raw materials.

[0019] Optionally, in the extraction step, the baked cereal raw material is put into water at a weight ratio of 1: (20-100) and extracted for 8 to 20 minutes at a water temperature of 65°C to 100°C; then the cereal tea soup is obtained after cooling and filtering, wherein the pore size of the filter used for filtration is 0.5 to 5u.

[0020] Optionally, the cereal raw materials include corn silk, corn kernels, barley, malt, black beans and coix seeds, and the cereal raw materials after baking include the following components in weight portions: 0.9 to 4.5 weight portions of baked corn silk, 50 to 60 weight portions of baked corn kernels, and 28 to 40 weight portions of baked barley; 0.18 to 1 weight portion of baked malt, 3 to 5.4 weight portions of baked black beans, and 3 to 5.4 weight portions of baked coix seeds.

[0021] Optionally, in the preparation process, 0.01% to 0.05% of an antioxidant, 0.01% to 0.05% of an acidity regulator, 1% to 5% of dietary fiber, 0.005% to 0.03% of edible salt and the remainder of the cereal tea soup are mixed uniformly by weight percentage to obtain a cereal tea preparation liquid; the cereal tea preparation liquid is sequentially subjected to ultra-high temperature instantaneous sterilization, cooling and filling processing to obtain the cereal tea beverage, wherein the antioxidant includes at least one of vitamin E, vitamin C and sodium D-isoascorbate; and the acidity regulator includes sodium bicarbonate.

[0022] The present application also provides a cereal tea beverage, which is prepared according to the above-mentioned method for preparing the cereal tea beverage.

[0023] The beneficial effects of the present application are as follows: in the present application, the cereal raw materials are first baked, and then the baked cereal raw materials are extracted, thereby increasing the solid content and extraction yield in the cereal tea beverage, making the cereal tea beverage contain rich nutrients and having the characteristics of high transparency and clear color of the tea soup; the cereal tea soup is formulated with auxiliary materials to make the cereal tea beverage have a soft and refreshing taste, a naturally high cereal aroma, good stability, not easy to be turbid, and free of floating oil, thereby improving the overall quality of the cereal tea beverage and meeting market demand, and the preparation method is simple, reasonable, easy to operate, and has low processing cost. DETAILED DESCRIPTION

[0024] The following will be combined with the embodiments of the present application to clearly and completely describe the technical solutions in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.

[0025] A method for preparing a cereal tea beverage comprises the following steps:

[0026] Baking: Baking the grain raw materials, which includes at least one of a far-infrared drying process, a microwave drying process, a roasting process and a hot air drying process; selecting a suitable baking method according to different grain raw materials, first baking the grain raw materials, which is conducive to extracting the effective substances in the grain raw materials during subsequent extraction;

[0027] Extraction: Use hot water to extract the roasted grain raw materials to obtain grain tea soup; use hot water to extract the effective substances in the grain raw materials;

[0028] Post-processing: After the grain tea soup is sequentially prepared, sterilized, cooled and filled, a grain tea beverage is obtained. The grain tea soup is prepared with auxiliary materials such as acidity regulator, dietary fiber, edible salt, and then sterilized, cooled and filled to obtain a grain tea beverage. In this application, the grain raw materials are first baked, and then the baked grain raw materials are extracted, thereby increasing the solid content and extraction rate in the grain tea beverage, so that the grain tea beverage contains rich nutrients and has the characteristics of high transparency and clear color of the tea soup; the grain tea soup is prepared with auxiliary materials, so that the grain tea beverage has a soft and refreshing taste, a naturally high grain aroma, good stability, not easy to be turbid, and no floating oil, thereby improving the overall quality of the grain tea beverage, meeting market demand, and the preparation method is simple, reasonable, easy to operate, and low processing cost.

[0029] The cereal raw materials include at least one of corn raw materials, wheat raw materials, bean raw materials and coix seeds, and the cereal raw materials are softened or steamed before the baking process. The cereal tea soup has a unique flavor by using a variety of cereals. The wheat raw materials need to be steamed before baking, and the bean raw materials and coix seeds need to be softened before baking. This is conducive to the extraction of effective ingredients in the wheat raw materials, bean raw materials and coix seeds in the subsequent process.

[0030] When the cereal raw material is corn raw material, at least two processes selected from the group consisting of far-infrared drying process, microwave drying process and hot air drying process are used to bake the cereal raw material;

[0031] When the cereal raw material is wheat raw material, the cereal raw material is baked by a roasting process, and before the baking process, the cereal raw material is also steamed to make the water content of the cereal raw material reach 1wt%-30wt% and the expansion rate reach 1%-15%;

[0032] When the cereal raw material is at least one of a bean raw material and coix seed, the bean raw material and the coix seed are baked by a far-infrared drying process, and before baking the cereal raw material, the cereal raw material is also softened.

[0033] The corn raw material comprises at least one of corn silk and corn kernels, wherein the baking treatment of the corn silk comprises: firstly performing hot air drying processing on the corn silk at a hot air temperature of 30° C. to 70° C. for 1 to 5 hours to control the moisture content in the corn silk to be 6wt% to 20wt%, and then performing far-infrared drying processing on the corn silk at a drying temperature of 50° C. to 150° C. for 2 to 10 minutes to obtain baked corn silk; adopting a process combining hot air drying, i.e., instant drying and far-infrared drying to bake the corn silk, i.e., firstly utilizing hot air drying with high thermal efficiency to greatly reduce the critical moisture content of the corn silk, and then utilizing far-infrared drying with strong penetrating power to rapidly dry the corn silk without forming a dense layer on the surface of the corn silk, i.e., the surface of the corn silk is microporous; thus, when hot water extraction is performed subsequently, material components in the structure of the corn silk, such as aroma components, a variety of beneficial polysaccharide components, amino acids, etc., can be extracted in large quantities;

[0034] The baking process of the corn kernels includes: firstly subjecting the corn kernels to hot air drying processing at a hot air temperature of 45°C to 80°C for 3 to 10 hours to control the moisture content in the corn kernels at 6wt% to 20wt%; then subjecting the corn kernels to microwave killing processing at a front-end temperature of 200°C to 250°C and a rear-end temperature of 100°C to 150°C for 3 to 6 minutes; and then subjecting the corn kernels to repeated far-infrared drying processing, wherein the drying temperature of each far-infrared drying processing is 100°C to 220°C and the drying time is 4 to 10 minutes, to obtain baked corn kernels. The corn kernels are baked by a process combining hot air drying, microwave sterilization and far-infrared drying, that is, hot air drying is first used to greatly reduce the critical moisture content of the corn kernels, and then microwave sterilization is used to denature the structure of the high molecular weight substances in the corn kernels to become a microporous substance with a reticular structure. Then, far-infrared drying is used to quickly dry the corn kernels while further enhancing the microporous degree of the corn kernel structure. In this way, during the subsequent hot water extraction, the material components in the corn kernel structure, such as aroma components, various beneficial polysaccharide components, amino acids, dietary fiber, vitamins, trace elements, etc., can be extracted as much as possible.

[0035] The wheat raw material includes at least one of barley and malt. The wheat raw material is first steamed and then roasted. The roasting of the wheat raw material includes: using a coffee bean roasting machine to repeatedly roast the wheat raw material, and the roasting temperature of each roasting is 220℃~320℃, and the roasting time is 4~8min, so as to obtain the roasted wheat raw material. The process of roasting barley and malt by combining the steaming process with the roasting of the coffee bean roasting machine can make the barley and malt release more aroma and taste, and also make the barley and malt have a high structural expansion rate and high roasting uniformity, so that when hot water extraction is performed later, the material components in the barley and malt structure can be extracted as much as possible.

[0036] The cereal raw material includes at least one of black beans and coix seeds. The cereal raw material is first soaked in RO water for 1 to 4 hours until softened, and then the cereal raw material is baked. The baking method of the cereal raw material includes: repeatedly performing far-infrared drying on the cereal raw material, and the drying temperature of each far-infrared drying process is 100°C to 220°C, and the drying time is 4 to 10 minutes, so as to obtain the baked cereal raw material. The black beans and coix seeds are baked by a process combining soaking softening with repeated far-infrared drying. The baking process can make the surface structure of the black beans and coix seeds microporous, so that when hot water extraction is performed later, the material components in the structure of the black beans and coix seeds can be extracted as much as possible; and soaking softening can also reduce the components such as flavonoids in the black beans and coix seeds, and reduce the bitter taste.

[0037] In the extraction step, the baked grain raw material is put into water at a weight ratio of 1: (20-100) and extracted for 8-20 minutes at a water temperature of 65°C to 100°C; then the grain tea soup is obtained after cooling and filtering, wherein the pore size of the filter used for filtering is 0.5 to 5u. The grain tea soup is filtered to make the grain tea beverage stable, not easy to be turbid, and free of floating oil.

[0038] The cereal raw materials include corn silk, corn kernels, barley, malt, black beans and coix seeds. After baking, the cereal raw materials include the following components in parts by weight: 0.9-4.5 parts by weight of baked corn silk, 50-60 parts by weight of baked corn kernels, 28-40 parts by weight of baked barley; 0.18-1 parts by weight of baked malt, 3-5.4 parts by weight of baked black beans and 3-5.4 parts by weight of baked coix seeds. In a specific embodiment, the total amount of the cereal raw materials is 100 parts by weight. The ratio of the cereal raw materials is optimized so that the color of the beverage product is yellow-brown, clear and transparent, and the overall taste and flavor are soft, balanced and refreshing.

[0039] In the preparation process, 0.01% to 0.05% of antioxidant, 0.01% to 0.05% of acidity regulator, 1% to 5% of dietary fiber, 0.005% to 0.03% of edible salt and the rest of the cereal tea soup are mixed evenly by weight percentage to obtain a cereal tea preparation liquid; the cereal tea preparation liquid is sequentially subjected to ultra-high temperature instantaneous sterilization, cooling and filling processing to obtain the cereal tea beverage, wherein the antioxidant includes at least one of vitamin E, vitamin C and sodium D-isoascorbate; the acidity regulator includes sodium bicarbonate. The taste of the cereal tea beverage is adjusted by using an appropriate amount of acidity regulator and edible salt, the shelf life and stability of the cereal tea beverage are extended by using an antioxidant, and the nutritional components of the cereal tea beverage are further adjusted by adding an appropriate amount of dietary fiber to the cereal tea beverage, so that the cereal tea beverage is healthier.

[0040] A cereal tea beverage is prepared according to the above-mentioned method for preparing a cereal tea beverage. The cereal tea beverage prepared by the preparation method has the characteristics of high tea soup transparency, clear color, soft and refreshing taste, natural and high cereal aroma, good stability, not easy to be turbid, no floating oil, stable appearance and flavor under room temperature storage conditions, and a long storage period.

[0041] 1. Preparation methods of embodiments and comparative examples

[0042] Embodiment 1:

[0043] S1: preparing cereal raw materials, the cereal raw materials include corn silk, corn kernels, barley, malt, coix seeds and black beans, wherein corn silk and corn kernels are selected from Inner Mongolia 903 fruit corn, barley and malt are selected from Qinghai six-row barley, coix seeds are selected from Guangxi Xingren coix seeds, and black beans are selected from Northeast Qingren black beans;

[0044] S2: Processing corn silk: firstly, subjecting the corn silk to hot air drying at a hot air temperature of 45° C. for 4 hours, so that the moisture content of the corn silk is controlled at 10 wt %; then, subjecting the corn silk to far infrared drying at a drying temperature of 100° C. for 6 minutes; and obtaining baked corn silk;

[0045] Processing corn kernels: firstly subjecting the corn kernels to hot air drying at a hot air temperature of 60° C. for 6 hours, so that the moisture content in the corn kernels is controlled at 12wt%; then subjecting the corn kernels to microwave drying at a front end temperature of 200° C. and a rear end temperature of 100° C. for 5 minutes; then subjecting the corn kernels to repeated far-infrared drying for multiple times, such as 3 times, each time at a far-infrared drying temperature of 200° C. for 5 minutes; and obtaining baked corn kernels;

[0046] The barley and malt are processed in the same way: first, the barley or malt is subjected to a steaming process; then, the barley or malt is roasted repeatedly for multiple times, such as 3 times, using a coffee bean roasting machine, and each roasting process is performed at a roasting temperature of 250° C. and a roasting time of 6 minutes to obtain roasted barley or roasted malt;

[0047] The coix seeds and black beans are processed in the same way: first, the black beans or coix seeds are soaked in RO water for 3 hours until softened; then, the softened black beans or coix seeds are subjected to far-infrared drying repeatedly for multiple times, such as 3 times, and the drying temperature of each far-infrared drying process is 150° C. and the drying time is 7 minutes; and roasted coix seeds or roasted black beans are obtained;

[0048] S3: using hot water to extract the roasted cereal raw materials to obtain cereal tea soup; the formula of the cereal raw materials is: 1g of roasted corn silk, 50g of roasted corn kernels, 38g of roasted barley, 0.2g of roasted malt, 5.4g of roasted coix seeds and 5.4g of roasted black beans; specifically: 1g of roasted corn silk, 50g of roasted corn kernels, 38g of roasted barley, 0.2g of roasted malt, 5.4g of roasted coix seeds and 5.4g of roasted black beans are put into 4000g of water, and extracted for 15min at a water temperature of 80℃; then after cooling and filtering, the cereal tea soup is obtained, wherein the pore size of the filter used for filtering is 0.5-5u;

[0049] S4: The obtained cereal tea soup is sequentially blended, sterilized, cooled and filled to obtain the cereal tea beverage; specifically, 0.02 g of an antioxidant, 0.05 g of an acidity regulator, 2 g of dietary fiber, 0.03 g of edible salt and 97.9 g of the cereal tea soup are uniformly mixed to obtain a cereal tea blended liquid; then the obtained cereal tea blended liquid is sequentially subjected to ultra-high temperature instantaneous sterilization, cooling and filling to obtain the cereal tea beverage;

[0050] Among them, the specific working parameters of ultra-high temperature instantaneous sterilization are: sterilization temperature is 130℃~145℃, and sterilization time is 15~60s.

[0051] The antioxidant is composed of vitamin C and sodium D-isoascorbate in a mass ratio of 1:3, and the acidity regulator is sodium bicarbonate.

[0052] Embodiment 2:

[0053] The difference between Example 2 and Example 1 is that the formula of the cereal raw materials is different. The formula of the cereal raw materials in Example 2 is: 2 g of roasted corn silk, 53 g of roasted corn kernels, 36 g of roasted barley, 0.4 g of roasted malt, 4.6 g of roasted coix seeds and 4 g of roasted black beans.

[0054] Embodiment 3:

[0055] S1: preparing cereal raw materials, the cereal raw materials include corn silk, corn kernels, barley, malt, coix seeds and black beans, wherein corn silk and corn kernels are selected from Inner Mongolia 903 fruit corn, barley and malt are selected from Qinghai six-row barley, coix seeds are selected from Guangxi Xingren coix seeds, and black beans are selected from Northeast Qingren black beans;

[0056] S2: Processing corn silk: firstly, subjecting the corn silk to hot air drying at a hot air temperature of 65° C. for 2 hours, so that the moisture content of the corn silk is controlled at 10wt%; then subjecting the corn silk to far infrared drying at a drying temperature of 150° C. for 3 minutes; and obtaining baked corn silk;

[0057] Processing corn kernels: firstly subjecting the corn kernels to hot air drying at a hot air temperature of 70° C. for 4 hours to control the moisture content in the corn kernels at 13wt%; then subjecting the corn kernels to microwave drying at a front end temperature of 250° C. and a rear end temperature of 150° C. for 3 minutes; then subjecting the corn kernels to repeated far-infrared drying for multiple times, such as 3 times, with each far-infrared drying at a drying temperature of 150° C. and a drying time of 8 minutes; thereby obtaining baked corn kernels;

[0058] The barley and malt are processed in the same way: first, the barley or malt is subjected to a steaming process; then, the barley or malt is roasted repeatedly for multiple times, such as 3 times, using a coffee bean roasting machine, and each roasting temperature is 300° C., and the roasting time is 4 minutes, to obtain roasted barley or roasted malt;

[0059] The coix seeds and black beans are processed in the same way: first, the black beans or coix seeds are soaked in RO water for 3 hours until softened; then, the softened black beans or coix seeds are subjected to far-infrared drying for multiple times, such as 3 times, and the drying temperature of each far-infrared drying process is 200° C. and the drying time is 4 minutes; and roasted coix seeds or roasted black beans are obtained;

[0060] S3: using hot water to extract the roasted cereal raw materials to obtain cereal tea soup; the formula of the cereal raw materials is: 3g of roasted corn silk, 60g of roasted corn kernels, 29.2g of roasted barley, 0.8g of roasted malt, 4g of roasted coix seeds and 3g of roasted black beans; specifically: 3g of roasted corn silk, 60g of roasted corn kernels, 29.2g of roasted barley, 0.8g of roasted malt, 4g of roasted coix seeds and 3g of roasted black beans are put into 6000g of water, and extracted for 10min at a water temperature of 100℃; then after cooling and filtering, the cereal tea soup is obtained, wherein the pore size of the filter used for filtering is 0.5-5u;

[0061] S4: The obtained cereal tea soup is sequentially prepared, sterilized, cooled and filled to obtain the cereal tea beverage; specifically, 0.04 g of an antioxidant, 0.03 g of an acidity regulator, 2 g of dietary fiber, 0.03 g of edible salt and 95.9 g of the cereal tea soup are uniformly mixed to obtain a cereal tea preparation liquid; then the obtained cereal tea preparation liquid is sequentially prepared by ultra-high temperature instantaneous sterilization, cooling and filling to obtain the cereal tea beverage;

[0062] Among them, the specific working parameters of ultra-high temperature instantaneous sterilization are: sterilization temperature is 130℃~145℃, and sterilization time is 15~60s.

[0063] The antioxidant is composed of vitamin E, vitamin C and sodium D-isoascorbate in a mass ratio of 1:1:2, and the acidity regulator is sodium bicarbonate.

[0064] Embodiment 4:

[0065] The difference between Example 4 and Example 3 is that the formula of the cereal raw materials is different. The formula of the cereal raw materials in Example 4 is: 4 g of roasted corn silk, 55 g of roasted corn kernels, 32.4 g of roasted barley, 0.6 g of roasted malt, 3.5 g of roasted coix seeds and 4.5 g of roasted black beans.

[0066] Embodiment 5:

[0067] The difference between Example 5 and Example 3 is that the formula of the cereal raw materials is different. The formula of the cereal raw materials in Example 5 is: 60 g of roasted corn kernels, 35.5 g of roasted barley, 1.0 g of roasted malt, and 3.5 g of roasted coix seeds.

[0068] Comparative Example 1:

[0069] The difference between this comparative example 1 and example 4 is that the cereal raw materials have not been subjected to the baking process, but the formula of the cereal raw materials is the same. The formula of the cereal raw materials in this comparative example 1 is: 4g corn silk, 55g corn kernels, 32.4g barley, 0.6g malt, 3.5g coix seeds and 4.5g black beans.

[0070] 2. Product sensory evaluation and physical and chemical testing

[0071] 2.1 Product sensory evaluation

[0072] The cereal tea beverages prepared in Examples 1 to 5 of the present application and Comparative Example 1 were subjected to sensory evaluation, and the evaluation items of the sensory evaluation mainly included: appearance and flavor. The sensory evaluation criteria are shown in Table 1 below, and the specific sensory evaluation results are shown in Table 2 below.

[0073] Table 1 Sensory evaluation criteria for cereal tea beverages (five-point system)

[0074]

[0075] Table 2 Sensory evaluation results of the cereal tea beverages obtained in Examples 1 to 5 of the present application and Comparative Example 1

[0076]

[0077] Combining Table 1 and Table 2, it can be seen that the cereal tea beverages prepared in Examples 1 to 5 of the present application have the characteristics of yellow-brown tea soup with high transparency and clear color; stable properties, not easy to be turbid, and no floating oil; soft and refreshing taste, and natural and high aroma of cereals. That is, the appearance and flavor of the cereal tea beverage prepared in the present application are very stable under room temperature storage conditions, and have a long storage period. The cereal tea beverage prepared in Comparative Example 1 has light yellow tea soup with high transparency and clear color; stable properties, not easy to be turbid, and no floating oil; light taste and slightly weak aroma.

[0078] 2.2 Physical and chemical testing of products;

[0079] The cereal tea soups prepared in Examples 1 to 5 of the present application and Comparative Example 1 were subjected to physical and chemical tests, respectively, and the test contents included: solid content in the cereal tea soup (%), extraction rate of the cereal tea soup (%). The specific physical and chemical test results are shown in Table 3 below.

[0080] Table 3 Physical and chemical test results of the cereal tea beverages obtained in Examples 1 to 5 of the present application and Comparative Example 1

[0081]

[0082] Among them, extraction rate % = tea soup solid content (Brix%) * tea soup volume (g) * 100% / grain usage (g);

[0083] As can be seen from Table 3, the solid content of the cereal tea soup prepared in the embodiment of the present application is high, which means that the extraction rate of the embodiment of the present application is high. Correspondingly, based on the cereal tea soup with a high solid content, the cereal tea beverage prepared in the present application also has a high solid content and rich nutritional ingredients.

[0084] The reason why the cereal tea beverage prepared in the present application can achieve the above advantages is mainly due to the optimization and innovation of the preparation method and raw material formula of the cereal tea beverage prepared in the present application, which is specifically manifested in:

[0085] 1) In preparing the cereal tea soup, the present application adopts the processing technology of "firstly subjecting the cereal raw materials to targeted and optimal baking processing according to their own characteristics, and then using hot water to extract the baked cereal raw materials"; wherein,

[0086] ① The corn silk is baked by combining hot air drying, i.e. instant drying, with far infrared drying. That is, firstly, the hot air drying with high thermal efficiency is used to greatly reduce the critical moisture content of the corn silk. Then, the far infrared drying with strong penetrating power is used to quickly dry the corn silk without forming a dense layer on the surface of the corn silk. That is, the surface of the corn silk is microporous. In this way, the effective substances in the corn silk, such as aroma components, various beneficial polysaccharide components, amino acids, etc., can be extracted during the subsequent hot water extraction.

[0087] ② The corn kernels are baked by a process combining hot air drying, microwave sterilization and far infrared drying, that is, hot air drying is first used to greatly reduce the critical moisture content of the corn kernels, and microwave sterilization is then used to denature the structure of the high molecular weight substances in the corn kernels to form a multi-microporous substance with a reticular structure. Then, far infrared drying is used to quickly dry the corn kernels while further enhancing the multi-microporous degree of the corn kernel structure. In this way, during the subsequent hot water extraction, the effective substance components in the corn kernel structure, such as aroma components, various beneficial polysaccharide components, amino acids, dietary fiber, vitamins, trace elements, etc., can be extracted;

[0088] ③ The barley and malt are roasted by combining the steaming process with the coffee bean roasting machine, which can make the barley and malt release more aroma and taste, and also make the barley and malt have a high structural expansion rate and high roasting uniformity, so that the effective substance components in the barley and malt structure can be extracted during the subsequent hot water extraction;

[0089] ④ The black beans and coix seeds are baked by combining soaking and softening with repeated far-infrared drying. The baking process can make the surface and structure of the black beans and coix seeds microporous, so that the material components in the structure of the black beans and coix seeds can be extracted during the subsequent hot water extraction; and soaking and softening can also reduce the flavonoids and other components in the black beans and coix seeds, and reduce the bitter taste. In short, through the above process optimization, the solid content of the grain tea soup can be high, that is, the extraction rate is high and the nutrients are rich, thereby greatly improving the appearance, taste, flavor and nutrients of the beverage product.

[0090] 2) The present application optimizes the ratio of the cereal raw materials so that the color of the beverage product is yellow-brown and clear and transparent, and the overall taste and flavor are soft, balanced and refreshing.

[0091] In summary, the preparation method of the cereal tea beverage provided in the present application is simple, reasonable and easy to operate. The prepared cereal tea beverage has the characteristics of high transparency and clear color of the tea soup; stable nature, not easy to be turbid, and no floating oil; soft and refreshing taste, and natural and high cereal aroma; high solid content, high extraction yield, and rich nutritional ingredients; it meets the market demand very well.

[0092] It should be noted that, for those skilled in the art, several modifications and improvements can be made without departing from the concept of the present application, and these modifications and improvements are all within the scope of protection of the present application. Therefore, the scope of protection of the patent of the present application shall be subject to the attached claims.

Claims

1. A method for preparing a cereal tea beverage, characterized in that: The steps include: Baking: Baking the grain raw materials, wherein the baking process includes at least one of a far-infrared drying process, a microwave drying process, a roasting process and a hot air drying process; Extraction: Use hot water to extract the roasted grain raw materials to obtain grain tea soup; Post-processing: The grain tea soup is sequentially blended, sterilized, cooled and filled to obtain a grain tea beverage.

2. The method for preparing the cereal tea beverage according to claim 1, characterized in that: The cereal raw materials include at least one of corn raw materials, wheat raw materials, bean raw materials and coix seeds. Before the baking process, the cereal raw materials are softened or steamed.

3. The method for preparing the cereal tea beverage according to claim 2, characterized in that: When the cereal raw material is corn raw material, at least two processes selected from the group consisting of far-infrared drying process, microwave drying process and hot air drying process are used to bake the cereal raw material; When the cereal raw material is wheat raw material, the cereal raw material is baked by a roasting process, and before the baking process, the cereal raw material is also steamed to make the water content of the cereal raw material reach 1wt%-30wt% and the expansion rate reach 1%-15%; When the cereal raw material is at least one of a bean raw material and coix seed, the bean raw material and the coix seed are baked by a far-infrared drying process, and before baking the cereal raw material, the cereal raw material is also softened.

4. The method for preparing the cereal tea beverage according to claim 2, characterized in that: The corn raw material includes at least one of corn silk and corn kernels, wherein the baking treatment of the corn silk includes: firstly performing hot air drying processing on the corn silk at a hot air temperature of 30° C. to 70° C. for 1 to 5 hours to control the moisture content of the corn silk to be 6wt% to 20wt%, and then performing far-infrared drying processing on the corn silk at a drying temperature of 50° C. to 150° C. for 2 to 10 minutes to obtain baked corn silk; The baking process of the corn kernels includes: firstly subjecting the corn kernels to hot air drying processing at a hot air temperature of 45°C to 80°C for 3 to 10 hours to control the moisture content in the corn kernels at 6wt% to 20wt%; then subjecting the corn kernels to microwave killing processing at a front-end temperature of 200°C to 250°C and a rear-end temperature of 100°C to 150°C for 3 to 6 minutes; and then subjecting the corn kernels to repeated far-infrared drying processing, wherein the drying temperature of each far-infrared drying processing is 100°C to 220°C and the drying time is 4 to 10 minutes, to obtain baked corn kernels.

5. The method for preparing the cereal tea beverage according to claim 2, characterized in that: The wheat raw material comprises at least one of barley and malt. The wheat raw material is firstly steamed and then roasted. The roasting process of the wheat raw material comprises: roasting the wheat raw material repeatedly for multiple times using a coffee bean roasting machine, and the roasting temperature of each roasting is 220° C. to 320° C., and the roasting time is 4 to 8 minutes, so as to obtain the roasted wheat raw material.

6. The method for preparing the cereal tea beverage according to claim 2, characterized in that: The cereal raw material comprises at least one of black beans and coix seeds. The cereal raw material is first soaked in RO water for 1 to 4 hours until softened, and then the cereal raw material is baked. The baking method of the cereal raw material comprises: repeatedly performing far-infrared drying processing on the cereal raw material, and the drying temperature of each far-infrared drying processing is 100° C. to 220° C., and the drying time is 4 to 10 minutes, so as to obtain the baked cereal raw material.

7. The method for preparing a cereal tea beverage according to any one of claims 1 to 6, characterized in that: In the extraction step, the baked cereal raw material is put into water at a weight ratio of 1: (20-100) and extracted for 8-20 minutes at a water temperature of 65°C to 100°C; then, after cooling and filtering, the cereal tea soup is obtained, wherein the pore size of the filter used for filtering is 0.5-5u.

8. The method for preparing the cereal tea beverage according to claim 7, characterized in that: The cereal raw materials include corn silk, corn kernels, barley, malt, black beans and coix seeds. After baking, the cereal raw materials include the following components in parts by weight: 0.9 to 4.5 parts by weight of baked corn silk, 50 to 60 parts by weight of baked corn kernels, 28 to 40 parts by weight of baked barley; 0.18 to 1 part by weight of baked malt, 3 to 5.4 parts by weight of baked black beans and 3 to 5.4 parts by weight of baked coix seeds.

9. The method for preparing the cereal tea beverage according to claim 7, characterized in that: In the preparation process, 0.01% to 0.05% of an antioxidant, 0.01% to 0.05% of an acidity regulator, 1% to 5% of dietary fiber, 0.005% to 0.03% of edible salt and the remainder of the cereal tea soup are mixed uniformly by weight percentage to obtain a cereal tea preparation liquid; the cereal tea preparation liquid is sequentially subjected to ultra-high temperature instantaneous sterilization, cooling and filling processes to obtain the cereal tea beverage, wherein the antioxidant includes at least one of vitamin E, vitamin C and sodium D-isoascorbate; and the acidity regulator includes sodium bicarbonate.

10. A cereal tea beverage, characterized in that: The cereal tea beverage is prepared according to the preparation method of any one of claims 1 to 9.

Images