Preparation method of wine-processed ginger rice tea

Abstract

The invention provides a preparation method of wine-processed ginger rice tea, and belongs to the technical field of ginger rice tea processing, and the wine-processed ginger rice tea comprises the following raw materials: polished glutinous rice, small yellow ginger, Yunnan black tea and millet yellow wine. By adding the millet wine, the problems that the ginger rice tea is strong in heat property and easy to cause internal heat are solved; processing is performed by controlling the temperature and the raw material fusion sequence, dynamic regulation and control of medicine properties are achieved, and the problem that the medicine properties are lost due to pure drying of the raw materials is solved; meanwhile, the smell of the ginger is fully absorbed by the polished glutinous rice in the stir-frying process, the taste of the ginger rice tea is improved, the rice fragrance, the tea fragrance and the wine fragrance collide with each other due to the addition of the millet wine, and the ginger rice tea is fragrant and mild in taste and free of strong stimulation. The wine-processed ginger rice tea prepared by the preparation method disclosed by the invention fully highlights the effects of preserving health, warming spleen and stomach for dispelling cold, nourishing yin and reducing dryness, and becomes a unique health-preserving tea drink which is good in mouth feel and moderate in price.

Description

Technical Field

[0001] The present invention relates to the technical field of ginger rice tea processing, and particularly relates to a method for making wine-processed ginger rice tea. Background Art

[0002] With the increasing demand for health among people, people have gradually realized the importance of "preventing diseases before they occur", that is, preventing the occurrence of diseases through daily conditioning. Traditional Chinese medicine health preservation emphasizes "preventing diseases before they occur", pays attention to the balance of human yin and yang and the regulation of zang-fu functions, rather than simply treating a certain symptom, which meets the needs of modern people for health management. The concept of "edible and medicinal homology" can meet the needs of modern society for health management and disease prevention with its naturalness, safety, preventive and personalized characteristics. With the in-depth scientific research and the improvement of health awareness, the concept of "edible and medicinal homology" will play a more important role in future health management.

[0003] At present, there are many raw material combinations related to ginger rice tea in the health preservation market. Most of them are the raw materials such as ginger shreds, millet, brown rice, tea leaves, tangerine peel, red dates, etc. are dried separately and then mixed, and brewed with hot water, which has the effects of preventing wind-cold colds and strengthening the spleen and nourishing the stomach. However, there are still some deficiencies in the existing ginger rice tea products during use, such as: the product has a strong heat property, is easy to get angry, and the brewing and drinking effect is poor, etc.; in addition, during the preparation process of ginger rice tea, simple drying will weaken the "interaction of ingredients" of the raw materials and lose their medicinal properties. Summary of the Invention

[0004] The purpose of the present invention is to provide a method for making wine-processed ginger rice tea to solve the problems mentioned in the above background art.

[0005] To achieve the above purpose, the present invention provides the following technical solutions:

[0006] A method for making wine-processed ginger rice tea, characterized by comprising the following steps:

[0007] S1. Prepare glutinous rice, small yellow ginger, Yunnan Dianhong tea and millet yellow rice wine

[0008] Wash the glutinous rice and dry it for later use; cut the small yellow ginger into filaments about 2 mm thick for later use; pick out the impurities from the Yunnan Dianhong tea for later use;

[0009] S2. Pour the prepared glutinous rice and small yellow ginger filaments into a frying device and fry for 15 - 20 minutes;

[0010] S3. Continue to add the Yunnan Dianhong tea and millet yellow rice wine prepared in step S1 to the frying device and continue to fry for 20 - 30 minutes to make the materials fully contact;

[0011] S4. After frying, let the temperature of the materials in the frying device drop to room temperature, and then the wine-processed ginger rice tea is obtained.

[0012] In step S2, it is necessary to keep stir-frying to slowly evaporate the moisture in the ginger shreds and glutinous rice. During the stir-frying process, the smell of the ginger shreds is fully absorbed by the glutinous rice. Stir-fry until the ginger shreds are crispy and dry to the touch, and the glutinous rice turns slightly yellow, and stir-fry out the fragrance of the small yellow ginger shreds and glutinous rice.

[0013] In step S3, the millet yellow rice wine is poured in a circular motion, and keep stir-frying to make the glutinous rice, small yellow ginger shreds, and Yunnan Dianhong tea fully contact with the millet yellow rice wine. Stir-fry until the glutinous rice turns slightly yellow, the small yellow ginger shreds are broken with a single grip, and the Yunnan Dianhong tea is crispy and fragrant with a slight smell of wine, and the stir-frying ends.

[0014] Preferably, based on parts by weight, the raw materials for preparing the wine-processed ginger rice tea include: 100 parts of glutinous rice, 100 parts of small yellow ginger shreds, 6-15 parts of Yunnan Dianhong tea, and 6-15 parts of millet yellow rice wine.

[0015] Preferably, the total weight of the Yunnan Dianhong tea and the millet yellow rice wine is preferably not less than 8% of the total weight of the raw materials.

[0016] Preferably, the stir-frying temperature in step S2 is 80-90°C.

[0017] Preferably, the stir-frying temperature in step S3 is 90-100°C.

[0018] Preferably, the alcohol content of the millet yellow rice wine in step S3 is 16 degrees.

[0019] On the other hand, the present invention discloses a wine-processed ginger rice tea prepared by the production method of the wine-processed ginger rice tea described in any of the above technical solutions.

[0020] The beneficial effects of the above technical solutions of the present invention are as follows:

[0021] 1. The present invention uses glutinous rice, small yellow ginger, and Dianhong tea as raw materials, and is supplemented with 16-degree millet yellow rice wine for processing. During the processing process, while stimulating and enhancing the functions of glutinous rice, ginger, and tea, the nourishing effect of the millet yellow rice wine is retained, thus making up for the deficiency of excessive dryness of the glutinous rice tea and solving the problems of strong heat nature and easy getting angry of the tea bag.

[0022] 2. In this solution, the glutinous rice and small yellow ginger shreds are first stir-fried continuously over low heat in a stir-frying device. During the stir-frying process, the pungent smell of the ginger is fully absorbed by the glutinous rice, improving the taste of the ginger rice tea. At the same time, the addition of the millet yellow rice wine makes the rice fragrance, tea fragrance, and wine fragrance collide, and the taste is fragrant and mild, not strong and stimulating.

[0023] 3. This solution is different from the current market method of drying raw materials separately and then mixing them. By controlling the temperature and the order of raw material fusion during processing, it realizes the dynamic regulation of the medicinal properties, solves the problem that the "component interaction" of the raw materials is weakened and their medicinal properties are lost when the raw materials are simply dried; through the improvement of the formula and production method, the functions of the wine-processed ginger rice tea in health preservation, warming the middle-jiao to dispel cold, and nourishing yin to reduce dryness are fully highlighted, making it a health-preserving tea drink with a good taste and a moderate price. Detailed implementation method

[0024] The preferred embodiments of the present invention will be described. It should be understood that the preferred embodiments described herein are only used to illustrate and explain the present invention and are not used to limit the present invention.

[0025] A method for making wine-processed ginger rice tea, characterized by including the following steps:

[0026] S1. Prepare glutinous rice, small yellow ginger, Yunnan Dianhong tea, and millet yellow rice wine

[0027] Wash the glutinous rice and dry it for later use; cut the small yellow ginger into filaments about 2 mm thick for later use; pick out the impurities from the Yunnan Dianhong tea for later use;

[0028] S2. Pour the prepared glutinous rice and small yellow ginger filaments into the frying device, and fry at a temperature of 80 - 90 °C for 15 - 20 minutes;

[0029] S3. Continue to add the prepared Yunnan Dianhong tea and millet yellow rice wine in step S1 to the frying device, and fry at a temperature of 90 - 100 °C for 20 - 30 minutes to make the materials fully contact;

[0030] S4. After frying, let the temperature of the materials in the frying device drop to room temperature to obtain the wine-processed ginger rice tea;

[0031] The raw materials for preparing the wine-processed ginger rice tea, by weight, include: 100 parts of glutinous rice, 100 parts of small yellow ginger filaments, 6 - 15 parts of Yunnan Dianhong tea, and 6 - 15 parts of millet yellow rice wine; among them, the Yunnan Dianhong tea is ripe tea, the alcohol content of the millet yellow rice wine is 16 degrees, and the total weight of the Yunnan Dianhong tea and the millet yellow rice wine is not less than 8% of the total weight of the raw materials.

[0032] The above frying device is any device with heating and frying functions, which is prior art and will not be elaborated in detail here.

[0033] Li Shizhen recorded in "Compendium of Materia Medica": Ginger has a pungent taste and is slightly warm in nature. It is mainly used for treating headache and nasal congestion due to cold, cough and dyspnea, vomiting. Taking it for a long time can remove bad smell, open the mind, and belongs to the lung, spleen and stomach meridians; Glutinous rice has a sweet taste and is warm in nature. It can replenish qi and benefit the middle, strengthen the spleen and nourish the stomach, stop spontaneous sweating, treat consumptive thirst, and belongs to the spleen, stomach and lung meridians; Black tea is warm in nature, can warm the stomach and aid digestion, and belongs to the heart, spleen and stomach meridians; Yellow rice wine is warm in nature, can promote blood circulation and remove stasis, dispel cold and relieve pain, and belongs to the liver, spleen and stomach meridians.

[0034] The above four have harmonious qi, combined five flavors, and harmonious yin and yang, with the effects of nourishing yin and reducing dryness, warming the meridians and dredging collaterals, dispelling cold and relieving the exterior, and enhancing immunity.

[0035] The main component of ginger is gingerol, black tea is rich in tea polyphenols, and yellow rice wine contains ethanol, organic acids and amino acids. In the present invention, segmented temperature-controlled frying is carried out. In the S2 stage, glutinous rice and young ginger shreds are fried at 80-90 °C for 15-20 minutes, which can preliminarily ripen the glutinous rice and young ginger. In the S3 stage, Yunnan black tea and millet yellow rice wine are added and fried at 90-100 °C for 20-30 minutes. During the processing of ginger, a new component, zingerone, is generated by the McLafferty rearrangement cleavage reaction of gingerol. Compared with gingerol, zingerone shows better performance in the regulation of chronic inflammation. The anti-inflammatory activity of zingerone and the immunomodulatory effect of tea polyphenols are superimposed, and can be used for the adjuvant conditioning of chronic inflammation. Ethanol and organic acids in millet yellow rice wine promote the dissolution of zingerone and tea polyphenols and maintain their active conformations; organic acids in millet yellow rice wine can maintain a low pH in the system, inhibit the oxidative degradation of tea polyphenols, and extend their antioxidant activity; at the same time, millet yellow rice wine has a strong ability to inhibit the generation of ABTS+·, which acts synergistically with the antioxidant properties of tea polyphenols, can scavenge the accumulation of free radicals, and has potential benefits for delaying aging and preventing chronic diseases.

[0036] Because mature black tea is used, the flavor of Yunnan black tea is less affected during the frying process. While ensuring the taste, under the action of components such as water and ethanol in millet yellow rice wine, the rich flavors of black tea, ginger and millet yellow rice wine can also be mixed with glutinous rice to produce new flavors.

[0037] Example 1

[0038] The wine-processed ginger rice tea is prepared according to the above method. The raw material components are calculated by weight, including: 100 parts of glutinous rice, 100 parts of young ginger, 8 parts of Yunnan black tea, and 8 parts of millet yellow rice wine.

[0039] Prepared by using the above preparation method of a kind of wine-processed ginger rice tea: among them, the frying temperature of glutinous rice and ginger shreds is 80 °C, and the frying time is 20 minutes; the frying temperature of Yunnan black tea and millet yellow rice wine is 90 °C, and the frying time is 30 minutes.

[0040] Example 2

[0041] The wine-made ginger rice tea is prepared according to the above method. The raw material components are calculated by weight and include: 100 parts of glutinous rice, 100 parts of small yellow ginger, 10 parts of Yunnan Dianhong tea, and 10 parts of millet wine.

[0042] The method is adopted to prepare the ginger rice tea made from wine: wherein the glutinous rice and shredded ginger are stir-fried at 85°C for 20 minutes; the Yunnan Dianhong tea and millet yellow wine are stir-fried at 95°C for 25 minutes.

[0043] Example 3

[0044] The wine-made ginger rice tea is prepared according to the above method. The raw material components are calculated by weight and include: 100 parts of glutinous rice, 100 parts of small yellow ginger, 15 parts of Yunnan Dianhong tea, and 15 parts of millet wine.

[0045] The method is adopted to prepare the ginger rice tea made from wine: wherein the glutinous rice and shredded ginger are stir-fried at 90°C for 15 minutes; the Yunnan Dianhong tea and millet yellow wine are stir-fried at 100°C for 20 minutes.

[0046] Comparative Example 1

[0047] The difference between the embodiment 1 and the embodiment 1 is that the shredded ginger in step S2 is naturally sun-dried.

[0048] Comparative Example 2

[0049] The difference between the embodiment 1 and the embodiment 1 is that the millet yellow wine in step S3 is replaced by white wine.

[0050] Take 30 grams of the wine-made ginger rice tea prepared in Examples 1-3 and Comparative Example 1, add 1500 mL of boiling water, boil over high heat first and then simmer over low heat for 30 minutes, and conduct a flavor sensory test after cooling slightly. Ten test subjects in each group evaluate the flavor sensory index. The evaluation criteria are shown in Table 1, and the evaluation results are shown in Table 2.

[0051] Table 1 Flavor sensory evaluation standards

[0052] Number Taste description Scoring range 1 Almost no spiciness 1～2 2 Slightly spicy 2～3 3 Acceptable spiciness 3～4 4 Unacceptable spiciness 4～5

[0053] Table 2 Flavor sensory evaluation results

[0054]

[0055]

[0056] Take 30 grams of ginger rice tea prepared in Examples 1-3 and Comparative Example 2, add 1500 mL of boiling water, boil over high heat first and then simmer over low heat for 30 minutes. After cooling slightly, filter the upper layer of liquid with a 0.45 μm filter membrane, dilute 50 times as a sample test liquid, and determine the free radical scavenging rate.

[0057] The concentration of the ABTS working solution was 4 mmol / L. 0.15 mL of the above sample test solution was taken and mixed with 2.85 mL of the ABTS working solution, and then left to stand in the dark at 30 °C for 8 min. The absorbance was measured at a wavelength of 734 nm.

[0058]

[0059] In the formula, A blank is the absorbance of 0.15 mL of deionized water and 2.85 mL of the ABTS working solution, and A sample is the absorbance of 0.15 mL of the sample and 2.85 mL of the ABTS working solution.

[0060] The scavenging rate results are shown in Table 3

[0061] Table 3. Results of ABTS free radical scavenging rate

[0062] Number Clearance rate % Example 1 73.4 Example 2 77.9 Example 3 82.1 Comparative example 2 60.7

[0063] Application Example 1

[0064] Ms. Cai, 80 years old, functions: nourishing yin, dispelling cold, and relieving the exterior syndrome.

[0065] She reported having fever at the initial stage of influenza, dry throat, stiff tongue that couldn't move in the mouth, sore throat when swallowing, and thick, white and greasy tongue coating with a slight yellow color. After taking the Rabdosia rubescens buccal tablets together, she had stomachache and took double the dose.

[0066] She began to take the wine-processed glutinous rice tea prepared in Example 1 above. 30 grams of the ginger rice tea was put into 1500 mL of boiling water, brought to a boil over high heat and then simmered over low heat for 30 minutes. Drink the tea soup and eat the rice while it's hot. Then she felt warm all over. After drinking it for two consecutive days, the fever subsided and the symptoms relieved.

[0067] Application Example 2

[0068] Ms. Zhu, 62 years old, functions: warming the meridians and dredging collaterals, dispelling cold and relieving the exterior syndrome, nourishing yin and reducing dryness.

[0069] She reported having runny nose, sneezing, cold hands and feet, soreness in the waist, hoarseness, and no sweating.

[0070] 30 g of the wine-processed ginger rice tea prepared in Example 1 above and 2500 mL of water were used. Bring to a boil over high heat and then simmer over low heat for 30 minutes. Drink the soup and eat the rice. After drinking, she felt slightly sweaty. After drinking it for two consecutive days, her voice improved, and the symptoms of runny nose and sneezing relieved, and her hands and feet became warm. Three days later, the soreness in the waist disappeared.

[0071] Application Example 3

[0072] Ms. Xu, 73 years old, functions: warming the middle-jiao to dispel cold, relieving the exterior syndrome and reducing fever.

[0073] Self-reported cough after getting cold, body fever, body temperature 38 degrees Celsius. Drink the wine-processed ginger rice tea prepared in Example 2 above, 30g per day, boiled in water. After drinking it for three consecutive days, the fever subsided, cool sweat came out, and the cough gradually improved.

[0074] Application Example 4

[0075] Mr. Zhao, 35 years old, Function: Warm the meridians and dispel cold, relieve the exterior and dredge the collaterals.

[0076] Self-reported getting cold, sweating all over the body, weakness, body fever. Brew 30g of the wine-processed ginger rice tea prepared in Example 3 above with 1500 mL of boiling water for half an hour and drink it instead of tea. Half an hour after drinking, symptoms such as body fever, sweating, and weakness were relieved. After drinking it for three consecutive days, the symptoms completely disappeared.

[0077] Application Example 5

[0078] Ms. Niu and her husband, 62 years old and 60 years old respectively, Function: Balance immunity, enhance the body's immune barrier.

[0079] Self-reported after the Spring Equinox, drink the wine-processed ginger rice tea prepared in Example 3 above, 50g per day, combined with 3000 mL of boiling water, brewed in two times and drunk as tea. Her husband has a relatively poor constitution. After drinking it for a month, his health condition was stable. During the influenza epidemic period when many people around him caught cold, he got through safely. There was no phenomenon of getting angry after drinking the wine-processed ginger rice tea for a long time.

[0080] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not restrictive. Other modifications or equivalent replacements made by those of ordinary skill in the art to the technical solutions of the present invention, as long as they do not depart from the spirit and scope of the technical solutions of the present invention, should be covered within the scope of the claims of the present invention.

Claims

1. A method for making wine-made ginger rice tea, characterized in that: The steps include: S1. Prepare glutinous rice, small yellow ginger, Yunnan Dianhong tea and millet wine Wash the glutinous rice, dry it and set aside; cut the small yellow ginger into about 2mm thin strips and set aside; remove impurities from the Yunnan Dianhong tea and set aside; S2. Pour the prepared glutinous rice and shredded yellow ginger into the stir-fry device and stir-fry for 15 to 20 minutes; S3. Continue to add the Yunnan Dianhong tea and millet wine prepared in step S1 to the stir-fry device, and continue to stir-fry for 20 to 30 minutes to allow the materials to fully contact; S4. After the stir-frying is completed, the temperature of the materials in the stir-frying device is reduced to room temperature, and the wine-made ginger rice tea is obtained.

2. The method for making wine-made ginger rice tea according to claim 1, characterized in that: The raw materials for preparing wine-made ginger rice tea include, by weight, 100 parts of glutinous rice, 100 parts of small yellow ginger shreds, 6-15 parts of Yunnan Dianhong tea and 6-15 parts of millet yellow wine.

3. The method for making wine-processed ginger rice tea according to claim 2, characterized in that: The total weight of Yunnan Dianhong tea and millet wine shall not be less than 8% of the total weight of the raw materials.

4. The method for making wine-made ginger rice tea according to claim 1, characterized in that: The stir-frying temperature in step S2 is 80-90°C.

5. The method for making wine-processed ginger rice tea according to claim 1, characterized in that: The stir-frying temperature in step S3 is 90-100°C.

6. The method for making wine-processed ginger rice tea according to claim 1, characterized in that: The Yunnan Dianhong tea described in step S1 is cooked tea.

7. The method for making wine-processed ginger rice tea according to claim 1, characterized in that: The alcohol content of the millet yellow wine described in step S3 is 16 degrees.

8. The wine-processed ginger and rice tea obtained by the method for preparing the wine-processed ginger and rice tea according to any one of claims 1 to 7.

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