A triticale tea product and a low-temperature fragrance locking preparation method thereof

Abstract

This invention relates to the field of grain-based health tea processing, specifically disclosing a black wheat tea product and its low-temperature aroma-locking preparation method. The black wheat tea product is made from the following raw materials in parts by weight: 80-90 parts black wheat grains, 4-8 parts yam grains, 3-7 parts Poria cocos grains, and 2-6 parts roasted barley. The preparation method includes raw material screening, constant-temperature soaking, low-temperature draining, graded ripening pretreatment, gradient low-temperature aroma-locking roasting, natural cooling, impurity removal screening, ultraviolet low-temperature sterilization, and sealed packaging. This invention solves the problem of the single function of existing black wheat teas through the scientific combination of black wheat with yam, Poria cocos, and roasted barley, endowing the product with compound health benefits such as antioxidant, stomach-cleansing, and gentle conditioning. Simultaneously, a three-stage gradient low-temperature roasting process replaces the traditional high-temperature roasting, maximizing the preservation of heat-sensitive nutrients such as anthocyanins and dietary fiber, resulting in a golden and clear tea soup with a rich wheat aroma and a sweet aftertaste.

Description

Technical Field

[0001] This invention belongs to the field of grain health tea processing, specifically a black wheat tea product and its low-temperature aroma-locking preparation method. Background Technology

[0002] Black wheat has become a highly regarded grain variety in recent years. Its grains are naturally rich in anthocyanins, dietary fiber, selenium, various amino acids, and B vitamins. Studies have shown that compared to common wheat, black wheat has higher antioxidant activity, helping to regulate metabolism and improve intestinal function, thus earning it the title of "longevity wheat." Grain teas developed based on black wheat, due to their natural, healthy, and caffeine-free characteristics, are gradually becoming an ideal choice for daily health drinks.

[0003] Most commercially available black wheat tea products are made from a single type of black wheat through simple roasting or baking. These products have limited functionality, offering only basic grain flavor and limited dietary supplementation, lacking targeted health benefits and failing to meet consumers' growing demand for complex and functional health products. This deficiency restricts the market competitiveness and added value of black wheat tea products. Summary of the Invention

[0004] To address the aforementioned technical problems, this invention provides a black wheat tea product and its low-temperature aroma-locking preparation method, thereby solving the problem that existing black wheat tea products have limited functionality and lack targeted health-preserving and conditioning effects.

[0005] This invention provides a black wheat tea product made from the following raw materials in parts by weight: 80-90 parts black wheat grains, 4-8 parts yam grains, 3-7 parts Poria cocos grains, and 2-6 parts roasted barley.

[0006] Preferably, it includes the following steps:

[0007] S1. Raw material screening: Select plump black wheat grains and auxiliary materials that are free from mold and insect infestation, and remove broken grains and impurities;

[0008] S2. Constant temperature soaking: Soak the screened raw materials in pure water at 20-30℃ for 40-60 minutes;

[0009] S3. Low-temperature drying: Air dry at 40℃ for 20 minutes;

[0010] S4. Graded pre-cooking: Pre-cook at 90-100℃ using low-temperature steam for 8-10 minutes;

[0011] S5, Gradient Low-Temperature Aroma-Locking Baking: Bake at 110℃ for 15 minutes in the first stage, 130℃ for 20 minutes in the second stage, and 120℃ for 10 minutes in the third stage;

[0012] S6. Natural cooling: Cool to 20-30℃;

[0013] S7. Impurity removal screening: Screening out broken pieces and coke particles;

[0014] S8. Ultraviolet low-temperature sterilization: at 30-40℃, with a concentration of 500-1500... Irradiate with ultraviolet light for 10–20 minutes;

[0015] S9. Sealed Packaging: The sterilized material is individually bagged and sealed.

[0016] Preferably, the duration of the constant temperature soaking is 50 minutes.

[0017] Preferably, the temperature of the graded ripening pretreatment is 95°C and the duration is 9 minutes.

[0018] Preferably, the ultraviolet low-temperature sterilization temperature is 35°C and the ultraviolet intensity is 1000. The duration is 15 minutes.

[0019] Preferably, the black wheat tea product is in granular form.

[0020] Application of black wheat tea products in the preparation of daily health-preserving tea drinks.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] This invention uses black wheat grains as the main ingredient, scientifically combined with yam grains, poria cocos grains, and roasted barley. The four ingredients work synergistically to make the finished tea soup golden and clear, with a rich and lasting wheat aroma, and a sweet aftertaste. It completely eliminates the drawbacks of traditional high-temperature roasting processes, such as burnt bitterness, raw wheat taste, and cloudy tea soup.

[0023] Meanwhile, this invention uses a gradient low-temperature aroma-locking baking process to replace the traditional high-temperature processing. The temperature is controlled throughout the process below the stable decomposition temperature of heat-sensitive nutrients such as anthocyanins, thereby preserving the naturally occurring active nutrients in black wheat to the greatest extent and ensuring that the core health value of the product is not destroyed.

[0024] Based on this, the present invention also introduces ultraviolet low-temperature sterilization technology, which ensures the microbial safety of the product while avoiding secondary nutrient loss caused by high-temperature sterilization, so that the product can achieve a longer shelf life without the addition of any preservatives.

[0025] The resulting black wheat tea products have multiple health benefits, including antioxidant properties, cleansing and moisturizing the stomach and intestines, and gentle conditioning. Furthermore, the entire process parameters are standardized and highly replicable, making it suitable for large-scale continuous production and possessing broad market application prospects. Attached Figure Description

[0026] Figure 1This is a schematic diagram of the preparation method of black wheat tea product in Embodiment 1 of the present invention. Detailed Implementation

[0027] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0028] Example 1: This example provides a black wheat tea product, the raw material ratio and preparation method of which are as follows:

[0029] Ingredient ratio: 850g black wheat grains, 60g yam grains, 50g poria cocos grains, 40g roasted barley; total weight 1000g.

[0030] like Figure 1 As shown, its preparation method is as follows:

[0031] S1. Raw material screening: Use a vibrating screen to remove broken grains, impurities and dust. Black wheat grains are screened with a diameter of 3mm, and auxiliary materials are screened with a diameter of 2mm.

[0032] S2. Constant temperature soaking: Place the screened mixed raw materials in a stainless steel soaking tank, add pure water, with a material-to-water ratio of 1:2, control the water temperature at 25℃, soak for 50 minutes, and stir once every 10 minutes.

[0033] S3. Low-temperature drying: Place the soaked raw materials on a belt dryer and dry them at a low temperature of 40℃ for 20 minutes with an air volume of 2m / s.

[0034] S4. Graded pre-cooking treatment: The product is fed into a steam pre-cooking equipment and treated at 95°C for 9 minutes using low-temperature steam (pressure 0.1~0.2MPa).

[0035] S5. Gradient low-temperature aroma-locking baking: Spread the pre-cooked ingredients evenly in the baking tray, with a layer thickness of about 2cm; bake at 110℃ for 15 minutes, 130℃ for 20 minutes, and 120℃ for 10 minutes in sequence; the baking equipment is a rotary oven with a temperature control accuracy of ±2℃.

[0036] S6. Natural cooling: Place in a stainless steel cooling tray and allow to cool naturally to 25°C in the cleanroom.

[0037] S7. Impurity removal screening: Sieve (sieve mesh size 1.5mm) to remove fragments, coke particles and excessively fine powder.

[0038] S8. Ultraviolet Low-Temperature Sterilization: The screened material is evenly spread on the ultraviolet sterilization conveyor belt, with a material layer thickness ≤1.5cm; the ambient temperature is 35℃, and a low-pressure mercury lamp with a main wavelength of 253.7nm and an ultraviolet intensity of 1000 is used. Irradiation time is 15 minutes, and the animal is turned over every 5 minutes.

[0039] S9. Sealed Packaging: Individually sealed in clean environments, using food-grade aluminum foil composite film as the packaging material. Each bag contains 5g of net content and is sealed with nitrogen.

[0040] Finished product effect:

[0041] Appearance: The grains are whole and plump, with a uniform color, and are dark brown.

[0042] Aroma: Rich and pure wheat aroma, with the sweetness of yam and the medicinal fragrance of poria cocos, without any burnt or bitter taste.

[0043] Tea soup: Take 5g of the finished product and brew it with 95℃ hot water for 3 minutes. The tea soup is golden and clear, with a sweet taste and a long-lasting wheat aroma.

[0044] Nutritional retention rates: anthocyanin retention rate of 93.2% and dietary fiber retention rate of 94.1%.

[0045] Example 2: This example provides a black wheat tea product, the raw material ratio and preparation method of which are as follows:

[0046] Ingredient ratio: 800g black wheat grains, 40g yam grains, 30g poria cocos grains, 20g roasted barley; total weight 890g.

[0047] Preparation method: basically the same as in Example 1, only the following parameters are adjusted:

[0048] Soaking: Soak at 20℃ for 40 minutes;

[0049] Pre-cooking: 90℃ / 8 minutes;

[0050] Cooling: Cool to 20°C;

[0051] UV sterilization: 30℃, 500 20 minutes.

[0052] Results: Anthocyanin retention rate of 91.8% and dietary fiber retention rate of 92.5%; the tea soup is clear and bright, with a pure wheat aroma. The taste is slightly milder than in Example 1, but without any burnt or bitter taste, meeting the requirements for daily drinking.

[0053] Example 3: This example provides a black wheat tea product, the raw material ratio and preparation method of which are as follows:

[0054] Ingredient ratio: 900g black wheat grains, 80g yam grains, 70g poria cocos grains, 60g roasted barley; total weight 1110g.

[0055] Preparation method: basically the same as in Example 1, except that the following parameters are adjusted to the upper limit of the range:

[0056] Soaking: Soak at 30℃ for 60 minutes;

[0057] Pre-cooking: 100℃ / 10 minutes;

[0058] Cooling: Cool to 30°C;

[0059] UV sterilization: 40℃, 1500 10 minutes.

[0060] Finished product results: Anthocyanin retention rate of 92.5%, dietary fiber retention rate of 93.8%; the tea soup is mellow, with obvious yam and poria flavors, a long-lasting sweet aftertaste, and no burnt or bitter taste.

[0061] Example 4: This example provides a black wheat tea product, the raw material ratio and preparation method of which are as follows:

[0062] Ingredients: 850g black wheat kernels, 50g yam kernels, 60g Poria cocos kernels, 30g roasted barley. Total weight: 990g.

[0063] Preparation method: exactly the same as in Example 1 (soaking for 50 minutes at 25°C, pre-cooking at 95°C for 9 minutes, baking as usual, and UV sterilization at 35°C for 1000°C for 15 minutes).

[0064] Finished product results: Anthocyanin retention rate of 92.9% and dietary fiber retention rate of 93.5%; the tea soup has a slight medicinal aroma, a harmonious taste, and no unpleasant flavors.

[0065] Comparative Example 1:

[0066] Ingredient ratio: Same as in Example 1 (850g black wheat, 60g yam, 50g Poria cocos, 40g roasted barley).

[0067] Preparation method: The traditional high-temperature frying process is adopted. The mixed raw materials are stir-fried at 200°C for 30 minutes until the surface is slightly charred; the remaining steps (screening, soaking, draining, cooling, removing impurities, sterilizing, and packaging) are the same as in Example 1.

[0068] Finished product results: The surface of the granules has scorched spots, the tea soup is cloudy and dark brown, and has a distinct burnt and bitter taste; Nutritional retention rate: The anthocyanin retention rate is only 32.4%, and the dietary fiber retention rate is 58.7%; far lower than Example 1, indicating that the high-temperature process leads to a large loss of core nutrients.

[0069] Comparative Example 2:

[0070] Raw material ratio: Same as in Example 1.

[0071] Preparation method: basically the same as in Example 1, except that gradient low temperature baking is replaced with constant temperature baking: bake at 130℃ for 45 minutes at one time (the total time is the same as gradient baking); the rest of the steps remain unchanged.

[0072] Finished product results: The granules are generally dry, with a single aroma and a slight burnt taste; the tea soup is slightly cloudy. Nutritional retention rate: anthocyanin retention rate of 68.5% and dietary fiber retention rate of 79.2%.

[0073] Comparative Example 3:

[0074] Raw material ratio: Same as in Example 1.

[0075] Preparation method: basically the same as in Example 1, but the ultraviolet sterilization step is omitted and the product is directly sealed and packaged.

[0076] Finished product results: After being placed at 37℃ for 30 days, the total bacterial count exceeded the limit of the national standard GB 7101-2022 (≤1000 CFU / g), indicating that the ultraviolet sterilization step is necessary to extend the shelf life; while the product of Example 1 had a total bacterial count ≤50 CFU / g under the same conditions.

[0077] Comparative Example 4:

[0078] Ingredient ratio: 750g black wheat grains (less than 80 parts), 100g yam grains (more than 8 parts), 80g Poria cocos grains (more than 7 parts), 10g roasted barley (less than 2 parts); total weight 940g.

[0079] Preparation method: Same as in Example 1.

[0080] Results: Anthocyanin retention rate was 88.2%, and dietary fiber retention rate was 89.5%; the tea soup was bitter and astringent, the yam flavor was too strong and masked the wheat aroma, the taste was not harmonious, and the nutrient retention rate was significantly reduced (below 90%).

[0081] The embodiments of the present invention are given for the purposes of illustration and description. Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Any changes, modifications, substitutions and variations made by those skilled in the art to the above embodiments within the scope of the present invention should be included within the protection scope of the present invention.

Claims

1. A black wheat tea product, characterized in that, It is made from the following ingredients in parts by weight: 80-90 parts black wheat grains, 4-8 parts yam grains, 3-7 parts Poria cocos grains, and 2-6 parts roasted barley.

2. The low-temperature aroma-locking preparation method for black wheat tea products according to claim 1, characterized in that, Includes the following steps: S1. Raw material screening: Select plump black wheat grains and auxiliary materials that are free from mold and insect infestation, and remove broken grains and impurities; S2. Constant temperature soaking: Soak the screened raw materials in pure water at 20-30℃ for 40-60 minutes; S3. Low-temperature drying: Air dry at 40℃ for 20 minutes; S4. Graded pre-cooking: Pre-cook at 90-100℃ using low-temperature steam for 8-10 minutes; S5, Gradient Low-Temperature Aroma-Locking Baking: Bake at 110℃ for 15 minutes in the first stage, 130℃ for 20 minutes in the second stage, and 120℃ for 10 minutes in the third stage; S6. Natural cooling: Cool to 20-30℃; S7. Impurity removal screening: Screening out broken pieces and coke particles; S8. Ultraviolet low-temperature sterilization: at 30-40℃, with a concentration of 500-1500... Irradiate with ultraviolet light for 10–20 minutes; S9. Sealed Packaging: The sterilized material is individually bagged and sealed.

3. The preparation method according to claim 2, characterized in that, The constant temperature soaking time is 50 minutes.

4. The preparation method according to claim 2, characterized in that, The grading and ripening pretreatment is carried out at a temperature of 95°C for 9 minutes.

5. The preparation method according to claim 2, characterized in that, The ultraviolet low-temperature sterilization temperature is 35℃, and the ultraviolet intensity is 1000. The duration is 15 minutes.

6. The black wheat tea product according to claim 1, characterized in that, The black wheat tea product is in granular form.

7. The application of the black wheat tea product according to claim 1 in the preparation of daily health-preserving tea drinks.

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