Rice tea production method

Abstract

The application provides a rice tea generating method, comprising the following steps: ①, selecting rice milk powder and black tea, and brewing the rice milk and black tea soup with hot water; ②, filtering the brewed rice milk and black tea soup; ③, mixing the rice milk and black tea soup uniformly according to a proportion to form rice tea; ④, performing several times of homogenization under certain conditions; and ⑤, filling, sterilizing and cooling the rice tea to obtain rice tea products. The application generates rice tea containing rice protein and black tea containing tea polyphenols, which can meet the dietary requirements of vegetarian people and people with lactose intolerance.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a method for producing rice tea. Background Technology

[0002] Lactose intolerance is a clinical syndrome characterized by symptoms such as bloating, diarrhea, and abdominal discomfort after consuming lactose-containing foods (such as milk and dairy products). Currently available rice milk, made from rice and cow's milk, is not suitable for lactose-intolerant individuals and cannot meet their nutritional needs. Summary of the Invention

[0003] Therefore, the present invention provides a method for producing rice tea containing rice protein and black tea containing tea polyphenols, which can meet the dietary needs of vegetarians and lactose-intolerant individuals.

[0004] A method for producing rice tea includes the following steps: ① Select rice flour and black tea, and brew the rice flour and black tea with hot water; ② Filter the soaked rice milk and black tea soup; ③ Mix rice milk and black tea in a specific ratio to form rice tea; ④ Under certain conditions, perform homogenization several times; ⑤ After filling, sterilizing, and cooling the rice tea, it can be made into a finished rice tea product.

[0005] Furthermore, in ①, the ratio of rice flour to water is 1:20, and the ratio of black tea to water is 1:30.

[0006] Furthermore, ③ 60.0 to 65.0 parts of rice milk and 30.0 to 35.0 parts of black tea soup.

[0007] Furthermore, 4.0-5.0 parts of short-chain inulin, 0.50-0.80 parts of sea salt, 0.10-0.20 parts of xanthan gum, and 0.10-0.20 parts of sodium carboxymethyl cellulose are added to the rice tea for flavoring and thickening.

[0008] Furthermore, ① the brewing temperature for rice flour is 100℃.

[0009] Furthermore, ① the steeping temperature of the black tea soup is 80℃, and the steeping time is 15 minutes.

[0010] Furthermore, ② the rice slurry is filtered through a 100-120 mesh screen, and the black tea soup is filtered through a 200-300 mesh screen.

[0011] Furthermore, the sterilization conditions in step ⑤ are 121℃ for 20 min.

[0012] Furthermore, in step ④, the homogenization conditions are: homogenization temperature below 50℃, homogenization pressure 25~50MPa, and 1~3 times.

[0013] Furthermore, ① the black tea is first roasted at 60℃ for 30 to 60 minutes.

[0014] This invention produces a rice tea containing rice protein and black tea containing tea polyphenols, which can meet the dietary needs of vegetarians and lactose-intolerant individuals. Attached Figure Description

[0015] Figure 1 This is a flowchart of the rice tea production method of the present invention. Detailed Implementation

[0016] like Figure 1 As shown, the present invention provides a method for producing rice tea, comprising the following steps: ① Select rice flour and black tea, and brew the rice flour and black tea with hot water; ② Filter the soaked rice milk and black tea soup; ③ Mix rice milk and black tea in a specific ratio to form rice tea; ④ Under certain conditions, perform homogenization several times; ⑤ After filling, sterilizing, and cooling the rice tea, it can be made into a finished rice tea product.

[0017] This invention produces a rice tea containing rice protein and black tea containing tea polyphenols, which can meet the dietary needs of vegetarians and lactose-intolerant individuals.

[0018] In step ①, the ratio of rice flour to water is 1:20, and the ratio of black tea to water is 1:30. This will yield rice flour and black tea with suitable flavors.

[0019] ③ Mix 60.0-65.0 parts rice milk and 30.0-35.0 parts black tea broth. This allows for the production of rice milk containing rice protein and black tea broth containing tea polyphenols, using rice milk as the main component and black tea broth as the secondary component.

[0020] Furthermore, 4.0-5.0 parts of short-chain inulin, 0.50-0.80 parts of sea salt, 0.10-0.20 parts of xanthan gum, and 0.10-0.20 parts of sodium carboxymethyl cellulose are added to the rice tea for flavoring and thickening. This yields a new health-promoting rice tea product that differs from existing technologies.

[0021] Rice milk is made from rice and contains rice protein.

[0022] Black tea contains tea polyphenols, which have excellent physiological functions such as delaying aging, preventing cardiovascular diseases, and enhancing immune function, as well as the effects of strengthening teeth, preventing periodontitis, and preventing tooth decay.

[0023] Inulin is a polysaccharide found in plants. Short-chain inulin contains a large amount of monosaccharides and disaccharides, and its sweetness is equivalent to 30% to 50% of that of sucrose. It has the effects of controlling blood lipids, lowering blood sugar, promoting mineral absorption, regulating intestinal microbiota, rapidly increasing the number of bifidobacteria in the intestine, protecting the liver, and preventing colon cancer.

[0024] Sea salt is made by evaporating water from seawater. It has a low sodium chloride content and contains a variety of trace elements needed by the human body. It can reduce the sweetness of rice milk and make the taste more fragrant and mellow.

[0025] Xanthan gum is a microbial extracellular polysaccharide that combines thickening, suspension, emulsification, and stabilization functions.

[0026] Sodium carboxymethyl cellulose is a water-soluble cellulose ether. When combined with xanthan gum, it can make the rice-tea system more stable.

[0027] ① The brewing temperature for rice flour powder is 100℃. This allows the rice flour powder to fully dissolve, resulting in a rice flour paste with a suitable flavor.

[0028] ① The steeping temperature for black tea is 80℃, and the steeping time is 15 minutes. This allows the black tea leaves to fully open, releasing more of their beneficial components and resulting in a well-tasting black tea infusion.

[0029] ② Filter the rice milk through a 100-120 mesh sieve and the black tea soup through a 200-300 mesh sieve. This will result in clearer rice milk and black tea soup free of impurities.

[0030] ⑤ The sterilization conditions are 121℃ for 20 minutes. This will thoroughly sterilize the packaged rice tea and kill any bacteria inside.

[0031] ④ The homogenization conditions are as follows: homogenization temperature below 50℃, homogenization pressure 25~50MPa, 1~3 times. This will result in a more uniform and higher quality rice tea.

[0032] ① The black tea is first roasted at 60℃ for 30 to 60 minutes. This not only reduces the moisture content of the tea leaves, which helps maintain the stability of the black tea's quality, but also further promotes the transformation of the tea's internal substances and optimizes the tea's flavor and quality. Example 1

[0033] A method for producing rice tea includes the following steps: ① Select rice flour and black tea that has been roasted at 60℃ for 30 minutes. Use 100℃ hot water to brew rice flour, with a ratio of rice flour to water of 1:20. Use 80℃ hot water to brew black tea, with a ratio of black tea to water of 1:30. The steeping time is 15 minutes.

[0034] ② Use a 100-mesh sieve and a 200-mesh sieve to filter the soaked rice milk and black tea soup respectively.

[0035] ③ Mix 60.0 parts rice milk and 30.0 parts black tea soup evenly to form rice tea.

[0036] ④ Add 4.0 parts short-chain inulin, 0.50 parts sea salt, 0.10 parts xanthan gum, and 0.10 parts sodium carboxymethyl cellulose to the rice tea to flavor and thicken it.

[0037] ⑤ Homogenize once at a temperature below 50℃ and a pressure of 25MPa.

[0038] ⑥ Fill the rice tea container, sterilize at 121℃ for 20 minutes, and cool to obtain the finished rice tea product. Example 2

[0039] A method for producing rice tea includes the following steps: ① Select rice flour and black tea that has been roasted at 60℃ for 45 minutes. Use 100℃ hot water to brew rice flour, with a ratio of rice flour to water of 1:20. Use 80℃ hot water to brew black tea, with a ratio of black tea to water of 1:30. The steeping time is 15 minutes.

[0040] ② Filter the soaked rice milk and black tea soup using a 100-mesh sieve and a 300-mesh sieve respectively.

[0041] ③ Mix 60.0 parts rice milk and 35.0 parts black tea soup evenly to form rice tea.

[0042] ④ Add 4.0 parts short-chain inulin, 0.80 parts sea salt, 0.15 parts xanthan gum, and 0.15 parts sodium carboxymethyl cellulose to the rice tea to flavor and thicken it.

[0043] ⑤ Homogenize twice under conditions of 25 MPa pressure and below 50℃.

[0044] ⑥ Fill the rice tea container, sterilize at 121℃ for 20 minutes, and cool to obtain the finished rice tea product. Example 3

[0045] A method for producing rice tea includes the following steps: ① Select rice flour and black tea that has been roasted at 60℃ for 60 minutes. Use 100℃ hot water to brew rice flour, with a ratio of rice flour to water of 1:20. Use 80℃ hot water to brew black tea, with a ratio of black tea to water of 1:30. The steeping time is 15 minutes.

[0046] ② Filter the soaked rice milk and black tea soup using a 120-mesh sieve and a 300-mesh sieve respectively.

[0047] ③ Mix 65.0 parts rice milk and 35.0 parts black tea soup evenly to form rice tea.

[0048] ④ Add 5.0 parts short-chain inulin, 0.80 parts sea salt, 0.20 parts xanthan gum, and 0.20 parts sodium carboxymethyl cellulose to the rice tea to flavor and thicken it.

[0049] ⑤ Homogenize three times under conditions of 50℃ and 50MPa pressure.

[0050] ⑥ Fill the rice tea container, sterilize at 121℃ for 20 minutes, and cool to obtain the finished rice tea product. Example 4

[0051] A method for producing rice tea includes the following steps: ① Select rice flour and black tea that has been roasted at 60℃ for 60 minutes. Use 100℃ hot water to brew rice flour, with a ratio of rice flour to water of 1:20. Use 80℃ hot water to brew black tea, with a ratio of black tea to water of 1:30. The steeping time is 15 minutes.

[0052] ② Filter the soaked rice milk and black tea soup using a 120-mesh sieve and a 300-mesh sieve respectively.

[0053] ③ Mix 65.0 parts rice milk and 30.0 parts black tea soup evenly to form rice tea.

[0054] ④ Add 4.0 parts short-chain inulin, 0.80 parts sea salt, 0.20 parts xanthan gum, and 0.20 parts sodium carboxymethyl cellulose to the rice tea to flavor and thicken it.

[0055] ⑤ Homogenize three times under conditions of 50℃ and 50MPa pressure.

[0056] ⑥ Fill the rice tea container, sterilize at 121℃ for 20 minutes, and cool to obtain the finished rice tea product.

[0057] The rice tea product generated by the above embodiments contains rice milk containing rice protein and black tea containing tea polyphenols; it has a good flavor, high nutritional value, and stable product properties; it is suitable for a wide range of people, especially people with lactose intolerance, vegetarians, diabetics, and people with hypertension, blood sugar, and blood lipids; its applications are very broad.

Claims

1. A method for producing rice tea, characterized in that, Includes the following steps: ① Select rice flour and black tea, and brew the rice flour and black tea with hot water; ② Filter the soaked rice milk and black tea soup; ③ Mix rice milk and black tea in a certain proportion to form rice tea; ④ Under certain conditions, perform homogenization several times; ⑤ After filling, sterilizing, and cooling the rice tea, it can be made into a finished rice tea product.

2. The method for producing rice tea as described in claim 1, characterized in that, ① In the mixture, the ratio of rice flour to water is 1:20, and the ratio of black tea to water is 1:

30.

3. The method for producing rice tea as described in claim 1, characterized in that, ③ 60.0 to 65.0 parts of rice milk and 30.0 to 35.0 parts of black tea soup.

4. The method for producing rice tea as described in claim 3, characterized in that, 4.0-5.0 parts of short-chain inulin, 0.50-0.80 parts of sea salt, 0.10-0.20 parts of xanthan gum, and 0.10-0.20 parts of sodium carboxymethyl cellulose were added to the rice tea to flavor and thicken it.

5. The method for producing rice tea as described in claim 1, characterized in that, ① The brewing temperature for rice flour is 100℃.

6. The method for producing rice tea as described in claim 1, characterized in that, ①The steeping temperature for Chinese black tea is 80℃, and the steeping time is 15 minutes.

7. The method for producing rice tea as described in claim 1, characterized in that, ② Filter the rice paste through a 100-120 mesh sieve and the black tea soup through a 200-300 mesh sieve.

8. The method for producing rice tea as described in claim 1, characterized in that, ⑤ The sterilization conditions are 121℃ for 20 min.

9. The method for producing rice tea as described in claim 1, characterized in that, ④ The homogenization conditions are: homogenization temperature below 50℃, homogenization pressure 25~50MPa, 1~3 times.

10. The method for producing rice tea as described in claim 1, characterized in that, ① The black tea is first roasted at 60℃ for 30 to 60 minutes.

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