CN103815087A - Preparation method for malting barley tea - Google Patents
Preparation method for malting barley tea Download PDFInfo
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- CN103815087A CN103815087A CN201210468348.4A CN201210468348A CN103815087A CN 103815087 A CN103815087 A CN 103815087A CN 201210468348 A CN201210468348 A CN 201210468348A CN 103815087 A CN103815087 A CN 103815087A
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- barley
- germinating
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Abstract
The invention discloses a preparation method for malting barley tea. The method comprises the steps: barley is sprouted, and sprouted barley is adopted, the sprouted barley is compressed through a roller before being baked, and countless small cracks are formed on surfaces of the barley, so as to ensure that the barley is nutrient-rich. The malting barley tea has inherent sweet of the barley, and the problem that as the barley is directly baked at high temperature, the barley is easy to scorch or even carbonize in the traditional barley processing method is solved effectively.
Description
Technical field
The present invention relates to a kind of processing method of food, relate in particular to a kind of preparation method of germinating barley tea.
Background technology
Barley taste is sweet, property is flat, have that swollen, the flat stomach of dietotherapy quenches the thirst, in beneficial controlled atmosphere, strong blood vessels, real the five internal organs, change effect of paddy food.People like barley to carry out suitable processing, make baked barley tea and drink, and baked barley tea has the effect of nourishing the stomach, warm stomach, is applicable to various age brackets drunk by people.
At present, baked barley tea with the processing method of barley be mostly barley is placed in the heating containers such as iron pan directly heating stir-fry.The barley that this method is produced is easy to burned in high temperature, has bitter taste while brewing, lacks the intrinsic fragrant and sweet taste of barley, affects the quality of product.On the other hand, can not get rid of the carcinogenic risk causing due to burned carbonization when this baked barley tea of long-term drinking.
Summary of the invention
The object of this invention is to provide a kind of overcome the problems referred to above there is the intrinsic fragrant and sweet taste of barley, eutrophic, the preparation method of the baked barley tea drunk of can feeling at ease for a long time.
The present invention adopts following technical scheme to realize.
The preparation method of a kind of germinating barley tea of the present invention, comprises the steps:
1. barley washing, removes impurity, natural drying;
2. natural drying barley germinates in wheat machine processed, to the long 1-2mm of bud;
3. germinating barley is dried to barley water content 40-60% at 30-40 ℃;
4. dry germinating barley compresses by roller press, 10-60min;
5. the germinating barley having compressed is at 60-80 ℃ of dry 5-24 hour;
6. dry germinating barley is pulverized, sterilization, and packing, gets final product finished product.
The preparation method of germinating barley tea of the present invention, in step till 4. described roller press compressive strength is to produce micro-fractures in barley epidermis.
The preparation method of germinating barley tea of the present invention, step 6. described pearling cone meal is broken into the particle of 1-2mm size.
After barley germination, its nutritional labeling has obvious variation with respect to the barley before germinateing.After barley germination, the content of mineral substances such as its crude protein, reduced sugar, amino acid, vitamin B1 and calcium, phosphorus, iron all significantly rise, and starch, fat, crude fibre, phytic acid content obviously decline.
Method of the present invention adopts the raw material of germinating barley as baked barley tea, makes baked barley tea baked barley tea be rich in the various nutritional labelings of germinating barley, and the fragrance of the malty sweet taste of tool and barley, and this is the feature that traditional baked barley tea fails to have.
On the other hand, traditional baked barley tea by the processing method of barley is, barley directly put into iron pan or other heating containers bake at high temperature (more than 150 ℃), and this method causes barley in the burned blackening of high temperature, and its nutritional labeling such as is easy to not destroy at the shortcoming.The present invention adopts the barley of germination, is dried to certain water content, before baking, compresses with roller, form the method for countless micro-fractures on barley surface, realize barley in the time of baking, epidermis and inside can thermally equivalents, prevent that epidermis is burned, the defect of inner not yet done traditional barley processing method.The present invention all adopts the method for K cryogenic treatment (traditional method is more than 150 ℃) in whole process, solves barley active ingredient destroyed problem in high temperature.
Germinating barley tea of the present invention, after drying and crushing, is directly packaged in filtration pouch by specification, directly pouch is put into hot water or cold water while drinking, drinkable; Also can bulk packages, the hobby according to oneself while quoting is taken out suitable amount, directly puts into tea set and brews, drinkable.
The baked barley tea that adopts method of the present invention to prepare, has the intrinsic fragrant and sweet taste of barley, and nutritional labeling is complete, drinks conveniently, quick.
The specific embodiment
Following non-limiting example can make the present invention of those of ordinary skill in the art's comprehend, but does not limit the present invention in any way.
Embodiment 1
1. barley washing 2 times, removes impurity, natural drying;
2. natural drying barley germinates in wheat machine processed, to the long 1-2mm of bud; 3. germinating barley is dried to barley water content 40% at 35 ℃;
4. dry germinating barley compresses by roller press, makes to produce micro-fractures in barley epidermis;
5. the germinating barley having compressed is dried 7 hours at 70 ℃;
6. dry germinating barley is ground into the fritter of 1-2mm size, sterilization, and the standard of 10g/ bag is sub-packed in filtration pouch, and packing, gets final product finished product.
Embodiment 2
1. barley washing 2 times, removes impurity, natural drying;
2. natural drying barley germinates in wheat machine processed, to the long 1-2mm of bud;
3. germinating barley is dried to barley water content 50% at 35 ℃;
4. dry germinating barley compresses by roller press, makes to produce micro-fractures in barley epidermis;
5. the germinating barley having compressed is dried 5 hours at 80 ℃;
6. dry germinating barley is ground into the fritter of 1-2mm size, sterilization, and the standard of 500g/ bag is sub-packed in sack, and packing, gets final product finished product.
Claims (3)
1. a preparation method for germinating barley tea, is characterized in that comprising the steps:
1. barley washing, removes impurity, natural drying;
2. natural drying barley germinates in wheat machine processed, to the long 1-2mm of bud;
3. germinating barley is dried to barley water content 40-60% at 30-40 ℃;
4. dry barley compresses by roller press, 10-60min;
5. the germinating barley having compressed is at 60-80 ℃ of dry 5-24 hour;
6. dry germinating barley is pulverized, sterilization, and packing, gets final product finished product.
2. the preparation method of germinating barley tea according to claim 1, is characterized in that in step till 4. described roller press compressive strength is to produce micro-fractures in barley epidermis.
3. the preparation method of germinating barley tea according to claim 1, it is characterized in that step 6. described pearling cone meal be broken into the particle of 1-2mm size.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210468348.4A CN103815087A (en) | 2012-11-16 | 2012-11-16 | Preparation method for malting barley tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210468348.4A CN103815087A (en) | 2012-11-16 | 2012-11-16 | Preparation method for malting barley tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103815087A true CN103815087A (en) | 2014-05-28 |
Family
ID=50750617
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210468348.4A Pending CN103815087A (en) | 2012-11-16 | 2012-11-16 | Preparation method for malting barley tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN103815087A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1277030A (en) * | 1999-07-22 | 2000-12-20 | 马振国 | Production process of cassia tea |
| KR20030041875A (en) * | 2003-01-10 | 2003-05-27 | 의성군농업기술센터 | Method for manufacturing of malt tea |
| CN101120705A (en) * | 2007-09-03 | 2008-02-13 | 王善友 | Bloom type barley tea stir-frying method |
| CN101288431A (en) * | 2008-05-27 | 2008-10-22 | 谢龙邦 | Nourishing stomach wheat germ tea |
| CN101322517A (en) * | 2007-06-15 | 2008-12-17 | 杨朝生 | Method for preparing concentrated ptisan |
| CN101411374A (en) * | 2008-12-04 | 2009-04-22 | 李从国 | Bitter-buckwheat embryo tea and preparation method thereof |
-
2012
- 2012-11-16 CN CN201210468348.4A patent/CN103815087A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1277030A (en) * | 1999-07-22 | 2000-12-20 | 马振国 | Production process of cassia tea |
| KR20030041875A (en) * | 2003-01-10 | 2003-05-27 | 의성군농업기술센터 | Method for manufacturing of malt tea |
| CN101322517A (en) * | 2007-06-15 | 2008-12-17 | 杨朝生 | Method for preparing concentrated ptisan |
| CN101120705A (en) * | 2007-09-03 | 2008-02-13 | 王善友 | Bloom type barley tea stir-frying method |
| CN101288431A (en) * | 2008-05-27 | 2008-10-22 | 谢龙邦 | Nourishing stomach wheat germ tea |
| CN101411374A (en) * | 2008-12-04 | 2009-04-22 | 李从国 | Bitter-buckwheat embryo tea and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140528 |