CN103918827B

CN103918827B - A kind of preparation method of freeze-drying rice tea

Info

Publication number: CN103918827B
Application number: CN201310490890.4A
Authority: CN
Inventors: 程世伦
Original assignee: ZHONGXIANG XINGLI FOOD Co Ltd
Current assignee: Zhongxiang Xing Li food Limited by Share Ltd
Priority date: 2013-10-20
Filing date: 2013-10-20
Publication date: 2016-05-25
Anticipated expiration: 2033-10-20
Also published as: CN103918827A

Abstract

The preparation method that the invention discloses a kind of freeze-drying rice tea, its preparation method is as follows: a, frying; B, Aqua Folium Camelliae sinensis preparation; C, immersion, draining; D, steam; E, paving dish, anxious freezing; F, vacuum freeze drying; G, metal detection; H, first pack product into the double-layer plastic bag of foodstuff sanitation-stage, then sealing, advantage of the present invention is: the nutritive value composition that has retained to greatest extent rice, eating mouth feel is good, integrates the delicate fragrance of the fragrant and sweet and Aqua Folium Camelliae sinensis of meter tea, has effect of the digestion relieved summer heat, quench one's thirst, promote, this product does not add any additive, environmental protection, is beneficial to the healthy of people, long shelf-life.

Description

A kind of preparation method of freeze-drying rice tea

Technical field

The present invention relates to the technical field of leisure food preparation method, more particularly relate to the technical field of freeze-drying leisure food preparation method.

Background technology

The distinctive a kind of local delicacy in meter Cha Shi Zhongxiang District Hubei Province city, be mainly summer edible, make also very simple, first rice being placed in unlimited pot adopts moderate heat to do stir-fry, off the pot while frying to rice jaundice band Jiao, elimination moisture content after eluriating with clear water, then put into and add clear water very hot oven in pot and boil to rice and bloom, off the pot naturally cooling. rice tea look yellowish, gives off a strong fragrance, and flavour is micro-sweet not light, slightly puckery not bitter, both can replace rice, and the tool effect of quenching one's thirst of drinking tea again, is the good merchantable brand of reducing temperature of heatstroke prevention in summer, and weather is warmmer, food more refreshing. in the rural area of From Zhongxiang Hubei, people generally, after the good rice of overnight boiling tea, contain in terrine, and second day is edible, rice tea overnight, and taste is slightly sour-sweet, more can improve a poor appetite, and promotes the production of body fluid to quench thirst, and does not have some local flavor. although the making of rice tea is simpler, but, in the time of frying, the duration and degree of heating and temperature control are improper, frying rice out will become paste, the rice tea flavour road bitterness that adopts the meter Jin Hang boiling that becomes paste to form, and rice tea look also shades black, inedibility, at present, adopt the rice tea of commonsense method frying among the people, in frying process, starch and institutional framework contained in rice are completely destroyed, decompose, become active carbon, whole nutritive values of rice are lost completely, frying process in addition also needs the time, along with the continuous quickening of people's modern life rhythm, instant food has obtained constantly universal, this unique snack of rice tea is not realized fast food only.

Summary of the invention

Object of the present invention provides a kind of eating mouth feel good in order to solve above-mentioned deficiency exactly, there is the effect of relieving summer heat, quenching one's thirst, promote digestion, environmental protection, do not add any additive, long shelf-life, the at utmost nutritive value of reservation rice, and can instant, the edible preparation method of freeze-drying rice tea very easily.

The technical solution that the present invention adopts in order to solve the problems of the technologies described above is as follows:

A preparation method for freeze-drying rice tea, its preparation method is as follows: a, frying: selecting high-quality brown rice is raw material, and brown rice is placed on to dry stir-fry in pot, off the pot when frying brown rice jaundice band is burnt, is a meter tea; B, Aqua Folium Camelliae sinensis preparation: add the ratio of 2 grams of tealeaves to prepare Aqua Folium Camelliae sinensis in every 1000 milliliters of boiling water; C, immersion, draining: add the ratio of 1000 milliliters of Aqua Folium Camelliae sinensis in every 1 ㎏ rice tea, rice tea good above-mentioned frying is put into the above-mentioned Aqua Folium Camelliae sinensis preparing and soak 1-1.5 hours, when immersion, water temperature is controlled at 25-40 DEG C, after having soaked, drains the water; D, steam: the rice tea draining the water after soaking is placed in steamer and is steamed, and the pressure in steamer is controlled at 0.05-0.08MPa, and temperature is controlled at 108-115 DEG C, and steaming 20-30 minutes can take the dish out of the pot, and then naturally cools to room temperature; E, paving dish, anxious freezing: the above-mentioned rice tea through steaming is layered in charging tray uniformly, then the rice tea that paving is coiled to send into temperature be that-35 ~-40 DEG C of urgency are frozen and in storehouse, carried out urgency and freeze 3 ~ 4 hours, make material central temperature reach-25 ~-30 DEG C; F, vacuum freeze drying: the anxious rice tea having frozen is sent in the closed container of vacuum drying system, under-30 ~-40 DEG C of freezing conditions, heat drying 12-15 hours under the vacuum degree condition of 40 ~ 60Pa, and make product final temperature can not exceed 70 DEG C, become finished product because distillation dehydrates; When described heat drying, in vacuum drying system equipment, the variations in temperature of heating plate is as follows successively: when beginning, temperature of heating plate is 30-35 DEG C; Through 2-2.5 hours, temperature of heating plate was upgraded to 90-95 DEG C, then constant temperature 0.4-0.6 hour, through 1-1.5 hours, temperature of heating plate was reduced to 88-93 DEG C again, then constant temperature 0.4-0.6 hour, through 2-2.5 hours, temperature of heating plate was reduced to 80-85 DEG C again, then constant temperature 0.4-0.6 hour, again through 1-1.5 hours, temperature of heating plate is upgraded to 85-90 DEG C, then constant temperature 0.4-0.6 hour, then through 1.5-2 hours, temperature of heating plate is reduced to 55-60 DEG C, and last constant temperature finishes for 2-2.5 hours; G, metal detection: product is crossed to metal detector and detect, detector iron sensitivity: 1.0mm, non-iron sensitivity: 1.2mm; H, first pack product into the double-layer plastic bag of foodstuff sanitation-stage, then sealing.

When described heat drying, in vacuum drying system equipment, the optimum temperature of heating plate changes as follows successively: when beginning, temperature of heating plate is 32 DEG C; Through 2.3 hours, temperature of heating plate was upgraded to 92 DEG C, then constant temperature 0.5 hour, through 1.2 hours, temperature of heating plate was reduced to 90 DEG C again, then constant temperature 0.5 hour, through 2.2 hours, temperature of heating plate was reduced to 82 DEG C again, then constant temperature 0.5 hour, again through 1.3 hours, temperature of heating plate is upgraded to 88 DEG C, then constant temperature 0.5 hour, then through 2 hours, temperature of heating plate is reduced to 58 DEG C, and last constant temperature finishes for 2.2 hours.

Described in frying process, brown rice is placed on to dry stir-fry in the pot of airtight micro-subnormal ambient, the pressure in pot is controlled at 60-80Pa, and the temperature in pot is controlled at 80-90 DEG C, and frying 35-40 minutes is off the pot in the time that brown rice jaundice band is burnt, is a meter tea.

In described Aqua Folium Camelliae sinensis preparation process, the tealeaves adopting is Hubei Chinese flowering crabapple.

The beneficial effect that the present invention adopts above-mentioned technical solution to reach is: 1, in the frying process of rice tea, adopt frying in complete hermetic micro-negative pressure space, formulate the frying temperature and time of science according to the characteristic of rice, can ensure like this rice frying to become jaundice with burnt effect, can not destroy again starch contained in rice and tissue thereof, retain to greatest extent the nutritive value composition of rice; 2, this product steams after special Aqua Folium Camelliae sinensis soaks again, and eating mouth feel is good, integrates the delicate fragrance of the fragrant and sweet and Aqua Folium Camelliae sinensis of meter tea, has effect of the digestion relieved summer heat, quench one's thirst, promote; 3, this product does not add any additive, and environmental protection is beneficial to the healthy of people; 4, adopted our company specially for the vacuum freeze drying temperature curve of rice tea unique design, product rehydration is good, can instant, now boil local flavor, and edible very convenient; 5, this product adopts brown rice raw material, and nutritive value is higher; 6, long shelf-life.

Detailed description of the invention

Embodiment 1: a kind of preparation method of freeze-drying rice tea, its preparation method is as follows: a, frying: selecting high-quality brown rice is raw material, brown rice is placed on to dry stir-fry in the pot of airtight micro-subnormal ambient, pressure in pot is controlled at 60Pa, temperature in pot is controlled at 80 DEG C, frying 40 minutes is off the pot in the time that brown rice jaundice band is burnt, is a meter tea; B, Aqua Folium Camelliae sinensis preparation: add the ratio of 2 grams of tealeaves to prepare Aqua Folium Camelliae sinensis in every 1000 milliliters of boiling water, described tealeaves is Hubei Chinese flowering crabapple; C, immersion, draining: add the ratio of 1000 milliliters of Aqua Folium Camelliae sinensis in every 1 ㎏ rice tea, rice tea good above-mentioned frying is put into the above-mentioned Aqua Folium Camelliae sinensis preparing and soak 1 hour, when immersion, water temperature is controlled at 40 DEG C, after having soaked, drains the water; D, steam: the rice tea draining the water after soaking is placed in steamer and is steamed, and the pressure in steamer is controlled at 0.05MPa, and temperature is controlled at 108 DEG C, and steaming 30 minutes can take the dish out of the pot, and then naturally cools to room temperature; E, paving dish, anxious freezing: the above-mentioned rice tea through steaming is layered in charging tray uniformly, then the rice tea that paving is coiled sends into temperature and freeze and in storehouse, carry out urgency and freeze 4 hours for-35 DEG C of urgency, make material central temperature reach-25 DEG C; F, vacuum freeze drying: the anxious rice tea having frozen is sent in the closed container of vacuum drying system, under-30 DEG C of freezing conditions, heat drying 14.5 hours under the vacuum degree condition of 40Pa, and make product final temperature can not exceed 70 DEG C, because dehydrating, distillation becomes finished product; When described heat drying, in vacuum drying system equipment, the variations in temperature of heating plate is as follows successively: when beginning, temperature of heating plate is 30 DEG C; Through 2.5 hours, temperature of heating plate was upgraded to 95 DEG C, then constant temperature 0.4 hour, through 1.5 hours, temperature of heating plate was reduced to 93 DEG C again, then constant temperature 0.4 hour, through 2.5 hours, temperature of heating plate was reduced to 80 DEG C again, then constant temperature 0.4 hour, again through 1.5 hours, temperature of heating plate is upgraded to 85 DEG C, then constant temperature 0.4 hour, then through 2.5 hours, temperature of heating plate is reduced to 55 DEG C, and last constant temperature finishes for 2 hours; G, metal detection: product is crossed to metal detector and detect, detector iron sensitivity: 1.0mm, non-iron sensitivity: 1.2mm; H, first pack product into the double-layer plastic bag of foodstuff sanitation-stage, then sealing.

Embodiment 2: a kind of preparation method of freeze-drying rice tea, its preparation method is as follows: a, frying: selecting high-quality brown rice is raw material, brown rice is placed on to dry stir-fry in the pot of airtight micro-subnormal ambient, pressure in pot is controlled at 80Pa, temperature in pot is controlled at 90 DEG C, frying 35 minutes is off the pot in the time that brown rice jaundice band is burnt, is a meter tea; B, Aqua Folium Camelliae sinensis preparation: add the ratio of 2 grams of tealeaves to prepare Aqua Folium Camelliae sinensis in every 1000 milliliters of boiling water, described tealeaves is Hubei Chinese flowering crabapple; C, immersion, draining: add the ratio of 1000 milliliters of Aqua Folium Camelliae sinensis in every 1 ㎏ rice tea, rice tea good above-mentioned frying is put into the above-mentioned Aqua Folium Camelliae sinensis preparing and soak 1.5 hours, when immersion, water temperature is controlled at 25 DEG C, after having soaked, drains the water; D, steam: the rice tea draining the water after soaking is placed in steamer and is steamed, and the pressure in steamer is controlled at 0.08MPa, and temperature is controlled at 115 DEG C, and steaming 20 minutes can take the dish out of the pot, and then naturally cools to room temperature; E, paving dish, anxious freezing: the above-mentioned rice tea through steaming is layered in charging tray uniformly, then the rice tea that paving is coiled sends into temperature and freeze and in storehouse, carry out urgency and freeze 3 hours for-40 DEG C of urgency, make material central temperature reach-30 DEG C; F, vacuum freeze drying: the anxious rice tea having frozen is sent in the closed container of vacuum drying system, under-40 DEG C of freezing conditions, heat drying 12.9 hours under the vacuum degree condition of 60Pa, and make product final temperature can not exceed 70 DEG C, because dehydrating, distillation becomes finished product; When described heat drying, in vacuum drying system equipment, the variations in temperature of heating plate is as follows successively: when beginning, temperature of heating plate is 35 DEG C; Through 2 hours, temperature of heating plate was upgraded to 90 DEG C, then constant temperature 0.6 hour, through 1 hour, temperature of heating plate was reduced to 88 DEG C again, then constant temperature 0.6 hour, through 2 hours, temperature of heating plate was reduced to 85 DEG C again, then constant temperature 0.6 hour, again through 1 hour, temperature of heating plate is upgraded to 90 DEG C, then constant temperature 0.6 hour, then through 2 hours, temperature of heating plate is reduced to 60 DEG C, and last constant temperature finishes for 2.5 hours; G, metal detection: product is crossed to metal detector and detect, detector iron sensitivity: 1.0mm, non-iron sensitivity: 1.2mm; H, first pack product into the double-layer plastic bag of foodstuff sanitation-stage, then sealing.

Embodiment 3: a kind of preparation method of freeze-drying rice tea, its preparation method is as follows: a, frying: selecting high-quality brown rice is raw material, brown rice is placed on to dry stir-fry in the pot of airtight micro-subnormal ambient, pressure in pot is controlled at 70Pa, temperature in pot is controlled at 86 DEG C, frying 38 minutes is off the pot in the time that brown rice jaundice band is burnt, is a meter tea; B, Aqua Folium Camelliae sinensis preparation: add the ratio of 2 grams of tealeaves to prepare Aqua Folium Camelliae sinensis in every 1000 milliliters of boiling water, described tealeaves is Hubei Chinese flowering crabapple; C, immersion, draining: add the ratio of 1000 milliliters of Aqua Folium Camelliae sinensis in every 1 ㎏ rice tea, rice tea good above-mentioned frying is put into the above-mentioned Aqua Folium Camelliae sinensis preparing and soak 1.2 hours, when immersion, water temperature is controlled at 30 DEG C, after having soaked, drains the water; D, steam: the rice tea draining the water after soaking is placed in steamer and is steamed, and the pressure in steamer is controlled at 0.06MPa, and temperature is controlled at 110 DEG C, and steaming 26 minutes can take the dish out of the pot, and then naturally cools to room temperature; E, paving dish, anxious freezing: the above-mentioned rice tea through steaming is layered in charging tray uniformly, then the rice tea that paving is coiled sends into temperature and freeze and in storehouse, carry out urgency and freeze 3.5 hours for-38 DEG C of urgency, make material central temperature reach-26 DEG C; F, vacuum freeze drying: the anxious rice tea having frozen is sent in the closed container of vacuum drying system, under-35 DEG C of freezing conditions, heat drying 13.4 hours under the vacuum degree condition of 50Pa, and make product final temperature can not exceed 70 DEG C, because dehydrating, distillation becomes finished product; When described heat drying, in vacuum drying system equipment, the variations in temperature of heating plate is as follows successively: when beginning, temperature of heating plate is 32 DEG C; Through 2.3 hours, temperature of heating plate was upgraded to 92 DEG C, then constant temperature 0.5 hour, through 1.2 hours, temperature of heating plate was reduced to 90 DEG C again, then constant temperature 0.5 hour, through 2.2 hours, temperature of heating plate was reduced to 83 DEG C again, then constant temperature 0.5 hour, again through 1.3 hours, temperature of heating plate is upgraded to 88 DEG C, then constant temperature 0.5 hour, then through 2.2 hours, temperature of heating plate is reduced to 58 DEG C, and last constant temperature finishes for 2.2 hours; G, metal detection: product is crossed to metal detector and detect, detector iron sensitivity: 1.0mm, non-iron sensitivity: 1.2mm; H, first pack product into the double-layer plastic bag of foodstuff sanitation-stage, then sealing.

Claims

1. a preparation method for freeze-drying rice tea, is characterized in that its preparation method is as follows: a, frying: selecting high-quality brown rice is raw material, and brown rice is placed on to dry stir-fry in pot, off the pot when frying brown rice jaundice band is burnt, is a meter tea; B, Aqua Folium Camelliae sinensis preparation: add the ratio of 2 grams of tealeaves to prepare Aqua Folium Camelliae sinensis in every 1000 milliliters of boiling water; C, immersion, draining: add the ratio of 1000 milliliters of Aqua Folium Camelliae sinensis in every 1 ㎏ rice tea, rice tea good above-mentioned frying is put into the above-mentioned Aqua Folium Camelliae sinensis preparing and soak 1-1.5 hours, when immersion, water temperature is controlled at 25-40 DEG C, after having soaked, drains the water; D, steam: the rice tea draining the water after soaking is placed in steamer and is steamed, and the pressure in steamer is controlled at 0.05-0.08MPa, and temperature is controlled at 108-115 DEG C, and steaming 20-30 minutes can take the dish out of the pot, and then naturally cools to room temperature; E, paving dish, anxious freezing: the above-mentioned rice tea through steaming is layered in charging tray uniformly, then the rice tea that paving is coiled to send into temperature be that-35 ~-40 DEG C of urgency are frozen and in storehouse, carried out urgency and freeze 3 ~ 4 hours, make material central temperature reach-25 ~-30 DEG C; F, vacuum freeze drying: the anxious rice tea having frozen is sent in the closed container of vacuum drying system, under-30 ~-40 DEG C of freezing conditions, heat drying 12-15 hours under the vacuum degree condition of 40 ~ 60Pa, and make product final temperature can not exceed 70 DEG C, become finished product because distillation dehydrates; When described heat drying, in vacuum drying system equipment, the variations in temperature of heating plate is as follows successively: when beginning, temperature of heating plate is 30-35 DEG C; Through 2-2.5 hours, temperature of heating plate was upgraded to 90-95 DEG C, then constant temperature 0.4-0.6 hour, through 1-1.5 hours, temperature of heating plate was reduced to 88-93 DEG C again, then constant temperature 0.4-0.6 hour, through 2-2.5 hours, temperature of heating plate was reduced to 80-85 DEG C again, then constant temperature 0.4-0.6 hour, again through 1-1.5 hours, temperature of heating plate is upgraded to 85-90 DEG C, then constant temperature 0.4-0.6 hour, then through 1.5-2 hours, temperature of heating plate is reduced to 55-60 DEG C, and last constant temperature finishes for 2-2.5 hours; G, metal detection: product is crossed to metal detector and detect, detector iron sensitivity: 1.0mm, non-iron sensitivity: 1.2mm; H, first pack product into the double-layer plastic bag of foodstuff sanitation-stage, then sealing.

2. the preparation method of a kind of freeze-drying rice tea according to claim 1, is characterized in that: when described heat drying, in vacuum drying system equipment, the optimum temperature of heating plate changes as follows successively: when beginning, temperature of heating plate is 32 DEG C; Through 2.3 hours, temperature of heating plate was upgraded to 92 DEG C, then constant temperature 0.5 hour, through 1.2 hours, temperature of heating plate was reduced to 90 DEG C again, then constant temperature 0.5 hour, through 2.2 hours, temperature of heating plate was reduced to 82 DEG C again, then constant temperature 0.5 hour, again through 1.3 hours, temperature of heating plate is upgraded to 88 DEG C, then constant temperature 0.5 hour, then through 2 hours, temperature of heating plate is reduced to 58 DEG C, and last constant temperature finishes for 2.2 hours.

3. the preparation method of a kind of freeze-drying rice tea according to claim 1, it is characterized in that: described in frying process, brown rice is placed on to dry stir-fry in the pot of airtight micro-subnormal ambient, pressure in pot is controlled at 60-80Pa, temperature in pot is controlled at 80-90 DEG C, frying 35-40 minutes is off the pot in the time that brown rice jaundice band is burnt, is a meter tea.

4. the preparation method of a kind of freeze-drying rice tea according to claim 1, is characterized in that: in described Aqua Folium Camelliae sinensis preparation process, the tealeaves adopting is Hubei Chinese flowering crabapple.