CN104431172A - Production method of oat tea - Google Patents

Abstract

The invention discloses a production method of oat tea. The oat tea is prepared by adopting a production process of washing, removing pappus, airing, frying, granulating and peeling off. The pappus is removed by rolling, oat is stirred and fried and the rightly-fried oat is prepared into particles with the sizes being 0.8mm-1.2mm; and the peels are removed to obtain the oat tea which has the relatively strong aroma, long aroma retention time and relatively good taste, and the nutritional ingredients are not easy to lose. The oat tea is very convenient to use and the production method is simple; the nutritional ingredients in the oat are sufficiently released when the oat tea is brewed with boiled water, the nutritional value is increased, and the edible value and the medical value are also obviously improved; beta-glucan in the oat can be used for slowing down the increasing of the content of glucose in blood, so that obesity, diabetes mellitus and cardiovascular diseases are prevented and controlled; and rich dietary fibers in the oat have the effect of clearing intestinal tract garbage.

Description

The preparation method of oat tea

Technical field

The invention belongs to food processing technology field, relate to the preparation method of oat tea.

Background technology

Oat is grass, and be referred to as bromegrass, wild oat fruit in Compendium of Material Medica, oat is not easily peeled, so be called as Avena stivai, is a kind of low sugar, high nutrition, high energy food.Oat nature and flavor are sweet flat, and the beneficial spleen of energy nourishes heart, arrest sweating, has higher nutritive value, can be used for body empty spontaneous perspiration, night sweat or pulmonary tuberculosis patient.Decoct soup clothes.Oat is rich in dietary fiber, and can promote enterogastric peristalsis, be beneficial to defecation, heat is low, and glycemic index is low, blood lipid-reducing blood sugar-decreasing, is also one of high-grade tonic, and nutritive value is not containing cholesterol, with a small amount of fat of full cereals.Existing oat major part is made oatmeal and is eaten, and when oatmeal eats, oat Middle nutrition composition not easily discharges, and fragrance is not dense, and taste is also bad, uses inconvenience, and nutritional labeling easily runs off.

Summary of the invention

The technical problem to be solved in the present invention is: the preparation method providing oat tea, and it is denseer that obtained oat tea has fragrance, and the fragrance retention time is longer, taste is better, easy to use, rich in nutritive value, edible high with medical value, preparation method is simple, to overcome the deficiencies in the prior art.

The technical scheme that the present invention takes is: the preparation method of oat tea, comprises the following steps:

(1) selection: oat is 80 ~ 100 by weight;

(2) clean: clean up after oat grain being gone out decontamination;

(3) de-fine hair: clean oat grain is put into snakeskin pocket, is placed on articles made of bamboo, articles made of bamboo are put into basin, repeat to rub oat, till treating that fine hair comes off, then is poured into water cleaning removal fine hair by the oat after rubbing;

(4) dry: spread by oat and dry, water content is lower than 5%;

(5) frying: the oat of drying is put into pot and stir-fries, temperature 70 ~ 80 degree, 1 ~ 1.5 hour time;

(6) granulation peeling: the oat just fried is cooled 5 minutes and granulate, grain graininess 0.8 ~ 1.2 millimeter, removes the oat hull in obtained particle;

(7) vacuum packaging.

Pot is carried out preheating in (6) by described step, is heated to temperature 100 degree, then cools to 60 degree, can avoid causing oat burned black because frying, losing nutritive value.

Beneficial effect of the present invention: compared with prior art, the present invention removes floss by rubbing, stir-fry oat, and the oat just fried is made the grain graininess of 0.8 ~ 1.2mm, and remove epidermis, fragrance can be obtained denseer, the fragrance retention time is longer, taste is better, the oat tea that nutritional labeling not easily runs off, very convenient during use, and with in boiling water brew process, the nutritional labeling in oat fully can obtained release, improve nutritive value, and edibility and medical value also obviously improve, beta glucan in oat can slow down the increase of Glucose in Blood by Cyclic, prevention and corntrol obesity, diabetes and angiocardiopathy, the dietary fiber that oat is rich in has the effect of cleaning enteron aisle rubbish.

Detailed description of the invention

Embodiment 1: the preparation method of oat tea, comprises the following steps:

(1) selection: oat 80 jin;

(2) clean: clean up after oat grain being gone out decontamination;

(3) de-fine hair: clean oat grain is put into snakeskin pocket, be placed on articles made of bamboo, articles made of bamboo are put into basin, repeat to rub oat, by the effect between water and oat, oat shell can be split away off fast, till treating that fine hair comes off, then the oat after rubbing is poured into water cleaning removal fine hair;

(4) dry: spread by oat and dry, water content is lower than 5%;

(5) frying: the oat of drying is put into pot and stir-fries, temperature 70 ~ 80 degree, 0.3 ~ 0.5 hour time;

(6) granulation peeling: the oat just fried is cooled 5 minutes and granulate, grain graininess 0.8 ~ 1.2 millimeter, removes the oat hull in obtained particle;

(7) vacuum packaging.

In described step 6, pot is carried out preheating, be heated to temperature 100 degree, then cool to 60 degree.

Embodiment 2: the preparation method of oat tea, comprises the following steps:

(1) selection: oat 100 jin;

(2) clean: clean up after oat grain being gone out decontamination;

(3) de-fine hair: clean oat grain is put into snakeskin pocket, be placed on articles made of bamboo, articles made of bamboo are put into basin, repeat to rub oat, by the effect between water and oat, oat shell can be split away off fast, till treating that fine hair comes off, then the oat after rubbing is poured into water cleaning removal fine hair;

(4) dry: spread by oat and dry, water content is lower than 5%;

(5) frying: the oat of drying is put into pot and stir-fries, temperature 70 ~ 80 degree, 0.3 ~ 0.5 hour time;

(6) granulation peeling: the oat just fried is cooled 5 minutes and granulate, grain graininess 0.8 ~ 1.2 millimeter, removes the oat hull in obtained particle;

(7) vacuum packaging.

In described step 6, pot is carried out preheating, be heated to temperature 100 degree, then cool to 60 degree.

Claims (2)

1. the preparation method of oat tea, is characterized in that: comprise the following steps:

(1) selection: oat is 80 ~ 100 by weight;

(2) clean: clean up after oat grain being gone out decontamination;

(3) de-fine hair: clean oat grain is put into snakeskin pocket, is placed on articles made of bamboo, articles made of bamboo are put into basin, repeat to rub oat, till treating that fine hair comes off, then is poured into water cleaning removal fine hair by the oat after rubbing;

(4) dry: spread by oat and dry, water content is lower than 5%;

(5) frying: the oat of drying is put into pot and stir-fries, temperature 70 ~ 80 degree, 1 ~ 1.5 hour time;

(6) granulation peeling: the oat just fried is cooled 5 minutes and granulate, grain graininess 0.8 ~ 1.2 millimeter, removes the oat hull in obtained particle;

(7) vacuum packaging.

2. the preparation method of oat tea according to claim 1, is characterized in that: in described step 6, pot is carried out preheating, is heated to temperature 100 degree, then cools to 60 degree.