CN105394292A - Five-cereal germ jasmine tea and preparation method therefor - Google Patents
Five-cereal germ jasmine tea and preparation method therefor Download PDFInfo
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- CN105394292A CN105394292A CN201510928944.XA CN201510928944A CN105394292A CN 105394292 A CN105394292 A CN 105394292A CN 201510928944 A CN201510928944 A CN 201510928944A CN 105394292 A CN105394292 A CN 105394292A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention relates to the food technology field, and concretely relates to five-cereal germ jasmine tea and a preparation method therefor. The five-cereal germ jasmine tea is prepared from the following raw materials, by weight, 14-18 parts of jasmine tea, 5-8 parts of germinated green soybean germ, 10-12 parts of germinated maize germ, 10-12 parts of germinated red rice germ, 8-10 parts of germinated 5-7 parts of germinated tartary buckwheat germ and 6-8 parts of germinated barley germ. The obtained five-cereal germ jasmine tea combines jasmine and five-cereal germinated germ, and a scented tea product with various physiological activities is processed and developed. The provided five-cereal germ jasmine tea has substantial functions of adjusting human body internal secretion, lowering blood fat and raising the body antioxidation capability. Through combination of germination, extraction method and raw materials, the content of functional components in the scented tea can be raised furthest, the tea soup brewed by scented tea has dense and refreshing jasmine fragrance, the fragrance is light and the five-cereal germ jasmine tea tastes cool and refreshing.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of five cereals plumule jasmine tea and preparation method thereof.
Background technology
Jasmine, belongs to Oleaceae, and upright or climbing shrub, the Hua Jixiang of jasmine is famous jasmine tea raw material and important flavor of raw material.Jasmine contains 20 multiple compounds such as a large amount of aromatic oil, geraniol, flores aurantii green pepper alcohol, cloves ester, have " regulating qi to alleviate mental depression, ward off dirty and in " effect, dysentery, stomachache, conjunctivitis and sore etc. are had to the effect of good eliminating inflammation and expelling toxin.Jasmine tea have clear liver and improve vision, promote the production of body fluid to quench thirst, defaecation Li Shui, hypotensive, cardiac stimulant, anticancer, anti-ageing effect, drink for a long time people can be made to promote longevity, physically and mentally healthy.
Seed is after germinateing, and due to physics various in its body and biochemical reaction, kind and the content of the functional nutrient composition in seed all can significantly increase, and some seed is after germinateing, and its mouthfeel also becomes better.As harsh feeling, the taste of bringing back to life of corn, the flatulence of soybean, beany flavor, the stiff sense of brown rice, rice bran taste can be greatly improved and even disappear, and form unique fragrant and sweet local flavor and good taste.The most important thing is, the increase of seed some function factors in germination process, as after soybean germination, isoflavones, GABA, ascorbic acid equal size significantly increase, its health care is obviously strengthened.Superoxide dismutase in germination corn, the GABA in sprouted unpolished rice, wheat class, amino acid, mineral matter, vitamin, IP6, dietary fiber equal size significantly increase.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of function that can play each raw material to greatest extent, five cereals plumule jasmine tea that mouthfeel is better and preparation method thereof.
Technical scheme provided by the invention is: provide a kind of five cereals plumule jasmine tea, the raw material comprising following weight portion is prepared from: jasmine tea 14-18 part, germination green soybean plumule 5-8 part, germination maize germ 10-12 part, germination red rice plumule 10-12 part, germination red wheat plumule 8-10 part, germination Tartary buckwheat germ 5-7 part, germinating barley plumule 6-8 part.
Preferably, the raw material that above-mentioned five cereals plumule jasmine tea comprises following weight portion is prepared from: jasmine tea 16 parts, 7 parts, germination green soybean plumule, germination maize germ 11 parts, 11 parts, germination red rice plumule, 9 parts, germination red wheat plumule, germination Tartary buckwheat germ 6 parts, 7 parts, germinating barley plumule.
Preferably, in above-mentioned five cereals plumule jasmine tea, described jasmine tea obtains by the following method: get Jasmine, and remove foreign material and the flower that rots, indoor are spread out and dried 3 hours, put into the frying pan of pot temperature 120 DEG C, do not stop to stir, complete 4 minutes, pick up, then knead, in spending 75% moisture rub out; Spread after kneading and dry 16 minutes in temperature 80-85 DEG C of drying baker, within every 5 minutes, turn over 1 time, then drying baker temperature is reduced to 70-75 DEG C of baking 20 minutes, drop to 50 DEG C more afterwards, dry 20 minutes to obtain finished product;
Described germination green soybean plumule obtains by the following method: clear water green soybean being placed in 28 DEG C soaks 20 hours, and at 33 DEG C of temperature, vernalization 46 hours, drains after purified rinse water, de-embryo; Green soybean plumule is dried to water content 12.5%;
Described germination maize germ obtains by the following method: clear water corn being placed in 30 DEG C soaks 16 hours, and at 33 DEG C of temperature, vernalization 48 hours, drains after purified rinse water, de-embryo; Maize germ is dried to water content 12.5%;
Described germination red rice plumule obtains by the following method: clear water red rice brown rice being placed in 28 DEG C soaks 12 hours, and at 34 DEG C of temperature, vernalization 24 hours, drains after purified rinse water, de-embryo; Red rice plumule is dried to water content 12.5%;
Described germination red wheat plumule obtains by the following method: clear water red wheat being placed in 30 DEG C soaks 15 hours, and at 32 DEG C of temperature, vernalization 30 hours, drains after purified rinse water, de-embryo; Red wheat plumule is dried to water content 12.5%;
Described germination Tartary buckwheat germ obtains by the following method: clear water duck wheat being placed in 28 DEG C soaks 16 hours, and at 32 DEG C of temperature, vernalization 40 hours, drains after purified rinse water, de-embryo; Tartary buckwheat germ is dried to water content 12.5%;
Described germinating barley plumule obtains by the following method: clear water barley being placed in 29 DEG C soaks 14 hours, and at 33 DEG C of temperature, vernalization 24 hours, drains after purified rinse water, de-embryo; Barley germs is dried to water content 12.5%.
Another technical scheme of the present invention is: the preparation method providing a kind of five cereals plumule jasmine tea, prepare burden by the weight part ratio of jasmine tea 14-18 part, germination green soybean plumule 5-8 part, germination maize germ 10-12 part, germination red rice plumule 10-12 part, germination red wheat plumule 8-10 part, germination Tartary buckwheat germ 5-7 part, germinating barley plumule 6-8 part, be uniformly mixed, load filter bag of making tea and be finished product.
Preferably, in the preparation method of above-mentioned five cereals plumule jasmine tea, described jasmine tea obtains by the following method: get Jasmine, and remove foreign material and the flower that rots, indoor are spread out and dried 3 hours, put into the frying pan of pot temperature 120 DEG C, do not stop to stir, complete 4 minutes, pick up, then knead, in spending 75% moisture rub out; Spread after kneading and dry 16 minutes in temperature 80-85 DEG C of drying baker, within every 5 minutes, turn over 1 time, then drying baker temperature is reduced to 70-75 DEG C of baking 20 minutes, drop to 50 DEG C more afterwards, dry 20 minutes to obtain finished product;
Described germination green soybean plumule obtains by the following method: clear water green soybean being placed in 28 DEG C soaks 20 hours, and at 33 DEG C of temperature, vernalization 46 hours, drains after purified rinse water, de-embryo; Green soybean plumule is dried to water content 12.5%;
Described germination maize germ obtains by the following method: clear water corn being placed in 30 DEG C soaks 16 hours, and at 33 DEG C of temperature, vernalization 48 hours, drains after purified rinse water, de-embryo; Maize germ is dried to water content 12.5%;
Described germination red rice plumule obtains by the following method: clear water red rice brown rice being placed in 28 DEG C soaks 12 hours, and at 34 DEG C of temperature, vernalization 24 hours, drains after purified rinse water, de-embryo; Red rice plumule is dried to water content 12.5%;
Described germination red wheat plumule obtains by the following method: clear water red wheat being placed in 30 DEG C soaks 15 hours, and at 32 DEG C of temperature, vernalization 30 hours, drains after purified rinse water, de-embryo; Red wheat plumule is dried to water content 12.5%;
Described germination Tartary buckwheat germ obtains by the following method: clear water duck wheat being placed in 28 DEG C soaks 16 hours, and at 32 DEG C of temperature, vernalization 40 hours, drains after purified rinse water, de-embryo; Tartary buckwheat germ is dried to water content 12.5%;
Described germinating barley plumule obtains by the following method: clear water barley being placed in 29 DEG C soaks 14 hours, and at 33 DEG C of temperature, vernalization 24 hours, drains after purified rinse water, de-embryo; Barley germs is dried to water content 12.5%.
Beneficial effect of the present invention is: gained five cereals plumule jasmine tea of the present invention combines Jasmine and five cereals germinating bud, the jasmine tea product with multiple physiologically active feature is developed in processing, gained five cereals plumule jasmine tea of the present invention is rich in aromatic oil, geraniol, flores aurantii green pepper alcohol, cloves ester biological flavones, GABA, amino acid, dietary fiber, oryzanol, vitamin, superoxide dismutase, phytosterol, zinc, iron, selenium and other trace elements, have and significantly regulate human endocrine, clear liver and improve vision, promote the production of body fluid to quench thirst, defaecation Li Shui, hypotensive, cardiac stimulant, anti-cardiac-cerebral ischemia, anticancer, anti-ageing, antifatigue, improve cardio and vascular function, reducing blood lipid, strengthen effect of antioxidant ability of organism.Germination in technical solution of the present invention, extracting method and material combination, can increase the content of functional component in jasmine tea to greatest extent, and the millet paste making jasmine tea brew has strong tasty and refreshing jasmin, fragrance is light, and taste is refrigerant, often drinks and is highly profitable to health.
Detailed description of the invention
By describing technology contents of the present invention in detail, being realized object and effect, be explained below in conjunction with embodiment.
The design of most critical of the present invention is: seed is after germinateing, and due to physics various in its body and biochemical reaction, kind and the content of the functional nutrient composition in seed all can significantly increase, and some seed is after germinateing, and its mouthfeel also becomes better.
Embodiment 1
A kind of five cereals plumule jasmine tea, the raw material comprising following weight portion is prepared from: jasmine tea 16 parts, 7 parts, germination green soybean plumule, germination maize germ 11 parts, 11 parts, germination red rice plumule, 9 parts, germination red wheat plumule, germination Tartary buckwheat germ 6 parts, 7 parts, germinating barley plumule.
A kind of preparation method of five cereals plumule jasmine tea, press the weight part ratio batching of jasmine tea 16 parts, 7 parts, germination green soybean plumule, germination maize germ 11 parts, 11 parts, germination red rice plumule, 9 parts, germination red wheat plumule, germination Tartary buckwheat germ 6 parts, 7 parts, germinating barley plumule, be uniformly mixed, load filter bag of making tea and be finished product.
Embodiment 2
A kind of five cereals plumule jasmine tea, the raw material comprising following weight portion is prepared from: jasmine tea 14 parts, 5 parts, germination green soybean plumule, germination maize germ 10 parts, 10 parts, germination red rice plumule, 8 parts, germination red wheat plumule, germination Tartary buckwheat germ 5 parts, 6 parts, germinating barley plumule.
A kind of preparation method of five cereals plumule jasmine tea, prepare burden by the weight part ratio of jasmine tea 14 parts, 5 parts, germination green soybean plumule, germination maize germ 10 parts, 10 parts, germination red rice plumule, 8 parts, germination red wheat plumule, germination Tartary buckwheat germ 5 parts, 6 parts, germinating barley plumule, be uniformly mixed, load filter bag of making tea and be finished product.
Embodiment 3
A kind of five cereals plumule jasmine tea, the raw material comprising following weight portion is prepared from: jasmine tea 18 parts, 8 parts, germination green soybean plumule, germination maize germ 12 parts, 12 parts, germination red rice plumule, 10 parts, germination red wheat plumule, germination Tartary buckwheat germ 7 parts, 8 parts, germinating barley plumule.
A kind of preparation method of five cereals plumule jasmine tea, prepare burden by the weight part ratio of jasmine tea 18 parts, 8 parts, germination green soybean plumule, germination maize germ 12 parts, 12 parts, germination red rice plumule, 10 parts, germination red wheat plumule, germination Tartary buckwheat germ 7 parts, 8 parts, germinating barley plumule, be uniformly mixed, load filter bag of making tea and be finished product.
In above-described embodiment:
Described jasmine tea obtains by the following method: get Jasmine, and remove foreign material and the flower that rots, indoor are spread out and dried 3 hours, put into the frying pan of pot temperature 120 DEG C, do not stop to stir, and complete 4 minutes, pick up, then knead, in spending 75% moisture rub out; Spread after kneading and dry 16 minutes in temperature 80-85 DEG C of drying baker, within every 5 minutes, turn over 1 time, then drying baker temperature is reduced to 70-75 DEG C of baking 20 minutes, drop to 50 DEG C more afterwards, dry and within about 20 minutes, can reach sufficient dry;
Described germination green soybean plumule obtains by the following method: clear water green soybean being placed in 28 DEG C soaks 20 hours, and at 33 DEG C of temperature, vernalization 46 hours, drains after purified rinse water, de-embryo; Green soybean plumule electric heating air blast thermostatic drying chamber is dried to water content 12.5%;
Described germination maize germ obtains by the following method: clear water corn being placed in 30 DEG C soaks 16 hours, and at 33 DEG C of temperature, vernalization 48 hours, drains after purified rinse water, de-embryo; Maize germ electric heating air blast thermostatic drying chamber is dried to water content 12.5%;
Described germination red rice plumule obtains by the following method: clear water red rice brown rice being placed in 28 DEG C soaks 12 hours, and at 34 DEG C of temperature, vernalization 24 hours, drains after purified rinse water, de-embryo; Red rice plumule electric heating air blast thermostatic drying chamber is dried to water content 12.5%;
Described germination red wheat plumule obtains by the following method: clear water red wheat being placed in 30 DEG C soaks 15 hours, and at 32 DEG C of temperature, vernalization 30 hours, drains after purified rinse water, de-embryo; Red wheat plumule electric heating air blast thermostatic drying chamber is dried to water content 12.5%;
Described germination Tartary buckwheat germ obtains by the following method: clear water duck wheat being placed in 28 DEG C soaks 16 hours, and at 32 DEG C of temperature, vernalization 40 hours, drains after purified rinse water, de-embryo; Tartary buckwheat germ electric heating air blast thermostatic drying chamber is dried to water content 12.5%;
Described germinating barley plumule obtains by the following method: clear water barley being placed in 29 DEG C soaks 14 hours, and at 33 DEG C of temperature, vernalization 24 hours, drains after purified rinse water, de-embryo; Barley germs electric heating air blast thermostatic drying chamber is dried to water content 12.5%.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every equivalents utilizing description of the present invention to do, or be directly or indirectly used in relevant technical field, be all in like manner included in scope of patent protection of the present invention.
Claims (5)
1. a five cereals plumule jasmine tea, it is characterized in that, the raw material comprising following weight portion is prepared from: jasmine tea 14-18 part, germination green soybean plumule 5-8 part, germination maize germ 10-12 part, germination red rice plumule 10-12 part, germination red wheat plumule 8-10 part, germination Tartary buckwheat germ 5-7 part, germinating barley plumule 6-8 part.
2. five cereals plumule jasmine tea according to claim 1, it is characterized in that, the raw material comprising following weight portion is prepared from: jasmine tea 16 parts, 7 parts, germination green soybean plumule, germination maize germ 11 parts, 11 parts, germination red rice plumule, 9 parts, germination red wheat plumule, germination Tartary buckwheat germ 6 parts, 7 parts, germinating barley plumule.
3. the five cereals plumule jasmine tea according to any one of claim 1 or 2, it is characterized in that, described jasmine tea obtains by the following method: get Jasmine, and remove foreign material and the flower that rots, indoor are spread out and dried 3 hours, put into the frying pan of pot temperature 120 DEG C, do not stop to stir, complete 4 minutes, pick up, then knead, in spending 75% moisture rub out; Spread after kneading and dry 16 minutes in temperature 80-85 DEG C of drying baker, within every 5 minutes, turn over 1 time, then drying baker temperature is reduced to 70-75 DEG C of baking 20 minutes, drop to 50 DEG C more afterwards, dry 20 minutes to obtain finished product;
Described germination green soybean plumule obtains by the following method: clear water green soybean being placed in 28 DEG C soaks 20 hours, and at 33 DEG C of temperature, vernalization 46 hours, drains after purified rinse water, de-embryo; Green soybean plumule is dried to water content 12.5%;
Described germination maize germ obtains by the following method: clear water corn being placed in 30 DEG C soaks 16 hours, and at 33 DEG C of temperature, vernalization 48 hours, drains after purified rinse water, de-embryo; Maize germ is dried to water content 12.5%;
Described germination red rice plumule obtains by the following method: clear water red rice brown rice being placed in 28 DEG C soaks 12 hours, and at 34 DEG C of temperature, vernalization 24 hours, drains after purified rinse water, de-embryo; Red rice plumule is dried to water content 12.5%;
Described germination red wheat plumule obtains by the following method: clear water red wheat being placed in 30 DEG C soaks 15 hours, and at 32 DEG C of temperature, vernalization 30 hours, drains after purified rinse water, de-embryo; Red wheat plumule is dried to water content 12.5%;
Described germination Tartary buckwheat germ obtains by the following method: clear water duck wheat being placed in 28 DEG C soaks 16 hours, and at 32 DEG C of temperature, vernalization 40 hours, drains after purified rinse water, de-embryo; Tartary buckwheat germ is dried to water content 12.5%;
Described germinating barley plumule obtains by the following method: clear water barley being placed in 29 DEG C soaks 14 hours, and at 33 DEG C of temperature, vernalization 24 hours, drains after purified rinse water, de-embryo; Barley germs is dried to water content 12.5%.
4. the preparation method of a five cereals plumule jasmine tea, it is characterized in that, prepare burden by the weight part ratio of jasmine tea 14-18 part, germination green soybean plumule 5-8 part, germination maize germ 10-12 part, germination red rice plumule 10-12 part, germination red wheat plumule 8-10 part, germination Tartary buckwheat germ 5-7 part, germinating barley plumule 6-8 part, be uniformly mixed, load filter bag of making tea and be finished product.
5. the preparation method of five cereals plumule jasmine tea according to claim 4, it is characterized in that, described jasmine tea obtains by the following method: get Jasmine, and remove foreign material and the flower that rots, indoor are spread out and dried 3 hours, put into the frying pan of pot temperature 120 DEG C, do not stop to stir, complete 4 minutes, pick up, then knead, in spending 75% moisture rub out; Spread after kneading and dry 16 minutes in temperature 80-85 DEG C of drying baker, within every 5 minutes, turn over 1 time, then drying baker temperature is reduced to 70-75 DEG C of baking 20 minutes, drop to 50 DEG C more afterwards, dry 20 minutes to obtain finished product;
Described germination green soybean plumule obtains by the following method: clear water green soybean being placed in 28 DEG C soaks 20 hours, and at 33 DEG C of temperature, vernalization 46 hours, drains after purified rinse water, de-embryo; Green soybean plumule is dried to water content 12.5%;
Described germination maize germ obtains by the following method: clear water corn being placed in 30 DEG C soaks 16 hours, and at 33 DEG C of temperature, vernalization 48 hours, drains after purified rinse water, de-embryo; Maize germ is dried to water content 12.5%;
Described germination red rice plumule obtains by the following method: clear water red rice brown rice being placed in 28 DEG C soaks 12 hours, and at 34 DEG C of temperature, vernalization 24 hours, drains after purified rinse water, de-embryo; Red rice plumule is dried to water content 12.5%;
Described germination red wheat plumule obtains by the following method: clear water red wheat being placed in 30 DEG C soaks 15 hours, and at 32 DEG C of temperature, vernalization 30 hours, drains after purified rinse water, de-embryo; Red wheat plumule is dried to water content 12.5%;
Described germination Tartary buckwheat germ obtains by the following method: clear water duck wheat being placed in 28 DEG C soaks 16 hours, and at 32 DEG C of temperature, vernalization 40 hours, drains after purified rinse water, de-embryo; Tartary buckwheat germ is dried to water content 12.5%;
Described germinating barley plumule obtains by the following method: clear water barley being placed in 29 DEG C soaks 14 hours, and at 33 DEG C of temperature, vernalization 24 hours, drains after purified rinse water, de-embryo; Barley germs is dried to water content 12.5%.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510928944.XA CN105394292A (en) | 2015-12-14 | 2015-12-14 | Five-cereal germ jasmine tea and preparation method therefor |
| HK16110857.3A HK1222513A1 (en) | 2015-12-14 | 2016-09-14 | A jasmine tea of sprout of various cereal embryos and the method to prepare thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510928944.XA CN105394292A (en) | 2015-12-14 | 2015-12-14 | Five-cereal germ jasmine tea and preparation method therefor |
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| CN105394292A true CN105394292A (en) | 2016-03-16 |
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| CN201510928944.XA Pending CN105394292A (en) | 2015-12-14 | 2015-12-14 | Five-cereal germ jasmine tea and preparation method therefor |
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| HK (1) | HK1222513A1 (en) |
Citations (6)
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| CN102461700A (en) * | 2010-11-19 | 2012-05-23 | 江月锋 | Female health protection tea |
| CN103478368A (en) * | 2013-10-11 | 2014-01-01 | 湖南省农产品加工研究所 | Compound multicolored infusion-resistant germinated bud tea and preparation method thereof |
| CN103479817A (en) * | 2013-10-09 | 2014-01-01 | 朱从敏 | Wound healing gel |
| CN104137936A (en) * | 2014-07-29 | 2014-11-12 | 安徽强旺生物工程有限公司 | Beautifying and toxicant-eliminating instant scented tea and preparation method thereof |
| CN104206599A (en) * | 2014-09-22 | 2014-12-17 | 福建农林大学 | Giant embryo rice germ tea bag and preparation method thereof |
| CN104738267A (en) * | 2015-03-30 | 2015-07-01 | 张鑫华 | Herb tea composition with health function and preparation method of herb tea composition |
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2015
- 2015-12-14 CN CN201510928944.XA patent/CN105394292A/en active Pending
-
2016
- 2016-09-14 HK HK16110857.3A patent/HK1222513A1/en unknown
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461700A (en) * | 2010-11-19 | 2012-05-23 | 江月锋 | Female health protection tea |
| CN103479817A (en) * | 2013-10-09 | 2014-01-01 | 朱从敏 | Wound healing gel |
| CN103478368A (en) * | 2013-10-11 | 2014-01-01 | 湖南省农产品加工研究所 | Compound multicolored infusion-resistant germinated bud tea and preparation method thereof |
| CN104137936A (en) * | 2014-07-29 | 2014-11-12 | 安徽强旺生物工程有限公司 | Beautifying and toxicant-eliminating instant scented tea and preparation method thereof |
| CN104206599A (en) * | 2014-09-22 | 2014-12-17 | 福建农林大学 | Giant embryo rice germ tea bag and preparation method thereof |
| CN104738267A (en) * | 2015-03-30 | 2015-07-01 | 张鑫华 | Herb tea composition with health function and preparation method of herb tea composition |
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| 张红旗等: "复合胚芽蛋白饮料的研究", 《食品工程》 * |
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| HK1222513A1 (en) | 2017-07-07 |
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