CN105533018A - Brown rice-acanthopanax trifoliatus tea and production method thereof - Google Patents
Brown rice-acanthopanax trifoliatus tea and production method thereof Download PDFInfo
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- CN105533018A CN105533018A CN201510912893.1A CN201510912893A CN105533018A CN 105533018 A CN105533018 A CN 105533018A CN 201510912893 A CN201510912893 A CN 201510912893A CN 105533018 A CN105533018 A CN 105533018A
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- tea
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- brown rice
- acanthopanax trifoliatus
- dish tea
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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
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- Chemical & Material Sciences (AREA)
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Abstract
The invention discloses a brown rice-acanthopanax trifoliatus tea and a production method thereof. The brown rice-acanthopanax trifoliatus tea is prepared from unpolished rice as the raw material. Processes of soaking, roll-frying and the like are performed on the unpolished rice, so that the brown rice is prepared; and the prepared brown rice is then blended with the acanthopanax trifoliatus tea. The brown rice-acanthopanax trifoliatus tea has uniform appearance and a yellow-and-green color; the tea soup thereof has a bright yellow green color; and the brown rice-acanthopanax trifoliatus tea preserves natural aroma of the tea leaves, and has the fragrance of the fried rice; thus, the brown rice-acanthopanax trifoliatus tea is fresh and mellow in flavor as well as good in palatability. The bitter and astringent tastes of the acanthopanax trifoliatus tea are also greatly reduced while the tea soup is mellower; moreover, the brown rice-acanthopanax trifoliatus tea is free of any harm to the intestines and the stomach. The fragrances of the tea and the rice are organically mixed, so that the flavor, the fragrance and the nutritive value of the brown rice-acanthopanax trifoliatus tea are all greatly improved. The brown rice-acanthopanax trifoliatus tea has a tranquil, elegant, cozy and mellow flavor. When being drunk, the brown rice-acanthopanax trifoliatus tea presents not only the rice fragrance of the brown rice, but also the natural refreshing aroma of the acanthopanax trifoliatus tea. Thus, the brown rice-acanthopanax trifoliatus tea is especially suitable for the health-preserving people to drink in the fast-running modern society.
Description
Technical field
The present invention relates to a kind of tea and tea preparation process, particularly a kind of Xuan meter le dish tea and preparation method thereof.
Background technology
Compendium of Material Medica records: le dish, another name Canarium album dish, Bai le flower, formal name used at school Radix Acanthopanacis Trifoliati, Trifoliate Acanthopanax Root, hundred poison can be separated, for the Araliaceae equal with ginseng, be that a kind of nutrition and health care is worth very high wild vegetable, with spinule between You Yu le dish minor matters, thorn is in hook solid, its leaf palmately compound leaf alternate, 3 pieces, leaflet, in petiole base also long hook-shaped thorn three, therefore, the people of Enping City of Guangdong Province give its good name — le dish.Because there are unique natural resources and weather conditions in Enping City, output le dish is crisp, Gan Liang, tasty and refreshing, though the micro-hardship of entrance, but local flavor is very unique, really be rare natural health vegetables, because wild le dish yields poorly, just can only can pluck tender leaf in spring every year to carry out eating use, so occurred now that a kind of Cai le dish makes le dish tea on the market, its usual employing is directly dried or is made according to the processing method of general tealeaves, make the blue or green taste of le dish tea according to above method and bitter taste heavier, and it is dark brown with blackish green, tea smell is light, thus be difficult to meet people drink requirement.
Summary of the invention
For solving the problem, the object of the present invention is to provide a kind of natural fragrance both having maintained tealeaves, adding again Xuan meter le dish tea that bitterness reduces greatly, millet paste is more aromatic in profound rice fragrance ， Shi le dish tea and preparation method thereof.
The present invention solves the technical scheme that its problem adopts:
A kind of Xuan meter le dish tea, described Xuan meter le dish tea by frying to the fragrant profound meter of foot fire Yu le dish tea is assorted forms.
A preparation method for Xuan meter le dish tea, is characterized in that realizing through the following steps;
1) brown rice is eluriated totally;
2) brown rice a period of time is soaked with clear water;
3) brown rice moisture content is filtered dry, and dries under being placed on the sun;
4) rice dried is poured in pot, first use big fire fried dry moisture, then change little fire slice by loose for rice grain bat, finally change big fire again and rice is fried to expanding, when color becomes coke yellow, the profound rice of pass pyrogene;
5) will fry to the fragrant profound meter of foot fire Yu le dish tea is assorted and pack.
Particularly, step 5) Zhong le dish tea adopts following methods, and to make: Cai Ji le dish tea dark brownish green, clean, dry and knead, then fry and rub, and then oven dry is made.
The invention has the beneficial effects as follows: a kind of Xuan meter le dish tea and preparation method thereof that the present invention adopts, take brown rice as raw material, through soaking, rolling profound meter that the techniques such as stir-fry make Yu le dish tea is assorted forms.Appearance uniform, yellowish green alternate, soup look yellowish green is bright, and both maintained the natural fragrance of tealeaves, and had the fragrance adding parched rice, the bitterness in the fresh alcohol of flavour, agreeable to the taste ， Shi le dish tea reduces greatly, and millet paste is more aromatic, does not hinder stomach.No matter the organic blending of fragrance of tea rice is flavour, fragrance, or nutritive value promotes all greatly.Quiet and simple and elegant, warmth again alcohol and.When drinking, existing profound rice rice is fragrant, the natural faint scent of You You le dish tea.Therefore, in the modern life of high-speed cruising, Xuan meter le dish tea is particularly suitable for drinking of health race.
Detailed description of the invention
A kind of Xuan meter le dish tea of the present invention, described Xuan meter le dish tea by frying to the fragrant profound meter of foot fire Yu le dish tea is assorted forms.
A preparation method for Xuan meter le dish tea, is characterized in that realizing through the following steps;
1) brown rice is eluriated totally, dust, impurity in cleaning brown rice.
2) soak brown rice a period of time with clear water, make brown rice soft, soft;
3) brown rice moisture content is filtered dry, and dries under being placed on the sun, make brown rice dry;
4) pour in pot by the rice dried, first use big fire fried dry moisture, then change little fire slice by loose for rice grain bat, finally change big fire again and fried by rice to expanding, when color becomes coke yellow, the profound rice of pass pyrogene, has the rice fragrance of profound rice uniqueness;
5) will fry to the fragrant profound meter of foot fire Yu le dish tea is assorted and pack.
Particularly, step 5) Zhong le dish tea adopts following methods, and to make: Cai Ji le dish tea dark brownish green, clean, dry and knead, then fry and rub, and then oven dry is made.
A kind of Xuan meter le dish tea and preparation method thereof that the present invention adopts take brown rice as raw material, through soaking, rolling profound meter that the techniques such as stir-fry make Yu le dish tea is assorted forms.Appearance uniform, yellowish green alternate, soup look yellowish green is bright, and both maintained the natural fragrance of tealeaves, and had the fragrance adding parched rice, the bitterness in the fresh alcohol of flavour, agreeable to the taste ， Shi le dish tea reduces greatly, and millet paste is more aromatic, does not hinder stomach.No matter the organic blending of fragrance of tea rice is flavour, fragrance, or nutritive value promotes all greatly.Quiet and simple and elegant, warmth again alcohol and.When drinking, existing profound rice rice is fragrant, the natural faint scent of You You le dish tea.Therefore, in the modern life of high-speed cruising, Xuan meter le dish tea is particularly suitable for drinking of health race.
The above, just preferred embodiment of the present invention, the present invention is not limited to above-mentioned embodiment, as long as it reaches technique effect of the present invention with identical means, all should belong to protection scope of the present invention.
Claims (3)
1. a profound rice le dish tea, is characterized in that: described profound rice le dish tea is by frying to the fragrant profound rice of foot fire and le dish tea is assorted forms.
2. a preparation method for profound rice le dish tea, is characterized in that realizing through the following steps;
1) brown rice is eluriated totally;
2) brown rice a period of time is soaked with clear water;
3) brown rice moisture content is filtered dry, and dries under being placed on the sun;
4) rice dried is poured in pot, first use big fire fried dry moisture, then change little fire slice by loose for rice grain bat, finally change big fire again and rice is fried to expanding, when color becomes coke yellow, the profound rice of pass pyrogene;
5) will fry to the fragrant profound meter of foot fire Yu le dish tea is assorted and pack.
3. the preparation method of a kind of Xuan meter le dish tea according to claim 2, is characterized in that: step 5) Zhong le dish tea adopts following methods, and to make: Cai Ji le dish tea dark brownish green, clean, dry and knead, then fries and rub, and then oven dry is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510912893.1A CN105533018A (en) | 2015-12-11 | 2015-12-11 | Brown rice-acanthopanax trifoliatus tea and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510912893.1A CN105533018A (en) | 2015-12-11 | 2015-12-11 | Brown rice-acanthopanax trifoliatus tea and production method thereof |
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| CN105533018A true CN105533018A (en) | 2016-05-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510912893.1A Pending CN105533018A (en) | 2015-12-11 | 2015-12-11 | Brown rice-acanthopanax trifoliatus tea and production method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260959A (en) * | 1999-12-29 | 2000-07-26 | 毛剑明 | Black rice tea and its making technology |
| CN1934974A (en) * | 2005-09-23 | 2007-03-28 | 杨朝生 | Malva verucitillata leaf tea and its preparing method |
| CN103027152A (en) * | 2012-12-15 | 2013-04-10 | 岑路荣 | Preparation method for Lecai tea |
| CN104489186A (en) * | 2014-12-04 | 2015-04-08 | 李雪壮 | Preparation method for tangerine peel-acanthopanax trifoliatus tea |
-
2015
- 2015-12-11 CN CN201510912893.1A patent/CN105533018A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260959A (en) * | 1999-12-29 | 2000-07-26 | 毛剑明 | Black rice tea and its making technology |
| CN1934974A (en) * | 2005-09-23 | 2007-03-28 | 杨朝生 | Malva verucitillata leaf tea and its preparing method |
| CN103027152A (en) * | 2012-12-15 | 2013-04-10 | 岑路荣 | Preparation method for Lecai tea |
| CN104489186A (en) * | 2014-12-04 | 2015-04-08 | 李雪壮 | Preparation method for tangerine peel-acanthopanax trifoliatus tea |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160504 |
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| RJ01 | Rejection of invention patent application after publication |