CN105995553A - Poria cocos fried flour and preparation method thereof - Google Patents
Poria cocos fried flour and preparation method thereof Download PDFInfo
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- CN105995553A CN105995553A CN201610400260.7A CN201610400260A CN105995553A CN 105995553 A CN105995553 A CN 105995553A CN 201610400260 A CN201610400260 A CN 201610400260A CN 105995553 A CN105995553 A CN 105995553A
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- poria
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- rice
- jin
- poria cocos
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013312 flour Nutrition 0.000 title abstract description 12
- 235000008599 Poria cocos Nutrition 0.000 title abstract 9
- 241001619444 Wolfiporia cocos Species 0.000 title 1
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 97
- 235000009566 rice Nutrition 0.000 claims abstract description 84
- 239000000843 powder Substances 0.000 claims abstract description 34
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 30
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 26
- 235000008397 ginger Nutrition 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 240000007594 Oryza sativa Species 0.000 claims abstract description 18
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims abstract 11
- 241000209094 Oryza Species 0.000 claims description 79
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 50
- 239000003921 oil Substances 0.000 claims description 31
- 235000019198 oils Nutrition 0.000 claims description 31
- 241000234314 Zingiber Species 0.000 claims description 25
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 14
- 239000004223 monosodium glutamate Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000008187 granular material Substances 0.000 claims description 4
- 238000005538 encapsulation Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 235000013409 condiments Nutrition 0.000 abstract description 3
- 238000002560 therapeutic procedure Methods 0.000 abstract description 2
- 244000197580 Poria cocos Species 0.000 abstract 8
- 238000004806 packaging method and process Methods 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000005469 granulation Methods 0.000 abstract 1
- 230000003179 granulation Effects 0.000 abstract 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 33
- 241001122767 Theaceae Species 0.000 description 32
- 238000012856 packing Methods 0.000 description 13
- 235000001270 Allium sibiricum Nutrition 0.000 description 11
- 235000013339 cereals Nutrition 0.000 description 11
- 238000004140 cleaning Methods 0.000 description 5
- 230000018044 dehydration Effects 0.000 description 5
- 238000006297 dehydration reaction Methods 0.000 description 5
- 235000012054 meals Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 241000209507 Camellia Species 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000018597 common camellia Nutrition 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 235000015076 Shorea robusta Nutrition 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000035611 feeding Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 238000004383 yellowing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses poria cocos fried flour and a preparation method thereof. The poria cocos fried flour is prepared from a puffed rice bag and a seasoning bag, wherein the puffed rice bag is prepared from the following raw materials in percentage by mass: 15-25% of polished glutinous rice, 55-65% of rice, 15-25% of poria cocos, and 1-3% of vegetable oil; the seasoning bag is prepared from the following raw materials in percentage by mass: 15-25% of tea leaves, 35-45% of table salt, 15-25% of scallions, 5-15% of bruised ginger, 5-15% of gourmet powder, and 1-3% of pepper powder., The preparation method comprises the following steps of crushing raw materials, performing puffing, performing granulation, performing baking and performing packaging so as to obtain packaged materials; enabling the packaged materials to be matched with condiment bag prepared in a certain proportion, and encapsulating the packaged materials matched with the condiment bags in a packaging container, so that finished products are obtained. The poria cocos fried flour made through a process flow and a control condition maintains the flavor of conventional fried flour, the puffed rice is crisp, the tea fragrance is rich, and the poria cocos fried flour can be eaten after being brewed with boiling water; besides, the poria cocos fried flour is convenient to store and carry, and is an instant food therapy food which is prepared from the poria cocos and has conventional national flavor and efficacy components of the poria cocos.
Description
Technical field
The present invention relates to instant food and processing method technical field; specifically a kind of Poria oil tea and preparation method thereof, particularly relates to grain of rice formula instant food that a kind of Liping Poria to obtain national geography sign protection product helps raw material to make for paving and preparation method thereof.
Background technology
Oil tea is the edible custom that Guizhou many nationalitys are total, and in numerous oil teas, the Dong oil tea of southeast of Guizhou Province the Dong nationality is taken the course of its own, and has dense nationality amorous feedings and National Folk Customs.Its traditional method is, by Oryza glutinosa immersion, steaming and decocting, dries into cloudy rice, and putting plant in pot, to be fried into flavous popped rice standby；In pot, put into a little vegetable oil when flat for Folium Camelliae sinensis stir-fry to Folium Camelliae sinensis yellowing being whitened, add water, bruised ginger boils, and calls in Sal and makes millet paste, the popped rice explode, shortcake Semen arachidis hypogaeae, Flos Allii Fistulosi are put in bowl, brews with millet paste and i.e. obtain crisp aromatic oil tea.
The raw material that makes of conventional oil-tea camellia is single Oryza glutinosa, and trophic structure is simple, makes cumbersome, and edible inconvenience is unsuitable for large-scale production.The most simply eat in Homemade and occur that at port, street corner tail indivedual stands provide breakfast to eat, owing to its edibility characteristic is unfavorable for carrying and depositing, it is impossible to meet the requirement of modern's convenient and instant for people.
Summary of the invention
It is an object of the invention to provide that a kind of popped rice is crisp, tea aromatic strongly fragrant, store and carry, the most extremely convenient edible Poria oil tea and preparation method thereof, with the problem solving to propose in above-mentioned background technology.
For achieving the above object, the present invention provides following technical scheme:
A kind of Poria oil tea, is made up of with seasoning bag popped rice bag, and popped rice bag includes according to the raw material of mass percent: Oryza glutinosa 15-25%, rice 55-65%, Poria 15-25%, vegetable oil 1-3%；Seasoning bag includes according to the raw material of mass percent: Folium Camelliae sinensis 15-25%, Sal 35-45%, Herba Alii fistulosi 15-25%, bruised ginger 5-15%, monosodium glutamate 5-15%, Fructus Piperis powder 1-3%.
As the further scheme of the present invention: described Poria oil tea, being made up of with seasoning bag popped rice bag, popped rice bag includes according to the raw material of mass percent: Oryza glutinosa 18-22%, rice 57-60%, Poria 18-22%, vegetable oil 1.5-2.5%；Seasoning bag includes according to the raw material of mass percent: Folium Camelliae sinensis 18-22%, Sal 38-42%, Herba Alii fistulosi 18-22%, bruised ginger 7-10%, monosodium glutamate 8-12%, Fructus Piperis powder 1.5-2.5%.
As the further scheme of the present invention: described Poria oil tea, being made up of with seasoning bag popped rice bag, popped rice bag includes according to the raw material of mass percent: Oryza glutinosa 20%, rice 58%, Poria 20%, vegetable oil 2%；Seasoning bag includes according to the raw material of mass percent: Folium Camelliae sinensis 20%, Sal 40%, Herba Alii fistulosi 20%, bruised ginger 8%, monosodium glutamate 10%, Fructus Piperis powder 2%.
As the further scheme of the present invention: Poria uses Liping Poria.
It is a further object of the present invention to provide the preparation method of a kind of Poria oil tea, comprise the following steps:
1) choose Oryza glutinosa, rice, Poria, pulverized 60 mesh sieves with pulverizer respectively, and weighed the Oryza glutinosa after pulverizing, rice, Poria according to mass percent, it is placed in mixer, add water stirring so that it is moisture content is at 15-20%, and adds vegetable oil continuation stirring 4-8 minute by mass percentage；The expanded pelletize of powder extruder mixed, granule send input baking machine through wind, toasts 8-15 minute under the conditions of 55-65 DEG C, and after cooling, quantitative package obtains popped rice bag；
2) making of seasoning bag: by Sal fried dry, cool；Drying tea leaves rolles over into smalls；Herba Alii fistulosi, bruised ginger dehydrate；Add monosodium glutamate by the mass percent of flavor pack, Fructus Piperis powder is mixed thoroughly, and sterilization, seasoning bag is made in quantitative package；
3) popped rice bag is prepared Poria oil tea with the collocation encapsulation of seasoning bag.
As the further scheme of the present invention: in step 1), moisture content is 17%.
As the further scheme of the present invention: in step 1), granule send input baking machine through wind, toasts 10 minutes under the conditions of 60 DEG C.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention is a kind of with Oryza glutinosa, rice, Poria, tea, vegetable oil as primary raw material, is equipped with the Poria oil tea of the instant that chive, bruised ginger, Sal, monosodium glutamate, Fructus Piperis powder etc. are made.The present invention is by packing raw material pulverizing, expanded pelletize, baking, and is equipped with the condiment bag of certain proportion allotment, gets product in being packaged in packing container.The Poria oil tea made by above-mentioned technological process and control condition, maintain the local flavor of conventional oil-tea camellia, popped rice is crisp, tea is aromatic strongly fragrant, i.e. edible is brewed with boiled water, simultaneously facilitate storage and carry, be a kind of Poria exploitation both there is traditional national local flavor, have again a dietetic therapy instant food of the effective component of Poria.
The technical problem to be solved is, in raw material forms, allocate suitable high quality white rice and Poria powder into, increase formula kind, promote nutrition and the effective component of food, make the treasure of the long-lived tonification of this integration of edible and medicinal herbs of Poria, eaten in the normal eating habits of people and absorb.The present invention uses modern advanced foods processing technique on production and processing technology, makes product realize lot-size and produces, and packaged form uses the encapsulation of cup-shaped packing material, convenient and instant.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, broadly fall into the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, the preparation process of a kind of Poria oil tea, it is described in detail below described:
1. popped rice packs work
Selecting quality glutinous rice 25 jin, 65 jin of rice, Poria decoction pieces 25 jin, pulverized 60 mesh sieves with pulverizer respectively, weigh glutinous rice flour 20 jin, rice meal 58 jin, Poria powder 20 jin, be placed in mixer, add water 5% stirring 5-8 minute, adds 2 jin of vegetable oil and continues stirring 3 minutes.The powder mixed proceeds in bulking machine hopper, and bulking machine I district temperature is 40 DEG C, and II district temperature is 150 DEG C, and III district temperature is 175 DEG C, when reaching to arrange condition, runs by the start of machine startup program, adjusts rotary-cut speed, make the grain of rice the fullest.The expanded grain of rice, through the incoming baking box of blower, toasts 10 minutes under 60 DEG C of temperature conditionss.Proceed to packing shop quantitative package with container, prepare popped rice bag, every bag of 40g；
2, seasoning packs work
Select old ginger 5 jin to clean, shred, dehydration of sterilizing, crushed after being dried makes bruised ginger；Fresh chive 20 jin cleaned, chop up, dehydrate；Select the Folium Camelliae sinensis 5 jin that local tea of buying oil is special, be placed in stove-drying, more size-reduced one-tenth smalls through cleaning；Weigh Sal 6 jin, tea powder 3 jin, be dehydrated chive 3 jin, be dehydrated bruised ginger 1.2 jin, monosodium glutamate 1.5 jin, Fructus Piperis powder 0.3 jin, be placed in mix homogeneously in blender, quantitative pouch-packaged, every bag of 5g；
3, popped rice bag, seasoning encapsulating are loaded in packing container to obtain finished product.
Embodiment 2
In the embodiment of the present invention, the preparation process of a kind of Poria oil tea, it is described in detail below described:
1. popped rice packs work
Selecting quality glutinous rice 25 jin, 65 jin of rice, Poria decoction pieces 25 jin, pulverized 60 mesh sieves with pulverizer respectively, weigh glutinous rice flour 15 jin, rice meal 65 jin, Poria powder 19 jin, be placed in mixer, add water 5% stirring 5-8 minute, adds 1 jin of vegetable oil and continues stirring 3 minutes.The powder mixed proceeds in bulking machine hopper, and bulking machine I district temperature is 40 DEG C, and II district temperature is 150 DEG C, and III district temperature is 175 DEG C, when reaching to arrange condition, runs by the start of machine startup program, adjusts rotary-cut speed, make the grain of rice the fullest.The expanded grain of rice, through the incoming baking box of blower, toasts 10 minutes under 60 DEG C of temperature conditionss.Proceed to packing shop quantitative package with container, prepare popped rice bag, every bag of 40g；
2, seasoning packs work
Select old ginger 5 jin to clean, shred, dehydration of sterilizing, crushed after being dried makes bruised ginger；Fresh chive 20 jin cleaned, chop up, dehydrate；Select the Folium Camelliae sinensis 5 jin that local tea of buying oil is special, be placed in stove-drying, more size-reduced one-tenth smalls through cleaning；Weigh Sal 9 jin, tea powder 3 jin, be dehydrated chive 3 jin, be dehydrated bruised ginger 3 jin, monosodium glutamate 1.8 jin, Fructus Piperis powder 0.2 jin, be placed in mix homogeneously in blender, quantitative pouch-packaged, every bag of 5g；
3, popped rice bag, seasoning encapsulating are loaded in packing container to obtain finished product.
Embodiment 3
In the embodiment of the present invention, the preparation process of a kind of Poria oil tea, it is described in detail below described:
1. popped rice packs work
Selecting quality glutinous rice 25 jin, 65 jin of rice, Poria decoction pieces 25 jin, pulverized 60 mesh sieves with pulverizer respectively, weigh glutinous rice flour 25 jin, rice meal 55 jin, Poria powder 17 jin, be placed in mixer, add water 5% stirring 5-8 minute, adds 3 jin of vegetable oil and continues stirring 3 minutes.The powder mixed proceeds in bulking machine hopper, and bulking machine I district temperature is 40 DEG C, and II district temperature is 150 DEG C, and III district temperature is 175 DEG C, when reaching to arrange condition, runs by the start of machine startup program, adjusts rotary-cut speed, make the grain of rice the fullest.The expanded grain of rice, through the incoming baking box of blower, toasts 10 minutes under 60 DEG C of temperature conditionss.Proceed to packing shop quantitative package with container, prepare popped rice bag, every bag of 40g；
2, seasoning packs work
Select old ginger 5 jin to clean, shred, dehydration of sterilizing, crushed after being dried makes bruised ginger；Fresh chive 20 jin cleaned, chop up, dehydrate；Select the Folium Camelliae sinensis 5 jin that local tea of buying oil is special, be placed in stove-drying, more size-reduced one-tenth smalls through cleaning；Weigh Sal 7 jin, tea powder 5 jin, be dehydrated chive 5 jin, be dehydrated bruised ginger 1 jin, monosodium glutamate 1.4 jin, Fructus Piperis powder 0.6 jin, be placed in mix homogeneously in blender, quantitative pouch-packaged, every bag of 5g；
3, popped rice bag, seasoning encapsulating are loaded in packing container to obtain finished product.
Embodiment 4
In the embodiment of the present invention, the preparation process of a kind of Poria oil tea, it is described in detail below described:
1. popped rice packs work
Select quality glutinous rice 25 jin, 65 jin of rice, Poria decoction pieces 25 jin, pulverize 60 mesh sieves with pulverizer respectively, weigh glutinous rice flour 18 jin, rice meal 58.5 jin, Poria powder 22 jin, being placed in mixer, add water 5% stirring 5-8 minute, adds 1.5 jin of vegetable oil and continues stirring 3 minutes.The powder mixed proceeds in bulking machine hopper, and bulking machine I district temperature is 40 DEG C, and II district temperature is 150 DEG C, and III district temperature is 175 DEG C, when reaching to arrange condition, runs by the start of machine startup program, adjusts rotary-cut speed, make the grain of rice the fullest.The expanded grain of rice, through the incoming baking box of blower, toasts 10 minutes under 60 DEG C of temperature conditionss.Proceed to packing shop quantitative package with container, prepare popped rice bag, every bag of 40g；
2, seasoning packs work
Select old ginger 5 jin to clean, shred, dehydration of sterilizing, crushed after being dried makes bruised ginger；Fresh chive 20 jin cleaned, chop up, dehydrate；Select the Folium Camelliae sinensis 5 jin that local tea of buying oil is special, be placed in stove-drying, more size-reduced one-tenth smalls through cleaning；Weigh Sal 7.6 jin, tea powder 3.6 jin, be dehydrated chive 4.4 jin, be dehydrated bruised ginger 1.7 jin, monosodium glutamate 2.4 jin, Fructus Piperis powder 0.3 jin, be placed in mix homogeneously in blender, quantitative pouch-packaged, every bag of 5g；
3, popped rice bag, seasoning encapsulating are loaded in packing container to obtain finished product.
Embodiment 5
In the embodiment of the present invention, the preparation process of a kind of Poria oil tea, it is described in detail below described:
1. popped rice packs work
Select quality glutinous rice 25 jin, 65 jin of rice, Poria decoction pieces 25 jin, pulverize 60 mesh sieves with pulverizer respectively, weigh glutinous rice flour 22 jin, rice meal 57.5 jin, Poria powder 18 jin, being placed in mixer, add water 5% stirring 5-8 minute, adds 2.5 jin of vegetable oil and continues stirring 3 minutes.The powder mixed proceeds in bulking machine hopper, and bulking machine I district temperature is 40 DEG C, and II district temperature is 150 DEG C, and III district temperature is 175 DEG C, when reaching to arrange condition, runs by the start of machine startup program, adjusts rotary-cut speed, make the grain of rice the fullest.The expanded grain of rice, through the incoming baking box of blower, toasts 10 minutes under 60 DEG C of temperature conditionss.Proceed to packing shop quantitative package with container, prepare popped rice bag, every bag of 40g；
2, seasoning packs work
Select old ginger 5 jin to clean, shred, dehydration of sterilizing, crushed after being dried makes bruised ginger；Fresh chive 20 jin cleaned, chop up, dehydrate；Select the Folium Camelliae sinensis 5 jin that local tea of buying oil is special, be placed in stove-drying, more size-reduced one-tenth smalls through cleaning；Weigh Sal 8.4 jin, tea powder 4.4 jin, be dehydrated chive 3.6 jin, be dehydrated bruised ginger 1.5 jin, monosodium glutamate 1.6 jin, Fructus Piperis powder 0.5 jin, be placed in mix homogeneously in blender, quantitative pouch-packaged, every bag of 5g；
3, popped rice bag, seasoning encapsulating are loaded in packing container to obtain finished product.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, and without departing from the spirit or essential characteristics of the present invention, it is possible to realize the present invention in other specific forms.Therefore, no matter from the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is limited by claims rather than described above, it is intended that all changes fallen in the implication of equivalency and scope of claim included in the present invention.
In addition, it is to be understood that, although this specification is been described by according to embodiment, but the most each embodiment only comprises an independent technical scheme, this narrating mode of description is only for clarity sake, description should can also be formed, through appropriately combined, other embodiments that it will be appreciated by those skilled in the art that as an entirety, the technical scheme in each embodiment by those skilled in the art.
Claims (7)
1. a Poria oil tea, it is characterised in that be made up of with seasoning bag popped rice bag, popped rice bag includes according to the raw material of mass percent: Oryza glutinosa 15-25%, rice 55-65%, Poria 15-25%, vegetable oil 1-3%；Seasoning bag includes according to the raw material of mass percent: Folium Camelliae sinensis 15-25%, Sal 35-45%, Herba Alii fistulosi 15-25%, bruised ginger 5-15%, monosodium glutamate 5-15%, Fructus Piperis powder 1-3%.
Poria oil tea the most according to claim 1, it is characterised in that be made up of with seasoning bag popped rice bag, popped rice bag includes according to the raw material of mass percent: Oryza glutinosa 18-22%, rice 57-60%, Poria 18-22%, vegetable oil 1.5-2.5%；Seasoning bag includes according to the raw material of mass percent: Folium Camelliae sinensis 18-22%, Sal 38-42%, Herba Alii fistulosi 18-22%, bruised ginger 7-10%, monosodium glutamate 8-12%, Fructus Piperis powder 1.5-2.5%.
Poria oil tea the most according to claim 1, it is characterised in that be made up of with seasoning bag popped rice bag, popped rice bag includes according to the raw material of mass percent: Oryza glutinosa 20%, rice 58%, Poria 20%, vegetable oil 2%；Seasoning bag includes according to the raw material of mass percent: Folium Camelliae sinensis 20%, Sal 40%, Herba Alii fistulosi 20%, bruised ginger 8%, monosodium glutamate 10%, Fructus Piperis powder 2%.
Poria oil tea the most according to claim 1, it is characterised in that Poria uses Liping Poria.
5. the preparation method of the Poria oil tea as described in claim 1-4 is arbitrary, it is characterised in that comprise the following steps:
1) choose Oryza glutinosa, rice, Poria, pulverized 60 mesh sieves with pulverizer respectively, and weighed the Oryza glutinosa after pulverizing, rice, Poria according to mass percent, it is placed in mixer, add water stirring so that it is moisture content is at 15-20%, and adds vegetable oil continuation stirring 4-8 minute by mass percentage；The expanded pelletize of powder extruder mixed, granule send input baking machine through wind, toasts 8-15 minute under the conditions of 55-65 DEG C, and after cooling, quantitative package obtains popped rice bag；
2) making of seasoning bag: by Sal fried dry, cool；Drying tea leaves rolles over into smalls；Herba Alii fistulosi, bruised ginger dehydrate；Add monosodium glutamate by the mass percent of flavor pack, Fructus Piperis powder is mixed thoroughly, and sterilization, seasoning bag is made in quantitative package；
3) popped rice bag is prepared Poria oil tea with the collocation encapsulation of seasoning bag.
The preparation method of Poria oil tea the most according to claim 5, it is characterised in that in step 1), moisture content is 17%.
The preparation method of Poria oil tea the most according to claim 5, it is characterised in that in step 1), granule send input baking machine through wind, toasts 10 minutes under the conditions of 60 DEG C.
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| CN201610400260.7A CN105995553A (en) | 2016-06-08 | 2016-06-08 | Poria cocos fried flour and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095220A (en) * | 1994-01-21 | 1994-11-23 | 广西壮族自治区桂林茶叶科学研究所 | Simple oil-tea and preparation method thereof |
| CN101449714A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Instant oil tea |
| CN104431724A (en) * | 2014-12-10 | 2015-03-25 | 贵州森泰灵宝实业股份有限公司 | Poria cocos regenerated rice and preparation method thereof |
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2016
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