CN106720714A - A kind of preparation method of baked barley tea - Google Patents
A kind of preparation method of baked barley tea Download PDFInfo
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- CN106720714A CN106720714A CN201611007000.XA CN201611007000A CN106720714A CN 106720714 A CN106720714 A CN 106720714A CN 201611007000 A CN201611007000 A CN 201611007000A CN 106720714 A CN106720714 A CN 106720714A
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- barley
- barley tea
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- roasted
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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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation method of baked barley tea, the preparation method activates evengranular selected barley by plumule, low temperature is roasted, high temperature is roasted, fast cooling, finely five steps of sorting be made baked barley tea finished product, solve the problems, such as baked barley tea that conventional barley tea frying production method is produced be charred differ, quality it is unstable.And baked barley tea frying production method of the invention is crushed to baked barley tea finished product, the barley tea granule soak time after crushing is short, goes out taste speed soon, and nutritional ingredient release is abundant, and fragrance is especially strong.After barley tea granule after crushing uses antioxidation aluminium plastic film or non-woven fabrics filter paper packaging, easy to carry, instant-drink.
Description
Technical field
The present invention relates to tea beverage preparing technical field, and in particular to a kind of preparation method of baked barley tea.
Background technology
Tea is traditional drink, and baked barley tea is one of which, and baked barley tea contains 17 kinds of trace elements of needed by human body, 19 kinds with
Upper amino acid, rich in multivitamin and unrighted acid, protein and dietary fiber, cold drink has reducing temperature of heatstroke prevention effect,
Hot drink has aid digestion, solution grease, nourishing the stomach, warm stomach, the effect of stomach invigorating, drinks for a long time, can play the effect of beauty treatment, fat-reducing, fits
Suitable each age group crowd drinks.But, baked barley tea on the market is made of traditional frying production method at present, and particle is charred and differs,
Unstable product quality, whole grain immersion, goes out the taste time long, it is impossible to baked barley tea nutritional ingredient is fully discharged.
The content of the invention
The technical problems to be solved by the invention are：For problem present in the background technology, there is provided a kind of barley
The preparation method of tea, can quality of production stabilization, soak time it is short, it is fast to go out taste speed, the barley that nutritional ingredient can fully discharge
Tea.
The present invention solve above-mentioned technical problem scheme be：
A kind of preparation method of baked barley tea, the preparation method of the baked barley tea comprises the following steps composition：
Step one：Plumule is activated, and evengranular selected barley and water purification are stirred standing vernalization according to 20: 1 ratio
24 hours；
Step 2：Low temperature is roasted, by the barley in step one frying 18-22 minutes in 180-200 degrees Celsius of closed frying pan,
Continue frying 8-12 minutes after closed frying pan exhaust, come out of the stove by smelling wheat fragrance；
Step 3：High temperature is roasted, by the barley in step 2 frying 8-12 minutes in 220-250 degrees Celsius of closed frying pan,
Come out of the stove by smelling burnt odor taste；
Step 4：Fast cooling, by blowing apparatus continued down 13-17 minutes of the barley in step 3, feel is not scalded.
Step 5：Fine sorting, carries out the barley in step 4 finely fanning removing soot impurity and can be made into finished product.
Further, barley finished product can be crushed to the particle of 15-25 mesh by reducing mechanism in the step 5, load packaging
Bag is made bagged product.
Further, the packaging bag material is antioxidation aluminium plastic film or non-woven fabrics filter paper.
The beneficial effects of the present invention are：Baked barley tea frying production method of the invention compares traditional baked barley tea frying production method,
Solve the problems, such as baked barley tea that conventional barley tea frying production method is produced be charred differ, quality it is unstable.And it is of the invention
Baked barley tea frying production method has carried out further crushing to baked barley tea finished product, and the barley tea granule soak time after crushing is short, goes out
Taste speed is fast, and nutritional ingredient can fully discharge, and fragrance is especially strong.Further, the barley tea granule after crushing is using anti-oxidant
After aluminum plastic film or non-woven fabrics filter paper packaging, easy to carry, instant-drink.
Specific embodiment
In order that the object, technical solutions and advantages of the present invention become more apparent, with reference to embodiments, to the present invention
It is described further.It should be appreciated that specific embodiment described herein is only used for explaining the present invention, this hair is not limited to
It is bright.
Embodiment 1：
By the barley finely fanning after results, the selected barley for selecting full grains is standby.
Step one：Plumule is activated, and selected evengranular barley is first carried out into wheat wetting, is stirred according to the ratio of 100 jin of barleys, 5 jin of water
Mix uniform, static vernalization 24 hours in ventilative woven bag make barley germs activate but not germinate；
Step 2：Low temperature is roasted, and the vernalization barley of 24 hours of wheat wetting in step one is lifted to positive revertive control spiral with elevator
Formula low temperature is roasted in pot, and temperature control continues frying 12 minutes, make rudiment big in 180 degrees Celsius of closed fryings 22 minutes, exhaust
Wheat granule protein matter progressively solidifies, and protein high-temperature expansion causes barley particles breach under preventing the condition of high temperature, reduces commodity rate,
Wheat fragrance is smelt, barley particles reach anhydrous state and prepare to come out of the stove；
Step 3：High temperature is roasted, and the barley particles that step 2 anhydrous state has been cured are by elevator lifting to positive countercharge
Screw type high-temperature processed is roasted in pot, and at 220 degrees Celsius, closed frying colouring gelatinization in 12 minutes smells burnt odor taste, greatly to temperature control
Wheat particle reaches gelatinization state and prepares to come out of the stove；
Step 4：Fast cooling, is anti-lasting gelatinization, and the barley particles reversion that step 3 high temperature is roasted is come out of the stove, placed
With air blower blowing cooling stainless steel dry in the air disk fast cooling cool down 13 minutes, feel non-scald on hand is stackable standby；
Step 5：Barley in step 4 is carried out into finely fanning removing soot impurity and can be made into baked barley tea finished product.
Embodiment 2：
By the barley finely fanning after results, the selected barley for selecting full grains is standby.
Step one：Plumule is activated, and selected evengranular barley is first carried out into wheat wetting, is stirred according to the ratio of 100 jin of barleys, 5 jin of water
Mix uniform, static vernalization 24 hours in ventilative woven bag make barley germs activate but not germinate；
Step 2：Low temperature is roasted, and the vernalization barley of 24 hours of wheat wetting in step one is lifted to positive revertive control spiral with elevator
Formula low temperature is roasted in pot, and temperature control continues frying 10 minutes, make rudiment big in 190 degrees Celsius of closed fryings 20 minutes, exhaust
Wheat granule protein matter progressively solidifies, and protein high-temperature expansion causes barley particles breach under preventing the condition of high temperature, reduces commodity rate,
Wheat fragrance is smelt, barley particles reach anhydrous state and prepare to come out of the stove；
Step 3：High temperature is roasted, and the barley particles that step 2 anhydrous state has been cured are by elevator lifting to positive countercharge
Screw type high-temperature processed is roasted in pot, and at 235 degrees Celsius, closed frying colouring gelatinization in 10 minutes smells burnt odor taste, greatly to temperature control
Wheat particle reaches gelatinization state and prepares to come out of the stove；
Step 4：Fast cooling, is anti-lasting gelatinization, and the barley particles reversion that step 3 high temperature is roasted is come out of the stove, placed
With air blower blowing cooling stainless steel dry in the air disk fast cooling cool down 15 minutes, feel non-scald on hand is stackable standby；
Step 5：Barley in step 4 is carried out into finely fanning removing soot impurity and can be made into baked barley tea finished product.
Embodiment 3：
By the barley finely fanning after results, the selected barley for selecting full grains is standby.
Step one：Plumule is activated, and selected evengranular barley is first carried out into wheat wetting, is stirred according to the ratio of 100 jin of barleys, 5 jin of water
Mix uniform, static vernalization 24 hours in ventilative woven bag make barley germs activate but not germinate；
Step 2：Low temperature is roasted, and the vernalization barley of 24 hours of wheat wetting in step one is lifted to positive revertive control spiral with elevator
Formula low temperature is roasted in pot, and temperature control continues frying 8 minutes, make rudiment barley in 200 degrees Celsius of closed fryings 18 minutes, exhaust
Granule protein matter progressively solidifies, and protein high-temperature expansion causes barley particles breach under preventing the condition of high temperature, reduces commodity rate, hears
To wheat fragrance, barley particles reach anhydrous state and prepare to come out of the stove；
Step 3：High temperature is roasted, and the barley particles that step 2 anhydrous state has been cured are by elevator lifting to positive countercharge
Screw type high-temperature processed is roasted in pot, and at 250 degrees Celsius, closed frying colouring gelatinization in 8 minutes smells burnt odor taste, greatly to temperature control
Wheat particle reaches gelatinization state and prepares to come out of the stove；
Step 4：Fast cooling, is anti-lasting gelatinization, and the barley particles reversion that step 3 high temperature is roasted is come out of the stove, placed
With air blower blowing cooling stainless steel dry in the air disk fast cooling cool down 17 minutes, feel non-scald on hand is stackable standby；
Step 5：Barley in step 4 is carried out into finely fanning removing soot impurity and can be made into baked barley tea finished product.
For the ease of list marketing, the baked barley tea finished product that will further can be prepared in above three embodiment is with 1400 turns
Low speed pulverizer crush be 15-25 mesh particles, by screen disentegrated particles are dispensed it is standby.Selected single-size is loaded into particle bag
Installation, 7 grams every bag of inner wrapping is packed as with antioxidation aluminium plastic film, and listing is packed after every parcel quality inspection of box 45.Use antioxidation aluminium
Plastic film material packaging can effectively keep barley tea smell at least it is fresh in two years as before, packing pouch it is easy to carry, particle is equal
Even, with punching with drinking, aromatic strongly fragrant need not the boiling of wheat boils boiling water；By remaining fine particle every bag of 7 grams of bags of non-woven fabrics filter paper material
Dress, without tearing packaging, is placed directly on boiling water in tea set and brews and drink, and does not have a tea grounds, and in amber, wheat is aromatic strongly fragrant, use for soup look
Iron flask sealing preserve, with drinking.
Three preferred embodiments of the invention are the foregoing is only, is not intended to limit the invention, it is all in the present invention
Spirit and principle within any modification, equivalent and the improvement made etc., should be included in protection scope of the present invention it
It is interior.
Claims (3)
1. a kind of preparation method of baked barley tea, the preparation method of the baked barley tea comprises the following steps composition：
Step one：Plumule is activated, and evengranular selected barley and water purification are stirred standing vernalization according to 20: 1 ratio
24 hours；
Step 2：Low temperature is roasted, by the barley in step one frying 18-22 minutes in 180-200 degrees Celsius of closed frying pan,
Continue frying 8-12 minutes after closed frying pan exhaust, come out of the stove by smelling wheat fragrance；
Step 3：High temperature is roasted, by the barley in step 2 frying 8-12 minutes in 220-250 degrees Celsius of closed frying pan,
Come out of the stove by smelling burnt odor taste；
Step 4：Fast cooling, by blowing apparatus continued down 13-17 minutes of the barley in step 3, feel is not scalded.
Step 5：Fine sorting, carries out the barley in step 4 finely fanning removing soot impurity and can be made into finished product.
2. the preparation method of a kind of baked barley tea according to claim 1, it is characterised in that be made in the step 5 into
Product can be crushed to the particle of 15-25 mesh by reducing mechanism, load packaging bag and be made bagged product.
3. the preparation method of a kind of baked barley tea according to claim 2, it is characterised in that the packaging bag material is antioxygen
Change aluminum plastic film or non-woven fabrics filter paper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611007000.XA CN106720714A (en) | 2016-11-07 | 2016-11-07 | A kind of preparation method of baked barley tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611007000.XA CN106720714A (en) | 2016-11-07 | 2016-11-07 | A kind of preparation method of baked barley tea |
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| Publication Number | Publication Date |
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| CN106720714A true CN106720714A (en) | 2017-05-31 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611007000.XA Pending CN106720714A (en) | 2016-11-07 | 2016-11-07 | A kind of preparation method of baked barley tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232354A (en) * | 2017-06-15 | 2017-10-10 | 宁淑敏 | A kind of baked barley tea |
| CN107691724A (en) * | 2017-11-14 | 2018-02-16 | 西安市农业技术推广中心 | A kind of setose abelmoschus seed tea and preparation method thereof |
| CN115553358A (en) * | 2022-11-07 | 2023-01-03 | 上海市农业科学院 | Barley tea beverage and preparation method thereof |
| US11596161B2 (en) * | 2018-05-29 | 2023-03-07 | Yujiao Zheng | Highland barley tea and preparation method thereof, and related product |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803660A (en) * | 2010-03-30 | 2010-08-18 | 四川环太实业有限责任公司 | Black tartary buckwheat holoblastic tea and preparation method thereof |
| CN103535479A (en) * | 2013-10-22 | 2014-01-29 | 镇江高冠食品有限公司 | Method for preparing barley tea |
| KR20140134419A (en) * | 2013-05-14 | 2014-11-24 | 김정구 | Method of manufacturing a barley-tea using a germinating barley and the barley-tea manufactured by the same method |
-
2016
- 2016-11-07 CN CN201611007000.XA patent/CN106720714A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803660A (en) * | 2010-03-30 | 2010-08-18 | 四川环太实业有限责任公司 | Black tartary buckwheat holoblastic tea and preparation method thereof |
| KR20140134419A (en) * | 2013-05-14 | 2014-11-24 | 김정구 | Method of manufacturing a barley-tea using a germinating barley and the barley-tea manufactured by the same method |
| CN103535479A (en) * | 2013-10-22 | 2014-01-29 | 镇江高冠食品有限公司 | Method for preparing barley tea |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232354A (en) * | 2017-06-15 | 2017-10-10 | 宁淑敏 | A kind of baked barley tea |
| CN107691724A (en) * | 2017-11-14 | 2018-02-16 | 西安市农业技术推广中心 | A kind of setose abelmoschus seed tea and preparation method thereof |
| US11596161B2 (en) * | 2018-05-29 | 2023-03-07 | Yujiao Zheng | Highland barley tea and preparation method thereof, and related product |
| CN115553358A (en) * | 2022-11-07 | 2023-01-03 | 上海市农业科学院 | Barley tea beverage and preparation method thereof |
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Application publication date: 20170531 |