CN106819292A - The processing method of spiced corn jasmine tea - Google Patents
The processing method of spiced corn jasmine tea Download PDFInfo
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- CN106819292A CN106819292A CN201710074902.3A CN201710074902A CN106819292A CN 106819292 A CN106819292 A CN 106819292A CN 201710074902 A CN201710074902 A CN 201710074902A CN 106819292 A CN106819292 A CN 106819292A
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- Prior art keywords
- corn
- parts
- particle
- nutmeg
- ginger
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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 discloses a kind of processing method of spiced corn jasmine tea, the spiced tea bag includes following proportioning：The 3kg of corn 1, the 30g of Chinese prickly ash 10, the 13g of ginger 10, the 8g of anise 5, the 5g of nutmeg 3, the 8g of Chinese cassia tree 6, the g of salt 0.2 0.5, the g of white sugar 0.2 0.5.The invention belongs to food processing field, by corn processing into five scented teas, nutritive value of food is enriched so that the multiple tastes of coarse food grain product.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of processing method of spiced corn jasmine tea.
Background technology
Corn is important cereal crops and forage crop, is also whole world total output highest crops, its growing surface
Product and total output are only second to paddy rice and wheat.Corn is all described as life prolonging food always, contains rich in protein, fat, dimension
Raw element, trace element, cellulose etc., with exploitation high nutrition, the great potential of biological function food high.But, day reason
Under condition, because corn mouthfeel is not good, people's edible corn is few, is more common in boiling green corn.Corn is used as feeding in the case of more
Material is used.So it is also the problem for needing to draw attention that how corn this food materials are made good use of in variation.
At present, the species of tea is a lot, there is many kinds such as black tea, green tea, jasmine tea, grain tea, animals and plants oil tea, deposits at present
Not enough enriched in taste, the nutrient that it contains is not enough, with the improvement of people ' s living standards with the progress of foods processing technique,
The need for modern people can not be met.
The content of the invention
It is an object of the invention to provide a kind of processing method of spiced corn jasmine tea, it is intended to solve the processing of existing corn
Not abundant enough the problem of the taste of technique and tea.
The present invention adopts the following technical scheme that realization：
A kind of processing method of spiced corn jasmine tea, comprises the following steps：
（1）, corn particle cleaned；
（2）, Chinese prickly ash, ginger, fennel, nutmeg, Chinese cassia tree, salt, white sugar are put into and are boiled in boiling water 20 ~ 30 minutes, add corn
Grain, continues to boil 5 ~ 10 minutes, takes out corn particle, and drain away the water；
（3）, corn particle be put into baking box toast 10 ~ 12 minutes, temperature is 65 ~ 70 degree；Toast corn particle after terminating
It is broken into little particle；
（4）, corn little particle be put into corn popper burst into popcorn with 5 air pressure；
（5）, popcorn is worn into the powder of 110 mesh, then pack.
Preferably, corn, Chinese prickly ash, ginger, anise, nutmeg, Chinese cassia tree, salt, the proportioning of white sugar are：Corn 1000-
3000 parts, Chinese prickly ash 10-30 parts, ginger 10-13 parts, anise 5-8 parts, nutmeg 3-5 parts, Chinese cassia tree 6-8 parts, salt 0.2-0.5
Part, white sugar 0.2-0.5 parts.
It is further preferred that corn, Chinese prickly ash, ginger, anise, nutmeg, Chinese cassia tree, salt, the proportioning of white sugar are：Corn
3000 parts, 30 parts of Chinese prickly ash, 10 parts of ginger, 8 parts of anise, 5 parts of nutmeg, 8 parts of Chinese cassia tree, 0.4 part of salt, 0.5 part of white sugar.The proportioning
Selection, further optimize the taste of corn, more meet the demand of ordinary consumption colony, wherein, selected Chinese prickly ash, ginger,
Five kinds of flavouring such as anise, nutmeg, Chinese cassia tree, and consumption is moderate, coordinates salt and white sugar regulation and control so that the mouthfeel of corn jasmine tea
It is gentle fine and smooth, meet the requirement of the main flow consumer group.Additionally, applicant also using other flavouring corn is tested,
Effect is unsatisfactory.
The present invention by adding Chinese prickly ash, ginger, anise, nutmeg, the seasoning articles for use such as Chinese cassia tree in corn particle, wherein,
Chinese prickly ash, ginger, anise, nutmeg, the usage amount of Chinese cassia tree assign corn new taste, Ran Houtong by determining after many experiments
Powdering after snuff is crossed, people are directly brewed when drinking with boiling water.While tea is enjoyed, also by the nutrition of corn
Material is fully absorbed, and reaches the purpose of diversified edible corn.
The present invention is reasonable in design, by corn processing into the jasmine tea of spiced taste, enriches nutritive value of food so that thick
The multiple tastes of grain product.
Specific embodiment
For the content of the invention of the invention, feature and effect can be further appreciated that, following examples detailed description is enumerated.
Embodiment 1
Take corn 1kg, Chinese prickly ash 10g, ginger 13g, anise 5g, nutmeg 3g, Chinese cassia tree 6g, salt 0.2g, white sugar 0.2g, by following
Step is prepared：
Step one, the corn particle 1kg by high-quality, wash；
Step 2, Chinese prickly ash 10g, ginger 13g, anise 5g, nutmeg 5g, Chinese cassia tree 6g, salt 0.2g, white sugar 0.2g is put into boiling water
In boil 20 minutes, add the corn particle that obtains of step one, continue to boil 5 minutes, take out corn particle, and drain away the water；
Step 3, the corn particle that will be prepared in step 2, are put into baking box and toast 10 minutes, and temperature is 65 degree；Bake to using iron
Hammer is pounded little particle；
Step 4, corn little particle is put into corn popper bursts into popcorn with 5 air pressure；
Step 5, by the popcorn in step 4, the powder of 110 mesh is worn into stone mill respectively, then pack.
Embodiment 2
Take corn 3kg, Chinese prickly ash 30g, ginger 10g, anise 8g, nutmeg 5g, Chinese cassia tree 8g, salt 0.4g, white sugar 0.5g, under
Row step is prepared：
Step one, the corn particle 3kg of high-quality is washed；
Step 2, Chinese prickly ash 30g, ginger 10g, anise 8g, nutmeg 5g, Chinese cassia tree 8g, salt 0.4g, white sugar 0.5g is put into boiling water
In boil 20 minutes, add the corn particle that obtains of step one, continue to boil 5 minutes, take out corn particle, and drain away the water；
Step 3, the corn particle that will be prepared in step 2, are put into baking box and toast 12 minutes, and temperature is 65 degree；Bake to using iron
Hammer is pounded little particle；
Step 4, corn little particle is put into corn popper bursts into popcorn with 5 air pressure；
Step 5, by the popcorn in step 4, the powder of 110 mesh is worn into stone mill respectively, then pack.
Embodiment 3
Take corn 2kg, Chinese prickly ash 15g, ginger 12g, anise 6g, nutmeg 4g, Chinese cassia tree 7g, salt 0.5g, white sugar 0.3g, by following
Step is prepared：
Step one, the corn particle 2kg by high-quality, wash；
Step 2, Chinese prickly ash 15g, ginger 12g, anise 6g, nutmeg 4g, Chinese cassia tree 7g, salt 0.5g, white sugar 0.3g is put into boiling water
In boil 25 minutes, add the corn particle that obtains of step one, continue to boil 10 minutes, take out corn particle, and drain away the water；
Step 3, the corn particle that will be prepared in step 2, are put into baking box and toast 10 minutes, and temperature is 70 degree；Bake to using iron
Hammer is pounded little particle；
Step 4, corn little particle is put into corn popper bursts into popcorn with 5 air pressure；
Step 5, by the popcorn in step 4, the powder of 110 mesh is worn into stone mill respectively, then pack.
Embodiment 4
Take corn 1.5kg, Chinese prickly ash 25g, ginger 11g, anise 7g, nutmeg 3g, Chinese cassia tree 6g, salt 0.3g, white sugar 0.4g, under
Row step is prepared：
Step one, the corn particle 1kg by high-quality, wash；
Step 2, Chinese prickly ash 25g, ginger 11g, anise 7g, nutmeg 3g, Chinese cassia tree 6g, salt 0.3g, white sugar 0.4g is put into boiling water
In boil 30 minutes, add the corn particle that obtains of step one, continue to boil 5 minutes, take out corn particle, and drain away the water；
Step 3, the corn particle that will be prepared in step 2, are put into baking box and toast 12 minutes；Temperature is 70 degree；Bake to using iron
Hammer is pounded little particle；
Step 4, corn little particle is put into corn popper bursts into popcorn with 5 air pressure；
Step 5, by the popcorn in step 4, the powder of 110 mesh is worn into stone mill respectively, then pack.
Embodiment 5
Take corn 2.5kg, Chinese prickly ash 20g, ginger 10g, anise 8g, nutmeg 5g, Chinese cassia tree 8g, salt 0.4g, white sugar 0.5g, under
Row step is prepared：
Step one, the corn particle 1kg by high-quality, wash；
Step 2, Chinese prickly ash 20g, ginger 10g, anise 8g, nutmeg 5g, Chinese cassia tree 8g, salt 0.4g, white sugar 0.5g is put into boiling water
In boil 25 minutes, add the corn particle that obtains of step one, continue to boil 10 minutes, take out corn particle, and drain away the water；
Step 3, the corn particle that will be prepared in step 2, are put into baking box and toast 10 minutes, and temperature is 65 degree；Bake to use
Iron hammer is pounded little particle；
Step 4, corn little particle is put into corn popper bursts into popcorn with 5 air pressure；
Step 5, by the popcorn in step 4, the powder of 110 mesh is worn into stone mill respectively, then pack.
Corn is processed into spiced taste by the present invention, enriches nutritive value of food so that the taste of coarse food grain product is more
Sample.
The above is only the preferred embodiments of the present invention, and any formal limitation is not made to the present invention,
It is every according to technical spirit of the invention to any simple modification made for any of the above embodiments, equivalent variations belong to the present invention
In the range of technical scheme.
Claims (4)
1. a kind of processing method of spiced corn jasmine tea, it is characterised in that：Comprise the following steps：
（1）, corn particle cleaned；
（2）, Chinese prickly ash, ginger, fennel, nutmeg, Chinese cassia tree, salt, white sugar are put into and are boiled in boiling water 20 ~ 30 minutes, add corn
Grain, continues to boil 5 ~ 10 minutes, takes out corn particle, and drain away the water；
（3）, corn particle be put into baking box toast 10 ~ 12 minutes, temperature is 65 ~ 70 degree；Toast corn particle after terminating
It is broken into little particle；
（4）, corn little particle be put into corn popper burst into popcorn with 5 air pressure；
（5）, popcorn is worn into the powder of 110 mesh, then pack.
2. the processing method of spiced corn jasmine tea according to claim 1, it is characterised in that：It is corn, Chinese prickly ash, ginger, big
Fennel, nutmeg, Chinese cassia tree, salt, the proportioning of white sugar are：
Corn 1000-3000 parts, Chinese prickly ash 10-30 parts, ginger 10-13 parts, anise 5-8 parts, nutmeg 3-5 parts, Chinese cassia tree 6-8 parts,
Salt 0.2-0.5 parts, white sugar 0.2-0.5 parts.
3. the processing method of spiced corn jasmine tea according to claim 2, it is characterised in that：It is corn, Chinese prickly ash, ginger, big
Fennel, nutmeg, Chinese cassia tree, salt, the proportioning of white sugar are：
3000 parts of corn, 30 parts of Chinese prickly ash, 10 parts of ginger, 8 parts of anise, 5 parts of nutmeg, 8 parts of Chinese cassia tree, 0.4 part of salt, white sugar 0.5
Part.
4. the processing method of spiced corn jasmine tea according to claim 1, it is characterised in that：Corn particle is put into baking
The Best Times of case baking are 12 minutes, and temperature is 65 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710074902.3A CN106819292A (en) | 2017-02-13 | 2017-02-13 | The processing method of spiced corn jasmine tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710074902.3A CN106819292A (en) | 2017-02-13 | 2017-02-13 | The processing method of spiced corn jasmine tea |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710074902.3A Pending CN106819292A (en) | 2017-02-13 | 2017-02-13 | The processing method of spiced corn jasmine tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021002808A3 (en) * | 2019-04-29 | 2021-02-18 | Abdoljawad Mustafa | Popcorn coffee |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695486A (en) * | 2004-05-10 | 2005-11-16 | 张祥勋 | Fast food prepared from puffed sticky rice and non-glutinous rice |
| CN101744184A (en) * | 2010-01-11 | 2010-06-23 | 贵州旭阳食品（集团）有限公司 | Manufacturing method of popcorn |
| CN104431800A (en) * | 2014-11-29 | 2015-03-25 | 蒙敏雪 | Popcorn of various tastes and preparation methods thereof |
-
2017
- 2017-02-13 CN CN201710074902.3A patent/CN106819292A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695486A (en) * | 2004-05-10 | 2005-11-16 | 张祥勋 | Fast food prepared from puffed sticky rice and non-glutinous rice |
| CN101744184A (en) * | 2010-01-11 | 2010-06-23 | 贵州旭阳食品（集团）有限公司 | Manufacturing method of popcorn |
| CN104431800A (en) * | 2014-11-29 | 2015-03-25 | 蒙敏雪 | Popcorn of various tastes and preparation methods thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021002808A3 (en) * | 2019-04-29 | 2021-02-18 | Abdoljawad Mustafa | Popcorn coffee |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170613 |
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