CN107259011A - Sorghum health preserving tea and preparation method thereof - Google Patents
Sorghum health preserving tea and preparation method thereof Download PDFInfo
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- CN107259011A CN107259011A CN201710547812.1A CN201710547812A CN107259011A CN 107259011 A CN107259011 A CN 107259011A CN 201710547812 A CN201710547812 A CN 201710547812A CN 107259011 A CN107259011 A CN 107259011A
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- sorghum
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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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of sorghum health preserving tea and preparation method thereof, include following raw material, 45~60 parts of sorghum, 20~30 parts of barley, 10~15 parts of honey, 5~15 parts of brown sugar, 5~15 parts of radix tarxaci and 5~15 parts of water according to mass fraction.Comprise the following steps, step one, honey, radix tarxaci and water are mixed, heating boils mixed liquor；Step 2, sorghum and barley are cleaned up, is immersed in and boils in mixed liquor；Step 3, sorghum and barley is pulled out from mixed liquor is boiled air-dried；Step 4, sorghum, barley, brown sugar are added in reactor, are heated after sealing reactor；Step 5, stops heating response kettle, quickly recovers to normal temperature and pressure, and sorghum health preserving tea is made.The present invention can be such that sorghum, barley is fully combined with the nutritional ingredient in honey, brown sugar and radix tarxaci, and sorghum, barley are fluffy soft, and mouthfeel taste is splendid, with preferably health-care effect.
Description
Technical field
The present invention relates to a kind of sorghum health preserving tea, a kind of preparation method of sorghum health preserving tea is further related to.
Background technology
Sorghum stalk is more sturdy, upright, and tool support root on base portion section, property happiness is warm, drought resisting, waterlogging.Edible sorghum grain is supplied
Edible, wine brewing, but the deep processing at present to sorghum is less, causing sorghum to eat, taste is not good, is unfavorable for pushing away for sorghum
Wide and application, it is impossible to improve the economy and edibility of sorghum.
The content of the invention
The present invention provides a kind of sorghum health preserving tea, can make the nutrition in sorghum, barley and honey, brown sugar and radix tarxaci
Composition is fully combined, and sorghum, barley are fluffy soft, and mouthfeel taste is splendid, with preferably health-care effect.
In order to solve the above technical problems, the technical scheme is that：A kind of sorghum health preserving tea, includes according to mass fraction
Following raw material, 45~60 parts of sorghum, 20~30 parts of barley, 10~15 parts of honey, 5~15 parts of brown sugar, 5~15 parts
Radix tarxaci and 5~15 parts of water.
As preferred technical scheme, include following raw material according to mass fraction, 50 parts of sorghum, 24 parts of barley,
12 parts of honey, 7 parts of brown sugar, 7 parts of radix tarxaci and 7 parts of water.
As preferred technical scheme, include following raw material according to mass fraction, 55 parts of sorghum, 28 parts of barley,
12 parts of honey, 12 parts of brown sugar, 12 parts of radix tarxaci and 5~15 parts of water.
The present invention also provides a kind of preparation method of above-mentioned sorghum health preserving tea.
In order to solve the above technical problems, the technical scheme is that：A kind of preparation method of sorghum health preserving tea, including with
Lower step,
Step one, 10~15 parts of honey, 5~15 parts of radix tarxaci and 5~15 parts of water are mixed according to mass fraction
Close, small fire heating is boiled 10~15 minutes, is filtered out and is boiled mixed liquor；
Step 2, the sorghum and 20~30 parts of barley of 45~60 parts of mass fraction are cleaned up, and mixing, which is immersed in, endures
In mixed liquor processed, 2~4 days are stood；
Step 3, sorghum and barley is pulled out from mixed liquor is boiled air-dried；
Step 4, sorghum and barley after step 3 is air-dried are put into reactor, by the red of 5~15 parts of mass fraction
Sugar is added in reactor, is heated after sealing reactor, the material in the stirring vane stirring of reactor, and holding reactor 8~
12 atmospheric pressure 5~20 minutes；
Step 5, stops heating response kettle, opens in reactor, control reactor and quickly recovers to normal temperature and pressure, reacts
Sorghum health preserving tea is made in kettle.
As preferred technical scheme, in the step 4, the velocity of rotation of the stirring vane of the reactor for 60~
120 revs/min.
As preferred technical scheme, the step 5, control reactor returned to normal temperature and pressure in 30~120 seconds.
As preferred technical scheme, in the step one, radix tarxaci is bulk.
By adopting the above-described technical solution, sorghum is sweet warm-natured, food therapy value is at a relatively high, energy and stomach, invigorating the spleen, antidiarrheal,
Have astringent or styptic treatment for spontaneous sweating stomach, suppress vomiting, beneficial spleen middle benefit gas, urge and control the functions such as difficult labour, can for treatment dyspepsia, indigestion, it is damp and hot, under
Drip, difficult urination, women's vicarious menstruation, tire production be not inferior.Barley nutritional ingredient contains abundant protein, fat, carbon compared with horn of plenty
Hydrate, dietary fiber, calcium, phosphorus and iron, also containing vitamin, thiamine, riboflavin, niacin, allantoin etc..Dandelion
Containing a variety of health-nutrition compositions such as taraxol, taraxacin, choline, organic acid, synanthrin in root, there are diuresis, laxative, removing jaundice
The effects such as subcutaneous ulcer, cholagogic.The present invention can be such that sorghum, barley is fully combined with the nutritional ingredient in honey, brown sugar and radix tarxaci,
And sorghum, barley are fluffy soft, mouthfeel taste is splendid, with preferably health-care effect.
Brief description of the drawings
The following drawings is only intended to, in doing schematic illustration and explanation to the present invention, not delimit the scope of the invention.Wherein：
Fig. 1 is the flow sheet of the embodiment of the present invention.
Embodiment
With reference to the accompanying drawings and examples, the present invention is expanded on further.In the following detailed description, only explanation is passed through
Mode describes some one exemplary embodiments of the present invention.Undoubtedly, one of ordinary skill in the art will recognize,
In the case of without departing from the spirit and scope of the present invention, described embodiment can be repaiied with a variety of modes
Just.Therefore, accompanying drawing and description are inherently illustrative, are not intended to limit the scope of the claims.
As long as in addition, technical characteristic involved in each embodiment of invention described below non-structure each other
It can be just mutually combined into conflict.
As shown in figure 1, a kind of sorghum health preserving tea, includes following raw material, 45~60 parts of sorghum, 20 according to mass fraction
~30 parts of barley, 10~15 parts of honey, 5~15 parts of brown sugar, 5~15 parts of radix tarxaci and 5~15 parts of water.
Include following raw material, 50 parts of sorghum, 24 parts of barley, 12 parts of honey, 7 parts red according to mass fraction
Sugar, 7 parts of radix tarxaci and 7 parts of water.
Include following raw material, 55 parts of sorghum, 28 parts of barley, 12 parts of honey, 12 parts red according to mass fraction
Sugar, 12 parts of radix tarxaci and 5~15 parts of water.
A kind of preparation method of sorghum health preserving tea, comprises the following steps,
Step one, 10~15 parts of honey, 5~15 parts of radix tarxaci and 5~15 parts of water are mixed according to mass fraction
Close, small fire heating is boiled 10~15 minutes, is filtered out and is boiled mixed liquor；
Step 2, the sorghum and 20~30 parts of barley of 45~60 parts of mass fraction are cleaned up, and mixing, which is immersed in, endures
In mixed liquor processed, 2~4 days are stood；
Step 3, sorghum and barley is pulled out from mixed liquor is boiled air-dried；
Step 4, sorghum and barley after step 3 is air-dried are put into reactor, by the red of 5~15 parts of mass fraction
Sugar is added in reactor, is heated after sealing reactor, the material in the stirring vane stirring of reactor, and holding reactor 8~
12 atmospheric pressure 5~20 minutes；
Step 5, stops heating response kettle, opens in reactor, control reactor and quickly recovers to normal temperature and pressure, reacts
Sorghum health preserving tea is made in kettle.
In step 4, the velocity of rotation of the stirring vane of reactor is 60~120 revs/min.
Step 5, control reactor returned to normal temperature and pressure in 30~120 seconds.
When reactor is sealed in step 4, in the state of HTHP, sorghum and barley will gradually soften, sorghum
Become vapor with the most of moisture of barley.Because temperature is higher, the pressure of vapor is very big, makes the sorghum softened
Expanded with barley, while promotion brown sugar penetrates into the inside of sorghum and barley.Reactor is opened, the mistake of fast quick-recovery normal temperature and pressure
Cheng Zhong so that pressure difference becomes big inside and outside sorghum and barley, causes sorghum and barley inner high voltage vapor also drastically to expand, it is instantaneous quick-fried
Sorghum and barley are opened, while the structure and property inside sorghum and barley will change.
In step one, radix tarxaci is bulk, when being easy to boil, and dissolves active ingredient.
Sorghum is sweet warm-natured, and food therapy value is at a relatively high, can have astringent or styptic treatment for spontaneous sweating stomach with stomach, invigorating the spleen, antidiarrheal, suppresses vomiting, beneficial spleen
Middle benefit gas, urge control difficult labour etc. function, can for treatment dyspepsia, indigestion, damp and hot, lower drip, difficult urination, women's vicarious menstruation, tire
Production is not inferior.Barley nutritional ingredient contains abundant protein, fat, carbohydrate, dietary fiber, calcium, phosphorus compared with horn of plenty
And iron, also containing vitamin, thiamine, riboflavin, niacin, allantoin etc..Contain taraxol, dandelion in radix tarxaci
A variety of health-nutrition compositions such as element, choline, organic acid, synanthrin, the effects such as having diuresis, laxative, removing jaundice subcutaneous ulcer, cholagogic.
The present embodiment can be such that sorghum, barley is fully combined with the nutritional ingredient in honey, brown sugar and radix tarxaci, and
Sorghum, barley are fluffy soft, and mouthfeel taste is splendid, with preferably health-care effect.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (7)
1. a kind of sorghum health preserving tea, it is characterised in that：Include following raw material, 45~60 parts of sorghum, 20 according to mass fraction
~30 parts of barley, 10~15 parts of honey, 5~15 parts of brown sugar, 5~15 parts of radix tarxaci and 5~15 parts of water.
2. sorghum health preserving tea as claimed in claim 1, it is characterised in that：Include following raw material, 50 parts according to mass fraction
Sorghum, 24 parts of barley, 12 parts of honey, 7 parts of brown sugar, 7 parts of radix tarxaci and 7 parts of water.
3. sorghum health preserving tea as claimed in claim 1, it is characterised in that：Include following raw material, 55 parts according to mass fraction
Sorghum, 28 parts of barley, 12 parts of honey, 12 parts of brown sugar, 12 parts of radix tarxaci and 5~15 parts of water.
4. a kind of preparation method of sorghum health preserving tea, it is characterised in that：Comprise the following steps,
Step one, 10~15 parts of honey, 5~15 parts of radix tarxaci and 5~15 parts of water are mixed according to mass fraction, it is small
Fire heating is boiled 10~15 minutes, is filtered out and is boiled mixed liquor；
Step 2, the sorghum and 20~30 parts of barley of 45~60 parts of mass fraction are cleaned up, mixing be immersed in boil it is mixed
Close in liquid, stand 2~4 days；
Step 3, sorghum and barley is pulled out from mixed liquor is boiled air-dried；
Step 4, sorghum and barley after step 3 is air-dried are put into reactor, and 5~15 parts of brown sugar of mass fraction is added
Enter into reactor, heated after sealing reactor, the material in the stirring vane stirring of reactor keeps reactor 8~12
Atmospheric pressure 5~20 minutes；
Step 5, stops heating response kettle, opens and is quickly recovered in reactor, control reactor in normal temperature and pressure, reactor
Sorghum health preserving tea is made.
5. the preparation method of sorghum health preserving tea as claimed in claim 4, it is characterised in that：In the step 4, the reaction
The velocity of rotation of the stirring vane of kettle is 60~120 revs/min.
6. the preparation method of ginger jujube brown sugar tea as claimed in claim 4, it is characterised in that：The step 5, controls reactor
Normal temperature and pressure was returned in 30~120 seconds.
7. the preparation method of the sorghum health preserving tea as described in any one of claim 4 to 6, it is characterised in that：In the step one,
Radix tarxaci is bulk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710547812.1A CN107259011A (en) | 2017-07-06 | 2017-07-06 | Sorghum health preserving tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201710547812.1A CN107259011A (en) | 2017-07-06 | 2017-07-06 | Sorghum health preserving tea and preparation method thereof |
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| CN107259011A true CN107259011A (en) | 2017-10-20 |
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| CN201710547812.1A Pending CN107259011A (en) | 2017-07-06 | 2017-07-06 | Sorghum health preserving tea and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991321A (en) * | 2018-09-03 | 2018-12-14 | 武汉轻工大学 | A kind of sorghum pearl barley infusing potable and preparation method thereof and pearl barley drink |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1168236A (en) * | 1996-06-16 | 1997-12-24 | 王成民 | Five-cereal tea and its production process |
| CN102224866A (en) * | 2011-04-29 | 2011-10-26 | 杨宝峰 | Bitter gourd broomcorn millet wheat tea and preparation method thereof |
-
2017
- 2017-07-06 CN CN201710547812.1A patent/CN107259011A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1168236A (en) * | 1996-06-16 | 1997-12-24 | 王成民 | Five-cereal tea and its production process |
| CN102224866A (en) * | 2011-04-29 | 2011-10-26 | 杨宝峰 | Bitter gourd broomcorn millet wheat tea and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| （日）植木桃子著；唐晓艳译: "《310例营养果汁DIY》", 31 August 2011, 辽宁科学技术出版社 * |
| 孙小妞: "高粱大麦茶的做法", 《饮食WEB网HTTP：//MIP.YINSHIWEIB.COM/CAIPU/161205》 * |
| 龚恕，等: "膨化袋泡茶生产工艺初步研究", 《中国茶叶加工》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991321A (en) * | 2018-09-03 | 2018-12-14 | 武汉轻工大学 | A kind of sorghum pearl barley infusing potable and preparation method thereof and pearl barley drink |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171020 |
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| RJ01 | Rejection of invention patent application after publication |