CN107259025A - A kind of red yeast rice ginkgo leave tea and preparation method thereof - Google Patents
A kind of red yeast rice ginkgo leave tea and preparation method thereof Download PDFInfo
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- CN107259025A CN107259025A CN201710630006.0A CN201710630006A CN107259025A CN 107259025 A CN107259025 A CN 107259025A CN 201710630006 A CN201710630006 A CN 201710630006A CN 107259025 A CN107259025 A CN 107259025A
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- ginkgo
- red yeast
- yeast rice
- particle
- leave 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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- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of red yeast rice ginkgo leave tea and preparation method thereof, the red yeast rice ginkgo leave tea are the weight ratios for brewing ginkgo nut and red yeast rice composition in granule, the red yeast rice ginkgo leave tea being prepared from by raw material of ginkgo nut and red yeast rice for 3:2~2:1, the preparation method of the red yeast rice ginkgo leave tea comprises the following steps：（1）Ginkgo is shelled, coring；（2）Ginkgo is dried；（3）Ginkgo is crushed；（4）Red yeast rice is fried；（5）Red yeast rice is crushed；（6）Mixing；（7）Parch；（8）Packaging.Present invention incorporates two kinds of compositions of red yeast rice and ginkgo nut, make it have preferable synergy, red yeast rice ginkgo leave tea mouthfeel alcohol and, return sweet, fragrant odour, with certain reducing blood lipid, disease of dispelling cough-relieving, reinforcing spleen to promote digestion, the effects such as promoting blood circulation and removing blood stasis, its preparation technology is simple, it is easy to accomplish, it is adapted to industrialized production.
Description
Technical field：
The present invention relates to red yeast rice ginkgo leave tea processing technique field, more particularly to a kind of red yeast rice ginkgo leave tea and preparation method thereof.
Background technology：
The red yeast rice that red yeast rice is colonized on polished rice for the mycelium of Aspergillaceae fungi monascus, with reinforcing spleen to promote digestion, promoting blood circulation
The effect of stagnation resolvation.Wine brewing is typically done in daily middle red yeast rice to use, and is not suitable for daily brewing reference.
Edible ginkgo nut can be with restraining and sterilizing bacteria, disease of dispelling cough-relieving, waterlogging-resistant suppression worm, check with turbidity and reduction serum cholesterol.In addition,
Ginkgo can reduce level of lipid, reduce freckle, skin of moistening, and beautiful appearance is with resistant activity gene ability
One of herbal medicine, ginkgo is in protection lipid（The part of cell membrane）It is very effective in terms of from free radical injury.
Raw gingko should control one day 10 or so, it is excessive edible to cause the symptoms such as stomachache, fever, vomiting, tic.Have
A little people like being drunk with Folium Ginkgo is soaked, and this, which has, contains toxic substance in certain danger, ginkgo leaf, taking dose it is excessive or when
Between it is longer, health of heart can be endangered.
Red yeast rice and ginkgo nut are all to make the extraordinary raw material of health food, and its health properties is difficult to play in the prior art.
The content of the invention：
The invention provides a kind of red yeast rice ginkgo leave tea and preparation method thereof, solve red yeast rice in the prior art and ginkgo is not suitable for day
Often drink or eat, the problem of its health properties is difficult to play.
The technology solution of the present invention is as follows：A kind of red yeast rice ginkgo leave tea, the red yeast rice ginkgo leave tea are with ginkgo nut and red
What Qu meter Wei raw materials were prepared from brews the weight of ginkgo nut composition and red yeast rice composition in granule, the red yeast rice ginkgo leave tea
Than for 3:2~2:1.
The preparation method of described red yeast rice ginkgo leave tea, includes following steps：
（1）Ginkgo is shelled, coring：After ginkgo nut after cleaning is shelled by scourer, water is boiled 2 ~ 3 hours, and ginkgo core is automatic
Come off；
（2）Ginkgo is dried：Will be through step（1）Shell the ginkgo after coring, using electric dry oven, temperature control is at 100 DEG C ~ 120 DEG C
Under the conditions of, drying to ginkgo water content≤10%；
（3）Ginkgo is crushed：Will be through step（2）Ginkgo after Drying and cooling is dispersed as a diameter of 0.8mm ~ 1.2mm's with pulverizer
Ginkgo particle；
（4）Red yeast rice is fried：By dry red yeast rice under the conditions of 60 DEG C ~ 70 DEG C parch 20 ~ 30 minutes；Red yeast rice is in suitable temperature
Fried under degree, make the micro- sweet tea of its mouthfeel, temperature is too high, and red yeast rice mouthfeel is bitter, and temperature is too low, it is poor that red yeast rice reconstitutes taste when drinking,
Its mellowness can not be played.
（5）Red yeast rice is crushed：Will be through step（4）The red yeast rice fried is dispersed as the red of a diameter of 0.8mm ~ 1.2mm with pulverizer
Bent particle；
（6）Mixing：Will be through step（3）Obtained ginkgo particle and step（5）Obtained red yeast rice particle is with 3:2~2:1 ratio is equal
Even mixing；
（7）Parch：Will be through step（6）The red yeast rice ginkgo particle being mixed to get parch 15 ~ 20 minutes under the conditions of 60 DEG C ~ 70 DEG C；
（8）Packaging：Will be through step（7）Packed after the finished product spreading for cooling that parch is obtained.
Preferably, the step（3）In ginkgo crush after, using strainer filtering, obtain the silver of even particle size
Apricot particle.
Preferably, the step（5）In red yeast rice crush after, using strainer filtering, obtain even particle size red yeast rice
Particle.
Preferably, the step（6）Ginkgo particle and red yeast rice particle ginkgo particle and red yeast rice are made by mixer
Grain is sufficiently mixed.
The beneficial effects of the present invention are：Present invention incorporates two kinds of compositions of red yeast rice and ginkgo nut, make it have preferably
Synergy, red yeast rice ginkgo leave tea mouthfeel alcohol and, return sweet, fragrant odour, with certain reducing blood lipid, disease of dispelling cough-relieving, reinforcing spleen to promote digestion,
Promoting blood circulation and removing blood stasis the effects such as, its preparation technology is simple, it is easy to accomplish, it is adapted to industrialized production.
Embodiment：
A kind of red yeast rice ginkgo leave tea to the present invention and preparation method thereof, are described further.
Embodiment 1：A kind of red yeast rice ginkgo leave tea, are to brew particle using ginkgo nut and red yeast rice as what raw material was prepared from
The weight ratio of ginkgo nut composition and red yeast rice composition is 13 in agent, red yeast rice ginkgo leave tea:7.
The preparation method of red yeast rice ginkgo leave tea includes following steps：
（1）Ginkgo is shelled, coring：After ginkgo nut after cleaning is shelled by scourer, water is boiled 2 hours, and ginkgo core takes off automatically
Fall；
（2）Ginkgo is dried：Will be through step（1）Shell the ginkgo after coring, using electric dry oven, temperature control under the conditions of 110 DEG C,
Dry to ginkgo water content≤10%；
（3）Ginkgo is crushed：Will be through step（2）Ginkgo after Drying and cooling is dispersed as a diameter of 1mm ginkgo particle with pulverizer；
（4）Red yeast rice is fried：By dry red yeast rice under the conditions of 65 DEG C parch 25 minutes；
（5）Red yeast rice is crushed：Will be through step（4）The red yeast rice fried is dispersed as a diameter of 1mm red yeast rice particle with pulverizer；
（6）Mixing：Will be through step（3）Obtained ginkgo particle and step（5）Obtained red yeast rice particle is with 13:7 ratio uniform
Mixing；
（7）Parch：Will be through step（6）The red yeast rice ginkgo particle being mixed to get parch 20 minutes under the conditions of 65 DEG C；
（8）Packaging：Will be through step（7）Packed after the finished product spreading for cooling that parch is obtained.
Further, step（3）In ginkgo crush after, using strainer filtering, obtain the ginkgo of even particle size
Grain.
Further, step（5）In red yeast rice crush after, using strainer filtering, obtain even particle size red yeast rice particle.
Further, step（6）Ginkgo particle and red yeast rice particle fill ginkgo particle and red yeast rice particle by mixer
Divide mixing.
Embodiment 2：A kind of red yeast rice ginkgo leave tea, are to brew particle using ginkgo nut and red yeast rice as what raw material was prepared from
The weight ratio of ginkgo nut composition and red yeast rice composition is 2 in agent, red yeast rice ginkgo leave tea:1.
The preparation method of red yeast rice ginkgo leave tea includes following steps：
（1）Ginkgo is shelled, coring：After ginkgo nut after cleaning is shelled by scourer, water is boiled 2.5 hours, and ginkgo core is automatic
Come off；
（2）Ginkgo is dried：Will be through step（1）Shell the ginkgo after coring, using electric dry oven, temperature control under the conditions of 115 DEG C,
Dry to ginkgo water content≤10%；
（3）Ginkgo is crushed：Will be through step（2）Ginkgo after Drying and cooling is dispersed as a diameter of 0.8mm ginkgo with pulverizer
Grain；
（4）Red yeast rice is fried：By dry red yeast rice under the conditions of 60 DEG C parch 20 minutes；
（5）Red yeast rice is crushed：Will be through step（4）The red yeast rice fried is dispersed as a diameter of 0.8mm red yeast rice particle with pulverizer；
（6）Mixing：Will be through step（3）Obtained ginkgo particle and step（5）Obtained red yeast rice particle is with 2:1 ratio uniform is mixed
Close；
（7）Parch：Will be through step（6）The red yeast rice ginkgo particle being mixed to get parch 15 minutes under the conditions of 60 DEG C；
（8）Packaging：Will be through step（7）Packed after the finished product spreading for cooling that parch is obtained.
Further, step（3）In ginkgo crush after, using strainer filtering, obtain the ginkgo of even particle size
Grain.
Further, step（5）In red yeast rice crush after, using strainer filtering, obtain even particle size red yeast rice particle.
Further, step（6）Ginkgo particle and red yeast rice particle fill ginkgo particle and red yeast rice particle by mixer
Divide mixing.
The red yeast rice ginkgo leave tea of the present invention are to brew granule using ginkgo nut and red yeast rice as what raw material was prepared from, can be done
Daily brew is drunk, resulting red yeast rice ginkgo leave tea mouthfeel alcohol and, return sweet, fragrant odour, 90 DEG C or so boiling water brew granule 5
There is slight dissolving in surface after minute, with water natural cooling.
Presently preferred embodiments of the present invention is the foregoing is only, those of ordinary skill in the art are not making creative work
Under the premise of the every other embodiment that is obtained, should all belong to the scope of protection of the invention.
Claims (5)
1. a kind of red yeast rice ginkgo leave tea, it is characterised in that：The red yeast rice ginkgo leave tea be prepared by raw material of ginkgo nut and red yeast rice and
Into the weight ratio for brewing ginkgo nut composition and red yeast rice composition in granule, the red yeast rice ginkgo leave tea be 3:2~2:1.
2. the preparation method of red yeast rice ginkgo leave tea according to claim 1, it is characterised in that include following steps：
（1）Ginkgo is shelled, coring：After ginkgo nut after cleaning is shelled by scourer, water is boiled 2 ~ 3 hours, and ginkgo core is automatic
Come off；
（2）Ginkgo is dried：Will be through step（1）Shell the ginkgo after coring, using electric dry oven, temperature control is at 100 DEG C ~ 120 DEG C
Under the conditions of, drying to ginkgo water content≤10%；
（3）Ginkgo is crushed：Will be through step（2）Ginkgo after Drying and cooling is dispersed as a diameter of 0.8mm ~ 1.2mm's with pulverizer
Ginkgo particle；
（4）Red yeast rice is fried：By dry red yeast rice under the conditions of 60 DEG C ~ 70 DEG C parch 20 ~ 30 minutes；
（5）Red yeast rice is crushed：Will be through step（4）The red yeast rice fried is dispersed as a diameter of 0.8mm ~ 1.2mm red yeast rice with pulverizer
Grain；
（6）Mixing：Will be through step（3）Obtained ginkgo particle and step（5）Obtained red yeast rice particle is with 3:2~2:1 ratio is equal
Even mixing；
（7）Parch：Will be through step（6）The red yeast rice ginkgo particle being mixed to get parch 15 ~ 20 minutes under the conditions of 60 DEG C ~ 70 DEG C；
（8）Packaging：Will be through step（7）Packed after the finished product spreading for cooling that parch is obtained.
3. the preparation method of red yeast rice ginkgo leave tea according to claim 2, it is characterised in that：The step（3）In ginkgo
After crushing, using strainer filtering, the ginkgo particle of even particle size is obtained.
4. the preparation method of red yeast rice ginkgo leave tea according to claim 2, it is characterised in that：The step（5）In red yeast rice
After crushing, using strainer filtering, even particle size red yeast rice particle is obtained.
5. the preparation method of red yeast rice ginkgo leave tea according to claim 2, it is characterised in that：The step（6）Ginkgo
Grain and red yeast rice particle are sufficiently mixed ginkgo particle and red yeast rice particle by mixer.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710630006.0A CN107259025A (en) | 2017-07-28 | 2017-07-28 | A kind of red yeast rice ginkgo leave tea and preparation method thereof |
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|---|---|---|---|
| CN201710630006.0A CN107259025A (en) | 2017-07-28 | 2017-07-28 | A kind of red yeast rice ginkgo leave tea and preparation method thereof |
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| CN107259025A true CN107259025A (en) | 2017-10-20 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113100309A (en) * | 2021-05-10 | 2021-07-13 | 广西大学 | Preparation method of monascus summer tea |
| CN113558124A (en) * | 2021-08-07 | 2021-10-29 | 福建杏林晓筑科技有限公司 | Preparation method of joyful tea for beautifying face |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376394A (en) * | 2001-03-23 | 2002-10-30 | 阎永建 | Health-care tea suitable for mental worker |
| CN1539475A (en) * | 2003-10-27 | 2004-10-27 | 张文高 | Combination of natural products for curing hyperlipemia, atherosclerosis and relevant disease |
| CN102524470A (en) * | 2010-12-20 | 2012-07-04 | 高巍 | Ginkgo tea |
| CN104585394A (en) * | 2015-01-01 | 2015-05-06 | 湖南省天下武陵农业发展有限公司 | Dark tea and red rice based composition as well as preparation method and application thereof |
| CN104893939A (en) * | 2015-05-06 | 2015-09-09 | 徐州享康食品有限公司 | Ginkgo fruit red yeast rice wine and production method thereof |
-
2017
- 2017-07-28 CN CN201710630006.0A patent/CN107259025A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376394A (en) * | 2001-03-23 | 2002-10-30 | 阎永建 | Health-care tea suitable for mental worker |
| CN1539475A (en) * | 2003-10-27 | 2004-10-27 | 张文高 | Combination of natural products for curing hyperlipemia, atherosclerosis and relevant disease |
| CN102524470A (en) * | 2010-12-20 | 2012-07-04 | 高巍 | Ginkgo tea |
| CN104585394A (en) * | 2015-01-01 | 2015-05-06 | 湖南省天下武陵农业发展有限公司 | Dark tea and red rice based composition as well as preparation method and application thereof |
| CN104893939A (en) * | 2015-05-06 | 2015-09-09 | 徐州享康食品有限公司 | Ginkgo fruit red yeast rice wine and production method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113100309A (en) * | 2021-05-10 | 2021-07-13 | 广西大学 | Preparation method of monascus summer tea |
| CN113558124A (en) * | 2021-08-07 | 2021-10-29 | 福建杏林晓筑科技有限公司 | Preparation method of joyful tea for beautifying face |
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Application publication date: 20171020 |