CN107509838A - A kind of preparation method of fermented black rice tea - Google Patents

A kind of preparation method of fermented black rice tea Download PDF

Info

Publication number
CN107509838A
CN107509838A CN201610461020.8A CN201610461020A CN107509838A CN 107509838 A CN107509838 A CN 107509838A CN 201610461020 A CN201610461020 A CN 201610461020A CN 107509838 A CN107509838 A CN 107509838A
Authority
CN
China
Prior art keywords
black
rice
glutinous rice
fermented
black rice
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201610461020.8A
Other languages
Chinese (zh)
Inventor
周亚刚
周佳
周宝龙
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201610461020.8A priority Critical patent/CN107509838A/en
Publication of CN107509838A publication Critical patent/CN107509838A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23FCOFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00Tea; Tea substitutes; Preparations thereof
    • A23F3/34Tea substitutes, e.g. matè; Extracts or infusions thereof

Landscapes

  • 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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

At present, based on black rice, the black rice wine of exploitation, black vinegar, black rice vermicelli, black rice milk, black rice snow ice, black-rice crust, black rice paste, black rice tea etc. are existing a lot, however, being then rarely reported on fermented black rice tea.The invention provides a kind of preparation method of fermented black rice tea, it is characterized in that using high-quality black Xian glutinous rice new then, wolfberry juice, jujube juice as raw material, featured, cleaning, immersion, boiling, fermentation, the preparation of jujube juice and wolfberry juice, mixed song, fermentation, sterilizing, bakee the techniques such as Titian and develop, after the sterilizing of its production process, any chemical preservative, antistaling agent are no longer added, has been truly realized pure natural quality.Fermented black rice tea produced by the invention, dissolves rapid after brewing, color and luster wine is red exquisitely carved, and black glutinous rice and medicine-food two-purpose food materials are fermented, parch good smell, and taste is fragrant and sweet strong, and healthcare function is good.

Description

A kind of preparation method of fermented black rice tea
First, technical field
The present invention relates to a kind of preparation method of fermented black rice tea, belong to fermented food and its processing technique field.
2nd, background technology
Black rice can be with medicine, food dual-purpose, and plantation is with a long history, is the ancient and rare special rice in China, is commonly called as " enriching blood Rice ".Grain type has two kinds of Xian, round-grained rice, and grain matter is divided to waxy and non-waxy two class.Black rice protein content majority more than 10%, wherein Black glutinous rice is averagely containing 13% protein, and rich in there is 7 kinds of amino acid needed by human such as lysine;Its fat content It is 1.9 times of common rice, individual plants fat content may be up to 4.6%, and it contains micro elements needed by human;In black rice [5] such as abundant carrotene, chlorophyll, anthocyanidin, alkaloid, sterol, saponin(es have good Physiological Properties, such as anti- Control hypoferric anemia, reducing blood lipid, remove free radical anti-aging, anti allergic reaction and immunological regulation etc..In recent years, with people The quickening of rhythm of life and the attention to health food and its dietary function, black rice as medicine-food two-purpose new type of health food by To extensive concern.Therefore, the exploitation of black rice and its fabricated product has good development prospect.
Jujube category integration of drinking and medicinal herbs food, modern medicine show, polysaccharide, vitamin C, pentacyclic triterpene, saponin(e in jujube, The compositions such as cyclic adenosine monophosphate, cyclic guanylic acid are to improving immunity of organisms, promoting hyperplasia, delaying cell aging, regulation nerve steady Surely there is significant curative effect.
The fruit of Chinese wolfberry exists《Compendium of Materia Medica》In return liver and kidney channel, have and mend all kinds of deficiency of vital essence, beauty treatment color, skin bleaches, clever ear Improving eyesight, calm the nerves and make light of one's life by commiting suicide, make one skin and moisten, it is full of vitality, aging is not easy, makes us long-lived.Modern study shows to contain in the fruit of Chinese wolfberry Have LBP-X, glycine betaine, carrotene, atropine, taurine, sterol, multivitamin and mineral matter etc., have it is anti-oxidant, The effect of strengthen immunity, anti-aging, skin makeup of being healthy and strong.
Therefore, product made of triplicity has good alimentary health-care function.
At present, based on black rice, black rice wine, black vinegar, black rice vermicelli, black rice milk, black rice snow ice, the black rice pot of exploitation Bar, black rice paste, black rice tea etc. it is existing a lot, however, being then rarely reported on fermented black rice tea.Research is found, passes through fermentation The macromolecular substances in black rice, such as starch, protein, fat and sugar can be made, simple thing is resolved into the presence of microorganism Matter, such as organic acid, amino acids, alcohols, bioactive substance, thus drastically increase disappearing for black rice nourishing material Change and absorb, improve the palatability of black-rice food, and add the approach of black rice industrialized production, therefore the fermentation black rice developed Tea product, market needs are not only catered to, filled up industrialized blank, also met consumer to convenient, fast, healthy Demand.
3rd, the content of the invention
The present invention is directed to above technical problem, it is therefore an objective to provides a kind of preparation method of fermented black rice tea.
The used technical scheme of the present invention:A kind of ferment type black rice tea, wherein the raw material number is unless otherwise specified, It is mass fraction, is made up of following mass parts raw material:79~93 parts of black glutinous rice, 1~3 part of matrimony vine soluble solid, jujube 6~18 parts of soluble solid.
The preparation method of the present invention:
(1) it is selected:Selection then new black Xian glutinous rice, control broken rice rate≤2% is screened through rice screener;
(2) wash, soak:Black Xian glutinous rice after will be selected is gently washed in a pan with 10~15 DEG C of water once removes dust, is then placed in Soaked in pond with normal temperature pure water, rice water ratio mass ratio is 5: 4, and soak time is 4~6 hours;
(3) boiling, cooling:Black Xian glutinous rice after immersion is put into food steamer, after ventilation boiling 25~28 minutes, poured into sterilized The mixed song pond with circulating water cooling system of bacterium, open water-cooling system and be cooled to 35 DEG C;
(4) preparation of jujube, wolfberry juice:Jujube, matrimony vine are respectively put into two infusion devices, are separately added into 5 times of quality Water, infusion 25min under normal temperature, is beaten respectively with beater immediately after, then separates screenings with three layers of filtered through gauze, and producing can Dissolubility solid content is respectively 10% jujube juice and 8% wolfberry juice.
(5) mixed song plus juice, fermentation:Angel koji is uniformly added into mixed song pond, the mass ratio of koji and black glutinous rice is 1: 250,1~3 part of matrimony vine soluble solid is added, 6~18 parts of jujube soluble solid, after stirring, enters cylinder hair Ferment, fermentation temperature control are 29~31 DEG C, are fermented 24~36 hours, untill the strong sweet wine fragrance that ferments;
(6) sterilize, dry:The black glutinous rice fermented is put into steaming plate and carries out wet sterilization 20 minutes, is transferred to immediately true Carry out 60 DEG C in empty drying box to be dried in vacuo 4~6 hours, control moisture is below 15%;
(7) parch Titian:Sterilizing, dried fermentation black glutinous rice are put into Electromagnetic round-bottomed cooking pan, under 90 DEG C of temperature conditionss Parch Titian is rolled, the parch Titian time is 2 hours, and control moisture is 6%~8%;
(8) quantitative package:Product after parch Titian is subjected to quantitative package using quantitative claim.
Black Xian glutinous rice of the present invention is Hanzhong Yang County high-quality black Xian glutinous rice new then;Described matrimony vine uses The high-quality matrimony vine in Ningxia;Described jujube is using Hebei Cangzhou stoning small jujube of spun gold.
The present invention relates to a kind of preparation method of fermented black rice tea, employ selected, mainly prevent the shallow lake in cracking rice Powder exposure is too many, and during the fermentation, sugar fermentation excessively rests on black glutinous rice top layer, easily sticks together, and influences the whole of product Individual sense organ;Its washing should not use warm water or hot water, and black glutinous rice top layer Polyphenols functional component can be accelerated to be lost in;Its digestion process Easily there is black glutinous rice and swollen starch leakage in unsuitable overlong time or too short, overlong time, the gelatinized corn starch of time too short black glutinous rice Change not exclusively, influence fermentation results;It is mainly to prevent from catching miscellaneous bacteria with extraneous contact that it, which sterilizes, dried, while prevents sweet wine The fermentation of yeast progress, vacuum drying are concentrated primarily to fermentation is come out into zymotic fluid, prevent the loss of nutriment; Parch Titian is chiefly to facilitate the progress of Maillard reaction, further lifts the fragrance and taste of product.
Fermented black rice tea produced by the invention, dissolved rapidly after brewing, color and luster wine is red exquisitely carved, black glutinous rice and medicine food two With food materials are fermented, parch good smell, taste is fragrant and sweet strong, and healthcare function is good.Fermented black rice tea produced by the invention After the sterilizing of its production process, any chemical preservative, antistaling agent are no longer added, has been truly realized pure natural quality.
4th, embodiment
With reference to embodiment, the present invention is expanded on further:
Embodiment 1
A kind of preparation method of fermented black rice tea, is made up of following mass parts raw material:93 parts of black glutinous rice, matrimony vine are soluble 1 part of solid content, 6 parts of jujube soluble solid.Its preparation method, comprise the following steps:
(1) it is selected:Selection then new black Xian glutinous rice, control broken rice rate≤2% is screened through rice screener;
(2) wash, soak:93 parts of black Xian glutinous rice after will be selected, is gently washed in a pan with 10~15 DEG C of water and once removes dust, then It is put into pond and is soaked with normal temperature pure water, rice water ratio mass ratio is 5: 4, and soak time is 4~6 hours;
(3) boiling, cooling:Black Xian glutinous rice after immersion is put into food steamer, after ventilation boiling 25~28 minutes, poured into sterilized The mixed song pond with circulating water cooling system of bacterium, open water-cooling system and be cooled to 35 DEG C;
(4) preparation of jujube, wolfberry juice:Jujube, matrimony vine are respectively put into two infusion devices, are separately added into 5 times of quality Water, infusion 25min under normal temperature, is beaten respectively with beater immediately after, then separates screenings with three layers of filtered through gauze, and producing can Dissolubility solid content is respectively 10% jujube juice and 8% wolfberry juice.
(5) mixed song plus juice, fermentation:Angel koji is uniformly added into mixed song pond, the mass ratio of koji and black glutinous rice is 1: 250,1 part of matrimony vine soluble solid is added, 6 parts of jujube soluble solid, after stirring, enters cylinder fermentation, fermentation Temperature control is 29~31 DEG C, is fermented 24~36 hours, untill the strong sweet wine fragrance that ferments;[
(6) sterilize, dry:The black glutinous rice fermented is put into steaming plate and carries out wet sterilization 20 minutes, is transferred to immediately true Carry out 60 DEG C in empty drying box to be dried in vacuo 4~6 hours, control moisture is below 15%;
(7) parch Titian:Sterilizing, dried fermentation black glutinous rice are put into Electromagnetic round-bottomed cooking pan, under 90 DEG C of temperature conditionss Parch Titian is rolled, the parch Titian time is 2 hours, and control moisture is 6%~8%;
(8) quantitative package:Product after parch Titian is subjected to quantitative package using quantitative claim.
Embodiment 2
A kind of preparation method of fermented black rice tea, is made up of following mass parts raw material:86 parts of black glutinous rice, matrimony vine are soluble 2 parts of solid content, 12 parts of jujube soluble solid.
Its preparation method, comprise the following steps:
(1) it is selected:Selection then new black Xian glutinous rice, control broken rice rate≤2% is screened through rice screener;
(2) wash, soak:86 parts of black Xian glutinous rice after will be selected, is gently washed in a pan with 10~15 DEG C of water and once removes dust, then It is put into pond and is soaked with normal temperature pure water, rice water ratio mass ratio is 5: 4, and soak time is 4~6 hours;
(3) boiling, cooling:Black Xian glutinous rice after immersion is put into food steamer, after ventilation boiling 25~28 minutes, poured into sterilized The mixed song pond with circulating water cooling system of bacterium, open water-cooling system and be cooled to 35 DEG C;
(4) preparation of jujube, wolfberry juice:Jujube, matrimony vine are respectively put into two infusion devices, are separately added into 5 times of quality Water, infusion 25min under normal temperature, is beaten respectively with beater immediately after, then separates screenings with three layers of filtered through gauze, and producing can Dissolubility solid content is respectively 10% jujube juice and 8% wolfberry juice.
(5) mixed song plus juice, fermentation:Angel koji is uniformly added into mixed song pond, the mass ratio of koji and black glutinous rice is 1: 250,2 parts of matrimony vine soluble solid is added, 12 parts of jujube soluble solid, after stirring, enters cylinder fermentation, fermentation Temperature control is 29~31 DEG C, is fermented 24~36 hours, untill the strong sweet wine fragrance that ferments;
(6) sterilize, dry:The black glutinous rice fermented is put into steaming plate and carries out wet sterilization 20 minutes, is transferred to immediately true Carry out 60 DEG C in empty drying box to be dried in vacuo 4~6 hours, control moisture is below 15%;
(7) parch Titian:Sterilizing, dried fermentation black glutinous rice are put into Electromagnetic round-bottomed cooking pan, under 90 DEG C of temperature conditionss Parch Titian is rolled, the parch Titian time is 2 hours, and control moisture is 6%~8%;
(8) quantitative package:Product after parch Titian is subjected to quantitative package using quantitative claim.
Embodiment 3
A kind of preparation method of fermented black rice tea, is made up of following mass parts raw material:79 parts of black glutinous rice, matrimony vine are soluble 3 parts of solid content, 18 parts of jujube soluble solid.
Its preparation method, comprise the following steps:
(1) it is selected:Selection then new black Xian glutinous rice, control broken rice rate≤2% is screened through rice screener;
(2) wash, soak:Black Xian glutinous rice 79 after will be selected divides, and is gently washed in a pan with 10~15 DEG C of water and once removes dust, then It is put into pond and is soaked with normal temperature pure water, rice water ratio mass ratio is 5: 4, and soak time is 4~6 hours;
(3) boiling, cooling:Black Xian glutinous rice after immersion is put into food steamer, after ventilation boiling 25~28 minutes, poured into sterilized The mixed song pond with circulating water cooling system of bacterium, open water-cooling system and be cooled to 35 DEG C;
(4) preparation of jujube, wolfberry juice:Jujube, matrimony vine are respectively put into two infusion devices, are separately added into 5 times of quality Water, infusion 25min under normal temperature, is beaten respectively with beater immediately after, then separates screenings with three layers of filtered through gauze, and producing can Dissolubility solid content is respectively 10% jujube juice and 8% wolfberry juice.
(5) mixed song plus juice, fermentation:Angel koji is uniformly added into mixed song pond, the mass ratio of koji and black glutinous rice is 1: 250,3 parts of matrimony vine soluble solid is added, 18 parts of jujube soluble solid, after stirring, enters cylinder fermentation, fermentation Temperature control is 29~31 DEG C, is fermented 24~36 hours, untill the strong sweet wine fragrance that ferments;
(6) sterilize, dry:The black glutinous rice fermented is put into steaming plate and carries out wet sterilization 20 minutes, is transferred to immediately true Carry out 60 DEG C in empty drying box to be dried in vacuo 4~6 hours, control moisture is below 15%;
(7) parch Titian:Sterilizing, dried fermentation black glutinous rice are put into Electromagnetic round-bottomed cooking pan, under 90 DEG C of temperature conditionss Parch Titian is rolled, the parch Titian time is 2 hours, and control moisture is 6%~8%;
(8) quantitative package:Product after parch Titian is subjected to quantitative package using quantitative claim.

Claims (1)

  1. A kind of 1. preparation method of fermented black rice tea, it is characterised in that:Wherein described raw material number unless otherwise specified, is Mass fraction, it is made up of following mass parts raw material:79~93 parts of black glutinous rice, 1~3 part of matrimony vine soluble solid, jujube is solvable 6~18 parts of solid content of property.Its preparation method:
    (1) it is selected:Selection then new black Xian glutinous rice, control broken rice rate≤2% is screened through rice screener;
    (2) wash, soak:Black Xian glutinous rice after will be selected is gently washed in a pan with 10~15 DEG C of water once removes dust, is then placed in pond Soaked with normal temperature pure water, rice water ratio mass ratio is 5: 4, and soak time is 4~6 hours;
    (3) boiling, cooling:Black Xian glutinous rice after immersion is put into food steamer, after ventilation boiling 25~28 minutes, poured into sterilized Mixed song pond with circulating water cooling system, open water-cooling system and be cooled to 35 DEG C;
    (4) preparation of jujube, wolfberry juice:Jujube, matrimony vine are respectively put into two infusion devices, are separately added into the water of 5 times of quality, often The lower infusion 25min of temperature, is beaten respectively with beater immediately after, then separates screenings with three layers of filtered through gauze, produces solubility Solid content is respectively 10% jujube juice and 8% wolfberry juice;
    (5) mixed song plus juice, fermentation:Angel koji is uniformly added into mixed song pond, the mass ratio of koji and black glutinous rice is 1: 250,1~3 part of matrimony vine soluble solid is added, 6~18 parts of jujube soluble solid, after stirring, enters cylinder fermentation, Fermentation temperature control is 29~31 DEG C, is fermented 24~36 hours, untill the strong sweet wine fragrance that ferments;
    (6) sterilize, dry:The black glutinous rice fermented is put into steaming plate and carries out wet sterilization 20 minutes, vacuum is transferred to immediately and does Carry out 60 DEG C in dry case to be dried in vacuo 4~6 hours, control moisture is below 15%;
    (7) parch Titian:Sterilizing, dried fermentation black glutinous rice are put into Electromagnetic round-bottomed cooking pan, rolled under 90 DEG C of temperature conditionss Parch Titian, parch Titian time are 2 hours, and control moisture is 6%~8%;
    (8) quantitative package:Product after parch Titian is subjected to quantitative package using quantitative claim.
CN201610461020.8A 2016-06-15 2016-06-15 A kind of preparation method of fermented black rice tea Pending CN107509838A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610461020.8A CN107509838A (en) 2016-06-15 2016-06-15 A kind of preparation method of fermented black rice tea

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610461020.8A CN107509838A (en) 2016-06-15 2016-06-15 A kind of preparation method of fermented black rice tea

Publications (1)

Publication Number Publication Date
CN107509838A true CN107509838A (en) 2017-12-26

Family

ID=60721562

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610461020.8A Pending CN107509838A (en) 2016-06-15 2016-06-15 A kind of preparation method of fermented black rice tea

Country Status (1)

Country Link
CN (1) CN107509838A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108185050A (en) * 2018-01-26 2018-06-22 广西巴马绿都生态农业发展有限公司 A kind of processing method of sticky rice health care tea
CN111543516A (en) * 2020-05-11 2020-08-18 胡仲斋 Glutinous rice tea and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108185050A (en) * 2018-01-26 2018-06-22 广西巴马绿都生态农业发展有限公司 A kind of processing method of sticky rice health care tea
CN111543516A (en) * 2020-05-11 2020-08-18 胡仲斋 Glutinous rice tea and preparation method thereof

Similar Documents

Publication Publication Date Title
CN104263588B (en) Method for preparing hawthorn wine by taking hawthorn fruit and hawthorn leaves as raw material
CN103525660B (en) Okra glutinous rice wine and preparation method thereof
CN103989219B (en) A kind of blueberry compound nutritional fruit dew and processing method thereof
CN103773653B (en) A kind of brewing method of hawthorn banana mulse
CN103981050B (en) A kind of preparation method of dried Fructus Vitis viniferae morat
CN106387568A (en) Noni fruit composite fruit juice and preparation method thereof
CN103960358B (en) A kind of preparation method of Paeonia suffruticosa yogurt
CN102783612B (en) Manufacture technology for green tea rice
CN107455748A (en) One kind has antioxidation white fungus bird's nest enzyme liquid and preparation method thereof
KR20110088787A (en) Method for manufacturing well-being makgeolli
CN107950826A (en) A kind of SOD small molecule solid beverages with health-care efficacy and preparation method thereof
CN105331481B (en) The brewing method of Rosa roxburghii Tratt fruit wine
CN107223846A (en) A kind of suitable middle-aged and old grain healthcare powder
CN104946504A (en) Rose syrup grape vinegar and manufacturing method thereof
KR20130077786A (en) Making method of lotus root
CN108410650A (en) A kind of shell noyau and its preparation method and application
CN105146402A (en) Preparation method of purple sweet potato enzyme powder
CN107509838A (en) A kind of preparation method of fermented black rice tea
CN104232430B (en) The Garbo fruit black-tea fungus drink that a kind of strong skin is wrinkle resistant
CN106497722B (en) Walnut flower pomegranate fruit wine and preparation method thereof
CN101972019A (en) Facial beautification and health care function beverage made of radix polygonati officinalis and production method thereof
KR102356983B1 (en) Manufacturing method of soymilk
CN104726320B (en) A kind of fig honey vinegar and preparation method
CN104186893A (en) Flavored ginseng fruit slice
CN106962554A (en) A kind of preparation method of blueberry mixed health tea

Legal Events

Date Code Title Description
PB01 Publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20171226

WD01 Invention patent application deemed withdrawn after publication