CN107509838A - A kind of preparation method of fermented black rice tea - Google Patents
A kind of preparation method of fermented black rice tea Download PDFInfo
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- 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
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Classifications
-
- 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)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (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
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)
- 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.
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| CN201610461020.8A CN107509838A (en) | 2016-06-15 | 2016-06-15 | A kind of preparation method of fermented black rice tea |
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| CN201610461020.8A CN107509838A (en) | 2016-06-15 | 2016-06-15 | A kind of preparation method of fermented black rice tea |
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Cited By (2)
| 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 |
-
2016
- 2016-06-15 CN CN201610461020.8A patent/CN107509838A/en active Pending
Cited By (2)
| 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 |
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