CN108029813A - A kind of processing method of millet tea - Google Patents
A kind of processing method of millet tea Download PDFInfo
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- CN108029813A CN108029813A CN201711104450.5A CN201711104450A CN108029813A CN 108029813 A CN108029813 A CN 108029813A CN 201711104450 A CN201711104450 A CN 201711104450A CN 108029813 A CN108029813 A CN 108029813A
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- millet
- tea
- processing method
- raw material
- rice
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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 millet tea, comprise the following steps：Raw material planting；Raw material dries；Raw material is preferred；Immersion：Millet is 1 by weight with water:1 ratio adds deionized water, soaks 30min~60min at room temperature；Boiling：The millet soaked is drained, steams 12min~18min；Spreading for cooling：Well-done millet is cooled at room temperature, and is dried, until the drying of the millet grain of rice is loose；Stir-frying：Cool good millet is put into frying pan, with being stirred by slow fire 60min~90min；Baking：Millet after frying well is placed in stainless steel pallet to shakeout to be put into baking oven and is baked, makes millet moisture content≤8%：Sieving：Baked millet is taken out, places 20min~60min at room temperature, is stirred once per 5min, the waste heat in millet is sieved after fully dispersing, screen out rice residue in small, broken bits, up to millet tea finished product.
Description
Technical field
The invention belongs to deep-processing technical field of agricultural products, is related to a kind of processing method of millet tea.
Background technology
Millet is that China is traditional, one of ancient raise crop, in cultivation history of the China at least more than 7000 year.It is this kind of
Crop has the characteristics that drought-enduring, anti-barren, full of nutrition, and vitality is indomitable, stronger to the adaptability of natural environment, is adapted to dry
Non-irrigated water-deficient area plantation.China's per capita area of cultivated farmland is persistently reduced at this stage, under the increasingly deficient background of water resource, develops cereal
Industry seems particularly significant, especially northern arid area, these cereal are one of important cereal crops, its cultivated area and
Yield occupies first place in the world.
Millet is the preliminary working product after tradition rolls or special purpose machinery shells by millet.But in the deep processing of millet
During, secondary industry chain is short, and production at present is upper, processing of the in the market to these, is only limited to direct finished product, such as fragrant paddy rice,
Five cereals etc., deep processed product are rare.Therefore, the processing technology of millet tea is studied, exploitation new product is very necessary.And
And north area is big, yield is high, and the deep processing of cereal adjusts the arid area in the north kind of a grain structure, improves soil money
Source utilization rate and output capacity have highly important effect.
The content of the invention
The object of the present invention is to provide a kind of processing method of millet tea, solves millet yield existing in the prior art
The problem of big and deep processed product lacks.
The technical solution adopted in the present invention is that a kind of processing method of millet tea, specifically includes following steps：
Step 1：Raw material planting
Selection is suitable for the Shanxi valley system row that Loess Plateau of North Shaanxi is grown and yield is high and the millet variety of a confused flour beetle series,
Using farm manure, without using pesticide and growth regulator, gathered in after natural maturity, obtain pure natural millet；
Step 2：Raw material dries
The millet of harvest is equably spread out in clean ground natural drying, until moisture content≤15% in millet；
Step 3：Raw material is preferred
The millet that step 2 has been dried is screened, and except decapsidate, obtains millet, and millet is carried out preferably, to obtain preferable
Millet；
Step 4：Immersion
Weigh millet as essentials made from step 3 to be placed in container, be 1 by weight according to millet and water:1 ratio adds
Deionized water, soaks 30min~60min at room temperature；
Step 5：Boiling
The millet that step 4 was soaked drains, and is placed in the steaming lattice of steamer, steams 12min~18min；
Step 6：Spreading for cooling
The well-done millet of step 5 is spread out and is placed in dustpan, is cooled at room temperature, and is dried, until the millet grain of rice
It is dry loose；
Step 7：Stir-frying
The cool good millet of step 6 is put into frying pan, with 60min~90min is stirred by slow fire, until millet is in micro- sallow
Color, has rice fragrance；
Step 8：Baking
Millet after step 7 is fried, which is placed in stainless steel pallet, to be shakeout, and stack thickness is controlled in 1cm~2cm, then support
Disk is put into baking oven and bakes, and makes millet moisture content≤8%, and the millet fragrance after being baked is denseer, glittering and translucent in coke yellow；
Step 9：Sieving
The baked millet of step 8 is taken out, places 20min~60min at room temperature, stirs once, makes small per 5min
Waste heat in rice sieves after fully dispersing, and rice residue in small, broken bits is screened out, up to millet tea finished product.
The features of the present invention also resides in,
In step 2, the thickness control of raw material drying is stirred once every 3h~4h in 4cm~6cm.
Step 3 specifically includes following steps：
Step 3.1：Millet after being dried respectively with cylindrical pre-cleaning screen, vibrating screen and stone remover to step 2 is screened；
Step 3.2：Millet shell is removed with hulling machine；
Step 3.3：Mixture of paddy and husked rice separation is carried out with grain rough separating screen；
Step 3.4：Step carries out color sorting with paddy color selector, obtains preferable millet；
In step 5, millet is stirred 1~2 time during boiling.
In step 7, the duration and degree of heating is directly proportional with the number of stirring during the millet that stir-fries.
In step 8, baking temperature：110 DEG C~190 DEG C, baking times：10min~50min.
In step 9, the scope of sieve mesh is the mesh of 10 mesh~14.
Millet tea made from step 9 is vacuum-packed into packed millet tea.
The invention has the advantages that
1. a kind of processing method of millet tea of the present invention, the material of selection is green and healthy, and maximum in process
The nutritional ingredient for saving millet of limit；
2. a kind of processing method of millet tea of the present invention, preparation process is simple, easy to operate, in production process not in contact with
Any chemical composition is added, is pure natural healthy millet tea, suitable a wide range of popularization；
3. a kind of processing method of millet tea of the present invention, the edible value of millet is improved, suitable for all ages, unique flavor,
It is full of nutrition, it can be reconstituted with boiling water, also can cooking；Can also according to the hobby of personal taste, added when reconstituting with infusion jujube,
Matrimony vine, ganoderma lucidum, coffee, honey, rock sugar etc., form nutrient functional millet tea, and there is relieving mental strain and helping sleep, stomach invigorating and spleen, antibacterial to disappear
Scorching, clearing away summerheat and other effects, nutritive value is high, convenient, fast, economical.
Embodiment
With reference to embodiment, the present invention is described in detail.
A kind of processing method of millet tea of the present invention, specifically includes following steps：
Step 1：Raw material planting
Selection is suitable for the Shanxi valley system row that Loess Plateau of North Shaanxi is grown and yield is high and the millet variety of a confused flour beetle series,
Using farm manure, without using pesticide and growth regulator, gathered in after natural maturity, obtain pure natural millet；
Step 2：Raw material dries
The millet of harvest is equably spread out in clean ground natural drying, until moisture content≤15% in millet；
Step 3：Raw material is preferred
The millet that step 2 has been dried is screened, and except decapsidate, obtains millet, and millet is carried out preferably, to obtain preferable
Millet；
Step 4：Immersion
Weigh millet as essentials made from step 3 to be placed in container, be 1 by weight according to millet and water:1 ratio adds
Deionized water, soaks 30min~60min at room temperature；
Step 5：Boiling
The millet that step 4 was soaked drains, and is placed in the steaming lattice of steamer, steams 12min~18min；
Step 6：Spreading for cooling
The well-done millet of step 5 is spread out and is placed in dustpan, is cooled at room temperature, and is dried, until the millet grain of rice
It is dry loose；
Step 7：Stir-frying
The cool good millet of step 6 is put into frying pan, with 60min~90min is stirred by slow fire, until millet is in micro- sallow
Color, has rice fragrance；
Step 8：Baking
Millet after step 7 is fried, which is placed in stainless steel pallet, to be shakeout, and stack thickness is controlled in 1cm~2cm, then support
Disk is put into baking oven and bakes, and makes millet moisture content≤8%, and the millet fragrance after being baked is denseer, glittering and translucent in coke yellow；
Step 9：Sieving
The baked millet of step 8 is taken out, places 20min~60min at room temperature, stirs once, makes small per 5min
Waste heat in rice sieves after fully dispersing, and rice residue in small, broken bits is screened out, up to millet tea finished product.
In step 2, the thickness control of raw material drying is stirred once every 3h~4h in 4cm~6cm.
Step 3 specifically includes following steps：
Step 3.1：Millet after being dried respectively with cylindrical pre-cleaning screen, vibrating screen and stone remover to step 2 is screened；
Step 3.2：Millet shell is removed with hulling machine；
Step 3.3：Mixture of paddy and husked rice separation is carried out with grain rough separating screen；
Step 3.4：Step carries out color sorting with paddy color selector, obtains preferable millet；
In step 5, millet is stirred 1~2 time during boiling.
In step 7, the duration and degree of heating is directly proportional with the number of stirring during the millet that stir-fries.
In step 8, baking temperature：110 DEG C~190 DEG C, baking times：10min~50min.
In step 9, the scope of sieve mesh is the mesh of 10 mesh~14.
Millet tea made from step 9 is vacuum-packed into packed millet tea.
A kind of processing method of millet tea of the present invention, the verification process of parameters is as follows in preparation process：
1 soaking time
Millet can soften cell tissue structure, loose cell tissue, contributes in next step after immersion treatment
Reason.The effect of immersion different time can be seen that by table 1 below.Quality does not increase substantially after millet immersion 60min, shows millet at this time
Oneself is through fully water suction.The water absorption rate of millet is smaller, quality increase by 25.5% fully after water suction.With the time after water suction 60min
Extension, water absorption rate increase is little.Therefore the soaking time of millet is determined as 60min.
1 millet of table soaks effect
| Soaking time (min) | 30 | 60 | 90 | 120 |
| Percent mass penalty (%) | 20 | 25 | 25.5 | 25.5 |
2 steaming times
Soaked millet is placed in the steaming lattice of steamer and is steamed, and effect such as table 2, millet is steamed to three points or five points
It is ripe, next step processing time will be extended, and flavor is thin；If millet is cooked, starch gelatinization, part millet sticks together,
Influence millet exterior quality；The needs of further testing can then be met in every respect by steaming to medium millet.Therefore select
14min is steamed, millet is steamed to medium.
Effect after 2 boiling different time of table
3 baking times
Medium millet is placed in baking oven and is baked at different temperatures, effect is baked and is shown in Table 3, millet is after baking
The flavor and color and luster of millet tea are improved, the millet that 30min is baked at 150 DEG C looks good, smell good and taste good, and it is optimal treatment condition to select it.
Effect is baked under 3 different temperatures of table
| Temperature (DEG C) | Baking times (min) | Bake effect |
| 110 | 50 | It is faint yellow, British plain spirits |
| 130 | 40 | It is faint yellow, fragrance |
| 150 | 30 | Golden yellow, fragrance |
| 170 | 20 | Fraction is burned |
| 190 | 10 | It is most of burned |
By soaking, steaming, it is cool, fry and toast several steps, millet tea is determined by the organoleptic quality for contrasting millet tea
Preparation process.
Embodiment 1
A kind of processing method of millet tea of the present invention, specifically includes following steps：
Step 1：Raw material planting
Selection is suitable for the Shanxi valley system row that Loess Plateau of North Shaanxi is grown and yield is high and the millet variety of a confused flour beetle series,
Using farm manure, without using pesticide and growth regulator, gathered in after natural maturity, obtain pure natural millet；
Step 2：Raw material dries
The millet of harvest is equably spread out in clean ground natural drying, the thickness control of drying is in 5cm, every 3.5h
Stir once, until moisture content≤15% in millet；
Step 3：Raw material is preferred
The millet that step 2 has been dried is screened, and except decapsidate, obtains millet, and millet is carried out preferably, to obtain preferable
Millet, specifically includes following steps：
Step 3.1：Millet after being dried respectively with cylindrical pre-cleaning screen, vibrating screen and stone remover to step 2 is screened；
Step 3.2：Millet shell is removed with hulling machine；
Step 3.3：Mixture of paddy and husked rice separation is carried out with grain rough separating screen；
Step 3.4：Step carries out color sorting with paddy color selector, obtains preferable millet；
Step 4：Immersion
Weigh millet as essentials made from step 3 to be placed in container, be 1 by weight according to millet and water:1 ratio adds
Deionized water, soaks 60min at room temperature；
Step 5：Boiling
The millet that step 4 was soaked drains, and is placed in the steaming lattice of steamer, 14min is steamed, to millet during boiling
Stir 2 times；
Step 6：Spreading for cooling
The well-done millet of step 5 is spread out and is placed in dustpan, is cooled at room temperature, and is dried, until the millet grain of rice
It is dry loose；
Step 7：Stir-frying
The cool good millet of step 6 is put into frying pan, the duration and degree of heating and is stirred with 80min is stirred by slow fire, during the millet that stir-fries
The number mixed is directly proportional, until millet is in micro- coke yellow, has rice fragrance；
Step 8：Baking
Millet after step 7 is fried, which is placed in stainless steel pallet, to be shakeout, and stack thickness control is put in 1cm, then pallet
Enter in baking oven and bake, baking temperature：150 DEG C, baking times：30min, makes millet moisture content≤8%, the millet fragrance after being baked
It is denseer, it is glittering and translucent in coke yellow；
Step 9：Sieving
The baked millet of step 8 is taken out, places 40min at room temperature, stirs once, makes remaining in millet per 5min
Heat is sieved after fully dispersing, and the scope of sieve mesh is 12 mesh, rice residue in small, broken bits is screened out, up to millet tea finished product.
Millet tea made from step 9 is vacuum-packed into packed millet tea.
Embodiment 2
A kind of processing method of millet tea of the present invention, specifically includes following steps：
Step 1：Raw material planting
Selection is suitable for the Shanxi valley system row that Loess Plateau of North Shaanxi is grown and yield is high and the millet variety of a confused flour beetle series,
Using farm manure, without using pesticide and growth regulator, gathered in after natural maturity, obtain pure natural millet；
Step 2：Raw material dries
The millet of harvest is equably spread out in clean ground natural drying, the thickness control of drying is turned over every 3h in 4cm
Move once, until moisture content≤15% in millet；
Step 3：Raw material is preferred
The millet that step 2 has been dried is screened, and except decapsidate, obtains millet, and millet is carried out preferably, to obtain preferable
Millet, specifically includes following steps：
Step 3.1：Millet after being dried respectively with cylindrical pre-cleaning screen, vibrating screen and stone remover to step 2 is screened；
Step 3.2：Millet shell is removed with hulling machine；
Step 3.3：Mixture of paddy and husked rice separation is carried out with grain rough separating screen；
Step 3.4：Step carries out color sorting with paddy color selector, obtains preferable millet；
Step 4：Immersion
Weigh millet as essentials made from step 3 to be placed in container, be 1 by weight according to millet and water:1 ratio adds
Deionized water, soaks 30min at room temperature；
Step 5：Boiling
The millet that step 4 was soaked drains, and is placed in the steaming lattice of steamer, 12min is steamed, to millet during boiling
Stir 1 time；
Step 6：Spreading for cooling
The well-done millet of step 5 is spread out and is placed in dustpan, is cooled at room temperature, and is dried, until the millet grain of rice
It is dry loose；
Step 7：Stir-frying
The cool good millet of step 6 is put into frying pan, the duration and degree of heating and is stirred with 60min is stirred by slow fire, during the millet that stir-fries
The number mixed is directly proportional, until millet is in micro- coke yellow, has rice fragrance；
Step 8：Baking
Millet after step 7 is fried, which is placed in stainless steel pallet, to be shakeout, and stack thickness is controlled in 1cm~2cm, then support
Disk is put into baking oven and bakes, baking temperature：110 DEG C, baking times：50min, makes millet moisture content≤8%, the millet after being baked
Fragrance is denseer, glittering and translucent in coke yellow；
Step 9：Sieving
The baked millet of step 8 is taken out, places 20min at room temperature, stirs once, makes remaining in millet per 5min
Heat is sieved after fully dispersing, and the scope of sieve mesh is 10 mesh, rice residue in small, broken bits is screened out, up to millet tea finished product.
Millet tea made from step 9 is vacuum-packed into packed millet tea.
Embodiment 3
A kind of processing method of millet tea of the present invention, specifically includes following steps：
Step 1：Raw material planting
Selection is suitable for the Shanxi valley system row that Loess Plateau of North Shaanxi is grown and yield is high and the millet variety of a confused flour beetle series,
Using farm manure, without using pesticide and growth regulator, gathered in after natural maturity, obtain pure natural millet；
Step 2：Raw material dries
The millet of harvest is equably spread out in clean ground natural drying, the thickness control of drying is turned over every 4h in 6cm
Move once, until moisture content≤15% in millet；
Step 3：Raw material is preferred
The millet that step 2 has been dried is screened, and except decapsidate, obtains millet, and millet is carried out preferably, to obtain preferable
Millet, specifically includes following steps：
Step 3.1：Millet after being dried respectively with cylindrical pre-cleaning screen, vibrating screen and stone remover to step 2 is screened；
Step 3.2：Millet shell is removed with hulling machine；
Step 3.3：Mixture of paddy and husked rice separation is carried out with grain rough separating screen；
Step 3.4：Step carries out color sorting with paddy color selector, obtains preferable millet；
Step 4：Immersion
Weigh millet as essentials made from step 3 to be placed in container, be 1 by weight according to millet and water:1 ratio adds
Deionized water, soaks 60min at room temperature；
Step 5：Boiling
The millet that step 4 was soaked drains, and is placed in the steaming lattice of steamer, 18min is steamed, to millet during boiling
Stir 2 times；
Step 6：Spreading for cooling
The well-done millet of step 5 is spread out and is placed in dustpan, is cooled at room temperature, and is dried, until the millet grain of rice
It is dry loose；
Step 7：Stir-frying
The cool good millet of step 6 is put into frying pan, the duration and degree of heating and is stirred with 90min is stirred by slow fire, during the millet that stir-fries
The number mixed is directly proportional, until millet is in micro- coke yellow, has rice fragrance；
Step 8：Baking
Millet after step 7 is fried, which is placed in stainless steel pallet, to be shakeout, and stack thickness control is put in 2cm, then pallet
Enter in baking oven and bake, baking temperature：190 DEG C, baking times：10min, makes millet moisture content≤8%, the millet fragrance after being baked
It is denseer, it is glittering and translucent in coke yellow；
Step 9：Sieving
The baked millet of step 8 is taken out, places 60min at room temperature, stirs once, makes remaining in millet per 5min
Heat is sieved after fully dispersing, and the scope of sieve mesh is 14 mesh, rice residue in small, broken bits is screened out, up to millet tea finished product.
Millet tea made from step 9 is vacuum-packed into packed millet tea.
Embodiment 4
A kind of processing method of millet tea of the present invention, specifically includes following steps：
Step 1：Raw material planting
Selection is suitable for the Shanxi valley system row that Loess Plateau of North Shaanxi is grown and yield is high and the millet variety of a confused flour beetle series,
Using farm manure, without using pesticide and growth regulator, gathered in after natural maturity, obtain pure natural millet；
Step 2：Raw material dries
The millet of harvest is equably spread out in clean ground natural drying, the thickness control of drying is in 4.5cm, every 3h
Stir once, until moisture content≤15% in millet；
Step 3：Raw material is preferred
The millet that step 2 has been dried is screened, and except decapsidate, obtains millet, and millet is carried out preferably, to obtain preferable
Millet, specifically includes following steps：
Step 3.1：Millet after being dried respectively with cylindrical pre-cleaning screen, vibrating screen and stone remover to step 2 is screened；
Step 3.2：Millet shell is removed with hulling machine；
Step 3.3：Mixture of paddy and husked rice separation is carried out with grain rough separating screen；
Step 3.4：Step carries out color sorting with paddy color selector, obtains preferable millet；
Step 4：Immersion
Weigh millet as essentials made from step 3 to be placed in container, be 1 by weight according to millet and water:1 ratio adds
Deionized water, soaks 40min at room temperature；
Step 5：Boiling
The millet that step 4 was soaked drains, and is placed in the steaming lattice of steamer, 13min is steamed, to millet during boiling
Stir 1~2 time；
Step 6：Spreading for cooling
The well-done millet of step 5 is spread out and is placed in dustpan, is cooled at room temperature, and is dried, until the millet grain of rice
It is dry loose；
Step 7：Stir-frying
The cool good millet of step 6 is put into frying pan, the duration and degree of heating and is stirred with 50min is stirred by slow fire, during the millet that stir-fries
The number mixed is directly proportional, until millet is in micro- coke yellow, has rice fragrance；
Step 8：Baking
Millet after step 7 is fried, which is placed in stainless steel pallet, to be shakeout, and stack thickness is controlled in 1cm~2cm, then support
Disk is put into baking oven and bakes, baking temperature：130 DEG C, baking times：40min, makes millet moisture content≤8%, the millet after being baked
Fragrance is denseer, glittering and translucent in coke yellow；
Step 9：Sieving
The baked millet of step 8 is taken out, places 30min at room temperature, stirs once, makes remaining in millet per 5min
Heat is sieved after fully dispersing, and the scope of sieve mesh is 11 mesh, rice residue in small, broken bits is screened out, up to millet tea finished product.
Millet tea made from step 9 is vacuum-packed into packed millet tea.
Embodiment 5
A kind of processing method of millet tea of the present invention, specifically includes following steps：
Step 1：Raw material planting
Selection is suitable for the Shanxi valley system row that Loess Plateau of North Shaanxi is grown and yield is high and the millet variety of a confused flour beetle series,
Using farm manure, without using pesticide and growth regulator, gathered in after natural maturity, obtain pure natural millet；
Step 2：Raw material dries
The millet of harvest is equably spread out in clean ground natural drying, the thickness control of drying is in 5.5cm, every 4h
Stir once, until moisture content≤15% in millet；
Step 3：Raw material is preferred
The millet that step 2 has been dried is screened, and except decapsidate, obtains millet, and millet is carried out preferably, to obtain preferable
Millet, specifically includes following steps：
Step 3.1：Millet after being dried respectively with cylindrical pre-cleaning screen, vibrating screen and stone remover to step 2 is screened；
Step 3.2：Millet shell is removed with hulling machine；
Step 3.3：Mixture of paddy and husked rice separation is carried out with grain rough separating screen；
Step 3.4：Step carries out color sorting with paddy color selector, obtains preferable millet；
Step 4：Immersion
Weigh millet as essentials made from step 3 to be placed in container, be 1 by weight according to millet and water:1 ratio adds
Deionized water, soaks 50min at room temperature；
Step 5：Boiling
The millet that step 4 was soaked drains, and is placed in the steaming lattice of steamer, 16min is steamed, to millet during boiling
Stir 1~2 time；
Step 6：Spreading for cooling
The well-done millet of step 5 is spread out and is placed in dustpan, is cooled at room temperature, and is dried, until the millet grain of rice
It is dry loose；
Step 7：Stir-frying
The cool good millet of step 6 is put into frying pan, the duration and degree of heating and is stirred with 80min is stirred by slow fire, during the millet that stir-fries
The number mixed is directly proportional, until millet is in micro- coke yellow, has rice fragrance；
Step 8：Baking
Millet after step 7 is fried, which is placed in stainless steel pallet, to be shakeout, and stack thickness control is put in 2cm, then pallet
Enter in baking oven and bake, baking temperature：170 DEG C, baking times：20min, makes millet moisture content≤8%, the millet fragrance after being baked
It is denseer, it is glittering and translucent in coke yellow；
Step 9：Sieving
The baked millet of step 8 is taken out, places 50min at room temperature, stirs once, makes remaining in millet per 5min
Heat is sieved after fully dispersing, and the scope of sieve mesh is 23 mesh, rice residue in small, broken bits is screened out, up to millet tea finished product.
Millet tea made from step 9 is vacuum-packed into packed millet tea.
A kind of processing method of millet tea of the present invention, the millet tea produced fragrance spread after being brewed with boiling water overflow, millet paste it is bright
Clear, unique flavor, diet are all good.Millet tea using safety production technology, in production process not in contact with add any chemistry
Component, is pure natural healthy millet tea.As people gradually rise by the trend of the attention to millet and health in recent years, it is believed that
From now in millet the measure of main nutrient composition and millet tea preparation, millet tea also can gradually promote and come.
Claims (8)
1. a kind of processing method of millet tea, it is characterised in that specifically include following steps：
Step 1：Raw material planting
Selection is suitable for the Shanxi valley system row that Loess Plateau of North Shaanxi is grown and yield is high and the millet variety of a confused flour beetle series, uses
Farm manure, without using pesticide and growth regulator, gathered in after natural maturity, obtain pure natural millet；
Step 2：Raw material dries
The millet of harvest is equably spread out in clean ground natural drying, until moisture content≤15% in millet；
Step 3：Raw material is preferred
The millet that step 2 has been dried is screened, and except decapsidate, obtains millet, and millet is carried out preferably, to obtain preferable small
Rice；
Step 4：Immersion
Weigh millet as essentials made from step 3 to be placed in container, be 1 by weight according to millet and water:1 ratio add go from
Sub- water, soaks 30min~60min at room temperature；
Step 5：Boiling
The millet that step 4 was soaked drains, and is placed in the steaming lattice of steamer, steams 12min~18min；
Step 6：Spreading for cooling
The well-done millet of step 5 is spread out and is placed in dustpan, is cooled at room temperature, and is dried, until the millet grain of rice is dried
Loosely；
Step 7：Stir-frying
The cool good millet of step 6 is put into frying pan, with 60min~90min is stirred by slow fire, until millet is in micro- coke yellow, is had
There is a meter fragrance；
Step 8：Baking
Millet after step 7 is fried, which is placed in stainless steel pallet, to be shakeout, and stack thickness control is put in 1cm~2cm, then pallet
Enter in baking oven and bake, make millet moisture content≤8%, the millet fragrance after being baked is denseer, glittering and translucent in coke yellow；
Step 9：Sieving
The baked millet of step 8 is taken out, places 20min~60min at room temperature, stirs once, makes in millet per 5min
Waste heat fully disperse after sieve, rice residue in small, broken bits is screened out, up to millet tea finished product.
A kind of 2. processing method of millet tea according to claim 1, it is characterised in that in the step 2, raw material drying
Thickness control in 4cm~6cm, stirred once every 3h~4h.
A kind of 3. processing method of millet tea according to claim 1, it is characterised in that the step 3 specifically include with
Lower step：
Step 3.1：Millet after being dried respectively with cylindrical pre-cleaning screen, vibrating screen and stone remover to step 2 is screened；
Step 3.2：Millet shell is removed with hulling machine；
Step 3.3：Mixture of paddy and husked rice separation is carried out with grain rough separating screen；
Step 3.4：Step carries out color sorting with paddy color selector, obtains preferable millet.
4. the processing method of a kind of millet tea according to claim 1, it is characterised in that in the step 5, in boiling
During millet is stirred 1~2 time.
5. the processing method of a kind of millet tea according to claim 1, it is characterised in that in the step 7, stir-fry millet
During the duration and degree of heating with stirring number it is directly proportional.
6. the processing method of a kind of millet tea according to claim 1, it is characterised in that in the step 8, bake temperature
Degree：110 DEG C~190 DEG C, baking times：10min~50min.
A kind of 7. processing method of millet tea according to claim 1, it is characterised in that in the step 9, the model of sieve mesh
Enclose for the mesh of 10 mesh~14.
8. the processing method of a kind of millet tea according to claim 1, it is characterised in that will be small made from the step 9
Rice tea is vacuum-packed into packed millet tea.
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| CN113424920A (en) * | 2021-07-15 | 2021-09-24 | 寿阳县华御农业科技有限公司 | Instant fried millet prepared by dry method and preparation method thereof |
| CN115769847A (en) * | 2022-12-28 | 2023-03-10 | 罗源生春源茶业有限责任公司 | Preparation method of millet flour mixed seasoning tea beverage |
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Cited By (4)
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| CN108935847A (en) * | 2018-07-30 | 2018-12-07 | 广西桂匠香稻农业有限公司 | A kind of production method and its method for pouring of function purple rice tea |
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| CN115769847A (en) * | 2022-12-28 | 2023-03-10 | 罗源生春源茶业有限责任公司 | Preparation method of millet flour mixed seasoning tea beverage |
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