CN108419871A - A kind of production method of almond tea - Google Patents
A kind of production method of almond tea Download PDFInfo
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- CN108419871A CN108419871A CN201810287174.9A CN201810287174A CN108419871A CN 108419871 A CN108419871 A CN 108419871A CN 201810287174 A CN201810287174 A CN 201810287174A CN 108419871 A CN108419871 A CN 108419871A
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- almond
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Confectionery (AREA)
Abstract
A kind of production method of almond tea belongs to food processing technology field, and in particular to a kind of production method of almond tea.Glutinous rice, sprouted unpolished rice and blanched almonds are mixed, clear water is added, mixed slurry is broken into Five-grain soybean milk machine, dried sweet-scented osmanthus is added in mixed slurry, stirs evenly, it is heated to 40 42 DEG C, it digests 50 60 minutes, then heats to 48 52 DEG C, continue enzymolysis 50 60 minutes, then 8 12% white granulated sugar is added, boils 5 10 minutes and gets product after stirring and dissolving.The present invention almond tea, not only delicate mouthfeel it is fragrant and sweet, with strong almond fragrance and sweet osmanthus fragrance, also have certain health care function.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of production method of almond tea.
Background technology
Almond tea, it is time-honored a and of impressive background at last in the snack of China, it is to be spread in imperial palace
Out.Learn that edible almond is beauty method prevailing in imperial palace according to ancient book record, many imperial palace concubines think to eat
Almond can increase the fragrance of oneself body, go to eliminate the unusual smell, therefore maid of honour, concubines like cooking refreshment, almond with almond
Thus tea is also born, just flow into later civil, spreads always so far.Almond tea can allow people to expect almond and tea from nominally
The combination of leaf, actually almond tea and tealeaves are no any relationships, and almond tea is equipped with glutinous using almond as primary raw material
The auxiliary materials such as rice, rice, sweet osmanthus are refined to be formed, and rich in taste, fragrance is pure, is the good merchantable brand that nourishing lengthens one's life.After measured, every 100
23-25 containing protein grams in gram almond, and contain 18 kinds of amino acid, fatty 43-46 grams, Linoleic acid accounts for 15-20%, in addition apricot
Benevolence is also containing abundant vitamin and zinc, copper, selenium and other trace elements and dietary fiber.These compositions are all beauty moisturizings in almond
Required nutrition, such as the nutriments such as various lipids contained by almond itself and trace element, have profit well
Skin acts on, and can promote skin microcirculation, make the ruddy gloss of skin, and a large amount of vitamin E contained by almond can be anti-oxidant, prevents
Only damage of the various factors to face, so as to reach good despeckle effect, and the aging of energy delaying skin.
Traditional almond tea is to be equipped with the auxiliary materials such as rice meal, glutinous rice flour, white sugar, sweet osmanthus using almond powder as major ingredient, water is added to endure
It boils, this way is still widely current civil so far, these civil knowledge and skill are to lean on the accumulation of the generation experience of life
And obtain, so inevitably there are some defects, for example, almond tea efficacy effect is relatively single, in addition, containing in almond
Noxious material amarogentin, amarogentin not only have bitter taste, influence mouthfeel, and excessive use can cause to be poisoned.With the modern times
Science and technology progress, these civil skill, which are undergoing, to grow with each passing hour, constantly adjust with improved process, with advantageously
In health.The present invention increases enzymolysis process in the manufacturing process of almond tea, not only eliminates the influence of amarogentin, increases
The fragrance of product, and there are more health-care efficacies.
Invention content
The object of the present invention is to provide it is a kind of give off a strong fragrance, the production method of almond tea full of nutrition.
The object of the present invention is achieved like this：
The almond for weighing certain mass is impregnated 1-2 hours with 40-45 DEG C of warm water and is taken out, rubbed Calusena lansium with the hands, obtain blanched almonds.
The glutinous rice of almond quality 90% is weighed, then weighs the sprouted unpolished rice of almond quality 80%, by glutinous rice, sprouted unpolished rice and is gone
Skin almond mixes, and the clear water of 15-20 times of almond quality is added, mixed slurry is broken into Five-grain soybean milk machine.
The dried sweet-scented osmanthus of 0.1-0.2% is added in mixed slurry, stirs evenly, is heated to 40-42 DEG C, 150-160 points of enzymolysis
Clock then heats to 48-52 DEG C, continues enzymolysis 50-60 minutes, and the white granulated sugar of 8-12% is then added, is boiled after stirring and dissolving
It gets product within 5-10 minutes.
The content for measuring amarogentin and γ-aminobutyric acid in almond tea of the present invention respectively, is converted into over dry data, as a result
It see the table below：
| Amarogentin（mg/100g） | γ-aminobutyric acid（mg/100g） |
| It is not detected | 38.71 |
As can be seen from the above table, amarogentin content is to be not detected in almond tea of the invention, and in every 100 grams of raw material almonds
100 milligrams of average content of amarogentin or more, it is possible to find out, the amarogentin in raw material almond of the invention is making
In the process, it has been substantially eliminated, therefore the almond tea for drinking the present invention is safe.Gamma-amino in the almond tea of the present invention
Butyric acid content is 38.71 mg/100g（Over dry）, and alpha-aminobutyric acid content is in the raw materials used in the present invention sprouted unpolished rice
32.14 mg/100g（Over dry）, so alpha-aminobutyric acid content is very high in the almond tea of the present invention, have been over hair
Bud brown rice, therefore the almond tea of the present invention has health care function.
The almond tea of the present invention, delicate mouthfeel is fragrant and sweet, with strong almond fragrance and sweet osmanthus fragrance, due to the present invention's
Almond tea has the step of sprouted unpolished rice enzymolysis in the production process, not only makes γ-aminobutyric acid, polypeptide etc. in almond tea
Nutrition content greatly improves, also so that the physiological activity that raw material includes many nutrients including flavone compound obtains
To greatly improving, the bitter taste of almond is eliminated, the fragrance of sweet osmanthus is also released by further excitation so that almond of the invention
Tea not only features good taste and also have health care function.
Specific implementation mode
The almond for weighing certain mass is impregnated 2 hours with 42 DEG C of warm water and is taken out, rubbed Calusena lansium with the hands, obtain blanched almonds.
The glutinous rice of almond quality 90% is weighed, then weighs the sprouted unpolished rice of almond quality 80%, by glutinous rice, sprouted unpolished rice and is gone
Skin almond mixes, and the clear water of 16 times of almond quality is added, mixed slurry is broken into Five-grain soybean milk machine.
0.15% dried sweet-scented osmanthus is added in mixed slurry, stirs evenly, is heated to 40 DEG C, digests 160 minutes, then rises
Temperature continues enzymolysis 60 minutes to 52 DEG C, and 10% white granulated sugar is then added, boils 8 minutes and gets product after stirring and dissolving.
Claims (1)
1. a kind of production method of almond tea, it is characterized in that being prepared by following process：
(1) the almond for weighing certain mass is impregnated 1-2 hours with 40-45 DEG C of warm water and is taken out, rubbed Calusena lansium with the hands, obtain blanched almonds；
(2) the glutinous rice of almond quality 90% is weighed, then weighs the sprouted unpolished rice of almond quality 80%, by glutinous rice, sprouted unpolished rice and peeling
Almond mixes, and the clear water of 15-20 times of almond quality is added, mixed slurry is broken into Five-grain soybean milk machine；
(3) the dried sweet-scented osmanthus of 0.1-0.2% is added in mixed slurry, stirs evenly, is heated to 40-42 DEG C, 150-160 points of enzymolysis
Clock then heats to 48-52 DEG C, continues enzymolysis 50-60 minutes, and the white granulated sugar of 8-12% is then added, is boiled after stirring and dissolving
It gets product within 5-10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810287174.9A CN108419871A (en) | 2018-03-31 | 2018-03-31 | A kind of production method of almond tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810287174.9A CN108419871A (en) | 2018-03-31 | 2018-03-31 | A kind of production method of almond tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108419871A true CN108419871A (en) | 2018-08-21 |
Family
ID=63160204
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810287174.9A Pending CN108419871A (en) | 2018-03-31 | 2018-03-31 | A kind of production method of almond tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN108419871A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140139471A (en) * | 2014-11-17 | 2014-12-05 | 전현철 | Tea Healing Cereal and Nuts |
| CN104621286A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Fermented germinated brown rice and black fungus milky tea |
| CN105901524A (en) * | 2016-04-19 | 2016-08-31 | 哈尔滨伟平科技开发有限公司 | A preparing method of a soybean paste |
| CN106616771A (en) * | 2017-01-05 | 2017-05-10 | 哈尔滨伟平科技开发有限公司 | Production method of ginkgo powder |
-
2018
- 2018-03-31 CN CN201810287174.9A patent/CN108419871A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140139471A (en) * | 2014-11-17 | 2014-12-05 | 전현철 | Tea Healing Cereal and Nuts |
| CN104621286A (en) * | 2015-01-22 | 2015-05-20 | 凤阳瑞诚食品科技有限公司 | Fermented germinated brown rice and black fungus milky tea |
| CN105901524A (en) * | 2016-04-19 | 2016-08-31 | 哈尔滨伟平科技开发有限公司 | A preparing method of a soybean paste |
| CN106616771A (en) * | 2017-01-05 | 2017-05-10 | 哈尔滨伟平科技开发有限公司 | Production method of ginkgo powder |
Non-Patent Citations (1)
| Title |
|---|
| 柴瑞震: "《肝脏疾病吃什么？禁什么》", 31 July 2014, 黑龙江科学技术出版社 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180821 |
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| RJ01 | Rejection of invention patent application after publication |