CN109691573A - Purple rice alternative tea and preparation method thereof - Google Patents
Purple rice alternative tea and preparation method thereof Download PDFInfo
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- CN109691573A CN109691573A CN201910116496.1A CN201910116496A CN109691573A CN 109691573 A CN109691573 A CN 109691573A CN 201910116496 A CN201910116496 A CN 201910116496A CN 109691573 A CN109691573 A CN 109691573A
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Abstract
The present invention relates to a kind of purple rice alternative teas and preparation method thereof, belong to food processing technology field.The preparation method of the purple rice alternative tea is the following steps are included: sorting: choosing purple rice as raw material；Removal of impurities: selected removal of impurities；Frying: the purple rice through removal step is subjected to frying 4-40min at 110-230 DEG C；It is cooling: by the rice material after frying cooled down to get.The preparation method of above-mentioned purple rice alternative tea, using purple rice brown rice as primary raw material, according to the sorting of raw material, removal of impurities, frying, cooling, etc. the purple rice alternative tea that is made of process flows.Relatively common rice (such as polished rice) alternative tea, it is upper unique in production, technical requirements in processing technology are higher, and obtained " purple rice alternative tea " has many advantages, such as compact-sized, ripe rice extruding and lovely luster, anthocyanidin content height, rice perfume (or spice) are prominent stable without damaged, nutritive value height and quality.It efficiently solves purple rice brown rice and is only used as staple food grain, the problems such as product is single, added value is low, have a good application prospect.
Description
Technical field
The present invention relates to food processing technology fields, more particularly to a kind of purple rice alternative tea and preparation method thereof.
Background technique
With the development of the times, social progress enters mechanical metaplasia in recent years in order to meet the needs of social life
The mode of production produces a large amount of snack food secondary industries.And with the development of science and technology traditional production model far from
Adapt to the needs of social development.
It is subject to tea made of frying with five cereals particle, can be said to alternative tea, is a kind of common food, substantially
It is to pass through either manually or mechanically processing and fabricating using the grain of rice as primary raw material.However, with the improvement of living standards with people to rice class
The quality of alternative tea, nutrition have higher requirement, constantly change in manufacture craft, it is ensured that in optimal processing technology, raw material
It is process under the conditions of selection etc., all improves in mouthfeel and nutrition.
Purple rice contains starch, protein, fat, cellulose, multivitamin, a variety of containing iron, calcium, zinc, selenium etc. simultaneously
Minerals and microelement, and amino acid content is abundant.Purple rice has enriching yin and nourishing kidney, strengthening spleen and warming liver, enriching the blood and tonifying qi, increases intelligence benefit
Brain, improving eyesight promoting blood circulation, controls juvenile canities at enhancing metabolism, for pregnant woman and, puerpera's qi-restoratives health and other effects, and to anaemia, height
The diseases such as blood pressure, neurasthenia and chronic nephritis have certain curative effect.It is main that the alternative tea product of purple rice, which is with purple rice brown rice,
Raw material, is rich in anthocyanidin, and primary efficacy is anti-oxidant, anti-aging and effectively removes human free radical etc..
But the difference of purple rice (brown rice) and general rice, it is that purple rice remains one layer of purple thin layer kind full of nutrition
Skin.Nutritive values and the physicochemical properties such as amylose, protein content, fatty acid value due to purple rice brown rice and general rice have compared with
Big difference will directly affect the texture characteristic and quality of alternative tea.It is alternative using purple rice brown rice as primary raw material production series at present
Tea is very rare, the reason is that when production alternative tea, in the control such as the selection of purple rice raw material and frying time, mode, flow process parameter
System aspect technical requirements are high, need to reach ripe rice extruding and lovely luster, anthocyanidin content are high, rice perfume (or spice) is prominent, nutritive value
The multi objectives such as height and quality are stable requirement, therefore, purple rice alternative tea processing technology is more complex, produces in batches relatively difficult.
Summary of the invention
Based on this, it is necessary in view of the above-mentioned problems, providing a kind of purple rice alternative tea and preparation method thereof, use the preparation side instead
The purple rice alternative tea that method obtains, have ripe rice extruding and lovely luster, anthocyanidin content are high, rice perfume (or spice) is prominent, nutritive value height and
The advantages that quality is stablized.
A kind of preparation method of purple rice alternative tea, comprising the following steps:
Sorting: purple rice is chosen as raw material；
Removal of impurities: selected removal of impurities；
Frying: the purple rice through removal step is subjected to frying 4-40min at 110-230 DEG C；
It is cooling: by the rice material after frying cooled down to get.
The preparation method of above-mentioned purple rice alternative tea, using purple rice brown rice as primary raw material, according to sorting, removal of impurities, frying, cold
The purple rice alternative tea that equal process flows are made.Relatively common rice (such as polished rice) alternative tea, it is upper unique in production,
Technical requirements in processing technology are higher, obtained " purple rice alternative tea " have compact-sized, ripe rice extruding and lovely luster,
The advantages that anthocyanidin content is high, rice perfume (or spice) is prominent stable without damaged, nutritive value height and quality.Purple rice brown rice is efficiently solved only to make
For staple food grain, the problems such as product is single, added value is low, have a good application prospect.
It should be understood that can be carried out by modes such as artificial or special equipments in above-mentioned sorting, dedoping step.
It further include in one of the embodiments, screening step after the cooling step, the screening step are as follows: utilize
Vibration equipment filters out that the grain of rice is complete, uniform rice material.Have the grain of rice complete, equal by the rice material that above-mentioned screening step obtains
The advantages that even, quality is high and unified.
In one of the embodiments, in the sorting step, selection maturity is neat, and rice matter is fresh, and head rice yield is high, kind
Skin is completely and purple rice of uniform size is as raw material；In the removal step, chaff skin, the miscellaneous rice, dust being mixed in raw material are removed.
For example, the breeding of Xinxing County Wei Feng agricultural science and technology Co., Ltd can be selected, the purple rice (brown rice, Callicarpa bodinieri Levl. No. 3) of cultivation is made
For raw material, the raw material is commercially available to be bought.
In one of the embodiments, in the cooling step, cooling 1-2h is placed naturally.Preferably, cooling time be
1.5h.By way of natural cooling, product quality and safety can be improved
Preferably, in the frying step, the frying 10-15min at 140-170 DEG C, the more preferably frying at 140 DEG C
15min。
In one of the embodiments, in the frying step, grain of rice water content is 10-15%, controls after controlling frying
The weight of every batch of frying is 65-85kg.
In one of the embodiments, in the frying step, it is additionally provided with pause treatment process, the pause treatment process
Are as follows: the 8-10min after frying starts stops heating 3-5min, opens wide lid mouth, distribute heat, prevent grain of rice coking.
In one of the embodiments, in the frying step, it is additionally provided with outlet and covers process, the outlet covers process
Are as follows: after completing frying, lid mouth is opened wide, radiate 5-10min, then covers, and keeps covering control 5-8min, prevents from sharply dropping
Temperature.
Pass through the control of above-mentioned technological parameter, it is ensured that rice material reaches compact-sized, ripe rice extruding after frying and color is fresh
Gorgeous, anthocyanidin is lost the quality requirements such as slight, rice perfume (or spice) protrusion and no breakage.
The invention also discloses the purple rice alternative teas that above-mentioned preparation method is prepared.
The purple rice alternative tea is prepared by the above method, and there is bright in colour, taste perfume, nutrition height and quality to stablize
The advantages that.
It is to be subjected in 5%-10% food that the purple rice alternative tea, which further includes mass percent, in one of the embodiments,
Auxiliary material；Acceptable auxiliary material includes: at least one of tealeaves, dried flower in the food.Dried flower can select chrysanthemum, jasmine
Colored and rose etc..By above-mentioned auxiliary material, the nutrition and mouthfeel that is abundant, improving product of product can be improved.Addition can be passed through
Different auxiliary materials prepares different purple rice series alternative teas.
The purple rice alternative tea is tea bag in one of the embodiments,.With easy to use, convenient for storage and transport
Advantage.
It should be understood that above-mentioned purple rice alternative tea according to the production process in food service industry, after obtaining purple rice rice material, is gone back
May include: the process flows such as addition auxiliary material, material mixing, semi-finished product detection, inner packing, outer packing and finished product quality inspection make and
At purple rice alternative tea.
Above-mentioned addition auxiliary material program can require to add or do not add the auxiliary materials such as tealeaves, dried flower according to specific.Such as it is added to
Auxiliary material also needs to mix material, i.e., stirs evenly rice material with auxiliary material.In above-mentioned semi-finished product detection, in strict accordance with
The requirement of " alternative tea company standard " (Q/MW0001S-2017) carries out quality testing to semi-finished product.Above-mentioned inner packing, outer packing
In step, dress is wrapped inside with inner packaging material, carries out outer packing with housing materials such as aluminium foils；In finished product quality inspection step,
It carries out warehousing finished products and exfactory inspection detects.
Compared with prior art, the invention has the following advantages:
A kind of preparation method of purple rice alternative tea of the invention, raw material is selected and has selected purple rice (brown rice), in production
With particularity, processing technology is more complex, and technical requirements are higher, obtained purple rice alternative tea have bright in colour, taste is fragrant,
The advantages such as nutrition height and quality are stable.
With the improvement of people's life quality, carrying out health after leisure is emphasis concerned by people.Purple rice is alternative
The primary raw material purple rice of tea has good tonic effect and medical value, referred to as " rice of enriching blood ", " long-lived rice ".Teas is people
Lie fallow after indispensable non-defective unit, with purple rice (brown rice) be primary raw material purple rice alternative tea effectively realize leisure in health,
Meet the life requirement of most people.
The primary efficacy following points of above-mentioned purple rice alternative tea:
One, effectively discharge toxin and resolution is fatty.Purple rice alternative tea is during roasting, starch therein, protein, rouge
Complicated reaction occurs for fat acid etc., generates pleasant fragrance, while this technique can keep the anthocyanidin in purple rice, maintains it anti-
Oxidation activity.In addition purple rice is rich in several mineral materials and microelements such as iron, calcium, zinc, selenium.Therefore, the leaching of purple rice alternative tea is drunk
Liquid out is conducive to human body intake anti-oxidation active substance and various trace elements, discharges toxin, maintains health, but do not have to load
Heart starch, which is excessively taken in, becomes fat.
Two, stomach health is protected.Purple rice alternative tea is a kind of tea-drinking relieved heat and thirst, and is drunk especially clearly in summer, and
And do not have to worry to damage intestines and stomach, therefore, parched rice tea is a kind of tea-drinking that can protect gastro-intestinal health.
Purple rice and various auxiliary materials are fabricated to the alternative tea bag of purple rice by purple rice alternative tea preparation process, are conducive to purple in this way
The storage and transport of rice alternative tea, are also convenient for drinking.And it is unique since purple rice alternative tea currently on the market is very rare
Manufacture craft can allow above-mentioned purple rice alternative tea that can preferably dominate the market commanding elevation.
Specific embodiment
To facilitate the understanding of the present invention, below with reference to related embodiment to invention is more fully described.But
The invention can be realized in many different forms, however it is not limited to embodiment described herein.On the contrary, providing these realities
The purpose for applying example is to make the disclosure of the present invention more thorough and comprehensive.
Unless otherwise defined, all technical and scientific terms used herein and belong to technical field of the invention
The normally understood meaning of technical staff is identical.Term as used herein in the specification of the present invention is intended merely to description tool
The purpose of the embodiment of body, it is not intended that in the limitation present invention.
A kind of preparation method of purple rice alternative tea of the invention, including raw material select (sorting) and impurity removing (removal of impurities) →
Mechanical frying → rice material cooling → rice material screen choosing → addition (or not adding) auxiliary material → material mixing (or nothing) → semi-finished product detection
→ inside and outside packaging → finished product quality inspection → finished product and etc., it needs using following process equipment: impurity removing equipment, screening installation, frying
Equipment, mixing apparatus or tool and packaging facilities etc..Process equipment should be able to meet modern processing technique requirement, select stainless steel
The equipment of material production.Device parameter will ensure that product quality level is stablized, and reach designed productive capacity, guarantee purple rice alternative tea
Quality and characteristic.
It is specific as follows:
(1) raw material is selected: selecting the purple rice brown rice (Callicarpa bodinieri Levl. 3 by the breeding of Wei Feng agricultural science and technology Co., Ltd, Xinxing County, cultivation
Number) it is used as raw material.Quality requirement: maturity is neat, and rice matter is fresh, and head rice yield is high, and kind skin is complete and uniform in size etc..
The raw material of purple rice alternative tea selects very crucial, the physicochemical properties such as protein content, fatty acid value of raw material rice, heat
Characteristic and the quality of alternative tea have important relationship.Emerging micro- rich dedicated purple rice (brown rice, Callicarpa bodinieri Levl. No. 3) derives from our company
Professional technique Cultivate administration and the paddy come, quality standard reach that the grain of rice is full, uniform in size, color is glossy dark purple with color etc.
It is required that.
(2) impurity removing: selected removal of impurities is carried out to raw material purple rice brown rice, removes former material in a manner of artificial or special equipment
Miscellaneous rice, dust and impurity in material etc..
(3) mechanical frying: rice material to be processed is transported to automatic rice puffing machine, carries out frying, is joined according to predetermined stir-frying-technology
Number executes, and reaches compact-sized, ripe rice extruding and the quality requirements such as lovely luster, taste perfume (or spice) and no breakage.
Due to the kind skin that purple rice (brown rice) outer layer has matter hard, content of cellulose is high, and the grain of rice is hard, therefore, in frying work
Appropriate adjustment is wanted in skill mode.It is specific as follows:
The automatic frying for the model XLR-CMJ500 that parched rice machinery selects Wuhan Xianglaier Food Machinery Co., Ltd. to produce
Rice machine, in parched rice process, will be packed into the roller of automatic rice puffing machine, roller rotary heating automatic turning and frying, frying goes out to frying rice
Rice material it is not burnt do not paste, heating temperature is uniform, and roller adds insulating layer, and outlet, which covers, keeps temperature Centralized not easy to lose in cylinder,
Heating rate is fast.
Stir-frying-technology of the invention, in conjunction with the processing technology of traditional parched rice, front and back rice starch is processed in analysis by contrast
The variations such as particle shape dilation, anthocyanidin content and flavor quality are adjusted.It is preferred that stir-frying-technology parameter are as follows: in 110-
Frying 4-40min at 230 DEG C；It is preferred that the frying 10-15min at 140-170 DEG C；It is highly preferred that the frying 15min at 140 DEG C.
Also, stir-frying-technology has also used independent research other than executing the parameters such as above-mentioned frying temperature, frying time
, such as pause processing and outlet cover time control innovative technology in the process for the control of grain of rice water content, batch weight, frying,
Ensure after frying that rice material reaches compact-sized, ripe rice extruding and lovely luster, anthocyanidin be lost slight, rice perfume (or spice) it is prominent with without broken
The quality requirements such as damage.
Specifically include: the purple rice grain of rice water content of control frying is 10-15%, and the weight of control every batch of frying is
65-85kg；It is additionally provided with pause treatment process, the pause treatment process are as follows: the 8-10min after frying starts stops heating
3-5min opens wide lid mouth, distributes partial heat, prevent grain of rice coking；It is additionally provided with outlet and covers process, the outlet covers process
Are as follows: after completing frying, lid mouth is opened wide, gives free rein to the 5-10min that radiates, then covers, keeps covering control 5-8min, prevent
Sharply cool down.
(4) rice material cools down: rice material after frying is carried out natural cooling.Preferably, cooling time is 1h-2h；It is more highly preferred to
Ground, cooling time are 1.5h.
In view of rice material temperature degree is higher after frying, directly carrying out the processes such as the choosing of rice material screen, addition auxiliary material will affect product
Quality, it is therefore desirable to carry out natural cooling.
(5) rice material screen selects: with vibration equipment, filtering out satisfactory rice material in the way of vibration screening.
The choosing of rice material screen mainly removes the incomplete grain of rice, impurity etc., filters out the satisfactory grain of rice, the kind complete rice of skin
Material.
(6) (or not adding) auxiliary material is added: the auxiliary materials such as addition such as tealeaves, dried flower (chrysanthemum, Jasmine, rose).
Auxiliary materials such as such as tealeaves, dried flower (chrysanthemum, Jasmine and roses) are added in rice material, ratio is in 5wt%-
Between 10wt%, to improve the nutrition and mouthfeel that is abundant, improving product of product.Whether addition, different auxiliary material, ratio it is different,
Nutrition, mouthfeel and effect of alternative tea be not then identical.
(7) material mixing (or nothing): rice material is stirred evenly with auxiliary material.
(8) semi-finished product detect: in strict accordance with the requirement of " alternative tea company standard " (Q/MW0001S-2017), to semi-finished product
Carry out quality testing.
(9) inside and outside packaging: being wrapped inside dress with inner packaging material, carries out outer packing with housing materials such as aluminium foils.
(10) finished product quality inspection: carrying out warehousing finished products and exfactory inspection detects.
The packaging of finished product purple rice alternative tea should be using the packaging material for meeting sanitary standard requirement.The transport of purple rice alternative tea
Using the free of contamination enclosed dedicated vehicles, mixed fortune must not be loaded in mixture with other poisonous and harmful articles.
This manufacture craft production method is simple, it is made obtained by purple rice tea there is compact-sized, ripe rice extruding and color
Bright-coloured, the advantages that anthocyanidin content is high, the fragrant protrusion of rice, nutritive value height and quality are stablized.
Embodiment 1
A kind of purple rice alternative tea, is prepared by the following method to obtain:
(1) raw material select: select by the autonomous breeding of Wei Feng agricultural science and technology Co., Ltd, Xinxing County, cultivation purple rice (brown rice,
Callicarpa bodinieri Levl. No. 3) it is used as raw material, the purple rice grain of rice is full, uniform in size, color is glossy dark purple with color.
(2) impurity removing: carrying out selected removal of impurities to raw material purple rice brown rice, removes chaff skin, miscellaneous rice, dust in raw material
With impurity etc..
(3) mechanical frying: by water content
About 12% purple rice rice material (anthocyanidin content 123mg/100g) 75kg to be processed is transported to automatic rice puffing machine, control
In 110 DEG C of frying 25min.
The 8-10min after frying starts stops heating 3-5min, opens wide lid mouth, distribute heat, prevent grain of rice coking；
Also, after completing frying, lid mouth is opened wide, radiate 5-10min, then covers, and keeps covering control 5-8min, prevents from sharply dropping
Temperature.
Ripe rice lovely luster after frying, anthocyanidin content 122mg/100g, non-extruding, the grain of rice are complete.
(4) rice material cools down: rice material after frying is carried out natural cooling 1.5h.
(5) rice material screen selects: with vibration equipment, filtering out satisfactory rice material.
(6) (or not adding) auxiliary material is added: the auxiliary materials such as addition such as tealeaves, dried flower (chrysanthemum, Jasmine and rose).
(7) material mixing (or nothing): rice material is stirred evenly with auxiliary material.
The purple rice alternative tea is after boiling water impregnates, and millet paste rice is aromatic, and burnt odor is weak, and soup look is red gorgeous, limpid.This technique is prepared into
The purple rice alternative tea anthocyanidin content arrived is high, and frying process is very slight to the nutritional ingredients destructive power such as anthocyanidin, after frying
Anthocyanidin content reaches 122mg/100g, and anthocyanidin turnover rate is 0.82%.
Embodiment 2
A kind of purple rice alternative tea, is prepared by the following method to obtain:
(1) raw material is selected: being selected and is made by the purple rice brown rice of the autonomous breeding of Wei Feng agricultural science and technology Co., Ltd, Xinxing County, cultivation
For primary raw material, the purple rice grain of rice is full, uniform in size, color is glossy dark purple with color.
(2) impurity removing: carrying out selected removal of impurities to raw material purple rice brown rice, removes sugared skin, miscellaneous rice, dust in raw material
With impurity etc..
(3) mechanical frying: by purple rice rice material (anthocyanidin content 123mg/100g) 75kg to be processed of water content about 12%
It is transported to automatic rice puffing machine, according to 140 DEG C of frying 15min.
The 8-10min after frying starts stops heating 3-5min, opens wide lid mouth, distribute heat, prevent grain of rice coking；
Also, after completing frying, lid mouth is opened wide, radiate 5-10min, then covers, and keeps covering control 5-8min, prevents from sharply dropping
Temperature.
Ripe rice lovely luster after frying, anthocyanidin content 120mg/100g, expansion rate 11%, the grain of rice is substantially complete.
(4) rice material cools down: rice material after frying is carried out natural cooling 1.5h.
(5) rice material screen selects: with vibration equipment, filtering out satisfactory rice material.
(6) (or not adding) auxiliary material is added: the auxiliary materials such as addition such as tealeaves, dried flower (chrysanthemum, Jasmine and rose).
(7) material mixing (or nothing): rice material is stirred evenly with auxiliary material.
The purple rice alternative tea is after boiling water impregnates, and millet paste rice perfume (or spice) is prominent, burnt odor is strong, and meter Xiang Yu burnt odor is coordinated, and soup look is red
It is gorgeous, limpid.The purple rice alternative tea anthocyanidin content that this technique is prepared is high, and frying process destroys the nutritional ingredients such as anthocyanidin
Power is very slight, and the anthocyanidin content after frying reaches 120mg/100g, and anthocyanidin turnover rate is 2.5%.
Embodiment 3
A kind of purple rice alternative tea, is prepared by the following method to obtain:
(1) raw material is selected: being selected and is made by the purple rice brown rice of the autonomous breeding of Wei Feng agricultural science and technology Co., Ltd, Xinxing County, cultivation
For primary raw material, the purple rice grain of rice is full, uniform in size, color is glossy dark purple with color.
(2) impurity removing: carrying out selected removal of impurities to raw material purple rice brown rice, removes sugared skin, miscellaneous rice, dust in raw material
With impurity etc..
(3) mechanical frying: by purple rice rice material (anthocyanidin content 123mg/100g) 75kg to be processed of water content about 12%
It is transported to automatic rice puffing machine, according to 170 DEG C of frying 10min.
The 8-10min after frying starts stops heating 3-5min, opens wide lid mouth, distribute heat, prevent grain of rice coking；
Also, after completing frying, lid mouth is opened wide, radiate 5-10min, then covers, and keeps covering control 5-8min, prevents from sharply dropping
Temperature.
Ripe rice lovely luster after frying, anthocyanidin content 115mg/100g, expansion rate 14%, the grain of rice is complete.
(4) rice material cools down: rice material after frying is carried out natural cooling 1.5h.
(5) rice material screen selects: with vibration equipment, filtering out satisfactory rice material.
(6) (or not adding) auxiliary material is added: the auxiliary materials such as addition such as tealeaves, dried flower (chrysanthemum, Jasmine and rose).
(7) material mixing (or nothing): rice material is stirred evenly with auxiliary material.
The purple rice alternative tea is after boiling water impregnates, and millet paste rice perfume (or spice) is denseer, burnt odor is prominent, and soup look is red, Shang Qingliang.This technique system
Standby obtained purple rice alternative tea anthocyanidin content is high, and frying process is very slight to the nutritional ingredients destructive power such as anthocyanidin, frying
Anthocyanidin content afterwards reaches 115mg/100g, and anthocyanidin turnover rate is 6.5%.
Embodiment 4
A kind of purple rice alternative tea, is prepared by the following method to obtain:
(1) raw material is selected: being selected and is made by the purple rice brown rice of the autonomous breeding of Wei Feng agricultural science and technology Co., Ltd, Xinxing County, cultivation
For primary raw material, the purple rice grain of rice is full, uniform in size, color is glossy dark purple with color.
(2) impurity removing: carrying out selected removal of impurities to raw material purple rice brown rice, removes sugared skin, miscellaneous rice, dust in raw material
With impurity etc..
(3) mechanical frying: by purple rice rice material (anthocyanidin content 123mg/100g) 75kg to be processed of water content about 12%
It is transported to automatic rice puffing machine, according to 200 DEG C of frying 6min,.
The 8-10min after frying starts stops heating 3-5min, opens wide lid mouth, distribute heat, prevent grain of rice coking；
Also, after completing frying, lid mouth is opened wide, radiate 5-10min, then covers, and keeps covering control 5-8min, prevents from sharply dropping
Temperature.
Ripe cream-coloured pool after frying is more bright-coloured, anthocyanidin content 108mg/100g, and expansion rate 20%, the grain of rice is more complete.
(4) rice material cools down: rice material after frying is carried out natural cooling 1.5h.
(5) rice material screen selects: with vibration equipment, filtering out satisfactory rice material.
(6) (or not adding) auxiliary material is added: the auxiliary materials such as addition such as tealeaves, dried flower (chrysanthemum, Jasmine and rose).
(7) material mixing (or nothing): rice material is stirred evenly with auxiliary material.
The purple rice alternative tea after proper amount of boiling water is impregnated, millet paste have meter Xiang, burnt odor are prominent, soup look it is red it is slightly yellow, soup look is slightly turbid.
The purple rice alternative tea anthocyanidin content that this technique is prepared is high, and frying process is lighter to the nutritional ingredients destructive power such as anthocyanidin
Micro-, the anthocyanidin content after frying reaches 108mg/100g, and anthocyanidin turnover rate is 12.2%.
Embodiment 5
A kind of purple rice alternative tea, is prepared by the following method to obtain:
(1) raw material is selected: being selected and is made by the purple rice brown rice of the autonomous breeding of Wei Feng agricultural science and technology Co., Ltd, Xinxing County, cultivation
For primary raw material, the purple rice grain of rice is full, uniform in size, color is glossy dark purple with color.
(2) impurity removing: carrying out selected removal of impurities to raw material purple rice brown rice, removes sugared skin, miscellaneous rice, dust in raw material
With impurity etc..
(3) mechanical frying: by purple rice rice material (anthocyanidin content 123mg/100g) 75kg to be processed of water content about 12%
It is transported to automatic rice puffing machine, according to 230 DEG C of frying 4min.
The 8-10min after frying starts stops heating 3-5min, opens wide lid mouth, distribute heat, prevent grain of rice coking；
Also, after completing frying, lid mouth is opened wide, radiate 5-10min, then covers, and keeps covering control 5-8min, prevents from sharply dropping
Temperature.
Ripe cream-coloured pool after frying is more bright-coloured, anthocyanidin content 99mg/100g, and expansion rate 30%, the grain of rice is more complete.
(4) rice material cools down: rice material after frying is carried out natural cooling 1.5h.
(5) rice material screen selects: with vibration equipment, filtering out satisfactory rice material.
(6) (or not adding) auxiliary material is added: the auxiliary materials such as addition such as tealeaves, dried flower (chrysanthemum, Jasmine and rose).
(7) material mixing (or nothing): rice material is stirred evenly with auxiliary material.
For the ripe rice rice tea after proper amount of boiling water is impregnated, millet paste rice perfume (or spice) is weaker, be slightly charred taste, soup look reddish yellow, more turbid.This work
The purple rice alternative tea anthocyanidin content that skill is prepared is high, and frying process is slighter to the nutritional ingredients destructive power such as anthocyanidin, fries
Anthocyanidin content after system reaches 99mg/100g, and anthocyanidin turnover rate is 19.5%.
Embodiment 6
A kind of purple rice alternative tea, preparation method is essentially identical with embodiment 2, and difference is only that in mechanical frying process
In, the water content of the selected purple rice grain of rice is 16%, and the weight of control every batch of frying is 100kg.
Embodiment 7
A kind of purple rice alternative tea, preparation method is essentially identical with embodiment 2, and difference is only that in mechanical frying process
In, pause treatment process is not set.
Embodiment 8
A kind of purple rice alternative tea, preparation method is essentially identical with embodiment 2, and difference is only that in mechanical frying process
In, mouth is not set out covers process.
Comparative example 1
A kind of purple rice alternative tea, raw material selection, impurity removing, the same above-described embodiment of rice material cooling step, but rice material
Frying is carried out using usual manner in frying step, specific as follows:
(1) raw material is selected: purple rice (brown rice) being selected to be used as raw material.
(2) it impurity removing: is simply cleaned to raw material purple rice brown rice.
(3) mechanical frying: the purple rice rice material 150kg to be processed of water content about 10-16% is transported to automatic rice puffing machine, is controlled
System is in 230 DEG C or more frying 4min.
The processes such as process are covered without setting pause treatment process and outlet.
Ripe cream-coloured pool after frying is more bright-coloured, anthocyanidin content 88mg/100g, non-extruding, and the grain of rice is more complete.
(4) rice material cools down: rice material after frying is carried out natural cooling 1h.
(5) rice material screen selects: with vibration equipment, filtering out satisfactory rice material.
(6) (or not adding) auxiliary material is added: the auxiliary materials such as addition such as tealeaves, dried flower (chrysanthemum, Jasmine and rose).
(7) material mixing (or nothing): rice material is stirred evenly with auxiliary material.
Experimental example
For the purple rice alternative tea of above embodiments and comparative example, the content of the forward and backward anthocyanidin of frying is detected respectively, according to
Following formula calculates the turnover rate of anthocyanidin:
As a result as shown in the table:
The anthocyanidin turnover rate and puffed degree of 1. purple rice alternative tea of table
| Select the alternative tea product of purple rice | Anthocyanidin turnover rate | Puffed degree |
| Embodiment 1 | 0.82% | 0% |
| Embodiment 2 | 2.5% | 11% |
| Embodiment 3 | 6.5% | 14% |
| Embodiment 4 | 12.2% | 20% |
| Embodiment 5 | 19.5% | 30% |
| Embodiment 6 | 20.2% | 28% |
| Embodiment 7 | 20.8% | 32% |
| Embodiment 8 | 20.5% | 34% |
| Comparative example 1 | 23.3% | 36% |
By the above results, we can see that: the purple rice alternative tea made of the process conditions frying of embodiment 2 produces
The anthocyanidin turnover rate of product is lower, and puffed degree is suitable, and integrated quality is optimal.It is therefore believed that embodiment 2 is production purple rice
The Optimal technique process of alternative tea product.
Each technical characteristic of embodiment described above can be combined arbitrarily, for simplicity of description, not to above-mentioned reality
It applies all possible combination of each technical characteristic in example to be all described, as long as however, the combination of these technical characteristics is not deposited
In contradiction, all should be considered as described in this specification.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
It cannot therefore be construed as limiting the scope of the patent.It should be pointed out that coming for those of ordinary skill in the art
It says, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to protection of the invention
Range.Therefore, the scope of protection of the patent of the invention shall be subject to the appended claims.
Claims (10)
1. a kind of preparation method of purple rice alternative tea, which comprises the following steps:
Sorting: purple rice is chosen as raw material；
Removal of impurities: selected removal of impurities；
Frying: the purple rice through removal step is subjected to frying 4-40min at 110-230 DEG C；
It is cooling: by the rice material after frying cooled down to get.
2. the preparation method of purple rice alternative tea according to claim 1, which is characterized in that also wrapped after the cooling step
Include screening step, the screening step are as follows: filter out that the grain of rice is complete, uniform rice material using vibration equipment.
3. the preparation method of purple rice alternative tea according to claim 1, which is characterized in that in the sorting step, choose
Maturity is neat, and rice matter is fresh, and head rice yield is high, and kind skin is completely and purple rice of uniform size is as raw material；In the removal step,
Chaff skin, the miscellaneous rice, dust being mixed in removal raw material.
4. the preparation method of purple rice alternative tea according to claim 1, which is characterized in that natural in the cooling step
Place cooling 1-2h.
5. the preparation method of purple rice alternative tea according to claim 1-4, which is characterized in that the frying step
In, the purple rice grain of rice water content of control frying is 10-15%, and the weight of control every batch of frying is 65-85kg.
6. the preparation method of purple rice alternative tea according to claim 1-4, which is characterized in that the frying step
In, it is additionally provided with pause treatment process, the pause treatment process are as follows: the 8-10min after frying starts stops heating 3-
5min opens wide lid mouth, distributes heat, prevent grain of rice coking.
7. the preparation method of purple rice alternative tea according to claim 1-4, which is characterized in that the frying step
In, it is additionally provided with outlet and covers process, the outlet covers process are as follows: after completing frying, open wide lid mouth, radiate 5-10min, so
After cover, keep cover control 5-8min, prevent from sharply cooling down.
8. the purple rice alternative tea that the described in any item preparation methods of claim 1-7 are prepared.
9. purple rice alternative tea according to claim 8, which is characterized in that further include mass percent be 5%-10% food
In acceptable auxiliary material；Acceptable auxiliary material includes: at least one of tealeaves, dried flower in the food.
10. purple rice alternative tea according to claim 9, which is characterized in that the purple rice alternative tea is tea bag.
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