CN111955580A - Black rice tea - Google Patents
Black rice tea Download PDFInfo
- Publication number
- CN111955580A CN111955580A CN202010992570.9A CN202010992570A CN111955580A CN 111955580 A CN111955580 A CN 111955580A CN 202010992570 A CN202010992570 A CN 202010992570A CN 111955580 A CN111955580 A CN 111955580A
- Authority
- CN
- China
- Prior art keywords
- black rice
- black
- tea
- rice tea
- dried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 98
- 244000269722 Thea sinensis Species 0.000 title abstract 3
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 16
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 16
- 235000007215 black sesame Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241001122767 Theaceae Species 0.000 claims description 48
- 238000003756 stirring Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 230000035622 drinking Effects 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 206010008570 Chloasma Diseases 0.000 abstract description 3
- 208000003351 Melanosis Diseases 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 210000004251 human milk Anatomy 0.000 abstract description 3
- 235000020256 human milk Nutrition 0.000 abstract description 3
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical group [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Chemical group O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract description 2
- 229930003270 Vitamin B Chemical group 0.000 abstract description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical group [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 2
- 229930002877 anthocyanin Chemical group 0.000 abstract description 2
- 239000004410 anthocyanin Chemical group 0.000 abstract description 2
- 235000010208 anthocyanin Nutrition 0.000 abstract description 2
- 150000004636 anthocyanins Chemical group 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 229930003944 flavone Chemical group 0.000 abstract description 2
- 150000002212 flavone derivatives Chemical group 0.000 abstract description 2
- 235000011949 flavones Nutrition 0.000 abstract description 2
- 239000011669 selenium Substances 0.000 abstract description 2
- 229910052711 selenium Inorganic materials 0.000 abstract description 2
- 235000011649 selenium Nutrition 0.000 abstract description 2
- 239000011720 vitamin B Chemical group 0.000 abstract description 2
- 235000019156 vitamin B Nutrition 0.000 abstract description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Chemical group O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract description 2
- 230000037303 wrinkles Effects 0.000 abstract description 2
- 239000011701 zinc Chemical group 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- 235000016804 zinc Nutrition 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 5
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- 230000003796 beauty Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 244000184734 Pyrus japonica Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000037373 wrinkle formation Effects 0.000 description 1
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides black rice tea which is prepared from the following raw materials in percentage by weight: 85% of black rice, 5% of sweet osmanthus and 10% of black sesame. The black rice tea disclosed by the invention contains rich nutrient elements such as selenium, anthocyanin, zinc, flavone, vitamin B group and the like, can effectively improve the sleep of a human body, prevent chloasma and wrinkles, moisten skin and keep young, can effectively improve the appetite of children and pregnant women, help the digestion of the children and improve the breast milk quality, and has a good effect.
Description
Technical Field
The invention belongs to the technical field of black rice tea, and particularly relates to black rice tea.
Background
The black rice is a kind of rice for both medicine and food, and belongs to the glutinous rice category. Black rice is a special variety formed by long-term cultivation of gramineous plant rice. The grain type includes indica type and japonica type, and the grain quality includes waxy type and non-waxy type. The brown rice is black or black brown. Black rice is black in appearance, rich in nutrition and has the reputation of black pearl and king of world rice. The production is carried out in many places in China, and representative Shaanxi black rice, Guizhou black glutinous rice, Hunan black rice and the like are provided. Among the various eating modes of black rice, the mode of making tea by using black rice is widely loved by people.
However, the existing black rice tea is single in component, and can realize health preservation only through the action of the black rice, so that the conditioning effect of the black rice is limited, the efficacy is poor, and the raw materials of the existing black rice tea are imported from other places during production, so that the raw material sources are limited, the production cost of the black rice tea is high, and the black rice tea is inconvenient for large-scale production and popularization.
Disclosure of Invention
In view of the above, the invention aims to provide the black rice tea which can effectively improve the sleep of a human body, prevent chloasma and wrinkle formation, moisten skin and maintain beauty, can effectively improve the appetite of children and pregnant women, helps the digestion of the children, improves the breast milk quality and has good efficacy.
In order to achieve the purpose, the technical scheme of the invention is realized as follows:
the black rice tea is prepared from the following raw materials in percentage by weight: 85% of black rice, 5% of sweet osmanthus and 10% of black sesame.
Furthermore, the black rice is organic black rice in the origin place, so that the black rice is wide in source and low in cost, the osmanthus fragrans and the black sesame are finished products after cleaning and drying, the osmanthus fragrans and the black sesame are proportioned after drying, the osmanthus fragrans and the black sesame are convenient to store, the accurate proportioning of the black rice tea is facilitated, and the efficacy of the black rice tea is ensured.
The preparation method of the black rice tea comprises the following steps:
(1) weighing a certain amount of black rice, and repeatedly cleaning the black rice with clear water until impurities in the black rice are completely removed, wherein the taste of the black rice tea can be improved by completely removing the impurities in the black rice;
(2) putting the black rice cleaned in the step (1) into a dryer to be dried for 1 hour, weighing the dried black rice for later use, and weighing the dried black rice to ensure the accurate proportion of the black rice tea;
(3) adding the dried black rice, the dried osmanthus fragrans and the black sesame into a stirring tank according to the proportion, and uniformly stirring to obtain a black rice tea finished product;
(4) and (4) sterilizing and packaging the black rice tea finished product prepared in the step (3) in vacuum, and then using the black rice tea finished product.
Further, the drying temperature in the step (2) is 100 ℃, so that the nutrient components in the black rice can not be lost, and the stirring time in the step (3) is 5 minutes, so that the black rice, the sweet osmanthus and the black sesame can be fully mixed.
Further, the drinking method of the black rice tea is as follows: the black rice tea is added into a cleaned cup, boiled water is added into the cup, the cup cover is closed, and the cup is soaked for 3-5 minutes, so that the black rice tea can be drunk.
Compared with the prior art, the black rice tea provided by the invention has the following advantages:
1. the black rice tea disclosed by the invention contains rich nutrient elements such as selenium, anthocyanin, zinc, flavone, vitamin B group and the like, can effectively improve the sleep of a human body, prevent chloasma and wrinkles, moisten skin and maintain beauty, can effectively improve the appetite of children and pregnant women, help the digestion of the children and improve the quality of breast milk, and has good effect;
2. the black rice tea is prepared from the original organic black rice, has wide raw material source and low cost, is convenient for large-scale popularization and production, and can bring local economy to the mind.
Detailed Description
Unless defined otherwise, technical terms used in the following examples have the same meanings as commonly understood by one of ordinary skill in the art to which the present invention belongs.
The present invention will be described in detail below
The black rice tea is prepared from the following raw materials in percentage by weight: 85% of black rice, 5% of sweet osmanthus and 10% of black sesame.
Preferably, the black rice is organic black rice in the origin place, so that the black rice is wide in source and low in cost, the osmanthus fragrans and the black sesame are finished products after cleaning and drying, the osmanthus fragrans and the black sesame are proportioned after drying, the osmanthus fragrans and the black sesame are convenient to store, the black rice tea is convenient to be accurately proportioned, and the efficacy of the black rice tea is ensured.
The preparation method of the black rice tea comprises the following steps:
(1) weighing a certain amount of black rice, and repeatedly cleaning the black rice with clear water until impurities in the black rice are completely removed, wherein the taste of the black rice tea can be improved by completely removing the impurities in the black rice;
(2) putting the black rice cleaned in the step (1) into a dryer to be dried for 1 hour, weighing the dried black rice for later use, and weighing the dried black rice to ensure the accurate proportion of the black rice tea;
(3) adding the dried black rice, the dried osmanthus fragrans and the black sesame into a stirring tank according to the proportion, and uniformly stirring to obtain a black rice tea finished product;
(4) and (4) sterilizing and packaging the black rice tea finished product prepared in the step (3) in vacuum, and then using the black rice tea finished product.
Preferably, the drying temperature in the step (2) is 100 ℃, so that the nutrient components in the black rice can not be lost, and the stirring time in the step (3) is 5 minutes, so that the black rice, the sweet osmanthus and the black sesame can be fully mixed.
Preferably, the black rice tea is drunk by the following method: the black rice tea is added into a cleaned cup, boiled water is added into the cup, the cup cover is closed, and the cup is soaked for 3-5 minutes, so that the black rice tea can be drunk.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (5)
1. A black rice tea is characterized in that: the black rice tea is prepared from the following raw materials in percentage by weight: 85% of black rice, 5% of sweet osmanthus and 10% of black sesame.
2. The black rice tea according to claim 1, wherein: the black rice is organic black rice in a place of origin, and the sweet osmanthus and the black sesame are finished products after cleaning and drying.
3. The black rice tea manufacturing method of any one of claims 1 to 2, wherein: the method comprises the following steps:
(1) weighing a certain amount of the black rice, and repeatedly cleaning the black rice by using clear water until impurities in the black rice are completely removed;
(2) putting the cleaned black rice in the step (1) into a dryer to be dried for 1 hour, and weighing the dried black rice for later use;
(3) adding the dried black rice, the dried osmanthus fragrans and the black sesame into a stirring tank according to the proportion, and uniformly stirring to obtain a black rice tea finished product;
(4) and (4) sterilizing and packaging the black rice tea finished product prepared in the step (3) in vacuum, and then using the black rice tea finished product.
4. The method for preparing black rice tea according to claim 3, wherein: the drying temperature in the step (2) is 100 ℃, and the stirring time in the step (3) is 5 minutes.
5. The black rice tea of claims 1 to 4, wherein: the drinking method of the black rice tea comprises the following steps: the black rice tea is added into a cleaned cup, boiled water is added into the cup, and the cup cover is closed to soak for 3-5 minutes, so that the black rice tea can be drunk.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010992570.9A CN111955580A (en) | 2020-09-21 | 2020-09-21 | Black rice tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010992570.9A CN111955580A (en) | 2020-09-21 | 2020-09-21 | Black rice tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111955580A true CN111955580A (en) | 2020-11-20 |
Family
ID=73387530
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010992570.9A Pending CN111955580A (en) | 2020-09-21 | 2020-09-21 | Black rice tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111955580A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841378A (en) * | 2021-02-21 | 2021-05-28 | 吉林天地大美健康科技有限公司 | Black rice anthocyanin food for improving sleep and preparation method thereof |
-
2020
- 2020-09-21 CN CN202010992570.9A patent/CN111955580A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841378A (en) * | 2021-02-21 | 2021-05-28 | 吉林天地大美健康科技有限公司 | Black rice anthocyanin food for improving sleep and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102696782B (en) | Processing method of fermented bean curd | |
| CN106720556B (en) | Camellia nitidissima dark tea and processing technology thereof | |
| CN102960466A (en) | Preparation method of Chinese medicinal herbal fermented beancurd | |
| CN102511804A (en) | Instant sweet potato starch noodles and production method thereof | |
| CN103125825A (en) | Rice flour convenient for fresh eating | |
| CN104611181B (en) | Method for making Lycium ruthenicum Murr and grape blended black rice wine | |
| CN1317984C (en) | Glossy ganoderma health vinegar beverage and its prepn process | |
| CN102940193B (en) | Method for simultaneously preparing glutinous rice flour and glutinous rice milk beverage from glutinous rice | |
| CN103598332A (en) | Hylocereus undulatus yogurt | |
| CN104804936A (en) | Health purple perilla yellow wine and preparation method thereof | |
| CN111955580A (en) | Black rice tea | |
| CN102304449A (en) | Production technique of asparagus wine | |
| CN113105971A (en) | Lady fruit wine and production process thereof | |
| KR20170043173A (en) | Process for preparing tea from Prunus persica var. davidiana flower | |
| CN106085691A (en) | A kind of plant source rice wine koji composes fragrant antibacterial and its preparation method and application | |
| KR20120083682A (en) | Preparation of mulberry red pepper and mulberry paste is manufactured by its manufacturing method | |
| CN108283234A (en) | Folium cortex eucommiae Fu-brick tea and preparation method thereof based on natural strain | |
| CN101735934A (en) | Five-grain and gingko vinegar and preparation method thereof | |
| CN107373596B (en) | Glutinous rice spice and preparation method thereof | |
| CN103271182A (en) | Health-care tea for preventing diabetes | |
| CN114052250A (en) | Process for processing anthocyanin health food by using black corn seeds and black corn mandrels | |
| CN106962870A (en) | A kind of preparation method of ginkgo sauce | |
| CN105861261A (en) | Preparation method of guava and persimmon vinegar | |
| CN104877877A (en) | Preparation method of rose honey wine | |
| CN100407934C (en) | Wild rose hip leaf tea and method for preparing same |
Legal Events
| 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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20201120 |
|
| WD01 | Invention patent application deemed withdrawn after publication |