CN112493341A - Red bean and coix seed tea and preparation method thereof - Google Patents
Red bean and coix seed tea and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
本发明公开一种红豆薏米茶，按照以下重量份数的原料组成：赤小豆1.75份、薏米1.75份、芡实0.25份、茯苓0.25份、陈皮0.5份、金银花0.5份。本发明还公开了一种红豆薏米茶的制备方法，将红豆、薏米浸泡后放烤箱进行烘焙（浸泡时间12 h、烘焙温度150℃、烘焙时间40 min），烘焙结束后将其粉碎成小块，再将茯苓、芡实、陈皮、金银花、金莲花也进行粉碎，再以合适比例进行配制，得到最终产品。制备的红豆薏米茶色泽呈黄绿色，口感略涩，有金银花和陈皮的香味，可以达到健脾祛湿、清热下火的功效。The invention discloses a red bean and coix seed tea, which is composed of the following raw materials in parts by weight: 1.75 parts of adzuki bean, 1.75 parts of coix seed, 0.25 part of Gorilla, 0.25 part of Poria, 0.5 part of dried tangerine peel and 0.5 part of honeysuckle. The invention also discloses a method for preparing red bean and barley tea. The red beans and barley are soaked and then baked in an oven (soaking time 12 h, baking temperature 150°C, baking time 40 min), and crushed into small pieces after baking. , and then pulverize Poria, Gorgon, tangerine peel, honeysuckle, and nasturtium, and then prepare them in an appropriate proportion to obtain the final product. The prepared red bean and barley tea is yellow-green in color, slightly astringent in taste, and has the fragrance of honeysuckle and dried tangerine peel, and can achieve the effects of invigorating the spleen and removing dampness, clearing heat and reducing fire.
Description
Technical Field
The invention belongs to the technical field of drinking food and processing technology thereof, and particularly relates to red bean and coix seed tea and a preparation method thereof.
Background
At present, the existing red bean and coix seed products on the market comprise red bean and coix seed powder, tea bags and porridge. The main brands of the red bean and coix seed powder include a five-cereal milling room, a Laojin milling prescription, a cereal primordial source, a herbal flavor, Ming' an Xue and the like. The main method for manually making the products is to stir-fry the products at high temperature and then grind the products to obtain powder; the industrial processing is carried out through a mature production line by special equipment and technology.
The red bean and coix seed tea belongs to medicinal tea, and the medicinal tea market enters an unprecedented development scale along with the enhancement of health-preserving consciousness of people. Since the transformation of Shanxi industry, the medicinal tea industry is the most important thing for developing modern characteristic agriculture, and the development of the medicinal tea industry is actively promoted in various cities and counties by combining the actual conditions of the cities and the counties. At present, hundreds of medicinal tea processing enterprises exist in the whole province, the enterprises are initially large in the aspects of production process, market propaganda means, brand creation and innovation and the like, and the scale of the Shanxi medicinal tea is gradually expanded, so that the influence of the Shanxi medicinal tea is continuously improved. In the market, the main brands of the red bean and coix seed tea bags include correction, benevolence, spring charm, islands of swallows and the like. The main method for manually self-making the medicinal tea is to stir-fry the medicinal tea at high temperature, grind the medicinal tea to obtain coarse powder and fill the coarse powder into tea bags; the main industrial method is to obtain the product by low-temperature frying and repeated rolling.
The scholars such as Zhangyao Yao and Yao introduce the nutrition and health care value of red beans, and analyze the nutrition functional components in the red beans, such as saponin which has the functions of eliminating phlegm, resisting inflammation, promoting urination and reducing swelling; the red bean polysaccharide can reduce the absorption of sugar in the body, and can play a role in reducing fat and the like. The application of a series of valuable components in the red beans in the beverage and the application progress of the red beans in the aspect of the beverage are emphatically discussed. Xuskillet et al introduces a preparation method of the Chinese chestnut and coix seed porridge, and compares sensory evaluation of various formulas after considering the influence of factors such as soaking time, soaking temperature, rehydration time, addition of various auxiliary materials and the like on the porridge through a single-factor test to obtain an optimal formula. The Tanghui experimental group utilizes orthogonal test and fuzzy mathematics judgment to group various factors, and obtains the optimal new formula of the composite health-care soybean milk more objectively through scientific prediction and test judgment. A Jiang Bing subject group introduces red beans and coix seeds as main raw materials to explore the formula of the novel beverage, and tries to compound the sensory scores of the beverage under different contents by changing the contents of the red beans, the coix seeds and white granulated sugar, so that the optimal formula of the red bean and coix seed compound beverage is further researched on the basis.
Disclosure of Invention
The invention provides red bean and coix seed tea and a preparation method thereof aiming at the technical problems.
The technical scheme adopted by the invention is as follows:
the red bean and coix seed tea comprises the following raw materials in parts by weight:
1-5 parts of phaseolus calcaratus, 1-5 parts of pearl barley, 0.14-0.7 part of gordon euryale seed, 0.14-0.7 part of poria cocos, 0.28-1.4 parts of dried orange peel and 0.28-1.4 parts of honeysuckle.
Preferably, the traditional Chinese medicine composition comprises 1.75 parts of phaseolus calcaratus, 1.75 parts of coix seeds, 0.25 part of gordon euryale seeds, 0.25 part of poria cocos, 0.5 part of dried orange peels and 0.5 part of honeysuckle.
A preparation method of red bean and coix seed tea comprises the following steps:
step S1: soaking the phaseolus calcaratus and the coix seeds, then putting the soaked phaseolus calcaratus and coix seeds into an oven for baking, and crushing the mixture into particles with the particle size of 2-3 mm after baking;
step S2: and (3) crushing the dried poria cocos, gordon euryale seed, dried tangerine peel and honeysuckle into particles of 3-5 mm, and preparing the crushed phaseolus calcaratus, coix seed, poria cocos, gordon euryale seed, dried tangerine peel and honeysuckle according to a proper proportion to obtain a final product.
Preferably, the phaseolus calcaratus and the coix seeds are soaked in cold water for 12-18 h.
Preferably, the soaking time of the phaseolus calcaratus and the coix seeds is 12 hours.
Preferably, the baking temperature of the phaseolus calcaratus and the coix seeds is 150-170 ℃; the baking time is 40-50 min.
Preferably, the baking temperature of the phaseolus calcaratus and the coix seeds is 150 ℃; baking time is 40 min.
Compared with the prior art, the invention has the beneficial effects that: the optimal formula of the red bean and coix seed tea comprises the following components: 1.75 parts of phaseolus calcaratus, 1.75 parts of pearl barley, 0.25 part of gordon euryale seed, 0.25 part of poria cocos, 0.5 part of dried orange peel and 0.5 part of honeysuckle, wherein the optimal soaking time is 12 hours; the optimal baking time is 40min, the optimal baking temperatures are 150 ℃ respectively, the prepared red bean and coix seed tea is yellow green in color and slightly astringent in taste, has the fragrance of honeysuckle and dried orange peel, and can achieve the effects of tonifying spleen, clearing damp, clearing heat and reducing internal heat.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but not all embodiments.
The invention particularly provides red bean and coix seed tea which is prepared from the following raw materials in parts by weight:
1-5 parts of phaseolus calcaratus, 1-5 parts of pearl barley, 0.14-0.7 part of gordon euryale seed, 0.14-0.7 part of poria cocos, 0.28-1.4 parts of dried orange peel and 0.28-1.4 parts of honeysuckle.
The optimal formula is as follows: 1.75 parts of phaseolus calcaratus, 1.75 parts of pearl barley, 0.25 part of gordon euryale seed, 0.25 part of poria cocos, 0.5 part of dried orange peel and 0.5 part of honeysuckle.
The invention also specifically provides a preparation method of the red bean and coix seed tea, and the preparation method comprises the following steps
Step S1: soaking the phaseolus calcaratus and the coix seeds, then putting the soaked phaseolus calcaratus and coix seeds into an oven for baking, and crushing the mixture into particles with the particle size of 2-3 mm after baking;
step S2: and (3) crushing the dried poria cocos, gordon euryale seed, dried tangerine peel and honeysuckle into particles of 3-5 mm, and preparing the crushed phaseolus calcaratus, coix seed, poria cocos, gordon euryale seed, dried tangerine peel and honeysuckle according to a proper proportion to obtain a final product.
Experimental methods
1.1 instruments
FA2104 electronic balance (shunhui science instruments ltd); J-150A high-speed multifunctional pulverizer (lunar exploration); commercial box electric ovens (cloud division, Sisida mechanical devices, Guangzhou).
1.2 materials
Red bean and coix seed (Jiu carp lake agriculture development, Gnxian); pericarpium Citri Reticulatae, Poria, semen euryales, and flos Lonicerae (all purchased from Cihuikang pharmacy, Xinzhou).
2.1 Single factor test
(1) Determination of different soaking times
Respectively weighing semen Phaseoli and Coicis semen, and observing and tasting the appearance and taste of semen Phaseoli and Coicis semen after baking for different soaking times (12h, 15h, 18h, 21h, 24h) under the condition of the same baking temperature and baking time to obtain the optimal soaking time.
(2) Determination of different roasting times
Respectively weighing semen Phaseoli and Coicis semen, and observing and tasting the appearance and taste of semen Phaseoli and Coicis semen at the same baking temperature and soaking time for different baking time (30min, 35min, 40min, 45min, 50min) to obtain the best baking time.
(3) Determination of different baking temperatures
Respectively weighing semen Phaseoli and Coicis semen, and observing and tasting the appearance and taste of semen Phaseoli and Coicis semen at different baking temperatures (140 deg.C, 150 deg.C, 160 deg.C, 170 deg.C, 180 deg.C) under the condition of the same baking time and soaking time to obtain the optimum baking temperature.
2.2 preferred test
According to the result of the single-factor experiment, the optimization experiment is carried out by considering the influence of the change of the three factors of the soaking time, the baking temperature and the baking time on the taste, the appearance and the like of the product.
2.3 sensory evaluation of the red bean and coix seed tea;
color: and observing the color change of the brewed red bean and coix seed tea to obtain a color evaluation result.
The mouthfeel is as follows: and (3) obtaining a taste evaluation result by tasting the taste of the brewed red bean and coix seed tea.
Odor: the taste evaluation result is obtained by smelling the odor change of the brewed red bean and coix seed tea.
Conclusion and discussion
3.1 Single factor test results
3.1.1 determination of different soaking times
Under the condition of certain baking time and baking temperature, the soaking time is changed, indexes such as mouthfeel, taste and the like of the red beans and the coix seeds in different soaking times are inspected, and the obtained results are shown in table 1.
TABLE 1 taste experience results of different soaking times of red bean and coix seed
From table 1, under the same conditions of baking temperature and baking time, the optimal soaking time of red beans and coix seeds is 12 h.
3.1.2 determination of different baking times
Under the condition of certain soaking time and baking temperature, the baking time is changed, indexes of mouthfeel, taste and the like of the red beans and the coix seeds in different baking times are inspected, and the obtained results are shown in table 2.
Table 2 taste experience results of red beans and coix seeds in different baking times
From table 2, the baking time of red bean and coix seed is 40-50 min under the same baking temperature and soaking time.
3.1.3 determination of different baking temperatures
Under the condition of certain soaking time and baking time, the baking temperature is changed, indexes of mouthfeel, taste and the like of the red beans and the coix seeds in different baking time are inspected, and the obtained results are shown in table 3.
TABLE 3 taste experience results of different baking temperatures of red bean and pearl barley
From table 3, the baking temperature range of red bean and coix seed is 150-170 ℃ under the same baking time and soaking time.
3.2 preferred test results
According to the result of the single-factor test, the baking time of the red beans and the coix seeds is between 40min and 50 min; the baking temperature ranges from 150 ℃ to 170 ℃.
TABLE 4 optimized test results of red bean and coix seed
From Table 4, the main material of the adzuki bean and coix seed tea is baked at 150 ℃ for 40 min.
3.3 determination of the Process
Soaking semen Phaseoli and Coicis semen, baking in oven (soaking time 12h, baking temperature 150 deg.C, baking time 40min), pulverizing into small pieces, pulverizing Poria, semen euryales, pericarpium Citri Tangerinae, flos Lonicerae and flos Trollii, and mixing at appropriate ratio to obtain the final product.
3.4 product formulation
The formula of the red bean and coix seed tea comprises the following components: 1.75g of phaseolus calcaratus, 1.75g of pearl barley, 0.25g of gordon euryale seed, 0.25g of tuckahoe, 0.5g of dried orange peel and 0.5g of honeysuckle (see table 5).
TABLE 5 Red bean and Job's tears seed tea product formula
3.5 sensory evaluation
Appearance: observing the color change after soaking, the color gradually deepens from the initial yellow-green color, and gradually deepens after repeated soaking, the color of the red bean gradually appears, and the red bean is blended with the colors of the honeysuckle, the dried orange peel and the like, has golden yellow color, and can be soaked for 4 times approximately.
The mouthfeel is as follows: tasting the taste of the brewed tea, the taste is slightly astringent, and after the tea is thin, the scorched aroma of the red beans and the taste of the medicinal materials are slowly displayed.
Odor: after soaking for a long time, the flavor of the coix seed is slightly burnt.
TABLE 7 sensory evaluation standards for Red Bean and Coicis semen tea bags
The above description is only for the preferred embodiment of the present invention, and is not intended to limit the present invention in any way. Any simple modification, change and equivalent changes of the above embodiments according to the technical essence of the invention are still within the protection scope of the technical solution of the invention.
Claims (7)
1. The red bean and coix seed tea is characterized by comprising the following raw materials in parts by weight:
1-5 parts of phaseolus calcaratus, 1-5 parts of pearl barley, 0.14-0.7 part of gordon euryale seed, 0.14-0.7 part of poria cocos, 0.28-1.4 parts of dried orange peel and 0.28-1.4 parts of honeysuckle.
2. The red bean and coix seed tea as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 1.75 parts of phaseolus calcaratus, 1.75 parts of pearl barley, 0.25 part of gordon euryale seed, 0.25 part of poria cocos, 0.5 part of dried orange peel and 0.5 part of honeysuckle.
3. The preparation method of the adzuki bean-coix seed tea as claimed in any one of claims 1-2, which is characterized by comprising the following steps:
step S1: soaking the phaseolus calcaratus and the coix seeds, then putting the soaked phaseolus calcaratus and coix seeds into an oven for baking, and crushing the mixture into particles with the particle size of 2-3 mm after baking;
step S2: and (3) crushing the dried poria cocos, gordon euryale seed, dried tangerine peel and honeysuckle into particles of 3-5 mm, and preparing the crushed phaseolus calcaratus, coix seed, poria cocos, gordon euryale seed, dried tangerine peel and honeysuckle according to a proper proportion to obtain a final product.
4. The method for preparing adzuki bean and coix seed tea as claimed in claim 3, wherein adzuki bean and coix seed are soaked in cold water for 12-18 h.
5. The method for preparing adzuki bean and coix seed tea as claimed in claim 4, wherein the adzuki bean and coix seed are soaked for 12 h.
6. The method for preparing the red bean and coix seed tea as claimed in claim 3, wherein the baking temperature of the red bean and the coix seed is 150-170 ℃; the baking time is 40-50 min.
7. The method for preparing adzuki bean and coix seed tea as claimed in claim 6, wherein the baking temperature of adzuki bean and coix seed is 150 ℃; baking time is 40 min.
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