CN113317373A

CN113317373A - Production process of tea-flavored rice soup

Info

Publication number: CN113317373A
Application number: CN202110579988.1A
Authority: CN
Inventors: 倪风有
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-05-26
Filing date: 2021-05-26
Publication date: 2021-08-31

Abstract

The invention relates to a production process of tea-flavored rice soup, which comprises the following operation steps: 1) brewing tea leaves: selecting high-quality tea leaves; 2) and tea extraction: extracting essence in the tea by using a tea extraction technology; 3) and filtering: standing for a period of time after the tea is well soaked, and filtering; 4) preparing rice milk: selecting high-quality rice, cleaning, soaking, cooking to obtain porridge, cooling, precipitating, and filtering to obtain rice slurry; 5) and preparing tea-flavored rice soup: putting the tea soup after tea extraction and filtration into a pot, boiling tea water, slowly pouring rice milk into the same pot for cooking, adding the rice milk, organically fusing according to certain proportion according to taste, stirring and mixing together to obtain the rice soup with tea fragrance. The invention relates to the technical field of tea and rice processing, has pure flavor and good taste, has the mellow flavor of both tea and rice, and has nutritional value.

Description

Production process of tea-flavored rice soup

Technical Field

The invention relates to the technical field of food formulas, in particular to a production process of tea-flavored rice soup.

Background

The living standard is continuously improved, and people pay more and more attention to the physical health, calorie and low sugar. Keywords such as weight loss and health promotion frequently appear in daily life. The rice soup tea is simple to make tea rice, fashionable to make tea rice, and made from cultural goods into consumer goods advocated by young people, so that the 'resonance' between the tea rice and the young consumers is found.

The traditional Chinese medicine holds that the rice is sweet in taste and neutral in nature, has the effects of strengthening spleen, tonifying qi, harmonizing stomach and relieving restlessness, is high in nutritive value, contains abundant carbohydrate, protein, crude fiber, vitamins and various mineral elements such as calcium, phosphorus, iron and zinc, and provides necessary energy and nutritive value for human bodies. The efficacy and action of tea, the core efficacy: refreshing, removing fat, reducing weight, promoting digestion, clearing heat, lowering fire, dispelling pathogenic wind, and removing summer-heat (because tea contains catechin, caffeine, various trace elements and tea polyphenols).

How to organically combine tea and rice to form a food and have the advantages of both the tea and the rice is the problem to be solved by the invention.

Disclosure of Invention

The invention aims to solve the technical problem, relates to the technical field of tea and rice processing, and provides a production process of tea-flavored rice soup, which is pure in flavor and good in taste, has the mellow flavors of tea and rice, and has a nutritional value.

In order to solve the technical problems, the technical scheme provided by the invention is as follows: a production process of tea-flavored rice soup comprises the following operation steps:

1) brewing tea leaves: selecting high-quality tea leaves, and detecting, removing impurities and screening the raw materials according to the national food sanitation standard;

2) and tea extraction: extracting essence from the tea leaves by using a tea extraction technology, removing bitter and astringent taste, and keeping sweet;

3) and filtering: standing for a period of time after the tea is well brewed, filtering fine tea leaves and tea leaves after brewing, selecting a high-mesh filter screen for filtering, wherein the higher the mesh is, the better the filtering effect is, and the higher the quality of the filtered tea soup is;

4) preparing rice milk: selecting high-quality rice, detecting, removing impurities, screening according to national food sanitation standard, cleaning, soaking, cooking to obtain porridge, cooling, precipitating, and filtering to obtain rice slurry;

5) and preparing tea-flavored rice soup: putting the tea soup after tea extraction and filtration into a pot, boiling tea water, slowly pouring rice milk into the same pot for cooking, adding the rice milk, organically fusing according to certain proportion according to taste, stirring and mixing together to obtain the rice soup with tea fragrance.

Further, the tea leaves in the step 1) are selected from one or more of black tea, green tea, black tea, white tea, oolong tea and Pu' er tea.

Further, the rice in the step 4) is selected from one or more of scented rice, black rice, red rice, purple rice and annatto.

The invention has the following advantages: according to the production process of the tea-flavored rice soup, tea leaves and rice are the earliest beverage and food in China, the Chinese rice variety has a long history of tea leaves, the tea culture is reputed in the world, the tea leaves and the rice are organically combined, the dual effects of the beverage are improved, and balanced and necessary nutritional elements are provided for human bodies.

The culture of 'Chinese tea' is improved and recombined, and personalized, differentiated and added value is pursued, and the culture needs to meet the requirements of consumers and grasp the value and life style of people to really realize communication and consume only after communication. The rice soup tea, the roasted tea, the breakfast tea and the white-collar tea can be developed by the same method.

Detailed Description

The present invention will be described in further detail with reference to examples.

Embodiment 1

A production process of tea-flavored rice soup comprises the following steps:

the method comprises the following steps: selecting high-quality tea (detecting and screening the raw materials according to the national food sanitation standard). Selecting high-quality rice (detecting and screening the raw materials according to the national food sanitation standard).

Step two: 100 g of high-quality tea leaves and 500 g of purified water are brewed into tea, the essence in the tea leaves is extracted by using a tea extraction technology, and the tea soup is filtered after infusion.

Step three: washing high-quality rice (150 g of rice and 2000 g of water), soaking, boiling in a pan for one time, boiling to rice in 60 minutes, passing through a large mesh screen for 120 meshes when cooling to 75 ℃, and filtering by using a 200-mesh screen when cooling to 40 ℃ to obtain refined rice milk.

Step four: taking a clean container, putting the tea soup and the rice milk into the same container, and fully stirring to obtain the refined tea fragrant rice soup.

Step five: taking a clean bottle, putting the tea-flavored rice soup into the bottle (passion fruit juice can be added to enrich the taste), pressing the bottle with a cover, and finally sterilizing and packaging to obtain a finished product, so that the tea-flavored rice soup is prepared (one bottle).

The second embodiment:

the method comprises the following steps: selecting high-quality tea (detecting and screening raw materials according to the national food sanitation standard).

Step two: and (4) crushing the detected and screened tea leaves, and refining to obtain tea powder.

Step three: selecting high-quality rice (raw materials are detected and screened according to the national food sanitation standard.)

Step four: cleaning and soaking the rice after detection and screening, steaming in a pot for more than 40 minutes, cooling, drying, grinding, and refining to obtain rice flour.

Step five: taking a clean large container, uniformly mixing tea powder and rice flour according to a proportion (100 g of tea powder and 900 g of rice flour), and refining to obtain the tea fragrant rice flour raw material.

The screen for sieving the rice flour and the tea powder is a 300-mesh sieve.

Step six: a small clean bag (food grade) is taken, refined tea fragrant rice flour is filled into the bag (45 g) and sealed, and the bag is refined into a rice tea flour bag. (boiled water can be used for brewing, and brown sugar powder can also be added, thereby enriching the mouthfeel).

The third embodiment is as follows:

the method comprises the following steps: selecting high-quality tea leaves. (150 g of tea leaves and 600 g of water), extracting essences in the tea leaves by using an extraction tea technology, and filtering the soaked tea soup.

Step three: selecting high-quality rice (150 g, 2000 ml of purified water), cleaning, soaking, and grinding into rice milk by using a pulping machine.

Step four: the extracted tea soup is put into a clean big pot, the tea soup is boiled by medium fire, the rice milk is slowly put into the same pot and is continuously stirred, the rice milk is boiled (about ten minutes), the rice milk is cooled to 70-60 ℃, the rice milk is filtered by a 60-mesh sieve, and the lemon or the preserved plum can be added during the tea soup boiling, so that the taste is enriched.

Step five: and (3) taking a clean bottle, filling the cooled rice tea soup into the bottle, capping, sterilizing and disinfecting to obtain a bottle of refined rice tea soup.

The fourth embodiment is as follows:

the method comprises the following steps: 250 g of high-quality tea leaves are selected, and 1500 g of high-quality rice is selected.

Step two: soaking high-quality tea leaves in purified water, and cleaning high-quality rice.

Step three: placing high-quality tea and rice into a clean big pot, boiling tea and water, placing high-quality clean rice into the same pot when tea water is boiled, continuously boiling, cooking rice, filtering, cooling, and refining to obtain tea rice soup.

Step four: taking a clean bottle (food grade), and adding refined tea rice soup (or adding apple juice into refined tea rice soup to improve taste).

It is to be understood that the above description is only exemplary of the present invention and is not intended to limit the present invention, and that any modification, equivalent to the replacement or improvement made within the spirit and principle of the present invention should be included in the scope of the present invention.

The foregoing detailed description of the present invention has been presented for purposes of illustration and description, and is not intended to be exhaustive or limited to the invention in the form disclosed.

The above description of the embodiments will make it clear to those skilled in the art that the present invention may be practiced. Of course, the above examples are merely exemplary, and the present invention is not limited thereto. Those skilled in the art will appreciate that other variations or simplifications in accordance with the technical solution of the present invention may be suitably applied to the present invention and should be included in the scope of the present invention.

Claims

1. A production process of tea-flavored rice soup is characterized by comprising the following steps: the method comprises the following operation steps:

2. The production process of the tea-flavored rice soup according to claim 1, wherein the production process comprises the following steps: the tea in the step 1) is one or more of black tea, green tea, black tea, white tea, oolong tea and Pu' er tea.

3. The production process of the tea-flavored rice soup according to claim 1, wherein the production process comprises the following steps: the rice in the step 4) is selected from one or more of scented rice, black rice, red rice, purple rice and annatto.