CN114027372A - Rice health-care tea and tea cake and preparation method thereof - Google Patents

Rice health-care tea and tea cake and preparation method thereof Download PDF

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Publication number
CN114027372A
CN114027372A CN202111233718.1A CN202111233718A CN114027372A CN 114027372 A CN114027372 A CN 114027372A CN 202111233718 A CN202111233718 A CN 202111233718A CN 114027372 A CN114027372 A CN 114027372A
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rice
tea
parts
health
dried orange
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李汉华
范小克
李孟奇
邹艳珍
沈欧
王禹
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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
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • 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
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Cereal-Derived Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention relates to rice health-care tea, a tea cake and a preparation method thereof, wherein the rice health-care tea comprises the following components in parts by weight: 4 parts of rice straw, 2 parts of rice, 1 part of rice hull, 1.5 parts of purple yam, 1 part of white tea, 0.3 part of anoectochilus roxburghii and 0.2 part of dried orange peel. The raw materials are respectively dried, crushed and mixed to prepare the rice health-care tea without any chemical additive for human consumption, and the tea soup is palatable and has fragrance. According to the nutritional detection of an authoritative institution, the rice health-care tea has reasonable compatibility and rich nutrition, is beneficial to improving the health of human bodies and improving the immunity, and is accepted by a plurality of consumers. The residues of the straws, rice hulls and the like above the ground of the functional rice are processed into rice health-care tea and tea cakes by whole plant utilization, and a new path for synchronously realizing the health-care function of the rice straws and the food-grade recycling is provided.

Description

Rice health-care tea and tea cake and preparation method thereof
Technical Field
The invention relates to the field of comprehensive utilization of crop residues, in particular to rice health-care tea and tea cakes and a preparation method thereof.
Background
The agricultural measures in China are many, one important direction is the resource utilization of the straws, and the method mainly comprises the five transformation of the straws into fertilizer, feed, energy, raw materials, base materials and the like, but the promotion of the straws has difficulty for over ten years. One reason for this is that the "functionalization" and "food" of crop straw are not reflected in the "pentalization".
If the 'functionalization' of the health care property of the crop straws can be realized, and the 'food-oriented' is realized on the basis, so that the 'high added value' of the straws is generated, the problem of straw treatment can be fundamentally solved. Therefore, the method also meets the requirement of promoting and developing functional agriculture in the current country.
The 'functionalization' and 'food-processing' of the agricultural straw are shown in the following steps: the product produced by the functional agricultural planting technology which does not use chemical pesticides, herbicides, hormones and antibiotics is used as a raw material, rice hulls, straws and the like above the ground of rice are added with ingredients which are used for functional agricultural planting according to the selection standard and the formula disclosed by the invention, and the mixture is powdered and dried to prepare the rice health-care tea with rich nutrition, thereby being beneficial to promoting the health of human bodies and improving the immunity.
The technical path can realize food-grade recycling of the residues of crops such as rice straws, rice hulls and the like, so that the value of the whole-plant utilization of rice is obviously higher than the value of rice serving as a single commodity; meanwhile, the functional agriculture can bring obvious improvement of the overall economic benefit of the planting industry.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide rice health-care tea and tea cakes and a preparation method thereof.
All raw materials of the rice health-care tea and the tea cake come from products of functional agricultural planting and need to meet the corresponding selection standard:
1. the pesticide residue detection of the product is zero detection.
2. The product should contain abundant bioactive substances such as organic trace elements.
If the agricultural products are reasonably matched to form marketable commodities, the rice health-care tea with balanced nutrition is prepared, and the rice health-care tea is convenient for human to eat and can realize a higher health-care function. Therefore, agricultural residues such as straws, rice hulls and the like above the ground of the rice are brought into food-grade whole plant utilization, the weight of the agricultural residues in the rice health tea exceeds 30%, and the agricultural residues have a very positive significance for solving the problem of agricultural straws.
In order to achieve the above purposes, the technical scheme adopted by the invention is as follows:
the invention provides rice health-care tea which comprises the following components in parts by weight:
3.2-4.8 parts of rice straw, 1.6-2.4 parts of rice, 0.8-1.2 parts of rice hull and 0.8-1.2 parts of white tea.
On the basis of the scheme, the rice health tea further comprises: purple yam, anoectochilus roxburghii and dried orange peel;
on the basis of the scheme, the purple Chinese yam, the anoectochilus formosanus and the dried orange peel are as follows in parts by weight:
1.2-1.8 parts of purple yam, 0.24-0.36 part of anoectochilus formosanus and 0.16-0.24 part of dried orange peel.
On the basis of the scheme, the water content of the rice straw, the rice hull, the purple Chinese yam, the white tea, the anoectochilus formosanus and the dried orange peel is 15-18%.
On the basis of the scheme, pesticide residues of the rice straws, the rice hulls, the white tea, the purple Chinese yams, the anoectochilus formosanus and the dried orange peels are detected to be zero.
On the basis of the scheme, the rice health tea contains bioactive substances, and the bioactive substances comprise: organic trace elements;
representative indicators of nutrient content of the rice include: the total amount of hydrolyzed amino acids is more than or equal to 3.0g/100g, selenium is more than or equal to 0.15mg/kg, and calcium is more than or equal to 40 mg/kg;
representative nutrient content indicators of the white tea include: selenium is more than or equal to 0.15mg/kg, zinc is more than or equal to 15mg/kg, calcium is more than or equal to 300mg/kg, and copper is more than or equal to 5.0 mg/kg;
the representative nutrient content indexes of the purple Chinese yam comprise: anthocyanidin B2≥50.0 mg/kg。
A preparation method of rice health tea comprises the following steps:
step 1: the rice straw is crushed into 5-10 meshes to obtain the rice straw particles.
Step 2: and (3) puffing the rice hulls in a rice hull puffing machine to obtain puffed rice hulls.
And step 3: and baking the rice at low temperature to obtain baked rice.
And 4, step 4: drying the white tea, the dried orange peel and the anoectochilus formosanus ingredients until the water content is 15-18%, and respectively crushing to 5-10 meshes.
And 5: cleaning rhizoma Dioscoreae, removing impurities, peeling, slicing, oven drying until water content is 15-18%, and pulverizing to 5-10 mesh.
Step 6: and (3) mixing the products obtained in the steps 1-5 according to a ratio, uniformly stirring, and then crushing in a mill.
When preparing the tea bag, crushing the tea bag to 30-40 meshes; when preparing tea powder granule, it is crushed to 80-90 mesh.
And 7: and (4) respectively drying the tea bag or tea powder granules prepared in the step (6) until the water content is less than 5%, and obtaining two finished products with different particle sizes.
And 8: and (4) packaging the two finished products with different particle sizes obtained in the step (7) according to the requirements of the tea bag or tea powder granules respectively, and leaving the factory after the detection is qualified.
On the basis of the scheme, the rice straws are subjected to manual detection, selection, impurity removal and wind power dust removal and then are crushed.
On the basis of the scheme, the low temperature in the step 3 is 130-140 ℃.
On the basis of the scheme, the mixture ratio in the step 6 is as follows: 3.2-4.8 parts of rice straw, 1.6-2.4 parts of rice, 0.8-1.2 parts of rice husk, 0.8-1.2 parts of white tea, 1.2-1.8 parts of purple yam, 0.24-0.36 part of anoectochilus formosanus and 0.16-0.24 part of dried orange peel.
Description of the drawings: the above production process does not add any chemical additives.
The rice health tea cake is characterized by comprising the following components in parts by weight:
2.4-3.6 parts of rice, 1.6-2.4 parts of purple yam, 1.6-2.4 parts of rice straw, 0.8-1.2 parts of rice hull, 0.8-1.2 parts of white tea, 0.24-0.36 part of anoectochilus formosanus and 0.16-0.24 part of dried orange peel.
On the basis of the scheme, pesticide residues of the rice straws, the rice hulls, the white tea, the purple Chinese yams, the anoectochilus formosanus and the dried orange peels are detected to be zero.
A preparation method of a rice health tea cake specifically comprises the following steps:
step 1: the rice straw is crushed into 5-10 meshes to obtain the rice straw particles.
Step 2: and (3) puffing the rice hulls in a rice hull puffing machine to obtain puffed rice hulls.
And step 3: and baking the rice at low temperature to obtain baked rice.
And 4, step 4: drying the white tea, the dried orange peel and the anoectochilus formosanus ingredients until the water content is 15-18%, and respectively crushing to 5-10 meshes.
And 5: cleaning rhizoma Dioscoreae, removing impurities, peeling, slicing, oven drying until water content is 15-18%, and pulverizing to 5-10 mesh.
Step 6: and (3) mixing the products obtained in the steps 1-5 according to a ratio, uniformly stirring, and crushing to 80-90 meshes in a mill.
And 7: and (4) adding water into the product obtained by crushing in the step (6) to adjust the water content to 35%, and then molding in a mold.
And 8: and drying the formed tea cake until the water content is less than 5%, packaging, and leaving the factory after the detection is qualified.
On the basis of the scheme, the rice straws in the step 1 are subjected to manual detection, selection, impurity removal and wind power dust removal and then are crushed.
On the basis of the scheme, the low temperature in the step 3 is 130-140 ℃.
On the basis of the scheme, the mixture ratio in the step 6 is as follows: 2.4-3.6 parts of rice, 1.6-2.4 parts of purple yam, 1.6-2.4 parts of rice straw, 0.8-1.2 parts of rice hull, 0.8-1.2 parts of white tea, 0.24-0.36 part of anoectochilus formosanus and 0.16-0.24 part of dried orange peel.
Detailed Description
Example 1:
a rice health tea comprises the following components in parts by weight:
4 parts of rice straw, 2 parts of rice, 1 part of rice hull and 1 part of white tea.
The water content of the rice straw, the rice hull and the white tea is 15-18%.
Example 2:
a rice health tea comprises the following components in parts by weight:
4 parts of rice straw, 2 parts of rice, 1 part of rice hull, 1 part of white tea, 1.5 parts of purple Chinese yam, 0.3 part of anoectochilus roxburghii and 0.2 part of dried orange peel.
The water content of the rice straw, the rice hull, the purple Chinese yam, the white tea, the anoectochilus formosanus and the dried orange peel is 15-18%.
Example 3:
a rice health tea cake comprises the following components in parts by weight:
3 parts of rice, 2 parts of purple yam, 2 parts of rice straw, 1 part of rice hull, 1 part of white tea, 0.3 part of anoectochilus roxburghii and 0.2 part of dried orange peel.
The application requires that chemical pesticides, herbicides, hormones and antibiotics are forbidden in the planting process of all raw materials of the rice health-care tea and the rice health-care tea cakes, agricultural products need to reach food safety detection standards of European Union, and the herbicides cannot be detected.
All raw materials of the rice health-care tea and the tea cakes are produced by adopting a functional agricultural planting technology. The detection of the produced rice, rice hulls, straws, purple Chinese yam, white tea, anoectochilus formosanus, dried orange peel and other agricultural product nutrient components needs to achieve the detection quality of organic planting of crops, and needs to have more abundant organic state trace elements and other bioactive substances.
Meanwhile, the invention discloses a preferable representative selection index of part of the raw materials of the rice health tea, which is as follows:
the content of the nutrient substances of the rice is as follows: the sum of the hydrolyzed amino acids is more than or equal to 5.0g/100 g; selenium is more than or equal to 0.23 mg/kg; the calcium content is more than or equal to 90 mg/kg.
The content of the trace elements of the white tea is as follows: selenium is more than or equal to 0.21 mg/kg; the zinc is more than or equal to 26.0 mg/kg; calcium is more than or equal to 3000mg/kg, and copper is more than or equal to 7.80 mg/kg.
Content of trace elements in Anoectochilus formosanus: the zinc is more than or equal to 14 mg/kg; calcium is more than or equal to 3300 mg/kg; selenium is more than or equal to 0.24 mg/kg.
The purple yam contains the following nutrient substances: anthocyanidin B2≥70.0mg/kg。
Example 4:
a preparation method of rice health tea specifically comprises the following steps:
step 1: drying rice straws in the sun, manually detecting, selecting, removing impurities, removing dust by wind power, cutting into a length of about 2-3cm, feeding into a mill, and crushing to 5-10 meshes to obtain rice straw particles.
It should be noted that this process must not be washed with water to prevent mildew and avoid loss of bioactive materials from the straw surface.
Step 2: and (3) puffing the rice hulls in a rice hull puffing machine to obtain puffed rice hulls.
And step 3: and baking the rice at the low temperature of 130-140 ℃ to achieve a surface brown color, and stopping heating until the burnt aroma is given out to obtain the baked rice.
And 4, step 4: drying white tea, pericarpium Citri Tangerinae and herba Anoectochili Roxburghii until the water content is 15-18%, and pulverizing to 5-10 mesh.
And 5: cleaning rhizoma Dioscoreae, removing impurities, peeling, slicing, oven drying until water content is 15-18%, and pulverizing to 5-10 mesh.
Step 6: mixing the products obtained in the steps 1-5 according to the proportion of 4 parts of rice straws, 2 parts of rice, 1 part of rice hulls, 1 part of white tea, 1.5 parts of purple Chinese yams, 0.3 part of anoectochilus formosanus and 0.2 part of dried orange peels, uniformly stirring, and feeding into a mill; when preparing the tea bag, crushing the tea bag to 30-40 meshes; when preparing tea powder granule, it is crushed to 80-90 mesh.
And 7: and (4) respectively drying the tea bag or tea powder granules prepared in the step (6) until the water content is less than 5%, and obtaining two finished products with different particle sizes.
And 8: packaging, detecting and leaving factory:
step 8-1, producing the tea bag, crushing the tea bag to 30-40 meshes, drying the tea bag until the water content of the finished product is less than 5%, weighing the finished product, bagging the finished product in a tea bag mode, packaging the finished product, and leaving the factory after the finished product is qualified through detection.
And 8-2, producing tea powder granules, crushing to 80-90 meshes, drying until the water content is less than 5%, weighing, packaging the tea powder granules in bags, and leaving the factory after the tea powder granules are detected to be qualified.
Example 5:
a preparation method of a rice health tea cake specifically comprises the following steps:
step 1: drying rice straws in the sun, manually detecting, selecting, removing impurities, removing dust by wind power, cutting into a length of about 2-3cm, feeding into a mill, and crushing to 5-10 meshes to obtain rice straw particles.
It should be noted that this process must not be washed with water to prevent mildew and avoid loss of bioactive materials from the straw surface.
Step 2: and (3) puffing the rice hulls in a rice hull puffing machine to obtain puffed rice hulls.
And step 3: and baking the rice at the low temperature of 130-140 ℃ to achieve a surface brown color, and stopping heating until the burnt aroma is given out to obtain the baked rice.
And 4, step 4: drying white tea, pericarpium Citri Tangerinae and herba Anoectochili Roxburghii until the water content is 15-18%, and pulverizing to 5-10 mesh.
And 5: cleaning rhizoma Dioscoreae, removing impurities, peeling, slicing, oven drying until water content is 15-18%, and pulverizing to 5-10 mesh.
Step 6: mixing the products obtained in the steps 1-5 according to the proportion of 3 parts of rice, 2 parts of purple yam, 2 parts of rice straw, 1 part of rice hull, 1 part of white tea, 0.3 part of anoectochilus formosanus and 0.2 part of dried orange peel, uniformly stirring, and crushing to 80-90 meshes in a mill.
And 7: and (4) adding water into the rice health-care tea cake raw material prepared in the step (6) to adjust the water content to 35%, and then molding in a mold.
And 8: and (3) producing the tea cake, drying the molded tea cake until the water content is less than 5%, packaging the finished product, and leaving the factory after the finished product is qualified.
The invention has the beneficial effects that:
1. the rice health tea provided by the invention is reasonable in compatibility and relatively balanced in nutrition.
The product has rich bioactive substances such as organic trace elements, and has outstanding indexes in selenium, zinc, calcium and oxidation resistance.
The element test analysis is carried out by China authoritative testing organization, Guangzhou analysis and test center in China on the rice health tea, Hanhuaxian standing grain (report number: F211604293b), which is tested by agriculture science and technology limited company in Huizhou city, and the main data of the trace element detection is as follows:
sodium (73, mg/kg), magnesium (1185, mg/kg), potassium (18019, mg/kg), zinc (25, mg/kg), calcium (5224, mg/kg), chromium (2.60, mg/kg), copper (1.10, mg/kg), manganese (607, mg/kg), iron (73, mg/kg), molybdenum (0.16, mg/kg), selenium (0.18, mg/kg), rubidium (12, mg/kg), strontium (13, mg/kg), barium (95, mg/kg), nickel (1.10, mg/kg), arsenic (1.90, mg/kg), and the like.
According to the above detection results, the research institute of microelement science in Guangzhou city, department of science, evaluates "Hanhuaxian standing grain":
the fertilizer has the advantages of rich elements such as sodium, magnesium, potassium, zinc, calcium, chromium, copper, manganese, iron, molybdenum, rubidium, selenium, strontium, barium, nickel and the like, and balanced nutrition.
And the contents of elements such as zinc, iron, copper, manganese, rubidium, strontium, selenium, molybdenum and the like are high, so that the immunity is improved.
And the magnesium, potassium, zinc, selenium, calcium and other elements are more, so that the health-care pillow has a certain effect on regulating intestines and stomach and improving sleep quality.
And more magnesium, zinc, calcium, strontium and other elements have better calcium supplement effect.
The magnesium, potassium, zinc, chromium, calcium, copper, manganese, rubidium, selenium, strontium, barium and the like are rich, and the health care tea has certain help for improving cardiovascular and cerebrovascular diseases and diabetes.
Sixthly, zinc, selenium, manganese, strontium, molybdenum and other elements are rich and have the function of reducing uric acid.
2. The rice health tea provided by the invention achieves a higher food safety level.
Through detection of a detection mechanism, the rice adopted by the application is detected to be zero in 310 detected pesticides.
Through the detection of the Huizhou city agricultural product quality safety supervision and detection center, the rice adopted by the application does not contain 103 pesticide residues such as dichlorvos and the like.
Hui city agricultural inspection [ 2016 ] 3, the purple yam adopted in the application has no 33 pesticide residues detected.
3. The rice health-care tea and the tea cake provided by the invention have good market feedback.
After the tea bag in the rice health-care tea is steamed and boiled by a tea steaming device or a tea boiling device, the tea soup is palatable and has fragrance, has health-care effect and is accepted by a plurality of consumers.
The tea powder can be eaten after being mixed with boiled water, and the tea cake can be eaten directly, so that the tea cake is suitable for people with high health care requirements.
4. Provides a new path for fundamentally solving the difficult problem of processing the crop straws.
The rice health tea and the tea cake provided by the invention process the residues of crops such as rice straws, rice husks and the like produced in functional agriculture into the rice health tea and the tea cake accounting for more than 30 percent of the total weight of the product for people to eat, and synchronously form marketable new measures of 'health function' and 'food grade recycling' of the crop straws besides the 'five measures' of executing the policy of the crop straws.
5. Increase the 'endogenous power' of the agricultural planting industry and meet the leading direction of the policy.
The rice is planted by the functional agricultural technology, so that the health care function of the rice can be improved, and the residues of crops such as rice straws and the like which are difficult to recycle can also have the health care function. The value of the rice health tea and tea cake prepared by integrally developing each part of functional crops and utilizing the whole plant of the part above the ground of rice is far higher than the value of rice as a single commodity.
Those not described in detail in this specification are within the skill of the art.

Claims (10)

1. The rice health tea is characterized by comprising the following components in parts by weight: 3.2-4.8 parts of rice straw, 1.6-2.4 parts of rice, 0.8-1.2 parts of rice hull and 0.8-1.2 parts of white tea.
2. The rice health tea of claim 1, further comprising: purple yam, anoectochilus formosanus and dried orange peel.
3. The rice health tea as claimed in claim 2, wherein the purple Chinese yam, the anoectochilus formosanus and the dried orange peel are prepared from the following components in parts by weight: 1.2-1.8 parts of purple yam, 0.24-0.36 part of anoectochilus formosanus and 0.16-0.24 part of dried orange peel.
4. The rice health tea of claim 3, wherein the detection of pesticide residues of rice straw, rice husk, white tea, purple yam, anoectochilus formosanus and dried orange peel is zero.
5. The rice health tea as claimed in claim 3, wherein the rice health tea contains bioactive substances comprising: organic trace elements;
the rice nutrient content indexes comprise: the total amount of hydrolyzed amino acids is more than or equal to 3.0g/100g, selenium is more than or equal to 0.15mg/kg, and calcium is more than or equal to 40 mg/kg;
the indexes of the nutrient content of the white tea comprise: selenium is more than or equal to 0.15mg/kg, zinc is more than or equal to 15mg/kg, calcium is more than or equal to 300mg/kg, and copper is more than or equal to 5.0 mg/kg;
the nutritional substance content indexes of the purple Chinese yam comprise: the anthocyanin B2 is more than or equal to 50.0 mg/kg.
6. A preparation method of rice health tea is characterized by comprising the following steps:
step 1: crushing the rice straw into 5-10 meshes to obtain rice straw particles;
step 2: puffing the rice hulls in a rice hull puffing machine to obtain puffed rice hulls;
and step 3: baking the rice at low temperature to obtain baked rice;
and 4, step 4: drying white tea, pericarpium Citri Tangerinae and herba Anoectochili Roxburghii until the water content is 15-18%, and respectively pulverizing to 5-10 mesh;
and 5: cleaning rhizoma Dioscoreae, removing impurities, peeling, slicing, oven drying until water content is 15-18%, and pulverizing to 5-10 mesh;
step 6: mixing the products obtained in the steps 1-5 according to a ratio, uniformly stirring, and then crushing in a mill;
when preparing the tea bag, crushing the tea bag to 30-40 meshes; when preparing tea powder electuary, crushing to 80-90 meshes;
and 7: respectively drying the tea bag or tea powder granules prepared in the step 6 until the water content is less than 5% to obtain two finished products with different particle sizes;
and 8: and (4) packaging the two finished products with different particle sizes obtained in the step (7) according to the requirements of the tea bag or tea powder granules respectively, and leaving the factory after the detection is qualified.
7. The preparation method of the rice health tea as claimed in claim 6, wherein the mixture ratio in step 6 is as follows: 3.2-4.8 parts of rice straw, 1.6-2.4 parts of rice, 0.8-1.2 parts of rice husk, 0.8-1.2 parts of white tea, 1.2-1.8 parts of purple yam, 0.24-0.36 part of anoectochilus formosanus and 0.16-0.24 part of dried orange peel.
8. The rice health tea cake is characterized by comprising the following components in parts by weight:
2.4-3.6 parts of rice, 1.6-2.4 parts of purple yam, 1.6-2.4 parts of rice straw, 0.8-1.2 parts of rice hull, 0.8-1.2 parts of white tea, 0.24-0.36 part of anoectochilus formosanus and 0.16-0.24 part of dried orange peel.
9. The rice health tea cake according to claim 8, wherein pesticide residues of rice straw, rice husk, white tea, purple yam, anoectochilus formosanus and dried orange peel are detected as zero.
10. A preparation method of a rice health tea cake specifically comprises the following steps:
step 1: crushing the rice straw into 5-10 meshes to obtain rice straw particles;
step 2: puffing the rice hulls in a rice hull puffing machine to obtain puffed rice hulls;
and step 3: baking the rice at low temperature to obtain baked rice;
and 4, step 4: drying white tea, pericarpium Citri Tangerinae and herba Anoectochili Roxburghii until the water content is 15-18%, and respectively pulverizing to 5-10 mesh;
and 5: cleaning rhizoma Dioscoreae, removing impurities, peeling, slicing, oven drying until water content is 15-18%, and pulverizing to 5-10 mesh;
step 6: mixing the products obtained in the steps 1-5 according to 2.4-3.6 parts of rice, 1.6-2.4 parts of purple yam, 1.6-2.4 parts of rice straw, 0.8-1.2 parts of rice hull, 0.8-1.2 parts of white tea, 0.24-0.36 part of anoectochilus roxburghii and 0.16-0.24 part of dried orange peel, uniformly stirring, and crushing to 80-90 meshes by a mill;
and 7: adding water into the product obtained by crushing in the step 6, adjusting the water content to 35%, and then molding in a mold;
and 8: and drying the formed tea cake until the water content is less than 5%, packaging, and leaving the factory after the detection is qualified.
CN202111233718.1A 2021-10-22 2021-10-22 Rice health-care tea and tea cake and preparation method thereof Pending CN114027372A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7382610B1 (en) 2022-08-31 2023-11-17 古見 太和 How to process useful plants into food and drink

Citations (7)

* Cited by examiner, † Cited by third party
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CN104068179A (en) * 2014-05-23 2014-10-01 天长市金集镇草庙山茶场 Oat-flavor tea and preparation method thereof
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