CN114451470B - Compound germinated brown rice tea and preparation method thereof - Google Patents
Compound germinated brown rice tea and preparation method thereof Download PDFInfo
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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
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- 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)
- Tea And Coffee (AREA)
Abstract
The invention relates to a compound germinated brown rice tea with good palatability and a preparation method thereof. The compound germinated brown rice tea takes brown rice and highland barley as main raw materials and is prepared by the steps of brown rice germination, highland barley germination, gelatinization, extrusion granulation, aroma improvement, microwave puffing and the like. The beneficial effects of the invention are mainly as follows: the invention provides the compound germinated brown rice tea with good palatability and the preparation method thereof, the obtained compound germinated brown rice tea is rich in nutrition, high in gamma-aminobutyric acid content and simple in process, and the prepared germinated brown rice tea has burnt fragrance and strong fragrance, and the brown rice tea is not easy to disintegrate after being brewed, and the soup color is transparent.
Description
Technical Field
The invention relates to compound germinated brown rice tea and a preparation method thereof.
Background
Brown rice is whole grain rice obtained by husking rice without processing or less processing, and comprises rice bran, embryo and endosperm. Compared with the white rice, the brown rice realizes the full nutrition preservation of the rice to a higher degree. Modern nutrition researches show that the brown rice cortex and embryo part contains abundant vitamin B and vitamin E, can improve the immunity of human body and promote blood circulation, and in addition, the brown rice has higher content of microelements such as potassium, magnesium, zinc, iron, manganese and the like, thereby being beneficial to preventing cardiovascular diseases and anemia. The brown rice also retains a large amount of dietary fiber, and can promote intestinal beneficial bacteria proliferation, accelerate intestinal peristalsis and prevent constipation; the dietary fiber can also be combined with cholesterol in bile to promote the discharge of cholesterol, thereby helping patients with hyperlipidemia to reduce blood lipid. During germination of brown rice, a large amount of enzymes such as amylase, protease, phytase and the like contained therein are activated and released, and converted from a bound state to a free state. Because of the physiological activation process, the crude fiber shell of the germinated brown rice is subjected to enzymolysis and softening, part of protein is decomposed into amino acid, starch is converted into sugar, so that the organoleptic properties and the flavor of food are improved, and various components for promoting the health of human bodies and preventing and treating diseases, such as gamma-aminobutyric acid, inositol hexaphosphate and the like, are generated while rich vitamin (VB 1, VB2, VB6 and VE), mineral substances and dietary fiber nutrition components are reserved. However, germinated brown rice has a problem of poor eating quality, and thus brown rice tea needs to be further improved.
Patent (publication No. CN 104397296A) discloses a method for producing germinated brown rice tea by low-temperature hilling, ① uniformly paving germinated brown rice in a drying container with a bottom ventilation hole plate; ② Pressing in clean hot air to perform programmed heating and coke culture on germinated brown rice; ③ Cooling the germinated brown rice after the completion of the scorching to normal temperature by clean air to obtain the germinated brown rice tea. The technology takes germinated brown rice as a raw material, the raw material is single, the particles are hard, tea water is odorless, and the characteristic of brown rice tea is avoided.
Patent (CN 102919470A) discloses a production process of germinated brown rice tea rich in gamma-aminobutyric acid and a product thereof, wherein germinated brown rice obtained by sterilizing, soaking and germinating under low oxygen stress is taken as a raw material, and the germinated brown rice tea is prepared by drying and baking. The technology adopts the soaking method to prepare the germinated brown rice, the germinated brown rice is easy to explode, the appearance is poor, and the taste is poor.
Patent (CN 111758825A) discloses a germinated brown rice tea with sleep improving effect and a preparation process thereof, wherein the germinated brown rice tea comprises the following raw materials in parts by weight: 450 to 600 parts of germinated brown rice powder, 200 to 300 parts of mulberry leaf powder, 10 to 80 parts of beer pollen, 5 to 50 parts of poria cocos powder and 5 to 50 parts of wild jujube seed slices. The brown rice tea produced by the technology is powdery, and the tea soup is turbid after brewing.
Disclosure of Invention
Aiming at actual demands, the invention aims to provide the compound germinated brown rice tea with good palatability and the preparation method thereof.
The technical scheme adopted by the invention is as follows:
a compound germinated brown rice tea is prepared from brown rice and highland barley as main raw materials by the following steps:
(1) Sprouting of brown rice: removing impurities from brown rice, cleaning, placing the brown rice into germination equipment, adjusting the temperature to be 30-35 ℃ and the humidity to be 85-95%, and periodically spraying and humidifying until the brown rice sprouts grow to 0.5-3 mm, and stopping germination;
(2) Highland barley sprouting: removing impurities from highland barley, cleaning, soaking in room temperature water for 6-12 h, then placing in germination equipment, adjusting the temperature to 30-35 ℃ and the humidity to 85-95%, and stopping germination until the brown rice sprouts are 0.5-3 mm long;
(3) Gelatinization: steaming and gelatinizing germinated brown rice and highland barley at a temperature of more than 100 ℃ to ensure that the gelatinization degree of starch is 60% -80%, wherein the gelatinized germinated brown rice and germinated highland barley are mixed according to the ratio of 80% -95: 5-20 mass percent of the raw materials are stirred and mixed to obtain a mixture;
(4) Extruding and granulating: extruding and granulating the mixture by a screw extruder to obtain granules, wherein the diameter of the granules is 1-5 mm;
(5) Fragrance improving: roasting the granules at the temperature of 70-90 ℃ to reduce the water content to 10-15%;
(6) Microwave puffing: the particles after fragrance extraction are subjected to 500-2000W power microwave puffing for 2-30 min, and the compound germinated brown rice tea is prepared.
The germinated brown rice tea disclosed by the invention is convenient to brew, and high-content water-soluble nutrient components such as gamma-aminobutyric acid are dissolved in tea water, so that the germinated brown rice tea is a nutrient-rich tea. Highland barley has the characteristics of high protein, high fiber, high vitamin, low fat, low sugar and the like, is not only rich in beta-glucan and gamma-aminobutyric acid, but also contains 18 amino acids, and especially has complete amino acids necessary for human bodies. Beta-glucan is the main component of the endosperm cell wall of highland barley seeds, is a non-starch polysaccharide, accounts for about 75% of the dry weight of the cell wall, is divided into two types of water solubility and water insolubility, and has the functions of reducing blood fat and blood sugar. According to the invention, germinated brown rice and germinated highland barley are blended, extruded and granulated according to a certain proportion to prepare the compound tea, so that the gamma-aminobutyric acid content in the brown rice tea is increased, and due to the existence of beta-glucan, stable granules are formed after the compound brown rice tea is processed and puffed, good shape can be maintained after brewing, the compound tea is not easy to disintegrate, and the germinated brown rice tea granules still maintain crisp and special bud fragrance and burnt fragrance after chewing.
Preferably, the mass ratio of the germinated brown rice to the germinated highland barley in the step (3) is 90:10.
The invention also relates to a method for preparing the compound germinated brown rice tea, which comprises the following sequential steps:
(1) Sprouting of brown rice: removing impurities from brown rice, cleaning, placing the brown rice into germination equipment, adjusting the temperature to be 30-35 ℃ and the humidity to be 85-95%, and periodically spraying and humidifying until the brown rice sprouts grow to 0.5-1 mm, and stopping germination;
(2) Highland barley sprouting: removing impurities from highland barley, cleaning, soaking in room temperature water for 6-12 h, then placing in germination equipment, adjusting the temperature to 30-35 ℃ and the humidity to 85-95%, and stopping germination until the brown rice buds are 0.5-1 mm long;
(3) Gelatinization: directly steaming and gelatinizing germinated brown rice and highland barley at a temperature of more than 100 ℃ to ensure that the gelatinization degree of starch is 60% -80%, and the gelatinized germinated brown rice and germinated highland barley are mixed according to a ratio of 80% -95: 5-20 mass percent of the raw materials are stirred and mixed to obtain a mixture; in the prior art, germinated brown rice is usually baked directly after being dried, and the invention aims at fully utilizing the high moisture and residual temperature of germinated brown rice and highland barley, directly pasting at high temperature and mixing by stirring at the later stage, omitting the steps of drying, adding water and the like, and reducing energy consumption and water consumption;
(4) Extruding and granulating: extruding and granulating the mixture by a screw extruder to obtain granules with the particle size of 1-5 mm;
(5) Fragrance improving: roasting the granules at a high temperature of 70-90 ℃ to reduce the water content to 10-15%;
(6) Microwave puffing: the particles after fragrance extraction are subjected to microwave puffing for 2-30 min with the power of 500-2000W, and the compound germinated brown rice tea is prepared.
Specifically, in the step (1), spraying and humidifying are carried out every 1-2 h, the spraying amount is 0.5-1 mL x 100g -1, spraying and humidifying are carried out every 4-6 h after 8h, and the spraying amount is 0.2-0.5 mL x 100g -1.
The beneficial effects of the invention are mainly as follows: the invention provides a compound germinated brown rice tea with good palatability and a preparation method thereof, the obtained compound germinated brown rice tea is rich in nutrition, high in gamma-aminobutyric acid content and simple in process, and the prepared germinated brown rice tea has fragrance and burnt fragrance of germinated brown rice (highland barley), is strong in fragrance, and is not easy to disintegrate after being brewed, and has transparent soup color.
Detailed Description
The present invention will be described in further detail with reference to the following specific examples, which are only for the purpose of illustrating the invention and are not to be construed as limiting the scope of the invention.
Example 1:
(1) Sprouting of brown rice:
Selecting whole brown rice, washing off surface dust with tap water, soaking in 0.5% sodium hypochlorite solution for 10min, sterilizing, and leaching. Placing brown rice in a constant temperature and humidity germination incubator, regulating the temperature of the incubator to 35 ℃ and the humidity to 95%, adopting a spray humidification mode to enable the brown rice to absorb water slowly, spraying water once every 2 hours, wherein the spraying amount is 1mL of 100g -1, spraying water once every 4-5 hours after 8 hours, and the spraying amount is 0.5 mL of 100g -1, and stopping germination when the brown rice sprouts grow to 0.5-1 mm (the germination time is about 30 hours).
(2) Highland barley sprouting:
Selecting whole highland barley, washing off surface dust with tap water, soaking in 0.5% sodium hypochlorite solution for 10min, sterilizing, and leaching. Firstly, putting highland barley into tap water for soaking for 8 hours, then putting highland barley brown rice into a constant temperature and humidity germination incubator for germination, adjusting the temperature of the incubator to 35 ℃ and the humidity to 95%, and stopping germination when the brown rice bud grows to 0.5-1 mm (the germination time is about 30 hours).
(3) Gelatinization:
Directly steaming germinated brown rice and highland barley at 100deg.C for gelatinization for 45min, and mixing the gelatinized germinated brown rice and germinated highland barley at a ratio of 90:10, stirring and mixing the materials according to the mass ratio to obtain a mixture;
(4) Extruding and granulating:
Extruding the mixture by a screw extruder, wherein the rotating speed of the screw is 150r/min, the feeding speed is 164r/min, and granulating to obtain granules with the particle size of 3-5 mm;
(5) Fragrance improving:
Parching the granule at 75deg.C for 60min to reduce water content to about 14%;
(6) Microwave puffing:
puffing the fragrant granules for 5min by microwave 800w to obtain the compound germinated brown rice tea. The Berthelot colorimetry shows that the gamma-aminobutyric acid content in the product is 60mg/100g, the beta-glucan content is 500mg/100g, and the brown rice tea has burnt fragrance and strong fragrance, is still not disintegrated after being soaked in boiling water for 30min, and is chewy and crisp after being soaked.
Example 2:
(1) Sprouting of brown rice:
Selecting whole brown rice, washing off surface dust with tap water, soaking in 0.5% sodium hypochlorite solution for 10min, sterilizing, and leaching. Placing brown rice in a constant temperature and humidity germination incubator, regulating the temperature of the incubator to 35 ℃ and the humidity to 95%, adopting a spray humidification mode to enable the brown rice to absorb water slowly, spraying water once every 2 hours, wherein the spraying amount is 1mL x 100g -1, spraying water once every 4-5 hours after 8 hours, and the spraying amount is 0.5 mL x 100g -1, and stopping germination when the brown rice sprouts grow to 0.5-1 mm (the germination time is about 32 hours).
(2) Highland barley sprouting:
Selecting whole highland barley, washing off surface dust with tap water, soaking in 0.5% sodium hypochlorite solution for 10min, sterilizing, and leaching. Firstly, soaking highland barley in tap water for 10 hours, then, placing highland barley brown rice in a climatic chamber for germination, adjusting the temperature of the chamber to 35 ℃ and the humidity to 95%, stopping germination when the brown rice bud grows to 0.5-1 mm, and the germination time is about 32 hours.
(3) Gelatinization:
directly steaming germinated brown rice and highland barley at 100deg.C for gelatinization for 50min, wherein the ratio of gelatinized germinated brown rice to germinated highland barley is 80:20, stirring and mixing the materials to obtain a mixture;
(4) Extruding and granulating:
Extruding the mixture by a screw extruder, wherein the rotating speed of the screw is 150r/min, the feeding speed is 164r/min, and granulating to obtain granules with the particle size of 3-5 mm;
(5) Fragrance improving:
Parching the granule at 75deg.C for 60min to reduce water content to about 14%;
(6) Microwave puffing:
Puffing the fragrant granules by microwave 1500w for 2min to obtain the compound germinated brown rice tea. The detection shows that the gamma-aminobutyric acid content in the product is 85mg/100g, the beta-glucan content is 1.05g/100g, the product has burnt fragrance and strong fragrance, is still not disintegrated after being infused in boiling water for 30min, and the soup color is clear.
Comparative example 1:
(1) Brown rice germination
Selecting whole brown rice, washing off surface dust with tap water, soaking in 0.5% sodium hypochlorite solution for 10min, sterilizing, and soaking for 8 hr. And (3) placing the brown rice in a constant temperature and humidity germination incubator, adjusting the temperature of the incubator to 35 ℃ and the humidity to 95%, stopping germination when the brown rice sprout grows to 0.5-1 mm, and enabling the germination time to be about 24 hours.
(2) Drying
The gelatinized germinated brown rice was dried in an oven at 50℃for 2 hours to a moisture of about 18%.
(3) Fragrance improving
Parching germinated brown rice at 180deg.C for 20min to obtain germinated brown rice tea. The color of the product is darker, the content of gamma-aminobutyric acid in the product is 9mg/100g through detection, the brown rice tea particles are hard and easy to break, the tea soup is colorless and fragrant after being infused by boiling water, and the brown rice tea particles are hard and crisp after being chewed and have no fragrance of germinated brown rice.
Comparative example 2:
(1) Brown rice germination
Selecting whole brown rice, washing off surface dust with tap water, soaking in 0.5% sodium hypochlorite solution for 10min, sterilizing, and leaching. And (3) placing the brown rice in a constant temperature and humidity germination incubator, regulating the temperature of the incubator to 35 ℃ and the humidity to 95%, slowly absorbing water of the brown rice by adopting a spray humidification mode, spraying water once every 2 hours, wherein the spraying amount is 1mL of 100g -1, spraying water once every 4-5 hours after 8 hours, and the spraying amount is 0.5 mL of 100g -1, and stopping germination when the brown rice sprouts grow to 0.5-1 mm, wherein the germination time is about 28 hours.
(2) Gelatinization
Directly steaming germinated brown rice at 100deg.C for gelatinization for 45min.
(3) Fragrance improving
Parching gelatinized germinated brown rice at 90deg.C for 50min to reduce water content to about 10%.
(4) Microwave puffing
Puffing the fragrant brown rice by microwave 800w for 5min to obtain germinated brown rice tea. According to detection, the gamma-aminobutyric acid content in the product is 15mg/100g, the flavor is not obvious, and the product starts to disintegrate after being infused in boiling water for about 5min, so that the soup color is turbid.
Claims (1)
1. The preparation method of the compound germinated brown rice tea comprises the following steps of:
(1) Sprouting of brown rice: removing impurities from brown rice, cleaning, placing the brown rice in germination equipment, adjusting the temperature to be 30-35 ℃ and the humidity to be 85-95%, spraying and humidifying every 1-2 h, wherein the spraying amount is 0.5-1 mL.100deg.C -1, spraying and humidifying every 4-6 h after 8h, and stopping germination until the brown rice bud length is 0.5-3 mm;
(2) Highland barley sprouting: removing impurities from highland barley, cleaning, soaking in room temperature water for 6-12 h, then placing in germination equipment, adjusting the temperature to 30-35 ℃ and the humidity to 85-95%, and stopping germination until the brown rice sprouts are 0.5-3 mm long;
(3) Gelatinization: directly steaming and gelatinizing germinated brown rice and highland barley at a temperature of more than 100 ℃ to ensure that the gelatinization degree of starch is 60% -80%, and mixing the gelatinized germinated brown rice and germinated highland barley according to the proportion of 80:20, stirring and mixing the materials to obtain a mixture;
(4) Extruding and granulating: extruding and granulating the mixture by a screw extruder to obtain granules, wherein the diameter of the granules is 1-5 mm;
(5) Fragrance improving: roasting the granules at a high temperature of 70-90 ℃ to reduce the water content to 10-15%;
(6) Microwave puffing: the particles after fragrance extraction are subjected to 500W-2000W power microwave puffing for 2-30 min, and the compound germinated brown rice tea is prepared.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1919049A (en) * | 2006-05-16 | 2007-02-28 | 黑龙江省北大荒米业有限公司 | Alpha germinating unpolished rice swelling powder and its preparation method |
| CN102919470A (en) * | 2012-11-14 | 2013-02-13 | 南京农业大学 | Production process of germinated brown rice tea rich in gamma-aminobutyric acid and product prepared by production process |
| CN112471402A (en) * | 2019-09-11 | 2021-03-12 | 南京农业大学 | Production technology of puffed coarse cereal rice cake rich in gamma-aminobutyric acid |
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| CN102652548B (en) * | 2012-04-23 | 2014-03-05 | 安徽劲宇食品有限公司 | Pregelatinized and re-pelleted composite brown rice |
| CN108719755A (en) * | 2018-04-21 | 2018-11-02 | 合达信科技有限公司 | It is a kind of using brown rice and highland barley as fast food brewed powder of major ingredient and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1919049A (en) * | 2006-05-16 | 2007-02-28 | 黑龙江省北大荒米业有限公司 | Alpha germinating unpolished rice swelling powder and its preparation method |
| CN102919470A (en) * | 2012-11-14 | 2013-02-13 | 南京农业大学 | Production process of germinated brown rice tea rich in gamma-aminobutyric acid and product prepared by production process |
| CN112471402A (en) * | 2019-09-11 | 2021-03-12 | 南京农业大学 | Production technology of puffed coarse cereal rice cake rich in gamma-aminobutyric acid |
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