CN1260959A - Black rice tea and its making technology - Google Patents
Black rice tea and its making technology Download PDFInfo
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- CN1260959A CN1260959A CN 99127046 CN99127046A CN1260959A CN 1260959 A CN1260959 A CN 1260959A CN 99127046 CN99127046 CN 99127046 CN 99127046 A CN99127046 A CN 99127046A CN 1260959 A CN1260959 A CN 1260959A
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Abstract
A black rice tea is made up of powdered tea and black rice in weight ratio of 1 : (5-20) through drying tea leaves, crushing, high-pressure steaming black rice, drying, parching, and mixing powdered tea with black rice. It features use of black rice to increase the fragrance of tea and to serve health-care function of massaging teeth and eliminating foul breath.
Description
The present invention relates to a kind of tea preparation and manufacture method thereof, relate in particular to a kind of Malva verucitillata leaf tea and manufacture method thereof.
The teas goods of Xiao Shouing generally all are canned or packed tealeaves in the market, and it is to be formed by processes such as fresh tea leaf in its dryings (have will by fermentation), and that tealeaves fits over the preparation of selling with other things is more rare.For a long time, the direction that people have tea generally all is that tealeaves is brewed back drink tea juice with boiling water, and the tealeaves after brewing is abandoned.According to the test of relevant patent, the effective ingredient of tealeaves has only the minority can be by being dissolved in the tea juice, and major part still is contained in the tealeaves of being abandoned.But, eat after people that the tealeaves of slices is chewed, be unacceptable.Therefore, existing teas goods, people are in drinking process, and its effective ingredient can't be given full play of, and has all more single defective of taste, function, promptly has only a kind of taste of tealeaves, and the oral cavity is not had any health care yet.
Purpose of the present invention is exactly to provide a kind of Malva verucitillata leaf tea and manufacture method thereof that tealeaves can be eaten and two kinds of tastes arranged and have health care easily for the defective that overcomes above-mentioned prior art existence.
Purpose of the present invention can realize in the following manner:
A kind of Malva verucitillata leaf tea, it is made up of tea leaf powder and profound rice (being that paddy grinds the brown rice that obtains through just), and its proportioning is (weight ratio): tea leaf powder: profound rice=1: 5～20.
It comprises following processing step: at first will screen good tealeaves and go stem to handle, and carry out drying then under 30～60 ℃ temperature, the tealeaves that drying is good is pulverized under 2～10 ℃ low temperature, and it is stand-by to obtain tea leaf powder; Secondly paddy is shelled and obtain profound rice, then with the autoclaving of profound rice, cooking pressure is 60～90KPa, boiling temperature is 100～120 ℃, the profound rice that will cook again carries out drying, be graininess until profound rice, granular profound rice is baked stir-fry under 90～150 ℃, obtain the slightly profound rice of burnt odor flavor; At last above-mentioned tea leaf powder is mixed with the ratio of 1: 5～20 (weight ratios) with the profound rice that processes, and carry out vacuum packaging, promptly obtain the Malva verucitillata leaf tea product.
Compared with prior art, advantage of the present invention and effect are as shown in table 1:
Table 1
| Title | The existing product technology | The invention product technology | Advantageous effect |
| The tea powder | Do not have this kind manufacturing process, more do not have this kind and drink method.Being generally tealeaves brews and drinks. | Tealeaves is fresh and tender, is processed into powdery through manually elaborating, and adds boiling water and drinks together. | No any additives, color is fresh, preserved the multiple nutritional components that needed by human body is wanted, prevent disease, with health role. |
| Profound rice | There are not this kind manufacturing process and eating method. | Select for use no agricultural chemicals paddy to be processed into profound rice, through autoclaving, drying, fry to the burnt odor flavor is arranged through the machine roasting again. | The fragrance that has people to like, it is edible to make dessert, has the effect of eliminating halitosis, cleaning intestines helmet, massage tooth, reducing weight and beautifying features. |
As seen from the above table, the present invention is with the Tea Processing powdering, and the tea powder is soluble in water, dark green sparkling and crystal-clear after brewing, excellent taste, and like this, the nutrition of tealeaves is given full play of.The present invention has also prepared profound rice in the tea powder in addition, and this profound rice is compared with the common white rice, has abundant nutrition and tangible function of detoxification, shown in table 2, table 3.
Table 2
| Composition | Content in the profound rice of 100g | Multiplying power to highed milled rice |
| Cobastab 1 | ????0.36mg | ????4.0 |
| Cobastab 2 | ????0.10mg | ????3.3 |
| Cobastab 6 | ????0.50mg | ????1.7 |
| Folic acid | ????25μg | ????2.5 |
| Iron | ????1.1mg | ????2.8 |
| Phosphorus | ????300mg | ????2.0 |
| Calcium | ????10mg | ????1.7 |
| Sodium | ????3mg | ????1.5 |
| Fiber | ????1.0g | ????3.3 |
| Fat (food) | ????2.3g | ????2.9 |
Table 3
| Profound rice | Rice (vitamin interpolation) | |
| Mercury amount (daily dose PPm) | 0.09 | ????0.04 |
| Excremental amount of mercury (monthly average 1 feed ration) | 0.075 | ????0.001 |
| Excretion | 83.3％ | ????2.5％ |
| Difference (residual quantity in the body) | 0.015 | ????0.039 |
From top table 2, table 3 as seen, the used profound rice of the present invention is compared with rice, and is nutritious, detoxication is obvious; And after processes such as parch, with fragrance striking the nose, crisp and refreshing good to eat, Buccodental is had massage effect, also have the effect of eliminating halitosis, cleaning stomach.
Accompanying drawing is a process chart of the present invention.
Below in conjunction with embodiment and accompanying drawing, the invention will be further described.
Embodiment 1
The first step is screened fresh tea leaf in its, chooses colour purity, leaf tealeaves tender, no small holes caused by worms and goes stem to handle, and heats up gradually from low to high under 30～60 ℃ of temperature then, carries out manual drying; For keeping the constant color of tealeaves, the tealeaves that drying is good is pulverized under 5 ℃, and it is stand-by to obtain tea leaf powder.Second step, paddy shelled obtain profound rice (brown rice), then with the autoclaving of profound rice, cooking pressure is 70KPa, boiling temperature is 100 ℃, and the profound rice that will cook again carries out drying in drier, be graininess until profound rice, granular profound rice is baked stir-fry under 100 ℃, obtain the slightly profound rice of burnt odor flavor.The 3rd step, above-mentioned tea leaf powder is mixed with the ratio of 1: 10 (weight ratio) with the above-mentioned profound rice that processes, carry out vacuum packaging, promptly obtain the Malva verucitillata leaf tea product.
Embodiment 2
Tea leaf powder among the embodiment 1 is mixed with the ratio of 1: 6 (weight ratio) with the profound rice that processes, and all the other manufacture methods are identical with embodiment 1.
Embodiment 3
Tea leaf powder among the embodiment 1 is mixed with the ratio of 1: 18 (weight ratio) with the profound rice that processes, and all the other manufacture methods are identical with embodiment.
For the present invention is described better, existing eating method with product of the present invention makes a presentation: get Malva verucitillata leaf tea 8g (about 1 spoon) and put into cup, add boiling water, stir a little, the back is with regard to edible approximately after one minute.Earlier edible profound rice (healthy tooth, eliminate halitosis), after drink tea.Have sediment to occur once in a while, this is the tea powder, through stirring solubilized, must drink together with tea.Product of the present invention can add granulated sugar or honey is drunk together, also can add summer ice cube as summer beverage drink.Men and women, old and young are suitable for four seasons.One cup of Malva verucitillata leaf tea can be enjoyed two kinds of (parched rice fragrance, new tea smell) tastes.
Claims (2)
1. a Malva verucitillata leaf tea is characterized in that, it is made up of tea leaf powder and profound rice, and its proportioning is (weight ratio): tea leaf powder: profound rice=1: 5～20.
2. the manufacture method of a Malva verucitillata leaf tea, it is characterized in that it comprises following processing step: at first will screen good tealeaves and go stem to handle, and under 30～60 ℃ temperature, carry out drying then, the tealeaves that drying is good is pulverized under 2～10 ℃ low temperature, and it is stand-by to obtain tea leaf powder; Secondly paddy is shelled and obtain profound rice, then with the autoclaving of profound rice, cooking pressure is 60～90KPa, boiling temperature is 100～120 ℃, the profound rice that will cook again carries out drying, be graininess until profound rice, granular profound rice is baked stir-fry under 90-150 ℃, obtain the slightly profound rice of burnt odor flavor; At last above-mentioned tea leaf powder is mixed with the ratio of 1: 5～20 (weight ratios) with the profound rice that processes, and carry out vacuum packaging, promptly obtain the Malva verucitillata leaf tea product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99127046 CN1260959A (en) | 1999-12-29 | 1999-12-29 | Black rice tea and its making technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99127046 CN1260959A (en) | 1999-12-29 | 1999-12-29 | Black rice tea and its making technology |
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| CN1260959A true CN1260959A (en) | 2000-07-26 |
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| CN 99127046 Pending CN1260959A (en) | 1999-12-29 | 1999-12-29 | Black rice tea and its making technology |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331426C (en) * | 2004-08-08 | 2007-08-15 | 汤加友 | Rice tea beverage |
| CN102342337A (en) * | 2011-09-28 | 2012-02-08 | 江西省赣粮实业有限公司 | Making method of brown rice tea beverage |
| CN101564126B (en) * | 2009-05-27 | 2012-07-04 | 湖南农业大学 | Tea-rice and preparation method thereof |
| CN102870923A (en) * | 2012-10-18 | 2013-01-16 | 吕怡怡 | Stomach-harmonizing and liver-protecting tea and preparation method thereof |
| CN102934827A (en) * | 2011-08-15 | 2013-02-20 | 华中农业大学 | Grain clear beverage and production method thereof |
| CN104068164A (en) * | 2014-04-04 | 2014-10-01 | 长沙尚海农业科技有限责任公司 | Preparation method for brown rice tea and brown rice tea prepared by the method |
| CN104206599A (en) * | 2014-09-22 | 2014-12-17 | 福建农林大学 | Giant embryo rice germ tea bag and preparation method thereof |
| CN104886298A (en) * | 2015-05-29 | 2015-09-09 | 安徽广生堂生物科技有限公司 | Method for preparing diet tea by utilizing Chinese herbal medicines and brown rice |
| CN105533018A (en) * | 2015-12-11 | 2016-05-04 | 恩平市瑞丰农业发展有限公司 | Brown rice-acanthopanax trifoliatus tea and production method thereof |
| CN105767311A (en) * | 2016-04-07 | 2016-07-20 | 广西中超农业技术有限公司 | Selenium-enrichment rice tea and making method thereof |
| CN106333007A (en) * | 2016-08-31 | 2017-01-18 | 南宁鼎金生物科技有限公司 | Brown rice green tea drink |
| CN115720987A (en) * | 2022-10-11 | 2023-03-03 | 杨伟 | Composition of Yinmi and tea, preparation method and preparation device thereof |
-
1999
- 1999-12-29 CN CN 99127046 patent/CN1260959A/en active Pending
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331426C (en) * | 2004-08-08 | 2007-08-15 | 汤加友 | Rice tea beverage |
| CN101564126B (en) * | 2009-05-27 | 2012-07-04 | 湖南农业大学 | Tea-rice and preparation method thereof |
| CN102934827A (en) * | 2011-08-15 | 2013-02-20 | 华中农业大学 | Grain clear beverage and production method thereof |
| CN102342337B (en) * | 2011-09-28 | 2016-05-04 | 江西省赣粮实业有限公司 | A kind of preparation method of husked rice tea beverage |
| CN102342337A (en) * | 2011-09-28 | 2012-02-08 | 江西省赣粮实业有限公司 | Making method of brown rice tea beverage |
| CN102870923A (en) * | 2012-10-18 | 2013-01-16 | 吕怡怡 | Stomach-harmonizing and liver-protecting tea and preparation method thereof |
| CN102870923B (en) * | 2012-10-18 | 2013-11-20 | 吕怡怡 | Stomach-harmonizing and liver-protecting tea and preparation method thereof |
| CN104068164A (en) * | 2014-04-04 | 2014-10-01 | 长沙尚海农业科技有限责任公司 | Preparation method for brown rice tea and brown rice tea prepared by the method |
| CN104206599A (en) * | 2014-09-22 | 2014-12-17 | 福建农林大学 | Giant embryo rice germ tea bag and preparation method thereof |
| CN104886298A (en) * | 2015-05-29 | 2015-09-09 | 安徽广生堂生物科技有限公司 | Method for preparing diet tea by utilizing Chinese herbal medicines and brown rice |
| CN105533018A (en) * | 2015-12-11 | 2016-05-04 | 恩平市瑞丰农业发展有限公司 | Brown rice-acanthopanax trifoliatus tea and production method thereof |
| CN105767311A (en) * | 2016-04-07 | 2016-07-20 | 广西中超农业技术有限公司 | Selenium-enrichment rice tea and making method thereof |
| CN106333007A (en) * | 2016-08-31 | 2017-01-18 | 南宁鼎金生物科技有限公司 | Brown rice green tea drink |
| CN115720987A (en) * | 2022-10-11 | 2023-03-03 | 杨伟 | Composition of Yinmi and tea, preparation method and preparation device thereof |
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