CN102919472A - Barley tea and preparation method thereof - Google Patents
Barley tea and preparation method thereof Download PDFInfo
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- CN102919472A CN102919472A CN2012104680039A CN201210468003A CN102919472A CN 102919472 A CN102919472 A CN 102919472A CN 2012104680039 A CN2012104680039 A CN 2012104680039A CN 201210468003 A CN201210468003 A CN 201210468003A CN 102919472 A CN102919472 A CN 102919472A
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Abstract
The invention discloses a barley tea and a preparation method of the barley tea. The preparation method comprises the steps of: (1) elutriating highland barley, (2) drying; (3) crushing and screening; (4) adding water to blend; (5) heating and pasting by screw extrusion heating equipment under the conditions that the temperature is 50-70 DEG C and the rotating speed is 600-800r/min, and molding by a discharge mold; (6) drying; (7) roasting, roasting barley particles by an oven, firstly, roasting for 5-10 minutes at 50-70 DEG C, roasting for 20-30 minutes at 150-180 DEG C, and finally roasting for 5-10 minutes at 200-230 DEG C, and (8) cooling and packaging. The product disclosed by the invention is tawny, and can be brewed by boiled water to drink, is buff and bright in color and luster, free of turbidity, free from scattered particle phenomenon, free from starch flavor, fresh and cool in mouthfeel, and leads a person to endless aftertastes.
Description
Technical field
The present invention relates to a kind of preparation method of teas drink, say more specifically a kind of highland barley tea and preparation method thereof.
Background technology
Highland barley also claims a meter wheat, highland barley, highland barley, Huaihe River wheat etc., mainly is distributed in Tibet in China, Qinghai, the Gannan*** autonomous region in Gansu Province, the high and cold areas that cool of minority such as the Aba in Sichuan, Tibetan Autonomous Prefecture of Garze.In recent years, abundant nutritive value and the health-care effect of highland barley obtained widely research.After deliberation, contain in the highland barley 8 kinds of essential amino acids comprising needed by human body 18 in amino acid, contain 12 kinds of trace elements such as copper, zinc, manganese, iron, molybdenum, potassium, calcium, magnesium, phosphorus, contain the beta glucan that has outstanding reducing blood lipid, adjusts blood sugar and protective effect on cancer risk.But highland barley mainly is as the compatriot's of Tibetan grain ration and the raw material of brew highland barley liquor at present, its processing is scarcely out of swaddling-clothes, and it is single that product is mainly made the zanba, roasted qingke barley flour form, and mouthfeel more coarse being difficult for is accepted, added value is low, has seriously restricted effective exploitation and the utilization of highland barley resource.Highland barley is made the idea of tea and seldom mentions especially, also substantially is difficult to find the trace of highland barley tea on the market.Therefore, for effective exploitation utilizes the highland barley resource, allow the highland barley product more press close to popular life, be necessary highland barley tea and preparation method thereof is studied.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of highland barley tea and preparation method thereof for the deficiencies in the prior art.
Technical scheme of the present invention is as follows:
A kind of preparation method of highland barley tea comprises the steps:
(1) highland barley is eluriated;
(2) drying: the highland barley after will eluriating is put to blast drier, is dried to the surface without free moisture under 50 ℃ ~ 70 ℃ conditions;
(3) crush and screen: sieve with 50 ~ 60 purpose sieves after dried highland barley is pulverized;
(4) temper: add the water of highland barley flour weight 55 ~ 70% in the highland barley flour after will sieving, mix well rear placement 25 ~ 35 minutes;
(5) be that 50 ~ 70 ℃, rotating speed are that the heating gelatinization is again through the discharging mould molding under 600 ~ 800 revolutions per seconds the condition with the screw extrusion warming-up device in temperature;
(6) drying: the highland barley grain of moulding is put to blast drier, and drying is 30 ~ 40 minutes under 50 ℃ ~ 70 ℃ conditions;
(7) bake: bake the highland barley grain with baking box, at first bake 5 ~ 10 minutes 50 ℃ ~ 70 ℃ conditions, then under 150 ℃ ~ 180 ℃ conditions, bake 20 ~ 30 minutes, under 200 ℃ ~ 230 ℃ conditions, bake 5 ~ 10 minutes at last;
(8) cooling packing.
Among the preparation method of highland barley tea provided by the present invention, the temperature of gelatinization moulding is not high, has avoided the high temperature gelatinization, so that the nutritional labeling of highland barley and functional components loss late reduce greatly, can guarantee that highland barley tea keeps the most of nutritional labeling in the highland barley.In addition, baking temperature is set as first under 150 ℃ ~ 180 ℃ conditions and bakes 20 ~ 30 minutes in the highland barley tea preparation method provided by the present invention, under 200 ℃ ~ 230 ℃ conditions, bake 5 ~ 10 minutes at last, shortened the time that under 200 ℃ ~ 230 ℃ conditions, bakes, so so that highland barley tea is not easy burnedly, quality and the yield rate of highland barley tea have been improved greatly.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in detail.
A kind of concrete preparation method of highland barley tea, described method operates in accordance with the following steps:
(1) highland barley is eluriated: with clear water highland barley is carried out rinsing, wash in a pan and go ghost, the silt chad is removed in screen;
(2) drying: the highland barley after will eluriating is put to blast drier, is dried to the surface without free moisture under 50 ℃ ~ 70 ℃ conditions;
(3) crush and screen: sieve with 50 ~ 60 purpose sieves after dried highland barley is pulverized;
(4) temper: add the water of highland barley flour weight 55 ~ 70% in the highland barley flour after will sieving, mix well rear placement 25 ~ 35 minutes;
(5) be that 50 ~ 70 ℃, rotating speed are that the heating gelatinization is again through the discharging mould molding under 600 ~ 800 revolutions per seconds the condition with the screw extrusion warming-up device in temperature;
(6) drying: the highland barley grain of moulding is put to blast drier, and drying is 30 ~ 40 minutes under 50 ℃ ~ 70 ℃ conditions;
(7) bake: bake the highland barley grain with baking box, at first bake 5 ~ 10 minutes 50 ℃ ~ 70 ℃ conditions, then under 150 ℃ ~ 180 ℃ conditions, bake 20 ~ 30 minutes, under 200 ℃ ~ 230 ℃ conditions, bake 5 ~ 10 minutes at last;
(8) cooling packing: the highland barley grain after will baking cools off at normal temperatures, is packaged into finished product after removing irregular and tiny highland barley tea grain.
Finished product of the present invention is yellowish-brown, brews namely drinkablely with boiling water, and color and luster is pale yellow bright, and without muddy, without the scattered seed phenomenon, without starchy taste, mouthfeel is pleasant to the palate, allows the people enjoy endless aftertastes.
Should be understood that, for those of ordinary skills, can be improved according to the above description or conversion, and all these improvement and conversion all should belong to the protection domain of claims of the present invention.
Claims (2)
1. the preparation method of a highland barley tea is characterized in that, comprises the steps:
(1) highland barley is eluriated;
(2) drying: the highland barley after will eluriating is put to blast drier, is dried to the surface without free moisture under 50 ℃ ~ 70 ℃ conditions;
(3) crush and screen: sieve with 50 ~ 60 purpose sieves after dried highland barley is pulverized;
(4) temper: add the water of highland barley flour weight 55 ~ 70% in the highland barley flour after will sieving, mix well rear placement 25 ~ 35 minutes;
(5) be that 50 ~ 70 ℃, rotating speed are that the heating gelatinization is again through the discharging mould molding under 600 ~ 800 revolutions per seconds the condition with the screw extrusion warming-up device in temperature;
(6) drying: the highland barley grain of moulding is put to blast drier, and drying is 30 ~ 40 minutes under 50 ℃ ~ 70 ℃ conditions;
(7) bake: bake the highland barley grain with baking box, at first bake 5 ~ 10 minutes 50 ℃ ~ 70 ℃ conditions, then under 150 ℃ ~ 180 ℃ conditions, bake 20 ~ 30 minutes, under 200 ℃ ~ 230 ℃ conditions, bake 5 ~ 10 minutes at last;
(8) cooling packing.
2. the highland barley tea of method according to claim 1 preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210468003.9A CN102919472B (en) | 2012-11-19 | 2012-11-19 | Barley tea and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210468003.9A CN102919472B (en) | 2012-11-19 | 2012-11-19 | Barley tea and preparation method thereof |
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| CN102919472A true CN102919472A (en) | 2013-02-13 |
| CN102919472B CN102919472B (en) | 2014-01-01 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039819A (en) * | 2012-12-28 | 2013-04-17 | 祝凤仪 | Highland barley flour for nourishing spirit and preparation method thereof |
| CN103636860A (en) * | 2013-11-29 | 2014-03-19 | 乡城县藏青兰资源科技有限责任公司 | Tricholoma matsutake-highland barley tea and preparation method thereof |
| CN103783227A (en) * | 2014-02-21 | 2014-05-14 | 青海华实科技投资管理有限公司 | Highland barley compound type tea bag |
| CN105230880A (en) * | 2015-10-24 | 2016-01-13 | 崔子扬 | Highland barley and chia seed milk tea and preparation method thereof |
| CN105285247A (en) * | 2015-11-02 | 2016-02-03 | 康定县天蓝青稞生态科技有限公司 | Formula and making technology of soaked highland barley tea |
| CN106070910A (en) * | 2016-08-12 | 2016-11-09 | 宋海锋 | Barley tea preparation method |
| CN108013188A (en) * | 2017-08-23 | 2018-05-11 | 中国科学院成都生物研究所 | A kind of highland barley malt tea and production method |
| CN109077164A (en) * | 2018-08-24 | 2018-12-25 | 厦门德露滋环保科技有限公司 | A kind of production method of barley tea |
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| CN1363225A (en) * | 2002-01-09 | 2002-08-14 | 贾杰 | Process for preparing tartarian buckwheet tea |
| CN101066079A (en) * | 2007-05-29 | 2007-11-07 | 西藏宇妥藏药研究有限公司 | Highland barley tea and its making process |
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- 2012-11-19 CN CN201210468003.9A patent/CN102919472B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1363225A (en) * | 2002-01-09 | 2002-08-14 | 贾杰 | Process for preparing tartarian buckwheet tea |
| CN101066079A (en) * | 2007-05-29 | 2007-11-07 | 西藏宇妥藏药研究有限公司 | Highland barley tea and its making process |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039819A (en) * | 2012-12-28 | 2013-04-17 | 祝凤仪 | Highland barley flour for nourishing spirit and preparation method thereof |
| CN103636860A (en) * | 2013-11-29 | 2014-03-19 | 乡城县藏青兰资源科技有限责任公司 | Tricholoma matsutake-highland barley tea and preparation method thereof |
| CN103783227A (en) * | 2014-02-21 | 2014-05-14 | 青海华实科技投资管理有限公司 | Highland barley compound type tea bag |
| CN103783227B (en) * | 2014-02-21 | 2015-04-15 | 青海华实科技投资管理有限公司 | Highland barley compound type tea bag |
| CN105230880A (en) * | 2015-10-24 | 2016-01-13 | 崔子扬 | Highland barley and chia seed milk tea and preparation method thereof |
| CN105285247A (en) * | 2015-11-02 | 2016-02-03 | 康定县天蓝青稞生态科技有限公司 | Formula and making technology of soaked highland barley tea |
| CN106070910A (en) * | 2016-08-12 | 2016-11-09 | 宋海锋 | Barley tea preparation method |
| CN108013188A (en) * | 2017-08-23 | 2018-05-11 | 中国科学院成都生物研究所 | A kind of highland barley malt tea and production method |
| CN109077164A (en) * | 2018-08-24 | 2018-12-25 | 厦门德露滋环保科技有限公司 | A kind of production method of barley tea |
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| CN102919472B (en) | 2014-01-01 |
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Inventor after: Zhang Liang Inventor after: Liu Ping Inventor after: Zhao Huiping Inventor after: Zhang Lizhu Inventor after: Zhang Fengfang Inventor after: Four Lang Shenggen Inventor after: Che Zhenming Inventor after: Zeng Liang Inventor after: Xing Yage Inventor after: Li Rong Inventor after: Gong Li Inventor after: Xiang Wenliang Inventor after: Zhang Qing Inventor before: Zhang Liang Inventor before: Zhao Huiping Inventor before: Zhang Lizhu Inventor before: Zhang Fengfang Inventor before: Che Zhenming Inventor before: Zeng Liang Inventor before: Xing Yage Inventor before: Li Rong Inventor before: Gong Li Inventor before: Xiang Wenliang Inventor before: Zhang Qing Inventor before: Liu Ping |
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Free format text: CORRECT: INVENTOR; FROM: ZHANG LIANG CHE ZHENMING CENG LIANG XING YAGE LI RONG GONG LI XIANG WENLIANG ZHANG QING LIU PING ZHAO HUIPING ZHANG LIZHU ZHANG FENGFANG TO: ZHANG LIANG SILANG SHENGGEN CHE ZHENMING CENG LIANG XING YAGE LI RONG GONG LI XIANG WENLIANG ZHANG QING LIU PING ZHAO HUIPING ZHANG LIZHU ZHANG FENGFANG |
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Effective date of registration: 20130524 Address after: 611743, Xuefu street, Pixian, Sichuan, Chengdu Province, 81 Applicant after: Xihua University Applicant after: DAOFU COUNTY AGRICULTURE HUSBANDRY AND SCIENCE BUREAU Address before: 611743 Pixian City, Chengdu Province Red Town, street, No. 81 Applicant before: Xihua University |
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