CN111543516A - Glutinous rice tea and preparation method thereof - Google Patents
Glutinous rice tea and preparation method thereof Download PDFInfo
- Publication number
- CN111543516A CN111543516A CN202010392680.1A CN202010392680A CN111543516A CN 111543516 A CN111543516 A CN 111543516A CN 202010392680 A CN202010392680 A CN 202010392680A CN 111543516 A CN111543516 A CN 111543516A
- Authority
- CN
- China
- Prior art keywords
- tea
- glutinous rice
- wormwood
- old tree
- black glutinous
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 43
- 235000009566 rice Nutrition 0.000 title claims abstract description 43
- 244000269722 Thea sinensis Species 0.000 title abstract description 54
- 238000002360 preparation method Methods 0.000 title description 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 42
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims abstract description 16
- 235000003097 Artemisia absinthium Nutrition 0.000 claims abstract description 16
- 240000001851 Artemisia dracunculus Species 0.000 claims abstract description 16
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims abstract description 16
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 16
- 239000001138 artemisia absinthium Substances 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000007605 air drying Methods 0.000 claims abstract description 12
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 8
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 241001122767 Theaceae Species 0.000 claims 12
- 230000036541 health Effects 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 6
- 239000000654 additive Substances 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 235000013616 tea Nutrition 0.000 description 46
- 230000035622 drinking Effects 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002283 diesel fuel Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 235000020339 pu-erh tea Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 229940126673 western medicines Drugs 0.000 description 1
- 235000020334 white tea Nutrition 0.000 description 1
- 235000020338 yellow tea Nutrition 0.000 description 1
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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses glutinous rice tea which comprises the following components in percentage by weight: 65% of black glutinous rice, 30% of old tree tea, 3% of wormwood and 2% of tea polyphenol. According to the invention, by controlling key processing parameters such as fermentation processes of the black glutinous rice and the old tree tea, the glutinous rice tea processed and prepared can form rich natural sweet tastes without additives. According to the invention, by optimizing the formula and the dosage, the health care effects of the components of the black glutinous rice, the wormwood and the old tree tea are fully exerted, and the health care effects of nourishing the stomach, tonifying the kidney, clearing damp, moistening hair, blackening hair and the like are good. The invention is packaged after air drying, is convenient to carry, brew and drink, meets the requirements of the existing market on leisure drinks, and is easy to popularize in the market.
Description
Technical Field
The invention belongs to a tea processing technology, and particularly relates to glutinous rice tea with a health-care function and a preparation process of the glutinous rice tea.
Background
China is the hometown of tea, and the history of drinking tea by Chinese people is very long. Until now, tea drinking is a very common phenomenon as one of seven things (diesel oil, salt, sauce and vinegar tea) for opening the door and as 'tea' in the phenomenon of tea culture (Qin chess, calligraphy and painting poetry and drinking tea), and the tea is called 'national drink' in China. Seven big teas have been formed since the history of china: green tea, white tea, yellow tea, oolong tea, black tea, dark tea and Pu' er tea.
The health tea has the functions of supplementing water to human body and quenching thirst, and has certain health function owing to the provision of effective matter. At present, hundreds of health-care tea products are available on the market, and various manufacturers produce the health-care tea products mixed with fish eyes. The traditional Chinese medicine is a green medicine, and compared with western medicines, the toxic and side effects are almost zero. However, most of the health-care tea in the prior art is poor in taste and difficult to swallow, cannot stimulate the desire to drink, is not easy to absorb, is easy to hurt the spleen and stomach, is not suitable for long-term drinking, and has a single health-care function when being prepared by mixing traditional Chinese medicine components.
With the improvement of living standard and the diversification of demands, people have more and more demands on health protection tea, but the existing health protection tea products can not meet the requirements of consumers on the aspects of health protection, leisure, convenience and the like of the tea products.
Disclosure of Invention
The invention aims to solve the technical problem of providing the glutinous rice tea which has natural sweet taste without additives and good health care function and the preparation method thereof.
The technical scheme adopted by the invention is as follows:
the glutinous rice tea comprises the following components in percentage by weight:
60-70% of black glutinous rice, 20-35% of old tree tea, 1-5% of wormwood and 1-3% of tea polyphenol.
Further, the weight percentages of the components are preferably as follows:
65% of black glutinous rice, 30% of old tree tea, 3% of wormwood and 2% of tea polyphenol.
The invention relates to a method for preparing glutinous rice tea, which comprises the following steps:
1) soaking black glutinous rice in water for 1-2 days, filtering, piling and fermenting the soaked black glutinous rice, covering breathable covering materials such as gauze during fermentation, wherein the fermentation time is 7-12 days, and air-drying the fermented black glutinous rice;
2) the old tree tea is taken, fried at low temperature, piled up and fermented, and then the fermented old tree tea is dried in the air;
3) taking the wormwood, air-drying and kneading the wormwood;
4) uniformly mixing the raw materials, placing the mixture in a food steamer with a customized shape, and drying the mixture by using steam for softening and shaping; and air-drying and packaging to obtain the finished glutinous rice tea.
On the basis of the technical scheme, the fermentation temperature of the black glutinous rice and the old tree tea in the steps 1) and 2) is preferably 30 ℃, the relative humidity is preferably 80%, and the fermentation time is preferably 5-6 days.
The invention has the beneficial effects that:
according to the invention, by controlling key processing parameters such as fermentation processes of the black glutinous rice and the old tree tea, the glutinous rice tea processed and prepared can form rich natural sweet tastes without additives. According to the invention, by optimizing the formula and the dosage, the health care effects of the components of the black glutinous rice, the wormwood and the old tree tea are fully exerted, and the health care effects of nourishing the stomach, tonifying the kidney, clearing damp, moistening hair, blackening hair and the like are good. The invention is packaged after air drying, is convenient to carry, brew and drink, meets the requirements of the existing market on leisure drinks, and is easy to popularize in the market.
Detailed Description
For the purpose of facilitating an understanding of the present invention, the present invention will now be described by way of examples. It should be understood by those skilled in the art that the examples are only for the purpose of facilitating understanding of the present invention and should not be construed as specifically limiting the present invention.
Unless otherwise specified, various apparatuses and the like of the present invention are commercially available; or prepared according to conventional methods in the art. Unless defined or indicated otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In addition, any methods and materials similar or equivalent to those described herein can be used in the methods of the present invention. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
Example 1
A preparation method of glutinous rice tea comprises the following components in percentage by weight: 65% of black glutinous rice, 30% of old tree tea, 3% of wormwood and 2% of tea polyphenol.
The manufacturing process comprises the following steps:
1) soaking black glutinous rice in water for 1-2 days, filtering, piling and fermenting the soaked black glutinous rice, covering breathable covering objects such as gauze and the like during fermentation, wherein the fermentation temperature is 30 ℃, the relative humidity is 80%, and the fermentation time is preferably 5 days; air-drying the fermented black glutinous rice;
2) the old tree tea is taken, fried at low temperature and then piled up for fermentation, the fermentation temperature is 30 ℃, the relative humidity is 80%, and the fermentation time is 5 days; then, air-drying the fermented old tree tea;
3) taking the wormwood, air-drying and kneading the wormwood;
4) uniformly mixing the raw materials, placing the mixture in a food steamer with a customized shape, and drying the mixture by using steam for softening and shaping; and air-drying and packaging to obtain the finished glutinous rice tea.
Example 2
A preparation method of glutinous rice tea comprises the following components in percentage by weight: 60% of black glutinous rice, 35% of old tree tea, 3% of wormwood and 2% of tea polyphenol.
The fabrication process was the same as in example 1.
Example 3
A preparation method of glutinous rice tea comprises the following components in percentage by weight: 70% of black glutinous rice, 25% of old tree tea, 3% of wormwood and 2% of tea polyphenol.
The fabrication process was the same as in example 1.
Although particular embodiments of the invention have been described and illustrated in detail, it should be understood that various equivalent changes and modifications could be made to the above-described embodiments in accordance with the spirit of the invention, and the resulting functional effects would still fall within the scope of the invention.
Claims (4)
1. The sticky rice tea is characterized by comprising the following components in percentage by weight:
60-70% of black glutinous rice
20-35% of old tree tea
1 to 5 percent of wormwood
1-3% of tea polyphenol.
2. The glutinous rice tea as claimed in claim 1, wherein the weight percentages of the components are as follows:
65 percent of black glutinous rice
30 percent of old tree tea
3 percent of wormwood
2% of tea polyphenol.
3. The method for preparing the waxy rice tea as claimed in claim 1 or 2, comprising the steps of:
1) soaking black glutinous rice in water for 1-2 days, filtering, piling and fermenting the soaked black glutinous rice, covering breathable covering materials such as gauze during fermentation, wherein the fermentation time is 7-12 days, and air-drying the fermented black glutinous rice;
2) the old tree tea is taken, fried at low temperature, piled up and fermented, and then the fermented old tree tea is dried in the air;
3) taking the wormwood, air-drying and kneading the wormwood;
4) uniformly mixing the raw materials, placing the mixture in a food steamer with a customized shape, and drying the mixture by using steam for softening and shaping; and air-drying and packaging to obtain the finished glutinous rice tea.
4. The method for preparing the glutinous rice tea as claimed in claim 3, wherein the fermentation temperature of the black glutinous rice and the old tree tea in the steps 1) and 2) is 30 ℃, the relative humidity is 80%, and the fermentation time is 5 to 6 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010392680.1A CN111543516A (en) | 2020-05-11 | 2020-05-11 | Glutinous rice tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010392680.1A CN111543516A (en) | 2020-05-11 | 2020-05-11 | Glutinous rice tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111543516A true CN111543516A (en) | 2020-08-18 |
Family
ID=72008034
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010392680.1A Pending CN111543516A (en) | 2020-05-11 | 2020-05-11 | Glutinous rice tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111543516A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461577A (en) * | 2013-09-06 | 2013-12-25 | 周亚刚 | Preparation method of nourishing black rice tea |
| CN107509838A (en) * | 2016-06-15 | 2017-12-26 | 周亚刚 | A kind of preparation method of fermented black rice tea |
-
2020
- 2020-05-11 CN CN202010392680.1A patent/CN111543516A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461577A (en) * | 2013-09-06 | 2013-12-25 | 周亚刚 | Preparation method of nourishing black rice tea |
| CN107509838A (en) * | 2016-06-15 | 2017-12-26 | 周亚刚 | A kind of preparation method of fermented black rice tea |
Non-Patent Citations (4)
| Title |
|---|
| CAIDA: "黑糯茶的功效有哪些", 《百度，网址为HTTPS://WWW.CNDZYS.COM/YINSHI/CHANGSHI/1750842.HTML?_T_T_T=0.04168513719923794》, 7 December 2018 (2018-12-07), pages 1 - 2 * |
| 徐书振等: "《常用食材的性味与功效》", 31 October 2016, 西北工业大学出版社, pages: 202 * |
| 朱海燕: "《选茶有方 喝茶有道》", 30 November 2018, 江西科学技术出版社, pages: 022 * |
| 郑乃辉: "《茶叶加工新技术与营销》", 金盾出版社, pages: 98 - 100 * |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200818 |