CN1223813A - Method for preparing oats tea - Google Patents
Method for preparing oats tea Download PDFInfo
- Publication number
- CN1223813A CN1223813A CN98125910A CN98125910A CN1223813A CN 1223813 A CN1223813 A CN 1223813A CN 98125910 A CN98125910 A CN 98125910A CN 98125910 A CN98125910 A CN 98125910A CN 1223813 A CN1223813 A CN 1223813A
- Authority
- CN
- China
- Prior art keywords
- oat
- tea
- oats
- raw material
- drying
- 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
Landscapes
- Non-Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
Abstract
An oats tea is made of oats through washing, drying, crushing, heating at 100deg.C for 1.5-2 hr, raising temp to 180 deg.C and parching for 2 hr, and features simple process, low cost, strong smell, good taste, long storage period and health-care function of reducing blood fat.
Description
The present invention relates to a kind of method for production of beverage, refer in particular to and utilize the preparation method of oat for the oat tea of raw material.
Oat is a kind of crop, contain extremely abundant linoleic acid and vitamin E, now multiple to utilize oat be the oat health products that raw material is made into to develop, prove that through clinical testing oat has the effect of certain adjusting blood fat, but the oat health products are manufactured complexity, storage life is short, the cost height, mouthfeel is poor, and also untapped at present is the oat tea that raw material is made with the oat.
The object of the present invention is to provide a kind of method of utilizing the oat tea that oat manufactures for raw material, its production technology is simple, and cost is low, oat tea long shelf-life, delicious flavour, with health role.
Technical scheme of the present invention is as follows: a. provides the oat raw material through cleaning, drying, pulverizing,
B. to the further heat drying of oat raw material, baking temperature is 100 ℃, and be 1.5-2 hour drying time,
C. then baking temperature is risen to 180 ℃ gradually, carry out parch, the parch time is 2 hours under normal pressure, cools off finished product at last.
Production technology of the present invention is simple, handling safety, cost are low, and the tea with its product brews gives off a strong fragrance,, the delicious Qingyuan City of soup look ruddy, drinks convenience, long shelf-life, has the health-care efficacy of lipopenicillinase and adjusting blood fat.
The present invention is further described below by embodiment:
At first selected 15 kilograms of oats, through cleaning back air dry, pulverizing, then in the jar with its dislocation mixer, heat drying while stirring, baking temperature is 100 ℃, be 1.5 hours drying time, then again temperature is risen to 180 ℃ gradually, stir parch, the parch time is 2 hours under normal pressure, cools off finished product at last.
Claims (1)
1. the method for production of an oat tea may further comprise the steps:
A., oat raw material through cleaning, drying, pulverizing is provided,
B. to the further heat drying of oat raw material, baking temperature is 100 ℃, and be 1.5-2 hour drying time,
C. then baking temperature is risen to 180 ℃ gradually, carry out parch, the parch time is 2 hours under normal pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98125910A CN1223813A (en) | 1998-12-09 | 1998-12-09 | Method for preparing oats tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98125910A CN1223813A (en) | 1998-12-09 | 1998-12-09 | Method for preparing oats tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1223813A true CN1223813A (en) | 1999-07-28 |
Family
ID=5229405
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98125910A Pending CN1223813A (en) | 1998-12-09 | 1998-12-09 | Method for preparing oats tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1223813A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101049122B (en) * | 2006-04-04 | 2010-05-12 | 李亮宽 | Oat tea and preparation method |
| CN101653186B (en) * | 2006-04-04 | 2011-10-26 | 李亮宽 | Oat tea and preparation method thereof |
| CN102754713A (en) * | 2011-04-26 | 2012-10-31 | 北京禾惠农科技有限公司 | Manufacturing process of oat leaf tea |
| CN101720836B (en) * | 2006-04-04 | 2012-12-26 | 李亮宽 | Oat tea and preparation method thereof |
| CN106173054A (en) * | 2016-07-07 | 2016-12-07 | 北京工商大学 | A kind of blood fat reducing oat red yeast rice health tea and preparation method |
-
1998
- 1998-12-09 CN CN98125910A patent/CN1223813A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101049122B (en) * | 2006-04-04 | 2010-05-12 | 李亮宽 | Oat tea and preparation method |
| CN101653186B (en) * | 2006-04-04 | 2011-10-26 | 李亮宽 | Oat tea and preparation method thereof |
| CN101720836B (en) * | 2006-04-04 | 2012-12-26 | 李亮宽 | Oat tea and preparation method thereof |
| CN102754713A (en) * | 2011-04-26 | 2012-10-31 | 北京禾惠农科技有限公司 | Manufacturing process of oat leaf tea |
| CN102754713B (en) * | 2011-04-26 | 2014-10-22 | 北京禾惠农科技有限公司 | Manufacturing process of oat leaf tea |
| CN106173054A (en) * | 2016-07-07 | 2016-12-07 | 北京工商大学 | A kind of blood fat reducing oat red yeast rice health tea and preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104586259B (en) | Food processor with rear Fermentation Function and proferment size producing method | |
| CN102987317B (en) | Method for preparing reactant with sweet aroma coconut flavor and application of prepared product | |
| CN104513748A (en) | Method for making kvass beverage from germinated brown rice | |
| JP2007029075A (en) | Method for producing unfermented carbonated beverage containing barley concentrate and hop extract, and unfermented carbonated beverage produced thereby | |
| CN105076401A (en) | Preparation method of plain cheese sauce | |
| CN103141743A (en) | Green tea honeysuckle pill | |
| CA2312076C (en) | A method for preparation of mulberry leaf powder and ice cream containing thereof | |
| CN104381580A (en) | Yogurt ice cream with cereals and fruits and preparation method thereof | |
| KR101517757B1 (en) | Producing method for grilled Korean traditional sweets and fruit. | |
| JPH01112950A (en) | Production of flavor component of roasted coffee | |
| CN1223813A (en) | Method for preparing oats tea | |
| CN107216966A (en) | A kind of blueberry beer and preparation method thereof | |
| CN106722168A (en) | Rush the preparation method of compound millet powder | |
| CN106085793A (en) | A kind of mushroom aromatic vinegar and preparation method thereof | |
| CN104126751A (en) | Manufacturing method for rice cake | |
| CN102273511A (en) | Process for rapidly preparing soybean milk | |
| CN107484840A (en) | A kind of low cholesterol butter and preparation method thereof | |
| CN103783166A (en) | High-calcium bean sprout flour and production process thereof | |
| JPS63169933A (en) | Production of powdered green tea | |
| CN101461439A (en) | Mung bean hard ice-cream cake powder and preparation method | |
| CN102640832B (en) | Production method for coffee malt extract | |
| CN106509555A (en) | Rice milk beverage and preparation method thereof | |
| KR20030058372A (en) | The mandarin orange fermented liquid and the preparation method of soy sauce with the liquid | |
| CN105994683A (en) | Patterned chocolate cream | |
| CN108812756A (en) | One production method for growing tea cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |