CN106256231A - A kind of fructus zizaniae caduciflorae oil tea and preparation method thereof - Google Patents
A kind of fructus zizaniae caduciflorae oil tea and preparation method thereof Download PDFInfo
- Publication number
- CN106256231A CN106256231A CN201510351488.7A CN201510351488A CN106256231A CN 106256231 A CN106256231 A CN 106256231A CN 201510351488 A CN201510351488 A CN 201510351488A CN 106256231 A CN106256231 A CN 106256231A
- Authority
- CN
- China
- Prior art keywords
- semen
- oil tea
- zizaniae caduciflorae
- fructus zizaniae
- fructus
- 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
- 241001122767 Theaceae Species 0.000 title description 28
- 238000002360 preparation method Methods 0.000 title description 3
- 235000013312 flour Nutrition 0.000 claims abstract description 45
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 22
- 238000010298 pulverizing process Methods 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000005507 spraying Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims abstract 12
- 210000000582 semen Anatomy 0.000 claims description 112
- 239000000843 powder Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 7
- 238000003672 processing method Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000003921 oil Substances 0.000 description 30
- 235000019198 oils Nutrition 0.000 description 30
- 241000209094 Oryza Species 0.000 description 9
- 235000007164 Oryza sativa Nutrition 0.000 description 8
- 235000009566 rice Nutrition 0.000 description 8
- 235000013339 cereals Nutrition 0.000 description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 241000353135 Psenopsis anomala Species 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 229930003471 Vitamin B2 Natural products 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 239000010903 husk Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 229960002477 riboflavin Drugs 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- 235000019164 vitamin B2 Nutrition 0.000 description 2
- 239000011716 vitamin B2 Substances 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 235000016804 zinc Nutrition 0.000 description 2
- 240000001548 Camellia japonica Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 244000178870 Lavandula angustifolia Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 238000013332 literature search Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses the production technology of a kind of fructus zizaniae caduciflorae oil tea.This oil tea selects black rice flour and fried flour to be raw material, and is made up of following raw material: black rice flour 200～250, fried flour 150～200, Adeps Bovis seu Bubali 1.5～3, kernel 70～120, and sugar is or/and salt 5～10；Through low temperature parch, spraying interpolations, fructus zizaniae caduciflorae pulverizing, screw extruding, drying, secondary pulverizing, cross stir fry in oil ripe, de-bitter, the processes such as crush and form.Dispensing science of the present invention, has been sufficiently reserved black rice nourishing element, has played traditional peculiar taste of fructus zizaniae caduciflorae and oil tea, and fructus zizaniae caduciflorae oil tea is natural black rice purple, can industrialization produce continuously, shelf life is long, and brew is good, soft sliding giving off a strong fragrance after reconstituting, convenient easily food, is the nutrient instant food being suitable for mass consumption.
Description
One, technical field
This method belongs to food processing technology field, is specifically related to a kind of Novel black Miyou tea product and production technology thereof.
Two, background technology
Fructus zizaniae caduciflorae, is the brown rice sloughing rice husk, owing to pigment deposits on seed coat and rice husk, thus forms purple and has plantation with a long history to atropurpureus rice, fructus zizaniae caduciflorae in China, and China is the country that black rice is the abundantest in the world.Record according to Li Shizhen (1518-1593 A.D.) Compendium of Material Medica, effect that fructus zizaniae caduciflorae has enriching yin and nourishing kidney, spleen invigorating liver, improving eyesight are invigorated blood circulation, therefore have " long-lived rice " " rice of enriching blood ", " angle's rice ", the laudatory title of " medicine rice ".Fructus zizaniae caduciflorae is rich in aminoacid and calcium, zinc, iron microelement necessary to vitamin B1, vitamin B2 and 17 kinds of human bodies, and wherein the content of the trace element such as vitamin B1, vitamin B2, calcium, zinc, ferrum is higher than like product 8～10 times.
Oil tea is Shaanxi traditional food, deep by working as people.Mainly Semen Tritici aestivi flour high temperature is fried, be subsequently adding Adeps Bovis seu Bubali, or put into the dispensings such as kernel, be boiled into mush shape, eat as breakfast, the soft glutinous salty perfume (or spice) of its entrance, long times of aftertaste, be the local rare delicious special product in northwest.In northwest, conventional oil-tea camellia processing technology is simple, but its fat content is higher, does not meets modern's health diet requirement, needs optimized production process, develops the oil tea product being more suitable for health of masses consumption.
Fructus zizaniae caduciflorae is sold and consumption mostly as fructus zizaniae caduciflorae raw material in China at present, and only small part is through being processed into black rice vermicelli, fructus zizaniae caduciflorae bread etc..Fructus zizaniae caduciflorae raw material is many to be eaten as black rice porridge, and steaming and decocting is the most convenient, and Black Rice Anthocyanin-rich is met high temperature and easily aoxidized, and has a significant impact the taste and flavor of fructus zizaniae caduciflorae, and therefore fructus zizaniae caduciflorae processing needs ensureing that its nutrient substance does not runs off, and sensory evaluation is carried out on the basis of not reducing.
Literature search:
Coarse cereal fried flour application number: CN201010110107
Summary: the open a kind of coarse cereal fried flour of the present invention.This flour fried in beef fat with sugar and sesame selects grain rice to be raw material, and is made up of following raw material: wheat flour 60～90, analysis for soybean powder 5～8, Semen Maydis powder 5～8, black rice flour 5～8, millet powder 5～8, vegetable oil 16～20, soft plantation white sugar 60～90, Semen arachidis hypogaeae 1～5, Semen Sesami 1～5, green-red shred made of orange peel 1～5, melon seed 3～10；Manufacture method: 60～80 mesh low-gluten wheat flours, Semen Maydis powder, black rice flour, millet powder, analysis for soybean powder are put into respectively in frying pan, fries 15～20min in 160～180 DEG C；Semen arachidis hypogaeae is baked peeling, and Semen Sesami Nigrum core fries, melon seed is fried rear standby；Each dispensings such as frying standby wheat flour is puddled uniformly in proportion.Dispensing science of the present invention, coarse grain carefully do, and maintain distinctive nutrition and real grain rice fragrance in grain rice；Coarse cereal fried flour is in natural flour yellow, and face is aromatic strongly fragrant, fragrant and sweet agreeable to the taste, is the popular food that children nutritious, old is all suitable, have health care.
Three, summary of the invention
It is an object of the invention to provide a kind of nutritious, taste mellow, holding time length and the fructus zizaniae caduciflorae oil tea of instant edible.
Meanwhile, present invention also offers a kind of being carried out by fructus zizaniae caduciflorae and extrude pulverizing process, it is possible to effectively keep distinctive nutritional labeling and the fructus zizaniae caduciflorae oil tea processing method of mouthfeel in raw material.
To achieve these goals, the technical solution adopted in the present invention is: include the raw material of following proportion by weight in the oil tea of 500g:
Above-mentioned kernel is by any two kinds or two or more form according to any proportioning in Semen Benincasae, Semen arachidis hypogaeae, Semen Sesami Nigrum, Semen sesami Albae, Semen Juglandis, Semen Armeniacae Amarum.
Above-mentioned sugar is made up of according to the ratio of 1: 1 brown powdered sugar and powdered sugar.
Above-mentioned oil tea also includes the flavoring of 0.75～1g, and this flavoring is made up of Pericarpium Zanthoxyli 4～5 parts, Fructus Anisi Stellati 1～1.5 parts, Fructus Foeniculi 1～1.5 parts, Semen Alpiniae Katsumadai 1～1.5 parts and Rhizoma Zingiberis powder 1～1.5 parts.
Above-mentioned fructus zizaniae caduciflorae oil tea processing method comprises the steps of:
(1) 90～120 DEG C of low temperature parches 30～60min during Semen Tritici aestivi flour puts into frying pan, 65～70 DEG C of heating make Adeps Bovis seu Bubali melt, and add to fried flour with spraying, mix homogeneously；
(2) by fructus zizaniae caduciflorae pulverizing, add water mixing, add in screw extruder, temperature 120～140 DEG C, solid rate of feeding is 5～10kg/min, and screw speed is 250～300r/min, cutting knife is opened after discharging is stable, product is with 100～120 DEG C of drying, and pulverizing is to 60～80 mesh again, obtains black rice flour；
(3) Semen arachidis hypogaeae, Semen Benincasae, Semen Sesami Nigrum, Semen sesami Albae being crossed in advance and stir fry in oil ripe, Semen Armeniacae Amarum conventionally de-hardship, Semen Juglandis is drying according to routine, broken；The drying pulverizing of brown sugar, white sugar is pulverized, and crosses 40 mesh sieves respectively；
(4) step (1) is added the fried flour of Adeps Bovis seu Bubali and step (2) gained black rice flour and the kernel for preparing mixes according to formula ratio, add the sugar of formula ratio or/and salt, use lucifuge packaging bags.
The flavoring of formula ratio can also be added again after adding salt in above-mentioned steps (4).
nullThe fructus zizaniae caduciflorae oil tea that the present invention provides is to the addition of black rice flour according to nutritive proportion on the basis of tradition fried flour oil tea，And in formula, with the addition of flavouring agent，Oil tea is made to have fried flour wheat fragrance、The unique perfume of fructus zizaniae caduciflorae，And product is lavender powder solid and visual nut particles，All dissolve in reconstituting latter 15 seconds，Instant，Finished product is that purple glossy giving off a strong fragrance oil tea is stuck with paste，Vision、The sense of taste is the most suitable，Dispensing science，Maintain distinctive nutritional labeling and mouthfeel in raw material，In addition，According to absorption of human body amount in formula，Allocate Adeps Bovis seu Bubali addition、Sugar and the content of salt，It is made to meet health diet while meeting popular taste、Health care requirement，The course of processing of the present invention is simple，The homodromal extruding of full engagement utilizing screw extruder carries for material，For charging rate，Screw speed，The parameters such as cavity temperature can effectively control，Can reach to produce continuously，Black rice nourishing material is not destroyed，More traditional high temperature parch processing method，Nutrition leak is little，Retain the original sweet-smelling of fructus zizaniae caduciflorae，Ensure that fructus zizaniae caduciflorae oil tea can preserve more than 10 months at the lucifuge of room temperature cool place，There is good market prospect.
Four, detailed description of the invention
In conjunction with concrete application example, technical scheme is further described, but the present invention is not limited only to following enforcement situation.
Embodiment 1
As a example by processing saline taste fructus zizaniae caduciflorae oil tea, the fructus zizaniae caduciflorae oil tea of 500g includes the raw material of following proportion by weight:
Its preparation method, comprises the steps:
Above-mentioned kernel is according to 1: 2: 0.5 by Semen Benincasae, Semen arachidis hypogaeae, Semen Sesami Nigrum, Semen sesami Albae, Semen Juglandis, Semen Armeniacae Amarum: 0.5: 1: 1 ratio mixing, wherein Semen Benincasae 12g, Semen arachidis hypogaeae 24g, Semen Sesami Nigrum 6g, Semen sesami Albae 6g, Semen Juglandis 12g, Semen Armeniacae Amarum 12g, it is also possible to arbitrarily adjust according to taste.
Above-mentioned flavoring is made up of 4.5 parts of Pericarpium Zanthoxyli, Fructus Anisi Stellati 1.1 parts, Fructus Foeniculi 1.1 parts, Semen Alpiniae Katsumadai 1.1 parts and Rhizoma Zingiberis powder 1.2 parts, i.e. Pericarpium Zanthoxyli 0.45g, Fructus Anisi Stellati 0.11g, Fructus Foeniculi 0.11g, Semen Alpiniae Katsumadai 0.11g and Rhizoma Zingiberis powder 0.12g.
Above-mentioned fructus zizaniae caduciflorae oil tea is processed according to below step, specifically:
(1) taking Semen Tritici aestivi flour and put into 100 DEG C of low temperature parch 40min in frying pan, 68 DEG C of heating make Adeps Bovis seu Bubali melt, and add to fried flour with spraying, mix homogeneously；
(2) by fructus zizaniae caduciflorae pulverizing, add water according to the ratio of 10: 2, mixing, add in screw extruder, temperature 130 DEG C, solid rate of feeding is 8kg/min, and screw speed is 280r/min, opens cutting knife after discharging is stable, product dries 20min with 120 DEG C, and pulverizing is to 70 mesh again, obtains black rice flour；
(3) Semen arachidis hypogaeae, Semen Benincasae, Semen Sesami Nigrum, Semen sesami Albae being crossed in advance and stir fry in oil ripe, Semen Armeniacae Amarum conventionally de-hardship, Semen Juglandis is drying according to routine, the Semen arachidis hypogaeae handled well, Semen Benincasae, Semen Sesami Nigrum, Semen sesami Albae, Semen Armeniacae Amarum and Semen Juglandis is crushed, and crosses 40 mesh sieves；
(4) fried flour adding Adeps Bovis seu Bubali of step (1) gained and step (2) gained black rice flour and the kernel for preparing are mixed according to formula ratio, add salt and the flavoring of formula ratio, use lucifuge packaging bags to become the product of 50g/ bag.
Embodiment 2
As a example by processing saline taste fructus zizaniae caduciflorae oil tea, the fructus zizaniae caduciflorae oil tea of 500g includes the raw material of following proportion by weight:
Above-mentioned kernel is according to 1: 2: 0.5 by Semen Benincasae, Semen arachidis hypogaeae, Semen Sesami Nigrum, Semen sesami Albae, Semen Juglandis, Semen Armeniacae Amarum: 0.5: 1: 1 ratio mixing, wherein Semen Benincasae 20g, Semen arachidis hypogaeae 40g, Semen Sesami Nigrum 10g, Semen sesami Albae 10g, Semen Juglandis 20g, Semen Armeniacae Amarum 20g, it is also possible to arbitrarily adjust according to taste.
Above-mentioned flavoring is made up of 4 parts of Pericarpium Zanthoxyli, Fructus Anisi Stellati 1 part, Fructus Foeniculi 1 part, Semen Alpiniae Katsumadai 1 part and Rhizoma Zingiberis powder 1 part, i.e. Pericarpium Zanthoxyli 0.5g, Fructus Anisi Stellati 0.125g, Fructus Foeniculi 0.125g, Semen Alpiniae Katsumadai 0.125g and Rhizoma Zingiberis powder 0.125g.
Above-mentioned fructus zizaniae caduciflorae oil tea is processed according to below step, specifically:
(1) taking Semen Tritici aestivi flour and put into 90 DEG C of low temperature parch 60min in frying pan, 65 DEG C of heating make Adeps Bovis seu Bubali melt, and add to fried flour with spraying, mix homogeneously；
(2) by fructus zizaniae caduciflorae pulverizing, add water according to the ratio of 10: 2, mixing, adds in screw extruder, temperature 140 DEG C, solid rate of feeding is 10kg/min, screw speed is 250r/min, opens cutting knife after discharging is stable, and product dries 20min with 100 DEG C, pulverizing is to 80 mesh again, obtains black rice flour；
(3) Semen arachidis hypogaeae, Semen Benincasae, Semen Sesami Nigrum, Semen sesami Albae being crossed in advance and stir fry in oil ripe, Semen Armeniacae Amarum conventionally de-hardship, Semen Juglandis is drying according to routine, the Semen arachidis hypogaeae handled well, Semen Benincasae, Semen Sesami Nigrum, Semen sesami Albae, Semen Armeniacae Amarum and Semen Juglandis is crushed, and crosses 40 mesh sieves；
(4) fried flour adding Adeps Bovis seu Bubali of step (1) gained and step (2) gained black rice flour and the kernel for preparing are mixed according to formula ratio, add salt and the flavoring of formula ratio, use lucifuge packaging bags to become the product of 30g/ bag.
Embodiment 3
As a example by processing saline taste fructus zizaniae caduciflorae oil tea, the fructus zizaniae caduciflorae oil tea of 500g includes the raw material of following proportion by weight:
Above-mentioned kernel is made up of Semen Benincasae, Semen arachidis hypogaeae, Semen Sesami Nigrum, Semen sesami Albae, wherein Semen Benincasae 30g, Semen arachidis hypogaeae 32.25g, Semen Sesami Nigrum 15g, Semen sesami Albae 15g.
Above-mentioned flavoring is made up of 5 parts of Pericarpium Zanthoxyli, Fructus Anisi Stellati 1.5 parts, Fructus Foeniculi 1.5 parts, Semen Alpiniae Katsumadai 1 part and Rhizoma Zingiberis powder 1 part, i.e. Pericarpium Zanthoxyli 0.375g, Fructus Anisi Stellati 0.1125g, Fructus Foeniculi 0.1125g, Semen Alpiniae Katsumadai 0.075g and Rhizoma Zingiberis powder 0.075g.
Above-mentioned fructus zizaniae caduciflorae oil tea is processed according to below step, specifically:
(1) taking Semen Tritici aestivi flour and put into 120 DEG C of low temperature parch 30min in frying pan, 70 DEG C of heating make Adeps Bovis seu Bubali melt, and add to fried flour with spraying, mix homogeneously；
(2) by fructus zizaniae caduciflorae pulverizing, add water according to the ratio of 10: 2, mixing, add in screw extruder, temperature 120 DEG C, solid rate of feeding is 5kg/min, and screw speed is 300r/min, opens cutting knife after discharging is stable, product dries 15min with 120 DEG C, and pulverizing is to 60 mesh again, obtains black rice flour；
(3) Semen arachidis hypogaeae, Semen Benincasae, Semen Sesami Nigrum, Semen sesami Albae being crossed in advance and stir fry in oil ripe, Semen Armeniacae Amarum conventionally de-hardship, Semen Juglandis is drying according to routine, the Semen arachidis hypogaeae handled well, Semen Benincasae, Semen Sesami Nigrum, Semen sesami Albae, Semen Armeniacae Amarum and Semen Juglandis is crushed, and crosses 40 mesh sieves；
(4) fried flour adding Adeps Bovis seu Bubali of step (1) gained and step (2) gained black rice flour and the kernel for preparing are mixed according to formula ratio, add salt and the flavoring of formula ratio, use lucifuge packaging bags to become the product of 30g/ bag.
Salt and flavoring sugar in above-described embodiment 1～3 are replaced, and are processed into the fructus zizaniae caduciflorae oil tea of sweet taste, or not only salt adding but also sugaring in formula, can reconstitute into the oil tea of multi-flavor, with reference to the formula processing of following table:
| Black rice flour | Fried flour | Adeps Bovis seu Bubali | Kernel | Powdered sugar | Brown powdered sugar | Salt | Flavoring | |
| Formula 1 | 220 | 180 | 1.8 | 88.2 | 5 | 5 | 0 | 0 |
| Formula 2 | 200 | 172 | 3 | 120 | 2.5 | 2.5 | 0 | 0 |
| Formula 3 | 250 | 170.5 | 1.5 | 70 | 4 | 4 | 0 | 0 |
| Formula 4 | 250 | 150 | 2 | 88 | 0 | 0 | 10 | 0 |
| Formula 5 | 223 | 200 | 2 | 70 | 0 | 0 | 5 | 0 |
| Formula 6 | 230 | 159.5 | 2.5 | 100 | 0 | 0 | 7 | 1 |
| Formula 7 | 210 | 189 | 2.2 | 90 | 8 | 0.8 | ||
| Formula 8 | 210 | 187 | 2 | 88 | 4.5 | 4.5 | 8 | 0 |
| Formula 9 | 225 | 150.65 | 1.6 | 110 | 3 | 3 | 6 | 0.75 |
| Formula 10 | 208.5 | 200 | 2.6 | 78 | 2.5 | 2.5 | 5 | 0.9 |
Unit is: g.
The processing method of above-mentioned oil tea can be processed into the oil tea of sweet taste, saline taste or the multi-flavor of correspondence according to the processing method of embodiment 1～3, although its taste is variant, but nutritive value is more close, all meets human nutriology, health and health preserving.
Claims (6)
1. a fructus zizaniae caduciflorae oil tea, it is characterised in that include the raw material of following proportion by weight in the oil tea of 500g:
Above-mentioned kernel be by Semen Benincasae, Semen arachidis hypogaeae, Semen Sesami Nigrum, Semen sesami Albae, Semen Juglandis, Semen Armeniacae Amarum any two kinds or two or more by
Form according to any proportioning.
Fructus zizaniae caduciflorae oil tea the most according to claim 1, it is characterised in that: described sugar be by brown powdered sugar and powdered sugar according to 1: 1 ratio
Example forms.
Fructus zizaniae caduciflorae oil tea the most according to claim 1 and 2, it is characterised in that: the seasoning that described oil tea also includes 0.75～1g is fragrant
Material.
Fructus zizaniae caduciflorae oil tea the most according to claim 3, it is characterised in that: described flavoring is by Pericarpium Zanthoxyli 4～5 parts, Fructus Anisi Stellati
1～1.5 part, Fructus Foeniculi 1～1: 5 part, Semen Alpiniae Katsumadai 1～1.5 parts and Rhizoma Zingiberis powder 1～1.5 parts of compositions.
5. the fructus zizaniae caduciflorae oil tea processing method described in a claim 1, it is characterised in that comprise the steps of:
(1) 90～120 DEG C of low temperature parches 30～60min during Semen Tritici aestivi flour puts into frying pan, 65～70 DEG C of heating make Adeps Bovis seu Bubali melt, with spraying
Add to fried flour, mix homogeneously；
(2) by fructus zizaniae caduciflorae pulverizing, add water mixing, adds in screw extruder, and temperature 120～140 DEG C, solid rate of feeding is
5～10kg/min, screw speed is 250～300r/min, opens cutting knife after discharging is stable, product with 100～120 DEG C of drying, then
Secondary pulverizing, to 60～80 mesh, obtains black rice flour；
(3) stirring fry in oil ripe by Semen arachidis hypogaeae, Semen Benincasae, Semen Sesami Nigrum, Semen sesami Albae mistake in advance, Semen Armeniacae Amarum conventionally de-hardship, Semen Juglandis is according to routine
Drying, broken；The drying pulverizing of brown sugar, white sugar is pulverized, and crosses 40 mesh sieves respectively；
(4) step (1) is added the fried flour of Adeps Bovis seu Bubali and step (2) gained black rice flour and the kernel for preparing mixes according to formula ratio
Close, add the sugar of formula ratio or/and salt, use lucifuge packaging bags.
Fructus zizaniae caduciflorae oil tea processing method the most according to claim 5, it is characterised in that: after adding salt in above-mentioned steps (4)
Add the flavoring of formula ratio again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510351488.7A CN106256231A (en) | 2015-06-16 | 2015-06-16 | A kind of fructus zizaniae caduciflorae oil tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510351488.7A CN106256231A (en) | 2015-06-16 | 2015-06-16 | A kind of fructus zizaniae caduciflorae oil tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106256231A true CN106256231A (en) | 2016-12-28 |
Family
ID=57713433
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510351488.7A Pending CN106256231A (en) | 2015-06-16 | 2015-06-16 | A kind of fructus zizaniae caduciflorae oil tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106256231A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106889437A (en) * | 2017-02-24 | 2017-06-27 | 宁夏同心县马哈吉清真食品有限公司 | Flesh noodles seed oil tea and preparation method thereof |
| CN109601843A (en) * | 2019-01-11 | 2019-04-12 | 邹小欠 | A kind of production method of novel oil tea |
| CN112544858A (en) * | 2019-09-25 | 2021-03-26 | 王林飞 | Fried crisp and processing method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101438828A (en) * | 2008-12-19 | 2009-05-27 | 江南大学 | Method for preparing nourishing convenient black rice |
| CN101449714A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Instant oil tea |
| CN101558904A (en) * | 2009-05-27 | 2009-10-21 | 湖南富马科食品工程技术有限公司 | Method for producing coarse cereals rice by extruding double screw |
| CN101791088A (en) * | 2010-02-09 | 2010-08-04 | 北票市海丰食品有限公司 | Coarse cereal fried flour |
| CN103564344A (en) * | 2013-11-20 | 2014-02-12 | 齐齐哈尔瑞盛食品制造有限公司 | Coarse cereal instant rice and preparation method thereof |
| CN104605266A (en) * | 2013-11-05 | 2015-05-13 | 白秀清 | Preparation method of animal oil tea |
| CN104642902A (en) * | 2015-03-11 | 2015-05-27 | 晋城市伊健食品有限公司 | Camellia oleifera and preparation method thereof |
-
2015
- 2015-06-16 CN CN201510351488.7A patent/CN106256231A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449714A (en) * | 2007-11-28 | 2009-06-10 | 天津市中英保健食品有限公司 | Instant oil tea |
| CN101438828A (en) * | 2008-12-19 | 2009-05-27 | 江南大学 | Method for preparing nourishing convenient black rice |
| CN101558904A (en) * | 2009-05-27 | 2009-10-21 | 湖南富马科食品工程技术有限公司 | Method for producing coarse cereals rice by extruding double screw |
| CN101791088A (en) * | 2010-02-09 | 2010-08-04 | 北票市海丰食品有限公司 | Coarse cereal fried flour |
| CN104605266A (en) * | 2013-11-05 | 2015-05-13 | 白秀清 | Preparation method of animal oil tea |
| CN103564344A (en) * | 2013-11-20 | 2014-02-12 | 齐齐哈尔瑞盛食品制造有限公司 | Coarse cereal instant rice and preparation method thereof |
| CN104642902A (en) * | 2015-03-11 | 2015-05-27 | 晋城市伊健食品有限公司 | Camellia oleifera and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106889437A (en) * | 2017-02-24 | 2017-06-27 | 宁夏同心县马哈吉清真食品有限公司 | Flesh noodles seed oil tea and preparation method thereof |
| CN109601843A (en) * | 2019-01-11 | 2019-04-12 | 邹小欠 | A kind of production method of novel oil tea |
| CN112544858A (en) * | 2019-09-25 | 2021-03-26 | 王林飞 | Fried crisp and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102100380B (en) | Coarse grain solid beverage containing nuts and processing method thereof | |
| CN102907523B (en) | Hmong's oil-fried flour | |
| CN103719998A (en) | Coarse cereal electuary and preparation method thereof | |
| CN105767900A (en) | Nutrition-balanced instant health-preserving rice and preparation method thereof | |
| CN106174373A (en) | A kind of capsicum spices and preparation method thereof | |
| CN104256361B (en) | Additive-free five-grain nutritious instant noodles and production method thereof | |
| CN104824575A (en) | Health care nutrition powder composed of mung bean, lotus rhizome and water chestnut and production method thereof | |
| CN106256231A (en) | A kind of fructus zizaniae caduciflorae oil tea and preparation method thereof | |
| CN104068164A (en) | Preparation method for brown rice tea and brown rice tea prepared by the method | |
| CN104489844A (en) | Barley solid beverage and preparation method thereof | |
| CN104824525A (en) | Blighted wheat, lotus seed and longan aril health care nutrition powder and production method thereof | |
| CN104522278A (en) | Matcha-tartary buckwheat crispy cake and preparation method thereof | |
| CN110584077A (en) | Special sauce and preparation method thereof | |
| CN102870853A (en) | Ultrathin bean flour and bean nutrition meal bars | |
| KR20140000852A (en) | Method for preparation of functional walnut steamed bread having opunitia dillenii haw | |
| CN106035834A (en) | Honey lemon tea capable of relieving summer heat and making method of honey lemon tea | |
| CN106174197A (en) | A kind of sandwich Vegetable paper of health care of nourishing blood and preparation method thereof | |
| CN106107870A (en) | A kind of benefiting qi and nourishing blood health care cooking wine and preparation method thereof | |
| CN108925844A (en) | Bitter buckwheat is dilute and preparation method thereof, eating method and purposes | |
| CN105029531A (en) | Collateral dredging and heart protecting health care paste | |
| CN104824567A (en) | Donkey-hide gelatin rice paste granules and preparation method thereof | |
| CN113974164B (en) | Oil tea noodles containing peony seed oil and preparation method thereof | |
| CN103931707A (en) | Fragrant and crispy nut biscuit and production method thereof | |
| CN104872660B (en) | A kind of instant purple sweet potato powder and its production technology | |
| CN109566993A (en) | One kind smearing Rosa fragrans rice dumpling and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161228 |