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CN-122004322-A - Brewing type colored rice tea and preparation method thereof

CN122004322ACN 122004322 ACN122004322 ACN 122004322ACN-122004322-A

Abstract

The application relates to the technical field of functional food processing, in particular to brewing type colored rice tea and a preparation method thereof, and the brewing type colored rice tea comprises the following steps of raw material treatment, namely removing impurities and particles from colored rice and cleaning to obtain clean brown rice, softening the clean brown rice to obtain softened brown rice, micro-pressure curing, namely conducting micro-pressure steam curing on the softened brown rice to obtain cured brown rice, drying, namely uniformly spreading and drying the cured brown rice to obtain dry brown rice, and sterilizing at 60-70 ℃ to obtain the brewing type colored rice tea. The application utilizes a core process system of 'low-temperature micro-pressure curing' combined with 'quick low-temperature drying', and can complete softening, curing, sterilizing and improving storage endurance, and simultaneously maintain the stability of active ingredients such as anthocyanin and the like, functional substance enrichment and commodity quality of product appearance in the whole process.

Inventors

  • ZHU JUN
  • LI YUE
  • ZHUO YUE

Assignees

  • 四川农业大学

Dates

Publication Date
20260512
Application Date
20260212

Claims (8)

  1. 1. The preparation method of the brewing type colored rice tea is characterized by comprising the following steps of: S1, raw material treatment, namely removing impurities and crushing the colored brown rice, and cleaning to obtain clean brown rice; s2, softening the brown rice, namely softening the clean brown rice to obtain softened brown rice; s3, performing micro-pressure curing, namely performing micro-pressure curing treatment on the softened brown rice to obtain cured brown rice; s4, drying, namely uniformly spreading the cured brown rice to obtain dried brown rice; and S5, sterilizing, namely sterilizing the dried brown rice at the temperature of 60-70 ℃ to obtain the brewing type colored rice tea.
  2. 2. The method of preparing as claimed in claim 1, wherein in S1, the brown rice of colored rice comprises one of black rice, purple rice, red rice; And/or, in S1, the method employed for cleaning comprises a raw grain purification system.
  3. 3. The method of claim 1, wherein in S1, the method of removing impurities and particles comprises treating the colored brown rice at a wind speed of 500 to 2000 r/min using a high-speed fan.
  4. 4. The preparation method according to claim 1, wherein in S2, the softening treatment is performed at a temperature of 20-45 ℃ for a softening time of 10-25 min; And/or, in S2, the water content of the softened brown rice is 18.5-30%.
  5. 5. The preparation method according to claim 1, wherein in S3, the temperature of the micro-pressure curing treatment is 25-80 ℃, the pressure of the micro-pressure curing treatment is 101-150 kPa, and the time of the micro-pressure curing treatment is 10-15 min.
  6. 6. The method of claim 1, wherein in S4, the drying method includes one of hot air drying and vacuum low temperature drying; And/or the water content of the dried brown rice is 12.5-15.5%.
  7. 7. The method of claim 1, wherein in S5, the method of sterilizing comprises at least one of irradiation treatment, microwave treatment, and ultraviolet irradiation.
  8. 8. A brewed colored rice tea prepared by the preparation method of any one of claims 1 to 7.

Description

Brewing type colored rice tea and preparation method thereof Technical Field The application relates to the technical field of functional food processing, in particular to brewing type colored rice tea and a preparation method thereof. Background With the change of modern dietary structure and the acceleration of life rhythm, the incidence of chronic metabolic diseases such as obesity, diabetes, cardiovascular diseases and the like is continuously rising, and the demand of people for natural foods with prevention and auxiliary regulation functions is increasing. Rice is taken as an important component of staple food in China, and the functional and nutritional development of the rice becomes an important direction for deep processing of grains. Functional rice refers to rice products endowed with specific physiological regulation functions by breeding or processing modes, such as rice rich in anthocyanin, gamma-aminobutyric acid, dietary fiber and other functional components. Among them, colored rice (e.g., black rice, purple rice, red rice) has been attracting attention because of its high content of natural pigments such as anthocyanin and strong antioxidant activity. The anthocyanin is a water-soluble flavonoid compound, and biological experiments show that the anthocyanin has various physiological functions of resisting oxidation, resisting inflammation, reducing blood sugar, protecting eyesight, improving vascular elasticity, inhibiting tumor cell growth and the like, and long-term intake is beneficial to delaying aging and preventing diabetes, hypertension, obesity and other chronic diseases. The antioxidant activity of anthocyanin is closely related to the number and position of hydroxyl groups and methoxy groups in the molecule, can play a role by directly scavenging free radicals and blocking reaction chains, can also promote the antioxidant enzyme activity of SOD, CAT, GPX and the like, regulate the non-enzyme antioxidant substances of GSH and the like, and has the synergistic effect with other components and the metal chelating capability. Anthocyanin can inhibit the release of proinflammatory factors and inflammatory mediators by regulating and controlling NF-kappa B, MAPK, nrf2 and other channels, and can give consideration to metabolic regulation and immune regulation, improve obesity-related inflammation, intestinal tract inflammation, neuroinflammation and the like. In addition, anthocyanin and intestinal flora have bidirectional interaction, can proliferate beneficial flora such as bifidobacteria and lactobacillus in vivo, inhibit harmful flora, repair flora imbalance and strengthen intestinal barrier, and the intestinal flora can metabolize anthocyanin to generate short-chain fatty acid so as to optimize intestinal microenvironment, and the related efficacy provides theoretical support for application of the anthocyanin in maintaining human health. At present, the brewing type grain products of the colored rice mostly adopt processes of puffing, extrusion, high-temperature curing and the like, and the processing modes are low in thermal stability of anthocyanin in the colored rice due to the need of high-temperature treatment, the chemical structure of anthocyanin is damaged due to long-time steaming, the activity retention rate is obviously reduced, and the nutrition characteristic and the functional characteristic of functional grains cannot be fully exerted. Therefore, there is a need to develop a colored rice product which can be drunk without cooking and after brewing and has high anthocyanin activity retention. Disclosure of Invention The application aims to overcome the defects of the prior art, provides a brewing type colored rice tea and a preparation method thereof, utilizes a core process system of 'low-temperature micro-pressure curing' combined with 'quick low-temperature drying', effectively retains anthocyanin in colored rice, and provides a novel rice product which can be directly eaten and drunk only by short-time brewing with water without cooking. The aim of the application is realized by the following technical scheme: in one aspect, the present application provides a method for preparing a brewing type colored rice tea, comprising the steps of: S1, raw material treatment, namely removing impurities and crushing the colored brown rice, and cleaning to obtain clean brown rice; s2, softening the brown rice, namely softening the clean brown rice to obtain softened brown rice; s3, performing micro-pressure curing, namely performing micro-pressure curing treatment on the softened brown rice to obtain cured brown rice; s4, drying, namely uniformly spreading the cured brown rice to obtain dried brown rice; and S5, sterilizing, namely sterilizing the dried brown rice at the temperature of 60-70 ℃ to obtain the brewing type colored rice tea. Further, in S1, the colored rice brown rice includes one of black rice, purple rice, red rice. Further, in S1, the method for cleaning incl