CN118104778A - Prefabricated red glutinous rice small powder for tea drink and preparation method thereof - Google Patents
Prefabricated red glutinous rice small powder for tea drink and preparation method thereof Download PDFInfo
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- CN118104778A CN118104778A CN202311601097.7A CN202311601097A CN118104778A CN 118104778 A CN118104778 A CN 118104778A CN 202311601097 A CN202311601097 A CN 202311601097A CN 118104778 A CN118104778 A CN 118104778A
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- glutinous rice
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/10—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to the technical field of tea beverage prefabricated small powder processing, and discloses a tea beverage prefabricated red glutinous rice small powder and a preparation method thereof, wherein the preparation method comprises the following steps: s1, washing rice with running water: cleaning Oryza Glutinosa, purple rice and fructus Zizaniae Caduciflorae; s2, water hardening and tempering: controlling the water absorption rate of the red glutinous rice to be 20%; s3, mixing rice: uniformly mixing the red glutinous rice, the white glutinous rice, the purple rice and the black rice in roller equipment; s4, steaming for the first time: putting the mixed rice in a flat tray, steaming in a steam box, stewing, and cooling; s5, secondary steaming: putting the mixed rice cooled in the tray into a steam box again for steaming and stewing; s6, dissolving sugar: dissolving white granulated sugar and sodium alginate, decocting, and adding maltose syrup and citric acid to obtain compound sugar solution; s7, mixing: uniformly mixing the steamed mixed rice with the composite sugar solution; s8, packaging: packaging the finished red glutinous rice in equal amount in a packaging bag to finish packaging; s9, quick-freezing and storing: and (5) quick-freezing the packaged red glutinous rice through a tunnel, and transferring the red glutinous rice into a refrigerator.
Description
Technical Field
The invention relates to the technical field of tea beverage prefabricated small powder processing, in particular to a tea beverage prefabricated red glutinous rice small powder and a preparation method thereof.
Background
The tea industry refers to the industry of providing consumers with beverages of various tastes and types based on tea through innovation and improvement. The main products in the industry comprise traditional tea such as green tea, black tea, oolong tea, white tea, yellow tea, black tea and the like, and novel tea such as milk tea, fruit tea, scented tea, cold tea and the like. The development of the modern tea industry benefits from consumer pursuits for healthy lifestyles. The tea contains abundant antioxidant substances, and can help consumers resist free radical attack and delay aging. In addition, the tea is helpful for digestion, blood pressure reduction, blood lipid reduction, etc. As a result, more and more consumers are beginning to choose tea beverages as a daily drink. In order to meet the pursuit of consumers for taste and nutrition, tea brands are continually pushed out new products and small materials with rich varieties, and diversified choices are provided for consumers. The popular trend of the tea beverage with the materials promotes merchants to push out colorful taro balls, square roast mesona chinensis, spherical tortoise jelly, crisp waves, fleshy, cold days, konjac, rice sweet potatoes, red glutinous rice, nut pieces, oreodonia biscuit pieces and the like besides the conventional pearls, coconuts and red beans. The red glutinous rice is selected as a popular small material, has thick glutinous aroma and rich taste, and the related five-cereal tea drink added with the red glutinous rice is deeply touted by consumers. The Oryza Glutinosa is rich in proteins, amino acids, microelements, anthocyanin, etc., and has anticancer, antiallergic, obesity preventing, arteriosclerosis preventing, cardiovascular disease preventing, etc. Before the red glutinous rice is added into tea, the red glutinous rice is required to be cleaned and soaked for more than two hours in advance for soaking, then the red glutinous rice is poured into a pot, water is added into the pot for boiling into porridge, and a proper amount of sugar, honey, light milk or condensed milk is added for increasing sweetness and taste.
At present, the application of the traditional red glutinous rice small-size tea beverage has two major problems, namely, the high content of the surface fiber of the red glutinous rice and the fine texture, long cooking time and unstable cooking quality, and the hard taste of the whole red glutinous rice, and poor eating feeling in tea beverage application. In view of the above, a better solution is needed for batch processing of small red glutinous rice samples.
Disclosure of Invention
(One) solving the technical problems
Aiming at the defects of the prior art, the invention provides the prefabricated red glutinous rice small powder for tea and the preparation method thereof, which have the advantages of rich and soft mouthfeel, small difference among batches, excellent quality and the like, and solve the problems of unstable steaming quality and hard eating mouthfeel.
(II) technical scheme
In order to achieve the purposes of rich and soft mouthfeel, small inter-batch difference and excellent quality, the invention provides the following technical scheme: the tea beverage is prepared from red glutinous rice small powder, the red glutinous rice small powder has soft taste, the red glutinous rice small powder comprises red glutinous rice, white glutinous rice, purple rice and black rice, and the red glutinous rice small powder comprises the following raw materials and auxiliary materials in parts by weight:
Preferably, a method for preparing a tea beverage prepared red glutinous rice small powder comprises the following steps:
s1, washing rice with running water: cleaning Oryza Glutinosa, purple rice and fructus Zizaniae Caduciflorae;
S2, water hardening and tempering: controlling the water absorption rate of the red glutinous rice to be 20%;
s3, mixing rice: uniformly mixing the red glutinous rice, the white glutinous rice, the purple rice and the black rice in roller equipment;
S4, steaming for the first time: putting the mixed rice in a flat tray, steaming in a steam box, stewing, and cooling;
S5, secondary steaming: putting the mixed rice cooled in the tray into a steam box again for steaming and stewing;
s6, dissolving sugar: dissolving white granulated sugar and sodium alginate, decocting, and adding maltose syrup and citric acid to obtain compound sugar solution;
S7, mixing: uniformly mixing the steamed mixed rice with the composite sugar solution;
s8, packaging: packaging the finished red glutinous rice in equal amount in a packaging bag to finish packaging;
s9, quick-freezing and storing: quick-freezing the packaged red glutinous rice through a tunnel, and transferring the red glutinous rice into a refrigerator;
Preferably, in the step S1, the red glutinous rice, the white glutinous rice, the purple rice and the black rice are cleaned by the automatic impurity removing type rice washer in a circulating way, and the cleaned glutinous rice is filtered by the rice water separating device to remove water.
Through the technical scheme, the automatic impurity-removing rice washer is used for circularly cleaning impurities such as sand, broken stone and dust, and avoiding nutrition loss caused by excessive cleaning while washing the impurities, so that the sanitation and nutrition of food are ensured.
Preferably, in the step S2, the red glutinous rice, the white glutinous rice, the purple rice and the black rice are soaked in a water circulation storage barrel for 14 hours for water conditioning, and the water flow temperature in the water circulation storage barrel is maintained at 25 ℃.
Through above-mentioned technical scheme, through the inside rivers temperature of hydrologic cycle storage vat maintaining at 25 ℃, guarantee the better absorption moisture of red glutinous rice, it is cooked more easily, be favorable to the follow-up time of cooking that shortens, can guarantee the nutritive value of red glutinous rice more.
Preferably, in the step S3, the red glutinous rice, the white glutinous rice, the purple rice and the black rice are put into a roller mixer to be mixed for 2 minutes, and the put ratio of the red glutinous rice to the white glutinous rice to the purple rice to the black rice is 33:16:7: and 5, setting the internal capacity of the roller mixer to be 2 cubic meters and the rotating speed to be 12 revolutions per minute.
Through above-mentioned technical scheme, will 33 through the cylinder blendor: 16:7: and 5, uniformly mixing the red glutinous rice, the white glutinous rice, the purple rice and the black rice according to the proportion, and ensuring the multilayer rich taste of the finished red glutinous rice small material according to the attribute characteristics of each rice seed.
Preferably, in the step S4, the red glutinous rice, the white glutinous rice, the purple rice and the black rice are tiled in 22 trays with the weight of 5kg per tray, and are put into a vertical steaming box for steaming for 30 minutes, stewing for 5 minutes, transferring the trays to an environment of 15 ℃ for cooling, so that the temperature of the center of the glutinous rice in the trays is reduced to 20 ℃, the heating temperature of the vertical steaming box is set to 105 ℃, and the steam pressure is set to 0.06MPa.
Through above-mentioned technical scheme, cook red glutinous rice, white glutinous rice, purple rice and black rice through vertical steam ager, the cooking process does not need to add water or oily food material that moisturizes, and the culinary art method of steaming is healthier, guarantees the abundant nutrition of raw materials self.
Preferably, in S5, 5kg of 22 dishes of red glutinous rice, white glutinous rice, purple rice and black rice per dish are put into the vertical steamer again for re-steaming for 20 minutes, and then taken out of the vertical steamer for standing, the heating temperature of the vertical steamer is set to 105 ℃, and the steam pressure is set to 0.06MPa.
Through the technical scheme, the black glutinous rice, the white glutinous rice, the purple rice and the black rice are steamed for the second time through the vertical steam box, so that the black glutinous rice is full in grains, not hard in the center, flexible in seed coats and rich and layered in taste.
Preferably, in the step S6, white granulated sugar and sodium alginate are put into a high-speed shearing tank to be dissolved for 5 minutes, then are transferred into a conical tank to be decocted into sugar liquor, maltose syrup and citric acid are added into the sugar liquor, and are stirred and mixed to prepare composite sugar liquor, wherein the shearing rate of the high-speed shearing tank is set to 3000 revolutions per minute, the heating temperature of the conical tank is set to 20-92 ℃, and the stirring rate is set to 200 revolutions per minute.
Through the technical scheme, the white granulated sugar, the sodium alginate, the maltose syrup and the citric acid are used for boiling the compound sugar solution, the white granulated sugar and the citric acid can increase the sweetness and the acidity of the small sample of the red glutinous rice, the sodium alginate and the maltose syrup can ensure the viscosity and the stability of the red glutinous rice, and the taste is rich and delicious.
Preferably, in S7, the steamed mixed rice and the complex carbohydrate solution are uniformly mixed for 5 minutes by a stirring tank, and the stirring rate of the stirring tank is set to 20 revolutions per minute.
Through the technical scheme, the mixed rice and the compound sugar solution are fully mixed through the stirring tank, so that the red glutinous rice is ensured to uniformly absorb sugar, and simultaneously, more beautiful color and luster are presented, and the taste is soft and the glutinous texture is full.
Preferably, in S8, the finished red glutinous rice is packaged in packages in equal amount with a capacity of 500g per package by an automatic packaging device, the packaging rate of the automatic packaging device is set to 10 packages/min, in S9, the packaged finished red glutinous rice is tiled on a freezing tunnel conveyor belt, and after being cooled and quick-frozen by a tunnel, the finished red glutinous rice is moved into a refrigerator, the internal temperature of the freezing tunnel is set to-45 ℃, the passing time is set to 50 min, and the internal temperature of the refrigerator is set to-18 ℃.
Through the technical scheme, the finished red glutinous rice is packaged by the heat-resistant and freeze-resistant food-grade packaging material and then quick-frozen by the freezing tunnel, fresh can be effectively locked when leaving the factory, the red glutinous rice is maintained in the waxy property and the quality guarantee period is prolonged, and when the red glutinous rice is used subsequently, complicated cooking is not needed, and the quality stability and the application consistency of the product are greatly improved only by reheating in boiling water for 10 minutes.
Compared with the prior art, the invention provides the tea drink prepared red glutinous rice small powder and the preparation method thereof, and has the following beneficial effects:
1. According to the invention, the red glutinous rice, the white glutinous rice, the purple rice and the black rice are added in proportion, and according to the attribute characteristics of each rice seed, the taste level of the finished red glutinous rice small material is ensured by uniform mixing, the water absorption rate of the red glutinous rice is controlled to be 20% by constant-temperature water quenching and tempering, and the red glutinous rice is steamed for two times, so that the raw materials are rich in nutritive value, and meanwhile, the grains are expanded and full, the center is not hard, the peel is elastic and tough, and the taste is rich and soft and glutinous.
2. According to the invention, white granulated sugar, sodium alginate, maltose syrup and citric acid are boiled to prepare the compound sugar solution, the steamed mixed rice and the compound sugar solution are stirred uniformly, the food additive and the addition amount thereof are in the national standard allowable range, the sweetness and acidity of the small sample of the red glutinous rice can be effectively increased, the viscosity and stability are ensured, the finished red glutinous rice is packaged by a heat-resistant freeze-resistant food-grade packaging material, and is quickly frozen by a freezing tunnel, the difference between batches is small and excellent, the fresh of the red glutinous rice can be effectively locked when leaving a factory, the glutinous property of the red glutinous rice is maintained, the shelf life is prolonged, complex cooking is not needed when the red glutinous rice is used later, and the quality stability and the application consistency of the product are greatly improved by reheating in boiling water for 10 minutes.
Drawings
FIG. 1 is a schematic diagram of a structural system of the present invention;
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Referring to fig. 1, a tea beverage prepared red glutinous rice small powder, the taste of the red glutinous rice small powder is soft and glutinous, the red glutinous rice small powder comprises red glutinous rice, white glutinous rice, purple rice and black rice, and the red glutinous rice small powder comprises the following raw materials and auxiliary materials in parts by weight:
15-30 parts of red glutinous rice
The red glutinous rice adopts excellent varieties produced in southern areas such as Hunan, jiangxi, guangdong, guangxi and the like in China, has high nutritive value and unique taste, contains protein, fat, carbohydrate and other nutritional ingredients and multiple microelements such as calcium, phosphorus, iron, zinc and the like, can provide sufficient energy for human bodies, and has more oxidation resistance and anti-aging effects on anthocyanin, vitamin E, vitamin B1 and the like in the seed coats of the red glutinous rice.
14-20 Parts of white glutinous rice
The white glutinous rice grains are generally oblong, slender, small in hardness, unique in viscosity, sweet and warm in taste, and has the effects of strengthening spleen and nourishing stomach, relieving diarrhea and inducing astringency, tonifying middle-jiao and Qi, promoting digestion and absorption, and improving weakness of spleen and stomach, inappetence and hypodynamia.
Purple rice 6-11 parts
Purple rice generally has elongated particles and a purple color. The unique color and taste come from abundant anthocyanin, has strong oxidation resistance, sweet taste, sweet but not greasy taste, sweet and warm taste, and has the conditioning effects of tonifying qi and enriching blood, warming stomach and strengthening spleen, nourishing liver and kidney and relieving cough.
5-8 Parts of black rice
The black rice is known as "medicated rice", is a rice variety with black or black brown color, and the special black color comes from the precipitation of anthocyanin on the seed coat, so that the black rice can resist the damage of free radicals, prevent cell aging, prevent some chronic diseases and has excellent health care effect.
20-30 Parts of water
The water is purified water, so that all harmful substances such as microorganisms, chemical residues, heavy metals, pollutants and the like in a natural water source can be effectively removed, the safety of the water for food production is ensured, the quality and the taste of food can be improved, and the quality guarantee period is prolonged.
10-15 Parts of white granulated sugar
White granulated sugar, also known as sucrose, is a widely used sugar, which is produced by extracting juice from sugar cane or sugar beet, and performing a series of processing steps such as treatment, boiling, crystallization and the like. The white granulated sugar particles are crystalline, white in color, pure in sweetness, high in sweetness, pure in taste and easy to dissolve in water.
Malt syrup 8-12 parts
The maltose syrup has a thick wheat flavor and a sticky characteristic, is often used as a sweetener to increase the color and flavor of food, is relatively stable to heat and acid, and is not easy to cause food deterioration or change sweet taste due to decomposition of the maltose in the food processing process.
Sodium alginate 0.05-0.15 parts
The sodium alginate is powder prepared by extracting iodine from kelp or gulfweed of brown algae, and oxidizing after alcohol precipitation, has strong hygroscopicity, can form viscous colloid solution after being dissolved in water, and has good thickening property and gel property in the food processing process to improve the stability of food.
Citric acid 0.01-0.04 parts
The citric acid is a natural sour agent, can effectively regulate the sour taste of food, enhance the taste of the food, has good preservative and fresh-keeping effects, can help the food to prolong the shelf life and improve the storage stability of the food.
Further, a preparation method of the tea beverage prepared red glutinous rice small powder comprises the following steps:
s1, washing rice with running water: cleaning Oryza Glutinosa, purple rice and fructus Zizaniae Caduciflorae;
S2, water hardening and tempering: controlling the water absorption rate of the red glutinous rice to be 20%;
s3, mixing rice: uniformly mixing the red glutinous rice, the white glutinous rice, the purple rice and the black rice in roller equipment;
S4, steaming for the first time: putting the mixed rice in a flat tray, steaming in a steam box, stewing, and cooling;
S5, secondary steaming: putting the mixed rice cooled in the tray into a steam box again for steaming and stewing;
s6, dissolving sugar: dissolving white granulated sugar and sodium alginate, decocting, and adding maltose syrup and citric acid to obtain compound sugar solution;
S7, mixing: uniformly mixing the steamed mixed rice with the composite sugar solution;
s8, packaging: packaging the finished red glutinous rice in equal amount in a packaging bag to finish packaging;
s9, quick-freezing and storing: quick-freezing the packaged red glutinous rice through a tunnel, and transferring the red glutinous rice into a refrigerator;
Further, in S1, the red glutinous rice, the white glutinous rice, the purple rice and the black rice are circularly cleaned by an automatic impurity-removing rice washer to remove impurities such as sand, broken stone, dust and the like, and the cleaned glutinous rice is further filtered by a rice water separation device to remove water, so that the impurity is removed by washing, and meanwhile, the nutrition loss caused by excessive cleaning is avoided, so that the sanitation and nutrition of food are ensured.
Further, in S2, the red glutinous rice, the white glutinous rice, the purple rice and the black rice are soaked in the water circulation storage barrel for 14 hours for water conditioning, the water flow temperature in the water circulation storage barrel is maintained at 25 ℃, the better absorption of water by the red glutinous rice is ensured, the red glutinous rice is easier to cook, the subsequent shortening of the cooking time is facilitated, and the nutritional value of the red glutinous rice can be ensured.
Further, in S3, red glutinous rice, white glutinous rice, purple rice and black rice are put into a roller mixer to be mixed for 2 minutes, and the put ratio of red glutinous rice, white glutinous rice, purple rice and black rice is 33:16:7:5, the internal capacity of the roller mixer is 2 cubic meters, the rotating speed is set to be 12 revolutions per minute, and the uniform mixing ensures the multilayer rich mouthfeel of the finished red glutinous rice small materials according to the attribute characteristics of each rice
Further, in S4, the red glutinous rice, the white glutinous rice, the purple rice and the black rice are flatly paved in 22 trays in equal quantity according to the weight of 5kg of each tray, the black glutinous rice, the white glutinous rice, the purple rice and the black rice are put into a vertical steam box to be steamed for 30 minutes, braised for 5 minutes, then the trays are transferred to the 15 ℃ environment to be cooled, so that the temperature of the center of the glutinous rice in the trays is reduced to 20 ℃, the heating temperature of the vertical steam box is set to 105 ℃, the steam pressure is set to 0.06MPa, water or oil moisturizing food materials are not needed to be added in the cooking process, the steamed cooking method is healthier, and the rich nutrition of the raw materials is ensured.
Further, in S5, 5kg of 22 disks of red glutinous rice, white glutinous rice, purple rice and black rice are put into the vertical steaming box again for re-steaming for 20 minutes, then the black rice is taken out of the vertical steaming box for standing, the heating temperature of the vertical steaming box is set to 105 ℃, the steam pressure is set to 0.06MPa, and the red glutinous rice, the white glutinous rice, the purple rice and the black rice are steamed for the second time, so that the red glutinous rice is full in particles, not hard in the center, and is tough in seed coats and rich and layered in taste.
Further, in S6, white granulated sugar and sodium alginate are put into a high-speed shearing tank to be dissolved for 5 minutes, then the white granulated sugar and the sodium alginate are transferred into a conical tank to be decocted into sugar liquor, then maltose syrup and citric acid are added into the sugar liquor to be stirred and mixed to prepare composite sugar liquor, the shearing rate of the high-speed shearing tank is set to 3000 revolutions per minute, the heating temperature of the conical tank is set to 20-92 ℃, the stirring rate is set to 200 revolutions per minute, the sweetness and acidity of the small sample of the red glutinous rice can be increased by the white granulated sugar and the citric acid, the viscosity and the stability of the red glutinous rice can be ensured by the sodium alginate and the maltose syrup, and the taste is rich and delicious.
Further, in S7, the steamed mixed rice and the compound sugar solution are uniformly mixed for 5 minutes through a stirring tank, the stirring speed of the stirring tank is set to 20 revolutions per minute, and the red glutinous rice is ensured to uniformly absorb sugar, and simultaneously has more beautiful color and luster and soft and full taste.
Further, in S8, the finished red glutinous rice is packaged in the package by the automatic packaging equipment at the volume of 500g per package in an equal amount, the packaging is completed, the packaging speed of the automatic packaging equipment is set to 10 packages/minute, in S9, the packaged finished red glutinous rice is tiled on a freezing tunnel conveyor belt, the frozen red glutinous rice is cooled and quick-frozen through a tunnel, then is moved into a refrigerator, the internal temperature of the freezing tunnel is set to-45 ℃, the internal temperature of the refrigerator is set to 50 minutes, the internal temperature of the refrigerator is set to-18 ℃, the finished red glutinous rice is packaged through a heat-resistant and freeze-resistant food-grade packaging material, and then is quick-frozen through the freezing tunnel, so that fresh can be effectively locked when leaving a factory, the red glutinous rice is maintained, the quality guarantee period is prolonged, complex cooking is not needed when the red glutinous rice is used later, and the quality stability and the application consistency of the product are greatly improved only by reheating in boiling water for 10 minutes.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (10)
1. A tea drinking pre-made red glutinous rice small powder, which is characterized in that: the red glutinous rice small powder is soft in taste and glutinous, the red glutinous rice small powder comprises red glutinous rice, white glutinous rice, purple rice and black rice, and the red glutinous rice small powder comprises the following raw materials and auxiliary materials in parts by weight:
2. A preparation method of a tea beverage prepared from red glutinous rice comprises the following steps:
s1, washing rice with running water: cleaning Oryza Glutinosa, purple rice and fructus Zizaniae Caduciflorae;
S2, water hardening and tempering: controlling the water absorption rate of the red glutinous rice to be 20%;
s3, mixing rice: uniformly mixing the red glutinous rice, the white glutinous rice, the purple rice and the black rice in roller equipment;
S4, steaming for the first time: putting the mixed rice in a flat tray, steaming in a steam box, stewing, and cooling;
S5, secondary steaming: putting the mixed rice cooled in the tray into a steam box again for steaming and stewing;
s6, dissolving sugar: dissolving white granulated sugar and sodium alginate, decocting, and adding maltose syrup and citric acid to obtain compound sugar solution;
S7, mixing: uniformly mixing the steamed mixed rice with the composite sugar solution;
s8, packaging: packaging the finished red glutinous rice in equal amount in a packaging bag to finish packaging;
S9, quick-freezing and storing: and (5) quick-freezing the packaged red glutinous rice through a tunnel, and transferring the red glutinous rice into a refrigerator.
3. The method for preparing a tea-drinking pre-made red glutinous rice small powder according to claim 2, wherein: in the step S1, the red glutinous rice, the white glutinous rice, the purple rice and the black rice are circularly cleaned by an automatic impurity removing rice washer to remove impurities such as sand, broken stone, dust and the like, and the cleaned glutinous rice is filtered by a rice water separation device.
4. The method for preparing a tea-drinking pre-made red glutinous rice small powder according to claim 2, wherein: in the step S2, the red glutinous rice, the white glutinous rice, the purple rice and the black rice are soaked in a water circulation storage barrel for 14 hours for water conditioning, and the water flow temperature in the water circulation storage barrel is maintained at 25 ℃.
5. The method for preparing a tea-drinking pre-made red glutinous rice small powder according to claim 2, wherein: in the step S3, the red glutinous rice, the white glutinous rice, the purple rice and the black rice are put into a roller mixer for mixing for 2 minutes, and the put proportion of the red glutinous rice, the white glutinous rice, the purple rice and the black rice is 33:16:7: and 5, setting the internal capacity of the roller mixer to be 2 cubic meters and the rotating speed to be 12 revolutions per minute.
6. The method for preparing a tea-drinking pre-made red glutinous rice small powder according to claim 2, wherein: in the step S4, the red glutinous rice, the white glutinous rice, the purple rice and the black rice are paved in 22 trays in equal quantity according to the weight of 5kg of each tray, are put into a vertical steam box for steaming for 30 minutes, braised for 5 minutes, and are transferred to the environment of 15 ℃ for cooling, so that the center temperature of the glutinous rice in the tray is reduced to 20 ℃, the heating temperature of the vertical steam box is set to 105 ℃, and the steam pressure is set to 0.06MPa.
7. The method for preparing a tea-drinking pre-made red glutinous rice small powder according to claim 2, wherein: in the step S5, 5kg of 22 disks of red glutinous rice, white glutinous rice, purple rice and black rice in total are put into a vertical steaming box again for re-steaming for 20 minutes, and then are taken out from the vertical steaming box for standing, wherein the heating temperature of the vertical steaming box is set to 105 ℃, and the steam pressure is set to 0.06MPa.
8. The method for preparing a tea-drinking pre-made red glutinous rice small powder according to claim 2, wherein: in the step S6, white granulated sugar and sodium alginate are put into a high-speed shearing tank to be dissolved for 5 minutes, then the white granulated sugar and the sodium alginate are transferred into a conical tank to be decocted into sugar liquor, maltose syrup and citric acid are added into the sugar liquor, and the sugar liquor is stirred and mixed to prepare composite sugar liquor, wherein the shearing rate of the high-speed shearing tank is set to 3000 revolutions per minute, the heating temperature of the conical tank is set to 20-92 ℃, and the stirring rate is set to 200 revolutions per minute.
9. The method for preparing a tea-drinking pre-made red glutinous rice small powder according to claim 2, wherein: in the step S7, the steamed mixed rice and the compound sugar solution are uniformly mixed for 5 minutes through a stirring tank, and the stirring speed of the stirring tank is set to be 20 revolutions per minute.
10. The method for preparing a tea-drinking pre-made red glutinous rice small powder according to claim 2, wherein: in S8, the finished red glutinous rice is equally packaged in packages by automatic packaging equipment with the capacity of 500g per package to finish packaging, the packaging speed of the automatic packaging equipment is set to 10 packages/min, in S9, the packaged finished red glutinous rice is tiled on a freezing tunnel conveyor belt, the frozen red glutinous rice is quickly frozen by cooling through a tunnel and then is moved into a refrigerator, the internal temperature of the freezing tunnel is set to-45 ℃, the passing time is set to 50 minutes, and the internal temperature of the refrigerator is set to-18 ℃.
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