摘要
通过对发芽糙米浸泡条件、发芽条件和焙炒工艺的研究,确定出发芽糙米茶的生产工艺。结果表明:糙米用30℃水浸泡6 h后,在30℃恒温箱内发芽36 h,期间每隔1 h换气一次,每隔8 h淘洗一次,芽体长度可达到1 mm左右。干燥后的发芽糙米放入平底锅里,以弱火炒动55 min后,发芽糙米就会冒出香气,并呈咖啡般的颜色。
By germinated brown rice soaked conditions, germination conditions and roasting processes were studied to determine the germinated brown rice tea production process. The results showed that: brown rice soaked with water after 6 h 30 ℃, 30 ℃ incubator at germination 36 h, 1 h intervals during ventilation once every 8 h washing once, shoot length can reach about 1 mm. After drying the germinated brown rice pan release to weak fire fried after moving 55 min, germinated brown rice aroma will emerge, and was coffee like color.
出处
《粮食加工》
2014年第1期23-24,共2页
Grain Processing
关键词
发芽糙米
浸泡条件
发芽条件
焙炒工艺
germinated brown rice,soaking conditions,germination conditions,roasting process
