发芽糙米茶的研制  

Development of Germinated Brown Rice Tea

作　　者：吕美[1] 李楠[1] 

机构地区：[1]沈阳市粮油食品科学研究所,沈阳110025

出　　处：《粮食加工》2014年第1期23-24,共2页Grain Processing

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.

关 键 词：发芽糙米 浸泡条件 发芽条件 焙炒工艺 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]