The invention introduces an improved method for producing instant brown rice tea, addressing the common issue of flavor and aroma loss during traditional preparation. Conventional methods involve baking polished rice, then leaching it with warm water and concentrating the resulting powder, which often leads to the degradation of flavor compounds and excessive extraction of soluble starch, causing a starchy aftertaste.
To overcome these problems, the present invention utilizes low-temperature leaching of roasted polished rice at 0 to 20°C to extract the essential flavor components without dissolving the starch. This leachate is then combined with green tea extract and concentrated to produce a high-quality instant brown rice tea. Additionally, steam distillation of the roasted rice at 40 to 100°C can be used to capture the aromatic compounds, which are then added back during the concentration process to enhance the overall flavor profile.
The roasted polished rice used in this method is specifically processed to achieve a brown surface, ensuring optimal flavor extraction. Cold water leaching (0–20°C) is crucial as higher temperatures, such as 25°C or 40°C, lead to excessive starch dissolution and a less desirable taste. Leaching times typically range from 1 to 24 hours, with water-to-rice ratios between 5:1 and 10:1 to maximize flavor retention.
Cyclodextrin may also be added during the concentration phase to protect volatile aroma compounds from being lost. In addition, decompression followed by freeze-drying is recommended to improve the texture and stability of the final product.
The flavor leachate can be mixed with either the green tea leachate or the distilled aromatic fraction before being concentrated and powdered. Alternatively, the low-temperature leachate can be separately concentrated and blended with instant green tea powder for a more convenient preparation method.
This instant brown rice tea, when rehydrated with water, delivers a rich, authentic flavor and aroma. Products enriched with the aromatic distillate particularly mimic the characteristics of traditionally brewed brown rice tea.
In Example 1, 30g of roasted white rice was steeped in 150mL of 10°C water for 10 hours, yielding a 100mL leachate with 2.7% solids. After adding 0.5g of cyclodextrin, the mixture was combined with green tea leachate and concentrated under reduced pressure to 35% solids, resulting in 24g of instant tea that exhibited a strong brown rice flavor.
Example 2 demonstrated a similar approach, where tea powder was leached and concentrated, while the roasted rice was cold-leached and distilled. The mixtures were freeze-dried, producing a flavorful product with a distinct brown rice character.
In Example 3, different combinations of the leachates and distillates were tested, showing that increasing the proportion of the aromatic components significantly enhanced the flavor quality.
Finally, Example 4 highlighted a variation where the roasted rice leachate was directly freeze-dried and blended with pre-treated green tea, resulting in a product with a stronger rice flavor and superior quality compared to previous examples.
Overall, the method provides a more effective way to preserve the natural flavors and aromas of brown rice tea, making it a more appealing and authentic instant beverage option.
E60A All Terrain Electric Wheel Chair
Adult Power Wheelchair,Wheelchairs Electric Portable,Drive Electric Wheelchair,Automatic Folding Wheelchair
Suzhou Danyazhihe Technology Co., Ltd , https://www.autowheelchairs.com