| dc.description.abstract | Brown rice tea is used not only as fresh drink but also as tradition tea which has
many benefits for human health. The direct application enzyme has become in
more popular with passing day in food industries, notably in beverage production.
In this study, a method is provide for production brown rice tea by performing two
different enzymatic treatments to germinated brown rice with excellent flavor, high
productivity compare to conventional method. In the first method, brown rice was
germinated by soaking-gaseous treatment method and then treated with enzyme
solution. The enzyme treated rice grain through roasting process in the microwave
for 5 minutes. After that, the roasted brown rice was infused in hot water for 5min
to extract all flavor components and created characteristic aroma of brown rice tea.
In the second method, instant brown rice tea was produced from roasted brown
rice powder. After roasting, the roasted brown rice was reduced into powder and
then treated with alpha-amylase, combination of cellulase and protease enzyme.
The mingled solution is then heated, centrifuged and freeze-dried to get instant tea
powder. The brown rice tea produced is of good quality, antioxidant capacity,
suitable soluble solids good for your health, low production cost. From that, it can
be concluded that this study maybe applied well in food industry in order to supply
standard products for market at home and abroad.
Key words: Brown rice tea, soluble tea, beverages, brown rice, enzymatic treatment. | en_US |
