CN101416698B

CN101416698B - Production method of pu'er tea health-preserving noodles

Info

Publication number: CN101416698B
Application number: CN2008102335396A
Authority: CN
Inventors: 董文灿
Original assignee: 董文灿
Current assignee: Yunnan Yuner Flour Co., Ltd.
Priority date: 2008-11-07
Filing date: 2008-11-07
Publication date: 2010-11-10
Anticipated expiration: 2028-11-07
Also published as: CN101416698A

Abstract

The invention relates to a method for producing health-preserving noodles from Pu'er teas, comprising taking wheat flour as raw material and taking Pu'er teas as additives; mixing the wheat flour and the Pu'er teas according to a dry weight of 10:0.5-1; adding water into the Pu'er teas, digesting for 20-25 min at 80-90 DEG C; mixing the filtered soak solution with flour, uniformly stirring, extruding to shape, and then air drying, thus forming the health-preserving noodles of Pu'er teas. Because the soak solution of the Pu'er teas contains tea polyphenol, chlorophyll, Vitamin C, amino acid, microelements and so on, which, especially the tea polyphenol, have blood pressure-relieving, fat-reducing, anti-ageing and digestion-aiding functions, and so on, and which enter human bodies when people eat the noodles, to have a health-care effect on human body. The noodles have smooth and even appearance and smooth mouthfeel, and do not become mushy and break when cooked. The noodle is a food which has a health-care function and can be conveniently eaten.

Description

A kind of Pu'er tea health production method of noodle

One, technical field: the present invention relates to a kind of Pu'er tea health production method of noodle, belong to food processing technology field.

Two, background technology: noodles are one of the mankind's main food of depending on for existence, traditional noodle processing method, mostly be with the wheat be raw material through abrasive dust, it is molded to add suitable quantity of water and additive stirring extruding, obtains finished product after air-dry.Described additive generally is to add alkaline matter, increases noodles pliability and intensity.

A kind of production method of noodles from powdered cereals in being the autocratic document of CN1056989A, publication number is disclosed, it is that rice, corn, wheat, soya bean, mung bean are mixed abrasive dust in proportion, add additive and water stirring and evenly mixing, through extrusion modling, obtain the finished product noodles after air-dry, the prescription of described additive is a burnt alum 0.1～0.2%, gypsum 0.1～0.2%, it is added poach open dissolving, available after filtering.This additive also adds the alkaline matter that adds man-hour with traditional noodles the effect that is equal to, and promptly increases the toughness of noodles, makes it not rupture, and does not become to stick with paste after being soaked in water.A kind of production method of instant corn noodles in being the patent documentation of CN1056988A, publication number is then disclosed.It is with after the corn heat treatment, mixes rice or wheat abrasive dust, adds additive and water spice again.Described additive is an amylase, and addition is 0.1～0.6% of a material quantity.The effect of this additive is to make the raw material foaming.More than two known noodles produce employed additive and be alkaline matter or blowing agent, its effect there is no the health-care effect generation just in order to change the performance of flour itself.

Three, summary of the invention

The object of the present invention is to provide a kind of Pu'er tea health production method of noodle, it is to be raw material with the flour that wheat is worn into, and Pu'er tea is an additive.Wheat cooperates with the weight ratio of Pu'er tea by 10:1-1.5, and Pu'er tea was through 80～90 ℃ temperature digestion 20～25 minutes, and soak that filters out and flour stir and close, mix thoroughly, and extrusion molding again obtains Pu'er tea health noodles finished product after air-dry.

Another object of the present invention is the Pu'er tea with Traditional health care drink with function, introduce in the noodle formula of one of human staple food, make both more gesture combinations, allow people when having enough to eat, also absorb the composition of the distinctive health care of Pu'er tea, to reach the purpose of health.

The present invention implements by following technical scheme

Wheat abrasive dust to granularity is made flour less than 80 orders, adds the soak that ripe tea of Pu'er tea or Pu'er tea are given birth to tea, through stirring, rub up evenly after, enter the oodle maker extrusion molding, natural air drying promptly obtains Pu'er tea health-preserving noodle finished product.

The dry weight proportioning of described wheat flour and Pu'er tea is 10:0.5-1;

Described Pu'er tea soak is that ripe tea of Pu'er tea or the living tea of Pu'er tea are weighed in proportion, adds the 3-6 water doubly of tealeaves weight, and digestion is 20～25 minutes under 80～90 ℃ temperature, and after filtration, filtrate is the Pu'er tea soak.

Advantage of comparing with known technology and good effect

1, owing to contains Tea Polyphenols in the Pu'er tea soak, chlorophyll, vitamin C and amino acid and trace element etc., after itself and flour physics rub up, be introduced in the noodles, these effective ingredients are step-down, lipopenicillinase, anti-ageing, aid digestion etc. the function of Tea Polyphenols particularly, also enters human body in the process of food noodles, ediblely will inevitably bring the health care to act on for a long time.

2, the theophylline composition in the Pu'er tea soak is organic theophylline, it not only can replace the basic species that adds in the traditional handicraft, performance increases the toughness of noodles and the function of intensity, and this organic theophylline also has balance human electrolyte's effect, make the electrolyte of human body be alkalescent, be a kind of health equally, health-care effect.

3, this noodles smooth in appearance, carefully spare, do not become not stick with paste when going into poach, do not rupture, mouthfeel is continuous smooth mouthful when edible.Be a kind of not only health care but also the good to eat food of instant.

Four, the specific embodiment

Embodiment 1

Take by weighing 10kg flour and 0.5kg Pu'er raw tea, in Pu'er raw tea, add 3kg water and under 90 ℃ temperature digestion filtered in 20 minutes, get the Pu'er tea soak, soak joined in the 10kg flour stir with flour, after rubbing up evenly, enter the oodle maker extrusion molding, natural air drying promptly obtains Pu'er tea health-preserving noodle finished product.

Embodiment 2

Take by weighing 10kg flour and 0.8kg Pu'er cooked tea, in Pu'er cooked tea, add 3.2kg water and under 85 ℃ temperature digestion filtered in 25 minutes, get the Pu'er tea soak, soak joined in the 10kg flour stir with flour, after rubbing up evenly, enter the oodle maker extrusion molding, natural air drying promptly obtains Pu'er tea health-preserving noodle finished product.

Claims

1. a Pu'er tea health production method of noodle is made flour with wheat abrasive dust to granularity less than 80 orders, adds additive and water in proportion, after stirring, rub up evenly, enter the oodle maker extrusion molding, natural air drying, promptly obtain Pu'er tea health-preserving noodle finished product, it is characterized in that:

The dry weight proportioning of described flour and Pu'er tea is 10: 0.5-1;

Described additive is the soak that ripe tea of Pu'er tea or Pu'er tea are given birth to tea, it is that ripe tea of Pu'er tea or the living tea of Pu'er tea are weighed in proportion, adds the 3-6 water doubly of tealeaves weight, and digestion is 20～25 minutes under 80～90 ℃ temperature, after filtration, filtrate is the Pu'er tea soak.