CN102084886A - Method for preparing mushroom tea bread - Google Patents

Abstract

The invention relates to a method for preparing mushroom tea bread. The method comprises the following steps of: preparing concentrated mushroom filtrate; 2, preparing tea leach liquor, and concentrating for later use; 3, pelleting to prepare mushroom tea; 4, preparing mushroom tea filtrate; and 5, mixing 100 weight parts of flour, 20 weight parts of white granulated sugar, 0.8 weight part of salt, 2 weight parts of yeast, 8 weight parts of shortening, 5 weight parts of milk powder, and 0.3 weight part of modifying agent, adding 48 weight parts of the mushroom tea filtrate obtained in step 1, stirring and mixing, and preparing the mushroom tea bread by the conventional bread fermentation processing method. In the mushroom tea bread prepared by the method, mushrooms with unique flavor are added during the production of instant tea to ensure that bread has nutrient components and fragrance of the mushrooms and multiple health care functions, so that the mushroom tea bread has multiple nutritional, health care and pharmacological effects.

Description

A kind of preparation method of Xianggu mushroom tea bread

Technical field

The present invention relates to the preparation method of a kind of health protection tea, specifically is a kind of preparation method of Xianggu mushroom tea bread.

Background technology

Bread is the food that people often eat, because of easy to carry, be convenient to deposit and carry and liked by people.Still there is not report at present about green tea bread.

Summary of the invention

The invention provides a kind of preparation method of Xianggu mushroom tea bread.

The present invention is achieved in that

A kind of preparation method of Xianggu mushroom tea bread is characterized in that comprising the steps:

One, selects not have new fresh mushroom or drying mushroom handle and the freezing mushroom handle that goes mouldy, the water purification rinsing is clean, it is thin slice or particle below 5 millimeters that mushroom stems is cut into length, dried mushroom grain is 1: 10 with the ratio of water, bright mushroom is 1: 5 with the ratio of water, the ratio that freezes mushroom handle and water is 1: 6, and lixiviate, filtration concentrate filtrate standby;

Two, green tea or black tea (tea stalk, tea dust) add flooding with 1: 8 ratio, when treating that water boils, pour tealeaves into, digestion below 100 ℃ 5 minutes, are cooled to rapidly then below 70 ℃, filter, leaching liquor, concentrate standby;

Three, solid ingredient is mixed, add mushroom magma and tealeaves magma in proportion respectively, stir, adopt swing comminutor granulation.Under 40 kPas of vacuums, 50～60 ℃ of conditions dry 25 minutes.Import drying machine with centrifugal spray then and carry out spray-drying, temperature is 90～100 ℃, and water content promptly makes Xianggu mushroom tea below 13%;

Four, with Xianggu mushroom tea according to the tea quality: 1: 10 ratio of volume ratio, after the boiling water lixiviate, Xianggu mushroom tea filtrate;

Five, according to the ratio proportioning of 100 parts in weight portion flour, 20 parts of white granulated sugars, 0.8 part of salt, 2 parts in yeast, 8 parts of shortenings, 5 parts of milk powder, 0.3 part of modifying agent, 48 parts of the Xianggu mushroom tea bread filtrates that the adding step 1 makes, after mixing, make Xianggu mushroom tea bread according to normal bread fermentation processing method.

The Xianggu mushroom tea bread that the present invention makes is the auxilliary mushroom that adds unique flavor in the production of instant tea process, makes bread have the nutritional labeling and the fragrance of mushroom, and plurality of health care functions is arranged, and makes Xianggu mushroom tea bread have multiple nutrients, health care and pharmacological action.

The specific embodiment

A kind of preparation method of Xianggu mushroom tea bread comprises the steps:

One, selects not have new fresh mushroom or drying mushroom handle and the freezing mushroom handle that goes mouldy, the water purification rinsing is clean, it is thin slice or particle below 5 millimeters that mushroom stems is cut into length, dried mushroom grain is 1: 10 with the ratio of water, bright mushroom is 1: 5 with the ratio of water, the ratio that freezes mushroom handle and water is 1: 6, and lixiviate, filtration concentrate filtrate standby;

Two, green tea or black tea (tea stalk, tea dust) add flooding with 1: 8 ratio, when treating that water boils, pour tealeaves into, digestion below 100 ℃ 5 minutes, are cooled to rapidly then below 70 ℃, filter, leaching liquor, concentrate standby;

Three, solid ingredient is mixed, add mushroom magma and tealeaves magma in proportion respectively, stir, adopt swing comminutor granulation.Under 40 kPas of vacuums, 50～60 ℃ of conditions dry 25 minutes.Import drying machine with centrifugal spray then and carry out spray-drying, temperature is 90～100 ℃, and water content promptly makes Xianggu mushroom tea below 13%;

Four, with Xianggu mushroom tea according to the tea quality: 1: 10 ratio of volume ratio, after the boiling water lixiviate, Xianggu mushroom tea filtrate;

Five, according to the ratio proportioning of 100 parts in weight portion flour, 20 parts of white granulated sugars, 0.8 part of salt, 2 parts in yeast, 8 parts of shortenings, 5 parts of milk powder, 0.3 part of modifying agent, 48 parts of the Xianggu mushroom tea bread filtrates that the adding step 1 makes, after mixing, make Xianggu mushroom tea bread according to normal bread fermentation processing method.

Claims (1)

1. the preparation method of an Xianggu mushroom tea bread is characterized in that comprising the steps:

One, selects not have new fresh mushroom or drying mushroom handle and the freezing mushroom handle that goes mouldy, the water purification rinsing is clean, it is thin slice or particle below 5 millimeters that mushroom stems is cut into length, dried mushroom grain is 1: 10 with the ratio of water, bright mushroom is 1: 5 with the ratio of water, the ratio that freezes mushroom handle and water is 1: 6, and lixiviate, filtration concentrate filtrate standby;

Two, green tea or black tea (tea stalk, tea dust) add flooding with 1: 8 ratio, when treating that water boils, pour tealeaves into, digestion below 100 ℃ 5 minutes, are cooled to rapidly then below 70 ℃, filter, leaching liquor, concentrate standby;

Three, solid ingredient is mixed, add mushroom magma and tealeaves magma in proportion respectively, stir, adopt swing comminutor granulation.Under 40 kPas of vacuums, 50～60 ℃ of conditions dry 25 minutes.Import drying machine with centrifugal spray then and carry out spray-drying, temperature is 90～100 ℃, and water content promptly makes Xianggu mushroom tea below 13%;

Four, with Xianggu mushroom tea according to the tea quality: 1: 10 ratio of volume ratio, after the boiling water lixiviate, Xianggu mushroom tea filtrate;

Five, according to the ratio proportioning of 100 parts in weight portion flour, 20 parts of white granulated sugars, 0.8 part of salt, 2 parts in yeast, 8 parts of shortenings, 5 parts of milk powder, 0.3 part of modifying agent, 48 parts of the Xianggu mushroom tea bread filtrates that the adding step 1 makes, after mixing, make Xianggu mushroom tea bread according to normal bread fermentation processing method.