CN102266063A - Production method of coarse grain tea pellet - Google Patents
Production method of coarse grain tea pellet Download PDFInfo
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- CN102266063A CN102266063A CN201110176400A CN201110176400A CN102266063A CN 102266063 A CN102266063 A CN 102266063A CN 201110176400 A CN201110176400 A CN 201110176400A CN 201110176400 A CN201110176400 A CN 201110176400A CN 102266063 A CN102266063 A CN 102266063A
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- Prior art keywords
- tea
- food grain
- coarse food
- powder
- coarse grain
- Prior art date
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 241001122767 Theaceae Species 0.000 title claims description 41
- 239000008188 pellet Substances 0.000 title abstract 7
- 239000000843 powder Substances 0.000 claims abstract description 31
- 238000001035 drying Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000005096 rolling process Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 235000013305 food Nutrition 0.000 claims description 44
- 239000007788 liquid Substances 0.000 claims description 11
- 238000007654 immersion Methods 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 238000001238 wet grinding Methods 0.000 claims description 7
- 229920001592 potato starch Polymers 0.000 claims description 6
- 238000004904 shortening Methods 0.000 claims description 5
- 240000004922 Vigna radiata Species 0.000 claims description 4
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 4
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 4
- 240000001417 Vigna umbellata Species 0.000 claims description 4
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims 1
- 240000003183 Manihot esculenta Species 0.000 abstract description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 6
- 229920002472 Starch Polymers 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 5
- 235000019698 starch Nutrition 0.000 abstract description 5
- 239000008107 starch Substances 0.000 abstract description 5
- 230000002650 habitual effect Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 230000001055 chewing effect Effects 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 28
- 244000061456 Solanum tuberosum Species 0.000 description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Tea And Coffee (AREA)
Abstract
A production method of a coarse grain tea pellet comprises the following steps: fully stirring and mixing leachates of coarse grain pure powder, cassava-kind starch, white sugar, tea powder or tea to prepare wet powder, steaming the powder to be cooked by steam; performing strip rolling by a strip rolling machine, performing dicing by a dicing cutter, cooking by microwave, and keeping in reserve; performing rounding in a rounding machine to obtain a coarse grain tea pellet with a diameter of 0.8-0.9 cm, drying the coarse grain tea pellet to obtain a water weight percentage of 10-12%, and packaging to obtain a finished product. The invention changes the original habitual production process which simply adopts cassava starch as a main raw material, adopts coarse grain powder as a a main raw material, uses cassava starch as a coating, not only maintains the mouthfeel of products in the prior art, but also greatly increases the nutritive value of the tea pellet; the coarse grain tea pellet processed by microwave technology has good formation, and high yield, is not fragile, has transportation tolerance, long shelf life, significantly better mouthfeel during chewing than cassava-kind starch pellets, and good color and mouthfeel, is smooth and elastic, has boiling tolerance, is not turbid, has glistening appearance after rehydration, and has better marketability.
Description
Technical field
The present invention relates to a kind of production method of leisure food, is to change original potato class powder circle specifically, a kind of health of making through the multiple tracks processes, the production method of quick and easy interesting food.
Background technology
Potato class powder fenestra in the market is Pearl powder dumpling, and potato class powder circle is traditional snack of popular in recent years a kind of very tool leisure local flavor, but this snack can only now be cooked now in fast food restaurant, milk tea shop and eats.It generally is to adopt tapioca to make main material, adds additives such as water, carbohydrate or sweetener, caramel colorant, thickener, essence and pigment then, makes by following traditional handicraft:
Main material → auxiliary material → water → allotment stirring → spheronizator is round as a ball → screening → packing → check → finished product warehouse-in
At first, tapioca starch mixed with auxiliary material, additive pour in the mixer, the water that adds 12-15% mixes, after 5-8 minute, mixed wetted surface powder is pulverized once, drop into spheronizator, round as a ball process through about 30-35 minute, make the powder circle of diameter about 0.7 centimetre to 1.0 centimetres, again by the grading oscillating screen classification, the classification of the underproof powder circle of undesirable flat broken or granular size is gone out, and finished product enters metering and vacuum-packed program, makes the potato class powder of pearl type and justifies finished product.
Because the raw material of this food are the cassava fecula, character is disperseed frangible, even if through long-time round as a ball making, the shape of product keeps being still a problem that is difficult to thoroughly solve, through 15-20 minute boiling, it was better to make a kind of elasticity before eating, nutty potato class powder circle, companion's food as the milk tea series of market popularity is subjected to liking of vast young consumers.But because the raw material that it uses are exactly tapioca, nutrition seldom only can satisfy the mouthfeel needs.
Summary of the invention
It is quite similar with potato class powder toroidal in the past that the production method that the purpose of this invention is to provide a kind of coarse food grain tea circle, the coarse food grain tea circle that adopts this method to produce are boiled the bubble back, but local flavor and nutrition improve greatly.
The technical scheme that realization the object of the invention is taked divided for three steps:
1, getting percentage by weight is 0.2% tea powder or tealeaves, soaks 30 minutes with boiling water, makes tea powder liquid or tea immersion liquid, standby.
2, get red bean or the pure powder of mung bean coarse food grain, fineness is 80 order percent of pass 100%, according to the pure powder 30-35% of coarse food grain, potato starch 18-20%, white granulated sugar 38-40%, the weight ratio metering of tea powder liquid or tea leachate 5-14%, make wet-milling through fully mixing, cook with steam again; Use the rubbing of food tape condenser then, being cut into diameter with pelleter is 0.6-0.8 centimetre coarse food grain particle, uses the microwave shortening again, standby.
3, ready-made coarse food grain particle is put into spheronizator, add the wet-milling that mixes with potato starch and tea immersion liquid while rolling, carry out round as a ballly, make diameter and be 0.8-0.9 centimetre coarse food grain tea circle, it is 10-12% that the coarse food grain tea circle is dried to wet weight percentage, can be packaged as finished product.
It is 18-20% that the drying of coarse food grain tea circle can be dried to coarse food grain tea circle moisture content with the microwave shortening earlier, enter again in the hot blast tunnel that dry the coarse food grain tea circle is dried to wet weight percentage is 10-12%, be cooled to normal temperature final vacuum packing, vanning, warehouse-in and deposit.
Good effect of the present invention is: 1, changed the original simple habitual production technology of using tapioca to make main raw material, adopt coarse grain powder to make main raw material, the tea immersion liquid of breading hydromining, because red bean, mung bean, tealeaves contain a large amount of trace elements and nutritional labeling, cook filling with them, make dressing with tapioca, not only kept the mouthfeel of prior art products but also improved greatly the nutritive value of tea circle; 2, adopt microwave shortening, heated-air drying technology in the process, heating is rapidly, thermal losses is few, homogeneous heating, efficient energy-saving, in the heating process loss of nutrition few, in operation processing, finish sterilization in short-term simultaneously; 3, product quality increase substantially, remarkable in economical benefits, through the coarse food grain tea circle of microwave technology processing, moulding is good, and yield rate improves greatly, non-friable anti-transportation, effectively prolonged the shelf-life of food, chewed mouthfeel and obviously be better than potato class powder circle, the color and luster mouthfeel is all good, smooth flexible, anti-ly boil, not muddy, outward appearance is glittering and translucent after the rehydration, commodity is better.
The specific embodiment
1, firing pure water, is 0.2% tealeaves with weight ratio, soaks 30 minutes with cool boiling water to 85 ℃, makes the tea immersion liquid, standby.
2, get red bean or the pure powder of mung bean coarse food grain, fineness is 80 order percent of pass 100%, according to the pure powder 30% of coarse food grain, potato starch 20%, white granulated sugar 40%, the weight ratio metering of tea leachate 12%, after the input mixer passes through 5-8 minute fully mixing, pulverize one time with pulverizer again, reach the purpose that fully mixes and strengthen fineness, make coarse food grain face wet-milling, the coarse food grain face wet-milling that crushes is placed in the steamer steamed 15-18 minute, the process of steaming must be controlled quantity of steam well, crosses conference and occurs that flour is wet to collapse, and the sense of powder round mouth is chewiness not; Quantity of steam is too small, and the coarse grain powder gelatinization degree then can to occur not enough, and the gelatinization rate does not reach more than 80%, and the product rehydration effect is poor, and it is undesirable to boil the back mouthfeel; Cook the back and take out cooling; use the rubbing of food tape condenser then; being cut into diameter with pelleter is 0.6-0.8 centimetre coarse food grain particle; putting it into and enter microwave tunnel in the fixed container and carry out microwave drying. the microwave frequency that microwave drying is adopted is 2450 ± 50MHZ; microwave power is 60-86KW; coarse food grain grain moisture content after the microwave drying is between 18-20%, and is standby.
3, ready-made coarse food grain particle is put into spheronizator, add the wet-milling that mixes with potato starch and tea immersion liquid while rolling, divide the round as a ball of clock time through 30-35, make diameter and be 0.8-0.9 centimetre coarse food grain tea circle, the drying of coarse food grain tea circle adopts and is dried to coarse food grain tea circle moisture content with the microwave shortening earlier is 18-20%, enter in the hot blast tunnel dry about 5-8 minute again, it is 10-12% that the coarse food grain tea circle is dried to wet weight percentage; Air themperature is controlled between 80-95 degree centigrade in the hot blast tunnel, and temperature is crossed to hang down and can not be reached good drying effect, and rehydration effect is poor during boiling; It is big that the inside and outside moisture difference of particle integral body appears in the too high meeting of temperature, causes coarse food grain tea circle mouthfeel of finished products inhomogeneous, and poor flexibility is not tasty and refreshing; Dry back is cool to normal temperature, and vacuum packaging, vanning, warehouse-in are deposited.
Claims (2)
1. the production method of coarse food grain tea circle is characterized in that:
Get percentage by weight and be 0.2% tea powder or tealeaves, soaked 30 minutes, make tea powder liquid or tea immersion liquid with boiling water, standby;
Get red bean or the pure powder of mung bean coarse food grain, fineness is 80 order percent of pass 100%, according to the pure powder 30-35% of coarse food grain, potato starch 18-20%, white granulated sugar 38-40%, the weight ratio metering of tea powder liquid or tea leachate 5-14%, make wet-milling through fully mixing, cook with steam again; Use the rubbing of food tape condenser then, being cut into diameter with pelleter is 0.6-0.8 centimetre coarse food grain particle, uses the microwave shortening again, standby;
Ready-made coarse food grain particle is put into spheronizator, add the wet-milling that mixes with potato starch and tea immersion liquid while rolling, carry out round as a ballly, make diameter and be 0.8-0.9 centimetre coarse food grain tea circle, it is 10-12% that the coarse food grain tea circle is dried to wet weight percentage, can be packaged as finished product.
2. the production method of coarse food grain tea circle according to claim 1, it is characterized in that: it is 18-20% with microwave drying to coarse food grain tea circle moisture content earlier that the drying of coarse food grain tea circle adopts, enter in the hot blast tunnel dry again, it is 10-12% that the coarse food grain tea circle is dried to wet weight percentage, is cooled to normal temperature final vacuum packing, vanning, puts in storage and deposit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101764004A CN102266063B (en) | 2011-06-28 | 2011-06-28 | Production method of coarse grain tea pellet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101764004A CN102266063B (en) | 2011-06-28 | 2011-06-28 | Production method of coarse grain tea pellet |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102266063A true CN102266063A (en) | 2011-12-07 |
| CN102266063B CN102266063B (en) | 2012-12-12 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101764004A Expired - Fee Related CN102266063B (en) | 2011-06-28 | 2011-06-28 | Production method of coarse grain tea pellet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102266063B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613337A (en) * | 2012-04-01 | 2012-08-01 | 昆明七彩云南庆沣祥茶业股份有限公司 | Grain tea |
| CN102871025A (en) * | 2012-10-17 | 2013-01-16 | 安徽燕之坊食品有限公司 | Coarse grain food containing solid particles and method for processing same |
| CN107279960A (en) * | 2016-04-01 | 2017-10-24 | 陈志杰 | The preparation method for keeping the flavor powder circle of Q bullet mouthfeels |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2423737Y (en) * | 2000-05-23 | 2001-03-21 | 庄宏华 | Round pearl powder product with filling |
| CN1354993A (en) * | 2000-11-24 | 2002-06-26 | 魏淑凤 | Method for preparing stuffed dumplings |
| CN101647590A (en) * | 2009-07-27 | 2010-02-17 | 上海荣港工贸发展有限公司 | Method for making multicolor transparent sandwich dessert |
| CN101744289A (en) * | 2010-02-01 | 2010-06-23 | 云南龙润茶业集团有限公司 | Series of foods prepared by using tea, grains and other edible raw materials |
| CN101766280A (en) * | 2009-01-05 | 2010-07-07 | 味宝食品(昆山)有限公司 | Farci pearl-like glutinous-rice ball and preparation method thereof |
-
2011
- 2011-06-28 CN CN2011101764004A patent/CN102266063B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2423737Y (en) * | 2000-05-23 | 2001-03-21 | 庄宏华 | Round pearl powder product with filling |
| CN1354993A (en) * | 2000-11-24 | 2002-06-26 | 魏淑凤 | Method for preparing stuffed dumplings |
| CN101766280A (en) * | 2009-01-05 | 2010-07-07 | 味宝食品(昆山)有限公司 | Farci pearl-like glutinous-rice ball and preparation method thereof |
| CN101647590A (en) * | 2009-07-27 | 2010-02-17 | 上海荣港工贸发展有限公司 | Method for making multicolor transparent sandwich dessert |
| CN101744289A (en) * | 2010-02-01 | 2010-06-23 | 云南龙润茶业集团有限公司 | Series of foods prepared by using tea, grains and other edible raw materials |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613337A (en) * | 2012-04-01 | 2012-08-01 | 昆明七彩云南庆沣祥茶业股份有限公司 | Grain tea |
| CN102871025A (en) * | 2012-10-17 | 2013-01-16 | 安徽燕之坊食品有限公司 | Coarse grain food containing solid particles and method for processing same |
| CN102871025B (en) * | 2012-10-17 | 2014-03-26 | 安徽燕之坊食品有限公司 | Coarse grain food containing solid particles and method for processing same |
| CN107279960A (en) * | 2016-04-01 | 2017-10-24 | 陈志杰 | The preparation method for keeping the flavor powder circle of Q bullet mouthfeels |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102266063B (en) | 2012-12-12 |
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Address after: Jinqiao Suiyang District of Shangqiu City, Henan province 476100 Road Industrial Zone Patentee after: SHANGQIU YINZHIJIAN BIOTECHNOLOGY Co.,Ltd. Address before: Jinqiao Suiyang District of Shangqiu City, Henan province 476000 Road Industrial Zone Patentee before: SHANGQIU CITY YINZHIJIAN FOOD CO.,LTD. |
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| CP02 | Change in the address of a patent holder |
Address after: Jinqiao Suiyang District of Shangqiu City, Henan province 476100 Road (Shangqiu Ecological Food Industrial Park) Patentee after: SHANGQIU YINZHIJIAN BIOTECHNOLOGY Co.,Ltd. Address before: Jinqiao Suiyang District of Shangqiu City, Henan province 476100 Road Industrial Zone Patentee before: SHANGQIU YINZHIJIAN BIOTECHNOLOGY Co.,Ltd. |
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Granted publication date: 20121212 |