CN103315270A - Canned tea sauce and preparation method thereof - Google Patents
Canned tea sauce and preparation method thereof Download PDFInfo
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- CN103315270A CN103315270A CN2013101856452A CN201310185645A CN103315270A CN 103315270 A CN103315270 A CN 103315270A CN 2013101856452 A CN2013101856452 A CN 2013101856452A CN 201310185645 A CN201310185645 A CN 201310185645A CN 103315270 A CN103315270 A CN 103315270A
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Abstract
The invention discloses a canned tea sauce. The canned tea sauce is characterized in that the canned tea sauce includes 50% by weight of flour doped with tea juice, 10% by weight of salt, 0.03-0.05% by weight of asperigillus flavus, 0.05% by weight of sodium benzoate and the balance being water, wherein the ratio of the flour to the tea juice in the flour doped with the tea juice is 1.5-2.5:10, and the ratio of tea to water in the tea juice is 0.8-1.5:10-15. The tea from producing area and the water are mixed, steamed and boiled in a certain ratio to obtain the required tea juice. The tea juice after filtration is mixed with the flour in a certain ratio, so that the flavor of the tea is mixed into the flour. Through sequential addition of the asperigillus flavus, the salt and the water, and addition of the sodium benzoate in a certain ratio, the flavor of the tea sauce, is improved. Finally, the tea sauce obtained from the above steps is heated and then cooled down to obtain the canned tea sauce.
Description
Technical field
The present invention relates to a kind of canned tea sauce and preparation method thereof, belong to the production of condiments field.
Background technology
China produces as first of world's tealeaves and the first consumption big country, the tremendous growth potential of following China tea industry.Tea is one of the world's three large beverages, exports the second big country and China is world tea output the first big country, tea.From domestic, having tea becomes most Chinese one way of life customs, and tea has become indispensable health drink and spiritual drink in the social life, and from international demand, the Chinese tea outlet keeps steady growth situation always.In addition, Chinese tea byproduct industry also obtains the active support of the government and support, thereby so that tealeaves byproduct industry begins to move towards society, market-oriented, tealeaves byproduct industry future growth potential is very large.Because tealeaves is rich in Tea Polyphenols and Macro and microelements, has certain health care functions, considers that for this reason a kind of combination of research and development utilizes the tealeaves in the place of production, thereby obtain a kind of tea sauce of unique flavor, thereby catch up with the market demand.
Summary of the invention
Technical problem to be solved by this invention provides a kind of canned tea sauce and preparation method thereof, compared to traditional bean material, and the characteristics of unique flavor.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of canned tea sauce, its innovative point is to comprise: the flour that is doped with tea juice of part by weight 50%, the salt of part by weight 10%, the yellow song of part by weight 0.03 ~ 0.05%, the Sodium Benzoate of part by weight 0.05% and the water of surplus, the ratio of tea juice and flour is in the wherein said flour that is doped with tea juice: 1.5 ~ 2.5:10, tealeaves in the described tea juice: the water ratio is 0.8 ~ 1.5:10 ~ 15.
Further, the best proportioning of tea juice and flour is in the described flour that is doped with tea juice: 2:10, and the best proportioning of tealeaves and water is 1:10 in the tea juice.
A kind of preparation method of can tea sauce mainly comprises the steps:
A. flour is cooked, be cooled to below 40 degree, dry after will it lane becoming fragment to ferment; B. with after the tealeaves impurity elimination according to the ratio of above-mentioned tealeaves and water, tealeaves is placed boiling in the water, obtain tea juice, guarantee water temperature at 90 degree, the time is 15 ~ 30 minutes, the juice of receiving guest with tea is cooled to that 40 degree are following to be filtered.
C. according to the above ratio with tea juice with cook the flour that dries and mix, obtain to be doped with the flour of tea juice, the Huang Quyu that then adds corresponding part by weight according to aforementioned proportion is doped with the flour mixing of tea juice;
D. then add salt and the water of corresponding part by weight and the flour mixing that is doped with tea juice according to aforementioned proportion, the dress cylinder at cylinder mouth mask one deck gauze, and shone 1-2 individual month under the sun;
E. receive guest with tea behind the sauce fermenting-ripening, add the Sodium Benzoate of above-mentioned part by weight;
F. the tea sauce that obtains of heating steps e, and so that its center product temperature reaches 80 ℃, continues 30min, cooling finally obtains canned tea sauce after the sterilization.
The invention has the advantages that: the tealeaves in the place of production and water are allocated boiling by a certain percentage, obtain required tea juice, filter rear and a certain proportion of flour mixing, so that the taste of tealeaves enters into flour, then add successively yellow bent, Yan Heshui, and under the sun, shine a period of time and make it fermentation.Add a certain proportion of Sodium Benzoate, thereby increase the local flavor of tea sauce, heat at last the tea sauce that above-mentioned steps obtains, cooling obtains canned tea sauce.Adopt this mode that replaces beans or Partial Replacement beans with tealeaves fully, in conjunction with the advantage of tealeaves in the place of production, the production control cost.
The specific embodiment
Each composition proportion of canned tea sauce all is weight percentage among the present invention.
Embodiment 1(best proportioning)
Raw material: the flour that is doped with tea juice of part by weight 50%, the salt of part by weight 10%, the yellow song of part by weight 0.03%, the Sodium Benzoate of part by weight 0.05% and the water of surplus, be doped with wherein that the ratio of tea juice and flour is in the flour of tea juice: 2:10, tealeaves in the tea juice: the water ratio is 1:10.
The preparation method is as follows:
At first, flour is cooked, be cooled to below 40 degree, dry after will it lane becoming the fragment fermentation, guarantee after the tealeaves impurity elimination that the ratio of tealeaves and water is 1:10, tealeaves is placed boiling in the water, obtain tea juice, guarantee that water temperature spends 90, the duration is 30 minutes; The juice of receiving guest with tea is cooled to 40 and spends filter, guarantees that the ratio of tea juice and flour is 1:10, then evenly mixes; The Huang Quyu that adds part by weight 0.03% is doped with the flour mixing of tea juice; Then add the salt of 10% part by weight and the water and the flour mixing that is doped with tea juice of surplus, the dress cylinder at cylinder mouth mask one deck gauze, and shone 55 days under the sun; Receive guest with tea behind the sauce fermenting-ripening, add the Sodium Benzoate of part by weight 0.05%; The tea sauce that the heating above-mentioned steps obtains, and so that its center product temperature reaches 80 ℃, continues 30min, cooling finally obtains canned tea sauce after the sterilization.After testing, gained sauce end product quality reaches the Q/DHZ0001S-2011 standard-required fully.
Embodiment 2
Raw material: the flour that is doped with tea juice of part by weight 50%, the salt of part by weight 10%, the yellow song of part by weight 0.04%, the Sodium Benzoate of part by weight 0.05% and the water of surplus, be doped with wherein that the ratio of tea juice and flour is in the flour of tea juice: 2.5:10, tealeaves in the tea juice: the water ratio is 1:10.
The preparation method is as follows:
At first, flour is cooked, be cooled to below 40 degree, dry after will it lane becoming the fragment fermentation, guarantee after the tealeaves impurity elimination that the ratio of tealeaves and water is 1:10, tealeaves is placed boiling in the water, obtain tea juice, guarantee that water temperature spends 90, the duration is 15 minutes; The juice of receiving guest with tea is cooled to 40 and spends filter, guarantees that the ratio of tea juice and flour is 2.5:10, then evenly mixes; The Huang Quyu that adds part by weight 0.04% is doped with the flour mixing of tea juice; Then add the salt of 10% part by weight and the water and the flour mixing that is doped with tea juice of surplus, the dress cylinder at cylinder mouth mask one deck gauze, and shone 55 days under the sun; Receive guest with tea behind the sauce fermenting-ripening, add the Sodium Benzoate of part by weight 0.05%; The tea sauce that the heating above-mentioned steps obtains, and so that its center product temperature reaches 80 ℃, continues 30min, cooling finally obtains canned tea sauce after the sterilization.After testing, gained sauce end product quality reaches the Q/DHZ0001S-2011 standard-required fully.
Embodiment 3
Raw material: the flour that is doped with tea juice of part by weight 50%, the salt of part by weight 10%, the yellow song of part by weight 0.05%, the Sodium Benzoate of part by weight 0.05% and the water of surplus, be doped with wherein that the ratio of tea juice and flour is in the flour of tea juice: 2.5:10, tealeaves in the tea juice: the water ratio is 1.5:10.
The preparation method is as follows:
At first, flour is cooked, be cooled to below 40 degree, dry after will it lane becoming the fragment fermentation, guarantee after the tealeaves impurity elimination that the ratio of tealeaves and water is 1.5:10, tealeaves is placed boiling in the water, obtain tea juice, guarantee that water temperature spends 90, the duration is 15 ~ 30 minutes; The juice of receiving guest with tea is cooled to 40 and spends filter, guarantees that the ratio of tea juice and flour is 2.5:10, then evenly mixes; The Huang Quyu that adds part by weight 0.05% is doped with the flour mixing of tea juice; Then add the salt of 10% part by weight and the water and the flour mixing that is doped with tea juice of surplus, the dress cylinder at cylinder mouth mask one deck gauze, and shone 55 days under the sun; Receive guest with tea behind the sauce fermenting-ripening, add the Sodium Benzoate of part by weight 0.05%; The tea sauce that the heating above-mentioned steps obtains, and so that its center product temperature reaches 80 ℃, continues 30min, cooling finally obtains canned tea sauce after the sterilization.After testing, gained sauce end product quality reaches the Q/DHZ0001S-2011 standard-required fully.
Embodiment 4
Raw material: the flour that is doped with tea juice of part by weight 50%, the salt of part by weight 10%, the yellow song of part by weight 0.05%, the Sodium Benzoate of part by weight 0.05% and the water of surplus, be doped with wherein that the ratio of tea juice and flour is in the flour of tea juice: 2:10, tealeaves in the tea juice: the water ratio is 1.5:10.
The preparation method is as follows:
At first, flour is cooked, be cooled to below 40 degree, it lane is become guarantee that the ratio of tealeaves and water is 1.5:10 after shining the stem tea impurity elimination after the fragment fermentation, tealeaves is placed boiling in the water, obtain tea juice, guarantee water temperature at 90 degree, the duration is 15 ~ 30 minutes; The juice of receiving guest with tea is cooled to 36 and spends filter, guarantees that the ratio of tea juice and flour is 2:10, then evenly mixes; The Huang Quyu that adds part by weight 0.05% is doped with the flour mixing of tea juice; Then add the salt of 10% part by weight and the water and the flour mixing that is doped with tea juice of surplus, the dress cylinder at cylinder mouth mask one deck gauze, and shone 55 days under the sun; Receive guest with tea behind the sauce fermenting-ripening, add the Sodium Benzoate of part by weight 0.05%; The tea sauce that the heating above-mentioned steps obtains, and so that its center product temperature reaches 80 ℃, continues 30min, cooling finally obtains canned tea sauce after the sterilization.After testing, gained sauce end product quality reaches the Q/DHZ0001S-2011 standard-required fully.
Embodiment 5
Raw material: the flour that is doped with tea juice of part by weight 50%, the salt of part by weight 10%, the yellow song of part by weight 0.03%, the Sodium Benzoate of part by weight 0.05% and the water of surplus, be doped with wherein that the ratio of tea juice and flour is in the flour of tea juice: 1:10, tealeaves in the tea juice: the water ratio is 2:10.
The preparation method is as follows:
At first, flour is cooked, be cooled to below 40 degree, it lane is become guarantee that the ratio of tealeaves and water is 1:10 after shining the stem tea impurity elimination after the fragment fermentation, tealeaves is placed boiling in the water, obtain tea juice, guarantee water temperature at 90 degree, the duration is 30 minutes; The juice of receiving guest with tea is cooled to 50 and spends filter, guarantees that the ratio of tea juice and flour is 2:10, then evenly mixes; The Huang Quyu that adds part by weight 0.03% is doped with the flour mixing of tea juice; Then add the salt of 10% part by weight and the water and the flour mixing that is doped with tea juice of surplus, the dress cylinder at cylinder mouth mask one deck gauze, and shone 60 days under the sun; Receive guest with tea behind the sauce fermenting-ripening, add the Sodium Benzoate of part by weight 0.05%; The tea sauce that the heating above-mentioned steps obtains, and so that its center product temperature reaches 80 ℃, continues 30min, cooling finally obtains canned tea sauce after the sterilization.After testing, gained sauce end product quality reaches the Q/DHZ0001S-2011 standard-required fully.
The present invention is not restricted to the described embodiments, and a little changes and improvements without departing from the spirit and scope of the present invention all fall in the scope of protection of present invention.
Claims (3)
1. canned tea sauce, it is characterized in that comprising: the flour that is doped with tea juice of part by weight 50%, the salt of part by weight 10%, the yellow song of part by weight 0.03 ~ 0.05%, the Sodium Benzoate of part by weight 0.05% and the water of surplus, the ratio of tea juice and flour is in the wherein said flour that is doped with tea juice: 1.5 ~ 2.5:10, tealeaves in the described tea juice: the water ratio is 0.8 ~ 1.5:10 ~ 15.
2. a kind of canned tea sauce according to claim 1 is characterized in that: the best proportioning of tea juice and flour is in the described flour that is doped with tea juice: 2:10, and the best proportioning of tealeaves and water is 1:10 in the tea juice.
3. the preparation method of a kind of can tea sauce according to claim 1 mainly comprises the steps:
A. flour is cooked, be cooled to below 40 degree, dry after will it lane becoming fragment to ferment;
B. with after the tealeaves impurity elimination according to the ratio of above-mentioned tealeaves and water, tealeaves is placed boiling in the water, obtain tea juice, guarantee water temperature at 90 degree, the time is 15 ~ 30 minutes, the juice of receiving guest with tea is cooled to that 40 degree are following to be filtered;
C. according to the above ratio with tea juice with cook the flour that dries and mix, obtain to be doped with the flour of tea juice, the Huang Quyu that then adds corresponding part by weight according to aforementioned proportion is doped with the flour mixing of tea juice;
D. then add salt and the water of corresponding part by weight and the flour mixing that is doped with tea juice according to aforementioned proportion, the dress cylinder at cylinder mouth mask one deck gauze, and shone 1-2 individual month under the sun;
E. receive guest with tea behind the sauce fermenting-ripening, add the Sodium Benzoate of above-mentioned part by weight;
F. the tea sauce that obtains of heating steps e, and so that its center product temperature reaches 80 ℃, continues 30min, cooling finally obtains canned tea sauce after the sterilization.
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| CN2013101856452A CN103315270A (en) | 2013-05-20 | 2013-05-20 | Canned tea sauce and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113367321A (en) * | 2020-03-09 | 2021-09-10 | 四川大学 | Salty tea sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133823A (en) * | 2007-09-28 | 2008-03-05 | 朱春荣 | Method of producing flour paste |
| CN101606683A (en) * | 2009-07-23 | 2009-12-23 | 刘志良 | The prescription of green tea soy sauce |
| KR20110085637A (en) * | 2010-01-21 | 2011-07-27 | 김영성 | Fermented soybean sauce including the pear extract and its process |
-
2013
- 2013-05-20 CN CN2013101856452A patent/CN103315270A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133823A (en) * | 2007-09-28 | 2008-03-05 | 朱春荣 | Method of producing flour paste |
| CN101606683A (en) * | 2009-07-23 | 2009-12-23 | 刘志良 | The prescription of green tea soy sauce |
| KR20110085637A (en) * | 2010-01-21 | 2011-07-27 | 김영성 | Fermented soybean sauce including the pear extract and its process |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113367321A (en) * | 2020-03-09 | 2021-09-10 | 四川大学 | Salty tea sauce and preparation method thereof |
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Application publication date: 20130925 |