CN104920975A - Green tea noodles rich in catechin and preparation method of green tea noodles - Google Patents
Green tea noodles rich in catechin and preparation method of green tea noodles Download PDFInfo
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Abstract
The invention discloses green tea noodles rich in catechin and a preparation method of the green tea noodles and belongs to the technical field of food processing. The green tea noodles comprise the following components in percentage by weight: 0.1-24% of green tea extract, 0.1-10% of theanine, 60-85% of flour, 0.1-0.4% of edible fine salt, 0.1-0.4% of edible alkali and the balance of water, wherein the total amount of the green tea extract, the theanine, the flour, the edible fine salt and the edible alkali does not exceed 86%. According to the green tea noodles disclosed by the invention, by separately pre-mixing and dissolving the green tea extract with the theanine in one group and the edible fine salt and the edible alkali as another group in the preparation process and respectively adding the solutions into a mixing jar, the problem that tea polyphenol and catechin in the green tea noodles change in color under an alkaline condition is solved, so that the green tea noodles which are excellent in taste, good and uniform in color and luster and further have various effective nutritional components in green tea and flour are obtained.
Description
Technical field
The present invention relates to food processing technology field, specifically, relate to a kind of green tea noodles being rich in catechin and preparation method thereof.
Background technology
Catechin (catechins) is the general name of a class material, lot of domestic and foreign research shows, removing human free radical, anti-oxidant, radioresistance, hypotensive blood pressure and blood lipoid, antibacterial, prevention cardiovascular and cerebrovascular disease, anticancer etc. in, catechin is the composition that in Tea Polyphenols (GreenTeaPolyphenols, GTP), biologically active is the strongest.In tealeaves, higher, the active stronger catechin of content mainly contains seven kinds: E-C, EGC, D-C, EGCG, ECG, GCG and CG.The research of catechin has become one of the focus in the fields such as Tea Processing, medicine, health products, daily use chemicals, about the extracting and developing of catechin and purifying have many bibliographical informations.But generally speaking, application study, the end product developmental research of domestic catechin are also less compared with abroad, and China is Tea Production big country, still there is a large amount of Summer-autumn tea leaves not gather utilization every year, thus cause the surplus of China's tealeaves production capacity.Therefore, that widens tealeaves utilizes channel significant, to Catechin in Tea extraction and application on food, can solve the problem of tealeaves production capacity surplus to a great extent.
Theanine (Theanine) is distinctive non-protein amino acid in tealeaves, is also one of taste compound of tealeaves, accounts for 50 ~ 60% of total amino acid content in tealeaves.Theanine belongs to amides compound.Research shows that theanine has affect neurotransmitter secretion in brain, excitement that antagonism caffeine causes, keeping tensions down mood, hypotensive, antifatigue, assists the physiological functions such as Tumor suppression.Be mainly used in medicine and food additives at present.
Wheaten food is the food that people like, noodles are on the market generally buck face, egg noodle and green tea noodles, and wherein green tea noodles is particularly welcomed by the people.Catechin and theanine are utilized production face, not only can improve the quality in face, and the problem of tealeaves production capacity surplus can also be solved to a great extent.Applicant of the present invention has applied for a kind of instant tea powder noodles being rich in zinc trace element selenium and preparation method thereof (application number: patent of invention 201310303915.5) in 2013, noodles toughness prepared by the method is inadequate, easily disconnected bar, and smooth degree is good not.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of preparation method being rich in catechin green tea noodles, using the green-tea extract of extraction purification from tealeaves, theanine, flour and drinking water as primary raw material, add edible refined salt, dietary alkali makes the natural green tea noodles being rich in catechin.
Concrete technical scheme of the present invention is as follows:
A kind of green tea noodles being rich in catechin, by weight percentage, its composition comprises: green-tea extract 0.1 ~ 24%, theanine 0.1 ~ 10%, flour 60 ~ 85%, edible refined salt 0.1 ~ 0.4% and dietary alkali 0.1 ~ 0.4%, and the total amount of green-tea extract, theanine, flour, edible refined salt and dietary alkali is no more than 86%, surplus is water;
Wherein, in described green-tea extract, catechin mass fraction is 20 ~ 99.9%, caffeine mass fraction≤0.05%.
The described green tea noodles being rich in catechin, by weight percentage, its composition comprises: green-tea extract 1 ~ 20%, theanine 1 ~ 8%, flour 60 ~ 80%, edible refined salt 0.1 ~ 0.3% and dietary alkali 0.1 ~ 0.3%, and the total amount of green-tea extract, theanine, flour, edible refined salt and dietary alkali is no more than 86%, surplus is water; Wherein, in described green-tea extract, catechin mass fraction is 60 ~ 99.9%, caffeine mass fraction≤0.05%.
The described green tea noodles being rich in catechin, by weight percentage, its composition comprises: green-tea extract 12%, theanine 2%, flour 70%, edible refined salt 0.4% and dietary alkali 0.4%, and surplus is water; Wherein, in described green-tea extract, catechin mass fraction is 95%, caffeine mass fraction≤0.05%.
The preparation method of described green-tea extract and theanine is: adopt green tea stem tea or fresh tea passes to be raw material, take water as solvent, feed liquid mass ratio 1:(5 ~ 20 according to tealeaves and water) ratio mixing, at the temperature of 50 ~ 100 DEG C after Continuous Countercurrent Extraction, through stainless steel mesh or ceramic membrane ultrafitration, ultrafiltration permeate concentrates through negative pressure of vacuum or reverse osmosis membrane apparatus circulation and obtains concentrate; Concentrate through be loaded to polystyrene type large pore resin absorption column absorption saturated after, first use distilled water wash-out, obtain the first eluent, then use percentage by volume 5 ~ 20% ethanol elution, obtain the second eluent, respectively collect two kinds of eluents;
Wherein, the second eluent concentrates through negative pressure of vacuum or reverse osmosis membrane apparatus circulation and obtains concentrate, and this concentrate, after vacuum freeze drying or hig h-speed centrifugal spray drying, after 200 mesh sieves, obtains green-tea extract;
Wherein, first eluent is after ultrafiltration, reverse osmosis concentration, macroporous resin adsorption decolouring, cationic exchange resin adsorption, ammoniacal liquor wash-out, gained ammoniacal liquor eluent is after Vacuum Concentration or hig h-speed centrifugal spray drying, obtain the theanine that purity is more than 40%, again through microcrystalline cellulose column chromatography, absolute ethyl alcohol Crystallization Separation purifying, obtain the theanine that purity reaches more than 95%.
The described preparation method being rich in the green tea noodles of catechin, comprises the following steps:
Raw material premix process → dissolving → tune powder → slaking → calendering → slitting peg → drying → automatically block → metering packing finished product;
The process of described raw material premix is weighed by proportioning green-tea extract, theanine, dietary alkali and edible refined salt, using green-tea extract, theanine as one group, edible refined salt, dietary alkali separately mixed as other one group.
Described dissolving is that two groups of mixed powders of gained after premix treatment step are added water respectively, is dissolved into solution state.
Described tune powder is first added by charge door by flour to adjust in powder cylinder, again edible refined salt and dietary alkali lysate, green-tea extract and theanine lysate are added respectively and adjust in powder cylinder, finally add water, stir 8 ~ 10 minutes with the speed of 400 ~ 500r/min, dough temperature controls between 25 ~ 32 DEG C.
The time of described slaking is 10 ~ 20 minutes.
Described calendering is by dough calendering formation good for slaking, adopt compound calendering, continuous calendering, according to description extreme trace roller thickness in blocks at 0.7 ~ 1.2mm, during production disc bar, thickness should control at 1.3 ~ 1.8mm, calendering multiple is 8 ~ 10 times, makes dough sheet consolidation, bright and clean.
The drying condition of described drying steps is: oven dry all times is 4 ~ 6h, wherein cold wind Ding Tiao district temperature 20 ~ 26 DEG C, humidity 30 ~ 35%; Protect damp perspiration district temperature 30 ~ 35 DEG C, humidity 80 ~ 85%; High temperature drying district temperature 40 ~ 43 DEG C, humidity 70 ~ 80%; Cooling and drying district temperature 34 ~ 37 DEG C, humidity 60 ~ 65%; Cooling zone temperature near room temperature falls, humidity 50 ~ 60%.
The described green tea noodles being rich in catechin can adopt nontoxic polybag, wrapping paper or carton package, or packs by user's requirement.
Described tune powder cylinder comprises cylinder body, main charging aperture, stirring rod and discharging opening, main charging aperture is arranged on the top cover of cylinder body, discharging opening is arranged on the bottom of cylinder body, stirring rod is arranged on the top cover of cylinder body, and the top cover that cylinder body is passed in one end of stirring rod enters in cylinder body, also comprises the first charging aperture be arranged on cylinder body, the second charging aperture and the 3rd charging aperture.
Described first charging aperture and the 3rd charging aperture are arranged on the both sides of cylinder body, and the second charging aperture is arranged on the top cover of cylinder body.
Beneficial effect of the present invention is: the present invention passes through green-tea extract, theanine is as one group, edible refined salt, dietary alkali separates premix as other one group and dissolves, then add respectively simultaneously adjust in powder cylinder, efficiently solve the problem of Tea Polyphenols in green tea noodles and catechin variable color in the basic conditions, alkali has convergence gluten, improve the function of noodles toughness and smooth degree, thus it is all good to obtain mouthfeel, good colour is even, have the green tea noodles of the multiple effective nutritional labeling in green tea and noodles concurrently simultaneously, efficiently solve the noodles toughness existed when catechin is used for preparing noodles by prior art inadequate, easily disconnected bar and the imperfect technical barrier of smooth degree.
Accompanying drawing explanation
Fig. 1 is the elevational cross-sectional view of tune powder cylinder of the present invention.
In figure: 1-cylinder body; The main charging aperture of 2-; 3-stirring rod; 4-discharging opening; 5-first charging aperture; 6-second charging aperture; 7-the 3rd charging aperture.
Detailed description of the invention
Conveniently those skilled in the art will recognize that the present invention will be further described below in conjunction with embodiment.Embodiment is only illustrating this invention, is not limitation of the invention, and the step not doing in embodiment to illustrate is all prior arts, is not described in detail at this.
Embodiment one
Raw material:
Green-tea extract 0.1kg, theanine 0.1kg, flour 85kg, edible refined salt 0.1kg and dietary alkali 0.1kg, water 14.6kg; Wherein, in described green-tea extract, catechin mass fraction is 99.9%, and caffeine mass fraction is 0.03%.
Preparation method:
Raw material premix process → dissolving → tune powder → slaking → calendering → slitting peg → drying → automatically block → metering packing finished product.
The process of described raw material premix is weighed by proportioning green-tea extract, theanine, dietary alkali and edible refined salt, using green-tea extract, theanine as one group, edible refined salt, dietary alkali separately mixed as other one group.
Described dissolving is that two groups of mixed powders of gained after premix treatment step are added water respectively, is dissolved into solution state, obtains edible refined salt and dietary alkali lysate, green-tea extract and theanine lysate respectively.
Described tune powder is added by raw material to adjust in powder cylinder to allocate, as shown in Figure 1, described tune powder cylinder comprises cylinder body 1, main charging aperture 2, stirring rod 3 and discharging opening 4, main charging aperture 2 is arranged on the top cover of cylinder body 1, discharging opening 4 is arranged on the bottom of cylinder body 1, stirring rod 3 is arranged on the top cover of cylinder body 1, and the top cover that cylinder body 1 is passed in one end of stirring rod 3 enters in cylinder body, first charging aperture 5 and the 3rd charging aperture are arranged on the both sides of cylinder body 1 near top, and the second charging aperture 6 is arranged on the top cover of cylinder body 1.When adjusting powder, first being added by main charging aperture 1 by flour adjusts in powder cylinder, edible refined salt and dietary alkali lysate, green-tea extract and theanine lysate being added from the first charging aperture 5 and the 3rd charging aperture 7 respectively adjusts powder cylinder again, finally water is joined cylinder body 1 from the second charging aperture 6, stir 8 minutes with the speed of 400r/min, dough temperature controls at 25 DEG C.
The time of described slaking is 10 minutes.
Described calendering is by dough calendering formation good for slaking, adopts compound calendering, continuous calendering, and according to description extreme trace roller thickness in blocks at 0.7mm, when producing disc bar, thickness should control at 1.3mm, and calendering multiple is 8 times, makes dough sheet consolidation, bright and clean.
The drying condition of described drying steps is: oven dry all times is 4h, wherein cold wind Ding Tiao district temperature 20 DEG C, humidity 30%; Protect damp perspiration district temperature 30 DEG C, humidity 80%; High temperature drying district temperature 40 DEG C, humidity 70%; Cooling and drying district temperature 37 DEG C, humidity 60%; Cooling zone temperature near room temperature falls, humidity 50%.
Described packaging adopts nontoxic plastic bag packaging.
The preparation method of described green-tea extract and theanine is: adopt green tea stem tea to be raw material, take water as solvent, according to the ratio mixing of the feed liquid mass ratio 1:5 of tealeaves and water, at the temperature of 50 DEG C after Continuous Countercurrent Extraction, through stainless steel mesh ultrafiltration, ultrafiltration permeate concentrates through negative pressure of vacuum circulation and obtains concentrate; Concentrate through be loaded to polystyrene type large pore resin absorption column absorption saturated after, first use distilled water wash-out, obtain the first eluent, then use percentage by volume 5% ethanol elution, obtain the second eluent, respectively collect two kinds of eluents; First eluent is after ultrafiltration, reverse osmosis concentration, macroporous resin adsorption decolouring, cationic exchange resin adsorption, ammoniacal liquor wash-out, gained ammoniacal liquor eluent is after Vacuum Concentration drying, obtain the theanine that purity is 42%, again through microcrystalline cellulose column chromatography, absolute ethyl alcohol Crystallization Separation purifying, obtain the theanine that purity reaches 96%; Second eluent concentrates through negative pressure of vacuum and obtains concentrate, and this concentrate, after vacuum freeze drying, after 200 mesh sieves, obtains green-tea extract.
Embodiment two
Raw material:
Green-tea extract 24kg, theanine 1kg, flour 60kg, edible refined salt 0.2kg and dietary alkali 0.2kg, water 14.6kg; Wherein, in described green-tea extract, catechin mass fraction is 20%, and caffeine mass fraction is 0.05%.
Preparation method:
Raw material premix process → dissolving → tune powder → slaking → calendering → slitting peg → drying → automatically block → metering packing finished product.
The process of described raw material premix is weighed by proportioning green-tea extract, theanine, dietary alkali and edible refined salt, using green-tea extract, theanine as one group, edible refined salt, dietary alkali separately mixed as other one group.
Described dissolving is that two groups of mixed powders of gained after premix treatment step are added water respectively, is dissolved into solution state, obtains edible refined salt and dietary alkali lysate, green-tea extract and theanine lysate respectively.
Described tune powder is added by raw material to adjust in powder cylinder to allocate, as shown in Figure 1, described tune powder cylinder comprises cylinder body 1, main charging aperture 2, stirring rod 3 and discharging opening 4, main charging aperture 2 is arranged on the top cover of cylinder body 1, discharging opening 4 is arranged on the bottom of cylinder body 1, stirring rod 3 is arranged on the top cover of cylinder body 1, and the top cover that cylinder body 1 is passed in one end of stirring rod 3 enters in cylinder body, first charging aperture 5 and the 3rd charging aperture are arranged on the both sides of cylinder body 1 near top, and the second charging aperture 6 is arranged on the top cover of cylinder body 1.When adjusting powder, first being added by main charging aperture 1 by flour adjusts in powder cylinder, edible refined salt and dietary alkali lysate, green-tea extract and theanine lysate being added from the first charging aperture 5 and the 3rd charging aperture 7 respectively adjusts powder cylinder again, finally water is joined cylinder body 1 from the second charging aperture 6, stir 8 ~ 10 minutes with the speed of 500r/min, dough temperature controls at 32 DEG C.
The time of described slaking is 20 minutes.
Described calendering is by dough calendering formation good for slaking, adopts compound calendering, continuous calendering, and according to description extreme trace roller thickness in blocks at 1.2mm, when producing disc bar, thickness should control at 1.8mm, and calendering multiple is 10 times, makes dough sheet consolidation, bright and clean.
The drying condition of described drying steps is: oven dry all times is 6h, wherein cold wind Ding Tiao district temperature 26 DEG C, humidity 35%; Protect damp perspiration district temperature 35 DEG C, humidity 85%; High temperature drying district temperature 43 DEG C, humidity 80%; Cooling and drying district temperature 34 DEG C, humidity 60 ~ 65%; Cooling zone temperature near room temperature falls, humidity 60%.
Described packaging adopts nontoxic carton package.
The preparation method of described green-tea extract and theanine is: adopt fresh green tea leaf to be raw material, take water as solvent, according to the ratio mixing of the feed liquid mass ratio 1:20 of tealeaves and water, at the temperature of 100 DEG C after Continuous Countercurrent Extraction, through ceramic membrane ultrafitration, ultrafiltration permeate concentrates through reverse osmosis membrane apparatus circulation and obtains concentrate; Concentrate through be loaded to polystyrene type large pore resin absorption column absorption saturated after, first use distilled water wash-out, obtain the first eluent, then use percentage by volume 20% ethanol elution, obtain the second eluent, respectively collect two kinds of eluents; First eluent is after ultrafiltration, reverse osmosis concentration, macroporous resin adsorption decolouring, cationic exchange resin adsorption, ammoniacal liquor wash-out, gained ammoniacal liquor eluent is after hig h-speed centrifugal spray drying, obtain the theanine that purity is more than 42%, again through microcrystalline cellulose column chromatography, absolute ethyl alcohol Crystallization Separation purifying, obtain the theanine that purity reaches 96%; Second eluent concentrates through reverse osmosis membrane apparatus circulation and obtains concentrate, and this concentrate, after hig h-speed centrifugal spray drying, after 200 mesh sieves, obtains green-tea extract.
Embodiment three
Raw material:
Green-tea extract 12kg, theanine 2kg, flour 70kg, edible refined salt 0.4kg and dietary alkali 0.4kg, water 15.2kg; Wherein, in described green-tea extract, catechin mass fraction is 95%, and caffeine mass fraction is 0.02%.
Preparation method:
Raw material premix process → dissolving → tune powder → slaking → calendering → slitting peg → drying → automatically block → metering packing finished product.
The process of described raw material premix is weighed by proportioning green-tea extract, theanine, dietary alkali and edible refined salt, using green-tea extract, theanine as one group, edible refined salt, dietary alkali separately mixed as other one group.
Described dissolving is that two groups of mixed powders of gained after premix treatment step are added water respectively, is dissolved into solution state, obtains edible refined salt and dietary alkali lysate, green-tea extract and theanine lysate respectively.
Described tune powder is added by raw material to adjust in powder cylinder to allocate, as shown in Figure 1, described tune powder cylinder comprises cylinder body 1, main charging aperture 2, stirring rod 3 and discharging opening 4, main charging aperture 2 is arranged on the top cover of cylinder body 1, discharging opening 4 is arranged on the bottom of cylinder body 1, stirring rod 3 is arranged on the top cover of cylinder body 1, and the top cover that cylinder body 1 is passed in one end of stirring rod 3 enters in cylinder body, first charging aperture 5 and the 3rd charging aperture are arranged on the both sides of cylinder body 1 near top, and the second charging aperture 6 is arranged on the top cover of cylinder body 1.When adjusting powder, first being added by main charging aperture 1 by flour adjusts in powder cylinder, edible refined salt and dietary alkali lysate, green-tea extract and theanine lysate being added from the first charging aperture 5 and the 3rd charging aperture 7 respectively adjusts powder cylinder again, finally water is joined cylinder body 1 from the second charging aperture 6, stir 9 minutes with the speed of 450r/min, dough temperature controls between 28 DEG C.
The time of described slaking is 15 minutes.
Described calendering is by dough calendering formation good for slaking, adopts compound calendering, continuous calendering, and according to description extreme trace roller thickness in blocks at 1mm, when producing disc bar, thickness should control at 1.5mm, and calendering multiple is 9 times, makes dough sheet consolidation, bright and clean.
The drying condition of described drying steps is: oven dry all times is 5h, wherein cold wind Ding Tiao district temperature 23 DEG C, humidity 32%; Protect damp perspiration district temperature 32 DEG C, humidity 83%; High temperature drying district temperature 41 DEG C, humidity 75%; Cooling and drying district temperature 35 DEG C, humidity 62%; Cooling zone temperature near room temperature falls, humidity 55%.
Described packaging adopts nontoxic wrapping paper packaging.
The preparation method of described green-tea extract and theanine is: adopt green tea stem tea or fresh tea passes to be raw material, take water as solvent, according to the ratio mixing of the feed liquid mass ratio 1:10 of tealeaves and water, at the temperature of 80 DEG C after Continuous Countercurrent Extraction, through ceramic membrane ultrafitration, ultrafiltration permeate concentrates through reverse osmosis membrane apparatus circulation and obtains concentrate; Concentrate through be loaded to polystyrene type large pore resin absorption column absorption saturated after, first use distilled water wash-out, obtain the first eluent, then use percentage by volume 10% ethanol elution, obtain the second eluent, respectively collect two kinds of eluents; First eluent is after ultrafiltration, reverse osmosis concentration, macroporous resin adsorption decolouring, cationic exchange resin adsorption, ammoniacal liquor wash-out, gained ammoniacal liquor eluent is after hig h-speed centrifugal spray drying, obtain the theanine that purity is 42%, again through microcrystalline cellulose column chromatography, absolute ethyl alcohol Crystallization Separation purifying, obtain the theanine that purity reaches 96%; Second eluent concentrates through reverse osmosis membrane apparatus circulation and obtains concentrate, and this concentrate, after hig h-speed centrifugal spray drying, after 200 mesh sieves, obtains green-tea extract.
Beneficial effect of the present invention is verified below with test example:
Test example
The noodles that test group one adopts are noodles prepared by the embodiment of the present invention one; The noodles that test group two adopts the embodiment of the present invention two to prepare; The noodles that test group three adopts the embodiment of the present invention three to prepare; Control group one and the embodiment of the present invention three difference are: do not add alkali in the formula of control group one; Control group two is with the embodiment of the present invention three difference: green-tea extract, theanine, dietary alkali and edible refined salt mix when premix process by control group two, and not separated mixing.
Noodles prepared by test group and control group are put into pot respectively, the white fecula of boiling to noodles core just disappears, immediately noodles are pulled out, with the running water shower 15s of flowing, dividing is placed in bowl, invite the expert of 100 food aspects to taste, then mark to noodles, code of points is as table 1.
Table 1
Evaluation result is as table 2:
Table 2
As can be seen from Table 2, noodles prepared by the present invention are all obviously better than control group in color and luster, apparent state, palatability (soft or hard), toughness, viscosity, slickness and food flavor, shown by the contrast of test group three with control group two, after green-tea extract, theanine, edible refined salt and dietary alkali being mixed before tune powder, the noodle color of follow-up preparation can be caused poor, and food flavor is also poor.Test group passes through green-tea extract, theanine as one group, edible refined salt, dietary alkali separate premix as other one group and dissolve, and separately add when adjusting powder, the problem of Tea Polyphenols in green tea noodles and catechin variable color in the basic conditions can be efficiently solved, and can obtain mouthfeel all good, good colour have the green tea noodles of the multiple effective nutritional labeling in green tea and noodles concurrently evenly, simultaneously.The contrast of test group three and control group one shows, when not adding alkali, adopts green-tea extract, theanine, edible refined salt and flour to be that the noodles toughness prepared of raw material and slickness are all poor.
The above, it is only better example of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above example according to technical spirit of the present invention, coversion material equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (8)
1. one kind is rich in the green tea noodles of catechin, it is characterized in that, by weight percentage, its composition comprises: green-tea extract 0.1 ~ 24%, theanine 0.1 ~ 10%, flour 60 ~ 85%, edible refined salt 0.1 ~ 0.4% and dietary alkali 0.1 ~ 0.4%, and the total amount of green-tea extract, theanine, flour, edible refined salt and dietary alkali is no more than 86%, surplus is water; Wherein, in described green-tea extract, catechin mass fraction is 20 ~ 99.9%, caffeine mass fraction≤0.05%.
2. be rich in the green tea noodles of catechin as claimed in claim 1, it is characterized in that, by weight percentage, its composition comprises: green-tea extract 1 ~ 20%, theanine 1 ~ 8%, flour 60 ~ 80%, edible refined salt 0.1 ~ 0.3% and dietary alkali 0.1 ~ 0.3%, and the total amount of green-tea extract, theanine, flour, edible refined salt and dietary alkali is no more than 86%, surplus is water; Wherein, in described green-tea extract, catechin mass fraction is 60 ~ 99.9%, caffeine mass fraction≤0.05%.
3. be rich in the green tea noodles of catechin as claimed in claim 1, it is characterized in that, by weight percentage, its composition comprises: green-tea extract 12%, theanine 2%, flour 70%, edible refined salt 0.4% and dietary alkali 0.4%, and surplus is water; Wherein, in described green-tea extract, catechin mass fraction is 95%, caffeine mass fraction≤0.05%.
4. the preparation method being rich in the green tea noodles of catechin as described in claims 1 to 3 any one, it is characterized in that, comprise the following steps: raw material premix process → dissolving → tune powder → slaking → calendering → slitting peg → drying → automatically block → metering packing finished product; Wherein, the process of raw material premix is weighed by proportioning green-tea extract, theanine, dietary alkali and edible refined salt, mixed by green-tea extract with theanine, after edible refined salt and dietary alkali being mixed; Dissolving adds water in the green-tea extract mixed and theanine, green-tea extract and theanine is made to be dissolved completely in water, obtain green-tea extract and theanine lysate, add water in the edible refined salt mixed and dietary alkali, make edible refined salt and dietary alkali be dissolved in water, obtain edible refined salt and dietary alkali lysate; Powder is adjusted to be first added by charge door by flour to adjust in powder cylinder, again edible refined salt and dietary alkali lysate, green-tea extract and theanine lysate are added respectively and adjust in powder cylinder, finally add water, stir 8 ~ 10 minutes with the speed of 400 ~ 500r/min, dough temperature controls between 25 ~ 32 DEG C; The time of slaking is 10 ~ 20 minutes; Calendering is by dough calendering formation good for slaking, adopt compound calendering, continuous calendering, according to description extreme trace roller thickness in blocks at 0.7 ~ 1.2mm, during production disc bar, thickness should control at 1.3 ~ 1.8mm, calendering multiple is 8 ~ 10 times, makes dough sheet consolidation, bright and clean; Controlling in dried journey to dry all times is 4 ~ 6h, wherein cold wind Ding Tiao district temperature 20 ~ 26 DEG C, humidity 30 ~ 35%, protects damp perspiration district temperature 30 ~ 35 DEG C, humidity 80 ~ 85%, high temperature drying district temperature 40 ~ 43 DEG C, humidity 70 ~ 80%, cooling and drying district temperature 34 ~ 37 DEG C, humidity 60 ~ 65%, cooling zone temperature near room temperature falls, humidity 50 ~ 60%.
5. the preparation method being rich in the green tea noodles of catechin described as claimed in claim 4, it is characterized in that, the preparation method of described green-tea extract and theanine is: adopt green tea stem tea or fresh tea passes to be raw material, take water as solvent, according to tealeaves and water 1:(5 ~ 20 in mass ratio) ratio mixing, at the temperature of 50 ~ 100 DEG C after Continuous Countercurrent Extraction, through stainless steel mesh or ceramic membrane ultrafitration, ultrafiltration permeate concentrates through negative pressure of vacuum or reverse osmosis membrane apparatus circulation and obtains concentrate; Concentrate through be loaded to polystyrene type large pore resin absorption column absorption saturated after, first use distilled water wash-out, obtain the first eluent, then use percentage by volume 5 ~ 20% ethanol elution, obtain the second eluent, respectively collect two kinds of eluents; Wherein, the second eluent concentrates through negative pressure of vacuum or reverse osmosis membrane apparatus circulation and obtains concentrate, and this concentrate, after vacuum freeze drying or hig h-speed centrifugal spray drying, after 200 mesh sieves, obtains green-tea extract; First eluent is after ultrafiltration, reverse osmosis concentration, macroporous resin adsorption decolouring, cationic exchange resin adsorption, ammoniacal liquor wash-out, gained ammoniacal liquor eluent is after Vacuum Concentration or hig h-speed centrifugal spray drying, obtain the theanine that purity is more than 40%, again through microcrystalline cellulose column chromatography, absolute ethyl alcohol Crystallization Separation purifying, obtain the theanine that purity reaches more than 95%.
6. be rich in the preparation method of the green tea noodles of catechin as claimed in claim 4, it is characterized in that, described packaging adopts nontoxic polybag, wrapping paper or carton package.
7. be rich in the preparation method of the green tea noodles of catechin as claimed in claim 4, it is characterized in that, described tune powder cylinder comprises cylinder body (1), main charging aperture (2), stirring rod (3) and discharging opening (4), main charging aperture (2) is arranged on the top cover of cylinder body (1), discharging opening (4) is arranged on the bottom of cylinder body (1), stirring rod (3) is arranged on the top cover of cylinder body (1), and the top cover that cylinder body (1) is passed in one end of stirring rod (3) enters in cylinder body, also comprise the first charging aperture (5) be arranged on cylinder body, second charging aperture (6) and the 3rd charging aperture (7).
8. be rich in the preparation method of the green tea noodles of catechin as claimed in claim 7, it is characterized in that, described first charging aperture (5) and the 3rd charging aperture are arranged on the both sides of cylinder body (1), and the second charging aperture (6) is arranged on the top cover of cylinder body (1).
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113598312A (en) * | 2021-07-27 | 2021-11-05 | 江苏大学 | Low-glycemic-index nutritional staple food fine dried noodles and production method thereof |
| CN114271435A (en) * | 2021-12-24 | 2022-04-05 | 张越今 | EGCG pure natural nutritional noodles with effect of reducing high blood pressure, high blood lipid and high blood sugar and production process thereof |
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| CN113598312A (en) * | 2021-07-27 | 2021-11-05 | 江苏大学 | Low-glycemic-index nutritional staple food fine dried noodles and production method thereof |
| CN114271435A (en) * | 2021-12-24 | 2022-04-05 | 张越今 | EGCG pure natural nutritional noodles with effect of reducing high blood pressure, high blood lipid and high blood sugar and production process thereof |
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Application publication date: 20150923 |