CN105767093A - Puff with tea stuffing and preparation method thereof - Google Patents
Puff with tea stuffing and preparation method thereof Download PDFInfo
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- CN105767093A CN105767093A CN201610193515.7A CN201610193515A CN105767093A CN 105767093 A CN105767093 A CN 105767093A CN 201610193515 A CN201610193515 A CN 201610193515A CN 105767093 A CN105767093 A CN 105767093A
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- tea
- cottonrose hibiscus
- stuffing
- bubble
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
The invention discloses a puff with tea stuffing and a preparation method thereof, and belongs to the technical field of tea food processing. The tea stuffing is prepared from ultrafine tea powder as a main raw material; and the puffs with tea stuffing are prepared by the following three steps: preparing tea-containing stuffing, preparing puff bases, and preparing puffs with the tea stuffing. The puffs with the tea stuffing prepared by the preparation method are crispy in shells, mellow in tea aroma inside as well as refreshing and delicious in tastes; proportion of cream in the stuffing is reduced; and pharmacological effects of the tea leaves, including the effects of lowering blood pressure, reducing blood lipid, reducing blood sugar, resisting oxidation, resisting bacterial, diminishing inflammation and resisting radiation, are played so as to greatly increase nutritive values of the puff products. moreover, application ranges of deeply processed tea-leaf products are expanded by the puffs with the tea stuffing while varieties of the puff-type desserts are increased; thus, the puffs with the tea stuffing has very strong application values.
Description
Technical field
The invention belongs to tea food processing technology field, be specifically related to a kind of tea filling bubble cottonrose hibiscus and preparation method thereof.
Background technology
Super fine tea powder is through green removing in high temperature or directly with dry tea for raw material by fresh leaf of Camelliae sinensis, after special process processes, it is ground into the pure natural Folium Camelliae sinensis ultramicro powder that 200 orders even 1000 orders are produced above, it remains the original color and luster of Folium Camelliae sinensis and nutrition, pharmaceutical component to greatest extent, without any chemical addition agent.
Bubble cottonrose hibiscus is a kind of deep baking class dessert liked by masses, and its crust crisp-fried, mouthfeel are aromatic satiny.Bubble cottonrose hibiscus on the market is with butter for stuffing material at present.But butter polyphagia can increase the concentration of low density lipoprotein, LDL in blood, the concentration making high density lipoprotein reduces, and blood viscosity increases, it is easy to form thrombosis, increase atherosclerotic sickness rate, additionally can affect the growth of the central nervous system of Children and teenager.The present invention using super fine tea powder for primary raw material make containing tea stuffing material as bubble cottonrose hibiscus stuffing material, make crust crisp-fried, inside tea in gained bubble cottonrose hibiscus mouthfeel aromatic strongly fragrant, clearly tasty and refreshing, both the ratio of butter in stuffing material can have been reduced, Folium Camelliae sinensis blood pressure lowering, blood fat reducing, blood sugar lowering, antioxidation, anti-inflammation, radiation-resistant pharmacological effect can be played again, not only expand the range of application of tea comprehensive processing product, too increased the kind of bubble cottonrose hibiscus class dessert, there is very strong using value.
Summary of the invention
It is an object of the invention to provide a kind of tea filling bubble cottonrose hibiscus and preparation method thereof, it prepares stuffing material with super fine tea powder for primary raw material, remain the feature of bubble cottonrose hibiscus crust crisp-fried, make again tea in its mouthfeel aromatic strongly fragrant, clearly tasty and refreshing, and by adding its nutritive value containing the addition of tea stuffing material.
For achieving the above object, the present invention adopts the following technical scheme that
A kind of tea filling bubble cottonrose hibiscus, including containing tea stuffing material and bubble cottonrose hibiscus base two parts, wherein, the stuffing material containing tea is raw materials used to be calculated as by weight: super fine tea powder 1-1.5 part, whipping cream 5-15 part, milk 12-20 part, white sugar 3-5 part；Cottonrose hibiscus base is raw materials used is calculated as by weight for bubble: Self-raising flour 95-105 part, butter 75-85 part, egg liquid 95-105 part, white sugar 4-6 part, salt 0.5-1 part, milk 75-85 part, water 75-85 part.
Preferably, the stuffing material containing tea is raw materials used to be calculated as by weight: super fine tea powder 1 part, whipping cream 10 parts, 17 parts of milk, white sugar 3 parts；Cottonrose hibiscus base is raw materials used is calculated as by weight for bubble: Self-raising flour 100 parts, 80 parts of butter, egg liquid 100 parts, white sugar 5 parts, salt 1 part, 80 parts of milk, 80 parts of water.
Described super fine tea powder is to be prepared from green tea, Ramulus et Folium Mussaendae Pubescentis, black tea or oolong tea for tea raw material；Preparation method be size-reduced for tea raw material machine is crushed to≤100 orders after, adopt freezing type pulverizer that tea-leaf power micronizing is processed 5-30min, utilize the physical actions such as the shearing of its generation, friction, dither to tear tea plant fiber and mesophyll cell, reach the effect of micronizing, then pass through 200-1000 mesh sieve, prepare the super fine tea powder of grain diameter≤75 μm.
The manufacture method of described tea filling bubble cottonrose hibiscus includes 3 steps of making of the making containing tea stuffing material, the bubble making of cottonrose hibiscus base, tea filling bubble cottonrose hibiscus；Its concrete operations are as follows:
1) containing the making of tea stuffing material
A. a small amount of milk is heated to 90 DEG C with little fire, be subsequently poured into super fine tea powder, stir；
B. in remaining milk, add whipping cream and white sugar mix homogeneously, turn moderate heat after big fire is boiled under agitation and boil to thick；
C. product a) and b) is sufficiently stirred for mixing, must containing tea stuffing material；
2) making of cottonrose hibiscus base is steeped
A. by butter, water, milk, salt and white sugar mix, with little fire heating and be gently mixed to butter dissolve completely, water comes to life；
B. pour into disposable for Self-raising flour in a), and quickly stirring makes it fully mix；
C. in b), add part egg liquid, continue stirring mixing；
D. repeat c) all to add to egg liquid for 4 times, transfer it in piping bag, mount colored mouth interval 5cm extrusion bubble cottonrose hibiscus base on baking tray with chrysanthemum type；
E. oven temperature is adjusted to get angry 200 DEG C, reducing internal heat 200 DEG C, bubble cottonrose hibiscus base d) made is put into baking 25 minutes in baking box；
3) making of tea filling bubble cottonrose hibiscus
A. the stuffing material containing tea that step 1) prepares is transferred in piping bag, cuts off an osculum in piping bag lower end；
B. will clamp-on in the crack of bubble cottonrose hibiscus base self-assembling formation through piping bag containing tea stuffing material, namely make described tea filling bubble cottonrose hibiscus.
Tea filling prepared by present invention bubble cottonrose hibiscus remains the mouthfeel of original bubble cottonrose hibiscus crust crisp-fried, employs inside the stuffing material adding super fine tea powder, it is to avoid the sweet greasy mouthfeel of butter stuffing material so that it is tea is aromatic strongly fragrant, clearly tasty and refreshing.Additionally, due to add super fine tea powder, also make gained tea filling bubble cottonrose hibiscus have the pharmacological effects such as blood pressure lowering, blood fat reducing, blood sugar lowering, antioxidation, anti-inflammation, radioprotective, considerably increase the nutritive value of bubble cottonrose hibiscus product.Meanwhile, the present invention has expanded the range of application of tea comprehensive processing product, adds again the kind of bubble cottonrose hibiscus class dessert, has very strong using value.
Detailed description of the invention
In order to make content of the present invention easily facilitate understanding, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention is not limited only to this.
Embodiment 1
A kind of manufacture method of tea filling bubble cottonrose hibiscus, its concrete operations are as follows:
1) preparation of super fine tea powder
A. size-reduced for green tea machine is crushed to≤100 orders；
B. adopt freezing type pulverizer that tea-leaf power micronizing is processed 20min；
C. cross 600 mesh sieves, prepare the super fine tea powder of grain diameter≤75 μm；
2) containing the making of tea stuffing material
A. 2 weight portion milk are heated to 90 DEG C with little fire, be subsequently poured into 1 weight portion super fine tea powder, stir；
B. in 15 weight portion milk, add 10 weight portion whipping creams and 3 weight portion white sugar mix homogeneously, turn moderate heat after big fire is boiled under agitation and boil to thick；
C. product a) and b) is sufficiently stirred for mixing；
3) making of cottonrose hibiscus base is steeped
A. by 80 weight portion butter, 80 weight parts waters, 80 weight portion milk, 1 weight portion salt and 5 weight portion white sugars mix, with little fire heating and be gently mixed to butter dissolve completely, water comes to life；
B. pour into disposable for 100 weight portion Self-raising flour in a), and quickly stirring makes it fully mix；
C. in b), add 20 weight portion egg liquid, continue stirring mixing；
D. repeat c) all to add to egg liquid for 4 times, transfer it in piping bag, mount colored mouth interval 5cm extrusion bubble cottonrose hibiscus base on baking tray with chrysanthemum type；
E. oven temperature is adjusted to and gets angry 200 DEG C, reducing internal heat 200 DEG C, bubble cottonrose hibiscus base d) made is put into baking 25 minutes in baking box；
4) making of tea filling bubble cottonrose hibiscus
A. by step 2) prepare tea stuffing material be transferred in piping bag, cut off an osculum in piping bag lower end；
B. tea stuffing material is clamp-oned in the crack of bubble cottonrose hibiscus base self-assembling formation through piping bag, namely make described tea filling bubble cottonrose hibiscus.
Embodiment 2
A kind of manufacture method of tea filling bubble cottonrose hibiscus, its concrete operations are as follows:
1) preparation of super fine tea powder
A. size-reduced for black tea machine is crushed to≤100 orders；
B. adopt freezing type pulverizer that tea-leaf power micronizing is processed 5min；
C. cross 200 mesh sieves, prepare the super fine tea powder of grain diameter≤75 μm；
2) containing the making of tea stuffing material
A. 2 weight portion milk are heated to 90 DEG C with little fire, be subsequently poured into 1 weight portion super fine tea powder, stir；
B. in 10 weight portion milk, add 5 weight portion whipping creams and 3 weight portion white sugar mix homogeneously, turn moderate heat after big fire is boiled under agitation and boil to thick；
C. product a) and b) is sufficiently stirred for mixing, must containing tea stuffing material；
3) making of cottonrose hibiscus base is steeped
A. by 75 weight portion butter, 75 weight parts waters, 75 weight portion milk, 0.5 weight portion salt and 4 weight portion white sugars mix, with little fire heating and be gently mixed to butter dissolve completely, water comes to life；
B. pour into disposable for 95 weight portion Self-raising flour in a), and quickly stirring makes it fully mix；
C. in b), add 19 weight portion egg liquid, continue stirring mixing；
D. repeat c) all to add to egg liquid for 4 times, transfer it in piping bag, mount colored mouth interval 5cm extrusion bubble cottonrose hibiscus base on baking tray with chrysanthemum type；
E. oven temperature is adjusted to get angry 200 DEG C, reducing internal heat 200 DEG C, bubble cottonrose hibiscus base d) made is put into baking 25 minutes in baking box；
4) making of tea filling bubble cottonrose hibiscus
A. by step 2) prepare the stuffing material containing tea be transferred in piping bag, cut off an osculum in piping bag lower end；
B. will clamp-on in the crack of bubble cottonrose hibiscus base self-assembling formation through piping bag containing tea stuffing material, namely make described tea filling bubble cottonrose hibiscus.
Embodiment 3
A kind of manufacture method of tea filling bubble cottonrose hibiscus, its concrete operations are as follows:
1) preparation of super fine tea powder
A. size-reduced for oolong tea machine is crushed to≤100 orders；
B. adopt freezing type pulverizer that tea-leaf power micronizing is processed 30min；
C. cross 1000 mesh sieves, prepare the super fine tea powder of grain diameter≤75 μm；
2) containing the making of tea stuffing material
A. 5 weight portion milk are heated to 90 DEG C with little fire, be subsequently poured into 1.2 weight portion super fine tea powders, stir；
B. in 15 weight portion milk, add 15 weight portion whipping creams and 5 weight portion white sugar mix homogeneously, turn moderate heat after big fire is boiled under agitation and boil to thick；
C. product a) and b) is sufficiently stirred for mixing, must containing tea stuffing material；
3) making of cottonrose hibiscus base is steeped
A. by 85 weight portion butter, 85 weight parts waters, 85 weight portion milk, 1 weight portion salt and 6 weight portion white sugars mix, with little fire heating and be gently mixed to butter dissolve completely, water comes to life；
B. pour into disposable for 105 weight portion Self-raising flour in a), and quickly stirring makes it fully mix；
C. in b), add 21 weight portion egg liquid, continue stirring mixing；
D. repeat c) all to add to egg liquid for 4 times, transfer it in piping bag, mount colored mouth interval 5cm extrusion bubble cottonrose hibiscus base on baking tray with chrysanthemum type；
E. oven temperature is adjusted to get angry 200 DEG C, reducing internal heat 200 DEG C, bubble cottonrose hibiscus base d) made is put into baking 25 minutes in baking box；
4) making of tea filling bubble cottonrose hibiscus
A. by step 2) prepare the stuffing material containing tea be transferred in piping bag, cut off an osculum in piping bag lower end；
B. will clamp-on in the crack of bubble cottonrose hibiscus base self-assembling formation through piping bag containing tea stuffing material, namely make described tea filling bubble cottonrose hibiscus.
Tea filling prepared by present invention bubble cottonrose hibiscus remains the bubble original crisp-fried mouthfeel of cottonrose hibiscus crust, employ inside the stuffing material containing super fine tea powder, it is to avoid the sweet greasy mouthfeel of butter stuffing material, and makes its tea aromatic strongly fragrant, clearly tasty and refreshing.Additionally, due to add super fine tea powder, also make gained tea filling bubble cottonrose hibiscus have the pharmacological effects such as blood pressure lowering, blood fat reducing, blood sugar lowering, antioxidation, anti-inflammation, radioprotective, considerably increase the nutritive value of bubble cottonrose hibiscus product.Meanwhile, the present invention has expanded the range of application of tea comprehensive processing product, adds again the kind of bubble cottonrose hibiscus class dessert, has very strong using value.
The foregoing is only presently preferred embodiments of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to the covering scope of the present invention.
Claims (5)
1. a tea filling bubble cottonrose hibiscus, including containing tea stuffing material and bubble cottonrose hibiscus base two parts, it is characterised in that: the stuffing material containing tea is raw materials used to be calculated as by weight: super fine tea powder 1-1.5 part, whipping cream 5-15 part, milk 12-20 part, white sugar 3-5 part；
Cottonrose hibiscus base is raw materials used is calculated as by weight for bubble: Self-raising flour 95-105 part, butter 75-85 part, egg liquid 95-105 part, white sugar 4-6 part, salt 0.5-1 part, milk 75-85 part, water 75-85 part.
2. tea filling steeps cottonrose hibiscus according to claim 1, it is characterised in that: the stuffing material containing tea is raw materials used to be calculated as by weight: super fine tea powder 1 part, whipping cream 10 parts, 17 parts of milk, white sugar 3 parts；
Cottonrose hibiscus base is raw materials used is calculated as by weight for bubble: Self-raising flour 100 parts, 80 parts of butter, egg liquid 100 parts, white sugar 5 parts, salt 1 part, 80 parts of milk, 80 parts of water.
3. tea filling according to claim 1 or claim 2 bubble cottonrose hibiscus, it is characterised in that: described super fine tea powder is to be prepared from green tea, Ramulus et Folium Mussaendae Pubescentis, black tea or oolong tea for tea raw material；
Its preparation method be tea raw material is crushed to≤100 orders after, adopt freezing type pulverizer by tea-leaf power micronizing process 5-30min, then pass through 200-1000 mesh sieve, prepare grain diameter≤75 μm super fine tea powder.
4. the manufacture method of a tea filling as claimed in claim 1 bubble cottonrose hibiscus, it is characterised in that: include 3 steps of making of the making containing tea stuffing material, the bubble making of cottonrose hibiscus base, tea filling bubble cottonrose hibiscus.
5. tea filling steeps the manufacture method of cottonrose hibiscus according to claim 4, it is characterised in that: concrete operations are as follows:
1) containing the making of tea stuffing material
A. a small amount of milk is heated to 90 DEG C with little fire, be subsequently poured into super fine tea powder, stir；
B. in remaining milk, add whipping cream and white sugar mix homogeneously, turn moderate heat after big fire is boiled under agitation and boil to thick；
C. product a) and b) is sufficiently stirred for mixing, must containing tea stuffing material；
2) making of cottonrose hibiscus base is steeped
A. by butter, water, milk, salt and white sugar mix, with little fire heating and be gently mixed to butter dissolve completely, water comes to life；
B. pour into disposable for Self-raising flour in a), and quickly stirring makes it fully mix；
C. in b), add part egg liquid, continue stirring mixing；
D. repeat c) all to add to egg liquid for 4 times, transfer it in piping bag, mount colored mouth interval 5cm extrusion bubble cottonrose hibiscus base on baking tray with chrysanthemum type；
E. oven temperature is adjusted to get angry 200 DEG C, reducing internal heat 200 DEG C, bubble cottonrose hibiscus base d) made is put into baking 25 minutes in baking box；
3) making of tea filling bubble cottonrose hibiscus
A. the stuffing material containing tea that step 1) prepares is transferred in piping bag, cuts off an osculum in piping bag lower end；
B. will clamp-on in the crack of bubble cottonrose hibiscus base self-assembling formation through piping bag containing tea stuffing material, namely make described tea filling bubble cottonrose hibiscus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610193515.7A CN105767093A (en) | 2016-03-31 | 2016-03-31 | Puff with tea stuffing and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610193515.7A CN105767093A (en) | 2016-03-31 | 2016-03-31 | Puff with tea stuffing and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105767093A true CN105767093A (en) | 2016-07-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610193515.7A Pending CN105767093A (en) | 2016-03-31 | 2016-03-31 | Puff with tea stuffing and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013103A (en) * | 2017-12-15 | 2018-05-11 | 大连民族大学 | One kind intends chocolate puff and preparation method thereof |
| CN108576121A (en) * | 2018-05-14 | 2018-09-28 | 南京财经大学 | A kind of cold and hot pair is eaten healthy nut fruit puffs and preparation method thereof |
| CN109938073A (en) * | 2019-04-11 | 2019-06-28 | 倍养健康科技（上海）有限公司 | Fluffy, crisp puff shell of one kind and preparation method thereof |
| CN110558405A (en) * | 2019-09-24 | 2019-12-13 | 贵州阳春白雪茶业有限公司 | processing method of tea powder used as moon cake stuffing |
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| CN101990922A (en) * | 2009-08-25 | 2011-03-30 | 刘春玲 | Method for making puff |
| CN102578188A (en) * | 2012-02-16 | 2012-07-18 | 福建珍好吃食品有限公司 | Health-care type green tea cake and processing and producing method |
| CN105794913A (en) * | 2016-05-27 | 2016-07-27 | 福建省农业科学院茶叶研究所 | Ultrafine tea powder bread and making method thereof |
-
2016
- 2016-03-31 CN CN201610193515.7A patent/CN105767093A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101990922A (en) * | 2009-08-25 | 2011-03-30 | 刘春玲 | Method for making puff |
| CN102578188A (en) * | 2012-02-16 | 2012-07-18 | 福建珍好吃食品有限公司 | Health-care type green tea cake and processing and producing method |
| CN105794913A (en) * | 2016-05-27 | 2016-07-27 | 福建省农业科学院茶叶研究所 | Ultrafine tea powder bread and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 梁进等: "茶叶的超微加工及其在食品工业的应用", 《中国食品添加剂》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108013103A (en) * | 2017-12-15 | 2018-05-11 | 大连民族大学 | One kind intends chocolate puff and preparation method thereof |
| CN108077370A (en) * | 2017-12-15 | 2018-05-29 | 大连民族大学 | A kind of plan chocolate function puff |
| CN108576121A (en) * | 2018-05-14 | 2018-09-28 | 南京财经大学 | A kind of cold and hot pair is eaten healthy nut fruit puffs and preparation method thereof |
| CN109938073A (en) * | 2019-04-11 | 2019-06-28 | 倍养健康科技（上海）有限公司 | Fluffy, crisp puff shell of one kind and preparation method thereof |
| CN110558405A (en) * | 2019-09-24 | 2019-12-13 | 贵州阳春白雪茶业有限公司 | processing method of tea powder used as moon cake stuffing |
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Application publication date: 20160720 |
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