CN105815423A - Mildewproof tea cake production technology - Google Patents
Mildewproof tea cake production technology Download PDFInfo
- Publication number
- CN105815423A CN105815423A CN201610402937.0A CN201610402937A CN105815423A CN 105815423 A CN105815423 A CN 105815423A CN 201610402937 A CN201610402937 A CN 201610402937A CN 105815423 A CN105815423 A CN 105815423A
- Authority
- CN
- China
- Prior art keywords
- cake
- tea
- water
- slurry
- folium camelliae
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Tea And Coffee (AREA)
Abstract
The invention provides a mildewproof tea cake production technology. The technology includes the following steps that firstly, tea leaves are soaked for 1-2 min with water, water is drained while hot, and the tea leaves are taken out; secondly, the tea leaves processed in the first step are placed in a container, water is added at the constant temperature of 88-93 DEG C, stirring is conducted sufficiently for 30-40 min, steaming is conducted, the tea leaves are moved into a water mill and ground into pulp, and tea pulp is obtained for use; thirdly, xylitol and the tea pulp processed in the second step are stirred, mixed, heated and steamed according to weight parts, a cake main material and salad oil are then sequentially added, the materials are fully stirred till the materials are sticky, the materials are cooled to room temperature, and the water content is controlled to be 2-3% for forming; fourthly, an icing layer is added to the surface of the cake formed in the third step to wrap the cake. By means of the method, the tea cake is not prone to mildew, beneficial components of the tea leaves in the cake are fully extracted and can be easily absorbed and used by human bodies, the taste of the cake is improved, and the cake can be further applied and popularized.
Description
Technical field
The present invention relates to cake processing method field, be specifically related to the production of a kind of mildew-resistant tea cake
Technique.
Background technology
A kind of food materials that cake is introduced as west, raw material be with flour or rice flour, sugar, oils and fats,
Egg, milk etc. are primary raw material, are equipped with various adjuvant, stuffing material and flavouring agent, just make type,
It is processed into through modes such as steaming, roasting, fried, stir-frys again.Cake is numerous in variety, and fancy is various be there are about
Kind more than 3000.People in present social life the most more and more like cake to eat.
But present cake is at the raw material limited shelf life owing to making, time length is the most easily
Appearance is gone mouldy, and is unfavorable for storing, can remain multiple pathogenic bacteria, to human body after going mouldy on cake food
Injury is relatively big, and the food gone mouldy can lose original mouthfeel, also makes most people but can not
Tasting the delicious food of cake, preservative can be increased when production and processing, and prevent if improving the shelf-life
The harm that the injury of human body is also brought by rotten agent no less than the food that goes mouldy, is not easy at real life
In be applied popularization.
Summary of the invention
For the deficiencies in the prior art, the invention provides the production technology of a kind of mildew-resistant tea cake,
The resistance to mould degeneration of cake can be effectively improved, and do not affect mouthfeel.
For realizing object above, the present invention is achieved by the following technical programs:
The production technology of a kind of mildew-resistant tea cake, comprises the steps:
1) being soaked in water 1-2 minute by Folium Camelliae sinensis, water temperature is 93-97 DEG C, leaches moisture while hot,
Take out Folium Camelliae sinensis；
2) by step 1) process after Folium Camelliae sinensis place and add water termostat 88～93 DEG C in a reservoir,
And be sufficiently stirred for steaming and decocting in 30-40 minute, then move on in levigator, grind Folium Camelliae sinensis to slurry,
The slurry ground sieves as 40-60 mesh；Obtain tea slurry standby；
3) by xylitol and step 2) process after tea slurry be stirred mixing by weight and add
Hot steaming and decocting, then sequentially adds cake major ingredient and salad oil, and is sufficiently stirred for, to material in
Grume, is cooled to room temperature, and controlling water content is 2-3% molding；
4) in step 3) cake surface after molding adds glace layer parcel.
Preferably, described step 3) in the mass ratio of xylitol and tea slurry be 2:1.
Preferably, described step 3) in heating temperature be 81-85 DEG C.
The invention provides the production technology of a kind of mildew-resistant tea cake, carried in the present invention by Folium Camelliae sinensis
In the preparation method of confession, tea slurry is effectively ensured and has been mutually mixed uniformly with cake, steamed through hot water
The Folium Camelliae sinensis boiling immersion is mixed in stuffing material so that the beneficiating ingredient in Folium Camelliae sinensis is fully extracted, easily
Be absorbed by the body utilization, also add the mouthfeel of cake simultaneously,
And in production method by after molding cake control water content be 2-3%, reduce moisture,
Avoid the strain in cake to be easily formed bacterium colony, increase the incidence rate gone mouldy, and again by cake
Outer layer add sugarcoating layer, effectively realize reducing the effect infecting cake of bacterium colony, whole making
Technique is simple, can be further generalized application.
Detailed description of the invention
For making the purpose of the embodiment of the present invention, technical scheme and advantage clearer, below will knot
Close embodiments of the invention, the technical scheme in the embodiment of the present invention is carried out clearly and completely
Describe.Based on the embodiment in the present invention, those of ordinary skill in the art are not making creation
The every other embodiment obtained under property work premise, broadly falls into the scope of protection of the invention.
Embodiment 1:
The present embodiment provides the production technology of a kind of mildew-resistant tea cake, comprises the steps:
1) Folium Camelliae sinensis is soaked in water 1-2 minute, leaches moisture while hot, take out Folium Camelliae sinensis；
2) by step 1) process after Folium Camelliae sinensis place and add water termostat 88～93 DEG C in a reservoir,
And be sufficiently stirred for steaming and decocting in 30-40 minute, then move on in levigator, grind Folium Camelliae sinensis to slurry,
Obtain tea slurry standby；
3) by xylitol and step 2) process after tea slurry be stirred mixing by weight and add
Hot steaming and decocting, then sequentially adds cake major ingredient and salad oil, and is sufficiently stirred for, to material in
Grume, is cooled to room temperature, and controlling water content is 2-3% molding；
4) in step 3) cake surface after molding adds glace layer parcel.
Embodiment 2:
The present embodiment provides the production technology of a kind of mildew-resistant tea cake, comprises the steps:
1) Folium Camelliae sinensis is soaked in water 1-2 minute, leaches moisture while hot, take out Folium Camelliae sinensis；
2) by step 1) process after Folium Camelliae sinensis place and add water termostat 88～93 DEG C in a reservoir,
And be sufficiently stirred for steaming and decocting in 30-40 minute, then move on in levigator, grind Folium Camelliae sinensis to slurry,
Obtain tea slurry standby；
3) by xylitol and step 2) process after tea slurry be stirred mixing by weight and add
Hot steaming and decocting, then sequentially adds cake major ingredient and salad oil, and is sufficiently stirred for, to material in
Grume, is cooled to room temperature, and controlling water content is 2-3% molding；
4) in step 3) cake surface after molding adds glace layer parcel.
Step 1) in water temperature used be 93-97 DEG C.
Step 3) in heating temperature be 81-85 DEG C.
Embodiment 3:
The present embodiment provides the production technology of a kind of mildew-resistant tea cake, comprises the steps:
1) Folium Camelliae sinensis is soaked in water 1-2 minute, leaches moisture while hot, take out Folium Camelliae sinensis；
2) by step 1) process after Folium Camelliae sinensis place and add water termostat 88～93 DEG C in a reservoir,
And be sufficiently stirred for steaming and decocting in 30-40 minute, then move on in levigator, grind Folium Camelliae sinensis to slurry,
Obtain tea slurry standby；
3) by xylitol and step 2) process after tea slurry be stirred mixing by weight and add
Hot steaming and decocting, then sequentially adds cake major ingredient and salad oil, and is sufficiently stirred for, to material in
Grume, is cooled to room temperature, and controlling water content is 2-3% molding；
4) in step 3) cake surface after molding adds glace layer parcel.
Step 1) in water temperature used be 93-97 DEG C.
Step 2) used in water and the mass ratio of Folium Camelliae sinensis be 4:1.
Step 2) operation in grind slurry sieve as 40-60 mesh.
Step 3) in the mass ratio of xylitol and tea slurry be 2:1.
Step 3) in heating temperature be 81-85 DEG C.
Above example only in order to technical scheme to be described, is not intended to limit；Although
With reference to previous embodiment, the present invention is described in detail, those of ordinary skill in the art
It is understood that the technical scheme described in foregoing embodiments still can be modified by it,
Or wherein portion of techniques feature is carried out equivalent；And these amendments or replacement, not
The essence making appropriate technical solution departs from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (3)
1. the production technology of a mildew-resistant tea cake, it is characterised in that comprise the steps:
1) being soaked in water 1-2 minute by Folium Camelliae sinensis, water temperature is 93-97 DEG C, leaches moisture while hot, takes out Folium Camelliae sinensis；
2) by step 1) process after Folium Camelliae sinensis place and add water termostat 88～93 DEG C in a reservoir, and fully stir
Mix steaming and decocting in 30-40 minute, then move on in levigator, grind Folium Camelliae sinensis and sieve to slurry, the slurry of grinding
For 40-60 mesh；Obtain tea slurry standby；
3) by xylitol and step 2) process after tea slurry be stirred Hybrid Heating steaming and decocting by weight,
Then sequentially add cake major ingredient and salad oil, and be sufficiently stirred for, be grume to material, be cooled to room
Temperature, controlling water content is 2-3% molding；
4) in step 3) cake surface after molding adds glace layer parcel.
2. the production technology of mildew-resistant tea cake as claimed in claim 1, it is characterised in that described step
3) in, the mass ratio of xylitol and tea slurry is 2:1.
3. the production technology of mildew-resistant tea cake as claimed in claim 1, it is characterised in that described step 3)
The temperature of middle heating is 81-85 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610402937.0A CN105815423A (en) | 2016-06-01 | 2016-06-01 | Mildewproof tea cake production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610402937.0A CN105815423A (en) | 2016-06-01 | 2016-06-01 | Mildewproof tea cake production technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105815423A true CN105815423A (en) | 2016-08-03 |
Family
ID=56532870
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610402937.0A Withdrawn CN105815423A (en) | 2016-06-01 | 2016-06-01 | Mildewproof tea cake production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105815423A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850077A (en) * | 2018-07-25 | 2018-11-23 | 贵州夜郎古国生物科技有限公司 | A kind of mould proof cake and preparation method thereof |
-
2016
- 2016-06-01 CN CN201610402937.0A patent/CN105815423A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850077A (en) * | 2018-07-25 | 2018-11-23 | 贵州夜郎古国生物科技有限公司 | A kind of mould proof cake and preparation method thereof |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160803 |