CN105851991A - Nutritional seasoning tea sauce and making method thereof - Google Patents
Nutritional seasoning tea sauce and making method thereof Download PDFInfo
- Publication number
- CN105851991A CN105851991A CN201610225250.4A CN201610225250A CN105851991A CN 105851991 A CN105851991 A CN 105851991A CN 201610225250 A CN201610225250 A CN 201610225250A CN 105851991 A CN105851991 A CN 105851991A
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- tea
- sauce
- nutritious flavouring
- tea sauce
- tea powder
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Abstract
The invention discloses a nutritional seasoning tea sauce. The nutritional seasoning tea sauce comprises, by weight, 0.20-0.80% of ultrafine tea powder, 0.20-0.80% of konjac glucomannan, 0.50-1.50% of guar gum, 0.05-0.50% of an organic acid, 6.00-18.00% of white granulated sugar, and the balance of water. The nutritional seasoning tea sauce made of the ultrafine tea powder used as a raw material contains tea polyphenols, dietary fibers, amino acids and trace elements, reserves various nutrition values of tea leaves, overcomes the defect of tea raw material lack of present seasoning sauces, has good stability, unique tea fragrance and unique tea taste, contains no synthesized essences or pigments, is suitable for all people, and is a very good nutritional health food.
Description
Technical field
The present invention relates to tea food processing field, relate in particular to a kind of nutritious flavouring tea sauce and preparation method thereof.
Background technology
Along with the raising day by day of people's living standard, health-care nutritive food is increasingly by the common concern of people, Qi Zhongcha
Food, as Traditional health care food, is an indispensable part during people live.The cakes and sweetmeats product that market is common at present have tea-drinking
Material, tea flavour bakery, tea flavour cake, tea flavour ice cream etc..Tealeaves is joined in food, not only take full advantage of biography
System tea resource, and provide health, nutrition, tasty food for people, comply with the dietetic requirement that people recover one's original simplicity.
Seasoning sauce material is a kind of in semifluid gel, it is possible to be used for smearing or sandwich at food such as bread, biscuit, steamed buns,
The auxiliary seasoned food that can directly eat.The most common seasoning sauce material mainly have strawberry jam, apple jam, catsup,
The fruits and vegetables class sauce such as carrot sauce and the salty sauce of traditional zymotic class.Along with lifestyle change, traditional single tartar sauce has been expired
The foot the most not demand in market, the study hotspot being developed into field of food of complex flavor sauce.
And current, also there is not the relevant report that tealeaves is applied to seasoning sauce material field, if it is possible to make with tealeaves for raw material
Go out to have the tartar sauce of tea flavour, the nutrition and health care demand to food can not only be met, and enrich complex flavor sauce city
, there is boundless application prospect.
Summary of the invention
The technical problem to be solved is to provide one to be had tea aroma and tea flavour, color stability, is easy to eat
Nutritious flavouring tea sauce.
In order to solve above-mentioned technical problem, the present invention adopts the following technical scheme that a kind of nutritious flavouring tea sauce, percentage by weight
Ratio, including following raw material:
Further, described super fine tea powder is ultrafine green tea powder.
Further, described ultrafine green tea powder is with green tea fresh leaves as raw material, goes out enzyme 1～3 through 100～120 DEG C of high-temperature steams
Minute, then process to moisture below 5% through 60 DEG C of low temperature dryings, finally at 60 DEG C ultramicro grinding to 200 mesh institutes
?.The ultrafine green tea powder that this method is made, saves natural delicate fragrance and the natural green color and luster of green tea to greatest extent, protects
Hold the most nutritional labeling of tealeaves.
Further, described organic acid is the mixture that citric acid and the ratio of L MALIC ACID 2:1 in mass ratio mix gained.
L MALIC ACID is as acidity regulator and flavouring agent, it is possible to jointly regulates the acidity of nutritious flavouring tea sauce with citric acid, and makes product
The overall taste perception of product becomes abundant.
Further, the total content of described konjac glucomannan and guar gum colloid is 0.8～2.2%.
The present invention also provides for the preparation method of above-mentioned nutritious flavouring tea sauce, comprises the following steps:
(1) heat water to 50～60 DEG C, then super fine tea powder is added to the water, mix, obtain super fine tea powder water
Solution；
(2) white granulated sugar, organic acid, konjac glucomannan and guar gum are mixed, be then added to the super fine tea powder aqueous solution
In, stir, and through high-pressure homogeneous process to be completely dispersed miscible after, obtain described nutritious flavouring tea sauce.
Further, nutritious flavouring tea sauce is packed, be then immersed in boiling water sterilization 10～20 minutes, the coldest
But to normal temperature.Sealing, sterilization processing can improve the shelf-life of nutritious flavouring tea sauce, convenient storage.
Further, the condition of described high-pressure homogeneous process is homogenization pressure 10～30Mpa, homogenizing time 15～35 minutes.
Under these conditions, homogenizing effect is preferable, and homogeneous efficiency is high.
The advantage of nutritious flavouring tea sauce of the present invention is:
1. the present invention is with super fine tea powder as raw material, the nutritious flavouring tea sauce made contain Tea Polyphenols, dietary fiber, amino acid and
The nutrients such as trace element, the multiple nutrients saving tealeaves itself is worth, and overcomes existing tartar sauce and lacks containing teas former
The type design of material, and product stability is good, has tea aroma and the tea flavour of uniqueness, do not use any compound essence and
Pigment, is suitable for various people, is a kind of extraordinary nutritional health food；
Nutritious flavouring tea sauce the most of the present invention has natural colored, and during with ultrafine green tea powder for raw material, nutritious flavouring tea sauce is light green
Look, and color stability, under air-proof condition, nondiscolouring and fading in keeping a year；And the present invention does not use any pigment
Class additive is mixed colours, and Product Safety is higher；
3. the present invention is using guar gum and konjac glucomannan as thickener and stabilizer, and the compound gel formed according to a specific ratio can shape
Become to have complementary advantages, show cooperative effect, both decreased the usage amount of colloid, in turn ensure that product has good rheological characteristic
Matter and stability；
Nutritious flavouring tea sauce the most of the present invention is a kind of functional seasoning tea sauce, has hypertension, obesity, diabetes, constipation
Certain curative effect, can get rid of vivotoxin and rubbish, and have the effect prevented colon cancer；
The pol of nutritious flavouring tea sauce the most of the present invention is 6～18%, and total acid is 0.05～0.5%, and sugar-acid ratio is 30～65, should
Sugar-acid ratio had both ensured that product had preferable sweet acid mouthfeel, can preferably cover again the bitter taste brought due to super fine tea powder.
6. the present invention is with super fine tea powder as raw material, and it has the spy that granularity is little, specific surface area big, dissolubility, dispersive property are high
Point, its active ingredient fully exposes so that nutritional labeling is easier to be digested and assimilated by people, the ultrafine green tea powder being provided in particular in
Natural delicate fragrance and the natural green color and luster of green tea can be preserved to greatest extent, keep the most nutritional labeling of tealeaves；
Nutritious flavouring tea sauce the most of the present invention is convenient to be stored, and is easy to edible and carries, and opens new R&D approach for tea product,
Also natural tea resource is made to obtain more rationally, sufficiently utilize.
Accompanying drawing explanation
Fig. 1 is the product audio-visual picture of the nutritious flavouring tea sauce with ultrafine green tea powder as raw material of the present invention.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1
A kind of nutritious flavouring tea sauce, by weight percentage, including following raw material:
Wherein, described ultrafine green tea powder is with green tea fresh leaves as raw material, goes out enzyme 2 minutes, then warp through 110 DEG C of high-temperature steams
60 DEG C of low temperature dryings process to moisture 5%, finally at 60 DEG C ultramicro grinding to 200 mesh gained；Described organic acid
Ratio for citric acid with L MALIC ACID 2:1 in mass ratio mixes the mixture of gained.
The preparation method of above-mentioned nutritious flavouring tea sauce, comprises the following steps:
(1) heat water to 60 DEG C, then ultrafine green tea powder is added to the water, mix, obtain ultrafine green tea powder water
Solution；
(2) white granulated sugar, organic acid, konjac glucomannan and guar gum are mixed, be then added to the super fine tea powder aqueous solution
In, stir, then pressure 20Mpa, under conditions of 25 minutes time miscible to being completely dispersed through high-pressure homogeneous process
After, obtain described nutritious flavouring tea sauce；
(3) nutritious flavouring tea sauce is packed, be then immersed in boiling water sterilization 20 minutes, be finally cooled to normal temperature.
Embodiment 2
A kind of nutritious flavouring tea sauce, by weight percentage, including following raw material:
Wherein, described ultrafine green tea powder is with green tea fresh leaves as raw material, goes out enzyme 3 minutes, then warp through 100 DEG C of high-temperature steams
60 DEG C of low temperature dryings process to moisture 4%, finally at 60 DEG C ultramicro grinding to 200 mesh gained；Described organic acid
Ratio for citric acid with L MALIC ACID 2:1 in mass ratio mixes the mixture of gained.
The preparation method of above-mentioned nutritious flavouring tea sauce, comprises the following steps:
(1) heat water to 50 DEG C, then ultrafine green tea powder is added to the water, mix, obtain ultrafine green tea powder water
Solution；
(2) white granulated sugar, organic acid, konjac glucomannan and guar gum are mixed, be then added to the super fine tea powder aqueous solution
In, stir, then pressure 30Mpa, under conditions of 15 minutes time miscible to being completely dispersed through high-pressure homogeneous process
After, obtain described nutritious flavouring tea sauce；
(3) nutritious flavouring tea sauce is packed, be then immersed in boiling water sterilization 10 minutes, be finally cooled to normal temperature.
Embodiment 3
A kind of nutritious flavouring tea sauce, by weight percentage, including following raw material:
Wherein, described ultrafine green tea powder is with green tea fresh leaves as raw material, goes out enzyme 1 minute, then warp through 120 DEG C of high-temperature steams
60 DEG C of low temperature dryings process to moisture 3%, finally at 60 DEG C ultramicro grinding to 200 mesh gained；Described organic acid
Ratio for citric acid with L MALIC ACID 2:1 in mass ratio mixes the mixture of gained.
The preparation method of above-mentioned nutritious flavouring tea sauce, comprises the following steps:
(1) heat water to 55 DEG C, then ultrafine green tea powder is added to the water, mix, obtain ultrafine green tea powder water
Solution；
(2) white granulated sugar, organic acid, konjac glucomannan and guar gum are mixed, be then added to the super fine tea powder aqueous solution
In, stir, then pressure 10Mpa, under conditions of 35 minutes time miscible to being completely dispersed through high-pressure homogeneous process
After, obtain described nutritious flavouring tea sauce；
(3) nutritious flavouring tea sauce is packed, be then immersed in boiling water sterilization 15 minutes, be finally cooled to normal temperature.
Embodiment 4
A kind of nutritious flavouring tea sauce, by weight percentage, including following raw material:
Wherein, described ultrafine green tea powder is with green tea fresh leaves as raw material, goes out enzyme 3 minutes, then warp through 100 DEG C of high-temperature steams
60 DEG C of low temperature dryings process to moisture 4%, finally at 60 DEG C ultramicro grinding to 200 mesh gained；Described organic acid
Ratio for citric acid with L MALIC ACID 2:1 in mass ratio mixes the mixture of gained.
The preparation method of above-mentioned nutritious flavouring tea sauce, comprises the following steps:
(1) heat water to 50 DEG C, then ultrafine green tea powder is added to the water, mix, obtain ultrafine green tea powder water
Solution；
(2) white granulated sugar, organic acid, konjac glucomannan and guar gum are mixed, be then added to the super fine tea powder aqueous solution
In, stir, then pressure 30Mpa, under conditions of 15 minutes time miscible to being completely dispersed through high-pressure homogeneous process
After, obtain described nutritious flavouring tea sauce；
(3) nutritious flavouring tea sauce is packed, be then immersed in boiling water sterilization 10 minutes, be finally cooled to normal temperature.
Embodiment 5
A kind of nutritious flavouring tea sauce, by weight percentage, including following raw material:
Wherein, described ultrafine green tea powder is with green tea fresh leaves as raw material, goes out enzyme 1 minute, then warp through 120 DEG C of high-temperature steams
60 DEG C of low temperature dryings process to moisture 3%, finally at 60 DEG C ultramicro grinding to 200 mesh gained；Described organic acid
Ratio for citric acid with L MALIC ACID 2:1 in mass ratio mixes the mixture of gained.
The preparation method of above-mentioned nutritious flavouring tea sauce, comprises the following steps:
(1) heat water to 55 DEG C, then ultrafine green tea powder is added to the water, mix, obtain ultrafine green tea powder water
Solution；
(2) white granulated sugar, organic acid, konjac glucomannan and guar gum are mixed, be then added to the super fine tea powder aqueous solution
In, stir, then pressure 10Mpa, under conditions of 35 minutes time miscible to being completely dispersed through high-pressure homogeneous process
After, obtain described nutritious flavouring tea sauce；
(3) nutritious flavouring tea sauce is packed, be then immersed in boiling water sterilization 15 minutes, be finally cooled to normal temperature.
Seeing Fig. 1, the nutritious flavouring tea sauce that present invention ultrafine green tea powder prepares has the natural emerald green color and luster of green tea, and glue
Matter is homogeneous, stable, and good fluidity has strong green tea flavour.
When other super fine tea powder of ultrafine green tea pruinescence that above-mentioned nutritious flavouring tea sauce uses replaces, owing to having being total to of tealeaves
Property, these general character ensure that the nutritious flavouring tea sauce of gained has that tea flavour is strong, color stability, nutrition and health care etc. equally
Advantage, is only in terms of color and luster and tea flavour, produces different color and lusters due to the difference of concrete tea raw material kind and tea is grown
Taste.For the sake of succinct description, do not repeat them here.
Super fine tea powder be in green tea, black tea, blue or green tea, white tea, yellow tea, black tea any one or two or more arbitrarily than
The mixture of example is through the Ultramicro-powder of ultramicro grinding processes gained.Owing to formula combination is numerous, will herein be described in detail, this area
Technical staff, according to of the present invention, can select any combination as required, broadly fall into protection scope of the present invention.
Be to be understood that example as herein described and embodiment only for explanation, those skilled in the art can make various according to it
Amendment or change, in the case of without departing from spirit of the invention, broadly fall into protection scope of the present invention.
Claims (8)
1. a nutritious flavouring tea sauce, by weight percentage, including following raw material:
2. nutritious flavouring tea sauce as claimed in claim 1, it is characterised in that: described super fine tea powder is ultrafine green tea powder.
3. nutritious flavouring tea sauce as claimed in claim 2, it is characterised in that: described ultrafine green tea powder is to be with green tea fresh leaves
Raw material, goes out enzyme 1～3 minutes through 100～120 DEG C of high-temperature steams, then processes to moisture 5% through 60 DEG C of low temperature dryings
Hereinafter, finally at 60 DEG C ultramicro grinding to 200 mesh gained.
4. nutritious flavouring tea sauce as claimed in claim 1 or 2, it is characterised in that: described organic acid is citric acid and L-
The mixture of the ratio mixing gained of malic acid 2:1 in mass ratio.
5. nutritious flavouring tea sauce as claimed in claim 1 or 2, it is characterised in that: described konjac glucomannan and guar gum colloid
Total content be 0.8～2.2%.
6. the preparation method of the nutritious flavouring tea sauce as according to any one of claim 1 to 5, comprises the following steps:
(1) heat water to 50～60 DEG C, then super fine tea powder is added to the water, mix, obtain super fine tea powder water
Solution；
(2) white granulated sugar, organic acid, konjac glucomannan and guar gum are mixed, be then added to the super fine tea powder aqueous solution
In, stir, and through high-pressure homogeneous process to be completely dispersed miscible after, obtain described nutritious flavouring tea sauce.
7. the preparation method of nutritious flavouring tea sauce as claimed in claim 6, it is characterised in that: nutritious flavouring tea sauce is sealed
Packaging, is then immersed in boiling water sterilization 10～20 minutes, is finally cooled to normal temperature.
The preparation method of nutritious flavouring tea sauce the most as claimed in claims 6 or 7, it is characterised in that: described high-pressure homogeneous place
The condition of reason is homogenization pressure 10～30Mpa, homogenizing time 15～35 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610225250.4A CN105851991A (en) | 2016-04-11 | 2016-04-11 | Nutritional seasoning tea sauce and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610225250.4A CN105851991A (en) | 2016-04-11 | 2016-04-11 | Nutritional seasoning tea sauce and making method thereof |
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| CN105851991A true CN105851991A (en) | 2016-08-17 |
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| CN201610225250.4A Pending CN105851991A (en) | 2016-04-11 | 2016-04-11 | Nutritional seasoning tea sauce and making method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376909A (en) * | 2016-09-04 | 2017-02-08 | 安徽爱有澄生物科技有限公司 | Method for producing flavor tea sauce by using black tea |
| CN108851012A (en) * | 2018-05-28 | 2018-11-23 | 金葵食品科技（大连）股份有限公司 | A kind of horseradish sauce and preparation method thereof |
| CN109123343A (en) * | 2018-07-27 | 2019-01-04 | 安徽鸡笼山食品有限公司 | A kind of tea smell jam and preparation method thereof |
| CN109275711A (en) * | 2017-07-20 | 2019-01-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Smear tea sauce, matcha yoghourt and preparation method thereof |
| CN113367321A (en) * | 2020-03-09 | 2021-09-10 | 四川大学 | Salty tea sauce and preparation method thereof |
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| CN102813016A (en) * | 2012-08-24 | 2012-12-12 | 陕西鹏翔茶业有限公司 | Processing method of ultrafine green tea powder |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376909A (en) * | 2016-09-04 | 2017-02-08 | 安徽爱有澄生物科技有限公司 | Method for producing flavor tea sauce by using black tea |
| CN109275711A (en) * | 2017-07-20 | 2019-01-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Smear tea sauce, matcha yoghourt and preparation method thereof |
| CN109275711B (en) * | 2017-07-20 | 2021-09-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | Matcha sauce, matcha yoghourt and preparation method thereof |
| CN108851012A (en) * | 2018-05-28 | 2018-11-23 | 金葵食品科技（大连）股份有限公司 | A kind of horseradish sauce and preparation method thereof |
| CN109123343A (en) * | 2018-07-27 | 2019-01-04 | 安徽鸡笼山食品有限公司 | A kind of tea smell jam and preparation method thereof |
| CN113367321A (en) * | 2020-03-09 | 2021-09-10 | 四川大学 | Salty tea sauce and preparation method thereof |
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