CN106307091A - Tea senbei and producing method thereof - Google Patents
Tea senbei and producing method thereof Download PDFInfo
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- CN106307091A CN106307091A CN201610718769.6A CN201610718769A CN106307091A CN 106307091 A CN106307091 A CN 106307091A CN 201610718769 A CN201610718769 A CN 201610718769A CN 106307091 A CN106307091 A CN 106307091A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Non-Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a tea senbei and producing method thereof comprising the raw materials of rice amylopectin, white granulated sugar, palm oil, sesame oil, edible salt, concentrated solution of tea and ultramicrosome tea powder and prepared by immersion, defibrination, dosing, high temperature curing, forming and drying, baking and puffing, adding ultramicrosome tea powder, etc. The invention uses rice and amylopectin as the auxiliary materials. The concentrated solution of tea and ultramicrosome tea powder is added successively in the processing to integrate the tea and senbei. It keeps the crisp and smooth taste of senbei and adds the natural fragrance and flavor of tea, so as to make traditional senbei have multiple nutrition and health-care components of tea. In the processing, six types of tea are used as raw materials to enrich the types and taste of products. Meanwhile, advanced manufacturing methods are adopted to add the concentrated solution of tea and ultramicrosome tea powder into senbei scientifically, retain the nutritional ingredients of tea to the greatest extent and improve the product quality.
Description
Technical field
The invention belongs to puffed food manufacture field, particularly relate to a kind of tea celestial being shellfish and preparation method thereof.
Background technology
Camellia is in dicotyledon, and about 30 belong to, and 500 kinds, are distributed in subtropical and tropical zones, and there are 14 genus in China, and 397
Kind, various places on the south main product the Changjiang river.Containing more than 500 kind of organic compound and more than 26 kinds inorganic minerals in Folium Camelliae sinensis, mainly there is coffee
Coffee alkali, tannin, tea polyphenols, protein, carbohydrate, free amino acid, chlorophyll, carotene, aromatic oil, enzyme, vitamin
A is former, vitamin B, vitamin C, vitamin E, Citrin and inorganic salt, trace element etc..Research shows, Folium Camelliae sinensis have quench the thirst,
Clear god, diuresis, control cough, eliminate the phlegm, improving eyesight, benefit are thought, relieving restlessness go greasy, drive be stranded make light of one's life by commiting suicide, the effect such as eliminating inflammation and expelling toxin.The teas of China is main
Being divided into six big teas: green tea, black tea, Ramulus et Folium Mussaendae Pubescentis, yellow tea, Folium Camelliae sinensis, postfermented tea, different teas has different mouthfeels and nutritional labeling,
There is different nutritive effects.
Traditional Folium Camelliae sinensis Instant Drinks mode, can only absorb the water-solubility function composition in Folium Camelliae sinensis, and the water in Folium Camelliae sinensis is insoluble
Property or the nutritive and health protection components of slightly water-soluble, as fatsoluble vitamin, water-insoluble protein etc. cannot be absorbed by the body utilization.
Therefore, only cannot effectively utilize the whole of Folium Camelliae sinensis active substance by having tea, and the shape with super fine tea powder for development of raw materials cakes and sweetmeats product
The mode becoming " eating " tea can more fully utilize the nutrient substance of Folium Camelliae sinensis.To this, market is also developed multiple employing super fine tea powder
For the food of raw material, but it is all simply super fine tea powder to be applied in foodstuff surface, the most easily affects mouthfeel, Er Qiebiao
The tea powder in face easily comes off, and shines into waste so that the nutrient utilization of super fine tea powder is the highest, and super fine tea powder can be mixed by some food
Entering in raw material and process together, so factor such as high temperature in the course of processing can affect color and luster and the nutrient of super fine tea powder.
Instant tea powder is to refine the effective ingredient in Folium Camelliae sinensis by extraction means, and instant tea powder, can be the most molten without adding
Yu Shui, the cold and hot characteristic such as the most preferably, edible after typically can directly drinking or being formulated.Have in a lot of Foods or drinks and all can use
To instant tea powder, not only improve mouthfeel, and add the nutritional labeling in a large amount of Folium Camelliae sinensis, improve food or the health care of beverage
Effect.
Puffed food is a kind of with corn, potato class or beans as primary raw material, and baked, fried, microwave, sand are fried or extruding
Volume that is expanded etc. mode and that make significantly increases, and has the food of certain loose degree.Celestial shellfish is with rice as raw material, baked
Easy to digest, low sugar, the less salt made, low-fat leisure food, product is welcome by consumers in general deeply.At present, although celestial shellfish
Having reached ideal effect in fragility, but products taste is harder, sedimentation needs to be improved further；In terms of taste, mainly with
Tradition soy sauce saline taste is main, though there being the novel tastes such as cheese's taste, Nori taste, Semen Glycines powder taste to update, but does not has containing tea celestial being shellfish
The report of production Technology.At present, tea food variety is concentrated mainly on tea flavour confection, tea flavour preserve, tea flavour cookies, tea cake
Select, tea beverage, tea flavour refrigerated products etc..
Summary of the invention
The present invention is directed to the problems referred to above, it is provided that a kind of tea celestial being shellfish and preparation method thereof, enrich cakes and sweetmeats product and expanded food
The kind of product, improves traditional tea drinking habit, is combined with super fine tea powder by tea concentrated solution, both improved food mouthfeel and
Color and luster, also improves the nutritive value of food.
The present invention proposes a kind of tea celestial being shellfish, and in described tea celestial being shellfish, various raw materials and mass percent thereof are as follows: rice 60%
~ 80%, amylopectin 10% ~ 18%, white sugar 1%-2%, Petiolus Trachycarpi oil 1% ~ 3%, sesame oil 2% ~ 5%, edible salt 1% ~ 2%, tea concentrated solution
5-15%, super fine tea powder 3-10%.
Further, described tea concentrated solution is green tea concentrated liquid, black tea concentrated solution, Ramulus et Folium Mussaendae Pubescentis concentrated solution, postfermented tea concentrated solution, Folium Camelliae sinensis
One or more of concentrated solution and yellow tea concentrated solution.
Further, described super fine tea powder is ultrafine green tea powder, ultra micro black tea powder, ultra micro white tea powder, ultra micro postfermented tea powder, ultra micro
One or more of Folium Camelliae sinensis powder and ultra micro yellow tea powder.
The present invention also proposes the manufacture method of a kind of tea celestial being shellfish, comprises the following steps:
(1) soak: after rice clean water, use 10 ~ 20 DEG C of distilled water immersion 5 ~ 8h；
(2) defibrination: soaked rice is added water and tea concentrated solution carries out defibrination by fiberizer, make rice granularity reach 120 ~
200 mesh；
(3) dispensing: add amylopectin, white sugar, edible salt in above-mentioned Rice & peanut milk, stir into mixed serum；
(4) high-temperature maturing: by above-mentioned mixed serum ripening 20 ~ 30min at a temperature of 110 ~ 120 DEG C, makes rice and sticks with paste；
(5) shaping is dried: is stuck with paste by the rice of above-mentioned ripening, adds 1% ~ 3% Petiolus Trachycarpi oil and 1% ~ 3% sesame oil after taking-up the most immediately,
After being sufficiently stirred for, being loaded in the mould got ready, thickness stuck with paste by the rice in described mould is 3 ~ 4mm, treats that the rice in mould is stuck with paste cold
But to after room temperature, mould is placed in the refrigerator of 0 ~ 5 DEG C cooling 24 ~ 48h, treats that it is formed and has the rice of grinding tool shape and stick with paste block, logical
Air-drying dry, the moisture content making rice stick with paste block is reduced to 15% ~ 25%.
(6) bake expanded: by after aeration-drying rice stick with paste block be placed in 250 ~ 300 DEG C of oven for baking 4 ~ 5min, make rice stick with paste
The moisture content of block is reduced to 4 ~ 5%.
(7) super fine tea powder is added: when the temperature that block stuck with paste by rice is down to 50 ~ 70 DEG C, sticks with paste block surface at rice and coat the perfume (or spice) of 1% ~ 2%
Oleum Sesami, then above Oleum Sesami layer, spray super fine tea powder, finally when 40 ~ 50 DEG C, flavouring agent is spilt and sticks with paste block surface in rice, treat that block stuck with paste by rice
Cool down completely, obtain tea celestial being shellfish finished product.
Further, in described step (1), the volume ratio of distilled water and rice is 3:1 ~ 2:1；Described step (2) Zhong Shui and tea
The volume ratio of concentrated solution is 5:1 ~ 2:1, and the concentration of described tea concentrated solution is 10% ~ 20%.
Further, the manufacturing process of described tea concentrated solution is:
A, enzyme extraction: Folium Camelliae sinensis is pulverized, the Folium Camelliae sinensis granularity after pulverizing reaches 40 ~ 100 mesh, and Folium Camelliae sinensis and water press 1:10 ~ 1:
20 ratio mixing, be simultaneously introduced the cellulase of 0.2% ~ 0.5% and the pectase of 0.1% ~ 0.3%, at 45 ~ 55 DEG C extract 2 ~
4h, post-heating to 70 ~ 90 DEG C, retain 2 ~ 5min, be cooled to room temperature, it is thus achieved that tea extract；
B. being centrifuged: utilize centrifuge to filter the tea extract of above-mentioned extraction, described centrifugal rotational speed is 1500 ~ 3000r/
Min, collects supernatant stand-by；
C. filtering and concentrating: utilize membrane filtration technique that tea extract is filtered, and add 0.5 ~ 2% sodium carboxymethyl cellulose, be concentrated into
The 10 ~ 25% of original volume, obtain tea concentrated solution.
Further, described step (3) adds amylopectin 10% ~ 18%, white sugar 1%-2%, edible salt 1% ~ 2%.
Further, the tea concentrated solution described in step (2) is green tea concentrated liquid, black tea concentrated solution, Ramulus et Folium Mussaendae Pubescentis concentrated solution, postfermented tea
One or more of concentrated solution, Folium Camelliae sinensis concentrated solution and yellow tea concentrated solution.
Further, the granularity of the super fine tea powder described in step (5) and step (7) is 300 ~ 400 mesh, described ultra micro tea
Powder is ultrafine green tea powder, ultra micro black tea powder, ultra micro white tea powder, ultra micro postfermented tea powder, ultra micro Folium Camelliae sinensis powder and the one of ultra micro yellow tea powder
Or it is multiple.
Further, the flavouring agent described in step (7) is glucose, edible salt, milk powder, Semen Glycines powder, yeast extract, taste
One or several in essence, powdered soy, black sesame powder, Herba Menthae powder, Fructus Citri Limoniae powder, Pericarpium Citri tangerinae powder, Flos Rosae Rugosae powder, Radix Ginseng powder, Mel powder, laughable powder
Kind.
The invention have the benefit that
(1), during tea concentrated solution and super fine tea powder are added to celestial shellfish by the present invention, flavour and the color and luster of the celestial shellfish of tradition is not only improved,
And add the nutritional labeling of food, fragrance and the color and luster of Folium Camelliae sinensis are incorporated in celestial shellfish food, and celestial shellfish is had
The nutritional labelings such as tea polyphenols, tea polysaccharide, aminoacid and various trace elements in Folium Camelliae sinensis, make this leisure food become a kind of tool
There is the health food of health-care effect.
(2) selecting six big teas in the present invention is that Raw material processing becomes tea concentrated solution and super fine tea powder, adds the system of celestial shellfish to
During work, enriching the kind of celestial shellfish, the people for various taste demands provides conveniently, also provides multiple for celestial shellfish food
Nutritional labeling.
(3) present invention uses tea concentrated solution to be raw material, simplifies step, and research finds, adds carboxymethyl in tea extract
After sodium cellulosate concentration, can effectively retain the nutritional labeling in Folium Camelliae sinensis during celestial shellfish barbecue, if only extracted by tea
Liquid adds in celestial shellfish, and during barbecue, the tea polyphenols in tea extract can decompose rapidly, and by tea concentrated solution and rice
Mill together and make Rice & peanut milk, tea concentrated solution preferably can be blended with rice, improve the uniformity of product.
(4) present invention is follow-up sprays super fine tea powder when rice paste block cools down the most completely on the sesame oil that block surface stuck with paste by rice,
The waste heat utilizing rice to stick with paste block makes tea aroma preferably distribute, and can make the tea perfume of super fine tea powder at Oleum Sesami layer uppermost spray
Assail the nostrils, the most can not destroy in super fine tea powder in 50 ~ 70 DEG C of intervals with the active component in oil layer protection super fine tea powder simultaneously
Effective ingredient, and foodstuff surface can be attached on well, preventing super fine tea powder from coming off, cause waste, the too high meeting of temperature causes
Instant tea powder Middle nutrition composition loses in a large number, and the low meeting of temperature causes super fine tea powder to drop in a large number.
(5) tea concentrated solution of the present invention uses the mode of enzyme extraction, it is to avoid high-temperature extraction and organic reagent extract Folium Camelliae sinensis
The impact of nutritional labeling, can improve the eduction rate of Folium Camelliae sinensis Middle nutrition composition simultaneously, and sodium carboxymethyl cellulose is in celestial shellfish baking
Journey can effectively be protected the tea polyphenols in Folium Camelliae sinensis.
Detailed description of the invention
Embodiment 1
The making of green tea concentrated liquid: a, choosing Yellow Mountain fuzz tip green tea and be crushed to 40 mesh, the green tea powder after pulverizing is pressed with water
The ratio mixing of 1:15, adds the cellulase of 0.5% and the pectase of 0.2%, extracts 3h, will the most again at a temperature of 45 DEG C
Lixiviating solution is heated to 70 DEG C, maintains 2min, is cooled to room temperature, obtains green tea extractive liquor；B, by the green tea extractive liquor of above-mentioned acquisition
Pour in the centrifuge that rotating speed is 1500r/min and be centrifuged, after being centrifuged, take supernatant；C, utilize membrane filtration technique that rate tea is carried
Take liquid to filter, and add 1% sodium carboxymethyl cellulose, be concentrated into the 10% of original volume, obtain green tea concentrated liquid, stand-by.
The making of ultrafine green tea powder: steaming green tea is put into and carries out micronizing in super micron mill, it is thus achieved that 400 mesh ground surpass
Micro-green tea powder, stand-by.
The making of green tea celestial being shellfish: (1) soaks: weigh the rice of 20kg, after being cleaned up, with distilled water 10 DEG C of temperature
Soaking 8h under degree, described distilled water is 2:1 with the volume ratio of rice；(2) defibrination: add water in soaked rice and above-mentioned system
The green tea concentrated liquid become carries out defibrination by fiberizer, obtains the Rice & peanut milk containing green tea concentrated liquid, and wherein rice granularity reaches 120
Mesh, the volume ratio of described water and green tea concentrated liquid is 2:1；(3) dispensing: add amylopectin 4kg, white sugar in above-mentioned Rice & peanut milk
0.3kg, edible salt 0.5kg, stir into mixed serum；(4) high-temperature maturing: by above-mentioned mixed serum at a temperature of 110 DEG C ripe
Change 30min, make rice and stick with paste；(5) shape and be dried: the rice of above-mentioned ripening is stuck with paste, add the most immediately after taking-up 0.6kg Petiolus Trachycarpi oil and
0.6kg sesame oil, after being sufficiently stirred for, is loaded in the mould got ready, and thickness stuck with paste by the rice in described mould is 3mm, treats mould
In rice stick with paste be cooled to room temperature after, mould is placed in the refrigerator of 0 DEG C cooling 24h, treat its form have grinding tool shape rice stick with paste
Block, aeration-drying, the moisture content making rice stick with paste block is reduced to 20%.(6) bake expanded: by after aeration-drying rice stick with paste block be placed in 250
DEG C oven for baking 4min, the moisture content making rice stick with paste block is reduced to 5%.(7) super fine tea powder is added: the temperature sticking with paste block at rice is down to
When 50 DEG C, stick with paste block surface at rice and add sesame oil and ultrafine green tea powder respectively, when being finally cooled to 40 DEG C, spray on block will be stuck with paste for rice again
Spill glucose, edible salt, yeast extract, monosodium glutamate, powdered soy, Herba Menthae powder, laughable powder are seasoned, the fragrant fiber crops of described interpolation
Oil, ultrafine green tea powder, glucose, edible salt, yeast extract, monosodium glutamate, powdered soy, Herba Menthae powder, the content of laughable powder account for respectively
Green tea celestial being shellfish weight: 1%, 10%, 5%, 1%, 2%, 1%, 3%, 1% and 1%, treat that rice is stuck with paste block and cooled down completely, obtain green tea celestial being shellfish
Product.
Through detection, the polyphenol content in green tea celestial being shellfish of the present invention is 5.5 ~ 6.9%, the invention enables in green tea celestial being shellfish
Tea polyphenols keeps high level.
Embodiment 2
The making of black tea concentrated solution: a, choosing keemun black tea and be crushed to 100 mesh, the black tea powder after pulverizing presses 1:20 with water
Ratio mixing, add the cellulase of 0.4% and the pectase of 0.3%, at a temperature of 50 DEG C extract 4h, the most again will extraction
Liquid is heated to 90 DEG C, maintains 3min, is cooled to room temperature, obtains black tea extracting solution；B, the black tea extracting solution of above-mentioned acquisition is poured into
Rotating speed be 2000r/min centrifuge in be centrifuged, centrifugal after take supernatant；C, utilize membrane filtration technique to rate tea extract
Filter, and add 0.5% sodium carboxymethyl cellulose, be concentrated into the 20% of original volume, obtain black tea concentrated solution, stand-by.
The making of ultra micro black tea powder: keemun black tea Folium Camelliae sinensis is put in super micron mill and carry out micronizing, it is thus achieved that 300 mesh
Ground ultra micro black tea powder, stand-by.
The making of black tea celestial being shellfish: (1) soaks: weigh the rice of 20kg, after being cleaned up, with distilled water 20 DEG C of temperature
Soaking 5h under degree, described distilled water is 3:1 with the volume ratio of rice；(2) defibrination: add water in soaked rice and above-mentioned system
The black tea concentrated solution become carries out defibrination by fiberizer, obtains the Rice & peanut milk containing black tea concentrated solution, and wherein rice granularity reaches 150
Mesh, the volume ratio of described water and black tea concentrated solution is 5:1；(3) dispensing: add amylopectin 5kg, white sugar in above-mentioned Rice & peanut milk
0.3kg, edible salt 0.4kg, stir into mixed serum；(4) high-temperature maturing: by above-mentioned mixed serum at a temperature of 120 DEG C ripe
Change 20min, make rice and stick with paste；(5) shape and be dried: the rice of above-mentioned ripening is stuck with paste, add the most immediately after taking-up 0.6kg Petiolus Trachycarpi oil and
0.6kg sesame oil, after being sufficiently stirred for, is loaded in the mould got ready, and thickness stuck with paste by the rice in described mould is 4mm, treats mould
In rice stick with paste be cooled to room temperature after, mould is placed in the refrigerator of 3 DEG C cooling 30h, treat its form have grinding tool shape rice stick with paste
Block, aeration-drying, the moisture content making rice stick with paste block is reduced to 25%.(6) bake expanded: by after aeration-drying rice stick with paste block be placed in 300
DEG C oven for baking 5min, the moisture content making rice stick with paste block is reduced to 4%.(7) super fine tea powder is added: the temperature sticking with paste block at rice is down to
When 70 DEG C, stick with paste block surface at rice and coat sesame oil and ultra micro black tea powder, when finally etc. being cooled to 45 DEG C, then spray glucose, food
It is seasoned with salt, yeast extract, monosodium glutamate, Mel powder and Fructus Citri Limoniae powder, the sesame oil of described interpolation, ultra micro black tea powder, Fructus Vitis viniferae
The content of sugar, edible salt, yeast extract, monosodium glutamate, Mel powder and Fructus Citri Limoniae powder accounts for the 1% of black tea celestial being shellfish weight respectively, 8%, 4%,
2%, 2%, 1%, 2% and 2%, treat that rice is stuck with paste block and cooled down completely, obtain black tea local flavor black tea celestial being shellfish finished product.
Through detection, the polyphenol content in black tea celestial being shellfish of the present invention, between 4.8 ~ 5.6%, the invention enables black tea celestial
In shellfish, tea polyphenols keeps high level.
Embodiment 3
The making of Folium Camelliae sinensis concentrated solution: a, choose Fujian TIEGUANYIN and be crushed to 80 mesh, the TIEGUANYIN tea powder after pulverizing and water
Mix in the ratio of 1:15, add the cellulase of 0.5% and the pectase of 0.1%, at a temperature of 55 DEG C, extract 2h, the most again
Lixiviating solution is heated to 80 DEG C, maintains 4min, be cooled to room temperature, obtain Folium Camelliae sinensis extracting solution；B, the Folium Camelliae sinensis of above-mentioned acquisition is extracted
Liquid is poured in the centrifuge that rotating speed is 3000r/min and is centrifuged, and takes supernatant after being centrifuged；C, utilize membrane filtration technique to rate tea
Extracting solution filters, and adds 0.5% sodium carboxymethyl cellulose, is concentrated into the 15% of original volume, obtains Folium Camelliae sinensis concentrated solution, stand-by.
The making of Folium Camelliae sinensis super fine tea powder: Fujian Tie Guanyin tea is put in super micron mill and carry out micronizing, it is thus achieved that
300 mesh ground ultra micro Folium Camelliae sinensis powder, stand-by.
The making of Folium Camelliae sinensis celestial being shellfish: (1) soaks: weigh the rice of 20kg, after being cleaned up, with distilled water 20 DEG C of temperature
Soaking 6h under degree, described distilled water is 3:1 with the volume ratio of rice；(2) defibrination: add water in soaked rice and above-mentioned system
The Folium Camelliae sinensis concentrated solution become carries out defibrination by fiberizer, obtains the Rice & peanut milk containing Folium Camelliae sinensis concentrated solution, and wherein rice granularity reaches 200
Mesh, the volume ratio of described water and Folium Camelliae sinensis concentrated solution is 3:1；(3) dispensing: add amylopectin 4kg, white sugar in above-mentioned Rice & peanut milk
0.3kg, edible salt 0.5kg, stir into mixed serum；(4) high-temperature maturing: by above-mentioned mixed serum at a temperature of 110 DEG C ripe
Change 20min, make rice and stick with paste；(5) shape and be dried: the rice of above-mentioned ripening is stuck with paste, add the most immediately after taking-up 0.6kg Petiolus Trachycarpi oil and
0.6kg sesame oil, after being sufficiently stirred for, is loaded in the mould got ready, and thickness stuck with paste by the rice in described mould is 3.5mm, treats mould
Rice in tool is stuck with paste after being cooled to room temperature, mould is placed in the refrigerator of 3 DEG C cooling 30h, treats that it forms the rice with grinding tool shape
Sticking with paste block, aeration-drying, the moisture content making rice stick with paste block is reduced to 20%.(6) bake expanded: by after aeration-drying rice stick with paste block be placed in
280 DEG C of oven for baking 4min, the moisture content making rice stick with paste block is reduced to 5%.(7) super fine tea powder is added: stick with paste the temperature fall of block at rice
During to 60 DEG C, stick with paste block surface at rice and coat sesame oil and ultra micro Folium Camelliae sinensis powder, when finally etc. being cooled to 50 DEG C, then spray glucose,
Edible salt, yeast extract, monosodium glutamate, Herba Menthae powder and Radix Ginseng powder are seasoned, the sesame oil of described interpolation, ultra micro Folium Camelliae sinensis powder, Portugal
The content of grape sugar, edible salt, yeast extract, monosodium glutamate, Herba Menthae powder and Radix Ginseng powder accounts for the 1% of Folium Camelliae sinensis celestial being shellfish weight respectively, 9%, 2%,
2%, 2%, 1%, 1% and 2%, treat that rice is stuck with paste block and cooled down completely, obtain Folium Camelliae sinensis local flavor Folium Camelliae sinensis celestial being shellfish finished product.
Through detection, the polyphenol content in Folium Camelliae sinensis celestial being shellfish of the present invention, between 3.5 ~ 4.6%, the invention enables Folium Camelliae sinensis celestial
In shellfish, tea polyphenols keeps high level.
Embodiment 4
The making of postfermented tea concentrated solution: a, choose yunnan puer tea and be crushed to 60 mesh, the Folium camelliae assamicae tea powder after pulverizing and water
Mix in the ratio of 1:18, add the cellulase of 0.3% and the pectase of 0.2%, at a temperature of 55 DEG C, extract 3h, the most again
Lixiviating solution is heated to 80 DEG C, maintains 5min, be cooled to room temperature, obtain postfermented tea extracting solution；B, the postfermented tea of above-mentioned acquisition is extracted
Liquid is poured in the centrifuge that rotating speed is 2000r/min and is centrifuged, and takes supernatant after being centrifuged；C, utilize membrane filtration technique to rate tea
Extracting solution filters, and adds 2% sodium carboxymethyl cellulose, is concentrated into the 12% of original volume, obtains postfermented tea concentrated solution, stand-by.
The making of ultra micro postfermented tea powder: yunnan puer tea Folium Camelliae sinensis is put in super micron mill and carry out micronizing, it is thus achieved that 300
Mesh ground ultra micro postfermented tea powder, stand-by.
The making of postfermented tea celestial being shellfish: (1) soaks: weigh the rice of 20kg, after being cleaned up, with distilled water 15 DEG C of temperature
Soaking 7h under degree, described distilled water is 2:1 with the volume ratio of rice；(2) defibrination: add water in soaked rice and above-mentioned system
The postfermented tea concentrated solution become carries out defibrination by fiberizer, obtains the Rice & peanut milk containing postfermented tea concentrated solution, and wherein rice granularity reaches 200
Mesh, the volume ratio of described water and postfermented tea concentrated solution is 3:1；(3) dispensing: add amylopectin 5kg, white sugar in above-mentioned Rice & peanut milk
0.3kg, edible salt 0.5kg, stir into mixed serum；(4) high-temperature maturing: by above-mentioned mixed serum at a temperature of 110 DEG C ripe
Change 20min, make rice and stick with paste；(5) shape and be dried: the rice of above-mentioned ripening is stuck with paste, add the most immediately after taking-up 0.6kg Petiolus Trachycarpi oil and
0.6kg sesame oil, after being sufficiently stirred for, is loaded in the mould got ready, and thickness stuck with paste by the rice in described mould is 3.5mm, treats mould
Rice in tool is stuck with paste after being cooled to room temperature, mould is placed in the refrigerator of 0 DEG C cooling 30h, treats that it forms the rice with grinding tool shape
Sticking with paste block, aeration-drying, the moisture content making rice stick with paste block is reduced to 18%.(6) bake expanded: by after aeration-drying rice stick with paste block be placed in
280 DEG C of oven for baking 4min, the moisture content making rice stick with paste block is reduced to 5%.(7) super fine tea powder is added: stick with paste the temperature fall of block at rice
During to 60 DEG C, stick with paste block surface at rice and coat sesame oil and ultra micro postfermented tea powder, when finally etc. being cooled to 50 DEG C, then spray glucose,
Edible salt, yeast extract, monosodium glutamate, milk powder, tangerine peel powder, Flos Rosae Rugosae powder are seasoned, the sesame oil of described interpolation, ultra micro postfermented tea
The content of powder, glucose, edible salt, yeast extract, monosodium glutamate, milk powder, tangerine peel powder and Flos Rosae Rugosae powder accounts for postfermented tea celestial being shellfish weight respectively
1%, 6%, 3%, 2%, 2%, 1%, 2%, 2% and 2%, treat rice stick with paste block cool down completely, obtain postfermented tea local flavor postfermented tea celestial being shellfish finished product.
Through detection, the polyphenol content in postfermented tea celestial being shellfish of the present invention, between 2.1 ~ 3.8%, the invention enables postfermented tea celestial
In shellfish, tea polyphenols keeps high level.
Embodiment 5
The making of Ramulus et Folium Mussaendae Pubescentis concentrated solution: a, choose Fuding white tea and be crushed to 80 mesh, the TIEGUANYIN tea powder after pulverizing and water
Mix in the ratio of 1:15, add the cellulase of 0.5% and the pectase of 0.1%, at a temperature of 50 DEG C, extract 2h, the most again
Lixiviating solution is heated to 80 DEG C, maintains 4min, be cooled to room temperature, obtain Ramulus et Folium Mussaendae Pubescentis extracting solution；B, the Ramulus et Folium Mussaendae Pubescentis of above-mentioned acquisition is extracted
Liquid is poured in the centrifuge that rotating speed is 3000r/min and is centrifuged, and takes supernatant after being centrifuged；C, utilize membrane filtration technique to rate tea
Extracting solution filters, and adds 1.5% sodium carboxymethyl cellulose, is concentrated into the 15% of original volume, obtains Ramulus et Folium Mussaendae Pubescentis concentrated solution, stand-by.
The making of ultra micro white tea powder: Fuding white tea Folium Camelliae sinensis is put in super micron mill and carry out micronizing, it is thus achieved that 300
Mesh ground ultra micro white tea powder, stand-by.
The making of Ramulus et Folium Mussaendae Pubescentis celestial being shellfish: (1) soaks: weigh the rice of 20kg, after being cleaned up, with distilled water 20 DEG C of temperature
Soaking 6h under degree, described distilled water is 2:1 with the volume ratio of rice；(2) defibrination: add water in soaked rice and above-mentioned system
The Ramulus et Folium Mussaendae Pubescentis concentrated solution become carries out defibrination by fiberizer, obtains the Rice & peanut milk containing Ramulus et Folium Mussaendae Pubescentis concentrated solution, and wherein rice granularity reaches 200
Mesh, the volume ratio of described water and Ramulus et Folium Mussaendae Pubescentis concentrated solution is 2:1；(3) dispensing: add amylopectin 4kg, white sugar in above-mentioned Rice & peanut milk
0.3kg, edible salt 0.3kg, stir into mixed serum；(4) high-temperature maturing: by above-mentioned mixed serum at a temperature of 110 DEG C ripe
Change 20min, make rice and stick with paste；(5) shape and be dried: the rice of above-mentioned ripening is stuck with paste, add the most immediately after taking-up 0.6kg Petiolus Trachycarpi oil and
0.6kg sesame oil, after being sufficiently stirred for, is loaded in the mould got ready, and thickness stuck with paste by the rice in described mould is 3.5mm, treats mould
Rice in tool is stuck with paste after being cooled to room temperature, mould is placed in the refrigerator of 0 DEG C cooling 24h, treats that it forms the rice with grinding tool shape
Sticking with paste block, aeration-drying, the moisture content making rice stick with paste block is reduced to 20%.(6) bake expanded: by after aeration-drying rice stick with paste block be placed in
300 DEG C of oven for baking 5min, the moisture content making rice stick with paste block is reduced to 5%.(7) super fine tea powder is added: stick with paste the temperature fall of block at rice
During to 60 DEG C, stick with paste block surface at rice and coat sesame oil and ultra micro white tea powder, when finally etc. being cooled to 50 DEG C, then spray glucose,
Edible salt, yeast extract, monosodium glutamate, powdered soy, Semen Glycines powder, Semen Sesami powder, peanut powder are seasoned, the sesame oil of described interpolation,
Ultra micro white tea powder, glucose, edible salt, yeast extract, monosodium glutamate, powdered soy, Semen Glycines powder, Semen Sesami powder, the content of peanut powder divide
Do not account for 3%, 5%, 2%, 2%, 1%, 1%, 2%, 2%, 2% and the 2% of Ramulus et Folium Mussaendae Pubescentis celestial being shellfish weight, treat that rice is stuck with paste block and cooled down completely, obtain Ramulus et Folium Mussaendae Pubescentis wind
Taste Ramulus et Folium Mussaendae Pubescentis celestial being shellfish finished product.
Through detection, the polyphenol content in Ramulus et Folium Mussaendae Pubescentis celestial being shellfish of the present invention, between 3.1 ~ 3.9%, the invention enables Ramulus et Folium Mussaendae Pubescentis celestial
In shellfish, tea polyphenols keeps high level.
Embodiment 6
The making of yellow tea concentrated solution: a, the Huoshan Huang bud chosen in yellow tea are crushed to 80 mesh, the Huoshan Huang bud after pulverizing
Mix in the ratio of 1:15 with water, add the cellulase of 0.5% and the pectase of 0.1%, at a temperature of 50 DEG C, extract 2h, so
After again lixiviating solution is heated to 80 DEG C, maintain 4min, be cooled to room temperature, obtain yellow tea extracting solution；B, by the yellow tea of above-mentioned acquisition
Extracting solution is poured in the centrifuge that rotating speed is 3000r/min and is centrifuged, and takes supernatant after being centrifuged；C, utilize membrane filtration technique pair
Rate tea extract filters, and adds 0.5% sodium carboxymethyl cellulose, is concentrated into the 25% of original volume, obtains yellow tea concentrated solution, treat
With.
The making of ultra micro yellow tea powder: Huoshan Huang young tea leaves leaf is put into and carries out micronizing in super micron mill, it is thus achieved that 300 mesh
Ground ultra micro yellow tea powder, stand-by.
The making of yellow tea celestial being shellfish: (1) soaks: weigh the rice of 20kg, after being cleaned up, with distilled water 20 DEG C of temperature
Soaking 6h under degree, described distilled water is 2:1 with the volume ratio of rice；(2) defibrination: add water in soaked rice and above-mentioned system
The yellow tea concentrated solution become carries out defibrination by fiberizer, obtains the Rice & peanut milk containing yellow tea concentrated solution, and wherein rice granularity reaches 200
Mesh, the volume ratio of described water and yellow tea concentrated solution is 2:1；(3) dispensing: add amylopectin 4kg, white sugar in above-mentioned Rice & peanut milk
0.3kg, edible salt 0.3kg, stir into mixed serum；(4) high-temperature maturing: by above-mentioned mixed serum at a temperature of 110 DEG C ripe
Change 20min, make rice and stick with paste；(5) shape and be dried: the rice of above-mentioned ripening is stuck with paste, add the most immediately after taking-up 0.6kg Petiolus Trachycarpi oil and
0.6kg sesame oil, after being sufficiently stirred for, is loaded in the mould got ready, and thickness stuck with paste by the rice in described mould is 3.5mm, treats mould
Rice in tool is stuck with paste after being cooled to room temperature, mould is placed in the refrigerator of 0 DEG C cooling 24h, treats that it forms the rice with grinding tool shape
Sticking with paste block, aeration-drying, the moisture content making rice stick with paste block is reduced to 20%.(6) bake expanded: by after aeration-drying rice stick with paste block be placed in
300 DEG C of oven for baking 5min, the moisture content making rice stick with paste block is reduced to 5%.(7) super fine tea powder is added: stick with paste the temperature fall of block at rice
During to 60 DEG C, stick with paste block surface at rice and coat sesame oil and ultra micro yellow tea powder, when finally etc. being cooled to 50 DEG C, then spray glucose,
Edible salt, yeast extract, monosodium glutamate, Herba Menthae powder, Fructus Citri Limoniae powder, Pericarpium Citri tangerinae powder, Flos Rosae Rugosae powder are seasoned, the sesame oil of described interpolation,
Ultra micro yellow tea powder, glucose, edible salt, yeast extract, monosodium glutamate, Herba Menthae powder, Fructus Citri Limoniae powder, Pericarpium Citri tangerinae powder, the content of Flos Rosae Rugosae powder divide
Do not account for 3%, 6%, 2%, 2%, 1%, 1%, 2%, 2%, 2% and the 2% of yellow tea celestial being shellfish weight, treat that rice is stuck with paste block and cooled down completely, obtain yellow tea wind
Taste yellow tea celestial being shellfish finished product.
Through detection, the polyphenol content in yellow tea celestial being shellfish of the present invention, between 2.8 ~ 3.7%, the invention enables yellow tea celestial
In shellfish, tea polyphenols keeps high level.
Above example is only the preferred embodiments of the present invention, and skilled person will appreciate that of the industry, the present invention is not subject to
The restriction of above-described embodiment, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications,
These changes and improvements both fall within scope of the claimed invention.
Claims (10)
1. a tea celestial being shellfish, it is characterised in that: various raw materials and mass percent thereof are as follows: rice 60% ~ 80%, amylopectin
10% ~ 18%, white sugar 1%-2%, Petiolus Trachycarpi oil 1% ~ 3%, sesame oil 2% ~ 5%, edible salt 1% ~ 2%, tea concentrated solution 5-15%, ultra micro tea
Powder 3-10%.
Tea celestial being shellfish the most according to claim 1, it is characterised in that described tea concentrated solution is green tea concentrated liquid, black tea concentration
One or more of liquid, Ramulus et Folium Mussaendae Pubescentis concentrated solution, postfermented tea concentrated solution, Folium Camelliae sinensis concentrated solution and yellow tea concentrated solution.
Tea celestial being shellfish the most according to claim 1, it is characterised in that described super fine tea powder is ultrafine green tea powder, ultra micro black tea
One or more of powder, ultra micro white tea powder, ultra micro postfermented tea powder, ultra micro Folium Camelliae sinensis powder and ultra micro yellow tea powder.
The manufacture method of tea celestial being shellfish the most according to claim 1, it is characterised in that comprise the following steps:
(1) soak: after rice clean water, use 10 ~ 20 DEG C of distilled water immersion 5 ~ 8h；
(2) defibrination: soaked rice is added water and tea concentrated solution carries out defibrination by fiberizer, make rice granularity reach 120 ~
200 mesh；
(3) dispensing: add amylopectin, white sugar, edible salt in above-mentioned Rice & peanut milk, stir into mixed serum；
(4) high-temperature maturing: by above-mentioned mixed serum ripening 20 ~ 30min at a temperature of 110 ~ 120 DEG C, makes rice and sticks with paste；
(5) shaping is dried: is stuck with paste by the rice of above-mentioned ripening, adds 1% ~ 3% Petiolus Trachycarpi oil and 1% ~ 3% sesame oil after taking-up the most immediately,
After being sufficiently stirred for, it is loaded in the mould got ready；Wherein, thickness stuck with paste by the rice in described mould is 3 ~ 4mm, treats the rice in mould
After paste is cooled to room temperature, mould is placed in the refrigerator of 0 ~ 5 DEG C cooling 24 ~ 48h, treats that it forms the rice paste with grinding tool shape
Block, aeration-drying, the moisture content making rice stick with paste block is reduced to 15% ~ 25%；
(6) bake expanded: the rice after aeration-drying is stuck with paste block and is placed in 250 ~ 300 DEG C of oven for baking 4 ~ 5min, make rice stick with paste block
Moisture content is reduced to 4 ~ 5%；
(7) add super fine tea powder: when the temperature that block stuck with paste by rice is down to 50 ~ 70 DEG C, stick with paste block surface at rice and coat the fragrant fiber crops of 1% ~ 2%
Oil, then above Oleum Sesami layer, spray super fine tea powder, finally when 40 ~ 50 DEG C, flavouring agent is spilt and sticks with paste block surface in rice, treat that block stuck with paste by rice complete
Full cooling, obtains tea celestial being shellfish finished product.
The manufacture method of tea celestial being shellfish the most according to claim 4, it is characterised in that distilled water and rice in step (1)
Volume ratio is 3:1 ~ 2:1;The volume ratio of step (2) Zhong Shui and tea concentrated solution is 5:1 ~ 2:1, and the concentration of described tea concentrated solution is
10%~20%。
6. according to the manufacture method of the tea celestial being shellfish described in claim 4 or 5, it is characterised in that the making of described tea concentrated solution
Cheng Wei:
A, enzyme extraction: Folium Camelliae sinensis is pulverized, the Folium Camelliae sinensis granularity after pulverizing reaches 40 ~ 100 mesh, and Folium Camelliae sinensis and water press 1:10 ~ 1:
20 ratio mixing, be simultaneously introduced the cellulase of 0.2% ~ 0.5% and the pectase of 0.1% ~ 0.3%, at 45 ~ 55 DEG C extract 2 ~
4h, post-heating to 70 ~ 90 DEG C, retain 2 ~ 5min, be cooled to room temperature, it is thus achieved that tea extract；
B. being centrifuged: utilize centrifuge to filter the tea extract of above-mentioned extraction, described centrifugal rotational speed is 1500 ~ 3000r/
Min, collects supernatant stand-by；
C. filtering and concentrating: utilize membrane filtration technique that tea extract is filtered, and add 0.5 ~ 2% sodium carboxymethyl cellulose, be concentrated into
The 10 ~ 25% of original volume, obtain tea concentrated solution.
The manufacture method of tea celestial being shellfish the most according to claim 4, it is characterised in that add side chain in described step (3) and form sediment
Powder 10% ~ 18%, white sugar 1%-2%, edible salt 1% ~ 2%.
The manufacture method of tea celestial being shellfish the most according to claim 4, it is characterised in that the tea concentrated solution described in step (2)
For green tea concentrated liquid, black tea concentrated solution, Ramulus et Folium Mussaendae Pubescentis concentrated solution, postfermented tea concentrated solution, Folium Camelliae sinensis concentrated solution and the one of yellow tea concentrated solution or
Multiple.
The manufacture method of tea celestial being shellfish the most according to claim 4, it is characterised in that the super fine tea powder described in step (7)
Granularity be 300 ~ 400 mesh, described super fine tea powder is ultrafine green tea powder, ultra micro black tea powder, ultra micro white tea powder, ultra micro postfermented tea
One or more of powder, ultra micro Folium Camelliae sinensis powder and ultra micro yellow tea powder.
The manufacture method of tea celestial being shellfish the most according to claim 4, it is characterised in that the flavouring agent described in step (7) is
Glucose, edible salt, milk powder, Semen Glycines powder, yeast extract, monosodium glutamate, powdered soy, black sesame powder, Herba Menthae powder, Fructus Citri Limoniae powder, Pericarpium Citri tangerinae powder, rose
One or more in rare powder, Radix Ginseng powder, Mel powder, laughable powder.
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