CN106343354A - Production method of tea powder noodles - Google Patents
Production method of tea powder noodles Download PDFInfo
- Publication number
- CN106343354A CN106343354A CN201610721122.9A CN201610721122A CN106343354A CN 106343354 A CN106343354 A CN 106343354A CN 201610721122 A CN201610721122 A CN 201610721122A CN 106343354 A CN106343354 A CN 106343354A
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- China
- Prior art keywords
- noodles
- dough
- tea powder
- dried
- powder
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 65
- 239000000843 powder Substances 0.000 title claims abstract description 34
- 241001122767 Theaceae Species 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000003860 storage Methods 0.000 claims abstract description 6
- 239000000243 solution Substances 0.000 claims description 13
- ZFXYFBGIUFBOJW-UHFFFAOYSA-N theophylline Chemical compound O=C1N(C)C(=O)N(C)C2=C1NC=N2 ZFXYFBGIUFBOJW-UHFFFAOYSA-N 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000012267 brine Substances 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 229960000278 theophylline Drugs 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000000049 pigment Substances 0.000 abstract description 3
- 238000005520 cutting process Methods 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 238000007689 inspection Methods 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 12
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 6
- 229960001948 caffeine Drugs 0.000 description 6
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 6
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- 230000006835 compression Effects 0.000 description 3
- 238000007906 compression Methods 0.000 description 3
- 210000003734 kidney Anatomy 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 230000023555 blood coagulation Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000002158 endotoxin Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 229920006008 lipopolysaccharide Polymers 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000003248 secreting effect Effects 0.000 description 2
- 229940026510 theanine Drugs 0.000 description 2
- 210000002700 urine Anatomy 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 208000037260 Atherosclerotic Plaque Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000008946 Fibrinogen Human genes 0.000 description 1
- 108010049003 Fibrinogen Proteins 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 206010024214 Lenticular opacities Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000003490 calendering Methods 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 229940012952 fibrinogen Drugs 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 206010020718 hyperplasia Diseases 0.000 description 1
- 230000002390 hyperplastic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020384 spinach juice Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 210000004509 vascular smooth muscle cell Anatomy 0.000 description 1
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
Abstract
The invention discloses a production method of tea powder noodles. The production method comprises the following procedures of: flour inspection, metering, dough kneading, noodles pressing, slitting, drying, cutting, storage and the like. By virtue of strict assaying, accurate metering and three-section heating drying, the produced noodles are unlikely to be broken and have chewiness and good quality. By adding tea powder, the noodles are rich in nutrition, and no any pigment is added, so that the noodles have dietary therapy and health functions.
Description
Technical field
The invention belongs to food processing technology field is and in particular to a kind of manufacture method of tea powder noodles.
Background technology
Noodles are the common foods in people's daily life, and its main component is flour, through the dough-making powder that adds water, calendering, cutting,
Cut-out is made, and also can add a small amount of Sal, in order to increase toughness and the taste of finished product noodles in some noodles processing.Such have
Following shortcoming: the nutritional labeling due to flour is mainly starch and a small amount of protein, and other nutritional labelings that human body needs are (as ammonia
Base acid, vitamin, cellulose, trace element) content is few, adds the noodles of Sal can only improve the mouthfeel of noodles it is impossible to change
Become the nutritive value of noodles, with the continuous improvement of people's living standard, common noodles can not meet people to nutrition
Demand.At present in the production process of noodles, due to simple production process, make with measurement process due to accurately not checking
The supplementary material quality of making noodles does not pass a test and leads to noodles Quality Down, because the simple noodles making to be obtained of baking operation are easily broken
Split, uneven in length.
Tea is described as " national drink " in China, and its Main Ingredients and Appearance is tea polyphenols, caffeine, lipopolysaccharide and theanine etc..Contained
Tea polyphenols there is very strong non-oxidizability and physiologically active, contribute to slow down aging, the anti-aging effects of tea polyphenols are than dimension
Raw element e is strong 18 times；Have functions that to suppress cardiovascular disease, after making vascular smooth muscle cell curing, form atheromatous plaque
Hyperplastic conditions be suppressed, so that the enhanced Fibrinogen of formation blood clotting viscosity is reduced, blood coagulation becomes clear, thus suppressing tremulous pulse medicated porridge
Sample hardens；Contained caffeine can promote human central nervous excited, strengthen corticocerebral process of excitation, play benefit of refreshing oneself
The effect think, clearing away heart-fire；Caffeine can stimulate kidney, promotes urine to excrete rapidly, improves the rate that leaches of kidney, reduces harmful
Material holdup time in kidney, caffeine also can exclude the excessive lactic acid in urine, contributes to making human body dispel fatigue quickly；
Caffeine may also help in digestion, strengthens lipolytic ability.Additionally, the composition such as vitamin c in Folium Camelliae sinensis, eyes can be reduced
Lenticular opacity degree, often eat tea product to reduce ophthalmic, eye protection improving eyesight all play the role of positive.
Content of the invention
The invention reside in providing one kind not easy fracture, have chewy texture, quality is good, nutritious, without any pigment, have
The manufacture method of the tea powder noodles of Dietotherapy health function.
A kind of manufacture method of noodles of the present invention, comprises the following steps:
(1) measure: take flour 85-95 part, tea powder 4.8-5.2 part by weight, standby；
(2) making of solution: by dough-making powder with water 2.8-3.2 part mixed in brine mixer with theophylline 1.8-2.2 part,
Standby；
(3) dough-making powder: flour 85-95 part that step (1) is obtained is poured in horizontal dough mixer with tea powder 4.8-5.2 part, by pressure
The solution that step (2) is obtained by power pump carries out dough-making powder in suction dough mixing machine according to quantity；
(4) pressure surface: the dough that step (3) is become reconciled is placed in compressing in oodle maker, the dough to molding with dough and cream scraper simultaneously
Have one's hair trimmed through the machine of having one's hair trimmed after the noodles shape being cut into needs；
(5) dry: the noodles drying tunnel that step (4) is obtained is dried；
(6) tangent plane: the noodles that step (5) is dried send the length as noodles cut in noodle cutter needs；
(7) store: the noodles that step (6) is cut load storage in container, are weighed on demand after noodles with electronic scale and are wrapped
Dress, obtains final product.
Dried in above-mentioned steps (5) Drying tunnel respectively through pre- in the state of temperature 25-35 DEG C humidity 80-85%
It is dried, trunk is dry in the state of temperature 35-45 DEG C humidity 75-80%, complete formula is done in the state of temperature 25-35 DEG C humidity 80-85%
Dry.
The present invention compared with prior art, has obvious beneficial effect, as can be known from the above technical solutions: the present invention passes through
Add tea powder in noodles, so that tea polyphenols in noodles, caffeine, lipopolysaccharide and theanine content is increased substantially, noodles are not only sought
Support fully, be eaten for a long time, the secretory volume that there is preventive effect, gastric juice can be improved to kinds cancers such as gastric cancer, intestinal cancer, help
In digestion it is possible to reduce ophthalmic, play the purpose of eye protection improving eyesight.By the addition of spinach juice, improve calcium, ferrum, vitamin e
And the content of nicotinic acid etc., simultaneously contained enzyme material in Herba Spinaciae can promote the secretory function of harmonization of the stomach pancreas, additionally, this
Invention product is smooth good to eat, without any pigment, bright in colour, tempting.By strict chemical examination, precisely measure and pass through three sections
Heating, drying mode makes prepared noodles not easy fracture, has chewy texture, and quality is good.
Specific embodiment
Embodiment 1:
A kind of manufacture method of noodles, comprises the following steps:
(1) measure: weigh flour 85kg and tea powder 5.2kg, standby；
(2) making of solution: by dough-making powder with water 2.8kg mixed in brine mixer with theophylline 2.2kg, standby；
(3) dough-making powder: the flour 85kg and tea powder 5.2kg that step (1) is obtained pours in horizontal dough mixer, will be walked by compression pump
Suddenly the solution that (2) obtain carries out dough-making powder in suction dough mixing machine according to quantity；
(4) pressure surface: the dough that step (3) is become reconciled is placed in compressing in oodle maker, the dough to molding with dough and cream scraper simultaneously
Have one's hair trimmed through the machine of having one's hair trimmed after the noodles shape being cut into needs；
(5) dry: the noodles drying tunnel that step (4) is obtained is dried；
(6) tangent plane: the noodles that step (5) is dried send the length as noodles cut in noodle cutter needs；
(7) store: the noodles that step (6) is cut load storage in container, are weighed on demand after noodles with electronic scale and are wrapped
Dress, obtains final product.
Embodiment 2:
A kind of manufacture method of noodles, comprises the following steps:
(1) measure: weigh flour 90kg and tea powder 5kg, standby；
(2) making of solution: by dough-making powder with water 3kg mixed in brine mixer with theophylline 2kg, standby；
(3) dough-making powder: the flour 90kg that step (1) is obtained and tea powder 5kg pours in horizontal dough mixer, by compression pump by step
(2) solution obtaining carries out dough-making powder in suction dough mixing machine according to quantity；
(4) pressure surface: the dough that step (3) is become reconciled is placed in compressing in oodle maker, the dough to molding with dough and cream scraper simultaneously
Have one's hair trimmed through the machine of having one's hair trimmed after the noodles shape being cut into needs；
(5) dry: the noodles drying tunnel that step (4) is obtained is dried；
(6) tangent plane: the noodles that step (5) is dried send the length as noodles cut in noodle cutter needs；
(7) store: the noodles that step (6) is cut load storage in container, are weighed on demand after noodles with electronic scale and are wrapped
Dress, obtains final product.
Embodiment 3:
A kind of manufacture method of noodles, comprises the following steps:
(1) measure: weigh flour 95kg and tea powder 4.8kg, standby；
(2) making of solution: by dough-making powder with water 3.2kg mixed in brine mixer with theophylline 1.8kg, standby；
(3) dough-making powder: the flour 95kg and tea powder 4.8kg that step (1) is obtained pours in horizontal dough mixer, will be walked by compression pump
Suddenly the solution that (2) obtain carries out dough-making powder in suction dough mixing machine according to quantity；
(4) pressure surface: the dough that step (3) is become reconciled is placed in compressing in oodle maker, the dough to molding with dough and cream scraper simultaneously
Have one's hair trimmed through the machine of having one's hair trimmed after the noodles shape being cut into needs；
(5) dry: the noodles drying tunnel that step (4) is obtained is dried；
(6) tangent plane: the noodles that step (5) is dried send the length as noodles cut in noodle cutter needs；
(7) store: the noodles that step (6) is cut load storage in container, are weighed on demand after noodles with electronic scale and are wrapped
Dress, obtains final product.
The above, be only presently preferred embodiments of the present invention, not the present invention is made with any pro forma restriction, appoints
What any is simply repaiied according to what the technical spirit of the present invention made to above example without departing from technical solution of the present invention content
Change, equivalent variations and modification, all still fall within the range of technical solution of the present invention.
Claims (2)
1. a kind of manufacture method of noodles, comprises the following steps:
(1) measure: take flour 85-95 part, tea powder 4.8-5.2 part by weight, standby；
(2) making of solution: by dough-making powder with water 2.8-3.2 part mixed in brine mixer with theophylline 1.8-2.2 part,
Standby；
(3) dough-making powder: flour 85-95 part that step (1) is obtained is poured in horizontal dough mixer with tea powder 4.8-5.2 part, by pressure
The solution that step (2) is obtained by power pump carries out dough-making powder in suction dough mixing machine according to quantity；
(4) pressure surface: the dough that step (3) is become reconciled is placed in compressing in oodle maker, the dough to molding with dough and cream scraper simultaneously
Have one's hair trimmed through the machine of having one's hair trimmed after the noodles shape being cut into needs；
(5) dry: the noodles drying tunnel that step (4) is obtained is dried；
(6) tangent plane: the noodles that step (5) is dried send the length as noodles cut in noodle cutter needs；
(7) store: the noodles that step (6) is cut load storage in container, are weighed on demand after noodles with electronic scale and are wrapped
Dress, obtains final product.
2. as claimed in claim 1 a kind of manufacture method of tea powder noodles it is characterised in that: enter in step (5) Drying tunnel
Row is dried respectively through state predrying, temperature 35-45 DEG C humidity 75-80% in the state of temperature 25-35 DEG C humidity 80-85%
Lower trunk is dry, complete formula is dried in the state of temperature 25-35 DEG C humidity 80-85%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610721122.9A CN106343354A (en) | 2016-08-25 | 2016-08-25 | Production method of tea powder noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610721122.9A CN106343354A (en) | 2016-08-25 | 2016-08-25 | Production method of tea powder noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106343354A true CN106343354A (en) | 2017-01-25 |
Family
ID=57855616
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610721122.9A Pending CN106343354A (en) | 2016-08-25 | 2016-08-25 | Production method of tea powder noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106343354A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106923180A (en) * | 2017-03-29 | 2017-07-07 | 刘文辉 | A kind of tealeaves noodles and preparation method thereof |
| CN107156649A (en) * | 2017-06-27 | 2017-09-15 | 陆良三惟农业发展有限公司 | A kind of preparation method of Mulberry-leaf Tea noodles |
| CN112089012A (en) * | 2020-10-26 | 2020-12-18 | 正安县安场镇石井利民食品有限公司 | Preparation method of white tea noodles |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664124A (en) * | 2009-09-04 | 2010-03-10 | 刘志良 | Green tea noodles and preparation method |
-
2016
- 2016-08-25 CN CN201610721122.9A patent/CN106343354A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664124A (en) * | 2009-09-04 | 2010-03-10 | 刘志良 | Green tea noodles and preparation method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106923180A (en) * | 2017-03-29 | 2017-07-07 | 刘文辉 | A kind of tealeaves noodles and preparation method thereof |
| CN107156649A (en) * | 2017-06-27 | 2017-09-15 | 陆良三惟农业发展有限公司 | A kind of preparation method of Mulberry-leaf Tea noodles |
| CN112089012A (en) * | 2020-10-26 | 2020-12-18 | 正安县安场镇石井利民食品有限公司 | Preparation method of white tea noodles |
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Application publication date: 20170125 |
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