CN107593840A - A kind of preparation method of fermented soybean dregs green tea tough biscuit - Google Patents
A kind of preparation method of fermented soybean dregs green tea tough biscuit Download PDFInfo
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- CN107593840A CN107593840A CN201710985107.XA CN201710985107A CN107593840A CN 107593840 A CN107593840 A CN 107593840A CN 201710985107 A CN201710985107 A CN 201710985107A CN 107593840 A CN107593840 A CN 107593840A
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Abstract
The invention discloses a kind of preparation method of fermented soybean dregs green tea tough biscuit, it is characterised in that by fresh green tea leaf spreading for cooling, steam beating, kneads rear microwave drying, repeatedly crushes and obtain ultrafine green tea powder；Into fresh soybean residue plus water is stirred evenly, and soaks and is acidified, filtering, the steaming in boiling water bath, and by hot bean dregs steam sterilizing, bacterium solution fermentation is inoculated with after cooling, and tunning drying, crushing, sieving are obtained into dry fermentation okara powder；White granulated sugar, sodium bicarbonate, salt, ammonium hydrogen carbonate are dissolved in water, it is added in flour and modulates, butter, starch, sodium pyrosulfite, ultrafine green tea powder, dry fermentation okara powder is added to be modulated, after question handler modulates, it is molded with oodle maker pressure surface, after the completion of roll-in, baking tray is uniformly coated with edible oil, musculus cutaneus is divided on baking tray, roll by hand it is smooth, with mould molding, and uniform aperture is pricked on cake embryo, baking tray is put into oven for baking, baking tray cooling is taken out, is packed with pumping sealing machine.
Description
Technical field
The present invention relates to tealeaves production field, and in particular to a kind of preparation method of fermented soybean dregs green tea tough biscuit.
Background technology
Tough biscuit is relatively low with oil content and sugar content made of flour, white sugar, grease, leavening agent and other auxiliary materials
Biscuit.Contain Tea Polyphenols, caffeine, aromatic substance, multivitamin, protein, mineral matter, polysaccharide, tannin etc. in green tea
Material.These natural components have special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc..The nutriment bag of tealeaves
Water-soluble and fat-soluble two parts are included, even if brewing repeatedly, liposoluble substance can be also remained in tealeaves all the time.Therefore, " eat
Tea " can preferably absorb the nutrition of tealeaves.Dry tea cake is exactly the product that biscuit is combined with " eating tea ".Green tea is China
A kind of traditional health drink, containing a variety of nutrition and functional components such as Tea Polyphenols, tea polysaccharide, theanine in green tea, have
The multiple efficacies such as anti-oxidant, anti-cancer, antibacterial.With the improvement of people ' s living standards and health care consciousness enhancing, utilize tealeaves
Functional component research and development Novel tea food be development of food industry a main trend.Super fine tea powder is mainly using modern super
Tealeaves is ground into the micron order even Ultramicro-powder of nanoparticle by Crushing of Ultrafine technology, can effectively utilize the nutrition and health care work(of tealeaves
Can, improve its bioavailability.
The content of the invention
The present invention solves the technical problem of providing a kind of preparation method of fermented soybean dregs green tea tough biscuit, according to
Biscuit prepared by this method has the distinctive fragrant of tunning, the also fragrance component with tealeaves.
The technical problems to be solved by the invention are realized using following technical scheme：
A kind of preparation method of fermented soybean dregs green tea tough biscuit, it is characterised in that carry out according to the following steps：
（1）Ultrafine green tea flour producing process：
By fresh green tea leaf on blue or green groove is store spreading for cooling 4-6h, moisture control is in 75-78%, the steam beating at 120-122 DEG C,
Water-removing leaves moisture content is 65-68%, the microwave drying under 7 × 850W power conditions after kneading, by stem tea Universalpulverizer powder
The fragment of 20 mesh is broken into, is cleaned with vertical fanning machine, is rolled 10-15 times with pulverizer, then two wheat-middlings are carried out with airslide disintegrating mill
It is broken, processing 5-10 time, obtain particle diameter less than 10um ultrafine green tea powder；
（2）The making of dry fermentation okara powder：
By Mucor, Saccharomyces cerevisiae strain 1:1 is inoculated in PDA culture medium, and 2-3d is cultivated under the conditions of 27-29 DEG C, obtains bacterium solution；
Into fresh soybean residue 1:2 add water, stir, and in 19-21 DEG C of immersion acidifying 20-24h, filtering, and squeeze out more
Remaining moisture, it is placed on after rubbing scattered on porous plate, the steaming 20-30min in boiling water bath, by hot bean dregs, steam goes out at 120-122 DEG C
Bacterium 20-25min, room temperature is cooled to, is inoculated with bacterium solution, ferment 2-3d under the conditions of pH is 6-6.5, temperature is 27-29 DEG C, will ferment
Product is divided in porcelain dish, using second stage drying method after 74-76 DEG C of freeze-day with constant temperature 6-8h, is put into drum in 118-120 DEG C of baking oven
Dry 4-5h is air-dried, is crushed, 100 mesh sieves excessively obtain dry fermentation okara powder；
（3）The pretreatment of raw material is with adjusting powder：
25-30 parts white granulated sugar, 0.8-1 parts sodium bicarbonate, 0.5-0.7 parts salt, 0.4-0.6 part ammonium hydrogen carbonate are dissolved in water, are added to
Modulated in 95-100 part flour, then by 18-20 parts butter, 3-4 parts starch, 0.01-0.02 parts sodium pyrosulfite, 2-3 parts（1）In
Gained ultrafine green tea powder, 6-9 parts by weight（2）Middle gained dry fermentation okara powder is added in flour and is modulated, and adjusts powder to terminate rear quiet
10-12min is put, makes uniform force inside dough；
（4）The production technology of fermented soybean dregs green tea tough biscuit：
Treat（3）After middle dough preparing is good, it is molded with oodle maker pressure surface, repeatedly folds and rotate 90o during rolling, after the completion of roll-in,
Baking tray is uniformly coated with edible oil, musculus cutaneus is divided on baking tray, rolls by hand smooth, with mould molding, and is pricked on cake embryo
Uniform aperture, baking tray is put into oven for baking 8-10min, takes out baking tray cooling, packed with pumping sealing machine.
Wherein, step（1）The vapor (steam) velocity of middle steam beating is 250-260r/min, dewatering speed 1000-1100r/
Min, the throwing leaf amount of microwave drying is 700-800g, transfer rate 400-500r/min.
Step（2）Middle inoculum concentration is 10-12%, and PDA culture medium formula is 200g peeled potatoes, 20g glucose, 15-
20g agar, 1000mL distilled water.
Step（3）Dough temperature maintains 37-40 DEG C during middle tune powder.
Step（4）Middle 195-200 DEG C of baking face fire, 165-170 DEG C of the fire in a stove before fuel is added.
The present invention reaction mechanism and have the beneficial effect that：
Using fresh green tea leaf as raw material, ultrafine green tea powder is made through steam beating, microwave drying, ultramicro grinding technique, using steaming
Vitamin C, polyphenol content are high in the green tea that vapour fixing, microwave drying technology are processed, then obtain leaf through multiple pulverization process
Green plain retention rate is high, grain diameter is small and uniform ultrafine green tea powder；Using new fresh bean dreg as raw material, it is made dry by inoculation fermentation
Fermented soybean dregs powder, has a distinctive fragrant of tunning, and protein is effectively degraded in bean dregs, so as to improve in bean dregs
The content of amino-acid nitrogen；Ultrafine green tea powder, dry fermentation okara powder are added in flour, through adjusting powder, roll-in, shaping, baking
Fermented soybean dregs green tea tough biscuits is made etc. technique, and the addition of green tea powder has product to the antibiotic property of biscuit, the extension of shelf-life
The effect of pole；Biscuit color is uniform, and crispy in taste, fragrance is pure, has the distinctive fragranced of fermented soybean dregs biscuit, also with tea
The fragrance component of leaf.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, tie below
Specific embodiment is closed, the present invention is expanded on further.
Embodiment
A kind of preparation method of fermented soybean dregs green tea tough biscuit, it is characterised in that carry out according to the following steps：
（1）Ultrafine green tea flour producing process：
By fresh green tea leaf, spreading for cooling 4h, moisture control the steam beating at 120-122 DEG C, are killed in 75-78% on blue or green groove is store
Leafiness moisture content is 65-68%, the microwave drying under 7 × 850W power conditions after kneading, stem tea is crushed with Universalpulverizer
Into the fragment of 20 mesh, cleaned with vertical fanning machine, rolled 10 times with pulverizer, then carried out separating twice with airslide disintegrating mill, add
Work 5 times, obtain the ultrafine green tea powder that particle diameter is less than 10um；
（2）The making of dry fermentation okara powder：
By Mucor, Saccharomyces cerevisiae strain 1:1 is inoculated in PDA culture medium, and 2d is cultivated under the conditions of 27-29 DEG C, obtains bacterium solution；
Into fresh soybean residue 1:2 add water, stir, and in 19-21 DEG C of immersion acidifying 20h, filtering, and squeeze out superfluous water
Point, be placed on after rubbing scattered on porous plate, the steaming 25min in boiling water bath, by hot bean dregs at 120-122 DEG C steam sterilizing 20min,
Room temperature is cooled to, is inoculated with bacterium solution, fermented 2d under the conditions of pH is 6-6.5, temperature is 27-29 DEG C, and tunning is divided in porcelain
In disk, using second stage drying method after 74-76 DEG C of freeze-day with constant temperature 7h, forced air drying 4h in 118-120 DEG C of baking oven is put into, crush,
Cross 100 mesh sieves and obtain dry fermentation okara powder；
（3）The pretreatment of raw material is with adjusting powder：
25g white granulated sugars, 0.8g sodium bicarbonate, 0.5g salt, 0.4g ammonium hydrogen carbonate are dissolved in water, is added in 95g flour and modulates, then will
18g butter, 3g starch, 0.01g sodium pyrosulfites, 3g（1）Middle gained ultrafine green tea powder, 6g（2）Middle gained dry fermentation okara powder
Add in flour and be modulated, adjust powder to stand 10min after terminating, make uniform force inside dough；
（4）The production technology of fermented soybean dregs green tea tough biscuit：
Treat（3）After middle dough preparing is good, it is molded with oodle maker pressure surface, repeatedly folds and rotate 90o during rolling, after the completion of roll-in,
Baking tray is uniformly coated with edible oil, musculus cutaneus is divided on baking tray, rolls by hand smooth, with mould molding, and is pricked on cake embryo
Uniform aperture, baking tray is put into oven for baking 8min, takes out baking tray cooling, packed with pumping sealing machine.
Wherein, step（1）The vapor (steam) velocity of middle steam beating is 250r/min, dewatering speed 1000r/min, and microwave is done
Dry throwing leaf amount is 800g, transfer rate 400r/min.
Step（2）Middle inoculum concentration is 10-12%, and PDA culture medium formula is 200g peeled potatoes, 20g glucose, 15g fine jades
Fat, 1000mL distilled water.
Step（3）Dough temperature maintains 37-40 DEG C during middle tune powder.
Step（4）Middle baking face fiery 200 DEG C, 165 DEG C of the fire in a stove before fuel is added.
Claims (6)
- A kind of 1. preparation method of fermented soybean dregs green tea tough biscuit, it is characterised in that：By fresh green tea leaf spreading for cooling, steam kills Green grass or young crops, rear microwave drying is kneaded, repeatedly crush and obtain ultrafine green tea powder；Into fresh soybean residue plus water stirs evenly, immersion acidifying, mistake Filter, the steaming in boiling water bath, by hot bean dregs steam sterilizing, bacterium solution fermentation is inoculated with after cooling, by tunning drying, is crushed, mistake Sieve obtains dry fermentation okara powder；White granulated sugar, sodium bicarbonate, salt, ammonium hydrogen carbonate are dissolved in water, is added in flour and modulates, add Butter, starch, sodium pyrosulfite, ultrafine green tea powder, dry fermentation okara powder are modulated, and after question handler modulates, use oodle maker Pressure surface is molded, and after the completion of roll-in, baking tray is uniformly coated with into edible oil, musculus cutaneus is divided on baking tray, rolls by hand smooth, uses mould Shaping, and uniform aperture is pricked on cake embryo, baking tray is put into oven for baking, takes out baking tray cooling, with pumping sealing machine Packed.
- 2. a kind of preparation method of fermented soybean dregs green tea tough biscuit, it is characterised in that carry out according to the following steps：（1）Ultrafine green tea flour producing process：By fresh green tea leaf on blue or green groove is store spreading for cooling 4-6h, moisture control is in 75-78%, the steam beating at 120-122 DEG C, Water-removing leaves moisture content is 65-68%, the microwave drying under 7 × 850W power conditions after kneading, by stem tea Universalpulverizer powder The fragment of 20 mesh is broken into, is cleaned with vertical fanning machine, is rolled 10-15 times with pulverizer, then two wheat-middlings are carried out with airslide disintegrating mill It is broken, processing 5-10 time, obtain particle diameter less than 10um ultrafine green tea powder；（2）The making of dry fermentation okara powder：By Mucor, Saccharomyces cerevisiae strain 1:1 is inoculated in PDA culture medium, and 2-3d is cultivated under the conditions of 27-29 DEG C, obtains bacterium solution；Into fresh soybean residue 1:2 add water, stir, and in 19-21 DEG C of immersion acidifying 20-24h, filtering, and squeeze out more Remaining moisture, it is placed on after rubbing scattered on porous plate, the steaming 20-30min in boiling water bath, by hot bean dregs, steam goes out at 120-122 DEG C Bacterium 20-25min, room temperature is cooled to, is inoculated with bacterium solution, ferment 2-3d under the conditions of pH is 6-6.5, temperature is 27-29 DEG C, will ferment Product is divided in porcelain dish, using second stage drying method after 74-76 DEG C of freeze-day with constant temperature 6-8h, is put into drum in 118-120 DEG C of baking oven Dry 4-5h is air-dried, is crushed, 100 mesh sieves excessively obtain dry fermentation okara powder；（3）The pretreatment of raw material is with adjusting powder：25-30 parts white granulated sugar, 0.8-1 parts sodium bicarbonate, 0.5-0.7 parts salt, 0.4-0.6 part ammonium hydrogen carbonate are dissolved in water, are added to Modulated in 95-100 part flour, then by 18-20 parts butter, 3-4 parts starch, 0.01-0.02 parts sodium pyrosulfite, 2-3 parts（1）In Gained ultrafine green tea powder, 6-9 parts by weight（2）Middle gained dry fermentation okara powder is added in flour and is modulated, and adjusts powder to terminate rear quiet 10-12min is put, makes uniform force inside dough；（4）The production technology of fermented soybean dregs green tea tough biscuit：Treat（3）After middle dough preparing is good, it is molded with oodle maker pressure surface, repeatedly folds and rotate 90o during rolling, after the completion of roll-in, Baking tray is uniformly coated with edible oil, musculus cutaneus is divided on baking tray, rolls by hand smooth, with mould molding, and is pricked on cake embryo Uniform aperture, baking tray is put into oven for baking 8-10min, takes out baking tray cooling, packed with pumping sealing machine.
- A kind of 3. preparation method of fermented soybean dregs green tea tough biscuit according to claim 2, it is characterised in that step （1）The vapor (steam) velocity of middle steam beating is 250-260r/min, dewatering speed 1000-1100r/min, the throwing leaf of microwave drying Measure as 700-800g, transfer rate 400-500r/min.
- A kind of 4. preparation method of fermented soybean dregs green tea tough biscuit according to claim 2, it is characterised in that step （2）Middle inoculum concentration is 10-12%, and PDA culture medium formula is 200g peeled potatoes, 20g glucose, 15-20g agar, 1000mL Distilled water.
- A kind of 5. preparation method of fermented soybean dregs green tea tough biscuit according to claim 2, it is characterised in that step （3）Dough temperature maintains 37-40 DEG C during middle tune powder.
- A kind of 6. preparation method of fermented soybean dregs green tea tough biscuit according to claim 2, it is characterised in that step （4）Middle 195-200 DEG C of baking face fire, 165-170 DEG C of the fire in a stove before fuel is added.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142499A (en) * | 2018-02-08 | 2018-06-12 | 新疆智库丝路知识产权大数据中心（有限公司） | A kind of jujube slag coreopsis tinctoria tough biscuit and preparation method thereof |
| CN108669136A (en) * | 2018-08-28 | 2018-10-19 | 安徽金麦乐面业有限公司 | A kind of health care corn biscuits and its processing technology |
| CN110150354A (en) * | 2019-06-28 | 2019-08-23 | 成都师范学院 | A kind of low energy green tea biscuits and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715844A (en) * | 2009-12-07 | 2010-06-02 | 南京农业大学 | Method for preparing ultrafine tea powder |
| CN104738131A (en) * | 2015-03-28 | 2015-07-01 | 安徽先知缘食品有限公司 | Production technology of tea biscuit |
| CN106417484A (en) * | 2016-12-02 | 2017-02-22 | 合肥工业大学 | Method for fermenting bean dregs to make biscuits |
-
2017
- 2017-10-20 CN CN201710985107.XA patent/CN107593840A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715844A (en) * | 2009-12-07 | 2010-06-02 | 南京农业大学 | Method for preparing ultrafine tea powder |
| CN104738131A (en) * | 2015-03-28 | 2015-07-01 | 安徽先知缘食品有限公司 | Production technology of tea biscuit |
| CN106417484A (en) * | 2016-12-02 | 2017-02-22 | 合肥工业大学 | Method for fermenting bean dregs to make biscuits |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108142499A (en) * | 2018-02-08 | 2018-06-12 | 新疆智库丝路知识产权大数据中心（有限公司） | A kind of jujube slag coreopsis tinctoria tough biscuit and preparation method thereof |
| CN108669136A (en) * | 2018-08-28 | 2018-10-19 | 安徽金麦乐面业有限公司 | A kind of health care corn biscuits and its processing technology |
| CN110150354A (en) * | 2019-06-28 | 2019-08-23 | 成都师范学院 | A kind of low energy green tea biscuits and preparation method thereof |
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Application publication date: 20180119 |
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