CN107811021A - A kind of preparation method of black tea element cake - Google Patents
A kind of preparation method of black tea element cake Download PDFInfo
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- CN107811021A CN107811021A CN201711270572.1A CN201711270572A CN107811021A CN 107811021 A CN107811021 A CN 107811021A CN 201711270572 A CN201711270572 A CN 201711270572A CN 107811021 A CN107811021 A CN 107811021A
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- black tea
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- powder
- withering
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a kind of preparation method of black tea element cake, belong to plain cake manufacture technology field, technical points comprise the steps：(1) preparation of black tea powder；1. priming leaf；2. sun withering；3. wither；Cut 4. rubbing：3. withering leaf that step obtains is put into kneading machine and kneaded, rear truncation is kneaded, obtains rolling-cutting leaves；5. ferment；6. dry：Tea base is first stir-fried using coal gas motorized pulleys tea frying machine high temperature, is re-fed into drying box, primary drying for baking drying is carried out successively and final firing is dried, spreading for cooling immediately after final firing is dried, obtain selenium-rich black tea；7. it is milled：Selenium-rich black tea is ground into the black tea powder of the mesh of the mesh of particle diameter 4~50 with grinder；(2) preparation of black tea element cake：(a) weigh：Each raw material is weighed by weight, it is standby；(b) mix；(c) shape, bakee, produce black tea element cake；The present invention is intended to provide the original creation of a kind of scientific formulation, technique, dietary fiber content be higher and the preparation method of black tea element cake that has the unique taste；Preparation for black tea element cake.
Description
Technical field
The present invention relates to a kind of preparation method of plain cake, more specifically, more particularly to a kind of making side of black tea element cake
Method.
Background technology
Plain cake biscuit is originally a kind of food of high sugared, high grease, is one of food most popular in the world.With people
Growth in the living standard, higher fatty acid high oil food intake is excessive, and the intake of dietary fiber is increasingly reduced, food colouring cake cake
It is dry that the incidence of disease of " ciril disease " can be caused increasingly to improve.Therefore plain cake cake of the exploitation with dietary fiber, have very positive
Meaning.Tealeaves dietary fiber has aboundresources, it is convenient to prepare, the advantage such as prominent function, hair as emerging dietary fiber sources
Exhibition has a extensive future.The dietary fiber content of different teas is variant, and the water soluble dietary fiber content of congou tea is generally
10%~15%.With reference to distinctive processing black tea technology, the black tea produced has sweet fragrance, and the plain cake making of science is matched somebody with somebody
Side, developing a has tea perfume, the selenium-rich black tea element cake of unique mouthfeel.
The content of the invention
It is an object of the invention to for above-mentioned the deficiencies in the prior art, there is provided a kind of scientific formulation, technique original creation, meals
Fiber content is higher and the preparation method of black tea element cake that has the unique taste.
The technical proposal of the invention is realized in this way：A kind of preparation method of black tea element cake, this method include following steps
Suddenly：
(1) preparation of black tea powder；
1. priming leaf：A bud four of in vitro fresh tea passes, five leaves that the same day plucks from tea tree are chosen as raw material；
2. sun withering：The fresh leaf of harvesting is spread into 20~30min of drying under daylight, turned once every 5 minutes；
3. wither：It is 68 that raw material after sun withering, which is uniformly spread on the Sheng leaf curtain of withering trough, withering to leaf water content,
~70%；
Cut 4. rubbing：3. withering leaf that step obtains is put into kneading machine and kneaded, rear truncation is kneaded, obtains rolling-cutting leaves；
5. ferment：4. rolling-cutting leaves that step is obtained, which is positioned in fermenting cellar, carries out stacking fermentation, and one was stirred every 2 hours
Secondary, fermentation time is 2~4h, obtains tea base；
6. dry：Tea base is first stir-fried using coal gas motorized pulleys tea frying machine high temperature, drying box is re-fed into, carries out hair successively
Fiery drying and final firing are dried, and spreading for cooling immediately after final firing is dried, obtain selenium-rich black tea；
7. it is milled：Selenium-rich black tea is ground into the black tea powder of the mesh of the mesh of particle diameter 4~50 with grinder；
(2) preparation of black tea element cake：
(a) weigh：Weigh 40~45 parts of good quality wheat powder, 7~10 parts of black tea powder, margarine respectively by weight
25~30 parts, 2~4 parts of palm oil, 3~5 parts of white granulated sugar, 4~6 parts of glucose syrup, 0.3~0.5 part of edible salt, baking powder 0.3
~0.5 part, pure water 1~3 is used as raw material, standby；
(b) mix：In the raw material that step (a) is got ready, all raw materials in addition to wheat flour, black tea powder are put into container
In, stir 3~5 minutes, added after then good quality wheat powder is uniformly mixed with black tea powder in container, continue to stir
Shortcake dough；
(c) shape, bakee：It will can reach the thickness of forming requirements after manufactured shortcake dough passes through forming machine roll
Degree, uses high-temperature baking by the dough of shaping, about dries 3.5~4.5min under the conditions of 240 DEG C~280 DEG C, naturally cool to room
Temperature, produce black tea element cake.
In a kind of preparation method of above-mentioned black tea element cake, step (1) 2. in, time of the drying is the morning of fine day
8:30~9:30 or afternoon 16:00~17:00.
In a kind of preparation method of above-mentioned black tea element cake, step (1) is 3. described to wither specially：By the raw material after sun withering
Uniformly spread on the Sheng leaf curtain of withering trough, every square metre is spread out 2~3kg of leaf, 18~20cm of leaf-spreading thickness, withering temperature 25~30
DEG C, turned once every 1.5~2 hours, withering time is 9~11h, and it is 68~70% to wither to leaf water content.
In a kind of preparation method of above-mentioned black tea element cake, step (1) 4. cut specially by described rub：3. step is obtained
Kneaded 18~20 minutes in withering leaf input kneading machine, leaf must be kneaded, then leaf will be kneaded and be placed in 20~25 points of truncation on pingqie machine
Clock, obtain rolling-cutting leaves.
In a kind of preparation method of above-mentioned black tea element cake, 5. the fermentation is specially step (1)：4. step is obtained
Rolling-cutting leaves, which is positioned in fermenting cellar, carries out stacking fermentation, and leaf-spreading thickness during fermentation is 9~11cm, stand leaf surface, middle part and bottom
Layer keeping temperature is 26~28 DEG C, humidity more than 96%, is stirred once every 2 hours, and fermentation time is 2~4h, and fermentation is extremely
Leaf color begins to change into yellowish red color and fragrance has ripe apple fragrant, and herbaceous taste disappears, and obtains tea base.
In a kind of preparation method of above-mentioned black tea element cake, step (1) is 6. described high using coal gas motorized pulleys tea frying machine
Temperature stir-fries：Tea base is warming up to 280~300 DEG C of high temperature using coal gas motorized pulleys tea frying machine and fries 6~8min, is cooled to
200~250 DEG C of 8~10min of stir-fry.
In a kind of preparation method of above-mentioned black tea element cake, step (1) temperature that 6. primary drying for baking is dried is 110~115
DEG C, leaf-spreading thickness is 2~3cm, time 30min；The temperature that the final firing is dried is 70~80 DEG C, leaf-spreading thickness is 2~
3cm, time are 2~3h.
In a kind of preparation method of above-mentioned black tea element cake, step (1) 7. described in the mesh of 4 mesh~50 black tea powder,
The black tea coarse crushing end of the mesh of wherein 4 mesh~20 accounts for the 60~80% of black tea powder total amount.
In a kind of preparation method of above-mentioned black tea element cake, step (2) (b) mixing is specially：Step (a) is got ready
Raw material in, all raw materials in addition to wheat flour, black tea powder are put into container, at 25~30 DEG C, stir 3~5 minutes, so
Added after good quality wheat powder is uniformly mixed with black tea powder afterwards in container, continue stirring 6~12 minutes, obtain crisp property dough.
The present invention compared with prior art, has the advantages of following using after above-mentioned technique：
(1) the black tea element cake that makes of the present invention, black tea raw material have it is fresh it is refreshing, honey is fragrant, without bitterness, sweet spy of promoting the production of body fluid back
Point, steady quality and height.
(2) nutrition content such as the selenium for the black tea element cake that the present invention makes, tea polysaccharide, Tea Polyphenols is higher, health-care efficacy
It is more notable.
(3) black tea raw material is warming up to 200~250 DEG C of height using coal gas motorized pulleys tea frying machine in preparation method of the invention
Temperature fries 18~23min, can effectively lift the aromaticity of black tea raw material.Meanwhile be warming up to 280~300 DEG C of high temperature and fry 6~8min,
Tealeaves associated biomolecule alkali is largely distilled degraded, be the important technology for solving tealeaves bitter taste.The present invention make black tea by spreading the leaves on withering racks to dry powder when
Black tea manufacture craft, be different from conventional black manufacture craft, the black tea powder that the present invention makes, the requirement to mouthfeel is different,
Because black tea powder is to be fabricated directly into plain cake not for brewing.
(4) the black tea element cake that the present invention makes has dietary fiber, mouthfeel crispy in taste, and entrance tea perfume overflows, the popular feeling of oozing
Spleen.
(5) the tealeaves theaflavin content that the present invention makes is 1.8~2.1%.And conventional black uses existing processing work
Skill, by withering, toasting, its theaflavin is 0.5~2%.
(6) the plain cake that the present invention makes, due to adding reasonable amount and being the black tea powder of 4~50 mesh, also, it is wherein thick
The content accounting of black tea powder is very big, reaches 60%~80%, black tea powder is different from traditional mesh number and is more than 100 mesh powder shapes
State, and the black tea powder that granularity is thicker, the plain cake made can be intuitive to see the black tea powder above biscuit, and
Due to suitable granularity, there is the effect promoted the production of body fluid after eating up plain cake, and make plain cake that not only there is its original milk fragrance, together
When also there is tea smell, both supplement and complement each other, and do not cover mutually.Black tea powder is very few, plain cake entrance tea perfume unobvious, does not reach life
The effect in Tianjin；Black tea powder can excessively cause mouthfeel uncomfortable, cover the taste of plain cake.
Embodiment
With reference to specific embodiment, the present invention is described in further detail, but does not form to any of the present invention
Limitation.
A kind of preparation method of black tea element cake of the present invention, this method comprise the steps：
(1) preparation of black tea powder；
1. priming leaf：A bud four of in vitro fresh tea passes, five leaves that the same day plucks from tea tree are chosen as raw material.Because old leaf
Middle selenoprotein, polysaccharide material, aromatic substance equal size are more, and caffeine content is few, and general black tea process adopts a bud two, three leaves,
Caffeine is more, easily forms bitter taste.To avoid the plain cake made from containing bitter taste.This technology is made using a bud four, five leaves
Old leaf is more in the tealeaves produced, and both solves the problems, such as bitterness, and the Se content in black tea powder can again increased.
2. sun withering：The morning 8 of fine day:30~9:30 or afternoon 16:00~17:00, the fresh leaf of harvesting is spread in daylight
20~30min of lower drying, was turned once every 5 minutes；In the two periods, sunlight is more soft, and uitraviolet intensity is relatively low, no
Easily sunburn tealeaves.Meanwhile enzymatic activity in tealeaves is improved by drying, be advantageous to fragrance and formed.
3. wither：Raw material after sun withering is uniformly spread on the Sheng leaf curtain of withering trough, every square metre of stand 2~3kg of leaf, spread out
18~20cm of leaf thickness, 25~30 DEG C of withering temperature, was turned once every 1.5~2 hours, and withering time is 9~11h, wither to
Leaf water content is 68~70%.It is placed in send in withering trough and withers, is advantageous to wither uniformly, ensures the quality of tealeaves, using light
Wither, scattering and disappearing for Tea Polyphenols is reduced, beneficial to forming theaflavin.
Cut 4. rubbing：3. withering leaf that step obtains is put into kneading machine and kneaded 18~20 minutes, leaf must be kneaded, then will rub
Twist with the fingers leaf and be placed in truncation 20~25 minutes on pingqie machine, obtain rolling-cutting leaves.Rear truncation is kneaded, it is smaller than rolling-cutting leaves degree of fragmentation, reduce nutrition
Material is lost in, and compared with leaf is kneaded, is then advantageous to tea juice spilling, and more abundant, quickening polyphenols oxidation speed is contacted with oxygen
Rate, more preferable basis is provided for fermentation.
5. ferment：4. rolling-cutting leaves that step is obtained, which is positioned in fermenting cellar, carries out stacking fermentation, and stand leaf during fermentation is thick
Spend for 9~11cm, stand leaf surface, middle part and the equal keeping temperature of bottom are 26~28 DEG C, humidity more than 96%, are turned over every 2 hours
Dynamic once fermentation time be 2~4h, and fermenting to leaf color begins to change into yellowish red color and fragrance has that ripe apple is fragrant, herbaceous taste disappearance,
Obtain tea base.Using light fermentation, conversion of the theaflavin to thearubigin, theabrownin is reduced, retains more theaflavin, wherein theaflavin pair
The flavour of millet paste influences to become apparent from, and theaflavin medical value is higher.Because the black tea that this technology makes is not intended to brew, therefore
Technique is different from existing tea-manufacturing technology, existing traditional machining processes, and fermentation time is 5~7 hours.And the application technique, it is to adopt
With the light fermentation of 2~4 hours.
6. dry：Tea base is first warming up to 280~300 DEG C of high temperature using coal gas motorized pulleys tea frying machine and fries 6~8min, drop
Temperature is re-fed into drying box, carries out primary drying for baking drying successively and final firing is dried, the temperature that primary drying for baking is dried to 200~250 DEG C of 8~10min of stir-fry
Spend for 110~115 DEG C, leaf-spreading thickness is 2~3cm, time 30min；The temperature that final firing is dried is 70~80 DEG C, leaf-spreading thickness
For 2~3cm, the time is 2~3h.Spreading for cooling immediately after final firing is dried, obtains selenium-rich black tea.The general baking temperature of black tea is 120 DEG C, this
Invention uses the activity of coal gas motorized pulleys tea frying machine high temperature stir-frying inactive enzyme, and causes a large amount of tea tannins, alkaloid distillation, greatly
Big to mitigate bitter taste, also excitation portion higher boiling aromatic substance, high temperature is advantageous to improve the camerlsed of tea powder.
7. it is milled：Selenium-rich black tea is ground into the black tea powder of the mesh of the mesh of particle diameter 4~50 with grinder, wherein 4 mesh~20 mesh
Black tea coarse crushing end account for the 60~80% of black tea powder total amount.
(2) preparation of black tea element cake：
(a) weigh：Weigh 40~45 parts of good quality wheat powder, 7~10 parts of black tea powder, margarine respectively by weight
25~30 parts, 2~4 parts of palm oil, 3~5 parts of white granulated sugar, 4~6 parts of glucose syrup, 0.3~0.5 part of edible salt, baking powder 0.3
~0.5 part, pure water 1~3 is used as raw material, standby；
(b) mix：In the raw material that step (a) is got ready, all raw materials in addition to wheat flour, black tea powder are put into container
In, at 25~30 DEG C, stir 3~5 minutes, added after then good quality wheat powder is uniformly mixed with black tea powder in container,
Continue stirring 6~12 minutes, obtain crisp property dough；
(c) shape, bakee：It will can reach the thickness of forming requirements after manufactured shortcake dough passes through forming machine roll
Degree, uses high-temperature baking by the dough of shaping, about dries 3.5~4.5min under the conditions of 240 DEG C~280 DEG C, naturally cool to room
Temperature, produce black tea element cake.
Embodiment 1
A kind of preparation method of black tea element cake, this method comprise the steps：
(1) preparation of black tea powder；
1. priming leaf：A bud four of in vitro fresh tea passes, five leaves that the same day plucks from tea tree are chosen as raw material.
2. sun withering：Fine day afternoon 16:00~17:00, the fresh leaf of harvesting is spread into 20~30min of drying under daylight, every 5
Minute turns once.
3. wither：Raw material after sun withering is uniformly spread on the Sheng leaf curtain of withering trough, every square metre of stand leaf 3kg, spreads out leaf
Thickness 20cm, 30 DEG C of withering temperature, was turned once every 2 hours, withering time 11h, wither to leaf water content be 68~
70%.
Cut 4. rubbing：3. withering leaf that step obtains is put into kneading machine and kneaded 20 minutes, leaf must be kneaded, then leaf will be kneaded
Truncation 25 minutes on pingqie machine are placed in, obtain rolling-cutting leaves.
5. ferment：4. rolling-cutting leaves that step is obtained, which is positioned in fermenting cellar, carries out stacking fermentation, and stand leaf during fermentation is thick
Spend for 11cm, stand leaf surface, middle part and the equal keeping temperature of bottom are 26~28 DEG C, humidity more than 96%, one are stirred every 2 hours
Secondary, fermentation time 4h, fermenting to leaf color begins to change into yellowish red color and fragrance has ripe apple fragrant, and herbaceous taste disappears, and obtains tea base.
6. dry：Tea base is first warming up to 300 DEG C of high temperature using coal gas motorized pulleys tea frying machine and fries 8min, is cooled to 250
DEG C fry 10min, be re-fed into drying box, successively carry out primary drying for baking dry and final firing dry, primary drying for baking dry temperature be 115 DEG C, spread out leaf
Thickness is 3cm, time 30min；The temperature that final firing is dried is 80 DEG C, leaf-spreading thickness 3cm, time 3h.After final firing is dried
Spreading for cooling immediately, obtain selenium-rich black tea.
7. it is milled：Selenium-rich black tea is ground into the black tea powder of the mesh of the mesh of particle diameter 4~20 with grinder, wherein 4 mesh~10 mesh
Black tea coarse crushing end account for the 60% of black tea powder total amount.
(2) preparation of black tea element cake：
(a) weigh：Weigh 45 parts of good quality wheat powder, 10 parts of black tea powder, 30 parts of margarine, palm fibre respectively by weight
4 parts of palmitic acid oil, 5 parts of white granulated sugar, 6 parts of glucose syrup, edible salt 0.0.5 parts, 0.5 part of baking powder, 3 parts of pure water is used as raw material, standby
With；
(b) mix：After the butter weighed up in raw material is softened under room temperature environment, the palm weighed up in raw material is poured into
Oil, Icing Sugar and sucrose, are stirred, then divide 3 addition egg liquids, and butter paste is formed after beating uniformly；
(c) powder, fermentation are adjusted：The wheat flour weighed up in raw material and black tea powder are uniformly mixed and be sieved into butter paste, is mixed
It is even, turn into plain cake batter, by made plain cake batter under 25~30 DEG C of environment of room temperature, after being left to ferment 13min, then determined with mould
Type turns into material base；
(d) bakee：The material base for type of setting is inserted in baking box, 120 DEG C of baking box preheats 8 minutes, 190 DEG C in an oven layer bake
11 minutes, then reduce temperature to 170 DEG C it is roasting 6 minutes, baking to surface sepia to come out of the stove, and obtain black tea element cake.
Embodiment 2
A kind of preparation method of black tea element cake, this method comprise the steps：
(1) preparation of black tea powder；
1. priming leaf：A bud four of in vitro fresh tea passes, five leaves that the same day plucks from tea tree are chosen as raw material.
2. sun withering：Fine day afternoon 16:00~17:00, the fresh leaf of harvesting is spread into 20~30min of drying under daylight, every 5
Minute turns once.
3. wither：Raw material after sun withering is uniformly spread on the Sheng leaf curtain of withering trough, every square metre of stand leaf 2.5kg, spread out
Leaf thickness 19cm, 28 DEG C of withering temperature, was turned once every 1.8 hours, withering time 10h, and it is 68 to wither to leaf water content
~70%.
Cut 4. rubbing：3. withering leaf that step obtains is put into kneading machine and kneaded 19 minutes, leaf must be kneaded, then leaf will be kneaded
Truncation 22 minutes on pingqie machine are placed in, obtain rolling-cutting leaves.
5. ferment：4. rolling-cutting leaves that step is obtained, which is positioned in fermenting cellar, carries out stacking fermentation, and stand leaf during fermentation is thick
Spend for 10cm, stand leaf surface, middle part and the equal keeping temperature of bottom are 26~28 DEG C, humidity more than 96%, one are stirred every 2 hours
Secondary, fermentation time 3h, fermenting to leaf color begins to change into yellowish red color and fragrance has ripe apple fragrant, and herbaceous taste disappears, and obtains tea base.
6. dry：Tea base is first warming up to 290 DEG C of high temperature using coal gas motorized pulleys tea frying machine and fries 7min, is cooled to 220
DEG C 9min is fried, be re-fed into drying box, carry out that primary drying for baking is dried and final firing is dried successively, the temperature that primary drying for baking is dried is 112 DEG C, and stand leaf is thick
Spend for 2.5cm, time 30min；The temperature that final firing is dried is 75 DEG C, leaf-spreading thickness 2.5cm, time 2.5h.Final firing is done
Spreading for cooling immediately after dry, obtains selenium-rich black tea.
7. it is milled：Selenium-rich black tea is ground into the black tea powder of the mesh of particle diameter 4~30 with grinder, wherein 10 mesh~15 purposes
Black tea coarse crushing end accounts for the 70% of black tea powder total amount.
(2) preparation of black tea element cake：
(a) weigh：Weigh 43 parts of good quality wheat powder, 8 parts of black tea powder, 26 parts of margarine, palm fibre respectively by weight
3 parts of palmitic acid oil, 4 parts of white granulated sugar, 5 parts of glucose syrup, 0.4 part of edible salt, 0.4 part of baking powder, 2 parts of pure water is used as raw material, standby；
(b) mix：After the butter weighed up in raw material is softened under room temperature environment, the palm weighed up in raw material is poured into
Oil, Icing Sugar and sucrose, are stirred, then divide 2 addition egg liquids, and butter paste is formed after beating uniformly；
(c) powder, fermentation are adjusted：The wheat flour weighed up in raw material and black tea powder are uniformly mixed and be sieved into butter paste, is mixed
It is even, turn into plain cake batter, by made plain cake batter under 25~30 DEG C of environment of room temperature, after being left to ferment 12min, then determined with mould
Type turns into material base；
(d) bakee：The material base for type of setting is inserted in baking box, 120 DEG C of baking box preheats 7 minutes, 190 DEG C in an oven layer bake
10 minutes, then reduce temperature to 170 DEG C it is roasting 5 minutes, baking to surface sepia to come out of the stove, and obtain black tea element cake.
Embodiment 3
A kind of preparation method of black tea element cake, this method comprise the steps：
(1) preparation of black tea powder；
1. priming leaf：A bud four of in vitro fresh tea passes, five leaves that the same day plucks from tea tree are chosen as raw material.
2. sun withering：Fine day afternoon 16:00~17:00, the fresh leaf of harvesting is spread into 20~30min of drying under daylight, every 5
Minute turns once.
3. wither：Raw material after sun withering is uniformly spread on the Sheng leaf curtain of withering trough, every square metre of stand leaf 2kg, spreads out leaf
Thickness 18cm, 25 DEG C of withering temperature, was turned once every 1.5 hours, withering time 9h, wither to leaf water content be 68~
70%.
Cut 4. rubbing：3. withering leaf that step obtains is put into kneading machine and kneaded 18 minutes, leaf must be kneaded, then leaf will be kneaded
Truncation 20 minutes on pingqie machine are placed in, obtain rolling-cutting leaves.
5. ferment：4. rolling-cutting leaves that step is obtained, which is positioned in fermenting cellar, carries out stacking fermentation, and stand leaf during fermentation is thick
Spend for 9cm, stand leaf surface, middle part and the equal keeping temperature of bottom are 26~28 DEG C, humidity more than 96%, one are stirred every 2 hours
Secondary, fermentation time 2h, fermenting to leaf color begins to change into yellowish red color and fragrance has ripe apple fragrant, and herbaceous taste disappears, and obtains tea base.
6. dry：Tea base is first warming up to 280 DEG C of high temperature using coal gas motorized pulleys tea frying machine and fries 6min, is cooled to 200
~250 DEG C of stir-fry 8min, are re-fed into drying box, carry out primary drying for baking successively and dry with final firing drying, and the temperature that primary drying for baking is dried is 110 DEG C,
Leaf-spreading thickness is 2cm, time 30min；The temperature that final firing is dried is 70 DEG C, leaf-spreading thickness 2cm, time 2h.Final firing is done
Spreading for cooling immediately after dry, obtains selenium-rich black tea.
7. it is milled：Selenium-rich black tea is ground into the black tea powder of the mesh of particle diameter 4~40 with grinder, wherein 6 mesh~18 purposes
Black tea coarse crushing end accounts for the 80% of black tea powder total amount.
(2) preparation of black tea element cake：
(a) weigh：Weigh 40 parts of good quality wheat powder, 7 parts of black tea powder, 25 parts of margarine, palm fibre respectively by weight
2 parts of palmitic acid oil, 3 parts of white granulated sugar, 4 parts of glucose syrup, 0.3 part of edible salt, 0.3 part of baking powder, 1 part of pure water is used as raw material, standby
With；；
(b) mix：After the butter weighed up in raw material is softened under room temperature environment, the palm weighed up in raw material is poured into
Oil, Icing Sugar and sucrose, are stirred, then divide 2 addition egg liquids, and butter paste is formed after beating uniformly；
(c) powder, fermentation are adjusted：The wheat flour weighed up in raw material and black tea powder are uniformly mixed and be sieved into butter paste, is mixed
It is even, turn into plain cake batter, by made plain cake batter under 25 DEG C of environment of room temperature, be left to ferment 10min after, then with mould shape into
For material base；
(d) bakee：The material base for type of setting is inserted in baking box, 120 DEG C of baking box preheats 6 minutes, 190 DEG C in an oven layer bake
9 minutes, then reduce temperature to 170 DEG C it is roasting 4 minutes, baking to surface sepia to come out of the stove, and obtain black tea element cake.
Embodiment provided above is the better embodiment of the present invention, is only used for the convenient explanation present invention, not to this hair
It is bright to make any formal limitation, any those of ordinary skill in the art, if putting forward skill not departing from the present invention
In the range of art feature, using the equivalent embodiment for locally changing or modifying made by disclosed technology contents, and
Without departing from the technical feature content of the present invention, in the range of still falling within the technology of the present invention feature.
Claims (9)
1. a kind of preparation method of black tea element cake, it is characterised in that this method comprises the steps：
(1) preparation of black tea powder；
1. priming leaf：A bud four of in vitro fresh tea passes, five leaves that the same day plucks from tea tree are chosen as raw material；
2. sun withering：The fresh leaf of harvesting is spread into 20~30min of drying under daylight, turned once every 5 minutes；
3. wither：By the raw material after sun withering uniformly spread on the Sheng leaf curtain of withering trough, wither to leaf water content be 68~
70%, obtain withering leaf；
Cut 4. rubbing：3. withering leaf that step obtains is put into kneading machine and kneaded, rear truncation is kneaded, obtains rolling-cutting leaves；
5. ferment：4. rolling-cutting leaves that step is obtained, which is positioned in fermenting cellar, carries out stacking fermentation, is stirred once every 2 hours,
Fermentation time is 2~4h, obtains tea base；
6. dry：Tea base is first stir-fried using coal gas motorized pulleys tea frying machine high temperature, is re-fed into drying box, primary drying for baking is carried out successively and does
Dry and final firing is dried, and spreading for cooling immediately after final firing is dried, obtains selenium-rich black tea；
7. it is milled：Selenium-rich black tea is ground into the black tea powder of the mesh of the mesh of particle diameter 4~50 with grinder；
(2) preparation of black tea element cake：
(a) weigh：Weigh 40~45 parts of good quality wheat powder, 7~10 parts of black tea powder respectively by weight, margarine 25~
30 parts, 2~4 parts of palm oil, 3~5 parts of white granulated sugar, 4~6 parts of glucose syrup, 0.3~0.5 part of edible salt, baking powder 0.3~0.5
Part, pure water 1~3 is used as raw material, standby；
(b) mix：In the raw material that step (a) is got ready, all raw materials in addition to wheat flour, black tea powder are put into container, are stirred
Mix 3~5 minutes, added after then good quality wheat powder is uniformly mixed with black tea powder in container, continue the crisp property that stirs to obtain
Dough；
(c) shape, bakee：It will can reach the thickness of forming requirements after manufactured shortcake dough passes through forming machine roll, will
The dough of shaping uses high-temperature baking, about dries 3.5~4.5min under the conditions of 240 DEG C~280 DEG C, naturally cools to room temperature, i.e.,
Obtain black tea element cake.
A kind of 2. preparation method of black tea element cake according to claim 1, it is characterised in that step (1) 2. in, it is described to dry in the air
The time of solarization is the morning 8 of fine day:30~9:30 or afternoon 16:00~17:00.
3. the preparation method of a kind of black tea element cake according to claim 1, it is characterised in that step (1) is 3. described to wither
Specially：Raw material after sun withering is uniformly spread on the Sheng leaf curtain of withering trough, every square metre is spread out 2~3kg of leaf, leaf-spreading thickness 18
~20cm, 25~30 DEG C of withering temperature, was turned once every 1.5~2 hours, and withering time is 9~11h, was withered aqueous to blade
Measure as 68~70%.
4. the preparation method of a kind of black tea element cake according to claim 1, it is characterised in that step (1) 4. cut by described rub
Specially：3. withering leaf that step obtains is put into kneading machine and kneaded 18~20 minutes, leaf must be kneaded, then leaf will be kneaded and be placed in
Truncation 20~25 minutes, obtain rolling-cutting leaves on pingqie machine.
A kind of 5. preparation method of black tea element cake according to claim 1, it is characterised in that step (1) the 5. fermentation
Specially：4. rolling-cutting leaves that step is obtained, which is positioned in fermenting cellar, carries out stacking fermentation, leaf-spreading thickness during fermentation for 9~
11cm, stand leaf surface, middle part and the equal keeping temperature of bottom are 26~28 DEG C, humidity more than 96%, are stirred once every 2 hours,
Fermentation time is 2~4h, and fermenting to leaf color begins to change into yellowish red color and fragrance has ripe apple fragrant, and herbaceous taste disappears, and obtains tea base.
A kind of 6. preparation method of black tea element cake according to claim 1, it is characterised in that step (1) the 6. use
Coal gas motorized pulleys tea frying machine high temperature stir-fries：Tea base is warming up to 280~300 DEG C using coal gas motorized pulleys tea frying machine
High temperature fries 6~8min, is cooled to 200~250 DEG C of 8~10min of stir-fry.
A kind of 7. preparation method of black tea element cake according to claim 1, it is characterised in that step (1) the 6. primary drying for baking
Dry temperature is 110~115 DEG C, and leaf-spreading thickness is 2~3cm, time 30min；The temperature that the final firing is dried for 70~
80 DEG C, leaf-spreading thickness is 2~3cm, and the time is 2~3h.
A kind of 8. preparation method of black tea element cake according to claim 1, it is characterised in that step (1) 7. described in 4
The black tea powder of the mesh of mesh~50, wherein 4 mesh~20 the black tea coarse crushing end of mesh account for the 60~80% of black tea powder total amount.
A kind of 9. preparation method of black tea element cake according to claim 1, it is characterised in that：Step (2) (b) described mixing
Specially：In the raw material that step (a) is got ready, all raw materials in addition to wheat flour, black tea powder are put into container, 25~30
At DEG C, stir 3~5 minutes, after then good quality wheat powder is uniformly mixed with black tea powder addition container in, continue stirring 6~
12 minutes, obtain crisp property dough.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636709A (en) * | 2013-11-16 | 2014-03-19 | 刘聪 | High-fiber baked cake |
| CN105724515A (en) * | 2016-05-08 | 2016-07-06 | 铜仁学院 | Vine tea biscuit and preparation method thereof |
| CN106937684A (en) * | 2016-01-05 | 2017-07-11 | 福建硒来乐生态农业有限公司 | A kind of preparation method of Eight Immortals tea |
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2017
- 2017-12-05 CN CN201711270572.1A patent/CN107811021A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103636709A (en) * | 2013-11-16 | 2014-03-19 | 刘聪 | High-fiber baked cake |
| CN106937684A (en) * | 2016-01-05 | 2017-07-11 | 福建硒来乐生态农业有限公司 | A kind of preparation method of Eight Immortals tea |
| CN105724515A (en) * | 2016-05-08 | 2016-07-06 | 铜仁学院 | Vine tea biscuit and preparation method thereof |
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