CN108094877A - 一种白茶食品的制备方法 - Google Patents
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- 235000020334 white tea Nutrition 0.000 title claims abstract description 38
- 235000013305 food Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013616 tea Nutrition 0.000 claims abstract description 38
- 241001122767 Theaceae Species 0.000 claims abstract 9
- 235000013312 flour Nutrition 0.000 claims description 20
- 235000020097 white wine Nutrition 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 11
- 240000003183 Manihot esculenta Species 0.000 claims description 9
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 9
- 240000008154 Piper betle Species 0.000 claims description 9
- 235000008180 Piper betle Nutrition 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 240000008042 Zea mays Species 0.000 claims description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 8
- 235000005822 corn Nutrition 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 210000001367 artery Anatomy 0.000 claims description 4
- 238000011109 contamination Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 2
- 238000005549 size reduction Methods 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 5
- 230000001737 promoting effect Effects 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 26
- 238000000034 method Methods 0.000 description 5
- 241001330002 Bambuseae Species 0.000 description 4
- 238000012856 packing Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000001795 light effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- 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
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Abstract
白茶是传统六大茶类之一，其制法独特，不炒不揉，成茶外表披满白毫，呈现白色，故称“白茶”。白茶产于福建的福鼎、政和、建阳、松溪等地，是福建特有的茶类之一。本发明通过将白茶融合面食，从喝茶转向吃茶，进一步的提升白茶的作用，市场发展前景非常广阔。
Description
技术领域
本发明涉及一种白茶食品的制备方法。
背景技术
白茶，属微发酵茶，中国六大茶类之一。白茶的制作工艺很特别，也是最自然的做法，它不炒不揉，既不像绿茶那样制止茶多酚氧化，也不像红茶那样促进它的氧化；而是把采下的新鲜茶叶，薄薄地摊放在竹席上置于微弱阳光下，或置于通风透光效果好的室内，让其自然萎凋，再晾晒或用文火慢慢烘干即可。由于制作过程简单，以最少的工序进行加工，因此，白茶在很大程度上保留了茶叶中的营养成分。它是中国茶类中的特殊珍品。
白茶功效具有三抗(抗辐射、抗氧化、抗肿瘤)三降(降血压、降血脂、降血糖)之保健功效，同时还有养心、养肝、养目、养神、养气、养颜的养身功效。
白茶目前在茶叶市场中处于姣姣者，更受到欧美国家的欢迎。于此，开发白茶系列食品，从喝茶转向吃茶，市场发展前景十分广阔。
发明内容
发明白茶系列食品内容有：白茶小麦面、白茶玉米面、白茶槟榔芋面条、白茶饺子皮、白茶地瓜粉和白茶相关糕点等系列食品。本申请专利的目的，充分利用白茶的保健功效，并且提升白茶的使用范围，提供了一种白茶食品的制备方法。
具体方法：
1)备料
选择有机或荒野5年以上，远离交通要道无污染的干白茶副脚料、干茶末或白茶鲜叶，轻采轻放置于竹制容器上萎凋晒或烘成干白茶为原料，对鲜叶的大小、均匀度、破损没有严格要求；
选择无污染优质的小麦全麦粉、玉米粉、槟榔芋粉、地瓜粉等；
2)搅拌
将干白茶副脚料、干茶末和干白茶再进行粉碎成80-200目，并按照比例为：小麦全粉、玉米粉、槟榔芋粉、地瓜粉、糕点等原料∶白茶粉∶水＝92～95∶8～5∶30～40；投入搅拌机进行搅拌均匀；
3)包装
搅拌后的混合原料输送至成品机，成品再经过烘干机烘干或湿产品经真空包装，最后整理包装待出库销售。
本发明改进有：所述白茶粉碎机械和接触食品成品加工设备，必需使用304不锈钢制做。
本发明改进有：混合原料的搅拌时间为3-5min。
本发明的有益效果：新型的工艺，制作出品质保证的白茶保健功能系列食品，从喝茶转向吃茶，在每天的生活中能得到健康，市场发展前景非常广阔。
具体实施方式
实施例1：
1)备料
选择有机或荒野5年以上，远离交通要道无污染的干白茶副脚料、干茶末或白茶鲜叶，轻采轻放置于竹制容器上萎凋晒或烘成干白茶为原料，对鲜叶的大小、均匀度、破损没有严格要求；
选择无污染优质的小麦全麦粉、玉米粉、槟榔芋粉、地瓜粉等；
2)搅拌
将干白茶副脚料、干茶末和干白茶再进行粉碎成80-200目，并按照比例为：小麦全粉、玉米粉、槟榔芋粉、地瓜粉、糕点等原料∶白茶粉∶水＝92∶8∶30～40，投入搅拌机进行搅拌均匀；
3)包装
搅拌后的混合原料输送至成品机，成品再经过烘干机烘干或湿产品经真空包装，最后整理包装待出库销售。
实施例2：
1)备料
选择有机或荒野5年以上，远离交通要道无污染的干白茶副脚料、干茶末或白茶鲜叶，轻采轻放置于竹制容器上萎凋晒或烘成干白茶为原料，对鲜叶的大小、均匀度、破损没有严格要求；
选择无污染优质的小麦全麦粉、玉米粉、槟榔芋粉、地瓜粉等；
2)搅拌
将干白茶副脚料、干茶末和干白茶再进行粉碎成80-200目，并按照比例为：小麦全粉、玉米粉、槟榔芋粉、地瓜粉、糕点等原料∶白茶粉∶水＝93∶7∶30～40；投入搅拌机进行搅拌均匀；
3)包装
搅拌后的原料输送至成品机，成品再经过烘干机烘干或湿产品经真空包装，最后整理包装待出库销售。
以上所述仅为本发明的实施例，并非因此限制本发明的专利范围，凡是利用本发明说明书内容所作的等效变换，或直接或间接运用在其他相关的技术领域，均同属包括在本发明的专利保护范围内。
Claims (3)
1.一种白茶食品的制备方法，包括如下步骤：
1)备料
选择有机或荒野5年以上，远离交通要道无污染的干白茶副脚料、干茶末或白茶鲜叶，轻采轻放置于竹制容器上萎凋晒或烘成干白茶为原料，对鲜叶的大小、均匀度、破损没有严格要求；
选择无污染优质的小麦全麦粉、玉米粉、槟榔芋粉、地瓜粉等；
2)搅拌
将干白茶副脚料、干茶末和干白茶再进行粉碎成80-200目，并按照比例为∶小麦全粉、玉米粉、槟榔芋粉、地瓜粉、糕点等原料：白茶粉：水＝92～95∶8～5∶30～40；投入搅拌机进行搅拌均匀；
3)包装
搅拌后的原料输送至成品机，成品再经过烘干机烘干或湿产品经真空包装，最后整理包装待出库销售。
2.根据权利要求1所述的白茶食品的制备方法，其特征在于，所述白茶使用粉碎机械。
3.根据权利要求1所述的白茶食品的制备方法，其特征在于，混合料的搅拌时间为3-5min。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109349320A (zh) * | 2018-12-26 | 2019-02-19 | 佛山科学技术学院 | 一种白茶披萨及其制作方法 |
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| CN106261568A (zh) * | 2016-08-15 | 2017-01-04 | 上官青松 | 一种以茶叶为配料的特色茶叶面食类制品及其制备方法 |
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2018
- 2018-01-24 CN CN201810070746.8A patent/CN108094877A/zh active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109349320A (zh) * | 2018-12-26 | 2019-02-19 | 佛山科学技术学院 | 一种白茶披萨及其制作方法 |
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