CN108094893A - A kind of method for slowing down green tea face discoloration rate - Google Patents
A kind of method for slowing down green tea face discoloration rate Download PDFInfo
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- CN108094893A CN108094893A CN201810006379.5A CN201810006379A CN108094893A CN 108094893 A CN108094893 A CN 108094893A CN 201810006379 A CN201810006379 A CN 201810006379A CN 108094893 A CN108094893 A CN 108094893A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 163
- 235000009569 green tea Nutrition 0.000 title claims abstract description 94
- 238000000034 method Methods 0.000 title claims abstract description 53
- 238000002845 discoloration Methods 0.000 title claims abstract description 47
- 235000013616 tea Nutrition 0.000 claims abstract description 71
- 239000000843 powder Substances 0.000 claims abstract description 64
- 239000003752 hydrotrope Substances 0.000 claims abstract description 27
- QUCDWLYKDRVKMI-UHFFFAOYSA-M sodium;3,4-dimethylbenzenesulfonate Chemical compound [Na+].CC1=CC=C(S([O-])(=O)=O)C=C1C QUCDWLYKDRVKMI-UHFFFAOYSA-M 0.000 claims abstract description 23
- 241000209140 Triticum Species 0.000 claims abstract description 20
- 235000021307 Triticum Nutrition 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 230000002045 lasting effect Effects 0.000 claims description 28
- 238000003490 calendering Methods 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 7
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 17
- 229930002875 chlorophyll Natural products 0.000 abstract description 16
- 235000019804 chlorophyll Nutrition 0.000 abstract description 16
- 239000000654 additive Substances 0.000 abstract description 8
- 230000000996 additive effect Effects 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 235000012149 noodles Nutrition 0.000 description 9
- 229920002472 Starch Polymers 0.000 description 7
- 235000019698 starch Nutrition 0.000 description 7
- 239000008107 starch Substances 0.000 description 7
- 102000030523 Catechol oxidase Human genes 0.000 description 6
- 108010031396 Catechol oxidase Proteins 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 239000003643 water by type Substances 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000005923 long-lasting effect Effects 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
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- 239000004615 ingredient Substances 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229930002868 chlorophyll a Natural products 0.000 description 1
- 229930002869 chlorophyll b Natural products 0.000 description 1
- NSMUHPMZFPKNMZ-VBYMZDBQSA-M chlorophyll b Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C=O)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 NSMUHPMZFPKNMZ-VBYMZDBQSA-M 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000416 hydrocolloid Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000006317 isomerization reaction Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
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- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 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
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of method for slowing down green tea face discoloration rate, including the pretreatment of green tea powder：It is divided into the tea powder hydrotrope and tea grounds two parts after green tea powder is handled；First time knead dough：The tea powder hydrotrope and wheat flour are mixed and made into dough；Heat treatment：It will heat through dough made of first time knead dough；Second of knead dough：Dough after heat treatment with tea grounds is mixed, dough is made again.The present invention realizes that chlorophyll content is stablized in the case where that need not add in additive, significantly slows green tea face discoloration rate, and the present invention realizes saving technique, reduces cost due to being not required to any additive, and the advantageous effect for making green tea face more healthy.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of method for slowing down green tea face discoloration rate.
Background technology
Green tea is the health drink that there is abundant nutrition to be worth, can be rich by green tea face is made in green tea addition wheat flour
The species of rich food improves nutritive value of food, while green tea makes noodles more aesthetically pleasing since green is presented, and meets people
Growing life and aesthetic requirement.It is special to the sense organ of product that most of research on green tea face concentrates on tea powder addition
Property, anti-oxidation characteristics, the influence of texture characteristic, and processed and the discoloration problem and green tea face product in storage for green tea
Research in terms of matter improvement is less.Discoloration of the control with solving green tea face is emphasis and difficulties in the research of green tea face.Mesh
Before, there are heat treatment and microwave treatment for the main physical method of browning of common wheat noodles, but for being with the addition of tea
The green tea face of powder, heating and microwave treatment can destroy the chlorophyll in green tea, and green tea face is made to lose true qualities.Currently for green
The solution of browning mainly such as adds ascorbic acid, citric acid and some parents using chemical addition agent in tea face
Hydrocolloid such as sodium alginate etc..And excessively using and abuse for food additives has become one of current food safety hazard, such as
Where becoming without using the color and luster in holding green tea face more longlasting under conditions of additive has one of the problem of to be solved.
The content of the invention
The purpose of this part is to summarize some aspects of the embodiment of the present invention and briefly introduce some preferably to implement
Example.It may do in this section and the description of the application and the title of the invention a little simplified or omit to make our department
Point, the purpose of abstract of description and denomination of invention obscure, and this simplification or omit and cannot be used for limiting the scope of the invention.
In view of above-mentioned and/or existing green tea face is processing and the discoloration problem in storage, it is proposed that the present invention.
Therefore, the one of purpose of the present invention is to overcome deficiency of the prior art, provides one kind and slows down the discoloration of green tea face
The method of rate.
In order to solve the above technical problems, the present invention provides following technical solutions：A kind of green tea face discoloration rate of slowing down
Method, including the pretreatment of green tea powder：It is divided into the tea powder hydrotrope and tea grounds two parts after green tea powder is handled；For the first time and
Face：The tea powder hydrotrope and wheat flour are mixed and made into dough；Heat treatment：It will be carried out through dough made of first time knead dough
Heat；Second of knead dough：Dough after heat treatment with tea grounds is mixed, dough is made again.
As a kind of preferred embodiment of the method for the present invention for slowing down green tea face discoloration rate, wherein, the green tea powder
Pretreatment, wherein, by the green tea powder and water or deoxygenated water according to 1：10 ratio mixes, through 3500r/ after vortex 10min
15min is centrifuged under min.
As a kind of preferred embodiment of the method for the present invention for slowing down green tea face discoloration rate, the first time knead dough,
Wherein, it will add in the tea powder hydrotrope after water or deoxygenated water and mixed with wheat flour, dough is made.
As a kind of preferred embodiment of the method for the present invention for slowing down green tea face discoloration rate, wherein, the addition water
Or the amount of deoxygenated water is 30%~40% by percentage to the quality.
As a kind of preferred embodiment of the method for the present invention for slowing down green tea face discoloration rate, wherein, the addition water
Amount is 35% by percentage to the quality.
As a kind of preferred embodiment of the method for the present invention for slowing down green tea face discoloration rate, wherein, the heat treatment,
Its temperature is 80 DEG C, and the time is 10~15min.
As a kind of preferred embodiment of the method for the present invention for slowing down green tea face discoloration rate, wherein, the tea powder with
The weight ratio of wheat flour is 1：50.
As a kind of preferred embodiment of the method for the present invention for slowing down green tea face discoloration rate, further include calendering, cut
Silk, the calendaring processes are：2mm is pressed 8 times, and 1.5mm is pressed 5 times, and 1mm is pressed twice.
As a kind of preferred embodiment of the method for the present invention for slowing down green tea face discoloration rate, drying is further included,
In, the baking step is followed successively by：36 DEG C of lasting 30min, humidity 80%；40 DEG C of lasting 40min, humidity 70%；45℃
Continue 180min, humidity 60%；40 DEG C of lasting 30min, humidity 60%；30 DEG C of lasting 30min, humidity 60%.
As a kind of preferred embodiment of the method for the present invention for slowing down green tea face discoloration rate, wherein, the green tea powder
For ultrafine green tea powder.
Beneficial effects of the present invention：
Tea powder is added in wheat flour in two steps after pretreatment, avoids the noodles for being all added thereto preparation through adding
Heat treatment causes the possibility that its Determination of Chlorophyll loses and degrades；
Heat the starch gel being gelatinized in rolling into a ball below has package action to tea grounds ingredient, significantly improves tea powder ingredient
Stability in green tea face；
The green color and luster of more longlasting holding green tea noodles in the case where additive need not be added in；
The present invention realizes saving technique, reduces cost, and more healthy beneficial effect due to being not required to any additive
Fruit；Meanwhile green tea face discoloration rate prepared by the method for the present invention is significantly lower than green tea face prepared by commonsense method.
Description of the drawings
In order to illustrate the technical solution of the embodiments of the present invention more clearly, required use in being described below to embodiment
Attached drawing be briefly described, it should be apparent that, the accompanying drawings in the following description is only some embodiments of the present invention, for this
For the those of ordinary skill of field, without having to pay creative labor, it can also be obtained according to these attached drawings other
Attached drawing.Wherein：
Fig. 1 is the discoloration rate result in green tea face after the water or deoxygenated water that different quality percentage is added in the tea powder hydrotrope
Figure.
Fig. 2 is the discoloration rate result figure in green tea face.
Fig. 3 is green tea face Determination of Chlorophyll a, the change schematic diagram of chlorophyll b and Chlorophyll in storage.
Fig. 4 is the sensory evaluation figure in the green tea face for the tea powder preparation that different proportion is added in wheat flour.
Fig. 5 is that laser co-focusing observes the relation schematic diagram between protein, starch and tea powder in green tea face.
Fig. 6 is the scanned picture that 0d and 90d is stored in green tea face.
Specific embodiment
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, with reference to specification embodiment
The specific embodiment of the present invention is described in detail.
Many details are elaborated in the following description to facilitate a thorough understanding of the present invention, still the present invention can be with
Implemented using other different from other manner described here, those skilled in the art can be without prejudice to intension of the present invention
In the case of do similar popularization, therefore the present invention is from the limitation of following public specific embodiment.
Secondly, " one embodiment " or " embodiment " referred to herein refers to may be included at least one realization side of the present invention
A particular feature, structure, or characteristic in formula." in one embodiment " that different places occur in the present specification not refers both to
Same embodiment, nor the individual or selective embodiment mutually exclusive with other embodiment.
Embodiment one
By 4g ultrafine green tea powders with after 200g wheat flour mixing 1min, adding in 70g water and into after dough, according to embodiment
Green tea noodles are made in method calendering in two, chopping, drying.Calendaring processes are：2mm is pressed 8 times, and 1.5mm is pressed 5 times, 1mm pressures two
It is secondary.Baking step is followed successively by：36 DEG C of lasting 30min, humidity 80%；40 DEG C of lasting 40min, humidity 70%；45 DEG C continue
180min, humidity 60%；40 DEG C of lasting 30min, humidity 60%；30 DEG C of lasting 30min, humidity 60%.
Embodiment two
40g deoxygenated waters will be added in 4g tea powders, are centrifuged after mixing vortex 10min, centrifugal condition 3500r/min,
15min.Obtain the tea powder hydrotrope about 30g and tea grounds about 14g；30g deoxygenated waters will be added in the obtained 30g tea powder hydrotropes, it will
The tea powder hydrotrope mixes with 200g wheat flours and into dough；The dough of acquisition is mixed with the tea grounds of 14g and into dough；
By calendering, chopping, drying；Baking step is followed successively by：36 DEG C of lasting 30min, humidity 80%；40 DEG C of lasting 40min, humidity
For 70%；45 DEG C of lasting 180min, humidity 60%；40 DEG C of lasting 30min, humidity 60%；30 DEG C of lasting 30min, humidity
For 60%.Calendaring processes are：2mm is pressed 8 times, and 1.5mm is pressed 5 times, and 1mm is pressed twice.
Embodiment three
40g deoxygenated waters will be added in 4g tea powders, are centrifuged after mixing vortex 10min, centrifugal condition 3500r/min,
15min.Obtain the tea powder hydrotrope about 30g and tea grounds about 14g；30g water will be added in the obtained 30g tea powder hydrotropes, by tea powder
It is mixed after the water that mass percent is 35% is added in the hydrotrope with 200g wheat flours and into dough, and dough is placed in 80 DEG C
Water-bath in heat 15min；The dough by heating is taken out, the tea grounds of 14g is mixed into it and is neutralized into dough, through overvoltage
Prolong, chopping, green tea noodles are made in drying；Baking step is followed successively by：36 DEG C of lasting 30min, humidity 80%；40 DEG C continue
40min, humidity 70%；45 DEG C of lasting 180min, humidity 60%；40 DEG C of lasting 30min, humidity 60%；30 DEG C continue
30min, humidity 60%.Calendaring processes are：2mm is pressed 8 times, and 1.5mm is pressed 5 times, and 1mm is pressed twice.
The texture characteristic in green tea face prepared by 1 distinct methods of table
As can be known from the above table, the hardness and viscosity in the green tea face prepared using embodiment tripartite method are relatively low, and cohesion is optimal, bullet
Property and masticatory pattern it is optimal, comprehensive analysis, embodiment tripartite method prepare green tea face texture it is optimal.
The discoloration rate in green tea face prepared by three kinds of methods of comparison measures the green tea face of three kinds of methods preparations the 0th respectively
My god, the 2nd day, the 4th day, the 6th day, the 8th day, the 10th day, the discoloration rate of the 12nd day, chlorophyll content variation, subjective appreciation, altogether
Focusing microscope is observed and the scanning result in green tea face, and shown in result of study refer to the attached drawing 2,3,5,6, research is found using real
It is 0.01106 that a green tea face for tripartite's method preparation, which is applied, in the discoloration rate of 12d, and the green tea face that one method of embodiment is used to prepare
Discoloration rate for 0.01833, the discoloration rate of embodiment two is soon most 0.02533, therefore prepared using embodiment tripartite method
Green tea face discoloration rate it is most slow；Chlorophyll content comparative analysis is found, under same holding conditions, with prolonging for storage time
Long, the green tea face Determination of Chlorophyll content in embodiment three is relatively stablized, and the chlorophyll content in embodiment one and embodiment two with
It time lengthening to be remarkably decreased, and observes in the green tea face of the preparation of embodiment three there is partial gelatinization shallow lake by laser co-focusing
Powder formed gel package tea grounds, illustrate use three method of embodiment, the starch in dough has occurred gelatinization and forms gel to leaf
Green element plays protective effect.Meanwhile green tea Surface scan result is also shown, green tea face discoloration rate prepared by embodiment three is most
It is low.
In embodiment three, first, tea powder is soluble in water by remaining polyphenol oxidase in tea powder after water process, and
Fat-soluble chlorophyll is then stayed in tea grounds, this method using the hydrotrope and into dough it is heat-treated after, tea powder and wheat flour
Polyphenol oxidase in powder loses activity substantially, and will not cause the destruction of fat-soluble chlorophyll；Second, heating temperature is adopted
With 80 DEG C, Maillard reaction can be caused due to excessively high, is occurred " nonenzymatic browning reaction ", temperature is too low, can not make polyphenol oxidase
Effectively inactivation, 80 DEG C of inactivations for being enough to realize polyphenol oxidase, and study and find that degradation and isomerization can occur for 82 DEG C of tea polyphenols,
Consider, heat treatment condition elects 80 DEG C as.3rd, there is the dough by heating certain viscosity to be easy to mix with tea grounds
Uniformly, and in dough the gel of gelatinized starch formation plays tea grounds the effect of package, and then plays protecting effect to chlorophyll.
Example IV
40g deoxygenated waters will be added in 4g tea powders, are centrifuged after mixing vortex 10min, centrifugal condition 3500r/min,
15min.Obtain the tea powder hydrotrope about 30g and tea grounds about 14g；30g deoxygenated waters will be added in the obtained 30g tea powder hydrotropes, it will
It is mixed after the deoxygenated water that mass percent is 30%, 32%, 35%, 45% is separately added into the tea powder hydrotrope with 200g wheat flours
It closes and into dough, and dough is placed in 80 DEG C of water-bath and heats 15min；The dough by heating is taken out, by 14g's
Tea grounds is mixed into it and is neutralized into dough, and by calendering, chopping, green tea noodles are made in drying；Baking step is followed successively by：36 DEG C continue
30min, humidity 80%；40 DEG C of lasting 40min, humidity 70%；45 DEG C of lasting 180min, humidity 60%；40 DEG C continue
30min, humidity 60%；30 DEG C of lasting 30min, humidity 60%.Calendaring processes are：2mm is pressed 8 times, and 1.5mm is pressed 5 times, 1mm
Pressure is twice.
Experimental result is separately added into mass percent as 30%, 32%, 35%, 45% with reference to figure 1 in the tea powder hydrotrope
Deoxygenated water made of the discoloration rate in green tea face be followed successively by：Add in green tea face made of the deoxygenated water that mass percent is 30%
Discoloration rate is 0.0138, and green tea face discoloration rate made of the deoxygenated water that addition mass percent is 32% is 0.01293, is added
It is 0.01045 to enter green tea face discoloration rate made of the deoxygenated water that mass percent is 35%, and it is 45% to add in mass percent
Deoxygenated water made of green tea face discoloration rate be 0.01205；Therefore, being separately added into mass percent in the tea powder hydrotrope is
The discoloration rate in green tea face is minimum made of 35% deoxygenated water, it is seen that the deoxygenated water of addition different quality percentage can influence to add
The gelatinization of starch in dough after hot enzyme deactivation, and then influence the gel package that gelatinized starch is formed and the protection of chlorophyll is made
With.
Embodiment five
40g deoxygenated waters will be added in 4g tea powders, are centrifuged after mixing vortex 10min, centrifugal condition 3500r/min,
15min.Obtain the tea powder hydrotrope about 30g and tea grounds about 14g；30g water will be added in the obtained 30g tea powder hydrotropes, by tea powder
In the hydrotrope add in mass percent be 35% water after add in wheat flour mixing and into dough, wherein, adjustment tea powder with it is small
The mass percent of wheat flour is respectively：0.5%th, 0.1%, 1.5%, 2%, and dough is placed in 80 DEG C of water-bath and is heated
Handle 15min；The dough by heating is taken out, the tea grounds of 14g is mixed into it and is neutralized into dough, by calendering, chopping, drying system
Into green tea noodles；Baking step is followed successively by：36 DEG C of lasting 30min, humidity 80%；40 DEG C of lasting 40min, humidity 70%；
45 DEG C of lasting 180min, humidity 60%；40 DEG C of lasting 30min, humidity 60%；30 DEG C of lasting 30min, humidity 60%.
Calendaring processes are：2mm is pressed 8 times, and 1.5mm is pressed 5 times, and 1mm is pressed twice.
With reference to figure 4, the mass percent from adjustment tea powder and wheat flour is respectively experimental result：0.5%th, 0.1%,
1.5%th, 2% results of sensory evaluation is understood, the green tea face prepared when tea powder and the mass percent of wheat flour are 2%
Subjective appreciation is optimal.
To sum up, the present invention realizes that chlorophyll content is stablized, and significantly slows green tea face in the case where that need not add in additive
Discoloration rate, this is because in the method for the present invention, tea powder is dissolved in water after water process, by remaining polyphenol oxidase in tea powder
In, and fat-soluble chlorophyll is then stayed in tea grounds, using the tea powder hydrotrope and into dough it is heat-treated after, tea powder and small
Polyphenol oxidase in wheat flour loses activity substantially, and will not cause the destruction of fat-soluble chlorophyll, meanwhile, by adding
There is the dough of heat certain viscosity to be easy to be uniformly mixed with tea grounds, and the gel that gelatinized starch is formed in dough plays tea grounds
It plays a protective role to the effect of package, and then to chlorophyll.
The green color and luster of the present invention holding green tea noodles more longlasting in the case where additive need not be added in；
The present invention realizes saving technique, reduces cost, and more healthy beneficial effect due to being not required to any additive
Fruit；Meanwhile green tea face discoloration rate prepared by the method for the present invention is significantly lower than green tea face prepared by commonsense method.
It should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to preferable
The present invention is described in detail in embodiment, it will be understood by those of ordinary skill in the art that, it can be to the technology of the present invention
Scheme is modified or replaced equivalently, and without departing from the spirit and scope of technical solution of the present invention, should all be covered in this hair
Among bright right.
Claims (10)
- A kind of 1. method for slowing down green tea face discoloration rate, it is characterised in that：Including,The pretreatment of green tea powder：It is divided into the tea powder hydrotrope and tea grounds two parts after green tea powder is handled；First time knead dough：The tea powder hydrotrope and wheat flour are mixed and made into dough；Heat treatment：It will heat through dough made of first time knead dough；Second of knead dough：Dough after heat treatment with tea grounds is mixed, dough is made again.
- 2. the method as described in claim 1 for slowing down green tea face discoloration rate, it is characterised in that：The pre- place of the green tea powder Reason, wherein, according to mass ratio it is 1 by the green tea powder and water or deoxygenated water：10 ratio mixes, and is passed through after vortex 10min 15min is centrifuged under 3500r/min.
- 3. the method as claimed in claim 2 for slowing down green tea face discoloration rate, it is characterised in that：The first time knead dough, In, it is mixed being added in the tea powder hydrotrope after water or deoxygenated water with wheat flour, dough is made.
- 4. the method as claimed in claim 3 for slowing down green tea face discoloration rate, it is characterised in that：Add in the tea powder hydrotrope The water or the amount of deoxygenated water entered is 30%~40% by percentage to the quality.
- 5. the method for slowing down green tea face discoloration rate as described in claim 3 or 4, it is characterised in that：The tea powder hydrotrope The water of middle addition or the amount of deoxygenated water are 35% by percentage to the quality.
- 6. the method for slowing down green tea face discoloration rate as described in Claims 1 to 5 is any, it is characterised in that：The heat treatment, Its temperature is 80 DEG C, and the time is 10~15min.
- 7. the method for slowing down green tea face discoloration rate as described in Claims 1 to 5 is any, it is characterised in that：The tea powder with The weight ratio of wheat flour is 1：50.
- 8. the method for slowing down green tea face discoloration rate as described in Claims 1 to 5 is any, it is characterised in that：Further include calendering, Chopping, the calendaring processes are：2mm is pressed 8 times, and 1.5mm is pressed 5 times, and 1mm is pressed twice.
- 9. the method as claimed in claim 8 for slowing down green tea face discoloration rate, it is characterised in that：Drying is further included, wherein, institute Baking step is stated to be followed successively by：36 DEG C of lasting 30min, humidity 80%；40 DEG C of lasting 40min, humidity 70%；45 DEG C continue 180min, humidity 60%；40 DEG C of lasting 30min, humidity 60%；30 DEG C of lasting 30min, humidity 60%.
- 10. the method for slowing down green tea face discoloration rate as any one of Claims 1 to 5 or 9, it is characterised in that：Institute Green tea powder is stated as ultrafine green tea powder.
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| CN114680277A (en) * | 2020-12-26 | 2022-07-01 | 白象食品股份有限公司 | Tea instant noodles and preparation method thereof |
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