CN108208705A - 茶瓜子的制作方法 - Google Patents
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Classifications
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- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
-
- 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
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
本发明公开了茶瓜子的制作方法,基于南瓜子壳利用率低,现有的茶瓜子产品没有保留茶叶中营养物质的问题而提出的。本发明的制作步骤包括南瓜子预处理、南瓜子脱壳、茶粉和南瓜子壳粉的制备、包衣、烘烤、冷却、包装,原料包括茶粉、南瓜子壳粉、糯米粉、糖、盐、味精。本发明的优点在于在南瓜子仁表面形成可食用性外壳,从喝茶变为吃茶,实现南瓜子壳的再利用,保留茶瓜子中茶叶的营养物质。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种茶瓜子的制作方法。
背景技术
茶叶在止干渴、去烦躁、舒筋骨、除疲劳、清口腔、助消化、振精神等多方面具有独特的功能。茶中含有生物碱、茶多酚、茶多糖等多种功能营养素,对于消除自由基、清油解腻、增强神经兴奋等有一定的效果。因此喝茶也有助防老,具养生保健功能。
六安瓜片为中国传统历史名茶,中国十大名茶之一,为绿茶特种茶类,简称瓜片、片茶,产自安徽省六安市大别山一带,唐称“庐州六安茶”,为名茶;明始称“六安瓜片”,为上品、极品茶;清为朝廷贡茶。在世界所有茶叶中,六安瓜片是唯一无芽无梗的茶叶,由单片生叶制成。六安瓜片的化学成分是由3.5-7.0%的无机物和93-96.5%的有机物组成。茶叶中的无机矿质元素约有27种,包括磷、钾、硫、镁、锰、氟、铝、钙、钠、铁、铜、锌、硒等多种。茶叶中的有机化合物主要有蛋白质、脂质、碳水化合物、氨基酸、生物碱、茶多酚、有机酸、色素、香气成分、维生素、皂苷、甾醇等,营养成分全面。与其他茶叶相比,六安瓜片还具有较好的药用价值,具有较强的预防龋齿、降血脂、抗炎症、抗衰老以及减肥和防癌的作用。目前六安瓜片主要用于冲泡饮用,摄取茶中营养成分多以饮茶的形式,其它食用产品附加值较低。
南瓜子又称南瓜仁、金瓜子,表面浅黄白色至浅黄色,气微香、味微甘,其含有丰富的氨基酸、不饱和脂肪酸、维生素及胡萝卜素等营养成分,具有降低胆固醇、抗氧化、缓解高血压、预防肾结石、促进排出体内结石等作用。
南瓜子壳是南瓜子的一部分,资源丰富,南瓜子壳由于其利用率低经常被当做下脚料而废弃,南瓜子壳粉中膳食纤维含量丰富,且保留了南瓜子仁以外的全部营养物质,膳食纤维可以促进肠道蠕动,对降血糖和预防糖尿病有显著效果,南瓜子壳被浪费的同时也会造成一定的环境污染。
目前,市场上也有一些绿茶瓜子的产品,大部分是利用白瓜子为原料,其制作方法主要分为两类:一类是利用茶叶与瓜子、配料等直接煮制,工艺复杂,所制产品颜色为墨色,且没有保留茶叶中的营养物质;另一类是直接在煮制好的瓜子上撒绿茶粉,颜色美观,但缺乏绿茶的香味。
发明内容
本发明解决的技术问题在于南瓜子壳利用率低,现有的茶瓜子产品没有保留茶叶中的营养物质,提供一种茶瓜子的制作方法。
本发明是采用以下技术方案解决上述技术问题的:
本发明的制作方法包括以下步骤:
(1)南瓜子预处理:人工挑选颗粒饱满、大小均匀、色泽基本一致的南瓜子,南瓜子无霉变、腐烂的现象,用清水洗净南瓜子表面的浮沉和杂质,烘干后炒制;
(2)南瓜子脱壳:将炒制后的南瓜子脱壳,得到南瓜子仁和南瓜子壳;
(3)茶粉和南瓜子壳粉的制备:用植物粉碎机分别粉碎茶叶和南瓜子壳,将粉碎后的茶叶和南瓜子壳分别过筛,得到茶粉和南瓜子壳粉,并保留过筛时未通过筛网的六安瓜片茶叶;
(4)包衣:用包衣机将包衣裹于炒制后的南瓜子仁表面,所述中南瓜子仁的重量份数为50-100份,所述包衣由以下重量份数的原料制成:茶粉0.25-1.25份、南瓜子壳粉0.05-0.15份、糯米粉4-8份、糖0.7-1份、盐0.3-0.5份、味精0.05-0.1份、水20-30份混合成液状物;
(5)烘烤:将包好衣的南瓜子仁放在铺有茶叶的烤箱中烘烤;
(6)冷却、包装:待烤制好的南瓜子仁的温度降至室温后进行包装。
优选的,所述茶叶为六安瓜片。
优选的,所述步骤(1)中烘干温度为100-110℃。
优选的,所述步骤(1)中炒制温度为150-200℃,炒制时间为20-30min。
优选的,所述步骤(3)中粉碎后的茶叶和南瓜子壳先过220目筛,再过260目筛。
优选的,所述步骤(5)中使用的茶叶为步骤(3)中过筛时未通过筛网的、粒度较大的茶粉叶。
优选的,所述步骤(5)中的烘烤温度为100-110℃,烘烤时间为30min。
本发明的有益效果在于:本发明茶瓜子的制作方法将茶粉和南瓜子壳粉包裹于南瓜子仁表面,形成可食用性外壳,从喝茶变为吃茶,实现南瓜子壳的再利用;在茶瓜子制作过程中添加糯米粉可以增加包衣的粘性,稳定包衣在瓜子仁表面的形状,且食用性好;将包好衣的南瓜子仁放在铺有茶叶的烤盘中烘烤,可以增加茶瓜子的茶叶香味,且烤盘中的茶叶为制作过程中未通过筛网的、粒度较大的茶叶,可以实现茶叶的重复利用,节约成本。
具体实施方式
为使对本发明的结构特征及所达成的功效有更进一步的了解与认识,用以较佳的实施例对本发明进行详细的说明。
实施例1
本发明的制作方法包括以下步骤:
(1)南瓜子预处理:人工挑选颗粒饱满、大小均匀、色泽基本一致的南瓜子,南瓜子无霉变、腐烂的现象,用清水洗净南瓜子表面的浮沉和杂质,于100℃烘干后,在150℃下炒制20min;
(2)南瓜子脱壳:将炒制后的南瓜子脱壳,得到南瓜子仁和南瓜子壳;
(3)茶粉和南瓜子壳粉的制备:用植物粉碎机分别粉碎六安瓜片和南瓜子壳,将粉碎后的六安瓜片和南瓜子壳先过220目筛,再过260目筛,得到粒度更细的六安瓜片茶粉和南瓜子壳粉,并保留过筛时未通过筛网的六安瓜片茶叶;
(4)包衣:用包衣机将包衣裹于炒制后的50份南瓜子仁表面,所述包衣由以下重量份数的原料制成:六安瓜片茶粉0.25份、南瓜子壳粉0.05份、糯米粉4份、糖0.7份、盐0.3份、味精0.05份、水20份混合成液状物;
(5)烘烤:将包好衣的南瓜子仁放在铺有六安瓜片茶叶的烤箱中,烘烤温度为100℃,烘烤时间为30min,其中使用的六安瓜片茶叶为过筛时未通过筛网的、粒度较大的六安瓜片茶叶;
(6)冷却、包装:待烤制好的南瓜子仁的温度降至室温后进行包装。
实施例2
(1)南瓜子预处理:人工挑选颗粒饱满、大小均匀、色泽基本一致的南瓜子,南瓜子无霉变、腐烂的现象,用清水洗净南瓜子表面的浮沉和杂质,于105℃烘干后,在175℃下炒制25min;
(2)南瓜子脱壳:将炒制后的南瓜子脱壳,得到南瓜子仁和南瓜子壳;
(3)茶粉和南瓜子壳粉的制备:用植物粉碎机分别粉碎六安瓜片和南瓜子壳,将粉碎后的六安瓜片和南瓜子壳先过220目筛,再过260目筛,得到粒度更细的六安瓜片茶粉和南瓜子壳粉,并保留过筛时未通过筛网的六安瓜片茶叶;
(4)包衣:用包衣机将包衣裹于炒制后的75份南瓜子仁表面,所述包衣由以下重量份数的原料制成:六安瓜片茶粉0.75份、南瓜子壳粉0.1份、糯米粉6份、糖0.85份、盐0.4份、味精0.075份、水25份混合成液状物;
(5)烘烤:将包好衣的南瓜子仁放在铺有六安瓜片茶叶的烤箱中烘烤,烘烤温度为105℃,烘烤时间为30min,其中使用的六安瓜片茶粉为过筛时未通过筛网的、粒度较大的六安瓜片茶叶;
(6)冷却、包装:待烤制好的南瓜子仁的温度降至室温后进行包装。
实施例3
(1)南瓜子预处理:人工挑选颗粒饱满、大小均匀、色泽基本一致的南瓜子,南瓜子无霉变、腐烂的现象,用清水洗净南瓜子表面的浮沉和杂质,于110℃烘干后,在200℃下炒制30min;
(2)南瓜子脱壳:将炒制后的南瓜子脱壳,得到南瓜子仁和南瓜子壳;
(3)茶粉和南瓜子壳粉的制备:用植物粉碎机分别粉碎六安瓜片和南瓜子壳,将粉碎后的六安瓜片和南瓜子壳先过220目筛,再过260目筛,得到粒度更细的六安瓜片茶粉和南瓜子壳粉,并保留过筛时未通过筛网的六安瓜片茶叶;
(4)包衣:用包衣机将包衣裹于炒制后的100份南瓜子仁表面,所述包衣由以下重量份数的原料制成:六安瓜片茶粉1.25份、南瓜子壳粉0.15份、糯米粉8份、糖1份、盐0.5份、味精0.1份、水30份混合成液状物;
(5)烘烤:将包好衣的南瓜子仁放在铺有六安瓜片茶叶的烤箱中烘烤,烘烤温度为110℃,烘烤时间为30min,其中使用的六安瓜片茶叶为过筛时未通过筛网的、粒度较大的六安瓜片茶叶;
(6)冷却、包装:待烤制好的南瓜子仁的温度降至室温后进行包装。
以上仅是本发明的优选实施方式,本发明的保护范围并不仅限于上述实施例,与本发明构思无差异的各种工艺方案均在本发明的保护范围内。
Claims (10)
1.茶瓜子的制作方法,其特征在于:包括以下制作步骤:
(1)南瓜子预处理:人工挑选颗粒饱满、大小均匀、色泽基本一致的南瓜子,南瓜子无霉变、腐烂的现象,用清水洗净南瓜子表面的浮沉和杂质,烘干后炒制;
(2)南瓜子脱壳:将炒制后的南瓜子脱壳,得到南瓜子仁和南瓜子壳;
(3)茶粉和南瓜子壳粉的制备:用植物粉碎机分别粉碎茶叶和南瓜子壳,将粉碎后的茶叶和南瓜子壳分别过筛,得到茶粉和南瓜子壳粉;
(4)包衣:用包衣机将包衣裹于炒制后的南瓜子仁表面,所述南瓜子仁的重量份数为50-100份,所述包衣由以下重量份数的原料制成:茶粉0.25-1.25份、南瓜子壳粉0.05-0.15份、糯米粉4-8份、糖0.7-1份、盐0.3-0.5份、味精0.05-0.1份、水20-30份混合成液状物;
(5)烘烤:将包好衣的南瓜子仁放在铺有茶叶的烤箱中烘烤;
(6)冷却、包装:待烤制好的南瓜子仁的温度降至室温后进行包装。
2.根据权利要求1所述的茶瓜子的制作方法,其特征在于:所述茶叶为六安瓜片。
3.根据权利要求1所述的茶瓜子的制作方法,其特征在于:所述步骤(1)中烘干温度为100-110℃。
4.根据权利要求1所述的茶瓜子的制作方法,其特征在于:所述步骤(1)中炒制温度为150-200℃,炒制时间为20-30min。
5.根据权利要求1所述的茶瓜子的制作方法,其特征在于:所述步骤(3)中粉碎后的茶叶和南瓜子壳先过220目筛,再过260目筛。
6.根据权利要求1所述的茶瓜子的制作方法,其特征在于:所述步骤(5)中使用的茶叶为步骤(3)中过筛时未通过筛网的、粒度较大的茶叶。
7.根据权利要求1所述的茶瓜子的制作方法,其特征在于:所述步骤(5)中的烘烤温度为100-110℃,烘烤时间为30min。
8.根据权利要求1所述的茶瓜子的制作方法,其特征在于:包括以下制作步骤:
(1)南瓜子预处理:人工挑选颗粒饱满、大小均匀、色泽基本一致的南瓜子,南瓜子无霉变、腐烂的现象,用清水洗净南瓜子表面的浮沉和杂质,于100℃烘干后,在150℃下炒制20min;
(2)南瓜子脱壳:将炒制后的南瓜子脱壳,得到南瓜子仁和南瓜子壳;
(3)茶粉和南瓜子壳粉的制备:用植物粉碎机分别粉碎六安瓜片和南瓜子壳,将粉碎后的六安瓜片和南瓜子壳先过220目筛,再过260目筛,得到粒度更细的六安瓜片茶粉和南瓜子壳粉,并保留过筛时未通过筛网的六安瓜片茶叶;
(4)包衣:用包衣机将包衣裹于炒制后的50份南瓜子仁表面,所述包衣由以下重量份数的原料制成:六安瓜片茶粉0.25份、南瓜子壳粉0.05份、糯米粉4份、糖0.7份、盐0.3份、味精0.05份、水20份混合成液状物;
(5)烘烤:将包好衣的南瓜子仁放在铺有六安瓜片茶叶的烤箱中,烘烤温度为100℃,烘烤时间为30min,其中使用的六安瓜片茶叶为过筛时未通过筛网的、粒度较大的六安瓜片茶叶;
(6)冷却、包装:待烤制好的南瓜子仁的温度降至室温后进行包装。
9.根据权利要求1所述的茶瓜子的制作方法,其特征在于:包括以下制作步骤:
(1)南瓜子预处理:人工挑选颗粒饱满、大小均匀、色泽基本一致的南瓜子,南瓜子无霉变、腐烂的现象,用清水洗净南瓜子表面的浮沉和杂质,于105℃烘干后,在175℃下炒制25min;
(2)南瓜子脱壳:将炒制后的南瓜子脱壳,得到南瓜子仁和南瓜子壳;
(3)茶粉和南瓜子壳粉的制备:用植物粉碎机分别粉碎六安瓜片和南瓜子壳,将粉碎后的六安瓜片和南瓜子壳先过220目筛,再过260目筛,得到粒度更细的六安瓜片茶粉和南瓜子壳粉,并保留过筛时未通过筛网的六安瓜片茶叶;
(4)包衣:用包衣机将包衣裹于炒制后的75份南瓜子仁表面,所述包衣由以下重量份数的原料制成:六安瓜片茶粉0.75份、南瓜子壳粉0.1份、糯米粉6份、糖0.85份、盐0.4份、味精0.075份、水25份混合成液状物;
(5)烘烤:将包好衣的南瓜子仁放在铺有六安瓜片茶叶的烤箱中烘烤,烘烤温度为105℃,烘烤时间为30min,其中使用的六安瓜片茶叶为过筛时未通过筛网的、粒度较大的六安瓜片茶叶;
(6)冷却、包装:待烤制好的南瓜子仁的温度降至室温后进行包装。
10.根据权利要求1所述的茶瓜子的制作方法,其特征在于:包括以下制作步骤:
(1)南瓜子预处理:人工挑选颗粒饱满、大小均匀、色泽基本一致的南瓜子,南瓜子无霉变、腐烂的现象,用清水洗净南瓜子表面的浮沉和杂质,于110℃烘干后,在200℃下炒制30min;
(2)南瓜子脱壳:将炒制后的南瓜子脱壳,得到南瓜子仁和南瓜子壳;
(3)茶粉和南瓜子壳粉的制备:用植物粉碎机分别粉碎六安瓜片和南瓜子壳,将粉碎后的六安瓜片和南瓜子壳先过220目筛,再过260目筛,得到粒度更细的六安瓜片茶粉和南瓜子壳粉,并保留过筛时未通过筛网的六安瓜片茶叶;
(4)包衣:用包衣机将包衣裹于炒制后的100份南瓜子仁表面,所述包衣由以下重量份数的原料制成:六安瓜片茶粉1.25份、南瓜子壳粉0.15份、糯米粉8份、糖1份、盐0.5份、味精0.1份、水30份混合成液状物;
(5)烘烤:将包好衣的南瓜子仁放在铺有六安瓜片茶叶的烤箱中烘烤,烘烤温度为110℃,烘烤时间为30min,其中使用的六安瓜片茶叶为过筛时未通过筛网的、粒度较大的六安瓜片茶叶;
(6)冷却、包装:待烤制好的南瓜子仁的温度降至室温后进行包装。
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CN102273673A (zh) * | 2011-06-20 | 2011-12-14 | 刘贵雨 | 一种南瓜子的制作工艺 |
CN102488259A (zh) * | 2011-12-26 | 2012-06-13 | 李映江 | 南瓜子制作工艺 |
CN104664461A (zh) * | 2015-03-02 | 2015-06-03 | 安徽真心食品有限公司 | 一种南瓜子及其制作方法 |
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CN1422558A (zh) * | 2002-11-13 | 2003-06-11 | 安徽省徽派休闲食品研究所 | 茶瓜子及其加工方法 |
CN102273673A (zh) * | 2011-06-20 | 2011-12-14 | 刘贵雨 | 一种南瓜子的制作工艺 |
CN102488259A (zh) * | 2011-12-26 | 2012-06-13 | 李映江 | 南瓜子制作工艺 |
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