CN108283264A - 普洱茶面条 - Google Patents
普洱茶面条 Download PDFInfo
- Publication number
- CN108283264A CN108283264A CN201810049564.2A CN201810049564A CN108283264A CN 108283264 A CN108283264 A CN 108283264A CN 201810049564 A CN201810049564 A CN 201810049564A CN 108283264 A CN108283264 A CN 108283264A
- Authority
- CN
- China
- Prior art keywords
- tea
- noodles
- dough
- added
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 title claims abstract description 31
- 235000020339 pu-erh tea Nutrition 0.000 title claims abstract description 31
- 235000012149 noodles Nutrition 0.000 title claims abstract description 26
- 239000002674 ointment Substances 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013616 tea Nutrition 0.000 abstract description 12
- 241001122767 Theaceae Species 0.000 abstract description 11
- 239000006071 cream Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
- Tea And Coffee (AREA)
Abstract
普洱茶面条,涉及食品领域,尤其是一种混合了茶香味和营养物质的普洱茶面条。本发明的普洱茶面条,其特征在于该面条通过以下步骤制得:1)和面,2)熟化,3)切条,得到普洱茶面条。本发明的普洱茶面条,加入了普洱茶茶膏,其中含有丰富的普洱茶香味及营养物质,在和面时加入,使得茶膏与面粉充分混合,在面条中加入普洱茶的香味以及营养物质,不但能够提高面条自身的口感,还能增加营养价值,达到养身的目的。
Description
技术领域
本发明涉及食品领域,尤其是一种混合了茶香味和营养物质的普洱茶面条。
背景技术
茶是世界上目前公认的三大饮料之一,茶中含有数百种化学成分,通过现有的技术手段分析出的有约500 种,尚有许多其他化学成分等待更先进的分析仪器的发明来实现。就已分析出的茶叶中的化学成物质,其中以香气成分、生物碱、氨基酸、多酚类等为重要的活性物质。尤其是普洱茶更是因对现代人的三高:高血脂、高脂肪、高血压以及利尿排毒具有显著疗效,倍受消费者欢迎,销量越来越大。
普洱茶之所以成为众多茶叶中的精品之一,是因为其特有的地理生长环境和制作工艺、越存越香等特异性有别于其他优秀的茶叶。再加之普再茶具有解油脂、助消化、暖胃、生津、止渴、醒酒解酒等功能倍受广大的饮茶人士深爱。但普洱茶的冲泡工艺,使用的器具均有特殊的要求,方能充分体现出普再茶的特性。
中国专利“普洱茶茶膏及其生产工艺”,专利号:ZL200710066025.1,公开了一种普洱茶茶膏,该茶膏直接用水冲泡,其汤色、口感相当于自然发酵10年以上的普洱茶才具有的特色。
面条一种用谷物或豆类的面粉加水磨成面团,之后或者压或擀制或抻成片再切或压,或者使用搓、拉、捏等手段,制成条状,最后经煮、炒、烩、炸而成的一种食品。现有的面条,其差别均体现在烹饪方式上,而面条本身并无太多新意,引不起消费者的食欲。
发明内容
本发明所要解决的就是现有面条口味单一,不能引起消费者食欲的问题,提供一种混合了茶香味和营养物质的普洱茶面条。
本发明的普洱茶面条,其特征在于该面条通过以下步骤制得:
1)和面:取1000质量份面粉,加入1质量份普洱茶茶膏,加入250质量份清水,混合后放入和面机中搅拌,和面时间15-20分钟,期间保持温度在30℃,得到面团;
2)熟化:将面团放入低速搅拌机中搅拌15分钟,低速搅拌机的搅拌速度为8转/分钟,压成片状后悬挂15分钟,即可得到熟化后的面片;
3)切条:将面片切成条状,放置在室温中自然干燥,即可得到普洱茶面条。
本发明的普洱茶面条,加入了普洱茶茶膏,其中含有丰富的普洱茶香味及营养物质,在和面时加入,使得茶膏与面粉充分混合,在面条中加入普洱茶的香味以及营养物质,不但能够提高面条自身的口感,还能增加营养价值,达到养身的目的。
具体实施方式
实施例1:一种普洱茶面条,通过以下步骤制得:
1)和面:取1000质量份面粉,加入1质量份普洱茶茶膏,加入250质量份清水,混合后放入和面机中搅拌,和面时间15-20分钟,期间保持温度在30℃,得到面团;
2)熟化:将面团放入低速搅拌机中搅拌15分钟,低速搅拌机的搅拌速度为8转/分钟,压成片状后悬挂15分钟,即可得到熟化后的面片;
3)切条:将面片切成条状,放置在室温中自然干燥,即可得到普洱茶面条。
Claims (1)
1.一种普洱茶面条,其特征在于该面条通过以下步骤制得:
1)和面:取1000质量份面粉,加入1质量份普洱茶茶膏,加入250质量份清水,混合后放入和面机中搅拌,和面时间15-20分钟,期间保持温度在30℃,得到面团;
2)熟化:将面团放入低速搅拌机中搅拌15分钟,低速搅拌机的搅拌速度为8转/分钟,压成片状后悬挂15分钟,即可得到熟化后的面片;
3)切条:将面片切成条状,放置在室温中自然干燥,即可得到普洱茶面条。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810049564.2A CN108283264A (zh) | 2018-01-18 | 2018-01-18 | 普洱茶面条 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810049564.2A CN108283264A (zh) | 2018-01-18 | 2018-01-18 | 普洱茶面条 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108283264A true CN108283264A (zh) | 2018-07-17 |
Family
ID=62835492
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810049564.2A Pending CN108283264A (zh) | 2018-01-18 | 2018-01-18 | 普洱茶面条 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108283264A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112841370A (zh) * | 2021-01-28 | 2021-05-28 | 寻甸牧工商茶叶进出口有限公司 | 一种澄清、透亮速溶咖啡的生产方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101416698A (zh) * | 2008-11-07 | 2009-04-29 | 董文灿 | 一种普洱茶养生面条的生产方法 |
CN102113649A (zh) * | 2010-01-05 | 2011-07-06 | 云南龙润茶业集团有限公司 | 一种普洱茶面条及其制备方法 |
CN103461821A (zh) * | 2013-08-24 | 2013-12-25 | 詹兴吾 | 一种黑茶膏代替食用胶生产面条的加工方法 |
CN106551259A (zh) * | 2015-09-29 | 2017-04-05 | 大冶市健牌粮油食品有限责任公司 | 一种普洱茶面条及其制备方法 |
-
2018
- 2018-01-18 CN CN201810049564.2A patent/CN108283264A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101416698A (zh) * | 2008-11-07 | 2009-04-29 | 董文灿 | 一种普洱茶养生面条的生产方法 |
CN102113649A (zh) * | 2010-01-05 | 2011-07-06 | 云南龙润茶业集团有限公司 | 一种普洱茶面条及其制备方法 |
CN103461821A (zh) * | 2013-08-24 | 2013-12-25 | 詹兴吾 | 一种黑茶膏代替食用胶生产面条的加工方法 |
CN106551259A (zh) * | 2015-09-29 | 2017-04-05 | 大冶市健牌粮油食品有限责任公司 | 一种普洱茶面条及其制备方法 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN112841370A (zh) * | 2021-01-28 | 2021-05-28 | 寻甸牧工商茶叶进出口有限公司 | 一种澄清、透亮速溶咖啡的生产方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103478816B (zh) | 一种杂粮西瓜皮醋饮料及其制备方法 | |
CN102144750B (zh) | 一种常温水可冲泡的非油炸粗粮方便面 | |
CN103960648B (zh) | 一种罐装风味豆豉酱的制备方法 | |
CN104877858A (zh) | 一种水果糯米酒 | |
CN103404751A (zh) | 一种降血压的绿豆包子 | |
CN103789140A (zh) | 一种红枣莜麦复合酒的酿造方法 | |
CN104824578A (zh) | 一种以黑豆为原料的窖底豉油的制备方法 | |
CN104757683A (zh) | 木瓜豆乳益生菌复合饮料的制备方法 | |
CN107325907B (zh) | 一种果粮型白酒及其酿造方法 | |
CN108283264A (zh) | 普洱茶面条 | |
CN105420032B (zh) | 一种金丝小枣果酒 | |
CN111733047A (zh) | 一种藜麦酒及其制备方法 | |
CN104171155A (zh) | 一种乌龙茶饮料的制作方法 | |
CN104905191A (zh) | 一种低盐风味萝卜干的制备方法 | |
CN104059821A (zh) | 一种红豆香蕉米酒 | |
CN104164331B (zh) | 一种蜂蜜柚子米酒 | |
KR102008080B1 (ko) | 당 함유액의 제조 방법 | |
CN102845799A (zh) | 一种发酵型百香果醋饮料及其制备工艺 | |
CN105494646A (zh) | 一种消食化痰枣香羊奶及其制备方法 | |
CN105105217A (zh) | 一种即食贝类产品及其复合酶解生产方法 | |
CN101962605A (zh) | 穇子酒酿制方法 | |
CN104073404A (zh) | 一种蓝莓麦芽米酒 | |
CN108208571A (zh) | 蔬菜面条 | |
CN104073397A (zh) | 一种荞麦养生米酒 | |
CN104073401A (zh) | 一种枇杷海苔米酒 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180717 |
|
RJ01 | Rejection of invention patent application after publication |