CN108719788A - 一种茶叶发面面条及其制备方法 - Google Patents
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Abstract
本发明公开了一种茶叶发面面条,包括面粉、茶叶、酵母粉、乳清蛋白、糯米粉、小苏打和食用盐,其制备方法包括制备茶底粉末、发面、再次揉搓、冷藏以及挤出成型等步骤;本发明的有益效果是:本发明采用浸泡后的茶底制成粉末制备茶叶面条,茶底粉末在面条中分布均匀,水煮后不会有茶汁浸出,不影响面条的外观和口感,且相比直接使用干茶成本较低,本发明中茶叶含量在10wt%左右,高于现有茶叶面条中茶叶的含量,营养物质含量高,本发明对面粉进行发酵处理,发酵后再次和面,消除面团中的气泡,加入的乳清蛋白和糯米粉具有吸水性、成胶性、粘合性和弹性,弥补了面粉发酵后水煮发胀甚至溶解的缺点,使发酵面条水煮后仍能保持较细的形态。
Description
技术领域
本发明涉及食品加工领域,尤其涉及一种茶叶发面面条及其制备方法。
背景技术
茶叶作为一种常见的保健饮品,受到了全世界人们的喜爱。通常采用直接冲泡出汤的方式来饮用茶叶,冲泡后的茶底大部分被丢弃,茶底的再利用率很低。随着茶制品产业化的出现和发展,茶底作为废弃物成了茶制品加工行业不可忽视的成本之一。茶底中含有茶碱、儿茶素、氨基酸、脂多糖、矿物质、纤维素和维生素等营养物质,经过处理后仍可用于制造食品。
茶叶面条作为一种茶叶食品制品,兼具茶叶的保健功能和面条食用方便的特性,茶叶面条作为一种偏碱性食品,具有较高的认可度。茶叶面条通常是将粉碎的茶叶和面粉混合后按普通面条的制备方法生产,该方法制备的茶叶面条中由于茶叶未提前浸泡,水煮后在茶叶碎片周围的面粉中茶汁的浓度较高,会影响面条的均匀性和食用口感。也有先将茶叶浸泡再制备茶叶面条的工艺方法,但是该方法仍是使用茶叶作为生产原料,较高的成本导致茶叶面条中茶叶含量不高,一般在5%左右,茶叶含量低无法满足茶叶面条的营养指标。
此外,根据制备面食的特点,首先需确定是否对面粉进行发酵,发面由于存在较多的气孔,在加热过程中体积增加较多,面食呈现出松软多孔的状态,如果用发面直接制备面条,面条经水煮后会大量吸水发胀甚至分散断裂,无法食用。通常用未发酵的面,也就是死面,来制备面条,死面密度大、吸水少,做成面条后耐水煮、不发胀,但死面面条不好消化,肠胃功能较差的人应少食或不食为宜。
发明内容
本发明针对现有茶叶面条成本高、口感差、养分含量低以及由死面制作的问题,提供一种茶叶发面面条及其制备方法。
本发明解决上述技术问题的技术方案如下:一种茶叶发面面条,其特征在于,按重量份数计,包括以下组分:
面粉90-120份、茶叶10-15份、酵母粉1-2份、乳清蛋白2-6份、糯米粉1-4份、小苏打0.5-1份、食用盐0.5-1份。
进一步,所述茶叶为浸泡后的茶底,所述茶底可选自茶制品行业的茶底余料,或者面条生产商采购干茶后自行浸泡后所得。
本发明的有益效果是:
1)本发明采用浸泡后的茶底制成粉末制备茶叶面条,茶底粉末在面条中分布均匀,水煮后不会有茶汁浸出,不影响面条的外观和口感,且相比直接使用干茶成本较低;
2)本发明中茶叶含量在10wt%左右,高于现有茶叶面条中茶叶的含量,营养物质含量高,添加的乳清蛋白和糯米粉也能增加面条中氨基酸和微量元素的含量,使本发明茶叶面条营养更全面;
3)本发明对面粉进行发酵处理,发酵也可增加养分含量,加入的乳清蛋白和糯米粉具有吸水性、成胶性、粘合性和弹性,弥补了面粉发酵后水煮发胀甚至溶解的缺点,使发酵面条水煮后仍能保持较细的形态。
本发明还公开了上述茶叶发面面条的制备方法,包括以下步骤:
1)称取1-3重量份的干茶叶,加入40-50重量份的沸水浸泡10-15min,过滤后将茶水自然冷却备用;
2)将步骤1)过滤所得茶底与其余同类茶底混合,50-70℃烘干后研磨成粉,200目过滤后制得茶底粉末;
3)按重量份称取面粉、茶底粉末和酵母粉,混合均匀后用步骤1)所得茶水和成面团,将面团在30-40℃下发酵2h;
4)按重量份数称取乳清蛋白、糯米粉、小苏打和食用盐,先将小苏打和食用盐溶解在10重量份的去离子水中,再分批次加入乳清蛋白和糯米粉,搅拌成均匀的糊状混合物,将步骤3)发酵面团取出,揉搓发酵面团的同时分次加入糊状混合物,持续揉搓发酵面团至面团中没有气孔;
5)将步骤4)面团包覆PE膜后零下10-15℃冷却20-30min,将冷却后的面团放入面条机挤出,晾干后制得茶叶发面面条。
本发明茶叶发面面条制备方法的有益效果是:本发明将茶底干燥后过滤制成茶底粉末,避免较大的茶叶颗粒影响面条口感;面粉发酵后再次揉搓至没有气孔,可增加面条的紧实度,减少水煮膨胀程度;将发酵面团用PE膜包覆后冷藏,可降低淀粉、氨基酸等大分子中链段的运动,使大分子相互缠结,减少挤出物胀大现象,易于控制面条的直径。
具体实施方式
以下结合实例对本发明进行描述,所举实例只用于解释本发明,并非用于限定本发明的范围。
实施例1
一种茶叶发面面条,按重量份数计,包括以下组分:
面粉90份、茶叶10份、酵母粉1份、乳清蛋白2份、糯米粉1份、小苏打0.5份、食用盐0.5份,所述茶叶为浸泡后的茶底。
实施例2
一种茶叶发面面条,按重量份数计,包括以下组分:
面粉105份、茶叶13份、酵母粉1.5份、乳清蛋白4份、糯米粉2.5份、小苏打0.8份、食用盐0.8份,所述茶叶为浸泡后的茶底。
实施例3
一种茶叶发面面条,按重量份数计,包括以下组分:
面粉120份、茶叶15份、酵母粉2份、乳清蛋白6份、糯米粉4份、小苏打1份、食用盐1份,所述茶叶为浸泡后的茶底。
实施例1-3茶叶发面面条的制备方法,包括以下步骤:
1)称取1-3重量份的干茶叶,加入40-50重量份的沸水浸泡10-15min,过滤后将茶水自然冷却备用;
2)将步骤1)过滤所得茶底与其余同类茶底混合,50-70℃烘干后研磨成粉,200目过滤后制得茶底粉末;
3)按重量份称取面粉、茶底粉末和酵母粉,混合均匀后用步骤1)所得茶水和成面团,将面团在30-40℃下发酵2h;
4)按重量份数称取乳清蛋白、糯米粉、小苏打和食用盐,先将小苏打和食用盐溶解在10重量份的去离子水中,再分批次加入乳清蛋白和糯米粉,搅拌成均匀的糊状混合物,将步骤3)发酵面团取出,揉搓发酵面团的同时分次加入糊状混合物,持续揉搓发酵面团至面团中没有气孔;
5)将步骤4)面团包覆PE膜后零下10-15℃冷却20-30min,将冷却后的面团放入面条机挤出,晾干后制得茶叶发面面条。
以上所述仅为本发明的较佳实施例,并不用以限制本发明,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (3)
1.一种茶叶发面面条,其特征在于,按重量份数计,包括以下组分:
面粉90-120份、茶叶10-15份、酵母粉1-2份、乳清蛋白2-6份、糯米粉1-4份、小苏打0.5-1份、食用盐0.5-1份。
2.根据权利要求1所述的茶叶发面面条,其特征在于,所述茶叶为浸泡后的茶底。
3.一种如权利要求1或2所述茶叶发面面条的制备方法,其特征在于,包括以下步骤:
1)称取1-3重量份的干茶叶,加入40-50重量份的沸水浸泡10-15min,过滤后将茶水自然冷却备用;
2)将步骤1)过滤所得茶底与其余同类茶底混合,50-70℃烘干后研磨成粉,200目过滤后制得茶底粉末;
3)按重量份称取面粉、茶底粉末和酵母粉,混合均匀后用步骤1)所得茶水和成面团,将面团在30-40℃下发酵2h;
4)按重量份数称取乳清蛋白、糯米粉、小苏打和食用盐,先将小苏打和食用盐溶解在10重量份的去离子水中,再分批次加入乳清蛋白和糯米粉,搅拌成均匀的糊状混合物,将步骤3)发酵面团取出,揉搓发酵面团的同时分次加入糊状混合物,持续揉搓发酵面团至面团中没有气孔;
5)将步骤4)面团包覆PE膜后零下10-15℃冷却20-30min,将冷却后的面团放入面条机挤出,晾干后制得茶叶发面面条。
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CN110367455A (zh) * | 2019-08-13 | 2019-10-25 | 福建省农业科学院农业生态研究所 | 一种茶香型面条及其制备方法 |
CN112869007A (zh) * | 2021-01-27 | 2021-06-01 | 李东阳 | 一种茶油面及制备方法 |
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2018
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN110367455A (zh) * | 2019-08-13 | 2019-10-25 | 福建省农业科学院农业生态研究所 | 一种茶香型面条及其制备方法 |
CN112869007A (zh) * | 2021-01-27 | 2021-06-01 | 李东阳 | 一种茶油面及制备方法 |
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