CN108740922B - Processing method for making tea-flavored badam by reusing tea stems as flavoring agent - Google Patents
Processing method for making tea-flavored badam by reusing tea stems as flavoring agent Download PDFInfo
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- CN108740922B CN108740922B CN201810393234.5A CN201810393234A CN108740922B CN 108740922 B CN108740922 B CN 108740922B CN 201810393234 A CN201810393234 A CN 201810393234A CN 108740922 B CN108740922 B CN 108740922B
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses a processing method for making tea-flavored badam by reusing tea stalks as flavoring agents, which specifically comprises the following steps: 1) selecting fresh tea stems and badam still with shells after the shells are broken, putting the fresh tea stems into an outer net bag, and putting the badam into an inner net bag; 2) primarily twisting and kneading the string bag assembly for multiple times, extruding the juice in the fresh tea stems, and promoting the release of aroma substances of the fresh tea stems; 3) opening the inner net bag and the outer net bag in the net bag assembly for sealing, putting the primarily twisted and kneaded net bag assembly into drying equipment for heating treatment, and continuously stirring the almonds in the inner net bag in the heating and drying process; 4) and taking out the net bag assembly, and pouring out the almonds inside the net bag in the net bag assembly after cooling to obtain the tea-flavored almonds. According to the method, the dark tea stems and the badam are organically combined, so that the tea aroma of the finished badam product can be increased, and the mouthfeel is improved. And can reduce the side effect caused by overhigh oil content.
Description
Technical Field
The invention relates to the technical field of badam processing, in particular to a processing method for making tea-flavored badam by reusing tea stems as a flavoring agent.
Background
Badam is the kernel of almond, also known as almond, also commonly known as thin-shelled almond. The almond kernel is a traditional body-building tonic of Uygur people, is a nutrient-dense healthy snack, contains protein, dietary fiber and vitamin E, has more nutrition than nuts grown on other trees, does not contain cholesterol, and is accepted and favored by consumers in China. Almond has the functions of lung injection, hunger relieving, cold dispelling, wind expelling and diarrhea stopping, is usually used for relieving cough and phlegm, and is used for treating tracheitis, asthma, gastroenteritis, acidosis and the like.
The black tea has effects of quenching thirst, resisting radiation, resisting cancer, preventing cancer, relieving hangover, promoting digestion, reducing weight, delaying aging, and reducing cholesterol. Can enhance the sensitivity of central nervous activity of brain, improve thinking ability, lower blood pressure, and inhibit arteriosclerosis. In the picking standard of the black tea, relatively mature fresh leaves are required, so that the existence of tea stems in the tea is a normal phenomenon. When black tea is brewed, the shape and the posture of tea are often influenced by tea stalks in the tea tasting process, and the grade and the taste of the tea are directly influenced by the content of the tea stalks. Therefore, a large amount of tea stems are left unused and wasted in the process of preparing the dark tea. Tea stalks are indeed also very nutritious. According to the research of tea experts, the picked tender stem contains a large amount of amino acids (theanine) and proteins, and the content of the amino acids and the proteins is far greater than that of the tea leaves.
Badam is a nutrient-dense healthy snack that is accepted and favored by a large number of consumers in china. However, the oil content of the badam is extremely high, and reaches 55-60%, wherein the unsaturated fatty acid content is 91.8%, and if too much badam is eaten, adverse reactions such as overhigh blood fat and the like are easily caused. And the original sweet almond is monotonous in taste. The tea stem contains a considerable amount of aroma substances, and according to the research of tea experts, the picked tender stem contains a large amount of amino acid (theanine) and protein, and the content of the amino acid and the protein is far greater than that of the tea. In conclusion, how to prepare the tea-flavored badam by using fresh tea stalks and organically combine the fresh tea stalks and the badam becomes a problem to be solved.
Disclosure of Invention
The invention aims to provide a processing method for making tea-flavored badam by reusing tea stems as flavoring agents, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a processing method for making tea-flavored badam by reusing tea stalks as flavoring agents specifically comprises the following steps:
1) selecting fresh tea stems and almonds still with shells after the shells are broken, putting the fresh tea stems into an outer net bag, putting the almonds into an inner net bag, and sleeving the inner net bag into the outer net bag to form a net bag assembly;
2) sealing an inner net bag and an outer net bag in the net bag assembly, preliminarily twisting and kneading the net bag assembly for multiple times, extruding juice in the fresh tea stems, and promoting the release of aroma substances of the fresh tea stems;
3) opening the inner net bag and the outer net bag in the net bag assembly for sealing, putting the primarily twisted net bag assembly into drying equipment for heating treatment, wherein the heating temperature is 125-165 ℃, continuously stirring the badam in the inner net bag in the heating and drying process, and the heating and stirring treatment time is 8-17 min;
4) and taking out the net bag assembly, and pouring out the almonds inside the net bag in the net bag assembly after cooling to obtain the tea-flavored almonds.
As a further scheme of the invention: the fresh tea stems are fresh black tea stems.
As a further scheme of the invention: resealing the inner net bag and the outer net bag in the net bag assembly heated in the step 3), and twisting and kneading the net bag assembly for multiple times for the second time; after the second rolling, opening the inner net bag and the outer net bag in the net bag assembly for sealing, and carrying out second heating treatment on the net bag assembly, wherein the heating temperature is 130 ℃, and the heating and stirring treatment is carried out for 10 min; and after secondary heating treatment, taking out the net bag assembly, placing and cooling, and pouring out the almonds inside the inner net bag in the net bag assembly to obtain the tea-flavored almonds.
As a further scheme of the invention: the mass fraction ratio of the fresh tea stems to the almond is 5: 4 to 6.
As a further scheme of the invention: the preliminary twisting in the step 2) adopts manual twisting.
As a further scheme of the invention: and 2) rolling by adopting mechanical rolling equipment in the primary rolling in the step 2).
As a further scheme of the invention: the heating temperature in the step 3) is 130 ℃, and the heating and stirring treatment time is 10 min.
As a further scheme of the invention: before putting the almonds still with the shells after the shells are broken into the inner net bag, putting the almonds still with the shells after the shells are broken and seasoning seasonings into a boiling pot together, adding water, boiling for 18-23 min, then adding salt, continuing boiling for 13-16 min, taking out the almonds, draining water, and putting the almonds into the inner net bag, wherein the seasoning seasonings comprise the following raw materials in parts by mass: 7-8 parts of rock candy, 3-5 parts of star anise and 2-5 parts of cassia bark; the almond, the seasoning and the salt are proportioned according to the mass parts as follows: 10-20 parts of badam, 2-3 parts of seasoning and 1-2 parts of salt.
As a further scheme of the invention: the specific operation method of the step 3) comprises the following steps: opening the inner net bag and the outer net bag in the net bag assembly for sealing, putting the primarily twisted and kneaded net bag assembly into drying equipment for heating treatment, wherein the heating temperature is 160 ℃, continuously stirring the badam in the inner net bag in the heating and drying process, and the heating and stirring treatment time is 5 min; then, the heating temperature was adjusted to 130 ℃ and the heating and stirring treatment was continued for 10 min.
As a further scheme of the invention: before putting the almonds still with the shells after the shells are broken into the inner net bag, putting the fresh tea stems into the outer net bag, sealing, primarily kneading, extruding juice in the fresh tea stems, and then putting the almonds into the inner net bag.
Compared with the prior art, the invention has the beneficial effects that:
1. the black tea stem and the badam are organically combined, so that the tea aroma of the finished badam product can be increased, and the mouthfeel is improved. And can reduce the side effect caused by overhigh oil content, thereby achieving two purposes;
2. in consideration of economic benefits, if the almond is prepared by using the dark tea leaves, the needed tea amount is large, the price is high, and the cost performance is low; the tea stems left unused in the processing process of the dark tea are used for processing, so that the tea stems are recycled, the waste is avoided, and meanwhile, the processing cost of the tea fragrant almond is greatly reduced;
3. the fresh dark tea stems and the almonds are separated by the string bag component, so that not only can the juice and the aroma of the dark tea stems permeate into the almonds, but also the trouble of manually separating the almonds at the later stage is avoided;
4. twisting and kneading the net bag assembly filled with the fresh dark tea stems and the badam for a plurality of times, so as to extrude the juice in the fresh tea stems and promote the release of the aroma substances of the tea stems, and simultaneously, not to damage the integrity of the badam nuts; in addition, the tea stalk can be kneaded firstly, the almond kernels are added after the juice is kneaded, and then the almond kernels are kneaded again, so that the almond kernels and the tea stalk juice can be better mixed in the kneading process, the kneading process of the kernels can be shortened, and the damage to the almond kernels caused by overlarge pressure and overlong time can be avoided.
5. In the heating and drying process, the almonds kernels are continuously stirred to promote the almonds to be uniformly heated, and meanwhile, the almonds kernels can be further aromatherapy by the black tea stems in the heating process.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a processing method for making tea-flavored badam by reusing tea stalks as flavoring agents specifically comprises the following steps:
1) selecting fresh tea stems and badam still with a shell after the shell is broken (a shell of the badam is provided with a crack) according to the mass fraction ratio of 1:1, putting the fresh tea stems into an outer net bag, putting the badam into an inner net bag, and sleeving the inner net bag into the outer net bag to form a net bag component;
2) sealing an inner net bag and an outer net bag in the net bag assembly, preliminarily twisting and kneading the net bag assembly for multiple times, extruding juice in the fresh tea stems, and promoting the release of aroma substances of the fresh tea stems;
3) opening the inner net bag and the outer net bag in the net bag assembly for sealing, putting the primarily twisted and kneaded net bag assembly into drying equipment for heating treatment, wherein the heating temperature is 130 ℃, continuously stirring the badam in the inner net bag in the heating and drying process, and the heating and stirring treatment time is 10 min;
4) and taking out the net bag assembly, and pouring out the almonds inside the net bag in the net bag assembly after cooling to obtain the tea-flavored almonds.
Wherein the fresh tea stems are fresh black tea stems; the preliminary kneading in the step 2) adopts manual kneading, and in addition, the preliminary kneading in the step 2) can also adopt mechanical kneading equipment for kneading.
Example 2:
the difference from example 1 is that: resealing the inner net bag and the outer net bag in the net bag assembly heated in the step 3), and twisting and kneading the net bag assembly for multiple times for the second time; after the second rolling, opening the inner net bag and the outer net bag in the net bag assembly for sealing, and carrying out second heating treatment on the net bag assembly, wherein the heating temperature is 130 ℃, and the heating and stirring treatment is carried out for 10 min; and after secondary heating treatment, taking out the net bag assembly, placing and cooling, and pouring out the almonds inside the inner net bag in the net bag assembly to obtain the tea-flavored almonds.
Example 3:
the difference from example 1 is that: before putting the almonds still with the shells after the shells are broken into the inner net bag, putting the almonds still with the shells after the shells are broken and seasoning seasonings into a boiling pot together, adding water, boiling for 18-23 min, then adding salt, continuing boiling for 13-16 min, taking out the almonds, draining water, and putting the almonds into the inner net bag, wherein the seasoning seasonings comprise the following raw materials in parts by mass: 7-8 parts of rock candy, 3-5 parts of star anise and 2-5 parts of cassia bark; the almond, the seasoning and the salt are proportioned according to the mass parts as follows: 10-20 parts of badam, 2-3 parts of seasoning and 1-2 parts of salt.
Because the cooked badam has high water content, the specific operation method of the step 3) is as follows: opening the inner net bag and the outer net bag in the net bag assembly for sealing, putting the primarily twisted and kneaded net bag assembly into drying equipment for heating treatment, wherein the heating temperature is 160 ℃, continuously stirring the badam in the inner net bag in the heating and drying process, and the heating and stirring treatment time is 5 min; then, the heating temperature was adjusted to 130 ℃ and the heating and stirring treatment was continued for 10 min. The tea-flavored badam processed by the method has better and rich taste.
Example 4:
the difference from example 1 is that: before putting the almonds still with the shells after the shells are broken into the inner net bag, putting the fresh tea stems into the outer net bag, sealing, primarily kneading, extruding juice in the fresh tea stems, and then putting the almonds into the inner net bag. And then processing according to the steps 1) to 4).
After the tea stalk is kneaded to obtain juice, the almonds are added to be kneaded again, so that the almonds and the tea stalk juice can be better mixed by using the kneading process, the kneading process of the almonds can be shortened, and the damage of the almonds caused by overlarge pressure and overlong time can be avoided.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (10)
1. A processing method for making tea-flavored badam by reusing tea stalks as flavoring agents is characterized by comprising the following steps:
1) selecting fresh tea stems and almonds still with shells after the shells are broken, putting the fresh tea stems into an outer net bag, putting the almonds into an inner net bag, and sleeving the inner net bag into the outer net bag to form a net bag assembly;
2) sealing an inner net bag and an outer net bag in the net bag assembly, preliminarily twisting and kneading the net bag assembly for multiple times, extruding juice in the fresh tea stems, and promoting the release of aroma substances of the fresh tea stems;
3) opening the inner net bag and the outer net bag in the net bag assembly for sealing, putting the primarily twisted net bag assembly into drying equipment for heating treatment, wherein the heating temperature is 125-165 ℃, continuously stirring the badam in the inner net bag in the heating and drying process, and the heating and stirring treatment time is 8-17 min;
4) and taking out the net bag assembly, and pouring out the almonds inside the net bag in the net bag assembly after cooling to obtain the tea-flavored almonds.
2. The processing method for making the tea-flavored badam by recycling the tea stems as the flavoring agent according to claim 1, wherein the fresh tea stems are fresh dark tea stems.
3. The processing method for manufacturing the tea-flavored badam by recycling the tea stalks as the flavoring agent according to claim 1, wherein the inner net bag and the outer net bag in the net bag component after the heating treatment in the step 3) are sealed again, and the net bag component is kneaded for a plurality of times for the second time; after the second rolling, opening the inner net bag and the outer net bag in the net bag assembly for sealing, and carrying out second heating treatment on the net bag assembly, wherein the heating temperature is 130 ℃, and the heating and stirring treatment is carried out for 10 min; and after secondary heating treatment, taking out the net bag assembly, placing and cooling, and pouring out the almonds inside the inner net bag in the net bag assembly to obtain the tea-flavored almonds.
4. The processing method for making tea-flavored badam by recycling tea stems as a flavoring agent according to claim 1, wherein the mass fraction ratio of the fresh tea stems to the badam is 5: 4 to 6.
5. The processing method for making the tea-flavored badam by recycling the tea stalks as flavoring agents according to claim 1, wherein the preliminary kneading in the step 2) adopts manual kneading.
6. The processing method for making tea fragrant almond using tea stalk as flavoring agent according to claim 1, wherein the preliminary kneading in step 2) is performed by mechanical kneading equipment.
7. The processing method for making the tea-flavored badam by recycling the tea stalks as flavoring agents according to claim 1, wherein the heating temperature in the step 3) is 130 ℃, and the heating and stirring treatment time is 10 min.
8. The processing method for making the tea-flavored badam by recycling the tea stalks as the flavoring agent according to claim 1, is characterized in that before the badam still with the shell after the shell is broken is placed in the inner net bag, the badam still with the shell after the shell is broken and flavoring seasonings are placed in a boiling pot together, after water is added, the badam is boiled for 18-23 min, then salt is added, the boiling is continued for 13-16 min, the badam is fished out, after the moisture is drained, the badam is placed in the inner net bag, wherein the flavoring seasonings consist of the following raw materials in parts by mass: 7-8 parts of rock candy, 3-5 parts of star anise and 2-5 parts of cassia bark; the almond, the seasoning and the salt are proportioned according to the mass parts as follows: 10-20 parts of badam, 2-3 parts of seasoning and 1-2 parts of salt.
9. The processing method for making tea-flavored badam by reusing tea stalks as flavoring agents according to claim 8, wherein the specific operation method of the step 3) is as follows: opening the inner net bag and the outer net bag in the net bag assembly for sealing, putting the primarily twisted and kneaded net bag assembly into drying equipment for heating treatment, wherein the heating temperature is 160 ℃, continuously stirring the badam in the inner net bag in the heating and drying process, and the heating and stirring treatment time is 5 min; then, the heating temperature was adjusted to 130 ℃ and the heating and stirring treatment was continued for 10 min.
10. The processing method of manufacturing tea-flavored badam by recycling tea stems as a flavoring agent according to claim 1, wherein before the badam with the shell broken is put into the inner net bag, fresh tea stems are put into the outer net bag, after the sealing treatment, the preliminary twisting is carried out, the juice in the fresh tea stems is squeezed out, and then the badam is put into the inner net bag.
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| CN201810393234.5A CN108740922B (en) | 2018-04-27 | 2018-04-27 | Processing method for making tea-flavored badam by reusing tea stems as flavoring agent |
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| CN108740922B true CN108740922B (en) | 2021-05-14 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104126824A (en) * | 2014-08-06 | 2014-11-05 | 安徽三只松鼠电子商务有限公司 | Manufacturing method for cool and refreshing green tea flavored almonds |
| CN106722655A (en) * | 2016-11-29 | 2017-05-31 | 杭州郝姆斯食品有限公司 | A kind of bar denier wood and its processing method |
| CN107279915A (en) * | 2017-06-11 | 2017-10-24 | 安徽真心食品有限公司 | A kind of black tea taste macadamia processing method |
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2018
- 2018-04-27 CN CN201810393234.5A patent/CN108740922B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104126824A (en) * | 2014-08-06 | 2014-11-05 | 安徽三只松鼠电子商务有限公司 | Manufacturing method for cool and refreshing green tea flavored almonds |
| CN106722655A (en) * | 2016-11-29 | 2017-05-31 | 杭州郝姆斯食品有限公司 | A kind of bar denier wood and its processing method |
| CN107279915A (en) * | 2017-06-11 | 2017-10-24 | 安徽真心食品有限公司 | A kind of black tea taste macadamia processing method |
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