CN108812780A - A kind of processing method of chicory tea cake - Google Patents
A kind of processing method of chicory tea cake Download PDFInfo
- Publication number
- CN108812780A CN108812780A CN201810967900.1A CN201810967900A CN108812780A CN 108812780 A CN108812780 A CN 108812780A CN 201810967900 A CN201810967900 A CN 201810967900A CN 108812780 A CN108812780 A CN 108812780A
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- China
- Prior art keywords
- witloof
- powder
- tea
- tea cake
- slurry
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of processing method of chicory tea cake, the chicory tea cake through witloof powder prepare, allotment, fermentation, baking, finishing and packing and etc. be process.The tea bits that the tea cake of this method processing is generated with witloof green and healthy, full of nutrition and tea processing make raw material, not only reduce production cost, and the new varieties of tea cake and the nutritional ingredient of tea cake are enriched, it is tasty, agreeably sweet, improve economic benefit, wide market.
Description
Technical field
The present invention relates to the processing methods that one grows tea cake, more particularly, to a kind of processing method of chicory tea cake.
Background technique
Witloof：Composite family herbaceos perennial, perennial herb is root meat, short and thick, is called coffee radish, improving eyesight dish, coffee
Coffee grass etc..《China National medicine will》It records：" clearing heat and detoxicating, inducing diuresis for removing edema, stomach invigorating.For irascibility deficiency of food, nephritic dropsy, gastral cavilty
Damp and hot distending pain, loss of appetite." nutrition such as crude protein rich in, crude fat, crude fibre, vitamin, carrotene, calcium at
Point.Existing witloof is only taken as one and plants vegetables to be eaten, and cannot be fully absorbed the nutriment in witloof, and using witloof as raw material
The product of the processing deficiency single there is also type.
Summary of the invention
The purpose of the present invention is the nutriments for existing witloof cannot be more single by efficient absorption and witloof product category
One deficiency, provides a kind of processing method of chicory tea cake, and this method can not only improve the nutritive value and economic valence of tea cake
Value, also enriches the type of cake, enriches the selection of consumer.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of processing method of chicory tea cake, using following steps：
A, raw material preparation：By the fresh once purged chopping mashing of witloof, witloof slurry is made, it is spare；
B, it freezes：After mixing by 7kg witloof slurry, 1kg hawthorn slurry, 1kg blackberry, blueberry slurry, 0.5kg javan waterdropwort juice, 0.5kg spinach juice
Under the conditions of -12 DEG C, freeze 8 hours；
C, drying：Witloof slurry after freezing is pressed into 10kg/m in useful load2, operating pressure 60Pa, parsing 30 Pa of pressure, temperature
It is dry under conditions of 45 DEG C, using the method for lyophilization, the destruction to nutritional ingredient is reduced, the battalion being sufficiently reserved in raw material
Support substance；
D, it crushes：Witloof juice after drying is crushed, partial size 200um, witloof powder is made, improves melting for witloof powder and flour
Conjunction rate improves the mouthfeel of tea cake；
E, prepared by tea powder：Oolong tea is subjected to ultra-fine grinding, olong tea powder is made；
F, it deploys：By flour 4.5kg, witloof powder 1.5kg, olong tea powder 0.8kg, salad oil 1kg, fructose syrup 0.6kg, feather cockscomb
Sub- powder 0.3kg, mushroom powder 0.3kg, desert cistanche powder 0.3kg, egg 0.5kg, seasoning 0.3kg ratio mixed, stirring is equal
It is even, dough is made；
G, it ferments：The dry ferment of 0.005kg is added into 10kg dough, ferment 30min under the conditions of 30 DEG C；
H, rolling formation：Dough after fermentation, which is put into mold, makes its molding, then sloughs mold to get tea cake is arrived；
I, it toasts：Using toasting twice, the temperature of baking is between 200 DEG C for the first time, and baking time is in 10min, and ease back 10min
After continue to toast, the temperature of second baking is between 150 DEG C, baking time 20min.
J, shaping is packed：It when semi-finished product after drying are naturally cooled to 40 DEG C, is packed after shaping again, chrysanthemum is made
Lettuce tea cake finished product.
Beneficial effect：The tea that the tea cake of this method processing is generated with witloof green and healthy, full of nutrition and tea processing
Bits make raw material, not only reduce production cost, and enrich the new varieties of tea cake and the nutritional ingredient of tea cake, tasty,
It is agreeably sweet, improve economic benefit, have a vast market foreground.
Specific embodiment
Embodiment one：
A kind of processing method of chicory tea cake, using following steps：
A, raw material preparation：By the fresh once purged chopping mashing of witloof, witloof slurry is made, it is spare；
B, it freezes：By witloof slurry under the conditions of -16 DEG C, freeze 6 hours；
C, drying：Witloof slurry after freezing is pressed into 8kg/m in useful load2, operating pressure 40Pa, parsing 20 Pa of pressure, temperature 40
It is dry under conditions of DEG C, using the method for lyophilization, the destruction to nutritional ingredient is reduced, the nutrition being sufficiently reserved in raw material
Substance；
D, it crushes：Witloof juice after drying is crushed, partial size 180um, witloof powder is made, improves melting for witloof powder and flour
Conjunction rate improves the mouthfeel of tea cake；
E, prepared by tea powder：Raw green tea is subjected to ultra-fine grinding, green tea powder is made；
F, it deploys：By flour 3.5kg, witloof powder 2kg, tea powder 1.4kg, salad oil 1.2kg, xylitol 1kg, egg 0.5kg, adjust
The ratio of taste substance 0.4kg is mixed, and is stirred evenly, and dough is made；
G, it ferments：The dry ferment of 0.003kg is added into 10kg dough, ferment 40min under the conditions of 25 DEG C；
H, rolling formation：Dough after fermentation, which is put into mold, makes its molding, then sloughs mold to get tea cake is arrived；
I, it toasts：Using toasting twice, the temperature of baking is between 180 DEG C for the first time, and baking time is in 15min, and ease back 8min
After continue to toast, the temperature of second baking is between 130 DEG C, baking time 25min.
J, shaping is packed：It when semi-finished product after drying are naturally cooled to 30 DEG C, is packed after shaping again, chrysanthemum is made
Lettuce tea cake finished product.
Embodiment two：
A kind of processing method of chicory tea cake, using following steps：
A, raw material preparation：By the fresh once purged chopping mashing of witloof, witloof slurry is made, it is spare；
B, it freezes：8kg witloof slurry, 1kg purslane are starched, under the conditions of -14 DEG C, it is small to freeze 7 after mixing for the certain herbaceous plants with big flowers puree of 1kg
When；
C, drying：Mixing slurry after freezing is pressed into 9kg/m in useful load2, operating pressure 50Pa, parsing 25 Pa of pressure, temperature 42
It is dry under conditions of DEG C, using the method for lyophilization, the destruction to nutritional ingredient is reduced, the nutrition being sufficiently reserved in raw material
Substance；
D, it crushes：Raw material after drying is starched and is crushed, witloof powder is made in partial size 190um, improves melting for witloof powder and flour
Conjunction rate improves the mouthfeel of tea cake；
E, prepared by tea powder：Raw material black tea is subjected to ultra-fine grinding, black tea powder is made；
F, it deploys：By flour 4kg, witloof powder 1.8kg, black tea powder 1.1kg, salad oil 1kg, fructose syrup 0.8kg, radix polygonati officinalis powder
0.4kg, Lotus root congee 0.2kg, ginkgo powder 0.1kg, egg 0.4kg, seasoning 0.2kg ratio mixed, stir evenly, make
Obtain dough；
G, it ferments：The dry ferment of 0.004kg is added into 10kg dough, ferment 35min under the conditions of 28 DEG C；
H, rolling formation：Dough after fermentation, which is put into mold, makes its molding, then sloughs mold to get tea cake is arrived；
I, it toasts：Using toasting twice, the temperature of baking is between 190 DEG C for the first time, and baking time is in 12min, and ease back 9min
After continue to toast, the temperature of second baking is between 140 DEG C, baking time 23min.
J, shaping is packed：It when semi-finished product after drying are naturally cooled to 35 DEG C, is packed after shaping again, chrysanthemum is made
Lettuce tea cake finished product.
Part that the present invention does not relate to is the same as those in the prior art or can be realized by using the prior art.
Claims (1)
1. a kind of processing method of chicory tea cake, using following steps：
A, raw material preparation：By the fresh once purged chopping mashing of witloof, witloof slurry is made, it is spare；
B, it freezes：After mixing by 7kg witloof slurry, 1kg hawthorn slurry, 1kg blackberry, blueberry slurry, 0.5kg javan waterdropwort juice, 0.5kg spinach juice
Under the conditions of -12 DEG C, freeze 8 hours；
C, drying：Witloof slurry after freezing is pressed into 10kg/m in useful load2, operating pressure 60Pa, parsing 30 Pa of pressure, temperature 45
It is dry under conditions of DEG C, using the method for lyophilization, the destruction to nutritional ingredient is reduced, the nutrition being sufficiently reserved in raw material
Substance；
D, it crushes：Witloof juice after drying is crushed, partial size 200um, witloof powder is made, improves melting for witloof powder and flour
Conjunction rate improves the mouthfeel of tea cake；
E, prepared by tea powder：Oolong tea is subjected to ultra-fine grinding, olong tea powder is made；
F, it deploys：By flour 4.5kg, witloof powder 1.5kg, olong tea powder 0.8kg, salad oil 1kg, fructose syrup 0.6kg, feather cockscomb
Sub- powder 0.3kg, mushroom powder 0.3kg, desert cistanche powder 0.3kg, egg 0.5kg, seasoning 0.3kg ratio mixed, stirring is equal
It is even, dough is made；
G, it ferments：The dry ferment of 0.005kg is added into 10kg dough, ferment 30min under the conditions of 30 DEG C；
H, rolling formation：Dough after fermentation, which is put into mold, makes its molding, then sloughs mold to get tea cake is arrived；
I, it toasts：Using toasting twice, the temperature of baking is between 200 DEG C for the first time, and baking time is in 10min, and ease back 10min
After continue to toast, the temperature of second baking is between 150 DEG C, baking time 20min；
J, shaping is packed：It when semi-finished product after drying are naturally cooled to 40 DEG C, is packed after shaping again, chicory tea is made
Cake finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810967900.1A CN108812780A (en) | 2018-08-23 | 2018-08-23 | A kind of processing method of chicory tea cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810967900.1A CN108812780A (en) | 2018-08-23 | 2018-08-23 | A kind of processing method of chicory tea cake |
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| Publication Number | Publication Date |
|---|---|
| CN108812780A true CN108812780A (en) | 2018-11-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810967900.1A Withdrawn CN108812780A (en) | 2018-08-23 | 2018-08-23 | A kind of processing method of chicory tea cake |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111616295A (en) * | 2020-06-08 | 2020-09-04 | 广东扬航食品有限公司 | Processing and manufacturing method of health-care square phoenix tea cakes |
-
2018
- 2018-08-23 CN CN201810967900.1A patent/CN108812780A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111616295A (en) * | 2020-06-08 | 2020-09-04 | 广东扬航食品有限公司 | Processing and manufacturing method of health-care square phoenix tea cakes |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181116 |