CN109170570A - 一种茶汁挂面的加工方法 - Google Patents
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 42
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 241001122767 Theaceae Species 0.000 title abstract description 35
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 8
- 230000035900 sweating Effects 0.000 claims abstract description 7
- 238000007599 discharging Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000006188 syrup Substances 0.000 claims abstract description 6
- 235000020357 syrup Nutrition 0.000 claims abstract description 6
- 230000032683 aging Effects 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000012149 noodles Nutrition 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 240000000111 Saccharum officinarum Species 0.000 claims description 5
- 235000007201 Saccharum officinarum Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims 9
- 238000000034 method Methods 0.000 abstract description 9
- 238000010411 cooking Methods 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 230000001055 chewing effect Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 description 6
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 5
- 240000003553 Leptospermum scoparium Species 0.000 description 5
- 235000015459 Lycium barbarum Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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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
- 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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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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- Chemical & Material Sciences (AREA)
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Abstract
本发明公开了一种茶汁挂面的加工方法,首先将原料面粉、(茶叶粉碎后过滤的)茶汁,适量质量百分比浓度为1%的糖水混合,加入和面机搅拌均匀,然后进入熟化机熟化,通过压面机制作成茶汁挂面,再经烘房处理,包括:冷风定条、保潮发汗、排潮烘干、冷风降温等工序,最后进入切断机切断,通过包装机,按技术要求包装即可。本发明的茶汁挂面保留了面粉和茶叶的所有营养,口感细腻,味美香甜,嚼劲好,易蒸煮,工艺简单,易操作。
Description
技术领域
本发明涉及食品加工领域,具体涉及一种茶汁挂面的加工方法。
背景技术
随着社会经济的发展,人们生活的水平不断提高, 追求健康长寿的愿望越来越强烈,对生活质量的要求越来越高,以大米和小麦为的主食的人们,越来越多的人意识到,饮食需要多样化,茶叶含有人体需要的多种元素,在采茶的过程中,只选择嫩叶,茶树的老叶都舍弃了,怎样利用茶树老叶变废为宝,制作成人体所需的茶汁挂面,是本发明之根本。
发明内容
本发明公开了一种茶汁挂面的加工方法,得到的茶汁挂面保留了面粉和茶叶的所有营养,口感细腻,味美香甜,嚼劲好,易蒸煮,工艺简单,易操作。
为此,本发明采用如下技术方案:一种茶汁挂面的加工方法,其特征在于步骤如下:
(1)茶汁提炼
①将原材料老茶叶通过清洗机清洗除去灰尘和杂质;
②通过粉碎机粉碎成80-100目;
③按每百斤加纯净水10斤浸泡5-10个小时(使茶叶中营养成分充分释放);
④通过搅拌机搅拌20-30分钟;
⑤通过100-120目滤网过滤器过滤成茶汁;
(2)茶汁挂面的加工
①按质量比,面粉90,茶汁为10,分别称取粉末状的面粉、液态的茶汁;
②将称量好的原材料加入到和面机里,同时加入适量质量百分比浓度为1%的甘蔗糖水进行充分搅拌混合;要求搅拌好的混合物料中水分的含量为17-19%,搅拌时间 10-15 分钟;
③将搅拌好的混合物料放入熟化机熟化2-5分钟,放入压面机挤压成茶汁挂面;
④挤压好茶汁挂面通过上架进入烘房,一区冷风定条,温度在18-20℃,空气相对湿度在85-90%,主要使挂面不弯曲;二区保潮发汗,温度在35-38℃,空气相对湿度在63-70%,主要把挂面中水分排出50-60%,增加空气湿度,达到发汗的目的;三区排潮烘干,温度在35-38℃,空气相对湿度在53-63%,主要把挂面中水分排出25-28%,使挂面水分控制在12-14%;四区冷风降温,通过冷风保证挂面温度与常温一致;
⑤下架,把挂面输入切断机切断,通过包装机包装成袋。
所述的茶汁是茶树附属品-老叶。
所述茶汁提炼中,加入的纯净水初始温度为45-55℃,可以更充分释放茶叶中的营养成分。
本发明的有益效果:
1、使茶树的老叶得到有效利用;
2、保留了面粉、茶叶的营养不被破坏,同时改善了的面粉、茶叶的口感;
本发明工艺通过了挤压预糊化工艺将普通的口感不好、难蒸煮的面粉、茶叶、变得和普通挂面一样的口感,改善了口感的同时,还保留了面粉、茶叶的营养不被破坏;
3、本发明的茶汁挂面是将面粉、茶汁、糖类混合在一起加工成,营养全面,食用这样的茶汁挂面,可以起到均衡营养的作用,特别高血压、高血脂、高血糖的人群食用;
4、本发明将面粉、茶汁、糖类合在一起加工成茶汁挂面,食用更方便,易蒸煮,口感细腻,味美香甜,嚼劲好;
总之,本发明的方法加工出的茶汁挂面,既保留了面粉和茶叶的所有营养,还含有糖类的营养,同时口感好,易蒸煮,工艺简单,易操作;并有效利用了茶树的老叶。
具体实施方式
实施例1
一种茶汁挂面的加工方法,其特征在于步骤如下:
1、茶汁提炼
(1)将原材料老茶叶通过清洗机清洗除去灰尘和杂质;
(2)通过粉碎机粉碎成80目;
(3)按每百斤加纯净水(温度50℃)10斤浸泡8小时(使茶叶中营养成分充分释放);
(4)通过搅拌机搅拌30分钟;
(5)通过100目滤网过滤器过滤成茶汁;
2、一种茶汁挂面的加工
(1)按质量比,面粉90,茶汁为10,分别称取粉末状的面粉、液态的茶汁;
(2)将称量好的原材料加入到和面机里,同时加入适量的甘蔗糖水(所述质量百分比浓度为1%的甘蔗糖水)进行充分搅拌混合;要求搅拌好的混合物料中水分的含量为18%,搅拌时间10分钟;
(3)将搅拌好的混合物料放入熟化机熟化2-5分钟,放入压面机进行12道压面辊子挤压成茶汁挂面;
(4)挤压好茶汁挂面通过上架进入烘房,一区冷风定条,温度在18-20℃,空气相对湿度在85-90%,主要使挂面不弯曲;二区保潮发汗,温度在35-38℃,空气相对湿度在63-70%,主要把挂面中水分排出50-60%,增加空气湿度,达到发汗的目的;三区排潮烘干,温度在35-38℃,空气相对湿度在53-63%,主要把挂面中水分排出25-28%,使挂面水分控制在12-14%,符合国家标准;四区冷风降温,通过冷风保证挂面温度与常温一致;
(5)通过下架,把挂面输入切断机切断,通过包装机,按技术要求包装成袋。
本发明中,甘蔗糖水的用量是由混合物料中水分的含量17-19%来确定的。
本发明的一个实施例已公开如上,但并不仅仅限于此;对于本领域的技术人员而言,在不背离权利要求及等同范围所限定下,都应是本发明的保护范围。
Claims (1)
1.一种茶汁挂面的加工方法,其特征在于步骤如下:
(1)茶汁提炼
①将原材料老茶叶通过清洗机清洗除去灰尘和杂质;
②通过粉碎机粉碎成80-100目;
③按每百斤加纯净水10斤浸泡5-10个小时;
④通过搅拌机搅拌20-30分钟;
⑤通过100-120目滤网过滤器过滤成茶汁;
(2)茶汁挂面的加工
①按质量比,面粉90,茶汁为10,分别称取粉末状的面粉、液态的茶汁;
②将称量好的原材料加入到和面机里,同时加入适量质量百分比浓度为1%的甘蔗糖水进行充分搅拌混合;要求搅拌好的混合物料中水分的含量为17-19%,搅拌时间 10-15 分钟;
③将搅拌好的混合物料放入熟化机熟化2-5分钟,放入压面机挤压成茶汁挂面;
④挤压好茶汁挂面通过上架进入烘房,一区冷风定条,温度在18-20℃,空气相对湿度在85-90%,主要使挂面不弯曲;二区保潮发汗,温度在35-38℃,空气相对湿度在63-70%,主要把挂面中水分排出50-60%,增加空气湿度,达到发汗的目的;三区排潮烘干,温度在35-38℃,空气相对湿度在53-63%,主要把挂面中水分排出25-28%,使挂面水分控制在12-14%;四区冷风降温,通过冷风保证挂面温度与常温一致;
⑤下架,把挂面输入切断机切断,通过包装机包装成袋 。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN110250429A (zh) * | 2019-07-11 | 2019-09-20 | 湖北沛丰生物科技股份有限公司 | 果汁挂面的加工方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1228262A (zh) * | 1999-02-02 | 1999-09-15 | 孙景文 | 功能性挂面制品及其生产工艺 |
CN102090570A (zh) * | 2011-02-19 | 2011-06-15 | 达州市利根葛业有限公司 | 一种葛根挂面及其生产方法 |
WO2013107585A1 (en) * | 2012-01-19 | 2013-07-25 | Unilever Plc | Process for manufacturing tea products |
CN107373354A (zh) * | 2017-08-29 | 2017-11-24 | 湖北省金水源食品开发有限公司 | 一种黑木耳挂面 |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1228262A (zh) * | 1999-02-02 | 1999-09-15 | 孙景文 | 功能性挂面制品及其生产工艺 |
CN102090570A (zh) * | 2011-02-19 | 2011-06-15 | 达州市利根葛业有限公司 | 一种葛根挂面及其生产方法 |
WO2013107585A1 (en) * | 2012-01-19 | 2013-07-25 | Unilever Plc | Process for manufacturing tea products |
CN107373354A (zh) * | 2017-08-29 | 2017-11-24 | 湖北省金水源食品开发有限公司 | 一种黑木耳挂面 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110250429A (zh) * | 2019-07-11 | 2019-09-20 | 湖北沛丰生物科技股份有限公司 | 果汁挂面的加工方法 |
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