CN110122770A - Health preserving tea face and preparation method thereof - Google Patents
Health preserving tea face and preparation method thereof Download PDFInfo
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- CN110122770A CN110122770A CN201910536783.8A CN201910536783A CN110122770A CN 110122770 A CN110122770 A CN 110122770A CN 201910536783 A CN201910536783 A CN 201910536783A CN 110122770 A CN110122770 A CN 110122770A
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- 238000002360 preparation method Methods 0.000 title abstract description 10
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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
- 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
-
- 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
- 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
- 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)
- Molecular Biology (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Noodles (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to health preserving tea faces and preparation method thereof, to reduce cholesterol and blood pressure level, reduce cardiovascular and cerebrovascular onset risk, diuresis removing toxic substances, weight-reducing, raising immunity of organisms as point of penetration, according to the demand of product, the palatable tea face of health is produced in a series of reform that innovations are completed in technique and formula.Health preserving tea face of the present invention uses cornstarch, potato starch, green starch, lotus root starch, pueraria starch, quinoa powder, oatmeal, buckwheat, wheat core flour, tealeaves and salt for raw material, under the premise of integration of drinking and medicinal herbs, improves the mouthfeel of noodles well.The noodles produced not only have excellent food properties, while having the health-care effect for reducing cholesterol and blood pressure level, reducing cardiovascular and cerebrovascular onset risk, diuresis removing toxic substances, weight-reducing, raising immunity of organisms again.Tea face of the present invention prescription is tightly scientific, and technique is unique, that is, ensure that the consistency of product, and improve production efficiency.
Description
Technical field
The invention belongs to food technology fields, and in particular to health preserving tea face and preparation method thereof.
Background technique
For noodles originating from China, the production for having more than 4,000 years eats history.Noodles are that a kind of production is simple, edible square
Just, a kind of full of nutrition and staple food that can be used as is connect by the people of the world already but also as the health-care food of fast food
By with like.But the taste of conventional noodles, raw material, manufacture craft, finished product effect are all relatively simple, without characteristic and wound
Newly, it is not able to satisfy people to noodles taste and the diversified demand of effect.
China is the native place of tealeaves, and tealeaves is with a history of thousands of years as the peculiar beverage in China.Successive dynasties " book on Chinese herbal medicine "
Class medical book says that it has when referring to tealeaves and quenches the thirst, clear mind, diuresis, control cough, eliminating the phlegm, improving eyesight, beneficial think of, relieving restlessness eliminating greasiness, drive and be stranded gently
Body, eliminating inflammation and expelling toxin and other effects.Recent studies, which shows often to drink tea, advantageously reduces blood pressure, prevents artery sclerosis.Contain in tealeaves
Catechin and glycosides displayed, have the function of increasing capilary elasticity, reduce blood lipid and dissolved fat, thus can anti-Hemostatic Oral Liquid
In or liver in cholesterol and neutral fat accumulation, to preventing vascular sclerosis from having certain effect.Tealeaves also has fat-reducing function,
It is all mentioned in many medical books of Ancient Times in China, drinking tea to have solves oily food digesting action.As said in " the standby peace of book on Chinese herbal medicine ", " tea has the edible oil that relieves the effect of alcohol
Poison that is greasy, burning, sharp stool and urine drink the fat that disappears more, deoil ".So ancient times people are using tealeaves as the beverage that helps digestion.It is modern
Medical research shows digestive pharmacological action of drinking tea, be chiefly to facilitate body fat metabolism and improve gastric juice and its
The secretory volume of its digestive juice promotes the digestion and absorption of food.
With the continuous improvement of people's living standards, the nutritive value of noodles is also required to improve, will more have health care function
The production of noodles is added in the food of effect, can just get caught up in the dietary standards of modernization, make noodles more delicious, healthy, feeding
It is raw.
Summary of the invention
In order to solve the above problems existing in the present technology, the present invention provides health preserving tea faces and preparation method thereof.This hair
Bright product is to reduce cholesterol and blood pressure level, reduce cardiovascular and cerebrovascular onset risk, diuresis removing toxic substances, weight-reducing, raising body
Immunity is point of penetration, according to the demand of product, a series of reform of innovations is completed in technique and formula, produces health
Palatable tea face.
The technical scheme adopted by the invention is as follows:
Mixing starch 50-80 parts by weight, mixed flour 650-800 parts by weight, tealeaves 150-350 parts by weight, salt 10-15 weight
Measure part, water 150-200 parts by weight, flavoring agent 50-175 parts by weight；
The mixing starch is one of cornstarch, potato starch, green starch, lotus root starch, pueraria starch or several
Kind；
The mixed flour is one or more of quinoa powder, oatmeal, buckwheat, wheat core flour.
Further, the tealeaves is any one in black tea, green tea or oolong tea；The flavoring agent is that tea is smeared by Japan
One of powder, beet tops powder or pollen powder of sweet osmanthus.
The production method in green tea tea face, includes the following steps:
(1) soaking in Chinese liquor is added after taking part green tea to crush, filters, steam, distiller's yeast is added and ferments, is then steamed
It evaporates, obtains green tea extractive liquor；It takes remainder green tea to be ground, obtains green tea grounds travel；
(2) cornstarch, potato starch, green starch, lotus root starch, pueraria starch are mixed with arbitrary proportion, is mixed
Starch is closed, is gelatinized, cooled down after addition green tea extractive liquor, water and salt, obtain starch fluid；
(3) quinoa powder, oatmeal, buckwheat, wheat core flour are mixed, obtains mixed flour, adds in Xiang Suoshu mixed flour
Enter green tea grounds travel and Japanese matcha powder, obtains green tea flour after mixing evenly；
(4) starch fluid is added into the green tea flour and is stirred, stopped stirring and cured, continue to stir
After carry out tabletting, be repeated a number of times curing and tabletting, obtain dough sheet, finally dough sheet is cut, dry, is fermented, is obtained
Green tea tea face.
Further, in step (1), the time of the immersion is 6-8 days, and the Alcohol degree of the white wine is 50-65 degree；
The temperature steamed is 120-200 DEG C, and the time steamed is 60-90 minutes；The green tea, black tea or oolong tea and wine
Bent mass ratio is (3-6): 1；The fermentation time is 30-60 days, and the temperature of the fermentation is 25-28 DEG C；The green tea is ground
The partial size of milling is 800-1500 mesh；Tealeaves and the tea quality ratio for grounds travel to be made for extracting solution to be made are 1:
(1-3)；
Further, in step (2), the gelatinization point is 53-60 DEG C.
Further, in step (3), the mixing speed is 100-150rpm, and the mixing time is 5-10min.
Further, in step (3), the mass ratio of the green tea grounds travel and Japanese matcha powder is 1:(2-3).
Further, in step (4), each mixing speed is 200-300rpm, and each mixing time is 10-
20min；Each curing time is 15-25min, and each curing temperature is 25-28 DEG C；The number of the tabletting is 7-20
It is secondary；The sheet thickness is 1.1-1.8mm；The flash-off time is 1-3h, and the temperature of drying is 25-40 DEG C.
The production method in black tea tea face, includes the following steps:
(1) soaking in Chinese liquor is added after taking part black tea to crush, filters, steam, distiller's yeast is added and ferments, is then steamed
It evaporates, obtains black tea extracting solution；It takes remainder black tea to be ground, obtains black tea grounds travel；
(2) cornstarch, potato starch, green starch, lotus root starch, pueraria starch are mixed with arbitrary proportion, is mixed
Starch is closed, is gelatinized, cooled down after addition black tea extracting solution, water and salt, obtain starch fluid；
(3) quinoa powder, buckwheat, wheat core flour are mixed, obtains mixed flour, black tea is added in Xiang Suoshu mixed flour and grinds
Milling and beet tops powder, obtain black tea flour after mixing evenly；
(4) starch fluid is added into the black tea flour and is stirred, stopped stirring and once cured, continued
Tabletting is carried out after stirring, is repeated a number of times curing and tabletting, obtains dough sheet, and finally dough sheet is cut, dry, is fermented,
Obtain black tea tea face.
Further, in step (1), the time of the immersion is 6-8 days, and the Alcohol degree of the white wine is 50-65 degree；
The temperature steamed is 120-200 DEG C, and the time steamed is 60-90 minutes；The green tea, black tea or oolong tea and wine
Bent mass ratio is (3-6): 1；The fermentation time is 30-60 days, and the temperature of the fermentation is 25-28 DEG C；The black tea is ground
The partial size of milling is 800-1500 mesh；Tealeaves and the tea quality ratio for grounds travel to be made for extracting solution to be made are 1:
(1-3)；
Further, in step (2), the gelatinization point is 53-60 DEG C.
Further, in step (3), the mixing speed is 100-150rpm, and the mixing time is 5-10min.
Further, in step (3), the mass ratio of the black tea grounds travel and beet tops powder is 1:(2-3).
Further, in step (4), each mixing speed is 200-300rpm, and each mixing time is 10-
20min；Each curing time is 15-25min, and each curing temperature is 25-28 DEG C；The number of the tabletting is 7-20
It is secondary；The sheet thickness is 1.1-1.8mm；The flash-off time is 1-3h, and the temperature of drying is 25-40 DEG C.
The production method in the oolong tea face, includes the following steps:
(1) soaking in Chinese liquor is added after taking part oolong tea to crush, filters, steam, distiller's yeast is added and ferments, then carries out
Distillation, obtains oolong tea extract；It takes remainder oolong tea to be ground, obtains oolong tea grounds travel；
(2) cornstarch, potato starch, green starch, lotus root starch, pueraria starch are mixed with arbitrary proportion, is mixed
Starch is closed, is gelatinized, cooled down after addition oolong tea extract, water and salt, obtain starch fluid；
(3) quinoa powder, oatmeal, buckwheat, wheat core flour are mixed, obtains mixed flour, adds in Xiang Suoshu mixed flour
Enter oolong tea grounds travel and pollen powder of sweet osmanthus, obtains oolong tea flour after mixing evenly；
(4) starch fluid is added into the oolong tea flour and is stirred, stirring to flakes, stopping stir into
Row tabletting, is repeated a number of times curing and tabletting, obtains dough sheet, is finally cut, dried, fermented to dough sheet, obtains described
Oolong tea face.
Further, in step (1), the time of the immersion is 6-8 days, and the Alcohol degree of the white wine is 50-65 degree；
The temperature steamed is 120-200 DEG C, and the time steamed is 60-90 minutes；The green tea, black tea or oolong tea and wine
Bent mass ratio is (3-6): 1；The fermentation time is 30-60 days, and the temperature of the fermentation is 25-28 DEG C；The oolong tea
The partial size of grounds travel is 800-1500 mesh；Tealeaves and the tea quality ratio for grounds travel to be made for extracting solution to be made are 1:
(1-3)；
Further, in step (2), the gelatinization point is 53-60 DEG C.
Further, in step (3), the mixing speed is 100-150rpm, and the mixing time is 5-10min.
Further, in step (3), the mass ratio of the oolong tea grounds travel and pollen powder of sweet osmanthus is 1:(2-3).
Further, in step (4), each mixing speed is 200-300rpm, and each mixing time is 10-
20min；Each curing time is 15-25min, and each curing temperature is 25-28 DEG C；The number of the tabletting is 7-20
It is secondary；The sheet thickness is 1.1-1.8mm；The flash-off time is 1-3h, and the temperature of drying is 25-40 DEG C.
The invention has the benefit that
The present invention with reduce cholesterol and blood pressure level, reduce cardiovascular and cerebrovascular onset risk, diuresis removing toxic substances, weight-reducing,
Raising immunity of organisms is point of penetration, and according to the demand of product, a series of reform of innovations is completed in technique and formula, raw
The palatable tea face of output health.It is formed sediment using cornstarch, potato starch, green starch, lotus root starch, pueraria lobata in tea face of the present invention
Powder, quinoa powder, oatmeal, buckwheat, wheat core flour, tealeaves and salt are that raw material improves well under the premise of integration of drinking and medicinal herbs
The mouthfeel of noodles.The noodles produced not only have excellent food properties, at the same have again reduce cholesterol and blood pressure level,
Reduce cardiovascular and cerebrovascular onset risk, diuresis removing toxic substances, weight-reducing, the health-care effect for improving immunity of organisms.Tea of the present invention
Face prescription is tightly scientific, and technique is unique, that is, ensure that the consistency of product, and improve production efficiency.
This product not only retains the mouthfeel and effect of original conventional noodles, while also increasing reduction cholesterol and blood pressure water
Health-care effect that is flat, reducing cardiovascular and cerebrovascular onset risk, diuresis removing toxic substances, weight-reducing, raising immunity of organisms etc..Except this
Except, it is also further promoted above the quality of noodles, due to different from the manufacture craft of conventional noodles, so that sensory of noodles is rich
Elasticity and ductility, chewy assign noodles natural colour after tealeaves is added and refreshing aroma, nutritive value are high.Pre-stage test
The noodles produced are fed back by foretasting with market survey, approval rate 100%.
Specific embodiment
To make the object, technical solutions and advantages of the present invention clearer, technical solution of the present invention will be carried out below
Detailed description.Obviously, described embodiment is only a part of the embodiments of the present invention, instead of all the embodiments.
Based on the embodiments of the present invention, those of ordinary skill in the art obtained institute without making creative work
There is other embodiment, belongs to the range that the present invention is protected.
Embodiment 1
The present embodiment provides a kind of green tea tea face, raw material components include:
Cornstarch 10g, potato starch 10g, green starch 10g, lotus root starch 10g, pueraria starch 10g, quinoa powder 200g,
Oatmeal 200g, buckwheat 200g, wheat core flour 200g, green tea 150g, salt 10g, water 150g, Japanese matcha powder 150g.
The preparation method in green tea tea face, comprising the following steps:
(1) 50 degree are added after taking 75g green tea to crush soaking in Chinese liquor 6 days, it is 60 minutes that 120 DEG C, which steam, and 15g distiller's yeast 25 is added
It ferments 30 days at DEG C, is then distilled, obtain green tea extractive liquor, filter to obtain green tea extractive liquor；75g green tea, which is ground to partial size, is
800 mesh obtain green tea grounds travel；
(2) cornstarch, potato starch, green starch, lotus root starch, pueraria starch are mixed, obtains mixing starch, be added
Starch fluid is obtained after being gelatinized, cooled down at 53 DEG C after green tea extractive liquor, water and salt；
(3) quinoa powder, oatmeal, buckwheat, wheat core flour are mixed, green tea grounds travel and Japanese matcha powder are added,
Green tea flour is obtained after 100rpm stirring 5min；
(4) starch fluid being added into the green tea flour, 200rpm stirs 10min, 15min is cured at 25 DEG C,
Continue to cure 15min at carrying out tabletting 7 times, subsequent 25 DEG C after 200rpm stirring 10min, tabletting 2 times, sheet thickness 1.1mm,
It is then cut, 25 DEG C of sunning 1h obtain green tea tea face.
Embodiment 2
The present embodiment provides a kind of black tea tea face, raw material components include:
Cornstarch 15g, potato starch 15g, green starch 15g, lotus root starch 15g, pueraria starch 10g, quinoa powder 250g,
Buckwheat 200g, wheat core flour 300g, black tea 200g, salt 12g, water 200g, beet tops powder 200g.
The preparation method in black tea tea face, comprising the following steps:
(1) 65 degree are added after taking 100g black tea to crush soaking in Chinese liquor 8 days, it is 90 minutes that 200 DEG C, which steam, and 30g distiller's yeast is added
It ferments 60 days at 28 DEG C, is then distilled, obtain black tea extracting solution；It is 1500 mesh that 100g black tea, which is ground to partial size, is obtained red
Tea grounds travel；
(2) cornstarch, potato starch, green starch, lotus root starch, pueraria starch are mixed, obtains mixing starch, be added
Starch fluid is obtained after being gelatinized, cooled down at 60 DEG C after black tea extracting solution, water and salt；
(3) quinoa powder, buckwheat, wheat core flour are mixed, black tea grounds travel and beet tops powder, 150rpm stirring is added
Black tea flour is obtained after 10min；
(4) starch fluid being added into the black tea flour, 300rpm stirs 20min, 25min is cured at 28 DEG C,
Continue to cure 25min at carrying out tabletting 15 times, subsequent 28 DEG C after 300rpm stirring 20min, tabletting 4 times, sheet thickness is
1.3mm is then cut, and 28 DEG C of sunning 3h obtain black tea tea face.
Embodiment 3
The present embodiment provides a kind of oolong tea face, raw material components include:
Cornstarch 16g, potato starch 16g, green starch 16g, lotus root starch 16g, pueraria starch 16g, quinoa powder 150g,
Oatmeal 200g, buckwheat 200g, wheat core flour 200g, oolong tea 250g, salt 15g, water 170g, pollen powder of sweet osmanthus 200g.
The preparation method in the oolong tea face, comprising the following steps:
(1) 60 degree are added after taking 150g oolong tea to crush soaking in Chinese liquor 7 days, it is 80 minutes that 170 DEG C, which steam, and 25g wine is added
It ferments 45 days at 27 DEG C bent, is then distilled, obtain oolong tea extract；It is 1000 mesh that 100g oolong tea, which is ground to partial size,
Obtain oolong tea grounds travel；
(2) cornstarch, potato starch, green starch, lotus root starch, pueraria starch are mixed, obtains mixing starch, be added
Starch fluid is obtained after being gelatinized, cooled down at 56 DEG C after oolong tea extract, water and salt；
(3) quinoa powder, oatmeal, buckwheat, wheat core flour are mixed, oolong tea grounds travel and pollen powder of sweet osmanthus, 130rpm is added
Oolong tea flour is obtained after stirring 8min；
(4) starch fluid is added into the oolong tea flour, 250rpm stirs 15min, cures at 27 DEG C
20min continues to cure 20min at carrying out tabletting 12 times, subsequent 27 DEG C after 250rpm stirring 15min, tabletting 3 times, sheet thickness
It for 1.7mm, is then cut, 26 DEG C of sunning 2h obtain the oolong tea face.
Comparative example 1
The difference of this comparative example and embodiment 2 is only that the difference of raw material composition, this comparative example raw material eliminates black tea,
He operates and embodiment 2 is identical.
Comparative example 2
The difference of this comparative example and embodiment 3 is only that the difference of preparation method, this comparative example in step (2) without
Gelatinization, other operations are the same as embodiment 3.
Comparative example 3
The difference of this comparative example and embodiment 3 is only that the difference of preparation method, in this comparative example step (1), takes 150g
Oolong tea is added 450g distilled water after crushing and is decocted, and obtains oolong tea extract.
Experimental example
One, effect test is carried out to tea face obtained by embodiment 1-3 and comparative example 1-3
1, subjects: with subject 126 of hypertension, gender of all ages is equally divided into 6 groups, every group of 21 people.
2, it tests process: using tea face made from 1-3 of the embodiment of the present invention and comparative example 1-3, respectively corresponding 6 groups of subjects
It is continuous 7 days edible, it is edible daily primary, then inquire subject to the improvement of hypertension.
3, test result judgment criteria: (1) effective: blood pressure restores normal level；(2) effectively: blood pressure decreases, but not
Restore normal level；(3) invalid: blood pressure does not reduce, and hypertension does not improve.
4, test result: it is shown in Table 1.
Table 1- test result
From table 1 it follows that tea of the present invention has preferable improvement in face of the hypertension symptom of subject, have
Efficiency is apparently higher than comparative example group, also demonstrates the antihypertensive effect in tea face of the present invention.
Two, the fat reducing measure of merit in tea face obtained by embodiment 1-3 and comparative example 1-3
1, subjects: with fat subject 72 (weight is between 100kg-130kg), gender of all ages is flat
6 groups are divided into, every group of 12 people.
2, it tests process: using tea face made from 1-3 of the embodiment of the present invention and comparative example 1-3, respectively corresponding 6 groups of subjects
Continuous edible tri month, it is edible daily primary, then inquire that subject's weight changes situation.
3, test result judgment criteria: (1) effective: weight loss is obvious, weight loss >=10kg；(2) effectively: weight is omited
There are reduction, weight loss 5kg-10kg；(3) invalid: weight loss is unobvious, weight loss≤5kg.
4,2 test result: are shown in Table.
Table 2- test result
| Group | Number | It is effective | Effectively | In vain | Efficient (%) |
| Embodiment 1 | 12 | 8 | 2 | 2 | 83.3 |
| Embodiment 2 | 12 | 6 | 5 | 1 | 91.7 |
| Embodiment 3 | 12 | 8 | 3 | 1 | 91.7 |
| Comparative example 1 | 12 | 2 | 1 | 9 | 25.0 |
| Comparative example 2 | 12 | 4 | 5 | 3 | 75.0 |
| Comparative example 3 | 12 | 1 | 2 | 9 | 25.0 |
From Table 2, it can be seen that tea face of the present invention can be substantially reduced the weight of subject, fat reducing is efficient obvious
Higher than comparative example group, the fat-reducing effect in tea face of the present invention is also demonstrated.
Three, it scores the mouthfeel and appearance in tea face obtained by embodiment 1-3 and comparative example 1-3
60 volunteers are convened, gender of all ages is equally divided into 6 groups, foretastes embodiment 1-3 and comparative example 1-3 institute respectively
Tea face is obtained, and is scored, full marks 10 divide, and add up every group of each volunteer's scoring be averaged to get this group of people respectively
Member foretastes the scoring of noodles to this group, and the results are shown in Table 3.
Table 3- appraisal result
It can be obtained by table 3, the marking mean scores of noodles obtained by 1-3 of the embodiment of the present invention are higher than comparative example 1-3, and fragrance is excellent
In comparative example each group, bright-colored to have appetite, chewy in taste is flexible, deep to be liked by volunteer.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. health preserving tea face, which is characterized in that raw material components include:
Mixing starch 50-80 parts by weight, mixed flour 650-800 parts by weight, tealeaves 150-350 parts by weight, salt 10-15 weight
Part, water 150-200 parts by weight, flavoring agent 50-175 parts by weight；
The mixing starch is one or more of cornstarch, potato starch, green starch, lotus root starch, pueraria starch；
The mixed flour is one or more of quinoa powder, oatmeal, buckwheat, wheat core flour.
2. health preserving tea face according to claim 1, which is characterized in that the tealeaves is in black tea, green tea or oolong tea
Any one；The flavoring agent is one of Japanese matcha powder, beet tops powder or pollen powder of sweet osmanthus.
3. a kind of production method in green tea tea face, which comprises the steps of:
(1) soaking in Chinese liquor is added after taking part green tea to crush, filters, steam, distiller's yeast is added and ferments, is then distilled,
Obtain green tea extractive liquor；
It takes remainder green tea to be ground, obtains green tea grounds travel；
(2) cornstarch, potato starch, green starch, lotus root starch, pueraria starch are mixed with arbitrary proportion, obtains mixing and forms sediment
Powder is added after green tea extractive liquor, water and salt and is gelatinized, is cooled down, obtains starch fluid；
(3) quinoa powder, oatmeal, buckwheat, wheat core flour are mixed, obtains mixed flour, is added in Xiang Suoshu mixed flour green
Tea grounds travel and Japanese matcha powder, obtain green tea flour after mixing evenly；
(4) starch fluid is added into the green tea flour and is stirred, stopped stirring and cured, continue to stir laggard
Row tabletting, is repeated a number of times curing and tabletting, obtains dough sheet, is finally cut, dried, fermented to dough sheet, obtains described
Green tea tea face.
4. a kind of production method in black tea tea face, which comprises the steps of:
(1) soaking in Chinese liquor is added after taking part black tea to crush, filters, steam, distiller's yeast is added and ferments, is then distilled,
Obtain black tea extracting solution；
It takes remainder black tea to be ground, obtains black tea grounds travel；
(2) cornstarch, potato starch, green starch, lotus root starch, pueraria starch are mixed with arbitrary proportion, obtains mixing and forms sediment
Powder is added after black tea extracting solution, water and salt and is gelatinized, is cooled down, obtains starch fluid；
(3) quinoa powder, buckwheat, wheat core flour are mixed, obtains mixed flour, black tea grounds travel is added in Xiang Suoshu mixed flour
With beet tops powder, black tea flour is obtained after mixing evenly；
(4) starch fluid is added into the black tea flour and is stirred, stopped stirring and cured, continue to stir laggard
Row tabletting, is repeated a number of times curing and tabletting, obtains dough sheet, is finally cut, dried, fermented to dough sheet, obtains described
Black tea tea face.
5. a kind of production method in oolong tea face, which comprises the steps of:
(1) soaking in Chinese liquor is added after taking part oolong tea to crush, filters, steam, distiller's yeast is added and ferments, is then steamed
It evaporates, obtains oolong tea extract；
It takes remainder oolong tea to be ground, obtains oolong tea grounds travel；
(2) cornstarch, potato starch, green starch, lotus root starch, pueraria starch are mixed with arbitrary proportion, obtains mixing and forms sediment
Powder is added after oolong tea extract, water and salt and is gelatinized, is cooled down, obtains starch fluid；
(3) quinoa powder, oatmeal, buckwheat, wheat core flour are mixed, obtains mixing starch, crow is added in Xiang Suoshu mixing starch
Imperial tea grounds travel and pollen powder of sweet osmanthus, obtain oolong tea flour after mixing evenly；
(4) starch fluid is added into the oolong tea flour and is stirred, stopped stirring and cured, after continuing stirring
Tabletting is carried out, curing and tabletting is repeated a number of times, obtains dough sheet, finally dough sheet is cut, dry, is fermented, obtain institute
State oolong tea face.
6. according to the production method in the described in any item tea faces claim 3-5, which is characterized in that in step (1), the immersion
Time be 6-8 days, the Alcohol degree of the white wine is 50-65 degree；
The temperature steamed is 120-200 DEG C, and the time steamed is 60-90 minutes；
The mass ratio of the green tea, black tea or oolong tea and distiller's yeast is (3-6): 1；
The fermentation time is 30-60 days, and the temperature of the fermentation is 25-28 DEG C；
The partial size of the green tea grounds travel, black tea grounds travel or oolong tea grounds travel is 800-1500 mesh；
Tealeaves and the tea quality ratio for grounds travel to be made for extracting solution to be made are 1:(1-3)；
In step (2), the gelatinization point is 53-60 DEG C；
In step (3), the mixing speed is 100-150rpm, and the mixing time is 5-10min.
7. the production method in tea face according to claim 3, which is characterized in that in step (3), the green tea grounds travel and
The mass ratio of Japanese matcha powder is 1:(2-3).
8. the production method in tea face according to claim 4, which is characterized in that in step (3), the black tea grounds travel and
The mass ratio of beet tops powder is 1:(2-3).
9. the production method in tea face according to claim 5, which is characterized in that in step (3), the oolong tea grounds travel
Mass ratio with pollen powder of sweet osmanthus is 1:(2-3).
10. according to the production method in tea face described in claim 5-7, which is characterized in that in step (4), each stirring
Speed is 200-300rpm, and each mixing time is 10-20min；
Each curing time is 15-25min, and each curing temperature is 25-28 DEG C；
The number of the tabletting is 7-20 times；
The sheet thickness is 1.1-1.8mm；
The flash-off time is 1-3h, and the temperature of drying is 25-40 DEG C.
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| CN114680277A (en) * | 2020-12-26 | 2022-07-01 | 白象食品股份有限公司 | Tea instant noodles and preparation method thereof |
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Application publication date: 20190816 |