CN110558405A - processing method of tea powder used as moon cake stuffing - Google Patents
processing method of tea powder used as moon cake stuffing Download PDFInfo
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- CN110558405A CN110558405A CN201910906818.2A CN201910906818A CN110558405A CN 110558405 A CN110558405 A CN 110558405A CN 201910906818 A CN201910906818 A CN 201910906818A CN 110558405 A CN110558405 A CN 110558405A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
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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
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Abstract
the scheme discloses a tea powder processing method used as moon cake stuffing in the technical field of food processing, which comprises the steps of preparing boiling water, adding sugar, stirring and dissolving to obtain sugar water; preparing dried finished tea, adding sugar water into tea, and soaking tea until the tea is unfolded to obtain a mixture of sugar water and tea; the weight ratio of the sugar to the tea is 1: 3-5; stewing the mixture in water for 40-60 min; cooling the mixture after water-proof stewing, and refrigerating the mixture for 3 to 5 days at the temperature of 2 to 6 ℃; after refrigeration, vacuum concentration is carried out until the dry weight of the finished tea is 3-4 times that of the finished tea; and finally drying and crushing. The tea powder prepared by the scheme is used for stuffing of moon cakes, has no granular sensation when being eaten, reduces the astringency of tea leaves, improves the palatability, and can also achieve the effects of removing greasy by using clear oil and helping digestion.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of tea powder used as moon cake stuffing.
background
the moon cake is one of the traditional Chinese cakes and is a festival popular food in mid-autumn festival. Through the modern times, the moon cake has new development in quality and variety. The moon cake is more colorful due to different raw materials, modulation methods, shapes and the like, and forms various special varieties such as Beijing style, Su style, Guangdong style and the like. However, most of moon cakes are made of flour into cake wrappers, and the cake wrappers are filled with fillings with various tastes.
in the process of making the moon cake, in order to make the taste soft, edible oil, some vegetable oil and some even animal oil are added into the cake skin and the stuffing, so that the oil content of the moon cake is very large, the moon cake tastes good but is greasy, and the moon cake is basically in a normal temperature state when eaten, and particularly for the moon cake added with the animal oil, the moon cake is difficult to digest and is easy to injure the spleen and stomach after being eaten without being heated.
Tea leaves, which are originated from China and are traditional green beverages in China, are divided into six major tea systems such as black tea, green tea, black tea, white tea, yellow tea, green tea and the like according to different processing modes, and contain 11 middle minerals such as catechin, caffeine, potassium, fluorine, manganese and the like; vitamins, etc. and has good health promoting effect. Because the tea leaves contain various vitamins and amino acids, the tea also has certain effects of removing oil and greasiness, enhancing nerve excitation, promoting digestion and promoting urination.
When the moon cake is eaten and the tea is drunk, the effects of relieving greasiness and helping digestion can be achieved, however, every person eating the moon cake does not like drinking the tea, and the moon cake is not convenient to brew the tea when or in a certain place. Therefore, if the tea is added in the process of making the moon cake, the problem that tea making is inconvenient when the moon cake is eaten can be solved, however, because the tea is usually dry particles or sheets, if the tea is directly added into moon cake stuffing or cake skin, the taste of the moon cake can be influenced, the tea has granular sensation in the eating process, and because the tea contains catechin, the tea has bitter and astringent taste, and after the tea is added into the moon cake stuffing, the astringent taste can cover the fragrance of other ingredients to play.
disclosure of Invention
the invention aims to provide a processing method of tea powder used as moon cake stuffing, the tea powder processed by the method can achieve the effects of removing oil and greasiness and helping digestion, and has no granular feeling and weak astringency.
the processing method of the tea powder used as moon cake stuffing in the scheme comprises the following steps:
Step one, foaming: preparing boiling water, adding sugar, stirring and dissolving to obtain sugar water; preparing dried finished tea, adding sugar water into tea, and soaking tea until the tea is unfolded to obtain a mixture of sugar water and tea; the weight ratio of the sugar to the tea is 1: 3-5;
Step two, stewing over water: stewing the mixture obtained in the first step over water for 40-60 min;
Step three, cooling and refrigerating: cooling the mixture after water-proof stewing, and refrigerating the mixture for 3 to 5 days at the temperature of 2 to 6 ℃;
step four, vacuum concentration: vacuum concentrating the refrigerated mixture to 3-4 times of the dry weight of the finished tea in the step one;
Step five, drying and crushing: stirring the mixture after vacuum concentration along one direction to be thick, spreading the thick mixture in a tray, then placing the tray in a drying oven for heating and drying, and crushing the dried mixture to obtain the tea powder.
The beneficial technical effect of this scheme is: the tea is soaked in the sweet water and then is stewed in a water-isolating mode, the sweet water has certain viscosity, the sweet water can gradually permeate into the tea in the stewing process, and after the tea is stewed for 40-60 min, the tea is basically soft and rotten and is fully mixed with the sweet water. Refrigerating for 3-5 days at 2-6 ℃ after stewing, wherein sugar water fully permeates in the tea leaves in the refrigerating process, so that the overall taste of the mixture is uniform, and the mixture can be prevented from deteriorating through refrigerating in the time when the taste changes. According to the scheme, the weight ratio of the sugar to the tea leaves is 1: 3-5, excessive moisture is removed through concentration and drying, so that the prepared tea powder is moderate in sweetness, not greasy in taste and capable of neutralizing the astringent taste of the tea leaves. And finally, the mixture is crushed into fine powder, so that the storage is facilitated, when the moon cake stuffing is prepared, the tea powder is mixed with the edible oil, the taste is fine and soft, and no obvious granular feeling exists in the eating process.
The scheme adopts a water-proof stewing mode to boil the mixture of the sweet water and the tea leaves, so that compared with direct boiling on open fire, the scheme can avoid the burning of the sugar, can keep the proper and clear texture of the sweet water, has fresh taste and does not have scorched smell. Vacuum concentration also ensures a natural sweetness without a burnt smell.
The tea is used as one of stuffing components of the moon cake, the tea can stimulate digestive glands and promote digestive juice to secrete so as to enhance the digestive function, and after the moon cake is eaten, the digestion of the moon cake by the stomach and the intestine is promoted. After the sugar is added into the tea, the cold and cool property of the tea can be inhibited to a certain extent, and the tea tastes fresh and cool and is greasy. Even if the tea powder prepared by the scheme is mixed with other stuffing of the existing moon cake, the effects of greasiness relieving and digestion aiding can be achieved, and the tea powder has better taste.
Further, the tea leaves are green tea. The moon cake is eaten in autumn and dry in autumn, the mouth and the tongue of a person are often dry, the nature and the taste of the green tea are between those of the black tea and the green tea, the green tea is cold and not hot, is suitable for autumn climate, can benefit the lung, promote the production of body fluid and moisten the throat, effectively removes the waste heat in the body and recovers the body fluid, is good for golden autumn health care, and can be eaten together with the moon cake to kill two birds with one stone.
further, the sugar is honey. The sugar added into the food is common and comprises white sugar, rock sugar and the like, but the sugar is easy to get on fire when being eaten too much, honey is preferably selected according to the scheme, the honey is sweet and has moderate taste, people can not get on fire, normal secretion of gastric acid can be promoted, the enterokinesia effect is enhanced, the digestion effect of the stomach and intestine on the moon cake is enhanced, and the digestion time can be obviously shortened.
Further, the refrigeration time in the third step is 5 days. After 5 days of refrigeration, the finally obtained tea powder has better taste.
Detailed Description
The following is further detailed by the specific embodiments:
example 1: a processing method of tea powder used as moon cake stuffing comprises the following steps:
Step one, foaming: preparing boiling water, adding honey, stirring and dissolving to obtain sugar water; preparing dried tea, wherein the tea is green tea, such as TIEGUANYIN, LAYE oolong, and Eriocheir sinensis, adding sugar water into tea, and soaking tea until it is unfolded to obtain mixture of sugar water and tea; the weight ratio of the honey to the tea is 1: 5;
Step two, stewing over water: stewing the mixture obtained in the first step over water for 40 min;
Step three, cooling and refrigerating: cooling the mixture after water-proof stewing and boiling, and refrigerating for 5 days at the temperature of 2-6 ℃;
Step four, vacuum concentration: vacuum concentrating the refrigerated mixture to 3-4 times of the dry weight of the finished tea in the step one;
Step five, drying and crushing: stirring the mixture after vacuum concentration along one direction to be thick, spreading the thick mixture in a tray, then placing the tray in a drying oven for heating and drying, and crushing the dried mixture to obtain the tea powder.
Example 2: a processing method of tea powder used as moon cake stuffing comprises the following steps:
step one, foaming: preparing boiling water, adding white granulated sugar, stirring and dissolving to obtain sugar water; preparing a dried finished product of green tea, infusing sugar water into tea leaves, and soaking the tea leaves until the tea leaves are unfolded to obtain a mixture of the sugar water and the tea leaves; the weight ratio of the white granulated sugar to the tea is 1: 3;
step two, stewing over water: stewing the mixture obtained in the first step over water for 60 min;
step three, cooling and refrigerating: cooling the mixture after water-proof stewing and boiling, and refrigerating for 3 days at the temperature of 2-6 ℃;
Step four, vacuum concentration: vacuum concentrating the refrigerated mixture to 3-4 times of the dry weight of the finished tea in the step one;
Step five, drying and crushing: stirring the mixture after vacuum concentration along one direction to be thick, spreading the thick mixture in a tray, then placing the tray in a drying oven for heating and drying, and crushing the dried mixture to obtain the tea powder.
Example 3: a processing method of tea powder used as moon cake stuffing comprises the following steps:
Step one, foaming: preparing boiling water, adding crystal sugar, stirring and dissolving to obtain sugar water; preparing dried finished black tea, infusing sugar water into tea leaves, and soaking the tea leaves until the tea leaves are unfolded to obtain a mixture of the sugar water and the tea leaves; the weight ratio of the rock candy to the tea is 1: 4;
step two, stewing over water: stewing the mixture obtained in the first step over water for 50 min;
step three, cooling and refrigerating: cooling the mixture after water-proof stewing, and refrigerating for 4 days at the temperature of 2-6 ℃;
step four, vacuum concentration: vacuum concentrating the refrigerated mixture to 3-4 times of the dry weight of the finished tea in the step one;
Step five, drying and crushing: stirring the mixture after vacuum concentration along one direction to be thick, spreading the thick mixture in a tray, then placing the tray in a drying oven for heating and drying, and crushing the dried mixture to obtain the tea powder.
the finished tea in the invention can also be white tea, dark tea, yellow tea and the like.
Comparative example 1: directly crushing the finished green tea into powder for later use.
Comparative example 2: directly crushing the finished green tea into powder for later use.
comparative example 3: directly crushing the finished black tea into powder for later use.
The tea powder in the 3 groups of embodiments and the 3 groups of proportion is respectively added into moon cake stuffing, wherein the five-kernel moon cake stuffing is taken as an example, and the weight ratio of the tea powder to the stuffing is 1: 4.
example 1 and comparative example 1 are panel one; example 2 and comparative example 2 are panel two; example 3 and comparative example 3 are panel three. Randomly drawing 150 pedestrians for trial eating on the street, wherein the pedestrians for trial eating by each investigation group are 50, and each person needs to try eating the moon cake stuffing for one time of the embodiment combination and the comparative example group; and fill in a taste questionnaire, the content of which is as follows: take the questionnaire content of survey group one as an example:
question 1, what kind of filling is the astringent one?
A. filling B of example 1, filling C of comparative example 1, none
question 2, what kind of filling has burnt smell?
A. filling B of example 1 and filling of comparative example 1
C. All have no D, all have
And adjusting the corresponding numbers of the second investigation group and the third investigation group.
questionnaire results statistics are as follows:
the item A corresponding to each panel was the filling of the example panel, and the item B was the filling of the comparative example panel. As can be seen from the statistical results in table 1, basically, the moon cake fillings corresponding to each group of examples have no trial eating by pedestrians, i.e., the moon cake fillings of the group of examples have substantially no astringency and burnt smell. However, for astringency, the proportion of pedestrians selected in the moon cake fillings corresponding to the example groups is large and reaches more than 90%. The burnt odor is basically considered to have no burnt odor.
in conclusion, the tea powder for making moon cake stuffing prepared by the scheme of the invention has obviously better taste than the tea powder directly crushed by using finished tea.
The foregoing is merely an example of the present invention and common general knowledge of known specific structures and features of the embodiments is not described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (4)
1. A processing method of tea powder used as moon cake stuffing is characterized by comprising the following steps: the method comprises the following steps:
Step one, foaming: preparing boiling water, adding sugar, stirring and dissolving to obtain sugar water; preparing dried finished tea, adding sugar water into tea, and soaking tea until the tea is unfolded to obtain a mixture of sugar water and tea; the weight ratio of the sugar to the tea is 1: 3-5;
Step two, stewing over water: stewing the mixture obtained in the first step over water for 40-60 min;
Step three, cooling and refrigerating: cooling the mixture after water-proof stewing, and refrigerating the mixture for 3 to 5 days at the temperature of 2 to 6 ℃;
Step four, vacuum concentration: vacuum concentrating the refrigerated mixture to 3-4 times of the dry weight of the finished tea in the step one;
Step five, drying and crushing: stirring the mixture after vacuum concentration along one direction to be thick, spreading the thick mixture in a tray, then placing the tray in a drying oven for heating and drying, and crushing the dried mixture to obtain the tea powder.
2. The processing method of tea powder used as moon cake stuffing according to claim 1, characterized in that: the tea is green tea.
3. the processing method of tea powder used as moon cake stuffing according to claim 2, characterized in that: the sugar is honey.
4. The processing method of tea powder used as moon cake stuffing according to claim 3, characterized in that: the refrigeration time in step three is 5 days.
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| CN201910906818.2A CN110558405A (en) | 2019-09-24 | 2019-09-24 | processing method of tea powder used as moon cake stuffing |
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| CN201910906818.2A CN110558405A (en) | 2019-09-24 | 2019-09-24 | processing method of tea powder used as moon cake stuffing |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077107A (en) * | 2007-06-20 | 2007-11-28 | 张日成 | Stuffings of Pu'er tea cake and preparation method thereof |
| CN104982842A (en) * | 2015-06-24 | 2015-10-21 | 许昌学院 | Low-sugar and low-fat matcha and lotus-seed-paste mooncake filling and processing method thereof |
| CN105767093A (en) * | 2016-03-31 | 2016-07-20 | 福建省农业科学院茶叶研究所 | Puff with tea stuffing and preparation method thereof |
| CN107467141A (en) * | 2017-10-16 | 2017-12-15 | 宜宾醒世茶业有限责任公司 | A kind of moon cake manufacture craft |
-
2019
- 2019-09-24 CN CN201910906818.2A patent/CN110558405A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101077107A (en) * | 2007-06-20 | 2007-11-28 | 张日成 | Stuffings of Pu'er tea cake and preparation method thereof |
| CN104982842A (en) * | 2015-06-24 | 2015-10-21 | 许昌学院 | Low-sugar and low-fat matcha and lotus-seed-paste mooncake filling and processing method thereof |
| CN105767093A (en) * | 2016-03-31 | 2016-07-20 | 福建省农业科学院茶叶研究所 | Puff with tea stuffing and preparation method thereof |
| CN107467141A (en) * | 2017-10-16 | 2017-12-15 | 宜宾醒世茶业有限责任公司 | A kind of moon cake manufacture craft |
Non-Patent Citations (1)
| Title |
|---|
| 王君，等: "《妙用蜂蜜治百病》", 31 March 2017, 中国科学技术出版社 * |
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Application publication date: 20191213 |
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