CN111134267A - 一种水冲式面茶及其制备方法 - Google Patents
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- 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
-
- 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
Abstract
本发明公开了一种水冲式面茶及其制备方法,小麦粉45份、辅料17份、调味料9份,其中,辅料包括茶叶、鸡蛋粒、豆腐粒、土豆粒、核桃粒、麻花粒和肉粒中的一种或两种,调味料包括葱姜蒜粒、花椒粒和辣椒粒。本发明实现了杂粮面茶的规模化、工业化生产。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种水冲式面茶及其制备方法。
背景技术
面茶是长期盛行于康县北、中部的传统饮食,以云台、大堡、大南峪、迷坝、 三官、城关、王坝、岸门口、碾坝、平洛、长坝、豆坝等乡镇的面茶为佳。其 历史源于何时,没有史料记载。面茶是用比熬罐罐茶较大的煨罐,内加入冷水, 再加入茶叶、盐、花椒、茴香、葱根等调料烧开后,掺搅面粉,慢火煮熟,倒 入碗中,调以炒好的鸡蛋、豆腐丁、土豆丁、核桃仁,特别是加上油锅渣(榨 去油后所余的肉渣)等混合调料,食饮相兼,以喝为主,所以当地人把食用面 茶,叫作“喝面茶”,其味浓香可口,人人喜爱。有的人连喝数碗,可当一顿饭 吃。上述地区,无论春夏秋冬,每日清晨,农户都把面茶和馍馍同吃,作为早 餐。
随着人们生活节奏的加快,方便食品由于其方便、快捷而逐渐被大家所青睐。 但现有的方便食品种类单一,营养不够丰富。其中方便食品中的面茶是人们非 常喜爱的方便食品之一。传统制作工艺在制作的过程中,繁琐受环境、工具的 制约。所以也导致了只能在小范围内发展,不能更多的让世人去了解和发现它 ,而且传统的制作工艺,会产生酸,油大盐高,不适宜有胃病的人群食用。制 作过程中需要耗费大量时间,并且制作工艺繁琐。在一些城市居住的人群,并 保质期极短,不具备制作条件。在制作好3小时内不能及时食用,口感、营养 、都不在适宜食用。受之于传统制作工艺,面茶并不能有效的规模化、工业化 生产。
传统制作工艺由于制作过程过于繁琐,制作工艺逐渐流失,不能很好的继承 和发扬下,而新型制备方法,很好的解决了这个,不在受到时间、地点的限制, 优化后的制作工艺,流程更加清晰,方便。更好的发扬地域特色食品,传统制 备方法,传统工艺,没有合理的营养成分的搭配,营养成分单一,并且属于油 炸食品,对人体健康造成一定的影响。
发明内容
本发明所要解决的技术问题在于针对上述现有技术中的不足,提供一种水冲 式面茶及其制备方法,营养成分丰富,实现了杂粮面茶的规模化、工业化生产。
本发明采用以下技术方案:
一种水冲式面茶,由下述原料按质量份数制备而成:
小麦粉45份、辅料17份、调味料9份,其中,辅料包括茶叶、鸡蛋粒、豆 腐粒、土豆粒、核桃粒、麻花粒和肉粒中的一种或多种,调味料包括葱姜蒜粒、 花椒粒和辣椒粒。
具体的,辅料按质量份数具体为:
茶叶3~4份、鸡蛋粒8.5份、豆腐粒8.5份、土豆粒8.5份、核桃粒8.5份、 麻花粒8.5份、肉粒8.5份。
具体的,调味料按质量份数具体为:
葱姜蒜粒3~4份、花椒粒3~4份、辣椒粒3~4份。
本发明的另一个技术方案是,一种水冲式面茶的制备方法,包括以下步骤:
S1、将面粉放入锅中,加热,来回不断翻炒,待面粉的面色从白色变为金黄 色完成,在无菌环境自然冷却;
S2、分别将鸡蛋、豆腐、土豆、核桃、麻花、肉、葱姜蒜、花椒和辣椒切成 颗粒状,放入锅中加热翻炒,直到配料呈现出金黄色完成,然后采用真空冷冻 干燥技术将配料速冻到零下30°,再送入真空环境中脱水成固体行物;
S3、将步骤S1制备的面粉和步骤S2制备的调料分装。
具体的,步骤S1中,加热温度为50~60°,翻炒时间为10~15分钟。
具体的,步骤S2中,鸡蛋、豆腐、土豆、核桃、麻花和肉的粒径为4~5mm ,葱姜蒜、花椒和辣椒的粒径为3~4mm。
具体的,步骤S2中,翻炒的温度为80~90°。
具体的,步骤S2中,将待干燥的物料进行冻结,置入密封容器并持续真空 ,同时向系统供热进行脱水处理,预冻至-35°,待升温到60~65°,保持 8.5~9h,再降温至35~40°,保持4~5h,全过程保持最高真空度。
具体的,步骤S3中,面粉45份、辅料17份、调味料9份,其中,辅料为 鸡蛋、豆腐、土豆、核桃、麻花和肉中的任意一种或多种,调味料为葱姜蒜、 花椒和辣椒。
与现有技术相比,本发明至少具有以下有益效果:
本发明一种水冲式面茶,保留了面茶原有的口感,不会产生胃反酸,面茶中 含有丰富的优质蛋白和大量碳水化合物,还含有多种人体正常代谢,是必须的 微量元素与维生素,人们使用它后能加快身体新陈代谢,并能促进人体的免疫 细胞再生,它对增强人体自身抗病能力,提高身体免疫力都有极大好处。对人 体有益的微量元素,其中微量元素体和无机碱以及胡萝卜素的含量都比较高, 这些物质能加快人体内血红蛋白合成,并能增强造血干细胞的活性,它能让人 体造血功能明显增强,经常食用能补益气血,预防缓解贫血。老少皆宜,而且 暖胃又扛饿。实现杂粮面茶的规划化,工业化生产,将美味带给世人。
本发明一种水冲式面茶的制备方法,完善了制作工艺,实现了食品的便捷化, 同时保留了面茶最初的形态,再不添加任何防腐剂的同时延长保质期(6个月) 完善了产品的营养均衡搭配。
下面通过实施例,对本发明的技术方案做进一步的详细描述。
具体实施方式
本发明提供了一种水冲式面茶,由下述原料按所述重量份数制备而成:小 麦粉45份、茶叶3~4份、鸡蛋粒8.5份、豆腐粒8.5份、土豆粒8.5份、核桃粒 8.5份、麻花粒8.5份、肉粒8.5份、葱姜蒜粒3~4份、花椒粒3~4份、辣椒粒 3~4份,两种配料结合共17份,单个配料为17份。
本发明一种水冲式面茶制备方法,包括以下步骤:
S1、将面粉放入锅中,温度控制在50~60°,来回不断翻炒10~15分钟,面 色从白色变为金黄色即可出锅,在无菌空间里放置自然冷却即可;
S2、将鸡蛋、豆腐、土豆、核桃、麻花、肉切至直径为4~5mm的颗粒状, 将葱姜蒜、花椒、辣椒切至直接为3~4mm颗粒,放入锅中来回翻炒,温度控制 在80~90°,直到配料呈现出金黄色,即出锅,出锅后采用FD(FreezeDried)真 空冷冻干燥技术,将刚出锅的配料速冻到零下30°,然后送入真空环境中升华 水分,脱水成固体行物,锁住配料的原形态;
将待干燥的物料进行冻结以后,置入密封容器并持续系统的高真空,同时向 系统供热,使水分直接从固态升华为气态,实现脱水,预冻至-35°,待加热板 升温到60~65°,保持8.5~9h,再降温至35~40°,保持4~5h,全过程保持最 高真空度。三相点以下的水只有固态和气态,相变只在这两相间发生,固态的 水可以通过吸收外部提供的热能,无需经过液态直接升华为水蒸气从物料中逸 出,实现脱水。因此真空冷冻干燥又被称为升华干燥。从理论上说真空冷冻干 燥的操作区域只需要在水的三相点以下即可,但实际操作的条件要苛刻很多, 通常在0.5—1托(1托=133.322Pa)的真空度和-25°的温度下,才能保证冷冻干燥的顺利进行。
S3、将步骤S1制备的面粉、步骤S2制备的调料分小包分装,装入包装中, 使用开水冲开,等候5分钟后即可食用。
面粉:辅料:调味料的质量分数比为45:17:9。
实施例1
小麦粉45份+土豆粒8.5份、核桃粒8.5份+调味料9份。
营养价值和功效:
小麦粉中所含营养物质主要是淀粉,其次还有蛋白质、维生素、脂肪、矿物 质等。小麦粉的功效:有健脾厚肠、养心益肾和除热止渴的功效。
土豆的蛋白质比大豆还好,最接近动物蛋白。土豆还含丰富的赖氨酸和色氨 酸的。土豆还是富含钾、锌、铁的食物。所含的钾可预防脑血管破裂。它所含 的蛋白质和维生素C,均为苹果的10倍,维生素B1、B2、铁和磷含量也比苹果 高得多。可以使蛋白水解活性恢复正常,胶原物质合成加快。其中含有大量的 黏体蛋白,可保持动脉血管的弹性,防止动脉粥样硬化的过早发生。马铃薯中 含的维生素C和B族还有抗氧化、抗衰老的作用。马铃薯性甘平,归胃、大肠 经。
3.核桃仁含有较多的蛋白质及人体营养必需的不饱和脂肪酸,这些成分皆为 大脑组织细胞代谢的重要物质,能滋养脑细胞,增强脑功能;核桃仁有防止动 脉硬化,降低胆固醇的作用;此外,核桃还可用于治疗非胰岛素依赖型糖尿病 ;核桃对癌症患者还有镇痛,提升白细胞及保护肝脏等作用;核桃仁含有的大 量维生素E,经常食用有润肌肤、乌须发的作用,可以令皮肤滋润光滑,富于弹 性;当感到疲劳时,嚼些核桃仁,有缓解疲劳和压力的作用。
实施例2
小麦粉45份+土豆17粒+调味料9份。
营养价值和功效:
1.小麦粉中所含营养物质主要是淀粉,其次还有蛋白质、维生素、脂肪、矿 物质等。小麦粉的功效:有健脾厚肠、养心益肾和除热止渴的功效。
2.土豆的蛋白质比大豆还好,最接近动物蛋白。土豆还含丰富的赖氨酸和色 氨酸的。土豆还是富含钾、锌、铁的食物。所含的钾可预防脑血管破裂。它所 含的蛋白质和维生素C,均为苹果的10倍,维生素B1、B2、铁和磷含量也比苹 果高得多。可以使蛋白水解活性恢复正常,胶原物质合成加快。其中含有大量 的黏体蛋白,可保持动脉血管的弹性,防止动脉粥样硬化的过早发生。马铃薯 中含的维生素C和B族还有抗氧化、抗衰老的作用。马铃薯性甘平,归胃、大 肠经。
实施例3
小麦粉45份+核桃粒17份+调味料9份。
营养价值和功效:
小麦粉中所含营养物质主要是淀粉,其次还有蛋白质、维生素、脂肪、矿物 质等。小麦粉的功效:有健脾厚肠、养心益肾和除热止渴的功效。
核桃仁含有较多的蛋白质及人体营养必需的不饱和脂肪酸,这些成分皆为大 脑组织细胞代谢的重要物质,能滋养脑细胞,增强脑功能;核桃仁有防止动脉 硬化,降低胆固醇的作用;此外,核桃还可用于治疗非胰岛素依赖型糖尿病; 核桃对癌症患者还有镇痛,提升白细胞及保护肝脏等作用;核桃仁含有的大量 维生素E,经常食用有润肌肤、乌须发的作用,可以令皮肤滋润光滑,富于弹性 ;当感到疲劳时,嚼些核桃仁,有缓解疲劳和压力的作用。
实施例4
小麦粉45份+鸡蛋粒8.5份、豆腐粒8.5份+调味料9份。
营养价值和功效:
1.小麦粉中所含营养物质主要是淀粉,其次还有蛋白质、维生素、脂肪、矿 物质等。小麦粉的功效:有健脾厚肠、养心益肾和除热止渴的功效。
2.鸡蛋含有丰富的蛋白质、脂肪、维生素和铁、钙、钾等人体所需要的矿物 质,蛋白质为优质蛋白,对肝脏组织损伤有修复作用;富含DHA和卵磷脂、卵 黄素,对神经系统和身体发育有利,能健脑益智,改善记忆力,并促进肝细胞 再生;鸡蛋中含有较多的维生素B和其他微量元素,可以分解和氧化人体内的 致癌物质,具有防癌作用。
3.豆腐含有丰富的营养,包括蛋白质、糖类、钙、铁、磷、镁、卵磷脂、 大豆异黄酮、多不饱和脂肪酸等。豆腐的钙合量相当高,另外,豆腐中还含有 异黄酮类物质,有助于给女性补充雌激素,有预防乳腺癌的作用。豆腐的营养 价值及功效还包括预防老年痴呆症、预防骨质疏松等。有清热润肺、止咳消痰 、养胃、解毒、止汗等功效。儿童食用能提高免疫能力,促进身体和智力的发 展。老年人长期食用可延年益寿。
实施例5
小麦粉45份+鸡蛋粒17份+调味料9份。
营养价值和功效:
1.小麦粉中所含营养物质主要是淀粉,其次还有蛋白质、维生素、脂肪、矿 物质等。小麦粉的功效:有健脾厚肠、养心益肾和除热止渴的功效。
2.鸡蛋含有丰富的蛋白质、脂肪、维生素和铁、钙、钾等人体所需要的矿物 质,蛋白质为优质蛋白,对肝脏组织损伤有修复作用;富含DHA和卵磷脂、卵 黄素,对神经系统和身体发育有利,能健脑益智,改善记忆力,并促进肝细胞 再生;鸡蛋中含有较多的维生素B和其他微量元素,可以分解和氧化人体内的 致癌物质,具有防癌作用。
实施例6
小麦粉45份+豆腐17份+调味料9份。
营养价值和功效:
1.小麦粉中所含营养物质主要是淀粉,其次还有蛋白质、维生素、脂肪、矿 物质等。小麦粉的功效:有健脾厚肠、养心益肾和除热止渴的功效。
2.豆腐含有丰富的营养,包括蛋白质、糖类、钙、铁、磷、镁、卵磷脂、大 豆异黄酮、多不饱和脂肪酸等。豆腐的钙合量相当高,另外,豆腐中还含有异 黄酮类物质,有助于给女性补充雌激素,有预防乳腺癌的作用。豆腐的营养价 值及功效还包括预防老年痴呆症、预防骨质疏松等。有清热润肺、止咳消痰、 养胃、解毒、止汗等功效。儿童食用能提高免疫能力,促进身体和智力的发展 。老年人长期食用可延年益寿。
实施例7
小麦粉45份+麻花粒8.5份+肉粒8.5份+调味料9份。
营养价值和功效:
1.小麦粉中所含营养物质主要是淀粉,其次还有蛋白质、维生素、脂肪、矿 物质等。小麦粉的功效:有健脾厚肠、养心益肾和除热止渴的功效。
2.麻花粒的营养成分主要有碳水化合物、脂肪、蛋白质等,属油脂类,面粉 富含蛋白质、碳水化合物、维生素和钙、铁、磷、钾、镁等矿物质,有养心益 肾、健脾厚肠、除热止渴的功效,麻花具有补充能量的作用,主治脏躁、烦热 、消渴、泄痢、痈肿、外伤出血及烫伤等。
3.肉粒的蛋白质属优质蛋白质,含有人体全部必需氨基酸。富含铁,是人体 血液中红细胞的生成和功能维持所必须的元素。是维生素的主要膳食来源,特 别是精猪肉中维生素B1的含量丰富。还含有较多的对脂肪合成和分解有重要作 用的维生素B2。它可以补充蛋白质和脂肪酸,可提供血红素(有机铁)和促进铁 吸收的半胱氨酸,能改善缺铁性贫血。补肾滋阴:猪肉粒性平味甘,有润肠胃 、生津液、补肾气、解热毒的功效,主治热病伤津、消渴羸瘦、肾虚体弱、产 后血虚、燥咳、便秘、补虚、滋阴、润燥、滋肝阴、润肌肤、利小便和止消渴 。
实施例8
小麦粉45份+麻花粒17份+调味料9份。
营养价值和功效:
1.小麦粉中所含营养物质主要是淀粉,其次还有蛋白质、维生素、脂肪、矿 物质等。小麦粉的功效:有健脾厚肠、养心益肾和除热止渴的功效。
2.麻花粒的营养成分主要有碳水化合物、脂肪、蛋白质等,属油脂类,面粉 富含蛋白质、碳水化合物、维生素和钙、铁、磷、钾、镁等矿物质,有养心益 肾、健脾厚肠、除热止渴的功效,麻花具有补充能量的作用,主治脏躁、烦热 、消渴、泄痢、痈肿、外伤出血及烫伤等。
实施例9
小麦粉45份+肉粒17份+调味料9份。
营养价值和功效:
1.小麦粉中所含营养物质主要是淀粉,其次还有蛋白质、维生素、脂肪、矿 物质等。小麦粉的功效:有健脾厚肠、养心益肾和除热止渴的功效。
2.肉粒的蛋白质属优质蛋白质,含有人体全部必需氨基酸。富含铁,是人体 血液中红细胞的生成和功能维持所必须的元素。是维生素的主要膳食来源,特 别是精猪肉中维生素B1的含量丰富。还含有较多的对脂肪合成和分解有重要作 用的维生素B2。它可以补充蛋白质和脂肪酸,可提供血红素(有机铁)和促进铁 吸收的半胱氨酸,能改善缺铁性贫血。补肾滋阴:猪肉粒性平味甘,有润肠胃 、生津液、补肾气、解热毒的功效,主治热病伤津、消渴羸瘦、肾虚体弱、产 后血虚、燥咳、便秘、补虚、滋阴、润燥、滋肝阴、润肌肤、利小便和止消渴 。
本发明将原有的制作过程加以改进,将主要食材,面粉通过中火翻炒冷却, 与配料结合FD(FreezeDried)真空冷冻干燥技术,将刚出锅的配料速冻到零下30 °,然后送入真空环境中升华水分,脱水成固体行物,锁住配料的原形态有效 的保留住配料冷干前的色香味形及营养成分,在不改变原产品效果下,将制作 原料采用新型技术加以优化升级,提升原有产品的口感、延长保质期、均衡营 养,在新型技术的支撑下打破时间、地域上的限制,实现再不改变原有基本形 态的情况下,更广泛的让大众熟知,全方位的实现便捷食品,实现杂粮面茶的 规模化、工业生产。
以上内容仅为说明本发明的技术思想,不能以此限定本发明的保护范围,凡 是按照本发明提出的技术思想,在技术方案基础上所做的任何改动,均落入本 发明权利要求书的保护范围之内。
Claims (9)
1.一种水冲式面茶,其特征在于,由下述原料按质量份数制备而成:
小麦粉45份、辅料17份、调味料9份,其中,辅料包括茶叶、鸡蛋粒、豆腐粒、土豆粒、核桃粒、麻花粒和肉粒中的一种或多种,调味料包括葱姜蒜粒、花椒粒和辣椒粒。
2.根据权利要求1所述的水冲式面茶,其特征在于,辅料按质量份数具体为:
茶叶3~4份、鸡蛋粒8.5份、豆腐粒8.5份、土豆粒8.5份、核桃粒8.5份、麻花粒8.5份、肉粒8.5份。
3.根据权利要求1所述的水冲式面茶,其特征在于,调味料按质量份数具体为:
葱姜蒜粒3~4份、花椒粒3~4份、辣椒粒3~4份。
4.一种制备权利要求1所述水冲式面茶的方法,其特征在于,包括以下步骤:
S1、将面粉放入锅中,加热,来回不断翻炒,待面粉的面色从白色变为金黄色完成,在无菌环境自然冷却;
S2、分别将鸡蛋、豆腐、土豆、核桃、麻花、肉、葱姜蒜、花椒和辣椒切成颗粒状,放入锅中加热翻炒,直到配料呈现出金黄色完成,然后采用真空冷冻干燥技术将配料速冻到零下30°,再送入真空环境中脱水成固体行物;
S3、将步骤S1制备的面粉和步骤S2制备的调料分装。
5.根据权利要求4所述的方法,其特征在于,步骤S1中,加热温度为50~60°,翻炒时间为10~15分钟。
6.根据权利要求4所述的方法,其特征在于,步骤S2中,鸡蛋、豆腐、土豆、核桃、麻花和肉的粒径为4~5mm,葱姜蒜、花椒和辣椒的粒径为3~4mm。
7.根据权利要求4所述的方法,其特征在于,步骤S2中,翻炒的温度为80~90°。
8.根据权利要求4所述的方法,其特征在于,步骤S2中,将待干燥的物料进行冻结,置入密封容器并持续真空,同时向系统供热进行脱水处理,预冻至-35°,待升温到60~65°,保持8.5~9h,再降温至35~40°,保持4~5h,全过程保持最高真空度。
9.根据权利要求4所述的方法,其特征在于,步骤S3中,面粉45份、辅料17份、调味料9份,其中,辅料为鸡蛋、豆腐、土豆、核桃、麻花和肉中的任意一种或多种,调味料为葱姜蒜、花椒和辣椒。
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