CN115500448B - Chinese yam oil tea and processing method thereof - Google Patents
Chinese yam oil tea and processing method thereof Download PDFInfo
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- CN115500448B CN115500448B CN202211142096.6A CN202211142096A CN115500448B CN 115500448 B CN115500448 B CN 115500448B CN 202211142096 A CN202211142096 A CN 202211142096A CN 115500448 B CN115500448 B CN 115500448B
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Classifications
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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
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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
-
- 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
-
- 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
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- 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)
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- Preparation Of Fruits And Vegetables (AREA)
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Abstract
The invention relates to the technical field of foods, and particularly provides a Chinese yam oil tea and a processing method thereof. A processing method of Chinese yam oil tea comprises the following operation steps: preparing materials: steaming waxy wheat flour, cooling to room temperature, airing, crushing and sieving to obtain cooked waxy wheat flour, cleaning selected fresh Chinese yam, steaming or boiling, cooling, peeling, removing black spots and eyes, slicing, vacuum freeze drying, crushing and sieving to obtain cooked Chinese yam powder, and mixing the cooked waxy wheat flour and the cooked Chinese yam powder to obtain mixed flour; parching: parching the spice, pulverizing, and sieving to obtain spice powder; pouring the mixed flour into heated rapeseed oil, and stir-frying to obtain stir-fried mixed flour; parching the adjuvant to obtain parched adjuvant; mixing: mixing the spice powder, the fried flour and the fried auxiliary materials, adding salt for seasoning, and uniformly stirring. The yam oil tea prepared by the invention has strong fragrance, proper consistency, good tissue state, slight yellow color, strong pasting property and difficult regeneration.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a Chinese yam oil tea and a processing method thereof.
Background
The tea-oil camellia is a traditional snack which is popular with people, the preparation materials mainly comprise flour, sesame and peanut pieces, the auxiliary materials comprise oil, salt, five-spice powder and the like, and the tea-oil camellia snack is economical and practical, convenient to eat and has a certain nutritional value. In order to further improve the nutritional value and health care effect thereof, the prior art attempts to add yam flour thereto. The Chinese patent application number 201210171577.X discloses a Chinese yam oil tea and a preparation method thereof, wherein the Chinese yam oil tea is prepared from the following raw materials in parts by weight: 70-75% of refined flour, 4-4.5% of vegetable oil, 0.5-3% of rhizoma dioscoreae powder, 12-20% of compound nuts, 2.8-3.5% of edible iodized salt and 0.5-0.8% of compound seasonings; the preparation method comprises the following steps: 1) Screening rhizoma Dioscoreae, cleaning, dehairing, peeling, baking, and pulverizing to obtain rhizoma Dioscoreae powder; 2) Heating rhizoma Dioscoreae powder at 50-100deg.C for 45-60 min for aging; 3) Parching refined flour at 180-200deg.C for 30-50 min for aging; 4) Sieving the cooked rhizoma Dioscoreae powder and refined flour respectively, and removing paste and impurities; 5) Mixing the cooked rhizoma Dioscoreae powder and refined flour with vegetable oil, compound kernel, edible iodized salt and compound flavoring agent; 6) And (5) packaging after sterilization. Although the Chinese yam oil tea has rich nutrition and certain health care function, the finished product has poor color, poor gelatinization property, low thermal stability and easy regeneration, and can not meet the requirements of people on high-quality health care oil tea.
Disclosure of Invention
In order to solve the defects in the prior art, the invention provides a Chinese yam oil tea and a processing method thereof.
A processing method of Chinese yam oil tea comprises the following operation steps:
(1) Preparing materials: steaming waxy wheat flour, cooling to room temperature, airing, crushing and sieving to obtain cooked waxy wheat flour, cleaning selected fresh Chinese yam, steaming or boiling, cooling, peeling, removing black spots and eyes, slicing, vacuum freeze drying, crushing and sieving to obtain cooked Chinese yam powder, and mixing the cooked waxy wheat flour and the cooked Chinese yam powder to obtain mixed flour;
(2) Parching: parching the spice, pulverizing, and sieving to obtain spice powder; pouring the mixed flour into heated rapeseed oil, and stir-frying to obtain stir-fried mixed flour; parching adjuvants to obtain parched adjuvants, wherein the adjuvants comprise at least one of semen Sesami Niger, semen Sesami Indici, and crushed peanut;
(3) Mixing: mixing the spice powder, the fried flour and the fried auxiliary materials, adding salt for seasoning, and uniformly stirring.
The waxy wheat flour is rich in amylopectin, is easy to gelatinize and difficult to retrograde, has higher viscosity than common flour, is rehydrated and has good viscosity, and the steamed wheat flour is denatured and pregelatinized in protein and starch, thereby being beneficial to the brewing and stability of the later-stage products. The fresh Chinese yam is firstly steamed and cured, cooled, peeled, sliced and freeze-dried in vacuum, so that on one hand, the steamed and cured Chinese yam can play a role in inactivating enzymes, oxidation discoloration is greatly reduced, and the starch of the Chinese yam is gelatinized and denatured in protein after the steamed and cured Chinese yam is reduced, so that the viscosity is reduced, the powder is easier to prepare, on the other hand, the special nutritional characteristics of the Chinese yam are easier to maintain, and the vacuum freeze-drying is more beneficial to maintaining the nutritional quality and the processing characteristics of the cooked Chinese yam powder. Preferably, when the fried and flavored mixed flour is prepared, the frying power is 600-1200W, and the frying time is 2-3min. When the mixed flour and the rapeseed oil are fried, the frying power is too small or the frying time is too short, the frying effect is poor, and the obtained fried fragrant mixed flour is too light in color, not strong in fragrance and has stronger sand grain feeling; too high frying power or too long frying time, and serious non-enzymatic browning, the obtained fried and flavored mixed flour is too deep in color and has burnt smell; moreover, as the stir-frying power and the stir-frying time are increased, the brewing time of the finished product of the Chinese yam and the oil tea gradually decreases, but the brewing stabilizing time increases and decreases. In comprehensive consideration, the invention is obtained through a plurality of creative tests, and the fried flour is preferably fried for 2-3min under the power of 600-1200W, and the fried flour obtained under the parameters has aromatic flavor, fine and smooth mouthfeel, no sand feel, short brewing time and long brewing stability.
Further preferably, in the step (1), the mass percentage of the cooked yam powder in the mixed flour is 15% -25%. Along with the increase of the addition amount of the cooked yam powder, the brewing time of the finished yam and oil tea product gradually decreases, and the brewing stability firstly increases and then decreases; in addition, as the yam contains more sugar substances, non-enzymatic browning occurs in high-temperature frying, so that the color of the finished product of the yam and oil tea is deepened along with the increase of the addition amount of the cooked yam powder; the invention obtains that the preferable mass percentage of the cooked yam powder in the mixed flour is 15-25% by taking the color, the brewing time and the brewing stability into account.
Further preferably, in the step (2), the mass percentage of the rapeseed oil in the fried and flavored mixed flour is 14-18%. When the mixed flour and the rapeseed oil are fried, the mixed flour is easy to stick to a pot when the oil quantity is too small, burnt smell is generated, the brewing time is prolonged, the brewing stability time is reduced, the oil quantity is too much, the taste is affected, and the mouth feel is greasy. The invention obtains the preferred mass percent of the rapeseed oil in the fried and flavored mixed flour by a plurality of creative tests, wherein the preferred mass percent of the rapeseed oil is 14-18 percent.
Most preferably, the mass percent of the cooked yam powder in the mixed flour is 18 percent, the mass percent of the rapeseed oil in the fried mixed flour is 17 percent, and the frying power is 900W and the frying time is 2.4min when the fried mixed flour is prepared.
Overall, the organoleptic properties of the finished product of the Chinese yam and tea-oil camellia are mainly affected by the four factors: the frying power, the frying time, the adding amount of the cooked yam powder and the oil consumption of the mixed flour during frying. Wherein, according to the influence degree, the method comprises the following steps in sequence: the stir-frying power is larger than the adding amount of the cooked yam powder, the stir-frying time is longer than the oil consumption.
Specifically, the perfume is a mixture of cortex Cinnamomi Japonici, herba Pelargonii Graveolentis, and fructus Anisi Stellati at a mass ratio of 1:1:1. When the spice is fried, the heated rapeseed oil is preferably adopted for frying, the spice is fished out after the frying and the spice frying, and the spice powder is obtained after the crushing and the sieving.
Specifically, in the step (3), the spice powder, the stir-fried auxiliary materials and the salt are respectively as follows by mass percent relative to the stir-fried mixed flour: 1% -2%, 100% and 2%. Under the adding proportion, the prepared Chinese yam oil tea has strong fragrance, moderate consistency, smooth mouth feel and moderate salty and fragrant taste.
Preferably, in the step (1), the preparation method of the cooked yam powder specifically comprises the following steps: selecting materials, namely selecting fresh Chinese yam which is free of disease spots and straight and smooth in shape; cleaning, namely cleaning the selected fresh Chinese yam; boiling in water, and boiling cleaned fresh rhizoma Dioscoreae in boiling water for 30min; cooling, namely taking out the cooked yam, immediately putting the yam into cold water, and cooling to room temperature; peeling and removing black spots, scraping the outer skin of the drained cooked yam and removing black spots; slicing, namely slicing the cooked yam peeled and removed with black spots into slices with the thickness of 2-3 mm; vacuum freeze drying, namely placing the cut cooked Chinese yam slices into a self-sealing bag, freezing for 48 hours in a refrigerator, and drying for 48 hours in a vacuum freeze dryer; pulverizing and sieving, pulverizing dried rhizoma Dioscoreae slices with pulverizer, and sieving with 80 mesh sieve to obtain rhizoma Dioscoreae powder.
Preferably, the fresh yam is fresh taigu yam.
The invention also provides the Chinese yam oil tea prepared by the processing method of the Chinese yam oil tea, and the Chinese yam oil tea is rich in nutrition, contains functional components with certain health care effects such as Chinese yam polysaccharide, protein, allantoin and the like, and is beneficial to human health. The preferred eating method is as follows: the Chinese yam oil tea is directly brewed by hot water at 80-90 ℃, the preferable volume-mass ratio of the hot water to the Chinese yam oil tea is 2ml/g, and the Chinese yam oil tea is evenly stirred for eating. Compared with the prior art, the Chinese yam oil tea prepared by the invention has strong fragrance, proper consistency, good tissue state, light yellow color, higher initial gelatinization temperature, strong gelatinization property and difficult regeneration.
Detailed Description
The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments, and it is apparent that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
In the following examples, the preparation method of the cooked yam powder specifically comprises the following steps: selecting materials, namely selecting fresh Chinese yam (particularly Taigu Chinese yam) which is free of disease spots and straight and smooth in shape; cleaning, namely cleaning selected fresh Chinese yam in flowing clean water, and removing impurities such as sludge; boiling in water, and boiling cleaned fresh rhizoma Dioscoreae in boiling water for 30min; cooling, namely taking out the cooked yam, immediately putting the yam into cold water, and cooling to room temperature; peeling and removing black spots, scraping the outer skin of the drained cooked yam and removing black spots; slicing, namely slicing the cooked yam peeled and removed with black spots into slices with the thickness of 2-3 mm; vacuum freeze drying, namely placing the cut cooked Chinese yam slices into a self-sealing bag, freezing for 48 hours in a refrigerator, and drying for 48 hours in a vacuum freeze dryer; pulverizing, pulverizing dried rhizoma Dioscoreae slice with pulverizer, and sieving with 80 mesh sieve to obtain rhizoma Dioscoreae powder.
In the following examples, waxy wheat is specifically Yun Zi waxy No. 1 provided by cotton research institute of Shanxi university, and the preparation method of cooked waxy wheat flour is specifically as follows: putting waxy wheat flour into a food-grade stainless steel container, steaming on an electromagnetic oven with power of 1200W for 20min, cooling to room temperature, air drying, pulverizing, and sieving with 60 mesh sieve to obtain cooked waxy wheat flour.
In the following examples, the preparation method of the stir-fried auxiliary materials specifically comprises the following steps: parching semen Sesami Niger and semen Sesami Indici on an electromagnetic oven with 600W power for 4min, and cooling to room temperature; baking peanut in oven at 120deg.C for 50min, cooling, peeling, and cutting into peanut pieces; the cooked black sesame, the cooked white sesame and the cooked peanut are prepared into cooked auxiliary materials according to the mass ratio of 1:1:1.
Example 1
A processing method of Chinese yam oil tea comprises the following operation steps:
(1) Preparing materials: steaming waxy wheat flour, cooling to room temperature, airing, crushing and sieving to obtain cooked waxy wheat flour, cleaning selected fresh Chinese yam, steaming or boiling, cooling, peeling, removing black spots and eyes, slicing, vacuum freeze-drying, crushing and sieving to obtain cooked Chinese yam powder, and mixing the cooked waxy wheat flour and the cooked Chinese yam powder to obtain mixed flour, wherein the mass percentage of the cooked Chinese yam powder in the mixed flour is 15%;
(2) Parching: parching the mixture of cortex Cinnamomi Japonici, herba Pelargonii Graveolentis and fructus Anisi Stellati with oleum Rapae at a mass ratio of 1:1:1, taking out, pulverizing, and sieving to obtain spice powder; pouring the mixed flour into heated rapeseed oil, and stir-frying to obtain stir-fried mixed flour, wherein the mass percentage of the rapeseed oil in the stir-fried mixed flour is 18%, and the stir-frying power is 1200W, and the stir-frying time is 2min; parching adjuvants to obtain parched adjuvants, wherein the adjuvants are mixture of semen Sesami Niger, semen Sesami Indici, and crushed peanut;
(3) Mixing: mixing spice powder, fried mixed flour and fried auxiliary materials, and adding salt for seasoning, wherein the spice powder, the fried auxiliary materials and the salt are respectively in percentage by mass relative to the fried mixed flour: 1.5%, 100%, 2%, and then uniformly stirring.
Example 2
A processing method of Chinese yam oil tea comprises the following operation steps:
(1) Preparing materials: steaming waxy wheat flour, cooling to room temperature, airing, crushing and sieving to obtain cooked waxy wheat flour, cleaning selected fresh Chinese yam, steaming or boiling, cooling, peeling, removing black spots and eyes, slicing, vacuum freeze-drying, crushing and sieving to obtain cooked Chinese yam powder, and mixing the cooked waxy wheat flour and the cooked Chinese yam powder to obtain mixed flour, wherein the mass percentage of the cooked Chinese yam powder in the mixed flour is 20%;
(2) Parching: parching the mixture of cortex Cinnamomi Japonici, herba Pelargonii Graveolentis and fructus Anisi Stellati with oleum Rapae at a mass ratio of 1:1:1, taking out, pulverizing, and sieving to obtain spice powder; pouring the mixed flour into heated rapeseed oil, and stir-frying to obtain stir-fried mixed flour, wherein the mass percentage of the rapeseed oil in the stir-fried mixed flour is 16%, and the stir-frying power is 600W and the stir-frying time is 3min; parching adjuvants to obtain parched adjuvants, wherein the adjuvants are mixture of semen Sesami Niger, semen Sesami Indici, and crushed peanut;
(3) Mixing: mixing spice powder, fried mixed flour and fried auxiliary materials, and adding salt for seasoning, wherein the spice powder, the fried auxiliary materials and the salt are respectively in percentage by mass relative to the fried mixed flour: 1%, 100%, 2%, and then uniformly stirring.
Example 3
A processing method of Chinese yam oil tea comprises the following operation steps:
(1) Preparing materials: steaming waxy wheat flour, cooling to room temperature, airing, crushing and sieving to obtain cooked waxy wheat flour, cleaning selected fresh Chinese yam, steaming or boiling, cooling, peeling, removing black spots and eyes, slicing, vacuum freeze-drying, crushing and sieving to obtain cooked Chinese yam powder, and mixing the cooked waxy wheat flour and the cooked Chinese yam powder to obtain mixed flour, wherein the mass percentage of the cooked Chinese yam powder in the mixed flour is 25%;
(2) Parching: parching the mixture of cortex Cinnamomi Japonici, herba Pelargonii Graveolentis and fructus Anisi Stellati with oleum Rapae at a mass ratio of 1:1:1, taking out, pulverizing, and sieving to obtain spice powder; pouring the mixed flour into heated rapeseed oil, and stir-frying to obtain stir-fried mixed flour, wherein the mass percentage of the rapeseed oil in the stir-fried mixed flour is 14%, the stir-frying power is 1000W, and the stir-frying time is 2.5min; parching adjuvants to obtain parched adjuvants, wherein the adjuvants are mixture of semen Sesami Niger, semen Sesami Indici, and crushed peanut;
(3) Mixing: mixing spice powder, fried mixed flour and fried auxiliary materials, and adding salt for seasoning, wherein the spice powder, the fried auxiliary materials and the salt are respectively in percentage by mass relative to the fried mixed flour: 2%, 100%, 2%, and then uniformly stirring.
Example 4
A processing method of Chinese yam oil tea comprises the following operation steps:
(1) Preparing materials: steaming waxy wheat flour, cooling to room temperature, airing, crushing and sieving to obtain cooked waxy wheat flour, cleaning selected fresh Chinese yam, steaming or boiling, cooling, peeling, removing black spots and eyes, slicing, vacuum freeze-drying, crushing and sieving to obtain cooked Chinese yam powder, and mixing the cooked waxy wheat flour and the cooked Chinese yam powder to obtain mixed flour, wherein the mass percentage of the cooked Chinese yam powder in the mixed flour is 18%;
(2) Parching: parching the mixture of cortex Cinnamomi Japonici, herba Pelargonii Graveolentis and fructus Anisi Stellati with oleum Rapae at a mass ratio of 1:1:1, taking out, pulverizing, and sieving to obtain spice powder; pouring the mixed flour into heated rapeseed oil, and stir-frying to obtain stir-fried mixed flour, wherein the mass percentage of the rapeseed oil in the stir-fried mixed flour is 17%, and the stir-frying power is 900W and the stir-frying time is 2.4min; parching adjuvants to obtain parched adjuvants, wherein the adjuvants are mixture of semen Sesami Niger, semen Sesami Indici, and crushed peanut;
(3) Mixing: mixing spice powder, fried mixed flour and fried auxiliary materials, and adding salt for seasoning, wherein the spice powder, the fried auxiliary materials and the salt are respectively in percentage by mass relative to the fried mixed flour: 2%, 100%, 2%, and then uniformly stirring.
Comparative example 1
The procedure of example 4 was repeated except that the cooked yam flour of example 4 was replaced with the cooked refined wheat flour of equal mass.
Comparative example 2
The procedure of example 4 was repeated except that the cooked waxy wheat flour was replaced with cooked refined wheat flour of equal quality.
Comparative example 3
The procedure of example 4 was repeated except that the mixed flour of example 4 was replaced with equal mass of cooked refined wheat flour.
Sensory evaluation, a brewing test, a color test and a mixing characteristic test were performed on the finished products obtained in each of the examples and comparative examples according to the following requirements.
1. Sensory evaluation
The test invites 10 sensory evaluation staff to form a sensory evaluation group, and scores the color, taste, organization state, viscosity, solubility and taste of the finished product respectively. Specific sensory scoring criteria are shown in table 1 below.
TABLE 1 sensory scoring criteria
2. Brewing test
Determination of the brewing time: 5g of the sample was weighed, and water at 80℃was used to prepare a suspension of 5% by mass, and the suspension was stirred with a glass rod, and the time required from the start of adding water to complete dispersion of the sample was recorded as the sample brewing time.
Determination of the brew stability time: weighing 5g of sample, preparing the sample into suspension with the mass percent of 5% by using water at 80 ℃, stirring the suspension to be in a uniform state by using a glass rod, standing the suspension, starting timing while standing the suspension, stopping timing after the liquid is completely layered, and taking the suspension as the sample brewing stable time.
3. Color testing
The whiteness W is calculated according to L, a x and b x values after L, a x and b x values of the samples are respectively measured by a color difference meter, and the measurement is repeated three times for each sample, so as to obtain an average value. The test mainly uses an L value and a W value as indexes of the browning degree of the Chinese yam oil tea, and the higher the L value and the W value, the whiter the color is represented and the lighter the browning is.
The calculation formula of the W value is as follows:
wherein L represents color transparency; a represents the red-green direction; b represents the yellow-blue direction.
4. Determination of mixing Properties
The rheological properties of the two camellia oleifera flour starches were determined using a portrait bond mixing tester. And weighing a corresponding amount of samples according to the selected water absorption under the condition of 14% wet basis by adopting a chopin+85 protocol, wherein the consistency of the powder dough is in the range of (1.1+/-0.05) Nm with 1.1Nm as a standard, and if the torque is out of condition, the water absorption is adjusted again to repeat the test until the torque is in a specified range. And (3) measuring and comparing the samples, and analyzing the starch gelatinization degree of the optimal process and the control group according to the measurement result. The meanings of the parameters in the mixing tester are shown in Table 2.
Table 2 meaning of each parameter of the mixing tester
Test characterization results:
1. the results of the sensory evaluation, the brewing and the color test of the finished products obtained in each of the examples and the comparative examples are shown in Table 3 below.
TABLE 3 sensory evaluation, brewing and color test results
As can be seen from the comparison of the comparative example 2 and the comparative example 3, the brewing time is shortened by 3.1s and the brewing stability time is prolonged by 123s after the cooked yam powder is added; as can be seen from the comparison of the comparative example 3 and the comparative example 1, the brewing time is shortened by 0.8s and the brewing stability time is prolonged by 13s after the cooked waxy wheat flour is added; as can be seen from the comparison of the example 4 and the comparative example 3, the brewing time after the simultaneous addition of the cooked waxy wheat flour and the cooked yam flour is shortened by 6.4s, the brewing stability time is prolonged by 301s, and the beneficial effects are far greater than the addition of the cooked yam flour and the cooked waxy wheat flour. It can be seen that: the cooked waxy wheat flour and the cooked Chinese yam flour are mutually influenced and synergistically act, so that the brewing time is obviously shortened and the brewing stability time is prolonged. The finished products obtained in the examples 1-4 of the invention have yellowish color, delicate fragrance of Chinese yam, rich flavor of oil tea, pasty state after brewing and moderate viscosity, and have higher sensory evaluation, shorter brewing time and longer brewing stability time.
2. The results of measuring the mixing characteristics of the products obtained in each of the examples and comparative examples are shown in Table 4 below.
Table 4 results of measurement of mixing characteristics
The gelatinization characteristic of the finished product is represented by the difference value between C3 and C2, and the larger the difference value is, the stronger the gelatinization characteristic is indicated; the retrogradation characteristic of the finished product is represented by the difference value between C5 and C4, and the larger the difference value is, the easier the retrogradation is, and the stronger the recrystallization capability is. As can be seen from comparison of comparative example 2 and comparative example 3, the C3-C2 is increased from 0.101 to 0.215 after the cooked yam powder is added, the gelatinization property is enhanced, the C5-C4 is reduced from 0.702 to 0.531, and the cooked yam powder is not easy to regenerate; as can be seen from the comparison of the comparative example 3 and the comparative example 1, the C3-C2 is increased from 0.101 to 0.124 after the cooked waxy wheat flour is added, the gelatinization property is enhanced, the C5-C4 is reduced from 0.702 to 0.620, and the cooked waxy wheat flour is not easy to regenerate; as can be seen from the comparison of the example 4 and the comparative example 3, the C3-C2 is increased from 0.101 to 0.307, the C5-C4 is reduced from 0.702 to 0.478, and the beneficial effect is obviously better than the addition of the cooked yam powder and the cooked waxy wheat powder singly after the cooked waxy wheat powder and the cooked yam powder are added simultaneously. The finished products obtained in examples 1-4 of the present invention are not easily recycled, have higher initial gelatinization temperature, prolonged initial gelatinization time, higher consistency and strong gelatinization characteristics.
The above description is only of the preferred embodiments of the present invention, and is not intended to limit the present invention, and the components and the connection manners thereof not described in detail in the present invention are all prior art; any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention. The components or connections not specifically described in the present invention are all of the prior art.
Claims (7)
1. A processing method of Chinese yam oil tea is characterized by comprising the following steps: the method comprises the following operation steps:
(1) Preparing materials: steaming waxy wheat flour, cooling to room temperature, airing, crushing and sieving to obtain cooked waxy wheat flour, cleaning selected fresh Chinese yam, steaming or boiling, cooling, peeling, removing black spots and eyes, slicing, vacuum freeze-drying, crushing and sieving to obtain cooked Chinese yam powder, and mixing the cooked waxy wheat flour and the cooked Chinese yam powder to obtain mixed flour, wherein the mass percentage of the cooked Chinese yam powder in the mixed flour is 15% -25%;
(2) Parching: parching the spice, pulverizing, and sieving to obtain spice powder; pouring the mixed flour into heated rapeseed oil, and stir-frying to obtain stir-fried mixed flour, wherein the stir-frying power is 600-1200W, the stir-frying time is 2-3min, and the mass percentage of the rapeseed oil in the stir-fried mixed flour is 14-18%; parching adjuvants to obtain parched adjuvants, wherein the adjuvants comprise at least one of semen Sesami Niger, semen Sesami Indici, and crushed peanut;
(3) Mixing: mixing the spice powder, the fried and flavored mixed flour and the fried auxiliary materials, adding salt for flavoring, and uniformly stirring.
2. The processing method of the yam oil tea according to claim 1, wherein the processing method comprises the following steps: the mass percentage of the cooked yam powder in the mixed flour is 18 percent, the mass percentage of the rapeseed oil in the fried mixed flour is 17 percent, and the frying power is 900W and the frying time is 2.4min when the fried mixed flour is prepared.
3. The processing method of the yam oil tea according to claim 1, wherein the processing method comprises the following steps: the perfume is a mixture of cortex Cinnamomi Japonici, herba Pelargonii Graveolentis and fructus Anisi Stellati at a mass ratio of 1:1:1.
4. The processing method of the yam oil tea according to claim 3, wherein the processing method comprises the following steps: in the step (3), the spice powder, the stir-fried auxiliary material and the salt are respectively prepared from the following ingredients in percentage by mass relative to the stir-fried and mixed flour: 1% -2%, 100% and 2%.
5. The processing method of the yam oil tea according to claim 1, wherein the processing method comprises the following steps: in the step (1), the preparation method of the cooked yam powder specifically comprises the following steps: selecting materials, namely selecting fresh Chinese yam which is free of disease spots and straight and smooth in shape; cleaning, namely cleaning the selected fresh Chinese yam; boiling in water, and boiling cleaned fresh rhizoma Dioscoreae in boiling water for 30min; cooling, namely taking out the cooked yam, immediately putting the yam into cold water, and cooling to room temperature; peeling and removing black spots, scraping the outer skin of the drained cooked yam and removing black spots; slicing, namely slicing the cooked yam peeled and removed with black spots into slices with the thickness of 2-3 mm; vacuum freeze drying, namely placing the cut cooked Chinese yam slices into a self-sealing bag, freezing for 48 hours in a refrigerator, and drying for 48 hours in a vacuum freeze dryer; pulverizing and sieving, pulverizing dried rhizoma Dioscoreae slices with pulverizer, and sieving with 80 mesh sieve to obtain rhizoma Dioscoreae powder.
6. The processing method of the yam oil tea according to claim 1, wherein the processing method comprises the following steps: the fresh Chinese yam is fresh Taigu Chinese yam.
7. The Chinese yam oil tea is characterized in that: is prepared by the processing method of the yam oil tea according to any one of claims 1 to 4.
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