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Tea extract and uses in grain processed product

A technology of tea extract and processed products, which is applied in the field of food additives and its application, and can solve the problems of poor taste, bacterial growth and rancidity, easy retrogradation of starch, etc.

Inactive Publication Date: 2009-04-08
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main problems in pastry and bread processing are: (1) short shelf life (generally only about 3 days), easy to grow mold; (2) easy starch retrogradation and hardening during the shelf life, and rough taste; (3) color and poor aroma
The main problems in the processing of fresh and wet rice noodles are: (1) the shelf life is short (only about 1 day), and it is easy to grow mold and bacteria and become rancid; (2) the starch is easy to regenerate, and the taste becomes poor
The main problem in noodle processing: mold is easy to grow in the sales process
In the current situation, in order to prolong the shelf life of these products, some manufacturers often solve these production problems by adding raw materials such as preservatives (such as hanging white cubes) that are not allowed in the food law, which will inevitably affect consumption. physical and mental health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Weigh 10 kg of green tea, add 80 kg of drinking water, heat to 95°C, steep for 15 minutes, cool to 30°C, filter, and concentrate the filtrate and spray dry to obtain 2.3 kg of tea extract powder.

Embodiment 2

[0034] Weigh 10 kg of black tea, add 100 kg of drinking water, heat to 90°C, steep for 15 minutes, cool to 35°C, filter, concentrate the filtrate, and spray dry to obtain 2.0 kg of tea extract powder. .

Embodiment 3

[0036] Weigh 10 kg of black tea, add 70 kg of drinking water, heat to 100°C, steep for 5 minutes, cool to 40°C, filter, concentrate the filtrate, and spray dry to obtain 2.2 kg of tea extract powder.

[0037] 2. Application Examples of Tea Extract in Food Processing Products

[0038] Example 1: Tea extract pastry processing example

[0039] 1. Ingredients formula

[0040] (1) 0.7 kg of tea extract powder; (2) 87 kg of flour; (3) 8 kg of white sugar; (4) 0.2 kg of salt; (5) 0.1 kg of yeast; (6) 2 kg of eggs; (7) milk powder 2KG.

[0041] 2. Processing technology

[0042] Put the tea extract and flour into the dough mixer and mix well → add drinking water 0.7 times the weight of the flour and mix well → add white sugar and mix well → add salt, yeast, egg, milk powder and mix well → stand still at 28°C Set, let the dough ferment for 2 hours → gently knead the dough for 20 minutes → let it stand at 28 ℃, let the dough ferment and ferment for 2 hours → gently stir the dough → cut and s...

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PUM

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Abstract

The invention relates to a tea extract and application thereof in grain processing products. The tea extract is prepared by using the following processes: adding 7 to 10 times of drinking water into tea, heating the water at a temperature of between 90 and 100 DEG C, immersing the tea for 5 to 15 minutes, cooling the tea at a temperature of between 30 and 50 DEG C, filtering and concentrating the filter liquor, spraying and drying the filtered liquior into powder to obtain the extract. The tea extract is added into grain processing products such as cakes, bread, cookies, fresh rice flour and fine dried noodles and so on to obviously prolong the guarantee period of the products and solve the problems of easy retrogradation, and so on, and can add color and fragrance of the cakes, the breads and the cookies.

Description

Technical field [0001] The invention relates to a food additive and its application, in particular to a tea extract and its application in food processing products Background technique [0002] Tea contains catechins, tea polyphenols, theanine, trace elements and other functional health ingredients. Pastries, breads, biscuits, fresh wet rice noodles and dried noodles and other food processing products are very important non-staple foods in our daily life. [0003] At present, the main problems in pastry and bread processing are: (1) The shelf life is short (usually only about 3 days) and mold is easy to grow; (2) The starch is easy to regenerate and harden during the shelf life, and the taste becomes rough; (3) Color and luster And the aroma is not good. The main problems in the processing of fresh wet rice noodles are: (1) Short shelf life (only about 1 day), easy to grow mold and bacteria to become rancid; (2) Starch is easy to regenerate and taste worse. The main problem in th...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23L3/3472A21D15/00
Inventor 林亲录刘仲华李丽辉
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
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