Production process of rice cake with tea aroma

A production process, the technology of rice cake, applied in the production process of rice food, the production process of tea-flavored rice cake, can solve the problem of not being able to effectively absorb the nutrients and functional components of tea leaves, and achieve the goal of being rich in nutrients and functional components, Eliminates adverse effects, low acidity effect

Inactive Publication Date: 2011-11-23
犍为县迪梓园食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Simply drinking tea cannot effectively absorb the nutrients and functional ingredients in tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Treatment of tea leaves: soak the tea leaves in water, the tea leaves account for 22% of the water weight, take out the tea leaves after soaking for 36 hours, send them into a twisting machine and mix them with tea juice, then mix the mixed tea leaves The liquid enters the colloid mill and is superfinely ground into emulsified tea slurry;

[0021] (2) The making of rice flour: rice flour is soaked and swollen, then dehydrated, and then rice flour is pressed and dehydrated to obtain rice flour;

[0022] (3) First fermentation: add yeast to the rice flour and ferment at 22°C for 10 hours;

[0023] (4) Second fermentation: add the above-mentioned fermented rice flour to milky tea slurry accounting for 5.5% of the weight of the fermented rice flour, stir evenly and ferment at 22°C for 3.5 hours;

[0024] (5) Cooking: put the rice flour after the second fermentation into the mould, and sprinkle a few leaves of tea leaves on the surface, then send it into the steamer for...

Embodiment 2

[0028] (1) Treatment of tea leaves: soak the tea leaves in water, the tea leaves account for 25% of the water weight, take out the tea leaves after soaking for 40 hours, send them into a twisting machine and mix them with tea juice, then mix the mixed tea leaves The liquid enters the colloid mill and is superfinely ground into emulsified tea slurry;

[0029] (2) The making of rice flour: rice flour is soaked and swollen, then dehydrated, and then rice flour is pressed and dehydrated to obtain rice flour;

[0030] (3) First fermentation: add yeast to the rice flour and ferment at 23°C for 9 hours;

[0031] (4) Second fermentation: adding the above-mentioned fermented rice flour to the emulsified tea slurry accounting for 6% of the weight of the fermented rice flour, stirring evenly and then fermenting at 23°C for 3 hours;

[0032] (5) Cooking: put the rice flour after the second fermentation into the mould, sprinkle a few raisins or dried red dates on the surface, and then put...

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PUM

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Abstract

The invention discloses a production process of a rice cake with tea aroma. The process flow of the production process comprises the steps of tea processing, rice flour preparation, preliminary fermentation, secondary fermentation, cooking, packaging and storage. Compared with the traditional production process, in the production process disclosed by the invention, the micronization processing ontea is carried out and two times of fermentation is adopted. According to the production process disclosed by the invention, the influence that a one-time fermentation method results in the scouring of products is eliminated and the influence of tea addition on the foaminess and the mouthfeeling of the rice cake is eliminated, so that the produced rice cake with tea aroma not only is rich in nutrient components and effective components of the tea, but also has delicate mouthfeel, favorable foaminess and special tea aroma.

Description

technical field [0001] The invention relates to a production process of rice food, in particular to a production process of tea-flavored rice cake, which belongs to the field of food. Background technique [0002] Rice cake is a traditional fermented product that is popular with consumers. Its production method is to soak rice, grind it, squeeze and dehydrate it, put it into yeast for fermentation, and then put it into natural rice cakes and steam it. [0003] Tea is recognized as a healthy drink in the world. Studies have confirmed that tea is rich in nutrients such as protein and vitamins. More importantly, it also contains tea polyphenols, caffeine, tea pigments, dietary fiber and other substances that have certain health care functions for the human body. Simply drinking tea cannot effectively absorb the nutrients and functional ingredients in the tea. If a certain process is used to add tea to traditional rice cakes, it can not only suppress the sour taste of tradition...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/29A23L7/104A23L33/00
Inventor 林红王卫
Owner 犍为县迪梓园食品有限责任公司
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