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Black tea noodles

A technology for noodles and black tea, which is applied in the field of food processing to achieve the effect of good taste and good color.

Inactive Publication Date: 2012-02-08
贵州湄潭兰馨茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adopting this method is the exclusive initiative of the present invention in the field of food processing, and there is no report of the same technical solution in the media

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] 1. Preparation of black tea powder: Use black tea finished products and instantly crush them into fine powders of more than 800 meshes to keep the original color, nutrition and beneficial ingredients of the tea leaves to the greatest extent, without any chemical additives

[0012] 2. Flour mixing (kneading noodles): Flour mixing is an important link in the entire production process, and the quality of the mastery directly affects the quality of the product. Dough mixing operation requirements: flour, black tea powder, salt or alkali and drinking water should be added quantitatively in proportion; the amount of water added to the dough should be adjusted according to the flour of different qualities, and the amount of water added should be determined according to the wet gluten content of the flour, without affecting the calendering Under the premise of forming, try to increase the amount of water so that the protein can fully absorb water and form a high-quality gluten n...

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PUM

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Abstract

The invention discloses black tea noodles. The black tea noodles are food prepared by adding 5 to 10 percent of finished black tea powder into the raw material flour of the traditional noodles and adding drinking water. The black tea noodles comprise the following materials in percentage by weight: 5 to 10 percent of black tea powder, 70 to 80 percent of flour, and 15 to 20 percent of drinking water. The black tea noodles are prepared by the following processes of: crushing the finished black tea powder, regulating the powder, curing, calendering, slitting, steaming, airing, cooling, and packing a finished product. The produced black tea noodles have good mouthfeel and good color, and have the nutritional components of noodles and black tea.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a black tea noodle and its manufacturing process. Background technique [0002] Black tea is a fully fermented tea. During the processing, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurred, producing vitamin A, vitamin C, vitamin E, protein and many other nutrients. It has been discovered by medicine that it can refresh the human body, relieve fatigue, clear away heat, promote body fluid, diuretic, reduce inflammation, sterilize, detoxify, strengthen bones, resist oxidation, delay aging, nourish and protect the stomach, fight cancer, relax blood vessels, and benefit the heart. [0003] Existing black tea utilization is mainly based on direct drinking, pays attention to the aroma and mouthfeel of brewing, but the loss of nutritional components is relatively large. In contrast, direct consumption of black tea has higher nutritional value, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A21D2/36A23L7/109
Inventor 金循
Owner 贵州湄潭兰馨茶业有限公司