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Production process of black tea powder bread

A production process and technology of black tea powder, which are applied in the directions of dough processing, baking, and baked goods, etc., can solve the problems of insufficient tea powder effective dissolution, insufficient tea powder particle size, uneven particle size, etc., and achieve easy dissolution, Uniform particle size for better absorption

Inactive Publication Date: 2012-06-27
FUJIAN BEICHILE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the particle size of the tea powder obtained by the inventive method is not fine enough, and the particle size is not uniform, the effective eluate in the tea powder is not enough, and the nutrients are more difficult to be absorbed by the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of production technology of black tea powder bread, this technology comprises the steps:

[0029] 1) Coarse crushing of black tea leaves

[0030] The black tea leaves are coarsely crushed with a pulverizer (GPSJ-8 type pulverizer) to obtain black tea coarse powder; the conditions of the coarse pulverization are: feeding amount 25kg, rotating speed 2500r / min, time 1min.

[0031] 2) Extrusion and expansion of black tea leaves

[0032] Put the black tea coarse powder into the feeding trough of the twin-screw extruder (SHJ-30 type) at a feed rate of 25kg / h, and spray water on the black tea coarse powder at the entrance of the auxiliary material of the extruder simultaneously. Humidification: the rotational speed of the twin-screw extrusion is 100r / min, the temperature is 130°C, and the humidification rate is 2kg / h.

[0033] 3) Superfine grinding of black tea powder

[0034] The tea powder that step 2) is obtained is carried out ultrafine pulverization to obtain bl...

Embodiment 2

[0038] A kind of production technology of black tea powder bread, this technology comprises the steps:

[0039] 1) Coarse crushing of black tea leaves

[0040] The black tea leaves are coarsely crushed with a pulverizer (GPSJ-8 type pulverizer) to obtain black tea coarse powder; the conditions of the coarse pulverization are: feeding amount 26kg, rotating speed 2700r / min, time 1.5min.

[0041] 2) Extrusion and expansion of black tea leaves

[0042] Put the black tea coarse powder into the feeding trough of the twin-screw extruder (SHJ-30 type) at a feed rate of 26kg / h, and spray water on the black tea coarse powder at the entrance of the auxiliary material of the extruder simultaneously. Humidification: the rotational speed of the twin-screw extrusion is 110r / min, the temperature is 135°C, and the humidification rate is 2.5kg / h.

[0043] 3) Superfine grinding of black tea powder

[0044] The tea powder that step 2) is obtained is carried out ultrafine pulverization by pulve...

Embodiment 3

[0048] A kind of production technology of black tea powder bread, this technology comprises the steps:

[0049] 1) Coarse crushing of black tea leaves

[0050] The black tea leaves are coarsely crushed with a pulverizer (GPSJ-8 type pulverizer) to obtain black tea coarse powder; the conditions of the coarse pulverization are: feeding amount 27kg, rotating speed 2900r / min, time 2min.

[0051] 2) Extrusion and expansion of black tea leaves

[0052]Put the black tea coarse powder into the feeding trough of the twin-screw extruder (SHJ-30 type) at a feed rate of 27kg / h, and spray water on the black tea coarse powder at the auxiliary material inlet of the extruder simultaneously. Humidification: the rotational speed of the twin-screw extrusion is 120r / min, the temperature is 140°C, and the humidification rate is 3kg / h.

[0053] 3) Superfine grinding of black tea powder

[0054] The tea powder that step 2) is obtained is carried out ultrafine pulverization to obtain black tea ult...

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Abstract

The invention discloses a production process of black tea powder bread and belongs to the field of food processing. The double-screw extruding process is adopted to be combined with the ultramicro crushing integrated technology for preparing black tea powder. The black tea coarse powder is placed into a feeding groove of a double-screw extruding machine at a velocity being 25 to 30kg / h, simultaneously, water is used for humidifying the black tea coarse powder in a spraying form at an auxiliary material inlet part of the extruding machine, the rotating speed and the temperature of the extruding machine are respectively set into 100r / min to 140r / min and 130DEG C and 150 DEG C, and the humidification quantity is 2kg / h to 3kg / h. The double-screw extruding powder is subjected to the ultramicrocrushing under the conditions of the feeding quantity being 20kg to 30kg, the crushing machine rotating speed being 5000r / min to 5500r / min and the crushing time being 5min to 10min, and black tea ultramicro powder is obtained. The bread made from the black tea ultramicro powder has thick black tea fragrance, fine tissue and good eating quality.

Description

technical field [0001] The invention relates to a production process of bread, in particular to a production process of black tea powder bread. Background technique [0002] Tea contains more than 500 chemical components. In addition to conventional nutritional components, it also contains six types of functional components such as vitamins, purine alkaloids, phenolic derivatives, aromatic substances, amino acids and polysaccharides. They have their own The unique health care functions can also interact with each other, coupling and synergizing. Black tea is fragrant and elegant, and its main component, tea polyphenols, has the functions of anti-inflammatory and antibacterial, lowering blood fat, blood sugar, blood pressure, anti-aging, anti-radiation, and anti-cancer. In order to make better use of tea leaves, the tea leaves are made into tea powder and added to food, which can be made into nutritional and health food with multiple functions. [0003] The traditional proc...

Claims

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Application Information

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IPC IPC(8): A21D13/00A21D2/36
Inventor 陈文辉
Owner FUJIAN BEICHILE FOOD
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