Tea sugar and method for preparing same

A technology of tea sugar and tea powder, which is applied in confectionary, confectionery industry, food science, etc., to achieve the effect of avoiding the reduction of efficacy, wide range of teas, and various types

Active Publication Date: 2013-01-16
ANJI E SWEET CANDY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Although the above-mentioned patent application disclosed the formula and production process of te

Method used

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  • Tea sugar and method for preparing same

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Experimental program
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Effect test

Embodiment 1

[0027] according to figure 1 Process shown for tea confectionery making.

[0028] (1) Preparation of micronized tea powder: 100g of dry green tea leaves are placed on a mill with a rotating speed of 1000-1500r / min, a grinding time of 6 hours, and a grinding particle size of 1000 mesh.

[0029] (2) Steady-state tea powder preparation: micronized tea powder and tea seed oil (chroma is Y35R3.5, acid value 1.0mg / g, peroxide value 4.8mmol / kg) are mixed by 0.5 weight ratio, and Mix and homogenize under the condition of 50-100r / min to form a stable tea powder, wherein the temperature for adding tea seed oil is 30°C.

[0030] (3) Cook sugar at a temperature of 140-160°C, boil sugar for 3-10 minutes, cool to 110°C, add auxiliary materials and stir evenly, and make candies according to requirements; the proportion of each component in the candy is: white sugar 70g, maltose 30g, auxiliary materials such as The total amount of sugar alcohol, peppermint oil, etc. is 5g, and the stabilize...

Embodiment 2

[0032] according to figure 1 Process shown for tea confectionery making.

[0033] (1) Preparation of micronized tea powder: put 200g of fresh tea leaves on a mill with a rotating speed of 1000-1500r / min, grinding time of 8 hours, and a grinding particle size of 50 mesh.

[0034] (2) Preparation of stable tea powder: micronized tea powder and tea seed oil (chroma is Y34R3.0, acid value 0.8mg / g, peroxide value 4.5mmol / kg.) After mixing by 1 weight ratio, Mix and homogenize under the condition of rotating speed 50-100r / min to form stable tea powder, wherein the temperature for adding tea seed oil is 40°C.

[0035] (3) Cook sugar at a temperature of 140-160°C, boil sugar for 3-10 minutes, cool to 110°C, add auxiliary materials and stir evenly, and make candies according to requirements; the proportion of each component in the candy is: white sugar 70g, maltose 30g, auxiliary materials such as The total amount of sugar alcohol, peppermint oil, etc. is 5g, and the stabilized tea p...

Embodiment 3

[0037] according to figure 1 Process shown for tea confectionery making.

[0038] (1) Preparation of micronized tea powder: put 200g of fresh tea leaves on a mill with a rotating speed of 1000-1500r / min, grinding time of 8 hours, and a grinding particle size of 50 mesh.

[0039] (2) Steady-state tea powder preparation: micronized tea powder and tea seed oil (chromaticity is Y32R3.5, acid value 0.8mg / g, peroxide value 4.3mmol / kg.) After mixing by 1.5 weight ratio, in Mix and homogenize under the condition of rotating speed 50-100r / min to form stable tea powder, wherein the temperature for adding tea seed oil is 50°C.

[0040] (3) Cook sugar at a temperature of 140-160°C, boil sugar for 3-10 minutes, cool to 110°C, add auxiliary materials and stir evenly to make candies as required; the proportion of each component in the candy is: white granulated sugar 65g, maltose 35g, auxiliary materials such as The total amount of sugar alcohol, peppermint oil, etc. is 5g, and the stabili...

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Abstract

The invention discloses a tea sugar, comprising steady-state tea powder and sugar, wherein the steady-state tea powder accounts for 0.5-10% of the total weight of the tea sugar and contains tea powder and tea seed oil, and the weight ratio of the tea powder to the tea seed oil is 0.5-5. The invention also discloses the method for preparing the tea sugar. The tea sugar can be made into flavored candies of different types, such as hard candy, hard bonbon, milk fat candy, air-filled candy, gel soft sweet, polished candy, tablet candy, functional candy and the like. The tea sugar aims to increase the utilization rate of the tea industry resources and solves the problems of tea powder discoloration and efficacy reduction in the making process of the tea sugar; besides, the tea powder in the tea sugar can be enabled to keep the natural color thereof and damage on the natural functional components of the tea powder caused by high temperatures in the candymaking process can be avoided.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tea candy and a processing method thereof. Background technique [0002] The tea industry has developed rapidly, especially in the past ten years, and has increased production and income for ten consecutive years; the area of ​​tea gardens has increased year after year, and the area of ​​picking has continued to expand, with huge production potential. my country is the world's largest tea producer. In 2011, the area of ​​tea gardens reached 2.207 million hectares, accounting for 55.2% of the world's total tea garden area, and the tea output was 1.62 million tons, accounting for 37% of the world's total tea production. However, while the tea industry is developing rapidly, it is facing the main problem of overcapacity. [0003] Candy is a kind of leisure food suitable for all ages. Although there are many kinds of candy in my country and the production methods are diffe...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 张海华朱跃进李大伟张士康黄赟赟
Owner ANJI E SWEET CANDY FOOD
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