Green tea nutritional parfait and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of green tea and nutrition, which is applied in the field of green tea nutrition parfait and its preparation, can solve the problems of crude green tea and chicken skin waste, etc., and achieve the effect of refreshing taste, obvious tea fragrance, and easy absorption by human body
Active Publication Date: 2013-05-01
FUZHOU UNIV
View PDF5 Cites 8 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0004] The object of the present invention is to provide a kind of green tea gelatin nutrition parfait and preparation method thereof, to solve the problems such as the waste of rough green tea and chicken skin in real life, and, contain abundant nutritional labeling in the green tea, add in the parfait and can improve The nutritional value of the parfait, and the natural color and fragrance of green tea can be used to make the parfait made more realistic in color and more natural in fragrance
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0038] A kind of green tea gelatin nutritional parfait raw materials and formula are as follows: water: 100g, green tea extract: 4g, chicken skin gelatin: 5g, hydrophilic glue: 1.0g, coconut powder: 2g, milk powder: 2g, sucrose: 3g, chlorine Potassium chloride: 0.05 g.
[0039] The production steps are as follows:
[0040] (1) Green tea pretreatment: coarse green tea is ground and filtered to remove a small amount of impurities and larger green tea powder particles to obtain green tea powder with a mesh size of 25-50.
[0041] (2) Preparation of green tea extract: under the condition that the ratio of tea powder to water is 1:20-1:50, the temperature is controlled at 70-100°C for 30-60 minutes. The prepared tea soup is dried at 80-100 DEG C until constant weight to obtain the green tea extract.
[0042] (3) Pretreatment of chicken skin: After the chicken skin is thawed, remove the excess fat, then cut the chicken skin into small pieces of 1 square centimeter, add the same am...
Embodiment 2
[0052] A green tea gelatin nutrition parfait uses the following raw materials and formula as follows: water: 100g, green tea extract: 8 g, chicken skin gelatin: 10 g, hydrophilic glue: 0.5 g, coconut powder: 2 g, milk powder: 2 g, sucrose: 6 g. Potassium chloride: 0.10 g.
[0053] The production steps are as follows:
[0054] (1) Green tea pretreatment: coarse green tea is ground and filtered to remove a small amount of impurities and larger green tea powder particles to obtain green tea powder with a mesh size of 25-50.
[0055] (2) Preparation of green tea extract: under the condition that the ratio of tea powder to water is 1:20-1:50, the temperature is controlled at 70-100°C for 30-60 minutes. The prepared tea soup is dried at 80-100 DEG C until constant weight to obtain the green tea extract.
[0056] (3) Pretreatment of chicken skin: After the chicken skin is thawed, remove the excess fat, then cut the chicken skin into small pieces of 1 square centimeter, add the same...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses green tea nutritional parfait and a preparation method thereof, which belongs to the field of the food processing. The green tea nutritional parfait comprises the following ingredients: 100 parts of water, 4 to 8 parts of green tea extract, 5 to 10 parts of chicken skin gelatin, 0.5 to 1.0 part of hydrophilic gel, 2 to 4 parts of coconut powder, 2 to 4 parts of milk powder, 3 to 6 parts of cane sugar and 0.05 to 0.10 part of potassium chloride. Coarse green tea is pulverized and filtered to obtain the green tea extract; after excessive fat of chicken skin is removed, the chicken skin is immersed in hydrochloric acid, neutralized and washed, then chicken skin gel is extracted in water bath, the hydrophilic gel and the potassium chloride are dissolved, flavoring agent is added, and after being cooled and molded, the green tea nutritional parfait is frozen to store. The prepared green tea nutritional parfait is abundant in nutrients, high in protein content, low in fat content and obvious in tea perfume. The prepared green tea nutritional parfait is easy to adsorb by the human body, capable of facilitating the digestion, ice-cool to eat, smooth and capable of being molten just in the mouth. The prepared green tea nutritional parfait is ideal for dessert and has promising market prospect; and the source of raw materials is wide, the production process is simple, the production cost is low, and industrialized production can be realized.
Description
technical field [0001] The invention belongs to the field of food processing, and in particular relates to a green tea nutritional parfait and a preparation method thereof. Background technique [0002] Green tea is China's dominant tea product and the main tea category for foreign exchange earning through export and domestic consumption. Tea contains a variety of vitamins, amino acids, proteins, lipids and mineral elements and other rich nutrients. and other health functions. Adding the green tea extract to the parfait food can not only improve the nutritional value of the parfait, but also utilize the natural color and fragrance of the green tea, so that the prepared parfait has a more realistic color and a more natural fragrance. [0003] The main component of chicken skin is collagen, which can be hydrolyzed to form gelatin. Gelatin is a hydrolyzed product of collagen, a fat-free high-protein, and does not contain cholesterol. It is a natural nutritional food ingredie...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more