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Green tea nutritional parfait and preparation method thereof

A technology for green tea and parfait, which is applied in the field of food processing, can solve problems such as waste of crude green tea and chicken skin, and achieve the effects of icy edible taste, wide source of raw materials, and enhanced stability.

Active Publication Date: 2014-09-10
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

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

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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...

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Abstract

The invention discloses a green tea nutritional parfait and a preparation method thereof, belonging to the field of food processing. The formula is 100 parts of water, 4-8 parts of green tea extract, 5-10 parts of chicken skin gelatin, 0.5-1.0 parts of hydrophilic glue, 2-4 parts of coconut powder, 2-4 parts of milk powder, 3-6 parts of sucrose, Potassium 0.05-0.10 parts. Grind and filter rough green tea to obtain green tea extract; remove excess oil from chicken skin, add hydrochloric acid to soak, neutralize, rinse, extract glue in water bath, add hydrophilic glue and potassium chloride to dissolve, add flavoring agent, cool and shape, Store frozen. The green tea nutritional parfait developed by the invention is rich in nutrition, high in protein content, low in fat content, and has obvious tea fragrance, is easily absorbed by the human body, and can help digestion. It tastes cool and lubricated, and melts in the mouth. It has broad market prospects, wide source of raw materials, simple production process, low production cost, and is suitable for industrial production.

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

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/06A23L1/30A23L1/305A23L1/27A23L5/40A23L21/10
Inventor 汪少芸黄琦敏赵立娜洪晶
Owner FUZHOU UNIV
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