Tea noodles and preparation method thereof

A noodle and tea technology, applied in the field of noodle and its preparation, can solve the problems of not being suitable for dietary structure, not taking into account various needs, etc., and achieve the effect of bright color, good digestion, and soft noodle

Inactive Publication Date: 2014-02-19
四川省巴中龙头食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, adding auxiliary materials with different flavors into the flour has become the new favorite of many noodles in the market, and these auxiliary materials are generally added in a refined way, such as soaking into an aqueous solution and adding it to the dough for processing into noodles. The processing focuses on the essence of noodles, but does not take into account the various needs of people. It is not suitable for people's dietary structure, because people must consume a certain amount of crude fiber every day to facilitate digestion.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of tea noodles, the selected tea leaves are ground into tea powder, the particle size is 600 mesh, the tea powder is weighed 5kg, flour is weighed 30kg, soybean powder 10kg, salt 2kg, alkaline water 1kg.

[0024] The preparation method of tea noodles comprises the following steps:

[0025] a. Soak the weighed tea powder in an appropriate amount of drinking water at 30°C (the required amount of drinking water is conventional, that is, the weight ratio of flour (including tea powder and other powders) to water is 2-3:1 ), soak for 1 hour until cooled, and stir once every 20 minutes;

[0026] b. Add the prepared soybean powder into the tea powder solution in step a, soak for 0.5 hours, and stir well;

[0027] c. Add salt and alkaline water and stir well;

[0028] d. Weigh the flour and add it to the noodle mixer. At the same time, add the tea, vegetable protein powder, salt and alkaline water solution that was stirred in step c into the noodle mixer, and knead the...

Embodiment 2

[0032] A kind of tea noodles, the selected tea leaves are ground into tea powder, the particle size is 700 mesh, the tea powder takes 2.5kg, flour takes 40kg, mung bean powder 5kg, salt 1.5kg, alkaline water 1kg.

[0033] The preparation method of tea noodles comprises the following steps:

[0034] a. Soak the weighed tea powder in an appropriate amount of drinking water at 40°C for 2 hours until cooling, and stir once every 30 minutes;

[0035] b. Add the prepared soybean powder into the tea powder solution in step a, soak for 0.5 hours, and stir well;

[0036] c. Add salt and alkaline water and stir well;

[0037] d. Weigh the flour and add it to the noodle mixer. At the same time, add the tea, vegetable protein powder, salt and alkaline water solution that was stirred in step c into the noodle mixer. Stir the noodles for 20 minutes and mix them well. Discharge;

[0038] e. Put the discharged dough into the noodle press and press it repeatedly for at least 5 times, and th...

Embodiment 3

[0041] A kind of tea noodles, the selected tea leaves are ground into tea powder, the particle size is 600 mesh, the tea powder takes 2.5kg, flour takes 30kg, soybean powder 5kg, salt 1.5kg, alkaline water 1kg.

[0042] The preparation method of tea noodles comprises the following steps:

[0043] a. Soak the weighed tea powder in an appropriate amount of drinking water at 50°C (the required amount of drinking water is the usual amount, that is, the weight ratio of flour (including tea powder and other powders) to water is 2-3:1 ), soak for 3 hours until cooled, and stir once every 30 minutes;

[0044] b. Add the prepared soybean powder into the tea powder solution in step a, soak for 0.5 hours, and stir well;

[0045] c. Add salt and alkaline water and stir well;

[0046] d. Weigh the flour and add it to the noodle mixer. At the same time, add the tea, vegetable protein powder, salt and alkaline water solution that was stirred in step c into the noodle mixer. Stir the noodle...

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PUM

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Abstract

The invention discloses tea noodles which are mainly prepared from flour, tea powder, plant protein powder, salt and alkaline water. The noodles keep the taste of original noodles and also have the taste of tea, and meanwhile the tea contains tea polyphenol, chlorophyll, vitamin C, amino acid and microelement and is beneficial to human health. Meanwhile, the tea is added into the flour in a mode of tea powder so as to increase plant fibers in the flour, and the tea noodles are conducive to digestion after being eaten.

Description

technical field [0001] The invention relates to edible pasta and a processing method thereof, in particular to noodles and a preparation method thereof. Background technique [0002] Noodles are a kind of health care food that is simple to make, convenient to eat, rich in nutrition, can be staple food and fast food. It has long been accepted and loved by the people. Noodles A type of dough made from grain or bean flour and water, which is then either pressed or rolled into sheets and then cut or pressed, or made into strips (narrow or wide, or flat) by rubbing, pulling, pinching, etc. or round) or small flakes, and finally boiled, fried, stewed, and fried. There are many patterns and varieties. [0003] With the continuous development of society, noodles have also undergone great changes in people's lives. Noodles should not only have rich nutrition, but also require health, mouthfeel, and unique local flavor. Therefore, adding auxiliary materials with different flavors i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/30A23L33/10A23L33/185
CPCA23L27/10A23L7/109A23L33/10A23V2002/00
Inventor 邓泽文
Owner 四川省巴中龙头食品有限公司
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