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Manufacturing method of ready butter tea and tsampa

A production method and the technology of butter tea, which are applied in the fields of baked food, food science, baking, etc., can solve the problems of inconvenient eating, etc., and achieve the effect of being easy to carry and durable for storage

Inactive Publication Date: 2015-03-18
SOUTHWEST UNIVERSITY FOR NATIONALITIES
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0004] In order to overcome the disadvantage that traditional Tibetan buttered tea and tsampa are inconvenient to eat, the present invention provides a method for making instant buttered tea and tsampa food. Traditional buttered tea and tsampa are mixed and processed into a ready-to-eat solid food

Method used

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Embodiment Construction

[0011] Recipe: 500g of brick tea; 1000g of ghee; 300g of salt; 5000g of maltodextrin; 5L of milk; 50g of emulsifier (monoglyceride stearate HLB10); about 30-40kg of fried barley flour; 50L of purified water.

[0012] Production: boil 50L of pure water, add 0.5kg of brick tea, add 300g of salt, boil for 15-25 minutes, then filter to get strong tea juice. The filtered strong tea juice is heated and maintained at 50~70°C, and 5000g of maltodextrin with a DE value of about 20 and 5000g of milk are added with stirring; 50g of emulsifier is added under strong stirring, and then 1000g of ghee is gradually added in batches, and made It is fully emulsified, and the emulsified butter tea is a light milky white liquid with a certain consistency. Take 50L of emulsified ghee milk, gradually add highland barley fried flour in batches, and keep stirring. Add about 30~35kg highland barley fried flour, stir until mixed into a kind of scattered small particles, the size of the particles is like...

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PUM

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Abstract

The invention relates to a manufacturing method of ready butter tea and tsampa. The main raw materials comprise brick tea, butter, highland barley fried flour and salt, and the auxiliary materials comprise milk, maltodextrin, and emulsion agent (glycerol monostearate). The method comprises the following steps of firstly, boiling the butter tea, gradually mixing the highland barley fried flour into the butter tea, stirring to form dispersive small particles, sending into extrusion equipment to compress into 15mm<3> square blanks, putting the square blanks into an 160 DEG C oven, and baking for 5-8 minutes. The baked butter tea and tsampa square food has the advantages of yellow and bright color, crispness and refreshing, milky smell, easy storage, and convenient eating.

Description

technical field [0001] The invention belongs to ethnic characteristic food, and relates to a method for making instant butter tea and tsampa food, which is characterized in that traditional butter tea and tsampa are mixed to make a solid food, which is ready to eat after opening the bag. Background technique [0002] Buttered tea and tsampa are essential drinks and food for Tibetan herdsmen’s daily life. The main ingredients of buttered tea are tea leaves, ghee and a little salt. After the buttered tea is rich and mellow, it is rich in nutrition and high in energy. It is the main source of water-soluble vitamins in Tibetan herdsmen’s food For many years, Tibetan herdsmen have been drinking buttered tea and eating tsampa, entertaining guests, keeping warm and warding off the cold. The traditional method of making butter tea is to boil the tea with tea leaves first, take only the tea water, pour it into a container, add ghee, the ghee is yak oil, in block shape, slowly stir it...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 陈炼红李键索化夷
Owner SOUTHWEST UNIVERSITY FOR NATIONALITIES
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