A Yerba mate nano-tea cake

A technology of Yerba Mate and Yerba Mate, applied in food preparation, food forming, food science and other directions, can solve problems such as being unsuitable for obese people and diabetics, increasing the burden on pancreatic islets, etc., achieving fine powder quality, improved taste, and efficacy. Good results

Inactive Publication Date: 2015-05-06
XINCHANG COUNTY MADAI TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still more sugar and cream in the raw materials of this invention, which will increase the burden on the islets and is not suitable for obese people and diabetics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] The distribution ratio of the raw material components of the present invention is: 50%-60% of flour, 10%-15% of the stems and leaves of Mate mate, 2%-5% of raisins, 2%-5% of pitted jujubes, and 2%-5% of dried black mulberries. 5%, xylitol 4%-6%, sesame oil 2%-4%, honey 8%-10%.

[0011] According to the above weight ratio, put the flour on the basket to keep the pressure of 0.1-0.15Mpa, steam at 100-110°C for 25-35 minutes, take it out and pass it through a 100-mesh sieve for use;

[0012] First, add the collected yerba mate stems and leaves and dried jujube to tap water with a hardness of 0.05mmol / L to soften the raw materials, and use a countercurrent extraction machine for continuous extraction. The amount of feed, water addition, water temperature, Parameters such as the residence time of the material in the equipment can be adjusted according to the nature of the material. Use a plate heat exchanger and a water cooler to cool the processed raw materials. After cool...

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PUM

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Abstract

The present invention provides a Yerba mate nano-tea cake. Component ratios of raw materials of the Yerba mate nano-tea cake are as follows: flour 50%-60%, Yerba mate leaves and stems 10% -15%, raisins 2%-5%, pitted Chinese dates 2%-5%, dried black mulberries 2%-5%, xylitol 4%-6%, sesame oil 2%-4% and honey 8%-10%. The processing technique comprises the following steps: steaming the flour with a weight according to the component ratios in a food steamer, removing the flour, and sifting the flour through a sieve for later use; countercurrent extracting, cooling, butterfly separating, microfiltrating, vibrating and grinding the Yerba mate leaves and stems and the sun dried pitted Chinese-dates according to the component ratios, and thereby obtaining nano-powder; mixing and rubbing the nano-powder with the prepared flour, mould forming, packaging, sterilizing the mixture, and finally obtaining the Yerba mate nano-tea cake; selecting the vacuum packaging, sterilizing the Yerba mate nano-tea cake by microwave, and storing the Yerba mate nano-tea cake at 10-12 DEG C. The Yerba mate nano-tea cake is applicable to a wide range of people. The Yerba mate is rich in minerals including vitamins, iron, calcium, fiber, etc., and has an aromatic odor. The use of xylitol increases sweetness of the Yerba mate nano-tea cake, but does not increase the burden on the pancreatic islet, and cosmetic effects in cultivating Qi and enriching the blood, and resisting aging are realized.

Description

technical field [0001] The invention relates to a pastry and a preparation method thereof, in particular to a yerba mate nano-tea cake. Background technique [0002] Pastry refers to rice, flour, beans, etc. as the main raw materials, and is equipped with various auxiliary materials, fillings and seasonings, processed into a certain shape, and then baked, baked, steamed, fried and other methods of cooked food products. . Cakes can be used not only as breakfast, but also as refreshments, as snacks during banquets, and as a leisure food that many people usually choose. [0003] Most of the current cakes are sweet, and excessive intake will cause sweet and greasy feeling, and it is not suitable for obese people and diabetics. Adding tea fragrance to pastries will reduce the sweetness and greasy feeling, and increase the fragrance of tea, and can integrate the nutrients of tea. [0004] In the patent CN102578188A, a health-care green tea cake is disclosed, which is made of pa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/212A23L1/30A23P1/12A23L33/105A23P30/10A23P30/20
Inventor 不公告发明人
Owner XINCHANG COUNTY MADAI TEA IND
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