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Tea leaf caramel color preparation method

A tea caramel, caramel color technology, applied in the field of caramel color preparation, can solve the problems of poor hygiene index, poor quality, single salt-resistant caramel, etc.

Active Publication Date: 2015-11-18
李镇阔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The caramel industry in our country is very backward. Most of the output is produced by workshop-style manual methods. There are very few manufacturers that can produce it with more scientific methods, and they can only produce a single salt-resistant caramel that is used in soy sauce. , the quality is poor, and the hygienic indicators are also very poor
A few years ago, the acid-resistant caramel used in cola beverages could not be produced, and it had to be imported at a high price. So far, there is no official manufacturer of solid caramel

Method used

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  • Tea leaf caramel color preparation method

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Experimental program
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Effect test

Embodiment 1

[0030] A preparation method of tea caramel color, which comprises the following steps:

[0031] 1) The caramel-colored raw materials of the tea leaves are first rinsed with green tea leaves, steamed at a high temperature of 100-105°C for 3-5 minutes, cooled to room temperature, and then put into a large ceramic vat to seal and ferment for the first time. The temperature of the fermentation environment is controlled At 30°C, 24-30 hours, stirring once every 20 hours, so that the tea leaves in the vat can be fermented more evenly for later use;

[0032] 2) Add Aspergillus sojae to the flour and stir well; take the tea leaves that have been fermented in a large tank for the first time and mix them evenly with the flour added with Aspergillus sojae. The ratio of flour to Aspergillus sojae is 5000 parts: 4 parts. The flour ratio of Aspergillus sojae is 100:8, and the temperature of the fermentation environment is controlled at 28-36°C. After 240 hours of fermentation, stir twice a ...

Embodiment 2

[0035] 1) The caramel-colored raw materials of the tea leaves are first rinsed with green tea leaves, steamed at a high temperature of 100-105°C for 3-5 minutes, cooled to room temperature, and then put into a large ceramic vat to seal and ferment for the first time. The temperature of the fermentation environment is controlled At 42°C, 30-48 hours, stirring once every 26 hours, so that the tea leaves in the vat can be fermented more evenly for later use;

[0036] 2) Add Aspergillus sojae to the flour and stir well; take the tea leaves that have been fermented in a large vat for the first time and mix them well with the flour added with Aspergillus sojae. The ratio of flour to Aspergillus sojae is 5000 parts: 6 parts. The ratio of the flour of Aspergillus sojae is 100:16, and the temperature of the fermentation environment is controlled at 28-36°C. After 360 hours of fermentation, stir twice a day, with an interval of 8-12 hours between the two times; ferment in a cool place un...

Embodiment 3

[0039] The culture process of Aspergillus sojae comprises the following steps, select the Aspergillus sojae BI spore protoplasts cultivated for 5 days, and prepare the spore suspension from fresh slant cultures where green spores begin to grow vigorously, using 25mmol / Lβ-mercaptoethanol+5mmol / LNa 2 EDTA system pretreatment for 20min, enzymolysis conditions are 1% lysozyme + 1% helicase + 1% cellulase, sorbitol osmotic pressure stabilizer (0.6mol / L, pH6.1), enzymolysis temperature 35℃, enzyme Solution 3h, medium is 0.6mol / L soybean juice medium, soybean juice medium: KH 2 PO 4 1g, MgSO 4 015g (NH 4 ) 2 SO 4 0.15g, soluble starch 20g, agar powder 20g, soybean juice 1000mL, regenerated by coating method, cultivated for 18 hours, 1000r / min, and centrifuged for 8 minutes to obtain Aspergillus sojae.

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Abstract

The present invention discloses a tea leaf caramel color preparation method which comprises the following steps: 1) firstly picked fresh tea leaves are rinsed, cooked at a high temperature of 100-120 DEG for 3-5 minutes, cooled to room temperature, and subjected to a sealed fermentation; 2) flour is added with aspergillus sojae, the mixture is stirred evenly, the firstly fermented tea leaves obtained in the step 1 is fully stirred evenly with the flour, the mixture is fermented in the shade until the mixture is completely black and has a soy sauce fragrant taste, and the fermentation is completed. The advantages of the caramel colored tea leaves are that the tea leaves have pure and natural caramel colors, and are rich in nutrients.

Description

technical field [0001] The invention belongs to the field of food engineering, and in particular relates to a method for preparing caramel color of tea leaves. Background technique [0002] Caramel pigment is also known as caramel, English Caramel. Caramel coloring is a natural coloring agent widely used in the food industry, and it is an important member of food additives. [0003] According to the definition in the Food Chemicals Codex of the United States, caramel coloring is usually a complex mixed type of compound, some of which exist in the form of colloidal aggregates, which can be produced by heating carbohydrates alone or in food acid, alkali, Salt is involved in the synthesis. Caramel coloring is usually a brownish-black to black liquid or solid with a burnt sugar smell and a somewhat bitter taste. Its raw materials are mostly hydrolyzed products or partially hydrolyzed products of fructose, glucose, invert sugar, sucrose and starch. Caramel pigment is dark bro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/14
Inventor 李镇阔
Owner 李镇阔
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