Dried tea leaf with refreshing taste and preparation technology thereof

Abstract

The present invention discloses a dried tea leaf with a refreshing taste and a preparation technology thereof. The dried tea leaf consists of the following raw materials in parts by weight: soybeans 150-200 parts, mint leaves 8-12 parts, freshwater shrimp powder 1-3 parts, fresh lilies 10-12 parts, sweet bell red peppers 5-7 parts, truffles 2-4 parts, radix puerariae 3-5 parts, soy sauce 8-10 parts, crystal sugar 3-5 parts, tea leaves 4-6 parts, star anises 2-4 parts, cinnamon barks 1-3 parts, licorice 3-5 parts, and fennel 1-3 parts. In the processing technology, the soybeans soaked for a first time, freezed, dried, and soaked for a second time before being grinded, which greatly reduces the original soaking time of the soybeans, and improves production efficiency of the dried tea leaves. The mint leaves are added into the soybean milk, which enables the dried tea leaves to be full of the mouthfeel of the refreshing mint leaves.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a dry tea with a refreshing taste and a preparation process thereof. Background technique [0002] Due to the rich nutrition of soybeans, it contains about 40% protein, unsaturated fatty acids, multiple vitamins and minerals, as well as functional ingredients such as soybean isoflavones with health care functions. Therefore soybean food is more and more subject to people's welcome, such as dried tea. The traditional preparation process of dried tea is to directly grind soybeans into soy milk, then make white dry from the soy milk according to the traditional process, and then stew the white dry to obtain dried tea. [0003] In the beating process, the traditional method is to soak soybeans for a period of time, but the process of soaking is cumbersome and time-consuming. In the process of soybean milk processing, high-temperature sterilization is often used. Long-term heat treatm...

AI Technical Summary

Problems solved by technology

[0003] In the beating process, the traditional method is to soak soybeans for a period of time, but the process of soaking is cumbersome and time-consuming

In the process of soybean milk processing, high-temperature sterilization is often used. Long-term heat treatment will lead to excessive denaturation of protein in soybean milk, loss of nutrients such as amino acids and vitamins, and browning, which will affect the color, flavor and nutritional content of soybean milk.