Matcha bechamel and making method thereof

A technology for seasoning sauce and matcha powder, which is applied in the functions of food ingredients, food forming, food science, etc., can solve the problems of easy oxidative browning during processing and storage, no reports of matcha seasoning sauce, and insufficient tea taste. , to achieve the effect of convenient dietary needs, good social and economic value, and delicate taste

Inactive Publication Date: 2016-04-20
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Most of the matcha-flavored foods on the market lack tea taste, are prone to oxidative browning during processing and storage, and have a short shelf life (for example, the storage period of matcha baked products without coloring and preservatives is only 10-15 days under refrigerated conditions), and Many substances such as green artificial coloring are added, which makes the originally healthy matcha food leave a gap in the minds of consumers
However, in life, due to objective factors such as time and operational skills, it is difficult for people to make matcha and matcha-flavored food by themselves at any time to ensure their safety and health.
[0004] If matcha can be made into a sauce similar to salad dressing or tomato sauce, it can fully meet the needs of people to make matcha-flavored food by themselves, such as fillings or dipping materials for baked goods such as burgers, cold salads, and toast. application prospect, but there is no report about matcha sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The present embodiment provides a matcha seasoning sauce, comprising the following raw materials in parts by weight: matcha powder 7, whipped cream 106, milk 200, sugar 60, citric acid 0.6, thickener 2, and the thickener is xanthan gum Mix the resulting mixture with chitosan in a mass ratio of 1:1.

[0033] The preparation method of above-mentioned matcha sauce, comprises the following steps:

[0034] (1) In a water bath at 45°C, mix matcha powder, citric acid and 70 parts by weight of milk together, and stir (300rpm) until the matcha powder is evenly dispersed without lumps to obtain matcha milk;

[0035] (2) In a water bath at 90°C, mix whipped cream, sugar, and the rest of the milk together, stirring constantly (300rpm), until a light yellow thick slurry is formed, then add the thickener, and then add the thickener at 110°C Stir (900rpm) for 14min at ℃ to obtain a cream slurry;

[0036] (3) Cool the cream slurry to 35°C, add matcha milk, then stir (900rpm) to mix e...

Embodiment 2

[0040] The present embodiment provides a matcha seasoning sauce, comprising the following raw materials in parts by weight: matcha powder 5, whipping cream 100, milk 180, sugar 40, citric acid 0.1, thickener 0.8, the thickener is carrageenan and Chitosan was mixed with the resulting mixture in a mass ratio of 0.8:1.

[0041] The preparation method of above-mentioned matcha sauce, comprises the following steps:

[0042] (1) In a water bath at 50°C, mix matcha powder, citric acid and 45 parts by weight of milk together, and stir (300rpm) until the matcha powder is evenly dispersed without lumps to obtain matcha milk;

[0043] (2) In a water bath at 95°C, mix whipped cream, sugar, and the rest of the milk together, and keep stirring (180rpm) until a light yellow thick slurry is formed, then add the thickener, and then add the thickener at 120 Stir (900rpm) for 10min at ℃ to obtain a cream slurry;

[0044] (3) Cool the cream slurry to 40°C, add matcha milk, then stir (300rpm) to...

Embodiment 3

[0048] The present embodiment provides a matcha seasoning sauce, comprising the following raw materials in parts by weight: matcha powder 8, whipped cream 112, milk 220, sugar 80, citric acid 1, thickener 3, and the thickener is xanthan gum Mix the resulting mixture with chitosan at a mass ratio of 0.9:1.

[0049] The preparation method of above-mentioned matcha sauce, comprises the following steps:

[0050] (1) In a water bath at 40°C, mix matcha powder, citric acid and 60 parts by weight of milk together, and stir (300rpm) until the matcha powder is evenly dispersed without lumps to obtain matcha milk;

[0051] (2) In a water bath at 100°C, mix whipped cream, sugar, and the rest of the milk together, stirring continuously (300rpm), until a light yellow thick slurry is formed, then add the thickener, and then add the thickener at 100°C Stir (900rpm) for 18min at ℃ to obtain a cream slurry;

[0052] (3) Cool the cream slurry to 37°C, add matcha milk, then stir (500rpm) to mi...

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PUM

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Abstract

The invention provides a matcha bechamel. The matcha bechamel is made from, by weight, 5-8 parts of matcha powder, 100-112 parts of unsalted butter, 180-220 parts of milk, 40-80 parts of white sugar, 0.1-1 part of citric acid and 0.8-3 parts of a thickener. The invention also provides a making method of the matcha bechamel. The making method includes the following steps of 1 mixing the matcha powder, the milk and the citric acid together to obtain matcha milk, 2 mixing and boiling the unsalted butter and the white sugar together to obtain butter cream, 3 cooling the butter cream, adding the matcha milk, performing even stirring and mixing, and then obtaining the matcha bechamel after emulsification and homogeneous treatment. The matcha bechamel is reasonable in formula, yellowing caused by magnesium removal of chlorophyll in matcha and browning caused by tea polyphenol oxidization can be effectively delayed, oxidization browning during processing and storage is slower, natural emerald green color and luster of the matcha are kept, and the matcha bechamel has the unique flavor of the matcha and also has milk flavor, is tasty and delicious, has delicate taste and has the nutrition and health care effects of the matcha.

Description

technical field [0001] The invention relates to the technical field of tea food processing, in particular to a matcha sauce and a preparation method thereof. Background technique [0002] As one of the three major non-alcoholic beverages in the world, tea is deeply loved by people from all over the world. Tea has the functions of anti-oxidation, eliminating free radicals, anti-mutation, anti-aging, anti-cancer, and anti-cardiovascular disease. Among them, matcha is the freshest and most nutritious tea so far. Matcha has the characteristics of emerald green color, high aroma and mellow taste. In recent years, matcha-flavored foods have become increasingly popular, and matcha-flavored biscuits, cakes and drinks are widely welcomed by people. [0003] Most of the matcha-flavored foods on the market lack tea taste, are prone to oxidative browning during processing and storage, and have a short shelf life (for example, the storage period of matcha baked products without coloring...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L29/00A23L33/105A23P10/35
CPCA23V2002/00A23V2200/30A23V2200/048A23V2250/032A23V2250/628
Inventor 刘政权王敬涵赵开飞胡飞张正竹陈全胜梁进
Owner ANHUI AGRICULTURAL UNIVERSITY
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