White tea and sticky rice cake and production method thereof

A technology of white tea and glutinous rice, which is applied in food processing, baking, baked food, etc., to achieve the effects of improved stability, large volume, and enhanced nutrition

Inactive Publication Date: 2016-07-27
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to make full use of resources and give full play to the health care function of white tea, the present invention utilizes the tea powder produced in the process of producing white tea and the discarded tea leaves produced in the process of pruning tea trees for comprehensive utilization, and develops a new product of white tea glutinous rice cake with local characteristics of Anji. This product has not been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: the preparation method of micron white tea glutinous rice flour

[0013] Soak 1 kg of discarded fresh tea leaves produced during tea tree pruning with 2000ml of 0.1-0.2% citric acid solution for 3-5 minutes, pick up and drain; put the drained fresh tea leaves in a tumbling microwave dryer for drying 15-35 minutes, bake until the moisture content is below 5%; mix the dried tea leaves with the tea powder produced in the white tea production process and set aside; weigh 80g of white tea and 920g of glutinous rice, and mix the white tea and glutinous rice evenly to become white tea The glutinous rice mixture is set aside; the white tea glutinous rice mixture is pulverized with ultra-fine grinding equipment, and passed through a 300-mesh sieve to obtain micron white tea glutinous rice flour with a particle diameter below 48 microns.

Embodiment 2

[0014] Embodiment 2: a kind of white tea glutinous rice cake and production method thereof

[0015] Get fresh white tea, glutinous rice and process it into micron white tea glutinous rice powder for subsequent use as the method described in embodiment 1. Weigh 1600g of eggs, 1000g of micron white tea glutinous rice flour, 300g of low-gluten wheat flour, 500g of white sugar, 500g of xylitol, 100g of nanofibers, and 1.2g of polylysine according to the formula; Mix the gluten wheat flour evenly to make a mixed powder and sieve it for later use; put the egg shells together with sugar and xylitol into a multifunctional mixer for 5-15 minutes at high speed, add nanofibers and continue beating at high speed for 10-20 minutes Minutes, stir into a stable milky white foam for use; add mixed powder and stir at low speed to form a uniform cake batter; put the cake batter into the automatic quantitative injection molding machine, and automatically quantitatively inject it into the disposab...

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Abstract

The invention discloses a white tea and sticky rice cake and a production method thereof, and belongs to the technical field of food processing.Tea bits generated in the white tea production process and waste tea leaves generated in the tea tree pruning process are comprehensively utilized, and the white tea and sticky rice cake is provided.Eggs, sticky rice, the white tea leaf bits, the waste tea leaves generated in the tee tree pruning process and low-gluten wheat flour are adopted as main raw materials of the cake, white sugar and xylitol are adopted as auxiliary materials, nano fibers, polylysine and the like are added, and the white tea and sticky rice cake is made.The production method is simple in process, high in maneuverability and capable of achieving industrialized production, and energy is saved.

Description

1. Technical field [0001] The invention belongs to the field of food, and specifically refers to a white tea glutinous rice cake and a production method thereof. 2. Background technology [0002] In recent decades, Anji white tea has become a new bright spot in the tea market due to its light taste. At the same time, as a rare and mutated tea tree variety, Anji white tea has also attracted great attention; Anji white tea and white tea with white fluff Different, the whole leaves are white, and the specificity is reversible albinism in spring leaves, that is, as time goes by, the leaf color changes from green to white in the albino stage, and from white to green in the regreen stage; Song Huizong (Zhao Ji)'s "Daguan Tea Theory" records: "White tea is a kind of itself, which is different from ordinary tea. Its leaves are thin and thin, and it is produced by chance between cliffs and forests, although it is not caused by manpower; There are no more than four or five families, ...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/18A21D2/24A21D15/02A21D15/04
CPCA21D2/181A21D2/245A21D2/36A21D15/02A21D15/04Y02P60/85
Inventor袁秋萍许万富胡柳芸罗先平曹国萍卓超祁翼吴国宏张培志陈劼
OwnerZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY