Mildewproof tea cake production technology

A production process, anti-mold tea technology, applied in the field of cake processing, can solve the problems of loss of taste, unfavorable storage, easy to mildew, etc., to achieve the effect of increasing the incidence of mildew, simple production process, and reducing moisture

Inactive Publication Date: 2016-08-03
周茂伟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the limited shelf life of the raw materials used in the current cakes, it is very easy to go moldy after a long time, which is not conducive to storage. The loss of the original taste also makes most people unable to taste the delicacy of pastries. If the shelf life is increased, preservatives will be added during production and processing, and the harm of preservatives to the human body is no less than that of mildewed food. Easy to be applied and promoted in real life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The present embodiment provides a kind of production technology of mildew-proof tea cake, comprises the following steps:

[0018] 1) Soak the tea leaves in water for 1-2 minutes, filter out the water while it is hot, and take out the tea leaves;

[0019] 2) Put the tea leaves treated in step 1) in a container, add water to keep the temperature at 88-93°C, stir well and cook for 30-40 minutes, then move to a water mill, grind the tea leaves to a slurry, and obtain tea slurry for later use ;

[0020] 3) Stir the xylitol and the tea slurry treated in step 2) according to parts by weight, mix, heat and cook, then add the cake main ingredients and salad oil in turn, and stir fully until the material is sticky, cool to room temperature, and control Moisture content is 2-3% molding;

[0021] 4) add one layer of icing layer wrapping on the pastry surface after step 3) molding.

Embodiment 2

[0023] The present embodiment provides a kind of production technology of mildew-proof tea cake, comprises the following steps:

[0024] 1) Soak the tea leaves in water for 1-2 minutes, filter out the water while it is hot, and take out the tea leaves;

[0025] 2) Put the tea leaves treated in step 1) in a container, add water to keep the temperature at 88-93°C, stir well and cook for 30-40 minutes, then move to a water mill, grind the tea leaves to a slurry, and obtain tea slurry for later use ;

[0026] 3) Stir the xylitol and the tea slurry treated in step 2) according to parts by weight, mix, heat and cook, then add the cake main ingredients and salad oil in turn, and stir fully until the material is sticky, cool to room temperature, and control Moisture content is 2-3% molding;

[0027] 4) add one layer of icing layer wrapping on the pastry surface after step 3) molding.

[0028] The water temperature used in step 1) is 93-97°C.

[0029] The heating temperature in ste...

Embodiment 3

[0031] The present embodiment provides a kind of production technology of mildew-proof tea cake, comprises the following steps:

[0032] 1) Soak the tea leaves in water for 1-2 minutes, filter out the water while it is hot, and take out the tea leaves;

[0033] 2) Put the tea leaves treated in step 1) in a container, add water to keep the temperature at 88-93°C, stir well and cook for 30-40 minutes, then move to a water mill, grind the tea leaves to a slurry, and obtain tea slurry for later use ;

[0034] 3) Stir the xylitol and the tea slurry treated in step 2) according to parts by weight, mix, heat and cook, then add the cake main ingredients and salad oil in turn, and stir fully until the material is sticky, cool to room temperature, and control Moisture content is 2-3% molding;

[0035] 4) add one layer of icing layer wrapping on the pastry surface after step 3) molding.

[0036] The water temperature used in step 1) is 93-97°C.

[0037] The mass ratio of water and te...

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PUM

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Abstract

The invention provides a production process of mildew-resistant tea cake, comprising the following steps: 1) soaking tea leaves in water for 1-2 minutes, filtering out the water while hot, and taking out the tea leaves; 2) placing the tea leaves treated in step 1) in a container Add water to the mixture at a constant temperature of 88-93°C, stir thoroughly for 30-40 minutes, and cook for 30-40 minutes, then move to a water mill, grind the tea leaves to a slurry, and obtain a tea slurry for later use; 3) Xylitol and the processed The tea slurry is stirred, mixed, heated and steamed according to the weight part, and then the main ingredients of the pastry and salad oil are added in turn, and fully stirred until the material is sticky, cooled to room temperature, and the water content is controlled to be 2-3% to form; 4) in Step 3) Add one layer of icing on the surface of the formed pastry. Through the method provided by the invention, the tea cake is not easy to mildew, and the beneficial components of the tea leaves in the cake are fully extracted, easily absorbed and utilized by the human body, and the taste of the cake is also increased, which can be further popularized and applied.

Description

technical field [0001] The invention relates to the field of pastry processing methods, in particular to a production process of mold-proof tea cakes. Background technique [0002] As a kind of food material imported from the West, pastry is mainly made of flour or rice flour, sugar, oil, eggs, dairy products, etc., with various auxiliary materials, fillings and seasonings. , Fried, fried and other ways of processing. There are various kinds of pastries, and there are more than 3,000 kinds of them. People living in today's society are also more and more fond of cakes. [0003] However, due to the limited shelf life of the raw materials used in the current cakes, it is very easy to go moldy after a long time, which is not conducive to storage. The loss of the original taste also makes most people unable to taste the delicacy of pastries. If the shelf life is increased, preservatives will be added during production and processing, and the harm of preservatives to the human ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D13/00A21D2/36A23G3/34A23G3/48A23G3/54
CPCA21D2/36A23G3/343A23G3/48A23G3/54
Inventor 周茂伟
Owner 周茂伟
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