Chocolate-flavored tea seed polypeptide buccal tablet and preparation method thereof
A technology of tea seeds and chocolate, which is applied in the direction of protein-containing food ingredients, food ingredients as taste improvers, cocoa, etc., can solve the problems of waste incineration, waste of resources, rot, etc., and achieve improved utilization, lower cholesterol, and mellow taste Effect
Inactive Publication Date: 2016-10-05
ANHUI HUAYIN CAMELLIA OIL
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Problems solved by technology
Except for a few tea seeds that are mixed with camellia seeds to extract oil, most of them are incinerated by waste or fall off naturally, and rot in the ground, resulting in a waste of resources
Method used
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Experimental program
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Embodiment
[0018] A chocolate-flavored tea seed polypeptide lozenge according to the present invention is composed of the following raw materials by weight (kg): 1500 tea seed paste, 40 water chestnut starch, 15 protein sugar, 20 non-dairy creamer, 20 maltodextrin, and black sesame Powder 10, plum juice 30, cocoa powder 8, chicken powder 13, sesame oil 6, sodium carboxymethyl cellulose 13, magnesium stearate 8, bromelain appropriate amount.
[0019] The preparation method of chocolate-flavored tea seed polypeptide buccal tablet comprises the following steps:
[0020] (1) Degrease the tea seed dregs and crush them into particles with a particle size of 55-60 mesh, and then put them into a sodium hydroxide solution with a pH of 9-10 that is 13-15 times its weight. Under the condition of -50°C, carry out microwave treatment for 6-7min, microwave power is 550-600w, then carry out ultrasonic treatment for 50-60min, ultrasonic frequency is 35-40kHz, then centrifuge at 4000-4500r / min for 20-25m...
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The invention discloses a chocolate-flavored tea seed polypeptide buccal tablet, characterized by being made from the following materials according to parts by weight: 1500-1600 parts of tea seed meal, 40-50 parts of water caltrop starch, 15-20 parts of protein sugar, 20-25 parts of creamer, 20-30 parts of maltodextrin, 10-12 parts of black sesame seed powder, 30-40 parts of sour plum juice, 8-10 parts of cocoa powder, 13-15 parts of chicken powder, 6-8 parts of sesame seed oil, 13-15 parts of sodium carboxymethyl cellulose, 8-10 parts of magnesium stearate, and suitable bromelain. The substances such as polypeptides and amino acids are generated by extracting tea seed proteins from tea seed meal and hydrolyzing under the action of a biological enzyme, utilization rate of tea seed is increased, economic benefit is improved, a produced polypeptide product has the functions such as high oxidation resistance and cholesterol lowering, the additions such as the black sesame seed powder, chicken powder and cocoa powder are rich in nutrition, and the buccal tablet has mellow taste and a unique chocolate smell.
Description
technical field [0001] The invention belongs to the field of food processing, in particular to a chocolate-flavored tea seed polypeptide buccal tablet and a preparation method thereof. Background technique [0002] my country is the hometown of tea. There are currently 25 million mu of tea gardens. Generally, about 200Kg of tea seeds can be produced per mu. Tea seeds are the fruit of tea trees and are by-products of tea production. For a long time, people have insufficient development and utilization of tea seeds. Except for a few tea seeds which are mixed with camellia seeds to extract oil, most of them are incinerated by waste or fall off naturally, and rot in the ground, resulting in a waste of resources. Tea seeds are mostly round or oval, rough, dry, dull in appearance, darker in color and black in color; tea seed kernels are white or light yellow. No oily taste, bitter and astringent. Research results show that mature tea seeds are composed of 23%-27% fruit shell, 2...
Claims
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IPC IPC(8): A23L33/00A23L33/18A23L33/10A23L13/50A23G1/50
CPCA23G1/50A23V2002/00A23V2200/16A23V2200/3262A23V2250/55
Inventor 魏星陈伟魏柱银陈同铸郝中存
Owner ANHUI HUAYIN CAMELLIA OIL