A production system for dry tea

A production system and dried tea technology, which is applied in the field of food processing, can solve the problems of the loss of nutritional components of dried tea, the loss of nutritional value of dried tea, and the short shelf life and freshness period of dried tea products, so as to improve the foaming phenomenon and reduce resources. Effects of energy consumption and reduced cooking time

Active Publication Date: 2018-05-01
JINCAIDI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] One of the objectives of the present invention is to overcome the serious loss of nutritional value of existing dried tea, and its quality and taste need to be further improved, and to provide a production system for dried tea
[0009] The second object of the present invention is to solve the problems that the dried tea products obtained by adopting the existing dried tea production process have a relatively short shelf life and fresh-keeping period, serious loss of nutrients in the dried tea, and the quality and taste of the dried tea obtained need to be further improved. A continuous production system for dry tea is provided

Method used

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  • A production system for dry tea
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  • A production system for dry tea

Examples

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preparation example Construction

[0069] The preparation process of the new brine of the present invention is as follows: mixing and diluting soybean paste and normal temperature water according to the mass ratio of 1: (3-4), stirring evenly, heating to 98-100°C and boiling for 40-60 minutes, and then undergoing pressure filtration treatment That is the new halogen material. In this embodiment, after the new stewed material is stewed through the dried tea, it is filtered and left to stand, and the supernatant liquid is taken to obtain the old stewed material.

[0070] In this example, the mixture of new and old brine is used as the brine material, and at the same time, the mixing ratio of new brine and old brine, the specific brine making process parameters and the preparation process of new brine are optimized, so that the taste of the obtained dried tea can be effectively improved. and color.

[0071] (7) Blow-drying and quenching treatment: more optimally, the dried sauce after marinating is transported to...

Embodiment 1

[0086] The dried tea production system of this embodiment includes a soaking tank, a pulping mechanism, a pulping tank, a forming machine and a stewing tank, and the specific steps of using this device for production are as follows:

[0087] (1) Bean selection and pretreatment: select soybeans with full grains, no insect erosion, and no impurities, and wash them to remove various bacteria adhering to the columnar cells of the soybean epidermis.

[0088] (2) Soaking: Soak the pretreated soybean raw materials in a soaking tank, wherein the mass ratio of soybeans to soaking water is 1:2.5, the pH value is 6.3, and the hardness of the soaking water is below 50 (50mgCa salt / L) , Fe content is below 0.3ppm. The soaked soybeans are washed again with clean water, so as to remove the silt and microorganisms attached to the soybean surface, and reduce the acidity of the soaked soybeans.

[0089] (3) Pulping: using soaked soybeans for pulping to obtain cooked pulp.

[0090] 1) Grinding...

Embodiment 2

[0102] The dried tea production system of the present embodiment has the same structure as in Example 1, and the specific steps of its production are:

[0103] (1) Bean selection and pretreatment: select soybeans with full grains, no insect erosion, and no impurities, and wash them to remove various bacteria adhering to the columnar cells of the soybean epidermis.

[0104] (2) Soaking: Soak the pretreated soybean raw materials in a soaking tank, wherein the mass ratio of soybeans to soaking water is 1:3, the pH value is 6.5, and the hardness of the soaking water is below 50 (50mgCa salt / L ), Fe content is below 0.3ppm. The soaked soybeans are washed again with clean water, so as to remove the silt and microorganisms attached to the soybean surface, and reduce the acidity of the soaked soybeans.

[0105] (3) Pulping: using soaked soybeans for pulping to obtain cooked pulp.

[0106] 1) Grinding and crushing (refining): After soaking soybeans, they are ground by a refiner, ther...

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Abstract

The invention discloses a production system of dried tea, which belongs to the field of food processing. A production system for dried tea of ​​the present invention includes a soaking tank, a pulping mechanism, a pointing bucket, a forming machine, a stewing tank, a drying device and a cooling device, and the pulping mechanism includes a refining device, a centrifugal separation device, a continuous closed overflow cooking system and a cooked pulp filtering device, wherein the continuous closed overflow cooking system is composed of 8-10 cooking tanks, and each cooking tank is provided with a soybean milk inlet , soybean milk outlet and steam inlet, wherein, the soybean milk inlet of the next cooking tank is connected with the soybean milk outlet of the previous cooking tank through the overflow pipe, and the soybean milk outlet of the terminal cooking tank is connected with the cooked milk storage tank through the overflow pipe . Adopting the technical solution of the invention can effectively prolong the preservation period of the dried tea product, reduce the loss of nutrients in the dried tea, and ensure the taste and quality of the dried tea obtained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to a production system of dried tea. Background technique [0002] Soybean contains rich and comprehensive nutrients. It integrates high protein, amino acid and various trace elements necessary for human body. Foods made from soybeans are the best food for people with high blood pressure, diabetes and obesity to keep fit. At present, soybeans can be processed into a variety of convenient soybean products. The protein content of soybean products is generally higher than that of chicken and lean meat. It is a nutritious food and is quite popular in the market. Among them, dried tea is a product obtained by further processing the made tofu with soybean as raw material. It has high nutritional value, delicious taste and is ready-to-eat, so it has won the favor of consumers. [0003] The existing dry tea production process generally includes: soybean cleaning-me...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C20/02A23L11/45
CPCA23C20/025
Inventor 麻志刚何德金韩玉保丁国华
Owner JINCAIDI FOOD CO LTD
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