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Black tea noodle and production method thereof

A technology of black tea and tea leaves, applied in the field of black tea noodles and its preparation

Pending Publication Date: 2018-01-26
湄潭县君梦食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, because caffeine has the effect of stimulating the central nervous system, it will have adverse effects on people who consume it, such as headache, anxiety, nausea, insomnia, high blood pressure, pregnant women and children.

Method used

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  • Black tea noodle and production method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of preparation method of black tea noodles, comprises the following steps:

[0021] Step 1: Mix 10kg of tea leaves and 0.1kg of edible alkali evenly and carry out initial fermentation. The initial fermentation time is 28 hours, and the initial fermentation temperature is 28°C;

[0022] Step 2: Put the tea leaves after the primary fermentation in a sieve, turn the tea leaves and use a fan to remove the edible alkali on the surface of the tea leaves, then chop the tea leaves finely and carry out secondary fermentation. The secondary fermentation time is 4 hours, and the secondary fermentation temperature is 40°C ;

[0023] Step 3: Mix the tea leaves after secondary fermentation with 24kg of water and boil them, and filter to obtain tea juice after boiling, the boiling temperature is 200°C, and the boiling time is 1.0h;

[0024] Step 4, 100kg flour is mixed with the above-mentioned tea juice to make dough evenly, and the dough is cooked into noodles; ...

Embodiment 2

[0026] Embodiment 2: a kind of preparation method of black tea noodles, comprises the following steps:

[0027] Step 1: Mix 8 kg of tea leaves and 0.08 kg of edible alkali evenly and carry out initial fermentation. The initial fermentation time is 20 hours, and the initial fermentation temperature is 30°C;

[0028] Step 2: Put the tea leaves in the sieve after the initial fermentation, turn the tea leaves and use a fan to remove the edible alkali on the surface of the tea leaves, then chop the tea leaves finely and carry out the second fermentation. The second fermentation time is 5 hours, and the second fermentation temperature is 30 ℃;

[0029] Step 3: Mix the tea leaves after secondary fermentation with 20kg of water and boil them, filter to obtain tea juice after boiling, the boiling temperature is 180°C, and the boiling time is 1.5h;

[0030] Step 4, 80kg flour is mixed with the above-mentioned tea juice to make dough evenly, and the dough is cooked into noodles;

[003...

Embodiment 3

[0032] Embodiment 3: a kind of preparation method of black tea noodles, comprises the following steps:

[0033] Step 1: Mix 9kg of tea leaves and 0.12kg of edible alkali evenly and carry out initial fermentation. The initial fermentation time is 25 hours, and the initial fermentation temperature is 25°C;

[0034] Step 2: Put the tea leaves in the sieve after the primary fermentation, turn the tea leaves and use a fan to remove the edible alkali on the surface of the tea leaves, then chop the tea leaves finely and carry out secondary fermentation. The secondary fermentation time is 3 hours, and the secondary fermentation temperature is 35 ℃;

[0035] Step 3: Mix the tea leaves after secondary fermentation with 25kg of water and boil them, filter to obtain tea juice after boiling, the boiling temperature is 250°C, and the boiling time is 0.5h;

[0036] Step 4, 90kg of flour is mixed with the above-mentioned tea juice to make dough, and the dough is matured to make noodles;

[...

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Abstract

The invention discloses a black tea noodle. The black tea noodle comprises, by weight, 80-100 parts of wheat flour, 8-10 parts of tea leaves, 20-25 parts of water and 0.08-0.12 part of dietary alkali.A production method of the black tea noodle comprises the following steps: 1, uniformly mixing the tea leaves with the dietary alkali according to above weight parts, and carrying out primary fermentation at 25-30 DEG C for 20-28 h; 2, removing the dietary alkali on the surface of the primarily fermented tea leaves, finely chopping the tea leaves, and carrying out secondary fermentation at 30-40DEG C for 3-5 h; 3, mixing the secondarily fermented tea leaves with water, boiling the obtained mixture at 180-250 DEG C for 0.5-1.5 h, and filtering the boiled mixture to obtain a tea juice; 4, uniformly mixing the wheat flour with the tea juice to obtain a dough, resting the dough, and processing the slaked dough to obtain a noodle; and 5, drying the noodle obtained in step 4 until the water content is 10-11% in order to obtain the black tea noodle. The black tea noodle produced in the invention has the characteristics of high tea polyphenol content and small caffeine content.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a black tea noodle and a preparation method thereof. Background technique [0002] Black tea noodles are made by mixing flour and black tea powder to make dough, then pressing the dough into noodles, and finally drying it. Because black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients ; Compared with ordinary noodles, the black tea noodles produced contain more nutrients. Black tea noodles contain more tea polyphenols and caffeine. Tea polyphenols play an important role in anti-oxidation and removing free radicals in the human body; caffeine has astringent properties and has a certain stimulating effect on the stomach. More stimulating. Noodles are one of the staple foods of mass catering, and people will often eat them. For people ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/105A23F3/36A23F3/38
Inventor 张小军
Owner 湄潭县君梦食品有限公司
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