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Matcha paste and preparation method thereof

A technology of tea paste and matcha powder, which is applied in tea processing before extraction, food science, etc., can solve problems such as being unable to be effectively used, and achieve the effect of strong matcha fragrance

Inactive Publication Date: 2018-04-20
HEFEI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, a large amount of water-insoluble components, such as most fiber substances, proteins, lipid vitamins, etc., are difficult to dissolve in water and cannot be effectively used

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of matcha paste, the component that it contains and each component mass parts are as follows:

[0036] White sugar: 24 parts; salad oil: 12 parts; whole milk powder: 10 parts; butter: 4 parts; starch: 6 parts; matcha powder: 7.5 parts; water: 35.4 parts; food additives: 1.1 parts.

[0037] The food additive is a mixture of complex colloid, compound salt and non-dairy creamer.

[0038] 0.3 parts by mass of complex colloid; 0.3 parts by mass of compound salt; and 0.5 parts by mass of non-dairy creamer are contained in 1.1 parts by mass of the food additive.

[0039] Preparation:

[0040] First, add white granulated sugar, whole milk powder, starch, compound salt, and compound colloid to the corresponding mass parts of water according to the above mass parts and stir to make a starch paste; dissolve the corresponding mass parts of non-dairy creamer with oil; , salad oil, and matcha powder are uniformly mixed according to the corresponding mass parts, and then adde...

Embodiment 2

[0042] A kind of matcha paste, the component that it contains and each component mass parts are as follows:

[0043] White sugar: 21 parts; salad oil: 11 parts; whole milk powder: 10 parts; cream: 4 parts; starch: 6 parts; matcha powder: 7 parts; water: 30 parts; food additives: 0.8 parts; 4.5 parts pumpkin powder ;

[0044] The food additive is a mixture of complex colloid, compound salt and non-dairy creamer.

[0045] 0.8 parts by mass of food additives contain 0.1 parts by mass of complex colloid; 0.3 parts by mass of compound salt; and 0.4 parts by mass of non-dairy creamer.

[0046] Preparation:

[0047] First, add white granulated sugar, whole milk powder, starch, compound salt, and compound colloid into water according to the above-mentioned parts by mass, stir and cook to form a starch paste; dissolve the non-dairy creamer in corresponding parts by mass; Matcha powder and pumpkin powder are mixed evenly according to the corresponding mass parts, and then added to th...

Embodiment 3

[0049] A kind of matcha paste, the component that it contains and each component mass parts are as follows:

[0050] White sugar: 25 parts; salad oil: 13 parts; whole milk powder: 13 parts; cream: 6 parts; starch: 8 parts; matcha powder: 10 parts; water: 40 parts; food additives: 1.5 parts; 4.5 parts papaya powder ;

[0051] The food additive is a mixture of complex colloid, compound salt and non-dairy creamer.

[0052] The 4.5 parts by mass food additive contains 0.4 parts by mass of complex colloid; 0.6 parts by mass of compound salt; and 0.5 parts by mass of non-dairy creamer.

[0053] Preparation:

[0054] First, add white granulated sugar, whole milk powder, starch, compound salt, and compound colloid into water according to the above-mentioned parts by mass, stir and cook to form a starch paste; dissolve the non-dairy creamer in corresponding parts by mass; Matcha powder and papaya powder are evenly mixed according to the corresponding mass parts, and then added to th...

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PUM

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Abstract

The invention discloses matcha paste and a preparation method thereof. The matcha paste contains the following constituents in parts by mass: white granulated sugar 21-25, salad oil 11-13, full creammilk powder 10-13, cream 3-6, starch 5-8, matcha powder 6-10, water 30-40 and food additives 0.8-1.5. The matcha paste provided by the invention has a strong matcha aroma, is in a delicate semi-solidpaste state with a bright green color and has bright gloss.

Description

technical field [0001] The invention relates to a matcha sauce and a preparation method thereof. Background technique [0002] At present, there are more than 500 kinds of compounds in tea, such as vitamins, proteins, amino acids, lipids, sugars and minerals, as well as pharmacological components with certain anti-oxidation, antibacterial, hypoglycemic, and hypolipidemic properties such as tea polyphenols. , lipopolysaccharide, theanine, γ-aminobutyric acid, etc. After the tea leaves are brewed with hot water, most of the water-soluble vitamins, water-soluble proteins, and water-soluble minerals can be dissolved in the water. However, a large amount of water-insoluble components, such as most fiber substances, proteins, lipid vitamins, etc., are difficult to dissolve in water and cannot be effectively utilized. In order to improve the utilization rate of the active ingredients in tea, the "drinking tea style" has become popular in recent years, mainly steamed green matcha ...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23F3/14
CPCA23F3/14A23L27/60
Inventor 张海玲
Owner HEFEI NORMAL UNIV