Method for retarding color change velocity of green tea dough

A speed and green tea technology, which is applied in the field of slowing down the discoloration rate of green tea noodles, can solve the problems of destroying the green pigment of green tea leaves and losing the original color of green tea noodles, and achieve the effect of saving technology and reducing costs

Active Publication Date: 2018-06-01
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main physical methods for the browning of ordinary wheat noodles are heat treatment and microwave treatment, but for green tea noodles with added tea powder, heat treatment and microwave treatment will destroy the chlorophyll in green tea and make the green tea noodles lose their true color

Method used

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  • Method for retarding color change velocity of green tea dough
  • Method for retarding color change velocity of green tea dough
  • Method for retarding color change velocity of green tea dough

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] After mixing 4g of superfine green tea powder with 200g of wheat flour for 1min, add 70g of water, and after forming a dough, roll according to the method in Example 2, cut into shreds, and dry to make green tea noodles. The calendering steps are: 8 times of 2 mm pressing, 5 times of 1.5 mm pressing, and 1 mm pressing twice. The drying steps are as follows: 36°C for 30min, humidity 80%; 40°C for 40min, humidity 70%; 45°C for 180min, humidity 60%; 40°C for 30min, humidity 60%; 30°C for 30min , with a humidity of 60%.

Embodiment 2

[0034] Add 40 g of deoxygenated water to 4 g of tea powder, mix and vortex for 10 min and then centrifuge at 3500 r / min for 15 min. Obtain about 30g of tea powder water-soluble matter and about 14g of tea dregs; Add 30g deoxygenated water in the obtained 30g tea powder water-soluble matter, the tea powder water-soluble matter is mixed with 200g wheat flour and form dough; The dough obtained is mixed with 14g of Tea dregs are mixed and formed into dough; calendered, shredded, and dried; the drying steps are as follows: 36°C for 30 minutes, humidity 80%; 40°C for 40 minutes, humidity 70%; 45°C for 180 minutes, humidity 60% %; 40°C for 30 minutes, the humidity is 60%; 30°C for 30 minutes, the humidity is 60%. The calendering steps are: 8 times of 2 mm pressing, 5 times of 1.5 mm pressing, and 1 mm pressing twice.

Embodiment 3

[0036] Add 40 g of deoxygenated water to 4 g of tea powder, mix and vortex for 10 min and then centrifuge at 3500 r / min for 15 min. Obtain about 30g of tea powder water-soluble matter and tea grounds about 14g; Add 30g water in the obtained 30g tea powder water-soluble matter, mix with 200g wheat flour and form dough after adding 35% water into the tea powder water-soluble matter, Put the dough in a water bath at 80°C and heat it for 15 minutes; take out the heated dough, mix 14g of tea dregs into it and form a dough, then roll, shred, and dry to make green tea noodles; the drying steps are as follows: : 36°C for 30min, humidity 80%; 40°C for 40min, humidity 70%; 45°C for 180min, humidity 60%; 40°C for 30min, humidity 60%; 30°C for 30min, humidity 60% . The calendering steps are: 8 times of 2 mm pressing, 5 times of 1.5 mm pressing, and 1 mm pressing twice.

[0037] Table 1 Texture properties of green tea noodles prepared by different methods

[0038]

[0039] It can be ...

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Abstract

The invention discloses a method for retarding the color change velocity of the green tea dough. The method comprises the following steps: pretreating green tea powder, namely dividing treated green tea powder into two parts, namely a tea powder water soluble and tea dregs; performing primary dough kneading, namely mixing the tea powder water soluble with wheat flour so as to obtain dough; performing thermal treatment, namely performing heating treatment on the dough made in the primary dough kneading; performing secondary dough kneading, namely mixing the dough after thermal treatment with the tea dregs, and kneading dough for a second time. By adopting the method, a stable chlorophyll content is achieved under a condition that no additive is used, the color change velocity of the green tea dough is remarkably reduced, and as no additive is used, the process is saved, the cost is reduced, and in addition, the green tea dough is relatively healthy.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a method for slowing down the discoloration rate of green tea noodles. Background technique [0002] Green tea is a healthy drink with rich nutritional value. Adding green tea to wheat flour to make green tea noodles can enrich the types of food and improve the nutritional value of food. At the same time, green tea makes noodles more beautiful because of its green color, which meets people's growing life. and aesthetic needs. Most of the studies on green tea noodles focus on the effects of adding tea powder on the sensory properties, antioxidant properties, and texture properties of the product, but there are few studies on the discoloration of green tea during processing and storage and the improvement of the quality of green tea noodles. . Controlling and solving the discoloration of green tea noodles is an important and difficult problem in the research of green tea noodles. A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L29/00
CPCA23L7/109A23L29/00A23V2002/00A23V2300/24A23V2250/214
Inventor 周惠明于鲲朱科学郭晓娜彭伟
Owner JIANGNAN UNIV
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