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Pu-erh tea pastry stuffing and preparation method thereof

A Pu-erh tea and stuffing technology, which is applied in tea extraction, food science, etc., can solve the problems that the beneficial ingredients of tea cannot be extracted, the taste of cakes deteriorates, and it is difficult to have the effect of tea, so as to achieve good flavor and strong taste Alcohol, aroma sharp and long-lasting effect

Inactive Publication Date: 2018-08-28
李柱子
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This year, people are changing the traditional pastry fillings and adding various ingredients that are beneficial to health, such as adding various tea ingredients to the pastry fillings, so that although the pastry fillings have the fragrance of tea, the tea The beneficial ingredients in the tea did not penetrate into the pastry, which made the taste of the pastry worse, and the beneficial ingredients in the tea could not be extracted, so it was difficult for the prepared cake to have the effect of tea.

Method used

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  • Pu-erh tea pastry stuffing and preparation method thereof

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Effect test

Embodiment 1

[0022] The invention provides a Pu'er tea cake filling, which is composed of the following raw materials in parts by weight: 80 parts of refined wheat flour, 20 parts of osmanthus powder, 15 parts of sesame powder, 10 parts of Pu'er tea extract, 5 parts of corn starch, 0.5 parts of seasoning salt, 1 part of sesame oil, 3 parts of maltose, and 3 parts of evaporated milk.

[0023] The present invention also provides a kind of preparation method of Pu'er tea pastry filling, and the concrete steps of this method are as follows:

[0024] S1: Put the sesame powder and sweet-scented osmanthus powder into the pot and stir-fry for 3 minutes, then add Pu’er tea extract, cornstarch, sesame oil and seasoning salt, mix evenly, and set aside for later use;

[0025] S2: Dissolve maltose in clear water to form sugar water, add an appropriate amount of sugar water to refined wheat flour to knead it into dough, mix evaporated milk with dough, knead evenly, and set aside;

[0026] S3: Add the m...

Embodiment 2

[0028] The invention provides a Pu'er tea cake filling, which is composed of the following raw materials in parts by weight: 100 parts of refined wheat flour, 30 parts of osmanthus powder, 20 parts of sesame powder, 15 parts of Pu'er tea extract, 7 parts of corn starch, 0.7 parts of seasoning salt, 2 parts of sesame oil, 5 parts of maltose, and 5 parts of evaporated milk.

[0029] The present invention also provides a kind of preparation method of Pu'er tea pastry filling, and the concrete steps of this method are as follows:

[0030] S1: Put the sesame powder and sweet-scented osmanthus powder into the pot and stir-fry for 5 minutes, then add Pu’er tea extract, cornstarch, sesame oil and seasoning salt, mix well, and set aside for later use;

[0031] S2: Dissolve maltose in clear water to form sugar water, add an appropriate amount of sugar water to refined wheat flour to knead it into dough, mix evaporated milk with dough, knead evenly, and set aside;

[0032] S3: Add the m...

Embodiment 3

[0034] The invention provides a Pu'er tea cake filling, which is composed of the following raw materials in parts by weight: the filling is composed of the following raw materials in parts by weight: 90 parts of refined wheat flour, 25 parts of osmanthus powder, 17 parts of sesame powder, Pu'er 13 parts of tea extract, 6 parts of corn starch, 0.6 parts of seasoning salt, 1 part of sesame oil, 4 parts of maltose, 4 parts of evaporated milk.

[0035] The present invention also provides a kind of preparation method of Pu'er tea pastry filling, and the concrete steps of this method are as follows:

[0036] S1: Put the sesame powder and sweet-scented osmanthus powder into the pot and stir-fry for 4 minutes, then add Pu’er tea extract, cornstarch, sesame oil and seasoning salt, mix well, and set aside for later use;

[0037] S2: Dissolve maltose in clear water to form sugar water, add an appropriate amount of sugar water to refined wheat flour to knead it into dough, mix evaporated ...

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Abstract

The invention discloses Pu-erh tea pastry stuffing and a preparation method thereof, and belongs to the technical field of food processing. The Pu-erh tea pastry stuffing is composed of the followingraw materials in parts by weight: 80-100 parts of refined wheat flour, 20-30 parts of sweet-scented osmanthus flower powder, 15-20 parts of sesame seed powder, 10-15 parts of a Pu-erh tea extract, 5-7parts of corn starch, 0.5-0.7 part of blended salt, 1-2 parts of sesame seed oil, 3-5 parts of maltose, and 3-5 parts of light condensed milk. According to the preparation method of the Pu-erh tea pastry stuffing, the Pu-erh tea extract is prepared by performing extraction on Pu-erh tea; and the Pu-erh tea extract is added into the Pu-erh tea pastry stuffing so that the stuffing can be completelyinfiltrated. The prepared Pu-erh tea pastry stuffing is good in flavor and taste, and has functions of Pu-erh tea; moreover, the Pu-erh tea pastry stuffing is mellow in taste, and strong and long-lasting in aroma.

Description

technical field [0001] The invention discloses a Pu'er tea cake filling and a preparation method thereof, specifically in the technical field of food processing. Background technique [0002] There are many kinds of pastries unique to our country, some of which have been passed on for thousands of years. Since the reform and opening up, due to the great abundance of agricultural and sideline products and people's more and more attention to dietary health, the original pastry's fillings that are heavy and oily have become popular. People are jealous. This year, people are changing the traditional pastry fillings and adding various ingredients that are beneficial to health, such as adding various tea ingredients to the pastry fillings, so that although the pastry fillings have the fragrance of tea, the tea The beneficial ingredients in the tea do not penetrate into the cake, which makes the taste of the cake worse. At the same time, the beneficial ingredients in the tea canno...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/105A23F3/18
CPCA23L33/105A23F3/18
Inventor 李柱子
Owner 李柱子
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