Tea leaf dough-leavened noodles and making method thereof

Abstract

The invention discloses tea leaf dough-leavened noodles. The tea leaf dough-leavened noodles comprise flour, tea leaves, yeast powder, whey protein, glutinous rice flour, baking soda and edible salt.A making method of the tea leaf dough-leavened noodles comprises the following steps of preparing tea base powder, performing dough leavening, performing kneading once again, performing cold storage,performing squeezing for shaping and the like. The tea leaf dough-leavened noodles disclosed by the invention have the beneficial effects that soaked tea bases are made into powder, the powder is usedfor preparing tea leaf noodles, the tea base powder is uniformly distributed in the noodles, and after the tea base powder is boiled with water, no tea juice lixiviates, so that the appearance and the mouth feel of the noodles are not influenced; and besides, compared with a manner of directly using dried tea, the manner of using the tea base powder is lower in cost. The tea leaf content in the tea leaf dough-leavened noodles is about 10wt% which is higher than that in conventional tea leaf noodles, and the content of nutrient substances is high. According to the tea leaf dough-leavened noodles disclosed by the invention, the flour is subjected to fermentation treatment, after fermentation, dough mixing is performed once again, so that bubbles in the dough are eliminated; and the whey protein and the glutinous rice flour which are added have water absorption, gelation, adhesiveness and elasticity, so that the shortcoming that fermented flour swells and even dissolves after being boiled with water is overcome, and the fermented noodles can still maintain thin shape after being boiled with water.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a tea leavened noodle and a preparation method thereof. Background technique [0002] As a common health drink, tea has been loved by people all over the world. Usually adopt the mode of directly brewing soup to drink tea, and the bottom of the tea after brewing is mostly discarded, and the reuse rate of the bottom of the tea is very low. With the emergence and development of the industrialization of tea products, tea bottoms, as waste, have become one of the costs that cannot be ignored in the tea product processing industry. Tea bottom contains nutrients such as theophylline, catechins, amino acids, lipopolysaccharides, minerals, cellulose and vitamins, which can still be used to make food after treatment. [0003] As a tea food product, tea noodles have both the health care function of tea and the convenience of eating noodles. As an alkaline food, tea noodles have a high degr...

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the problems of high cost, poor taste, low nutrient content and making from dead noodles of existing tea noodles, and provides a kind of tea leaves noodles and its preparation method