Wheat flour containing black tea and preparation method thereof

A technology of wheat flour and black tea, which is applied in the field of food processing, can solve the problems of flour storage, uniformity of stirring resistance, and poor compactness, and achieve the effects of shortening fermentation time, promoting transformation, and improving powder properties

Inactive Publication Date: 2018-12-07
贵州省萌春茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] However, the prior art still has the problems of poor flour storage, stirring resistance, uniformity and compactness.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A black tea wheat flour, the main ingredients include: 85g wheat flour, 23g chitosan oligosaccharide, 3.8g sodium lactate, 2g methylcellulose, 17g black tea, 2g diatom extract;

[0034] The preparation method of the black tea is as follows: mix one bud and one leaf with one bud and two leaves according to the mass ratio of 1:2.4, remove impurities and wash, wither at low temperature and knead, spray 0.05% of the tea quality on the tea leaves Fermentation promotion liquid, the temperature of the fermentation room is controlled at 60°C, the humidity is 86%, after 2 hours of constant temperature fermentation, the tea leaves are sprayed with 0.03% fermentation bacteria liquid of tea quality, and the constant temperature fermentation is 4 hours;

[0035] The low temperature withering, the temperature is 12°C;

[0036] The fermentation-promoting liquid includes: 0.4g of sodium citrate, 4g of mung bean polypeptide, 8g of linoleic acid, 12g of willow bark, 0.2g of tannase, 0.2g...

Embodiment 2

[0040] A black tea wheat flour, the main ingredients include: 65g of wheat flour, 13g of chitosan oligosaccharide, 0.5g of sodium lactate, 1g of methyl cellulose, 4g of black tea, 1g of diatom extract;

[0041] The preparation method of the black tea is as follows: take one bud and one leaf and one bud and two leaves and mix them according to the mass ratio of 1:1.2, after removing impurities and washing, withering and rolling at low temperature, spray 0.02% of the tea quality on the tea leaves Fermentation promotion liquid, the temperature of the fermentation room is controlled at 55°C, the humidity is 82%, after constant temperature fermentation for 1 hour, the tea leaves are sprayed with 0.01% of the tea quality fermentation bacteria liquid, and the constant temperature fermentation is 2 hours;

[0042] The low temperature withering, the temperature is 6°C;

[0043] The fermentation promoting liquid includes: 0.2g of sodium citrate, 2g of mung bean polypeptide, 5g of linole...

Embodiment 3

[0047] A black tea wheat flour, the main ingredients include: 75g of wheat flour, 18g of chitosan oligosaccharide, 2.1g of sodium lactate, 1.5g of methyl cellulose, 10g of black tea, 1.6g of diatom extract;

[0048] The preparation method of the black tea is as follows: take one bud and one leaf and one bud and two leaves and mix them according to the mass ratio of 1:1.8, after removing impurities and washing, after withering and rolling at low temperature, spray 0.03% of the tea quality on the tea leaves Fermentation promotion liquid, the temperature of the fermentation room is controlled at 58°C, the humidity is 84%, after constant temperature fermentation for 2 hours, the tea leaves are sprayed with 0.02% fermentation bacteria liquid of tea quality, and the constant temperature fermentation is 3 hours;

[0049] The low temperature withering, the temperature is 10°C;

[0050] The fermentation promoting liquid includes: 0.3g of sodium citrate, 3g of mung bean polypeptide, 6.5...

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PUM

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Abstract

The invention relates to food processing technologies and specifically relates to wheat flour containing black tea and a preparation method thereof. The wheat flour containing the black tea contains the following main materials in parts by weight: 65-85 parts of wheat flour, 13-23 parts of chitosan oligosaccharide, 0.5-3.8 parts of sodium lactate, 1-2 parts of methyl cellulose, 4-17 parts of blacktea and 1-2 parts of a diatom extract. By reasonable compatibility, the wheat flour has a health-care effect of enhancing immunity, and is improved in stirring resistance; and by scientific production process and parameter control, the wheat flour has good chewiness and elasticity, smooth mouthfeel, no bitter and astringent taste, good stability and long shelf life, and is not easy to become mushy in soup.

Description

technical field [0001] The invention relates to food processing technology, in particular to a black tea wheat flour and a preparation method thereof. Background technique [0002] As one of the daily staple foods, wheat flour is a good carrier for strengthening dietary fiber. Coarse grains are rich in insoluble fiber, which is beneficial to ensure the normal functioning of the digestive system. It works together with soluble fiber to reduce blood low-density cholesterol and triglycerides concentration, reduce the risk of hypertension, diabetes, obesity and cardiovascular and cerebrovascular diseases. However, the sensory properties of wheat flour are poor, the digestion and absorption rate is also low, and it is easy to gelatinize. Therefore, some housewives are helpless in the face of all kinds of coarse grains. [0003] Whole wheat flour, cereal bran, beans and other rich substances or dietary fiber such as β-glucan and inulin have been applied to noodles to strengthen ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/105
CPCA23V2002/00A23L7/198A23L33/105A23V2200/324A23V2250/214A23V2250/2132
Inventor 李远山
Owner 贵州省萌春茶业有限责任公司
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