Tea-flavor type noodles and preparation method thereof

A noodle and aroma technology, applied in the fields of food science, food ingredients, application, etc., can solve the problems of affecting the uniformity and taste of noodles, low, generally not higher than 2%, high-cost tea addition, etc. The risk of being oxidized, the effect of facilitating extraction and avoiding sedimentation and accumulation

Inactive Publication Date: 2019-10-25
AGRI ECOLOGY INST FUJIAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tea noodles are usually produced by directly mixing crushed tea leaves and flour, and then produced according to the preparation method of ordinary noodles. In the tea noodles prepared by this method, since the tea leaves are not soaked in advance, the concentration of tea juice in the flour around the tea fragments after boiling is relatively high. High, it will affect the uniformity and taste of noodles
There is also a process of soaking tea leaves first and then preparing tea noodles, but this method still uses tea as a raw material for production. The higher cost leads to a lower amount of tea added in tea noodles, generally not higher than 2%. If it is higher than this ratio , the dietary fiber contained in tea is easy to destroy the gluten structure, resulting in a reduction in the gluten of finished noodles and affecting product quality

Method used

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  • Tea-flavor type noodles and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0022] A tea-flavored noodle, wherein the raw materials are in parts by weight: 100 parts of flour, 20 parts of starch, 8 parts of tea dregs, 3 parts of edible salt, 3 parts of compounding agent and 2 parts of yeast.

[0023] A kind of tea-flavored noodles, its preparation method comprises the steps:

[0024] S1: Pick and weigh the fresh tea dregs remaining after the tea leaves have been extracted by water, after centrifugal dehydration, put them into the drying box for air-drying and dehydration treatment;

[0025] S2: Put the above-mentioned dried tea dregs into a grinder and process them into 55-mesh particles by crushing and grinding, and add the obtained raw material powder into an ethanol solution with a weight ratio of 5 times and a content of 12% to mix evenly, and then Under the conditions of 0.5MPa and 75°C, high-pressure extraction is carried out, and CO is passed into the ethanol solution at a rate of 8L / min during the extraction process. 2 , after 60 minutes of e...

Embodiment 2

[0035] A tea-flavored noodle, wherein the raw materials are in parts by weight: 90 parts of flour, 15 parts of starch, 8 parts of tea dregs, 3 parts of edible salt, 2 parts of compounding agent and 2 parts of yeast.

[0036] A kind of tea-flavored noodles, its preparation method comprises the steps:

[0037] S1: Pick and weigh the fresh tea dregs remaining after the tea leaves have been extracted by water, after centrifugal dehydration, put them into the drying box for air-drying and dehydration treatment;

[0038] S2: put the above-mentioned dried tea residue into a grinder and process it into 50-mesh particles by crushing and grinding, and add the obtained raw material powder into an ethanol solution with a weight ratio of 5 times and a content of 12% to mix evenly, and then Under the conditions of 0.6MPa and 76°C, high-pressure extraction is carried out, and CO is passed into the ethanol solution at a rate of 9L / min during the extraction process. 2 After extracting for 70 ...

Embodiment 3

[0048] A tea-flavored noodle, wherein the raw materials are in parts by weight: 100 parts of flour, 15 parts of starch, 8 parts of tea dregs, 2 parts of edible salt, 3 parts of compounding agent and 1 part of yeast.

[0049] A kind of tea-flavored noodles, its preparation method comprises the steps:

[0050]S1: Pick and weigh the fresh tea dregs remaining after the tea leaves have been extracted by water, after centrifugal dehydration, put them into the drying box for air-drying and dehydration treatment;

[0051] S2: put the above-mentioned dried tea dregs into a grinder and process them into 60-mesh particles by crushing and grinding, and add the obtained raw material powder into an ethanol solution with a weight ratio of 5 times and a content of 12% to mix evenly, and then Under the conditions of 0.7MPa and 77°C, high-pressure extraction is carried out, and CO is passed into the ethanol solution at a rate of 10L / min during the extraction process. 2 After extracting for 80 ...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to tea-flavor type noodles and a preparation method thereof. The tea-flavor type noodles are prepared from flour, starch,tea residues, edible salt, a mixed preparation and yeast. By smashing and grinding the tea leaves, effective tea leaf ingredients in the tea residues are dissolved and extracted, the content of fibers in the tea residue powder is reduced, and the problem is solved that after common tea residues are directly added to dough, the gluten structure is broken, and the strength of the noodles is reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to tea-flavored noodles and a preparation method thereof. Background technique [0002] Noodles are the noodle food that people often eat, especially in northern my country, noodles are the most important staple food of people. In known technology, existing noodles mainly add edible salt, edible alkali etc. water and face by wheat flour, roll into noodles through noodle machine. In order to increase the nutrition of noodles, some add eggs, sugar, and cooking oil to the noodles, and some add mung bean noodles, black bean noodles, soybean noodles, and millet noodles to wheat flour, and then roll them into mixed noodles after mixing. Along with the raising day by day of human living standard, the relatively single noodles of nutrient composition can not adapt to the requirement of people's required nutrient composition, more need to constantly research and develop the noodles ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L33/105A23L29/30A23L29/00
CPCA23L7/109A23L33/105A23L29/30A23L29/03A23V2002/00A23V2250/214A23V2250/5118
Inventor 翁敏劼罗旭辉杜理旺
Owner AGRI ECOLOGY INST FUJIAN ACADEMY OF AGRI SCI
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