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Pu'er tea dry rice noodles and preparation method thereof

A Pu-erh tea and rice noodle technology, applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients, etc., can solve the problems of lack of toughness, reduced taste, easy to break, etc., to increase tea fragrance and taste, rehydration The effect of shortening the time and reducing the number of fractures

Pending Publication Date: 2020-06-19
景东新裕食品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The dry rice noodles prepared by this method have a single taste and can only present rice fragrance; at the same time, the dried rice noodles also have the problems of being difficult to rehydrate, easy to break after rehydration, easy to muddy soup after rehydration, and lack of toughness
[0005] In the prior art, the contact area between rice noodles and water is increased by reducing the cross-sectional diameter of rice noodles or adjusting the process parameters in the shaping and drying process, thereby improving the rehydration efficiency and shortening the rehydration soaking time, thereby avoiding the problems of long-term soaking and broken bars and muddy soup , but if the cross-section of rice noodles is too thin, it will reduce its taste, making it similar to vermicelli, but cannot achieve the taste of rice noodles

Method used

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  • Pu'er tea dry rice noodles and preparation method thereof
  • Pu'er tea dry rice noodles and preparation method thereof
  • Pu'er tea dry rice noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1 Preparation of Pu'er Tea Dried Rice Noodle Sample 1

[0043] 1) Select soft new rice and hard new rice and mix them according to the volume ratio of 1:2, wash the rice, add water according to the rice water volume ratio of 1:3 and let it soak for 3 hours, after soaking, directly crush and grind to obtain rice milk ; The water content of the rice milk is 50% by mass fraction.

[0044] 2) Adjust the powder by 90 parts by weight of rice milk, 1 part by weight of Pu'er tea raw materials and 25 parts by weight of starch, and then extrude into fresh rice noodles with a cross-sectional diameter of 2mm; tea powder.

[0045] 3) After ventilating and cooling the fresh rice noodle for 10 hours, put it into a shaping dryer, dry and shape it at 70° C. for 10 hours, and obtain Pu-erh tea dry rice noodle sample 1.

[0046] 4) Afterwards, according to the sales requirements, the dried puer tea rice noodles are weighed, bagged, sealed, cooled, put into outer packaging, and p...

Embodiment 2

[0047] Example 2 Preparation of Pu'er tea dry rice noodle sample 2

[0048]1) Mix soft new rice and hard new rice at a volume ratio of 1:3, wash the rice, add water at a rice-to-water volume ratio of 1:2, and soak for 3 hours. After soaking, directly crush and grind to obtain rice milk ; The water content of the rice milk is 60% by mass fraction.

[0049] 2) Adjust the powder by 80 parts by weight of rice milk, 0.15 parts by weight of Pu'er tea raw materials and 19.85 parts by weight of starch, and then extrude into fresh rice noodles with a cross-sectional diameter of 3 mm; tea powder.

[0050] 3) After the fresh rice noodle was ventilated and cooled for 12 hours, it was put into a shaping dryer, and dried and shaped at 70° C. for 12 hours to obtain sample 2 of dried Pu’er tea rice noodle.

[0051] 4) Afterwards, according to the sales requirements, the dried puer tea rice noodles are weighed, bagged, sealed, cooled, put into outer packaging, and packed in order to obtain a...

Embodiment 3

[0052] Example 3 Preparation of Pu'er tea dry rice noodle sample 3

[0053] 1) Select soft new rice and hard new rice according to the volume ratio of 1:2.5, wash the rice, add water according to the rice water volume ratio of 1:2.5 and let it soak for 3 hours, after soaking, directly crush and grind to obtain rice milk ; The water content of the rice milk is 55% by mass fraction.

[0054] 2) adjust the powder by 85 parts by weight of rice milk, 0.5 parts by weight of Pu'er tea raw materials and 22 parts by weight of starch, and then extrude into fresh rice noodles with a cross-sectional diameter of 2.5 mm; Micro tea powder.

[0055] 3) After ventilating and cooling the fresh rice noodle for 11 hours, it was put into a shaping dryer, and dried and shaped at 70° C. for 11 hours to obtain Pu-erh tea dry rice noodle sample 3.

[0056] 4) Afterwards, according to the sales requirements, the dried Pu-erh tea noodles are weighed, bagged, sealed, cooled, put into outer packaging, a...

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Abstract

The invention discloses Pu'er tea dry rice noodles and a preparation method thereof. The preparation method comprises the following steps: elutriating, soaking, crushing and grinding raw material riceto obtain rice slurry; mixing 80-90 parts by weight of the rice slurry, 0.15-1 part by weight of a Pu'er tea raw material and 20-25 parts by weight of starch, and performing extrusion forming to formfresh rice noodles with a cross section diameter of 3-2mm; and sequentially performing cooling and drying shaping on the fresh rice noodles to obtain the Pu'er tea dry rice noodles. The Pu'er tea rawmaterial is ultramicro tea powder with an average particle size of 25-50 microns. The dry rice noodles are rich in taste, the original dried rice noodles are single in taste, and the Pu'er tea tasteof the rice noodles is improved through an existing processing technology.

Description

technical field [0001] The application relates to a dried Pu'er tea rice noodle and a preparation method thereof, belonging to the field of rice noodle production. Background technique [0002] Pu'er tea (scientific name: Camellia sinensis var.assamica), large tree, up to 16 meters, with fine hairs on twigs and white soft hairs on terminal buds. It is a loose tea and a pressed tea made from Yunnan big-leaf sun-dried green tea in a certain area of ​​Yunnan Province and processed through post-fermentation. Its appearance is brownish-red in color, its inner substance is bright red in color, its aroma is unique and fragrant, its taste is mellow and sweet, and its leaf bottom is brownish-red. It is mainly used as a tea and consumed after brewing with hot water. Pu-erh tea has always been considered as a beverage with health benefits. Modern pharmacology and chemical studies have further confirmed that Pu'er tea has various health effects such as lowering blood fat, lowering bl...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L29/00A23L5/43A23L27/10
CPCA23L7/10A23L29/00A23L5/43A23L27/10A23V2002/00A23V2200/14A23V2200/042
Inventor 纪光奎
Owner 景东新裕食品加工有限公司
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