Yellow tea rice crust and preparation method thereof

A technology for tea rice and yellow tea, applied in the field of yellow tea rice and its preparation, can solve the problems of uneven heating, loss of nutrition of rice, and achieve the effects of avoiding loss of nutrition, stable color and rich source of raw materials

Pending Publication Date: 2020-12-15
安徽云岭星火旅游发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The currently eaten tea crispy rice generally uses green tea as raw material. The chlorophyll in green tea is easy to decompose under the conditions of light and heat, and the green color is reduced and browned. The polyphenol pigments are oxidized and finally converted into theabrownin. Add green tea to crispy rice Among them, the color changes due to oxidative browning, and non-fried food is becoming more and more popular at present. Non-fried crispy rice usually adopts oven and microwave oven as the puffing process, but the production of crispy rice is easy to cause the loss of nutrients, and there will be unsatisfactory heating. Uniform situation

Method used

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  • Yellow tea rice crust and preparation method thereof
  • Yellow tea rice crust and preparation method thereof
  • Yellow tea rice crust and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A yellow tea cracker comprises the following components in parts by weight: 90 parts of rice, 2.5 parts of yellow tea leaves, 5 parts of superfine yellow tea powder and 30 parts of starch.

[0025] A method for preparing yellow tea crispy rice, comprising the steps of:

[0026] Step 1, the yellow tea leaves are soaked in boiling water for 30 minutes, and the yellow tea soup is obtained after filtering out the tea leaves;

[0027] Step 2, put the rice into the yellow tea soup and soak it for 8 hours, then take it out;

[0028] Step 3, place the rice taken out in step 2 into an electric steamer and cook for 20 minutes;

[0029] Step 4, add yellow tea superfine powder and starch to the steamed rice in step 3, and stir evenly;

[0030] Step 5, after pressing the product obtained in step 4 into thin slices by a tablet press, store the slices in a refrigerator at -20°C for 12 hours, then place the slices in an air fryer for puffing, and set the air The temperature of the f...

Embodiment 2

[0032] A yellow tea cracker comprises the following components in parts by weight: 95 parts of rice, 2 parts of yellow tea leaves, 4 parts of superfine yellow tea powder and 25 parts of starch.

[0033] A method for preparing yellow tea crispy rice, comprising the steps of:

[0034] Step 1, the yellow tea leaves are soaked in boiling water for 40 minutes, and the yellow tea soup is obtained after filtering out the tea leaves;

[0035] Step 2, put the rice into the yellow tea soup and soak for 12 hours, then take it out;

[0036] Step 3, place the rice taken out in step 2 into an electric steamer and cook for 22 minutes;

[0037] Step 4, add yellow tea superfine powder and starch to the steamed rice in step 3, and stir evenly;

[0038] Step 5, after pressing the product obtained in step 4 into thin slices by a tablet press, store the slices in a refrigerator at -20°C for 12 hours, then place the slices in an air fryer for puffing, and set the air The temperature of the fryer...

Embodiment 3

[0040] A yellow tea crispy crust comprises the following components in parts by weight: 100 parts of rice, 1.5 parts of yellow tea leaves, 3 parts of superfine yellow tea powder and 20 parts of starch.

[0041] A method for preparing yellow tea crispy rice, comprising the steps of:

[0042] Step 1, the yellow tea leaves are soaked in boiling water for 50 minutes, and the yellow tea soup is obtained after filtering out the tea leaves;

[0043] Step 2, put the rice into the yellow tea soup and soak it for 16 hours, then take it out;

[0044] Step 3, place the rice taken out in step 2 into an electric steamer and cook for 25 minutes;

[0045] Step 4, add yellow tea superfine powder and starch to the steamed rice in step 3, and stir evenly;

[0046] Step 5, after pressing the product obtained in step 4 into thin slices by a tablet press, store the slices in a refrigerator at -20°C for 12 hours, then place the slices in an air fryer for puffing, and set the air The temperature o...

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PUM

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Abstract

The invention provides a yellow tea rice crust. The yellow tea rice crust comprises the following components in parts by weight: 90-110 parts of rice, 0.5-2.5 parts of yellow tea leaves, 1-5 parts ofyellow tea superfine powder and 10-30 parts of starch. The prepared yellow tea rice crust is rich in tea fragrance, uniform in color and luster and full in flavor; besides, the yellow tea is rich in amino acids, caffeine, etc., is a natural antioxidant and is added into the rice crust to enrich nutritional value of the rice crust. The preparation method provided by the invention is simple in process and convenient to implement; and the sources of raw materials are rich, and the prepared yellow tea rice crust is not easy in changes of color and luster.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a yellow tea crispy crust and a preparation method thereof. Background technique [0002] Yellow tea is a Chinese specialty. It is divided into yellow bud tea, yellow small tea and yellow big tea according to the size of fresh leaves and old tender buds. Yellow bud tea mainly includes Junshan Yinzhen, Mengding Huangya, Huoshan Huangya and Yuan'an yellow tea; such as Weishan Maojian, Pingyang Huangtang and Ya'an yellow tea are all yellow teas. After the water storage in the Three Gorges Reservoir area, the Zigui mountainous area was shrouded in fog all year round, forming a unique Zigui yellow tea, which also belongs to the small yellow tea. [0003] Currently edible tea crispy rice generally uses green tea as a raw material. The chlorophyll in green tea is easy to decompose under the conditions of light and heat, and the green color decreases and browns. The polyphenol ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/183A23L33/105
CPCA23L7/183A23L33/105A23V2002/00A23V2200/02A23V2200/30A23V2250/214A23V2200/14A23V2200/16
Inventor 梁进李梦菲
Owner 安徽云岭星火旅游发展有限公司
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