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Production process of black tea handmade noodles and production method of black tea water

A production process and hand thread technology, which is applied to the production process of black tea handmade noodles and the field of dark tea water production, can solve problems such as single taste, and achieve the effects of rich nutrients, long shelf life and good elasticity of noodles.

Pending Publication Date: 2022-05-06
福州永乐食品有限公司
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

With the gradual diversification of people's living needs, the noodles produced by traditional crafts have a single taste and cannot meet people's needs.

Method used

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Embodiment Construction

[0030] In order to make the content of the present invention easier to understand, the technical solutions of the present invention will be further described below in conjunction with specific embodiments, but the present invention is not limited thereto.

[0031] A kind of manufacturing process of dark tea handmade thread noodles: carry out according to the following process steps:

[0032] (1) Kneading noodles: Take flour, black tea and edible salt water and mix them evenly according to the weight ratio of 65-75:5-7:15-33. Knead the flour into a dough and ferment it for half an hour by various methods such as rubbing, chopping, etc., and the mass percentage of salt in the edible salt water is 3% to 10%;

[0033] (2) Rolling the dough: Use a rolling pin to roll the dough fermented in step (1) into a 2 cm thick dough cake. Specifically, you can use the vertical, horizontal, left oblique, right oblique stick method to roll the dough Roll out the dough to a thickness of 2 cm, s...

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Abstract

The present invention discloses a black tea handmade noodle production process, which uses flour, black tea water and edible salt water as raw materials according to a weight ratio of 65-75: 5-7: 15-33, and the black tea handmade noodle is prepared by dough kneading, dough rolling, slitting, dough frying, dough stringing, dough stretching, dough standing, dough stretching, dough opening, dough airing and other processes. According to the invention, the noodles are purely handmade, and are kneaded and pulled by various techniques, so that the noodles are more elastic and not easy to end, and are moderate in soft and glutinous taste and chewy; dark tea is also added for making, so that the tea is rich in tea fragrance, rich in natural pigment and high in nutritional value, and diversified requirements of users are met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a manufacturing process of black tea handmade noodles and a method of making dark tea water. Background technique [0002] Dark tea is a post-fermented tea, which is rich in functional ingredients such as tea polyphenols, tea pigments, and tea polysaccharides. It has the functions of clearing fat, clearing the stomach, helping digestion, and anti-oxidation. Otting is a unique process in dark tea processing. During this process, under the action of microbial fermentation, the poorly soluble macromolecular polysaccharides and protein molecules in dark tea are decomposed into soluble free polysaccharides, oligosaccharides, proteins and peptide chains, etc. Compared with green tea and black tea, there are significant differences in the content of water-soluble polysaccharides, polyphenols, and free amino acids in black tea. [0003] Thread noodle is a traditional folk food i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L7/104A23L33/105
CPCA23L7/109A23L7/104A23L33/105A23V2002/00A23V2250/214A23V2200/3262A23V2200/332A23V2200/328A23V2200/32A23V2200/30
Inventor 林咸乐
Owner 福州永乐食品有限公司
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