Preparation method and production device of green tea coarse cereal noodles

Abstract

The application discloses a kind of green tea coarse cereal noodle preparation method and production device, belong to noodle production technical field, grinding extraction device includes extraction tank body, extraction tank body is connected with central shaft column by drive arrangement, central shaft column is connected with multiple grinding pipe body by connecting piece, grinding pipe body is connected with grinding core column by oscillation subassembly, grinding pipe body is connected with extraction tank body by autorotation subassembly, and feeding pipe is provided at the bottom of extraction tank body, and feeding control valve is provided on feeding pipe.The application can extract the available nutrient substances in green tea leaves by crushing green tea and then performing ice water extraction, without causing the tea to be cooked during long-time ice water extraction, and can change the preparation method to protect green tea powder from oxidation during processing.In addition, the application can innovate during drying to form a good compound of tea polyphenols in green tea powder and starch and protein in coarse cereal under the action of heat, without damaging the stability of tea polyphenols.

Description

Technical Field

[0001] This invention relates to the field of noodle production technology, and in particular to a method for preparing green tea mixed grain noodles and its production apparatus. Background Technology

[0002] In my country's urban and rural residents' grain consumption structure, the proportion of coarse grains has decreased significantly, falling below 8% of total grain consumption, while the proportion of refined rice and flour remains excessively high. Due to dietary structure and other factors, the incidence of diseases such as hypertension, cardiovascular disease, and diabetes is continuously rising. Studies have shown that whole grains are rich in protein, dietary fiber, unsaturated fatty acids, vitamins, minerals, and other nutrients and health-promoting components. They are not only highly nutritious but also have excellent health benefits, offering good prevention and treatment for lifestyle-related diseases.

[0003] Green tea contains a large amount of tea polyphenols, caffeine, and trace elements beneficial to the human body. Therefore, green tea multigrain noodles have become popular in the market. The existing preparation method is to directly grind green tea into powder and mix it with flour. The noodles prepared in this way have the bitter taste of green tea, which makes the noodles unpleasant to eat. In addition, the green tea powder is heated repeatedly in the multiple processes of grinding and noodle preparation. Heating causes the green tea to turn yellow and fails to highlight the characteristics of green tea. Based on this, a method for preparing green tea multigrain noodles and its production device are proposed. Summary of the Invention

[0004] The purpose of this invention is to solve the problems of existing technology in which the noodles have a bitter taste of green tea, resulting in poor mouthfeel, and the green tea powder is continuously heated in multiple processes of grinding and noodle preparation, which causes the green tea to turn yellow and fails to highlight the characteristics of green tea. Therefore, this invention proposes a method for preparing green tea mixed grain noodles and its production device.

[0005] To achieve the above objectives, the present invention adopts the following technical solution:

[0006] A method for preparing green tea mixed grain noodles and its production apparatus, comprising a main body of the preparation method, the main body of the preparation method comprising the following steps:

[0007] S1. Raw material preparation: Prepare 6 parts whole grain flour, 0.3 parts green tea leaves and some water according to the mass ratio. Divide the 6 parts whole grain flour into two parts, with a mass ratio of 2 parts whole grain flour and 4 parts whole grain flour respectively.

[0008] S2, Cold extraction of green tea leaves: 0.3 parts of green tea leaves are put into the grinding and extraction device and ground into powder. Ice water and ice cubes are continuously added during the grinding process according to the water ratio. The green tea powder is cold-brewed with ice water for 4 hours to obtain cold-brewed tea water.

[0009] S3. Proofing: Mix a portion of the mixed grain flour (4 parts by weight) with the specified amount of warm water and allow it to ferment freely for 30 minutes to obtain the fermented dough.

[0010] S4, Ice Water Mixing: Mix the cold-brewed tea water prepared in S2 with the remaining portion of mixed grain flour in a mass ratio of 2 parts to obtain green tea dough.

[0011] S5. Shaping and processing: Mix the fermented dough with the green tea dough to obtain a mixed dough. Then, process the mixed dough by rolling and cutting it into strips to obtain green tea noodles.

[0012] S6. Rapid Drying: The green tea noodles are rapidly dried and then quickly cooled by airflow.

[0013] Preferably, in step S2, ice water and ice cubes are prepared in advance according to the required ratio of green tea leaves, and the total mass of ice water and ice cubes is the same as the mass of green tea leaves and mixed grain flour.

[0014] A production apparatus for green tea and mixed grain noodles includes a grinding and extraction device. The grinding and extraction device includes an extraction tank. The extraction tank is connected to a central shaft via a drive device. The central shaft is connected to multiple grinding tubes via connectors. Each grinding tube is connected to a grinding core via an oscillation assembly. The grinding tubes are connected to the extraction tank via a rotation assembly. A feeding pipe is provided at the bottom of the extraction tank, and a feeding control valve is provided on the feeding pipe.

[0015] Preferably, the driving device includes a drive motor mounted on the extraction tank, the output end of which extends upward through the feeding pipe and is rotatably connected to the central shaft.

[0016] Preferably, the connector includes a filter screen that is rotatably mounted on the extraction tank, a base plate that is rotatably connected to the bottom of the grinding tube, the base plate being connected to the filter screen, and the central shaft being rotatably connected to the grinding tube via a support member.

[0017] Preferably, the oscillation assembly includes an elastic chamber formed in the chassis, an abutment column is fixedly connected to the inner wall of the grinding core column, the bottom of the abutment column extends into the elastic chamber and is fixedly connected to a spring limiting plate, the spring limiting plate being connected to the elastic chamber through an abutment spring;

[0018] The top of the contact column is provided with a contact ball, the extraction tank is provided with an upper lid, and the bottom of the upper lid is provided with a pressure-boosting ring.

[0019] Preferably, the inner wall of the grinding tube is provided with a grinding layer, and the grinding core interacts with the grinding layer to grind green tea into powder.

[0020] Preferably, the rotation component includes a rotation gear fixedly connected to the outer wall of the grinding tube, and a fixed gear ring that meshes with the rotation gear is fixedly provided on the inner wall of the extraction tank.

[0021] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0022] 1. This method involves crushing green tea and then cold-extracting it with ice water. The prolonged cold extraction with ice water does not cause the tea to mature and can extract the usable nutrients from the green tea leaves. This change in preparation method preserves the chewiness of the noodles produced by resting the dough while preventing the green tea powder from oxidizing due to prolonged contact with the outside environment, thus avoiding the noodles turning yellow and presenting the flavor accumulation that green tea noodles should have.

[0023] 2. This invention protects green tea powder from oxidation during processing. Furthermore, it innovatively allows the tea polyphenols in the green tea powder and the starch and protein in the grains to form a better complex under heat during the drying process, without compromising the stability of the tea polyphenols. Attached Figure Description

[0024] Figure 1 This is a schematic diagram of the preparation method and production device for green tea mixed grain noodles proposed in this invention;

[0025] Figure 2 This is a schematic diagram of the structure of a production apparatus for preparing green tea mixed grain noodles according to the present invention;

[0026] Figure 3 This is a three-dimensional structural schematic diagram of a production apparatus for preparing green tea mixed grain noodles according to the present invention;

[0027] Figure 4 This is a top view schematic diagram of the production apparatus for preparing green tea mixed grain noodles according to the present invention.

[0028] In the diagram: 1. Extraction tank; 2. Central shaft; 3. Grinding tube; 4. Grinding core; 5. Feeding pipe; 6. Drive motor; 7. Filter screen; 8. Chassis; 9. Support component; 10. Spring limiting plate; 11. Contact ball; 12. Upper lid; 13. Pressure boosting ring; 14. Rotating gear; 15. Fixed gear ring. Detailed Implementation

[0029] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0030] Example, refer to Figure 1-4 A method for preparing green tea mixed grain noodles and its production apparatus, comprising a main body of the preparation method, wherein the main body of the preparation method includes the following steps:

[0031] Ingredient preparation: Prepare 6 parts whole grain flour, 0.3 parts green tea leaves and some water according to the mass ratio. Divide the 6 parts whole grain flour into two parts, with a mass ratio of 2 parts whole grain flour and 4 parts whole grain flour respectively.

[0032] By fermenting the whole grain flour separately and then mixing it with green tea before combining them, the texture of the whole grain flour is preserved, and the oxidation and yellowing of the green tea caused by prolonged fermentation is effectively avoided.

[0033] Cold brewing of green tea: 0.3 parts of green tea leaves are put into a grinding and extraction device and ground into powder. Ice water and ice cubes are continuously added during the grinding process according to the water ratio. The green tea powder is cold brewed with ice water for 4 hours to obtain cold brew tea.

[0034] Prepare ice water and ice cubes in advance according to the required ratio of green tea leaves. The total mass of ice water and ice cubes is the same as the mass of green tea leaves and mixed grain flour.

[0035] Proofing the dough: Mix a portion of mixed grain flour (4 parts by weight) with the specified amount of warm water and allow it to ferment freely for 30 minutes to obtain the fermented dough.

[0036] Ice water dough mixing: Mix the cold-brewed tea water prepared in S2 with the remaining mixed grain flour in a mass ratio of 2 parts to obtain green tea dough;

[0037] Shaping and processing: The fermented dough and green tea dough are mixed to obtain a mixed dough. The mixed dough is then rolled and cut into strips to obtain green tea noodles.

[0038] Rapid drying: The green tea noodles are rapidly dried and then quickly cooled by airflow.

[0039] It should be noted that the heating time for the green tea leaves throughout the entire process is very short. Furthermore, to minimize the impact of frictional heat during grinding and heat generated during dough mixing on the green tea powder, this method continuously provides cold water and ice during processing to ensure the green tea remains at a low temperature at all times.

[0040] Because of the lower water temperature, the extraction of substances from green tea leaves is much slower. For example, tea polyphenols and caffeine are extracted at a lower rate and in a lower quantity compared to hot-brewed tea. Therefore, the bitterness is reduced when drinking it. Compared to hot tea, cold-brewed tea retains the activity of nutrients to the greatest extent.

[0041] At the same time, the extraction of nutrients is slower. For example, tea polyphenols and caffeine are extracted at a lower rate and in a lower quantity compared to hot-brewed tea, thus reducing the bitterness when drinking it. In addition, green tea contains 26 kinds of amino acids. During the cold brewing process, these amino acid molecules will dissolve first, and the sweet taste of green tea is due to amino acids. Therefore, the sweetness of cold-brewed tea is more pronounced.

[0042] The device includes a grinding and extraction apparatus, which includes an extraction tank 1. The extraction tank 1 is connected to a central shaft 2 via a drive device. The drive device includes a drive motor 6 mounted on the extraction tank 1. The output end of the drive motor 6 extends upward through a feeding pipe 5 and is rotatably connected to the central shaft 2.

[0043] The central shaft column 2 is connected to multiple grinding tubes 3 via connectors. The inner wall of the grinding tube 3 is provided with a grinding layer. The grinding core column 4 interacts with the grinding layer to grind green tea into powder.

[0044] The connecting components include a filter screen 7 rotatably mounted on the extraction tank 1, a base plate 8 rotatably connected to the bottom of the grinding tube 3, the base plate 8 being connected to the filter screen 7, and the central shaft column 2 being rotatably connected to the grinding tube 3 via a support member 9.

[0045] The connector is designed to ensure stability during the revolution of the grinding tube 3;

[0046] The grinding tube 3 is connected to the grinding core column 4 via an oscillation assembly. The oscillation assembly includes an elastic chamber opened in the chassis 8. An abutment column is fixedly connected to the inner wall of the grinding core column 4. The bottom of the abutment column extends into the elastic chamber and is fixedly connected to a spring limiting plate 10. The spring limiting plate 10 is connected to the elastic chamber via an abutment spring.

[0047] The top of the contact column is provided with a contact ball 11, the extraction tank 1 is provided with an upper lid 12, and the bottom of the upper lid 12 is provided with a pressure ring 13.

[0048] It should be noted that the pressure ring 13 is set in an inclined arc shape. The left and right downward movement of the contact ball 11 causes the grinding core column 4 to have downward pressure during rotation, which increases the potential energy of the contact spring and releases it all at once, achieving the effect of shaking the green tea leaves to fall and grind them evenly.

[0049] The grinding tube 3 is connected to the extraction tank 1 via a self-rotating component. The bottom of the extraction tank 1 is provided with a feeding pipe 5, and a feeding control valve is provided on the feeding pipe 5.

[0050] The self-rotating component includes a self-rotating gear 14 fixedly connected to the outer wall of the grinding tube 3, and a fixed toothed ring 15 fixedly provided on the inner wall of the extraction tank 1, which meshes with the self-rotating gear 14.

[0051] This method involves crushing green tea leaves and then cold-extracting them with ice water. The prolonged cold extraction with ice water does not ripen the tea and can extract the usable nutrients from the green tea leaves. By changing the preparation method, the chewiness of the noodles produced by resting the dough is preserved, while preventing the green tea powder from oxidizing due to prolonged contact with the outside environment, thus avoiding the noodles turning yellow.

[0052] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method for preparing green tea mixed grain noodles, characterized in that, Includes the following steps: S1. Raw material preparation: Prepare 6 parts of mixed grain flour, 0.3 parts of green tea leaves and some water. Divide the 6 parts of mixed grain flour into two parts, namely 2 parts of mixed grain flour and 4 parts of mixed grain flour. S2, Cold extraction of green tea leaves: 0.3 parts of green tea leaves are put into the grinding and extraction device and ground into powder. Ice water and ice cubes are continuously added during the grinding process according to the water ratio. The green tea powder is cold-brewed with ice water for 4 hours to obtain cold-brewed tea water. S3. Proofing: Mix 4 parts of mixed grain flour with the appropriate amount of warm water and let it ferment freely for 30 minutes to obtain fermented dough. S4, Ice Water Mixing: Mix the cold-brewed tea water prepared in S2 with the remaining portion of mixed grain flour (2 parts) to obtain green tea dough. S5. Shaping and processing: Mix the fermented dough with the green tea dough to obtain a mixed dough. Then, process the mixed dough by rolling and cutting it into strips to obtain green tea noodles. S6. Rapid Drying: The green tea noodles are rapidly dried and then quickly cooled by airflow.

2. The production apparatus for the preparation method of green tea mixed grain noodles according to claim 1, characterized in that, The device includes a grinding and extraction apparatus, which includes an extraction tank (1). The extraction tank (1) is connected to a central shaft (2) via a drive device. The central shaft (2) is connected to multiple grinding tubes (3) via connectors. The grinding tubes (3) are connected to a grinding core column (4) via an oscillation assembly. The grinding tubes (3) are connected to the extraction tank (1) via a rotation assembly. A feeding pipe (5) is provided at the bottom of the extraction tank (1), and a feeding control valve is provided on the feeding pipe (5). The connector includes a filter screen (7) rotatably mounted on the extraction tank (1), a base plate (8) rotatably connected to the bottom of the grinding tube (3), the base plate (8) being connected to the filter screen (7), the central shaft (2) being rotatably connected to the grinding tube (3) via a support member (9), the oscillation assembly including an elastic chamber opened in the base plate (8), a contact column fixedly connected to the inner wall of the grinding core column (4), the bottom of the contact column penetrating into the elastic chamber and fixedly connected to a spring limiting plate (10), the spring limiting plate (10) being connected to the elastic chamber via a contact spring; The top of the contact column is provided with a contact ball (11), the extraction tank (1) is provided with an upper lid (12), and the bottom of the upper lid (12) is provided with a pressure ring (13).

3. The production apparatus for green tea and mixed grain noodles according to claim 2, characterized in that, The driving device includes a drive motor (6) mounted on the extraction tank (1). The output end of the drive motor (6) extends upward through the feeding pipe (5) and is rotatably connected to the central shaft (2).

4. The production apparatus for green tea and mixed grain noodles according to claim 2, characterized in that, The grinding tube (3) has a grinding layer on its inner wall. The grinding core (4) interacts with the grinding layer to grind green tea into powder.

5. The production apparatus for green tea and mixed grain noodles according to claim 2, characterized in that, The rotating assembly includes a rotating gear (14) fixedly connected to the outer wall of the grinding tube (3), and a fixed toothed ring (15) that meshes with the rotating gear (14) is fixedly provided on the inner wall of the extraction tank (1).

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