Cuilan pine needle tea cake and preparation method thereof

Abstract

The invention provides a Cuilan pine needle tea cake and a preparation method thereof, and belongs to the technical field of food preparation, the Cuilan pine needle tea cake comprises the following raw materials: pre-gelatinized rice flour, pre-gelatinized glutinous rice flour, Cuilan tea powder, pine needle powder, lard, white granulated sugar and water. The emerald blue pine needle tea cake is prepared by taking emerald blue pine needles as a medium and cakes as a medium, and the appearance and taste of the tribute cake are improved, so that the prepared emerald blue pine needle tea cake is more popular with young consumers.

Description

Technical Field

[0001] The invention belongs to the technical field of food preparation, and in particular relates to a green orchid pine needle tea cake and a preparation method thereof. Background Art

[0002] Huaining tribute cake is a traditional specialty product of Huaining County, Anqing City, Anhui Province. Huaining tribute cake is white in color, with uniform thickness, rubbed and pushed like cards, and curled like paper. It has a soft texture, moderate sweetness, complete edges and corners, flat cut surface, dense, elastic, not loose, sweet taste, soft and refreshing, melts in the mouth, and has a fragrance mixed with glutinous flour, white sugar, and sesame oil. It is rich in nutrition and is a traditional pastry with a profound cultural heritage. However, due to the limitations of taste and shape, it is not well known by young consumers and other regions. Therefore, the present invention combines the local specialty agricultural products of Anqing, Cuilan tea and pine needles, and innovatively improves the appearance and taste of tribute cake to make Cuilan pine needle tea cake. Summary of the invention

[0003] In order to solve the above technical problems, the present invention provides a green orchid pine needle tea cake and a preparation method thereof.

[0004] To achieve the above object, the present invention provides the following technical solutions:

[0005] One of the technical solutions of the present invention:

[0006] The invention discloses a Cuilan pine needle tea cake, the raw materials of which include pre-gelatinized rice flour, pre-gelatinized glutinous rice flour, Cuilan tea powder, pine needle powder (pine needle tea powder), lard, white granulated sugar and water.

[0007] Beneficial effects: The tea cake prepared by the present invention uses tea powder of Yuexi Cuilan tea and pine needle tea as raw materials. Among them, Yuexi Cuilan tea is produced in Yuexi County, Anhui Province, China, and belongs to the category of green tea. This tea is loved by consumers for its unique aroma and taste. Its main effects include: Antioxidation: Yuexi Cuilan tea is rich in antioxidants, such as tea polyphenols and vitamin C, which help to remove free radicals in the body and slow down the aging process. Refreshing: Cuilan tea contains an appropriate amount of caffeine, which can help improve mental concentration and enhance memory. Aid digestion: Regular drinking of Cuilan tea can help promote digestion and has a certain relieving effect on discomfort after greasy diet. Lowering blood lipids and blood sugar: Studies have shown that green tea can help lower blood lipid and blood sugar levels and is beneficial to cardiovascular health. Antibacterial and anti-inflammatory: Cuilan tea has certain antibacterial and anti-inflammatory effects, which helps to maintain oral health and prevent colds. Pine needle tea is a tea made from the tender needles of pine trees, which is common in East Asia. The health benefits of pine needle tea include: Rich in vitamin C: pine needle tea is an excellent source of vitamin C, which helps to strengthen the immune system and prevent colds and other diseases. Antioxidant and anti-inflammatory: pine needles are rich in antioxidants, such as bioflavonoids, which can help reduce inflammation and fight oxidative stress. Improve respiratory health: pine needle tea is traditionally believed to help clear the respiratory tract and has a certain auxiliary therapeutic effect on chronic respiratory diseases such as asthma. Promote blood circulation: pine needle tea helps improve blood circulation and may be beneficial for patients with hypertension. Enhance bone health: some ingredients in pine needles may help enhance bone health and prevent osteoporosis. Both teas have their unique health benefits. The present invention uses emerald green orchid and pine needles as a medium and tribute cake as a medium to prepare an emerald green orchid pine needle tea cake. While retaining the effects of emerald green orchid tea on beauty and beauty, clearing away heat and detoxification, and pine needle tea on regulating blood lipids, blood pressure, and removing cold and detoxification, the appearance and taste of tribute cake can also be improved, so that the prepared emerald green orchid pine needle tea cake is more popular among young consumers.

[0008] Preferably, the mass ratio of the turquoise tea powder to the pine needle powder is (4-6):2; more preferably 5:2.

[0009] Furthermore, the turquoise tea powder and pine needle powder need to be sieved through a 60-mesh sieve.

[0010] Preferably, the Cuilan pine needle tea cake comprises the following ingredients in parts by weight:

[0011] 12 parts of pre-gelatinized glutinous rice flour, 4-6 parts of turquoise tea powder, 2 parts of pine needle powder, 12 parts of white sugar, 6 parts of water;

[0012] Pregelatinized rice flour is 35-55% of the total weight of all raw materials;

[0013] Lard is 3-9% of the total weight of all raw materials.

[0014] Furthermore, the pregelatinized rice flour accounts for 40% of the total weight of all raw materials.

[0015] Furthermore, the lard accounts for 7% of the total weight of all raw materials.

[0016] The second technical solution of the present invention:

[0017] A method for preparing green orchid pine needle tea cake comprises the following steps:

[0018] Weigh the above raw materials for later use;

[0019] The pregelatinized glutinous rice flour and the pregelatinized rice flour are uniformly mixed to obtain a mixture;

[0020] Add the green orchid tea powder, lard, pine needle powder and white sugar into the mixture and mix evenly to obtain cake powder;

[0021] Add water to the cake flour in batches, knead it into granules, and then press it into shape.

[0022] Compared with the prior art, the present invention has the following advantages and technical effects:

[0023] The present invention provides a green orchid pine needle tea cake and a preparation method thereof, wherein the green orchid is fragrant and sweet, and after being ground into powder and mixed with food, it will present a purer and fuller original green tea flavor; the pine needle powder has an obvious pine fragrance, and the taste is fresh and natural, slightly astringent, and sweet, and it contains a variety of active ingredients, which is beneficial to human health. The green orchid pine needle tea cake prepared by the raw material ratio defined by the present invention and the specific preparation process is soft, delicate, fragrant and aftertaste. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] The accompanying drawings constituting a part of the present invention are used to provide a further understanding of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the accompanying drawings:

[0025] Figure 1 The present invention is a process flow chart for preparing the green orchid pine needle tea cake;

[0026] Figure 2 A sensory score line graph drawn by the control variable method of Cuilan pine needle tea cake in Example 1 of the present invention;

[0027] Among them, A is the sensory score under the addition amount of pregelatinized rice flour; B is the sensory score of the mass ratio of turquoise tea powder and pine needle powder; C is the sensory score of the addition amount of lard. DETAILED DESCRIPTION

[0028] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0029] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0030] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0031] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0032] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0033] All raw materials used in the examples of the present invention were purchased from commercial sources. The pre-gelatinized glutinous rice flour and pre-gelatinized rice flour in the raw materials were purchased from Jiangsu Baobao Suqian National Biotechnology Co., Ltd.

[0034] Unless otherwise specified, the “parts” used in the embodiments of the present invention are “parts by weight”.

[0035] The technical solution of the present invention is further illustrated by the following embodiments.

[0036] Example 1

[0037] (1) Raw materials and equipment

[0038] Ingredients: pre-gelatinized rice flour, pre-gelatinized glutinous rice flour, turmeric tea, pine needles, lard, white sugar; Equipment and utensils: bowls, plates, spoons, disposable gloves, molds, electronic balance, stirrer;

[0039] (2) The preparation method of the green orchid pine needle tea cake is as follows:

[0040] ① Grind the Cuilan tea leaves and pine needles into powder and pass through a 60-mesh sieve (such as Figure 1 (shown in a);

[0041] ② Weigh the pre-gelatinized glutinous rice flour and pre-gelatinized rice flour, pour them into the blender and mix them evenly (such as Figure 1 (as shown in b);

[0042] ③ Add turquoise tea powder, lard, pine needle powder, and white sugar, stir evenly with a blender, then pour into a container and knead with your hands to preliminarily mix the cake flour (such as Figure 1 (as shown in c);

[0043] ④Add water in small amounts several times and knead continuously until it becomes granular (such as Figure 1 (shown in (d));

[0044] ⑤Put the cake powder into the mold and press it into shape (such as Figure 1 (as shown in e) and demoulding to obtain the Cuilan Pine Needle Tea Cake.

[0045] (I) Single factor experiment

[0046] Fixed 12g of pregelatinized glutinous rice flour, selected 3 factors and 5 levels for single factor experiment (such as Figure 2 The sensory evaluation of the prepared Cuilan pine needle tea cake was carried out to determine the better single factor level. Three groups were set in parallel for each level and the average value was taken.

[0047] (1) Effect of different contents of pregelatinized rice flour on taste

[0048] Taking the proportion of pre-gelatinized rice flour as a single factor variable (35%, 40%, 45%, 50%, 55%), 12g of pre-gelatinized glutinous rice flour, 12g of white sugar, 3.6g of lard, 5g of turquoise tea powder, 2g of pine needle powder and 6g of water were added, and the optimal proportion of pre-gelatinized rice flour was determined by sensory score. Figure 2 As shown in A, when the proportion of pregelatinized rice flour is 40%, the product has the highest sensory score, and the aroma, taste and appearance are all good; when the pregelatinized rice flour increases, the taste is harder; and when the pregelatinized rice flour decreases, the taste is softer. The experiment shows that under the premise of ensuring sufficient nutrition, the proportion of pregelatinized rice flour is 40%, which is the best and has the best sensory quality.

[0049] (2) Effects of different ratios of turquoise tea powder and pine needle powder on taste

[0050] The ratio of turquoise tea powder to pine needle powder was used as a single factor variable (3:2, 4:2, 5:2, 6:2 and 7:2), and the addition of 12g pre-gelatinized glutinous rice flour, 12g white sugar, 3.6g lard, 30g pre-gelatinized rice flour and 6g water was determined. The optimal ratio of turquoise tea powder to pine needle powder was determined by sensory score, so that the turquoise pine needle tea cake prepared at this ratio had the best taste and flavor. Sensory score as follows Figure 2 As shown in Figure B, when the amount of green orchid tea powder and pine needle powder added is 5g and 2g respectively (i.e., the mass ratio of the two is 5:2; Figure 2 When the other mass ratio values ​​of B are equal to the addition amount), the product has the highest sensory score and the best taste. The tea fragrance of Cuilan tea and the fragrance of pine needles complement each other. It has both the mellow fragrance and color of Cuilan tea and the slight bitterness of pine needles. Therefore, under the premise of ensuring sufficient nutrition, the ratio of Cuilan tea powder to pine needle powder is 5:2, which has the best sensory quality.

[0051] (3) Effect of different lard contents on taste

[0052] Taking the amount of lard added as a single factor variable (1%, 3%, 5%, 7% and 9%), 12g of pre-gelatinized glutinous rice flour, 12g of white sugar, 30g of pre-gelatinized rice flour, 5g of Cuilan tea powder, 2g of pine needles and 6g of water were added, and the optimal amount of lard added was determined by sensory score. Figure 2 As shown in C, the highest score is when the lard proportion is 7%.

[0053] Note: The sensory evaluation standards for the above-mentioned Cuilan pine needle tea cake are shown in Table 1.

[0054] Table 1

[0055]

[0056]

[0057] (ii) Orthogonal test

[0058] The orthogonal test was based on the results of the single-factor test. Three levels were selected for each factor to conduct a three-factor, three-level test, and the optimal process was determined based on the sensory scores.

[0059] (1) Orthogonal experimental factor level design

[0060] On the basis of the single factor test, a three-factor three-level orthogonal experiment was conducted (as shown in Table 2). The sensory score of Cuilan pine needle tea cake was used as the evaluation method, and 3 groups of parallel samples were made for each group of samples, and the average value was taken. The results of the orthogonal experiment were analyzed with extreme differences to determine the better production process conditions of Cuilan pine needle tea cake.

[0061] Table 2 Orthogonal experimental factor level design for process optimization of Cuilan pine needle tea cake

[0062]

[0063] (2) The results of the orthogonal experiment are shown in Table 3.

[0064] Table 3

[0065]

[0066] Experimental summary:

[0067] The experiment shows that the amount of pre-gelatinized rice flour added significantly affects the shape, looseness and stability of the final product. When the amount added is greater than 40%, the product tastes harder. When it is less than 40%, the product is loose and has a softer taste. 40% is appropriate. Moreover, compared with traditional rice flour that needs to be aged in advance, its nutritional content and edible quality loss are minimal, retaining the original nutritional value. The ratio of turquoise tea powder to pine needle powder also affects the texture and taste of the product. Figure 2 It can be seen that the ratio is preferably 5:2. The addition of lard improves the dry taste of the tea cake, provides a certain throat moisturizing feeling, and helps the tea cake form a stable structure. When the amount of lard added is greater than 7%, the tea cake will become loose and greasy. When it is less than 7%, the dry taste is not solved. 7% is appropriate.

[0068] Through single factor test and orthogonal test, the optimal processing parameters of Cuilan pine needle tea cake were determined as follows: pre-gelatinized rice flour accounts for 40%, the mass ratio of Cuilan tea powder to pine needle powder is 5:2, and lard accounts for 7%. The Cuilan pine needle tea cake made by the optimal process has a green color, a light tea fragrance, and no unpleasant odor. The taste is rich, sweet in the front, slightly bitter in the back, and the texture is palatable.

[0069] (III) Microbiological indicators

[0070] The total colony count test result of the Cuilan pine needle tea cake prepared under the above optimal conditions was 38 CFU / g, no coliform bacteria were detected, the mold detection number was 1 CFU / g, and pathogenic bacteria were detected, all of which met the national requirements.

[0071] The above are only preferred specific implementations of the present application, but the protection scope of the present application is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed in the present application should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.

Claims

1. A green orchid pine needle tea cake, characterized in that: Ingredients include: Pre-gelatinized rice flour, pre-gelatinized glutinous rice flour, turmeric tea powder, pine needle powder, lard, white sugar and water.

2. The Cuilan pine needle tea cake according to claim 1, characterized in that: The mass ratio of the turquoise tea powder to the pine needle powder is (4-6):

2.

3. The green orchid pine needle tea cake according to claim 1 or 2, characterized in that: The turquoise tea powder and pine needle powder both need to be sieved through a 60-mesh sieve.

4. The Cuilan pine needle tea cake according to claim 1, characterized in that: The raw materials include, by weight: 12 parts of pre-gelatinized glutinous rice flour, 4-6 parts of turquoise tea powder, 2 parts of pine needle powder, 12 parts of white sugar, 6 parts of water; Pregelatinized rice flour is 35-55% of the total weight of all raw materials; Lard is 3-9% of the total weight of all raw materials.

5. The green orchid pine needle tea cake according to claim 4, characterized in that: The pre-gelatinized rice flour accounts for 40% of the total weight of all raw materials.

6. The Cuilan pine needle tea cake according to claim 4, characterized in that: The lard is 7% of the total weight of all raw materials.

7. A method for preparing green orchid pine needle tea cake, characterized in that: The following steps are involved: Weigh the raw material according to any one of claims 1 to 6 for later use; The pregelatinized glutinous rice flour and the pregelatinized rice flour are uniformly mixed to obtain a mixture; Add the green orchid tea powder, lard, pine needle powder and white sugar into the mixture and mix evenly to obtain cake powder; Add water to the cake flour in batches, knead it into granules, and then press it into shape.

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