Composition for preparing green tea wheaten food, green tea wheaten food prepared from composition and preparation method of green tea wheaten food

Abstract

The invention relates to the technical field of food processing. The invention provides a composition for preparing green tea wheaten food, the prepared green tea wheaten food and a preparation method. The composition comprises the following raw materials in parts by weight: 8-12 parts of green tea powder, 10-40 parts of red date powder, 280-320 parts of flour, 2.5-3.5 parts of dry yeast, 150-200 parts of water and 8-12 parts of camellia oil. The product solves the problem that daily tea drinking is inconvenient, in a traditional tea drinking method, bitter taste puzzles many tea drinkers, and especially young people like diversified tea products with different tastes. Tea leaves are closely related to health, the market scale is huge, and economic benefits are considerable. Meanwhile, due to the use of the tea powder, compared with direct use of tea leaves, the tea powder is easier to store and produce, and the production of the tea powder can change the problem of complexity of tea making procedures, so that manpower and material resources are saved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a composition for preparing green tea pasta, the green tea pasta prepared therefrom, and a preparation method thereof. Background Art

[0002] More and more studies have shown that antioxidant components in tea, such as tea polyphenols and catechins, have multiple biological activities such as scavenging free radicals, inhibiting oxidative stress, reducing blood lipids, anti-tumor, and anti-inflammatory. These components play a positive role in preventing chronic diseases such as cardiovascular diseases, cancers, and diabetes. At present, tea is being upgraded from a traditional beverage to an important health intervention means in the chronic disease prevention and control system, and its industrial value and health benefits will continue to be released.

[0003] Traditional tea drinking has limitations and the development of additional tea products is insufficient. First, the steps are cumbersome and time-consuming. Traditional tea art requires more than a dozen processes such as preparing utensils, selecting water, warming cups, brewing, and dividing tea. The single brewing takes about 5-8 minutes, which poses a significant technical threshold for ordinary consumers. In addition, the traditional brewing principle of "separating tea from water" (such as rapid pouring out of soup for purple clay teapots) further increases the operational complexity. Second, the scene adaptability is poor. Traditional tea sets (such as purple clay teapots and covered bowls) are large in volume and heavy in weight, and the fragility of ceramic materials makes it difficult to carry them around, indicating an obvious conflict between traditional tea sets and the modern fast-paced life. Third, the development rate of related products of traditional tea enterprises is insufficient. Currently, there are only drinking products such as maojian beer and tea beverages on the market, while other tea processing products such as pasta have not formed an industrial scale in the market.

[0004] Currently, products such as tea pasta on the market are either unpalatable or have too little tea added to have no tea flavor. This problem seriously restricts the development and promotion of tea additional products. The reason is that the bitterness in tea restricts the development of products such as pasta. Specifically, components such as tea polyphenols (especially catechins) and caffeine in tea are the main sources of bitterness, and their content increases with the type of tea (such as green tea > oolong tea > black tea) and the increase in brewing concentration. When tea components are incorporated into pasta (such as tea-flavored noodles, steamed buns, pastries), if tea powder or strong tea juice is directly added, it is easy to cause the pasta to show an obvious astringent feeling and even produce an acid-bitter aftertaste. In response to this situation, how to balance the bitterness and the flavor coordination of pasta through process optimization (such as tea pretreatment, controlling the addition ratio, and matching with sweeteners or oils) is the key technical difficulty. Summary of the Invention

[0005] The purpose of the present invention is to provide a composition for preparing green tea pasta, the green tea pasta prepared therefrom, and a preparation method thereof, which expands the way of tea drinking and can effectively avoid the inconveniences in people's tea drinking, such as the tea becoming too bitter to drink due to soaking for too long.

[0006] To achieve the above-mentioned invention objectives, the present invention provides the following technical solutions:

[0007] The present invention provides a composition for preparing green tea pasta, and the composition comprises raw materials in the following parts by weight: 8-12 parts of green tea powder, 10-40 parts of red date powder, 280-320 parts of flour, 2.5-3.5 parts of dry yeast, 150-200 parts of water, and 8-12 parts of camellia oil.

[0008] Preferably, the type of the green tea powder is tip green tea powder, and the type of the flour is medium gluten flour.

[0009] The present invention also provides the application of the composition in preparing green tea pasta.

[0010] The present invention also provides a green tea pasta, which is prepared from the composition.

[0011] Preferably, the specific type of the green tea pasta is green tea steamed bun.

[0012] The present invention also provides a preparation method of green tea steamed bun, comprising the following steps:

[0013] (1) Mix dry yeast and water, dissolve and then let stand to obtain yeast water;

[0014] (2) Mix flour, green tea powder, red date powder, yeast water and the remaining water, and knead into a dough;

[0015] (3) Ferment the dough, then knead and press to exhaust air, and make into dough pieces;

[0016] (4) Secondarily ferment the dough pieces and then steam to obtain the green tea steamed bun.

[0017] Preferably, in step (1), the mass ratio of the dry yeast to the water is 2.5-3.5:45-50, the temperature of the water is 30-35 °C, and the standing time is 5-10 min.

[0018] Preferably, in step (2), the remaining water is gradually added during the mixing, and the kneading time is 4-6 min.

[0019] Preferably, in step (3), the fermentation temperature is 28-35 °C, the fermentation time is 40-60 min, and the kneading and pressing time for exhausting air is 5-8 min.

[0020] Preferably, in step (4), the secondary fermentation time is 15-20 min, the steaming time is 15-20 min, and after the steaming is completed, it is simmered for 3-4 min before opening the lid.

[0021] The present invention provides a composition for preparing green tea pasta, the green tea pasta prepared therefrom, and a preparation method. The composition comprises the following raw materials in parts by weight: 8 - 12 parts of green tea powder, 10 - 40 parts of red date powder, 280 - 320 parts of flour, 2.5 - 3.5 parts of dry yeast, 150 - 200 parts of water, and 8 - 12 parts of camellia oil. The products of the present invention solve the problem of inconvenience in daily tea drinking. In traditional tea drinking methods, the bitter taste troubles many tea drinkers. Especially young people prefer diversified tea products with different flavors. Tea is closely related to health, and its market scale is huge with considerable economic benefits. At the same time, due to the use of tea powder, compared with directly using tea leaves, tea powder is easier to store and produce, and the production of tea powder can change the complex tea-making process, saving manpower and material resources.

[0022] Considering various inconveniences in tea drinking, based on the product positioning of "a steamed bun and a pot of tea", aiming to enrich tea additional products, committed to serving the development of the tea industry, and starting from people's physical health, the present invention invests in research and development in all aspects such as the easy storage of tea and the taste of steamed buns. By adding different dosages of tea powder to flour containing different ratios of hawthorn and red dates, after steaming, through sensory evaluation, the most suitable ratio is screened out. It is required that the made steamed buns contain the fragrance of tea and are not bitter, not overly sweet, not sour, etc. By further analyzing the ratio and conducting sensory evaluation, a series of steamed buns with different flavors and tea fragrances are finally confirmed, which are suitable for people with different tastes. Finally, the problem of bitterness in green tea pasta is overcome. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 Sensory evaluation results for the bitter taste of tea leaves / tea powder;

[0024] Figure 2 Finished product pictures of green tea steamed buns prepared from groups 1 - 3 in Example 2;

[0025] Figure 3 Sensory scoring results of green tea steamed buns prepared from groups 1 - 3 in Example 2;

[0026] Figure 4 Finished product pictures of green tea steamed buns prepared from groups 1 - 7 in Example 3;

[0027] Figure 5 Sensory scoring results of green tea steamed buns prepared from groups 1 - 7 in Example 3. DETAILED DESCRIPTION OF THE INVENTION

[0028] The present invention provides a composition for preparing green tea pasta. The composition comprises the following raw materials in parts by weight: 8 - 12 parts of green tea powder, 10 - 40 parts of red date powder, 280 - 320 parts of flour, 2.5 - 3.5 parts of dry yeast, 150 - 200 parts of water, and 8 - 12 parts of camellia oil.

[0029] In the present invention, the amount of the green tea powder is preferably 9 to 11 parts, more preferably 10 parts.

[0030] In the present invention, the amount of the red date powder is preferably 15 to 35 parts, more preferably 25 to 30 parts.

[0031] In the present invention, the amount of the flour is preferably 290 to 310 parts, more preferably 300 parts.

[0032] In the present invention, the amount of the dry yeast is preferably 2.8 to 3.2 parts, more preferably 3 parts.

[0033] In the present invention, the amount of the water is preferably 160 to 190 parts, more preferably 170 to 180 parts.

[0034] In the present invention, the amount of the camellia oil is preferably 9 to 11 parts, more preferably 10 parts.

[0035] In the present invention, the type of the green tea powder is preferably the tip green tea powder, and the type of the flour is preferably the medium gluten flour.

[0036] The present invention also provides the application of the composition in the preparation of green tea pasta.

[0037] The present invention also provides a kind of green tea pasta, which is prepared from the composition.

[0038] In the present invention, the specific type of the green tea pasta is the green tea steamed bun.

[0039] The present invention also provides a preparation method of the green tea steamed bun, comprising the following steps:

[0040] (1) Mix the dry yeast and water, and let it stand after dissolution to obtain yeast water;

[0041] (2) Mix the flour, green tea powder, red date powder, yeast water and the remaining water, and knead into a dough;

[0042] (3) Ferment the dough, then knead and exhaust it to make dough pieces;

[0043] (4) Secondarily ferment the dough pieces and then steam them to obtain the green tea steamed bun.

[0044] In the present invention, in step (1), the mass ratio of the dry yeast to the water is preferably 2.5 to 3.5:45 to 50, more preferably 3:50, the temperature of the water is preferably 30 to 35 °C, more preferably 32 °C, and the standing time is preferably 5 to 10 min, more preferably 7 to 8 min.

[0045] In the present invention, the remaining water during mixing in step (2) is preferably added gradually, and the kneading time is preferably 4 - 6 min, more preferably 5 min.

[0046] In the present invention, the fermentation temperature in step (3) is preferably 28 - 35°C, more preferably 30 - 32°C, the fermentation time is preferably 40 - 60 min, more preferably 50 min, and the kneading and degassing time is preferably 5 - 8 min, more preferably 6 - 7 min.

[0047] In the present invention, the secondary fermentation time in step (4) is preferably 15 - 20 min, more preferably 17 - 18 min, the steaming time is preferably 15 - 20 min, more preferably 17 - 18 min, and after steaming, it is preferably simmered for 3 - 4 min before opening the lid.

[0048] In the present invention, a pulverizer is used to pulverize tea leaves, hawthorns, and red dates respectively, ensuring that natural sweet components offset the bitterness of tea leaves during the preparation process, and avoiding the use of white sugar, brown sugar, etc.

[0049] In the present invention, to determine the best tea bun flavor, the range of red date powder is specifically set from 0 g to 6 g. Through sensory evaluation, when the ratio of green tea powder to red date powder is 1 g:2 g, 1 g:3 g, and 1 g:4 g, different flavored tea buns will be formed, which can be selected by different consumers.

[0050] The technical solutions provided by the present invention will be described in detail below in conjunction with embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0051] Example 1

[0052] In daily tea drinking, 3 g of tea leaves are added to a pot of water. When 3 g of tea leaves are soaked in a water cup, as time prolongs, the whole cup of water will become very bitter; while tea powder is more easily brewed than tea leaves. Based on this phenomenon, the bitterness of tea powder soaked in water at different gradient doses within a certain time and the bitterness of 3 g of tea leaves soaked in water are subjected to sensory evaluation. The evaluation criteria for bitterness are not bitter (100 points), slightly bitter (75 points), bitter (50 points), very bitter (25 points), and extremely bitter (0 points) (Table 1).

[0053] At the same time, tea leaves and tea powder ground from the same tea leaves are added to 50 ml of boiling water and brewed for 10 minutes, and the amount of tea powder used is recorded. Through sensory evaluation, the tea powder dose equivalent to the bitterness of 3 g of tea leaves is selected and recorded as "a pot of tea tea powder" (see Figure 1 ).

[0054] Table 1 Sensory evaluation formula for different groups of tea leaves / tea powder

[0055] Material Tea leaves Tea leaves Tea leaves Tea powder Tea powder Tea powder Dosage 1g 2g 3g 1g 2g 3g Sensory evaluation Not bitter Slightly bitter Bitter Bitter Very bitter Extremely bitter

[0056] Example 2

[0057] Taking the production of 10 steamed buns as an example, different groups were made according to different dosages of 0 - 20 g of Maojian green tea powder, 0 - 30 g of hawthorn powder, 0 - 80 g of red date powder, 300 g of flour, 3 g of dry yeast, 200 g of warm water, 10 g of camellia oil, etc. The specific dosages of different groups are shown in Table 2.

[0058] The specific steps are as follows:

[0059] (1) Yeast activation: Pour 3 g of dry yeast into 50 ml of warm water (35 °C), stir and dissolve, and let stand for 10 minutes until fine foam appears on the surface (proving good yeast activity).

[0060] (2) Preparation of mixed dough: 300 g of medium gluten flour + 0 - 20 g of green tea powder + 0 - 30 g of hawthorn powder + 0 - 80 g of red date powder + 10 g of camellia oil + yeast water (gradually add the remaining 150 ml of warm water), stir into flocs with chopsticks, and then knead into a smooth dough (5 minutes).

[0061] (3) First fermentation: This step determines the core of the softness of the steamed buns. Put the two portions of dough into oiled containers respectively, cover with plastic wrap, and place in a warm place (35 °C) for fermentation for 40 minutes until the dough volume expands by 2 times and the inside is honeycombed.

[0062] (4) Exhausting and shaping: Take out the fermented dough, sprinkle a small amount of flour to prevent sticking, knead and press forcefully for 8 minutes to expel the large air bubbles inside until the dough is smooth and firm. Take small dough pieces, knead them into rounds, taper the bottom, and roll them into rounds with the palm until the surface is smooth.

[0063] (5) Second proofing: Put the shaped steamed bun blanks into the steamer, place them 2 cm apart, cover with a wet cloth or plastic wrap, and let stand for 20 minutes until the volume becomes significantly larger and the hand feel is light.

[0064] (6) Steaming and taking out of the pot: Start timing after the high fire makes the steam rise, steam for 15 minutes. Simmer for 3 minutes before opening the lid: Let stand for 3 minutes after turning off the fire to avoid sudden cooling causing the steamed buns to shrink and collapse.

[0065] (7) The sensory evaluation criteria are wheat fragrance (0 points), no tea fragrance and no obvious jujube flavor (50 points), bitter and astringent (100 points); not sour (0 points), very sour (50 points), extremely sour (100 points).

[0066] Through sensory evaluation, the optimal ratio of steamed buns was selected as 10 g of Maojian green tea powder, 0 g of hawthorn powder, 40 g of red date powder, 300 g of flour, 3 g of dry yeast, 200 g of warm water, and 10 g of camellia oil.

[0067] Table 2 Sensory Evaluation Formulas for Green Tea Steamed Buns in Different Groups

[0068]

[0069] Example 3

[0070] Taking the production of 20 steamed buns as an example, different groups were made according to different dosages of 20g of Maojian green tea powder, 0g of hawthorn powder, 0 - 120g of red date powder, 600g of flour, 6g of dry yeast, 400g of warm water, 20g of camellia oil, etc. The specific dosages of different groups are shown in Table 3.

[0071] The specific steps are as follows:

[0072] (1) Yeast activation: Pour 6g of dry yeast into 100ml of warm water (30°C), stir to dissolve, and let stand for 5 minutes until fine foam appears on the surface (proving good yeast activity).

[0073] (2) Preparation of mixed dough: 600g of medium - gluten flour + 20g of green tea powder + 0g of hawthorn powder + 0 - 120g of red date powder + 20g of camellia oil + yeast water (gradually add the remaining 350ml of warm water), stir with chopsticks into a flocculent state, and then knead into a smooth dough (for 5 minutes).

[0074] (3) First fermentation: This step is the core determining the softness of the steamed buns. Put the two portions of dough into greased containers respectively, cover with plastic wrap, and ferment at a warm place (28°C) for 60 minutes until the dough volume expands by 2 times and the inside shows a honeycomb shape.

[0075] (4) Exhausting and shaping: Take out the fermented dough, sprinkle a small amount of flour to prevent sticking, knead and press hard for 5 minutes to expel the large air bubbles inside until the dough is smooth and firm. Take small dough pieces, knead them into circles, taper the bottom, and round them with the palm until the surface is smooth.

[0076] (5) Second proofing: Place the shaped steamed bun blanks in the steamer, arrange them 2cm apart, cover with a wet cloth or plastic wrap, and let stand for 15 minutes until the volume becomes significantly larger and the feel is light.

[0077] (6) Steaming and taking out of the pot: Start timing after the high - heat steam is on, steam for 20 minutes. Simmer for 3 minutes before opening the lid: Let stand for 3 minutes after turning off the heat to avoid sudden cooling causing the steamed buns to shrink and collapse.

[0078] (7) The sensory evaluation criteria are wheat fragrance (75 points), having tea fragrance, light jujube flavor but not bitter (100 points), relatively light tea fragrance with jujube flavor (90 points), strong jujube flavor without tea fragrance (80 points), stronger jujube flavor and no tea flavor (70 points), sweeter with bitterness (60 points), strong tea fragrance and bitter (50 points).

[0079] Through sensory evaluation, 20 g of maojian green tea powder, 40 - 80 g of red date powder, 600 g of flour, 6 g of dry yeast, 400 g of warm water, and 20 g of camellia oil were selected as the optimal ratio for making steamed buns.

[0080] Table 3 Sensory evaluation of green tea steamed buns with different groupings

[0081]

[0082]

[0083] As can be seen from the above embodiments, the present invention provides a composition for preparing green tea pasta, the green tea pasta prepared thereby, and a preparation method. The composition comprises the following raw materials in parts by weight: 8 - 12 parts of green tea powder, 10 - 40 parts of red date powder, 280 - 320 parts of flour, 2.5 - 3.5 parts of dry yeast, 150 - 200 parts of water, and 8 - 12 parts of camellia oil. The product of the present invention solves the problem of inconvenient daily tea drinking. In the traditional tea drinking method, the bitter taste troubles many tea drinkers. Especially young people prefer tea products with diverse different flavors. Tea is closely related to health, and its market scale is huge and the economic benefits are considerable. At the same time, due to the use of tea powder, compared with directly using tea leaves, tea powder is easier to store and produce, and the production of tea powder will change the complex tea-making process, saving manpower and material resources.

[0084] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and retouches can still be made, and these improvements and retouches should also be regarded as the protection scope of the present invention.

Claims

1. A composition for preparing green tea pasta, characterized in that, The composition comprises raw materials in the following parts by weight: 8-12 parts of green tea powder, 10-40 parts of red date powder, 280-320 parts of flour, 2.5-3.5 parts of dry yeast, 150-200 parts of water, and 8-12 parts of camellia oil.

2. The composition according to claim 1, wherein The type of the green tea powder is Maojian green tea powder, and the type of the flour is medium gluten flour.

3. Use of the composition according to claim 1 or 2 in the preparation of green tea pasta.

4. A green tea pasta, characterized in that, The green tea pasta is prepared from the composition according to claim 1 or 2.

5. The green tea pasta according to claim 4, characterized in that The specific type of the green tea pasta is green tea steamed bun.

6. A method for preparing green tea steamed buns, characterized in that, Comprising the following steps: (1) Mix dry yeast and water, and let it stand after dissolution to obtain yeast water; (2) Mix flour, green tea powder, red date powder, yeast water and the remaining water, and knead into a dough; (3) Ferment the dough, then knead and exhaust it to make dough pieces; (4) Steam the dough pieces after secondary fermentation to obtain the green tea steamed bun.

7. The preparation method according to claim 6, characterized in that, In step (1), the mass ratio of the dry yeast to the water is 2.5-3.5:45-50, the temperature of the water is 30-35 °C, and the standing time is 5-10 min.

8. The preparation method according to claim 7, wherein, In step (2), the remaining water is gradually added during mixing, and the kneading time is 4-6 min.

9. The preparation method according to claim 8, characterized in that, In step (3), the fermentation temperature is 28-35 °C, the fermentation time is 40-60 min, and the kneading and exhausting time is 5-8 min.

10. The preparation method according to any one of claims 6 to 9, characterized in that, In step (4), the secondary fermentation time is 15-20 min, the steaming time is 15-20 min, and after the steaming is completed, let it stand for 3-4 min before opening the lid.

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