CN105495497A - Matcha bechamel and making method thereof - Google Patents
Matcha bechamel and making method thereof Download PDFInfo
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- CN105495497A CN105495497A CN201511004683.9A CN201511004683A CN105495497A CN 105495497 A CN105495497 A CN 105495497A CN 201511004683 A CN201511004683 A CN 201511004683A CN 105495497 A CN105495497 A CN 105495497A
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- tea
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- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000013336 milk Nutrition 0.000 claims abstract description 61
- 239000008267 milk Substances 0.000 claims abstract description 61
- 210000004080 milk Anatomy 0.000 claims abstract description 61
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 57
- 239000000843 powder Substances 0.000 claims abstract description 45
- 239000002562 thickening agent Substances 0.000 claims abstract description 24
- 238000003756 stirring Methods 0.000 claims abstract description 21
- 239000006071 cream Substances 0.000 claims abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 18
- 238000004945 emulsification Methods 0.000 claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 claims description 164
- 235000013616 tea Nutrition 0.000 claims description 138
- 235000015067 sauces Nutrition 0.000 claims description 66
- 208000006558 Dental Calculus Diseases 0.000 claims description 65
- 239000002002 slurry Substances 0.000 claims description 21
- 239000002994 raw material Substances 0.000 claims description 20
- 239000000203 mixture Substances 0.000 claims description 18
- 230000008569 process Effects 0.000 claims description 17
- 235000009569 green tea Nutrition 0.000 claims description 15
- 235000006468 Thea sinensis Nutrition 0.000 claims description 14
- 235000020279 black tea Nutrition 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 235000020334 white tea Nutrition 0.000 claims description 7
- 235000020338 yellow tea Nutrition 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 36
- 235000019634 flavors Nutrition 0.000 abstract description 36
- 239000002932 luster Substances 0.000 abstract description 17
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 abstract description 8
- 230000036541 health Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 229930002875 chlorophyll Natural products 0.000 abstract description 2
- 235000019804 chlorophyll Nutrition 0.000 abstract description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 2
- 235000013824 polyphenols Nutrition 0.000 abstract description 2
- 235000014121 butter Nutrition 0.000 abstract 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 230000003111 delayed effect Effects 0.000 abstract 1
- 229910052749 magnesium Inorganic materials 0.000 abstract 1
- 239000011777 magnesium Substances 0.000 abstract 1
- 238000004383 yellowing Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 239000000463 material Substances 0.000 description 6
- 239000000084 colloidal system Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
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- 230000001590 oxidative effect Effects 0.000 description 3
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- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000579895 Chlorostilbon Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010021703 Indifference Diseases 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 229910052876 emerald Inorganic materials 0.000 description 1
- 239000010976 emerald Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a matcha bechamel. The matcha bechamel is made from, by weight, 5-8 parts of matcha powder, 100-112 parts of unsalted butter, 180-220 parts of milk, 40-80 parts of white sugar, 0.1-1 part of citric acid and 0.8-3 parts of a thickener. The invention also provides a making method of the matcha bechamel. The making method includes the following steps of 1 mixing the matcha powder, the milk and the citric acid together to obtain matcha milk, 2 mixing and boiling the unsalted butter and the white sugar together to obtain butter cream, 3 cooling the butter cream, adding the matcha milk, performing even stirring and mixing, and then obtaining the matcha bechamel after emulsification and homogeneous treatment. The matcha bechamel is reasonable in formula, yellowing caused by magnesium removal of chlorophyll in matcha and browning caused by tea polyphenol oxidization can be effectively delayed, oxidization browning during processing and storage is slower, natural emerald green color and luster of the matcha are kept, and the matcha bechamel has the unique flavor of the matcha and also has milk flavor, is tasty and delicious, has delicate taste and has the nutrition and health care effects of the matcha.
Description
Technical field
The present invention relates to tea food processing technology field, relate in particular to one and smear tea tartar sauce and preparation method thereof.
Background technology
Tea, as one of large non-alcoholic drink in the world three, is liked by the people of various countries deeply, and tealeaves has the effects such as anti-oxidant, elimination free radical, anti-sudden change, anti-ageing, anticancer, anti-cardiovascular disease.Wherein smearing tea is up to now, a kind of tea product of the freshest, most nutrition, and smearing tea, to have color and luster emerald green, the features such as fragrance is aloof from politics and material pursuits, the fresh alcohol of flavour.In recent years, the food smearing tea local flavor is day by day fashionable, and biscuit, the cake and drink etc. of Matcha are extensively welcomed by the people.
The most tea flavour of the commercially available food smearing tea local flavor is not enough, processing, memory period are easy to oxidizing brown stain, shelf-life short (such as do not add pigment and anticorrisive agent smear tea baking goods under refrigerated conditions shelf time only have 10-15 days), and much add the materials such as green artificial color, allow originally healthy cakes and sweetmeats product of smearing leave shortcoming in consumer mind.But in life, people smear tea because the restriction of the objective factor such as time and operative skill is difficult to self manufacture at any time and smears the food of tea local flavor, to ensure its safety and health again.
If can tea smeared produce the tartar sauce of similar mayonnaise or catsup, then can meet the demand that people's self manufacture smears tea typical local food completely, such as cure the fillings of product as hamburger, cold dish salad, toast etc. or dip in material, there is boundless application prospect, but have not yet to see the report about smearing tea tartar sauce.
Summary of the invention
Technical problem to be solved by this invention be to provide a kind of color and luster emerald green, smear that tea flavour is strong, long shelf-life, green health smear tea tartar sauce.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: one smears tea tartar sauce, by weight, following raw material is comprised: matcha powder 5-8, whipping cream 100-112, milk 180-220, white sugar 40-80, citric acid 0.1-1, thickener 0.8-3.
Preferably, the weight portion of each raw material is: matcha powder 7, whipping cream 106, milk 200, white sugar 60, citric acid 0.6, thickener 2.
Preferably, the mixture of described thickener to be xanthans or carragheen with the ratio of shitosan 0.8-1:1 in mass ratio mix gained.
Described matcha powder covers steaming green tea for raw material, and the particle size range obtained through ultra-fine grinding after oven dry is at the tea powder of the above fineness of 200 order.The multiple health care such as matcha powder has sterilization toxin expelling, enhances metabolism, anticancer, anti-oxidant, angiocardiopathy preventing.
The present invention also provides the above-mentioned preparation method smearing tea tartar sauce, comprises the following steps:
(1) under 40-50 DEG C of conditions, the milk of matcha powder, citric acid and 45-70 weight portions is mixed, and it is dispersed without agglomerate to be stirred to matcha powder, obtains smearing tea milk;
(2) under 90-100 DEG C of conditions, whipping cream, white sugar and remaining milk are mixed, does not stop to stir, until add thickener after forming light yellow dense thick slurry, then under 100-120 DEG C of conditions, stir 10-18min, obtain milk slurry oil;
(3) milk slurry oil is cooled to 35-40 DEG C, adds and smear tea milk, be then uniformly mixed, then smear tea tartar sauce described in namely obtaining after emulsification treatment and homogeneous process, the temperature of homogeneous process is 35-45 DEG C, and the time is 5-10min.
Preferably, preparation method is further comprising the steps of: will smear tea tartar sauce and be cooled to room temperature, and pack after sterilization.
The beneficial effect that the present invention smears tea tartar sauce is:
1. to smear tea tartar sauce formula reasonable in the present invention, fat in formula in cream and milk and white granulated sugar serve embedding effect, simultaneously product system adds a small amount of citric acid and makes pH be in subacidity, effectively can delay to smear xanthochromia that tea Determination of Chlorophyll de-magging brings and Tea Polyphenols is oxidized the brown stain brought; In makespan, smear tea be not in addition subject to high temperature, also reduce oxidation rate, therefore processing of the present invention, memory period oxidizing brown stain are comparatively slow, maintain the natural emerald green color and luster smearing tea, it is existing smears the distinctive local flavor of tea, fragrant with pure and fresh and strong tea, also containing milk, flavour is good to eat, delicate mouthfeel, and have the nutritional health function smearing tea concurrently, meet the diversified demand of market to cakes and sweetmeats product, there is good social value and economic worth.
2. the present invention smears tea tartar sauce and maintains original feature of smearing tea, smear tea flavour strong, and do not add any pigment and anticorrisive agent, have good stability, long shelf-life (more than 6 months) under refrigerated conditions, instant edible, is a green, healthy smears tea local flavor tartar sauce, be convenient to consumer at home self manufacture smear the food of tea local flavor.
3. the present invention smears tea tartar sauce and can be used as local flavor tartar sauce and be widely used in baking and banking up with earth in the food and drinks such as food, cold vegetable dish in sauce, flavor beverage, also can eat separately, can meet consumers in general to nutrition, green, natural, dietary requirements easily.
4. the present invention smear preparation method's technique of tea tartar sauce simple, easy to operate, easily implement, nutritional labeling and the flavour of raw material can be kept.
The present invention also provides a kind of tea tartar sauce, by weight, comprises following raw material: tea powder 5-8, whipping cream 100-112, milk 180-220, white sugar 40-80, citric acid 0.1-1, thickener 0.8-3.
Preferably, the mixture of described thickener to be xanthans or carragheen with the ratio of shitosan 0.8-1:1 in mass ratio mix gained.
Preferably, described tea powder is the Ultramicro-powder of mixture through ultramicro grinding processes gained of any one or two or more arbitrary proportions in green tea, black tea, blue or green tea, white tea, yellow tea, black tea.
The present invention also provides the preparation method of above-mentioned tea tartar sauce, comprises the following steps:
(1) under 40-50 DEG C of conditions, the milk of tea powder, citric acid and 45-70 weight portions is mixed, and it is dispersed without agglomerate to be stirred to tea powder, obtains tea milk;
(2) under 90-100 DEG C of conditions, whipping cream, white sugar and remaining milk are mixed, does not stop to stir, until add thickener after forming light yellow dense thick slurry, then under 100-120 DEG C of conditions, stir 10-18min, obtain milk slurry oil;
(3) milk slurry oil is cooled to 35-40 DEG C, adds tea milk, be then uniformly mixed, more namely obtain described tea tartar sauce after emulsification treatment and homogeneous process, the temperature of homogeneous process is 35-45 DEG C, and the time is 5-10min.
Preferably, method is further comprising the steps of: tea tartar sauce is cooled to room temperature, packs after sterilization.
Tea tartar sauce of the present invention has the advantage identical with smearing tea tartar sauce, is just different from color and luster and tea flavour and smears tea tartar sauce, but determined by the color and luster of tea powder and flavour.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
General description is carried out to the material used in the present invention's experiment and test method in this part.Although for realizing many materials that the object of the invention uses and method of operating is well known in the art, the present invention describes in detail as far as possible at this.It will be apparent to those skilled in the art that hereinafter, if not specified, material therefor of the present invention, equipment and method of operating are well known in the art.
Embodiment 1
The present embodiment provides one to smear tea tartar sauce, by weight, comprise following raw material: matcha powder 7, whipping cream 106, milk 200, white sugar 60, citric acid 0.6, thickener 2, the mixture of described thickener to be xanthans with the ratio of shitosan 1:1 in mass ratio mix gained.
The above-mentioned preparation method smearing tea tartar sauce, comprises the following steps:
(1) in the water-bath of 45 DEG C, the milk of matcha powder, citric acid and 70 weight portions is mixed, and it is dispersed without agglomerate to matcha powder to stir (300rpm), obtains smearing tea milk;
(2) in the water-bath of 90 DEG C, whipping cream, white sugar and remaining milk are mixed, do not stop to stir (300rpm), until add thickener after forming light yellow dense thick slurry, then under 110 DEG C of conditions, stir (900rpm) 14min, obtain milk slurry oil;
(3) milk slurry oil is cooled to 35 DEG C, add and smear tea milk, then stir (900rpm) to mix, namely tea tartar sauce is smeared described in obtaining after mulser emulsification treatment, the process of colloid mill homogeneous again, the rotating speed of emulsification treatment is 300rpm, time is 15min, and the temperature of homogeneous process is 40 DEG C, and the time is 8min;
(4) tea tartar sauce will be smeared and be cooled to room temperature, pack after sterilization.
The tea tartar sauce of smearing of the present embodiment gained maintains the natural emerald green color and luster smearing tea, existingly smears the distinctive local flavor of tea, fragrant with pure and fresh and strong tea, and also containing milk, flavour is good to eat, delicate mouthfeel, smears tea flavour strong, can preserve 6.5 months under 4 DEG C of conditions.
Embodiment 2
The present embodiment provides one to smear tea tartar sauce, by weight, comprise following raw material: matcha powder 5, whipping cream 100, milk 180, white sugar 40, citric acid 0.1, thickener 0.8, the mixture of described thickener to be carragheen with the ratio of shitosan 0.8:1 in mass ratio mix gained.
The above-mentioned preparation method smearing tea tartar sauce, comprises the following steps:
(1) in the water-bath of 50 DEG C, the milk of matcha powder, citric acid and 45 weight portions is mixed, and it is dispersed without agglomerate to matcha powder to stir (300rpm), obtains smearing tea milk;
(2) in the water-bath of 95 DEG C, whipping cream, white sugar and remaining milk are mixed, do not stop to stir (180rpm), until add thickener after forming light yellow dense thick slurry, then under 120 DEG C of conditions, stir (900rpm) 10min, obtain milk slurry oil;
(3) milk slurry oil is cooled to 40 DEG C, add and smear tea milk, then stir (300rpm) to mix, namely tea tartar sauce is smeared described in obtaining after mulser emulsification treatment, the process of colloid mill homogeneous again, the rotating speed of emulsification treatment is 400rpm, time is 12min, and the temperature of homogeneous process is 35 DEG C, and the time is 10min;
(4) tea tartar sauce will be smeared and be cooled to room temperature, pack after sterilization.
The tea tartar sauce of smearing of the present embodiment gained maintains the natural emerald green color and luster smearing tea, existingly smears the distinctive local flavor of tea, fragrant with pure and fresh and strong tea, and also containing milk, flavour is good to eat, delicate mouthfeel, smears tea flavour strong, can preserve 6 months under 4 DEG C of conditions.
Embodiment 3
The present embodiment provides one to smear tea tartar sauce, by weight, comprise following raw material: matcha powder 8, whipping cream 112, milk 220, white sugar 80, citric acid 1, thickener 3, the mixture of described thickener to be xanthans with the ratio of shitosan 0.9:1 in mass ratio mix gained.
The above-mentioned preparation method smearing tea tartar sauce, comprises the following steps:
(1) in the water-bath of 40 DEG C, the milk of matcha powder, citric acid and 60 weight portions is mixed, and it is dispersed without agglomerate to matcha powder to stir (300rpm), obtains smearing tea milk;
(2) in the water-bath of 100 DEG C, whipping cream, white sugar and remaining milk are mixed, do not stop to stir (300rpm), until add thickener after forming light yellow dense thick slurry, then under 100 DEG C of conditions, stir (900rpm) 18min, obtain milk slurry oil;
(3) milk slurry oil is cooled to 37 DEG C, add and smear tea milk, then stir (500rpm) to mix, namely tea tartar sauce is smeared described in obtaining after mulser emulsification treatment, the process of colloid mill homogeneous again, the rotating speed of emulsification treatment is 500rpm, time is 10min, and the temperature of homogeneous process is 45 DEG C, and the time is 5min;
(4) tea tartar sauce will be smeared and be cooled to room temperature, pack after sterilization.
The tea tartar sauce of smearing of the present embodiment gained maintains the natural emerald green color and luster smearing tea, existingly smears the distinctive local flavor of tea, fragrant with pure and fresh and strong tea, and also containing milk, sweet and sour taste, delicate mouthfeel, smears tea flavour strong, can preserve 6 months under 4 DEG C of conditions.
This part also provides a kind of tea tartar sauce, its formula is close with smearing tea tartar sauce with preparation method, difference is only: smear the matcha powder used in tea tartar sauce and replaced by tea powder in tea tartar sauce, and described tea powder is the Ultramicro-powder of mixture through ultramicro grinding processes gained of any one or two or more arbitrary proportions in green tea, black tea, blue or green tea, white tea, yellow tea, black tea.For the purpose of succinctly describing, do not repeat in the text.
Green tea, black tea, blue or green tea, white tea, yellow tea, the black tea general character all with tealeaves the same as matcha powder, these general character can ensure the tea tartar sauce of gained the same with smearing tea tartar sauce have can not oxidizing brown stain, tea flavour strong, delicate mouthfeel, long shelf-life, the advantage such as have good stability, be only in color and luster and tea flavour, produce different color and lusters and tea flavour due to the difference of concrete tea raw material kind.
When the raw material of tea powder is green tea, the tea tartar sauce color and luster obtained is emerald green, and has strong green tea flavour.
When the raw material of tea powder is black tea, the tea tartar sauce color and luster obtained is brown, and has strong black tea flavour.
When the raw material of tea powder is the blue or green tea time, the tea tartar sauce color and luster green emerald obtained, and there is strong blue or green tea flavour.
When the raw material of tea powder is the white tea time, the tea tartar sauce color and luster ash greenbelt obtained is yellow, and has strong white tea flavour.
When the raw material of tea powder is the yellow tea time, the tea tartar sauce color and luster obtained is yellowish-brown, and has strong yellow tea flavour.
When the raw material of tea powder is the black tea time, the tea tartar sauce color and luster ash obtained is brown, and has strong black tea flavour.
When the raw material of tea powder is the mixture of arbitrary proportion two or more in green tea, black tea, blue or green tea, white tea, yellow tea, black tea; the tea tartar sauce color and luster obtained and tea flavour determined by concrete raw material; because formula combination is numerous; do not describe in detail at this; those skilled in the art are according to of the present invention; any combination can be selected as required, all belong to protection scope of the present invention.
Be to be understood that example as herein described and embodiment only in order to illustrate, those skilled in the art can make various amendment or change according to it, when not departing from Spirit Essence of the present invention, all belong to protection scope of the present invention.
Claims (10)
1. smear a tea tartar sauce, by weight, comprise following raw material: matcha powder 5-8, whipping cream 100-112, milk 180-220, white sugar 40-80, citric acid 0.1-1, thickener 0.8-3.
2. smear tea tartar sauce as claimed in claim 1, it is characterized in that, the weight portion of each raw material is: matcha powder 7, whipping cream 106, milk 200, white sugar 60, citric acid 0.6, thickener 2.
3. smear tea tartar sauce as claimed in claim 1 or 2, it is characterized in that: the mixture of described thickener to be xanthans or carragheen with the ratio of shitosan 0.8-1:1 in mass ratio mix gained.
4. smear the preparation method of tea tartar sauce as claimed any one in claims 1 to 3, comprise the following steps:
(1) under 40-50 DEG C of conditions, the milk of matcha powder, citric acid and 45-70 weight portions is mixed, and it is dispersed without agglomerate to be stirred to matcha powder, obtains smearing tea milk;
(2) under 90-100 DEG C of conditions, whipping cream, white sugar and remaining milk are mixed, does not stop to stir, until add thickener after forming light yellow dense thick slurry, then under 100-120 DEG C of conditions, stir 10-18min, obtain milk slurry oil;
(3) milk slurry oil is cooled to 35-40 DEG C, adds and smear tea milk, be then uniformly mixed, then smear tea tartar sauce described in namely obtaining after emulsification treatment and homogeneous process, the temperature of homogeneous process is 35-45 DEG C, and the time is 5-10min.
5. smear the preparation method of tea tartar sauce as claimed in claim 4, it is characterized in that, further comprising the steps of: tea tartar sauce will to be smeared and be cooled to room temperature, and pack after sterilization.
6. a tea tartar sauce, by weight, comprises following raw material: tea powder 5-8, whipping cream 100-112, milk 180-220, white sugar 40-80, citric acid 0.1-1, thickener 0.8-3.
7. tea tartar sauce as claimed in claim 6, is characterized in that: the mixture of described thickener to be xanthans or carragheen with the ratio of shitosan 0.8-1:1 in mass ratio mix gained.
8. tea tartar sauce as claimed in claims 6 or 7, is characterized in that: described tea powder is the Ultramicro-powder of mixture through ultramicro grinding processes gained of any one or two or more arbitrary proportions in green tea, black tea, blue or green tea, white tea, yellow tea, black tea.
9. the preparation method of the tea tartar sauce according to any one of claim 6 to 8, comprises the following steps:
(1) under 40-50 DEG C of conditions, the milk of tea powder, citric acid and 45-70 weight portions is mixed, and it is dispersed without agglomerate to be stirred to tea powder, obtains tea milk;
(2) under 90-100 DEG C of conditions, whipping cream, white sugar and remaining milk are mixed, does not stop to stir, until add thickener after forming light yellow dense thick slurry, then under 100-120 DEG C of conditions, stir 10-18min, obtain milk slurry oil;
(3) milk slurry oil is cooled to 35-40 DEG C, adds tea milk, be then uniformly mixed, more namely obtain described tea tartar sauce after emulsification treatment and homogeneous process, the temperature of homogeneous process is 35-45 DEG C, and the time is 5-10min.
10. the preparation method of tea tartar sauce as claimed in claim 9, is characterized in that, further comprising the steps of: tea tartar sauce to be cooled to room temperature, to pack after sterilization.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201511004683.9A CN105495497A (en) | 2015-12-28 | 2015-12-28 | Matcha bechamel and making method thereof |
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| CN201511004683.9A CN105495497A (en) | 2015-12-28 | 2015-12-28 | Matcha bechamel and making method thereof |
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| CN105495497A true CN105495497A (en) | 2016-04-20 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106880025A (en) * | 2017-04-25 | 2017-06-23 | 四川理工学院 | One kind smears tea edible salt and preparation method thereof |
| CN107927724A (en) * | 2017-12-12 | 2018-04-20 | 合肥师范学院 | Smear tea sauce and preparation method thereof |
| CN108185487A (en) * | 2017-11-23 | 2018-06-22 | 安徽乐锦记食品有限公司 | One kind smears tea flavour Western-style pastry sauce formulation |
| CN108497091A (en) * | 2018-03-16 | 2018-09-07 | 上海元祖梦果子股份有限公司 | A kind of preparation process smearing tea cream |
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| CN110115369A (en) * | 2019-04-22 | 2019-08-13 | 杭州茗宝食品有限公司 | One kind smearing tea sauce and its production method |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106880025A (en) * | 2017-04-25 | 2017-06-23 | 四川理工学院 | One kind smears tea edible salt and preparation method thereof |
| CN108185487A (en) * | 2017-11-23 | 2018-06-22 | 安徽乐锦记食品有限公司 | One kind smears tea flavour Western-style pastry sauce formulation |
| CN107927724A (en) * | 2017-12-12 | 2018-04-20 | 合肥师范学院 | Smear tea sauce and preparation method thereof |
| CN108497091A (en) * | 2018-03-16 | 2018-09-07 | 上海元祖梦果子股份有限公司 | A kind of preparation process smearing tea cream |
| CN108813547A (en) * | 2018-06-06 | 2018-11-16 | 绍兴御茶村茶业有限公司 | One kind is novel to smear tea sauce and preparation method and application |
| CN109329932A (en) * | 2018-11-09 | 2019-02-15 | 广东省农业科学院茶叶研究所 | Application and application method of the matcha powder in dish |
| CN110115369A (en) * | 2019-04-22 | 2019-08-13 | 杭州茗宝食品有限公司 | One kind smearing tea sauce and its production method |
| CN110115369B (en) * | 2019-04-22 | 2023-01-31 | 杭州茗宝生物科技有限公司 | Matcha sauce and production method thereof |
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