CN105794929A - Black tea glutinous rice cake and production method thereof - Google Patents
Black tea glutinous rice cake and production method thereof Download PDFInfo
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- CN105794929A CN105794929A CN201610210028.7A CN201610210028A CN105794929A CN 105794929 A CN105794929 A CN 105794929A CN 201610210028 A CN201610210028 A CN 201610210028A CN 105794929 A CN105794929 A CN 105794929A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 104
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 91
- 235000020279 black tea Nutrition 0.000 title claims abstract description 86
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 60
- 235000009566 rice Nutrition 0.000 title claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 title claims description 15
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- 235000013312 flour Nutrition 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 21
- 108010039918 Polylysine Proteins 0.000 claims abstract description 14
- 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 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 229920000656 polylysine Polymers 0.000 claims abstract description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 13
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 13
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- 239000000203 mixture Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000010025 steaming Methods 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
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- 238000004806 packaging method and process Methods 0.000 claims description 4
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- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
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- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
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- 230000005284 excitation Effects 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- -1 flavone compound Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
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- 230000002496 gastric effect Effects 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 206010034754 petechiae Diseases 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
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- 230000001007 puffing effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- 239000005720 sucrose Substances 0.000 description 1
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- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/04—Preserving finished, partly finished or par-baked bakery products; Improving by heat treatment, e.g. sterilisation, pasteurisation
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/245—Amino acids, nucleic acids
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a black tea glutinous rice cake and a production method thereof and belongs to the technical field of food processing.Crushed tea dust in the black tea production process and waste tea generated in the tea tree pruning process are comprehensively utilized, and the characteristic black tea glutinous rice cake is developed.According to the cake, eggs, glutinous rice, crushed black tea dust, the waste tea generated in the tea tree pruning process and low gluten wheat flour are taken as main raw materials, white sugar and xylitol serve as auxiliary materials, and nanofiber and polylysine and the like are added to make the black tea glutinous rice cake.The production method is simple in process, saves energy and is high in operability, and factory production can be performed.
Description
1. technical field
The invention belongs to field of food, specifically refer to a kind of black tea polished glutinous rice cake and production method thereof.
2. background technology
Black tea belongs to fermented tea, and other tea are comparatively gentle relatively, therefore that body-stimulating is just smaller, even if the crowd of weakness of the spleen and stomach can also drink；Black tea can help gastro-intestinal digestion, appetizing mouth, it is raw to help to foster, it is greasy to deoil, also can diuresis, and have the multiple effects such as elimination edema；In black tea rich in tea polyphenols and vitamin K have blood circulation promoting and blood stasis dispelling, prevent the effect of arteriosclerosis；In black tea, flavone compound has and kills except food has toadstool, makes influenza virus lose the antibacterial actions such as infectivity；In black tea, caffeine can promote human central nervous excited, strengthens corticocerebral process of excitation, has effect that benefit of refreshing oneself is thought, cleared away heart-fire；In black tea, fluorinated volume is higher, and pre-anti-caries, tooth protection, hard tooth is all useful；Containing abundant acid element in black tea, capillary hemorrhage can be stoped；As suffered from abscess of the tongue, stomatitis, eczema, gingival hemorrhage etc., all available black tea is gargled treatment；In black tea, tea polyphenols and tea pigment all have very strong anticancer, antioxidation.
CN102511529B discloses the production technology of a kind of black tea powder bread, it is characterised in that this technique comprises the steps: 1) black tea leaf pulverizer carries out coarse pulverization and obtains black tea coarse powder by the coarse pulverization of black tea leaf；2) black tea coarse powder is put in the feeding trough of twin (double) screw extruder by the extruding puffing of black tea leaf with the charging rate of 25～30kg/h, with the form of spraying, black tea coarse powder is humidified by water in extruder adjuvant porch simultaneously；It is 100～140r/min that described twin-screw extruder squeezes the rotating speed of setting, and temperature is 130～150 DEG C, and adding moisture is 2～3kg/h；3) micronizing of black tea powder is by step 2) Folium Camelliae sinensis powder that obtains carries out micronizing by pulverizer and obtains black tea superfine powder；The inlet amount of described pair of Folium Camelliae sinensis powder is 20～30kg；The condition of described micronizing is: pulverizer rotating speed is 5000～140r/min, and grinding time is 5～10min；4) breadmaking takes 2g～5g black tea superfine powder and 50～80g water dissolution, prepares tea slurry, tea blend slurry and adjuvant, the uniform dough of furnishing, stand after stablizing 12～15min；Dough is split, proofs, toasted, naturally cools to room temperature and prepare black tea powder bread.
In order to make full use of resource, play the health-care effect of black tea, the present invention utilizes the Folium Camelliae sinensis produced in production black tea process unqualified and in Camellia sinensis beta pruning process, the discarded Folium Camelliae sinensis of generation comprehensively utilizes, and develops characteristic black tea polished glutinous rice cake new product, and this product has no report.
3. summary of the invention
A kind of black tea polished glutinous rice cake of offer is provided, the discarded Folium Camelliae sinensis that this cake is unqualified with egg, Oryza glutinosa, black tea leaf or produces in Camellia sinensis beta pruning process, low muscle Semen Tritici aestivi flour are for primary raw material, with white sugar, xylitol for adjuvant, add nanofiber, polylysine etc. and make black tea polished glutinous rice cake.
Further object is that the black tea polished glutinous rice cake production method providing a kind of technique unique, by black tea polished glutinous rice cake production method is carried out single factor test and orthogonal test research, obtain different formula and antistaling process, cook the factor impact on black tea polished glutinous rice cake mouthfeel, local flavor and preservation effect such as technique, re-pasteurization technique, determine the manufacturing condition of the best, make product excellent in color.
Technical scheme:
A kind of black tea polished glutinous rice cake, being made up of egg, micron black tea glutinous rice flour, low muscle Semen Tritici aestivi flour, white sugar, xylitol, nanofiber, polylysine, weight percentages is: egg 35-45%, micron black tea glutinous rice flour 20-30%, low muscle Semen Tritici aestivi flour 5-10%, white sugar 0-25%, xylitol 0-25%, nanofiber 2-3%, polylysine 0.01-0.05%.
Black tea polished glutinous rice cake production method, including a micron preparation for black tea glutinous rice flour, the production technology of cake.
The preparation technology of micron black tea glutinous rice flour: the discarded fresh tea leaf produced in Camellia sinensis beta pruning process is withered 35% by (1), with vibration machine rocking of green leaf 8 times, carry out kneading 30 minutes with kneading machine, at temperature 25-30 DEG C, humidity 75-85% condition bottom fermentation 3 hours；(2) Folium Camelliae sinensis after fermentation is put into baking 10-30 minute in rolling type microwave dryer, be dried to moisture below 5%；(3) by dry after Folium Camelliae sinensis with in black tea manufacture process generation Folium Camelliae sinensis unqualified mix homogeneously standby；(4) in the ratio of black tea 10%, Oryza glutinosa 90% black tea mixed homogeneously to become black tea Oryza glutinosa mixture standby with Oryza glutinosa；(5) with research of super-pine crush equipment, black tea Oryza glutinosa mixture is pulverized, cross 400 mesh sieves and obtain particle diameter micron black tea glutinous rice flour below 38 microns.
The production technology of cake: (1) weighs a micron black tea glutinous rice flour, low muscle Semen Tritici aestivi flour, white sugar, xylitol, egg, nanofiber, polylysine by formula；(2) polylysine is mixed homogeneously with micron black tea glutinous rice flour and low muscle Semen Tritici aestivi flour make after mixed powder sieves standby；(3) shell egg to put into together with white sugar, xylitol and multifunctional mixer carries out beat 5-15 minute at a high speed, add nanofiber and continue to beat 10-20 minute at a high speed, stir into stable milky cystose stand-by；(4) add mixed powder stirring at low speed uniformly cake to stick with paste；(5) being stuck with paste in loading automatic ration injector by cake, automatic ration injects in the disposable Cake mould of 20-50g being neatly emitted in steaming plate；(6) all injecting the Cake mould in steaming plate to send in steam box after cake is stuck with paste and cook, vapor (steam) temperature is 100 DEG C, steams 25-35 minute；(7) aseptic packaging workshop sent into by the cake after cooking, and puts into cooling 5-10 clock in fast vacuum precooler, is cooled to 5-18 DEG C, carries out vacuum pack with nitrogen；(8) carrying out re-pasteurization in the black tea polished glutinous rice cake feeding steam box after packaging, sterilization temperature is 95-100 DEG C, and sterilizing time is 25-35 minute；(9) cake after sterilization is sent in cooling workshop, is cooled to room temperature, obtains black tea polished glutinous rice cake finished product through outer package.
Beneficial effects of the present invention: the drying course of Folium Camelliae sinensis adopts rolling type microwave dryer, quickly energy-conservation again, and farthest saves the nutritional labeling of black tea；By adjusting the ratio of white sugar and xylitol, can be made into low sugar and without sucrose cake, be suitable for middle-aged and elderly people and patients with diabetes mellitus；The interpolation of micron black tea glutinous rice flour and nanofiber makes black tea polished glutinous rice cake high microsteping without harsh feeling, and smoother taste is soft, and stability improves, and has anticancer effect；Anti-corrosive fresh-keeping effect had both been played in the interpolation of polylysine, enhanced again nutrition；Cake after cooking adopts fast vacuum pre-cooling so that black tea polished glutinous rice cake volume is bigger, softer, and makes unnecessary moisture fully evaporate；The interpolation of polylysine, vacuum pack with nitrogen, re-pasteurization process and make cake have the longer shelf-life；The production method technique of black tea polished glutinous rice cake is simple, energy-conservation, workable, can realize factorial praluction.
4. detailed description of the invention
Embodiment 1: the preparation method of micron black tea glutinous rice flour
The discarded fresh tea leaf 1000g produced in Camellia sinensis beta pruning process is withered into 650g, with vibration machine rocking of green leaf 8 times, carries out kneading 30 minutes with kneading machine, at temperature 25-30 DEG C, humidity 75-85% condition bottom fermentation 3 hours；Folium Camelliae sinensis after fermentation is put in rolling type microwave dryer and dries 10-30 minute, be dried to moisture below 5%；By dry after Folium Camelliae sinensis with in black tea manufacture process generation Folium Camelliae sinensis unqualified mix homogeneously standby；Weigh black tea 100g, Oryza glutinosa 900g, black tea is mixed homogeneously with Oryza glutinosa that to become black tea Oryza glutinosa mixture standby；With research of super-pine crush equipment, black tea Oryza glutinosa mixture is pulverized, cross 400 mesh sieves and obtain particle diameter micron black tea glutinous rice flour below 38 microns.
Embodiment 2: a kind of black tea polished glutinous rice cake and production method thereof
Take fresh tea leaf, that Oryza glutinosa method as described in Example 1 is processed into micron black tea glutinous rice flour is standby；Egg 1600g, micron black tea glutinous rice flour 1000g, low muscle Semen Tritici aestivi flour 300g, white sugar 500g, xylitol 500g, nanofiber 100g, polylysine 1.2g is weighed by formula；Polylysine is mixed homogeneously with micron black tea glutinous rice flour and low muscle Semen Tritici aestivi flour make after mixed powder sieves standby；Shell egg to put into together with white sugar, xylitol and multifunctional mixer carries out beat 5-15 minute at a high speed, add nanofiber and continue to beat 10-20 minute at a high speed, stir into stable milky cystose stand-by；Add mixed powder stirring at low speed uniformly cake to stick with paste；Being stuck with paste by cake loads in automatic ration injector, and automatic ration injects in the disposable Cake mould being neatly emitted in steaming plate；All injecting the Cake mould in steaming plate to send in steam box after cake is stuck with paste and cook, vapor (steam) temperature is 100 DEG C, steams 25-35 minute；Aseptic packaging workshop sent into by cake after cooking, carries out vacuum cooled to individual packaging after 35-45 DEG C；Neatly being emitted in steaming plate and send in steam box carry out re-pasteurization by black tea polished glutinous rice cake after packaging, sterilization temperature is 95-100 DEG C, and sterilizing time is 25-35 minute；Cake after sterilization is sent in cooling workshop, is cooled to room temperature, obtains black tea polished glutinous rice cake finished product through outer package.
Claims (2)
1. a black tea polished glutinous rice cake, it is characterized in that: being made up of egg, micron black tea glutinous rice flour, low muscle Semen Tritici aestivi flour, white sugar, xylitol, nanofiber, polylysine, weight percentages is: egg 35-45%, micron black tea glutinous rice flour 20-30%, low muscle Semen Tritici aestivi flour 5-10%, white sugar 0-25%, xylitol 0-25%, nanofiber 2-3%, polylysine 0.01-0.05%；
Described micron black tea glutinous rice flour is prepared from as steps described below: the discarded fresh tea leaf produced in Camellia sinensis beta pruning process is withered 35% by (1), with vibration machine rocking of green leaf 8 times, carry out kneading 30 minutes with kneading machine, at temperature 25-30 DEG C, humidity 75-85% condition bottom fermentation 3 hours；(2) Folium Camelliae sinensis after fermentation is put into baking 10-30 minute in rolling type microwave dryer, be dried to moisture below 5%；(3) by dry after Folium Camelliae sinensis with in black tea manufacture process generation Folium Camelliae sinensis unqualified mix homogeneously standby；(4) in the ratio of black tea 10%, Oryza glutinosa 90% black tea mixed homogeneously to become black tea Oryza glutinosa mixture standby with Oryza glutinosa；(5) with research of super-pine crush equipment, black tea Oryza glutinosa mixture is pulverized, cross 400 mesh sieves and obtain particle diameter micron black tea glutinous rice flour below 38 microns.
2. the production method of black tea polished glutinous rice cake according to claim 1, it is characterised in that:
The production technology of cake: (1) weighs a micron black tea glutinous rice flour, low muscle Semen Tritici aestivi flour, white sugar, xylitol, egg, nanofiber, polylysine by formula；(2) polylysine is mixed homogeneously with micron black tea glutinous rice flour and low muscle Semen Tritici aestivi flour make after mixed powder sieves standby；(3) shell egg to put into together with white sugar, xylitol and multifunctional mixer carries out beat 5-15 minute at a high speed, add nanofiber and continue to beat 10-20 minute at a high speed, stir into stable milky cystose stand-by；(4) add mixed powder stirring at low speed uniformly cake to stick with paste；(5) being stuck with paste in loading automatic ration injector by cake, automatic ration injects in the disposable Cake mould of 20-50g being neatly emitted in steaming plate；(6) all injecting the Cake mould in steaming plate to send in steam box after cake is stuck with paste and cook, vapor (steam) temperature is 100 DEG C, steams 25-35 minute；(7) aseptic packaging workshop sent into by the cake after cooking, and puts into cooling 5-10 clock in fast vacuum precooler, is cooled to 5-18 DEG C, carries out vacuum pack with nitrogen；(8) carrying out re-pasteurization in the black tea polished glutinous rice cake feeding steam box after packaging, sterilization temperature is 95-100 DEG C, and sterilizing time is 25-35 minute；(9) cake after sterilization is sent in cooling workshop, is cooled to room temperature, obtains black tea polished glutinous rice cake finished product through outer package.
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| CN201610210028.7A CN105794929A (en) | 2016-03-31 | 2016-03-31 | Black tea glutinous rice cake and production method thereof |
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| CN103814996A (en) * | 2014-02-18 | 2014-05-28 | 浙江科技学院 | Sweet potato residue cookie and production method thereof |
| CN104222240A (en) * | 2014-10-14 | 2014-12-24 | 中南林业科技大学 | Method for preparing coarse rice cake |
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2016
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| CN101401624A (en) * | 2008-11-12 | 2009-04-08 | 孟繁宇 | Corn stalk nano-dietary fiber and method of preparing the same |
| CN103300287A (en) * | 2013-06-11 | 2013-09-18 | 浙江科技学院 | Health-care noodles made of mung bean hulls and production method thereof |
| CN103548914A (en) * | 2013-11-06 | 2014-02-05 | 哈尔滨派特纳生物科技开发有限公司 | Premixed black tea chiffon cake flour |
| CN103814996A (en) * | 2014-02-18 | 2014-05-28 | 浙江科技学院 | Sweet potato residue cookie and production method thereof |
| CN104222240A (en) * | 2014-10-14 | 2014-12-24 | 中南林业科技大学 | Method for preparing coarse rice cake |
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