CN107095152B - Black tea cake and making method thereof - Google Patents
Black tea cake and making method thereof Download PDFInfo
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- CN107095152B CN107095152B CN201710257840.XA CN201710257840A CN107095152B CN 107095152 B CN107095152 B CN 107095152B CN 201710257840 A CN201710257840 A CN 201710257840A CN 107095152 B CN107095152 B CN 107095152B
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- black tea
- glutinous rice
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- upper shell
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a cake, in particular to a black tea cake and a preparation method thereof, belongs to the field of cake foods, and is characterized by being prepared from the following raw materials, by weight, 60-70 parts of glutinous rice flour, 15-20 parts of black tea powder, 30-40 parts of white granulated sugar, 10-20 parts of vegetable oil, 8-12 parts of egg white, and 5-10 parts of honey and 20-25 parts of drinking water; a method for making black tea cakes comprises the following steps of 1) raw material treatment, 2) dough modulation, 3) forming, 4) material taking; 5) steaming; 6) cooling; 7) packaging; the invention adds the black tea into the glutinous rice cake to prepare the black tea glutinous rice cake, increases the nutritive value of the glutinous rice cake, is convenient to carry, and ensures that people can enjoy the tea fragrance anytime and anywhere.
Description
Technical Field
The invention relates to a cake, in particular to a black tea cake and a preparation method thereof, and belongs to the field of cake foods.
Background
The Taoyuan big leaf tea is a local excellent tea tree variety special in Taoyuan county in Hunan province, and various tea leaves prepared by taking the Taoyuan big leaf tea as a raw material have emerald green, fresh and strong tea quality and lasting fragrance. In 10 months in 2005, Taoyuan big leaf tea is protected by national origin products, and the wild tea king processed and made by the big leaf tea is certified by national geographical signs.
The big leaf tea contains more than 400 components such as caffeine, tannin, tea polyphenol, protein, carbohydrate, free amino acid, chlorophyll, carotene, aromatic oil, enzyme, provitamin A, vitamin B, vitamin C, vitamin E, vitamin P, inorganic salt, trace elements and the like.
Usually, tea leaves need to be soaked, tea water is drunk, and some people even eat the soaked tea leaves, but the tea leaves can not be boiled, so that the tea is quite inconvenient.
If the big leaf tea can be prepared into the cake which is convenient to carry, the tea fragrance can be enjoyed without boiling water for brewing, and the abdomen can be full.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides the black tea cake and the preparation method thereof, which can increase the taste of the traditional cake, increase the nutritive value of the cake, are convenient to carry and can make people enjoy the tea fragrance anytime and anywhere.
The black tea cake is prepared from the following raw materials, by weight, 60-70 parts of glutinous rice flour, 15-20 parts of black tea powder, 30-40 parts of white granulated sugar, 10-20 parts of vegetable oil, 8-12 parts of egg white, and 5-10 parts of honey, and 20-25 parts of drinking water.
The preparation method of the black tea cake comprises the following steps,
1) raw material treatment: black tea is selected to be ground into black tea powder of 100-120 meshes in a stone mill, and the black tea powder, the glutinous rice powder and the white granulated sugar with the formula ratio are added into a black tea cake pressing device to be uniformly stirred to prepare mixed powder;
2) dough preparation: breaking egg, and filtering to obtain egg white; sequentially putting the egg white, the honey and the drinking water into a black tea cake pressing device for stirring uniformly to prepare glutinous rice balls with proper hardness, and then adding the vegetable oil to continue stirring for 1 minute;
3) molding: pressing and forming by a black tea cake pressing device;
4) taking materials: taking out the formed glutinous rice balls by a black tea cake pressing device;
5) steaming: steaming for 2-3 hours in a steamer to obtain a finished black tea cake;
6) and (3) cooling: cooling at the ventilation place;
7) packaging: and (4) placing the cooled black tea cakes in a box, and performing vacuum sealing.
The pressing device for the black tea cake comprises a shell, wherein the shell is divided into an upper shell part and a lower shell part, a material baffle is arranged between the upper shell part and the lower shell part, a feeding opening is formed in the right side of the upper shell part, a bidirectional spiral plate fixed on a main shaft through a bolt is arranged in the upper shell part, when the bidirectional spiral plate rotates forwards, the material moves towards the middle lower part, a first motor is arranged at the top of the upper shell part and is connected with the main shaft through a flange, a first fan is arranged at the right side of the top of the upper shell part, an electric heating pipe is arranged at the left side in the top of the upper shell part, a temperature sensor and a humidity sensor are arranged on the wall of the upper shell part, the included angle between the bottom surface of the upper shell part and the horizontal plane is 45-80 degrees, the top surface of the lower shell part is conical, the included angle between, a limiter is arranged on the left wall of the lower portion of the shell, a hydraulic cylinder is fixed at the center of the bottom surface of the lower portion of the shell, a piston of the hydraulic cylinder is fixedly connected with a base, a pressure plate is placed on the base, a second motor is arranged at the center of the base and connected with the pressure plate through a flange, a discharge door is arranged on the right wall of the lower portion of the shell, a pressure trough is arranged on the pressure plate in a mode that the center is outward annular, the top surface of the pressure plate is conical, the top surface of the pressure plate is consistent with the top surface of the lower portion of the.
When the black tea powder is used, the black tea powder, the glutinous rice flour and the white granulated sugar in the formula amount are added from a feeding port, firstly, stirring is carried out, a first motor is started, the mixture rotates forwards for 30-35 circles per minute, stirring is carried out for 2 minutes, uniform mixing is completed, and the first motor is stopped; secondly, adding the egg white, the honey and the drinking water according to the formula amount from a feeding port, turning on a first motor, rotating forwards for 5-8 circles every 1 minute, stirring, rotating forwards for 5 minutes, adding the vegetable oil, and rotating backwards for 1 minute; and thirdly, opening the material baffle plate, enabling the first motor to rotate forwards at the speed of 3-5 circles per minute, closing the material baffle plate, opening the field hydraulic pump, enabling the hydraulic cylinder to extend out, enabling most of the glutinous rice balls to be pressed into the material pressing groove, opening the second motor, driving the material pressing machine to rotate by 5-15 degrees by the second motor, enabling the glutinous rice balls on the pressure plate to be separated from the glutinous rice balls in the pressure groove, controlling the hydraulic cylinder to contract, opening the discharge door, taking out the pressure plate, cleaning the redundant glutinous rice balls on the pressure plate, taking out the formed glutinous rice balls, and then carrying out the following process.
Compared with the prior art, the black tea cake is prepared by adding the black tea into the cake, so that the nutritive value of the cake is increased, the cake is convenient to carry, and people can enjoy the tea fragrance anytime and anywhere.
Drawings
FIG. 1 is a schematic view of the structure of the present invention
FIG. 2 is a schematic view of the present invention at the time of pressing
FIG. 3 plan view of the platen
1. The device comprises a shell, 1.1, an upper part of the shell, 1.2, a lower part of the shell, 2, a material baffle plate, 3, a feeding port, 4, a bidirectional spiral plate, 5, a first motor, 6, a first fan, 7, an electric heating pipe, 8, a temperature sensor, 9, a humidity sensor, 10, an inclined block, 11, a limiter, 12, a hydraulic cylinder, 13, a base, 14, a pressure plate, 15, a second motor, 16, a discharge door, 17 and a material pressing groove.
Detailed Description
The black tea cake is prepared from 60 parts by weight of glutinous rice flour, 15 parts by weight of black tea powder, 30 parts by weight of white granulated sugar, 10 parts by weight of vegetable oil, 8 parts by weight of egg white and 5 parts by weight of honey as drinking water, and is prepared from 20 parts by weight of black tea cake.
The preparation method of the black tea cake comprises the following steps,
1) raw material treatment: black tea is selected to be ground into black tea powder of 100 meshes in a stone mill, and the black tea powder, glutinous rice flour and white granulated sugar with the formula amount are added into a black tea cake pressing device to be uniformly stirred to prepare mixed powder;
2) dough preparation: breaking egg, and filtering to obtain egg white; sequentially putting the egg white, the honey and the drinking water into a black tea cake pressing device for stirring uniformly to prepare glutinous rice balls with proper hardness, and then adding the vegetable oil to continue stirring for 1 minute;
3) molding: pressing and forming by a black tea cake pressing device;
4) taking materials: taking out the formed glutinous rice balls by a black tea cake pressing device;
5) steaming: steaming for 2 hours in a steamer to obtain a finished black tea cake;
6) and (3) cooling: cooling at the ventilation place;
7) packaging: and (4) placing the cooled black tea cakes in a box, and performing vacuum sealing.
In fig. 1 to 3, the pressing device for the black tea cake comprises a shell 1, the shell is divided into an upper part 1.1 and a lower part 1.2, a baffle plate 2 is arranged between the upper part 1.1 and the lower part 1.2, a feeding port 3 is arranged on the right side of the upper part 1.1, a bidirectional spiral plate 4 fixed on a main shaft by bolts is arranged in the upper part 1.1, when the bidirectional spiral plate 4 rotates forwards, the material moves towards the middle lower part, a first motor 5 is arranged on the top of the upper part 1.1, the first motor 5 is connected with the main shaft through a flange, a first fan 6 is arranged on the right side of the top of the upper part 1.1, an electric heating pipe 7 is arranged on the left side in the top of the upper part 1.1, a temperature sensor 8 and a humidity sensor 9 are arranged on the wall of the upper part 1.1, the included angle between the bottom surface of the upper part 1.1 and the horizontal plane is 50 degrees, the top surface of the lower part 1.2 is conical, the top surface of the lower part 1, the top surface and the bottom surface inclination angle of the inclined block 10 are consistent with the top surface of the shell lower part 1.2, a limiter 11 is arranged on the left wall of the shell lower part 1.2, a hydraulic cylinder 12 is fixed at the center of the bottom surface of the shell lower part 1.2, a piston of the hydraulic cylinder 12 is fixedly connected with a base 13, a pressure plate 14 is placed on the base 13, a second motor 15 is arranged at the center of the base 13, the second motor 15 is connected with the pressure plate 14 through a flange, a discharge door 16 is arranged on the right wall of the shell lower part 1.2, a pressure material groove 17 is annularly arranged on the pressure plate 14 from the center to the outside, the top surface of the pressure plate 14 is conical, the included angle between the top surface of the pressure plate 14 and the horizontal plane is consistent with the top surface of the shell lower part 1.2.
Claims (2)
1. A pressing device for black tea cakes is characterized by comprising a shell, wherein the shell is divided into an upper shell part and a lower shell part, a material baffle is arranged between the upper shell part and the lower shell part, a feeding hole is formed in the right side of the upper shell part, a bidirectional spiral plate fixed on a main shaft through a bolt is arranged in the upper shell part, when the material moves forwards, the bidirectional spiral plate enables the material to move towards the middle lower part, a first motor is arranged at the top of the upper shell part and is connected with the main shaft through a flange, a first fan is arranged at the right side of the top of the upper shell part, an electric heating pipe is arranged at the left side in the top of the upper shell part, a temperature sensor and a humidity sensor are arranged on the wall of the upper shell part, the bottom surface of the upper shell part forms a 45-80 degree angle with the horizontal plane, the top surface of the lower shell part forms a conical angle with the horizontal plane, the utility model discloses a pressure cooker, including casing lower part left wall, the pressure disk has been placed to the piston and the base fixed connection of pneumatic cylinder, the stopper on the casing lower part left wall, casing lower part bottom surface center is fixed with the pneumatic cylinder, the piston and the base fixed connection of pneumatic cylinder, the pressure disk has been placed on the base, outwards the annular by the center is arranged on the pressure disk and is pressed the silo, there is the second motor at the base center, the second motor passes through the flange and is connected with the pressure disk, the second motor drives the pressure disk rotatory 5-15, make the glutinous rice group on the pressure disk and press the glutinous rice group separation in the silo, casing lower part right wall has the discharge door, the pressure disk top surface is.
2. The method for preparing the black tea cake by using the black tea cake pressing device of claim 1, is characterized by comprising the following steps of adding the formula amount of black tea powder, glutinous rice powder and white granulated sugar from a feeding port, firstly stirring, turning on a first motor, positively rotating for 30-35 circles per minute, stirring for 2 minutes to complete uniform mixing, and stopping the first motor; secondly, adding the egg white, the honey and the drinking water according to the formula amount from a feeding port, turning on a first motor, rotating forwards for 5-8 circles every 1 minute, stirring, rotating forwards for 5 minutes, adding the vegetable oil, and rotating backwards for 1 minute; thirdly, opening a material baffle plate, enabling a first motor to rotate forwards at the speed of 3-5 circles per minute, then closing the material baffle plate, starting a field hydraulic pump, enabling a hydraulic cylinder to extend out, enabling most of glutinous rice balls to be pressed into a material pressing groove, opening a second motor, driving a material pressing machine to rotate by 5-15 degrees by the second motor, enabling the glutinous rice balls on a pressure plate to be separated from the glutinous rice balls in the material pressing groove, controlling the hydraulic cylinder to contract, opening a discharge door, taking out the pressure plate, cleaning the redundant glutinous rice balls on the pressure plate, taking out the formed glutinous rice balls, and then steaming for 2-3 hours by a steamer to obtain a finished black tea cake; cooling at the ventilation place; and (4) placing the cooled black tea cakes in a box, and performing vacuum sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710257840.XA CN107095152B (en) | 2017-04-19 | 2017-04-19 | Black tea cake and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710257840.XA CN107095152B (en) | 2017-04-19 | 2017-04-19 | Black tea cake and making method thereof |
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| Publication Number | Publication Date |
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| CN107095152A CN107095152A (en) | 2017-08-29 |
| CN107095152B true CN107095152B (en) | 2021-05-28 |
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Families Citing this family (2)
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| CN107865460A (en) * | 2017-11-20 | 2018-04-03 | 桂林满梓玉农业开发有限公司 | A kind of processing method of black tea cake made from polished glutinous rice |
| CN115251110B (en) * | 2022-08-09 | 2023-12-08 | 南阳标点食品有限公司 | Fennel cake production process |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100569104C (en) * | 2007-01-24 | 2009-12-16 | 金钟振 | A kind of round-shaped glutinous rice cake and manufacture method thereof |
| KR101036345B1 (en) * | 2008-11-25 | 2011-05-23 | 씨제이제일제당 (주) | A process for preparing rice puffing confectionery |
| CN102224902A (en) * | 2011-05-06 | 2011-10-26 | 唐忠海 | Production technology of sweet tea glutinous rice cake |
| KR101438548B1 (en) * | 2012-04-04 | 2014-09-12 | 경상북도(농업기술원) | Improved taste of a colored traditional Korean Snack containing mulberry powder and process for preparation thereof |
| CN103082188A (en) * | 2013-03-04 | 2013-05-08 | 李德芬 | Black-tea yellow rice cake |
| CN203913344U (en) * | 2014-04-28 | 2014-11-05 | 安徽理工大学 | A kind of wormwood artemisia cake forming machine |
| CN104286632B (en) * | 2014-09-13 | 2017-01-11 | 安溪县海宏生物科技有限公司 | Production equipment integrating washing, heating, overturning and pressing |
| CN104431721A (en) * | 2014-12-05 | 2015-03-25 | 王晓蕊 | Production process technology of tea flavored glutinous rice cake |
| CN204697810U (en) * | 2015-04-24 | 2015-10-14 | 杭州富阳新锐生物科技有限公司 | A kind of flour stranding machine |
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