CN107307292A - A kind of dried orange peel ginger sugar pleurotus eryngii tea cake and preparation method thereof - Google Patents
A kind of dried orange peel ginger sugar pleurotus eryngii tea cake and preparation method thereof Download PDFInfo
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- CN107307292A CN107307292A CN201610677773.2A CN201610677773A CN107307292A CN 107307292 A CN107307292 A CN 107307292A CN 201610677773 A CN201610677773 A CN 201610677773A CN 107307292 A CN107307292 A CN 107307292A
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- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 46
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 43
- 235000008397 ginger Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 title claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 title abstract 4
- 235000013616 tea Nutrition 0.000 claims abstract description 53
- 239000002304 perfume Substances 0.000 claims abstract description 19
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims abstract description 12
- 239000003814 drug Substances 0.000 claims abstract description 12
- 235000020339 pu-erh tea Nutrition 0.000 claims abstract description 12
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- 244000001632 Acorus gramineus Species 0.000 claims abstract description 11
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- 235000007866 Chamaemelum nobile Nutrition 0.000 claims abstract description 11
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- 239000002002 slurry Substances 0.000 claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 9
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 9
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 244000294611 Punica granatum Species 0.000 claims abstract description 9
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 9
- 239000009759 San-Chi Substances 0.000 claims abstract description 9
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 9
- 235000009470 Theobroma cacao Nutrition 0.000 claims abstract description 9
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 235000012907 honey Nutrition 0.000 claims abstract description 9
- 235000019713 millet Nutrition 0.000 claims abstract description 9
- 235000014101 wine Nutrition 0.000 claims abstract description 9
- 239000006071 cream Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 6
- 239000010497 wheat germ oil Substances 0.000 claims abstract description 6
- 238000010792 warming Methods 0.000 claims abstract description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 4
- 241001122767 Theaceae Species 0.000 claims description 48
- 241000234314 Zingiber Species 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 13
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- 239000000243 solution Substances 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
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- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000000605 extraction Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
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- 238000004898 kneading Methods 0.000 claims description 3
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- 150000003839 salts Chemical class 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 244000018633 Prunus armeniaca Species 0.000 claims description 2
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- 238000012986 modification Methods 0.000 abstract description 2
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- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 3
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- 239000000047 product Substances 0.000 description 2
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Classifications
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of dried orange peel ginger sugar pleurotus eryngii tea cake and preparation method thereof, it is made up of following raw materials：Dried orange peel, pleurotus eryngii, Pu'er tea slurry, ginger, brown sugar, cocoa power, yellow millet, glutinous rice flour, soybean, chamomile, lemongrass, grass-leaved sweetflag, sanchi flower, honey, wheat bran, fruit of Chinese magnoliavine pollen, pomegranate wine, wheat-germ oil.Present invention addition wheat bran combination Pu'er tea slurry, traditional Chinese medicine ingredients are processed modification, using pile-fermentation, eliminate the uncomfortable taste of Chinese medicine and the dark brownish green smelly stimulation taste in Pu'er, again after microwave Titian, the enzyme that goes out enzymolysis, ultrasonic extraction, the efficiency and yield of the techniques such as water extraction, degreasing, enzymolysis can be significantly improved, cream is brewed into pleurotus eryngii pressed liquor, merge tea perfume, the fresh fragrant mouthfeel of mushroom, assign ginger tea local flavor, the compositions, more health value such as chamomile, grass-leaved sweetflag are cooperateed with, temperature compensation is warming up, promoting blood circulation and removing obstruction in channels, strong constitution, it is good for health.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of dried orange peel ginger sugar pleurotus eryngii tea cake and preparation method thereof.
Background technology
Cake refers to rice, face, beans etc. for primary raw material, and is equipped with various auxiliary materials, fillings and flavoring, is processed into one
Shape after shape, then with drying, it is roasting, the ripe food products of method system such as steam, fry.Cake can not only be used for earlier, but also as refreshment, also
Can be as snack during the feast, the leisure food also usually selected as many people.
Current cake is more based on sweet taste, and excessive intake has sweet sense, and is not suitable for obese people and diabetes
People eats.Tea perfume is added in cake can mitigate sweet sense, and increase the fragrant of tea, and can incorporate the nutrition of tea into
Point.
With the development of science and technology and the improvement of people's living standards, China's cake consumption figure increases sharply, country's roasting
Roasting industry development is more and more faster, and cake kind is more and more, but generally existing that raw material is single, and effective nutritional ingredient is few, containing sugar
Height, the shortcomings of health properties are poor, long-term consumption can have a negative impact to the health of human body.Therefore feature pastry product is opened
Hair, had both promoted cake to develop to novel, the nutritious direction of product diversification, mouthfeel, while meeting people again to nutrition
The demand of the food consumption pattern such as health care, convenient and swift.
Present invention addition wheat bran combination Pu'er tea slurry, traditional Chinese medicine ingredients are processed modification, using pile-fermentation, fusion function
Composition, eliminates the uncomfortable taste of Chinese medicine and the dark brownish green smelly stimulation taste in Pu'er, mouthfeel more glycol, aromatic, then through microwave Titian, go out enzyme
Enzymolysis, ultrasonic extraction, improve water soluble dietary fiber content, can significantly improve the efficiency of the techniques such as water extraction, degreasing, enzymolysis afterwards
And yield, at utmost reservation function composition, reasonably combined with other compositions, and tea perfume cake is made, and mouthfeel is novel, and nutrition is rich
Richness, meets the demand of people.
The content of the invention
The object of the invention is exactly that there is provided a kind of dried orange peel ginger sugar pleurotus eryngii tea cake and its system in order to make up the defect of prior art
Preparation Method.
The present invention is achieved by the following technical solutions：
A kind of dried orange peel ginger sugar pleurotus eryngii tea cake, is made up of the raw material of following weight parts：Dried orange peel 18-20, pleurotus eryngii 24-
25th, Pu'er tea slurry 12-15, ginger 12-15, brown sugar 8-10, cocoa power 4-6, yellow millet 80-90, glutinous rice flour 21-22, soybean 25-
30th, chamomile 2-3, lemongrass 1-3, grass-leaved sweetflag 2-3, sanchi flower 2-3, honey 13-15, wheat bran 22-26, fruit of Chinese magnoliavine pollen 3-5, stone
Pomegranate wine 18-20, wheat-germ oil 4-8.
The preparation method of described dried orange peel ginger sugar pleurotus eryngii tea cake, comprises the following steps：
(1), by dried orange peel coarse crushing to 10-20 mesh, add and braised 1-2 hours in pomegranate wine, the stewing alcoholic liquid of heating receives dry, microwave
Bake dry perfume；Ginger is cleaned into chopping, is put into light salt brine soak 12-15 minutes, dehydration is drained, slow fire stir-fries to dry；Soybean
Clean, hot-air seasoning is sieved and washed, enters pot slow fire and stir-fries golden yellow, with dried orange peel, shredded ginger mixing coarse crushing to 20-40 mesh, pot is entered again literary
Fire stir-fries to ripe perfume (or spice), obtains dried orange peel ginger tea；
(2), add 10-12 times of water heating to boil brown sugar, add dried orange peel ginger tea, cocoa power stirring and brew and scatter, infiltrate 10-
15 minutes, it is cooled to 50-60 DEG C of addition honey and stirs, insulation is stewed to moisten 10-12 minutes, melt cinder separation, obtains ginger tea soup, filter
Slag is stand-by；
(3), pleurotus eryngii is cleaned, cutting in flakes, squeezes juice, and filtered juice adds 0.01-0.02% citric acids and stirred,
Refrigerated 20-30 minutes at 0 ± 5 DEG C, pleurotus eryngii dry plate is steamed 12-15 minutes, after cooling under 200-220 DEG C of superheated steam,
Vacuum refrigeration is crushed to 80-100 mesh, obtains pleurotus eryngii powder, and pleurotus eryngii liquid is stand-by；
(4), by chamomile, lemongrass, grass-leaved sweetflag, sanchi flower co-grinding, add appropriate rice wine infiltration uniformly, be put into steaming
Curtain, is steamed 10-15 minutes at 190-230 DEG C under superheated steam, and quick freezing and cold preserving 1-2 hours, is ground at -13 DEG C ± 2 DEG C
40-60 mesh, obtains traditional Chinese medicine powder；
(5), wheat bran sprayed to the aqueous solution for moistening appropriate 0.02-0.03% citric acids, infiltration is uniform, is put into microwave oven baking
Go out perfume (or spice), pulverize, add 1-1.5 times of water and stir into paste, add filter residue, traditional Chinese medicine powder, Pu'er tea and starch and stir, nest into
Heap, overlay film fermentation, to control temperature be 38-55 DEG C, humidity is that pile-fermentation goes out perfume (or spice) under 28-35%, enters mould briquet, in 40-
It is aged 3-5 days in 50 DEG C of drying rooms, obtains brick tea；
(6), by brick tea coarse crushing to 10-20 mesh, the appropriate solution containing 0.02-0.03% citric acids of spray profit is put into microwave
Baking oven, bakes out perfume (or spice) at 80-90 DEG C, and ultramicro grinding adds 8-12 times of distilled water and is well mixed, adds the 0.2- of brick tea weight
0.3% cellulase, is digested 2-3 hour at 45-58 DEG C, then is warming up at 80-85 DEG C and is used ultrasonic wave extraction 20-30 minutes,
Filter and remove residue, centrifugal filtration, filtrate adds pleurotus eryngii liquid slow fire and boils micro-boiling, then is obtained through vacuum-concentrcted to thick paste
Pleurotus eryngii tea cream；
(7), yellow millet is sieved and washed totally, 1-2 times of water is added and steams well-done, add ginger tea soup, the stirring of pleurotus eryngii tea cream and smash
The group of being pressed into, then stirred with pleurotus eryngii powder, glutinous rice flour and other surplus stocks, addition suitable quantity of water stirring kneading is agglomerating, is put into
Steaming tray shaping, is put into the upper big fire of boiling water pot and steams 22-30 minutes to well-done, cool down and block is made into cross cutting, produce.
It is an advantage of the invention that：
Dried orange peel ginger sugar pleurotus eryngii tea cake prepared by the present invention, addition wheat bran combination Pu'er tea slurry, traditional Chinese medicine ingredients are processed
Modified, using pile-fermentation, fusion function composition eliminates the uncomfortable taste of Chinese medicine and the dark brownish green smelly stimulation taste in Pu'er, mouthfeel is more
It is glycol, aromatic, then enzymolysis, ultrasonic extraction after microwave Titian, the enzyme that goes out, water soluble dietary fiber content is improved, can significantly be carried
The efficiency and yield of the techniques such as high water extraction, degreasing, enzymolysis, cream, fusion tea perfume, the fresh fragrant mouth of mushroom are brewed into pleurotus eryngii pressed liquor
Sense, while being aided with the nutritional ingredients such as dried orange peel, ginger sugar, assigns ginger tea local flavor, cooperates with the compositions, more health care such as chamomile, grass-leaved sweetflag
Value, temperature compensation is warming up, promoting blood circulation and removing obstruction in channels, and strong constitution is good for health.
Embodiment
Embodiment 1
A kind of dried orange peel ginger sugar pleurotus eryngii tea cake, is made up of the raw material of following weight (jin)：It is dried orange peel 18, pleurotus eryngii 24, general
Pu'er tea tea slurry 12, ginger 12, brown sugar 8, cocoa power 4-6, yellow millet 80, glutinous rice flour 21, soybean 25, chamomile 2, lemongrass 1, grass-leaved sweetflag
2nd, sanchi flower 2, honey 13, wheat bran 22, fruit of Chinese magnoliavine pollen 3-5, pomegranate wine 18-20, wheat-germ oil 4.
The preparation method of described dried orange peel ginger sugar pleurotus eryngii tea cake, comprises the following steps：
(1), by dried orange peel coarse crushing to 20 mesh, add and braised 2 hours in pomegranate wine, the stewing alcoholic liquid of heating receives dry, and microwave is baked
Dry perfume；Ginger is cleaned into chopping, soak 15 minutes in light salt brine are put into, dehydration is drained, slow fire stir-fries to dry；Soybean is sieved and washed dry
Only, hot-air seasoning, enters pot slow fire and stir-fries golden yellow, with dried orange peel, shredded ginger mixing coarse crushing to 40 mesh, pot slow fire is entered again and is stir-fried to ripe
Perfume (or spice), obtains dried orange peel ginger tea；
(2), add 12 times of water heating to boil brown sugar, add dried orange peel ginger tea, cocoa power stirring and brew and scatter, infiltrate 15 points
Clock, is cooled to 60 DEG C of addition honey and stirs, insulation is stewed to moisten 12 minutes, melt cinder separation, obtains ginger tea soup, filter residue stand-by；
(3), pleurotus eryngii is cleaned, cutting in flakes, squeezes juice, filtered juice adds 0.02% citric acid and stirred, at 0 DEG C
Lower refrigeration 20 minutes, pleurotus eryngii dry plate is steamed 12 minutes, after cooling under 220 DEG C of superheated steams, and vacuum refrigeration is crushed to 100
Mesh, obtains pleurotus eryngii powder, and pleurotus eryngii liquid is stand-by；
(4), by chamomile, lemongrass, grass-leaved sweetflag, sanchi flower co-grinding, add appropriate rice wine infiltration uniformly, be put into steaming
Curtain, is steamed 12 minutes at 230 DEG C under superheated steam, quick freezing and cold preserving 2 hours at -13 DEG C, is ground to 60 mesh, is obtained traditional Chinese medicine powder；
(5), wheat bran sprayed to the aqueous solution for moistening appropriate 0.03% citric acid, infiltration is uniform, is put into microwave oven baking and goes out perfume (or spice),
Pulverize, add 1.5 times of water and stir into paste, add filter residue, traditional Chinese medicine powder, Pu'er tea slurry and stir, nest is in heaps, overlay film hair
Ferment, to control temperature be 55 DEG C, humidity is that 35% time pile-fermentation goes out perfume (or spice), enters mould briquet, is aged 5 days in 50 DEG C of drying rooms,
Obtain brick tea；
(6), by brick tea coarse crushing to 10 mesh, the appropriate solution containing 0.03% citric acid of spray profit is put into microwave oven, 80
Perfume (or spice) is baked out at DEG C, ultramicro grinding adds 12 times of distilled water and is well mixed, 0.3% cellulase of brick tea weight added, 58
Digest 3 hours, then be warming up at 85 DEG C with ultrasonic wave extraction 30 minutes at DEG C, filter and remove residue, centrifugal filtration, filtrate adds apricot Bao
Mushroom liquid slow fire boils micro-boiling, then through vacuum-concentrcted to thick paste, obtains pleurotus eryngii tea cream；
(7), yellow millet is sieved and washed totally, 2 times of water is added and steams well-done, add ginger tea soup, the stirring of pleurotus eryngii tea cream and smashes pressure
It is agglomerating, then stirred with pleurotus eryngii powder, glutinous rice flour and other surplus stocks, addition suitable quantity of water stirring kneading is agglomerating, is put into steaming
Drawer shaping, is put into the upper big fire of boiling water pot and steams 30 minutes to well-done, cool down and block is made into cross cutting, produce.
Embodiment 2
A kind of dried orange peel ginger sugar pleurotus eryngii tea cake, is made up of the raw material of following weight (jin)：It is dried orange peel 19, pleurotus eryngii 24, general
Pu'er tea tea slurry 24, ginger 13, brown sugar 9, cocoa power 5, yellow millet 88, glutinous rice flour 21, soybean 28, chamomile 3, lemongrass 2, grass-leaved sweetflag 2-
3rd, sanchi flower 3, honey 14, wheat bran 25, fruit of Chinese magnoliavine pollen 4, pomegranate wine 19, wheat-germ oil 6.
The preparation method of described dried orange peel ginger sugar pleurotus eryngii tea cake, be the same as Example 1.
Embodiment 3
A kind of dried orange peel ginger sugar pleurotus eryngii tea cake, is made up of the raw material of following weight (jin)：It is dried orange peel 20, pleurotus eryngii 25, general
Pu'er tea tea slurry 15, ginger 15, brown sugar 10, cocoa power 6, yellow millet 90, glutinous rice flour 22, soybean 30, chamomile 3, lemongrass 3, grass-leaved sweetflag
3rd, sanchi flower 3, honey 15, wheat bran 26, fruit of Chinese magnoliavine pollen 5, pomegranate wine 20, wheat-germ oil 8.
The preparation method of described dried orange peel ginger sugar pleurotus eryngii tea cake, be the same as Example 1.
Claims (2)
1. a kind of dried orange peel ginger sugar pleurotus eryngii tea cake, it is characterised in that be made up of the raw material of following weight parts：Dried orange peel 18-20, apricot
Abalone mushroom 24-25, Pu'er tea slurry 12-15, ginger 12-15, brown sugar 8-10, cocoa power 4-6, yellow millet 80-90, glutinous rice flour 21-22,
Soybean 25-30, chamomile 2-3, lemongrass 1-3, grass-leaved sweetflag 2-3, sanchi flower 2-3, honey 13-15, wheat bran 22-26, Chinese magnoliavine flower
Powder 3-5, pomegranate wine 18-20, wheat-germ oil 4-8.
2. a kind of preparation method of dried orange peel ginger sugar pleurotus eryngii tea cake as claimed in claim 1, it is characterised in that including following step
Suddenly：
(1), by dried orange peel coarse crushing to 10-20 mesh, add and braised 1-2 hours in pomegranate wine, the stewing alcoholic liquid of heating receives dry, and microwave is baked
Dry perfume；Ginger is cleaned into chopping, is put into light salt brine soak 12-15 minutes, dehydration is drained, slow fire stir-fries to dry；Soybean is sieved and washed
Totally, hot-air seasoning, enters pot slow fire and stir-fries golden yellow, with dried orange peel, shredded ginger mixing coarse crushing to 20-40 mesh, pot slow fire is entered again and is turned over
Fry to ripe perfume (or spice), obtain dried orange peel ginger tea；
(2), add 10-12 times of water heating to boil brown sugar, add dried orange peel ginger tea, cocoa power stirring and brew and scatter, 10-15 points of infiltration
Clock, is cooled to 50-60 DEG C of addition honey and stirs, insulation is stewed to moisten 10-12 minutes, melt cinder separation, is obtained ginger tea soup, filter residue and is treated
With；
(3), pleurotus eryngii is cleaned, cutting in flakes, squeezes juice, filtered juice adds 0.01-0.02% citric acids and stirred, 0
Refrigerated 20-30 minutes at ± 5 DEG C, pleurotus eryngii dry plate steams 12-15 minutes, after cooling, vacuum under 200-220 DEG C of superheated steam
Freezing crushing obtains pleurotus eryngii powder to 80-100 mesh, and pleurotus eryngii liquid is stand-by；
(4), by chamomile, lemongrass, grass-leaved sweetflag, sanchi flower co-grinding, add appropriate rice wine infiltration uniformly, be put into steam curtain,
Steamed at 190-230 DEG C under superheated steam 10-15 minutes, quick freezing and cold preserving 1-2 hours, is ground to 40-60 at -13 DEG C ± 2 DEG C
Mesh, obtains traditional Chinese medicine powder；
(5), wheat bran sprayed to the aqueous solution for moistening appropriate 0.02-0.03% citric acids, infiltration is uniform, is put into microwave oven baking and goes out
Perfume (or spice), pulverizes, and adds 1-1.5 times of water and stirs into paste, adds filter residue, traditional Chinese medicine powder, Pu'er tea slurry and stirs, nest is in heaps,
Overlay film ferments, and to control temperature be 38-55 DEG C, humidity is that pile-fermentation goes out perfume (or spice) under 28-35%, enters mould briquet, at 40-50 DEG C
It is aged 3-5 days in drying room, obtains brick tea；
(6), by brick tea coarse crushing to 10-20 mesh, the appropriate solution containing 0.02-0.03% citric acids of spray profit is put into microwave oven,
Perfume (or spice) is baked out at 80-90 DEG C, ultramicro grinding adds 8-12 times of distilled water and is well mixed, adds the 0.2-0.3% of brick tea weight
Cellulase, is digested 2-3 hour at 45-58 DEG C, then is warming up at 80-85 DEG C with ultrasonic wave extraction 20-30 minute, mistake elimination
Slag, centrifugal filtration, filtrate adds pleurotus eryngii liquid slow fire and boils micro-boiling, then obtains pleurotus eryngii to thick paste through vacuum-concentrcted
Tea cream；
(7), yellow millet is sieved and washed totally, 1-2 times of water is added and steams well-done, add ginger tea soup, the stirring of pleurotus eryngii tea cream and smash and be pressed into
Group, then stirred with pleurotus eryngii powder, glutinous rice flour and other surplus stocks, addition suitable quantity of water stirring kneading is agglomerating, is put into steaming tray
Shaping, is put into the upper big fire of boiling water pot and steams 22-30 minutes to well-done, cool down and block is made into cross cutting, produce.
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