CN108041432A - 一种茶香糕的制作工艺 - Google Patents
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Abstract
本发明公开了一种茶香糕的制作工艺,将糯米和粘米分别炒熟碾成30‑40目的细粉,将麦芽与蒸熟的糯米发酵过滤得到的滤液熬至粘稠,与糖浆和超细微云雾茶粉(茶提取物)按质量比7:0.7:0.3:2(0.5)的比例混合撵匀,最后用模具压制成型。该法在传统香糕制作的基础上加入超细微茶粉或茶叶提取物,操作简便,可行性高,解决传统香糕食而腻,口感不足等问题,同时充分利用茶叶保健功效,所制备的制作出的香糕味道甜而不腻,略带茶香,无添加,有提神、消食、抗辐射、防癌等功效。
Description
技术领域
本发明属于茶食品加工领域,具体涉及一种茶香糕的制作工艺。
背景技术
米糕是中国历史文化名镇龙岩市武平县中山镇的传统小吃,具有千年历史的“百姓镇”——中山镇,寄居了一百零二姓人家被称为“天下一绝”,传统米糕选用当地食材精制而成,口感细腻,香味独特,营养丰富,备受当地人的喜爱。
中山镇松花寨云雾茶,产自松花寨生态茶园,常年云雾缭绕,非常适合茶叶的生长,所生产的云雾茶香味独特,口感丰富,具有提神,抗辐射、防癌等功效。随着社会的发展,科学技术的进步,食品工业在当今社会中起着越来越大的作用,食品的结构也发生了很大的转变。过多热量和人工合成添加剂的食品会给人们带去许多弊病。饮食向低热量,高营养和保健化、方便化发展。将传统米糕与优质上好的明前古镇云雾茶相结合,使香糕口感更佳,增添茶叶的独特风味,茶味适中爽口,相比于传统的米糕,它不仅是美食,还有绿茶的清香和功效,具有不上火,无添加,有提神,抗辐射、防癌等功效,深受广大客户喜欢,同时为茶叶的综合利用与深度加工开辟了新的途径。
发明内容
本发明的目的在于针对传统米糕的加工技术,提供一种茶香糕的制作工艺。该法操作简便,可行性高,为充分利用茶叶保健功效,所制备的制作出的香糕味道甜而不腻,略带茶香,它不仅是美食,还有绿茶的清香和功效,无添加,有提神、消食、抗辐射、防癌等功效。
为实现上述目的,本发明采用如下技术方案:
一种茶香糕的制作工艺,具体包括以下步骤:
(1)米粉加工:选用优质的糯米和粘米分别炒熟,用撵槽碾成30-40目的细粉备用;
(2)糖浆加工:将白砂糖放入热锅中炼成均匀的糖浆备用;
(3)麦芽糖的制作:将小麦泡在水里发芽3-4cm,将麦芽切碎,糯米蒸熟后和麦芽均匀拌合,拌好的糯米置于28-30℃发酵4h,滤出液汁,放锅里大火熬至粘稠,冷却备用;
(4)超细微茶粉或茶提取物加工:取品质优良的古镇云雾绿茶,超细微粉碎过300目筛后备用;或将茶叶进行提取、过滤、浓缩、干燥得茶提取物备用;
(5)将步骤(1)-(4)加工的米粉:糖浆:麦芽糖:超细微茶粉按重量比7:0.7:0.3:2或者米粉:糖浆:麦芽糖:茶提取物按重量比7:0.7:0.3:0.5的比例混合,置于撵槽中撵匀;
(6)称取26.6g步骤(5)得到的混合原料装入模具中,用压板将混合料压紧成型,放入专用食品袋中封口即得到茶香糕成品。
其中,步骤(3)中小麦的发芽过程为:将小麦在25℃ 蒸馏水中浸泡2小时,捞起冲洗干净,接着在35℃ 5wt%的乙酸溶液中浸泡30min,捞起冲洗干净,然后在暗条件下,27℃发芽,待芽长至3-4cm 时,停止发芽。
本发明的有益效果在于:
(1)本发明将传统米糕和云雾绿茶相结合,味道甜而不腻,略带茶香,它不仅是美食,还有绿茶的清香和功效,无添加,有提神、消食、抗辐射、防癌等功效;
(2)将古镇云雾茶打成超细微茶粉,有利于茶叶与米糕原料充分融合,改善米糕的口感,使米糕口感更爽口;
(3)本发明的制备方法操作简便,可行性高,为充分发挥米糕的营养价值和云雾绿茶的保健功效提供了一种新的食用方式。
(4)本发明的小麦的发芽过程中,在35℃下用5wt%的乙酸溶液浸泡小麦30min,可以激发小麦中各种生物酶的活性,有利于提高发芽率和对营养成分的富集;然后在暗条件、27℃下使小麦发芽,芽长3-4cm,暗条件有助于小麦在发芽的过程中对蛋白质、维生素B、麦芽糖、葡萄糖等成分的合成和富集,且当芽长3-4cm时,麦芽糖和葡萄糖含量最高。芽长对小麦中各类营养物质的含量起到很大的影响,当芽过短时,不利于各类营养物质富集;当芽过长时,一部分营养物质因发芽需要能量和进行呼吸作用而消耗,导致营养成分含量的下降,只有在合适的发芽条件下发芽的小麦其营养物质才能得到良好的累积。
具体实施方式
以下结合具体实施例对本发明做进一步说明,但本发明不仅仅限于这些实施例。
实施例1
一种茶香糕的制作工艺,具体包括以下步骤:
(1)米粉加工:选用优质的糯米和粘米分别炒熟,用撵槽碾成30目的细粉备用;
(2)糖浆加工:将白砂糖放入热锅中炼成均匀的糖浆备用;
(3)麦芽糖的制作:将小麦泡在水里发芽3cm,将麦芽切碎,糯米蒸熟后和麦芽均匀拌合,拌好的糯米置于28℃发酵4h,滤出液汁,放锅里大火熬至粘稠,冷却备用;
(4)超细微茶粉加工:取品质优良的古镇云雾绿茶,超细微粉碎过300目筛后备用;
(5)将步骤(1)-(4)加工的米粉:糖浆:麦芽糖:超细微茶粉按重量比7:0.7:0.3:2的比例混合,置于撵槽中撵匀;
(6)称取26.6g步骤(5)得到的混合原料装入模具中,用压板将混合料压紧成型,放入专用食品袋中封口即得到茶香糕成品。
其中,步骤(3)中小麦的发芽过程为:将小麦在25℃ 蒸馏水中浸泡2小时,捞起冲洗干净,接着在35℃ 5wt%的乙酸溶液中浸泡30min,捞起冲洗干净,然后在暗条件下,27℃发芽,待芽长至3cm 时,停止发芽。
实施例2
一种茶香糕的制作工艺,具体包括以下步骤:
(1)米粉加工:选用优质的糯米和粘米分别炒熟,用撵槽碾成40目的细粉备用;
(2)糖浆加工:将白砂糖放入热锅中炼成均匀的糖浆备用;
(3)麦芽糖的制作:将小麦泡在水里发芽4cm,将麦芽切碎,糯米蒸熟后和麦芽均匀拌合,拌好的糯米置于30℃发酵4h,滤出液汁,放锅里大火熬至粘稠,冷却备用;
(4)茶提取物加工:取品质优良的古镇云雾绿茶进行提取、过滤、浓缩、干燥得茶提取物备用;
(5)将步骤(1)-(4)加工的米粉:糖浆:麦芽糖:茶提取物按重量比7:0.7:0.3:0.5的比例混合,置于撵槽中撵匀;
(6)称取26.6g步骤(5)得到的混合原料装入模具中,用压板将混合料压紧成型,放入专用食品袋中封口即得到茶香糕成品。
其中,步骤(3)中小麦的发芽过程为:将小麦在25℃ 蒸馏水中浸泡2小时,捞起冲洗干净,接着在35℃ 5wt%的乙酸溶液中浸泡30min,捞起冲洗干净,然后在暗条件下,27℃发芽,待芽长至4cm 时,停止发芽。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (2)
1.一种茶香糕的制作工艺,其特征在于:在香糕的制作过程中加入超细微茶粉或茶叶提取物,具体包括以下步骤:
(1)米粉加工:选用优质的糯米和粘米分别炒熟,用撵槽碾成30-40目的细粉备用;
(2)糖浆加工:将白砂糖放入热锅中炼成均匀的糖浆备用;
(3)麦芽糖的制作:将小麦泡在水里发芽至2-3cm,将麦芽切碎,糯米蒸熟后和麦芽均匀拌合,拌好的糯米置于28-30℃发酵4h,滤出液汁,放锅里大火熬至粘稠,冷却备用;
(4)超细微茶粉或茶提取物加工:取品质优良的古镇云雾绿茶,超细微粉碎过300目筛后备用;或将茶叶进行提取、过滤、浓缩、干燥得茶提取物备用;
(5)将步骤(1)-(4)加工的米粉:糖浆:麦芽糖:超细微茶粉按重量比7:0.7:0.3:2或者米粉:糖浆:麦芽糖:茶提取物按重量比7:0.7:0.3:0.5的比例混合,置于撵槽中撵匀;
(6)称取26.6g步骤(5)得到的混合料装入模具中,用压板将混合料压紧成型,放入专用食品袋中封口即得到茶香糕成品。
2.根据权利要求1所述的一种茶香糕的制作工艺,其特征在于:步骤(3)中小麦的发芽过程为:将小麦在25℃ 蒸馏水中浸泡2小时,捞起冲洗干净,接着在35℃ 5wt%的乙酸溶液中浸泡30min,捞起冲洗干净,然后在暗条件下,27℃ 发芽,待芽长至3-4cm 时,停止发芽。
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