CN105614256A - Tea tree flower noodle production technology - Google Patents
Tea tree flower noodle production technology Download PDFInfo
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- CN105614256A CN105614256A CN201410604533.0A CN201410604533A CN105614256A CN 105614256 A CN105614256 A CN 105614256A CN 201410604533 A CN201410604533 A CN 201410604533A CN 105614256 A CN105614256 A CN 105614256A
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- camelliae sinensis
- flos camelliae
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Abstract
The present invention discloses a tea tree flower noodle production technology and belongs to the technical field of food processing. The tea tree flower noodle production technology comprises the following steps: a, raw material preparing: the raw materials consist of flour, dried tea tree flowers and dried tea leaves; b, dough kneading and curing; and c, molding and drying. Due to the additions of tea tree flowers and tea leaves, the produced noodles are rich in proteins, also contain tea polysaccharides, polyphenols, active antioxidant substances, etc., and the nutrients are greatly increased. At the same time, the produced noodles are not easy to break and very smooth after cooked to be well-done.
Description
Technical field
The present invention relates to the production technology of a kind of Flos Camelliae sinensis noodles, belong to food processing technology field.
Background technology
Noodles originate from China, the edible history of the making of existing more than 4,000 year, are that a kind of making is simple, the food of instant. And the raising along with people's living standard and the demand to health diet, noodles, also from the filling the stomach of single raw material, product convenient, low-grade, develop into collection nutrition, function, health care, delicious food, are convenient to medium and high-grade goods all over the body. Although also occurring in that more various noodles currently on the market, the nutrition arrangement also beginning to focus on its noodles having, but it is mostly add some vegetables or other are protein-based edible powdered, the nutrient substance added is simpler, and after the addition of substances, its gluten content is but not many in the past, and mouthfeel is more secondary, it does not have too big market.
Summary of the invention
For above the deficiencies in the prior art, the present invention proposes the production technology of a kind of Flos Camelliae sinensis noodles, comprises the steps:
A, raw material preparation: raw material is made up of the component of following weight portion: flour 100 weight portion, dry Flos Camelliae sinensis 3��5 weight portion and stem tea 1��3 weight portion; By weight, described flour, dry Flos Camelliae sinensis and stem tea are weighed; After described dry Flos Camelliae sinensis and stem tea are pulverized, and described flour Homogeneous phase mixing, obtain raw material, stand-by;
B, dough-making powder, ripening: be that 10��12:3��5 mix according to mass ratio by described raw material and water, after stirring 5��10min, temperature be 45��55 DEG C, humidity be 65%��75% closed environment under, quiet put 30��40min, obtain cooked dough, stand-by;
C, molding, drying: described cooked dough is made thickness to be 1��2mm, length is 300��350mm, wide be the wetted surface bar of 8��12mm; And then under the environment that temperature is dry ventilation at 60��75 DEG C, being 10��15% by described wet noodles stoving to water content, get product noodles.
Further, so that the noodles produced are while containing abundant protein, possibly together with materials such as tea polysaccharide, tea polyphenols and activity antioxidant, in described step a, raw material is made up of the component of following weight portion: flour 100 weight portion, dry Flos Camelliae sinensis 4 weight portion, stem tea 2 weight portion.
Further, so that the smoother taste of the noodles produced, in described step a, dry Flos Camelliae sinensis and the granularity of stem tea after described flour, pulverizing are 48��74um.
Further, for the ease of dough-making powder and the ripening being beneficial to dough, and also to the convenient compacting to dough, in described step c, described raw material and water are that 11:4 carries out mix and blend according to mass ratio.
Further, for the ease of the storage and transport to the noodles produced, after step d, also include packaging step; After prepared finished product noodles, pack.
The beneficial effects of the present invention is: the production technology of noodles provided by the present invention, with flour, Flos Camelliae sinensis and Folium Camelliae sinensis for primary raw material, ensure that the noodles produced are while containing rich in protein, also there is the materials such as tea polysaccharide, tea polyphenols and activity antioxidant, considerably increase the nutrient substance of the noodles produced; Due also in maturation stage in the production technology of noodles provided by the present invention, carry out under specific temperature, humidity and time so that the dough after ripening contains substantial amounts of gluten so that the noodles born not easy fracture, cook after boiling, entrance very smooth; It addition, Flos Camelliae sinensis and Folium Camelliae sinensis are with natural pigment so that the noodles produced are no longer the white of usual noodles, with the color and luster of Flos Camelliae sinensis and Folium Camelliae sinensis, cook after boiling, considerably increase the appetite of people.
Detailed description of the invention
For making those skilled in the art understand production technology and the technique effect of the present invention in detail, it is further described application and the technique effect of the present invention below with concrete production instance.
Embodiment 1
A, raw material preparation: by weight, accurately weigh refining flour 100 weight portion, dry Flos Camelliae sinensis 3 weight portion and stem tea 1 weight portion; By weight, described flour, dry Flos Camelliae sinensis and stem tea are weighed; After described dry Flos Camelliae sinensis and stem tea being pulverized, after described flour Homogeneous phase mixing, obtain raw material, stand-by; The granularity of described flour, glutinous rice flour, egg albumen powder, sweet potato powder, rice-chestnut powder, Semen phaseoli radiati powder and red bean powder is 48um.
B, dough-making powder, ripening: be that 10:3 carries out mixing, stirring 5min according to mass ratio by described raw material and water, then temperature be 45 DEG C, humidity be 65% closed environment under, quiet put 40min, obtain cooked dough, stand-by.
C, molding, drying: being made by described cooked dough thick is 300mm, the wide wetted surface bar for 8mm for 1mm, length; And then, under the environment that temperature is dry ventilation at 60 DEG C, it is 10% by described wet noodles stoving to water content, gets product.
D, packaging: packed by described finished product noodles packer, it is to avoid the moisture regain of finished product noodles, be also convenient for the transport to noodles.
Embodiment 2
A, raw material preparation: by weight, accurately weigh flour 100 weight portion, dry Flos Camelliae sinensis 4 weight portion and stem tea 2 weight portion; By weight, described flour, dry Flos Camelliae sinensis and stem tea are weighed; After described dry Flos Camelliae sinensis and stem tea being pulverized, after described flour Homogeneous phase mixing, obtain raw material, stand-by; The granularity of described flour, glutinous rice flour, egg albumen powder, sweet potato powder, rice-chestnut powder, Semen phaseoli radiati powder and red bean powder is 56um.
B, dough-making powder, ripening: be that 11:4 carries out mixing, stirring 8min according to mass ratio by described raw material and water, then temperature be 50 DEG C, humidity be 70% closed environment under, quiet put 35min, obtain cooked dough, stand-by;
C, molding, drying: being made by described cooked dough thick is 320mm, the wide wetted surface bar for 10mm for 1.5mm, length; And then, under the environment that temperature is dry ventilation at 65 DEG C, it is 12% by described wet noodles stoving to water content, gets product.
D, packaging: packed by described finished product noodles packer, it is to avoid the moisture regain of finished product noodles, be also convenient for the transport to noodles.
Embodiment 3
A, raw material preparation: by weight, accurately weigh flour 100 weight portion, dry Flos Camelliae sinensis 5 weight portion and stem tea 3 weight portion; By weight, described flour, dry Flos Camelliae sinensis and stem tea are weighed; After described dry Flos Camelliae sinensis and stem tea being pulverized, after described flour Homogeneous phase mixing, obtain raw material, stand-by; The granularity of described flour, glutinous rice flour, egg albumen powder, sweet potato powder, rice-chestnut powder, Semen phaseoli radiati powder and red bean powder is 74um.
B, dough-making powder, ripening: be that 12:5 carries out mixing, stirring 10min according to mass ratio by described raw material and water, then temperature be 55 DEG C, humidity be 75% closed environment under, quiet put 30min, obtain cooked dough, stand-by;
C, molding, drying: described cooked dough is pressed into thick for described cooked dough is made thick for 2mm, long for 350mm, the wide wetted surface bar for 12mm; And then, under the environment that temperature is dry ventilation at 75 DEG C, it is 15% by described wet noodles stoving to water content, gets product.
D, packaging: packed by described finished product noodles packer, it is to avoid the moisture regain of finished product noodles, be also convenient for the transport to noodles.
Comparative example 4��6
Except changing raw material into whole flour, other conditions are with embodiment 1��3.
Comparative example 7��10
In maturing process, except temperature is become 30 DEG C, 40 DEG C, 60 DEG C and 70 DEG C, other conditions are with embodiment 1.
Contrast enforcement 11��14
In maturing process, except humidity is become 50%, 60%, 80% and 85%, other conditions are with embodiment 2.
Sealed and packed noodles are randomly choosed from embodiment 1��14, it is labeled as noodles 1, noodles 2, noodles 3, noodles 4, noodles 5, noodles 6, noodles 7, noodles 8, noodles 9, noodles 10, noodles 11, noodles 12, noodles 13 and noodles 14, then described noodles 1, noodles 2, noodles 3, noodles 4, noodles 5 and noodles 6 are carried out the mensuration of protein and vitamin, refers to table 1.
Table 1
Then described noodles 1, noodles 2 and noodles 3 are carried out Contents of Main Components mensuration and measuring physical properties, refer to table 2.
Table 2
Noodles 1, noodles 2, noodles 3, noodles 7, noodles 8, noodles 9, noodles 10, noodles 11, noodles 12, noodles 13 and noodles 14 are carried out the assay of gluten again, refers to table 3.
Table 3
As can be seen from Table 1, according to the noodles that the production technology of noodles provided by the present invention is produced, there is protein and the vitamin of high level, substantially increase the content of its nutritional labeling, be more preferably beneficial to the health of human body.
As can be seen from Table 2, according to the noodles that the production technology of noodles provided by the present invention is produced, its physical and chemical index mostly meets or exceeds the standard of purified grade noodles, very safe and sanitary, and people can relieved eat.
As can be seen from Table 3, only cooked dough under the temperature and humidity that the present invention limits, the gluten content of the noodles produced just can be higher, just can not easy fracture, cook after boiling, just can be smooth good to eat.
Claims (5)
1. the production technology of Flos Camelliae sinensis noodles, it is characterised in that comprise the steps:
A, raw material preparation: raw material is made up of the component of following weight portion: flour 100 weight portion, dry Flos Camelliae sinensis 3��5 weight portion and stem tea 1��3 weight portion; By weight, described flour, dry Flos Camelliae sinensis and stem tea are weighed; After described dry Flos Camelliae sinensis and stem tea are pulverized, and described flour Homogeneous phase mixing, obtain raw material, stand-by;
B, dough-making powder, ripening: be that 10��12:3��5 mix according to mass ratio by described raw material and water, after stirring 5��10min, temperature be 45��55 DEG C, humidity be 65%��75% closed environment under, quiet put 30��40min, obtain cooked dough, stand-by;
C, molding, drying: described cooked dough is made thickness to be 1��2mm, length is 300��350mm, wide be the wetted surface bar of 8��12mm; And then under the environment that temperature is dry ventilation at 60��75 DEG C, being 10��15% by described wet noodles stoving to water content, get product noodles.
2. the production technology according to claim 1 or described Flos Camelliae sinensis noodles, it is characterised in that: in described step a, raw material is made up of the component of following weight portion: flour 100 weight portion, dry Flos Camelliae sinensis 4 weight portion, stem tea 2 weight portion.
3. the production technology of Flos Camelliae sinensis noodles according to claim 1, it is characterised in that: in described step a, dry Flos Camelliae sinensis and the granularity of stem tea after described flour, pulverizing are 48��74um.
4. the production technology of Flos Camelliae sinensis noodles according to claim 1, it is characterised in that: in described step c, described raw material and water are that 11:4 carries out mix and blend according to mass ratio.
5. the production technology of Flos Camelliae sinensis noodles according to claim 1, it is characterised in that: after step d, also include packaging step; After prepared finished product noodles, pack.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410604533.0A CN105614256A (en) | 2014-10-31 | 2014-10-31 | Tea tree flower noodle production technology |
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| CN201410604533.0A CN105614256A (en) | 2014-10-31 | 2014-10-31 | Tea tree flower noodle production technology |
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| CN105614256A true CN105614256A (en) | 2016-06-01 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495114A (en) * | 2017-09-11 | 2017-12-22 | 湄潭县君梦食品有限公司 | A kind of Tea Flower face and its processing method |
| CN108464429A (en) * | 2018-03-23 | 2018-08-31 | 武汉轻工大学 | Season Flour product antioxidant and preparation method thereof |
| CN110859275A (en) * | 2019-11-25 | 2020-03-06 | 凤冈县万福食品有限责任公司 | Preparation method of tea flower noodles |
| CN112089012A (en) * | 2020-10-26 | 2020-12-18 | 正安县安场镇石井利民食品有限公司 | Preparation method of white tea noodles |
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| CN1895064A (en) * | 2005-07-11 | 2007-01-17 | 张孝敬 | Tea flour |
| CN101664124A (en) * | 2009-09-04 | 2010-03-10 | 刘志良 | Green tea noodles and preparation method |
| CN102972688A (en) * | 2012-10-17 | 2013-03-20 | 田欢 | Scented tea noodle |
| CN104012595A (en) * | 2014-05-12 | 2014-09-03 | 秦翠梅 | Pollen-containing guokwei food |
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2014
- 2014-10-31 CN CN201410604533.0A patent/CN105614256A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1895064A (en) * | 2005-07-11 | 2007-01-17 | 张孝敬 | Tea flour |
| CN101664124A (en) * | 2009-09-04 | 2010-03-10 | 刘志良 | Green tea noodles and preparation method |
| CN102972688A (en) * | 2012-10-17 | 2013-03-20 | 田欢 | Scented tea noodle |
| CN104012595A (en) * | 2014-05-12 | 2014-09-03 | 秦翠梅 | Pollen-containing guokwei food |
Non-Patent Citations (1)
| Title |
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| 李少华等: "《食品加工技术》", 31 August 2010, 华中师范大学出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495114A (en) * | 2017-09-11 | 2017-12-22 | 湄潭县君梦食品有限公司 | A kind of Tea Flower face and its processing method |
| CN108464429A (en) * | 2018-03-23 | 2018-08-31 | 武汉轻工大学 | Season Flour product antioxidant and preparation method thereof |
| CN110859275A (en) * | 2019-11-25 | 2020-03-06 | 凤冈县万福食品有限责任公司 | Preparation method of tea flower noodles |
| CN112089012A (en) * | 2020-10-26 | 2020-12-18 | 正安县安场镇石井利民食品有限公司 | Preparation method of white tea noodles |
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Application publication date: 20160601 |