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Processing method of nostoc commune tea cake

A processing method and the technology of ground fungus, applied in the field of tea cake processing, can solve the problems that the variety of ground fungus products is single and the nutrients of ground fungus cannot be efficiently absorbed, so as to enrich new varieties, reduce production costs, The effect of improving economic efficiency

Inactive Publication Date: 2015-05-06
彭常安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a processing method for tea cakes of ground ear vegetables, which can not only improve the nutrition of tea cakes Value and economic value, but also enrich the types of pastries, enrich the choice of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing method of ground ear vegetable tea cake, adopting the following steps:

[0019] A. Raw material preparation: wash the fresh ground fungus, chop and beat, and prepare the ground fungus pulp, which is set aside;

[0020] B. Freezing: freeze the ground ear vegetable pulp for 6 hours at -16°C;

[0021] C. Drying: put the frozen ground ear vegetable pulp at a loading capacity of 8kg / m 2 , Drying under the conditions of working pressure 40Pa, analytical pressure 20 Pa, temperature 40℃, using sublimation drying method, which reduces the damage to the nutritional components and fully retains the nutrients in the raw materials;

[0022] D, pulverization: pulverize the dried vegetable juice, the particle size is 180um, and the vegetable powder is obtained, which improves the fusion rate of the vegetable powder and flour, and improves the mouthfeel of the tea cake;

[0023] E, tea powder preparation: the raw material green tea is ultrafinely pulverized to obtain gre...

Embodiment 2

[0030] A processing method of ground ear vegetable tea cake, adopting the following steps:

[0031] A. Raw material preparation: wash the fresh ground fungus, chop and beat, and prepare the ground fungus pulp, which is set aside;

[0032] B. Freezing: After mixing 8 kg of ground fungus pulp, 1 kg of purslane pulp, and 1 kg of sunflower pulp, freeze for 7 hours at -14°C;

[0033] C. Drying: The frozen mixed pulp is loaded at a rate of 9kg / m 2 , Drying under the conditions of working pressure 50Pa, analytical pressure 25 Pa, and temperature 42°C, using the method of sublimation drying, which reduces the damage to nutrients and fully retains the nutrients in the raw materials;

[0034] D, pulverization: the raw material slurry after drying is pulverized, and particle diameter is 190um, makes the ground ear vegetable powder, has improved the fusion rate of ground ear vegetable powder and flour, has improved the mouthfeel of tea cake;

[0035] E. Preparation of tea powder: ultraf...

Embodiment 3

[0042] A processing method of ground ear vegetable tea cake, adopting the following steps:

[0043] A. Raw material preparation: wash the fresh ground fungus, chop and beat, and prepare the ground fungus pulp, which is set aside;

[0044] B. Freezing: Mix 7 kg of ground ear vegetable pulp, 1 kg of hawthorn pulp, 1 kg of blackberry pulp, 0.5 kg of cress juice, and 0.5 kg of spinach juice, and freeze for 8 hours at -12°C;

[0045] C. Drying: the frozen ground ear vegetable pulp is loaded at a rate of 10kg / m 2 , Drying under the conditions of working pressure 60Pa, analytical pressure 30 Pa, and temperature 45°C, using the method of sublimation drying, which reduces the damage to nutrients and fully retains the nutrients in the raw materials;

[0046] D, pulverization: pulverize the dried ground ear vegetable juice, the particle size is 200um, and the ground ear vegetable powder is obtained, which improves the fusion rate of the ground ear vegetable powder and flour, and improve...

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Abstract

The invention discloses a processing method of a nostoc commune tea cake. The nostoc commune tea cake comprises the following raw materials in percentage by weight: 35-45% of flour, 15-20% of nostoc commune powder, 8-14% of tea powder, 10-12% of salad oil, 6-10% of newtol, 3-5% of egg and 2-4% of seasoner; the nostoc commune tea cake is prepared by the nostoc commune powder through the steps of preparation, blending, fermentation, baking, tidying and packaging. The tea cake processed by the method takes the nostoc commune which is green, healthy and rich in nutrition and tea powder generated by tea processing as raw materials, so that the production cost is reduced, the new varieties and he nutritional ingredients of the tea cake are enriched, the tea cake is delicious, sweet and not greasy, the economic benefit is improved and the market prospect is wide.

Description

technical field [0001] The invention relates to a processing method of tea cake, in particular to a processing method of ground ear vegetable tea cake. Background technique [0002] Ground ear vegetable, also known as ground mushroom, Nostoc, ground fungus, lichen, etc., is the algae of the Nostoc plant Gexianmi. Each 100g of ground ear contains 96.4 grams of water, 1.5 grams of protein, 1.8 grams of crude fiber, 1 gram of ash, 220 micrograms of carotene, 0.02 mg of thiamine, 0.28 mg of riboflavin, 0.5 mg of niacin, and vitamin E2. 24 mg, potassium 102 mg, sodium 10.7 mg, calcium 14 mg, magnesium 275 mg, iron 21.1 mg, manganese 7.74 mg, zinc 5.0 mg, copper 1.13 mg, phosphorus 53 mg, selenium 9.54 micrograms. In addition, it also contains myoglobin, B-carotene, echinenone, chanterelles, phosphorus, zirol and glucoside, balsamols, vitamin C, etc. Ground ear has the effects of clearing heat and improving eyesight, astringing and replenishing qi, and it is mainly used to treat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 彭常安吴义顺
Owner 彭常安
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