Nutritional seasoning tea sauce and making method thereof

A technology for nutritional seasoning and tea sauce, applied in the field of nutritional seasoning tea sauce and its preparation, to achieve the effects of reduced usage, good stability, unique tea aroma and tea taste

Inactive Publication Date: 2016-08-17
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the change of lifestyle, the traditional single seasoning sauce can no longer meet the demand of the market, and the development of compound seasoning sauce has become a research hotspot in the field of food
[0004] At present, there is no relevant report on applying tealeaves to the field of seasoning sauces. If tealeaves can be used as raw materials to produce sauces with tea taste, it will not only meet the nutritional and health needs of food, but also enrich the compound seasoning sauces. market, has very broad application prospects

Method used

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  • Nutritional seasoning tea sauce and making method thereof
  • Nutritional seasoning tea sauce and making method thereof
  • Nutritional seasoning tea sauce and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of nutritional seasoning tea sauce, by weight percentage, comprises following raw material:

[0029]

[0030] Wherein, the superfine green tea powder is made from fresh green tea leaves, which is steamed at 110°C for 2 minutes to inactivate enzymes, then dried at 60°C at low temperature until the water content is 5%, and finally ultrafinely pulverized at 60°C to 200 mesh obtained; the organic acid is a mixture obtained by mixing citric acid and L-malic acid in a mass ratio of 2:1.

[0031] The preparation method of above-mentioned nutritious seasoning tea paste, comprises the following steps:

[0032] (1) heating the water to 60°C, then adding the ultrafine green tea powder into the water, and mixing evenly to obtain an aqueous solution of the ultrafine green tea powder;

[0033] (2) Mix white granulated sugar, organic acid, konjac gum and guar gum evenly, then join in the superfine tea powder aqueous solution, stir well, then under the condition of pressure ...

Embodiment 2

[0035] A kind of nutritional seasoning tea sauce, by weight percentage, comprises following raw material:

[0036]

[0037] Wherein, the superfine green tea powder is made from fresh green tea leaves, which is steamed at 100°C for 3 minutes to inactivate enzymes, then dried at 60°C at low temperature until the moisture content is 4%, and finally ultrafinely pulverized at 60°C to 200 mesh obtained; the organic acid is a mixture obtained by mixing citric acid and L-malic acid in a mass ratio of 2:1.

[0038] The preparation method of above-mentioned nutritious seasoning tea paste, comprises the following steps:

[0039] (1) heating the water to 50°C, then adding the superfine green tea powder into the water, and mixing evenly to obtain an aqueous solution of the superfine green tea powder;

[0040] (2) Mix white granulated sugar, organic acid, konjac gum and guar gum evenly, then join in the superfine tea powder aqueous solution, stir evenly, then under the condition of pres...

Embodiment 3

[0042] A kind of nutritional seasoning tea sauce, by weight percentage, comprises following raw material:

[0043]

[0044] Wherein, the superfine green tea powder is made from fresh green tea leaves, which is steamed at 120°C for 1 minute to inactivate enzymes, then dried at 60°C at low temperature until the water content is 3%, and finally ultrafinely pulverized at 60°C to 200 mesh obtained; the organic acid is a mixture obtained by mixing citric acid and L-malic acid in a mass ratio of 2:1.

[0045] The preparation method of above-mentioned nutritious seasoning tea paste, comprises the following steps:

[0046] (1) heating the water to 55°C, then adding the ultrafine green tea powder into the water, and mixing evenly to obtain an aqueous solution of the ultrafine green tea powder;

[0047] (2) mix white granulated sugar, organic acid, konjac gum and guar gum evenly, then join in the superfine tea powder aqueous solution, stir evenly, then under the condition of pressure...

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PUM

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Abstract

The invention discloses a nutritional seasoning tea sauce. The nutritional seasoning tea sauce comprises, by weight, 0.20-0.80% of ultrafine tea powder, 0.20-0.80% of konjac glucomannan, 0.50-1.50% of guar gum, 0.05-0.50% of an organic acid, 6.00-18.00% of white granulated sugar, and the balance of water. The nutritional seasoning tea sauce made of the ultrafine tea powder used as a raw material contains tea polyphenols, dietary fibers, amino acids and trace elements, reserves various nutrition values of tea leaves, overcomes the defect of tea raw material lack of present seasoning sauces, has good stability, unique tea fragrance and unique tea taste, contains no synthesized essences or pigments, is suitable for all people, and is a very good nutritional health food.

Description

technical field [0001] The invention relates to the field of tea food processing, in particular to a nutritional seasoning tea sauce and a preparation method thereof. Background technique [0002] Along with improving day by day of people's living standard, nutritious and health-care food more and more receives the general attention of people, wherein tea food is an indispensable part in people's life as traditional health food. At present, the common tea foods in the market include tea drinks, tea-flavored baked goods, tea-flavored cakes, tea-flavored ice cream, etc. Adding tea into food not only makes full use of traditional tea resources, but also provides people with healthy, nutritious and delicious food, and complies with people's dietary requirements for returning to basics. [0003] Seasoning sauce is a semi-fluid gel, which can be used to smear or sandwich on bread, biscuits, steamed buns and other foods, and can be eaten directly as an auxiliary seasoning food. T...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/00A23L29/244A23L29/238
Inventor 陆宁王慧玲
Owner ANHUI AGRICULTURAL UNIVERSITY
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