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Processing method for herba polygoni avicularis and amaranthus viridis tea pastries

A technique for storing green amaranth tea and its processing method, which is applied in the fields of dough processing, baking, baked food, etc., and can solve the problems such as the storage and green amaranth can not be effectively utilized, so as to achieve rich variety, crisp taste, The effect of balanced nutrition

Inactive Publication Date: 2016-11-09
张俊辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a processing method of green amaranth tea crisps, which can not only improve the nutritional value and economic It also enriches the product types of sage storage and green amaranth, and improves the utilization rate of sage storage and green amaranth

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing method for green amaranth tea crisp, characterized in that the processing method adopts the following steps:

[0019] a. Raw material processing: select fresh watermelon and green amaranth, wash with clean water and cut into 7mm fragments, take 6kg of watermelon and 4kg of green amaranth and mix evenly to prepare mixed raw materials, and steam the mixed raw materials Finishing, the finishing temperature is 123°C, and the finishing time is 20s. After finishing, it is immediately spread to cool and dissipate heat, and the cooled mixed raw materials are sent to a pulverizer to make raw material powder;

[0020] b. Compound enzyme treatment: Add 4.5kg of 7% vitamin C solution to 10kg of raw material, stir evenly, add 0.02kg of pectinase and 0.05kg of cellulase, mix well, and place in an environment of 48°C Carry out enzymolysis for 25min under the environment, obtain raw material slurry;

[0021] c. Spray drying: spray-dry the raw material slurry, control the ...

Embodiment 2

[0028] A processing method for green amaranth tea crisp, characterized in that the processing method adopts the following steps:

[0029] a. Raw material processing: select fresh water shield, green amaranth, water shield and wakame, wash with water and cut into 5mm pieces, take 7kg of water shield, 5kg of green amaranth, 2kg of water shield and 2kg of wakame The mixed raw materials are uniformly obtained by mixing the mixed raw materials, and the mixed raw materials are steamed, the temperature of the greening is 125 ℃, and the time of the greening is 16s. After the greening, it is immediately spread to cool and dissipate heat, and the cooled mixed raw materials are sent to a pulverizer to make raw material paste;

[0030] b. Composite enzyme treatment: Add 3.5kg of 5% sodium ascorbate solution, 3kg of lettuce and 1kg of spinach to 10kg of raw material, stir well and add 0.04kg of pectinase and 0.07kg of fiber Vegetable enzyme, mixed evenly, and carried out enzymatic hydrolys...

Embodiment 3

[0038] A processing method of green amaranth tea crisp, characterized in that the following steps are adopted:

[0039] a. Raw material processing: choose fresh amaranth and green amaranth, wash with clear water and cut into fragments of 6-8mm, get 55-65 parts by weight of amaranth and green amaranth and mix evenly, The mixed raw material is prepared, and the mixed raw material is steamed, the temperature of the greening is 120-123°C, and the time of the greening is 20-30s. After the greening, it is immediately spread to cool and dissipate heat, and the cooled mixed raw material is sent to a pulverizer to make a raw material;

[0040] b. Compound enzyme treatment: add 40-50% of its weight to the raw material mince with a concentration of 6-8% vitamin C solution, stir evenly and add 0.1-0.2% pectinase and 0.4-0.6% of the raw material mince weight Cellulase, mix evenly, and carry out enzymatic hydrolysis at 45-55°C for 20-30 minutes to obtain raw material slurry;

[0041] c. Sp...

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PUM

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Abstract

The invention relates to a processing method for herba polygoni avicularis and amaranthus viridis tea pastries. Green and healthy herba polygoni avicularis and amaranthus viridis with a wide source are adopted as raw materials of the herba polygoni avicularis and amaranthus viridis tea pastries, and the herba polygoni avicularis and amaranthus viridis tea pastries are processed through the steps of raw material treatment, complex enzyme treatment, spray drying, tea powder preparation, blending, making, packaging and the like. According to the method, by adopting herba polygoni avicularis and amaranthus viridis with a wide source as the raw materials, the utilization efficiency of herba polygoni avicularis and amaranthus viridis is improved, and the variety of tea pastries is enriched; by carrying out steam fixation treatment on herba polygoni avicularis and amaranthus viridis, the astringency of herba polygoni avicularis and amaranthus viridis is removed; by carrying out complex enzyme treatment, the eduction rate of nutritional ingredients of herba polygoni avicularis and amaranthus viridis is increased, the utilization rate of herba polygoni avicularis and amaranthus viridis is further increased, and the finished tea pastries are balanced in nutrition and crisp in taste, and have the healthcare effects of clearing away heat and toxic materials, relieving swelling and pain, inducing diuresis and improving eyesight, resisting germs and killing parasites, reducing blood pressure and stopping bleeding and the like.

Description

technical field [0001] The invention relates to a processing method of tea-flavored puffed cake, in particular to a processing method of green amaranth tea crisp. Background technique [0002] Lizhu, also known as flat bamboo, pigtooth grass, etc., is an annual herb of the genus Polygonum in the family Polygonaceae. "Southern Yunnan Materia Medica" records: "It facilitates urination. It treats five stranguria with white turbidity, hot stranguria, blood stasis, astringent, and closes the orifices. Depressed qi, damp heat in the stomach, or leucorrhea." According to the measurement, every 100g of the edible part of the pod contains 6mg of protein, 9.34mg of carotene, 157mg of vitamin C, 50mg of calcium, and 47mg of phosphorus. Pressure to stop bleeding and so on. [0003] Green amaranth, also known as wrinkled fruit amaranth, wild amaranth, etc., is an annual herb of the family Amaranthaceae. It is sweet in taste and cold in nature. According to the measurement, the edible pa...

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 张俊辉吴平华沙永平
Owner 张俊辉
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