White tea and sticky rice cake and production method thereof

• Main Authors: XU WANFU, CHEN JIE, ZHUO CHAO, LUO XIANPING, CAO GUOPING, HU LIUYUN, QI YI, WU GUOHONG, YUAN QIUPING, ZHANG PEIZHI
• Format: Patent
• Language: Chinese; English
• Published: 27.07.2016
• Subjects: BAKERY PRODUCTS; BAKING; CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION ORPROCESSING OF GOODS; EDIBLE DOUGHS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; HUMAN NECESSITIES; PRESERVATION THEREOF; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS; TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention discloses a white tea and sticky rice cake and a production method thereof, and belongs to the technical field of food processing.Tea bits generated in the white tea production process and waste tea leaves generated in the tea tree pruning process are comprehensively utilized, and the white tea and sticky rice cake is provided.Eggs, sticky rice, the white tea leaf bits, the waste tea leaves generated in the tee tree pruning process and low-gluten wheat flour are adopted as main raw materials of the cake, white sugar and xylitol are adopted as auxiliary materials, nano fibers, polylysine and the like are added, and the white tea and sticky rice cake is made.The production method is simple in process, high in maneuverability and capable of achieving industrialized production, and energy is saved. 种白茶糯米蛋糕及其生产方法，属于食品加工技术领域；本发明对生产白茶过程中产生的茶叶碎末以及茶树剪枝过程中产生的废弃茶叶进行综合利用，目的在于提供种白茶糯米蛋糕，该蛋糕以鸡蛋、糯米、白茶茶叶碎末及茶树剪枝过程中产生的废弃茶叶、低筋小麦面粉为主要原料，以白糖、木糖醇为辅料，添加纳米纤维、聚赖氨酸等制成白茶糯米蛋糕；本发明的生产方法工艺简单、节能、可操作性强、可实现工厂化生产。