CN102422849A - Matcha crisp cookie and processing method thereof - Google Patents
Matcha crisp cookie and processing method thereof Download PDFInfo
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- CN102422849A CN102422849A CN2011103207024A CN201110320702A CN102422849A CN 102422849 A CN102422849 A CN 102422849A CN 2011103207024 A CN2011103207024 A CN 2011103207024A CN 201110320702 A CN201110320702 A CN 201110320702A CN 102422849 A CN102422849 A CN 102422849A
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Abstract
The invention relates to a matcha crisp cookie and a processing method thereof. The matcha crisp cookie comprises the following raw materials of: flour, white granulated sugar, cream, shortening, eggs, milk powder, sodium bicarbonate, ammonium bicarbonate, citric acid, salt, matcha and water. The matcha crisp cookie is prepared by taking the raw materials according to the formula of the matcha crisp cookie and then mixing, rolling, forming, baking and cooling, wherein the baking temperature is divided into surface temperature of 185 DEG C and bottom temperature of 190 DEG C, and the baking time is 6.0 minutes. On the basis of research on a processing formula of the crisp cookie, influences of the matcha additive amount, the baking temperature and the baking time on the color, the smell, the taste and the like of a product are researched; and the Maillard reaction is controlled properly, so that the problem of production bottleneck of matcha crisp cookies is solved. The upper surface of the prepared matcha crisp cookie is brightly green; and the matcha crisp cookie is a little glossy, tastes crisp and has the faint scent of tea.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of tea biscuit and processing method of smearing.
Background technology
People not only pay attention to the nutritional labeling of food, and take notice of very much its color and luster.People's appetite is proportional example with the good degree of own sensation to food almost.Modern times smear tea be meant adopt new technology, natural steaming green tea superfine powder that new equipment processes; Color and luster is emerald green, and flavour delicate fragrance is simple and elegant, and opaque is fine and smooth; Contain abundant necessary for human body nutritional labeling and trace element, have very high nutrition and health care and be worth; Give natural color and luster of varieties of food items and distinctive tealeaves local flavor after in food, using, and, prevent the Food Oxidation brown stain effectively, prolong shelf life storage with its distinctive antioxygenic property; Bakery product with its be easy to carry about with one, characteristics such as convenient and swift, fashion more and more receive consumer's favor, have bigger market expansion space.Shortbread type biscuit is meant that with wheat flour, sugar, grease be primary raw material; Add leavening agent and other auxiliary materials; Mostly the surface detail of transferring powder, roll-in or not roll-in, moulding, baking to process through cold powder craft is protruding flower, and section structure is the cellular tissue, the biscuit that mouthfeel is loose or crisp; Its moisture is not more than 4.0%, and basicity (in sodium carbonate) is not more than 0.4%.Add and smear tea in right amount, produce in conjunction with the biscuit processing technology and smear the tea biscuit, in the hope of being good green, the delicate fragrance and the requirement of biscuit sense organ of tea, product will receive the market favor.
Existing smear tea shortbread type biscuit processing technology step and process conditions are: preprocessing raw material and auxiliary material, smear tea → accent powder → rolling → moulding → high-temperature baking → cooling (conveying) → arrangement → inner packing → external packing.Wherein the high-temperature baking condition is: baking temperature 240-260 ℃, and time 3.5-5.5 minute.
The weak point that existing technology exists is: smear the tea biscuit and belong to circulation food normal temperature under, because through high-temperature baking, exist and smear tea powder green and fade obvious and the problem such as inhomogeneous of fading, had a strong impact on the producing and selling of smearing the tea biscuit.At present, smear the good green that the tea biscuit fails to demonstrate green tea on the market.The processing of biscuit must be through the certain high temperature baking, and with the requirements such as fragrance, color and luster and form of satisfying product, tea powder green is faded and pale brown colour response (being Maillard reaction, Maillard Reaction) but excessive high-temperature baking can aggravate to smear.Smear in the processing of tea shortbread type biscuit; Different baking temperature/stoving times have considerable influence to biscuit upper surface temperature, moisture; The stability difference that initial stage after its pale brown colour response (possibly also caramelization can take place), the green fluorescence material extent of damage and the product processing is green, and pale brown look that produces and the green trend that synthetic grey matter is arranged.At present, China does not have detection method and the standard that the green color and luster of cakes and sweetmeats article is smeared in promulgation.The green of smearing the tea biscuit derives from (smearing) tea leaf powder, and its green color and luster is made up of green colourity and glossiness (brightness)
(1) (2), adopt SS-F3ALCHC tealeaves colourity tester (Hefei Meiya Optoelectronic Technology Co., Ltd.'s invention, production) test; Smear the tea biscuit through need after the packing normally to test after placing 5 days (if the biscuit moisture higher, do not reach quality standard or overbaking; Its green a few days ago will produce the phenomenon of fading after production), green color and luster comprehensive grading is that the green chromatic value that records and brightness value carry out sum after 50% weighting respectively.
Summary of the invention
To smear the tea biscuit through high-temperature baking in order solving, to exist and to smear the tea powder green problem such as inhomogeneous of fading obviously and fade, the present invention provides a kind of improved tea shortbread type biscuit and processing method of smearing.
Concrete technical scheme of the present invention is following:
The concrete operations step of smearing tea shortbread type biscuit and processing method is: gets raw material by smearing tea shortbread type biscuit prescription, makes and smear the tea shortbread type biscuit through transferring powder, rolling, moulding, baking, cooling,
The prescription of smearing the tea shortbread type biscuit is following: flour 1000g, white granulated sugar 330g, cream 20g, shortening 150g, egg 170g, milk powder 46g, sodium bicarbonate 0.7g, carbonic hydroammonium 3g, citric acid 0.04g, salt 3g, smear tea 25.84g, water 38.5g;
Baking temperature is divided into face fire temperature and fire in a stove before fuel is added temperature, and wherein face fire temperature is 185 ℃, and fire in a stove before fuel is added temperature is 190 ℃, stoving time 6.0min; Said fiery temperature is exactly the temperature of (tunnel) baking box inner top, and said fire in a stove before fuel is added temperature is exactly a temperature following in (tunnel) baking box;
The tea shortbread type biscuit upper surface of smearing that makes is bright green, has a little gloss, and mouthfeel is crisp, and the delicate fragrance of tea is arranged; Product moisture is 3.5%, be 0.32% in the basicity of sodium carbonate, total plate count (cfu/g) ﹤ 750, coliform (MPN/100g) ﹤ 30 meet GB GB7100-2003 biscuit sanitary standard.
Useful technique effect of the present invention embodies in the following areas:
1, it is reasonable that the present invention smears the tea addition
In general; It is big more to smear the tea addition, and the green of its biscuit, gloss, tea perfume (or spice) etc. are better, but along with the increase of addition; Smear tea plasticity, dough crystallized ability and the cooking performance of biscuit had bigger influence; If when being increased to 1.8-2.0%, the biscuit product is under the situation that satisfies the sense organ requirement, and shrinking appears in the surface, fracture phenomenon.To sum up research is smeared the tea addition and is selected less than 1.5%.
2, the tea shortbread type biscuit of smearing of technological parameter production of the present invention meets green color and luster and aesthetic quality's requirement
On the basis of having confirmed the shortbread type biscuit processing formula, through smearing tea addition, baking temperature, stoving time L
9(3
3) orthogonal test, the experimental test data are the mean value of three parallel tests, comprehensive grading is that the green chromatic value that records and brightness value carry out sum after 50% weighting respectively.
The range analysis result shows; In smearing tea addition, baking temperature, three factors of stoving time, smearing the tea addition is principal element, and baking temperature takes second place; Stoving time takes second place again; Best process conditions are to smear tea addition 1.5%, 185 ℃/190 ℃ of baking temperatures (face fire/fire in a stove before fuel is added), stoving time 6.0min; Demonstration test result is: smear tea biscuit colourity 43.3, brightness 70.7, comprehensive grading is 57.0, and meets aesthetic quality's requirement.
The mechanism of action of relevant composition explanation in the prescription:
Tea Polyphenols in the tealeaves (polyphenols by more than 30 kinds is formed) content is generally 15%-25%; And smear tea is to steam blue or green powder green tea through the pure natural superfine that modern superfine communication technique processes, and integrates natural green, fragrance, nutritional labeling and health care.Tea Polyphenols is safe antioxidant from natural food, is the main active in the tealeaves, has the oxidation resistance of extremely strong removing free radical.Tea Polyphenols is one type of reducing agent that oxidation-reduction potential is very low, has active hydroxyl hydrogen and unique biological function, and its antioxidation mechanism is: can directly act on free radical; Act on the enzyme relevant with free radical; In the regenerate high-efficiency antioxidant agent and with the transition metal ions complexing of inducing oxidation.
Obtained process conditions of the present invention through following creationary effort:
1. different baking temperature/stoving times are to biscuit surface color, moisture
Because smearing tea set has the high-efficiency antioxidant performance, but smears moderate improvement baking process in the production and processing of tea biscuit.Smear in the production and processing of tea shortbread type biscuit; Different baking temperature/stoving times have considerable influence to biscuit upper surface temperature, moisture; The stability difference that initial stage after its pale brown colour response, the green fluorescence material extent of damage and the product processing is green; And pale brown look that produces and the green trend that synthetic grey matter is arranged, see table 1.
Different baking temperature/the stoving times of table 1 are to biscuit surface color, moisture
To sum up research is the pale brown colour response of appropriateness control biscuit upper surface, and face fire baking temperature is chosen as 185 ℃.
2. smear lustre index and the comparative studies of tester test result that tea shortbread type biscuit sense organ is passed judgment on
The result shows that the color and luster scoring of smearing the tea shortbread type biscuit is consistent with the tester test result, and good reproducibility, and this has shown that SS-F3ALCHC tealeaves colourity tester is fit to smear the test of tea shortbread type biscuit color and luster, passes judgment on.
On the other hand; The evaluation tax that two kinds of methods of check experiment product of tea are smeared in the sodium copper chlorophyllin replacement divides very inconsistent; Sense organ is passed judgment on darker its tester test result of green very low (like 0.1 ‰ sodium copper chlorophyllins, its colourity 33.3, brightness 57.3, comprehensive grading is 45.3).Because tealeaves green fluorescence material is the one type of unknown compound that under the 490nm optical excitation, can launch the 515nm green fluorescence
(3), its photosensitive effect is different from sodium copper chlorophyllin, and this tester can be used to smear the color and luster of tea shortbread type biscuit passes judgment on, and can infer whether added sodium copper chlorophyllin in " smearing tea " biscuit simultaneously, inorganic mantoquita and be the green etc. of distortion.
The specific embodiment
Below in conjunction with embodiment the present invention is done explanation further.
Embodiment:
A kind of prescription of smearing the tea shortbread type biscuit is following: flour 1000g, white granulated sugar 330g, cream 20g, shortening 150g, egg 170g, milk powder 46g, sodium bicarbonate 0.7g, carbonic hydroammonium 3g, citric acid 0.04g, salt 3g, smear tea 25.84g, water 38.5g.
The processing technology step and the process conditions of smearing the tea shortbread type biscuit are following:
(1) takes by weighing white granulated sugar and add water 33.8g (the biscuit moisture before the control baking is about 16.3%) heating for dissolving, be cooled to about 30 ℃;
(2) with shortening and cream heat fused together, be cooled to about 30 ℃,, obtain miscella to wherein adding citric acid;
(3) sodium bicarbonate is dissolved among the cold water 1.8g, salt and carbonic hydroammonium are dissolved among the cold water 2.9g together;
(4) miscella, sugar juice are mixed,, add middle-grade be stirred to evenly (the about 30s) of egg again with the low-grade 15s that stirs of dough mixing machine;
(5) add the mixed liquor of sodium bicarbonate, salt and carbonic hydroammonium again, low grade is stirred to evenly, and about 1min obtains batching;
(6) with milk powder, flour, smear tea and mix, and then the batching that stirs above adding is modulated into dough, about 1.5min, the dough temperature that modulates is about 22 ℃;
(7) dough that modulates is taken out, leave standstill 5-10min, when dough is pinched with hand; Do not feel sticking hand, the soft or hard appropriateness has clearly lines of the hand vestige on the dough; When with pulling section when group, sensation has cohesive force and extensibility, the dough of breaking not have the elasticity phenomenon of shortening slightly.At this moment, the plasticity of dough is good, and the dough modulation finishes;
(8) the automatic rolling of biscuit unit production line, moulding;
(9) baking condition: baking temperature is divided into face fire temperature and fire in a stove before fuel is added temperature, and wherein face fire temperature is 185 ℃, and fire in a stove before fuel is added temperature is 190 ℃, stoving time 6.0min; Said fiery temperature is exactly the temperature at (tunnel) baking box top, and said fire in a stove before fuel is added temperature is exactly the temperature below (tunnel) baking box;
(10) cooling obtains smearing the tea shortbread type biscuit.
Smear tea shortbread type biscuit upper surface and be bright green, have a little gloss, mouthfeel is crisp, and the delicate fragrance of tea is arranged; Product moisture is 3.5%, be 0.32% in the basicity of sodium carbonate, total plate count (cfu/g) ﹤ 750, coliform (MPN/100g) ﹤ 30 meet GB GB7100-2003 biscuit sanitary standard.
Cited paper
(1) Xie Weidong, the discussion of valued methods [J] among the tealeaves sensory review. Anhui agronomy circular, 2010 (17): 184-185;
(2) Wu Minfu, Wang Dengliang, Li Xinyue. simple analysis famous green tea sensory review's method [J]. Guangdong tealeaves, 2008 (6): 19-21;
(3) Jia Ming, Lixia ZHANG, Wang Riwei, Zhang Hongbao, Qiu Liqun. the HPLC analytical method of tealeaves green fluorescence material is set up [C]. tealeaves scientific and technical innovation and industry development scientific seminar collection of thesis. Chongqing City: .466-470 in 2009.
Claims (1)
1. smear tea shortbread type biscuit and processing method, get raw material, make and smear the tea shortbread type biscuit, it is characterized in that through transferring powder, rolling, moulding, baking, cooling by smearing tea shortbread type biscuit prescription:
The said prescription of smearing the tea shortbread type biscuit is following: flour 1000g, white granulated sugar 330g, cream 20g, shortening 150g, egg 170g, milk powder 46g, sodium bicarbonate 0.7g, carbonic hydroammonium 3g, citric acid 0.04g, salt 3g, smear tea 25.84g, water 38.5g;
Said baking temperature is divided into face fire temperature and fire in a stove before fuel is added temperature, and wherein face fire temperature is 185 ℃, and fire in a stove before fuel is added temperature is 190 ℃, stoving time 6.0min; Said fiery temperature is exactly the temperature of baking box inner top, and said fire in a stove before fuel is added temperature is exactly a temperature following in the baking box;
The tea shortbread type biscuit upper surface of smearing that makes is bright green, has a little gloss, and mouthfeel is crisp, and the delicate fragrance of tea is arranged; Product moisture is 3.5%, be 0.32% in the basicity of sodium carbonate, total plate count (cfu/g) ﹤ 750, coliform (MPN/100g) ﹤ 30 meet GB GB7100-2003 biscuit sanitary standard.
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| CN 201110320702 CN102422849B (en) | 2011-10-20 | 2011-10-20 | Matcha crisp cookie and processing method thereof |
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| CN 201110320702 CN102422849B (en) | 2011-10-20 | 2011-10-20 | Matcha crisp cookie and processing method thereof |
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| CN102422849B CN102422849B (en) | 2013-03-27 |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696728A (en) * | 2012-05-31 | 2012-10-03 | 马健 | Method for making green tea biscuits |
| CN103250757A (en) * | 2013-04-08 | 2013-08-21 | 朱红 | Heat-clearing biscuit made of stevia rebaudiana leaves |
| CN103315028A (en) * | 2013-06-19 | 2013-09-25 | 江苏里下河地区农业科学研究所 | Short biscuit and laboratory manufacture method thereof |
| CN103549094A (en) * | 2013-11-21 | 2014-02-05 | 武汉市普泽天食品有限公司 | Green tea and wheat seedling chocolates and preparation method thereof |
| CN103875754A (en) * | 2014-03-06 | 2014-06-25 | 天津科技大学 | Surface coating liquid of dark-red-brown high-glossiness bakery product and method for processing bakery product with surface coating liquid |
| CN103891833A (en) * | 2012-12-31 | 2014-07-02 | 湖北广源食品有限公司 | Method for manufacturing big-red-date biscuits |
| CN103931711A (en) * | 2014-03-18 | 2014-07-23 | 桂玉平 | Waxberry kernel biscuits and producing method thereof |
| CN104054771A (en) * | 2013-03-18 | 2014-09-24 | 上海耶里夏丽实业有限公司 | Nutritious and delicious cake and preparation method thereof |
| CN104146040A (en) * | 2014-08-11 | 2014-11-19 | 中国热带农业科学院热带作物品种资源研究所 | Cassava and matcha biscuit and making method thereof |
| CN104642468A (en) * | 2015-01-29 | 2015-05-27 | 施家乐 | Novel romina matcha cookie producing method |
| CN104738131A (en) * | 2015-03-28 | 2015-07-01 | 安徽先知缘食品有限公司 | Production technology of tea biscuit |
| CN105981786A (en) * | 2016-01-21 | 2016-10-05 | 凤阳瑞诚食品科技有限公司 | Biscuits made by fresh superfine tea powder and making method thereof |
| CN106070452A (en) * | 2016-06-12 | 2016-11-09 | 张俊辉 | A kind of processing method storing green Herba Amaranthi tricoloris tea shortcake |
| CN107691557A (en) * | 2017-11-01 | 2018-02-16 | 黄业钧 | A kind of tea smell sweet potato biscuit and its preparation technology |
| CN108606021A (en) * | 2018-04-26 | 2018-10-02 | 广州新瑞生物科技有限公司 | The production equipment and technique of one hatching egg cake |
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Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696728A (en) * | 2012-05-31 | 2012-10-03 | 马健 | Method for making green tea biscuits |
| CN103891833A (en) * | 2012-12-31 | 2014-07-02 | 湖北广源食品有限公司 | Method for manufacturing big-red-date biscuits |
| CN104054771B (en) * | 2013-03-18 | 2015-12-23 | 上海耶里夏丽实业有限公司 | A kind of preparation method of nutrition delicious cake |
| CN104054771A (en) * | 2013-03-18 | 2014-09-24 | 上海耶里夏丽实业有限公司 | Nutritious and delicious cake and preparation method thereof |
| CN103250757A (en) * | 2013-04-08 | 2013-08-21 | 朱红 | Heat-clearing biscuit made of stevia rebaudiana leaves |
| CN103250757B (en) * | 2013-04-08 | 2015-12-09 | 朱红 | A kind of stevia rebaudian leaf relieves inflammation or internal heat biscuit |
| CN103315028B (en) * | 2013-06-19 | 2015-03-18 | 江苏里下河地区农业科学研究所 | Short biscuit and laboratory manufacture method thereof |
| CN103315028A (en) * | 2013-06-19 | 2013-09-25 | 江苏里下河地区农业科学研究所 | Short biscuit and laboratory manufacture method thereof |
| CN103549094A (en) * | 2013-11-21 | 2014-02-05 | 武汉市普泽天食品有限公司 | Green tea and wheat seedling chocolates and preparation method thereof |
| CN103875754A (en) * | 2014-03-06 | 2014-06-25 | 天津科技大学 | Surface coating liquid of dark-red-brown high-glossiness bakery product and method for processing bakery product with surface coating liquid |
| CN103931711A (en) * | 2014-03-18 | 2014-07-23 | 桂玉平 | Waxberry kernel biscuits and producing method thereof |
| CN104146040A (en) * | 2014-08-11 | 2014-11-19 | 中国热带农业科学院热带作物品种资源研究所 | Cassava and matcha biscuit and making method thereof |
| CN104642468A (en) * | 2015-01-29 | 2015-05-27 | 施家乐 | Novel romina matcha cookie producing method |
| CN104738131A (en) * | 2015-03-28 | 2015-07-01 | 安徽先知缘食品有限公司 | Production technology of tea biscuit |
| CN105981786A (en) * | 2016-01-21 | 2016-10-05 | 凤阳瑞诚食品科技有限公司 | Biscuits made by fresh superfine tea powder and making method thereof |
| CN106070452A (en) * | 2016-06-12 | 2016-11-09 | 张俊辉 | A kind of processing method storing green Herba Amaranthi tricoloris tea shortcake |
| CN107691557A (en) * | 2017-11-01 | 2018-02-16 | 黄业钧 | A kind of tea smell sweet potato biscuit and its preparation technology |
| CN108606021A (en) * | 2018-04-26 | 2018-10-02 | 广州新瑞生物科技有限公司 | The production equipment and technique of one hatching egg cake |
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