CN102669243A - Method for making phaseolus coccineus and green tea biscuit - Google Patents
Method for making phaseolus coccineus and green tea biscuit Download PDFInfo
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Abstract
The invention discloses a method for making phaseolus coccineus and green tea biscuit. A formula of the biscuit comprises the following components in part by weight: 100 parts of flour, 3 to 6 parts of green tea powder, 7 to 13 parts of phaseolus coccineus powder, 50 to 70 parts of margarine, 35 to 45 parts of sugar powder, 6 to 10 parts of salad oil, 50 to 60 parts of egg, 0.7 to 1.3 parts of salt, 1.4 to 1.8 parts of baking powder and 18 to 22 parts of water. The making method comprises the following steps of: putting the margarine and the sugar powder into a container, and preheating for 15 to 25 minutes in an oven, wherein the temperature of the oven is set at 30 to 40 DEG C; stirring the preheated margarine and sugar till distinct granules do not exist, adding the egg, continuously stirring till foaming on the surface, adding the salad oil, the salt and the baking powder, continuously stirring till a large quantity of foams on the surface are white, and thus obtaining an initial biscuit making material; and putting the weighed flour into the initial biscuit making material, adding the water, blending uniformly to form biscuit making dough, standing the biscuit making dough for 8 to 12 minutes at room temperature, sequentially adding the phaseolus coccineus powder and the green tea powder, shaping, baking, cooling, and thus obtaining the phaseolus coccineus and green tea biscuit.
Description
Technical field
The present invention relates to a kind of biscuit, particularly a kind of is the green tea biscuit that primary raw material is processed with Guidong, Hunan special product flower beans and ultrafine green tea powder, and this preparation method of spending pea green tea biscuit.
Background technology
The flower beans have another name called the decorative pattern beans, have the plantation of two thousand years historical so far, and Guidong, Hunan is that minority is produced one of area of spending beans, and the flower beans are regarded as thing precious and luckiness in the locality.Flower beans nutriment and content of mineral substances are abundant, and according to surveying and determination, flower legumin matter content is 18.06%; Fat content is 1.2%, and content of starch is 46.72%, and calcium, iron, phosphorus content are respectively 65.89 mg, 7.42 mg, 265.8mg in the 100g flower beans; Crude fiber content is 15.69% in the kind skin; Therefore, the flower beans have spleen-invigorating and kidney-strengthening, whet the appetite, antiheumatic effect, and obesity, hypertension, coronary heart disease, diabetes, artery sclerosis, constipation etc. are had dietary function.In addition, flower beans crude fiber content is low, plants skin than the kind skin of other seeds advantages of easy digesting more, helps human body complementary diets fiber, and the wriggling of promotion enteron aisle prevents constipation.What is more important is compared with other pulse family products, and the flower beans have high protein, and low-fat advantage meets the requirement of current society to diet fully, contains the very big potentiality that are developed as health food.Yet a kind of like this natural resources of mystery but only just uses in the locality as a kind of elementary agricultural product, fails to obtain effective development and utilization.
Tea originates from China, and green tea is that China produces teas the earliest, spreads all over each big tea district, the whole nation.Contain materials such as Tea Polyphenols, caffeine, organic acid, aromatic substance, multivitamin, protein, free amino acid, polysaccharide, mineral matter, tannin in the green tea.Modern study shows that green tea has anti-oxidant, radioresistance, and anti-inflammatory is antibacterial, and anti-dental caries protect tooth, reduce blood fat, blood sugar, blood pressure, cancer-resisting, the cardiac stimulant diuresis is eliminated tiredly, and function such as improve a poor appetite.In six big teas, the Green Tea Processing process is simple, is only second to white tea, and primary inclusion is the abundantest, and wherein Tea Polyphenols is the main component in the green tea, accounts for more than 20% of dry; Production cost is lower, deserves to be called real ecosystem green organic food.And at present often supply exceed demand in green tea market, and simultaneously, most summer autumn tea is underutilized, and still has every year 3000000～4,000,000 tons of bright leaves to fail to obtain to pluck, and summer autumn tea quality is difficult to handle again not as good as spring tea, causes bigger loss.
Biscuit is one of main fresh food during people live, and is especially playing the part of important role earlier with in the process of travelling outdoors, the Along with people's growth in the living standard, and conventional cookies also begins to develop to the direction of nourishing healthy.Biscuit on the market is main with various cheese biscuits now; Contain great amount of fat and heat, health had certain injury, though and calcium milk biscuit, carrot biscuit etc. because of containing trace element such as amino acid to the human body beneficial; But cost is too high, is inappropriate for popularization because of price is too high.
And along with the diversification that improves constantly and live of living standard, people are to the emphasis of tea-drinking no longer only just nutritive value and organoleptic quality, and what more pay attention to is the health care of tea.Under this background, the cakes and sweetmeats article arise at the historic moment as emerging diet fashion.More domestic cakes and sweetmeats article such as tea-colas, Assorted Chinese Herbal Tea, tea juice cake, green tea melon seeds etc. are all developed in succession, but these products in most cases can only the entering part teahouse, tea market etc., generally do not get into general supermarket.On the other hand, the cakes and sweetmeats article price comparison on the market is high, fails to become popular.These cakes and sweetmeats article all are to be raw material with the super fine tea powder.Ultrafine green tea powder is that the superfine of the pure natural produced of the modern superfine communication technique of a kind of process steams blue or green powder green tea; It has kept the original green of green tea and nutrition thereof, pharmaceutical component to greatest extent; Digested and assimilated by stomach especially easily, capable of direct drinking or make an addition in the varieties of food items.Health care and nutritional labeling that the broad incorporation of it and grocery trade had both been preserved green tea; Prolong the food shelf life; And give bud green color and luster of natural food and distinctive tealeaves scope, and made full use of the advantage such as dietary fiber, active polysaccharide of green tea again, changing " tea-drinking " is " eating tea "; Expanded the scope of application of green tea, formed new green tea consumption pattern with the enriched nutritive effect.
Summary of the invention
Technical problem to be solved by this invention provides a kind of pea green tea biscuit preparation method of spending; Its fully development and utilization have the colored beans and the green tea resource of better nutritivity and health care; And the biscuit of producing can prevent the Food Oxidation brown stain effectively, prolongs shelf life storage, and adopting green tea is the green anticorrisive agent of pure natural; Reduce the use of synthetic preservative, meet consumers in general's health diet theory.
For solving the problems of the technologies described above, the present invention provides a kind of pea green tea biscuit preparation method of spending, and it comprises the following steps:
A, raw material pulverizing: green tea and flower beans are pulverized respectively, processed green tea powder and flower bean powder, both size are reached more than 800 orders;
B, weighing: take by weighing 100 parts in flour by weight respectively, green tea powder 3-6 part, flower bean powder 7-13 part, Mai Qi drenches 50-70 part, Icing Sugar 35-45 part, salad oil 6-10 part, egg 50-60 part, salt 0.7-1.3 part, baking powder 1.4-1.8 part, water 18-22 part;
C, preheating: the wheat fine jade that takes by weighing is drenched and Icing Sugar places container, and be placed in the baking oven preheating 15-25 minute, oven temperature is arranged on 30-40 ℃; Because margarine receives Influence of Temperature bigger, when temperature was lower than 17 ℃, its physical state was solid-state, when beating, was not easy to mix with Icing Sugar.Temperature also should not be too high in case go rancid.
D, mixing: margarine after the preheating and Icing Sugar are beaten,, added egg then until no obvious white Icing Sugar particle; Continue to beat, begin to the surface to bubble, add salad oil, salt, baking powder again; Continue to beat till a large amount of foamings in surface are turned white, form the system cake and just expect;
E, transfer powder: the flour that takes by weighing is put into above-mentioned system cake just in the material, adds entry again, in the time of room temperature 20-26 ℃ in 3 minutes mixing, form system cake dough;
F, fermentation: will make the cake dough and leave standstill 8-12min, and make its fermentation, and add flower bean powder and green tea powder more successively, and form fermented dough at room temperature 20-30 ℃; If cure after type is directly made in azymic, the biscuit of producing can lack fragility, influences the biscuit mouthfeel; If fermentation time is long, the product surface of producing at last has many irregular apertures, influences the biscuit profile.Because the flower bean powder has high protein, add the protein content that affiliation improves whole system cake dough before the fermentation in addition, the biceps of system cake dough is strengthened, influence the crunchy sensation of biscuit.The green tea powder also must be after fermentation is accomplished, to add, because the Tea Polyphenols in the green tea powder has fixation to protein, is unfavorable for making the formation of gluten in the cake dough, makes biscuit lack crisp brittleness.
G, fermented dough poured in the cake mould make type, cure again, cool off.
Further being improved to of said method, this cake mould is for mounting lace.
Further being improved to of said method, before making type, the cake mould can well prevent like this that with covering with paint or varnish brush one deck salad oil the biscuit bottom surface is by burned.
Further being improved to of said method, cure in two steps and accomplish: the phase I baking temperature is 170 ℃ of face fire, 150 ℃ of the fires in a stove before fuel is added, time 12min; The second stage stoving temperature is 150 ℃ of face fire, 130 ℃ of the fires in a stove before fuel is added, time 10min.Because cure the moisture of biscuit the inside that to scatter and disappear rapidly early stage, can save production cost; Moisture in the later stage biscuit is lower, and the high temperature that continues can make in the biscuit moisture inhomogeneous, causes the biscuit surface shrivelled, crackle is arranged, and inside still has certain water content, adopts alternating temperature to handle at this, can fully avoid these problems.
The colored beans that adopt among the present invention preferably adopt Guidong flower beans; Green tea, Self-raising flour, margarine, salad oil, baking powder, white sand Icing Sugar, egg, edible salt are the delicatessen food level.
The capital equipment that the present invention adopts is: YSC-701 type micronizer (the positive moral plant equipment in the Yanshan Mountain, Beijing Co., Ltd); FW-100 type high speed Universalpulverizer (in Beijing emerging great achievement Instr Ltd.); Wheat, barley and highland barley SEC-3Y type electric oven (Sanmai Machinery Co., Ltd., Zhuhai).
During raw material pulverizing; Available high speed Universalpulverizer is pulverized green tea; Pulverizing the back sieves with 40 purpose screen clothes; To put in the micronizer through the tea powder of screen cloth and further pulverize, main frame and blower fan frequency through the control micronizer obtain size and are at least 800 purpose green tea powder; With not pulverizing more than 40 orders with the high speed Universalpulverizer, put in the micronizer again and pulverize through the tea powder continuation of screen cloth.The crushing process of flower beans is also identical.
The present invention will cure spend pea green tea biscuit to take out after; Let its slowly cooling naturally at room temperature, treat the cake body progressively after the hardening, sort out burned and irregular biscuit and remaining biscuit is packed; Prevent to cause the biscuit moisture absorption, influence mouthfeel because of cool time is long; In addition, because the green tea powder in air oxidation can take place, therefore, the spreading for cooling time is unsuitable oversize, otherwise the biscuit color and luster of producing meeting browning even blackening influence its appearance luster.
Compared with prior art, the beneficial effect that the present invention had is:
At first from the selection of raw material, the present invention just meets the requirement of current society to food, and promptly nutritive value is abundant, and health care is good, and unique flavor has good market prospects.
Secondly, the present invention is development and utilization Guidong characteristic agricultural product flower beans effectively, promote local market for farm products development, help local increasing peasant income.And the green tea raw material selects the summer autumn tea for use, can make full use of the green tea resource, effectively regulates green tea market.In addition, at present, normally prolong effective period of food quality, yet these additives usually can bring some inappropriate to add anti-oxidant, or offending smell or taste, and when driving away bad smell or taste, weakened its anti-oxidation function.The anti-oxidant vigor of the Tea Polyphenols in the green tea not only is better than synthetized oxidation preventive agent commonly used such as BHA (tert-butyl group is through the fragrant ether of basic mattress), BHT (2; 6 one di-t-butyls, one 4 monomethyl phenol) and natural VE, VC and B one carrotene etc., and have cooperative effect preferably, can prevent the Food Oxidation brown stain effectively with VE, VC etc.; Prolong shelf life storage; Be the green anticorrisive agent of pure natural, reduce the use of synthetic preservative, meet consumers in general's health diet theory.
At last, the present invention spends the cost of pea green tea biscuit lower, has the very strong market competitiveness, can fully satisfy consumer's needs.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Embodiment 1:
A, raw material pulverizing: green tea and flower beans are pulverized respectively, processed green tea powder and flower bean powder, both size are reached more than 800 orders;
B, weighing: take by weighing 100 parts in flour by weight respectively, 3 parts in green tea powder, 7 parts of flower bean powderes, Mai Qi drenches 50 parts, 35 parts of Icing Sugar, 6 parts of salad oils, 50 parts in egg, 0.7 part of salt, 1.4 parts of baking powders, 18 parts in water;
C, preheating: the wheat fine jade that takes by weighing is drenched and Icing Sugar places container, and be placed in the baking oven preheating 15 minutes, oven temperature is arranged on 40 ℃;
D, mixing: margarine after the preheating and Icing Sugar are beaten,, added egg then until no obvious white Icing Sugar particle; Continue to beat, begin to the surface to bubble, add salad oil, salt, baking powder again; Continue to beat till a large amount of foamings in surface are turned white, form the system cake and just expect;
E, accent powder: the flour that takes by weighing is put in the first material of above-mentioned system cake, added entry again, mixing forms system cake dough; Transfer the powder time to be controlled at 3 minutes, the temperature of transferring powder is at 20 ℃.
F, fermentation: will make the cake dough and leave standstill 8min for 20 ℃, and make its fermentation, and add flower bean powder and green tea powder more successively, and form fermented dough in room temperature;
G, fermented dough poured in the cake mould make type, cure again, cool off.
Embodiment 2:
A, raw material pulverizing: green tea and flower beans are pulverized respectively, processed green tea powder and flower bean powder, both size are reached more than 800 orders;
B, weighing: take by weighing 100 parts in flour by weight respectively, 4.5 parts in green tea powder, 7 parts of flower bean powderes, Mai Qi drenches 50 parts, 40 parts of Icing Sugar, 8 parts of salad oils, 55 parts in egg, 1 part of salt, 1.6 parts of baking powders, 20 parts in water;
C, preheating: the wheat fine jade that takes by weighing is drenched and Icing Sugar places container, and be placed in the baking oven preheating 20 minutes, oven temperature is arranged on 35 ℃;
D, mixing: margarine after the preheating and Icing Sugar are beaten,, added egg then until no obvious white Icing Sugar particle; Continue to beat, begin to the surface to bubble, add salad oil, salt, baking powder again; Continue to beat till a large amount of foamings in surface are turned white, form the system cake and just expect;
E, accent powder: the flour that takes by weighing is put in the first material of above-mentioned system cake, added entry again, mixing forms system cake dough; Transfer the powder time to be controlled at 3 minutes, the temperature of transferring powder is at 23 ℃;
F, fermentation: will make the cake dough and leave standstill 10min for 25 ℃, and make its fermentation, and add flower bean powder and green tea powder more successively, and form fermented dough in room temperature;
G, fermented dough poured in the cake mould make type, cure again, cool off.
Embodiment 3:
A, raw material pulverizing: green tea and flower beans are pulverized respectively, processed green tea powder and flower bean powder, both size are reached more than 800 orders;
B, weighing: take by weighing 100 parts in flour by weight respectively, 4.5 parts in green tea powder, 10 parts of flower bean powderes, Mai Qi drenches 60 parts, 45 parts of Icing Sugar, 10 parts of salad oils, 60 parts in egg, 1.3 parts of salt, 1.8 parts of baking powders, 22 parts in water;
C, preheating: the wheat fine jade that takes by weighing is drenched and Icing Sugar places container, and be placed in the baking oven preheating 25 minutes, oven temperature is arranged on 35 ℃;
D, mixing: margarine after the preheating and Icing Sugar are beaten,, added egg then until no obvious white Icing Sugar particle; Continue to beat, begin to the surface to bubble, add salad oil, salt, baking powder again; Continue to beat till a large amount of foamings in surface are turned white, form the system cake and just expect;
E, accent powder: the flour that takes by weighing is put in the first material of above-mentioned system cake, added entry again, mixing forms system cake dough; Transfer the powder time to be controlled at 3 minutes, the temperature of transferring powder is at 24 ℃;
F, fermentation: will make the cake dough and leave standstill 12min for 30 ℃, and make its fermentation, and add flower bean powder and green tea powder more successively, and form fermented dough in room temperature;
G, fermented dough poured in the cake mould make type, cure again, cool off.
Embodiment 4:
A, raw material pulverizing: green tea and flower beans are pulverized respectively, processed green tea powder and flower bean powder, both size are reached more than 800 orders;
B, weighing: take by weighing 100 parts in flour by weight respectively, 6 parts in green tea powder, 13 parts of flower bean powderes, Mai Qi drenches 70 parts, 45 parts of Icing Sugar, 10 parts of salad oils, 60 parts in egg, 1.3 parts of salt, 1.8 parts of baking powders, 22 parts in water;
C, preheating: the wheat fine jade that takes by weighing is drenched and Icing Sugar places container, and be placed in the baking oven preheating 25 minutes, oven temperature is arranged on 30 ℃;
D, mixing: margarine after the preheating and Icing Sugar are beaten,, added egg then until no obvious white Icing Sugar particle; Continue to beat, begin to the surface to bubble, add salad oil, salt, baking powder again; Continue to beat till a large amount of foamings in surface are turned white, form the system cake and just expect;
E, accent powder: the flour that takes by weighing is put in the first material of above-mentioned system cake, added entry again, mixing forms system cake dough; Transfer the powder time to be controlled at 3 minutes, the temperature of transferring powder is at 26 ℃;
F, fermentation: will make the cake dough and leave standstill 12min for 30 ℃, and make its fermentation, and add flower bean powder and green tea powder more successively, and form fermented dough in room temperature;
G, fermented dough poured in the cake mould make type, cure again, cool off.
According to the food organoleptic evaluation philosophy and technique; With reference to GB sensory evaluation standard, respectively appearance luster (accounting for overall score 25%), mouthfeel and flavour (accounting for overall score 35%), institutional framework (accounting for overall score 20%), the form (accounting for overall score 20%) of embodiment 1, embodiment 2, embodiment 3 and embodiment 4 are carried out comprehensive grading.And the evaluation group that 5 experts that this sensory review is baked by the food that studies for a long period of time form accomplishes.These standards of grading are as shown in table 1.
Table 1 is spent pea green tea cookies sensory review standard
Embodiment 1-embodiment 4 resulting experimental results are as shown in table 2.
Table 2 experimental result table
Can know with reference to standards of grading and each embodiment score: what the present invention produced spends pea green tea biscuit color and luster natural, is yellow green, and tea is aromatic strongly fragrant, and institutional framework is fine and smooth, and crisp brittleness is good, and flavour is soft, clean taste, and tea is aromatic strongly fragrant, unique flavor, and be rich in nutrition.Its development and production have not only increased the designs and varieties of biscuit, have also widened green tea and flower beans comprehensive utilization field, and market prospects are wide.
Claims (4)
1. a preparation method of spending pea green tea biscuit is characterized in that comprising the following steps:
A, raw material pulverizing: green tea and flower beans are pulverized respectively, processed green tea powder and flower bean powder, both size are reached more than 800 orders;
B, weighing: take by weighing 100 parts in flour by weight respectively, green tea powder 3-6 part, flower bean powder 7-13 part, Mai Qi drenches 50-70 part, Icing Sugar 35-45 part, salad oil 6-10 part, egg 50-60 part, salt 0.7-1.3 part, baking powder 1.4-1.8 part, water 18-22 part is subsequent use;
C, preheating: the wheat fine jade that takes by weighing is drenched and Icing Sugar places container, and be placed in the baking oven preheating 15-25 minute, oven temperature is arranged on 30-40 ℃;
D, mixing: margarine after the preheating and Icing Sugar are beaten,, added egg then until no obvious white Icing Sugar particle; Continue to beat, begin to the surface to bubble, add salad oil, salt, baking powder again; Continue to beat till a large amount of foamings in surface are turned white, form the system cake and just expect;
E, transfer powder: the flour that takes by weighing is put into above-mentioned system cake just in the material, adds entry again, in the time of room temperature 20-26 ℃ in 3 minutes mixing, form system cake dough;
F, fermentation: will make the cake dough and leave standstill 8-12min, and make its fermentation, and add flower bean powder and green tea powder more successively, and form fermented dough at room temperature 20-30 ℃;
G, fermented dough poured in the cake mould make type, cure again, cool off.
2. a kind of preparation method of spending pea green tea biscuit according to claim 1 is characterized in that this cake mould is for mounting lace.
3. a kind of preparation method of spending pea green tea biscuit according to claim 1 is characterized in that, before making type, the cake mould is with covering with paint or varnish brush one deck salad oil.
4. a kind of preparation method of spending pea green tea biscuit according to claim 1 is characterized in that, cures in two steps and accomplishes: the phase I baking temperature is 170 ℃ of face fire, 150 ℃ of the fires in a stove before fuel is added, time 12min; The second stage stoving temperature is 150 ℃ of face fire, 130 ℃ of the fires in a stove before fuel is added, time 10min.
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