CN105145740A - Black tea biscuit and preparation method thereof - Google Patents
Black tea biscuit and preparation method thereof Download PDFInfo
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- CN105145740A CN105145740A CN201510539762.3A CN201510539762A CN105145740A CN 105145740 A CN105145740 A CN 105145740A CN 201510539762 A CN201510539762 A CN 201510539762A CN 105145740 A CN105145740 A CN 105145740A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
Abstract
The invention discloses a black tea biscuit and a preparation method thereof and relates to the field of food processing. The technical scheme is that the black tea biscuit comprises, by mass percent, 20-30% of shortening, 30-38% of soft sugar, 0.5-2% of baking powder, 2-6% of black tea powder, and the balance weak strength flour. The invention further discloses a method for preparing the black tea biscuit. The method comprises raw material preparation, shortening melting, dough preparation, division forming, baking, cooling and packaging, and the black tea biscuit is prepared. Black tea is selected to serve as an added ingredient, functional effects of the black tea are brought into full play, the effect which cannot be neglected in the aspects of anti-aging and disease resistance is achieved, not only can enjoyment of delicious foods by people be met, but also the pursue for body building can be met, the pharmacological and nutritional effects of tea are added, the quality of conventional biscuits is improved, and the functional food provides conditions for tea eating.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of black tea biscuit and preparation method thereof.
Background technology
Black tea is one of teas with strongest influence power in China's six large teas, and China is the country producing and drink black tea in the world the earliest.Black tea is rich in the various nutrient elements such as carrotene, vitamin, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, asparatate.In health care, black tea has ten large effects: stomach, anticancer, vasodilator are protected in disappear tired, replenishing body fluid and clearing away heat pathogen, diuresis, removing toxic substances, strong bone, anti-ageing, the nourishing the stomach of refreshing oneself, the flavone compound be simultaneously rich in black tea can eliminate free radical, there is scavenging activity, reduce the incidence of disease of miocardial infarction, and the chemical reaction of black tea polyphenols during the fermentation makes the chemical composition change in fresh leaf larger, the composition such as theaflavin, thearubigin can be produced, its fragrance obviously increases than fresh leaf, forms the distinctive color of black tea.
An important component part of Cha Shi Chinese nation cooking culture, tealeaves is used for living and medical treatment country the earliest by China.But traditional has tea in mode, and people can only absorb water miscible nutriment, but namely the liposoluble vitamin be present in tealeaves uses boiling water to be also difficult to bubble out, and human body cannot absorb.In general, the most of protein in tealeaves is all water insoluble, so when brewing, being difficult to dissolve, and being abandoned in tea grounds, cannot make full use of the nutritional labeling of tealeaves.Nineteen twenty-five, the Cleveland of Britain confirms in tealeaves has a large amount of vitamin E to exist, but belongs to liposoluble vitamin due to vitamin E, routinely brew method, can be few for the vitamin E utilized, so few more than water-soluble vitamin c to the research of vitamin E in tealeaves.In recent years; because medical circle is anticancer to vitamin E, the affirmative of antitumor action; vitamin E is to the illustrating of synergistic mechanism of biomembranous protection mechanism and vitamin E and vitamin C antioxidation in vivo, and the development of Food Science also greatly excites to the demand of antioxidant the interest that people study vitamin E.
From science angle, due to traditional most nutriment of mode of having tea unconscious loss tealeaves, and the mode of eating tea is obviously better than traditional having tea, can than the nutritional labeling absorbed more completely in tealeaves, make full use of the health value of tealeaves, and tea is added in certain food, has had long history in China.Our people has found effect of black tea very early, and can make full use of its medicinal and edibility, the product of exploitation medicine-food two-purpose.Antioxidation and the prevention of disease effect of the Tea Polyphenols in black tea more and more receive publicity, people remove various free radical to Tea Polyphenols and monomer whose and isomers in different system and are studied, so add black tea in biscuit, fully can absorb effect of black tea, therefore develop the good chance that Vegetable and Tea Food is Development of Tea Industry, its necessity is very inevitable.
Summary of the invention
The invention provides a kind of black tea biscuit and preparation method thereof, give full play to the function of black tea, very important effect is played in anti-ageing, anti-disease etc., the enjoyment of people to ticbit can not only be met, more can meet the pursuit to improving the health, keep biscuit former zestful while, add pharmacology and the nutritive effect of tealeaves, improve the quality of original biscuit, and this functional food provides condition for people eat tea.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme:
First aspect present invention provides a kind of black tea biscuit, comprises each component by percentage to the quality: play short 20% ~ 30%, soft white sugar 30% ~ 38%, baking powder 0.5% ~ 2%, black tea powder 2% ~ 6%, other are weak strength flour.
Further, described black tea powder was pulverized after 80 mesh sieves through black tea and was obtained.
Further, described weak strength flour was the weak strength flour of 80 mesh sieves.
Further, described black tea biscuit, comprises each component by percentage to the quality: play short 23% ~ 25%, soft white sugar 31% ~ 33%, baking powder 1.3% ~ 1.7%, black tea powder 3% ~ 5%, other are weak strength flour.
Further, described black tea biscuit, comprises each component by percentage to the quality: play short 25%, soft white sugar 31%, baking powder 1.3%, black tea powder 4%, other are weak strength flour.
Second aspect present invention provides a kind of preparation method of black tea biscuit, comprises
The preparation of raw material: each component choosing mass percent: play short 20% ~ 30%, soft white sugar 30% ~ 38%, baking powder 0.5% ~ 2%, black tea powder 2% ~ 6%, other are weak strength flour;
The thawing of shortening: accurately take shortening in beaker, 90 DEG C of heating water baths, until shortening all melts, for subsequent use slightly after cooling;
The modulation of dough: the soft white sugar and baking powder that are dissolved in water are joined in the shortening melted, stirs, then add the weak strength flour and black tea powder that are stirred, continue to stir, kneading becomes dough;
Split shaping: after dough preparing is good, dough is rolled slabbing, dough is divided into the bulk of 4cm × 3cm × 3mm, and has been split by dough in 15min, on baking tray, brush oil, is placed in baking tray;
Baking: first by baking box preheating, face fire 110 DEG C, the fire in a stove before fuel is added 130 DEG C, then puts into baking box baking tray, face fire 180 DEG C, the fire in a stove before fuel is added 150 DEG C, baking 9min;
The temperature of the heating tube above baking box is called face fire temperature, and the temperature of heating tube is below called fire in a stove before fuel is added temperature.
Cooling: after having toasted, takes out black tea biscuit and makes it nature cooling;
Packaging: after black tea biscuit is cooled to room temperature, pack, namely prepare black tea biscuit.
A kind of black tea biscuit provided in technical solution of the present invention and preparation method thereof, comprise each component by percentage to the quality: play short 20% ~ 30%, soft white sugar 30% ~ 38%, baking powder 0.5% ~ 2%, black tea powder 2% ~ 6%, other are the preparation method of weak strength flour, black tea biscuit, comprise the preparation of raw material, play the thawing of short, the modulation of dough, separate shaping, baking, cooling, packaging, prepare black tea biscuit, unalterable compared to the tradition shortcake point taste of prior art, heavy sugar, heavy oil, and in storage process, easily there is oxidation, its development is subject to limiting, the present invention chooses black tea as main adding ingredient, advanced food processing technology is adopted to be prepared from, give full play to the function of black tea, anti-ageing, the aspects such as anti-disease play very important effect, the enjoyment of people to ticbit can not only be met, more can meet the pursuit to improving the health, add pharmacology and the nutritive effect of tealeaves, improve the quality of original biscuit, and this functional food provides condition for people eat tea.
Accompanying drawing explanation
Below in conjunction with accompanying drawing and embodiments of the present invention, the present invention is described in further detail.
Fig. 1 is a kind of black tea biscuit preparation method schematic flow sheet.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with drawings and Examples, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
The invention provides a kind of black tea biscuit, comprise each component by percentage to the quality: play short 20% ~ 30%, soft white sugar 30% ~ 38%, baking powder 0.5% ~ 2%, black tea powder 2% ~ 6%, other are weak strength flour.
Further, described black tea powder was pulverized after 80 mesh sieves through black tea and was obtained.
Further, described weak strength flour was the weak strength flour of 80 mesh sieves.
The present invention selects black tea to do additive, and black tea has ten large effects: (1) refresh oneself disappear tired, medical experiment find, caffeine in black tea carrys out excitor nerve maincenter by stimulation cerebral cortex, facilitate refresh oneself, the power to think concentrates, and then it is sharp to make thinking react more shape, hypermnesia; It is also to vascular system and the excitation of heart tool, strengthening heartbeat, thus accelerates blood circulation in order to metabolism, promotes sweating and diuresis again simultaneously, works along both lines thus and accelerate old refuse matter in excretion lactic acid and other body, reach the effect of dispelling fatigue.(2) replenishing body fluid and clearing away heat pathogen, drinks black tea summer and can quench the thirst and relieve summer heat, and is because Polyphenols, carbohydrate, amino acid, pectin etc. in tea produce chemical reaction with mouth saliva, and irritates salivary secretion, cause oral cavity to feel moist, and produce refrigerant sense; Caffeine controls the heat center of hypothalamus simultaneously, regulate body temperature, and it also stimulates kidney to promote the excretion of heat and dirt, maintains the physiological equilibrium in body.(3) diuresis, under the caffeine in black tea and aromatic substance synergy, increases the CBF of kidney, improves glomerular filtration rate, nephrectasia capilary, and suppress renal tubule absorbing again water, so facilitate urine volume to increase.So be conducive to getting rid of the lactic acid, uric acid, too much salinity, nuisance etc. in body, and relax the oedema that heart disease or ephritis causes.(4) anti-inflammation and sterilization, the polyphenol compound in black tea has the effect of anti-inflammatory.Find via experiment, catechin can be combined with single celled bacterium, protein coagulating is precipitated, suppresses by this and eliminate pathogen.So bacillary dysentery and food poisoning patient to drink black tea quite useful, among the people also conventional strong tea is coated with wound, bedsore and athlete's foot.(5) detoxify, verify bright factually, the tea polybase energy Adsorption of Heavy Metals in black tea and alkaloid, and precipitation is decomposed, this is subject to the modern of industrial pollution, not less than being a Gospel to drink ArsenazoⅢ.(6) strong bone, on May 13rd, 2002
the U.S.doctors'associations deliver to be investigated the male sex 497 people, women 540 people for more than 10 years, points out that the people's bone drinking black tea is strong, and the Polyphenols in black tea has the vigor suppressing to destroy osteocyte material.(7) anti-ageing, result of study shows, the antioxidant in black tea can the thorough propagation path of chemical substance in destruction of cancer cells, and in black tea, theaflavin is a kind of effective antioxidant.(8) stomach is protected in nourishing the stomach, and people's drink tea when not having a meal can feel that stomach is uncomfortable, this is because important substance-Tea Polyphenols contained in tealeaves has convergence, has certain spread effect to stomach, and when on an empty stomach, excitant is stronger.Expert represents, black tea is full fermented tea, and mouthfeel is heavier is its characteristic, not only can not injure one's stomach, on the contrary can nourishing the stomach, often drinks sugaring, black tea with milk, can anti-inflammatory, protection stomach lining, also have certain effect to treatment ulcer.(9) anticancer, researcher all over the world also did many explorations to this, and research finds, black tea polyphenols has the effect suppressing aortic endothelial cell propagation, had effect that is antitumor, anti-cancer.(10) vasodilator, United States Medicine circle one research finds, cardiac drinks 4 cups of black tea every day, and vasodilation degree can be increased to 10% from 6%.Ordinary person is after irriate, then diastolic dimension can increase by 13%.Therefore, black tea has preventive and therapeutic action to cardiovascular and cerebrovascular disease.
Be illustrated in figure 1 a kind of black tea biscuit preparation method schematic flow sheet, the present invention also provides a kind of preparation method of black tea biscuit, comprises
The preparation of raw material: each component choosing mass percent: play short 20% ~ 30%, soft white sugar 30% ~ 38%, baking powder 0.5% ~ 2%, black tea powder 2% ~ 6%, other are weak strength flour;
The thawing of shortening: accurately take shortening in beaker, 90 DEG C of heating water baths, until shortening all melts, for subsequent use slightly after cooling;
The modulation of dough: the soft white sugar and baking powder that are dissolved in water are joined in the shortening melted, stirs, then add the weak strength flour and black tea powder that are stirred, continue to stir, kneading becomes dough;
Split shaping: after dough preparing is good, dough is rolled slabbing, wears disposable glove, dough is divided into the bulk of 4cm × 3cm × 3mm, and has been split by dough in 15min, on baking tray, brush oil, is placed in baking tray;
Baking: by baking box preheating, face fire 110 DEG C, the fire in a stove before fuel is added 130 DEG C, prevents temperature too low, and biscuit excessive expansion prevents temperature too high, and biscuit has little time to expand and just shapes, and then baking tray is put into baking box, face fire 180 DEG C, the fire in a stove before fuel is added 150 DEG C, baking 9min;
Cooling: after having toasted, takes out black tea biscuit and makes it nature cooling;
Packaging: after black tea biscuit is cooled to room temperature, pack, namely prepare black tea biscuit.
Wherein, the quality of addition to black tea biscuit of shortening has a great impact, and shortening oil mass is very few, and black tea biscuit surface does not almost have crackle, and mouthfeel is harder; Shortening oil mass is too much, and aperture appears in black tea biscuit surface texture, and soft taste is greasy, easily breaks.White sugar has a certain impact to black tea biscuit hardness and organoleptic quality, and soft white sugar adds very few, and black tea biscuit sugariness is lower, and crackle is not obvious, and taste too much can be caused sweet greasy, is unfavorable for healthy to a certain extent.The loose sense of consumption on black tea biscuit of leavening agent has to be affected significantly, multiselect baking powder or NH
4hCO
3, due to NaHCO in baking powder
3pyrolysis products is Na
2cO
3, add too much, the alkali adstringency of biscuit can be made to strengthen, thus affect black tea biscuit mouthfeel; And NH
4hCO
3add too much, black tea biscuit can be caused to organize pine, there is cavity in surface, also can produce intense stimulus tart flavour, the present invention adopts baking powder as leavening agent.Black tea powder addition has remarkable impact to the color and luster of black tea biscuit, mouthfeel and fragrance, and black tea powder addition is very few, and black tea biscuit surface does not have maroon substantially, and mouthfeel and fragrance all lack the taste of black tea; And addition is too much, black tea biscuit surface is in burnt sugar coloring, and taste is bitter, and smell can distribute a burst of tealeaves bitter taste.
Wherein the evaluation of aesthetic quality carries out organoleptic quality evaluation according to standards of grading to black tea biscuit integrated quality.Organoleptic quality appraise is the effective ways that a kind of energy is true, objectively respond food quality, and be at home and abroad used widely in food scientific research, there is no any one instrument test at present can replace sense organ appraise completely.10 people please form evaluation group, according to sensory evaluation scores standard, finished product be marked, and 10 people's scorings are summed up statistics, obtain mean value, as comprehensive grading.Evaluation criteria reference People's Republic of China (PRC) cake standards of grading, in table 1.
Table 1 sensory evaluation scores standard
| Project | Requirement | Scoring |
| Form | Profile is neat, and bottom surface is smooth, without going mouldy, without distortion; Stand, surface is split evenly or is had uniform fine pattern, not crooked, does not subside; Black tea grain is evenly distributed | 20 points |
| Color and luster | Surface color is even, in maroon | 20 points |
| Tissue | Without irregular macroscopic-void; Sugar-free grain, without powder agglomates, without burnt grain; Opaque uniform and smooth, section has a shape or banded aperture | 20 points |
| Mouthfeel | Taste is pure, and loose tasty and refreshing, sugariness is moderate, has black tea fragrance | 20 points |
| Impurity | Without visible foreign | 20 points |
Wherein mensuration the present invention of hardness uses the physical properties of food analyzer of FTC company black tea biscuit to be carried out to the mensuration of hardness, adopt the cylindrical flat probe (PT-2) of diameter 26mm, coordinate PT-1 probe, black tea biscuit is cut, the percentage that breaks is 100%, measures its hardness.
embodiment 1
The invention provides a kind of black tea biscuit, comprise each component by percentage to the quality: play short 20%, soft white sugar 30%, baking powder 0.5%, black tea powder 2%, other are weak strength flour.Get shortening in beaker, until all melt in 90 DEG C of heating water baths, for subsequent use after cooling; Soft white sugar and baking powder are dissolved in the water, and join in the shortening melted and stir, then add the weak strength flour and black tea powder that are stirred, continue to stir, kneading becomes dough; Dough is rolled slabbing, wears disposable glove, dough is divided into the bulk of 4cm × 3cm × 3mm, and has been split by dough in 15min, on baking tray, brush oil, is placed in baking tray; By baking box preheating, get angry 110 DEG C, lower fiery 130 DEG C, then baking tray is put into baking box, get angry 180 DEG C, lower fiery 150 DEG C, baking 9min; After having toasted, black tea biscuit is taken out after making it to naturally cool to room temperature, then pack, namely prepare black tea biscuit.
embodiment 2
The invention provides a kind of black tea biscuit, comprise each component by percentage to the quality: play short 22%, soft white sugar 32%, baking powder 0.5%, black tea powder 2%, other are weak strength flour.Get shortening in beaker, until all melt in 90 DEG C of heating water baths, for subsequent use after cooling; Soft white sugar and baking powder are dissolved in the water, and join in the shortening melted and stir, then add the weak strength flour and black tea powder that are stirred, continue to stir, kneading becomes dough; Dough is rolled slabbing, wears disposable glove, dough is divided into the bulk of 4cm × 3cm × 3mm, and has been split by dough in 15min, on baking tray, brush oil, is placed in baking tray; By baking box preheating, get angry 110 DEG C, lower fiery 130 DEG C, then baking tray is put into baking box, get angry 180 DEG C, lower fiery 150 DEG C, baking 9min; After having toasted, black tea biscuit is taken out after making it to naturally cool to room temperature, then pack, namely prepare black tea biscuit.
embodiment 3
The invention provides a kind of black tea biscuit, comprise each component by percentage to the quality: play short 24%, soft white sugar 34%, baking powder 1%, black tea powder 4%, other are weak strength flour.Get shortening in beaker, until all melt in 90 DEG C of heating water baths, for subsequent use after cooling; Soft white sugar and baking powder are dissolved in the water, and join in the shortening melted and stir, then add the weak strength flour and black tea powder that are stirred, continue to stir, kneading becomes dough; Dough is rolled slabbing, wears disposable glove, dough is divided into the bulk of 4cm × 3cm × 3mm, and has been split by dough in 15min, on baking tray, brush oil, is placed in baking tray; By baking box preheating, get angry 110 DEG C, lower fiery 130 DEG C, then baking tray is put into baking box, get angry 180 DEG C, lower fiery 150 DEG C, baking 9min; After having toasted, black tea biscuit is taken out after making it to naturally cool to room temperature, then pack, namely prepare black tea biscuit.
embodiment 4
The invention provides a kind of black tea biscuit, comprise each component by percentage to the quality: play short 26%, soft white sugar 34%, baking powder 1.5%, black tea powder 4%, other are weak strength flour.Get shortening in beaker, until all melt in 90 DEG C of heating water baths, for subsequent use after cooling; Soft white sugar and baking powder are dissolved in the water, and join in the shortening melted and stir, then add the weak strength flour and black tea powder that are stirred, continue to stir, kneading becomes dough; Dough is rolled slabbing, wears disposable glove, dough is divided into the bulk of 4cm × 3cm × 3mm, and has been split by dough in 15min, on baking tray, brush oil, is placed in baking tray; By baking box preheating, get angry 110 DEG C, lower fiery 130 DEG C, then baking tray is put into baking box, get angry 180 DEG C, lower fiery 150 DEG C, baking 9min; After having toasted, black tea biscuit is taken out after making it to naturally cool to room temperature, then pack, namely prepare black tea biscuit.
embodiment 5
The invention provides a kind of black tea biscuit, comprise each component by percentage to the quality: play short 28%, soft white sugar 36%, baking powder 1.5%, black tea powder 6%, other are weak strength flour.Get shortening in beaker, until all melt in 90 DEG C of heating water baths, for subsequent use after cooling; Soft white sugar and baking powder are dissolved in the water, and join in the shortening melted and stir, then add the weak strength flour and black tea powder that are stirred, continue to stir, kneading becomes dough; Dough is rolled slabbing, wears disposable glove, dough is divided into the bulk of 4cm × 3cm × 3mm, and has been split by dough in 15min, on baking tray, brush oil, is placed in baking tray; By baking box preheating, get angry 110 DEG C, lower fiery 130 DEG C, then baking tray is put into baking box, get angry 180 DEG C, lower fiery 150 DEG C, baking 9min; After having toasted, black tea biscuit is taken out after making it to naturally cool to room temperature, then pack, namely prepare black tea biscuit.
embodiment 6
The invention provides a kind of black tea biscuit, comprise each component by percentage to the quality: play short 30%, soft white sugar 38%, baking powder 2%, black tea powder 6%, other are weak strength flour.Get shortening in beaker, until all melt in 90 DEG C of heating water baths, for subsequent use after cooling; Soft white sugar and baking powder are dissolved in the water, and join in the shortening melted and stir, then add the weak strength flour and black tea powder that are stirred, continue to stir, kneading becomes dough; Dough is rolled slabbing, wears disposable glove, dough is divided into the bulk of 4cm × 3cm × 3mm, and has been split by dough in 15min, on baking tray, brush oil, is placed in baking tray; By baking box preheating, get angry 110 DEG C, lower fiery 130 DEG C, then baking tray is put into baking box, get angry 180 DEG C, lower fiery 150 DEG C, baking 9min; After having toasted, black tea biscuit is taken out after making it to naturally cool to room temperature, then pack, namely prepare black tea biscuit;
In conjunction with the embodiments 1 to 6, according to the preparation method of black tea biscuit, by changing the addition 20%, 22%, 24%, 26%, 28%, 30% of shortening, assay shortening on the impact of black tea biscuit hardness and organoleptic quality, when the optimum addition determining shortening is thus 24%, black tea biscuit uniform color, in bronzing, face crack is even, and mouthfeel is loose, and hardness is minimum.30%, 32%, 34%, 36%, 38% is respectively by the addition changing soft white sugar, assay soft white sugar is on the impact of black tea biscuit hardness and organoleptic quality, and when the optimum addition determining soft white sugar is thus 32%, black tea biscuit face crack is obvious, sugariness is moderate, and mouthfeel is loose.0.5%, 1%, 1.5%, 2% is respectively by the addition changing baking powder, assay baking powder is on the impact of black tea biscuit hardness and organoleptic quality, when the optimum addition determining baking powder is thus 1.5%, black tea biscuit has no irritating odor, and loose degree is best.2%, 4%, 6% is respectively by the addition changing black tea powder, assay black tea powder is on the impact of black tea biscuit hardness and organoleptic quality, and when the optimum addition determining black tea powder is thus 4%, black tea biscuit colour generation is obvious, distribute black tea fragrance, mouthfeel is loose tasty and refreshing.
embodiment 7
The monofactorial experimental technique of integrated embodiment 1 ~ embodiment 6 has obtained the optimum addition 24% of short, soft white sugar optimum addition 32%, baking powder optimum addition 1.5%, black tea powder optimum addition 4%, on this basis, adopt each component by percentage to the quality: play short 23% ~ 25%, soft white sugar 31% ~ 33%, baking powder 1.3% ~ 1.7%, black tea powder 3% ~ 5%, other are weak strength flour, by the method for the orthogonal experiment of four factor three levels, and orthogonal experiment factor level as shown in table 2:
Level 1 each component by percentage to the quality: play short 23%, soft white sugar 31%, baking powder 1.3%, black tea powder 3%, other are weak strength flour;
Level 2 each component by percentage to the quality: play short 24%, soft white sugar 32%, baking powder 1.5%, black tea powder 4%, other are weak strength flour;
Level 3 each component by percentage to the quality: play short 25%, soft white sugar 33%, baking powder 1.7%, black tea powder 5%, other are weak strength flour.
Table 2 orthogonal experiment factor level
| Level | A shortening (%) | B soft white sugar (%) | C baking powder (%) | D black tea powder (%) |
| 1 | 23 | 31 | 1.3 | 3 |
| 2 | 24 | 32 | 1.5 | 4 |
| 3 | 25 | 33 | 1.7 | 5 |
The way crossover analytical table of table 3 black tea biscuit hardness is obtained by table 2, analyze can find out by the extreme difference R of orthogonal experiments, the factor relation affecting black tea biscuit hardness is A > D > C > B, namely shortening has the greatest impact, and is secondly black tea powder, baking powder and soft white sugar.The optimum addition of modulation dough is A
3b
1c
1d
2, that is, when shortening be 25%, soft white sugar 31%, baking powder 1.3%, black tea powder 4% time, the hardness of black tea biscuit is minimum.
The way crossover analytical table of table 3 black tea biscuit hardness
| Group | A | B | C | D | Hardness |
| 1 | 1 | 1 | 1 | 1 | 5.40 |
| 2 | 1 | 2 | 2 | 2 | 7.46 |
| 3 | 1 | 3 | 3 | 3 | 13.53 |
| 4 | 2 | 1 | 2 | 3 | 7.08 |
| 5 | 2 | 2 | 3 | 1 | 6.09 |
| 6 | 2 | 3 | 1 | 2 | 2.97 |
| 7 | 3 | 1 | 3 | 2 | 2.55 |
| 8 | 3 | 2 | 1 | 3 | 5.11 |
| 9 | 3 | 3 | 2 | 1 | 5.89 |
| K 1 | 8.797 | 5.010 | 4.493 | 5.793 | |
| K 2 | 5.380 | 6.220 | 6.810 | 4.327 | |
| K 3 | 4.517 | 7.463 | 7.390 | 8.573 | |
| R | 4.280 | 2.453 | 2.897 | 4.246 |
The way crossover analytical table of table 4 black tea biscuit sensory evaluation scores is obtained by table 2, analyze can find out by the extreme difference R of orthogonal experiments, the factor relation affecting black tea biscuit sensory evaluation scores is A > D > C > B, namely shortening has the greatest impact, and is secondly black tea powder, baking powder and soft white sugar.The optimum addition of modulation dough is A
3b
1c
1d
2, that is, when shortening be 25%, soft white sugar 31%, baking powder 1.3%, black tea powder 4%, when other are weak strength flour, the sensory evaluation scores of black tea biscuit is best.
The way crossover analytical table of table 4 black tea biscuit sensory evaluation scores
| Group | A | B | C | D | Sensory evaluation scores |
| 1 | 1 | 1 | 1 | 1 | 88 |
| 2 | 1 | 2 | 2 | 2 | 82 |
| 3 | 1 | 3 | 3 | 3 | 76 |
| 4 | 2 | 1 | 2 | 3 | 84 |
| 5 | 2 | 2 | 3 | 1 | 85 |
| 6 | 2 | 3 | 1 | 2 | 90 |
| 7 | 3 | 1 | 3 | 2 | 92 |
| 8 | 3 | 2 | 1 | 3 | 89 |
| 9 | 3 | 3 | 2 | 1 | 87 |
| K 1 | 82.000 | 88.000 | 89.000 | 86.667 | |
| K 2 | 86.333 | 85.333 | 84.333 | 88.000 | |
| K 3 | 89.333 | 84.333 | 84.333 | 83.000 | |
| R | 7.333 | 3.667 | 4.667 | 5.000 |
The final excellent scheme more than obtained is obtained by theory analysis, but its in fact not necessarily real excellent scheme, so also need to do further checking.
By excellent option A
3b
1c
1d
2a is tested with No. 7 best in the way crossover analytical table 3 of black tea biscuit hardness
3b
1c
3d
2compare experiment, record experiment A
3b
1c
1d
2hardness be 2.42, experiment A
3b
1c
3d
2hardness be 2.55, then excellent option A
3b
1c
1d
2hardness ratio table 3 in best No. 7 experiment A
3b
1c
3d
2little, so A
3b
1c
1d
2be real excellent scheme, to be namely shortening be optimum formula 25%, soft white sugar 31%, baking powder 1.3g, black tea powder 4%.
By excellent option A
3b
1c
1d
2a is tested with No. 7 best in the way crossover analytical table 4 of black tea biscuit sensory evaluation scores
3b
1c
3d
2compare experiment, draw experiment A
3b
1c
1d
2sensory evaluation scores be 93.1, experiment A
3b
1c
3d
2sensory evaluation scores be 92.6, then excellent option A
3b
1c
1d
2sensory evaluation scores more best than table 4 No. 7 experiment A
3b
1c
3d
2height, so A
3b
1c
1d
2be real excellent scheme, to be namely shortening be optimum formula 25%, soft white sugar 31%, baking powder 1.3g, black tea powder 4%.
In the present embodiment, the preparation method of the black tea biscuit of each group is identical with the preparation method of embodiment 1, gets shortening in beaker, until all melt in 90 DEG C of heating water baths, for subsequent use after cooling; Soft white sugar and baking powder are dissolved in the water, and join in the shortening melted and stir, then add the weak strength flour and black tea powder that are stirred, continue to stir, kneading becomes dough; Dough is rolled slabbing, wears disposable glove, dough is divided into the bulk of 4cm × 3cm × 3mm, and has been split by dough in 15min, on baking tray, brush oil, is placed in baking tray; By baking box preheating, get angry 110 DEG C, lower fiery 130 DEG C, then baking tray is put into baking box, get angry 180 DEG C, lower fiery 150 DEG C, baking 9min; After having toasted, black tea biscuit is taken out after making it to naturally cool to room temperature, then pack, namely prepare black tea biscuit;
embodiment 8
The invention provides a kind of black tea biscuit, comprise each component by percentage to the quality: butter is 25%, soft white sugar 31%, baking powder 1.3g, black tea powder 4%, and other are weak strength flour.Get shortening in beaker, until all melt in 90 DEG C of heating water baths, for subsequent use after cooling; Soft white sugar and baking powder are dissolved in the water, and join in the shortening melted and stir, then add the weak strength flour and black tea powder that are stirred, continue to stir, kneading becomes dough; Dough is rolled slabbing, wears disposable glove, dough is divided into the bulk of 4cm × 3cm × 3mm, and has been split by dough in 15min, on baking tray, brush oil, is placed in baking tray; By baking box preheating, get angry 110 DEG C, lower fiery 130 DEG C, then baking tray is put into baking box, get angry 180 DEG C, lower fiery 150 DEG C, baking 9min; After having toasted, black tea biscuit is taken out after making it to naturally cool to room temperature, then pack, namely prepare black tea biscuit.
Under this optimum formula, the hardness of black tea biscuit is minimum, and finished surface bright in color is even, and crackle is obvious, and even tissue is fine and smooth, and distribute black tea fragrance, mouthfeel is loose tasty and refreshing.The specific volume of black tea biscuit is 1.09ml/g; Polyphenol content is 3.45%; In 2-16 days, it is more than vacuum-packed that the black tea biscuit moisture of freshness protection package packaging reduces, and the peroxide value of black tea biscuit of freshness protection package packaging first reduces rear increase, vacuum-packedly increases always, but increase the little of Amplitude Ratio freshness protection package packaging.
Black tea powder described in embodiment 1 ~ embodiment 8 was pulverized after 80 mesh sieves through black tea and was obtained, and described weak strength flour was the weak strength flour of 80 mesh sieves.
The above; be only the specific embodiment of the present invention, but protection scope of the present invention is not limited thereto, is anyly familiar with those skilled in the art in the technical scope that the present invention discloses; the change that can expect easily or replacement, all should be encompassed within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of described claim.
Claims (6)
1. a black tea biscuit, is characterized in that, comprises each component by percentage to the quality: play short 20% ~ 30%, soft white sugar 30% ~ 38%, baking powder 0.5% ~ 2%, black tea powder 2% ~ 6%, other are weak strength flour.
2. a kind of black tea biscuit according to claim 1, is characterized in that, described black tea powder was pulverized after 80 mesh sieves through black tea and obtained.
3. a kind of black tea biscuit according to claim 2, is characterized in that, described weak strength flour was the weak strength flour of 80 mesh sieves.
4. a kind of black tea biscuit any one of claims 1 to 3 described in claim, is characterized in that, comprises each component by percentage to the quality: play short 23% ~ 25%, soft white sugar 31% ~ 33%, baking powder 1.3% ~ 1.7%, black tea powder 3% ~ 5%, other weak strength flours.
5. a kind of black tea biscuit any one of claims 1 to 3 described in claim, is characterized in that, comprises each component by percentage to the quality: play short 25%, soft white sugar 31%, baking powder 1.3%, black tea powder 4%, other are weak strength flour.
6. prepare a method for a kind of black tea biscuit any one of claims 1 to 3 described in claim, it is characterized in that, comprise
The preparation of raw material: each component choosing mass percent: play short 20% ~ 30%, soft white sugar 30% ~ 38%, baking powder 0.5% ~ 2%, black tea powder 2% ~ 6%, other are weak strength flour;
The thawing of shortening: accurately take shortening in beaker, 90 DEG C of heating water baths, until shortening all melts, for subsequent use slightly after cooling;
The modulation of dough: the soft white sugar and baking powder that are dissolved in water are joined in the shortening melted, stirs, then add the weak strength flour and black tea powder that are stirred, continue to stir, kneading becomes dough;
Split shaping: after dough preparing is good, dough is rolled slabbing, dough is divided into the bulk of 4cm × 3cm × 3mm, and has been split by dough in 15min, on baking tray, brush oil, is placed in baking tray;
Baking: first by baking box preheating, face fire 110 DEG C, the fire in a stove before fuel is added 130 DEG C, then puts into baking box baking tray, face fire 180 DEG C, the fire in a stove before fuel is added 150 DEG C, baking 9min;
Cooling: after having toasted, takes out black tea biscuit and makes it nature cooling;
Packaging: after black tea biscuit is cooled to room temperature, pack, namely prepare black tea biscuit.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106135372A (en) * | 2016-09-17 | 2016-11-23 | 湖南古洞春茶业有限公司 | A kind of black tea health-care walnut short pastry and production method thereof |
| CN108323548A (en) * | 2018-04-26 | 2018-07-27 | 四川农业大学 | A kind of pomelo peel dietary-fiber biscuit and preparation method thereof |
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Application publication date: 20151216 |