CN105230739A - Mint tea flavored biscuit and preparation method thereof - Google Patents
Mint tea flavored biscuit and preparation method thereof Download PDFInfo
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- CN105230739A CN105230739A CN201510786569.XA CN201510786569A CN105230739A CN 105230739 A CN105230739 A CN 105230739A CN 201510786569 A CN201510786569 A CN 201510786569A CN 105230739 A CN105230739 A CN 105230739A
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- peppermint
- butter
- cucumber
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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
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- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a mint tea flavored biscuit and a preparation method thereof. The mint tea flavored biscuit comprises the following raw materials and is formulated in the following weight ratio: 50-70 parts of wheat flour, 8-12 parts of yeast, 40-60 parts of sweet potato starch, 20-40 parts of maltose syrup, 15-25 parts of mint leaves, 10-12 parts of butter, 15-25 parts of green tea, 15-25 parts of milk, 20-30 parts of cucumbers, and 200-300 parts of water. The preparation method includes mixing, stirring, forming, baking and other steps. The mint tea flavored biscuit is simple in technology, is easy to make, and is excellent good in taste and rich in nutrition, and has a good health-care function.
Description
Technical field
The present invention relates to field of food, in particular to a kind of peppermint tea flavour biscuit and preparation method thereof.
Background technology
The features such as biscuit, as one of main bakery product, has consumption figure large, and accumulating is convenient, long shelf-life, and old children is all suitable, the better food being leisure or allaying one's hunger.But contained nutrient is relatively less in current biscuit, the kind of functional biscuit is few, causes the nutritive value of cracker product not high.Peppermint has the effect of good refreshing and detoxicating, and green tea has more well separates greasy deoiling, and improves the effect of mouthfeel.
The invention discloses a kind of Mentha haplocalyx cookies, made by dried peppermint leaf extract and smoked plum pulp, there is unique local flavor and mouthfeel, and be rich in nutritional labeling, there is certain market competitiveness, Mentha haplocalyx cookies meets when servant is to health, green pursuit, low sugar, and be rich in amino acid and vitamin, prevent the higher fatty acid of food, high sugar
Summary of the invention
The object of the invention is to overcome the deficiency of above-mentioned prior art and provide a kind of peppermint tea flavour biscuit and preparation method thereof, this biscuit mouthfeel is delicious, nutritious, has nourishing the stomach-yin, relieves heat and thirst, the effects such as dampness removing reduces phlegm, hypotensive.
For achieving the above object, the invention provides following technical scheme:
A kind of peppermint tea flavour biscuit, comprises following raw material, prepares by following weight proportion:
Wheat flour 50 ~ 70 parts, 8 ~ 12 parts, saccharomycete, starch from sweet potato 40 ~ 60 parts, malt syrup 20 ~ 40 parts, dried peppermint leaf 15 ~ 25 parts, 10 ~ 12 parts, butter, green tea 15 ~ 25 parts, 15 ~ 25 parts, milk, cucumber 20 ~ 30 parts, 200 ~ 300 parts, water.
Peppermint tea flavour biscuit described further, comprises following Formulation Ingredients according to mass fraction:
Wheat flour 50 parts, 8 parts, saccharomycete, starch from sweet potato 40 parts, malt syrup 20 parts, dried peppermint leaf 15 parts, 10 parts, butter, green tea 15 parts, 15 parts, milk, cucumber 20 parts, 200 parts, water.
Peppermint tea flavour biscuit described further, raw material comprises following formula components according to mass fraction:
Wheat flour 60 parts, 10 parts, saccharomycete, starch from sweet potato 50 parts, malt syrup 30 parts, dried peppermint leaf 20 parts, 11 parts, butter, green tea 20 parts, 20 parts, milk, cucumber 25 parts, 250 parts, water.
A kind of peppermint tea flavour biscuit described further, raw material comprises following formula components according to mass fraction:
Wheat flour 70 parts, 12 parts, saccharomycete, starch from sweet potato 60 parts, malt syrup 40 parts, dried peppermint leaf 25 parts, 12 parts, butter, green tea 25 parts, 25 parts, milk, cucumber 30 parts, 300 parts, water.
Beneficial effect of the present invention:
1, nutritious equilibrium;
2, mouthfeel is all good, and technique is simple.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment one:
A kind of peppermint tea flavour biscuit, comprises following raw material, prepares by following weight proportion:
Wheat flour 50 ~ 70 parts, 8 ~ 12 parts, saccharomycete, starch from sweet potato 40 ~ 60 parts, malt syrup 20 ~ 40 parts, dried peppermint leaf 15 ~ 25 parts, 10 ~ 12 parts, butter, green tea 15 ~ 25 parts, 15 ~ 25 parts, milk, cucumber 20 ~ 30 parts, 200 ~ 300 parts, water.
Embodiment two:
A kind of peppermint tea flavour biscuit, comprises following raw material, prepares by following weight proportion:
Wheat flour 50 parts, 8 parts, saccharomycete, starch from sweet potato 40 parts, malt syrup 20 parts, dried peppermint leaf 15 parts, 10 parts, butter, green tea 15 parts, 15 parts, milk, cucumber 20 parts, 200 parts, water.
Embodiment three:
A kind of peppermint tea flavour biscuit, comprises following raw material, prepares by following weight proportion:
Wheat flour 60 parts, 10 parts, saccharomycete, starch from sweet potato 50 parts, malt syrup 30 parts, dried peppermint leaf 20 parts, 11 parts, butter, green tea 20 parts, 20 parts, milk, cucumber 25 parts, 250 parts, water.
Embodiment four:
A kind of peppermint tea flavour biscuit, comprises following raw material, prepares by following weight proportion:
Wheat flour 70 parts, 12 parts, saccharomycete, starch from sweet potato 60 parts, malt syrup 40 parts, dried peppermint leaf 25 parts, 12 parts, butter, green tea 25 parts, 25 parts, milk, cucumber 30 parts, 300 parts, water.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should by description integrally, and the technical scheme in each embodiment also through appropriately combined, can form other embodiments that it will be appreciated by those skilled in the art that.
Claims (5)
1. a peppermint tea flavour biscuit, is characterized in that: comprise following raw material, prepares by following weight proportion:
Wheat flour 50 ~ 70 parts, 8 ~ 12 parts, saccharomycete, starch from sweet potato 40 ~ 60 parts, malt syrup 20 ~ 40 parts, dried peppermint leaf 15 ~ 25 parts, 10 ~ 12 parts, butter, green tea 15 ~ 25 parts, 15 ~ 25 parts, milk, cucumber 20 ~ 30 parts, 200 ~ 300 parts, water.
2. a kind of peppermint tea flavour biscuit according to claim 1, is characterized in that: raw material comprises following formula components according to mass fraction:
Wheat flour 50 parts, 8 parts, saccharomycete, starch from sweet potato 40 parts, malt syrup 20 parts, dried peppermint leaf 15 parts, 10 parts, butter, green tea 15 parts, 15 parts, milk, cucumber 20 parts, 200 parts, water.
3. a kind of peppermint tea flavour biscuit according to claim 1, is characterized in that: raw material comprises following formula components according to mass fraction:
Wheat flour 60 parts, 10 parts, saccharomycete, starch from sweet potato 50 parts, malt syrup 30 parts, dried peppermint leaf 20 parts, 11 parts, butter, green tea 20 parts, 20 parts, milk, cucumber 25 parts, 250 parts, water.
4. a kind of peppermint tea flavour biscuit according to claim 1, is characterized in that: raw material comprises following formula components according to mass fraction:
Wheat flour 70 parts, 12 parts, saccharomycete, starch from sweet potato 60 parts, malt syrup 40 parts, dried peppermint leaf 25 parts, 12 parts, butter, green tea 25 parts, 25 parts, milk, cucumber 30 parts, 300 parts, water.
5. a preparation method for peppermint tea flavour biscuit according to claim 1, is characterized in that:
The processing method of described peppermint tea flavour biscuit comprises the following steps:
(1) after dried peppermint leaf, green tea, cucumber only being minced, butter is heated to 100 ~ 110 degree, adds dried peppermint leaf, green tea, cucumber frying after 25 ~ 35 minutes, obtain mixture;
(2) by after the cooling of the mixture described in (1), grind into powder, obtain mixed-powder;
(3) malt syrup, milk, butter are added water, heating is brewed into syrup, then puts into dough mixing machine with the mixed-powder described in (2), wheat flour, starch from sweet potato, yeast together with water, makes dough, standing for fermentation, after 1 ~ 2 hour, makes model with grinding tool;
(4) raw material after shaping is put into baking box, baking raw material surface yellowly;
(5) (4) are cooled to room temperature, packaging, obtains described peppermint tea flavour biscuit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510786569.XA CN105230739A (en) | 2015-11-16 | 2015-11-16 | Mint tea flavored biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510786569.XA CN105230739A (en) | 2015-11-16 | 2015-11-16 | Mint tea flavored biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105230739A true CN105230739A (en) | 2016-01-13 |
Family
ID=55028805
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510786569.XA Pending CN105230739A (en) | 2015-11-16 | 2015-11-16 | Mint tea flavored biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105230739A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106035464A (en) * | 2016-06-29 | 2016-10-26 | 佛山市高明区乐愿食品有限公司 | Mint-matcha bread and preparation method thereof |
| CN107041406A (en) * | 2017-06-27 | 2017-08-15 | 佛山科学技术学院 | A kind of cookies manufacture craft containing dried orange peel |
-
2015
- 2015-11-16 CN CN201510786569.XA patent/CN105230739A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106035464A (en) * | 2016-06-29 | 2016-10-26 | 佛山市高明区乐愿食品有限公司 | Mint-matcha bread and preparation method thereof |
| CN107041406A (en) * | 2017-06-27 | 2017-08-15 | 佛山科学技术学院 | A kind of cookies manufacture craft containing dried orange peel |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160113 |
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| WD01 | Invention patent application deemed withdrawn after publication |