CN105724515A - Vine tea biscuit and preparation method thereof - Google Patents

Abstract

The invention discloses a vine tea biscuit and a preparation method thereof. The vine tea biscuit is prepared from the following components in parts by weight: 145 to 155 parts of salad oil, 29 to 31 parts of white granulated sugar, two eggs per 180g of cake flour, 9.5 to 10.5 parts of vine tea, 170 to 190 parts of cake flour, and 5.8 to 6.2 parts of baking powder. The preparation method comprises the following steps of preparation of vine tea chips, mixing of egg white, mixing of egg liquid, adding of materials, mixing of powder, forming, and baking. The vine tea biscuit is characterized by being prepared from the following components in parts by weight: 145 to 155 parts of salad oil, 29 to 31 parts of white granulated sugar, two eggs per 180g of cake flour, 9.5 to 10.5 parts of vine tea, 170 to 190 parts of cake flour, and 5.8 to 6.2 parts of baking powder. The vine tea biscuit has the advantages that the flavor and mouth feel are good; the health-care function of the vine tea is realized, and the flavor of the biscuit is good; the vine tea is blanched by boiled water, and is directly chopped by a knife, so that the tea chips at the surface of the biscuit are obvious, and the flavor of tea is realized; the content of medical components and nutrition components in the prepared vine tea biscuit is higher, and the problems of slow releasing of medical components and easiness in losing of nutrition components in the biscuit of the prior art are effectively solved.

Description

A kind of rattan tea biscuit and its making method

technical field

The invention belongs to the technical field of vine tea biscuits, and relates to a vine tea biscuit and a manufacturing method thereof.

Background technique

Vine tea (Ampelopsis grossedentata (Hand.- Mazz.) W. T. Wang), commonly known as berry tea, dragon boat tea, mountain sweet tea, etc., is a substitute tea made from the tender stems and leaves of the genus Vitaceae. In my country's Guizhou, Hunan, Hubei, Yunnan and so on. Vine tea has the effects of clearing heat and detoxifying, regulating immunity, lowering blood sugar, lowering blood fat, lowering blood pressure, protecting liver and so on. As a typical tea-like plant, rattan tea has been developed as special medicine, health food, health drink, etc. in addition to being used as a substitute tea. Vine tea is rich in nutrients, and different drinking methods will affect the absorption of vine tea nutrients. Among them, the water-soluble protein content is 0.55%, the total amino acid content is 2.3%, and contains 17 kinds of amino acids, including 8 kinds of essential amino acids necessary for the human body. The content of flavonoids is about 41.2%.

Tea Polyphenols (Tea Polyphenols, TP) is an extract extracted from green tea, which is a general term for catechins, acetones, and phenolic acids in tea. Tea polyphenols have strong anti-oxidation, anti-aging, antibacterial, anti-virus, health care, medicinal and other functions, which are helpful for beauty, anti-radiation, diuresis and fatigue, lowering blood sugar and blood lipids, etc. Among them, tea polyphenols are highly effective against The discovery of oxidation mechanism and health care function is one of the most important achievements in the scientific research of tea in the 20th century. At present, my country's health department has approved tea polyphenols as one of my country's food additives.

Since the 1970s, people have gradually discovered that most of the antioxidants used are synthetic, and these synthetic antioxidants are more or less toxic. Therefore, countries all over the world are actively developing and developing various natural antioxidants to suppress synthetic antioxidants. The vast majority of plants contain natural antioxidant ingredients, and the development and utilization of natural antioxidants has become an important topic in the development of food science today. Most of the natural antioxidants belong to polyphenols, and the content of polyphenols in tea is unmatched by other plants. Therefore, how to extract tea polyphenols safely, simply and effectively from tea is very important.

Adopt existing biscuit making method to make rattan tea biscuit, existing problem has:

(1) The biscuit is hard but not brittle, and the crispness is poor;

(2) By adding vine tea powder, the vine tea biscuits produced have no clear scent of vine tea;

(3) Butter is hydrophobic, which can prevent the protein in the flour from absorbing water and expand, control the formation of gluten, thereby reducing the cohesion of the dough and making the biscuit dough soft, but the butter itself has a strong milk flavor, and the oil can dissolve the oil-soluble flavor Substances that have the effect of maintaining fragrance, so as to cover the flavor of vine tea;

(4) Bake at one temperature, and the baking temperature is not easy to control. The baked biscuits are either mushy or not cooked, and the taste and texture are poor.

Contents of the invention

The technical problem to be solved by the present invention is: in view of the above problems, a rattan tea biscuit and its production method are proposed to realize the health care function of the rattan tea biscuit, and the rattan tea biscuit has better flexibility, golden color and better taste , good quality, more crisp and delicate, high medicinal value and edible value, and has solved the problems existing in the prior art.

The technical scheme adopted by the present invention is: a kind of rattan tea biscuit, its component proportion by weight is: salad oil 145-155, white granulated sugar 29-31, every 180g pastry powder 2 eggs, rattan tea 9.5-10.5, pastry powder 170-190, baking powder 5.8-6.2, prepared from the above formula.

Preferably, the above-mentioned rattan tea biscuit has the following composition ratios by weight: 150 g of salad oil, 30 g of white granulated sugar, 2 eggs per 180 g of pastry powder, 10 rattan tea, 180 g of pastry powder, and 6 parts of baking powder, prepared from the above formula made.

A method for making vine tea biscuits, the method comprises the following steps:

(1) Choose fresh and tender green vine tea leaves, put them in a basin and wash them with clean water, put the washed vine tea leaves in boiling water for 30 seconds, turn off the heat, quickly take them out and cool them, chop them up with a knife and cover them with plastic wrap, and set aside;

(2) Beat the egg whites, separate half of the eggs from the egg whites and egg yolks with an egg separator, pour the egg whites into the blender, turn on the blender, beat for 1 minute, weigh one-third of the white sugar with an electronic scale, and take the Add one-third of the protein liquid, turn on the mixer and turn it to 50-60rpm at high speed and continue beating for 1 minute, then add one-third of the weighed white sugar to the protein liquid, turn on the 50-60rpm high speed and continue beating for 1 minute, then add Continue to whip the remaining white sugar at high speed until it becomes creamy, take it out for later use; this step cannot add sugar all at once, because one addition will inhibit the air denaturation of the protein in the protein and reduce the volume;

(3) Beat the egg liquid, weigh two-thirds of the white granulated sugar in the blender, add the remaining half of the egg liquid, turn on the blender and beat at a low speed of 15-20rpm for 3 minutes, turn to 50-60rpm and beat at a high speed, and stir Hit for 10 minutes to stop;

(4) Adding ingredients, slowly inject salad oil into the beaten egg liquid, and at the same time stir continuously until the egg oil is combined, then weigh the rattan tea granules prepared in step (1) of the ratio and add it to the blender and mix well manually. Continue to add the beaten egg whites and mix well;

(5) Mix the powder, weigh the proportioned pastry flour and baking powder and mix them evenly in a bowl, sieve them twice with flour, add all the sifted powders to the mixer at one time and mix them with a spoon to form a batter, static set;

(6) Forming: Take a bowl of high-gluten flour and sieve it into the batter, stir continuously until the batter forms a ball, take the dough out of the mixer and put it into a clean basin, knead it into a long strip by hand, and knead the dough into a Uniform spherical shape, put the ball into the baking tray and flatten it gently with the palm of your hand;

(7) Baking: Put the formed dough pan into the oven immediately, and bake in stages. In the first stage, the surface fire is 50°C, the bottom fire is 60°C, and bake for 2 minutes. In the second stage, Raise the surface fire to 100°C, the bottom fire to 120°C, bake for 10 minutes, and brush a layer of egg liquid on the surface of the dough cake to enter the third stage of baking. In the third stage, the surface fire is 150°C, the bottom fire is 150°C, and bake for 3 minutes. Remove from heat to cool.

Beneficial effects of the present invention: compared with prior art, following effects are arranged:

(1) The present invention is prepared under the ratio of 145-155 of salad oil, 29-31 of white sugar, 2 eggs per 180g of pastry powder, 9.5-10.5 of rattan tea, 170-190 of pastry powder and 5.8-6.2 of baking powder Rattan tea biscuits, with rattan tea biscuits have good flavor and taste, and have a high sensory evaluation through experimental verification;

(2) Because vine tea is rich in medicinal ingredients and nutrients, the vine tea biscuits made at the ratio of flour to vine tea powder is about 180:10, the active ingredients are also high, so it has a strong anti-inflammatory effect. Oxidation, anti-aging, antibacterial, anti-viral, health care, medicinal and other functions, help beauty, anti-radiation, diuretic and fatigue, lower blood sugar and blood lipids, etc.;

(3) After blanching vine tea with boiling water and chopping it with a knife, the surface of the biscuits made of tea leaves is obvious and has the flavor of tea leaves, while the biscuits made of vine tea powder do not reflect the fragrance of vine tea, and It looks similar to ordinary biscuits in appearance, and the tea powder blanched in boiling water can fully release the medicinal ingredients and nutritional value, which has higher medicinal value and higher edible value;

(4) Using salad oil instead of butter can effectively retain the fragrance of vine tea, thereby greatly improving the taste of vine tea biscuits, and avoiding the strong buttery flavor brought by butter, resulting in a weak fragrance;

(5) Low-gluten flour is used to make vine tea biscuits, because low-gluten flour is also called weak flour, or biscuit flour, and its protein content is 7%-9%. Wet gluten weight <25%. Low-gluten flour is processed from soft wheat. Its gluten is low. It is suitable for making biscuits and pastry flour. However, it has been found through experiments that biscuits made of high-gluten flour are not brittle. Very hard board, biscuits made with low-gluten flour are crispy with higher-gluten flour;

(6) Use half of the eggs to remove the yolk, stir the protein evenly and then add the ingredients in one step, which can make the baked biscuits taste better and crisp, and increase the total content of egg white, because the egg protein solidifies and loses water after being heated Less, so that the biscuit has a larger volume after ripening and a certain degree of flexibility in the mouthfeel;

(7) Mix the pastry flour and baking powder evenly, sift them, and then add them to the mixer for stirring, which can effectively distribute the baking powder evenly into the batter, and make the prepared vine tea biscuits uniform in size, thus effectively solving the current problem. The vine tea biscuits produced in the existing technology are uneven in size, because the maturity of each biscuit is about the same, and the size of Gastrodia elata at the baking temperature does not affect it. Considering the factors that affect foaming, excluding egg salad oil is baking powder, and baking powder is Add it after the salad oil, sugar and eggs are whipped into a creamy cream. If you add baking powder first and then add flour, the baking powder in the mixed batter will be uneven, resulting in part of the batter having baking powder and some not, so it will cause baking. Good vine tea biscuits are one large and one small, and sifting can also remove impurities in the flour, making the vine tea biscuits taste better;

(8) Baking through three-stage temperature, the first stage, surface fire 50 ℃, bottom fire 60 ℃, bake for 2 minutes, the second stage, surface fire rises to 100 ℃, bottom fire 120 ℃, bake for 10 minutes, and Brush a layer of egg liquid on the surface of the dough and enter the third stage of baking. In the third stage, the surface fire is 150°C, the bottom fire is 150°C, and bake for 3 minutes. Because the temperature at the beginning of the preheating stage should not be too high, if it is too high, the surface of the biscuit will be burnt The inside will be uncooked, resulting in poor taste and texture. When the biscuit batter is evenly heated, it will be heated and baked. The control of baking time and temperature will make the color of the biscuit better, and the control of the later temperature will make the biscuit completely overflow. , better color and taste.

detailed description

Embodiment 1: a kind of rattan tea biscuit, its composition ratio by weight is: salad oil 150g, white granulated sugar 30g, 2 eggs, rattan tea 10g, pastry powder 180g, baking powder 6g, and its preparation method comprises the following steps:

A method for making vine tea biscuits, the method comprises the following steps:

(1) Choose fresh and tender green vine tea leaves, put them in a basin and wash them with clean water, put the washed vine tea leaves in boiling water for 30 seconds, turn off the heat, quickly take them out and cool them, chop them up with a knife and cover them with plastic wrap, and set aside;

(2) Beat the egg whites, separate half of the eggs from the egg whites and egg yolks with an egg separator, pour the egg whites into the blender, turn on the blender, beat for 1 minute, weigh one-third of the white sugar with an electronic scale, and take the Add one-third of the protein liquid, turn on the mixer and turn it to 50-60rpm at high speed and continue beating for 1 minute, then add one-third of the weighed white sugar to the protein liquid, turn on the 50-60rpm high speed and continue beating for 1 minute, then add Continue to whip the remaining white sugar at high speed until it becomes creamy, take it out for later use; this step cannot add sugar all at once, because one addition will inhibit the air denaturation of the protein in the protein and reduce the volume;

(3) Beat the egg liquid, weigh two-thirds of the white granulated sugar in the blender, add the remaining half of the egg liquid, turn on the blender and beat at a low speed of 15-20rpm for 3 minutes, turn to 50-60rpm and beat at a high speed, and stir Hit for 10 minutes to stop;

(4) Adding ingredients, slowly inject salad oil into the beaten egg liquid, and at the same time stir continuously until the egg oil is combined, then weigh the rattan tea granules prepared in step (1) of the ratio and add it to the blender and mix well manually. Continue to add the beaten egg whites and mix well;

(5) Mix the powder, weigh the proportioned pastry flour and baking powder and mix them evenly in a bowl, sieve them twice with flour, add all the sifted powders to the mixer at one time and mix them with a spoon to form a batter, static set;

(6) Forming: Take a bowl of high-gluten flour and sieve it into the batter, stir continuously until the batter forms a ball, take the dough out of the mixer and put it into a clean basin, knead it into a long strip by hand, and knead the dough into a Uniform spherical shape, put the ball into the baking tray and flatten it gently with the palm of your hand;

(7) Baking: Put the formed dough pan into the oven immediately, and bake in stages. In the first stage, the surface fire is 50°C, the bottom fire is 60°C, and bake for 2 minutes. In the second stage, Raise the surface fire to 100°C, the bottom fire to 120°C, bake for 10 minutes, and brush a layer of egg liquid on the surface of the dough cake to enter the third stage of baking. In the third stage, the surface fire is 150°C, the bottom fire is 150°C, and bake for 3 minutes. Remove from heat to cool.

Embodiment 2: a kind of rattan tea biscuit, its component ratio by weight is: salad oil 145g, white granulated sugar 29g, 2 eggs, rattan tea 9.5g, pastry flour 170g, baking powder 5.8g, is prepared by above formula , its preparation method adopts the preparation method of embodiment 1.

Embodiment 3: a kind of rattan tea biscuit, its component ratio by weight is: salad oil 155g, white granulated sugar 31g, 2 eggs, rattan tea 10.5g, pastry powder 190g, baking powder 6.2g, is prepared by above formula , its preparation method adopts the preparation method of embodiment 1.

The rattan tea biscuits made above have the following advantages

(1) The present invention is prepared under the ratio of 145-155 of salad oil, 29-31 of white sugar, 2 eggs per 180g of pastry powder, 9.5-10.5 of rattan tea, 170-190 of pastry powder and 5.8-6.2 of baking powder Rattan tea biscuits have good flavor and taste with rattan tea biscuits;

(2) Because vine tea is rich in medicinal ingredients and nutrients, the vine tea biscuits made at the ratio of flour to vine tea powder is about 180:10, the active ingredients are also high, so it has a strong anti-inflammatory effect. Oxidation, anti-aging, antibacterial, anti-viral, health care, medicinal and other functions, help beauty, anti-radiation, diuretic and fatigue, lower blood sugar and blood lipids, etc.;

(3) After blanching vine tea with boiling water and chopping it with a knife, the surface of the biscuits made of tea leaves is obvious and has the flavor of tea leaves, while the biscuits made of vine tea powder do not reflect the fragrance of vine tea, and It looks similar to ordinary biscuits in appearance, and the tea powder blanched in boiling water can fully release the medicinal ingredients and nutritional value, which has higher medicinal value and higher edible value;

(4) Using salad oil instead of butter can effectively retain the fragrance of vine tea, thereby greatly improving the taste of vine tea biscuits, and avoiding the strong buttery flavor brought by butter, resulting in a weak fragrance;

(5) Low-gluten flour is used to make vine tea biscuits, because low-gluten flour is also called weak flour, or biscuit flour, and its protein content is 7%-9%. Wet gluten weight <25%. Low-gluten flour is processed from soft wheat. Its gluten is low. It is suitable for making biscuits and pastry flour. However, it has been found through experiments that biscuits made of high-gluten flour are not brittle. Very hard board, biscuits made with low-gluten flour are crispy with higher-gluten flour;

(6) Use half of the eggs to remove the yolk, stir the protein evenly and then add the ingredients in one step, which can make the baked biscuits taste better and crisp, and increase the total content of egg white, because the egg protein solidifies and loses water after being heated Less, so that the biscuit has a larger volume after ripening and a certain degree of flexibility in the mouthfeel;

(7) Mix the pastry flour and baking powder evenly, sift them, and then add them to the mixer for stirring, which can effectively distribute the baking powder evenly into the batter, and make the prepared vine tea biscuits uniform in size, thus effectively solving the current problem. The vine tea biscuits produced in the existing technology are uneven in size, because the maturity of each biscuit is about the same, and the size of Gastrodia elata at the baking temperature does not affect it. Considering the factors that affect foaming, excluding egg salad oil is baking powder, and baking powder is Add it after the salad oil, sugar and eggs are whipped into a creamy cream. If you add baking powder first and then add flour, the baking powder in the mixed batter will be uneven, resulting in part of the batter having baking powder and some not, so it will cause baking. Good vine tea biscuits are one large and one small, and sifting can also remove impurities in the flour, making the vine tea biscuits taste better;

(8) Baking through three-stage temperature, the first stage, surface fire 50 ℃, bottom fire 60 ℃, bake for 2 minutes, the second stage, surface fire rises to 100 ℃, bottom fire 120 ℃, bake for 10 minutes, and Brush a layer of egg liquid on the surface of the dough and enter the third stage of baking. In the third stage, the surface fire is 150°C, the bottom fire is 150°C, and bake for 3 minutes. Because the temperature at the beginning of the preheating stage should not be too high, if it is too high, the surface of the biscuit will be burnt The inside will be uncooked, resulting in poor taste and texture. When the biscuit batter is evenly heated, it will be heated and baked. The control of baking time and temperature will make the color of the biscuit better, and the control of the later temperature will make the biscuit completely overflow. , better color and taste.

Claims (3)

1. A rattan tea biscuit, characterized in that: by weight, its composition ratio is: salad oil 145-155, white granulated sugar 29-31, 2 eggs per 180g pastry powder, rattan tea 9.5-10.5, pastry powder 170- 190, baking powder 5.8-6.2, prepared from the above formula. 2. A kind of rattan tea biscuit as claimed in claim 1, is characterized in that: its component ratio by weight is: salad oil 150, white granulated sugar 30, every 180g pastry powder 2 eggs, rattan tea 10, pastry powder 180 , Baking powder 6, prepared from the above formula. 3. The preparation method of a kind of vine tea biscuit according to any one of claims 1-2, characterized in that: the method comprises the following steps: (1) Choose fresh and tender green vine tea leaves, put them in a basin and wash them with clean water, put the washed vine tea leaves in boiling water for 30 seconds, turn off the heat, quickly take them out and cool them, chop them up with a knife and cover them with plastic wrap, and set aside; (2) Beat the egg whites, separate half of the eggs from the egg whites and egg yolks with an egg separator, pour the egg whites into the blender, turn on the blender, beat for 1 minute, weigh one-third of the white sugar with an electronic scale, and take the Add one-third of the protein liquid, turn on the mixer and turn it to 50-60rpm at high speed and continue beating for 1 minute, then add one-third of the weighed white sugar to the protein liquid, turn on the 50-60rpm high speed and continue beating for 1 minute, then add Continue to whip the remaining white sugar at high speed until it becomes creamy, take it out for later use; this step cannot add sugar all at once, because one addition will inhibit the air denaturation of the protein in the protein and reduce the volume; (3) Beat the egg liquid, weigh two-thirds of the white granulated sugar in the blender, add the remaining half of the egg liquid, turn on the blender and beat at a low speed of 15-20rpm for 3 minutes, turn to 50-60rpm and beat at a high speed, and stir Hit for 10 minutes to stop; (4) Adding ingredients, slowly inject salad oil into the beaten egg liquid, and at the same time stir continuously until the egg oil is combined, then weigh the rattan tea granules prepared in step (1) of the ratio and add it to the blender and mix well manually. Continue to add the beaten egg whites and mix well; (5) Mix the powder, weigh the proportioned pastry flour and baking powder and mix them evenly in a bowl, sieve them twice with flour, add all the sifted powders to the mixer at one time and mix them with a spoon to form a batter, static set; (6) Forming: Take a bowl of high-gluten flour and sieve it into the batter, stir continuously until the batter forms a ball, take the dough out of the mixer and put it into a clean basin, knead it into a long strip by hand, and knead the dough into a Uniform spherical shape, put the ball into the baking tray and flatten it gently with the palm of your hand; (7) Baking: Put the formed dough pan into the oven immediately, and bake in stages. In the first stage, the surface fire is 50°C, the bottom fire is 60°C, and bake for 2 minutes. In the second stage, Raise the surface fire to 100°C, the bottom fire to 120°C, bake for 10 minutes, and brush a layer of egg liquid on the surface of the dough cake to enter the third stage of baking. In the third stage, the surface fire is 150°C, the bottom fire is 150°C, and bake for 3 minutes. Remove from heat to cool.