CN106035571A - Functional biscuits containing black tea extract and preparation method thereof - Google Patents
Functional biscuits containing black tea extract and preparation method thereof Download PDFInfo
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- CN106035571A CN106035571A CN201610688063.XA CN201610688063A CN106035571A CN 106035571 A CN106035571 A CN 106035571A CN 201610688063 A CN201610688063 A CN 201610688063A CN 106035571 A CN106035571 A CN 106035571A
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- postfermented tea
- baking
- preparation
- black tea
- dry powder
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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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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses functional biscuits containing black tea extract and a preparation method thereof, and belongs to the technical field of food processing. According to the invention, the black tea extract is added in the raw materials and auxiliary materials for preparing the biscuits; and the preparation method thereof comprises the following steps: carrying out pre-mixing, blending the flour, carrying out settling, carrying out rolling, carrying out punch-print shaping, carrying out baking, carrying out cooling and arranging, and carrying out packaging, so that the products of the functional biscuits containing the black tea extract are prepared. The preparation method is convenient to operate, and is suitable for industrialized production. The water-soluble concentrated extract of the black tea is utilized as an auxiliary material of the biscuits in the late stage of baking, so that the prepared biscuits are mellower in flavor and higher in nutritive values.
Description
Technical field
The present invention relates to a kind of functional cookies containing black tea extract and preparation method thereof, belong to foods processing technique
Field.
Background technology
Postfermented tea is one of six big teas, has obvious blood fat reducing and antiobesity action.Main function composition includes catechin
Class and derivant, flavonoid, anthocyanidin and proanthocyanidins, organic acid, alkaloids, theaflavin and derivant thereof, and
Most chemical compositions are the humble or non-existent active substances of content in other teas.Meanwhile, cookies is to be main with wheat flour
Raw material, adds sugar, oils and fats and other raw materials, the food that mouthfeel through adjusting the techniques such as powder, molding and baking to make is loose or crisp.
Because it has the features such as storage tolerance, portable and multiple tastes, deeply liked by consumer's particularly teenager.
At present, some functional components are added in cookies, be one of the direction of cookies industry development.Add postfermented tea to carry
Take the cookies of thing and not only can be in harmonious proportion flavour, increase color, the most again can aid digestion, stomach warming, relieving alcoholic intoxication, blood fat reducing etc., be the best
Health food, not only can appetite stimulator, but also can disease preventing and treating and strengthen health, reach tea and food perfect adaptation.But mesh
Front is directly to add in cookies, so after dry Folium Camelliae sinensis pulverizing using teas product as the health-caring biscuit production method of adjuvant
Cause the effectiveness functional components wretched insufficiency in product, reduce commercial value and the attraction of product.And then this type of Folium Camelliae sinensis
The added value of functional cookies is not enough.Meanwhile, having water solubility extract and ethanol-soluble extractives in postfermented tea, wherein alcohol-soluble is extracted
Thing obtains in room temperature to 40 DEG C, and water solubility extract uses hot bath (more than 90 DEG C) extraction to obtain, therefore uses the water of postfermented tea
Soluble extract is as cookies adjuvant when the later stage bakes, and functional component i.e. black tea extract, more resistant to high temperature, is suitably processed.Therefore should
The black tea extract functional cookies local flavor that production technology obtains is stronger, and nutritive value is higher.
Summary of the invention
It is an object of the invention to provide a kind of functional cookies containing black tea extract and preparation method thereof, be different from biography
System directly adds in cookies after dry Folium Camelliae sinensis pulverizing, uses postfermented tea water solubility extract, and cookies local flavor is stronger, nutriture value
It is worth higher.
Technical scheme, a kind of functional cookies containing black tea extract, supplementary material formula by weight
For: butter 30-40 part, baking powder 1-2 part, postfermented tea water solubility extract dry powder 2-8 part, salt 0.6-1 part, white sugar 30-40 part,
Dried whole-egg 15-20 part, water 50-70 part, Self-raising flour 120-130 part.
The preparation method of the described functional cookies containing black tea extract, processing step is:
(1) supplementary material is got the raw materials ready: by butter 30-40 part, baking powder 1-2 part, postfermented tea water solubility extract dry powder 2-8 part, salt 0.6-1
Part, white sugar 30-40 part, dried whole-egg 15-20 part, water 50-70 part, Self-raising flour 120-130 part is got the raw materials ready；
(2) premix: Self-raising flour, postfermented tea water solubility extract dry powder and dried whole-egg were mixed 80-100 mesh sieve standby；
(3) flour modulation: after butter room temperature softens, stirring, to smooth, add and is dissolved in the salt of water, white sugar and baking powder, with step
Suddenly, after the powder of (2) gained premix is mixed thoroughly, flour is modulated agglomerating through 15-25min；
(4) stand: step (3) gained dough, before rolling, stands 12-18min；
(5) rolling: repeatedly fold during rolling and 90-degree rotation, needs rolling 8-12 time, make dough become thickness is uniform, form is smooth,
Wearing of smooth surface and exquisite quality；
(6) moulding moulage: make round biscuit with round mould, is neatly placed in the baking tray coating oil；
(7) baking: using 160-200 DEG C as upper furnace temperature, biscuit is toasted by 120-150 DEG C as lower furnace temperature, used time 10-
15min, the biscuit water content that makes to come out of the stove is 2%-3%；
(8) cooling arranges: the shape after cooling of the biscuit after coming out of the stove is complete, clear patterns, and color is vivid, rejects and does not meets product
The defect ware of organoleptic requirements；
(9) packaging: after step (8) gained cookies has cooled down, utilizes sealing machine of bleeding to pack, obtains carrying containing postfermented tea
Take the functional cookies of thing.
The preparation method of described postfermented tea water solubility extract dry powder is: after being pulverized by postfermented tea, crosses 100 mesh sieve, according to solid
Liquid mass ratio 1 5-10 adds in water-bath, and when temperature 90-95 DEG C, extraction processes 2-4h, and period ceaselessly stirs, after
Sucking filtration, filtrate is concentrated to the 15%-20% of former filtrate volume through 0.01-0.04MPa, 45-60 DEG C of rotary evaporation in vacuo, then sprays
After drying, obtain the dry powder of postfermented tea water extract, pack, standby.
Described spray drying, inlet temperature is 110-120 DEG C, and outlet temperature is 60-80 DEG C.
Beneficial effects of the present invention: simple operation of the present invention, is suitable for industrialized production, uses the water solublity of postfermented tea to concentrate and carries
Taking thing as cookies adjuvant after the later stage bakes, the cookies local flavor obtained is stronger, and nutritive value is higher.
Detailed description of the invention
Embodiment 1:
(1) prepared by postfermented tea water solubility extract: after being pulverized by postfermented tea, crosses 100 mesh sieve, according to the solid-to-liquid ratio of 1 10, adds
In water-bath, temperature 90 DEG C, extraction processes 3h, and period ceaselessly stirs, after sucking filtration, filtrate concentrates through rotary evaporation in vacuo
To the 20% of former filtrate volume, temperature 60 C during rotary evaporation, pressure is 0.01MPa, (inlet temperature 120 after being then spray-dried
DEG C, outlet temperature 65 DEG C) obtain the dry powder of postfermented tea water extract, pack, standby.
(2) supplementary material weighs: by factory formula, weighs Self-raising flour 120g, butter 30g, baking powder 1.5g, postfermented tea respectively
Water solubility extract dry powder 5g, salt 1g, egg pulp 20g, white sugar 35g, water 60g.
(3) premix: Self-raising flour 120g, postfermented tea water solubility extract dry powder 5g and dried whole-egg 20g are mixed sieving for standby.
(4) flour modulation: after taking the softening of butter 30g room temperature, stirring, to the most smooth, add and is dissolved in the salt 1g of water, white sugar 35g
After in baking powder 1.5g, with step (3), the powder flour etc. of premix is mixed thoroughly, flour is modulated into by about 20min
Group.
(5) stand: dough, before rolling, stands about 15min.
(6) rolling: repeatedly fold during rolling and half-twist, need rolling to make for 10 times dough become thickness is uniform, form is smooth,
Wearing of smooth surface and exquisite quality.
(7) moulding moulage: make round biscuit with round mould, is neatly placed in the baking tray coating oil.
(8) baking: using 200 DEG C as upper furnace temperature, biscuit is toasted by 130 DEG C as lower furnace temperature, and used time 10min makes
Biscuit water content of coming out of the stove is 3%.
(9) cooling arranges: the shape after cooling of the biscuit after coming out of the stove is complete, and clear patterns, color is vivid, and rejecting does not meets
The defect ware that product sensory requires.
(10) packaging: after cookies has cooled down, utilizes sealing machine of bleeding to pack.
Embodiment 2
(1) prepared by postfermented tea water solubility extract: by postfermented tea pulverize after according to 18 solid-to-liquid ratio, add in water-bath, temperature 95
DEG C, extraction processes 2h, and period ceaselessly stirs, after sucking filtration, filtrate is concentrated to former filtrate volume through rotary evaporation in vacuo
15%, temperature 50 C during rotary evaporation, pressure is 0.01MPa, (inlet temperature 120 DEG C, outlet temperature 60 after being then spray-dried
DEG C) obtain the dry powder of postfermented tea water extract, pack, standby.
(2) supplementary material weighs: by factory formula, weighs Self-raising flour 125g, butter 35g, baking powder 1.5g, postfermented tea respectively
Water solubility extract dry powder 5g, salt 1g, egg pulp 20g, white sugar 40g and water 70g.
(3) premix: Self-raising flour 125g, postfermented tea water solubility extract dry powder 5g and dried whole-egg 20g were mixed 100 mesh sieves
Standby.
(4) flour modulation: after butter 35g room temperature softens, stirring to the most smooth, add be dissolved in the salt 1g of water, white sugar 40g and
Baking powder 1.5g, and step (3) gained premix powder flour etc. be mixed thoroughly after, flour is modulated into by about 20min
Group.
(5) stand: dough, before rolling, stands about 15min.
(6) rolling: repeatedly fold during rolling and half-twist, needs rolling 12 times, make dough become thickness is uniform, form is smooth,
Wearing of smooth surface and exquisite quality.
(7) moulding moulage: make round biscuit with round mould, is neatly placed in the baking tray coating oil.
(8) baking: using 180 DEG C as upper furnace temperature, biscuit is toasted by 120 DEG C as lower furnace temperature, used time 10-15min,
The biscuit water content that makes to come out of the stove is 2%-3%.
(9) cooling arranges: the shape after cooling of the biscuit after coming out of the stove is complete, and clear patterns, color is vivid, and rejecting does not meets
The defect ware that product sensory requires.
(10) packaging: after cookies has cooled down, utilizes sealing machine of bleeding to pack.
Embodiment 3
(1) preparation of postfermented tea water solubility extract dry powder: after being pulverized by postfermented tea, crosses 100 mesh sieve, adds according to solid-to-liquid ratio 1 10
In water-bath, when temperature 92 DEG C, extraction processes 3h, and period ceaselessly stirs, after sucking filtration, filtrate through 0.04MPa, 45 DEG C
Rotary evaporation in vacuo is concentrated to the 18% of former filtrate volume, after being then spray-dried, obtains the dry powder of postfermented tea water extract, seals
Packaging, standby.
(2) supplementary material weighs: by butter 30g, baking powder 2g, postfermented tea water solubility extract dry powder 8g, salt 0.8g, white sugar
30g, dried whole-egg 18g, water 70g, Self-raising flour 130g；
(3) premix: Self-raising flour, postfermented tea water solubility extract dry powder and dried whole-egg were mixed 100 mesh sieves standby；
(4) flour modulation: after butter room temperature softens, stirring, to smooth, add and is dissolved in the salt of water, white sugar and baking powder, with step
Suddenly, after the powder of (3) gained premix is mixed thoroughly, flour is modulated agglomerating through 25min；
(5) stand: step (4) gained dough, before rolling, stands 15min；
(6) rolling: repeatedly folding during rolling and 90-degree rotation, need rolling 12 times, thickness is uniform, form is smooth, table to make dough become
Face is smooth and the wearing of exquisite quality；
(7) moulding moulage: make round biscuit with round mould, is neatly placed in the baking tray coating oil；
(8) baking: using 200 DEG C as upper furnace temperature, biscuit is toasted by 120 DEG C as lower furnace temperature, and used time 12min makes to come out of the stove
Biscuit water content is 2%-3%；
(9) cooling arranges: the shape after cooling of the biscuit after coming out of the stove is complete, clear patterns, and color is vivid, rejects and does not meets product
The defect ware of organoleptic requirements；
(10) packaging: after step (9) gained cookies has cooled down, utilizes sealing machine of bleeding to pack, and obtains postfermented tea and extracts
Thing prepares functional cookies.
The foregoing is only embodiments of the invention, not thereby limit the scope of the claims of the present invention, any be familiar with this skill
The technical staff in art field in the technical scope that the invention discloses, the change that can readily occur in or replacement, all should contain this
Within the protection domain of invention, protection scope of the present invention should be as the criterion with described scope of the claims.
Claims (4)
1. the functional cookies containing black tea extract, it is characterised in that supplementary material formula by weight is: butter 30-
40 parts, baking powder 1-2 part, postfermented tea water solubility extract dry powder 2-8 part, salt 0.6-1 part, white sugar 30-40 part, dried whole-egg 15-
20 parts, water 50-70 part, Self-raising flour 120-130 part.
2. contain the preparation method of the functional cookies of black tea extract described in claim 1, it is characterised in that processing step is:
(1) supplementary material is got the raw materials ready: by butter 30-40 part, baking powder 1-2 part, postfermented tea water solubility extract dry powder 2-8 part, salt 0.6-1
Part, white sugar 30-40 part, dried whole-egg 15-20 part, water 50-70 part, Self-raising flour 120-130 part is got the raw materials ready；
(2) premix: Self-raising flour, postfermented tea water solubility extract dry powder and dried whole-egg were mixed 80-100 mesh sieve standby；
(3) flour modulation: after butter room temperature softens, stirring, to smooth, add and is dissolved in the salt of water, white sugar and baking powder, with step
Suddenly, after the powder of (2) gained premix is mixed thoroughly, flour is modulated agglomerating through 15-25min；
(4) stand: step (3) gained dough, before rolling, stands 12-18min；
(5) rolling: repeatedly fold during rolling and 90-degree rotation, needs rolling 8-12 time, make dough become thickness is uniform, form is smooth,
Wearing of smooth surface and exquisite quality；
(6) moulding moulage: make round biscuit with round mould, is neatly placed in the baking tray coating oil；
(7) baking: using 160-200 DEG C as upper furnace temperature, biscuit is toasted by 120-150 DEG C as lower furnace temperature, used time 10-
15min, the biscuit water content that makes to come out of the stove is 2%-3%；
(8) cooling arranges: the shape after cooling of the biscuit after coming out of the stove is complete, clear patterns, and color is vivid, rejects and does not meets product
The defect ware of organoleptic requirements；
(9) packaging: after step (8) gained cookies has cooled down, utilizes sealing machine of bleeding to pack, obtains carrying containing postfermented tea
Take the functional cookies of thing.
3. described in claim 1, contain the functional cookies of black tea extract, the preparation of described postfermented tea water solubility extract dry powder
Method, it is characterised in that: after postfermented tea is pulverized, cross 100 mesh sieve, add in water-bath according to solid-liquid mass ratio 1 5-10,
During temperature 90-95 DEG C, extraction processes 2-4h, and period ceaselessly stirs, after sucking filtration, filtrate is through 0.01-0.04MPa, 45-60
DEG C rotary evaporation in vacuo is concentrated to the 15%-20% of former filtrate volume, after being then spray-dried, obtains postfermented tea water solubility extract
Dry powder, packs, standby.
4. the preparation method of postfermented tea water solubility extract dry powder as claimed in claim 3, it is characterised in that described spray drying, enters
Mouth temperature is 110-120 DEG C, and outlet temperature is 60-80 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610688063.XA CN106035571A (en) | 2016-08-19 | 2016-08-19 | Functional biscuits containing black tea extract and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610688063.XA CN106035571A (en) | 2016-08-19 | 2016-08-19 | Functional biscuits containing black tea extract and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106035571A true CN106035571A (en) | 2016-10-26 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610688063.XA Pending CN106035571A (en) | 2016-08-19 | 2016-08-19 | Functional biscuits containing black tea extract and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902241A (en) * | 2018-07-02 | 2018-11-30 | 广东展翠食品股份有限公司 | A kind of dietary fiber tea cake and preparation method thereof |
| CN110024831A (en) * | 2019-05-28 | 2019-07-19 | 遵义医科大学 | A kind of ultrafine green tea biscuit and preparation method thereof |
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| CN101401604A (en) * | 2008-11-18 | 2009-04-08 | 中南林业科技大学 | Tea extract and uses in grain processed product |
| CN101416652A (en) * | 2008-04-30 | 2009-04-29 | 北京奥腾讯达科技有限公司 | Ganoderma lucidum polysaccharide coarse grains biscuit |
| CN104705369A (en) * | 2013-12-17 | 2015-06-17 | 云南天士力帝泊洱生物茶集团有限公司 | Tea-containing baked cooked wheaten food and technology thereof |
| CN105746653A (en) * | 2016-04-30 | 2016-07-13 | 莆田市山海天农业发展有限公司 | Kelp biscuit and preparation method thereof |
| CN105794937A (en) * | 2016-04-30 | 2016-07-27 | 莆田市山海天农业发展有限公司 | Laver biscuits and making method thereof |
-
2016
- 2016-08-19 CN CN201610688063.XA patent/CN106035571A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416652A (en) * | 2008-04-30 | 2009-04-29 | 北京奥腾讯达科技有限公司 | Ganoderma lucidum polysaccharide coarse grains biscuit |
| CN101401604A (en) * | 2008-11-18 | 2009-04-08 | 中南林业科技大学 | Tea extract and uses in grain processed product |
| CN104705369A (en) * | 2013-12-17 | 2015-06-17 | 云南天士力帝泊洱生物茶集团有限公司 | Tea-containing baked cooked wheaten food and technology thereof |
| CN105746653A (en) * | 2016-04-30 | 2016-07-13 | 莆田市山海天农业发展有限公司 | Kelp biscuit and preparation method thereof |
| CN105794937A (en) * | 2016-04-30 | 2016-07-27 | 莆田市山海天农业发展有限公司 | Laver biscuits and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902241A (en) * | 2018-07-02 | 2018-11-30 | 广东展翠食品股份有限公司 | A kind of dietary fiber tea cake and preparation method thereof |
| CN110024831A (en) * | 2019-05-28 | 2019-07-19 | 遵义医科大学 | A kind of ultrafine green tea biscuit and preparation method thereof |
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Application publication date: 20161026 |