CN106614914A - Biscuit prepared from cold tea extract and preparing method - Google Patents
Biscuit prepared from cold tea extract and preparing method Download PDFInfo
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- CN106614914A CN106614914A CN201610910780.2A CN201610910780A CN106614914A CN 106614914 A CN106614914 A CN 106614914A CN 201610910780 A CN201610910780 A CN 201610910780A CN 106614914 A CN106614914 A CN 106614914A
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- cold tea
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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 biscuit prepared from cold tea extract and preparing method,which is composed of the following materials by weight: flour and cold tea extract embedding powder. The cold tea extract embedding powder is composed of the following materials by weight proportion: cold tea extract: cyclodextrin=1:2. The cold tea extract is composed of the following materials by weight: 1 part of honeysuckle, 1.5 parts of chrysanthemum, 1 part of Radix Glycyrrhizae, 1 part of Momordica grosvenori, 0.5 part of cordate houttuynia, 1 part of lophatherum gracile, 0.5 part of the root of kudzu vine, 0.5 part of fresh Rhizoma Phragmitis, 1 part of the sterculia seed, 0.5 part of mulberry leaf, 0.5 part of balloonflower root, and 0.5 part of stevia rebaudian leaf. The biscuit prepared from cold tea extract and preparing method has filtered out the extraction technique of the cold tea extract and the optimum use parameter of the cold tea extract and cyclodextrin molecular embedding, which optimizes the optimum biscuit formula. Effectiveness of the extract in biscuit is evaluated through determining the flavonoid substances in the cold tea extract of final products.
Description
Technical field
The invention belongs to technical field of food preparation, more particularly to a kind of biscuit and its system of utilization cold tea extract preparation
Preparation Method.
Background technology
At present, cold tea culture and cold tea industry go from strength to strength, and the own Jing of cold tea develops into a kind of modernization, popular drink
Material.Its as In Guangdong Province Traditional health care tea-drinking, though listed Guangdong Province's non-material cultural heritage in be protected by, it is main with
Traditional tinned drink or chain store now boils the positioning and marketing method of product form, and marketing form is narrow, it is difficult to further by
Popular institute is cognitive, limits the development of cold tea industry.The biscuit of exploitation cold tea feature extract, one is can to break through cold tea production
Bottleneck, expands cold tea industry, drives local economic development；Two can also advocate the culture of traditional Guangdong, improve the popularity of cold tea.
Although the feature biscuit market share increasingly increases, the new baked product such as monkey mushroom biscuit starts to emerge in large numbers in river,
The auxiliary material addition of common " integration of drinking and medicinal herbs " is concentrated mainly on to its functional addition research, it is this kind of to cold tea with a long history
Extract is less as feature addition research.Research cold tea preparation technology, and the processing to flavones content and storage stability
Detect to evaluate fire function under baked product has partly, on the one hand can make up the blank of Related Research Domain, abundant cold tea
Basic research, the determination for being on the other hand alternatively cold tea extract effect provides certain theoretical foundation, is feature biscuit
Industrialized production provides certain practical advice.
(1) present Research analysis both at home and abroad：
The report applied in biscuit currently without cold tea extract both at home and abroad, but the wherein key technology in project it
One cold tea composition and the research extracted have suitable report.
Common leach extraction method has：The flavones such as Hot water extraction, alcohol extracting method, steam cooking method, ultrasound, microwave radiation technology extraction
Class compound is active component main in Chinese herbal medicine, and the state that flavone compound is present in Chinese herbal medicine different tissues is different.
Spending, in leaf, fruit, flavones is mainly with the presence of sugared seedling class form, and in the hard tissue such as root, then it is many with the trip of non-glycoside
Exist from form.For the glucosides class material of Flavonoid substances, often from the solvent that polarity is larger；And for the leaching of aglycon composition
Carry, preferably using the less solvent of polarity.
The raw material of cold tea is mainly the flower (honeysuckle) of plant, leaf (lophatherum gracile, mulberry leaf, Asiatic plantain, cordate houttuynia) or fruit,
Many flavonoid glycosides larger containing polarity in this kind of raw material, typically select polarity larger and low cost flooding.For comparison side
Removing with impurity such as the chlorophyll deposited just, reduces subsequent filter difficulty, multiplex hot water extraction.
The qualitative characteristics such as mouthfeel, color and luster, local flavor, the nutritive index of antipyretic beverage depend on soluble in leaching process leaching
The series of physical chemical change of thing, and this change and material quality, diffusion water, temperature, time, liquid ratio, extracting times
Deng related.Tenor and Acidity of Aikalinity in water will affect to leach amount of substance, and its reason is Ca present in water2+、Mg2+Deng
Metal ion can occur hydrophobic effect and form precipitation with the protein in extract, many cruel class materials.In Acidity of Aikalinity can affect
The existence of inclusion such as flavones, many meal with wine, protein etc., and then affect its stability.Research shows that deionized water is because of its metal
Ion concentration is low and in faintly acid, cruel class content of material highest in the extract for obtaining.Temperature mainly affects extracting efficiency and battalion
Foster material stability.Increase temperature, it is possible to increase the solubility and diffusion coefficient of solable matter, improve leaching rates；And it is appropriate
Heat up, enzymatic structure can be destroyed, make protein coagulating, improve extract stability；But, temperature is too high, can cause part temperature-sensitive
Property material damage, impurity content improve, affect extract quality and increase subsequent filter pressure.At present, more using high-temp extracting,
Extraction temperature general control is at 60-100 DEG C.Song Zhaojun etc. has found that the honeysuckle under 90 DEG C of extracting conditions, chrysanthemum, Radix Glycyrrhizae is combined
The solid content highest of cold tea, Hu Yueying etc. have found to the research of chrysanthemum extracting condition, in 85 DEG C of extracting conditions after chrysanthemum crushing
Lower amino acid content is maximum.The time of extraction is relevant with extraction temperature, and the time that temperature height is then extracted is short, and temperature is low, extracts
Time is long, and hot water extraction, the time is generally l-3h.
Cyclodextrin embedding aspect, beta-schardinger dextrin can by hydrophobic interior cavities wrap up unfavorable flavor substance so that prevent its with
Taste bud is acted on or by with the bitterness receptors gate-keePer protein-interactings of taste bud and its fiber crops are thin and reach bitter taste and take off
The effect removed.The advantage of β-CD investments is mainly reflected in：(1) pessimal stimulation of the functional component to sense organ of poor taste, is covered,
Improve local flavor；(2) loss of effumability composition, is reduced；(3) solubility of lyophobic dust, is improved, suppresses it in the solution
Precipitation.The research such as king Yunnan bodinier elsholtzia herb compound health cold tea finds that 0.4% beta-schardinger dextrin of addition effectively drops by boiling 1min
Low bitter taste.Zou etc. have found that addition 0.6%-0.8% beta-schardinger dextrins can effectively cover balsam pear when clear type bitter gourd herb tea is developed
Bitter taste, while can also promote poorly water-soluble active component dissolve, improve clarity, reach improve mouthfeel and reservation effect into
Divide double action.Leaf etc. is used for the de- hardship of sweet potato leaves fruit juice using beta-schardinger dextrin, when addition is 0.6%, both can reach de- hardship
Effect and flavones functional component is remained to greatest extent.Poplar etc. is precooked using pulp and cooperates with the de- hardship of P- cyclodextrin embeddings, effectively
The bitter taste for masking shaddock fruit juice.Xu etc. studies cyclodextrin to the clathration of flavones and is applied to GINKGO BILOBA EXTRACT and carries
Take, its result shows：Extracting flavonoids rate after addition cyclodextrin is the 171% of traditional water seaoning, the 114% of alcohol extracting method.Etc.
The beta-schardinger dextrin of addition 0.04% is used for the de- hardship of golden Chinese parasol tree wine, and effect is obvious.
At present application of the cold tea extract in characteristic biscuit do not have the Extraction technique of optimal cold tea extract and
Optimization biscuit optimum formula.
The content of the invention
It is an object of the invention to provide a kind of biscuit of utilization cold tea extract preparation and preparation method thereof, it is intended to solve
Application of the cold tea extract in characteristic biscuit at present does not have the Extraction technique of optimal cold tea extract and optimization biscuit
The problem of optimum formula.
The present invention is achieved in that
Biscuit prepared by a kind of utilization cold tea extract, this is flour and cool using biscuit component prepared by cold tea extract
Tea extraction embeds powder, and cold tea extract embedding powder component is made up of cold tea extract and cyclodextrin, cold tea extract and
Cyclodextrin is by weight：Cold tea extract：Cyclodextrin=1:2；
Cold tea extract component by weight is by 1 part of honeysuckle, 1.5 parts of chrysanthemum, 1 part of Radix Glycyrrhizae, 1 part of Momordica grosvenori, fish
0.5 part of raw meat grass, 1 part of lophatherum gracile, 0.5 part of the root of kudzu vine, 0.5 part of fresh Rhizoma Phragmitis, 1 part of the sterculia seed, 0.5 part of mulberry leaf, 0.5 part of balloonflower root, stevia rebaudianum
0.5 part of composition of leaf.
Another object of the present invention is the preparation method for providing biscuit prepared by a kind of utilization cold tea extract including following
Step：
Cold tea extract embedding powder is produced：Cold tea extract is weighed, is cleaned after mixing, chopping is added by weight edible
Alcohol is extracted, and to gained leaching liquor evaporation after extraction, obtains concentrated medicament, and concentrated medicament presses certain mass than mixed with cyclodextrin
Close the embedding powder that cold tea extract is obtained；
The embedding powder of obtained cold tea extract is mixed by weight, baked with biscuit shredded coconut stuffing product, is obtained and is utilized cold tea
Biscuit prepared by extract.
Further, cold tea extract embedding powder produces concrete grammar and is：
Weigh cold tea extract and clean after mixing, shred to 2mm-3mm, according to weight portion take 1 part of cold tea extract and
20 parts of edible alcohol；Ultrasonic-leaching 0.5h-2h or the static extraction of 90% edible alcohol in micro-boiling with 75% edible alcohol
12h；Filtrate is obtained with 200 mesh filter-cloth filterings to gained leaching liquor after extraction, by filtrate rotary evaporation to concentrated medicament；According to weight
1 part of amount part concentrated medicament is stirred embedding and is fabricated to cold tea extract embedding powder with 2 parts of ratios of cyclodextrin.
Further, extracting optimization method is：
Extraction time it is preferred：Take a certain amount of (can for 10kg or other) cold tea raw material, deionized water cleaning 2-3
It is secondary, 200 mesh are ground into after drying, in terms of raw material dry weight, by liquid ratio 30:Solution is removed in 1 addition, in the case where temperature is for 85 degrees Celsius,
Extraction 30min-90min, with 400 mesh filter-cloth filterings, is cooled to room temperature, takes filtrate and 5min is centrifuged at 3,000 rpm, takes supernatant
Liquid, determines flavones content, calculates extracting flavonoids rate, and per group is averaged for parallel three times；
Extraction temperature it is preferred：A certain amount of cold tea raw material is taken, deionized water is cleaned 2-3 time, in terms of raw material dry weight, by liquid
Material compares 30:1 adds deionized water, and at 45 DEG C -95 DEG C 60min is extracted, and with 400 mesh filter-cloth filterings, is cooled to room temperature, takes filtrate and exists
5min is centrifuged under 3000rpm, supernatant is taken, flavones content is determined, extracting flavonoids rate is calculated, per group is averaged for parallel three times；
Preferable temperature；
Extract the preferred of liquid ratio：Take a certain amount of cold tea raw material, deionized water is cleaned 2-3 time, 85 DEG C of temperature, with raw material
Dry weight meter, controls liquid ratio for 20-40:1 extraction 60min, with 400 mesh filter-cloth filterings, is cooled to room temperature, takes filtrate 3000rpm
Centrifugation 5min, takes supernatant, determines flavones content, calculates extracting flavonoids rate, and per group is averaged for parallel three times；It is preferred that liquid material
Than；
Optimize cold tea extracting technology using response phase method：In preferred, extraction temperature preferred, the extraction liquid material of extraction time
Ratio it is preferred on the basis of the more excellent extracting condition that obtains, using an extracting technology, taking extraction time, temperature, liquid ratio is
Independent variable, with extracting flavonoids rate as response, using Three factors-levels response phase method cold tea extracting technology is further optimized, excellent
Select extraction time, temperature, liquid ratio.
Another object of the present invention is the eating method for providing biscuit prepared by a kind of utilization cold tea extract, and this is using cool
The eating method of biscuit prepared by tea extraction is：3% time system of the powder content less than flour total amount is embedded to cold tea extract
Biscuit prepared by the utilization cold tea extract for obtaining eats.
The Extraction technique of the cold tea extract that the present invention has been filtered out；Cold tea extract has been filtered out with cyclodextrin point
The best use of parameter that attached bag is buried；Optimize biscuit optimum formula；By the flavones in the cold tea extract for determining final products
Class material have rated effectiveness of the extract in biscuit.
The characteristic of the present invention is simultaneously integration of drinking and medicinal herbs and Feature of Traditional Lingnan cold tea culture to be incorporated in biscuit exploitation, develops one
Planting existing feature can to a certain degree reduce the biscuit of " getting angry " again, greatly reduce the image of biscuit " getting angry ", and raising bakes product
The sales advantage of product.Innovation is that the modern extraction process of application first substitutes traditional infusion extraction process, further carries
The active ingredient of height extraction cold tea；Secondly, the impact of cold tea extract taste in biscuit is reduced with some taste conditioning agents,
Make it easier to be esthetically acceptable to the consumers；Finally, add cold tea come Indirect evaluation by the composition of general flavone in detection product to extract
Baked product reduces " getting angry " this traditional traditional Chinese medical science index after thing, to reach more scientific evaluation.
Description of the drawings
Fig. 1 is the preparation method flow chart of biscuit prepared by the utilization cold tea extract that the present invention is provided.
Specific embodiment
In order that the objects, technical solutions and advantages of the present invention become more apparent, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that specific embodiment described herein is not used to only to explain the present invention
Limit the present invention.
The application principle of the present invention is described in detail below in conjunction with the accompanying drawings.
Biscuit prepared by a kind of utilization cold tea extract, this is flour and cool using biscuit component prepared by cold tea extract
Tea extraction embeds powder, and cold tea extract embedding powder component is made up of cold tea extract and cyclodextrin, cold tea extract and
Cyclodextrin is by weight：Cold tea extract：Cyclodextrin=1:2；
Cold tea extract component by weight is by 1 part of honeysuckle, 1.5 parts of chrysanthemum, 1 part of Radix Glycyrrhizae, 1 part of Momordica grosvenori, fish
0.5 part of raw meat grass, 1 part of lophatherum gracile, 0.5 part of the root of kudzu vine, 0.5 part of fresh Rhizoma Phragmitis, 1 part of the sterculia seed, 0.5 part of mulberry leaf, 0.5 part of balloonflower root, stevia rebaudianum
0.5 part of composition of leaf.
As shown in Figure 1：A kind of preparation method of biscuit prepared by utilization cold tea extract is comprised the following steps：
S101：Cold tea extract embedding powder is produced：Cold tea extract is weighed, is cleaned after mixing, chopping is added by weight
Edible alcohol is extracted, and to gained leaching liquor evaporation after extraction, obtains concentrated medicament, and concentrated medicament presses certain mass with cyclodextrin
Than the embedding powder for being mixed to prepare cold tea extract；
S102：The embedding powder of obtained cold tea extract is mixed by weight, baked with biscuit shredded coconut stuffing product, is obtained and is utilized
Biscuit prepared by cold tea extract.
The cold tea extract embedding powder produces concrete grammar and is：
Weigh cold tea extract and clean after mixing, shred to 2mm-3mm, according to weight portion take 1 part of cold tea extract and
20 parts of edible alcohol；Ultrasonic-leaching 0.5h-2h or the static extraction of 90% edible alcohol in micro-boiling with 75% edible alcohol
12h；Filtrate is obtained with 200 mesh filter-cloth filterings to gained leaching liquor after extraction, by filtrate rotary evaporation to concentrated medicament；According to weight
1 part of amount part concentrated medicament is stirred embedding and is fabricated to cold tea extract embedding powder with 2 parts of ratios of cyclodextrin.
Extracting optimization method is：
Extraction time it is preferred：A certain amount of cold tea raw material is taken, deionized water is cleaned 2-3 time, and 200 are ground into after drying
Mesh, in terms of raw material dry weight, by liquid ratio 30:Solution is removed in 1 addition, in the case where temperature is for 85 degrees Celsius, extracts 30-90min, uses 400
Mesh filter-cloth filtering, is cooled to room temperature, takes filtrate and 5min is centrifuged at 3,000 rpm, takes supernatant, determines flavones content, calculates yellow
Ketone recovery rate, per group is averaged for parallel three times；It is preferred that extraction time；
Extraction temperature it is preferred：A certain amount of cold tea raw material is taken, deionized water is cleaned 2-3 time, in terms of raw material dry weight, by liquid
Material compares 30:1 adds deionized water, extracts 60min at 45 DEG C -95 DEG C respectively, with 400 mesh filter-cloth filterings, is cooled to room temperature, takes
Filtrate is centrifuged at 3,000 rpm 5min, takes supernatant, determines flavones content, calculates extracting flavonoids rate, and per group is made even for parallel three times
Average；Preferable temperature；
Extract the preferred of liquid ratio：Take a certain amount of cold tea raw material, deionized water is cleaned 2-3 time, 85 DEG C of temperature, with raw material
Dry weight meter, controls liquid ratio for 20-40:1 extraction 60min, with 400 mesh filter-cloth filterings, is cooled to room temperature, takes filtrate 3000rpm
Centrifugation 5min, takes supernatant, determines flavones content, calculates extracting flavonoids rate, and per group is averaged for parallel three times；It is preferred that liquid material
Than；
Optimize cold tea extracting technology using response phase method：In preferred, extraction temperature preferred, the extraction liquid material of extraction time
Ratio it is preferred on the basis of the more excellent extracting condition that obtains, using an extracting technology, taking extraction time, temperature, liquid ratio is
Independent variable, with extracting flavonoids rate as response, using Three factors-levels response phase method cold tea extracting technology is further optimized, excellent
Select extraction time, temperature, liquid ratio.
The present invention provides a kind of eating method of biscuit prepared by utilization cold tea extract, and this is prepared using cold tea extract
The eating method of biscuit be：It is obtained less than 3% time of flour total amount to cold tea extract embedding powder content to utilize cold tea
Biscuit prepared by extract eats.
The present invention by orthogonal or response area-method contrived experiment, with slurry and ethanol different feed liquid ratio, the reaction time,
Ultrasonic intensity is used as test factor；Achieve the best use of parameter of cold tea extract and cyclodextrin molecular embedding；Using just
Area-method optimization biscuit optimum formula is handed over or responds, each main component is used as test factor；Surveyed using ultraviolet specrophotometer
Determine the Flavonoid substances content of final products.
The Extraction technique of the cold tea extract that the present invention has been filtered out；Cold tea extract has been filtered out with cyclodextrin point
The best use of parameter that attached bag is buried；Optimize biscuit optimum formula；By the flavones in the cold tea extract for determining final products
Class material have rated effectiveness of the extract in biscuit.
The food material and chemical reagent adopted in the present invention is all international conventional raw materials and medicine.This
The technology and method of the food processings such as bright extraction, biscuit processing, essence and flavoring agent allotment to functional food material, it is involved
The methods and techniques of biscuit routine physics and chemistry microbial indicators detected and flavonoids etc. functionality active component detection have to instruct to be made
With.
The characteristic of the present invention is simultaneously integration of drinking and medicinal herbs and Feature of Traditional Lingnan cold tea culture to be incorporated in biscuit exploitation, develops one
Planting existing feature can to a certain degree reduce the biscuit of " getting angry " again, greatly reduce the image of biscuit " getting angry ", and raising bakes product
The sales advantage of product.Innovation is that the modern extraction process of application first substitutes traditional infusion extraction process, further carries
The active ingredient of height extraction cold tea；Secondly, the impact of cold tea extract taste in biscuit is reduced with some taste conditioning agents,
Make it easier to be esthetically acceptable to the consumers；Finally, add cold tea come Indirect evaluation by the composition of general flavone in detection product to extract
Baked product reduces " getting angry " this traditional traditional Chinese medical science index after thing, to reach more scientific evaluation.
Presently preferred embodiments of the present invention is the foregoing is only, not to limit the present invention, all essences in the present invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (5)
1. a kind of biscuit that prepared by utilization cold tea extract, it is characterised in that the biscuit component prepared using cold tea extract
For flour and cold tea extract embedding powder, the cold tea extract embedding powder component is made up of cold tea extract and cyclodextrin, cool
Tea extraction and cyclodextrin are by weight：Cold tea extract：Cyclodextrin=1:2；
Cold tea extract component by weight is by 1 part of honeysuckle, 1.5 parts of chrysanthemum, 1 part of Radix Glycyrrhizae, 1 part of Momordica grosvenori, cordate houttuynia
0.5 part, 1 part of lophatherum gracile, 0.5 part of the root of kudzu vine, 0.5 part of fresh Rhizoma Phragmitis, 1 part of the sterculia seed, 0.5 part of mulberry leaf, 0.5 part of balloonflower root, stevia rebaudian leaf 0.5
Part composition.
2. a kind of preparation method of biscuit prepared by utilization cold tea extract as claimed in claim 1, it is characterised in that the utilization
The preparation method of biscuit prepared by cold tea extract is comprised the following steps：
Cold tea extract embedding powder is produced：Cold tea extract is weighed, is cleaned after mixing, edible alcohol is added by weight in chopping
Extracted, to gained leaching liquor evaporation after extraction, obtained concentrated medicament, concentrated medicament is mixed system with cyclodextrin by certain mass ratio
Obtain the embedding powder of cold tea extract；
The embedding powder of obtained cold tea extract is mixed by weight, baked with biscuit shredded coconut stuffing product, is obtained and is extracted using cold tea
Biscuit prepared by thing.
3. the method for the biscuit for being prepared using cold tea extract as claimed in claim 2, it is characterised in that
The cold tea extract embedding powder produces concrete grammar and is：
Weigh cold tea extract and clean after mixing, shred to 2mm-3mm, take 1 part of cold tea extract according to weight portion and eat
20 parts of alcohol；With 75% edible alcohol in micro-boiling the ultrasonic-leaching 0.5h-2h or static extraction 12h of 90% edible alcohol；
Filtrate is obtained with 200 mesh filter-cloth filterings to gained leaching liquor after extraction, by filtrate rotary evaporation to concentrated medicament；According to weight portion
1 part of concentrated medicament is stirred embedding and is fabricated to cold tea extract embedding powder with 2 parts of ratios of cyclodextrin.
4. the method for the biscuit for being prepared using cold tea extract as claimed in claim 2, it is characterised in that extraction optimization method
For：
Extraction time it is preferred：A certain amount of cold tea raw material is taken, deionized water is cleaned 2-3 time, and 200 mesh are ground into after drying, with
Raw material dry weight meter, by liquid ratio 30:Solution is removed in 1 addition, in the case where temperature is for 85 degrees Celsius, extracts 30min-90min, uses 400 mesh
Filter-cloth filtering, is cooled to room temperature, takes filtrate and 5min is centrifuged at 3,000 rpm, takes supernatant, determines flavones content, calculates flavones
Recovery rate, per group is averaged for parallel three times；It is preferred that extraction time；
Extraction temperature it is preferred：A certain amount of cold tea raw material is taken, deionized water is cleaned 2-3 time, in terms of raw material dry weight, by liquid ratio
30:1 adds deionized water, and at 45 DEG C -95 DEG C 60min is extracted, and with 400 mesh filter-cloth filterings, is cooled to room temperature, takes filtrate and exists
5min is centrifuged under 3000rpm, supernatant is taken, flavones content is determined, extracting flavonoids rate is calculated, per group is averaged for parallel three times；
Preferable temperature；
Extract the preferred of liquid ratio：Take a certain amount of cold tea raw material, deionized water is cleaned 2-3 time, 85 DEG C of temperature, with raw material dry weight
Meter, controls liquid ratio for 20-40:1 extraction 60min, with 400 mesh filter-cloth filterings, is cooled to room temperature, takes filtrate 3000rpm centrifugations
5min, takes supernatant, determines flavones content, calculates extracting flavonoids rate, and per group is averaged for parallel three times；
Optimize cold tea extracting technology using response phase method：In the preferred, extraction temperature preferred, extraction liquid ratio of extraction time
It is preferred that on the basis of the more excellent extracting condition that obtains, using an extracting technology, it is from becoming to take extraction time, temperature, liquid ratio
Amount, with extracting flavonoids rate as response, using Three factors-levels response phase method cold tea extracting technology is further optimized.
5. a kind of eating method of biscuit prepared by utilization cold tea extract as claimed in claim 1, it is characterised in that the profit
The eating method of biscuit prepared with cold tea extract is：Powder content is embedded to cold tea extract less than the 3% of flour total amount
The lower obtained biscuit prepared using cold tea extract is eaten.
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Cited By (1)
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|---|---|---|---|---|
| CN106305883A (en) * | 2016-11-03 | 2017-01-11 | 吴巨贤 | Preparation method of cake based on herbal tea extract |
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| 谢丽芬 等: ""凉茶中总黄酮含量测定方法的研究"", 《食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106305883A (en) * | 2016-11-03 | 2017-01-11 | 吴巨贤 | Preparation method of cake based on herbal tea extract |
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