CN109169772A - Colored cookies based on Sweet tea production - Google Patents
Colored cookies based on Sweet tea production Download PDFInfo
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- CN109169772A CN109169772A CN201811173209.2A CN201811173209A CN109169772A CN 109169772 A CN109169772 A CN 109169772A CN 201811173209 A CN201811173209 A CN 201811173209A CN 109169772 A CN109169772 A CN 109169772A
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D2/14—Organic oxygen compounds
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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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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention discloses the colored cookies made based on Sweet tea, by weight, it is mainly prepared from the following raw materials: 30-40 parts of sweet tea extract, 100-125 parts of Self- raising flour, 60-70 parts of butter, 40-50 parts of olive oil, 100-120 parts of shortening, 10-25 parts of milk, 25-40 parts of egg liquid, 1-3 parts of salt, positive 8-15 parts of lotus extract, 0.03-0.05 parts of antioxidant, 0.03-0.05 parts of leavening agent, juice 4-8 parts of toning.Important source material of the present invention using sweet tea extract and Yang He extract as colored cookies, and creatively use millet paste as toning juice, use olive oil as color stabilizer, the relatively general colored cookie of mouthfeel makes a good job of, product color is beautiful, full of nutrition, has certain health-care effect.This product not only enriches the market type of colored cookies, moreover it is possible to improve the utility value of the agricultural product such as Sweet tea, improve the added value of the agricultural product such as Sweet tea, have certain market prospects and economic results in society.
Description
Technical field
The present invention relates to food processing technology fields, more particularly to the colored cookies based on Sweet tea production.
Background technique
Sweet tea (Rubus suavissimus S.Lee) is the perennial machaka of rose family rubus, Sweet tea main product
It is with health role since its leaf is sweet in areas such as Liuzhou, Guilin, Wuzhou, Guangxi it is civil often with leaf when tea-drinking use,
Therefore named Sweet tea, also known as refreshing tea, is the distinctive nontoxic, low calorie in Guangxi, high sugariness and wild rare sweet taste with health care function
Plant.
It is now recognized that Sweet tea has distinguishing feature: (1) Sweet tea nature and flavor are sweet, flat, nontoxic, and in Guangxi, civil used with leaf when tea-drinking is swung
Long, being used as medicine has the effect of clearing heat and detoxicating, moistening lung, expelling phlegm and arresting coughing；Often drink has the effect of nourishing liver and kidney, relieving sore-throat, can prevent and treat heat-syndrome cough, pharynx
The diseases such as laryngitis, hoarseness；(2) Japan medical science circle finds that Sweet tea is in addition to above-mentioned medicinal function, and there are also anti-inflammatories, antianaphylaxis
Effect can effectively improve pollen hypersensitivity, abscess of throat, the symptom of patients with rhinitis all the year round；(3) people most favor contains in Sweet tea
Three kinds of most valuable ingredients: flavones, polyphenol and sweetener.Flavones has prevention and treatment cardiovascular and cerebrovascular disease, senile peripheral circulation
Disfunction etc.；Tea polyphenols can inhibit the formation of atherosclerosis, prevention and treatment of coronary heart disease；(4) rubusoside can have with various naturally
Effect ingredient is dissolved in tea, and tea is made to have sugar-free nature sweet tea, and palatable and health care unique function can be used for diabetes, hypertension
Etc. diseases adjuvant treatment；(5) to hyperhydrochloria person, having stomach invigorating to dispel, stagnant, whet the appetite digestion-aid effect；(6) person of drinking beyond one's capacity drinks
Afterwards, it can refresh oneself and sober up；(7) also have simultaneously improve the immunity of the human body, cancer-resisting, anti-aging, numerous health care function such as beauty
Energy.It is suitable for people of all ages, it is low heat value, sweet taste, the Trinitarian functional health tea of drug effect.
It is at present that separation prepares Rubusoside, Sweet tea flavones, Sweet tea from Sweet tea about the research report overwhelming majority of Sweet tea
The pure component such as polyphenol carries out the application of drug Journal of Sex Research, and product function is single, and many ingredients therein are not efficiently used, right
The comprehensive utilization degree of Sweet tea is not high.
Increasing with people's income simultaneously, improvement of living standard, healthy diet, health care food materials are increasingly by people
Concern and attention, various health care cookies are many kinds of on this basis, but Sweet tea is used for the report of colored cookies
Road does not have been reported that also.
Summary of the invention
In order to make up the defect of prior art, the present invention provides the colored cookies made based on Sweet tea.
The technical problems to be solved by the invention are achieved by the following technical programs:
Colored cookies based on Sweet tea production is mainly prepared from the following raw materials by weight: sweet tea extract
30-40 parts, 100-125 parts of Self- raising flour, 60-70 parts of butter, 40-50 parts of olive oil, 100-120 parts of shortening, milk 10-25
Part, 25-40 parts of egg liquid, 1-3 parts of salt, 0.03-0.05 parts of antioxidant, 0.03-0.05 parts of leavening agent, juice 4-8 parts of toning.
Further, the sweet tea extract the preparation method comprises the following steps:
(1) fresh sweet tea is picked, freezing processing then is carried out to it with liquid nitrogen, is crushed immediately after processing, obtains sweet tea
Tea powder minces；
(2) Sweet tea crushed material is subjected to ultrasonic extraction twice, each 50-60min obtains ultrasonic extraction liquid, wherein super for the first time
During sound extracts, 8-10 times of Sweet tea crushed material quality is added, the buffer that pH is 5.0-5.5 extracts Sweet tea, and is added again
Synthase extracts at 30-40 DEG C, and after the completion of extraction in 90 DEG C of progress enzyme-deactivating 10min, second of ultrasonic extraction, sweet tea is added
Mince 8-10 times of quality, temperature of tea powder is that 70-90 DEG C of pure water extracts Sweet tea；
(3) obtained ultrasonic extraction liquid is put into pressure pan, the ethanol solution with ultrasonic extraction liquid identical weight, pressurization is added
To 23-46MPa, and 5-9min is kept, restores normal pressure, obtain slurries；
(4) obtained slurries are stirred at 30-40 DEG C, is concentrated, spray drying obtains sweet tea extract.
Further, the technological parameter of ultrasonic extraction are as follows: ultrasonic wave 60-80W, microwave 100-400W；The buffer is
Acetic acid is configured with sodium acetate；Complex enzyme is the mixture of the cellulase that weight ratio is 7:4 and pectase；Complex enzyme adds
Dosage is the 0.1-0.5% of Sweet tea crushed material quality.
In the present invention, quick freeze processing first is carried out to Sweet tea with liquid nitrogen before extraction, before HIGH PRESSURE TREATMENT, carries out two
Secondary ultrasonic extraction, can be improved recovery rate, and extraction time is effectively reduced.The preparation method of sweet tea extract of the invention is simple,
The sweet tea extract being prepared contains the several functions compositions such as Rubusoside, sweet tea tannins, Sweet tea flavones, and extraction efficiency is high.
Rubusoside is a kind of high sugariness, natural sweetener low in calories, and sugariness is about 300 times of sucrose, and heat is only
It is the 1% of sucrose, therefore, the sweet tea extract in the present invention to contain Rubusoside does not need additional as the raw material for preparing biscuit
Sucrose is added, diabetes, obesity and hyperlipemic patients are suitable for.
Further, the antioxidant is Rosmarinus officinalis extract.
Further, the Rosmarinus officinalis extract the preparation method comprises the following steps: the fresh rosemary leaf of harvesting is removed stem, dry in the air
It is dry, it is crushed to 30-80 mesh, obtains rosemary powder；Rosemary powder is impregnated into 1-3h into the water, rosemary essence is first distilled off
Oil places into 5-8 times of amount of rosemary silty of ethyl alcohol refluxing extraction 1-3h, extracting solution progress to obtaining at 50 DEG C -60 DEG C
Concentration, spray drying obtain Rosmarinus officinalis extract.
Currently, one of the main reason for Oxidation of Fat and Oils in biscuit is food spoilage.Oxidation of Fat and Oils reaction not only reduces
Nutritive value of food, and some oxidation products also have toxic side effect, affect the quality and safety of food, and grease
It is rancid through high temperature induction accelerated oxidation.Therefore antioxidant is added in the preparation process of biscuit, antioxidant can by sources divide
For artificial synthetized oxidation preventive agent (such as BHA, BHT, PG) and natural, with the development and pairing of analysis and detection technology
At the toxicity of antioxidant, the research of safety, people are gradually inclined to use natural antioxidant.Tea polyphenols in Sweet tea can
As excellent antioxidant, grease oxidation deterioration during production and storage can be prevented to a certain extent.The present invention
For people in practice, it has been found that the simple sweet tea extract using in the present invention is as antioxidant, antioxygenic property is not ideal enough,
Be not able to satisfy the demand in market, and if in order to make the antioxygenic property of product reach requirement, need to increase sweet tea extract
Dosage, the flavor taste of product is affected as a result,.The present inventor attempts discovery by many-sided research, passes through
It is used in combination, is had been surprisingly found that, being used in combination for the two can generate synergy using Rosmarinus officinalis extract and sweet tea extract
The fan for the quality such as effect has very strong oxidation resistance, can be improved the antioxidant effect of grease, and oxidation resistance is higher than changes
Fragrant extract or wait quality sweet tea extract effect, have preferable anti-oxidation protection effect to colored cookies, can solve
The Oxidation of Fat and Oils problem that biscuit certainly obtained easily occurs in storing process, effectively extends the shelf-life of biscuit.Moreover, fan changes
The addition of fragrant extract has natural fragrance, can more protrude the mouthfeel of sweet tea extract, be obviously improved product special flavour.
It should be noted that the present invention is not particularly limited the concentration of the ethyl alcohol of use, can use commonly used in the art
Ethyl alcohol concentration carry out.
Further, the leavening agent is at least one of ammonium hydrogen carbonate, sodium bicarbonate and calcium monohydrogen phosphate.
Further, raw material further includes 8-15 parts of positive lotus extract.
Further, the positive lotus extract the preparation method comprises the following steps:
(1) surface clean of Xianyang lotus is clean, peeling, then cleaned 2-3 times with clear water, obtain positive lotus piece；
(2) positive lotus piece is put in lemon juice and impregnates 1-2d, dry after draining away the water, crushing obtains positive lotus powder；
(3) it faces south and 2-4 times of water of its weight is added in lotus powder, add the yeast powder of positive loading amount 0.3-0.7%, be uniformly mixed,
Ferment 35-40h at 32-34 DEG C, and filtering obtains fermentation liquid；
(4) fermentation liquid is stirred at 30-40 DEG C, is concentrated, spray drying obtains obtaining positive lotus extract.
Positive lotus belongs to asarum section herbaceos perennial, is a kind of dietary fiber vegetable of very high food and medicine consangunity of nutritive value
Dish, its original are the wild vegetables between being grown in mountain forest, existing in recent years by the success of China agro-technician artificial domesticating cultivation
Scale plantation is developed in provinces such as Yunnan, Anhui, Hubei.Positive lotus contains there are many amino acid, protein and cellulose abundant,
Institute's containing cellulose or a kind of holoside nutrient substance for not generating thermal energy, it is often edible, be conducive to keep alimentary canal unobstructed, maintain
Normal bowel movement function, can treat constipation, and disperse accumulation stomach invigorating has special efficacy for diabetes.Because positive lotus itself has a kind of spy
Different taste enables many people be difficult to receive, and biscuit, which is made, can seriously affect mouthfeel, limits application of the positive lotus in biscuit.This
Particular procedure is carried out to positive lotus in invention, while cleverly Yang He and sweet tea extract combining, is mentioned using Sweet tea
The unique taste of object is taken to change the taste profile of positive lotus, eliminates the special taste of positive lotus itself, while softening Sweet tea is extracted
Astringent taste in object forms peculiar flavour, improves the palatability of colored cookies, enrich the type of colored cookies,
The nutritional ingredient for increasing colored cookies again keeps the health-care efficacy of colored cookies stronger, and biscuits have more characteristic.
Moreover, colored cookies of the invention is not intended to limit target user, especially excessive eat sugar because long-term, human body is caused to get fat
With the people for inducing the diseases such as hypertension, diabetes, cardiovascular disease, kidney trouble.
Further, the toning juice is green tea soup, Black Tea, yellow tea soup or dark green tea soup.
In the present invention, is creatively coloured as toning juice to biscuit using millet paste, not only filled up previous cracker product
The situation of color dullness, and the greasy feeling that can also effectively neutralize cookies can effectively improve compared with traditional cookie biscuit
Color, fragrance and the mouthfeel of cookies, and it is full of nutrition, the theory that product is natural, healthy can be assigned.
In the present invention, the specific preparation method of green tea soup, Black Tea, yellow tea soup, dark green tea soup is not limited, it can be using this
It is prepared by the method for field routine, as an example with green tea soup, green tea soup the preparation method comprises the following steps: by 80-100 DEG C of water of green tea
Bathing, sealing bubble 0.5-10min, filtering obtains green tea soup, wherein the ratio of green tea and water is 1 gram of green tea with 50ml's
Water.
Inventor has been surprisingly found that in practice, with olive oil replacing part butter, cooperates with other components, obtained song
The mouthfeel of odd biscuit is more preferable, and energy is low, and taste is unique.And more importantly, the millet paste in the present invention as toning juice
It is easy discoloration, and in biscuit preparation, first by olive oil, antioxidant and millet paste mixing homogeneous, millet paste change can be effectively prevented
Color keeps the good natural colored of millet paste, fresh smell and mouthfeel, increases the nutritive value of biscuit, improve biscuit
Taste.
Olive oil in the present invention is formed by the fresh direct cold press of olive fruit, not heated and chemical treatment,
Retain natural nutrient component.
The preparation method of the above-mentioned colored cookies based on Sweet tea production, includes the following steps:
S1. raw material mixes: toning juice, olive oil and antioxidant being mixed, mixing liquid is obtained, by the mixing liquid
The homogeneous 1-2min under 20-30MPa obtains homogeneous mixed liquor；Sweet tea extract, butter, shortening, salt, above-mentioned homogeneous are mixed
It closes liquid to be added in blender, is stirred 3-5min；Then egg liquid is added to continue to stir 2-3min；Add milk, positive lotus
Extract is stirred 10-15min；It is eventually adding Self- raising flour, leavening agent is uniformly mixed；
S2. dough preparing: suitable quantity of water is added to be kneaded into dough mixed raw material；
S3. roll-forming: then longitudinal roll-in dough to thickness 6mm is made into the biscuit of different shape and pattern using mold；
S4. it toasts: taking out biscuit, toasted in roasting plant, the baking temperature are as follows: 180 DEG C of face fire temperature, fire in a stove before fuel is added temperature
190 DEG C of degree, baking time 5-8min；
S5. it is vacuum-packed, microwave sterilization, 5-8 DEG C of storage.
The invention has the following beneficial effects:
Important source material of the present invention using sweet tea extract and Yang He extract as colored cookies, mouthfeel are relatively general colored
Cookie makes a good job of, and product color is beautiful, full of nutrition, has certain health-care effect.This product not only enriches colored cookies
The market type of biscuit, moreover it is possible to improve the utility value of the agricultural product such as Sweet tea, improve the added value of the agricultural product such as Sweet tea, have one
Fixed market prospects and economic results in society.
In the present invention, is creatively coloured as toning juice to biscuit using millet paste, use olive oil as the color protection of millet paste
Agent, has not only filled up the situation of previous cracker product color dullness, but also can also effectively neutralize the greasy feeling of cookies, with biography
System cookies is compared, and can effectively improve the color, fragrance and mouthfeel of cookies, and full of nutrition, can assign product it is natural,
The theory of health.
Colored cookies of the invention is not intended to limit target user, especially excessive eat sugar because long-term, causes human body
Get fat and induce the people of the diseases such as hypertension, diabetes, cardiovascular disease, kidney trouble.
Specific embodiment
The present invention will now be described in detail with reference to examples, and the examples are only preferred embodiments of the present invention,
It is not limitation of the invention.
Embodiment 1
Colored cookies based on Sweet tea production is prepared from the following raw materials by weight: 35 parts of sweet tea extract,
110 parts of Self- raising flour, 45 parts of olive oil, 110 parts of shortening, 18 parts of milk, 32 parts of egg liquid, 2 parts of salt, resists 65 parts of butter
0.04 part of oxidant, 0.04 part of leavening agent, 6 parts of juice of toning.
Wherein, the sweet tea extract the preparation method comprises the following steps: (1) picks fresh sweet tea, then with liquid nitrogen to its into
Row freezing processing, is crushed immediately after processing, obtains Sweet tea crushed material；(2) Sweet tea crushed material is subjected to ultrasonic extraction twice,
Each 55min obtains ultrasonic extraction liquid, the technological parameter of ultrasonic extraction are as follows: ultrasonic wave 70W, microwave 300W；It is wherein super for the first time
During sound extracts, 9 times of Sweet tea crushed material quality is added, the buffer that pH is 5.0-5.5 extracts Sweet tea, and is added compound
Enzyme extracts at 35 DEG C, and in 90 DEG C of progress enzyme-deactivating 10min after the completion of extraction, the buffer is that acetic acid and sodium acetate configure
It forms；Complex enzyme is the mixture of the cellulase that weight ratio is 7:4 and pectase；The additive amount of complex enzyme is Sweet tea crushed material
The 0.3% of quality；In second of ultrasonic extraction, 9 times of Sweet tea crushed material quality is added, the pure water that temperature is 80 DEG C carries out Sweet tea
It extracts；(3) obtained ultrasonic extraction liquid is put into pressure pan, the ethanol solution with ultrasonic extraction liquid identical weight is added, adds
It is depressed into 36MPa, and keeps 7min, restores normal pressure, obtains slurries；(4) obtained slurries are stirred at 30-40 DEG C, is concentrated, spray
Mist is dry, obtains sweet tea extract.
The antioxidant is Rosmarinus officinalis extract；The Rosmarinus officinalis extract the preparation method comprises the following steps: by the fresh of harvesting
Rosemary leaf removes stem, dries, and is crushed to 30-80 mesh, obtains rosemary powder；Rosemary powder is impregnated into 2h into the water, first
Rosemary Oil is distilled off, places into the ethyl alcohol of 6 times of the rosemary silty amount refluxing extraction 1-3h at 55 DEG C, is mentioned to what is obtained
Liquid is taken to be concentrated, spray drying obtains Rosmarinus officinalis extract.
The leavening agent is at least one of ammonium hydrogen carbonate, sodium bicarbonate and calcium monohydrogen phosphate.
The toning juice is green tea soup；The green tea soup the preparation method comprises the following steps: by 80-100 DEG C of bubble soup of green tea,
Sealing bubble 0.5-10min, filtering obtain green tea soup, wherein the ratio of green tea and water is the water that 1 gram of green tea matches 50ml.
The preparation method of above-mentioned colour cookies, steps are as follows:
S1. raw material mixes: toning juice, olive oil and antioxidant being mixed, mixing liquid is obtained, by the mixing liquid
The homogeneous 1.5min under 25MPa obtains homogeneous mixed liquor；By sweet tea extract, butter, shortening, salt, above-mentioned homogeneous mixed liquor
It is added in blender, is stirred 3-5min；Then egg liquid is added to continue to stir 2-3min；Milk is added to be stirred
10-15min；It is eventually adding Self- raising flour, leavening agent is uniformly mixed；
S2. dough preparing: suitable quantity of water is added to be kneaded into dough mixed raw material；
S3. roll-forming: then longitudinal roll-in dough to thickness 6mm is made into the biscuit of different shape and pattern using mold；
S4. it toasts: taking out biscuit, toasted in roasting plant, the baking temperature are as follows: 180 DEG C of face fire temperature, fire in a stove before fuel is added temperature
190 DEG C of degree, baking time 5-8min；
S5. it is vacuum-packed, microwave sterilization, 5-8 DEG C of storage.
Embodiment 2
Colored cookies based on Sweet tea production is prepared from the following raw materials by weight: 30 parts of sweet tea extract,
100 parts of Self- raising flour, 60 parts of butter, 40 parts of olive oil, 100 parts of shortening, 10 parts of milk, 25 parts of egg liquid, 1 part of salt, antioxygen
0.03 part of agent, 0.03 part of leavening agent, positive 8 parts of lotus extract, 4 parts of juice of toning.
Wherein, the sweet tea extract the preparation method comprises the following steps: (1) picks fresh sweet tea, then with liquid nitrogen to its into
Row freezing processing, is crushed immediately after processing, obtains Sweet tea crushed material；(2) Sweet tea crushed material is subjected to ultrasonic extraction twice,
Each 50min obtains ultrasonic extraction liquid, the technological parameter of ultrasonic extraction are as follows: ultrasonic wave 60W, microwave 100W；It is wherein super for the first time
During sound extracts, 8 times of Sweet tea crushed material quality is added, the buffer that pH is 5.0-5.5 extracts Sweet tea, and is added compound
Enzyme extracts at 30 DEG C, and in 90 DEG C of progress enzyme-deactivating 10min after the completion of extraction, the buffer is that acetic acid and sodium acetate configure
It forms；Complex enzyme is the mixture of the cellulase that weight ratio is 7:4 and pectase；The additive amount of complex enzyme is Sweet tea crushed material
The 0.1% of quality；In second of ultrasonic extraction, 8 times of Sweet tea crushed material quality is added, the pure water that temperature is 70 DEG C carries out Sweet tea
It extracts；(3) obtained ultrasonic extraction liquid is put into pressure pan, the ethanol solution with ultrasonic extraction liquid identical weight is added, adds
It is depressed into 23MPa, and keeps 5min, restores normal pressure, obtains slurries；(4) obtained slurries are stirred at 30-40 DEG C, is concentrated, spray
Mist is dry, obtains sweet tea extract.
The antioxidant is Rosmarinus officinalis extract；The Rosmarinus officinalis extract the preparation method comprises the following steps: by the fresh of harvesting
Rosemary leaf removes stem, dries, and is crushed to 30-80 mesh, obtains rosemary powder；Rosemary powder is impregnated into 1h into the water, first
Rosemary Oil is distilled off, places into ethyl alcohol refluxing extraction 1h, extraction to obtaining at 50 DEG C of 5 times of rosemary silty amount
Liquid is concentrated, and spray drying obtains Rosmarinus officinalis extract.
The leavening agent is at least one of ammonium hydrogen carbonate, sodium bicarbonate and calcium monohydrogen phosphate.
The toning juice is Black Tea；The Black Tea the preparation method comprises the following steps: by 80-100 DEG C of bubble soup of black tea,
Sealing bubble 0.5-10min, filtering obtain Black Tea, wherein the ratio of black tea and water is the water that 1 gram of black tea matches 50ml.
Wherein, the positive lotus extract the preparation method comprises the following steps: (1) is clean by the surface clean of Xianyang lotus, peeling, then with clearly
Water cleans 2-3 times, obtains positive lotus piece；(2) positive lotus piece is put in lemon juice and impregnates 1d, dry after draining away the water, crushing obtains
Positive lotus powder；(3) it faces south and the water of 2 times of its weight is added in lotus powder, add the yeast powder of positive loading amount 0.3%, be uniformly mixed,
Ferment 35h at 32 DEG C, and filtering obtains fermentation liquid；(4) fermentation liquid is stirred at 30-40 DEG C, is concentrated, spray drying obtains
Positive lotus extract.
The preparation method of above-mentioned colour cookies, steps are as follows:
S1. raw material mixes: toning juice, olive oil and antioxidant being mixed, mixing liquid is obtained, by the mixing liquid
The homogeneous 1min under 20MPa obtains homogeneous mixed liquor；Sweet tea extract, butter, shortening, salt, above-mentioned homogeneous mixed liquor are added
Enter in blender, is stirred 3-5min；Then egg liquid is added to continue to stir 2-3min；Add milk, positive lotus extract
It is stirred 10-15min；It is eventually adding Self- raising flour, leavening agent is uniformly mixed；
S2. dough preparing: suitable quantity of water is added to be kneaded into dough mixed raw material；
S3. roll-forming: then longitudinal roll-in dough to thickness 6mm is made into the biscuit of different shape and pattern using mold；
S4. it toasts: taking out biscuit, toasted in roasting plant, the baking temperature are as follows: 180 DEG C of face fire temperature, fire in a stove before fuel is added temperature
190 DEG C of degree, baking time 5-8min；
S5. it is vacuum-packed, microwave sterilization, 5-8 DEG C of storage.
Embodiment 3
Colored cookies based on Sweet tea production is prepared from the following raw materials by weight: 40 parts of sweet tea extract,
125 parts of Self- raising flour, 70 parts of butter, 50 parts of olive oil, 120 parts of shortening, 25 parts of milk, 40 parts of egg liquid, 3 parts of salt, antioxygen
0.05 part of agent, 0.05 part of leavening agent, positive 15 parts of lotus extract, 8 parts of juice of toning.
Wherein, the sweet tea extract the preparation method comprises the following steps: (1) picks fresh sweet tea, then with liquid nitrogen to its into
Row freezing processing, is crushed immediately after processing, obtains Sweet tea crushed material；(2) Sweet tea crushed material is subjected to ultrasonic extraction twice,
Each 60min obtains ultrasonic extraction liquid, the technological parameter of ultrasonic extraction are as follows: ultrasonic wave 80W, microwave 400W；It is wherein super for the first time
During sound extracts, 10 times of Sweet tea crushed material quality is added, the buffer that pH is 5.0-5.5 extracts Sweet tea, and is added compound
Enzyme extracts at 33 DEG C, and in 90 DEG C of progress enzyme-deactivating 10min after the completion of extraction, the buffer is that acetic acid and sodium acetate configure
It forms；Complex enzyme is the mixture of the cellulase that weight ratio is 7:4 and pectase；The additive amount of complex enzyme is Sweet tea crushed material
The 0.5% of quality；In second of ultrasonic extraction, 10 times of Sweet tea crushed material quality is added, pure water at a temperature of 90 °C carries out Sweet tea
It extracts；(3) obtained ultrasonic extraction liquid is put into pressure pan, the ethanol solution with ultrasonic extraction liquid identical weight is added, adds
It is depressed into 46MPa, and keeps 9min, restores normal pressure, obtains slurries；(4) obtained slurries are stirred at 30-40 DEG C, is concentrated, spray
Mist is dry, obtains sweet tea extract.
The antioxidant is Rosmarinus officinalis extract；The Rosmarinus officinalis extract the preparation method comprises the following steps: by the fresh of harvesting
Rosemary leaf removes stem, dries, and is crushed to 30-80 mesh, obtains rosemary powder；Rosemary powder is impregnated into 3h into the water, first
Rosemary Oil is distilled off, rosemary silty amount 8 times of ethyl alcohol refluxing extraction 3h at 60 DEG C is placed into, to obtained extracting solution
It is concentrated, spray drying obtains Rosmarinus officinalis extract.
The leavening agent is at least one of ammonium hydrogen carbonate, sodium bicarbonate and calcium monohydrogen phosphate.
Wherein, the positive lotus extract the preparation method comprises the following steps: (1) is clean by the surface clean of Xianyang lotus, peeling, then with clearly
Water cleans 2-3 times, obtains positive lotus piece；(2) positive lotus piece is put in lemon juice and impregnates 2d, dry after draining away the water, crushing obtains
Positive lotus powder；(3) it faces south and 4 times of water of its weight is added in lotus powder, add the yeast powder of positive loading amount 0.7%, be uniformly mixed, 34
Ferment 40h at DEG C, and filtering obtains fermentation liquid；(4) fermentation liquid is stirred at 30-40 DEG C, is concentrated, spray drying obtains positive
Lotus extract.
The toning juice is yellow tea soup；The yellow tea soup the preparation method comprises the following steps: by 80-100 DEG C of bubble soup of yellow tea leaf,
Sealing bubble 0.5-10min, filtering obtain yellow tea soup, wherein the ratio of yellow tea leaf and water is the water that 1 gram of yellow tea leaf matches 50ml.
The preparation method of above-mentioned colour cookies, steps are as follows:
S1. raw material mixes: toning juice, olive oil and antioxidant being mixed, mixing liquid is obtained, by the mixing liquid
The homogeneous 2min under 30MPa obtains homogeneous mixed liquor；Sweet tea extract, butter, shortening, salt, above-mentioned homogeneous mixed liquor are added
Enter in blender, is stirred 3-5min；Then egg liquid is added to continue to stir 2-3min；Add milk, positive lotus extract
It is stirred 10-15min；It is eventually adding Self- raising flour, leavening agent is uniformly mixed；
S2. dough preparing: suitable quantity of water is added to be kneaded into dough mixed raw material；
S3. roll-forming: then longitudinal roll-in dough to thickness 6mm is made into the biscuit of different shape and pattern using mold；
S4. it toasts: taking out biscuit, toasted in roasting plant, the baking temperature are as follows: 180 DEG C of face fire temperature, fire in a stove before fuel is added temperature
190 DEG C of degree, baking time 5-8min；
S5. it is vacuum-packed, microwave sterilization, 5-8 DEG C of storage.
Embodiment 4
Colored cookies based on Sweet tea production is prepared from the following raw materials by weight: 33 parts of sweet tea extract,
115 parts of Self- raising flour, 63 parts of butter, 48 parts of olive oil, 105 parts of shortening, 15 parts of milk, 30 parts of egg liquid, 2 parts of salt, antioxygen
0.03 part of agent, 0.04 part of leavening agent, positive 12 parts of lotus extract, 5 parts of juice of toning.
Wherein, the sweet tea extract the preparation method comprises the following steps: (1) picks fresh sweet tea, then with liquid nitrogen to its into
Row freezing processing, is crushed immediately after processing, obtains Sweet tea crushed material；(2) Sweet tea crushed material is subjected to ultrasonic extraction twice,
Each 53min obtains ultrasonic extraction liquid, the technological parameter of ultrasonic extraction are as follows: ultrasonic wave 68W, microwave 200W；It is wherein super for the first time
During sound extracts, 9 times of Sweet tea crushed material quality is added, the buffer that pH is 5.0-5.5 extracts Sweet tea, and is added compound
Enzyme extracts at 32 DEG C, and in 90 DEG C of progress enzyme-deactivating 10min after the completion of extraction, the buffer is that acetic acid and sodium acetate configure
It forms；Complex enzyme is the mixture of the cellulase that weight ratio is 7:4 and pectase；The additive amount of complex enzyme is Sweet tea crushed material
The 0.2% of quality；In second of ultrasonic extraction, be added 8-10 times of Sweet tea crushed material quality, temperature for 75 DEG C pure water to Sweet tea into
Row extracts；(3) obtained ultrasonic extraction liquid is put into pressure pan, the ethanol solution with ultrasonic extraction liquid identical weight is added,
It is forced into 30MPa, and keeps 6min, restores normal pressure, obtains slurries；(4) obtained slurries are stirred at 30-40 DEG C, are concentrated,
Spray drying, obtains sweet tea extract.
The antioxidant is Rosmarinus officinalis extract；The Rosmarinus officinalis extract the preparation method comprises the following steps: by the fresh of harvesting
Rosemary leaf removes stem, dries, and is crushed to 30-80 mesh, obtains rosemary powder；Rosemary powder is impregnated into 2h into the water, first
Rosemary Oil is distilled off, rosemary silty amount 7 times of ethyl alcohol refluxing extraction 2h at 52 DEG C is placed into, to obtained extracting solution
It is concentrated, spray drying obtains Rosmarinus officinalis extract.
The leavening agent is at least one of ammonium hydrogen carbonate, sodium bicarbonate and calcium monohydrogen phosphate.
Wherein, the positive lotus extract the preparation method comprises the following steps: (1) is clean by the surface clean of Xianyang lotus, peeling, then with clearly
Water cleans 2-3 times, obtains positive lotus piece；(2) positive lotus piece is put in lemon juice and impregnates 1-2d, dry after draining away the water, crushing obtains
To positive lotus powder；(3) it faces south and 2-4 times of water of its weight is added in lotus powder, add the yeast powder of positive loading amount 0.4%, be uniformly mixed,
It ferments 36 hours at 33 DEG C, filters, obtain fermentation liquid；(4) fermentation liquid is stirred at 30-40 DEG C, is concentrated, spray drying,
Obtain obtaining positive lotus extract.
The toning juice is dark green tea soup；The dark green tea soup the preparation method comprises the following steps: by 80-100 DEG C of bubble soup of dark green tea leaf,
Sealing bubble 0.5-10min, filtering obtain dark green tea soup, wherein the ratio of dark green tea leaf and water is the water that 1 gram of dark green tea leaf matches 50ml.
The preparation method of above-mentioned colour cookies, steps are as follows:
S1. toning juice, olive oil and antioxidant are mixed, mixing liquid is obtained, by the mixing liquid in 22MPa
Lower homogeneous 1min, obtains homogeneous mixed liquor；Stirring is added in sweet tea extract, butter, shortening, salt, above-mentioned homogeneous mixed liquor
In machine, it is stirred 3-5min；Then egg liquid is added to continue to stir 2-3min；Add milk, positive lotus extract stirring mixes
Close 10-15min；It is eventually adding Self- raising flour, leavening agent is uniformly mixed；
S2. dough preparing: suitable quantity of water is added to be kneaded into dough mixed raw material；
S3. roll-forming: then longitudinal roll-in dough to thickness 6mm is made into the biscuit of different shape and pattern using mold；
S4. it toasts: taking out biscuit, toasted in roasting plant, the baking temperature are as follows: 180 DEG C of face fire temperature, fire in a stove before fuel is added temperature
190 DEG C of degree, baking time 5-8min；
S5. it is vacuum-packed, microwave sterilization, 5-8 DEG C of storage.
Embodiments of the present invention above described embodiment only expresses, the description thereof is more specific and detailed, but can not
Therefore limitations on the scope of the patent of the present invention are interpreted as, as long as skill obtained in the form of equivalent substitutions or equivalent transformations
Art scheme should all be fallen within the scope and spirit of the invention.
Claims (10)
1. the colored cookies based on Sweet tea production is mainly prepared from the following raw materials by weight: sweet tea extract
30-40 parts, 100-125 parts of Self- raising flour, 60-70 parts of butter, 40-50 parts of olive oil, 100-120 parts of shortening, milk 10-25
Part, 25-40 parts of egg liquid, 1-3 parts of salt, 0.03-0.05 parts of antioxidant, 0.03-0.05 parts of leavening agent, juice 4-8 parts of toning.
2. colour cookies as described in claim 1, which is characterized in that the sweet tea extract the preparation method comprises the following steps:
(1) fresh sweet tea is picked, freezing processing then is carried out to it with liquid nitrogen, is crushed immediately after processing, obtains sweet tea
Tea powder minces；
(2) Sweet tea crushed material is subjected to ultrasonic extraction twice, each 50-60min obtains ultrasonic extraction liquid, wherein super for the first time
During sound extracts, 8-10 times of Sweet tea crushed material quality is added, the buffer that pH is 5.0-5.5 extracts Sweet tea, and is added again
Synthase extracts at 30-40 DEG C, and after the completion of extraction in 90 DEG C of progress enzyme-deactivating 10min, second of ultrasonic extraction, sweet tea is added
Mince 8-10 times of quality, temperature of tea powder is that 70-90 DEG C of pure water extracts Sweet tea；
(3) obtained ultrasonic extraction liquid is put into pressure pan, the ethanol solution with ultrasonic extraction liquid identical weight, pressurization is added
To 23-46MPa, and 5-9min is kept, restores normal pressure, obtain slurries；
(4) obtained slurries are stirred at 30-40 DEG C, is concentrated, spray drying obtains sweet tea extract.
3. colour cookies as claimed in claim 2, which is characterized in that the technological parameter of ultrasonic extraction are as follows: ultrasonic wave 60-
80W, microwave 100-400W；The buffer is that acetic acid is configured with sodium acetate；Complex enzyme is the cellulose that weight ratio is 7:4
The mixture of enzyme and pectase；The additive amount of complex enzyme is the 0.1-0.5% of Sweet tea crushed material quality.
4. colour cookies as described in claim 1, which is characterized in that the antioxidant is Rosmarinus officinalis extract.
5. colour cookies as claimed in claim 4, which is characterized in that the Rosmarinus officinalis extract the preparation method comprises the following steps:
The fresh rosemary leaf of harvesting is removed into stem, is dried, 30-80 mesh is crushed to, obtains rosemary powder；Rosemary powder is put into water
Middle immersion 1-3h, is first distilled off Rosemary Oil, places into 5-8 times of amount of rosemary silty of ethyl alcohol at 50 DEG C -60 DEG C next time
Stream extracts 1-3h, and obtained extracting solution is concentrated, and spray drying obtains Rosmarinus officinalis extract.
6. colour cookies as described in claim 1, which is characterized in that the leavening agent is ammonium hydrogen carbonate, sodium bicarbonate
At least one of with calcium monohydrogen phosphate.
7. colour cookies as described in claim 1, which is characterized in that raw material further includes 8-15 parts of positive lotus extract.
8. colour cookies as claimed in claim 7, which is characterized in that the sun lotus extract the preparation method comprises the following steps:
(1) surface clean of Xianyang lotus is clean, peeling, then cleaned 2-3 times with clear water, obtain positive lotus piece；
(2) positive lotus piece is put in lemon juice and impregnates 1-2d, dry after draining away the water, crushing obtains positive lotus powder；
(3) it faces south and 2-4 times of water of its weight is added in lotus powder, add the yeast powder of positive loading amount 0.3-0.7%, be uniformly mixed,
Ferment 35-40h at 32-34 DEG C, and filtering obtains fermentation liquid；
(4) fermentation liquid is stirred at 30-40 DEG C, is concentrated, spray drying obtains obtaining positive lotus extract.
9. colour cookies as described in claim 1, which is characterized in that the toning juice is green tea soup, Black Tea, yellow tea
Soup or dark green tea soup.
10. colour cookies as claimed in claim 7, which is characterized in that preparation method includes the following steps:
S1. raw material mixes: toning juice, olive oil and antioxidant being mixed, mixing liquid is obtained, by the mixing liquid
The homogeneous 1-2min under 20-30MPa obtains homogeneous mixed liquor；Sweet tea extract, butter, shortening, salt, above-mentioned homogeneous are mixed
It closes liquid to be added in blender, is stirred 3-5min；Then egg liquid is added to continue to stir 2-3min；Add milk, positive lotus
Extract is stirred 10-15min；It is eventually adding Self- raising flour, leavening agent is uniformly mixed；
S2. dough preparing: suitable quantity of water is added to be kneaded into dough mixed raw material；
S3. roll-forming: then longitudinal roll-in dough to thickness 6mm is made into the biscuit of different shape and pattern using mold；
S4. it toasts: taking out biscuit, toasted in roasting plant, the baking temperature are as follows: 180 DEG C of face fire temperature, fire in a stove before fuel is added temperature
190 DEG C of degree, baking time 5-8min；
S5. it is vacuum-packed, microwave sterilization, 5-8 DEG C of storage.
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Application publication date: 20190111 |