CN111728004A - Green tea and coarse cereal biscuits and preparation method thereof - Google Patents
Green tea and coarse cereal biscuits and preparation method thereof Download PDFInfo
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- CN111728004A CN111728004A CN202010545703.8A CN202010545703A CN111728004A CN 111728004 A CN111728004 A CN 111728004A CN 202010545703 A CN202010545703 A CN 202010545703A CN 111728004 A CN111728004 A CN 111728004A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 27
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- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- 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
-
- 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
-
- 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
- A21D2/38—Seed germs; Germinated cereals; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to the field of food processing, and particularly discloses a formula of a green tea and coarse cereal biscuit and a preparation method thereof. By the formula and the preparation method, the green tea and coarse cereal biscuit rich in dietary fiber, balanced in nutrition and unique in flavor is provided.
Description
Technical Field
The invention belongs to the field of food processing, and particularly discloses a green tea and coarse cereal biscuit and a preparation method thereof.
Background
The tea mainly comprises polyphenols, proteins, alkaloids, vitamins and other organic matters and various inorganic mineral elements required by human body. By adopting the traditional method of infusing with boiled water, some insoluble or indissolvable active ingredients, such as part of vitamins and most of proteins, carbohydrates, carotene, part of minerals and the like, still remain in the tea leaves and are discarded. With the more and more sufficient understanding of the health care function of tea, the concept of drinking tea to eating tea is gradually accepted, and in recent years, tea foods are widely favored in southeast Asia, east Asia and the like.
The nutritional ingredients such as protein, fat, carbohydrate, vitamin, mineral substance, cellulose and the like in the coarse cereals are most in accordance with the proportion of the human body intake, have rich nutritional value, play an important role in modern health-care food, and have unique food therapy and dietary supplement effects.
The biscuit is a food which is baked by taking wheat flour as a main raw material and adding a proper amount of auxiliary materials under a specific process and has crisp mouthfeel, and is a general name of baked foods made of several types of flour in western-style food. With the continuous improvement of the living standard of urban and rural residents in China, the willingness of people to the nutrition of food is continuously enhanced, and the traditional biscuits cannot meet the requirements of thickness matching and nutrition balance advocated by modern diet. Although the current biscuits on the market have long shelf life, are convenient to eat, easy to carry, fragrant, sweet and crisp, some biscuits are added with additives such as essence and pigment, and the like, and the problems of high heat, high oil and fat, low nutritional value and single nutritional ingredient generally exist. Therefore, the development of a green tea and coarse cereal biscuit with moderate heat, low fat and balanced nutrition is a problem to be solved urgently.
Disclosure of Invention
Based on the above, one of the purposes of the invention is to provide a green tea and coarse cereal biscuit which comprises the following components: low gluten wheat flour, wheat germ powder, oat flour, milk powder, eggs, green tea, baking soda, edible salt, butter and xylitol.
The green tea and coarse cereal biscuit comprises the following raw materials in parts by weight: 100-150 parts of low-gluten wheat flour, 10-15 parts of wheat germ powder, 4-7 parts of oat flour, 5-8 parts of milk powder, 22-25 parts of eggs, 4-8 parts of green tea, 1-4 parts of baking soda, 1-5 parts of edible salt, 32-45 parts of butter and 20-30 parts of xylitol.
The invention also aims to provide a preparation method of the green tea coarse cereal biscuits, which comprises the following steps:
(1) selecting fresh, clean and undamaged green tea fresh leaves as a raw material, and carrying out withering, enzyme deactivation and drying to obtain a material 1;
(2) crushing the material 1 by using a plant crusher, sieving the crushed material by using a sieve of 40-80 meshes to obtain a material 2, and ball-milling the material 2 by using a ball mill to obtain ultramicro green tea powder;
(3) crushing xylitol and salt by using a universal crusher, and sieving by using a 60-mesh sieve to obtain a material 3 for later use;
(4) weighing butter according to parts by weight, heating and softening the butter at 35-45 ℃, and uniformly stirring the butter in a softened state for later use;
(5) adding the material 3 obtained in the step (3) into the softened butter twice, and stirring uniformly after each addition until no block exists
Solidifying the granules, adding the granules for the second time, and then continuously stirring until the color is whitish to obtain a material 4;
(6) weighing eggs according to the weight part, beating to obtain egg liquid, adding the egg liquid into the material 4 twice, and adding after each addition
Stirring to make the egg liquid fully mixed with the material 4 into paste;
(7) weighing low gluten wheat flour, wheat germ powder, oat flour, baking soda and milk powder, and mixing with the ultramicro powder obtained in step (2)
Uniformly mixing green tea powder to obtain mixed powder, pouring the mixed powder into the paste obtained in the step (6) twice to prepare dough, standing for a certain time at a certain temperature, pressing the dough into a wrapper with the thickness of 2-4 mm, a smooth surface and no crack, wrapping the wrapper with a preservative film, and cooling in a refrigerator for 10 min;
(8) taking out the cooled dough cover, and printing and molding by using a mold;
(9) placing the formed biscuits into the middle layer of an oven, setting the temperatures of a surface fire and a primer, and setting baking time to obtain baked biscuits;
(10) cooling the baked biscuit at 75 deg.C for 5min, taking out, cooling at room temperature, and selecting the biscuit not containing
And (5) packaging the finished product to obtain the finished green tea coarse cereal biscuit.
In the step (1), the withering is indoor withering for 3-8 hours, the de-enzyming is steam de-enzyming for 90-150 seconds, and the drying is hot air drying at 40-80 ℃.
Wherein the number ratio of the large balls to the small balls of the grinding body in the ball milling in the step (2) is 1:2, and the ball-to-material ratio is 5-20: 1.
Wherein, the ball milling time in the step (2) is 5-15 min, and the ball milling rotating speed is 300-500 r/min.
Wherein the average diameter of the large balls is 12.5mm, and the average diameter of the small balls is 3.5 mm.
Wherein the dough preparing time in the step (7) is 2-4 min, and the dough preparing temperature is 15-20 ℃.
Wherein in the step (9), the surface fire temperature is 180-200 ℃, the primer temperature is 130-150 ℃, and the baking time is 7-10 min.
Wherein the average grain size of the ultrafine green tea powder in the step (2) is 14.94-50.68 μm.
Compared with the prior art, the invention has the beneficial effects that:
the green tea and coarse cereal biscuit mainly takes coarse cereal represented by wheat germ and oat as raw materials, wherein the wheat germ protein is high-quality protein and contains 8 amino acids necessary for human bodies, particularly lysine. Linoleic acid in wheat germ is polyunsaturated fatty acid, and linoleic acid is the most important one of three essential fatty acids of human body, and has effects of reducing blood lipid and preventing atherosclerosis. Oats are rich in oat polysaccharide, and also rich in protein, minerals, dietary fibers and unsaturated fatty acids. The invention adopts a preparation method of grinding and baking, so that the coarse cereals are easier to absorb, and the characteristic that the coarse cereals are difficult to process is solved.
The superfine green tea powder prepared by the ball milling process has the quality characteristics of fine particles and good taste. The superfine green tea powder has small particle size, improved solubility and dispersibility, and no coarse taste, and can be digested and absorbed by human body. Therefore, the green tea coarse cereal biscuits are added as the ingredients of the coarse cereal biscuits, are rich in nutrition and health-care ingredients of tea, can increase the utilization rate of dietary fibers, and are formed into the green tea coarse cereal biscuits with special flavor.
Detailed Description
The invention provides a green tea and coarse cereal biscuit which comprises the following raw materials in parts by weight: 100-150 parts of low-gluten wheat flour, 10-15 parts of wheat germ powder, 4-7 parts of oat flour, 5-8 parts of milk powder, 22-25 parts of eggs, 4-8 parts of green tea, 1-4 parts of baking soda, 1-5 parts of edible salt, 32-45 parts of butter and 20-30 parts of xylitol.
The invention also provides a preparation method of the green tea coarse cereal biscuits, which comprises the following steps:
(1) selecting fresh, clean and undamaged fresh green tea leaves as a raw material, and carrying out indoor withering for 3-8 hours, steam enzyme deactivation for 90-150 seconds and hot air drying at 40-80 ℃ to obtain a material 1;
(2) crushing the material 1 by using a plant crusher, sieving the crushed material by using a 40-80-mesh sieve to obtain a material 2, and ball-milling the material 2 by using a ball mill to obtain ultramicro green tea powder, wherein the number ratio of large balls to small balls of a grinding body during ball milling is 1:2, the ball-to-material ratio is 5-20: 1, the ball milling time is 5-15 min, the ball milling rotating speed is 300-500 r/min, the average diameter of the large balls is 12.5mm, the average diameter of the small balls is 3.5mm, and the average particle size of the obtained ultramicro green tea powder is 14.94-50.68 mu m;
(3) crushing xylitol and salt by using a universal crusher, and sieving by using a 60-mesh sieve to obtain a material 3 for later use;
(4) weighing butter according to parts by weight, heating and softening the butter at 35-45 ℃, and uniformly stirring the butter in a softened state for later use;
(5) adding the material 3 obtained in the step (3) into the softened butter twice, stirring uniformly after each addition until no blocky solidified particles exist, and continuing stirring after the second addition until the color becomes white to obtain a material 4;
(6) weighing eggs according to the weight part, beating to obtain egg liquid, adding the egg liquid into the material 4 twice, and adding after each addition
Stirring to make the egg liquid fully mixed with the material 4 into paste;
(7) weighing low gluten wheat flour, wheat germ powder, oat flour, baking soda and milk powder, and mixing with the ultramicro powder obtained in step (2)
Uniformly mixing green tea powder to obtain mixed powder, pouring the mixed powder into the paste in the step (6) twice to prepare dough, wherein the dough preparation time is 2-4 min, the dough preparation temperature is 15-20 ℃, then pressing the dough into a wrapper with the thickness of 2-4 mm, a smooth surface and no crack, wrapping the wrapper with a preservative film, and cooling the wrapper in a refrigerator for 10 min;
(8) taking out the cooled dough cover, and printing and molding by using a mold;
(9) putting the formed biscuit into the middle layer of an oven, setting the surface fire temperature to be 180-200 ℃, the primer temperature to be 130-150 ℃ and the baking time to be 7-10 min to obtain baked biscuit;
(10) and (3) cooling the baked biscuit for 5 minutes at 75 ℃, taking out the biscuit to cool at normal temperature, picking out unqualified finished products, and packaging to obtain the finished green tea coarse cereal biscuit.
The technical solution of the present invention will be further described in detail with reference to specific embodiments. The following examples are merely illustrative and explanatory of the present invention and should not be construed as limiting the scope of the invention. All the technologies realized based on the above-mentioned contents of the present invention are covered in the protection scope of the present invention.
Unless otherwise indicated, the raw materials and reagents used in the following examples are all commercially available products or can be prepared by known methods.
Example 1
The invention provides a green tea and coarse cereal biscuit which comprises the following raw materials in parts by weight: 100 parts of low-gluten wheat flour, 10 parts of wheat germ powder, 4 parts of oat flour, 5 parts of milk powder, 22 parts of eggs, 4 parts of green tea, 1 part of baking soda, 1 part of edible salt, 32 parts of butter and 20 parts of xylitol.
The invention also provides a preparation method of the green tea coarse cereal biscuits, which comprises the following steps:
(1) selecting fresh, clean and undamaged green tea fresh leaves as a raw material, and carrying out indoor withering for 3 hours, steam enzyme deactivation for 90 seconds and hot air drying at 60 ℃ to obtain a material 1;
(2) crushing the material 1 by using a plant crusher, sieving by using a 40-mesh sieve to obtain a material 2, and ball-milling the material 2 by using a ball mill to obtain ultrafine green tea powder, wherein the number ratio of large balls to small balls of a grinding body during ball milling is 1:2, the ball-to-material ratio is 10:1, the ball milling time is 5min, the ball milling rotating speed is 300r/min, the average diameter of the large balls is 12.5mm, the average diameter of the small balls is 3.5mm, and the average particle size of the obtained ultrafine green tea powder is 38.5 mu m;
(3) crushing xylitol and salt by using a universal crusher, and sieving by using a 60-mesh sieve to obtain a material 3 for later use;
(4) weighing butter according to the weight part, heating and softening the butter at 35 ℃, and uniformly stirring the butter in a softened state for later use;
(5) adding the material 3 obtained in the step (3) into the softened butter twice, stirring uniformly after each addition until no blocky solidified particles exist, and continuing stirring after the second addition until the color becomes white to obtain a material 4;
(6) weighing eggs according to the weight part, beating to obtain egg liquid, adding the egg liquid into the material 4 twice, and adding after each addition
Stirring to make the egg liquid fully mixed with the material 4 into paste;
(7) weighing low gluten wheat flour, wheat germ powder, oat flour, baking soda and milk powder, and mixing with the ultramicro powder obtained in step (2)
Uniformly mixing green tea powder to obtain mixed powder, pouring the mixed powder into the paste obtained in the step (6) twice to prepare dough, wherein the dough preparation time is 2min, the dough preparation temperature is 15 ℃, then pressing the dough into a wrapper with the thickness of 2mm and a smooth surface without cracks, wrapping the wrapper with a preservative film, and cooling the wrapper in a refrigerator for 10 min;
(8) taking out the cooled dough cover, and printing and molding by using a mold;
(9) placing the formed biscuit into the middle layer of an oven, setting the surface fire temperature at 180 ℃, the primer temperature at 130 ℃ and the baking time for 10min to obtain baked biscuit;
(10) and (3) cooling the baked biscuit for 5 minutes at 75 ℃, taking out the biscuit to cool at normal temperature, picking out unqualified finished products, and packaging to obtain the finished green tea coarse cereal biscuit.
Example 2
The invention provides a green tea and coarse cereal biscuit which comprises the following raw materials in parts by weight: 150 parts of low-gluten wheat flour, 15 parts of wheat germ powder, 7 parts of oat flour, 8 parts of milk powder, 25 parts of eggs, 8 parts of green tea, 4 parts of baking soda, 5 parts of edible salt, 45 parts of butter and 30 parts of xylitol.
The invention also provides a preparation method of the green tea coarse cereal biscuits, which comprises the following steps:
(1) selecting fresh, clean and undamaged fresh green tea leaves as a raw material, and carrying out indoor withering for 8 hours, steam enzyme deactivation for 150 seconds and hot air drying at 80 ℃ to obtain a material 1;
(2) crushing the material 1 by using a plant crusher, sieving the crushed material with a 80-mesh sieve to obtain a material 2, and ball-milling the material 2 by using a ball mill to obtain ultramicro green tea powder, wherein the number ratio of large balls to small balls of a grinding body during ball milling is 1:2, the ball-to-material ratio is 15:1, the ball milling time is 5-15 min, the ball milling rotating speed is 300-500 r/min, the average diameter of the large balls is 12.5mm, the average diameter of the small balls is 3.5mm, and the average particle size of the obtained ultramicro green tea powder is 20.74 mu m;
(3) crushing xylitol and salt by using a universal crusher, and sieving by using a 60-mesh sieve to obtain a material 3 for later use;
(4) weighing butter according to the weight part, heating and softening the butter at 45 ℃, and uniformly stirring the butter in a softened state for later use;
(5) adding the material 3 obtained in the step (3) into the softened butter twice, stirring uniformly after each addition until no blocky solidified particles exist, and continuing stirring after the second addition until the color becomes white to obtain a material 4;
(6) weighing eggs according to the weight part, beating to obtain egg liquid, adding the egg liquid into the material 4 twice, and adding after each addition
Stirring to make the egg liquid fully mixed with the material 4 into paste;
(7) weighing low gluten wheat flour, wheat germ powder, oat flour, baking soda and milk powder, and mixing with the ultramicro powder obtained in step (2)
Uniformly mixing the green tea powder to obtain mixed powder, pouring the mixed powder into the paste obtained in the step (6) twice to prepare dough, wherein the dough preparation time is 4min, the dough preparation temperature is 20 ℃, then pressing the dough into a wrapper with the thickness of 4 mm and a smooth surface without cracks, wrapping the wrapper with a preservative film, and cooling the wrapper in a refrigerator for 10 min;
(8) taking out the cooled dough cover, and printing and molding by using a mold;
(9) placing the formed biscuit into the middle layer of an oven, setting the surface fire temperature at 200 ℃, the primer temperature at 150 ℃ and the baking time for 10min to obtain baked biscuit;
(10) and (3) cooling the baked biscuit for 5 minutes at 75 ℃, taking out the biscuit to cool at normal temperature, picking out unqualified finished products, and packaging to obtain the finished green tea coarse cereal biscuit.
Example 3
The invention provides a green tea and coarse cereal biscuit which comprises the following raw materials in parts by weight: 120 parts of low-gluten wheat flour, 12 parts of wheat germ powder, 6 parts of oat flour, 7 parts of milk powder, 23 parts of eggs, 6 parts of green tea, 3 parts of baking soda, 3 parts of edible salt, 40 parts of butter and 15 parts of xylitol.
The invention also provides a preparation method of the green tea coarse cereal biscuits, which comprises the following steps:
(1) selecting fresh, clean and undamaged fresh green tea leaves as a raw material, and carrying out indoor withering for 6 hours, steam enzyme deactivation for 120 seconds and hot air drying at 75 ℃ to obtain a material 1;
(2) crushing the material 1 by using a plant crusher, sieving by using a 60-mesh sieve to obtain a material 2, and ball-milling the material 2 by using a ball mill to obtain ultrafine green tea powder, wherein the number ratio of large balls to small balls of a grinding body during ball milling is 1:2, the ball-to-material ratio is 20:1, the ball milling time is 12min, the ball milling rotating speed is 400r/min, the average diameter of the large balls is 12.5mm, the average diameter of the small balls is 3.5mm, and the average particle size of the obtained ultrafine green tea powder is 14.94 mu m;
(3) crushing xylitol and salt by using a universal crusher, and sieving by using a 60-mesh sieve to obtain a material 3 for later use;
(4) weighing butter according to the weight part, heating and softening the butter at 40 ℃, and uniformly stirring the butter in a softening state for later use;
(5) adding the material 3 obtained in the step (3) into the softened butter twice, stirring uniformly after each addition until no blocky solidified particles exist, and continuing stirring after the second addition until the color becomes white to obtain a material 4;
(6) weighing eggs according to the weight part, beating to obtain egg liquid, adding the egg liquid into the material 4 twice, and adding after each addition
Stirring to make the egg liquid fully mixed with the material 4 into paste;
(7) weighing low gluten wheat flour, wheat germ powder, oat flour, baking soda and milk powder, and mixing with the ultramicro powder obtained in step (2)
Uniformly mixing the green tea powder to obtain mixed powder, pouring the mixed powder into the paste obtained in the step (6) twice to prepare dough, wherein the dough preparation time is 3min, the dough preparation temperature is 18 ℃, then pressing the dough into a wrapper with the thickness of 3 mm and a smooth surface without cracks, wrapping the wrapper with a preservative film, and cooling the wrapper in a refrigerator for 10 min;
(8) taking out the cooled dough cover, and printing and molding by using a mold;
(9) placing the formed biscuit into the middle layer of an oven, setting the surface fire temperature at 190 ℃, the primer temperature at 140 ℃ and baking time for 8min to obtain baked biscuit;
(10) and (3) cooling the baked biscuit for 5 minutes at 75 ℃, taking out the biscuit to cool at normal temperature, picking out unqualified finished products, and packaging to obtain the finished green tea coarse cereal biscuit.
The foregoing is only a preferred embodiment of the present invention. However, the present invention is not limited to the above embodiment. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. The green tea and coarse cereal biscuit is characterized by comprising the following components: low gluten wheat flour, wheat germ powder, oat flour, milk powder, eggs, green tea, baking soda, edible salt, butter and xylitol.
2. The green tea and coarse cereal biscuit according to claim 1, characterized in that the green tea and coarse cereal biscuit comprises the following raw material components in parts by weight: 100-150 parts of low-gluten wheat flour, 10-15 parts of wheat germ powder, 4-7 parts of oat flour, 5-8 parts of milk powder, 22-25 parts of eggs, 4-8 parts of green tea, 1-4 parts of baking soda, 1-5 parts of edible salt, 32-45 parts of butter and 20-30 parts of xylitol.
3. A method for preparing the green tea coarse cereal biscuits according to any one of claims 1-2, which is characterized by comprising the following steps:
selecting fresh, clean and undamaged green tea fresh leaves as a raw material, and carrying out withering, enzyme deactivation and drying to obtain a material 1;
crushing the material 1 by using a plant crusher, sieving the crushed material by using a sieve of 40-80 meshes to obtain a material 2, and ball-milling the material 2 by using a ball mill to obtain ultramicro green tea powder;
crushing xylitol and salt by using a universal crusher, and sieving by using a 60-mesh sieve to obtain a material 3 for later use;
weighing butter according to parts by weight, heating and softening the butter at 35-45 ℃, and uniformly stirring the butter in a softened state for later use;
adding the material 3 obtained in the step (3) into the softened butter twice, stirring uniformly after each addition until no blocky solidified particles exist, and continuing stirring after the second addition until the color becomes white to obtain a material 4;
weighing eggs according to the weight part, beating to obtain egg liquid, adding the egg liquid into the material 4 twice, and beating after each addition to ensure that the egg liquid is fully mixed with the material 4 to form paste;
weighing low-gluten wheat flour, wheat germ powder, oat flour, baking soda and milk powder, uniformly mixing the low-gluten wheat flour, the wheat germ powder, the oat powder, the baking soda and the milk powder with the ultramicro green tea powder obtained in the step (2) to obtain mixed powder, pouring the mixed powder into the paste in the step (6) twice to prepare dough, standing for a certain time at a certain temperature, pressing the dough into a wrapper with the thickness of 2-4 mm, a smooth surface and no crack, wrapping the wrapper with a preservative film, and cooling in a refrigerator for 10 min;
taking out the cooled dough cover, and printing and molding by using a mold;
placing the formed biscuits into the middle layer of an oven, setting the temperatures of a surface fire and a primer, and setting baking time to obtain baked biscuits;
and (3) cooling the baked biscuit for 5 minutes at 75 ℃, taking out the biscuit to cool at normal temperature, picking out unqualified finished products, and packaging to obtain the finished green tea coarse cereal biscuit.
4. The preparation method of the green tea and coarse cereal biscuits according to claim 3, wherein in the step (1), the withering is indoor withering for 3-8 hours, the deactivation of enzymes is steam deactivation of enzymes for 90-150 seconds, and the drying is hot air drying at 40-80 ℃.
5. The preparation method of the green tea and coarse cereal biscuits is characterized in that the number ratio of large balls to small balls of the grinding bodies in the ball milling in the step (2) is 1:2, and the ball-to-material ratio is 5-20: 1.
6. The preparation method of the green tea and coarse cereal biscuits according to claim 3, wherein the ball milling time in the step (2) is 5-15 min, and the ball milling rotation speed is 300-500 r/min.
7. The method for preparing green tea cereal biscuits according to claim 5, wherein the average diameter of the large balls is 12.5mm, and the average diameter of the small balls is 3.5 mm.
8. The preparation method of the green tea and coarse cereal biscuits according to claim 3, wherein the dough preparation time in the step (7) is 2-4 min, and the dough preparation temperature is 15-20 ℃.
9. The preparation method of the green tea and coarse cereal biscuits according to claim 3, wherein in the step (9), the temperature of the surface fire is 180-200 ℃, the temperature of the primer fire is 130-150 ℃, and the baking time is 7-10 min.
10. The preparation method of the green tea cereal biscuit according to claim 3, wherein the average particle size of the ultrafine green tea powder in the step (2) is 14.94-50.68 μm.
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