CN102422849B - Matcha crisp cookie and processing method thereof - Google Patents
Matcha crisp cookie and processing method thereof Download PDFInfo
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- CN102422849B CN102422849B CN 201110320702 CN201110320702A CN102422849B CN 102422849 B CN102422849 B CN 102422849B CN 201110320702 CN201110320702 CN 201110320702 CN 201110320702 A CN201110320702 A CN 201110320702A CN 102422849 B CN102422849 B CN 102422849B
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- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 235000014510 cooky Nutrition 0.000 title abstract 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 8
- 239000003205 fragrance Substances 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 5
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 238000012545 processing Methods 0.000 abstract description 11
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- 235000013601 eggs Nutrition 0.000 abstract description 4
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- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 abstract 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 abstract 1
- 239000001099 ammonium carbonate Substances 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 58
- 235000013616 tea Nutrition 0.000 description 58
- 239000002932 luster Substances 0.000 description 11
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- 210000000697 sensory organ Anatomy 0.000 description 4
- 235000013758 sodium copper chlorophyllin Nutrition 0.000 description 4
- BPJYAXCTOHRFDQ-UHFFFAOYSA-L tetracopper;2,4,6-trioxido-1,3,5,2,4,6-trioxatriarsinane;diacetate Chemical compound [Cu+2].[Cu+2].[Cu+2].[Cu+2].CC([O-])=O.CC([O-])=O.[O-][As]1O[As]([O-])O[As]([O-])O1.[O-][As]1O[As]([O-])O[As]([O-])O1 BPJYAXCTOHRFDQ-UHFFFAOYSA-L 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- HWDGVJUIHRPKFR-UHFFFAOYSA-I copper;trisodium;18-(2-carboxylatoethyl)-20-(carboxylatomethyl)-12-ethenyl-7-ethyl-3,8,13,17-tetramethyl-17,18-dihydroporphyrin-21,23-diide-2-carboxylate Chemical compound [Na+].[Na+].[Na+].[Cu+2].N1=C(C(CC([O-])=O)=C2C(C(C)C(C=C3C(=C(C=C)C(=C4)[N-]3)C)=N2)CCC([O-])=O)C(=C([O-])[O-])C(C)=C1C=C1C(CC)=C(C)C4=N1 HWDGVJUIHRPKFR-UHFFFAOYSA-I 0.000 description 3
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- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 description 1
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Abstract
The invention relates to a matcha crisp cookie and a processing method thereof. The matcha crisp cookie comprises the following raw materials of: flour, white granulated sugar, cream, shortening, eggs, milk powder, sodium bicarbonate, ammonium bicarbonate, citric acid, salt, matcha and water. The matcha crisp cookie is prepared by taking the raw materials according to the formula of the matcha crisp cookie and then mixing, rolling, forming, baking and cooling, wherein the baking temperature is divided into surface temperature of 185 DEG C and bottom temperature of 190 DEG C, and the baking time is 6.0 minutes. On the basis of research on a processing formula of the crisp cookie, influences of the matcha additive amount, the baking temperature and the baking time on the color, the smell, the taste and the like of a product are researched; and the Maillard reaction is controlled properly, so that the problem of production bottleneck of matcha crisp cookies is solved. The upper surface of the prepared matcha crisp cookie is brightly green; and the matcha crisp cookie is a little glossy, tastes crisp and has the faint scent of tea.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of tea biscuit and processing method of smearing.
Background technology
People not only pay attention to the nutritional labeling of food, and take notice of very much its color and luster.People's appetite almost and the good degree of own sensation to food be proportional example.Modern times are smeared the natural steaming green tea superfine powder that tea refers to adopt new technology, new equipment processes, color and luster is emerald green, and flavour delicate fragrance is simple and elegant, and opaque is fine and smooth, contain the necessary nutritional labeling of abundant human body and trace element, have very high nutrition and health care and be worth; Give the natural color and luster of varieties of food items and distinctive tealeaves local flavor after in food, using, and with its distinctive antioxygenic property, effectively prevent the Food Oxidation brown stain, prolong shelf life storage; Bakery product has larger market expansion space with the favor that it is easy to carry about with one, the characteristics such as convenient and swift, fashion more and more are subject to the consumer.Shortbread type biscuit refers to take wheat flour, sugar, grease as primary raw material, add leavening agent and other auxiliary materials, the surface detail of transferring powder, roll-in or not roll-in, moulding, baking to make through cold powder craft mostly is protruding flower, and section structure is the cellular tissue, the biscuit that mouthfeel is loose or crisp; Its moisture is not more than 4.0%, and basicity (in sodium carbonate) is not more than 0.4%.Add and smear in right amount tea, produce in conjunction with the biscuit processing technology and smear the tea biscuit, in the hope of being good green, delicate fragrance and the requirement of biscuit sense organ of tea, product will be subject to the market favor.
Existing smear tea shortbread type biscuit processing technology step and process conditions are: preprocessing raw material and auxiliary material, smear tea → accent powder → rolling → moulding → high-temperature baking → cooling (conveying) → arrangement → inner packing → external packing.Wherein the high-temperature baking condition is: baking temperature 240-260 ℃, and time 3.5-5.5 minute.
The weak point that existing technique exists is: smear the tea biscuit and belong to the food that circulates under the normal temperature, because through high-temperature baking, exist and smear the tea powder green problem such as inhomogeneous of fading obviously and fade, had a strong impact on the producing and selling of smearing the tea biscuit.At present, smear the good green that the tea biscuit fails to present green tea on the market.The processing of biscuit must be through certain high-temperature baking, and with the requirements such as fragrance, color and luster and form of satisfying product, tea powder green is faded and brown color reaction (being Maillard reaction, Maillard Reaction) but excessive high-temperature baking can aggravate to smear.Smear in the processing of tea shortbread type biscuit, different baking temperature/stoving times have considerable influence to biscuit upper surface temperature, moisture, the stability of the initial stage green after its brown color reaction (may also caramelization can occur), the green fluorescence material extent of damage and the product processing is different, and the brown color that produces and the green trend that synthetic grey matter is arranged.At present, China does not have to promulgate detection method and the standard of smearing the green color and luster of cakes and sweetmeats product.The green of smearing the tea biscuit derives from (smearing) tea leaf powder, and its green color and luster is comprised of green colourity and glossiness (brightness)
(1) (2), adopt SS-F3ALCHC tealeaves colourity tester (Hefei Meiya Optoelectronic Technology Co., Ltd.'s invention, production) test; Smear the tea biscuit through need after the packing normally to test after placing 5 days (if the biscuit moisture higher, do not reach quality standard or overbaking, its green a few days ago will produce the phenomenon of fading after production), green color and luster comprehensive grading is that the green chromatic value that records and brightness value carry out respectively sum after 50% weighting.
Summary of the invention
To smear the tea biscuit through high-temperature baking in order solving, to exist and to smear the tea powder green problem such as inhomogeneous of fading obviously and fade, the invention provides a kind of improved tea shortbread type biscuit and processing method of smearing.
Concrete technical scheme of the present invention is as follows:
The concrete operation step of smearing tea shortbread type biscuit and processing method is: gets raw material by smearing tea shortbread type biscuit prescription, makes and smear the tea shortbread type biscuit through transferring powder, rolling, moulding, baking, cooling,
The prescription of smearing the tea shortbread type biscuit is as follows: flour 1000g, white granulated sugar 330g, cream 20g, shortening 150g, egg 170g, milk powder 46g, sodium bicarbonate 0.7g, carbonic hydroammonium 3g, citric acid 0.04g, salt 3g, smear tea 25.84g, water 38.5g;
Baking temperature is divided into face fire temperature and fire in a stove before fuel is added temperature, and wherein face fire temperature is 185 ℃, and fire in a stove before fuel is added temperature is 190 ℃, stoving time 6.0min; Described fiery temperature is exactly the temperature of (tunnel) baking box inner top, and described fire in a stove before fuel is added temperature is exactly temperature following in (tunnel) baking box;
The tea shortbread type biscuit upper surface of smearing that makes is bright green, gloss slightly, and mouthfeel is crisp, and the delicate fragrance of tea is arranged; Product moisture is 3.5%, take the basicity of sodium carbonate as 0.32%, total plate count (cfu/g) ﹤ 750, coliform (MPN/100g) ﹤ 30 meet GB GB7100-2003 biscuit sanitary standard.
Useful technique effect of the present invention embodies in the following areas:
1, it is reasonable that the present invention smears the tea addition
In general, it is larger to smear the tea addition, the green of its biscuit, gloss, tea perfume (or spice) etc. are better, but the increase along with addition, smear tea plasticity, dough crystallized ability and the cooking performance of biscuit had larger impact, if when being increased to 1.8-2.0%, the biscuit product is in the situation that satisfies the sense organ requirement, and shrinking appears in the surface, fracture phenomenon.To sum up research is smeared the tea addition and is selected less than 1.5%.
2, the tea shortbread type biscuit of smearing of technological parameter production of the present invention meets green color and luster and aesthetic quality's requirement
On the basis of having determined the shortbread type biscuit processing formula, by smearing tea addition, baking temperature, stoving time L
9(3
3) orthogonal test, the experimental test data are the mean value of three parallel tests, comprehensive grading is that the green chromatic value that records and brightness value carry out respectively sum after 50% weighting.
The range analysis result shows, in smearing tea addition, baking temperature, three factors of stoving time, smearing the tea addition is principal element, baking temperature takes second place, stoving time takes second place again, best process conditions are to smear tea addition 1.5%, 185 ℃/190 ℃ of baking temperatures (face fire/fire in a stove before fuel is added), stoving time 6.0min; Demonstration test result is: smear tea biscuit colourity 43.3, brightness 70.7, comprehensive grading is 57.0, and meets aesthetic quality's requirement.
The mechanism of action of relevant composition explanation in the prescription:
Tea Polyphenols in the tealeaves (being comprised of the polyphenols more than 30 kinds) content is generally 15%-25%, be to steam blue or green powder green tea through the pure natural superfine that modern superfine communication technique processes and smear tea, integrate natural green, fragrance, nutritional labeling and health care.Tea Polyphenols is safe antioxidant from natural food, is the main active in the tealeaves, has the oxidation resistance of extremely strong removing free radical.Tea Polyphenols is the very low reducing agent of a class oxidation-reduction potential, has active hydroxyl hydrogen and unique biological function, and its antioxidation mechanism is: can directly act on free radical; Act on the enzyme relevant with free radical; In the regenerate high-efficiency antioxidant agent and with the transition metal ions complexing of induced oxidation.
Obtained process conditions of the present invention by following creationary effort:
1. different baking temperature/stoving times are to biscuit surface color, moisture effects
Because smearing tea has the high-efficiency antioxidant performance, but smears moderate improvement baking process in the production and processing of tea biscuit.Smear in the production and processing of tea shortbread type biscuit, different baking temperature/stoving times have considerable influence to biscuit upper surface temperature, moisture, the stability of the initial stage green after its brown color reaction, the green fluorescence material extent of damage and the product processing is different, and the brown color that produces and the green trend that synthetic grey matter is arranged, see Table 1.
Different baking temperature/the stoving times of table 1 are to biscuit surface color, moisture effects
To sum up research is the brown color reaction of moderate control biscuit upper surface, and face fire baking temperature is chosen as 185 ℃.
2. smear lustre index and the comparative studies of tester test result that tea shortbread type biscuit sense organ is passed judgment on
The result shows that the color and luster scoring of smearing the tea shortbread type biscuit is consistent with the tester test result, and good reproducibility, and this has shown that SS-F3ALCHC tealeaves colourity tester is fit to smear the test of tea shortbread type biscuit color and luster, passes judgment on.
On the other hand, the evaluation tax that sodium copper chlorophyllin is replaced two kinds of methods of check experiment product of smearing tea divides very inconsistent, sense organ is passed judgment on darker its tester test result of green very low (such as 0.1 ‰ sodium copper chlorophyllins, its colourity 33.3, brightness 57.3, comprehensive grading is 45.3).Because tealeaves green fluorescence material is a class can be launched the 515nm green fluorescence under the 490nm optical excitation unknown compound
(3), its photosensitive effect is different from sodium copper chlorophyllin, and this tester can be used for smearing the color and luster of tea shortbread type biscuit passes judgment on, and can infer whether added sodium copper chlorophyllin in " smearing tea " biscuit simultaneously, inorganic mantoquita and be the green etc. of distortion.
The specific embodiment
Below in conjunction with embodiment the present invention is further described.
Embodiment:
A kind of prescription of smearing the tea shortbread type biscuit is as follows: flour 1000g, white granulated sugar 330g, cream 20g, shortening 150g, egg 170g, milk powder 46g, sodium bicarbonate 0.7g, carbonic hydroammonium 3g, citric acid 0.04g, salt 3g, smear tea 25.84g, water 38.5g.
Processing technology step and the process conditions of smearing the tea shortbread type biscuit are as follows:
(1) takes by weighing white granulated sugar and add water 33.8g (the biscuit moisture before the control baking is about 16.3%) heating for dissolving, be cooled to about 30 ℃;
(2) with shortening and cream together heat fused, be cooled to about 30 ℃, to wherein adding citric acid, obtain miscella;
(3) sodium bicarbonate is dissolved among the cold water 1.8g, salt and carbonic hydroammonium are dissolved among the cold water 2.9g together;
(4) miscella, sugar juice are mixed, with the low-grade 15s that stirs of dough mixing machine, add again middle-grade be stirred to evenly (the about 30s) of egg;
(5) add the mixed liquor of sodium bicarbonate, salt and carbonic hydroammonium, low grade is stirred to evenly again, and about 1min obtains batching;
(6) with milk powder, flour, smear tea and mix, and then add the batching that stirs above, be modulated into dough, about 1.5min, the dough temperature that modulates is about 22 ℃;
(7) dough that modulates is taken out, leave standstill 5-10min, when dough is pinched with hand, do not feel sticking hand, the soft or hard appropriateness has clearly lines of the hand vestige on the dough, when with pulling section when group, sensation slightly has cohesive force and extensibility, the dough of breaking not have the Elastic behavior of shortening.At this moment, the plasticity of dough is good, and the dough modulation finishes;
(8) the automatic rolling of biscuit unit production line, moulding;
(9) baking condition: baking temperature is divided into face fire temperature and fire in a stove before fuel is added temperature, and wherein face fire temperature is 185 ℃, and fire in a stove before fuel is added temperature is 190 ℃, stoving time 6.0min; Described fiery temperature is exactly the temperature at (tunnel) baking box top, and described fire in a stove before fuel is added temperature is exactly the temperature below (tunnel) baking box;
(10) cooling obtains smearing the tea shortbread type biscuit.
Smear tea shortbread type biscuit upper surface and be bright green, gloss slightly, mouthfeel is crisp, and the delicate fragrance of tea is arranged; Product moisture is 3.5%, take the basicity of sodium carbonate as 0.32%, total plate count (cfu/g) ﹤ 750, coliform (MPN/100g) ﹤ 30 meet GB GB7100-2003 biscuit sanitary standard.
Cited paper
(1) Xie Weidong, the discussion of valued methods [J] among the tealeaves sensory review. Anhui agronomy circular, 2010 (17): 184-185;
(2) Wu Minfu, Wang Dengliang, Li Xinyue. simple analysis famous green tea sensory review's method [J]. Guangdong tealeaves, 2008(6): 19-21;
(3) Jia Ming, Lixia ZHANG, Wang Riwei, Zhang Hongbao, Qiu Liqun. the HPLC analytical method of tealeaves green fluorescence material is set up [C]. Tea Science innovation and industry development scientific seminar collection of thesis. Chongqing City: .466-470 in 2009.
Claims (1)
1. smear the processing method of tea shortbread type biscuit, get raw material by smearing tea shortbread type biscuit prescription, make and smear the tea shortbread type biscuit through transferring powder, rolling, moulding, baking, cooling, it is characterized in that:
The described prescription of smearing the tea shortbread type biscuit is as follows: flour 1000g, white granulated sugar 330g, cream 20g, shortening 150g, egg 170g, milk powder 46g, sodium bicarbonate 0.7g, carbonic hydroammonium 3g, citric acid 0.04g, salt 3g, smear tea 25.84g, water 38.5g;
Described baking temperature is divided into face fire temperature and fire in a stove before fuel is added temperature, and wherein face fire temperature is 185 ℃, and fire in a stove before fuel is added temperature is 190 ℃, stoving time 6.0min; Described fiery temperature is exactly the temperature of baking box inner top, and described fire in a stove before fuel is added temperature is exactly temperature following in the baking box;
The tea shortbread type biscuit upper surface of smearing that makes is bright green, gloss slightly, and mouthfeel is crisp, and the delicate fragrance of tea is arranged; Product moisture is 3.5%, take the basicity of sodium carbonate as 0.32%, total plate count＜750cfu/g, coliform＜30MPN/100g meet GB GB7100-2003 biscuit sanitary standard.
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| CN104738131A (en) * | 2015-03-28 | 2015-07-01 | 安徽先知缘食品有限公司 | Production technology of tea biscuit |
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| JPS60203143A (en) * | 1984-03-27 | 1985-10-14 | Nobutsugu Kimura | Powdered green tea |
| CN1302712C (en) * | 2005-11-08 | 2007-03-07 | 南京中脉科技发展有限公司 | Cracker for slim, and preparation method |
| CN101331892B (en) * | 2008-04-23 | 2011-06-29 | 珠海元朗食品有限公司 | Stuffing cookies and production method thereof |
| JP2011050364A (en) * | 2009-09-04 | 2011-03-17 | Ito En Ltd | Method for producing tea-containing food product |
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2011
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