CN102696728A - Method for making green tea biscuits - Google Patents
Method for making green tea biscuits Download PDFInfo
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- CN102696728A CN102696728A CN2012101759443A CN201210175944A CN102696728A CN 102696728 A CN102696728 A CN 102696728A CN 2012101759443 A CN2012101759443 A CN 2012101759443A CN 201210175944 A CN201210175944 A CN 201210175944A CN 102696728 A CN102696728 A CN 102696728A
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Abstract
The invention discloses a method for making green tea biscuits. The method comprises the following steps of grinding 1 to 3 parts by weight of green tea into green tea powder, mixing 80 to 100 parts by weight of flour, 15 to 20 parts by weight of xylitol, 6 to 8 parts by weight of shortening, 0.2 to 0.3 part by weight of emulsifier, 10 to 15 parts by weight of vegetable oil and 1.5 to 2.5 parts by weight of milk powder with the green tea powder, adding water, kneading the mixture to obtain dough, sending the dough to a biscuit molding machine for molding and baking, and cooling the biscuits to obtain the green tea biscuits. The green tea biscuits made by the method has strong tea aroma and is crisp and tasty, and because the green tea biscuits do not contain cane sugar, the green tea biscuits are suitable for all kinds of people, particularly diabetes and obese patients. Because the natural green tea powder is added into the green tea biscuits, people who take the green tea biscuits for a long time can improve resistance and immunity of the body, so the green tea biscuit is a kind of ideal green food.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of preparation method of green tea biscuit.
Background technology
The primary raw material of biscuit is a wheat flour, adds auxiliary materials such as carbohydrate, grease, egg product, dairy products again.According to prescription different with production technology, are divided into fermentation (soda) biscuit, crispbread, cookies, sandwich biscuits, wafer, egg roll, bubble biscuit, stick colored biscuit etc.The taste bud that biscuit of all kinds is stimulating consumers in general with its style that constantly updates, continuous taste of upgrading; Bring of the dual enjoyment of people's vision with the sense of taste; And instant can promptly be torn open instantly, is the leisure food that extensively gets consumer reception; Sometimes even replace staple food, for human body provides health required heat.
General biscuit sweet taste is heavy, too much takes in sugar and can make pancreas over-burden, is prone to cause diabetes, and sugar also can corrode tooth, causes decayed tooth.The built-in fat content of some biscuit is surprisingly high, and heat is too much, and edible in a large number these biscuits are prone to the disease of causeing fat.
In the today of advocating health diet, delicious healthy again biscuit more and more receives the favor in market.
Summary of the invention
The technical problem that the present invention will solve provides that a kind of mouthfeel is crisp, the preparation method of the aromatic strongly fragrant green tea biscuit of tea.
The present invention the technical scheme that will provide be a kind of preparation method of green tea biscuit, comprise following steps:
A, get 3-6 weight portion green tea and be ground into the green tea powder;
B, get 80-100 weight portion flour, 15-20 weight portion xylitol, 6-8 weight portion shortening, 0.2-0.3 weight portion emulsifying agent, 10-15 weight portion vegetable oil, 1.5-2.5 weight portion milk powder and mix, add water and rub into dough with above-mentioned green tea powder;
C, above-mentioned dough is sent into the moulding of biscuit make-up machine, cure, cooling promptly gets.
Among the above-mentioned steps a, green tea is selected from the wherein a kind of of Dragon Well tea, Pilochun (a green tea) and high-quality green tea.
Among the above-mentioned steps a, the green tea powder is the 300-600 order.
Among the above-mentioned steps b, vegetable oil is soybean oil or peanut oil.
Among the above-mentioned steps b, emulsifying agent is CSL or diacetyl tartarate monoglyceride.
Among the above-mentioned steps b, the consumption of water is the 30-50 weight portion.
Among the above-mentioned steps c, stoving temperature is 200-300 ℃, and the time of curing is 10-12 minute.
Green tea is ground into the green tea powder, and the green tea powder can keep the original natural green of green tea, nutrition and pharmaceutical component largely.Green tea contains Tea Polyphenols, caffeine, lipopolysaccharides, flavonoids, vitamin, mineral matter and trace element, and wherein, vitamin C can effectively improve the resistance and the immunity of body, and flavonoids can strengthen ascorbic antioxidant effect, produces Overlay.The peculiar Tea Polyphenols of green tea all has the effect of good preventing and treatment to cancer, artery sclerosis, hypertension, diabetes.
Xylitol is a kind of natural plant sweetening agent that from plants such as silver birch, Oak Tree, corncob, bagasse, extracts.Xylitol is the intermediate of human body carbohydate metabolism, and lacking insulin in vivo influences under the glycometabolism situation, need not promote by insulin; Xylitol also can permeate through cell membranes, by the tissue absorption utilization, promotes liver glycogen synthetic; Supply cell with nutrition and energy; And can not cause that blood glucose value raises, eliminate the symptom more than three (many foods, many drinks, diuresis) behind the diabetic to take, be best suited for the sugar substitute of the trophism of patients with diabetes mellitus.The anti-caries characteristic of xylitol effect in all sweeteners is best, at first is xylitol can not be produced carious tooth in the oral cavity bacterial fermentation utilization, suppresses the generation of streptococcus growth and acid; Secondly when chewing xylitol, can promote salivary secretion, saliva is many both can wash the bacterium in oral cavity, the tooth; Also can increase saliva and carious tooth spot place's basic amino acid and ammonia concentration, slow down pH value decline in the oral cavity simultaneously, the acidic materials of injury tooth are neutralized dilution; Suppressed the absorption of bacterium at dental surface; Thereby reduced the acid etching of tooth, prevented carious tooth and the generation that reduces dental plaque, consolidated tooth.Xylitol is that human body provides energy, and synthetic glycogen reduces the consumption of the protein in fat and the hepatic tissue, liver is protected and repairs, and reduces the generation that is harmful to ketoboidies in the human body.Xylitol is compared with common white granulated sugar; Having the low advantage of heat---every gram xylitol only contains 2.4 caloric heats; Heat than other most of carbohydrate lacks 40%, thereby xylitol can be applied in the various diet food, as the substitute of high heat white sugar.
Green tea biscuit of the present invention is used the xylitol place of sucrose, can effectively prevent decayed tooth, is fit to comprise that diabetes patient and fat personage's various crowds are edible.The natural green tea powder that adds in the raw material of this green tea biscuit can provide a large amount of Tea Polyphenols, lipopolysaccharides, caffeine, vitamin, mineral matter and trace elements, makes aromatic strongly fragrant, the mouthfeel delicious and crisp of this green tea biscuit tea, and delicious food is healthy again.This product raw material wide material sources, with low cost, and preparation method is simple, is fit to suitability for industrialized production, has the stronger market competitiveness.
The specific embodiment
Be described further with specific embodiment below, but the present invention is not limited to these embodiment.
Embodiment 1
A, adopt the moment comminuting method to be ground into 600 purpose Biluochun tea powder Pilochun (a green tea);
B, get flour 80kg, xylitol 15kg, shortening 6kg, CSL 0.2kg, peanut oil 10kg, milk powder 1.5kg and mix, add 30kg water and rub into dough with 3kg Pilochun (a green tea) powder;
C, dough is sent into the moulding of biscuit make-up machine, make the biscuit green compact, on the biscuit green compact, evenly sprinkle the 0.1kg sesame, cured 11 minutes under 220 ℃, cooling promptly gets the green tea biscuit.
Embodiment 2
A, adopt the moment comminuting method to be ground into 300 purpose West Lake Dragon Well tea powder West Lake Dragon Well tea;
B, get flour 100kg, xylitol 20kg, shortening 8kg, CSL 0.3k g, soybean oil 15kg, milk powder 2.5kg and mix, add 50kg water and rub into dough with 6kg West Lake Dragon Well tea powder;
C, dough is sent into the moulding of biscuit make-up machine, make the biscuit green compact, on the biscuit green compact, spread the 0.5kg sesame, cured 10 minutes under 300 ℃, cooling promptly gets the green tea biscuit.
Embodiment 3
A, adopt the moment comminuting method to be ground into 500 purpose Xinyang Maojian Tea powder Xinyang Maojian Tea;
B, get flour 90kg, xylitol 18kg, shortening 7kg, diacetyl tartarate monoglyceride 0.25kg, peanut oil 13kg, milk powder 2kg and mix, add 45kg water and rub into dough with 5kg Xinyang Maojian Tea powder;
C, dough is sent into the moulding of biscuit make-up machine, make the biscuit green compact, on the biscuit green compact, spread the 0.2kg sesame, cured 11 minutes under 250 ℃, cooling promptly gets the green tea biscuit.
Embodiment 4
A, adopt the moment comminuting method to be ground into 400 purpose Pilochun (a green tea) powder Pilochun (a green tea);
B, get flour 80kg, xylitol 20kg, shortening 6kg, diacetyl tartarate monoglyceride 0.3kg, soybean oil 10kg, milk powder 2.5kg and mix, add 40kg water and rub into dough with 4kg Pilochun (a green tea) powder;
C, dough is sent into the moulding of biscuit make-up machine, make the biscuit green compact, on the biscuit green compact, spread the 0.1kg sesame, cured 12 minutes under 200 ℃, cooling promptly gets the green tea biscuit.
Claims (7)
1. the preparation method of a green tea biscuit is characterized in that: comprise following steps:
A, get 3-6 weight portion green tea, pulverize, obtain the green tea powder, subsequent use;
B, get 80-100 weight portion flour, 15-20 weight portion xylitol, 6-8 weight portion shortening, 0.2-0.3 weight portion emulsifying agent, 10-15 weight portion vegetable oil, 1.5-2.5 weight portion milk powder and mix, add water and rub into dough with above-mentioned green tea powder;
C, above-mentioned dough is sent into the moulding of biscuit make-up machine, cure, cooling promptly gets.
2. the preparation method of green tea biscuit according to claim 1 is characterized in that: among the step a, described green tea is selected from the wherein a kind of of Dragon Well tea, Pilochun (a green tea) and high-quality green tea.
3. the preparation method of green tea biscuit according to claim 1 and 2 is characterized in that: among the step a, green tea is crushed to the 300-600 order.
4. the preparation method of green tea biscuit according to claim 1 and 2 is characterized in that: among the step b, vegetable oil is soybean oil or peanut oil.
5. the preparation method of green tea biscuit according to claim 1 and 2 is characterized in that: among the step b, emulsifying agent is CSL or diacetyl tartarate monoglyceride.
6. the preparation method of green tea biscuit according to claim 1 and 2 is characterized in that: the consumption of water is the 30-50 weight portion.
7. the preparation method of green tea biscuit according to claim 1 and 2 is characterized in that: among the step c, stoving temperature is 200-300 ℃, and the time of curing is 10-12 minute.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2012101759443A CN102696728A (en) | 2012-05-31 | 2012-05-31 | Method for making green tea biscuits |
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| CN2012101759443A CN102696728A (en) | 2012-05-31 | 2012-05-31 | Method for making green tea biscuits |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283801A (en) * | 2013-05-31 | 2013-09-11 | 句容市白兔镇茂森农产品专业合作社 | Maybush and white tea biscuit and preparation method thereof |
| CN103404576A (en) * | 2013-08-29 | 2013-11-27 | 江苏丘陵地区镇江农业科学研究所 | Black garlic green tea biscuit and preparation method thereof |
| CN103416453A (en) * | 2013-07-18 | 2013-12-04 | 句容赤湖枫情农业生态园有限公司 | Asparagus cake and preparation method thereof |
| CN103431018A (en) * | 2013-09-11 | 2013-12-11 | 江苏丘陵地区镇江农业科学研究所 | Method for preparing okra tea biscuits |
| CN103891839A (en) * | 2014-04-01 | 2014-07-02 | 安徽省怀宁县顶雪食品有限公司 | Hypolipidemic biscuit |
| CN104255878A (en) * | 2014-09-22 | 2015-01-07 | 安徽友源食品有限公司 | Green tea biscuit |
| CN104472638A (en) * | 2014-12-11 | 2015-04-01 | 璀能贸易（深圳）有限公司 | Green tea pineapple cake and processing technology thereof |
| CN105557934A (en) * | 2015-12-25 | 2016-05-11 | 广西国茗金花茶科技有限公司 | Golden camellia and honey biscuit and processing method thereof |
| CN105981786A (en) * | 2016-01-21 | 2016-10-05 | 凤阳瑞诚食品科技有限公司 | Biscuits made by fresh superfine tea powder and making method thereof |
| CN106070495A (en) * | 2016-08-29 | 2016-11-09 | 周智卿 | A kind of green tea cake and preparation method thereof |
| CN106359744A (en) * | 2016-08-29 | 2017-02-01 | 周智卿 | Chinese wolfberry fruit and barley tea tablets and preparation method thereof |
| RU2623229C1 (en) * | 2016-02-01 | 2017-06-23 | Ирина Дмитриевна Щеголева | Method for manufacturing gummy gingerbreads |
| RU2623231C1 (en) * | 2016-01-18 | 2017-06-23 | Ирина Дмитриевна Щеголева | Method for manufacturing gummy gingerbreads |
| CN107027854A (en) * | 2017-06-27 | 2017-08-11 | 佛山科学技术学院 | The production method of Xihu Longjing Tea tealeaves health biscuit |
| CN107047689A (en) * | 2017-06-27 | 2017-08-18 | 佛山科学技术学院 | Xihu Longjing Tea tealeaves health biscuit |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103283801A (en) * | 2013-05-31 | 2013-09-11 | 句容市白兔镇茂森农产品专业合作社 | Maybush and white tea biscuit and preparation method thereof |
| CN103283801B (en) * | 2013-05-31 | 2015-08-05 | 句容市白兔镇茂森农产品专业合作社 | A kind of hawthorn white tea cake is dry and preparation method thereof |
| CN103416453A (en) * | 2013-07-18 | 2013-12-04 | 句容赤湖枫情农业生态园有限公司 | Asparagus cake and preparation method thereof |
| CN103404576A (en) * | 2013-08-29 | 2013-11-27 | 江苏丘陵地区镇江农业科学研究所 | Black garlic green tea biscuit and preparation method thereof |
| CN103431018A (en) * | 2013-09-11 | 2013-12-11 | 江苏丘陵地区镇江农业科学研究所 | Method for preparing okra tea biscuits |
| CN103891839A (en) * | 2014-04-01 | 2014-07-02 | 安徽省怀宁县顶雪食品有限公司 | Hypolipidemic biscuit |
| CN104255878A (en) * | 2014-09-22 | 2015-01-07 | 安徽友源食品有限公司 | Green tea biscuit |
| CN104472638A (en) * | 2014-12-11 | 2015-04-01 | 璀能贸易（深圳）有限公司 | Green tea pineapple cake and processing technology thereof |
| CN105557934A (en) * | 2015-12-25 | 2016-05-11 | 广西国茗金花茶科技有限公司 | Golden camellia and honey biscuit and processing method thereof |
| RU2623231C1 (en) * | 2016-01-18 | 2017-06-23 | Ирина Дмитриевна Щеголева | Method for manufacturing gummy gingerbreads |
| CN105981786A (en) * | 2016-01-21 | 2016-10-05 | 凤阳瑞诚食品科技有限公司 | Biscuits made by fresh superfine tea powder and making method thereof |
| RU2623229C1 (en) * | 2016-02-01 | 2017-06-23 | Ирина Дмитриевна Щеголева | Method for manufacturing gummy gingerbreads |
| CN106070495A (en) * | 2016-08-29 | 2016-11-09 | 周智卿 | A kind of green tea cake and preparation method thereof |
| CN106359744A (en) * | 2016-08-29 | 2017-02-01 | 周智卿 | Chinese wolfberry fruit and barley tea tablets and preparation method thereof |
| CN107027854A (en) * | 2017-06-27 | 2017-08-11 | 佛山科学技术学院 | The production method of Xihu Longjing Tea tealeaves health biscuit |
| CN107047689A (en) * | 2017-06-27 | 2017-08-18 | 佛山科学技术学院 | Xihu Longjing Tea tealeaves health biscuit |
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Application publication date: 20121003 |