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Matcha crisp cookie and processing method thereof

A processing method and a technology of tea crispness, which are applied in the field of matcha biscuits and processing, can solve the problems of uneven fading, green fading of matcha powder, etc., and achieve the effect of adding a reasonable amount of matcha

Active Publication Date: 2013-03-27
池州市天方富硒生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problem that matcha biscuits are baked at high temperature, and the green color of matcha powder is obvious and uneven, etc., the invention provides an improved matcha crispy biscuit and its processing method

Method used

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  • Matcha crisp cookie and processing method thereof

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Embodiment

[0030] The formula of a matcha crisp biscuit is as follows: flour 1000g, white sugar 330g, cream 20g, shortening 150g, egg 170g, milk powder 46g, baking soda 0.7g, ammonium bicarbonate 3g, citric acid 0.04g, table salt 3g, matcha 25.84 g. Water 38.5g.

[0031] The processing steps and conditions of matcha crisp biscuits are as follows:

[0032] (1) Weigh white granulated sugar and add 33.8g of water (control the moisture content of the cake before baking is about 16.3%), dissolve it by heating, and cool to about 30°C;

[0033] (2) Heat the shortening and butter together to melt, cool to about 30°C, add citric acid to it to obtain a mixed oil;

[0034] (3) Dissolve baking soda in 1.8g of cold water, and dissolve table salt and ammonium bicarbonate in 2.9g of cold water;

[0035] (4) Mix the mixed oil and sugar solution together, stir for 15s at the low level of the kneader, and then add the egg at the mid-range and mix until it is uniform (about 30s);

[0036] (5) Add the mixture of baki...

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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 [0001] The invention belongs to the technical field of food, and in particular relates to a matcha biscuit and a processing method. Background technique [0002] People not only pay attention to the nutritional content of food, but also care about its color. People's appetite is almost directly proportional to how good they feel about food. Modern matcha refers to the superfine powder of natural steamed green tea processed by new technology and new equipment. It has emerald green color, delicate and elegant taste, and fine powder. Nutritional and health value; after being applied in food, it endows all kinds of food with natural color and unique tea flavor, and with its unique antioxidant properties, it can effectively prevent food from oxidative browning and prolong the shelf life of food; baked food is characterized by its Easy to carry, convenient and fast, fashion and other characteristics are more and more favored by consumers, and have a large market ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 程华平郑小平万娅琼李翠红伍玉菡
Owner 池州市天方富硒生物科技有限公司