Method for making phaseolus coccineus and green tea biscuit

A production method, green tea technology, applied in the field of biscuits, can solve the problems of failure to become popular and high prices, and achieve the effects of prolonging food shelf life, low cost, and strong market competitiveness

Inactive Publication Date: 2012-09-19
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some domestic tea foods such as tea cola, eight-treasure tea, tea juice cake, green tea melon seeds, etc. have been developed one after another, but these products can only enter some tea...

Method used

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  • Method for making phaseolus coccineus and green tea biscuit
  • Method for making phaseolus coccineus and green tea biscuit
  • Method for making phaseolus coccineus and green tea biscuit

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A. Raw material crushing: crush green tea and pinto bean respectively to make green tea powder and pinto bean powder, so that the particle size of both can reach more than 800 mesh;

[0029] B. Weighing: Weigh 100 parts of flour, 3 parts of green tea powder, 7 parts of flower bean powder, 50 parts of Maggie powder, 35 parts of powdered sugar, 6 parts of salad oil, 50 parts of eggs, and 0.7 parts of table salt in parts by weight. , 1.4 parts of baking powder, 18 parts of water;

[0030] C. Preheating: put the weighed margarine and powdered sugar in a container, and put it in an oven to preheat for 15 minutes, and the oven temperature is set at 40°C;

[0031] D. Mixing: Beat the preheated margarine and powdered sugar until there are no obvious white powdered sugar particles, then add eggs and continue to beat until the surface starts to foam, then add salad oil, salt, foam Beat the powder and continue to beat until the surface foams and turns white to form the initial ma...

Embodiment 2

[0036] A. Raw material crushing: crush green tea and pinto bean respectively to make green tea powder and pinto bean powder, so that the particle size of both can reach more than 800 mesh;

[0037] B. Weighing: Weigh 100 parts of flour, 4.5 parts of green tea powder, 7 parts of flower bean powder, 50 parts of Maggie powder, 40 parts of powdered sugar, 8 parts of salad oil, 55 parts of eggs, and 1 part of table salt in parts by weight. , 1.6 parts of baking powder, 20 parts of water;

[0038] C. Preheating: put the weighed margarine and powdered sugar in a container, and preheat in an oven for 20 minutes. The oven temperature is set at 35°C;

[0039] D. Mixing: Beat the preheated margarine and powdered sugar until there are no obvious white powdered sugar particles, then add eggs and continue to beat until the surface starts to foam, then add salad oil, salt, foam Beat the powder and continue to beat until the surface foams and turns white to form the initial material for maki...

Embodiment 3

[0044] A. Raw material crushing: crush green tea and pinto bean respectively to make green tea powder and pinto bean powder, so that the particle size of both can reach more than 800 mesh;

[0045] B. Weighing: Weigh 100 parts of flour, 4.5 parts of green tea powder, 10 parts of flower bean powder, 60 parts of Maggie powder, 45 parts of powdered sugar, 10 parts of salad oil, 60 parts of eggs, and 1.3 parts of salt in parts by weight. , 1.8 parts of baking powder, 22 parts of water;

[0046] C. Preheating: put the weighed Maggiline and powdered sugar in a container, and put it in an oven to preheat for 25 minutes, and set the temperature of the oven at 35°C;

[0047] D. Mixing: Beat the preheated margarine and powdered sugar until there are no obvious white powdered sugar particles, then add eggs and continue to beat until the surface starts to foam, then add salad oil, salt, foam Beat the powder and continue to beat until the surface foams and turns white to form the initial ...

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Abstract

The invention discloses a method for making phaseolus coccineus and green tea biscuit. A formula of the biscuit comprises the following components in part by weight: 100 parts of flour, 3 to 6 parts of green tea powder, 7 to 13 parts of phaseolus coccineus powder, 50 to 70 parts of margarine, 35 to 45 parts of sugar powder, 6 to 10 parts of salad oil, 50 to 60 parts of egg, 0.7 to 1.3 parts of salt, 1.4 to 1.8 parts of baking powder and 18 to 22 parts of water. The making method comprises the following steps of: putting the margarine and the sugar powder into a container, and preheating for 15 to 25 minutes in an oven, wherein the temperature of the oven is set at 30 to 40 DEG C; stirring the preheated margarine and sugar till distinct granules do not exist, adding the egg, continuously stirring till foaming on the surface, adding the salad oil, the salt and the baking powder, continuously stirring till a large quantity of foams on the surface are white, and thus obtaining an initial biscuit making material; and putting the weighed flour into the initial biscuit making material, adding the water, blending uniformly to form biscuit making dough, standing the biscuit making dough for 8 to 12 minutes at room temperature, sequentially adding the phaseolus coccineus powder and the green tea powder, shaping, baking, cooling, and thus obtaining the phaseolus coccineus and green tea biscuit.

Description

technical field [0001] The invention relates to a kind of biscuit, in particular to a kind of green tea biscuit which is mainly made of pinto bean and superfine green tea powder, which are special products in Guidong, Hunan, and a method for making the pinto green tea biscuit. Background technique [0002] Flower beans, also known as pattern beans, have a planting history of more than 2,000 years. Hunan Guidong is one of the few areas where flower beans are produced. Flower beans are regarded as precious and auspicious in the local area. Pinto beans are rich in nutrients and minerals. According to measurements, pinto beans have a protein content of 18.06%, a fat content of 1.2%, and a starch content of 46.72%. The calcium, iron, and phosphorus contents in 100g pinto beans are 65.89 mg and 7.42 mg respectively , 265.8mg, and the crude fiber content in the seed coat is 15.69%. Therefore, the pinto bean has the functions of invigorating the spleen and strengthening the kidney, ...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36A21D13/80
Inventor 朱海燕曾斌刘仲华
Owner HUNAN AGRICULTURAL UNIV
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