Method for preparing okra tea biscuits

A technology of okra juice and biscuits, which is applied in the field of preparing okra tea biscuits, can solve the problem of not using okra and tea compound biscuits at the same time, and achieve the effects of wide source of raw materials, strong market competitiveness, and simple production method

Inactive Publication Date: 2013-12-11
ZHENJIANG AGRI SCI INST JIANGSU HILLY AREAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] However, there is currently n...

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Abstract

The invention provides a method for preparing okra tea biscuits. The method comprises the following steps: mixing 5-10 parts by weight of okra juice, 2-3 parts by weight of tea powder, 25-40 parts by weight of corn flour, 100-120 parts by weight of low gluten powder, 10-15 parts by weight of xylose and 10-15 parts by weight of vegetable oil, adding water to the mixture, kneading the mixture into dough, and then carrying out forming treatment; and baking the formed dough, and cooling to obtain the okra tea biscuits. The method for preparing okra tea biscuits has the advantages that okra and green tea resources which have relatively high nutrition and healthcare functions can be fully developed and utilized, the produced biscuits can be effectively prevented from oxidizing and browning, the storage life of the food is prolonged, the adopted green tea is a pure natural green preservative, the using amount of synthesized preservatives is reduced, and the method is in line with the healthy eating idea of wide consumers.

Description

technical field [0001] The invention relates to the field of food processing, and more specifically, the invention relates to a method for preparing okra tea biscuits. Background technique [0002] Tea originated in China, and green tea is the earliest tea produced in China, and it spreads all over the country's major tea regions. Green tea contains tea polyphenols, caffeine, organic acids, aromatic substances, multivitamins, proteins, free amino acids, polysaccharides, minerals, tannins and other substances. Modern research shows that green tea has the functions of anti-oxidation, anti-radiation, anti-inflammatory and anti-bacterial, anti-caries and tooth protection, lowering blood fat, blood sugar, blood pressure, anti-cancer and anti-cancer, strengthening the heart and diuresis, eliminating fatigue, and increasing appetite. Among the six major teas, green tea has a simple processing process, second only to white tea, and has the most abundant primary content. Among them,...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21D2/36
Inventor 庄义庆吴琴燕杨敬辉
Owner ZHENJIANG AGRI SCI INST JIANGSU HILLY AREAS
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