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Green tea konjac cookie

A technology of konjac and green tea, which is applied in baking, dough processing, baked food, etc., to achieve the effect of simple and environmentally friendly preparation process

Inactive Publication Date: 2014-07-02
徐庭虎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. The food and accessories on the market can no longer meet people’s daily needs. Food is increasingly favored by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] A green tea konjac cookie, consisting of the following raw materials in parts by weight (Kg): flour 260, brown rice flour 40, oat flour 60, green tea powder 10, konjac 40, pear 30, yogurt 40, mint juice 40, marigold 5, Lily 5, verbena 3, rosemary 5, lotus 5, lotus leaf 5, barley 3, thyme 2, perilla leaf 2, food additive 8, appropriate amount of salt, appropriate amount of water:

[0014] The food additive is composed of the following raw materials in parts by weight (Kg): 10 enoki mushrooms, 20 kelp, 30 walnut kernels, 20 white vinegar, 30 coffee, 2 stevia leaves, 3 calcined oysters, 2 cassia twigs, and an appropriate amount of water;

[0015] The preparation method of food additives: extract stevia leaves, calcined oysters, and cassia twigs with 5 times the amount of water, put the extracts into a pot together with Flammulina velutipes, kelp, and walnut kernels, add white vinegar, coffee, heat and boil, and put all the The materials are beaten into pulp for later use. ...

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Abstract

A green tea konjac cookie is composed of, by weight, 260 to 280 parts of flour, 40 to 50 parts of brown rice powder, 60 to 70 parts of oat powder, 10 to 15 parts of green tea powder, 40 to 50 parts of konjac, 30 to 40 parts of snow pear, 40 to 50 parts of yogurt, 40 to 50 parts of mint sauce, 5 to 7 parts of marigold, 5 to 6 parts of lily, 3 to 5 parts of verbena, 5 to 6 parts of rosemary, 5 to 6 parts of lotus, 5 to 6 parts of lotus leaves, 3 to 5 parts of yoyumin, 2 to 3 parts of thyme, 2 to 3 parts of perilla leaf and the like. According to the green tea konjac cookie, the making technology is simple and environmentally friendly; because of addition of oat powder, green tea powder and other food materials, detoxifying of the stomach and intestine can be stimulated, and blood fat can be removed; because of addition of marigold, lily, verbena, rosemary and extractives of scented tea, the green tea konjac cookie has very good weight losing and beautifying effect and is suitable for the majority of women loving beauty.

Description

[0001] technical field [0002] The invention mainly relates to the technical field of food and its preparation method, in particular to a green tea konjac cookie. Background technique [0003] People’s daily life is inseparable from food and its accessories, and people’s requirements for its taste and nutrition are gradually increasing. The food and accessories on the market can no longer meet people’s daily needs. Food is becoming more and more popular with consumers. Contents of the invention [0004] In order to make up for the defects of the prior art, the present invention provides a preparation method of green tea konjac cookies. [0005] The present invention is achieved through the following technical solutions: a green tea konjac cookie, which consists of the following raw materials in parts by weight: flour 260-280, brown rice flour 40-50, oat flour 60-70, green tea powder 10-15, konjac 40- 50. Pear 30-40, Yogurt 40-50, Mint Juice 40-50, Calendula 5-7, Lily ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 徐庭虎
Owner 徐庭虎
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