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Mint tea flavored biscuit and preparation method thereof

A tea-flavored and biscuit technology, which is applied to the field of mint tea-flavored biscuit and its preparation, can solve the problems of low nutritional value of biscuit products and few types of functional biscuit, and achieve the effects of good taste, rich and balanced nutrition, and simple process

Inactive Publication Date: 2016-01-13
张立涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, currently biscuits contain relatively few nutritional elements, and there are not many types of functional biscuits, resulting in low nutritional value of biscuits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A mint tea-flavored biscuit, comprising the following raw materials, prepared according to the following weight ratio:

[0020] 50-70 parts of wheat flour, 8-12 parts of yeast, 40-60 parts of sweet potato starch, 20-40 parts of malt syrup, 15-25 parts of mint leaves, 10-12 parts of butter, 15-25 parts of green tea, 15-25 parts of milk 20-30 parts of cucumber, 200-300 parts of water.

Embodiment 2

[0022] A mint tea-flavored biscuit, comprising the following raw materials, prepared according to the following weight ratio:

[0023] 50 parts of wheat flour, 8 parts of yeast, 40 parts of sweet potato starch, 20 parts of malt syrup, 15 parts of mint leaves, 10 parts of butter, 15 parts of green tea, 15 parts of milk, 20 parts of cucumber, 200 parts of water.

Embodiment 3

[0025] A mint tea-flavored biscuit, comprising the following raw materials, prepared according to the following weight ratio:

[0026] 60 parts of wheat flour, 10 parts of yeast, 50 parts of sweet potato starch, 30 parts of malt syrup, 20 parts of mint leaves, 11 parts of butter, 20 parts of green tea, 20 parts of milk, 25 parts of cucumber, and 250 parts of water.

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PUM

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Abstract

The present invention relates to a mint tea flavored biscuit and a preparation method thereof. The mint tea flavored biscuit comprises the following raw materials and is formulated in the following weight ratio: 50-70 parts of wheat flour, 8-12 parts of yeast, 40-60 parts of sweet potato starch, 20-40 parts of maltose syrup, 15-25 parts of mint leaves, 10-12 parts of butter, 15-25 parts of green tea, 15-25 parts of milk, 20-30 parts of cucumbers, and 200-300 parts of water. The preparation method includes mixing, stirring, forming, baking and other steps. The mint tea flavored biscuit is simple in technology, is easy to make, and is excellent good in taste and rich in nutrition, and has a good health-care function.

Description

technical field [0001] The invention relates to the field of food, in particular to a mint tea-flavored biscuit and a preparation method thereof. Background technique [0002] As one of the main baked foods, biscuits have the characteristics of large consumption, convenient storage and transportation, long shelf life, and are suitable for all ages. They are good food for leisure or to satisfy hunger. However, currently biscuits contain relatively few nutritional elements and there are not many types of functional biscuits, resulting in low nutritional value of biscuits. Mint has a very good cooling and detoxifying effect, and green tea has a good effect of degreasing and improving the taste. [0003] The invention discloses a peppermint biscuit, which is made of mint leaf extract and sour plum pulp, has a unique flavor and taste, is rich in nutrients, and has certain market competitiveness. The mint biscuit meets the current people's health, green The pursuit of low sugar,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
CPCA21D2/36
Inventor 张立涛
Owner 张立涛