Herbal tea biscuits

A technology for herbal tea and biscuits, which is applied in baking, dough processing, baked goods and other directions, can solve the problems of unbalanced nutritional components and easy to get angry in traditional biscuits, and achieve the effect of unique flavor and not easy to get angry.

Inactive Publication Date: 2016-06-08
刘四妹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As people pay more attention to health, people have higher and higher requirements for biscuits. Traditional biscuits are baked at high temperature, which makes people easy to get angry, and the nutritional content of traditional biscuits is not balanced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] An herbal tea biscuit with added herbal tea concentrate. The herbal tea concentrate accounts for 5% of the biscuit raw material weight. The preparation method of described herbal tea concentrate is:

[0019] 1). 5 parts by weight of honeysuckle, 3 parts of chrysanthemum, 2 parts of mulberry leaves, and 2 parts of peppermint;

[0020] 2). Decoct the above-mentioned honeysuckle, chrysanthemum, mulberry leaves, and mint with ten times of water for 3 hours, filter to obtain filtrate a; add 6 times of water to decoct the filter residue for 1.5 hours, and filter to obtain filtrate b;

[0021] 3). Combine the above filtrate a and filtrate b, and concentrate to a relative density of 1.20 (50°C).

[0022] The preparation method of described herbal tea biscuit comprises the steps:

[0023] (1) Soften the butter

[0024] (2) Mix flour, yeast powder, etc. evenly

[0025] (3) Mix appropriate amount of salt water and appropriate amount of white syrup with the above (1) and (2) s...

Embodiment 2

[0028] An herbal tea biscuit with added herbal tea concentrate. The herbal tea concentrate accounts for 10% of the biscuit raw material weight. The preparation method of described herbal tea concentrate is:

[0029] 1). 4 parts by weight of honeysuckle, 3 parts of chrysanthemum, 3 parts of mulberry, 2 parts of peppermint;

[0030] 2). Decoct the above-mentioned honeysuckle, chrysanthemum, mulberry leaves, and mint with ten times of water for 3 hours, filter to obtain filtrate a; add 6 times of water to decoct the filter residue for 1.5 hours, and filter to obtain filtrate b;

[0031] 3). Combine the above filtrate a and filtrate b, and concentrate to a relative density of 1.20 (50°C).

[0032] The preparation method of herbal tea biscuit is with embodiment 1.

Embodiment 3

[0034] An herbal tea biscuit with added herbal tea concentrate. The herbal tea concentrate accounts for 15% of the biscuit raw material weight.

[0035] The preparation method of described herbal tea concentrate is:

[0036] 1). 5 parts by weight of honeysuckle, 4 parts of chrysanthemum, 2 parts of mulberry leaves, and 3 parts of peppermint;

[0037] 2). Decoct the above-mentioned honeysuckle, chrysanthemum, mulberry leaves, and mint with ten times of water for 3 hours, filter to obtain filtrate a; add 6 times of water to decoct the filter residue for 1.5 hours, and filter to obtain filtrate b;

[0038] 3). Combine the above filtrate a and filtrate b, and concentrate to a relative density of 1.20 (50°C).

[0039] The preparation method of herbal tea biscuit is with embodiment 1.

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PUM

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Abstract

The invention belongs to the technical field of foods, and aims to provide herbal tea biscuits and a making method thereof. The herbal tea biscuits are unique in flavor, and are not liable to enable people to suffer from excessive internal heat, and a unique herbal tea concentrated solution conforming to a theory of traditional Chinese medicines is added into general biscuits to make the biscuits, so that the purpose disclosed by the invention is achieved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a herbal tea biscuit. Background technique [0002] Biscuit is a kind of food suitable for all ages. It is convenient to eat and is deeply loved by people. As people pay more attention to health, people have higher and higher requirements for biscuits. Traditional biscuits are baked at high temperature, which makes people easy to get angry, and the nutritional content of traditional biscuits is not balanced. Contents of the invention [0003] The invention provides a kind of herbal tea biscuit, which is realized through the following technical solutions. [0004] A herbal tea biscuit is characterized in that: a herbal tea concentrate is added. The herbal tea concentrate accounts for 5%-15% of the weight of biscuit raw materials. [0005] The preparation method of described herbal tea concentrate is: [0006] 1). 4-5 parts by weight of honeysuckle, 3-4 parts of chr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36
Inventor 刘四妹
Owner 刘四妹
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