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Key preparation method for crisp biscuits containing genmaicha tea

A technology of brown rice tea and biscuits, which is applied in dough processing, baking, baked food, etc. It can solve the problems of rough biscuit taste, difficulty in meeting the taste requirements of ingredients, indigestible processing time of biscuits, etc., and achieve good anti-oxidation and sedation Effect, easy control of operating conditions, unique flavor effect

Inactive Publication Date: 2016-06-15
李建贤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Biscuits can supplement starch, vitamin B, cellulose and other beneficial ingredients needed by the human body, but the taste of biscuits is relatively rough, which is difficult to meet the public's requirements for the taste of ingredients, and biscuits are difficult to digest, and the processing time varies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Raw material preparation:

[0028] 1) Unpack 2 bags of broken brown rice tea bags, use a flour sieve to separate the tea leaves from the brown rice, leave the brown rice for the final sprinkle on the surface of the biscuits, and add the tea leaves to the dough;

[0029] 2) Mix 65 grams of butter and 40 grams of powdered sugar, beat evenly with a manual egg beater, add 15 grams of egg liquid, continue to beat until all are mixed, and the color becomes lighter;

[0030] 2. Make the dough:

[0031] Add 10 parts of milk powder and sifted tea powder to the egg liquid, sift in 100 parts of low-gluten flour, and mix it into a dough with a spatula; cover the dough with plastic wrap and roll it into a dough sheet with a thickness of 3-5 mm, and put it in the refrigerator to freeze 15-20 minutes;

[0032] 3. Shaping and baking:

[0033] 1) Take out the dough, press out the shape with a mold, put it neatly on the baking tray, and sprinkle brown rice particles on the surface;...

Embodiment 2

[0036] 1. Raw material preparation:

[0037] 1) Disassemble 4 bags of broken brown rice tea bags, use a flour sieve to separate the tea leaves from the brown rice, leave the brown rice for the final sprinkle on the surface of the biscuits, and add the tea leaves to the dough;

[0038] 2) Mix 80 grams of butter and 50 grams of powdered sugar, beat evenly with a manual egg beater, add 30 grams of egg liquid, continue to beat until all are mixed, and the color becomes lighter;

[0039] 2. Make the dough:

[0040] Add 20 parts of milk powder and sifted tea powder to the egg liquid, sift in 130 parts of low-gluten flour, and mix it into a dough with a spatula; cover the dough with plastic wrap and roll it into a 5mm thick sheet, and freeze it in the refrigerator for 20 minutes ;

[0041] 3. Shaping and baking:

[0042] 1) Take out the dough, press out the shape with a mold, put it neatly on the baking tray, and sprinkle brown rice particles on the surface;

[0043] 2) Preheat t...

Embodiment 3

[0045] 1. Raw material preparation:

[0046] 1) Unpack 2 bags of broken brown rice tea bags, use a flour sieve to separate the tea leaves from the brown rice, leave the brown rice for the final sprinkle on the surface of the biscuits, and add the tea leaves to the dough;

[0047] 2) Mix 60 grams of butter and 30 grams of powdered sugar, beat evenly with a manual egg beater, add 12 grams of egg liquid, continue to beat until all are mixed, and the color becomes lighter;

[0048] 2. Make the dough:

[0049] Add 10 parts of milk powder and sifted tea powder to the egg liquid, sift in 80 parts of low-gluten flour, and mix it into a dough with a spatula; cover the dough with plastic wrap and roll it into a dough sheet with a thickness of 3 mm, and put it in the refrigerator for 10 minutes ;

[0050] 3. Shaping and baking:

[0051] 1) Take out the dough, press out the shape with a mold, put it neatly on the baking tray, and sprinkle brown rice particles on the surface;

[0052] ...

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Abstract

The invention relates to a key preparation method for crisp biscuits containing genmaicha tea. The method comprises the following steps: preprocessing an egg liquid and sugar powder; fermenting and freezing a dough; and moulding and baking. The process temperature and time are controlled accurately, so that the nutritional effects of the biscuits and the genmaicha tea can be effectively stored. By improving a cooking method, the biscuits and the genmaicha tea are reasonably combined and cooked together to make a food with attractive appearance, unique flavor and balanced nutriments.

Description

technical field [0001] The invention relates to the field of characteristic staple food processing, especially the key method of biscuits. Background technique [0002] Biscuits are baked with flour and water or milk without yeast. They are used as food storage for travel, voyage, and mountaineering. According to different formulas and production processes, sweet biscuits can be divided into two categories: tough biscuits and crisp biscuits. [0003] Crispy biscuits are characterized by embossed shapes, obvious patterns, and fine structure, which is 14% to 30% of the flour content. For some special products with loose sweetness, the amount of fat can be as high as about 50%. The characteristic of tough biscuits is that the impression shape is mostly concave, and there are needle holes on the surface. The surface of the product is flat and smooth, the cross-sectional structure has layers, and it has a crisp feeling when chewing, chewing resistance, and crispness are its un...

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 李建贤
Owner 李建贤
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