Appetite stimulating fermented tea walnut cakes and preparation method thereof

A technology of peach cake and fermented tea, which is applied in the field of appetizing fermented tea peach cake and its preparation, to achieve the effects of slowing down aging, avoiding solvent pollution, and crispy taste

Inactive Publication Date: 2017-05-10
李程程
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional brewing method, people can only get the water-soluble nutrients, but the fat-soluble vitamins and other nutrients in tea are difficult to be brewed even if we use boiling water.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0021] An appetizing fermented tea peach cake, which is made of the following components and parts by weight:

[0022] Low gluten flour 300, oat flour 100, baking powder 13, seabuckthorn rind 50, soft white sugar 10, dry yeast powder 5, superfine tea powder 13, butter 30, bean dregs 50, salt 7, shrimp skin powder 20, fish bone superfine powder 50 .

[0023] Described a kind of appetizing fermented tea peach cake is made by the following steps:

[0024] 1) Put seabuckthorn peel residue in a constant temperature drying oven at 55°C and dry to near constant weight, use a universal grinder to crush the dried peel residue and pass through a 60-mesh sieve to obtain seabuckthorn peel residue powder, mix 60% of the Mix ethanol solution and seabuckthorn peel powder with a material-to-liquid ratio of 1:10, extract for 10 minutes with a high-voltage pulsed electric field device at a pulse number of 8 pulses / s, and an electric field strength of 18kV / cm, recover the extraction solvent, an...

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PUM

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Abstract

The invention discloses appetite stimulating fermented tea walnut cakes and a preparation method thereof. The appetite stimulating fermented tea walnut cakes are prepared from the following components in parts by weight: 300 to 350 parts of low-gluten flour, 100 to 120 parts of an oat powder, 13 to 15 parts of a baking powder, 50 to 60 parts of fructus hippophae peel slag, 10 to 12 parts of soft sugar, 5 to 6 parts of a dry yeast powder, 13 to 15 parts of an ultramicro-tea powder, 30 to 35 parts of butter, 50 to 60 parts of bean dregs, 7 to 8 parts of edible salt, 20 to 23 parts of a dried small shrimp powder and 50 to 60 parts of ultrafine fish bone meal. The appetite stimulating fermented tea walnut cakes have a unique flavor; in a baking process, the butter is added, so that cracks are more uniform, and the cakes taste crispier and more delicious; the beneficial components contained in the appetite stimulating fermented tea walnut cakes have health care effects of stimulating the appetite, resisting aging, enhancing the immunity and the like.

Description

technical field [0001] The invention relates to the technical field of peach crisp food, in particular to an appetizing fermented tea peach crisp and a preparation method thereof. Background technique [0002] Zhang Dongsheng noted in the article "Extraction of Flavonoids from Seabuckthorn Pericarp and Its Application in Grain, Oil and Foodstuffs" that seabuckthorn resources are very rich in my country, and most of the development and utilization of seabuckthorn fruits at the current stage are used to produce seabuckthorn oil or seabuckthorn with health functions drinks etc. But it is worth noting that in the production and processing of seabuckthorn products, a huge amount of seabuckthorn peels will be produced and discarded as waste, which will inevitably cause damage to the surrounding environment and a serious waste of resources. Seabuckthorn peel residue contains more than 30 kinds of flavonoids or flavonoid bitter substances such as isorhamnetin and selenin. These flav...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/80A21D2/36
CPCA21D2/36
Inventor 李程程
Owner 李程程
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