Appetite stimulating fermented tea walnut cakes and preparation method thereof

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...

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.