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Tea fragrant crispy cake and preparation method thereof

A technology of fragrant and crispy cakes, which is applied in the field of tea-flavored crispy cakes and its production. It can solve the problems that the crispy crispy cakes are not crispy enough, and achieve the effects of good taste, rich nutrition, and improvement of human body constitution

Inactive Publication Date: 2018-10-09
杨忠良
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a tea-flavored crispy cake and its preparation method, which solves the technical problem that the crispy crispy cake in the prior art is not crispy enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A tea-flavored crisp cake, which is composed of the following raw materials in parts by weight: 320 parts of flour, 10 parts of walnut powder, 10 parts of konjac powder, 15 parts of black tea, 15 parts of red dates, 20 parts of honey, 8 parts of crisp protein phenol, oligomeric 5 parts of sugar, 10 parts of milk, 30 parts of yam powder, 15 parts of egg white, 15 parts of green tea powder, 10 parts of black sesame, 10 parts of grapes, 25 parts of butter.

[0019] A method for making tea-flavored shortbread, comprising the following steps:

[0020] (1) Remove the pits from the red dates, soak them for 12 hours, drain them, put them in a grinder and crush them to 100 mesh, and use them as materials for later use;

[0021] (2) Pour flour, walnut powder, konjac powder, honey, crisp protein phenol, oligosaccharides, milk, yam powder, and green tea powder into the dough mixer and stir to make dough;

[0022] (3) the dough is divided into multiple small doughs, and then presse...

Embodiment 2

[0025] A tea-flavored crisp cake, which is composed of the following raw materials in parts by weight: 290 parts of flour, 5 parts of walnut powder, 5 parts of konjac powder, 10 parts of black tea, 10 parts of red dates, 10 parts of honey, 5 parts of crisp protein phenol, oligomeric 2 parts of sugar, 5 parts of milk, 20 parts of yam powder, 10 parts of egg white, 10 parts of green tea powder, 5 parts of black sesame, 5 parts of grapes, 20 parts of butter.

[0026] A method for making tea-flavored shortbread, comprising the following steps:

[0027] (1) Remove the pits from the red dates, soak them for 12 hours, drain them, put them in a pulverizer and crush them to 80 mesh, and use them as materials for later use;

[0028] (2) Pour flour, walnut powder, konjac powder, honey, crisp protein phenol, oligosaccharides, milk, yam powder, and green tea powder into the dough mixer and stir to make dough;

[0029] (3) the dough is divided into multiple small doughs, and then pressed; ...

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PUM

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Abstract

The invention relates to a tea fragrant crispy cake. The cake is prepared from, by weight, 290-320 parts of flour, 5-10 parts of walnut powder, 5-10 parts of konjac flour, 10-15 parts of black tea, 10-15 parts of red dates, 10-20 parts of honey, 5-8 parts of crispy protein phenol, 2-5 parts of oligosaccharides, 5-10 parts of milk, 20-30 parts of yam powder, 10-15 parts of albumen, 10-15 parts of green tea powder, 5-10 parts of black sesame seeds, 5-10 parts of grapes and 20-25 parts of butter. The method solves the technical problem in the prior art that crispy cakes are not crisp enough.

Description

technical field [0001] The invention relates to the technical field of food processing methods, in particular to a tea-flavored crispy cake and a preparation method thereof. Background technique [0002] Biscuit is one of the main baked foods in the world at present. Due to its long shelf life and convenient storage and transportation, it is one of the main foods for leisure or to satisfy hunger. There are many biscuit brands on the market at present. Due to different formulas, the taste of production is also different. People have different requirements for the taste of biscuits, so it is necessary to develop various biscuits with different tastes. Contents of the invention [0003] The object of the present invention is to provide a tea-flavored crispy cake and a preparation method thereof, which solves the technical problem that the crispy crispy cake in the prior art is not crisp enough. [0004] The technical scheme that the present invention solves technical problem...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21D2/34A21D2/26
CPCA21D13/062A21D2/26A21D2/34A21D2/36A21D2/364A21D2/366
Inventor 杨忠良
Owner 杨忠良