Colored cookies based on sweet tea

A cookie and sweet tea technology, applied in the field of colored cookies, can solve the problems of single product function, underutilization of ingredients, low comprehensive utilization of sweet tea, etc., achieve high extraction efficiency, enrich market types, and increase utilization value Effect

Inactive Publication Date: 2019-01-11
GUANGXI NORMAL UNIV OF SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the research reports on sweet tea are to separate and prepare pure components such as rubusoside, sweet tea flavonoids and sweet tea polyphenols from sweet tea for drug research and application. The degree of comprehensive utilization is not high
[0005] At the same time, with the increase of people's income, the improvement of living standards, healthy diet, health ingredients are more and more people's attention and attention, on this basis, there are many kinds of health cookies, but sweet tea is used for color cookies The report has not yet been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The colored cookies made based on sweet tea are prepared from the following raw materials in parts by weight: 35 parts of sweet tea extract, 110 parts of low-gluten flour, 65 parts of butter, 45 parts of olive oil, 110 parts of shortening, and 18 parts of milk , 32 parts of egg liquid, 2 parts of salt, 0.04 part of antioxidant, 0.04 part of leavening agent, 6 parts of coloring sauce.

[0047] Wherein, the preparation method of the sweet tea extract is as follows: (1) picking fresh sweet tea leaves, then freezing them with liquid nitrogen, and crushing them immediately after treatment to obtain crushed sweet tea; (2) grinding the crushed sweet tea Ultrasonic extraction was performed twice, each time for 55 minutes, to obtain an ultrasonic extraction solution. The process parameters of ultrasonic extraction were: ultrasonic wave 70W, microwave 300W; in the first ultrasonic extraction, add 9 times the amount of crushed sweet tea and a buffer with a pH of 5.0-5.5 Sweet tea ...

Embodiment 2

[0058] The colored cookies based on sweet tea are prepared from the following raw materials in parts by weight: 30 parts of sweet tea extract, 100 parts of low-gluten flour, 60 parts of butter, 40 parts of olive oil, 100 parts of shortening, and 10 parts of milk , 25 parts of egg liquid, 1 part of salt, 0.03 parts of antioxidant, 0.03 parts of leavening agent, 8 parts of sunflower extract, 4 parts of toning juice.

[0059] Wherein, the preparation method of the sweet tea extract is as follows: (1) picking fresh sweet tea leaves, then freezing them with liquid nitrogen, and crushing them immediately after treatment to obtain crushed sweet tea; (2) grinding the crushed sweet tea Ultrasonic extraction was performed twice, each time for 50 minutes, to obtain an ultrasonic extraction solution. The process parameters of ultrasonic extraction were: ultrasonic wave 60W, microwave 100W; in the first ultrasonic extraction, add 8 times the amount of crushed sweet tea and a buffer with a p...

Embodiment 3

[0071] The colored cookies based on sweet tea are prepared from the following raw materials in parts by weight: 40 parts of sweet tea extract, 125 parts of low-gluten flour, 70 parts of butter, 50 parts of olive oil, 120 parts of shortening, and 25 parts of milk , 40 parts of egg liquid, 3 parts of salt, 0.05 parts of antioxidant, 0.05 part of leavening agent, 15 parts of sunflower extract, 8 parts of toning juice.

[0072]Wherein, the preparation method of the sweet tea extract is as follows: (1) picking fresh sweet tea leaves, then freezing them with liquid nitrogen, and crushing them immediately after treatment to obtain crushed sweet tea; (2) grinding the crushed sweet tea Ultrasonic extraction twice, each time 60min, to obtain ultrasonic extraction solution, the process parameters of ultrasonic extraction are: ultrasonic wave 80W, microwave 400W; in the first ultrasonic extraction, add 10 times the mass of crushed sweet tea and buffer with a pH of 5.0-5.5 The sweet tea is...

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PUM

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Abstract

The invention discloses colored cookies based on sweet tea. The colored cookies based on sweet tea are mainly prepared from the following raw materials by weight: 30-40 parts of sweet tea extract, 100-125 parts of low-gluten flour, 60-70 parts of butter, 40-50 parts of olive oil, 100-120 parts of shortening, 10-25 parts of milk, 25-40 parts of egg liquid, 1-3 parts of salt, 8-15 parts of zingiberstriolatum extract, 0.03-0.05 part of an antioxidant, 0.03-0.05 part of a leavening agent, and 4-8 parts of a toning juice. The sweet tea extract and the zingiber striolatum extract are used as important raw materials for the colored cookies; and tea soup is used as the toning juice, and the olive oil is used as a color protecting agent in a creative way; and the colored cookies have taste betterthan general colored cookies, beautiful color, rich nutrients and certain health effects. The product not only enriches the market type of colored cookies, but also enhances the utilization value of the sweet tea and other agricultural products, and increases the added value of the sweet tea and other agricultural products, and has certain market prospects and social and economic benefits.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to colored cookies made based on sweet tea. Background technique [0002] Sweet tea (Rubus suavissimus S.Lee) is a perennial deciduous shrub of Rubus genus Rosaceae. Sweet tea is mainly produced in Liuzhou, Guilin, Wuzhou and other regions in Guangxi. Because of its sweet leaves and health benefits, Guangxi folks often drink leaves as tea. Hence the name sweet tea, also known as divine tea, is a wild rare sweet plant unique to Guangxi that is non-toxic, low in calories, high in sweetness and has health care functions. [0003] At present, it is believed that sweet tea has significant characteristics: (1) Sweet tea is sweet, flat, and non-toxic. The leaves have been used as tea for a long time in Guangxi folks. It has the effects of clearing away heat and detoxification, moisturizing the lungs, eliminating phlegm and relieving cough; regular drinking can nourish the liver and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/06A21D2/14A21D2/36
CPCA21D2/14A21D2/36A21D13/06
Inventor 王小明覃逸明唐森孙晓波
Owner GUANGXI NORMAL UNIV OF SCI & TECH
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