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Sugar free tea flavor biscuits with crisp taste and preparation method of sugar free tea flavor biscuit

A crispy, sugar-tea technology, which is applied in the field of sugar-free tea-flavored biscuits and its preparation, can solve the problems of affecting the cohesion of biscuits, biscuits are too brittle, and the taste is general, so as to improve the taste and texture, improve the taste of eating, and have a unique flavor Effect

Inactive Publication Date: 2019-11-08
AGRI ECOLOGY INST FUJIAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Since the tea residue is a by-product of leaching, there are less tea-flavored substances in the tea residue, and most of them are fibers. When it exceeds 3% of the weight of raw materials, it will affect the cohesive force between biscuits, making the baked biscuits too brittle, easy to break, and low yield

Method used

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  • Sugar free tea flavor biscuits with crisp taste and preparation method of sugar free tea flavor biscuit
  • Sugar free tea flavor biscuits with crisp taste and preparation method of sugar free tea flavor biscuit
  • Sugar free tea flavor biscuits with crisp taste and preparation method of sugar free tea flavor biscuit

Examples

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Effect test

Embodiment 1

[0027] A sugar-free tea-flavored biscuit with a crisp mouthfeel, wherein the ingredients are calculated by weight: 280 parts of wheat flour, 8 parts of edible salt, 60 parts of tea dregs, 10 parts of glycerin, 6 parts of compounding agent, 8 parts of flavoring agent, plant 15 parts of refined oil, 70 parts of water.

[0028] A sugar-free tea-flavored biscuit with a crisp mouthfeel, the preparation method comprising the following steps:

[0029] S1: Soak the raw tea dregs in clean water for 1.5-2 hours, put them into a hot air circulation drying box after washing, and dry them until the water content is 6%, then put them into a grinder for crushing, and pass through 100 Mesh sieve;

[0030] S2: Take the pulverized tea residue powder, mix it with 0.5% sodium chloride solution with a solid-liquid ratio of 1:10-15, then add 0.05mol / L Tris-HCl buffer solution to the mixed solution, Adjust the pH of the mixture to 7.8-8.0, add the complex enzyme solution at an enzyme-to-substrate ...

Embodiment 2

[0044] A sugar-free tea-flavored biscuit with a crisp mouthfeel, wherein the ingredients are by weight: 230 parts of wheat flour, 8 parts of edible salt, 60 parts of tea dregs, 5 parts of glycerin, 6 parts of compounding agent, 8 parts of flavoring agent, plant 15 parts of refined oil, 60 parts of water.

[0045] A sugar-free tea-flavored biscuit with a crisp mouthfeel, the preparation method comprising the following steps:

[0046] S1: Soak the raw tea dregs in clean water for 1.5-2 hours, put them into a hot air circulation drying box after washing, and dry them until the water content is 6%, then put them into a grinder for crushing, and pass through 100 Mesh sieve;

[0047] S2: Take the pulverized tea residue powder, mix it with 0.5% sodium chloride solution with a solid-liquid ratio of 1:10-15, then add 0.05mol / L Tris-HCl buffer solution to the mixed solution, Adjust the pH of the mixture to 7.8-8.0, add the complex enzyme solution at an enzyme-to-substrate mass ratio o...

Embodiment 3

[0061] A sugar-free tea-flavored biscuit with a crisp mouthfeel, wherein the ingredients are by weight: 260 parts of wheat flour, 15 parts of edible salt, 60 parts of tea dregs, 10 parts of glycerin, 6 parts of compounding agent, 5 parts of flavoring agent, plant 10 parts of refined oil, 70 parts of water.

[0062] A sugar-free tea-flavored biscuit with a crisp mouthfeel, the preparation method comprising the following steps:

[0063] S1: Soak the raw tea dregs in clean water for 1.5-2 hours, put them into a hot air circulation drying box after washing, and dry them until the water content is 6%, then put them into a grinder for crushing, and pass through 100 Mesh sieve;

[0064] S2: Take the pulverized tea residue powder, mix it with 0.5% sodium chloride solution with a solid-liquid ratio of 1:10-15, then add 0.05mol / L Tris-HCl buffer solution to the mixed solution, Adjust the pH of the mixed solution to 7.8~8.0, add the compound enzyme solution according to the enzyme-subs...

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Abstract

The invention relates to the technical field of food manufacturing, in particular to sugar free tea flavor biscuits with crisp taste and a preparation method of the sugar free tea flavor biscuits. Thesugar free tea flavor biscuits are prepared from the following raw materials: wheat flour, edible salt, tea, glycerin, a compound agent, a flavoring agent, plant refined oil and water; and the preparation method includes the following steps that tea residue raw materials are soaked in clear water, washed, and put into a hot air circulation drying box for drying until the water content is 6%, andthen the tea residue raw materials are put into a grinder for crushing to obtain tea residue powder. According to the sugar free tea flavor biscuits, compared with general sugar free biscuits, the eating taste of the sugar free tea flavor biscuits is improved; and at present, most of the existing tea flavor biscuits adopt the method of adding tea powder, and the sugar free tea flavor biscuits, through the separation of tea flavor substances and fiber in tea residues, are advantageous to the individual regulation of the taste and crispness of the tea flavor biscuits, and product quality improvement is facilitated.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a sugar-free tea-flavored biscuit with crisp mouthfeel and a preparation method thereof. Background technique [0002] With the continuous improvement of living standards, people have higher and higher requirements for food, not only requiring food to taste better, but also having certain requirements for the taste and appearance of food. This just makes the food need to meet the requirements of complete color, fragrance and taste during the preparation process. Biscuits are baked snacks. They are loose in taste, delicious in taste, easy to preserve, easy to carry in packaging boxes, easy to use, and rich in nutrition. As one of the categories, tea-flavored biscuits are loved by the public. However, general tea-flavored biscuits are often deformed and cracked due to defects in the process method, and the biscuits produced cannot meet people's requirements for their appea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A23F3/40
CPCA21D2/36A21D13/062A23F3/40
Inventor 翁敏劼罗旭辉杜理旺
Owner AGRI ECOLOGY INST FUJIAN ACADEMY OF AGRI SCI
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