Tea cake and manufacturing technology thereof

Abstract

The present invention discloses a tea cake and a manufacturing technology thereof. The tea cake is prepared from the following raw materials in mass ratios: 240-260 grams of peeled mung beans, 75-85 grams of anhydrous butter, 65-75 grams of fine granulated sugar, 45-55 grams of maltose, 18-22 grams of tea powder and 8-12 grams of non-genetically modified soybean protein powder. The raw materials of the tea cake are all natural products, the raw materials are mainly peeled mung beans (red beans). At the same time, by adding the butter, fine granulated sugar, maltose, and protein powder, mouthfeel of each component is well blended, eating is more refreshing, the raw materials are free of addition of meat food, and the tea cakes has characteristics of less oil and low calories and is suitablefor all ages, and people do not need to worry about gaining weight. The manufacturing technology does not contain processes of baking, oil-frying and stir-frying with high heat, and at the same time,the added tea powder contains tea polyphenols and other substances, can also enhance antioxidant capacity of the tea cake, enables the tea cake not easy to deteriorate and get moldy, effectively extends shelf life and improves quality of the tea cake product.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a tea cake and a production process thereof. Background technique [0002] Pastry is a kind of food made from wheat flour, beans, white granulated sugar, milk powder and animal and vegetable oils, mixed with water, baked or fried, and is one of people's favorite foods. With the development of science and technology and the improvement of people's living standards, the consumption of cakes in my country has increased rapidly, the domestic baking industry has developed faster and faster, and there are more and more varieties of cakes, but there are generally single raw materials, few effective nutrients, and sugar High, poor health care performance and other shortcomings, and more cakes are easy to produce a greasy feeling when eaten, and long-term consumption will have an adverse effect on human health. Therefore, the development of functional cake products not only promo...

AI Technical Summary

Problems solved by technology

With the development of science and technology and the improvement of people's living standards, the consumption of cakes in my country has increased rapidly, the domestic baking industry has developed faster and faster, and there are more and more varieties of cakes, but there are generally single raw materials, few effective nutrients, and sugar High, poor health care performance and other shortcomings, and more cakes are prone to greasy feeling when eaten, long-term consumption will have adverse effects on human health