Raw materials of cookies with tea fragrance and making process of raw materials

Abstract

The invention provides raw materials of tea-flavored cookies and a making process of the raw materials, and the raw materials comprise the following raw materials in parts by weight: 100 parts of low-gluten flour; 73 to 77 parts of butter; 36.5 to 38.5 parts of powdered sugar; 12-13 parts of whole egg liquid; and 2.9-3.1 parts of tea powder. The preparation process comprises the following steps: S1, grinding the tea leaves at low temperature; s2, embedding fat; s3, preparing dough; s4, performing two-section type baking; s5, cooling and moisture regaining; and S6, nitrogen-filled packaging. The technical effects of high tea aroma strength, low bitter and astringent taste and lasting crispness are achieved, essence does not need to be added, the attenuation of the tea aroma is smaller than 15% in the shelf life, the crispness retention rate is larger than 85%, and the method is suitable for high-end leisure food and tea and coffee fusion channels.

Description

Technical Field

[0001] This invention relates to the field of food production and processing technology, and in particular to a tea-flavored cookie raw material and its production process. Background Technology

[0002] Tea-flavored cookies, as a type of snack food, have gained market attention in recent years. However, while there are many existing cookie flavors, the "tea flavor" remains largely a concept, and current tea-flavored cookies suffer from the following technical shortcomings: First, the tea aroma is weak. Most products rely on artificial flavoring. Adding more than 1% of natural tea powder will produce a noticeable grassy taste and bitterness. Secondly, the taste is unstable. The tea fiber absorbs moisture, causing the cookies to gradually become tough and crumble badly during storage. Third, during the high-temperature roasting process, the loss rate of key tea aroma components (such as linalool and geraniol) exceeds 60%, resulting in distorted flavor, short aftertaste, and lack of sweetness.

[0003] These shortcomings limit the large-scale application of tea-flavored cookies in the high-end food market and in tea-coffee fusion channels.

[0004] Therefore, there is an urgent need to develop a tea-flavored cookie and its production process that can achieve a rich tea aroma, a crisp and lasting texture, and a genuine and natural flavor without the addition of flavorings, thus solving the aforementioned problems. Summary of the Invention

[0005] This invention provides a raw material for tea-flavored cookies and its production process. By technically modifying the existing tea-flavored cookie production process, it solves the problems of weak tea aroma, poor taste, and distorted flavor in existing tea-flavored cookies.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows: A tea-flavored cookie ingredient, by weight, comprises the following ingredients: 100 portions of low-gluten flour; 73-77 parts butter; 36.5-38.5 parts powdered sugar; 12-13 portions of whole egg liquid; 2.9-3.1 parts tea powder.

[0007] Preferably, it also includes 0.05 parts of vitamin E.

[0008] Preferably, the tea powder is one or more of Dancong Ya Shi Xiang, Dancong Mi Lan Xiang, Ying Hong No. 9, or Tie Guan Yin.

[0009] Preferably, the tea powder has a particle size distribution D90 ≤ 80 μm and a moisture content of 5.5-6.5 wt%.

[0010] Preferably, the tea powder has a tea polyphenol content of ≥18wt%, a theanine content of ≥1.2wt%, and a linalool content of ≥0.8mg / kg.

[0011] A process for producing the above-mentioned tea-flavored cookie raw material includes the following steps: S1. Low-temperature grinding of tea leaves: Tea leaves are pre-cooled to -196℃ by liquid nitrogen and then subjected to hammer milling and air jet milling to obtain low-temperature tea powder. S2. Fat encapsulation: The low-temperature tea powder is mixed with a portion of butter and emulsified under high shear to form tea powder-fat microcapsules. S3. Dough preparation: Beat butter and powdered sugar under vacuum and temperature control, add whole egg liquid and mix well, then add low-gluten flour and tea powder-fat microcapsules obtained in step S2, and mix into dough. S4. Two-stage baking: initial baking and re-baking of the shaped dough; S5. Cooling and rehydration: The baked cookies are cooled, rehydrated at a constant temperature, and then dried in sequence. S6. Nitrogen-filled packaging: The cookies processed in step S5 are packaged with nitrogen, and the residual oxygen content in the packaging is ≤1.0%.

[0012] Preferably, in step S2, the weight of the butter used for fat embedding is 8-12 times the weight of the tea powder, and the emulsification conditions are a temperature of 40-50℃, a rotation speed of 7000-9000 rpm, and a time of 2-4 min.

[0013] Preferably, in step S3, the conditions for vacuum temperature-controlled firing are: absolute pressure of 0.5-0.7 bar, temperature of 16-20°C, and time of 4-6 min.

[0014] Preferably, in step S4, the two-stage baking process specifically involves: Preliminary baking: top heat 195-205℃, bottom heat 175-185℃, bake for 2.5-3.5 minutes; Re-baking: Top heat 160-170℃, bottom heat 155-165℃, bake for 11-13 minutes.

[0015] Preferably, in step S5, the baked cookies are cooled at 25-35°C for 15-25 minutes, then placed in an environment with a relative humidity of 35-45% and a temperature of 10-20°C for 1.5-2.5 hours to rehydrate, and finally dried at 50-60°C for 25-35 minutes.

[0016] The beneficial effects of this invention are as follows: This invention achieves the following results under the premise of "zero fragrance and zero texture compromise" through processes such as low-temperature grinding, fat microencapsulation, two-stage baking, and rehydration and re-drying: 1. The aroma intensity of the tea is significantly improved, reaching the same "pungent" sensation as freshly brewed tea; 2. The bitterness is significantly reduced, the aftertaste is more lasting, and the tea flavor and the sweetness of the milk crisp achieve a "three-in-one" balance; 3. The product prepared in this application retains more than 87% of its crispness within 9 months, has a longer shelf life, and exhibits less than 15% loss in tea aroma; 4. This application does not require the addition of fragrances, which aligns with the trend of clean labeling. Attached Figure Description

[0017] Figure 1 This is a flowchart of the manufacturing process steps of the present invention. Detailed Implementation

[0018] The specific content of the present invention will be described in detail below with reference to the accompanying drawings and embodiments.

[0019] This invention provides a tea-flavored cookie ingredient, which, by weight, comprises the following ingredients: 100 parts low-gluten flour; 73-77 parts butter; 36.5-38.5 parts powdered sugar; 12-13 parts whole egg liquid; 2.9-3.1 parts tea powder; and 0.05 parts vitamin E.

[0020] The tea powder has a particle size distribution D90 ≤ 80 μm and a moisture content of 5.5-6.5 wt%. When the particle size is ≤ 80 µm, the specific surface area of ​​the tea powder increases, forming "microcapsules" with fats, blocking the water absorption of tea fiber hydroxyl groups, and the cookie Aw ≤ 0.60; The tea powder has a polyphenol content of ≥18wt%, a theanine content of ≥1.2wt%, and a linalool content of ≥0.8mg / kg.

[0021] The following table compares the raw materials for tea-flavored cookies prepared in this application with those for commercially available cookies:

[0022] Example 1: Dancong Duck Shit Fragrance Tea-Scented Cookies

[0023] Ingredient ratio: 100g low-gluten flour, 75g butter, 37.5g powdered sugar, 12.5g whole egg liquid, 3.0g Dancong duck shit tea powder, 0.05g vitamin E.

[0024] Tea powder specifications: D90=72 μm, moisture 6%, tea polyphenols 20%, theanine 1.5%, linalool 1.0 mg / kg.

[0025] Reference Figure 1 As shown, the manufacturing process includes the following steps: S1. Low-temperature grinding of tea leaves: Tea leaves are pre-cooled to -196℃ by liquid nitrogen and then subjected to hammer milling and air jet milling to obtain low-temperature tea powder. S2. Fat encapsulation: 3g of tea powder and 7.5g of butter are mixed and emulsified under high shear to form tea powder-fat microcapsules. S3. Dough preparation: Beat butter and powdered sugar under vacuum and temperature control, add whole egg liquid and mix well, then add low-gluten flour and tea powder-fat microcapsules obtained in step S2, and mix into dough. S4. Two-stage baking: initial baking and secondary baking of the shaped dough. Initial baking: Bake at 200℃ top heat and 180℃ bottom heat for 3 minutes; Re-baking: Bake at 165℃ for the top heat and 160℃ for the bottom heat for 12 minutes; S5. Cooling and rehydration: The baked cookies are cooled, rehydrated at a constant temperature, and then dried in sequence. S6. Nitrogen-filled packaging: The cookies processed in step S5 are packaged with nitrogen, and the residual oxygen content in the packaging is ≤1.0%.

[0026] Furthermore, in step S1, the aroma retention rate of the low-temperature tea powder is ≥85%.

[0027] Furthermore, in step S2, the weight of the butter used for fat embedding is 8-12 times the weight of the tea powder, and the emulsification conditions are a temperature of 40-50℃, a rotation speed of 7000-9000rpm, and a time of 2-4min.

[0028] Furthermore, in step S3, the conditions for vacuum temperature-controlled firing are: absolute pressure of 0.5-0.7 bar, temperature of 16-20℃, and time of 4-6 min.

[0029] In step S4, the moisture content of the center of the cookie after rebaking is ≤2.5%.

[0030] In step S5, the rehydration and re-drying process increases the crispness of the cookies by ≥10%.

[0031] In step S5, the baked cookies are cooled at 25-35℃ for 15-25 minutes, then placed in an environment with a relative humidity of 35-45% and a temperature of 10-20℃ for 1.5-2.5 hours to rehydrate, and finally dried at 50-60℃ for 25-35 minutes.

[0032] The product in this application maintained 88% of its crispness after 9 months.

[0033] Example 2: Yinghong No. 9 Tea-Scented Cookies

[0034] The raw materials and process are the same as in Example 1, except that the tea powder is replaced with Yinghong No. 9. The product is golden brown, with a tea aroma intensity of 7.8 points and a bitterness of only 1.9 points (out of 9), making it suitable for pairing with lattes.

[0035] Example 3: Tieguanyin and Milanxiang compound type

[0036] The raw materials and processes are the same as in Example 1. The tea powder is a blend of Tieguanyin and Dancong Milanxiang in a ratio of 7:3, with a total amount of 3.0g.

[0037] Roasting produces more pyrazine compounds, creating a complex flavor profile of "nut-orchid aroma," increasing the aftertaste index by 22% and making the flavor more diverse.

[0038] This application employs a two-stage baking process to rapidly form a dense shell on the surface, locking in volatile components such as linalool and geraniol. Theanine and reducing sugars undergo a Maillard reaction at around 160 °C, producing pyrazines and furanones with a "caramel-nut-aftertaste" flavor that masks the bitterness of tea polyphenols.

[0039] This application uses low-temperature grinding and gradient roasting, with an aromatic alcohol retention rate of ≥85%, and 3% tea powder can achieve an 8.0-point "pungent" tea taste; This application features tea powder with a particle size D90≤80μm and microencapsulated fat in the tea powder, maintaining crispness for 9 months >87%, with zero compromise on texture; Theanine-sugar Maillard reaction produces a "caramel-aftertaste" that lasts for more than 28 seconds, and is clean without any artificial flavors.

[0040] This invention achieves the technical effects of high tea aroma intensity, low bitterness, and long-lasting crispness. No flavoring is required, the tea aroma decays by less than 15% during the shelf life, and the crispness retention rate is greater than 85%. It is suitable for high-end snack foods and tea-coffee fusion channels.

[0041] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

[0042] All standard parts used in this invention can be purchased from the market, and irregular parts can be customized according to the description and drawings. The specific connection methods of each part adopt conventional methods such as bolts, rivets, and welding that are mature in the prior art. The machinery, parts and equipment adopt conventional models in the prior art. In addition, the circuit connection adopts conventional connection methods in the prior art, which will not be described in detail here.

[0043] In the description of this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," "linking," and "fixing" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or a connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

Claims

1. A tea-flavored cookie ingredient, characterized in that, By weight, it includes the following ingredients: 100 portions of low-gluten flour; 73-77 parts butter; 36.5-38.5 parts powdered sugar; 12-13 portions of whole egg liquid; 2.9-3.1 parts tea powder.

2. The tea-flavored cookie raw material according to claim 1, characterized in that, It also contains 0.05 parts of vitamin E.

3. The tea-flavored cookie raw material according to claim 1, characterized in that, The tea powder is one or more of Dancong Ya Shi Xiang, Dancong Mi Lan Xiang, Ying Hong No. 9, or Tie Guan Yin.

4. The tea-flavored cookie raw material according to claim 1, characterized in that, The tea powder has a particle size distribution D90≤80μm and a moisture content of 5.5-6.5wt%.

5. The tea-flavored cookie raw material according to claim 1, characterized in that, The tea powder has a polyphenol content of ≥18wt%, a theanine content of ≥1.2wt%, and a linalool content of ≥0.8mg / kg.

6. A process for producing tea-flavored cookie raw materials as described in any one of claims 1-5, characterized in that, Includes the following steps: S1. Low-temperature grinding of tea leaves: Tea leaves are pre-cooled to -196℃ by liquid nitrogen and then subjected to hammer milling and air jet milling to obtain low-temperature tea powder. S2. Fat encapsulation: The low-temperature tea powder is mixed with a portion of butter and emulsified under high shear to form tea powder-fat microcapsules. S3. Dough preparation: Beat butter and powdered sugar under vacuum and temperature control, add whole egg liquid and mix well, then add low-gluten flour and tea powder-fat microcapsules obtained in step S2, and mix into dough. S4. Two-stage baking: initial baking and re-baking of the shaped dough; S5. Cooling and rehydration: The baked cookies are cooled, rehydrated at a constant temperature, and then dried in sequence. S6. Nitrogen-filled packaging: The cookies processed in step S5 are packaged with nitrogen, and the residual oxygen content in the packaging is ≤1.0%.

7. The manufacturing process of a tea-flavored cookie raw material according to claim 6, characterized in that, In step S2, the weight of the butter used for fat embedding is 8-12 times the weight of the tea powder, and the emulsification conditions are a temperature of 40-50℃, a rotation speed of 7000-9000 rpm, and a time of 2-4 min.

8. The manufacturing process of a tea-flavored cookie raw material according to claim 6, characterized in that, In step S3, the conditions for vacuum temperature-controlled firing are: absolute pressure of 0.5-0.7 bar, temperature of 16-20℃, and time of 4-6 min.

9. The manufacturing process of a tea-flavored cookie raw material according to claim 6, characterized in that, In step S4, the two-stage baking process specifically involves: Preliminary baking: top heat 195-205℃, bottom heat 175-185℃, bake for 2.5-3.5 minutes; Re-baking: Top heat 160-170℃, bottom heat 155-165℃, bake for 11-13 minutes.

10. The manufacturing process of a tea-flavored cookie raw material according to claim 6, characterized in that, In step S5, the baked cookies are cooled at 25-35℃ for 15-25 minutes, then placed in an environment with a relative humidity of 35-45% and a temperature of 10-20℃ for 1.5-2.5 hours to rehydrate, and finally dried at 50-60℃ for 25-35 minutes.

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