Weight-loss food containing tea extract and preparation method thereof

Abstract

The present application provides a weight loss food containing tea extract and a preparation method thereof. The food is a baked food, which is made with a mixed powder of low-gluten flour and tea extract as the main raw material, and the content of tea extract in the mixed powder of low-gluten flour and tea extract is above 15% w / w; coagulant and leavening agent auxiliary materials are used in the raw materials of the food to maintain the performance of the dough and the food.

Description

Technical Field

[0001] The present application belongs to the field of weight loss foods, and specifically, provides a weight loss food containing tea extract and a preparation method thereof. Background Art

[0002] As a drink originating from China, tea plays an important role in the daily life of a large number of people around the world. With the expansion of the drinking range and the passage of time, especially the advancement of modern biochemical technology, more and more functions of tea and its ingredients have been identified and applied, such as refreshing, anti-inflammatory, anti-oxidant, anti-tumor, and lowering blood lipids.

[0003] The weight-loss function of tea extract has been widely studied. Many types of tea, including black tea, green tea, Pu'er tea, and dark tea, have such effects. Possible mechanisms include inhibiting fat formation, changing intestinal flora, and improving the body's ability to break down fat.

[0004] As an essential nutrient for the body, carbohydrate intake is indispensable. Using tea extract in high-carbohydrate foods such as bread and biscuits is a feasible way to develop weight loss foods. However, when tea extract is used in large quantities, on the one hand, the bitterness of the tea extract can easily affect the taste of the food, and on the other hand, the texture of the food, especially baked goods, will be significantly affected; if the former can be compensated by appropriate masking, seasoning, or even consumer education, the latter is a key issue affecting the promotion of such foods, especially foods with high tea extract content. Summary of the invention

[0005] When developing a diet biscuit containing tea extract, the applicant tried to use a variety of tea extracts and found that yellow tea and white tea extracts, which are more suitable for making biscuits, have a significant effect on the texture of the dough and product when used in larger amounts. The applicant tried to use a coagulant and a leavening agent to solve this problem.

[0006] On the one hand, the present application provides a weight loss food containing tea extract, which is a baked food, and the raw materials of the baked food include tea extract, a coagulant and a leavening agent.

[0007] Furthermore, the baked food is biscuits.

[0008] Furthermore, the tea extract is white tea extract or yellow tea extract.

[0009] Furthermore, the preparation method of the tea extract is:

[0010] (1) Use 90-95℃ pure water, 1:30 w / v ratio of solid to liquid, extract tea leaves for 30 minutes, and filter the tea soup;

[0011] (2) Repeat step (1) once;

[0012] (3) The tea soups obtained from the two extractions are combined; and the tea extract is obtained by rotary evaporation and freeze-drying.

[0013] Furthermore, the raw materials of the baked food include a mixture of low-gluten flour and tea extract, baking powder, egg liquid, vegetable oil, salt, baking soda, sucrose; water, and 1-2 parts of glucono-δ-lactone or curdlan and 0.5-2 parts of magnesium carbonate or calcium carbonate.

[0014] Furthermore, the raw materials of the baked food also include one or more other sweeteners selected from xylitol, erythritol, and L-alanine; and no more than 20 portions of one or more ingredients selected from oat flour, quinoa flour, oat bran, and naked oat bran.

[0015] Furthermore, the raw materials of the baked food include 150 parts of a mixture of low-gluten flour and tea extract; 2 parts of baking powder; 35 parts of egg liquid; 3 parts of vegetable oil; 1 part of salt; 1 part of baking soda; 10 parts of sucrose; 20 parts of water, 2 parts of glucono-δ-lactone and 1 part of magnesium carbonate.

[0016] Furthermore, the content of tea extract in the mixed powder of low-gluten flour and tea extract is above 15% w / w.

[0017] Furthermore, the content of tea extract in the mixed powder of low-gluten flour and tea extract is 15-25%.

[0018] Furthermore, the preparation method of the biscuits is: sucrose, egg liquid, vegetable oil and salt are mixed and beaten evenly; mixed powder of low-gluten flour and tea extract, baking powder, baking soda, 2 parts of glucono-δ-lactone, magnesium carbonate and water are added to form dough; and the dough is shaped and baked.

[0019] Furthermore, the present application provides a method for preparing biscuits containing tea extract, wherein the biscuit raw materials are: 150 parts of a mixture of low-gluten flour and tea extract; 2 parts of baking powder; 35 parts of egg liquid; 3 parts of vegetable oil; 1 part of salt; 1 part of baking soda; 10 parts of sucrose; 20 parts of water, 2 parts of glucono-δ-lactone and 1 part of magnesium carbonate; wherein the content of tea extract in the mixture of low-gluten flour and tea extract is 15-25%;

[0020] The preparation method is as follows: sucrose, egg liquid, vegetable oil and salt are mixed and beaten evenly; mixed powder of low-gluten flour and tea extract, baking powder, baking soda, 2 parts of glucono-δ-lactone, magnesium carbonate and water are added to form dough; and the dough is shaped and baked.

[0021] The magnesium carbonate and calcium carbonate in this application are calculated based on anhydrous salts. If hydrates are used, the corresponding amounts need to be increased proportionally.

[0022] The food of the present application may contain other whole grain ingredients and sugar substitute ingredients, and those skilled in the art can determine the dosage and types of these ingredients through reasonable adjustments so that the product can achieve good weight loss and taste effects. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 shows the effects of different ratios of glucono-δ-lactone and magnesium carbonate on the crispness and dough viscosity of white tea and yellow tea biscuits ( Figure 1A For white tea; Figure 1B is yellow tea; the left axis is stickiness, and the right axis is crispness);

[0024] Figure 2 shows the effects of different ratios of glucono-δ-lactone and calcium carbonate on the crispness and dough viscosity of white tea and yellow tea biscuits ( Figure 2A For white tea; Figure 2B is yellow tea; the left axis is stickiness, and the right axis is crispness);

[0025] Figure 3 The effect of different proportions of curdlan and calcium carbonate on the crispness and dough viscosity of white tea biscuits (the left axis is viscosity, and the right axis is crispness);

[0026] Figure 4 The effect of different proportions of curdlan and magnesium carbonate on the crispness and dough viscosity of yellow tea biscuits (the left axis is viscosity, and the right axis is crispness). DETAILED DESCRIPTION

[0027] Example 1 Preparation of different tea extracts and their effects on dough and biscuit products

[0028] The applicant used a water extraction method (using 90-95℃ pure water, a solid-liquid ratio of 1:30 w / v, extracting for 30 minutes, filtering the tea soup; repeating the previous step to extract once more; combining the tea soups obtained from the two extractions; rotary evaporation and freeze-drying to obtain tea extract) to prepare the following tea extracts (in order to ensure the authenticity and stable quality of the tea, pre-packaged tea products from regular manufacturers were used, and the grade selected was a lower-priced general consumer grade, and the same grade was used in all experiments):

[0029] Black tea: Keemun black tea (Yi Fu Tang brand);

[0030] White tea: Fuding white tea (Bama Tea);

[0031] Yellow tea: Junshan Yinzhen (Fang Shangshu);

[0032] Dark tea: Anhua dark tea (Baishaxi);

[0033] Pu'er tea: Ripe Pu'er tea (Xianglong).

[0034] Cookies recipe and preparation method:

[0035] 150 parts of low-gluten flour / mixed powder of low-gluten flour and tea extract; 2 parts of baking powder; 35 parts of egg liquid; 3 parts of vegetable oil; 1 part of salt; 1 part of baking soda; 10 parts of sucrose; 20 parts of water.

[0036] Mix sucrose, egg liquid, vegetable oil and salt and beat evenly; add low-gluten flour / mixed powder of low-gluten flour and tea extract, baking powder, baking soda and water to make dough (knead the dough in a dough mixer for 15 minutes, and use a mold to shape the dough into about 4cm×4cm×4cm when testing the dough); after shaping into long strips, bake at 180℃ for 30 minutes, slice, and bake at 120 degrees for 30 minutes (the same biscuit mold was used in all tests, and the finished product was a biscuit of about 7cm×4cm×0.5cm. In order to reduce possible influencing factors, no spices and other additives were used).

[0037] For weekly tea extract, mixtures of cake flour and tea extract with 5%, 15%, and 25% tea extract addition (w / w) were prepared and used to make biscuits.

[0038] Texture characteristics testing:

[0039] The texture analyzer is FTC PW-US76. A 36mm cylindrical probe was used to test dough at a speed of 5mm / s; a 2mm probe was used to test biscuits (vertical) at a speed of 0.6mm / s; the stickiness (mj) and chewiness (adhesiveness × elasticity, no unit) of the dough were read through the built-in software; the crispness (number of spatial cracks / mm) and brittleness (maximum force corresponding to strain) of the biscuits were read; the average value was taken after four measurements. The results are shown in Tables 1 and 2:

[0040] Table 1 Dough properties after adding tea extract

[0041]

[0042] Table 2 Biscuit properties after adding tea extract

[0043]

[0044] The results show that the addition of black tea and Pu'er tea has little effect on the texture characteristics of biscuit products, and basically does not affect the product performance at an addition amount of 15-25%. However, the color (the product becomes obviously black when a large amount is added) and strong taste of the two are very unfavorable to sales, and the situation is similar for black tea. Slightly fermented tea with lighter color and taste has a significant effect on the stickiness of the dough and the crispness of the product, which may be related to the destruction of the gluten network and gas retention properties of the dough by certain ingredients in the lightly fermented tea. This effect may be more serious after using coarse grains such as oats, quinoa, and oatmeal.

[0045] Example 2 Effect of adding a leavening agent / coagulant on dough and biscuits

[0046] In order to prepare baked goods with high white tea extract with good market prospects and more obvious weight loss effect, especially biscuits, the applicant tried to use a variety of coagulants and leavening agents (the following experiments only verify the results of 25% addition).

[0047] First, the applicant tried glucono-δ-lactone, curdlan, sodium pyrophosphate and calcium sulfate, and optimized their dosage according to conventional dosage and preliminary experiments (calculated according to the number of ingredients in Example 1, added with flour), and the final results were:

[0048] Table 3 Effect of adding coagulant

[0049]

[0050] The results showed that glucono-δ-lactone and curdlan gum were significantly helpful in restoring the stickiness of the dough, but they still did not reach the level of normal products / products with low tea extract addition in terms of restoring the crispness.

[0051] Based on previous experience, the applicant tried to add a certain amount of flour improver magnesium carbonate or calcium carbonate to glucono-δ-lactone and curdlan. The formula is shown in the following table

[0052] Table 4 Formula of flour improver and coagulant

[0053] Recipe Name Glucono-δ-lactone Curdlan Magnesium carbonate Calcium carbonate A1 2 servings 0 copies 0.5 serving 0 copies A2 2 servings 0 copies 1 serving 0 copies A3 2 servings 0 copies 2 servings 0 copies A4 2 servings 0 copies 3 servings 0 copies A5 2 servings 0 copies 4 servings 0 copies B1 2 servings 0 copies 0 copies 0.5 serving B2 2 servings 0 copies 0 copies 1 serving B3 2 servings 0 copies 0 copies 2 servings B4 2 servings 0 copies 0 copies 3 servings B5 2 servings 0 copies 0 copies 4 servings C1 0 copies 1 serving 0 copies 0.5 serving C2 0 copies 1 serving 0 copies 1 serving C3 0 copies 1 serving 0 copies 2 servings C4 0 copies 1 serving 0 copies 3 servings D1 0 copies 1 serving 0.5 serving 0 copies D2 0 copies 1 serving 1 serving 0 copies D3 0 copies 1 serving 2 servings 0 copies D4 0 copies 1 serving 3 servings 0 copies

[0054] The results are shown in Figures 1-4. The results show that the mass ratio of 2:1 glucono-δ-lactone and magnesium carbonate can effectively restore the crispness of white tea and yellow tea biscuits to 6.1-6.2, which is basically close to the level of biscuits with low tea extract content. The effect of replacing calcium carbonate is not as good, and can only be restored to about 5.6. The technical solution of curdlan basically has no effect on restoring the crispness, so only the white tea data of group C formula and the yellow tea data of group D formula are given.

[0055] The above data show that adding appropriate proportions of glucono-δ-lactone and magnesium / calcium carbonate into the dough formula can effectively solve the dough stickiness and product crispness problems of baked products with high proportions of tea extract additives.

Claims

1. A baked food containing tea extract, wherein the raw materials of the baked food include 150 parts of a mixture of low-gluten flour and tea extract; 2 parts of baking powder; 35 parts of egg liquid; 3 parts of vegetable oil; 1 part of salt; 1 part of baking soda; 10 parts of sucrose; 20 parts of water, 2 parts of glucono-δ-lactone and 1 part of magnesium carbonate; wherein the content of tea extract in the mixture of low-gluten flour and tea extract is 15-25%; and the tea extract is white tea extract or yellow tea extract; The preparation method of the tea extract is: (1) Use 90-95℃ pure water, 1:30 w / v ratio of solid to liquid, extract tea leaves for 30 minutes, and filter the tea soup; (2) Repeat step (1) once; (3) The tea soups obtained from the two extractions are combined; and the tea extract is obtained by rotary evaporation and freeze-drying. The baked food according to claim 1 , wherein the baked food is a biscuit.

3. The baked food according to claim 1, wherein the raw materials of the baked food further include one or more sweeteners selected from xylitol, erythritol, and L-alanine; and no more than 20 parts of one or more ingredients selected from oat flour, quinoa flour, oat bran, and naked oat bran.

4. The baked food according to claim 2, wherein the preparation method comprises: mixing sucrose, egg liquid, vegetable oil and salt and beating the mixture evenly; adding a mixture of low-gluten flour and tea extract, baking powder, baking soda, 2 parts of glucono-δ-lactone, magnesium carbonate and water to form a dough; shaping and baking.

5. A method for preparing biscuits containing tea extract, wherein the biscuit raw materials are: 150 parts of a mixture of low-gluten flour and tea extract; 2 parts of baking powder; 35 parts of egg liquid; 3 parts of vegetable oil; 1 part of salt; 1 part of baking soda; 10 parts of sucrose; 20 parts of water, 2 parts of glucono-δ-lactone and 1 part of magnesium carbonate; wherein the content of tea extract in the mixture of low-gluten flour and tea extract is 15-25%; The biscuit preparation method comprises the following steps: mixing sucrose, egg liquid, vegetable oil and salt and beating the mixture evenly; adding a mixture of low-gluten flour and tea extract, baking powder, baking soda, 2 parts of glucono-δ-lactone, magnesium carbonate and water to form a dough; shaping the dough and baking the dough; The tea extract is white tea extract or yellow tea extract; The preparation method of the tea extract is: (1) Use 90-95℃ pure water, 1:30 w / v ratio of solid to liquid, extract tea leaves for 30 minutes, and filter the tea soup; (2) Repeat step (1) once; (3) The tea soups obtained from the two extractions are combined; and the tea extract is obtained by rotary evaporation and freeze-drying.

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