Fruit tea flavored coarse grain biscuit and preparation method thereof

Abstract

The invention discloses a fruit tea flavored coarse grain biscuit and a preparation method thereof, and relates to the technical field of food processing. The fruit tea flavored coarse grain biscuit comprises the following components: flour, corn flour, oat flour, milk powder, eggs, corn oil, white granulated sugar, baking soda, black tea powder, pineapple juice and lemon juice. And the dosage of each component is limited. The invention further provides a preparation method of the fruit tea flavored coarse grain biscuit. The obtained fruit tea flavored coarse grain biscuit is golden in color, smooth and flat in surface, crispy and delicious and has unique tea fragrance and pineapple fragrance, tea resources are fully utilized, the taste of the coarse grain biscuit is improved, and the nutritional value of the coarse grain biscuit is increased.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a fruit tea - flavored coarse grain biscuit and a preparation method thereof. Background Art

[0002] As a traditional beverage, the tea - drinking culture has been spread in China for thousands of years. From the saying "One can live without food for three days, but not without tea for one day", it can be seen that tea is an indispensable part of people's lives. Tea has various health - care effects and rich nutritional values. Through the traditional way of drinking tea, only water - soluble substances can be ingested, and a large number of water - insoluble or poorly soluble substances are difficult to be utilized, resulting in less nutrients absorbed by the human body. Therefore, changing the traditional way of using tea from "drinking tea" to "eating tea" is beneficial to fully absorb the nutrients in tea. In order to improve the utilization of tea resources, people have thought of adding it to the preparation of various foods. However, there is no biscuit baked by combining tea powder, fruits, and coarse grains in China for the time being. The research on tea - coarse - grain biscuits and fruit - tea - flavored biscuits is also scarce. Summary of the Invention

[0003] In order to solve the above - mentioned technical problems, the purpose of the present invention is to provide a fruit tea - flavored coarse grain biscuit and a preparation method thereof. The obtained fruit tea - flavored coarse grain biscuit has a golden color, a smooth and flat surface, is crispy and delicious, has a unique tea fragrance and pineapple fragrance, makes full use of tea resources, improves the taste of coarse grain biscuits, and enhances the nutritional value of coarse grain biscuits.

[0004] The technical solution for the present invention to solve the above - mentioned technical problems is as follows: Provide a fruit tea - flavored coarse grain biscuit, which comprises the following components: flour, corn flour, oat flour, milk powder, eggs, corn oil, granulated sugar, baking soda, black tea powder, pineapple juice, and lemon juice; the mass ratio of flour, corn flour, oat flour, milk powder, eggs, corn oil, granulated sugar, baking soda, and black tea powder is 70 - 90:30 - 50:30 - 50:4 - 6:40 - 60:30 - 40:25 - 35:1.5 - 2.5:2.5 - 7.5, and the mass - volume ratio of black tea powder, pineapple juice, and lemon juice is 2.5 - 7.5 g:10 - 20 mL:4 - 6 mL.

[0005] Further, the mass ratio of flour, corn flour, oat flour, milk powder, eggs, corn oil, granulated sugar, baking soda, and black tea powder is 80:40:40:5:50:35:31:2:6.

[0006] Further, the mass - volume ratio of black tea powder, pineapple juice, and lemon juice is 6 g:14 mL:5 mL.

[0007] The present invention also provides a preparation method for the above - mentioned fruit tea - flavored coarse grain biscuit, which comprises the following steps:

[0008] (1) Mix flour, corn flour, oatmeal, milk powder, black tea powder and baking soda evenly to obtain a powder mixture.

[0009] (2) Mix corn oil, pineapple juice, lemon juice, eggs and granulated sugar, stir until emulsified, pour into a container containing the powder mixture to adjust the dough, cover with plastic wrap, and let it stand at room temperature for 30 minutes to obtain the dough.

[0010] (3) Press the dough until the surface is flat and smooth, shape it into a biscuit shape through a mold, preheat at 160°C for the upper fire and 150°C for the lower fire for 10 minutes, then bake for 10 minutes, take out and cool to obtain the fruit tea flavored whole grain biscuits.

[0011] The present invention has the following beneficial effects:

[0012] 1. On the one hand, the present invention changes the traditional way of using tea, changing "drinking tea" to "eating tea" to promote the comprehensive absorption of tea nutrition; on the other hand, it improves the taste of whole grain biscuits and enhances the nutritional value of whole grain biscuits. Adding black tea powder, pineapple juice and lemon juice to whole grain biscuits reduces the possible roughness of whole grain biscuits and makes them more in line with the taste of the public; it not only makes full use of tea resources but also enhances the edible value of whole grain biscuits.

[0013] 2. Adding tea powder to biscuits for consumption helps to make full use of the nutrition of tea; in traditional whole grain biscuits, adding tea powder, pineapple juice and lemon juice not only improves the taste of whole grain biscuits but also enhances the nutritional value of the biscuits; integrating tea, fruits and whole grains is more conducive to meeting consumers' needs for healthy foods, promoting the popularization of the concept of healthy diet, and has a positive significance for improving people's diet structure and public health level; the fruit tea flavored whole grain biscuits not only enrich the variety of tea biscuits but also help to solve the sales problem of medium and low-grade tea, make full use of tea resources and increase the income of tea farmers. Description of the Drawings

[0014] Figure 1 Shows the influence of different addition amounts of black tea powder on the fruit tea flavored whole grain biscuits;

[0015] Figure 2 Shows the influence of different addition amounts of baking soda on the fruit tea flavored whole grain biscuits;

[0016] Figure 3 Shows the influence of different addition amounts of granulated sugar on the fruit tea flavored whole grain biscuits;

[0017] Figure 4 Shows the influence of different addition amounts of pineapple juice on the fruit tea flavored whole grain biscuits. Detailed Embodiments

[0018] The principles and features of the present invention will be described below. The examples given are only used to explain the present invention and are not intended to limit the scope of the present invention. For those not specified in the examples, they are carried out according to conventional conditions or the conditions recommended by the manufacturer. For reagents or instruments not specified by the manufacturer, they are all conventional products that can be obtained through commercial purchase.

[0019] Example 1

[0020] A fruit tea - flavored coarse grain biscuit, comprising the following components: 70 g of flour, 30 g of corn flour, 30 g of oatmeal, 4 g of milk powder, 40 g of eggs, 30 g of corn oil, 25 g of granulated sugar, 1.5 g of baking soda, 2.5 g of black tea powder, 10 mL of pineapple juice, and 4 mL of lemon juice.

[0021] The preparation method of the above - mentioned fruit tea - flavored coarse grain biscuit comprises the following steps:

[0022] (1) Mix the flour, corn flour, oatmeal, milk powder, black tea powder, and baking soda evenly to obtain a powder mixture;

[0023] (2) Mix the corn oil, pineapple juice, lemon juice, eggs, and granulated sugar, stir with a stirrer until emulsified, pour it into a container containing the powder mixture to adjust the powder, cover it with plastic wrap, and let it stand at room temperature for 30 min to obtain a dough;

[0024] (3) Place the dough between two 3 - mm balance rulers, press it flat and smooth with a rolling pin, shape it into a biscuit shape through a mold, preheat it at 160 °C for the upper fire and 150 °C for the lower fire for 10 min. Line a baking tray with silicon paper, then neatly place the biscuits into the baking tray, and at the same time ensure that there is enough distance between each biscuit to avoid the biscuits expanding in volume during baking and causing adhesion. Then bake for 10 min, take out and cool to obtain the fruit tea - flavored coarse grain biscuit.

[0025] Example 2

[0026] A fruit tea - flavored coarse grain biscuit, comprising the following components: 80 g of flour, 40 g of corn flour, 40 g of oatmeal, 5 g of milk powder, 50 g of eggs, 35 g of corn oil, 30 g of granulated sugar, 2 g of baking soda, 5 g of black tea powder, 10 mL of pineapple juice, and 5 mL of lemon juice.

[0027] The preparation method of the above - mentioned fruit tea - flavored coarse grain biscuit comprises the following steps:

[0028] (1) Mix the flour, corn flour, oatmeal, milk powder, black tea powder, and baking soda evenly to obtain a powder mixture;

[0029] (2) Mix the corn oil, pineapple juice, lemon juice, eggs, and granulated sugar, stir with a stirrer until emulsified, pour it into a container containing the powder mixture to adjust the powder, cover it with plastic wrap, and let it stand at room temperature for 30 min to obtain a dough;

[0030] (3) Place the dough between two 3-mm leveling rulers, press it flat and smooth with a rolling pin, shape it into a biscuit using a mold, preheat it at 160 °C for the upper heat and 150 °C for the lower heat for 10 min. Line a baking tray with silicone paper, then neatly place the biscuits into the baking tray, ensuring there is enough space between each biscuit to prevent the biscuits from sticking together due to volume expansion during baking. Then bake for 10 min, take out and cool to obtain fruit tea-flavored coarse grain biscuits.

[0031] Example 3

[0032] A fruit tea-flavored coarse grain biscuit, comprising the following components: 80 g of flour, 40 g of corn flour, 40 g of oat flour, 5 g of milk powder, 50 g of eggs, 35 g of corn oil, 31 g of granulated sugar, 2 g of baking soda, 6 g of black tea powder, 14 mL of pineapple juice and 5 mL of lemon juice.

[0033] The preparation method of the above fruit tea-flavored coarse grain biscuit comprises the following steps:

[0034] (1) Mix the flour, corn flour, oat flour, milk powder, black tea powder and baking soda evenly to obtain powder materials;

[0035] (2) Mix the corn oil, pineapple juice, lemon juice, eggs and granulated sugar, stir with a stirrer until emulsified, pour it into a container containing the powder materials to adjust the dough, cover it with plastic wrap, and let it stand at room temperature for 30 min to obtain dough;

[0036] (3) Place the dough between two 3-mm leveling rulers, press it flat and smooth with a rolling pin, shape it into a biscuit using a mold, preheat it at 160 °C for the upper heat and 150 °C for the lower heat for 10 min. Line a baking tray with silicone paper, then neatly place the biscuits into the baking tray, ensuring there is enough space between each biscuit to prevent the biscuits from sticking together due to volume expansion during baking. Then bake for 10 min, take out and cool to obtain fruit tea-flavored coarse grain biscuits.

[0037] Example 4

[0038] A fruit tea-flavored coarse grain biscuit, comprising the following components: 90 g of flour, 50 g of corn flour, 50 g of oat flour, 6 g of milk powder, 60 g of eggs, 40 g of corn oil, 35 g of granulated sugar, 2.5 g of baking soda, 7.5 g of black tea powder, 20 mL of pineapple juice and 6 mL of lemon juice.

[0039] The preparation method of the above fruit tea-flavored coarse grain biscuit comprises the following steps:

[0040] (1) Mix the flour, corn flour, oat flour, milk powder, black tea powder and baking soda evenly to obtain powder materials;

[0041] (2) Mix corn oil, pineapple juice, lemon juice, eggs and granulated sugar, stir with a blender until emulsified, pour into a container with powder and adjust the powder. Cover with plastic wrap and let stand at room temperature for 30 min to obtain dough.

[0042] (3) Place the dough between two 3-mm leveling rulers, press it flat and smooth with a rolling pin, shape it into a biscuit shape through a mold, preheat at 160 °C for the upper fire and 150 °C for the lower fire for 10 min. Line a baking tray with silicone paper, then neatly place the biscuits in the baking tray, ensuring sufficient distance between each biscuit to avoid adhesion due to the increase in biscuit volume during baking. Then bake for 10 min, take out and cool to obtain fruit tea-flavored wholegrain biscuits.

[0043] Test Example 1

[0044] 1. Prepare fruit tea-flavored wholegrain biscuits using Example 2, with the addition amounts of black tea powder being 0 g, 2.5 g, 5 g, 7.5 g, and 10 g, and then conduct sensory evaluation with reference to Table 1; during the evaluation process, place the samples on white porcelain plates, observe the color and shape under natural light, and rinse the mouth with warm water before tasting the taste.

[0045] Table 1 Evaluation Criteria Table

[0046]

[0047]

[0048] The results are shown in Table 2 and Figure 1 as follows.

[0049] Table 2 Effects of Different Addition Amounts of Black Tea Powder on the Quality of Fruit Tea-Flavored Wholegrain Biscuits

[0050]

[0051] As can be seen from Table 2 and Figure 1 , there are significant differences in the sensory evaluation scores of fruit tea-flavored wholegrain biscuits due to different addition amounts of black tea powder. With the increase in the addition amount of black tea powder, the sensory scores show a trend of first increasing and then decreasing. When the addition amount of black tea powder is 5 g, the sensory evaluation score of the biscuits reaches the highest peak. Specifically, black tea powder affects the appearance, aroma, taste and texture of the biscuits. With the increase in the amount of black tea powder used, the tea fragrance and tea flavor become more prominent, and the proportion of tea particles on the finished biscuits is larger. However, when the amount of black tea powder used is too large, it is easy to crumble and there will be a certain bitter taste, affecting the quality of the biscuits. Considering comprehensively, when the addition amount of black tea powder is 2.5 - 7.5 g, the quality of the biscuits is better.

[0052] 2. Prepare fruit tea-flavored wholegrain biscuits using Example 2, with the addition amounts of baking soda being 1 g, 1.5 g, 2 g, 2.5 g, and 3 g, and then conduct sensory evaluation with reference to Table 1.

[0053] The results are shown in Table 3 and Figure 2 as follows.

[0054] Table 3 Effects of Different Baking Soda Additions on the Quality of Fruit Tea-Flavored Coarse Grain Biscuits

[0055]

[0056] As can be seen from Table 3 and Figure 2 it can be seen that there are significant differences in the sensory evaluation scores of fruit tea-flavored coarse grain biscuits due to different baking soda additions. With the increase in the baking soda addition, the scores show a trend of first increasing and then decreasing. When the baking soda addition is 2 g, the sensory evaluation score of the biscuits reaches the highest peak. At this time, the biscuits are fluffy and crispy. Specifically, baking soda affects the shape and texture of the biscuits. When the amount of baking soda used is too small, the biscuits are flat and hard, and they do not taste crispy enough. When the amount of baking soda used is too much, the surface of the biscuits is too fluffy and cracks appear, and they do not taste crispy enough. Considering comprehensively, when the baking soda addition is 1.5 - 2.5 g, the quality of the biscuits is better.

[0057] 3. Prepare fruit tea-flavored coarse grain biscuits using Example 2, with the white granulated sugar addition amounts divided into 20 g, 25 g, 30 g, 35 g, and 40 g, and then conduct sensory evaluation with reference to Table 1.

[0058] The results are shown in Table 4 and Figure 3 as follows.

[0059] Table 4 Effects of Different White Granulated Sugar Additions on the Quality of Fruit Tea-Flavored Coarse Grain Biscuits

[0060] White granulated sugar addition (g) Comments Score / point 20 The biscuit color is yellow, the sweetness is light, and there is an egg smell 66.43±2.23 25 The biscuit color is yellow, the sweetness is basically moderate, and there is a slight egg smell 75.29±2.43 30 The biscuit color is golden yellow, the sweetness is moderate, and there is no strange smell 82.71±1.89 35 The biscuit color is golden yellow, the sweetness is basically moderate, and there is no strange smell 74.57±1.99 40 The biscuit color is caramel yellow, the aroma of the biscuit has a slight burnt smell, and the taste is too sweet 66.43±2.23

[0061] As can be seen from Table 4 and Figure 3 it can be seen that there are some significant differences in the sensory evaluation scores of fruit tea-flavored coarse grain biscuits due to different white granulated sugar additions. With the increase in the white granulated sugar addition, the sensory scores of the biscuits show a trend of first increasing and then decreasing. When the white granulated sugar addition is 30 g, the sensory evaluation score of the biscuits reaches the highest peak. The biscuits have a golden color and are sweet and delicious. Specifically, white granulated sugar affects the taste and color of the biscuits. With the increase in the amount of white granulated sugar used, the sweetness of the biscuits continuously increases, and it can also mask the egg smell in the biscuits. When the amount of white granulated sugar used is too small, the sweetness of the biscuits is insufficient and there is an egg smell, and the taste is poor; when the amount of white granulated sugar used is too much, the taste is too sweet and the surface color of the biscuits deepens. Considering comprehensively, when the white granulated sugar addition is 25 - 35 g, the quality of the biscuits is better.

[0062] 4. Prepare fruit tea-flavored coarse grain biscuits using Example 2, with the pineapple juice addition amounts divided into 0 mL, 5 mL, 10 mL, 15 mL, and 20 mL, and then conduct sensory evaluation with reference to Table 1.

[0063] The results are shown in Table 5 and Figure 4 as follows.

[0064] Table 5 Effects of Different Pineapple Juice Additions on the Quality of Fruit Tea-flavored Coarse Grain Biscuits

[0065] Pineapple juice addition (mL) Comments Score / point 0 Cracks appear on the surface of the biscuit, and there is no pineapple aroma or flavor 64.00±2.16 5 The surface of the biscuit is still smooth and flat, and the pineapple aroma and flavor are light 70.86±2.12 10 The surface of the biscuit is smooth and flat, and the pineapple aroma and flavor are more obvious 76.57±1.90 15 The surface of the biscuit is smooth and flat, and the pineapple aroma and flavor are obvious 82.00±2.31 20 The surface of the biscuit is uneven, and the pineapple aroma and flavor are obvious 74.00±2.16

[0066] As can be seen from Table 5 and Figure 4 it can be seen that there are significant differences in the sensory evaluation scores of fruit tea-flavored coarse grain biscuits due to different pineapple juice additions. As the addition amount of pineapple juice increases, the sensory scores of the biscuits show a trend of first increasing and then decreasing. When the addition amount of pineapple juice is 15 mL, the sensory evaluation score of the biscuits reaches the highest peak. At this time, the biscuits are golden in color, the surface is flat, and the pineapple aroma is strong. Specifically, pineapple juice will affect the taste, aroma, and appearance of the biscuits. As the amount of pineapple juice used increases, the pineapple aroma will be more prominent, and the taste will be more rich in layers. However, when the amount of pineapple juice used exceeds a certain range, it will cover up the taste and aroma of the tea, and the biscuits are not easy to form, affecting the appearance of the biscuits. Considering comprehensively, when the addition amount of pineapple juice is 10 - 20 mL, the quality of the biscuits is better.

[0067] Experimental Example 2

[0068] Response Surface Optimization Design: Using black tea powder (A), baking soda (B), granulated sugar (C), and pineapple juice (D) as independent variables for the optimization experiment, and using the sensory score as the response value for the response surface method optimization experiment. Through analysis and verification, the optimal process parameters are determined. The factor level table of the response surface experiment is shown in Table 6.

[0069] Table 6 Factor Level Table of Response Surface Experiment

[0070] Horizontal A Black tea powder (g) B Baking soda (g) C White granulated sugar (g) D Pineapple juice (mL) -1 2.5 1.5 25 10 0 5 2 30 15 1 7.5 2.5 35 20

[0071] The results of the above response surface analysis experiment are shown in Table 7.

[0072] Table 7 Results of Response Surface Analysis Experiment

[0073]

[0074]

[0075] Using Design-expert 13 to perform multiple regression fitting on the data in Table 7, the quadratic multiple regression equation of the sensory evaluation score (Y) of fruit tea-flavored coarse grain biscuits with respect to the addition amount of black tea powder (A), baking soda (B), granulated sugar (C), and pineapple juice (D) is obtained: Y = 86.14 + 3.44A + 2.21B + 0.3500C - 2.27D - 2.22AB + 1.12AC - 1.83CD - 3.26A 2 - 5.38B2 -3.99C 2 -9.90D 2 。

[0076] The variance and significance analysis were carried out by Box-Behnken Design response surface analysis method, and the sensory evaluation scores of fruit tea flavored coarse grain biscuits were fitted with a model. The results are shown in Table 8.

[0077] Table 8 Analysis of variance results of the regression equation

[0078] Source of variance Total Mean square Degree of freedom F value P value Significance Model 1186.33 14 84.74 22.46 <0.0001 ** A 142.14 1 142.14 37.67 <0.0001 ** B 58.52 1 58.52 15.51 0.0015 ** C 1.47 1 1.47 0.3896 0.5426 D 61.65 1 61.65 16.34 0.0012 ** AB 19.80 1 19.80 5.25 0.0380 * AC 5.06 1 5.06 1.34 0.2661 AD 40.32 1 40.32 10.69 0.0056 ** BC 38.44 1 38.44 10.19 0.0065 ** BD 72.25 1 72.25 19.15 0.0006 ** CD 13.32 1 13.32 3.53 0.0812 A2 68.83 1 68.83 18.24 0.0008 ** B2 181.00 1 181.00 47.97 <0.0001 ** C2 103.52 1 103.52 27.44 0.0001 ** D2 635.10 1 635.10 168.32 <0.0001 ** Residual 52.82 14 3.77 Lack of fit 45.79 10 4.58 2.60 0.1846 Pure error 7.03 4 1.76 Total 1239.15 28

[0079] Among them, **p < 0.01 is extremely significant; *p < 0.05 is significant.

[0080] As can be seen from Table 8, the regression equation of this experimental model has a high significance (P < 0.0001), and the lack-of-fit term is not significant (P = 0.1846 > 0.05). The correlation coefficient R of this model 2 is 0.9574, and the adjusted determination coefficient AdjR 2 is 0.9752, indicating that the regression equation has a high fitting degree and small error under this experimental condition. This model can effectively describe the true relationship between the addition amounts of black tea powder, baking soda, white granulated sugar and pineapple juice and the sensory score. This equation can be used to determine the optimal addition amounts of various factors of fruit tea flavored coarse grain biscuits. From the results of the significance analysis, the first-order terms A, B, D, the interaction terms AD, BC, BD and the second-order terms A 2 、B 2 、C 2 、D 2 have an extremely significant impact on the sensory score (P < 0.01); the interaction term AB has a significant impact on the sensory score (P < 0.05); the first-order term C, and the interaction terms AC, CD have no significant impact on the sensory score (P > 0.05). The importance of factors can be seen from the magnitude of the F value. The larger the F value, the more important the factor, that is, the addition amount of black tea powder > the addition amount of pineapple juice > the addition amount of baking soda > the addition amount of white granulated sugar (A > D > B > C).

[0081] According to the prediction of the response surface regression model, the optimal production formula of the fruit tea - flavored coarse grain biscuits is as follows: black tea powder is 6.035 g, baking soda is 2.177 g, white granulated sugar is 30.726 g, and pineapple juice is 13.927 mL. Under this condition, the sensory score of the fruit tea - flavored coarse grain biscuits is 87.69 points. For the convenience of actual production, the final product formula is determined as: the addition amount of black tea powder is 6 g, the addition amount of baking soda is 2 g, the addition amount of white granulated sugar is 31 g, and pineapple juice is 14 mL; corresponding to Example 3. And three parallel verification experiments are carried out under this optimal formula, and the results are shown in Table 9; the average sensory score of the fruit tea - flavored coarse grain biscuits is (86.67 ± 0.47) points, which is close to the predicted value, proving that the model is reliable.

[0082] Table 9 Sensory evaluation of fruit tea - flavored coarse grain biscuits with the optimal formula

[0083] Item Comments Morphology The biscuit is of uniform thickness and the surface is smooth and flat Color and luster It presents golden yellow, has luster, and the tea particles are evenly distributed Aroma The tea aroma is strong, accompanied by pineapple aroma Taste and texture Crispy and delicious, strong tea aroma, moderate sweetness, no strange smell Texture The overall crispness of the biscuit is relatively consistent, the holes at the bottom of the biscuit are small and evenly distributed Aftertaste The aftertaste is strong and lasts for a long time

[0084] The texture analyzer is used to measure the fruit tea - flavored coarse grain biscuits and fruit - flavored coarse grain biscuits. Under room - temperature conditions, the TPA - 250N mode with adjustable interval time is adopted, and three parallel experiments are carried out. A cylindrical probe is used. The set parameters are: pause time 1 s, measuring range 250 N, rising height 10 mm, deformation 10%, speed 60 mm / min, starting force 0.375 N, and the interval time between two compressions is 3 s. The texture analyzer is used to measure the related physical property parameters of the biscuits such as hardness, elasticity, chewiness, and cohesiveness. The results are shown in Table 10.

[0085] Table 10 Texture measurement results of fruit - flavored coarse grain biscuits with different treatments

[0086] Treatment Hardness / N Elasticity / N Chewiness / mJ Cohesiveness / Ratio Fruit tea flavored coarse grain biscuit 9.15±1.88 0.89±0.21 0.06±0.03* 0.01±0.01 Fruit flavored coarse grain biscuit 15.89±0.89 0.94±0.12 0.67±0.41 0.04±0.02

[0087] Among them, * indicates that for the same index, there are significant differences between different treatments (P < 0.05).

[0088] As can be seen from Table 10, the hardness, elasticity, chewiness, and cohesiveness of the fruit - flavored coarse grain biscuits added with black tea powder are all less than those of the fruit - flavored coarse grain biscuits without adding black tea powder. Among them, there is a significant difference in chewiness, which may be because the addition of black tea powder changes the structure of the biscuits, thus changing the physical properties of the biscuits.

[0089] The above - mentioned are only the preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A fruit tea flavored whole grain biscuit, characterized in that: The invention comprises the following components: flour, corn flour, oatmeal powder, milk powder, eggs, corn oil, white sugar, baking soda, black tea powder, pineapple juice and lemon juice; the mass ratio of the flour, corn flour, oatmeal powder, milk powder, eggs, corn oil, white sugar, baking soda and black tea powder is 70-90:30-50:30-50:4-6:40-60:30-40:25-35:1.5-2.5:2.5-7.5; the mass volume ratio of the black tea powder, pineapple juice and lemon juice is 2.5-7.5g:10-20mL:4-6mL.

2. The fruit tea flavored whole grain biscuit according to claim 1, characterized in that: The mass ratio of the flour, corn flour, oatmeal flour, milk powder, eggs, corn oil, white sugar, baking soda and black tea powder is 80:40:40:5:50:35:31:2:

6.

3. The fruit tea flavored whole grain biscuit according to claim 1, characterized in that: The mass volume ratio of the black tea powder, pineapple juice and lemon juice is 6g:14mL:5mL.

4. The method for preparing the fruit tea flavored coarse grain biscuits according to any one of claims 1 to 3, characterized in that: The following steps are involved: (1) Mix flour, corn flour, oatmeal powder, milk powder, black tea powder and baking soda to obtain a powder; (2) Mix corn oil, pineapple juice, lemon juice, eggs and white sugar, stir until emulsified, pour into a container containing powder materials, mix the powder, cover with plastic wrap, and leave at room temperature for 30 minutes to obtain dough; (3) Press the dough until the surface is flat and smooth, and shape it into a biscuit shape through a mold, preheat it at 160° C. for 10 minutes at an upper heat of 160° C. and a lower heat of 150° C., and then bake it for 10 minutes, take it out and cool it, to obtain a fruit tea flavored whole grain biscuit.

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