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A kind of dark tea biscuit and preparation method thereof

A technology for dark tea and biscuits, which is applied in the field of dark tea biscuits and their preparation, can solve problems such as inconvenience in carrying, and achieve the effects of clearing the intestines, promoting digestion, and having high nutritional value.

Active Publication Date: 2016-03-02
ANHUI TIANFANG TEA IND GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the shape of dark tea products is mostly brick tea, and the shape of brick tea is a large solid, which is usually packed in boxes, cans, or paper; Lovers, inconvenient to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of dark tea biscuit, it is made up of the raw material of following parts by weight (kg):

[0019] Flour 50, black tea 3, oat flour 20, ghee 3, egg liquid 15, bellflower 2, jasmine 1, sand garden seed 1, tangerine peel 1, rhodiola rosea 1, chicken bone grass 1, salt 0.7, baking powder 1.5, essence 0.3 , powdered sugar 2, honey 10, Ruo Ye 2, ash vegetable 2, broken rice shepherd 0.5, appropriate amount of water.

[0020] A preparation method of black tea biscuits, comprising the following steps:

[0021] (1) Wash the ruo leaves, gray vegetables, and broken rice shepherds, dry them, cut them into pieces, mix them with black tea, and mash them to form a black tea mixture;

[0022] (2) Grind the above-mentioned dark tea mixture into black tea powder, sieve it with a vibrating sieving machine, classify the sieved black tea powder, and carry out ultrafine grinding, with a fineness of not less than 400 meshes, for later use ;

[0023] (3) Extract the above-mentioned ...

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PUM

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Abstract

The invention discloses a black tea biscuit. The black tea biscuit is made of, by weight, 30-50 parts of flour, 3-5 parts of black tea, 10-20 parts of oat flour, 3-8 parts of yak butter, 10-15 parts of egg liquid, 1-2 parts of platycodon grandiflorus, 1-2 parts of jasmine, 1-2 parts of flastern milkvetch seeds, 1-2 parts of tangerine peel, 1-2 parts of rhodiola rosea, 1-2 parts of abrus herb, 0.3-0.7 part of salt, 1-1.5 parts of baking powder, 0.1-0.3 part of essence, 2-5 parts of powdered sugar, 5-10 parts of honey, 1-2 parts of indocalamus, 1-2 parts of chenopodium album, 0.3-0.5 part of cardamine hirsuta and proper water. The black tea biscuit is convenient to carry, rich in flavor and pretty high in nutritional value, and the platycodon grandiflorus, the jasmine, the flastern milkvetch seeds, the tangerine peel, the rhodiola rosea and the like have great blood fat reducing efficacy. In addition, the black tea biscuit has healthcare functions such as detoxifying, defaecating, digestion promoting, intestinal cleaning and the like, and is long in shelf life and unique in flavor.

Description

technical field [0001] The invention mainly relates to the field of food, in particular to a black tea biscuit and a preparation method thereof. Background technique [0002] Dark tea is a special type among the six major teas in my country. Because of its unique flavor and quality characteristics, especially its functions of lowering blood sugar, blood fat, and anti-aging, it is more and more popular among consumers. However, the shape of dark tea products is mostly brick tea, and the shape of brick tea is a large solid, which is usually packed in boxes, cans, or paper; Enthusiasts, it is inconvenient to carry. The present invention uses dark tea as a carrier to carry out deep processing, and develops a new black tea rice noodle food with food raw materials, which not only satisfies black tea lovers' tea drinking, but also satisfies the characteristics of food, and becomes a fashionable, convenient, leisure and healthy product . Contents of the invention [0003] The p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08
Inventor 李翠红程华平郑孝平万娅琼
Owner ANHUI TIANFANG TEA IND GROUP
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