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Tea-containing baked cooked wheaten food and technology thereof

A kind of pasta and baking technology, which is applied in baked food, baking, food science, etc., can solve the problems that no one has tried, and achieve the effect of rich health care function, no loss of nutrients, and improvement of coarse particles

Inactive Publication Date: 2015-06-17
TIANJIN TASLY GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] What effect does adding tea extract to baked pasta have? No one has tried it yet

Method used

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  • Tea-containing baked cooked wheaten food and technology thereof
  • Tea-containing baked cooked wheaten food and technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Example 1 Biscuits containing tea crisp

[0049] 1) First set the oven temperature: the surface fire is 170℃, the bottom fire is 160℃; 2) Take a few eggs into a transparent cup and stir until the egg white and egg yolk are mixed; 3) Weigh 90g of egg liquid and 12g of tea extract in 50ml In a transparent cup, weigh 330g of anhydrous ghee into a white plastic bucket, and use a whisk to make a light yellow and viscous shape (about 3min); 4) Pour the egg liquid with tea zhen into the bubble In water ghee, use a whisk; add 360g powdered sugar and 4.6g soda; mix well and beat with a whisk; 6) Then add 640g low-gluten flour and 3.75g baking powder, and mix up and down until nothing After agglomeration, pinch the ingredients by hand until the ingredients are even; 7) Weigh 17g of the agent, rub it with hands (about 3cm in diameter), place it on the baking tray at intervals, and press it to a round cake (about 4-6cm in diameter) , 0.5-0.8cm thick), at least 2cm between the two cak...

Embodiment 2

[0050] Example 2 Biscuit containing tea crisp

[0051] 1) First set the oven temperature: the surface fire is 170°C, the bottom fire is 160°C; 2) Take a few eggs into a transparent cup and stir until the egg white and egg yolk are mixed; 3) Weigh 100g of egg liquid and 1.57g of tea extract. In a 50ml transparent cup, weigh 300g of anhydrous ghee into a white plastic bucket, and use a whisk to make it light yellow and viscous (about 3min); 4) Pour the egg liquid with tea zhen into the bubble In anhydrous ghee, use a whisk; add 370g powdered sugar and 4.6g of soda; stir evenly and beat with a whisk; 6) then add 700g of low-gluten flour and 3.75g of baking powder, and mix up and down until After there is no agglomeration, pinch the ingredients by hand until the ingredients are even; 7) Weigh 17g of the agent, rub it with hands (about 3cm in diameter), place it on the baking tray with intervals, and press it until it is a round cake (about 4- 6cm, thickness 0.5-0.8cm), at least 2cm ...

Embodiment 3

[0052] Example 3 Low caffeine and tea crisp biscuits

[0053] 1) First set the oven temperature: 170°C for the surface fire and 160°C for the bottom fire; 2) Take a few eggs into a transparent cup and stir until the egg white and egg yolk are mixed; 3) Weigh 100g of egg liquid and decaffeinated tea extract (Tea extract that deliberately reduces the content of caffeine during the extraction process) 30g in a 50ml transparent cup, weigh 340g of anhydrous ghee into a white plastic bucket, and use a whisk to bubble until light yellow and viscous (about 3min ); 4) Pour the egg mixture with tea-zhen into the whipped anhydrous ghee and beat it with a whisk; add 330g powdered sugar and 4.6g soda; stir evenly and beat with a whisk; 6 ) Then add 700g of low-gluten flour and 3.75g of baking powder, mix up and down until there is no clumping, and then knead until the ingredients are uniform; 7) Weigh 17g of the agent and rub it with hands (about 3cm in diameter), and there will be intervals ...

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Abstract

The invention provides tea-containing baked cooked wheaten food and a technology thereof. Tea extractives are solid-state or semi-solid-state or liquid-state tea extractives which can be completely dissolved into water and are prepared in the mode that various kinds of tea leaves serving as raw materials are extracted, separated, concentrated and dried. The tea-containing baked cooked wheaten food includes but is not limited to tea-containing biscuits, tea-containing cakes, tea-containing bread and tea-containing moon cakes. The tea-containing baked cooked wheaten food is finer and smoother in taste, and nutrient content is more and safer; under the condition that preservatives are not used, the shelf life is equal to that of preservative-containing same-class cooked wheaten food on the market, and therefore the tea-containing baked cooked wheaten food is healthier and safer.

Description

Technical field: [0001] The present invention relates to the field of food, in particular to the preparation of a food, in particular to a tea-containing baked pasta and a preparation process thereof. Background technique: [0002] Tea has a good health function. According to research, tea has health functions such as excitement and fatigue, digestion and removal of phlegm, detoxification and quenching thirst, alleviating alcohol and sterilization, preventing aging, improving immunity, lowering blood lipids, and resisting radiation. Most of them are middle-aged or elderly. Young people mainly consume tea from instant beverage tea, with little intake of nutrition and health elements. Because tea has so many health-care functions, and at the same time, in order to allow young people or children to take in more health-care and nutritional elements in tea, in recent years, the way of tea intake has changed from drinking tea to eating tea today. , Make cosmetics absorb from the skin,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D13/08A21D2/36
Inventor 王学婷刘顺航李向波姜红映
Owner TIANJIN TASLY GROUP
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