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Preparation method of colored cookies prepared based on leaves of strigose hydrangea

A technology of cookies and sweet tea, which is applied in the field of preparation of colored cookies, can solve the problems of single product function, low degree of comprehensive utilization of sweet tea, and insufficient utilization of ingredients, so as to achieve good taste, enrich market types, improve Use the effect of value

Active Publication Date: 2019-01-11
GUANGXI NORMAL UNIV OF SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the research reports on sweet tea are to separate and prepare pure components such as rubusoside, sweet tea flavonoids and sweet tea polyphenols from sweet tea for drug research and application. The degree of comprehensive utilization is not high
[0005] At the same time, with the increase of people's income, the improvement of living standards, healthy diet, health ingredients are more and more people's attention and attention, on this basis, there are many kinds of health cookies, but sweet tea is used for color cookies The report has not yet been reported

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The preparation method of the colored cookie based on sweet tea is prepared from the following raw materials in parts by weight: 35 parts of sweet tea extract, 110 parts of low-gluten flour, 65 parts of butter, 45 parts of olive oil, 110 parts of shortening, 18 parts of milk, 32 parts of egg liquid, 2 parts of salt, 0.04 parts of antioxidant, 0.04 parts of leavening agent, 6 parts of coloring sauce.

[0047] Wherein, the preparation method of the sweet tea extract is as follows: (1) picking fresh sweet tea leaves, then freezing them with liquid nitrogen, and crushing them immediately after treatment to obtain crushed sweet tea; (2) grinding the crushed sweet tea Ultrasonic extraction was performed twice, each time for 55 minutes, to obtain an ultrasonic extraction solution. The process parameters of ultrasonic extraction were: ultrasonic wave 70W, microwave 300W; in the first ultrasonic extraction, add 9 times the amount of crushed sweet tea and a buffer with a pH of 5.0...

Embodiment 2

[0058] The preparation method of the colored cookie based on sweet tea is prepared from the following raw materials in parts by weight: 30 parts of sweet tea extract, 100 parts of low-gluten flour, 60 parts of butter, 40 parts of olive oil, 100 parts of shortening, 10 parts of milk, 25 parts of egg liquid, 1 part of salt, 0.03 parts of antioxidant, 0.03 parts of leavening agent, 8 parts of sunflower extract, 4 parts of coloring juice.

[0059] Wherein, the preparation method of the sweet tea extract is as follows: (1) picking fresh sweet tea leaves, then freezing them with liquid nitrogen, and crushing them immediately after treatment to obtain crushed sweet tea; (2) grinding the crushed sweet tea Ultrasonic extraction was performed twice, each time for 50 minutes, to obtain an ultrasonic extraction solution. The process parameters of ultrasonic extraction were: ultrasonic wave 60W, microwave 100W; in the first ultrasonic extraction, add 8 times the amount of crushed sweet tea ...

Embodiment 3

[0071] The preparation method of the colored cookie based on sweet tea is prepared from the following raw materials in parts by weight: 40 parts of sweet tea extract, 125 parts of low-gluten flour, 70 parts of butter, 50 parts of olive oil, 120 parts of shortening, 25 parts of milk, 40 parts of egg liquid, 3 parts of salt, 0.05 parts of antioxidant, 0.05 parts of leavening agent, 15 parts of sunflower extract, 8 parts of coloring juice.

[0072]Wherein, the preparation method of the sweet tea extract is as follows: (1) picking fresh sweet tea leaves, then freezing them with liquid nitrogen, and crushing them immediately after treatment to obtain crushed sweet tea; (2) grinding the crushed sweet tea Ultrasonic extraction twice, each time 60min, to obtain ultrasonic extraction solution, the process parameters of ultrasonic extraction are: ultrasonic wave 80W, microwave 400W; in the first ultrasonic extraction, add 10 times the mass of crushed sweet tea and buffer with a pH of 5.0...

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Abstract

The invention discloses a preparation method of colored cookies prepared based on leaves of strigose hydrangea. The colored cookies are mainly prepared from the following raw materials in parts by weight: 30-40 parts of an extract of the leaves of strigose hydrangea, 100-125 parts of low-gluten flour, 60-70 parts of butter, 40-50 parts of olive oil, 100-120 parts of shortening, 10-25 parts of milk, 25-40 parts of egg liquid, 1-3 parts of salt, 8-15 parts of a Zingiber striolatum extract, 0.03-0.05 part of an antioxidant, 0.03-0.05 part of a swelling agent and 4-8 parts of color mixing juice. The preparation method adopts the extract of the leaves of strigose hydrangea and the Zingiber striolatum extract as critical raw materials of the colored cookies, creatively uses tea liquor as the color mixing juice and uses olive oil as a color fixative, the mouthfeel of the colored cookies is better than that of common colored cookies, and a product has esthetic color and luster, contains rich nutrients and has certain health-care effects. The product enriches the variety of colored cookies on the market, can improve the utilization value of the leaves of strigose hydrangea and other agricultural products, improves the added value of the leaves of strigose hydrangea and other agricultural products, and has certain market prospects and socioeconomic performance.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing colored cookies based on sweet tea. Background technique [0002] Sweet tea (Rubus suavissimus S.Lee) is a perennial deciduous shrub of Rubus genus Rosaceae. Sweet tea is mainly produced in Liuzhou, Guilin, Wuzhou and other regions in Guangxi. Because of its sweet leaves and health benefits, Guangxi folks often drink leaves as tea. Hence the name sweet tea, also known as divine tea, is a wild rare sweet plant unique to Guangxi that is non-toxic, low in calories, high in sweetness and has health care functions. [0003] At present, it is believed that sweet tea has significant characteristics: (1) Sweet tea is sweet, flat, and non-toxic. The leaves have been used as tea for a long time in Guangxi folks. It has the effects of clearing away heat and detoxification, moisturizing the lungs, eliminating phlegm and relieving cough; regular drinking can nou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/062A21D2/36A21D2/34
CPCA21D2/34A21D2/36A21D13/062
Inventor 王小明廖政达谢济运张鹏
Owner GUANGXI NORMAL UNIV OF SCI & TECH
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