The production of black tea cream biscuits

The production of black tea cream biscuits

Cream biscuits tea rich in a variety of black tea nutrients, and has a medicinal function, the main substance of catechin polyphenols and Jue quercetin glycosides derivatives, vitamin P plays a role. Polyphenols also have convergence, and by acid, pectin and other substances in the role and spit liquid chemical reaction after eating can cause mild oral film and capillary contraction, to the mouth moist, the tea used in food, so do not tea were moist and delicious taste, unique style tea food, and benefit from the tea.
Process:

Dip cooked tea crush → → → Filter → press juice concentration test → mixing → Plastic. Flour, butter, sugar, other ingredients. Baking factory inspection ← ← ← seized tick ← cooling package

Production Method:

1. Material Selection: Selection switch dragon broken black tea in Beibei, Sichuan, Chengdu, south end of Baoshan red tea. Crushed 40 mesh sieve

2. Tea extraction: impact of the concentration of extract an important factor is the ratio of tea, tea extraction time and the number of times. The concentration of tea increased with the gradual increase in extraction time, but over a certain time, the difference will be obvious different tea than the impact of different concentrations of tea, tea ratio is inversely proportional to the concentration of polyphenols in tea, tea than the more small, the higher the concentration of tea polyphenols. Tested to determine: tea ratio should be 1:14, boiling time of 12 minutes, cooking 3

3. Formulation and Process: In order to give full play to tea, medicinal and food value, by access to the data to determine each 100 grams of tea biscuits in the tea polyphenols content (adding amount) of 150 to 200 mg, that is, eat 100 grams of tea per day Cookies can achieve nutrition and health care. Inspection by texture, flavor, sweetness found a great impact on the tea flavor, followed by baking temperature and the results of a carbohydrate and amino acid model system, consistent with the findings, reflect the α-amino acids susceptible to carbonyl compounds deaminase or decarbonylation, namely aldehydes or ketones price reduction reaction flavor. Tea contains dozens of amino acids, they generate a new combination with sugar added to tea biscuit aroma, not only an increase of amino acids, but also increased the pyrazine derivatives and other new flavor.

If too much sugar, baking caramel generated when the fragrance of incense to replace tea, tea polyphenols and caffeine's bitter taste is not outstanding brown baking temperature determined the extent of reaction or Browning reaction of different flavor compounds are produced not the same. Therefore, in the manufacture of black tea cream biscuits, only rich in ingredients, sugar amount, baking temperature and time just right circumstances, the quality of tea tea biscuit flavor to get the performance of the color, smell and taste, will be unique