The Producing Technology Of Semi Hard Biscuit Made With Green Tea And Its Quality Investigation

The semi hard biscuit is based on the flour, sugar, oil, leavening agent and otheraccessories.The green tea contains polyphenols, caffeine, aromatic substances, vitamins,protein, minerals, polysaccharides, tannins and other substances.These natural substanceshave special effects on anti-older, cancer prevention, anti-inflammatory and others.Thenutrients of tea have two parts: fat-soluble substances and water-soluble substances.Even ifit has been brewed for many times, the fat-soluble substances always residue in thetea.Therefore,“eat tea” can absorb the nutrition of tea better.The tea biscuit combines “eattea” with biscuit.The production processes of green tea semi hard biscuit were studied in this paper,optimized the production technology,and the quality and storage problems of green teasemi hard biscuit had been studied.1.The production processes of green tea semi hard biscuit were studied,we get the bestprocessing route for the product: according to flour as100%,butter20.04%、 green teapowder2.78%、sugar30%、baking soda0.8%、ammonium bicarbonate0.4%、salt0.5%、starch3%、sodium metabisulfite0.2%、surface fire200℃、primer170℃、 baking time9min.The product has good quality and unique flavor.2.The components and quality of green tea semi hard biscuit had beenanalazed.Detections of basic components such as the moisture content was3.3%,thealkalinity (sodium carbonate)was0.25%,the crude fat content was11.38%, the ash contentwas1.38%.The tea polyphenol content of green tea semi hard biscuit was measured, thetea polyphenol content was0.463%.Texture analysis of green tea semi hard biscuit weretaken by texture analyzer,it included:hardness, brittleness, elastic, sticky, chewiness,resilience,and we compared them with the ordinary biscuit.3.The main aroma components of biscuit were studied,the results showed that:theordinary biscuit had46kinds of aroma components,and green tea semi hard biscuit had69kinds of aroma components.The green tea semi hard biscuit not only had the aromacomponents of ordinary biscuit,but also had the aroma components of green tea,the smellof green tea semi hard biscuit was better than the smell of the ordinary biscuit.4.The process of biscuit in storage,the moisture content was researched. After storingfor3weeks,the moisture content of green tea semi hard biscuit increased slightly,possiblybecause the tea power made the internal structure of biscuits more loose, enhanced thewater absorbing capacity. 5.The oxidation resistance test was taken with the green tea semi hard biscuit,comparedto tested the peroxide value of green tea semi hard biscuit and ordinary biscuit.Afterstoring for5weeks,the peroxide value(POV) of ordinary biscuit was0.28, beyond thestate-mandated(≤0.25). The peroxide value(POV) of green tea semi hard biscuit was0.23,and it was in the range specified by the national standard.Research results showedthat:adding green tea power can extend shelf life of biscuit.6.The antibacterial experiment was taken with the green tea semi hardbiscuit,compared to test the antibacterial property of green tea semi hard biscuit andordinary biscuit.After storing for4weeks,total numbers of colony of green tea semi hardbiscuit were100cfu/g,total numbers of colony of ordinary biscuit were150cfu/g.Researchresults showed that:adding green tea power can enhance the antimicrobial properties ofbiscuit.