Study On The Effect Of Anhua Black Tea Extract On The Quality Of Dough And Biscuit

Anhua black tea is a kind of post fermented tea produced by microbial fermentation,mainly including Fu brick,black brick,flower brick,green brick,Xiangjian and other products.Anhua black tea is rich in resources,especially in recent years,its proportion in the tea economy has been greatly increased,and it has a broad market prospect.However,the inconvenient drinking of black tea affects its promotion to a certain extent.Taking the most common Fu brick tea as an example,it needs to be decomposed with a tea knife before drinking.The operation is time-consuming and unskilled people are easy to hurt their hands.In view of this,the deep processing of black tea is very necessary,and biscuits,as a kind of food which is convenient to eat,not easy to deteriorate,crisp and nutritious,can be used as an important application direction of black tea.In this study,black tea was used as raw material to develop biscuit,and the best black tea raw material was selected to extract.The effects of black tea extract on the color difference,gelatinization characteristics,texture characteristics and microstructure of wheat flour and dough were studied.The process formula of low-fat black tea biscuit(hereinafter referred to as black tea biscuit)was optimized to explore the effect of black tea extract on wheat flour and dough The effects of nutritional value and antioxidant capacity provide a theoretical basis for the development and utilization of low-fat black tea biscuits1.Through the comprehensive analysis of 11 kinds of Anhua black tea from different sources and different years,the content of epicatechin(EC)(4.5%),epigallocatechin(EGC)(8.1%),gallate(GCG)(7.3%)were the highest,CAF(5.6%)and gallic acid(gallic acid)were the highest The content of acid(0.9%)and theophylline(0.1%)were higher.Comprehensively considered,No.3 Xiangfeng Tea Factory No.1906-7 was selected as the raw material for making black tea biscuits.Compared with water extraction and alcohol extraction,the results showed that the content of six active components in ethanol extract was slightly higher than that in water extract,but there was no significant difference.The content of four active components in water extract was significantly higher than that in ethanol extract.Considering the factors such as saving production cost,water extraction was selected to prepare black tea extract.2.The effects of black tea extract on the flour properties and dough properties of wheat flour were studied(1)With the increase of black tea extract,the dough formation time,water absorption and weakening degree increased,while the dough stability time decreased.With the addition of black tea extract,the area and elongation of dough first increased and then decreased,and the stretching ratio and tensile resistance increased with the extension of fermentation time.When the content of black tea extract was 0%-10%,the dough formation time and weakening degree increased,while the stable time decreased,which indicated that the addition of black tea extract weakened the dough strength and the dough processing performance;when the black tea extract content was 10%-25%,the dough quality and baking quality were poor,which was not suitable for making flour products.(2)With the increase of black tea extract,the hardness and chewiness of dough increased,the elasticity,resilience and viscosity of dough increased at first and then decreased,the microstructure of dough was gradually destroyed,and the functional properties of dough decreased.When the addition of black tea extract was 5% and 10%,the elasticity,resilience and viscosity of dough were relatively stable,and the damage degree of black tea extract on dough was lower,the formation of gluten network was better,and the dough had stronger gas holding capacity.Comprehensive consideration,when the proportion of black tea extract in wheat flour is 5% and 10%,it is suitable for making biscuits and other flour foods.3.The black tea extract was applied to biscuits,and the optimal formula of black tea extract was determined as follows: black tea extract(x1 = 12.0),oat powder(x2 = 129.4)and vegetable oil(X3 = 30.0).The comprehensive score of the black tea biscuit made by the optimized formula was 7.22,and its quality was significantly improved.The texture was the hardest and the hardness was the highest at the first bite.Compared with the control group,the taste and taste of the black tea biscuit were better.4.The black tea biscuit produced by the optimized formula is a good source of protein,fiber,carbohydrate and energy.Black tea extract has a positive effect on the physical properties(weight,thickness,diameter,color,spreading rate,baking loss)of biscuits.The addition of black tea extract had a significant effect on the color characteristics of biscuits.In order to evaluate the antioxidant activity of black tea biscuits,the free radical scavenging activity and polyphenol content of biscuits were determined.The results showed that the oxidant activity of black tea biscuit could be increased after optimization.In this study,black tea extract with significant antioxidant and lipid-lowering and weight-loss functions was used as raw material [1],which was compounded with wheat flour,oat powder and other raw materials.The black tea biscuit can not only provide basic nutrients for the human body,but also provide active ingredients for lipid-lowering and weight-loss,providing a new choice for consumers' demand for healthy food,and a new application scenario for black tea,It is beneficial to improve the added value of black tea industry chain.