【摘要】 以低氟青砖茶为原料，探讨了不同青砖茶速溶粉、蛋液、黄油、白砂糖添加量对青砖茶饼干品质的影响。结果表明，青砖茶饼干的最佳配方为在面粉100 g条件下，蛋液添加50 g，黄油添加20 g，白砂糖添加25～30 g，青砖茶速溶粉添加4～6 g。此配比加工的青砖茶饼干口感酥脆，色泽棕褐，有浓郁的茶香，且具有良好的保健功能。更多还原

【Abstract】 Taking low fluorine Qingzhuan tea as raw material,the influence of different instant powder of Qingzhuan tea,egg liquid,butter and white granulated sugar on the quality of Qingzhuan tea biscuits was studied. The results showed that the best formula of Qingzhuan tea biscuits was flour of 100 g,egg liquid of 50 g,butter of 20 g,white sugar of 25～30 g,and Qingzhuan tea instant powder of 4～6 g. The Qingzhuan tea biscuits processed in this ratio had crisp taste,brown color,strong tea fragrance,and good health care function.更多还原