Abstract:

Grinding tea was made with Torreya grandis cake, glutinous rice flour, ginger powder as the main raw materials, and white granulated sugar, tea powder, crushed peanuts, black sesame, stir-fried rice as the auxiliary materials. The preparation of grinding tea was optimized by response surface methodology based on the single factor tests, and sensory score as the main indicators. The results indicated that the optimal conditions for the preparation of grinding tea were Torreya grandis cake 11.3 g, ginger powder 0.7 g, white granulated sugar 7.5 g,tea powder 0.8 g,glutinous rice flour 15 g, crushed peanuts 4.6 g, black sesame 3 g, stir-fried rice 1.6 g. The grinding tea made with this formula has a rich taste, aromatic flavor, the best blending performance, and high nutritional value.

Key words: Torreya grandis cake, grinding tea, process optimization