Processing method of instant tea-flavored crisp chips rich in tea polyphenol

The invention discloses a processing method of instant tea-flavored crisp chips rich in tea polyphenol. The method comprises the following steps: cleaning and soaking bean curd skin to obtain a crispchip main body; adding a tea polyphenol extract, ultramicro tea powder, cane sugar, a tea flavor additive and a mint additive in a mass ratio of 20:1:20:6:4 into every 30 parts of the bean curd skin for blending so as to obtain seasoned bean curd skin, and performing fusing in boiling water at 50-60 DEG C to obtain tea-flavored bean curd skin; and finally, drying the bean curd skin at 70 DEG C toobtain the instant tea-flavored crisp chips. The product is healthy, non-fried and low in fat content, and can meet the desire of the public for taking snacks and obtaining health. 本发明公开了一种富含茶多酚的即食茶味脆片的加工方法，所述方法为：将豆皮洗净浸泡，获得脆片的主体；每30份豆皮，加入质量比为茶多酚提取物：超微茶粉：蔗糖：茶味添加剂：薄荷添加剂＝20：1：20：6：4的比例调配，获得调味后的豆皮，在50℃-60℃的沸水中进行融合，获得茶味的豆皮；最后将豆皮在70℃下烘干，获得即食茶味脆片。本产品健康非油炸且脂肪含量低，能满足大众摄入零食的欲望，又能获得健康。