Mould separating waffles and preparation method thereof

Abstract

The invention relates to mould separating waffles. The mould separating waffles are prepared by, part by weight, 30-33 parts of eggs, 15-16 parts of white granulated sugar, 0.25-0.3 part of salt, 0.03-0.05 part of sodium alga acid, 0.04-0.05 part of xanthan gum power, 1.5-2.3 parts of glycerol, 2.7-3.0 parts of sorbitol, 1-1.2 parts of malt syrup, 0.05-0.08 part of essence, 21-23 parts of wheat flour, 1.5-2.0 parts of milk powder, 0.01-0.02 part of potassium sorbate, 0.02-0.04 part of dehydroacetic sodium, 0.07-0.12 part of single glycerin fatty acid ester, 0.07-0.12 part of double glycerin fatty acid ester and 14-16 parts of salad oil. A preparation method for the mould separating waffles comprises the following steps of (1) conducting dosing, (2) knocking materials and (3) conducting baking. According to the mould separating waffles and the preparation method for the mould separating waffles, compactness of starch granules inside syrup is increased, chances of direct contact with a mould are reduced, so that the probability of mould sticking can be reduced, mould separating oil is no longer used in the production of the waffles, production cost is reduced, product quality and producing efficiency are improved due to the fact that products do not stick moulds, and larger economical benefits are brought to an enterprise.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a release waffle and a preparation method thereof. Background technique [0002] After being introduced into China in the 21st century, waffles have been enthusiastically sought after by consumers for their novel appearance, soft taste and strong egg aroma. It is reported that the annual sales of this product have exceeded ten Big companies such as Panpan, Qinqin, and Danfu have introduced imported equipment from abroad. Domestic equipment factories such as Kehua and Youyang have also designed their own waffle production lines according to domestic consumption characteristics. However, no matter whether it is a foreign imported line Or domestic production lines have mucous membranes in actual production, which makes manufacturers have to use a large amount of release oil. Large-scale use of release oil has three effects on enterprises: First, it increases the cost of the enterpris...

AI Technical Summary

Problems solved by technology

[0002] After being introduced into China in the 21st century, waffles have been enthusiastically sought after by consumers for their novel appearance, soft taste and strong egg aroma. It is reported that the annual sales of this product have exceeded ten Big companies such as Panpan, Qinqin, and Danfu have introduced imported equipment from abroad. Domestic equipment factories such as Kehua and Youyang have also designed their own waffle production lines according to domestic consumption characteristics. However, no matter whether it is a foreign imported line Or domestic production lines have mucous membranes in actual production, which makes manufacturers have to use a large amount of release oil. Large-scale use of release oil has three effects on enterprises: First, it increases the cost of the enterprise. Release oil is a processing aid. It is consumed in production and not sold as a product, thus increasing the cost of the enterprise; second, it is unfavorable for employees to operate, and the mold needs to be cleaned in the case of mucous membranes, which is prone to a large number of waste and defective cakes; Pollution of the cake body leads to product quality problems such as mold