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A kind of waffle and preparation method thereof

A technology of waffles and rotation speed, which is applied in baked food, baking, food science, etc. It can solve problems such as uneven mixing of oil and ingredients, uneven weight of waffles, and poor appearance, so as to avoid product damage, Improves mold release efficiency and suppresses oil leakage

Active Publication Date: 2020-04-10
HUITOUKE FOOD FUJIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the existing waffle making process, the phenomenon of uneven mixing of oil and ingredients often occurs, resulting in the caramelization reaction of oil seepage and sugar during the baking process, which adheres to the baking pan and even the surface of the product, which is easy to cause waffles. Uneven cake weight, poor appearance, resulting in economic losses

Method used

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  • A kind of waffle and preparation method thereof
  • A kind of waffle and preparation method thereof
  • A kind of waffle and preparation method thereof

Examples

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preparation example Construction

[0028] The present invention also provides a method for preparing waffles, comprising the following steps:

[0029] Step 1: heating 8-10 parts by weight of coconut oil until melted;

[0030] Step 2: Mix 0.5 to 0.8 parts by weight of Span 20, 0.2 to 0.5 parts by weight of sodium stearoyl lactylate, 0.2 to 0.5 parts by weight of soluble soybean polysaccharide and 0.3 to 0.6 parts by weight of sorbitol to obtain a mixed material. Add 6 to 8 parts by weight of water to the mixed material, mix and heat to obtain a mixed solution;

[0031] Step 3: Beat 50-55 parts by weight of wheat flour, 10-12 parts by weight of milk powder, 9-11 parts by weight of eggs, and melted coconut oil in step 1 for 3-5 minutes, then add the mixed solution in step 2 and continue to beat 3 ~5min, then add 4~6 parts by weight of white granulated sugar and 0.5~1 part by weight of sodium chloride and continue to send for 4~6 minutes to obtain waffle slurry;

[0032] Step 4: Pour the waffle slurry in step 3 i...

Embodiment 1

[0046] A method for preparing waffles, comprising the following steps:

[0047] Step 1: Heat 8g of coconut oil until melted;

[0048] Step 2: Mix 0.5 g of Span 20, 0.2 g of sodium stearoyl lactylate, 0.2 g of soluble soybean polysaccharide and 0.3 g of sorbitol to obtain a mixed material, add 6 g of water to the mixed material and mix and heat to obtain mixture;

[0049] Step 3: Beat 50g of wheat flour, 10g of whole milk powder, 9g of eggs and melted coconut oil in step 1 at a speed of 35-45r / min for 3 minutes, then add the mixed solution of step 2 at 75-85r / min Beat for 3 minutes at a speed of 75 to 85 r / min, then add 4 g of white sugar and 0.5 g of sodium chloride and continue to beat for 4 minutes at a speed of 75 to 85 r / min to obtain a waffle slurry;

[0050] Step 4: Pour the waffle slurry in step 3 into the mold and bake until both sides of the cake are golden brown, then take it out, remove the mold and place it in an environment of 25-27°C to cool until the center te...

Embodiment 2

[0053] A method for preparing waffles, comprising the following steps:

[0054] Step 1: Heat 9g of coconut oil until melted;

[0055] Step 2: Mix 0.65g of Span 20, 0.35g of sodium stearoyl lactylate, 0.35g of soluble soybean polysaccharide and 0.45g of sorbitol to obtain a mixed material, add 7g of water to the mixed material and mix and heat to obtain mixture;

[0056] Step 3: Beat 52.5g of wheat flour, 11g of whole milk powder, 10g of eggs and melted coconut oil in step 1 at a speed of 35-45r / min for 4min, then add the mixed solution of step 2 at 75-85r / min Beat for 4 minutes at a speed of 1 min, then add 5 g of white sugar and 0.75 g of sodium chloride at a speed of 75 to 85 r / min and continue to beat for 5 minutes to obtain a waffle slurry;

[0057] Step 4: Pour the waffle slurry in step 3 into the mold and bake until both sides of the cake are golden brown, then take it out, remove the mold and place it in an environment of 25-27°C to cool until the center temperature o...

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Abstract

The invention provides waffle and a preparation method thereof. The preparation method includes following steps: heating 8-10 parts of coconut oil to melting; mixing 0.5-0.8 part of span 20, 0.2-0.5 part of sodium stearoyl lactylate, 0.2-0.5 part of soluble soybean polysaccharide and 0.3-0.6 part of sorbitol to obtain a mixed material, adding 6-8 parts of water, mixing, and heating to obtain a mixed solution; fermenting 50-55 parts of wheat flour, 10-12 parts of milk powder, 9-11 parts of egg and molten coconut oil for 3-5min, adding the mixed solution, continuing fermentation for 3-5min, adding 4-6 parts of white granulated sugar and 0.5-1 part of sodium chloride, continuing fermentation for 4-6min, injecting into dies, and baking until two sides of cakes are golden to obtain waffle. By the preparation method, seepage of grease in the process of baking the waffle can be effectively reduced, and quality of the waffle is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a waffle and a preparation method thereof. Background technique [0002] Waffle is a baked food with a texture between bread and cake. It appeared in Belgium in the Middle Ages, and was introduced to my country in the 21st century, where it has achieved large-scale industrial production. Because of its soft texture and rich aroma, it has gradually become a popular snack food among consumers. In recent years, its annual sales have exceeded the 1 billion mark. [0003] The manufacturing process of waffles includes beating, forming and grouting, baking, and demoulding. Fat is not only an important nutritional component, but also gives waffles a rich aroma and attractive color. However, in the existing waffle making process, the phenomenon of uneven mixing of oil and ingredients often occurs, resulting in the caramelization reaction of oil seepage and sugar during the baki...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/45A21D2/14A21D2/16A21D2/18
CPCA21D2/145A21D2/16A21D2/18A21D2/181A21D13/45
Inventor 黄福阳黄建雄黄增明郑晓龙
Owner HUITOUKE FOOD FUJIAN