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Sandwiched fruit pulp egg puffs and preparation method thereof

A technology for egg waffles and fruit pulp, which is applied in the fields of baking, baked food with modified ingredients, and dough processing, etc. It can solve the problems of egg waffles with single taste, easy to absorb moisture and become soft, and low nutritional value, and achieve the benefit of large-scale Effect of industrialized production, satisfying nutritional value, and enriching nutritional value

Inactive Publication Date: 2018-03-30
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this egg waffle has a single taste and low nutritional value, and after being made, it is easy to absorb moisture and become soft when it is cooled to room temperature, and loses its original crunchy taste

Method used

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  • Sandwiched fruit pulp egg puffs and preparation method thereof
  • Sandwiched fruit pulp egg puffs and preparation method thereof
  • Sandwiched fruit pulp egg puffs and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] An egg waffle with sandwiched pulp, which comprises the following components in parts by weight of raw materials:

[0018]

[0019] Wherein, the pulp is smeared with olive oil; the pulp is selected from the mixed pulp of strawberries, blueberries and cherries.

[0020] Preparation:

[0021] 1) Mix and stir low-gluten flour, tapioca flour, eggs, baking powder, white sugar, evaporated milk, corn oil and water in parts by weight of raw materials, and filter to remove impurities to obtain batter;

[0022] 2) Preheat the mold to 60-70°C for 1 minute, and then evenly brush a layer of corn oil on the mold;

[0023] 3) Pour the batter obtained in step 1) to half the capacity of the mold. When the batter starts to solidify, add the mixed pulp of strawberries, blueberries and cherries in parts by weight of raw materials. After 6 seconds, pour the batter with the remaining capacity of the mold, and turn it over immediately. Burn each side for 1-2 minutes until the color turns...

Embodiment 2

[0026] An egg waffle with sandwiched pulp, which comprises the following components in parts by weight of raw materials:

[0027]

[0028] Wherein, the pulp is smeared with olive oil; the pulp is selected from mixed pulp of banana and avocado.

[0029] Preparation:

[0030] 1) Mix and stir low-gluten flour, tapioca flour, eggs, baking powder, white sugar, evaporated milk, corn oil and water in parts by weight of raw materials, and filter to remove impurities to obtain batter;

[0031] 2) Preheat the mold to 60-70°C for 1.5 minutes, and then evenly brush a layer of corn oil on the mold;

[0032] 3) Pour the batter obtained in step 1) to half the capacity of the mold. When the batter starts to solidify, add the mixed pulp of banana and avocado according to the weight of the raw materials. After 3 seconds, pour the batter with the remaining capacity of the mold, and turn it over immediately. Burn for 1-2 minutes each until the color turns golden yellow, take it out of the fu...

Embodiment 3

[0035] An egg waffle with sandwiched pulp, which comprises the following components in parts by weight of raw materials:

[0036]

[0037]

[0038] Wherein, the pulp is smeared with olive oil; the pulp is pineapple pulp.

[0039] Preparation:

[0040] 1) Mix and stir low-gluten flour, tapioca flour, eggs, baking powder, white sugar, evaporated milk, corn oil and water in parts by weight of raw materials, and filter to remove impurities to obtain batter;

[0041] 2) Preheat the mold to 60-70°C for 1 minute, and then evenly brush a layer of corn oil on the mold;

[0042] 3) Pour the batter obtained in step 1) to half the capacity of the mold. When the batter starts to solidify, add pineapple pulp according to the weight of the raw materials. After 5 seconds, pour the batter with the remaining capacity of the mold, turn it over immediately, and burn 1~ After 2 minutes until the color turns golden yellow, take out the furnace to obtain the finished product of Example 3.

...

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Abstract

The invention discloses sandwiched fruit pulp egg puffs. The sandwiched fruit pulp egg puffs comprise the following raw material components in parts by weight: 120-150 parts of low-gluten flour, 10-20parts of eggs, 4-9 parts of baking powder, 25-30 parts of cassava flour, 120-150 parts of white granulated sugar, 25-30 parts of evaporated milk, 25-30 parts of corn oil, 40-60 parts of fruit pulp and 100-120 parts of water. According to the sandwiched fruit pulp egg puffs, the components and proportions of the raw materials are adjusted, so the egg puffs have rich nutritional values and a uniqueflavor, and meanwhile, the addition of the cassava flour, the evaporated milk and the fruit pulp effectively improves the persistence of crisp mouthfeel of a finally finished product, and the requirements of people on the nutritional values, flavor and mouthfeel of the egg puffs are met. The invention also discloses a preparation method of the egg puffs and the preparation method is simple in process and favorable for large-scale industrial production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an egg waffle and a preparation method thereof. Background technique [0002] Currently on the market, egg waffles are ready-to-eat, and are loved by people for their crispy texture and rich egg flavor. However, this egg waffle has a single taste and low nutritional value, and after being made, it is easy to absorb moisture and become soft when it is cooled to normal temperature, and loses its original crunchy mouthfeel. With the improvement of people's living standards, people's requirements for food taste are getting higher and higher. How to make egg waffles have a unique flavor and good nutritional value while having a durable crispy taste has become an important aspect of egg waffle food processing. Direction of development. Contents of the invention [0003] The object of the present invention is to address the above-mentioned deficiencies in the prior art, to provide a s...

Claims

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Application Information

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IPC IPC(8): A21D13/06A21D2/36
Inventor 曾琪聂呈荣管依依邓冬梅黄钰肖燕
Owner FOSHAN UNIVERSITY
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