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Roselle waffle and preparation method thereof

A technology for roselle and waffles, which is used in baking, baked goods with modified ingredients, and dough processing, etc., to achieve the effects of distinctive features, fine and uniform internal organization, and complete appearance.

Inactive Publication Date: 2018-06-29
MINNAN NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The currently developed roselle products include roselle jelly, roselle compound fruit wine, roselle yoghurt, roselle compound drink, etc., but roselle waffles have not been reported

Method used

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  • Roselle waffle and preparation method thereof
  • Roselle waffle and preparation method thereof
  • Roselle waffle and preparation method thereof

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preparation example Construction

[0018] The preparation method of roselle waffle provided by the invention comprises the following steps:

[0019] (1) Preparation of egg yolk batter: Mix low-gluten flour, konjac powder, melted butter, roselle extract, white granulated sugar, salt and egg yolk, mix and sieve evenly to obtain egg yolk batter;

[0020] Preparation of protein paste: beat the protein to obtain protein paste;

[0021] (2) Baking: mix the egg yolk batter and egg white batter evenly, pour the resulting mixed batter into a mold, place in an oven and bake;

[0022] Based on the total amount of egg yolk and protein 60g, the amount of low-gluten flour is 24-36g, the amount of konjac powder is 0.3-0.5g, the amount of butter is 6-18g, and the concentration of roselle extract is 10-20g / 100mL and the dosage is 24g, the dosage of white granulated sugar is 15-27g, and the dosage of salt is 0.1-0.5g; Baking time is 15-20 minutes.

[0023] According to a preferred embodiment of the present invention, based o...

Embodiment approach

[0025] According to another preferred embodiment of the present invention, the baking conditions include a firing temperature of 150-170°C, a primer temperature of 120-140°C, and a baking time of 15-20 minutes.

[0026] According to the present invention, in step (1), in order to avoid low-gluten flour from becoming gluten, preferably, the way of mixing and stirring evenly is to mix roselle extract, white sugar and salt, and then add egg yolk and melted Stir well the butter, then add low-gluten flour and konjac powder and mix well. Adopting this mixing method can make the internal structure of the obtained roselle waffle more fine and uniform, and the taste is better.

specific Embodiment approach

[0027] In the present invention, the term "Roselle extract" refers to a solution obtained by extracting Roselle with water. According to a specific embodiment of the present invention, the roselle extract is prepared according to the following method: the dried roselle calyx is pulverized into a fine powder with a superfine pulverizer, and then mixed with water, and then the resulting mixture is placed in a 60 Extract at a temperature of -80° C. for 20-40 minutes, stir once every 10 minutes during the extraction process, and filter. The leaching can usually be done in a water bath.

[0028] According to a preferred embodiment of the present invention, the preparation method of the roselle waffles further includes step (1), adding two drops of white vinegar to the protein before whipping the protein, so that the fishy smell of the protein can be removed, It makes the aroma of the roselle waffle obtained even better.

[0029] According to another preferred embodiment of the pr...

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Abstract

The invention belongs to the field of foods, and discloses a roselle waffle and a preparation method thereof. The preparation method of the roselle waffle comprises the following steps: (1) uniformlymixing low-gluten flour, refined konjac powder, melted butter, roselle extract, white granulated sugar, salt and egg yolk with over turning and stirring, conducting sieving to obtain an egg yolk paste, and conducting stirring obtain a protein paste; and (2) uniformly mixing the egg yolk paste and the protein paste with over turning and stirring, and conducting baking. On the basis that the total amount of egg yolks and proteins is 60g, the dosage of the low-gluten flour is 24-36g; the dosage of the refined konjac powder is 0.3-0.5g; the dosage of the butter is 6-18g; the concentration of the roselle extract is 10-20 g / 100mL and the dosage of the roselle extract is 24g; the dosage of the white granulated sugar is 15-27g; and the dosage of the salt was 0.1-0.5g. The baking condition includesan upper fire temperature of 150-200 DEG C, a bottom fire temperature of 120-160 DEG C, and baking time of 15-20 minutes. The roselle waffle prepared by the method is complete in appearance, uniformin thickness, free from crack on surface, and fine and uniform in inner tissues, is fine, does not stick to teeth, has a roselle flavor, and is neither too hard nor too soft.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a roselle waffle and a preparation method thereof. Background technique [0002] Roselle (Hibiscus sabdariffa L.), also known as hibiscus eggplant and roselle, is an annual herb of Malvaceae, native to West Africa to South Asia, and now widely distributed in tropical and subtropical regions of the world. It is cultivated in other provinces and regions. Roselle is a traditional scented tea for both food and medicine. The roselle used in daily life is generally the calyx of the flowering stage. The appearance is dark red to purple black. After soaking in water, the color is bright, and it has a suitable aroma and is fresh and pleasant. Because roselle flowers are rich in amino acids, organic acids, vitamins, flavonoid anthocyanins and other nutrients and natural pigments, they are widely used to make tea, compound drinks, fruit juices, jams, preserved fruits, etc. In addition to t...

Claims

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Application Information

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IPC IPC(8): A21D13/45A21D2/36A21D13/06
CPCA21D2/36A21D13/06A21D13/45
Inventor 王丽霞肖丽霞刘静娜赖志源
Owner MINNAN NORMAL UNIV