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Jam fermented waffle and preparation method thereof

A waffle and fermentation type technology, applied in baking, dough processing, baked food, etc., can solve the problems of product hardening, inability to realize industrial production, poor taste, etc., to avoid local hardening and improve taste The effect of level and distinction is obvious

Pending Publication Date: 2020-11-06
四川米老头食品工业集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Waffles and jam are a common combination with a good taste. When eating / production, the waffle body is usually spread after it is ready. This method can only be used for home-made or small workshop production, and cannot realize industrial production.
If jam is added to the traditional fermented body and stirred together with the dough, after the product is baked and left for a period of time, due to the action of the acidic components in the jam and the flour, the product will appear partially hard and the taste will not be good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation of embodiment 1 jam fermented waffle

[0019] Product 1: 900 parts of high-gluten flour, 300 parts of egg liquid, 150 parts of white sugar, 100 parts of trehalose, 150 parts of strawberry jam, 200 parts of butter, 100 parts of sorbitol, 40 parts of glycerin, 580 parts of water, whole milk powder 15 parts, 9 parts dry yeast, 8 parts salt.

[0020] Product 2: 800 parts of high-gluten flour, 200 parts of egg liquid, 100 parts of white sugar, 60 parts of trehalose, 100 parts of strawberry jam, 120 parts of butter, 80 parts of sorbitol, 30 parts of glycerin, 520 parts of water, whole milk powder 12 parts, 7 parts of dry yeast, 6 parts of table salt.

[0021] Product 3: 1000 parts of high-gluten flour, 400 parts of egg liquid, 250 parts of white sugar, 120 parts of trehalose, 160 parts of strawberry jam, 250 parts of butter, 160 parts of sorbitol, 60 parts of glycerin, 650 parts of water, whole milk powder 30 parts, 12 parts dry yeast, 9 parts salt.

[0022...

Embodiment 2

[0035] Embodiment 2 Improvement of jam fermented waffles

[0036] The applicant tried a variety of methods for improving fermented waffles with jam, and found that the addition of a specific ratio of trehalose and sodium bicarbonate can effectively improve the local hardening of fermented waffles with jam:

[0037] Product 4: 800 parts of high-gluten flour, 200 parts of egg liquid, 100 parts of white sugar, 60 parts of trehalose, 100 parts of strawberry jam, 120 parts of butter, 80 parts of sorbitol, 30 parts of glycerin, 520 parts of water, whole milk powder 12 parts, 7 parts dry yeast, 6 parts salt, 10 parts sodium bicarbonate;

[0038] Product 5: 800 parts of high-gluten flour, 200 parts of egg liquid, 100 parts of white sugar, 100 parts of trehalose, 100 parts of strawberry jam, 120 parts of butter, 80 parts of sorbitol, 30 parts of glycerin, 520 parts of water, whole milk powder 12 parts, 7 parts dry yeast, 6 parts salt, 5 parts sodium bicarbonate;

[0039] Product 6: 8...

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PUM

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Abstract

The invention provides jam fermented waffle. The waffle is prepared from high-gluten flour, egg liquid, white granulated sugar, jam, trehalose, butter, sorbitol, glycerinum, water, whole milk powder,dry yeast, edible salt and sodium bicarbonate. The jam fermented waffle can be stably produced on an industrial automatic pancake machine, and the problem of local hardening of the jam fermented waffle is solved by adding the trehalose and the sodium bicarbonate.

Description

technical field [0001] The invention belongs to the field of food, and relates to a jam fermented baked product, in particular to a method for making waffles. Background technique [0002] Traditional waffles include non-fermented or micro-fermented types, which are molded through dough and baked directly in molds, or made into frozen dough and then baked in molds. The products generally have high sweetness and light fermentation aroma; It can be operated manually or semi-manually, and the process realization is more complicated, and automatic continuous production is difficult to realize due to the problems of quality and uniformity. In the CN201610584920.1 patent "A Chinese Waffle Frozen Dough and Its Preparation Method", the method for processing the frozen dough is expressed, but it does not solve how to realize industrialized automatic production. [0003] Waffles and jam are a common combination with a good taste. When eating / producing, the waffles are usually spread ...

Claims

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Application Information

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IPC IPC(8): A21D13/45A21D2/18A21D2/02
CPCA21D13/45A21D2/181A21D2/02
Inventor 陈义吕莉莉苗宇杨晓勇叶恒强罗远胜涂伟
Owner 四川米老头食品工业集团股份有限公司
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