A potato-flavored waffle and its preparation method

Abstract

This invention belongs to the field of food technology and relates to a potato-flavored waffle crisp and its preparation method. The invention provides a method for preparing potato-flavored waffle crisps, employing a baking process of high-temperature short-time setting followed by low-temperature long-time drying. The high-temperature short-time setting involves preheating to 180-200℃, placing the waffle batter in, and baking for 15-20 seconds to obtain the potato-flavored waffle dough. The low-temperature long-time drying involves preheating to 110-115℃, placing the high-temperature short-time set potato-flavored waffle dough in, and baking for 25-30 minutes. The potato-flavored waffle crisps prepared by this invention have a crispy texture, are not prone to mold, and are rich in dietary fiber. The high-temperature short-time setting followed by low-temperature long-time drying ensures that the potato-flavored waffle crisps have a bright color and regular shape after the short-time high-temperature setting, and that the low-temperature long-time drying ensures that the product has a crispy texture and unchanged color.

Description

Technical Field

[0001] This invention belongs to the field of food technology and relates to a potato-flavored waffle crisp and its preparation method. Background Technology

[0002] Waffles are a type of pastry primarily made from wheat flour, eggs, and milk, with fats and sugar as additional ingredients. They are baked using specific tools to create diamond or grid-like shapes. Waffles are soft, nutritious, and delicious, making them popular with consumers. However, due to their high moisture and sugar content, waffles are prone to mold contamination. They are also low in plant-based vitamins, high in fat, and high in calories, making them unsuitable for long-term, excessive consumption. This can lead to vitamin deficiencies and obesity, among other food safety issues, contradicting modern consumer values ​​that emphasize a balanced and healthy diet. Therefore, it is crucial to develop a low-sugar, low-fat, low-calorie waffle that is less prone to mold growth, rich in dietary fiber and animal protein, and provides a balanced nutritional profile.

[0003] The main ingredients for waffles currently include: high-gluten flour, low-gluten flour, milk powder, yeast, salt, honey, flavoring, creamer, eggs, water, butter, and sugar. To make waffles, first mix the above ingredients into a dough; then divide the dough into small portions and place them in a special baking pan; finally, bake in an electric oven at 200℃ for about 12 minutes. Since waffles originated in the West, they cater to Western tastes by incorporating a significant amount of butter and creamer. For Eastern palates, this makes them too sweet, limiting their popularity in the East. Furthermore, the high sugar content is not good for health. Additionally, the softness of the butter results in a less crisp and flavorful finished product.

[0004] CN112931562A discloses a method for baking waffles. The ingredients are egg liquid, milk, white sugar, baking powder, low-gluten flour, cornstarch, butter, and salt in a weight ratio of 150:100:45:4:120:50:45:10. The oven temperature for baking the waffle dough is 200-220℃ for 6-8 minutes, then the temperature is lowered to 160-180℃ for 10-12 minutes. This method uses a high-temperature baking process (150-230℃) for 3-12 minutes to obtain the waffles. However, this high-temperature baking process easily leads to Maillard reactions and excessive caramelization, resulting in a darker, blacker color. It also produces large amounts of carcinogens such as acrylamide, which is very detrimental to health with long-term consumption.

[0005] Sweet potatoes contain dietary fiber, carotene, vitamins A, B, C, and E, as well as more than 10 trace elements such as potassium, iron, copper, selenium, and calcium. The content of β-carotene, vitamin E, and vitamin C in sweet potatoes is higher than in potatoes and taro. In particular, sweet potatoes are rich in lysine, which is lacking in rice and wheat flour. Eating sweet potatoes with rice or wheat flour provides a more comprehensive source of protein. Furthermore, every 100 grams of fresh sweet potato contains only 0.2 grams of fat and 99 kilocalories, about one-third the calories of rice, making it a low-fat, low-calorie food.

[0006] To address the shortcomings of existing technologies, such as the high moisture and sugar content of waffles, which makes them prone to mold contamination, and the low vitamin, high fat, and high calorie content of plant-based foods, which are unsuitable for long-term, excessive consumption and can easily lead to vitamin deficiency and obesity, this invention proposes a method for preparing potato-flavored waffle crisps. Summary of the Invention

[0007] The purpose of this invention is to provide a potato-flavored waffle crisp. By using a "high temperature, short time, and low temperature, long time drying" process to produce the potato-flavored waffle crisp, the problem of high moisture content in waffles leading to mold is solved. At the same time, the addition of sweet potato improves the problem of low plant dietary fiber and unbalanced nutrition in traditional waffles. Corn germ oil is used instead of high-fat butter, soybean oil, and shortening, making the finished waffle crispier and more delicious. In addition, the content of white sugar is low, the taste is milder, which caters to the taste of East Asians. The low sugar content is also more beneficial to human health.

[0008] To achieve the above objectives, the present invention addresses this need in the art by providing a method for preparing potato-flavored waffle crisps.

[0009] On one hand, the present invention relates to a method for preparing potato-flavored waffle crisps, which includes: first setting the waffle compound batter at high temperature for a short time and then drying it at low temperature for a long time.

[0010] Preferably, in the method for preparing a potato-flavored waffle crisp provided by the present invention, the high-temperature short-time shaping and baking includes: preheating the temperature to 180-200℃, placing the waffle compound batter in and baking for 15-20 seconds to obtain a potato-flavored waffle blank.

[0011] Preferably, in the method for preparing a potato-flavored waffle crisp provided by the present invention, the low-temperature long-time drying and baking includes: preheating the temperature to 110-115℃, placing the potato-flavored waffle crisp dough that has undergone high-temperature short-time setting, and baking for 25-30 minutes.

[0012] Preferably, in the method for preparing a potato-flavored waffle crisp provided by the present invention, the compound slurry, by weight parts, includes: 28-29 parts sweet potato puree, 33-35 parts egg white, 21-22 parts low-gluten flour, 12-13 parts sugar, 2-3 parts oil, and 0.6-1 parts baking powder.

[0013] Preferably, in the method for preparing a sweet potato-flavored waffle provided by the present invention, the raw material used for the sweet potato puree is selected from one of the following: sweet potato, chestnut potato, white potato, egg sweet potato, small sweet potato, and purple sweet potato.

[0014] Preferably, in the method for preparing potato-flavored waffle crisps provided by the present invention, the raw material used for the protein is selected from one or more of milk powder, egg liquid, duck egg liquid, goose egg liquid, cow milk, goat milk, casein, soy protein, and wheat protein.

[0015] Preferably, in the method for preparing potato-flavored waffle crisps provided by the present invention, the low-gluten flour is made from one or more of wheat, oats, millet, rice, barley, soybeans, rye, corn, and cassava.

[0016] Preferably, in the method for preparing potato-flavored waffle crisps provided by the present invention, the sugar is selected from one or more of fructose, glucose, white sugar, sucrose, and maltose.

[0017] Preferably, in the method for preparing potato-flavored waffle crisps provided by the present invention, the oil used is selected from one or more of butter, coconut oil, rapeseed oil, sunflower oil, soybean oil, corn germ oil, and nut oil.

[0018] Preferably, in the method for preparing a potato-flavored waffle crisp provided by the present invention, the compound slurry, by weight parts, includes: 28-29 parts sweet potato puree, 19-20 parts whole egg liquid, 14-15 parts milk, 21-22 parts low-gluten flour, 12-13 parts white sugar, 2-3 parts corn germ oil, and 0.6-1 parts baking powder.

[0019] Preferably, in the method for preparing a sweet potato waffle crisp provided by the present invention, the compound slurry, by weight parts, includes: 29 parts sweet potato puree, 19 parts whole egg liquid, 14 parts milk, 22 parts low-gluten flour, 12 parts white sugar, 2 parts corn germ oil, and 0.6 parts baking powder.

[0020] On the other hand, the present invention relates to a potato-flavored waffle crisp, which is prepared by the above method.

[0021] Compared with the prior art, the present invention has the following beneficial effects or advantages:

[0022] Sweet potatoes are highly nutritious, rich in dietary fiber, vitamins, and minerals, serving as a dietary supplement for micronutrient deficiencies. This invention combines sweet potato puree, milk, eggs, and low-gluten flour, addressing the issue of low plant dietary fiber content and resolving the problems of outdated and nutritionally unbalanced traditional waffle recipes. Corn germ oil replaces high-fat butter, soybean oil, and shortening, resulting in a crispier and more delicious waffle. It also contains less white sugar, resulting in a milder flavor that appeals to Asian palates and is healthier. The baking process employed in this invention, "high-temperature short-time shaping + low-temperature long-time drying," produces sweet potato-flavored waffles with a suitable crispness, non-stickiness, and uniform shape. Compared to high-temperature baking, this process avoids the formation of acrylamide, a carcinogen, and also prevents excessive Maillard reaction and caramelization, which can lead to darkening and blackening of the product. Attached Figure Description

[0023] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention.

[0024] Figure 1 The potato-flavored waffle crisps prepared in Example 1 of this invention. Detailed Implementation

[0025] The technical solution of the present invention will be described below with reference to embodiments. However, the present invention is not limited to the following embodiments. Unless otherwise specified, the experimental methods and detection methods described in each embodiment are conventional methods; unless otherwise specified, the food ingredients can be purchased commercially.

[0026] This invention provides a method for preparing potato-flavored waffle crisps, the specific preparation steps of which are as follows:

[0027] (1) Making sweet potato puree

[0028] Step 1: Select fresh, whole, and rot-free sweet potatoes, wash away mud and other impurities, then cut off the pointed ends of the sweet potatoes and peel them;

[0029] Step 2: Roughly cut the sweet potatoes into even slices or chunks, then place the cut sweet potatoes in water to isolate them from oxygen and preserve their color;

[0030] Step 3: After draining the water from the chopped sweet potatoes, put them in a steamer and steam for 30 minutes to fully cook the ingredients.

[0031] (2) Compound slurry

[0032] Step 1: Weigh out the cooked sweet potatoes, eggs, milk, white sugar, and corn germ oil according to the specified quantities, and then mix them together;

[0033] Step 2: Put the weighed pulp raw materials into a high-speed blender and blend until the texture is uniform and free of small sweet potato particles;

[0034] Step 3: Weigh out the low-gluten flour and baking powder according to the specified quantities. Add the weighed baking powder to the low-gluten flour and mix well. Then mix the batter and flour together.

[0035] Step 4: After filling the prepared batter into a piping bag, cut a small opening at the tip of the piping bag and set it aside.

[0036] (3) Baking process of “high temperature short time setting and low temperature long time drying”

[0037] The high-temperature short-time shaping and baking process includes: preheating the temperature to 180-200℃, placing the waffle compound batter in and baking for 15-20 seconds to obtain potato-flavored waffle dough.

[0038] The low-temperature long-time drying and baking process includes: preheating the temperature to 110-115℃, placing the potato waffle dough that has undergone high-temperature short-time setting into the dough, and baking for 25-30 minutes.

[0039] (4) Vacuum packaging

[0040] Finally, pack the finished product into vacuum bags, with 2-3 samples in each bag. Set the vacuum packaging machine to evacuate for 6 seconds and heat for 2 seconds to complete the packaging.

[0041] The method for preparing potato-flavored waffle crisps provided by this invention includes, by weight parts: 28-29 parts sweet potato puree, 19-20 parts whole egg liquid, 14-15 parts milk, 21-22 parts low-gluten flour, 12-13 parts white sugar, 2-3 parts corn germ oil, and 0.6-1 parts baking powder. Specific embodiments of the potato-flavored waffle crisps provided by this invention are prepared according to the experimental group configurations described in Table 1.

[0042] Example 1

[0043] This embodiment provides a method for making potato-flavored waffle crisps. The specific preparation steps are as follows:

[0044] The mass fraction of the selected compound slurry is:

[0045] 29 parts watermelon red sweet potato puree, 19 parts whole egg liquid, 14 parts milk, 22 parts wheat low-gluten flour, 12 parts white sugar, 2 parts corn germ oil, and 0.6 parts baking powder.

[0046] Mixing of compound slurry:

[0047] Step 1: Weigh out the cooked sweet potatoes, eggs, milk, white sugar, and corn germ oil according to the specified quantities, and then mix them together;

[0048] Step 2: Put the weighed pulp raw materials into a high-speed blender and blend until the texture is uniform and free of small sweet potato particles;

[0049] Step 3: Weigh out the low-gluten flour and baking powder according to the specified quantities. Add the weighed baking powder to the low-gluten flour and mix well. Then mix the batter and flour together.

[0050] Step 4: After filling the prepared batter into a piping bag, cut a small opening at the tip of the piping bag and set it aside.

[0051] The baking process used is "high temperature short-time setting and low temperature long-time drying".

[0052] Preheat the high-temperature short-time shaping and baking temperature to 200℃, put in the waffle compound batter and bake for 15 seconds to obtain potato-flavored waffle dough.

[0053] Low-temperature, long-time drying and baking preheated to 110℃, then place the potato waffle dough that has undergone high-temperature, short-time setting inside, and bake for 25 minutes to obtain the potato waffle. Figure 1 As shown.

[0054] Example 2

[0055] This embodiment provides a method for making potato-flavored waffle crisps. The specific preparation steps are as follows:

[0056] The mass fraction of the selected compound slurry is:

[0057] 28 parts chestnut mashed potatoes, 20 parts whole duck egg liquid, 15 parts milk powder, 21 parts barley low-gluten flour, 13 parts fructose, 3 parts butter, and 1 part baking powder.

[0058] Mixing of compound slurry:

[0059] The mixing method is the same as in Example 1.

[0060] The baking process used is "high temperature short-time setting and low temperature long-time drying".

[0061] Preheat the high-temperature short-time shaping and baking temperature to 180℃, put in the waffle compound batter and bake for 20 seconds to get potato waffle dough.

[0062] Low-temperature long-time drying and baking preheated to 115℃, place the potato waffle dough that has been shaped at high temperature for a short time into the oven, and bake for 30 minutes to obtain the potato waffle.

[0063] Example 3

[0064] This embodiment provides a method for making potato-flavored waffle crisps. The specific preparation steps are as follows:

[0065] The mass fraction of the selected compound slurry is:

[0066] 28.5 parts sweet potato puree, 19.5 parts whole goose egg liquid, 14.6 parts soy protein, 21.4 parts oat flour, 12.8 parts sucrose, 2.6 parts soybean oil, and 0.8 parts baking powder.

[0067] Mixing of compound slurry:

[0068] The mixing method is the same as in Example 1.

[0069] The baking process used is "high temperature short-time setting and low temperature long-time drying".

[0070] Preheat the high-temperature short-time shaping and baking temperature to 190℃, put in the waffle compound batter and bake for 17 seconds to obtain potato-flavored waffle dough.

[0071] The low-temperature long-time drying and baking temperature is preheated to 113℃, and the potato waffle crisp dough that has been shaped by high temperature and short time is placed in it and baked for 28 minutes to make the potato waffle crisp.

[0072] Example 4

[0073] This embodiment provides a method for making potato-flavored waffle crisps. The specific preparation steps are as follows:

[0074] The mass fraction of the selected compound slurry is:

[0075] 28.2 parts egg mashed potatoes, 19.8 parts casein powder, 14.4 parts goat milk, 10 parts wheat low-gluten flour, 11.6 parts rice low-gluten flour, 12.6 parts maltose, 2.8 parts rapeseed oil, and 0.7 parts baking powder.

[0076] Mixing of compound slurry:

[0077] The mixing method is the same as in Example 1.

[0078] The baking process employed is "high-temperature short-time setting and low-temperature long-time drying".

[0079] Preheat the high-temperature short-time shaping and baking temperature to 185℃, put in the waffle compound batter and bake for 18 seconds to obtain potato-flavored waffle dough.

[0080] The low-temperature long-time drying and baking temperature is preheated to 114℃, and the potato waffle dough that has been shaped by high temperature for a short time is placed in it and baked for 27 minutes to make the potato waffle.

[0081] Comparative Example 1

[0082] This comparative example aims to illustrate how sweet potatoes can improve the low dietary fiber content of waffles, solving the problems of outdated and nutritionally unbalanced traditional waffle recipes. A sweet potato-flavored waffle recipe is provided below, with the specific preparation steps as follows:

[0083] The mass fraction of the selected compound slurry is:

[0084] 19 parts whole egg liquid, 14 parts milk, 22 parts low-gluten flour, 12 parts white sugar, 2 parts corn germ oil, and 0.6 parts baking powder.

[0085] Mixing of compound slurry:

[0086] The mixing method is the same as in Example 1.

[0087] The baking process used is the same as in Example 1.

[0088] Comparative Example 2

[0089] This comparative example aims to illustrate the effect of prolonged high-temperature short-time shaping and baking time on the potato-flavored waffle crisp provided by the present invention. A potato-flavored waffle crisp is provided, and the specific preparation method is as follows:

[0090] The mass fraction of the selected compound slurry is:

[0091] Its raw material composition is the same as that in Example 1.

[0092] Mixing of compound slurry:

[0093] The mixing method is the same as in Example 1.

[0094] The baking process used is as follows:

[0095] Preheat the high-temperature short-time shaping and baking temperature to 200℃, then place the waffle batter in the waffle mixture and bake for 30 seconds.

[0096] The low-temperature long-time drying and baking temperature is preheated to 110℃, and the potato waffle dough that has been shaped by high temperature and short time is placed in it and baked for 25 minutes to make the potato waffle.

[0097] Comparative Example 3

[0098] This comparative example aims to illustrate the effect of shortening the low-temperature, long-time drying and baking time on the potato-flavored waffle crisp provided by the present invention. A potato-flavored waffle crisp is provided, and the specific preparation method is as follows:

[0099] The mass fraction of the selected compound slurry is:

[0100] Its raw material composition is the same as that of Example 1;

[0101] Mixing of compound slurry:

[0102] The mixing method is the same as in Example 1.

[0103] The baking process used is as follows:

[0104] Preheat the high-temperature short-time shaping and baking temperature to 200℃, then place the waffle batter in the waffle mixture and bake for 15 seconds.

[0105] The low-temperature long-time drying and baking temperature is preheated to 110℃, and the potato waffle crisp dough that has been shaped by high temperature and short time is placed in it and baked for 15 minutes to make the potato waffle crisp.

[0106] Comparative Example 4

[0107] This comparative example aims to illustrate the effect of increased low-temperature, long-duration drying and baking temperature on the potato-flavored waffle crisp provided by the present invention. A potato-flavored waffle crisp is provided, and its specific preparation method is as follows:

[0108] The mass fraction of the selected compound slurry is:

[0109] Its raw material composition is the same as that of Example 1;

[0110] Mixing of compound slurry:

[0111] The mixing method is the same as in Example 1.

[0112] The baking process used is as follows:

[0113] Preheat the high-temperature short-time shaping and baking temperature to 200℃, then place the waffle batter in the waffle mixture and bake for 15 seconds.

[0114] The low-temperature long-time drying and baking temperature is preheated to 130℃, and the potato waffle dough that has been shaped by high temperature and short time is placed in it and baked for 25 minutes to make the potato waffle.

[0115] The quality indicators of the sweet potato chips in Examples 1-4 and Comparative Examples 1-4 were tested below. The testing methods and results are as follows:

[0116] Test methods

[0117] Sensory evaluation: Place the sample on an A4 sheet of white paper and ask 10 food science students to evaluate the product’s shape, color, texture, smell and taste. The maximum score is 100 points.

[0118] Color difference: A portable colorimeter was used to measure the L* and b* values ​​of the samples. The L* value represents the brightness of the color; a positive L* indicates a whiter hue, and a negative L* indicates a darker hue. The b* value represents yellow-blue; a positive b* indicates a yellowish hue, and a negative b* indicates a bluish hue. Each sample was measured three times, and the average value was used for calculation.

[0119] Hardness: The hardness of the biscuits was determined using a texture analyzer. The texture analyzer probe was an HDP / 3PB; the pre-test speed was 2.5 mm / s, the test speed was 2.0 mm / s, and the post-test speed was 10.0 mm / s; the strain distance was 15 mm; and the trigger force was 20.0 g. Each group of samples was measured in parallel five times, and the average value was taken. The quality analysis results of Examples 1-4 and Comparative Examples 1-4 are shown in Table 1.

[0120] Table 1. Quality analysis results of sweet potato chips in the examples and comparative examples.

[0121]

[0122] As shown in Table 1, compared to Examples 1, 2, 3, and 4, the high-temperature setting temperature of Examples 1, 2, and 4 had little impact on photosensitivity score, color difference, and hardness within the range of different "high-temperature short-time setting + low-temperature long-time drying" baking processes provided by the present invention, using different formulas. The color difference of Example 3 differed significantly from other examples because the sweet potato raw material used was white sweet potato puree, which has a lighter color. When the high-temperature setting temperature was 200℃, the hardness was lower than at 180℃, possibly because the baking powder reacted more vigorously at 200℃, generating more CO2 and forming a more porous structure. Compared to the control group, the photosensitivity score, color difference, and hardness evaluation of Examples 1-4 were all superior to those of the control groups. This demonstrates that the present invention selects the optimal range of "high-temperature short-time setting + low-temperature long-time drying" baking process to ensure the quality of the potato-flavored waffle crisps.

[0123] In Examples 1-4, the low-temperature long-time drying time did not significantly affect the change in hardness. When the low-temperature long-time drying time was too short (as in Comparative Example 3), the crispy cakes had a high moisture content, low hardness, and were more prone to mold. In Examples 1-4, the moisture content of the crispy cakes was all below 7%, which is lower than the 16%-17% moisture content of traditional waffles. This shows that the "high-temperature short-time setting +" method used in this invention...

[0124] The "low-temperature long-time drying" baking process solves the problem of high moisture content and easy mold growth in traditional waffles. At the same time, when the sugar content in the preferred crispy waffle raw material is 12-13 parts, the resulting potato-flavored waffle crisps have a shelf life of up to 60 days. When the sugar content is less than 10 parts, the shelf life is shortened by 5-9 days, thus extending the shelf life of the potato-flavored waffle crisps.

[0125] Meanwhile, the baking process of "high temperature short time setting and low temperature long time drying" adopted in this invention makes the crispiness of the potato waffle crisps meet the taste requirements of different people, maintain a bright and uniform color, and avoid the problems of excessive Maillard reaction and caramelization caused by traditional high temperature baking process.

[0126] As shown in Table 1, compared with Examples 1, 2, and 4, Comparative Example 1 showed a decrease in sensory scores, a decrease in color brightness (L*) and yellow-blue hue (b*), an increase in hardness, and inferior flavor and texture compared to the examples with added sweet potato puree. This indicates that the addition of sweet potato puree in this invention dilutes the dough gluten and inhibits the formation of excessive gluten protein in low-gluten flour, avoiding the problem of increased hardness and reduced crispness in waffles due to the absence of added sweet potato. Furthermore, some sweet potato varieties are rich in carotenoids, which can give the sweet potato-flavored waffles a natural orange-yellow color. Therefore, the quality of the sweet potato-flavored waffles with added sweet potato is superior to that without added sweet potato. The white sweet potato added in Example 3, being colorless, exhibits the same color difference as Comparative Example 1 without added sweet potato.

[0127] As shown in Table 1, the extended high-temperature short-time setting time in Comparative Example 2 of this invention significantly affected the sensory scores, color difference, and hardness of the product. Compared to the embodiments of this invention, the sensory scores and L* and b* quality performance of Comparative Example 2's potato-flavored waffle crisps, after the high-temperature short-time setting time was extended to 30 seconds, were significantly lower, except for Example 3, which was affected by the light color of the sweet potato raw material. This is because the Maillard reaction and caramelization reaction are related to the reaction time and temperature of the high-temperature short-time setting. In Comparative Example 2, the extended high-temperature short-time setting time resulted in a more intense Maillard reaction and caramelization reaction, leading to the production of more colored and bitter substances, which is detrimental to health.

[0128] As shown in Table 1, shortening the low-temperature long-time drying time in Comparative Example 3 of the present invention did not significantly affect the color difference of the product. However, after shortening the low-temperature long-time drying time to 15 minutes, the sensory score and hardness of Comparative Example 3 were significantly lower than those of Examples 1-4 of the present invention. This is because the Maillard reaction and caramelization reaction are related to the low-temperature drying time. With a shorter low-temperature long-time drying time, the Maillard reaction and caramelization reaction did not significantly change the color difference. However, the sensory score and hardness of Comparative Example 3 were lower than those of the examples because the drying time was insufficient, resulting in a higher moisture content in the crisps, leading to lower hardness, a softer texture, and less crispness, thus resulting in a lower sensory score.

[0129] As shown in Table 1, the increase in low-temperature drying temperature in Comparative Example 4 of this invention has a significant effect on the sensory score, color difference, and hardness of the product. Compared with the embodiments of this invention, the product in Comparative Example 4 with a low-temperature drying temperature of 130℃ has a lower sensory score, L*, and b* quality evaluation. This is because as the low-temperature drying temperature increases, caramelization and Maillard reactions occur in the system. The higher the temperature, the more brown and bitter substances are generated, which are detrimental to health.

[0130] As described above, the present invention can be well implemented. The above embodiments are merely descriptions of preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Without departing from the spirit of the present invention, all changes and improvements made by those skilled in the art to the technical solutions of the present invention should fall within the protection scope defined by the present invention.

Claims

1. A method of making a potato chip waffle crisp, characterized by, The waffle compound slurry is first shaped at high temperature for short time and then dried at low temperature for long time. The high-temperature short-time shaping baking comprises: preheating the temperature to 180-200℃, putting the waffle compound slurry into the oven for 15-20s to obtain a waffle cake blank. The low-temperature long-time drying baking comprises: preheating the temperature to 110-115℃, putting the waffle cake blank shaped at high temperature for short time into the oven for 25-30min. The compound slurry comprises, in mass fraction: 28-29 parts of sweet potato puree, 33-35 parts of egg white, 21-22 parts of low-gluten flour, 12-13 parts of sugar, 2-3 parts of oil, and 0.6-1 part of baking powder. The raw material of the egg white is selected from one or more of milk powder, egg liquid, duck egg liquid, goose egg liquid, cow milk, goat milk, casein, soybean protein, and wheat protein.

2. The method of claim 1, wherein the potato chip wafer is prepared by the steps of: The raw material of the sweet potato puree is selected from one of red potato, chestnut potato, white potato, egg potato sweet potato, small sweet potato, and purple potato.

3. The method of claim 1, wherein the potato chip wafer is prepared by the steps of: The raw material of the low-gluten flour is selected from one or more of wheat, oat, millet, large rice, barley, soybean, rye, corn, and cassava.

4. The method of claim 1, wherein the potato chip wafer is prepared by the steps of: The raw material of the sugar is selected from one or more of fructose, glucose, white granulated sugar, sucrose, and maltose.

5. The method of claim 1, wherein the potato chip waffle is prepared by the steps of: The raw material of the oil is selected from one or more of butter, coconut oil, rapeseed oil, sunflower oil, soybean oil, corn germ oil, and nut oil.

6. The method of claim 1, wherein the potato chip waffle is prepared by the steps of: The compound slurry comprises, in mass fraction: 28-29 parts of sweet potato puree, 19-20 parts of whole egg liquid, 14-15 parts of milk, 21-22 parts of low-gluten flour, 12-13 parts of white granulated sugar, 2-3 parts of corn germ oil, and 0.6-1 part of baking powder.

7. The method of claim 1, wherein the potato chip waffle is prepared by the steps of: The compound slurry comprises, in mass fraction: 29 parts of sweet potato puree, 19 parts of whole egg liquid, 14 parts of milk, 22 parts of low-gluten flour, 12 parts of white granulated sugar, 2 parts of corn germ oil, and 0.6 parts of baking powder.

8. A potato chip waffle crisp characterized by, The waffle cake is prepared by the method of any one of claims 1-7.

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