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Five-cereal waffles and preparation method thereof

A technology for grain waffles and raw materials, which is applied in baking, baked goods, food science and other directions, can solve problems such as the inability to meet the production requirements of waffles, and achieve the effect of cost saving and simple production process

Active Publication Date: 2013-08-21
LUOHE LIANTAI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention patent with the patent number 200810032027 introduces a "whole grains nutrition cake and its production method". The production process and formula of this whole grains cake cannot meet the production requirements of waffles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A five-grain waffle, prepared from the following raw materials: 9 kg of wheat flour, 0.05 kg of xanthan gum, 18 kg of white granulated sugar, 0.25 kg of salt, 30 kg of eggs, 1 kg of glycerin, 3 kg of sorbitol, 15 kg of soybean oil, 0.3 kg of baking powder, Mono- and diglycerin fatty acid esters 0.1kg, polyglycerol fatty acid esters 0.05kg, whole milk powder 1.5kg, egg essence 0.05kg, water-milled glutinous rice flour 5kg, soybean protein concentrate powder 2.2kg, corn flour 2.8kg, millet flour 3.0kg .

[0016] A preparation method of five-grain waffles is carried out according to the following steps:

[0017] (1) Ingredients:

[0018] A Mix water-milled glutinous rice flour, concentrated soybean protein powder, corn flour, millet flour, mono- and diglyceride fatty acid esters, polyglycerol fatty acid esters, whole milk powder, baking powder, wheat flour, and xanthan gum according to the formula, Stir evenly; B glycerin and sorbitol are prepared together according to t...

Embodiment 2

[0023] A five-grain waffle, prepared from the following raw materials: 12kg of wheat flour, 0.08kg of xanthan gum, 21kg of white sugar, 0.30kg of salt, 35kg of eggs, 1.5kg of glycerin, 3.5kg of sorbitol, 18kg of soybean oil, and 0.5kg of baking powder kg, mono- and diglycerin fatty acid esters 0.2kg, polyglycerol fatty acid esters 0.1kg, whole milk powder 2.0kg, egg essence 0.1kg, water-milled glutinous rice flour 6.5kg, soybean protein concentrate powder 2.6kg, corn flour 3.0kg, small Rice noodles 2.8kg.

[0024] A preparation method of five-grain waffles is carried out according to the following steps:

[0025] (1) Ingredients:

[0026] A Mix water-milled glutinous rice flour, concentrated soybean protein powder, corn flour, millet flour, mono- and diglyceride fatty acid esters, polyglycerol fatty acid esters, whole milk powder, baking powder, wheat flour, and xanthan gum according to the formula, Stir evenly; B glycerin and sorbitol are prepared together according to the ...

Embodiment 3

[0031] A five-grain waffle, prepared from the following raw materials: 10 kg of wheat flour, 0.06 kg of xanthan gum, 19 kg of white sugar, 0.27 kg of salt, 32 kg of eggs, 1.2 kg of glycerin, 3.2 kg of sorbitol, 16 kg of soybean oil, and 0.3 kg of baking powder kg, mono- and diglycerin fatty acid esters 0.1kg, polyglycerol fatty acid esters 0.07kg, whole milk powder 1.7kg, egg essence 0.07kg, water-milled glutinous rice flour 5.5kg, soybean protein concentrate powder 2.3kg, corn flour 2.8kg, small Rice noodles 3.0kg.

[0032] A preparation method of five-grain waffles is carried out according to the following steps:

[0033] (1) Ingredients:

[0034] A Mix water-milled glutinous rice flour, concentrated soybean protein powder, corn flour, millet flour, mono- and diglyceride fatty acid esters, polyglycerol fatty acid esters, whole milk powder, baking powder, wheat flour, and xanthan gum according to the formula, Stir evenly; B glycerin and sorbitol are prepared together accord...

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PUM

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Abstract

The invention relates to five-cereal waffles. The five-cereal waffles are prepared by, part by weight, 9-12 parts of wheat flour, 0.05-0.08 part of xanthan gum, 18-21 parts of white granulated sugar, 0.25-0.3 part of salt, 30-35 parts of eggs, 1-1.5 parts of glycerol, 3.0-3.5 parts of sorbitol, 15-18 parts of soybean oil, 0.3-0.5 part of baking powder, 0.1-0.2 part of single glycerin fatty acid ester, 0.1-0.2 part of double glycerin fatty acid ester, 0.05-0.1 part of polyglycerol fatty acid ester, 1.5-2.0 whole milk powder, 0.05-0.1 part of egg essence, 5-6.5 parts of water milled glutinous rice flour, 2.2-2.6 parts of soybean concentration albumen powder, 2.8-3.0 parts of corn flour and 2.8-3.0 parts of millet powder. A preparation method for the five-cereal waffles comprises the following steps of (1) conducting dosing, (2) knocking materials and (3) conducting baking. The five-cereal waffles have the special egg smells of waffles, five-cereal coarse food grains are further added, demands of people for softness and taste of cakes can be met, vitamins and mineral substances needed by human bodies can be supplemented, and the five-cereal waffles are especially suitable for being eaten by city office staff and children.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a five-grain waffle and a preparation method thereof. Background technique [0002] Waffles originated in Belgium and were introduced into China after the 21st century. At present, waffles have been industrialized. With their soft cake body, strong egg flavor and special cake-like structure, they have been loved by consumers since they were launched. In recent years, the annual sales of this single product have exceeded 1 billion. However, at present, domestic waffles are mainly made of wheat flour and eggs, which is the same as the wheat commonly eaten by the urban population. This kind of wheat is mainly made of high-precision wheat Mainly, the vitamin loss of this wheat flour is serious, and people's long-term consumption of this kind of cake will lead to partial vitamin deficiency, which will affect their health. Therefore, people's demand for coarse grains is incr...

Claims

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Application Information

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IPC IPC(8): A21D13/08
Inventor 赵世杰王明静李占娟牛泽生
Owner LUOHE LIANTAI FOOD
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