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Polydextrose-added waffle and preparing method thereof

A technology for polydextrose and waffles, which is applied in the field of polydextrose-added waffles and the preparation thereof, can solve the problems of no diabetic patients eating the waffles, restrictions on technological recipes and baking processes, and aggravation of diabetes, etc. Taste and softness, easy satiety, absorption-promoting effect

Inactive Publication Date: 2015-01-28
QUANZHOU QINQIN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the large amount of sucrose in the ingredients, it is not suitable for diabetics and people with impaired glucose tolerance. It is easy to cause a sharp rise in blood sugar and aggravate the symptoms of diabetes.
Although there are also many cakes and snacks suitable for diabetic patients on the market, but due to the limitation of process formula and baking process, there is no waffle suitable for diabetic patients in the prior art.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A polydextrose-added waffle of the present invention, raw materials include the following components in parts by weight: 18 parts of wheat flour, 0.06 parts of xanthan gum, 17 parts of white sugar, 0.7 parts of polydextrose, 0.28 parts of table salt, 33 parts of eggs, 1.2 parts of glycerin, 2.7 parts of sorbitol, 18 parts of soybean oil, 0.5 parts of baking powder, 0.15 parts of mono- and diglycerin fatty acid esters, 0.07 parts of polyglycerol fatty acid esters, 1.7 parts of whole milk powder and 0.07 parts of egg essence.

[0026] A kind of preparation method of the waffle that adds polydextrose, comprises the following steps successively:

[0027] ① Ingredients:

[0028] 33 parts by weight of eggs were placed separately after filtering the egg shells to obtain material A;

[0029] 1.2 parts by weight of glycerin, 2.7 parts by weight of sorbitol and 0.07 parts by weight of egg essence were mixed and prepared to obtain mixture B;

[0030] Mix 0.7 parts by weight of p...

Embodiment 2

[0040] The difference between this example and Example 1 is that the raw materials of this example include the following components by weight: 17 parts of wheat flour, 0.05 parts of xanthan gum, 15 parts of white sugar, 0.5 part of polydextrose, 0.25 parts of table salt, 30 parts of eggs 1 part of glycerin, 2.5 parts of sorbitol, 17 parts of soybean oil, 0.4 parts of baking powder, 0.1 part of mono- and diglycerin fatty acid esters, 0.05 parts of polyglycerol fatty acid esters, 1.5 parts of whole milk powder and 0.05 parts of egg essence .

Embodiment 3

[0042] The difference between this example and Example 1 is that the raw materials of this example include the following components by weight: 19 parts of wheat flour, 0.08 parts of xanthan gum, 20 parts of white sugar, 1 part of polydextrose, 0.30 parts of table salt, 35 parts of eggs 1.5 parts of glycerin, 3 parts of sorbitol, 20 parts of soybean oil, 0.6 parts of baking powder, 0.2 parts of mono- and diglycerin fatty acid esters, 0.1 parts of polyglycerol fatty acid esters, 2.0 parts of whole milk powder and 0.1 parts of egg essence .

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PUM

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Abstract

A polydextrose-added waffle comprises, by weight, 17-19 parts of wheatmeal, 0.05-0.08 part of xanthan gum, 15-20 parts of white granulated sugar, 0.5-1 part of polydextrose, 0.25-0.30 part of salt, 30-35 parts of eggs, 1-1.5 parts of glycerinum, 2.5-3 parts of sorbitol, 17-20 parts of soybean oil, 0.4-0.6 part of baking powder, 0.1-0.2 part of monoester and diester glycerin fatty acid ester, 0.05-0.1 part of polyglycerol fatty acid ester, 1.5-2.0 parts of whole milk powder and 0.05-0.1 part of egg essence. The polydextrose-added Waffle has the healthcare functions of adjusting intestines and stomach, promoting absorption of nutrient substances, preventing and treating constipation, reducing serum cholesterol, preventing fat deposition, reducing blood glucose levels and the like, and is quite suitable for being eaten by diabetics. Meanwhile, the polydextrose-added waffle is good in taste and softness and complete in color, aroma and taste, and a preparing method is simple, and operation is convenient.

Description

technical field [0001] The invention relates to a waffle, in particular to a waffle added with polydextrose and a preparation method thereof. Background technique [0002] Waffle originated in Europe and is popular all over the world. It is a popular leisure dessert. However, since the ingredients contain a large amount of sucrose, it is not suitable for diabetics and people with impaired glucose tolerance, as it may cause a sharp rise in blood sugar and aggravate the symptoms of diabetes. Although there are also many cakes and snacks suitable for diabetic patients on the market, but due to the limitation of process formula and baking process, there is no waffle suitable for diabetic patients in the prior art. [0003] Polydextrose is a new type of water-soluble dietary fiber. So far, more than 50 countries have approved its use as a health food ingredient. It is widely used in the manufacture of fiber-enhanced foods and is a food component with health care functions. The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/18A23L1/29A23L33/00
CPCA21D2/181A21D13/45
Inventor 罗文斌肖紧跟
Owner QUANZHOU QINQIN FOOD
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