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Chocolate hazelnut waffles and making method thereof

A technology for wafers and chocolate, applied in the field of chocolate hazelnut wafers and their preparation, can solve the problems of poor product taste, no health care function, unhealthy health and the like, and achieves lowering of blood lipids and cholesterol in the human body, and good nutritional and health care effects. , good taste effect

Inactive Publication Date: 2016-06-29
ANHUI YOUYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, wafer products have problems such as brittleness, breakage, and uncoordinated product taste, and many flavors are used to make flavors, which is not good for the body, and it is easy to get angry after eating too much, and has no health care function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A chocolate hazelnut wafer, consisting of a cake sheet and a sandwich, consists of the following raw materials in parts by weight:

[0024] Pie slices: 15 parts of wheat flour, 3 parts of rice flour, 2 parts of peanut flour, 3 parts of buckwheat flour, 2 parts of vegetable oil, 0.02 parts of salt, 0.2 parts of leavening agent, 0.08 parts of carotene, 0.15 parts of soybean lecithin, 0.3 parts of polyglycerol fatty acid lipid 0.3 parts of protease, 0.3 parts of maltodextrin, 0.15 parts of caramel color, 40 parts of water;

[0025] Sandwich: 15 parts white sugar powder, 2 parts milk powder, 5 parts hazelnuts, 2 parts palm oil, 0.02 parts salt, 0.6 parts maltodextrin, 1.1 parts glucose, 0.3 parts vanilla powder, 3 parts alkalized cocoa powder, coconut oil 3 copies.

[0026] Further, the leavening agent is sodium bicarbonate.

Embodiment 2

[0028] A chocolate hazelnut wafer, consisting of a cake sheet and a sandwich, consists of the following raw materials in parts by weight:

[0029] Cake slices: 18 parts of wheat flour, 4 parts of rice flour, 3 parts of peanut flour, 4 parts of buckwheat flour, 2 parts of vegetable oil, 0.02 parts of salt, 0.25 parts of leavening agent, 0.1 part of carotene, 0.2 parts of soybean lecithin, 0.3 parts of polyglycerol fatty acid lipid 0.5 parts of protease, 0.5 parts of maltodextrin, 0.2 parts of caramel color, 40 parts of water;

[0030] Sandwich: 15 parts of white sugar powder, 2 parts of milk powder, 6 parts of hazelnuts, 2 parts of palm oil, 0.04 parts of salt, 0.8 parts of maltodextrin, 1.2 parts of glucose, 0.5 parts of vanilla powder, 4 parts of alkalized cocoa powder, coconut oil 2 servings.

[0031] Further, the leavening agent is sodium bicarbonate.

Embodiment 3

[0033] A chocolate hazelnut wafer, consisting of a cake sheet and a sandwich, consists of the following raw materials in parts by weight:

[0034] Pie slices: 20 parts of wheat flour, 6 parts of rice flour, 5 parts of peanut flour, 7 parts of buckwheat flour, 5 parts of vegetable oil, 0.03 parts of salt, 0.4 parts of leavening agent, 0.12 parts of carotene, 0.25 parts of soybean lecithin, 0.5 parts of polyglycerol fatty acid 0.6 parts of protease, 0.4 parts of maltodextrin, 0.2 parts of caramel color, 50 parts of water;

[0035] Sandwich: 20 parts of white sugar powder, 4 parts of milk powder, 8 parts of hazelnuts, 4 parts of palm oil, 0.03 parts of salt, 0.8 parts of maltodextrin, 1.4 parts of glucose, 0.5 parts of vanilla powder, 5 parts of alkalized cocoa powder, coconut oil 5 servings.

[0036] Further, the leavening agent is sodium bicarbonate.

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PUM

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Abstract

The invention discloses chocolate hazelnut waffles and a making method thereof.The chocolate hazelnut waffles are prepared from, by weight, 15-20 parts of wheat flour, 3-6 parts of rice flour, 2-5 parts of peanut flour, 3-7 parts of buckwheat flour, 2-5 parts of vegetable oil, 0.01-0.03 part of table salt, 0.2-0.4 part of swelling agent, 0.08-0.12 part of carotene, 0.15-0.25 part of soybean phospholipid, 0.3-0.5 part of polyglycerol fatty acid ester, 0.3-0.6 part of protease, 0.3-0.6 part of maltodextrin, 0.15-0.25 part of caramel, 40-50 parts of water, 15-20 parts of white granulated sugar powder, 2-4 parts of milk powder, 5-8 parts of hazelnuts, 1.5-4 parts of palm oil, 0.02-0.04 part of table salt, 0.6-0.8 part of maltodextrin, 1.1-1.4 parts of glucose, 0.3-0.5 part of vanilla powder, 2-5 parts of alkalized cocoa powder and 2-5 parts of coconut oil.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a chocolate hazelnut wafer cake and a preparation method thereof. Background technique [0002] Wafer biscuit is one of the favorite snacks in people's daily life. It is a kind of multi-layer sandwich biscuit, which is crunchy and easy to eat, and is favored by consumers. At present, wafer products have problems such as being brittle, easily broken, and the taste of the product is not coordinated, and many flavors are used to make the flavor, which is not good for the body, and it is easy to get angry if eaten too much, and has no health care function. Contents of the invention [0003] The object of the present invention is to overcome the above problems, and provide a chocolate hazelnut wafer cake and a preparation method thereof which are simple to make, low in cost, have a health care effect and have a good taste. [0004] The technical scheme that the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08A21D2/36A21D2/38
CPCA21D2/36A21D2/38
Inventor 倪迎春
Owner ANHUI YOUYUAN FOOD
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