CN107996659A - Waffle shell and preparation method thereof - Google Patents
Waffle shell and preparation method thereof Download PDFInfo
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- CN107996659A CN107996659A CN201711483699.1A CN201711483699A CN107996659A CN 107996659 A CN107996659 A CN 107996659A CN 201711483699 A CN201711483699 A CN 201711483699A CN 107996659 A CN107996659 A CN 107996659A
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- Prior art keywords
- egg
- waffle
- bottom plate
- waffle shell
- shell
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/50—Products with edible or inedible supports, e.g. cornets
- A23G9/506—Products with edible or inedible supports, e.g. cornets products with an edible support, e.g. a cornet
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
The present invention proposes waffle shell, which includes：Egg products, flour, cornstarch, salad oil and sodium acid carbonate, the egg products, flour, cornstarch, the mass ratio of salad oil and sodium acid carbonate are (2~8)：(25~30)：(12~18)：(1~2)：(0.1~0.5), the waffle shell includes bottom plate and perisporium, the week of the side of the perisporium and the bottom plate is along being connected and along the circumferentially extending of the bottom plate, the opposite side of the perisporium opens wide, a part for the bottom plate is recessed inwardly to form groove on the outer surface of the bottom plate and form fin in the inner side of the bottom plate, the fin is partitioned into multiple grid in the cavity, height of the fin relative to the height of the bottom plate less than the perisporium relative to the bottom plate, and 1/3 of the depth of the groove not less than the height of the waffle shell.The waffle shell has uniform color and luster, mouthfeel is crisp, thin, smooth, easy segmentation, and is unlikely to deform, is non-friable, and has egg roll taste true to nature.
Description
Technical field
The present invention relates to field of food, in particular it relates to waffle shell and preparation method thereof.
Background technology
Waffle shell is the product of a kind of supporting manufacture ice cream, performs 10650 ice cream cylinder relevant criterions of standard SB/T.
Waffle is a big type of ice cream industry with ice cream combination product, but divides for product structure, dispensing waffle
Cutting property, flatness influence research deficiency.
The content of the invention
The application is made based on discovery of the inventor to following facts and problem and understanding：
It is applied to the waffle shell of ice cream industry at present, is usually overall abnormity construction, to the severability of such product
It is usually mechanical dissection, waffle ice cream cylinder is primarily served to be combined with ice cream not from formula design, the consideration of moulding construction
Abundant product mouthfeel, the effect for highlighting product-forming.Discovery based on the above problem, inventor develop a kind of waffle shell, lead to
The adjustment of integral formula and technique is crossed, has been made with uniform color and luster, mouthfeel is crisp, has the waffle of egg roll taste true to nature
Shell, and the waffle shell is thin has special structure, is easy to split, it is smooth stabilization, not easily damaged.
In the first aspect of the present invention, the present invention proposes a kind of waffle shell.According to an embodiment of the invention, including：Egg
Product, flour, cornstarch, salad oil and sodium acid carbonate, the egg products, flour, cornstarch, salad oil and carbonic acid
The mass ratio of hydrogen sodium is (2~8)：(25~30)：(12~18)：(1~2)：(0.1~0.5), the waffle shell include bottom plate and
Perisporium, week of the side of the perisporium and the bottom plate along being connected and along the circumferentially extending of the bottom plate, the perisporium it is another
Side is opened wide, and a part for the bottom plate is recessed inwardly with the formation groove on the outer surface of the bottom plate and in the bottom plate
Side forms fin, and the fin is partitioned into multiple grid in the cavity, and the fin is low relative to the height of the bottom plate
Height in the perisporium relative to the bottom plate, and 1/3 of the depth of the groove not less than the height of the waffle shell.Hair
A person of good sense find, above-mentioned raw materials can reach the requirement of waffle casing forming under aforementioned proportion, and mouthfeel is good, is unlikely to deform, without
Type may not then be become under aforementioned proportion and also or after shaping is easy to moisture absorption and deformation.The addition of egg products, can guarantee that above-mentioned
Waffle shell is non-friable in the case of very thin.The said structure of waffle shell according to embodiments of the present invention can guarantee that waffle shell structure
It is smooth, thin, non-friable, and be easy to split.Waffle shell according to embodiments of the present invention has uniform color and luster, mouthfeel is crisp, knot
Structure is thin and smooth, non-friable, be unlikely to deform, and is easy to split, and have egg roll taste true to nature.
According to an embodiment of the invention, above-mentioned waffle shell can further include following additional technical feature at least it
One：
According to an embodiment of the invention, 1/2 of the depth of the groove not less than the height of the waffle shell.Invention human hair
Existing, above-mentioned waffle shell is easier to split when use is in specific product.
According to an embodiment of the invention, the bottom plate is rectangle, and the fin includes：Horizontal fin and longitudinal direction are convex
Rib.The length direction of transverse direction fin along the bottom plate extends and is located at the centre position in the baseplate width direction；It is described
Longitudinal fin extends along the width of the bottom plate, and longitudinal fin includes the length direction interval cloth along the bottom plate
That puts is multiple, wherein, the transverse direction fin is combined to be partitioned into multiple grid in the cavity with multiple longitudinal fins.
According to an embodiment of the invention, longitudinal fin, the two sides of the bottom plate along its length are along equidistantly setting
Put.
According to an embodiment of the invention, the perisporium gradually extends out on the direction away from the bottom plate.
According to an embodiment of the invention, it is equipped with least one reinforcing rib on the bottom surface of each grid.Invention human hair
Existing, the structure of reinforcing rib make it that waffle shell is still non-friable in the case of very thin, and waffle shell is overall more smooth.
According to an embodiment of the invention, the reinforcing rib on the bottom surface of each grid is configured to cross shape.Invention
People has found, the structure of the reinforcing rib of cross shape make it that waffle shell is still non-friable in the case of very thin, effectively reduces prestige
Change the breakage rate of shell.
According to an embodiment of the invention, two reinforcing ribs on the bottom surface of each grid are respectively along the length of the bottom plate
Spend direction extension or along the bottom plate thickness direction extend, and two reinforcing ribs being parallel to each other in adjacent two grid it
Between spacing in the range of 25 millimeters to 35 millimeters.Inventor has found, reinforcing rib is evenly distributed to reducing prestige in above range
It is good to change shell breakage rate effect.
According to an embodiment of the invention, the thickness of the bottom plate is not more than 2 millimeters.Inventor's discovery, waffle shell thin product
Mouthfeel is more preferable, but breakage rate can increase, and shaping also becomes difficult, and the waffle thickness of the shell of the present embodiment is not more than 2 millimeters of feelings
Breakage rate is low under condition.
According to an embodiment of the invention, the length dimension of the waffle shell is 100 millimeters to 130 millimeters, the waffle shell
Width be 60 millimeters to 70 millimeters, the height of the waffle shell is 10 millimeters to 15 millimeters.Inventor has found, whole in waffle shell
When bulk area is larger, above-mentioned length, width, the integral smoothness that highly can guarantee that waffle.
According to an embodiment of the invention, the egg products are dried whole-egg or yolk powder, the use of the dried whole-egg or yolk powder
Measure as 2~4 parts by weight.Inventor has found that above-mentioned raw materials are less than above-mentioned parts by weight, then the waffle shell color and luster obtained is partially shallow, waffle
Mouthfeel is partially hard, and the baking egg roll flavor of formation is excessively light；And exceeding above-mentioned parts by weight, then the waffle shell color and luster obtained is laid particular stress on, waffle
Loose, stomata is more, frangible, and the baking egg roll flavor of formation is excessive, and in the range of above-mentioned parts by weight, then the waffle ice obtained
River in Henan Province leaching cylinder has uniform color and luster, mouthfeel is crisp, structure is thin and smooth, non-friable, be unlikely to deform, and is easy to split, and have
Egg roll taste true to nature.
According to an embodiment of the invention, the egg products are fresh hen egg, and the dosage of the fresh hen egg is 4~8 parts by weight.Hair
A person of good sense has found that above-mentioned raw materials are less than above-mentioned parts by weight, then the waffle shell color and luster obtained is partially shallow, and waffle mouthfeel is partially hard, the baking of formation
Roasted egg volume flavor is excessively light；And exceeding above-mentioned parts by weight, then the waffle shell color and luster obtained is laid particular stress on, and waffle is loose, and stomata is more, easily
Broken, the baking egg roll flavor of formation is excessive, and in the range of above-mentioned parts by weight, then the waffle shell obtained have uniform color and luster,
Mouthfeel is crisp, structure is thin and smooth, non-friable, be unlikely to deform, and is easy to split, and have egg roll taste true to nature.
According to an embodiment of the invention, the egg products are dried whole-egg or yolk powder, the use of the dried whole-egg or yolk powder
Measure as 3 parts by weight.Inventor has found that the waffle shell color and luster that above-mentioned dosage obtains is evenly, mouthfeel is more crisp, structure is thinner, more
It is smooth, it is less frangible, less yielding, it is easier to split, and there is egg roll taste true to nature.
According to an embodiment of the invention, the egg products are fresh hen egg, and the dosage of the fresh hen egg is 7 parts by weight.Invention
People has found that the waffle shell color and luster that above-mentioned dosage obtains is evenly, mouthfeel is more crisp, structure is thinner, more smooth, less frangible, more
It is unlikely to deform, it is easier to split, and there is egg roll taste true to nature.
According to an embodiment of the invention, the waffle shell further comprises：No more than 5 parts by weight salt and be no more than
The food flavor of 0.2 parts by weight.
In the second aspect of the present invention, the present invention proposes a kind of method for preparing waffle shell.Implement according to the present invention
Example, the described method includes：By egg products, flour, cornstarch, salad oil, sodium acid carbonate and water mix add formwork in into
Row baking, to obtain the waffle shell, wherein, the egg products, flour, cornstarch, salad oil and sodium acid carbonate
Mass ratio is (2~8)：(25~30)：(12~18)：(1~2)：(0.1~0.5).Operate according to the method for the embodiment of the present invention
Simplicity, suitable for industrial production, obtained waffle shell has uniform color, mouthfeel is crisp, structure is thin and smooth, non-friable, be not easy
Deformation, is easy to split, and have egg roll taste true to nature.
According to an embodiment of the invention, the above method can further include at least one following additional technical feature：
According to an embodiment of the invention, the egg products are dried whole-egg or yolk powder, the use of the dried whole-egg or yolk powder
Measure as 2~4 parts by weight.Inventor has found that above-mentioned raw materials are less than above-mentioned parts by weight, then the waffle ice cream cylinder color and luster obtained is inclined
Shallow, waffle mouthfeel is partially hard, and the baking egg roll flavor of formation is excessively light；And exceed above-mentioned parts by weight, then the waffle ice cream cylinder obtained
Color and luster is laid particular stress on, and waffle is loose, and stomata is more, frangible, and the baking egg roll flavor of formation is excessive, and in the range of above-mentioned parts by weight,
The waffle ice cream cylinder then obtained has uniform color and luster, mouthfeel is crisp, structure is thin and smooth, non-friable, be unlikely to deform, and is easy to
Segmentation, and there is egg roll taste true to nature.
According to an embodiment of the invention, the egg products are fresh hen egg, and the dosage of the fresh hen egg is 4~8 parts by weight.Hair
A person of good sense has found that above-mentioned raw materials are less than above-mentioned parts by weight, then the waffle ice cream cylinder color and luster obtained is partially shallow, and waffle mouthfeel is partially hard, shape
Into baking egg roll flavor it is excessively light；And exceed above-mentioned parts by weight, then the waffle ice cream cylinder color and luster obtained is laid particular stress on, and waffle is loose,
Stomata is more, frangible, and the baking egg roll flavor of formation is excessive, and in the range of above-mentioned parts by weight, then the waffle ice cream obtained
Cylinder has uniform color and luster, mouthfeel is crisp, structure is thin and smooth, non-friable, be unlikely to deform, and is easy to split, and with true to nature
Egg roll taste.
According to an embodiment of the invention, the egg products are dried whole-egg or yolk powder, the use of the dried whole-egg or yolk powder
Measure as 3 parts by weight.Inventor has found that the waffle ice cream cylinder color and luster that above-mentioned dosage obtains is evenly, mouthfeel is more crisp, structure
It is thinner, more smooth, it is less frangible, less yielding, it is easier to split, and there is egg roll taste true to nature.
According to an embodiment of the invention, the egg products are fresh hen egg, and the dosage of the fresh hen egg is 7 parts by weight.Invention
People has found that the waffle ice cream cylinder color and luster that above-mentioned dosage obtains is evenly, mouthfeel is more crisp, structure is thinner, more smooth, is less susceptible to
It is broken, less yielding, it is easier to split, and there is egg roll taste true to nature.
According to an embodiment of the invention, the formwork is combinations of blocks moulding.Inventor has found that combinations of blocks moulding is more easy to
Cutting.
According to an embodiment of the invention, the formwork is 8 combinations of blocks moulding.Inventor has found that 8 squares can cause
The ice cream of dress is more.
According to an embodiment of the invention, the formwork is made of separable upper die and lower die.Inventor's discovery, formwork
The perfusion of raw material can separately be facilitated.
According to an embodiment of the invention, the formwork is heated in advance, wherein, the temperature of the upper mold is
250-300 DEG C, the temperature of the lower die is 180~240 DEG C.Inventor has found, by raw material at a temperature of above-mentioned upper die and lower die
Toasted, the egg roll taste of gained waffle shell is fine and structure is thin, smooth, non-friable, be unlikely to deform, and is easy to split.
According to an embodiment of the invention, the temperature of the upper mold is 280 DEG C, and the temperature of the lower die is 240 DEG C.Inventor
It was found that being toasted raw material at a temperature of above-mentioned upper die and lower die, the egg roll taste of gained waffle shell is finer, and structure
It is thinner, more smooth, it is less frangible, less yielding, it is easy to split.
According to an embodiment of the invention, the temperature difference of the upper die and lower die is 30~50 DEG C.Inventor has found, in upper mold and
The temperature difference of lower die be 30-50 DEG C under conditions of, the egg roll taste of gained waffle shell is fine, color naturally, and structure it is thin, smooth,
It is non-friable, be unlikely to deform, be easy to split.The temperature difference is less than 30 DEG C, and gained waffle shell yield rate is low, and easy sticking to mould shell, the temperature difference is more than
50 DEG C, gained waffle shell single finished product uneven color is even.
According to an embodiment of the invention, the temperature difference of the upper die and lower die is 40 DEG C.Inventor has found, in upper die and lower die
The temperature difference be 40 DEG C under conditions of, the egg roll taste of gained waffle shell is finer, the color of gained waffle shell more naturally, and
Structure is thin, smooth, non-friable, be unlikely to deform, and is easy to split.
According to an embodiment of the invention, the baking time is 1~5 second.Inventor has found that baking time was at 1~5 second
Interior, the egg roll taste of gained waffle shell is strong, fine, gained waffle shell color naturally, and structure it is thin, smooth, it is non-friable, be not easy
Deformation, is easy to split.Baking time is less than 1 second, and gained waffle shell can not be well-done, Moisture high UCL, and baking time is more than 5 seconds,
The dark yellow of overbaking is presented in gained waffle shell color and luster, offending paint baking over taste occurs.
According to an embodiment of the invention, the baking time is 3 seconds.Inventor has found, when baking time is 3 seconds, gained
The egg roll taste of waffle shell is stronger, fine, gained waffle shell color more naturally, and structure it is thinner, more smooth, be less susceptible to
It is broken, less yielding, it is easy to split.
In another aspect of the invention, the present invention proposes a kind of waffle box.The waffle according to an embodiment of the invention
Box includes two waffle shells according to previous embodiment being oppositely arranged, and two waffle shells combine to form inside suitable for holding
Receive the accommodating chamber of material.
Brief description of the drawings
Fig. 1 is the positive stereoscopic diagram of waffle shell according to embodiments of the present invention；
Fig. 2 is the back three-dimensional diagram of waffle shell according to embodiments of the present invention；
Fig. 3 is the front view of waffle shell according to embodiments of the present invention；
Fig. 4 is the bottom view of waffle shell according to embodiments of the present invention；
Fig. 5 is the sectional view of Fig. 4 middle sections A-A；
Fig. 6 is the right view of Fig. 5.
Reference numeral：Waffle shell 1, bottom plate 11, perisporium 12, fin 101, groove 102, horizontal fin 1011, longitudinal fin
1012, reinforcing rib 103.
Embodiment
Correlation technique center, is usually overall abnormity construction, to such applied to the waffle ice cream cylinder of ice cream industry
The severability of product not from structure design, the consideration of moulding construction, general waffle shell 1 primarily serve combined with ice cream it is rich
Rich product mouthfeel, the effect for highlighting product-forming.However, in actual use, ice cream etc. is not easy to split.
The present invention provides a kind of waffle shell 1 for being easy to split ice cream etc. for this.
The embodiment of the present invention is described below in detail, the example of the embodiment is shown in the drawings, wherein from beginning to end
Same or similar label represents same or similar element or has the function of same or like element.Below with reference to attached
The embodiment of figure description is exemplary, it is intended to for explaining the present invention, and is not considered as limiting the invention.
With reference to Fig. 1 to Fig. 6, waffle shell 1 according to embodiments of the present invention, including bottom plate 11 and perisporium 12.
Wherein, the side (with reference to the downside of perisporium 12 in Fig. 5) of perisporium 12 and all of bottom plate 11 are along being connected and along bottom plate 11
Circumferentially extending, and the opposite side of perisporium 12 opens wide.In other words, perisporium 12 is annular wall plate shape, and bottom plate 11 closes perisporium
12 side (with reference to the downside of perisporium 12 in Fig. 5), and the opposite side of perisporium 12 opens wide (with reference to the upside of perisporium 12 in Fig. 5).
In other words, the inner side of perisporium 12 forms cavity, and the side of cavity is closed by bottom plate 11 and opposite side opens wide.
The inner side of bottom plate 11 is equipped with multiple fins 101, and fin 101 is the bulge-structure of strip, and fin 101 divides in cavity
Cut out multiple grid.Specifically, bottom plate 11 a part inwardly (in cavity) depression forms fin 101, meanwhile, bottom plate 11 to
The part of sunken inside forms groove 102 on the outer surface of bottom plate 11, and fin 101 is less than perisporium relative to the height of bottom plate 11
12 relative to bottom plate 11 height, and the depth s of groove 102 not less than waffle shell 1 height H 1/3.
Waffle shell 1 according to embodiments of the present invention, multiple grid, and groove 102 are divided into using fin 101 by cavity
1/3 of depth S not less than the height H of waffle shell 1, after ice cream etc. is made using the waffle shell 1, since fin 101 is convex
The height risen is higher, the material that easily can be enclosed with inside inside the waffle shell 1 and waffle shell 1 of ice cream etc.
Split.
In order to further facilitate the segmentation of waffle shell 1 and ice cream etc. with the waffle shell 1, the one of the present invention
In a embodiment, 1/2 of depth S not less than the height H of waffle shell 1 of groove 102.
Specifically, in actual use, a waffle box can be formed by two opposite waffle shells 1, due to
The height of fin 101 is higher, after the waffle shell 1 that two combinations of waffle shell 1 are formed, between opposite two fins 101
For spacing with regard to smaller, the thickness here such as ice cream is smaller, waffle box easily very can be divided into many fritters, side
Just eat or make other articles.
For example, the depth of groove 102 can be 1/3,1/2,3/5 etc. of the height H of waffle shell 1.
Preferably, perisporium 12 can be not less than the bottom of relative to relative to the height of bottom plate 11 with reference to Fig. 1 and Fig. 5, fin 101
The 0.8 of 11 height of plate, so improves the structural strength of waffle shell 1, and avoids causing due to manufacture craft opposite
Two waffle shells 1 can not combine to form waffle box, can also avoid the mouthfeel of article after influencing to make.Certainly for different systems
Make technique and make to require, the height of fin 101 can also be set greater than to the 0.8 of 12 height of perisporium.
In addition, the bottom plate 11 in the present invention can have different shapes, such as circular, square, polygon, irregular shape
Shape, cardioid etc..
With reference to Fig. 1 to Fig. 6, in one embodiment of the invention, bottom plate 11 is rectangle, and fin 101 includes：Laterally
Fin 1011 and longitudinal fin 1012.Length direction of the horizontal fin 1011 along bottom plate 11 (with reference to Fig. 1 and the left and right directions of figure)
Extension, and horizontal fin 1011 is located at the centre position of 11 width of bottom plate (anteroposterior direction in such as Fig. 1)；Longitudinal fin
1012 extend along the width of bottom plate 11, and longitudinal fin 1012 is including spaced apart more along the length direction of bottom plate 11
It is a, wherein, horizontal fin 1011 is combined to be partitioned into multiple grid in cavity with multiple longitudinal fins 1012.By laterally convex
Rib 1011 and longitudinal fin 1012, can form waffle shell 1 simple in structure, to be easy to make and split.
Further, with reference to Fig. 1 and Fig. 5, longitudinal fin 1012, the bottom plate 11 (right and left in such as Fig. 3 along its length
To) two sides along spaced set.Further facilitate the segmentation of waffle shell 1 and the food with the waffle shell 1, and
The limitation to 1 direction of waffle shell in manufacturing process is reduced, it is convenient to make food using the waffle shell 1.
Preferably, with reference to Fig. 1 and Fig. 5, a part for bottom plate 11 is recessed inwardly forms fin in the inner side of bottom plate 11
101.It is further preferred that bottom plate 11 can be the plate body of consistency of thickness everywhere, and the position of fin 101 is formed on bottom plate 11
Thickness can also be identical with other positions.
Further, such as Fig. 1 and Fig. 3, perisporium 12 can be arranged to what is gradually extended out on the direction away from bottom plate 11
Shape, perisporium 12 away from bottom plate 11 direction on gradually extend out, in other words, perisporium 12 away from bottom plate 11 direction on to
Outer incline, in other words, with 12 Formation cross-section of plane cutting perisporium parallel to bottom plate 11, in the direction upper perimeter wall away from bottom plate 11
Area in 12 gradually increases.
Such as Fig. 1 and Fig. 3, in one embodiment of the invention, at least one reinforcement is equipped with the bottom surface of each grid
Muscle 103.By setting reinforcing rib 103, the structural strength of each grid can be strengthened, to waffle shell 1 and there is the prestige
Change the ice cream of shell 1 when being split, the structural strength higher of each grid, and the intensity phase of 101 present position of fin
Contrast relatively low, and intensity difference between the two is more obvious, so that more easily waffle shell 1 and with the waffle shell 1
The segmentation of ice cream etc., without destroying the material in each grid and grid.
Preferably, such as Fig. 1, the reinforcing rib 103 on the bottom surface of each grid is configured to cross shape.Cross shape adds
Strengthening tendons 103 can further improve the structural strength of grid.
Further, with reference to Fig. 1 and Fig. 3, two reinforcing ribs 103 on the bottom surface of each grid are respectively along bottom plate 11
Length direction extends or extends along the thickness direction of bottom plate 11, and two reinforcing ribs being parallel to each other in adjacent two grid
Spacing between 103 is in the range of 25 millimeters to 35 millimeters.So as to facilitate the making of waffle shell 1.
Specifically, with reference to Fig. 1 and Fig. 3, in two reinforcing ribs 103 of cross shape, a reinforcing rib 103 is
Extension and the other is extend along the longitudinal direction in left-right direction, in two adjacent grid of left and right, extends along anteroposterior direction
Two reinforcing ribs 103 be parallel to each other, L1=28.6 millimeters of the spacing between the two reinforcing ribs 103；Front and rear adjacent two
In grid, two reinforcing ribs 103 extended in left-right direction are parallel to each other, the spacing L2=29 between the two reinforcing ribs 103
Millimeter.
With reference to Fig. 1 and Fig. 5, in one embodiment of the invention, the thickness M of bottom plate 11 is not more than 2 millimeters.It is easy to waffle
The segmentation of shell 1.
In one embodiment of the invention, the length L dimensions of waffle shell 1 are 100 millimeters to 130 millimeters, waffle shell 1
Width W is 60 millimeters to 70 millimeters, and the height H of waffle shell 1 is 10 millimeters to 15 millimeters.
Specifically, L=122 millimeters of the length of waffle shell 1, W=66 millimeters of the width of waffle shell 1, the height of waffle shell 1
H=13 millimeters of degree.
The present invention provides a kind of waffle shell 1 for being readily able to segmentation, the product that waffle shell 1 sandwiches ice cream is set to be easy to point
Cut, smooth stabilization；And the 1 more difficult breakage of waffle shell of this structure.
Wherein, a part for bottom plate 11 is recessed inwardly, and recess forms groove 102 on the outer surface of bottom plate 11, and
Fin 101 is formd on the inner surface of bottom plate 11.
There are three grooves 102 and transversely along longitudinal direction (anteroposterior direction in Fig. 1 and Fig. 3) extension in 1 outer surface of waffle shell
One bar groove of (left and right directions in Fig. 1 and Fig. 3), after two panels waffle shell 1 symmetrically sandwiches ice cream, inter-alveolar distance (opposite two
The distance between bottom edge of a groove 102) it is overall ice cream thickness 1/2, symmetrical 8 small case form is formed, for whole
The segmentation of body product is highly beneficial；Three link cross fins 101 that waffle shell 1 is internally formed are favourable to product flatness,
The frangible degree of product is controlled effectively due to the presence of internal multiple tracks lacing wire.
In the waffle shell 1 of the present invention, its exterior specification change and fin 101 number and size be laid out and change
When, within the scope of the present invention.
In the waffle shell 1 of the present invention, when surface fluting specification, shape and depth degree change, the protection in the present invention
In the range of.
In the waffle shell 1 of the present invention, the thin degree of housing (bottom plate 11 and perisporium 12), which is done, to be changed, the guarantor in the present invention
In the range of shield.
A kind of waffle shell 1 for being easy to segmentation of the present invention, solves waffle shell 1 and presss from both sides ice-cream product and be easy to split
Problem；Surface smoothness control to large area waffle shell 1 has obvious effect so that waffle is not easy making, store and using
During produce buckling phenomenon；Due to the rational design of internal lacing wire so that waffle shell 1 still has when thickness is less than 2mm
Good architectural characteristic, it is not easy to damaged fragmentation.
In addition, in the present invention, the structural modality design of waffle shell 1, after which symmetrically sandwiches ice cream, entirety is more
Add and be easy to split；Flatness control of the symmetrical notching construction to the square waffle shell 1 of large area has obvious effect；Internal cruciform
Link fin 101 designs so that waffle shell 1 possesses good structural, not cracky fragmentation.
Further aspect of the present invention proposes a kind of waffle box, and waffle shell 1 include being oppositely arranged two is according to foregoing implementation
The waffle shell 1 of example, and two combinations of waffle shell 1 form the internal accommodating chamber for being suitable for accommodating material.
Waffle box according to embodiments of the present invention, make use of foregoing waffle shell 1 to make, and be made using the waffle shell 1
After ice cream etc., since the raised height of fin 101 is higher, inside can be easily enclosed with to the waffle shell of ice cream etc.
1 and waffle shell 1 inside material split.
The preparation process of waffle shell is described more fully below.
Prepared by embodiment 1 is easy to split waffle shell formula and preparation process (dried whole-egg)
Raw material is as follows：
Flour：27% cornstarch：15% dried whole-egg：3% salt：0.2%
Salad oil：1.5% drinking water：50%
Leavening agent:Sodium acid carbonate：0.3%；
Preparation process is as follows：
Add water --- raw material mixing --- charging --- locking --- baking --- depanning --- finished product
1st, ingredient inspection：Sense organ, physical and chemical inspection are had to pass through, by microbiological test, without adulterated and other foreign matters；Meet
Related raw material national standard or rower.
2nd, raw material prepares：It is accurate stand-by to be related to point also known as amount such as raw flour, cornstarch, salad oil, sodium acid carbonate.
3rd, raw material mixes：Water (25 DEG C of temperature ＜) is first added in material-compound tank, is sequentially added into ready salt, bicarbonate
Sodium, salad oil, powder raw material (dried whole-egg, flour and cornstarch), stir by mixing (into batter without dried noodle ball).
4th, feed：Prepared batter is quantitatively adding in formwork；
5th, lock：Upper/lower die is pressed and is locked；
6th, toast：Batter bakes waffle in preheated intermode up and down, 250 DEG C of upper mold temperature, 220 DEG C of lower die temperature, on
The lower die temperature difference is 30 DEG C, time 5s；
Embodiment 1 obtains waffle shell 1.
Prepared by embodiment 2 is easy to split waffle shell formula and preparation process (yolk powder)
Raw material is as follows：
Flour：27% cornstarch：15% yolk powder：3% salt：0.2%
Salad oil：1.5% drinking water：50%
Leavening agent:Sodium acid carbonate：0.3%；
Preparation process is as follows：
Add water --- raw material mixing --- charging --- locking --- baking --- depanning --- finished product
1st, ingredient inspection：Sense organ, physical and chemical inspection are had to pass through, by microbiological test, without adulterated and other foreign matters；Meet
Related raw material national standard or rower.
2nd, raw material prepares：It is accurate stand-by to be related to point also known as amount such as raw flour, cornstarch, salad oil, sodium acid carbonate.
3rd, raw material mixes：Water (25 DEG C of temperature ＜) is first added in material-compound tank, is sequentially added into ready salt, bicarbonate
Sodium, salad oil, powder raw material (yolk powder, flour and cornstarch), stir by mixing (into batter without dried noodle ball).
4th, feed：Prepared batter is quantitatively adding in formwork；
5th, lock：Upper/lower die is pressed and is locked；
6th, toast：Batter bakes waffle in preheated intermode up and down, 280 DEG C of upper mold temperature, 240 DEG C of lower die temperature, on
The lower die temperature difference is 40 DEG C, time 2.5s；
Embodiment 2 obtains waffle shell 2.
Prepared by embodiment 3 is easy to split waffle shell formula and preparation process (fresh hen egg)
Raw material is as follows：
Flour：27% cornstarch：15% fresh hen egg：7% salt：0.2%
Salad oil：1.5% drinking water：50%
Leavening agent:Sodium acid carbonate：0.3%；
Preparation process is as follows：
Add water --- raw material mixing --- charging --- locking --- baking --- depanning --- finished product
1st, ingredient inspection：Sense organ, physical and chemical inspection are had to pass through, by microbiological test, without adulterated and other foreign matters；Meet
Related raw material national standard or rower.
2nd, raw material prepares：It is accurate stand-by to be related to point also known as amount such as raw flour, cornstarch, salad oil, sodium acid carbonate.
3rd, raw material mixes：Water (25 DEG C of temperature ＜) is first added in material-compound tank, is sequentially added into ready salt, bicarbonate
Sodium, salad oil, slurry feedstock (fresh hen egg), powder raw material (flour and cornstarch), stir by mixing (into batter
Without dried noodle ball).
4th, feed：Prepared batter is quantitatively adding in formwork；
5th, lock：Upper/lower die is pressed and is locked；
6th, toast：Batter bakes waffle in preheated intermode up and down, 290 DEG C of upper mold temperature, 240 DEG C of lower die temperature, on
The lower die temperature difference is 50 DEG C, time 1s；
Embodiment 3 obtains waffle shell 3.
Prepared by comparative example 1 is easy to split waffle shell formula and preparation process (dried whole-egg ＜ 2)
Raw material is as follows：
Flour：27% cornstarch：15% dried whole-egg：1.5% salt：0.2%
Salad oil：1.5% drinking water：50%
Leavening agent：Sodium acid carbonate：0.3%；
Preparation process is as follows：
Add water --- raw material mixing --- charging --- locking --- baking --- depanning --- finished product
1st, ingredient inspection：Sense organ, physical and chemical inspection are had to pass through, by microbiological test, without adulterated and other foreign matters；Meet
Related raw material national standard or rower.
2nd, raw material prepares：It is related to raw material dried whole-egg, flour, cornstarch, salad oil, sodium acid carbonate etc. point also known as to measure accurately
It is stand-by.
3rd, raw material mixes：Water (25 DEG C of temperature ＜) is first added in material-compound tank, is sequentially added into ready dried whole-egg,
Salt, sodium acid carbonate, salad oil, powder raw material, stir by mixing (into batter without dried noodle ball).
4th, feed：Batter will be prepared to be quantitatively adding in formwork；
5th, lock：Upper/lower die is pressed and is locked；
6th, toast：Batter bakes waffle in preheated intermode up and down, 280 DEG C of upper mold temperature, 230 DEG C of lower die temperature, on
The lower die temperature difference is 50 DEG C, time 3s；
Comparative example 1 obtains waffle shell 4.
Prepared by comparative example 2 is easy to split waffle shell formula and preparation process (dried whole-egg ＞ 4)
Raw material is as follows：
Flour：27% cornstarch：15% dried whole-egg：5% salt：0.2%
Salad oil：1.5% drinking water：50%
Leavening agent:Sodium acid carbonate：0.3%；
Preparation process is as follows：
Add water --- raw material mixing --- charging --- locking --- baking --- depanning --- finished product
1st, ingredient inspection：Sense organ, physical and chemical inspection are had to pass through, by microbiological test, without adulterated and other foreign matters；Meet
Related raw material national standard or rower.
2nd, raw material prepares：It is related to raw material dried whole-egg, flour, cornstarch, salad oil, sodium acid carbonate etc. point also known as to measure accurately
It is stand-by.
3rd, raw material mixes：Water (25 DEG C of temperature ＜) is first added in material-compound tank, is sequentially added into ready dried whole-egg,
Salt, sodium acid carbonate, salad oil, powder raw material, stir by mixing (into batter without dried noodle ball).
4th, feed：Batter will be prepared to be quantitatively adding in formwork；
5th, lock：Upper/lower die is pressed and is locked；
6th, toast：Batter bakes waffle in preheated intermode up and down, 280 DEG C of upper mold temperature, 230 DEG C of lower die temperature, on
The lower die temperature difference is 50 DEG C, time 3s；
Comparative example 2 obtains waffle shell 5.
Prepared by comparative example 3 is easy to split waffle shell formula and preparation process (yolk powder ＜ 2)
Raw material is as follows：
Flour：27% cornstarch：15% yolk powder：1.5% salt：0.2%
Salad oil：1.5% drinking water：50%
Leavening agent:Sodium acid carbonate：0.3%；
Preparation process is as follows：
Add water --- raw material mixing --- charging --- locking --- baking --- depanning --- finished product
1st, ingredient inspection：Sense organ, physical and chemical inspection are had to pass through, by microbiological test, without adulterated and other foreign matters；Meet
Related raw material national standard or rower.
2nd, raw material prepares：It is related to raw material yolk powder, flour, cornstarch, salad oil, sodium acid carbonate etc. point also known as to measure accurately
It is stand-by.
3rd, raw material mixes：Water (25 DEG C of temperature ＜) is first added in material-compound tank, is sequentially added into ready yolk powder,
Salt, sodium acid carbonate, salad oil, powder raw material, stir by mixing (into batter without dried noodle ball).
4th, feed：Batter will be prepared to be quantitatively adding in formwork；
5th, lock：Upper/lower die is pressed and is locked；
6th, toast：Batter bakes waffle in preheated intermode up and down, 280 DEG C of upper mold temperature, 230 DEG C of lower die temperature, on
The lower die temperature difference is 50 DEG C, time 3s；
Comparative example 3 obtains waffle shell 6.
Prepared by comparative example 4 is easy to split waffle shell formula and preparation process (yolk powder ＞ 4)
Raw material is as follows：
Flour：27% cornstarch：15% yolk powder：5% salt：0.2%
Salad oil：1.5% drinking water：50%
Leavening agent:Sodium acid carbonate：0.3%；
Preparation process is as follows：
Add water --- raw material mixing --- charging --- locking --- baking --- depanning --- finished product
1st, ingredient inspection：Sense organ, physical and chemical inspection are had to pass through, by microbiological test, without adulterated and other foreign matters；Meet
Related raw material national standard or rower.
2nd, raw material prepares：It is related to raw material yolk powder, flour, cornstarch, salad oil, sodium acid carbonate etc. point also known as to measure accurately
It is stand-by.
3rd, raw material mixes：Water (25 DEG C of temperature ＜) is first added in material-compound tank, is sequentially added into ready yolk powder,
Salt, sodium acid carbonate, salad oil, powder raw material, stir by mixing (into batter without dried noodle ball).
4th, feed：Batter will be prepared to be quantitatively adding in formwork；
5th, lock：Upper/lower die is pressed and is locked；
6th, toast：Batter bakes waffle in preheated intermode up and down, 280 DEG C of upper mold temperature, 230 DEG C of lower die temperature, on
The lower die temperature difference is 50 DEG C, time 3s；
Comparative example 4 obtains waffle shell 7.
Prepared by comparative example 5 is easy to split waffle shell formula and preparation process (fresh hen egg ＜ 4)
Raw material is as follows：
Flour：27% cornstarch：15% fresh hen egg：3% salt：0.2%
Salad oil：1.5% drinking water：50%
Leavening agent:Sodium acid carbonate：0.3%；
Preparation process is as follows：
Add water --- raw material mixing --- charging --- locking --- baking --- depanning --- finished product
1st, ingredient inspection：Sense organ, physical and chemical inspection are had to pass through, by microbiological test, without adulterated and other foreign matters；Meet
Related raw material national standard or rower.
2nd, raw material prepares：It is related to raw material fresh hen egg, flour, cornstarch, salad oil, sodium acid carbonate etc. point also known as to measure accurately
It is stand-by.
3rd, raw material mixes：Water (25 DEG C of temperature ＜) is first added in material-compound tank, is sequentially added into ready fresh hen egg,
Salt, sodium acid carbonate, salad oil, powder raw material, stir by mixing (into batter without dried noodle ball).
4th, feed：Batter will be prepared to be quantitatively adding in formwork；
5th, lock：Upper/lower die is pressed and is locked；
6th, toast：Batter bakes waffle in preheated intermode up and down, 280 DEG C of upper mold temperature, 230 DEG C of lower die temperature, on
The lower die temperature difference is 50 DEG C, time 3s；
Comparative example 5 obtains waffle shell 8.
Prepared by comparative example 6 is easy to split waffle shell formula and preparation process (fresh hen egg ＞ 8)
Raw material is as follows：
Flour：27% cornstarch：15% fresh hen egg：9% salt：0.2%
Salad oil：1.5% drinking water：50%
Leavening agent:Sodium acid carbonate：0.3%；
Preparation process is as follows：
Add water --- raw material mixing --- charging --- locking --- baking --- depanning --- finished product
1st, ingredient inspection：Sense organ, physical and chemical inspection are had to pass through, by microbiological test, without adulterated and other foreign matters；Meet
Related raw material national standard or rower.
2nd, raw material prepares：It is related to raw material fresh hen egg, flour, cornstarch, salad oil, sodium acid carbonate etc. point also known as to measure accurately
It is stand-by.
3rd, raw material mixes：Water (25 DEG C of temperature ＜) is first added in material-compound tank, is sequentially added into ready fresh hen egg,
Salt, sodium acid carbonate, salad oil, powder raw material, stir by mixing (into batter without dried noodle ball).
4th, feed：Batter will be prepared to be quantitatively adding in formwork；
5th, lock：Upper/lower die is pressed and is locked；
6th, toast：Batter bakes waffle in preheated intermode up and down, 280 DEG C of upper mold temperature, 230 DEG C of lower die temperature, on
The lower die temperature difference is 50 DEG C, time 3s；
Comparative example 6 obtains waffle shell 9.
Prepared by comparative example 7 is easy to split waffle shell formula and preparation process (300 DEG C of upper mold temperature ＞)
Raw material is as follows：
Flour：27%, cornstarch：15%, dried whole-egg：4%, salt：0.2%, salad oil：1.5%, drinking water：50%
Leavening agent:Sodium acid carbonate：0.3%
Preparation process is as follows：
Add water --- raw material mixing --- charging --- locking --- baking --- depanning --- finished product
1st, ingredient inspection：Sense organ, physical and chemical inspection are had to pass through, by microbiological test, without adulterated and other foreign matters；Meet
Related raw material national standard or rower.
2nd, raw material prepares：It is related to raw material dried whole-egg, flour, cornstarch, salad oil, sodium acid carbonate etc. point also known as to measure accurately
It is stand-by.
3rd, raw material mixes：Water (25 DEG C of temperature ＜) is first added in material-compound tank, be sequentially added into ready dried whole-egg,
Salt, sodium acid carbonate, salad oil, powder raw material, stir by mixing (into batter without dried noodle ball).
4th, feed：Batter will be prepared to be quantitatively adding in formwork；
5th, lock：Upper/lower die is pressed and is locked；
6th, toast：Batter bakes waffle in preheated intermode up and down, 320 DEG C of upper mold temperature, 280 DEG C of lower die temperature, on
The lower die temperature difference is 40 DEG C, time 2s；
Comparative example 7 obtains waffle shell 10.
Prepared by comparative example 8 is easy to split waffle shell formula and preparation process (250 DEG C of upper mold temperature ＜)
Raw material is as follows：
Flour：27%, cornstarch：15%, dried whole-egg：4%, salt：0.2%, salad oil：1.5%, drinking water：50%
Leavening agent:Sodium acid carbonate：0.3%
Preparation process is as follows：
Add water --- raw material mixing --- charging --- locking --- baking --- depanning --- finished product
1st, ingredient inspection：Sense organ, physical and chemical inspection are had to pass through, by microbiological test, without adulterated and other foreign matters；Meet
Related raw material national standard or rower.
2nd, raw material prepares：It is related to raw material dried whole-egg, flour, cornstarch, salad oil, sodium acid carbonate etc. point also known as to measure accurately
It is stand-by.
3rd, raw material mixes：Water (25 DEG C of temperature ＜) is first added in material-compound tank, be sequentially added into ready dried whole-egg,
Salt, sodium acid carbonate, salad oil, powder raw material, stir by mixing (into batter without dried noodle ball).
4th, feed：Batter will be prepared to be quantitatively adding in formwork；
5th, lock：Upper/lower die is pressed and is locked；
6th, toast：Batter bakes waffle in preheated intermode up and down, 240 DEG C of upper mold temperature, 200 DEG C of lower die temperature, on
The lower die temperature difference is 40 DEG C, time 4s；
Comparative example 8 can not obtain complete waffle shell 11, and a face sticking to mould is serious on the inside of product, be not easy and mold separation.
Prepared by comparative example 9 is easy to split waffle shell formula and preparation process (240 DEG C of lower die temperature ＞)
Raw material is as follows：
Flour：27%, cornstarch：15%, dried whole-egg：4%, salt：0.2%, salad oil：1.5%, drinking water：50%
Leavening agent:Sodium acid carbonate：0.3%
Preparation process is as follows：
Add water --- raw material mixing --- charging --- locking --- baking --- depanning --- finished product
1st, ingredient inspection：Sense organ, physical and chemical inspection are had to pass through, by microbiological test, without adulterated and other foreign matters；Meet
Related raw material national standard or rower.
2nd, raw material prepares：It is related to raw material dried whole-egg, flour, cornstarch, salad oil, sodium acid carbonate etc. point also known as to measure accurately
It is stand-by.
3rd, raw material mixes：Water (25 DEG C of temperature ＜) is first added in material-compound tank, be sequentially added into ready dried whole-egg,
Salt, sodium acid carbonate, salad oil, powder raw material, stir by mixing (into batter without dried noodle ball).
4th, feed：Batter will be prepared to be quantitatively adding in formwork；
5th, lock：Upper/lower die is pressed and is locked；
6th, toast：Batter bakes waffle in preheated intermode up and down, 290 DEG C of upper mold temperature, 250 DEG C of lower die temperature, on
The lower die temperature difference is 40 DEG C, time 2s；
Comparative example 9 obtains waffle shell 12.
Prepared by comparative example 10 is easy to split waffle shell formula and preparation process (180 DEG C of lower die temperature ＜)
Raw material is as follows：
Flour：27%, cornstarch：15%, dried whole-egg：4%, salt：0.2%, salad oil：1.5%, drinking water：50%
Leavening agent:Sodium acid carbonate：0.3%
Preparation process is as follows：
Add water --- raw material mixing --- charging --- locking --- baking --- depanning --- finished product
1st, ingredient inspection：Sense organ, physical and chemical inspection are had to pass through, by microbiological test, without adulterated and other foreign matters；Meet
Related raw material national standard or rower.
2nd, raw material prepares：It is related to raw material dried whole-egg, flour, cornstarch, salad oil, sodium acid carbonate etc. point also known as to measure accurately
It is stand-by.
3rd, raw material mixes：Water (25 DEG C of temperature ＜) is first added in material-compound tank, be sequentially added into ready dried whole-egg,
Salt, sodium acid carbonate, salad oil, powder raw material, stir by mixing (into batter without dried noodle ball).
4th, feed：Batter will be prepared to be quantitatively adding in formwork；
5th, lock：Upper/lower die is pressed and is locked；
6th, toast：Batter bakes waffle in preheated intermode up and down, 220 DEG C of upper mold temperature, 170 DEG C of lower die temperature, on
The lower die temperature difference is 50 DEG C, time 5s；
Comparative example 10 can not obtain normal waffle shell 13, and product entirety sticking to mould, moisture evaporation is slow, can not dry well-done.
Prepared by comparative example 11 is easy to split waffle shell formula and preparation process (upper and lower 50 DEG C of mould temperature difference ＞)
Raw material is as follows：
Flour：27%, cornstarch：15%, dried whole-egg：4%, salt：0.2%, salad oil：1.5%, drinking water：50%
Leavening agent:Sodium acid carbonate：0.3%；
Preparation process is as follows：
Add water --- raw material mixing --- charging --- locking --- baking --- depanning --- finished product
1st, ingredient inspection：Sense organ, physical and chemical inspection are had to pass through, by microbiological test, without adulterated and other foreign matters；Meet
Related raw material national standard or rower.
2nd, raw material prepares：It is related to raw material dried whole-egg, flour, cornstarch, salad oil, sodium acid carbonate etc. point also known as to measure accurately
It is stand-by.
3rd, raw material mixes：Water (25 DEG C of temperature ＜) is first added in material-compound tank, be sequentially added into ready sweet potato paste,
Salt, sodium acid carbonate, salad oil, powder raw material, stir by mixing (into batter without dried noodle ball).
4th, feed：Batter will be prepared to be quantitatively adding in formwork；
5th, lock：Upper/lower die is pressed and is locked；
6th, toast：Batter bakes waffle in preheated intermode up and down, 280 DEG C of upper mold temperature, 220 DEG C of lower die temperature, on
The lower die temperature difference is 60 DEG C, time 2s；
Comparative example 11 obtains waffle shell 14.
Prepared by comparative example 12 is easy to split waffle shell formula and preparation process (upper and lower 30 DEG C of mould temperature difference ＜)
Raw material is as follows：
Flour：27%, cornstarch：15%, dried whole-egg：4%, salt：0.2%, salad oil：1.5%, drinking water：50%
Leavening agent:Sodium acid carbonate：0.3%；
Preparation process is as follows：
Add water --- raw material mixing --- charging --- locking --- baking --- depanning --- finished product
1st, ingredient inspection：Sense organ, physical and chemical inspection are had to pass through, by microbiological test, without adulterated and other foreign matters；Meet
Related raw material national standard or rower.
2nd, raw material prepares：It is related to raw material dried whole-egg, flour, cornstarch, salad oil, sodium acid carbonate etc. point also known as to measure accurately
It is stand-by.
3rd, raw material mixes：Water (25 DEG C of temperature ＜) is first added in material-compound tank, be sequentially added into ready dried whole-egg,
Salt, sodium acid carbonate, salad oil, powder raw material, stir by mixing (into batter without dried noodle ball).
4th, feed：Batter will be prepared to be quantitatively adding in formwork；
5th, lock：Upper/lower die is pressed and is locked；
6th, toast：Batter bakes waffle in preheated intermode up and down, 280 DEG C of upper mold temperature, 260 DEG C of lower die temperature, on
The lower die temperature difference is 20 DEG C, time 2s；
Comparative example 12 obtains waffle shell 15.
Prepared by comparative example 13 is easy to split waffle shell formula and preparation process (baking time ＞ 5s)
Raw material is as follows：
Flour：27%, cornstarch：15%, dried whole-egg：4%, salt：0.2%, salad oil：1.5%, drinking water：50%
Leavening agent:Sodium acid carbonate：0.3%；
Preparation process is as follows：
Add water --- raw material mixing --- charging --- locking --- baking --- depanning --- finished product
1st, ingredient inspection：Sense organ, physical and chemical inspection are had to pass through, by microbiological test, without adulterated and other foreign matters；Meet
Related raw material national standard or rower.
2nd, raw material prepares：It is related to raw material dried whole-egg, flour, cornstarch, salad oil, sodium acid carbonate etc. point also known as to measure accurately
It is stand-by.
3rd, raw material mixes：Water (25 DEG C of temperature ＜) is first added in material-compound tank, be sequentially added into ready dried whole-egg,
Salt, sodium acid carbonate, salad oil, powder raw material, stir by mixing (into batter without dried noodle ball).
4th, feed：Batter will be prepared to be quantitatively adding in formwork；
5th, lock：Upper/lower die is pressed and is locked；
6th, toast：Batter bakes waffle in preheated intermode up and down, 280 DEG C of upper mold temperature, 240 DEG C of lower die temperature, on
The lower die temperature difference is 40 DEG C, time 6s；
Comparative example 13 obtains waffle shell 16.
Prepared by comparative example 14 is easy to split waffle shell formula and preparation process (baking time ＜ 1s)
Raw material is as follows：
Flour：27%, cornstarch：15%, dried whole-egg 3%, salt：0.2%, salad oil：1.5%, drinking water：50%
Leavening agent:Sodium acid carbonate：0.3%；
Preparation process is as follows：
Add water --- raw material mixing --- charging --- locking --- baking --- depanning --- finished product
1st, ingredient inspection：Sense organ, physical and chemical inspection are had to pass through, by microbiological test, without adulterated and other foreign matters；Meet
Related raw material national standard or rower.
2nd, raw material prepares：It is related to raw material dried whole-egg, flour, cornstarch, salad oil, sodium acid carbonate etc. point also known as to measure accurately
It is stand-by.
3rd, raw material mixes：Water (25 DEG C of temperature ＜) is first added in material-compound tank, be sequentially added into ready dried whole-egg,
Salt, sodium acid carbonate, salad oil, powder raw material, stir by mixing (into batter without dried noodle ball).
4th, feed：Batter will be prepared to be quantitatively adding in formwork；
5th, lock：Upper/lower die is pressed and is locked；
6th, toast：Batter bakes waffle in preheated intermode up and down, 280 DEG C of upper mold temperature, 240 DEG C of lower die temperature, on
The lower die temperature difference is 40 DEG C, time 0.5s；
Comparative example 14 can not obtain normal waffle shell 17, and moisture can not be completed to volatilize in product, can not be well-done, and product glues
Lower die is connected, can not be molded.
In order to facilitate comparative analysis, the dispensing and baking temperature of embodiment 1~3 and comparative example 1~14, time are listed in table
In 1 (the waffle shell sequence number that following table sequence number corresponds to above-described embodiment and comparative example obtains)；
Table 1
1~3 gained waffle shell of embodiment, 2 color and luster of waffle shell is deeper, waffle shell 1,3 lighter colors, prestige obtained by whole implementation example
Change ice cream cylinder and bakee yellow in normal.
Carry out sense organ color (used shallow, appropriate, be excessively described) and taste (it is used it is light, natural, excessively retouched
State) test and appraisal, 1,2,3 waffle of waffle ice cream cylinder baking color and luster is appropriate, and taste evaluating result display baking egg roll fragrance is natural.
1~14 gained waffle shell of comparative example, in addition to it can not obtain shaping waffle shell 11,13,17, egg products are former in waffle shell
Material adds comparative example on the low side compared with embodiment, and partially shallow there are color and luster, waffle mouthfeel is partially hard, the baking egg roll flavor of formation
Cross light；Egg products raw material adds comparative example on the high side compared with embodiment in waffle shell, and there are color and luster weighting, waffle is loose,
Stomata is more, frangible, and the baking egg roll flavor of formation is excessive；There is the brown of overbaking presentation in the inner side of waffle shell 10 one side,
It is obvious easily damaged after the integral product demoulding；There is the brown of overbaking presentation in the outside of waffle shell 12 one side, is charred taste, produces
It is obvious easily damaged after pint mould；The overall uneven color of waffle shell 14 is even, and most of product is cracked；15 upper mold of waffle shell with
Product separation is not easy, and most of product is taken out of together when opening upper mold, and mass production processes realize that difficulty increases；Waffle shell 16 produces
Integrally there is the brown of overbaking presentation in product, show unhappy cooked-on taste.
In order to facilitate comparative analysis, separately below from different perspectives, by embodiment 1~3,1~14 gained waffle of comparative example
Shell number, from global formation situation, color and luster, grow smell, appearance is tested and assessed, and (following table sequence number corresponds to above-mentioned comparative example and obtains
Waffle ice cream cylinder sequence number), evaluating result is as shown in table 2：
Table 2
Illustrate implication：Good √；Can zero；Cannot ×；
It is easy to segmentation waffle in preparation it can be seen from above example 1~3 and comparative example 1~14 and evaluating result
During shell, addition 2-8 weight % egg products (are 2-4 weight % wherein using dosage when dried whole-egg and yolk powder, during using fresh hen egg
Dosage is 4-8 weight %), it is 250-300 DEG C that upper mold temperature is controlled in baking process, 180-240 DEG C of lower die temperature, upper and lower mould temperature
Difference is 30~50 DEG C, and when baking time is 1~5 second, it is good that gained easily splits combinations of blocks moulding waffle casing forming, color and luster from
So, and there is agreeable to the taste baking egg roll fragrance, waffle internal porosity is moderate, structural integrity, is easy to split, and is not easy to have enough to meet the need
Breakage is scaling-off and is unlikely to deform.
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means specific features, structure, material or the spy for combining the embodiment or example description
Point is contained at least one embodiment of the present invention or example.In the present specification, schematic expression of the above terms is not
It must be directed to identical embodiment or example.Moreover, particular features, structures, materials, or characteristics described can be in office
Combined in an appropriate manner in one or more embodiments or example.In addition, without conflicting with each other, the skill of this area
Art personnel can be tied the different embodiments or example described in this specification and different embodiments or exemplary feature
Close and combine.
Although the embodiment of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, those of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changes, replacing and modification.
Claims (10)
- A kind of 1. waffle shell, it is characterised in that including：Egg products, flour, cornstarch, salad oil and sodium acid carbonate, the egg products, flour, cornstarch, salad oil with And the mass ratio of sodium acid carbonate is (2~8)：(25~30)：(12~18)：(1~2)：(0.1~0.5),The waffle shell includes bottom plate and perisporium, and week of the side of the perisporium and the bottom plate is along being connected and along the bottom plate Circumferentially extending, the opposite side of the perisporium open wide, and a part for the bottom plate is recessed inwardly with the outer surface of the bottom plate Form groove and form fin in the inner side of the bottom plate, the fin is partitioned into multiple grid in the cavity, described convex Height of the rib relative to the height of the bottom plate less than the perisporium relative to the bottom plate, and the depth of the groove is not less than The 1/3 of the height of the waffle shell.
- 2. waffle shell according to claim 1, it is characterised in that the depth of the groove is not less than the height of the waffle shell The 1/2 of degree；Optionally, the bottom plate is rectangle, and the fin includes：Horizontal fin, the length direction of transverse direction fin along the bottom plate extend and are located at the centre in the baseplate width direction Position,Longitudinal fin, the longitudinal direction fin extend along the width of the bottom plate, and longitudinal fin is included along the bottom The length direction of plate is spaced apart multiple,Wherein, the horizontal fin is combined to be partitioned into multiple grid in the cavity with multiple longitudinal fins；Optionally, longitudinal fin, the two sides of the bottom plate along its length are along spaced set.
- 3. waffle shell according to claim 1 or 2, it is characterised in that the perisporium is on the direction away from the bottom plate Gradually extend out；Optionally, it is equipped with least one reinforcing rib on the bottom surface of each grid.
- 4. waffle shell according to claim 3, it is characterised in that the reinforcing rib on the bottom surface of each grid is configured to Cross shape；Optionally, two reinforcing ribs on the bottom surface of each grid are respectively along the length direction extension of the bottom plate or along institute The thickness direction extension of bottom plate is stated, and the spacing between two reinforcing ribs being parallel to each other in adjacent two grid is at 25 millimeters To in the range of 35 millimeters.
- 5. waffle shell according to claim 1 or 2, it is characterised in that the thickness of the bottom plate is not more than 2 millimeters.
- 6. waffle shell according to claim 1 or 2, it is characterised in that the length dimension of the waffle shell arrives for 100 millimeters 130 millimeters, the width of the waffle shell is 60 millimeters to 70 millimeters, and the height of the waffle shell is 10 millimeters to 15 millimeters.
- 7. waffle shell according to claim 1, it is characterised in that the egg products are dried whole-egg or yolk powder, described complete The dosage of powdered egg or yolk powder is 2~4 parts by weight；Optionally, the egg products are fresh hen egg, and the dosage of the fresh hen egg is 4~8 parts by weight；Preferably, the egg products are dried whole-egg or yolk powder, and the dosage of the dried whole-egg or yolk powder is 3 parts by weight；Preferably, the egg products are fresh hen egg, and the dosage of the fresh hen egg is 7 parts by weight；Optionally, the waffle shell further comprises the salt no more than 5 parts by weight and the edible perfume (or spice) no more than 0.2 parts by weight Essence.
- A kind of 8. method for preparing waffle shell, it is characterised in that by egg products, flour, cornstarch, salad oil, sodium acid carbonate And water mixing is added in formwork and toasted, to obtain the waffle shell,Wherein, the mass ratio (2~8) of the egg products, flour, cornstarch, salad oil and sodium acid carbonate：(25~30)： (12~18)：(1~2)：(0.1~0.5).
- 9. according to the method described in claim 8, it is characterized in that, the egg products are dried whole-egg or yolk powder, the shell egg The dosage of powder or yolk powder is 2~4 parts by weight；Optionally, the egg products are fresh hen egg, and the dosage of the fresh hen egg is 4~8 parts by weight；Preferably, the egg products are dried whole-egg or yolk powder, and the dosage of the dried whole-egg or yolk powder is 3 parts by weight；Preferably, the egg products are fresh hen egg, and the dosage of the fresh hen egg is 7 parts by weight；Optionally, the formwork is combinations of blocks moulding；Preferably, the formwork is 8 combinations of blocks moulding；Optionally, the formwork is made of separable upper die and lower die.
- 10. according to the method described in claim 8, it is characterized in that, further comprise：The formwork is carried out at heating in advance Reason,Wherein, the temperature of the upper mold is 250-300 DEG C, and the temperature of the lower die is 180~240 DEG C；Preferably, the temperature of the upper mold is 280 DEG C, and the temperature of the lower die is 240 DEG C；Optionally, the temperature difference of the upper die and lower die is 30~50 DEG C；Preferably, the temperature difference of the upper die and lower die is 40 DEG C；Optionally, the baking time is 1~5 second；Preferably, the baking time is 3 seconds.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711483699.1A CN107996659A (en) | 2017-12-29 | 2017-12-29 | Waffle shell and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711483699.1A CN107996659A (en) | 2017-12-29 | 2017-12-29 | Waffle shell and preparation method thereof |
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| CN107996659A true CN107996659A (en) | 2018-05-08 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114745960A (en) * | 2020-01-15 | 2022-07-12 | 德国沃尔特公司 | Apparatus for producing wafer cups |
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| JP2001299224A (en) * | 2000-04-17 | 2001-10-30 | Ogawa Shokuhin Kk | Method for producing monaka confectionery and wafer of monaka used therefor |
| CN101449736A (en) * | 2007-11-30 | 2009-06-10 | 深圳市海川实业股份有限公司 | Ice cream waffle cup |
| CN104349679A (en) * | 2012-05-28 | 2015-02-11 | 亿滋英国研究和开发有限公司 | Filled and coated wafer confection product, method and mould for its production |
| CN105613935A (en) * | 2015-12-24 | 2016-06-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Wafer ice cream cone and preparation method thereof |
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| DE8423709U1 (en) * | 1984-08-09 | 1984-11-22 | Milchhof Eiskrem Gmbh & Co Kg, 4020 Mettmann | ICE WAFFLE |
| JP2001299224A (en) * | 2000-04-17 | 2001-10-30 | Ogawa Shokuhin Kk | Method for producing monaka confectionery and wafer of monaka used therefor |
| CN101449736A (en) * | 2007-11-30 | 2009-06-10 | 深圳市海川实业股份有限公司 | Ice cream waffle cup |
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| CN114745960A (en) * | 2020-01-15 | 2022-07-12 | 德国沃尔特公司 | Apparatus for producing wafer cups |
| US11937606B2 (en) | 2020-01-15 | 2024-03-26 | Walterwerk Kiel Gmbh & Co. Kg | Device for producing a wafer cup |
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