CN112772696B - Preparation method of soft wafer - Google Patents
Preparation method of soft wafer Download PDFInfo
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- CN112772696B CN112772696B CN202110122284.1A CN202110122284A CN112772696B CN 112772696 B CN112772696 B CN 112772696B CN 202110122284 A CN202110122284 A CN 202110122284A CN 112772696 B CN112772696 B CN 112772696B
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- angelica keiskei
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Classifications
-
- 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
- A21D13/45—Wafers
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- A21D2/36—Vegetable material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a preparation method of a soft wafer; the invention takes the high gluten flour, the egg liquid, the xylitol, the safflower seed oil, the konjaku flour, the modified angelica keiskei extract and the like as raw materials for preparing the soft wafer, and the prepared wafer has rich nutrition and can provide rich amino acids for human bodies, so that the prepared wafer has high health care value; furthermore, the food has the characteristics of low sugar and the function of stimulating appetite, and can effectively increase the appetite of users; in addition, the waffle prepared by the method is soft in taste and rich in nutrition, and has high edible value and good nutritional value.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of soft waffles.
Background
Waffles, also called waffles, waffles. Is a scone, which is derived from belgium and is made with an oven equipped with a special baking pan. The wafer belongs to snack menu, and the main raw materials are egg and milk, wherein the egg contains rich proteins, fat, vitamins, iron, calcium, potassium and other minerals required by human bodies.
The waffle is a traditional western-style wafer from belgium, and is mainly prepared by mixing wheat flour, eggs, milk and granulated sugar, stirring, and then baking in a special oven. The pleasure of eating the wafer is that the wafer has various charging types and can be selected from multiple tastes such as almond, fresh milk, shredded coconut, chocolate and the like. The raw materials of the existing wafer mainly comprise: high powder, low powder, milk powder, yeast, salt, honey, essence, creamer, egg, water, butter, sugar, etc. During manufacturing, the raw materials are firstly mixed into the fabric; then, dividing the fabric into small parts and putting the small parts into a special baking tool; then the mixture is sent into an electric oven to be baked for about 12 minutes at the oven temperature of 200 ℃. Then, as the waffle originates from the west, the waffle caters to the taste of the western, and more components such as butter, creamer and the like are added, so that the taste is too sweet and greasy for the eastern, the popularization of the waffle in the eastern is limited, and the high sugar is not beneficial to the health of the human body; in addition, the beef tallow is softer, so that the finished product lacks crisp, fragrant and delicious feeling.
At present, the raw materials used for waffles in the market are more and more abundant, and the nutritional value is also higher and higher; but they are too much focused on the eating value of the wafer and less focused on its health value. Therefore, providing a soft wafer with both eating and health values is a technical problem to be solved by those skilled in the art.
Disclosure of Invention
Aiming at the defects existing in the prior art, the invention aims to provide a preparation method of soft waffle, and the prepared soft waffle is rich in nutrition, can provide rich amino acids for human bodies, and has high health care value; furthermore, the food has the characteristics of low sugar and the function of stimulating appetite, and can effectively increase the appetite of users.
In order to achieve the above purpose, the present invention provides the following technical solutions:
a method of making a soft wafer comprising the steps of:
s1, respectively weighing 30-45 parts of high gluten flour, 20-40 parts of egg liquid, 12-15 parts of xylitol, 5-15 parts of safflower seed oil, 2-5 parts of konjak powder, 2-4 parts of span 20, 3.2-4.0 parts of modified angelica keiskei extract, 0.2-0.5 part of salt, 5-8 parts of milk powder, 0.8-1.2 parts of baking powder and 4-6 parts of distilled water according to weight parts; respectively storing the materials for standby;
s2, mixing konjaku flour, span 20, modified angelica keiskei extract and distilled water, and then uniformly mixing and stirring the obtained mixed components by using an electric eggbeater, wherein the obtained mixed components are stored for later use;
s3, mixing the high gluten flour, the egg liquid, the safflower seed oil, the milk powder and the baking powder, and stirring the obtained mixture for 3-5 min by using an electric eggbeater; then adding the mixed components obtained in the step S2 into the mixture, continuing to perform stirring for 3-5 min, then adding the rest raw materials into the mixture, performing stirring for 5-8 min, and marking the obtained mixture as mixed slurry;
s4, preheating the waffle machine for 2-3 min, and brushing oil; then the mixed slurry obtained above is rapidly filled into a waffle machine; uniformly baking the wafer by rotating Hua Fuji; wherein, the front and the back are alternately baked for a plurality of times in the baking process, the time of each front baking is 1-2 min, and the back baking is 1-2 min; taking out the wafer when both sides of the wafer are baked to be golden yellow; and then cooling the soft wafer to room temperature under natural conditions and packaging to obtain a soft wafer finished product.
By adopting the technical scheme: the prepared waffle is rich in nutrition and can provide rich amino acids (such as aspartic acid, glutamic acid and the like) for human bodies, so that the prepared waffle has high health care value. Furthermore, the food has the characteristics of low sugar and the function of stimulating appetite, and can effectively increase the appetite of users; in addition, the waffle prepared by the method is soft in taste and rich in nutrition, and has high edible value and good nutritional value.
The invention is further provided with: the preparation method of the modified angelica keiskei extract comprises the following steps: respectively adding xylitol, an extract of the angelica keiskei and hawthorn micropowder with the grain diameter into beta-cyclodextrin aqueous dispersion liquid with the concentration of 3.6-4.5 percent according to the solid-to-liquid ratio of 3-6 g/L, 6-10 g/L and 2-4 g/L; dispersing the obtained mixed phase by ultrasonic for 10-20 min, then placing the mixed phase in a spray dryer for spray drying, and grinding the obtained micro powder to 200-300 meshes to obtain a finished product of the modified angelica keiskei extract.
By adopting the technical scheme: modifying the extract of the angelica keiskei koidz by using xylitol, beta-cyclodextrin and hawthorn micro powder to ensure that the extract of the angelica keiskei koidz is fully coated by the beta-cyclodextrin, and simultaneously, the hawthorn micro powder and the xylitol are uniformly dispersed on the coating on the outer layer of the modified extract of the angelica keiskei koidz; wherein, the use of xylitol reduces sugar content of the wafer, and the use of the hawthorn micropowder can play a certain role in stimulating appetite, thereby increasing appetite of users.
The invention is further provided with: the preparation method of the angelica keiskei extract comprises the following steps:
i, taking a proper amount of angelica keiskei koidz leaves, cleaning the angelica keiskei koidz leaves, and transferring the angelica keiskei leaves into a drying box for drying treatment; then crushing and grinding the dried angelica keiskei into micro powder, and preserving the obtained angelica keiskei micro powder for later use;
II, putting the angelica keiskei micro powder obtained in the step I into a fermentation tank, and adding a proper amount of aqueous solution into the tank; after the angelica keiskei micro powder is fully wetted, adding a proper amount of fermentation strain, and continuously fermenting for 8-15 days at the temperature of 30-40 ℃; after fermentation, the temperature of the fermentation tank is increased to 85-95 ℃, and the fermentation tank is inactivated at high temperature for 5-10 min;
III, after the fermentation is finished, removing protein from the obtained filtrate, concentrating under reduced pressure, and then spray drying; and then grinding the obtained solid micro powder into 200-300 meshes of micro powder, wherein the obtained micro powder is the extract of the angelica keiskei.
By adopting the technical scheme: extracting herba Artemisiae Anomalae to obtain herba Artemisiae Anomalae extract. The moon grass extract has rich nutrition, can provide rich amino acids (such as aspartic acid, glutamic acid and the like) for human bodies, and ensures that the prepared waffle has high health care value.
The invention is further provided with: and (3) grinding the angelica keiskei leaves in the step I to particles with 100-200 meshes.
By adopting the technical scheme: grinding the angelica keiskei into particles with 100-200 meshes, so that the angelica keiskei micro powder can fully contact with fermentation liquor in a fermentation tank, and extraction of active substances (namely angelica keiskei extract) in the angelica kei micro powder is facilitated; the obtained Angelica keiskei Koidz extract can be used as raw material for preparing soft wafer, and can effectively improve nutritive value of wafer.
The invention is further provided with: the fermentation strain used in the step II is selected from saccharomycetes, and the concentration of the saccharomycetes is 2 x 10 6 ～2*10 8 CFU/mL。
By adopting the technical scheme: microbial fermentation treatment is carried out on the angelica keiskei micro powder, so that the active ingredients in the angelica keiskei micro powder are decomposed into small molecules which are beneficial to human body absorption, such as: chalcone and rich potassium element of the angelica keiskei. The two components cooperate with each other, so that the composition not only has good lipid-lowering and blood pressure-lowering effects, but also has a certain prevention effect on cardiovascular diseases.
The invention is further provided with: in the step II, during fermentation, sterile oxygen is continuously introduced into the fermentation tank, and the ventilation ratio of the sterile oxygen is 2-3 per mill vvm.
By adopting the technical scheme: sterile oxygen is introduced into the fermentation tank, so that the fermentation of microorganisms is smoothly carried out, the decomposition of active ingredients in the angelica keiskei is realized, and the content of micromolecular active ingredients in the angelica keiskei extract is improved.
The invention is further provided with: in the step III, the protein removal treatment method comprises the following steps: after fermentation, adding a proper amount of salt solution into fermentation liquor in a fermentation tank, regulating the pH value to 9-11, uniformly mixing and stirring, and leaching for 50-70 min at 40-45 ℃; then hydrochloric acid solution is used for adjusting the pH value of the fermentation liquor to 4.3-4.8, and the fermentation liquor is subjected to precipitation treatment for 60-80 min at the temperature of 25-30 ℃; and centrifuging at 8000-10000 r/min for 3-5 min to obtain protein extract.
By adopting the technical scheme: in the process of obtaining the extract of the angelica keiskei, the proteins in the angelica keiskei are removed by a physical method, so that the protein content is effectively reduced, and the extract can be eaten by patients suffering from acute nephritis, uremia and liver failure.
The invention is further provided with: the salt solution is sodium chloride solution with the concentration of 0.5-0.8 g/mL, and the dosage ratio of the fermentation liquor to the salt solution is 0.08-0.15 g/mL.
By adopting the technical scheme: the use of sodium chloride solution is favorable for salting out and separating out protein in the fermentation liquor, thereby being convenient for separating the protein from the fermentation liquor and reducing the protein content in the fermentation liquor.
Advantageous effects
Compared with the known public technology, the technical scheme provided by the invention has the following beneficial effects:
1. the invention effectively extracts the active ingredients in the angelica keiskei through a fermentation extraction method, and in the microbial fermentation extraction process, the active ingredients in the angelica keiskei are decomposed into small molecules which are favorable for human absorption, such as: chalcone and rich potassium element of the angelica keiskei. The two components are cooperated, so that not only can the effects of reducing blood fat and blood pressure be achieved, but also cardiovascular diseases can be prevented to a certain extent;
2. in the process of obtaining the extract of the angelica keiskei, the protein in the angelica keiskei is removed by a physical method, so that the protein content is effectively reduced, and the angelica keiskei can be eaten by patients suffering from acute nephritis, uremia and liver failure;
3. the invention carries out modification treatment on the angelica keiskei koidz extract by using xylitol, beta-cyclodextrin and hawthorn micro powder, so that the angelica keiskei koidz extract is fully coated by the beta-cyclodextrin, and meanwhile, the hawthorn micro powder and the xylitol are uniformly dispersed on the coating on the outer layer of the modified angelica keiskei koidz extract; wherein, the use of xylitol reduces the sugar content of the wafer, and the use of the hawthorn micro powder can play a certain role in stimulating appetite, thereby increasing the appetite of users;
4. the waffle prepared by the method is soft in taste and rich in nutrition, and has high edible value and good nutritional value.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below. The invention is further described below with reference to examples.
Example 1
A method of making a soft wafer comprising the steps of:
s1, respectively weighing 30 parts of high-gluten flour, 20 parts of egg liquid, 12 parts of xylitol, 5 parts of safflower seed oil, 2 parts of konjak flour, 2 parts of span 20, 3.2 parts of modified angelica keiskei extract, 0.2 part of salt, 5 parts of milk powder, 0.8 part of baking powder and 4 parts of distilled water according to the weight parts; respectively storing the materials for standby;
s2, mixing konjaku flour, span 20, modified angelica keiskei extract and distilled water, and then uniformly mixing and stirring the obtained mixed components by using an electric eggbeater, wherein the obtained mixed components are stored for later use;
s3, mixing the high gluten flour, egg liquid, safflower seed oil, milk powder and baking powder, and stirring the obtained mixture for 3min by using an electric eggbeater; then adding the mixed components obtained in the step S2 into the mixture, continuing to perform stirring for 3min, then adding the rest raw materials into the mixture, performing stirring for 5min, and marking the obtained mixture as mixed slurry;
s4, preheating a waffle machine for 2min, and brushing oil; then the mixed slurry obtained above is rapidly filled into a waffle machine; uniformly baking the wafer by rotating Hua Fuji; wherein, the front and back sides are alternately baked for a plurality of times in the baking process, the time of each front side baking is 1min, and the back side baking is 1min; taking out the wafer when both sides of the wafer are baked to be golden yellow; and then cooling the soft wafer to room temperature under natural conditions and packaging to obtain a soft wafer finished product.
The preparation method of the modified angelica keiskei extract comprises the following steps: respectively adding xylitol, the Angelica keiskei extract and the hawthorn micropowder with particle diameter into the beta-cyclodextrin aqueous phase dispersion liquid with the concentration of 3.6 percent according to the solid-to-liquid ratio of 3g/L, 6g/L and 2 g/L; and (3) after ultrasonic dispersion of the obtained mixed phase for 10min, placing the mixed phase in a spray dryer for spray drying, and grinding the obtained micro powder to 200 meshes to obtain a finished product of the modified angelica keiskei extract.
The preparation method of the angelica keiskei extract comprises the following steps:
i, taking a proper amount of angelica keiskei koidz leaves, cleaning the angelica keiskei koidz leaves, and transferring the angelica keiskei leaves into a drying box for drying treatment; then crushing and grinding the dried angelica keiskei into micro powder, and preserving the obtained angelica keiskei micro powder for later use;
II, putting the angelica keiskei micro powder obtained in the step I into a fermentation tank, and adding a proper amount of aqueous solution into the tank; after the angelica keiskei micro powder is fully wetted, adding a proper amount of fermentation strain, and continuously fermenting for 8 days at 30 ℃; after fermentation, the temperature of the fermentation tank is increased to 85 ℃, and the fermentation tank is inactivated at high temperature for 5min;
III, after the fermentation is finished, removing protein from the obtained filtrate, concentrating under reduced pressure, and then spray drying; grinding the obtained solid micropowder to 200 mesh micropowder, wherein the obtained micropowder is an extract of Angelica keiskei; the purity of the chalcone in the obtained extract of the angelica keiskei is 96.4 percent by HPLC detection.
In step I, the angelica keiskei koidz leaves are ground to 100 meshes of particles.
The fermentation strain used in the step II is selected from saccharomycetes with concentration of 2×10 6 CFU/mL。
In the step II, during fermentation, sterile oxygen is continuously introduced into the fermentation tank, and the ventilation ratio of the sterile oxygen is 2 per mill vvm.
In the step III, the protein removal treatment method comprises the following steps: after fermentation, adding a proper amount of salt solution into fermentation liquor in a fermentation tank, regulating the pH value to 9, uniformly mixing and stirring, and leaching for 50min at 40 ℃; then hydrochloric acid solution is used for adjusting the pH value of the fermentation liquor to 4.3, and the fermentation liquor is subjected to precipitation treatment for 60min at 25 ℃; and centrifuging at 8000r/min for 3min to obtain protein extract.
The salt solution is sodium chloride solution with the concentration of 0.5g/mL, and the dosage ratio of the fermentation liquor to the salt solution is 0.08g/mL.
Example 2
A method of making a soft wafer comprising the steps of:
s1, respectively weighing 40 parts of high-gluten flour, 30 parts of egg liquid, 13 parts of xylitol, 10 parts of safflower seed oil, 3 parts of konjak flour, 3 parts of span 20, 3.5 parts of modified angelica keiskei extract, 0.4 part of salt, 6 parts of milk powder, 1.0 part of baking powder and 5 parts of distilled water according to the weight parts; respectively storing the materials for standby;
s2, mixing konjaku flour, span 20, modified angelica keiskei extract and distilled water, and then uniformly mixing and stirring the obtained mixed components by using an electric eggbeater, wherein the obtained mixed components are stored for later use;
s3, mixing the high gluten flour, egg liquid, safflower seed oil, milk powder and baking powder, and stirring the obtained mixture for 4min by using an electric eggbeater; then adding the mixed components obtained in the step S2 into the mixture, continuing to perform stirring for 4min, then adding the rest raw materials into the mixture, performing stirring for 6min, and marking the obtained mixture as mixed slurry;
s4, preheating a waffle machine for 2min, and brushing oil; then the mixed slurry obtained above is rapidly filled into a waffle machine; uniformly baking the wafer by rotating Hua Fuji; wherein, the front and back sides are alternately baked for a plurality of times in the baking process, the time of each front side baking is 1min, and the back side baking is 1min; taking out the wafer when both sides of the wafer are baked to be golden yellow; and then cooling the soft wafer to room temperature under natural conditions and packaging to obtain a soft wafer finished product.
The preparation method of the modified angelica keiskei extract comprises the following steps: respectively adding xylitol, the Angelica keiskei extract and the hawthorn micropowder with particle diameter into the beta-cyclodextrin aqueous phase dispersion liquid with the concentration of 4.0% according to the solid-to-liquid ratio of 4g/L, 8g/L and 3 g/L; and (3) after ultrasonic dispersion of the obtained mixed phase for 15min, placing the mixed phase in a spray dryer for spray drying, and grinding the obtained micro powder to 250 meshes to obtain a finished product of the modified angelica keiskei extract.
The preparation method of the angelica keiskei extract comprises the following steps:
i, taking a proper amount of angelica keiskei koidz leaves, cleaning the angelica keiskei koidz leaves, and transferring the angelica keiskei leaves into a drying box for drying treatment; then crushing and grinding the dried angelica keiskei into micro powder, and preserving the obtained angelica keiskei micro powder for later use;
II, putting the angelica keiskei micro powder obtained in the step I into a fermentation tank, and adding a proper amount of aqueous solution into the tank; after the angelica keiskei micro powder is fully wetted, adding a proper amount of fermentation strain, and continuously fermenting for 12 days at 35 ℃; after fermentation, the temperature of the fermentation tank is increased to 90 ℃, and the fermentation tank is inactivated at high temperature for 8min;
III, after the fermentation is finished, removing protein from the obtained filtrate, concentrating under reduced pressure, and then spray drying; grinding the obtained solid micropowder to 250 mesh micropowder, wherein the obtained micropowder is an extract of Angelica keiskei; the purity of the chalcone in the obtained extract of the angelica keiskei is 96.8 percent by HPLC detection.
In step I, the angelica keiskei koidz leaves are ground to 150 meshes of particles.
The fermentation strain used in the step II is selected from saccharomycetes with concentration of 2×10 7 CFU/mL。
In the step II, during fermentation, sterile oxygen is continuously introduced into the fermentation tank, and the ventilation ratio of the sterile oxygen is 2.5 per mill vvm.
In the step III, the protein removal treatment method comprises the following steps: after fermentation, adding a proper amount of salt solution into fermentation liquor in a fermentation tank, regulating the pH value to 10, uniformly mixing and stirring, and leaching for 60min at 42 ℃; then the pH of the fermentation liquor is adjusted to 4.5 by hydrochloric acid solution, and the fermentation liquor is precipitated for 70min at 25 ℃; and centrifuging at 9000r/min for 4min to obtain protein extract.
The salt solution is sodium chloride solution with the concentration of 0.6g/mL, and the dosage ratio of the fermentation liquor to the salt solution is 0.12g/mL;
example 3
A method of making a soft wafer comprising the steps of:
s1, respectively weighing 45 parts of high-gluten flour, 40 parts of egg liquid, 15 parts of xylitol, 15 parts of safflower seed oil, 5 parts of konjak flour, 4 parts of span 20, 4.0 parts of modified angelica keiskei extract, 0.5 part of salt, 8 parts of milk powder, 1.2 parts of baking powder and 6 parts of distilled water according to the weight parts; respectively storing the materials for standby;
s2, mixing konjaku flour, span 20, modified angelica keiskei extract and distilled water, and then uniformly mixing and stirring the obtained mixed components by using an electric eggbeater, wherein the obtained mixed components are stored for later use;
s3, mixing the high gluten flour, egg liquid, safflower seed oil, milk powder and baking powder, and stirring the obtained mixture for 5min by using an electric eggbeater; then adding the mixed components obtained in the step S2 into the mixture, continuing to perform beating for 5min, then adding the rest raw materials into the mixture, performing beating for 8min, and marking the obtained mixture as mixed slurry;
s4, preheating a waffle machine for 3min, and brushing oil; then the mixed slurry obtained above is rapidly filled into a waffle machine; uniformly baking the wafer by rotating Hua Fuji; wherein, the front and back sides are alternately baked for a plurality of times in the baking process, the time of each front side baking is 2min, and the time of back side baking is 2min; taking out the wafer when both sides of the wafer are baked to be golden yellow; and then cooling the soft wafer to room temperature under natural conditions and packaging to obtain a soft wafer finished product.
The preparation method of the modified angelica keiskei extract comprises the following steps: respectively adding xylitol, the Angelica keiskei extract and the hawthorn micropowder with particle diameter into the beta-cyclodextrin aqueous phase dispersion liquid with the concentration of 4.5 percent according to the solid-to-liquid ratio of 6g/L, 10g/L and 4 g/L; and (3) after ultrasonic dispersion of the obtained mixed phase for 20min, placing the mixed phase in a spray dryer for spray drying, and grinding the obtained micro powder to 300 meshes to obtain a finished product of the modified angelica keiskei extract.
The preparation method of the angelica keiskei extract comprises the following steps:
i, taking a proper amount of angelica keiskei koidz leaves, cleaning the angelica keiskei koidz leaves, and transferring the angelica keiskei leaves into a drying box for drying treatment; then crushing and grinding the dried angelica keiskei into micro powder, and preserving the obtained angelica keiskei micro powder for later use;
II, putting the angelica keiskei micro powder obtained in the step I into a fermentation tank, and adding a proper amount of aqueous solution into the tank; after the angelica keiskei micro powder is fully wetted, adding a proper amount of fermentation strain, and continuously fermenting for 15 days at 40 ℃; after fermentation, the temperature of the fermentation tank is increased to 95 ℃, and the fermentation tank is inactivated at high temperature for 10min;
III, after the fermentation is finished, removing protein from the obtained filtrate, concentrating under reduced pressure, and then spray drying; grinding the obtained solid micropowder to 300 mesh micropowder, wherein the obtained micropowder is an extract of Angelica keiskei; the purity of the chalcone in the obtained extract of the angelica keiskei is 96.6 percent by HPLC detection.
In step I, the angelica keiskei koidz leaves are ground to 200 meshes of particles.
The fermentation strain used in the step II is selected from saccharomycetes with concentration of 2×10 8 CFU/mL。
In the step II, during fermentation, sterile oxygen is continuously introduced into the fermentation tank, and the ventilation ratio of the sterile oxygen is 3 per mill vvm.
In the step III, the protein removal treatment method comprises the following steps: after fermentation, adding a proper amount of salt solution into fermentation liquor in a fermentation tank, regulating the pH value to 11, uniformly mixing and stirring, and leaching for 70min at 45 ℃; then hydrochloric acid solution is used for adjusting the pH value of the fermentation liquor to 4.8, and the fermentation liquor is subjected to precipitation treatment for 80min at the temperature of 30 ℃; and centrifuging at 10000r/min for 5min to obtain protein extract.
The salt solution is sodium chloride solution with the concentration of 0.8g/mL, and the dosage ratio of the fermentation liquor to the salt solution is 0.15g/mL;
comparative example 1: the soft wafer prepared by example 1 of the present invention is different in that the raw material does not contain safflower seed oil;
comparative example 2: the soft wafer prepared by example 1 of the present invention is different in that the raw material does not contain modified extract of Angelica keiskei;
and (3) effect test:
wafers prepared by examples 1 to 3 in the present invention were recorded as experimental examples 1 to 3, respectively; wafers prepared by comparative examples 1 to 2 were designated as comparative examples 1 to 2, respectively; then, the wafers prepared in experimental examples 1 to 3 and comparative examples 1 to 2 were selected one by one, respectively, and each performance thereof was tested,
1. lipid-lowering effect test: subject and health food dosage, time: 6 subjects were selected from a community in Xiamen, fujian province, and had unlimited sexuality. The age is 40-65 years old, the physical health condition is good, no obvious brain, heart, liver, lung, kidney and blood diseases exist, no long-term medicine taking history exists, and the volunteer is ensured to cooperate with the medicine; randomly dividing the wafers into 6 groups, and respectively allowing the wafers prepared in the examples 1-3 and the comparative examples 1-2 to be eaten with 200-300 g; then, CHOL value, TG value and HDL-C before and after eating are respectively measured; the data obtained are recorded in table 1:
2. and (3) testing the blood pressure reducing effect: selecting 50 volunteers with ages of 40-60 from a certain community in Xiamen city of Fujian province, and taking 30g of the soft wafer prepared in examples 1-3 and comparative examples 1-2 each day for one month continuously; one month later, a return visit was made and the change in blood pressure was recorded, and the data obtained are recorded in table 2:
3. taste testing: 50 volunteers aged 18 to 50 were tried on wafers prepared in examples 1 to 3 and comparative examples 1 to 2, and the taste was evaluated as to whether or not they had an appetizing effect, and the results of the evaluation are recorded in table 2:
TABLE 1
TABLE 2
As can be seen from the relevant data in tables 1 and 2, the soft wafer prepared according to the invention is rich in nutrition, can provide abundant amino acids for human body, and has high health care value; furthermore, the food has the characteristics of low sugar and the function of stimulating appetite, and can effectively increase the appetite of users. Therefore, the soft wafer prepared by the method has wider market prospect and is more suitable for popularization.
The above embodiments are only for illustrating the technical solution of the present invention, and are not limiting; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the technical solutions of the embodiments of the present invention.
Claims (2)
1. A method of making a soft wafer comprising the steps of:
s1, respectively weighing 30-45 parts of high gluten flour, 20-40 parts of egg liquid, 12-15 parts of xylitol, 5-15 parts of safflower seed oil, 2-5 parts of konjak powder, 2-4 parts of span 20, 3.2-4.0 parts of modified angelica keiskei extract, 0.2-0.5 part of salt, 5-8 parts of milk powder, 0.8-1.2 parts of baking powder and 4-6 parts of distilled water according to weight parts; respectively storing the materials for standby;
s2, mixing konjaku flour, span 20, modified angelica keiskei extract and distilled water, and then uniformly mixing and stirring the obtained mixed components by using an electric eggbeater, wherein the obtained mixed components are stored for later use;
s3, mixing the high gluten flour, the egg liquid, the safflower seed oil, the milk powder and the baking powder, and stirring the obtained mixture for 3-5 min by using an electric eggbeater; then adding the mixed components obtained in the step S2 into the mixture, continuing to perform stirring for 3-5 min, then adding the rest raw materials into the mixture, performing stirring for 5-8 min, and marking the obtained mixture as mixed slurry;
s4, preheating the waffle machine for 2-3 min, and brushing oil; then the mixed slurry obtained above is rapidly filled into a waffle machine; uniformly baking the wafer by rotating Hua Fuji; wherein, the front and the back are alternately baked for a plurality of times in the baking process, the time of each front baking is 1-2 min, and the back baking is 1-2 min; taking out the wafer when both sides of the wafer are baked to be golden yellow; then cooling the soft wafer to room temperature under natural conditions and packaging to obtain a soft wafer finished product;
the preparation method of the modified angelica keiskei extract comprises the following steps: respectively adding xylitol, an extract of the angelica keiskei and hawthorn micropowder with the grain diameter into beta-cyclodextrin aqueous dispersion liquid with the concentration of 3.6-4.5 percent according to the solid-to-liquid ratio of 3-6 g/L, 6-10 g/L and 2-4 g/L; dispersing the obtained mixed phase by ultrasonic for 10-20 min, placing the mixed phase in a spray dryer for spray drying, and grinding the obtained micro powder to 200-300 meshes to obtain a finished product of the modified angelica keiskei extract;
the preparation method of the angelica keiskei extract comprises the following steps:
i, taking a proper amount of angelica keiskei koidz leaves, cleaning the angelica keiskei koidz leaves, and transferring the angelica keiskei leaves into a drying box for drying treatment; then crushing and grinding the dried angelica keiskei into micro powder, and preserving the obtained angelica keiskei micro powder for later use;
II, putting the angelica keiskei micro powder obtained in the step I into a fermentation tank, and adding a proper amount of aqueous solution into the tank; after the angelica keiskei micro powder is fully wetted, adding a proper amount of fermentation strain, and continuously fermenting for 8-15 days at the temperature of 30-40 ℃; after fermentation, the temperature of the fermentation tank is increased to 85-95 ℃, and the fermentation tank is inactivated at high temperature for 5-10 min;
III, after the fermentation is finished, removing protein from the obtained filtrate, concentrating under reduced pressure, and then spray drying; grinding the obtained solid micro powder to 200-300 meshes of micro powder, wherein the obtained micro powder is the extract of the angelica keiskei;
the fermentation strain used in the step II is selected from saccharomycetes, and the concentration of the saccharomycetes is 2 x 10 6 ～2*10 8 CFU/mL；
In the step II, during fermentation, continuously introducing sterile oxygen into a fermentation tank, wherein the ventilation ratio of the sterile oxygen is 2-3 per mill vvm;
in the step III, the protein removal treatment method comprises the following steps: after fermentation, adding a proper amount of salt solution into fermentation liquor in a fermentation tank, regulating the pH value to 9-11, uniformly mixing and stirring, and leaching for 50-70 min at 40-45 ℃; then hydrochloric acid solution is used for adjusting the pH value of the fermentation liquor to 4.3-4.8, and the fermentation liquor is subjected to precipitation treatment for 60-80 min at the temperature of 25-30 ℃; centrifuging at 8000-10000 r/min for 3-5 min to obtain protein extract;
the salt solution is sodium chloride solution with the concentration of 0.5-0.8 g/mL, and the dosage ratio of the fermentation liquor to the salt solution is 0.08-0.15 g/mL.
2. A method of preparing a soft wafer according to claim 1 wherein in step i the leaves of the lunar rove are ground to particles of 100 to 200 mesh.
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Denomination of invention: A method for preparing soft waffles Granted publication date: 20231031 Pledgee: Postal Savings Bank of China Limited Zhangzhou Longhai District sub branch Pledgor: Haoyunlai (Fujian) Food Co.,Ltd. Registration number: Y2024980015187 |
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