CN114946909A

CN114946909A - Wafer biscuit with effect of relieving obesity

Info

Publication number: CN114946909A
Application number: CN202111546524.7A
Authority: CN
Inventors: 穆慧玲; 杜鹏; 王若永; 李思权; 陈曦蒙; 白霜; 王亚雯
Original assignee: ZHUHAI XIANGZHOU ZHENMEI FOOD CO Ltd; Air Force Specialty Medical Center of PLA
Current assignee: ZHUHAI XIANGZHOU ZHENMEI FOOD CO Ltd; Air Force Specialty Medical Center of PLA
Priority date: 2021-12-16
Filing date: 2021-12-16
Publication date: 2022-08-30
Anticipated expiration: 2041-12-16
Also published as: CN114946909B

Abstract

The invention relates to a wafer biscuit with a function of relieving obesity, which comprises food raw materials and functional ingredients, wherein the food raw materials consist of wafer pieces and sandwich filling. In the preparation process of the wafer and the sandwich stuffing, inulin is added to replace fat in the traditional wafer, so that the wafer of the invention still keeps the original texture and mouthfeel of food under the condition of no or little fat, and has the effects of low calorie value and obesity relief. In addition, the wafer biscuit of the invention is rich in vitamins, minerals and dietary fibers by adding the cherry extract into the sandwich filling.

Description

Wafer biscuit with effect of relieving obesity

Technical Field

The invention relates to the technical field of food, in particular to a composition with an effect of relieving obesity of a human body, for example, a wafer biscuit with an effect of relieving obesity.

Background

With the improvement of living standard of people, the dietary structure is also changed greatly, so that obesity is more and more a common health problem which puzzles the world. Obesity is not a simple accumulation of fat, but rather a chronic metabolic disease in humans caused by multiple factors. When the energy intake of the body exceeds the consumption, the excess energy in the body is stored in the body in the form of fat, and when the accumulated fat exceeds the quantitative amount required by the metabolism of the body, or the fat is abnormally distributed in the body, the body weight is increased, and further, the obesity is caused. While long-term obesity can bring serious negative effects to the body, and can even cause a series of pathological changes to the body, such as sugar and lipid metabolism disorder, secretion disorder, and increase the incidence rate of a series of diseases such as diabetes, hypertension, hyperlipidemia and the like.

Inulin is a natural fructan, also called inulin, widely present in plant tissues, especially in the tubers of Jerusalem artichoke and chicory in large quantities. Inulin is also a natural fat substitute, and can well maintain the original texture and mouthfeel of food under the condition of no or little fat. In addition, inulin has low calorie value and can prevent obesity; can regulate blood sugar level, improve blood lipid condition, and make food for lowering blood sugar and blood lipid; also regulating intestinal flora and inhibiting toxic fermentation products; promoting the absorption of minerals such as calcium, magnesium, and iron.

The cherry has rich nutrition, contains various vitamins and mineral elements, also contains various amino acids necessary for human body, has high Fe content, contains effective components such as anthocyanin, quercetin, gallic acid, total flavone and the like, has the effects of regulating sleep, eliminating free radicals, resisting oxidation, reducing blood fat, reducing blood sugar and the like, and can relieve pain of arthritis and gout, prevent cardiovascular diseases and the like.

The waffle is a multi-layer sandwich food which takes wheat flour and starch as main raw materials, is added with auxiliary materials such as an emulsifier, a bulking agent and the like, is made into porous pie pieces through size mixing, pouring and baking, and is sandwiched with various sandwich fillings taking sugar and grease as main raw materials. The existing wafer biscuit has the problems of easy crispness, easy breakage, high sugar content, low nutritional value and the like.

Disclosure of Invention

In order to solve the defects of the prior art, the invention aims to provide the wafer biscuit with the function of relieving obesity, which is prepared according to the conventional production process for preparing biscuit food. The invention adopts the following technical scheme:

a wafer for relieving obesity comprises wafer pieces and filling. The cake slice mainly comprises the following components in parts by weight: 80-100 parts of flour, 5-15 parts of inulin extract, 0.5-1.5 parts of shortening, 0.2-1 part of phospholipid, 0.2-1 part of wafer improver XD, 0.05-0.5 part of ammonium bicarbonate, 0.05-0.4 part of sodium bicarbonate, 0.05-0.4 part of salt, 0.01-0.1 part of ethyl maltol and 150-200 parts of water.

The sandwich filling mainly comprises the following components in parts by weight: 2-8 parts of inulin extract, 15-30 parts of cherry extract, 20-30 parts of cocoa butter substitute, 2-10 parts of mixed refined vegetable oil, 20-30 parts of white sugar, 8-20 parts of anhydrous glucose, 2-10 parts of cheese powder, 2-8 parts of condensed milk powder, 2-8 parts of lactose, 2-8 parts of whey powder, 0.8-5 parts of salt and 0.1-0.8 part of soybean phospholipid.

The cake slice mainly comprises the following components in parts by weight: 80-100 parts of flour, 8-10 parts of inulin extract, 0.6-1 part of shortening, 0.3-0.8 part of phospholipid, 0.3-0.8 part of wafer improver XD, 0.15-0.3 part of ammonium bicarbonate, 0.15-0.2 part of sodium bicarbonate, 0.15-0.2 part of salt, 0.02-0.05 part of ethyl maltol and 160-180 parts of water.

The sandwich filling mainly comprises the following components in parts by weight: 3-5 parts of inulin extract, 20-25 parts of cherry extract, 22-25 parts of cocoa butter substitute, 5-8 parts of mixed refined vegetable oil, 22-25 parts of white sugar, 10-15 parts of anhydrous glucose, 4-8 parts of cheese powder, 3-5 parts of condensed milk powder, 3-5 parts of lactose, 3-5 parts of whey powder, 1-3 parts of salt and 0.3-0.6 part of soybean lecithin.

The cake slices are prepared as follows: respectively weighing 100 parts of flour, 10 parts of inulin, 1 part of shortening, 0.4 part of phospholipid, 0.4 part of wafer improver XD, 0.3 part of ammonium bicarbonate, 0.2 part of sodium bicarbonate, 0.2 part of salt, 0.04 part of ethyl maltol and 175 parts of water, uniformly stirring and pulping, injecting the pulp into a baking die for baking for 3-5 minutes, and then cooling for later use.

The sandwich stuffing is prepared as follows: respectively weighing 5 parts of inulin, 22 parts of cherry extract, 23 parts of cocoa butter substitute, 7 parts of mixed refined vegetable oil, 25 parts of white sugar, 12 parts of anhydrous glucose, 5 parts of cheese powder, 3.8 parts of refined milk powder, 3.8 parts of lactose, 3.8 parts of whey powder, 2 parts of salt and 0.5 part of soybean lecithin, stirring and mixing, uniformly coating on a cake skin, wherein four layers of cake skins contain three layers of stuffing, cutting into rectangular blocks after cooling, packaging and storing.

The inulin extract is prepared from chicory root and has a purity of 95%. The preparation steps of the inulin extract are as follows:

step one, raw material treatment: cleaning chicory, and cutting into chicory shreds with the diameter of 1-2 mm.

Step two, leaching: the method comprises the steps of putting chicory shreds into an ultrasonic extractor by adopting an ultrasonic-assisted hot water extraction method, adding water according to the material-liquid ratio of 1: 1-1: 3, carrying out ultrasonic circulation extraction with the ultrasonic power of 400-600 w, the extraction temperature of 50-60 ℃ and the extraction time of 30-40 min, then centrifuging, and filtering supernatant to obtain a crude extract.

Step three, purification: and (2) removing impurities from the crude extract by a lime milk-phosphoric acid method, adjusting the pH value of the crude extract to 11-12 by using lime milk, adjusting the treatment temperature to 50-60 ℃, treating for 8-10 min, performing suction filtration, adding phosphoric acid into filtrate, adjusting the pH value to 6.0, keeping the temperature at 70 ℃ for 30min, and filtering by using a ceramic ultrafiltration membrane with the pore diameter of 50nm to obtain the impurity-removed liquid.

Step four, decoloring: and (4) decoloring the impurity-removed solution by adopting macroporous ion exchange resin to obtain a decolored solution.

Step five, spray drying: and (3) spray drying the destaining solution, wherein the inlet temperature is 170-180 ℃, the outlet temperature is 80-100 ℃, and the inulin with the moisture content not more than 5% is obtained.

The cherry extract is prepared from acerola cherry, and has vitamin C content of 25%. The preparation method of the cherry extract comprises the following steps:

step one, raw material treatment: cleaning acerola cherries with clear water, removing stems and kernels, adding the acerola cherries into a homogenizer, and stirring for 15-30 min to obtain cherry pulp.

Step two, extraction: adding 3% phosphoric acid solution into the cherry pulp according to the ratio of the material to the liquid being 1: 1-1: 3, stirring and standing, and then centrifuging to obtain a crude extract.

Step three, ultrafiltration: and (3) carrying out ultrafiltration on the crude extract by using an ultrafiltration membrane with the diameter of 0.001-0.01 mu m to obtain a filtrate.

Step four, concentration: and (4) carrying out vacuum concentration on the filtrate to obtain concentrated liquid with the solid content of 30-40%.

Step five, freeze drying: drying the concentrated liquid in a vacuum freeze dryer to obtain acerola cherry extract powder with water content of less than 3%.

The invention has the beneficial effects that: according to the wafer biscuit, inulin is added into the raw materials of the wafer sheet and the sandwich stuffing to replace fat in the traditional wafer biscuit, so that the original texture and mouthfeel of food can be well maintained under the condition of no or little fat. By utilizing high-quality soluble dietary fiber rich in inulin, which is not hydrolyzed and digested by gastric acid, can be fermented in colon by a large amount of beneficial microorganismsTherefore, the wafer biscuit disclosed by the invention can regulate intestinal flora, inhibit toxic fermentation products, and effectively promote the absorption of minerals such as calcium, magnesium, iron and the like. In addition, the wafer biscuit can achieve the purpose of reducing blood fat by improving the blood fat condition through the special physiological function of the inulin, so that the wafer biscuit has the effects of reducing the calorie value and relieving obesity for a human body. On the other hand, the wafer biscuit of the invention changes the tissue structure of the wafer properly by adding the cherry extract into the filling of the sandwich, and utilizes the fact that the cherry contains vitamin B ₁ Vitamin B ₂ Vitamin C, nicotinic acid and other vitamins and Ca, P, Na, K, Mg and other mineral elements to increase the content of vitamin, mineral and dietary fiber in the product and solve the problem of high heat and low nutritive value of the wafer biscuit.

Detailed Description

In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. It will be apparent, however, to one skilled in the art, that the present invention may be practiced without one or more of these specific details, and that the starting materials may be commercially available from a public disclosure without specific recitation. In other instances, well-known features of the art have not been described in order to avoid obscuring the present invention.

In a preferred embodiment, a composition for providing relief from obesity according to the present invention is a wafer, consisting of wafer pieces and a filling. The cake slice mainly comprises the following components in parts by weight: 80-100 parts of flour, 5-15 parts of inulin extract, 0.5-1.5 parts of shortening, 0.2-1 part of phospholipid, 0.2-1 part of wafer improver XD, 0.05-0.5 part of ammonium bicarbonate, 0.05-0.4 part of sodium bicarbonate, 0.05-0.4 part of salt, 0.01-0.1 part of ethyl maltol and 150-200 parts of water. The sandwich filling mainly comprises the following components in parts by weight: 2-8 parts of inulin extract, 15-30 parts of cherry extract, 20-30 parts of cocoa butter substitute, 2-10 parts of mixed refined vegetable oil, 20-30 parts of white sugar, 8-20 parts of anhydrous glucose, 2-10 parts of cheese powder, 2-8 parts of condensed milk powder, 2-8 parts of lactose, 2-8 parts of whey powder, 0.8-5 parts of salt and 0.1-0.8 part of soybean lecithin.

In another preferred embodiment, the cake slices mainly comprise the following components in parts by weight: 80-100 parts of flour, 8-10 parts of inulin extract, 0.6-1 part of shortening, 0.3-0.8 part of phospholipid, 0.3-0.8 part of wafer improver XD, 0.15-0.3 part of ammonium bicarbonate, 0.15-0.2 part of sodium bicarbonate, 0.15-0.2 part of salt, 0.02-0.05 part of ethyl maltol and 160-180 parts of water. Preferably, the sandwich filling mainly comprises the following components in parts by weight: 3-5 parts of inulin extract, 20-25 parts of cherry extract, 22-25 parts of cocoa butter substitute, 5-8 parts of mixed refined vegetable oil, 22-25 parts of white sugar, 10-15 parts of anhydrous glucose, 4-8 parts of cheese powder, 3-5 parts of condensed milk powder, 3-5 parts of lactose, 3-5 parts of whey powder, 1-3 parts of salt and 0.3-0.6 part of soybean lecithin.

In a specific embodiment of the invention, inulin is prepared from chicory root with a purity of 95%, and the preparation steps are as follows:

Step two, leaching: placing the chicory shreds into an ultrasonic extractor by adopting an ultrasonic-assisted hot water extraction method, adding water according to the material-liquid ratio of 1: 1-1: 3, and performing ultrasonic cyclic extraction, wherein the ultrasonic power is 400-600 w, the extraction temperature is 50-60 ℃, and the extraction time is 30-40 min; then, centrifugation is carried out, and the supernatant is filtered to obtain a crude extract.

Step three, purification: and (2) removing impurities from the crude extract by a lime milk-phosphoric acid method, adjusting the pH value of the crude extract to 11-12 by using lime milk, treating at the temperature of 50-60 ℃ for 8-10 min, performing suction filtration, adding phosphoric acid into the filtrate, adjusting the pH value to 6.0, keeping the temperature at 70 ℃ for 30min, and filtering by using a ceramic ultrafiltration membrane with the pore diameter of 50nm to obtain the impurity-removed liquid.

The cherry extract is prepared from acerola, the content of vitamin C is 25%, and the preparation steps are as follows:

Step three, ultrafiltration: and (3) performing ultrafiltration on the crude extract by using an ultrafiltration membrane of 0.001-0.01 mu m to obtain a filtrate.

Step four, concentrating: and (4) carrying out vacuum concentration on the filtrate to obtain concentrated liquid with the solid content of 30-40%.

Example 1

1. Making cake crust

Respectively weighing 100 parts of flour, 10 parts of inulin, 1 part of shortening, 0.4 part of phospholipid, 0.4 part of wafer improver XD, 0.3 part of ammonium bicarbonate, 0.2 part of sodium bicarbonate, 0.2 part of salt, 0.04 part of ethyl maltol and 175 parts of water, uniformly stirring and pulping, injecting the pulp into a baking die for baking for 3-5 minutes, and then cooling for later use.

2. Making of sandwich fillings

Respectively weighing 5 parts of inulin, 22 parts of cherry extract, 23 parts of cocoa butter substitute, 7 parts of mixed refined vegetable oil, 25 parts of white sugar, 12 parts of anhydrous glucose, 5 parts of cheese powder, 3.8 parts of refined milk powder, 3.8 parts of lactose, 3.8 parts of whey powder, 2 parts of salt and 0.5 part of soybean lecithin, stirring and mixing, uniformly coating on a cake skin, wherein four layers of cake skins contain three layers of stuffing, cutting into rectangular blocks after cooling, packaging and storing.

Test example 1

The purpose of this experimental example was to investigate whether the wafer of the present invention has an effect of relieving obesity.

1. Test animal

30 SPF male weaning C57BL/6 mice are selected, and the weight of the mice is 18-20 g.

2. Establishment of obesity model and experimental grouping

After 30 mice were adaptively fed with a normal diet for 1 week, they were randomly divided into 10 normal groups and 20 molding groups, and fed with the normal diet and a high fat diet, respectively. During the establishment of the obesity model, the body weight of the mice was measured once a week, and the change in the body weight of the mice was observed. And comparing the average body weight of the mice in the model building group with that of the common group, wherein the weight gain of more than 20 percent indicates that the obesity model is successfully built.

10 mice in the general group were used as blank control group; the 20 mice of the model building group were randomly divided into model control group and experimental group, each group containing 10 mice. Grinding the wafer biscuit (obtained in example 1 is directly used) into powder, adding deionized water to prepare suspension, and carrying out intragastric administration on experimental groups at a dose of 10g/kg for 1 time every day for 8 weeks; the blank control group and the model control group were given the same volume of deionized water for intragastric gavage. During the experiment, the blank control group was given ordinary diet, and the model control group and the experimental group were given high-fat diet.

3. Index measurement

Weight: mice were weighed every other week for 8 weeks of gavage, and the overall condition of each group of mice was recorded and observed for trends.

Serological indexes: after successful modeling, fasting is carried out for 24 hours, the tail of the mouse is cut, blood is taken out, supernatant liquid is obtained through centrifugation, and the content of total cholesterol, triglyceride and high-density and low-density lipoprotein cholesterol in serum is measured. After the gastric lavage is finished, the patient is fasted for 24 hours, blood is taken from the orbit, and the steps are repeated to measure the index. Serological indicators for each group were then determined and compared: triglyceride (TG), Total Cholesterol (TC), high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C).

4. Test results

(1) Body weight changes in mice

The body weight changes of the mice are shown in table 1.

TABLE 1 mouse weight changes

	Gavage for 0 week	Gavage for 1 week	Gavage for 2 weeks	Gavage for 3 weeks	Gavage for 4 weeks
						Blank control group	23.52±1.44 ^a	23.92±1.51 ^a	24.45±0.98 ^a	24.75±1.02 ^a	25.01±0.97 ^a
Model control group	25.01±1.13 ^b	26.43±1.08 ^b	26.67±1.27 ^b	27.02±1.48 ^b	27.20±1.48 ^b
						Experimental group	22.12±0.93 ^ab	22.60±1.07 ^ab	22.73±0.78 ^ab	23.09±1.04 ^ab	22.92±0.94 ^ab

	Gavage for 5 weeks	Gavage for 6 weeks	Gavage for 7 weeks	Gavage for 8 weeks
					Blank control group	25.21±0.96 ^a	25.31±1.02 ^a	25.42±1.14 ^a	25.44±0.97 ^a
Model control group	27.71±1.66 ^b	27.64±1.52 ^b	27.71±1.30 ^b	27.74±1.36 ^b
					Experimental group	22.71±0.73 ^ab	22.71±0.72 ^ab	22.63±0.79 ^ab	22.69±0.70 ^ab

Wherein, compared with the model control group, ^a P<0.05; compared with the blank control group, the composition of the composition, ^b P<0.05。

as can be seen from Table 1, the body weight of mice fed with different feeds and gavage varied significantly. When the stomach is perfused for 1-5 weeks, the weight of each group of mice is in the order of model control group > blank control group > experimental group (P < 0.05). At 6-8 weeks, the weight change of each group of mice is basically stable. The body weight of the mice in the model group is obviously higher than that of the mice in the blank group and the experimental group (P <0.05), and the body weight of the mice in the blank control group is obviously higher than that of the experimental group (P <0.05), which shows that the wafer biscuit of the invention not only can be lower than that of the mice with high fat, but also can be lower than that of the mice with normal diet.

(2) Blood index of mouse

When the mouse obesity model is established (gavage for 0 week), the detection results of the mouse blood indexes are shown in table 2. As can be seen from Table 2, the contents of TG, TC and LDL-C in the blood of the model control group mice at the time of gavage for 0 week are obviously higher than that of the blank control group (P < 0.05). The content of HDL-C in the blood of the mice in the model control group is obviously lower than that in the blank control group (P < 0.05). As can be seen from Table 1, the body weight of the mice in the model control group is significantly higher than that of the mice in the blank control group (P <0.05) at the time of gavage of 0 weeks, which indicates that the high fat model is established.

TABLE 2 mouse blood index comparison during modeling

	TG(mmol/L)	TC(mmol/L)	HDL-C(mmol/L)	LDL-C(mmol/L)
					Blank control group	0.57±0.06 ^a	2.16±0.36 ^a	0.75±0.04 ^a	0.22±0.03 ^a
Model control group	0.91±0.13 ^b	3.33±0.15 ^b	0.55±0.04 ^b	0.34±0.03 ^b
					Experimental group	0.80±0.19 ^b	3.09±0.68 ^b	0.86±0.05 ^ab	0.23±0.09 ^a

Compared with the model control group, ^a P<0.05; compared with the blank control group, the compound has the advantages that, ^b P<0.05。

the results of the blood index measurements at 8 weeks after intragastric administration are shown in Table 3. As can be seen from Table 3, when the stomach is perfused for 8 weeks, the content difference of TG and TC in the experimental group and the blank control group has no statistical significance, and is obviously lower than that in the model control group (P <0.05), which indicates that the wafer biscuit of the invention can reduce blood fat and ensure normal lipid metabolism. The HDL-C content of the experimental group and the blank control group is obviously higher than that of the model control group (P <0.05), the difference of the LDL-C content of the experimental group and the blank control group is not statistically significant, but is obviously lower than that of the model control group (P <0.05), and the wafer biscuit provided by the invention has the capability of enhancing the regulation of lipid metabolism.

TABLE 3 comparison of blood indices of mice at 8 weeks of gastric lavage

	TG(mmol/L)	TC(mmol/L)	HDL-C(mmol/L)	LDL-C(mmol/L)
					Blank control group	0.82±0.12 ^a	2.17±0.22 ^a	0.75±0.04 ^a	0.08±0.02 ^a
Model control group	1.08±0.17 ^b	3.35±0.23 ^b	0.53±0.03 ^b	0.23±0.07 ^b
					Experimental group	0.82±0.14 ^a	2.36±0.15 ^a	0.88±0.01 ^ab	0.10±0.04 ^a

Compared with the model control group, ^a P<0.05; compared with the blank control group, the composition of the composition, ^b P<0.05。

the wafer biscuit can obviously reduce the contents of TC, TG and LDL-C in blood of a high-fat mouse, improve the content of HDL-C, and maintain the contents of all indexes at normal levels, which indicates that the wafer biscuit can relieve blood lipid metabolism disorder caused by obesity. In addition, the long-term consumption of the wafer biscuit can maintain the body weight at a normal level. The experiment results show that the wafer biscuit has the function of relieving obesity.

While the invention has been described in detail and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that various changes and modifications can be made therein without departing from the spirit and scope thereof as defined by the appended claims.

Finally, it should be pointed out that: the above examples are only for illustrating the technical solutions of the present invention, and are not limited thereto. Those of ordinary skill in the art will understand that: modifications can be made to the technical solutions described in the foregoing embodiments, or some technical features may be equivalently replaced; such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.

Claims

1. A wafer biscuit with a relieving effect on obesity, which comprises food raw materials and functional ingredients, wherein the food raw materials consist of wafer sheets and sandwich fillings,

the cake slice mainly comprises the following components in parts by weight: 80-100 parts of flour, 5-15 parts of inulin extract, 0.5-1.5 parts of shortening, 0.2-1 part of phospholipid, 0.2-1 part of wafer improver XD, 0.05-0.5 part of ammonium bicarbonate, 0.05-0.4 part of sodium bicarbonate, 0.05-0.4 part of salt, 0.01-0.1 part of ethyl maltol and 150-200 parts of water;

the sandwich filling mainly comprises the following components in parts by weight: 2-8 parts of inulin extract, 15-30 parts of cherry extract, 20-30 parts of cocoa butter substitute, 2-10 parts of mixed refined vegetable oil, 20-30 parts of white sugar, 8-20 parts of anhydrous glucose, 2-10 parts of cheese powder, 2-8 parts of condensed milk powder, 2-8 parts of lactose, 2-8 parts of whey powder, 0.8-5 parts of salt and 0.1-0.8 part of soybean lecithin.

2. Wafer according to claim 1, wherein the wafer sheet mainly comprises the following components in parts by weight: 80-100 parts of flour, 8-10 parts of inulin extract, 0.6-1 part of shortening, 0.3-0.8 part of phospholipid, 0.3-0.8 part of wafer improver XD, 0.15-0.3 part of ammonium bicarbonate, 0.15-0.2 part of sodium bicarbonate, 0.15-0.2 part of salt, 0.02-0.05 part of ethyl maltol and 160-180 parts of water;

3. A wafer according to claim 2 wherein the wafer is made by: respectively weighing 100 parts of flour, 10 parts of inulin, 1 part of shortening, 0.4 part of phospholipid, 0.4 part of wafer improver XD, 0.3 part of ammonium bicarbonate, 0.2 part of sodium bicarbonate, 0.2 part of salt, 0.04 part of ethyl maltol and 175 parts of water, uniformly stirring and pulping, injecting the pulp into a baking die for baking for 3-5 minutes, and then cooling for later use.

4. A wafer according to claim 2 wherein the filling is made as follows: respectively weighing 5 parts of inulin, 22 parts of cherry extract, 23 parts of cocoa butter substitute, 7 parts of mixed refined vegetable oil, 25 parts of white sugar, 12 parts of anhydrous glucose, 5 parts of cheese powder, 3.8 parts of refined milk powder, 3.8 parts of lactose, 3.8 parts of whey powder, 2 parts of salt and 0.5 part of soybean lecithin, stirring and mixing, uniformly coating on a cake skin, wherein four layers of cake skins contain three layers of stuffing, cutting into rectangular blocks after cooling, packaging and storing.

5. Wafer according to claim 1, characterized in that the inulin extract is prepared from chicory root with a purity of 95%.

6. Wafer according to claim 5, characterized in that the inulin extract is prepared by the following steps:

step one, raw material treatment: cleaning chicory, and cutting the chicory into chicory threads with the diameter of 1 mm-2 mm;

step two, leaching: placing chicory shreds into an ultrasonic extractor by adopting an ultrasonic-assisted hot water extraction method, adding water according to the material-liquid ratio of 1: 1-1: 3, performing ultrasonic circulation extraction with the ultrasonic power of 400-600 w, the extraction temperature of 50-60 ℃ and the extraction time of 30-40 min, centrifuging, and filtering the supernatant to obtain a crude extract;

step three, purification: removing impurities from the crude extract by a lime milk-phosphoric acid method, adjusting the pH value of the crude extract to 11-12 by using lime milk, treating the crude extract at the temperature of 50-60 ℃ for 8-10 min, performing suction filtration, adding phosphoric acid into filtrate, adjusting the pH value to 6.0, preserving the heat at the temperature of 70 ℃ for 30min, and filtering by using a ceramic ultrafiltration membrane with the pore diameter of 50nm to obtain an impurity-removed solution;

step four, decoloring: decoloring the impurity-removed solution by adopting macroporous ion exchange resin to obtain a decolored solution;

7. Wafer according to claim 1 wherein the cherry extract is prepared from acerola and has a vitamin C content of 25%.

8. A wafer according to claim 7 wherein the cherry extract is prepared by the steps of:

step one, raw material treatment: cleaning acerola cherries with clear water, removing stems and kernels, adding the acerola cherries into a homogenizer, and stirring for 15-30 min to obtain cherry pulp;

step two, extraction: adding a 3% phosphoric acid solution into the cherry pulp according to the ratio of the material to the liquid of 1: 1-1: 3, stirring and standing, and then centrifuging to obtain a crude extract;

step three, ultrafiltration: carrying out ultrafiltration on the crude extract by using an ultrafiltration membrane with the diameter of 0.001-0.01 mu m to obtain a filtrate;

step four, concentration: carrying out vacuum concentration on the filtrate to obtain concentrated liquid with the solid content of 30-40%;