阅读说明：本技术 一种软华夫饼制备方法 (Preparation method of soft waffles ) 是由 施生齐 于 2021-01-28 设计创作，主要内容包括：本发明涉及食品加工技术领域,具体涉及一种软华夫饼制备方法；本发明以高筋面粉、鸡蛋液、木糖醇、红花籽油、魔芋粉及改性明月草提取物等作为制备软华夫饼的原料,所制备的华夫饼不仅营养比较丰富,能为人体提供丰富的氨基酸,使得所制备的华夫饼具有很高的保健价值；再者,其还具有低糖的特点及开胃的功能,能有效增加使用者的食欲；另外,本发明所制备的华夫饼不仅口感比较松软,而且营养也较为丰富,其不仅具有很高的食用价值,还具有很好的营养价值。(The invention relates to the technical field of food processing, in particular to a preparation method of soft waffles; according to the invention, the soft waffle is prepared from the high gluten flour, the egg liquid, the xylitol, the safflower seed oil, the konjac flour, the modified angelica keiskei extract and the like, and the prepared waffle is rich in nutrition and can provide rich amino acids for human bodies, so that the prepared waffle has high health care value; in addition, the low-sugar compound feed also has the characteristic of low sugar and the function of appetizing, and can effectively increase the appetite of users; in addition, the waffle prepared by the method is soft in taste, rich in nutrition, high in edible value and good in nutritive value.)

1. A method of making soft waffles, 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 konjac flour, 2-4 parts of span 20, 3.2-4.0 parts of modified angelica keiskei koidz 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; storing them separately for use;

s2, mixing the konjac flour, the span 20, the modified angelica keiskei extract and distilled water, and then uniformly mixing and stirring the obtained mixed components by using an electric egg beater, and storing the obtained mixed components for later use;

s3, mixing the high gluten flour, the egg liquid, the safflower seed oil, the milk powder and the baking powder, and baking the obtained mixture for 3-5 min by using an electric egg-baking device; adding the mixed components obtained in the step S2 into the mixture, continuing beating for 3-5 min, adding the rest raw materials into the mixture, beating for 5-8 min, and marking as mixed slurry;

s4, preheating the waffle machine for 2-3 min, and then brushing oil; then quickly filling the mixed slurry into a waffle machine; uniformly baking the waffles by rotating the waffle maker; wherein the front side and the back side are alternately baked for a plurality of times in the baking process, the baking time of the front side is 1-2 min each time, and the baking time of the back side is 1-2 min; taking out the waffles when the two sides of the waffles are baked to be golden yellow; then cooling to room temperature under natural conditions and packaging to obtain the soft waffle finished product.

2. A soft waffle according to claim 1, wherein the modified angelica keiskei extract is prepared by: respectively adding xylitol, angelica keiskei koidz extract and hawthorn micro powder with the particle size of 3.6-4.5% into beta-cyclodextrin aqueous phase dispersion liquid according to the solid-to-liquid ratio of 3-6 g/L, 6-10 g/L and 2-4 g/L; and ultrasonically dispersing the obtained mixed phase for 10-20 min, placing the mixed phase in a spray dryer for spray drying, and then grinding the obtained micro powder to 200-300 meshes to obtain a finished product of the modified angelica keiskei extract.

3. A soft waffle according to claim 2, wherein the said Angelica keiskei extract is prepared by:

taking a proper amount of angelica keiskei leaves, cleaning the angelica keiskei leaves, and then transferring the angelica keiskei leaves into a drying box for drying treatment; then crushing and grinding the dried angelica keiskei leaves into micro powder, and storing 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, raising the temperature of the fermentation tank to 85-95 ℃, and inactivating at the temperature for 5-10 min;

III, after the fermentation is finished, removing protein from the obtained filtrate, carrying out reduced pressure concentration treatment, and then carrying out spray drying treatment; and then grinding the obtained solid micro powder to 200-300 meshes of micro powder, wherein the obtained micro powder is the angelica keiskei extract.

4. A soft waffle preparation method according to claim 3, wherein: in the step I, the angelica keiskei koidz leaves are ground to particles of 100-200 meshes.

5. A soft waffle preparation method according to claim 3, wherein: the fermentation strain used in the step II is selected from saccharomycetes, and the concentration of the saccharomycetes is 2 x 10⁶～2*10⁸CFU/mL。

6. A soft waffle preparation method according to claim 3, wherein: and in the step II, during fermentation, continuously introducing sterile oxygen into the fermentation tank, wherein the ventilation ratio of the sterile oxygen is 2-3 per mill vvm.

7. A soft waffle preparation method according to claim 3, wherein in step iii the deproteinisation process is carried out by: after fermentation, adding a proper amount of salt solution into fermentation liquor in a fermentation tank, adjusting the pH value to 9-11, uniformly mixing and stirring, and leaching for 50-70 min at 40-45 ℃; then, adjusting the pH value of the fermentation liquor to 4.3-4.8 by using a hydrochloric acid solution, and carrying out precipitation treatment for 60-80 min at the temperature of 25-30 ℃; and centrifuging at a rotating speed of 8000-10000 r/min for 3-5 min to obtain the protein extract.

8. A soft waffle preparation method according to claim 7, wherein: the salt solution is sodium chloride solution with the concentration of 0.5-0.8 g/mL, and the dosage ratio of the fermentation liquid to the salt solution is 0.08-0.15 g/mL.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of a soft waffle.

Background

Waffles are also called latticed cakes and latticed cakes. Is a baking cake made by an oven equipped with a special baking tray from belgium. The waffle belongs to a snack menu, and the main raw materials are eggs and milk, and the eggs contain abundant proteins, fat, vitamins and mineral substances needed by human bodies such as iron, calcium, potassium and the like.

The waffle is a traditional western cake from Belgium and is mainly prepared by mixing wheat flour, eggs, milk and granulated sugar, stirring, and baking in a special oven. The enjoyment of the waffle is that the waffle can be added in a variety of flavors, such as almonds, fresh milk, shredded coconut, chocolate and the like. The existing waffles mainly comprise the following raw materials: high flour, low flour, milk powder, yeast, salt, honey, essence, milk essence, egg, water, beef tallow, sugar and the like. When in 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 and baked for about 12min at the oven temperature of 200 ℃. Then, because the waffle originates from the west, the waffle caters to the taste of the west, more beef tallow, creamers and other ingredients are added, the taste is too sweet and greasy for the easterns, the promotion of the waffle in the east is limited, and the high sugar is not beneficial to the health of the people; in addition, the product lacks a crispy, savory and palatable feel due to the softer tallow.

At present, the raw materials of the waffles on the market are more and more abundant, and the nutritional value is higher and higher; but the food value of the waffles is emphasized too much, and the health care value of the waffles is paid less attention. Therefore, it is an urgent technical problem to be solved by those skilled in the art to provide a soft waffle with both edible value and health care value.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide a soft waffle preparation method, wherein the prepared soft waffle is rich in nutrition, can provide abundant amino acids for human bodies, and has high health care value; in addition, the low-sugar compound feed also has the characteristics of low sugar and the function of appetizing, and can effectively increase the appetite of users.

In order to achieve the purpose, the invention provides the following technical scheme:

a method of making soft waffles 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 konjac flour, 2-4 parts of span 20, 3.2-4.0 parts of modified angelica keiskei koidz 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; storing them separately for use;

s2, mixing the konjac flour, the span 20, the modified angelica keiskei extract and distilled water, and then uniformly mixing and stirring the obtained mixed components by using an electric egg beater, and storing the obtained mixed components for later use;

s3, mixing the high gluten flour, the egg liquid, the safflower seed oil, the milk powder and the baking powder, and baking the obtained mixture for 3-5 min by using an electric egg-baking device; adding the mixed components obtained in the step S2 into the mixture, continuing beating for 3-5 min, adding the rest raw materials into the mixture, beating for 5-8 min, and marking as mixed slurry;

s4, preheating the waffle machine for 2-3 min, and then brushing oil; then quickly filling the mixed slurry into a waffle machine; uniformly baking the waffles by rotating the waffle maker; wherein the front side and the back side are alternately baked for a plurality of times in the baking process, the baking time of the front side is 1-2 min each time, and the baking time of the back side is 1-2 min; taking out the waffles when the two sides of the waffles are baked to be golden yellow; then cooling to room temperature under natural conditions and packaging to obtain the soft waffle finished product.

By adopting the technical scheme: the soft waffle is prepared from strong flour, egg liquid, xylitol, safflower seed oil, konjaku flour, modified angelica keiskei koidz extract and the like, 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. In addition, the low-sugar compound feed also has the characteristic of low sugar and the function of appetizing, and can effectively increase the appetite of users; in addition, the waffle prepared by the method is soft in taste, rich in nutrition, high in edible value and good in nutritive value.

The invention is further configured to: the preparation method of the modified angelica keiskei extract comprises the following steps: respectively adding xylitol, angelica keiskei koidz extract and hawthorn micro powder with the particle size of 3.6-4.5% into beta-cyclodextrin aqueous phase dispersion liquid according to the solid-to-liquid ratio of 3-6 g/L, 6-10 g/L and 2-4 g/L; and ultrasonically dispersing the obtained mixed phase for 10-20 min, placing the mixed phase in a spray dryer for spray drying, and then 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 angelica keiskei extract by using xylitol, beta-cyclodextrin and hawthorn micro powder, so that the angelica keiskei extract is fully coated by the beta-cyclodextrin, and meanwhile, the hawthorn micro powder and the xylitol are uniformly dispersed on the outer coating of the modified angelica keiskei extract; the use of xylitol reduces the sugar content of the waffle, and the use of hawthorn micro powder can play a certain role in appetizing, so that the appetite of a user is increased.

The invention is further configured to: the preparation method of the angelica keiskei extract comprises the following steps:

taking a proper amount of angelica keiskei leaves, cleaning the angelica keiskei leaves, and then transferring the angelica keiskei leaves into a drying box for drying treatment; then crushing and grinding the dried angelica keiskei leaves into micro powder, and storing 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, raising the temperature of the fermentation tank to 85-95 ℃, and inactivating at the temperature for 5-10 min;

III, after the fermentation is finished, removing protein from the obtained filtrate, carrying out reduced pressure concentration treatment, and then carrying out spray drying treatment; and then grinding the obtained solid micro powder to 200-300 meshes of micro powder, wherein the obtained micro powder is the angelica keiskei extract.

By adopting the technical scheme: the angelica keiskei is extracted by taking the angelica keiskei as a raw material to finally prepare the angelica keiskei extract. The angelica keiskei extract is rich in nutrition and can provide abundant amino acids (such as aspartic acid, glutamic acid and the like) for human bodies, so that the prepared waffle has high health care value.

The invention is further configured to: in the step I, the angelica keiskei koidz leaves are ground to particles of 100-200 meshes.

By adopting the technical scheme: grinding the angelica keiskei into particles of 100-200 meshes, so that the angelica keiskei micro powder can be fully contacted with fermentation liquor in a fermentation tank, and extraction of effective substances (namely an angelica keiskei extract) in the angelica keiskei micro powder is facilitated; the obtained Angelica keiskei extract is used as raw material for preparing soft waffles, and can effectively improve the nutritional value of the waffles.

Hair brushThe method is further provided with the following steps: the fermentation strain used in the step II is selected from saccharomycetes, and the concentration of the saccharomycetes is 2 x 10⁶～2*10⁸CFU/mL。

By adopting the technical scheme: microbial fermentation treatment is carried out on the angelica keiskei micro powder, so that the effective components in the angelica keiskei are decomposed into small molecules which are beneficial to the absorption of a human body, such as: chalcone of tomorrow leaf and abundant potassium element. The two are cooperated with each other, not only can play a good role in reducing blood fat and blood pressure, but also has a certain prevention effect on cardiovascular diseases.

The invention is further configured to: and in the step II, during fermentation, continuously introducing sterile oxygen into the fermentation tank, wherein the ventilation ratio of the sterile oxygen is 2-3 per mill vvm.

By adopting the technical scheme: the fermentation tank is filled with sterile oxygen, which is beneficial to smooth microbial fermentation, thereby realizing the decomposition of the effective components in the angelica keiskei and improving the content of the micromolecular effective components in the angelica keiskei extract.

The invention is further configured to: in the step III, the method for removing protein comprises the following steps: after fermentation, adding a proper amount of salt solution into fermentation liquor in a fermentation tank, adjusting the pH value to 9-11, uniformly mixing and stirring, and leaching for 50-70 min at 40-45 ℃; then, adjusting the pH value of the fermentation liquor to 4.3-4.8 by using a hydrochloric acid solution, and carrying out precipitation treatment for 60-80 min at the temperature of 25-30 ℃; and centrifuging at a rotating speed of 8000-10000 r/min for 3-5 min to obtain the protein extract.

By adopting the technical scheme: in the process of obtaining the angelica keiskei extract, the protein in the angelica keiskei is removed by a physical method, so that the content of the protein is effectively reduced, and the angelica keiskei extract can be eaten by patients suffering from acute nephritis, uremia and liver failure.

The invention is further configured to: the salt solution is sodium chloride solution with the concentration of 0.5-0.8 g/mL, and the dosage ratio of the fermentation liquid to the salt solution is 0.08-0.15 g/mL.

By adopting the technical scheme: the use of the sodium chloride solution is beneficial to salting out and separating out the protein in the fermentation liquor, thereby being convenient to separate the protein from the fermentation liquor and reducing the content of the protein 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 effective components in the angelica keiskei through a fermentation extraction method, and in the microbial fermentation extraction process, the effective components in the angelica keiskei are decomposed into small molecules which are beneficial to the absorption of a human body, such as: chalcone of tomorrow leaf and abundant potassium element. The two are cooperated, so that the lipid-lowering and blood pressure-lowering health care tea not only can play a good role in lowering lipid and lowering blood pressure, but also has a certain prevention effect on cardiovascular diseases;

2. in the process of obtaining the angelica keiskei extract, the protein in the angelica keiskei is removed by a physical method, so that the content of the protein is effectively reduced, and the angelica keiskei extract can be eaten by patients suffering from acute nephritis, uremia and liver failure;

3. the method uses xylitol, beta-cyclodextrin and hawthorn micro powder to modify the angelica keiskei extract, so that the angelica keiskei extract is fully coated by the beta-cyclodextrin, and meanwhile, the hawthorn micro powder and the xylitol are uniformly dispersed on the outer coating of the modified angelica keiskei extract; the use of the xylitol reduces the sugar content of the waffle, and the use of the hawthorn micro powder can play a certain role in appetizing, so that the appetite of a user is increased;

4. the waffle prepared by the method disclosed by the invention is soft in taste, rich in nutrition, high in edible value and good in nutritional value.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The present invention will be further described with reference to the following examples.

Example 1

A method of making soft waffles 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 konjac 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; storing them separately for use;

s2, mixing the konjac flour, the span 20, the modified angelica keiskei extract and distilled water, and then uniformly mixing and stirring the obtained mixed components by using an electric egg beater, and storing the obtained mixed components for later use;

s3, mixing the high gluten flour, the egg liquid, the safflower seed oil, the milk powder and the baking powder, and baking the obtained mixture for 3min by using an electric egg beater; adding the mixed components obtained in the step S2 into the mixture, continuing beating for 3min, adding the rest raw materials into the mixture, beating for 5min, and recording the obtained mixture as mixed slurry;

s4, preheating the waffle machine for 2min, and then brushing oil; then quickly filling the mixed slurry into a waffle machine; uniformly baking the waffles by rotating the waffle maker; wherein, the front and the back are alternately baked for a plurality of times in the baking process, the baking time of the front is 1min each time, and the baking time of the back is 1 min; taking out the waffles when the two sides of the waffles are baked to be golden yellow; then cooling to room temperature under natural conditions and packaging to obtain the soft waffle finished product.

The preparation method of the modified angelica keiskei extract comprises the following steps: respectively adding xylitol, Angelica keiskei extract and fructus crataegi micropowder with particle size of 3.6% into beta-cyclodextrin aqueous phase dispersion with solid-to-liquid ratio of 3g/L, 6g/L and 2 g/L; and ultrasonically dispersing the obtained mixed phase for 10min, placing the mixed phase in a spray dryer for spray drying, and then 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:

taking a proper amount of angelica keiskei leaves, cleaning the angelica keiskei leaves, and then transferring the angelica keiskei leaves into a drying box for drying treatment; then crushing and grinding the dried angelica keiskei leaves into micro powder, and storing 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 the temperature of 30 ℃; after fermentation, raising the temperature of the fermentation tank to 85 ℃, and inactivating at the temperature for 5 min;

III, after the fermentation is finished, removing protein from the obtained filtrate, carrying out reduced pressure concentration treatment, and then carrying out spray drying treatment; then grinding the obtained solid micro powder to 200-mesh micro powder, wherein the obtained micro powder is the angelica keiskei extract; the purity of the chalcone in the angelica keiskei koidz extract is 96.4% by HPLC detection.

In the step I, the angelica keiskei koidz leaves are ground to be particles of 100 meshes.

The fermentation strain used in step II is yeast with concentration of 2 x 10⁶CFU/mL。

And step II, continuously introducing sterile oxygen into the fermentation tank during fermentation, wherein the aeration ratio of the sterile oxygen is 2 per mill vvm.

In step III, the method for removing protein comprises the following steps: after fermentation, adding a proper amount of salt solution into the fermentation liquor in the fermentation tank, adjusting the pH value to 9, mixing and stirring uniformly, and leaching for 50min at 40 ℃; adjusting pH of the fermentation liquid to 4.3 with hydrochloric acid solution, and precipitating at 25 deg.C for 60 min; 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 liquid to the salt solution is 0.08 g/mL.

Example 2

A method of making soft waffles 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 konjac 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; storing them separately for use;

s2, mixing the konjac flour, the span 20, the modified angelica keiskei extract and distilled water, and then uniformly mixing and stirring the obtained mixed components by using an electric egg beater, and storing the obtained mixed components for later use;

s3, mixing the high gluten flour, the egg liquid, the safflower seed oil, the milk powder and the baking powder, and baking the obtained mixture for 4min by using an electric egg beater; adding the mixed components obtained in the step S2 into the mixture, continuing beating for 4min, adding the rest raw materials into the mixture, beating for 6min, and recording the obtained mixture as mixed slurry;

s4, preheating the waffle machine for 2min, and then brushing oil; then quickly filling the mixed slurry into a waffle machine; uniformly baking the waffles by rotating the waffle maker; wherein, the front and the back are alternately baked for a plurality of times in the baking process, the baking time of the front is 1min each time, and the baking time of the back is 1 min; taking out the waffles when the two sides of the waffles are baked to be golden yellow; then cooling to room temperature under natural conditions and packaging to obtain the soft waffle finished product.

The preparation method of the modified angelica keiskei extract comprises the following steps: respectively adding xylitol, Angelica keiskei extract and fructus crataegi micropowder with particle size of 4.0% into beta-cyclodextrin aqueous phase dispersion solution according to solid-to-liquid ratio of 4g/L, 8g/L and 3 g/L; and (3) carrying out ultrasonic dispersion on the obtained mixed phase for 15min, placing the mixed phase in a spray dryer for spray drying, and then 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:

taking a proper amount of angelica keiskei leaves, cleaning the angelica keiskei leaves, and then transferring the angelica keiskei leaves into a drying box for drying treatment; then crushing and grinding the dried angelica keiskei leaves into micro powder, and storing 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 the temperature of 35 ℃; after fermentation, raising the temperature of the fermentation tank to 90 ℃, and inactivating at the temperature for 8 min;

III, after the fermentation is finished, removing protein from the obtained filtrate, carrying out reduced pressure concentration treatment, and then carrying out spray drying treatment; then grinding the obtained solid micro powder to 250-mesh micro powder, wherein the obtained micro powder is the angelica keiskei extract; the purity of the chalcone in the angelica keiskei koidz extract is 96.8% by HPLC detection.

In the step I, the angelica keiskei koidz leaves are ground to 150 meshes of particles.

The fermentation strain used in step II is yeast with concentration of 2 x 10⁷CFU/mL。

And step II, continuously introducing sterile oxygen into the fermentation tank during fermentation, wherein the aeration ratio of the sterile oxygen is 2.5 per mill vvm.

In step III, the method for removing protein comprises the following steps: after fermentation, adding a proper amount of salt solution into the fermentation liquor in the fermentation tank, adjusting the pH value to 10, mixing and stirring uniformly, and leaching for 60min at 42 ℃; adjusting pH of the fermentation liquid to 4.5 with hydrochloric acid solution, and precipitating at 25 deg.C for 70 min; 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 liquid to the salt solution is 0.12 g/mL;

example 3

A method of making soft waffles 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 konjac 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; storing them separately for use;

s2, mixing the konjac flour, the span 20, the modified angelica keiskei extract and distilled water, and then uniformly mixing and stirring the obtained mixed components by using an electric egg beater, and storing the obtained mixed components for later use;

s3, mixing the high gluten flour, the egg liquid, the safflower seed oil, the milk powder and the baking powder, and baking the obtained mixture for 5min by using an electric egg beater; adding the mixed components obtained in the step S2 into the mixture, continuing beating for 5min, adding the rest raw materials into the mixture, beating for 8min, and recording the obtained mixture as mixed slurry;

s4, preheating the waffle machine for 3min, and then brushing oil; then quickly filling the mixed slurry into a waffle machine; uniformly baking the waffles by rotating the waffle maker; wherein, the front and the back are alternately baked for a plurality of times in the baking process, the baking time of the front is 2min each time, and the baking time of the back is 2 min; taking out the waffles when the two sides of the waffles are baked to be golden yellow; then cooling to room temperature under natural conditions and packaging to obtain the soft waffle finished product.

The preparation method of the modified angelica keiskei extract comprises the following steps: respectively adding xylitol, Angelica keiskei extract and fructus crataegi micropowder with particle size of 4.5% into beta-cyclodextrin aqueous phase dispersion with solid-to-liquid ratio of 6g/L, 10g/L and 4 g/L; and ultrasonically dispersing the obtained mixed phase for 20min, placing the mixed phase in a spray dryer for spray drying, and then 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:

taking a proper amount of angelica keiskei leaves, cleaning the angelica keiskei leaves, and then transferring the angelica keiskei leaves into a drying box for drying treatment; then crushing and grinding the dried angelica keiskei leaves into micro powder, and storing 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 the temperature of 40 ℃; after fermentation, raising the temperature of the fermentation tank to 95 ℃, and inactivating at the temperature for 10 min;

III, after the fermentation is finished, removing protein from the obtained filtrate, carrying out reduced pressure concentration treatment, and then carrying out spray drying treatment; then grinding the obtained solid micro powder to 300-mesh micro powder, wherein the obtained micro powder is the angelica keiskei extract; the purity of the chalcone in the angelica keiskei koidz extract is 96.6 percent through HPLC detection.

In the step I, the angelica keiskei leaves are ground to 200 meshes of particles.

The fermentation strain used in step II is yeast with concentration of 2 x 10⁸CFU/mL。

And step II, continuously introducing sterile oxygen into the fermentation tank during fermentation, wherein the aeration ratio of the sterile oxygen is 3 per thousand vvm.

In step III, the method for removing protein comprises the following steps: after fermentation, adding a proper amount of salt solution into the fermentation liquor in the fermentation tank, adjusting the pH value to 11, mixing and stirring uniformly, and leaching for 70min at the temperature of 45 ℃; adjusting pH of the fermentation liquid to 4.8 with hydrochloric acid solution, and precipitating at 30 deg.C for 80 min; 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 liquid to the salt solution is 0.15 g/mL;

comparative example 1: the soft waffles prepared in example 1 of the invention were different in that the starting material did not contain safflower seed oil;

comparative example 2: the soft waffles prepared in example 1 of the invention are different in that the raw material does not contain modified Angelica keiskei extract;

and (3) effect testing:

the wafers prepared by examples 1 to 3 of the present invention were respectively referred to as experimental examples 1 to 3; the wafers prepared by comparative examples 1 to 2 were respectively referred to as comparative examples 1 to 2; then, one part of each of the wafers prepared in the experimental examples 1 to 3 and comparative examples 1 to 2 was selected and tested for each property,

1. and (3) testing the lipid-lowering effect: dosage and time of the subject and the health food: 6 subjects were selected from a community in Xiamen, Fujian province, with unlimited genders. The aged 40-65 years old has good physical health condition, no obvious diseases of brain, heart, liver, lung, kidney and blood, no long-term medicine taking history, and the volunteers are tested to ensure the matching; randomly dividing the raw materials into 6 groups, and eating the waffles prepared in examples 1-3 and comparative examples 1-2 respectively, wherein the eating amount is 200-300 g; then the CHOL value, the TG value and the HDL-C value before and after eating are respectively measured; the data obtained are reported in table 1:

2. and (3) testing the blood pressure reduction effect: selecting 50 volunteers with the age of 40-60 years from a certain community in Xiamen city of Fujian province, eating 30g of the soft waffles prepared in the examples 1-3 and the comparative examples 1-2 every day for one month continuously; one month later, the blood pressure was reviewed and recorded, and the data obtained are reported in table 2:

3. and (3) testing the mouthfeel: please apply 50 volunteers aged 18-50 years to try on the waffles prepared in examples 1-3 and comparative examples 1-2, and evaluate the taste and whether the appetizing effect is achieved, and the evaluation results are recorded in table 2:

TABLE 1

TABLE 2

As can be seen from the relevant data in tables 1 and 2, the soft waffles prepared according to the invention are not only rich in nutrition, can provide abundant amino acids for human bodies, but also have high health care value; in addition, the low-sugar compound feed also has the characteristics of low sugar and the function of appetizing, and can effectively increase the appetite of users. Therefore, the soft waffles prepared by the method have wider market prospect and are more suitable for popularization.

The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present 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 solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the corresponding technical solutions.