阅读说明：本技术 果酱发酵型华夫饼及其制备方法 (Jam fermented waffle and preparation method thereof ) 是由 陈义 吕莉莉 苗宇 杨晓勇 叶恒强 罗远胜 涂伟 于 2020-07-22 设计创作，主要内容包括：本申请提供了一种果酱发酵型华夫饼,其配料包含高筋面粉,鸡蛋液,白砂糖,果酱,海藻糖,黄油,山梨糖醇,甘油,水,全脂奶粉,干酵母,食盐,碳酸氢钠；本申请的果酱发酵华夫饼可以在工业自动煎饼机上稳定生产,并通过加入海藻糖和碳酸氢钠解决了果酱发酵华夫饼的局部变硬问题。(The application provides a jam fermented waffle, which comprises high gluten flour, egg liquid, white granulated sugar, jam, trehalose, butter, sorbitol, glycerol, water, whole milk powder, dry yeast, salt and sodium bicarbonate as ingredients; the jam fermentation waffle can be stably produced on an industrial automatic pancake machine, and the problem of local hardening of the jam fermentation waffle is solved by adding trehalose and sodium bicarbonate.)

1. The jam fermentation type waffle is characterized by comprising the following ingredients of 1000 parts of strong flour 800-.

2. The jam-fermented waffle according to claim 1, wherein the ingredients comprise 800 parts of high gluten flour, 200 parts of egg liquid, 100 parts of white granulated sugar, 60 parts of trehalose, 100 parts of jam, 120 parts of butter, 80 parts of sorbitol, 30 parts of glycerol, 520 parts of water, 12 parts of whole milk powder, 7 parts of dry yeast and 6 parts of salt.

3. The jam-fermented wafer according to claim 1 or 2, wherein the ingredients further comprise 7 to 15 parts of sodium bicarbonate.

4. The jam-fermented wafer according to claim 3, wherein the ingredient contains 10 parts of sodium bicarbonate.

5. The jam-fermented wafer according to any one of claims 1 to 4, wherein the jam is strawberry jam.

6. Jam-leavened waffles according to any of claims 1 to 5, prepared according to the following process: (1) stirring at low speed for 30 s in normal temperature environment with high gluten flour, egg liquid, white sugar, trehalose, sorbitol, glycerol, whole milk powder, dry yeast, and optional sodium bicarbonate; (2) adding water with the temperature of 20 ℃, stirring for 2 minutes at a low speed, and stirring for 5 minutes at a medium speed; (3) adding butter after the dough is smooth, and stirring at medium speed for 5 minutes; adding jam, and stirring at medium speed for 1 minute; controlling the final temperature of the dough to be 28 ℃; (4) fermenting the prepared dough for 4-5 hours at 28 ℃ in an environment with the humidity of 75%; (5) pouring the fermented dough into a pancake machine for grouting, and baking for 3-4 minutes at the baking parameter of 160 ℃; (6) after baking, automatically demoulding, cooling and packaging.

7. Use of trehalose and/or sodium bicarbonate to reduce the problem of local hardening of fermented wafer by jams.

8. Use according to claim 7, wherein the weight ratio of trehalose to sodium bicarbonate in the fermented wafer ingredient is 6: 1.

Technical Field

The invention belongs to the field of food, and relates to a jam fermentation type baked product, in particular to a manufacturing method of waffles.

Background

The traditional waffle comprises a non-fermented or micro-fermented type, is molded by dough and baked directly in a mold, or is made into frozen dough and baked in a mold, and the product has higher sweetness and light fermented flavor; and the traditional waffle production can only be manually operated or semi-manually operated, the process is complex to realize, and the automatic continuous production is difficult to realize due to the problems of quality and uniformity. In the patent CN201610584920.1, the processing and making method of frozen dough is expressed, but the problem of how to realize industrial automatic production is not solved.

The waffle and the jam are common matching with good mouthfeel, and the cake body is generally coated after being made when the waffle and the jam are eaten or produced. If jam is added into the traditional fermented blank body and stirred with the dough, after the product is baked and placed for a period of time, the product has the problem of local hardening due to the action of acid components in the jam and flour, and the taste is poor.

The problems are solved, the jam-fermented dough is automatically produced on an industrial automatic pancake machine, the local hardening problem of jam-fermented waffles is avoided, and the method has important significance for improving the quality/yield of the industrially produced waffles and expanding the sales routes.

Disclosure of Invention

Aiming at the problems, the applicant realizes the production of jam fermented waffles with stable quality on an industrial automatic pancake machine by optimizing the formula and the operation steps, and solves the problem of local hardening of the jam fermented waffles by adding trehalose and sodium bicarbonate.

On the one hand, the application claims to protect a jam fermentation type waffle, the ingredients of which comprise 1000 parts of strong flour 800-.

Further, the ingredients comprise 800 parts of high gluten flour, 200 parts of egg liquid, 100 parts of white granulated sugar, 60 parts of trehalose, 100 parts of jam, 120 parts of butter, 80 parts of sorbitol, 30 parts of glycerol, 520 parts of water, 12 parts of whole milk powder, 7 parts of dry yeast and 6 parts of salt.

Further, the ingredients also comprise 7-15 parts of sodium bicarbonate.

Further, the ingredients also include 10 parts of sodium bicarbonate.

Further, the jam is strawberry jam.

Further, the jam-fermented waffle is prepared according to the following method: (1) stirring at low speed for 30 s in normal temperature environment with high gluten flour, egg liquid, white sugar, trehalose, sorbitol, glycerol, whole milk powder, dry yeast, and optional sodium bicarbonate; (2) adding water with the temperature of 20 ℃, stirring for 2 minutes at a low speed, and stirring for 5 minutes at a medium speed; (3) adding butter after the dough is smooth, and stirring at medium speed for 5 minutes; adding jam, and stirring at medium speed for 1 min. Controlling the final temperature of the dough to be 28 ℃; (4) fermenting the prepared dough for 4-5 hours at 28 ℃ in an environment with the humidity of 75%; (5) pouring the fermented dough into a pancake machine for grouting, and baking for 3-4 minutes at the baking parameter of 160 ℃; (6) after baking, automatically demoulding, cooling and packaging.

Use of trehalose and/or sodium bicarbonate to reduce the problem of local hardening of fermented wafer by jams.

Further, the weight ratio of trehalose to sodium bicarbonate in the fermented wafer ingredients was 6: 1.

Utilize acid component and yeast, flour in the isolated jam of the membrane forming ability of trehalose and the gas production of sodium bicarbonate/fluffy performance in this application, avoid its interference to fermentation process and flour structure change, avoided the local hardening condition of product that jam acid component leads to on the one hand, on the other hand makes the discrimination of jam and cake more obvious, has improved the taste level.

Detailed Description

The waffle ingredients including high gluten flour, eggs/egg liquid, white granulated sugar, trehalose, sorbitol, glycerol, whole milk powder, dry yeast and sodium bicarbonate are all purchased from qualified suppliers on the market, are all common products and have no special additive components.

The pancake machine for preparing waffles is a Yitong YT-10 pancake machine.

Hardness was measured using a SMSTA-XT2i physical tester, 5mm probe, 0.5mm speed per second, 1g force.