CN113396955A - Additive-free leavening agent wafer biscuit and preparation method thereof - Google Patents
Additive-free leavening agent wafer biscuit and preparation method thereof Download PDFInfo
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- CN113396955A CN113396955A CN202110768699.6A CN202110768699A CN113396955A CN 113396955 A CN113396955 A CN 113396955A CN 202110768699 A CN202110768699 A CN 202110768699A CN 113396955 A CN113396955 A CN 113396955A
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- additive
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- corn starch
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/24—Partially or completely coated products coated after baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/28—Partially or completely coated products characterised by the coating composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to an additive-free leavening agent wafer biscuit which is prepared from the following raw materials, does not contain food additives, and comprises the following components: wheat flour, pregelatinized corn starch, butter, corn oil, yoghurt powder, trehalose, milk powder and water. The invention has the beneficial effects that: the waffle without the leavening agent is not added with any other additives, and is more suitable for infants and preschool children; the pregelatinized waxy corn starch is used for replacing sodium bicarbonate or ammonium bicarbonate, so that the sodium content of the product is not increased, and the effect of crisp mouthfeel is achieved; the shortening is replaced by natural butter. The butter has high nutritive value, is extracted from milk, and is safer and more reliable.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to an additive-free leavening agent wafer biscuit and a preparation method thereof.
Background
The baby is in the development stage, but because the stomach capacity is small, and the child is lively and active, the energy consumption is large, and the energy taken in one meal is not enough to maintain the next meal, so that snacks are added between two meals for two times, the insufficient heat and vitamins can be supplemented, and the energy required by physical activities is kept. Since children are small in their months of age, there is a need for foods that provide healthy nutrition to babies. From the foods, the baby can not only supplement energy and taste various flavors, but also take nutrients such as vitamins, cellulose, calcium and the like, and is an ideal snack.
The wafer biscuit is a multi-layer sandwich biscuit with a porous structure and stuffing filled between the wafer sheets, and has the characteristics of crispness and easy eating. The traditional wafer biscuit consists of two parts of a single biscuit piece and stuffing, wherein wheat flour (or glutinous rice flour) and starch are used as main raw materials, auxiliary materials such as an emulsifier, a leavening agent and the like are added, loose porous flaky light-flavor biscuit skin is prepared by mixing, pouring and baking, and two-layer or multi-layer biscuits with sandwich materials such as sugar, grease and the like are usually added between the biscuit skin. Common food additives for wafer biscuits include phospholipids (emulsifiers), and common leavening agents include ammonium bicarbonate and sodium bicarbonate. The leavening agent is usually used in the cake crust to achieve the effect of leavening the cake crust. The ammonium bicarbonate and the sodium bicarbonate are decomposed to generate gas under the heating condition, so that the cake crust is filled with bubbles to be bulked, thereby achieving the effect of bulking the biscuit. Almost all biscuits are made with the addition of one or both of these chemicals. Ammonium bicarbonate is directly decomposed into ammonia and carbon dioxide in the production process, and almost no residue exists, but because ammonium bicarbonate can generate ammonia in the production process, the workshop environment can be influenced, and most manufacturers can still select sodium bicarbonate. Sodium bicarbonate is heated to produce sodium carbonate, water and carbon dioxide, which have no environmental impact, but sodium carbonate remains in the product. Ammonium bicarbonate, sodium bicarbonate and the like are national accepted safe food additives. The additive is added into food according to the requirement limit range of GB2760 (national standard of food additives). The reasonable diet food containing additives is harmless to human body. However, sodium carbonate which is decomposed after sodium bicarbonate is heated contains sodium ions, and researches show that excessive intake of sodium is closely related to adult hypertension, heart disease and the like, and when the intake of the adult sodium is reduced to below 2000mg per day, the effect of reducing the hypertension is more obvious, so that the current Chinese nutrition society recommends that the intake of the adult sodium per day should not exceed 2000mg (equivalent to 5g of salt); the sodium intake of infants aged 7-24 months should not exceed 350-700mg/d (equivalent to 0.9-1.8 g of salt). Various organs such as kidney and liver of 7-24 month old infants are not mature, and excessive intake of sodium may increase kidney burden. Studies have observed that early-birth formula-fed infants have slightly larger kidneys than breast-fed infants, presumably related to a high sodium intake and a high renal load in formula-fed infants.
The sanitary industry standard WS/T678-2020 infant complementary food adding nutrition guide 5.3 seasoning requirements of the people's republic of China are mentioned: the complementary food should keep original taste, and salt, sugar and pungent flavoring agent should not be added within 12 months of age. A light tasting diet was tried gradually after 1 year of age. The control of snacks by children is poor and there may be cases where the food additive is taken in excess if a plurality of foods containing the same food additive are consumed on the same day. The children in development stage eat the puffed food containing additives excessively, which is not good for health.
Shortening is commonly used in wafer biscuit fillings, and is converted from the word short (short), which means that when such a fat is used to process biscuits and the like, the product is very crisp, so the fat with such a property is called "shortening". It refers to solid oil obtained by quenching and kneading refined animal and vegetable oil, hydrogenated oil or mixture of the above oil, or solid or fluid oil product obtained without quenching and kneading. Shortening has processability such as plasticity and emulsifiability, is not suitable for direct eating, and is used for processing cakes, bread or fried foods, so that the shortening has good processability. However, the shortening contains hydrogenated oil, and may contain a large amount of trans fatty acids. Trans fats can be divided into two categories, one natural and one artificial. Natural trans fatty acid exists in beef and mutton and milkThe content is not high; the trans-fats produced by artificial production, such as hydrogenated vegetable oil and margarine, are high in content. Scientific research proves that too much intake of trans-fatty acid can affect fertility, influence fertility, reduce memory, easily cause obesity and increase wind suffering from cardiovascular diseasesDanger (Risk)。
In view of this, this patent is filed.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides an additive-free leavening agent wafer biscuit and a preparation method thereof.
The invention aims to provide a waffle without an added leavening agent.
It is a further object of the present invention to provide a method of making the above-described additive-free leavening agent-containing wafer.
An additive-free leavener wafer according to a specific embodiment of the present invention is prepared from raw materials, excluding food additives, comprising: wheat flour, pregelatinized corn starch, butter, corn oil, yoghurt powder, trehalose, milk powder and water.
In a preferred embodiment of the present invention, the raw materials comprise a biscuit wrapper and a centre-fill coating, the biscuit wrapper comprising: wheat flour, pregelatinized corn starch and water; the weight ratio of the wheat flour to the pregelatinized corn starch is 25-30: 2; the sandwich coating comprises the following components in parts by weight: 30-32 parts of butter; 20-22 parts of trehalose; 24-25 parts of milk powder; 10-11 parts of yoghurt powder and 10-11 parts of corn oil.
In a non-additive leavening wafer according to an embodiment of the present invention, further, the amount of water added to the crust material is 2-5 times the total weight of the wheat flour and pregelatinized corn starch.
Preferably, the amount of water added is 2.5 to 3 times the total weight of the wheat flour and the pregelatinized corn starch.
In a non-additive leavening wafer according to an embodiment of the present invention, further, the viscosity of the pregelatinized waxy corn starch is 400-.
A method of making an additive-free leavener wafer according to an embodiment of the present invention, the method comprising the steps of:
(1) preparing a biscuit skin material: weighing wheat flour, pregelatinized waxy corn starch and water according to the weight ratio, sieving the wheat flour and the pregelatinized waxy corn starch, uniformly mixing, adding the water, mixing again, pulping, filtering to form a cake crust material for later use;
(2) preparation of the sandwich coating: weighing butter, corn oil, yoghurt powder, trehalose and milk powder according to the weight ratio, and uniformly mixing and stirring to form the sandwich coating;
(3) baking: baking the cake crust material obtained in the step (1) to obtain cake crust;
(4) and (3) laminating and forming: coating the sandwich coating obtained in the step (2) on the cake skin obtained in the step (3), and then stacking the cake skins neatly to form a semi-finished product of the wafer biscuit;
(5) cooling and cutting into blocks: and (4) sequentially cooling and cutting the wafer biscuit semi-finished product obtained in the step (4) to obtain the wafer biscuit without the leavening agent.
According to the preparation method of the waffle without adding the leavening agent, in the step (1), the crust material is filtered by a 100-200-mesh filter screen.
According to the preparation method of the waffle without the added leavening agent, in the step (1), the wheat flour and the pregelatinized waxy corn starch are sieved by a sieve with 80-100 meshes.
According to the preparation method of the waffle without adding leavening agents, in the step (3), the baking temperature is 130-220 ℃, and the baking time is 2-3 minutes.
According to the preparation method of the waffle without adding leavening agents, in the step (5), cooling is carried out through a cooling tunnel, the cooling temperature is 20-25 ℃, and the cooling time is 30-40 seconds.
According to the preparation method of the waffle without adding leavening agents, in the step (4), the cake skins are stacked, specifically, four layers of cake skins contain three layers of sandwich coatings.
The invention uses the pregelatinized waxy corn starch to replace sodium bicarbonate or ammonium bicarbonate, does not add other additives, does not increase the sodium content of the product, and simultaneously achieves the effect of crisp mouthfeel.
The pregelatinized starch is a product obtained by performing pre-gelatinization treatment on starch. Starch is insoluble in water at normal temperature, but when the water temperature is over 53 ℃, the physical properties of the starch are obviously changed. The characteristic of starch that swells and splits at high temperature to form a homogeneous pasty solution is called gelatinization of starch. The raw starch is heated in water until the micelle structure is completely collapsed, and starch molecules form single molecules and are surrounded by water to form a solution state. The gelatinization temperature of starch must reach a certain degree, the gelatinization temperature of different starches is different, the particle size of the same starch is different, the gelatinization temperature is different, the gelatinization is carried out before the particle size is large, and the gelatinization is carried out after the particle size is small. The effect of starch granules swelling, disintegrating and forming a homogeneous pasty solution in water at a suitable temperature (the temperature required for starches from various sources is different, generally 60-80 ℃) is called gelatinization. The essence of gelatinization is that hydrogen bonds between starch molecules in ordered and disordered (crystalline and amorphous) states in starch grains are broken, and the starch grains are dispersed in water to form a colloidal solution.
The pregelatinized starch has strong water retention, and can be used in baked food, such as cake and bread, by adding about 4% of pregelatinized starch, the product can keep soft and fluffy, and has antiaging effect. In addition, the product can be used as humectant for surface icing of western-style pastry, and can also inhibit sucrose crystallization. Common pregelatinized starches include pregelatinized tapioca starch, pregelatinized corn starch, and pregelatinized potato starch, which have different respective characteristics. The starch used in the invention is pre-gelatinized waxy corn starch, and is obtained by gelatinizing the waxy corn starch. The sticky property of the waxy corn starch subjected to physical gelatinization is enhanced, the waxy corn starch is added into the wafer wrapper, the swelling property of the waxy corn starch is utilized to enable the wrapper to achieve the effect of fluffy and crisp, and the pregelatinized waxy corn starch belongs to food raw materials, does not belong to food additives, and is added into the wrapper, so that the risk of sodium intake exceeding the standard is not worried. The pregelatinized starch is applied to the wafer biscuits to achieve the fluffy effect, and is not used by people at present in the market, because the addition of the sodium bicarbonate is simpler and more convenient, the addition of the pregelatinized starch needs to be mixed with the wheat flour and the water in a certain proportion to achieve the effect of fluffy wafer wrappers of the wafer biscuits.
The invention adopts natural butter to replace shortening. Butter (Butter) is a solid oil processed from milk, and is obtained by filtering part of water from the thick matter on the upper layer after stirring fresh milk. Fat-soluble nutrient components in milk are all contained in milk fat, and comprise vitamin A, vitamin D, a small amount of vitamin K, carotene and the like. Butter is therefore an excellent source of vitamin a and vitamin D, and its yellow color is derived from carotene. The butter has high nutritive value, is extracted from milk, and is safer and more reliable.
Margarine and natural butter differ as follows:
1. different raw materials
The margarine is a kind of butter made up by using one or several animal fats as main raw material and adding food additive, edible salt and emulsifying agent and flavouring material of butter, etc.. The natural butter is a delicious food processed by taking milk as a main raw material, and is grease obtained by stirring fresh milk and removing water.
2. Nutrient composition
The nutrient components of margarine and natural butter are also significantly different because margarine contains pigments and preservatives and various additives, which are harmful to the human body although it also contains some fats and nutrients beneficial to the human body, whereas natural butter is an existence of a very high nutritional value, which contains not only amino acids and various vitamins but also unsaturated fatty acids and various minerals beneficial to the human body.
3. Different taste
Margarine and natural butter are also obviously different in taste because the margarine is added with various food additives, pigments, essences and the like in the manufacturing process, and ingredients are added, so that the margarine has strong fragrance after being prepared, but the milk fragrance is relatively light, while the natural butter is a nutrient extracted from milk, has strong milk fragrance and is not easy to eat, which is an important difference between the margarine and the natural butter.
4. Edible effect
The margarine and the natural butter are also obviously different in edible effect, because the nutritive value of the margarine is far lower than that of the natural butter, the margarine eaten by people can absorb some food additives, the pathological changes of human organs are easily caused after a long time, and people can absorb rich nutrition after eating the natural butter, can nourish the body, relieve the body deficiency, promote the body to absorb calcium, and improve the health level of human bone joints.
Phospholipid is generally added into the wafer biscuit, the phospholipid can have the effects of oxidation resistance and emulsification, the phospholipid is beneficial and harmless to most people, but people with hyperlipidemia are not suitable for eating more phospholipid, and the condition is aggravated by eating more phospholipid. Meanwhile, lecithin is contained in the phospholipid, so that people suffering from cardiovascular diseases, peptic ulcer and diseases on the kidney are not suitable for taking too much lecithin. The wafer biscuit disclosed by the invention is not added with any additive or phospholipid, and is suitable for more people to eat.
Compared with the prior art, the invention has the following beneficial effects:
(1) the waffle without the leavening agent is not added with any other additives, and is more suitable for infants and preschool children;
(2) the pregelatinized waxy corn starch is used for replacing sodium bicarbonate or ammonium bicarbonate, so that the sodium content of the product is not increased, and the effect of crisp mouthfeel is achieved;
(3) the invention adopts natural butter to replace shortening. Butter is an excellent source of vitamin a and vitamin D, and its yellow color is derived from carotene. The butter has high nutritive value, is extracted from milk, and is safer and more reliable.
(4) Phospholipid is also added into the wafer biscuit generally, the phospholipid can play the roles of oxidation resistance and emulsification, but the phospholipid also belongs to an additive, and meanwhile, people suffering from hyperlipidemia are not suitable for eating more phospholipid, and the condition of the disease is aggravated by eating more phospholipid; meanwhile, lecithin is contained in the phospholipid, so that people suffering from cardiovascular diseases, peptic ulcer and diseases on the kidney are not suitable for taking too much lecithin. The wafer biscuit of the invention is not added with phospholipid, but the finished product still has better mouthfeel because of the addition of the pregelatinized waxy corn starch.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
FIG. 1 shows a process flow diagram according to specific example 3 of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The pregelatinized waxy corn starch used in the following examples was purchased from hangzhou purosin starch, inc; the preparation can also be carried out by the following preparation method: adding water into the waxy corn starch for size mixing, sequentially carrying out pretreatment, roller drying, crushing, screening and sieving to obtain the pre-gelatinized waxy corn starch.
In some more specific embodiments, the no-added leavener wafer is prepared from raw materials comprising a crust material and a center-fill coating, the crust material comprising: wheat flour, pregelatinized corn starch and water; the weight ratio of the wheat flour to the pregelatinized corn starch is 25-30: 2; the sandwich coating comprises the following components in parts by weight: 30-32 parts of butter; 20-22 parts of trehalose; 24-25 parts of milk powder; 10-11 parts of yoghurt powder and 10-11 parts of corn oil.
The addition amount of water in the biscuit wrapper is 2-5 times of the total weight of the wheat flour and the pre-gelatinized corn starch.
The preparation method of the waffle without the leavening agent comprises the following steps:
(1) preparing a biscuit skin material: weighing wheat flour, pregelatinized waxy corn starch and water according to the weight ratio, sieving the wheat flour and the pregelatinized waxy corn starch, uniformly mixing, adding the water, mixing again, pulping, filtering to form a cake crust material for later use;
(2) preparation of the sandwich coating: weighing butter, corn oil, yoghurt powder, trehalose and milk powder according to the weight ratio, and uniformly mixing and stirring to form the sandwich coating;
(3) baking: baking the cake crust material obtained in the step (1) for 2-3 minutes to obtain cake crust;
(4) and (3) laminating and forming: coating the sandwich coating obtained in the step (2) on the cake skin obtained in the step (3), and then stacking the cake skins neatly to form a semi-finished product of the wafer biscuit;
(5) cooling and cutting into blocks: and (4) sequentially cooling and cutting the wafer biscuit semi-finished product obtained in the step (4) to obtain the wafer biscuit without the leavening agent.
The following are more specific examples:
example 1
This example provides an additive-free leavening agent wafer made from the following raw materials, the raw materials including a crust material and a center coating, the crust material comprising: wheat flour, pregelatinized corn starch and water; the weight ratio of the wheat flour to the pregelatinized corn starch is 25: 2, the addition amount of water in the cake crust material is 2 times of the total weight of the wheat flour and the pregelatinized corn starch; the sandwich coating comprises the following components in parts by weight: 30kg of butter; 22kg of trehalose; 24kg of milk powder; 11kg of yoghurt powder and 10kg of corn oil.
The preparation method of the waffle without the leavening agent comprises the following steps:
(1) preparing a biscuit skin material: weighing wheat flour, pregelatinized waxy corn starch and water according to the weight ratio, sieving the wheat flour and the pregelatinized waxy corn starch, uniformly mixing, adding the water, mixing again, pulping, and filtering by using a filter screen with 200 meshes to form a cake skin material for later use;
(2) preparation of the sandwich coating: weighing butter, corn oil, yoghurt powder, trehalose and milk powder according to the weight ratio, and uniformly mixing and stirring to form the sandwich coating;
(3) baking: baking the cake crust material obtained in the step (1) at the temperature of 130-220 ℃, wherein the baking speed of a baking oven is 15-31 slices/min, and the baking time is 2-3 min, so as to obtain the cake crust;
(4) and (3) laminating and forming: coating the sandwich coating obtained in the step (2) on the cake skin obtained in the step (3), and then stacking the cake skins neatly to form a semi-finished product of the wafer biscuit;
(5) cooling and cutting into blocks: and (4) cooling the wafer biscuit semi-finished product obtained in the step (4) sequentially through a cooling tunnel, and cutting to obtain the wafer biscuit without the added leavening agent.
Example 2
This example provides an additive-free leavening agent wafer made from the following raw materials, the raw materials including a crust material and a center coating, the crust material comprising: wheat flour, pregelatinized corn starch and water; the viscosity of the pregelatinized waxy corn starch is 400-1200 BU; the weight ratio of the wheat flour to the pregelatinized corn starch is 30: 2, the addition amount of water in the cake crust material is 2-2.5 times of the total weight of the wheat flour and the pregelatinized corn starch; the sandwich coating comprises the following components: 32kg of butter; 20kg of trehalose; 25kg of milk powder; 10kg of yoghurt powder and 11kg of corn oil.
The preparation method of the waffle without the leavening agent comprises the following steps:
(1) preparing a biscuit skin material: weighing wheat flour, pregelatinized waxy corn starch and water according to the weight ratio, sieving the wheat flour and the pregelatinized waxy corn starch by adopting a sieve of 80-100 meshes, uniformly mixing, adding the water, mixing again, pulping, and filtering by using a filter screen of 100 meshes and 200 meshes to form a cake skin material for later use;
(2) preparation of the sandwich coating: weighing butter, corn oil, yoghurt powder, trehalose and milk powder according to the weight ratio, and uniformly mixing and stirring to form the sandwich coating;
(3) baking: baking the cake crust material obtained in the step (1) at the temperature of 130-220 ℃, wherein the baking speed of a baking oven is 15-31 slices/min, and the baking time is 2-3 min, so as to obtain the cake crust;
(4) and (3) laminating and forming: coating the sandwich coating obtained in the step (2) on the cake crust obtained in the step (3), then stacking the cake crust neatly, wherein the cake crust is stacked into four layers of cake crust, and the three layers of sandwich coating are coated on the four layers of cake crust to form a semi-finished product of the wafer biscuit;
(5) cooling and cutting into blocks: and (3) cooling the semi-finished product of the wafer biscuit obtained in the step (4) through a cooling tunnel, wherein the cooling temperature is 20-25 ℃, the cooling time is 30-40 seconds, and then cutting to obtain the wafer biscuit without the added leavening agent.
Example 3
This example provides an additive-free leavening agent wafer made from the following raw materials, the raw materials including a crust material and a center coating, the crust material comprising: wheat flour, pregelatinized corn starch and water; the viscosity of the pregelatinized waxy corn starch is 400-1200 BU; the weight ratio of the wheat flour to the pregelatinized corn starch is 27: 2, the addition amount of water in the cake crust material is 2.5-3 times of the total weight of the wheat flour and the pregelatinized corn starch; the sandwich coating is 31kg of butter; 21kg of trehalose; 24.5kg of milk powder; 10.5kg of yoghurt powder and 10.5kg of corn oil.
The preparation method of the waffle without the leavening agent comprises the following steps:
(1) preparing a biscuit skin material: checking and accepting the raw and auxiliary materials, weighing the wheat flour, the pre-gelatinized waxy corn starch and the water according to the weight ratio, sieving the wheat flour and the pre-gelatinized waxy corn starch by adopting a sieve with 80-100 meshes, uniformly mixing (batching), adding the water, mixing again, pulping by adopting a pulping machine, filtering the pulp by using a filter screen with 200 meshes to form a cake skin material for later use;
(2) preparation of the sandwich coating: weighing butter, corn oil, yoghurt powder, trehalose and milk powder according to the weight ratio, and uniformly mixing and stirring by using a cream stirrer to form the sandwich coating;
(3) baking: baking the crust material obtained in the step (1) at 130-220 ℃ by using a wafer oven at the oven speed of 15-31 slices/min for 2-3 min to obtain crust;
(4) and (3) laminating and forming: coating the sandwich coating obtained in the step (2) on the cake crust obtained in the step (3) by using a butter machine, stacking the cake crust neatly, and coating three layers of sandwich coating in four layers of cake crust to form a semi-finished product of the wafer biscuit;
(5) cooling and cutting into blocks: and (3) cooling the semi-finished product of the wafer biscuit obtained in the step (4) through a cooling tunnel, wherein the cooling temperature is 20-25 ℃, the cooling time is 30-40 seconds, then cutting the semi-finished product of the wafer biscuit by a shearing machine, and carrying out metal detection to obtain the wafer biscuit without the leavening agent.
Comparative example 1
The only difference between this comparative example and example 3 is that: the pregelatinized corn starch is adopted to replace the pregelatinized waxy corn starch.
Compared with the wafer made in the example 3, the wafer made in the example 3 by adopting the pregelatinized waxy corn starch has finer taste, and the crispness of the wafer and the wafer is basically the same.
Comparative example 2
The only difference between this comparative example and example 3 is that: the pregelatinized sweet potato starch is adopted to replace the pregelatinized waxy corn starch.
Compared with the wafer made in example 3, the wafer made in example 3 by using the pregelatinized waxy corn starch has a more delicate mouthfeel, and the wafer made in comparative example 2 has far less crispness than the wafer made in example 3 by using the pregelatinized waxy corn starch.
Comparative example 3
The only difference between this comparative example and example 3 is that: ammonium bicarbonate is used to replace pre-gelatinized waxy corn starch.
Compared with the wafer made in the example 3, the wafer made by adopting the ammonium bicarbonate as the leavening agent has more delicate taste, but is easier to absorb moisture, and the environment is relatively severe because ammonia bicarbonate is decomposed to generate ammonia gas. The crispness of both was substantially the same.
Comparative example 4
The only difference between this comparative example and example 3 is that: shortening is used to replace natural butter.
Compared with the wafer made in example 3, the wafers made by the two wafers have basically the same mouthfeel and the same crispness.
The waffle without leavening agent obtained in the embodiment 3 of the invention is detected by Hangzhou Hua detection technology, and the detection results are shown in the following table 1:
TABLE 1 test results
| Detecting items | Unit of | The result of the detection | Detection limit | Detection method |
| (Energy) | KJ/100g | 2201 | / | / |
| Protein | g/100g | 9.43 | 0.08 | First method of GB5009.5-2016 |
| Fat | g/100g | 28.5 | / | Second method of GB5009.5-2016 |
| Carbohydrate compound | g/100g | 58.0 | / | / |
| Sodium salt | mg/100g | 64.4 | 0.3 | GB5009.5-2016 third method |
| Trans fatty acids | g/100g | 0 | / | / |
From table 1, it can be seen that the additive-free leavener wafer of the present invention has a higher protein content and a lower fat content; the pre-gelatinized waxy corn starch is used for replacing a swelling agent, phospholipid is not added, the temperature is 25 ℃ when the pre-gelatinized waxy corn starch is cooled to become crisp, and the degree of crispness and flexibility are good.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. An additive-free leavening wafer wherein the additive-free leavening wafer is prepared from raw materials which do not include food additives, the raw materials comprising: wheat flour, pregelatinized corn starch, butter, corn oil, yoghurt powder, trehalose, milk powder and water; preferably, the food additive is a leavening agent.
2. An additive-free leavener wafer according to claim 1, wherein the raw materials comprise a crust material and a center-fill coating, the crust material comprising: wheat flour, pregelatinized corn starch and water; the weight ratio of the wheat flour to the pregelatinized corn starch is 25-30: 2; the sandwich coating comprises the following components in parts by weight: 30-32 parts of butter; 20-22 parts of trehalose; 24-25 parts of milk powder; 10-11 parts of yoghurt powder and 10-11 parts of corn oil.
3. An additive-free leavener wafer according to claim 2 wherein the water is added to the crust material in an amount of 2 to 5 times the combined weight of the wheat flour and the pregelatinized corn starch, preferably in an amount of 2.5 to 3 times the combined weight of the wheat flour and the pregelatinized corn starch.
4. An additive-free leavener wafer according to any of claims 1 to 3 wherein the viscosity of the pregelatinized waxy maize starch is 400-.
5. A process for making an additive-free leavener wafer according to any one of claims 1 to 4, wherein the process comprises the steps of:
(1) preparing a biscuit skin material: weighing wheat flour, pregelatinized waxy corn starch and water according to the weight ratio, sieving the wheat flour and the pregelatinized waxy corn starch, uniformly mixing, adding the water, mixing again, pulping, filtering to form a cake crust material for later use;
(2) preparation of the sandwich coating: weighing butter, corn oil, yoghurt powder, trehalose and milk powder according to the weight ratio, and uniformly mixing and stirring to form the sandwich coating;
(3) baking: baking the cake crust material obtained in the step (1) to obtain cake crust;
(4) and (3) laminating and forming: coating the sandwich coating obtained in the step (2) on the cake skin obtained in the step (3), and then stacking the cake skins neatly to form a semi-finished product of the wafer biscuit;
(5) cooling and cutting into blocks: and (4) sequentially cooling and cutting the wafer biscuit semi-finished product obtained in the step (4) to obtain the wafer biscuit without the leavening agent.
6. An additive-free leavener wafer according to claim 5 wherein in step (1) the crust material is filtered through a 100-200 mesh screen.
7. The additive-free leavener wafer of claim 5, wherein in step (1), the wheat flour and the pregelatinized waxy corn starch are screened through a 80-100 mesh screen.
8. An additive-free leavener wafer according to claim 5 wherein in step (3) the baking temperature is from 130 ℃ to 220 ℃ and the baking time is from 2 to 3 minutes.
9. An additive-free leavener wafer according to claim 5 wherein in step (5) cooling is carried out by passing through a cooling tunnel at a temperature of 20 to 25 ℃ for a period of 30 to 40 seconds.
10. An additionless leavening agent wafer according to claim 5, wherein in step (4) the crust is laid up, in particular four layers of crust, with a three layer sandwich coating.
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