Preparation and Study of Morel and Banana Waffles  

作　　者：Xiaoyan LAN Zongyu LIANG Xinyu XIE 

机构地区：[1]College of Wuliangye Technology and Food Engineering,Yibin Vocational and Technical College,Yibin 644000,China

出　　处：《Agricultural Biotechnology》2023年第1期24-27,共4页农业生物技术（英文版）

基　　金：Supported by Scientific Research Project of Yibin Vocational and Technical College (ZRKY21YB-10);Science and Technology Research Platform Project of Yibin Vocational and Technical College (ybzy21kypt-02)。

摘　　要：[Objectives]The processing technology of morel and banana waffles was studied with morels and bananas as raw materials. [Methods]Four variable factors of morels, bananas, pure milk and white granulated sugar were investigated with sensory evaluation as the evaluation index. The optimal fermentation conditions were determined on the basis of single-factor tests and an orthogonal test. [Results] The best addition proportions of variable factors for morel and banana waffles were 15 g of banana paste, 40 ml of pure milk, 15 g of white granulated sugar, and 1.5 g of morel powder, and those of other factors were 20 ml of egg liquid(whole egg), 35 g of low-gluten flour, 10 g of corn starch, 1 g of baking powder and 2 g of butter. Under these conditions, the morel and banana waffles had moderate shape, delicate taste, bright color and special flavor of raw materials. [Conclusions] This study provides a theoretical basis for the emergence and popularization of new taste and formulas of waffles.

关 键 词：Waffles MOREL BANANA FLAVOR 

分 类 号：TS971[轻工技术与工程]