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Honeycomb-shaped crisp original taste coconut crisp chips

A honeycomb-shaped, coconut-like technology, applied in the field of honeycomb-shaped crunchy coconut chips, can solve the problems of difficulty in exerting fragrance, tough and chewy coconut chips, and no market, etc., and achieve stable product quality, simple equipment, and easy operation.

Active Publication Date: 2013-04-24
周明 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the dried fruit products developed with coconut meat on the market include sugar-wrapped coconut corners (slices), coconut crispy cakes (slices), dried coconut flakes, shredded coconut, shredded coconut, coconut milk, coconut juice, coconut sugar, etc., but these There are several deficiencies in the product: (1) the coconut meat is cut into corners or flakes, steamed and cooked, and coated with sugar to dry, such as sugar-coated coconut corners (sheets), desiccated coconut, and shredded coconut. The aroma of oil and protein is difficult to play, and the sweetness of sugar coating masks the unique flavor of coconut
(2) Squeeze the coconut juice out of the coconut meat, and then transfer the coconut juice into the dough in a certain proportion to make crispy cakes (pieces), such as coconut crispy cakes (pieces); or make coconut juice into drinks , such as coconut milk, coconut water; or coconut milk and other ingredients blended into candies, such as coconut sugar; because its main ingredients are flour and other ingredients, it lacks the unique original flavor and texture of coconut
(3) Cut the coconut meat into flakes and bake them directly, such as dried coconut flakes. Since the coconut meat is rich in protein, coconut oil, pectin and other substances, these substances are highly condensed after baking, making the coconut flakes tough Hard to chew, currently there is basically no market for this product

Method used

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  • Honeycomb-shaped crisp original taste coconut crisp chips

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The coconut meat is cleaned, cut into triangular coconut flakes, put into the freezer and carry out quick freezing at -5°C for 13 hours, take it out, and at this time, the surface of the coconut meat presents many honeycomb-shaped irregular pores ( figure 1 A), the surface pores of coconut meat are randomly counted and measured (the results are shown in Table 1). Dry the coconut meat in an oven at 90°C for 2 hours, take out the syrup (the sugar content is adjusted according to the taste), put it in the oven and adjust it to 180°C, and bake for 15 minutes until the surface of the coconut flakes is golden Yellow and crispy in texture, take it out, balance the temperature to room temperature, and get sweet honeycomb-shaped crispy original coconut chips, packaged.

Embodiment 2

[0018] The coconut meat is cleaned, cut into square coconut flakes, put into the freezer and carry out -10 ℃ quick freezing for 8 hours, take it out, and now the surface of the coconut meat presents many honeycomb irregular pores ( figure 1 B), carry out random count measurement to the surface porosity of coconut meat (results are shown in Table 1). Dry the coconut meat in an oven at 100°C for 1 hour, take out the syrup (the sugar content is adjusted according to the taste), put it in the oven and adjust it to 190°C, and bake for 10 minutes until the surface of the coconut flakes is golden Yellow and crispy in texture, take it out, balance the temperature to room temperature, and get sweet honeycomb-shaped crispy original coconut chips, packaged.

Embodiment 3

[0020] Clean the coconut meat, cut it into small pieces of coconut flakes, put it in the freezer for quick freezing at -15°C for 6 hours, and take it out. At this time, the surface of the coconut meat presents many honeycomb-shaped irregular pores. Random count measurements (results in Table 1). Dry the coconut meat in an oven at 95°C for 2 hours, take it out, then put it in the oven and adjust it to 200°C, bake for 8 minutes, bake until the surface of the coconut flakes is golden yellow and the texture is crispy, take it out, Equilibrate the temperature to normal temperature to obtain the original flavor nest-shaped crunchy original coconut crisps, and pack them.

[0021] The surface of the coconut meat after the quick-freezing treatment was observed, and it was found that the surface of the coconut meat after the quick-freezing treatment showed many honeycomb-shaped irregular pores. Take pictures of the test samples and display them (see figure 1 A, B, C), although the col...

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Abstract

The invention relates to honeycomb-shaped crisp original taste coconut crisp chips. A method for preparing the crisp chips comprises the following steps of: cutting copra into slices or small pieces; quick-freezing; taking out and roasting to obtain coconut crisp chip raw materials; blending the coconut crisp chip raw materials with traditional food flavoring agents, roasting until the surfaces of the coconut chips are golden yellow, and the coconut chips are fragrant and crisp, and taking out; balancing the temperature of the coconut chips to normal temperature to obtain the honeycomb-shapedcrisp original taste coconut crisp chips; and packaging. In the invention, the internal structure of the copra is changed to form a lot of honeycomb-shaped holes through the quick-freezing treatment,and through roasting, protein and coconut oil contained in the copra give out strong fragrance, thereby the crisp chips maintain the specific original fragrance of the copra. The invention has the characteristics of simple process, simple equipment, easy operation, stable product quality, and the like.

Description

technical field [0001] The invention relates to a food, in particular to a honeycomb-shaped crispy original-flavor coconut crisp prepared from coconut meat. Background technique [0002] Cocos (Cocos nucifera L) is produced in tropical regions and is the fruit of the coconut tree. It is composed of a fibrous outer layer and a large nut with edible thick flesh. In my country, it is mainly distributed in various parts of Hainan, and the planting area accounts for more than 50% of the country. . The edible thick meat in the coconut nut, that is, coconut meat, is the main raw material of coconut products. For a long time, coconut series products have been the main characteristic agricultural products and tourism products in Hainan Province. With the construction of Hainan International Tourism Island, more and better products are needed. Special tourism products meet the needs of the market. Therefore, it is of practical significance to research and develop crispy and delicious ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 周明周焓
Owner 周明
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