Chocolate coconut roll and preparation method thereof

A coconut-flavored roll and chocolate technology, which is applied in the food field, can solve problems such as unreasonable production technology, insufficient nutrition, and single taste, and achieve the effects of not being easy to break, simple preparation method, and good taste

Inactive Publication Date: 2013-08-07
MASHI MANOR NANJING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the egg roll products currently on the market have single ingredients, single taste, unreasonable production technology, and the nutritional value is only provided by eggs, which is not rich in nutrition.

Method used

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  • Chocolate coconut roll and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The chocolate coconut roll comprises an egg roll, a core material filled in the egg roll and a chocolate coating coated on the outside of the egg roll, and the mass ratio of the egg roll, the core material and the chocolate coating is 38:34:24.

[0029] The egg roll is made of the following components by weight: 60-65 parts of wheat flour, 25-30 parts of white sugar powder, 4-6 parts of salad oil, 1-3 parts of water, 0.5-1 part of phospholipid oil, 0.5 parts of egg -1 part, 0.1-0.3 part of refined salt, 0.01-0.10 part of β-carotene;

[0030] The core material is made of the following components by weight: 35-45 parts of anhydrous margarine, 15-25 parts of white sugar powder, 15-20 parts of whole milk powder, 10-15 parts of whey powder, 5 parts of coconut powder -10 parts, 0.3-0.8 parts of lecithin, 0.1-0.2 parts of roasted coconut essence, 0.1-0.2 parts of refined salt, 0.01-0.10 parts of vanillin, 0.01-0.10 parts of ethyl maltol;

[0031] The chocolate coating is made...

Embodiment 2

[0058] The chocolate coconut roll comprises an egg roll, a core material filled in the egg roll and a chocolate coating coated on the outside of the egg roll, and the mass ratio of the egg roll, the core material and the chocolate coating is 40:36:28.

[0059] Chocolate coconut rolls, the egg rolls are made of the following components by weight: 60-65 parts of wheat flour, 25-30 parts of white sugar powder, 4-6 parts of salad oil, 1-3 parts of water, 0.5-30 parts of phospholipid oil 1 part, 0.5-1 part of egg, 0.1-0.3 part of refined salt, 0.01-0.10 part of β-carotene;

[0060] The core material is made of the following components by weight: 35-45 parts of anhydrous margarine, 15-25 parts of white sugar powder, 15-20 parts of whole milk powder, 10-15 parts of whey powder, 5 parts of coconut powder -10 parts, 0.3-0.8 parts of lecithin, 0.1-0.2 parts of roasted coconut essence, 0.1-0.2 parts of refined salt, 0.01-0.10 parts of vanillin, 0.01-0.10 parts of ethyl maltol;

[0061] ...

Embodiment 3

[0089] The chocolate coconut roll comprises an egg roll, a core material filled in the egg roll and a chocolate coating coated on the outside of the egg roll, and the mass ratio of the egg roll, the core material and the chocolate coating is 39:35:26.

[0090] Chocolate coconut rolls, the egg rolls are made of the following components by weight: 61.8 parts of wheat flour, 29.3 parts of white granulated sugar, 5.1 parts of salad oil, 2.0 parts of water, 0.76 parts of lecithin oil, 0.63 parts of eggs, and 0.16 parts of refined salt , 0.06 parts of β-carotene;

[0091] The core material is made of the following components by weight: 40.1 parts of anhydrous margarine, 21.4 parts of white sugar powder, 16.1 parts of whole milk powder, 13.2 parts of whey powder, 8.3 parts of coconut powder, 0.52 parts of lecithin, roasted 0.13 parts of coconut essence, 0.12 parts of refined salt, 0.04 parts of vanillin, 0.026 parts of ethyl maltol;

[0092] The chocolate coating is made of the foll...

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PUM

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Abstract

The invention provides a chocolate coconut roll. The chocolate coconut roll comprises an egg roll, core stuffing which is filled in the egg roll, and a chocolate coating which is coated outside the egg roll; and the egg roll is prepared from the following ingredients: water, white granulated sugar powder, refined salt, phospholipid oil, salad oil, eggs, salt, beta-carotene and wheat flour, the core stuffing is prepared from the following ingredients: anhydrous margarine, lecithin, white granulated sugar powder, refined salt, grease milk powder, coconut powder, whey powder, toasted coconut essence, vanillin and ethyl maltol, and the chocolate coating is prepared from the following ingredients: cocoa butter substitute, lecithin, white granulated sugar powder, refined salt, grease milk powder, maltodextrin, whey powder, roasted coconut essence, vanillin and ethyl maltol. The invention also provides a preparation method of the chocolate coconut roll. The chocolate coconut roll is simple in preparation method, low in cost, rich in nutrients, reasonable in matching, good in taste and fragrant.

Description

technical field [0001] The invention belongs to the field of food, in particular to a chocolate coconut roll and a preparation method of the chocolate coconut roll. Background technique [0002] As a common snack food, egg rolls are golden in color, soft in quality, and rich in egg flavor, and are deeply loved by consumers. They are usually made by baking eggs, flour, sugar, and oil. With the improvement of people's living standards, the requirements for the taste and nutritional value of food are getting higher and higher. come higher. [0003] However, the egg roll products currently on the market have single ingredients, single taste, unreasonable production technology, and the nutritional value is only provided by eggs, which is not nutritious enough. How to improve the mouthfeel and nutritional value of egg rolls is a topic worthy of continuous research by food manufacturers. Contents of the invention [0004] Purpose of the invention: the purpose of the invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/322A23P1/08A23L15/10A23P20/15A23P20/25
Inventor 邵云官郝梅江华严雯
Owner MASHI MANOR NANJING FOOD
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