A kind of coconut pancake and preparation method thereof

A technology for pancakes and coconut fragrance, which is applied to the field of coconut fragrance pancakes and their preparation, can solve the problems of single, unbalanced nutrition, etc., and achieve the effects of low calorific value, maintaining sweetness and complete appearance.

Active Publication Date: 2016-03-09
HAINAN NANGUO FOODSTUFF IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the raw materials for biscuit processing are relatively single. The main nutritional components are carbohydrates, as well as protein, fat, phosphorus, iron, etc., and the overall nutrition is not balanced enough.

Method used

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  • A kind of coconut pancake and preparation method thereof
  • A kind of coconut pancake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A coconut-flavored pancake, comprising the following ingredients in parts by weight: 25 parts by weight of fresh coconut milk, 5 parts of white sugar, 0.5 parts of salt, 50 parts of low-gluten wheat flour, 30 parts of rice flour, 25 parts of glutinous rice flour, 20 eggs, 3 parts of soybean lecithin, 15 parts of whole milk powder, xylitol 10, vegetable oil 1 and water;

[0025] According to the formula of above-mentioned coconut flavor pancake, the preparation method of described coconut flavor pancake comprises the following steps:

[0026] (1) Preparation of fresh coconut juice: remove the white coconut meat obtained from the black skin of the coconut, wash it, and squeeze it to extract the juice;

[0027] (2) Stirring: Add the fresh coconut milk obtained in step (1), as well as white sugar and salt into the beater, and stir at a medium speed for 5-10 minutes until the white sugar and salt are completely dissolved;

[0028] (3) Ingredients: Mix egg milk, soybean leci...

Embodiment 2

[0037] A coconut-flavored pancake, comprising the following ingredients in parts by weight: fresh coconut milk 30, white sugar 6, salt 1.2, low-gluten wheat flour 56, rice flour 35, glutinous rice flour 26, eggs 23, soybean lecithin 4, whole milk powder 18 , xylitol 10, vegetable oil 2 and an appropriate amount of water;

[0038] According to the formula of above-mentioned coconut flavor pancake, the preparation method of described coconut flavor pancake comprises the following steps:

[0039] (1) Preparation of fresh coconut juice: remove the white coconut meat obtained from the black skin of the coconut, wash it, and squeeze it to extract the juice;

[0040] (2) Stirring: Add the fresh coconut milk obtained in step (1), as well as white sugar and salt into the beater, and stir at a medium speed for 5-10 minutes until the white sugar and salt are completely dissolved;

[0041] (3) Ingredients: Mix egg milk, soybean lecithin, whole milk powder, xylitol, vegetable oil and an a...

Embodiment 3

[0050] A coconut-flavored pancake, comprising the following ingredients in parts by weight: 35 fresh coconut milk, 8 white sugar, 2 salt, 60 low-gluten wheat flour, 40 rice flour, 30 glutinous rice flour, 25 eggs, 6 soybean lecithin, 20 whole milk powder, xylitol 12, vegetable oil 3 and water;

[0051] According to the formula of above-mentioned coconut flavor pancake, the preparation method of described coconut flavor pancake comprises the following steps:

[0052] (1) Preparation of fresh coconut juice: remove the white coconut meat obtained from the black skin of the coconut, wash it, and squeeze it to extract the juice;

[0053] (2) Stirring: Add the fresh coconut milk obtained in step (1), as well as white sugar and salt into the beater, and stir at a medium speed for 5-10 minutes until the white sugar and salt are completely dissolved;

[0054] (3) Ingredients: Mix egg milk, soybean lecithin, whole milk powder, xylitol, vegetable oil and an appropriate amount of room te...

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PUM

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Abstract

The invention discloses a coconut pancake and a preparation method thereof. The coconut pancake comprises the following components in parts by weight: 25-35 parts of fresh coconut juice, 5-8 parts of white granulated sugar, 0.5-2 parts of salt, 50-60 parts of low gluten wheat flour, 30-40 parts of rice flour, 25-30 parts of glutinous rice flour, 20-25 parts of eggs, 3-6 parts of granulesten, 15-20 parts of whole milk powder, 10-12 parts of xylitol, 1-3 parts of vegetable oil and the balance of water. The coconut pancake provided by the invention is thin, crisp, abundant in nutrition, simple and convenient in preparation method, and easy to large-scale production.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a coconut-flavored pancake and a preparation method thereof. Background technique [0002] The main raw material of biscuits is wheat flour, and then add sugar, oil, eggs, dairy products and other auxiliary materials. Biscuits are loved by the public because of their storage resistance, easy portability, and various flavors. There are many kinds of biscuits. According to different formulas and production processes, sweet biscuits can be divided into two categories: tough biscuits and crisp biscuits. At present, the raw materials for biscuit processing are relatively simple, and the main nutritional components are carbohydrates, as well as protein, fat, phosphorus, iron, etc., and the overall nutrition is not balanced enough. [0003] CN103891835A discloses a banana taro biscuit, which is made of the following raw materials in parts by weight: low-gluten flour 150-200, purple swe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/08
Inventor 刘汉惜
Owner HAINAN NANGUO FOODSTUFF IND
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