Coconut-glutinous rice cake and preparation method thereof

A technology of desiccated coconut and coconut powder, which is applied in confectionary, confectionary industry, and the function of food ingredients, etc. It can solve the problems of inconvenient storage and portability, rough appearance and taste, and poor flavor, and achieve stable texture and good coagulation Adhesiveness, the effect of reducing adhesion

Inactive Publication Date: 2016-09-07
林仰芝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It effectively solves the problems of rough appearance and taste, poor elasticity, poor flavor, easy def

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of minced coconut cake, comprising the following steps:

[0033] (1) Disinfection of raw materials: store the raw materials in the raw material processing room, sort and stack them neatly, and use ozone to disinfect the raw materials;

[0034] (2) Ingredients: White sugar 17.4%, glucose syrup 74.6%, coconut 3.3%, carrageenan 1.8%, gelatin 0.02%, coconut powder 2.87%, food coloring 0.01% according to the standard measurement;

[0035] (3) Melting sugar: put white sugar, glucose syrup, and coconut powder into the saccharification pot, add cold water, and heat to melt;

[0036] (4) Boiling: Turn on the steam in the sugar pot, adjust the pressure to 0.4Mpa, then add an appropriate amount of tap water, when the water temperature reaches 70°C, add carrageenan and gelatin, when the carrageenan and gelatin boil for about 2 minutes , before adding the mixed solution of melted white granulated sugar, glucose syrup and coconut powder, when the temperature of ...

Embodiment 2

[0044] A preparation method of minced coconut cake, comprising the following steps:

[0045] (1) Disinfection of raw materials: store the raw materials in the raw material processing room, sort and stack them neatly, and use ozone to disinfect the raw materials;

[0046] (2) Ingredients: white sugar 18.4%, glucose syrup 73.6%, coconut 4.44%, carrageenan 1.6%, gelatin 0.03%, coconut powder 1.87%, food coloring 0.06% according to the standard measurement;

[0047] (3) Melting sugar: put white sugar, glucose syrup, and coconut powder into the saccharification pot, add cold water, and heat until melted;

[0048](4) Boiling: Turn on the steam in the sugar pot, adjust the pressure to 0.4Mpa, then add an appropriate amount of tap water, when the water temperature reaches 70°C, add carrageenan and gelatin, when the carrageenan and gelatin boil for about 2 minutes , before adding the mixed solution of melted white granulated sugar, glucose syrup and coconut powder, when the temperatur...

Embodiment 3

[0056] A preparation method of minced coconut cake, comprising the following steps:

[0057] (1) Disinfection of raw materials: store the raw materials in the raw material processing room, sort and stack them neatly, and use ozone to disinfect the raw materials;

[0058] (2) Ingredients: 19.4% white sugar, 72.6% glucose syrup, 5.3% desiccated coconut, 1.4% carrageenan, 0.04% gelatin, 1.2% coconut powder, and 0.06% food coloring are measured according to the standard;

[0059] (3) Melting sugar: put white sugar, glucose syrup, and coconut powder into the saccharification pot, add cold water, and heat until melted;

[0060] (4) Boiling: Turn on the steam in the sugar pot, adjust the pressure to 0.4Mpa, then add an appropriate amount of tap water, when the water temperature reaches 70°C, add carrageenan and gelatin, when the carrageenan and gelatin boil for about 2 minutes , before adding the mixed solution of melted white granulated sugar, glucose syrup and coconut powder, when...

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PUM

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Abstract

The invention specifically relates to a coconut-glutinous rice cake and a preparation method thereof, belonging to the field of candy processing. A traditional preparation method for a coconut-glutinous rice cake comprises the following steps: crushing glutinous rice, cooking the crushed glutinous rice on a high-temperature fire, blending white sugar and the cooked glutinous rice, attaching the obtained mixture with desiccated coconut and then carrying out cutting; and the prepared coconut-glutinous rice cake has rough appearance and taste and poor elasticity and flavor, is prone to deformation and is not convenient to preserve and carry. To overcome the above-mentioned disadvantages, the invention provides a coconut-glutinous rice cake prepared from 17.4 to 19.4% of white granulated sugar, 72.6 to 74.6% of glucose syrup, 3.3 to 5.3% of desiccated coconut, 1.4 to 1.8% of carrageenan, 0.02 to 0.04% of gelatin, 1.2 to 2.87% of coconut powder and 0.01 to 0.06% of artificial food coloring. Compared with the traditional coconut-glutinous rice cake, the coconut-glutinous rice cake prepared in the invention is rich in elasticity, sweet but not greasy, slippery and tasty, has smooth and fine appearance and is not prone to deformation; and after packaging, the coconut-glutinous rice cake prepared in the invention is convenient to carry and preserve.

Description

technical field [0001] The invention relates to the field of candy processing, in particular to a coconut waxy cake and a preparation method thereof. Background technique [0002] Coconut glutinous cake is a favorite delicacy in people's life. Traditional coconut glutinous cake is usually made of glutinous rice, desiccated coconut and white sugar. Coconut desiccated contains sugar, fat, protein, vitamin B family, vitamin C and trace elements such as potassium and magnesium. Element. [0003] The traditional method of making coconut glutinous cake is to crush the glutinous rice, steam it over a high heat, mix sugar and glutinous rice, stick coconut flakes, and cut it. Poor, poor flavor, easy to deform, and not easy to store and carry, in order to make the coconut glutinous cake can be better promoted, so further improvements have been made to the traditional coconut glutinous cake. Contents of the invention [0004] In order to solve the above-mentioned deficiencies in th...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/48A23G3/36
CPCA23G3/42A23G3/36A23G3/48A23V2002/00A23V2200/30A23V2250/61A23V2250/5036A23V2250/5432
Inventor 林仰芝
Owner 林仰芝
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