Coconut ball and preparation method thereof

A technology of coconut balls and desiccated coconut, which is applied in the direction of food ingredients as thickeners, food ingredients as taste improvers, food drying, etc. It can solve the problems of single taste, rough surface, high hardness, etc., and achieve the effect of solving single taste

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

However, the coconut balls produced by traditional methods have a single taste, high sweetness, high hardness, rough surface, short storage time, and are not easy to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The invention is a kind of coconut ball, which is composed of the following weight percentages: 12% white granulated sugar, 40% glucose syrup, 8.2% desiccated coconut, 1% carrageenan, 0.58% gelatin, 0.1% edible salt, 0.007% edible coloring, 37.4% non-dairy creamer %, food flavor 0.06%, fruit pulp 0.653%.

[0034] The preparation method of above-mentioned coconut ball is made up of the following steps:

[0035] (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;

[0036] (2) Ingredients: White sugar, glucose syrup, desiccated coconut, carrageenan, gelatin, edible salt, food coloring, non-dairy creamer, food flavor, and fruit pulp are measured according to the standard;

[0037] (3) Melting sugar: put white sugar, glucose syrup, edible salt, and non-dairy creamer into the mashing pot, add cold water, and heat until completely dissolved;

[0038] (4) Boil...

Embodiment 2

[0046]The invention is a kind of coconut ball, which is composed of the following percentages by weight: 13% of white granulated sugar, 41% of glucose syrup, 6.2% of desiccated coconut, 0.85% of carrageenan, 0.43% of gelatin, 0.085% of edible salt, 0.006% of food coloring, 37.4% of non-dairy creamer %, food flavor 0.065%, fruit pulp 0.964%.

[0047] The preparation method of above-mentioned coconut ball is made up of the following steps:

[0048] (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;

[0049] (2) Ingredients: White sugar, glucose syrup, desiccated coconut, carrageenan, gelatin, edible salt, food coloring, non-dairy creamer, food flavor, and fruit pulp are measured according to the standard;

[0050] (3) Melting sugar: put white sugar, glucose syrup, edible salt, and non-dairy creamer into the mashing pot, add cold water, and heat until completely...

Embodiment 3

[0059] The invention is a kind of coconut ball, which is composed of the following percentages by weight: 14% of white granulated sugar, 42% of glucose syrup, 6.2% of desiccated coconut, 0.7% of carrageenan, 0.28% of gelatin, 0.07% of edible salt, 0.005% of food coloring, and 36.4% of non-dairy creamer. %, food flavor 0.07%, fruit pulp 0.275%.

[0060] The preparation method of above-mentioned coconut ball is made up of the following steps:

[0061] (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;

[0062] (2) Ingredients: White sugar, glucose syrup, desiccated coconut, carrageenan, gelatin, edible salt, food coloring, non-dairy creamer, food flavor, and fruit pulp are measured according to the standard;

[0063] (3) Melting sugar: put white sugar, glucose syrup, edible salt, and non-dairy creamer into the mashing pot, add cold water, and heat until complet...

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PUM

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Abstract

The invention specifically relates to a coconut ball and a preparation method thereof, belonging to the field of candy processing. A coconut ball is a traditional cate in south China. A traditional preparation method for the coconut ball comprises the following steps: stirring powdered sugar and butter, adding yolk, baking the obtained mixture in a baking box and then attaching the baked mixture with desiccated coconut; however, the coconut ball prepared by using the traditional preparation method is single in taste, high in sweetness and hardness, rough in surface, short in storage time and inconvenient to carry. To overcome the above-mentioned disadvantages in the prior art, the invention provides the coconut ball prepared from, by weight, 12 to 14% of white granulated sugar, 40 to 42% of glucose syrup, 4.2 to 8.2% of desiccated coconut, 0.7 to 1% of carrageenan, 0.28 to 0.58% of gelatin, 0.07 to 0.1% of edible salt, 0.005 to 0.007% of artificial food coloring, 35.4 to 37.4% of non-dairy cream, 0.06 to 0.07% of edible essence and 0.275 to 0.964% of pulp. The coconut ball has silky taste, smooth and fine surface and moderate hardness, is sweet but not greasy, and can be conveniently carried and preserved after packaging.

Description

technical field [0001] The invention relates to the field of candy processing, in particular to a coconut ball and a preparation method thereof. Background technique [0002] Coconut ball is a traditional southern delicacy, mainly made of powdered sugar, butter, and shredded coconut, among which shredded coconut contains sugar, fat, protein, vitamin B complex, vitamin C, and trace elements potassium, magnesium and other nutrients, and has a unique flavor , so it is loved by people after being made into coconut balls. The traditional method of making coconut balls is to stir powdered sugar and butter together, add egg yolks, bake in the oven, and then stick coconut flakes. However, the coconut balls produced by the traditional method have a single taste, higher sweetness, higher hardness, rough surface, short storage time and are not easy to carry. Contents of the invention [0003] In order to solve the above-mentioned deficiencies in the prior art, the invention provide...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/30A23L29/256A23L29/281
CPCA23V2002/00A23V2200/242A23V2200/14A23V2250/5036A23V2250/5432A23V2250/60A23V2250/61A23V2300/10
Inventor 林仰芝
Owner 林仰芝
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