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Nourishing and cool pastry with coconut milk and batch-production method thereof

A mass-produced, clearing and cooling technology, applied in food science, food preservation, application, etc., to achieve the effect of improving shelf life, rich nutrition, and smooth taste

Active Publication Date: 2018-01-12
海南百晋兴生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In view of this, the present invention provides a kind of batch production method of coconut milk clearing and nourishing cool, solves the problem that existing method exists

Method used

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  • Nourishing and cool pastry with coconut milk and batch-production method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Embodiment 1: a kind of batch production method of coconut milk refreshing and cooling, comprising the following steps:

[0053] Step S101: classification of ingredients

[0054] According to the pH of the ingredients used in the coconut milk clearing and cooling, it is divided into six categories. The mass proportion of each component in the coconut milk clearing and cooling is as follows:

[0055] 1. Fruit meat: 1% coconut meat, 2% coconut fiber;

[0056] 2. Cereals: 3% glutinous millet, 2% sorghum rice;

[0057] 3. Beans: mung bean 7%, red bean 1%, white bean 1%, corn 1%;

[0058] 4. Starches: macaroni 2%, fan powder 2%, rice balls 2%, sago 2%;

[0059] 5. Fruit category: 1% longan, 1% raisin, 1% peanut, 1% red date;

[0060] 6. Other categories: Tremella 3%;

[0061] The coconut milk of the present invention is refreshing and cooling, according to the percentage by mass, fruit and meat ingredients account for 3%, grain ingredients account for 5%, beans ingredie...

Embodiment 2

[0075] Embodiment 2: a kind of batch production method of coconut milk refreshing and cooling, comprising the following steps:

[0076] Step S101: classification of ingredients

[0077] According to the pH of the ingredients used in the coconut milk clearing and cooling, it is divided into six categories. The mass proportion of each component in the coconut milk clearing and cooling is as follows:

[0078] 1. Fruit meat: coconut meat 2%, coconut fiber 3%;

[0079] 2. Cereals: 4% glutinous millet, 4% sorghum rice;

[0080] 3. Beans: mung bean 7.5%, red bean 1.5%, white bean 1.5%, corn 1.5%;

[0081] 4. Starches: macaroni 2.5%, fan powder 2.5%, rice balls 2.5%, sago 2.5%;

[0082] 5. Fruit category: longan 1.5%, raisin 1.5%, peanut 1.5%, red date 1.5%;

[0083] 6. Other categories: Tremella 4%;

[0084] In the coconut milk clearing and cooling, according to the mass percentage, fruit and meat ingredients account for 5%, grain ingredients account for 8%, beans ingredients ac...

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Abstract

The invention discloses a batch-production method of a nourishing and cool pastry with coconut milk. The batch-production method comprises the steps of: sorting food materials, pretreating the food materials, mixing, stirring and cooking the food materials, packaging and sterilizing, wherein the step of mixing, stirring and cooking the food materials comprises the detailed steps of: adding grain food materials and other food materials into the coconut milk, stirring at a high speed till to be coconut-milk integrated juice; reducing the stirring speed, heating to 55 DEG C, respectively adding fruit-flesh food materials, soybean food materials, starch food materials and fruit food materials, heating to 90 DEG C, then stopping stirring and heating, transferring into a buffering barrel for cooling to 85 DEG C. The batch-production method disclosed by the invention has the advantages that by sorting and treating of the food materials, the consistency of the food materials in hardness, odorand color is realized, and the pretreating efficiency of the food materials is improved so as to bring convenience for batch production; by pretreatment of more food materials, the warranty period ofthe nourishing and cool pastry with the coconut milk is prolonged; and by adoption of the food materials with optimum proportion, the obtained nourishing and cool pastry with the coconut milk contains33-45% of solids, the protein content is at least 9g / 100g, and the nourishing and cool pastry is not undercooked, is chewy, and has smooth mouthfeel and rich nutrition.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a coconut milk clearing and cooling and a batch production method thereof. Background technique [0002] Coconut milk Qingbuliang is a characteristic ice-cold dessert that is popular in tropical Hainan Island. It has a long history and is rich in nutrients, especially rich in various vitamins, vegetable proteins, amino acids and trace elements such as zinc, calcium, and iron needed by the human body. The drink is mild in nature, has functions such as dispelling heat, clearing heat and detoxifying, lubricating the intestines, strengthening the spleen, nourishing the lungs, reducing fat, and beautifying. and praise. The traditional Hainan Qingbuliang is mainly made of coconut milk, red beans (mung bean), barley, peanuts, hollow noodles, etc. After adding ice cubes, it becomes a bowl of authentic Hainan Qingbuliang. Later, in order to increase the variety of ingredients, most regions...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L7/10A23L11/00A23L25/00A23L31/00A23L11/30A23L3/3472A23L3/358A23L2/02A23L2/52A23L5/20
Inventor 徐钰顺
Owner 海南百晋兴生物科技有限公司
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