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A kind of coconut nut cookie and preparation method thereof

A coconut nut and coconut technology is applied in the directions of freeze-drying of dough, pre-baked dough treatment, baking, etc., which can solve the problems of uneven baking, over-burning, low qualified rate of finished products, etc., and achieve rich taste, crisp taste, Flavorful effect

Active Publication Date: 2021-10-29
海南春光食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, coconut-flavored products have become more and more popular among consumers, and coconut-flavored products have also emerged in an endless stream. However, due to poor grasp of the formula and production process, the existing coconut-flavored cookies often have poor molding effects and uneven baking. However, if it is too burnt or too white, the flavor of the product is not strong enough, the taste is not good, and the qualified rate of the finished product is low. Coconut-flavored biscuits that are edible and easy to digest and have a high production pass rate and preparation methods thereof, so as to meet market demand

Method used

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  • A kind of coconut nut cookie and preparation method thereof
  • A kind of coconut nut cookie and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A coconut nut cookie, the raw materials are: 1 part of flour, 0.2 part of margarine, 0.1 part of butter, 0.02 part of palm oil, 0.4 part of coconut milk, 0.04 part of minced coconut, 0.05 part of whole egg liquid, 0.003 part of baking soda, carbonic acid 0.003 part of ammonium hydrogen, 0.02 part of wheat starch, 0.35 part of white sugar, 0.4 part of almond, 0.07 part of plant composition, and 0.1 part of milk powder.

[0030] The plant composition is: toi toi flower, dried reed rhizome and perilla seed in a weight ratio of 3:3:2; the preparation steps of the plant composition include: (1) ultrasonic extraction: weigh the toi toi flower, dried Reed rhizome and perilla seeds were crushed into 200 meshes, added pure water 8 times the weight of the raw materials, set the ultrasonic frequency to 50kHz, kept the extraction pot at a constant temperature of 55°C, extracted for 50 minutes and then centrifuged to obtain the plant extract; (2) Concentrate Drying: The above-mentio...

Embodiment 2

[0041] A coconut nut cookie, the raw materials are: 1 part of flour, 0.45 part of margarine, 0.25 part of butter, 0.04 part of peanut oil, 0.25 part of coconut milk, 0.06 part of minced coconut, 0.06 part of whole egg liquid, 0.002 part of baking soda, bicarbonate 0.005 parts of ammonium, 0.05 parts of wheat starch, 0.4 parts of white sugar, 0.3 parts of peanut kernels, 0.05 parts of plant composition, and 0.2 parts of milk powder.

[0042] The plant composition is: toi toi flower, dried reed rhizome, and perilla seed in a weight ratio of 5:4:3; the preparation steps of the plant composition include: (1) ultrasonic extraction: weigh the toi toi flower, dried Reed rhizome and perilla seeds were crushed into 200 meshes, added pure water 8 times the weight of the raw materials, set the ultrasonic frequency to 50kHz, kept the extraction pot at a constant temperature of 55°C, extracted for 50 minutes and then centrifuged to obtain the plant extract; (2) Concentrate Drying: The abov...

Embodiment 3

[0053] A coconut nut cookie, the raw materials are: 1 part of flour, 0.3 part of margarine, 0.2 part of butter, 0.03 part of soybean oil, 0.2 part of coconut milk, 0.05 part of minced coconut, 0.07 part of whole egg liquid, 0.001 part of baking soda, carbonic acid Ammonium hydrogen 0.004 part, wheat starch 0.03 part, white sugar 0.2 part, almond 0.5 part, plant composition 0.12 part, milk powder 0.08 part.

[0054] The plant composition is: toi toi flower, dried reed rhizome, and perilla seed in a weight ratio of 4:5:3; the preparation steps of the plant composition include: (1) ultrasonic extraction: weigh the toi toi flower, dried Reed rhizome and perilla seeds were crushed into 200 meshes, added pure water 8 times the weight of the raw materials, set the ultrasonic frequency to 50kHz, kept the extraction pot at a constant temperature of 55°C, extracted for 50 minutes and then centrifuged to obtain the plant extract; (2) Concentrate Drying: The above-mentioned plant extract ...

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Abstract

The invention provides a coconut nut cookie and a preparation method thereof. The raw material of the coconut nut cookie consists of 1 part of flour, 0.2-0.45 part of margarine, 0.1-0.25 part of butter, 0.02-0.04 part of vegetable oil, coconut 0.2-0.4 parts of pulp, 0.04-0.06 parts of minced coconut, 0.05-0.07 parts of whole egg liquid, 0.001-0.003 parts of baking soda, 0.003-0.005 parts of ammonium bicarbonate, 0.02-0.05 parts of wheat starch, 0.2-0.4 parts of white sugar, fruit 0.3-0.5 parts of kernels, 0.05-0.12 parts of plant composition, and 0.08-0.2 parts of milk powder; the above raw materials are prepared by batching, kneading, extruding, freezing, cutting, baking, freezing and cooling to obtain the finished coconut nut cookie. The coconut nut cookies prepared by the solution of the present invention have a crisp mouthfeel, rich coconut and nut flavors, and are easy to digest.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a coconut nut cookie and a preparation method thereof. Background technique [0002] Cookies are usually made of low-gluten wheat flour, butter, eggs, and white sugar as the main raw materials. In addition, a loosening agent and other auxiliary materials are added to make a dough, which is then shaped by extrusion, cutting, etc., and then baked. . Cookies are loved by people because of their crisp taste and strong fragrance. [0003] In recent years, coconut-flavored products have become more and more popular among consumers, and coconut-flavored products have also emerged in an endless stream. However, due to poor grasp of the formula and production process, the existing coconut-flavored cookies often have poor molding effects and uneven baking. However, if it is too burnt or too white, the flavor of the product is not strong enough, the taste is not good, and the qualified rate...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/06A21D2/36A21D6/00A21D8/02A21D15/02
CPCA21D2/364A21D6/008A21D8/02A21D13/06A21D15/02
Inventor 黄春光黄春风
Owner 海南春光食品有限公司
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