Cassava coconut biscuits and preparation method thereof

Abstract

The invention provides cassava coconut biscuits, which comprise the following components: 60 to 80 parts of cassava starch, 25 to 35 parts of coconut powder, 25 to 35 parts of egg white, 5 to 15 parts of white granulated sugar and a proper amount of water. The cassava coconut biscuits have the advantages that: 1) the cassava starch, the coconut power and other raw materials are fully mixed uniformly to form a dough; 2) the blended dough is extruded and formed; 3) the extruded and formed dough is baked at 180DEG C for 10 minutes; and 4) cooling and packaging are performed.

Description

technical field

[0001] The invention relates to a biscuit, in particular to a cassava coconut biscuit and a preparation method thereof, belonging to the technical field of food processing. Background technique

[0002] Cassava is one of the world's three major potatoes (cassava, sweet potato, potato). There are more than 100 species of cassava, cassava is the only species used for economic cultivation, and the others are wild species. Cassava can be divided into sweet and bitter varieties. The roots of the sweet variety can be cooked and eaten directly, can be made into cans or kept fresh for the market, and can also be used to make pastries, biscuits, vermicelli, shrimp chips and other foods, and its leaves can also be eaten as vegetables. It can be used as heat energy feed for livestock, poultry and fish, replacing all grain ingredients in compound feed. Used in the sugar industry to manufacture glucose, fructose, etc. Fermentation industry, manufacturing alcohol, dri...

Examples

Embodiment 1

[0022] The cassava coconut biscuit of the present embodiment comprises following components:

[0023] 70kg of cassava starch, 30kg of coconut flour, 30kg of egg white, 10kg of white sugar, and appropriate amount of water.

[0024] Its preparation method is as follows:

[0025] 1) Flour mixing: fully mix tapioca starch, coconut flour and other raw materials into dough;

[0026] 2) Forming: Extrude the adjusted dough into shape;

[0027] 3) Baking: bake at 180°C for 10 minutes;

[0028] 4) Cool the package.

Embodiment 2

[0030] The cassava coconut biscuit of the present embodiment comprises following components:

[0031] 60 kg of cassava starch, 25 kg of coconut flour, 25 kg of egg white, 5 kg of white sugar, and appropriate amount of water.

[0032] Its preparation method is identical with embodiment 1.

Embodiment 3

[0034] The cassava coconut biscuit of the present embodiment comprises following components:

[0035] 80kg of cassava starch, 35kg of coconut flour, 35kg of egg white, 15kg of white sugar, and appropriate amount of water.

[0036] Its preparation method is identical with embodiment 1.

technical field

[0001] The invention relates to a biscuit, in particular to a cassava coconut biscuit and a preparation method thereof, belonging to the technical field of food processing. Background technique

[0002] Cassava is one of the world's three major potatoes (cassava, sweet potato, potato). There are more than 100 species of cassava, cassava is the only species used for economic cultivation, and the others are wild species. Cassava can be divided into sweet and bitter varieties. The roots of the sweet variety can be cooked and eaten directly, can be made into cans or kept fresh for the market, and can also be used to make pastries, biscuits, vermicelli, shrimp chips and other foods, and its leaves can also be eaten as vegetables. It can be used as heat energy feed for livestock, poultry and fish, replacing all grain ingredients in compound feed. Used in the sugar industry to manufacture glucose, fructose, etc. Fermentation industry, manufacturing alcohol, dri...

Examples

Embodiment 1

[0022] The cassava coconut biscuit of the present embodiment comprises following components:

[0023] 70kg of cassava starch, 30kg of coconut flour, 30kg of egg white, 10kg of white sugar, and appropriate amount of water.

[0024] Its preparation method is as follows:

[0025] 1) Flour mixing: fully mix tapioca starch, coconut flour and other raw materials into dough;

[0026] 2) Forming: Extrude the adjusted dough into shape;

[0027] 3) Baking: bake at 180°C for 10 minutes;

[0028] 4) Cool the package.

Embodiment 2

[0030] The cassava coconut biscuit of the present embodiment comprises following components:

[0031] 60 kg of cassava starch, 25 kg of coconut flour, 25 kg of egg white, 5 kg of white sugar, and appropriate amount of water.

[0032] Its preparation method is identical with embodiment 1.

Embodiment 3

[0034] The cassava coconut biscuit of the present embodiment comprises following components:

[0035] 80kg of cassava starch, 35kg of coconut flour, 35kg of egg white, 15kg of white sugar, and appropriate amount of water.

[0036] Its preparation method is identical with embodiment 1.