CN105918585A - 一种椰糯糕及其制备方法 - Google Patents
一种椰糯糕及其制备方法 Download PDFInfo
- Publication number
- CN105918585A CN105918585A CN201610275248.8A CN201610275248A CN105918585A CN 105918585 A CN105918585 A CN 105918585A CN 201610275248 A CN201610275248 A CN 201610275248A CN 105918585 A CN105918585 A CN 105918585A
- Authority
- CN
- China
- Prior art keywords
- coconut
- sugar
- carrageenan
- glutinous rice
- gelatin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 title abstract description 14
- 235000009566 rice Nutrition 0.000 title abstract 11
- 240000007594 Oryza sativa Species 0.000 title description 4
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 91
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 62
- 235000009508 confectionery Nutrition 0.000 claims abstract description 40
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 38
- 229930006000 Sucrose Natural products 0.000 claims abstract description 37
- 239000000679 carrageenan Substances 0.000 claims abstract description 33
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 33
- 229920001525 carrageenan Polymers 0.000 claims abstract description 33
- 229940113118 carrageenan Drugs 0.000 claims abstract description 33
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 33
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 30
- 239000008103 glucose Substances 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 30
- 108010010803 Gelatin Proteins 0.000 claims abstract description 29
- 239000008273 gelatin Substances 0.000 claims abstract description 29
- 229920000159 gelatin Polymers 0.000 claims abstract description 29
- 235000019322 gelatine Nutrition 0.000 claims abstract description 29
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 29
- 235000020357 syrup Nutrition 0.000 claims abstract description 29
- 239000006188 syrup Substances 0.000 claims abstract description 29
- 239000000576 food coloring agent Substances 0.000 claims abstract description 17
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 241000737241 Cocos Species 0.000 claims description 29
- 238000000465 moulding Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 10
- 238000005266 casting Methods 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000001802 infusion Methods 0.000 claims description 6
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 5
- 238000004026 adhesive bonding Methods 0.000 claims description 5
- 238000004378 air conditioning Methods 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000008399 tap water Substances 0.000 claims description 5
- 235000020679 tap water Nutrition 0.000 claims description 5
- 230000007306 turnover Effects 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 10
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 4
- ZNOZWUKQPJXOIG-XSBHQQIPSA-L [(2r,3s,4r,5r,6s)-6-[[(1r,3s,4r,5r,8s)-3,4-dihydroxy-2,6-dioxabicyclo[3.2.1]octan-8-yl]oxy]-4-[[(1r,3r,4r,5r,8s)-8-[(2s,3r,4r,5r,6r)-3,4-dihydroxy-6-(hydroxymethyl)-5-sulfonatooxyoxan-2-yl]oxy-4-hydroxy-2,6-dioxabicyclo[3.2.1]octan-3-yl]oxy]-5-hydroxy-2-( Chemical group O[C@@H]1[C@@H](O)[C@@H](OS([O-])(=O)=O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H]2OC[C@H]1O[C@H](O[C@H]1[C@H]([C@@H](CO)O[C@@H](O[C@@H]3[C@@H]4OC[C@H]3O[C@H](O)[C@@H]4O)[C@@H]1O)OS([O-])(=O)=O)[C@@H]2O ZNOZWUKQPJXOIG-XSBHQQIPSA-L 0.000 description 4
- 239000000499 gel Substances 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 239000005720 sucrose Substances 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 230000009965 odorless effect Effects 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- 108010001394 Disaccharidases Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OWIKHYCFFJSOEH-UHFFFAOYSA-N Isocyanic acid Chemical compound N=C=O OWIKHYCFFJSOEH-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- LUEWUZLMQUOBSB-UHFFFAOYSA-N UNPD55895 Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(O)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O LUEWUZLMQUOBSB-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000008370 chocolate flavor Substances 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- UYQJCPNSAVWAFU-UHFFFAOYSA-N malto-tetraose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(O)C(CO)O2)O)C(CO)O1 UYQJCPNSAVWAFU-UHFFFAOYSA-N 0.000 description 1
- LUEWUZLMQUOBSB-OUBHKODOSA-N maltotetraose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O[C@@H]3[C@@H](O[C@@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-OUBHKODOSA-N 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 150000003538 tetroses Chemical class 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046001 vitamin b complex Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000019220 whole milk chocolate Nutrition 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
本发明涉及糖果加工领域,具体涉及一种椰糯糕及其制备方法。传统的椰糯糕制作方法是将糯米碾碎,旺火蒸后,将白糖和糯米融合,粘上椰蓉,切断而成,而传统工艺制作的椰糯糕的外观和口感均较为粗糙,弹性较差,风味欠佳,容易变形,而且不便于保藏和携带。为解决上述现有技术的不足,本发明提供一种椰糯糕,使用白砂糖17.4%‑19.4%,葡萄糖浆72.6%‑74.6%,椰蓉3.3%‑5.3%,卡拉胶1.4%‑1.8%,明胶0.02%‑0.04%,椰子粉1.2%‑2.87%,食用色素0.01%‑0.06%制作出一种椰糯糕,使其较传统的椰糯糕口感富有弹性,甜而不腻,润滑可口,而且外形平滑细腻,不易变形,包装后的成品便于携带和保藏。
Description
技术领域
本发明涉及糖果加工领域,具体涉及一种椰糯糕及其制备方法。
背景技术
椰糯糕是人们生活中喜欢的美食,传统的椰糯糕通常使用糯米、椰蓉和白糖制成,其中椰蓉含有糖类、脂肪、蛋白质、维生素B族、维生素C及微量元素钾、镁等营养成分。
传统的椰糯糕制作方法是将糯米碾碎,旺火蒸后,将白糖和糯米融合,粘上椰蓉,切断而成,而传统工艺制作的椰糯糕的外观和口感均较为粗糙,弹性较差,风味欠佳,容易变形,而且不便于保藏和携带,为了使椰糯糕能更好的被推广,因此对传统的椰糯糕做了进一步的改进。
发明内容
为解决上述现有技术的不足,本发明提供一种椰糯糕,使用白砂糖17.4%-19.4%,葡萄糖浆72.6%-74.6%,椰蓉3.3%-5.3%,卡拉胶1.4%-1.8%,明胶0.02%-0.04%,椰子粉1.2%-2.87%,食用色素0.01%-0.06%制成一种新型的椰糯糕,其口感富有弹性,甜而不腻,润滑可口,而且外形平滑细腻,不易变形,包装后的成品便于携带和保藏。有效的解决了传统工艺制作的椰糯糕外观和口感粗糙,弹性较差,风味欠佳,容易变形,不便于保藏和携带的问题。
本发明通过以下技术方案实现:
一种椰糯糕,由以下重量百分比的:白砂糖17.4%-19.4%,葡萄糖浆72.6%-74.6%,椰蓉3.3%-5.3%,卡拉胶1.4%-1.8%,明胶0.02%-0.04%,椰子粉1.2%-2.87%,食用色素0.01%-0.06%制成。
上述椰蓉糕的制备方法,由以下步骤组成:
(1)原材料消毒:将原料存放在原料处理间分类叠放整齐,开臭氧对原料进行消毒;
(2)配料:将白砂糖,葡萄糖浆,椰蓉,卡拉胶,明胶,椰子粉,食用色素按照标准计量;
(3)化糖:将白砂糖、葡萄糖浆、椰子粉放入糖化锅中,加入冷水,加热至溶化;
(4)熬煮:打开熬糖锅的蒸汽,将压力调制到0.4Mpa后,加入适量的自来水,当水温达到70℃时,加入卡拉胶和明胶,当卡拉胶和明胶煮开约2分钟后,方可加入溶化后的白砂糖、葡萄糖浆、椰子粉的混合溶液,当熬料温度达到110℃、浓度为80%时关掉蒸汽,加入食用色素,5分钟后停止搅拌,物料静置5分钟后准备浇注;
(5)浇注:将煮好的糖液泵入浇注机斗,糖液入模浇注成型;
(6)冷却成型:打开冷却空调机及空调压缩机,冷却至20℃,糖果成型;
(7)拌糖:将成型的糖果在拌糖锅,缓慢翻拌,使糖果表面粘上椰蓉;
(8)烘干:将粘好椰蓉的糖果放入干燥室中,烘24h-72h;
(9)翻糖:将制作好的糖果轻微晃动,使糖果之间相互不粘在一起;
(10)包装:将制作好的糖果密封包装后制成成品。
本发明为一种椰糯糕,其中所述的白砂糖主要是由甘蔗和甜菜榨出的糖蜜制成的精糖,白糖色素白,干净,甜度高。
葡萄糖浆以淀粉为原料在酶或酸的作用产生的一种淀粉糖浆,主要成份为葡萄糖、麦芽糖、麦芽三糖、麦芽四糖及四糖以上等。固体状态为白色素结晶,溶于水稍有甜味,有旋光性,其水溶液旋光向右。广泛存在于生物体内,为某些双糖和多糖的组成成分。
椰蓉是椰丝和椰粉的混合物,用来做糕点、月饼、面包的馅料和撒在糖葫芦、面包的表面,以增加口味和装饰表面。原料是把椰子肉切成丝或磨成粉后,经过特殊的烘干处理后混合制成。椰蓉本身是白色的,而市面上常见的椰蓉呈诱人的油光光的金黄色,这是因为在制作过程中添加了黄油、蛋液、白砂糖、蛋黄等。
卡拉胶是由红藻通过热碱分离提取制得的非均一多糖,是一种由硫酸基化或非硫酸基化的半乳糖和3,6-脱水半乳糖通过α-糖苷键和β-1,4糖苷键交替连接而成。卡拉胶为白色或浅褐色颗粒或粉末,无臭或微臭,口感粘滑。溶于约80℃水,形成粘性、透明或轻微乳白色的易流动溶液。如先用乙醇、甘油或饱和蔗糖水溶液浸湿,则较易分散于水中。
明胶,没有固定的结构和相对分子量,由动物皮肤、骨、肌膜、肌魅等结缔组织中的胶原部分降解而成为白色或淡黄色、半透明、微带光泽的薄片或粉粒;是一种无色无味,无挥发性,透明坚硬的非晶体物质,可溶于热水,不溶于冷水,但可以缓慢吸水膨胀软化,明胶可吸收相当于重量5-10倍的水。
椰子粉由新鲜椰肉榨取的新鲜椰浆, 再以喷干法制成粉状而成的。椰子粉富含人体所需的多种脂肪酸、十八种氨基酸、钙、锌、锰、铁、维生素C等营养元素。是迄今为止世界上氨基酸含量最高的天然饮品。其所含的维生素E能保持女性青春活力,丰富的锌可促进少女发育,镁可改善老年人的循环系统。
本发明使用的糖类为白砂糖17.4%-19.4%和葡萄糖浆72.6%-74.6%,其中下表为各甜味剂的阈值浓度和蔗糖的阈值浓度比较得出的相对甜度:
甜味剂 | 相对甜度 |
蔗糖 | 1 |
乳糖 | 0.27 |
麦芽糖 | 0.5 |
葡萄糖 | 0.5-0.7 |
椰糯糕使用白砂糖17.4%-19.4%和葡萄糖浆72.6%-74.6%的配比,减少传统的白砂糖的使用,使用相对甜度较低的葡萄糖浆作为主要甜味剂的来源,使椰糯糕不会因为过甜导致甜腻。
传统的甜食凝胶是用明胶制成,本发明使用卡拉胶1.4%-1.8%和明胶0.02%-0.04%作为食品增稠剂,在食品工业中常使用的卡拉胶为κ-卡拉胶,κ-卡拉胶形成凝胶能力最强,使用κ-卡拉胶代替传统的明胶,使椰糯糕的凝胶强度增强,但是κ-卡拉胶容易脱水收缩,而明胶吸水力强,可以吸收5-10倍的冷水而膨胀软化,易溶于热水,冷却后形成凝胶。当卡拉胶与明胶配合使用时克服了卡拉胶容易缩水收缩,导致凝胶过硬的问题,使椰糯糕具有较好的凝胶性,而且保持其水分含量,使得入口后弹性十足。
另外,卡拉胶在蔗糖水溶液中较易分散于水中,因此在将糖化过程中将白砂糖,葡萄糖浆、椰子粉溶液与卡拉胶一起熬煮,有利于卡拉胶的溶解。而且在甜食中加入卡拉胶,卡拉胶还具有稳定剂和乳化剂的作用,可以改善与稳定食品的质构、抑制结晶生成,降低对牙齿的粘附,使椰糯糕具有细腻均匀的外观和富有弹性的口感。
在制作椰糯糕的过程中,化糖时,将白砂糖,葡萄糖浆、椰子粉在水溶液中加热至溶化,部分白砂糖与葡萄糖经过水解后形成还原糖,还原糖与椰子粉中的游离的氨基酸发生羰氨反应,即为美拉德反应,使得产品会产生轻微的牛奶巧克力风味,增加椰糯糕的风味。
将制作好的椰糯糕密封包装,使椰糯糕便于携带和保藏。
具体实施方式
实施例1:
一种椰蓉糕的制备方法,由以下步骤组成:
(1)原材料消毒:将原料存放在原料处理间分类叠放整齐,开臭氧对原料进行消毒;
(2)配料:将白砂糖17.4%,葡萄糖浆74.6%,椰蓉3.3%,卡拉胶1.8%,明胶0.02%,椰子粉2.87%,食用色素0.01%按照标准计量;
(3)化糖:将白砂糖、葡萄糖浆、椰子粉放入糖化锅中,加入冷水,加热使其溶化;
(4)熬煮:打开熬糖锅的蒸汽,将压力调制到0.4Mpa后,加入适量的自来水,当水温达到70℃时,加入卡拉胶和明胶,当卡拉胶和明胶煮开约2分钟后,方可加入溶化后的白砂糖、葡萄糖浆、椰子粉的混合溶液,当熬料温度达到110℃、浓度为80%时关掉蒸汽,加入食用色素,5分钟后停止搅拌,物料静置5分钟后准备浇注;
(5)浇注:将煮好的糖液泵入浇注机斗,糖液入模浇注成型;
(6)冷却成型:打开冷却空调机及空调压缩机,冷却至20℃,糖果成型;
(7)拌糖:将成型的糖果在拌糖锅,缓慢翻拌,使糖果表面粘上椰蓉;
(8)烘干:将粘好椰蓉的糖果放入干燥室中,烘24h-72h;
(9)翻糖:将制作好的糖果轻微晃动,使糖果之间相互不粘在一起;
(10)包装:将制作好的糖果密封包装后制成成品。
实施例2:
一种椰蓉糕的制备方法,由以下步骤组成:
(1)原材料消毒:将原料存放在原料处理间分类叠放整齐,开臭氧对原料进行消毒;
(2)配料:将白砂糖18.4%,葡萄糖浆73.6%,椰蓉4.44%,卡拉胶1.6%,明胶0.03%,椰子粉1.87%,食用色素0.06%按照标准计量;
(3)化糖:将白砂糖、葡萄糖浆、椰子粉放入糖化锅中,加入冷水,加热至溶化;
(4)熬煮:打开熬糖锅的蒸汽,将压力调制到0.4Mpa后,加入适量的自来水,当水温达到70℃时,加入卡拉胶和明胶,当卡拉胶和明胶煮开约2分钟后,方可加入溶化后的白砂糖、葡萄糖浆、椰子粉的混合溶液,当熬料温度达到110℃、浓度为80%时关掉蒸汽,加入食用色素,5分钟后停止搅拌,物料静置5分钟后准备浇注;
(5)浇注:将煮好的糖液泵入浇注机斗,糖液入模浇注成型;
(6)冷却成型:打开冷却空调机及空调压缩机,冷却至20℃,糖果成型;
(7)拌糖:将成型的糖果在拌糖锅,缓慢翻拌,使糖果表面粘上椰蓉;
(8)烘干:将粘好椰蓉的糖果放入干燥室中,烘24h-72h;
(9)翻糖:将制作好的糖果轻微晃动,使糖果之间相互不粘在一起;
(10)包装:将制作好的糖果密封包装后制成成品。
实施例3:
一种椰蓉糕的制备方法,由以下步骤组成:
(1)原材料消毒:将原料存放在原料处理间分类叠放整齐,开臭氧对原料进行消毒;
(2)配料:将白砂糖19.4%,葡萄糖浆72.6%,椰蓉5.3%,卡拉胶1.4%,明胶0.04%,椰子粉1.2%,食用色素0.06%按照标准计量;
(3)化糖:将白砂糖、葡萄糖浆、椰子粉放入糖化锅中,加入冷水,加热至溶化;
(4)熬煮:打开熬糖锅的蒸汽,将压力调制到0.4Mpa后,加入适量的自来水,当水温达到70℃时,加入卡拉胶和明胶,当卡拉胶和明胶煮开约2分钟后,方可加入溶化后的白砂糖、葡萄糖浆、椰子粉的混合溶液,当熬料温度达到110℃、浓度为80%时关掉蒸汽,加入食用色素,5分钟后停止搅拌,物料静置5分钟后准备浇注;
(5)浇注:将煮好的糖液泵入浇注机斗,糖液入模浇注成型;
(6)冷却成型:打开冷却空调机及空调压缩机,冷却至20℃,糖果成型;
(7)拌糖:将成型的糖果在拌糖锅,缓慢翻拌,使糖果表面粘上椰蓉;
(8)烘干:将粘好椰蓉的糖果放入干燥室中,烘24h-72h;
(9)翻糖:将制作好的糖果轻微晃动,使糖果之间相互不粘在一起;
(10)包装:将制作好的糖果密封包装后制成成品。
Claims (5)
1.一种椰糯糕,其特征在于,由以下重量百分比的:白砂糖17.4%-19.4%,葡萄糖浆72.6%-74.6%,椰蓉3.3%-5.3%,卡拉胶1.4%-1.8%,明胶0.02%-0.04%,椰子粉1.2%-2.87%,食用色素0.01%-0.06%制成。
2.根据权利要求1所述的一种椰糯糕,其特征在于,由以下重量百分比的:白砂糖17.4%,葡萄糖浆74.6%,椰蓉3.3%,卡拉胶1.8%,明胶0.02%,椰子粉2.87%,食用色素0.01%制成。
3.根据权利要求1所述的一种椰糯糕,其特征在于,由以下重量百分比的:白砂糖18.4%,葡萄糖浆73.6%,椰蓉4.44%,卡拉胶1.6%,明胶0.03%,椰子粉1.87%,食用色素0.06%制成。
4.根据权利要求1所述的一种椰糯糕,其特征在于,由以下重量百分比的:白砂糖19.4%,葡萄糖浆72.6%,椰蓉5.3%,卡拉胶1.4%,明胶0.04%,椰子粉1.2%,食用色素0.06%制成。
5.根据权利要求1所述的一种椰糯糕的制备方法,其特征在于,由以下步骤组成:
(1)原材料消毒:将原料存放在原料处理间分类叠放整齐,开臭氧对原料进行消毒;
(2)配料:将白砂糖,葡萄糖浆,椰蓉,卡拉胶,明胶,椰子粉,食用色素按照标准计量;
(3)化糖:将白砂糖、葡萄糖浆、椰子粉放入糖化锅中,加入冷水,加热至溶化;
(4)熬煮:打开熬糖锅的蒸汽,将压力调制到0.4Mpa后,加入适量的自来水,当水温达到70℃时,加入卡拉胶和明胶,当卡拉胶和明胶煮开约2分钟后,方可加入溶化后的白砂糖、葡萄糖浆、椰子粉的混合溶液,当熬料温度达到110℃、浓度为80%时关掉蒸汽,加入食用色素,5分钟后停止搅拌,物料静置5分钟后准备浇注;
(5)浇注:将煮好的糖液泵入浇注机斗,糖液入模浇注成型;
(6)冷却成型:打开冷却空调机及空调压缩机,冷却至20℃,糖果成型;
(7)拌糖:将成型的糖果在拌糖锅,缓慢翻拌,使糖果表面粘上椰蓉;
(8)烘干:将粘好椰蓉的糖果放入干燥室中,烘24h-72h;
(9)翻糖:将制作好的糖果轻微晃动,使糖果之间相互不粘在一起;
(10)包装:将制作好的糖果密封包装后制成成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610275248.8A CN105918585A (zh) | 2016-04-29 | 2016-04-29 | 一种椰糯糕及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201610275248.8A CN105918585A (zh) | 2016-04-29 | 2016-04-29 | 一种椰糯糕及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105918585A true CN105918585A (zh) | 2016-09-07 |
Family
ID=56836615
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201610275248.8A Withdrawn CN105918585A (zh) | 2016-04-29 | 2016-04-29 | 一种椰糯糕及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105918585A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107048167A (zh) * | 2017-06-06 | 2017-08-18 | 马培永 | 一种椰浆芒果糯米糕的制备方法 |
CN107691741A (zh) * | 2017-09-12 | 2018-02-16 | 海南春光食品有限公司 | 一种椰糯糕及其制备方法 |
CN110115312A (zh) * | 2019-04-24 | 2019-08-13 | 广东佰津利昇生物科技有限公司 | 一种凝胶糖果及其制造方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103651823A (zh) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | 椰子奶昔粉 |
CN105053431A (zh) * | 2015-09-07 | 2015-11-18 | 福建省麦德好食品工业有限公司 | 一种椰蓉圈圈花香味巧克力及其制备方法 |
-
2016
- 2016-04-29 CN CN201610275248.8A patent/CN105918585A/zh not_active Withdrawn
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103651823A (zh) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | 椰子奶昔粉 |
CN105053431A (zh) * | 2015-09-07 | 2015-11-18 | 福建省麦德好食品工业有限公司 | 一种椰蓉圈圈花香味巧克力及其制备方法 |
Non-Patent Citations (1)
Title |
---|
汪国钧,陆国璿: "《家庭炒货、蜜饯与糖食制作》", 31 October 1993, 上海科学技术出版社 * |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107048167A (zh) * | 2017-06-06 | 2017-08-18 | 马培永 | 一种椰浆芒果糯米糕的制备方法 |
CN107691741A (zh) * | 2017-09-12 | 2018-02-16 | 海南春光食品有限公司 | 一种椰糯糕及其制备方法 |
CN107691741B (zh) * | 2017-09-12 | 2020-11-17 | 海南春光食品有限公司 | 一种椰糯糕及其制备方法 |
CN110115312A (zh) * | 2019-04-24 | 2019-08-13 | 广东佰津利昇生物科技有限公司 | 一种凝胶糖果及其制造方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
RU2258384C2 (ru) | Гидроколлоидное кондитерское изделие и способ изготовления гидроколлоидного кондитерского изделия | |
CN105707266A (zh) | 竹笋膳食纤维奶冻及其制备方法 | |
CN105767101A (zh) | 一种具有明目功效的小馒头及其制备方法 | |
CN109548945A (zh) | 一种口感温和的雪花酥及其加工工艺 | |
CN103750198A (zh) | 一种低糖桑椹果糕的制作方法 | |
CN107373547A (zh) | 一种低糖芒果果酱及其制备方法 | |
CN105918585A (zh) | 一种椰糯糕及其制备方法 | |
CN105795086A (zh) | 一种焦香椰球及其制备方法 | |
CN113575855A (zh) | 一种斑斓绿豆糕及其制备方法 | |
CN105851996A (zh) | 一种枸杞果酱及其制作方法 | |
CN111387417A (zh) | 一种低卡路里耐煮面条及其制备方法 | |
CN105918951A (zh) | 一种椰球及其制备方法 | |
CN101991033A (zh) | 不老莓果冻及其制作方法 | |
CN106418523B (zh) | 一种稳定型软枣猕猴桃功能保健凝乳 | |
CN107136288A (zh) | 一种枸杞果粒糖及其制备方法 | |
CN113367302A (zh) | 一种低糖银耳雪梨复合果酱及其制备方法 | |
KR20180053015A (ko) | 홍삼 가공 식품 | |
CN106417527A (zh) | 一种水晶月饼及其制备方法与应用 | |
KR102063484B1 (ko) | 효소발효를 통한 호박음료의 제조방법 및 이를 통해 제조된 호박음료 | |
CN110063433A (zh) | 一种罗汉果果汁及制备方法 | |
CN108935705A (zh) | 一种奶茶粉及其制备方法 | |
CN109892607A (zh) | 一种红心火龙果果冻及其制备方法 | |
RU2626580C2 (ru) | Белково-углеводная кондитерская основа и способ ее получения | |
CN115918762B (zh) | 一种棉花糖、雪花酥及其加工方法 | |
CN102488072B (zh) | 一种添加红景天的冷冻饮品及其制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160907 |
|
WW01 | Invention patent application withdrawn after publication |