CN107455425A - A kind of biscuit crisp with coconut aroma and preparation method thereof - Google Patents
A kind of biscuit crisp with coconut aroma and preparation method thereof Download PDFInfo
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- CN107455425A CN107455425A CN201710819153.2A CN201710819153A CN107455425A CN 107455425 A CN107455425 A CN 107455425A CN 201710819153 A CN201710819153 A CN 201710819153A CN 107455425 A CN107455425 A CN 107455425A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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Abstract
The present invention provides a kind of biscuit crisp with coconut aroma and preparation method thereof.It is made up of following component：White granulated sugar, wheat flour, yolk powder, coconut slurry powder, coconut Normal juice, pectin, xanthans, phosphatide, single diglycerine fatty acid ester, ready-mixed oil, margarine, vegetable fat powder, SEMEN SINAPIS ALBAE extract, Herba Cirsii extract, rhubarb extract, water；Present invention also offers the preparation method of the biscuit, including prepare the steps such as sol solution, core material, coconut palm sauce, cladding, baking volume skin shaping.Biscuit of the present invention has uniform color, glossy, and mouthfeel is crisp, do not stick to one's teeth, just melt in the mouth, non-greasy after eating, profile is complete, do not shrink, it is indeformable, it is non-foaming, the advantages that content of microorganisms is few, and toast in volume skin shaping and form multilayer drum, section is well arranged, adds coconut Normal juice and coconut palm starches the coconut taste for make it that product tool is unique.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of biscuit crisp with coconut aroma and its preparation
Method.
Background technology
Shortcake volume biscuit is one kind one of cuisines made of cereal powder, sugar, grease etc. are through overbaking, and it is as a kind of common
Leisure food deeply liked by consumers in general.But crisp volume biscuit on the market has that preparation technology is unreasonable, mouth at present
The deficiencies of taste is relatively simple, nutritive value is not abundant enough, mouthfeel is not ideal enough, profile is bad part, can not meet people to food
The higher and higher requirement of product quality.
The content of the invention
For in place of above the deficiencies in the prior art, the present invention provides a kind of biscuit crisp with coconut aroma and its system
Preparation Method.
The technical scheme that the present invention takes is as follows：
A kind of biscuit crisp with coconut aroma, including following components：White granulated sugar, wheat flour, yolk powder, coconut slurry powder,
Coconut Normal juice, pectin, xanthans, phosphatide, single diglycerine fatty acid ester, ready-mixed oil, margarine, vegetable fat powder, SEMEN SINAPIS ALBAE extraction
Thing, Herba Cirsii extract, rhubarb extract, water.
Preferably, a kind of biscuit crisp with coconut aroma, the component of following parts by weight is included：White granulated sugar 10~20
Part, 30~40 parts of wheat flour, 1~10 part of yolk powder, 20~30 parts of coconut slurry powder, 10~20 parts of coconut Normal juice, pectin 0.01~0.1
It is part, 0.01~0.1 part of xanthans, phosphatidase 0 .1~1 part, 0.1~1 part of single diglycerine fatty acid ester, 5~15 parts of ready-mixed oil, artificial
25~50 parts of cream, 20~30 parts of vegetable fat powder, 9~12 parts of SEMEN SINAPIS ALBAE extract, 3~9 parts of Herba Cirsii extract, rhubarb extract
2~5 parts, 20~40 parts of water.
Preferably, a kind of biscuit crisp with coconut aroma, the component of following parts by weight is included：It is 11 parts of white granulated sugar, small
32 parts of flour, 2 parts of yolk powder, 21 parts of coconut slurry powder, 10 parts of coconut Normal juice, 0.1 part of pectin, 0.1 part of xanthans, phosphatidase 1 part, Dan Shuan
1 part of fatty acid glyceride, 6 parts of ready-mixed oil, 26 parts of margarine, 22 parts of vegetable fat powder, 10 parts of SEMEN SINAPIS ALBAE extract, Herba Cirsii extract
4 parts, 3 parts of rhubarb extract, 21 parts of water.
Accordingly, the invention provides a kind of preparation method of described biscuit crisp with coconut aroma, including with
Lower preparation process：
(1) pectin, xanthans are soaked 30~120 minutes, stand, make its be sufficiently swelled after at 50~80 DEG C
Stirring makes it fully mix, and obtains sol solution；
(2) coconut slurry powder, vegetable fat powder, yolk powder, phosphatide, single diglycerine fatty are added after dissolving ready-mixed oil, margarine
Acid esters is mixed, and addition SEMEN SINAPIS ALBAE extract, Herba Cirsii extract, rhubarb extract, homogeneous, forms core material；
(3) white granulated sugar is added in coconut Normal juice, infusion is carried out at 100~120 DEG C, constantly stirred 1~3h, make
It is fully concentrated, and forms coconut palm sauce；
(4) above-mentioned coconut palm sauce and sol solution, wheat flour are thoroughly mixed, form cladding；
(5) above-mentioned cladding is toasted, volume skin shaping, injects core material, finished product is obtained after cooling.
Preferably, the step (1) is：Pectin, xanthans are soaked 30~120 minutes, adjust pH7~8.5, it is quiet
Put, it is heated 30~40min after being sufficiently swelled at 50~80 DEG C, stirring makes it fully mix, sealed after 15~18
35~50min of HIGH PRESSURE TREATMENT at DEG C, obtains sol solution.
Preferably, the step (2) is：Ready-mixed oil, margarine add coconut slurry powder, vegetable fat powder, yolk powder, phosphorus after dissolving
Fat, single diglycerine fatty acid ester are mixed, under the conditions of 80~90 DEG C sterilize 35~40min, be cooled to 65 DEG C keep 1~
1.5h, 10~15 DEG C are then cooled in 15~20min, temperature is warmed to room temperature after keeping 15~30min, addition SEMEN SINAPIS ALBAE extraction
Thing, Herba Cirsii extract, rhubarb extract, 20~30min of homogeneous, form core material.
Preferably, before white granulated sugar is added in coconut Normal juice in the step (3), it is thin that white sand first is made in white granulated sugar
Sugar, concrete operations are as follows：Take white granulated sugar to be placed in 1~2h in 120 DEG C of thermostatic drying chambers, crushed 150~200 mesh sieves, obtain white sand
Thin sugar.
Preferably, the baking temperature of cladding is in the step (5)：220~250 DEG C.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention is formed by Multicomponent configuration, and the quality of product is integrally improved with reference to the inventive method, the present invention
Biscuit has uniform color, glossy, and mouthfeel is crisp, does not stick to one's teeth, just melt in the mouth, and non-greasy after eating, profile is complete, does not receive
Contracting, indeformable, non-foaming, the advantages that content of microorganisms is few, and toast in volume skin shaping and form multilayer drum, sectional layer
It is secondary clearly demarcated, add coconut Normal juice and coconut palm slurry so that the unique coconut taste of product tool.
Embodiment
The invention will now be further described with reference to specific embodiments, advantages of the present invention and feature will be with description and
It is apparent, but protection scope of the present invention is not limited to following examples.
Embodiment 1：
A kind of biscuit crisp with coconut aroma, include the component of following parts by weight：11 parts of white granulated sugar, wheat flour 32
Part, 2 parts of yolk powder, 21 parts of coconut slurry powder, 10 parts of coconut Normal juice, 0.1 part of pectin, 0.1 part of xanthans, phosphatidase 1 part, single diglycerol fat
1 part of fat acid esters, 6 parts of ready-mixed oil, 26 parts of margarine, 22 parts of vegetable fat powder, 10 parts of SEMEN SINAPIS ALBAE extract, 4 parts of Herba Cirsii extract, system
3 parts of Chinese rhubarb extract, 21 parts of water.
A kind of described biscuit crisp with coconut aroma, the biscuit include following preparation process：
(1) pectin, xanthans are soaked 120 minutes, adjust pH 7, stand, make its be sufficiently swelled after at 50 DEG C
Lower heating 40min, stirring make it fully mix, seal after HIGH PRESSURE TREATMENT 50min at 18 DEG C, obtain sol solution；
(2) coconut slurry powder, vegetable fat powder, yolk powder, phosphatide, single diglycerine fatty are added after dissolving ready-mixed oil, margarine
Acid esters is mixed, and sterilize 40min under the conditions of 90 DEG C, is cooled to 65 DEG C of holding 1h, 15 DEG C are then cooled in 20min,
Temperature is warmed to room temperature after keeping 30min, addition SEMEN SINAPIS ALBAE extract, Herba Cirsii extract, rhubarb extract, homogeneous 20min, shape
Into core material；
(3) take white granulated sugar to be placed in 1h in 120 DEG C of thermostatic drying chambers, crushed 200 mesh sieves, it is carefully sugared to obtain white sand；White sand is thin
Sugar is added in coconut Normal juice, and infusion is carried out at 120 DEG C, and constantly stirring 3 hours, make it fully concentrate, and forms coconut palm sauce；
(4) above-mentioned coconut palm sauce and sol solution, wheat flour are thoroughly mixed, form cladding；
(5) above-mentioned cladding is toasted under the conditions of 230 DEG C, volume skin shaping, injects core material, finished product is obtained after cooling.
Embodiment 2：
A kind of biscuit crisp with coconut aroma, include the component of following parts by weight：20 parts of white granulated sugar, wheat flour 30
Part, 10 parts of yolk powder, 20 parts of coconut slurry powder, 20 parts of coconut Normal juice, 0.01 part of pectin, 0.01 part of xanthans, phosphatidase 0 .1 parts, Dan Shuan
1 part of fatty acid glyceride, 5 parts of ready-mixed oil, 50 parts of margarine, 30 parts of vegetable fat powder, 9 parts of SEMEN SINAPIS ALBAE extract, Herba Cirsii extract 9
Part, 2 parts of rhubarb extract, 20 parts of water.
A kind of biscuit crisp with coconut aroma, the biscuit include following preparation process：
(1) pectin, xanthans are soaked 30 minutes, adjust pH8.5, stand, make its be sufficiently swelled after at 80 DEG C
Lower heating 30min, stirring make it fully mix, seal after HIGH PRESSURE TREATMENT 35min at 15 DEG C, obtain sol solution；
(2) coconut slurry powder, vegetable fat powder, yolk powder, phosphatide, single diglycerine fatty are added after dissolving ready-mixed oil, margarine
Acid esters is mixed, and sterilize 35min under the conditions of 80 DEG C, is cooled to 65 DEG C of holding 1.5h, 10 are then cooled in 15min
DEG C, temperature is warmed to room temperature after keeping 15min, addition SEMEN SINAPIS ALBAE extract, Herba Cirsii extract, rhubarb extract, homogeneous
30min, form core material；
(3) take white granulated sugar to be placed in 2h in 120 DEG C of thermostatic drying chambers, crushed 150 mesh sieves, it is carefully sugared to obtain white sand；White sand is thin
Sugar is added in coconut Normal juice, and infusion is carried out at 100 DEG C, and constantly stirring 1 hour, makes it fully concentrate, and forms coconut palm sauce；
(4) above-mentioned coconut palm sauce and sol solution, wheat flour are thoroughly mixed, form cladding；
(5) above-mentioned cladding is toasted under the conditions of 250 DEG C, volume skin shaping, injects core material, finished product is obtained after cooling.
Embodiment 3：
A kind of biscuit crisp with coconut aroma, include the component of following parts by weight：10 parts of white granulated sugar, wheat flour 40
Part, 1 part of yolk powder, 30 parts of coconut slurry powder, 10 parts of coconut Normal juice, 0.1 part of pectin, 0.1 part of xanthans, phosphatidase 1 part, single diglycerol fat
0.1 part of fat acid esters, 15 parts of ready-mixed oil, 25 parts of margarine, 20 parts of vegetable fat powder, 12 parts of SEMEN SINAPIS ALBAE extract, Herba Cirsii extract 3
Part, 5 parts of rhubarb extract, 40 parts of water.
A kind of biscuit crisp with coconut aroma, the biscuit include following preparation process：
(1) pectin, xanthans are soaked 120 minutes, adjust pH7.5, stand, make its be sufficiently swelled after at 80 DEG C
Lower heating 40min, stirring make it fully mix, seal after HIGH PRESSURE TREATMENT 50min at 15 DEG C, obtain sol solution；
(2) coconut slurry powder, vegetable fat powder, yolk powder, phosphatide, single diglycerine fatty are added after dissolving ready-mixed oil, margarine
Acid esters is mixed, and sterilize 40min under the conditions of 90 DEG C, is cooled to 65 DEG C of holding 1.5h, 10 are then cooled in 15min
DEG C, temperature is warmed to room temperature after keeping 30min, addition SEMEN SINAPIS ALBAE extract, Herba Cirsii extract, rhubarb extract, homogeneous
30min, form core material；
(3) take white granulated sugar to be placed in 2h in 120 DEG C of thermostatic drying chambers, crushed 150 mesh sieves, it is carefully sugared to obtain white sand；White sand is thin
Sugar is added in coconut Normal juice, and infusion is carried out at 120 DEG C, and constantly stirring 3 hours, make it fully concentrate, and forms coconut palm sauce；
(4) above-mentioned coconut palm sauce and sol solution, wheat flour are thoroughly mixed, form cladding；
(5) above-mentioned cladding is toasted under the conditions of 220 DEG C, volume skin shaping, injects core material, finished product is obtained after cooling.
Embodiment 4：
A kind of biscuit crisp with coconut aroma, include the component of following parts by weight：15 parts of white granulated sugar, wheat flour 34
Part, 3 parts of yolk powder, 24 parts of coconut slurry powder, 18 parts of coconut Normal juice, 0.05 part of pectin, 0.05 part of xanthans, phosphatidase 0 .2 parts, list are double sweet
0.2 part of oil and fat acid esters, 6 parts of ready-mixed oil, 26 parts of margarine, 23 parts of vegetable fat powder, 10 parts of SEMEN SINAPIS ALBAE extract, Herba Cirsii extract
4 parts, 3 parts of rhubarb extract, 25 parts of water.
A kind of biscuit crisp with coconut aroma, the biscuit include following preparation process：It is same as Example 1.
Comparative example 1：
A kind of biscuit crisp with coconut aroma, include the component of following parts by weight：5 parts of white granulated sugar, 20 parts of wheat flour,
0.2 part of yolk powder, 10 parts of coconut slurry powder, 5 parts of coconut Normal juice, 0.005 part of pectin, 0.005 part of xanthans, phosphatidase 0 .03 parts, Dan Shuan
0.04 part of fatty acid glyceride, 2 parts of ready-mixed oil, 15 parts of margarine, 15 parts of vegetable fat powder, 4 parts of SEMEN SINAPIS ALBAE extract, field thistle extraction
2 parts of thing, 1 part of rhubarb extract, 40 parts of water.
A kind of biscuit crisp with coconut aroma, the biscuit include following preparation process：It is same as Example 1.
Comparative example 2：
A kind of biscuit crisp with coconut aroma, include the component of following parts by weight：25 parts of white granulated sugar, wheat flour 45
Part, 12 parts of yolk powder, 35 parts of coconut slurry powder, 25 parts of coconut Normal juice, 1 part of pectin, 1 part of xanthans, phosphatidase 4 part, single diglycerine fatty
4 parts of acid esters, 20 parts of ready-mixed oil, 55 parts of margarine, 35 parts of vegetable fat powder, 15 parts of SEMEN SINAPIS ALBAE extract, 12 parts of Herba Cirsii extract, system
10 parts of Chinese rhubarb extract, 20 parts of water.
A kind of biscuit crisp with coconut aroma, the biscuit include following preparation process：It is same as Example 1.
Comparative example 3：
A kind of biscuit crisp with coconut aroma, include the component of following parts by weight：It is same as Example 1.
(1) pectin, xanthans are soaked 30 minutes, adjust pH6, stand, make its be sufficiently swelled after at 40 DEG C
30min is heated, stirring makes it fully mix, seals after HIGH PRESSURE TREATMENT 35min at 5 DEG C, obtain sol solution；
(2) coconut slurry powder, vegetable fat powder, yolk powder, phosphatide, single diglycerine fatty are added after dissolving ready-mixed oil, margarine
Acid esters is mixed, and sterilize 35min under the conditions of 60 DEG C, is cooled to 65 DEG C of holding 1.5h, 20 are then cooled in 15min
DEG C, temperature is warmed to room temperature after keeping 30min, addition SEMEN SINAPIS ALBAE extract, Herba Cirsii extract, rhubarb extract, homogeneous
20min, form core material；
(3) take white granulated sugar to be placed in 1h in 100 DEG C of thermostatic drying chambers, crushed 50 mesh sieves, it is carefully sugared to obtain white sand；White sand is carefully sugared
It is added in coconut Normal juice, infusion is carried out at 100 DEG C, constantly stirring 3 hours, makes it fully concentrate, and form coconut palm sauce；
(4) above-mentioned coconut palm sauce and sol solution, wheat flour are thoroughly mixed, form cladding；
(5) above-mentioned cladding is toasted under the conditions of 150 DEG C, volume skin shaping, injects core material, finished product is obtained after cooling.
Comparative example 4：
A kind of biscuit crisp with coconut aroma, include the component of following parts by weight：It is same as Example 1.
(1) pectin, xanthans are soaked 30 minutes, adjust pH9.5, stand, make its be sufficiently swelled after at 90 DEG C
Lower heating 30min, stirring make it fully mix, seal after HIGH PRESSURE TREATMENT 35min at 25 DEG C, obtain sol solution；
(2) coconut slurry powder, vegetable fat powder, yolk powder, phosphatide, single diglycerine fatty are added after dissolving ready-mixed oil, margarine
Acid esters is mixed, and sterilize 35min under the conditions of 100 DEG C, is cooled to 65 DEG C of holding 1.5h, 20 are then cooled in 20min
DEG C, temperature is warmed to room temperature after keeping 30min, addition SEMEN SINAPIS ALBAE extract, Herba Cirsii extract, rhubarb extract, homogeneous
20min, form core material；
(3) take white granulated sugar to be placed in 1h in 150 DEG C of thermostatic drying chambers, crushed 300 mesh sieves, it is carefully sugared to obtain white sand；White sand is thin
Sugar is added in coconut Normal juice, and infusion is carried out at 150 DEG C, and constantly stirring 3 hours, make it fully concentrate, and forms coconut palm sauce；
(4) above-mentioned coconut palm sauce and sol solution, wheat flour are thoroughly mixed, form cladding；
(5) above-mentioned cladding is toasted under the conditions of 280 DEG C, volume skin shaping, injects core material, finished product is obtained after cooling.
Comparative example 5：
A kind of biscuit crisp with coconut aroma, include the component of following parts by weight：It is same as Example 1.
(1) pectin, xanthans, water, white granulated sugar, coconut Normal juice, wheat flour are thoroughly mixed, form cladding；
(2) coconut slurry powder, vegetable fat powder, yolk powder, phosphatide, single diglycerine fatty are added after dissolving ready-mixed oil, margarine
Acid esters, addition SEMEN SINAPIS ALBAE extract, Herba Cirsii extract, rhubarb extract, form core material；
(3) above-mentioned cladding is toasted under the conditions of 220 DEG C, volume skin shaping, injects core material, finished product is obtained after cooling；
Experimental example：Sense organ and microbioassay
According to national food safety standard GB7100-2015, sense organ and the microorganism of detection comparative example and embodiment product
Limit.Testing result is shown in Table 1~2.
Table 1：Sense organ measurement result
Table 2：Microbioassay result
Test result indicates that：A kind of biscuit crisp with coconut aroma is made using prescription of the present invention and preparation method,
Biscuit of the present invention has uniform color, glossy, no white powder, no overfocus phenomenon, free from extraneous odour, is no different and smells, and has strong coconut fragrant
Taste, mouthfeel is crisp, does not stick to one's teeth, just melt in the mouth, and non-greasy after eating, foreign, profile is complete, does not shrink, indeformable, does not rise
Bubble, the advantages that section is well arranged, its color and luster, flavour, smell and state are splendid compared with comparative example.From the microorganism of table 2
Testing result can be seen that total plate count contained by biscuit of the present invention and be no more than 1CFU/g, E. CoIi content 0, fungi count
For 0, the microorganism detection result of the particularly sample of embodiment 1 is 0, and the microorganism detection result of comparative example is significantly greater than this
Invention.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God any modification, equivalent substitution and improvements done etc., should be included within the scope of protection of the invention with principle.
Claims (8)
1. a kind of biscuit crisp with coconut aroma, it is characterised in that including following components：White granulated sugar, wheat flour, yolk
Powder, coconut slurry powder, coconut Normal juice, pectin, xanthans, phosphatide, single diglycerine fatty acid ester, ready-mixed oil, margarine, vegetable fat powder,
SEMEN SINAPIS ALBAE extract, Herba Cirsii extract, rhubarb extract, water.
2. a kind of biscuit crisp with coconut aroma according to claim 1, it is characterised in that including following parts by weight
Component：10~20 parts of white granulated sugar, 30~40 parts of wheat flour, 1~10 part of yolk powder, 20~30 parts of coconut slurry powder, coconut Normal juice 10
~20 parts, 0.01~0.1 part of pectin, 0.01~0.1 part of xanthans, phosphatidase 0 .1~1 part, single diglycerine fatty acid ester 0.1~1
Part, 5~15 parts of ready-mixed oil, 25~50 parts of margarine, 20~30 parts of vegetable fat powder, 9~12 parts of SEMEN SINAPIS ALBAE extract, field thistle extraction
3~9 parts of thing, 2~5 parts of rhubarb extract, 20~40 parts of water.
A kind of 3. biscuit crisp with coconut aroma according to any one of claim 1 or 2, it is characterised in that including
The component of following parts by weight：11 parts of white granulated sugar, 32 parts of wheat flour, 2 parts of yolk powder, 21 parts of coconut slurry powder, 10 parts of coconut Normal juice, pectin
0.1 part, 0.1 part of xanthans, phosphatidase 1 part, 1 part of single diglycerine fatty acid ester, 6 parts of ready-mixed oil, 26 parts of margarine, vegetable fat powder 22
Part, 10 parts of SEMEN SINAPIS ALBAE extract, 4 parts of Herba Cirsii extract, 3 parts of rhubarb extract, 21 parts of water.
A kind of 4. biscuit crisp with coconut aroma according to any one of claims 1 to 3, it is characterised in that the cake
It is dry to include following preparation process：
(1) pectin, xanthans are soaked 30~120 minutes, stands, it is stirred after being sufficiently swelled at 50~80 DEG C
It is fully mixed, obtain sol solution；
(2) coconut slurry powder, vegetable fat powder, yolk powder, phosphatide, single diglycerine fatty acid ester are added after dissolving ready-mixed oil, margarine
Mixed, addition SEMEN SINAPIS ALBAE extract, Herba Cirsii extract, rhubarb extract, homogeneous, form core material；
(3) white granulated sugar is added in coconut Normal juice, infusion is carried out at 100~120 DEG C, constantly stirred 1~3h, fill it
Divide concentration, form coconut palm sauce；
(4) above-mentioned coconut palm sauce and sol solution, wheat flour are thoroughly mixed, form cladding；
(5) above-mentioned cladding is toasted, volume skin shaping, injects core material, finished product is obtained after cooling.
It is 5. according to claim 4 a kind of with the crisp biscuit of coconut aroma, it is characterised in that the step (1) is：
Pectin, xanthans are soaked 30~120 minutes, adjust pH7~8.5, stand, make its be sufficiently swelled after at 50~80 DEG C
30~40min of lower heating, stirring make it fully mix, seal after 35~50min of HIGH PRESSURE TREATMENT at 15~18 DEG C, obtain peptization
Liquid.
It is 6. according to claim 4 a kind of with the crisp biscuit of coconut aroma, it is characterised in that the step (2) is：
Ready-mixed oil, margarine add coconut slurry powder, vegetable fat powder, yolk powder, phosphatide, single diglycerine fatty acid ester after dissolving and carry out mixing and stir
Mix, sterilize 35~40min under the conditions of 80~90 DEG C, is cooled to 65 DEG C of 1~1.5h of holding, 10 are then cooled in 15~20min
~15 DEG C, temperature is warmed to room temperature after keeping 15~30min, addition SEMEN SINAPIS ALBAE extract, Herba Cirsii extract, rhubarb extract,
20~30min of homogeneous, form core material.
7. a kind of biscuit crisp with coconut aroma according to claim 4, it is characterised in that in the step (3)
Before white granulated sugar is added in coconut Normal juice, white granulated sugar is first made to white sand is carefully sugared, and concrete operations are as follows：White granulated sugar is taken to be placed in
1~2h in 120 DEG C of thermostatic drying chambers, 150~200 mesh sieves are crushed, it is carefully sugared to obtain white sand.
8. a kind of biscuit crisp with coconut aroma according to claim 4, it is characterised in that in the step (5)
The baking temperature of cladding is：220~250 DEG C.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835167A (en) * | 2018-07-28 | 2018-11-20 | 唯珍（北京）食品科技有限公司 | A kind of freezing cocoa-nut cake and preparation method thereof |
| CN110012923A (en) * | 2018-01-09 | 2019-07-16 | 统一企业股份有限公司 | The manufacturing method of coconut cresting composition, bakery and bakery |
| CN114271302A (en) * | 2021-12-30 | 2022-04-05 | 广州纯享生物科技有限公司 | Blood sugar-reducing crisp biscuit and preparation method thereof |
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