CN107772034A - A kind of coconut candy and preparation method thereof - Google Patents
A kind of coconut candy and preparation method thereof Download PDFInfo
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- CN107772034A CN107772034A CN201710818660.4A CN201710818660A CN107772034A CN 107772034 A CN107772034 A CN 107772034A CN 201710818660 A CN201710818660 A CN 201710818660A CN 107772034 A CN107772034 A CN 107772034A
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- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 128
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 97
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- -1 diglycerine fatty acid ester Chemical class 0.000 claims abstract description 34
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 28
- 235000013336 milk Nutrition 0.000 claims abstract description 20
- 239000008267 milk Substances 0.000 claims abstract description 20
- 210000004080 milk Anatomy 0.000 claims abstract description 20
- 235000013601 eggs Nutrition 0.000 claims abstract description 19
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 18
- 239000005720 sucrose Substances 0.000 claims abstract description 18
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 17
- 229930195729 fatty acid Natural products 0.000 claims abstract description 17
- 239000000194 fatty acid Substances 0.000 claims abstract description 17
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 13
- 238000001802 infusion Methods 0.000 claims description 82
- 241000737241 Cocos Species 0.000 claims description 31
- 235000015067 sauces Nutrition 0.000 claims description 30
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 29
- 230000001954 sterilising effect Effects 0.000 claims description 19
- 238000009755 vacuum infusion Methods 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 235000020415 coconut juice Nutrition 0.000 claims description 13
- 238000005266 casting Methods 0.000 claims description 9
- 238000000465 moulding Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 238000007872 degassing Methods 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 150000002148 esters Chemical class 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- GPLRAVKSCUXZTP-UHFFFAOYSA-N diglycerol Chemical compound OCC(O)COCC(O)CO GPLRAVKSCUXZTP-UHFFFAOYSA-N 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 235000020197 coconut milk Nutrition 0.000 description 10
- 238000000034 method Methods 0.000 description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 6
- 229910052739 hydrogen Inorganic materials 0.000 description 6
- 239000001257 hydrogen Substances 0.000 description 6
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 6
- 239000011734 sodium Substances 0.000 description 6
- 229910052708 sodium Inorganic materials 0.000 description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 5
- 229910052799 carbon Inorganic materials 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 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
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 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
- 240000007175 Datura inoxia Species 0.000 description 1
- 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 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000002977 intracellular fluid Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000002969 morbid Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23G3/48—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
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
Abstract
The present invention provides a kind of coconut candy and preparation method thereof, and the coconut candy includes the component of following parts by weight：10~45 parts of coconut Normal juice, 15~20 parts of milk, 20~25 parts of egg, 10~20 parts of white granulated sugar, 25~40 parts of malt syrup, 0.1~1 part of edible salt, single 0.1~1 part of diglycerine fatty acid ester, 0.1~1 part of sucrose fatty ester, phosphatidase 0 .1~1 part, 0.1~1 part of sodium acid carbonate.The preparation method goes out coconut candy by the component mixture manufacturing such as coconut Normal juice, milk, egg, and sugared body has merged the fragrance of coconut, and mouthfeel is fragrant sliding and honest, and sweet tea is oiliness, has unique coconut taste.
Description
Technical field
The present invention relates to candy processing technique field, more particularly to a kind of coconut candy and preparation method thereof.
Background technology
Coconut is the main oil crops in world torrid areas and food energy crop, and the fresh coconut meat of ripe coconut fruit contains
Have a variety of nutriments such as fat, protein and vitamin, coconut meat is nutritious, sweet and dilitious, except production coconut oil it
Outside, the nutritious Speciality Foods such as coconut milk, coconut powder, coconut candy, cocoanut jam, coconut cake can also be processed into.
Wherein coconut candy, it is using coconut as primary raw material, is process meticulously using the technique of science, remains coconut
Original fragrance and flavor and nutrition, mouthfeel perfume (or spice) cunning, coconut are strong, unique flavor.Coconut candy can not only supplement the more of our human bodies
The nutrient of kind demand, it is often edible, intracellular fluid can be supplemented, expanding blood volume, there is skin maintenance, the work(of skin care
Effect.
The processing method of existing coconut candy is difficult to regulate and control so that the coconut candy of preparation, poor taste be present, sugariness is not easy to adjust
, easily there is the problem of smell of burning in control, and the shelf life of coconut candy is short, situations such as rotten easily occurs, therefore pass through the place to raw material
The improvement of reason and sugar cook technique so that raw material is well mixed, and the product prepared has high-quality quality.
The content of the invention
For mirror with this, the present invention proposes a kind of coconut candy, realizes fragrant sliding honest, the agreeably sweet and dense coconut taste of mouthfeel
Effect.
The technical proposal of the invention is realized in this way：A kind of coconut candy, include the component of following parts by weight：Coconut Normal juice
10~45 parts, 15~20 parts of milk, 20~25 parts of egg, 10~20 parts of white granulated sugar, 25~40 parts of malt syrup, edible salt
0.1~1 part, single 0.1~1 part of diglycerine fatty acid ester, 0.1~1 part of sucrose fatty ester, phosphatidase 0 .1~1 part, sodium acid carbonate
0.1~1 part.
Preferably, the coconut Normal juice is：Squeeze and obtain after being crushed from coconut meat, then from coconut water by coconut
Normal juice is 3~4 according to weight ratio：8~13 are allocated, and coconut water and the coconut Normal juice is warming up to 50~60 DEG C after mixing,
Add white granulated sugar after being cooled to 30~35 DEG C again, homogeneous allotment is carried out after being again heated to 50~60 DEG C.
Preferably, the homogeneous allotment includes homogeneous for the first time and homogeneous for the second time, and the first time homogeneous temperature is
55~60 DEG C, pressure be 0.1~0.6MPa, described second homogeneous temperature is 40~50 DEG C, pressure is 0.1~0.6MPa.
Present invention additionally comprises a kind of preparation method of coconut candy, comprise the following steps：
(1) first time infusion：White granulated sugar is added in coconut Normal juice, infusion is stirred at 90~110 DEG C, obtains coconut palm
Sauce；
(2) it is homogeneous：Will milk and egg carry out homogeneous allotment after add into coconut palm sauce, the homogeneous temperature is 30~
35 DEG C, pressure be 0.1~0.6MPa；
(3) filter：Coconut palm sauce in step (2) is crossed into 90~110 mesh sieves to be filtered；
(4) second of infusion：By malt syrup, edible salt, single diglycerine fatty acid ester, sucrose fatty ester, phosphatide, carbon
Sour hydrogen sodium, which is added into coconut palm sauce, is stirred infusion, obtains liquid glucose；
(5) third time infusion：Liquid glucose is subjected to vacuum infusion, infusion temperature is 120~150 DEG C, and infusion to water content is 1
~4%；
(6) moulding by casting：Liquid glucose after vacuum infusion is cast into model and is cooled and shaped, is stripped, packaging.
Preferably, in the step (1), the stirring infusion time is 1~3h.
Preferably, in the step (4), add in three times：First malt syrup and edible salt are added in coconut palm sauce, in temperature
Spend for infusion at 90~95 DEG C, add single diglycerine fatty acid ester and sucrose fatty ester, endured at being 96~100 DEG C in temperature
Boil, be eventually adding phosphatide and sodium acid carbonate, infusion at being 120~150 DEG C in temperature.
Preferably, the time of infusion three times is 1~2h.
Preferably, in the step (5), the vacuum is 0.09~0.12MPa.
Preferably, in the step (6), sterilization processing is de-gassed before moulding by casting, the degassing sterilization is by vacuum
Liquid glucose after infusion is de-gassed under 30~40 DEG C, 0.9~0.95MPa, and sterilization temperature is 115~130 DEG C.
Preferably, sterilization uses instantaneous sterilization mode, and sterilizing time is 1~5s.
Compared with prior art, the beneficial effects of the invention are as follows：
Contain abundant protein, vitamin C and several mineral materials using coconut Normal juice so that the coconut candy of preparation has
The nutritional ingredient of more horn of plenty, good taste, plurality of raw materials can alleviate the oleaginous taste of coconut meat after squeezing, make it have dense
Coconut taste.Add milk and egg so that the coconut candy smooth in taste of preparation, have additional nutrients composition.The burnt odor taste of sugared body with
Dense coconut aroma is completely merged, and makes it have the coconut taste of uniqueness so that the property of coconut candy can be stablized.
Embodiment
In order to be best understood from the technology of the present invention content, specific embodiment is provided below, the present invention is described further.
Embodiment 1
A kind of coconut candy, include the component of following weight：Coconut Normal juice 10kg, milk 15kg, egg 20kg, white sand
Sugared 10kg, malt syrup 25kg, edible salt 0.1kg, single diglycerine fatty acid ester 0.1kg, sucrose fatty ester 0.1kg, phosphatide
0.1kg, sodium acid carbonate 0.1kg.
The preparation method of the coconut candy, comprises the following steps：
(1) first time infusion：White granulated sugar is added in coconut Normal juice, infusion is stirred at 90 DEG C, stirs infusion
Time is 1h, obtains coconut palm sauce.
(2) it is homogeneous：Will milk and egg carry out homogeneous allotment after add into coconut palm sauce, the homogeneous temperature is 30 DEG C,
Pressure is 0.1MPa.
(3) filter：Coconut palm sauce in step (2) is crossed into 90 mesh sieves to be filtered.
(4) second of infusion：By malt syrup, edible salt, single diglycerine fatty acid ester, sucrose fatty ester, phosphatide, carbon
Sour hydrogen sodium, which is added in coconut palm sauce, is stirred infusion, and the infusion time is 1h, obtains liquid glucose.
(5) third time infusion：Liquid glucose is subjected to vacuum infusion, the vacuum is 0.09MPa, and infusion temperature is 120 DEG C,
Infusion to water content is 1%.
(6) moulding by casting：Liquid glucose after vacuum infusion is cast into model and is cooled and shaped, is stripped, packaging.
Embodiment 2
A kind of coconut candy, include the component of following weight：Coconut Normal juice 45kg, milk 20kg, egg 25kg, white granulated sugar
20kg, malt syrup 40kg, edible salt 1kg, single diglycerine fatty acid ester 1kg, sucrose fatty ester 1kg, phosphatidase 1 kg, carbonic acid
Hydrogen sodium 1kg.
The preparation method of the coconut candy, comprises the following steps：
(1) first time infusion：White granulated sugar is added in coconut Normal juice, infusion is stirred at 110 DEG C, stirs infusion
Time is 3h, obtains coconut palm sauce.
(2) it is homogeneous：Will milk and egg carry out homogeneous allotment after add into coconut palm sauce, the homogeneous temperature is 35 DEG C,
Pressure is 0.6MPa；
(3) filter：Coconut palm sauce in step (2) is crossed into 110 mesh sieves to be filtered.
(4) second of infusion：By malt syrup, edible salt, single diglycerine fatty acid ester, sucrose fatty ester, phosphatide, carbon
Sour hydrogen sodium, which is added in coconut palm sauce, is stirred infusion, and the infusion time is 2h, obtains liquid glucose.
(5) third time infusion：Liquid glucose is subjected to vacuum infusion, the vacuum is 0.12MPa, and infusion temperature is 150 DEG C,
Infusion to water content is 4%.
(6) moulding by casting：Liquid glucose after vacuum infusion is cast into model and is cooled and shaped, is stripped, packaging.
Embodiment 3
A kind of coconut candy, include the component of following weight：Coconut Normal juice 30kg, milk 18kg, egg 22kg, white granulated sugar
15kg, malt syrup 32kg, edible salt 0.5kg, single diglycerine fatty acid ester 0.5kg, sucrose fatty ester 0.5kg, phosphatide
0.5kg, sodium acid carbonate 0.6kg.
The preparation method of the coconut candy, comprises the following steps：
(1) first time infusion：White granulated sugar is added in coconut Normal juice, infusion is stirred at 100 DEG C, obtains coconut palm sauce,
The stirring infusion time is 2h.
(2) it is homogeneous：Will milk and egg carry out homogeneous allotment after add into coconut palm sauce, the homogeneous temperature is 32 DEG C,
Pressure is 0.3MPa.
(3) filter：Coconut palm sauce in step (2) is crossed into 100 mesh sieves to be filtered；
(4) second of infusion：By malt syrup, edible salt, single diglycerine fatty acid ester, sucrose fatty ester, phosphatide, carbon
Sour hydrogen sodium, which is added in coconut palm sauce, is stirred infusion, and the infusion time is 1.5h, obtains liquid glucose.
(5) third time infusion：Liquid glucose is subjected to vacuum infusion, the vacuum is 0.10MPa, and infusion temperature is 135 DEG C,
Infusion to water content is 2%.
(6) moulding by casting：Liquid glucose after vacuum infusion is cast into model and is cooled and shaped, is stripped, packaging.
Embodiment 4
The difference of the embodiment and embodiment 3 is：The coconut Normal juice is：Squeezed after being crushed from coconut meat and
, then from coconut water by coconut milk according to weight ratio be 3：8 are allocated.The coconut water and coconut milk are warming up to after mixing
50 DEG C, then add white granulated sugar after being cooled to 30 DEG C, secondary homogeneous allotment is carried out after being again heated to 50 DEG C, it is described homogeneous including for the first time
Homogeneous and second homogeneous, the first time homogeneous temperature is 55 DEG C, and described second homogeneous temperature is 40 DEG C, and pressure is equal
For 0.1MPa.
Embodiment 5
The difference of the embodiment and embodiment 3 is：The coconut Normal juice is：Squeezed after being crushed from coconut meat and
, then from coconut water by coconut milk according to weight ratio be 4：13 are allocated.The coconut water and coconut milk heat up after mixing
To 60 DEG C, then add white granulated sugar after being cooled to 35 DEG C, secondary homogeneous allotment is carried out after being again heated to 60 DEG C.It is described homogeneous including first
Secondary homogeneous and second homogeneous, the first time homogeneous temperature is 60 DEG C, and described second homogeneous temperature is 50 DEG C, pressure
It is 0.6MPa.
Embodiment 6
The difference of the embodiment and embodiment 3 is：The coconut Normal juice is：Squeezed after being crushed from coconut meat and
, then from coconut water by coconut milk according to weight ratio be 4：12 are allocated.The coconut water and coconut milk heat up after mixing
To 55 DEG C, then add white granulated sugar after being cooled to 32 DEG C, secondary homogeneous allotment is carried out after being again heated to 55 DEG C.It is described homogeneous including first
Secondary homogeneous and second homogeneous, the first time homogeneous temperature is 58 DEG C, and described second homogeneous temperature is 45 DEG C, pressure
It is 0.2MPa.
The preparation method of the coconut candy, comprises the following steps：
(1) first time infusion：White granulated sugar is added in coconut Normal juice, infusion is stirred at 100 DEG C, stirs infusion
Time is 2h, obtains coconut palm sauce.
(2) it is homogeneous：Being added after milk and egg are carried out into homogeneous allotment into coconut palm sauce, the homogeneous temperature is 32 DEG C,
Pressure is 0.2MPa.
(3) filter：Coconut palm sauce in step (2) is crossed into 100 mesh sieves to be filtered.
(4) second of infusion：By malt syrup, edible salt, single diglycerine fatty acid ester, sucrose fatty ester, phosphatide, carbon
Sour hydrogen sodium is added in coconut palm sauce in three times is stirred infusion：First malt syrup and edible salt are added in coconut palm sauce, in temperature
For infusion at 92 DEG C, single diglycerine fatty acid ester and sucrose fatty ester are added, infusion at being 98 DEG C in temperature, is eventually adding
Phosphatide and sodium acid carbonate, infusion at being 120 DEG C in temperature, the time of infusion three times is 1.5h, obtains liquid glucose.
(5) third time infusion：Liquid glucose is subjected to vacuum infusion, the vacuum is 0.10MPa, and infusion temperature is 135 DEG C,
Infusion to water content is 2%.
(6) degassing sterilization：Liquid glucose after vacuum infusion is de-gassed under 35 DEG C, 0.92MPa, sterilization temperature 120
DEG C, sterilization uses instantaneous sterilization mode, sterilizing time 3s.
(7) moulding by casting：The liquid glucose after sterilizing that will deaerate, which is cast into model, to be cooled and shaped, and is stripped, packaging.
In order to verify beneficial effects of the present invention, following test is set：
First, 1.1, control group is set to be verified
Reference examples 1
The difference of the reference examples and embodiment 3 is：A kind of coconut candy, include the component of following weight：Coconut Normal juice
30kg, white granulated sugar 15kg, malt syrup 32kg, edible salt 0.5kg, single diglycerine fatty acid ester 0.5kg, sucrose fatty ester
0.5kg, phosphatidase 0 .5kg, sodium acid carbonate 0.6kg.
Reference examples 2
The difference of the reference examples and embodiment 3 is：The preparation method of the coconut candy of the reference examples, comprises the following steps：
(1) first time infusion：By milk, egg, white granulated sugar, malt syrup, edible salt, single diglycerine fatty acid ester,
Sucrose fatty ester, phosphatide, sodium acid carbonate are added in coconut Normal juice, and infusion is stirred at 100 DEG C, and the infusion time is
2h, obtain liquid glucose.
(2) second of infusion：Liquid glucose is subjected to vacuum infusion, the vacuum is 0.10MPa, and infusion temperature is 135 DEG C,
Infusion to water content is 3%.
(3) moulding by casting：Liquid glucose after vacuum infusion is cast into model and is cooled and shaped, is stripped, packaging.
Reference examples 3
The difference of the reference examples and embodiment 6 is：The coconut water and coconut milk are carried out once after mixing at 55 DEG C
Homogeneous allotment, homogeneous temperature is 50 DEG C, pressure 0.8MPa.
Reference examples 4
The difference of the reference examples and embodiment 6 is：The preparation method of the coconut candy, comprises the following steps：
(1) first time infusion：White granulated sugar is added in coconut Normal juice, infusion is stirred at 100 DEG C, obtains coconut palm sauce,
The stirring infusion time is 2h.
(2) second of infusion：By milk, egg, malt syrup, edible salt, single diglycerine fatty acid ester, sucrose fat
Acid esters, phosphatide, sodium acid carbonate are added in coconut palm sauce in three times is stirred infusion, obtains liquid glucose：First by milk, egg, malt
Syrup, edible salt are added in coconut palm sauce, infusion at being 92 DEG C in temperature, add single diglycerine fatty acid ester and sucrose-fatty
Ester, infusion at being 98 DEG C in temperature, is eventually adding phosphatide and sodium acid carbonate, infusion at being 102 DEG C in temperature, the infusion three times
Time is 1.5h.
(3) third time infusion：Liquid glucose is subjected to vacuum infusion, the vacuum is 0.10MPa, and infusion temperature is 135 DEG C,
Infusion to water content is 4%.
(4) moulding by casting：Liquid glucose after vacuum infusion is cast into model and is cooled and shaped, is stripped, packaging.
1.2nd, the coconut candy prepared to embodiment 1~6 and reference examples 1~4 carries out standard detection, experimental result such as table 1 below
It is shown：
As seen from table, lead (mg/kg)≤0.5 in safety standard, arsenic (mg/kg)≤0.5, sulfur dioxide (g/kg)≤
0.1, copper (mg/kg)≤10, total plate count (cfu/g)≤100, coliform (cfu/100g)≤10, therefore it is prepared by the present invention
Coconut candy meet safety and sanitation standard in process of production, do not have any morbid substance, ensure that the quality of product.
2nd, the coconut candy prepared according to embodiment 1~3, its nutritional ingredient are as shown in table 2 below：
3rd, organoleptic quality subjective evaluation method
Using point system, organoleptic quality score table 3 is formulated to the organoleptic requirements of coconut candy according to coconut candy feature itself, taken
Every batch of test products invite 20 people to observe outward appearance, color and luster under natural light, hear its taste, gargled with warm water in clean porcelain dish
After mouthful, flavour is tasted, evaluation is provided according to the organoleptic requirements and score value of regulation, averages.
Organoleptic requirements and score table
Sensory evaluation is carried out to 10 batches of test products of embodiment 1~6 and the grade of control group 1~4 according to above-mentioned score table, it is counted
According to as shown in table 4 below：
| Group | Apparent condition | Color and luster | Smell | Flavour | Total score |
| Embodiment 1 | 19 | 20 | 18 | 37 | 94 |
| Embodiment 2 | 18 | 19 | 19 | 36 | 92 |
| Embodiment 3 | 20 | 20 | 18 | 38 | 96 |
| Embodiment 4 | 20 | 19 | 19 | 38 | 96 |
| Embodiment 5 | 19 | 20 | 19 | 38 | 96 |
| Embodiment 6 | 20 | 20 | 19 | 38 | 97 |
| Control group 1 | 18 | 15 | 16 | 28 | 80 |
| Control group 2 | 14 | 15 | 15 | 30 | 74 |
| Control group 3 | 18 | 18 | 16 | 30 | 82 |
| Control group 4 | 15 | 16 | 16 | 28 | 75 |
As seen from the above table, the effect for the coconut candy that the coconut candy that prepared by the present invention is prepared in sensory evaluation than control group
Good, for embodiment 3 compared with control group 1, the sensory evaluation index of embodiment 3 is better than control group 1, and control group 1 does not contain milk
With the component such as egg, milk and egg can not only have additional nutrients composition, and the coconut candy being prepared into has smooth mouthfeel, no
Greasy, flavour is more preferable.Embodiment 3 is compared with control group 2, and control group 2 does not carry out infusion technique three times, and the present invention by enduring three times
Boil technique so that boiled liquid glucose mouthfeel is fragrant sliding and honest, agreeably sweet, and the present invention does not carry out milk and egg also
The operations such as homogeneous and filtering, cause the sensory effects of control group 2 poorer than the effect of embodiment 3.
Embodiment 6 is compared with control group 3, and do not heated up coconut milk and coconut water first the tune for cooling again and heating up again
Match somebody with somebody, coconut water can alleviate squeezing after coconut milk oleaginous taste so that the pure perfume (or spice) of coconut Normal juice, finally carry out it is secondary homogeneous, by coconut palm
Sub- juice is fully broken up, and together with other components completely fusion, component is stable.Embodiment 6 compared with control group 4, do not adopt by control group 4
With the operation such as homogeneous, filtering and degassing sterilization, coconut candy effect prepared by control group 4 is poor, and the present invention is made by preparation technology
Boiled liquid glucose mouthfeel is fragrant sliding and honest, agreeably sweet, time for boiling, temperature can influence the property of product, sternly
Lattice control infusion condition so that component is well mixed, good fluidity without protein denaturation, the coconut candy organoleptic properties of preparation compared with
It is good.
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 made etc., should be included in the scope of the protection with principle.
Claims (10)
1. a kind of coconut candy, it is characterised in that include the component of following parts by weight：10~45 parts of coconut Normal juice, milk 15~20
Part, 20~25 parts of egg, 10~20 parts of white granulated sugar, 25~40 parts of malt syrup, 0.1~1 part of edible salt, single diglycerine fatty
0.1~1 part of acid esters, 0.1~1 part of sucrose fatty ester, phosphatidase 0 .1~1 part, 0.1~1 part of sodium acid carbonate.
2. a kind of coconut candy according to claim 1, it is characterised in that the coconut Normal juice is：Carried out from coconut meat
Squeeze and obtain after crushing, then from coconut water by coconut Normal juice according to weight ratio be 3~4：8~13 are allocated, the coconut
Water and coconut Normal juice are warming up to 50~60 DEG C after mixing, then add white granulated sugar after being cooled to 30~35 DEG C, are again heated to 50~60 DEG C
After carry out homogeneous allotment.
3. a kind of coconut candy according to claim 2, it is characterised in that it is homogeneous and that the homogeneous allotment includes first time
Secondary homogeneous, the first time homogeneous temperature is 55~60 DEG C, pressure is 0.1~0.6MPa, described second homogeneous temperature
It is 0.1~0.6MPa to spend for 40~50 DEG C, pressure.
4. the preparation method of a kind of coconut candy according to any one of claims 1 to 3, it is characterised in that including following step
Suddenly：
(1) first time infusion：White granulated sugar is added in coconut Normal juice, infusion is stirred at 90~110 DEG C, obtains coconut palm sauce；
(2) it is homogeneous：Will milk and egg carry out homogeneous allotment after add into coconut palm sauce, the homogeneous temperature is 30~35 DEG C,
Pressure is 0.1~0.6MPa；
(3) filter：Coconut palm sauce in step (2) is crossed into 90~110 mesh sieves to be filtered；
(4) second of infusion：By malt syrup, edible salt, single diglycerine fatty acid ester, sucrose fatty ester, phosphatide, bicarbonate
Sodium is added into coconut palm sauce and is stirred infusion, obtains liquid glucose；
(5) third time infusion：By liquid glucose carry out vacuum infusion, infusion temperature be 120~150 DEG C, infusion to water content be 1~
4%；
(6) moulding by casting：Liquid glucose after vacuum infusion is cast into model and is cooled and shaped, is stripped, packaging.
5. the preparation method of a kind of coconut candy according to claim 4, it is characterised in that in the step (1), stirring is endured
It is 1~3h to boil the time.
6. the preparation method of a kind of coconut candy according to claim 4, it is characterised in that in the step (4), in three times
Addition：First malt syrup and edible salt are added in coconut palm sauce, infusion at being 90~95 DEG C in temperature, add single diglycerol fat
Fat acid esters and sucrose fatty ester, infusion at being 96~100 DEG C in temperature, are eventually adding phosphatide and sodium acid carbonate, are in temperature
Infusion at 120~150 DEG C.
7. the preparation method of a kind of coconut candy according to claim 6, it is characterised in that the time of infusion three times is
1~2h.
8. the preparation method of a kind of coconut candy according to claim 4, it is characterised in that described true in the step (5)
Reciprocal of duty cycle is 0.09~0.12MPa.
9. the preparation method of a kind of coconut candy according to claim 4, it is characterised in that in the step (6), pour into
Sterilization processing is de-gassed before type, the degassing sterilization is in 30~40 DEG C, 0.9~0.95MPa by the liquid glucose after vacuum infusion
Under be de-gassed, sterilization temperature be 115~130 DEG C.
10. the preparation method of a kind of coconut candy according to claim 9, it is characterised in that sterilization uses instantaneous sterilization side
Formula, sterilizing time are 1~5s.
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