CN112841314A - Coconut milk custard and preparation method thereof - Google Patents
Coconut milk custard and preparation method thereof Download PDFInfo
- Publication number
- CN112841314A CN112841314A CN202110229138.9A CN202110229138A CN112841314A CN 112841314 A CN112841314 A CN 112841314A CN 202110229138 A CN202110229138 A CN 202110229138A CN 112841314 A CN112841314 A CN 112841314A
- Authority
- CN
- China
- Prior art keywords
- milk
- coconut
- vitamin
- pot
- parts
- 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- Withdrawn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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
Abstract
The invention discloses coconut double-skin milk and a preparation method thereof, and belongs to the technical field of food processing. The coconut double-skin milk is prepared from the following raw materials in parts by weight: the milk-egg milk product with the coconut flavor is added with raw materials such as the Vietnam old coconut, has fine and smooth mouthfeel, is sweet but not greasy, contains rich sugar, fat, protein, vitamin B, vitamin C, trace elements such as potassium and magnesium and the like in coconut pulp and fruit juice, has the effects of tonifying spleen and kidney, inducing diuresis to reduce edema, clearing summer heat and quenching thirst, eliminating malnutrition and expelling parasites, and is very popular with young consumers, especially children and women.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to coconut-flavored double-skin milk and a preparation method thereof.
Background
With the development of society, people pursue higher and higher material culture life, and the food is taken as the most important component in the daily life, and after the consumption level is continuously improved, the requirement on the food is not only in the former full-bodied state, but also more and more pursues high-quality food with complete color, aroma, taste and flavor, and the food is required to be healthy, nutritious and exquisite.
Strawberries are native to southeast asia and are grown in vietnam and south china hainan, etc. The coconut pulp and the coconut juice are rich in sugar, fat, protein, vitamin B, vitamin C, trace elements such as potassium and magnesium, and the like, have the effects of tonifying spleen and kidney, promoting urination and reducing swelling, clearing summer heat and quenching thirst, and eliminating malnutrition and expelling worms, and are very popular with young consumers, particularly children and women.
Disclosure of Invention
The invention aims to provide coconut-flavor double-skin milk and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the coconut-flavored double-skin milk is prepared from the following raw materials in parts by weight: 70 parts of buffalo milk, 30 parts of peanut milk and 15 parts of fresh egg liquid;
the milk is fresh buffalo milk, which is different from the well-known milk produced by dairy cattle (black and white cow), and is the milking of the cow
The milk coming from the milk-making machine. The buffalo milk has low yield and high nutritive value. Fat, protein of buffalo milk,LactoseThe content of the black and white cow
The milk production is several times, and the mineral and vitamin contents are also tens of times of those of the black and white cow. It is mellow and thick, and has a function of gallbladder
Low sterol, rich vitamins and trace elements, especiallyCasein proteinHigh content, and can be used for further processing high-quality dairy products. Water (W)
The mineral content and vitamin content of the milk are better than those of the milk produced by black and white cow and human milk, iron and vitaminVitamin ARespectively in the following content
80 times and 40 times, and is considered to be one of the best calcium and phosphorus supplementing foods.
The coconut is old coconut in Vietnam, and the coconut pulp and fruit juice are rich in saccharide, fat, protein, vitamin B, vitamin C and
the trace elements of potassium, magnesium and the like have the effects of tonifying spleen and kidney, promoting urination and reducing swelling, clearing summer heat and quenching thirst, and eliminating malnutrition and expelling parasites, and are very popular with young consumers, particularly children and females.
The eggs are fresh, worm-egg and raw eggs;
a preparation method of coconut-flavor double-skin milk is characterized by comprising the following steps:
1) selecting Vietnam old coconuts, polishing the surfaces of the old coconuts by a surface machine to remove coconut shell silks, and selecting and removing cracked, damaged and wormholes on the surfaces of the coconuts for the first time;
2) and (3) coconut treatment: opening the top of the coconut by about 80mm, cutting a circle of coconut meat at the opening by using a knife, cutting fruits which are rotten and deteriorated and have no mildew in the coconut meat after observation, and then cleaning;
3) preparing materials: mixing 70 parts of water milk and 30 parts of peanut milk, placing the mixture in a pot, heating and sterilizing the mixture to 100 ℃, and placing 15% of fresh egg liquid of the egg-shell chicken, wherein the content of the yolk accounts for 1%;
4) cooling and seasoning: cooling hot milk in cold water, adding appropriate amount of white sugar, and stirring until sugar is completely melted;
5) and (3) filtering: mixing the cooled milk and the cooled egg liquid uniformly, and filtering impurities by using a filter screen;
6) boiling on a pot and stewing: placing the processed coconut into a pot, pouring milk into the pot, boiling and stewing for 30 minutes with strong fire, then stewing for 1 hour in the middle of the pot, and stewing and solidifying;
7) taking out of the pot: after the coconut stewed milk is taken out of the pot, the spoon removes the redundant water on the coconut stewed milk, and the coconut stewed milk can be put on a table.
The invention has the beneficial effects that: the double-skin milk provided by the invention improves the traditional preparation method of the double-skin milk, and the old Vietnamese coconut is selected to stew buffalo milk, so that the coconut has fragrant, sweet and smooth mouthfeel, and is more popular with young consumers, especially children and women.
Detailed Description
The present invention is described in further detail below by way of examples, which are intended to facilitate the understanding of the present invention without limiting it in any way.
| Example 1: | |
| a preparation method of coconut-flavor double-skin milk comprises the following steps: |
1) selecting Vietnam old coconuts, polishing the surfaces of the old coconuts by a surface machine to remove coconut shell silks, and selecting and removing cracked, damaged and wormholes on the surfaces of the coconuts for the first time;
2) and (3) coconut treatment: opening the top of the coconut by about 80mm, cutting a circle of coconut meat at the opening by using a knife, cutting fruits which are rotten and deteriorated and have no mildew in the coconut meat after observation, and then cleaning;
3) preparing materials: mixing 70 parts of water milk and 30 parts of peanut milk, placing the mixture in a pot, heating and sterilizing the mixture to 100 ℃, and placing 15% of fresh egg liquid of the egg-shell chicken, wherein the content of the yolk accounts for 1%;
4) cooling and seasoning: cooling hot milk in cold water, adding appropriate amount of white sugar, and stirring until sugar is completely melted;
5) and (3) filtering: mixing the cooled milk and the cooled egg liquid uniformly, and filtering impurities by using a filter screen;
6) boiling on a pot and stewing: placing the processed coconut into a pot, pouring milk into the pot, boiling and stewing for 30 minutes with strong fire, then stewing for 1 hour in the middle of the pot, and stewing and solidifying;
7) taking out of the pot: after the coconut stewed milk is taken out of the pot, the spoon removes the redundant water on the coconut stewed milk, and the coconut stewed milk can be put on a table.
Claims (7)
1. The coconut-flavored double-skin milk is characterized in that: the composition is characterized by comprising the following raw materials in parts by weight: one Vietnam old coconut, 70 parts of buffalo milk, 30 parts of peanut milk and 15 parts of fresh egg liquid;
the milk is fresh buffalo milk, which is different from the well-known milk produced by dairy cattle (black and white cow), and is the milking of the cow
The milk coming from the milk-making machine.
2. The buffalo milk has low yield and high nutritive value.
3. Fat and protein of buffalo milkThe quality,LactoseThe content of the black and white cow
The milk production is several times, and the mineral and vitamin contents are also tens of times of those of the black and white cow.
4. It is mellow and thick, and has a function of gallbladder
Low sterol, rich vitamins and trace elements, especiallyCasein proteinHigh content, and can be used for further processing high-quality dairy products.
5. The mineral content and vitamin content of buffalo milk are better than those of the milk produced by black and white cow and human milk, iron and vitaminVitamin AAre 80 times and 40 times respectively, and are considered to be one of the best calcium and phosphorus supplementing foods.
6. The coconut is the old coconut in Vietnam, the pulp and the juice of the coconut are rich in sugar, fat, protein, vitamin B, vitamin C, trace elements such as potassium and magnesium, and the like, and the coconut has the effects of tonifying spleen and kidney, inducing diuresis to reduce edema, clearing summer heat, quenching thirst, eliminating malnutrition and expelling worms, and is very popular with young consumers, especially children and women.
7. The eggs are fresh, worm-egg and raw eggs;
the method of claim 1, wherein the step of preparing the coconut-flavored double-skin milk comprises the steps of:
selecting Vietnam old coconuts, polishing the surfaces of the old coconuts by a surface machine to remove coconut shell silks, and selecting and removing cracked, damaged and wormholes on the surfaces of the coconuts for the first time;
and (3) coconut treatment: opening the top of the coconut by about 80mm, cutting a circle of coconut meat at the opening by using a knife, cutting fruits which are rotten and deteriorated and have no mildew in the coconut meat after observation, and then cleaning;
preparing materials: mixing 70 parts of water milk and 30 parts of peanut milk, placing the mixture in a pot, heating and sterilizing the mixture to 100 ℃, and placing 15% of fresh egg liquid of the egg-shell chicken, wherein the content of the yolk accounts for 1%;
cooling and seasoning: cooling hot milk in cold water, adding appropriate amount of white sugar, and stirring until sugar is completely melted;
and (3) filtering: mixing the cooled milk and the cooled egg liquid uniformly, and filtering impurities by using a filter screen;
boiling on a pot and stewing: placing the processed coconut into a pot, pouring milk into the pot, boiling and stewing for 30 minutes with strong fire, then stewing for 1 hour in the middle of the pot, and stewing and solidifying;
taking out of the pot: after the coconut stewed milk is taken out of the pot, the spoon removes the redundant water on the coconut stewed milk, and the coconut stewed milk can be put on a table.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110229138.9A CN112841314A (en) | 2021-03-02 | 2021-03-02 | Coconut milk custard and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110229138.9A CN112841314A (en) | 2021-03-02 | 2021-03-02 | Coconut milk custard and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112841314A true CN112841314A (en) | 2021-05-28 |
Family
ID=75990946
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110229138.9A Withdrawn CN112841314A (en) | 2021-03-02 | 2021-03-02 | Coconut milk custard and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112841314A (en) |
-
2021
- 2021-03-02 CN CN202110229138.9A patent/CN112841314A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107173511A (en) | A kind of red barnyard grass candied cake of popped rice and preparation method thereof | |
| CN104055177A (en) | Preparation method of water chestnut beverage | |
| KR101219256B1 (en) | Process for the preparation of meat stock for meat noodles using backbone and meat noodles containing same | |
| CN103141648A (en) | Avicennia marina chocolate and making process thereof | |
| CN104757683A (en) | Method for preparing papaya soybean milk probiotics compound beverage | |
| KR101901155B1 (en) | Method for manufacturing apple eel soup and apple eel soup manufactured thereby | |
| KR102010033B1 (en) | Manufacturing method of ox soup and ox soup using the same | |
| CN105433263A (en) | Bamboo-flavored Guangdong-style soybean paste and preparation method thereof | |
| CN106578114A (en) | Flavor frozen dried beancurd | |
| KR20140075313A (en) | Manufacturing method of Rice sweet drink included the sweet pumpkin and Rice sweet drink included the sweet pumpkin manufactured by the same | |
| CN102405987A (en) | Bean product with wine taste | |
| KR101733139B1 (en) | Radish juice meju, manufacturing method of radish juice meju, manufacturing method of fermented sauce using radish juice meju | |
| CN112841314A (en) | Coconut milk custard and preparation method thereof | |
| CN103478285A (en) | Method for preparing fermented bean curd containing jackfruit | |
| CN105594885A (en) | Rice-wine-fermented Mao tofu and making method thereof | |
| CN105285613A (en) | Manufacturing method of banana juice beverage | |
| CN106418523B (en) | A kind of stable type tara vine functional health curdled milk | |
| CN105231416A (en) | Method for making flavored pineapple jam | |
| CN110558386A (en) | preparation method of shredded dried bean curd | |
| CN109907296A (en) | A kind of preparation method of lean meat soy sauce | |
| CN108812903A (en) | A kind of balsam pear yoghourt and preparation method thereof | |
| CN109662257A (en) | A kind of balsam pear pudding and preparation method thereof | |
| CN106417603A (en) | Manufacture method of melastoma dodecandrum fruit original flavored yogurt | |
| CN106912618A (en) | A kind of Braised Tofu with Seafood and preparation method thereof | |
| JP2023174537A (en) | Method for producing vegetable milk beverage and vegetable milk coagulated food product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20210528 |