CN113396957A - Sea-breeze shredded coconut pastry and preparation method thereof - Google Patents
Sea-breeze shredded coconut pastry and preparation method thereof Download PDFInfo
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- CN113396957A CN113396957A CN202110587126.3A CN202110587126A CN113396957A CN 113396957 A CN113396957 A CN 113396957A CN 202110587126 A CN202110587126 A CN 202110587126A CN 113396957 A CN113396957 A CN 113396957A
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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
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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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Abstract
The invention relates to the technical field of cakes, in particular to a sea-breeze shredded coconut cake and a preparation method thereof. The stuffing of the seafood and shredded coconut cake provided by the invention is shredded coconut stuffing, the shredded coconut stuffing is added with bean composition comprising white kidney beans, peas and mung beans and coconut powder, the bean composition is rich in protein, fat, carbohydrate, various amino acids and mineral nutrition, the coconut powder is rich in various fatty acids, eighteen amino acids, calcium, zinc, manganese, iron, vitamin C and other nutrient elements required by a human body, and the coconut powder is matched with maltose syrup, fructose syrup and other components, so that the seafood and shredded coconut cake is good in shape, color and taste, high in nutritive value and has a health-care effect, and the flavor of consumers is met. The preparation method of the sea-breeze shredded coconut pastry provided by the invention is simple to operate, easy to popularize and good in market application prospect.
Description
Technical Field
The invention relates to the technical field of cakes, in particular to a sea-breeze shredded coconut cake and a preparation method thereof.
Background
The cake is prepared from one or more of cereals, beans, potatoes, oil, sugar, eggs, etc. as main raw materials, optionally adding other raw materials, and processing by concocting, molding, and cooking. Before or after cooking, cream, albumen, cocoa, jam, etc. are often added to the surface of the product or to the inside of the product after cooking. With the improvement of living standard and the upgrade of health concept of people, higher requirements are put forward on cakes, and the existing cakes lack the effects of nutrition and health care.
Therefore, it is necessary to provide a delicious cake with nutrition and health care effects.
Disclosure of Invention
In order to overcome the defects of the prior art, one of the purposes of the invention is to provide the shredded coconut stuffing, the shredded coconut stuffing is added with bean composition comprising white kidney beans, peas and mung beans and coconut powder, the bean composition is rich in protein, fat, carbohydrate, various amino acids and mineral nutrition, the coconut powder is rich in various fatty acids, eighteen amino acids, calcium, zinc, manganese, iron, vitamin C and other nutrient elements required by a human body, and the bean composition cooperates with the coconut powder and is matched with malt syrup, fructose syrup and other components, so that the shredded coconut cake with sea breeze is delicious and has the effects of nutrition and health care.
The invention also aims to provide a preparation method of the sea breeze shredded coconut pastry, which is simple to operate, easy to popularize and good in market application prospect.
One of the purposes of the invention is realized by adopting the following technical scheme:
a shredded coconut cake with sea breeze comprises: the stuffing is wrapped in the skin blank;
the stuffing is shredded coconut stuffing, and the shredded coconut stuffing comprises the following raw materials in parts by mass: 20-50 parts of bean composition, 5-15 parts of coconut powder, 20-40 parts of white granulated sugar, 2-8 parts of vegetable oil, 5-15 parts of milk powder, 1-5 parts of maltose syrup, 1-5 parts of high fructose corn syrup, 2-8 parts of yellow butter, 0.1-0.5 part of preservative and 3-6 parts of water;
wherein the legume composition comprises a white kidney bean, a pea, and a mung bean.
The bean composition comprises white kidney beans, peas and mung beans, wherein the white kidney beans are white kidney beans, are delicious in taste, rich in nutrition, rich in protein, fat and starch, and contain various amino acids, various mineral substances such as calcium, phosphorus, iron and the like, soluble sugar and carbohydrate which are beneficial to a human body, and have the medical effects of nourishing yin, tonifying kidney, strengthening spleen, warming middle warmer, descending qi, promoting diuresis, stopping dysentery, helping digestion, detoxifying, stopping hiccup and the like, so that the bean composition is an ideal food therapy good product; the pea is rich in protein, fat, carbohydrate and mineral nutrition, has sweet taste and neutral nature, enters spleen and stomach channels, and has the effects of benefiting middle-warmer energy, stopping diarrhea and dysentery, regulating ying and wei, promoting urination, eliminating carbuncle and swelling and removing opal toxin; the mung bean contains protein, carbohydrate, fat, various vitamins and mineral elements, and has the effects of reducing blood fat, reducing cholesterol, resisting allergy, bacteria and tumors, stimulating appetite, and protecting liver and kidney; the coconut powder is rich in various fatty acids, eighteen amino acids, calcium, zinc, manganese, iron, vitamin C and other nutrient elements required by a human body, has high nutritive value, and has the effects of tonifying spleen and stomach, killing insects and eliminating malnutrition.
The stuffing of the seafood shredded coconut cake is shredded coconut stuffing, the shredded coconut stuffing is added with the bean composition comprising the white kidney beans, the peas and the mung beans and the coconut powder, the maltose syrup, the fructose syrup and other components are matched, so that the seafood shredded coconut cake is good in shape, color and taste, high in nutritive value and capable of achieving health care, and meets the requirements of taste of consumers.
Preferably, the shredded coconut stuffing comprises the following raw materials in parts by mass: 25-40 parts of bean composition, 8-12 parts of coconut powder, 25-35 parts of white granulated sugar, 4-6 parts of vegetable oil, 8-12 parts of milk powder, 2-4 parts of maltose syrup, 2-4 parts of high fructose corn syrup, 4-6 parts of yellow butter, 0.2-0.4 part of preservative and 4-5 parts of water.
Preferably, the shredded coconut stuffing comprises the following raw materials in parts by mass: 30.35 parts of bean composition, 9.5 parts of coconut powder, 30 parts of white granulated sugar, 5 parts of vegetable oil, 9.5 parts of milk powder, 3 parts of malt syrup, 3 parts of high fructose corn syrup, 5 parts of butter, 0.29 part of preservative and 4.36 parts of water.
Preferably, the mass ratio of the white kidney beans to the peas to the mung beans is 1-2: 1-2.
Preferably, the mass ratio of the white kidney beans to the peas to the mung beans is 1:1: 1.035.
Preferably, the preservative is sodium sorbate and/or sodium dehydroacetate.
In the invention, the preservative is preferably sodium sorbate and sodium dehydroacetate, and the mass ratio of the sodium sorbate to the sodium dehydroacetate is 25: 4.
In the invention, the vegetable oil is corn oil and/or rapeseed oil.
The second purpose of the invention is realized by adopting the following technical scheme:
a preparation method of a sea breeze shredded coconut pastry comprises the following steps:
a) weighing the raw materials according to the mass ratio, uniformly mixing the vegetable oil and the butter, adding the white granulated sugar, the coconut powder and the milk powder, uniformly mixing, then adding the bean composition, uniformly mixing, adding the maltose syrup and the fructose-glucose syrup, uniformly mixing, finally adding the preservative and the water, and uniformly mixing to obtain the shredded coconut stuffing;
b) and (3) wrapping the shredded coconut stuffing with a wrapper blank, and then sequentially forming and baking to obtain the sea breeze shredded coconut pastry.
Preferably, the kidney beans, peas and mung beans in the bean composition of step a) are all in powder form, preferably by milling to obtain the powder of kidney beans, peas and mung beans.
Preferably, the baking temperature in the step b) is 180-240 ℃, and the baking time is 10-14 min.
Preferably, after the baking, before the obtaining of the sea breeze shredded coconut cake, the method further comprises the following steps: and (6) cooling.
In the present invention, prior to step a), all the instruments used in the preparation process are cleaned and sterilized, preferably with 75% alcohol; when weighing raw materials in the step a), accurately checking all the raw materials and accurately weighing all the materials; step b) molding specifically by adopting a mold; the baking temperature in the step b) is preferably 210 ℃, and the baking time is preferably 12 min; the step b) cooling is specifically cooling and standing for 1-2 h at the temperature of 20-30 ℃ in an air-conditioned room; after cooling in step b), packaging is preferably carried out, and then sealed and refrigerated for storage.
Compared with the prior art, the invention has the beneficial effects that:
the stuffing of the seafood and shredded coconut cake provided by the invention is shredded coconut stuffing, the shredded coconut stuffing is added with bean composition comprising white kidney beans, peas and mung beans and coconut powder, the bean composition is rich in protein, fat, carbohydrate, various amino acids and mineral nutrition, the coconut powder is rich in various fatty acids, eighteen amino acids, calcium, zinc, manganese, iron, vitamin C and other nutrient elements required by a human body, and the bean composition is cooperated with the coconut powder and is matched with malt syrup, high fructose corn syrup and other components, so that the seafood and shredded coconut cake is good in shape, color and taste, meets the taste of consumers, is high in nutritional value and has a health-care effect.
The preparation method of the shredded coconut stuffing with sea breeze provided by the invention is simple to operate and easy to popularize, the shredded coconut stuffing is prepared by uniformly mixing vegetable oil and yellow cream, adding white granulated sugar, coconut powder and milk powder, uniformly mixing, then adding the bean composition, uniformly mixing, then adding maltose syrup and fructose-glucose syrup, and finally adding the preservative and water, and uniformly mixing, so that the shredded coconut stuffing with sea breeze is good in shape, color and taste, meets the requirements of consumers for taste, high in nutritional value, has a health care effect, and has a good market application prospect.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment. The following are specific examples of the present invention, and raw materials, equipments and the like used in the following examples can be obtained by purchasing them unless otherwise specified. In a specific embodiment, the skin embryo is peach mountain skin, and the mass ratio of the skin embryo to the shredded coconut stuffing is 2: 1.
Example 1
In the embodiment, the preparation of the sea breeze shredded coconut cake is carried out, and the shredded coconut stuffing comprises the following raw materials in parts by mass: 20 parts of a bean composition, 5 parts of coconut powder, 20 parts of white granulated sugar, 2 parts of corn oil, 5 parts of milk powder, 1 part of maltose syrup, 1 part of high fructose corn syrup, 2 parts of butter, 0.1 part of a preservative and 3 parts of water, wherein the bean composition consists of white kidney beans, peas and mung beans in a mass ratio of 1:1:1.035, and the white kidney beans, the peas and the mung beans are all in powder shape; the preservative consists of sodium sorbate and sodium dehydroacetate in a mass ratio of 25: 4.
The preparation method comprises the following steps:
1) uniformly mixing corn oil and butter, adding white granulated sugar, coconut powder and milk powder, uniformly mixing, then adding the bean composition, uniformly mixing, adding maltose syrup and high fructose corn syrup, uniformly mixing, finally adding a preservative and water, and uniformly mixing to obtain shredded coconut stuffing;
2) and (3) wrapping the shredded coconut stuffing with a wrapper blank, molding by using a mold, baking at 180 ℃ for 14min, cooling and standing at 20 ℃ in an air-conditioned room for 1h, packaging, sealing, refrigerating and storing to obtain the sea breeze shredded coconut pastry.
Example 2
In the embodiment, the preparation of the sea breeze shredded coconut cake is carried out, and the shredded coconut stuffing comprises the following raw materials in parts by mass: 25 parts of a bean composition, 8 parts of coconut powder, 25 parts of white granulated sugar, 4 parts of corn oil, 8 parts of milk powder, 2 parts of maltose syrup, 2 parts of high fructose corn syrup, 4 parts of butter, 0.2 part of a preservative and 4 parts of water, wherein the bean composition consists of white kidney beans, peas and mung beans in a mass ratio of 1:1:1.035, and the white kidney beans, the peas and the mung beans are all in powder shape; the preservative consists of sodium sorbate and sodium dehydroacetate in a mass ratio of 25: 4.
The preparation method comprises the following steps:
1) uniformly mixing corn oil and butter, adding white granulated sugar, coconut powder and milk powder, uniformly mixing, then adding the bean composition, uniformly mixing, adding maltose syrup and high fructose corn syrup, uniformly mixing, finally adding a preservative and water, and uniformly mixing to obtain shredded coconut stuffing;
2) and (3) wrapping the coconut stuffing with a wrapper blank, molding by using a mold, baking for 8min at 210 ℃, cooling and standing for 1.5h in an air-conditioned room at 25 ℃, packaging, sealing, refrigerating and storing to obtain the sea breeze coconut shred pastry.
Example 3
In the embodiment, the preparation of the sea breeze shredded coconut cake is carried out, and the shredded coconut stuffing comprises the following raw materials in parts by mass: 30.35 parts of a bean composition, 9.5 parts of coconut powder, 30 parts of white granulated sugar, 5 parts of corn oil, 9.5 parts of milk powder, 3 parts of malt syrup, 3 parts of high fructose corn syrup, 5 parts of butter, 0.29 part of a preservative and 4.36 parts of water, wherein the bean composition consists of white kidney beans, peas and mung beans in a mass ratio of 1:1:1.035, and the white kidney beans, the peas and the mung beans are all in powder form; the preservative consists of sodium sorbate and sodium dehydroacetate in a mass ratio of 25: 4.
The preparation method comprises the following steps:
1) uniformly mixing corn oil and butter, adding white granulated sugar, coconut powder and milk powder, uniformly mixing, then adding the bean composition, uniformly mixing, adding maltose syrup and high fructose corn syrup, uniformly mixing, finally adding a preservative and water, and uniformly mixing to obtain shredded coconut stuffing;
2) and (3) wrapping the coconut stuffing with a wrapper blank, molding by using a mold, baking for 8min at 210 ℃, cooling and standing for 1.5h in an air-conditioned room at 25 ℃, packaging, sealing, refrigerating and storing to obtain the sea breeze coconut shred pastry.
Example 4
In the embodiment, the preparation of the sea breeze shredded coconut cake is carried out, and the shredded coconut stuffing comprises the following raw materials in parts by mass: 40 parts of a bean composition, 12 parts of coconut powder, 35 parts of white granulated sugar, 6 parts of corn oil, 12 parts of milk powder, 4 parts of maltose syrup, 4 parts of high fructose corn syrup, 6 parts of butter, 0.4 part of a preservative and 5 parts of water, wherein the bean composition consists of white kidney beans, peas and mung beans in a mass ratio of 1:1:1.035, and the white kidney beans, the peas and the mung beans are all in powder shape; the preservative consists of sodium sorbate and sodium dehydroacetate in a mass ratio of 25: 4.
The preparation method comprises the following steps:
1) uniformly mixing corn oil and butter, adding white granulated sugar, coconut powder and milk powder, uniformly mixing, then adding the bean composition, uniformly mixing, adding maltose syrup and high fructose corn syrup, uniformly mixing, finally adding a preservative and water, and uniformly mixing to obtain shredded coconut stuffing;
2) and (3) wrapping the coconut stuffing with a wrapper blank, molding by using a mold, baking for 8min at 210 ℃, cooling and standing for 1.5h in an air-conditioned room at 25 ℃, packaging, sealing, refrigerating and storing to obtain the sea breeze coconut shred pastry.
Example 5
In the embodiment, the preparation of the sea breeze shredded coconut cake is carried out, and the shredded coconut stuffing comprises the following raw materials in parts by mass: 50 parts of a bean composition, 15 parts of coconut powder, 40 parts of white granulated sugar, 8 parts of corn oil, 15 parts of milk powder, 5 parts of maltose syrup, 5 parts of high fructose corn syrup, 8 parts of butter, 0.5 part of a preservative and 6 parts of water, wherein the bean composition consists of white kidney beans, peas and mung beans in a mass ratio of 1:1:1.035, and the white kidney beans, the peas and the mung beans are all in powder shape; the preservative consists of sodium sorbate and sodium dehydroacetate in a mass ratio of 25: 4.
The preparation method comprises the following steps:
1) uniformly mixing corn oil and butter, adding white granulated sugar, coconut powder and milk powder, uniformly mixing, then adding the bean composition, uniformly mixing, adding maltose syrup and high fructose corn syrup, uniformly mixing, finally adding a preservative and water, and uniformly mixing to obtain shredded coconut stuffing;
2) and (3) wrapping the shredded coconut stuffing with a wrapper blank, forming by using a mold, baking at 210 ℃, cooling and standing for 1.5h in an air-conditioned room at 25 ℃, packaging, sealing, refrigerating and storing to obtain the sea breeze shredded coconut pastry.
Comparative example 1
Comparative example 1 differs from example 3 in that: the bean composition is not added in the preparation of shredded coconut stuffing.
Comparative example 2
Comparative example 2 differs from example 3 in that: coconut powder is not added in the preparation of the shredded coconut stuffing.
Comparative example 3
Comparative example 3 differs from example 3 in that: no maltose syrup was added to the preparation of the shredded coconut stuffing.
Comparative example 4
Comparative example 4 differs from example 3 in that: the high fructose corn syrup is not added in the preparation of the shredded coconut stuffing.
Performance detection and effect evaluation:
1. the test method comprises the following steps:
DSA (Descriptive Sensory Analysis) scores were made for the shredded coconut stuffing confectionery produced in examples 1 to 5 and comparative examples 1 to 4 in terms of shape, color, texture, taste, and impurity, with reference to the Sensory evaluation criteria shown in Table 1.
TABLE 1 sensory Scoring criteria
2. Selection of test population:
and (4) distributing the finished product on site, randomly selecting 10 persons in the finished product, and scoring, wherein the average value of all the scores is each sensory score of the product.
3. The scoring results are shown in table 2 below.
In table 2, the sensory scores of examples 1 to 5 were all high, and particularly the sensory score of example 3 was the highest. Compared with the example 3, the sensory scores of the shredded coconut stuffing for the sea breeze are lower in the comparative examples 1 to 4, which shows that the shredded coconut stuffing is added with the bean composition and is matched with the milk powder, the maltose syrup and the fructose-glucose syrup, so that the shredded coconut stuffing for the sea breeze is good in shape, color and taste.
TABLE 2 scoring results for shredded coconut stuffing pastry prepared in examples 1-5 and comparative examples 1-4
| Item | Form of the composition | Color | Tissue of | Taste and mouthfeel | Impurities |
| Example 1 | 18.4 | 18.9 | 19.3 | 19.0 | 19.0 |
| Example 2 | 18.3 | 18.8 | 18.8 | 19.2 | 19.2 |
| Example 3 | 19.0 | 19.2 | 19.6 | 19.4 | 19.4 |
| Example 4 | 18.6 | 19.0 | 19.3 | 18.9 | 19.3 |
| Example 5 | 18.5 | 18.9 | 19.4 | 19.1 | 19.1 |
| Comparative example 1 | 16.9 | 17.4 | 16.2 | 15.0 | 18.7 |
| Comparative example 2 | 17.5 | 18.0 | 16.3 | 16.2 | 18.3 |
| Comparative example 3 | 16.9 | 18.1 | 16.8 | 16.6 | 18.0 |
| Comparative example 4 | 16.8 | 17.9 | 16.9 | 16.8 | 18.1 |
Safety index detection
Safety index detection is carried out on the shredded coconut with sea breeze in the embodiment 3 according to GB 2760 + 2014 national food safety standard, GB 7099 + 2015 national food safety standard cake and bread, GB 2762 + 2017 + national food safety standard pollutant limit, GB 29921 + 2013 + national food safety standard pathogen limit, GB/T20188 + 2006 + ion chromatography for measuring bromate in wheat flour, GB 5009.5-2016 + protein in national food safety standard, GB 5009.6-2016 + fat in national food safety standard, GB 5009.3-2016 + moisture in national food safety standard and GB 5009.8-2016 + fructose, glucose, sucrose, maltose and lactose in national food safety standard, see table 3 for results.
Table 3 shows the safety index of the shredded coconut stuffing cake prepared by sea breeze in example 3
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The sea breeze and shredded coconut pastry is characterized by comprising: the stuffing is wrapped in the skin blank;
the stuffing is shredded coconut stuffing, and the shredded coconut stuffing comprises the following raw materials in parts by mass: 20-50 parts of bean composition, 5-15 parts of coconut powder, 20-40 parts of white granulated sugar, 2-8 parts of vegetable oil, 5-15 parts of milk powder, 1-5 parts of maltose syrup, 1-5 parts of high fructose corn syrup, 2-8 parts of yellow butter, 0.1-0.5 part of preservative and 3-6 parts of water;
wherein the legume composition comprises a white kidney bean, a pea, and a mung bean.
2. The seafood and shredded coconut pastry according to claim 1, wherein the shredded coconut stuffing comprises the following raw materials in parts by mass: 25-40 parts of bean composition, 8-12 parts of coconut powder, 25-35 parts of white granulated sugar, 4-6 parts of vegetable oil, 8-12 parts of milk powder, 2-4 parts of maltose syrup, 2-4 parts of high fructose corn syrup, 4-6 parts of yellow butter, 0.2-0.4 part of preservative and 4-5 parts of water.
3. The seafood and shredded coconut pastry according to claim 2, wherein the shredded coconut stuffing comprises the following raw materials in parts by mass: 30.35 parts of bean composition, 9.5 parts of coconut powder, 30 parts of white granulated sugar, 5 parts of vegetable oil, 9.5 parts of milk powder, 3 parts of malt syrup, 3 parts of high fructose corn syrup, 5 parts of butter, 0.29 part of preservative and 4.36 parts of water.
4. The shredded coconut cake with sea breeze according to claim 1, wherein the mass ratio of the white kidney beans, the peas and the mung beans is 1-2: 1-2.
5. The shredded coconut cake with sea breeze according to claim 3, wherein the mass ratio of the white kidney beans, the peas and the mung beans is 1:1: 1.035.
6. The shredded coconut cake with sea wind according to claim 1, wherein the preservative is sodium sorbate and/or sodium dehydroacetate.
7. The method for preparing a sea breeze shredded coconut cake according to any one of claims 1 to 6, characterized by comprising the steps of:
a) weighing the raw materials according to the mass ratio, uniformly mixing the vegetable oil and the butter, adding the white granulated sugar, the coconut powder and the milk powder, uniformly mixing, then adding the bean composition, uniformly mixing, adding the maltose syrup and the fructose-glucose syrup, uniformly mixing, finally adding the preservative and the water, and uniformly mixing to obtain the shredded coconut stuffing;
b) and (3) wrapping the shredded coconut stuffing with a wrapper blank, and then sequentially forming and baking to obtain the sea breeze shredded coconut pastry.
8. The method for preparing shredded coconut with sea breeze cake according to claim 7, wherein the kidney bean, pea and mung bean of the bean composition of step a) are all in powder form.
9. The preparation method of the sea breeze and coconut shred pastry according to claim 7, wherein the baking temperature in the step b) is 180-240 ℃, and the baking time is 10-14 min.
10. The method for preparing shredded coconut with sea wind according to claim 7, wherein after baking and before obtaining shredded coconut with sea wind, the method further comprises: and (6) cooling.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114698804A (en) * | 2022-04-29 | 2022-07-05 | 陈泰珍 | Coconut cake and preparation process thereof |
| CN115918703A (en) * | 2022-09-29 | 2023-04-07 | 海南品香园食品有限公司 | Golden coconut cake |
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