CN115918703A - Golden coconut cake - Google Patents
Golden coconut cake Download PDFInfo
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- CN115918703A CN115918703A CN202211200015.3A CN202211200015A CN115918703A CN 115918703 A CN115918703 A CN 115918703A CN 202211200015 A CN202211200015 A CN 202211200015A CN 115918703 A CN115918703 A CN 115918703A
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 description 2
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
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Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to a golden coconut crisp, which comprises a coconut crisp wrapper and a coconut crisp fragrant stuffing, wherein the coconut crisp wrapper comprises the following components in parts by weight: 530-560 parts of low-gluten flour, 360-400 parts of coconut oil, 77-87 parts of white granulated sugar powder, 90-110 parts of high-gluten flour, 82-98 parts of coconut powder, 50-60 parts of egg yolk, 3-5 parts of edible salt and 0.8-1.1 part of potassium sorbate; the coconut crisp fragrant stuffing comprises the following components in parts by weight: 950-1050 parts of desiccated coconut, 150-200 parts of coconut milk, 60-80 parts of coconut oil, 4-7 parts of edible salt, 220-260 parts of shredded coconut and 0.3-0.7 part of potassium sorbate. The golden coconut cake provided by the invention is crisp in taste, rich in nutrition, suitable for long-term storage, simple to prepare and suitable for large-scale production.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a golden coconut crisp.
Background
Coconut is one of the famous specialty products in Hainan province. Besides being fresh and delicious, coconut also contains various nutrients needed by human body. For example, glucose in coconut can be directly absorbed by human body, sugar content required by human body can be supplemented, potassium element in coconut has the effects of inducing diuresis and relieving swelling, and vitamins in coconut can enhance human immunity, promote metabolism, and has the effects of maintaining beauty and keeping young and resisting aging. Therefore, most snack manufacturers prefer coconut as the raw material for production. CN103798638B discloses a rauco crisp and a preparation method thereof, comprising a mixture and bread crumbs adhered on the surface of the mixture, wherein the weight of the mixture is 290-310 g, and the weight of the bread crumbs is 45-55 g; the mixture is prepared from the following raw materials in parts by weight: 290-310 parts of shredded radish, 30-40 parts of fish paste, 30-40 parts of garlic, 10-20 parts of chicken skin, 20-30 parts of egg white and 45-55 parts of water chestnut, wherein the chicken skin is chicken neck skin, so that the chicken skin has tender skin and better taste. Therefore, in order to make up for the market vacancy, coconut products are urgently needed to be adopted as processing raw materials to manufacture the gold coconut pastry, the pastry is fresh and cool in taste, rich in nutrition, unique in flavor, simple in production process and suitable for batch production, the product types of enterprises are further increased, and the market competitiveness of the enterprises is improved.
Disclosure of Invention
The invention provides a crisp by using coconut products as main raw materials, aims to make up for market vacancy, increase product types of enterprises and improve market competitiveness of the enterprises, and has the advantages of fresh and cool taste, rich nutrition, unique flavor, simple production process and suitability for batch production.
The technical scheme adopted by the invention is as follows:
a golden coconut crisp comprises a coconut crisp dough skin and a coconut crisp fragrant stuffing,
the coconut crispy wrapper comprises the following components in parts by weight: 530-560 parts of low-gluten flour, 360-400 parts of coconut oil, 77-87 parts of white granulated sugar powder, 90-110 parts of high-gluten flour, 82-98 parts of coconut powder, 50-60 parts of egg yolk, 3-5 parts of edible salt and 0.8-1.1 part of potassium sorbate;
the manufacturing steps of the coconut crispy dough skin comprise the following steps:
s101, weighing the raw materials according to the proportion;
s102, mixing and stirring egg yolk, potassium sorbate, edible salt, white granulated sugar, coconut oil and coconut powder, and stirring for 5-6 minutes to obtain emulsion;
s103, adding the weak flour, the strong flour and the emulsion into a dough mixer, mixing and stirring for 20-25min to obtain mixed dough sheets;
s104, thinning the mixed dough cover;
the coconut crisp fragrant stuffing comprises the following components in parts by weight: 950-1050 parts of desiccated coconut, 150-200 parts of coconut milk, 60-80 parts of coconut oil, 4-7 parts of edible salt, 220-260 parts of shredded coconut and 0.3-0.7 part of potassium sorbate;
the manufacturing steps of the coconut crisp fragrant stuffing comprise the following steps:
s201, weighing the raw materials according to the proportion;
s202, mixing and stirring the desiccated coconut, the coconut milk, the coconut oil, the edible salt and the potassium sorbate for 10-15 minutes;
s203, continuously adding the coconut shreds, mixing and stirring for 3-5 minutes to obtain the fragrant stuffing of the coconut crisp;
the forming steps of the golden coconut cake comprise the following steps:
s301, uniformly paving the coconut crisp fragrant stuffing on a wrapper, paving the wrapper on the coconut crisp fragrant stuffing, and uniformly lightly pressing to obtain a semi-finished product crisp;
s302, cutting the semi-finished crisp to prepare raw crisp and cut into blocks;
s303, baking the raw crisp dices for 22-25min at the temperature of 150-160 ℃;
s304, cooling, packaging and warehousing the baked golden coconut crisps in sequence.
Further, the coconut crispy wrapper comprises the following components in parts by weight: low gluten flour 540, coconut oil 380, white granulated sugar powder 82, high gluten flour 100, coconut powder 90, egg yolk 55, edible salt 4 and potassium sorbate 0.9.
Further, the coconut crisp fragrant stuffing comprises the following components in parts by weight: 1000 parts of desiccated coconut, 175 parts of coconut milk, 70 parts of coconut oil, 5 parts of edible salt, 240 parts of shredded coconut and 0.5 part of potassium sorbate.
Further, the mixing and stirring in step S103 are all carried out under the condition that the air pressure is kept between 1.1 and 1.2MPa, and the stirring is carried out at 300 to 350r/min.
Further, the mixing and stirring in step S202 are all carried out under the condition that the air pressure value is kept between 1.1 and 1.2MPa, and the stirring is 300 to 350r/min.
Specifically, the mixing and stirring speed of the step 203 is 180-200r/min.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the coconut powder and the coconut oil are added into the coconut crispy wrapper, and the desiccated coconut, the coconut milk, the coconut oil and the shredded coconut are added into the coconut crispy faint scent so as to provide a plurality of nutrient substances such as protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium and the like for a human body, and simultaneously play a role in lubricating intestinal tracts, so that the situation of constipation caused by excessive consumption of the coconut crispy is reduced, and in addition, under the blending action of coconut products, the coconut crispy is light in taste and plays a role in health care to the human body to the same extent; the wrappers are prepared from the low-gluten flour, the high-gluten flour and other ingredients in a reasonable ratio, and the stuffing is sandwiched between the two wrappers, so that the coconut is crisp and moderate, has good mouthfeel, avoids excessive crispness and looseness, ensures complete form of the coconut, and is convenient to transport and store; the egg yolk is added into the coconut crisp dough skin, so that the whole coconut crisp is bright golden yellow, and the nutritional ingredients of the coconut crisp are improved; by adding a proper amount of potassium sorbate into the coconut cake, the breeding of bacteria is effectively inhibited while the edible safety is ensured, the storage life is effectively prolonged, and the coconut cake is beneficial to long-term storage; the coconut cake is simple to manufacture, easy to produce, low in raw material price and beneficial to market popularization.
Detailed Description
In order to better understand the technical content of the present invention, the following specific examples are provided for further explanation.
The first embodiment is as follows:
a golden coconut cake comprises coconut cake wrapper and coconut cake fragrant stuffing,
the coconut crispy wrapper comprises the following components in parts by weight: low gluten flour 530, coconut oil 360, white granulated sugar powder 77, high gluten flour 90, coconut powder 82, egg yolk 50, edible salt 3 and potassium sorbate 0.8;
the preparation method of the coconut crispy dough skin comprises the following steps:
s101, weighing the raw materials according to the proportion;
s102, mixing and stirring egg yolk, potassium sorbate, edible salt, white granulated sugar, coconut oil and coconut powder, and stirring for 5-6 minutes to obtain emulsion;
s103, adding the weak flour, the strong flour and the emulsion into a dough mixer, mixing and stirring for 20-25min at normal pressure, and obtaining mixed dough sheets at 300-350r/min;
s104, thinning the mixed dough cover;
the coconut crisp fragrant stuffing comprises the following components in parts by weight: desiccated coconut 950, coconut milk 150, coconut oil 60, edible salt 4, shredded coconut 220 and potassium sorbate 0.3;
the manufacturing steps of the fragrant stuffing of the coconut crisp comprise the following steps:
s201, weighing the raw materials according to the proportion;
s202, mixing and stirring the desiccated coconut, the coconut milk, the coconut oil, the edible salt and the potassium sorbate for 10-15 minutes at normal pressure and at the stirring speed of 300-350r/min;
s203, continuously adding the coconut shreds, mixing and stirring for 3-5 minutes at the normal pressure and the stirring speed of 180-200r/min to obtain the fragrant stuffing of the coconut cake;
the gold coconut cake forming steps comprise the following steps:
s301, uniformly paving the coconut crispy fragrant stuffing on the wrapper, paving the wrapper on the coconut crispy fragrant stuffing, and uniformly lightly pressing to obtain a semi-finished product crispy;
s302, cutting the semi-finished crisp to prepare raw crisp and cut into blocks;
s303, baking the raw crisp dices for 22-25min at the temperature of 150-160 ℃;
s304, cooling, packaging and warehousing the baked golden coconut crisps in sequence.
Example two:
the difference between this embodiment and the first embodiment is that:
the coconut crispy wrapper comprises the following components in parts by weight: the coconut crispy wrapper comprises the following components in parts by weight: low gluten flour 540, coconut oil 380, white granulated sugar powder 82, high gluten flour 100, coconut powder 90, egg yolk 55, edible salt 4 and potassium sorbate 0.9;
the coconut crisp fragrant stuffing comprises the following components in parts by weight: 1000 parts of desiccated coconut, 175 parts of coconut milk, 70 parts of coconut oil, 5 parts of edible salt, 240 parts of shredded coconut and 0.5 part of potassium sorbate;
the processing steps of this embodiment are consistent with the embodiment.
Example three:
the difference between this embodiment and the first embodiment is that:
the coconut crispy wrapper comprises the following components in parts by weight: 560 parts of low-gluten flour, 400 parts of coconut oil, 87 parts of white granulated sugar powder, 110 parts of high-gluten flour, 98 parts of coconut powder, 60 parts of egg yolk, 5 parts of edible salt and 1.1 parts of potassium sorbate;
the coconut crisp fragrant stuffing comprises the following components in parts by weight: desiccated coconut 1050, coconut milk 200, coconut oil 80, edible salt 7, shredded coconut 260 and potassium sorbate 0.7;
the processing steps of this embodiment are consistent with the embodiment.
Example four:
the difference between this embodiment and the first embodiment is that:
the mixing and stirring in the step S103 are carried out under the condition that the air pressure is kept between 1.1 and 1.2 MPa; and the mixing and stirring in the step S201 are carried out under the condition that the air pressure is kept between 1.1 and 1.2 MPa;
the other processing steps of this embodiment are consistent with the embodiment.
The evaluation was carried out by 12 sensory food evaluators comparing with examples 1 to 4, the evaluation contents were crispy texture, appearance, morphology and impurities, and the evaluation criteria are shown in table 1;
TABLE 1 evaluation criteria
The evaluation results obtained from Table 1 are shown in Table 2.
TABLE 2 evaluation results
According to the evaluation results, the golden coconut cake disclosed by the invention is delicious and light in taste, good in shape and delicious in color. In addition, the coconut powder and the coconut oil are added into the coconut crispy wrapper, and the desiccated coconut, the coconut milk, the coconut oil and the shredded coconut are added into the coconut crispy faint scent so as to provide a plurality of nutrient substances such as protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium and the like for a human body, and simultaneously play a role in lubricating intestinal tracts, so that the situation of constipation caused by excessive consumption of the coconut crispy is reduced, and in addition, under the blending effect of coconut products, the coconut crispy is light in taste and plays a role in health care to the human body to the same extent; the wrapper is prepared from the low-gluten flour, the high-gluten flour and other ingredients in a reasonable ratio, and the stuffing is sandwiched between the two wrappers, so that the coconut is crisp and moderate, has good mouthfeel, avoids excessive crispness and looseness, ensures the complete shape of the coconut, and is convenient for transportation and storage of the coconut; the egg yolk is added into the coconut crisp dough skin, so that the whole coconut crisp is bright golden yellow, and in addition, the nutritional ingredients of the coconut crisp are also improved; by adding a proper amount of potassium sorbate into the coconut cake, the breeding of bacteria is effectively inhibited while the edible safety is ensured, the storage life is effectively prolonged, and the coconut cake is beneficial to long-term storage; the coconut cake is simple to manufacture, easy to produce, low in raw material price and beneficial to market popularization.
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 technical principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (6)
1. The golden coconut cake is characterized in that: the golden coconut pastry comprises coconut pastry wrapper and coconut pastry delicate fragrance stuffing,
the coconut crispy wrapper comprises the following components in parts by weight: 530-560 parts of low-gluten flour, 360-400 parts of coconut oil, 77-87 parts of white granulated sugar powder, 90-110 parts of high-gluten flour, 82-98 parts of coconut powder, 50-60 parts of egg yolk, 3-5 parts of edible salt and 0.8-1.1 part of potassium sorbate;
the manufacturing steps of the coconut crispy dough skin comprise the following steps:
s101, weighing the raw materials according to the proportion;
s102, mixing and stirring egg yolk, potassium sorbate, edible salt, white granulated sugar, coconut oil and coconut powder, and stirring for 5-6 minutes to obtain emulsion;
s103, adding the weak flour, the strong flour and the emulsion into a dough mixer, mixing and stirring for 20-25min to obtain mixed dough sheets;
s104, thinning the mixed dough cover;
the coconut crisp fragrant food comprises the following components in parts by weight: 950-1050 parts of desiccated coconut, 150-200 parts of coconut milk, 60-80 parts of coconut oil, 4-7 parts of edible salt, 220-260 parts of shredded coconut and 0.3-0.7 part of potassium sorbate;
the manufacturing steps of the coconut crisp fragrant stuffing comprise the following steps:
s201, weighing the raw materials according to the proportion;
s202, mixing and stirring the desiccated coconut, the coconut milk, the coconut oil, the edible salt and the potassium sorbate for 10-15 minutes;
s203, continuously adding the coconut shreds, mixing and stirring for 3-5 minutes to obtain the fragrant stuffing of the coconut crisp;
the forming steps of the golden coconut cake comprise the following steps:
s301, uniformly paving the coconut crispy fragrant stuffing on the wrapper, paving the wrapper on the coconut crispy fragrant stuffing, and uniformly lightly pressing to obtain a semi-finished product crispy;
s302, cutting the semi-finished crisp to prepare raw crisp and cut into blocks;
s303, baking the fresh crisp blocks for 22-25min at the temperature of 150-160 ℃;
s304, cooling, packaging and warehousing the baked golden coconut crisps in sequence.
2. The golden coconut crisp according to claim 1, wherein: the coconut crispy wrapper comprises the following components in parts by weight: low gluten flour 540, coconut oil 380, white granulated sugar powder 82, high gluten flour 100, coconut powder 90, egg yolk 55, edible salt 4 and potassium sorbate 0.9.
3. The golden coconut crisp according to claim 1, wherein: the coconut crisp fragrant stuffing comprises the following components in parts by weight: 1000 parts of desiccated coconut, 175 parts of coconut milk, 70 parts of coconut oil, 5 parts of edible salt, 240 parts of shredded coconut and 0.5 part of potassium sorbate.
4. The golden coconut cake as set forth in claim 1, wherein: the mixing and stirring in the step S103 are carried out under the condition that the air pressure is kept between 1.1 and 1.2MPa, and the stirring is 300 to 350r/min.
5. The golden coconut crisp according to claim 1, wherein: the mixing and stirring in the step S202 are carried out under the condition that the air pressure is kept between 1.1 and 1.2MPa, and the stirring is carried out at 300 to 350r/min.
6. The golden coconut cake as set forth in claim 1, wherein: step 203, the mixing and stirring speed is 180-200r/min.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211200015.3A CN115918703A (en) | 2022-09-29 | 2022-09-29 | Golden coconut cake |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211200015.3A CN115918703A (en) | 2022-09-29 | 2022-09-29 | Golden coconut cake |
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| CN115918703A true CN115918703A (en) | 2023-04-07 |
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| CN202211200015.3A Pending CN115918703A (en) | 2022-09-29 | 2022-09-29 | Golden coconut cake |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104161103A (en) * | 2014-09-05 | 2014-11-26 | 庄汝栋 | Golden coconut mooncake |
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