CN102461618A - Cassava coconut biscuit and preparation method thereof - Google Patents
Cassava coconut biscuit and preparation method thereof Download PDFInfo
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- CN102461618A CN102461618A CN 201010550968 CN201010550968A CN102461618A CN 102461618 A CN102461618 A CN 102461618A CN 201010550968 CN201010550968 CN 201010550968 CN 201010550968 A CN201010550968 A CN 201010550968A CN 102461618 A CN102461618 A CN 102461618A
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Abstract
The invention provides a cassava coconut biscuit which comprises the following components: 60-80 parts of cassava starch, 25-35 parts of coconut powder, 25-35 parts of egg white, 5-15 parts of white granulated sugar and a proper amount of water. The cassava coconut biscuit disclosed by the invention has the following advantages: 1) powder mixing: sufficiently and uniformly mixing the cassava starch, the coconut powder and other raw materials into dough; 2) molding: extruding and forming the mixed dough; 3) baking: baking at 180 deg.C for 10 min; 4) and (6) cooling and packaging.
Description
Technical field
The present invention relates to a kind of biscuit, specifically, relate to a kind of cassava coconut biscuit and preparation method thereof, belong to food processing technology field.
Background technology
Cassava is one of the world's three yampi classes (cassava, sweet potato, potato).Cassava has more than 100 to plant, and cassava is unique kind that is used for economic cultivation, and other are wild species.That cassava can be divided into is sweet, bitter two variety types.Its piece root of sweets kind can be directly well-done edible, can make can or fresh-keeping supply the market, also can make food such as cake, biscuit, bean vermicelli, prawn slice, and it is edible that its blade also can be done vegetables.Make livestock and poultry, fish thermal energy fodder, replace all cereal compositions in the mixed feed.Be used for sugar industry, make glucose, fructose etc.Fermentation industry is made alcohol, is drunk wine, all kinds of organic acid, amino acid, protein cassava etc.
Coconut is the fruit of coco, is that the shell of fiber is formed by skin, and ferry coir and the big nut that includes edible thick meat are provided.When fruit is fresh, limpid liquid is arranged, be called Coconut Juice.Originate in the torrid areas.Coconut Juice and coconut meat contain a large amount of protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium etc.The coconut meat look white as a jade, and fragrance is sliding crisp; The refrigerant sweetness of Coconut Juice.Coconut meat, Coconut Juice are the delicious good fruits that suits the taste of both old and young.The coconut nature and flavor are sweet, flat, go into stomach, spleen, large intestine channel; It is strong that pulp has qi-restoratives, and beneficial gas dispels the wind, the effect of the infantile malnutrition due to digestive disturbances or intestinalparasites that disappears desinsection, and food can make us facial moist for a long time, and beneficial people's strength and tolerance are hungry, control children's and wash worm, fasciolopsiasis; The effect that the coconut palm glassware for drinking water has nourishing, clear heat to quench one's thirst, it is thirsty to cure mainly the hot summer weather class, and what body fluid deficiency is thirsty; Copra oil is controlled tinea, treats syphilis.
Though cassava and coconut belong to good food materials because deposit, circulate, variety of problems such as culinary art, extensively edible as yet at present, influenced nutrient absorption to them.
Summary of the invention
The object of the invention overcomes the weak point of prior art, provide a kind of can long-term storage and be convenient to cassava coconut biscuit that people fully accept and preparation method thereof.
Cassava coconut biscuit of the present invention comprises following composition:
Tapioca 60-80 part, coconut powder 25-35 part, the clear 25-35 part of egg, white granulated sugar 5-15 part, water is an amount of.
Preferably,
Cassava coconut biscuit of the present invention comprises following composition:
70 parts of tapiocas, 30 parts of coconut powders, clear 30 parts of egg, 10 parts of white granulated sugars, water is an amount of.
The preparation method of cassava coconut biscuit of the present invention comprises the following steps:
1) transfers powder: tapioca, coconut powder and other raw materials fully are mixed into dough;
2) moulding: the dough that mixes up is carried out extrusion modling;
3) baking: at 180 ℃ of baking 10min;
4) cooling packing.
Cassava coconut biscuit of the present invention has following advantage:
1, fully preserved the nutrition of cassava and coconut, nutritious;
2, can long-term storage, not perishable;
3, the food of processing with the form of biscuit can carry out large-scale production, and can circulate extensively, and has promoted the nutritional utilization of people to cassava and coconut.
The specific embodiment
Come the present invention is done detailed description further below in conjunction with the specific embodiment.
Embodiment 1
The cassava coconut biscuit of present embodiment comprises following component:
Tapioca 70kg, coconut powder 30kg, the clear 30kg of egg, white granulated sugar 10kg, water is an amount of.
Its preparation method is following:
1) transfers powder: tapioca, coconut powder and other raw materials fully are mixed into dough;
2) moulding: the dough that mixes up is carried out extrusion modling;
3) baking: at 180 ℃ of baking 10min;
4) cooling packing.
Embodiment 2
The cassava coconut biscuit of present embodiment comprises following component:
Tapioca 60 kg, coconut powder 25 kg, clear 25 kg of egg, white granulated sugar 5 kg, water is an amount of.
Its preparation method is identical with embodiment 1.
Embodiment 3
The cassava coconut biscuit of present embodiment comprises following component:
Tapioca 80kg, coconut powder 35kg, the clear 35kg of egg, white granulated sugar 15kg, water is an amount of.
Its preparation method is identical with embodiment 1.
Claims (3)
1. the cassava coconut biscuit is characterized in that, comprises following composition:
Tapioca 60-80 part, coconut powder 25-35 part, the clear 25-35 part of egg, white granulated sugar 5-15 part, water is an amount of.
2. cassava coconut biscuit according to claim 1 is characterized in that, comprises following composition:
70 parts of tapiocas, 30 parts of coconut powders, clear 30 parts of egg, 10 parts of white granulated sugars, water is an amount of.
3. the preparation method of cassava coconut biscuit is characterized in that, comprises the following steps:
1) transfers powder: tapioca, coconut powder and other raw materials fully are mixed into dough;
2) moulding: the dough that mixes up is carried out extrusion modling;
3) baking: at 180 ℃ of baking 10min;
4) cooling packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010550968 CN102461618A (en) | 2010-11-19 | 2010-11-19 | Cassava coconut biscuit and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010550968 CN102461618A (en) | 2010-11-19 | 2010-11-19 | Cassava coconut biscuit and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102461618A true CN102461618A (en) | 2012-05-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010550968 Pending CN102461618A (en) | 2010-11-19 | 2010-11-19 | Cassava coconut biscuit and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN102461618A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125564A (en) * | 2012-11-14 | 2013-06-05 | 汕头市甜甜乐糖果食品有限公司 | Five-fruit cookie |
| CN103859322A (en) * | 2014-03-24 | 2014-06-18 | 广西大学 | Fresh tapioca glutinous rice cake and production method thereof |
| CN104146038A (en) * | 2014-08-11 | 2014-11-19 | 中国热带农业科学院热带作物品种资源研究所 | A kind of cassava salty shallot biscuit and its preparation method |
| CN104146041A (en) * | 2014-08-11 | 2014-11-19 | 中国热带农业科学院热带作物品种资源研究所 | Cassava brown sugar biscuit and making method thereof |
| CN104146037A (en) * | 2014-08-11 | 2014-11-19 | 广西大学 | Cassava black tea biscuit and making method thereof |
| CN104146034A (en) * | 2014-08-11 | 2014-11-19 | 广西大学 | Cassava, chocolate and coffee biscuit and making method thereof |
| CN104146036A (en) * | 2014-08-11 | 2014-11-19 | 广西大学 | Cassava macaron and making method thereof |
| CN104161100A (en) * | 2014-08-11 | 2014-11-26 | 广西大学 | Biscuit with cassava and lemons and making method thereof |
| CN105613663A (en) * | 2016-03-22 | 2016-06-01 | 桂林市农业科学院 | Cassava and coconut cake and making method thereof |
| CN109169781A (en) * | 2018-11-27 | 2019-01-11 | 广西壮族自治区农业科学院农产品加工研究所 | Resistance to hungry ship biscuit of a kind of no seitan and preparation method thereof |
-
2010
- 2010-11-19 CN CN 201010550968 patent/CN102461618A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125564A (en) * | 2012-11-14 | 2013-06-05 | 汕头市甜甜乐糖果食品有限公司 | Five-fruit cookie |
| CN103859322A (en) * | 2014-03-24 | 2014-06-18 | 广西大学 | Fresh tapioca glutinous rice cake and production method thereof |
| CN104146038A (en) * | 2014-08-11 | 2014-11-19 | 中国热带农业科学院热带作物品种资源研究所 | A kind of cassava salty shallot biscuit and its preparation method |
| CN104146041A (en) * | 2014-08-11 | 2014-11-19 | 中国热带农业科学院热带作物品种资源研究所 | Cassava brown sugar biscuit and making method thereof |
| CN104146037A (en) * | 2014-08-11 | 2014-11-19 | 广西大学 | Cassava black tea biscuit and making method thereof |
| CN104146034A (en) * | 2014-08-11 | 2014-11-19 | 广西大学 | Cassava, chocolate and coffee biscuit and making method thereof |
| CN104146036A (en) * | 2014-08-11 | 2014-11-19 | 广西大学 | Cassava macaron and making method thereof |
| CN104161100A (en) * | 2014-08-11 | 2014-11-26 | 广西大学 | Biscuit with cassava and lemons and making method thereof |
| CN105613663A (en) * | 2016-03-22 | 2016-06-01 | 桂林市农业科学院 | Cassava and coconut cake and making method thereof |
| CN109169781A (en) * | 2018-11-27 | 2019-01-11 | 广西壮族自治区农业科学院农产品加工研究所 | Resistance to hungry ship biscuit of a kind of no seitan and preparation method thereof |
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Application publication date: 20120523 |