CN105795086A - Burnt coconut ball and preparation method thereof - Google Patents
Burnt coconut ball and preparation method thereof Download PDFInfo
- Publication number
- CN105795086A CN105795086A CN201610275251.XA CN201610275251A CN105795086A CN 105795086 A CN105795086 A CN 105795086A CN 201610275251 A CN201610275251 A CN 201610275251A CN 105795086 A CN105795086 A CN 105795086A
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- Prior art keywords
- coconut
- coconut palm
- burnt odor
- sugar
- palm ball
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- 229910000503 Na-aluminosilicate Inorganic materials 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
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- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 description 1
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- 239000003381 stabilizer Substances 0.000 description 1
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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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
The invention relates to the field of candy processing, and especially relates to a burnt coconut ball and a preparation method thereof. The coconut ball is a traditional southern food. The traditional coconut ball tastes rough, the taste of the coconut ball is regulated by fruit pulp, and the taste is less and is not delicate enough. In order to solve the defects of the prior art, the invention provides the burnt coconut ball, which comprises the following components by weight percentage: 6% to 11% of white granulated sugar, 43% to 45% of glucose syrup, 3.2% to 4% of desiccated coconut, 0.7% to 1% of carrageenan, 0.28% to 0.58% of gelatin, 0.15% to 0.2% of salt, 0.003% to 0.004% of edible pigment, 38.4% to 45.4% of non-dairy creamer, 0.04% to 0.05% of edible flavor, and 0.366% to 0.627% of fruit pulp. The burnt coconut ball tastes delicate, has a milk chocolate flavor and more flavors, and has a golden color.
Description
Technical field
The present invention relates to confection manufacture field, particularly a kind of burnt odor coconut palm ball and preparation method thereof.
Background technology
Coconut palm ball is a kind of traditional southern cuisines, main by Icing Sugar and butter, desiccated coconut is made, and wherein desiccated coconut contains saccharide, fat, protein, vitamin B complex, vitamin C and the nutritional labeling such as trace elements K, magnesium, and unique flavor, liked by people after therefore making coconut palm ball.Traditional coconut palm ball manufacture method is to be stirred together with butter by Icing Sugar, adds egg yolk, enters baking box and bakees, then is stained with desiccated coconut.How traditional coconut palm ball coarse mouthfeel, allocate the taste of coconut palm ball, but taste be less, and mouthfeel is the finest and the smoothest with pulp, and in order to increase the local flavor of coconut palm ball, the mouthfeel making coconut palm ball is the finest and the smoothest, is liked by more people, needs to make coconut palm ball improvement further.
Summary of the invention
For solving above-mentioned the deficiencies in the prior art, the present invention provides a kind of burnt odor coconut palm ball, its delicate mouthfeel, has milk chocolate taste and more local flavor, and has golden yellow caramel color and luster.Efficiently solving the local flavor that coconut palm ball only makes with pulp allotment, taste is less, and the problem that mouthfeel is fine and smooth not.
The present invention is achieved through the following technical solutions:
A kind of burnt odor coconut palm ball, by following percentage by weight: white sugar 6%-11%, glucose syrup 43%-45%, desiccated coconut 3.2%-4%, carrageenan 0.7%-1%, gelatin 0.28%-0.58%, edible salt 0.15%-0.2%, food coloring 0.003%-0.004%, non-dairy creamer 38.4%-45.4%, edible essence 0.04%-0.05%, pulp 0.366%-0.627% make.
The preparation method of above-mentioned burnt odor coconut palm ball, comprises the steps of:
(1) raw material sterilization: raw material is left in classification between Feedstock treating and stacks neat, open ozone and raw material is carried out disinfection；
(2) dispensing: by white sugar, glucose syrup, desiccated coconut, carrageenan, gelatin, edible salt, food coloring, non-dairy creamer, edible essence, pulp is according to standard metering；
(3) change sugar: put in brew kettle by white sugar, glucose syrup, edible salt, non-dairy creamer, add cold water, continuous heating 5 minutes again after being heated to dissolving completely；
(4) homogenizing: the mixed solution dissolved is added in homogenizing pot and stirs 10 minutes at 45-60 DEG C, make mixed solution reach fully dispersed and form homogeneous solution system；
(5) infusion: open the steam of sugar boiler, after pressure modulation to 0.4Mpa, adds appropriate tap water, when water temperature reaches 70 DEG C, adds carrageenan and gelatin.After carrageenan and gelatin boil about 2 minutes, the white sugar after homogenization, glucose syrup, edible salt, non-dairy creamer mixed solution can be added, when endure material temperature degree reach 110 DEG C, concentration be 80% to turn off steam.Adding food coloring, edible essence and pulp, stop stirring after 5 minutes, material prepares cast after standing 5 minutes；
(6) cast: well-done sugar liquid is pumped into casting machine bucket, sugar liquid is entered mould moulding by casting；
(7) cooling molding: open cooling air conditioning and compressor of air conditioner, be cooled to 20 DEG C, burnt odor coconut palm ball forming；
(8) sugar is mixed: the burnt odor coconut palm ball of molding is being mixed sugar pot, is slowly turning, make burnt odor coconut palm ball surface be stained with desiccated coconut；
(9) dry: the burnt odor coconut palm ball gluing desiccated coconut is put in hothouse, dry 24h-72h；
(10) turn over sugar: the burnt odor coconut palm ball weak vibrations that will make, make mutually to be not bonded to together between burnt odor coconut palm ball；
(11) packaging: make finished product after being packed by the burnt odor coconut palm ball made.
The present invention is a kind of glutinous cake of coconut palm, the refined sugar that the molasses that wherein said white sugar is predominantly squeezed out by Caulis Sacchari sinensis and Radix Betae are made.White sugar color is white, and totally, sugariness is high.
Glucose syrup is a kind of a kind of starch syrup produced for raw material in the effect of enzyme or acid with starch, and Main Ingredients and Appearance is that glucose, maltose, maltotriose, maltotetraose and tetrose are with first-class.It is also called liquid glucose, Portugal's wheat syrup.It is widely present in organism, for some disaccharidase and the constituent of polysaccharide.
Desiccated coconut is coconut shred and the mixture of coconut palm powder, is used for doing the stuffing material of cake, moon cake, bread etc. and being sprinkling upon the surface of sugarcoated haws on a stick, bread etc., to increase taste and combination with decorative surfaces.Raw material be Endosperm Cocois is cut into silk or grinds after, be mixed after special drying and processing.Desiccated coconut itself is white, and the most common desiccated coconut is the golden yellow of tempting glossy light, this is because with the addition of butter, egg liquid, white sugar, egg yolk etc. in manufacturing process.
Carrageenan is the hetetopolysaccharide prepared by thermokalite separation and Extraction by red algae, is a kind of by sulfate or the galactose of non-sulfuric acid base and 3, and 6-Anhydrogalactose. is alternately formed by connecting by α-glycosidic bond and β-Isosorbide-5-Nitrae glycosidic bond.Carrageenan is antholeucin or light brown crude granule or powder, odorless or micro-smelly, mouthfeel stick-slip.It is dissolved in about 80 DEG C of water, forms viscosity, the transparent or easy fluent solution of slight milky white pigment.As first soaked with ethanol, glycerol or saturated aqueous sucrose solution, then it is easier to be dispersed in water.
Gelatin is the structure and relative molecular weight do not fixed, the collagenous portion in the connective tissues such as animal skin, bone, sarolemma, flesh evil spirit degrade and become antholeucin or yellowish pigment, translucent, the thin slice of micro-strip gloss or powder；It is that a kind of non-pigment is tasteless, non-volatility, transparent hard amorphous material, dissolve in hot water, insoluble in cold water, but can slowly imbibition soften, gelatin can absorb the water being equivalent to weight 5-10 times.
Edible salt main component is sodium chloride, contains the element such as a small amount of moisture content and impurity and other ferrum, phosphorus, iodine simultaneously.
Non-dairy creamer, also known as cream, are with refined plant oil or the novel product as primary raw material such as hydrogenated vegetable oil, casein.It is mainly composed of hydrogenated vegetable oil, emulsifying agent, glucose syrup, Sodium Caseinate, sodium aluminosilicate.Non-dairy creamer are also rich in mineral and various vitamin, the aminoacid such as calcium, phosphorus and ferrum of needed by human body, use quality plant oils and fats to be equipped with casein to manufacture meticulously, applying in milk powder, coffee, oatmeal, flavouring agent and Related product, non-dairy creamer can improve the interior tissue of food, and flavouring increases fat, make delicate mouthfeel, lubricate abundant, therefore be again the good companion of coffee product, can be used for instant oatmeal, cake, cookies etc., make cake tissue fine and smooth, improve elasticity.
Pulp refer to the edible portion with fruit or fruit through beating process prepare containing juice, unfermentable pasty products.The product of the natural equivalent moisture gained that this kind of former pulp loses in concentration process is added in concentrated fruit pulp.
The present invention is a kind of burnt odor coconut palm ball, wherein uses white sugar 6%-11% and glucose syrup 43%-45% proportioning, and wherein the relative sweetness of glucose syrup is less than the relative sweetness of sucrose, and the coconut palm ball only made of white sugar relative to tradition, sugariness is relatively low.
Burnt odor coconut palm ball is also added with non-dairy creamer 38.4%-45.4%, burnt odor coconut palm ball is made to have strong milk fragrance, and delicate mouthfeel, but hydrogenated vegetable oil therein makes burnt odor coconut palm ball entrance greasy, for overcoming its defect, add edible salt 0.15%-0.2%, as food flavor, improve the sugariness that non-dairy creamer cause too high, the problem that mouthfeel is greasy.
It is possible to additionally incorporate non-dairy creamer 38.4%-45.4%, make white sugar, glucose syrup, edible salt, non-dairy creamer mixed solution in saccharifying, be susceptible to caramelization and Maillard reaction.
In saccharifying, in mixed solution, white sugar and glucose syrup are hydrolyzed to reducing sugar, reducing sugar and the free amino acid in non-dairy creamer and Amino Acids in Proteins residue generation carbonyl reaction, it is Maillard reaction, Maillard reaction is possible not only to produce many local flavors and color, but also can produce the local flavor of milk chocolate.
In saccharifying, sugar and syrup are directly heated, the complex reaction of caramelization can be produced, add edible salt and can accelerate caramelization, produce acidproof caramel color.Make burnt odor coconut palm ball have flavous brilliance, and there is the local flavor of bread.Wherein in saccharifying, continuous heating 5 minutes after white sugar, glucose syrup, edible salt, the mixed solution of non-dairy creamer dissolve, make Maillard reaction and caramel reaction the most abundant, more non-dairy creamer content too increases Maillard reaction and caramel reaction in this solution, make caramel coconut palm ball have milk chocolate taste and more local flavor, and make caramel coconut palm ball have golden yellow caramel color and luster.
Wherein the present invention is in homogenizing process, makes white sugar, glucose syrup, edible salt, the mixed solution of non-dairy creamer reach fully dispersed and form homogeneous solution system, makes the coconut palm ball made the finest and the smoothest.
nullWherein，The present invention is additionally added carrageenan 0.7%-1% and gelatin 0.28%-0.58% as food thickening agent，At white sugar，Glucose syrup，Edible salt，Mixed solution after non-dairy creamer homogenization adds carrageenan 0.7%-1%，Make the Gel baits of burnt odor coconut palm ball made big，Contribute to the burnt odor more preferable molding of coconut palm ball，Ensure the burnt odor coconut palm ball smooth surface after molding，Mouthfeel uniform and smooth，Wherein it is also added with gelatin 0.28%-0.58%，Carrageenan and gelatin are effective stabilizer and thickening agent，Belong to hydrophilic colloid，There is in water significant dissolubility、There is the ability increasing viscosity，The matter structure with stabilizing food can also be improved、The formation of suppression crystallization，Reduce the adhesion to tooth of the burnt odor coconut palm ball，Particularly gelatin can absorb the water being equivalent to weight 5-10 times，The effective retentiveness kept in burnt odor coconut palm ball，Ensure that the mouthfeel of burnt odor coconut palm ball is lubricious.
In burnt odor coconut palm ball, add pulp, make burnt odor coconut palm ball have more local flavor, solve the problem that the taste of tradition burnt odor coconut palm ball is single.
The burnt odor coconut palm ball warp of making is crossed after packing, be convenient for carrying, it is simple to preserve.
Detailed description of the invention
Embodiment 1:
The present invention is a kind of burnt odor coconut palm ball, and by following percentage by weight: white sugar 6%, glucose syrup 43%, desiccated coconut 3.2%, carrageenan 1%, gelatin 0.58%, edible salt 0.15%, food coloring 0.003%, non-dairy creamer 45.4%, edible essence 0.04%, pulp 0.627% is made.
The preparation method of above-mentioned burnt odor coconut palm ball, comprises the steps of:
(1) raw material sterilization: raw material is left in classification between Feedstock treating and stacks neat, open ozone and raw material is carried out disinfection；
(2) dispensing: by white sugar, glucose syrup, desiccated coconut, carrageenan, gelatin, edible salt, food coloring, non-dairy creamer, edible essence, pulp is according to standard metering；
(3) change sugar: put in brew kettle by white sugar, glucose syrup, edible salt, non-dairy creamer, add cold water, continuous heating 5 minutes again after being heated to dissolving completely；
(4) homogenizing: the mixed solution dissolved is added in homogenizing pot and stirs 10 minutes at 45-60 DEG C, make mixed solution reach fully dispersed and form homogeneous solution system；
(5) infusion: open the steam of sugar boiler, after pressure modulation to 0.4Mpa, add appropriate tap water, when water temperature reaches 70 DEG C, add carrageenan and gelatin, after carrageenan and gelatin boil about 2 minutes, the white sugar after homogenization, glucose syrup, edible salt, non-dairy creamer mixed solution can be added, when endure material temperature degree reach 110 DEG C, concentration be 80% to turn off steam, add food coloring, edible essence and pulp, stopping stirring after 5 minutes, material prepares cast after standing 5 minutes；
(6) cast: well-done sugar liquid is pumped into casting machine bucket, sugar liquid is entered mould moulding by casting；
(7) cooling molding: open cooling air conditioning and compressor of air conditioner, be cooled to 20 DEG C, burnt odor coconut palm ball forming；
(8) sugar is mixed: the burnt odor coconut palm ball of molding is being mixed sugar pot, is slowly turning, make burnt odor coconut palm ball surface be stained with desiccated coconut；
(9) dry: the burnt odor coconut palm ball gluing desiccated coconut is put in hothouse, dry 24h-72h；
(10) turn over sugar: the burnt odor coconut palm ball weak vibrations that will make, make mutually to be not bonded to together between burnt odor coconut palm ball；
(11) packaging: make finished product after being packed by the burnt odor coconut palm ball made.
Embodiment 2:
The present invention is a kind of burnt odor coconut palm ball, and by following percentage by weight: white sugar 8%, glucose syrup 44%, desiccated coconut 4%, carrageenan 0.85%, gelatin 0.43%, edible salt 0.17%, food coloring 0.0035%, non-dairy creamer 42%, edible essence 0.045%, pulp 0.5015% is made.
The preparation method of above-mentioned burnt odor coconut palm ball, comprises the steps of:
(1) raw material sterilization: raw material is left in classification between Feedstock treating and stacks neat, open ozone and raw material is carried out disinfection；
(2) dispensing: by white sugar, glucose syrup, desiccated coconut, carrageenan, gelatin, edible salt, food coloring, non-dairy creamer, edible essence, pulp is according to standard metering；
(3) change sugar: put in brew kettle by white sugar, glucose syrup, edible salt, non-dairy creamer, add cold water, continuous heating 5 minutes again after being heated to dissolving completely；
(4) homogenizing: the mixed solution dissolved is added in homogenizing pot and stirs 10 minutes at 45-60 DEG C, make mixed solution reach fully dispersed and form homogeneous solution system；
(5) infusion: open the steam of sugar boiler, after pressure modulation to 0.4Mpa, add appropriate tap water, when water temperature reaches 70 DEG C, add carrageenan and gelatin, after carrageenan and gelatin boil about 2 minutes, the white sugar after homogenization, glucose syrup, edible salt, non-dairy creamer mixed solution can be added, when endure material temperature degree reach 110 DEG C, concentration be 80% to turn off steam, add food coloring, edible essence and pulp, stopping stirring after 5 minutes, material prepares cast after standing 5 minutes；
(6) cast: well-done sugar liquid is pumped into casting machine bucket, sugar liquid is entered mould moulding by casting；
(7) cooling molding: open cooling air conditioning and compressor of air conditioner, be cooled to 20 DEG C, burnt odor coconut palm ball forming；
(8) sugar is mixed: the burnt odor coconut palm ball of molding is being mixed sugar pot, is slowly turning, make burnt odor coconut palm ball surface be stained with desiccated coconut；
(9) dry: the burnt odor coconut palm ball gluing desiccated coconut is put in hothouse, dry 24h-72h；
(10) turn over sugar: the burnt odor coconut palm ball weak vibrations that will make, make mutually to be not bonded to together between burnt odor coconut palm ball；
(11) packaging: make finished product after being packed by the burnt odor coconut palm ball made.
Embodiment 3:
The present invention is a kind of burnt odor coconut palm ball, and by following percentage by weight: white sugar 11%, glucose syrup 45%, desiccated coconut 4%, carrageenan 0.7%, gelatin 0.28%, edible salt 0.2%, food coloring 0.004%, non-dairy creamer 38.4%, edible essence 0.05%, pulp 0.366% is made.
The preparation method of above-mentioned burnt odor coconut palm ball, comprises the steps of:
(1) raw material sterilization: raw material is left in classification between Feedstock treating and stacks neat, open ozone and raw material is carried out disinfection；
(2) dispensing: by white sugar, glucose syrup, desiccated coconut, carrageenan, gelatin, edible salt, food coloring, non-dairy creamer, edible essence, pulp is according to standard metering；
(3) change sugar: put in brew kettle by white sugar, glucose syrup, edible salt, non-dairy creamer, add cold water, continuous heating 5 minutes again after being heated to dissolving completely；
(4) homogenizing: the mixed solution dissolved is added in homogenizing pot and stirs 10 minutes at 45-60 DEG C, make mixed solution reach fully dispersed and form homogeneous solution system；
(5) infusion: open the steam of sugar boiler, after pressure modulation to 0.4Mpa, add appropriate tap water, when water temperature reaches 70 DEG C, add carrageenan and gelatin, after carrageenan and gelatin boil about 2 minutes, the white sugar after homogenization, glucose syrup, edible salt, non-dairy creamer mixed solution can be added, when endure material temperature degree reach 110 DEG C, concentration be 80% to turn off steam, add food coloring, edible essence and pulp, stopping stirring after 5 minutes, material prepares cast after standing 5 minutes；
(6) cast: well-done sugar liquid is pumped into casting machine bucket, sugar liquid is entered mould moulding by casting；
(7) cooling molding: open cooling air conditioning and compressor of air conditioner, be cooled to 20 DEG C, burnt odor coconut palm ball forming；
(8) sugar is mixed: the burnt odor coconut palm ball of molding is being mixed sugar pot, is slowly turning, make burnt odor coconut palm ball surface be stained with desiccated coconut；
(9) dry: the burnt odor coconut palm ball gluing desiccated coconut is put in hothouse, dry 24h-72h；
(10) turn over sugar: the burnt odor coconut palm ball weak vibrations that will make, make mutually to be not bonded to together between burnt odor coconut palm ball；
(11) packaging: make finished product after being packed by the burnt odor coconut palm ball made.
Claims (5)
1. a burnt odor coconut palm ball, it is characterized in that, by following percentage by weight: white sugar 6%-11%, glucose syrup 43%-45%, desiccated coconut 3.2%-4%, carrageenan 0.7%-1%, gelatin 0.28%-0.58%, edible salt 0.15%-0.2%, food coloring 0.003%-0.004%, non-dairy creamer 38.4%-45.4%, edible essence 0.04%-0.05%, pulp 0.366%-0.627% make.
A kind of burnt odor coconut palm ball the most according to claim 1, it is characterized in that, by following percentage by weight: white sugar 6%, glucose syrup 43%, desiccated coconut 3.2%, carrageenan 1%, gelatin 0.58%, edible salt 0.15%, food coloring 0.003%, non-dairy creamer 45.4%, edible essence 0.04%, pulp 0.627% is made.
A kind of burnt odor coconut palm ball the most according to claim 1, it is characterized in that, by following percentage by weight: white sugar 8%, glucose syrup 44%, desiccated coconut 4%, carrageenan 0.85%, gelatin 0.43%, edible salt 0.17%, food coloring 0.0035%, non-dairy creamer 42%, edible essence 0.045%, pulp 0.5015% is made.
A kind of burnt odor coconut palm ball the most according to claim 1, it is characterized in that, by following percentage by weight: white sugar 11%, glucose syrup 45%, desiccated coconut 4%, carrageenan 0.7%, gelatin 0.28%, edible salt 0.2%, food coloring 0.004%, non-dairy creamer 38.4%, edible essence 0.05%, pulp 0.366% is made.
The preparation method of a kind of burnt odor coconut palm ball the most according to claim 1, it is characterised in that comprise the steps of:
(1) raw material sterilization: raw material is left in classification between Feedstock treating and stacks neat, open ozone and raw material is carried out disinfection；
(2) dispensing: by white sugar, glucose syrup, desiccated coconut, carrageenan, gelatin, edible salt, food coloring, non-dairy creamer, edible essence, pulp is according to standard metering；
(3) change sugar: put in brew kettle by white sugar, glucose syrup, edible salt, non-dairy creamer, add cold water, continuous heating 5 minutes again after being heated to being completely melt；
(4) homogenizing: the mixed solution dissolved is added in homogenizing pot and stirs 10 minutes at 45-60 DEG C, make mixed solution reach fully dispersed and form homogeneous solution system；
(5) infusion: open the steam of sugar boiler, after pressure modulation to 0.4Mpa, add appropriate tap water, when water temperature reaches 70 DEG C, add carrageenan and gelatin, after carrageenan and gelatin boil about 2 minutes, the white sugar after homogenization, glucose syrup, edible salt, non-dairy creamer mixed solution can be added, when endure material temperature degree reach 110 DEG C, concentration be 80% to turn off steam, add food coloring, edible essence and pulp, stopping stirring after 5 minutes, material prepares cast after standing 5 minutes；
(6) cast: well-done sugar liquid is pumped into casting machine bucket, sugar liquid is entered mould moulding by casting；
(7) cooling molding: open cooling air conditioning and compressor of air conditioner, be cooled to 20 DEG C, burnt odor coconut palm ball forming；
(8) sugar is mixed: the burnt odor coconut palm ball of molding is being mixed sugar pot, is slowly turning, make burnt odor coconut palm ball surface be stained with desiccated coconut；
(9) dry: the burnt odor coconut palm ball gluing desiccated coconut is put in hothouse, dry 24h-72h；
(10) turn over sugar: the burnt odor coconut palm ball weak vibrations that will make, make mutually to be not bonded to together between burnt odor coconut palm ball；
(11) packaging: make finished product after being packed by the burnt odor coconut palm ball made.
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| CN201610275251.XA CN105795086A (en) | 2016-04-29 | 2016-04-29 | Burnt coconut ball and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610275251.XA CN105795086A (en) | 2016-04-29 | 2016-04-29 | Burnt coconut ball and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772034A (en) * | 2017-09-12 | 2018-03-09 | 海南春光食品有限公司 | A kind of coconut candy and preparation method thereof |
| CN107821722A (en) * | 2017-10-16 | 2018-03-23 | 海南春光食品有限公司 | A kind of coconut palm ball and preparation method thereof |
| CN110115312A (en) * | 2019-04-24 | 2019-08-13 | 广东佰津利昇生物科技有限公司 | A kind of gel candy and its manufacturing method |
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| CN103651823A (en) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Coconut milkshake powder |
| CN105053431A (en) * | 2015-09-07 | 2015-11-18 | 福建省麦德好食品工业有限公司 | Flower-flavored coconut loop chocolate and preparation method thereof |
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| CN103651823A (en) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Coconut milkshake powder |
| CN105053431A (en) * | 2015-09-07 | 2015-11-18 | 福建省麦德好食品工业有限公司 | Flower-flavored coconut loop chocolate and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772034A (en) * | 2017-09-12 | 2018-03-09 | 海南春光食品有限公司 | A kind of coconut candy and preparation method thereof |
| CN107821722A (en) * | 2017-10-16 | 2018-03-23 | 海南春光食品有限公司 | A kind of coconut palm ball and preparation method thereof |
| CN110115312A (en) * | 2019-04-24 | 2019-08-13 | 广东佰津利昇生物科技有限公司 | A kind of gel candy and its manufacturing method |
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Application publication date: 20160727 |