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Burnt coconut ball and preparation method thereof

A technology of coconut balls and caramel incense, which is used in food ingredients as thickeners, confectionery, confectionery industry and other directions, can solve the problems of less taste and less delicate taste, and achieve the effect of solving a single taste

Inactive Publication Date: 2016-07-27
林仰芝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It effectively solves the problem that coconut balls are only prepared with fruit pulp, which has less taste and the taste is not delicate enough

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The present invention is a burnt fragrant coconut ball, which consists of the following percentages by weight: 6% white granulated sugar, 43% glucose syrup, 3.2% desiccated coconut, 1% carrageenan, 0.58% gelatin, 0.15% edible salt, 0.003% edible coloring, non-dairy fat 45.4% powder, 0.04% food flavor, 0.627% pulp.

[0037] The preparation method of the above-mentioned burnt coconut balls consists of the following steps:

[0038] (1) Disinfection of raw materials: store the raw materials in the raw material processing room, sort and stack them neatly, and use ozone to disinfect the raw materials;

[0039] (2) Ingredients: White sugar, glucose syrup, desiccated coconut, carrageenan, gelatin, edible salt, food coloring, non-dairy creamer, food flavor, and fruit pulp are measured according to the standard;

[0040] (3) Melting sugar: Put white sugar, glucose syrup, edible salt, and non-dairy creamer into the mashing pot, add cold water, heat until completely melted, and th...

Embodiment 2

[0050] The present invention is a burnt fragrant coconut ball, which consists of the following percentages by weight: 8% white granulated sugar, 44% glucose syrup, 4% desiccated coconut, 0.85% carrageenan, 0.43% gelatin, 0.17% edible salt, 0.0035% edible coloring, non-dairy fat 42% powder, 0.045% food flavor, 0.5015% pulp.

[0051] The preparation method of the above-mentioned burnt coconut balls consists of the following steps:

[0052] (1) Disinfection of raw materials: store the raw materials in the raw material processing room, sort and stack them neatly, and use ozone to disinfect the raw materials;

[0053] (2) Ingredients: White sugar, glucose syrup, desiccated coconut, carrageenan, gelatin, edible salt, food coloring, non-dairy creamer, food flavor, and fruit pulp are measured according to the standard;

[0054] (3) Melting sugar: Put white sugar, glucose syrup, edible salt, and non-dairy creamer into the mashing pot, add cold water, heat until completely melted, and ...

Embodiment 3

[0064] The present invention is a burnt fragrant coconut ball, which consists of the following percentages by weight: 11% of white granulated sugar, 45% of glucose syrup, 4% of desiccated coconut, 0.7% of carrageenan, 0.28% of gelatin, 0.2% of edible salt, 0.004% of food coloring, non-dairy fat 38.4% powder, 0.05% food flavor, 0.366% pulp.

[0065] The preparation method of the above-mentioned burnt coconut balls consists of the following steps:

[0066] (1) Disinfection of raw materials: store the raw materials in the raw material processing room, sort and stack them neatly, and use ozone to disinfect the raw materials;

[0067] (2) Ingredients: White sugar, glucose syrup, desiccated coconut, carrageenan, gelatin, edible salt, food coloring, non-dairy creamer, food flavor, and fruit pulp are measured according to the standard;

[0068] (3) Melting sugar: Put white sugar, glucose syrup, edible salt, and non-dairy creamer into the mashing pot, add cold water, heat until comple...

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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 [0001] The invention relates to the field of candy processing, in particular to a burnt coconut ball and a preparation method thereof. Background technique [0002] Coconut ball is a traditional southern delicacy, mainly made of powdered sugar, butter, and shredded coconut, among which shredded coconut contains sugar, fat, protein, vitamin B complex, vitamin C, and trace elements potassium, magnesium and other nutrients, and has a unique flavor , so it is loved by people after being made into coconut balls. The traditional method of making coconut balls is to stir powdered sugar and butter together, add egg yolks, bake in the oven, and then stick coconut flakes. The taste of traditional coconut balls is rough, and the taste of coconut balls is mostly prepared with pulp, but the taste is less, and the taste is not delicate enough. In order to increase the flavor of coconut balls, the taste of coconut balls is more delicate, and it is loved by more people. , ...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/40A23G3/42
CPCA23G3/48A23G3/40A23G3/42A23V2002/00A23V2200/14A23V2200/242A23V2250/5036A23V2250/502
Inventor 林仰芝
Owner 林仰芝
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