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Coconut sticky cake and preparation method thereof

A technology of coconut and desiccated coconut, which is applied in confectionary, confectionary industry, food science, etc. It can solve the problems of unsuitable for the elderly and children, the taste is not delicate enough, and it is not easy to digest. It achieves high economic value and nutritional value, and is not easy to deteriorate. , the effect of long shelf life

Active Publication Date: 2018-02-16
海南春光食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Coconut glutinous cake belongs to a kind of coconut fudge. Traditional coconut fudge has a rough taste and is not delicate enough. It is easy to feel too sweet and greasy, not easy to digest, and sticky to the teeth. It is not suitable for the elderly and children.

Method used

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  • Coconut sticky cake and preparation method thereof
  • Coconut sticky cake and preparation method thereof
  • Coconut sticky cake and preparation method thereof

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preparation example Construction

[0026] The preparation method of above-mentioned coconut waxy cake, comprises the following steps:

[0027] (1) Add water to gelatin, carrageenan and titanium dioxide and stir thoroughly for 30-120 minutes, then let it stand for full swelling to obtain a gum base solution.

[0028] (2) Peel the aloe vera and chop it up, add ethanol water solution, the volume fraction of ethanol water solution is preferably 68~72%, the weight ratio of aloe vera and ethanol water solution is 1:20~40 to mix, the mixed solution of gained is 65~70%; Extract at ℃ for 6-12 hours, then ultrasonically extract for 1-2 hours, filter to obtain aloe extract, concentrate until the relative density of the obtained aloe extract at 50-60 ℃ is 1.05-1.1.

[0029] (3) Mix the gum base solution and half of the aloe extract, heat at 50-60° C., and stir continuously to make them fully mixed to obtain a gum base mixed solution.

[0030] (4) Add glucose syrup, white granulated sugar, coconut juice, and edible salt to...

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Abstract

The invention provides a coconut sticky cake and a preparation method thereof. The coconut sticky cake is prepared from the following raw materials in parts by weight: 5-10 parts of white granulated sugar, 50-65 parts of glucosesyrup, 5-20 parts of shredded coconut stuffing, 10-15 parts of raw coconut juice, 0.1-1 part of table salt, 1-5 parts of carrageenan, 0.1-1 part of titanium dioxide, 1-5 parts of gelatin, 0.1-1 part of flavoring essence and 1-5 parts of an aloe extract. The coconut sticky cake has relatively high economic value and nutritional value; a small amount of aloe extract is added, so that the coconut sticky cake has unique flavor, furthermore has good chewiness and good taste, is soft and smooth in taste, has agreeable sweetness, and is fragrant but not sticky, long in guarantee period and less in deterioration possibility, and the preparation process is simple and easy to operate.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a coconut glutinous cake and a preparation method thereof. Background technique [0002] The production of traditional coconut sugar is mainly made of coconut milk (or called coconut milk), glucose syrup, and white sugar as basic raw materials, and then adding some food additives (such as: lecithin, monoglyceride, sucrose ester, etc.), salt, etc., production and processing into coconut sugar. Coconut glutinous cake belongs to a kind of coconut fudge. Traditional coconut fudge has a rough taste and is not delicate enough. It tends to feel too sweet and greasy, is not easy to digest, and is sticky to the teeth. Contents of the invention [0003] In view of this, the purpose of the present invention is to provide a kind of coconut glutinous cake that can keep the original flavor and nutritional content of coconut in view of the deficiencies in the prior art, and it has a...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/48A23G3/36
CPCA23G3/36A23G3/362A23G3/42A23G3/48A23V2002/00A23V2250/2102
Inventor 黄春光
Owner 海南春光食品有限公司
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