一种提高椰子片脆度的物理方法
申请公布号:CN104171994B
申请号:CN201410325235.8
申请日期:2014.07.09
申请公布日期:2016.08.24
发明人:陈卫军;宋菲;王挥;黄玉林;赵松林
分类号:A23L19/00(2016.01)I
主分类号:A23L19/00(2016.01)I
代理人:莫臻
地址:海南省文昌市文城镇文清大道旁
摘要:本发明公开了一种提高椰子片脆度的物理方法,按照以下步骤进行:原料预处理,将椰子果去椰衣、破壳,去椰子水及种皮后,得到白椰肉,洗净,备用;切片,将洗净的椰肉进行切片,切片时要逆着椰肉的束状纤维结构切片,以破坏椰肉的组织结构;熬煮,将切好的椰子片与食品调味剂进行熬煮20min~30min;烘烤,将熬煮后的椰子片捞出,沥干,放入烘箱中烘烤,高温烘烤至椰子片表面呈现金黄色,然后低温烘烤至色泽均匀且口感香脆,取出,冷却至常温,包装后即得一种香脆的椰子片。本发明的有益效果是提高了椰子片脆度,使椰子片的口感和品质得到改善。
主权项:一种提高椰子片脆度的物理方法,其特征在于按照以下步骤进行:步骤1:原料预处理:将椰子果去椰衣、破壳,去椰子水及种皮后,得到白椰肉,洗净,备用;步骤2:切片,将洗净的椰肉进行切片,切片时要逆着椰肉的束状纤维结构切片,以破坏椰肉的组织结构;步骤3:熬煮,将切好的椰子片与食品调味剂进行熬煮20min~30min;步骤4:烘烤,将熬煮后的椰子片捞出,沥干,放入烘箱中烘烤,高温烘烤至椰子片表面呈现金黄色,高温烘烤温度为120℃~200℃,烘烤时间为15min~90min;然后低温烘烤至色泽均匀且口感香脆,低温烘烤温度为80℃~100℃,烘烤时间为10min~15min,取出,冷却至常温,包装后即得一种香脆的椰子片。
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