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Compressed coconut and method of preparing the same

A production method and technology of compression method, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of coconut fruit being not resistant to storage and transportation, and achieve the effects of reducing transportation costs, facilitating transportation, and good rehydration

Active Publication Date: 2010-02-03
HAINAN YEGUO FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a kind of compressed coconut fruit for the shortcoming that the existing coconut fruit is not resistant to storage and transportation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Choose 100kg of coconut fruit slices without black spot impurities, pack them in nylon bags, seal them, place an iron bucket on the nylon bag with coconuts, slowly add 500kg of water to the iron bucket, compress for 5 hours, let the iron bucket and The weight of the water removes some of the moisture from the coconuts in the nylon bag. Slowly add 500kg of water to the iron drum again, and compress for 5 hours. Finally, the weight of the compressed coconut is 1 / 6 of the original weight, and the compression ends. Take out the compressed nata de coco, place it in an acetic acid solution with a pH value of 3.0, soak for 30 seconds, take it out, and pack it in a vacuum-sealed polypropylene plastic bag.

Embodiment 2

[0018] Choose 200kg of coconut fruit slices without black spots and impurities, pack them in nylon bags, seal them, place the coconuts with nylon bags under the head of the press, first use a hydraulic press to slowly remove most of the water with a pressure of 800kg, and compress for 4 Hours, this time increased to 1200kg, compressed for 10 hours, the weight of the final compressed coconut was 1 / 6 of the original weight, opened the nylon bag, took out the compressed coconut, placed in a citric acid solution with a pH value of 3.5, soaked After 20 seconds, take it out and vacuum seal it with a polypropylene plastic bag.

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PUM

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Abstract

The invention discloses a compressed coconut and a production method thereof. The compressed coconut is that new harvested coconuts are compressed until the water content is 1 / 2 to 1 / 10 of ordinary coconut; the production method is that the coconuts without maculae and impurities are taken, cleaned and then compressed; the weight proportion of the compressed coconuts and the coconuts before compression is 1 to 2 to 1 to 10; the compressed coconuts are put into edible organic acid solution for soaking; the compressed coconuts after the treatment of soaking in acid are packed in a vacuumized plastic bag. The compressed coconut provided by the invention can be stored for a long time, is convenient for transportation and reduces transportation expense, as most water in the coconut is extrudedand removed; the production method adopts compressing, then the treatment of soaking in the acid and vacuum packing, so the compressed coconut has very good water-regaining performance, after regaining water, the weight is equivalent to the weight before compression, and the error is less than plus and minus 5 percent, which has good development prospect.

Description

technical field [0001] The invention relates to a compressed coconut fruit and a production method thereof. The coconut fruit compression technology can be applied to the pretreatment technology of the coconut fruit storage and transportation, and can also be applied to the pretreatment technology of the coconut fruit food processing. Background technique [0002] Coconut is a gel film formed on the surface of the liquid by microorganisms through liquid fermentation, and the main component is cellulose. Because its appearance is very similar to tender coconut meat, and the most commonly used fermented raw material is coconut water, the current trade names in Taiwan and the mainland are "coconut fruit" and "high-fiber coconut fruit". It has good water holding capacity and has a unique gel-like translucent texture. Its most widely used is processed into various coconut foods. These products are favored by consumers for their smooth, crisp, delicate and elastic unique taste, a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/03A23L33/00A23L29/00
Inventor 钟春燕
Owner HAINAN YEGUO FOODS