Unlock instant, AI-driven research and patent intelligence for your innovation.

Saccharified coconut and saccharification method thereof

A technique for counting coconuts and counting coconuts, which is applied in confectionary, confectionary industry, food preparation, etc., and can solve problems such as difficult to bite, single taste, and high water activity

Active Publication Date: 2010-06-16
HAINAN YEGUO FOODS
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the newly harvested coconut fruit through fermentation has a water content of more than 98%, high water activity, easy to breed microorganisms, and is not resistant to storage. Moreover, there is a strong hydrogen bond between the fiber molecules, making the fiber structure dense. If you eat it, it will be dregsy, soft, not easy to bite off, and the taste is single

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Select coconut fruit 100kg without black spot impurities, cut it into fruit grains of 3mm * 4mm * 5mm with a coconut fruit cutting machine, boil 30min in 0.4%NaOH solution, take out and neutralize to neutrality with 1% acetic acid solution, then Soak in tap water for 4 hours, wash once more, bleach with 2% chlorine dioxide for 6 hours, fully wash with tap water until there is no chlorine smell, drip dry, place in 250kg of 40% sugar solution, boil, keep boiling for 80min, pack while it is hot .

Embodiment 2

[0020] Select 200kg of coconut fruit without black spot impurity, cut it into fruit strips of 0.5cm * 1cm * 6cm with a coconut fruit cutting machine, boil in 0.35% NaOH solution for 60min, take out and neutralize to neutral with 1% acetic acid solution, Soak in tap water for 4.5 hours, wash again, drip dry, place in 600kg of 25% sugar solution, wherein the sugar is a mixture of trehalose and sucrose in a ratio of 0.1:4, boil, keep boiling for 100min, Pack it, boil it in boiling water for 30 minutes, cool it down to 40°C immediately, and store or transport the finished product.

Embodiment 3

[0022] Select 200kg of coconut fruit without black spot impurity, cut it into 0.5cm * 4cm * 4cm fruit slices with a coconut fruit cutting machine, boil 60min in 0.4% NaOH solution, take out and neutralize to neutrality with 1% acetic acid solution, Soak in tap water for 3.5 hours, wash again, drip dry, place in 250kg of 40% sugar solution, boil, keep boiling for 120min, pack while it is hot, boil in boiling water for 30min, cool to 40°C immediately, finished product storage or transport.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a saccharified coconut and a saccharifying method thereof. The saccharified coconut is prepared by coconuts and sugar, wherein, the proportion of the coconuts and the sugar counted by weight is 1 to 1 to 10 to 1. The saccharifying method is that the coconuts without macula and impurities are selected and cut; the cut coconuts are processed by alkali treatment, acid treatmentand decoloring treatment and put into liquid glucose for saccharifying, so as to obtain a saccharified coconut product. The saccharified coconut provided by the invention ensures the mouth feel of the saccharified coconut product to be crisp and can be chewed easily by changing the internal crystal type structure of the coconut; the penetrating pressure of liquid glucose ensures the storage and transportation performance of the product to be greatly improved; the product can be absorbed by human body easily; the saccharified coconut can be eaten directly as food or widely used as food substrate; which has the advantages of simple technique of the saccharifying method, low cost and being easy to operate.

Description

technical field [0001] The invention relates to a saccharified coconut fruit and a saccharification method thereof. 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, and have the functions of preventing constipation, preventing colon cancer, and losing weight. Therefore, coconut products have been selling well in the international market. There is great potential for development. [...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23G3/36A23G3/42A23L1/29A23L33/00
Inventor 钟春燕
Owner HAINAN YEGUO FOODS