Coconut flesh softening method

A technology of coconut meat and coconut coating, which is applied in the fields of application, food preparation, food science, etc., can solve the problems that the softening of mature coconut meat has not been effectively solved and has not been reported, and achieves a significant softening effect, which is convenient for popularization and application. Effect of improving processability and mouthfeel characteristics

Inactive Publication Date: 2009-06-17
COCONUT RES INST OF CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, people have tried to soften coconut meat to improve the mouthfeel of coconut meat and develop its new application field, but the softening problem of mature coconut meat has not been effectively solved
[0005] At present,

Method used

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  • Coconut flesh softening method

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Remove the coconut shell, break the coconut shell, peel off the seed coat, cut the coconut meat of the whole coconut into 4 pieces according to certain requirements, take 50kg block coconut meat and place it in a -18°C freezer for slow freezing until the coconut meat is completely Freeze, then soak the coconut meat in 30°C water for 1 hour, then take out the coconut meat, drain the water and put the coconut meat in a microwave heater in batches, each batch of 1.5kg coconut meat, set the microwave power to 120W, microwave treatment The time is to take out coconut meat after 8min, obtain altogether the coconut flesh after 45.3kg softening. Observe the coconut meat and find that the processed coconut meat is obviously soft, with no obvious cracks on the surface and no burnt smell. The processed coconut meat is packaged for storage and transportation or followed up immediately.

Embodiment 2

[0025] Remove the coconut shell, break the coconut shell, peel the seed coat, cut the whole coconut meat into small pieces with a width of about 3cm according to certain requirements, put 20kg of block coconut meat in a -30°C freezer, and freeze the coconut meat After 15 minutes, take it out and place it at room temperature for 10 minutes, then put it in a -30°C freezer until the coconut meat is completely frozen, soak the coconut meat in warm water at 35°C for 0.5 hours, then take out the coconut meat, drain the water and divide the coconut meat in batches Put in a microwave heater, each batch of 2kg coconut meat, set the microwave power to 230W, microwave treatment time is 4min, take out a piece of coconut meat and observe the coconut meat, it is found that the coconut meat after treatment is obviously soft, there is no obvious crack on the surface and no burnt smell , the coconut meat is taken out completely, obtains altogether the coconut meat after the softening of 18.0g. ...

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Abstract

The present invention discloses a softening method of copra, which pertains to the field of agricultural products post-processing technology. The method mainly solves the problems that the copra in the mature coconut fruit is hard, and has bad taste so that it is difficult to process follow-up processing. The method includes: preprocessing the copra, processing slow freezing after cutting into blocks; after the copra is completely freezed, putting into warm water for quick-speed ice-out; and then adding in a microwave generator batch by batch fro processing microwave treatment; and then taking out the copra to get the softened copra. The present invention is simple and practical; has low cost, easy application, small destruction to the nutritional content and flavor characteristics of the copra, greatly improved copra processing performance and taste characteristics, and further enlarged use of copra after softening treatment; and can be used in the production of preserved fruits, suspended drinks, jelly, bread, cakes and the like.

Description

technical field [0001] The invention relates to a method for softening coconut meat, in particular to a method for softening coconut meat through a series of physical methods. technical background [0002] Coconut is a characteristic crop in tropical regions. Coconut food is favored by consumers for its rich tropical flavor and unique nutrition and flavor. Mature coconut meat contains a lot of fiber, and there are a lot of "scum" when chewed. The fiber content of coconut meat without oil and water is 10% to 12%. These substances form bundles of fibers with fat and protein in coconut meat The structure is dense and hard. This structural characteristic of mature coconut meat will affect the edible quality and the scope of use of coconut meat, therefore, need to soften mature coconut meat with suitable method. For a long time, people try to soften coconut meat always to improve the mouthfeel of coconut meat and develop its new application field, but the softening problem of m...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/025A23L19/00A23L5/30
Inventor 陈卫军李瑞夏秋瑜张永凤陈华郑亚军赵松林张木炎
Owner COCONUT RES INST OF CHINESE ACAD OF TROPICAL AGRI SCI
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