Coconut tapioca and production method thereof

A technology of coconut milk sago dew and its production method, which is applied in the field of coconut sago dew and its production, can solve the problems of unfavorable long-term storage and inconvenient consumption, and achieve the effects of beautiful appearance, superior flavor and convenient consumption

Inactive Publication Date: 2010-06-02
FUJIAN TAIFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the coconut juice sago milk seen in the market is consumed in the form of ready-

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0018] Example 1:

[0019] Coconut sago dew is mainly composed of sago, coconut water, white sugar and water, and its coconut milk accounts for 3wt% of the total weight, sago accounts for 5wt% of the total weight, sugar accounts for 6wt% of the total weight, and the compound emulsifier accounts for 0.2 wt % of the total weight, 0.12 wt % of the thickener, 0.03 wt % of the antioxidant, 0.05 wt % of the total weight of calcium lactate, and the balance water. The composite emulsifier is the composition of monoglyceride, sucrose ester and sodium caseinate, the weight ratio of monoglyceride:sucrose ester:sodium caseinate is 2:1.5:0.5, and the thickener is CMC 6 , Xanthan Gum and Agar Gum; CMC 6 The weight ratio of :xanthan gum:agar is 1:1:1.

[0020] The production method of above-mentioned coconut milk sago dew may further comprise the steps:

[0021] 1. Coconut milk: Cut the coconut meat into pieces with a size of about 2*2*2cm, put it in a solution of 0.5% β-cyclodextrin for ...

Example Embodiment

[0026] Example 2:

[0027] Coconut milk sago dew is mainly composed of sago, coconut water, white sugar and water, and its coconut milk accounts for 5wt% of the total weight, sago accounts for 15wt% of the total weight, sugar accounts for 5wt% of the total weight, and the compound emulsifier accounts for 5wt%. 2.8 wt % of the total weight, 0.08 wt % of the thickener, 0.04 wt % of the antioxidant, 0.08 wt % of the calcium lactate, and the balance water. The composite emulsifier is a composition of monoglyceride, sucrose ester and sodium caseinate, the weight ratio of monoglyceride: sucrose ester: sodium caseinate is 1.5:1.5:1.0, and the thickener is CMC 6 , Xanthan Gum and Agar Gum; CMC 6 The weight ratio of :xanthan gum:agar is 1.5:1:0.5.

[0028] The production method of above-mentioned coconut milk sago dew may further comprise the steps:

[0029] 1. Coconut milk: Cut the coconut meat into chunks with a size of 2*2*2cm, put it in a solution of 0.4% β-cyclodextrin for 2 ho...

Example Embodiment

[0034] Example 3:

[0035] Coconut sago dew is mainly composed of sago, coconut water, white sugar and water, and its coconut milk accounts for 8wt% of the total weight, sago accounts for 25wt% of the total weight, sugar accounts for 8wt% of the total weight, and the compound emulsifier accounts for 8wt%. 0.3 wt % of the total weight, 0.1 wt % of the thickener, 0.05 wt % of the antioxidant, 0.06 wt % of the calcium lactate, and the balance water. The composite emulsifier is a composition of monoglyceride, sucrose ester and sodium caseinate, the weight ratio of monoglyceride:sucrose ester:sodium caseinate is 1:1.5:1.5, and the thickener is CMC 6 , Xanthan Gum and Agar Gum; CMC 6 The weight ratio of :xanthan gum:agar is 1:1.5:0.5.

[0036] The production method of above-mentioned coconut milk sago dew may further comprise the steps:

[0037] 1. Coconut milk: Cut the coconut meat into chunks with a size of 2*2*2cm, put it in a solution of 0.6% β-cyclodextrin for 3 hours, and s...

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PUM

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Abstract

The invention provides coconut tapioca and a production method thereof. The method comprises the following steps of preparing coconut juice by the processes of deastringenting, rough grinding, fine grinding, filtering, and the like of coconut meat, preprocessing sago by the production processes of hardening, pregelatinization, and the like, adding other auxiliary materials and evenly mixing with the coconut juice and obtaining the coconut tapioca which is preservative free and rich in nutrition and convenient to eat by the production processes of homogenizing, filling, sealing, sterilizing and cooling. The coconut tapioca accords with the current consumption trend, satisfies the needs of people for high-level drink and has the advantage of smooth, tender, flavor and sweet mouth taste; andthe coconut tapioca is of nature, nutritional and flavored type.

Description

technical field [0001] The invention belongs to the technical field of food processing, and more specifically relates to coconut sago dew and a production method thereof. technical background [0002] The main ingredient of sago is starch, which has the effect of warming the spleen and strengthening the spleen, treating weak spleen and stomach and indigestion, and restoring the natural moisture of the skin. Coconut juice has a delicate and smooth taste, and has the characteristics of natural, sweet, warm, fluid-promoting, and water-reducing. Because the taste of sago is bland and tasteless, it is sweet and delicious after being mixed with coconut milk, making coconut milk sago very popular among consumers, especially female friends. Because the coconut juice sago milk seen on the market is all to adopt the consumption mode of preparing and drinking now, it is unfavorable for long-term preservation, and it is extremely inconvenient to eat. Contents of the invention [000...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/62
Inventor 陈家利王淑兰
Owner FUJIAN TAIFU FOOD
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