Icy coconut as well as food and beverage containing same

A technology of refreshing coconut and coconut, which is applied in the field of coconut food and its preparation, can solve the problems of single taste and inability to provide cold taste, and achieve the effects of avoiding instability, providing rehydration efficiency, and reducing volatilization loss

Active Publication Date: 2011-06-15
钟春燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing coconut products have a single taste and cannot provide a cold taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: the preparation of original taste iced coconut fruit

[0023] Take 50g of compressed coconut fruit, wash with flowing water to remove the acid and impurities on the compressed coconut fruit and set aside; take 2Kg of clear water, add 0.02g of cooling agent peppermint oil to it, stir evenly, and pass it into a high-pressure homogenizer for homogenization , 25Mpa homogenized for 1 minute to make ice-cold rehydration liquid, soak the washed compressed coconut in the ice-cold rehydration liquid for 60 minutes, take out the rehydrated coconut and heat it at 90°C for 5 minutes, Cool and wash to get the original iced coconut.

Embodiment 2

[0024] Embodiment 2: the preparation of sweet iced coconut fruit

[0025] Get 80g of compressed coconut fruit, wash and remove the acid and impurities on the compressed coconut fruit with running water for subsequent use; get 3Kg of clear water, add cooling agent menthol amide 1.5g, appropriate amount of sucrose and glycerin fatty acid ester to it, after stirring evenly, pass Homogenize in a high-pressure homogenizer, homogenize at 15Mpa for 2 minutes to make ice-cold rehydration liquid, heat the ice-cold rehydration liquid to 40°C, and then put the washed compressed coconut into the ice-cold rehydration liquid Soak for 40 minutes, take out the rehydrated coconut and heat it at 85°C for 10 minutes, then cool and wash to obtain the sweet and icy coconut.

Embodiment 3

[0026] Embodiment 3: the preparation of sweet and sour icy coconut

[0027] Take 100g of compressed coconut fruit, wash and remove the acid and impurities on the compressed coconut fruit with running water and set aside; take 3Kg of clear water, add cooling agent menthone glycerin ketal 3g, appropriate amount of sucrose citric acid and glycerin fatty acid ester to it, stir After uniformity, put it into a high-pressure homogenizer for homogenization, homogenize at 10Mpa for 3 minutes, and make ice-cold rehydration liquid, heat the ice-cold rehydration liquid to 60°C, and then put the washed compressed coconut into ice In the rehydration solution, place it in a vacuum chamber with a pressure of 40,000 Pa and soak for 20 minutes under reduced pressure. Take out the rehydrated coconut and heat it at 80°C for 15 minutes, then cool and wash to obtain the sweet and sour coconut.

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PUM

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Abstract

The invention discloses a preparation method of icy coconut and a prepared icy coconut product. The method is mainly characterized by comprising: rehydrating the compressed coconut by utilizing a rehydration liquid containing a cooling agent so as to obtain the uniform and stable icy coconut product containing the cooling agent, wherein when a consumer chews the icy coconut of the obtained coconut product, the cooling agent is released to provide an icy mouthfeel. Due to the dense fiber mesh structure of the coconut, the volatile cooling agent and other flavoring agents can be firmly locked in the coconut, thus the instability of the icy coconut product in the storage, transportation and shelf processes is greatly reduced; and moreover, by directly adding the icy coconut product into food or beverage, the instability of the product character can be effectively prevented, the volatilization loss of the cooling agent is greatly reduced, and the taste or mouthfeel of the food or beverage is not influenced at the same time.

Description

technical field [0001] The invention relates to the field of coconut fruit food, and more particularly relates to a coconut fruit food capable of providing a cool mouthfeel and a preparation method thereof. Background technique [0002] Products that can provide a cool taste are often very popular, especially in hot summer, such as mint chewing gum, ice-cool toothpaste, mint cigarettes, etc. are very popular among consumers. And the food that can provide ice-cold mouthfeel is few on the market at present, and hardly can provide the beverage food of ice-cold mouthfeel to occur except carbonated beverage in the beverage product. However, carbonated beverages can lead to tooth decay and obesity, which have become increasingly unacceptable to health-conscious consumers. [0003] Cooling agents are additives that can be added to food or beverages to provide a cooling taste. However, cooling agents are generally insoluble in water, which will bring difficulties to processing, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/308A23L2/56
Inventor 钟春燕
Owner 钟春燕
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