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Method for preparing soft dehydrated nana de coco

A technology for soft coconut fiber, which is applied in the field of preparation of dehydrated coconut fiber, can solve the problems of little impact on the quality of coconut fiber, performance damage, high cost, etc., to improve health care efficacy, improve water swelling performance, and operate simple and easy effects

Active Publication Date: 2013-12-04
HAINAN YEGUO FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dehydration usually needs to remove water at a certain high temperature, and the ordinary heating dehydration will make the obtained coconut fiber product hard and taste bad, and its water swelling performance will be greatly damaged, affecting its quality. As the health function of dietary fiber, it limits its application in dry food products. At present, vacuum freeze-drying is a commonly used dehydration method. Although it can obtain a relatively ideal dehydration effect, it has little effect on the quality of coconut fiber. But the coconut fiber fruit that it obtains is still relatively hard, and vacuum freeze-drying is comparatively harsh to the requirement of production condition, is difficult to operate, and the cost is high, does not utilize large-scale popularization and use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: the preparation of soft dehydrated coconut fiber fruit

[0017] The dynamic fermentation method provides coconut fiber fruit products, cut it into 1*1*1cm particles, wash the above coconut fiber fruit particles with boiling water for 10 minutes, repeat the washing three times, then freeze the coconut fiber fruit particles and place them in ice water After the mixture was treated with 20KHz ultrasonic wave for 30min, it was dehydrated with hot air at 100℃ until the water content was 15%.

Embodiment 2

[0018] Embodiment 2: the preparation of soft dehydrated coconut fiber fruit

[0019] The static fermentation method provides coconut fiber fruit products, which are cut into 1*1*1cm particles, then the coconut fiber fruit particles are frozen, placed in a mixture of ice and water, and then treated under 25KHz ultrasonic waves for 15 minutes, and then heated with 80°C hot air Dehydrate to 30% water content.

Embodiment 3

[0020] Embodiment 3: the preparation of soft dehydrated coconut fiber fruit

[0021] The dynamic fermentation method provides coconut fiber fruit products, which are cut into 1*1*1cm particles, and the above-mentioned coconut fiber fruit particles are washed with hot water (80°C) for 10 minutes, repeated three times, and then the coconut fiber fruit particles are frozen. Put it in the ice-water mixture, and then treat it under the ultrasonic wave of 22KHz for 60min, then dehydrate it with hot air at 120℃ until the water content is 8%.

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PUM

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Abstract

The invention relates to a method for preparing soft dehydrated nana de coco. By the method, the soft dehydrated nana de coco can be obtained and has a good property of swelling when meeting water. Before dehydration, nana de coco is frozen, put into ice water, and is treated by 20-25KHz ultrasonic waves for 15 to 60 minutes. Preferably, before the nana de coco is dehydrated, the nana de coco is washed by hot water. The method is simple and feasible, and fibers of the nana de coco are washed and purified by hot water and are refined through freezing and ultrasonic treatment, so that the dehydrated nana de coco has soft texture and a good property of swelling when meeting water, is a good-mouthfeel dietary supplement, can be widely applied to different food processing, particularly dried food processing.

Description

technical field [0001] The present invention relates to a kind of preparation method of fine coconut fruit product, particularly a kind of preparation method of soft dehydrated coconut fine fruit. Background technique [0002] Nata de coco is a cellulose product fermented by microorganisms of the genus Acetobacter, such as Acetobacter xylinum. Because it mainly uses coconut water as a raw material, it is often called coconut fiber. The preparation method of coconut fibrous fruit mainly includes shallow plate static fermentation culture and dynamic fermentation culture (such as shaker culture or stirring culture, etc.). The resulting coconut fiber product contains up to 95% water, so it is also called biocellulose hydrogel. The fiber in coconut fiber has a relatively dense spatial network structure, which can provide food with good taste and high water-holding performance. It is also an excellent dietary fiber supplement and has been widely used in liquid milk, jelly, and be...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/068A23L21/15
Inventor 钟春燕
Owner HAINAN YEGUO FOODS