Ultra-high pressure sterilized fresh-keeping method for coconut meat primary pulp

A technology of ultra-high pressure sterilization and fresh-keeping method, which is applied in the field of ultra-high pressure sterilization and fresh-keeping of coconut pulp, and can solve the problem that coconut fruit has no good fresh-keeping treatment method, changes in physical properties such as food color, aroma and taste, and chemical reagents. Harmful to human body and other problems, to achieve the effect of easy control, promotion of development, and extension of shelf life

Inactive Publication Date: 2013-05-01
HAINAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a method for ultra-high pressure sterilization and fresh-keeping of coconut pulp, which solves the problem that the prior art does not have a good fresh-keeping treatment method for coconut fruit, and traditional treatment methods are likely to cause physical characteristics such as food color, fragrance and taste. Changes, chemical reagents left in food are harmful to the human body

Method used

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  • Ultra-high pressure sterilized fresh-keeping method for coconut meat primary pulp
  • Ultra-high pressure sterilized fresh-keeping method for coconut meat primary pulp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Remove the coconut shell, shell, and seed coat from the selected coconut fruit; wash in clean water at 15°C and drain; cut into 0.5cm long granules; pulp the coconut meat with a beater; weigh each bag Put 200g of raw coconut pulp into food vacuum packaging bags and vacuum pack; place the packaged samples in the pressure transmission medium of an ultra-high pressure container, and pressurize continuously for 10 minutes at 600MPa and 30°C, and it is ready.

[0026] Then store at 4°C for 3 months. It was detected that the storage of the raw coconut pulp did not cause bag swelling, and it still showed the milky white color and strong coconut fragrance of fresh coconut meat.

Embodiment 2

[0028] Remove the coconut shell, shell, and seed coat from the selected coconut fruit; wash in clean water at 20°C and drain; cut into 0.5cm-long granules; pulp the coconut meat with a beater; weigh each bag Put 100g of raw coconut pulp into food vacuum packaging bags and vacuum pack; place the packaged samples in the pressure transmission medium of an ultra-high pressure container, and pressurize continuously for 15 minutes at 500MPa and 40°C, and it is ready.

[0029] Then store at 5°C for 3 months. It was detected that the storage of the raw coconut pulp did not cause bag swelling, and it still showed the milky white color and strong coconut fragrance of fresh coconut meat.

Embodiment 3

[0031] Remove the coconut shell, shell, and seed coat from the selected coconut fruit; wash in clean water at 25°C and drain; cut into 0.5cm-long granules; pulp the coconut meat with a beater; weigh each bag Put 150g of raw coconut pulp into food vacuum packaging bags, vacuum pack, place the packaged samples in the pressure transmission medium of an ultra-high pressure container, and pressurize continuously for 18 minutes under the conditions of 400MPa and 50°C, and it is ready.

[0032] Then store at 4°C for 3 months. It was detected that the storage of the raw coconut pulp did not cause bag swelling, and it still showed the milky white color and strong coconut fragrance of fresh coconut meat.

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Abstract

The invention discloses an ultra-high pressure sterilized fresh-keeping method for coconut meat primary pulp, which specifically comprises the following steps: step 1, choosing seasonal fresh coconuts with proper sizes; step 2, removing covers from the coconuts, breaking the shells of the coconuts, removing seed coats of the coconuts, cleaning the coconuts in clear water, and draining to obtain coconut meat; step 3, making the coconut meat into coconut meat primary pulp; step 4, conducting vacuum packing on the coconut meat primary pulp; step 5, conducting ultra-high pressure treatment on the coconut meat primary pulp after vacuum packing; and step 6, taking out the coconut meat primary pulp after ultra-high pressure treatment, and finally carrying out low-temperature storage. According to the method, the coconut flavor and the nutritional ingredients of original fresh coconut meat can be kept; the sterilization is uniform, instant and efficient; the energy consumption is low when compared with that of a heating method; and the storage period of coconut meat treated according to the method can be longer than 3 months.

Description

technical field [0001] The invention belongs to the technical field of food processing and fresh-keeping, and relates to an ultra-high pressure sterilization and fresh-keeping method for raw coconut pulp. Background technique [0002] Coconuts consist of a fibrous outer shell and edible thick flesh inside. The main product of coconuts is copra, also known as solid endosperm. Coconut flesh is white as jade, fragrant, smooth and crisp. It has the effects of tonifying deficiency and strengthening, nourishing qi and expelling wind, eliminating malnutrition and killing insects. Long-term food can make people moisturize the face, benefit qi strength and endure hunger. Bug disease. Coconut meat contains protein, carbohydrates, coconut oil, sugars, vitamins B1, B2, C, tocopherol and other beneficial ingredients. Coconut meat can be used in the fields of food, medicine and feed. [0003] Due to the large volume of coconut fruit, and the proportion of inedible parts such as coconut ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/015A23L3/00
CPCY02P60/85
Inventor 段振华康蕊成长玉
Owner HAINAN UNIVERSITY
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