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Fruit-juice dried coconut fruits and preparation method thereof
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A technology for coconut fruit and fruit juice, applied in the field of fruit juice dried coconut fruit and preparation, can solve problems such as rare products
Active Publication Date: 2015-04-22
SHANGHAI YIFANG RURAL TECH HLDG
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Abstract
Description
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Problems solved by technology
[0006] At present, there are many kinds of juice products and nata de coco products on the market, but there are not many products that wrap the juice inside the cocoa cocoa and provide a good chewing and taste
Method used
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Examples
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Effect test
Embodiment 1
[0041] Heat 50KG white sugar, 20KG maltodextrin, and 10KG glue solution (0.1% gellan gum dispersed in 10% water, heat and dissolve, then pass through a colloid mill) to 50°C-60°C, add 20KG coconut fruit and keep stirring for 1-2 hours , add 20KG fruit juice and 150g citric acid, 100g sodium citrate, keep stirring at 50°C-60°C for 2 hours, measure the index Brix (Brix): 40%-60%, PH: 3.0-4.5, pass it Heat the coconut and sugar solution to 80°C-90°C, time: 20 minutes of sterilization treatment, remove and drain sugar (less than 2 hours) and then dry in an oven (55°C-65°C, 12-36 hours) After processing, after the moisture is less than 20%, the fruit juice dried coconut fruit finished product of the present invention has been obtained through carefully picking and packaging.
Embodiment 2
[0043] Put 400KG coconuts into a vacuum sugar basket, temperature control: evacuate at 35°C-55°C, vacuum degree control (-0.06-0.08Mpa, keep for 15min), after breaking the vacuum, put 600KG sugar solution (white sugar + malt paste) Fine mixing) pumped in, when pumped into 300KG sugar liquid mixture, turn on the circulation pump to evacuate, control the vacuum degree (-0.06-0.08Mpa, keep for 60min), after breaking the vacuum, pump in 200KG fruit juice, 1KG citric acid, 1KG citric acid Sodium, 1.5KG essence, evacuate again, vacuum control (-0.06-0.08Mpa, keep for 30 minutes), after breaking the vacuum again, the temperature is 35°C-55°C, sugar soaking for 240 minutes, sugar draining (less than 2 hours) treatment Afterwards, put the plate, carry out microwave sterilization and drying treatment (power 40KW, time 35 minutes), cool to room temperature, carry out packaging after fine selection to obtain the product of the present invention.
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PUM
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Abstract
The invention discloses fruit-juice dried coconut fruits and a preparation method thereof, belonging to the field of food processing. The preparation method comprises the following steps of: filling a mixed solution including a fruit juice and a carbohydrate gum into coconut fruit fibers through temperature-control sugaring or vacuum low-temperature sugaring to ensure that the fruit juice is scientifically and reasonably blended with the coconut fruits. The preparation method is simple in process, short in processing time, high in production efficiency and low in cost. The product has good taste by combining the fruit juice and the coconut fruits, and also has a good healthcare effect.
Description
technical field [0001] The invention relates to a dried coconut fruit juice and a preparation method in the field of food processing. Background technique [0002] Fruit juice is a juice product obtained by physical methods such as pressing, centrifugation, and extraction. Fruit juice is rich in nutrients, rich in vitamins, cellulose, pectin, inorganic salts, etc., can promote gastrointestinal motility, and is beneficial to human health , while giving a rich taste enjoyment. [0003] Coconut fruit, also known as coconut gel, belongs to the fermentation product of microorganisms, which is a metabolite formed by the growth of woody acetic acid bacteria in liquid medium. [0004] As a biosynthesized high-quality natural dietary fiber, coconut fruit has been widely recognized in the food industry. It is low in calories, does not contain cholesterol, and has obvious physiological regulation functions on the human body; it has high chewiness and smooth taste; high transparenc...
Claims
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Application Information
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