Processing method for high-fiber coconut embrittlement

Abstract

The invention discloses a processing method for high-fiber coconut embrittlement. The processing method comprises the following steps of (1) rehydrating and deacidifying coconuts; (2) preparing liquid glucose; (3) preparing a color protection solution; (4) uniformly mixing the color protection solution and the liquid glucose according to the mass ratio of the color protection solution to the liquid glucose being 1:200-400; (5) preparing a composite glue solution; (6) embrittling the coconut: adding the drained-off coconut into the composite glue solution according to the mass ratio of the drained-off coconut to the composite glue solution being 4.5-5.5:1.0, uniformly stirring, putting into a hot water bath pot for heating, rising the temperature to 55-60 DEG C, and preserving the heat for 2-4 hours; (7) performing hotfilling and liquid glucose injection; (8) performing sterilization; and (9) performing cooling and labeling. High-fiber coconuts prepared by the processing method disclosed by the invention taste sour, sweet, brittle and delicious, has a unique flavor, good smell and rich nutrition and is high in stability and long in quality guarantee period; furthermore, equipment required by preparation is simple and is operated simply and quickly; the production period is short, and the production cost is low.

Description

technical field [0001] The invention relates to a processing method for embrittlement of high-fiber coconut fruit. Background technique [0002] In recent years, high-fiber coconuts have been widely used in beverages, jelly and other foods, and adding them to foods can increase the chewing sensation. The quality of coconut fruit is often evaluated based on its neat dicing, milky white color, crisp taste and no dregs after eating. At present, due to the different technical standards and processes of coconut fruit manufacturers, most of the coconut fruit products have poor taste, insufficient hardness and crispness, soft chewing or residue feeling, etc. The quality is uneven, especially the processing technology of many manufacturers. It cannot effectively soften the fibrous tissue, and the coconut fruit will feel soft and sticky after chewing, and there will be more residue, which will affect the taste. [0003] "Research on CMC Applied to Coconut Crisp" (Liu Bingjie, Guang...

AI Technical Summary

Problems solved by technology

At present, due to the different technical standards and processes of coconut fruit manufacturers, most of the coconut fruit products have poor taste, insufficient hardness and crispness, soft chewing or residue feeling, etc. The quality is uneven, especially the processing technology of many manufacturers. It cannot effectively soften the fibrous tissue, and the coconut fruit will feel soft and sticky after chewing, and there will be more residue, which will affect the taste

[0003] "Research on CMC Applied to Coconut Crisp" (Liu Bingjie, Guangzhou Food Industry Science and Technology, pp. 58-59) discloses a processing technology for coconut brittleness, which uses sodium carboxymethylcellulose (CMC-Na ), guar gum, carrageenan, konjac gum and other polysaccharides are used as embrittlement agents to embrittle the coconut fiber tissue, the amount of CMC is 0.2% of the total amount, then boiled at constant temperature for 10min, kept at 85°C for more than 2h and then naturally lowered to room temperature , but this method can not achieve the desired embrittlement effect, if the coconut fruit has a slag feeling when chewing, the crispness and hardness are not enough, and the taste is poor