Preparation process of coco powder

Abstract

The invention discloses a preparation process of coco powder. The preparation process is characterized by comprising the following steps in sequence: (1) pulping coco fresh and coco juice to prepare coco jam; (2) grinding the coco jam by using a grinder; (3) homogenizing the coco jam at high pressure; (4) adding an emulsifier and emulsified starch into the coco jam, and mixing the materials; (5) homogenizing a solution of the mixed materials at high pressure again to obtain a solution in a good emulsification state; (6) performing spray-drying on the solution, so as to obtain coco powder. According to the preparation process, an existing process is simplified, simultaneously farthest the nutrient contents, color, flavor and taste of coco are retained, and the coco powder is high in yield good in instant dispersibility and pure in taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a coconut powder preparation process. Background technique [0002] The existing coconut powder preparation process usually firstly crushes coconut meat and coconut milk, and then divides it into enzymatic hydrolysis and non-enzymatic hydrolysis for preparation. [0003] The preparation method of natural coconut powder as disclosed in CN102696989A is a typical process for preparing coconut powder by enzymolysis. The slurry is subjected to enzymatic hydrolysis, filtered after enzymatic hydrolysis, and the ingredients are prepared by spray drying. The defect of this preparation method is that the process of enzymatic hydrolysis will have a certain impact on the taste of coconut powder, and the enzymatic hydrolysis process is relatively cumbersome and difficult to operate. . For the preparation process of coconut powder without enzymatic hydrolysis, fresh coconut fruit raw materials...

AI Technical Summary

Problems solved by technology

[0003] The preparation method of natural coconut powder as disclosed in CN102696989A is a typical process for preparing coconut powder by enzymolysis. The slurry is subjected to enzymatic hydrolysis, filtered after enzymatic hydrolysis, and the ingredients are prepared by spray drying. The defect of this preparation method is that the process of enzymatic hydrolysis will have a certain impact on the taste of coconut powder, and the enzymatic hydrolysis process is relatively cumbersome and difficult to operate.

For the preparation process of coconut powder without enzymatic hydrolysis, fresh coconut fruit raw materials are generally used, and it is made through crushing, juicing, batching, sterilization, filtration, vacuum concentration, homogenization, centrifugal spray drying and other processes, but the pressing and filtering process will Remove a large amount of edible fiber, resulting in greater nutrient loss

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