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Preparation process of coco powder

A preparation process, coconut powder technology, applied in food preparation, food ingredients as emulsifiers, food precipitation, etc., can solve the problems of coconut powder taste influence, cumbersome enzymatic hydrolysis process, difficult operation, etc., achieve high powder yield, simplify Process, raw material saving and cost effects

Active Publication Date: 2015-04-01
BEIJING ALCHEMIST TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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  • Preparation process of coco powder
  • Preparation process of coco powder
  • Preparation process of coco powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Follow the steps below to prepare coconut flour in turn:

[0023] (1) Firstly beat coconut meat and coconut milk to make coconut paste;

[0024] (2) Then use a grinder to refine the coconut paste, first perform 2 coarse grindings, and then 1 fine grinding;

[0025] (3) Use a high-pressure homogenizer to homogenize the coconut butter once under a pressure of 20MPa;

[0026] (4) Add emulsifier and emulsified starch to the coconut paste for mixing. The mass ratio of coconut paste, emulsified starch, and emulsifier is 85:10:7; the emulsifier is composed of monoglyceride, lactate and DATEM. Its mass ratio is: monoglyceride: lactate: DATEM=2:1:0.7.

[0027] (5) The solution after mixing the ingredients is subjected to two-stage high-pressure homogenization treatment. The first stage uses 20MPa pressure homogenization twice, and the second stage uses 5MPa pressure homogenization once to obtain a solution in a good emulsified state;

[0028] (6) Spray-dry the solution after ...

Embodiment 2

[0030] Follow the steps below to prepare coconut flour in turn:

[0031] (1) Firstly beat coconut meat and coconut milk to make coconut paste;

[0032] (2) Then use a grinder to refine the coconut paste, first for 4 times of coarse grinding, and then for 3 times of fine grinding;

[0033] (3) Use a high-pressure homogenizer to homogenize the coconut butter 4 times under a pressure of 30MPa;

[0034] (4) Add emulsifier and emulsified starch to the coconut paste for mixing. The mass ratio of coconut paste, emulsified starch, and emulsifier is 95:5:8; the emulsifier is composed of monoglyceride, lactate and DATEM. Its mass ratio is: monoglyceride: lactate: DATEM=1:3:0.5.

[0035] (5) The solution after mixing the ingredients is subjected to two-stage high-pressure homogenization treatment. The first stage uses 30MPa pressure homogenization twice, and the second stage uses 10MPa pressure homogenization once to obtain a solution in a good emulsified state;

[0036] (6) Spray-dry...

Embodiment 3

[0038] Follow the steps below to prepare coconut flour in turn:

[0039] (1) Firstly beat coconut meat and coconut milk to make coconut paste;

[0040] (2) Then use a grinder to refine the coconut paste, first perform 2 coarse grindings, and then 6 fine grindings;

[0041] (3) Use a high-pressure homogenizer to homogenize the coconut butter twice under a pressure of 20MPa;

[0042] (4) Add emulsifier and emulsified starch to the coconut paste for mixing. The mass ratio of coconut paste, emulsified starch, and emulsifier is 90:10:3; the emulsifier is composed of monoglyceride, lactate and DATEM. Its mass ratio is: monoglyceride: lactate: DATEM=3:1:0.8.

[0043] (5) The solution after mixing the ingredients is subjected to two-stage high-pressure homogenization treatment. The first stage uses 25MPa pressure homogenization for 6 times, and the second stage uses 7MPa pressure homogenization for 2 times to obtain a solution in a good emulsified state;

[0044] (6) Spray-dry the ...

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/212A23L1/09A23L29/10A23L29/30
CPCA23L19/01A23L29/30A23V2002/00A23V2300/12A23V2300/40A23V2300/26A23V2300/10A23V2200/222
Inventor 商洁静吕雷李胜张冬柏
Owner BEIJING ALCHEMIST TECH