Crisp nata de coco and preparation method thereof

A coconut fruit and embrittlement technology, applied in the field of coconut fruit products, can solve the problems such as contribution to be improved, no brittle feeling, etc., and achieve the effect of enhancing hydrogen bonding force and crisp taste.

Inactive Publication Date: 2014-04-23
姚育明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the beverage is a suspended substance without brittleness, the contribution of xanthan gum, guar gum and konjac to coconut fiber needs to be improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] The preparation method of the brittle coconut fruit of the present invention comprises the following steps: preparing a brittle agent, deacidifying the coconut fruit, adding food additives, mixing and cooking, heat preservation and cooling.

[0030] Configure embrittlement

[0031] Sodium carboxymethylcellulose (CMC) is a high molecular weight cellulose derivative with a large number of hydrophilic groups (carboxyl and hydroxyl) in its molecular chain. Guar gum is a linear macromolecule, and the hydroxyl groups on the chain can form hydrogen bonds with some hydrophilic colloids and starch. 201010590222.5 and 200710043900.4 disclosed the influence of guar gum and konjac gum on starch cellulose, but did not illustrate their application in coconut fiber. Directly using the additives of the above ingredients in coconut fiber can increase the retort resistance, but has a limited effect on the brittleness (short fiber). The effect of carrageenan is known (201210463585.1), b...

Embodiment 1

[0043] Take 1 kg of guar gum, 2 kg of carrageenan, 2 kg of konjac gum, 4 kg of carboxymethyl cellulose, 1.2 kg of emulsified calcium and 1 kg of pectin, mix and stir, and slowly add three times the weight of water. Bring to a boil and keep for two hours or more.

[0044] Take 50kg of coconut fruit, cut into 0.5cm×0.5cm×0.5cm cubes, boil in 0.4% NaOH solution for 30min, rinse with 500ppm chlorine dioxide and then neutralize, then rinse with water and finally drain the water.

[0045] Take 0.3kg of embrittlement agent, 2kg of white granulated sugar, and 30kg of demineralized water, mix and boil, and keep for 20 minutes.

[0046] Add 0.01 kg of sucralose, 0.2 kg of citric acid, 0.03 kg of potassium sorbate and 0.1 kg of edible essence to the boiled mixture.

[0047] The mixture was kept at 70° C. for 5 hours, then naturally cooled to room temperature and kept for more than 24 hours. It can be eaten after cutting or packaged for sale.

Embodiment 2

[0049] Take 3kg of guar gum, 1kg of carrageenan, 2kg of konjac gum, 3kg of carboxymethyl cellulose, 0.8kg of emulsified calcium and 1.2kg of pectin, mix and stir.

[0050] Take 80kg of coconut fruit, cut into 1cm×1cm×1cm squares, boil in 0.4% NaOH solution for 40min, rinse with 500ppm chlorine dioxide and then neutralize, then rinse with water and finally drain the water.

[0051] Take 4kg of embrittlement agent, 10kg of white granulated sugar, and 30kg of demineralized water, mix and boil, and keep for 30 minutes.

[0052] Add 0.01 kg of sucralose, 0.2 kg of citric acid, 0.03 kg of potassium sorbate and 0.1 kg of edible essence to the boiled mixture.

[0053] The mixture was kept at 85° C. for 2 hours, then naturally cooled to room temperature and kept for more than 24 hours. It can be eaten after cutting or packaged for sale.

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Abstract

The invention provides a preparation method of the crisp nata de coco. The preparation method of the crisp nata de coco comprises the following steps: preparing a crisping agent, mixing, boiling, preserving temperature, cooling and the like. According to the preparation method, the uniform and stable crisp and refreshing nata de coco product is obtained by matching powder containing a composite crisping agent with frequently-used additives and rewatering and boiling compressed nata de coco. When the obtained nata de coco product is chewed, the crisp nata de coco is sour, sweet, palatable, crisp, tasty and refreshing and has no residues. The crisp nata de coco can be added to food such as mixed fruit cans, jellies, beverages and pearl milk tea so as to prepare related products.

Description

technical field [0001] The invention relates to a coconut product, in particular to a crispy coconut, which has better crispness and mouthfeel due to its higher short fiber content. The brittle coconut can be added to foods such as canned fruit, jelly, beverage, pearl milk tea and the like to prepare related products. In addition, the present invention also relates to a preparation method of the brittle coconut. Background technique [0002] Nata de coco, also known as high-fiber cocoa, has been widely used in beverages, jelly and other foods in recent years, and it can increase the chewing feeling when added to food. The evaluation of the quality of coconut pulp is often based on its neat dicing, milky white color, crisp taste and no dregs after eating. Due to the different technical levels and processes of coconut fruit manufacturers, the quality is uneven, especially the coconut fruit of many manufacturers has more residue after chewing, which affects the taste. Most fo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23L29/30A23L21/15A23L29/231A23L29/238A23L29/244A23L29/256A23L29/262A23V2002/00
Inventor 姚育明
Owner 姚育明
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