Physical method for improving crispness of coconut flakes

A physical method, the technology of coconut flakes, which is applied in food science, application, food preparation, etc., can solve the problems of coconut flakes not crisp enough, bad taste, etc., and achieve the effect of improving taste and quality, and increasing crispness

Active Publication Date: 2014-12-03
COCONUT RES INST OF CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a physical method for improving the brittleness of coconut flakes, which solves the problem that the existing coconut flakes are not crisp enough and have a bad taste

Method used

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  • Physical method for improving crispness of coconut flakes

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: get the fresh coconut meat of cleaning, against the bundle fiber section of coconut meat, slice thickness is about 3mm~6mm, the coconut slice that cut is boiled 30min together with 20% white granulated sugar solution, take out and drain. After drying, put it into the oven and bake at a high temperature of 120°C until the surface of the coconut meat is golden yellow for 90 minutes, then adjust the temperature to 100°C and continue to bake for 10 minutes, take it out and cool to room temperature, The result is coconut flakes that are crispy and tasty.

Embodiment example 2

[0026] Implementation example 2: Take the washed fresh coconut meat, slice against the bundled fibers of the coconut meat, the thickness of the slice is about 3mm to 6mm, boil the cut coconut flakes with 25% white granulated sugar solution for 25min, take out and drain After drying, put it into the oven and bake at a high temperature of 150°C until the surface of the coconut meat turns golden yellow for 35 minutes, then adjust the temperature to 90°C and continue to bake for 10 minutes, then take it out to get crispy and delicious taste Excellent coconut flakes.

Embodiment example 3

[0027] Implementation example 3: Take the washed fresh coconut meat, slice against the bundled fibers of the coconut meat, the thickness of the slice is about 3mm-6mm, boil the cut coconut slices with 30% white sugar solution for 20min, take out and drain After drying, put it into the oven and bake at a high temperature of 200°C until the surface of the coconut meat turns golden yellow for 15 minutes, then adjust the temperature to 80°C and continue to bake for 15 minutes, then take it out to get a crispy texture Excellent coconut flakes.

[0028] Such as figure 1 As shown, the coconut meat of different slicing modes is observed, and it is found that the copra bundle-like fibers of traditional slicing modes are obvious, (see figure 1 A), the sensory and crispness of coconut flakes will be affected after toasting. And the copra sliced ​​against the bundle of fibers of the copra (see figure 1 B), the surface is smoother, the bundle fiber structure is destroyed and loosened, t...

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PUM

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Abstract

The invention discloses a physical method for improving the crispness of coconut flakes. The physical method comprises the following steps: pretreating raw materials, namely slicing, boiling out, and baking; in particular, the physical method comprises the steps of pretreating raw materials, namely, removing cocoanut skin, smashing shells, removing coconut water and seed coat to obtain white coconut meat, washing the white coconut meat for later use; slicing the cleaned coconut meat along a direction opposite to a fiber bundle structure of the coconut meat to destroy the texture structure of the coconut meat; boiling out the sliced coconut flakes and food flavoring agents for 20-30min; fishing out the boiled coconut flakes, draining off, baking in a drying oven at high temperature until the surfaces of the coconut flakes are golden yellow, then baking at low temperature until the coconut flakes have uniform color and luster and crispy mouthfeel, taking out, cooling to room temperature, and packaging to obtain the crispy coconut flake. The physical method has the beneficial effects that the method the crispness of the coconut flakes can be improved and the mouthfeel and the quality of the coconut flakes can be improved.

Description

technical field [0001] The invention belongs to the technical field of food production and relates to a physical method for improving the crispness of coconut flakes. Background technique [0002] Coconuts are produced in tropical regions. Coconut food is favored by consumers for its rich tropical flavor and unique nutrition and flavor. Coconut related products are the main characteristic agricultural products and tourism products in Hainan Province. Copra, also known as solid endosperm, is the main raw material of coconut products and is rich in nutrition. The fresh coconut meat of mature coconut fruit contains about 33% fat and about 4% protein. Products processed from coconut meat on the market include coconut powder, coconut juice, coconut sugar, raw coconut oil, coconut milk, coconut flakes, and coconut cakes. Among them, coconut chips are made of fresh coconut meat as the main raw material, white granulated sugar and other food additives as ingredients, and processed...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/01
Inventor 陈卫军宋菲王挥黄玉林赵松林
Owner COCONUT RES INST OF CHINESE ACAD OF TROPICAL AGRI SCI
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