Supercharge Your Innovation With Domain-Expert AI Agents!

A kind of preparation method of coconut sauce

A technology of coconut butter and coconut juice, which is applied in the direction of sugary food ingredients, food ingredient functions, food science, etc., can solve the problems affecting the natural properties of coconut butter, coconut milk nutrition and flavor restrictions, etc., to ensure shelf life, enhance Fragrance, flavor-enhancing effect

Active Publication Date: 2019-04-19
SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the high oil content in coconut meat, some emulsifiers or thickeners need to be added when it is processed into coconut butter, which affects the natural properties of coconut butter, and the prepared coconut butter is limited in nutrition and flavor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Fermentation: Take 100 parts of coconut milk, add 0.5 parts of whey protein powder, 10 parts of lactose, and adjust the pH to 6.5 with an acidity regulator. After pasteurization, insert Lactobacillus bulgaricus and ferment at 30°C for 48 hours Obtain coconut milk fermented liquid;

[0019] (2) Beating: 100 parts of coconut milk fermentation liquid, 300 parts of coconut meat, 10 parts of whey protein powder, beating to get mixed coconut milk;

[0020] (3) Boil the sauce: adjust the pH of the mixed coconut milk to 6.0 with an acidity regulator, then heat it to 95°C under stirring conditions, and condense and reflux for 8 hours;

[0021] (4) Filling: After the sauce is boiled, pass it through a colloid mill while it is hot, and fill it in a pre-sterilized glass bottle to obtain coconut sauce.

Embodiment 2

[0023] (1) Fermentation: Take 100 parts of coconut milk, add 2 parts of whey protein powder, 5 parts of glucose, adjust the pH to 6.5 with an acidity regulator, add Lactococcus lactis after pasteurization, and ferment at 40°C for 12 hours to obtain coconut juice fermentation liquid;

[0024] (2) Beating: 100 parts of coconut milk fermentation liquid, add 100 parts of coconut meat, 2 parts of whey protein powder, and beat to get mixed coconut milk;

[0025] (3) Boil the sauce: adjust the pH of the mixed coconut milk to 6.5 with an acidity regulator, then heat it to 75°C under stirring conditions, and condense and reflux for 16 hours;

[0026] (4) Filling: After the sauce is boiled, pass through the colloid mill while it is hot, and fill it in a pre-sterilized glass bottle to obtain coconut sauce

Embodiment 3

[0028] (1) Fermentation: Take 100 parts of coconut milk, add 1 part of whey protein powder, 8 parts of lactose, and adjust the pH to 6.5 with an acidity regulator. After pasteurization, insert Lactobacillus rhamnosus and Bifidobacterium longum into the Carry out fermentation at 35°C for 24 hours to obtain coconut juice fermentation liquid;

[0029] (2) Beating: 100 parts of coconut milk fermentation liquid, add 200 parts of coconut meat, 5 parts of whey protein powder, and beat to get mixed coconut milk;

[0030] (3) Boil the sauce: adjust the pH of the mixed coconut milk to 6.5 with an acidity regulator, then heat it to 85°C under stirring conditions, and condense and reflux for 12 hours;

[0031] (4) Filling: After the sauce is boiled, pass it through a colloid mill while it is hot, and fill it in a pre-sterilized glass bottle to obtain coconut sauce.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparing method for coconut sauce. The preparing method comprises the steps that coconut juice is fermented through lactobacillus, coconut flesh and the like are added and subjected to pulping, and then the coconut sauce is prepared through the heating sauce stewing technology; stewing concentrating, filling and the like are carried out. According to the preparing method, the two constitutions of the coconut juice and the coconut flesh of coconuts are fully used, the nutrient ingredients of the coconut sauce are increased through lactobacillus fermentation, the immune regulating function is achieved, and the flavor of the coconut sauce is increased; by means of the heating sauce stewing technology, the fragrance of the coconut sauce is remarkably enhanced, the obtained coconut sauce has sweet aroma and is mellow and natural, meanwhile, part of polysaccharide generated through lactobacillus metabolism reacts with the added protein through the technology, macromolecules with the hydrophilic and oil-wetness natures are generated, a stable system of the coconut sauce is formed, and the shelf life is guaranteed. The obtained coconut sauce is natural and healthy and conforms to the development direction of the market.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a method for preparing coconut sauce. Background technique [0002] With the development of food industrialization, food is developing in a simple, portable, delicious and natural direction. Among them, jam food is gradually recognized by consumers. [0003] In Hainan, my country, coconut has a relatively wide planting area. Coconut fruit contains coconut juice and coconut meat. Coconut meat is often used for deep processing into granulated copra, desiccated coconut, coconut sugar, coconut milk, coconut dew and coconut paste, etc. Coconut juice is processed into coconut water drinks. Because coconut meat contains more fat components, some emulsifiers or thickeners need to be added when it is processed into coconut butter, which affects the natural properties of coconut butter, and the prepared coconut butter is limited in nutrition and flavor. Contents of the invention [0004]...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/12A23L21/15A23L33/10
CPCA23V2002/00A23V2200/324A23V2250/032A23V2250/612A23V2250/61A23V2250/54252
Inventor 方莉
Owner SHANGHAI HI ROAD FOOD TECHNOLOGY CO LTD
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com