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Fermented coconut cream and preparation technology thereof

A preparation process, coconut oil technology, applied in cream preparations, dairy products, applications, etc., can solve the problems of difficult fermentation of lactic acid bacteria, single taste, thin texture, etc., to achieve nutritional value retention, simple preparation process, and thick texture Effect

Inactive Publication Date: 2016-03-02
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to overcome the defects of the existing fermented cream with single taste, insufficient nutrition, thin texture, and difficulty in normal fermentation of lactic acid bacteria in coconut-flavored cream, and to provide a fermented coconut cream and its preparation process

Method used

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  • Fermented coconut cream and preparation technology thereof
  • Fermented coconut cream and preparation technology thereof
  • Fermented coconut cream and preparation technology thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0037] Raw material formula: 10% of coconut oil, 70% of skim milk and 20% of white sugar, lactic acid bacteria starter 2U / 1000Kg.

[0038] In material A, the fat content is 10%, the protein content is 4.5%, and the lactose content is 7%.

[0039] The lactic acid bacteria in the lactic acid bacteria starter are Lactobacillus bulgaricus and Streptococcus thermophilus; before fermentation, the number of live bacteria of Lactobacillus bulgaricus and Streptococcus thermophilus is not less than 5.0×10 10 cfu / g.

[0040] Preparation Process:

[0041] (1) Mix 10% coconut oil and 70% skim milk, heat to 50°C, add 20% white sugar, stir for 20 minutes, and homogenize (temperature: 45°C, first-stage homogenization pressure: 10MPa, second-stage Homogeneous pressure: 5MPa), sterilization (temperature: 90°C, sterilization time: 600 seconds); cooling to 37°C to obtain material A;

[0042] (2) Inoculate lactic acid bacteria starter into the above-mentioned material A at 37°C; ferment at 37°C...

Embodiment 2

[0044] Raw material formula: coconut oil 20%, skim milk 80%, lactic acid bacteria starter 4U / 1000Kg.

[0045] In material A, the fat content is 18%, the protein content is 3%, and the lactose content is 5%.

[0046] The lactic acid bacteria in the lactic acid bacteria starter are Lactococcus lactis subspecies lactic acid, Streptococcus thermophilus and Lactobacillus bulgaricus; before fermentation, the number of viable bacteria of the three lactic acid bacteria is not less than 5.0×10 10 cfu / g.

[0047] Preparation Process:

[0048] (1) Mix 20% of coconut oil and 80% of skim milk, homogenize (temperature: 65°C, primary homogeneous pressure: 13MPa, secondary homogeneous pressure: 3MPa), sterilize (temperature: 110°C, sterilization time: 300 seconds); cooling the material to 42°C;

[0049] (2) Inoculate lactic acid bacteria starter into coconut cream at 42°C; ferment at 42°C, stir once every 2 hours, 3 minutes each time, after 6 hours of fermentation, when the pH value at the...

Embodiment 3

[0051] Raw material formula: coconut oil 10%, skim milk 90%, lactic acid bacteria starter 4U / 1000Kg.

[0052] The lactic acid bacteria in the lactic acid bacteria starter are Lactococcus lactis subspecies lactic acid, Streptococcus thermophilus and Lactobacillus bulgaricus; before fermentation, the number of viable bacteria of the three lactic acid bacteria is not less than 5.0×10 10 cfu / g.

[0053] Preparation Process:

[0054] (1) Mix 10% of coconut oil and 90% of skim milk, homogenize (temperature: 45°C, primary homogeneous pressure: 10MPa, secondary homogeneous pressure: 5MPa), sterilize (temperature: 90°C, sterilization time: 600 seconds); cooling material to 42 ℃, obtain material A;

[0055] (2) Inoculate lactic acid bacteria starter into material A at 42°C; ferment at 42°C, stir once every 2 hours for 3 minutes each time, after 6 hours of fermentation, when the pH value at the end of the fermentation reaches 4.7, proceed without Bacteria filled and sealed; the filled...

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Abstract

The invention discloses fermented coconut cream and a preparation technology thereof. The fermented coconut cream prepared by the preparation technology comprises the following raw materials in percentage by weight: 10%-30% coconut oil, 50%-90% of skim milk, and 0%-20% of sugar and a lactic acid bacteria leavening agent. The preparation technology comprises the following steps of (1) uniformly mixing the coconut oil, the skim milk and the sugar so as to obtain a mixture A; and homogenizing the mixture A, disinfecting the homogenized mixture A, and cooling the disinfected mixture A so as to obtain a material A, wherein the homogenizing is second-stage homogenizing, the pressure of first-stage homogenizing is 10MPa-20MPa, the pressure of the second-stage homogenizing is 3MPa-5MPa, and the homogenizing temperature is 45-65 DEG C; and (2) inoculating the lactic acid bacteria leavening agent to the material A obtained in the step (1), and performing fermentation for 6-12 hours at 37-42 DEG C so as to obtain the fermented coconut cream. The fermented coconut cream disclosed by the invention is thick in texture, free from additives, good in stability, simple in preparation technology and favorable for industrial production.

Description

technical field [0001] The invention relates to a fermented coconut cream and a preparation process thereof. Background technique [0002] Coconut-flavored cream is made from skim milk and coconut oil, which is fermented by lactic acid bacteria. Coconut oil is extracted from coconut pulp. It is clear and pure in liquid state. It is known as the healthiest edible oil in the world. The main component of coconut oil is lauric acid (about 50%), which is also the main component of oil in breast milk. Lauric acid can improve the body's immunity. It has strong antibacterial power against bacteria, viruses, and even parasites in the gastrointestinal tract. It is suitable for children, the elderly, and people with weak resistance and susceptible to infection. Has rich medicinal value. Whether it is fish oil, butter, lard, butter, or other vegetable oils, including sunflower oil, peanut oil, olive oil, etc., they are all long-chain oils with a relatively long molecular structure an...

Claims

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Application Information

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IPC IPC(8): A23C13/14A23C13/16
CPCA23C13/14A23C13/16
Inventor 梅芳乔成亚龚广予刘振民李海燕孙卓
Owner BRIGHT DAIRY & FOOD
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