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Yoghourt coconut jelly and making method thereof

A coconut and yogurt technology, which is used in milk preparations, dairy products, and food ingredients as taste improvers, etc., can solve problems such as low nutritional value and excellent texture, achieve a large market prospect, improve nutrition, and prolong shelf life. Effect

Inactive Publication Date: 2016-11-23
海南椰语堂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the continuous improvement of residents' health awareness, and the current jelly products on the market are all kinds of pectin cooled, they are widely criticized due to their excellent texture and low nutritional value, and the market consumption is deteriorating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Based on fresh milk or reconstituted milk, add 1% sucrose and 20% coconut water by weight to fresh milk or reconstituted milk; heat and sterilize at 80°C for 25 minutes, cool to 40°C and inoculate Streptococcus thermophilus probiotics, inoculum amount 2%, fermented for 10 hours to produce lactic acid bacteria fermented milk, refrigerated at 0°C for later use;

[0020] (2) After 5% of konjac gum is heated by the weight percentage of the total product at 60° C. for dissolving, add coconut milk 15%, fermented milk 25%, 30MPa homogeneous sterilization, fill into the coconut shell container while it is hot, seal (through coconut milk Shell lid sealing) after cooling, packing storage.

[0021] The making of the coconut shell container: remove the coconut skin, remove the coconut water, then cut the upper part of the coconut inner shell to form an opening; the coconut inner shell and pulp of the remaining part form the coconut shell container; the coconut inner shell cut o...

Embodiment 2

[0023] (1) Based on fresh milk or reconstituted milk, add 5% sucrose and 20% coconut water by weight to fresh milk or reconstituted milk; heat and sterilize at 85°C for 30 minutes, cool to 43°C and inoculate Lactobacillus bulgaricus, 10% inoculum, fermented for 5 hours to produce lactic acid bacteria fermented milk, refrigerated at 2°C for later use;

[0024] (2) After 8% of konjac gum is heated by the weight percentage of the total product at 70° C. for dissolving, add 25% of coconut milk, 30% of fermented milk, 30MPa homogeneous sterilization, fill into the coconut shell container while it is hot, and seal (through coconut milk Shell lid sealing) after cooling, packing storage.

Embodiment 3

[0026] (1) Based on fresh milk or reconstituted milk, add 8% sucrose and 30% coconut water by weight to fresh milk or reconstituted milk; heat and sterilize at 90°C for 35 minutes, cool to 45°C and inoculate Bifidobacteria, 30% inoculum, fermented for 4 hours to produce lactic acid bacteria fermented milk, refrigerated at 5°C for later use;

[0027] (2) After 10% of konjac gum is heated by the weight percentage of the total product at 80°C for dissolving, add 10% of coconut milk, 35% of fermented milk, 30MPa homogeneous sterilization, fill the coconut shell container while it is hot, seal (through coconut milk Shell lid sealing) after cooling, packing storage.

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Abstract

The invention discloses yoghourt coconut jelly which is made from, by weight, 10-25% of coconut milk, 25-35% of fermented milk and 5-15% of edible gum. The fermented milk is a finished product formed in the mode that by weight percentage, 1-12% of cane sugar and 20-30% of coconut water are added in a milk product with the milk product as reference, the mixture is heated and sterilized, and lactic acid bacteria are inoculated to be fermented for 2-10 h. By adding fresh coconut water for fermentation, the flavor of the coconut is improved, sufficient nutrients are provided for lactic acid bacteria, and nutrient of yoghourt is increased. By adding fresh coconut milk, the special flavor and nutrients of coconuts are maintained, and the unique tropical area characteristic is given to the jelly.

Description

technical field [0001] The invention relates to the field of food, in particular to a jelly food, in particular to a yoghurt coconut jelly containing coconut milk and coconut water and a preparation method thereof. Background technique [0002] Coconut is one of the main tropical economic crops in my country, and it is also the provincial tree of Hainan. The coconut processing industry plays an important role in the economic development of Hainan Province. At present, my country's coconut planting area is about 649,000 mu, and the total output is about 243 million. At the same time, my country is also a big coconut processing country, with more than 2 billion coconut fruits processed every year, and a relatively complete industrial chain has been formed. The products include coconut oil, coconut sugar, coconut powder, coconut milk, coconut nata, coconut drinks and other products. With complete varieties and various patterns, they are sold at home and abroad. The coconut pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23C9/13
CPCA23C9/1307A23V2002/00A23V2200/14
Inventor 陈卫军赵玉明范春琳陈文学
Owner 海南椰语堂食品有限公司
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