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A kind of preparation method of fermented coconut milk

A technology of coconut milk and sub-fermentation, which is applied in the field of food processing, can solve problems such as allergic reactions, restrictions on the sales range of coconut milk, unsuitable taste and flavor of coconut milk, etc., to reduce decomposition, protect teeth and gastrointestinal health, and improve appetite. bean flavor effect

Active Publication Date: 2018-10-02
阜南椰枫食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, most of the currently commercially available coconut milk beverages are freshly squeezed coconut juice. Many consumers are not used to the taste and flavor of coconut juice, and may even have severe allergic reactions, causing the sales range of coconut juice to be limited. fermented coconut milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method for fermented coconut juice, comprising the following steps:

[0026] (1) Raw material crushing: wash coconut meat, buckwheat, enoki mushroom, black bean skin and poria cocos separately, blanch enoki mushroom in boiling water for 2~3 minutes, add natto, mix and crush, the particle size is 2~4mm, increase the fragrance and Nutrition, physical fitness, reduce the body's allergic reaction, and get crushed materials;

[0027] (2) Raw material enzymatic hydrolysis: mix rice bran and crushed material, add purified water, the amount of water added is 1.6 times of the crushed material, stir evenly, add mixed enzyme, stir in a water bath at 40°C for 200 minutes, then add coconut milk and Protease, in a water bath at 35°C, stirred for 160 minutes to decompose the macromolecular structure of the raw material, decompose the protein into amino acids, reduce allergic reactions, increase the juice yield, and speed up the leaching of active ingredients to obtain th...

Embodiment 2

[0043] A preparation method for fermented coconut juice, comprising the following steps:

[0044] (1) Raw material crushing: wash coconut meat, buckwheat, enoki mushroom, black bean skin and poria cocos separately, blanch enoki mushroom in boiling water for 2~3 minutes, add natto, mix and crush, the particle size is 2~4mm, increase the fragrance and Nutrition, physical fitness, reduce the body's allergic reaction, and get crushed materials;

[0045] (2) Raw material enzymatic hydrolysis: mix rice bran and crushed material, add purified water, the amount of water added is 1.7 times of the crushed material, stir evenly, add mixed enzyme, stir in a water bath at 41°C for 200 minutes, then add coconut milk and Protease, in a water bath at 36°C, stirred for 170 minutes to decompose the macromolecular structure of the raw material, decompose the protein into amino acids, reduce allergic reactions, increase the juice yield, accelerate the leaching of active ingredients, and obtain the ...

Embodiment 3

[0061] A preparation method for fermented coconut juice, comprising the following steps:

[0062] (1) Raw material crushing: wash coconut meat, buckwheat, enoki mushroom, black bean skin and poria cocos separately, blanch enoki mushroom in boiling water for 2~3 minutes, add natto, mix and crush, the particle size is 2~4mm, increase the fragrance and Nutrition, physical fitness, reduce the body's allergic reaction, and get crushed materials;

[0063] (2) Raw material enzymatic hydrolysis: Mix rice bran and crushed material, add purified water, the amount of water added is 1.8 times of the crushed material, stir evenly, add mixed enzyme, stir in a water bath at 42°C for 220 minutes, then add coconut milk and Protease, in a water bath at 37°C, stirred for 180 minutes to decompose the macromolecular structure of the raw material, decompose the protein into amino acids, reduce allergic reactions, increase the juice yield, and accelerate the leaching of active ingredients to obtain ...

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Abstract

The invention mainly relates to the technical field of food processing, and discloses a preparation method of fermented coconut milk, comprising: raw material crushing, raw material enzymatic hydrolysis, raw material ripening, primary fermentation, secondary fermentation, nutrition strengthening, and packaging; simple preparation, rich raw materials, Balanced nutrition, rich flavor, sweet and sour taste, appropriate concentration, fat content reduced to 4.6%, selenium content reached 17.32μg / 100g; Flammulina velutipes Poria can increase fragrance and nutrition, strengthen the body, and reduce the allergic reaction of the body; combine all After adding water to the solid raw material, carry out two enzymatic hydrolysis to decompose the macromolecular structure of the raw material, decompose the protein into amino acids, reduce allergic reactions, increase the juice yield, and accelerate the leaching of active ingredients; Fusion makes the fragrance rich and harmonious, protects gastrointestinal function, and is easy to digest and absorb.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a preparation method of fermented coconut milk. Background technique [0002] Coconut is known as the "tree of life" and "treasure tree". It is rich in protein, fat, vitamins and minerals. Coconut juice is as clear as water, sweet as honey, and crystal clear. Diuretic, deworming, anti-vomiting and anti-diarrheal effects, it is an excellent cool and thirst-quenching product. [0003] However, most of the currently commercially available coconut milk beverages are freshly squeezed coconut juice, and many consumers are not used to the taste and flavor of coconut juice, and even have severe allergic reactions, resulting in limited sales of coconut juice, and there are very few coconut milk beverages on the market. There is fermented coconut milk. Contents of the invention [0004] In order to remedy the defects of the prior art, the purpose of the invention is to p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/60A23L33/00
CPCA23L2/382A23L2/60A23L33/00A23V2002/00A23V2200/32A23V2200/326A23V2200/332
Inventor 步献彪王朝向朱朝龙
Owner 阜南椰枫食品有限公司
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