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
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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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