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Coconut meat can

A technology of canning and coconut meat, applied in the direction of food ingredients as pH modifiers, food ingredients as taste modifiers, and food ingredients as odor modifiers, etc., can solve the problems of difficult chewing, rarely canned food, and high fiber content , to achieve the effect of white color, improve ornamental value, and improve economic value

Inactive Publication Date: 2017-08-29
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] At present, the canned coconuts on the market are mostly made of coconut milk. Although the coconut pulp is fragrant and sweet, it is difficult to chew due to its high fiber content, so it is rarely used as a raw material for canned food.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of canned coconut meat,

[0021] (1) Select coconuts with high maturity, completely immerse the coconuts in an aqueous solution of ammonium sulfate with a concentration of 0.15mol / L, and immerse them for 28 hours at a temperature of 40°C and a vacuum of 1.2Mpa. Peel off the coconut shell and rinse the shell under running water;

[0022] (2) Make pinholes with a diameter of 0.3mm on the coconut shell, 8 pinholes are uniformly pierced on each coconut, the depth of the hole is the same as the thickness of the shell, bake at 200°C for 3 seconds, and quickly place in vacuum freezing Freeze in the machine at -15°C for 6 seconds;

[0023] (3) Separate the shell from the pulp, collect the coconut milk in the pulp, cut the pulp into pieces, and mix the coconut milk with yeast, cellulase, hemicellulase, and ligninase at a ratio of 1000:2:3: Mix evenly at a weight ratio of 1:1, heat to 32°C, completely immerse the lumpy pulp in it, and pass carbon dioxide in...

Embodiment 2

[0025] Embodiment 2: a kind of canned coconut meat,

[0026] (1) Select coconuts with high maturity, completely immerse the coconuts in an aqueous solution of ammonium sulfate with a concentration of 0.18mol / L, and immerse them for 30 hours at a temperature of 45°C and a vacuum of 1.5Mpa. Peel off the coconut shell and rinse the shell under running water;

[0027] (2) Make pinholes with a diameter of 0.5mm on the coconut shell, and make 10 pinholes evenly on each coconut. The depth of the holes is the same as the thickness of the shell. Bake at 220°C for 5 seconds, and then quickly place it in a vacuum freezer. Freeze in the machine at -18°C for 8 seconds;

[0028] (3) Separate the shell from the pulp, collect the coconut milk in the pulp, cut the pulp into pieces, and mix the coconut milk with yeast, cellulase, hemicellulase, and ligninase at a ratio of 1000:3:5: Mix evenly at a weight ratio of 2:2, heat to 35°C, completely immerse the lumpy pulp in it, and pass carbon diox...

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PUM

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Abstract

The invention relates to the technical field of food processing, in particular to a coconut meat can. A preparation method of the coconut meat can comprises the following steps: selecting coconuts of higher maturity; soaking the selected coconuts into an ammonium sulfate water solution; removing hairs in vacuum under a high pressure; perforating coconut shells with a needle; baking and rapidly freezing; separating coconut meat from the coconut shells; soaking the coconut meat into a mixed solution of coconut juice and an enzyme liquid; treating with carbon dioxide under a high pressure; separating the coconut meat from the coconut juice; performing spray drying on the coconut juice to obtain coconut juice powder; extruding and modifying with an extruder; spraying the modified coconut juice powder onto the surface of the coconut meat; steaming and soaking the coconut meat into a protection liquid; packaging; sterilizing under a high pressure to obtain the coconut can. By adopting the coconut meat can, the coconut meat is taken as a raw material for making the coconut can, and special treatment steps are performed, so that the coconut meat is aromatic, soft, sweet, juicy, strong in coconut fragrance and white in color and luster, and the economic value of the coconuts is increased greatly.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a canned coconut meat. Background technique [0002] Coconut is a plant of the genus Coconut in the palm family. The plant is tall, tree-like, 15-30 meters high, the stem is thick, with ring-shaped leaf scars, the base is thickened, often clustered with small roots, the petiole is thick, the inflorescence is axillary, and the fruit is ovoid or nearly Spherical, the fruit cavity contains endosperm (ie "pulp" or kernel), embryo and juice (coconut water), and the flowering and fruiting period is mainly in autumn. Coconut is cool in nature and sweet in taste. It has the effects of clearing away heat, relieving heat, promoting body fluid and quenching thirst. . Pulp juice tonic, fluid-promoting, diuretic, insecticidal, used for heart disease, edema, dry mouth and polydipsia, ginger worm; husk dispelling wind, promoting dampness, relieving itching, externally used to treat ti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/00A23L31/10A23L5/10
CPCA23L5/10A23L5/13A23L19/03A23L19/09A23L29/015A23L29/06A23L29/065A23L31/10A23V2002/00A23V2200/06A23V2200/14A23V2200/15A23V2200/16A23V2200/22A23V2250/1578A23V2250/11A23V2250/032A23V2250/76A23V2300/10A23V2300/24A23V2300/20
Inventor 步献彪王朝向朱朝龙
Owner 阜南椰枫食品有限公司