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Preparation method of coconut pulp serving as coconut juice processing raw material

A technology for processing raw materials and coconut milk, applied in the direction of food science, etc., can solve the problems of reducing the healthy drinkability of coconut milk, increasing the sweetness and sugar content of coconut milk, easily destroying the nutritional content and taste of coconut milk, and achieving food safety Increased sexual and nutritional value, short deastringent treatment time, good deastringent treatment effect

Inactive Publication Date: 2017-09-26
安徽好多多饮品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing methods for removing astringency mainly adopt warm water method for removing astringency, alcohol method for removing astringency, and lye method for removing astringency, but these methods for removing astringency generally need 3-5 days, and easily destroy the nutritional labeling and mouthfeel of coconut milk; The method of adding sweeteners to neutralize the astringency, although it takes a short time and does not affect the nutritional content and taste, will increase the sweetness and sugar content of coconut milk, reducing the healthy drinking of coconut milk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Break the shell to get coconut water: select mature coconuts, split along the middle to make the coconut water flow out, collect the coconut water, and pass through a 120-mesh sieve;

[0021] (2) Making coconut shreds: use a pulverizer to pulverize the coconut meat into loose filaments, and slowly dry at 60-65°C to make coconut shreds;

[0022] (3) Coconut shreds refining: Add coconut shreds to purified water at 60~65℃ in batches under stirring. The weight ratio of coconut shreds to purified water is 1:10. After standing for 15 minutes, it is sent to the grinding wheel mill for refining. 120-mesh sieve, collect the filtrate, add 60-65℃ purified water to the obtained coconut dregs, the weight ratio of coconut dregs to purified water is 1:2, continue to refining, the obtained slurry is again passed through the 120-mesh sieve, the filtrate is combined, and then The obtained filtrate is combined with coconut water to form coconut milk;

[0023] (4) Coconut milk de-astringent:...

Embodiment 2

[0028] (1) Break the shell to get coconut water: select mature coconuts, split along the middle to make the coconut water flow out, collect the coconut water, and pass through a 120-mesh sieve;

[0029] (2) Making coconut shreds: use a pulverizer to pulverize the coconut meat into loose filaments, and slowly dry at 60-65°C to make coconut shreds;

[0030] (3) Coconut shreds refining: Add coconut shreds to purified water at 60~65℃ in batches under stirring. The weight ratio of coconut shreds to purified water is 1:10. After standing for 15 minutes, it is sent to the grinding wheel mill for refining. 120-mesh sieve, collect the filtrate, add 60-65℃ purified water to the obtained coconut dregs, the weight ratio of coconut dregs to purified water is 1:2, continue to refining, the obtained slurry is again passed through the 120-mesh sieve, the filtrate is combined, and then The obtained filtrate is combined with coconut water to form coconut milk;

[0031] (4) Coconut milk de-astringent:...

Embodiment 3

[0056] The methods described in Example 1, Example 2, Control Example 1, Control Example 2, and Control Example 3 were used to prepare coconut milk for the same batch of coconuts, and the taste of the coconut milk was measured, as shown in Table 1.

[0057] Table 1 The taste of coconut milk prepared by the present invention

[0058] Group

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Abstract

The invention discloses a preparation method of coconut pulp serving as a coconut juice processing raw material, and relates to the technical field of fruit juice beverage processing. The preparation method comprises the following steps: (1) breaking coconut shells to take coconut juice; (2) preparing coconut shreds; (3) grinding the coconut shreds to obtain pulp; (4) removing astringency from the coconut pulp. By adopting the preparation method, the astringent taste of the coconut pulp is removed rapidly with a spherical astringency removing agent, the astringency removing time is shorten, the astringency removing effect is good, and the coconut pulp from which the astringent taste is removed is totally free from the astringent taste; moreover, the used astringency removing agent is non-toxic and tasteless, is dissoluble in the coconut pulp, and can be filtered after astringency removal.

Description

Technical field: [0001] The invention relates to the technical field of fruit juice beverage processing, in particular to a preparation method of coconut milk, a raw material for coconut milk processing. Background technique: [0002] In the field of consumption of plant protein beverages, coconut milk beverages are popular among consumers for their unique flavor. The conventional coconut milk processing method is to wash the mature coconut and split the coconut to make the coconut water flow out. The coconut water is collected and filtered for use. The coconut meat is taken out to make coconut shreds. The shreds are refined and filtered to make coconut milk , Then mix coconut water and coconut milk, add syrup, salt, emulsifier, stabilizer and flavor, and finally fill it after homogenization and sterilization under high pressure. [0003] Since the original coconut milk has astringent taste, it needs to be de-astringent when processing coconut milk. Existing methods of deastringe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/70C08G81/02C08B15/00
CPCA23L2/02A23L2/70C08B15/005C08G81/028
Inventor 步献彪
Owner 安徽好多多饮品有限公司
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