Fermented coconut cream/coconut pulp juice, coconut yogurt and preparation methods of fermented coconut cream/coconut pulp juice and coconut yogurt

A technology for coconut gravy and coconut meat, applied in dairy products, Streptococcus/Lactococcus, bacteria used in food preparation, etc., can solve the problems of high protein and fat content, affecting food quality, stratification, browning, etc., Achieve smooth taste, retain flavor and nutrients, and low cost

Inactive Publication Date: 2017-11-17
卞寿斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Due to the high protein and fat content of coconut in the process of processing, it is prone to stratification and browning. During the later processing and storage, problems such as precipitation and fat floating are prone to occur, which will affect the quality of food processed from it.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0052] First aspect, present embodiment provides a kind of preparation method of fermented coconut milk / coconut gravy, comprises the following steps:

[0053] Part of the oil is removed from the coconut milk / coconut gravy, and then sterilized and cooled to obtain fermentation raw materials; the first fermentation strain is added to the fermentation raw materials for fermentation treatment to obtain fermented coconut milk / coconut gravy.

[0054] In an optional embodiment, cold pressing is used to remove part of the oil, and the part of the oil is preferably 60% to 80% of oil, more preferably 70% of oil;

[0055] Preferably, the sterilization is high-temperature instantaneous sterilization, the temperature of high-temperature instantaneous sterilization is 130-140°C, the time is 3-15s, the temperature is preferably 136-138°C, and the time is preferably 5-10s;

[0056] Preferably, the temperature of the fermentation treatment is 28-38° C., and the time is 60-80 hours. The tempera...

Embodiment 1

[0131] A coconut yoghurt, mainly prepared from the following raw materials in parts by weight: 40 parts of fermented coconut milk and 15 parts of fermented yoghurt;

[0132] Wherein, the fermented coconut milk includes the following components by weight percentage: 80% of coconut milk, 0.005% of Lactobacillus plantarum, and the balance is water;

[0133] The fermented yoghurt comprises the following components by weight percentage: 70% of fresh milk, 3% of white granulated sugar, 0.002% of compound fermentation strains of Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus, and the balance is water.

[0134] The preparation method of above-mentioned coconut milk, comprises the following steps:

[0135] (a) Preparation of fermented coconut milk: with coconut as raw material, after the coconut milk is prepared, 70% of the oil is removed by cold pressing; at 135°C for 5s; after cooling, fermented raw materials are obtained;

[0136] Adding Lactoba...

Embodiment 2

[0140] A coconut yoghurt, mainly prepared from the following raw materials in parts by weight: 10 parts of fermented coconut milk and 5 parts of fermented yoghurt;

[0141] Wherein, the fermented coconut milk includes the following components by weight percentage: 70% of coconut milk, 0.002% of the composite fermentation strain of Lactobacillus plantarum and Lactobacillus bulgaricus, and the balance is water;

[0142] The fermented yoghurt comprises the following components by weight percentage: 65% of fresh milk, 5% of white granulated sugar, 0.005% of compound fermentation strains of Streptococcus thermophilus, Lactobacillus bulgaricus and Lactobacillus acidophilus, and the balance is water.

[0143] The preparation method of the coconut yoghurt in embodiment 2 is the same as the preparation method of the coconut yoghurt in embodiment 1.

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PUM

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Abstract

The invention relates to the technical field of foods and relates to fermented coconut cream / coconut pulp juice, coconut yogurt and preparation methods of fermented coconut cream / coconut pulp juice and coconut yogurt. The preparation method of the fermented coconut cream / coconut pulp juice comprises the following steps: removing partial grease from coconut cream / coconut pulp juice, and carrying out sterilization and cooling, so as to obtain a fermented raw material; and adding a first fermentation strain into the fermented raw material, so as to obtain the fermented coconut cream / coconut pulp juice. The preparation method of the coconut yogurt comprises the following steps: respectively and independently fermenting the coconut cream / coconut pulp juice and a milk product, so as to obtain the fermented coconut cream / coconut pulp juice and fermented yogurt; and mixing the fermented coconut cream / coconut pulp juice with the fermented yogurt with the fermented yogurt in proportion, and carrying out blending and sterilization, so as to obtain the coconut yogurt. The products provided by the invention have special flavors of coconuts and yogurt, stable tissue state and fine and smooth taste and are rich in nutrition and easy to digest and absorb.

Description

technical field [0001] The invention relates to the technical field of food, in particular to fermented coconut milk / coconut gravy, coconut yoghurt and a preparation method thereof. Background technique [0002] Coconut is the fruit of the palm plant coconut tree, which is a perennial tropical woody oil crop. Coconut juice and coconut meat are rich in nutrients. Coconut juice is as clear as water and sweet as honey, and it is sweet and delicious to drink. Coconut meat is fragrant, smooth and crisp, and soft as cream. sauce, coconut flour, etc. Coconut contains sugar, fat, protein, vitamin B group, vitamin C and trace elements potassium, magnesium, etc., which can effectively supplement the nutrients of the human body, improve the body's disease resistance, and can also reduce the blood lipid level of the human body, which is beneficial to the cardiovascular system. Diseases have good preventive and health effects. Regular consumption can replenish intracellular fluid, exp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23C9/133
CPCA23C9/1307A23C9/133A23L2/382A23V2400/125A23V2400/123A23V2400/113A23V2400/173A23V2400/175A23V2400/169A23V2400/517A23V2400/249
Inventor 卞寿斌唐群凤
Owner 卞寿斌
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