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Preparation method of coconut powder

A technology of coconut flour and coconut milk powder, applied in the field of food processing, can solve the problems of poor quality, loss of nutrients, influence on drinking taste, etc., and achieve the effects of high powder yield, maximizing raw material cost, and good instant dissolving effect.

Inactive Publication Date: 2018-02-09
海南春光食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, the processing technology for coconut powder is relatively rough, which affects the taste of drinking, and a large amount of nutrients are lost, resulting in poor quality

Method used

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  • Preparation method of coconut powder
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  • Preparation method of coconut powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of coconut powder preparation method, comprises the following steps:

[0025] S1: Wash the coconut meat and soak it in the mixed aqueous solution of 0.15% sodium chloride and 0.05% vitamin C for 0.5h, take out the coconut meat and wash it, add water and squeeze it according to the material-to-liquid ratio of 1:4 to make coconut milk, and the pressing temperature is 65°C;

[0026] S2: Coconut milk is filtered through a filter to remove coarse residue;

[0027] S3: Mix the emulsifier and thickener in the coconut milk, adjust the temperature of the coconut milk to 50°C, add citric acid or tricalcium phosphate to adjust the pH to 7, add soybean protein isolate, spirulina and β-cyclodextrin, Adjust the temperature of the coconut milk to 60°C, add citric acid or tricalcium phosphate to adjust the pH to 8.5, and mix well;

[0028] S4: Grinding the coconut milk treated in step S3 with a colloid mill, adjusting the temperature of the coconut milk to 15° C., and keeping ...

Embodiment 2

[0035] A kind of coconut powder preparation method, comprises the following steps:

[0036] S1: Wash the coconut meat and soak it in a mixed aqueous solution of 0.15% sodium chloride and 0.05% vitamin C for 1 hour, take out the coconut meat and wash it, add water and squeeze it according to the material-to-liquid ratio of 1:5 to make coconut milk, and the pressing temperature is 65 ℃;

[0037] S2: Coconut milk is filtered through a filter to remove coarse residue;

[0038] S3: Mix the emulsifier and thickener in the coconut milk, adjust the temperature of the coconut milk to 50°C, add citric acid or tricalcium phosphate to adjust the pH to 6.0, add soybean protein isolate, spirulina and β-cyclopaste Essence, adjust the temperature of coconut milk to 55°C, add citric acid or tricalcium phosphate to adjust the pH to 8.5, and mix well;

[0039] S4: Grinding the coconut milk treated in step S3 with a colloid mill, adjusting the temperature of the coconut milk to 20°C and keeping...

Embodiment 3

[0046] A kind of coconut powder preparation method, comprises the following steps:

[0047] S1: Wash the coconut meat and soak it in a mixed aqueous solution of 0.15% sodium chloride and 0.05% vitamin C for 0.5 hours, take out the coconut meat and wash it, add water and squeeze it according to the material-to-liquid ratio of 1:5 to make coconut milk, and the pressing temperature is 55°C;

[0048] S2: Coconut milk is filtered through a filter to remove coarse residue;

[0049] S3: Mix the emulsifier and thickener in the coconut milk, adjust the temperature of the coconut milk to 40°C, add citric acid or tricalcium phosphate to adjust the pH to 6, add soybean protein isolate, spirulina and β-cyclodextrin, Adjust the temperature of the coconut milk to 55°C, add citric acid or tricalcium phosphate to adjust the pH to 8, and mix well;

[0050] S4: Grinding the coconut milk treated in step S3 with a colloid mill, adjusting the temperature of the coconut milk to 15° C., and keeping...

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Abstract

The invention provides a preparation method of coconut powder. The preparation method of the coconut powder mainly involves the following steps of carrying out squeezing, carrying out filtration, carrying out blending, carrying out grinding, carrying out sterilization, carrying out drying, and so on. The preparation method of the coconut powder provided by the invention preserves nutrients, as well as natural color, fragrance and flavor, of the coconut fruits to the maximum extent with the preparation processes simplified; the prepared coconut powder has edible safety and reliability, and is good in fluidity, namely good instant dissolving effects; moreover, the preparation method is high in powder yield so that raw-material costs are saved to the maximum extent. The coconut powder can betaken after direct brewing with water; moreover, the coconut powder can be also utilized as a raw material for making products, including soft drinks, candies, instant foods and so on.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing coconut flour. Background technique [0002] In recent years, with the rapid development of the national economy and the improvement of the quality of social life, people are paying more and more attention to food health. It is a powder made from fresh coconut milk squeezed from fresh coconut meat and sprayed dry. Coconut powder is rich in various fatty acids, eighteen kinds of amino acids, calcium, zinc, manganese, iron, vitamin C and other nutrients needed by the human body. It is by far the natural drink with the highest amino acid content in the world. In the prior art, the processing technology for coconut powder is relatively rough, which affects the taste of drinking, and a large amount of nutrients are lost, resulting in poor quality. Therefore, how to use new food processing technology to finely process coconut meat and improve its taste ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L19/00
CPCA23L5/21A23L19/01
Inventor 黄春光
Owner 海南春光食品有限公司
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