Coconut cream and preparation method thereof

A technology of coconut and cream, applied in the direction of edible oil/fat composition, production/processing of edible oil/fat, etc., to achieve the effect of dense taste, fine foam, and strong industrial operability

Inactive Publication Date: 2018-08-28
成都甜椰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention aims to solve the problems existing in existing coconut cream, plant cream and animal cream, and provides a coconut cream that can be prepared by a simple method, which is very suitable for home production, and the final product is neither like Animal cream brings high calories, and it does not contain high concentrations of trans fatty acids like plant cream, and does not add sucrose. It has a dense taste and is much more stable than ordinary home-made coconut cream.

Method used

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  • Coconut cream and preparation method thereof
  • Coconut cream and preparation method thereof
  • Coconut cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A kind of coconut milk, comprises following raw material in parts by weight:

[0037] Coconut milk 70 parts

[0038] 4.85 parts of water

[0039] Modified starch 0.05 parts

[0040] 0.1 part of polysaccharide macromolecular compound;

[0041] The modified starch and the polysaccharide macromolecular compound exist at the same time or only one of them exists;

[0042] The modified starch is one of hydroxypropyl distarch phosphate, acetylated distarch phosphate and cross-linked starch or a plurality of any proportion;

[0043] The polysaccharide macromolecular compound is a mixture of agarose polysaccharide and agar pectin, a mixture of carrageenan and xanthan gum and guar gum, or a plurality of them in any proportion.

Embodiment 2

[0045] A kind of coconut milk, comprises following raw material in parts by weight:

[0046] Coconut milk 95 parts

[0047] 29.85 parts of water

[0048] Modified starch 0.3 parts

[0049] 1 part of polysaccharide polymer compound;

[0050] The modified starch and the polysaccharide macromolecular compound exist at the same time or only one of them exists;

[0051] The modified starch is one of hydroxypropyl distarch phosphate, acetylated distarch phosphate and cross-linked starch or a plurality of any proportion;

[0052] The polysaccharide macromolecular compound is a mixture of agarose polysaccharide and agar pectin, a mixture of carrageenan and xanthan gum and guar gum, or a plurality of them in any proportion.

Embodiment 3

[0054] A kind of coconut milk, comprises following raw material in parts by weight:

[0055] Coconut milk 82.5 parts

[0056] 17 parts of water

[0057] Modified starch 0.175 parts

[0058] 0.55 parts of polysaccharide macromolecular compound;

[0059] The modified starch and the polysaccharide macromolecular compound exist at the same time or only one of them exists;

[0060] The modified starch is one of hydroxypropyl distarch phosphate, acetylated distarch phosphate and cross-linked starch or a plurality of any proportion;

[0061] The polysaccharide macromolecular compound is a mixture of agarose polysaccharide and agar pectin, a mixture of carrageenan and xanthan gum and guar gum, or a plurality of them in any proportion.

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Abstract

The invention relates to coconut cream and a preparation method thereof, and belongs to the technical field of preparation of cream. The coconut cream comprises coconut syrup, water, modified starch and a polysaccharide macromolecular compound, wherein one or both of the modified starch and the polysaccharide macromolecular compound exist; the modified starch is one or several in any proportion ofhydroxypropyl distarch phosphate, acetylated distarch phosphate and crossbonded starch; and the polysaccharide macromolecular compound is one or several in any proportion of a mixture of agar polysaccharide and agar pectin, and a mixture of carrageenin, xanthan gum and guar gum. The coconut cream can be prepared by a simple method, and is particularly suitable for preparation in families. Finished products cannot bring high heat as animal cream, cannot contain high-concentration trans-fatty acids as plant cream, are free from cane sugar, soft and sweet in mouth feel, and far higher in stability than common coconut cream made in families.

Description

technical field [0001] The invention relates to a vegetable cream and a preparation method thereof, more specifically, the invention relates to a coconut cream and a preparation method thereof, belonging to the technical field of cream preparation. Background technique [0002] With the popularity of Western-style desserts in China, more and more desserts have entered the Chinese table, most of which are inseparable from the use of cream. In today's food market, cream is mainly divided into animal cream and vegetable cream. [0003] The traditional western baking process uses animal butter, which is animal fat, which contains a lot of saturated fatty acids and cholesterol. The consequence of intake is that it brings higher calories into the human body, causing obesity. Vegetable butter, hydrogenated oil, was invented in 1910. It was once considered a substitute for animal butter, and it was "cream that won't make you fat". However, with the deepening of health research, re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D7/005A23D7/04
CPCA23D7/005A23D7/04
Inventor 冯佳
Owner 成都甜椰食品有限公司
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