Aromatic coconut powder and preparation method thereof

A technology of coconut powder and strong fragrance, which is applied in the preparation of coconut powder, strong fragrance coconut powder and its preparation field, which can solve the problems of coconut powder losing the fresh taste of freshly squeezed coconut milk and inferior flavor, and achieve the purpose of inhibiting growth, reproduction and taste Pure, coconut-intensive effect

Inactive Publication Date: 2018-12-28
海南椰语堂食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after high-temperature sterilization or high-temperature spray drying, the taste of coconut powder has lost the freshness of the original freshly squeezed coconut juice
Although the finished product has uniform texture, good stability, excellent dispersibility and high solubility, the flavor is not as good as freshly squeezed coconut milk

Method used

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  • Aromatic coconut powder and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The fragrant coconut powder of the present invention is prepared from the following raw materials in parts by weight: 50 parts of fine coconut milk, 30 parts of coconut meat slag powder, 0.2 part of mogroside, 8 parts of non-dairy creamer, 5 parts of maltodextrin, cheese 1 part protein, 20 parts soft water.

[0028] The preparation method of described fragrant coconut flour, comprises the following steps:

[0029] (1) Pick the coconut meat from the Xiangshui old coconut after shelling, remove the moldy, rancid and black-skinned coconut meat, and clean it;

[0030] (2) Soak the cleaned coconut meat in a clear water tank, remove and drain, and evenly blanch the outer surface of the coconut meat with hot water at a temperature of 70°C for 1 minute. After cooling, carry out planing and pressing, and repeat the pressing for 3 times , No water is added in the first pressing, screw dry pressing is used, the slag filtered in the first pressing is continued to be screw dry pres...

Embodiment 2

[0041] The fragrant coconut powder of the present invention is prepared from the following raw materials in parts by weight: 55 parts of fine coconut milk, 35 parts of coconut dregs powder, 0.5 part of mogroside, 10 parts of non-dairy creamer, 8 parts of maltodextrin, cheese 2 parts protein, 25 parts soft water.

[0042] The preparation method of described fragrant coconut flour, comprises the following steps:

[0043] (1) After shelling the Xiangshui old coconut, take the coconut meat and pick it, remove the moldy, rancid and black-skinned coconut meat, and clean it;

[0044] (2) Soak the cleaned coconut meat in a clear water tank, remove and drain, and evenly blanch the outer surface of the coconut meat with hot water at a temperature of 85°C for 1 minute. After cooling, carry out planing and pressing, and repeat the pressing for 3 times , No water is added in the first pressing, screw dry pressing is used, the slag filtered in the first pressing is continued to be screw dr...

Embodiment 3

[0055] The fragrant coconut powder of the present invention is prepared from the following raw materials in parts by weight: 65 parts of fine coconut milk, 40 parts of coconut dregs powder, 1 part of mogroside, 15 parts of non-dairy creamer, 10 parts of maltodextrin, cheese 5 parts protein, 30 parts soft water.

[0056] The preparation method of described fragrant coconut flour, comprises the following steps:

[0057] (1) After shelling the Xiangshui old coconut, take the coconut meat and pick it, remove the moldy, rancid and black-skinned coconut meat, and clean it;

[0058] (2) Soak the cleaned coconut meat in a clear water tank, remove and drain, and evenly blanch the outer surface of the coconut meat with hot water at a temperature of 90°C for 2 minutes. , No water is added in the first pressing, screw dry pressing is used, and hot water at a temperature of 85°C is added to the slag after the first pressing and filtered in the second time, and hydraulic pressing is used, ...

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PUM

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Abstract

The invention discloses aromatic coconut powder. The aromatic coconut powder is prepared from raw materials in parts by weight as follows: 50-65 parts of fine coconut milk, 30-40 parts of coconut meatresidue powder, 0.2-1 part of mogrosides, 8-15 parts of non-dairy creamer, 5-10 parts of maltodextrin, 1-5 parts of casein and 20-30 parts of technologically treated soft water. With the adoption ofa hyperosmosis mode, high-concentration coconut milk with both high coconut cream content and sugar content is obtained, growth and reproduction of microorganisms are effectively inhibited, so that fresh flavor of coconuts is guaranteed without high-temperature sterilization, the requirement of freshly squeezed index is met, the shelf life of the refrigerated aromatic coconut powder reaches at least one month, and the shelf life of the frozen aromatic coconut powder is as long as one year.

Description

technical field [0001] The invention belongs to the field of food and relates to a method for preparing coconut powder, in particular to a fragrant coconut powder and a preparation method thereof. Background technique [0002] As a tropical fruit with local characteristics in Hainan, coconut is deeply loved by consumers. The edible part of coconut is the coconut water and coconut meat in the fruit cavity, which has high nutritional value. Coconut contains a lot of protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium, etc. It is a delicious fruit suitable for all ages. Long-term consumption of coconut can supplement the intracellular fluid of human cells, enhance metabolism, expand blood volume, improve the body's disease resistance and moisturize and whiten the skin. [0003] Once the coconut is picked, the shelf life of the whole coconut at normal temperature is about 21 days, and the coconut milk flavor extracted from ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L27/30A23L33/105
CPCA23L19/01A23L27/30A23L33/105A23V2002/00A23V2200/314A23V2200/32A23V2200/332A23V2200/328A23V2250/254A23V2250/5114A23V2250/54246
Inventor 赵玉明商清谭演清
Owner 海南椰语堂食品有限公司
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