High-concentration freshly squeezed coconut cream and preparation method thereof

A high-concentration, coconut milk technology, applied in the direction of food ingredients as a taste improver, food science, etc., can solve the problems of microorganism-derived spoilage, lack of fresh coconut flavor, and failure to meet the requirements of freshly squeezed, so as to inhibit growth The effect of reproduction, pure taste, and strong coconut aroma

Inactive Publication Date: 2019-01-04
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

[0003] As everyone knows, the coconut milk flavor extracted by fresh coconut meat is the best, but due to the high fat and protein content in the coconut meat (about 20% of fat and about 3% of protein), microbial derivation will occur in several hours at room temperature. Corruption
The coconut milk sold on the market is basically sterilized by high temperature, which has lost the fresh taste of coconut and cannot meet the requirements of freshly squeezed.

Method used

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  • High-concentration freshly squeezed coconut cream and preparation method thereof
  • High-concentration freshly squeezed coconut cream and preparation method thereof
  • High-concentration freshly squeezed coconut cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The high-concentration freshly squeezed coconut milk of the present invention is prepared from the following raw materials in parts by weight: 50 parts of fine coconut milk, 20 parts of coconut pulp powder, 40 parts of white granulated sugar, 0.2 part of sucrose fatty acid ester, 0.2 part of casein, 0.2 parts of monoglycerides.

[0027] The preparation method of described high concentration freshly squeezed coconut milk may further comprise the steps:

[0028] (1) Pick the coconut meat from the Xiangshui old coconut after shelling, remove the moldy, rancid and black-skinned coconut meat, and clean it;

[0029] (2) Put the cleaned coconut meat into a clear water tank for soaking, take it out and drain it, and press it with planer. Repeat the pressing for 3 times. No water is added for the first pressing, and the screw type dry pressing is used. The slag after the first pressing and filtering is continued to be screw-type dry pressing, and the slag after the second press...

Embodiment 2

[0041] The high-concentration freshly squeezed coconut milk of the present invention is prepared from the following raw materials in parts by weight: 60 parts of fine coconut milk, 25 parts of coconut pulp powder, 45 parts of white granulated sugar, 0.4 part of sucrose fatty acid ester, 0.3 part of casein, 0.4 parts of monoglycerides.

[0042] The preparation method of described high concentration freshly squeezed coconut milk may further comprise the 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) Put the cleaned coconut meat into a clear water tank for soaking, take it out and drain it, and press it with planer. Repeat the pressing for 3 times. No water is added for the first pressing, and the screw type dry pressing is used. The slag after the first pressing and filtering is continued to be screw-type dry pressing, and the slag after the seco...

Embodiment 3

[0056] The high-concentration freshly squeezed coconut milk of the present invention is prepared from the following raw materials in parts by weight: 60 parts of fine coconut milk, 30 parts of coconut pulp powder, 50 parts of white granulated sugar, 0.5 part of sucrose fatty acid ester, 0.5 part of casein, 0.5 parts of monoglycerides.

[0057] The preparation method of described high concentration freshly squeezed coconut milk may further comprise the steps:

[0058] (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;

[0059] (2) Put the cleaned coconut meat into a clear water tank for soaking, take it out and drain it, and press it with planer. Repeat the pressing for 2 times. No water is added for the first pressing, and the screw type dry pressing is used. Add hot water at a temperature of 85°C to the slag after the first pressing and filtration, and use hydraulic pressing, w...

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PUM

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Abstract

The invention discloses a high-concentration freshly squeezed coconut cream which is prepared from, by weight, 50-60 parts of fine coconut cream, 20-30 parts of coconut slag powder, 40-50 parts of white granulated sugar, 0.2-0.5 part of sucrose fatty acid ester, 0.2-0.5 part of casein and 0.2-0.5 part of fatty acid monoglyceride. According to the coconut cream, by a high osmotic pressure mode, high-concentration coconut cream (coconut milk concentration and sugar degree are high) is acquired, growth and reproduction of microorganisms are effectively restrained, fresh taste of a coconut is remained without high-temperature sterilization, freshly squeezed standard requirements are met, the guarantee period of the refrigerated high-concentration freshly squeezed coconut cream is at least onemonth, and the guarantee period of the frozen high-concentration freshly squeezed coconut cream is as long as one year.

Description

technical field [0001] The invention belongs to the field of food and relates to a preparation method of coconut milk, in particular to a high-concentration freshly squeezed coconut milk and a preparation method thereof. Background technique [0002] Coconut milk is a natural drink made by squeezing coconut meat. It contains vegetable protein, 17 kinds of amino acids needed by the human body, and trace elements such as zinc, calcium, and iron. It is by far the natural drink with the highest amino acid content in the world. The nutritional value of coconut milk is very high. It has a very good effect of cooling and relieving heat, promoting body fluid and quenching thirst. It is a good product for health and beauty. [0003] As everyone knows, the coconut milk flavor extracted by fresh coconut meat is the best, but due to the high fat and protein content in the coconut meat (about 20% of fat and about 3% of protein), microbial derivation will occur in several hours at room te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52A23V2002/00A23V2200/14
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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