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Coconut juice and production technology thereof
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A production process and coconut milk technology, applied in the field of coconut milk and its production process, can solve problems such as inconvenience of coconut consumption, and achieve the effects of preventing discoloration, improving taste and increasing efficacy
Inactive Publication Date: 2019-02-12
JIANGSU JINSHENGYUAN FOOD SCI & TECH CO LTD
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Abstract
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Problems solved by technology
[0003] In order to overcome the inconvenient problem of eating coconut, the present invention provides a kind of coconut milk and its production process, which not only can retain the nutrition of coconut, but also has a good taste
Method used
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Examples
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example 1
[0013] Selected ingredients are as follows by mass:
[0014] 58 parts of coconut meat, 6 parts of sour pear, 3 parts of wild chrysanthemum, 5 parts of licorice, 4 parts of fructose syrup, 15 parts of purified water;
[0015] Preparation:
[0016] 1. Wash the coconut and sour pear, shell the coconut and take the meat, remove the core of the sour pear, chop and mix, squeeze the juice, and filter to make a mixed juice for later use;
[0017] 2. Wash wild chrysanthemum and licorice, put in pure water, boil for 15 minutes, filter and cool to make tea soup for later use;
[0018] 3. Mix the fruit juice prepared in step 1 and step 2 with the tea soup, add fructose syrup, stir well and put it in a can, and sterilize it with high-temperature steam to make a finished product, and place it at 100°C for 8 minutes under the sterilization parameter.
example 2
[0020] Selected ingredients are as follows by mass:
[0021] 63 parts of coconut meat, 7 parts of sour pear, 6 parts of wild chrysanthemum, 7 parts of licorice, 5 parts of fructose syrup, 28 parts of purified water;
[0022] Preparation:
[0023] 1. Wash the coconut and sour pear, shell the coconut and take the meat, remove the core of the sour pear, chop and mix, squeeze the juice, and filter to make a mixed juice for later use;
[0024] 2. Wash wild chrysanthemum and licorice, put in pure water, boil for 12 minutes, filter and cool to make tea soup for later use;
[0025] 3. Mix the fruit juice and tea soup prepared in step 1 and step 2, add fructose syrup, stir well and pack in cans, and then sterilize with high-temperature steam to make finished products. Sterilization parameters: place at 100°C for 7 minutes.
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PUM
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Abstract
The invention relates to a coconut juice and a production technology thereof. The coconut juice is prepared from the following components in parts by mass: 30 to 70 parts of coconut flesh, 5 to 10 parts of pyrus xerophila, 2 to 6 parts of flos chrysanthemi indici, 2 to 8 parts of radix glycyrrhizae, 3 to 7 parts of high fructosecorn syrup, and 15 to 35 parts of purified water. The coconut juice has the advantages that the taste is delicious, and the drinking is convenient.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to coconut juice and a production process thereof. Background technique [0002] Coconut is sweet and flat in nature and taste, and enters the stomach, spleen, and large intestine meridian; the pulp has the effects of tonifying deficiency and strengthening, nourishing qi and expelling wind, eliminating malnutrition and killing insects. Pediatric worms and ginger worms; coconut water has the effect of nourishing, clearing heat and quenchingthirst, and it is mainly used to treat thirst caused by summer heat and insufficient body fluid; coconut shell oil can treat ringworm and bayberry sores; coconut juice is rich in lauric acid, which has anti-inflammatory properties. Viral, anti-fungal, anti-bacterial and anti-inflammatory properties, it also forms a chemical barrier in the mouth that helps protect wounds and allow canker sores to heal. However, the coconut frui...
Claims
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Application Information
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