Compressed coconut fruit reduction and embrittlement process

A coconut and embrittlement technology, which is applied in the reduction and embrittlement process of compressed coconut, can solve the problems of inconvenient large-scale industrial production and expensive equipment costs

Inactive Publication Date: 2019-02-26
ZHANJIANG HUANLEJIA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Compared with the existing atmospheric pressure coconut fruit precooking reduction process, the coconut fruit vacuum treatment process can shorten the processing time, but the required equipment is expensive and inconvenient to be applied to large-scale industrial production

Method used

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  • Compressed coconut fruit reduction and embrittlement process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The compressed coconut fruit reduction of embodiment 1 and embrittlement process are carried out according to the following steps:

[0024] S1, precooked reduction

[0025] S11: Add compressed coconut raw materials and water into the square pre-cooking tank. The compressed coconut raw material size is 1.5 × 1.5 × 1.5cm. The ratio of compressed coconut and water is controlled so that the compressed coconut can still be immersed in the It is advisable in water; In embodiment 1, the weight ratio of compressed coconut fruit and water is 1:7;

[0026] S12: Add sodium hydroxide to the square precooking tank at a ratio of 0.7wt‰ of coconut fruit after soaking, and stir evenly;

[0027] S13: Use steam to heat the water in the square pre-boiled tank for about 10 minutes, stop using steam, and continue stirring for about 25 minutes (keep the water temperature above 90 degrees during this process, turn on steam to heat up when it is lower than this temperature) and then compress ...

Embodiment 2-10

[0033] The difference between embodiment 2 to embodiment 10 and embodiment 1 is listed in the following table:

[0034]

[0035] Test shows that the obtained coconut fruit of embodiment 2 to 10 all has the transparent color and luster that is substantially consistent with embodiment 1, and what eat has brittle feeling, and no slag has no peculiar smell.

[0036] In other embodiments of the present invention, sodium bicarbonate and / or sodium carbonate can be used instead of sodium hydroxide as an alkaline deodorant, sodium citrate, malic acid and / or acetic acid can be used instead of citric acid as an acidic neutralizer, Konjac gum, guar gum, carrageenan and / or gellan gum can be used instead of CMC as embrittlement agents.

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Abstract

The invention discloses a compressed coconut fruit reduction and embrittlement process comprising the following steps: S11, adding a compressed coconut raw material and water to a square pre-cooking tank; S12, adding an alkaline deodorant to the pre-cooking tank and stirring uniformly, wherein the alkaline deodorant is added according to the ratio of 0.05~0.01wt % of soaked coconut fruit; S13, heating water in the pre-cooking tank to boil for a predetermined time, stopping heating, and continuing to stir until the compressed coconut is completely soaked; S2, using an acidic neutralizing agentto neutralize the soaked coconut fruit; S3, rinsing the coconut fruit obtained in the step S2; S4, mixing the coconut fruit obtained in the step S3 with water, and adding an embrittlement agent for embrittling; and S5, rinsing the coconut fruit obtained in the step S4. The compressed coconut fruit reduction and embrittlement process can effectively shorten the pre-cooking time under normal pressure conditions, has low cost and is convenient for large-scale industrial production.

Description

technical field [0001] The invention relates to a reduction and embrittlement process of compressed coconut fruit. Background technique [0002] Coconut fruit, also known as coconut gel, is a fiber bundle fermented by Acetobacter xylinum in coconut water, and auxiliary materials such as white sugar and acetic acid can be added. Compressed coconut fruit is to utilize mechanical method to slough the coconut fruit of certain moisture, needs to do precooking reducing treatment before its use (for example adding in beverage, jelly or can). [0003] In the prior art, the precooking reduction of the compressed coconut fruit is all carried out in a circular precooking tank under normal pressure conditions, and the heating time of the precooking reduction is long, consumes a lot of heat energy, and has a high cost. [0004] Chinese patent document CN104621498A discloses a vacuum treatment process for coconuts, including: stirring, precooking, degassing, deacidification and rehydrati...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L5/20
CPCA23L5/20A23L19/00
Inventor 蒋道林李达二李建红刘同才吴建廷肖国乾
Owner ZHANJIANG HUANLEJIA FOOD CO LTD
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