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Method for processing coconut cream

A processing method and coconut milk technology, applied in the field of food processing, can solve the problems of high product quality risk, complex production process, easy oxidation of products, etc., and achieve the effects of avoiding oil accumulation, simple processing technology and long shelf life

Inactive Publication Date: 2019-04-16
椰枫堂(广州)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the enzymatic hydrolysis reaction requires specific pH, oxygen, temperature and other conditions, while coconut milk is rich in nutrients, the product is easily oxidized, rancid and deteriorated, and the storage period is short, resulting in complex production processes and difficult applications in actual production Large, high product quality risk

Method used

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  • Method for processing coconut cream
  • Method for processing coconut cream

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of coconut milk processing method, specifically comprises the steps:

[0027] Step 1: Fresh coconuts are shelled and peeled to obtain coconut pulp, crushed with water, ground into coconut meat of about 2 mm, then transported to a press, and filtered to separate the coconut dregs to obtain coconut milk.

[0028] Step 2: Pasteurize the coconut milk prepared in the above step 1), the sterilization temperature is 50° C., the sterilization time is 30 minutes, and it is rapidly cooled to 10° C. after sterilization for subsequent use.

[0029] Step 3: Dissolve the composite water-soluble dietary fiber composed of xanthan gum and guar gum (mass ratio: 3:2) with hot water at 90°C. The amount of composite water-soluble dietary fiber added is 0.2% of the mass of coconut milk, fully dissolved Evenly, and cooled to 10 ℃, set aside.

[0030] Step 4: drop the colloid obtained in the above step 3) into the coconut milk prepared in step 2) and mix and stir to obtain highly stabl...

Embodiment 2

[0033] A kind of coconut milk processing method, specifically comprises the steps:

[0034] Step 1: Fresh coconuts are shelled and peeled to obtain coconut pulp, crushed with water, ground into coconut meat of about 2 mm, then transported to a press, and filtered to separate the coconut dregs to obtain coconut milk.

[0035] Step 2: Pasteurize the coconut milk prepared in the above step 1), the sterilization temperature is 65° C., the sterilization time is 20 minutes, and it is rapidly cooled to 6° C. after sterilization for subsequent use.

[0036] Step 3: Dissolve the composite water-soluble dietary fiber composed of xanthan gum, guar gum, and carrageenan (mass ratio: 6:4:1) with hot water at 95°C. 0.1%, fully dissolved evenly, and cooled to 6°C for later use.

[0037] Step 4: drop the colloid obtained in the above step 3) into the coconut milk prepared in step 2) and mix and stir to obtain highly stable coconut milk.

[0038] Step 5: UHT sterilize the coconut milk prepare...

Embodiment 3

[0040] A kind of coconut milk processing method, specifically comprises the steps:

[0041] Step 1: Fresh coconuts are shelled and peeled to obtain coconut pulp, crushed with water, ground into coconut meat of about 3mm, then transported to a press, and filtered to separate the coconut dregs to obtain coconut milk.

[0042] Step 2: Pasteurize the coconut milk prepared in the above step 1), the sterilization temperature is 80° C., the sterilization time is 15 minutes, and it is rapidly cooled to 4° C. after sterilization for subsequent use.

[0043] Step 3: Dissolve the composite water-soluble dietary fiber composed of xanthan gum, guar gum, carrageenan, and konjac gum (6:3:2:1 in mass ratio) with hot water at 90°C, the amount of composite water-soluble dietary fiber to be added It is 0.05% of the mass of coconut milk, fully dissolved evenly, and cooled to 4°C for later use.

[0044] Step 4: drop the colloid obtained in the above step 3) into the coconut milk prepared in step ...

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Abstract

The invention discloses a method for processing coconut cream. The method comprises the following steps that step 1, coconut pulp is mixed with water to be crushed, ground into fine coconut pulp particles, and then is squeezed, and coconut residues are filtered and separated to obtain the coconut cream; the coconut cream is subjected to pasteuring, and after pasteuring, rapid cooling is carried out to 4-10 DEG C; step 2, at least one kind of water-soluble dietary fiber, xanthan gum is dissolved with hot water, and after sufficient and uniform dissolution, cooling is carried out to 4-10 DEG C to obtain colloid; the prepared colloid and the coconut cream prepared in step 1 are mixed and stirred to obtain the coconut cream; step 3, the coconut cream prepared in step 2 is subjected to UHT sterilization, after sterilization, cooling is carried out to 70-75 DEG C; the sterilized coconut cream is homogenized; after homogenization, cooling is carried out, and then sterile filling is carried out. The method for processing the coconut cream has the advantages that the stability of fat and protein in the coconut cream is maintained by adding the xanthan gum and other water-soluble dietary fiber into the coconut cream, and the product maintains the quality of the original taste of coconuts better.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a coconut milk processing method. Background technique [0002] Coconut is a perennial evergreen tree belonging to the genus Coconut of Palmaceae. Its pulp accounts for 28-30% of the whole fruit mass. It is rich in nutrients such as oil and protein. It can be used to make coconut juice beverages and is widely loved by people. With the improvement of people's living standards, the demand for product diversification is becoming more and more significant. Coconut juice beverages can no longer fully meet the market product demand, and because coconut pulp contains high fat and protein, it is necessary to prevent the separation of fat and protein during processing. , the product needs to add a certain amount of emulsifier. Although the problem of oil-water incompatibility can be avoided, the flavor of the product has lost its original quality and is not natural and healthy ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/62A23L2/70
CPCA23L2/38A23L2/62A23L2/70
Inventor 李胜
Owner 椰枫堂(广州)生物科技有限公司
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