Preparation method of power coconut oil with coconut flavor

A coconut oil and coconut fragrance technology, which is applied in the directions of fat oil/fat production, fat generation, etc., can solve problems such as being unsuitable for children and the elderly, greasy taste, narrow tablet application range, etc., to save raw material costs, easy to absorb, namely good melting effect

Inactive Publication Date: 2019-09-06
海南热作高科技研究院有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The liquid coconut oil prepared by the existing method, whether it is wet coconut oil or dry coconut oil, has a greasy taste and improper consumption that cause diarrhea from time to time
Although Chen Weijun and others have prepared a chewable coconut oil, which improves the edible form and mouthfeel of coconut oil to a certain extent, the scope of application of the chewable tablet is relatively narrow, and it is not suitable for children and the elderly.

Method used

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  • Preparation method of power coconut oil with coconut flavor
  • Preparation method of power coconut oil with coconut flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of preparation method of coconut fragrance powder coconut oil of the present embodiment, described method specifically comprises the steps:

[0034] 1) Select fresh coconut meat without mildew and no rot, wash the coconut meat and crush it into shredded coconut, then squeeze the shredded coconut at a temperature of 50-75°C. pulp;

[0035] 2) get the coconut milk obtained in 10kg step 1), and add L-sodium ascorbate in the coconut milk, mix, wherein: the add-on of described L-sodium ascorbate is 0.05% of coconut milk quality;

[0036] 3) Add sodium caseinate, guar gum, maltodextrin, sucrose successively to the coconut milk in step 2), fully dissolve and mix to obtain emulsified coconut milk, wherein: the sodium caseinate, guar gum , maltodextrin, and sucrose are added in amounts of 0.50%, 0.50%, 15%, and 4% of the concentrated coconut milk mass respectively;

[0037] 4) The emulsified coconut milk obtained in step 3) is sterilized under pasteurization temperature...

Embodiment 2

[0041] A kind of preparation method of coconut fragrance powder coconut oil of the present embodiment, described method specifically comprises the steps:

[0042] 1) Select fresh coconut meat without mildew and no rot, wash the coconut meat and crush it into shredded coconut, then squeeze the shredded coconut at a temperature of 50-75°C. pulp;

[0043] 2) get the coconut milk that 10kg step 1) obtains, and add sodium nitrite in described coconut milk, carry out centrifugal concentration after mixing, wherein: the add-on of described sodium nitrite is 0.001% of coconut milk quality;

[0044] 3) Add monoglyceride, xanthan gum, maltodextrin, and glucose to the coconut milk after centrifugation and concentration in step 2), fully dissolve and mix to obtain emulsified coconut milk, wherein: the monoglyceride, xanthan gum The addition of raw gum, maltodextrin, and glucose are respectively 0.15%, 0.10%, 15%, and 4% of the mass of concentrated coconut milk;

[0045] 4) The emulsified ...

Embodiment 3

[0049] A kind of preparation method of coconut fragrance powder coconut oil of the present embodiment, described method specifically comprises the steps:

[0050] 1) Select fresh coconut meat without mildew and no rot, wash the coconut meat and crush it into shredded coconut, then squeeze the shredded coconut at a temperature of 50-75°C. pulp;

[0051] 2) get the coconut milk that 10kg step 1) obtains, and add citric acid in described coconut milk, carry out vacuum low-temperature concentration after mixing, wherein: the add-on of described citric acid is 0.10% of coconut milk quality;

[0052] 3) Add span60, carrageenan, maltodextrin, sucrose successively to the coconut milk after vacuum low temperature concentration in step 2), fully dissolve and mix to obtain emulsified coconut milk, wherein: the span60, carrageenan, malt paste The addition amount of essence and sucrose is respectively 0.06%, 0.50%, 30%, 6% of the mass of concentrated coconut milk;

[0053] 4) The emulsif...

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Abstract

The invention relates to a preparation method of power coconut oil with coconut flavor, and belongs to the field of functional food processing. The method includes the following steps: 1) cleaning, crushing and squeezing fresh coconut pulp, and then carrying out filtration to remove slag to obtain coconut milk; 2) adding a color-protecting agent to the coconut milk, evenly mixing the color-protecting agent and the coconut milk to obtain original coconut milk, or carrying out centrifugal condensation or vacuum cryoconcentration to obtain concentrated coconut milk; 3) adding an emulsifier, a thickening agent, a dispersant and a sweetener into the original coconut milk or the concentrated coconut milk, and fully dissolving and evenly mixing the materials to obtain emulsified coconut milk; 4)sterilizing the emulsified coconut milk; 5) carrying out colloidal grinding on the sterilized emulsified coconut milk, and carrying out further homogenization and emulsification by using a homogenizer; and 6) freeze-drying or spray-drying the homogenized emulsified coconut milk to obtain the power coconut oil with coconut flavor. The power coconut oil prepared by the preparation method is good inembedding and regular in shape under microscopic conditions, has good fluidity, good instant dissolvement and high power yield, and can be directly brewed with water for drinking.

Description

technical field [0001] The invention belongs to the field of functional food processing, and in particular relates to a method for preparing coconut-flavored powdered coconut oil. Background technique [0002] Coconut oil (Coconut oil, CO) is a kind of fat obtained from fresh mature coconut meat by mechanical or natural methods, with or without heating. 24°C) as a white snow-like solid. Coconut oil contains a high proportion of medium and short-chain fatty acids, reaching more than 80%. Among them, the C12 fatty acid content accounts for 60%, and the C6, C8, and C10 fatty acid content exceeds 15%, which is the most abundant raw material source for preparing low-carbon fatty acids. Medium-chain fatty acid esters have good water solubility, and most of them can be directly absorbed by the small intestine without degradation by lipase, thereby reducing the load on the body. At the same time, they also have various physiological functions such as antibacterial, anti-oxidation,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/04C11B1/06
CPCC11B1/04C11B1/06
Inventor 邓福明余树华庞玉新欧阳欢林立峰
Owner 海南热作高科技研究院有限公司
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