Processing technology for preparing coconut milk by whole coconut meat wet crushing method

A technology of coconut pulp and wet crushing, which is applied to the functions of food ingredients, frozen desserts, and food ingredients containing natural extracts, etc. It can solve the limited utilization of coconut pulp, limit the wide application of coconut milk, and affect the taste of coconut milk, etc. problems, to achieve the effect of good overall stability, good flavor, and wide application

Active Publication Date: 2021-02-02
HAIKOU ZHIZHISU BIOLOGICAL RESOURCES RES INST CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing coconut milk is often directly obtained by squeezing the coconut fruit, and the coconut pulp is removed, and the utilization rate of the coconut pulp is limited, and the concentrated coconut milk is often added with preservatives, and the fresh-keeping period is limited, which affects the taste of the coconut milk and limits the coconut milk. widely used

Method used

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  • Processing technology for preparing coconut milk by whole coconut meat wet crushing method
  • Processing technology for preparing coconut milk by whole coconut meat wet crushing method

Examples

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Effect test

Embodiment 1

[0025] A processing technology for preparing coconut milk by wet crushing of whole coconut pulp, comprising the following steps:

[0026] S1, take the coconut meat of green coconut, soak it with 2.5wt% sodium chloride solution for 12min, rinse the coconut meat with clear water, and pulverize it to obtain moist coconut meat pulverization;

[0027] S2. Mix the crushed coconut meat, noni enzyme and coconut water in step S1 at a mass ratio of 1:0.5:0.3, and ferment at -10°C for 23 minutes to obtain a coconut fermented product;

[0028] S3, add 1.2 times the coconut fermented product of step S2, 0.8wt% sodium carboxymethyl cellulose aqueous solution and mix for 25min, in the wet ultrafine grinder, the coarse grinding frequency is set at 20Hz, the rotating speed is 3000rpm, and the grinding disc is 0.3mm Roughly grind for 8 minutes, then finely grind for 3 minutes under the conditions of fine grinding frequency at 30 Hz, rotating speed 9000 rpm, and grinding disc 0.08 mm, to obtain ...

Embodiment 2

[0033] A processing technology for preparing coconut milk by wet crushing of whole coconut pulp, comprising the following steps:

[0034] S1, take the coconut meat of the green coconut, soak it with 5.0wt% sodium chloride solution for 8 minutes, wash the coconut meat with clear water, and pulverize it to obtain the coconut meat pulverization;

[0035] S2. Mix the crushed coconut meat, noni enzyme and coconut water in step S1 at a mass ratio of 1:0.7:0.5, and ferment at -5°C for 28 minutes to obtain a coconut fermented product;

[0036] S3, add 1.4 times, 0.3wt% sodium carboxymethyl cellulose aqueous solution to the coconut fermented product of step S2 and mix for 30 minutes, in the wet ultrafine grinder, the coarse grinding frequency is set at 40Hz, the rotating speed is 8000rpm, and the grinding disc is 0.6mm Roughly grind for 4min, then finely grind for 2min under the conditions of fine grinding frequency at 50Hz, rotating speed 12000rpm, and grinding disc 0.12mm, to obtain ...

Embodiment 3

[0041] A processing technology for preparing coconut milk by wet crushing of whole coconut pulp, comprising the following steps:

[0042] S1, take the coconut meat of green coconut, soak it with 3.8wt% sodium chloride solution for 10 minutes, wash the coconut meat with clear water, and pulverize it to obtain the coconut meat pulverization;

[0043] S2. Mix the crushed coconut meat, noni enzyme and coconut water in step S1 at a mass ratio of 1:0.6:0.4, and ferment at -8°C for 25 minutes to obtain a coconut fermented product;

[0044] S3, add 1.3 times the coconut fermentation product of step S2, 0.5wt% sodium carboxymethyl cellulose aqueous solution and mix for 28min, in the wet ultrafine grinder, the coarse grinding frequency is set at 30Hz, the rotating speed is 5000rpm, and the grinding disc is 0.5mm Roughly grind for 6 minutes, then finely grind for 3 minutes under the conditions of fine grinding frequency at 40 Hz, rotating speed 10000 rpm, and grinding disc 0.1 mm, to obt...

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Abstract

The invention provides a processing technology for preparing coconut milk by a whole coconut meat wet crushing method. The processing technology comprises the following steps that S1, fresh and maturecoconut meat is taken and soaked in a sodium chloride solution for 8-12 minutes, the coconut meat is washed with water, and crushed to obtain crushed coconut meat; S2, the crushed coconut meat, nonienzyme and coconut water are mixed, and low-temperature fermentation is carried out to obtain a coconut fermentation product; S3, the coconut fermentation product is added into a sodium carboxymethylcellulose aqueous solution for mixing, coarse grinding is carried out for 4-8 minutes in a wet-method superfine fine grinding machine under the conditions that the coarse grinding frequency is set tobe 20-40 Hz, the rotating speed is 3000-8000 rpm and a grinding disc is 0.3-0.6 mm, and fine grinding is carried out for 2-3 minutes under the conditions that the fine grinding frequency is set to be30-50 Hz, the rotating speed is 9000-12000 rpm and the grinding disc is 0.08-0.12 mm to obtain ground pulp; and S4, the ground pulp is mixed with an annona squamosa extract, a clinacanthus nutans extract and trehalose, uniform stirring is carried out, and after homogenizing is carried out twice, sterilization and vacuum concentration are carried out to obtain the coconut milk. The coconut milk prepared by the processing technology is good in overall stability and has relatively high oxidation resistance and antibacterial property.

Description

technical field [0001] The invention relates to the technical field of coconut processing, in particular to a processing technology for preparing coconut milk by wet crushing of whole coconut pulp. Background technique [0002] The cultivation of coconuts in Hainan has a history of more than 2,000 years since the Han Dynasty. Coconut trees are about 20 meters high, and they begin to bear fruit after 6 to 7 years of planting. They have a productive period of more than 20 years and a life span of 80 years. Autumn is the peak season for coconut harvest. Coconut pulp is mellow and nutritious, and can be used to make coconut sugar, coconut oil, etc. Coconut milk is an emulsified system with high fat content obtained by crushing, squeezing with or without adding water, and filtering fresh coconut meat with the seed coat removed. Coconut milk is widely used, and it is the main raw material of coconut sugar, coconut milk biscuits, coconut milk creamer, coconut milk ice cream and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/70A23L5/30A23L29/30A23L33/105A23G9/34A23G9/42
CPCA23L2/382A23L5/32A23L2/70A23L33/105A23L29/30A23G9/42A23G9/34A23V2002/00A23V2250/21A23V2200/32A23V2250/636
Inventor 白雪白新鹏朱云宏
Owner HAIKOU ZHIZHISU BIOLOGICAL RESOURCES RES INST CO LTD
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