Method for preparing plant-based pure coconut milk yoghourt from tender coconut meat

A coconut meat and plant-based technology, applied in dairy products, milk substitutes, applications, etc., can solve the problems of inability to produce yogurt and achieve high acid bacteria content and good sensory effects

Pending Publication Date: 2022-04-08
HAINAN UNIVERSITY
View PDF10 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the shortcoming of existing in the prior art that coconut milk is prepared into yoghurt by the material of coconut milk and the inherent factor of processing characteristic, can't produce the product that compares with the quality (especially organoleptic quality) of traditional yoghurt , and proposed a method for preparing plant-based pure coconut milk yoghurt from tender coconut meat

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing plant-based pure coconut milk yoghourt from tender coconut meat
  • Method for preparing plant-based pure coconut milk yoghourt from tender coconut meat
  • Method for preparing plant-based pure coconut milk yoghourt from tender coconut meat

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] When preparing the tender coconut meat powder, the homogeneous substance was cooled at 4°C, and subjected to quick-freezing treatment at -20°C, and then freeze-dried, and the freeze-dried substance was pulverized to obtain a powder;

[0030] The third step is to prepare the coconut water raw material first, then sterilize the coconut water, and finally put the lactic acid bacteria powder or liquid lactic acid bacteria into the above-mentioned sterilized coconut water in an aseptic manner according to the requirements of the inoculation amount of the bacteria. When preparing the strain liquid, put lactic acid bacteria powder or liquid lactic acid bacteria into the above-mentioned sterilized coconut water in an aseptic manner according to the requirements of the inoculation amount of the bacteria, and cultivate them at 38°C-42°C for 24-48 hours to make the lactic acid bacteria If the concentration reaches 108cfu / mL and above, it can be used directly or stored at 4°C for no...

Embodiment 1

[0037] 100kg defatted coconut milk, add 3kg coconut oil (from figure 1 Coconut oil shown in ), heated to 60°C, homogenized once by 25Mpa, then added 1 kg of defatted tender coconut meat freeze-dried powder, stirred and heated to 70°C, maintained for 30 minutes, when cooled to 40°C, put in 2 Kilogram seed liquid (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus), stirred at 40 rpm for one hour, stopped stirring, kept at 40°C, took a sample to measure after 10 hours, the pH was 4.2, and started stirring at this moment, at 40 After stirring for one hour at rpm, keep stirring and lower the temperature to 4°C, then aseptically dispense into sterile glass bottles, seal, store at 4°C, and take samples when it is just prepared and on the 40th day. Analyze the quality of coconut milk yoghurt.

[0038]

[0039]

Embodiment 2

[0041] 100kg defatted coconut milk, add 3kg coconut oil (from figure 1 Coconut oil shown in ), heated to 65°C, homogenized once by 25Mpa, then added 3 kg of defatted tender coconut meat freeze-dried powder, stirred and heated to 75°C, maintained for 25 minutes, when cooled to 40°C, put in 3 Kilograms of seed liquid (Lactobacillus plantarum and Streptococcus thermophilus), stirred at 40 rpm for one hour, stopped stirring, maintained at 40°C, took a sample to measure after 10 hours, the pH was 4.4, started stirring at this time, and stirred at 40 rpm One hour later, keep stirring and cool down to 4°C, then aseptically dispense into sterile glass bottles, seal, store at 4°C, and take samples when it is just prepared and when it is 40 days old, and analyze the quality of the coconut milk yoghurt. quality.

[0042]

[0043]

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a method for preparing plant-based pure coconut milk yoghurt from tender coconut meat, and relates to the field of preparation of plant-based pure coconut milk yoghurt, and the technical scheme comprises the following steps: step 1, preparing degreased coconut milk: heating frozen coconut milk at 60-70 DEG C, stirring and melting, maintaining for 30 minutes, centrifuging for 10-20 minutes at 10000-15000 r/min while the coconut milk is hot, and filtering to obtain degreased coconut milk; respectively collecting oil and degreased coconut milk; step 2, preparation of degreased tender coconut meat freeze-dried powder: firstly collecting tender coconut meat, then grinding the collected coconut meat into thick liquid so as to realize preparation and separation of tender coconut meat thick liquid, and finally freezing and grinding the separated tender coconut meat into powder; the plant-based pure coconut milk yoghourt can be produced through preparation of degreased coconut milk, preparation of degreased tender coconut meat freeze-drying powder, preparation of strain liquid, proportioning of a fermentation base, homogenization and disinfection of ingredients of the fermentation base, inoculation, fermentation and post-treatment, and the produced yoghourt is high in lactic acid bacteria content and has fermentation fragrance and coconut fragrance.

Description

technical field [0001] The invention relates to the technical field of preparing plant-based pure coconut milk yoghurt, in particular to a preparation method for preparing plant-based pure coconut milk yoghurt from tender coconut meat. Background technique [0002] "Tender coconut meat" is the soft and thin white endosperm in the coconut fruit when it grows for 6-9 months. Its content varies with coconut varieties and maturity, with an average of 200-400g per fruit. The tender coconut meat is discarded due to the lack of corresponding utilization technology after the tender coconut water is utilized, which not only wastes resources but also increases the environmental burden. There is no report yet about the utilization technology of tender coconut meat. [0003] "Pure coconut milk yoghurt" is the white slurry obtained by crushing the hard and thick white endosperm of the fruit with or without adding water, after the fruit has been grown for 12 months and above, and squeeze...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23C11/10
Inventor 王志国张伟敏李从发魏静
Owner HAINAN UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap