Preparation method of compressed nata de coco

Abstract

The invention provides a preparation method of compressed nata de coco. The preparation method comprises the steps of pretreatment, nutrient enrichment, segmented fermentation, deacidification, compression and the like. The method comprises the following steps: selecting fresh coconut water, adjusting the pH value, adding a nutritional agent, and uniformly mixing; the nutritional agent is prepared from glucose, cane sugar, vitamin C and the like through ultrasonic emulsification; then, inoculating a composite strain for segmented fermentation, including initial fermentation, intermediate fermentation and later fermentation, to form a gelatinous substance; in the deacidification process, steam is used for preheating and heating, and cooling is performed after the pH value is adjusted; and finally, compressing the gel by adopting different weight pressures to obtain the compressed nata de coco. The invention further relates to a preparation process of the nutritional agent and application of the compressed nata de coco in the food industry, such as a raw material or an additive of jelly, beverage and the like. According to the preparation method, the processing efficiency and the product quality of the nata de coco are improved, and the requirements of the market on high-quality nata de coco are met.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing compressed coconut fiber fruit. Background Art

[0002] Coconut fiber fruit (also known as coconut fruit, coconut nata), is a gel film formed on the surface of liquid by liquid fermentation of microorganisms, and its main component is bacterial cellulose. Due to its unique gel properties and high fiber content, coconut fiber fruit has a wide range of applications in the food industry, such as as a raw material or additive for products such as jelly, fruit pulp beverages, dairy products, canned food, ice cream, baked goods and pearl milk tea. However, despite the many advantages of coconut fiber fruit, there are still some shortcomings in its preparation and subsequent processing in the prior art:

[0003] The fermentation process of existing coconut fiber fruit is mostly one-time fermentation, which has high requirements for the control of environmental conditions such as temperature and oxygen concentration, and it is difficult to accurately control the fermentation conditions at each stage, resulting in low fermentation efficiency and unstable product quality. Although segmented fermentation has been applied, the setting and regulation of specific parameters are not fine enough, which affects the taste and quality of the final product. In the deacidification process of coconut fiber fruit, the traditional heating deacidification method is prone to product color change and aroma loss, and the deacidification effect is unstable, which affects the flavor and shelf life of the product. The existing coconut fiber fruit compression process often adopts a single compression method, and the pressure is prone to increase instantly during the compression process, resulting in the problem of coconut fiber fruit fiber structure destruction and decreased rehydration performance. At the same time, if the compressed coconut fiber fruit is not properly treated, its shelf life and transportation convenience will also be limited. Although coconut fiber fruit can produce certain nutrients during the fermentation process, in order to meet the needs of different products, it is often necessary to further strengthen its nutritional value. In the prior art, the addition method and type of nutrient are relatively single, and it is difficult to achieve accurate regulation of the nutritional components of coconut fiber fruit. Summary of the invention

[0004] In view of this, the present invention provides a method for preparing compressed coconut fiber fruit to solve the above problems.

[0005] The technical solution of the present invention is achieved in this way: a method for preparing compressed coconut fiber fruit comprises the following steps:

[0006] S1. Pretreatment: Select fresh, pollution-free coconut water as the main raw material for fermentation, filter to remove impurities and suspended matter, and adjust the pH value to 5.0-7.0;

[0007] S2, nutritional fortification: adding nutrients to the above coconut water and mixing and shaking and stirring evenly to make it fully mixed to obtain coconut nutrient solution;

[0008] S3, staged fermentation: inoculating the composite strain into the coconut nutrient solution for staged fermentation, initial fermentation: adjusting the temperature to 25-30°C, the oxygen concentration to 20-25%, and fermenting for 1-3 days; intermediate fermentation: adjusting the temperature to 30-35°C, the oxygen concentration to 26-30%, and fermenting for 2-5 days; late fermentation: controlling the temperature to 20-24°C, the oxygen concentration to 33-40%, and fermenting for 1-3 days until a gel-like substance is formed;

[0009] S4, deacidification: take the above gel-like substance and preheat it to 35-55°C with steam, preheat it for 2-10 minutes and then steam heat it to 80-100°C, adjust the pH value to above 7 during the heating process, steam deacidify for 5-25 minutes and then cool it to 20-22°C, and control the cooling rate to 12-18°C / h;

[0010] S5, compression: the gel-like substance after deacidification is uniformly compressed with 4-6 times weight pressure for 0.5-5h, and then the weight pressure is increased by 6-10 times to continue compressing for 5-10h, the compression ratio is 1:2-10, cutting, vacuum packaging, refrigeration, and compressed coconut fiber fruit is obtained.

[0011] Furthermore, the volume ratio of coconut water to nutrient in S2 is 20-50:3.

[0012] Furthermore, the nutrient comprises the following raw materials in parts by weight: 22-25 parts of glucose, 14-18 parts of sucrose, 12-15 parts of vitamin C, 3-8 parts of B vitamins, 5-10 parts of corn polypeptide liquid, 4-8 parts of Poria polysaccharide, 2-4 parts of chitosan, 1-3 parts of magnesium sulfate, and 0.5-0.9 parts of potassium dihydrogen phosphate.

[0013] Furthermore, the preparation method of the nutrient agent is to disperse the above raw materials in 5-8 times the volume of water, stir evenly to form a core material solution, evenly disperse it in the wall material solution, and form emulsion droplets with a particle size of 1-3nm by ultrasonic emulsification. The ultrasonic emulsification frequency is 20-40kHz, the power is 25-80W, the temperature is 35-55°C, and the pressure is 50-250MPa.

[0014] Furthermore, the relative humidity in the staged fermentation in S3 is controlled to be 70-90%, and the pH value is 5.5-6.5.

[0015] Furthermore, the composite bacteria in S3 are Acetobacter xylinum, Acetobacter xylinum and Bacillus mucilaginosus in a mass ratio of (4.5-8.5):(1.3-2.5):(0.2-0.8), and the number of viable bacteria of the bacteria is ≥1×10 7 cfu / g.

[0016] Furthermore, the inoculation amount of the composite bacteria in S3 is 5-9% of the mass of the coconut nutrient solution.

[0017] Furthermore, the steam flow rate in step S4 is 0.2-0.5m 3 / min, steam pressure is 0.3-0.6MPa.

[0018] Furthermore, the compressed coconut fiber fruit obtained by the preparation method is used in the food industry.

[0019] Furthermore, the compressed coconut fiber fruit is used as a raw material or additive for jelly, fruit pulp beverage, dairy product, canned food, ice cream, baked food, and pearl milk tea food.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The present invention improves the preparation efficiency and product quality of coconut fiber fruit by optimizing key steps such as pretreatment, nutrition fortification, segmented fermentation, deacidification and compression. The segmented fermentation process is adopted to accurately control the temperature, oxygen concentration and relative humidity of each stage to improve the fermentation efficiency and product quality; the steam deacidification technology is introduced to effectively control the temperature and time in the deacidification process, and reduce the color change and aroma loss of the product; a two-step progressive compression method is adopted to avoid the problem of instantaneous increase of pressure during the compression process leading to the destruction of the fiber structure, while ensuring the rehydration performance of the compressed coconut fiber fruit; the formula and preparation method of the nutrient are optimized to achieve accurate regulation of the nutritional components of the coconut fiber fruit; the prepared compressed coconut fiber fruit has excellent taste, color and rehydration performance, and can be widely used in food industry fields such as jelly, pulp beverage, dairy products, canned food, ice cream, baked food and pearl milk tea. DETAILED DESCRIPTION

[0022] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0023] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0024] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0025] Example 1

[0026] A method for preparing compressed coconut fiber fruit comprises the following steps:

[0027] S1. Pretreatment: Select fresh, pollution-free coconut water as the main raw material for fermentation, filter to remove impurities and suspended matter, and adjust the pH value to 5.0;

[0028] S2, nutritional fortification: add nutrients to the above coconut water, mix and shake, stir evenly, the volume ratio of coconut water to nutrients is 20:3, mix them thoroughly, and obtain coconut nutrient solution; the nutrients include the following raw materials in parts by weight: 22 parts of glucose, 14 parts of sucrose, 12 parts of vitamin C, 3 parts of B vitamins, 5 parts of corn polypeptide liquid, 4 parts of Polyporus polysaccharide, 2 parts of chitosan, 1 part of magnesium sulfate, and 0.5 parts of potassium dihydrogen phosphate;

[0029] The preparation method of the nutrient is to disperse the above raw materials in 5 times the volume of water, stir evenly to form a core material solution, evenly disperse in the wall material solution, and form emulsion droplets with a particle size of 1 nm by ultrasonic emulsification, the ultrasonic emulsification frequency is 20kHz, the power is 25W, the temperature is 35°C, and the pressure is 50MPa;

[0030] S3, staged fermentation: the composite strains were inoculated into the coconut nutrient solution for staged fermentation, the inoculation amount was 5% of the mass of the coconut nutrient solution, initial fermentation: the temperature was adjusted to 25°C, the oxygen concentration was 20%, and the fermentation was carried out for 1 day; intermediate fermentation: the temperature was adjusted to 30°C, the oxygen concentration was 26%, and the fermentation was carried out for 2 days; late fermentation: the temperature was controlled to 20°C, the oxygen concentration was 33%, and the fermentation was carried out for 1 day, the relative humidity of the staged fermentation was controlled to 70%, the pH value was 5.5, the composite strains were xylinum acetobacter, xylinum Gluconacetobacter and Bacillus mucilaginosus in a mass ratio of 4.5:1.3:0.2, and the number of viable bacteria of the strains was ≥1×10 7 cfu / g until a gel-like substance is formed;

[0031] S4, deacidification: take the above gel-like substance and preheat it to 35°C with steam. After preheating for 2 minutes, heat it to 80°C with a steam flow rate of 0.2m 3 / min, steam pressure 0.3MPa, adjust pH value to above 7 during heating, cool to 20℃ after steam deacidification for 5min, and control cooling rate to 12℃ / h;

[0032] S5, compression: the gel-like substance after the deacidification is uniformly compressed with 4 times the weight pressure for 0.5h, and then the weight pressure is increased by 6 times to continue compressing for 5h, the compression ratio is 1:2, cutting, vacuum packaging, and refrigeration to obtain compressed coconut fiber fruit.

[0033] Example 2

[0034] A method for preparing compressed coconut fiber fruit comprises the following steps:

[0035] S1. Pretreatment: Select fresh, pollution-free coconut water as the main raw material for fermentation, filter to remove impurities and suspended matter, and adjust the pH value to 7.0;

[0036] S2, nutritional fortification: add nutrients to the above coconut water, mix and shake, stir evenly, the volume ratio of coconut water to nutrients is 50:3, mix them thoroughly, and obtain coconut nutrient solution; the nutrients include the following raw materials in parts by weight: 25 parts of glucose, 18 parts of sucrose, 15 parts of vitamin C, 8 parts of B vitamins, 10 parts of corn polypeptide liquid, 8 parts of polyporus polysaccharide, 4 parts of chitosan, 3 parts of magnesium sulfate, and 0.9 parts of potassium dihydrogen phosphate;

[0037] The preparation method of the nutrient is to disperse the above raw materials in 5-8 times the volume of water, stir evenly to form a core material solution, evenly disperse in the wall material solution, and form emulsion droplets with a particle size of 3nm by ultrasonic emulsification, the ultrasonic emulsification frequency is 40kHz, the power is 80W, the temperature is 55°C, and the pressure is 250MPa;

[0038] S3, staged fermentation: the composite strains were inoculated into the coconut nutrient solution for staged fermentation, the inoculation amount was 9% of the mass of the coconut nutrient solution, initial fermentation: the temperature was adjusted to 30°C, the oxygen concentration was 25%, and the fermentation was carried out for 3 days; intermediate fermentation: the temperature was adjusted to 35°C, the oxygen concentration was 30%, and the fermentation was carried out for 5 days; late fermentation: the temperature was controlled to 24°C, the oxygen concentration was 40%, and the fermentation was carried out for 3 days, the relative humidity of the staged fermentation was controlled to 90%, the pH value was 6.5, the composite strains were xylinum acetobacter, xylinum Gluconacetobacter and mucilaginous Bacillus in a mass ratio of 8.5:2.5:0.8, and the number of viable bacteria of the strains was ≥1×10 7 cfu / g until a gel-like substance is formed;

[0039] S4, deacidification: take the above gel-like substance and preheat it to 55°C with steam. After preheating for 10 minutes, heat it to 100°C with a steam flow rate of 0.5m 3 / min, steam pressure 0.6MPa, adjust pH value to above 7 during heating, cool to 22℃ after steam deacidification for 25min, and control cooling rate to 18℃ / h;

[0040] S5, compression: the gel-like substance after the deacidification is uniformly compressed with 6 times the weight pressure for 5 hours, and then the weight pressure is increased by 10 times to continue compressing for 10 hours, the compression ratio is 1:10, cutting, vacuum packaging, and refrigeration to obtain compressed coconut fiber fruit.

[0041] Example 3

[0042] A method for preparing compressed coconut fiber fruit comprises the following steps:

[0043] S1. Pretreatment: Select fresh, pollution-free coconut water as the main raw material for fermentation, filter to remove impurities and suspended matter, and adjust the pH value to 6.0;

[0044] S2, nutritional fortification: add nutrients to the above coconut water, mix and shake, stir evenly, the volume ratio of coconut water to nutrients is 45:3, mix them thoroughly, and obtain coconut nutrient solution; the nutrients include the following raw materials in parts by weight: 24 parts of glucose, 16 parts of sucrose, 13 parts of vitamin C, 5 parts of B vitamins, 8 parts of corn polypeptide liquid, 6 parts of Polyporus polysaccharide, 3 parts of chitosan, 2 parts of magnesium sulfate, and 0.7 parts of potassium dihydrogen phosphate;

[0045] The preparation method of the nutrient is to disperse the above raw materials in 7 times the volume of water, stir evenly to form a core material solution, evenly disperse in the wall material solution, and form emulsion droplets with a particle size of 2nm by ultrasonic emulsification, the ultrasonic emulsification frequency is 30kHz, the power is 55W, the temperature is 45°C, and the pressure is 150MPa;

[0046] S3, staged fermentation: the composite strains were inoculated into the coconut nutrient solution for staged fermentation, the inoculation amount was 7% of the mass of the coconut nutrient solution, initial fermentation: the temperature was adjusted to 28 ° C, the oxygen concentration was 22%, and the fermentation was carried out for 2 days; intermediate fermentation: the temperature was adjusted to 33 ° C, the oxygen concentration was 28%, and the fermentation was carried out for 4 days; late fermentation: the temperature was controlled at 22 ° C, the oxygen concentration was 38%, and the fermentation was carried out for 2 days, the relative humidity of the staged fermentation was controlled to 80%, the pH value was 6.0, the composite strains were xylinum acetobacter, xylinum Gluconacetobacter and mucilaginous Bacillus in a mass ratio of 6.5:2.2:0.5, and the number of viable bacteria of the strains was ≥1×10 7 cfu / g until a gel-like substance is formed;

[0047] S4, deacidification: take the above gel-like substance and preheat it to 45°C with steam. After preheating for 6 minutes, heat it to 90°C with a steam flow rate of 0.3m 3 / min, steam pressure 0.5MPa, adjust pH value to above 7 during heating, cool to 21℃ after steam deacidification for 15min, and control cooling rate to 15℃ / h;

[0048] S5, compression: the gel-like substance after the deacidification is uniformly compressed with 5 times the weight pressure for 3h, and then the weight pressure is increased by 8 times to continue compressing for 8h, the compression ratio is 1:6, cutting, vacuum packaging, and refrigeration to obtain compressed coconut fiber fruit.

[0049] Comparative Example 1

[0050] The difference between this comparative example and Example 3 is that no nutritional fortification is performed in the preparation method of the compressed coconut fiber fruit.

[0051] Comparative Example 2

[0052] The difference between this comparative example and Example 3 is that the preparation method of the compressed coconut fiber fruit does not perform segmented fermentation, and the specific fermentation steps are: inoculating the composite bacteria into the above-mentioned coconut nutrient solution for fermentation, the inoculation amount is 7% of the mass of the coconut nutrient solution, the fermentation adjustment temperature is 33°C, the oxygen concentration is 28%, the fermentation is 7 days, the relative humidity is 80%, the pH value is 6.0, the composite bacteria are xylinum acetobacter, xylinum gluconate acetobacter and mucilaginous bacillus in a mass ratio of 6.5:2.2:0.5, and the number of live bacteria of the bacteria is ≥1×10 7 cfu / g until a gel-like substance is formed.

[0053] Comparative Example 3

[0054] The difference between this comparative example and Example 3 is that the deacidification step is not performed in the preparation method of the compressed coconut fiber fruit.

[0055] Test Example 1 - Physical Property Measurement

[0056] 1. Purpose of the test: This test aims to evaluate the physical properties of coconut fiber fruit, including hardness, elasticity, cohesion, adhesion, stickiness, chewiness and resilience, so as to ensure product quality and meet the taste needs of consumers.

[0057] 2. Test sample: compressed coconut fiber fruit obtained in Examples 1-3 and Comparative Examples 1-3;

[0058] 3. Determination method: Use a texture analyzer to test the coconut fiber fruit samples, using the Texture Profile Analysis (TPA) method;

[0059] 4. Determination conditions:

[0060] Sample size: 3mm×3mm×3mm

[0061] Test probe: cylindrical probe (diameter 25.4mm)

[0062] Test speed: 0.5mm / s

[0063] Trigger force: 10g

[0064] Compression distance: 2mm

[0065] Test temperature: 25℃

[0066] 5. Test steps

[0067] a. Sample preparation: Cut the coconut fiber samples into specified sizes and spread them evenly in a stainless steel dish.

[0068] b. Equipment calibration: Set the texture analyzer parameters and perform preliminary tests to ensure that the equipment is accurately calibrated.

[0069] c. Data collection: Conduct formal tests and record texture test curves and various parameters.

[0070] d. Data analysis: Each sample was tested 15 times, the highest and lowest values ​​were removed, the average value was taken, and statistical analysis was performed on the obtained data.

[0071] 6. Measurement results

[0072]

[0073] Result analysis:

[0074] 1. The coconut fiber fruit of the embodiment group is slightly higher than that of the comparative example group in hardness, indicating that the production process of the embodiment makes the coconut fiber fruit more chewy.

[0075] 2. The values ​​of elasticity and resilience show that the coconut fiber fruit of the embodiment group has a more chewy texture.

[0076] 3. The data of cohesion and adhesion show that the coconut fiber fruit structure of the embodiment group is more compact, but not too sticky.

[0077] 4. The values ​​of adhesiveness and chewiness show that the coconut fiber fruit of the embodiment group has a richer taste.

[0078] Test Example 2-Chemical Property Determination

[0079] 1. Purpose of the test: This test aims to evaluate the chemical composition of coconut fiber fruit, including cellulose content, sugar, protein, moisture, ash and possible antioxidant substances, in order to ensure product quality and nutritional value.

[0080] 2. Determination method:

[0081] (1) Determination of cellulose content: After enzymatic hydrolysis, the cellulose content was determined by titration.

[0082] (2) Sugar content determination: Free sugar and total sugar were analyzed using high performance liquid chromatography (HPLC).

[0083] (3) Protein content determination: carried out according to the Kjeldahl method.

[0084] (4) Determination of moisture and ash content: using the drying method and ashing method respectively.

[0085] (5) Antioxidant capacity determination: DPPH free radical scavenging experiment was used.

[0086] 3. Measurement results

[0087]

[0088] The above results show that the coconut fiber fruit prepared by the embodiment group of the present invention performs better in terms of cellulose content and antioxidant capacity, has a lower sugar content and a higher overall nutritional value.

[0089] Test Example 3-Sensory Evaluation

[0090] 1. Evaluators

[0091] Personnel with certain sensory evaluation experience are selected, including food professionals, consumer representatives, etc., to form an evaluation team, which is divided into 6 groups, with 10 people in each group.

[0092] 2. Evaluation indicators and description

[0093]

[0094]

[0095] Sensory evaluation results:

[0096]

[0097]

[0098] Comparing Example 3 with Comparative Example 1, it is shown that adding an appropriate amount of nutrients before fermentation can promote the growth of fermentation bacteria, help the fermentation bacteria produce more metabolites, thereby improving the taste, texture and flavor of coconut fiber fruit. The added nutrients can increase the nutritional value of the final coconut fiber fruit product, while ensuring an adequate supply of nutrients during the fermentation process, and reducing the occurrence of fermentation abnormalities or instability due to nutritional deficiencies.

[0099] Compared with Comparative Example 2, Example 3 effectively utilizes the life cycle of the fermentation bacteria, and more accurately adjusts the temperature, pH value, nutrient supply and other conditions of the fermentation conditions at different stages, so that the bacteria can play the greatest role in each stage, thereby shortening the overall fermentation time to achieve the best fermentation effect, reducing unnecessary side reactions and the generation of by-products, and improving the purity and yield of the product; it can make the cellulose and other components in the coconut fiber fruit more evenly and delicately distributed, thereby improving its taste quality.

[0100] Compared with Comparative Example 3, Example 3 effectively removes the sour substances in the coconut fiber fruit through steam deacidification, making its taste purer and meeting the taste requirements of consumers. Through the action of steam, the fiber structure of the coconut fiber fruit may become softer and more delicate, thereby improving its taste and eating experience.

[0101] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A method for preparing compressed coconut fiber fruit, characterized in that: The following steps are involved: S1. Pretreatment: Select fresh, pollution-free coconut water as the main raw material for fermentation, filter to remove impurities and suspended matter, and adjust the pH value to 5.0-7.0; S2, nutritional fortification: adding nutrients to the above coconut water and mixing and shaking and stirring evenly to make it fully mixed to obtain coconut nutrient solution; S3, staged fermentation: inoculating the composite strain into the coconut nutrient solution for staged fermentation, initial fermentation: adjusting the temperature to 25-30°C, the oxygen concentration to 20-25%, and fermenting for 1-3 days; intermediate fermentation: adjusting the temperature to 30-35°C, the oxygen concentration to 26-30%, and fermenting for 2-5 days; late fermentation: controlling the temperature to 20-24°C, the oxygen concentration to 33-40%, and fermenting for 1-3 days until a gel-like substance is formed; S4, deacidification: take the above gel-like substance and preheat it to 35-55°C with steam, preheat it for 2-10 minutes and then steam heat it to 80-100°C, adjust the pH value to above 7 during the heating process, steam deacidify for 5-25 minutes and then cool it to 20-22°C, and control the cooling rate to 12-18°C / h; S5, compression: the gel-like substance after deacidification is uniformly compressed with 4-6 times weight pressure for 0.5-5h, and then the weight pressure is increased by 6-10 times to continue compressing for 5-10h, the compression ratio is 1:2-10, cutting, vacuum packaging, refrigeration, and compressed coconut fiber fruit is obtained.

2. The method for preparing a compressed coconut fiber fruit as claimed in claim 1, wherein: The volume ratio of coconut water to nutrient in S2 is 20-50:

3.

3. The method for preparing a compressed coconut fiber fruit as claimed in claim 1, wherein: The nutrient comprises the following raw materials in parts by weight: 22-25 parts of glucose, 14-18 parts of sucrose, 12-15 parts of vitamin C, 3-8 parts of B vitamins, 5-10 parts of corn polypeptide liquid, 4-8 parts of polyporus polysaccharide, 2-4 parts of chitosan, 1-3 parts of magnesium sulfate, and 0.5-0.9 parts of potassium dihydrogen phosphate.

4. The method for preparing a compressed coconut fiber fruit as claimed in claim 3, wherein: The preparation method of the nutrient agent is to disperse the above raw materials in 5-8 times the volume of water, stir evenly to form a core material solution, evenly disperse in the wall material solution, and form emulsion droplets with a particle size of 1-3nm by ultrasonic emulsification. The ultrasonic emulsification frequency is 20-40kHz, the power is 25-80W, the temperature is 35-55°C, and the pressure is 50-250MPa.

5. The method for preparing a compressed coconut fiber fruit as claimed in claim 1, wherein: The relative humidity of the staged fermentation in S3 is controlled to be 70-90%, and the pH value is 5.5-6.

5.

6. The method for preparing a compressed coconut fiber fruit as claimed in claim 1, wherein: The composite bacteria in S3 are Acetobacter xylinum, Acetobacter xylinum and Bacillus mucilaginosus in a mass ratio of (4.5-8.5):(1.3-2.5):(0.2-0.8), and the number of live bacteria of the bacteria is ≥1×10 7 cfu / g.

7. The method for preparing a compressed coconut fiber fruit as claimed in claim 1, characterized in that: The inoculation amount of the composite bacteria in S3 is 5-9% of the mass of the coconut nutrient solution.

8. A method for preparing compressed coconut fiber fruit as claimed in claim 1, characterized in that: The steam flow rate in step S4 is 0.2-0.5m 3 / min, steam pressure is 0.3-0.6MPa.

9. Application of the compressed coconut fiber fruit obtained by the preparation method described in any one of claims 1 to 8 in the food industry.

10. The use according to claim 9, characterized in that: The compressed coconut fiber fruit is used as a raw material or additive for jelly, fruit pulp beverage, dairy product, canned food, ice cream, baked food and pearl milk tea food.

Images