Honey nata de coco and processing technology thereof
A honey coconut fiber fruit recipe and processing technology address the challenges of traditional coconut fiber fruit production by incorporating specific ingredients and advanced methods, resulting in a nutritious, safe, and high-quality product with unique taste and extended shelf life.
Patent Information
- Application Number
- CN202411352866.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-26
- Publication Date
- 2024-12-17
Smart Images
Figure BDA0005062807230000101 
Figure BDA0005062807230000111 
Figure BDA0005062807230000112
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a honey coconut fiber fruit and a processing technology thereof. Background Art
[0002] Coconut fiber fruit, a gel-like substance made from raw materials such as coconut water or coconut juice fermented by specific strains, has been widely used in the food industry in recent years. It not only has rich nutrients such as dietary fiber, minerals and vitamins, but is also widely used in the production of beverages, jellies, ice cream, baked goods and other products due to its unique taste and texture. However, with the continuous growth of market demand and the increasing diversification of consumer tastes, higher requirements are placed on the quality and processing technology of coconut fiber fruit.
[0003] In the prior art, the formula of traditional coconut fiber fruit is usually relatively simple, and its raw material formula is often relatively simple, mainly based on coconut fiber fruit and common sugars, lacking a variety of nutrients and unique flavors, and unable to meet the increasingly diverse and high-quality needs of consumers.
[0004] In the preparation process of coconut fiber fruit, the preparation of coconut fiber fruit mainly relies on traditional fermentation technology. Although it can produce coconut fiber fruit with certain quality, it still has shortcomings in production efficiency and product diversity. Traditional fermentation technology often makes it difficult to accurately control the fermentation conditions, resulting in large fluctuations in the texture and taste of coconut fiber fruit, affecting the stability and consistency of the product. In addition, traditional technology also lacks efficient and automated solutions in deacidification, cutting, packaging and other links, which increases production costs and manpower requirements.
[0005] On the other hand, the production process of deep-processed products such as honey coconut fiber fruit also faces many challenges. Traditional honey coconut fiber fruit processing is often simply mixing coconut fiber fruit with sweeteners such as honey, lacking scientific formula design and sophisticated processing, resulting in a single product taste and limited nutritional value. At the same time, due to the lack of effective quality control measures during the processing, it is difficult to guarantee the shelf life and safety of the product. Summary of the invention
[0006] In view of this, the present invention provides a honey coconut fiber fruit and a processing technology thereof to solve the above problems.
[0007] The technical scheme of the present invention is achieved as follows: a honey coconut fiber fruit comprises the following raw materials in parts by weight: 90-110 parts of coconut fiber fruit, 25-35 parts of special honey, 8-12 parts of crystallized fructose, 6-9 parts of concentrated lemon juice, 60-90 parts of selenium-enriched water, and 3-5 parts of rose petal extract, wherein the selenium content of the selenium-enriched water is 0.03 mg / L.
[0008] Furthermore, a honey coconut fiber fruit comprises the following raw materials in parts by weight: 100 parts of coconut fiber fruit, 30 parts of special honey, 10 parts of crystallized fructose, 7 parts of concentrated lemon juice, 75 parts of selenium-enriched water, and 4 parts of rose petal extract.
[0009] Further, the preparation method of the coconut fiber fruit comprises the following steps:
[0010] (1) Pretreatment: Select fresh, unpolluted coconut water as the main raw material for fermentation, filter to remove impurities and suspended matter, and adjust the pH value to 7.0;
[0011] (2) Segmented fermentation: the composite bacteria are inoculated into the coconut water for segmented fermentation, the inoculation amount is 1-3% of the mass of the coconut nutrient solution, the initial fermentation: the temperature is adjusted to 20-25° C., the oxygen concentration is 18-22%, and the fermentation is carried out for 1-3 days; the intermediate fermentation: the temperature is adjusted to 26-30° C., the oxygen concentration is 23-25%, and the fermentation is carried out for 3-5 days; the late fermentation: the temperature is controlled to 22-25° C., the oxygen concentration is 28-30%, and the fermentation is carried out for 1-3 days. The relative humidity of the segmented fermentation is controlled to 70-80%, and the pH value is 6.5-7.5. The composite bacteria are Acetobacter xylinum, Acetobacter xylinum and Bacillus mucilaginosus in a mass ratio of 3-5:1-3:0.3-1.3, and the number of viable bacteria of the bacteria is ≥1×10 7 cfu / g until a gel-like substance is formed;
[0012] (3) Deacidification: Take the above gel-like substance and preheat it to 40-50°C with steam. After preheating for 8-10 minutes, heat it to 100-150°C with a steam flow rate of 0.3-0.8m 3 / min, steam pressure is 0.3-0.9MPa, pH value is adjusted to above 7 during heating, steam deacidification is carried out for 15-25min and then cooled to 20-30℃, cooling rate is controlled to 18-20℃ / h, and coconut fiber fruit is obtained by compression, cutting and vacuum packaging.
[0013] Furthermore, the special honey is high-quality honey that has been processed by low-temperature vacuum concentration and has a water content of less than 15%.
[0014] Furthermore, the rose petal extract is obtained by supercritical carbon dioxide extraction technology and is rich in various antioxidant components.
[0015] Further, a processing technology of honey coconut fiber fruit comprises the following steps:
[0016] S1. Fine pretreatment: Wash the fresh coconut fiber, cut it into uniform small pieces of 1.5-2.5 cm, and then place it in an oxygen-rich environment and let it stand for 15-20 minutes;
[0017] S2, cooking: put the cut coconut fiber pieces into a pot, add selenium-rich water, boil them by microwave-assisted heating, keep for 8-12 minutes, take them out and quickly cool them with liquid nitrogen, and drain the water;
[0018] S3. Preparation: Mix special honey, crystallized fructose, concentrated lemon juice, selenium-rich water and rose petal extract, stir evenly under vacuum to make a unique honey liquid;
[0019] S4, deep immersion: put the cooked and cooled coconut fiber fruit pieces into the honey solution, and immerse them for 1.5-2.5 hours under ultrasonic environment, with ultrasonic frequency of 30-40kHz and ultrasonic power of 500-800W;
[0020] S5, gradient drying: first preliminarily dry at 40-45°C for 30-45 minutes, then continue drying at 55-60°C until the moisture content is 12-18%;
[0021] S6. Aseptic packaging: In a sterile environment, the dried honey coconut fiber fruit is vacuum packed.
[0022] Furthermore, the oxygen concentration of the oxygen-rich environment in S1 is 35-45%.
[0023] Furthermore, the microwave-assisted heating power of S2 is 800-1000W and the frequency is 2000-2500kHz.
[0024] Furthermore, the vacuum degree of S3 is maintained at 0.05-0.08 MPa.
[0025] Furthermore, intermittent turning is adopted during the drying step in S5 and the continued drying process, with turning being performed once every 10 minutes.
[0026] Compared with the prior art, the present invention has the following beneficial effects:
[0027] The honey coconut fiber fruit of the present invention not only retains the original nutritional components and unique taste of the coconut fiber fruit through a carefully designed raw material ratio and a unique processing technology, but also incorporates the rich flavor and nutritional value of special honey, crystallized fructose, concentrated lemon juice and rose petal extract.
[0028] 1. Rich in nutrition, healthy and delicious: Honey coconut fiber fruit is rich in dietary fiber, minerals, vitamins, and a variety of active enzymes and antioxidants in honey, which can meet consumers' demand for healthy food. At the same time, the low water content and high quality of special honey, as well as the natural aroma of rose petal extract, make the product taste mellow and unique in flavor, which enhances consumers' eating experience.
[0029] 2. Delicate taste and rich layers: The coconut fiber fruit prepared by the segmented fermentation process has a more delicate texture and moderate elasticity. Combined with the deep immersion in honey liquid, the honey coconut fiber fruit presents a multi-layered taste. It has both the Q-boosting of coconut fiber fruit and the sweetness of honey, which is endless aftertaste.
[0030] 3. Good preservation effect and extended shelf life: During the processing, the preparation of coconut fiber fruit adopts segmented fermentation and precisely controlled deacidification process to ensure the excellent texture and suitable pH value of the gel-like substance. Advanced microwave-assisted heating and liquid nitrogen cooling treatment, as well as impregnation technology under ultrasonic environment, not only retain the nutrition and taste of coconut fiber fruit, but also enhance its flavor. Gradient drying and intermittent turning ensure the uniformity of the product's moisture content, while vacuum packaging technology is carried out in a sterile environment, effectively extending the shelf life.
[0031] In addition, the oxygen-rich environment and the precisely controlled vacuum further improve the safety and quality of the product. Overall, the honey coconut fiber fruit of the present invention is not only nutritious, healthy and safe, but also meets the pursuit of modern consumers for high-quality food in terms of taste, flavor and innovation. DETAILED DESCRIPTION
[0032] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.
[0033] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.
[0034] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.
[0035] Example 1
[0036] A honey coconut fiber fruit, comprising the following raw materials in parts by weight: 90 parts of coconut fiber fruit, 25 parts of special honey, 8 parts of crystallized fructose, 6 parts of concentrated lemon juice, 60 parts of selenium-enriched water, and 3 parts of rose petal extract;
[0037] The preparation method of the coconut fiber fruit comprises the following steps:
[0038] (1) Pretreatment: Select fresh, unpolluted coconut water as the main raw material for fermentation, filter to remove impurities and suspended matter, and adjust the pH value to 7.0;
[0039] (2) Segmented fermentation: the composite bacteria were inoculated into the coconut water for segmented fermentation, the inoculation amount was 1% of the mass of the coconut nutrient solution, the initial fermentation: the temperature was adjusted to 20°C, the oxygen concentration was 18%, and the fermentation was carried out for 1 day; the intermediate fermentation: the temperature was adjusted to 26°C, the oxygen concentration was 23%, and the fermentation was carried out for 3 days; the late fermentation: the temperature was controlled to 22°C, the oxygen concentration was 28%, and the fermentation was carried out for 1 day. The relative humidity of the segmented fermentation was controlled to 70%, and the pH value was 6.5. The composite bacteria were Acetobacter xylinum, Acetobacter xylinum and Bacillus mucilaginosus in a mass ratio of 3:1:0.3, and the number of viable bacteria of the bacteria was ≥1×10 7 cfu / g until a gel-like substance is formed;
[0040] (3) Deacidification: The gel-like substance was preheated to 40°C with steam. After preheating for 8 min, the steam was heated to 100°C with a steam flow rate of 0.3 m 3 / min, steam pressure of 0.3MPa, adjusting pH value to above 7 during heating, cooling to 20°C after steam deacidification for 15min, controlling cooling rate to 18°C / h, compressing, cutting and vacuum packaging to obtain coconut fiber fruit;
[0041] The special honey is high-quality honey that has been processed by low-temperature vacuum concentration and has a water content of less than 15%;
[0042] The rose petal extract is obtained by supercritical carbon dioxide extraction technology.
[0043] Example 2
[0044] A honey coconut fiber fruit, comprising the following raw materials in parts by weight: 110 parts of coconut fiber fruit, 35 parts of special honey, 12 parts of crystallized fructose, 9 parts of concentrated lemon juice, 90 parts of selenium-enriched water, and 5 parts of rose petal extract;
[0045] The preparation method of the coconut fiber fruit comprises the following steps:
[0046] (1) Pretreatment: Select fresh, unpolluted coconut water as the main raw material for fermentation, filter to remove impurities and suspended matter, and adjust the pH value to 7.0;
[0047] (2) Segmented fermentation: the composite bacteria were inoculated into the coconut water for segmented fermentation, the inoculation amount was 3% of the mass of the coconut nutrient solution, the initial fermentation: the temperature was adjusted to 25°C, the oxygen concentration was 22%, and the fermentation was carried out for 3 days; the intermediate fermentation: the temperature was adjusted to 30°C, the oxygen concentration was 25%, and the fermentation was carried out for 5 days; the late fermentation: the temperature was controlled to 25°C, the oxygen concentration was 30%, and the fermentation was carried out for 3 days. The relative humidity of the segmented fermentation was controlled to 80%, and the pH value was 7.5. The composite bacteria were Acetobacter xylinum, Acetobacter xylinum and Bacillus mucilaginosus in a mass ratio of 5:3:1.3, and the number of viable bacteria of the bacteria was ≥1×10 7 cfu / g until a gel-like substance is formed;
[0048] (3) Deacidification: The gel-like substance was preheated to 50°C with steam. After preheating for 10 min, the steam was heated to 150°C with a steam flow rate of 0.8 m 3 / min, steam pressure of 0.9MPa, adjusting pH value to above 7 during heating, cooling to 30°C after steam deacidification for 25min, controlling cooling rate to 20°C / h, compressing, cutting and vacuum packaging to obtain coconut fiber fruit;
[0049] The special honey is high-quality honey that has been processed by low-temperature vacuum concentration and has a water content of less than 15%;
[0050] The rose petal extract is obtained by supercritical carbon dioxide extraction technology.
[0051] Example 3
[0052] A honey coconut fiber fruit, comprising the following raw materials in parts by weight: 100 parts of coconut fiber fruit, 30 parts of special honey, 10 parts of crystallized fructose, 7 parts of concentrated lemon juice, 75 parts of selenium-enriched water, and 4 parts of rose petal extract;
[0053] The preparation method of the coconut fiber fruit comprises the following steps:
[0054] (1) Pretreatment: Select fresh, unpolluted coconut water as the main raw material for fermentation, filter to remove impurities and suspended matter, and adjust the pH value to 7.0;
[0055] (2) Segmented fermentation: the composite bacteria were inoculated into the coconut water for segmented fermentation, the inoculation amount was 2% of the mass of the coconut nutrient solution, the initial fermentation: the temperature was adjusted to 22°C, the oxygen concentration was 20%, and the fermentation was carried out for 2 days; the intermediate fermentation: the temperature was adjusted to 28°C, the oxygen concentration was 24%, and the fermentation was carried out for 4 days; the late fermentation: the temperature was controlled to 23°C, the oxygen concentration was 29%, and the fermentation was carried out for 2 days. The relative humidity of the segmented fermentation was controlled to 75%, and the pH value was 7.0. The composite bacteria were Acetobacter xylinum, Acetobacter xylinum and Bacillus mucilaginosus in a mass ratio of 4:2:0.8, and the number of viable bacteria of the bacteria was ≥1×10 7 cfu / g until a gel-like substance is formed;
[0056] (3) Deacidification: The gel-like substance was preheated to 45°C using steam. After preheating for 9 minutes, the steam was heated to 130°C with a steam flow rate of 0.5 m 3 / min, steam pressure of 0.6MPa, adjusting pH value to above 7 during heating, cooling to 25°C after steam deacidification for 20min, controlling cooling rate to 19°C / h, compressing, cutting and vacuum packaging to obtain coconut fiber fruit;
[0057] The special honey is high-quality honey that has been processed by low-temperature vacuum concentration and has a water content of less than 15%;
[0058] The rose petal extract is obtained by supercritical carbon dioxide extraction technology;
[0059] The processing technology of the honey coconut fiber fruit comprises the following steps:
[0060] S1. Fine pretreatment: Wash the fresh coconut fiber, cut it into 2 cm uniform small pieces, and then place it in an oxygen-rich environment with an oxygen concentration of 40% for 18 minutes;
[0061] S2, cooking: put the cut coconut fiber pieces into a pot, add selenium-rich water, boil them by microwave-assisted heating, keep for 10 minutes, the power of microwave-assisted heating is 900W, the frequency is 2200kHz, take them out and quickly cool them with liquid nitrogen, and drain the water;
[0062] S3. Preparation: Mix the special honey, crystallized fructose, concentrated lemon juice, selenium-enriched water and rose petal extract, and stir evenly under a vacuum environment maintained at 0.07MPa to make a unique honey liquid;
[0063] S4, deep immersion: put the cooked and cooled coconut fiber fruit pieces into honey solution, and immerse them for 2 hours under ultrasonic environment, with ultrasonic frequency of 35kHz and ultrasonic power of 700W;
[0064] S5, gradient drying: first preliminarily dry at 42 ° C for 40 minutes, then continue drying at 58 ° C until the moisture content is 15%; drying and continued drying are intermittently turned over every 10 minutes;
[0065] S6. Aseptic packaging: In a sterile environment, the dried honey coconut fiber fruit is vacuum packed.
[0066] Example 4
[0067] A honey coconut fiber fruit, comprising the following raw materials in parts by weight: 100 parts of coconut fiber fruit, 30 parts of special honey, 10 parts of crystallized fructose, 7 parts of concentrated lemon juice, 75 parts of selenium-enriched water, and 4 parts of rose petal extract;
[0068] The preparation method of the coconut fiber fruit comprises the following steps:
[0069] (1) Pretreatment: Select fresh, unpolluted coconut water as the main raw material for fermentation, filter to remove impurities and suspended matter, and adjust the pH value to 7.0;
[0070] (2) Segmented fermentation: the composite bacteria were inoculated into the coconut water for segmented fermentation, the inoculation amount was 2% of the mass of the coconut nutrient solution, the initial fermentation: the temperature was adjusted to 22°C, the oxygen concentration was 20%, and the fermentation was carried out for 2 days; the intermediate fermentation: the temperature was adjusted to 28°C, the oxygen concentration was 24%, and the fermentation was carried out for 4 days; the late fermentation: the temperature was controlled to 23°C, the oxygen concentration was 29%, and the fermentation was carried out for 2 days. The relative humidity of the segmented fermentation was controlled to 75%, and the pH value was 7.0. The composite bacteria were Acetobacter xylinum, Acetobacter xylinum and Bacillus mucilaginosus in a mass ratio of 4:2:0.8, and the number of viable bacteria of the bacteria was ≥1×10 7 cfu / g until a gel-like substance is formed;
[0071] (3) Deacidification: The gel-like substance was preheated to 45°C using steam. After preheating for 9 minutes, the steam was heated to 130°C with a steam flow rate of 0.5 m 3 / min, steam pressure of 0.6MPa, adjusting pH value to above 7 during heating, cooling to 25°C after steam deacidification for 20min, controlling cooling rate to 19°C / h, compressing, cutting and vacuum packaging to obtain coconut fiber fruit;
[0072] The special honey is high-quality honey that has been processed by low-temperature vacuum concentration and has a water content of less than 15%;
[0073] The rose petal extract is obtained by supercritical carbon dioxide extraction technology;
[0074] The processing technology of the honey coconut fiber fruit comprises the following steps:
[0075] S1. Fine pretreatment: Wash the fresh coconut fiber, cut it into 1.5 cm uniform small pieces, and then place it in an oxygen-rich environment with an oxygen concentration of 35% for 15 minutes;
[0076] S2, cooking: put the cut coconut fiber fruit pieces into a pot, add selenium-rich water, boil them in a microwave-assisted heating mode, keep them for 8 minutes, the power of microwave-assisted heating is 800W, the frequency is 2000kHz, and then quickly cool them with liquid nitrogen after taking them out, and drain the water;
[0077] S3. Preparation: Mix the special honey, crystallized fructose, concentrated lemon juice, selenium-enriched water and rose petal extract, and stir evenly under a vacuum environment maintained at 0.05MPa to make a unique honey liquid;
[0078] S4, deep immersion: put the cooked and cooled coconut fiber fruit pieces into honey solution, and immerse them for 1.5 hours under ultrasonic environment, with ultrasonic frequency of 30kHz and ultrasonic power of 500W;
[0079] S5, gradient drying: first preliminarily dry at 40 ° C for 30 minutes, then continue to dry at 55 ° C until the moisture content is 12%; drying and continued drying are intermittently turned over every 10 minutes;
[0080] S6. Aseptic packaging: In a sterile environment, the dried honey coconut fiber fruit is vacuum packed.
[0081] Example 5
[0082] A honey coconut fiber fruit, comprising the following raw materials in parts by weight: 100 parts of coconut fiber fruit, 30 parts of special honey, 10 parts of crystallized fructose, 7 parts of concentrated lemon juice, 75 parts of selenium-enriched water, and 4 parts of rose petal extract;
[0083] The preparation method of the coconut fiber fruit comprises the following steps:
[0084] (1) Pretreatment: Select fresh, unpolluted coconut water as the main raw material for fermentation, filter to remove impurities and suspended matter, and adjust the pH value to 7.0;
[0085] (2) Segmented fermentation: the composite bacteria were inoculated into the coconut water for segmented fermentation, the inoculation amount was 2% of the mass of the coconut nutrient solution, the initial fermentation: the temperature was adjusted to 22°C, the oxygen concentration was 20%, and the fermentation was carried out for 2 days; the intermediate fermentation: the temperature was adjusted to 28°C, the oxygen concentration was 24%, and the fermentation was carried out for 4 days; the late fermentation: the temperature was controlled to 23°C, the oxygen concentration was 29%, and the fermentation was carried out for 2 days. The relative humidity of the segmented fermentation was controlled to 75%, and the pH value was 7.0. The composite bacteria were Acetobacter xylinum, Acetobacter xylinum and Bacillus mucilaginosus in a mass ratio of 4:2:0.8, and the number of viable bacteria of the bacteria was ≥1×10 7 cfu / g until a gel-like substance is formed;
[0086] (3) Deacidification: The gel-like substance was preheated to 45°C using steam. After preheating for 9 minutes, the steam was heated to 130°C with a steam flow rate of 0.5 m 3 / min, steam pressure of 0.6MPa, adjusting pH value to above 7 during heating, cooling to 25°C after steam deacidification for 20min, controlling cooling rate to 19°C / h, compressing, cutting and vacuum packaging to obtain coconut fiber fruit;
[0087] The special honey is high-quality honey that has been processed by low-temperature vacuum concentration and has a water content of less than 15%;
[0088] The rose petal extract is obtained by supercritical carbon dioxide extraction technology;
[0089] The processing technology of the honey coconut fiber fruit comprises the following steps:
[0090] S1. Fine pretreatment: Wash the fresh coconut fiber, cut it into 2.5 cm uniform small pieces, and then place it in an oxygen-rich environment with an oxygen concentration of 45% for 20 minutes;
[0091] S2, cooking: put the cut coconut fiber fruit pieces into a pot, add selenium-rich water, boil them by microwave-assisted heating, keep them for 12 minutes, the power of microwave-assisted heating is 1000W, the frequency is 2500kHz, and then quickly cool them with liquid nitrogen after taking them out, and drain the water;
[0092] S3. Preparation: Mix the special honey, crystallized fructose, concentrated lemon juice, selenium-enriched water and rose petal extract, and stir evenly under a vacuum environment maintained at 0.08MPa to make a unique honey liquid;
[0093] S4, deep immersion: put the cooked and cooled coconut fiber fruit pieces into honey solution, and immerse them for 2.5 hours under ultrasonic environment, with ultrasonic frequency of 40kHz and ultrasonic power of 800W;
[0094] S5, gradient drying: first preliminarily dry at 45°C for 45 minutes, then continue drying at 60°C until the moisture content is 18%; drying and continued drying are intermittently turned over every 10 minutes;
[0095] S6. Aseptic packaging: In a sterile environment, the dried honey coconut fiber fruit is vacuum packed.
[0096] Comparative Example 1
[0097] The difference between this comparative example and Example 3 is that a honey coconut fiber fruit comprises the following raw materials in parts by weight: 50 parts of coconut fiber fruit, 55 parts of special honey, 5 parts of crystalline fructose, 12 parts of concentrated lemon juice, 50 parts of selenium-enriched water, and 8 parts of rose petal extract.
[0098] Comparative Example 2
[0099] The difference between this comparative example and Example 3 is that the honey coconut fiber fruit raw material does not contain selenium-enriched water.
[0100] Comparative Example 3
[0101] The difference between this comparative example and Example 3 is that the honey coconut fiber fruit raw material does not contain rose petal extract.
[0102] Comparative Example 4
[0103] The difference between this comparative example and Example 3 is that the preparation process of the coconut fiber fruit adopts a one-stage fermentation: the composite bacteria are inoculated into the above-mentioned coconut water for staged fermentation, the inoculation amount is 2% of the mass of the coconut nutrient solution, the fermentation temperature is 22° C., the oxygen concentration is 20%, the relative humidity is 75%, the pH value is 7.0, and the fermentation is 7 days.
[0104] Comparative Example 5
[0105] The difference between this comparative example and Example 3 is that the deacidification step is not performed in the preparation process of the coconut fiber fruit, and the coconut fiber fruit is obtained by compressing the gelatinous substance.
[0106] 1. Sensory Evaluation
[0107] 1. Evaluators
[0108] Personnel with certain sensory evaluation experience are selected, including food professionals, consumer representatives, etc., to form an evaluation team, which is divided into 10 groups, with 10 people in each group.
[0109] 2. Evaluation Sample Preparation
[0110] The honey coconut fiber fruit samples shall be presented in the same specifications and forms, each sample shall be approximately 10 grams, and the samples shall be randomly coded and marked with a three-digit random number.
[0111] 3. Evaluation indicators and standards
[0112]
[0113]
[0114] 4. Evaluation results:
[0115]
[0116]
[0117] From the total score, the performance of the embodiment group is obviously better than that of the comparative group. The scores of the embodiment group are all above 90 points, indicating that their overall quality is excellent; while the scores of the comparative group are all below 70 points, which is a big gap with the embodiment group;
[0118] In terms of appearance, the scores of the example groups were relatively stable, all above 18 points, among which Example 3 performed best, reaching 20 points, indicating that the example groups had good consistency and attractiveness in color and shape. The appearance scores of the comparative example groups were relatively low, with the highest comparative example 5 only scoring 19 points, reflecting that there may be problems such as uneven color, incomplete shape, or large size differences in appearance.
[0119] In terms of smell, the scores of the embodiment groups were generally high, all 23 points and above, reflecting their excellent performance in aroma intensity and coordination. The scores of the comparative groups were concentrated in the range of 16-18 points, indicating that their aroma may not be strong enough or have peculiar smell or uncoordinated aroma.
[0120] In terms of taste, the scores of the Example group were all above 27 points, showing a balance of sweetness and acidity and a good taste experience. The taste scores of the Comparative Example group were lower, mostly between 18 and 21 points, indicating that there may be problems affecting the taste, such as inappropriate sweetness, too high or too low acidity, among which Comparative Example 5 had the lowest taste score, indicating that the deacidification step had a certain deacidification regulating effect.
[0121] In terms of texture, the scores of the embodiment groups were all above 22 points, showing excellent properties of softness and elasticity. The texture scores of the comparative groups were relatively low, mostly between 13 and 16 points, reflecting defects such as hard texture, lack of elasticity or insufficient softness.
[0122] In summary, through the comprehensive evaluation of appearance, smell, taste and texture, the honey coconut fiber fruit of the embodiment group performed well in all aspects and had high quality.
[0123] 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 honey coconut fiber fruit, characterized in that: The invention comprises the following raw materials in parts by weight: 90-110 parts of coconut fiber fruit, 25-35 parts of special honey, 8-12 parts of crystallized fructose, 6-9 parts of concentrated lemon juice, 60-90 parts of selenium-enriched water and 3-5 parts of rose petal extract.
2. A kind of honey coconut fiber fruit as claimed in claim 1, characterized in that: The invention comprises the following raw materials in parts by weight: 100 parts of coconut fiber fruit, 30 parts of special honey, 10 parts of crystallized fructose, 7 parts of concentrated lemon juice, 75 parts of selenium-enriched water and 4 parts of rose petal extract.
3. A kind of honey coconut fiber fruit as claimed in claim 1, characterized in that: The preparation method of the coconut fiber fruit comprises the following steps: (1) Pretreatment: Select fresh, unpolluted coconut water as the main raw material for fermentation, filter to remove impurities and suspended matter, and adjust the pH value to 7.0; (2) Segmented fermentation: the composite bacteria are inoculated into the coconut water for segmented fermentation, the inoculation amount is 1-3% of the mass of the coconut nutrient solution, the initial fermentation: the temperature is adjusted to 20-25° C., the oxygen concentration is 18-22%, and the fermentation is carried out for 1-3 days; the intermediate fermentation: the temperature is adjusted to 26-30° C., the oxygen concentration is 23-25%, and the fermentation is carried out for 3-5 days; the late fermentation: the temperature is controlled to 22-25° C., the oxygen concentration is 28-30%, and the fermentation is carried out for 1-3 days. The relative humidity of the segmented fermentation is controlled to 70-80%, and the pH value is 6.5-7.
5. The composite bacteria are Acetobacter xylinum, Acetobacter xylinum and Bacillus mucilaginosus in a mass ratio of 3-5:1-3:0.3-1.3, and the number of viable bacteria of the bacteria is ≥1×10 7 cfu / g until a gel-like substance is formed; (3) Deacidification: Take the above gel-like substance and preheat it to 40-50°C with steam. After preheating for 8-10 minutes, heat it to 100-150°C with a steam flow rate of 0.3-0.8m 3 / min, steam pressure is 0.3-0.9MPa, pH value is adjusted to above 7 during heating, steam deacidification is carried out for 15-25min and then cooled to 20-30℃, cooling rate is controlled to 18-20℃ / h, and coconut fiber fruit is obtained by compression, cutting and vacuum packaging.
4. A kind of honey coconut fiber fruit as claimed in claim 1, characterized in that: The special honey is high-quality honey that has been processed by low-temperature vacuum concentration and has a water content of less than 15%.
5. The honey coconut fiber fruit as claimed in claim 1, characterized in that: The rose petal extract is obtained by supercritical carbon dioxide extraction technology.
6. A processing technology for a honey coconut fiber fruit as described in any one of claims 1 to 4, characterized in that: The following steps are involved: S1. Fine pretreatment: Wash the fresh coconut fiber, cut it into uniform small pieces of 1.5-2.5 cm, and then place it in an oxygen-rich environment and let it stand for 15-20 minutes; S2, cooking: put the cut coconut fiber pieces into a pot, add selenium-rich water, boil them by microwave-assisted heating, keep for 8-12 minutes, take them out and quickly cool them with liquid nitrogen, and drain the water; S3. Preparation: Mix special honey, crystallized fructose, concentrated lemon juice, selenium-rich water and rose petal extract, stir evenly under vacuum to make a unique honey liquid; S4, deep immersion: put the cooked and cooled coconut fiber fruit pieces into the honey solution, and immerse them for 1.5-2.5 hours under ultrasonic environment, with ultrasonic frequency of 30-40kHz and ultrasonic power of 500-800W; S5, gradient drying: first preliminarily dry at 40-45°C for 30-45 minutes, then continue drying at 55-60°C until the moisture content is 12-18%; S6. Aseptic packaging: In a sterile environment, the dried honey coconut fiber fruit is vacuum packed.
7. The processing technology of a kind of honey coconut fiber fruit as claimed in claim 6 is characterized in that: The oxygen concentration of the oxygen-rich environment in S1 is 35-45%.
8. The processing technology of a kind of honey coconut fiber fruit as claimed in claim 6 is characterized in that: The microwave-assisted heating of S2 has a power of 800-1000 W and a frequency of 2000-2500 kHz.
9. The processing technology of a kind of honey coconut fiber fruit as claimed in claim 6 is characterized in that: The vacuum degree of S3 is maintained at 0.05-0.08 MPa.
10. The processing technology of a honey coconut fiber fruit as claimed in claim 6, characterized in that: The drying step in step S5 and the continued drying process are both intermittently turned over, once every 10 minutes.