Method for preparing nata de coco, nata de coco, method for preparing pudding and pudding

Abstract

The invention discloses a nata de coco preparation method, nata de coco, a pudding preparation method and pudding, and belongs to the field of food processing. The method for preparing the nata de coco comprises the following steps: inoculating sterilized coconut water with a first fermentation strain, fermenting, collecting a gelatinous substance, sterilizing and cooling the gelatinous substance, inoculating with a second fermentation strain, and fermenting to obtain the nata de coco. According to the method for preparing the nata de coco, the nata de coco is cultured through segmented fermentation, the growth advantage of main strains in all stages can be ensured, mutual exclusion of simultaneous fermentation of multiple strains is avoided, and the prepared nata de coco is good in taste and flavor.

Description

Technical Field

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

[0002] In recent years, China's beverage market has flourished, beverages have continued to mature, new technologies have continued to develop, and new products that cater to consumers' tastes and concepts have continued to emerge.

[0003] Coconut water is rich in trace elements, but the taste of coconut fiber fruit produced by fermenting coconut water cannot meet the needs of existing consumers.

[0004] Most of the existing pudding products are made of fruit pulp, coconut fiber, carrageenan, konjac flour as the base materials, with milk powder and other auxiliary materials. After sterilization, the fruit pulp becomes soft and the eating taste is not good; or the coconut fiber used only contains dietary fiber and has a single nutritional component. In order to make the pudding product meet the requirement of protein ≥1%, the proportion of raw materials such as milk powder needs to be increased. The traditional pudding production process includes: high temperature sol, after adding milk powder solution, the material liquid temperature is lowered to below 55℃ for acid adjustment to ensure that the protein is not denatured; then the temperature is raised to 80 to ℃ for infusion to increase the initial center temperature of sterilization and control microorganisms. This production process is complicated and the production cost is high.

[0005] The current coconut fiber fruit and pudding products still need to be improved. Summary of the invention

[0006] The present invention aims to solve at least one of the technical problems existing in the prior art to a certain extent. To this end, the present invention provides a method for preparing coconut fiber fruit, coconut fiber fruit, a method for preparing pudding and pudding. The coconut fiber fruit prepared by the coconut fiber fruit preparation method provided by the present invention has good taste and flavor.

[0007] To achieve the above object, the embodiments of the present invention adopt the following technical solutions:

[0008] The invention provides a method for preparing coconut fiber fruit, comprising:

[0009] The sterilized coconut water is inoculated with the first fermentation bacteria, fermented, and the gelatinous substance is collected.

[0010] After being sterilized and cooled, the gelatinous substance is inoculated with a second fermentation strain and fermented to obtain the coconut fiber fruit.

[0011] In another embodiment of the present invention, the first fermentation bacteria species is selected from Gluconacetobacter or Bifidobacterium, and the second fermentation bacteria species is selected from Gluconacetobacter or Bifidobacterium.

[0012] In another embodiment of the present invention, the fermentation to obtain the coconut fiber fruit further comprises:

[0013] Cutting the obtained coconut fiber fruit and removing 20%-50% of the water, adding a embrittlement agent to embrittle the coconut fiber fruit to obtain embrittled coconut fiber fruit;

[0014] Wherein, the weight fraction ratio of the coconut fiber fruit to the embrittlement agent is 1:(0.25-0.75).

[0015] In another embodiment of the present invention, the embrittlement agent comprises amino acids, and the amino acids account for 30%-70% of the weight fraction of the embrittlement agent.

[0016] In another embodiment of the present invention, the embrittlement agent further comprises sodium carboxymethyl cellulose and citric acid, and the weight fraction ratio of the added sodium carboxymethyl cellulose, the complex amino acid and the citric acid is: (1-3): (5-6): (0.5-1.5).

[0017] In another embodiment of the present invention, the embrittlement further comprises boiling the embrittlement agent and the cut coconut fiber fruit mixture, and maintaining the boiling state for 80-100 minutes under a pressure of 0.10-0.15 MPa.

[0018] In another embodiment of the present invention, the sterilized coconut water inoculated with the first fermentation bacteria further comprises the sterilized coconut water and juice inoculated with the first fermentation bacteria.

[0019] In another embodiment of the present invention, the composite amino acid comprises leucine and threonine, wherein the ratio of the leucine to the threonine is (1-2):1.

[0020] The present invention also provides a coconut fiber fruit, which is prepared by the coconut fiber fruit preparation method mentioned above.

[0021] The present invention also provides a method for preparing a pudding, comprising:

[0022] (1) by weight, 0.1-0.2 parts of carrageenan, 0.09-0.11 parts of konjac flour, 0.2-0.4 parts of sodium carboxymethyl cellulose, 1-3 parts of hydroxypropyl distarch phosphate, and 10-14 parts of white granulated sugar are dissolved in water, and the mixture is stirred and heated to 92-98° C., 2-4 parts of milk powder are added to obtain a milk powder solution, and the mixture is stirred and kept warm for 5-10 minutes, and then the mixture is cooled to 75-82° C., and a mixed solution of 0.15-0.2 parts of citric acid, 0.1-0.2 parts of sodium citrate and 0.1-0.15 parts of lactic acid, and 20-30 parts of F55 fructose syrup is added under stirring, and the pH is adjusted to 4.2-4.3 to obtain a feed liquid;

[0023] (2) adding 3-5 portions of the coconut fiber fruit as claimed in claim 8 or the coconut fiber fruit prepared by the method as claimed in any one of claims 1-7 into a pudding cup, and then filling the pudding cup with the feed liquid and sealing it;

[0024] (3) Water bath heating, the initial sterilization center temperature is 55-60°C, the water bath temperature is 88-90°C, and the sterilization time is 20-25 minutes;

[0025] (4) air-drying to obtain the pudding.

[0026] The present invention also provides a pudding, which is obtained by the above-mentioned preparation method of the pudding.

[0027] The beneficial effects of the present invention compared with the prior art are:

[0028] The method for preparing coconut fiber fruit provided by the invention can ensure the growth advantage of main bacteria in each stage by culturing coconut fiber fruit through segmented fermentation, avoid mutual exclusion of multiple bacteria during simultaneous fermentation, and the prepared coconut fiber fruit has good taste and flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for use in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying any creative work.

[0030] Figure 1 A schematic diagram of the process flow provided by the present invention;

[0031] Figure 2 This is a schematic diagram of the coconut fiber fruit products prepared in various embodiments and comparative examples provided by the present invention. DETAILED DESCRIPTION

[0032] The following description provides specific application scenarios and requirements of this specification, with the purpose of enabling those skilled in the art to make and use the contents of this specification. Various local modifications to the disclosed embodiments will be apparent to those skilled in the art, and the general principles defined herein may be applied to other embodiments and applications without departing from the spirit and scope of this specification. Therefore, this specification is not limited to the embodiments shown, but to the widest scope consistent with the claims.

[0033] The terms used herein are only used for the purpose of describing specific example embodiments and are not restrictive. For example, unless the context clearly indicates otherwise, as used herein, the singular forms "a", "an" and "the" may also include plural forms. When used in this specification, the terms "include", "comprise" and / or "contain" mean that the associated integers, steps, operations, elements and / or components exist, but do not exclude the existence of one or more other features, integers, steps, operations, elements, components and / or groups or that other features, integers, steps, operations, elements, components and / or groups may be added in the system / method.

[0034] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. Further, in the description of the present invention, unless otherwise specified, the meaning of "plurality" is two or more.

[0035] As defined herein, all percentages expressed are to be understood as percentages by weight unless otherwise indicated.

[0036] The invention provides a method for preparing coconut fiber fruit, coconut fiber fruit, a method for preparing pudding and pudding. Detailed description will be given below.

[0037] Method for preparing coconut fiber fruit

[0038] In one aspect of the present invention, the present invention provides a method for preparing coconut fiber fruit. According to an embodiment of the present invention, the method comprises:

[0039] The sterilized coconut water is inoculated with the first fermentation bacteria, fermented, and the gelatinous substance is collected.

[0040] After being sterilized and cooled, the gelatinous substance is inoculated with a second fermentation strain and fermented to obtain the coconut fiber fruit.

[0041] Coconut water, also known as "liquid endosperm", is a natural plant water. Coconut water mainly comes from the tender fruit of coconut, also called young coconut. Studies on coconut water by some coconut research institutions in India and other countries have shown that coconut water is rich in nutrients. The content of arginine, alanine, cystine and serine in coconut water protein is higher than that in milk. There are more than 17 kinds of free amino acids, including VC and VB, such as niacin, pantothenic acid, folic acid, VH, VB1, VB2, etc. In addition, the minerals in coconut water include elements such as Na, Ca, Fe, Mg, Cu, S, P, Cl, etc.; several active substances that can cause the mature cells of higher plants to divide rapidly and irregularly, thereby stimulating plant growth, two of which have been identified as 1,3-diphenylurea and indolehexylarabinose.

[0042] Coconut water is one of the main raw materials for preparing and producing coconut fiber fruit. Coconut fiber fruit, also known as coconut fruit or high-fiber coconut fruit, is a gel-like substance cultivated, refined and refined by microbial fermentation of coconut water or other natural fruit pulp. Coconut fiber fruit has been widely recognized by the food industry as a high-quality natural dietary fiber fermented by biological fermentation. In the prior art, the fermentation of coconut fiber fruit often adopts a mixed method of multiple strains. The simultaneous fermentation of multiple different strains will produce conflicts and mutual exclusion, and destroy the fermented taste of coconut fiber fruit.

[0043] The method for preparing coconut fiber fruit disclosed by the invention cultivates coconut fiber fruit through segmented fermentation, thereby ensuring the growth advantage of main bacteria in each stage and avoiding mutual exclusion of multiple bacteria during simultaneous fermentation, which affects the fermentation effect and taste of coconut fiber fruit. The coconut fiber fruit prepared by the method has good taste and flavor.

[0044] According to one embodiment of the present invention, the method for sterilizing coconut water includes pasteurization, UHT sterilization, high-voltage pulse electric field sterilization, low-temperature microfiltration and the like. Preferably, the UHT sterilization (Ultra-High Temperature treatment) method is adopted in this embodiment.

[0045] After UHT sterilization and cooling, the pH of coconut juice needs to be adjusted to 3.5-4.7, the thickness of the plate is 0.5-0.8 cm, 0.3-0.5% of the first fermentation strain is inoculated, the ambient temperature is controlled at 25-28°C, the humidity is 85-95%, fermentation is carried out for 5-6 days, and the milky white gel-like substance produced on the surface of the culture medium is collected to obtain crude coconut fiber fruit.

[0046] It should be noted that the fermentation bacteria used in the first fermentation and the second fermentation are different. Because increasing probiotics can improve the physiological regulation function of human gastrointestinal tract, in order to improve the content of probiotics in the coconut fiber fruit, at least one of the first fermentation bacteria or the second fermentation bacteria is a probiotic, for example, in one embodiment, the first fermentation bacteria is an acetic acid bacteria, and the second fermentation bacteria is a lactic acid bacteria. After the first fermentation is completed, the gelatinous substance obtained is collected, which is the thick coconut fiber fruit.

[0047] According to one embodiment of the present invention, the method for sterilizing a gel-like substance includes: washing the gel-like substance, removing defects (discoloration, black spots, etc.), boiling it in a 0.2%-0.4% sodium hydroxide solution for 40-60 minutes, taking it out and neutralizing it with a 1% acetic acid solution until it is neutral, then soaking it in tap water for 2-3.5 hours, washing it once and draining the water, and sterilizing it at a high temperature of 55-65°C for 20-30 minutes.

[0048] The sterilized and cooled gelatinous substance is spread on sterilized plates, with one piece placed on each plate to make coarse coconut fiber fruit, and is ready for the second fermentation.

[0049] According to one embodiment of the present invention, the second fermentation conditions are: adding 0.3-0.5% of the second fermentation bacteria to submerge the sterilized coarse coconut fiber fruit slices, and fermenting at 25-28° C. for 5-6 days to obtain the coconut fiber fruit finished product.

[0050] It should be noted that the above fermentation conditions can be adjusted according to the type of fermentation bacteria, environment, and fermentation stage. Different bacteria, temperature, pH, etc. require corresponding changes in the above fermentation conditions.

[0051] According to one embodiment of the present invention, the first fermentation bacteria is selected from Gluconacetobacter or Bifidobacterium, and the second fermentation bacteria is selected from Gluconacetobacter or Bifidobacterium, for example, the first fermentation bacteria is selected from Gluconacetobacter, and the second fermentation bacteria is selected from Bifidobacterium, or the first fermentation bacteria is selected from Bifidobacterium, and the second fermentation bacteria is selected from Gluconacetobacter, wherein Bifidobacterium as a probiotic can increase the content of probiotics in coconut fiber fruit. Preferably, Bifidobacterium is added to the culture medium in the form of a bifidobacterium microcapsule culture medium solution.

[0052] After being embrittled, the coconut fiber fruit has high chewiness, smooth taste, high transparency, crystal fiber, crystal clear and white color. According to one embodiment of the present invention, the method for embrittlement of coconut fiber fruit comprises:

[0053] The obtained coconut fiber fruit is subjected to black spot removal, cutting, washing, and removal of coconut fiber fruit with abnormal block shape, and after removing 20%-50% of water, a brittle agent is added to brittle the coconut fiber fruit to obtain brittle coconut fiber fruit;

[0054] Wherein, the weight fraction ratio of the coconut fiber fruit to the embrittlement agent is 1:(0.25-0.75).

[0055] There are many methods for removing moisture from coconut fiber, for example, freezing and ultrasonic treatment, hot water washing, compression dehydration, etc. Preferably, compression dehydration is used to remove 20%-50% of the moisture from coconut fiber by squeezing. The embrittlement agent can be selected from guar gum, carrageenan, konjac gum and sodium carboxymethyl cellulose.

[0056] According to one embodiment of the present invention, the embrittlement agent includes a composite amino acid, and the composite amino acid accounts for 30%-70% of the weight fraction of the embrittlement agent. Other substances accounting for 30%-70% of the weight fraction of the embrittlement agent can be acidity regulators and food additives, such as citric acid, sodium citrate, sodium malate, etc.

[0057] The coconut fiber fruit crispening technology uses a rapid penetration process of compound amino acids as the crispening liquid to produce amino acid crispened coconut fiber fruit. The amino acid molecules are small and easily absorbed by the human body, which improves the taste and amino acid content of the coconut fiber fruit, solving the problems of poor taste and single nutrition of the existing coconut fiber fruit.

[0058] According to one embodiment of the present invention, the embrittlement agent further includes sodium carboxymethyl cellulose and citric acid, and the weight fraction ratio of sodium carboxymethyl cellulose, complex amino acid and citric acid added is: (1-3): (5-6): (0.5-1.5).

[0059] By adding a mixed solution of sodium carboxymethyl cellulose and complex amino acids, and adding citric acid and sodium citrate to adjust the sourness and crisping, an amino acid probiotic crisped coconut fiber fruit with a crisp taste, appropriate sourness and rich nutrition is obtained.

[0060] According to one embodiment of the present invention, the embrittlement further comprises boiling the mixture of the embrittlement agent and the cut coconut fiber fruit, and maintaining the boiling state for 80-100 minutes under a pressure of 0.10-0.15 MPa.

[0061] In order to improve the flavor of coconut fiber fruit, according to one embodiment of the present invention, coconut water and fruit juice are mixed in proportion, sterilized by UHT and cooled, and fermented together. The fruit juice is prepared according to different flavor requirements of various fruits (such as pineapple, apple, orange, pear, etc.), and freshly squeezed to obtain.

[0062] The invention also provides a method for preparing pudding, which comprises preparing milk powder, carrageenan, konjac flour, sodium carboxymethyl cellulose, hydroxypropyl distarch phosphate, white sugar, citric acid, sodium citrate and lactic acid, and adding the coconut fiber fruit prepared by the method during filling to prepare amino acid probiotics crisp coconut fiber fruit pudding. The production process is simple and the cost is low.

[0063] The preparation method of pudding comprises:

[0064] (1) by weight, 0.1-0.2 parts of carrageenan, 0.09-0.11 parts of konjac flour, 0.2-0.4 parts of sodium carboxymethyl cellulose, 1-3 parts of hydroxypropyl distarch phosphate, and 10-14 parts of white sugar are dissolved in water, stirred and heated to 92-98° C., 2-4 parts of milk powder are added to obtain a milk powder solution, stirred and kept warm for 5-10 minutes, cooled to 75-82° C., 0.15-0.2 parts of citric acid, 0.1-0.2 parts of sodium citrate and 0.1-0.15 parts of lactic acid, and 20-30 parts of F55 fructose syrup are added under stirring, and the pH is adjusted to 4.2-4.3 to obtain a feed solution; wherein the milk powder is obtained by freeze-drying or spray-drying with fresh milk as a raw material;

[0065] (2) adding 3-5 parts of the coconut fiber fruit obtained above into a pudding cup, and then filling the pudding cup with the feed liquid and sealing it;

[0066] (3) Water bath heating, the initial sterilization center temperature is 55-60°C, the water bath temperature is 88-90°C, and the sterilization time is 20-25 minutes;

[0067] (4) air-drying to obtain the pudding.

[0068] Among them, the specifications of the selected coconut fiber fruit are 0.5*0.5*0.5mm.

[0069] Example 1

[0070] A fermented nutritious and embrittled coconut fiber fruit pudding (pineapple flavor) comprises the following raw materials in parts by weight: 80 parts of coconut water, 20 parts of pineapple juice, 60 parts of an embrittlement agent (0.2 parts of sodium carboxymethyl cellulose, 0.6 parts of a composite amino acid, 0.1 parts of citric acid, and the balance being process water), 3 parts of skimmed milk powder, 0.1 parts of carrageenan, 0.11 parts of konjac flour, 1 part of hydroxypropyl distarch phosphate, 14 parts of white granulated sugar, 0.2 parts of citric acid, 0.1 parts of sodium citrate, 0.1 parts of lactic acid, 20 parts of F55 fructose syrup, and 60 parts of process water.

[0071] like Figure 1 As shown, the preparation method of coconut fiber fruit and coconut fruit pudding in Example 1 comprises the following steps:

[0072] 1) Preparation of amino acid prebiotic crispy coconut fiber fruit:

[0073] ① Preparation, sterilization, and cooling: Mix coconut water and pineapple juice, sterilize, stir, and cool;

[0074] ②Inoculation and deacidification: Inoculate Gluconacetobacter on a plate for fermentation to obtain crude coconut fiber fruit, wash, deacidify and sterilize, add Bifidobacterium microcapsules for secondary plate culture to obtain probiotic coconut fiber fruit;

[0075] ③ Brittleness: The cut coconut fiber fruit particles are washed and drained, and then brittled by a mixed solution of sodium carboxymethyl cellulose, composite amino acids, and citric acid (2:6:1), and boiled at a ratio of coconut fiber fruit: brittle solution = 1:0.5, with a pressure of 0.10-0.15Mpa, and the boiling is maintained for 90 minutes to obtain amino acid probiotic brittle coconut fiber fruit particles with a crisp taste. Among them, the composite amino acid in this embodiment is prepared by equal proportions of leucine and threonine.

[0076] 2) Preparation of pineapple-flavored nutritious coconut fiber fruit pudding

[0077] ① Preparation of pudding liquid: dissolve carrageenan, konjac flour, sodium carboxymethyl cellulose, hydroxypropyl distarch phosphate and white sugar in water, stir and heat to 95°C, add milk powder solution, stir and keep warm for 5 minutes, cool to 75-82°C, quickly add citric acid, sodium citrate, lactic acid and F55 fructose syrup mixed solution under stirring to make the pH value 4.2-4.3, prepare flavors as needed, and obtain liquid;

[0078] ②Pouring: first add 3 portions of pineapple flavor amino acid probiotics crispy coconut fiber fruit obtained in the above steps into the cup, then fill it with the prepared liquid and seal it;

[0079] ③Sterilization: sterilize in a water bath, the initial sterilization center temperature of the product is 55-60℃, the sterilization water bath temperature is 88-90℃, the sterilization time is 20-25min, and ventilation and water are used to ensure uniform water bath temperature;

[0080] ④ Packaging: Wash and air-dry the sterilized products at a hot air temperature of 60-70°C. Make sure the product surface is clean and free of water marks before packing.

[0081] The nutritious coconut fiber fruit pudding with pineapple flavor is prepared.

[0082] The carrageenan, konjac flour, sodium carboxymethyl cellulose, hydroxypropyl distarch phosphate, pineapple juice, orange juice, lychee juice, etc. used in Example 1 and subsequent examples and comparative examples are all purchased from the market.

[0083] Example 2

[0084] A fermented nutritious and embrittled coconut fiber fruit pudding (orange flavor) comprises the following raw materials in parts by weight: 80 parts of coconut water, 20 parts of orange juice, 60 parts of an embrittlement agent (0.2 parts of sodium carboxymethyl cellulose, 0.6 parts of a complex amino acid, 0.1 parts of citric acid, and the balance being process water), 3 parts of skimmed milk powder, 0.1 parts of carrageenan, 0.11 parts of konjac flour, 1 part of hydroxypropyl distarch phosphate, 14 parts of white granulated sugar, 0.2 parts of citric acid, 0.1 parts of sodium citrate, 0.1 parts of lactic acid, 20 parts of F55 fructose syrup, and 60 parts of process water.

[0085] The preparation method thereof comprises the following steps:

[0086] 1) Preparation of amino acid prebiotic crispy coconut fiber fruit:

[0087] ① Preparation, sterilization, and cooling: Mix coconut water and orange juice, sterilize, stir, and cool;

[0088] ②Inoculation and deacidification: Inoculate Gluconacetobacter on a plate for fermentation to obtain crude coconut fiber fruit, wash, deacidify and sterilize, add Bifidobacterium microcapsules for secondary plate culture to obtain probiotic coconut fiber fruit;

[0089] ③ Brittleness: The cut coconut fiber fruit particles are washed and drained, and then brittled by a mixed solution of sodium carboxymethyl cellulose, composite amino acids, and citric acid (weight fraction ratio is 2:6:1), and boiled at a weight fraction ratio of 1:0.5 for coconut fiber fruit: brittle solution, and the pressure is 0.10-0.15Mpa, and the boiling is maintained for 90 minutes to obtain amino acid probiotic brittle coconut fiber fruit particles with a crisp taste. Among them, the composite amino acid in this embodiment is prepared by weight fraction ratios of leucine and threonine.

[0090] 2) Preparation of Orange Flavored Nutritious Coconut Fiber Fruit Pudding

[0091] ① Preparation of pudding liquid: dissolve carrageenan, konjac flour, sodium carboxymethyl cellulose, hydroxypropyl distarch phosphate and white sugar in water, stir and heat to 95°C, add milk powder solution, stir and keep warm for 5 minutes, cool to 75-82°C, quickly add citric acid, sodium citrate, lactic acid and F55 fructose syrup mixed solution under stirring to adjust the pH to 4.2-4.3, prepare flavors as needed, and obtain liquid;

[0092] ②Pouring: first add 3 portions of orange flavor amino acid probiotics crispy coconut fiber obtained in the above steps into the cup, then fill it with the prepared liquid and seal it;

[0093] ③Sterilization: sterilize in a water bath, the initial sterilization center temperature of the product is 55-60℃, the sterilization water bath temperature is 88-90℃, the sterilization time is 20-25min, and ventilation and water blowing are used to ensure uniform water bath temperature;

[0094] ④ Packaging: Wash and air-dry the sterilized products at a hot air temperature of 60-70°C. Make sure the product surface is clean and free of water marks before packing.

[0095] The nutritious coconut fiber fruit pudding with orange flavor is prepared.

[0096] Example 3

[0097] A fermented nutritious and embrittled coconut fiber fruit pudding (lychee flavor) comprises the following raw materials in parts by weight: 80 parts of coconut water, 20 parts of lychee juice, 60 parts of an embrittlement agent (0.2 parts of sodium carboxymethyl cellulose, 0.6 parts of a complex amino acid, 0.1 parts of citric acid, and the balance being process water), 3 parts of skimmed milk powder, 0.1 parts of carrageenan, 0.11 parts of konjac flour, 1 part of hydroxypropyl distarch phosphate, 14 parts of white granulated sugar, 0.2 parts of citric acid, 0.1 parts of sodium citrate, 0.1 parts of lactic acid, 20 parts of F55 fructose syrup, and 60 parts of process water.

[0098] The preparation method thereof comprises the following steps:

[0099] 1) Preparation of amino acid prebiotic crispy coconut fiber fruit:

[0100] ① Preparation, sterilization, and cooling: Coconut water and lychee juice are mixed, sterilized, stirred, and cooled;

[0101] ②Inoculation and deacidification: Inoculate Gluconacetobacter on a plate for fermentation to obtain crude coconut fiber fruit, wash, deacidify and sterilize, add Bifidobacterium microcapsules for secondary plate culture to obtain probiotic coconut fiber fruit;

[0102] ③ Brittleness: The cut coconut fiber fruit particles are washed and drained, and then brittled by a mixed solution of sodium carboxymethyl cellulose, composite amino acids, and citric acid (2:6:1), and boiled at a ratio of coconut fiber fruit: brittle solution = 1:0.5, with a pressure of 0.10-0.15 MPa, and the boiling is maintained for 90 minutes to obtain amino acid probiotic brittle coconut fiber fruit particles with a crisp taste. Among them, the composite amino acid in this embodiment is prepared by equal weight fraction ratios of leucine and threonine.

[0103] 2) Preparation of lychee flavored nutritious coconut fiber fruit pudding

[0104] ① Preparation of pudding liquid: dissolve carrageenan, konjac flour, sodium carboxymethyl cellulose, hydroxypropyl distarch phosphate and white sugar in water, stir and heat to 95°C, add milk powder solution, stir and keep warm for 5 minutes, cool to 75-82°C, quickly add citric acid, sodium citrate, lactic acid and F55 fructose syrup mixed solution under stirring to make the pH value 4.2-4.3, prepare flavors as needed, and obtain liquid;

[0105] ②Pouring: first add 3 portions of litchi flavor amino acid probiotics crispy coconut fiber obtained in the above steps into the cup, then fill it with the prepared liquid and seal it;

[0106] ③Sterilization: sterilize in a water bath, the initial sterilization center temperature of the product is 55-60℃, the sterilization water bath temperature is 88-90℃, the sterilization time is 20-25min, and ventilation and water blowing are used to ensure uniform water bath temperature;

[0107] ④ Packaging: Wash and air-dry the sterilized products at a hot air temperature of 60-70°C. Make sure the product surface is clean and free of water marks before packing.

[0108] The nutritious coconut fiber fruit pudding with lychee flavor is prepared.

[0109] Comparative Example 1

[0110] Compared with Example 1, the difference is that the first fermentation bacteria is Bifidobacterium, and the second fermentation bacteria is Gluconacetobacter.

[0111] Comparative Example 2

[0112] Compared with Example 1, the difference is that the obtained coconut fiber fruit is not subjected to embrittlement treatment.

[0113] Comparative Example 3

[0114] Compared with Example 1, the difference is that the embrittlement agent A is selected as a mixed solution of sodium carboxymethylcellulose: composite amino acid: citric acid = 1:3:1. Among them, the composite amino acid in this example is prepared by leucine and threonine in equal weight fraction ratios.

[0115] Comparative Example 4

[0116] Compared with Example 1, the difference is that the embrittlement agent B is a mixed solution of sodium carboxymethyl cellulose: composite amino acid: citric acid = 1:2:1. The composite amino acid in this example is prepared by leucine and threonine in equal weight fraction ratios.

[0117] Comparative Example 5

[0118] Compared with Example 1, the difference is that the selected embrittlement agent C is a mixed solution of sodium carboxymethyl cellulose: composite amino acid: citric acid = 2:6:1. The composite amino acid in this example is prepared from leucine and threonine in a weight fraction ratio of 2:1.

[0119] like Figure 2 Shown is a schematic diagram of the coconut fiber fruit products prepared in Examples 1, 2 and 3 and Comparative Examples 1-5.

[0120] Effect verification experiment:

[0121] The coconut fiber fruit was subjected to sensory evaluation and gel strength and other index tests. The details are as follows:

[0122] (1) Sensory evaluation of coconut fiber fruit: It was conducted by 20 food industry professionals. The evaluation criteria included four indicators: transparency, uniformity, taste and residue feeling. The four indicators were scored according to the corresponding scores, and the final evaluation result was calculated as the average score.

[0123] The specific scoring standards are as follows:

[0124] 1. Color: good (1 point), average (2 points), poor (3 points);

[0125] 2. Uniformity: sample uniformity is good (1 point), average (2 points), and poor (3 points);

[0126] 3. Taste: crisp (1 point), hard (2 points), soft or smooth (3 points);

[0127] 4. Slag feeling: no slag feeling (1 point), slight slag feeling (2 points), general slag feeling (3 points), obvious slag feeling (4 points), obvious slag feeling (5 points)

[0128] (2) Gel strength and cohesion test of coconut fiber: Tested using a texture analyzer: The brittleness of coconut fiber is tested using a CTX texture analyzer and TPA texture curve. This method can obtain texture characteristic parameters related to human sensory evaluation. Specific test parameters include:

[0129] Probe: TA4 / 1000 cylindrical probe (diameter 25.4mm)

[0130] Test speed: 0.5mm / s

[0131] Trigger force: 10g

[0132] Trigger Type: Automatic

[0133] Compression distance: 2mm

[0134] Each sample was repeated 15 times, and the average value was taken after removing the highest and lowest values. The specific results are as follows:

[0135] Table 1 Coconut fiber fruit brittleness test results

[0136]

[0137] It can be seen from Example 1 and Comparative Example 2 in Table 1 that the coconut fruit before embrittlement has a stronger residue feeling and a worse taste than after embrittlement, and its gel strength value is lower than that after embrittlement. It can be seen from Example 1 and Comparative Example 1 and Comparative Examples 3-4 that the embrittlement agent with a higher concentration of composite amino acids has better gel strength of coconut fruit after embrittlement. It can be seen from Example 1 and Comparative Example 5 that when the ratio of leucine to threonine in the composite amino acid is 1:1, its embrittlement effect is better.

[0138] Sensory evaluation of coconut fiber fruit pudding: conducted by 20 food industry professionals, the evaluation criteria include color, flavor, taste and other three indicators, the three indicators are scored according to the 9-point method (i.e. 9 points for the best and 1 point for the worst), and the evaluation results are calculated as the average score. The details are as follows:

[0139] Table 2 Sensory evaluation of coconut fiber fruit pudding

[0140]

[0141]

[0142] As shown in Table 2, the total scores of Examples 1-3 are relatively high, that is, when the ratio of leucine to threonine in the composite amino acid is about 1:1 and the ratio of sodium carboxymethyl cellulose: composite amino acid: citric acid is controlled at about 2:6:1, the prepared coconut fiber fruit pudding is more popular.

[0143] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any person skilled in the art can easily think of various equivalent modifications or substitutions within the technical scope disclosed by the present invention, and these modifications or substitutions should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention shall be based on the protection scope of the claims.

Claims

1. A method for preparing coconut fiber fruit, characterized in that, include: The sterilized coconut water is inoculated with the first fermentation bacteria, fermented, and the gelatinous substance is collected. After being sterilized and cooled, the gelatinous substance is inoculated with a second fermentation strain and fermented to obtain the coconut fiber fruit.

2. The method according to claim 1, characterized in that The first fermentation bacteria species is selected from Gluconacetobacter or Bifidobacterium, and the second fermentation bacteria species is selected from Gluconacetobacter or Bifidobacterium.

3. The method according to claim 1, characterized in that The fermentation to obtain the coconut fiber fruit further comprises: Cutting the obtained coconut fiber fruit and removing 20%-50% of the water by weight, adding a embrittlement agent to embrittle the coconut fiber fruit to obtain embrittled coconut fiber fruit; Wherein, the weight fraction ratio of the coconut fiber fruit to the embrittlement agent is 1:(0.25-0.75).

4. The method according to claim 3, characterized in that The embrittlement agent comprises a composite amino acid, and the composite amino acid accounts for 30%-70% of the weight fraction of the embrittlement agent.

5. The method according to claim 4, characterized in that The embrittlement agent also includes sodium carboxymethyl cellulose and citric acid, and the weight fraction ratio of the added sodium carboxymethyl cellulose, the composite amino acid and the citric acid is: (1-3): (5-6): (0.5-1.5).

6. The method according to claim 3, characterized in that The embrittlement also includes boiling the embrittlement agent and the cut coconut fiber fruit mixture, and maintaining the boiling state for 80-100 minutes under the pressure of 0.10-0.15Mpa.

7. The method according to claim 1, characterized in that The sterilized coconut water inoculated with the first fermentation strain also includes the sterilized coconut water and fruit juice inoculated with the first fermentation strain.

8. A coconut fiber fruit, characterized in that: Prepared according to the method according to any one of claims 1 to 7.

9. A method for preparing pudding, characterized in that: include: (1) by weight, 0.1-0.2 parts of carrageenan, 0.09-0.11 parts of konjac flour, 0.2-0.4 parts of sodium carboxymethyl cellulose, 1-3 parts of hydroxypropyl distarch phosphate, and 10-14 parts of white sugar are dissolved in water, and the mixture is stirred and heated to 92-98° C., 2-4 parts of milk powder are added to obtain a milk powder solution, and the mixture is stirred and kept warm for 5-10 minutes, and then the mixture is cooled to 75-82° C., and a mixed solution of 0.15-0.2 parts of citric acid, 0.1-0.2 parts of sodium citrate and 0.1-0.15 parts of lactic acid, and 20-30 parts of F55 fructose syrup is added under stirring, and the pH is adjusted to 4.2-4.3 to obtain a feed liquid; (2) adding 3-5 portions of the coconut fiber fruit as claimed in claim 8 or the coconut fiber fruit prepared by the method as claimed in any one of claims 1-7 into a pudding cup, and then filling the pudding cup with the feed liquid and sealing it; (3) Water bath heating, the initial sterilization center temperature is 55-60°C, the water bath temperature is 88-90°C, and the sterilization time is 20-25 minutes; (4) air-drying to obtain the pudding.

10. A pudding, characterized in that: Prepared by the preparation method as claimed in claim 9.

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