Method for improving taste and quality of nata de coco by improving nata de coco processing technology

Abstract

The invention relates to the technical field of nata de coco processing, in particular to a method for improving nata de coco processing technology to improve taste and quality, which comprises coconut milk, natural plant juice and coconut water, and further comprises a pretreatment process of raw materials, a fermentation link formula and regulation, a post-treatment and function strengthening process and process and finished product monitoring. According to the present invention, during the raw material pretreatment, the particle size of the coconut milk fat globules can be homogenized to less than or equal to 2 [mu] m through the 800 MPa high-pressure micro-jet homogenization, and the 254 nm ultraviolet ray is matched to cooperate with the 40 DEG C composite sterilization so as to ensure the thorough sterilization of the raw material and the uniform distribution of the fat particles so as to lay the fine and smooth taste foundation for the subsequent fermentation.

Description

Technical Field

[0001] This invention relates to the field of coconut processing technology, specifically a method for improving coconut processing techniques to enhance taste and quality. Background Technology

[0002] In traditional coconut processing, raw material treatment often relies on conventional homogenization and single sterilization methods, which can easily lead to uneven fat globule size and incomplete sterilization, affecting the stability of subsequent fermentation. The fermentation process is characterized by crude strain ratios and environmental control, often resulting in excessively high acidity leading to an astringent taste, long fermentation cycles, and large fluctuations in product quality. In post-processing, the deacidification effect is poor, the penetration of functional components is insufficient, and the process monitoring methods are lagging behind, making it difficult to ensure the consistency of the finished product's taste and the stability of its quality. Summary of the Invention

[0003] The purpose of this invention is to provide a method for improving the processing technology of coconut jelly to enhance its taste and quality, thereby solving the problems mentioned in the background art.

[0004] The technical solution of the present invention is: a method for improving the processing technology of coconut jelly to enhance its taste and quality, including coconut milk, natural plant juice and coconut water, and also including raw material pretreatment process, fermentation process formulation and control, post-processing and functional enhancement process, and process and finished product monitoring.

[0005] Preferably, the coconut milk has a fat content of ≥20% and is 0.85 parts, the natural plant juice content is 0.15 parts, and the coconut water has a sugar content of 5% to 7%.

[0006] Preferably, the pretreatment process of the raw materials includes high-pressure micro-jet homogenization and compound sterilization. The high-pressure micro-jet homogenization uses 800MPa pressure to treat coconut milk and simultaneously uses fat globules with a particle size uniformity of ≤2μm. The compound sterilization uses ultraviolet light with a wavelength of 254nm, an irradiation time of 15 minutes, and a combined temperature of 40℃ for sterilization.

[0007] Preferably, the fermentation process formulation and control includes strain and expansion formulation, precise control of the fermentation process, deacidification process and functional component analysis. The strain and expansion formulation includes strain mixing and expansion nutrient medium. The strain mixing uses Acetobacter xylinum and Lactobacillus plantarum mixed at a mass ratio of 5:1, with a total mass of 3% to 5% of the fermentation broth. In continuous fed-batch culture, 20g of glucose, 5g of yeast extract and 1g of potassium dihydrogen phosphate are added per liter of fermentation broth. A gradient feeding method is used with an initial flow rate of 10mL / h, which is increased by 2mL / h every 6h to shorten the strain adaptation period to within 8h.

[0008] Preferably, the fermentation process formulation and control further includes precise control of the fermentation process, which includes temperature control and pH and aeration control. The temperature control includes the following steps: (1) Initially 30℃, increase by 1℃ every 12 hours, with a maximum of 38℃; (2) The fermentation cycle is about 72 to 96 hours. The content of glucan in the fermentation broth is monitored online by near-infrared spectroscopy. Fermentation is terminated when the content is ≥15g / L. The pH and ventilation regulation includes the following steps: (3) Introduce sterile air containing 2% to 5% carbon dioxide (ventilate for 15 min and stop for 10 min), and dynamically adjust the pH to 4.2-4.5 by adjusting the carbon dioxide concentration. (4) After fermentation for 48 hours, reduce the carbon dioxide concentration to 2% to reduce the astringent taste caused by excessive acidity.

[0009] Preferably, the post-processing and functional enhancement process includes a deacidification process and functional component analysis. The deacidification process employs electrodialysis deacidification technology, removing organic acids (such as acetic acid) produced during fermentation through an ion exchange membrane at 25°C and 15V, ensuring that the total acid content of the coconut jelly is ≤0.5%. The functional component analysis includes the following steps: (1) Take a 2% collagen peptide solution, with deionized water as the solvent, and add 0.1% vitamin C as an antioxidant; (2) Soak the post-processed coconut in the above solution and treat it at 30 MPa pressure and 35℃ for 2 hours to allow collagen peptides to penetrate evenly into the coconut (penetration rate ≥80%). The final product contains ≥50 mg / 100g of collagen peptides.

[0010] Preferably, the process and finished product monitoring adopt IoT technology to monitor parameters such as fermentation temperature, pH, and aeration rate in real time (data transmission interval ≤ 30 min), and near-infrared spectroscopy is used for rapid detection at 10 min / batch to simultaneously verify collagen peptide content and antioxidant activity, and unqualified products are reworked.

[0011] This invention provides an improved method for processing coconut jelly to enhance its taste and quality, which has the following improvements and advantages compared to the prior art: Firstly, in the pretreatment of raw materials, the 800MPa high-pressure micro-jet homogenization uniformizes the coconut milk fat globules to ≤2μm, and the combination of 254nm ultraviolet light and 40℃ composite sterilization ensures thorough sterilization of the raw materials and makes the fat particles more evenly distributed, laying the foundation for a delicate taste in subsequent fermentation.

[0012] Secondly, in the functional enhancement stage of this invention, coconut jelly is soaked in a 2% collagen peptide solution (containing 0.1% vitamin C) for 2 hours under 30MPa pressure and 35℃ conditions, with a permeability ≥80% and a finished product collagen peptide ≥50mg / 100g, thereby enhancing the nutritional value of coconut jelly. Attached Figure Description

[0013] The present invention will be further explained below with reference to the accompanying drawings and embodiments: Figure 1 This is a schematic diagram comparing the raw material pretreatment process parameters and effects of the present invention; Figure 2 This is a schematic diagram comparing the key parameters and effects of the fermentation process in this invention; Figure 3 This is a schematic diagram comparing the post-processing and finished product quality of the present invention. Detailed Implementation

[0014] The present invention will now be described in detail, and the technical solutions in the embodiments of the present invention will be clearly and completely described. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0015] This invention provides a method for improving the processing technology of coconut jelly to enhance its taste and quality. The technical solution of this invention is as follows: Example 1: As Figure 1 - Figure 3 As shown, a method for improving coconut processing technology to enhance taste and quality includes coconut milk, natural plant juice and coconut water, as well as raw material pretreatment process, fermentation process formulation and control, post-processing and functional enhancement process and process and finished product monitoring.

[0016] Furthermore, the coconut milk contains ≥20% fat (0.85 parts), the natural plant juice content is 0.15 parts, and the coconut water contains 5%–7% sugar.

[0017] Furthermore, the pretreatment process of the raw materials includes high-pressure micro-jet homogenization and compound sterilization. High-pressure micro-jet homogenization uses 800MPa pressure to treat coconut milk, while simultaneously using fat globules with a particle size uniformity of ≤2μm. Compound sterilization uses ultraviolet light with a wavelength of 254nm, an irradiation time of 15 minutes, and a combined temperature of 40℃ for sterilization.

[0018] Furthermore, the fermentation process formulation and control include strain and expansion formulation, precise control of the fermentation process, deacidification process and functional component analysis. The strain and expansion formulation includes strain mixing and expansion nutrient medium. The strain mixing uses Acetobacter xylinum and Lactobacillus plantarum mixed at a mass ratio of 5:1, with a total mass of 3% to 5% of the fermentation broth. In continuous fed-batch culture, 20g of glucose, 5g of yeast extract and 1g of potassium dihydrogen phosphate are added per liter of fermentation broth. A gradient feeding method is used with an initial flow rate of 10mL / h, which is increased by 2mL / h every 6h to shorten the strain adaptation period to within 8h.

[0019] Furthermore, the formulation and control of the fermentation process also include precise control of the fermentation process, which includes temperature control, pH and aeration control. Temperature control includes the following steps: (1) Initially 30℃, increase by 1℃ every 12 hours, with a maximum of 38℃; (2) The fermentation cycle is about 72 to 96 hours. The content of glucan in the fermentation broth is monitored online by near-infrared spectroscopy. Fermentation is terminated when the content is ≥15g / L. pH and ventilation regulation includes the following steps: (1) Introduce sterile air containing 2% to 5% carbon dioxide, ventilate for 15 min and stop for 10 min, and dynamically adjust the pH to 4.2-4.5 by adjusting the carbon dioxide concentration; (2) After fermentation for 48 hours, reduce the carbon dioxide concentration to 2% to reduce the astringent taste caused by excessive acidity.

[0020] Furthermore, the post-processing and functional enhancement process includes a deacidification process and functional component analysis. The deacidification process employs electrodialysis technology, which removes organic acids (such as acetic acid) produced during fermentation through an ion exchange membrane at 25°C and 15V, ensuring that the total acid content of the coconut jelly is ≤0.5%. The functional component analysis includes the following steps: (1) Take a 2% collagen peptide solution, with deionized water as the solvent, and add 0.1% vitamin C as an antioxidant; (2) Soak the post-processed coconut in the above solution and treat it at 30 MPa pressure and 35℃ for 2 hours to make the collagen peptides penetrate evenly into the coconut with a penetration rate of ≥80%, and the collagen peptide content in the final product is ≥50mg / 100g.

[0021] Furthermore, the process and finished product monitoring adopts IoT technology to monitor parameters such as fermentation temperature, pH, and aeration rate in real time, with data transmission intervals of ≤30 minutes. Near-infrared spectroscopy is used for rapid detection at 10-minute intervals per batch, simultaneously verifying collagen peptide content and antioxidant activity. Non-conforming products are reworked.

[0022] Example 2: Figure 1 - Figure 3As shown, a method for improving coconut processing technology to enhance taste and quality includes raw material selection and pretreatment, fermentation, post-processing and functional enhancement. Raw material selection and pretreatment includes mixing coconut milk with 10% to 15% natural plant juice as fermentation raw material. The natural plant juice is aloe vera juice, and the sugar content of coconut water is between 5% and 7%. The fat content of coconut milk is not less than 20%. The coconut milk is processed using high-pressure micro-jet homogenization technology at 800 MPa.

[0023] Furthermore, the coconut milk undergoes ultraviolet-assisted low-temperature sterilization technology during raw material pretreatment.

[0024] Furthermore, the fermentation process employs a mixed culture of Acetobacter xylinum and Lactobacillus plantarum in a 5:1 ratio. The fermentation temperature is controlled using a gradient temperature control technology, with an initial temperature of 30°C and an increase of 1°C every 12 hours.

[0025] Furthermore, the pH value of fermentation is adjusted by controlling the carbon dioxide concentration in the fermentation broth, the carbon dioxide content in the introduced sterile air is 2% to 5%, and the aeration method for fermentation is pulse aeration.

[0026] Furthermore, the deacidification process in the post-treatment stage employs electrodialysis deacidification technology.

[0027] Furthermore, the functional enhancement step involves immersing the post-processed coconut jelly in a 2% solution containing functional ingredients, and then using a high-pressure osmosis technique at 30 MPa to allow the functional ingredients to penetrate into the coconut jelly. The functional ingredient is collagen peptides.

[0028] Furthermore, the fermentation process employs continuous fed-batch culture technology for microbial culture, and the fermentation time is determined using near-infrared spectroscopy online monitoring technology.

[0029] Furthermore, the quality control includes new indicators for the content of functional ingredients and antioxidant activity. The content of collagen peptides in the functional ingredients is not less than 50mg / 100g, and the DPPH free radical scavenging rate in the antioxidant activity is not less than 30%. The process is monitored using Internet of Things technology, and the finished product is tested using near-infrared spectroscopy rapid detection technology.

[0030] like Figures 1-3 In Example 1, each step better ensures the taste and quality of the coconut jelly. In the raw material pretreatment, the temperature and time parameters for compound sterilization are clearly defined and work synergistically, guaranteeing a more effective sterilization. The temperature and aeration control during fermentation are more meticulous, allowing for precise control of the fermentation process and reducing the impact of excessive acidity on taste. In post-processing and functional enhancement, the pressure, temperature, and time for collagen peptide penetration are more precisely controlled, ensuring effective penetration of functional components. Process monitoring is also more stringent, enabling timely detection and resolution of problems. Therefore, Example 1 is the optimal solution.

[0031] The foregoing description enables those skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for improving the processing of coconut jelly to enhance its taste and quality, comprising coconut milk, natural plant juice, and coconut water, characterized in that: It also includes raw material pretreatment processes, fermentation process formulation and control, post-treatment and functional enhancement processes, and process and finished product monitoring.

2. The method for improving coconut jelly processing to enhance taste and quality according to claim 1, characterized in that: The coconut milk has a fat content of ≥20% and is 0.85 parts, the natural plant juice content is 0.15 parts, and the coconut water has a sugar content of 5% to 7%.

3. The method for improving coconut processing technology to enhance taste and quality according to claim 1, characterized in that: The pretreatment process of the raw materials includes high-pressure micro-jet homogenization and compound sterilization. The high-pressure micro-jet homogenization uses 800MPa pressure to treat coconut milk and simultaneously uses fat globules with a particle size of ≤2μm. The compound sterilization uses ultraviolet light with a wavelength of 254nm for 15 minutes and a combined temperature of 40℃ for sterilization.

4. The method for improving coconut processing technology to enhance taste and quality according to claim 1, characterized in that: The fermentation process formulation and control include strain and expansion formula, precise control of fermentation process, deacidification process and functional component analysis. The strain and expansion formula includes strain mixing and expansion nutrient medium. The strain mixing uses Acetobacter xylinum and Lactobacillus plantarum in a mass ratio of 5:1, with a total mass of 3% to 5% of the fermentation broth. In continuous fed-batch culture, 20g of glucose, 5g of yeast extract and 1g of potassium dihydrogen phosphate are added per liter of fermentation broth. The gradient feeding method is used with an initial flow rate of 10mL / h, which is increased by 2mL / h every 6h to shorten the strain adaptation period to within 8h.

5. The method for improving coconut jelly processing to enhance taste and quality according to claim 1, characterized in that: The fermentation process formulation and control also includes precise control of the fermentation process, which includes temperature control, pH and aeration control. The temperature control includes the following steps: (1) Initially 30℃, increase by 1℃ every 12 hours, with a maximum of 38℃; (2) The fermentation cycle is about 72 to 96 hours. The content of glucan in the fermentation broth is monitored online by near-infrared spectroscopy. Fermentation is terminated when the content is ≥15g / L. The pH and ventilation regulation includes the following steps: (1) Introduce sterile air containing 2% to 5% carbon dioxide, ventilate for 15 min and stop for 10 min, and dynamically adjust the pH to 4.2-4.5 by adjusting the carbon dioxide concentration; (2) After fermentation for 48 hours, reduce the carbon dioxide concentration to 2% to reduce the astringent taste caused by excessive acidity.

6. The method for improving coconut jelly processing to enhance taste and quality according to claim 1, characterized in that: The post-processing and functional enhancement process includes a deacidification process and functional component analysis. The deacidification process uses electrodialysis deacidification technology, which removes organic acids produced during fermentation through an ion exchange membrane at 25°C and 15V, ensuring that the total acid content of the coconut jelly is ≤0.5%. The functional component analysis includes the following steps: (1) Take a 2% collagen peptide solution, with deionized water as the solvent, and add 0.1% vitamin C as an antioxidant; (2) Soak the post-processed coconut in the above solution and treat it at 30MPa pressure and 35℃ for 2 hours to allow collagen peptides to penetrate evenly into the coconut. The final product contains ≥50mg / 100g of collagen peptides.

7. The method for improving coconut processing technology to enhance taste and quality according to claim 1, characterized in that: The process and finished product monitoring adopt IoT technology to monitor parameters such as fermentation temperature, pH, and aeration rate in real time, and near-infrared spectroscopy is used for rapid detection at 10 min / batch to simultaneously verify collagen peptide content and antioxidant activity. Unqualified products are reworked.

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