Processing method of coconut flavor food and product thereof
By modifying the coconut processing technology, the problems of extensibility and adhesion of gluten-free dough were solved, enabling efficient production of coconut-flavored foods that meet clean label requirements.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
- Filing Date
- 2026-03-18
- Publication Date
- 2026-05-12
AI Technical Summary
In gluten-free or low-gluten flour systems, dough has poor extensibility, weak cohesion, and insufficient gas retention, leading to difficulties in shaping, easy shrinkage and cracking, and easy adhesion to the baking pan at high temperatures, affecting product appearance and demolding efficiency. At the same time, existing improvers do not meet the requirements of the "clean label".
The process involves processing coconuts, cooling the mature coconut meat to below the melting point of coconut oil to solidify the oil, separating low-fat coconut milk and high-fat coconut residue, modifying coconut fiber using high-pressure homogenization and fluid cavitation emulsification technology to form an O/W type emulsion, spray drying it into coconut fiber powder, and then mixing it with coconut water powder to make dough for baking.
It achieves efficient physical separation of the oil phase and the water phase, improves the extensibility and stability of the dough, reduces the proportion of cracks in baked goods and the phenomenon of sticking to the baking tray, and meets the needs of healthy baked goods.
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Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, specifically to a processing method for coconut-flavored food and its product. Background Technology
[0002] In the development of baked goods using gluten-free or low-gluten flour systems, the lack of a three-dimensional network structure formed by gluten proteins generally results in dough with poor extensibility, weak cohesion, and insufficient gas retention. This leads to difficulties in shaping, easy shrinkage and cracking during baking, and a dry, hard texture with a rough mouthfeel. Furthermore, the dough is prone to sticking to the baking pan at high temperatures, severely impacting product appearance and demolding efficiency. To compensate for these structural defects, the industry commonly relies on adding hydrophilic colloids such as xanthan gum, guar gum, and hydroxypropyl methylcellulose, or introducing emulsifiers and oils as modifiers. However, these exogenous additives not only increase the complexity of the formulation and production costs but also contradict current consumer demand for "clean label," "zero additives," and "all-natural" foods, thus limiting the market acceptance of healthy baked goods.
[0003] Coconut, as a natural plant resource, produces a large amount of defatted coconut meal after coconut milk or coconut oil is extracted. Rich in dietary fiber and with a mild flavor, it can theoretically be used as a functional ingredient in baked goods, achieving high-value utilization of this byproduct. However, traditional coconut processing techniques suffer from low efficiency, harsh conditions, and low added value: conventional room-temperature pressing yields coconut milk with high fat content, high viscosity, and poor stability, requiring centrifugation or prolonged settling to break the emulsion; the defatting process often relies on multiple pressing, heating, stirring, and filtering processes, which are not only energy-intensive and time-consuming but also easily lead to the loss of water-soluble nutrients (such as vitamin C) and damage the natural flavor and active substances of coconut oil. More importantly, the resulting coconut fiber or defatted coconut meal is not effectively modified, resulting in coarse particles, a hydrophobic surface, poor hydrophilicity, and a lack of viscoelasticity and film-forming ability. Adding it directly to dough can interfere with moisture distribution, weaken cohesion, further deteriorate dough extensibility, and exacerbate cracking and sticking during baking due to localized stress concentration.
[0004] In addition, other components in coconut processing, such as coconut water powder, although rich in sugars and minerals, are highly hygroscopic and easily clump and harden after spraying or freeze-drying, limiting their use in premixed powder systems with high fluidity requirements. Commercially available coconut milk powder or compound coconut milk powder generally rely on carriers such as maltodextrin and emulsifiers such as sodium caseinate and monoglycerides to maintain processing performance and rehydration stability, making it difficult to meet the market demand for vegan, allergen-free, and "zero-additive" products.
[0005] Although existing studies have attempted to modify coconut fiber through enzymatic hydrolysis, alkali treatment, or high-pressure homogenization, these methods still have significant limitations: enzymatic methods are costly and time-consuming; alkali treatment conditions are harsh, easily damaging nutrients and posing a risk of chemical residues; while high-pressure homogenization can refine particles, it is difficult to simultaneously and significantly improve its hydrophilicity, film-forming properties, and structural support function in dough. More importantly, coconut fiber powder obtained through traditional physical grinding has poor dispersibility in water, slow rehydration, and is prone to sedimentation and stratification, failing to form a stable suspension system and thus failing to meet the requirements of ready-to-use baking ingredients for both instant solubility and storage stability. Summary of the Invention
[0006] To address the aforementioned problems, a first aspect of the present invention provides a method for processing coconut-flavored food, comprising the following steps:
[0007] Step S1, Raw material pretreatment and grinding: Crack the shell of the mature coconut, take out the coconut water A, peel off the coconut meat B, and wash and grind the coconut meat B to obtain coconut meat particles C;
[0008] Step S2, coconut oil solidification: Cool coconut meat particles C to make the temperature of coconut meat particles C lower than the melting point of coconut oil, and solidify the oil to obtain coconut meat particles D;
[0009] Step S3, separating low-fat coconut milk: coconut meat particles D are pressed and separated to obtain high-fat coconut residue E and low-fat coconut milk F;
[0010] Step S4, coconut oil liquefaction: Heat the high-fat coconut residue E to make the temperature of the high-fat coconut residue E higher than the melting point of coconut oil, so as to liquefy the fat and obtain coconut residue G;
[0011] Step S5, Separating coconut oil: Coconut residue G is pressed and separated to obtain coconut oil H and coconut fiber I;
[0012] Step S6, Coconut fiber washing: Coconut fiber I is washed to obtain coconut fiber J;
[0013] Step S7, In-situ cavitation emulsification of coconut fiber: Water is added to coconut fiber J, which is then ground and refined, homogenized under high pressure in a multi-stage circulation, and then subjected to fluid cavitation emulsification, so that the residual coconut oil is wrapped by the expanded fiber in the form of microdroplets to form an O / W type emulsion.
[0014] Step S8, Preparation of coconut fiber powder: O / W type emulsion is spray-dried to produce coconut fiber powder;
[0015] Step S9, preparing coconut water powder: homogenize coconut water A and coconut oil H, and spray dry to obtain coconut water powder;
[0016] Step S10, Coconut-based composite flour formulation: Mix coconut fiber powder, coconut water powder, rice flour, starch, sugar, and water evenly to form dough I, which is then kneaded, shaped, and baked to produce coconut-flavored food.
[0017] As a preferred technical solution, the coconut meat particles C in step S1 have a particle size of 1 mm to 3 mm; and the grinding temperature is 20℃ to 25℃.
[0018] As a preferred technical solution, the curing temperature in step S2 is 14℃~16℃, and the curing time is 30 minutes~45 minutes. The curing temperature is lower than the melting point of coconut oil, allowing more than 90% of the triglycerides and other oils in the coconut meat to fully crystallize into solid microcrystals, while the water remains in a liquid state.
[0019] As a preferred technical solution, the pressing temperature in step S3 is 14℃~16℃, the pressing time is 5 minutes~10 minutes, and the pressing pressure is 0.3MPa~0.5MPa. The low-fat coconut milk has a fat content that is more than 70% lower than that of the original coconut milk, while being rich in protein, carbohydrates, minerals, and natural flavor substances. This low-fat coconut milk can be directly used to produce low-fat coconut milk beverages, coconut milk pudding, coconut yogurt, and other healthy foods. High-fat coconut residue contains approximately 50%~60% solids by mass.
[0020] As a preferred technical solution, the liquefaction temperature in step S4 is 33℃~37℃, and the liquefaction time is 20 minutes~30 minutes. The liquefaction temperature is higher than the upper limit of the melting point of coconut oil (28℃) to ensure that all crystalline fats are completely melted into a liquid state, allowing the oil to be fully released from the fibrous matrix and aggregated.
[0021] As a preferred technical solution, the pressing temperature in step S5 is 33℃~37℃, the pressing time is 8 minutes~12 minutes, and the pressing pressure is 0.4MPa~0.6MPa. Liquid virgin coconut oil is obtained, with an acid value <2 mg KOH / g and a peroxide value <2 meq / kg, meeting the standards for cold-pressed edible oils. This oil retains its natural coconut aroma, requires no refining, and can be directly used in the food, cosmetics, or pharmaceutical fields.
[0022] As a preferred technical solution, the washing solution in step S6 is deionized water, and the mass ratio of deionized water to coconut residue I is (2-3):1; the washing temperature is 33℃-37℃; and the washing time is 8 minutes-10 minutes.
[0023] As a preferred technical solution, in step S7, the solid content of the O / W emulsion is 15%–40%, the pressure of high-pressure homogenization is 150 MPa–200 MPa, the number of high-pressure homogenizations is 2, the pressure of the second homogenization is lower than that of the first, the temperature of high-pressure homogenization is 50℃–80℃, the particle size of the O / W emulsion is 10 micrometers–20 micrometers, and the pressure of cavitation emulsification is 100 MPa–200 MPa, so that the coconut milk passes through a 50 μm–100 μm microchannel at a speed of 200 m / s–300 m / s, and is circulated 3 times.
[0024] As a preferred technical solution, the moisture content of the coconut fiber powder in step S8 is ≤10%; the specific method of the spray drying method is as follows: the slurry is pumped into the high-speed centrifugal atomizing disc at the top of the spray drying tower at a temperature of 30℃~40℃, and the rotation speed is 15000 rpm~20000 rpm to disperse the liquid into fine droplets; at the same time, hot air enters from the top of the tower in parallel, the inlet air temperature is controlled between 160℃~190℃, and the outlet air temperature is stably maintained between 75℃~90℃.
[0025] As a preferred technical solution, the mass ratio of coconut water A to coconut oil H in step S9 is 100:(2-4); the homogenization rate is 8000 rpm to 12000 rpm, the homogenization time is 3 minutes to 5 minutes, and the homogenization temperature is 35℃ to 45℃; the specific method of the spray drying method is as follows: the slurry is pumped into the high-speed centrifugal atomizing disc at the top of the spray drying tower at a temperature of 30℃ to 40℃, with a rotation speed of 15000 rpm to 20000 rpm, dispersing the liquid into fine droplets. Simultaneously, hot air enters from the top of the tower in parallel flow, with the inlet air temperature controlled between 160℃ and 180℃, and the outlet air temperature stably maintained between 80℃ and 90℃.
[0026] As a preferred technical solution, the mass ratio of coconut fiber powder, coconut water powder, flour, starch, sugar, and water in step S10 is 1:(0.01~0.05):(0.4~0.8):(0.4~0.8):(0.2~0.4):(1~1.6);
[0027] The shaping method is as follows: place the dough on a baking tray, without lining it with parchment paper or greasing it, and roll the dough directly with a rolling pin to a thickness of 2 mm to 3 mm; the baking method is as follows: preheat the oven to about 230℃ to 260℃, place the shaped dough in the oven, and bake for 12 minutes.
[0028] In a second aspect, the present invention provides a coconut-flavored food product, which is made by the processing method of the first aspect.
[0029] A third aspect of the present invention provides a method for reducing surface cracks in baked goods, the method employing the processing method of the first aspect.
[0030] A fourth aspect of the present invention provides a method for reducing the proportion of baked goods sticking to a baking pan, the method employing the processing method of the first aspect.
[0031] The present invention achieves the following technical effects through the above technical solutions:
[0032] (1) This invention utilizes the principle of solid-liquid phase change of oils and fats. By cooling coconut meat to below the melting point of coconut oil before pressing, the fat content of the obtained coconut milk is significantly reduced, resulting in a microemulsion liquid that does not require demulsification and retains water-soluble nutrients more completely. At a temperature below the melting point of coconut oil but above the freezing point of water, coconut oil is adsorbed and retained by the coconut meat fiber network in the form of solid microcrystals, while water and soluble substances are freely separated in a liquid state, thereby achieving efficient physical separation of the oil phase and the water phase.
[0033] (2) By adding coconut oil, the moisture absorption rate of coconut water powder is effectively reduced and the tendency to clump is inhibited.
[0034] (3) Coconut fiber powder significantly improves the extensibility of dough, reduces the proportion of cracks on the surface of baked goods, and reduces the proportion of baked goods sticking to the baking pan.
[0035] (4) Improve the solubility of coconut fiber powder and the emulsification stability of its solution through fluid cavitation process. Detailed Implementation
[0036] To make the above-mentioned objectives, features and advantages of the present invention more apparent and understandable, the applicant has provided a detailed explanation and analysis through specific comparative examples and embodiments.
[0037] Example 1
[0038] Step S1, Raw material pretreatment and grinding: The mature coconut is cracked open, the coconut water A is taken out, and the coconut meat B is separated. The coconut meat B is washed and ground to obtain coconut meat particles C; the particle size of the coconut meat particles C is 1mm; the grinding temperature is 20℃.
[0039] Step S2, coconut oil curing: Cool coconut meat particles C to make the temperature of coconut meat particles C lower than the melting point of coconut oil, and perform oil curing to obtain coconut meat particles D; the curing temperature is 14℃ and the curing time is 30 minutes.
[0040] Step S3, separating low-fat coconut milk: Coconut meat particles D are pressed to separate high-fat coconut residue E and low-fat coconut milk F; the pressing temperature is 14℃, the pressing time is 5 minutes, and the pressing pressure is 0.3MPa;
[0041] Step S4, coconut oil liquefaction: Heat high-fat coconut residue E to make the temperature of high-fat coconut residue E higher than the melting point of coconut oil, and liquefy the fat to obtain coconut residue G; the liquefaction temperature is 33℃ and the liquefaction time is 20 minutes.
[0042] Step S5, Separating coconut oil: Coconut residue G is pressed to separate coconut oil H and coconut fiber I; the pressing temperature is 33℃, the pressing time is 8 minutes, and the pressing pressure is 0.4MPa;
[0043] Step S6, Coconut fiber washing: Coconut fiber I is washed to obtain coconut fiber J; the washing solution is deionized water, and the mass ratio of deionized water to coconut residue I is 2:1; the washing temperature is 33℃; the washing time is 8 minutes.
[0044] Step S7, In-situ cavitation emulsification of coconut fiber: Water is added to coconut fiber J, which is then ground and refined, subjected to multi-stage high-pressure homogenization, and then cavitation emulsification is performed. This allows residual coconut oil to be encapsulated in the form of microdroplets by the expanded fibers, forming an O / W type emulsion. The solid content of the O / W type emulsion is 15%, the high-pressure homogenization pressure is 150 MPa, the high-pressure homogenization is performed twice, with the second pressure lower than the first, the high-pressure homogenization temperature is 50℃, the particle size of the O / W type emulsion is 10 micrometers, and the cavitation emulsification pressure is 100 MPa, allowing the coconut milk to pass through a 50 μm microchannel at a speed of 200 m / s, and the process is repeated 3 times.
[0045] Step S8, preparing coconut fiber powder: O / W type emulsion is spray-dried to prepare coconut fiber powder; the moisture content of the coconut fiber powder is 5%;
[0046] The specific method of the spray drying method is as follows: the slurry is pumped into the high-speed centrifugal atomizing disc at the top of the spray drying tower at a temperature of 30°C, with a rotation speed of 15,000 revolutions per minute, to disperse the liquid into fine droplets; at the same time, hot air enters from the top of the tower in parallel flow, with the inlet air temperature controlled at 160°C and the outlet air temperature stably maintained at 75°C.
[0047] Step S9, preparing coconut water powder: Coconut water A and coconut oil H are homogenized and mixed, and then spray-dried to obtain coconut water powder; the mass ratio of coconut water A to coconut oil H is 100:2; the homogenization rate is 8000 rpm, the homogenization time is 3 minutes, and the homogenization temperature is 35℃.
[0048] The specific method of the spray drying method is as follows: the slurry is pumped into a high-speed centrifugal atomizing disc at the top of the spray drying tower at a temperature of 30°C, with a rotation speed of 15,000 revolutions per minute, dispersing the liquid into fine droplets. Simultaneously, hot air enters from the top of the tower in a parallel flow, with the inlet air temperature controlled at 160°C and the outlet air temperature stably maintained at 80°C.
[0049] Step S10, Coconut-based composite flour formulation: Mix coconut fiber powder, coconut water powder, rice flour, starch, sugar, and water evenly to form dough I, which is then kneaded, shaped, and baked to produce baked goods. The mass ratio of coconut fiber powder, coconut water powder, flour, starch, sugar, and water is 1:0.01:0.4:0.4:0.2:1.
[0050] The shaping method is as follows: place the dough on a regular baking tray (no need to line with parchment paper or grease), and roll the dough directly with a rolling pin to a thickness of 2 mm; the baking method is as follows: preheat the oven to about 230°C, place the shaped dough in the oven, and bake for 12 minutes.
[0051] Example 2
[0052] Step S1, Raw material pretreatment and grinding: The mature coconut is cracked open, the coconut water A is taken out, and the coconut meat B is separated. The coconut meat B is washed and ground to obtain coconut meat particles C; the particle size of the coconut meat particles C is 2 mm; the grinding temperature is 22℃.
[0053] Step S2, coconut oil curing: Cool coconut meat particles C to make the temperature of coconut meat particles C lower than the melting point of coconut oil, and perform oil curing to obtain coconut meat particles D; the curing temperature is 15℃ and the curing time is 40 minutes.
[0054] Step S3, separating low-fat coconut milk: Coconut meat particles D are pressed to separate high-fat coconut residue E and low-fat coconut milk F; the pressing temperature is 15℃, the pressing time is 7 minutes, and the pressing pressure is 0.4MPa;
[0055] Step S4, coconut oil liquefaction: Heat high-fat coconut residue E to make the temperature of high-fat coconut residue E higher than the melting point of coconut oil, and liquefy the fat to obtain coconut residue G; the liquefaction temperature is 35℃ and the liquefaction time is 25 minutes.
[0056] Step S5, Separating coconut oil: Coconut residue G is pressed to separate coconut oil H and coconut fiber I; the pressing temperature is 35℃, the pressing time is 10 minutes, and the pressing pressure is 0.5MPa;
[0057] Step S6, Coconut fiber washing: Coconut fiber I is washed to obtain coconut fiber J; the washing solution is deionized water, and the mass ratio of deionized water to coconut residue I is 2:1; the washing temperature is 35℃; the washing time is 9 minutes.
[0058] Step S7, In-situ cavitation emulsification of coconut fiber: Water is added to coconut fiber J, which is then ground and refined, subjected to multi-stage high-pressure homogenization, and then cavitation emulsification is performed. This allows residual coconut oil to be encapsulated in the form of microdroplets by the expanded fibers, forming an O / W type emulsion. The solid content of the O / W type emulsion is 30%, the high-pressure homogenization pressure is 180 MPa, the high-pressure homogenization is performed twice, with the second pressure lower than the first, the high-pressure homogenization temperature is 60℃, the particle size of the O / W type emulsion is 15 micrometers, and the cavitation emulsification pressure is 150 MPa, allowing the coconut milk to pass through a 70 μm microchannel at a speed of 250 m / s, and the process is repeated 3 times.
[0059] Step S8, preparing coconut fiber powder: O / W type emulsion is spray-dried to prepare coconut fiber powder; the moisture content of the coconut fiber powder is 4%;
[0060] The specific method of the spray drying method is as follows: the slurry is pumped into the high-speed centrifugal atomizing disc at the top of the spray drying tower at a temperature of 35°C, with a rotation speed of 18,000 revolutions per minute, to disperse the liquid into fine droplets; at the same time, hot air enters from the top of the tower in parallel flow, with the inlet air temperature controlled at 170°C and the outlet air temperature stably maintained at 85°C.
[0061] Step S9, preparing coconut water powder: Coconut water A and coconut oil H are homogenized and mixed, and then spray-dried to obtain coconut water powder; the mass ratio of coconut water A to coconut oil H is 100:3; the homogenization rate is 10000 rpm, the homogenization time is 4 minutes, and the homogenization temperature is 40℃.
[0062] The specific method of the spray drying method is as follows: the slurry is pumped into a high-speed centrifugal atomizing disc at the top of the spray drying tower at a temperature of 35°C, with a rotation speed of 18,000 revolutions per minute, dispersing the liquid into fine droplets. Simultaneously, hot air enters from the top of the tower in a parallel flow, with the inlet air temperature controlled at 170°C and the outlet air temperature stably maintained at 85°C.
[0063] Step S10, Coconut-based composite flour formulation: Mix coconut fiber powder, coconut water powder, rice flour, starch, sugar, and water evenly to form dough I, which is then kneaded, shaped, and baked to produce baked goods. The mass ratio of coconut fiber powder, coconut water powder, flour, starch, sugar, and water is 1:0.03:0.6:0.6:0.3:1.3.
[0064] The shaping method is as follows: place the dough on a regular baking tray (no need to line with parchment paper or grease), and roll the dough directly with a rolling pin to a thickness of 2mm; the baking method is as follows: preheat the oven to about 250℃, place the shaped dough in the oven, and bake for 12 minutes.
[0065] Example 3
[0066] Step S1, Raw material pretreatment and grinding: The mature coconut is cracked open, the coconut water A is taken out, and the coconut meat B is separated. The coconut meat B is washed and ground to obtain coconut meat particles C; the particle size of the coconut meat particles C is 3 mm; the grinding temperature is 25℃.
[0067] Step S2, coconut oil curing: Cool coconut meat particles C to make the temperature of coconut meat particles C lower than the melting point of coconut oil, and perform oil curing to obtain coconut meat particles D; the curing temperature is 16℃ and the curing time is 45 minutes.
[0068] Step S3, separating low-fat coconut milk: Coconut meat particles D are pressed to separate high-fat coconut residue E and low-fat coconut milk F; the pressing temperature is 16℃, the pressing time is 10 minutes, and the pressing pressure is 0.5MPa;
[0069] Step S4, coconut oil liquefaction: Heat high-fat coconut residue E to make the temperature of high-fat coconut residue E higher than the melting point of coconut oil, and liquefy the fat to obtain coconut residue G; the liquefaction temperature is 37°C and the liquefaction time is 30 minutes.
[0070] Step S5, Separating coconut oil: Coconut residue G is pressed to separate coconut oil H and coconut fiber I; the pressing temperature is 37℃, the pressing time is 12 minutes, and the pressing pressure is 0.6MPa;
[0071] Step S6, Coconut fiber washing: Coconut fiber I is washed to obtain coconut fiber J; the washing solution is deionized water, and the mass ratio of deionized water to coconut residue I is 3:1; the washing temperature is 37℃; the washing time is 10 minutes.
[0072] Step S7, In-situ cavitation emulsification of coconut fiber: Water is added to coconut fiber J, which is then ground and refined, subjected to multi-stage high-pressure homogenization, and then cavitation emulsification is performed. This allows residual coconut oil to be encapsulated in the form of microdroplets by the expanded fibers, forming an O / W type emulsion. The solid content of the O / W type emulsion is 40%, the high-pressure homogenization pressure is 200 MPa, the high-pressure homogenization is performed twice, with the second pressure lower than the first, the high-pressure homogenization temperature is 80℃, the particle size of the O / W type emulsion is 20 micrometers, and the cavitation emulsification pressure is 200 MPa, allowing the coconut milk to pass through a 100 μm microchannel at a speed of 300 m / s, and the process is repeated 3 times.
[0073] Step S8, preparing coconut fiber powder: O / W type emulsion is spray-dried to prepare coconut fiber powder; the moisture content of the coconut fiber powder is 3%;
[0074] The specific method of the spray drying method is as follows: the slurry is pumped into the high-speed centrifugal atomizing disc at the top of the spray drying tower at a temperature of 40°C, with a rotation speed of 20,000 revolutions per minute, to disperse the liquid into fine droplets; at the same time, hot air enters from the top of the tower in parallel flow, with the inlet air temperature controlled at 190°C and the outlet air temperature stably maintained at 90°C.
[0075] Step S9, preparing coconut water powder: Coconut water A and coconut oil H are homogenized and mixed, and then spray-dried to obtain coconut water powder; the mass ratio of coconut water A to coconut oil H is 100:4; the homogenization rate is 12000 rpm, the homogenization time is 5 minutes, and the homogenization temperature is 45℃.
[0076] The specific method of the spray drying method is as follows: the slurry is pumped into a high-speed centrifugal atomizing disc at the top of the spray drying tower at a temperature of 40°C, with a rotation speed of 20,000 revolutions per minute, dispersing the liquid into fine droplets. Simultaneously, hot air enters from the top of the tower in a parallel flow, with the inlet air temperature controlled at 180°C and the outlet air temperature stably maintained at 90°C.
[0077] Step S10, Coconut-based composite flour formulation: Mix coconut fiber powder, coconut water powder, rice flour, starch, sugar, and water evenly to form dough I, which is then kneaded, shaped, and baked to produce baked goods. The mass ratio of coconut fiber powder, coconut water powder, flour, starch, sugar, and water is 1:0.05:0.8:0.8:0.4:1.6.
[0078] The shaping method is as follows: place the dough on a regular baking tray (no need to line with parchment paper or grease), and roll the dough directly with a rolling pin to a thickness of 3 mm; the baking method is as follows: preheat the oven to about 260°C, place the shaped dough in the oven, and bake for 12 minutes.
[0079] Comparative Example 1
[0080] The coconut oil that has not undergone step S2 solidification is directly proceeded to step S3 to separate the coconut milk, while controlling the pressing temperature at 33℃~37℃. Other steps and parameters are the same as in Example 1.
[0081] The main quality indicators of the coconut milk prepared in Example 1 and the low-fat coconut milk F prepared in Example 1 will be compared below. Vitamin C retention rate = the ratio of the total vitamin C in the coconut milk to the total vitamin C in the coconut meat before pressing.
[0082] Traditional direct pressing at room temperature yields high-fat coconut milk with a high fat content, resulting in a thick, milky-white emulsion that requires centrifugation or demulsification. This invention, by cooling the coconut meat below the freezing point of coconut oil before pressing, significantly reduces the fat content of the resulting coconut milk, producing a microemulsion-like liquid that eliminates the need for demulsification and more completely preserves water-soluble nutrients. At a temperature below the melting point of coconut oil but above the freezing point of water, the coconut oil is adsorbed and retained in solid microcrystal form by the coconut meat fiber network, while water and soluble substances freely precipitate out in a liquid state. This achieves highly efficient physical separation of the oil and water phases, effectively separating the coconut oil from the coconut milk.
[0083] Table 1: Comparison Results of Coconut Milk
[0084]
[0085] Comparative Example 2
[0086] In step S9, the coconut water powder preparation step, no coconut oil was added, and the other steps and parameters were the same as in Example 1.
[0087] Take 1.0g of coconut water powder from Example 1 and Comparative Example 2, place it in an aluminum dish, put it in a constant temperature and humidity chamber (25℃, 75%RH), treat for 24 h, take it out and weigh it, record the mass change, and calculate the moisture absorption rate: Moisture absorption rate (%) = (Wt−W0) / W0×100%, where W0 is the initial dry weight and Wt is the weight when taken out.
[0088] The test results are shown in the table below. Adding coconut oil can effectively reduce the moisture absorption rate and clumping tendency of coconut water powder. Coconut oil can form a hydrophobic barrier on the surface of coconut water powder particles, physically blocking the penetration of moisture from the environment, thereby inhibiting adhesion and hardening caused by moisture absorption and improving the physical stability of coconut water powder.
[0089] Table 2: Comparison Results of Hygroscopicity of Coconut Water Powder
[0090]
[0091] Comparative Example 3
[0092] In step S10, when preparing the coconut-based composite flour, rice flour is used instead of coconut fiber powder, and the other steps and parameters are the same as in Example 1.
[0093] The extensibility (extensibility: the maximum length of dough before it breaks) of the dough was determined according to GB / T 14615-2019 "Test of Rheological Properties of Wheat Flour Dough - Tensile Test Method". The sample dough was cylindrical, 120 mm long and 10 mm in diameter.
[0094] The experimental results are shown in the table below. Coconut fiber powder can significantly improve the extensibility of dough. Rich in insoluble dietary fiber, coconut fiber powder forms a physical cross-linked network in the dough, acting as a skeletal support similar to gluten. Simultaneously, its high water-holding capacity effectively locks in moisture, maintaining a soft and moist matrix environment in the dough. Furthermore, the coconut oil remaining in the coconut fiber powder is evenly dispersed during kneading and adsorbed onto the surfaces of starch, protein, and fiber particles, forming a lubricating interface and significantly reducing internal frictional resistance between particles. This multi-synergistic mechanism of "skeletal support + water retention + lubrication" allows the internal components of the dough to slide and rearrange more easily when stretched, effectively dispersing stress and preventing localized brittle fracture, thereby significantly improving overall extensibility, stretchability, and fracture resistance.
[0095] Table 3: Comparison Results of Dough Extensibility
[0096]
[0097] Evaluation of the baking stability of the dough: The proportion of surface cracks and the proportion of dough sticking to the baking pan were statistically analyzed in the baked products (coconut flavored food) prepared in Example 1 and Comparative Example 3.
[0098] The test results are shown in the table below. Coconut fiber powder can significantly reduce the proportion of cracks on the surface of baked goods (coconut-flavored foods) and reduce the proportion of baked goods (coconut-flavored foods) sticking to the baking tray.
[0099] On the one hand, coconut fiber has high water retention capacity, slowly releasing moisture during baking, alleviating internal stress concentration caused by rapid water loss, and thus inhibiting surface cracking. On the other hand, the three-dimensional fiber network it forms acts as a skeletal support at high temperatures, enhancing the thermal stability of the dough and preventing structural collapse and the seepage of sticky components such as gelatinized starch. At the same time, the accompanying coconut oil migrates to the interface between the product and the baking pan, forming a hydrophobic lubricating layer, further preventing sticky substances from directly contacting the baking pan and synergistically reducing the risk of sticking.
[0100] Table 4: Proportion of cracks and adhesion to baking trays in baked goods
[0101]
[0102] Comparative Example 4
[0103] In step S7, only high-pressure homogenization was performed, and fluid cavitation emulsification was not performed. Other steps and parameters were the same as in Example 1.
[0104] Add 1 part coconut fiber powder to 5 parts 70℃ water, stir at 200 rpm to dissolve, and record the time it takes to completely dissolve; after it is completely dissolved, let it stand for 30 minutes and observe the separation.
[0105] The experimental results are shown in the table below. Fluid cavitation significantly improves the solubility and emulsion stability of coconut fiber powder. During cavitation, microbubbles generated in the fluid burst instantaneously on or inside the coconut fiber surface, releasing high-intensity shock waves and microjets. This causes the originally dense cellulose network to break, swell, and become microporous, greatly increasing the specific surface area and exposing more hydrophilic groups, thereby significantly improving its wettability and dispersibility (i.e., solubility) in water. Simultaneously, the porous and loose fiber particles formed by cavitation possess excellent oil adsorption capacity, efficiently encapsulating free coconut oil droplets. During rehydration, these particles spontaneously anchor at the oil-water interface, constructing a stable Pickering emulsion structure, effectively preventing stratification, oil separation, or precipitation, achieving high rehydration stability without external additives. Furthermore, cavitation treatment also endows coconut fiber with natural anti-caking properties, further ensuring the powder's flowability and redispersibility.
[0106] Table 5: Solubility of coconut fiber powder and emulsification stability of the solution
Claims
1. A processing method for a coconut-flavored food, characterized in that, Includes the following steps: Step S1, Raw material pretreatment and grinding: Crack the shell of the mature coconut, take out the coconut water A, peel off the coconut meat B, and wash and grind the coconut meat B to obtain coconut meat particles C; Step S2, coconut oil solidification: Cool coconut meat particles C to make the temperature of coconut meat particles C lower than the melting point of coconut oil, and solidify the oil to obtain coconut meat particles D; Step S3, separating low-fat coconut milk: coconut meat particles D are pressed and separated to obtain high-fat coconut residue E and low-fat coconut milk F; Step S4, coconut oil liquefaction: Heat the high-fat coconut residue E to make the temperature of the high-fat coconut residue E higher than the melting point of coconut oil, so as to liquefy the fat and obtain coconut residue G; Step S5, Separating coconut oil: Coconut residue G is pressed and separated to obtain coconut oil H and coconut fiber I; Step S6, Coconut fiber washing: Coconut fiber I is washed to obtain coconut fiber J; Step S7, coconut fiber fluid cavitation emulsification: Water is added to coconut fiber J, which is then ground and refined, homogenized under high pressure in a multi-stage circulation, and then subjected to fluid cavitation emulsification so that the residual coconut oil is wrapped in the expanded fiber in the form of microdroplets to form an O / W type emulsion. Step S8, Preparation of coconut fiber powder: O / W type emulsion is spray-dried to produce coconut fiber powder; Step S9, preparing coconut water powder: homogenize coconut water A and coconut oil H, and spray dry to obtain coconut water powder; Step S10, Coconut-based composite flour formulation: Mix coconut fiber powder, coconut water powder, rice flour, starch, sugar, and water evenly to form dough I, which is then kneaded, shaped, and baked to produce coconut-flavored food.
2. The processing method according to claim 1, characterized in that, In step S2, the curing temperature is 14℃~16℃ and the curing time is 30 minutes~45 minutes.
3. The processing method according to claim 2, characterized in that, In step S4, the liquefaction temperature is 33℃~37℃, and the liquefaction time is 20 minutes~30 minutes.
4. The processing method according to claim 3, characterized in that, In step S7, the pressure of cavitation emulsification is 100 MPa to 200 MPa, so that the coconut milk passes through a 50 μm to 100 μm microchannel at a speed of 200 m / s to 300 m / s, and is circulated 3 times.
5. A coconut-flavored food product, characterized in that, The coconut-flavored food is made using the processing method described in claim 1.
6. A method for reducing surface cracks in baked goods, characterized in that, The method described herein employs the processing method as described in claim 1.
7. A method for reducing the proportion of baked goods sticking to a baking pan, characterized in that, The method described herein employs the processing method as described in claim 1.