46 results about "Coconut cream" patented technology

The invention relates to the technical field of foods and relates to fermented coconut cream / coconut pulp juice, coconut yogurt and preparation methods of fermented coconut cream / coconut pulp juice and coconut yogurt. The preparation method of the fermented coconut cream / coconut pulp juice comprises the following steps: removing partial grease from coconut cream / coconut pulp juice, and carrying out sterilization and cooling, so as to obtain a fermented raw material; and adding a first fermentation strain into the fermented raw material, so as to obtain the fermented coconut cream / coconut pulp juice. The preparation method of the coconut yogurt comprises the following steps: respectively and independently fermenting the coconut cream / coconut pulp juice and a milk product, so as to obtain the fermented coconut cream / coconut pulp juice and fermented yogurt; and mixing the fermented coconut cream / coconut pulp juice with the fermented yogurt with the fermented yogurt in proportion, and carrying out blending and sterilization, so as to obtain the coconut yogurt. The products provided by the invention have special flavors of coconuts and yogurt, stable tissue state and fine and smooth taste and are rich in nutrition and easy to digest and absorb.

The invention discloses nutritious light-food nutritious breakfast powder used for reducing weight. The nutritious light-food nutritious breakfast powder used for reducing weight comprises the following raw materials: inulin, soybean protein isolate, xylitol, wheat germ powder, pea protein powder, coconut cream powder, kudzuvine root powder, median-chain triglyceride powder, Chinese yam powder, Chinese wolfberry fruit powder, refined konjac powder, and sucralose. The invention further discloses a meal-replacement-powder set meal used for reducing weight. The meal-replacement-powder set meal used for reducing weight comprises the nutritious light-food nutritious breakfast powder used for reducing weight, and nutritious light-food nutritious supper powder used for reducing weight; and the nutritious light-food nutritious supper powder used for reducing weight comprises the following raw materials: red date powder, inulin, coconut cream powder, purple rice flour, grain flour, pea proteinpowder, xylitol, wheat germ powder, and sucralose. The nutritious light-food nutritious breakfast powder and the meal-replacement-powder set meal used for reducing weight solve the technical problemsof the existing weight-reducing meal replacement powder, namely improper match, lack of nutritional characteristics, unbalanced nutrients, and absence of targeted eating time.

The invention discloses soybean coconut cream with no cholesterol and trans-fatty acid and a preparation method thereof. The soybean coconut cream is prepared from main ingredients of soybean milk and coconut oil and auxiliary ingredients of cane sugar, emulsifier, edible colloid and the like, and the soybean coconut cream with better texture characteristic can be formed through emulsifying, stirring, homogenizing, quenching and whipping. The preparation method disclosed by the invention is simple to operate and easy to control; the prepared soybean coconut cream not only does not contain cholesterol in animal cream and trans-fatty acid in traditional margarine, but also has lower calories and richer protein, especially contains rich medium-chain fatty acid triglyceride easy for a human body to digest and anticancer matter of soy isoflavone, molybdenum, selenium and the like, can promote human body metabolism and restrain in-vivo inflammatory reaction and can serve as a raw material to be widely applied to baking industry and daily diet matching.

The invention discloses a pea protein beverage and belongs to the technical field of food processing. The pea protein beverage comprises, by mass, 0.7-6.0% of pea protein powder, 2-8% of white sugar,0.5-6.0% of vegetable oil, 0-1% of enzymolyzed oat powder, 0.5-6.0% of coconut cream, 0.2-0.4% of a compound emulsifying and thickening agent, 0.03% of sodium tripolyphosphate, 0.05-2% of powdery essence and the balance of water. The pea protein beverage is prepared by selectively using the proper compound emulsifying and thickening agent and other formula ingredients. A preparation method is simple, reasonable, easy in operation and convenient to implement, and the pea protein beverage prepared by the method is excellent in color, high in stability, soft and refreshing in taste, uniform in suspension in the shelf life of 12 months, free of layering, water separation and precipitation, nourishing, balanced in matching, rich in flavor and suitable for instant drinking by people at all ages.

The invention discloses purple yam ice cream and a preparation method thereof. The purple yam ice cream comprises the following components of 60-100 parts of purple yam powder, 20-40 parts of black rice flour, 40-60 parts of milk powder, 30-50 parts of sweetener, 5-10 parts of stabilizer, 10-20 parts of coconut cream and 200-400 parts of water. The purple yam ice cream is prepared by adopting the steps of preprocessing, sterilizing, homogenizing, cooling, congealing, cast-pouring and freezing of the purple yam. The purple yam ice cream maintains the nutritional ingredients contained in the purple yam and a special purple yam taste, and has the functions of relieving summer heat and quenching thirst, removing retention and regulating the flow of vital energy, reliving internal heat or fever, clearing heat and reliving cough, thereby being suitable for people of all ages.

The invention discloses fermented coconut cream and a preparation technology thereof. The fermented coconut cream prepared by the preparation technology comprises the following raw materials in percentage by weight: 10%-30% coconut oil, 50%-90% of skim milk, and 0%-20% of sugar and a lactic acid bacteria leavening agent. The preparation technology comprises the following steps of (1) uniformly mixing the coconut oil, the skim milk and the sugar so as to obtain a mixture A; and homogenizing the mixture A, disinfecting the homogenized mixture A, and cooling the disinfected mixture A so as to obtain a material A, wherein the homogenizing is second-stage homogenizing, the pressure of first-stage homogenizing is 10MPa-20MPa, the pressure of the second-stage homogenizing is 3MPa-5MPa, and the homogenizing temperature is 45-65 DEG C; and (2) inoculating the lactic acid bacteria leavening agent to the material A obtained in the step (1), and performing fermentation for 6-12 hours at 37-42 DEG C so as to obtain the fermented coconut cream. The fermented coconut cream disclosed by the invention is thick in texture, free from additives, good in stability, simple in preparation technology and favorable for industrial production.

The invention discloses a method used for extracting coconut oil from a coconut cake, and the steps are: one or more than two of cellulose, hemicellulase or papain are combined to make into enzyme water solution with which the coconut cake is mixed and stirred, kept warm, stirred with warm water and further grinded by a colloid mill; serous fluid obtained obtains thin coconut cream after going through tailings separation; the thin coconut cream goes through layers separation after placed stilly; a free oil layer, an emulsion layer, a serum layer and a precipitation bed are taken out respectively; the obtained free oil layer and the emulsion layer are mixed together to obtain oil emulsion mixture in which water and salt are added, and then the papain is added for continuing zymolysis and the salt is added for supplementing; the mixture is placed stilly to lead the free oil to float upward to get the coconut oil; the coconut oil is extract out, washed by water and filtered, and high-quality coconut oil with the water content less than or equal to 0.1 percent is obtained after going through vacuum drying. The invention has simple technique process, low production cost, high oil production rate, little pollution, high product quality and high comprehensive utilization value of byproducts.

The invention discloses a solid culture medium for culturing garlic epigamous embryo, belonging to the field of agricultural biotechnology. The solid culture medium includes the following components: potassium nitrate, ammonium nitrate, monopotassium phosphate, magnesium sulfate, calcium chloride, potassium iodide, boric acid, manganese sulfate, zinc sulfate, sodium molybdate, copper sulphate, cobalt chloride, ferric sulfate, sodium ethylene diamine tetracetate, cyclohexanehexol, nicotinic acid, puridoxine hydrochloride, thiamine hydrochloride, glycin, coconut cream, sucrose, 6-benzylamino adenine or zeatin, indoleacetic acid or rhodofix and agaragar. The solid culture medium for culturing garlic epigamous embryo has the advantages of good culturing effect and high success rate; based on the original foundation, the planting percent is increased by more than 30% and the propagation coefficient is improved by two times, thus greatly improving the culturing success rate of the garlic epigamous embryo or the whole plant thereof and solving the key technology of the difficult problem that the garlic can not be reproduced sexually.

The invention discloses aromatic coconut powder. The aromatic coconut powder is prepared from raw materials in parts by weight as follows: 50-65 parts of fine coconut milk, 30-40 parts of coconut meatresidue powder, 0.2-1 part of mogrosides, 8-15 parts of non-dairy creamer, 5-10 parts of maltodextrin, 1-5 parts of casein and 20-30 parts of technologically treated soft water. With the adoption ofa hyperosmosis mode, high-concentration coconut milk with both high coconut cream content and sugar content is obtained, growth and reproduction of microorganisms are effectively inhibited, so that fresh flavor of coconuts is guaranteed without high-temperature sterilization, the requirement of freshly squeezed index is met, the shelf life of the refrigerated aromatic coconut powder reaches at least one month, and the shelf life of the frozen aromatic coconut powder is as long as one year.

The invention provides ginger juice coconut powder and a preparation method thereof. The preparation method comprises the following steps: firstly, preparing ginger powder: washing fresh sand ginger,grinding into pulp, adding alpha-amylase and uniformly mixing with the sand ginger pulp; carrying out enzymolysis, squeezing and filtering; adding pectinase, xanthan gum and uniformly mixing with theginger juice; carrying out enzymolysis, filtering, sterilizing, adding a food additive, stirring, homogenizing and carrying out high-temperature centrifugal spray to obtain the ginger powder; secondly, preparing coconut cream powder: washing fresh coconut, grinding into pulp, adding the alpha-amylase and uniformly mixing with coconut cream, carrying out enzymolysis, squeezing and filtering; addingpectinase, xanthan gum and uniformly mixing with the coconut juice, carrying out enzymolysis, filtering, sterilizing, adding the food additive, stirring, homogenizing and carrying out high-temperature centrifugal spray to obtain the coconut cream powder; mixing and burdening the ginger powder, the coconut cream powder and a sweetening agent, crushing and passing through a sieve to obtain a product. The preparation method provided by the invention maintains original flavors of the ginger juice and coconut; the obtained ginger juice coconut powder has good mouth feel and high nutritional value.

The invention discloses a method for producing non-dairy cream through Arabic gum compounding. The method is characterized by comprising the steps of (1) preparation of olive oil; (2) preparation of coconut cream powder; (3) a formula of a product, which comprises the following raw materials in percentages by weight: 45% of olive oil, 5.0% of palm oil, 15.0% of coconut cream powder,4.0% of white sugar, 0.5% of salt, 18.0% of skim milk powder, 0.04% of diglycerate, 0.2% of lecithin, 0.01% of potassium sorbate, 0.01% of citric acid, 0.4% of Arabic gum, 0.1% of carrageenan, 0.8% of sodium caseinate, 0.1% of essence and deionized water added to 100%; (4) preparation of a water phase; (5) preparation of an oil phase; (6) blending and emulsifying; and (7) quench cooling forming. The main raw material of the product is the olive oil, and is very good for a circulation system. The product is an ideal fat substitute, is capable of simulating the structure quality, taste and flavor of fat. The coconut cream powder is taken as the raw material and has a thick natural coconut flavor, so that the product has the health efficacy unattainable in a traditional cream product. The Arabic gum is added to the product and can be compatible with most natural rubber and starch, and the product is compounded with the carrageenan, so that various components of the product are easier to blend and stabilize.

The invention relates to coconut cream and a preparation method thereof, and belongs to the technical field of preparation of cream. The coconut cream comprises coconut syrup, water, modified starch and a polysaccharide macromolecular compound, wherein one or both of the modified starch and the polysaccharide macromolecular compound exist; the modified starch is one or several in any proportion ofhydroxypropyl distarch phosphate, acetylated distarch phosphate and crossbonded starch; and the polysaccharide macromolecular compound is one or several in any proportion of a mixture of agar polysaccharide and agar pectin, and a mixture of carrageenin, xanthan gum and guar gum. The coconut cream can be prepared by a simple method, and is particularly suitable for preparation in families. Finished products cannot bring high heat as animal cream, cannot contain high-concentration trans-fatty acids as plant cream, are free from cane sugar, soft and sweet in mouth feel, and far higher in stability than common coconut cream made in families.

The invention discloses a formula of a feed of local chickens in a fattening period. The feed comprises the following constituents in parts by weight: 60-70 parts of corns, 4-7 parts of rice bran, 8-12 parts of bean pulp, 5-10 parts of sesame cake, 3-6 parts of chill pulp, 2-5 parts of brewers grains, 1-3 parts of whey powder, 1.5-2.5 parts of pork liver meal, 2-4 parts of coconut cream powder, 3.5-5.5 parts of pennisetum hydridum powder, 1-1.5 parts of yolk powder, 1-2 parts of composite stone powder, 2-3 parts of chopped moon cake and 1-2 parts of a premix. The feed provided by the invention is made from the readily available materials, is low in cost, economic, practical, reasonable in formula, balanced in nutrition, capable of effectively and rapidly fattening local chickens so as to save the feed, shorten the feeding cycle and reduce the breeding cost, capable of increasing a meat-feed ratio by more than 9%, and high in economic benefits.

The invention discloses a method for processing coconut cream. The method comprises the following steps that step 1, coconut pulp is mixed with water to be crushed, ground into fine coconut pulp particles, and then is squeezed, and coconut residues are filtered and separated to obtain the coconut cream; the coconut cream is subjected to pasteuring, and after pasteuring, rapid cooling is carried out to 4-10 DEG C; step 2, at least one kind of water-soluble dietary fiber, xanthan gum is dissolved with hot water, and after sufficient and uniform dissolution, cooling is carried out to 4-10 DEG C to obtain colloid; the prepared colloid and the coconut cream prepared in step 1 are mixed and stirred to obtain the coconut cream; step 3, the coconut cream prepared in step 2 is subjected to UHT sterilization, after sterilization, cooling is carried out to 70-75 DEG C; the sterilized coconut cream is homogenized; after homogenization, cooling is carried out, and then sterile filling is carried out. The method for processing the coconut cream has the advantages that the stability of fat and protein in the coconut cream is maintained by adding the xanthan gum and other water-soluble dietary fiber into the coconut cream, and the product maintains the quality of the original taste of coconuts better.

The invention discloses a high-concentration freshly squeezed coconut cream which is prepared from, by weight, 50-60 parts of fine coconut cream, 20-30 parts of coconut slag powder, 40-50 parts of white granulated sugar, 0.2-0.5 part of sucrose fatty acid ester, 0.2-0.5 part of casein and 0.2-0.5 part of fatty acid monoglyceride. According to the coconut cream, by a high osmotic pressure mode, high-concentration coconut cream (coconut milk concentration and sugar degree are high) is acquired, growth and reproduction of microorganisms are effectively restrained, fresh taste of a coconut is remained without high-temperature sterilization, freshly squeezed standard requirements are met, the guarantee period of the refrigerated high-concentration freshly squeezed coconut cream is at least onemonth, and the guarantee period of the frozen high-concentration freshly squeezed coconut cream is as long as one year.

The invention discloses fried broad beans with fragrance of flowers and milk, and a preparation method thereof. The fried broad beans with the fragrance of flowers and milk are prepared by the following raw materials by weight: 20-30 parts of broad beans, 4-6 parts of white granulated sugar, 3-5 parts of malt sugar, 2-3 parts of coconut cream, 1-2 parts of goat milk, 1-2 parts of cream, 1-3 parts of vanilla powder, 1-2 parts of tangerine seed powder, 2-3 parts of cassava starch, 1-3 parts of jasmine flowers, 1-2 parts of apple flowers, 2-3 parts of frangipani, 1-2 parts of calendula, 2-3 parts of lily, 0.5-1.5 parts of prunella vulgaris, 1-2 parts of dandelion, 2-3 parts of folium mori, 1-2 parts of cassia seeds and 1-3 parts of verbena. A decoction liquid of the jasmine flowers, the apple flowers, the frangipani, the calendula and the lily is used to immerse the broad beans, so that the fragrance of the flowers can be absorbed by the broad beans; the decoction liquid is made into powder and then added into a sugar liquid together with the coconut cream, the goat milk and the cream; and the sugar liquid is scattered on the surfaces of the broad beans, so that tastes of the broad beans are enriched; the broad beans have two flavors of the flower fragrance and the milk fragrance, with hierarchy; and the nutritional and health-care values of the broad beans are increased.

The invention discloses a biofertilizer capable of enhancing stress tolerance and heat tolerance of plants. The biofertilizer is prepared from the following raw materials in parts by weight: 34-36 parts of traditional Chinese medicine residue, 2-3 parts of EM (effective microorganism) microbial inoculant, 25-26 parts of coconut cream powder, 4-5 parts of talcum powder, 3-4 parts of sodium alginate, 2-3 parts of calcium formate, 4-6 parts of ammonium nitrate, 39-41 parts of rice straw, 34-35 parts of camphor leaf, 13-16 parts of 30% hydrogen peroxide solution, 1.5-1.8 parts of tetradecyltrimethylammonium chloride, a right amount of 5 mol / L sodium hydroxide solution, a right amount of 45% ethanol water solution and a right amount of water. The fertilizer implements effective combination of inorganic nutrients, organic matters and microbial inoculants; the coating form of the nutrient solution can ensure the quantity and activity of the microbial florae in the fertilizer granules; the added traditional Chinese medicine residue and other antibacterial raw materials can well improve the flora structure and physicochemical characters of the soil, enhance the stress tolerance of plants and reduce the disease incidence, thereby enhancing the yield and quality of the plants.

The present invention relates to a non-dairy frozen confection comprising 30 to 60 wt. % of coconut cream based on the total weight of the frozen confection, 20 to 30 wt. % of the coconut cream beingfat and the coconut cream having a total solid content of 25 to 40%, 15 to 40 wt. % non-fat solids and water, and being free from stabilizers or comprises as the only stabilizer fruit or vegetable based stabilizer or a combination thereof. The invention also relates to a process of making a non-dairy frozen confection.

The invention discloses pollen and barbary wolfberry fruit coffee milk tea for improving prostate syndromes. The pollen and barbary wolfberry fruit coffee milk tea comprises 20-30 parts of rape pollen, 5-15 parts of coffee powder, 15-25 parts of green tea powder, 15-20 parts of whole milk powder, 5-7 parts of barbary wolfberry fruits, 7-13 parts of pumpkin seeds, 5-7 parts of Chinese wax gourd peel, 1-3 parts of bitter gourds, 1-3 parts of onions, 6-12 parts of pawpaw, 4-8 parts of oats, 4-8 parts of common yam rhizome, 1-3 parts of lobed kudzuvine roots, 20-25 parts of coconut cream powder, 0.8-1.6 parts of thickening agents and 0.5-1 part of anti-caking agents. The pollen and barbary wolfberry fruit coffee milk tea for improving the prostate syndromes has the functions of beautifying skins, building bodies and increasing metabolism, and has an adjuvant therapy function for sexual dysfunction patients, prostate syndrome patients and hypertensive patients.

The invention discloses a preparation method of a coconut flavored tilapia mossambica purple and sweet potato cake prepared food. The preparation method comprises the following steps: 1, processing tilapia mossambica fillets; 2, preparing coconut cream powder; 3, preparing purple sweet potato powder; and 4, post-processing the tilapia mossambica fillets, wherein the step 4 comprises the sub-steps: (4.1), blending; (4.2), seasoning; (4.3), forming a tilapia mossambica cake; and (4.4), sterilizing the coconut flavored tilapia mossambica and purple sweet potato cake, and packaging the obtained coconut flavored tilapia mossambica and purple sweet potato cake after sterilizing. The coconut flavored tilapia mossambica and purple sweet potato cake prepared food prepared by adopting the preparation method needs to be stored, transported and sold under a cold chain condition, can be heated and cooked by adopting microwaves, can be oil-fried or treated by adopting other cooking methods, then is eaten, and is thick in coconut flavor, nutritious and delicious.

The invention provides fat powder for controlling body weight and a preparation method thereof. The fat powder is formed by medium chain triglyceride, coconut cream, safflower oil, flaxseed oil, sodium caseinate, maltooligosaccharide, glucose syrup, silicon dioxide, a water retention agent and an emulgator. The preparation method comprises the following steps: wall material solution and core materials; preliminary emulsification by a shearing machine; homogeneity emulsification; emulsion; spray-drying; mixing with the silicon dioxide; and microcapsule powder. The obtained fat powder is capable of, through the special combination of the components and proportion, continuously providing the energy for a human body, reducing hunger sensation, and reducing food intake dose. Abundant essential fatty acids are contained, the body weight can be effectively reduced and controlled, the metabolism is improved, the body fat accumulation is reduced, triglyceride and cholesterol are reduced, and the lipid metabolism is improved. The fat powder obtained by the special preparation method has the characteristics of stable property, convenient eating, easy weighing and convenient transportation, and can be extensively applied to the fields, such as food and health care industries and special dietary.

The invention discloses a solid culture medium for culturing garlic epigamous embryo, belonging to the field of agricultural biotechnology. The solid culture medium includes the following components: potassium nitrate, ammonium nitrate, monopotassium phosphate, magnesium sulfate, calcium chloride, potassium iodide, boric acid, manganese sulfate, zinc sulfate, sodium molybdate, copper sulphate, cobalt chloride, ferric sulfate, sodium ethylene diamine tetracetate, cyclohexanehexol, nicotinic acid, puridoxine hydrochloride, thiamine hydrochloride, glycin, coconut cream, sucrose, 6-benzylamino adenine or zeatin, indoleacetic acid or rhodofix and agaragar. The solid culture medium for culturing garlic epigamous embryo has the advantages of good culturing effect and high success rate; based on the original foundation, the planting percent is increased by more than 30% and the propagation coefficient is improved by two times, thus greatly improving the culturing success rate of the garlic epigamous embryo or the whole plant thereof and solving the key technology of the difficult problem that the garlic can not be reproduced sexually.

The invention discloses a bicolor jasmine flower cake which is prepared from the following raw materials in parts by weight: 0.5 to 1 part of dried jasmine flower, 25 to 32 parts of matcha powder, 130 to 160 parts of white granulated sugar, 38 to 55 parts of gelatine powder, 6 to 10 parts of benzoic acid and salt, 250 to 280 parts of unsalted butter, and 280 to 320 parts of coconut cream. A preparation method of the bicolor jasmine flower cake comprises the steps of soaking the dried jasmine flower by using hot water to obtain jasmine flower tea; boiling the white granulated sugar, the gelatine powder and cold water to a boiling point and stirring; adding the benzoic acid and salt to obtain an batching paste; mixing a half of the batching paste and the jasmine flower tea to obtain a jasmine flower paste; mixing the other part of the batching paste, the coconut cream and the unsalted butter to obtain a milk paste; pouring a half of the milk paste into a cake cube tray to be frozen, so that a blancmange is prepared; mixing the other half of the milk paste and the matcha powder to obtain a matcha milk paste; pouring the matcha milk paste to the upper side of the blancmange cube tray to be frozen, so that a matcha blancmange is prepared; finally, pouring the jasmine flower paste to the upper side of the matcha blancmange cube tray, freezing, cutting, and packaging by using a packaging machine and a special package bag so as to obtain the bicolor jasmine flower cake which is green, good in quality, and capable of promoting the circulation of qi and expelling stagnation.

The invention provides a sesame coconut cream production method, relates to a production method of capsicol using coconut milk and sesame as main raw materials, and belongs to seasoning production, wherein coconut milk is adopted as a raw material to brew coconut cream, the brew coconut cream, sesame oil and coconut meat are prepared into the sesame coconut cream. The production method comprises: 1, taking fresh coconut meat, and drying in the sun; 2, preparing coconut cream, wherein 18-28% of coconut milk, 12-15% of coconut meat and 20-30% of sesame oil are mixed according to a certain ratio, heating is performed to achieve a temperature of 50 DEG C, and uniform stirring is performed; and 3, preparing and blending coconut cream, wherein coconut meat and the coconut cream are mixed according to a mass ratio of 1:5, heating is performed to achieve a temperature of 80 DEG C, cooling is performed, and quality inspection and sealed packaging are sequentially performed to obtain the finished product. The sesame coconut cream of the present invention has a beautifying and flavoring effect.

The invention discloses a bicolor peach flower cake which is prepared from the following raw materials in parts by weight: 1 to 2 parts of dried peach flower, 22 to 30 parts of matcha powder, 130 to 160 parts of white granulated sugar, 38 to 48 parts of gelatine powder, 6 to 9 parts of benzoic acid and salt, 180 to 220 parts of unsalted butter, and 320 to 360 parts of coconut cream. A preparation method of the bicolor peach flower cake comprises the steps of soaking the dried peach flower by using hot water to obtain peach flower tea; boiling the white granulated sugar, the gelatine powder and cold water to a boiling point and stirring; adding the benzoic acid and salt to obtain an batching paste; mixing a half of the batching paste and the peach flower tea to obtain a peach flower paste; mixing the other part of the batching paste, the coconut cream and the unsalted butter to obtain a milk paste; pouring a half of the milk paste into a cake cube tray to be frozen, so that a blancmange is prepared; mixing the other half of the milk paste and the matcha powder to obtain a matcha milk paste; pouring the matcha milk paste to the upper side of the blancmange cube tray to be frozen, so that a matcha blancmange is prepared; finally, pouring the peach flower paste to the upper side of the matcha blancmange cube tray, freezing, cutting, and packaging by using a packaging machine and a special package bag so as to obtain the bicolor peach flower cake which is green, good in quality, and capable of expelling of noxious substance and beautifying the features.

The invention provides sugar-free pure vegetable protein coconut milk and a preparation method thereof. The preparation method comprises the following steps of (1) heating 80-90 parts by weight of coconut cream to 80-85 DEG C, adding 2-6 parts by weight of enzyme modified plant soybean protein, 0.3-0.7 part by weight of beta-cyclodextrin, 2-4 parts by weight of hydroxylated lecithin, 0.5-1 part byweight of tea polyphenol, 3-5 parts by weight of a stabilizer, 0.05-0.1 part by weight of nisin and 0.1-0.3 part by weight of baking soda, adding hot water to make up the volume, and performing stirring and emulsification at a high speed to obtain emulsified coconut milk; (2) performing filtration, adding citric acid to adjust the pH value, carrying out secondary homogenization, adding essence, and adding baking soda to adjust the pH value; and (3) carrying out UHT high-temperature instantaneous sterilization and cooling to obtain the finished sugar-free pure vegetable protein coconut milk. According to the invention, the coconut cream and vegetable protein of the enzyme modified vegetable soybean protein are used as a formula, so that the total protein content of the coconut milk is increased, the coconut milk with the high vegetable protein content achieves a better emulsifying effect, the emulsifying stability is improved, the taste is pure, and the coconut milk is suitable for more extensive crowds.

The invention discloses a method of preparing natural coconut oil from solid coconut cream powder. The method comprises the following steps: weighing solid coconut cream powder, putting in a stainless steel boiler, dissolving by adding water, boiling coconut milk through soft fire by an induction cooker until being sticky, and then diluting the coconut milk by adding water so as to weaken the viscosity of a material liquid; filtering the cooled and diluted coconut milk by a 60-mesh gauze, and then filtering by a 100-mesh gauze; putting the coconut milk in a refrigerator to be frozen; unfreezing the coconut milk by putting in a water bath boiler, and taking out until the coconut milk is completely unfrozen; then boiling by adding water, filtering by the 100-mesh gauze, freezing, unfreezing, standing to enable free oil to float upward to obtain clear coconut oil, separating the coconut oil at an upper layer and a water phase at a lower layer, adding water in the separated coconut oil, washing the coconut oil to remove residual salts, enzyme and other impurities, filtering to remove a suspended matter, and then carrying out vacuum drying to obtain high-quality natural coconut oil with the water content not more than 0.1 percent. The method has the beneficial effects that the transportation cost of raw materials is lowered, and the problem of supply shortage of the traditional raw materials of the natural coconut oil is solved.

The invention discloses a blueberry cultivating soil repairing agent as well as a preparation method and application thereof. The soil repairing agent is prepared from the following raw materials in parts by weight: 26 to 35 parts of rhizome disporopsis asperae, 13 to 17 parts of acacetin, 12 to 17 parts of boschniakia rossica herb, 6 to 15 parts of herba rabdosiae, 5 to 11 parts of grubs and 10 to 20 parts of coconut cream powder. The blueberry cultivating soil repairing agent disclosed by the invention can be applied to the technical field of blueberry cultivation and is prepared by compounding the rhizome disporopsis asperae, the acacetin, the boschniakia rossica herb, the herba rabdosiae, the grubs and the coconut cream powder; the blueberry cultivating soil repairing agent has the effects that the content of heavy metal cadmium is reduced, sizes of the blueberry fruits are uniform and the taste is delicious and sweet; meanwhile, the preparation method is simple and production, processing and manufacturing are facilitated.

The invention relates to the field of foods and discloses a preparation method of coconut cream mangoglutinous rice cake. The coconut cream mango glutinous rice cake is prepared from, by weight, 35-45 parts of coconut cream, 25-35 parts of mango flesh, 20-30 parts of xylitol, 30-40 parts of starchy flour, 60-70 parts of glutinous rice flour and 25-35 parts of edible oil. The coconut cream mangoglutinous rice cake has simple production raw materials and abundant nourish, reduces the intake of sugar content after eaten because the xylitol is used for replacing the traditional sugar, and is suitable for young and old; since the coconut cream and mangoes are used as the raw materials, the rice cake has a special favor and is pure natural food, environmental and healthy.