8 results about "Coconut Flavor" patented technology

The invention discloses coconut milk yoghourt and a preparation method thereof, and belongs to the technical field of food processing. The method comprises the following steps: mixing cassava starch and white granulated sugar, stirring, adding coconut residues, and stirring to obtain a first material; stirring the diluted coconut milk to obtain a second material; mixing the first material and the second material, carrying out wall breaking and pulping treatment, and homogenizing; and sterilizing, cooling and fermenting. The coconut processing by-product coconut residue is introduced into a coconut milk yoghourt system, and natural coconut flavor substances in the coconut residue, dietary fibers and cassava starch form a synergistic interaction effect. The obtained product is rich and mellow in coconut fragrance, the microstructure forms a compact three-dimensional network structure, the firmness and the stability are remarkably improved, and the TSI value is as low as 0.98; and meanwhile, the method realizes the simplification of an ingredient table, clean labeling production and high-value utilization of the coconut residues, has the effects of flavor upgrading and texture improvement, and has extremely high industrial application value.

The invention discloses a method for treating coffee beans through combination of freezing and dipping and flavor coffee beans produced through the method. The method comprises the following steps: grading and screening coffee beans, mixing the coffee beans with exogenous additives (such as coconut milk, pure milk and the like) according to a ratio of (1-1.11): 1, freezing at-20 DEG C for 20-30 hours, unfreezing and soaking at 25 DEG C for 16 hours, then drying until the water content is 10-12%, and finally baking at 190-210 DEG C until the Eilkstrong value is 35. According to the working principle, the structure of coffee beans is destroyed through low temperature, exogenous additives enter the coffee beans, the content of flavor precursors is changed, the baking thermal chemical reaction is affected, and meanwhile the exogenous additives give unique fragrance. Coconut milk treatment is taken as an example, the content of sugar and protein can be increased, fragrance and sweetness can be improved, bitter and sour feeling can be reduced, and coffee with mellow and balanced coconut fragrance can be obtained. The method can effectively improve coffee quality and produce coffee beans with brand new flavor.

The invention relates to the technical field of food processing, in particular to a processing method of coconut flavor food and a product thereof. The coconut meat is squeezed under the condition that the melting point of the coconut oil is lower than the melting point of the coconut oil and the freezing point of the coconut oil is higher than the freezing point of water by utilizing the characteristic that the coconut oil is solidified at low temperature, so that solid oil crystals are intercepted by a fiber network, water-soluble components are efficiently separated out in a liquid state, high-fat coconut residues and low-fat micro-emulsion coconut milk are obtained, the coconut milk does not need to be demulsified, and nutrients are completely reserved; the high-fat coconut residues are liquefied and squeezed to obtain coconut oil and coconut fibers; coconut fibers are subjected to a fluid cavitation process and spray drying to obtain activated coconut fiber powder, and the solubility and emulsion stability of the activated coconut fiber powder are greatly improved; by adding the coconut oil, the hygroscopicity and caking tendency of the coconut water powder are effectively reduced; dough ductility is remarkably improved through the coconut fiber powder, and the phenomena of surface cracks and disc sticking of baked products are reduced.

This invention provides a coconut protein-based fermented cheese containing kumquat seed oil and its preparation method. The steps include: (1) matrix preparation: mixing coconut milk and coconut powder to obtain a mixed matrix; (2) adding kumquat seed oil nanoemulsion to the mixed matrix and stirring evenly; (3) adding lactic acid bacteria starter and CaCl2, fermenting at a constant temperature of 38-42℃, monitoring pH changes, and when the pH drops to 5.5-5.8, adding rennet, continuing to stand at a constant temperature for 40-60 min until curdling is complete, removing whey, and obtaining solids, which is the coconut protein-based fermented cheese containing kumquat seed oil. This invention uses coconut as the sole protein source, completely eliminating the beany taste problem of traditional plant-based cheese. The fat in coconut powder generates characteristic coconut flavor substances through lactone reaction during fermentation and maturation, while the trace terpenes in kumquat seed oil produce a synergistic aroma-enhancing effect with coconut lactones, further enriching the flavor layers of the product.

1. Name of the designed product: wrapping paper (coconut flavor). 2. Use of the designed product: the designed product is used for wrapping candies. 3. Design points of the designed product: the combination of shape and pattern. 4. Picture or photo best indicating the design points: front view. 5. The designed product is a planar product, and the left view, right view, top view and bottom view are omitted.

1. The name of the design product: candy packaging bag (flower shell coconut flavor soft candy). 2. The use of the design product: for packaging candy. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a thin product, and the left view, right view, top view, bottom view and perspective view are omitted.

1. Name of the product in this design: Packaging bag (Naimibo Crispy Kyoho Grape Flavor, Mango Flavor, Coconut Flavor Ice Cream). 2. Purpose of this design: For the outer packaging of food products. 3. The key design features of this product are the combination of pattern and color. 4. The picture or photo that best illustrates the key design points: Design 1 front view. 5. The design for which protection is sought includes color. 6. This design is for a thin product, therefore the left view, right view, top view, and bottom view are omitted. 7. Design 1 is designated as the basic design.

This invention relates to the field of food processing technology. The purpose of this invention is to provide a method for preparing ready-to-eat five-finger peach chicken feet, comprising the following steps: S1: Boiling salt, gardenia, star anise, fennel, licorice, cinnamon, cloves, and pre-treated five-finger peach in water to obtain a flavored brine; S2: Braising the pre-treated chicken feet in the flavored brine, then removing and cooling; S3: Microwaving the cooled braised chicken feet; S4: Cooling the baked chicken feet and vacuum-packing them; S5: Sterilizing the vacuum-packed chicken feet under high temperature and pressure to obtain the finished five-finger peach chicken feet. This invention fully integrates the unique coconut flavor of five-finger peach with the aroma of the brine into the chicken feet, resulting in a finished product with a golden color, crispy exterior and tender interior, and easily absorbed nutrients. It also achieves consistent product quality and is suitable for large-scale industrial production.