194 results about "Cocos nucifera" patented technology

The invention belongs to the technical field of emulsion materials, and particularly relates to metal-polyphenol network modified coconut protein composite particles as well as a preparation method and application thereof. The preparation method comprises the following steps: preparing a coconut protein-pectin compound by taking coconut protein and pectin as raw materials, adding a tannic acid solution into the coconut protein-pectin compound, mixing, adding a Fe < 3 + > solution, and mixing to obtain metal-polyphenol network modified coconut protein composite particles; according to the preparation method, tannic acid and the coconut protein-pectin compound are subjected to non-covalent interaction, Fe < 3 + > and phenolic hydroxyl groups on the tannic acid are subjected to coordination reaction, a metal-polyphenol network is formed through cross-linking of Fe-O coordination bonds, and a compact modification layer is constructed on the surface of the coconut protein-pectin compound, so that on one hand, waste coconut protein resources are utilized; on the other hand, the problem that composite particles prepared from pectin and coconut protein are prone to depolymerization is solved, the structural stability is improved, and meanwhile iron and polyphenol are supplemented.

A plant propagation composition consisting of an aqueous willow extract with natural indole-3-butyric acid and salicylic acid, a moringa leaf extract, aloe vera gel and coconut water, wherein the pH of the composition is adjusted to 5.5-6.5 and is intended for cold storage to promote adventitious root formation in cuttings.

The invention discloses a method for improving the biomass and flavone content of a saussurea involucrata cell culture, which comprises the following steps of: culturing yellow-white saussurea involucrata callus on a culture medium at the temperature of 24 DEG C, illuminating for 16 hours / day, subculturing once every 15 days and subculturing for three times to obtain yellow-white or yellow-green callus which grows vigorously and is compact in structure; the preparation method of the culture medium comprises the following steps: weighing MS, cane sugar, naphthylacetic acid, 6-benzyladenine, coconut extract and agar in a container, adding distilled water, fully stirring, fixing the volume to 1 L, uniformly stirring, and adjusting the pH value to obtain a basic culture solution; carrying out high-pressure sterilization on the basic culture solution, pouring a flat plate, and cooling to obtain a culture medium; wherein the coconut extract is one or two of coconut water or coconut milk. By adding coconut water or coconut milk, the biomass of the saussurea involucrata callus can be remarkably increased in cooperation with the MS culture medium, and compared with an existing report, the increasing multiple is 2-3 times that of the existing report.

The invention provides an extraction method of coconut globulin, and relates to the technical field of coconut protein extraction. The method for extracting the coconut globulin comprises the following steps: removing albumin from defatted coconut powder by using distilled water, performing nitrogen pressure-boosting drying, mixing with a NaCl solution with relatively low concentration, performing high-voltage pulse electric field circulation treatment, stirring and extracting the NaCl solution, freeze-drying, redissolving, dialyzing and purifying to obtain the coconut globulin. According to the method, the defects in the prior art are overcome, and the extraction rate of the coconut globulin and the purity of the final product are improved while the good stability and emulsibility of the coconut globulin are ensured.

The invention discloses a method for embrittling fresh coconut pulp, and relates to the technical field of food processing, and the method comprises the following specific steps: firstly, selecting fresh or frozen coconut pulp without deterioration and peculiar smell, and dicing (unfreezing before freezing) for later use; carrying out segmented color protection by using VC solutions with different concentrations, washing and draining; then carrying out blanching treatment, fishing out, cooling and draining; immersing the cooled coconut meat blocks into a sugar-salt mixed solution for sugar infusion for seasoning and dehydration, and treating at normal pressure or under the assistance of high pressure or ultrasonic waves; and finally, performing freeze drying under specific conditions, performing secondary drying until the moisture reaches the standard, performing cooling to room temperature, and performing bagging so as to obtain a finished product. Through a complete process, efficient and high-quality embrittlement of coconut pulp, VC color protection for inhibiting discoloration, blanching sterilization, salt and sugar permeation for promoting flavor permeation, and synergetic drying for retaining nutrition and flavor are realized; meanwhile, all links are precisely coordinated, the product quality and the production stability are improved, and the high-quality fresh coconut crisp blocks are provided for consumers.

The invention discloses a preparation method of brown coconut yoghurt and yoghurt. The preparation method comprises the following steps: adding lipase into coconut milk for enzymolysis; mixing milk with the coconut milk subjected to enzymolysis, and performing browning to obtain a base material; adding sugar, starch and citrus into the base material, and mixing to obtain a mixture; sterilizing the mixture; and fermenting the sterilized mixture to obtain the brown coconut yoghurt. Coconut milk after enzymolysis is mixed with milk, browning is carried out to a certain degree, fermentation is carried out, the taste of part of the coconut milk after fermentation is changed, after browning, the product is appropriate in fragrance, the scorch aroma is increased, the roasted coconut yogurt with the rich flavor is prepared, the yogurt is brighter in color and full in color, the bitter taste of the product is reduced, and the unpleasant fragrance of a plant-based product is improved; the taste is smooth, the texture is stable, the state is more uniform, the texture is more uniform, and no water is separated from a substrate.

The present invention relates to a composition for wound treatment or skin regeneration, comprising an extract from one or more selected from the group consisting of Trichosanthes kirilowii (T. kirilowii), Pueraria lobata (P. lobata), Liriope platyphylla (L. platyphylla), Poria cocos (P. cocos), Prunus mume (P. mume), Astragalus membranaceus (A. membranaceus), Panax ginseng (P. ginseng), and Glycyrrhiza uralensis (G. uralensis). The composition has low cytotoxicity and exhibits wound-healing effects, particularly therapeutic effects on extensive skin ulcers such as diabetic skin ulcers.

This invention discloses a method for the synthesis of furfural and ethanol from green coconut (Cocos nucifera L.) husk. The method involves chemical reaction for furfural production and a biological fermentation for ethanol synthesis. In the chemical step, the green coconut husk undergoes acid hydrolysis in a high-pressure reactor, yielding furfural. The residual waste from this step is then utilized as a substrate for fermentation by Saccharomyces cerevisiae, producing ethanol. The integrated approach efficiently converts the cellulosic and hemicellulosic components of the green coconut husk into two industrially valuable compounds, furfural and ethanol, from a single agricultural waste stream. The invention provides a cost-effective and environmentally sustainable method for resource utilization and waste reduction.

The invention discloses a preparation and processing method of coconut-based metagen coffee, and belongs to the field of coffee processing. Coconut water is fermented by lactobacillus plantarum HNU531, a drying aid beta-cyclodextrin is added, and freeze drying is performed to prepare the coconut-based metagen, and the coconut-based metagen has good solubility. By additionally adding the coconut-based metagen into the instant coffee, the contents of gallic acid, isomaltose, trehalose and the like which are beneficial to a human body in the coffee can be increased. The sour taste and bitter taste of the coffee can be reduced, and the quality of the coffee is improved.

The invention belongs to the field of biology, and particularly relates to an MNP marker site, a primer composition and a kit for coconut variety identification and application of the MNP marker site, the primer composition and the kit. According to the 240 MNP sites of the coconut and the corresponding primer composition, multiple PCR amplification can be performed, sequencing of amplification products is performed in combination with a next-generation sequencing platform, and the 240 MNP sites of the coconut and the corresponding primer composition have the advantages of being high in throughput, high in distinction degree, high in accuracy and the like in detection of coconut varieties. The 240 MNP marker loci, the primer composition and the kit provided by the invention can meet the requirements of coconut variety authenticity identification and coconut variety distinguishing, can be used for constructing a DNA fingerprint database of coconut varieties, can quickly and accurately determine a coconut variety to be detected by comparing the variety to be detected with coconut variety data in the database, and can be used for rapidly and accurately identifying the coconut variety to be detected. And the method also has a huge promotion effect on selection of cultivated varieties in the coconut cultivation process and breeding of coconut varieties.

The application discloses a kind of preparation and suspension culture of blackland callus method, belong to the field of industrial biotechnology.It includes the following steps: after sterilization, take flower stem, access pH value is 5-7 in induction medium, under the condition of temperature is 20-30 DEG C and no light, induction culture 15-21 days, namely obtain blackland callus, wherein, the induction medium is made of MS basic medium, sucrose 25-35g / L, agar 6-7g / L, 6-BA 1.0-2mg / L, NAA 0.5-1.5mg / L, 2, 4-D 0.3-1.0mg / L and coconut water 0.5-1.5g / L composition.Under aseptic conditions, clamp the growth state of good blackland embryogenic callus 30g, inoculation is carried out in 200mL / 500mL pH value is 6.0 in MS liquid medium, temperature 25 DEG C, 110 rpm full light oscillation culture, subculture period 7 days, when subculture, the mixture of cell and culture fluid is mixed with fresh culture fluid according to 1:1 volume ratio, after equal division, continue to culture, namely obtain blackland suspension cell, wherein, the liquid medium is made of MS basic medium, sucrose 30g / L, 6-BA 1.5mg / L, NAA 0.5mg / L, 2, 4-D 0.5mg / L and coconut water 1.5g / L composition.The callus out of the rate of 88.6% is realized, and the induction rate of embryogenic callus that can be suspended culture is 68.6%-91.8%, and good callus state is provided for large-scale culture blackland cell.

The present invention relates to the synthesis and production of biopolymer from natural waste - the husk of coconut and / or coir pith powder. More specifically it pertains to a novel multi-functional biopolymer obtained from the husk of coconut and / or coir pith powder, the fruit of Cocos nucifera with combinations of copolymer, crosslinker, and plasticizers for use in pharmaceutical, nutraceutical, cosmeceutical and leather industry. Lignin component from coconut husk was extracted, purified, studied for their physicochemical properties and processed into various biopolymers to be used as burn wounds dressings and leather substitutes.

A double-filled pineapple daifuku consists primarily of, in order from the center outwards, a first inner layer (2), a second inner layer (3) enclosing the first inner layer (2), and an outer layer (4) enclosing the second inner layer (3). The first inner layer (2) comprises a pineapple filling that includes, in part, fruit pulp and is sticky in form. The second inner layer (3) comprises a vegetable / fruit filling made from banana, mango, coconut, or taro. The outer layer (4) comprises mochi made from a soft, glutinous rice-based material. The outer layer (4) encloses the second inner layer (3), so that the double-filled pineapple daifuku has multiple flavors, creating a multi-layered, soft, and full mouthfeel, and introducing a novel flavor of double fillings. Figure for abbreviation: 3

The invention provides a preparation method of controllable plant-based oleogel, which comprises the following steps: taking freeze-dried coconut meat as a raw material, and degreasing with n-hexane to obtain degreased coconut powder; coconut dietary fibers are extracted through three-step enzymolysis, and centrifugation and freeze drying purification are combined; coconut dietary fibers are subjected to high-pressure homogenization modification and then mixed with vegetable oil according to a specific proportion, the oleogel is prepared through high-speed homogenization, freeze-drying and shearing treatment, the microstructure, the oil binding force, the texture and the rheological property of the oleogel can be directionally regulated and controlled by regulating and controlling enzymolysis conditions, high-pressure homogenization pressure and the oil phase proportion, and the oleogel is high in oil binding force, stable in performance and high in stability. The method is suitable for fat replacement, functional carriers and other scenes in the food field, and an effective method is provided for controllable preparation of the plant-based oleogel.

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 provides a preparation method of ultrahigh-pressure sterilized coconut yoghourt, which comprises the following steps: A) treating raw materials, namely performing low-temperature high-speed centrifugal treatment on raw coconut milk to obtain treated raw coconut milk; performing ultrahigh pressure treatment on the coconut protein powder to obtain treated coconut protein powder; b) sequentially performing material melting, hydration, degassing, homogenization, ultrahigh pressure sterilization, preheating, fermentation and cooling on the treated raw coconut milk and the treated coconut protein powder to obtain the coconut yoghourt. According to the preparation method disclosed by the invention, the specific preparation process is combined with the treated coconut protein, so that the coconut yoghurt can be ensured to have good microbial safety, and the prepared coconut yoghurt has good texture characteristics and sensory attributes. The coconut protein is additionally added into the coconut yoghurt, so that the texture property of the yoghurt can be enhanced, the content of the protein in the coconut yoghurt is increased, and the yoghurt has better taste and nutritional value.

The invention discloses an automatic control system of an automatic coconut green processing machine. According to the automatic control system, a PLC serves as a core, a pressing air cylinder is controlled through an electromagnetic valve to enable a pressing air cylinder mechanical arm to act, a coconut is fixed to a rotating nail disc, and a cutting tool is controlled to cut the side portion and the top of the coconut rotating on the rotating nail disc through operation of an electric push rod and a rotating motor; a clamping jaw lifting air cylinder and a clamping jaw opening and closing air cylinder are controlled by an electromagnetic valve to move to achieve clamping jaw lifting and clamping jaw opening and closing, meanwhile, under operation of a stepping motor and a band saw motor, coconut bottom cutting is conducted, and finally coconut green in a regular shape is obtained through processing. The green coconut processing device has the beneficial effects that automation of the green coconut processing process can be realized, the processing cost is reduced, and the production efficiency is improved.

The utility model discloses a coconut squeezing and juicing mechanism, which belongs to the technical field of coconut juice production equipment and comprises a frame, a squeezing chamber, a pressure head structure, an oil path circulating mechanism, a frequency converter unit, an electric control unit and a juicing mechanism. A squeezing chamber is arranged in the rack, a pressure head structure is arranged above the squeezing chamber, and the pressure head structure is movably connected with the rack; an oil path circulating mechanism is arranged on the side surface of the rack and is in driving connection with the pressure head structure; the frequency converter unit is connected into the oil path circulating mechanism and is in control connection with the oil path circulating mechanism; the electric control unit is arranged on the adjacent side of the machine frame, the juice taking mechanism is arranged on the adjacent side of the squeezing cavity and connected with the squeezing cavity, and the electric control unit is in control connection with the oil way circulating mechanism and the juice taking mechanism. The utility model solves the technical problem of how to improve the efficiency of squeezing and juicing coconuts in batches.

The application discloses a composite eye-care patch composition containing Hainan coconut extract and tropical plant extract and a preparation method thereof, and belongs to the field of eye-care daily chemicals. The product adopts a water-oil dual-phase isolation structure, the water phase contains Hainan coconut water extract, noni fruit polysaccharide, seaweed polysaccharide and various plant extracts; and the oil phase contains active components such as anthocyanins, lutein ester, astaxanthin and coconut oil. The application adopts a double-cavity isolation and instant fusion technology, solves the problems of easy oxidation of active components, formula homogenization and weak penetration, and can relieve eye fatigue, fade dark circles and repair skin around eyes. The product relies on a technical barrier constructed by Hainan characteristic raw materials, has a reasonable formula and simple process, and is suitable for large-scale production and market promotion.

The invention relates to the technical field of food fermentation, and discloses a composite extracting solution containing coconuts and a fermentation extraction process of the composite extracting solution. Compounding fruits; natural coconut juice; purified water; a lipase; pectinase; papaya protein flavor enzyme; an ester-producing aroma-enhancing yeast; the extraction process disclosed by the invention comprises the following steps: S1, carrying out targeted enzymolysis on coconut meat, and carrying out crushed raw material pretreatment on composite fruits; s2, performing high-temperature composite enzymolysis and low-temperature multi-strain synergistic fermentation; s3, inactivating and separating the fermentation liquor, and performing low-temperature anaerobic aging; and S4, finally, performing functional flavor modification on the aged extracting solution. The coconut-containing composite extracting solution which is rich in flavor level, full in fragrance and coordinated in taste is obtained through a combined process of targeted enzymolysis, multi-strain synergistic fermentation and physical field assistance.

The utility model discloses a coconut seedling breeding greenhouse with a temperature and humidity control function, which relates to the technical field of seedling breeding and comprises a greenhouse, a port is arranged on the front side of the greenhouse, a greenhouse door is arranged on one side of the port, a temperature control component is arranged in the greenhouse, and a spraying component is arranged in an inner cavity of the greenhouse. The spraying assembly comprises a feeding hopper arranged at the top of the greenhouse, a liquid storage tank is arranged in the greenhouse, and the liquid storage tank communicates with the feeding hopper; the temperature control assembly comprises a connecting cavity fixedly mounted on the side wall of the greenhouse, a mounting cavity is formed in one side of the connecting cavity, through grooves are formed in the two sides of the mounting cavity, the mounting cavity communicates with the connecting cavity, heating plates are arranged in the mounting cavity, the number of the heating plates is two, a double-end motor is mounted in the connecting cavity, and the double-end motor is connected with the connecting cavity. By means of the arrangement, a user can monitor the environment temperature in the greenhouse in real time, the user can conveniently adjust the temperature in the greenhouse according to the actual situation, coconut seedlings can grow at the proper temperature, and the practicability of the greenhouse is improved.

The invention discloses low-carbon coconut fiber modified ardealite vegetation concrete and a preparation method thereof. The ardealite vegetation concrete is prepared from the following components in parts by mass: 10 to 15 parts of anhydrous ardealite, 65 to 80 parts of natural aggregate, 0.5 to 2.5 parts of carbide slag, 3 to 9 parts of mineral powder, 0.07 to 0.5 part of alkali modified coconut fiber and 0.1 to 0.5 part of water reducing agent. The low-carbon coconut fiber modified ardealite vegetation concrete has excellent mechanical properties, ecological compatibility and durability, and the preparation method is simple, low in cost and suitable for industrial application.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of complete coconut fruits. The preparation method of the complete coconut fruits comprises the following steps: removing epicarp and mesocarp of coconuts to obtain hairy coconuts; cutting along the plane where the center of the hairy coconut is located to form a cutting gap to divide the inner layer peel into an upper part and a lower part; inserting a knife between the inner-layer peel and the coconut meat along the cutting gap to separate the inner-layer peel from the coconut meat to obtain a complete coconut egg; and sterilizing the complete coconut eggs, and freeze-drying to obtain the complete coconut fruits. The preparation method has the beneficial effects that the preparation method of the complete coconut breaks through the limitation of regions and seasons, greatly prolongs the shelf life of the coconut pulp and the coconut juice, realizes standardized and large-scale production, provides convenience for consumers, is ready-to-eat after uncovering, thoroughly solves the difficulty of coconut uncovering, has stable quality, and is suitable for popularization and application. The key breakthrough of converting the whole coconut from regional fresh food into globally circulating goods is realized.

The prebiotic energy bar comprises the following components in parts by weight: 6.0 to 6.4 parts of inulin, 3.0 to 3.2 parts of fructo-oligosaccharide, 4.5 to 6.4 parts of egg white, 3.0 to 3.2 parts of coconut oil, 0.4 to 0.5 part of table salt, 50 parts of highland barley crisp chips, 1.5 to 1.8 parts of Chinese wolfberry fruits, 1.5 to 1.8 parts of pumpkin seeds, 5.3 to 5.5 parts of raisins and 4.5 to 4.8 parts of cashew nuts. According to taste selection, the coconut crisp food can also comprise 1.5-1.8 parts of cocoa powder or 1.5-1.8 parts of coconut powder and 7.5-7.8 parts of coconut crisp chips. According to the invention, artificially synthesized additives and sweeteners are not used, the formula is clean, highland barley is rich in proteins, dietary fibers, beta-glucan and a variety of amino acids and trace elements, and prebiotics, nuts, seeds, dried fruits and the like are matched, so that the highland barley biscuits are rich in taste level, have obvious advantages in nutritional ingredients, are a healthy and delicious functional food, and have good market prospects. The food is especially suitable for people needing sugar control.

The invention discloses a beverage with coconut flavor and a preparation process thereof, and belongs to the technical field of coconut water, the beverage adopts a whole-plant-based formula, and comprises coconut water subjected to enzymolysis pretreatment, plant protein liquid, coconut milk, a natural sweetening agent, a compound stabilizer and a natural emulsifier; the preparation process comprises the steps of coconut water enzymolysis pretreatment, mixing and homogenizing, ultrahigh-temperature instantaneous sterilization, post-sterilization, secondary homogenizing and the like. According to the method, macromolecular substances such as pectin which easily causes precipitation in coconut water are effectively degraded through enzymolysis pretreatment, and the stability problem of a vegetable protein and coconut component compounded system is solved in combination with a specific stable system and process conditions. The obtained product has the characteristics of pure flavor, refreshing taste and high stability, does not need long-time refrigeration and standing in the production process, and is suitable for industrial production.

1. Name of the designed product: packing bottle (coconut water). 2. Use of the designed product: used as a container for containing liquid such as beverage or water. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points most: design 1 perspective view 1. 5. Design 1 is designated as the basic design.

1. Name of the product in this design: Packaging Box (Qi Zhi Yun Coconut Powder). 2. Purpose of this design: For use in packaging boxes. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color.