CN1011383B

CN1011383B - Extraction and Concentration Process of Coconut Milk

Info

Publication number: CN1011383B
Application number: CN88102908A
Authority: CN
Inventors: 刘昕; 黄晓霓
Original assignee: Sun Yat Sen University
Current assignee: Sun Yat Sen University
Priority date: 1988-05-15
Filing date: 1988-05-15
Publication date: 1991-01-30
Also published as: CN1037445A

Abstract

An extraction and concentration process of coconut milk.

The invention relates to a process for extracting and concentrating coconut milk from coconut meat, coconut trunk or coconut bran, which comprises obtaining low-concentration coconut milk by pulping water extraction, and gathering coconut milk lipoprotein colloid particles in upper local area by thermal coagulation effect at specific temperature, so as to enrich and concentrate coconut milk to almost saturated silk-like concentration. The separated aqueous medium clear liquid is recycled, so that the fragrance of the concentrated coconut milk and the coconut is effectively retained. The obtained concentrated coconut milk keeps the property of milky reducible water solubility and natural coconut fragrance, has high content of coconut milk lipoprotein and excellent taste and flavor, is suitable for being processed into a series of products, and is a good way for developing and utilizing coconut resources.

Description

Extraction and concentration technology of coconut milk

The present invention relates to a kind of technology of from coconut meat, copra or coconut cake, extracting with concentrated coconut juice.

Coconut is one of main industrial crops of torrid areas, and world's cultivated area reaches 1.3 hundred million mu, and annual coconut palm fruit output reaches 36,700,000,000.China's Hainan Island coconut cultivated area reaches more than 400,000 mu, and resource is very abundant.The coconut major product is coconut meat (endosperm), fresh fatty 33%, protein 4.02%, and the evaluation of nutrition digestion coefficient is high, and is nutritious.Coconut is processed to cocounut oil and coconut cake usually, or is processed into copra or shredded coconut stuffing.Extraction and concentrated coconut juice are one of important channels of development and use coconut resource from coconut, but, because the thermocoagulation and the heat sensitivity of coconut juice, as easy as rolling off a log when hot-working or heat kill bacterium owing to the crema protein sex change of condensing loses the emulsus water-soluble nature, thereby become the obstacle of coconut juice deep processing always.Process coconut juice if use cryogenic vacuum to concentrate, then can be owing to the lost in a large number runaway of volatile aroma in the concentration process, the concentrate that finally obtains almost completely loses distinctive coconut palm perfume (or spice).Present " wet method processing " technology also only is confined to extract the protein portion of coconut meat, and the while can be collected coconut oil.Therefore limited the development and use scope of coconut.

In order to solve the problem of above-mentioned existence, the present invention proposes the technology of a kind of extraction and concentrated coconut juice, and the concentrated coconut juice that it obtained is fluid state, the emulsified water dissolubility is splendid, and the peculiar coconut palm fragrance of coconut, crema protein matter content height, mouthfeel and excellent flavor have been kept.This concentrated coconut juice can be processed into series of products for food industry.

The present invention adopts bright coconut meat, copra, coconut cake is a raw material, raw material can be bright coconut meat, in copra and the coconut cake one or more, to be milled into mud shape or pulpous state with water after the raw material fragmentation, make the crema protein matter in the raw material be extracted leaching by aqueous medium, by removing the coconut palm slag, become the emulsus coconut juice of low concentration, then with resulting low concentration coconut juice heated at constant temperature in thermostat, heating-up temperature is 60～78 ℃, utilize the heat-coagulation effect, under specified temp, make the coconut cream protein colloidal particles accumulate in the top regional area, and don't lose the emulsus recoverability water-soluble nature of coconut palm crema protein.The coconut cream protein that accumulates in the top regional area in the thermostat is separated the coconut juice that can obtain concentrating with the clear liquid that separate out the bottom.

The resulting concentrated coconut juice of technology of the present invention has the emulsus water-soluble nature, can further be processed into Normal juice coconut milk, coconut juice or can and concentrate the coconut palm slurry, also can be processed into the raw material as food industry such as candy, biscuit, Bread and Cakes, ice creams such as coconut palm milk powder, coconut powder, the present invention is simple for process, if each small investment, with short production cycle, cost is low, applies easily, is a new way of development and use coconut resource.Below each step of technical process of the present invention and requirement thereof are further described:

1. the raw material that is adopted can be one or more in bright coconut meat, copra and the coconut cake.Raw material is carried out fragmentation so that mill by disintegrating machine.

Will through broken raw material by weight every part add 1.5 to 15 parts of water (can be that clear water also can be the clear liquid of separating out during heat-coagulation in this technology), in grinding mill, be milled into mud shape or pulpous state, the extraction that is beneficial to the coconut cream protein in the raw material is leached.

3. the former slip after will milling is removed the coconut palm slag by the screenings automatic segregator, and gained juice is the low concentration coconut juice, and the coconut palm slag can be milled once more, extracts residual coconut cream protein.

4. the above-mentioned low concentration coconut juice that obtains is carried out heated at constant temperature in thermostat, heating-up temperature is 60～78 ℃, be generally 65～70 ℃, because the effect of heat-coagulation effect, crema protein matter colloidal particles in the coconut juice upwards accumulate in the top regional area at this moment hastily, and in several minutes, make the coconut juice enrichment be concentrated to the concentration that almost is saturated sticking silk fabric shape, by the control heat time heating time of coconut juice in thermostat, can obtain the various concentrated coconut juices that require concentration.If further improve heating-up temperature, though quickened the cohesion of coconut cream protein colloidal particles, simultaneously coconut juice can heated denaturalization and character such as irreversible gel, water-soluble, emulsibility occur and descend so that lose the processing characteristics of coconut juice fully.

5. collect to condense and partly be concentrated coconut juice in the coconut cream protein on top.Remaining part is the clear liquid of separating out, the used water of step can replace milling, circulation is used for coconut juice is extracted leaching, can reduce scattering and disappearing of coconut juice coconut palm perfume (or spice) in the technical process like this, thereby the natural coconut palm perfume (or spice) that more effectively keeps the coconut juice that is leached, and the clear liquid circulation of separating out that has coconut palm perfume (or spice) is strengthened in the coconut juice that concentrates, make the concentrated coconut juice that obtains keep natural coconut palm perfume (or spice).

6. according to the purpose of producing, top resulting concentrated coconut juice further can be processed into Normal juice coconut milk, coconut juice or can and concentrate the coconut palm slurry, also can be processed into products such as coconut palm milk powder, coconut powder.

Can reequip according to the original appointed condition of factory during process implementing of the present invention, can form the semi-automatic production line of channelization continuous productive process and produce.

Claims

1. A process for extracting and concentrating coconut milk, which is characterized in that crushed raw materials (one or more of fresh coconut meat, copra and coconut bran) are ground together with water into mud or slurry , after removing slag, the obtained low-concentration coconut milk is heated in a thermostat at a constant temperature, and the heating temperature is 60-78 ° C, so that the colloidal particles of coconut milk fat protein are gathered in the upper local area, and are separated from the clear liquid precipitated at the lower part. That is, the desired concentrated coconut milk is obtained.

2. A process as claimed in claim 1, characterized in that the temperature of constant temperature heating is 65-70°C.

3. A process as claimed in claim 1, characterized in that the weight ratio of raw material to water is raw material: water = 1: 1.5-15.

4. A process as claimed in claim 1, 2 or 3, characterized in that the clear liquid separated out by the aggregation of coconut milk fat protein colloid particles in the thermostat replaces the used water in the milling step for recycling.