CN101856105B

CN101856105B - Dried coconut and preparation method thereof

Info

Publication number: CN101856105B
Application number: CN200910134145XA
Authority: CN
Inventors: 陈锦祥
Original assignee: Individual
Current assignee: Chen Jinxiang
Priority date: 2009-04-13
Filing date: 2009-04-13
Publication date: 2013-08-07
Anticipated expiration: 2029-04-13
Also published as: CN101856105A

Abstract

The invention relates to a dried coconut and a preparation method thereof. The preparation method comprises the following steps of: firstly, dehydrating the coconut base material cut in an appropriate shape, then adding a sweetener and an edible gum additive to stir so that the coconut absorbs and expands, after improving the resilient and softened taste, then freezing and drying rapidly; the coconut retained with original nutrients is rapidly dried to prepare a dried coconut which is convenient to condition and prone to provide modern people a new selection on high fiber and low heat healthy food material commonly, thereby realizing the use progressiveness of substantial help for promoting the body health of people; and further, the dried coconut can be added with flavorants according to different tastes so as to be prepared into the dried coconut with tastes of apple, pineapple, almond and the like for providing diversified taste selection.

Description

Dried coconut and manufacture method thereof

Technical field

The present invention relate generally to a kind of coconut palm really can be made be easy to the conditioning (fried) dried coconut and manufacture method innovation thereof.

Background technology

Existing coconut palm fruit method for making, as shown in Figure 1, mainly be that suitable shape coconut palm fruit base material is directly added sweetener (as Fructus Hordei Germinatus, fructose, sugar) and the stirring of edible glue additives such as (as three celestial glue, antler glue, starch), then after producing the sliding tender mouthfeel of the suitable sweet taste elasticity of tool, add flavorant (taste) and the anticorrisive agent of different taste again, and make the coconut palm fruit of various different tastes.

Summary of the invention

The technical task that institute's desire solves:

The coconut palm fruit of making according to said method, because being forms (wetting) watery coconut palm fruit, it is edible generally to be that other food materials of collocation are made as modes such as dessert or beverages, is with its edible way but the mode of eating that also only can wet, and compares to provide faster conveniently to fetch edible convenience requirement.

So how at the high food coconut palm fruit of above-mentioned tool dietary fiber content, because the certain moisture content of tool exists, the mode of eating that only can wet causes and does not have the shortcoming that facility fetches on edible and improved, and is the difficulty place that solves for institute of the present invention desire row.

Main purpose of the present invention, be to provide a kind of dried coconut and manufacture method thereof, the coconut palm of high fiber really can be made and be easy to conditioning (as fried) and be convenient to fetch edible dried coconut, and healthy new selection that a kind of high fiber of modern's diet is provided that can be general, the essence progressive with promotion health of masses is reached.

An of the present invention purpose is to provide a kind of dried coconut and manufacture method thereof, can keep with simple and easy processing procedure and make various differently flavoured dried coconuts under original nutrition rapidly, provides diversified taste to select.

Solve the technological means of problem:

For reaching above-mentioned purpose, the present invention mainly with the coconut palm of suitable shape fruit base material after dehydration, add earlier and comprise sweetener (as Fructus Hordei Germinatus, fructose, sugar) and the stirring of edible glue additives such as (as three celestial glue, antler glue and starch), absorb expansion according to making these these additives infiltrate coconut palm fruit fiber layer, then produce suitable sweet taste and have more the sliding tender mouthfeel of elasticity, see through IQF again and make the freeze drying of coconut palm fruit, add flavorant more in regular turn and stirred it is evenly adhered to, and make the dried coconut that keeps original nutrition and natural flavor; Wherein, this flavorant can be concentrated Normal juice (also can be powder), adds according to different taste and makes different tastes such as apple, pineapple, other spices of almond; Wherein, but coconut palm fruit base material cutting different shape (as strip, bulk or other shape); Wherein, the dried coconut of making can further be wrapped up in behind the powder again, and row is fried into coconut palm fruit bar.

Description of drawings

Fig. 1: be existing manufacturing process block diagram.

Fig. 2: be manufacturing process block diagram of the present invention.

[main element symbol description]

10.... preceding processing procedure order 20.... dehydration procedure

30.... additive program 40.... IQF program

50.... processing procedure order behind the flavorant interpolation program 60....

Has embodiment

Remainder, conjunction with figs. is enumerated a specific embodiment now, introduces structure content of the present invention in detail, and the function and benefit that can reach as after;

Be illustrated in figure 2 as manufacturing process block diagram of the present invention, it comprises following program:

Preceding processing procedure order 10: the coconut palm fruit base material of preparing to cut in right amount suitable shape (as strip, bulk or other shape);

Dehydration procedure 20: with coconut palm fruit base material processed in addition;

Additive program 30: will be after dewatering coconut palm really add make stir the back sugariness approximately the boundary in the sweeteners (as Fructus Hordei Germinatus, fructose, sugar) of 25～30 degree, and additive mixing stirring such as millesimal edible glue approximately, coconut palm fruit fiber layer that each additive can dehydrated mistake is absorbed and expand, produce suitable sweet taste then and have more the sliding tender mouthfeel of elasticity; Wherein, this edible glue can be the edible glue of starch, antler glue (Carrageenan) and three celestial glue (xanthan gum) or the sliding tender mouthfeel of the moulding increase denseness of other tool;

IQF program 40: will absorb the above-mentioned coconut palm fruit of waiting additive and expanding through the IQF drying, and make the coconut palm fruit not destroy original nutrition (as dietary fiber etc.) and not change under original profile color and luster in addition freeze drying;

Flavorant (taste) interpolation program 50: millesimal approximately flavorant (can be and concentrate Normal juice or powder) really can be mixed stirring with the freezing coconut palm that absorbs the additive expansion, and this flavorant can be made into apple, pineapple, almond according to the different taste interpolation ... etc. various different tastes;

Back processing procedure order 60: the dried coconut that above-mentioned manufacturing can be finished can suitably be preserved for taking at any time again through vacuum packaging.

In addition, have when adding the sour agent of avoiding fermenting at the coconut palm fruit base material of preceding processing procedure order, then must do earlier to carry out dehydration procedure again after the depickling program.

The dried coconut of the made different taste of processing procedure of the present invention as mentioned above because through the IQF drying, can be avoided moisture content to be evaporated and can keep original nutrition, profile, color and luster, and then make the dried coconut that can be suitable for fried conditioning; So, can after can wrapping up in powder behind the dried coconut Kaifeng, be fried into coconut palm fruit bar more in advance, and healthy new selection of busy a kind of high fiber of modern, food materials low in calories is provided, have the essence that promotes health of masses and reduce the medical resource loss and use progressive.

In sum, when knowing that the present invention has usability and progressive on the industry, and the present invention do not see any publication, also has a novelty, when the regulation that meets Patent Law, proposes application for a patent for invention in accordance with the law.

Claims

1. dried coconut, it is characterized in that, be with the suitable shape of tool and the fruit of the coconut palm through dewatering base material, after adding suitable additive and edible glue stirring absorption expansion, make the coconut palm fruit that can keep original nutrition and natural flavor through the IQF drying again, this additive is sweetener, and its sugariness circle is in 25～30 degree.

2. dried coconut as claimed in claim 1 is characterized in that, this sweetener is sugar.

3. dried coconut as claimed in claim 1 is characterized in that, this edible glue is antler glue, three celestial glue and starch.

4. dried coconut as claimed in claim 3 is characterized in that, this dried coconut adds apple, pineapple, almond different taste flavorant.

5. dried coconut as claimed in claim 4 is characterized in that, dried coconut is standby through vacuum packaging.

6. dried coconut as claimed in claim 4 is characterized in that, described dried coconut is strip.

7. a fried coconut palm fruit bar is characterized in that, further being wrapped up in behind the powder strip dried coconut in the claim 6 again, row is fried into fried coconut palm fruit bar.

8. the manufacture method of a dried coconut is characterized in that, comprises following program:

Preceding processing procedure order: the coconut palm fruit base material of preparing to cut in right amount suitable shape;

Dehydration procedure: be to cut back coconut palm fruit base material processing dehydration;

Additive program: in dehydration coconut palm fruit, add sweetener again and edible glue is mixed stirring, and coconut palm that sweetener can dehydrated mistake is really absorbed and expand;

The IQF program: will absorb sweetener and the coconut palm of expanding fruit through the IQF drying, the coconut palm fruit is not being destroyed original nutrition and is not being changed under original profile color and luster in addition freeze drying.

9. the manufacture method of dried coconut as claimed in claim 8 is characterized in that,, then must do earlier to carry out dehydration procedure again after the depickling program during in the sour agent that adding is avoided fermenting at the coconut palm of preceding processing procedure order fruit base material.

10. the manufacture method of dried coconut as claimed in claim 9 is characterized in that, this sweetener is sugar, and its sugariness circle is in 25～30 degree.

11. the manufacture method as claim 8,9 or 10 described dried coconuts is characterized in that, this edible glue is antler glue, three celestial glue or starch.

12. the manufacture method of dried coconut as claimed in claim 11 is characterized in that, this dried coconut adds apple, pineapple, almond different taste flavorant.

13. the manufacture method of dried coconut as claimed in claim 12 is characterized in that dried coconut is standby through vacuum packaging.

14. the manufacture method of dried coconut as claimed in claim 12 is characterized in that, described dried coconut is strip.

15. the manufacture method of a fried coconut palm fruit bar is characterized in that, further being wrapped up in behind the powder strip dried coconut in the claim 14 again, row is fried into fried coconut palm fruit bar.