CN102007997A - Method for preparing sugared coconut flesh - Google Patents
Method for preparing sugared coconut flesh Download PDFInfo
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- CN102007997A CN102007997A CN 201010514706 CN201010514706A CN102007997A CN 102007997 A CN102007997 A CN 102007997A CN 201010514706 CN201010514706 CN 201010514706 CN 201010514706 A CN201010514706 A CN 201010514706A CN 102007997 A CN102007997 A CN 102007997A
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Abstract
The invention discloses a method for preparing sugared coconut flesh. The method comprises the following steps: placing coconut flesh in a container, and keeping the coconut flesh for 5-30 minutes under a vacuum environment in the container; adding a sugar liquid I to the container, and keeping the mixture of the coconut flesh and the sugar liquid I for 5-30 minutes in the vacuum environment; and introducing air to the container so as to recover the air pressure in the container to normal pressure at a uniform velocity within 15-120 minutes. In the method, a vacuum sugar penetration technology is used for reducing the air pressure around the coconut flesh by vacuumization so that the air in the coconut flesh escapes outwards due to inner and external pressure difference, and the sugar liquid penetrates into the coconut flesh by means of pressure difference after the vacuum is broken, thus the prepared sugared coconut flesh has milky white color and luster, the total sugar content is increased more substantially, and the sugared coconut flesh is beneficial to storing.
Description
Technical field
The present invention relates to a kind of method for preparing the sugaring coconut meat.
Background technology
The sugaring coconut meat has another name called the coconut palm angle, is Hainan traditional characteristics food, and color and luster is pure white, and is fragrant and sweet good to eat, and unique delicate fragrance of coconut is arranged, and meat is thick fragrant and sweet nutty, is rich in the multiple nutrients material simultaneously, welcome by consumers in general.Because the coconut meat quality is hard, liquid glucose infiltration difficulty, the coconut palm angle production cycle is long, and product total sugar content less than 40% often, so shelf life of products is lacked.At present, the coconut palm angle produces and still adopts the candy infusion process of normal pressure.The coconut palm angle that the candy infusion process of normal pressure is produced is because long-time high temperature boiling in the process causes the coconut fragrance loss, and the product brown stain is serious, has seriously influenced coconut palm angle quality.Vacuum is divided into absolute vacuum degree and relative vacuum degree, absolute vacuum degree value between 0～101.325KPa, relative vacuum degree value between 0～-101.325KPa, the air pressure in relative vacuum degree=absolute vacuum degree (absolute pressure)-measurement place.The relative vacuum degree is 0, and promptly expression is a normal pressure.Normal pressure promptly is the state that does not have vacuum, and normal pressure generally is that absolute pressure is 0.1Mpa.
Summary of the invention
An object of the present invention is to provide a kind of method for preparing the sugaring coconut meat.
The method for preparing the sugaring coconut meat provided by the present invention comprises the steps:
(1) vacuum sugar infiltration: comprise the steps: coconut meat is placed container, make under the environment of coconut meat vacuum in container to keep 5min～30min; In container, add liquid glucose I again, and make the mixture of coconut meat and liquid glucose I in vacuum environment, keep 5min～30min; In container, charge into air again, make the container internal gas pressure in 15min～120min, at the uniform velocity return to normal pressure;
(2) cold sugar dipping: comprise the steps: the coconut meat that step (1) obtains is soaked among the liquid glucose II, under normal pressure, flood 6h～24h;
The composition of described liquid glucose I: form by sugar, substance A, substance B and water; The concentration of sugar in liquid glucose I is 30%-70% (quality percentage composition); The concentration of described substance A in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by substance A is 0.0067%-0.1% (quality percentage composition); The concentration of described substance B in liquid glucose I is 1.48 * 10
-3Mol/L～4.82 * 10
-3Mol/L or 2.96 * 10
-4Mol/L～4.82 * 10
-3Mol/L;
The composition of described liquid glucose II: form by sugar, substance A and water; The concentration of sugar in liquid glucose II is 40%-80% (quality percentage composition), and the concentration of described substance A in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by substance A is 0.0067%-0.1% (quality percentage composition);
Described substance A is the low sulphite of sulfurous acid, solubility sulphite, solubility pyrosulfite and/or solubility;
Described substance B is disodium ethylene diamine tetraacetate, calcium phosphate, natrium citricum and/or sodium potassium tartrate tetrahydrate;
Described step (1) and step (2) are carried out once according to the order of step (1) and (2) at least.
After returning to normal pressure, carry out cold liquid glucose dipping immediately.
In the said method, described step (1) is to carry out under the condition of 50 ℃-90 ℃ or 50 ℃ or 65 ℃ or 90 ℃ in temperature;
In the said method, in the described step (1), the relative vacuum degree of described vacuum environment is-0.085Mpa～-0.098Mpa, be specially-0.085Mpa ,-0.095Mpa or-0.098Mpa;
In the said method, in the described step (1), keep among 5min～30min under the described environment that makes coconut meat vacuum in container, the time of described maintenance is 5min, 15min or 30min;
In the said method, in the described step (1), the described mixture of coconut meat and liquid glucose I that makes keeps among 5min～30min under vacuum environment, and the time of described maintenance is 5min, 15min or 30min;
In the said method, in the described step (1), the described container internal gas pressure that makes at the uniform velocity returns in 15min～120min in the normal pressure, and the described time is 15min, 90min or 120min;
In the said method, in the described step (2), described being immersed under the condition that temperature is 15 ℃-35 ℃ or 15 ℃ or 25 ℃ or 35 ℃ carried out;
In the said method, in the described step (2), the time of described dipping is 6h, 12h or 24h;
Among the described liquid glucose I, the concentration of described sugar in liquid glucose I is 30% or 50% or 70%; The concentration of described substance A in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by substance A is 0.0067%, 0.034% or 0.1%; The concentration of described substance B in liquid glucose I is 1.48 * 10
-3Mol/L, 1.6 * 10
-3Mol/L, 1.75 * 10
-3Mol/L, 2.96 * 10
-4Mol/L, 4.45 * 10
-3Mol/L or 4.82 * 10
-3Mol/L;
Among the described liquid glucose II, the concentration of sugar in liquid glucose II is 40% or 60% or 80%, and the concentration of described substance A in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by substance A is 0.0067%, 0.034% or 0.1%;
Described solubility sulphite is sodium sulfite or sodium hydrogensulfite; Described solubility pyrosulfite is sodium pyrosulfite or potassium metabisulfite; The low sulphite of described solubility is Hydros.
In the said method, in the described step (1), the temperature of the sugar juice I of described adding is 50 ℃-90 ℃, is specially 50 ℃, 65 ℃ or 90 ℃;
In the said method, in the described step (1), the volume ratio of described coconut meat and liquid glucose I is 1: 1-1: 3, be specially 1: 1,1: 2 or 1: 3; In the described step (2), the volume ratio of described coconut meat and liquid glucose II is 1: 1-1: 3, be specially 1: 1,1: 2 or 1: 3; Among the described liquid glucose I, described sugar is white granulated sugar; Among the described liquid glucose II, described sugar is white granulated sugar.
In the said method, in the described method, described step (1) and step (2) are carried out three times according to the order of step (1) and (2) or secondary or once.
In the said method, described step (1) and step (2) are carried out three times according to the order of step (1) and (2), and the concentration of each material is as follows among each liquid glucose I and the liquid glucose II:
In the primary step (1), the concentration of described sugar in liquid glucose I is 30%; The concentration of described substance A in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by substance A is 0.034%; The concentration of described substance B in liquid glucose I is 1.48 * 10
-3Mol/L;
In the primary step (2), the concentration of described sugar in liquid glucose II is 40%; The concentration of described substance A in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by substance A is 0.034%;
In secondary step (1), the concentration of described sugar in liquid glucose I is 50%; The concentration of described substance A in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by substance A is 0.034%; The concentration of described substance B in liquid glucose I is 1.6 * 10
-3Mol/L;
In secondary step (2), the concentration of described sugar in liquid glucose II is 60%; The concentration of described substance A in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by substance A is 0.034%;
In the step for the third time (1), the concentration of described sugar in liquid glucose I is 70%; The concentration of described substance A in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by substance A is 0.034%; The concentration of described substance B in liquid glucose I is 1.75 * 10
-3Mol/L;
In the step for the third time (2), the concentration of described sugar in liquid glucose II is 80%; The concentration of described substance A in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by substance A is 0.034%.
In the said method, described step (1) and step (2) are carried out secondary according to the order of step (1) and (2), and the concentration of each material is as follows among each liquid glucose I and the liquid glucose II:
In the primary step (1), the concentration of described sugar in liquid glucose I is 30%; The concentration of described substance A in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by substance A is 0.1%; The concentration of described substance B in liquid glucose I is 4.45 * 10
-3Mol/L;
In the primary step (2), the concentration of described sugar in liquid glucose II is 40%; The concentration of described substance A in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by substance A is 0.1%;
In secondary step (1), the concentration of described sugar in liquid glucose I is 50%; The concentration of described substance A in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by substance A is 0.1%; The concentration of described substance B in liquid glucose I is 4.82 * 10
-3Mol/L;
In secondary step (2), the concentration of described sugar in liquid glucose II is 60%; The concentration of described substance A in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by substance A is 0.1%;
In the said method, described step (1) and step (2) are carried out once according to the order of step (1) and (2) at least; The concentration of each material is as follows among liquid glucose I and the liquid glucose II:
In the step (1), the concentration of described sugar in liquid glucose I is 30%; The concentration of described substance A in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by substance A is 0.0067%; The concentration of described substance B in liquid glucose I is 2.96 * 10
-4Mol/L;
In the step (2), the concentration of described sugar in liquid glucose II is 40%; The concentration of described substance A in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by substance A is 0.0067%.
In the said method, in described step (1) before, comprise the following look step of protecting: coconut meat is soaked in the aqueous solution of substance A that temperature is 85 ℃～100 ℃ or 85 ℃ or 100 ℃ or 95 ℃, soaks 3min～30min or 3min or 8min or 30min; The volume ratio of the aqueous solution of described coconut meat and substance A is 1: 1-1: 3, be specially 1: 1 or 1: 2 or 1: 3; In the aqueous solution of described substance A, the concentration of described substance A satisfies following condition: decomposing the concentration of sulfur dioxide in the aqueous solution of described substance A that produces by substance A is 0.0067%-0.1% or 0.0067% or 0.034% or 0.1% (quality percentage composition).
In the said method, described protect the look step before, comprise following rinse step:, wash with clear water again with aqueous solution soaking coconut meat 15min～45min or 15min or the 30min or the 45min of substance A; The volume ratio of the described coconut meat and the substance A aqueous solution is 1: 1-1: 3, be specially 1: 1 or 1: 2 or 1: 3; In the aqueous solution of described substance A, the concentration of described substance A satisfies following condition: decomposing the concentration of sulfur dioxide in the aqueous solution of described substance A that produces by substance A is 0.0067%-0.1% or 0.0067% or 0.034% or 0.1% (quality percentage composition).
In the said method, in the described method, in described step (2) afterwards, comprise the step of the coconut meat drying that step (2) is obtained; Described drying is shown in following A or the B:
A: in temperature is the baking oven of 40 ℃～85 ℃ or 40 ℃ or 85 ℃, dry 3h～10h or 3h or 10h;
B: placed under the natural conditions 1～2 day or 2 days;
The size of described coconut meat is 2cm * 2cm * 2cm～4cm * 3cm * 3cm, is specially 2cm * 2cm * 2cm, 3cm * 2cm * 2cm or 4cm * 3cm * 3cm; Described coconut meat is taken from ablastous coconut.
The sugaring coconut meat that is prepared by above-mentioned arbitrary described method also belongs to protection scope of the present invention.
The inventive method is with the method that vacuumizes the pressure of coconut meat surrounding environment to be reduced, and the gas in the coconut meat is owing to the external and internal pressure difference escapes; Charge into air again in container, make coconut meat environment on every side recover normal pressure, abolish vacuum, utilize pressure differential to promote to ooze sugar, liquid glucose infiltrates in the coconut meat by pressure differential; The gas that pours is air, and intake velocity is also different owing to container intake velocity not of uniform size, but must guarantee in the inflationtime of regulation, makes jar interior air pressure at the uniform velocity return to normal pressure.
Tradition coconut palm angle adopts the candy sugaring of normal pressure to form.Because the coconut meat structure is tight, quality is hard, it is slow that coconut meat oozes sugar, and the production cycle is long, and total sugar content is low, so shelf life of products is short.The present invention adopts the vacuum sugar infiltration technology, with the mode that vacuumizes the pressure of coconut meat surrounding environment is reduced, and the gas in the coconut meat is owing to the external and internal pressure difference escapes, abolish vacuum after, liquid glucose infiltrates in the coconut meat by pressure differential, thereby finishes sugaring.The coconut palm role pool that the inventive method is made is milky white, and total sugar content also has lifting by a relatively large margin, help preservation, and the inventive method is with short production cycle, has improved production efficiency.
The specific embodiment
Employed experimental technique is conventional method if no special instructions among the following embodiment.
Used material, reagent etc. if no special instructions, all can obtain from commercial channels among the following embodiment.
The detection method of total sugar content is carried out with reference to standard GB/T5009.7.8-2003 in the coconut meat.
The detection method of aberration Δ E*ab is with reference to standard GB/T13531.2-92.Δ E*ab=[(Δ L
*)
2+ (Δ a
*)
2+ (Δ b
*)
2]
1/2, Δ L* represents the variation of brightness, Δ a
*, Δ b
*The variation of expression colourity, aim colour is chosen the coconut meat after look is protected in blanching.
Coconut meat was white originally, very easily brown stain in the process, and chromatism data can reflect browning degree indirectly, the big more explanation brown stain of aberration is serious more.
3 repetitions are all established in each experiment among following each embodiment, average.Vacuum described in following each embodiment is the relative vacuum degree.
Embodiment 1,
Experimental group:
1. select materials, cutting: select fresh ripe coconut, require not germinate, meat is thick, with the coconut meat peeling, is cut into the shape of 2cm * 2cm * 2cm.
2. rinsing: soak coconut meat 15min with metabisulfite solution, the volume ratio of coconut meat and metabisulfite solution (being the material liquid volume ratio) is 1: 1, washes with clear water then; The concentration of sodium pyrosulfite satisfies following condition in the metabisulfite solution: decomposing the concentration of sulfur dioxide in metabisulfite solution that produces by sodium pyrosulfite is 0.0067% (quality percentage composition).
3. look is protected in blanching: with 85 ℃ of metabisulfite solution blanchings, the volume ratio of coconut meat and metabisulfite solution (be material liquid volume than) is 1: 1 to above-mentioned coconut meat, and blanching treatment time 3min uses cold water flush then immediately; The concentration of sodium pyrosulfite satisfies following condition in the metabisulfite solution: decomposing the concentration of sulfur dioxide in metabisulfite solution that produces by sodium pyrosulfite is 0.0067% (quality percentage composition).
4. vacuum sugar infiltration: the coconut meat after the blanching joined vacuumize processing in the vacuum tank, the outside 50 ℃ of water-baths heating of vacuum tank, vacuum reaches-keep 5min behind the 0.085Mpa; The 50 ℃ of liquid glucose I that reinject, the volume ratio of coconut meat and liquid glucose I is 1: 1; The mixture that makes coconut meat and liquid glucose I keeps 5min under the environment of vacuum for-0.085Mpa; In jar, charge into air again, make in the vacuum tank vacuum at the uniform velocity return to 0Mpa in the 15min by-0.085Mpa.Make the outside 50 ℃ of water-baths heating of vacuum tank in this process always.After returning to normal pressure, carry out cold liquid glucose dipping immediately.
The composition of liquid glucose I: form by white granulated sugar, sodium pyrosulfite, disodium ethylene diamine tetraacetate and water; The concentration of white granulated sugar in liquid glucose I is 30% (quality percentage composition); The concentration of sodium pyrosulfite in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by sodium pyrosulfite is 0.0067% (quality percentage composition); The concentration of disodium ethylene diamine tetraacetate in liquid glucose I is 2.96 * 10
-4Mol/L.
5. cold liquid glucose dipping: the coconut meat behind the vacuum sugar infiltration is poured immediately among the liquid glucose II of room temperature (15 ℃) into dipping 6h under room temperature (15 ℃), normal pressure.The volume ratio of coconut meat and liquid glucose II is 1: 1.
The composition of liquid glucose II: form by white granulated sugar, sodium pyrosulfite and water; The concentration of white granulated sugar in liquid glucose II is 40% (quality percentage composition); The concentration of sodium pyrosulfite in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by sodium pyrosulfite is 0.0067% (quality percentage composition).
6. oven dry: the coconut meat of sugaring is spread out in 40 ℃ of baking ovens oven dry 10h, packing then.
Control group:
Select materials, cutting, rinsing, blanching, cold liquid glucose dipping be identical with experimental group with the method for oven dry.Difference is to carry out normal pressure to ooze sugar after blanching, before the cold liquid glucose dipping; The step that normal pressure oozes sugar is: the coconut meat after the blanching is joined in the vacuum tank, and 50 ℃ of hot liquid glucose I are injected in the outside 50 ℃ of water-baths heating of vacuum tank, and the volume ratio of coconut meat and liquid glucose I is 1: 1, soaks 25min.
The result:
Experimental group: total sugar content 20.12% (quality percentage composition), aberration Δ E*ab 7.23.
Control group: total sugar content 17.05% (quality percentage composition), aberration Δ E*ab 10.98.
In the vacuum sugar infiltration step, sodium pyrosulfite among the liquid glucose I is replaced to potassium metabisulfite, sodium sulfite, Hydros, sodium hydrogensulfite or sulfurous acid, and the condition that its concentration in liquid glucose I is satisfied is identical with sodium pyrosulfite, and the total sugar content of the coconut meat that the result obtains and aberration and above-mentioned experimental group do not have significant difference.
In the vacuum sugar infiltration step, disodium ethylene diamine tetraacetate among the liquid glucose I is replaced to calcium phosphate, natrium citricum or sodium potassium tartrate tetrahydrate, and making its molar concentration in liquid glucose I identical with disodium ethylene diamine tetraacetate, the total sugar content of the coconut meat that the result obtains and aberration and above-mentioned experimental group do not have significant difference.
In cold liquid glucose impregnation steps, sodium pyrosulfite among the liquid glucose II is replaced to potassium metabisulfite, sodium sulfite, Hydros, sodium hydrogensulfite or sulfurous acid, and the condition that its concentration in liquid glucose II is satisfied is identical with sodium pyrosulfite, and the total sugar content of the coconut meat that the result obtains and aberration and above-mentioned experimental group do not have significant difference.
In rinse step, metabisulfite solution is replaced to potassium metabisulfite, sodium sulfite, Hydros, sodium hydrogensulfite or sulfurous aqueous acid, and the condition that its concentration in the aqueous solution is satisfied is identical with sodium pyrosulfite, and the total sugar content of the coconut meat that the result obtains and aberration and above-mentioned experimental group do not have significant difference.
Protect in the look step in blanching, metabisulfite solution is replaced to potassium metabisulfite, sodium sulfite, Hydros, sodium hydrogensulfite or sulfurous aqueous acid, and the condition that its concentration in the aqueous solution is satisfied is identical with sodium pyrosulfite, and the total sugar content of the coconut meat that the result obtains and aberration and above-mentioned experimental group do not have significant difference.
Embodiment 2,
Experimental group:
1. select materials, cutting: select fresh ripe coconut, require meat thick and do not germinate,, be cut into the shape of 3cm * 2cm * 2cm the coconut meat peeling.
2. rinsing: soak coconut meat 30min with metabisulfite solution, the volume ratio of coconut meat and metabisulfite solution (being the material liquid volume ratio) is 1: 2, washes with clear water then; The concentration of sodium pyrosulfite satisfies following condition in the metabisulfite solution: decomposing the concentration of sulfur dioxide in metabisulfite solution that produces by sodium pyrosulfite is 0.034% (quality percentage composition).
3. look is protected in blanching: with 100 ℃ of metabisulfite solution blanchings, the volume ratio of coconut meat and metabisulfite solution (be material liquid volume than) is 1: 2 to above-mentioned coconut meat, and blanching treatment time 8min uses cold water flush then immediately; The concentration of sodium pyrosulfite satisfies following condition in the metabisulfite solution: decomposing the concentration of sulfur dioxide in metabisulfite solution that produces by sodium pyrosulfite is 0.034% (quality percentage composition).
4. vacuum sugar infiltration for the first time: the coconut meat after the blanching joined vacuumize processing in the vacuum tank, the outside 65 ℃ of water-baths heating of vacuum tank, vacuum reaches-keep 15min behind the 0.095Mpa; The 65 ℃ of liquid glucose I that reinject, the volume ratio of coconut meat and liquid glucose I is 1: 2; The mixture that makes coconut meat and liquid glucose I keeps 15min under the environment of vacuum for-0.095Mpa; In jar, charge into air again, make in the vacuum tank vacuum at the uniform velocity return to 0Mpa (being normal pressure) in the 90min by-0.095Mpa.Make the outside 65 ℃ of water-baths heating of vacuum tank in this process always.After returning to normal pressure, carry out cold liquid glucose dipping immediately.
The composition of liquid glucose I: form by white granulated sugar, sodium pyrosulfite, disodium ethylene diamine tetraacetate and water; The concentration of white granulated sugar in liquid glucose I is 30% (quality percentage composition); The concentration of sodium pyrosulfite in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by sodium pyrosulfite is 0.034% (amount percentage composition); The concentration of disodium ethylene diamine tetraacetate in liquid glucose I is 1.48 * 10
-3Mol/L.
5. for the first time cold liquid glucose dipping: the coconut meat behind the vacuum sugar infiltration is poured immediately among the liquid glucose II of room temperature (25 ℃) into dipping 12h under room temperature (25 ℃), normal pressure.The volume ratio of coconut meat and liquid glucose II is 1: 2.
The composition of liquid glucose II: form by white granulated sugar, sodium pyrosulfite and water; The concentration of one-level white granulated sugar in liquid glucose II is 40% (quality percentage composition); The concentration of sodium pyrosulfite in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by sodium pyrosulfite is 0.034% (quality percentage composition).
6. vacuum sugar infiltration for the second time: coconut meat that will for the first time cold liquid glucose dipping joins and vacuumizes processing in the vacuum tank, the outside 65 ℃ of water-baths heating of vacuum tank, and vacuum reaches-keep 15min behind the 0.095Mpa; The 65 ℃ of liquid glucose I that reinject, the volume ratio of coconut meat and liquid glucose I is 1: 2; The mixture that makes coconut meat and liquid glucose I keeps 15min under the environment of vacuum for-0.095Mpa; In jar, charge into air again, make in the vacuum tank vacuum at the uniform velocity return to 0Mpa (being normal pressure) in the 90min by-0.095Mpa.Make the outside 65 ℃ of water-baths heating of vacuum tank in this process always.After returning to normal pressure, carry out cold liquid glucose dipping immediately.
The composition of liquid glucose I: form by white granulated sugar, sodium pyrosulfite, disodium ethylene diamine tetraacetate and water; The concentration of white granulated sugar in liquid glucose I is 50% (quality percentage composition); The concentration of sodium pyrosulfite in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by sodium pyrosulfite is 0.034% (amount percentage composition); The concentration of disodium ethylene diamine tetraacetate in liquid glucose I is 1.6 * 10
-3Mol/L.
7. for the second time cold liquid glucose dipping: the coconut meat behind the vacuum sugar infiltration is poured immediately among the liquid glucose II of room temperature (25 ℃) into dipping 12h under room temperature (25 ℃), normal pressure.The volume ratio of coconut meat and liquid glucose II is 1: 2.
The composition of liquid glucose II: form by white granulated sugar, sodium pyrosulfite and water; The concentration of one-level white granulated sugar in liquid glucose II is 60% (quality percentage composition); The concentration of sodium pyrosulfite in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by sodium pyrosulfite is 0.034% (quality percentage composition).
8. vacuum sugar infiltration for the third time: the coconut meat after will for the second time cold liquid glucose dipping joins and vacuumizes processing in the vacuum tank, the outside 65 ℃ of water-baths heating of vacuum tank, and vacuum reaches-keep 15min behind the 0.095Mpa; The 65 ℃ of liquid glucose I that reinject, the volume ratio of coconut meat and liquid glucose I is 1: 2; The mixture that makes coconut meat and liquid glucose I keeps 15min under the environment of vacuum for-0.095Mpa; In jar, charge into air again, make in the vacuum tank vacuum at the uniform velocity return to 0Mpa (being normal pressure) in the 90min by-0.095Mpa.Make the outside 65 ℃ of water-baths heating of vacuum tank in this process always.After returning to normal pressure, carry out cold liquid glucose dipping immediately.
The composition of liquid glucose I: form by white granulated sugar, sodium pyrosulfite, disodium ethylene diamine tetraacetate and water; The concentration of white granulated sugar in liquid glucose I is 70% (quality percentage composition); The concentration of sodium pyrosulfite in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by sodium pyrosulfite is 0.034% (amount percentage composition); The concentration of disodium ethylene diamine tetraacetate in liquid glucose I is 1.75 * 10
-3Mol/L.
9. cold for the third time liquid glucose dipping: the coconut meat behind the vacuum sugar infiltration is poured immediately among the liquid glucose II of room temperature (25 ℃) into dipping 12h under room temperature (25 ℃), normal pressure.The volume ratio of coconut meat and liquid glucose II is 1: 2.
The composition of liquid glucose II: form by white granulated sugar, sodium pyrosulfite and water; The concentration of one-level white granulated sugar in liquid glucose II is 80% (quality percentage composition); The concentration of sodium pyrosulfite in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by sodium pyrosulfite is 0.034% (quality percentage composition).
10. dry: the coconut meat of sugaring is spread out in basket, place and carried out nature in 2 days and dry, then packing.
Control group:
Select materials, cutting, rinsing, blanching, cold liquid glucose dipping be identical with experimental group with the method for drying.Different is after look is protected in blanching, before each cold liquid glucose dipping, comprises that following three normal pressures ooze the step of sugar; It is identical with liquid glucose I composition in the corresponding vacuum sugar infiltration of experimental group that each normal pressure oozes the composition of liquid glucose I used in the sugar.Specific as follows:
4. normal pressure oozes sugar for the first time: the coconut meat after the blanching is joined in the vacuum tank, and 65 ℃ of liquid glucose I are injected in the outside 65 ℃ of water-baths heating of vacuum tank, and the volume ratio of coconut meat and liquid glucose I is 1: 2, soaks 120min.
5. for the first time cold liquid glucose dipping: identical with experimental group.
6. normal pressure oozes sugar for the second time: the coconut meat of for the first time cold liquid glucose dipping is joined in the vacuum tank, and 65 ℃ of liquid glucose I are injected in the outside 65 ℃ of water-baths heating of vacuum tank, and the volume ratio of coconut meat and liquid glucose I is 1: 2, immersion 120min.
7. for the second time cold liquid glucose dipping: identical with experimental group.
8. normal pressure oozes sugar for the third time: the coconut meat of for the second time cold liquid glucose dipping is joined in the vacuum tank, and 65 ℃ of liquid glucose I are injected in the outside 65 ℃ of water-baths heating of vacuum tank, and the volume ratio of coconut meat and liquid glucose I is 1: 2, immersion 120min.
9. cold for the third time liquid glucose dipping: identical with experimental group.
The result:
Experimental group: total sugar content: 51.30%, aberration Δ E*ab 19.63.
Control group: total sugar content: 38.30%, aberration Δ E*ab 28.34.
For the first time, for the second time, for the third time in the vacuum sugar infiltration step, sodium pyrosulfite among the liquid glucose I is replaced to potassium metabisulfite, sodium sulfite, Hydros, sodium hydrogensulfite or sulfurous acid, and the condition that its concentration in liquid glucose I is satisfied is identical with corresponding sodium pyrosulfite, and the total sugar content of the coconut meat that the result obtains and aberration and above-mentioned experimental group do not have significant difference.
For the first time, for the second time, for the third time in the vacuum sugar infiltration step, disodium ethylene diamine tetraacetate among the liquid glucose I is replaced to calcium phosphate, natrium citricum or sodium potassium tartrate tetrahydrate, and making its molar concentration in liquid glucose I identical with corresponding disodium ethylene diamine tetraacetate, the total sugar content of the coconut meat that the result obtains and aberration and above-mentioned experimental group do not have significant difference.
For the first time, for the second time, for the third time in the cold liquid glucose impregnation steps, sodium pyrosulfite among the liquid glucose II is replaced to potassium metabisulfite, sodium sulfite, Hydros, sodium hydrogensulfite or sulfurous acid, and the condition that its concentration in liquid glucose II is satisfied is identical with corresponding sodium pyrosulfite, and the total sugar content of the coconut meat that the result obtains and aberration and above-mentioned experimental group do not have significant difference.
In rinse step, metabisulfite solution is replaced to potassium metabisulfite, sodium sulfite, Hydros, sodium hydrogensulfite or sulfurous aqueous acid, and the condition that its concentration in the aqueous solution is satisfied is identical with sodium pyrosulfite, and the total sugar content of the coconut meat that the result obtains and aberration and above-mentioned experimental group do not have significant difference.
Protect in the look step in blanching, metabisulfite solution is replaced to potassium metabisulfite, sodium sulfite, Hydros, sodium hydrogensulfite or sulfurous aqueous acid, and the condition that its concentration in the aqueous solution is satisfied is identical with sodium pyrosulfite, and the total sugar content of the coconut meat that the result obtains and aberration and above-mentioned experimental group do not have significant difference.
Embodiment 3,
Experimental group:
1. select materials, cutting: select fresh ripe coconut, require meat thick and do not germinate,, be cut into the shape of 4cm * 3cm * 3cm the coconut meat peeling.
2. rinsing: soak coconut meat 45min with metabisulfite solution, the volume ratio of coconut meat and metabisulfite solution (being the material liquid volume ratio) is 1: 3, washes with clear water then; The concentration of sodium pyrosulfite satisfies following condition in the metabisulfite solution: decomposing the concentration of sulfur dioxide in metabisulfite solution that produces by sodium pyrosulfite is 0.1% (quality percentage composition).
3. look is protected in blanching: with 95 ℃ of metabisulfite solution blanchings, the volume ratio of coconut meat and metabisulfite solution (be material liquid volume than) is 1: 3 to above-mentioned coconut meat, and blanching treatment time 30min uses cold water flush then immediately; The concentration of sodium pyrosulfite satisfies following condition in the metabisulfite solution: decomposing the concentration of sulfur dioxide in metabisulfite solution that produces by sodium pyrosulfite is 0.1% (quality percentage composition).
4. vacuum sugar infiltration for the first time: the coconut meat after the blanching joined vacuumize processing in the vacuum tank, the outside 90 ℃ of water-baths heating of vacuum tank, vacuum reaches-keep 30min behind the 0.098Mpa; The 90 ℃ of liquid glucose I that reinject, the volume ratio of coconut meat and liquid glucose I is 1: 3; The mixture that makes coconut meat and liquid glucose I keeps 30min under the environment of vacuum for-0.098Mpa; In jar, charge into air again, make in the vacuum tank vacuum at the uniform velocity return to 0Mpa (being normal pressure) in the 120min by-0.098Mpa.Make the outside 90 ℃ of water-baths heating of vacuum tank in this process always.After returning to normal pressure, carry out cold liquid glucose dipping immediately.
The composition of liquid glucose I: form by white granulated sugar, sodium pyrosulfite, disodium ethylene diamine tetraacetate and water; The concentration of white granulated sugar in liquid glucose I is 30% (quality percentage composition); The concentration of sodium pyrosulfite in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by sodium pyrosulfite is 0.1% (amount percentage composition); The concentration of disodium ethylene diamine tetraacetate in liquid glucose I is 4.45 * 10
-3Mol/L.
5. for the first time cold liquid glucose dipping: the coconut meat behind the vacuum sugar infiltration is poured immediately among the liquid glucose II of room temperature (35 ℃) into dipping 24h under room temperature (35 ℃), normal pressure.The volume ratio of coconut meat and liquid glucose II is 1: 3.
The composition of liquid glucose II: form by white granulated sugar, sodium pyrosulfite and water; The concentration of one-level white granulated sugar in liquid glucose II is 40% (quality percentage composition); The concentration of sodium pyrosulfite in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by sodium pyrosulfite is 0.1% (quality percentage composition).
6. vacuum sugar infiltration for the second time: the coconut meat after will for the first time cold liquid glucose dipping joins and vacuumizes processing in the vacuum tank, the outside 90 ℃ of water-baths heating of vacuum tank, and vacuum reaches-keep 30min behind the 0.098Mpa; The 90 ℃ of liquid glucose I that reinject, the volume ratio of coconut meat and liquid glucose I is 1: 3; The mixture that makes coconut meat and liquid glucose I keeps 30min under the environment of vacuum for-0.098Mpa; In jar, charge into air again, make in the vacuum tank vacuum at the uniform velocity return to 0Mpa (being normal pressure) in the 120min by-0.098Mpa.Make the outside 90 ℃ of water-baths heating of vacuum tank in this process always.After returning to normal pressure, carry out cold liquid glucose dipping immediately.
The composition of liquid glucose I: form by white granulated sugar, sodium pyrosulfite, disodium ethylene diamine tetraacetate and water; The concentration of white granulated sugar in liquid glucose I is 50% (quality percentage composition); The concentration of sodium pyrosulfite in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by sodium pyrosulfite is 0.1% (amount percentage composition); The concentration of disodium ethylene diamine tetraacetate in liquid glucose I is 4.82 * 10
-3Mol/L.
7. for the second time cold liquid glucose dipping: the coconut meat behind the vacuum sugar infiltration is poured immediately among the liquid glucose II of room temperature (35 ℃) into dipping 24h under room temperature (35 ℃), normal pressure.The volume ratio of coconut meat and liquid glucose II is 1: 3.
The composition of liquid glucose II: form by white granulated sugar, sodium pyrosulfite and water; The concentration of one-level white granulated sugar in liquid glucose II is 60% (quality percentage composition); The concentration of sodium pyrosulfite in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by sodium pyrosulfite is 0.1% (quality percentage composition).
8. oven dry: the coconut meat of sugaring is spread out in 85 ℃ of baking ovens oven dry 3h, packing then.
Control group
Select materials, cutting, rinsing, blanching, cold liquid glucose dipping be identical with experimental group with the method for drying.Different is after look is protected in blanching, before each cold liquid glucose dipping, comprises that following normal pressure oozes the step of sugar; It is identical with liquid glucose I composition in the corresponding vacuum sugar infiltration of experimental group that each normal pressure oozes the composition of liquid glucose I used in the sugar.Specific as follows:
4. normal pressure oozes sugar for the first time: the coconut meat after the blanching is joined in the vacuum tank, and 90 ℃ of liquid glucose I are injected in the outside 90 ℃ of water-baths heating of vacuum tank, and the volume ratio of coconut meat and liquid glucose I is 1: 3, soaks 180min.
5. for the first time cold liquid glucose dipping: identical with experimental group.
6. normal pressure oozes sugar for the second time: the coconut meat of for the first time cold liquid glucose dipping is joined in the vacuum tank, and 90 ℃ of liquid glucose I are injected in the outside 90 ℃ of water-baths heating of vacuum tank, and the volume ratio of coconut meat and liquid glucose I is 1: 3, immersion 180min.
7. for the second time cold liquid glucose dipping: identical with experimental group.
The result:
Experimental group: total sugar content 35.85%, aberration Δ E*ab 33.22.
Control group: total sugar content 29.23%, aberration Δ E*ab 39.34.
For the first time, for the second time in the vacuum sugar infiltration step, sodium pyrosulfite among the liquid glucose I is replaced to potassium metabisulfite, sodium sulfite, Hydros, sodium hydrogensulfite or sulfurous acid, and the condition that its concentration in liquid glucose I is satisfied is identical with corresponding sodium pyrosulfite, and the total sugar content of the coconut meat that the result obtains and aberration and above-mentioned experimental group do not have significant difference.
For the first time, for the second time in the vacuum sugar infiltration step, disodium ethylene diamine tetraacetate among the liquid glucose I is replaced to calcium phosphate, natrium citricum or sodium potassium tartrate tetrahydrate, and making its molar concentration in liquid glucose I identical with corresponding disodium ethylene diamine tetraacetate, the total sugar content of the coconut meat that the result obtains and aberration and above-mentioned experimental group do not have significant difference.
For the first time, for the second time in the cold liquid glucose impregnation steps, sodium pyrosulfite among the liquid glucose II is replaced to potassium metabisulfite, sodium sulfite, Hydros, sodium hydrogensulfite or sulfurous acid, and the condition that its concentration in liquid glucose II is satisfied is identical with corresponding sodium pyrosulfite, and the total sugar content of the coconut meat that the result obtains and aberration and above-mentioned experimental group do not have significant difference.
In rinse step, metabisulfite solution is replaced to potassium metabisulfite, sodium sulfite, Hydros, sodium hydrogensulfite or sulfurous aqueous acid, and the condition that its concentration in the aqueous solution is satisfied is identical with sodium pyrosulfite, and the total sugar content of the coconut meat that the result obtains and aberration and above-mentioned experimental group do not have significant difference.
Protect in the look step in blanching, metabisulfite solution is replaced to potassium metabisulfite, sodium sulfite, Hydros, sodium hydrogensulfite or sulfurous aqueous acid, and the condition that its concentration in the aqueous solution is satisfied is identical with sodium pyrosulfite, and the total sugar content of the coconut meat that the result obtains and aberration and above-mentioned experimental group do not have significant difference.
Claims (10)
1. a method for preparing the sugaring coconut meat comprises the steps:
(1) vacuum sugar infiltration: comprise the steps: coconut meat is placed container, make under the environment of coconut meat vacuum in container to keep 5min～30min; In container, add liquid glucose I again, and make the mixture of coconut meat and liquid glucose I in vacuum environment, keep 5min～30min; In container, charge into air again, make the container internal gas pressure in 15min～120min, at the uniform velocity return to normal pressure;
(2) cold sugar dipping: comprise the steps: the coconut meat that step (1) obtains is soaked among the liquid glucose II, under normal pressure, flood 6h～24h;
The composition of described liquid glucose I: form by sugar, substance A, substance B and water; The concentration of sugar in liquid glucose I is 30%-70% (quality percentage composition); The concentration of described substance A in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by substance A is 0.0067%-0.1% (quality percentage composition); The concentration of described substance B in liquid glucose I is 1.48 * 10
-3Mol/L～4.82 * 10
-3Mol/L or 2.96 * 10
-4Mol/L～4.82 * 10
-3Mol/L;
The composition of described liquid glucose II: form by sugar, substance A and water; The concentration of sugar in liquid glucose II is 40%-80% (quality percentage composition), and the concentration of described substance A in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by substance A is 0.0067%-0.1% (quality percentage composition);
Described substance A is the low sulphite of sulfurous acid, solubility sulphite, solubility pyrosulfite and/or solubility;
Described substance B is disodium ethylene diamine tetraacetate, calcium phosphate, natrium citricum and/or sodium potassium tartrate tetrahydrate;
Described step (1) and step (2) are carried out once according to the order of step (1) and (2) at least.
2. method according to claim 1 is characterized in that:
Described step (1) is to carry out under the condition of 50 ℃-90 ℃ or 50 ℃ or 65 ℃ or 90 ℃ in temperature;
In the described step (1), the relative vacuum degree of described vacuum environment is-0.085Mpa～-0.098Mpa, be specially-0.085Mpa ,-0.095Mpa or-0.098Mpa;
In the described step (1), keep among 5min～30min under the described environment that makes coconut meat vacuum in container, the time of described maintenance is 5min, 15min or 30min;
In the described step (1), the described mixture of coconut meat and liquid glucose I that makes keeps among 5min～30min under vacuum environment, and the time of described maintenance is 5min, 15min or 30min;
In the described step (1), the described container internal gas pressure that makes at the uniform velocity returns in 15min～120min in the normal pressure, and the described time is 15min, 90min or 120min;
In the described step (2), described being immersed under the condition that temperature is 15 ℃-35 ℃ or 15 ℃ or 25 ℃ or 35 ℃ carried out;
In the described step (2), the time of described dipping is 6h, 12h or 24h;
Among the described liquid glucose I, the concentration of described sugar in liquid glucose I is 30% or 50% or 70%; The concentration of described substance A in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by substance A is 0.0067%, 0.034% or 0.1%; The concentration of described substance B in liquid glucose I is 1.48 * 10
-3Mol/L, 1.6 * 10
-3Mol/L, 1.75 * 10
-3Mol/L, 2.96 * 10
-4Mol/L, 4.45 * 10
-3Mol/L or 4.82 * 10
-3Mol/L;
Among the described liquid glucose II, the concentration of sugar in liquid glucose II is 40% or 60% or 80%, and the concentration of described substance A in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by substance A is 0.0067%, 0.034% or 0.1%;
Described solubility sulphite is sodium sulfite or sodium hydrogensulfite; Described solubility pyrosulfite is sodium pyrosulfite or potassium metabisulfite; The low sulphite of described solubility is Hydros.
3. method according to claim 1 and 2 is characterized in that:
In the described step (1), the temperature of the sugar juice I of described adding is 50 ℃-90 ℃, is specially 50 ℃, 65 ℃ or 90 ℃;
In the described step (1), the volume ratio of described coconut meat and liquid glucose I is 1: 1-1: 3, be specially 1: 1,1: 2 or 1: 3;
In the described step (2), the volume ratio of described coconut meat and liquid glucose II is 1: 1-1: 3, be specially 1: 1,1: 2 or 1: 3;
Among the described liquid glucose I, described sugar is white granulated sugar;
Among the described liquid glucose II, described sugar is white granulated sugar.
4. according to arbitrary described method in the claim 1～3, it is characterized in that: in the described method, described step (1) and step (2) are carried out three times according to the order of step (1) and (2) or secondary or once.
5. according to arbitrary described method in the claim 1～4, it is characterized in that:
Described step (1) and step (2) are carried out three times according to the order of step (1) and (2), and the concentration of each material is as follows among each liquid glucose I and the liquid glucose II:
In the primary step (1), the concentration of described sugar in liquid glucose I is 30%; The concentration of described substance A in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by substance A is 0.034%; The concentration of described substance B in liquid glucose I is 1.48 * 10
-3Mol/L;
In the primary step (2), the concentration of described sugar in liquid glucose II is 40%; The concentration of described substance A in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by substance A is 0.034%;
In secondary step (1), the concentration of described sugar in liquid glucose I is 50%; The concentration of described substance A in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by substance A is 0.034%; The concentration of described substance B in liquid glucose I is 1.6 * 10
-3Mol/L;
In secondary step (2), the concentration of described sugar in liquid glucose II is 60%; The concentration of described substance A in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by substance A is 0.034%;
In the step for the third time (1), the concentration of described sugar in liquid glucose I is 70%; The concentration of described substance A in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by substance A is 0.034%; The concentration of described substance B in liquid glucose I is 1.75 * 10
-3Mol/L;
In the step for the third time (2), the concentration of described sugar in liquid glucose II is 80%; The concentration of described substance A in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by substance A is 0.034%.
6. according to arbitrary described method in the claim 1～4, it is characterized in that:
In the described method, described step (1) and step (2) are carried out secondary according to the order of step (1) and (2), and the concentration of each material is as follows among each liquid glucose I and the liquid glucose II:
In the primary step (1), the concentration of described sugar in liquid glucose I is 30%; The concentration of described substance A in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by substance A is 0.1%; The concentration of described substance B in liquid glucose I is 4.45 * 10
-3Mol/L;
In the primary step (2), the concentration of described sugar in liquid glucose II is 40%; The concentration of described substance A in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by substance A is 0.1%;
In secondary step (1), the concentration of described sugar in liquid glucose I is 50%; The concentration of described substance A in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by substance A is 0.1%; The concentration of described substance B in liquid glucose I is 4.82 * 10
-3Mol/L;
In secondary step (2), the concentration of described sugar in liquid glucose II is 60%; The concentration of described substance A in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by substance A is 0.1%;
In the described method, described step (1) and step (2) are carried out once according to the order of step (1) and (2) at least; The concentration of each material is as follows among liquid glucose I and the liquid glucose II:
In the step (1), the concentration of described sugar in liquid glucose I is 30%; The concentration of described substance A in liquid glucose I satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose I that produces by substance A is 0.0067%; The concentration of described substance B in liquid glucose I is 2.96 * 10
-4Mol/L;
In the step (2), the concentration of described sugar in liquid glucose II is 40%; The concentration of described substance A in liquid glucose II satisfies following condition: decomposing the concentration of sulfur dioxide in liquid glucose II that produces by substance A is 0.0067%.
7. according to arbitrary described method in the claim 1～6, it is characterized in that: in the described method, in described step (1) before, comprise the following look step of protecting: coconut meat is soaked in the aqueous solution of described substance A that temperature is 85 ℃～100 ℃ or 85 ℃ or 100 ℃ or 95 ℃, soaks 3min～30min or 3min or 8min or 30min; The volume ratio of the aqueous solution of described coconut meat and substance A is 1: 1-1: 3, be specially 1: 1 or 1: 2 or 1: 3;
In the aqueous solution of described substance A, the concentration of described substance A satisfies following condition: decomposing the concentration of sulfur dioxide in the aqueous solution of described substance A that produces by substance A is 0.0067%-0.1% or 0.0067% or 0.034% or 0.1% (quality percentage composition).
8. according to arbitrary described method in the claim 1～7, it is characterized in that: in the described method, described protect the look step before, comprise following rinse step: aqueous solution soaking coconut meat 15min～45min or 15min or 30min or 45min with described substance A, wash with clear water again; The volume ratio of the described coconut meat and the described substance A aqueous solution is 1: 1-1: 3, be specially 1: 1 or 1: 2 or 1: 3;
In the aqueous solution of described substance A, the concentration of described substance A satisfies following condition: decomposing the concentration of sulfur dioxide in the aqueous solution of described substance A that produces by substance A is 0.0067%-0.1% or 0.0067% or 0.034% or 0.1% (quality percentage composition).
9. according to arbitrary described method in the claim 1～8, it is characterized in that:
In the described method, in described step (2) afterwards, comprise the step of the coconut meat drying that step (2) is obtained; Described drying is shown in following A or the B:
A: in temperature is the baking oven of 40 ℃～85 ℃ or 40 ℃ or 85 ℃, dry 3h～10h or 3h or 10h;
B: placed under the natural conditions 1～2 day or 2 days;
The size of described coconut meat is 2cm * 2cm * 2cm～4cm * 3cm * 3cm, is specially 2cm * 2cm * 2cm, 3cm * 2cm * 2cm or 4cm * 3cm * 3cm; Described coconut meat is taken from ablastous coconut.
10. the sugaring coconut meat for preparing by arbitrary described method in the claim 1～9.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102488057A (en) * | 2011-12-01 | 2012-06-13 | 俞关权 | Method for preparing low-sugar crisp plums |
| CN103156046A (en) * | 2013-04-03 | 2013-06-19 | 海南丽岛食品有限公司 | Coconut meat candy and production method thereof |
| CN103719510A (en) * | 2013-12-31 | 2014-04-16 | 李翠花 | Processing technology of preserved hawthorn |
| CN103976117A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved mango fruits and processing method thereof |
| CN104982623A (en) * | 2015-07-24 | 2015-10-21 | 贵州省盼福果蔬有限公司 | Making method of blueberry medium sugar preserved fruits |
| CN104982625A (en) * | 2015-07-24 | 2015-10-21 | 贵州省盼福果蔬有限公司 | Making method of peking flowering crab candied fruits |
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| CN102488057A (en) * | 2011-12-01 | 2012-06-13 | 俞关权 | Method for preparing low-sugar crisp plums |
| CN103156046A (en) * | 2013-04-03 | 2013-06-19 | 海南丽岛食品有限公司 | Coconut meat candy and production method thereof |
| CN103719510A (en) * | 2013-12-31 | 2014-04-16 | 李翠花 | Processing technology of preserved hawthorn |
| CN103976117A (en) * | 2014-05-28 | 2014-08-13 | 广西田阳嘉佳食品有限公司 | Preserved mango fruits and processing method thereof |
| CN104982623A (en) * | 2015-07-24 | 2015-10-21 | 贵州省盼福果蔬有限公司 | Making method of blueberry medium sugar preserved fruits |
| CN104982625A (en) * | 2015-07-24 | 2015-10-21 | 贵州省盼福果蔬有限公司 | Making method of peking flowering crab candied fruits |
| CN104982623B (en) * | 2015-07-24 | 2018-07-27 | 贵州省盼福果蔬有限公司 | The production method of preserved fruit containing no sugar in blueberry |
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