CN102090640A - Icy coconut as well as food and beverage containing same - Google Patents
Icy coconut as well as food and beverage containing same Download PDFInfo
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- CN102090640A CN102090640A CN 201010593633 CN201010593633A CN102090640A CN 102090640 A CN102090640 A CN 102090640A CN 201010593633 CN201010593633 CN 201010593633 CN 201010593633 A CN201010593633 A CN 201010593633A CN 102090640 A CN102090640 A CN 102090640A
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Abstract
The invention discloses a preparation method of icy coconut and a prepared icy coconut product. The method is mainly characterized by comprising: rehydrating the compressed coconut by utilizing a rehydration liquid containing a cooling agent so as to obtain the uniform and stable icy coconut product containing the cooling agent, wherein when a consumer chews the icy coconut of the obtained coconut product, the cooling agent is released to provide an icy mouthfeel. Due to the dense fiber mesh structure of the coconut, the volatile cooling agent and other flavoring agents can be firmly locked in the coconut, thus the instability of the icy coconut product in the storage, transportation and shelf processes is greatly reduced; and moreover, by directly adding the icy coconut product into food or beverage, the instability of the product character can be effectively prevented, the volatilization loss of the cooling agent is greatly reduced, and the taste or mouthfeel of the food or beverage is not influenced at the same time.
Description
Technical field
The present invention relates to coconut palm fruit field of food, more specifically relate to a kind of coconut palm fruit food that ice-cold mouthfeel can be provided and preparation method thereof.
Background technology
Can provide the product of ice-cold mouthfeel often very welcome, especially in hot summer, for example peppermint chewing gum, the refreshing toothpaste of ice, menthol cigarettes etc. are all very favored by the consumer.And can provide the food of ice-cold mouthfeel few in the market, and except soda, almost do not have to provide the beverage based food of ice-cold mouthfeel to occur in the beverage products.And soda can cause decayed tooth, obesity, is not more and more accepted by paying attention to healthy consumer.
Coolant agent is can add in the Foods or drinks so that the additive of ice-cold mouthfeel to be provided.But coolant agent is insoluble in water usually, and this can bring difficulty to processing, and joins and also be difficult to form quality homogeneous, stable product in the Foods or drinks of water-based normally, influences the organoleptic quality of beverage; In addition, these coolant agents also mostly possess volatility, and it can evaporate from beverage in processing, storage, transportation, can't guarantee product quality.
Coconut palm really is to be the bacteria cellulose film product that main fermentation raw material undergoes microbial fermentation and obtains by coconut water, and it contains abundant high-quality cellulose, can help human consumption, increases enterogastric peristalsis, has the elimination constipation, multiple efficacies such as prevention of obesity.Coconut palm really is a white gels shape product, now has been widely used in a plurality of fields such as dairy products, beverage, jelly, candy as raw-food material, as CN1488264A.The production method of coconut palm fruit can be referring to CN1393166A, CN101148645A etc.In recent years,, developed, and had the compressed coconut of good rehydration performance, referring to CN101278737A through overcompression in order to save the storing cost.But existing coconut palm fruit product taste is single, and ice-cold mouthfeel can not be provided.
Summary of the invention
The objective of the invention is to: a kind of instability that can effectively avoid the product quality is provided, significantly reduces the volatilization loss of coolant agent, also can not influence simultaneously the refreshing coconut palm fruit of ice of the taste of Foods or drinks carrier itself or mouthfeel and contain the refreshing coconut palm of ice Food ﹠ Drink really.
To achieve these goals, technical scheme of the present invention is: a kind of preparation method who ices refreshing coconut palm fruit is provided, wherein, comprises the steps:
(1) water is totally standby with the compressed coconut rinsing;
(2) add coolant agent in the water and mix, addition is to make that the content of coolant agent reaches 10～1000ppm in the solution, and homogeneous makes the refreshing rehydration liquid of ice then;
(3) soaked 1～60 minute in the refreshing rehydration liquid of the ice that the compressed coconut in the step (1) is made in step (2);
(4) the coconut palm fruit of the process rehydration that obtains in the step (3) is taken out from ice refreshing rehydration liquid and 80～90 ℃ of heating after 5～15 minutes, the cooling washing can obtain icing refreshing coconut palm fruit.
Preferably, flavor enhancement and/or emulsifying agent have also been added in the refreshing rehydration liquid of the ice in the described step (2).
Preferably, flavor enhancement wherein can be sweetener and/or acid; Sweetener can be: comprise the sugar sweetener of sugar and/or sugar alcohol, as sucrose, fructose, xylitol, D-sorbite etc.; Also can be natural or artificial synthetic non-sugar sweetener, as stevioside, asccharin, Aspartame, acesulfame potassium etc.Acid can be citric acid, malic acid, lactic acid etc.
Preferably, described emulsifying agent is: fatty acid glyceride and/or sucrose ester.
Preferably, the coolant agent in the described step (2) is one or more in menthol, menthyl acetate, menthyl lactate, menthone glycerol ketals, the amide of mint, or contains the peppermint oil of menthol composition.
Preferably, described coolant agent is an amide of mint, and its concentration in the refreshing rehydration liquid of ice is: 500～800ppm.The coolant agent consumption is not particularly limited, as long as refrigerant mouthfeel can be provided, the security that meets national regulation is again limited the quantity of and got final product.Preferably the concentration in rehydration liquid is 10～1000ppm, wherein preferred amide of mint, and preferably its concentration in rehydration liquid is: 500～800ppm.
Preferably, the homogeneous in the above-mentioned steps (2) is in order to obtain the comparatively refreshing rehydration liquid of ice of homogeneous of quality, lamination can not occur before its immersion operation after carrying out and get final product.Preferred processing condition is: 10～25Mpa, 1～3 minute.
Preferably, in the above-mentioned steps (3), preferably when soaking, promote the coconut palm fruit to icing the absorption of refreshing rehydration liquid, preferably be immersed under 40～60 ℃ the temperature and carry out by heating and/or reduced pressure treatment; The preferred immersion is to carry out in pressure is the vacuum environment of 5000～100000Pa.Soak time is not particularly limited, as long as make compressed coconut can finish rehydration, preferred soak time is 20～30 minutes.
The present invention also provides a kind of ice refreshing coconut palm fruit, and it is made by aforementioned any method.
The present invention also provides and wherein contains the Food ﹠ Drink that the refreshing coconut palm fruit of ice of ice-cold mouthfeel can be provided of the present invention.It need really replace common coconut palm fruit with the refreshing coconut palm of the ice among the present invention, and processing can make according to a conventional method.
Adopt method of the present invention, compositions such as coolant agent, flavor enhancement can be sucked among the fibre structure of coconut palm fruit, under the condition of heating and/or decompression, promote the coconut palm fruit to icing the absorption of refreshing rehydration liquid, rehydration efficient is provided, adopt further heating coolant agent, flavor enhancement composition further can be fixed in the fibre structure of coconut palm fruit afterwards, make ice-cold mouthfeel and other tastes can be evenly distributed in each place of coconut palm fruit, make the consumer when edible, obtain best eating mouth feel.Because the fine and close fibrous reticular structure of coconut palm fruit can firmly be locked in volatile coolant agent and other flavor enhancements wherein, significantly reduce its unstability in accumulating, shelf process simultaneously; It can directly add in the Foods or drinks, can effectively avoid the instability of product quality, significantly reduce the volatilization loss of coolant agent, can not influence simultaneously the taste or the mouthfeel of Foods or drinks carrier itself yet, have only when the consumer chews the refreshing coconut palm fruit of this ice, coolant agent just can discharge, and provides ice tasty and refreshing sense.
The specific embodiment
The invention will be further described below in conjunction with preferred embodiment, but the present invention never is limited to following embodiment.
Embodiment 1: the preparation of the refreshing coconut palm fruit of original flavor ice
Get compressed coconut 50g, clean behind the acid remove on the compressed coconut and the impurity standby with circulating water; Get clear water 2Kg, to wherein adding coolant agent peppermint oil 0.02g, after stirring, feed homogeneous in the high pressure homogenizer, 25Mpa homogeneous 1 minute is made the refreshing rehydration liquid of ice, the compressed coconut of cleaning is put into the refreshing rehydration liquid of ice soaked 60 minutes, heating is after 5 minutes down at 90 ℃ for the coconut palm fruit that the taking-up rehydration is finished, and cooling is washed and promptly got the refreshing coconut palm fruit of original flavor ice.
Embodiment 2: the preparation of the refreshing coconut palm fruit of sweet taste ice
Get compressed coconut 80g, clean behind the acid remove on the compressed coconut and the impurity standby with circulating water; Get clear water 3Kg, to wherein adding coolant agent amide of mint 1.5g, an amount of sucrose and fatty acid glyceride, after stirring, feed homogeneous in the high pressure homogenizer, 15Mpa homogeneous 2 minutes is made the refreshing rehydration liquid of ice, to ice refreshing rehydration liquid and be heated to 40 ℃, the compressed coconut of cleaning is put into the refreshing rehydration liquid of ice again and soaked 40 minutes, after 10 minutes, the cooling washing promptly gets sweet taste and ices refreshing coconut palm fruit the coconut palm fruit that the taking-up rehydration is finished 85 ℃ of heating.
Embodiment 3: the preparation of the refreshing coconut palm fruit of sour-sweet ice
Get compressed coconut 100g, clean behind the acid remove on the compressed coconut and the impurity standby with circulating water; Get clear water 3Kg, to wherein adding coolant agent menthone glycerol ketals 3g, an amount of sugarcane citric acid and fatty acid glyceride, after stirring, feed homogeneous in the high pressure homogenizer, 10Mpa homogeneous 3 minutes, make the refreshing rehydration liquid of ice, to ice refreshing rehydration liquid and be heated to 60 ℃, and the compressed coconut of cleaning be put into the refreshing rehydration liquid of ice again, placing pressure is that the vacuum chamber decompression of 40000Pa was soaked 20 minutes, take out coconut palm fruit that rehydration finishes 80 ℃ of heating after 15 minutes, the cooling washing promptly get the refreshing coconut palm of sour-sweet ice really.
Embodiment 4: the fruit grain beverage that contains the refreshing coconut palm fruit of ice
Get the refreshing coconut palm fruit of the original flavor ice that makes among the embodiment 1, mixes with other pulp after being broken into granule, make according to a conventional method and contain the refreshing coconut palm of ice fruit grain beverage really.
Embodiment 5: the sour milk that contains the refreshing coconut palm fruit of ice
After the refreshing coconut palm of the sweet taste that makes among the embodiment 2 ice really was broken into granule, the sour milk system of mixing that makes with conventional method contained the sour milk of the refreshing coconut palm fruit of ice.
The above only is a preferred implementation of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the technology of the present invention principle; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (10)
1. the preparation method of the refreshing coconut palm fruit of ice is characterized in that, comprises the steps:
(1) water is totally standby with the compressed coconut rinsing;
(2) add coolant agent in the water and mix, addition is to make that the content of coolant agent reaches 10～1000ppm in the solution, and homogeneous makes the refreshing rehydration liquid of ice then;
(3) soaked 1～60 minute in the refreshing rehydration liquid of the ice that the compressed coconut in the step (1) is made in step (2);
(4) the coconut palm fruit of the process rehydration that obtains in the step (3) is taken out from ice refreshing rehydration liquid and 80～90 ℃ of heating after 5～15 minutes, the cooling washing can obtain icing refreshing coconut palm fruit.
2. the preparation method of the refreshing coconut palm fruit of ice according to claim 1 is characterized in that: also added flavor enhancement and/or emulsifying agent in the refreshing rehydration liquid of the ice in the described step (2).
3. the preparation method of the refreshing coconut palm fruit of ice according to claim 2, it is characterized in that: described flavor enhancement is: one or more in sucrose, fructose, xylitol, D-sorbite, stevioside, asccharin, Aspartame, acesulfame potassium, citric acid, malic acid and the lactic acid.
4. the preparation method of the refreshing coconut palm fruit of ice according to claim 2, it is characterized in that: described emulsifying agent is: fatty acid glyceride and/or sucrose ester.
5. the preparation method of the refreshing coconut palm fruit of ice according to claim 1, it is characterized in that: the coolant agent in the described step (2) is one or more in menthol, menthyl acetate, menthyl lactate, menthone glycerol ketals, the amide of mint, or contains the peppermint oil of menthol composition.
6. the preparation method of the refreshing coconut palm fruit of ice according to claim 5, it is characterized in that: described coolant agent is an amide of mint, its concentration in the refreshing rehydration liquid of ice is: 500～800ppm.
7. according to the preparation method of the refreshing coconut palm fruit of the described ice of claim 1, it is characterized in that: the condition of the refreshing rehydration liquid homogeneous of described ice is: 10～25Mpa, 1～3 minute.
8. the preparation method of the refreshing coconut palm fruit of ice according to claim 1 is characterized in that: soak rehydration in the described step (3) and be under the vacuum condition that 40～60 ℃ temperature and/or pressure are 5000～100000Pa and carry out.
9. an ice is felt well coconut palm really, and it is made by aforementioned any method.
10. the Foods or drinks that contains the refreshing coconut palm fruit of the described ice of claim 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010593633XA CN102090640B (en) | 2010-12-04 | 2010-12-04 | Icy coconut as well as food and beverage containing same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010593633XA CN102090640B (en) | 2010-12-04 | 2010-12-04 | Icy coconut as well as food and beverage containing same |
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| Publication Number | Publication Date |
|---|---|
| CN102090640A true CN102090640A (en) | 2011-06-15 |
| CN102090640B CN102090640B (en) | 2012-07-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201010593633XA Active CN102090640B (en) | 2010-12-04 | 2010-12-04 | Icy coconut as well as food and beverage containing same |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621498A (en) * | 2015-03-12 | 2015-05-20 | 福建省泉州喜多多食品有限公司 | Vacuum coconut treatment process |
| CN105146384A (en) * | 2015-08-14 | 2015-12-16 | 南京喜之郎食品有限公司 | Citric acid nata preparation method |
| CN105823760A (en) * | 2016-03-11 | 2016-08-03 | 无锡初晨生物科技有限公司 | Method for evaluating coconut quality |
| CN108157516A (en) * | 2018-01-19 | 2018-06-15 | 安徽椰芝岛食品有限公司 | A kind of coconut milk manufacture craft rich in a variety of needed by human body trace element |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146879A (en) * | 1996-01-16 | 1997-04-09 | 张珩 | Carbonated vegetable protein beverage and its producing process |
| CN1263738A (en) * | 2000-02-01 | 2000-08-23 | 营口鲁冰花天然饮品有限公司 | Cellulose fruit juice beverage and preparing process thereof |
| CN101278695A (en) * | 2008-05-12 | 2008-10-08 | 海南椰国食品有限公司 | Saccharified coconut and saccharification method thereof |
-
2010
- 2010-12-04 CN CN201010593633XA patent/CN102090640B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1146879A (en) * | 1996-01-16 | 1997-04-09 | 张珩 | Carbonated vegetable protein beverage and its producing process |
| CN1263738A (en) * | 2000-02-01 | 2000-08-23 | 营口鲁冰花天然饮品有限公司 | Cellulose fruit juice beverage and preparing process thereof |
| CN101278695A (en) * | 2008-05-12 | 2008-10-08 | 海南椰国食品有限公司 | Saccharified coconut and saccharification method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《广西轻工业》 20060930 王海平等 高纤维椰果的研制 38-39全文 1-10 , 第5期 2 * |
| 《食品工业科技》 20080131 范会平等 椰果研究与利用现状及进展 298-300全文 1-10 第29卷, 第1期 2 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621498A (en) * | 2015-03-12 | 2015-05-20 | 福建省泉州喜多多食品有限公司 | Vacuum coconut treatment process |
| CN105146384A (en) * | 2015-08-14 | 2015-12-16 | 南京喜之郎食品有限公司 | Citric acid nata preparation method |
| CN105823760A (en) * | 2016-03-11 | 2016-08-03 | 无锡初晨生物科技有限公司 | Method for evaluating coconut quality |
| CN105823760B (en) * | 2016-03-11 | 2018-09-25 | 无锡初晨生物科技有限公司 | A kind of method for evaluating quality of coconut palm fruit |
| CN108157516A (en) * | 2018-01-19 | 2018-06-15 | 安徽椰芝岛食品有限公司 | A kind of coconut milk manufacture craft rich in a variety of needed by human body trace element |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102090640B (en) | 2012-07-25 |
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Application publication date: 20110615 Assignee: Nanjing Yeguo Food Co.,Ltd. Assignor: Zhong Chunyan Contract record no.: 2017460000008 Denomination of invention: Icy coconut as well as food and beverage containing same Granted publication date: 20120725 License type: Common License Record date: 20170626 |
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