CN102119716A - Preserving and producing methods of coconut - Google Patents

Abstract

The invention discloses preserving and producing methods of coconut. The product comprises the following raw materials in percentage by weight: 81.64-86.86% of the coconut, 8-10% of clear water, 5-8% of white granulated sugar, 0.04-0.06% of sodium erythorbate and 0.1-0.3% of sodium citrate. The producing method comprises the following processes of: (1) selecting raw materials of the coconut; (2) subjecting the raw materials to color protection treatment; (3) preparing the raw materials in a certain proportion, putting the raw materials in cooking bags or bamboo tube sleeved cooking bags or high-temperature resistant plastic cups or glass jars or cans, and sealing packages in vacuum; and (4) sterilizing the products. When the method is used, the original color, scent and taste and various nutrient components of the coconut can be effectively preserved for 10 months of storage below 20 DEG C; and the product is an ideal health food and has higher economic and social benefits.

Description

A kind of coconut meat fresh-preserving method for preparing

Technical field

The present invention relates to a kind of preservation technique of pulp, relate in particular to a kind of coconut meat fresh-preserving method for preparing.

Background technology

Coconut (Coconut palm, formal name used at school Cocos nucifera L.) is the perennial tropical woody oleiferous plants crop of Palmae cocoanut.The general economic life reaches 60-70.Coconut palm really is the fruit of coco, and part that can be edible is coconut meat and coconut water, and the bright coconut meat of ripe coconut palm fruit is fatty about 33%, and protein is about 4%, and is rich in various trace elements.In recent years, utilize the coconut food such as coconut milk, coconut candy, cocoa-nut cake of coconut meat exploitation to enjoy consumer's favor with its strong coconut palm fragrant breeze flavor.Yet because coconut meat is nutritious, variable color apt to deteriorate is difficult for processing and storage, does not still have fresh-keeping coconut meat product in the market.

Summary of the invention

The objective of the invention is to: study a kind of fresh coconut meat fresh-preserving method for preparing, fresh coconut meat is never degenerated in a long time, become the taste grace, keep the savoury food of former coconut meat local flavor.

To achieve these goals, technical scheme of the present invention is: a kind of coconut meat fresh-preserving method for preparing is provided, wherein, its raw material proportioning by weight percentage: coconut meat 81.64-86.86%, clear water 8-10%, white granulated sugar 5-8%, sodium isoascorbate 0.04-0.06%, natrium citricum 0.1-0.3%.

Preferably, it is produced by following technological process:

(1) the coconut raw material is chosen: select the old coconut of Xiangshui County's high-quality that does not sprout intact, remove coconut palm palm fibre, coconut husk, get coconut meat, it is standby that the back is cleaned in peeling.

(2) protecting look handles: after coconut meat section or slitting or chopping, putting into sulfur dioxide concentration at once is that the 60-100mg/L aqueous solution soaked 30-40 minute, rinses well with clear water, and draining is standby.

(3) put into retort pouch or thick bamboo tube overcoat retort pouch or heatproof plastic cup or glass jar or iron flask, vacuum sealed package after preparing in the ratio of coconut meat 81.64-86.86%, clear water 8-10%, white granulated sugar 5-8%, sodium isoascorbate 0.04-0.06%, natrium citricum 0.1-0.3%.

(4) sterilization processing: put into retort through sterilization processing, sterilization conditions is 20～30～15min/110 ℃, utilizes the method can effectively preserve original color of coconut meat and various nutritional labeling in 10 months depositing below 20 ℃.

The invention has the advantages that: the present invention adds suitable clear water, white granulated sugar, sodium isoascorbate and natrium citricum in fresh coconut meat, can make fresh good to eat coconut meat, utilize the method can effectively preserve original color of coconut meat and various nutritional labeling in 10 months depositing below 20 ℃, be a kind of desirable healthy food, have bigger economic benefit and social benefit.

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.Each component percentage composition is all in weight ratio in following examples.

A kind of coconut meat fresh-preserving method for preparing, wherein, its raw material proportioning by weight percentage: coconut meat 81.64-86.86%, clear water 8-10%, white granulated sugar 5-8%, sodium isoascorbate 0.04-0.06%, natrium citricum 0.1-0.3%.

It is produced by following technological process:

(1) the coconut raw material is chosen: select the old coconut of Xiangshui County's high-quality that does not sprout intact, remove coconut palm palm fibre, coconut husk, get coconut meat, the peeling back is standby.

(2) protecting look handles: after coconut meat section or slitting or chopping, putting into sulfur dioxide concentration at once is that the 60-100mg/L aqueous solution soaked 30-40 minute, rinses well with clear water, and draining is standby.

(3) put into retort pouch or thick bamboo tube overcoat retort pouch or heatproof plastic cup or glass jar or iron flask, vacuum sealed package after preparing in the ratio of coconut meat 81.64-86.86%, clear water 8-10%, white granulated sugar 5-8%, sodium isoascorbate 0.04-0.06%, natrium citricum 0.1-0.3%.

(4) sterilization processing: put into retort through sterilization processing, sterilization conditions is 20～30～15min/110 ℃, utilizes the method can effectively preserve original color of coconut meat and various nutritional labeling in 10 months depositing below 20 ℃.This bactericidal formula is interpreted as packaged coconut meat semi-finished product are put into retort, puts into steam then and discharges air and be warming up to 110 ℃ at 20 minutes, keeps 30 minutes, stop steam supply, adopt the cooling of cold water back-pressure, and in 15 minutes, be cooled to below 40 ℃, air-dry, be finished product.

Claims (2)

1. coconut meat fresh-preserving method for preparing is characterized in that: its raw material proportioning by weight percentage: coconut meat 81.64-86.86%, clear water 8-10%, white granulated sugar 5-8%, sodium isoascorbate 0.04-0.06%, natrium citricum 0.1-0.3%.

2. coconut meat fresh-preserving method for preparing as claimed in claim 1 is characterized in that: it is produced by following technological process:

(1) the coconut raw material is chosen: select the old coconut of Xiangshui County's high-quality that does not sprout intact, remove coconut palm palm fibre, coconut husk, get coconut meat, it is standby that the back is cleaned in peeling.

(2) protecting look handles: after coconut meat section or slitting or chopping, putting into sulfur dioxide concentration at once is that the 60-100mg/L aqueous solution soaked 30-40 minute, rinses well with clear water, and draining is standby.

(3) put into retort pouch or thick bamboo tube overcoat retort pouch or heatproof plastic cup or glass jar or iron flask, vacuum sealed package after preparing in the ratio of coconut meat 81.64-86.86%, clear water 8-10%, white granulated sugar 5-8%, sodium isoascorbate 0.04-0.06%, natrium citricum 0.1-0.3%.

(4) sterilization processing: put into retort through sterilization processing, sterilization conditions is 20～30～15min/110 ℃, utilizes the method can effectively preserve original color of coconut meat and various nutritional labeling in 10 months depositing below 20 ℃.