CN1022371C - Fresh-keeping method of fresh coconut endosperm - Google Patents
Fresh-keeping method of fresh coconut endosperm Download PDFInfo
- Publication number
- CN1022371C CN1022371C CN 91104095 CN91104095A CN1022371C CN 1022371 C CN1022371 C CN 1022371C CN 91104095 CN91104095 CN 91104095 CN 91104095 A CN91104095 A CN 91104095A CN 1022371 C CN1022371 C CN 1022371C
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- fresh
- coconut
- fresh coconut
- embryo milk
- hot water
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Abstract
本发明涉及一种新鲜椰子胚乳的保鲜方法，将新鲜椰子坯乳经70～145℃短时间高温热处理，然后置于-4℃以下冷藏冻结保存。热水浸渍液中最好用碱性溶液调节pH7至10。新鲜椰子胚乳经本发明方法保存一年，无变质和不良异味，仍保持天然新鲜椰子香气和品质，适合作为各种椰子风味食品或饮品的原料。The invention relates to a method for preserving fresh coconut endosperm, wherein the fresh coconut endosperm is subjected to a short-time high-temperature heat treatment at 70-145°C, and then refrigerated and frozen for preservation at a temperature below -4°C. The pH value of the hot water soaking liquid is preferably adjusted to 7 to 10 using an alkaline solution. The fresh coconut endosperm is preserved for one year by the method of the invention without deterioration and bad odor, and still maintains the natural fresh coconut aroma and quality, and is suitable as a raw material for various coconut-flavored foods or drinks.
Description
The present invention relates to a kind of preservation method of fresh coconut embryo milk.This method can keep coconut embryo milk natural fresh fragrance and quality effectively.
The inventor finds, with usual method that fresh coconut meat seasoning is fresh-keeping in icebox, because being peelled off behind crust and the duricrust enzymatic activity such as coconut embryo milk (coconut meat) lipoxidase is activated, particularly fresh coconut embryo milk is exposed to behind the space under multiple factor effects such as oxygen and microorganism, coconut embryo milk fat oxidation and biodegradation rate aggravation, one side free fatty accelerated oxidation, microbial enrichment breeding and generation microbial enzyme play the degraded effect to coconut fat and protein on the other hand, the result, this coconut embryo milk (coconut meat) of low-temperature cold store of depositing in is not though there is obvious denaturalization phenomenon on the surface, but because lipoxidases etc. and microbiological deterioration are still slowly carrying out in cold storage procedure, making the coconut meat of storing through refrigeration just produce the Oxidation of Fat and Oils Kazakhstan in very short a period of time loses, become sour stink and other smell are not suitable for using as raw-food material.
The present invention proposes a kind of preservation method that keeps the coconut embryo milk (coconut meat) of natural fresh coconut fragrance and quality.
Method of the present invention is through 70 to 145 ℃ of short time high temperature heat treatments with fresh coconut embryo milk, processing time is generally below 15 minutes, the mode of high-temperature heat treatment can adopt high-temperature hot-air, Hot water immersion or steam etc., to reach enzymatic activity and reduction micro organism quantities such as passivation and blocking-up coconut embryo milk lipoxidase, place then to refrigerate below-4 ℃ and freeze to preserve.Preserve the coconut embryo milk in 1 year in this way and since controlled effectively coconut embryo milk in the low temperature preservation process the enzyme degraded and the generation of fat rancidity.Therefore, still keep natural fresh coconut fragrance and quality, be suitable for raw material as various coconut typical local food or drink.If regulate maceration extract pH7 to 10 with sylvite or sodium salt alkaline solutions such as (as sodium carbonate) in Hot water immersion liquid, then treated coconut embryo milk can be preserved the longer time and keep fresh quality under the refrigeration freezing condition.
The high-temperature hot-air that the present invention relates to, Hot water immersion or steam mean hot blast, hot water or the Boiler Steam in the common heater, if reach uniform thermal effectiveness then can, no specific (special) requirements.
The refrigeration that the present invention relates to freezes to preserve the same category of device that means common refrigeration icebox, low-temperature cold store, ultra low temperature cool house, refrigerator or have cold storage function below-4 ℃.
Embodiment one: get fresh coconut embryo milk (coconut meat) and placed 145 ℃ of steam high-temperature heat treatment one minute, take out rearmounted-4 ℃ of refrigerations and freeze.After refrigerating 1 year, still keep natural fresh coconut fragrance, there is not bad peculiar smell.
Embodiment two: get fresh coconut embryo milk (coconut meat) and place 135 ℃ of high-temperature hot-airs to handle 15 minutes, take out rearmounted-5 ℃ of refrigerations and freeze.
Embodiment three: get fresh coconut embryo milk (coconut meat) and place 125 ℃ of high-temperature hot-airs to handle five minutes, take out rearmounted-6 ℃ of refrigerations and freeze.
Embodiment four: get fresh coconut embryo milk (coconut meat) and placed 115 ℃ of steam treatment eight minutes, take out rearmounted-10 ℃ of refrigerations and freeze.
Embodiment five: get fresh coconut embryo milk (coconut meat) and placed 105 ℃ of steam treatment eight minutes, take out rearmounted-12 ℃ of refrigerations and freeze.
Embodiment six: get fresh coconut embryo milk (coconut meat) and placed 100 ℃ of boiling water treating ten minutes, take out rearmounted-15 ℃ of refrigerations and freeze.
Embodiment seven: get fresh coconut embryo milk (coconut meat) and place 95 ℃ of hot water treatment ten minutes of regulating pH7 to 10 with sodium carbonate, take out rearmounted-20 ℃ of refrigerations and freeze.
Embodiment eight: as method as described in the embodiment seven, but the refrigeration solidification point is-6 ℃.
Embodiment nine: get fresh coconut embryo milk (coconut meat) and placed 70 ℃ of hot water treatment 15 minutes, take out rearmounted-40 ℃ of refrigerations and freeze.
Embodiment ten: get fresh coconut embryo milk (coconut meat) and placed 85 ℃ of hot water treatment 12 minutes, take out rearmounted-50 ℃ of refrigerations and freeze.
Embodiment 11: get fresh coconut embryo milk (coconut meat) and placed 90 ℃ of hot water treatment 12 minutes, take out rearmounted-35 ℃ of refrigerations and freeze.
The coconut embryo milk (coconut meat) that above embodiment one to embodiment 11 described method is handled, after refrigerating 1 year, observe, do not have rotten or Oxidation of Fat and Oils, Kazakhstan lose, become sour or produce the stink phenomenon, through being processed into coconut typical local food or drink, fresh coconut quality and fragrance are still preserved as before.
Claims (3)
1, a kind of preservation method of fresh coconut embryo milk is characterized in that with fresh coconut embryo milk through 70～145 ℃ of high-temperature heat treatment, heat treatment time is 1～15 minute, places refrigeration below-4 ℃ to freeze to preserve then.
2, a kind of the method for claim 1, the mode that it is characterized in that high-temperature heat treatment are that high-temperature hot-air, Hot water immersion or high-temperature steam are handled.
3, a kind of method as claimed in claim 2 is regulated maceration extract pH7 to 10 with alkaline solution when it is characterized in that Hot water immersion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91104095 CN1022371C (en) | 1991-06-14 | 1991-06-14 | Fresh-keeping method of fresh coconut endosperm |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91104095 CN1022371C (en) | 1991-06-14 | 1991-06-14 | Fresh-keeping method of fresh coconut endosperm |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1057946A CN1057946A (en) | 1992-01-22 |
| CN1022371C true CN1022371C (en) | 1993-10-13 |
Family
ID=4906427
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 91104095 Expired - Fee Related CN1022371C (en) | 1991-06-14 | 1991-06-14 | Fresh-keeping method of fresh coconut endosperm |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1022371C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455309B (en) * | 2008-11-27 | 2011-07-20 | 中国热带农业科学院椰子研究所 | Coconut flesh softening method |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390533B (en) * | 2008-11-05 | 2011-05-04 | 陈兆喜 | Coconut hulling fresh-keeping process |
| US12049336B1 (en) * | 2023-02-10 | 2024-07-30 | Kingo Fruits Co., Ltd. | Vacuum-packed coconut, preparation method thereof, and ready-to-drink trimmed coconut |
-
1991
- 1991-06-14 CN CN 91104095 patent/CN1022371C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455309B (en) * | 2008-11-27 | 2011-07-20 | 中国热带农业科学院椰子研究所 | Coconut flesh softening method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1057946A (en) | 1992-01-22 |
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |