CN1023682C - Method for preserving coconut endosperm for a long time - Google Patents

Abstract

The present invention relates to a method for long-term preservation of coconut endosperm. Fresh coconut endosperm or refrigerated frozen coconut endosperm treated with freshness preservation is first subjected to a short-term high-temperature heat treatment at 70-142°C, and then subjected to low-temperature drying; the obtained dried coconut endosperm can still maintain the fresh coconut aroma when stored at room temperature for one year. If the dried coconut endosperm is further sealed, vacuumed or filled with inert gas, the effect is better and the shelf life is longer. The dried coconut endosperm manufactured by the method of the present invention has low cost, long shelf life, no denaturation of coconut protein, and excellent coconut raw material quality, and can be used as a raw material for the food industry.

Description

Long-term preservation of coconut endosperm

The present invention relates to a kind of store method all the year round of coconut embryo milk.

As everyone knows, coconut is pollinated from flowering, and the result is ripe to need 12 months, and the fruit of the coconut palm after plucking freshness date has only two months, and the coconut fruit of particularly removing the coconut crust is subject to microbial contamination very much and causes spoiled going bad, and storage life is shorter; Therefore, utilize coconut palm really to carry out usually being subjected to the puzzlement that raw material supply is not gone up on the plant produced of deep processing.At present, many countries that abound with coconut adopt the method for Exposure to Sunlight to produce common copra for extracting oil as iundustrial oil; Also have advanced method to utilize hyperthermia drying to produce copra, this coconut is commonly referred to edible copra; Because copra can produce free fatty at drying stage and the stage of depositing, simultaneously because coconut embryo milk lipoxidase and other biodegradation, the copra that above method is produced often loses stink with going up a kind of unpleasant Oxidation of Fat and Oils Kazakhstan, heavy then the obvious brown stain of copra color, gently then become faint yellow, particularly coconut protein is unable to undergo the long term high temperature oven dry and serious sex change takes place, and this copra is not suitable for food industry and uses.

The inventor finds, the copra that dries or dry with usual method, because the enzymatic activitys such as coconut embryo milk lipoxidase that quilt is peelled off behind crust and the duricrust are activated, particularly the fresh coconut embryo milk long period after duricrust is removed in peeling is exposed to the effect that the space is subjected to multiple factors such as oxygen and microorganism, coconut embryo milk fat oxidation and biodegradation rate aggravation, one side free fatty accelerated oxidation, grease slight the Kazakhstan occur and loses, coconut embryo milk occurs becoming sour rotten, coconut embryo milk generation oxidizing brown stain on the other hand, this copra Oxidation of Fat and Oils smell is serious, also can't recover fresh coconut fragrance and quality even handle through rinsing repeatedly.

The present invention proposes the method that a kind of coconut embryo milk (coconut meat) is preserved all the year round.Coconut embryo milk through preserving still keeps fresh coconut fragrance, and its coconut protein consistency can be used as the raw material of food industry.

Craft technical feature of the present invention is: with fresh coconut embryo milk or freeze coconut meat through the refrigeration of Preservation Treatment and place 70 to 142 ℃ of hot environment short time heat treatments, processing time was generally below 15 minutes, the mode of high-temperature heat treatment can adopt the Hot water immersion method, steamed is bathed method or high-temperature hot-air method, reach multiple acid activities such as passivation and blocking-up coconut embryo milk lipoxidase to dried coconut embryo milk free fatty, aliphatic acid, the slow degraded of organic substances such as protein, handle (can or be cut into sheet) through low temperature drying then with the coconut embryo milk stripping and slicing, baking temperature is generally 40 to 100 ℃, and drying equipment can adopt commercially available hot air circular drying machine, vacuum drier, pneumatic drier, the turnover plate type drying machine, rower drier, hot air drying box or same category of device with low temperature drying function; Decide on the height of the performance of drying equipment and type and baking temperature and coconut embryo milk piece or sheet size thickness general drying time, and be two to five hours common drying time, and the coconut embryo milk water content can be dried to water content below 8% from about 50%.If regulate maceration extract pH7 to 10 with sylvite or sodium salt alkaline solutions such as (as sodium carbonate) in the Hot water immersion liquid of high-temperature heat treatment, then treated dry coconut embryo milk during preservation can keep better fresh quality.Handle the dry coconut embryo milk that obtains as stated above, preservation still kept fresh natural coconut fragrance in 1 year under the air drying condition.If with the coconut embryo milk of drying pack again, vacuum packaging or filling with inert gas (as nitrogen) back packing, then effect is better, storage life is longer.With the dry coconut embryo milk (coconut meat is done) that the inventive method is made, with low cost, sex change does not take place in long shelf-life, coconut protein, and the coconut material quality is good, can be used as the manufacturing that raw materials for food industry is widely used in various typical local food and drink.

Embodiment one: get fresh coconut embryo milk (coconut meat) and place 142 ℃ of high-temperature steam steam bath equipments to handle for 10 seconds, take out after be cut into sheet, place hot air circular drying machine to carry out drying, baking temperature is 100 ℃, after the drying one hour 30 minutes, record coconut embryo milk water content 8%.The coconut embryo milk of drying is packed with polybag, be positioned over the normal temperature next year after, dry coconut embryo milk still keeps fresh coconut fragrance, tastes the back and does not have other bad assorted flavor and denaturalization phenomenon.

Embodiment two: get fresh coconut embryo milk (coconut meat) and place 130 ℃ of steamed bath equipments to handle 3 minutes, take out after the shape that is cut into small pieces places vacuum drier to carry out drying, baking temperature is 40 ℃, be five hours drying time, records coconut embryo milk water content 3%.After vacuum packing machine is packed (compound thin aluminum bag packing), vacuum 650 millimetress of mercury are placed and are not found denaturalization phenomenon after 1 year five months.

Embodiment three: get fresh coconut embryo milk (coconut meat) and place 120 ℃ of high-temperature hot-air equipment to handle 5 minutes, take out after be cut into small pieces shape or sheet are put and carried out drying in the turnover plate type drying machine, baking temperature is 60 ℃, after the drying two hours, record coconut embryo milk water content 5%.Through nitrogen-filled packaging (compound membrane bag packing), place and still keep fresh coconut fragrance after 1 year six months.

Embodiment four: the refrigeration of learning from else's experience is freezed fresh-keeping coconut embryo milk (coconut meat) and is placed 110 ℃ of high-temperature hot-air equipment to handle 10 minutes, take out the back section, put turnover plate type drying machine drying, baking temperature is 85 ℃, after the drying two hours 30 minutes, record the coconut embryo milk water content below 8%.Place and still keep fresh coconut fragrance after 1 year.

Embodiment five: as method as described in the embodiment two, but the high-temperature heat treatment temperature is 95 ℃, and ten minutes time, treated forms is the Hot water immersion method, regulates pH7 to 10 with sodium carbonate in the Hot water immersion liquid.Dry coconut embryo milk still keeps fresh coconut fragrance after placing 1 year six months.

Embodiment six: as method as described in the embodiment five, but the high-temperature heat treatment temperature is 70 ℃, and the time is 15 minutes; Dry coconut embryo milk is tasted and is not had other smell after placing 1 year.

Embodiment seven: as method as described in the embodiment five, but the high-temperature heat treatment temperature is 100 ℃, and Hot water immersion liquid does not add alkali lye to be regulated, and baking temperature is 50 ℃.Dry coconut embryo milk was placed after 1 year, did not find denaturalization phenomenon.

Claims (7)

1. A long-term preservation method for coconut endosperm, which is characterized in that fresh coconut endosperm or refrigerated and frozen coconut endosperm through fresh-keeping treatment is first subjected to a short-term high-temperature heat treatment at 70-142°C, and then dried at a low temperature, and the drying temperature is 40-100°C . 2. The method according to claim 1, characterized in that the obtained dried coconut endosperm is sealed, vacuumed or packed with inert gas. 3. The method according to claim 1 or 2, characterized in that the time of high temperature heat treatment is less than 15 minutes. 4. The method according to claim 1 or 2, characterized in that the method of high temperature heat treatment is hot water immersion method, steam bath method or high temperature hot air method. 5. The method according to claim 1 or 2, characterized in that the low temperature drying method is hot air drying. 6. The method according to claim 1 or 2, characterized in that the coconut endosperm is dried at low temperature until the water content of the coconut endosperm is below 8%. 7. The method according to claim 4, characterized in that the pH of the dipping solution is adjusted to 7 to 10 with an alkaline solution during hot water dipping.