CN106666590A - Coconut jelly and preparation method thereof - Google Patents
Coconut jelly and preparation method thereof Download PDFInfo
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- CN106666590A CN106666590A CN201710073385.8A CN201710073385A CN106666590A CN 106666590 A CN106666590 A CN 106666590A CN 201710073385 A CN201710073385 A CN 201710073385A CN 106666590 A CN106666590 A CN 106666590A
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- coconut palm
- coconut
- cocois
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- clear water
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- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 111
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 94
- 235000015110 jellies Nutrition 0.000 title claims abstract description 21
- 239000008274 jelly Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 32
- 239000000084 colloidal system Substances 0.000 claims abstract description 32
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- 239000001103 potassium chloride Substances 0.000 claims abstract description 16
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 16
- 239000006071 cream Substances 0.000 claims abstract description 15
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 24
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 24
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 24
- 229920002581 Glucomannan Polymers 0.000 claims description 24
- 229920002752 Konjac Polymers 0.000 claims description 24
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 24
- 229930006000 Sucrose Natural products 0.000 claims description 24
- 229940046240 glucomannan Drugs 0.000 claims description 24
- 239000000252 konjac Substances 0.000 claims description 24
- 235000010485 konjac Nutrition 0.000 claims description 24
- 239000001828 Gelatine Substances 0.000 claims description 22
- 229920000159 gelatin Polymers 0.000 claims description 22
- 235000019322 gelatine Nutrition 0.000 claims description 22
- 239000000679 carrageenan Substances 0.000 claims description 20
- 235000010418 carrageenan Nutrition 0.000 claims description 20
- 229920001525 carrageenan Polymers 0.000 claims description 20
- 229940113118 carrageenan Drugs 0.000 claims description 20
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 20
- 239000002002 slurry Substances 0.000 claims description 14
- 238000004321 preservation Methods 0.000 claims description 13
- 238000002844 melting Methods 0.000 claims description 9
- 230000008018 melting Effects 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000010903 husk Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 230000001681 protective effect Effects 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 2
- 230000008023 solidification Effects 0.000 claims description 2
- 241000737241 Cocos Species 0.000 claims 17
- 235000020415 coconut juice Nutrition 0.000 abstract description 5
- 235000011962 puddings Nutrition 0.000 abstract description 5
- 235000020197 coconut milk Nutrition 0.000 abstract 4
- 235000021552 granulated sugar Nutrition 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 244000025254 Cannabis sativa Species 0.000 description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 210000002615 epidermis Anatomy 0.000 description 4
- 239000011591 potassium Substances 0.000 description 4
- 229910052700 potassium Inorganic materials 0.000 description 4
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 3
- 239000000460 chlorine Substances 0.000 description 3
- 229910052801 chlorine Inorganic materials 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 239000005696 Diammonium phosphate Substances 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 2
- 229910000388 diammonium phosphate Inorganic materials 0.000 description 2
- 235000019838 diammonium phosphate Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000032798 delamination Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000007613 slurry method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to coconut jelly. The coconut jelly is prepared from a coconut shell, a green coconut layer and a coconut milk layer in order from outside to inside, wherein the green coconut layer is prepared from coconut water, clear water, edible colloid and white granulated sugar, the components in parts by weight are as follows: 2-5% of edible colloid, 0.1-0.3% of potassium chloride, 8-10% of white granulated sugar, 40-50% of clear water, and the balance of coconut water; the coconut milk layer is prepared from the coconut water, the edible colloid, the white granulated layer, the coconut milk, watery cream, milk and clear water, the components in part by weight are as follows: 2-5% of edible colloid, 0.1-0.3% of potassium chloride, 8-12% of white granulated water, 15-25% of coconut milk, 3-5% of watery cream, 6-8% of milk, 35-40% of clear water, and the balance of coconut water. The mouthfeel of the coconut jelly is as tender and smooth as puddings; the coconut jelly can be stored at -18 DEG C so as to prolong the expiration date.
Description
Technical field
The present invention relates to field of food, mainly a kind of food of similar fruit jelly, and in particular to a kind of to contain Sucus Cocois, coconut palm
Sub- meat, freezing Cortex cocois radiciss jelly of coconut palm slurry and preparation method thereof.
Background technology
Cortex cocois radiciss are a tropical fruit (tree)s for originating in Southeast Asia, and coconut juice and coconut meat all contain abundant nutrient, Sucus Cocoiss
Clear such as water, and quite fresh and sweet, sparkling and crystal-clear bright, cool, thirst-quenching, a good Cortex cocois radiciss, the about water of two glasses, include two soupspoons
Sugar, and the mineral such as protein, fat, vitamin C and calcium, phosphorus, ferrum, potassium, magnesium, sodium, coconut meat fragrance cunning are crisp, if soft butter,
Containing rich in protein and carbohydrate, it is the cuisines of vegetal pole horn of plenty.
Cortex cocois radiciss freeze a kind of traditional local flavor cuisines for being derived from Vietnam, with the cuisines that fresh Cortex cocois radiciss are made as raw material, taste
Road is pure and fresh sweet, and nutritious, is the cuisines that suitable summer eats, and clean taste taste is fresh and sweet, and nutrient health is introducing which
Everybody like is obtained after China, this 2 years domestic factories also begin to production.
It is all refrigerated condition storage that on market, existing Cortex cocois radiciss freeze major part, makees container using tender coconut shell,
Internal dress Cortex cocois radiciss freeze（Part addition coconut flesh）Overlay film be positioned over 4 DEG C under the conditions of cold preservation, the shelf-life be 28 days, the method institute
It is shorter that the Cortex cocois radiciss worked it out freeze the shelf-life；Container is tender coconut, and the Cortex cocois radiciss made freeze easily because shell antibacterial
Phenomenon of becoming sour is bred, so as to cause internal antibacterial exceeded.Part factory is added in process of production using Diammonium phosphate (DAP) etc.
Chemical analysis, and also Endosperm Cocois can be bleached with bleach, shell is soaked using chemical agent.According to Chinese food beverage
Net reporter understands, early in the beginning of this year Henan, zhejiang and other places just find Vietnam's Cortex cocois radiciss and freeze total plate count beyond national by someone's exposure
More than 600 times of standard, and Vietnam's media are even more the sanitary condition that Cortex cocois radiciss jelly has just been exposed in 2012, but due to compatriots and do not know
Feelings, Cortex cocois radiciss freeze " turning out a prestigious institution " still mixed in the domestic market, and irregular production Cortex cocois radiciss jelly is raiding market.
The content of the invention
The present invention is mainly solved with not save-resistant problem to the mouthfeel that Cortex cocois radiciss freeze, and allows the Cortex cocois radiciss of making to freeze mouthfeel
It is soft such as pudding, while can store at -18 DEG C, extend the shelf life, the original mouthfeel of product and product after defrosting, can be kept
Matter, the storing mode of 18 degrees below zero are convenient to sale and storage that business surpasses.
The present invention solves the technical scheme of above technical problem：
A kind of Cortex cocois radiciss freeze, and make container using old cocoanut husk, are followed successively by Exocarpium cocois (Cocos nucifera L), coconut palm cyan layer and coconut palm pulp layer from outside to inside；Coconut palm is blue or green
Layer includes Sucus Cocois, clear water, edible colloid and white sugar, and the percentage by weight of each component is：Edible colloid：2-5%, potassium chloride：
0.1-0.3%, white sugar：8-10%, clear water：40-50%, Sucus Cocois：Surplus；Coconut palm pulp layer includes Sucus Cocois, edible colloid, white sand
Sugar, coconut palm slurry, whipping cream, milk and clear water, the percentage by weight of each component is：Edible colloid：2-5%, potassium chloride：0.1-0.3%,
White sugar：8-12%, coconut palm slurry：15-25%, whipping cream：3-5%, milk：6-8%, clear water：35-40%, Sucus Cocois：Surplus.
The preparation method that Cortex cocois radiciss freeze, comprises the following steps：(i) prepared by coconut palm cyan layer：1. edible colloid is melted and is added by proportioning
Enter potassium chloride standby；2. white sugar is added in clear water and Sucus Cocois by proportioning, and boils to white sugar and dissolve turning off stove, be put into and melt
Edible colloid after change sterilizes after stirring evenly；3. the mixed liquor after step 2. is poured in Exocarpium cocois (Cocos nucifera L) after cooling down, and seals up preservative film, cold preservation
Solidify to mixed liquor, form coconut palm cyan layer；(ii) prepared by coconut palm pulp layer：1. edible colloid is melted by proportioning and adds potassium chloride standby；
2. proportioning is pressed by white sugar, coconut palm slurry, whipping cream, milk and clear water mix homogeneously post-heating, right turning off stove, the food being put into after melting
With colloid, sterilize after homogenization, pour into after cooling to be mixed in the coconut palm cyan layer of Exocarpium cocois (Cocos nucifera L), close the lid, cold preservation is to mixed liquor
Solidification, forms coconut palm pulp layer；3. the Cortex cocois radiciss jelly for coconut palm pulp layer having been solidified is put into subzero -18 DEG C carries out freezen protective.
After present invention freezing, defrosting bleed situation is low, keeps mouthfeel soft as the front upper strata pudding of freezing, if lower floor fruit
Smooth sensation as jelly.
The technical scheme that further limits of the present invention is：
Aforesaid Cortex cocois radiciss freeze, wherein, in coconut palm cyan layer, edible colloid includes Konjac glucomannan, carrageenan and Gelatine, Konjac glucomannan, OK a karaoke club
Glue and Gelatine account for the percentage by weight of the coconut palm cyan layer gross weight：Konjac glucomannan：0.8-2%, carrageenan：It is 0.7-2%, lucky
Fourth：0.5-1%.
Aforesaid Cortex cocois radiciss freeze, and wherein in coconut palm pulp layer, edible colloid includes Konjac glucomannan, carrageenan and Gelatine, Konjac glucomannan, card
Drawing glue and Gelatine account for the percentage by weight of the coconut palm pulp layer total amount：Konjac glucomannan：0.2-0.6%, carrageenan：0.2-0.4%, Ji
Sharp fourth：1.6-4%.
In coconut palm cyan layer, compounded using Konjac glucomannan, carrageenan, Gelatine, based on Konjac glucomannan and carrageenan, Gelatine
Supplemented by, triplicity adds other materials to form fruit jelly, and the products taste worked it out is smooth tender and crisp, while reducing reducing solution
Bleed situation after jelly.
The Konjac glucomannan that utilizes in coconut palm pulp layer, carrageenan, Gelatine compounding, based on Gelatine, Konjac glucomannan with carrageenan is
Auxiliary, triplicity, products taste are soft tender continuous thin, the pudding state of smooth；Wherein milk is added with whipping cream and improves product
Product it is smooth tender with soft, improve nutritive value, increased milk fragrance, enrich the mouthfeel of product.
Potassium chloride keeps the stability of fruit jelly, still further aspect to solve after avoiding freezing using gelatification is on the one hand strengthened
Freezeout goes out a large amount of water and forms colloidal sols, preferably makes product thaw after the freezing the state for keeping original, changes the storage bar of product
Part, extends the shelf-life of product.
The preparation method that aforesaid Cortex cocois radiciss freeze, the wherein pressure of homogenization are 30-45Mpa.Due to having coconut palm in coconut palm pulp layer
Slurry milk and whipping cream, because, utilizing homogenization so as to carry out oil mixing with water containing part oily matter inside,
Again which is sterilized after homogenizing, can effectively reduce delamination.
The invention has the beneficial effects as follows：
(1) the present invention is to do raw material using Cortex cocois radiciss, and coconut palm green grass or young crops water does substrate, and Endosperm Cocois defibrination does coconut palm slurry, and Exocarpium cocois (Cocos nucifera L) makees container, by coconut palm
Son is completely using coming up.
(2) substrate is done using coconut palm green grass or young crops water, the complete nutrition for retaining coconut palm green grass or young crops water forms unique Cortex cocois radiciss local flavor.
(3) Endosperm Cocois are polished fresh coconut palm slurry and are mixed with coconut palm green grass or young crops water, and Endosperm Cocois nutrition is completely retained, and coconut palm starches the clear of uniqueness
Fragrant local flavor allows whole product closer to nature.
(4) the smooth tender with soft of a small amount of whipping cream and milk not only improving product is added, nutritive value is improve, while rich
The rich mouthfeel of product；The quality structure between fruit jelly and pudding of the product and mouthfeel, on the basis that pure cococut makes
On, form the Cortex cocois radiciss delivery in cold weather product that a health meets modern's pursuit.
(5) preparation process is simple of the present invention, the condition of storage is controlled at -18 DEG C, basically solves product intolerant to storage
The defect deposited, extends the shelf-life of product, is conducive to the storage of product to transport and sale, expand the selling market of product with
Channel.
Specific embodiment
Embodiment 1
The present embodiment is the preparation method that a kind of Cortex cocois radiciss freeze, and is comprised the following steps：
(i) prepared by coconut palm cyan layer：By the percentage ratio of coconut palm cyan layer gross weight weigh 1.5% Konjac glucomannan, 1% carrageenan, 0.2% chlorine
Change potassium, 1% Gelatine standby after melting；(2) 8% white sugar is added in 40% clear water and 48.3% Sucus Cocois, and boiled to white sand
Sugar dissolves turning off stove, is put into after the edible colloid for having melted is stirred evenly and sterilizes；(3) pour in Exocarpium cocois (Cocos nucifera L) after mixed liquor after step (2) is cool,
Preservative film is sealed up, cold preservation to mixed liquor solidifies.
(ii) prepared by coconut palm pulp layer：By the percentage ratio of coconut palm pulp layer gross weight weigh 0.2% Konjac glucomannan, 0.2% carrageenan,
0.2% potassium chloride, 3% Gelatine are standby after melting；(2) by 9% white sugar, 15% coconut palm slurry, 3% whipping cream, 6% milk, 40% clear
Water and 23.4% Sucus Cocois mix homogeneously post-heating, right turning off stove is put into the edible colloid for having dissolved, after 30-45Mpa homogenizing
Sterilization, pours into after liquid to be mixed is cool in the coconut palm cyan layer of Exocarpium cocois (Cocos nucifera L), closes the lid, and cold preservation to mixed liquor solidifies；(3) will solidify
Cortex cocois radiciss jelly is put into -18 DEG C carries out freezen protective.
The making of coconut husk container：Form slection shape old Cortex cocois radiciss of uniform size, remove Cortex cocois radiciss epidermis, polish smooth, by Cortex cocois radiciss
Shell upper part cuts to form opening, pours out Sucus Cocois；The Cortex cocois radiciss inner shell of remaining part and sarcocarp, constitute coconut container；Upper end
The Cortex cocois radiciss inner shell of incision forms lid.
Embodiment 2
The present embodiment is the preparation method that a kind of Cortex cocois radiciss freeze, and is comprised the following steps：
(i) prepared by coconut palm cyan layer：By the percentage ratio of coconut palm cyan layer gross weight weigh 1.5% Konjac glucomannan, 1.5% carrageenan, 0.15%
Potassium chloride, 0.8% Gelatine melt after it is standby；By 9% white sugar add 45% clear water and 42.05% Sucus Cocois in,
And boil to white sugar and dissolve turning off stove, it is put into after the edible colloid for having melted is stirred evenly and sterilizes；(3) fall after mixed liquor after step (2) is cool
Enter in Exocarpium cocois (Cocos nucifera L), seal up preservative film, cold preservation to mixed liquor solidifies
(ii) prepared by coconut palm pulp layer：By the percentage ratio of coconut palm pulp layer gross weight weigh 0.3% Konjac glucomannan, 0.3% carrageenan, 0.2%
Potassium chloride, 3.5% Gelatine are standby after melting；(2) by 8% white sugar, 18% coconut palm slurry, 3.5% whipping cream, 7% milk, 35% clear water
With 24.2% Sucus Cocois mix homogeneously post-heating, right turning off stove is put into the edible colloid for having dissolved, kills after 30-45Mpa homogenizing
Bacterium, pours into after liquid to be mixed is cool in the coconut palm cyan layer of Exocarpium cocois (Cocos nucifera L), closes the lid, and cold preservation to mixed liquor solidifies；(3) by the coconut palm for having solidified
Son jelly is put into -18 DEG C carries out freezen protective.
The making of coconut husk container：Form slection shape old Cortex cocois radiciss of uniform size, remove Cortex cocois radiciss epidermis, polish smooth, by Cortex cocois radiciss
Shell upper part cuts to form opening, pours out Sucus Cocois；The Cortex cocois radiciss inner shell of remaining part and sarcocarp, constitute coconut container；Upper end
The Cortex cocois radiciss inner shell of incision forms lid.
Embodiment 3
The present embodiment is the preparation method that a kind of Cortex cocois radiciss freeze, and is comprised the following steps：
(i) prepared by coconut palm cyan layer：By the percentage ratio of coconut palm cyan layer gross weight weigh 1% Konjac glucomannan, 1.5% carrageenan, 0.3% chlorine
Change potassium, 0.8% Gelatine standby after melting；By 10% white sugar add 40% clear water and 46.4% Sucus Cocois in, and boil
Turning off stove is dissolved to white sugar, be put into after the edible colloid for having melted is stirred evenly and sterilize；(3) after mixed liquor after step (2) is cool, coconut palm is poured into
In sub- shell, preservative film is sealed up, cold preservation to mixed liquor solidifies.
(ii) prepared by coconut palm pulp layer：By the percentage ratio of coconut palm pulp layer gross weight weigh 0.4% Konjac glucomannan, 0.2% carrageenan,
0.2% potassium chloride, 3% Gelatine are standby after melting；(2) by 10% white sugar, 20% coconut palm slurry, 4% whipping cream, 7% milk, 40% clear
Water and 15.2% Sucus Cocois mix homogeneously post-heating, right turning off stove is put into the edible colloid for having dissolved, after 30-45Mpa homogenizing
Sterilization, pours into after liquid to be mixed is cool in the coconut palm cyan layer of Exocarpium cocois (Cocos nucifera L), closes the lid, and cold preservation to mixed liquor solidifies；(3) will solidify
Cortex cocois radiciss jelly is put into -18 DEG C carries out freezen protective.
The making of coconut husk container：Form slection shape old Cortex cocois radiciss of uniform size, remove Cortex cocois radiciss epidermis, polish smooth, by Cortex cocois radiciss
Shell upper part cuts to form opening, pours out Sucus Cocois；The Cortex cocois radiciss inner shell of remaining part and sarcocarp, constitute coconut container；Upper end
The Cortex cocois radiciss inner shell of incision forms lid.
Embodiment 4
The present embodiment is the preparation method that a kind of Cortex cocois radiciss freeze, and is comprised the following steps：
(i) prepared by coconut palm cyan layer：By the percentage ratio of coconut palm cyan layer gross weight weigh 1.5% Konjac glucomannan, 1% carrageenan, 0.2% chlorine
Change potassium, 1% Gelatine standby after melting；By 10% white sugar add 40% clear water and 46.3% Sucus Cocois in, and boil to
White sugar dissolves turning off stove, is put into after the edible colloid for having melted is stirred evenly and sterilizes；(3) after mixed liquor after step (2) is cool, Cortex cocois radiciss are poured into
In shell, preservative film is sealed up, cold preservation to mixed liquor solidifies.
(ii) prepared by coconut palm pulp layer：By the percentage ratio of coconut palm pulp layer gross weight weigh 0.3% Konjac glucomannan, 0.3% carrageenan,
0.3% potassium chloride, 3% Gelatine are standby after melting；(2) by 12% white sugar, 25% coconut palm slurry, 5% whipping cream, 8% milk, 40% clear
Water and 6.1% Sucus Cocois mix homogeneously post-heating, right turning off stove is put into the edible colloid for having dissolved, kills after 30-45Mpa homogenizing
Bacterium, pours into after liquid to be mixed is cool in the coconut palm cyan layer of Exocarpium cocois (Cocos nucifera L), closes the lid, and cold preservation to mixed liquor solidifies；(3) by the coconut palm for having solidified
Son jelly is put into -18 DEG C carries out freezen protective.
The making of coconut husk container：Form slection shape old Cortex cocois radiciss of uniform size, remove Cortex cocois radiciss epidermis, polish smooth, by Cortex cocois radiciss
Shell upper part cuts to form opening, pours out Sucus Cocois；The Cortex cocois radiciss inner shell of remaining part and sarcocarp, constitute coconut container；Upper end
The Cortex cocois radiciss inner shell of incision forms lid.
In addition to the implementation, the present invention can also have other embodiment.All employing equivalents or equivalent transformation shape
Into technical scheme, all fall within the protection domain of application claims.
Claims (5)
1. a kind of Cortex cocois radiciss freeze, it is characterised in that：Container is made using old cocoanut husk, Exocarpium cocois (Cocos nucifera L), coconut palm cyan layer is followed successively by from outside to inside
With coconut palm pulp layer；
The coconut palm cyan layer includes Sucus Cocois, clear water, edible colloid and white sugar, and the percentage by weight of each component is：Edible colloid：
2-5%, potassium chloride：0.1-0.3%, white sugar：8-10%, clear water：40-50%, Sucus Cocois：Surplus；
The coconut palm pulp layer includes Sucus Cocois, edible colloid, white sugar, coconut palm slurry, whipping cream, milk and clear water, the weight of each component
Percentage ratio is：Edible colloid：2-5%, potassium chloride：0.1-0.3%, white sugar：8-12%, coconut palm slurry：15-25%, whipping cream：3-5%,
Milk：6-8%, clear water：35-40%, Sucus Cocois：Surplus.
2. Cortex cocois radiciss as claimed in claim 1 freeze, it is characterised in that：In the coconut palm cyan layer, edible colloid includes Konjac glucomannan, OK a karaoke club
Glue and Gelatine, the Konjac glucomannan, carrageenan and Gelatine account for the percentage by weight of the coconut palm cyan layer gross weight and are：Konjac glucomannan：
0.8-2%, carrageenan：0.7-2%, Gelatine：0.5-1%.
3. Cortex cocois radiciss as claimed in claim 1 freeze, it is characterised in that：In the coconut palm pulp layer, edible colloid includes Konjac glucomannan, OK a karaoke club
Glue and Gelatine, the Konjac glucomannan, carrageenan and Gelatine account for the percentage by weight of the coconut palm pulp layer total amount and are：Konjac glucomannan：
0.2-0.6%, carrageenan：0.2-0.4%, Gelatine：1.6-4%.
4. the preparation method that the Cortex cocois radiciss as described in any claim in claim 1-3 freeze, it is characterised in that：Including following step
Suddenly：
(i) prepared by coconut palm cyan layer：
1. edible colloid is melted by proportioning and adds potassium chloride standby；
2. white sugar is added in clear water and Sucus Cocois by proportioning, and boils to white sugar and dissolve turning off stove, the food being put into after melting
Sterilize after being stirred evenly with colloid；
3. the mixed liquor after step 2. is poured in Exocarpium cocois (Cocos nucifera L) after cooling down, and seals up preservative film, and cold preservation to mixed liquor solidifies, and forms coconut palm blue or green
Layer；
(ii) prepared by coconut palm pulp layer：
1. edible colloid is melted by proportioning and adds potassium chloride standby；
2. by proportioning by white sugar, coconut palm slurry, whipping cream, milk and clear water mix homogeneously post-heating, right turning off stove, after being put into thawing
Edible colloid, sterilize after homogenization, pour into after cooling to be mixed in the coconut palm cyan layer of Exocarpium cocois (Cocos nucifera L), close the lid, cold preservation is to mixed
Liquid solidification is closed, coconut palm pulp layer is formed；
3. the Cortex cocois radiciss jelly for coconut palm pulp layer having been solidified is put into subzero -18 DEG C carries out freezen protective.
5. the preparation method that Cortex cocois radiciss as claimed in claim 4 freeze, it is characterised in that：The pressure of the homogenization is 30-
45Mpa。
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| CN109329433A (en) * | 2018-10-29 | 2019-02-15 | 亳州学院 | A kind of tranquilizing the mind milk freezes and preparation method thereof |
| CN112704148A (en) * | 2020-12-24 | 2021-04-27 | 必优食品工业（昆山）有限公司 | Anti-bleeding frozen pudding stabilizer and anti-bleeding frozen pudding |
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