CN106666590A - Coconut jelly and preparation method thereof - Google Patents

Coconut jelly and preparation method thereof Download PDF

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Publication number
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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CN
China
Prior art keywords
coconut palm
coconut
cocois
layer
clear water
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CN201710073385.8A
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Chinese (zh)
Inventor
扶庆权
翁丹丹
李维敏
王海鸥
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Nanjing Xiaozhuang University
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Nanjing Xiaozhuang University
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Priority to CN201710073385.8A priority Critical patent/CN106666590A/en
Publication of CN106666590A publication Critical patent/CN106666590A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • 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

A kind of Cortex cocois radiciss jelly and preparation method thereof
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。
CN201710073385.8A 2017-02-10 2017-02-10 Coconut jelly and preparation method thereof Pending CN106666590A (en)

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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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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2659312A1 (en) * 2017-07-20 2018-03-14 Javier Jorge FALGAS PAGES PROCEDURE FOR THE ELABORATION OF AN AROMATIC MELAZA AND AROMATIC MOLASSES RESULTING (Machine-translation by Google Translate, not legally binding)
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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
CN112704148B (en) * 2020-12-24 2024-01-12 必优食品科技(江苏)有限公司 Anti-water-separation freezing pudding stabilizer and anti-water-separation freezing pudding

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