CN107095209A - A kind of coconut meat can - Google Patents
A kind of coconut meat can Download PDFInfo
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- CN107095209A CN107095209A CN201710171753.2A CN201710171753A CN107095209A CN 107095209 A CN107095209 A CN 107095209A CN 201710171753 A CN201710171753 A CN 201710171753A CN 107095209 A CN107095209 A CN 107095209A
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- Prior art keywords
- coconut
- juice
- pulp
- meat
- coconut juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 78
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 76
- 235000013372 meat Nutrition 0.000 title claims abstract description 25
- 235000020415 coconut juice Nutrition 0.000 claims abstract description 53
- 239000000843 powder Substances 0.000 claims abstract description 19
- 239000010903 husk Substances 0.000 claims abstract description 15
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 12
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims abstract description 6
- 235000011130 ammonium sulphate Nutrition 0.000 claims abstract description 6
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 239000000428 dust Substances 0.000 claims abstract description 5
- 238000005538 encapsulation Methods 0.000 claims abstract description 5
- 238000001694 spray drying Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 238000005470 impregnation Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000835 fiber Substances 0.000 claims description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 108010002430 hemicellulase Proteins 0.000 claims description 5
- 229940059442 hemicellulase Drugs 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims description 4
- 150000001450 anions Chemical class 0.000 claims description 4
- 239000001913 cellulose Substances 0.000 claims description 4
- 229920002678 cellulose Polymers 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 238000007592 spray painting technique Methods 0.000 claims description 4
- 241000737241 Cocos Species 0.000 claims description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 2
- 229910052799 carbon Inorganic materials 0.000 claims description 2
- 239000004408 titanium dioxide Substances 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 241000427324 Glinus Species 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 235000015111 chews Nutrition 0.000 abstract 1
- 210000003746 feather Anatomy 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 5
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 208000002474 Tinea Diseases 0.000 description 2
- 241000893966 Trichophyton verrucosum Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 244000045947 parasite Species 0.000 description 2
- 108010059892 Cellulase Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001126309 Fasciolopsis Species 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000001139 anti-pruritic effect Effects 0.000 description 1
- 239000003908 antipruritic agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
- A23L31/10—Yeasts or derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
Abstract
The present invention relates to food processing technology field, specifically related to a kind of coconut meat can, select the higher coconut of maturity, it is impregnated in ammonium sulfate solution, vacuum high-pressure loses hair or feathers, pin hole is pricked on coconut husk, bake rear quick-frozen, pulp is set to be separated with shell, pulp is impregnated in coconut juice and enzyme liquid mixed liquor, the same carbon dioxide treatment of high pressure, demucilage and coconut juice, coconut juice spray drying is obtained into coconut juice powder, extrude and be modified through extruder, modified coconut juice dust cloud is sprayed on pulp surface, it is impregnated in after steaming in protection liquid, after encapsulation, through autoclaving, obtain coconut can, the present invention makes coconut can by former material of coconut meat, specially treated step make it that to handle that obtained coconut meat is fragrant soft chews, taste sweet juice is more, coconut is strong, color and luster is pure white, substantially increase the economic value of coconut.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of coconut meat can.
Background technology
Coconut is Palmae coconut platymiscium, and plant is tall and big, arbor shape, and high 15-30 meters, stem is sturdy, there is annular leaf trace, base
Portion's thickening, often there is fasciation rootlet, and petiole is sturdy, inflorescence axillary, fruit ossphere shape or subsphaeroidal, and fruit caving contains endosperm (i.e. " pulp "
Or benevolence), embryo and juice (coconut water), flowering fruit bearing stage is mainly in the fall.Coconut is cool in nature, sweet, with heat-clearing, relieving summer-heat, promotes the production of body fluid, only
The effect of thirsty, can QI invigorating, tonifying spleen and stomach, destroying parasites for curing malnutrition, make one complexion and moisten；Can cardiac stimulant, diuresis expelling parasite, nourishing relieve summer heat, antidiarrheal.Really
Gravy qi-restoratives, promotes the production of body fluid, diuresis, desinsection, for heart disease oedema, dry polydipsia, fasciolopsis；Shell wind-dispelling, dampness removing is antipruritic, outside
With controlling ringworm of the body, the ringworm of the foot.
It is made more than coconut can in the market using coconut juice, although coconut flesh fragrance Chun Kou, taste and sweet mouthfeel,
But because fiber content is high, hardly possible is chewed, seldom used as the former material for making can.
The content of the invention
It is an object of the invention to provide a kind of coconut meat can.
The technical solution adopted by the present invention is, a kind of coconut meat can,
（1）The higher coconut of maturity is selected, coconut thorough impregnation is water-soluble for 0.15-0.18mol/L ammonium sulfate in concentration
It it is 40-45 DEG C in temperature, vacuum is impregnation process 28-30 hours under 1.2-1.5Mpa in liquid, by hairy cocoanut fiber from coconut palm
Peeled off on shell, coconut husk is rinsed well under flowing water；
（2）Pin hole is pricked on coconut husk, bundle hole depth is identical with shell thickness, is placed at 200-220 DEG C and bakes 3-5 seconds, puts rapidly
In in vacuum refrigerating machine at -15 ~ -18 DEG C freeze 6-8 seconds；
（3）Shell is separated with pulp, the coconut juice in pulp is collected, pulp is cut into bulk, by coconut juice and saccharomycete, cellulose
Enzyme, hemicellulase, lignoenzyme press 1000:2-3:3-5:1-2:1-2 weight is heated to 32-35 DEG C than well mixed, will
Block pulp thorough impregnation is passed through titanium dioxide into coconut juice in the case where pressure is 55-58MPa in wherein with 1-1.2L/min flow velocity
Carbon, is persistently handled 10-11 hours；
（4）Pulp is separated with coconut juice, coconut juice is obtained into coconut juice powder through vacuum spray drying, coconut juice powder and anion water are pressed 1:
0.02-0.03 weight is passed through extruder, the heating-up temperature of extruder is 130-135 DEG C, the major diameter of extruder screw than mixing
It is 12 than (L/D), rotating speed is 280-300rpm/min, obtains being modified coconut juice powder, modified coconut juice dust cloud is sprayed on pulp surface,
Steam 10-12 seconds, be impregnated in the calcium chloride solution that concentration is 2-2.5%, and adjusted using citric acid under 120-130 DEG C of steam
PH to 5.2-5.3 is saved, after encapsulation, through autoclaving, coconut can is obtained.
It is preferred that, pinhole diameter is 0.3-0.5mm.
It is preferred that, 8-10 pin hole is uniformly pricked on every coconut.
It is preferred that, carbon dioxide is passed through into coconut juice with 1.1L/min flow velocity in the case where pressure is 56MPa.
It is preferred that, the heating-up temperature of extruder is 133 DEG C, and the draw ratio (L/D) of extruder screw is 12, and rotating speed is
285rpm/min。
It is preferred that, modified coconut juice powder is 0.1-0.15cm in pulp surface spray painting thickness.
Beneficial effect of the present invention is that the present invention makes coconut can by former material of coconut meat, and specially treated step causes
Handle obtained coconut meat it is fragrant it is soft chew, taste sweet juice is more, and coconut is strong, and color and luster is pure white, substantially increases the economic value of coconut；
Wherein, when the present invention specifically makes, coconut is impregnated in the ammonium sulfate solution that concentration is 0.15-0.18mol/L, and
It it is 40-45 DEG C in temperature, vacuum is impregnation process 28-30 hours under 1.2-1.5Mpa, can effectively soften, expand cocoanut fiber
Root, enables the cocoanut fiber after processing easily from coconut husk sur-face peeling, effectively removes coconut husk surface fiber；
Wherein, when the present invention specifically makes, pin hole is pricked on coconut husk, the baked rear rapid vacuum of coconut husk is freezed, coconut palm is can guarantee that
Shell is fully kept completely separate with pulp, it is easier to obtained completely, without damaged coconut meat, the sight of raising finished product coconut can；
Wherein, coconut meat is impregnated in the juice that coconut juice is mixed to get with saccharomycete, cellulase, hemicellulase, lignoenzyme
In, it can effectively soften in coconut meat, softening process and be passed through in the case where pressure is 55-58MPa with 1-1.2L/min flow velocity into coconut juice
Carbon dioxide, can expand coconut meat space between cells, make in coconut meat full of abundant coconut juice；
Wherein, extruded after coconut juice powder is mixed with deionized water by extruder, coconut powder is after physical modification, viscosity and elasticity
It is significantly improved, is sprayed at pulp surface, after steaming, forms layer of transparent, high-elastic diaphragm, it is ensured that pulp fragrance and battalion
Forming originally should not be lost in, while avoiding soak from entering leaching, pulp mouthfeel is impacted.
Embodiment
Embodiment 1：A kind of coconut meat can,
（1）The higher coconut of maturity is selected, by coconut thorough impregnation in the ammonium sulfate solution that concentration is 0.15mol/L,
It it is 40 DEG C in temperature, vacuum is impregnation process 28 hours under 1.2Mpa, hairy cocoanut fiber is peeled off from coconut husk, by coconut husk
Rinsed well under flowing water；
（2）Pricked on coconut husk on pin hole of the diameter in 0.3mm, every coconut and uniformly prick 8 pin holes, prick hole depth and shell thickness
It is identical, it is placed at 200 DEG C and bakes 3 seconds, is immediately placed in vacuum refrigerating machine and is freezed 6 seconds at -15 DEG C；
（3）Shell is separated with pulp, the coconut juice in pulp is collected, pulp is cut into bulk, by coconut juice and saccharomycete, cellulose
Enzyme, hemicellulase, lignoenzyme press 1000:2:3:1:1 weight is heated to 32 DEG C than well mixed, and block pulp is complete
It is complete to be impregnated in wherein, carbon dioxide is passed through into coconut juice with 1L/min flow velocity in the case where pressure is 55MPa, 10 are persistently handled small
When；
（4）Pulp is separated with coconut juice, coconut juice is obtained into coconut juice powder through vacuum spray drying, coconut juice powder and anion water are pressed 1:
0.02 weight is passed through extruder, the heating-up temperature of extruder is 130 DEG C, and the draw ratio (L/D) of extruder screw is than mixing
12, rotating speed is 280rpm/min, obtains being modified coconut juice powder, modified coconut juice dust cloud is sprayed on into pulp surface, modified coconut juice powder is in fruit
Meat surface spray painting thickness is 0.1cm, is steamed under 120 DEG C of steam 10 seconds, is impregnated in the calcium chloride solution that concentration is 2%, and
Using lemon acid for adjusting pH to 5.2, after encapsulation, through autoclaving, coconut can is obtained.
Embodiment 2：A kind of coconut meat can,
（1）The higher coconut of maturity is selected, by coconut thorough impregnation in the ammonium sulfate solution that concentration is 0.18mol/L,
It it is 45 DEG C in temperature, vacuum is impregnation process 30 hours under 1.5Mpa, hairy cocoanut fiber is peeled off from coconut husk, by coconut husk
Rinsed well under flowing water；
（2）Pricked on coconut husk on pin hole of the diameter in 0.5mm, every coconut and uniformly prick 10 pin holes, prick hole depth thick with shell
Degree is identical, is placed at 220 DEG C and bakes 5 seconds, is immediately placed in vacuum refrigerating machine and is freezed 8 seconds at -18 DEG C；
（3）Shell is separated with pulp, the coconut juice in pulp is collected, pulp is cut into bulk, by coconut juice and saccharomycete, cellulose
Enzyme, hemicellulase, lignoenzyme press 1000:3:5:2:2 weight is heated to 35 DEG C than well mixed, and block pulp is complete
It is complete to be impregnated in wherein, carbon dioxide is passed through into coconut juice with 1.2L/min flow velocity in the case where pressure is 58MPa, 11 are persistently handled small
When；
（4）Pulp is separated with coconut juice, coconut juice is obtained into coconut juice powder through vacuum spray drying, coconut juice powder and anion water are pressed 1:
0.03 weight is passed through extruder, the heating-up temperature of extruder is 135 DEG C, and the draw ratio (L/D) of extruder screw is than mixing
12, rotating speed is 300rpm/min, obtains being modified coconut juice powder, modified coconut juice dust cloud is sprayed on into pulp surface, modified coconut juice powder is in fruit
Meat surface spray painting thickness is 0.15cm, is steamed under 130 DEG C of steam 12 seconds, is impregnated in the calcium chloride solution that concentration is 2.5%
In, and coconut can after encapsulation, through autoclaving, is obtained to 5.3 using lemon acid for adjusting pH.
Claims (6)
1. a kind of coconut meat can, it is characterised in that when specifically making,
（1）The higher coconut of maturity is selected, coconut thorough impregnation is water-soluble for 0.15-0.18mol/L ammonium sulfate in concentration
It it is 40-45 DEG C in temperature, vacuum is impregnation process 28-30 hours under 1.2-1.5Mpa in liquid, by hairy cocoanut fiber from coconut palm
Peeled off on shell, coconut husk is rinsed well under flowing water；
（2）Pin hole is pricked on coconut husk, bundle hole depth is identical with shell thickness, is placed at 200-220 DEG C and bakes 3-5 seconds, puts rapidly
In in vacuum refrigerating machine at -15 ~ -18 DEG C freeze 6-8 seconds；
（3）Shell is separated with pulp, the coconut juice in pulp is collected, pulp is cut into bulk, by coconut juice and saccharomycete, cellulose
Enzyme, hemicellulase, lignoenzyme press 1000:2-3:3-5:1-2:1-2 weight is heated to 32-35 DEG C than well mixed, will
Block pulp thorough impregnation is passed through titanium dioxide into coconut juice in the case where pressure is 55-58MPa in wherein with 1-1.2L/min flow velocity
Carbon, is persistently handled 10-11 hours；
（4）Pulp is separated with coconut juice, coconut juice is obtained into coconut juice powder through vacuum spray drying, coconut juice powder and anion water are pressed 1:
0.02-0.03 weight is passed through extruder, the heating-up temperature of extruder is 130-135 DEG C, the major diameter of extruder screw than mixing
It is 12 than (L/D), rotating speed is 280-300rpm/min, obtains being modified coconut juice powder, modified coconut juice dust cloud is sprayed on pulp surface,
Steam 10-12 seconds, be impregnated in the calcium chloride solution that concentration is 2-2.5%, and adjusted using citric acid under 120-130 DEG C of steam
PH to 5.2-5.3 is saved, after encapsulation, through autoclaving, coconut can is obtained.
2. a kind of coconut meat can according to claim 1, it is characterised in that
Pinhole diameter is 0.3-0.5mm.
3. a kind of coconut meat can according to claim 1 or 2, it is characterised in that
8-10 pin hole is uniformly pricked on every coconut.
4. a kind of coconut meat can according to claim 1, it is characterised in that
Carbon dioxide is passed through into coconut juice with 1.1L/min flow velocity in the case where pressure is 56MPa.
5. a kind of coconut meat can according to claim 1, it is characterised in that
The heating-up temperature of extruder is 133 DEG C, and the draw ratio (L/D) of extruder screw is 12, and rotating speed is 285rpm/min.
6. a kind of coconut meat can according to claim 1, it is characterised in that
Modified coconut juice powder is 0.1-0.15cm in pulp surface spray painting thickness.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710171753.2A CN107095209A (en) | 2017-03-22 | 2017-03-22 | A kind of coconut meat can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710171753.2A CN107095209A (en) | 2017-03-22 | 2017-03-22 | A kind of coconut meat can |
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| Publication Number | Publication Date |
|---|---|
| CN107095209A true CN107095209A (en) | 2017-08-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710171753.2A Pending CN107095209A (en) | 2017-03-22 | 2017-03-22 | A kind of coconut meat can |
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| CN (1) | CN107095209A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109770379A (en) * | 2017-11-15 | 2019-05-21 | 海南大学 | A kind of coconut husk coconut meat separation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078362A (en) * | 1993-04-05 | 1993-11-17 | 叶成 | Loquat pulp and juice and preparation method thereof |
| CN102696989A (en) * | 2012-05-29 | 2012-10-03 | 佘延英 | Manufacture method of natural coconut powder |
| CN105211984A (en) * | 2015-11-04 | 2016-01-06 | 杨春城 | A kind of coconut can containing coconut water |
-
2017
- 2017-03-22 CN CN201710171753.2A patent/CN107095209A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078362A (en) * | 1993-04-05 | 1993-11-17 | 叶成 | Loquat pulp and juice and preparation method thereof |
| CN102696989A (en) * | 2012-05-29 | 2012-10-03 | 佘延英 | Manufacture method of natural coconut powder |
| CN105211984A (en) * | 2015-11-04 | 2016-01-06 | 杨春城 | A kind of coconut can containing coconut water |
Non-Patent Citations (1)
| Title |
|---|
| 郑友军等: "《家庭自制小食品150例》", 31 December 2000, 金盾出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109770379A (en) * | 2017-11-15 | 2019-05-21 | 海南大学 | A kind of coconut husk coconut meat separation method |
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Application publication date: 20170829 |