CN107156746B - Coconut honey and preparation method thereof - Google Patents

Coconut honey and preparation method thereof Download PDF

Info

Publication number
CN107156746B
CN107156746B CN201710362250.3A CN201710362250A CN107156746B CN 107156746 B CN107156746 B CN 107156746B CN 201710362250 A CN201710362250 A CN 201710362250A CN 107156746 B CN107156746 B CN 107156746B
Authority
CN
China
Prior art keywords
coconut
honey
juice
flower
parts
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.)
Active
Application number
CN201710362250.3A
Other languages
Chinese (zh)
Other versions
CN107156746A (en
Inventor
杜道林
陈登峰
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201710362250.3A priority Critical patent/CN107156746B/en
Publication of CN107156746A publication Critical patent/CN107156746A/en
Application granted granted Critical
Publication of CN107156746B publication Critical patent/CN107156746B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/98—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution of animal origin
    • A61K8/987—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution of animal origin of species other than mammals or birds
    • A61K8/988—Honey; Royal jelly, Propolis
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A61Q19/02—Preparations for care of the skin for chemically bleaching or whitening the skin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q19/00—Preparations for care of the skin
    • A61Q19/08—Anti-ageing preparations
    • 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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
    • A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
    • A61K2800/85—Products or compounds obtained by fermentation, e.g. yoghurt, beer, wine

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
  • Dermatology (AREA)
  • Mycology (AREA)
  • Epidemiology (AREA)
  • Birds (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Zoology (AREA)
  • Biotechnology (AREA)
  • Gerontology & Geriatric Medicine (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention discloses coconut honey which comprises the following components in parts by weight: 1-5 parts of coconut flower juice, 3-12 parts of coconut juice and 8-24 parts of honey. The manufacturing method comprises the following steps: crushing fresh coconut flower; adding appropriate amount of sterile water, heating to 60-65 deg.C, washing, and filtering; adding appropriate amount of sterile water into the filter residue, heating to 36-42 deg.C, pulping, filtering the pulp with 120-mesh sieve of 150 meshes, and homogenizing to obtain coconut flower juice; taking fresh coconut juice; removing impurities from fresh Mel, and sterilizing; mixing Mel, Sucus Cocois and Sucus Cocois flower in a certain proportion in sterile environment, stirring, and homogenizing to obtain mixed solution; standing the mixed solution for fermentation at 30-40 deg.C for 25-30 days to obtain fermentation liquid; filtering the fermentation liquor, and sterilizing to obtain the coconut honey. The coconut honey obtained by the invention has the effects of improving human immunity, scavenging free radicals, maintaining beauty, keeping young, improving brain function, relieving varicosity, clearing away heat and toxic materials and the like, and can be widely used in the industries of food, beverage, health and the like.

Description

Coconut honey and preparation method thereof
Technical Field
The invention relates to coconut honey and a preparation method thereof, in particular to coconut honey prepared from coconut flower, coconut juice and honey as raw materials and a preparation method thereof.
Background
Coconut is called as "life tree" or "treasure tree", contains rich vitamin C, amino acid and compound polysaccharide substance, and is a pure natural green food deeply loved by modern health-care people. The coconut juice is rich in protein, fat and various vitamins, promotes cell regrowth, can be drunk, and is sweet and summer-heat relieving; the mesophyll contains zinc which can sober up, help protein synthesis and strengthen yang. The whole body of the coconut is precious, and the coconut meat can be used for preparing desiccated coconut and cake stuffing. Coconut milk is a good beverage for cooling and relieving summer-heat, coconut trunks are hard materials, coconut shells can be embedded and carved into various coconut carving artworks, and the coconut milk is a 'Tiannan tribute' in ancient times.
The coconut milk contains rich mineral substances such as potassium, magnesium and the like, has similar components with intracellular fluid, can correct dehydration and electrolyte disorder, and achieves the effects of inducing diuresis and relieving swelling; the coconut juice has the function of killing intestinal parasites, can expel fasciolopsis and tapeworm when drunk, has reliable curative effect and no toxic or side effect, and is an ideal food for killing insects and eliminating malnutrition; in addition, the coconut milk contains sugar, fat, protein, growth hormone, vitamins and a large amount of trace elements necessary for human body, and can benefit human strength, supplement intracellular fluid, expand blood volume, moisten skin and have the effects of retaining youthful looks and beautifying if drunk frequently.
Coconut milk contains various amino acids which are indispensable to human body and can stimulate physical ability, such as lysine, methionine … …, etc.; contains antioxidant components, and can neutralize free radicals in sunlight, promote metabolism, prevent black speck and freckle, change skin darkness caused by poor blood circulation, and whiten skin; can promote the regeneration of collagen and elastic fiber, renew old cell cutin, add vitamin E in skin-smoothing coconut milk, is also called tocopherol, is an excellent antioxidant, is a nutrient beneficial to skin, can help a human body to remove accumulated oxygen free radicals, and enables the skin to be finer and more elastic. Vitamin E helps to delay the arrival of female climacteric, improve libido and improve the quality of sexual life. VE can also promote the circulation of capillary fluid, promote metabolism, resist skin aging and make the skin gorgeous; the coconut juice contains beta-carotene, and can promote development, maintain skin mucosa health, and enhance resistance to bacteria; the coconut juice also contains vitamin A, and can maintain epithelial tissue and normal vision. The coconut juice has good effects of preventing heart diseases, arthritis and cancers, strengthening the skin, moistening the skin, relieving cough and the like.
The coconut flower is rich in components, contains special endophyte communities, is rich in saccharides, fat, protein, growth hormone, vitamins, rich mineral substances such as potassium and magnesium, a large amount of trace elements necessary for a human body, and also contains various amino acids which are indispensable for the human body and can stimulate physical performance, such as lysine, methionine, vitamin E and other antioxidant components, and can clear oxygen free radicals accumulated by the human body, benefit human strength, promote the circulation of capillary fluid, expand blood volume, moisten skin and have the effects of retaining youthful looks and beautifying after being eaten frequently; is helpful for delaying female climacteric period, improving sexual desire, and improving life quality. Therefore, the coconut flower is a "holy flower" of tropical local residents.
The ancient honey is taken as a tonic and beautifying holy product, the price is very low, the honey is lightly stirred for three minutes according to the proportion of 1 part of honey and 10 parts of boiled water to form a good honey juice, the honey juice is added into other fruit juice and tea to replace granulated sugar, the honey juice is of inexhaustible benefit to human bodies, and most of water in the human bodies is excreted or absorbed after people sleep overnight. At this time, drinking a glass of honey water in the early morning on an empty stomach can supplement water and increase nutrition, and can promote defecation for the elderly. The fresh honey is smeared on the skin, has the functions of moistening and nourishing, and enables the skin to be fine, smooth and elastic. The high-quality honey can not decay after being placed at room temperature for years, which shows that the honey has strong antiseptic effect. Experiments prove that the honey has strong inhibition effect on gram-positive bacteria such as streptococcus, staphylococcus, diphtheria bacillus and the like. Studies prove that the honey has a regulating effect on gastrointestinal functions and can ensure normal gastric acid secretion. Animal experiments prove that the honey has the function of enhancing intestinal peristalsis and can obviously shorten defecation time. The honey contains various enzymes and minerals, and can improve immunity after synergistic effect. Experimental research proves that the honey is used for feeding mice, so that the immune function of the mice can be improved. The former Soviet Union investigates more than 200 old people over hundred years, and 143 of the old people are bee-keeping people, and the long life of the old people is proved to be related to frequent honey consumption. The mechanism of promoting longevity by honey is complex, is the comprehensive conditioning of human body, and does not act on certain organ simply. The honey contains various enzymes and minerals, and can improve immunity after synergistic effect. Experimental research proves that the honey is used for feeding mice, so that the immune function of the mice can be improved. The honey can relieve nervous tension, promote sleep, and has certain analgesic effect. Glucose, vitamins, magnesium, phosphorus, calcium, etc. in Mel can regulate nervous system and promote sleep. The honey has the effect of protecting the liver, providing energy for the metabolic activity of the liver, stimulating the regeneration of liver tissues and repairing the injury. Fructose and glucose in honey can be quickly absorbed and utilized, and the nutritional status of blood is improved. Large-scale clinical experiments of researchers at Tokyo university who take honey for 15 minutes show that when people are tired, fatigue symptoms can be obviously eliminated, and compared with children who take noisy sugar, children who take honey have the advantages of higher weight, height, chest circumference and subcutaneous fat increase, higher skin luster, and fewer diseases such as dysentery, bronchitis, conjunctivitis, stomatitis and the like. Mel has effects in dilating coronary artery, nourishing myocardium, improving myocardial function, and regulating blood pressure. Honey has the function of moistening lung, has a certain cough relieving effect, and is commonly used for assisting in treating pulmonary tuberculosis and tracheitis. Experts in human nutrition center of the United states department of agriculture find that honey can prevent osteoporosis of middle-aged and elderly women caused by calcium loss. This is because boron in honey increases estrogenic activity and prevents loss of calcium.
However, no product prepared by combining the three natural raw materials is found at present, and no research on the synergistic effect of the food health product prepared by combining the three raw materials is found.
Disclosure of Invention
The invention aims to provide coconut honey and a preparation method thereof, and the coconut honey can greatly improve the application value and the efficacy of coconut juice, coconut flower and honey.
The invention is based on the following principle of cooperative function:
the product integrates the characteristics of coconut juice, coconut flower and honey, and particularly efficiently utilizes the components of the coconut juice, the coconut flower plant substances, the honey animal substances and the fermentation product microorganism substances; wherein, the fermentation process fully utilizes the coconut flower endophyte system and the biological ecological function thereof, and can convert macromolecular substances which are difficult to be absorbed and utilized by human bodies into micromolecular substances which can be absorbed and utilized by human bodies through microorganisms; mechanically and properly prepared at relatively low temperature, not only achieves the aims of not damaging bioactive substances, reducing the production cost and avoiding organic solvent pollution, but also ensures that the bioactive substances are not damaged.
The technical problem to be solved by the invention is realized by the following technical scheme:
the coconut honey comprises the following components in parts by weight: 1-5 parts of coconut flower juice, 3-12 parts of coconut juice and 8-24 parts of honey.
The components are preferably as follows in parts by weight: 2-4 parts of coconut flower juice, 5-10 parts of coconut juice and 10-20 parts of honey.
The components are especially the following components in parts by weight: 3 parts of coconut flower juice, 7 parts of coconut juice and 15 parts of honey.
The coconut flower and the coconut milk are particularly selected from Hainan local green coconut and Hainan local red coconut, particularly coconut trees of Hainan Wenchang have the most unique flavor, the Wenchang coastal zone has a long coastline, and the unique coconut milk cultivated by aeolian soil has the most unique flavor, has the most intense mellow fragrance of coconut, and is the most natural and purest coconut milk.
The coconut honey can also be prepared into infant food, student food or food for recovering postpartum physiological functions of pregnant and lactating women.
The invention also provides a preparation method of the coconut honey, which comprises the following steps:
firstly, coconut flower treatment: collecting fresh coconut flower, removing impurities, and crushing into pieces or segments;
(II) preparing coconut flower juice: taking the coconut flower fragments or fragments, adding a proper amount of sterile water, heating to 55-70 ℃, washing for 10-30 minutes, and filtering to obtain filter residues; adding appropriate amount of sterile water into the residue, heating to 30-45 deg.C for 1-3 hr, pulping, filtering the pulp, and homogenizing to obtain coconut flower juice;
(III) honey pretreatment: removing impurities from fresh Mel, and inactivating;
(IV) preparing coconut juice: collecting fresh coconut juice;
(V) mixing: in an aseptic environment, mixing the coconut flower juice, the coconut juice and the honey according to the weight part ratio, fully and uniformly stirring, and homogenizing to obtain a mixed solution;
(VI) fermentation: standing the mixed solution in an aseptic environment for fermentation at 25-45 deg.C for 20-35 days, and stirring once for 4-6 days;
(VII) sterilization: filtering the fermented coconut honey mixed solution, and sterilizing the filtrate to obtain the coconut honey.
The preparation method of the coconut honey preferably comprises the following steps:
mechanically crushing the fresh coconut flower into 0.3-0.5 cm pieces or fragments;
adding 3-5 times of sterile water into the coconut flower fragments or fragments, heating to 60-65 ℃, stirring for 15-25 minutes, washing and filtering for 2-4 times to obtain filter residues; then, adding 3-5 times of sterile water by weight into the filter residue, heating to 36-42 ℃ for 1.5-2.5 hours, mechanically pulping, filtering the pulp by 120-mesh gauze of 150 meshes, and mechanically homogenizing to obtain coconut flower juice;
the honey inactivates microorganisms;
in an aseptic environment, mixing the coconut flower juice, the coconut juice and the honey according to the weight parts of 1-5, 3-12 and 8-24, and mechanically homogenizing to prepare a mixed solution;
the fermentation temperature is 30-40 ℃, the fermentation time is 25-30 days, and the fermentation is stirred once in 5 days.
In the preparation method of the coconut honey, the coconut honey fermentation liquor is further prepared into conventional foods, health care product preparations or additive supplements such as liquid beverages, solid beverages, honey paste, canned foods, dried foods, frozen foods or freeze-dehydrated foods.
The product of the invention is discovered by being used by 16-80 years old people for two years and more than 500 people, compared with the product with single component in the prior art, the invention improves the effect by more than 20 percent, not only keeps the characteristics of each single component, but also coordinates and enhances the functions of various components, and simultaneously, the product has wider application range due to higher special process purity, and can also be used as additives of various products. After the study, the user experience was as follows:
1. light taste, slightly sweet taste, slightly astringent, slightly fragrant smell and endless aftertaste.
2. Compared with similar grape seed extract products in the market, the grape seed extract product has the excellent effects of more remarkably removing free radicals, improving human immunity, maintaining beauty and keeping young, clearing heat and releasing toxin, improving brain functions, relieving varicose veins, improving cardiovascular and cerebrovascular functions, improving body functions and the like.
Specifically, the method has the following functions superior to the functions of the raw materials of a single component: (1) better scavenging free radicals, resisting aging and enhancing immunity; (2) better protecting skin, maintaining beauty and keeping young, protecting collagen, improving skin elasticity and luster, whitening skin, moisturizing skin, removing freckles and clearing acne; enhancing skin resistance and immunity, and preventing and treating skin allergy and various dermatoses; (3) the physical function is better improved, and the life quality is improved; (4) better protecting blood vessels, reducing cholesterol, preventing arteriosclerosis, preventing cerebral hemorrhage, apoplexy, hemiplegia, etc.; the proper permeability of capillary vessels is maintained, the strength of the blood vessels is increased, and the fragility of the capillary vessels is reduced; reducing blood lipid, lowering blood pressure, inhibiting thrombosis, and reducing fatty liver; preventing edema and blood streak caused by weakness of blood vessel wall; reduce edema and leg swelling, and reduce bruise and sports injury; improving varicosis, venous insufficiency and phlebitis, and preventing and treating capillary hemorrhage; (5) better radiation resistance, effective prevention and reduction of damage of ultraviolet radiation to skin, inhibition of lipid peroxidation caused by free radicals; the damage of radiation of computers, mobile phones, televisions and the like to skin and internal organs is reduced; enhancing the radiation resistance of the skin and preventing ultraviolet ray from invading; (6) better protection of the digestive system: protecting gastric mucosa, and preventing and treating gastritis, gastric ulcer and duodenal ulcer; (7) better protecting eyes from radiation damage and preventing and treating red blood streak; enhancing night vision, reducing retinopathy, etc., preventing oxidation of lens protein by free radicals, and preventing cataract and retinitis; (8) better heat and toxic materials clearing; (9) better improving brain function, improving sleep and resisting fatigue; (11) better helping digestion.
3. The coconut flower extract has the function, and can be widely used for preparing products in the industries of food, beverage, health and the like.
4. Because the coconut flower extract of the invention is mainly prepared from pure fructose, the coconut flower honey is easy to digest; the fat and cholesterol are very low, and the vitamin and mineral substances can improve the functions, so the health food is suitable for people with weight loss. Also has effects in invigorating qi, tonifying blood, invigorating spleen, warming stomach, relieving pain, promoting blood circulation, and dispelling blood stasis.
Detailed Description
Example 1
Coconut honey comprises the following components (kg): 1 part of coconut flower juice, 3 parts of coconut juice and 8 parts of honey.
A preparation method;
firstly, coconut flower treatment: collecting fresh coconut flower, removing impurities, and mechanically crushing into pieces or fragments of about 0.3-0.5 cm;
(II) preparing coconut flower juice: taking the coconut flower fragments or fragments, adding sterile water with the weight of 3 times of that of the coconut flower fragments or fragments, heating to 55 ℃, heating for 15 minutes, washing and filtering for three times to obtain filter residues; adding 3 times of sterile water into the filter residue, heating to 30 deg.C for 3 hr, mechanically pulping, filtering the pulp with 120 mesh gauze, and mechanically homogenizing to obtain coconut flower juice;
(III) honey pretreatment: removing impurities in the honey and killing microorganisms by taking fresh honey;
(IV) preparing coconut juice: collecting fresh coconut juice;
(V) mixing: mixing the above coconut flower juice, coconut juice and Mel at the above weight ratio in sterile environment, stirring well, and mechanically homogenizing to obtain mixed solution;
(VI) fermentation: placing the mixed solution in an aseptic environment, standing and fermenting at the fermentation temperature of 25 ℃ for 20 days, and stirring once every 4 days;
(VII) sterilization: filtering the semi-finished coconut honey mixed liquid after fermentation, and sterilizing the filtrate;
(eighth) filling: and (4) aseptically filling the sterilized coconut milk, storing in a fresh-keeping warehouse, and delivering out of the factory after the coconut milk is inspected to be qualified.
Example 2
Coconut honey comprises the following components (kg): coconut flower juice 5, coconut juice 12 and honey 24.
A preparation method;
firstly, coconut flower treatment: collecting fresh coconut flower, removing impurities, and mechanically crushing into pieces or fragments;
(II) preparing coconut flower juice: taking the coconut flower fragments or fragments, adding 5 times of sterile water by weight, heating to 70 ℃, washing for 10 minutes and filtering for three times to obtain filter residues; adding 5 times of sterile water into the filter residue, heating to 45 deg.C for 1 hr, mechanically pulping, filtering the pulp with 150 mesh gauze, and mechanically homogenizing to obtain coconut flower juice;
(III) honey pretreatment: removing impurities in honey and inactivating fresh honey;
(IV) preparing coconut juice: collecting fresh coconut juice;
(V) mixing: mixing the above coconut flower juice, coconut juice and Mel at the above weight ratio in sterile environment, stirring well, and mechanically homogenizing to obtain mixed solution;
(VI) fermentation: standing the mixed solution in an aseptic environment for fermentation at 45 ℃ for 35 days, and stirring once every 6 days;
(VII) sterilization: filtering the semi-finished coconut honey mixed liquid after fermentation, and sterilizing the filtrate to obtain the coconut honey fermented coconut honey.
Example 3
Coconut honey comprises the following components (kg): coconut flower juice 2, coconut juice 5 and honey 10.
The preparation method comprises the following steps:
firstly, coconut flower treatment: collecting fresh coconut flower, removing impurities, and mechanically crushing into pieces or fragments of 0.3-0.5 cm;
(II) preparing coconut flower juice: taking the coconut flower fragments or fragments, adding 4 times of sterile water by weight, and heating to 60 ℃ for 20 minutes; then, adding 3-5 times of sterile water by weight into the filter residue, heating to 36 ℃, 2 hours, mechanically pulping, filtering the pulp, and mechanically homogenizing to obtain coconut flower juice;
(III) honey pretreatment: removing impurities in honey and inactivating fresh honey;
(IV) preparing coconut juice: collecting fresh coconut juice;
(V) mixing: mixing the above coconut flower juice, coconut juice and Mel at the above weight ratio in sterile environment, stirring well, and mechanically homogenizing to obtain mixed solution;
(VI) fermentation: placing the mixed solution in an aseptic environment, standing and fermenting at the fermentation temperature of 30 ℃ for 25 days, and stirring once every 5 days;
(VII) sterilization: filtering the semi-finished coconut honey mixed liquid after fermentation, and sterilizing the filtrate to obtain the coconut honey fermented coconut honey.
Example 4
Coconut honey comprises the following components (kg): coconut flower juice 4, coconut juice 10 and honey 20.
The preparation method comprises the following steps:
firstly, coconut flower treatment: collecting fresh coconut flower, removing impurities, and mechanically crushing into 0.4 cm pieces or fragments;
(II) preparing coconut flower juice: taking the coconut flower fragments or fragments, adding sterile water with the weight 2 times of that of the coconut flower fragments or fragments, and heating to 65 ℃ for 25 minutes; then, adding 2 times of sterile water by weight into the filter residue, heating to 42 ℃ for 1.5 hours, mechanically pulping, filtering the pulp by using 100-mesh gauze, and mechanically homogenizing to obtain coconut flower juice;
(III) honey pretreatment: removing impurities in honey and inactivating fresh honey;
(IV) preparing coconut juice: collecting fresh coconut juice;
(V) mixing: mixing the above coconut flower juice, coconut juice and Mel at the above weight ratio in sterile environment, stirring well, and mechanically homogenizing to obtain mixed solution;
(VI) fermentation: standing the mixed solution in an aseptic environment for fermentation at 40 ℃ for 30 days, and stirring once every 5 days;
(VII) sterilization: filtering the semi-finished coconut honey mixed liquid after fermentation, and sterilizing the filtrate to obtain the coconut honey fermented coconut honey.
Example 5
Coconut honey comprises the following components (kg): 3 parts of coconut flower juice, 7 parts of coconut juice and 15 parts of honey.
The preparation method comprises the following steps:
firstly, coconut flower treatment: collecting fresh coconut flower, removing impurities, and mechanically crushing into pieces of 0.3-0.5 cm;
(II) preparing coconut flower juice: taking the coconut flower fragments or fragments, adding 4 times of sterile water by weight, and heating to 60 ℃ for 25 minutes; then, adding 4 times of sterile water by weight into the filter residue, heating to 38 ℃, carrying out 2.5 hours, mechanically pulping, filtering the pulp by using 150-mesh gauze, and mechanically homogenizing to obtain coconut flower juice;
(III) honey pretreatment: removing impurities in fresh honey to inactivate microorganisms;
(IV) preparing coconut juice: collecting fresh coconut juice;
(V) mixing: mixing the above coconut flower juice, coconut juice and Mel at the above weight ratio in sterile environment, stirring well, and mechanically homogenizing to obtain mixed solution;
(VI) fermentation: standing the mixed solution in an aseptic environment for fermentation at 35 ℃ for 28 days, and stirring once every 5 days;
(VII) sterilization: sterilizing the fermented product.
Example 6
The coconut honey fermentation broth of one of the embodiments 1 to 5 is further prepared into conventional foods, health care product preparations or additive supplements such as liquid beverages, solid beverages, honey paste, canned foods, dried foods, frozen foods or freeze-dehydrated foods according to conventional methods.
The above description is only a preferred embodiment of the present invention, and all equivalent changes made within the scope of the claims of the present invention should be covered by the claims of the present invention.

Claims (3)

1. The preparation method of the coconut honey comprises the following steps:
firstly, coconut flower treatment: collecting fresh coconut flower, removing impurities, and crushing into 0.3 cm pieces or fragments;
(II) preparing coconut flower juice: adding 2 times of sterile water into the coconut flower fragments or fragments, heating to 55-70 deg.C for 10-30 min, stirring, washing, and filtering to obtain filter residue; adding 5 times of sterile water into the filter residue, heating to 30-38 deg.C for 1-3 hr, pulping, filtering with 100 mesh sieve, and homogenizing to obtain coconut flower juice;
(III) honey pretreatment: removing impurities from fresh Mel, and inactivating;
(IV) preparing coconut juice: collecting fresh coconut juice;
(V) mixing: mixing 1-5 parts of coconut flower juice, 3-12 parts of coconut juice and 8-10 parts of honey in a sterile environment, fully stirring uniformly, and homogenizing to obtain a mixed solution;
(VI) fermentation: standing the mixed solution in an aseptic environment for fermentation at 40-45 deg.C for 20-28 days while stirring once for 4 days;
(VII) sterilization: filtering the fermented coconut honey mixed solution, and sterilizing the filtrate to obtain the coconut honey.
2. The coconut honey of claim 1, which is a liquid beverage, a solid beverage, a honey paste, a canned food, a dried food, or a frozen food.
3. Coconut honey according to claim 1, being a freeze-dried food.
CN201710362250.3A 2017-05-16 2017-05-16 Coconut honey and preparation method thereof Active CN107156746B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710362250.3A CN107156746B (en) 2017-05-16 2017-05-16 Coconut honey and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710362250.3A CN107156746B (en) 2017-05-16 2017-05-16 Coconut honey and preparation method thereof

Publications (2)

Publication Number Publication Date
CN107156746A CN107156746A (en) 2017-09-15
CN107156746B true CN107156746B (en) 2021-04-20

Family

ID=59815451

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710362250.3A Active CN107156746B (en) 2017-05-16 2017-05-16 Coconut honey and preparation method thereof

Country Status (1)

Country Link
CN (1) CN107156746B (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102669521A (en) * 2012-05-14 2012-09-19 贵州省赤水市金钗石斛产业开发有限公司 Method for making dendrobium nobile honey
KR20140139452A (en) * 2014-10-27 2014-12-05 대한민국(농촌진흥청장) WINE Making Mixed WITH HONEY AND FRUIT
CN106578796A (en) * 2016-12-08 2017-04-26 傅璐 Coconut-fragrant citrus fruit vinegar beverage for clearing heat to reduce pathogenic fire and preparation method of coconut-fragrant citrus fruit vinegar beverage

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102669521A (en) * 2012-05-14 2012-09-19 贵州省赤水市金钗石斛产业开发有限公司 Method for making dendrobium nobile honey
KR20140139452A (en) * 2014-10-27 2014-12-05 대한민국(농촌진흥청장) WINE Making Mixed WITH HONEY AND FRUIT
CN106578796A (en) * 2016-12-08 2017-04-26 傅璐 Coconut-fragrant citrus fruit vinegar beverage for clearing heat to reduce pathogenic fire and preparation method of coconut-fragrant citrus fruit vinegar beverage

Also Published As

Publication number Publication date
CN107156746A (en) 2017-09-15

Similar Documents

Publication Publication Date Title
CN101238904B (en) Chickpea bean sprout juice tea and preparation method and application
CN104273629A (en) Honey vinegar drink
CN106497723B (en) A fruit wine brewed from flos Juglandis, folium Juglandis, lignum seu radix Baphicacanthis Cusiae and Endocarpium Juglandis
CN104877876A (en) Mulberry black rice wine and making method thereof
KR20200040205A (en) Fermented Noni Vinegar Comprising Fermented Noni and Coconut Sugar and Method for Preparing the Same
CN101933545A (en) Fruit vinegar tea beverage
CN104371882B (en) A kind of brewing method of cherry lotus seeds health promoting wine
CN103981076A (en) Mangosteen health-care fruit vinegar and preparation method thereof
CN108420064A (en) Preparation method of rose and persimmon composite enzyme
CN111869507A (en) Method for cultivating cordyceps sinensis by taking passion fruit as container
CN106754003A (en) A kind of hawthorn ferment drink of appetizing
CN103122294B (en) Wine containing SOD (Superoxide Dismutase) component and preparation method thereof
CN107156746B (en) Coconut honey and preparation method thereof
CN108552449A (en) A kind of skin maintenance fruit vinegar beverage and preparation method thereof
CN108187032A (en) Cordyceps sinensis collagen peptide piece
CN104726320B (en) A kind of fig honey vinegar and preparation method
CN104419626A (en) Water lily flower honey wine
CN112840947A (en) Method for cultivating cordyceps sinensis by taking hawthorn as main matrix
CN114010750A (en) Ginseng and grass formula for tonifying kidney, generating blood and resisting aging
CN104172325A (en) Peony fruit vinegar beverage and production method thereof
KR101323694B1 (en) Geomundo sea breeze mugwort liquid tea and its manufacturing method
CN108823020B (en) Moringa oleifera and pineapple composite fruit wine and preparation method thereof
CN105695207A (en) Hibiscus sabdariffa-grape composite fruit wine and production method thereof
CN111690496A (en) Hawthorn and passion fruit wine
KR101852313B1 (en) mushroom extract containing mushroom active ingredient manufacturing method and Kimchi containing mushroom extract

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant