CN109122857A - A kind of formed at normal temp original flavor coconut bar and preparation method thereof - Google Patents
A kind of formed at normal temp original flavor coconut bar and preparation method thereof Download PDFInfo
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- CN109122857A CN109122857A CN201810894989.3A CN201810894989A CN109122857A CN 109122857 A CN109122857 A CN 109122857A CN 201810894989 A CN201810894989 A CN 201810894989A CN 109122857 A CN109122857 A CN 109122857A
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- coconut
- original flavor
- bar
- gelatin
- coconut bar
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- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 93
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 73
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 33
- 235000019634 flavors Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 108010010803 Gelatin Proteins 0.000 claims abstract description 32
- 239000008273 gelatin Substances 0.000 claims abstract description 32
- 229920000159 gelatin Polymers 0.000 claims abstract description 32
- 235000019322 gelatine Nutrition 0.000 claims abstract description 32
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 32
- 239000000499 gel Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 24
- 125000002252 acyl group Chemical group 0.000 claims abstract description 24
- 239000000216 gellan gum Substances 0.000 claims abstract description 24
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 24
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical class OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 20
- 241000737241 Cocos Species 0.000 claims abstract description 20
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
- 239000002002 slurry Substances 0.000 claims abstract description 15
- 239000003755 preservative agent Substances 0.000 claims abstract description 13
- 230000002335 preservative effect Effects 0.000 claims abstract description 13
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 12
- 239000003765 sweetening agent Substances 0.000 claims abstract description 12
- 238000000465 moulding Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 238000007605 air drying Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical group [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 8
- 229930006000 Sucrose Natural products 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- 235000010241 potassium sorbate Nutrition 0.000 claims description 8
- 239000004302 potassium sorbate Substances 0.000 claims description 8
- 229940069338 potassium sorbate Drugs 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 239000003292 glue Substances 0.000 claims description 7
- 238000009928 pasteurization Methods 0.000 claims description 6
- 230000008961 swelling Effects 0.000 claims description 6
- 108010011485 Aspartame Proteins 0.000 claims description 4
- 239000000605 aspartame Substances 0.000 claims description 4
- 235000010357 aspartame Nutrition 0.000 claims description 4
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 4
- 229960003438 aspartame Drugs 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- 229960004998 acesulfame potassium Drugs 0.000 claims description 3
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 3
- 239000000619 acesulfame-K Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000020415 coconut juice Nutrition 0.000 claims description 2
- 150000001875 compounds Chemical class 0.000 claims description 2
- 238000005538 encapsulation Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000020971 citrus fruits Nutrition 0.000 claims 2
- 241000207199 Citrus Species 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 abstract description 5
- 230000015271 coagulation Effects 0.000 abstract description 4
- 238000005345 coagulation Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 3
- 238000007789 sealing Methods 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000003717 Boswellia sacra Nutrition 0.000 description 5
- 240000007551 Boswellia serrata Species 0.000 description 5
- 235000012035 Boswellia serrata Nutrition 0.000 description 5
- 239000004863 Frankincense Substances 0.000 description 5
- 238000009835 boiling Methods 0.000 description 5
- 235000020197 coconut milk Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 238000005057 refrigeration Methods 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 4
- 239000008274 jelly Substances 0.000 description 4
- 239000007921 spray Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 241001672694 Citrus reticulata Species 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 3
- 230000035790 physiological processes and functions Effects 0.000 description 3
- 235000010199 sorbic acid Nutrition 0.000 description 3
- 229940075582 sorbic acid Drugs 0.000 description 3
- 239000004334 sorbic acid Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000007146 photocatalysis Methods 0.000 description 1
- 230000001699 photocatalysis Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L19/09—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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- 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
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
-
- 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 invention belongs to food processing technology field, a kind of formed at normal temp original flavor coconut bar and preparation method thereof is disclosed.The original flavor coconut bar composition are as follows: coconut palm slurry 30%~45%, milk 20%~30%, gelatin 3%~3.5%; high acyl gellan gum 0.4%~0.5%, modified citrus pectin 0.2%~0.3%, preservative 0.02%~0.05%; sweetener 5%~12%, surplus are water.Gelatin, high acyl gellan gum and modified citrus pectin are added to the water and are swollen heating, plural gel is obtained；Coconut palm slurry and milk are mixed and heated to 90~100 DEG C and obtain newborn base mixed liquor, plural gel is then added and is stirred and is added sweetener and preservative, gained mixed material successively through homogeneous, sterilize, be cooled to room temperature molding, obtain original flavor coconut bar.Coconut bar of the invention can coagulation forming and storage at normal temperature, and significantly reduce gelatin plastic dosage.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of formed at normal temp original flavor coconut bar and its preparation side
Method.
Background technique
Coconut palm slurry is the juice that coconut meat obtains after squeezing, and milky is presented as milk, has frankincense taste, not only protects
Distinctive strong coconut taste has been stayed, and there is nutriment abundant, has been rich in protein, fat, vitamin, a variety of amino acid
And the micro substances such as phosphorus, calcium, iron.The not only full of nutrition but also physiological function of coconut palm slurry is significant, and there is inducing diuresis to remove edema, U.S. face to support
The functions such as appearance, destroying parasites for curing malnutrition and prevention disease.Milk is fitness-for-all dairy products, rich in protein and calcium etc. necessary to human body
Nutriment.
Coconut bar is a kind of tradition generated at low temperature as primary raw material by the effect with gelatin using coconut palm slurry and milk
Tropical sweets is loved by consumers because its mouthfeel is smooth, sweet and dilitious, so coconut bar is a kind of health-nutrition, has one
Determine the sweets snack of physiological function.Coconut bar is all usually in the market now to cook the dessert now eaten, typically instant to grow
Phase saves, rare coconut bar product.Simultaneously because the fusing point and gel point of gelatin are relatively low, the coagulation forming of traditional coconut bar and
Preservation is all to carry out at low temperature, and gelatin plastic dosage is larger in coconut bar production.
Gellan gum is thickener common in food, stabilizer, is dissolved in the gelatinous transparent of water formation and solid, and dosage
It is small, gradually it is used to replace common agar, gelatin and carragheen in food.High acyl gellan gum has soft and bullet and gelatin
Similar gel quality, and there is high fusing point and gel point.Modified citrus pectin is by alkaline process, enzyme process, photocatalysis etc.
Method carries out a kind of low molecular weight fibrous polysaccharaide with certain physiological activity obtained from physical and chemical modified to pectin.Its quilt
It proves to have and reduces the physiological functions such as blood glucose, pre- anti-cancer and cardiovascular and cerebrovascular disease.
Summary of the invention
For existing coconut bar can only at low temperature coagulation forming and save and the larger disadvantage of gelatin plastic dosage, this hair
Bright primary and foremost purpose is to provide a kind of formed at normal temp original flavor coconut bar.
Another object of the present invention is to provide the preparation methods of above-mentioned formed at normal temp original flavor coconut bar.
The object of the invention is achieved through the following technical solutions:
A kind of formed at normal temp original flavor coconut bar, is prepared by the raw material of following weight percentage: coconut palm slurry 30%~
45%, milk 20%~30%, gelatin 3%~3.5%, high acyl gellan gum 0.4%~0.5%, modified citrus pectin 0.2%
~0.3%, preservative 0.02%~0.05%, sweetener 5%~12%, surplus is water.
Preferably, the sweetener is the mixture of sucrose or sucrose and at least one of acesulfame potassium, Aspartame；It is described
Preservative is the mixture of potassium sorbate or potassium sorbate and sorbic acid.
Preferably, the usage ratio of the gelatin and high acyl gellan gum is (6.5~7.5): 1, modified citrus pectin
Dosage accounts for the 6%~8% of gelatin, high acyl gellan gum and modified citrus pectin three mass summation, gelatin, high acyl gellan gum
3.6%~4.3% be always formulated is accounted for modified citrus pectin three mass summation.
The preparation method of above-mentioned formed at normal temp original flavor coconut bar, including following preparation step:
(1) gelatin, high acyl gellan gum and modified citrus pectin are added to the water swelling, are then added under stirring
Enter boiling water, 60~80 DEG C of holding is spare, obtains plural gel；
(2) coconut palm slurry and milk are mixed and heated to 90~100 DEG C and obtain newborn base mixed liquor, be then added step (1)
Plural gel is stirred controlled at 65~80 DEG C, and sweetener and preservative is added during being stirred；
(3) by gained mixed material in step (2) successively through homogeneous, sterilize, be cooled to room temperature molding, obtain original flavor coconut juice
Cake.
Preferably, the time being stirred described in step (2) is 15~20min.
Preferably, the temperature of homogeneous described in step (3) is 55~65 DEG C, and pressure is 18~25MPa.
Preferably, sterilization described in step (3) refers to the progress high-temperature pasteurization 10 under the conditions of normal pressure and 95 DEG C of temperature
~15min.
Preferably, be cooled to room temperature molding described in step (3) and refer to and sprayed using cold water, make products therefrom 8~
15min is cooled to 25 DEG C~35 DEG C moldings.
Preferably, original flavor coconut bar after molding described in step (3) is further dried, is encapsulated, and obtains the coconut palm of commercialization
Juice cake.
The drying refers on the air drying line for passing through automatic air-drying machine with the speed of 0.05~0.25m/s, it is ensured that coconut bar
Surface moisture is oven-dried；By being packed into packaging after mold shape stripping and slicing and sealing, i.e., the encapsulation refers to the coconut bar after drying
Obtain the coconut bar of commercialization.
The principle of the present invention are as follows: protein and gelatin in dairy products act on forming gelinite, and gelatin assigns coconut bar bullet
Property soft mouthfeel, but the lower gelling temp of gelatin make the preparation of coconut bar and storage require cryogenic conditions and also at
Glue dosage is big, gelation time is long.By the high acyl gellan gum with high-melting-point and gel point and the modification mandarin orange with crosslinked action
Tangerine pectin and gelatin carry out composite usage in traditional coconut bar, enable coconut bar that can form gel in room temperature, are not required to
To pass through low temperature link, not only reduce colloid dosage, and reduce costs.Coconut bar can be made to exist using preservative simultaneously
The time that six months are saved under room temperature, improve commercialization production capacity.
Compared with the existing technology, the invention has the following advantages and beneficial effects:
(1) present invention compound with gelatin using high acyl gellan gum, modified citrus pectin generates plural gel, because low
It is preferable that the crosslinked action of molecular weight modified citrus pectin and the higher gelling temp of high acyl gellan gum have the plural gel
Gelatinization results.The raw materials such as plural gel and coconut palm slurry, milk are shaped to coconut bar through preparation, can not only improve coconut bar gel
Molding temperature so that coconut bar can coagulation forming at normal temperature, conducive to coconut bar storage at normal temperature and edible, and
And there is alimentary health-care function due to rich in substances such as protein and fibrous polysaccharaides.
(2) present invention gained coconut bar is creamy white opaque shape, coconut milk aromatic flavour, has fine and smooth soft smooth mouth
Sense, room temperature can be gelled molding, have both high-quality protein of high microsteping low in calories and coconut palm slurry and milk etc. conducive to health
Ingredient, nutritive value is high, and processing method is simple and product can store certain time and can directly eat, and taste is better for refrigeration.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
All raw materials of following embodiment are food-grade, and used water refers both to meet national " Drinking Water health mark
It is quasi- " as defined in tap water or pure water.
Embodiment 1
(1) prepare following raw material by weight: coconut palm starches 70g, milk 50g, gelatin 6g, high acyl gellan gum 0.86g, modified mandarin orange
Tangerine pectin 0.44g, potassium sorbate 0.06g, sucrose 14g, water 59g；
(2) its swelling is added under stirring gelatin, high acyl gellan gum and modified citrus pectin
Boiling water, 60~80 DEG C of holding is spare to obtain mixed colloidal solution, i.e. plural gel；
(3) coconut palm slurry and milk are mixed newborn base mixed liquor and to be heated to closely boil about 95 DEG C of shape, plural gel addition is newborn
Base mixed liquor is heated to 65 DEG C and is stirred continuously to maintain 15min, sweetener and preservative is added during heating stirring；
(4) by mixed material obtained in (3) carry out a homogeneous, 60 DEG C of homogenizing temperature, homogenization pressure 20MPa；
(5) high-temperature pasteurization 12min is carried out under normal pressure under the conditions of 95 DEG C of temperature；
(6) cold water sprays, and products therefrom is made to be cooled to 30 DEG C or so in 10min, and formed at normal temp coconut bar is made；
(7) on the air drying line that coconut bar obtained is passed through to automatic air-drying machine with the speed of 0.25m/s, it is ensured that coconut bar is solidifying
Glue surface moisture is oven-dried；
(8) by the coconut bar after air-drying by being packed into packaging cup after mold shape stripping and slicing and sealing, sealing temperature is 180 DEG C,
Time is coconut bar of the 1.5s to get commercialization.
The original flavor coconut bar of the present embodiment production is creamy white opaque gel shape, is rich in coconut milk frankincense taste, delicate mouthfeel
It is smooth that like jelly, after refrigeration, edible flavor is more preferably.
Embodiment 2
(1) prepare following raw material by weight: coconut palm starches 90g, milk 50g, gelatin 6g, high acyl gellan gum 1g, modified citrus
Pectin 0.49g, potassium sorbate and sorbic acid 0.1g, sucrose 12g, Aspartame 8g, water 32.5g；
(2) its swelling is added under stirring gelatin, high acyl gellan gum and modified citrus pectin
Boiling water, 60~80 DEG C of holding is spare to obtain mixed colloidal solution, i.e. plural gel；
(3) coconut palm slurry and milk are mixed newborn base mixed liquor and to be heated to closely boil 97 DEG C of shape, by plural gel addition cream base
Mixed liquor is heated to 80 DEG C and is stirred continuously to maintain 20min, sweetener and preservative is added during heating stirring；
(4) by mixed material obtained in (3) carry out a homogeneous, 55 DEG C of homogenizing temperature, homogenization pressure 18MPa；
(5) high-temperature pasteurization 10min is carried out under normal pressure under the conditions of 95 DEG C of temperature；
(6) cold water sprays, and products therefrom is made to be cooled to 25 DEG C or so in 8min, and formed at normal temp coconut bar is made；
(7) on the air drying line that coconut bar obtained is passed through to automatic air-drying machine with the speed of 0.05m/s, it is ensured that coconut bar is solidifying
Glue surface moisture is oven-dried；
(8) by the coconut bar after air-drying by being packed into packaging cup after mold shape stripping and slicing and sealing, sealing temperature is 200 DEG C,
Time is coconut bar of the 1s to get commercialization.
The original flavor coconut bar of the present embodiment production is creamy white opaque gel shape, and coconut milk frankincense taste is strong, delicate mouthfeel
It is smooth that like jelly, after refrigeration, edible flavor is more preferably.
Embodiment 3
(1) prepare following raw material by weight: coconut palm starches 80g, milk 60g, gelatin 7g, high acyl gellan gum 1g, modified citrus
Pectin 0.6g, potassium sorbate 0.08g, sucrose 10g, Aspartame 10g, water 31.3g；
(2) its swelling is added under stirring gelatin, high acyl gellan gum and modified citrus pectin
Boiling water, 60~80 DEG C of holding is spare to obtain mixed colloidal solution, i.e. plural gel；
(3) coconut palm slurry and milk are mixed newborn base mixed liquor and to be heated to closely boil 90 DEG C of shape, by plural gel addition cream base
Mixed liquor is heated to 75 DEG C and is stirred continuously to maintain 20min, sweetener and preservative is added during heating stirring；
(4) by mixed material obtained in (3) carry out a homogeneous, 65 DEG C of homogenizing temperature, homogenization pressure 20MPa；
(5) high-temperature pasteurization 15min is carried out under normal pressure under the conditions of 95 DEG C of temperature；
(6) cold water sprays, and products therefrom is made to be cooled to 30 DEG C or so in 12min, and formed at normal temp coconut bar is made；
(7) on the air drying line that coconut bar obtained is passed through to automatic air-drying machine with the speed of 0.20m/s, it is ensured that coconut bar is solidifying
Glue surface moisture is oven-dried；
(8) by the coconut bar after air-drying by being packed into packaging cup after mold shape stripping and slicing and sealing, sealing temperature is 190 DEG C,
Time is coconut bar of the 1.5s to get commercialization.
The original flavor coconut bar of the present embodiment production is creamy white opaque gel shape, is rich in coconut milk frankincense taste, delicate mouthfeel
It is smooth that like jelly, after refrigeration, edible flavor is more preferably.
Embodiment 4
(1) prepare following raw material by weight: coconut palm starches 90g, milk 50g, gelatin 6g, high acyl gellan gum 1g, modified citrus
Pectin 0.5g, potassium sorbate and sorbic acid 0.1g, sucrose 10g, acesulfame potassium 6g, water 36.4g；
(2) its swelling is added under stirring gelatin, high acyl gellan gum and modified citrus pectin
Boiling water, 60~80 DEG C of holding is spare to obtain mixed colloidal solution, i.e. plural gel；
(3) coconut palm slurry and milk are mixed newborn base mixed liquor and to be heated to closely boil 100 DEG C of shape, by plural gel addition cream base
Mixed liquor is heated to 70 DEG C and is stirred continuously to maintain 18min, sweetener and preservative is added during heating stirring；
(4) by mixed material obtained in (3) carry out a homogeneous, 65 DEG C of homogenizing temperature, homogenization pressure 25MPa；
(5) high-temperature pasteurization 15min is carried out under normal pressure under the conditions of 95 DEG C of temperature；
(6) cold water sprays, and products therefrom is made to be cooled to 25 DEG C or so in 15min, and formed at normal temp coconut bar is made；
(7) on the air drying line that coconut bar obtained is passed through to automatic air-drying machine with the speed of 0.1m/s, it is ensured that coconut bar is solidifying
Glue surface moisture is oven-dried；
(8) by the coconut bar after air-drying by being packed into packaging cup after mold shape stripping and slicing and sealing, sealing temperature is 190 DEG C,
Time is coconut bar of the 1s to get commercialization.
The original flavor coconut bar of the present embodiment production is creamy white opaque gel shape, is rich in coconut milk frankincense taste, delicate mouthfeel
It is smooth that like jelly, after refrigeration, edible flavor is more preferably.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (10)
1. a kind of formed at normal temp original flavor coconut bar, it is characterised in that be prepared by the raw material of following weight percentage: coconut palm slurry
30%~45%, milk 20%~30%, gelatin 3%~3.5%, high acyl gellan gum 0.4%~0.5%, modified citrus fruit
Glue 0.2%~0.3%, preservative 0.02%~0.05%, sweetener 5%~12%, surplus are water.
2. a kind of formed at normal temp original flavor coconut bar according to claim 1, it is characterised in that: the sweetener be sucrose or
The mixture of sucrose and at least one of acesulfame potassium, Aspartame；The preservative is potassium sorbate or potassium sorbate and sorb
The mixture of acid.
3. a kind of formed at normal temp original flavor coconut bar according to claim 1, it is characterised in that: the gelatin and high acyl group knot
The usage ratio of cold glue is (6.5~7.5): 1, the dosage of modified citrus pectin accounts for gelatin, high acyl gellan gum and modified citrus
The 6%~8% of pectin three's mass summation, gelatin, high acyl gellan gum and modified citrus pectin three mass summation account for and always match
The 3.6%~4.3% of side.
4. a kind of described in any item preparation methods of formed at normal temp original flavor coconut bar of claims 1 to 3, it is characterised in that including
Following preparation step:
(1) gelatin, high acyl gellan gum and modified citrus pectin are added to the water swelling, are then added and boil under stirring
Water, 60~80 DEG C of holding is spare, obtains plural gel；
(2) coconut palm slurry and milk are mixed and heated to 90~100 DEG C and obtain newborn base mixed liquor, the compound of step (1) is then added
Gel is stirred controlled at 65~80 DEG C, and sweetener and preservative is added during being stirred；
(3) by gained mixed material in step (2) successively through homogeneous, sterilize, be cooled to room temperature molding, obtain original flavor coconut bar.
5. a kind of preparation method of formed at normal temp original flavor coconut bar according to claim 4, it is characterised in that: step (2)
Described in time for being stirred be 15~20min.
6. a kind of preparation method of formed at normal temp original flavor coconut bar according to claim 4, it is characterised in that: step (3)
Described in homogeneous temperature be 55~65 DEG C, pressure be 18~25MPa.
7. a kind of preparation method of formed at normal temp original flavor coconut bar according to claim 4, it is characterised in that: step (3)
Described in sterilization refer under the conditions of normal pressure and 95 DEG C of temperature progress 10~15min of high-temperature pasteurization.
8. a kind of preparation method of formed at normal temp original flavor coconut bar according to claim 4, it is characterised in that: step (3)
Described in be cooled to room temperature molding and refer to and sprayed using cold water, make products therefrom 8~15min be cooled to 25 DEG C~35 DEG C at
Type.
9. a kind of preparation method of formed at normal temp original flavor coconut bar according to claim 4, it is characterised in that: step (3)
Described in original flavor coconut bar after molding further dry, encapsulate, obtain the coconut bar of commercialization.
10. a kind of preparation method of formed at normal temp original flavor coconut bar according to claim 9, it is characterised in that: the baking
It is dry to refer on the air drying line for passing through automatic air-drying machine with the speed of 0.05~0.25m/s, it is ensured that coconut bar surface moisture is oven-dried；
The encapsulation, which refers to, is packed by loading after mold shape stripping and slicing by the coconut bar after drying and seals the coconut juice to get commercialization
Cake.
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| CN201810894989.3A CN109122857A (en) | 2018-08-08 | 2018-08-08 | A kind of formed at normal temp original flavor coconut bar and preparation method thereof |
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| CN113966780A (en) * | 2021-11-24 | 2022-01-25 | 怀化恒祺农业发展股份有限公司 | Preparation method of composite blueberry preserved fruit and composite blueberry preserved fruit |
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