CN109380678A - Compressed coconut reduction and brittle technique - Google Patents
Compressed coconut reduction and brittle technique Download PDFInfo
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- CN109380678A CN109380678A CN201811172449.0A CN201811172449A CN109380678A CN 109380678 A CN109380678 A CN 109380678A CN 201811172449 A CN201811172449 A CN 201811172449A CN 109380678 A CN109380678 A CN 109380678A
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- coconut
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- 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
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- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of reduction of compressed coconut and brittle technique, includes the following steps: S11, compressed coconut raw material and water are added in rectangular pond of precooking；S12, alkaline deodorant is added into pond of precooking and stirs evenly, alkaline deodorant is added in the ratio of coconut 0.5-0.1wt ‰ after being soaked；Stop heating after the water to boiling predetermined time that S13, heating are precooked in pond, and continues stirring and be soaked completely to compressed coconut；S2, the coconut after being soaked is neutralized using acid acceptor；S3, the obtained coconut of step S2 is rinsed；S4, the obtained coconut of step S3 and water are mixed, addition labilizer carries out embrittlement；S5, the obtained coconut of step S4 is rinsed.Compressed coconut reduction of the invention and brittle technique can effectively shorten the time of precooking in atmospheric conditions, at low cost, be convenient for large-scale industrial production.
Description
Technical field
The present invention relates to a kind of reduction of compressed coconut and brittle techniques.
Background technique
Coconut is also known as coconut gel, is that fibre bundle made of pyroligneous acid bacillus fermentation is added in coconut water, can be added
The auxiliary materials such as white sugar, acetic acid.Compressed coconut is the coconut that certain moisture is sloughed using mechanical means, use (such as drink is added
In material, jelly or can) reduction treatment of precooking is needed before.
In the prior art, compressed coconut reduction of precooking is to precook in pond in circle, carry out under condition of normal pressure, is precooked
The heating time of reduction is long, and consumption thermal energy is more, at high cost.
Chinese patent literature CN104621498A discloses a kind of coconut vacuum processing technique, comprising: stir it is scattered, precook it is de-
Qi exhaustion acid rehydration, gluing, calcification；Wherein, coconut is vacuum-treated using vacuum processing tank, while using air blower to coconut
It blows, excludes the acid and bad smell in coconut and sufficiently water suction swells；Coconut is carried out at calcification using calcium lactate
Reason.
Compared with existing normal pressure coconut precooks reducing process, which can shorten processing time, but institute
Need equipment cost expensive and inconvenient applied to large batch of industrialized production.
Summary of the invention
In view of the deficiencies of the prior art, the main object of the present invention be to provide it is a kind of effectively shorten in atmospheric conditions it is pre-
Boil time, compressed coconut at low cost, being convenient for large-scale industrial production reduction and brittle technique.
In order to realize above-mentioned main purpose, compressed coconut reduction provided by the present invention and brittle technique include as follows
Step:
S11, compressed coconut raw material and water are added in rectangular pond of precooking；
S12, alkaline deodorant is added into rectangular pond of precooking, stirs evenly；Alkaline deodorant is by compressing 0.5- after being soaked
The ratio of 1wt ‰ is added；Preferably, alkaline deodorant is added in the ratio of coconut 0.6-0.8wt ‰ after being soaked；
S13, the rectangular water precooked in pond of heating to boil the predetermined time (such as 5 to 15 minutes), then stop heating,
And continues stirring and be soaked completely to compressed coconut；
S2, the coconut after being soaked is neutralized using acid acceptor, acid acceptor is by coconut 0.5- after being soaked
The ratio of 1wt ‰ is added；Preferably, acid acceptor is added in the ratio of coconut 0.6-0.8wt ‰ after being soaked；
S3, the obtained coconut of step S2 is rinsed；
S4, the obtained coconut of step S3 and water are mixed, adds labilizer in the ratio of coconut 1-3wt ‰ after being soaked
Carry out embrittlement；
S5, the obtained coconut of step S4 is rinsed.
The applicant unexpectedly has found, compared with the normal pressure in pond of being precooked in the prior art using circle precooks reduction,
It is precooked under normal pressure using rectangular pond of precooking, can effectively shorten the precooking the recovery time of about one third, significantly reduced
Energy consumption and product cost.It may be that compressed coconut is rotated in stirring that the reason of precooking the recovery time is shortened in rectangular pond of precooking
While, it is also collided with the pool wall in rectangular pond of precooking and makes compressed coconut be easier to inhale in irregular movement, rotation plus collision
Water expansion.
In the present invention, alkaline deodorant can be one of sodium hydroxide, sodium bicarbonate and sodium carbonate or a variety of, and
Preferably sodium hydroxide.As previously mentioned, coconut is pyroligneous acid bacillus fermentation to be added in coconut water to form, and wherein usually contain
There is acetic acid.Add alkaline deodorant, can effectively remove include in compressed coconut raw material pyroligneous acid bacillus, acetic acid etc. tart flavour and
Other peculiar smell；In addition, alkaline deodorant can also improve the transparency of coconut after being soaked.
In the present invention, acid acceptor can be one of citric acid, sodium citrate, malic acid and acetic acid or a variety of.
Preferably, acid acceptor is citric acid and/or sodium citrate.
A kind of specific embodiment according to the present invention, step S2 are carried out as follows: step S13 it
Afterwards, acid acceptor is added into rectangular pond of precooking to neutralize the coconut after being soaked.Water consumption can be both reduced in this way,
The process time can further be shortened again.
In the present invention, labilizer can be one of konjac glucomannan, melon bean gum, carragheen, gellan gum, CMC or more
Kind.Preferably, labilizer is CMC (sodium carboxymethylcellulose), and CMC is added in the ratio of coconut 1-2wt ‰ after being soaked in step S4
Add.
Another specific embodiment according to the present invention, the weight ratio that coconut and water are controlled in step S4 is 1:2 to 2:1,
Such as 1:1；Brittle time is 6-10 hours, preferably 8 hours or more.
In order to illustrate more clearly of the object, technical solutions and advantages of the present invention, With reference to embodiment to this
Invention is described in further detail.
Specific embodiment
Embodiment 1
The compressed coconut of embodiment 1 restores and brittle technique carries out in accordance with the following steps:
S1, reduction of precooking
S11: being added compressed coconut raw material and water in rectangular pond of precooking, and compressed coconut raw material specification is 1.5 × 1.5 ×
The ratio control of 1.5cm, compressed coconut and water is so that compressed coconut remains to submerged in water be advisable after being soaked completely；Implement
In example 1, the weight ratio of compressed coconut and water is 1:7；
S12: sodium hydroxide is added into rectangular pond of precooking in the ratio of coconut 0.7wt ‰ after being soaked, is stirred evenly；
S13: the rectangular water boiling precooked in pond is heated about after ten minutes using steam, steam is stopped using, continues to stir
It mixes about 25 minutes (keeping water temperature to be higher than 90 degree in the process, steam is opened when lower than the temperature and is heated up) and compresses afterwards
Coconut is soaked (weight of coconut is about six times of compressed coconut weight after being soaked) completely.
S2, neutralization: after coconut is soaked completely, lemon is added into rectangular pond of precooking in the ratio for the coconut 0.7wt ‰ that is soaked
Lemon acid is neutralized, and neutralizing the time is about 30 minutes；Citric acid can be added when water temperature is between 60-80 degree.
S3, rinsing: coconut to free from extraneous odour, whole process is stirred after rinsing cooling is soaked.
S4, embrittlement: the obtained coconut of step S3 and water are mixed by the weight ratio of about 1:1, then by coconut after being soaked
The ratio addition CMC of 1wt ‰ carries out embrittlement, carries out uniform stirring after CMC all melts, then brittle under static state
About 8 hours；
S5, rinsing: after coconut embrittlement meets the requirements, being rinsed by gutter channel, waits tinning.
Embodiment 2-10
Embodiment 2 to embodiment 10 and the difference of embodiment 1 is listed in the table below:
Experiments have shown that the obtained coconut of embodiment 2 to 10 all has the transparent color almost the same with embodiment 1, food
Have crisp sense, no slag free from extraneous odour.
It, can be using sodium bicarbonate and/or sodium carbonate substitution sodium hydroxide as alkalinity in the other embodiment of the present invention
Deodorant can use konjaku using sodium citrate, malic acid and/or acetic acid substitution citric acid as acid acceptor
Glue, melon bean gum, carragheen and/or gellan gum substitution CMC are as labilizer.
Comparative example 1
Unique difference of comparative example 1 and embodiment 1 is: the pond of precooking in comparative example 1 is that circle is precooked pond, capacity
It is identical as the rectangular tankage of precooking of embodiment 1.
The result shows that heating about 10 points of the rectangular water boiling precooked in pond using steam in the step S13 of comparative example 1
Zhong Hou stops using steam, need to continue stirring about 45 minutes and (keep water temperature to be higher than 90 degree in the process, be lower than the temperature
Shi Kaiqi steam heats up) afterwards compressed coconut be just soaked completely (i.e. comparative example 1 precook reduction need about 55 minutes).By
As it can be seen that the recovery time of precooking of embodiment 1 compared with comparative example 1 shortens about one third, (reduction of precooking of embodiment 1 is needed for this
About 35 minutes).
Although the present invention is disclosed above with preferred embodiment, those skilled in the art are not departing from the present invention
Invention scope in, improved when can make a little, i.e., it is all according to the same improvement done of the present invention, should be model of the invention
It encloses and is covered.
Claims (10)
1. a kind of compressed coconut reduction and brittle technique, include the following steps:
S11, compressed coconut raw material and water are added in rectangular pond of precooking；
S12, alkaline deodorant is added into the rectangular pond of precooking, stirs evenly；The alkalinity deodorant is by coconut after being soaked
The ratio of 0.5-1wt ‰ is added；
S13, the heating rectangular water precooked in pond to predetermined time of boiling, then stop heating, and continue stirring and extremely compress
Coconut is soaked completely；
S2, the coconut after being soaked is neutralized using acid acceptor, the acid acceptor is by coconut 0.5- after being soaked
The ratio of 1wt ‰ is added；
S3, the obtained coconut of step S2 is rinsed；
S4, the obtained coconut of step S3 and water are mixed, is carried out in the ratio addition labilizer of coconut 1-3wt ‰ after being soaked crisp
Change；
S5, the obtained coconut of step S4 is rinsed.
2. compressed coconut reduction as described in claim 1 and brittle technique, wherein the alkalinity deodorant is former by compressed coconut
Expect the ratio addition of 0.6-0.8wt ‰.
3. compressed coconut as described in claim 1 reduction and brittle technique, wherein the alkalinity deodorant be sodium hydroxide,
One of sodium bicarbonate and sodium carbonate are a variety of.
4. compressed coconut reduction as described in claim 1 and brittle technique, wherein the acid acceptor is by coconut after being soaked
The ratio of 0.6-0.8wt ‰ is added.
5. compressed coconut reduction as described in claim 1 and brittle technique, wherein the acid acceptor is citric acid, lemon
One of lemon acid sodium, malic acid and acetic acid are a variety of.
6. compressed coconut as claimed in claim 5 reduction and brittle technique, wherein the acid acceptor be citric acid and/
Or sodium citrate.
7. compressed coconut reduction as described in claim 1 and brittle technique, wherein step S2 is to carry out as follows
: after step s 13, the acid acceptor is added into the rectangular pond of precooking, the coconut after being soaked is neutralized.
8. compressed coconut reduction as described in claim 1 and brittle technique, wherein the labilizer is konjac glucomannan, Gua Erdou
One of glue, carragheen, gellan gum, CMC or a variety of.
9. compressed coconut as claimed in claim 8 reduction and brittle technique, wherein the labilizer is CMC, in step S4
CMC is added in the ratio of coconut 1-2wt ‰ after being soaked.
10. compressed coconut reduction as described in claim 1 and brittle technique, wherein control the weight of coconut and water in step S4
For amount than being 1:2 to 2:1, brittle time is 6 hours to 10 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811172449.0A CN109380678A (en) | 2018-10-09 | 2018-10-09 | Compressed coconut reduction and brittle technique |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811172449.0A CN109380678A (en) | 2018-10-09 | 2018-10-09 | Compressed coconut reduction and brittle technique |
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| CN109380678A true CN109380678A (en) | 2019-02-26 |
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| CN201811172449.0A Pending CN109380678A (en) | 2018-10-09 | 2018-10-09 | Compressed coconut reduction and brittle technique |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387443A (en) * | 2020-04-09 | 2020-07-10 | 海南大学 | Method for embrittling coconut by ultrasonic and coconut product |
| CN113070968A (en) * | 2021-04-21 | 2021-07-06 | 广西三威家居新材股份有限公司 | Production method of low-odor aldehyde-free medium-density fiberboard |
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| CN101278695A (en) * | 2008-05-12 | 2008-10-08 | 海南椰国食品有限公司 | Saccharified coconut and saccharification method thereof |
| CN201336914Y (en) * | 2008-08-30 | 2009-11-04 | 张俊峰 | Nata fermentation system |
| TW201134403A (en) * | 2010-04-15 | 2011-10-16 | Asia Pacific Biotech Developing Inc | Nata rice |
| CN103734641A (en) * | 2014-01-08 | 2014-04-23 | 姚育明 | Crisp nata de coco and preparation method thereof |
| CN104856165A (en) * | 2015-05-28 | 2015-08-26 | 晋江农家亲食品有限责任公司 | Preparation method of coconut and grenadine juice |
| CN105146384A (en) * | 2015-08-14 | 2015-12-16 | 南京喜之郎食品有限公司 | Citric acid nata preparation method |
| CN105661124A (en) * | 2014-11-19 | 2016-06-15 | 如皋市丁堰镇工业园区开发有限公司 | Method for preparing dried coconut |
| CN107173444A (en) * | 2017-05-18 | 2017-09-19 | 阜阳市四季旺食品有限公司 | One kind is instant to reconstitute milk tea high microsteping coconut palm fruit |
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Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278695A (en) * | 2008-05-12 | 2008-10-08 | 海南椰国食品有限公司 | Saccharified coconut and saccharification method thereof |
| CN201336914Y (en) * | 2008-08-30 | 2009-11-04 | 张俊峰 | Nata fermentation system |
| TW201134403A (en) * | 2010-04-15 | 2011-10-16 | Asia Pacific Biotech Developing Inc | Nata rice |
| CN103734641A (en) * | 2014-01-08 | 2014-04-23 | 姚育明 | Crisp nata de coco and preparation method thereof |
| CN105661124A (en) * | 2014-11-19 | 2016-06-15 | 如皋市丁堰镇工业园区开发有限公司 | Method for preparing dried coconut |
| CN104856165A (en) * | 2015-05-28 | 2015-08-26 | 晋江农家亲食品有限责任公司 | Preparation method of coconut and grenadine juice |
| CN105146384A (en) * | 2015-08-14 | 2015-12-16 | 南京喜之郎食品有限公司 | Citric acid nata preparation method |
| CN107173444A (en) * | 2017-05-18 | 2017-09-19 | 阜阳市四季旺食品有限公司 | One kind is instant to reconstitute milk tea high microsteping coconut palm fruit |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387443A (en) * | 2020-04-09 | 2020-07-10 | 海南大学 | Method for embrittling coconut by ultrasonic and coconut product |
| CN111387443B (en) * | 2020-04-09 | 2023-06-23 | 海南大学 | Ultrasonic embrittlement method for coconut and coconut product |
| CN113070968A (en) * | 2021-04-21 | 2021-07-06 | 广西三威家居新材股份有限公司 | Production method of low-odor aldehyde-free medium-density fiberboard |
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