CN109757682A - A kind of formula and preparation method thereof with coconut water manufacture nata de coco - Google Patents
A kind of formula and preparation method thereof with coconut water manufacture nata de coco Download PDFInfo
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Abstract
The present invention relates to nata de coco production technical field, especially a kind of formula and preparation method thereof with coconut water manufacture nata de coco；It includes the component of following parts by weight: 200-300 parts of coconut water, 50-200 parts of coconut meat juice, 8-11 parts of beef extract, 2-5 parts of glucose, 2-7 parts of fructose, 7-9 parts of macadamia extract liquor, 0.001 part of r- aminobutyric acid, 0.01 part of trisodium citrate, 3.0 parts of nonyl lactone；0.5 part of Ethyl vanillin；0.5 part of gamma-valerolactone；0.1 part of methyl cyclopentenyl ketone；0.3 part of caryophyllus oil；0.5 part of ethylmaltol；0.3 part of benzaldehyde；0.1 part of salad oil；1.0 parts of vanillic aldehyde；The nata de coco that the present invention obtains distributes coconut fragrance, and strong fragrance is distributed more chewing, and since aroma source is in itself, therefore is not easy that taint of odour occurs with flavouring；Convenient for flavouring such as addition cream, milk, honey.
Description
Technical field
The present invention relates to nata de coco production technical field, especially a kind of formula and its system with coconut water manufacture nata de coco
Preparation Method.
Background technique
The personage for being unfamiliar with nata de coco field of food can generally obscure coconut and nata de coco.Coconut is coconut fruit inner wall
The pulp of white, and nata de coco is the bacterium metabolite that coconut water or pineapple juice are fermented by acetobacter xylinum, generally also
The white chunks similar to coconut can be fabricated to.Coconut has dense coconut aroma, crisp, sweet to have back sweet, and coconut palm
Fine fruit is that insipidness does not have the odorous jello similar to gel jelly yet under normal conditions.
Existing nata de coco food generally requires the various essence of addition, pigment, dairy produce, honey, coconut water and is seasoned,
But due to nata de coco be it is gelatinous, itself be not easy it is tasty, then can only will if it is desired to nata de coco is allowed uniformly to concoct with flavouring
Nata de coco is crushed and is stirred evenly with flavouring, and nata de coco can lose the distinctive mouthfeel of gel at this time.It is in brief exactly flavor
It can not get both with mouthfeel.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provide one kind make nata de coco become gel before obtain a person sponging on an aristocrat can
The taste and smell of identification.
The technical solution of the present invention is as follows:
A kind of formula with coconut water manufacture nata de coco, it is characterised in that: it includes the component of following parts by weight:
200-300 parts of coconut water, 50-200 parts of coconut meat juice, 8-11 parts of beef extract, 2-5 parts of glucose, fructose 2-7
Part, 7-9 parts of macadamia extract liquor, 0.001 part of r- aminobutyric acid, 0.01 part of trisodium citrate, 3.0 parts of nonyl lactone；Ethyl
0.5 part of vanillic aldehyde；0.5 part of gamma-valerolactone；0.1 part of methyl cyclopentenyl ketone；0.3 part of caryophyllus oil；0.5 part of ethylmaltol；Benzene
0.3 part of formaldehyde；0.1 part of salad oil；1.0 parts of vanillic aldehyde.
In a preferred embodiment, it is described formula it include following parts by weight component: 300 parts of coconut water, coconut
100 parts of meat juice, 10 parts of beef extract, 4 parts of glucose, 7 parts of fructose, 8 parts of macadamia extract liquor, 0.001 part of r- aminobutyric acid,
0.01 part of trisodium citrate, 3.0 parts of nonyl lactone；0.5 part of Ethyl vanillin；0.5 part of gamma-valerolactone；Methyl cyclopentenyl ketone
0.1 part；0.3 part of caryophyllus oil；0.5 part of ethylmaltol；0.3 part of benzaldehyde；0.1 part of salad oil；1.0 parts of vanillic aldehyde.
The preparation method of the coconut meat juice:
Coconut hulling is taken into meat, coconut meat is put into mortar and pours into liquid nitrogen, the solid for obtaining grinding after being fully ground
Pour into 100 degrees Celsius of pure water stirring that stirred tank is added 30 times of solid weight together with liquid, stirring rate is 100 revolutions per minute
Clock stirs 1 hour, then obtains filtrate using the filtering of 100 mesh filter screens, filtrate is evaporated it is spare after the moisture of half, be for
Coconut meat juice.
The preparation method of the macadamia extract liquor:
Macadamia pulp is respectively placed in the storing above each high temperature and pressure extractor after drying, crushing, sieving
In bucket, charging vacuum pump is opened, the 1st extractor is vacuumized, extraction pressure inside the tank opens extraction when dropping to 0.03MPa
It takes inlet valve above tank that macadamia pulp is pumped into extractor, adds water pre-wetted, stand 10min, the purpose master of pre-wetted
If preventing the agglomeration of extraction process dry material, blocking to be thoroughly impregnated material, yield is reduced；1st extractor level-one extraction
Process is taken, the 2nd extractor starts to vacuumize charging, and water pre-wetted is added to stand, and the 1st extractor level-one extraction terminates, and the 1st
Extractor is transferred to second level extraction, and the 2nd extractor starts level-one extraction, and directly liquid, the 3rd tank start to vacuumize charging, add out
Water pre-wetted is stood, and after the 2nd extractor level-one extraction, the 1st extractor is connected with the 2nd extractor starts second level extraction
(the 1st extractor second takes turns second level extraction, the 2nd tank first round) is taken, the 3rd extractor starts level-one extraction, and the 4th tank is opened
Beginning vacuumizes charging, and water pre-wetted is added to stand, and after the 3rd extractor level-one extraction, connects and starts with the 1st, 2 extractor
Second level extraction, the 4th tank start level-one extraction；After 1st, 2,3 extractor second level extraction, the 1st tank starts three-level extraction
It taking, the 2nd, 3,4 extractor series connection carries out second level extraction, and so on, until the 1st, 2,3 extractor series connection three-level extraction knot
Shu Hou, the 1st tank can decatize, deslagging, the series connection of the 2nd, 3,4 extractor carries out three-level extraction, behind and so on, guarantee production
Be carried out continuously；There is the extractor 4 extractant imports, 3 liquid outlets and 1 slag-drip opening, each extractor to have
One liquid outlet is connected with the inlet of next extractor, and the liquid outlet for arranging a last extractor, which is connected to, to be arranged in
The inlet of first extractor constitutes a circulation；The extractant enters extractor from the bottom inlet of extractor,
It is exported from extractor top inlet；The extractant that the level-one extraction, second level extraction, three-level extract is respectively from different extractions
Solvent inlet enters extractor；The level-one extraction, second level extraction, three-level extraction export extraction from different liquid outlets respectively
Liquid；The extraction process is used using the liquid that extracts of steam waste heat and three-level extraction in plate-type heat-exchange recycling tapping process slag
It is heated in pre-wetted plus water, the liquid that extracts of the second level extraction is heated to the extractant that level-one extracts；The extractor column,
There is heating temperature compensator between each extractor, be used for extraction process, goes out liquid to a upper tank and enter the extract liquor of next tank to add
Heat, the smashed macadamia pulp diameter are 25 mesh, and feedstock amount is that investment 325kg is former in every cubic metre of extractor
Material, the pre-wetted add coolant-temperature gage to be 85 DEG C, pre-wetted water addition ratio 1:2, and it is 90 DEG C that level-one, which extracts extraction temperature, raw material and extraction
The weight ratio of aqueous solvent is 1:3, and adding water flow is 3T/h, and the second level extraction extraction temperature is 130 DEG C, raw material and extractant
The weight ratio of water is 1:4, and adding water flow is 1.68T/h, and the three-level extraction extraction temperature is 165 DEG C, raw material and extractant
The weight ratio of water is 1:5, adds water flow for 1.5T/h, entire extraction process, and the pressure in extractor is less than 2.0MPa.
It is a kind of with coconut water manufacture nata de coco preparation method, it is characterised in that: it the following steps are included:
Activated spawn: the first step is accessed acetobacter xylinum ATCC23767 strain with the ratio that weight percent is 0.01%
Into the seed culture medium of 100ml, in 25 DEG C, 10h is cultivated in 150rpm, mother culture is made；The seed culture based formulas
Are as follows: peptone 20g, coconut water 980g, it is 4.5 that stirring and dissolving uniformly uses vinegar acid for adjusting pH afterwards, cold with 0.10MPa sterilizing 15min
But spare to 25 DEG C.
Second step, a large amount of Multiplying cultures of thallus: the ratio for being 10: 100 with volume ratio, by mother culture access work fermentation
In agent culture medium, in 25 DEG C, it is constantly passed through filtrated air during the fermentation, and stir lower culture 72h with 150rpm, it is wooden at this time
Acetobacter viable count is 6.9 × 109cfu/ml, and working stock culture is made；The working stock culture culture medium prescription are as follows: peptone
3.0g, coconut water 970g, it is 4.5 that stirring and dissolving uniformly uses vinegar acid for adjusting pH afterwards, with 0.10MPa sterilizing 15min, is cooled to 25 DEG C
It is spare.
Third step, fermented-producing bacteria cellulose: working stock culture is accessed and is fermented by the ratio for being 20: 100 with volume ratio
In culture medium, in 30 DEG C, tray static gas wave refrigerator 120h (5 days) is to get arriving bacteria cellulose film；Fermentation medium uses: coconut
200-300 parts of water, 8-11 parts of beef extract, 2-5 parts of glucose, 2-7 parts of fructose, 7-9 parts of macadamia extract liquor, r- aminobutyric acid
0.001 part, 0.01 part of trisodium citrate, stirring and dissolving uniformly afterwards with vinegar acid for adjusting pH be 4.5, with 0.10MPa sterilize 15min,
Be cooled to 30 DEG C it is spare.
Bacteria cellulose film is picked up and is put into togerther stirred tank heating with 50-200 parts of coconut meat juice and stirred by the 4th step
It mixes, stirring rate is 35 rpms, and water temperature is controlled in 60 degrees Celsius (fluctuation is tried not more than 5 degrees Celsius), mixing time 4
3.0 parts of nonyl lactone are added after hour；0.5 part of Ethyl vanillin；0.5 part of gamma-valerolactone；0.1 part of methyl cyclopentenyl ketone；
0.3 part of caryophyllus oil；0.5 part of ethylmaltol；0.3 part of benzaldehyde；0.1 part of salad oil；1.0 parts of vanillic aldehyde, continue 10 points of stirring
Clock shuts down discharging.
Bacteria cellulose film is picked up and collects and be compressed into nata de coco (compression fruit), then according to food processing by the 5th step
Need to be processed into various nata de coco product.
The invention has the benefit that 1, contain in the fermentation medium of nata de coco (main component is bacteria cellulose film)
Beef extract, it contains creatine, kreatinin, polypeptide, amino acids, ucleotides, organic acid, minerals class and dimension life in the middle
The water-soluble substances of plain class are suitble to acetobacter xylinum growth；2, macadamia extract liquor is contained in fermentation medium, in addition to further
The flavor (having milk fragrance when edible) of abundant nata de coco, macadamia contain the element that the common melon and fruit such as zinc, manganese, magnesium, iron lacks,
This several dvielement has the function of acetobacter xylinum to promote growth；3, bacteria cellulose film passes through coconut palm before being compressed into nata de coco
Sub- meat juice and fragrance heating stirring, finished product carry dense coconut fragrance.Fragrance includes 3.0 parts of nonyl lactone；Ethyl
0.5 part of vanillic aldehyde；0.5 part of gamma-valerolactone；0.1 part of methyl cyclopentenyl ketone；0.3 part of caryophyllus oil；0.5 part of ethylmaltol；Benzene
0.3 part of formaldehyde；0.1 part of salad oil；1.0 parts of vanillic aldehyde.Nonalactone is major ingredient, then increases vanilla with vanillic aldehyde, Ethyl vanillin
Fragrance, and grease gas is assigned with gamma-valerolactone, other compositions mixing increases thick and solid mouthfeel, further increases nata de coco flavor
Identification.
Specific embodiment
It is described further below with reference to the specific embodiment of invention:
A kind of formula with coconut water manufacture nata de coco, it is characterised in that: it includes the component of following parts by weight:
300 parts of coconut water, 100 parts of coconut meat juice, 10 parts of beef extract, 4 parts of glucose, 7 parts of fructose, macadamia extraction
8 parts of liquid, 0.001 part of r- aminobutyric acid, 0.01 part of trisodium citrate, 3.0 parts of nonyl lactone；0.5 part of Ethyl vanillin；γ-penta
0.5 part of lactone；0.1 part of methyl cyclopentenyl ketone；0.3 part of caryophyllus oil；0.5 part of ethylmaltol；0.3 part of benzaldehyde；Salad oil
0.1 part；1.0 parts of vanillic aldehyde.
The preparation method of the coconut meat juice:
Coconut hulling is taken into meat, coconut meat is put into mortar and pours into liquid nitrogen, the solid for obtaining grinding after being fully ground
Pour into 100 degrees Celsius of pure water stirring that stirred tank is added 30 times of solid weight together with liquid, stirring rate is 100 revolutions per minute
Clock stirs 1 hour, then obtains filtrate using the filtering of 100 mesh filter screens, filtrate is evaporated it is spare after the moisture of half, be for
Coconut meat juice.
The preparation method of the macadamia extract liquor:
Macadamia pulp is respectively placed in the storing above each high temperature and pressure extractor after drying, crushing, sieving
In bucket, charging vacuum pump is opened, the 1st extractor is vacuumized, extraction pressure inside the tank opens extraction when dropping to 0.03MPa
It takes inlet valve above tank that macadamia pulp is pumped into extractor, adds water pre-wetted, stand 10min, the purpose master of pre-wetted
If preventing the agglomeration of extraction process dry material, blocking to be thoroughly impregnated material, yield is reduced；1st extractor level-one extraction
Process is taken, the 2nd extractor starts to vacuumize charging, and water pre-wetted is added to stand, and the 1st extractor level-one extraction terminates, and the 1st
Extractor is transferred to second level extraction, and the 2nd extractor starts level-one extraction, and directly liquid, the 3rd tank start to vacuumize charging, add out
Water pre-wetted is stood, and after the 2nd extractor level-one extraction, the 1st extractor is connected with the 2nd extractor starts second level extraction
(the 1st extractor second takes turns second level extraction, the 2nd tank first round) is taken, the 3rd extractor starts level-one extraction, and the 4th tank is opened
Beginning vacuumizes charging, and water pre-wetted is added to stand, and after the 3rd extractor level-one extraction, connects and starts with the 1st, 2 extractor
Second level extraction, the 4th tank start level-one extraction；After 1st, 2,3 extractor second level extraction, the 1st tank starts three-level extraction
It taking, the 2nd, 3,4 extractor series connection carries out second level extraction, and so on, until the 1st, 2,3 extractor series connection three-level extraction knot
Shu Hou, the 1st tank can decatize, deslagging, the series connection of the 2nd, 3,4 extractor carries out three-level extraction, behind and so on, guarantee production
Be carried out continuously；There is the extractor 4 extractant imports, 3 liquid outlets and 1 slag-drip opening, each extractor to have
One liquid outlet is connected with the inlet of next extractor, and the liquid outlet for arranging a last extractor, which is connected to, to be arranged in
The inlet of first extractor constitutes a circulation；The extractant enters extractor from the bottom inlet of extractor,
It is exported from extractor top inlet；The extractant that the level-one extraction, second level extraction, three-level extract is respectively from different extractions
Solvent inlet enters extractor；The level-one extraction, second level extraction, three-level extraction export extraction from different liquid outlets respectively
Liquid；The extraction process is used using the liquid that extracts of steam waste heat and three-level extraction in plate-type heat-exchange recycling tapping process slag
It is heated in pre-wetted plus water, the liquid that extracts of the second level extraction is heated to the extractant that level-one extracts；The extractor column,
There is heating temperature compensator between each extractor, be used for extraction process, goes out liquid to a upper tank and enter the extract liquor of next tank to add
Heat, the smashed macadamia pulp diameter are 25 mesh, and feedstock amount is that investment 325kg is former in every cubic metre of extractor
Material, the pre-wetted add coolant-temperature gage to be 85 DEG C, pre-wetted water addition ratio 1:2, and it is 90 DEG C that level-one, which extracts extraction temperature, raw material and extraction
The weight ratio of aqueous solvent is 1:3, and adding water flow is 3T/h, and the second level extraction extraction temperature is 130 DEG C, raw material and extractant
The weight ratio of water is 1:4, and adding water flow is 1.68T/h, and the three-level extraction extraction temperature is 165 DEG C, raw material and extractant
The weight ratio of water is 1:5, adds water flow for 1.5T/h, entire extraction process, and the pressure in extractor is less than 2.0MPa.
It is a kind of with coconut water manufacture nata de coco preparation method, it is characterised in that: it the following steps are included:
Activated spawn: the first step is accessed acetobacter xylinum ATCC23767 strain with the ratio that weight percent is 0.01%
Into the seed culture medium of 100ml, in 25 DEG C, 10h is cultivated in 150rpm, mother culture is made；The seed culture based formulas
Are as follows: peptone 20g, coconut water 980g, it is 4.5 that stirring and dissolving uniformly uses vinegar acid for adjusting pH afterwards, cold with 0.10MPa sterilizing 15min
But spare to 25 DEG C.
Second step, a large amount of Multiplying cultures of thallus: the ratio for being 10: 100 with volume ratio, by mother culture access work fermentation
In agent culture medium, in 25 DEG C, it is constantly passed through filtrated air during the fermentation, and stir lower culture 72h with 150rpm, it is wooden at this time
Acetobacter viable count is 6.9 × 109cfu/ml, and working stock culture is made；The working stock culture culture medium prescription are as follows: peptone
3.0g, coconut water 970g, it is 4.5 that stirring and dissolving uniformly uses vinegar acid for adjusting pH afterwards, with 0.10MPa sterilizing 15min, is cooled to 25 DEG C
It is spare.
Third step, fermented-producing bacteria cellulose: working stock culture is accessed and is fermented by the ratio for being 20: 100 with volume ratio
In culture medium, in 30 DEG C, tray static gas wave refrigerator 120h (5 days) is to get arriving bacteria cellulose film；Fermentation medium uses: coconut
300 parts of water, 10 parts of beef extract, 4 parts of glucose, 7 parts of fructose, 8 parts of macadamia extract liquor, 0.001 part of r- aminobutyric acid, lemon
0.01 part of sour trisodium, stirring and dissolving uniformly afterwards with vinegar acid for adjusting pH be 4.5, with 0.10MPa sterilize 15min, be cooled to 30 DEG C it is standby
With.
Bacteria cellulose film is picked up and is put into togerther stirred tank heating with 50-200 parts of coconut meat juice and stirred by the 4th step
It mixes, stirring rate is 35 rpms, and water temperature is controlled in 60 degrees Celsius (fluctuation is tried not more than 5 degrees Celsius), mixing time 4
3.0 parts of nonyl lactone are added after hour；0.5 part of Ethyl vanillin；0.5 part of gamma-valerolactone；0.1 part of methyl cyclopentenyl ketone；
0.3 part of caryophyllus oil；0.5 part of ethylmaltol；0.3 part of benzaldehyde；0.1 part of salad oil；1.0 parts of vanillic aldehyde, continue 10 points of stirring
Clock shuts down discharging.
Bacteria cellulose film is picked up and collects and be compressed into nata de coco (compression fruit), then according to food processing by the 5th step
Need to be processed into various nata de coco product.
The nata de coco that the present invention obtains distributes coconut fragrance, and strong fragrance is distributed more chewing, due to aroma source
In itself, therefore it is not easy that taint of odour occurs with flavouring.Convenient for flavouring such as addition cream, milk, honey.
The above embodiments and description only illustrate the principle of the present invention and most preferred embodiment, is not departing from this
Under the premise of spirit and range, various changes and improvements may be made to the invention, these changes and improvements both fall within requirement and protect
In the scope of the invention of shield.
Claims (5)
1. a kind of formula with coconut water manufacture nata de coco, it is characterised in that: it includes the component of following parts by weight:
200-300 parts of coconut water, 50-200 parts of coconut meat juice, 8-11 parts of beef extract, 2-5 parts of glucose, 2-7 parts of fructose, summer
Prestige razes 7-9 parts of fruit extract liquor, 0.001 part of r- aminobutyric acid, 0.01 part of trisodium citrate, 3.0 parts of nonyl lactone；Ethyl chinese cymbidium
0.5 part of element；0.5 part of gamma-valerolactone；0.1 part of methyl cyclopentenyl ketone；0.3 part of caryophyllus oil；0.5 part of ethylmaltol；Benzaldehyde
0.3 part；0.1 part of salad oil；1.0 parts of vanillic aldehyde.
2. a kind of formula with coconut water manufacture nata de coco according to claim 1, it is characterised in that: its packet of the formula
Include the component of following parts by weight: 300 parts of coconut water, 100 parts of coconut meat juice, 10 parts of beef extract, 4 parts of glucose, fructose 7
Part, 8 parts of macadamia extract liquor, 0.001 part of r- aminobutyric acid, 0.01 part of trisodium citrate, 3.0 parts of nonyl lactone；Ethyl is fragrant
Blue 0.5 part of element；0.5 part of gamma-valerolactone；0.1 part of methyl cyclopentenyl ketone；0.3 part of caryophyllus oil；0.5 part of ethylmaltol；Benzene first
0.3 part of aldehyde；0.1 part of salad oil；1.0 parts of vanillic aldehyde.
3. a kind of formula with coconut water manufacture nata de coco according to claim 1, it is characterised in that: the coconut meat slurry
The preparation method of juice:
Coconut hulling is taken into meat, coconut meat is put into mortar and pours into liquid nitrogen, the solid and liquid for obtaining grinding after being fully ground
Body pours into 100 degrees Celsius of pure water stirring that stirred tank is added 30 times of solid weight together, and stirring rate is 100 rpms,
Then stirring 1 hour obtains filtrate using the filtering of 100 mesh filter screens, filtrate is evaporated spare after the moisture of half, is for coconut
Meat juice.
4. a kind of formula with coconut water manufacture nata de coco according to claim 1, it is characterised in that: the macadamia
The preparation method of extract liquor:
Macadamia pulp is respectively placed in the storage vat above each high temperature and pressure extractor after drying, crushing, sieving,
Charging vacuum pump is opened, the 1st extractor is vacuumized, extraction pressure inside the tank opens extractor when dropping to 0.03MPa
Macadamia pulp is pumped into extractor by top inlet valve, adds water pre-wetted, stands 10min, and the purpose of pre-wetted is mainly
In order to be thoroughly impregnated material, the agglomeration of extraction process dry material, blocking are prevented, yield reduces；1st extractor level-one extracted
Journey, the 2nd extractor start to vacuumize charging, and water pre-wetted is added to stand, and the 1st extractor level-one extraction terminates, the 1st extraction
Tank is transferred to second level extraction, and the 2nd extractor starts level-one extraction, and directly liquid, the 3rd tank start to vacuumize charging out, add water pre-
Wet to stand, after the 2nd extractor level-one extraction, the 1st extractor is connected with the 2nd extractor starts second level extraction,
3rd extractor starts level-one extraction, and the 4th tank starts to vacuumize charging, adds water pre-wetted to stand, the 3rd extractor level-one
It after extraction, connects with the 1st, 2 extractor and starts second level extraction, the 4th tank starts level-one extraction；1st, 2,3 extraction
After tank second level extracts, the 1st tank starts three-level extraction, and the 2nd, 3,4 extractor series connection carries out second level extraction, successively class
Push away, after the series connection three-level extraction of the 1st, 2,3 extractor, the 1st tank can decatize, deslagging, the 2nd, 3,4 extractor string
Connection carries out three-level extraction, behind and so on, guarantee being carried out continuously for production；The extractor have 4 extractant imports,
3 liquid outlets and 1 slag-drip opening, each extractor have a liquid outlet to be connected with the inlet of next extractor, arrangement
The liquid outlet of a last extractor be connected to be arranged in first extractor inlet, constitute a circulation；It is described
Extractant enters extractor from the bottom inlet of extractor, exports from extractor top inlet；The level-one extraction, second level extraction
It takes, the extractant of three-level extraction enters extractor from different extractant imports respectively；The level-one extraction, second level extraction
It takes, three-level extraction exports extract liquor from different liquid outlets respectively；The extraction process recycles tapping process using plate-type heat-exchange
Steam waste heat in slag and the liquid that extracts of three-level extraction add water to heat for pre-wetted, the second level extraction extract liquid to
The extractant heating of level-one extraction；The extractor arranges, and has heating temperature compensator between each extractor, for extracting
Journey goes out the extract liquor heating that liquid enters next tank to a upper tank, and the smashed macadamia pulp diameter is 25 mesh, former
Expect that inlet amount is that 325kg raw material is put into every cubic metre of extractor, the pre-wetted adds coolant-temperature gage to be 85 DEG C, pre-wetted water addition ratio
1:2, it is 90 DEG C that level-one, which extracts extraction temperature, and the weight ratio of raw material and extractant water is 1:3, and adding water flow is 3T/h, described
It is 130 DEG C that second level, which extracts extraction temperature, and the weight ratio of raw material and extractant water is 1:4, and adding water flow is 1.68T/h, described
It is 165 DEG C that three-level, which extracts extraction temperature, and the weight ratio of raw material and extractant water is 1:5, and adding water flow is 1.5T/h, entire to extract
Process is taken, the pressure in extractor is less than 2.0MPa.
5. it is a kind of with coconut water manufacture nata de coco preparation method, it is characterised in that: it the following steps are included:
Activated spawn: acetobacter xylinum ATCC23767 strain is linked by the first step with the ratio that weight percent is 0.01%
In the seed culture medium of 100ml, in 25 DEG C, 10h is cultivated in 150rpm, mother culture is made；The seed culture based formulas are as follows:
Peptone 20g, coconut water 980g, it is 4.5 that stirring and dissolving uniformly uses vinegar acid for adjusting pH afterwards, cooling with 0.10MPa sterilizing 15min
It is spare to 25 DEG C；
Second step, a large amount of Multiplying cultures of thallus: the ratio for being 10: 100 with volume ratio, by mother culture access working stock culture training
It supports in base, in 25 DEG C, is constantly passed through filtrated air during the fermentation, and stir lower culture 72h with 150rpm, at this time the wooden vinegar bar
Bacterium viable count is 6.9 × 109cfu/ml, and working stock culture is made；The working stock culture culture medium prescription are as follows: peptone
3.0g, coconut water 970g, it is 4.5 that stirring and dissolving uniformly uses vinegar acid for adjusting pH afterwards, with 0.10MPa sterilizing 15min, is cooled to 25 DEG C
It is spare；
Third step, fermented-producing bacteria cellulose: working stock culture is accessed fermented and cultured by the ratio for being 20: 100 with volume ratio
In base, in 30 DEG C, tray static gas wave refrigerator 120h (5 days) is to get arriving bacteria cellulose film；Fermentation medium uses: coconut water
200-300 parts, 8-11 parts of beef extract, 2-5 parts of glucose, 2-7 parts of fructose, 7-9 parts of macadamia extract liquor, r- aminobutyric acid
0.001 part, 0.01 part of trisodium citrate, stirring and dissolving uniformly afterwards with vinegar acid for adjusting pH be 4.5, with 0.10MPa sterilize 15min,
Be cooled to 30 DEG C it is spare；
Bacteria cellulose film is picked up and is put into togerther stirred tank heating stirring with 50-200 parts of coconut meat juice, stirred by the 4th step
Mixing rate is 35 rpms, and water temperature control is 60 degrees Celsius (fluctuation is tried not more than 5 degrees Celsius), mixing time 4 hours
3.0 parts of nonyl lactone are added afterwards；0.5 part of Ethyl vanillin；0.5 part of gamma-valerolactone；0.1 part of methyl cyclopentenyl ketone；Cloves
0.3 part of oil；0.5 part of ethylmaltol；0.3 part of benzaldehyde；0.1 part of salad oil；1.0 parts of vanillic aldehyde, continues stirring and stop for 10 minutes
Machine discharging；
Bacteria cellulose film is picked up and collects and be compressed into nata de coco by the 5th step.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910220453.8A CN109757682A (en) | 2019-03-22 | 2019-03-22 | A kind of formula and preparation method thereof with coconut water manufacture nata de coco |
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Cited By (1)
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| CN114982922A (en) * | 2022-04-06 | 2022-09-02 | 海南博亿生物科技发展有限公司 | Preparation method of coconut gel |
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| CN1544594A (en) * | 2003-11-18 | 2004-11-10 | 周静龙 | Perfume compositions |
| CN101671708A (en) * | 2009-10-19 | 2010-03-17 | 华南理工大学 | Method for fermented-producing bacteria cellulose with pineapple peel juice by two-step method |
| CN101711581A (en) * | 2009-11-18 | 2010-05-26 | 海南椰国食品有限公司 | Sianchau nata |
| CN104258594A (en) * | 2014-10-29 | 2015-01-07 | 大闽食品（漳州）有限公司 | Method for extracting plant effective constituents efficiently |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1544594A (en) * | 2003-11-18 | 2004-11-10 | 周静龙 | Perfume compositions |
| CN101671708A (en) * | 2009-10-19 | 2010-03-17 | 华南理工大学 | Method for fermented-producing bacteria cellulose with pineapple peel juice by two-step method |
| CN101711581A (en) * | 2009-11-18 | 2010-05-26 | 海南椰国食品有限公司 | Sianchau nata |
| CN104258594A (en) * | 2014-10-29 | 2015-01-07 | 大闽食品（漳州）有限公司 | Method for extracting plant effective constituents efficiently |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114982922A (en) * | 2022-04-06 | 2022-09-02 | 海南博亿生物科技发展有限公司 | Preparation method of coconut gel |
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