CN110200237A - A method of cold pressing squeezes coupled low temperature crushing and prepares instant high fine coconut powder - Google Patents
A method of cold pressing squeezes coupled low temperature crushing and prepares instant high fine coconut powder Download PDFInfo
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- CN110200237A CN110200237A CN201910497172.7A CN201910497172A CN110200237A CN 110200237 A CN110200237 A CN 110200237A CN 201910497172 A CN201910497172 A CN 201910497172A CN 110200237 A CN110200237 A CN 110200237A
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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
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L29/00—Foods or foodstuffs containing additives; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/02—Pretreatment
- C11B1/04—Pretreatment of vegetable raw material
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B1/00—Production of fats or fatty oils from raw materials
- C11B1/06—Production of fats or fatty oils from raw materials by pressing
Abstract
Coupled low temperature is squeezed the invention discloses a kind of cold pressing and crushes the method for preparing instant high fine coconut powder, is related to food processing storage technique field.The present invention squeezes degreasing-nitrogen ultra low temperature Freezing smashing coupling technique using low temperature drying-cold pressing, including by vacuum freeze drying shredded coconut stuffing through low-temperature grinding is 40 mesh powder below at partial size；It is squeezed 2~4 times using German KOMET cold pressing expeller, single head treating capacity is 6~8kg/h.The oil-containing of cold pressed cake can be down to 6.5%.It is pulverized through shredded coconut stuffing grouts obtained by cold press using liquid nitrogen disintegrating apparatus.The method of the present invention can not only obtain the coconut oil of high-quality, and it is nontoxic, harmless, environmentally friendly, pollution-free, non-thermal technology, whole process carry out under low-temperature condition, component does not aoxidize in oil plant, albumen invariance in the dregs of rice, and the bioactivity of effective component in grouts is farthest remained, and highly-safe, significantly improve extraction efficiency, yield and product quality.
Description
Technical field
The present invention relates to food processing storage technique fields, and in particular to a kind of cold pressing squeeze coupled low temperature crushing prepare it is instant
The method of high fibre coconut powder.
Background technique
Coconut (Cocos nucifera L.) is the fruit of babassu coco, at present in more than 90, the whole world torrid zone
There is plantation in country.Coconut is the symbol in Hainan, has important economic value.The nutritive value of coconut is very high, modern medicine
Studies have shown that containing microelements and the mineral such as protein, carbohydrate, grease type, vitamins, calcium, phosphorus, iron in coconut juice and coconut meat
Matter is the good merchantable brand of dual-purpose of drug and food.Coconut is the high oil plant of oil content, can reach 60% or more in dry shredded coconut stuffing, if directly passed through
Low-temperature grinding is crossed, leading to coconut powder at normal temperature because containing higher grease is sticky paste, not only influences coconut powder and deposits
It puts, also will affect the edible of coconut powder.And by solvent extraction grease, and will lead to coconut powder to contain grease few and lose
Original coconut aroma.
Liquid nitrogen cryogenics crushing technology is the high-new skill that end is formed with liquid nitrogen mass production in the 1950s
Art.In recent years, liquid nitrogen cryogenics crushing starts to apply in food processing, using the available fine powder of liquid nitrogen cryogenics comminuted food products
End, and volatile ingredient will not lose, and product off taste, nutritional ingredient decline will not be made due to fever.Liquid nitrogen crushes at present
Start to be applied in the processing of Chinese medicine, antibiotic, chitin etc..
Nitrogen ultra low temperature Freezing smashing technology using material under Glass transition point " black brittleness ", i.e., material with
The reduction of temperature, hardness and brittleness increase, and plasticity and toughness reduce, and so that low-temperature material is chilled to vitrifying using refrigerant
Transition temperature or brittle temperature with the power of very little hereinafter, crushed.During food and agricultural product fast cooling, it will cause
The internal non-uniform contraction in each position and generate internal stress, under the action of this stress, weak part generates fine fisssure inside material
Line simultaneously causes the binding force of interior tissue to reduce.Just underbead crack is expanded rapidly in external low-force and is crushed.Freezing
It crushes to have and can utmostly keep color and structure of effective nutritional ingredient of material etc., improve human body to various nutrition
The absorption of ingredient and microelement；Thinner powder can be obtained；When the conditions such as power consumption are identical, the place of ultralow temperature crushing
Reason ability is significantly higher than ambient ground；The mobility of material can be made to be greatly improved.Therefore, nitrogen ultra low temperature Freezing smashing skill
Art meets the requirement that current people pursue " green food ", will have good application prospect in food-processing industry.
Physics cold press is the oil-producing technique of a kind of " environmentally protective ", uses the low temperature liquefaction side of physical mechanical formula completely
Formula can save original nutritional ingredient in oil plant to greatest extent, and the oil plant after cold press is not required to further refine, and can subtract
Pollution of the consumption and the various waste materials of reduction of few industrial chemicals to environment.In addition, steaming the preceding place fried since cold press eliminates high temperature
Science and engineering sequence, the oil body in raw material is still distributed in the undeformed albuminous cell of raw material with dispersed, therefore cold press is fuel-displaced
Rate is low compared with hot moulding.
Based on the above reasons, the application is proposed.
Summary of the invention
In view of the problems of the existing technology, coupled low temperature is squeezed the purpose of the present invention is to provide a kind of cold pressing crush preparation
The method of instant high fine coconut powder, squeezes degreasing-nitrogen ultra low temperature freezing-disintegrating process using low temperature drying-cold pressing, can maximum journey
Degree keeps coconut meat Ingredient, and the method for the present invention simple process, is a kind of the novel of the high fine coconut powder of non-hot preparation
Method.
In order to realize above-mentioned purpose of the invention, The technical solution adopted by the invention is as follows:
A method of cold pressing squeezes coupled low temperature crushing and prepares instant high fine coconut powder, includes the following steps:
(1) fresh coconut meat raw material is pre-processed, was crushed to 40 meshes；
(2) preprocessed coconut meat is subjected to multiple cold press degreasing, reduces fat content in coconut meat and obtains cold press biscuit with desiccated coconut
The dregs of rice；
(3) the cold press shredded coconut stuffing grouts that step (2) obtains are freezed through nitrogen ultra low temperature, in a cold or frozen state in low-temperature grinding
It is crushed in machine, obtains ultra micro coconut powder；
(4) the ultra micro coconut powder that step (3) obtains is filled with sweetener, vegetable butter end, quick-dissolving agent, emulsifier, anticaking agent
Divide and be uniformly mixed, obtains instant high fine coconut powder, in which: each component mass parts ratio is as follows: 80~90 parts of ultra micro coconut powder, sweet tea
5~8 parts of taste agent, 4~10 parts of vegetable butter end, 0.5~3 part of quick-dissolving agent, 1~10 part of emulsifier, 0.005~0.01 part of anticaking agent.
(5) the instant high fine coconut powder for obtaining step (4), which is placed in packing machine, packs, and obtains finished product.
Further, above-mentioned technical proposal, step (1) pretreatment includes cleaning, be sliced and drying, and coconut flakes are cut
At 3~4mm coconut flakes, the temperature of the drying is 20~60 DEG C, and (for the denaturation for reducing protein, the present invention is dried using low temperature
Dry technique, it is desirable that material temperature must not be higher than 60 DEG C, preferably 20~60 DEG C, more preferable 40~58 DEG C in the drying process.) or it is true
Vacuum freecing-dry (work loading height 12mm, 45 DEG C of temperature of heating plate, drying box pressure are 40Pa), the coconut oil after the drying
The moisture content of raw material is lower than 6%, preferably shorter than 4%；In the crushing process, the moisture content of coconut oil raw material is 6%
~12%.
In addition, carrying out pulverization process after drying in step (1), shredded coconut stuffing powder is obtained.The purpose of crushing is to increase
The surface area of oil plant, conducive to the transmitting of temperature and moisture when softening, softening efficiency is improved, to improve oil yield.In the present invention
In, coconut meat was crushed to 40 meshes (partial size is less than 420 μm), and 5% cannot be no more than by the shredded coconut stuffing of 20 meshes.So as to
Greatly improve oil yield.It is furthermore preferred that it is 200~400 μm that coconut meat is crushed to partial size (D50) by the present invention.The present invention is by grinding
Study carefully and have been found that partial size is too small, although less than 200 μm hereinafter, obtaining for coconut oil can be improved to a certain extent in cold pressing process
Rate, but not only will increase pretreatment of raw material cost, the remaining that might have material in coconut oil is also resulted in, will affect in turn
To the sensory and physiochemical quality of coconut oil；And if partial size is excessive, it is greater than 420 μm, then not only needs to steam, also result in coconut
The yield of oil reduces.
Further, above-mentioned technical proposal, step (2) the cold press degreasing use Germany's KOMET cold pressing expeller, the cold press
Machine single head treating capacity is 6~8kg/h, preferably 6.9kg/h.
Further, above-mentioned technical proposal, step (2) the cold press degreasing process are as follows: revolving speed be 30~40r/min, 5~
5~15min is extracted under 15MPa pressure, the oil content in the cold press shredded coconut stuffing grouts is 6~10%, preferably 6~8%, more preferably
It is 6.5%；The number of the cold press is 2~4 times, preferably 2~3 times.
Further, above-mentioned technical proposal, the revolving speed of Lowtemperaturepulverizer described in step (3) are 16000~22000r/
Min, grinding time are 20~60s.
Further, above-mentioned technical proposal, in step (3) in a cold or frozen state 6~7L/min of liquid nitrogen pump amount of infusion low
It is crushed in warm pulverizer.
Further, above-mentioned technical proposal, in step (4), the chilled storage temperature of smashed shredded coconut stuffing cold pressed cake is -60
DEG C~-70 DEG C.
Further, above-mentioned technical proposal, step (4) the vegetable butter end is by 8~15 parts of glucose, hydrogenated vegetable oil 20
~40 parts, 10~25 parts of casein, 15~30 parts of carboxymethyl starch compositions.
Further, above-mentioned technical proposal, step (4) quick-dissolving agent are maltodextrin or cyclodextrin.
Further, above-mentioned technical proposal, step (4) emulsifier are polyoxyethylene oleic acid ester or rosin acid polyoxy second
Enester.
Further, above-mentioned technical proposal, step (4) described anticaking agent is preferably sodium silicoaluminate.
Further, above-mentioned technical proposal, step (4) the instant high fine coconut powder are made as follows, including such as
Lower step:
Then load weighted each raw material is put into mixer by accurate weighing each component raw material in mass ratio, control stirring
For the temperature of machine at 5~10 DEG C, blender rotating-speed modulation stirs 30min~60min in 35~45r/min, keeps each raw material sufficiently mixed
It closes, instant high fine coconut powder is prepared.
Compared with prior art, a kind of cold pressing of the present invention squeezes coupled low temperature crushing and prepares instant high fine coconut powder
Method has the following beneficial effects:
(1) vacuum freeze drying shredded coconut stuffing is powders more than 40 mesh at partial size through low-temperature grinding by the present invention；Using moral
State's KOMET cold pressing expeller is squeezed through 2~4 times, and the oil-containing of cold pressed cake is down to 6.5% from 9% or so.The acquired shredded coconut stuffing after cold press
Grouts are pulverized using liquid nitrogen disintegrating apparatus.The present invention using cold pressing squeeze coupled low temperature crush to cold press shredded coconut stuffing grouts into
Row reduces fat content and ultramicro grinding, can not only obtain the coconut oil of high-quality, and nontoxic, harmless, environmentally friendly, pollution-free,
Non-thermal technology, whole process carry out under low-temperature condition, and component does not aoxidize in oil plant, albumen invariance in the dregs of rice, and maximum
The bioactivity of effective component in grouts is remained to degree, and highly-safe, and significantly improves extraction efficiency, yield and product
Quality.
(2) present invention selects polyoxyethylene oleic acid ester or rosin by choosing maltodextrin or cyclodextrin as quick-dissolving agent
Sour polyoxyethylene ester is as emulsifier and selects sodium silicoaluminate as anticaking agent, avoids instant high fine coconut powder in storage process
In bond, while the instant speed of instant coconut powder is increased, convenient for drinking for user.
(3) present invention is avoided by overall processes low temperature processing techniques such as freeze-drying, cold-squeezing and cryogenic ultramicro pulverizations
The thermal sensitivity nutritional ingredient such as vitamin and amino acid that coconut powder itself contains is lost, and has ensured the matter of instant coconut powder
Amount.
(4) present invention process is simple, can effectively control the quality of coconut powder in instant high fine coconut powder, prevent instant
The destruction of the thermal sensitivity nutritional ingredients such as vitamin, the amino acid that coconut powder itself contains in high fibre coconut powder process, simultaneously
It avoids coconut powder from bonding during storage, improves the instant speed of coconut powder.
Detailed description of the invention
Fig. 1 is the process flow chart that present invention cold pressing squeezes that coupled low temperature crushing prepares instant high fine coconut powder.
Specific embodiment
Below with reference to case study on implementation and attached drawing, invention is further described in detail.The implementation case is with skill of the present invention
Implemented under premised on art, provides detailed embodiment and specific operating process now to illustrate that the present invention has and create
Property, but protection scope of the present invention case study on implementation not limited to the following.
The information for including according to the application, to those skilled in the art can be easily to essence of the invention
Really description carries out various changes, without departing from spirit and scope of the appended claims.It should be understood that the scope of the present invention is not
Process, property defined by being confined to or component, because these embodiments and other descriptions are just for the sake of schematic
Illustrate certain aspects of the present disclosure.In fact, this field or those skilled in the relevant art obviously can be to embodiment party of the present invention
The various changes that formula is made all cover within the scope of the appended claims.
It is not intended to limit the scope of the invention for a better understanding of the present invention, expression dosage used in this application,
All numbers of percentage and other numerical value, are understood to be modified with word " about " in all cases.Therefore,
Unless stated otherwise, otherwise digital parameters listed in specification and appended book are all approximations, may
It can be changed according to the difference for the desirable properties for attempting to obtain.Each digital parameters at least should be considered as according to being reported
Effective digital and obtained by the conventional method of rounding up.
Embodiment 1
A kind of cold pressing of the present embodiment squeezes coupled low temperature and crushes the method for preparing instant high fine coconut powder, the method includes
Following steps:
(1) clean, be sliced: the purpose cleaned is the various impurity removed in raw material coconut meat, such as: iron block, stone, soil block
Deng raw material impurity content must not exceed 0.2%；It is sliced after cleaning, coconut meat piece is cut into 3~4mm coconut flakes；
(2) dry: coconut flakes obtained by step (1) dried, using low temperature drying technique make moisture be reduced to 4% hereinafter,
Material temperature must not be higher than 60 DEG C in drying process；Low temperature drying technique is the denaturation in order to reduce protein；
(3) it is crushed, is quenched: being dried in gained coconut flakes to step (2) plus water, the moisture content of control coconut oil raw material are
10%, at room temperature, coconut meat is crushed, the partial size (D50) for controlling shredded coconut stuffing is 200~400 μm；
(4) oil-containing of cold pressed cake cold press: is down to 6.5% from 9% or so using 2 squeezings；Cold pressing oil is using novel
Oil equipment (German KOMET cold pressing expeller), single head treating capacity is about 6.9kg/h；
(5) low-temperature grinding: gained coconut grouts are crushed by liquid nitrogen cryogenics after cold press, obtain ultra micro coconut powder；
(6) deploy: the ingredient and its mass ratio for including according to instant high fine coconut powder are respectively as follows: 80 parts of ultra micro coconut powder,
5 parts of sweetener, vegetable butter end (by 8 parts of glucose, 20 parts of hydrogenated vegetable oil, 10 parts of casein, 15 parts of carboxymethyl starch are formed) 4
Part, 0.5 part of quick-dissolving agent (maltodextrin), 1 part of emulsifier (polyoxyethylene oleic acid ester), 0.005 part of anticaking agent (sodium silicoaluminate).It presses
It is accurately weighed according to each constituent and mass ratio；The ultramicro grinding coconut powder and each component of weighing are put into stirring
In machine, the temperature of blender is controlled at 8 DEG C, blender rotating-speed modulation stirs 40min, realize the abundant of each component in 40r/min
Instant high fine coconut powder is prepared in mixing；
(7) it packs: the instant high fine coconut powder obtained after allotment being placed in packing machine, packing machine is adjusted and discharges every time
In 260g, instant coconut powder is packed.
(8) finished product.
Embodiment 2
A kind of cold pressing of the present embodiment squeezes coupled low temperature and crushes the method for preparing instant high fine coconut powder, the method includes
Following steps:
(1) clean, be sliced: the purpose cleaned is the various impurity removed in raw material coconut meat, such as: iron block, stone, soil block
Deng raw material impurity content must not exceed 0.2%；It is sliced after cleaning, coconut meat piece is cut into 3~4mm coconut flakes；
(2) dry: coconut flakes obtained by step (1) dried, use vacuum freeze-drying technique (work loading height 12mm,
45 DEG C of temperature of heating plate, drying box pressure are 40Pa) so that moisture is reduced to 4% hereinafter, material temperature must not be high in drying process
In 60 DEG C；Low temperature drying technique is the denaturation in order to reduce protein；
(3) it is crushed, is quenched: being dried in gained coconut flakes to step (2) plus water, the moisture content of control coconut oil raw material are
12%, at room temperature, coconut meat is crushed, the partial size (D50) for controlling shredded coconut stuffing is 200~400 μm；
(4) oil-containing of cold pressed cake cold press: is down to 8% using 3 squeezings；Cold pressing oil uses oil press (moral
State's KOMET cold pressing expeller), single head treating capacity is 6kg/h；
(5) low-temperature grinding: gained coconut grouts are crushed by liquid nitrogen cryogenics after cold press, obtain ultra micro coconut powder；
(6) deploy: the ingredient and its mass ratio for including according to instant high fine coconut powder are respectively as follows: 90 parts of ultra micro coconut powder,
8 parts of sweetener, 10 parts of vegetable butter end (15 parts of glucose, 40 parts of hydrogenated vegetable oil, 25 parts of casein, 30 parts of carboxymethyl starch),
3 parts of quick-dissolving agent (cyclodextrin), 10 parts of emulsifier (polyoxylethylene abietate), 0.01 part of anticaking agent (sodium silicoaluminate).According to each
Constituent and mass ratio are accurately weighed；The ultramicro grinding coconut powder and each component of weighing are put into blender
It is interior, the temperature of blender is controlled at 10 DEG C, and blender rotating-speed modulation stirs 30min, realize the abundant of each component in 40r/min
Instant high fine coconut powder is prepared in mixing；
(7) it packs: the instant high fine coconut powder obtained after allotment being placed in packing machine, packing machine is adjusted and discharges every time
In 320g, instant coconut powder is packed.
Embodiment 3
A kind of cold pressing of the present embodiment squeezes coupled low temperature and crushes the method for preparing instant high fine coconut powder, the method includes
Following steps:
(1) clean, be sliced: the purpose cleaned is the various impurity removed in raw material coconut meat, such as: iron block, stone, soil block
Deng raw material impurity content must not exceed 0.2%；It is sliced after cleaning, coconut meat piece is cut into 3~4mm coconut flakes；
(2) dry: coconut flakes obtained by step (1) dried, using low temperature drying technique make moisture be reduced to 4% hereinafter,
Material temperature must not be higher than 60 DEG C in drying process；Low temperature drying technique is the denaturation in order to reduce protein；
(3) it is crushed, is quenched: being dried in gained coconut flakes to step (2) plus water, the moisture content of control coconut oil raw material are
10%, at room temperature, coconut meat is crushed, the partial size (D50) for controlling shredded coconut stuffing is 200~400 μm；
(4) oil-containing of cold pressed cake cold press: is down to 6% using twice pressing；Cold pressing oil uses oil press (moral
State's KOMET cold pressing expeller), single head treating capacity is 6.9kg/h；
(5) low-temperature grinding: gained coconut grouts are crushed by liquid nitrogen cryogenics after cold press, obtain ultra micro coconut powder；
(6) deploy: the ingredient and its mass ratio for including according to instant high fine coconut powder are respectively as follows: 85 parts of ultra micro coconut powder,
6 parts of sweetener, 5 parts of vegetable butter end (10 parts of glucose, 30 parts of hydrogenated vegetable oil, 20 parts of casein, 20 parts of carboxymethyl starch), speed
2 parts of solvent (maltodextrin), 5 parts of emulsifier (polyoxylethylene abietate), 0.006 part of anticaking agent (sodium silicoaluminate).According to each
Constituent and mass ratio are accurately weighed；The ultramicro grinding coconut powder and each component of weighing are put into blender
It is interior, the temperature of blender is controlled at 5 DEG C, and blender rotating-speed modulation stirs 60min in 45r/min, realizes the abundant mixed of each component
It closes, instant high fine coconut powder is prepared；；
(7) it packs: the instant high fine coconut powder obtained after allotment being placed in packing machine, packing machine is adjusted and discharges every time
In 260g, instant coconut powder is packed.
The coconut oil that the coconut oil yield of instant coconut powder made from the method for the present invention and solvent extraction method are extracted
Yield is tested respectively with physicochemical property, and test result is as shown in table 1, in which: the extract by solvents coconut oil method
It is as follows: 5 grams of coconut powders are extracted 10 hours at 80 DEG C with 200mL n-hexane according to 1:40 solid-liquid ratio.It is steamed using rotatory vacuum
It sends out device and obtains coconut oil in 60 DEG C of collections.
As shown in Table 1, the physicochemical property of coconut oil obtained by two methods meets the requirement of National Standard Method, wherein solvent extraction
Acid value, free fatty acid, peroxide value, p- anisidine value, total oxidation number and the main physics and chemistry of iodine number in coconut oil obtained by method refer to
Mark is above the physical and chemical index in coconut oil obtained by cold-press, and saponification value and yield are then slightly below coconut oil obtained by cold-press.
Show that coconut oil quality obtained by cold press coconut oil method is slightly better than solvent method.
Influence of 1 Different Extraction Method of table to coconut oil yield and physicochemical property
| Physicochemical property | Solvent extraction method | HCP (cold press) |
| Acid value (mg KOH/g) | 5.98±0.03 | 0.72±0.03 |
| Peroxide value (meq/kg) | 8.01±1.40 | 2.37±0.44 |
| P- anisidine value (meq/kg) | 1.58±0.57 | 0.92±0.37 |
| Totox value (meq/kg) | 17.6 | 5.66 |
| Iodine number (g I2/100g) | 8.50 | 7.93 |
| Saponification number (mg KOH/g) | 297.40±2.96 | 299.32±2.97 |
| Free fatty acid (%) | 2.99±0.02 | 0.36±0.02 |
| Yield (%) | 53.79 | 65.07 |
Two kinds of coco-nut oil fatty acid composition measurings the results are shown in Table 2, as shown in Table 2, with lauric acid, meat in two kinds of coconut oil
Based on myristic acid, palmitinic acid and oleic acid, the standard of wherein lauric acid content highest, this and coconut oil is almost the same, in addition, cold press
Lauric acid, myristic acid, palmitic acid content in coconut oil are slightly above coconut oil obtained by solvent method, and oleic acid content is then than dissolution
Coconut oil obtained by method is slightly lower.
Analysis of Fatty Acids Composition table in 2 coconut oil of table
| Fatty acid composition | HCP (cold press) | Solvent extraction method |
| C6:0 | 0.657 | 0.693 |
| C8:0 | 7.645 | 8.037 |
| C10:0 | 6.113 | 6.309 |
| Lauric acid/dodecanoic acid (C12:0) | 48.633 | 48.568 |
| Myristic acid/tetradecanoic acid (C14:0) | 18.361 | 18.304 |
| Palmitinic acid/hexadecanoic acid (C16:0) | 8.673 | 8.526 |
| Stearic acid/octadecanoid acid (C18:0) | 3.608 | 3.254 |
| Oleic acid/octadecenoic acid (C18:1n-9) | 5.488 | 5.524 |
| Linoleic acid/octadecadienoic acid (C18:2n-6) | 0.821 | 0.768 |
| SFA | 93.69 | 93.691 |
| UFA | 6.309 | 6.292 |
Two kinds of coconut oil aldehyde matter contents and composition measuring the results are shown in Table 3, as shown in Table 3, pungent in cold press coconut oil
Aldehyde, aldehyde C-9, capraldehyde and aldehyde material total amount are below coconut oil obtained by solvent method, and trans- 2- endecatylene aldehyde is then slightly higher
The coconut oil obtained by solvent method.Show that cold-press is conducive to control the formation of hazardous substance aldehyde material in coconut oil, quality is more
It is good.
Measurement result (μ g/L) of 3 Different Extraction Method of table to coconut oil aldehyde matter content and composition
The present invention is also determined the amino acid composition in the coconut dregs of rice for having extracted coconut oil, test result such as table 4
It is shown, table 4 the result shows that, in coconut oil obtained by cold-press mainly must the total amount of amino acid be above solvent extraction method, table
Bright cold-press is smaller on protein in the coconut dregs of rice and amino acid composition influence, can preferably retain the nutritional ingredient in the coconut dregs of rice.
The influence that 4 Different Extraction Method of table forms amino acid in the coconut dregs of rice
| Squeeze HCP | Solvent extraction method SE | |
| Aspartic acid asp | 11.42 | 8.91 |
| Glutamic acid glu | 22.62 | 22.21 |
| Serine ser | 6.45 | 6.48 |
| Histidine his | 2.11 | 1.90 |
| Glycine gly | 5.65 | 5.26 |
| Threonine thr | 0.44 | 4.88 |
| Arginine arg | 18.93 | 18.83 |
| Alanine ala | 6.24 | 6.29 |
| Tyrosine tyr | 3.92 | 3.84 |
| Cysteine cys | 0.56 | 0.00 |
| Valine val | 6.65 | 6.54 |
| Methionine met | 2.19 | 2.21 |
| Tryptophan trp | 0.98 | 0.93 |
| Phenylalanine phe | 5.89 | 6.86 |
| Isoleucine ile | 4.60 | 4.66 |
| Leucine leu | 8.95 | 8.95 |
| Lysine lys | 5.81 | 5.72 |
| Proline pro | 3.50 | 2.94 |
Comparative analysis has been carried out to DPPH radicals scavenging effect to shredded coconut stuffing obtained by two kinds of extracting methods using DPPH method
Show the IC that shredded coconut stuffing obtained by cold-press and dissolution method acts on DPPH radicals scavenging with measurement50Be respectively 1.773mg/mL and
2.447mg/mL shows that shredded coconut stuffing obtained by cold-press acts on DPPH radicals scavenging than shredded coconut stuffing obtained by dissolution method and is eager to excel, further
Illustrate, cold-press is better than solvent method to active material retention in shredded coconut stuffing.
Shredded coconut stuffing obtained by 5 two kinds of extracting methods of table is to DPPH radicals scavenging exercising result contrast table
| Sample | Linear equation | R2 | IC50(mg/mL) |
| Shredded coconut stuffing obtained by cold-press | Y=27.36x+1.496 | 0.9582 | 1.773 |
| Shredded coconut stuffing obtained by solvent method | Y=24.399x-9.7066 | 0.9246 | 2.447 |
In summary it can be seen, the coconut oil physicochemical property as obtained by comparative analysis cold-press and solvent method, fatty acid composition,
Amino acid composition is with to DPPH scavenging effect in aldehyde material composition and the coconut dregs of rice, and cold-press is compared to solvent method, not only not
It is only more able to maintain coconut oil quality, also can more retain main nutrient composition and active constituent in the coconut dregs of rice, and can
The risk of dissolvent residual in coconut oil and the coconut dregs of rice is reduced, Hainan preferably retains the original flavor of coconut.Therefore, not only illustrate
Cold-press also further illustrates gained coconut palm after having confirmed this patent selection cold press coconut oil more suitable for coconut oil extract in coconut
The feasibility and reasonability of sub- dregs of rice exploitation instant capacity coconut powder.
Claims (10)
1. a kind of cold pressing squeezes coupled low temperature and crushes the method for preparing instant high fine coconut powder, characterized by the following steps:
(1) fresh coconut meat raw material is pre-processed, was crushed to 40 meshes；
(2) preprocessed, smashed coconut meat is subjected to multiple cold press degreasing, reduces fat content in coconut meat and obtains cold press coconut palm
Rong's grouts；
(3) the cold press shredded coconut stuffing grouts that step (2) obtains are freezed through nitrogen ultra low temperature, in a cold or frozen state in Lowtemperaturepulverizer
It is crushed, obtains ultra micro coconut powder；
(4) the ultra micro coconut powder for obtaining step (3) and sweetener, vegetable butter end, quick-dissolving agent, emulsifier, anticaking agent are sufficiently mixed
It closes uniformly, obtains instant high fine coconut powder, in which: each component mass parts ratio is as follows: 80~90 parts of ultra micro coconut powder, sweetener
5~8 parts, 4~10 parts of vegetable butter end, 0.5~3 part of quick-dissolving agent, 1~10 part of emulsifier, 0.005~0.01 part of anticaking agent.
(5) the instant high fine coconut powder for obtaining step (4), which is placed in packing machine, packs, and obtains finished product.
2. cold pressing squeezes coupled low temperature and crushes the method for preparing instant high fine coconut powder according to claim 1, it is characterised in that:
Step (1) pretreatment includes cleaning, be sliced and drying, and the temperature of the drying is 20~60 DEG C.
3. cold pressing squeezes coupled low temperature and crushes the method for preparing instant high fine coconut powder according to claim 1, it is characterised in that:
Step (1) the partial size D50 for crushing coconut meat is preferably 200~400 μm.
4. cold pressing squeezes coupled low temperature and crushes the method for preparing instant high fine coconut powder according to claim 1, it is characterised in that:
In step (2) described crushing process, the moisture content of coconut oil raw material is 6%~12%.
5. cold pressing squeezes coupled low temperature and crushes the method for preparing instant high fine coconut powder according to claim 1, it is characterised in that:
Step (2) the cold press degreasing uses Germany's KOMET cold pressing expeller, and the cold pressing expeller single head treating capacity is 6~8kg/h.
6. cold pressing squeezes coupled low temperature and crushes the method for preparing instant high fine coconut powder according to claim 1, it is characterised in that:
Step (2) the cold press degreasing process are as follows: revolving speed is 30~40r/min, extracts 5~15min under 5~15MPa pressure；It is described cold
Squeezing the oil content in shredded coconut stuffing grouts is 6~10%.
7. cold pressing squeezes coupled low temperature and crushes the method for preparing instant high fine coconut powder according to claim 1, it is characterised in that:
The revolving speed of Lowtemperaturepulverizer described in step (3) is 16000~22000r/min, and grinding time is 20~60s.
8. cold pressing squeezes coupled low temperature and crushes the method for preparing instant high fine coconut powder according to claim 1, it is characterised in that:
6~7L/min of liquid nitrogen pump amount of infusion is crushed in Lowtemperaturepulverizer in a cold or frozen state in step (3).
9. cold pressing squeezes coupled low temperature and crushes the method for preparing instant high fine coconut powder according to claim 1, it is characterised in that:
In step (4), the chilled storage temperature of smashed shredded coconut stuffing cold pressed cake is -60 DEG C~-70 DEG C.
10. cold pressing squeezes coupled low temperature and crushes the method for preparing instant high fine coconut powder according to claim 1, feature exists
In: step (4) the vegetable butter end by 8~15 parts of glucose, 20~40 parts of hydrogenated vegetable oil, 10~25 parts of casein, carboxylic first
15~30 parts of base starch compositions；The quick-dissolving agent is maltodextrin or cyclodextrin；The emulsifier be polyoxyethylene oleic acid ester or
Polyoxylethylene abietate.
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