CN114601091A - Processing technology for preparing coconut milk by wet crushing of full coconut pulp - Google Patents

Processing technology for preparing coconut milk by wet crushing of full coconut pulp Download PDF

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CN114601091A
CN114601091A CN202210362481.5A CN202210362481A CN114601091A CN 114601091 A CN114601091 A CN 114601091A CN 202210362481 A CN202210362481 A CN 202210362481A CN 114601091 A CN114601091 A CN 114601091A
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coconut
pulp
coconut pulp
primary
coconut milk
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李胜
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Hubei Yefeng Food Co ltd
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Hubei Yefeng Food Co ltd
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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N1/00—Machines or apparatus for extracting juice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N1/00—Machines or apparatus for extracting juice
    • A23N1/02—Machines or apparatus for extracting juice combined with disintegrating or cutting
    • 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

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Abstract

The invention discloses a processing technique for preparing coconut milk by crushing full coconut pulp by a wet method, in particular to the technical field of coconut milk processing, inert gas is isolated from oxygen exposure by nitrogen spraying and precooling, which is beneficial to protecting enzyme activity and functional components in coconut pulp when the coconut pulp is squeezed and avoiding loss of nutrient components, and simultaneously, the coconut milk is prepared by a centrifugal mode to effectively prevent browning of the coconut milk, primary coconut milk is gasified and subjected to gas-liquid separation treatment, non-volatile heat components in the primary coconut milk are separated, amino acid and other nutrient components are reserved, the original flavor and color of the coconut milk are ensured, the coconut milk is beneficial to long-time storage and transportation, rich dietary fibers are contained in the coconut milk through the cooperation of biological fermentation and cellulase, fermentation is carried out under a low-temperature environment by configuring fermentation liquor to be mixed with the primary coconut milk and adding lipase for synchronous enzymolysis, the active ingredients of the coconut meat are fully released in a low-temperature fermentation mode, and the preservation period of the coconut meat is prolonged.

Description

Processing technology for preparing coconut milk by wet crushing of full coconut pulp
Technical Field
The invention relates to the technical field of coconut milk processing, in particular to a processing technology for preparing coconut milk by crushing full coconut pulp by a wet method.
Background
The coconut milk is a natural beverage which is obtained by grinding and squeezing fresh coconut meat and contains rich nutrient elements such as grease, protein, mineral substances and the like, has unique coconut flavor and is popular with consumers, the coconut milk is called concentrated coconut milk after 25-50% of moisture is removed, and the concentrated coconut milk is mainly applied to deep processing to produce coconut juice beverage and is used as an ingredient in food factories to produce coconut-flavor food: ice cream, yogurt, drinks, chocolate, puffed foods, candies, biscuits, fillings, cakes and the like, and is used for directly cooking coconut-flavored foods in catering industry, such as: coconut milk rice, curry, chafing dish soup base, etc., can be used for preparing sweetmeats such as: coconut juice sago pudding, coconut juice cubilose, coffee mate and beverage.
The coconut milk has coconut protein, the coconut protein has positive charge, is attached to the surface of coconut milk fat like an emulsifier, can organize fat coagulation, but the natural coconut protein has poor stability and low surface activity, so that the coconut milk has poor quality stability, and the color of the coconut milk is changed in the processing process or the storage process, thereby not only changing the original flavor and color of the coconut milk, but also causing the loss of nutrient substances of the coconut milk and even deterioration; and because the coconut milk has high fat content, the coconut milk is easy to generate a layering phenomenon in the process of preparing the concentrated coconut milk product, and further causes the adverse change of color and flavor, thereby having important significance for solving the problems of coconut milk storage and transportation and developing coconut products.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides a processing technology for preparing coconut milk by crushing full coconut pulp by a wet method, and the technical problems to be solved by the invention are as follows: the natural coconut protein has poor stability and low surface activity, which causes the poor quality stability of the coconut milk and the color change phenomenon in the processing process or the storage process, thereby not only changing the original flavor and color of the coconut milk, but also causing the loss of nutrient substances of the coconut milk and even deterioration; and because the coconut milk has high fat content, the coconut milk is easy to have a layering phenomenon in the process of preparing a concentrated coconut milk product, and further causes the problem of bad change of color and flavor.
In order to achieve the purpose, the invention provides the following technical scheme: a processing technology for preparing coconut milk by wet crushing of full coconut pulp comprises the following steps:
s1, firstly, taking the whole coconut pulp, soaking the coconut pulp in 3.0 wt% -5.5 wt% sodium chloride solution for 10-15min, then washing the coconut pulp with clear water, and spraying nitrogen outside the coconut pulp, wherein the nitrogen spraying environment is kept at 2-5 ℃.
S2, crushing the coconut pulp sprayed with nitrogen, and putting the coconut pulp into a crusher to crush the coconut pulp, wherein the diameter of the crushed coconut pulp is 2.5-5 mm.
S3, performing pressure filtration processing on the coconut pulp after the crushing, putting the crushed coconut pulp into a squeezing mesh bag and sealing, then putting the coconut pulp into a pressure filtration barrel to enable a squeezer to perform squeezing work, adding clear water in the squeezing process, and performing solid-liquid separation through a 100-mesh 110-mesh screen.
S4, centrifuging the pre-prepared coconut milk obtained after squeezing, and placing the pre-prepared coconut milk in a bin of a centrifuge, namely controlling the centrifuge to work, so that the centrifugal pressure of the centrifuge is controlled to be 18-22bar, the rotating speed is controlled to be 1500-5000r/min, the centrifuged upper solution is primary coconut milk, the centrifuged lower solution is whey, and the water content of the primary coconut milk is less than 40%.
S5, gasifying the primary coconut milk, separating gas and liquid, putting the primary coconut milk into a gasifier to gasify for 100-150S to obtain a gasified mixture, and then separating gas and liquid from the gasified mixture in a vacuum evaporation manner to finish the preparation of the primary coconut milk.
S6, preparing fermentation liquor, namely adding fructose and the fermentation liquor into the primary coconut milk, wherein the mass ratio of the primary coconut milk to the fructose to the fermentation liquor is 100:5:0.7-1, shaking and mixing, simultaneously adding cellulase and lipase, wherein the mass ratio of the fermentation liquor to the cellulase and the lipase is 1:1:1, and then mixing and fermenting.
And S7, after the primary coconut pulp is fermented, pulping by placing the primary coconut pulp into a pulping machine, adjusting the pH of the liquid to 5-6 by using an adjusting agent, and finally performing pasteurization to finish the preparation of the concentrated coconut pulp.
As a further scheme of the invention: in the step of S2, adding ice blocks into the crusher during the crushing of coconut pulp, wherein the mass ratio of the coconut pulp to the ice blocks is 10: 3.
As a further scheme of the invention: and in the S3, the pressing frequency is controlled to be 3-5 times, and in the process of adding clear water after the single pressing work is finished, the coconut residue in the pressing mesh bag is completely filled with water, the water temperature is controlled to be 40-55 ℃, the mass ratio of the coconut residue to the water is 3:5, and a sieve with the filter hole diameter of 100 meshes is preferably selected.
As a further scheme of the invention: the centrifugation time in the S4 is controlled to be 10-15min, and the centrifugation temperature is kept at 15-27 ℃, and preferably 15 ℃.
As a further scheme of the invention: the vacuum evaporation environment in S5 is maintained at 50-80 deg.C, vacuum degree is maintained at 90-120Kpa, and gasification separation time is 30-50 min.
As a further scheme of the invention: the time of mixed fermentation in the S6 is 2.5-4h, and the fermentation temperature is controlled at 22-28 ℃.
The fermentation broth is prepared by mixing 2 wt% of glucose, 2 wt% of edible alcohol, 1 wt% of yeast powder and 95 wt% of ionized water, inoculating acetobacter xylinum after sterilization, performing shake culture for 15-24h at 22-28 ℃ to obtain fermentation thalli, and cleaning the fermentation thalli by sterile normal saline.
As a further scheme of the invention: the regulator in S7 is one of sodium citrate and sodium bicarbonate, the pasteurization temperature is controlled at 55-80 deg.C, and the sterilization time is controlled at 20-30 min.
The invention has the beneficial effects that:
1. the method has the advantages that the inert gas is isolated from oxygen exposure by nitrogen spraying and precooling, so that the enzyme activity and functional components in the coconut pulp can be protected when the coconut pulp is squeezed, the loss of nutrient components is avoided, meanwhile, the coconut pulp is prepared in a centrifugal mode, the browning of the coconut pulp is effectively prevented, primary coconut pulp is gasified and subjected to gas-liquid separation, so that micromolecules containing coconut fragrance components in the coconut pulp are gasified, then gas-liquid separation is carried out, non-volatile heat components in the primary coconut pulp are separated, amino acid and other nutrient components are reserved, the original flavor and color of the coconut pulp are ensured, and the long-time storage and transportation of the coconut pulp are facilitated;
2. according to the invention, through the cooperation of biological fermentation and cellulase, the coconut pulp contains rich dietary fibers, and has a certain health-care effect, the fermentation liquor is mixed with the primary coconut pulp, and lipase is added to carry out fermentation in a low-temperature environment so as to carry out synchronous enzymolysis, and the active ingredients of coconut meat are fully released in a low-temperature fermentation mode, so that the method is beneficial to prolonging the fresh-keeping period of the coconut meat.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a processing technology for preparing coconut milk by wet crushing of full coconut pulp comprises the following steps:
s1, firstly, taking the whole coconut pulp, soaking the coconut pulp in 3.0 wt% -5.5 wt% sodium chloride solution for 10-15min, then washing the coconut pulp with clear water, and spraying nitrogen outside the coconut pulp, wherein the nitrogen spraying environment is kept at 2-5 ℃.
S2, crushing the coconut flesh sprayed with nitrogen, and putting the coconut flesh into a crusher to crush the coconut flesh, wherein the diameter of the crushed coconut flesh is 2.5-5 mm.
S3, performing pressure filtration processing on the coconut pulp after the crushing, putting the crushed coconut pulp into a squeezing mesh bag and sealing, then putting the coconut pulp into a pressure filtration barrel to enable a squeezer to perform squeezing work, adding clear water in the squeezing process, and performing solid-liquid separation through a 100-mesh 110-mesh screen.
S4, centrifuging the pre-prepared coconut milk obtained after squeezing, and placing the pre-prepared coconut milk in a bin of a centrifuge, namely controlling the centrifuge to work, so that the centrifugal pressure of the centrifuge is controlled to be 18-22bar, the rotating speed is controlled to be 1500-5000r/min, the centrifuged upper solution is primary coconut milk, the centrifuged lower solution is whey, and the water content of the primary coconut milk is less than 40%.
S5, gasifying and gas-liquid separating the primary coconut milk, putting the primary coconut milk into a gasification furnace for gasifying for 100-150S to obtain a gasified mixture, and then carrying out gas-liquid separation on the gasified mixture in a vacuum evaporation mode to finish the preparation of the primary coconut milk.
S6, preparing fermentation liquor, namely adding fructose and the fermentation liquor into the primary coconut milk, wherein the mass ratio of the primary coconut milk to the fructose to the fermentation liquor is 100:5:0.7-1, shaking and mixing, simultaneously adding cellulase and lipase, wherein the mass ratio of the fermentation liquor to the cellulase and the lipase is 1:1:1, and then mixing and fermenting.
And S7, after the primary coconut pulp is fermented, pulping by placing the primary coconut pulp into a pulping machine, adjusting the pH of the liquid to 5-6 by using an adjusting agent, and finally performing pasteurization to finish the preparation of the concentrated coconut pulp.
S2 crushing coconut pulp, adding ice into crusher at a ratio of 10:3, pressing at S3 for 3-5 times, adding clear water after single pressing, filling coconut residue in pressing mesh bag completely with water at 40-55 deg.C, a ratio of 3:5, preferably 100 mesh sieve, centrifuging at S4 for 10-15min at 15-27 deg.C, preferably 15 deg.C, vacuum evaporating at S5 for 50-80 deg.C, vacuum degree at 90-120Kpa, gasifying and separating for 30-50min, mixing and fermenting at S6 for 2.5-4h, fermentation temperature at 22-28 deg.C, and fermenting with 2 wt% glucose, 2 wt% edible alcohol, and water, 1 wt% of yeast powder and 95 wt% of ionized water are mixed, acetobacter xylinum is inoculated after sterilization, shake culture is carried out for 15-24h under the environment of 22-28 ℃ to obtain fermented thalli, then the fermented thalli are cleaned by sterile normal saline to finish the preparation of fermentation liquor, S7, the regulator is one of sodium citrate and sodium bicarbonate, the pasteurization temperature is controlled to be 55-80 ℃, and the sterilization time is controlled to be 20-30 min.
Example 2:
a processing technology for preparing coconut milk by wet crushing of full coconut pulp comprises the following steps:
s1, firstly, taking the whole coconut pulp, soaking the coconut pulp in 3.0 wt% -5.5 wt% of sodium chloride solution for 10-15min, and then washing the coconut pulp with clear water.
S2, crushing the coconut pulp, putting the coconut pulp into a crusher to crush the coconut pulp, wherein the diameter of the crushed coconut pulp is 2.5-5 mm.
S3, performing pressure filtration processing on the coconut pulp after the crushing, putting the crushed coconut pulp into a squeezing mesh bag and sealing, then putting the coconut pulp into a pressure filtration barrel to enable a squeezer to perform squeezing work, adding clear water in the squeezing process, and performing solid-liquid separation through a 100-mesh 110-mesh screen.
S4, centrifuging the pre-prepared coconut milk obtained after squeezing, and placing the pre-prepared coconut milk in a bin of a centrifuge, namely controlling the centrifuge to work, so that the centrifugal pressure of the centrifuge is controlled to be 18-22bar, the rotating speed is controlled to be 1500-5000r/min, the centrifuged upper solution is primary coconut milk, the centrifuged lower solution is whey, and the water content of the primary coconut milk is less than 40%.
S5, gasifying and gas-liquid separating the primary coconut milk, putting the primary coconut milk into a gasification furnace for gasifying for 100-150S to obtain a gasified mixture, and then carrying out gas-liquid separation on the gasified mixture in a vacuum evaporation mode to finish the preparation of the primary coconut milk.
S6, preparing fermentation liquor, namely adding fructose and the fermentation liquor into the primary coconut milk, wherein the mass ratio of the primary coconut milk to the fructose to the fermentation liquor is 100:5:0.7-1, shaking and mixing, simultaneously adding cellulase and lipase, wherein the mass ratio of the fermentation liquor to the cellulase and the lipase is 1:1:1, and then mixing and fermenting.
And S7, after the primary coconut milk is fermented, pulping by placing the primary coconut milk into a pulping machine, adjusting the pH value of the liquid 5-6 by using an adjusting agent, and finally pasteurizing to complete the preparation of the concentrated coconut milk.
S2 crushing coconut pulp, adding ice into crusher at a ratio of 10:3, pressing at S3 for 3-5 times, adding clear water after single pressing, filling coconut residue in pressing mesh bag completely with water at 40-55 deg.C, a ratio of 3:5, preferably 100 mesh sieve, centrifuging at S4 for 10-15min at 15-27 deg.C, preferably 15 deg.C, vacuum evaporating at S5 for 50-80 deg.C, vacuum degree at 90-120Kpa, gasifying and separating for 30-50min, mixing and fermenting at S6 for 2.5-4h, fermentation temperature at 22-28 deg.C, and fermenting with 2 wt% glucose, 2 wt% edible alcohol, and water, Mixing 1 wt% yeast powder and 95 wt% ionized water, sterilizing, inoculating Acetobacter xylinum, shake culturing at 22-28 deg.C for 15-24h to obtain fermented thallus, cleaning the fermented thallus with sterile normal saline to obtain fermentation broth, wherein S7 contains one of sodium citrate and sodium bicarbonate as regulator, pasteurization temperature is controlled at 55-80 deg.C, and sterilization time is controlled at 20-30min
Example 3:
a processing technology for preparing coconut milk by wet crushing of full coconut pulp comprises the following steps:
s1, firstly, the whole coconut flesh is taken, soaked for 10-15min by 3.0 wt% -5.5 wt% sodium chloride solution, and then the coconut flesh is washed by clean water.
S2, crushing the coconut pulp, putting the coconut pulp into a crusher to crush the coconut pulp, wherein the diameter of the crushed coconut pulp is 2.5-5 mm.
S3, performing pressure filtration processing on the coconut pulp after the crushing, putting the crushed coconut pulp into a squeezing mesh bag and sealing, then putting the coconut pulp into a pressure filtration barrel to enable a squeezer to perform squeezing work, adding clear water in the squeezing process, and performing solid-liquid separation through a 100-mesh 110-mesh screen.
S4, secondly, carrying out precipitation separation on the pre-prepared coconut milk obtained after squeezing, wherein the upper solution of the precipitate is primary coconut milk, the lower layer is whey, and the water content of the primary coconut milk is less than 40%.
And S5, extracting the primary coconut milk on the upper layer to finish the preparation of the primary coconut milk.
S6, preparing a fermentation liquid, namely adding fructose and the fermentation liquid into the primary coconut milk, wherein the mass ratio of the primary coconut milk to the fructose to the fermentation liquid is 100:5:0.7-1, shaking uniformly, adding cellulase and lipase while mixing, and the mass ratio of the fermentation liquid to the cellulase and the lipase is 1:1:1, and then mixing and fermenting.
And S7, after the primary coconut pulp is fermented, pulping by placing the primary coconut pulp into a pulping machine, adjusting the pH of the liquid to 5-6 by using an adjusting agent, and finally performing pasteurization to finish the preparation of the concentrated coconut pulp.
S2, adding ice blocks into a crusher in the process of crushing coconut pulp, controlling the mass ratio of the coconut pulp to the ice blocks to be 10:3, controlling the pressing frequency to be 3-5 times in S3, fully filling coconut residues in a pressing mesh bag with water, controlling the water temperature to be 40-55 ℃, controlling the mass ratio of the coconut residues to the water to be 3:5, preferably selecting a screen with 100-mesh filter hole diameter, controlling the fermentation time to be 2.5-4h in S6, controlling the fermentation temperature to be 22-28 ℃, mixing fermentation liquor consisting of 2 wt% of glucose, 2 wt% of edible alcohol, 1 wt% of yeast powder and 95 wt% of ionized water, inoculating acetobacter xylinum after sterilization, performing shake culture for 15-24h at 22-28 ℃ to obtain fermented thalli, cleaning the fermented thalli by sterile physiological saline, and completing the preparation of the fermentation liquor, the regulator in S7 is one of sodium citrate and sodium bicarbonate, and has pasteurization temperature controlled at 55-80 deg.C and sterilization time controlled at 20-30 min.
Example 4:
a processing technology for preparing coconut milk by wet crushing of full coconut pulp comprises the following steps:
s1, firstly, taking the whole coconut pulp, soaking the coconut pulp in 3.0 wt% -5.5 wt% sodium chloride solution for 10-15min, then washing the coconut pulp with clear water, and spraying nitrogen outside the coconut pulp, wherein the nitrogen spraying environment is kept at 2-5 ℃.
S2, crushing the coconut pulp sprayed with nitrogen, and putting the coconut pulp into a crusher to crush the coconut pulp, wherein the diameter of the crushed coconut pulp is 2.5-5 mm.
S3, performing pressure filtration processing on the coconut pulp after the crushing, putting the crushed coconut pulp into a squeezing mesh bag and sealing, then putting the coconut pulp into a pressure filtration barrel to enable a squeezer to perform squeezing work, adding clear water in the squeezing process, and performing solid-liquid separation through a 100-mesh 110-mesh screen.
S4, centrifuging the pre-prepared coconut milk obtained after squeezing, and placing the pre-prepared coconut milk in a bin of a centrifuge, namely controlling the centrifuge to work, so that the centrifugal pressure of the centrifuge is controlled to be 18-22bar, the rotating speed is controlled to be 1500-5000r/min, the centrifuged upper solution is primary coconut milk, the centrifuged lower solution is whey, and the water content of the primary coconut milk is less than 40%.
S5, gasifying the primary coconut milk, separating gas and liquid, putting the primary coconut milk into a gasifier to gasify for 100-150S to obtain a gasified mixture, and then separating gas and liquid from the gasified mixture in a vacuum evaporation manner to finish the preparation of the primary coconut milk.
S6, adding sterilized ionized water into the primary coconut milk for normal mixed fermentation, wherein the mass ratio of the primary coconut milk to the ionized water is 93:7, the mixed fermentation time is 2.5-4h, and the fermentation temperature is controlled at 50-70 ℃.
And S7, after the primary coconut pulp is fermented, pulping by placing the primary coconut pulp into a pulping machine, adjusting the pH of the liquid to 5-6 by using an adjusting agent, and finally performing pasteurization to finish the preparation of the concentrated coconut pulp.
S2, adding ice blocks into the crusher during crushing coconut pulp, wherein the mass ratio of the coconut pulp to the ice blocks is 10:3, the pressing frequency in S3 is controlled to be 3-5, and the coconut residue in the pressing mesh bag is completely filled with water during the process of adding clear water after the completion of single pressing work, the water temperature is controlled at 40-55 ℃, the mass ratio of the coconut residue to the water is 3:5, and a sieve with 100 meshes of filter hole diameter is preferred, the centrifugation time in S4 is controlled at 10-15min, and the centrifugation temperature is maintained at 15-27 deg.C, preferably 15 deg.C, the vacuum evaporation environment in S5 is maintained at 50-80 deg.C, and the vacuum degree is maintained at 90-120Kpa, the gasification separation time is 30-50min, the regulator in S7 is one of sodium citrate and sodium bicarbonate, the pasteurization temperature is controlled at 55-80 deg.C, and the sterilization time is controlled at 20-30 min.
The following table is obtained according to examples 1 to 4:
Figure BDA0003584492730000091
from the comparison in the table above, it can be seen that:
through adopting nitrogen spraying precooling to make inert gas isolated oxygen expose, can protect enzyme activity and functional component in the coconut meat when being favorable to squeezing coconut pulp, avoid the nutrient composition loss, prepare the coconut milk through centrifugal mode simultaneously, effectively prevent the coconut milk brown stain, gasify elementary coconut milk, gas-liquid separation handles, the micromolecule gasification that contains the coconut flavor composition in making the coconut milk, carry out gas-liquid separation again, to the separation of non-volatile heat composition in the elementary coconut milk, remain amino acid and other nutrient composition, and guaranteed the original flavor and the colour of coconut milk, be favorable to the long-time preservation and the transportation of coconut milk.
Through the cooperation of biological fermentation and cellulase, rich dietary fiber is contained in the coconut milk, a certain health-care effect is achieved, fermentation liquor is mixed with primary coconut milk, lipase is added to carry out fermentation under a low-temperature environment, so that synchronous enzymolysis is carried out, the active ingredients of coconut meat are fully released in a low-temperature fermentation mode, and the pulp preservation period is prolonged.
The points to be finally explained are: although the present invention has been described in detail with reference to the general description and the specific embodiments, on the basis of the present invention, the above embodiments are only used for illustrating the technical solutions of the present invention, and not for limiting the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.

Claims (7)

1. A processing technology for preparing coconut milk by wet crushing of whole coconut pulp is characterized by comprising the following steps:
s1, firstly, taking the whole coconut pulp, soaking the coconut pulp in 3.0 wt% -5.5 wt% of sodium chloride solution for 10-15min, then washing the coconut pulp with clear water, and spraying nitrogen outside the coconut pulp, wherein the nitrogen spraying environment is kept at 2-5 ℃;
s2, crushing the coconut pulp sprayed with nitrogen, putting the coconut pulp into a crusher to crush the coconut pulp, wherein the diameter of the crushed coconut pulp is 2.5-5 mm;
s3, performing pressure filtration processing on the coconut pulp after the crushing, putting the crushed coconut pulp into a squeezing mesh bag and sealing, then putting the coconut pulp into a pressure filtration barrel to enable a squeezer to perform squeezing work, adding clear water in the squeezing process, and performing solid-liquid separation through a 100-mesh 110-mesh screen;
s4, centrifuging the pre-prepared coconut pulp obtained after squeezing, and placing the pre-prepared coconut pulp in a bin of a centrifuge, namely controlling the centrifuge to work, so that the centrifugal pressure of the centrifuge is controlled to be 18-22bar, the rotating speed is controlled to be 1500-5000r/min, the centrifuged upper solution is primary coconut pulp, the centrifuged lower layer is whey, and the water content of the primary coconut pulp is less than 40%;
s5, gasifying and carrying out gas-liquid separation treatment on the primary coconut pulp, putting the primary coconut pulp into a gasification furnace for gasifying for 100-150S to obtain a gasified mixture, and carrying out gas-liquid separation on the gasified mixture in a vacuum evaporation mode to finish the preparation of the primary coconut pulp;
s6, preparing fermentation liquor, namely adding fructose and the fermentation liquor into primary coconut milk, wherein the mass ratio of the primary coconut milk to the fructose to the fermentation liquor is 100:5:0.7-1, shaking and uniformly mixing, adding cellulase and lipase, wherein the mass ratio of the fermentation liquor to the cellulase and the lipase is 1:1:1, and then performing mixed fermentation;
and S7, after the primary coconut pulp is fermented, pulping by placing the primary coconut pulp into a pulping machine, adjusting the pH of the liquid to 5-6 by using an adjusting agent, and finally performing pasteurization to finish the preparation of the concentrated coconut pulp.
2. The process of claim 1, wherein the wet crushing of whole coconut pulp to prepare coconut milk comprises: in the step of S2, adding ice blocks into the crusher during the crushing of coconut pulp, wherein the mass ratio of the coconut pulp to the ice blocks is 10: 3.
3. The process of claim 1, wherein the wet crushing of whole coconut pulp to prepare coconut milk comprises: and in the S3, the pressing frequency is controlled to be 3-5 times, and in the process of adding clear water after the single pressing work is finished, the coconut residues in the pressing mesh bag are completely filled with water, the water temperature is controlled to be 40-55 ℃, and the mass ratio of the coconut residues to the water is 3: 5.
4. The process of claim 1, wherein the wet crushing of whole coconut pulp to prepare coconut milk comprises: the centrifugation time in the S4 is controlled to be 10-15min, and the centrifugation temperature is kept at 15-27 ℃.
5. The process of claim 1, wherein the wet crushing of whole coconut pulp to prepare coconut milk comprises: the vacuum evaporation environment in S5 is maintained at 50-80 deg.C, vacuum degree is maintained at 90-120Kpa, and gasification separation time is 30-50 min.
6. The process of claim 1, wherein the wet crushing of whole coconut pulp to prepare coconut milk comprises: the time of mixed fermentation in the S6 is 2.5-4h, and the fermentation temperature is controlled at 22-28 ℃.
7. The process of claim 1, wherein the wet crushing of whole coconut pulp to prepare coconut milk comprises: the regulator in S7 is one of sodium citrate and sodium bicarbonate, the pasteurization temperature is controlled at 55-80 deg.C, and the sterilization time is controlled at 20-30 min.
CN202210362481.5A 2022-04-07 2022-04-07 Processing technology for preparing coconut milk by wet crushing of full coconut pulp Pending CN114601091A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103584236A (en) * 2013-11-12 2014-02-19 中国热带农业科学院椰子研究所 Method for preparing low-temperature concentrated coconut milk
CN105231224A (en) * 2015-08-30 2016-01-13 陈爱梅 Preparation method of high-fiber concentrated coconut milk
CN111642661A (en) * 2020-06-28 2020-09-11 琼海中原甄想记明记椰子加工有限公司 Preparation method of high-concentration freshly squeezed coconut milk
CN112293629A (en) * 2020-10-30 2021-02-02 海口植之素生物资源研究所有限公司 Processing technology for preparing coconut milk by wet crushing of full coconut pulp

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103584236A (en) * 2013-11-12 2014-02-19 中国热带农业科学院椰子研究所 Method for preparing low-temperature concentrated coconut milk
CN105231224A (en) * 2015-08-30 2016-01-13 陈爱梅 Preparation method of high-fiber concentrated coconut milk
CN111642661A (en) * 2020-06-28 2020-09-11 琼海中原甄想记明记椰子加工有限公司 Preparation method of high-concentration freshly squeezed coconut milk
CN112293629A (en) * 2020-10-30 2021-02-02 海口植之素生物资源研究所有限公司 Processing technology for preparing coconut milk by wet crushing of full coconut pulp

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