CN114982922A - A kind of preparation method of coconut gel - Google Patents

Abstract

The present invention provides a method for preparing coconut gel. The present invention prepares a fermentation medium by mixing coconut water, glucose solution and pineapple juice or dragon fruit juice, inoculating 5-8% of Acetobacter xylinum seed liquid for fermentation for 72-120 hours, The coconut gel crude product is obtained, and the coconut gel crude product is heated and soaked in a flavoring agent to obtain a kind of coconut gel with a mouthfeel and bright color, and the coconut gel preparation method of the present invention can also improve the performance of the coconut gel. Yield, the highest yield can reach 13g/L.

Description

A kind of preparation method of coconut gel

technical field

The present invention relates to the field of coconut gel, in particular to a preparation method of coconut gel.

Background technique

Coconut gel products started in the Philippines in the 1970s and are locally known as Nata. They use coconut water or coconut water as the main raw material and are fermented and cultured by Acetobacter bacteria. The composition is cellulose. Compared with plant cellulose such as flowers and trees, coconut cellulose has high purity, does not contain hemicellulose and lignin, and has a water holding capacity of 600-700 times its own weight, and has better biocompatibility.

Coconut gel is becoming more and more popular, so the requirements for the color and taste of coconut gel are getting higher and higher. The preparation of colored coconut gel on the market is often achieved by adding pigments, but by adding pigments to prepare colored coconut gel, There is often a phenomenon of uneven distribution of dark colors on the surface and light colors on the inside. In the present invention, dragon fruit and pineapple are introduced into the preparation of coconut gel by combining geographical advantages, so as to obtain a coconut gel with bright color, crisp taste and chewy texture.

SUMMARY OF THE INVENTION

In view of this, the present invention proposes a preparation method of coconut gel, which can prepare a kind of coconut gel with bright color without adding pigment.

The technical scheme of the present invention is realized as follows:

A preparation method of coconut gel, comprising the following steps:

(1) coconut water, glucose solution and pineapple juice or dragon fruit juice are mixed to obtain fermentation medium;

(2) inoculating the Acetobacter xylinum seed liquid into the fermentation medium, fermenting for 72-120h, the fermentation temperature is 20-35 ° C, and the fermentation humidity is 75-80%, and the fermented finished product is cut to obtain the crude coconut gel;

(3) using the coconut gel crude product to be heated in water, heated to 60-70 ℃, stop heating, heat preservation for 3-7min, add the coconut gel crude product after the heat preservation and soak in the flavoring agent for 20-30min to obtain coconut gel.

Further, in step (1), the volume ratio of described coconut water, glucose solution, pineapple juice or dragon fruit juice is 1:3-9:6-15.

Further, the volume ratio of described coconut water, glucose solution, pineapple juice is 1:3-5:10-15.

Further, the volume ratio of described coconut water, glucose solution, dragon fruit juice is 1:5-9:6-10.

Further, the concentration of the glucose solution is 8-12 g/L.

In the present invention, through a reasonable volume ratio of coconut water, glucose solution, pineapple juice or dragon fruit juice, the carbon source in the fermentation medium is enriched, and the yield of the coconut gel and the fiber content in the coconut gel are improved after the Acetobacter xylinum seed liquid is inoculated. , in the coconut gel, the fiber aperture of suitable size is formed, which is beneficial to the infiltration and adsorption of the subsequent flavoring agent, and the further reasonable fermentation medium ratio also prevents the occurrence of acidic substances in the coconut gel, resulting in a decrease in taste or an increase in processing technology.

Further, in step (1), the preparation method of the pineapple juice is: peel the pineapple, cut the peeled pineapple into pieces, squeeze and squeeze the juice, collect the pineapple juice, mix the pineapple juice and the pineapple pomace, according to The peeled pineapple is added with a cellulase reaction of 1:0.008-0.02 in a weight ratio of 1:0.008-0.02 for 50-70min, filtered, and the filtered pineapple juice is collected. According to the quality of the filtered pineapple juice, 0.01-0.05% ascorbic acid and 0.1- 0.15% citric acid.

The preparation method of pineapple juice in the present invention can not only improve the juice yield of pineapple juice, but also can increase the sugar content in the pineapple juice by first squeezing the juice and then using cellulase reaction. In the present invention, ascorbic acid and lemon are added. The acid acts as a color protector and guarantees the gorgeous color of the coconut gel.

Further, in step (2), the preparation method of the dragon fruit juice is as follows: peel the dragon fruit, wrap the peeled pulp with gauze, squeeze and squeeze the juice, collect the dragon fruit and squeeze the juice, and squeeze the pulp according to the dragon fruit. 0.03-0.07% of tea polyphenols and 0.011-0.015% of anhydrous sodium sulfite are added to the quality of the juice, and mixed to obtain dragon fruit juice.

The preparation method of dragon fruit juice in the present invention can not only effectively remove the strange peculiar smell in the dragon fruit, but also retain the color and sugar content of the dragon fruit to the greatest extent, thereby improving the yield of coconut gel and the fiber content in the coconut gel.

Further, in step (3), the flavoring agent includes 5-10% of xylitol, 3-8% of stevia, 10-15% of menthol and the balance of water by weight percentage.

Further, the mass ratio of the flavoring agent and the crude coconut gel is 1.5-2.5:1.

The processing of the step (3) of the present invention can defibrillate the excessive fibers, improve the taste of the finished product, and the reasonable proportion of the flavoring agent can accelerate the infiltration of the flavoring agent into the coconut gel structure.

Further, in step (3), the soaking temperature is 30-40°C.

Further, the inoculum amount of the Acetobacter xylinum seed liquid is 5-8% of the quality of the fermentation medium.

Further, the coconut water adopts the juice water after the coconut shell is broken.

Further, the Acetobacter xylinum originates from the Institute of Microbiology, Chinese Academy of Sciences.

Compared with the prior art, the beneficial effects of the present invention are:

In the present invention, coconut water, glucose solution, pineapple juice or dragon fruit juice is used to prepare a fermentation medium, and a fermentation medium with reasonable sugar content such as fructose and glucose is prepared through a reasonable proportion, and the seed liquid of Acetobacter xylinum is inoculated into the fermentation culture. base, can improve the output of coconut gel, form suitable fiber aperture in coconut gel, obtain coconut gel with bright color and bright appearance, in the present invention, the prepared coconut gel crude product is heated and then use flavoring agent Soaking can not only improve the sweetness of the coconut gel, but also improve the mouthfeel of the coconut gel, so that the coconut gel is crisp and delicious, delicate and smooth, and has no slag feeling during eating, and the coconut gel preparation method of the present invention can also improve the quality of the coconut gel. The yield of coconut gel, the highest yield can reach 13g/L.

The preparation method of dragon fruit juice and pineapple juice in the present invention can not only increase the sugar content in dragon fruit juice and pineapple juice, but also help to increase the yield of coconut gel, and maintain the color of dragon fruit juice and pineapple juice in the fermentation process without browning. , resulting in a decline in the color of the finished product. Adding ascorbic acid, citric acid, anhydrous sodium sulfite and tea polyphenols to dragon juice and pineapple juice can also prolong the shelf life of the finished product.

Detailed ways

In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

The experimental methods used in the embodiments of the present invention are conventional methods unless otherwise specified.

Materials, reagents, etc. used in the examples of the present invention can be obtained from commercial sources unless otherwise specified.

The Acetobacter xylinum used in the present invention comes from the Institute of Microbiology, Chinese Academy of Sciences.

Embodiment 1 A kind of preparation method of coconut gel

(1) Peel the pineapple, cut the peeled pineapple into pieces, squeeze and squeeze the juice, collect the pineapple juice, mix the pineapple juice and pineapple pomace, and add fiber with a weight ratio of 1:0.008 according to the weight of the peeled pineapple Vegetase reaction for 50min, filtering, collecting filtered pineapple juice, adding 0.01% ascorbic acid and 0.1% citric acid according to the quality of the filtered pineapple juice, and mixing to obtain pineapple juice.

(2) coconut water, concentration are that 8g/L glucose solution and pineapple juice are mixed by volume to be 1:3:10, make fermentation medium;

(3) Inoculate the seed liquid of Acetobacter xylinum into the fermentation medium, the inoculum amount of the seed liquid of Acetobacter xylinum is 5% of the quality of the fermentation medium, ferment for 72h, the fermentation temperature is 20°C, and the fermentation humidity is 75%, and the fermented The finished product is cut to obtain crude coconut gel;

(4) the coconut gel crude product is heated in water, heated to 60 ℃, stop heating, be incubated 3min, the coconut gel crude product after the insulation is added in the flavoring agent and soaked for 20min, and the soaking temperature is 30 ℃, the flavoring agent Including 5% of xylitol, 3% of stevia, 10% of menthol and the balance of water by weight percentage, the mass ratio of the flavoring agent and the crude coconut gel is 1.5:1, to prepare coconut gel.

Embodiment 2 A kind of preparation method of coconut gel

(1) Peel the pineapple, cut the peeled pineapple into pieces, squeeze and squeeze the juice, collect the pineapple juice, mix the pineapple juice and pineapple pomace, and add fiber with a weight ratio of 1:0.02 according to the weight of the peeled pineapple Vegetase reaction for 70min, filtering, collecting filtered pineapple juice, adding 0.05% ascorbic acid and 0.15% citric acid according to the quality of the filtered pineapple juice, and mixing to obtain pineapple juice.

(2) with coconut water, concentration is that 12g/L glucose solution and pineapple juice are mixed by volume to be 1:5:15, make fermentation medium;

(3) Inoculate the seed liquid of Acetobacter xylinum to the fermentation medium, the inoculation amount of the seed liquid of Acetobacter xylinum is 8% of the mass of the fermentation medium, ferment for 120h, the fermentation temperature is 35°C, and the fermentation humidity is 80%, and the fermented finished product is Cut to obtain crude coconut gel;

(4) the coconut gel crude product is heated in water, heated to 70 ℃, stop heating, be incubated 7min, the coconut gel crude product after the insulation is added in the flavoring agent and soaked for 30min, and the soaking temperature is 40 ℃, the flavoring agent Including 10% of xylitol, 8% of stevia, 15% of menthol and the balance of water by weight percentage, the mass ratio of the flavoring agent and the crude coconut gel is 2.5:1, and coconut gel is prepared.

Embodiment 3 A kind of preparation method of coconut gel

(1) Peel the pineapple, cut the peeled pineapple into pieces, squeeze and squeeze the juice, collect the pineapple juice, mix the pineapple juice and pineapple pomace, and add fiber with a weight ratio of 1:0.014 according to the weight of the peeled pineapple Vegetase reaction for 60min, filtering, collecting filtered pineapple juice, adding 0.03% ascorbic acid and 0.13% citric acid according to the quality of the filtered pineapple juice, and mixing to obtain pineapple juice.

(2) with coconut water, concentration be that 10g/L glucose solution and pineapple juice mix by volume to be 1:4:13, make fermentation medium;

(3) Inoculate the seed liquid of Acetobacter xylinum to the fermentation medium, the inoculum amount of the seed liquid of Acetobacter xylinum is 6.5% of the quality of the fermentation medium, ferment for 96h, the fermentation temperature is 28°C, and the fermentation humidity is 77%. The finished product is cut to obtain crude coconut gel;

(4) the coconut gel crude product is heated in water, heated to 65 ℃, stop heating, be incubated 5min, the coconut gel crude product after the insulation is added in the flavoring agent and soaked for 25min, and the soaking temperature is 35 ℃, the flavoring agent Including 8% of xylitol, 6% of stevia, 13% of menthol and the balance of water by weight percentage, the mass ratio of the flavoring agent and the crude coconut gel is 2:1, to prepare coconut gel.

Embodiment 4 A kind of preparation method of coconut gel

(1) Peel the pineapple, cut the peeled pineapple into pieces, squeeze and squeeze the juice, collect the pineapple juice, mix the pineapple juice and pineapple pomace, and add fiber with a weight ratio of 1:0.014 according to the weight of the peeled pineapple Vegetase reaction for 60min, filtering, collecting filtered pineapple juice, adding 0.03% ascorbic acid and 0.13% citric acid according to the quality of the filtered pineapple juice, and mixing to obtain pineapple juice.

(2) with coconut water, concentration be that 10g/L glucose solution and pineapple juice mix by volume to be 1:4:13, make fermentation medium;

(3) Inoculate the seed liquid of Acetobacter xylinum to the fermentation medium, the inoculum amount of the seed liquid of Acetobacter xylinum is 6.5% of the quality of the fermentation medium, ferment for 96h, the fermentation temperature is 28°C, and the fermentation humidity is 77%. The finished product is cut to obtain crude coconut gel;

(4) the coconut gel crude product is heated in water, heated to 70 ℃, stop heating, be incubated 7min, the coconut gel crude product after the insulation is added in the flavoring agent and soaked for 30min, and the soaking temperature is 40 ℃, the flavoring agent Including 10% of xylitol, 8% of stevia, 15% of menthol and the balance of water by weight percentage, the mass ratio of the flavoring agent and the crude coconut gel is 2.5:1, and coconut gel is prepared.

Embodiment 5 A kind of preparation method of coconut gel

(1) the preparation method of dragon fruit juice is, the dragon fruit is peeled, the pulp after peeling is wrapped with gauze, squeezed to squeeze the juice, collect the dragon fruit to squeeze the juice, add 0.03% tea according to the quality of the dragon fruit juice Polyphenols and 0.011% anhydrous sodium sulfite are mixed to obtain dragon fruit juice.

(2) with coconut water, concentration be that the glucose solution of 8g/L and pitaya fruit juice are mixed by volume ratio of 1:5:6, make fermentation medium;

(3) Inoculate the seed liquid of Acetobacter xylinum into the fermentation medium, the inoculum amount of the seed liquid of Acetobacter xylinum is 5% of the quality of the fermentation medium, ferment for 72h, the fermentation temperature is 20°C, and the fermentation humidity is 75%, and the fermented The finished product is cut to obtain crude coconut gel;

(4) the coconut gel crude product is heated in water, heated to 60 ℃, stop heating, be incubated 3min, the coconut gel crude product after the insulation is added in the flavoring agent and soaked for 20min, and the soaking temperature is 30 ℃, the flavoring agent Including 5% of xylitol, 3% of stevia, 10% of menthol and the balance of water by weight percentage, the mass ratio of the flavoring agent and the crude coconut gel is 1.5:1, to prepare coconut gel.

Embodiment 6 A kind of preparation method of coconut gel

(1) the preparation method of dragon fruit juice is, the dragon fruit is peeled, the pulp after peeling is wrapped with gauze, squeezed to squeeze the juice, collect the dragon fruit to squeeze the juice, add 0.07% tea according to the quality of the dragon fruit juice Polyphenols and 0.015% anhydrous sodium sulfite are mixed to obtain dragon fruit juice.

(2) with coconut water, concentration be that the glucose solution of 12g/L and pitaya fruit juice are mixed by volume to be 1:9:10, make fermentation medium;

(3) Inoculate the seed liquid of Acetobacter xylinum to the fermentation medium, the inoculum amount of the seed liquid of Acetobacter xylinum is 8% of the quality of the fermentation medium, ferment for 120h, the fermentation temperature is 35°C, and the fermentation humidity is 80%. The finished product is cut to obtain crude coconut gel;

(4) the coconut gel crude product is heated in water, heated to 70 ℃, stop heating, be incubated 7min, the coconut gel crude product after the insulation is added in the flavoring agent and soaked for 30min, and the soaking temperature is 40 ℃, the flavoring agent Including 10% of xylitol, 8% of stevia, 15% of menthol and the balance of water by weight percentage, the mass ratio of the flavoring agent and the crude coconut gel is 2.5:1, and coconut gel is prepared.

Embodiment 7 A kind of preparation method of coconut gel

(1) the preparation method of dragon fruit juice is, the dragon fruit is peeled, the pulp after peeling is wrapped with gauze, squeezed and squeezed, the dragon fruit is collected and squeezed, and 0.05% of tea is added according to the quality of the dragon fruit juice. Polyphenols and 0.013% anhydrous sodium sulfite are mixed to obtain dragon fruit juice.

(2) with coconut water, concentration be that the glucose solution of 10g/L and dragon fruit juice are mixed by volume to be 1:7:8, make fermentation medium;

(3) Inoculate the seed liquid of Acetobacter xylinum to the fermentation medium, the inoculum amount of the seed liquid of Acetobacter xylinum is 6.5% of the quality of the fermentation medium, ferment for 96h, the fermentation temperature is 28°C, and the fermentation humidity is 77%. The finished product is cut to obtain crude coconut gel;

(4) the coconut gel crude product is heated in water, heated to 65 ℃, stop heating, be incubated 5min, the coconut gel crude product after the insulation is added in the flavoring agent and soaked for 25min, and the soaking temperature is 35 ℃, the flavoring agent Including 8% of xylitol, 6% of stevia, 13% of menthol and the balance of water by weight percentage, the mass ratio of the flavoring agent and the crude coconut gel is 2:1, to prepare coconut gel.

Embodiment 8 A kind of preparation method of coconut gel

(1) the preparation method of dragon fruit juice is, the dragon fruit is peeled, the pulp after peeling is wrapped with gauze, squeezed and squeezed, the dragon fruit is collected and squeezed, and 0.05% of tea is added according to the quality of the dragon fruit juice. Polyphenols and 0.013% anhydrous sodium sulfite are mixed to obtain dragon fruit juice.

(2) with coconut water, concentration be that the glucose solution of 10g/L and dragon fruit juice are mixed by volume to be 1:7:8, make fermentation medium;

(3) Inoculate the seed liquid of Acetobacter xylinum to the fermentation medium, the inoculum amount of the seed liquid of Acetobacter xylinum is 6.5% of the quality of the fermentation medium, ferment for 96h, the fermentation temperature is 28°C, and the fermentation humidity is 77%. The finished product is cut to obtain crude coconut gel;

(4) the coconut gel crude product is heated in water, heated to 60 ℃, stop heating, be incubated 3min, the coconut gel crude product after the insulation is added in the flavoring agent and soaked for 20min, and the soaking temperature is 30 ℃, the flavoring agent Including 5% of xylitol, 3% of stevia, 10% of menthol and the balance of water by weight percentage, the mass ratio of the flavoring agent and the crude coconut gel is 1.5:1, to prepare coconut gel.

Comparative Example 1

On the basis of Example 3, adjust the proportion of fermentation medium, specifically: mixing coconut water, concentration of 10g/L glucose solution and pineapple juice by volume ratio of 1:10:10 to prepare fermentation medium.

Comparative Example 2

On the basis of Example 3, adjust the preparation method of pineapple juice, specifically: peel the pineapple, cut the peeled pineapple into pieces, add cellulase with a weight ratio of 1:0.014 according to the weight of the peeled pineapple React for 60min, squeeze and squeeze the juice, collect pineapple juice, filter, collect the filtered pineapple juice, add 0.03% anhydrous sodium sulfite and 0.13% tea polyphenols according to the quality of the filtered pineapple juice, and mix to obtain pineapple juice.

Comparative Example 3

On the basis of Example 3, the crude coconut gel obtained in Example 3 was taken, and the heating method was adjusted. Specifically, the crude coconut gel was heated in water, heated to 85° C., and the heating was stopped for 10 min. Coconut gel crude product is added in the flavoring agent and soaked for 25min, and the soaking temperature is 35 ℃. The mass ratio of the flavoring agent and the crude coconut gel is 2:1, and the coconut gel is prepared.

Comparative Example 4

On the basis of Example 3, take the crude coconut gel obtained in Example 3, adjust the proportioning of the flavoring agent, specifically: the crude coconut gel is heated in water, heated to 65°C, stopped heating, and kept warm for 5min , the coconut gel crude product after insulation is added in the flavoring agent and soaked for 25min, the soaking temperature is 35 ℃, and the flavoring agent comprises 15% xylitol, 15% stevia, 15% menthol and Residual water, the mass ratio of the flavoring agent and the crude coconut gel is 2:1, to obtain coconut gel.

Comparative Example 5

On the basis of Example 3, the crude coconut gel obtained in Example 3 was taken, and the soaking parameters of the flavoring agent were adjusted, specifically: the crude coconut gel was heated in water, heated to 65° C., stopped heating, and kept warm for 5 min , the coconut gel crude product after insulation is added in the flavoring agent and soaked for 40min, the soaking temperature is 50 ℃, and the flavoring agent comprises 8% xylitol, 6% stevia, 13% menthol and Residual water, the mass ratio of the flavoring agent and the crude coconut gel is 2:1, to obtain coconut gel.

Comparative Example 6

On the basis of embodiment 7, adjust the proportioning of fermentation medium, be specifically: with coconut water, the glucose solution that concentration is 10g/L and dragon fruit juice are 1:12:10 mix by volume ratio, make fermentation medium .

Comparative Example 7

On the basis of embodiment 7, adjust the preparation method of dragon fruit juice, specifically: the preparation method of dragon fruit juice is, by peeling the dragon fruit, directly squeezing the peeled pulp to squeeze the juice, collecting the dragon fruit and squeezing the juice, According to the quality of the dragon fruit juice, 0.05% of citric acid and 0.013% of anhydrous sodium sulfite are added and mixed to prepare dragon fruit juice.

Comparative Example 8

On the basis of Example 7, take the crude coconut gel obtained in Example 7, adjust the proportioning of the flavoring agent, specifically: the crude coconut gel is heated in water, heated to 65°C, stopped heating, and kept warm for 5min , the coconut gel crude product after insulation is added in the flavoring agent and soaked for 25min, the soaking temperature is 35 ℃, and the flavoring agent comprises 15% xylitol, 15% stevia, 15% menthol and Residual water, the mass ratio of the flavoring agent and the crude coconut gel is 2:1, to obtain coconut gel.

Comparative Example 9

On the basis of Example 7, the crude coconut gel obtained in Example 7 was taken, and the soaking parameters of the flavoring agent were adjusted, specifically: the crude coconut gel was heated in water, heated to 65° C., stopped heating, and kept warm for 5 min , the coconut gel crude product after insulation is added in the flavoring agent and soaked for 40min, the soaking temperature is 50 ℃, and the flavoring agent comprises 8% xylitol, 6% stevia, 13% menthol and Residual water, the mass ratio of the flavoring agent and the crude coconut gel is 2:1, to obtain coconut gel.

Test Example 1

The coconut gels prepared in Examples 1-8 and Comparative Examples 1-9 were tested for yield and tensile strength.

The tensile strength was tested by a texture analyzer with reference to ISO37-4.

Examples 1-4 and Comparative Examples 1-5 contain pineapple juice, and the experimental results are shown in Table 1; Examples 5-8 and Comparative Examples 6-9 contain pitaya juice, and the experimental results are shown in Table 2.

Table 1

Table 2

name Yield (g/L) Tensile strength (MPa) Example 5 13.84 0.611 Example 6 13.07 0.647 Example 7 15.17 0.673 Example 8 14.33 0.637 Comparative Example 6 9.18 0.488 Comparative Example 7 8.49 0.517 Comparative Example 8 - 0.743 Comparative Example 9 - 0.467

The test results show that the preparation method of the coconut gel of the present invention can improve the yield of the coconut gel, and according to the tensile strength analysis of the coconut gel, the coconut gel prepared by the present invention has a Q-bomb texture, moderate chewiness, and is conducive to transportation. In Comparative Example 1 and Comparative Example 6, the proportion of components in the fermentation medium was adjusted, resulting in a decrease in yield, because the sugar content contained in the fermentation medium of the present invention and the fermentation of Acetobacter xylinum combined with the fermentation temperature, humidity and time of the present invention The yield of coconut gel can be improved; in Comparative Examples 2 and 7, the preparation methods of pineapple juice and dragon fruit juice were changed respectively, resulting in the reduction of nutrients in pineapple juice and dragon fruit juice. The fruit seeds were broken, resulting in a slight peculiar smell of the prepared coconut gel. The heating parameters of the crude coconut gel were changed in Comparative Example 3, which was the softening of excessive fibers in the coconut gel. From the point of view of the tensile strength, the The taste of the finished product is decreased; in Comparative Examples 4, 5, 8 and 9, the proportioning and soaking parameters of the flavoring agent were changed respectively, resulting in a decrease in the taste of the finished product; The taste, as well as the flavoring agent that quickly penetrates into the coconut gel, because the coconut gel contains a lot of moisture, too much flavoring agent penetrates into the coconut gel to change the internal osmotic pressure of the coconut gel, resulting in poor taste and chewiness. The soaking parameters of the present invention can quickly penetrate into the interior of the coconut gel without destroying the inner fiber structure of the coconut gel.

Test Example 2 Sensory Evaluation

Sensory evaluation was carried out on the coconut gels prepared in Examples 1-8 and Comparative Examples 1-9, and 170 people were randomly selected and divided into 17 groups, and scored and evaluated from two aspects of appearance and taste.

Table 3 Scoring Criteria

Table 4

table 5

name Taste (points) Color (points) total score Example 5 4.8 4.8 9.6 Example 6 4.7 4.8 9.5 Example 7 4.9 4.9 9.8 Example 8 4.6 4.8 9.4 Comparative Example 6 3.8 3.9 7.7 Comparative Example 7 3.1 3.5 6.6 Comparative Example 8 4.0 4.2 8.2 Comparative Example 9 3.9 4.1 8.0

The experimental results show that the coconut gel prepared by the present invention has moderate sweetness and coolness, and has obvious Q-elasticity when chewing. After chewing for 5s, the coconut gel does not become slag, the colloid is translucent, there is no obvious spot, and the color is uniform and bright. Comparative example 1 changes the proportioning of fermentation medium, because the inner fiber structure of coconut gel changes, mouthfeel decreases, and color also changes; Comparative example 2 changes the preparation method of pineapple juice, and the pineapple juice preparation method of the present invention can not only guarantee pineapple The juice does not change color during the long-term fermentation process, and can also improve the content of pigment and nutrients in pineapple juice; Comparative Example 3 adjusts the heating method of coconut gel, resulting in softening of excessive fibers in coconut gel, decreased taste, and correspondingly soft appearance. Collapse; comparative example 4 and comparative example 5 change the proportioning and soaking parameters of flavoring agent respectively, cause coconut gel mouthfeel to decline, and excessive sugar penetrates, causing colloidal crystallinity to decline; comparative example 6 changes the proportioning of fermentation medium, because Coconut gel internal fiber structure changes, mouthfeel declines, and color also changes; Comparative Example 7 changes the preparation method of dragon fruit juice, preparation method of the present invention can prevent dragon fruit seeds from being broken and cause finished product to have peculiar smell, and can guarantee the obtained dragon fruit The fruit juice did not change color during the long-term fermentation process; Comparative Examples 8 and 9 respectively changed the proportion of flavoring agents and soaking parameters, which resulted in a decrease in the taste of coconut gel and the infiltration of excessive sugar, resulting in a decrease in colloidal crystallinity and a color and luster of the finished product. decline.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the scope of the present invention. within the scope of protection.

Claims (10)

1. A preparation method of coconut gel is characterized by comprising the following steps:

(1) mixing coconut water, glucose solution and pineapple juice or dragon fruit juice to obtain fermentation culture medium;

(2) inoculating the acetobacter xylinum seed liquid to a fermentation culture medium, fermenting for 72-120h at the fermentation temperature of 20-35 ℃ and the fermentation humidity of 75-80%, and cutting the fermented finished product to obtain a crude coconut gel product;

(3) pouring the crude coconut gel into water, heating to 60-70 deg.C, stopping heating, keeping the temperature for 3-7min, adding flavoring agent into the crude coconut gel after keeping the temperature, and soaking for 20-30min to obtain coconut gel.

2. The method of preparing the coconut gel of claim 1, wherein in step (1), the volume ratio of coconut water, glucose solution, pineapple juice or dragon fruit juice is 1:3-9: 6-15.

3. The method of preparing coconut gel of claim 2 wherein the volume ratio of coconut water, glucose solution, pineapple juice is 1:3-5: 10-15.

4. The method of preparing the coconut gel of claim 2 wherein the volume ratio of coconut water, glucose solution, dragon fruit juice is 1:5-9: 6-10.

5. The method of preparing the coconut gel of claim 1 wherein the concentration of said glucose solution is 8-12 g/L.

6. The method for preparing coconut gel as claimed in claim 1, wherein in step (1), said pineapple juice is prepared by: peeling pineapple, cutting the peeled pineapple into pieces, squeezing to obtain juice, collecting pineapple juice, mixing the pineapple juice with pineapple residues, adding cellulase in a weight ratio of 1:0.008-0.02 according to the weight of the peeled pineapple, reacting for 50-70min, filtering, collecting the filtered pineapple juice, and adding 0.01-0.05% of ascorbic acid and 0.1-0.15% of citric acid according to the mass of the filtered pineapple juice.

7. The method for preparing coconut gel as claimed in claim 1, wherein in step (2), said dragon fruit juice is prepared by peeling dragon fruit, wrapping the peeled pulp with gauze, squeezing and squeezing, collecting the dragon fruit juice, adding 0.03-0.07% of tea polyphenols and 0.011-0.015% of anhydrous sodium sulfite based on the weight of the dragon fruit juice, and mixing to obtain dragon fruit juice.

8. The method of preparing coconut gel of claim 1 wherein in step (3) the flavoring agent comprises, by weight, 5-10% xylitol, 3-8% stevioside, 10-15% menthol and the balance water, the mass ratio of the flavoring agent to the crude coconut gel being 1.5-2.5: 1.

9. The process for preparing coconut gel as claimed in claim 1, wherein in step (3), the soaking temperature is 30-40 ℃.

10. The method for preparing coconut gel according to claim 1, characterized in that in step (2), the inoculation amount of the acetobacter xylinum seed solution is 5-8% of the mass of the fermentation medium.