CN114982922A - Preparation method of coconut gel - Google Patents

Preparation method of coconut gel Download PDF

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Publication number
CN114982922A
CN114982922A CN202210353640.5A CN202210353640A CN114982922A CN 114982922 A CN114982922 A CN 114982922A CN 202210353640 A CN202210353640 A CN 202210353640A CN 114982922 A CN114982922 A CN 114982922A
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coconut
juice
gel
pineapple
coconut gel
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CN114982922B (en
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宋美玲
雷学锋
赖永福
郭建永
叶勇
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Hainan Boyi Biotechnology Development Co ltd
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Hainan Boyi Biotechnology Development Co ltd
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    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract

The invention provides a preparation method of coconut gel, which comprises the steps of mixing coconut water, glucose solution and pineapple juice or dragon fruit juice to prepare a fermentation culture medium, inoculating 5-8% acetobacter xylinum seed solution to ferment for 72-120h to prepare a coconut gel crude product, and heating and soaking with a flavoring agent to prepare the coconut gel with a Q-elasticity taste and bright color.

Description

Preparation method of coconut gel
Technical Field
The invention relates to the field of coconut gel, and particularly relates to a preparation method of coconut gel.
Background
The coconut gel product starts from the Philippine in the seventies of the twentieth century and is locally called as a Nata (Nata), a gel substance is formed by fermenting and culturing coconut water or coconut juice serving as a main raw material by using acetic acid bacteria, the chemical composition of the coconut gel product is cellulose, and compared with plant cellulose such as flowers, plants and trees, the coconut cellulose has high purity, does not contain hemicellulose and lignin, has the water holding capacity of 700 times of the self weight, and has better biocompatibility.
Coconut gel is more and more popular, so the requirements on color, taste and the like of the coconut gel are higher and higher, the colored coconut gel is usually prepared on the market by adding pigment, but the phenomenon that the color of the surface is dark and the color of the inner side is not uniformly distributed often occurs when the colored coconut gel is prepared by adding the pigment. According to the invention, through combining geographical advantages, the pitaya and the pineapple are introduced into the preparation of the coconut gel, so that the coconut gel which is bright in color, crisp in taste and chewy is prepared.
Disclosure of Invention
Therefore, the invention provides a preparation method of coconut gel, which can prepare the coconut gel with bright color without adding pigment.
The technical scheme of the invention is realized as follows:
a method for preparing coconut gel comprises the following steps:
(1) mixing coconut water, glucose solution and pineapple juice or dragon fruit juice to obtain fermentation culture medium;
(2) inoculating Acetobacter xylinum seed liquid to a fermentation culture medium, fermenting for 72-120h, wherein the fermentation temperature is 20-35 ℃, the fermentation humidity is 75-80%, and cutting the fermented finished product to obtain a coconut gel crude product;
(3) heating the crude coconut gel product in water to 60-70 deg.C, stopping heating, keeping the temperature for 3-7min, adding flavoring agent into the crude coconut gel product, and soaking for 20-30min to obtain coconut gel.
Further, in the step (1), the volume ratio of the coconut water, the glucose solution, the pineapple juice or the dragon fruit juice is 1:3-9: 6-15.
Furthermore, the volume ratio of the coconut water, the glucose solution and the pineapple juice is 1:3-5: 10-15.
Furthermore, the volume ratio of the coconut water to the glucose solution to the dragon fruit juice is 1:5-9: 6-10.
Further, the concentration of the glucose solution is 8-12 g/L.
According to the method, the carbon source in the fermentation culture medium is enriched through the reasonable volume ratio of the coconut water to the glucose solution to the pineapple juice or the dragon fruit juice, the yield of the coconut gel and the fiber content in the coconut gel are improved after the inoculation of the acetobacter xylinum seed solution, the fiber pore size with the proper size is formed in the coconut gel, the subsequent permeation and adsorption of a flavoring agent are facilitated, and the further reasonable proportion of the fermentation culture medium prevents acidic substances from appearing in the coconut gel, so that the taste is reduced or the treatment process is increased.
Further, in the step (1), the preparation method of the pineapple juice comprises the following steps: 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.
The preparation method of the pineapple juice can improve the juice yield of the pineapple juice, can improve the sugar content of the pineapple juice by squeezing juice and then using cellulase for reaction, and can play a role in color protection by adding the ascorbic acid and the citric acid, thereby ensuring the bright color of the coconut gel.
Further, in the step (2), the dragon fruit juice is prepared by peeling dragon fruits, wrapping peeled pulp with gauze, squeezing and juicing, collecting dragon fruit juice, adding 0.03-0.07% of tea polyphenol and 0.011-0.015% of anhydrous sodium sulfite according to the mass of the dragon fruit juice, and mixing to obtain the dragon fruit juice.
The preparation method of the dragon fruit juice can effectively remove strange peculiar smell in the dragon fruit, and maximally retain the color and sugar of the dragon fruit, thereby improving the yield of the coconut gel and the fiber content in the coconut gel.
Further, in the step (3), the flavoring agent comprises 5-10% of xylitol, 3-8% of stevioside, 10-15% of menthol and the balance of water in percentage by weight.
Further, the mass ratio of the flavoring agent to the crude coconut gel is 1.5-2.5: 1.
The treatment in the step (3) of the invention can remove excessive fiber, improve the taste of the finished product, and accelerate the permeation of the flavoring agent into the coconut gel structure due to reasonable flavoring agent proportion.
Further, in the step (3), the soaking temperature is 30-40 ℃.
Further, the inoculation amount of the acetobacter xylinum seed liquid is 5-8% of the mass of the fermentation medium.
Furthermore, the coconut water is juice obtained by breaking shells of coconut.
Further, the acetobacter xylinum is from the institute of microbiology of the academy of sciences of china.
Compared with the prior art, the invention has the beneficial effects that:
according to the method, the coconut gel is heated and then soaked by the flavoring agent, so that the sweet taste of the coconut gel can be improved, the mouthfeel of the coconut gel can be improved, the coconut gel is crisp, delicious, fine and smooth, and no residue is left in the eating process.
The preparation method of the dragon fruit juice and the pineapple juice can improve the content of sugar in the dragon fruit juice and the pineapple juice, is beneficial to improving the yield of coconut gel, keeps the colors of the dragon fruit juice and the pineapple juice in the fermentation process, does not generate brown stain to cause the color and luster of finished products to be reduced, and can play a role in prolonging the quality guarantee period of the finished products by respectively adding the ascorbic acid, the citric acid, the anhydrous sodium sulfite and the tea polyphenol into the dragon fruit juice and the pineapple juice.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
The acetobacter xylinum adopted in the invention is from the institute of microbiology of academy of sciences of China.
EXAMPLE 1A method for preparing coconut gel
(1) 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 according to the weight of the peeled pineapple, reacting for 50min, filtering, collecting the filtered pineapple juice, adding 0.01% ascorbic acid and 0.1% citric acid according to the mass of the filtered pineapple juice, and mixing to obtain the pineapple juice.
(2) Mixing coconut water, glucose solution with concentration of 8g/L and pineapple juice according to a volume ratio of 1:3:10 to prepare a fermentation medium;
(3) inoculating acetobacter xylinum seed liquid to a fermentation culture medium, wherein the inoculation amount of the acetobacter xylinum seed liquid is 5% of the mass of the fermentation culture medium, fermenting for 72 hours, the fermentation temperature is 20 ℃, the fermentation humidity is 75%, and cutting the fermented finished product to obtain a coconut gel crude product;
(4) heating the coconut gel crude product in water, heating to 60 ℃, stopping heating, keeping the temperature for 3min, adding the kept coconut gel crude product into a flavoring agent, and soaking for 20min, wherein the soaking temperature is 30 ℃, the flavoring agent comprises 5% of xylitol, 3% of stevioside, 10% of menthol and the balance of water in percentage by weight, and the mass ratio of the flavoring agent to the coconut gel crude product is 1.5:1, so as to prepare the coconut gel.
Example 2A method for preparing coconut gel
(1) Peeling pineapple, cutting the peeled pineapple into pieces, squeezing to obtain juice, collecting pineapple juice, mixing the pineapple juice with pineapple residues, adding cellulase with the weight ratio of 1:0.02 according to the weight of the peeled pineapple, reacting for 70min, filtering, collecting the filtered pineapple juice, adding 0.05% of ascorbic acid and 0.15% of citric acid according to the mass of the filtered pineapple juice, and mixing to obtain the pineapple juice.
(2) Mixing coconut water, a glucose solution with the concentration of 12g/L and pineapple juice according to the volume ratio of 1:5:15 to prepare a fermentation medium;
(3) inoculating acetobacter xylinum seed liquid to a fermentation culture medium, wherein the inoculation amount of the acetobacter xylinum seed liquid is 8% of the mass of the fermentation culture medium, fermenting for 120 hours, the fermentation temperature is 35 ℃, the fermentation humidity is 80%, and cutting the fermented finished product to obtain a coconut gel crude product;
(4) heating the crude coconut gel product in water, heating to 70 ℃, stopping heating, keeping the temperature for 7min, adding the crude coconut gel product after heat preservation into a flavoring agent, and soaking for 30min, wherein the soaking temperature is 40 ℃, the flavoring agent comprises 10% of xylitol, 8% of stevioside, 15% of menthol and the balance of water in percentage by weight, and the mass ratio of the flavoring agent to the crude coconut gel product is 2.5:1, so as to prepare the coconut gel.
EXAMPLE 3A method for preparing coconut gel
(1) Peeling pineapple, cutting the peeled pineapple into pieces, squeezing to obtain juice, collecting pineapple juice, mixing the pineapple juice with pineapple residues, adding cellulase with the weight ratio of 1:0.014 according to the weight of the peeled pineapple, reacting for 60min, filtering, collecting the filtered pineapple juice, adding 0.03% of ascorbic acid and 0.13% of citric acid according to the mass of the filtered pineapple juice, and mixing to obtain the pineapple juice.
(2) Mixing coconut water, 10g/L glucose solution and pineapple juice according to the volume ratio of 1:4:13 to prepare a fermentation medium;
(3) inoculating acetobacter xylinum seed liquid to a fermentation culture medium, wherein the inoculation amount of the acetobacter xylinum seed liquid is 6.5% of the mass of the fermentation culture medium, fermenting for 96 hours, the fermentation temperature is 28 ℃, the fermentation humidity is 77%, and cutting the fermented finished product to obtain a coconut gel crude product;
(4) heating the coconut gel crude product in water, heating to 65 ℃, stopping heating, keeping the temperature for 5min, adding the heat-kept coconut gel crude product into a flavoring agent, and soaking for 25min, wherein the soaking temperature is 35 ℃, the flavoring agent comprises 8% of xylitol, 6% of stevioside, 13% of menthol and the balance of water in percentage by weight, and the mass ratio of the flavoring agent to the coconut gel crude product is 2:1, so that the coconut gel is prepared.
Example 4A method for preparing coconut gel
(1) 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 1:0.014 according to the weight of the peeled pineapple for reacting for 60min, filtering, collecting the filtered pineapple juice, adding 0.03% of ascorbic acid and 0.13% of citric acid according to the mass of the filtered pineapple juice, and mixing to obtain the pineapple juice.
(2) Mixing coconut water, 10g/L glucose solution and pineapple juice according to the volume ratio of 1:4:13 to prepare a fermentation medium;
(3) inoculating acetobacter xylinum seed liquid to a fermentation culture medium, wherein the inoculation amount of the acetobacter xylinum seed liquid is 6.5% of the mass of the fermentation culture medium, fermenting for 96 hours, the fermentation temperature is 28 ℃, the fermentation humidity is 77%, and cutting the fermented finished product to obtain a coconut gel crude product;
(4) heating the coconut gel crude product in water, heating to 70 ℃, stopping heating, keeping the temperature for 7min, adding the coconut gel crude product after heat preservation into a flavoring agent, and soaking for 30min, wherein the soaking temperature is 40 ℃, the flavoring agent comprises 10% of xylitol, 8% of stevioside, 15% of menthol and the balance of water in percentage by weight, and the mass ratio of the flavoring agent to the coconut gel crude product is 2.5:1, so as to prepare the coconut gel.
Example 5A method for preparing coconut gel
(1) The preparation method of dragon fruit juice comprises peeling dragon fruit, wrapping the peeled pulp with gauze, squeezing to obtain juice, collecting dragon fruit juice, adding 0.03% of tea polyphenols and 0.011% of anhydrous sodium sulfite according to the weight of dragon fruit juice, and mixing to obtain dragon fruit juice.
(2) Mixing coconut water, glucose solution with concentration of 8g/L and dragon fruit juice according to a volume ratio of 1:5:6 to prepare a fermentation medium;
(3) inoculating acetobacter xylinum seed liquid to a fermentation culture medium, wherein the inoculation amount of the acetobacter xylinum seed liquid is 5% of the mass of the fermentation culture medium, fermenting for 72 hours, the fermentation temperature is 20 ℃, the fermentation humidity is 75%, and cutting the fermented finished product to obtain a coconut gel crude product;
(4) heating the coconut gel crude product in water, heating to 60 ℃, stopping heating, keeping the temperature for 3min, adding the kept coconut gel crude product into a flavoring agent, and soaking for 20min, wherein the soaking temperature is 30 ℃, the flavoring agent comprises 5% of xylitol, 3% of stevioside, 10% of menthol and the balance of water in percentage by weight, and the mass ratio of the flavoring agent to the coconut gel crude product is 1.5:1, so as to prepare the coconut gel.
EXAMPLE 6A method of preparing coconut gel
(1) The preparation method of the dragon fruit juice comprises the steps of peeling the dragon fruit, wrapping the peeled pulp with gauze, squeezing and juicing, collecting the squeezed dragon fruit juice, adding 0.07% of tea polyphenol and 0.015% of anhydrous sodium sulfite according to the mass of the dragon fruit juice, and mixing to obtain the dragon fruit juice.
(2) Mixing coconut water, a 12g/L glucose solution and dragon fruit juice according to a volume ratio of 1:9:10 to prepare a fermentation medium;
(3) inoculating acetobacter xylinum seed liquid to a fermentation culture medium, wherein the inoculation amount of the acetobacter xylinum seed liquid is 8% of the mass of the fermentation culture medium, fermenting for 120h, the fermentation temperature is 35 ℃, the fermentation humidity is 80%, and cutting the fermented finished product to obtain a coconut gel crude product;
(4) heating the crude coconut gel product in water, heating to 70 ℃, stopping heating, keeping the temperature for 7min, adding the crude coconut gel product after heat preservation into a flavoring agent, and soaking for 30min, wherein the soaking temperature is 40 ℃, the flavoring agent comprises 10% of xylitol, 8% of stevioside, 15% of menthol and the balance of water in percentage by weight, and the mass ratio of the flavoring agent to the crude coconut gel product is 2.5:1, so as to prepare the coconut gel.
Example 7A method for preparing coconut gel
(1) The preparation method of dragon fruit juice comprises peeling dragon fruit, wrapping the peeled pulp with gauze, squeezing to obtain juice, collecting dragon fruit juice, adding 0.05% tea polyphenols and 0.013% anhydrous sodium sulfite according to the weight of dragon fruit juice, and mixing to obtain dragon fruit juice.
(2) Mixing coconut water, a glucose solution with the concentration of 10g/L and dragon fruit juice according to the volume ratio of 1:7:8 to prepare a fermentation medium;
(3) inoculating acetobacter xylinum seed liquid to a fermentation culture medium, wherein the inoculation amount of the acetobacter xylinum seed liquid is 6.5% of the mass of the fermentation culture medium, fermenting for 96 hours, the fermentation temperature is 28 ℃, the fermentation humidity is 77%, and cutting the fermented finished product to obtain a coconut gel crude product;
(4) heating the coconut gel crude product in water, heating to 65 ℃, stopping heating, keeping the temperature for 5min, adding the heat-kept coconut gel crude product into a flavoring agent, and soaking for 25min, wherein the soaking temperature is 35 ℃, the flavoring agent comprises 8% of xylitol, 6% of stevioside, 13% of menthol and the balance of water in percentage by weight, and the mass ratio of the flavoring agent to the coconut gel crude product is 2:1, so that the coconut gel is prepared.
Example 8A method for preparing coconut gel
(1) The preparation method of dragon fruit juice comprises peeling dragon fruit, wrapping the peeled pulp with gauze, squeezing to obtain juice, collecting dragon fruit juice, adding 0.05% tea polyphenols and 0.013% anhydrous sodium sulfite according to the weight of dragon fruit juice, and mixing to obtain dragon fruit juice.
(2) Mixing coconut water, 10g/L glucose solution and dragon fruit juice according to the volume ratio of 1:7:8 to prepare a fermentation medium;
(3) inoculating acetobacter xylinum seed liquid to a fermentation culture medium, wherein the inoculation amount of the acetobacter xylinum seed liquid is 6.5% of the mass of the fermentation culture medium, fermenting for 96 hours, the fermentation temperature is 28 ℃, the fermentation humidity is 77%, and cutting the fermented finished product to obtain a coconut gel crude product;
(4) heating the coconut gel crude product in water, heating to 60 ℃, stopping heating, keeping the temperature for 3min, adding the heat-kept coconut gel crude product into a flavoring agent, and soaking for 20min, wherein the soaking temperature is 30 ℃, the flavoring agent comprises 5% of xylitol, 3% of stevioside, 10% of menthol and the balance of water in percentage by weight, and the mass ratio of the flavoring agent to the coconut gel crude product is 1.5:1, so as to prepare the coconut gel.
Comparative example 1
On the basis of the embodiment 3, the proportion of the fermentation medium is adjusted, and specifically: mixing coconut water, a glucose solution with the concentration of 10g/L and pineapple juice according to the volume ratio of 1:10:10 to prepare a fermentation medium.
Comparative example 2
On the basis of the embodiment 3, the preparation method of the pineapple juice is adjusted, and specifically comprises the following steps: peeling pineapple, cutting the peeled pineapple into pieces, adding cellulase with the weight ratio of 1:0.014 according to the weight of the peeled pineapple for reacting for 60min, squeezing and juicing, collecting pineapple juice, filtering, collecting the filtered pineapple juice, adding 0.03% of anhydrous sodium sulfite and 0.13% of tea polyphenol according to the mass of the filtered pineapple juice, and mixing to obtain the pineapple juice.
Comparative example 3
Taking the crude coconut gel prepared in example 3 on the basis of example 3, and adjusting a heating method, specifically heating the crude coconut gel in water, heating to 85 ℃, stopping heating, keeping the temperature for 10min, adding the crude coconut gel after heat preservation into a flavoring agent, and soaking for 25min, wherein the soaking temperature is 35 ℃, the flavoring agent comprises 8% of xylitol, 6% of stevioside, 13% of menthol and the balance of water in percentage by weight, and the mass ratio of the flavoring agent to the crude coconut gel is 2:1, so as to prepare the coconut gel.
Comparative example 4
On the basis of example 3, the crude coconut gel prepared in example 3 is taken, and the mixture ratio of the flavoring agent is adjusted, specifically: heating the coconut gel crude product in water, heating to 65 ℃, stopping heating, keeping the temperature for 5min, adding the kept coconut gel crude product into a flavoring agent, and soaking for 25min, wherein the soaking temperature is 35 ℃, the flavoring agent comprises 15% of xylitol, 15% of stevioside, 15% of menthol and the balance of water in percentage by weight, and the mass ratio of the flavoring agent to the coconut gel crude product is 2:1, so as to prepare the 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: heating the coconut gel crude product in water, heating to 65 ℃, stopping heating, keeping the temperature for 5min, adding the kept coconut gel crude product into a flavoring agent, and soaking for 40min, wherein the soaking temperature is 50 ℃, the flavoring agent comprises 8% of xylitol, 6% of stevioside, 13% of menthol and the balance of water in percentage by weight, and the mass ratio of the flavoring agent to the coconut gel crude product is 2:1, so as to prepare the coconut gel.
Comparative example 6
On the basis of the embodiment 7, the proportion of the fermentation medium is adjusted, and specifically: mixing coconut water, 10g/L glucose solution and dragon fruit juice at a volume ratio of 1:12:10 to obtain the fermentation medium.
Comparative example 7
On the basis of the embodiment 7, the preparation method of the dragon fruit juice is adjusted, and specifically comprises the following steps: the preparation method of the dragon fruit juice comprises the steps of peeling the dragon fruit, directly squeezing and juicing the peeled pulp, collecting the squeezed dragon fruit juice, adding 0.05% of citric acid and 0.013% of anhydrous sodium sulfite according to the mass of the dragon fruit juice, and mixing to obtain the dragon fruit juice.
Comparative example 8
On the basis of example 7, the crude coconut gel prepared in example 7 was taken, and the mixture ratio of the flavoring agent was adjusted, specifically: heating the coconut gel crude product in water, heating to 65 ℃, stopping heating, keeping the temperature for 5min, adding the heat-kept coconut gel crude product into a flavoring agent, and soaking for 25min, wherein the soaking temperature is 35 ℃, the flavoring agent comprises 15% of xylitol, 15% of stevioside, 15% of menthol and the balance of water in percentage by weight, and the mass ratio of the flavoring agent to the coconut gel crude product is 2:1, so that the coconut gel is prepared.
Comparative example 9
On the basis of example 7, the crude coconut gel obtained in example 7 was taken and the infusion parameters of the flavoring agents were adjusted, specifically: heating the coconut gel crude product in water, heating to 65 ℃, stopping heating, keeping the temperature for 5min, adding the heat-kept coconut gel crude product into a flavoring agent, and soaking for 40min, wherein the soaking temperature is 50 ℃, the flavoring agent comprises 8% of xylitol, 6% of stevioside, 13% of menthol and the balance of water in percentage by weight, and the mass ratio of the flavoring agent to the coconut gel crude product is 2:1, so that the coconut gel is prepared.
Test example 1
The coconut gels obtained in examples 1 to 8 and comparative examples 1 to 9 were examined for yield and tensile strength.
Tensile strength was measured using a texture analyzer with reference to ISO 37-4.
Examples 1-4 and comparative examples 1-5 contained pineapple juice, and the results are shown in Table 1; examples 5-8 and comparative examples 6-9 contained dragon fruit juice and the results are shown in table 2.
TABLE 1
Figure BDA0003581852170000091
Figure BDA0003581852170000101
TABLE 2
Name (R) 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 result shows that the preparation method of the coconut gel 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 invention has the advantages of Q elasticity and moderate chewiness, and is beneficial to transportation. Adjusting the component ratios in the fermentation media in comparative example 1 and comparative example 6 resulted in a decrease in yield because the sugar and acetobacter xylinum contained in the fermentation media of the present invention were fermented, and the yield of coconut gel could be increased in combination with the fermentation temperature, humidity and time of the present invention; comparative examples 2 and 7 respectively change the preparation method of the pineapple juice and the dragon fruit juice, so that the nutrient content in the pineapple juice and the dragon fruit juice is reduced, meanwhile, in the comparative example 7, the gauze is not used for wrapping, and the dragon fruit seeds are crushed during the squeezing process, so that the prepared coconut gel has slight peculiar smell, and in the comparative example 3, the heating parameter of the crude coconut gel product is changed, so that excessive fibers in the coconut gel are softened, and the tensile strength is obviously reduced, so that the taste of the finished product is further reduced; comparative examples 4, 5, 8 and 9 change the ratio of the flavoring agent and the soaking parameters, respectively, resulting in a decrease in the mouthfeel of the finished product; the flavoring agent can improve the mouthfeel of the coconut gel and quickly permeate into the coconut gel through reasonable proportioning, and because the coconut gel contains a large amount of water, too much flavoring agent permeates into the coconut gel to change the osmotic pressure in the coconut gel, so that the mouthfeel and chewiness are deteriorated, and the soaking parameters of the flavoring agent can be changed to quickly permeate into the coconut gel without damaging the fiber structure in the coconut gel.
Test example 2 sensory evaluation
The coconut gels obtained in examples 1 to 8 and comparative examples 1 to 9 were subjected to sensory evaluation, 170 persons were randomly selected and divided into 17 groups, and evaluation was scored from both appearance and taste.
TABLE 3 Scoring criteria
Figure BDA0003581852170000111
TABLE 4
Figure BDA0003581852170000112
Figure BDA0003581852170000121
TABLE 5
Name (R) Mouthfeel (fen) Color and luster (fen) Total score of
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
Experimental results show that the coconut gel prepared by the method is moderate in sweet taste and cool feeling, has obvious Q elasticity during chewing, does not melt residues after being chewed for 5s, is transparent in colloid, does not have obvious spots, and is uniform and bright in color. Comparative example 1 the proportion of the fermentation medium was changed, and as the fiber structure inside the coconut gel was changed, the taste was reduced and the color was also changed; the comparative example 2 changes the preparation method of the pineapple juice, and the preparation method of the pineapple juice can not only ensure that the pineapple juice does not change color in the long-time fermentation process, but also improve the content of pigment and nutrient components in the pineapple juice; comparative example 3 the heating method of coconut gel was adjusted, resulting in excessive softening of fibers in coconut gel, reduced mouthfeel, and corresponding softness and collapse of appearance; comparative example 4 and comparative example 5 change the ratio of the flavoring agent and the soaking parameters, respectively, resulting in the decreased mouthfeel of the coconut gel and the decreased sparkling and glittering degree of the colloid due to the permeation of excessive sugar; comparative example 6 the proportion of the fermentation medium is changed, and as the fiber structure in the coconut gel is changed, the taste is reduced and the color is changed; comparative example 7 the preparation method of dragon fruit juice is changed, the preparation method of the invention can prevent the dragon fruit seeds from being broken to cause the peculiar smell of the finished product, and can ensure that the prepared dragon fruit juice does not change color in the long-time fermentation process; comparative example 8 and comparative example 9, where the ratio of the flavoring agent and the soaking parameters were changed, respectively, resulted in a decrease in the mouthfeel of coconut gel, a decrease in the glittering and translucent degree of colloid due to the permeation of excessive sugar, and a decrease in the color of the finished product.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

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.
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