Ultrathin nata de coco slurry and preparation method thereof

Abstract

The invention relates to ultrathin nata de coco slurry and a preparation method thereof. The ultrathin nata de coco slurry is prepared by talking nata de coco gel as a raw material, wherein a mean particle size of a solid matter is less than 100 microns. The preparation method of the ultrathin nata de coco slurry comprises the following steps: at first, quickly freezing the nata de coco gel; secondly, breaking the frozen nata de coco gel; thirdly, adding small particles of the broken nata de coco gel to a mixture of ice and water; fourthly, adding glycerol; and finally, preparing the ultrathin nata de coco slurry through high-pressure homogenization. Before the high-pressure homogenization, a thickening agent can be further added into the mixture of the ice and the water. The preparation method of the ultrathin nata de coco slurry provided by the invention can crush nata de coco into ultrathin particles, and can effectively prevent the ultrathin nata de coco particles from being repeatedly polymerized, so that the ultrathin nata de coco slurry with white color, stable quality and good taste and processing property can be produced. The preparation method of the ultrathin nata de coco slurry provided by the invention can be conveniently and widely applied to producing various food products.

Description

technical field [0001] The application relates to the field of food, in particular to a superfine decoction fruit slurry and a preparation method thereof. Background technique [0002] Coconut fiber fruit is a kind of cellulose gel material made of coconut water as the main raw material, which is fermented by microorganisms such as Gluconoacetobacter xylinum or Acetobacter xylinum. The trade names are coconut fiber fruit, coconut fruit, nata and so on. It has been widely used in beverages, dairy products, canned food and baked goods. At present, its application is to cut the gel film obtained by fermenting the static shallow plate into small cube particles with a side length of about 1 cm, and then add it to various foods. Because of its high purity, fine spatial network structure, and strong water-holding performance, it can provide a crispy, fruity and vegetable-like taste, and is favored by consumers. [0003] It is often necessary to use a slurry-like slurry-water mix...

AI Technical Summary

Problems solved by technology

At present, the coconut fiber fruit is used as a cubic granular product, and because the coconut fiber fruit gel has a relatively dense spatial network structure, it has high mechanical properties and high elasticity, so it is prepared into a slurry There are certain difficulties, such as incomplete crushing, stuck crushing or refining equipment, etc.

In addition, when the coconut fiber fruit is crushed to a particularly fine size, it is prone to repolymerization in the aqueous solution, so it is even more impossible to produce ultra-fine coconut fiber fruit slurry with an average particle size of solids less than 100 μm