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Method for preparing low-temperature concentrated coconut milk

A technology of low-temperature concentration and coconut milk, which is applied in food preparation, function of food ingredients, food science, etc., to achieve the effect of simple operation, large processing capacity, and reduced oil-water stratification

Active Publication Date: 2014-02-19
COCONUT RES INST OF CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is still no way to economically and quickly concentrate coconut milk under low temperature conditions

Method used

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  • Method for preparing low-temperature concentrated coconut milk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Take an 18-month-old coconut, remove the shell, seed coat and coconut water, and then grind 90Kg of fresh coconut meat in a shredded machine. Put the shredded coconut meat into a mesh bag, put it into a press barrel, and then put the press barrel into a milking machine to squeeze to obtain 30Kg of coconut milk. The coconut milk is filtered with a 100-mesh screen for concentration.

[0033] (2) Take 20Kg of the prepared coconut milk and place it in the hopper of a disc centrifuge, keep the centrifugal pressure at 20bar, the speed at 10000r / min, centrifuge for 30min, and keep the temperature at 25°C, the upper layer obtained after centrifugation The solution is low temperature concentrated coconut milk 6Kg. The water content of the concentrated coconut milk is 25%, the total solid content is 71%, and the concentration efficiency is 0.67Kg / min.

Embodiment 2

[0035] (1) Take an 18-month-old coconut, remove the shell, seed coat and coconut water, and grind 120Kg of fresh coconut meat in a wedge-template grinder and a roller press. Put the shredded coconut meat into a mesh bag, put it into a press barrel, and then put the press barrel into a milking machine to squeeze to obtain 50Kg of coconut milk. The coconut milk is filtered with a 100-mesh screen for concentration.

[0036] (2) Take 40Kg of the prepared coconut milk, put it in the whey separator, keep the centrifugal speed at 3000r / min, the whey outlet pressure at 35bar, centrifuge for 5min, keep the temperature at 25°C, and the demulsification obtained after centrifugation Clear solution is concentrated coconut milk 16Kg. The water content of this concentrated coconut milk is 30%, and total solid content is 72%, and concentration efficiency is 8Kg / min.

Embodiment 3

[0038] (1) Take an 18-month-old coconut, remove the shell, seed coat and coconut water, and then grind 240Kg of fresh coconut meat in a screw press. Put the shredded coconut meat into a mesh bag, put it into a press barrel, and then put the press barrel into a milking machine to squeeze to obtain 64Kg of coconut milk. The coconut milk is filtered with a 100-mesh screen for concentration.

[0039] (2) Take 50Kg of coconut milk that has been prepared, put it in a decanter centrifuge, keep the speed at 4000r / min, the differential speed is 10r / min, the centrifugation time is 1min, and the temperature is kept at 25°C. After centrifugation, the dehydrated The solution is concentrated coconut milk 14Kg. The water content of this concentrated coconut milk is 26%, and total solid content is 70%, and concentration efficiency is 50Kg / min.

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PUM

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Abstract

The invention discloses a method for preparing low-temperature concentrated coconut milk. The method comprises the following steps: under the condition of room temperature, crushing coconut meat, further squeezing to obtain coconut milk, and finally putting the coconut into a centrifugal machine to be centrifuged so as to obtain the concentrated coconut milk. The method is rapid in concentration speed and high in concentration efficiency, no any preservative or seasoner is added, and the original favor and nutrition of the coconut milk is not affected. The method is performed under a low temperature condition, and compared with the conventional vacuum rotation concentrated coconut milk, the coconut milk produced by using the method is prevented from brown stain, is milky white in color, and has faint fragrance of fresh coconut.

Description

technical field [0001] The invention relates to a method for concentrating coconut milk under low temperature conditions. Background technique [0002] Coconut milk is a natural beverage rich in oil, protein, minerals and other nutrients obtained from fresh coconut meat after grinding and pressing. It has a unique coconut flavor and is very popular among consumers. Coconut milk is called concentrated coconut milk after removing 25-50% of the water, which is mainly used in deep processing to produce coconut juice drinks; used as ingredients in food factories to produce coconut-flavored foods: ice cream, yogurt, drinks, chocolate, puffed food, candy, Biscuits, fillings, pastries, etc.; used in the catering industry to directly cook coconut-flavored foods such as: nasi lemak, curry, hot pot soup base, etc., and can be used to prepare desserts such as: coconut milk sago, coconut milk bird's nest, coffee mate and beverages. [0003] At present, the main method of concentrating ...

Claims

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Application Information

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IPC IPC(8): A23L2/08A23L1/212A23L19/00
CPCA23L2/08A23L2/52A23L19/09A23L33/00A23V2002/00A23V2200/30A23V2200/08
Inventor 陈卫军桂青禤小凤邓福明
Owner COCONUT RES INST OF CHINESE ACAD OF TROPICAL AGRI SCI
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