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Vacuum coconut treatment process

A technology of vacuum treatment and coconut fruit, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of high cost, low calorie, and high energy consumption, and achieve the effects of short processing time, low energy consumption, and cost saving

Inactive Publication Date: 2015-05-20
FUJIAN QUANZHOU XIDUODUO FOOD
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AI Technical Summary

Problems solved by technology

[0002] As a biosynthesized high-quality natural dietary fiber, coconut fruit has been widely recognized by the food industry in the food industry. It is low in calories, does not contain cholesterol, and has obvious physiological regulation functions on the human body; it has good plasticity. The crisp, tender, delicate and elastic unique taste is favored by consumers. The coconut fruit treatment is the key to achieve its unique taste. The traditional technology of coconut fruit is deacidified, rehydrated and embrittled by normal pressure stirring or air blowing treatment. , this treatment method takes a long time and consumes a lot of energy, which is very costly for the production of production-type coconuts

Method used

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  • Vacuum coconut treatment process

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Embodiment 1

[0021] refer to figure 1 , a coconut fruit vacuum treatment process, its concrete steps are as follows:

[0022] 1. Stir up

[0023] Pour the coconuts into the pretreatment bucket, add enough water to stir up the coconuts, so that the water in the bucket will disperse the coconuts.

[0024] 2. Rehydration, deacidification, cleaning

[0025] One-time rehydration, deacidification and cleaning: suck the stirred coconuts into the treatment tank by vacuum through the pipeline, add a certain amount of clean water, and turn on the blower to blow air on the coconuts, so that the coconuts will move violently under the action of external force. After blowing air for 20 minutes, close the vent valve, open the vacuum valve, raise the vacuum degree in the treatment tank to 500mmHg, and maintain it for 5 minutes, so that the coconut fruit will infiltrate into the clear water and discharge the acid in the coconut fruit during the intense exercise. When the water rate reaches 30%-40%, clos...

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Abstract

The invention discloses a vacuum coconut treatment process. The process comprises the following steps: diffusing, precooking, degassing, deacidifying and rehydrating, gluing and calcifying. According to the process, the coconuts are subjected to vacuum treatment by adopting a vacuum treatment tank and are subjected to air blowing by adopting an air blower, so that the acids and unpleasant odors in the coconuts are eliminated under multiple effects of heating power, vacuum and blowing force, and the coconuts fully absorb water to swell. Therefore, the coconuts are saturated, and according to the process, the coconuts are subjected to normal pressure stirring or air blowing treatment instead of deacidifying, rehydrating and embrittling in the traditional technology, so that the quality of the coconuts is stable, the treatment time is short, the energy consumption is low, and the cost is greatly saved.

Description

technical field [0001] The invention relates to a coconut fruit treatment process, in particular to a coconut fruit vacuum treatment process. Background technique [0002] As a biosynthesized high-quality natural dietary fiber, coconut fruit has been widely recognized by the food industry in the food industry. It is low in calories, does not contain cholesterol, and has obvious physiological regulation functions on the human body; it has good plasticity. The crisp, tender, delicate and elastic unique taste is favored by consumers. The coconut fruit treatment is the key to achieve its unique taste. The traditional technology of coconut fruit is deacidified, rehydrated and embrittled by normal pressure stirring or air blowing treatment. , the processing method takes a long time and consumes a lot of energy, which is very expensive for the production of production-type coconut fruit. Contents of the invention [0003] For the problems referred to above, the invention provide...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
Inventor 许庆纯谢顺才
Owner FUJIAN QUANZHOU XIDUODUO FOOD
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