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High-fiber-content nata de coco for instant brewed milk tea

A technology of high-fiber coconut and brewing, which is applied in the field of food processing, can solve the problem of short shelf life and achieve the effects of ensuring absorption, prolonging storage time and shortening time

Inactive Publication Date: 2017-09-19
FUYANG SIJIWANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High-fiber coconuts are currently commonly used in instant milk tea, but because high-fiber coconuts must be puffed with water before consumption, their shelf life is not long

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of high-fiber nata de coco for instant brewing milk tea, its preparation method, specifically the following steps:

[0018] (1) Raw material procurement

[0019] Purchasing Hainan high-quality desiccated coconut granules for later use;

[0020] (2) Deacidification treatment

[0021] After cleaning the dried coconut fruit grains, place them in the container, add 2 times the soaking solution of the dried coconut fruit grains by weight, seal and soak for 60 minutes, and the soaking liquid is composed of sodium bicarbonate, calcium chloride, sodium sulfate, water Prepared after mixing according to the mass ratio of 30:3:2:1000; then filter, remove the soaking solution, add 5 times the water of dried coconut fruit mass fraction, and heat at 130°C and 0.15MPa under high temperature and high pressure environment for 30 minutes to obtain decoction Sour coconut fruit grains; after soaking in the soaking solution, it can effectively promote the water absorption and swell...

Embodiment 2

[0027] A kind of high-fiber nata de coco for instant brewing milk tea, its preparation method, specifically the following steps:

[0028] (1) Raw material procurement

[0029] Purchasing Hainan high-quality desiccated coconut granules for later use;

[0030] (2) Deacidification treatment

[0031] After cleaning the dried coconut fruit grains, place them in the container, add 2 times the soaking solution of the dried coconut fruit grains by weight, seal and soak for 70 minutes, and the soaking liquid is composed of sodium bicarbonate, calcium chloride, sodium sulfate, water Prepared after mixing according to the mass ratio of 40:5:4:1200; then filter, remove the soaking solution, add 5 times the water of dried coconut fruit mass fraction, and heat for 40 minutes at 130°C and 0.15MPa under high temperature and high pressure environment to obtain decoction Sour coconut fruit grains; after soaking in the soaking solution, it can effectively promote the water absorption and swell...

Embodiment 3

[0037] A kind of high-fiber nata de coco for instant brewing milk tea, its preparation method, specifically the following steps:

[0038] (1) Raw material procurement

[0039] Purchasing Hainan high-quality desiccated coconut granules for later use;

[0040] (2) Deacidification treatment

[0041] After cleaning the dried coconut fruit grains, place them in the container, add 2 times the soaking solution of the dried coconut fruit grains by weight, seal and soak for 65 minutes, and the soaking liquid consists of sodium bicarbonate, calcium chloride, sodium sulfate, water Prepared after mixing according to the mass ratio of 35:4:3:1100; then filter, remove the soaking solution, add 5 times the water of dried coconut fruit mass fraction, and heat at 130°C and 0.15MPa under high temperature and high pressure environment for 35 minutes to obtain decoction Sour coconut fruit grains; after soaking in the soaking solution, it can effectively promote the water absorption and swelling...

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PUM

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Abstract

The invention relates to high-fiber-content nata de coco for instant brewed milk tea. The high-fiber-content nata de coco for the instant brewed milk tea is specifically prepared by the following steps: (1), purchasing raw materials; (2), carrying out deacidification treatment; and (3), carrying out embrittlement treatment. The nata de coco is saccharified and embrittled by using saccharifying liquid and embrittling liquid, and bacteriostatic capabilitied of components, including glucose, sodium citrate and so on, are utilized so as to ensure saccharification and embrittlement effects while effectively enhancing antimicrobial activity of the high-fiber-content nata de coco. Tests have proven that the high-fiber-content nata de coco for the instant brewed milk tea provided by the invention has very beneficial capability for resisting bacterium growth at room temperature so that storage life of the high-fiber-content nata de coco can be greatly extended so as to effectively reduce usage of antibacterial additives; and thus, the high-fiber-content nata de coco for the instant brewed milk tea is healthier.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a high-fiber coconut fruit for instant brewing milk tea. Background technique [0002] High-fiber nata de coco, also known as coconut gel, is made from coconut water through acetic acid fermentation process. High-fiber coconut fiber has very small molecules and can retain a lot of water. Its color can be white, milky white or yellow-brown depending on the culture medium. [0003] High-fiber nata de coco is a food with low calorie content, good taste, beauty and weight loss effects, and is deeply loved by consumers. High-fiber coconuts are currently commonly used in instant milk tea, but because high-fiber coconuts must be puffed with water before consumption, their shelf life is not long. Contents of the invention [0004] In order to solve the above problems, the invention provides a high-fiber nata de coco for instant brewing milk tea. [0005] The pres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156
CPCA23C9/156
Inventor 席家友刘洪侠席伟伟
Owner FUYANG SIJIWANG FOOD
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