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Ginger juice coconut powder and preparation method thereof

A technology of coconut powder and ginger juice, which is applied in the direction of food ingredients as taste improvers, food ingredients as odor improvers, food ingredients as taste improvers, etc. It can solve the lack of nutritional value, the taste is not refreshing enough, and cannot fully reflect Coconut and ginger flavors and other issues, to achieve long shelf life, suitable for promotion, and maintain the effect of the original flavor

Inactive Publication Date: 2018-10-19
海南春光食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are very few coconut powders available in the market, and the compound processed products of ginger juice coconut powder with ginger, especially sand ginger, are very few. Moreover, the existing ginger juice coconut powder is generally directly made from the pulp of coconut and ginger or their extracts. However, it is not only not refreshing enough to fully reflect the flavor of coconut and ginger, but also lacks nutritional value and cannot well meet the needs of consumers.

Method used

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  • Ginger juice coconut powder and preparation method thereof

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preparation example Construction

[0026] A kind of ginger juice coconut powder preparation method that the present invention proposes, comprises the following steps:

[0027] 1) Preparation of ginger powder:

[0028] Wash the fresh sand ginger, add water to grind it, and then concentrate it to a water content of 20% to 30%. For the first time, add cellulase, α-amylase and sand ginger pulp and mix well. The added amount of the cellulase The amount of α-amylase added is 2 to 10% of the mass of sand ginger pulp, the enzymolysis temperature is controlled at 35 to 45°C, and the enzymolysis time is 30 minutes to 30 minutes. 3h, squeeze ginger juice after enzymolysis, filter, add pectinase, xanthan gum and ginger juice for the second time and mix well, the amount of pectinase added is 5-10% of the mass of sand ginger pulp, yellow ginger The amount of raw gum added is 1-5% of the mass of sand ginger pulp, the enzymolysis temperature is controlled at 30-40°C, the enzymolysis is stirred at a constant temperature, and t...

Embodiment 1

[0034] A preparation method of ginger juice coconut powder, comprising the following steps:

[0035] 1) Preparation of ginger powder:

[0036] Wash fresh ginger, add water to grind, and then concentrate to ginger pulp with a water content of 20%. Add cellulase, α-amylase and ginger pulp for the first time and mix well. The addition of cellulase The amount is 2% of the mass of sand ginger pulp, the amount of α-amylase added is 5% of the mass of sand ginger pulp, the enzymolysis temperature is controlled at 35°C, the enzymolysis is carried out with constant temperature stirring, and the enzymolysis time is 1h. Squeeze ginger juice, filter, add pectinase, xanthan gum and ginger juice for the second time and fully mix, the addition of pectinase is 10% of the quality of sand ginger pulp, and the addition of xanthan gum is 10% of the quality of sand ginger pulp 1% of the mass, the enzymolysis temperature is controlled at 30°C, the enzymolysis time is 1h, and the enzymolysis time is...

Embodiment 2

[0041] A preparation method of ginger juice coconut powder, comprising the following steps:

[0042] 1) Preparation of ginger powder:

[0043] Wash fresh ginger, add water to grind, and then concentrate to ginger pulp with a water content of 25%. Add cellulase, α-amylase and ginger pulp for the first time and mix well. The addition of cellulase The amount is 5% of the mass of sand ginger pulp, the amount of α-amylase added is 10% of the mass of sand ginger pulp, the enzymolysis temperature is controlled at 40°C, the enzymolysis is carried out with constant temperature stirring, and the enzymolysis time is 2h. Squeeze ginger juice, filter, add pectinase, xanthan gum and ginger juice for the second time and fully mix, the addition of pectinase is 5% of the quality of sand ginger pulp, and the addition of xanthan gum is 5% of the quality of sand ginger pulp 2% of the mass, the enzymolysis temperature is controlled at 40°C, and the enzymolysis time is 2 hours with constant temper...

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Abstract

The invention provides ginger juice coconut powder and a preparation method thereof. The preparation method comprises the following steps: firstly, preparing ginger powder: washing fresh sand ginger,grinding into pulp, adding alpha-amylase and uniformly mixing with the sand ginger pulp; carrying out enzymolysis, squeezing and filtering; adding pectinase, xanthan gum and uniformly mixing with theginger juice; carrying out enzymolysis, filtering, sterilizing, adding a food additive, stirring, homogenizing and carrying out high-temperature centrifugal spray to obtain the ginger powder; secondly, preparing coconut cream powder: washing fresh coconut, grinding into pulp, adding the alpha-amylase and uniformly mixing with coconut cream, carrying out enzymolysis, squeezing and filtering; addingpectinase, xanthan gum and uniformly mixing with the coconut juice, carrying out enzymolysis, filtering, sterilizing, adding the food additive, stirring, homogenizing and carrying out high-temperature centrifugal spray to obtain the coconut cream powder; mixing and burdening the ginger powder, the coconut cream powder and a sweetening agent, crushing and passing through a sieve to obtain a product. The preparation method provided by the invention maintains original flavors of the ginger juice and coconut; the obtained ginger juice coconut powder has good mouth feel and high nutritional value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to ginger juice coconut powder and a preparation method thereof. Background technique [0002] Coconut flour is rich in 18 kinds of amino acids, calcium, zinc, manganese, iron, vitamin C and other nutrients needed by the human body. It is the natural drink with the highest amino acid content in the world so far. The vitamin E contained in it can maintain the youthful vitality of women, the rich zinc can promote the development of young girls, and the magnesium can improve the circulatory system of the elderly. Traditional coconut flour is made from fresh coconut milk squeezed from fresh coconut meat, and then dried into powder by spraying. Sand ginger: Alias: three 藾, sand ginger, mountain pepper, three Naizi, three Lai, three Nai, Shan Nai. Functions and indications: promoting the circulation of air temperature, digestion, pain relief, used for fullness of the chest sept...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L33/105
CPCA23V2002/00A23L19/01A23L33/105A23V2200/16A23V2200/15A23V2200/14A23V2200/30A23V2250/21
Inventor 黄春光
Owner 海南春光食品有限公司
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