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Shredded coconut stuffing and preparation method and application thereof

A technology of coconut pulp and coconut milk, which is applied in the direction of food science, can solve the problems of great influence on the taste of coconut pulp, poor product quality, weak coconut fragrance, etc., and achieve the effect of fine taste, mellow texture and rich coconut aroma.

Inactive Publication Date: 2019-04-12
SOUTH CHINA INST OF COLLABORATIVE INNOVATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the traditional coconut desiccation process is mostly to crush the coconut meat and extract the fat and then process it with the remaining coconut meal. The desiccated coconut produced in this way is called desiccated coconut, which is basically fragrance-free and has a very light coconut fragrance; and The fiber in coconut meat has a great influence on the taste of minced coconut, and the product quality is very poor

Method used

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  • Shredded coconut stuffing and preparation method and application thereof
  • Shredded coconut stuffing and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A preparation method of shredded coconut, comprising the following steps:

[0039] (1) Peel the fresh coconut after shelling, collect the coconut meat and coconut water, cut the coconut meat into pieces and press together with the coconut water to form coconut milk, then dry it with hot air in an oven at 45°C for 4 hours to obtain the initial shredded coconut A, The water content in the shredded coconut is 2.5wt%;

[0040] (2) Weigh 20g of the initial minced coconut A sample, fill it in a subcritical fluid extraction device, use a mixed solution of n-butane and propane (1:1, v / v) as the extraction solvent, and the ratio of solid to liquid is 1:3 , the pressure is 0.4MPa, and the coconut oil is extracted under the condition of 30° C.; the number of extractions is 3 times, and the extraction time is 30 minutes. After the extraction is completed, the mixture is separated from the solid and liquid, and the solid is collected and dried at 45° C. for 2 hours to obtain shredd...

Embodiment 2

[0043] A preparation method of shredded coconut, comprising the following steps:

[0044] (1) Peel the fresh coconut after shelling, collect the coconut meat and coconut water, cut the coconut meat into pieces and press together with the coconut water to form coconut milk, then dry it with hot air in a 45°C oven for 5 hours to obtain the initial minced coconut A, The water content in the shredded coconut is 1.2wt%;

[0045] (2) Weigh 20g of the initial shredded coconut A sample, fill it in a subcritical fluid extraction device, use propane as the extraction solvent, and use propane as the extraction solvent at a material-to-liquid ratio of 1:4, a pressure of 0.6MPa, and a temperature of 40°C. Coconut oil is extracted; the number of extractions is 3 times, and the extraction time is 30 minutes. After the extraction is completed, the mixture is separated from the solid and liquid, and the solid is collected and dried at 45° C. for 3 hours to obtain shredded coconut B, wherein t...

Embodiment 3

[0048] A preparation method of shredded coconut, comprising the following steps:

[0049] (1) Peel the fresh coconut after shelling, collect the coconut meat and coconut water, cut the coconut meat into pieces and press together with the coconut water to form coconut milk, then dry it with hot air in a 45°C oven for 4 hours to obtain the initial minced coconut A, The water content in the shredded coconut is 1.7wt%;

[0050] (2) Weigh 20g of the initial minced coconut A sample, fill it in a subcritical fluid extraction device, use n-butane as the extraction solvent, and use n-butane as the extraction solvent at a material-liquid ratio of 1:2, a pressure of 0.4MPa, and a temperature of 30°C. The coconut oil is extracted; the number of extractions is 4 times, and the extraction time is 40 minutes. After the extraction is completed, the mixture is separated from the solid and liquid, and the solid is collected and dried at 45°C for 2 hours to obtain shredded coconut B, wherein th...

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Abstract

The invention provides shredded coconut stuffing and a preparation method and application thereof. The shredded coconut stuffing is prepared from the coconut meat and coconut water. The method mainlyrelates to the steps of squeezing, defatting, microwave enzymolysis, drying and the like. The shredded coconut stuffing provided by the invention is milky white. A subcritical extraction technique isadopted, so that nutrient components of coconuts can be reserved to the maximum extent. Through an enzymolysis technique, cellulose is softened, so that the eating mouth feel of the shredded coconut stuffing is improved. The shredded coconut stuffing provided by the invention is mellow in texture, rich in coconut fragrance, fine and smooth in mouth feel, and rich in nutrients, can be directly eaten, and can also be used for making beverages, instant foods and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a shredded coconut and its preparation method and application. Background technique [0002] Coconut is a perennial monocotyledonous evergreen tree belonging to Palmaceae. It is an important tropical woody oil crop in my country, integrating economic value and ornamental value. Coconut has high nutritional value. Coconut meat is rich in protein, fat and carbohydrates. It can be eaten raw or squeezed oil, and can also be processed into dried coconut, shredded coconut, desiccated coconut and other products; while coconut water is rich in Vitamin B and vitamin C, essential amino acids and various mineral elements. [0003] At present, the traditional coconut desiccation process is mostly to crush the coconut meat and extract the fat and then use the remaining coconut meal to process it. The desiccated coconut produced in this way is called desiccated coconut, wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00
CPCA23L19/00A23L19/09
Inventor 杨继国王波王语嫣任杰娄文勇
Owner SOUTH CHINA INST OF COLLABORATIVE INNOVATION
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