CN101390560A

CN101390560A - Coconut ice-cream and preparation method thereof

Info

Publication number: CN101390560A
Application number: CNA2008101806128A
Authority: CN
Inventors: 熊旭华
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-11-18
Filing date: 2008-11-18
Publication date: 2009-03-25
Anticipated expiration: 2028-11-18
Also published as: CN101390560B

Abstract

The invention discloses a coconut ice cream, which is composed of 100 weight portions of ice cream and 5-30 weight portions of coconut granules; the ice cream is made of ice cream powder, coconut powder and water through even mixing and preparation, wherein, the ratio of sum of the ice cream powder and coconut powder to water is 1:2.8, while the ratio of ice cream powder to coconut powder is 7-8:1; and the coconut powder is made of coconut flesh through pepsin digestion, filtration and drying. The coconut ice cream contains the unique nutrients of coconut pulp and adopts the coconut powder through enzymatic treatment to enhance the utilization rate of nutrients in the coconut; moreover, the coconut granules enable the ice cream to have fruit taste and maintain the fragrance of coconut flesh.

Description

Coconut ice-cream and preparation method thereof

Technical field

The present invention relates to a kind of cold drink, is a kind of ice cream specifically.

Background technology

Ice cream is because its delicious flavour, nutritious, very popular, in order to satisfy people's needs, occurred now in ice cream, adding fruit, or the fruity ice cream of jam, but the ice cream of this adding fruit, fruit is not carried out deep processing and handle, make that some big molecular nutrition compositions are difficult to directly be absorbed by human body in the fruit, reduced the utilization rate of nutrition in the fruit.

Coconut, Latin formal name used at school are Cocos nucifera L., another name Xu Yu, more king's head, coconut palm wooden dipper, big coconut palm etc.Now be distributed widely in the tropical strand and the hinterland in Asia, Africa, Oceania and America.The history in existing more than 2000 year of China's plantation coconut, existing main concentrating is distributed in various places, Hainan, south, Taiwan, the Lezhou Peninsula, Guangdong, grow well in the place of China Hainan Island below height above sea level 150-200m.Coconut Juice and coconut meat contain protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin C, potassium, calcium, magnesium etc.The coconut meat look white as a jade, and fragrance is sliding crisp.It is strong that coconut meat has qi-restoratives, and beneficial gas dispels the wind, the effect of the infantile malnutrition due to digestive disturbances or intestinalparasites that disappears desinsection, and food can make us facial moist for a long time, and beneficial people's strength and tolerance are hungry, control children's and wash worm, fasciolopsiasis.But at present mostly coconut is Coconut Juice as what beverage used, and coconut meat is because partially firmly, and delicate fragrance slightly only, so utilization rate is not high, has caused the waste of resource.

Summary of the invention

The object of the present invention is to provide a kind of coconut ice-cream, by coconut flesh and ice cream are processed processing together, the ice cream of making has not only enriched the ice cream kind, and coconut flesh is fully utilized.

The invention provides coconut ice-cream is made up of the ice cream of 100 weight portions and the coconut palm fruit grain of 5-30 weight portion, described ice cream is to be stirred by dried ice cream mix, coconut palm powder and water allotment to make, wherein the weight ratio of dried ice cream mix and coconut palm powder sum of the two and water is 1:2.8, wherein the weight ratio of dried ice cream mix and coconut palm powder is 7-8:1, and described coconut palm powder is through pepsin enzymolysis, filtration and dried matter by coconut flesh.

Described coconut palm fruit grain can directly adopt the pulp grain that is cut into by coconut flesh, also can be to add in honey or the maltose liquid after coconut flesh is cut into the pulp grain, be heated to 70-90 ℃ and be incubated the saccharification pulp grain that saccharification in 30-120 minute is handled to obtain, make pulp softening and saccharification, to improve the taste and the mouthfeel of coconut palm fruit grain.

As required, can also be mixed with whipping cream in described ice cream so that taste lubrication, the weight ratio of dried ice cream mix and whipping cream is 7-13:1.

The present invention also provides the preparation method of above-mentioned coconut ice-cream, comprises following process:

(1) with the coconut flesh chopping, adds water and break into the coconut palm pulp, be heated to 90-95 ℃ again and kept this temperature 5-10 minute, be cooled to 40-46 ℃ then; Cooled coconut palm pulp, adds pepsin and carried out enzymolysis 5-6 hour to 2.0-3.0 with acid for adjusting pH value, boils then to make enzyme-deactivating, reduces to normal temperature again; The pH value of regulatory enzyme hydrolysis products is to neutrality, isolated by filtration then; It is standby that filtrate gets Powdered coconut palm powder through spray-drying;

(2) coconut palm powder and the dried ice cream mix weight ratio according to 1:7-8 is mixed, mixes with water then, wherein coconut palm powder and dried ice cream mix the two mixture and the weight ratio of water be 1:2.8, the mixture that mixes was put 15～20 minutes only;

(3) ice cream maker is cleaned up put into expanded pipe, deployed slip is poured in the machine, the operation ice cream maker is got ice cream;

(4) will take by weighing the ratio coconut palm fruit grain of ice cream gross weight 5-30%, and join in the ice cream that step (3) makes and get final product.

Used coconut palm fruit grain can be that coconut flesh is removed the pulp grain that is cut into behind the casting skin in the said method, can also be the coconut palm pulp that adopts after following method is further handled: add in honey or the maltose liquid after coconut flesh is cut into the pulp grain, be heated to 70-90 ℃ and be incubated saccharification in 30-120 minute and handle, pull the back drop out and remove unnecessary liquid glucose and cool to room temperature.

Can also be mixed with whipping cream so that taste lubrication in described step (2), the weight ratio of dried ice cream mix and whipping cream is 7-13:1.

Coconut ice-cream provided by the invention, contain coconut palm powder and coconut palm fruit grain, enriched the ice cream kind, and this ice cream is rich in the distinctive nutrition of coconut flesh, and the coconut palm powder is to adopt coconut flesh through pepsin enzymolysis and dried product, make the compositions such as high molecular weight protein that are difficult in the former coconut flesh absorbing become the nutritional labeling that low molecular amino acid, low molecular polypeptide etc. easily absorb through enzymolysis, can improve the utilization rate of nutrition in the coconut; And the coconut fruit grain makes ice cream have the mouthfeel of fruit grain, and has kept the delicate fragrance of coconut flesh; Through the fruit of the coconut palm after saccharification grain, not only increased nutrition, and coconut palm fruit grain is softening and have sweet taste, has improved it and has chewed mouthfeel.

Production method of the present invention, technology is simple, is easy to operate and control.

The specific embodiment

Below by specific embodiment the present invention is described in further detail, to help understanding content of the present invention.

Embodiment 1

The preparation method is as follows:

(1) coconut flesh is chopped into the fritter of 2-3mm.The water of getting one times of amount of fritter adding of part chopping breaks into the coconut palm pulp, is heated to 90-95 ℃ again and keeps this temperature 5-10 minute, is cooled to 40-46 ℃ then; To 2.0-3.0, the adding pepsin carries out enzymolysis 5-6 hour (its enzymolysis time can according to pepsic consumption adjustment) with the salt acid for adjusting pH value for cooled coconut palm pulp, boils then to make enzyme-deactivating, reduces to normal temperature again; The pH value of regulatory enzyme hydrolysis products is to neutrality, isolated by filtration then; It is standby that filtrate gets Powdered coconut palm powder through spray-drying.

(2) coconut palm powder and the dried ice cream mix part by weight according to 1:7-8 is mixed, mixes with water then, wherein coconut palm powder and dried ice cream mix the two mixture and the part by weight of water be 1:2.8, the mixture that mixes was put 15～20 minutes only;

Embodiment 2

Used as different from Example 1 coconut palm fruit grain preparation as follows: honey or maltose add the solution that forms 60-80% (wt%) in the entry, after coconut flesh being cut into the pulp grain of 2-3mm size, be added in honey or the maltose liquid, be heated to 70-90 ℃ and be incubated saccharification in 30-120 minute and handle, pull the back drop out and remove unnecessary liquid glucose and cool to room temperature.

Embodiment 3

Also simultaneously add in water in step (2) as different from Example 1 that whipping cream mixes so that taste lubrication, the weight ratio of dried ice cream mix and whipping cream is 7-13:1.

Claims

1, a kind of coconut ice-cream, form by the ice cream of 100 weight portions and the coconut palm fruit grain of 5-30 weight portion, described ice cream is to be stirred by dried ice cream mix, coconut palm powder and water allotment to make, wherein the weight ratio of dried ice cream mix and coconut palm powder sum of the two and water is 1:2.8, wherein the weight ratio of dried ice cream mix and coconut palm powder is 7-8:1, and described coconut palm powder is through pepsin enzymolysis, filtration and dried matter by coconut flesh.

2, coconut ice-cream as claimed in claim 1 is characterized in that: described coconut palm fruit grain is the pulp grain that is cut into by coconut flesh.

3, coconut ice-cream as claimed in claim 1 is characterized in that: described coconut palm fruit grain is to add in honey or the maltose liquid after coconut flesh is cut into the pulp grain, is heated to 70-90 ℃ and be incubated 30-120 minute, and the saccharification pulp grain that obtains is handled in saccharification.

4, as described coconut ice-cream one of in the claim 1 to 3, it is characterized in that: also be mixed with whipping cream in the described ice cream, the weight ratio of dried ice cream mix and whipping cream is 7-13:1.

5, the preparation method of the described coconut ice-cream of a kind of claim 1 is characterized in that comprising following process:

(2) coconut palm powder and the dried ice cream mix part by weight according to 1:7-8 is mixed, mixes with water then, wherein coconut palm powder and dried ice cream mix the two mixture and the weight ratio of water be 1:2.8, the mixture that mixes was left standstill 15～20 minutes;

(4) take by weighing the coconut palm fruit grain of the ratio of ice cream gross weight 5-30%, join in the ice cream that step (3) makes and get final product.

6, the preparation method of coconut ice-cream as claimed in claim 5 is characterized in that the preparation as follows of described coconut palm fruit grain: after coconut flesh is removed casting skin, be cut into the pulp grain.

7, the preparation method of coconut ice-cream as claimed in claim 5, it is characterized in that the preparation as follows of described coconut palm fruit grain: after coconut flesh is cut into the pulp grain, add in honey or the maltose liquid, be heated to 70-90 ℃ and be incubated saccharification in 30-120 minute and handle, pull the back drop out and remove unnecessary liquid glucose and cool to room temperature.

8, as the preparation method of described coconut ice-cream one of in the claim 5 to 7, it is characterized in that: also add whipping cream in described step (2), the weight ratio of dried ice cream mix and whipping cream is 7-13:1.