CN103156046B - Coconut meat candy and production method thereof - Google Patents
Coconut meat candy and production method thereof Download PDFInfo
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- CN103156046B CN103156046B CN201310115567.9A CN201310115567A CN103156046B CN 103156046 B CN103156046 B CN 103156046B CN 201310115567 A CN201310115567 A CN 201310115567A CN 103156046 B CN103156046 B CN 103156046B
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Abstract
The invention relates to a coconut meat candy and a production method of the coconut meat candy. The production method comprises the steps of performing coarse grinding and fine crushing on selected fresh coconut meat after washing, and then carrying out shearing emulsification to obtain highly emulsified coconut meat pulp; mixing the highly emulsified coconut meat pulp, glucose syrup, white granulated sugar, candy additive and salt to prepare coconut meat syrup, and then preparing the coconut meat candy by the traditional candy manufacturing process. According to the production method of the coconut meat candy, the fresh coconut meat is utilized to be directly processed into the highly emulsified coconut meat pulp which replaces coconut milk used as the raw material of the traditional coconut candy production, rich and healthful nutritional ingredients in the coconut meat are utilized, the obtained coconut meat candy is rich in coconut flavor, and compared with the traditional coconut candy, the taste of the coconut meat candy is closer to the fragrance of the coconut fruit, and besides, the coconut meat is added, the sugar content per unit volume in the candy is reduced, the coconut meat candy has good chewing effect, and high economic and nutritive values, and the production process of the coconut meat candy is simple.
Description
Technical field
The invention belongs to food processing field, relate to a kind of candy and production method thereof, specifically a kind of coconut meat sugar and production method thereof of utilizing the direct processing of fresh coconut meat.
Background technology
The pulp of coconut is that coconut meat contains fructose, glucose, sucrose, fat, nutrition dietary fiber, vitamin and the vegetable protein etc. useful, abundant to health, there is unique, strong coconut palm fragrance and higher nutritive value, food processing enterprises are all being devoted to research and develop coconut series food for a long time, as: coconut milk, coconut candy, coconut palm biscuit, cocoanut jam etc.
Coconut candy is a kind of confectionery processing take coconut meat as primary raw material, has retained original fragrance and flavor and the nutrition of coconut meat, has that mouthfeel is fragrant sliding, a feature such as aromatic strongly fragrant, the unique flavor of coconut palm.
The production of tradition coconut candy is mainly basic raw material by coconut milk (or being coconut milk), glucose syrup, white granulated sugar, then adds some food additives (as: lecithin, monoglyceride, sucrose ester etc.), salt etc., and production and processing becomes coconut candy.
At present, the technical characteristics that tradition coconut candy is produced is the preparation of raw material coconut milk, first choose fresh coconut meat, after manual cleaning, carry out coarse crushing, utilize piston type squeezer, the coconut meat expression separation after coarse crushing is gone out to coconut milk (55%) and degreasing shredded coconut stuffing (45%), coconut milk is for the production of coconut candy, degreasing shredded coconut stuffing is mainly regarded auxiliary material in poultry and livestock feed processing, and economic worth is low, or directly abandoned.Because degreasing shredded coconut stuffing contains the abundant nutrition dietary fiber composition useful to human body (15～20% left and right), in coconut candy production process, coconut raw material is all confined to the Coconut Juice that coconut meat is squeezed out, the nutrition dietary fiber containing in coconut meat and a small amount of fat, protein are not utilized, cause the waste of nutrient loss and economic worth, can not embody better original fragrance and flavor and the nutrition of coconut.
Summary of the invention
The object of the invention is provides a kind of coconut meat sugar and production method thereof for the deficiencies in the prior art, adopt ultra-fine shearing to pulverize process technology, fresh coconut meat is directly processed, be prepared into high emulsification coconut meat slurry, produce take high emulsification coconut meat slurry as raw material again, gained coconut meat palmyra palm is aromatic strongly fragrant, taste approaches the fragrance of the former fruit of coconut more than traditional coconut candy, and sugar content reduces, there is good chewing property of mouth, make full use of and contain the nutrition dietary fiber favourable to health, there is higher economic worth and nutritive value.
The technical solution adopted in the present invention:
A kind of coconut meat sugar, to become coconut meat sugar syrup with salt mixing preparation by high emulsification coconut meat slurry, glucose syrup, white granulated sugar, additive of candy, then make coconut meat sugar by traditional sugar refining technology, wherein the content of each component is by weight percentage: high emulsification coconut meat slurry 50～60%, glucose syrup 20～35%, white granulated sugar 15～25%, additive of candy 0.1～0.5%, salt 0.1%, and one of the degree of above-mentioned each component is percentage hundred; Described high emulsification coconut meat slurry is to choose fresh coconut meat to carry out coarse crushing after cleaning, then pressing the weight of coconut meat mixes the coconut meat after 70～90% water and coarse crushing, then be that 30～50 objects are sheared sieve to carry out one-level fine powder broken by fineness, then be that 80～100 objects shearing sieves carry out the ultra-fine shearing pulverizing of secondary by fineness, being that 200 objects shearing sieves carry out three grades of emulsification pretreatments by fineness, obtain high emulsification coconut meat slurry.
Described additive of candy is monoglyceride or lecithin.
A production method for above-mentioned coconut meat sugar, its concrete steps are as follows:
1, choose fresh coconut meat and carry out coarse crushing after cleaning, then pressing the weight of coconut meat mixes the coconut meat after 70～90% water and coarse crushing, then be that 30～50 objects are sheared sieve to carry out one-level fine powder broken by fineness, then be that 80～100 objects shearing sieves carry out the ultra-fine shearing pulverizing of secondary by fineness, being that 200 objects shearing sieves carry out three grades of emulsification pretreatments by fineness, obtain high emulsification coconut meat slurry.
2, by proportioning, high emulsification coconut meat slurry, glucose syrup, white granulated sugar, additive of candy and salt are mixed and obtains coconut meat sugar syrup, then under the condition of heating, stir off, when syrup temp reaches 145～155 ℃ of degree, water content obtains massecuite while being less than 4%, cooling massecuite roll forming punch forming is obtained to sugar grain, after sugar grain is cooled to room temperature, carry out exterior and interior packing, finally obtain coconut meat sugar finished product.
The present invention utilizes fresh coconut meat to be directly processed into high emulsification coconut meat slurry, substitute traditional coconut candy raw materials for production coconut milk, utilize fully nutritional labeling abundant, useful to health in coconut meat, gained coconut meat palmyra palm is aromatic strongly fragrant, and taste approaches the fragrance of the former fruit of coconut more than traditional coconut candy, and has added coconut meat, in candy unit volume, sugar content reduces, have good chewing property of mouth, have higher economic worth and nutritive value, its production technology is simple.
The specific embodiment
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.Following examples are used for illustrating the present invention, but are not used for limiting the scope of the invention.The method of unreceipted actual conditions in the following example, conventionally according to normal condition, or the condition of advising according to manufacturer.
Embodiment mono-
1, high emulsification coconut meat slurry preparation
Choose the old coconut in Xiangshui County and remove outer coconut palm clothing, taking out coconut meat cleans through squirrel-cage Spray-cleaning Machine, insert again dry pan and carry out coarse crushing, then pressing the weight of coconut meat mixes the coconut meat after 70% water and coarse crushing, drop into ultra-fine shearing grinding machining system and carry out three grades of pulverizing, emulsification: be first that 30～50 objects are sheared sieve to carry out one-level fine powder broken by fineness, then be that 80～100 objects shearing sieves carry out the ultra-fine shearing pulverizing of secondary by fineness, being that 200 objects shearing sieves carry out three grades of emulsification pretreatments by fineness, obtain high emulsification coconut meat slurry.
2, the preparation of coconut meat sugar
Get high emulsification coconut meat slurry 59kg, glucose syrup 20.4kg, white granulated sugar 20kg, monoglyceride 0.3kg, lecithin 0.2kg, salt 0.1kg mix allotment and obtain coconut meat sugar syrup, then insert and stir infusion in digester, when syrup temp reaches 145～155 ℃ of degree, water content obtains massecuite while being less than 4%, massecuite is cooled to 60～65 ℃ to carry out roll forming punching press (cutting) moulding and obtains sugar grain, after sugar grain is cooled to room temperature, carry out exterior and interior packing, finally obtain coconut meat sugar finished product.
Embodiment bis-
1, high emulsification coconut meat slurry preparation
Choose the old coconut in Xiangshui County and remove outer coconut palm clothing, taking out coconut meat cleans through squirrel-cage Spray-cleaning Machine, insert again dry pan and carry out coarse crushing, then pressing the weight of coconut meat mixes the coconut meat after 90% water and coarse crushing, drop into ultra-fine shearing grinding machining system and carry out three grades of pulverizing, emulsification: be first that 30～50 objects are sheared sieve to carry out one-level fine powder broken by fineness, then be that 80～100 objects shearing sieves carry out the ultra-fine shearing pulverizing of secondary by fineness, being that 200 objects shearing sieves carry out three grades of emulsification pretreatments by fineness, obtain high emulsification coconut meat slurry.
2, the preparation of coconut meat sugar
Get high emulsification coconut meat slurry 55kg, glucose syrup 24.4kg, white granulated sugar 20kg, monoglyceride 0.3kg, lecithin 0.2kg, salt 0.1kg mix allotment and obtain coconut meat sugar syrup, then insert and stir infusion in digester, when syrup temp reaches 145～155 ℃ of degree, water content obtains massecuite while being less than 4%, massecuite is cooled to 60～65 ℃ to carry out roll forming punching press (cutting) moulding and obtains sugar grain, after sugar grain is cooled to room temperature, carry out exterior and interior packing, finally obtain coconut meat sugar finished product.
Embodiment tri-
1, high emulsification coconut meat slurry preparation
Choose the old coconut in Xiangshui County and remove outer coconut palm clothing, taking out coconut meat cleans through squirrel-cage Spray-cleaning Machine, insert again dry pan and carry out coarse crushing, then pressing the weight of coconut meat mixes the coconut meat after 85% water and coarse crushing, drop into ultra-fine shearing grinding machining system and carry out three grades of pulverizing, emulsification: be first that 30～50 objects are sheared sieve to carry out one-level fine powder broken by fineness, then be that 80～100 objects shearing sieves carry out the ultra-fine shearing pulverizing of secondary by fineness, being that 200 objects shearing sieves carry out three grades of emulsification pretreatments by fineness, obtain high emulsification coconut meat slurry.
2, the preparation of coconut meat sugar
Get high emulsification coconut meat slurry 50kg, glucose syrup 26.4kg, white granulated sugar 23kg, monoglyceride 0.35kg, lecithin 0.15kg, salt 0.1kg mix allotment and obtain coconut meat sugar syrup, then insert and stir infusion in digester, when syrup temp reaches 145～155 ℃ of degree, water content obtains massecuite while being less than 4%, massecuite is cooled to 60～65 ℃ to carry out roll forming punching press (cutting) moulding and obtains sugar grain, after sugar grain is cooled to room temperature, carry out exterior and interior packing, finally obtain coconut meat sugar finished product.
Get above-described embodiment gained coconut meat sugar and analyze, in 100g, acquired results is as follows:
Coconut meat sugar nutrient component meter
| Project | Energy | Protein | Fat | Carbohydrate | Dietary fiber | Sodium |
| Embodiment mono- | 1961kJ | 2.3g | 15.4g | 78g | 3.2g | 85mg |
| Embodiment bis- | 2028kJ | 2.1g | 15.6g | 82g | 2.6g | 82mg |
| Embodiment tri- | 2086kJ | 2.1g | 14.9g | 80g | 2.5g | 79mg |
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, do not departing under the prerequisite of the technology of the present invention principle; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (3)
1. a coconut meat sugar, it is characterized in that becoming coconut meat sugar syrup with salt mixing preparation by high emulsification coconut meat slurry, glucose syrup, white granulated sugar, additive of candy, then make coconut meat sugar by traditional sugar refining technology, wherein the content of each component is by weight percentage: high emulsification coconut meat slurry 50～60%, glucose syrup 20～35%, white granulated sugar 15～25%, additive of candy 0.1～0.5%, salt 0.1%, and one of the degree of above-mentioned each component is percentage hundred; Described high emulsification coconut meat slurry is to choose fresh coconut meat to carry out coarse crushing after cleaning, then pressing the weight of coconut meat mixes the coconut meat after 70～90% water and coarse crushing, then be that 30～50 objects are sheared sieve to carry out one-level fine powder broken by fineness, then be that 80～100 objects shearing sieves carry out the ultra-fine shearing pulverizing of secondary by fineness, being that 200 objects shearing sieves carry out three grades of emulsification pretreatments by fineness, obtain high emulsification coconut meat slurry.
2. coconut meat sugar according to claim 1, is characterized in that: described additive of candy is monoglyceride or lecithin.
3. a production method for coconut meat sugar claimed in claim 1, is characterized in that, its concrete steps are as follows:
1), choose fresh coconut meat and carry out coarse crushing after cleaning, then pressing the weight of coconut meat mixes the coconut meat after 70～90% water and coarse crushing, then be that 30～50 objects are sheared sieve to carry out one-level fine powder broken by fineness, then be that 80～100 objects shearing sieves carry out the ultra-fine shearing pulverizing of secondary by fineness, being that 200 objects shearing sieves carry out three grades of emulsification pretreatments by fineness, obtain high emulsification coconut meat slurry;
2), by proportioning, high emulsification coconut meat slurry, glucose syrup, white granulated sugar, additive of candy and salt are mixed and obtains coconut meat sugar syrup, then under the condition of heating, stir off, when reaching 145～155 ℃, water content, syrup temp while being less than 4%, obtains massecuite, cooling massecuite roll forming punch forming is obtained to sugar grain, after sugar grain is cooled to room temperature, carry out exterior and interior packing, finally obtain coconut meat sugar finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310115567.9A CN103156046B (en) | 2013-04-03 | 2013-04-03 | Coconut meat candy and production method thereof |
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| CN201310115567.9A CN103156046B (en) | 2013-04-03 | 2013-04-03 | Coconut meat candy and production method thereof |
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| CN103156046B true CN103156046B (en) | 2014-05-14 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018050434A1 (en) * | 2016-09-19 | 2018-03-22 | Unilever N.V. | Coconut sugar alternative |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719769B (en) * | 2014-01-08 | 2015-04-01 | 北京欧凯米特科技有限公司 | Preparation process of coco powder |
| CN108208201A (en) * | 2018-02-11 | 2018-06-29 | 海南中椰科技有限公司 | It is a kind of can chewing natural coconut oil and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073370B (en) * | 2007-06-22 | 2010-09-22 | 上海新康制药厂 | Blackthorn pear products and its production |
| CN101138431B (en) * | 2007-10-24 | 2010-06-02 | 中国热带农业科学院香料饮料研究所 | Jackfruit candies preparing method |
| CN102007997A (en) * | 2010-10-14 | 2011-04-13 | 海南大学 | Method for preparing sugared coconut flesh |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018050434A1 (en) * | 2016-09-19 | 2018-03-22 | Unilever N.V. | Coconut sugar alternative |
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