CN104287000A - Flesh coconut juice preparation and production process thereof - Google Patents
Flesh coconut juice preparation and production process thereof Download PDFInfo
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- CN104287000A CN104287000A CN201310294967.0A CN201310294967A CN104287000A CN 104287000 A CN104287000 A CN 104287000A CN 201310294967 A CN201310294967 A CN 201310294967A CN 104287000 A CN104287000 A CN 104287000A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses a flesh coconut juice. The flesh coconut juice comprises the following ingredients in parts by weight: water 70-90, coconut flesh 5-20, high fiber Nata de coco 3-8, white granulated sugar 5-15, sodium caseinate 0.2-0.8, glyceryl monostearate 0.05-0.2, sucrose fatty acid esters 0.005-0.02, sodium carboxymethyl cellulose 0.05-0.2, Beta-cyclodextrin 0.01-0.03, and sodium D-isoascorbate 0.005-0.02. The invention also discloses a production process of the flesh coconut juice. The invention has the following outstanding advantages that the a production line type production technique is adopted and mature coconuts are selected as the raw materials; the coconut juice tastes very delicious and is mellow in coconut fragrance, and the rich nutrients of the coconut flesh can be maintained as much as possible.
Description
Technical field
The present invention relates to a kind of beverage, concrete a kind of coconut-meat preparation and manufacturing technique method thereof.
Background technology
Coconut milk is the extraction juice of the fruit coconut palm fruit of babassu cocoanut tree.Juice is clear as water, and quite fresh and sweet, sparkling and crystal-clear bright, cool, thirst-quenching.Coconut Juice contains the mineral matters such as abundant potassium, magnesium, and its composition is similar to intracellular fluid, can correct dehydration and electrolyte disturbance, reaches the effect of inducing diuresis to reduce edema; Coconut meat and Coconut Juice all have the effect killing Enterozoa, drink its juice and can drive away fasciolopsis and tapeworm, be used for clinical, and not only curative effect is reliable, and has no side effect, and is desirable destroying parasites for curing malnutrition food; Coconut Juice is containing the trace element of carbohydrate, fat, protein, growth hormone, vitamin and a large amount of needed by human in addition, often drinks, and the beneficial people's strength of energy, supplement intracellular fluid, expanding blood volume, skin care, has conditioning skin and losing effect.
But fresh original coconut milk is fewer after all, if take out filling, will inevitably be destroyed it and ask and active ingredient; Be unfavorable for transport if stored with coconut and preserve.In addition at the forest zone or the scenic spot that abound with coconut, people have arbitrarily abandoned the coconut finishing off coconut milk, are the serious waste of resource.Existing coconut milk beverage, owing to only noting taste when production, does not note the protection of coconut meat nutritional labeling, its most nutritional labeling is lost.
Summary of the invention
The object of the invention is the deficiency existed for the above prior art, provide a kind of raw material sources extensive, energy-conserving and environment-protective and, nutritious and taste good coconut-meat.
Another object of the present invention is to provide a kind of coconut-meat manufacturing technique method.
In order to achieve the above object, the present invention is achieved in that a kind of coconut-meat, and it is made by comprising following parts by weight component:
Water 70-90, coconut meat 5-20, high microsteping coconut palm fruit 3-8, white granulated sugar 5-15, caseinic acid receive 0.2-0.8, glycerin monostearate 0.05-0.2, sucrose fatty ester 0.005-0.02, sodium carboxymethylcellulose 0.05-0.2, cycloheptaamylose 0.01-0.03, D-araboascorbic acid sodium 0.005-0.02.
A manufacturing technique method for coconut-meat, it comprises the steps:
(1) coconut meat is squeezed the juice: get in coconut meat and water placement juice extractor by above-mentioned parts by weight proportioning and squeeze the juice, obtain coconut milk feed liquid;
(2) allocate: coconut milk feed liquid is dropped in blending vat, be heated to 80-85 DEG C, add the white granulated sugar of above-mentioned parts by weight, high microsteping coconut palm fruit successively, caseinic acid receive, glycerin monostearate, sucrose fatty ester, sodium carboxymethylcellulose, cycloheptaamylose and D-araboascorbic acid sodium, limit is added and is heated while stirring, remains on 80 DEG C-85 DEG C until raw material dissolves completely;
(3) homogeneous: be 80-85 DEG C in temperature by the feed liquid after allotment, pressure is homogeneous under the condition of 25Mpa;
(4) filling: the feed liquid after homogeneous is carried out filling at 80-85 DEG C;
(5) sterilization: the product after filling is put into sterilization kettle sterilization, wherein, sterilization temperature 121 DEG C, pressure are 0.15-0.2Mpa, and constant temperature 18 minutes, by high temperature killing pathogenic bacteria.
Described coconut meat is made a living ripe old coconut meat.The feature of the Coconut Juice that old coconut meat is squeezed out constantly draws effective nutritional labeling of inner coconut milk at the coconut meat layer of coconut in the process continuing aging growth in coconut husk of maturation, finally make the Coconut Juice water content in coconut husk far less than the content of general coconut, the sweet-smelling remaining Coconut Juice of the old coconut palm high degree of this selection and nutritional labeling, effectively ensure that the mouthfeel characteristic of pulp Coconut Juice beverage.
In described (1) step, coconut meat is first soaked in water cleaning, then coconut meat is filtered dry rear plane Rong power blader Rong, and plane is made tiny thread, is conducive to pulp of squeezing the juice.
In described (1) step, coconut-meat feed liquid centrifuge will be separated, collect the feed liquid by 300 order nets.
In described (1) step, the part by weight of water and coconut meat controls to be advisable 4-8: 1, the coconut-meat taste that obtains like this best and filling after nutriment be applicable to the human body demand of a day the most.
Wherein, described high microsteping coconut palm fruit is also referred to as coconut gel.It is nutrition with coconut water, the fibrous polysaccharaide (Ce11ulose) utilizing acetic fermentation process to make.This high microsteping coconut palm fruit fiber molecule is very little, can water conservation in a large number, and its color can be white, milky or yellowish-brown according to the difference of culture medium.Market generally there is sale.
Described coconut-meat also comprises Chinese medical extract 10-20 weight portion.Described Chinese medical extract is made up of the traditional Chinese medicinal components comprising following weight portion:
Root of kudzu vine 30-40 part, fruit of Chinese wolfberry 5-10 part, longan 3-8 part, hawthorn 4-8 part, Radix Glycyrrhizae 5-12 part, spirulina 3-8 part, mulberry leaf 10-23 part, honey 10-20 part.
The preparation method of described Chinese medical extract comprises the following steps: by the root of kudzu vine of the above parts by weight, the fruit of Chinese wolfberry, longan, hawthorn, Radix Glycyrrhizae, spirulina, mulberry leaf, put into Chinese medicine extracting tank, add 200-350 part pharmaceutical purpose pure water, heating keeps micro-2-4h that boils, with 200-350 order filter-cloth filtering; The dregs of a decoction add 200-300 part pharmaceutical purpose pure water again, and heating keeps micro-1-2h that boils, and with 200-350 order filter-cloth filtering, merge secondary filtrate, add honey, proceed to vacuum concentration pot, being evaporated to moisture content is the thick liquid of 25-35%.
Containing effective active compositions such as abundant plant complex polysaccharide, flavonoids, free amino acid, vitamin and various trace elements in described Chinese medical extract, above-claimed cpd can play well and protect liver, nourishing the liver, develop immunitypty, the function of relieve the effect of alcohol, sobering up.Can play while improving coconut milk taste, immunity moderation function, increase the resistance against diseases of body; Protection liver cell, promotes that liver cell is repaired and liver cell regeneration, prevention fatty liver; Activate body alcohol metabolism enzyme, acceleration of alcohol metabolism, reduce alcohol to the toxic action of liver, prevent alcoholic liver and play the function of relieving the effect of alcohol, sobering up.
Described Chinese medical extract directly adds when (3) step homogeneous and carries out homogeneous.
Compared with prior art, the present invention has following outstanding advantages: between whole production process 80-85 DEG C, effectively can keep the taste of coconut, and can not destroy various nutritional labeling in fruit juice; Pipeline system production technology, the old coconut palm of selected growth and maturity is cooked raw material; Coconut Juice not only excellent in taste, coconut palm is aromatic thick but also the nutritional labeling that coconut meat is abundant saved from damage to get off as much as possible, and tool plays well and protects liver, nourishing the liver, develop immunitypty, the function of relieve the effect of alcohol, sobering up.
Accompanying drawing explanation
Fig. 1 is the schematic flow sheet of coconut-meat manufacturing technique method of the present invention;
Detailed description of the invention
Below in conjunction with the drawings and specific embodiments, the invention will be further described, it should be noted that, embodiment does not form the restriction to application claims protection domain.
Embodiment 1
A kind of coconut-meat, it is made by comprising following parts by weight component:
Water 71, coconut meat 6, high microsteping coconut palm fruit 3, white granulated sugar 6, caseinic acid receive 0.3, glycerin monostearate 0.06, sucrose fatty ester 0.006, sodium carboxymethylcellulose 0.06, cycloheptaamylose 0.015, D-araboascorbic acid sodium 0.006.
Embodiment 2
A kind of coconut-meat, it is made by comprising following parts by weight component:
Water 89, coconut meat 19, high microsteping coconut palm fruit 8, white granulated sugar 14, caseinic acid receive 0.7, glycerin monostearate 0.19, sucrose fatty ester 0.019, sodium carboxymethylcellulose 0.19, cycloheptaamylose 0.025, D-araboascorbic acid sodium 0.019.
Embodiment 3
A kind of coconut-meat, it is made by comprising following parts by weight component:
Water 75-85, coconut meat 8-14, high microsteping coconut palm fruit 4-6, white granulated sugar 7-13, caseinic acid receive 0.3-0.6, glycerin monostearate 0.08-0.12, sucrose fatty ester 0.005-0.02, sodium carboxymethylcellulose 0.05-0.2, cycloheptaamylose 0.01-0.03, D-araboascorbic acid sodium 0.005-0.02.
Embodiment 4
A kind of coconut-meat, it is made by comprising following parts by weight component:
Drinking water 80, coconut meat 10, high microsteping coconut palm fruit 4, white granulated sugar 9, caseinic acid receive 0.5, glycerin monostearate 0.1, sucrose fatty ester 0.01, sodium carboxymethylcellulose 0.1, cycloheptaamylose 0.02, D-araboascorbic acid sodium 0.01.
Embodiment 5
The manufacturing technique method of above-mentioned coconut-meat, it comprises the steps:
(1) coconut meat is squeezed the juice: coconut meat is first soaked in water cleaning, then coconut meat is filtered dry rear plane Rong power blader Rong, plane is made tiny thread, is conducive to pulp of squeezing the juice, get in coconut meat and water placement juice extractor by above-mentioned parts by weight proportioning and squeeze the juice, obtain coconut-meat feed liquid; Coconut-meat feed liquid centrifuge will be separated, collect the feed liquid by 300 order nets.Wherein, the mass ratio of water and coconut meat controls to be advisable at 5:1, the coconut-meat taste that obtains like this best and filling after nutriment be applicable to the human body demand of a day the most.
(2) allocate: coconut-meat feed liquid is dropped in blending vat, be heated to 85 DEG C, add the white granulated sugar of above-mentioned parts by weight, high microsteping coconut palm fruit successively, caseinic acid receives, glycerin monostearate, sucrose fatty ester, sodium carboxymethylcellulose, cycloheptaamylose, D-araboascorbic acid sodium, limit is added and is heated (remaining on 85 DEG C) while stirring until raw material dissolves completely;
(3) homogeneous: by the coconut-meat 85 DEG C after allotment, pressure is homogeneous under the condition of 25Mpa;
(4) filling: the feed liquid after homogeneous is carried out filling and sealing at 85 DEG C by automatic filling sealing machine;
(5) sterilization: the product after filling is put into sterilization kettle sterilization, wherein, sterilization temperature 121 DEG C, intensification 8 minutes, pressure 0.15Mpa constant temperature 18 minutes, cooling 12 minutes.
(6) cool: the product that sterilization is good is cooled to less than 40 DEG C.
(7), inspection ensures: product sterilization cooled stacking neat (limit for height 10 layers), place and to carry out 100% after 7 days and strike tank inspection and see if there is microorganism swell or Seepage; Pack through verified product by specification requirement.
Embodiment 6
The manufacturing technique method of above-mentioned coconut-meat, as shown in Figure 1, it comprises the steps:
(1) coconut meat is squeezed the juice: coconut meat is first soaked in water cleaning, then the coconut meat (having the coconut meat electing 85% as) of 80-90% is filtered dry rear plane Rong power blader Rong, plane is made tiny thread, be conducive to pulp of squeezing the juice, get the coconut meat of 80-90% and water by above-mentioned parts by weight proportioning to place in juice extractor and squeeze the juice, obtain coconut milk feed liquid; Coconut milk feed liquid centrifuge will be separated, collect the feed liquid by 300 order nets.Wherein, the mass ratio of water and coconut meat controls to be advisable 7: 1, the coconut-meat taste that obtains like this best and filling after nutriment be applicable to the human body demand of a day the most.Carry out granulation after the coconut meat soaking and washing of remaining 10-20 is clean, make the coconut meat grain that particle diameter is 1-3mm, can keep nutritional labeling and the taste of coconut meat like this, and have and chew strength, taste is very special.The ratio of coconut meat and granulation coconut meat of squeezing the juice can be implemented in the above-described embodiments, can obtain more taste.
(2) allocate: coconut milk feed liquid is dropped in blending vat, be heated to 83 DEG C, add the white granulated sugar of above-mentioned parts by weight, high microsteping coconut palm fruit successively, caseinic acid receives, glycerin monostearate, sucrose fatty ester, sodium carboxymethylcellulose, cycloheptaamylose, D-araboascorbic acid sodium and coconut meat grain, limit is added and is heated while stirring, remains on 83 DEG C until raw material dissolves completely;
(3) homogeneous: keep temperature to be 83 DEG C the coconut milk after allotment, pressure is homogeneous under the condition of 25Mpa;
(4) filling: the feed liquid after homogeneous is carried out filling and sealing at 83 DEG C by automatic filling sealing machine;
(5) sterilization: the product after filling is put into sterilization kettle sterilization, wherein, constant temperature 18 minutes, cooling 12 minutes under sterilization temperature 121 DEG C, intensification 8 minutes, pressure 0.2Mpa.
(6) cool: the product that sterilization is good is cooled to less than 40 DEG C.
(7), inspection ensures: product sterilization cooled stacking neat (limit for height 10 layers), place and to carry out 100% after 7 days and strike tank inspection and see if there is microorganism swell or Seepage; Pack through verified product by specification requirement.
Through inspection, about energy content 185kJ in the every 100g of coconut-meat of the present invention, moisture 71.8g, protein 1g, fat 1.3g, dietary fiber 2.7g, carbohydrate 8g, thiamine 0.003mg, riboflavin 0.003mg, niacin 0.1mg, potassium 175mg, sodium 28mg, calcium 0.5mg, magnesium 25mg, iron 0.8mg, manganese 0.01mg, zinc 0.42mg, copper 0.09mg, phosphorus 30mg; Catergen mg; Substantially the original nutritional labeling of coconut meat is remained, its good mouthfeel.
Embodiment 7
A kind of coconut-meat, it is made by comprising following parts by weight component:
Water 71, coconut meat 6, high microsteping coconut palm fruit 3, white granulated sugar 6, caseinic acid receive 0.3, glycerin monostearate 0.06, sucrose fatty ester 0.006, sodium carboxymethylcellulose 0.06, cycloheptaamylose 0.015, D-araboascorbic acid sodium 0.006, Chinese medical extract 10.
Embodiment 8
A kind of coconut-meat, it is made by comprising following parts by weight component:
Water 89, coconut meat 19, high microsteping coconut palm fruit 8, white granulated sugar 14, caseinic acid receive 0.7, glycerin monostearate 0.19, sucrose fatty ester 0.019, sodium carboxymethylcellulose 0.19, cycloheptaamylose 0.025, D-araboascorbic acid sodium 0.019, Chinese medical extract 20.
Embodiment 9
A kind of coconut-meat, it is made by comprising following parts by weight component:
Water 75-85, coconut meat 8-14, high microsteping coconut palm fruit 4-6, white granulated sugar 7-13, caseinic acid receive 0.3-0.6, glycerin monostearate 0.08-0.12, sucrose fatty ester 0.005-0.02, sodium carboxymethylcellulose 0.05-0.2, cycloheptaamylose 0.01-0.03, D-araboascorbic acid sodium 0.005-0.02, Chinese medical extract 13-18.
Embodiment 10
A kind of coconut-meat, it is made by comprising following parts by weight component:
Drinking water 80, coconut meat 10, high microsteping coconut palm fruit 4, white granulated sugar 9, caseinic acid receive 0.5, glycerin monostearate 0.1, sucrose fatty ester 0.01, sodium carboxymethylcellulose 0.1, cycloheptaamylose 0.02, D-araboascorbic acid sodium 0.01, Chinese medical extract 15.
Embodiment 11
Described Chinese medical extract is made up of the traditional Chinese medicinal components comprising following weight portion:
The root of kudzu vine 30 parts, the fruit of Chinese wolfberry 5 parts, longan 3 parts, hawthorn 4 parts, 5 parts, Radix Glycyrrhizae, spirulina 3 parts, 10 parts, mulberry leaf, honey 10 parts.
Embodiment 12
Described Chinese medical extract is made up of the traditional Chinese medicinal components comprising following weight portion:
The root of kudzu vine 40 parts, the fruit of Chinese wolfberry 10 parts, longan 8 parts, hawthorn 8 parts, 12 parts, Radix Glycyrrhizae, spirulina 8 parts, 23 parts, mulberry leaf, honey 20 parts.
Embodiment 13
Described Chinese medical extract is made up of the traditional Chinese medicinal components comprising following weight portion:
The root of kudzu vine 35 parts, the fruit of Chinese wolfberry 8 parts, longan 5 parts, hawthorn 5 parts, 9 parts, Radix Glycyrrhizae, spirulina 5 parts, 18 parts, mulberry leaf, honey 15 parts.
Embodiment 14
The preparation method of described Chinese medical extract comprises the following steps: by the root of kudzu vine of the above parts by weight, the fruit of Chinese wolfberry, longan, hawthorn, Radix Glycyrrhizae, spirulina and mulberry leaf, put into Chinese medicine extracting tank, add 200 parts of pharmaceutical purpose pure water, heating keeps micro-2h that boils, with 200 order filter-cloth filterings; The dregs of a decoction add 200 parts of pharmaceutical purpose pure water again, and heating keeps micro-1h that boils, and with 200 order filter-cloth filterings, merge secondary filtrate, proceed to vacuum concentration pot, add honey, being evaporated to moisture content is 25% thick liquid.
Embodiment 15
The preparation method of described Chinese medical extract comprises the following steps: by the root of kudzu vine of the above parts by weight, the fruit of Chinese wolfberry, longan, hawthorn, Radix Glycyrrhizae, spirulina and mulberry leaf, put into Chinese medicine extracting tank, add 350 parts of pharmaceutical purpose pure water, heating keeps micro-4h that boils, with 350 order filter-cloth filterings; The dregs of a decoction add 300 parts of pharmaceutical purpose pure water again, and heating keeps micro-2h that boils, and with 350 order filter-cloth filterings, merge secondary filtrate, proceed to vacuum concentration pot, add honey, being evaporated to moisture content is 35% thick liquid.
Embodiment 16
The preparation method of described Chinese medical extract comprises the following steps: by the root of kudzu vine of the above parts by weight, the fruit of Chinese wolfberry, longan, hawthorn, Radix Glycyrrhizae, spirulina and mulberry leaf, put into Chinese medicine extracting tank, add 300 parts of pharmaceutical purpose pure water, heating keeps micro-2h that boils, with 300 order filter-cloth filterings; The dregs of a decoction add 250 parts of pharmaceutical purpose pure water again, and heating keeps micro-1.5h that boils, and with 300 order filter-cloth filterings, merge secondary filtrate, proceed to vacuum concentration pot, add honey, being evaporated to moisture content is 30% thick liquid.
Described Chinese medical extract directly adds when (3) step homogeneous and carries out homogeneous.
Containing effective active compositions such as abundant plant complex polysaccharide, flavonoids, free amino acid, vitamin and various trace elements in described Chinese medical extract, above-claimed cpd can play well and protect liver, nourishing the liver, develop immunitypty, the function of relieve the effect of alcohol, sobering up.Can play while improving coconut milk taste, immunity moderation function, increase the resistance against diseases of body, containing abundant plant polyose in composition, polysaccharide can improve the nonspecific cellular immune function of body, and body specific humoral immunity function can be promoted, improve the ability of low imperial germ, poisoning intrusion; Protection liver cell, promotes that liver cell is repaired and liver cell regeneration, prevention fatty liver, and honey can provide energy to prepare for the metabolic activity of liver, and hepatic tissue can be stimulated to regenerate, and plays the effect of repairing damage.Animal's liver degree of impairment can be reflected by the change of detection ALT (ALT), aspartate amino transferase (AST), glutamyl transpeptidase (γ-GT), TBA (TBA).Zoopery confirms, apply formula of the present invention and adds each dosage group of white wine and compare with white wine experimental model group, and ALT, AST, γ-GT, TBA activity is obvious lower than experimental model group, illustrates that formula of the present invention has certain protective effect to liver; Activate body alcohol metabolism enzyme, acceleration of alcohol metabolism, reduce alcohol to the toxic action of liver, prevent alcoholic liver and play the function of relieving the effect of alcohol, sobering up, daidzin in the composition root of kudzu vine, it can decompose acetaldehyde toxicity, suppresses stomach to the absorption of alcohol, promotes metabolism and the excretion of alcohol in blood.Aloe has protection alcohol dehydrogenase activity, and highly active enzyme system can rapidly by ethanol decomposition.Containing the fructose that a kind of most fruits does not have in honey component, it can promote that the decomposition of alcohol absorbs, and is therefore conducive to Quick sobering, and removes the headache sense after drinking.Zoopery confirms, takes drunk time and the length of one's sleep that the present composition obviously can improve animal used as test.Joint blood fat.Integration of drinking and medicinal herbs kind selected by the present invention's Chinese medicine of filling a prescription, and wherein Pueraria Flavonid can make brain and crown vascular flow amount significantly increase, and Puerarin obviously can reduce serum cholesterol; Spirulina polysaccharide contained by spirulina and gamma-Linolenic acid, all have the function regulating human body blood fat, containing the drug ingedient such as mountain terpene and flavonoids in hawthorn, has significant hemangiectasis and hypotensive effect, have the function of adjusting blood lipid and cholesterol level.Zoopery is carried out with formula of the present invention, observation experiment animal blood serum T-CHOL, triglycerides, HDL-C index of correlation, compare with high lipid food control group, the index of visible serum triglyceride obviously reduces, and serum High Density Lipoprotein Cholesterol then raises.According to the criterion of " function of health food assessment process and the method for inspection ", proved invention formula has the effect regulating animal lipid.
On describe preferred embodiment of the present invention in detail, should be appreciated that the ordinary skill of this area just design according to the present invention can make many modifications and variations without the need to creative work.Therefore, all technical staff in the art according to the present invention's design on prior art basis by logic analysis, reasoning or according to the available technical scheme of limited experiment, all should by among the determined protection domain of these claims.
Claims (10)
1. a coconut-meat, is characterized in that, it is made by comprising following parts by weight component:
Water 70-90, coconut meat 5-20, high microsteping coconut palm fruit 3-8, white granulated sugar 5-15, caseinic acid receive 0.2-0.8, glycerin monostearate 0.05-0.2, sucrose fatty ester 0.005-0.02, sodium carboxymethylcellulose 0.05-0.2, cycloheptaamylose 0.01-0.03, D-araboascorbic acid sodium 0.005-0.02.
2. according to a kind of coconut-meat according to claim 1, it is characterized in that, it is made by comprising following parts by weight component:
Drinking water 80, coconut meat 10, high microsteping coconut palm fruit 4, white granulated sugar 9, caseinic acid receive 0.5, glycerin monostearate 0.1, sucrose fatty ester 0.01, sodium carboxymethylcellulose 0.1, cycloheptaamylose 0.02, D-araboascorbic acid sodium 0.01.
3. according to a kind of coconut-meat according to claim 1, it is characterized in that, described coconut-meat also comprises Chinese medical extract 10-20 weight portion.Described Chinese medical extract is made up of the traditional Chinese medicinal components comprising following weight portion:
Root of kudzu vine 30-40 part, fruit of Chinese wolfberry 5-10 part, longan 3-8 part, hawthorn 4-8 part, Radix Glycyrrhizae 5-12 part, spirulina 3-8 part, mulberry leaf 10-23 part, honey 10-20 part.
4. according to a kind of coconut-meat according to claim 3, it is characterized in that, the preparation method of described Chinese medical extract comprises the following steps: by the root of kudzu vine of the above parts by weight, the fruit of Chinese wolfberry, longan, hawthorn, Radix Glycyrrhizae, spirulina, mulberry leaf, put into Chinese medicine extracting tank, add 200-350 part pharmaceutical purpose pure water, heating keeps micro-2-4h that boils, with 200-350 order filter-cloth filtering; The dregs of a decoction add 200-300 part pharmaceutical purpose pure water again, and heating keeps micro-1-2h that boils, and with 200-350 order filter-cloth filtering, merge secondary filtrate, add honey, proceed to vacuum concentration pot, being evaporated to moisture content is the thick liquid of 25-35%.
5., according to the manufacturing technique method of a kind of coconut-meat according to claim 1, it is characterized in that, it comprises the steps:
(1) coconut meat is squeezed the juice: get in coconut meat and water placement juice extractor by above-mentioned parts by weight proportioning and squeeze the juice, obtain coconut milk feed liquid;
(2) allocate: coconut milk feed liquid is heated to 80-85 DEG C, add the white granulated sugar of above-mentioned parts by weight, high microsteping coconut palm fruit successively, caseinic acid receive, glycerin monostearate, sucrose fatty ester, sodium carboxymethylcellulose, cycloheptaamylose and D-araboascorbic acid sodium, remain on temperature and be stirred to raw material at 80 DEG C-85 DEG C and dissolve completely;
(3) homogeneous: be 80-85 DEG C in temperature by the feed liquid after allotment, pressure is homogeneous under the condition of 25Mpa;
(4) filling: the feed liquid after homogeneous is carried out filling at 80-85 DEG C.
6. according to the manufacturing technique method of a kind of coconut-meat according to claim 5, it is characterized in that, described coconut meat is made a living ripe old coconut meat.
7. according to the manufacturing technique method of a kind of coconut-meat according to claim 5, it is characterized in that, also comprise sterilisation step: the product after filling is put into sterilization kettle sterilization, wherein, sterilization temperature 121 DEG C, pressure are 0.15-0.2Mpa, constant temperature 18 minutes.
8. according to the manufacturing technique method of a kind of coconut-meat according to claim 5, it is characterized in that, in described (1) step, coconut meat is first soaked in water cleaning, then coconut meat is filtered dry rear plane Rong power blader Rong, and plane is made tiny thread.
9. according to the manufacturing technique method of a kind of coconut-meat according to claim 5, it is characterized in that, in described (1) step, coconut-meat feed liquid centrifuge will be separated, and collect the feed liquid by 300 order nets.
10. according to the manufacturing technique method of a kind of coconut-meat according to claim 5, it is characterized in that, in described (1) step, the weight ratio of water and coconut meat controls 4-8: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310294967.0A CN104287000A (en) | 2013-07-15 | 2013-07-15 | Flesh coconut juice preparation and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310294967.0A CN104287000A (en) | 2013-07-15 | 2013-07-15 | Flesh coconut juice preparation and production process thereof |
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| Publication Number | Publication Date |
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| CN104287000A true CN104287000A (en) | 2015-01-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310294967.0A Pending CN104287000A (en) | 2013-07-15 | 2013-07-15 | Flesh coconut juice preparation and production process thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104687197A (en) * | 2015-03-12 | 2015-06-10 | 福建省泉州喜多多食品有限公司 | Coconut fruit particle drink and preparation method thereof |
| CN108175008A (en) * | 2018-01-19 | 2018-06-19 | 安徽椰芝岛食品有限公司 | A kind of preparation process of coconut juice |
| CN108185238A (en) * | 2018-01-19 | 2018-06-22 | 安徽椰芝岛食品有限公司 | A kind of coconut milk beverage and its preparation process |
| CN108850742A (en) * | 2018-07-13 | 2018-11-23 | 莫祎 | A kind of hawthorn coconut water drink and preparation method thereof |
| CN114601085A (en) * | 2022-04-07 | 2022-06-10 | 湖北椰丰食品有限公司 | Production method of coconut water composite fruit juice beverage with high automation degree |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687197A (en) * | 2015-03-12 | 2015-06-10 | 福建省泉州喜多多食品有限公司 | Coconut fruit particle drink and preparation method thereof |
| CN108175008A (en) * | 2018-01-19 | 2018-06-19 | 安徽椰芝岛食品有限公司 | A kind of preparation process of coconut juice |
| CN108185238A (en) * | 2018-01-19 | 2018-06-22 | 安徽椰芝岛食品有限公司 | A kind of coconut milk beverage and its preparation process |
| CN108850742A (en) * | 2018-07-13 | 2018-11-23 | 莫祎 | A kind of hawthorn coconut water drink and preparation method thereof |
| CN114601085A (en) * | 2022-04-07 | 2022-06-10 | 湖北椰丰食品有限公司 | Production method of coconut water composite fruit juice beverage with high automation degree |
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Application publication date: 20150121 |