CN106579220A - Coconut jelly and production technology thereof - Google Patents
Coconut jelly and production technology thereof Download PDFInfo
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- CN106579220A CN106579220A CN201611199205.2A CN201611199205A CN106579220A CN 106579220 A CN106579220 A CN 106579220A CN 201611199205 A CN201611199205 A CN 201611199205A CN 106579220 A CN106579220 A CN 106579220A
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- cortex cocois
- radiciss
- coconut
- cocois radiciss
- sucus
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Abstract
The invention discloses a coconut jelly. The coconut jelly comprises a coconut shell and a jelly body, the coconut shell is provided with shell holes, the inner side of the coconut shell is a hard shell layer, the inner side of the hard shell layer is a white flesh layer, and a cavity is reserved between the white jelly layer and the jelly body. The main raw material of the coconut jelly, which is coconut used as a profile carrier, can be picked at low maturity, so the consumption period of the coconut is shortened. The period from bud emergence to complete ripeness picking is 11-12 months generally, and the coconut with medium maturity is adopted in the invention, so the coconut is picked and used about half a year after the bud emergence. Flesh and coconut milk used as content can be obtained from storage-tolerant old coconuts without season restriction, so tender and old coconuts are combined, and the product utilization rate is high.
Description
Technical field
The invention belongs to fruit jelly technical field, more specifically, more particularly to a kind of Cortex cocois radiciss freeze.Meanwhile, the present invention is also related to
And the production technology that a kind of Cortex cocois radiciss freeze.
Background technology
Cortex cocois radiciss belong to tropical fruit (tree), and outer peel is thin, and mesocarp thick fiber matter, endocarp is wooden hard, wooden shell the inside
It is one layer of white coconut flesh, this layer of sarcocarp surrounds into a chamber full of Cortex cocois radiciss juice.The edibility of Cortex cocois radiciss is mainly
Cortex cocois radiciss juice in coconut flesh and fruit caving（It is commonly called as Sucus Cocois）.
Coconut flesh is more containing Vegetable oil lipoprotein, can make varieties of food items, and Sucus Cocois are capable of direct drinking, and people also utilize Cortex cocois radiciss
This feature with nut shells is fabricated to Cortex cocois radiciss fruit jelly（Also the Cortex cocois radiciss that are referred to as having freeze）, expand the edible range of Cortex cocois radiciss.
Existing Cortex cocois radiciss fruit jelly, its essence be by the use of the wooden shell of Cortex cocois radiciss closed preservation as fruit jelly content
The jelly production that packaging material is made, this kind of Cortex cocois radiciss fruit jelly, the Cortex cocois radiciss of profile carrier, or being the extremely low tender coconut of Maturity, battalion
Foster material almost has not yet been formed, or being old Cortex cocois radiciss, hard sarcocarp is difficult to eat, and the content inside cavity is common fruit
Freeze, so not only nutritive value is low（Common fruit jelly its primary raw material is water, edible colloid, white sugar, citric acid etc.）, produce
Product local flavor is also general.
The Cortex cocois radiciss fruit jelly made using the present invention, be using 5 one-tenth of Maturity, it is desirable to which relatively stringent fresh Cortex cocois radiciss are cooked Cortex cocois radiciss
The container dimensions of fruit jelly, fruit jelly content is raw squeezing Sucus Cocoiss and Sucus Cocois, is aided with what other dispensings were made.With fresh
The not only unique flavor of Cortex cocois radiciss fruit jelly made by Sucus Cocoiss and Sucus Cocois, and nutritive value is also high, uncap edible intracavity fruit jelly with it is interior
Layer sarcocarp, coconut fruit sarcocyte keeps fresh state more to meet contemporary healthy consumption theory without processing.According to《Chinese food composition
Table》（2002 editions）Record, Cortex cocois radiciss per 100 grams of edible part nutrient composition content protein 4%, fat 12.1%, carbohydrate
31.3%, dietary fiber 4.7%, potassium（K）475mg, sodium（Na）55.6 mg, the mg of phosphorus (P) 90, the mg of magnesium (Mg) 65.Thus can see
Go out, the content of mineral substances of Cortex cocois radiciss is very abundant, and mineral is to maintaining human normal body fluid acid-base balance to play particularly significant effect.
The content of the invention
The invention aims to shortcoming present in prior art is solved, and a kind of Cortex cocois radiciss for proposing freeze and its produce
Technique improves the freshness and edibility of Cortex cocois radiciss fruit jelly, and the manufacture method for realizing the Cortex cocois radiciss fruit jelly of these features.
For achieving the above object, the present invention provides following technical scheme：
A kind of Cortex cocois radiciss freeze, including Exocarpium cocois (Cocos nucifera L) and fruit jelly body, and housing hole is offered on the Exocarpium cocois (Cocos nucifera L), and the inner side of the Exocarpium cocois (Cocos nucifera L) is
Hard shell, is provided with white flesh layer on the inside of the hard shell, be reserved between the white flesh layer and fruit jelly body
Cavity.
Preferably, a diameter of 35-45 millimeters of the housing hole.
The present invention also provides the production technology that a kind of Cortex cocois radiciss freeze, and comprises the steps：
S1, the tender coconut one for taking fresh harvesting, it is desirable to which 5 is ripe, and the cm of diameter 20, machinery removes outer peel, polishing grinding
Remaining cellulosic is removed, exposes wooden duricrust；
S2, the housing hole for outputing diameter 35-45 millimeters to duricrust with hole making drill, are careful not to injure the Cortex cocois radiciss of port lid part so as to
Remain intact profile；
S3, taking-up Sucus Cocois, filter to take 200-230 milliliters standby；
S4, one, old Cortex cocois radiciss are separately taken, machinery goes outer peel, breaks shell and takes sarcocarp, shoots off casting skin and obtains 280-320 gram of sarcocarp, broken
Sucus Cocoiss are squeezed to obtain in Jing juice extractors life after broken, 60-80 milliliters are taken after filtration standby；
S5, by formula consumption, weigh adjuvant, all mix with the Sucus Cocois and Sucus Cocoiss of S3 and S4 after dissolving total amount is 530-
550 grams of Cortex cocois radiciss fruit jelly content, is heated to 95 degree of sterilization 13-16 minutes, and then whole hot fillings are to holding successfully in the Cortex cocois radiciss of mouth；
S6, jumped a queue sealing with the Cortex cocois radiciss lid of S2 in time, then with paraffin to sealing sealing gap process；
S7, after content cooling after, condense agglutination fruit jelly, to Cortex cocois radiciss mantle shrink, obtain finished product.
Preferably, the adjuvant is made up of pectin, sodium alginate, citric acid and white sugar.
Preferably, the Cortex cocois radiciss fruit jelly content formula：Sucus Cocois 35-45 parts, Sucus Cocoiss 12-16 parts, pectin 0.15-
0.30 part, sodium alginate 0.4-0.6 parts, citric acid 0.25-0.45 parts, white sugar 7-9 parts, water 34-38 parts.
Preferably, the Cortex cocois radiciss fruit jelly content optimum formula：40 parts of Sucus Cocois, 14 parts of Sucus Cocoiss, 0.2 part of pectin, sea
0.5 part of sodium alginate, 0.3 part of citric acid, 8 parts of white sugar, 37 parts of water.
The technique effect and advantage of the present invention：A kind of Cortex cocois radiciss that the present invention is provided freeze and its production technology, by the present invention,
Following technique effect can be realized：
（1）The primary raw material of Cortex cocois radiciss fruit jelly, the Cortex cocois radiciss of profile carrier can shorten coconut palm in the when harvesting that Maturity is relatively low
The consumption cycle of son.Cortex cocois radiciss pluck general Jing 11～12 months from bud is taken out to full maturity, and the Cortex cocois radiciss that this technology method is adopted
5 one-tenth of Maturity, i.e. Cortex cocois radiciss are plucked by taking out or so luxuriant later six months and utilized.And the coconut-meat for doing content can be from
The old Cortex cocois radiciss of shelf-stable are obtained, and are not subject to seasonal restrictions, and the old tender combination of Cortex cocois radiciss, product utilization rate is high.
（2）The manufacture method of the present invention, can improve the nutritive value of existing fruit jelly, and economic worth improves more than 2 times.It is existing
Some Cortex cocois radiciss fruit jelly, yuan/of market price 10～15, and the Cortex cocois radiciss fruit jelly that this practical new technique is manufactured is because of freshness and battalion
Support value high, price can be up to more than 20 yuan/.
Description of the drawings
Fig. 1 is that the coconut fruit of the present invention freezes structure sectional view；
Fig. 2 is the technological process of production sketch of the present invention.
In figure：1 Exocarpium cocois (Cocos nucifera L), 2 housing hole, 3 hard shells, 4 white flesh layers, 5 cavitys, 6 fruit jelly bodies.
Specific embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation is described, it is clear that described embodiment is only a part of embodiment of the invention, rather than the embodiment of whole.Herein
Described specific embodiment only to explain the present invention, is not intended to limit the present invention.Based on the embodiment in the present invention,
The every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, belongs to this
The scope of bright protection.
Embodiment 1
As shown in figure 1, a kind of Cortex cocois radiciss freeze, including Exocarpium cocois (Cocos nucifera L) 1 and fruit jelly body 6,35 millimeters of shell is offered on the Exocarpium cocois (Cocos nucifera L) 1
Hole 2, the inner side of the Exocarpium cocois (Cocos nucifera L) 1 is hard shell 3, and the inner side of the hard shell 3 is provided with white flesh layer 4, the white
Cavity 5 is reserved between sarcocarp layer 4 and fruit jelly body 6.
As shown in Fig. 2 the present invention also provides the production technology that a kind of Cortex cocois radiciss freeze, comprise the steps：
S1, the tender coconut one for taking fresh harvesting, it is desirable to which 5 is ripe, and the cm of diameter 20, machinery removes outer peel, polishing grinding
Remaining cellulosic is removed, exposes wooden duricrust；
S2, the housing hole for outputing 35 millimeters of diameter to duricrust with hole making drill, are careful not to injure the Cortex cocois radiciss of port lid part so as to keep
Intact profile；
S3, take out Sucus Cocois, filter to take 200 milliliters it is standby；
S4, one, old Cortex cocois radiciss are separately taken, machinery goes outer peel, breaks shell and takes sarcocarp, shoots off casting skin and obtains 290 grams of sarcocarp, after crushing
Jing juice extractors life squeeze to obtain Sucus Cocoiss, take after filtration 65 milliliters it is standby；
S5, by formula consumption, weigh 1.0 grams of pectin, 2.5 grams of sodium alginate, 1.3 grams of citric acid, 22 grams of white sugar, the milli of water 160
Rise, all mix to obtain 540 grams of total amount with the Sucus Cocois and Sucus Cocoiss of S3 and S4 after dissolving, be heated to 95 degree and sterilize 13 minutes, so
Afterwards whole hot fillings are to holding successfully in the Cortex cocois radiciss of mouth；
S6, jumped a queue sealing with the Cortex cocois radiciss lid of S2 in time, then with paraffin to sealing sealing gap process；
S7, after content cooling after, condense agglutination fruit jelly, to Cortex cocois radiciss mantle shrink, obtain finished product.
Embodiment 2
As shown in figure 1, a kind of Cortex cocois radiciss freeze, including Exocarpium cocois (Cocos nucifera L) 1 and fruit jelly body 6,40 millimeters of shell is offered on the Exocarpium cocois (Cocos nucifera L) 1
Hole 2, the inner side of the Exocarpium cocois (Cocos nucifera L) 1 is hard shell 3, and the inner side of the hard shell 3 is provided with white flesh layer 4, the white
Cavity 5 is reserved between sarcocarp layer 4 and fruit jelly body 6.
As shown in Fig. 2 the present invention also provides the production technology that a kind of Cortex cocois radiciss freeze, comprise the steps：
S1, the tender coconut one for taking fresh harvesting, it is desirable to which 5 is ripe, and the cm of diameter 20, machinery removes outer peel, polishing grinding
Remaining cellulosic is removed, exposes wooden duricrust；
S2, the housing hole for outputing 40 millimeters of diameter to duricrust with hole making drill, are careful not to injure the Cortex cocois radiciss of port lid part so as to keep
Intact profile；
S3, take out Sucus Cocois, filter to take 216 milliliters it is standby；
S4, one, old Cortex cocois radiciss are separately taken, machinery goes outer peel, breaks shell and takes sarcocarp, shoots off casting skin and obtains 300 grams of sarcocarp, after crushing
Jing juice extractors life squeeze to obtain Sucus Cocoiss, take after filtration 75 milliliters it is standby；
S5, by formula consumption, weigh 1.1 grams of pectin, 2.7 grams of sodium alginate, 1.6 grams of citric acid, 27 grams of white sugar, the milli of water 200
Rise, all mix to obtain 540 grams of total amount with the Sucus Cocois and Sucus Cocoiss of S3 and S4 after dissolving, be heated to 95 degree and sterilize 15 minutes, so
Afterwards whole hot fillings are to holding successfully in the Cortex cocois radiciss of mouth；
S6, jumped a queue sealing with the Cortex cocois radiciss lid of S2 in time, then with paraffin to sealing sealing gap process；
S7, after content cooling after, condense agglutination fruit jelly, to Cortex cocois radiciss mantle shrink, obtain finished product.
Embodiment 3
As shown in figure 1, a kind of Cortex cocois radiciss freeze, including Exocarpium cocois (Cocos nucifera L) 1 and fruit jelly body 6,45 millimeters of shell is offered on the Exocarpium cocois (Cocos nucifera L) 1
Hole 2, the inner side of the Exocarpium cocois (Cocos nucifera L) 1 is hard shell 3, and the inner side of the hard shell 3 is provided with white flesh layer 4, the white
Cavity 5 is reserved between sarcocarp layer 4 and fruit jelly body 6.
As shown in Fig. 2 the present invention also provides the production technology that a kind of Cortex cocois radiciss freeze, comprise the steps：
S1, the tender coconut one for taking fresh harvesting, it is desirable to which 5 is ripe, and the cm of diameter 20, machinery removes outer peel, polishing grinding
Remaining cellulosic is removed, exposes wooden duricrust；
S2, the housing hole for outputing 45 millimeters of diameter to duricrust with hole making drill, are careful not to injure the Cortex cocois radiciss of port lid part so as to keep
Intact profile；
S3, take out Sucus Cocois, filter to take 230 milliliters it is standby；
S4, one, old Cortex cocois radiciss are separately taken, machinery goes outer peel, breaks shell and takes sarcocarp, shoots off casting skin and obtains 320 grams of sarcocarp, after crushing
Jing juice extractors life squeeze to obtain Sucus Cocoiss, take after filtration 80 milliliters it is standby；
S5, by formula consumption, weigh 1.5 grams of pectin, 3.2 grams of sodium alginate, 2.0 grams of citric acid, 35 grams of white sugar, the milli of water 240
Rise, all mix to obtain 540 grams of total amount with the Sucus Cocois and Sucus Cocoiss of S3 and S4 after dissolving, be heated to 95 degree and sterilize 15 minutes, so
Afterwards whole hot fillings are to holding successfully in the Cortex cocois radiciss of mouth；
S6, jumped a queue sealing with the Cortex cocois radiciss lid of S2 in time, then with paraffin to sealing sealing gap process；
S7, after content cooling after, condense agglutination fruit jelly, to Cortex cocois radiciss mantle shrink, obtain finished product.
In sum：
Cortex cocois radiciss fruit jelly primary raw material acquisition modes：Cortex cocois radiciss take from Hainan Island region following the line of the sea, are divided to two kinds, and one is that Maturity requires 5 one-tenth
's（Hereinafter referred to as tender coconut）Cortex cocois radiciss fruit jelly profile use can be done, while Sucus Cocois therein cook fruit jelly content, another kind is complete
It is ripe（Hereinafter referred to as old Cortex cocois radiciss）Cortex cocois radiciss, taking the life of its sarcocarp and being squeezed into after coconut juice is used for fruit jelly content.After results fruit is selected
Manufacture, corresponding Maturity is undesirable not to be adopted.
Cortex cocois radiciss Jing goes mesocarp, polishing husk to open shell and take Sucus Cocois, takes old coconut flesh life and is squeezed into Sucus Cocoiss,
Sucus Cocois do in the lump fruit jelly raw material with Sucus Cocoiss, and adjuvant is prepared with materials such as edible pectin, sodium alginate, citric acid, white sugars
Into fruit jelly slurry, after sterilization, then fill covers back Cortex cocois radiciss lid, sealing moulding in holding successfully in the tender coconut of mouth.
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, the present invention is not limited to,
Although being described in detail to the present invention with reference to the foregoing embodiments, for a person skilled in the art, it still may be used
To modify to the technical scheme described in foregoing embodiments, or equivalent is carried out to which part technical characteristic,
All any modification, equivalent substitution and improvements within the spirit and principles in the present invention, made etc., should be included in the present invention's
Within protection domain.
Claims (6)
1. a kind of Cortex cocois radiciss freeze, including Exocarpium cocois (Cocos nucifera L)（1）With fruit jelly body（6）, it is characterised in that：The Exocarpium cocois (Cocos nucifera L)（1）On offer
Housing hole（2）, the Exocarpium cocois (Cocos nucifera L)（1）Inner side be hard shell（3）, the hard shell（3）Inner side be provided with white flesh layer
（4）, the white flesh layer（4）With fruit jelly body（6）Between be reserved with cavity（5）.
2. a kind of Cortex cocois radiciss according to claim 1 freeze, it is characterised in that：The housing hole（2）A diameter of 35-45 millimeters.
3. the production technology that the Cortex cocois radiciss described in a kind of claim 1 freeze, it is characterised in that comprise the steps：
S1, the tender coconut one for taking fresh harvesting, it is desirable to which 5 is ripe, and the cm of diameter 20, machinery removes outer peel, polishing grinding
Remaining cellulosic is removed, exposes wooden duricrust；
S2, the housing hole for outputing diameter 35-45 millimeters to duricrust with hole making drill, are careful not to injure the Cortex cocois radiciss of port lid part so as to
Remain intact profile；
S3, taking-up Sucus Cocois, filter to take 200-230 milliliters standby；
S4, one, old Cortex cocois radiciss are separately taken, machinery goes outer peel, breaks shell and takes sarcocarp, shoots off casting skin and obtains 280-320 gram of sarcocarp, broken
Sucus Cocoiss are squeezed to obtain in Jing juice extractors life after broken, 60-80 milliliters are taken after filtration standby；
S5, by formula consumption, weigh adjuvant, all mix with the Sucus Cocois and Sucus Cocoiss of S3 and S4 after dissolving total amount is 530-
550 grams of Cortex cocois radiciss fruit jelly content, is heated to 95 degree of sterilization 13-16 minutes, and then whole hot fillings are to holding successfully in the Cortex cocois radiciss of mouth；
S6, jumped a queue sealing with the Cortex cocois radiciss lid of S2 in time, then with paraffin to sealing sealing gap process；
S7, after content cooling after, condense agglutination fruit jelly, to Cortex cocois radiciss mantle shrink, obtain finished product.
4. the production technology that a kind of Cortex cocois radiciss according to claim 3 freeze, it is characterised in that：The adjuvant is by pectin, Sargassum
Sour sodium, citric acid and white sugar composition.
5. the production technology that a kind of Cortex cocois radiciss according to claim 3 freeze, it is characterised in that：The Cortex cocois radiciss fruit jelly content is matched somebody with somebody
Side：Sucus Cocois 35-45 parts, Sucus Cocoiss 12-16 parts, pectin 0.15-0.30 parts, sodium alginate 0.4-0.6 parts, citric acid 0.25-
0.45 part, white sugar 7-9 parts, water 34-38 parts.
6. the production technology that a kind of Cortex cocois radiciss according to claim 3 freeze, it is characterised in that：The Cortex cocois radiciss fruit jelly content is most
Good formula：40 parts of Sucus Cocois, 14 parts of Sucus Cocoiss, 0.2 part of pectin, 0.5 part of sodium alginate, 0.3 part of citric acid, 8 parts of white sugar,
37 parts of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611199205.2A CN106579220A (en) | 2016-12-22 | 2016-12-22 | Coconut jelly and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611199205.2A CN106579220A (en) | 2016-12-22 | 2016-12-22 | Coconut jelly and production technology thereof |
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| Publication Number | Publication Date |
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| CN106579220A true CN106579220A (en) | 2017-04-26 |
Family
ID=58602789
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611199205.2A Pending CN106579220A (en) | 2016-12-22 | 2016-12-22 | Coconut jelly and production technology thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259466A (en) * | 2017-06-20 | 2017-10-20 | 广西蒙山县纯香百香果专业合作社 | A kind of passion fruit coconut freezes and its processing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101486962A (en) * | 2009-02-10 | 2009-07-22 | 蔡建明 | Coconut wine in shell, brewing process and wine container |
| CN204560851U (en) * | 2015-03-30 | 2015-08-19 | 王墨淋 | A kind ofly do with fruit the composition that housings fills other foods |
| CN106136163A (en) * | 2016-07-13 | 2016-11-23 | 海口椰语堂餐饮文化有限公司 | A kind of Yoghourt Cortex cocois radicis freezes and preparation method thereof |
-
2016
- 2016-12-22 CN CN201611199205.2A patent/CN106579220A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101486962A (en) * | 2009-02-10 | 2009-07-22 | 蔡建明 | Coconut wine in shell, brewing process and wine container |
| CN204560851U (en) * | 2015-03-30 | 2015-08-19 | 王墨淋 | A kind ofly do with fruit the composition that housings fills other foods |
| CN106136163A (en) * | 2016-07-13 | 2016-11-23 | 海口椰语堂餐饮文化有限公司 | A kind of Yoghourt Cortex cocois radicis freezes and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259466A (en) * | 2017-06-20 | 2017-10-20 | 广西蒙山县纯香百香果专业合作社 | A kind of passion fruit coconut freezes and its processing method |
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Application publication date: 20170426 |