CN110881601A - Coconut powder and preparation process thereof - Google Patents
Coconut powder and preparation process thereof Download PDFInfo
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- CN110881601A CN110881601A CN201911344009.3A CN201911344009A CN110881601A CN 110881601 A CN110881601 A CN 110881601A CN 201911344009 A CN201911344009 A CN 201911344009A CN 110881601 A CN110881601 A CN 110881601A
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- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 87
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 87
- 239000000843 powder Substances 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000020197 coconut milk Nutrition 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 102000011632 Caseins Human genes 0.000 claims abstract description 16
- 108010076119 Caseins Proteins 0.000 claims abstract description 16
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims abstract description 16
- 229940080237 sodium caseinate Drugs 0.000 claims abstract description 16
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 15
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 15
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 15
- 229920000881 Modified starch Polymers 0.000 claims abstract description 15
- 239000004368 Modified starch Substances 0.000 claims abstract description 15
- 239000008103 glucose Substances 0.000 claims abstract description 15
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 15
- 235000019426 modified starch Nutrition 0.000 claims abstract description 15
- 239000006188 syrup Substances 0.000 claims abstract description 15
- 235000020357 syrup Nutrition 0.000 claims abstract description 15
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims description 41
- 238000010438 heat treatment Methods 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000004945 emulsification Methods 0.000 claims description 7
- 229940080352 sodium stearoyl lactylate Drugs 0.000 claims description 7
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000498 cooling water Substances 0.000 claims description 5
- 230000001804 emulsifying effect Effects 0.000 claims description 5
- 230000001105 regulatory effect Effects 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 4
- 235000019797 dipotassium phosphate Nutrition 0.000 claims description 4
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 6
- 230000002035 prolonged effect Effects 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 235000013350 formula milk Nutrition 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000003094 microcapsule Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020610 powder formula Nutrition 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
- A23L2/395—Dry compositions in a particular shape or form
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
-
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses coconut powder and a preparation process thereof, wherein the coconut powder is prepared from the following raw materials in parts by weight: 160-180 parts of coconut milk; 0.1-0.3 parts of monoglyceride; 0.2-0.6 part of sodium stearyl lactate; 2-4 parts of sodium caseinate; 8-12 parts of modified starch; 17-25 parts of maltodextrin; 10-15 parts of glucose syrup; 1-1.5 parts of dipotassium hydrogen phosphate; 30-50 parts of water. The coconut powder and the preparation process thereof disclosed by the invention have clear step order and easily controlled process parameters; the instant effect of the finally obtained coconut powder is greatly improved, the mouthfeel is more rich and mellow, the guarantee period of the coconut powder is obviously prolonged, and the coconut powder has more beneficial technical effects.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to coconut powder and a preparation process thereof.
Background
Coconut has a very high nutritional value, but once picked, the shelf life of the coconut is about 21 days at normal temperature, the coconut milk flavor squeezed from fresh coconut meat is optimal, but due to the high fat and protein content (about 20% of fat and about 3% of protein) in coconut meat, the coconut meat is subject to putrefaction after being derived from microorganisms for several hours at normal temperature, and the shelf life is short. On the other hand, because the volume and the weight of the coconut are large, the transportation cost is high, and the like, various coconut powder deep-processed foods are extended from the market.
The coconut powder is rich in various fatty acids, eighteen amino acids, calcium, zinc, manganese, iron, vitamin C and other nutrient elements required by a human body, and is a natural beverage with the highest amino acid content in the world to date. However, in the prior art, the processing technology for coconut powder is crude, the drinking taste is influenced, and the quality is poor due to the loss of a large amount of nutrient components.
Therefore, how to provide coconut powder with high nutritive value and delicious taste and a preparation process thereof are technical problems which need to be solved urgently by technical personnel in the field.
Disclosure of Invention
The invention aims to provide a coconut powder formula with high nutritive value and delicious taste and a preparation process thereof aiming at the defects and shortcomings of the prior art.
In order to achieve the purpose, the invention adopts the technical scheme that:
the coconut powder is prepared from the following raw materials in parts by weight: 160-180 parts of coconut milk; 0.1-0.3 parts of monoglyceride; 0.2-0.6 part of sodium stearyl lactate; 2-4 parts of sodium caseinate; 8-12 parts of modified starch; 17-25 parts of maltodextrin; 10-15 parts of glucose syrup; 1-1.5 parts of dipotassium hydrogen phosphate; 30-50 parts of water.
Preferably, the coconut powder consists of the following raw materials in parts by weight: 176 parts of coconut milk; 0.2 part of monoglyceride; 0.4 part of sodium stearyl lactate; 3 parts of sodium caseinate; 10 parts of modified starch; 22 parts of maltodextrin; 13 parts of glucose syrup; 1.2 parts of dipotassium phosphate; and 40 parts of water.
Preferably, in the coconut powder, the coconut pulp is quick-frozen coconut pulp with a solid content of 33-34%.
Has the advantages that: the quick-frozen coconut milk is obtained by squeezing fresh coconut pulp to obtain juice and quickly freezing and storing the juice. The formula adopts the quick-frozen coconut milk as the main raw material, so that the original flavor of the fresh coconut meat is restored, and the taste is more delicious and unique.
In addition, monoglyceride and Sodium Stearoyl Lactylate (SSL) are added into the formula; the two raw materials are compounded for use, so that the surface activity of the quick-frozen coconut milk is effectively improved, the coconut milk is dispersed more uniformly, and the finally prepared coconut powder has better solubility and is dissolved more uniformly and comprehensively during brewing; meanwhile, the two raw materials are compounded for use, so that the food aging is greatly delayed, and the shelf life of the finally prepared coconut powder is effectively prolonged.
Meanwhile, sodium caseinate, modified starch, maltodextrin and glucose syrup are also added into the formula; the sodium caseinate contains various amino acids required by human bodies, so that the nutritive value of the coconut powder is effectively increased, the sodium caseinate is added to prevent the fat in the coconut powder from being separated out, and the brewing stability and clarity of the coconut powder are improved. The modified starch and the maltodextrin are added in a compounding manner, so that the brewing viscosity of the coconut powder is increased, the mellow and fine feeling of the product is increased, the coconut flavor is more intense, and the instant effect is greatly improved. The glucose syrup is added as a sweetening agent, so that the sweetness of the coconut powder is increased, and meanwhile, the shelf life of the coconut powder is further prolonged, so that the taste of the coconut powder is not easy to change. Furthermore, the four raw materials are compounded for use, so that the instant effect of the finally obtained coconut powder is greatly improved, the mouthfeel is more rich and mellow, the guarantee period of the coconut powder is obviously prolonged, and the coconut powder has a more beneficial technical effect.
And finally, adding dipotassium hydrogen phosphate into the formula, and adjusting the pH value of the coconut powder to 7.0-7.3.
A preparation process of coconut powder comprises the following steps:
(1) weighing the raw materials according to the weight parts of the formula;
(2) adding coconut pulp into a reaction kettle, and heating to 80-90 ℃; then adding monoglyceride and sodium stearoyl lactylate, and stirring to dissolve the mixture;
(3) transferring the mixture obtained in the step (2) into a mixing tank, and then adding sodium caseinate, modified starch, maltodextrin, glucose syrup and water; heating and starting stirring to uniformly mix the materials;
(4) adding dipotassium hydrogen phosphate into the mixture obtained in the step (3), and regulating the pH value to 7.0-7.3; heating the mixed material to 85-90 ℃, and keeping the constant temperature for 25-40 min;
(5) opening cooling water, cooling the mixture treated in the step (4) to 70-75 ℃, starting an emulsification pump, and emulsifying for 1.5-2 h;
(6) homogenizing the mixture treated in the step (5) by a high-pressure homogenizer;
(7) and (4) carrying out spray drying on the mixture treated in the step (6) to obtain a finished coconut powder product.
Preferably, in the above-mentioned process for preparing coconut powder, in the step (2), coconut milk is added into a reaction kettle and heated to 85 ℃.
Preferably, in the above-mentioned process for preparing coconut powder, in the step (4), dipotassium hydrogen phosphate is added to the mixture obtained in the step (3), and the Ph value is adjusted to 7.1; heating the mixture to 87 deg.C, and maintaining the constant temperature for 30 min.
Preferably, in the above process for preparing coconut powder, in the step (5), the mixture treated in the step (4) is cooled to 72 ℃, and an emulsification pump is started to emulsify for 2 h.
Preferably, in the above process for preparing coconut powder, in the step (6), the homogenizing pressure of the high-pressure homogenizer is 35 to 40 MPa.
Has the advantages that: by adopting the process, the preparation of the coconut powder is simpler and more convenient, and the processing steps are more clear; the embedding rate of the microcapsules of the finally prepared coconut powder is more than or equal to 95 percent, the instant solubility is good, the content of coconut oil is more than or equal to 48 percent, and the content of coconut milk is more than or equal to 56 percent.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention discloses coconut powder and a preparation process thereof, wherein the steps are clear in order, and the process parameters are easy to control; the instant effect of the finally obtained coconut powder is greatly improved, the mouthfeel is more rich and mellow, the guarantee period of the coconut powder is obviously prolonged, and the coconut powder has more beneficial technical effects.
Example 1:
the coconut powder is prepared from the following raw materials in parts by weight: 160 parts of quick-frozen coconut milk; 0.1 part of monoglyceride; 0.2 part of sodium stearyl lactate; 2 parts of sodium caseinate; 8 parts of modified starch; 17 parts of maltodextrin; 10 parts of glucose syrup; 1 part of dipotassium hydrogen phosphate; 30 parts of water; wherein the solid content of the quick-frozen coconut milk is 33 percent.
The preparation process of the coconut powder comprises the following steps:
(1) weighing the raw materials according to the weight parts of the formula;
(2) adding coconut milk into a reaction kettle, and heating to 80 ℃; then adding monoglyceride and sodium stearoyl lactylate, and stirring to dissolve the mixture;
(3) transferring the mixture obtained in the step (2) into a mixing tank, and then adding sodium caseinate, modified starch, maltodextrin, glucose syrup and water; heating and starting stirring to uniformly mix the materials;
(4) adding dipotassium hydrogen phosphate into the mixture obtained in the step (3), and regulating the pH value to 7.0; heating the mixed materials to 85 deg.C, and maintaining the constant temperature for 40 min;
(5) opening cooling water, cooling the mixture treated in the step (4) to 70 ℃, starting an emulsification pump, and emulsifying for 2 hours;
(6) homogenizing the mixture treated in the step (5) by a high-pressure homogenizer; the homogenizing pressure is 35 MPa;
(7) and (4) carrying out spray drying on the mixture treated in the step (6) to obtain a finished coconut powder product.
Example 2:
the coconut powder is prepared from the following raw materials in parts by weight: 176 parts of quick-frozen coconut milk; 0.2 part of monoglyceride; 0.4 part of sodium stearyl lactate; 3 parts of sodium caseinate; 10 parts of modified starch; 22 parts of maltodextrin; 13 parts of glucose syrup; 1.2 parts of dipotassium phosphate; 40 parts of water; wherein the solid content of the quick-frozen coconut milk is 34 percent.
The preparation process of the coconut powder comprises the following steps:
(1) weighing the raw materials according to the weight parts of the formula;
(2) adding coconut milk into a reaction kettle, and heating to 85 ℃; then adding monoglyceride and sodium stearoyl lactylate, and stirring to dissolve the mixture;
(3) transferring the mixture obtained in the step (2) into a mixing tank, and then adding sodium caseinate, modified starch, maltodextrin, glucose syrup and water; heating and starting stirring to uniformly mix the materials;
(4) adding dipotassium hydrogen phosphate into the mixture obtained in the step (3), and regulating the pH value to 7.1; heating the mixed materials to 87 ℃, and keeping the constant temperature for 30 min;
(5) opening cooling water, cooling the mixture treated in the step (4) to 72 ℃, starting an emulsification pump, and emulsifying for 2 hours;
(6) homogenizing the mixture treated in the step (5) by a high-pressure homogenizer; the homogenizing pressure is 37 MPa;
(7) and (4) carrying out spray drying on the mixture treated in the step (6) to obtain a finished coconut powder product.
Example 3:
the coconut powder is prepared from the following raw materials in parts by weight: quick-freezing 180 parts of coconut milk; 0.3 part of monoglyceride; 0.6 part of sodium stearyl lactate; 4 parts of sodium caseinate; 12 parts of modified starch; 25 parts of maltodextrin; 15 parts of glucose syrup; 1.5 parts of dipotassium phosphate; 50 parts of water; wherein the solid content of the quick-frozen coconut milk is 34 percent.
The preparation process of the coconut powder comprises the following steps:
(1) weighing the raw materials according to the weight parts of the formula;
(2) adding coconut milk into a reaction kettle, and heating to 90 ℃; then adding monoglyceride and sodium stearoyl lactylate, and stirring to dissolve the mixture;
(3) transferring the mixture obtained in the step (2) into a mixing tank, and then adding sodium caseinate, modified starch, maltodextrin, glucose syrup and water; heating and starting stirring to uniformly mix the materials;
(4) adding dipotassium hydrogen phosphate into the mixture obtained in the step (3), and regulating the pH value to 7.3; heating the mixed materials to 90 deg.C, and maintaining the constant temperature for 25 min;
(5) opening cooling water, cooling the mixture treated in the step (4) to 75 ℃, starting an emulsification pump, and emulsifying for 1.5 h;
(6) homogenizing the mixture treated in the step (5) by a high-pressure homogenizer; the homogenizing pressure is 40 MPa;
(7) and (4) carrying out spray drying on the mixture treated in the step (6) to obtain a finished coconut powder product.
Comparative example:
a preparation method of coconut powder specifically comprises the following steps:
(1) adding emulsifier and thickener into coconut milk, mixing, and dissolving;
(2) grinding the coconut milk treated in the step (1) by a colloid mill;
(3) the solution was spray dried to obtain coconut milk powder.
Firstly, detecting the nutrient components of the coconut powder obtained in the comparison example and the coconut powder obtained in the examples 1-3: the specific results are shown in the table I.
Watch 1
And (4) conclusion: as can be seen from Table 1, the coconut powder prepared in examples 1 to 3 has a higher microcapsule embedding rate, a higher coconut oil content and a higher coconut milk component content.
Secondly, the sense characteristics of the coconut powder obtained in comparative example and the coconut powder obtained in examples 1 to 3 are detected as follows: the specific results are shown in Table II.
Watch two
And (4) conclusion: as can be seen from Table 2, the coconut powder prepared in examples 1 to 3 has better mouthfeel, stronger coconut flavor and better color and texture.
The coconut powder and the preparation process thereof have clear step order and easily controlled process parameters; the instant effect of the finally obtained coconut powder is greatly improved, the mouthfeel is more rich and mellow, the guarantee period of the coconut powder is obviously prolonged, and the coconut powder has more beneficial technical effects.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. The coconut powder is characterized by comprising the following raw materials in parts by weight: 160-180 parts of coconut milk; 0.1-0.3 parts of monoglyceride; 0.2-0.6 part of sodium stearyl lactate; 2-4 parts of sodium caseinate; 8-12 parts of modified starch; 17-25 parts of maltodextrin; 10-15 parts of glucose syrup; 1-1.5 parts of dipotassium hydrogen phosphate; 30-50 parts of water.
2. The coconut powder as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 176 parts of coconut milk; 0.2 part of monoglyceride; 0.4 part of sodium stearyl lactate; 3 parts of sodium caseinate; 10 parts of modified starch; 22 parts of maltodextrin; 13 parts of glucose syrup; 1.2 parts of dipotassium phosphate; and 40 parts of water.
3. The coconut powder according to claim 1 or 2, wherein the coconut pulp is quick-frozen coconut pulp with a solid content of 33-34%.
4. A preparation process of coconut powder is characterized by comprising the following steps:
(1) weighing the raw materials according to the weight part of the formula in claim 1;
(2) adding coconut pulp into a reaction kettle, and heating to 80-90 ℃; then adding monoglyceride and sodium stearoyl lactylate, and stirring to dissolve the mixture;
(3) transferring the mixture obtained in the step (2) into a mixing tank, and then adding sodium caseinate, modified starch, maltodextrin, glucose syrup and water; heating and starting stirring to uniformly mix the materials;
(4) adding dipotassium hydrogen phosphate into the mixture obtained in the step (3), and regulating the pH value to 7.0-7.3; heating the mixed material to 85-90 ℃, and keeping the constant temperature for 25-40 min;
(5) opening cooling water, cooling the mixture treated in the step (4) to 70-75 ℃, starting an emulsification pump, and emulsifying for 1.5-2 h;
(6) homogenizing the mixture treated in the step (5) by a high-pressure homogenizer;
(7) and (4) carrying out spray drying on the mixture treated in the step (6) to obtain a finished coconut powder product.
5. The process for preparing coconut powder as claimed in claim 4, characterized in that in step (2), coconut milk is added into a reaction kettle and heated to 85 ℃.
6. The process for preparing coconut powder according to claim 4, characterized in that in step (4), dipotassium hydrogen phosphate is added to the mixture obtained in step (3) to adjust the pH value to 7.1; heating the mixture to 87 deg.C, and maintaining the constant temperature for 30 min.
7. The process for preparing coconut powder as claimed in claim 4, wherein in step (5), the mixture treated in step (4) is cooled to 72 ℃, and an emulsification pump is started to emulsify for 2 h.
8. The process for preparing coconut powder according to claim 4, characterized in that in step (6), the homogenizing pressure of the high-pressure homogenizer is 35-40 MPa.
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