CN-122004269-A - Processing method of coconut flavor food and product thereof

CN122004269ACN 122004269 ACN122004269 ACN 122004269ACN-122004269-A

Abstract

The invention relates to the technical field of food processing, in particular to a processing method of coconut flavor food and a product thereof. The invention utilizes the characteristic of solidification of coconut oil at low temperature, presses coconut meat under the condition of being lower than the melting point of the coconut oil and higher than the freezing point of water, so that solid oil crystals are intercepted by a fiber network, water-soluble components are separated out in a liquid state with high efficiency, high-fat coconut slag and low-fat microemulsion coconut milk are obtained, the coconut milk does not need to be demulsified and nutrition is kept intact, the high-fat coconut slag is pressed by liquefaction to obtain the coconut oil and the coconut fiber, the coconut fiber is subjected to fluid cavitation process and spray drying to obtain activated coconut fiber powder, the solubility and the emulsion stability of the activated coconut fiber powder are greatly improved, the hygroscopicity and the caking tendency of the coconut powder are effectively reduced by adding the coconut oil, the extensibility of dough is obviously improved by the coconut fiber powder, and the surface cracks and the sticky disc phenomenon of baked products are reduced.

Inventors

HUANG XIAOBING
LIU FEI
LI YINGYING
PENG SHAODAN
Dong Haolan
ZHOU WEI
CHEN MIANHONG
LI JIHUA
XUE JIAYI

Assignees

中国热带农业科学院农产品加工研究所

Dates

Publication Date: 20260512
Application Date: 20260318
Priority Date: 20260209

Claims (7)

1. The processing method of the coconut flavor food is characterized by comprising the following steps of: step S1, raw material pretreatment and grinding, namely breaking the shell of ripe coconut, taking out coconut water A, stripping coconut meat B, and cleaning and grinding the coconut meat B to obtain coconut meat particles C; S2, solidifying the coconut oil, namely cooling the coconut meat particles C to enable the temperature of the coconut meat particles C to be lower than the melting point of the coconut oil, and solidifying the oil to obtain coconut meat particles D; S3, separating low-fat coconut milk, namely squeezing and separating coconut meat particles D to obtain high-fat coconut slag E and low-fat coconut milk F; Step S4, liquefying the coconut oil, namely heating the high-fat coconut residue E to ensure that the temperature of the high-fat coconut residue E is higher than the melting point of the coconut oil, and liquefying the fat to obtain coconut residue G; S5, separating coconut oil, namely squeezing and separating coconut residues G to obtain coconut oil H and coconut fiber I; step S6, washing the coconut fibers, namely washing the coconut fibers I to obtain coconut fibers J; s7, adding water into the coconut fiber J, grinding and refining, carrying out multistage circulation high-pressure homogenization, and carrying out fluid cavitation emulsification to wrap residual coconut oil in a droplet form by the puffed fiber to form O/W type emulsion; S8, preparing coconut fiber powder, namely preparing the coconut fiber powder from O/W type emulsion by spray drying; Step S9, preparing coconut water powder, namely uniformly mixing the coconut water A and the coconut oil H, and performing spray drying to obtain the coconut water powder; Step S10, uniformly mixing coconut fiber powder, coconut water powder, rice flour, starch, sugar and water to prepare dough I, and kneading, forming and baking to prepare the coconut flavor food.
2. The method according to claim 1, wherein the curing temperature in the step S2 is 14 ℃ to 16 ℃ and the curing time is 30 minutes to 45 minutes.
3. The processing method according to claim 2, wherein the liquefaction temperature in step S4 is 33 ℃ to 37 ℃ and the liquefaction time is 20 minutes to 30 minutes.
4. The processing method according to claim 3, wherein the hollow emulsification pressure in the step S7 is 100MPa to 200 MPa, and the coconut milk is circulated 3 times through the 50 μm to 100 μm micro-channel at a speed of 200 m/S to 300 m/S.
5. A coconut flavored food product, wherein the coconut flavored food product is produced by the processing method of claim 1.
6. A method of reducing surface cracking in baked goods, characterized in that the method employs a processing method according to claim 1.
7. A method of reducing the proportion of baked goods adhering to bakeware, characterized in that the method employs the processing method of claim 1.

Description

Processing method of coconut flavor food and product thereof Technical Field The invention relates to the technical field of food processing, in particular to a processing method of coconut flavor food and a product thereof. Background In the development of baked products without gluten or in low gluten flour systems, due to the lack of a three-dimensional network structure formed by gluten proteins, the dough generally has the problems of poor ductility, weak cohesion, insufficient air holding capacity and the like, so that the dough is difficult to form, is easy to shrink and crack in the baking process, is dry and hard in quality, has a rough taste, is extremely easy to adhere to baking trays at high temperature, and seriously affects the appearance and demolding efficiency of the product. In order to make up the structural defect, the industry generally depends on adding hydrophilic colloid such as xanthan gum, guar gum, hydroxypropyl methyl cellulose and the like, or additionally introducing modifying agents such as emulsifying agents, grease and the like. However, these exogenous additives not only increase formulation complexity and production costs, but also are contrary to the current consumer's strong demand for "clean labels", "zero-added" and "all natural" foods, limiting the market acceptance of healthy baked products. Coconut is taken as a natural plant resource, a large amount of defatted coconut residues are generated after coconut milk or coconut oil is squeezed, the coconut is rich in dietary fibers and mild in flavor, and the coconut can be theoretically used as a functional raw material for baking food, so that the high-value utilization of byproducts is realized. However, the conventional coconut processing technology has the problems of low efficiency, severe conditions, low added value and the like, the coconut milk obtained by conventional normal-temperature squeezing has high fat content, high viscosity and poor stability, centrifugation or long-time standing demulsification is needed, the degreasing process usually depends on repeated squeezing, heating, stirring and filtering, the energy consumption is high, the period is long, the loss of water-soluble nutrient components (such as vitamin C) is easy to cause, and the natural flavor and active substances of the coconut oil are damaged. More importantly, the coconut fiber or defatted shredded coconut fibers obtained by the method are not effectively modified, coarse in particles, hydrophobic on the surface, poor in hydrophilicity, and lack of viscoelasticity and film forming capability, and the coconut fibers or defatted shredded coconut fibers are directly added into the dough to interfere with water distribution, weaken cohesive force, further deteriorate extensibility of the dough, and further exacerbate crack generation and dishing phenomena due to local stress concentration during baking. In addition, although the coconut water powder is rich in saccharides and minerals, other components in the coconut processing, such as coconut water powder, are strong in hygroscopicity, are easy to agglomerate and harden after spraying or freeze drying, and limit the use of the coconut water powder in a premixed powder system with high fluidity requirements, and the commercial coconut slurry powder or compound coconut milk powder generally depends on carriers such as maltodextrin and the like and emulsifying agents such as sodium caseinate and monoglyceride and the like to maintain the processing performance and rehydration stability, so that the market requirements of pure, no allergen and zero addition are difficult to meet. Although attempts have been made to modify coir by enzymatic hydrolysis, alkali treatment or high pressure homogenization, these methods have significant limitations, such as high enzymatic costs, long cycle times, severe alkali treatment conditions, susceptibility to nutrient destruction and chemical residue risks, and difficulty in synchronously and substantially increasing the hydrophilicity, film forming properties, and structural support in the dough while high pressure homogenization may refine the particles. More importantly, the coconut fiber powder obtained by traditional physical crushing has poor dispersibility in water, slow rehydration, easy precipitation and layering, can not form a stable suspension system, and is difficult to meet the requirements of instant baking raw materials on instant solubility and storage stability. Disclosure of Invention In order to solve the problems, according to a first aspect of the present invention, there is provided a processing method of coconut flavor food, comprising the steps of: step S1, raw material pretreatment and grinding, namely breaking the shell of ripe coconut, taking out coconut water A, stripping coconut meat B, and cleaning and grinding the coconut meat B to obtain coconut meat particles C; S2, solidifying the coconut oil, namely cooling the coconut meat