94 results about "Fresh coconut" patented technology

The invention discloses organic fertilizer capable of promoting plant root growth. The organic fertilizer is prepared by raw materials in parts by weight as follows: 4-5 parts of potassium chloride, 2-3 parts of urea, 4-5 parts of EDTA (ethylene diamine tetraacetic acid)-Fe, 25-35 parts of cassava residues, 30-40 parts of rape seed cakes, 6-7 parts of weathered coal, 8-10 parts of honey, 4-5 parts of azorhizobium caulinodans ORS571, 8-10 parts of fresh coconut milk, 10-14 parts of fine sandy soil, 6-8 parts of ammonium sulfate, 4-6 parts of ardealite, 3-4 parts of ammonium molybdate, 2-3 parts of magnesium sulfate, 20-30 parts of a soil conditioner and appropriate amount of water. According to the organic fertilizer, various organic matters such as the coconut milk, the honey, the rape seed cakes and the like are taken as fertilizer sources, diversity of nutrient elements in the fertilizer is improved, meanwhile, by addition of the azorhizobium caulinodans ORS571, nutrient element absorption and utilization of plant seedlings can be enhanced, and establishment of plant roots is promoted.

The invention discloses a method for preparing low-temperature concentrated coconut milk. The method comprises the following steps: under the condition of room temperature, crushing coconut meat, further squeezing to obtain coconut milk, and finally putting the coconut into a centrifugal machine to be centrifuged so as to obtain the concentrated coconut milk. The method is rapid in concentration speed and high in concentration efficiency, no any preservative or seasoner is added, and the original favor and nutrition of the coconut milk is not affected. The method is performed under a low temperature condition, and compared with the conventional vacuum rotation concentrated coconut milk, the coconut milk produced by using the method is prevented from brown stain, is milky white in color, and has faint fragrance of fresh coconut.

The invention discloses coconut juice beverage. The coconut juice beverage is prepared from the following components in percentage by weight: 7%-10% of coconut milk, 4%-7% of white sugar, 2%-3.5% of soybean isolated protein or 7%-8.5% of skim milk powder, 0.4%-0.8% of an emulsifying agent, 0.05%-0.1% of a stabilizing agent and the balance of water, wherein the coconut milk is prepared through the following steps: washing fresh coconut meat, grinding the washed coconut meat into powder, and adding water to the coconut meat powder for squeezing. The fabrication process of the coconut juice beverage is simple, quick, safe and pollution-free, and has low requirements for the production environment. The soybean isolated protein or the skim milk powder is added, so that the mouth feel of the coconut juice beverage is more fragrant, nutrient values and health care functions are obviously promoted than those of traditional coconut juice, and the coconut juice is easier to absorb by a human body. The beverage can quickly complement the energy of organisms. The coconut juice beverage has high exterior quality and high stability, prolongs the shelf life, and is favorable for storage and marketization popularization.

The invention relates to a method for extracting coconut oil and byproducts from fresh coconut pulp, which comprises the following steps: peeling and crushing shells of coconuts to obtain fresh whitecoconut pulp, crushing the fresh white coconut pulp and grinding the fresh white coconut pulp and buffer solution, then adding enzyme into the mixture to carry out extraction, filter-pressing the extract, separating dietary coconut fibers and the filtrate, centrifugating the filtrate, and separating emulsified coconut oil and coconut protein solution so as to obtain the coconut oil and coconut protein powder respectively. The coconut oil processed by the method has fresh character and can be directly eaten or applied, and the byproducts comprising the dietary coconut fibers and the coconut protein powder can be used as food accessories or additives, so the method improves the utilization level of the coconut pulp and the extraction rate of the coconut oil, and has high economic benefit andgood application prospect.

The present invention discloses a selenium-enriched chicken feed, which is made from the following raw materials by weight: 300-320 parts of corn, 10-12 parts of soybean meal, 6-8 parts of bone meal, , 4-6 parts of grape seed powder, 4-5 parts of selenium-rich yeast, 4-5 parts of zinc-rich yeast, 6-8 parts of fresh coconut milk, 3-4 parts of pandan leaf juice, 4-5 parts of coffee grounds, 3-4 parts of aquatic offcuts, 3-5 parts of sweet corn flour, 5-6 parts of grape juice, 4-6 parts of argy wormwood leaves, 6-7 parts of carrots grains, 5-7 parts of red beans, 3-4 parts of yellow peach grains, 4-5 parts of accessory ingredient and a proper amount of water. The selenium-enriched chicken feed in the present invention adopts corn, soybean meal as the main raw materials, and fresh coconut milk, grape, yellow peach grains and the like are added to promote the appetite of chickens; meanwhile, bone meal, carrot grain, argy wormwood leaves and other additives are added to enrich the nutrition of feed so as to enhance the immunity of chickens; the selenium-rich yeast is added to provide high quality guarantee for the trace elements needed for the growth of chickens; the dunn antiotrema root is added to provide efficacy of essence benefitting, yin nourishing, heat clearing and toxicity removing.

The invention belongs to the technical field of processing and utilization of coconuts, and particularly relates to a coconut milk beverage and a preparation technology thereof. The coconut milk beverage provided by the invention comprises the following components in percentage by weight: 5-8% of fresh coconut flesh, 7-9% of white granulated sugar, 0.8-1% of a compounding emulsifying agent, 0.02-0.04% of essence and 81.96-87.18% of pure water. The coconut juice beverage provided by the invention is good in mouth feel, rich in nutrition, stable in quality, easy to digest and absorb by human bodies and easy to accept by consumers, and the quality of conventional coconut milk is improved.

The invention discloses a method for carrying out cutting seedling by Rosa multiflora Thunb seedling clods. The method mainly comprises: (1) cutting preparation, i.e., selecting 5 to 10cm of underyearling semi-lignified branches of Rosa multiflora Thunb; (2) preparation of the cutting seedling clods, i.e., shearing thin non-woven fabrics to coat fresh coconut dust powder so as to form the cylindrical seedling clods with diameters of 3cm and heights of 4cm; (3) cutting, i.e., removing leaves from the sheared branches and inserting the branches into the seedling clods; (4) coverage of thin fine river sand; (5) watering; (6) film mulching, wherein rooting occurs about 30 to 40 days after film mulching. The method disclosed by the invention is simple and easy to operate, is hormone treatment-free, is short in rooting time, is suitable for large-scale Rosa multiflora Thunb industrial breeding, and has broad-spectrum adaptability.

The invention discloses yoghourt coconut jelly which is made from, by weight, 10-25% of coconut milk, 25-35% of fermented milk and 5-15% of edible gum. The fermented milk is a finished product formed in the mode that by weight percentage, 1-12% of cane sugar and 20-30% of coconut water are added in a milk product with the milk product as reference, the mixture is heated and sterilized, and lactic acid bacteria are inoculated to be fermented for 2-10 h. By adding fresh coconut water for fermentation, the flavor of the coconut is improved, sufficient nutrients are provided for lactic acid bacteria, and nutrient of yoghourt is increased. By adding fresh coconut milk, the special flavor and nutrients of coconuts are maintained, and the unique tropical area characteristic is given to the jelly.

The present invention relates to a preparation method of freshly squeezed coconut milk drink. The method comprises the following preparation steps of coconut milk: (1) fresh coconut meat and water are mixed in a weight ratio of 1:(2-4), and then the coconut meat is crushed into granules with sizes of 5 mm or less; (2) the mixed materials obtained in the step (1) are sent into a colloid mill to be colloid milled for the first time, then the milled mixture is sent into a juice squeezer to be subjected to first juice squeezing, the squeezed mixture is sieved to separate out coconut residues in the squeezed mixture to obtain first coconut milk; (3) the obtained coconut residues in the step (2) and water are mixed at a weight ratio of 1:(0.8-1.5), the mixture is sent into the colloid mill to be colloid milled for the second time, then the milled mixture is sent into the juice squeezer to be subjected to second juice squeezing, the squeezed mixture is sieved to separate out the coconut residues in the squeezed mixture to obtain second coconut milk; and (4) the obtained first coconut milk in the step (2) is mixed with the obtained second coconut milk in the step (3). The coconut milk preparation steps of twice colloid milling and twice squeezing are used to enable the nutritional ingredients in the coconut meat to be fully extracted, so that the obtained coconut milk drink has mellow and natural taste.

The invention relates to a fresh coconut meat bifid probiotic fermented beverage, which is prepared by culturing probiotics such as bifidobacteria, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus and the like with mixed squeezed juice of fresh coconut meat and coconut water serving as a culture medium and inactivating fermented probiotic liquid. A preparation method of the beverage comprises the following steps of: preparing lately-squeezed fresh coconut meat juice serving as a culture medium; adding an appropriate amount of drinking water into a container; fermenting under certain temperature and time conditions; adding an appropriate amount of white sugar, brown sugar, honey and drinking water into probiotic fermented liquid after fermenting; and boiling and inactivating under normal pressure to obtain the beverage. By filtering residues of the fresh coconut meat probiotic fermented beverage, fresh coconut meat probiotic fermented jam can be prepared. According to the invention, the application range of probiotic culture media such as bifidobacteria and the like is further expanded. A novel probiotic fermented inactivated fruit juice beverage is provided for consumers. The beverage has the advantages of wide raw material source, low cost, stable preparation process, small investment on production equipment, easiness for operating and popularizing and good market application prospect.

A coconut opener for accessing and removing coconut water from a fresh coconut, comprises a coconut shell penetrating hollow shaft comprising, at a distal end, a blade with a sharp, pointed tip, a disc affixed centrally and transversely atop a proximal end of the shaft and comprising a central aperture within a top surface of the disc, the aperture aligned with the hollow shaft such that in use, a straw may be inserted through the aperture and through the hollow shaft to access the coconut water; and wherein a plurality of grip indentations are formed in an outer rim of the disc.

The invention discloses milk with walnut and fruits and a preparation method thereof. The milk is prepared from the following raw materials in parts by weight: 50-80 parts of coconut milk, 20-40 parts of pear juice, 120-160 parts of peanut, 400-600 parts of fresh milk, 200-300 parts of water and 30-50 parts of white granulated sugar. The preparation method comprises the following steps of: 1) adding peanut into water, pulping in a stirrer, and filtering to obtain peanut pulp; 2) breaking hulls of fresh coconuts to obtain coconut juice; 3) washing pears, removing peels and seeds, making juice, and filtering to obtain pear juice; and 4) adding the white granulated sugar and milk into the peanut pulp, uniformly mixing, boiling through soft fire, cooling, adding the coconut juice and pear juice into the mixture, and uniformly mixing to obtain the milk with walnut and fruits. The method for preparing the milk with walnut and fruits is simple, and the milk with walnut and fruits is high in nutritive value and enriched in mouthfeel, does not contain any chemical additive and is a green and delicious healthy drink.

The invention discloses fruit sweet soup balls and a preparation method thereof. The sweet soup balls comprise wrappers and fillings. The wrappers are prepared by the following main raw material components, in parts by weight, 40-50 parts of glutinous rice flour, 10-20 parts of lotus root powder, 20-30 parts of purple sweet potatoes, 30-50 parts of 100% fresh coconut water and 3-5 parts of rose essential oil. The fillings are prepared by the following main raw material components, in parts by weight, 70-80 parts of bananas, 10-20 parts of fructo-oligosaccharide, 4-6 parts of rum, 8-12 parts of coconut shreds and 10-15 parts of walnut powder. The sweet soup balls are made of the fruits and easy to digest, the mouthfeel of the sweet soup balls is improved, nutrition of the sweet soup balls is enriched, and meanwhile requirements for individualized mouthfeel and diversified nutrition are met.

The invention discloses a preparation method of coconut oil by treating coconut milk with pawpaw juice, which is characterized in that: 60-90 percent maturated fresh pawpaw are prepared and made into pawpaw juice while the fresh coconut meat is mashed and pressed into coconut milk; then water, pawpaw juice and pectinase are added into coconut milk, mixed together and then treated with zymohydrolysis in heat insulation; after standing, the solution is divided into oil layer, emulsion layer, serum layer and precipitation layer which are taken out respectively; a oil emulsion mixture obtained by mixing the oil layer and the emulsion layer is added with water and then treated with zymohydrolysis in heat insulation, added with white sugar and treated with standing for stratification; the upper coconut oil layer which is separated from the lower water layer is washed with water and filtered and then treated with vacuum drying to produce high-quality coconut oil which contains Beta-carotene. The invention has simple technical process, low cost, high oil-production efficiency, high comprehensive utilization rate of side products, low pollution, meanwhile the coconut oil produced which contains natural Beta-carotene has beautiful colors and long guarantee period.

The present invention relates to the technical field of cosmetics and particularly to an anti-aging composition, an essence thereof and a preparation method of the composition. The composition comprises the following components: 0.1-1 part of yeast zinc, 0.1-1 part of fermented European pear juice extract, 0.1-1 part of a geranium robertianum extract, 0.1-1 part of a psyllium seed extract, 0.05-0.2 part of staphylococcus epidermidis, 0.1-0.5 part of lactoferrin, 1-3 parts of SkinBaby, 0.01-0.03 part of coenzyme Q10, 0.01-0.03 part of a red pomegranate essence, 0.01-0.03 part of water-soluble lipoic acid, 0.1-0.3 part of water-soluble centella asiatica, 0.1-0.3 part of fresh coconut milk lyophilized powder, 0.1-0.3 part of triethanolamine, 1-3 parts of a silk peptide solution and 0.05-0.1 part of menthyl lactate. The composition has advantages of high stability, low irritation, and significant anti-aging effect.

The invention discloses a cutting seedling method for a seedling block of rosa chinensis. The cutting seedling method mainly comprises the following steps: (1) preparing of a cutting: selecting 3 to 5 cm of a new born semi-lignified branch of the rosa chinensis; (2) preparing of a seedling block for cutting seedling: shearing thin non-woven fabric, and wrapping fresh coconut bran powder with the cut thin non-woven fabric to obtain the cylindrical seedling block which is 3 cm in diameter and 4 cm in height; (3) cutting seedling: removing leaves on the branch, and inserting the branch with no leaf into the seedling block; (4) coating with thin sand; (5) watering; (6) coating with a film, and rooting after about 30 days of film coating. The method is simple to operate and feasible, and has the advantages that hormone treatment is avoided; the rooting time is short; suitability for large-scale industrialized seedling production of rosa chinensis is high; the broad-spectrum adaptability is high.

The invention discloses a pregnant sow miscarriage-preventing feed and a producing method thereof, and the pregnant sow miscarriage-preventing feed comprises the following materials by weight: 160-200 parts of wheat bran, 150-180 parts of soybean powder, 60-80 parts of sweet potato powder, 40-70 parts of red beans, 30-40 parts of fresh coconut milk, 30-60 parts of fine rice bran, 15-18 parts of glutinous rice, 2-4 parts of sunflower seeds, 1-2 parts of red dates, 1-2 parts of raisins, 0.2-0.5 part of salt, 2-3 parts of tomato sauce, 30-40 parts of locust tree leaves, 15-25 parts of litchi leaves, 30-50 parts of peanut vine, 1-2 parts of rhizoma acori graminei, 2-3 parts of amomum villosum, 1-2 parts of atractylodes, 1-3 parts of mangnolia officinalis, 5-10 parts of licorice powder, 10-20 parts of walnut powder, 2-3 parts of zeolite powder, 3-5 parts of angelica powder, 1-2 parts of kaolin, 10-15 parts of an attractant, and proper amount of water. The pregnant sow miscarriage-preventing feed is sufficient in energy, non-toxic and harmless, and suitable for all stages of sows during pregnancy, and can prevent miscarriage dead embryo, and increase pregnant sow farrowing number and weight of newborn piglets.

The invention discloses a chicken feed for expelling toxin and easing constipation. The chicken feed is prepared from the following raw materials in parts by weight: 160-180 parts of corn protein powder, 30-40 parts of fresh coconut milk, 20-30 parts of vegetables, 10-14 parts of common sowthistle herbs, 8-12 parts of longevity vegetables, 6-8 parts of centipede powder, 5-8 parts of wild chrysanthemum, 4-6 parts of argy wormwood, 4-5 parts of garlic powder, 2-3 parts of hemp seeds, 4-5 parts of microzyme, 4-6 parts of freshwater shrimp powder, 6-7 parts of cashews, 6-8 parts of spatholobus stems, 5-6 parts of addition agents, and an appropriate amount of water. According to the chicken feed for expelling toxin and easing constipation, disclosed by the invention, the formula is adopted, the feed is rich in nutrition, is green and environmental friendly, and is beneficial to the growth and the development of chickens; traditional Chinese medicine components which are added into the chicken feed not only can prevent diseases, but also can enhance the immunity of the chickens and expel toxin and ease constipation, so that the healthy growth of the chickens is facilitated, and better social values and economic benefits can be achieved. The spatholobus stems which are added into the chicken feed have the effects of enriching the blood and promoting blood circulation and regulating main and collateral channels. The berchemia kulingensis schneid which is added into the chicken feed has the efficacies of dispelling wind and eliminating dampness and promoting blood circulation to stop pain.

The present invention relates to a coconut axillary choerospondias fruit cake and a production method thereof. The coconut axillary choerospondias fruit cake is produced by using the coconut as a sandwich layer and wrapping the sandwich layer with the axillary choerospondias fruit cakes; and the sandwich layer is a layer of coconut cake sandwiched between two layers of axillary choerospondias fruit cakes. The production method includes a axillary choerospondias fruit cake production, a coconut cake production and a coconut axillary choerospondias fruit cake production; and the production method includes the following steps: selecting fresh coconut to be pulverized with the addition of water, using a 200-mesh screen mesh to screen the pulverized coconut, evenly stirring 50-60% of coconut milk with 1-2% of carrageenan, 32-35% of high maltose syrup, 5-10% of maltodextrin and 2-3% of white granulated sugar in weight ratios, and heating the mixture to 60-800 DEG C under normal pressure, and stewing the heated mixture for 18-20 minutes to prepare a coconut cake pulp with a diopter of 40-45%; putting the coconut cake pulp on a layer of axillary choerospondias fruit cake, and then covering another layer of axillary choerospondias fruit cake on the coconut cake pulp to make the coconut cake be the sandwich layer of the two layers of the axillary choerospondias fruit cakes. The production method adds coconut aroma and taste while maintaining the traditional flavor of the axillary choerospondias fruit cake so that the coconut axillary choerospondias fruit cake is excellent in flavor and mouthfeel.

The invention relates to a preparation method and a container of a coconut wine. The preparation method concretely comprises the following steps: taking fresh coconut water, fermenting, and ageing to obtain a coconut wine paste; and mixing the coconut wine paste with a white liquor in proportion according to the alcohol degree, the sugar degree, the sour degree and the flavor to obtain the finished coconut wine. The container is made through the steps of removing the outer shell of a coconut husk, polishing the external surface of the shell removed coconut husk until brightness, and opening a wine product entrance and discharge hole at the top of the coconut husk to form the container. The qualified coconut wine is loaded into the coconut husk to obtain a finished product. The coconut wine prepared in the invention has the fragrance of natural coconuts, contains many nutrition components, and a novel wine product is increased by organically combing the fragrance and abundant nutrition components of a fruit with grains. The coconut husk with hard texture, low price and good sealing effect is effectively used to make the container, so wastes are reused, and the characteristic of the wine product is increased.

The invention relates to a preparation method of power coconut oil with coconut flavor, and belongs to the field of functional food processing. The method includes the following steps: 1) cleaning, crushing and squeezing fresh coconut pulp, and then carrying out filtration to remove slag to obtain coconut milk; 2) adding a color-protecting agent to the coconut milk, evenly mixing the color-protecting agent and the coconut milk to obtain original coconut milk, or carrying out centrifugal condensation or vacuum cryoconcentration to obtain concentrated coconut milk; 3) adding an emulsifier, a thickening agent, a dispersant and a sweetener into the original coconut milk or the concentrated coconut milk, and fully dissolving and evenly mixing the materials to obtain emulsified coconut milk; 4)sterilizing the emulsified coconut milk; 5) carrying out colloidal grinding on the sterilized emulsified coconut milk, and carrying out further homogenization and emulsification by using a homogenizer; and 6) freeze-drying or spray-drying the homogenized emulsified coconut milk to obtain the power coconut oil with coconut flavor. The power coconut oil prepared by the preparation method is good inembedding and regular in shape under microscopic conditions, has good fluidity, good instant dissolvement and high power yield, and can be directly brewed with water for drinking.

The invention relates to a coconut meat candy and a production method of the coconut meat candy. The production method comprises the steps of performing coarse grinding and fine crushing on selected fresh coconut meat after washing, and then carrying out shearing emulsification to obtain highly emulsified coconut meat pulp; mixing the highly emulsified coconut meat pulp, glucose syrup, white granulated sugar, candy additive and salt to prepare coconut meat syrup, and then preparing the coconut meat candy by the traditional candy manufacturing process. According to the production method of the coconut meat candy, the fresh coconut meat is utilized to be directly processed into the highly emulsified coconut meat pulp which replaces coconut milk used as the raw material of the traditional coconut candy production, rich and healthful nutritional ingredients in the coconut meat are utilized, the obtained coconut meat candy is rich in coconut flavor, and compared with the traditional coconut candy, the taste of the coconut meat candy is closer to the fragrance of the coconut fruit, and besides, the coconut meat is added, the sugar content per unit volume in the candy is reduced, the coconut meat candy has good chewing effect, and high economic and nutritive values, and the production process of the coconut meat candy is simple.

The invention provides ginger juice coconut powder and a preparation method thereof. The preparation method comprises the following steps: firstly, preparing ginger powder: washing fresh sand ginger,grinding into pulp, adding alpha-amylase and uniformly mixing with the sand ginger pulp; carrying out enzymolysis, squeezing and filtering; adding pectinase, xanthan gum and uniformly mixing with theginger juice; carrying out enzymolysis, filtering, sterilizing, adding a food additive, stirring, homogenizing and carrying out high-temperature centrifugal spray to obtain the ginger powder; secondly, preparing coconut cream powder: washing fresh coconut, grinding into pulp, adding the alpha-amylase and uniformly mixing with coconut cream, carrying out enzymolysis, squeezing and filtering; addingpectinase, xanthan gum and uniformly mixing with the coconut juice, carrying out enzymolysis, filtering, sterilizing, adding the food additive, stirring, homogenizing and carrying out high-temperature centrifugal spray to obtain the coconut cream powder; mixing and burdening the ginger powder, the coconut cream powder and a sweetening agent, crushing and passing through a sieve to obtain a product. The preparation method provided by the invention maintains original flavors of the ginger juice and coconut; the obtained ginger juice coconut powder has good mouth feel and high nutritional value.

The invention discloses a preparation method of pure coconut water beverage. The preparation method comprises the following steps of (1) crushing shell of fresh coconut, fetching out coconut water, performing coarse filtering, and quickly refrigerating at the temperature of 4 to 10 DEG C; (2) performing pasteurization on the refrigerated coconut water; (3) centrifuging the coconut water at the temperature of 50 to 55 DEG C; (4) performing secondary centrifuging on the coconut water at least at rotation speed of 8000r / min at the temperature of 50 to 55 DEG C; (5) degassing the coconut water at low temperature and low vacuum; (6) sterilizing in a sterilizing machine. The preparation method of the pure coconut water beverage has the advantages that the fresh coconut water is used as raw material; at the premises of not mixing water and adding food additives, by adjusting technological steps and parameters, the prepared pure coconut water beverage is fresh, and is free from brown stain, and the flavor and nutrient and functional ingredients in the coconut water are effectively remained.

The invention relates to the technical field of processing, in particular to an extraction method of coconut oil. The method includes: (1) smashing fresh coconut meat, and squeezing out coconut milk by a squeezer, thus obtaining shredded coconut stuffing; (2) subjecting the shredded coconut stuffing to low temperature drying, then squeezing out crude coconut oil by a squeezer, subjecting the crude oil to first filtration, then conducting natural settlement to separate water, and carrying out second filtration to remove impurities, thus obtaining finished product coconut oil. According to the extraction method of coconut oil provided by the invention, firstly the coconut meat is squeezed to obtain coconut milk, then the shredded coconut stuffing left after squeezing of the coconut milk is utilized as the raw material to extract coconut oil, the raw material cost of the coconut oil can be saved by about 50%, also the method is easy for operation and convenient for quality control, the extracted coconut oil is clear and transparent as water, is free of other mixed color, has the unique fragrance of coconut, very low impurity content and no other smell, various inspection indexes meet the quality standards of crude coconut oil, and the quality is superior.

The invention relates to health-care food with functions of tendering skin and whitening and improving stomach function as well as a preparation method of the health-care food. The preparation method for the health-care food is prepared from the following steps of: cleaning, crushing, juicing, concentrating, spraying, drying and sieving a proper amount of fresh aloe leaves, fresh pawpaw and fresh coconut pulp into corresponding dry powder; and uniformly mixing and blending the dry powder with a proper amount of fresh milk powder. The materials and the fresh milk powder are as follows in percentage by weight: 10%-50% of dry aloe powder, 20%-55% of dry pawpaw powder, 10%-25% of dry coconut powder and 10%-20% of fresh milk powder. The health-care food is sterilized and disinfected by microwave at 120 DEG C, cooled to the normal temperature and then packaged in bags or filled in capsules. The used ingredients are pure natural food, prepared according to a scientific and reasonable proportion, free of any side effect after being taken for a long time, and remarkable in healthcare effects of beautifying the skin and improving the stomach function.

The invention relates to a squeezed coconut milk drink which is prepared from the following raw materials in percentage by weight: 10-30% of coconut milk, 4-10% of white granulated sugar, 0.2-1% of an emulsifier and 0.05-0.15% of a stable thickener, wherein the coconut milk is prepared by the following methods of (1) mixing fresh coconut meat and water at the weight ratio of 1:(2-4) and crushing the coconut meat until particles which are smaller than or equal to 5mm; (2) feeding a mixture obtained in the step (1) into a colloid mill for primary colloid milling, feeding the product into a juice extractor for primary squeezing and sieving and separating coconut residues to obtain primary coconut milk; (3) mixing the coconut residues obtained in the step (2) and water at the weight ratio of 1 to (0.8-1.5), feeding the mixture to the colloid mill for secondary colloid milling, feeding the product into the juice extractor for secondary squeezing, and sieving and separating the coconut residues to obtain secondary coconut milk; and (4) mixing the primary coconut milk and the secondary coconut milk to obtain the coconut milk. The squeezed coconut milk drink has thick and alcohol tastes.

The invention discloses an ultra-high pressure sterilized fresh-keeping method for coconut meat primary pulp, which specifically comprises the following steps: step 1, choosing seasonal fresh coconuts with proper sizes; step 2, removing covers from the coconuts, breaking the shells of the coconuts, removing seed coats of the coconuts, cleaning the coconuts in clear water, and draining to obtain coconut meat; step 3, making the coconut meat into coconut meat primary pulp; step 4, conducting vacuum packing on the coconut meat primary pulp; step 5, conducting ultra-high pressure treatment on the coconut meat primary pulp after vacuum packing; and step 6, taking out the coconut meat primary pulp after ultra-high pressure treatment, and finally carrying out low-temperature storage. According to the method, the coconut flavor and the nutritional ingredients of original fresh coconut meat can be kept; the sterilization is uniform, instant and efficient; the energy consumption is low when compared with that of a heating method; and the storage period of coconut meat treated according to the method can be longer than 3 months.

The invention discloses dry-squeezed coconut juice and a preparation method thereof. The dry-squeezed coconut juice includes a main raw material and a seasoning. The main raw material is copra and the seasoning is selected from white granular sugar, potassium sorbate and glyceryl monostearate. Pure water is then added to the main raw material and the seasoning. The dry-squeezed coconut juice has pure taste, is mellow and natural, has pleasant fragrance and has a long lasting after taste. The dry-squeezed coconut juice enriches types of natural coconut juice and fills a gap in the market, and enriches people life. In addition, copra is easy to store and is unnecessary to refrigerate like fresh coconut pulp and fresh coconut milk, thereby reducing cost. The dry-squeezed coconut juice is convenient to produce and is free of influence of seasons and regions. The dry-squeezed coconut juice can be produced at anytime in anywhere as long as the copra arrives, so that the dry-squeezed coconut juice allows nearby production and is free of long-distance transportation cost of water, so that logistics resource is saved greatly, and the dry-squeezed coconut juice has more advantages than raw-squeezed coconut juice.

The coco blossom scent spirit is one kind of fruity spirit produced through brewing kaoliang and fresh coconut pulp as the main material and coco blossom grain as the supplementary material. It has the basic style of spirit and the increased coco scent and nutrients, and is clear, sweet and cool and mellow.