The invention provides a preparation process for improving the stability of raw coconut milk, which comprises the following steps: breaking shells of coconuts to obtain meat,
grinding and squeezing the meat to 200-400 meshes to obtain crude coconut milk, and
degreasing the crude coconut milk through
carbon dioxide extraction equipment; then, pH-
electron beam circulation is adopted, the pH value is adjusted in stages, heating is conducted, and
electron beam
irradiation is conducted. Blending raw coconut milk, adding coconut water, a stabilizing agent, an emulsifying agent and a
sweetening agent into the crude coconut milk, and stirring; and finally, carrying out homogenization treatment and
pasteurization on the raw coconut milk. Wherein the
irradiation dose of the
electron beam is 8-15 kGy, and the output energy is 10-30 MeV. The stabilizer comprises
xanthan gum,
carrageenan,
guar gum and the like, the emulsifier is
sucrose fatty acid ester or
monoglyceride, and the
sweetening agent comprises
sucrose,
fructose,
xylitol and the like. According to the process, the stability of the raw coconut milk can be remarkably improved, phenomena such as layering are reduced, the taste, texture and nutritional value are improved, the
shelf life is prolonged, and the process has relatively high market competitiveness.