Coconut-water beverage and preparation method thereof

A coconut water and beverage technology, applied in the field of beverages, can solve problems such as loss of delicious taste, influence on nutritional and health care value, destruction of physiological activity, etc., and achieve the effect of convenient transportation.

Active Publication Date: 2011-09-14
海南品香园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Coconut water is rich in a variety of active ingredients, but these substances are sensitive to heat. If the existing heat treatment technology such as UHT or high-temperature cooking method is used to sterilize, add preservatives, etc., it will destroy its physiological activity, thereby affecting its nutrition and health. health value
And the presence of rich sugars and amino acids in it makes it easy to produce "cooked sweet potato flavor", "brown sugar flavor", etc., and the taste also loses its original deliciousness

Method used

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  • Coconut-water beverage and preparation method thereof
  • Coconut-water beverage and preparation method thereof
  • Coconut-water beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Peel off the non-deteriorated coconut shell and get 100kg of water, quickly add 100g of ascorbic acid and stir to dissolve, remove impurities by centrifugal filtration with a 16000rpm (rev / min) centrifuge, add 25kg of pure water, dissolve sucrose with hot water, the concentration is 60%, stir and add sucrose liquid adjustment to 7.0 0 Brix, stir and add citric acid to adjust the pH to 4.6. The prepared coconut water is sterilized by filtration through a membrane with a pore size of 0.02 μm, and then sterilized by 400MPa ultra-high pressure and low temperature (25°C) for a second sterilization treatment for 15 minutes. The sterilized aluminum pop cans are aseptically filled into finished coconut water beverages, with a net capacity of 245ml. If necessary, it can also be packed into airtight containers with other capacities.

Embodiment 2

[0040] Peel off the non-deteriorated coconut shell and get 200kg of water, quickly add 150g of ascorbic acid and stir to dissolve, remove impurities by centrifugal filtration with a 20000rpm (rev / min) centrifuge, add 50kg of pure water, dissolve sucrose with hot water, the concentration is 60%, add sucrose with stirring liquid adjustment to 8.0 0 Brix, stir and add citric acid to adjust to pH 4.7, the prepared coconut water is sterilized by filtering through a membrane with a pore size of 0.02μm, and under sterile conditions, add 7.5kg of high-temperature sterilized coconut fiber fruit and stir evenly, and then use 600MPa Ultra-high pressure and low temperature (20°C) sterilization for the second time for 10 minutes, and aseptically filling in high-temperature sterilized aluminum pop-top cans into the finished product of coconut water beverage with a net capacity of 245ml. If necessary, it can also be packed into airtight containers with other capacities.

Embodiment 3

[0042] Peel off the non-deteriorated coconut shell and get 500kg of water, quickly add 600g of ascorbic acid and stir to dissolve, remove impurities by centrifugal filtration with a 18000rpm (rev / min) centrifuge, add 125kg of pure water, dissolve sucrose with hot water, the concentration is 60%, stir and add sucrose liquid adjustment to 8.0 0 Brix, stir and add citric acid to adjust to pH 4.8, the prepared coconut water is sterilized by filtration through a membrane with a pore size of 0.2 μm, and 31 kg of high-temperature sterilized coconut meat is added under sterile conditions and stirred evenly, and then 500MPa ultra- High-pressure low-temperature (28 ℃) sterilization is sterilized for the second time for 12 minutes, and the coconut meat coconut water beverage finished product is made into coconut meat coconut water beverage with aseptically filling through high-temperature sterilized aluminum pop-top cans, and its net capacity is 245ml. If necessary, it can also be packed...

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Abstract

The invention discloses a method for preparing a coconut-water beverage. The method comprises the following steps: (1) breaking coconuts and then getting coconut water, adding an ascorbic acid the weight of which accounts for 0.1-0.15% of that of the coconut water into the coconut water, then stirring the obtained mixture so as to dissolve the ascorbic acid; (2) adding water into the solution obtained in the step (1), then stirring the obtained mixture, wherein the weight ratio of the water to the coconut water is (0.5-1.2): (4-5); (3) adding cane sugars into the aqueous solution obtained in the step (2), adjusting the sugar degree of the obtained mixture to 7.0-8.00 Brix, then adding a citric acid into the obtained product, and adjusting the pH value of the obtained mixture to 4.6-4.8; and (4) carrying out membrane filtration sterilization and ultrahigh-pressure low-temperature sterilization on the aqueous solution obtained in the step (3) so as to obtain the coconut-water beverage. The invention also discloses a coconut-water beverage. The coconut-water beverage and preparation method thereof disclosed by the invention have the advantages that because of changing the traditional heat treatment technology for sterilization and adopting the combination of low temperature membrane filtration sterilization and high pressure low temperature sterilization, the purposes of sterilization and refreshment are achieved, the unique flavor, nutrition and functional components of the coconut water are effectively kept, and the quality guarantee period of the prepared coconut-water beverage is long; and through filtering large particles in the coconut water through centrifugal filtration and membrane filtration, the prepared coconut-water beverage is clear, soft, delicate, pure and fresh.

Description

technical field [0001] The invention relates to the technical field of beverages, especially coconut water beverages, and a preparation method thereof. Background technique [0002] Coconut is a palm plant of the genus Coconut, mainly distributed in Wenchang, Qionghai, Wanning, Lingshui County and Sanya City on the southeast coast of Hainan Province, and its area and output account for about 80% of the country. Coconut water exists in the fruit cavity and is rich in nutrients and physiologically active substances, such as fructose, glucose, sucrose, amino acids, protein, fat, vitamin C, vitamin B, vitamin E, potassium, calcium, sodium, phosphorus, magnesium, Substances such as iron. Coconut water is sweet and refreshing, and can be drunk directly. It is an ideal drink for refreshing, quenching thirst, eliminating fatigue and restoring physical fitness. Coconut water is sweet in taste and warm in nature, can promote cell regeneration, and has good nutritional and health fun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/44A23L2/74
Inventor 林和伟陈德新莫齐燕林开豪连在宏
Owner 海南品香园食品有限公司
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