Coconut fruit milk and method for manufacturing same

A technology for coconut fruit and milk, applied in the field of coconut fruit milk and its preparation, can solve the problems of product safety and taste, incomplete sterilization of granular raw materials, uneven distribution of particles, etc., and achieves rich varieties, rich taste and nutrition. rich effects

Inactive Publication Date: 2014-01-08
熊玲燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although there are many fruit beverages on the market today, there is still less fruit milk, and the fruit beverage industry on the market today has certa

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of coconut milk, the components are in parts by weight: 60 parts of raw milk, 50 parts of coconut fruit, 85 parts of white sugar, 20 parts of fructose syrup, 41 parts of whole milk powder, sodium citrate 5 parts, food flavor 5 parts, citric acid 6 parts, lactic acid 15 parts, gellan gum 0.2 parts, aspartame 0.3 parts, acesulfame potassium 0.3 parts, high acyl gellan gum 0.06 parts, high ester pectin 2.4 parts, 0.15 parts of acid-resistant sodium carboxymethylcellulose and 0.12 parts of sodium citrate.

[0023] The above-mentioned coconut milk is realized through the following steps:

[0024] (1) Preparation of suspension stabilizer: 0.06 parts of high-acyl gellan gum, 2.4 parts of high-ester pectin, 0.15 parts of acid-resistant sodium carboxymethylcellulose, and 0.12 parts of sodium citrate were pulverized at room temperature and mixed uniformly;

[0025] (2) Mix the suspension stabilizer in step (1) with 85 parts of white sugar evenly, add it into the cold wate...

Embodiment 2

[0032] A kind of coconut milk, the components are: 80 parts of raw milk, 80 parts of coconut fruit, 135 parts of white sugar, 30 parts of fructose syrup, 65 parts of whole milk powder, sodium citrate 8 parts, 15 parts of food flavor, 10 parts of citric acid, 30 parts of lactic acid, 0.5 parts of gellan gum, 0.5 parts of aspartame, 0.5 parts of acesulfame potassium, 0.5 parts of high acyl gellan gum, 1.5 parts of high ester pectin, 2.0 parts of acid-resistant sodium carboxymethylcellulose and 1.0 parts of sodium citrate.

[0033] The above-mentioned coconut milk is realized through the following steps:

[0034] (1) Preparation of suspension stabilizer: 0.5 parts of high-acyl gellan gum, 1.5 parts of high-ester pectin, 2.0 parts of acid-resistant sodium carboxymethylcellulose, and 1.0 parts of sodium citrate were pulverized at room temperature and mixed uniformly;

[0035] (2) Mix the suspension stabilizer in step (1) with 135 parts of white sugar evenly, add it into the cold w...

Embodiment 3

[0042] A kind of coconut fruit milk, its composition is by weight: 70 parts of raw milk, 65 parts of coconut fruit, 105 parts of white sugar, 25 parts of fructose syrup, 48 parts of whole milk powder, sodium citrate 6 parts, food flavor 8 parts, citric acid 8 parts, lactic acid 22 parts, gellan gum 0.3 parts, aspartame 0.4 parts, acesulfame potassium 0.4 parts, high acyl gellan gum 0.32 parts, high ester pectin 2.4 parts , 0.8 parts of acid-resistant sodium carboxymethyl cellulose, and 0.48 parts of sodium citrate.

[0043] The above-mentioned coconut milk is realized through the following steps:

[0044] (1) Preparation of suspension stabilizer: 0.32 parts of high-acyl gellan gum, 2.4 parts of high-ester pectin, 0.8 parts of acid-resistant sodium carboxymethylcellulose, and 0.48 parts of sodium citrate were pulverized at room temperature and mixed uniformly;

[0045] (2) Mix the suspension stabilizer in step (1) with 105 parts of white sugar evenly, add it into the cold wate...

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Abstract

The invention discloses coconut fruit milk and a method for manufacturing the same. The coconut fruit milk comprises, by weight, raw milk, coconut fruits, white sugar, high-fructose corn syrup, whole milk powder, sodium citrate, edible essence, citric acid, lactic acid, gellan gum, aspartame, acesulfame and suspension stabilizers. The method includes manufacturing suspension stabilizing liquid; placing the raw milk, the high-fructose corn syrup and the whole milk powder into a stirrer, uniformly stirring the raw milk, the high-fructose corn syrup and the whole milk powder to manufacture mixed liquid and filtering the mixed liquid; manufacturing the coconut fruits; performing sterilization; canning the coconut fruit milk. The coconut fruit milk and the method have the advantages that the coconut fruit milk tastes unique and rich, and is attractive in appearance, rich in nutrient and suitable for people of all ages, the varieties of milk products are increased, the coconut fruits of the coconut fruit milk can be uniformly suspended for a long time without floating up or sinking down and are quite stable, and accordingly a service effect can be improved.

Description

technical field [0001] The invention belongs to the field of beverage processing, and in particular relates to coconut milk and a preparation method thereof. Background technique [0002] With the improvement of people's living standards in our country, great changes have taken place in people's consumption demand. In recent years, the dairy market has developed by leaps and bounds, and the speed of development is very fast. These products have many flavors and are rich in nutrition, and are deeply loved by consumers. Dairy products still have a very broad market prospect [0003] Although there are many fruit beverages on the market today, there are still few fruit milks, and there are certain defects in the fruit beverage industry on the market today, such as incomplete sterilization of granular raw materials and uneven distribution of particles. These defects can cause product safety and taste problems. Contents of the invention [0004] In order to solve the above ...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/156
Inventor 熊玲燕
Owner 熊玲燕
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