Coconut juice beverage and preparation method thereof

A technology for beverage and coconut juice, applied in the field of coconut juice beverage and its preparation, can solve the problems of long shelf life, single type and taste, etc., and achieve the effects of easy absorption, simple and fast production process, and low production environment requirements.

Active Publication Date: 2015-05-13
海南新未来食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the present invention provides a kind of coconut juice drink, overcomes the defects of single type and taste of existing coconut juic

Method used

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  • Coconut juice beverage and preparation method thereof
  • Coconut juice beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of coconut juice drink component is as follows: coconut milk 7kg, white granulated sugar 4kg, soybean protein isolate 2kg, glycerin fatty acid ester 0.4kg, colloid 0.05kg, water 86.55kg.

[0023] The preparation method is as follows:

[0024] 1) Juicing: rinsing 30kg of fresh coconut meat, grinding it into powder, adding 45kg of water at 70°C to squeeze the juice three times continuously, and filtering to obtain the coconut milk.

[0025] 2) Emulsification: Mix 2 kg of soybean protein isolate, 0.4 kg of fatty acid ester of oil, and 0.05 kg of colloid, add 41.55 kg of water at 70° C. and stir to dissolve to prepare mixed solution I.

[0026] 3) Blending: Mix 7 kg of coconut milk, mixed solution I, and 4 kg of white granulated sugar, and stir well to obtain mixed solution II.

[0027] 4) Homogenization: After the mixed liquid II is subjected to first-level homogenization and second-level homogenization, wherein, the pressure of the first-level homogenization is 38...

Embodiment 2

[0030] A kind of coconut juice drink component is as follows: coconut milk 8kg, white granulated sugar 5kg, soybean protein isolate 3kg, sucrose fatty acid ester 0.6kg, dextrin 0.08kg, water 83.32kg.

[0031] The preparation method is as follows:

[0032] 1) Juicing: Rinse 40kg of fresh coconut meat, grind it into powder, add 60kg of water at 80°C to squeeze the juice three times continuously, and filter to obtain the coconut milk.

[0033] 2) Emulsification: Mix 3 kg of soybean protein isolate, 0.6 kg of sucrose fatty acid ester, and 0.08 kg of dextrin, add 23.32 kg of water at 80° C. and stir to dissolve to prepare a mixed solution I.

[0034] 3) Blending: Mix 8 kg of coconut milk, mixed solution I, and 5 kg of white granulated sugar, and stir well to obtain mixed solution II.

[0035] 4) Homogenization: After the mixed solution II is subjected to first-level homogenization and second-level homogenization, wherein, the pressure of the first-level homogenization is 35MPa, an...

Embodiment 3

[0038] A kind of coconut juice drink composition is as follows: coconut milk 10kg, white granulated sugar 7kg, skimmed milk powder 3.5kg, sucrose fatty acid ester 0.8kg, colloid 0.1kg, water 78.6kg.

[0039] The preparation method is as follows:

[0040] 1) Juicing: Rinse 20 kg of fresh coconut meat, grind it into powder, add 30 kg of water at 100° C. to squeeze the juice three times continuously, and filter to obtain the coconut milk.

[0041] 2) Emulsification: Mix 3.5 kg of skimmed milk powder, 0.8 kg of sucrose fatty acid ester, and 0.1 kg of pectin, add 48.6 kg of water at 100° C. and stir to dissolve to obtain a mixed solution I.

[0042] 3) Blending: Mix 10 kg of coconut milk, mixed solution I, and 7 kg of white sugar, and stir well to obtain mixed solution II.

[0043] 4) Homogenization: After the mixed liquid II is subjected to first-level homogenization and second-level homogenization, wherein, the pressure of the first-level homogenization is 40MPa, and the pressur...

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Abstract

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.

Description

technical field [0001] The invention relates to the technical field of coconut milk beverages, in particular to a coconut milk beverage and a preparation method thereof. Background technique [0002] Coconut is an important woody economic crop, food energy crop and landscape plant in tropical areas. It is also an important part of tropical agricultural product processing after natural rubber, and plays an important role in the economic development of Hainan Province. Coconut juice, as the most common coconut beverage product, is a new type of vegetable protein beverage made of fresh coconut meat, squeezed, emulsified, blended, homogenized, filled and sterilized. It is rich in carbohydrates, fats, proteins, vitamins, potassium, magnesium and other minerals and a variety of trace elements necessary for the human body. It has the functions of diuresis, swelling, strengthening strength, expanding blood volume, moisturizing the skin, and beautifying the skin. Market demand The v...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/66
CPCA23L2/04A23L2/66A23V2002/00A23V2250/5488A23V2250/5114A23V2200/30
Inventor 张玉锋桂青王挥段岢君陈卫军
Owner 海南新未来食品有限公司
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