Fermented coconut milk drink and preparation method thereof

A coconut milk and beverage technology, applied in food preparation, bacteria used in food preparation, food science and other directions, can solve the problems of coconut milk beverages affecting health and unsafety, improve product flavor and taste, prevent corruption, prolong shelf life effect

Inactive Publication Date: 2015-10-07
熊涛 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the coconut milk drinks currently on the market are often added with additives such as artificial colors, flavors, thickeners and preservatives, making coconut milk drinks have many unsafe factors that affect health

Method used

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  • Fermented coconut milk drink and preparation method thereof
  • Fermented coconut milk drink and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The raw materials are weighed according to the following proportions: 10% coconut milk, 10% malt syrup, and 80% purified water.

[0023] Preparation method: select fresh coconuts, clean them, blanch them in boiling water for 5 minutes, and drain them; beat the coconut pulp and coconut water with a beater, heat the prepared coconut milk to about 70°C, and keep it warm for 20 minutes to eliminate enzymes and bacteria. Add 80% pure water and 10% maltose syrup and stir evenly, sterilize at 105°C for 6 minutes; 6 The ratio of cfu / ml is inoculated into sterilized and cooled coconut milk, fermented at 35°C for 24 hours, and the pH value is 4.0 to complete the fermentation, and sterilized at 90°C for 30 minutes after canning to obtain the finished product.

Embodiment 2

[0025] Weigh the raw materials according to the following proportions: 8% coconut milk, 15% maltitol, and 77% purified water.

[0026] Preparation method: select fresh coconuts, clean them, blanch them in boiling water for 5 minutes, and drain them; beat the coconut pulp and coconut water with a beater, heat the prepared coconut milk to about 70°C, and keep it warm for 20 minutes to eliminate enzymes and bacteria. Add 77% pure water and 15% maltitol and stir evenly, sterilize at 108°C for 5 minutes; after sterilization, cool to 37°C, compound lactic acid bacteria (Lactobacillus fermentum, Lactobacillus salivarius, rhamnose Lactobacillus) according to 10 6 The ratio of cfu / ml is inoculated into sterilized and cooled coconut milk, fermented at 37°C for 24 hours, the pH value is 4.0 to end the fermentation, and sterilized at 102°C for 25 minutes after canning and sealing to obtain the finished product.

Embodiment 3

[0028] The raw materials are weighed according to the following proportions: 9% coconut milk, 10% white granulated sugar, and 81% purified water.

[0029] Preparation method: select fresh coconuts, clean them, blanch them in boiling water for 5 minutes, and drain them; beat the coconut pulp and coconut water with a beater, heat the prepared coconut milk to about 70°C, and keep it warm for 20 minutes to eliminate enzymes and bacteria. Add 81% pure water and 10% white sugar, stir evenly, and sterilize at 105°C for 8 minutes; after sterilization and cooling to 37°C, compound lactic acid bacteria (L. 7 The ratio of cfu / ml is inoculated into sterilized and cooled coconut milk, fermented at 37°C for 24 hours, the pH value is 3.9 to end the fermentation, sterilized at 132°C for 3 seconds, and packed in aseptic cans, which is the finished product.

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PUM

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Abstract

The present invention relates to a fermented coconut milk drink and a preparation method thereof, the fermented coconut milk drink is prepared from coconut milk, syrup or a sugar substitute, and pure water as raw materials for fermentation by selected plant lactobacillus, the fermented coconut milk drink is prepared by the method is unique in flavor, nutrient-rich, and smooth and fresh in taste, the short chain fatty acid level of the fermented coconut milk drink is significantly improved after fermentation by the plant lactobacillus, and the fermented coconut milk drink can significantly reduce total cholesterol (TC) and triglyceride (TG) content in fasting blood-glucose and blood fat of hyperlipemia rats, and has significant health benefits.

Description

1. Technical field [0001] The invention relates to a fermented vegetable protein beverage and a preparation method thereof, in particular to a preparation method of fermented coconut milk. 2. Background technology [0002] Coconut juice drink is a kind of beverage food that is deeply loved by consumers and has rich nutrition. However, the coconut milk drinks currently on the market are mostly added with additives such as artificial colors, essences, thickeners and preservatives, which makes the coconut milk drinks have many unsafe factors that affect health. In recent years, lactic acid bacteria fermented vegetable protein drinks have become a hot topic. The purpose of the present invention is to: provide a pure coconut milk fermented drink and its preparation method, select vegetable lactic acid bacteria to ferment the coconut milk, endow the coconut milk with a more mellow flavor, improve its digestion and absorption rate, and strengthen the intestinal health function of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L1/03A23L1/29
CPCA23L2/02A23L2/52A23L2/60A23V2002/00A23V2400/119A23V2400/145A23V2400/147A23V2400/151A23V2400/123A23V2400/181A23V2400/173A23V2400/175A23V2400/249A23V2400/169A23V2250/242A23V2250/246A23V2250/2482A23V2250/262A23V2250/264A23V2250/6416A23V2250/6422
Inventor 熊涛谢明勇
Owner 熊涛
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