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A kind of coconut milk clearing and refreshing and preparation method thereof

A coconut milk clearing and cooling technology, applied in the field of clearing and cooling, can solve the problems of losing the cooling flavor of coconut milk, being unable to transport and sell long-distance, and the shelf life is not long, etc. long effect

Active Publication Date: 2018-09-07
海南岛屿食品饮料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Qingbuliang is mainly sold fresh. It can be stored in the refrigerator for a few days and cannot be transported for long-distance sales.
In addition, some companies currently try to produce canned Qingbuliang, which tastes poor, loses the flavor of freshly sold coconut milk Qingbuliang, and has a short shelf life.

Method used

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  • A kind of coconut milk clearing and refreshing and preparation method thereof
  • A kind of coconut milk clearing and refreshing and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of coconut milk for refreshing and cooling, comprising the following raw materials in mass percentage: coconut fiber 6%, wheat kernel 0.5%, corn 3%, sago 0.5%, oat 0.5%, red bean 0.5%, honey 5%, emulsification stabilizer 0.1%, surplus is coconut milk; Described emulsification stabilizer comprises sodium caseinate, glyceryl monostearate, sucrose fatty acid ester, sodium carboxymethyl cellulose; Described coconut milk is 1 by weight ratio: 1 coconut meat and purified water.

Embodiment 2

[0029] A kind of coconut milk for refreshing and cooling, comprising the following raw materials in mass percentage: 8% of coconut fiber, 0.8% of wheat kernel, 5% of corn, 0.8% of sago, 1% of oat, 0.8% of red bean, 10% of honey, and emulsification stabilizer 0.2%, surplus is coconut milk; Described emulsification stabilizer comprises sodium caseinate, glyceryl monostearate, sucrose fatty acid ester, sodium carboxymethyl cellulose; Described coconut milk is 1 by weight ratio: 2 coconut meat and purified water.

Embodiment 3

[0031] A kind of coconut milk for refreshing and cooling, comprising the following raw materials in mass percentage: 7% of coconut fiber fruit, 0.7% of wheat kernel, 4% of corn, 0.6% of sago, 0.8% of oat, 0.7% of red bean, 8% of honey, and emulsification stabilizer 0.15%, surplus is coconut milk; Described emulsification stabilizer comprises sodium caseinate, glyceryl monostearate, sucrose fatty acid ester, sodium carboxymethyl cellulose; Described coconut milk is 2 by weight ratio: 3 coconut meat and purified water.

[0032] The preparation method of the coconut milk of the above-mentioned embodiments 1-3 for clearing and nourishing cool comprises the following steps:

[0033] S1. Preparation of coconut milk: select fresh coconut meat, use a coconut meat grater to make it into shredded coconut, add pure water according to the above weight ratio, and carry out low-temperature cold pressing at 30°C, pass through a 1000-mesh sieve, and filter Obtain milky white liquid, namely c...

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Abstract

The invention discloses a coconut milk Qingbuliang and a preparation method thereof. The coconut milk Qingbuliang is prepared from the following raw materials by weight percent: 6-8% of coconut fiber fruits, 0.5-0.8% of wheat kernels, 3-5% of corn, 0.5-0.8% of sago, 0.5-1% of oat, 0.5-0.8% of ormosia, 5-10% of honey, 0.1-0.2% of an emulsion stabilizer and the balance of coconut milk, wherein the emulsion stabilizer comprises sodium caseinate, glycerin monostearate, sucrose fatty acid ester and sodium carboxymethylcellulose; and the coconut milk is prepared from coconut meat and purified water at a mass ratio of 1:(1-2). According to the invention, a gradient homogenizing method is adopted for guaranteeing a better homogenizing effect of a coconut milk mixed solution and higher stability of homogenized emulsion. The prepared coconut milk Qingbuliang has the characteristics of milk white color, thick coconut fragrance, smooth taste, flavor of fresh sold coconut milk Qingbuliang, difficulty in infecting bacteria, no suspension, no impurity, few damaged nutritional ingredients and longer shelf life.

Description

technical field [0001] The invention relates to the technical field of clearing and nourishing coolness, in particular to a coconut milk clearing and nourishing coolness and a preparation method thereof. Background technique [0002] Coconut milk contains a large amount of vegetable protein, 17 kinds of amino acids needed by the human body, and trace elements such as zinc, calcium, and iron. It is by far the natural drink with the highest amino acid content in the world. The vitamin E contained in it can maintain the youthful vitality of women, the rich zinc can promote the development of young girls, the magnesium can improve the circulatory system of the elderly, and the riboflavin phospholipid is an advanced fuel for enhancing sexual function. [0003] Coconut milk is a special snack in Hainan. It has the functions of relieving heat and lubricating the intestines. It is very popular among the public. At present, Qingbuliang is mainly sold fresh. It can be stored in the r...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L19/00A23L21/25A23L5/10A23L29/10A23L2/02A23L2/04A23L2/52A23L3/16
CPCA23L2/02A23L2/04A23L2/52A23L3/16A23V2002/00A23V2200/222A23V2250/51082
Inventor 郝伟王旭良
Owner 海南岛屿食品饮料有限公司
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