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Coconut milk beverage and preparation technology thereof

A preparation process, coconut juice technology, applied in the direction of food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve problems such as poor taste and poor stability, and achieve improved disease resistance and stable quality , good taste effect

Active Publication Date: 2017-08-11
中山市金旺福饮料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there are problems such as poor taste and poor stability in the coconut juice beverages on the market. With the improvement of people's requirements for the quality of life, the existing coconut juice beverages can no longer meet people's needs.

Method used

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  • Coconut milk beverage and preparation technology thereof
  • Coconut milk beverage and preparation technology thereof
  • Coconut milk beverage and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1, a kind of coconut juice drink

[0038] Described coconut water beverage comprises following component and weight percentage thereof:

[0039] 5% of fresh coconut meat, 7% of white granulated sugar, 0.8% of compound emulsifier, 0.02% of essence and 87.18% of purified water; Phospholipids are composed in a weight ratio of 7:5:2.

[0040] Preparation Process:

[0041] S1 Soak the fresh coconut meat in pure water at 70°C, the amount of pure water added is 1.5 times the weight of the above fresh coconut meat, and the soaking time is 18 minutes, and the soaking water and soaked coconut meat are obtained;

[0042]S2 breaks the coconut meat after soaking gained in step S1 to obtain the broken coconut meat, refines the above-mentioned broken coconut meat with the soaking water gained in step S1, and the amount of pure water added during the grinding is 2.8% of the weight of the above-mentioned broken coconut meat times, squeezed to get coconut juice;

[0043] S...

Embodiment 2

[0047] Embodiment 2, a kind of coconut juice drink

[0048] Described coconut water beverage comprises following component and weight percentage thereof:

[0049] Fresh coconut meat 8%, white granulated sugar 9%, compound emulsifier 1%, essence 0.04% and purified water 81.96%; The compound emulsifier is composed of sodium starch octenyl succinate, sodium caseinate and modified soybean Phospholipids are composed in a weight ratio of 9:3:1.

[0050] Preparation Process:

[0051] S1 Soak the fresh coconut meat in pure water at 80°C, the amount of pure water added is 2.2 times the weight of the above fresh coconut meat, and the soaking time is 26 minutes, and the soaking water and soaked coconut meat are obtained;

[0052] S2 breaks the coconut meat after soaking obtained in step S1 to obtain the coconut meat after crushing, and refines the coconut meat after the above-mentioned crushing with the soaking water obtained in step S1, and the amount of pure water added during refini...

Embodiment 3

[0057] Embodiment 3, a kind of coconut juice drink

[0058] Described coconut water beverage comprises following component and weight percentage thereof:

[0059] 7% of fresh coconut meat, 8.2% of white granulated sugar, 0.95% of compound emulsifier, 0.03% of essence and 83.82% of purified water; the compound emulsifier is composed of sodium starch octenyl succinate, sodium caseinate and modified soybean Phospholipids are composed of 8:3.5:1.5 by weight.

[0060] Preparation Process:

[0061] S1 Soak the fresh coconut meat in pure water at 76°C, the amount of pure water added is 1.8 times the weight of the above fresh coconut meat, and the soaking time is 24 minutes, and the soaking water and soaked coconut meat are obtained;

[0062] S2 breaks the coconut meat after soaking obtained in step S1 to obtain the coconut meat after crushing, and refines the coconut meat after the above-mentioned crushing with the soaking water obtained in step S1, and the amount of pure water add...

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Abstract

The invention belongs to the technical field of processing and utilization of coconuts, and particularly relates to a coconut milk beverage and a preparation technology thereof. The coconut milk beverage provided by the invention comprises the following components in percentage by weight: 5-8% of fresh coconut flesh, 7-9% of white granulated sugar, 0.8-1% of a compounding emulsifying agent, 0.02-0.04% of essence and 81.96-87.18% of pure water. The coconut juice beverage provided by the invention is good in mouth feel, rich in nutrition, stable in quality, easy to digest and absorb by human bodies and easy to accept by consumers, and the quality of conventional coconut milk is improved.

Description

technical field [0001] The invention belongs to the technical field of coconut processing and utilization, and in particular relates to a coconut juice beverage and a preparation process thereof. Background technique [0002] Coconut juice is a natural drink made by squeezing coconut meat. It 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. Coconut juice contains a variety of amino acids that are indispensable to the human body and can stimulate physical fitness, such as lysine; the vitamin B family and C contained in it a...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/60A23L2/62A23L33/00
CPCA23L2/04A23L2/60A23L2/62A23V2002/00A23V2200/14A23V2200/30
Inventor 李华强
Owner 中山市金旺福饮料有限公司
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