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Coconut milk and preparation method thereof

A technology of coconut milk and coconut milk, which is applied in the fields of food shearing, food ingredients as pH modifiers, food science, etc., can solve the problems of limited production efficiency of coconut milk, so as to facilitate digestion and absorption, and promote intestinal peristalsis , the effect of increasing the scope of the audience

Inactive Publication Date: 2018-11-13
HUNAN AIDALUN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] A kind of coconut milk and its preparation method are provided in the embodiment of the present invention, in order to solve the problem that existing coconut milk audience has limitation and production efficiency is low

Method used

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  • Coconut milk and preparation method thereof
  • Coconut milk and preparation method thereof
  • Coconut milk and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] The present embodiment provides a kind of coconut milk, and the preparation raw material of described coconut milk comprises according to mass parts:

[0064] 10 parts of coconut meat, 10 parts of coconut water, 2 parts of coconut fruit, 0.025 parts of mogroside V50, 0.34 parts of erythritol, 0.04 parts of water-soluble dietary fiber of monk fruit, 1.8 parts of isomaltulose, 0.002 parts of malic acid, chrysanthemum 2.45 parts of powder, 2.3 parts of fructooligosaccharide, 0.75 part of stable emulsifier and 0.06 part of sodium citrate. Wherein, each component of the stable emulsifier includes 25 parts of gellan gum, 35 parts of carrageenan and 40 parts of sodium caseinate in terms of parts by mass.

[0065] The present embodiment also provides a kind of preparation method of coconut milk, specifically comprises the following steps:

[0066] Step S10: making coconut milk into coconut milk, the specific steps are as follows:

[0067] After the coconut meat is pretreated ...

Embodiment 2

[0086] The present embodiment provides a kind of coconut milk, and the preparation raw material of described coconut milk comprises according to mass parts:

[0087] 10 parts of coconut meat, 10 parts of coconut water, 2 parts of coconut fruit, 0.018 parts of mogroside V50, 3 parts of erythritol, 0.3 parts of water-soluble dietary fiber of monk fruit, 2.0 parts of isomaltulose, 0.005 parts of malic acid, chrysanthemum 1.95 parts of powder, 1.5 parts of fructooligosaccharide, 0.75 part of stable emulsifier and 0.06 part of sodium citrate. Wherein, each component of the stable emulsifier includes 20 parts of gellan gum, 30 parts of carrageenan and 60 parts of sodium caseinate in terms of parts by mass.

Embodiment 3

[0089] The present embodiment provides a kind of coconut milk, and the preparation raw material of described coconut milk comprises according to mass parts:

[0090] 10 parts of coconut meat, 10 parts of coconut water, 2 parts of coconut fruit, 0.028 parts of mogroside V50, 1.5 parts of erythritol, 0.1 part of water-soluble dietary fiber of monk fruit, 0.25 parts of isomaltulose, 0.004 parts of malic acid, chrysanthemum 2.8 parts of powder, 0.8 part of fructooligosaccharide, 0.75 part of stable emulsifier and 0.06 part of baking soda. Wherein, each component of the stable emulsifier includes 20 parts of gellan gum, 30 parts of carrageenan and 50 parts of sodium caseinate in terms of parts by mass.

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PUM

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Abstract

The embodiment of the invention provides coconut milk and a preparation method thereof. In the preparation method provided by the invention, high-speed shearing emulsification enables the emulsion tohave strong stability, besides, three high-pressure homogenization under different pressures and temperatures enables a variety of slurry in the coconut milk to have finer molecules, so that the coconut milk does not have the phenomenon of precipitation or floating oil during long-term placement. Furthermore, two pH value adjustments with different orders can avoid precipitation reaction among a variety of slurry so as to avoid the influence on production yield of the coconut milk. The preparation method provided by the invention has high raw material utilization rate and production efficiency, and the prepared coconut milk emulsion is fine, moderate in sweetness and long in shelf life.

Description

technical field [0001] The disclosure relates to the technical field of mangosteen processing, in particular to a coconut milk and a preparation method thereof. Background technique [0002] With the improvement of living standards, health care products that regulate human body functions gradually enter people's lives. Generally, health products include health food, health medicine, health cosmetics and health products, among which health food includes soup, medicated diet, bee products and milk drink. [0003] Coconut milk is made from coconut milk and ground mature coconut meat. Its main components are starch and saturated fatty acids (mainly palmitic acid, English full name: palmitic acid). It has the characteristics of low protein and no fiber. In addition, Coconut milk has very good effects of cooling and relieving heat, promoting body fluid and quenching thirst, and also has the effects of strengthening the heart, diuresis, deworming, anti-vomiting and antidiarrheal. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L2/62A23L2/70A23L33/125A23L33/105A23L33/21
CPCA23L2/02A23L2/52A23L2/60A23L2/62A23L2/70A23V2002/00A23L33/105A23L33/125A23L33/21A23V2200/06A23V2200/222A23V2200/30A23V2250/044A23V2250/21A23V2250/254A23V2250/28A23V2250/5036A23V2250/5054A23V2250/5062A23V2250/5116A23V2250/62A23V2250/6402A23V2300/26A23V2300/41A23V2250/1614
Inventor 黄华学刘晓红熊瑶龙伟岸刘永胜石建云赵冠宇贺进军叶桂芳黄伟陈江林
Owner HUNAN AIDALUN TECH CO LTD
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