Stabilizing agent for coconut milk beverage and method for preparing coconut milk beverage by using stabilizing agent

A technology of stabilizer and coconut water, applied in the field of coconut water beverage stabilizer and preparation of coconut water beverage by using the same, can solve the problems of subsistence, less attention to the influence of coconut water precipitation, unnatural taste, etc., and achieves thermodynamic stability and good particle size. Suspension ability, stable effect of product system

Active Publication Date: 2019-03-19
HANGZHOU WAHAHA TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But all be confined to improving coconut milk preparation technology, and described emulsifier is mainly small molecule emulsifier, thickener also mainly relates to the non-pseudoplastic colloids such as sodium carboxymethyl cellulose; Small molecule emulsifier is too much mouthfeel Unnatural, the amount of thickeners such as sodium carboxymethyl cellulose usually needs more, the system will be more lifeless and not refreshing
[0006] In addition, previous inventions paid more attention to the influence of individual emulsifiers or thickeners on the floating of coconut milk, and paid less attention to the influence of coconut milk sedimentation, and seldom used emulsifiers, thickeners, chelating agents, etc. Considering

Method used

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  • Stabilizing agent for coconut milk beverage and method for preparing coconut milk beverage by using stabilizing agent
  • Stabilizing agent for coconut milk beverage and method for preparing coconut milk beverage by using stabilizing agent

Examples

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Embodiment 1

[0056] The ingredients of this embodiment are raw materials from emulsifier, thickener, acidity regulator, white granulated sugar, etc., wherein the weight of each ingredient is calculated based on the total amount of 100g: mono-, diglyceride fatty acid ester 5g, sucrose fatty acid ester 5g , sodium caseinate 6.6g, titanium dioxide 1.7g, sodium starch octenyl succinate 10g, microcrystalline cellulose 10g, xanthan gum 1g, sodium citrate 1.7g, sodium tripolyphosphate 0.2g, white sugar 58.8g.

[0057] Use this stabilizer to prepare the method for coconut milk beverage as follows:

[0058] 1) Pre-emulsification of coconut milk: Weigh 132g of coconut milk, heat it to 60°C in a water bath, add mono- and diglyceride fatty acid esters to it to disperse as the oil phase; dissolve sucrose fatty acid esters with 60g of 70°C hot water as the water phase; Slowly add the water phase to the oil phase under stirring; then dissolve sodium caseinate with 66g of 85°C hot water and add it to the ...

Embodiment 2

[0068] The ingredients of this embodiment are made of emulsifiers, thickeners, acidity regulators, white granulated sugar, etc., wherein the weight of each ingredient is calculated based on the total amount of 100g: mono- and diglyceride fatty acid esters 10g, sucrose fatty acid esters 1.7 g, sodium caseinate 23.3g, fumed silica 6g, sodium starch octenyl succinate 20g, microcrystalline cellulose 3.3g, gellan gum 1g, sodium citrate 10g, sodium tripolyphosphate 1g, white sugar 23.7 g.

[0069] Use this stabilizer to prepare the method for coconut milk beverage as follows:

[0070] 1) Pre-emulsification of coconut milk: Weigh 660g of coconut milk, heat it to 80°C in a water bath, add mono- and diglyceride fatty acid esters to it to disperse as the oil phase; dissolve sucrose fatty acid esters with hot water at 300-965°C as the water phase; Slowly add the water phase to the oil phase under stirring; then dissolve sodium caseinate with 100g of 80°C hot water and add to the aforeme...

Embodiment 3

[0080] The ingredients of this example are made of emulsifiers, thickeners, acidity regulators, white granulated sugar, etc., wherein the weight of each ingredient is calculated based on the total amount of 100g: mono- and diglyceride fatty acid esters 10g, sucrose fatty acid esters 3.3 g, sodium caseinate 23.3g, fumed silica 10g, sodium starch octenyl succinate 20g, microcrystalline cellulose 3.3g, xanthan gum 2.3g, potassium citrate 8.3g, sodium tripolyphosphate 0.3g, White granulated sugar 19.2g.

[0081] Use this stabilizer to prepare the method for coconut milk beverage as follows:

[0082] 1) Pre-emulsification of coconut milk: Weigh 330g of coconut milk, heat it to 70°C in a water bath, add mono- and diglyceride fatty acid esters to it to disperse as an oil phase; dissolve sucrose fatty acid esters with 100g of 65°C hot water as an aqueous phase; Slowly add the water phase to the oil phase under stirring; then dissolve sodium caseinate with 100g of 80°C hot water and a...

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Abstract

The invention relates to the field of beverages, and discloses a stabilizing agent for a coconut milk beverage and a method for preparing the coconut milk beverage by using the stabilizing agent. Eachof 100g of the stabilizing agent comprises 0.5-80g of an emulsifying agent, 0.2-15g of an emulsifying agent, 0.1-10g of an acidity regulator, and 0-50g of white granulated sugar. The emulsifying agent is stable multilayer emulsion particles which are prepared by compounding a micromolecule emulsifying agent with a protein macromolecule emulsifying agent, performing emulsifying through combinationof titanium dioxide or hydrophilicity gas phase silicon dioxide superfine solid particles, and finally, performing embedding with sodium starch octenyl succinate. The coconut milk beverage product prepared by using the compound stabilizing agent has the advantages that little fat goes up, the precipitate content is low, obvious black precipitate does not exist, and the mouth feel is refreshing.

Description

technical field [0001] The invention relates to the field of beverages, in particular to a coconut milk beverage stabilizer and a method for preparing coconut milk beverages using the stabilizer. Background technique [0002] The endosperm and its juice of coconut fruit seeds are edible parts, and they are rich in nutrition, and have always been favored by consumers. The white coconut pulp is the endosperm of the coconut. After the mature fresh coconut endosperm is taken out, the fresh coconut milk can be obtained by crushing and squeezing the juice. [0003] Coconut milk is rich in nutrients and contains protein, amino acid, complex polysaccharides, potassium, calcium, magnesium and other minerals; it is also rich in fat, and coconut milk itself has more than 30% fat. Coconut fat is mainly composed of palmitic acid, oleic acid, and lauric acid, which are high-quality saturated medium-chain fatty acids. It is a natural healthy vegetable oil, which is easy to digest and abso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52
Inventor 姚森赵益臻金苏英欧凯王亮童彦金益英李言郡张丽华
Owner HANGZHOU WAHAHA TECH
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