Preparation method for coconut milk beverage
A coconut water and beverage technology, applied in the field of coconut water beverage preparation, can solve the problems of easy oxidation, oxidative taste, lack of nutritional value, etc. The effect of flavor coordination
Pending Publication Date: 2020-09-11
琼海中原甄想记明记椰子加工有限公司
View PDF10 Cites 0 Cited by
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
[0002] At present, commercially available coconut juice is usually made by squeezing the coconut meat and then adding additives, resulting in not only poor taste, but also unable to fully reflect the original flavor of coconut, lack of nutritional value, and coconut juice with zero additives still exists Quality stability problems, oil slicks and flocs appear, coconut beverages are easy to oxidize during the shelf life, and under the influence of light or high temperature, it is easy to have oxidative smell and make the product flavor worse
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View moreImage
Smart Image Click on the blue labels to locate them in the text.
Smart ImageViewing Examples
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0020] A coconut juice beverage comprises the following raw materials in parts by weight: 20 parts of coconut meat, 50 parts of coconut water, 80 parts of water and 5 parts of sodium caseinate.
Embodiment 2
[0022] A coconut juice beverage comprises the following raw materials in parts by weight: 40 parts of coconut meat, 90 parts of coconut water, 120 parts of water and 8 parts of sodium caseinate.
Embodiment 3
[0024] A coconut juice beverage comprises the following raw materials in parts by weight: 30 parts of coconut meat, 70 parts of coconut water, 100 parts of water and 7 parts of sodium caseinate.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More PUM
Login to View More Abstract
The invention provides a preparation method for a coconut milk beverage. The preparation method comprises the following steps: coconut meat pretreatment, juicing, blending, stability treatment and secondary homogenization. The coconut milk beverage prepared by the preparation method has milky white and has a color presented due to obviously taking coconut fruits as raw materials; the flavor is harmonious and unified; the coconut fruit fragrance is strong and fragrant; the taste is harmonious; the aftertaste is strong and long-lasting; the mouth feeling is exquisite and thick; and the coconut milk beverage tastes smooth in the throat, and is popular with people.
Description
technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of coconut milk beverage. Background technique [0002] At present, commercially available coconut juice is usually made by squeezing the coconut meat and then adding additives, resulting in not only poor taste, but also unable to fully reflect the original flavor of coconut, lack of nutritional value, and coconut juice with zero additives still exists Quality stability problems, oil slicks and flocs appear, coconut beverages are easy to oxidize during the shelf life, and under the influence of light or high temperature, oxidative odors are prone to appear and the flavor of the product will deteriorate. Contents of the invention [0003] In view of this, the present invention proposes a kind of preparation method of coconut milk beverage to solve the above problems. [0004] The technical solution of the present invention is realized in the following way: a ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More Application Information
Patent Timeline
Login to View More IPC IPC(8): A23L2/02A23L2/04A23L2/70A23L2/52
CPCA23L2/02A23L2/04A23L2/70A23L2/52
Inventor 高文龙
Owner 琼海中原甄想记明记椰子加工有限公司