Coconut milk beverage and preparation method thereof

A drink and coconut milk technology, which is applied in the field of coconut milk drinks and its preparation, can solve problems such as poor foaming effect, and achieve good foaming performance, stable state, harmonious and natural flavor

Active Publication Date: 2020-12-08
BRIGHT DAIRY & FOOD
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the technical problem of poor foaming effect of existing coconut

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 more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Coconut milk beverage and preparation method thereof
  • Coconut milk beverage and preparation method thereof
  • Coconut milk beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0037] The present invention also provides a kind of preparation method of coconut milk beverage, and this preparation method comprises the steps:

[0038] (1) adding coconut milk raw materials into water for hydration to obtain mixed solution A;

[0039] (2) Mix the stabilizer and the protein evenly, and add it to the mixed solution A in step (1) to obtain the mixed solution B;

[0040] (3) pre-homogenizing the mixed solution B obtained in step (2), and then ultra-high temperature sterilization to obtain the mixed solution C;

[0041] (4) Homogenize the mixed solution C in step (3) under aseptic conditions, and cool to obtain.

[0042] Specifically, step (1) is heating the water in the batching tank to 35-50°C, adding coconut milk and / or coconut milk powder, mixing evenly, and hydrating. Wherein, the mixing method is stirring and mixing. The hydration temperature is preferably 35-50° C., and the hydration time is preferably 2-4 hours.

[0043] Step (2) is to mix the stabi...

Embodiment 1

[0064] A kind of coconut milk beverage, it comprises raw material component and mass ratio as shown in table 1.

[0065] Table 1

[0066] raw material Amount added (%) (by weight) water 78.7 coconut milk 10 coconut flour 5 White sugar 3.5 pea protein 2.5 microcrystalline cellulose 0.15 carrageenan 0.02 Mono, Diglycerides of Fatty Acids 0.1 Hexametaphosphate 0.03 total 100

[0067] The preparation method of this coconut milk beverage comprises the steps:

[0068] (1) Heat the water in the batching tank to 35°C, add coconut milk and coconut powder through the water powder mixer, stir evenly, keep the batching tank warm and stir for 2 hours;

[0069] (2) After the temperature of the batching tank rises to 70°C, add uniformly mixed microcrystalline cellulose, carrageenan, mono- and diglyceride fatty acid esters, sodium hexametaphosphate, white granulated sugar, and pea protein;

[0070] (3) The fat conte...

Embodiment 2

[0074] A kind of coconut milk beverage, it comprises raw material component and mass ratio as shown in table 2.

[0075] Table 2

[0076] raw material Amount added (%) (by weight) water 78.57 coconut milk 15 White sugar 3.5 Isolated Soy Protein 3.0 microcrystalline cellulose 0.1 Sodium carboxymethyl cellulose 0.05 xanthan gum 0.03 Sucrose Fatty Acid Ester 0.15 sodium bicarbonate 0.05 total 100

[0077] The preparation method of this coconut milk beverage comprises the steps:

[0078] (1) Heat the water in the batching tank to 40°C, add coconut milk through the water-powder mixer, stir evenly, and keep the batching tank warm for 3 hours;

[0079] (2) After the temperature of the batching tank rises to 70°C, add evenly mixed white granulated sugar, soybean protein isolate, microcrystalline cellulose, sodium carboxymethyl cellulose, xanthan gum, sucrose fatty acid ester and sodium bicarbonate;

[0080] ...

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

No PUM Login to view more

Abstract

The invention discloses a coconut milk beverage. The coconut milk beverages comprises the following raw materials in percentage by mass of 5%-15% of a coconut syrup raw material, 2.5%-4.0% of vegetable protein, 0.12%-0.6% of a thickening agent, 0.1%-0.5% of an emulsifying agent, 0.05%-0.2% of buffer salt and the balance water, wherein the total percentage by mass of the raw materials is 100%. Thepreparation method of the coconut milk beverage comprises the following steps: (1) adding the coconut syrup raw material into the water for hydration to obtain a mixed solution A; (2) uniformly mixinga stabilizer with protein to obtain a mixture, and adding the mixture into the mixed solution A obtained in the step (1) to obtain a mixed solution B; (3) performing pre-homogenization on the mixed solution B obtained in the step (2), and then performing ultra-high temperature sterilization to obtain a mixed solution C; and (4) homogenizing the mixed solution C in the step (3) under a sterile condition, and performing cooling to obtain the coconut milk beverage. The coconut milk beverage disclosed by the invention has good frothing and foam holding properties, fine and smooth milk foams, goodstability and stable shelf life, and can be stored at normal temperature for 6 months.

Description

technical field [0001] The invention belongs to the technical field of drinks, and in particular relates to a coconut milk drink and a preparation method thereof. Background technique [0002] The USDA global supply and demand report shows that the number of coffee stores is increasing day by day, and the sales and capacity of the coffee market are expected to show double-digit growth. The coffee consumption of Chinese consumers is becoming more and more mature, and the demand is also increasing. With the steady expansion of the coffee market, the types of coffee have become more diversified, and the proportion of capsule coffee, filter coffee and coffee liquid has gradually increased, and the consumption scale has shown explosive growth. Drinking coffee has become an indispensable living habit for most people. Mintel’s market report on coffee consumption in on-the-go channels also shows that with the increasing health awareness of consumers, most people have some understa...

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
no application Login to view more
IPC IPC(8): A23C11/10A23F5/14A23F5/40A23F5/24
CPCA23C11/103A23F5/14A23F5/40A23F5/243
Inventor 姜雪于鹏刘振民任璐王辉艾正文徐杭蓉马中媛潘沁鋆
Owner BRIGHT DAIRY & FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap