Coconut juice vegetable protein beverage and preparation method thereof

Abstract

The invention relates to the technical field of vegetable protein beverages, in particular to a coconut juice vegetable protein beverage and a preparation method thereof. The coconut milk vegetable protein beverage comprises coconut milk, saccharides, isomerized lactose liquid, sodium caseinate, lactic acid fatty glyceride, propylene glycol alginate, sodium stearoyl lactylate, gleditsia sinensis lam carbohydrate gum, beta-cyclodextrine, a pH regulator and water. The preparation method of the coconut juice vegetable protein beverage comprises the following steps: mixing the components, then shearing and homogenizing, then homogenizing under pressure, and finally filling, sterilizing and cooling to obtain the coconut juice vegetable protein beverage. According to the preparation method of the coconut juice vegetable protein beverage provided by the invention, the stability of the coconut juice vegetable protein beverage is improved, and grease layering and protein precipitation of the coconut juice vegetable protein beverage are prevented.

Description

Technical Field

[0001] The invention relates to the technical field of plant protein beverages, in particular to a coconut milk plant protein beverage and a preparation method thereof. Background Art

[0002] Coconut, belonging to the genus Cocos of the palm family, is a perennial evergreen tree. Its fruit, coconut, is highly favored as an important tropical cash crop. Coconut meat is rich in a series of nutrients that are essential to human health, such as high-quality protein, healthy fats (especially medium-chain fatty acids), sugars, multiple vitamins (such as B vitamins and vitamin C), and minerals such as potassium and magnesium, which can meet the daily needs of the human body. With the significant improvement of living standards in modern society and the increasing public health awareness, consumers are increasingly inclined to choose beverages that are both delicious and nutritious. Against this background, coconut milk plant protein drinks are gradually favored by consumers for their high nutritional value and fresh and unique tropical flavor.

[0003] However, coconut milk plant protein beverages are rich in natural fats, and traditional products have certain deficiencies in stability. They are prone to problems such as oil stratification and protein precipitation during shelf life, which not only seriously affects the appearance of the product and reduces consumers' desire to buy, but also may affect consumers' eating experience due to changes in taste. At the same time, the oil components in coconut milk plant protein beverages are rich in lauric acid, and its oil melting point is about 2-4℃, which means that in low temperature environments, such as winter or refrigerated conditions, the phenomenon of oil stratification will be more obvious and rapid, further affecting the product's shelf performance, reducing consumers' desire to buy, and even affecting the drinking taste of refrigerated coconut milk plant protein beverages.

[0004] Therefore, how to improve the stability of coconut milk plant protein beverages has become a technical problem that the industry urgently needs to solve. Summary of the invention

[0005] In order to improve the stability of coconut milk plant protein beverages, the present application provides a coconut milk plant protein beverage and a preparation method thereof. The preparation method of the coconut milk plant protein beverage provided in the present application not only improves the stability of the coconut milk plant protein beverage, prevents its oil stratification and protein precipitation, but also optimizes the taste and flavor of the coconut milk plant protein beverage, providing consumers with a healthy, delicious and convenient plant protein beverage choice.

[0006] In the first aspect, the present application provides a method for preparing a coconut milk plant protein beverage using the following technical solution: A method for preparing a coconut milk plant protein beverage comprises the following steps: Step 1: Take coconut milk, stir and heat to 70-75°C to obtain material 1; take sugars, isomerized lactose solution, sodium caseinate, lactic acid glyceride, propylene glycol alginate, sodium stearoyl lactylate, saponin gum and β-cyclodextrin, mix well, then add water, stir and heat to 75-80°C to obtain material 2; Step 2: Add the reserve material 2 to the reserve material 1, stir evenly, and then add a pH adjuster to adjust the pH value to obtain a primary mixture; Step 3: Shear and homogenize the primary mixture at 75-80°C for 8-12 minutes, repeat twice, and obtain a preliminary homogenized material; Step 4: homogenizing the preliminary homogenized material at a pressure of 350 bar to 400 bar at 75 to 80° C. to obtain a preliminary coconut milk plant protein beverage; Step 5: filling, sterilizing, and cooling to room temperature to obtain a coconut milk plant protein beverage; Among them, measured by mass percentage of the coconut milk plant protein beverage, the coconut milk plant protein beverage includes 6%-10% coconut milk, 3%-6% sugars, 0.4%-0.8% isomerized lactose solution, 0.5%-0.8% sodium caseinate, 0.1%-0.3% lactic acid fatty acid glyceride, 0.05%-0.15% propylene glycol alginate, 0.04%-0.09% sodium stearoyl lactylate, 0.03%-0.06% saponin gum, 0.01%-0.03% β-cyclodextrin, 0.01%-0.05% pH regulator, and the balance is water.

[0007] In the above technical scheme, this application not only better preserves the nutritional components of the coconut milk plant protein beverage, but also lays a good foundation for the coconut milk flavor by selecting freshly squeezed coconut milk. By adding sodium caseinate, the protein content of the coconut milk plant protein beverage is further increased, and the nutritional value of the coconut milk plant protein beverage is enhanced. By adding isomerized lactose solution, lactic acid fatty acid glyceride, propylene glycol alginate, sodium stearoyl lactylate, saponin gum and β-cyclodextrin, the taste and stability of the coconut milk plant protein beverage are further optimized, and oil stratification and protein precipitation are effectively prevented. Specifically, the use of isomerized lactose liquid, lactic acid glyceride, propylene glycol alginate, and sodium stearoyl lactylate can form a high-strength complex at the oil-water interface, and the direction is closely arranged, so that grease can be well prevented from agglomerating, and the stability of coconut milk plant protein beverage is improved, especially the stability of coconut milk plant protein beverage at low temperatures is improved. At the same time, these ingredients cooperate with saponin gum and β-cyclodextrin, and can form a more stable microscopic three-dimensional structure after the beverage is homogenized, so that the protein and coconut fiber in coconut milk plant protein beverage are not easy to precipitate, and the stability of coconut milk plant protein beverage is further improved, and the phenomenon such as oil stratification, oil ring and protein precipitation is reduced, and the homogeneity of coconut milk plant protein beverage is improved, and the shelf life of coconut milk plant protein beverage is extended, and the mouthfeel of coconut milk plant protein beverage is improved. In addition, the present application is in the preparation step 4 of coconut milk plant protein beverage, and the particle size of coconut milk plant protein beverage is further refined by pressure homogenization, the stability of beverage is improved, and oil stratification and protein precipitation are prevented, and the uniform appearance and mouthfeel of beverage are further ensured.

[0008] Preferably, in step 1, fresh coconut water is also added, and the coconut milk plant protein beverage comprises 3%-6% fresh coconut water based on the mass percentage of the coconut milk plant protein beverage.

[0009] In the above technical scheme, further adding fresh coconut water to the coconut milk plant protein beverage can better reconcile the heavier taste of the coconut milk plant protein beverage, satisfy consumers' pursuit of the refreshing and sweet taste of coconut milk, and further enhance the taste level of the coconut milk plant protein beverage. In addition, fresh coconut water is rich in minerals, which further enhances the nutritional value of the coconut milk plant protein beverage. The present application adopts a unique stabilizing system composed of isomerized lactose liquid, lactic acid fatty acid glyceride, propylene glycol alginate, sodium stearoyl lactylate, saponin gum and β-cyclodextrin, which can well avoid the precipitation caused by minerals in fresh coconut water, thereby ensuring the double improvement of the coconut milk plant protein beverage in taste and stability.

[0010] Preferably, the coconut milk plant protein beverage comprises 8% coconut milk, 5% sugars, 0.5% isomerized lactose solution, 0.5% sodium caseinate, 0.2% lactic acid fatty acid glyceride, 0.1% propylene glycol alginate, 0.06% sodium stearoyl lactylate, 0.05% saponin gum, 0.02% β-cyclodextrin, 0.01%-0.05% pH regulator, and the balance is water.

[0011] In the above technical scheme, the present application ensures the optimal balance of taste, nutrition and stability of the coconut milk plant protein beverage by further optimizing the dosage of each component. The coconut milk plant protein beverage of the present application not only has a strong coconut aroma and a refreshing taste, but is also rich in proteins and minerals necessary for the human body. It also has good stability, meeting the needs of modern consumers for healthy drinks.

[0012] Preferably, the preparation method of the coconut milk comprises: taking fresh coconut meat, first crushing it into coconut meat residue, then adding water 2-2.2 times the mass of the coconut meat, then squeezing the juice, and then passing it through a 60-100 mesh sieve to obtain coconut milk.

[0013] In the above technical scheme, the present application adopts a specific coconut milk preparation method so that the aroma and nutrients of coconut can be fully released into the water, ensuring that the natural flavor and nutrients of coconut in the coconut milk plant protein beverage are retained to the greatest extent, and ensuring the delicate taste and clarity of coconut milk.

[0014] Preferably, in step 1, the stirring rate for preparing the spare material 1 is 1000-2000rpm, and the stirring rate for preparing the spare material 2 is 3000-4000rpm; the stirring rate in step 2 is 4000-5000rpm; and the shear homogenization rate in step 3 is 7000-8000rpm.

[0015] In the above technical scheme, the present application ensures that each component is evenly dispersed in the coconut milk plant protein beverage by adopting different stirring and homogenization rates, thereby improving the stability and taste of the coconut milk plant protein beverage and further preventing the occurrence of oil stratification and protein precipitation.

[0016] Preferably, the pH value in step 2 is adjusted to 7-7.5.

[0017] In the above technical scheme, the present application adjusts the pH value of the coconut milk plant protein beverage to 7-7.5, which helps to stabilize the protein structure and prevent protein denaturation. It is also beneficial to the synergistic effect of other ingredients such as sugars and stabilizers, ensuring the stability and activity of each component of the coconut milk plant protein beverage during the preparation process, and further improving the stability and taste of the beverage.

[0018] Preferably, the sugars include one or more of white sugar, fructose syrup and glucose.

[0019] In the above technical scheme, the present application not only enriches the taste of the coconut milk plant protein beverage by selecting different types of sugars, but also can meet the sweetness preferences of different consumers.

[0020] In the second aspect, the coconut milk plant protein beverage provided by the present application adopts the following technical solution: A coconut milk plant protein beverage is prepared by the preparation method of a coconut milk plant protein beverage as described in the first aspect.

[0021] In the above technical scheme, the coconut milk plant protein beverage prepared by the present application adopts a specific preparation method, which ensures the optimal balance of taste, nutrition and stability of the coconut milk plant protein beverage. It not only has a strong coconut aroma and a refreshing taste, but is also rich in proteins and minerals necessary for the human body. At the same time, it also has good stability, meeting the needs of modern consumers for healthy drinks.

[0022] In summary, the present application includes at least one of the following beneficial technical effects: 1. The present application can effectively prevent oil aggregation by adding isomerized lactose liquid, lactic acid fatty acid glyceride, propylene glycol alginate, sodium stearoyl lactylate, saponin gum and β-cyclodextrin, so that a more stable microscopic three-dimensional structure is formed inside the coconut milk plant protein beverage, so that the protein and coconut fiber in the coconut milk plant protein beverage are not easy to precipitate, thereby improving the stability of the coconut milk plant protein beverage, especially improving the stability of the coconut milk plant protein beverage at low temperatures.

[0023] 2. This application further refines the particle size of the coconut milk plant protein beverage through pressure homogenization, improves the stability of the beverage, prevents oil stratification and protein precipitation, and further ensures the uniform appearance and taste of the beverage.

[0024] 3. The present application further adds fresh coconut water to the coconut milk plant protein beverage, which can, on the basis of ensuring the stability of the coconut milk plant protein beverage, effectively neutralize the heavier taste of the existing coconut milk plant protein beverage on the market, satisfy consumers' pursuit of the refreshing and sweet taste of coconut milk, and further enhance the taste level of the coconut milk plant protein beverage. DETAILED DESCRIPTION

[0025] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0026] Example 1 A coconut milk plant protein beverage comprises 60g of coconut milk, 60g of fresh coconut water, 60g of sugar, 4g of isomerized lactose liquid, 8g of sodium caseinate, 3g of lactic acid fatty acid glyceride, 0.5g of propylene glycol alginate, 0.4g of sodium stearoyl lactylate, 0.6g of saponin gum, 0.1g of beta-cyclodextrin, an appropriate amount of a pH regulator, and the volume is made up to 1L with water.

[0027] Among them, the sugar is white sugar.

[0028] Wherein, the pH adjuster is sodium bicarbonate.

[0029] The method for preparing the coconut milk plant protein beverage comprises the following steps: Step 1: Take coconut milk and fresh coconut water, stir and heat to 75°C at 2000rpm to obtain spare material 1; take sugars, isomerized lactose solution, sodium caseinate, lactic acid glyceride, propylene glycol alginate, sodium stearoyl lactylate, saponin gum and β-cyclodextrin, mix well, then add appropriate amount of water, stir and heat to 80°C at 4000rpm to obtain spare material 2.

[0030] Step 2: Add the reserve material 2 to the reserve material 1, stir evenly at 5000 rpm, add a pH adjuster to adjust the pH value to 7.3, add water to make the volume to 1 L, and obtain a primary mixture.

[0031] Step 3: At 80°C, shear homogenize the initial mixture at 8000 rpm for 8 minutes, repeat twice to obtain a preliminary homogenized material.

[0032] Step 4: homogenize the preliminary homogenized material at 80° C. and a pressure of 400 bar to obtain a preliminary coconut milk plant protein beverage.

[0033] Step 5: filling, sterilizing at 121° C. for 20 min, and cooling to room temperature to obtain a coconut milk plant protein beverage.

[0034] Example 2 A coconut milk plant protein beverage, which is different from Example 1 in that it includes 100g coconut milk, 30g fresh coconut water, 30g sugar, 8g isomerized lactose liquid, 5g sodium caseinate, 1g lactic acid fatty acid glyceride, 1.5g propylene glycol alginate, 0.9g sodium stearoyl lactylate, 0.3g saponin gum, 0.3g β-cyclodextrin, an appropriate amount of pH adjuster, and the volume is made up to 1L with water.

[0035] Among them, the sugar is fructose corn syrup.

[0036] The method for preparing the coconut milk plant protein beverage comprises the following steps: Step 1: Take coconut milk and fresh coconut water, stir and heat to 70°C at 2000rpm to obtain spare material 1; take sugars, isomerized lactose solution, sodium caseinate, lactic acid glyceride, propylene glycol alginate, sodium stearoyl lactylate, saponin gum and β-cyclodextrin, mix well, then add appropriate amount of water, stir and heat to 75°C at 4000rpm to obtain spare material 2.

[0037] Step 2: Add the reserve material 2 to the reserve material 1, stir evenly at 4000 rpm, add a pH adjuster to adjust the pH value to 7.1, add water to make the volume to 1 L, and obtain a primary mixture.

[0038] Step 3: At 75°C, shear homogenize the initial mixture at 7000 rpm for 12 minutes, repeat twice to obtain a preliminary homogenized material.

[0039] Step 4: homogenize the preliminary homogenized material at 75° C. and a pressure of 350 bar to obtain a preliminary coconut milk plant protein beverage.

[0040] Step 5: filling, sterilizing at 121° C. for 15 min, and cooling to room temperature to obtain a coconut milk plant protein beverage.

[0041] Example 3 A coconut milk plant protein beverage, which is different from Example 1 in that it includes 80g coconut milk, 40g fresh coconut water, 50g sugar, 5g isomerized lactose liquid, 5g sodium caseinate, 2g lactic acid fatty acid glyceride, 1g propylene glycol alginate, 0.6g sodium stearoyl lactylate, 0.5g saponin gum, 0.2g β-cyclodextrin, an appropriate amount of pH adjuster, and the volume is made up to 1L with water.

[0042] Among them, sugars are a mixture of white sugar and fructose syrup in a mass ratio of 3:1.

[0043] The method for preparing the coconut milk plant protein beverage comprises the following steps: Step 1: Take coconut milk and fresh coconut water, stir and heat to 74°C at 1500rpm to obtain material 1; take sugars, isomerized lactose solution, sodium caseinate, lactic acid glyceride, propylene glycol alginate, sodium stearoyl lactylate, saponin gum and β-cyclodextrin, mix well, then add appropriate amount of water, stir and heat to 78°C at 3500rpm to obtain material 2.

[0044] Step 2: Add the reserve material 2 to the reserve material 1, stir evenly at 4500 rpm, add a pH adjuster to adjust the pH value to 7.2, add water to make the volume to 1 L, and obtain a primary mixture.

[0045] Step 3: At 78°C, shear homogenize the initial mixture at 7500 rpm for 10 min, repeat twice to obtain a preliminary homogenized material.

[0046] Step 4: homogenize the preliminary homogenized material at 78° C. and a pressure of 380 bar to obtain a preliminary coconut milk plant protein beverage.

[0047] Step 5: filling, sterilizing at 121° C. for 18 min, and cooling to room temperature to obtain a coconut milk plant protein beverage.

[0048] Example 4 A coconut milk plant protein beverage, which is different from Example 1 in that no fresh coconut water is added.

[0049] Comparative Example 1 A coconut milk plant protein beverage, which is different from Example 1 in that an equal amount of isomerized lactose liquid is replaced by maltose syrup.

[0050] Comparative Example 2 A coconut milk plant protein beverage, which is different from Example 1 in that lactic acid fatty acid glyceride is replaced by mono- and di-glycerol fatty acid esters in equal amounts.

[0051] Comparative Example 3 A coconut milk plant protein beverage, which is different from Example 1 in that propylene glycol alginate is replaced by polyglycerol fatty acid ester in equal amounts.

[0052] Comparative Example 4 A coconut milk plant protein beverage, which is different from Example 1 in that an equal amount of sodium stearoyl lactylate is replaced by sucrose fatty acid ester.

[0053] Comparative Example 5 A coconut milk plant protein beverage, which is different from Example 1 in that saponin gum is replaced by xanthan gum in equal amounts.

[0054] Comparative Example 6 A coconut milk plant protein beverage, which is different from Example 1 in that an equal amount of β-cyclodextrin is replaced by polydextrose.

[0055] Performance testing: Test samples: coconut milk plant protein beverages of Examples 1-4 and Comparative Examples 1-6, and the control example is a commercially available coconut milk plant protein beverage.

[0056] 1. Coconut milk plant protein beverage refrigeration stability test: Detection conditions: 2℃, 4℃, 6℃.

[0057] Detection method: Refrigerate the coconut milk plant protein beverage in an environment of 2℃, 4℃, and 6℃ respectively. After waiting for 24 hours, take out the coconut milk plant protein beverage for sensory evaluation to observe the fat precipitation height, sedimentation height, and tissue state.

[0058] The above test results are shown in Table 1.

[0059] 2. Long-term stability test of coconut milk plant protein beverage shelf life: Test conditions: Temperature: 25±1℃, relative humidity 60%±5% Testing method: There are three batches, with samples taken every three months. The coconut milk plant protein beverages were taken out at the beginning of storage, the third month, the sixth month, and the ninth month, and sensory evaluation was carried out to observe the fat precipitation height, sedimentation height, and tissue state.

[0060] The above test results are shown in Table 2.

[0061] Table 1: Table 2: Specifically combining the analysis of Examples 1-4 and Comparative Examples 1-6, it can be seen from the results of Table 1 and Table 2 that the coconut milk plant protein beverages of Examples 1-4 performed excellently in the refrigeration and long-term shelf life stability tests, indicating that the formula of the coconut milk plant protein beverage of the present application has high stability.

[0062] Specifically combined with the analysis of Example 1 and Comparative Examples 1-6, Comparative Examples 1-6 replaced the isomerized lactose solution, lactic acid glyceride, propylene glycol alginate, and sodium stearoyl lactylate, respectively. It can be seen from the results of Tables 1 and 2 that the coconut milk plant protein beverage of Example 1 performed excellently in the refrigeration and long-term shelf life stability tests. It can be analyzed that the present application can effectively prevent oil stratification and protein precipitation by adding isomerized lactose solution, lactic acid glyceride, propylene glycol alginate, sodium stearoyl lactylate, saponin gum and β-cyclodextrin. The compounding of isomerized lactose solution, lactic acid glyceride, propylene glycol alginate, sodium stearoyl lactylate, saponin gum and β-cyclodextrin has obvious advantages in maintaining the stability of coconut milk plant protein beverage, can effectively improve the refrigeration and long-term shelf life stability of the product, and provide consumers with a better product experience.

[0063] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A method for preparing a coconut milk plant protein beverage, characterized in that: The following steps are involved: Step 1: Take coconut milk, stir and heat to 70-75°C to obtain material 1; take sugars, isomerized lactose solution, sodium caseinate, lactic acid glyceride, propylene glycol alginate, sodium stearoyl lactylate, saponin gum and β-cyclodextrin, mix well, then add water, stir and heat to 75-80°C to obtain material 2; Step 2: Add the reserve material 2 to the reserve material 1, stir evenly, and then add a pH adjuster to adjust the pH value to obtain a primary mixed material; Step 3: At 75-80°C, shear and homogenize the initial mixture for 8-12 minutes, repeat twice to obtain a preliminary homogenized material; Step 4: homogenizing the preliminary homogenized material at a pressure of 350 bar to 400 bar at 75 to 80° C. to obtain a preliminary coconut milk plant protein beverage; Step 5: filling, sterilizing, and cooling to room temperature to obtain a coconut milk plant protein beverage; Among them, measured by mass percentage of the coconut milk plant protein beverage, the coconut milk plant protein beverage includes 6%-10% coconut milk, 3%-6% sugars, 0.4%-0.8% isomerized lactose solution, 0.5%-0.8% sodium caseinate, 0.1%-0.3% lactic acid fatty acid glyceride, 0.05%-0.15% propylene glycol alginate, 0.04%-0.09% sodium stearoyl lactylate, 0.03%-0.06% saponin gum, 0.01%-0.03% β-cyclodextrin, 0.01%-0.05% pH adjuster, and the balance is water.

2. The method for preparing a coconut milk plant protein beverage according to claim 1, characterized in that: In step 1, fresh coconut water is also added. Based on the mass percentage of the coconut milk plant protein beverage, the coconut milk plant protein beverage includes 3%-6% fresh coconut water.

3. The method for preparing a coconut milk plant protein beverage according to claim 1, characterized in that: The coconut milk plant protein beverage comprises 8% coconut milk, 5% sugar, 0.5% isomerized lactose solution, 0.5% sodium caseinate, 0.2% lactic acid fatty acid glyceride, 0.1% propylene glycol alginate, 0.06% sodium stearoyl lactylate, 0.05% saponin gum, 0.02% β-cyclodextrin, 0.01%-0.05% pH adjuster, and the balance is water.

4. The method for preparing a coconut milk plant protein beverage according to claim 1, characterized in that: The preparation method of coconut milk comprises: taking fresh coconut meat, firstly crushing it into coconut meat residue, then adding water of 2-2.2 times the mass of coconut meat, then squeezing juice, and then passing through a 60-100 mesh sieve to obtain coconut milk.

5. The method for preparing a coconut milk plant protein beverage according to claim 1, characterized in that: In the step 1, the stirring rate for preparing the spare material 1 is 1000-2000rpm, and the stirring rate for preparing the spare material 2 is 3000-4000rpm; the stirring rate in the step 2 is 4000-5000rpm; the shear homogenization rate in the step 3 is 7000-8000rpm.

6. The method for preparing a coconut milk plant protein beverage according to claim 1, characterized in that: The pH value in step 2 is adjusted to 7-7.

5.

7. The method for preparing a coconut milk plant protein beverage according to claim 1, characterized in that: The sugars include one or more of white sugar, fructose syrup and glucose.

8. A coconut milk plant protein beverage, characterized in that: The coconut milk plant protein beverage is prepared by the preparation method of the coconut milk plant protein beverage as described in any one of claims 1 to 7.

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