Coconut water beverage and preparation method thereof

Abstract

The invention discloses a coconut water beverage and a preparation method thereof. Based on the total mass of the coconut water beverage, the coconut water beverage comprises the following mass contents: 3 ppb-4 ppb of delta-octyl lactone and 5.1 ppb-6 ppb of vanillin, wherein the mass content of octanoic acid is less than 153 ppb. The preparation method comprises the following steps: S1, filtering a coconut water raw material at a temperature lower than 10 DEG C to obtain a primary crude product; the coconut water raw materials comprise coconut water or concentrated coconut water and water; s2, centrifuging the primary crude product at the temperature lower than 10 DEG C, and taking supernate to obtain a secondary crude product; s3, sterilizing the secondary crude product; the sterilization temperature is 136 to 140 DEG C, and the sterilization time is 7 to 10 seconds. Original fresh and fragrant components of coconut water are reserved, a more convenient storage mode is provided for coconut agricultural products, and the coconut agricultural products can be stored for a long time.

Description

Technical Field

[0001] The invention relates to a coconut water beverage and a preparation method thereof. Background Art

[0002] Coconut water mainly comes from the young fruit of coconut, also called young coconut. Studies on coconut water by some coconut research institutions have shown that coconut water is rich in nutrients. The content of arginine, alanine, cystine and serine in coconut water protein is higher than that in milk. There are more than 17 kinds of free amino acids, including VC and VB, such as niacin, pantothenic acid, folic acid, VH, VB1, VB2, etc.

[0003] In addition, the minerals in coconut water include Na, Ca, Fe, Mg, Cu, S, P, Cl and other elements; several active substances that can cause the mature cells of higher plants to divide rapidly and irregularly, thereby stimulating plant growth, two of which have been identified as 1,3-diphenylurea and indolehexylarabinose. + , Fe 2+ Highest content.

[0004] Coconut water is sterile in the coconut fruit, but it is unstable after the shell is opened. It is easy to precipitate and be contaminated by microorganisms or discolor due to enzymes, which reduces the sensory quality and nutritional value of coconut water. Fresh coconut water will go bad after being stored at room temperature for a few hours. If you want to store it for a long time, you must sterilize it. How to effectively preserve coconut water after the shell is opened is of great significance to its better drinking, promotion and commercial value. Summary of the invention

[0005] The present invention provides a coconut water beverage and a preparation method thereof to solve the problems that coconut water is difficult to store for a long time at room temperature and the fresh and aromatic components are easily destroyed during sterilization in the prior art. The present invention retains the original fresh and aromatic components of coconut water and provides a more convenient storage method for coconut agricultural products, so that they can be stored for a long time.

[0006] In a first aspect, the present invention provides a coconut water beverage, which comprises the following mass contents based on the total mass of the coconut water beverage: 3 ppb-4 ppb of butyl octanolactone and 5.1 ppb-6 ppb of vanillin; in the coconut water beverage, the mass content of octanoic acid is less than 153 ppb.

[0007] In the present invention, preferably, the mass content of butyl-octanolactone is 3.2 ppb-3.6 ppb, for example, 3 ppb, 3.2 ppb, 3.3 ppb, 3.4 ppb or 3.6 ppb.

[0008] In the present invention, the reduction value of the mass content of butyl octanolactone in the coconut water beverage stored for 180 days is not greater than 0.3 ppb, for example, 0.2 ppb-0.3 ppb.

[0009] In the present invention, preferably, the mass content of vanillin is 5.2 ppb-5.6 ppb, for example, 5.1 ppb, 5.2 ppb, 5.3 ppb, 5.4 ppb or 5.56 ppb.

[0010] In the present invention, the reduction value of the mass content of the vanillin in the coconut water beverage within 180 days of storage is not greater than 0.4 ppb, for example, 0.1 ppb, 0.2 ppb, 0.26 ppb or 0.4 ppb.

[0011] In the present invention, the coconut water beverage may further include ethyl caproate. The mass content of the ethyl caproate may be 0.04 ppb-0.06 ppb, preferably 0.05 ppb-0.06 ppb. The mass content of the ethyl caproate in the coconut water beverage stored for 180 days is reduced by no more than 0.02 ppb, for example, 0.01 ppb-0.02 ppb.

[0012] In the present invention, the coconut water beverage may further include ethyl caprylate. The mass content of ethyl caprylate may be 0.18 ppb-0.21 ppb, preferably 0.19 ppb-0.21 ppb, such as 0.19 ppb, 0.20 ppb, 0.21 ppb. The mass content of ethyl caprylate decreases by no more than 0.02 ppb within 180 days of storage of the coconut water beverage, such as 0.01 ppb-0.02 ppb.

[0013] In the present invention, preferably, the mass content of octanoic acid is 146 ppb-153 ppb, more preferably 146 ppb-150 ppb, for example, 146 ppb, 146.5 ppb, 150 ppb, 151 ppb, 152 ppb or 153 ppb.

[0014] In the present invention, the increase in the mass content of caprylic acid within 180 days of storage of the coconut water beverage is no more than 4 ppb, for example, 1 ppb, 2 ppb, 3 ppb, 3.5 ppb or 4 ppb.

[0015] In the present invention, the mass content of capric acid in the coconut water beverage is less than 39 ppb, preferably 32.7 ppb-38 ppb, such as 32.7 ppb, 32.8 ppb, 33 ppb, 34 ppb, 36 ppb or 37 ppb. The mass content of capric acid changes within 180 days of storage of the coconut water beverage by no more than 5.5 ppb, such as 3 ppb, 3.2 ppb, 5 ppb or 5.3 ppb.

[0016] In the present invention, the pH of the coconut water beverage is 5-7, preferably pH 5-6, such as 5.0, 5.5, 5.6 or 5.8.

[0017] In the present invention, the light transmittance of the coconut water beverage may be greater than 93%, preferably 93.5%-94.5%, such as 93.9%, 94.0%, 94.1% or 94.2%.

[0018] In the present invention, the light transmittance of the coconut water beverage decreases by no more than 0.1% within 180 days of storage, for example, 0.

[0019] In the present invention, the red chromaticity R of the coconut water beverage may be 0-0.1.

[0020] In the present invention, the increase in the red chromaticity R of the coconut water beverage within 180 days of storage may be no greater than 0.1.

[0021] In the present invention, the yellow chromaticity Y of the coconut water beverage may be 0.9-1.4, preferably 0.9-1.

[0022] In the present invention, the increase in the yellow chromaticity Y of the coconut water beverage within 180 days of storage of the coconut water beverage may be no greater than 0.5.

[0023] In the present invention, conventionally, the coconut water raw material of the coconut water beverage may include coconut water or include concentrated coconut water and water.

[0024] In the present invention, the coconut water beverage may not include food additives.

[0025] In the present invention, the coconut water beverage can be obtained by filtering, centrifuging and sterilizing at a temperature of 136-140° C. for 7-10 s.

[0026] In certain specific embodiments of the present invention, the coconut water beverage comprises the following mass contents: 0.05 ppb ethyl caproate, 0.2 ppb ethyl caprylate, 150 ppb caprylic acid, 3.4 ppb butyl caprylic acid, 5.4 ppb vanillin and 33 ppb capric acid, and its pH value is 5.8.

[0027] In certain specific embodiments of the present invention, the coconut water beverage comprises the following mass contents: 0.06 ppb ethyl caproate, 0.21 ppb ethyl caprylate, 146.5 ppb caprylic acid, 3.6 ppb butyl caprylic acid, 5.56 ppb vanillin and 32.7 ppb capric acid, and its pH=5.5.

[0028] In certain specific embodiments of the present invention, the coconut water beverage comprises the following mass contents: 0.05 ppb ethyl caproate, 0.21 ppb ethyl caprylate, 151 ppb caprylic acid, 3.6 ppb butyl caprylic acid, 5.3 ppb vanillin and 34 ppb capric acid, and its pH=5.0.

[0029] In certain specific embodiments of the present invention, the coconut water beverage comprises the following mass contents: 0.05 ppb ethyl caproate, 0.19 ppb ethyl caprylate, 150 ppb caprylic acid, 3.2 ppb butyl caprylic acid, 5.2 ppb vanillin and 33 ppb capric acid, and its pH=5.5.

[0030] In certain specific embodiments of the present invention, the coconut water beverage comprises the following mass contents: 0.06 ppb ethyl caproate, 0.21 ppb ethyl caprylate, 146 ppb caprylic acid, 3.6 ppb butyl caprylic acid, 5.5 ppb vanillin and 32.8 ppb capric acid, and its pH=5.6.

[0031] In a second aspect, the present invention provides a method for preparing a coconut water beverage, comprising the following steps:

[0032] S1. filtering a coconut water raw material at a temperature below 10° C. to obtain a primary crude product; the coconut water raw material comprises coconut water or concentrated coconut water and water;

[0033] S2, centrifuging the first-level crude product at a temperature below 10° C., taking the supernatant to obtain a second-level crude product;

[0034] S3, sterilizing the secondary crude product; the sterilization temperature is 136-140° C., and the time is 7-10 s.

[0035] In the present invention, in step S1, the pH of the coconut water may be 5-7. The Brix of the coconut water may be 5-8. The coconut water may be pasteurized coconut water.

[0036] In the present invention, in step S1, the coconut water can be Hainan local quick-frozen coconut water, imported quick-frozen coconut water or freshly taken coconut water.

[0037] In the present invention, in step S1, the pH of the concentrated coconut water may be 4-7. The Brix of the concentrated coconut water may be 50-75.

[0038] In the present invention, in step S1, the concentrated coconut water may be Philippine concentrated coconut water.

[0039] In the present invention, in step S1, the water may be purified recycled water (PRW water) or reverse osmosis water (RO water).

[0040] In the present invention, in step S1, the water may be an ice-water mixture.

[0041] In the present invention, in step S1, the coconut water raw material may be coconut water.

[0042] In the present invention, in step S1, the coconut water raw material can be concentrated coconut water and water.

[0043] In the present invention, in step S1, the mass ratio of the concentrated coconut water to the water may be 1: (16-160), for example, 5: 792, 67: 933 or 5: 93.

[0044] In the present invention, in step S1, the coconut water raw material includes coconut water, and may also include a sweetener, and may further include water and concentrated coconut water.

[0045] In the present invention, in step S1, the coconut water raw material includes concentrated coconut water and water, and may also include a sweetener, and may further include coconut water.

[0046] Wherein, the mass ratio of the sweetener to the coconut water may be 1: (10-100), for example 1: 99 or 3: 20.

[0047] Wherein, the mass ratio of the sweetener to the concentrated coconut water can be (2-3): 5.

[0048] Wherein, the sweetener may be white granulated sugar. The white granulated sugar may be refined white granulated sugar.

[0049] In the present invention, in step S1, the filtration can be performed using a bag filter.

[0050] In the present invention, in step S1, the filtering size can be 500-2500 mesh, such as 500 mesh, 1000 mesh or 2500 mesh.

[0051] In the present invention, in step S2, the centrifugal force of the centrifugation may be 2000-4000 g, for example, 2000 g, 3000 g or 4000 g.

[0052] In the present invention, in step S2, the centrifugation time may be 10-30 min.

[0053] In the present invention, in step S3, the sterilization temperature may be 136°C, 138°C or 140°C.

[0054] In the present invention, in step S3, the sterilization time may be 8-10 s.

[0055] In the present invention, in step S3, homogenization may be performed after sterilization. The homogenization pressure may be 10 MPa. Cooling may be performed after homogenization. The cooling temperature may be 20-25°C.

[0056] In certain specific embodiments of the present invention, the coconut water raw material is water, coconut water, concentrated coconut water and white sugar in a mass ratio of 792:20:5:3, and the sterilization temperature is 138°C and the time is 10 s.

[0057] In certain specific embodiments of the present invention, the coconut water raw material is coconut water, and the sterilization temperature is 136° C. and the time is 8 s.

[0058] In certain specific embodiments of the present invention, the coconut water raw material is water and concentrated coconut water in a mass ratio of 933:67, and the sterilization temperature is 138° C. and the time is 10 s.

[0059] In certain specific embodiments of the present invention, the coconut water raw material is water, concentrated coconut water and white sugar in a mass ratio of 93:5:2, and the sterilization temperature is 140°C and the time is 10 s.

[0060] In certain specific embodiments of the present invention, the coconut water raw material is coconut water and white sugar in a mass ratio of 99:1, and the sterilization temperature is 138° C. and the time is 10 s.

[0061] In a third aspect, the present invention provides a coconut water beverage prepared by the method for preparing the coconut water beverage as described above.

[0062] Without violating the common sense in the art, the above-mentioned preferred conditions can be arbitrarily combined to obtain the preferred embodiments of the present invention.

[0063] The reagents and raw materials used in the present invention are commercially available.

[0064] The positive and progressive effects of the present invention are:

[0065] (1) The coconut water beverage of the present invention retains the original refreshing and aromatic components of coconut water and can be stored for a long time at room temperature, thus providing a more convenient storage method for coconut agricultural products;

[0066] (2) The method for making the coconut water beverage of the present invention uses fresh coconut water as the main raw material and adopts an ultra-high temperature instantaneous sterilization process with special parameters, which can effectively kill microorganisms in a very short time and better maintain the quality of the food. After heating, the product meets the commercial sterility requirements;

[0067] (3) The method for preparing the coconut water beverage of the present invention uses a combination of filtration and centrifugation, which helps to improve the color and flavor of the coconut water beverage to a relatively good level. DETAILED DESCRIPTION

[0068] The present invention is further described below by way of examples, but the present invention is not limited to the scope of the examples. The experimental methods in the following examples without specifying specific conditions are carried out according to conventional methods and conditions, or selected according to the product specifications.

[0069] In the following examples and comparative examples, the temperature during filtration and centrifugation needs to be below 10°C, and the basic conditions of the raw materials used are as follows:

[0070] Coconut water, pH=5.8, pasteurized, brix=5.5, source: Thailand.

[0071] Concentrated coconut water, pH=5.0, Brix=60, from the Philippines.

[0072] Example 1

[0073] A method for preparing a coconut water beverage, the ingredients used being: 79200 g of an ice-water mixture of purified recycled water (PRW water), 2000 g of coconut water, 500 g of concentrated coconut water, and 300 g of refined white sugar, comprising the following steps:

[0074] Preparation: Mash the ice water mixture and mix it with coconut water, concentrated coconut water and refined white sugar. Make sure the temperature of the liquid is below 10℃ during the process;

[0075] Filtration: Use bag filter with mesh size of 500;

[0076] Centrifugation: The filtered liquid is further centrifuged to remove impurities and extract the supernatant. The centrifugal force is 2000 g and the time is 10 min.

[0077] Sterilization: The supernatant was further sterilized at 138°C for 10 s.

[0078] Homogenization: homogenize the sterilized liquid at a pressure of 10 MPa;

[0079] Cooling and filling: Cool the liquid to 20°C and then perform aseptic cold filling to obtain the finished product, pH=5.8.

[0080] Example 2

[0081] A method for preparing a coconut water beverage, the ingredients used are: 10000 g of coconut water, and the method comprises the following steps:

[0082] Preparation: Mix the coconut water evenly, making sure the liquid temperature is below 10°C;

[0083] Filtration: Use bag filter for filtration, the mesh size is 2500 mesh;

[0084] Centrifugation: The filtered liquid is further centrifuged to remove impurities and extract the supernatant at a centrifugal force of 3000 g for 10 min.

[0085] Sterilization: The supernatant was further sterilized at 136°C for 8 s;

[0086] Homogenization: homogenize the sterilized liquid at a pressure of 10 MPa;

[0087] Cooling and filling: Cool the liquid to 20°C and then perform aseptic cold filling to obtain the finished product, pH=5.5.

[0088] Example 3

[0089] A method for preparing a coconut water beverage, the ingredients used being: 9330 g of reverse osmosis water (RO water) and 670 g of concentrated coconut water, comprising the following steps:

[0090] Preparation: Mix water and concentrated coconut water evenly, making sure the liquid temperature is below 10°C;

[0091] Filtration: Use bag filter for filtration, the mesh size is 2500 mesh;

[0092] Centrifugation: The filtered liquid is further centrifuged to remove impurities and extract the supernatant at a centrifugal force of 3000 g for 10 min.

[0093] Sterilization: The supernatant was further sterilized at 138°C for 10 s.

[0094] Homogenization: homogenize the sterilized liquid at a pressure of 10 MPa;

[0095] Cooling and filling: Cool the liquid to 20°C and then perform aseptic cold filling to obtain the finished product, pH=5.0.

[0096] Example 4

[0097] A method for preparing a coconut water beverage, the ingredients used are: 9300 g of purified recycled water (PRW water), 500 g of concentrated coconut water, and 200 g of white sugar, comprising the following steps:

[0098] Preparation: Mix water, concentrated coconut water and white sugar evenly, making sure the temperature of the liquid is below 10℃;

[0099] Filtration: Use bag filter for filtration, the mesh size is 1000 mesh;

[0100] Centrifugation: The filtered liquid is further centrifuged to remove impurities and extract the supernatant at a centrifugal force of 4000 g for 10 min.

[0101] Sterilization: The supernatant was further sterilized at 140°C for 10 s.

[0102] Homogenization: homogenize the sterilized liquid at a pressure of 10 MPa;

[0103] Cooling and filling: Cool the liquid to 20°C and then perform aseptic cold filling to obtain the finished product, pH=5.5.

[0104] Example 5

[0105] A method for preparing a coconut water beverage, comprising the following steps:

[0106] Preparation: Mix the coconut water and white sugar evenly, making sure the temperature of the liquid is below 10°C;

[0107] Filtration: Use bag filter for filtration, the mesh size is 1000 mesh;

[0108] Centrifugation: The filtered liquid is further centrifuged to remove impurities and extract the supernatant. The centrifugal force is 2000 g and the time is 10 min.

[0109] Sterilization: The supernatant was further sterilized at 138°C for 10 s.

[0110] Homogenization: homogenize the sterilized liquid at a pressure of 10 MPa;

[0111] Cooling and filling: Cool the liquid to 20°C and then perform aseptic cold filling to obtain the finished product, pH=5.6.

[0112] Comparative Example 1

[0113] Compared with Example 1, the main difference is that no filtration is performed, and the ingredients used are: 79200 g of ice-water mixture of purified recycled water (PRW water), 2000 g of coconut water, 500 g of concentrated coconut water, and 300 g of refined white sugar, comprising the following steps:

[0114] Preparation: Mash the ice water mixture and mix it with coconut water, concentrated coconut water and refined white sugar. Make sure the temperature of the liquid is below 10℃ during the process;

[0115] Centrifugation: remove impurities from the liquid by centrifugation and extract the supernatant at a centrifugal force of 2000 g for 10 min;

[0116] Sterilization: The supernatant was further sterilized at 138°C for 10 s.

[0117] Homogenization: homogenize the sterilized liquid at a pressure of 10 MPa;

[0118] Cooling and filling: Cool the liquid to 20°C and then perform aseptic cold filling to obtain the finished product, pH=5.5.

[0119] Comparative Example 2

[0120] Compared with Example 2, the main difference is that the sterilization intensity is greater, the ingredients used are: 10000 g of coconut water, and the following steps are included:

[0121] Preparation: Mix the coconut water evenly, making sure the liquid temperature is below 10°C;

[0122] Filtration: Use bag filter for filtration, the mesh size is 2500 mesh;

[0123] Centrifugation: The filtered liquid is further centrifuged to remove impurities and extract the supernatant at a centrifugal force of 3000 g for 10 min.

[0124] Sterilization: The supernatant was further sterilized at 141°C for 15 s.

[0125] Homogenization: homogenize the sterilized liquid at a pressure of 10 MPa;

[0126] Cooling and filling: Cool the liquid to 20°C and then perform aseptic cold filling to obtain the finished product, pH=5.6.

[0127] Comparative Example 3

[0128] Compared with Example 2, the main difference is that no centrifugation is performed, the ingredients used are: 10000 g of coconut water, and the following steps are included:

[0129] Preparation: Mix the coconut water evenly, making sure the liquid temperature is below 10°C;

[0130] Filtration: Use bag filter for filtration, the mesh size is 2500 mesh;

[0131] Sterilization: The liquid was further sterilized at 136°C for 8 s;

[0132] Homogenization: homogenize the sterilized liquid at a pressure of 10 MPa;

[0133] Cooling and filling: Cool the liquid to 20°C and then perform aseptic cold filling to obtain the finished product, pH=5.6.

[0134] Effect Example 1: Appearance of Coconut Water Drink

[0135] 1. Test object: coconut water beverages of Examples 1-5 and Comparative Examples 1-3.

[0136] 2. Test method:

[0137] (1) Light transmittance test method: GB / T 18963-2012 Clause 6.8;

[0138] (2) Color detection method: GB / T22460-2008, ambient temperature 25°C.

[0139] 3. Test results: See Table 1 below, Y represents yellow and R represents red.

[0140] Table 1

[0141]

[0142] In Comparative Examples 1-3, no filtration was performed, the sterilization temperature was too high, the time was too long, and no centrifugation was performed, which resulted in a significant decrease in the light transmittance of the coconut water beverage and more red and yellow color. At the same time, during the storage period, the light transmittance of the coconut water beverage in Comparative Examples 1-3 decreased significantly, and the yellow chromaticity Y increased significantly, indicating that its storage performance was not good.

[0143] Effect Example 2: Flavor components of coconut water beverage

[0144] 1. Test object: coconut water beverages of Examples 1-5 and Comparative Examples 1-3.

[0145] 2. Test method: Gas chromatography-mass spectrometry, as follows: SPE-MS uses 2-octanol content as the internal standard and is quantified by the internal standard method; HS-SPME-MS is quantified by the spike recovery method, and the samples before and after the spike are corrected for peak area with the internal standard 2-octanol. The test environment temperature is 25°C, solid phase extraction (SPE), headspace solid phase microextraction (HS-SPME).

[0146] 3. Test results: See Table 2 below.

[0147] Table 2

[0148]

[0149] “—” means not detected

[0150] In Comparative Examples 1-3, no filtration was performed, the sterilization temperature was too high, the time was too long, and no centrifugation was performed, so that the content of aromatic components such as ethyl caproate and ethyl caprylate in the coconut water beverage was low, and the content of unpleasant components such as caprylic acid and capric acid was too high, affecting its flavor. At the same time, during the storage period, the coconut water beverages in Comparative Examples 1-3 had a large decrease in the content of aromatic components and a large increase in the content of unpleasant components, indicating that their storage properties were not good.

[0151] Effect Example 3: Sensory Evaluation of Coconut Water Beverage

[0152] 1. Test object: the coconut water beverages of Example 2 and Comparative Example 3.

[0153] 2. Test method: The sensory evaluation standards are shown in Table 3.

[0154] Table 3

[0155]

[0156] 3. Test results: See Table 4 below.

[0157] Table 4

[0158]

[0159] It has been verified that in Comparative Example 3, no centrifugation was performed, which affected the flavor of the coconut water beverage.

Claims

1. A coconut water beverage, characterized in that: Based on the total mass of the coconut water beverage, it includes the following mass contents: 3 ppb-4 ppb of butyl octanolactone and 5.1 ppb-6 ppb of vanillin; in the coconut water beverage, the mass content of octanoic acid is less than 153 ppb.

2. The coconut water beverage according to claim 1, characterized in that It meets at least one of the following conditions: (1) The mass content of butyl octanolactone is 3.2 ppb-3.6 ppb, for example, 3 ppb, 3.2 ppb, 3.3 ppb, 3.4 ppb or 3.6 ppb; (2) The mass content of butyl octanolactone decreases by no more than 0.3 ppb within 180 days of storage of the coconut water beverage, for example, 0.2 ppb-0.3 ppb; (3) The mass content of vanillin is 5.2 ppb-5.6 ppb, for example, 5.1 ppb, 5.2 ppb, 5.3 ppb, 5.4 ppb or 5.56 ppb; (4) The mass content of the vanillin in the coconut water beverage decreases by no more than 0.4 ppb within 180 days of storage, for example, 0.1 ppb, 0.2 ppb, 0.26 ppb or 0.4 ppb; (5) The coconut water beverage further comprises ethyl caproate; the mass content of the ethyl caproate is preferably 0.04 ppb-0.06 ppb, for example 0.05 ppb-0.06 ppb; the mass content of the ethyl caproate in the coconut water beverage is preferably reduced by no more than 0.02 ppb within 180 days of storage, for example 0.01 ppb-0.02 ppb; (6) The coconut water beverage further comprises ethyl caprylate; the mass content of ethyl caprylate is preferably 0.18 ppb-0.21 ppb, more preferably 0.19 ppb-0.21 ppb, for example 0.19 ppb, 0.20 ppb, 0.21 ppb; the mass content of ethyl caprylate decreased within 180 days of storage of the coconut water beverage is preferably not more than 0.02 ppb, for example 0.01 ppb-0.02 ppb; (7) The mass content of octanoic acid is 146 ppb-153 ppb, preferably 146 ppb-150 ppb, for example, 146 ppb, 146.5 ppb, 150 ppb, 151 ppb, 152 ppb or 153 ppb; (8) The increase in the mass content of the caprylic acid in the coconut water beverage within 180 days of storage is no more than 4 ppb, for example, 1 ppb, 2 ppb, 3 ppb, 3.5 ppb or 4 ppb; (9) In the coconut water beverage, the mass content of capric acid is less than 39 ppb, preferably 32.7 ppb-38 ppb, for example, 32.7 ppb, 32.8 ppb, 33 ppb, 34 ppb, 36 ppb or 37 ppb; the change in the mass content of capric acid within 180 days of storage of the coconut water beverage is preferably not more than 5.5 ppb, for example, 3 ppb, 3.2 ppb, 5 ppb or 5.3 ppb.

3. The coconut water beverage according to claim 1, characterized in that It meets at least one of the following conditions: (1) The pH of the coconut water beverage is 5-7, preferably 5-6, such as 5.0, 5.5, 5.6 or 5.8; (2) The light transmittance of the coconut water beverage is greater than 93%, preferably 93.5%-94.5%, such as 93.9%, 94.0%, 94.1% or 94.2%; (3) The light transmittance of the coconut water beverage decreases by no more than 0.1% within 180 days of storage, for example, 0; (4) The red chromaticity R of the coconut water beverage is 0-0.1; (5) The increase in the red chromaticity R of the coconut water beverage within 180 days of storage is not greater than 0.1; (6) The yellow chromaticity Y of the coconut water beverage is 0.9-1.4, preferably 0.9-1; (7) The increase in the yellow chromaticity Y of the coconut water beverage within 180 days of storage is not greater than 0.

5.

4. The coconut water beverage according to claim 1, characterized in that It meets at least one of the following conditions: (1) The coconut water raw material of the coconut water beverage includes coconut water or concentrated coconut water and water; (2) The coconut water beverage does not contain any food additives; (3) The coconut water beverage is obtained by filtration, centrifugation and sterilization at a temperature of 136-140° C. for 7-10 s.

5. The coconut water beverage according to claim 1, characterized in that It meets one of the following conditions: (1) The coconut water beverage comprises the following contents by mass: 0.05 ppb ethyl caproate, 0.2 ppb ethyl caprylate, 150 ppb caprylic acid, 3.4 ppb butyl caprylic acid, 5.4 ppb vanillin and 33 ppb capric acid, with a pH of 5.8; (2) The coconut water beverage comprises the following mass contents: 0.06 ppb ethyl caproate, 0.21 ppb ethyl caprylate, 146.5 ppb caprylic acid, 3.6 ppb butyl caprylic acid, 5.56 ppb vanillin and 32.7 ppb capric acid, with a pH of 5.5; (3) The coconut water beverage comprises the following contents by mass: 0.05 ppb ethyl caproate, 0.21 ppb ethyl caprylate, 151 ppb caprylic acid, 3.6 ppb butyl caprylic acid, 5.3 ppb vanillin and 34 ppb capric acid, with a pH of 5.0; (4) The coconut water beverage comprises the following contents by mass: 0.05 ppb ethyl caproate, 0.19 ppb ethyl caprylate, 150 ppb caprylic acid, 3.2 ppb butyl caprylic acid, 5.2 ppb vanillin and 33 ppb capric acid, with a pH of 5.5; (5) The coconut water beverage comprises the following mass contents: 0.06 ppb ethyl caproate, 0.21 ppb ethyl caprylate, 146 ppb caprylic acid, 3.6 ppb butyl caprylic acid, 5.5 ppb vanillin and 32.8 ppb capric acid, with a pH of 5.

6.

6. A method for preparing a coconut water beverage, characterized in that: It includes the following steps, It includes the following steps: S1. filtering a coconut water raw material at a temperature below 10° C. to obtain a primary crude product; the coconut water raw material comprises coconut water or concentrated coconut water and water; S2, centrifuging the first-level crude product at a temperature below 10° C., taking the supernatant to obtain a second-level crude product; S3, sterilizing the secondary crude product; the sterilization temperature is 136-140° C., and the time is 7-10 s.

7. The method for making a coconut water beverage according to claim 6, characterized in that: It meets at least one of the following conditions: (1) In step S1, the pH of the coconut water is 5-7; (2) In step S1, the Brix of the coconut water is 5-8; (3) In step S1, the coconut water is pasteurized coconut water; (4) In step S1, the pH of the concentrated coconut water is 4-7; (5) In step S1, the concentrated coconut water has a Brix of 50-75; (6) In step S1, the water is purified recycled water or reverse osmosis water; (7) In step S1, the water is an ice-water mixture; (8) In step S1, the coconut water raw material is coconut water; (9) In step S1, the coconut water raw material is concentrated coconut water and water; (10) In step S1, the mass ratio of the concentrated coconut water to the water is 1: (16-160), for example, 5: 792, 67: 933 or 5: 93; (11) In step S1, the coconut water raw material includes coconut water and may also include a sweetener; preferably, it further includes water and concentrated coconut water; (12) In step S1, the coconut water raw material includes concentrated coconut water and water; preferably also includes a sweetener; preferably further includes coconut water; the mass ratio of the sweetener to the coconut water is preferably 1: (10-100), such as 1: 99 or 3: 20; the mass ratio of the sweetener to the concentrated coconut water is preferably (2-3): 5; the sweetener is preferably white granulated sugar.

8. The method for making a coconut water beverage according to claim 6, characterized in that: It meets at least one of the following conditions: (1) In step S1, the filtering is performed using a bag filter; (2) In step S1, the filtering size is 500-2500 mesh, for example, 500 mesh, 1000 mesh or 2500 mesh; (3) In step S2, the centrifugal force of the centrifugation is 2000-4000 g, for example, 2000 g, 3000 g or 4000 g; (4) In step S2, the centrifugation time is 10-30 min; (5) In step S3, the sterilization temperature is 136°C, 138°C or 140°C; (6) In step S3, the sterilization time is 8-10 s; (7) In step S3, the sterilization is followed by homogenization; the homogenization pressure is preferably 10 MPa; the homogenization is followed by cooling; the cooling temperature is preferably 20-25°C.

9. The method for making a coconut water beverage according to claim 6, characterized in that: It meets one of the following conditions: (1) The coconut water raw materials are water, coconut water, concentrated coconut water and white sugar in a mass ratio of 792:20:5:3, and the sterilization temperature is 138°C and the time is 10 s; (2) The coconut water raw material is coconut water, and the sterilization temperature is 136°C and the time is 8 s; (3) The coconut water raw material is water and concentrated coconut water in a mass ratio of 933:67, and the sterilization temperature is 138°C and the time is 10 s; (4) The coconut water raw materials are water, concentrated coconut water and white sugar in a mass ratio of 93:5:2, and the sterilization temperature is 140°C and the time is 10 s; (5) The coconut water raw material is coconut water and white sugar in a mass ratio of 99:1, and the sterilization temperature is 138°C and the time is 10s.

10. A coconut water beverage prepared by the method for preparing a coconut water beverage as claimed in any one of claims 6 to 9.

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