A kind of preparation method of pure coconut milk

Abstract

The invention provides a preparation method of pure coconut milk. The coconut milk is prepared by the steps of S1 pretreatment, S2 crushing and squeezing, S3 stabilization treatment, S4 saccharification, S5 homogenization, etc. The SRI value is between 0.15-0.22, the viscosity of the coconut milk is 241.13-245.58 mPa·s, the particle size of the coconut milk at 90°C is 250.9-255.9 nm, and the particle size of the coconut milk after being placed at 30°C for 6 months is concentrated at 250.4-252.9 nm. A stabilizer is first used to improve the water solubility, stability and bioavailability of the coconut milk under the action of a colloid mill. The utilization rate is achieved, and the coconut pulp is then mixed with complex sugars. The glycosylation reaction can reduce the surface hydrophobicity and net charge of the globulin molecules, so that the covalent complex can form multi-layer adsorption on the interface. The energy of radio frequency radiation is simultaneously carried out in the water bath reaction to promote the aggregation of globulin molecules and stabilize the molecular structure of the coconut pulp. No instability phenomena such as flocculation, aggregation, and stratification occur under high temperature and long-term storage. The coconut pulp of the present invention is milky white, has obvious natural coconut fragrance and mellow flavor, has a mellow and delicate taste, good fluidity, no suspended matter, no precipitation, and no stratification. The total score is 94-99 points.

Description

Technical Field

[0001] The invention relates to the technical field of coconut milk preparation technology, in particular to a method for preparing pure coconut milk. Background Art

[0002] Coconut (Cocos nucifera L.) is the fruit of the genus Cocos in the palm family. It is a tall, tree-like plant with a sturdy stem. Its leaves are pinnately divided, with most pinnae being linear-lanceolate and petioles being thick. Its petals are ovoid or nearly spherical. The exocarp is thin, the mesocarp is thick and fibrous, and the endocarp is woody. The seeds germinate through a hole in the fruit cavity, which is rich in endosperm (pulp or kernel) and sap (coconut water). The pericarp is simple, and seeds germinate more frequently. Flowering and fruiting occur primarily in autumn. Coconut meat has a natural coconut aroma and is rich in oil and protein. A mature coconut is primarily composed of the husk, shell, meat, water, and endosperm.

[0003] Coconut milk is primarily produced by squeezing coconut flesh, often using screw presses or hydraulic presses for industrial and commercial production. Fresh coconut milk is an oil-in-water emulsion extracted from coconut flesh, boasting a unique flavor and excellent nutritional value. Oil-in-water emulsions are thermodynamically unstable systems. Due to their large interfacial area, they are prone to oxidation and have low surface activity. They are also prone to physical instabilities such as flocculation, aggregation, and stratification, resulting in poor quality stability. Color changes during processing or storage not only alter the flavor and color of the coconut milk but also cause nutrient loss and even spoilage, seriously impacting food quality and safety. Coconut protein, as a primary nutrient and natural emulsifier in coconut milk, plays a crucial role in its stability. However, the high fat content and poor emulsifying properties of coconut protein make coconut milk very unstable. During production, transportation, and long-term storage, it can become unstable due to environmental factors, leading to stratification and poor product quality, thus limiting its commercial application. Summary of the Invention

[0004] In view of this, the present invention provides a method for preparing pure coconut milk to solve the above problems.

[0005] The technical solution of the present invention is achieved as follows: A method for preparing pure coconut milk comprises the following steps:

[0006] S1. Pretreatment: Take fresh coconut, peel and remove the shell and coconut water, take the coconut meat, remove the brown seed coat, wash the coconut meat, cut into pieces,

[0007] S2, crushing and squeezing: put the coconut meat into a crusher and grind it to obtain crushed coconut meat, add water and mix it for squeezing, filter it, pass it through 200-400 mesh, take the supernatant and obtain coconut pulp.

[0008] S3, stabilization treatment: adding a stabilizer to the primary coconut pulp and mixing and stirring uniformly, the amount of the stabilizer added is 0.1-0.3 times the volume of the coconut pulp, and grinding by a colloid mill to obtain a secondary coconut pulp;

[0009] S4, glycosylation: Dissolve the coconut pulp and complex sugar in phosphate buffer at a mass ratio of 10:1-3, stir for 2-5 hours, place in a water bath for water bath reaction for 12-24 hours, perform radio frequency irradiation during the water bath, and after the reaction is completed, place in an ice water bath for cooling for 15-20 minutes to obtain glycosylated coconut pulp.

[0010] S5, homogenization: take the above glycosylated coconut milk and put it into a high-speed shearing machine for homogenization three times, each homogenization time is 8-15 minutes, to obtain pure natural coconut milk, and then fill, seal, sterilize and put into storage.

[0011] Furthermore, the mass volume ratio g / mL of coconut meat and water in S2 is 2-5:10.

[0012] Furthermore, the stabilizer in S3 is quercetin and epicatechin in a mass ratio of (5-12): (1-3).

[0013] Furthermore, the colloid mill in S3 has a rotation speed of 3500-5000 rpm, a pressure of 35-45 bar, and a processing time of 25-35 min.

[0014] Furthermore, the complex sugars in S4 are glucose, xylooligosaccharides and galacto-oligosaccharides in a mass ratio of (3-7):(0.9-2):(4-6).

[0015] Furthermore, the S4 phosphate buffer is 2-5 mol / L.

[0016] Furthermore, the pH value of the water bath reaction in S4 is 6-9.

[0017] Furthermore, the water bath reaction temperature in S4 is set to 70-120°C, and the ice water temperature is -5-3°C.

[0018] Furthermore, the frequency of the radio frequency irradiation in S4 is 100-300 kHz and the wavelength is 2000-2500 m.

[0019] Furthermore, in S4, the first homogenization pressure is 25-35 MPa and the temperature is 20-25°C, the second homogenization pressure is 38-44 MPa and the temperature is 26-32°C, and the third homogenization pressure is 45-65 MPa and the temperature is 33-45°C.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The present invention comprises the steps of pretreatment, crushing and squeezing, stabilization, glycosylation, homogenization, etc., wherein a stabilizer is added to form a complex with coconut milk protein molecules, the complex is directionally aggregated at the interface of coconut milk, oxidation of coconut milk is inhibited, and the thickness, strength and steric hindrance of the coconut milk globulin molecular interface film are increased under the action of a colloid mill, thereby effectively improving the water solubility, stability and bioavailability of the coconut milk. Complex sugars are used for glycosylation, and the obtained protein-sugar covalent complex exhibits different spatial structural characteristics, forms multi-layer adsorption on the interface, and improves the stability of the coconut milk system. Radio frequency irradiation is carried out in a water bath, and its irradiation parameters are controlled. The energy generated by the water bath and radio frequency irradiation promotes and accelerates the Brownian motion between coconut milk globulin molecules, promotes the increase of viscosity, and stabilizes the molecular structure of coconut milk. The method of the present invention improves the spatial structure of coconut protein, enables the protein to be more stably adsorbed at the oil-water interface, increases the repulsive force between molecules, affects the viscosity of coconut milk, thereby preventing the coconut milk from being stratified, and ensures that the prepared coconut milk has higher stability. The coconut milk disclosed by the invention is milky white, has obvious natural coconut fragrance and mellow aroma, the smell retention time is greater than or equal to 1 minute, the taste is mellow and delicate, the fluidity is good, there is no suspended matter, no precipitation, no stratification, the total score is 94-99 points, and it has good commercial value. DETAILED DESCRIPTION

[0022] In order to better understand the technical content of the present invention, specific examples are provided below to further illustrate the present invention.

[0023] Unless otherwise specified, the experimental methods used in the examples of the present invention are all conventional methods.

[0024] Unless otherwise specified, the materials, reagents, etc. used in the examples of the present invention can be obtained from commercial sources.

[0025] Example 1

[0026] A method for preparing pure coconut milk comprises the following steps:

[0027] S1. Pretreatment: Take fresh coconut, peel and remove the shell and coconut water, take the coconut meat, remove the brown seed coat, wash the coconut meat, cut into pieces,

[0028] S2, crushing and squeezing: coconut meat pieces are put into a crusher and ground to obtain broken coconut meat, which is then mixed with water and squeezed. The mass volume ratio of coconut meat to water (g / mL) is 2:10. The mixture is filtered, passed through 200 meshes, and the supernatant is taken to obtain the first pulp of coconut.

[0029] S3, stabilization treatment: stabilizer is added to the coconut pulp and mixed and stirred evenly, the amount of stabilizer added is 0.1 times the volume of coconut pulp, and the stabilizer is quercetin and epicatechin in a mass ratio of 5:1. The pulp is refined by a colloid mill with a colloid mill speed of 3500rpm and a pressure of 35bar for 25min to obtain a coconut pulp;

[0030] S4, glycosylation: The coconut pulp and complex sugar are dissolved in 2mol / L phosphate buffer according to a mass ratio of 10:1, and the complex sugar is glucose, oligoxylose, and oligogalactose in a mass ratio of 3:0.9:4. After stirring for 2h, the mixture is placed in a water bath with a pH value of 6 and a temperature of 70°C for a water bath reaction for 12h. During the water bath, radio frequency irradiation is performed, and the frequency of radio frequency irradiation is 100kHz and the wavelength is 2000m. After the reaction is completed, it is placed in a -5°C ice water bath for cooling for 15min to obtain glycosylated coconut pulp.

[0031] S5, homogenization: take the above-mentioned glycosylated coconut milk and put it into a high-speed shearing machine for homogenization three times. The first homogenization pressure is 25MPa and the temperature is 20°C. The second homogenization pressure is 38MPa and the temperature is 26°C. The third homogenization pressure is 45MPa and the temperature is 33°C. The homogenization time is 8min each time to obtain pure natural coconut milk, which is then filled, sealed, sterilized and stored.

[0032] Example 2

[0033] A method for preparing pure coconut milk comprises the following steps:

[0034] S1. Pretreatment: Take fresh coconut, peel and remove the shell and coconut water, take the coconut meat, remove the brown seed coat, wash the coconut meat, cut into pieces,

[0035] S2, crushing and squeezing: coconut meat pieces are put into a crusher and ground to obtain broken coconut meat, which is then mixed with water and squeezed. The mass volume ratio of coconut meat to water (g / mL) is 5:10. The mixture is filtered through 400 mesh and the supernatant is taken to obtain the coconut pulp.

[0036] S3, stabilization treatment: stabilizer is added to the coconut pulp and mixed and stirred evenly, the amount of stabilizer added is 0.3 times the volume of coconut pulp, and the stabilizer is quercetin and epicatechin in a mass ratio of 12:3. The pulp is refined by a colloid mill with a colloid mill speed of 5000 rpm and a pressure of 45 bar for 35 min to obtain a coconut pulp;

[0037] S4, glycosylation: The coconut pulp and complex sugar are dissolved in 5mol / L phosphate buffer according to a mass ratio of 10:3, the complex sugar is glucose, oligoxylose, and oligogalactose in a mass ratio of 7:2:6, after stirring for 2-5h, placed in a water bath with a pH value of 9 and a temperature of 120°C for 24h, and radio frequency irradiation is performed during the water bath, the frequency of radio frequency irradiation is 300kHz, and the wavelength is 2500m. After the reaction is completed, it is placed in a 3°C ice water bath for cooling for 20min to obtain glycosylated coconut pulp.

[0038] S5, homogenization: take the above-mentioned glycosylated coconut milk and put it into a high-speed shearing machine for homogenization three times. The first homogenization pressure is 35MPa and the temperature is 25°C. The second homogenization pressure is 44MPa and the temperature is 32°C. The third homogenization pressure is 65MPa and the temperature is 45°C. The homogenization time is 15min each time to obtain pure natural coconut milk, which is then filled, sealed, sterilized and stored.

[0039] Example 3

[0040] A method for preparing pure coconut milk comprises the following steps:

[0041] S1. Pretreatment: Take fresh coconut, peel and remove the shell and coconut water, take the coconut meat, remove the brown seed coat, wash the coconut meat, cut into pieces,

[0042] S2, crushing and squeezing: coconut meat pieces are put into a crusher and ground to obtain broken coconut meat, which is then mixed with water and squeezed. The mass volume ratio g / mL of coconut meat and water is 3:10. The mixture is filtered through 300 mesh and the supernatant is taken to obtain the first pulp of coconut.

[0043] S3, stabilization treatment: stabilizer is added to the coconut pulp and mixed and stirred evenly, the amount of stabilizer added is 0.2 times the volume of coconut pulp, and the stabilizer is quercetin and epicatechin in a mass ratio of 7:2. The pulp is refined by a colloid mill with a colloid mill speed of 4500rpm and a pressure of 40bar for 30min to obtain a coconut pulp;

[0044] S4, glycosylation: The coconut pulp and complex sugar are dissolved in 3 mol / L phosphate buffer according to a mass ratio of 10:2, the complex sugar is glucose, oligoxylose, and oligogalactose in a mass ratio of 5:1.2:5, after stirring for 2-5 hours, put it into a water bath with a pH value of 7 and a temperature of 90°C for 18 hours, and irradiate with radio frequency during the water bath, the frequency of radio frequency irradiation is 200kHz, and the wavelength is 2300m. After the reaction is completed, it is placed in a 1°C ice water bath for cooling for 18 minutes to obtain glycosylated coconut pulp.

[0045] S5, homogenization: take the above-mentioned glycosylated coconut milk and put it into a high-speed shearing machine for homogenization three times. The first homogenization pressure is 30MPa and the temperature is 22°C. The second homogenization pressure is 42MPa and the temperature is 30°C. The third homogenization pressure is 55MPa and the temperature is 40°C. The homogenization time is 12min each time to obtain pure natural coconut milk, which is then filled, sealed, sterilized and put into storage.

[0046] Comparative Example 1

[0047] This comparative example is different from Example 3 in that no stabilizer is added in step S3 of the preparation method of pure coconut milk, and specifically comprises the following steps:

[0048] S1. Pretreatment: Take fresh coconut, peel and remove the shell and coconut water, take the coconut meat, remove the brown seed coat, wash the coconut meat, cut into pieces,

[0049] S2, crushing and squeezing: coconut meat pieces are put into a crusher and ground to obtain broken coconut meat, which is then mixed with water and squeezed. The mass volume ratio g / mL of coconut meat and water is 3:10. The mixture is filtered through 300 mesh and the supernatant is taken to obtain the first pulp of coconut.

[0050] S3, stabilization treatment: the primary coconut pulp is refined by a colloid mill at a speed of 4500 rpm and a pressure of 40 bar for 30 min to obtain secondary coconut pulp;

[0051] S4, glycosylation: The coconut pulp and complex sugar are dissolved in 3 mol / L phosphate buffer according to a mass ratio of 10:2, the complex sugar is glucose, oligoxylose, and oligogalactose in a mass ratio of 5:1.2:5, after stirring for 2-5 hours, put it into a water bath with a pH value of 7 and a temperature of 90°C for 18 hours, and irradiate with radio frequency during the water bath, the frequency of radio frequency irradiation is 200kHz, and the wavelength is 2300m. After the reaction is completed, it is placed in a 1°C ice water bath for cooling for 18 minutes to obtain glycosylated coconut pulp.

[0052] S5, homogenization: take the above-mentioned glycosylated coconut milk and put it into a high-speed shearing machine for homogenization three times. The first homogenization pressure is 30MPa and the temperature is 22°C. The second homogenization pressure is 42MPa and the temperature is 30°C. The third homogenization pressure is 55MPa and the temperature is 40°C. The homogenization time is 12min each time to obtain pure natural coconut milk, which is then filled, sealed, sterilized and put into storage.

[0053] Comparative Example 2

[0054] This comparative example is different from Example 3 in that the saccharification step S4 is not performed in the preparation method of pure coconut milk, and specifically comprises the following steps:

[0055] S1. Pretreatment: Take fresh coconut, peel and remove the shell and coconut water, take the coconut meat, remove the brown seed coat, wash the coconut meat, cut into pieces,

[0056] S2, crushing and squeezing: coconut meat pieces are put into a crusher and ground to obtain broken coconut meat, which is then mixed with water and squeezed. The mass volume ratio g / mL of coconut meat and water is 3:10. The mixture is filtered through 300 mesh and the supernatant is taken to obtain the first pulp of coconut.

[0057] S3, stabilization treatment: stabilizer is added to the coconut pulp and mixed and stirred evenly, the amount of stabilizer added is 0.2 times the volume of coconut pulp, and the stabilizer is quercetin and epicatechin in a mass ratio of 7:2. The pulp is refined by a colloid mill with a colloid mill speed of 4500rpm and a pressure of 40bar for 30min to obtain a coconut pulp;

[0058] S4, homogenization: take the above-mentioned coconut pulp and put it into a high-speed shearing machine for three homogenizations. The first homogenization pressure is 30MPa and the temperature is 22°C. The second homogenization pressure is 42MPa and the temperature is 30°C. The third homogenization pressure is 55MPa and the temperature is 40°C. The homogenization time is 12min each time to obtain pure natural coconut pulp, which is then filled, sealed, sterilized and put into storage.

[0059] Comparative Example 3

[0060] The difference between this comparative example and Example 3 is that in the preparation method of pure coconut milk, radio frequency irradiation is performed during the water bath in step S4, which specifically includes the following steps:

[0061] S1. Pretreatment: Take fresh coconut, peel and remove the shell and coconut water, take the coconut meat, remove the brown seed coat, wash the coconut meat, cut into pieces,

[0062] S2, crushing and squeezing: coconut meat pieces are put into a crusher and ground to obtain broken coconut meat, which is then mixed with water and squeezed. The mass volume ratio g / mL of coconut meat and water is 3:10. The mixture is filtered through 300 mesh and the supernatant is taken to obtain the first pulp of coconut.

[0063] S3, stabilization treatment: stabilizer is added to the coconut pulp and mixed and stirred evenly, the amount of stabilizer added is 0.2 times the volume of coconut pulp, and the stabilizer is quercetin and epicatechin in a mass ratio of 7:2. The pulp is refined by a colloid mill with a colloid mill speed of 4500rpm and a pressure of 40bar for 30min to obtain a coconut pulp;

[0064] S4, glycosylation: Dissolve the coconut pulp and complex sugar in 3 mol / L phosphate buffer at a mass ratio of 10:2, the complex sugar is glucose, oligoxylose, and oligogalactose at a mass ratio of 5:1.2:5, after stirring for 2-5 hours, put it in a water bath with a pH value of 7 and a temperature of 90°C for 18 hours, and after the reaction is completed, put it in a 1°C ice water bath for 18 minutes to obtain glycosylated coconut pulp.

[0065] S5, homogenization: take the above-mentioned glycosylated coconut milk and put it into a high-speed shearing machine for homogenization three times. The first homogenization pressure is 30MPa and the temperature is 22°C. The second homogenization pressure is 42MPa and the temperature is 30°C. The third homogenization pressure is 55MPa and the temperature is 40°C. The homogenization time is 12min each time to obtain pure natural coconut milk, which is then filled, sealed, sterilized and put into storage.

[0066] Test Example 1-Stability Determination

[0067] 1. Stability: The coconut milk of Examples 1-3 and Comparative Examples 1-3 was diluted 1000 times with distilled water at room temperature. The absorbance of the emulsion at wavelengths of 400 and 800 nm was measured by a UV-visible spectrophotometer. The stability of the coconut milk was characterized by the specific absorbance ratio (SRI) A800nm / A400nm. When the SRI was less than 0.3, the coconut milk was relatively stable.

[0068] 2. Heat tolerance: The coconut milk prepared above was placed at 90°C for 1 hour and cooled to room temperature. The untreated coconut milk was used as a blank control group, and its particle size was measured.

[0069] 3. Storage stability: Store coconut milk at 30°C for 6 months, measure its particle size and observe its long-term storage stability.

[0070] Table 1:

[0071]

[0072]

[0073] As can be seen from the results of the above table, the coconut milk SRI value of the embodiment group is between 0.15 and 0.22, and its SRI value does not change significantly, indicating that the physical stability of the coconut milk in the present invention is better, once again illustrating that coconut milk can remain stable for a long time without the occurrence of instability phenomena such as flocculation, coalescence, and stratification; the coconut milk viscosity is 241.13-245.58 mPa·s, indicating that the inventive method can induce the aggregates of coconut protein to be adsorbed at the oil-water interface, thereby increasing the apparent viscosity of coconut milk, thereby improving the stability of coconut milk by particle size, the coconut milk particle size at 90°C is 250.9-255.9 nm, and the coconut milk particle size is concentrated at 250.4-252.9 nm after being placed at 30°C for 6 months, indicating that the coconut milk particle size does not change significantly compared with fresh coconut milk under high temperature and for a long time, also illustrating that the whey protein emulsion has good stability.

[0074] Compared with Comparative Example 1, the stabilizer of the present invention can be adsorbed on the interface of the coconut pulp globulin molecules, and the spatial structure is changed. Under the action of the colloid mill, the thickness, strength and steric hindrance of the coconut pulp globulin molecular interface film are increased, making the coconut pulp globulin molecules more stable.

[0075] Compared with Comparative Example 2, the Example group used complex sugars for glycosylation, so that the sugar molecules and protein molecules were spontaneously covalently cross-linked. The sugar chains induced coconut milk globulin molecules under heat treatment, and the resulting protein-sugar covalent complex exhibited different spatial structural characteristics. The glycosylation reaction can reduce the surface hydrophobicity and net charge of the globulin molecules, allowing the covalent complex to form multilayer adsorption on the interface, thereby improving the stability of the coconut milk system.

[0076] Compared with Comparative Example 3, the embodiment group is subjected to radio frequency irradiation during the water bath process, and its irradiation parameters are controlled. The energy generated by the water bath and radio frequency irradiation promotes and accelerates the Brownian motion between the coconut milk globulin molecules, thereby causing the globulin molecules to aggregate. The large-scale aggregation of molecules will form a cross-linked gel network in the coconut milk, thereby increasing the internal friction of the coconut milk molecules, promoting the increase of viscosity, and stabilizing the molecular structure of the coconut milk.

[0077] Test Example 2-Sensory Evaluation

[0078] 60 professionals were selected and divided into 6 groups, with 10 people in each group, corresponding to the coconut milk of Examples 1-3 of the present invention and Comparative Examples 1-3, respectively. A comprehensive evaluation was conducted on the four aspects of color, smell, taste and mouthfeel, and tissue state. A sensory evaluation table was developed using a comprehensive scoring method, and the oligopeptide liquid beverage was sensory evaluated according to the sensory evaluation criteria in Table 2.

[0079] Table 2: Evaluation criteria

[0080]

[0081] The sensory evaluation results of the coconut milk quality obtained from Examples 1-3 and Comparative Examples 1-3 are shown in Table 3 below:

[0082]

[0083]

[0084] As shown in Table 3, the coconut milk of the present invention presents milky white, has obvious natural coconut fragrance, mellow flavor, odor residence time ≥1min, mellow mouthfeel, fine and smooth, good fluidity, no suspended matter, no precipitation, no stratification, and a total score of 94-99 points. After the comparative example group adjusts the preparation method, the coconut milk presents yellowish milky white, has natural coconut fragrance, and the odor residence time is shortened, and the mouthfeel is smooth and refreshing, and the fluidity is slightly thickened, with slightly suspended matter or precipitation, and slightly stratification occurs. The change of its organizational state significantly reduces color, smell, flavor and mouthfeel, resulting in a decline in overall product quality.

[0085] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for preparing pure coconut milk, characterized in that: The following steps are involved: S1. Pretreatment: Take fresh coconut, peel and remove the shell and coconut water, take the coconut meat, remove the brown seed coat, wash the coconut meat, cut into pieces, S2, crushing and squeezing: coconut meat pieces are put into a crusher and ground to obtain broken coconut meat, which is then mixed with water and squeezed, filtered through a 200-400 mesh, and the supernatant is obtained to obtain the first pulp of coconut; S3, stabilization treatment: adding a stabilizer to the primary coconut pulp and mixing and stirring uniformly, the amount of the stabilizer added is 0.1-0.3 times the volume of the coconut pulp, and grinding by a colloid mill to obtain a secondary coconut pulp; S4, glycosylation: The coconut pulp and complex sugar are dissolved in phosphate buffer at a mass ratio of 10:1-3, stirred for 2-5h, placed in a water bath for water bath reaction for 12-24h, and subjected to radio frequency irradiation during the water bath. After the reaction is completed, it is placed in an ice water bath for cooling for 15-20min to obtain glycosylated coconut pulp; S5, homogenization: take the above-mentioned glycosylated coconut milk and put it into a high-speed shearing machine for 3 homogenizations, each homogenization time is 8-15min, to obtain pure natural coconut milk, and then fill, seal, sterilize and put into storage; The stabilizer in S3 is quercetin and epicatechin in a mass ratio of (5-12): (1-3).

2. The method for preparing pure coconut milk according to claim 1, wherein: The mass volume ratio g / mL of coconut meat and water in S2 is 2-5:

10.

3. The method for preparing pure coconut milk according to claim 1, wherein: The colloid mill in S3 has a rotation speed of 3500-5000 rpm, a pressure of 35-45 bar, and a treatment time of 25-35 minutes.

4. The method for preparing pure coconut milk according to claim 1, wherein: The complex sugars in S4 are glucose, xylooligosaccharides and galacto-oligosaccharides in a mass ratio of (3-7): (0.9-2): (4-6).

5. The method for preparing pure coconut milk according to claim 1, wherein: The S4 phosphate buffer solution is 2-5 mol / L.

6. The method for preparing pure coconut milk according to claim 1, wherein: The pH value of the water bath reaction in S4 is 6-9.

7. The method for preparing pure coconut milk according to claim 1, wherein: The water bath reaction temperature in S4 is set to 70-120°C, and the ice water temperature is -5~3°C.

8. The method for preparing pure coconut milk according to claim 1, wherein: The frequency of the radio frequency irradiation in S4 is 100-300 kHz and the wavelength is 2000-2500 m.

9. The method for preparing pure coconut milk according to claim 1, wherein: In the S4, the first homogenization pressure is 25-35 MPa and the temperature is 20-25°C, the second homogenization pressure is 38-44 MPa and the temperature is 26-32°C, and the third homogenization pressure is 45-65 MPa and the temperature is 33-45°C.

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