Separation method for reducing sugar content of coconut milk

Abstract

The invention discloses a separation method for reducing the sugar content of coconut milk, and relates to the technical field of coconut milk processing. A separation method for reducing the sugar content of coconut milk comprises the following steps: 1, mixing and diluting a coconut milk stock solution and water according to a ratio of 1: 1 to obtain a mixed solution A; 2, putting the mixed solution A into a centrifugal machine, setting the ratio of a heavy phase to a light phase to be 1: 3 to 1: 5, setting deslagging, and carrying out centrifugal separation; 3, taking a light-phase solution after separation, and adding water to supplement the volume of the solution to be the same as that of the coconut milk stock solution; according to the coconut milk processed by the process, fat compounds in the coconut milk stock solution are reserved to the greatest extent, and the sugar content is reduced while the taste and flavor are guaranteed. When sugar-free coconut milk beverage commodities are prepared, more coconut milk obtained by using the process can be added, and the flavor feeling is better. Compared with the addition amount of 8-12% of conventional coconut milk, the addition amount of the coconut milk processed by the process can be 20% or above.

Description

Technical Field

[0001] The invention relates to the technical field of coconut milk processing, in particular to a separation method for reducing the sugar content of coconut milk. Background Art

[0002] Coconut milk is a milky white liquid squeezed from coconut meat. Its fat, protein and sugar contents are 20-30%, 2-4% and 4-5% respectively. It is the main raw material for producing coconut milk (milk), coconut sugar, coconut powder and other products. However, as people's consumption concept of nutrition and health improves, healthy products such as low sugar, low fat and high protein are becoming more and more popular among consumers (according to the relevant provisions of the "National Food Safety Standard General Rules for Nutrition Labeling of Pre-packaged Foods" (GB 28050-2011), the sugar content in the food is ≤0.5g / 100g or 100ml before it can be labeled as "sugar-free food").

[0003] Take coconut milk beverage as an example (coconut milk beverage is a plant protein beverage formed by adding coconut milk to water and then adding other auxiliary materials or additives appropriately). When 8-10% coconut milk is added, the sugar content has reached 0.32-0.5%; in the thick coconut milk used in baking or catering products (the amount of coconut milk added is 12-20%), the sugar content of coconut milk itself is 0.48-1.0%; the sugar content of room temperature or frozen coconut milk (undiluted coconut pulp) is even 4-5%. Generally speaking, the flavor of coconut milk beverages mainly comes from the fat compounds in the coconut meat, so increasing the amount of coconut milk can improve the flavor of the product, but it will inevitably lead to an increase in sugar substances, making it difficult for the product to meet the requirements of sugar-free food. Therefore, reducing the sugar content of coconut milk itself and then increasing the amount used is one of the important ways to improve the flavor of coconut milk beverages. Summary of the invention

[0004] The object of the present invention is to provide a separation method for reducing the sugar content of coconut milk to solve the problems raised in the above background technology.

[0005] To achieve the above object, the present invention provides the following technical solution: a separation method for reducing the sugar content of coconut milk, comprising the following steps: Step 1: Mix and dilute the coconut milk stock solution with water in a ratio of 1:1 to obtain a mixed solution A; Step 2: Place the mixed liquid A into a centrifuge, set the separation ratio of heavy phase to light phase to 1:3 to 1:5, set the slag discharge, and perform centrifugal separation; Step 3: After separation, take the light phase solution and add water to make the volume of the solution the same as the volume of the coconut milk stock solution.

[0006] Furthermore: the water added in the first step is pure water with a temperature of 30-75°C.

[0007] Furthermore: the temperature of the water added in the first step is 65°C.

[0008] Furthermore: the separation ratio of the heavy phase to the light phase set in the second step is 1:3.

[0009] Furthermore: the slag discharge cycle in the second step is set to discharge slag for 5 seconds every 900 seconds.

[0010] Furthermore: in the second step, the rotation speed of the centrifuge is not less than 11000r / min.

[0011] Furthermore: the water added in the third step is pure water.

[0012] Compared with the prior art, the present invention has the following beneficial effects: The coconut milk processed by this process retains the fat compounds in the coconut milk stock solution to the greatest extent, removes the sugar dissolved in the coconut milk stock solution and the water itself and the added dissolved water, and reduces the sugar content while ensuring the taste and flavor. It can be separated continuously and is suitable for large-scale production. When preparing sugar-free coconut milk beverage products, more coconut milk processed by this process can be added to have a better flavor. Compared with the 8-12% addition of conventional coconut milk, the coconut milk processed by this process can be added to more than 20%. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] Figure 1 This is a graph showing the recovery rates of each component in a verification experiment of the present invention; Figure 2 This is a graph showing the sugar content of the clear liquid and the oil phase in a verification experiment of the present invention; Figure 3 This is a diagram of the fat content of the clear liquid and the oil phase in a verification experiment of the present invention; Figure 4 This is a graph showing the protein content of the clear liquid and the oil phase in a verification experiment of the present invention; Figure 5 This is a graph of sugar content in the clear liquid and oil phase comparing the second verification experiment with the first verification experiment of the present invention; Figure 6 This is a graph of fat content of the clear liquid and the oil phase comparing the second verification experiment with the first verification experiment of the present invention; Figure 7 This is a graph of protein content in the clear liquid and oil phase comparing the Verification 2 experiment with the Verification 1 experiment of the present invention; Figure 8 This is a graph showing the recovery rates of each component in the third experiment for verifying the present invention; Fig. 9 This is a graph of sugar content in diluted coconut milk, clear liquid and oil phase in the third experiment for verifying the present invention. DETAILED DESCRIPTION

[0014] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0015] The present invention provides a technical solution: a separation method for reducing the sugar content of coconut milk, comprising the following steps: Step 1: Mix and dilute the coconut milk stock solution with water in a ratio of 1:1 and heat to obtain a mixed solution A. In this step, the water is water that meets the requirements of food production, such as purified water.

[0016] In the processing of coconut milk beverages, there are two types of coconut milk raw materials: fresh coconut milk and frozen coconut milk, and frozen coconut milk (-20°C) is mostly used. Therefore, in the production process, it is usually necessary to heat water to dissolve or heat it with water for chemical processing. In addition, because the coconut oil in coconut milk will be in a solidified / freeze-thaw state below 30°C, and the protein will flocculate into particles or blocks when it is higher than 75°C, all water temperatures should be within the range of 30-75°C. In order to ensure that the temperature of the coconut milk after dissolution is sufficient, this embodiment and the comparative experiment adopt 65°C hot water to dissolve, and then the mixed solution A is heated to 55-60°C after dissolution.

[0017] Step 2: Place the heated mixed liquid A into a centrifuge, set the separation ratio of the heavy phase to the light phase of the centrifuge to 1:3 to 1:5, set the slag discharge, and set the slag discharge cycle that meets the production needs according to the situation of the coconut milk stock solution. The slag discharge cycle in this case is set to slag discharge for 5 seconds every 900 seconds for centrifugal separation, and the speed of the centrifuge is not less than 11000r / min.

[0018] Step 3: After separation, take the light phase solution and add water to make the volume of the solution the same as the volume of the coconut milk stock solution. Similar to the above, in this step, the water is water that meets the requirements of food production, such as purified water.

[0019] The processed coconut milk is obtained. Due to the different sugar contents of the coconut milk raw materials, the sugar content of the processed coconut milk needs to be measured. According to the measured data, coconut flavored beverages, candies and other foods can be processed and produced. According to the following multiple groups of experiments, the sugar content of the processed coconut milk is 26%-41% lower than that of the coconut milk stock solution; when preparing sugar-free coconut milk beverages, more coconut milk after using this process can be added to have a better flavor. Compared with the 8-12% addition of conventional coconut milk, the coconut milk processed by this process can be added to more than 20%.

[0020] like Figure 1-4As shown in the figure, an experiment was conducted to verify that when a 20kg coconut milk sample was tested, the separation ratio of the heavy phase (clear liquid) and the light phase (oil phase) was changed (three different separation ratios of 1:3, 1:4 and 1:5 were used for comparative tests in the experiment). The sample recovery rates were different. The sample recovery rate was the highest at a separation ratio of 1:3, reaching 87.18%. Under different separation ratios, the oil phase (light phase) was mainly fat, and the clear liquid was mainly sugars and proteins. Removing the clear liquid (heavy phase) and the residue phase and adding water to make up the solution volume to the same volume as the coconut milk stock solution can effectively reduce the sugar content in the coconut milk.

[0021] like Figure 5-7 As shown, the clear liquid 1 and oil phase 1 are the recorded data of verification experiment 1. In the verification experiment 2, on the basis of setting the separation ratio to 1:3, the amount of coconut milk was increased to 50kg, and the sample recovery rate was significantly improved to 93.63%. Removing the clear liquid (heavy phase) and the residue phase and adding water to make up the solution volume to the same volume as the coconut milk stock solution can effectively reduce the sugar content in coconut milk.

[0022] like Figure 8-9 As shown, in the third experiment (small-scale pilot experiment), when the separation ratio was set to 1:3, the total recovery rate was 96.55% when the coconut milk material was 200 kg; the clear liquid (heavy phase) was still mainly sugars, and removing the clear liquid (heavy phase) and the residue phase and adding water to supplement the solution volume to the same volume as the coconut milk stock solution can effectively reduce the sugar content in the coconut milk.

[0023] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is limited by the attached embodiments and their equivalents.

Claims

1. A separation method for reducing the sugar content of coconut milk, comprising the following steps: a first step: taking coconut milk stock solution and mixing and diluting it with water in a ratio of 1:1 to obtain a mixed solution A; a second step: putting the mixed solution A into a centrifuge, setting the separation ratio of heavy phase to light phase to 1:3 to 1:5, setting a slag discharge, and performing centrifugal separation; a third step: taking the light phase solution after separation, and adding water to supplement the solution volume to the same as the volume of the coconut milk stock solution.

2. A separation method for reducing the sugar content of coconut milk according to claim 1, characterized in that: The water added in the first step is pure water with a temperature of 30-75°C.

3. A separation method for reducing the sugar content of coconut milk according to claim 2, characterized in that: The temperature of the water added in the first step was 65°C.

4. A separation method for reducing the sugar content of coconut milk according to claim 1, characterized in that: The separation ratio of heavy phase to light phase set in the second step is 1:

3.

5. A separation method for reducing the sugar content of coconut milk according to claim 1, characterized in that: The slag discharge cycle in the second step is set to discharge slag for 5 seconds every 900 seconds.

6. A separation method for reducing the sugar content of coconut milk according to claim 1, characterized in that: In the second step, the rotation speed of the centrifuge is not less than 11000r / min.

7. A separation method for reducing the sugar content of coconut milk according to claim 1, characterized in that: The water added in the third step is purified water.

Images