Clarified defatted coconut milk, preparation method thereof and application of clarified defatted coconut milk in tea beverage

Abstract

The invention provides clarified defatted coconut milk, a preparation method thereof and application of the clarified defatted coconut milk in tea beverages. The preparation method of the degreased coconut milk comprises the following steps: S1, crushing and squeezing coconut meat to obtain coconut milk; s2, the coconut milk is filtered and centrifuged, a grease layer and an insoluble substance layer are removed, and degreased coconut milk is obtained; s3, sequentially adding pectinase and protease into the degreased coconut milk for enzymolysis, and filtering to obtain filtered pulp; and S4, adding a compound enzyme preparation into the filtered slurry, carrying out ultrasonic treatment, enzyme deactivation and filtration, centrifuging the filtrate, taking a clear juice layer, and filtering to obtain the clarified degreased coconut milk. According to the method, coconut pulp is taken from coconuts with proper fruit age and is juiced to prepare the coconut milk, and then proper filtration, clarification and centrifugal extraction conditions are combined, so that carbohydrates in the coconut milk can be better reserved, and substances such as protein and pectin in the coconut milk can be effectively removed or degraded, so that the degreased coconut milk becomes clear, and the quality of the coconut milk is improved. And turbidity or precipitation can be effectively avoided after the defatted coconut milk tea beverage is compounded.

Description

Technical Field

[0001] The invention relates to the technical field of coconut milk, in particular to clarified defatted coconut milk and a preparation method thereof and application thereof in tea beverages. Background Art

[0002] Coconut oil is the world's second largest woody oil, with an annual output of more than 3 million tons. Its processing technology is mainly divided into two categories: dry processing and wet processing: dry processing is mostly based on dried coconut meat or coconut flakes as raw materials, while wet processing is based on coconut milk after fresh coconut meat is squeezed as raw materials. Dry processing is mostly based on high-temperature screw pressing, which destroys the nutritional accompaniments such as polyphenols and vitamin E in coconut meat, and the oil quality is slightly lower than that of wet processing. Wet processing includes multiple processes such as enzymolysis, freeze-thaw, and centrifugation. Among them, centrifugation is the most widely used and efficient method. The obtained oil retains the nutritional accompaniments in coconut meat to the greatest extent, and is usually called natural coconut oil (virgin coconut oil, VCO). However, in addition to producing coconut oil, the centrifugation process is also accompanied by the large-scale generation of by-products such as defatted coconut milk, which has not yet been fully utilized, not only wasting resources, but also having environmental pollution risks. In particular, defatted coconut milk has a high sugar content (above 10°Brix) and is a plant-based, pure and natural high-quality sugar source. Its development and utilization can not only increase the added value of the coconut oil industry, but also extend the coconut processing industry chain and promote industrial development.

[0003] Tea beverage is a tea soup made by soaking tea leaves in water, extracting, filtering, clarifying and other processes, or a product made by adding water, sugar solution, acidulant, edible essence, fruit juice or plant (grain) extract to the tea soup, which has nutrition and health care effects and is a multifunctional beverage for refreshing and quenching thirst. With the change of consumption concept and lifestyle, tea beverage has become one of the most favorite beverage categories of Chinese consumers. As people's demand for tea beverages increases, the demand for the taste of tea beverages is also increasing. Therefore, a product using defatted coconut milk as a sugar source for tea beverages is developed to meet people's demand for tea beverages with different flavors. However, the inventor found that when mixing coconut milk with tea soup, due to the presence of macromolecular substances such as protein, pectin and starch in coconut milk, it has a certain viscosity and is relatively turbid, and precipitation is easily produced when compounded with tea soup, affecting the stability and mouthfeel of tea beverages. Summary of the invention

[0004] In view of this, the present invention provides a clarified defatted coconut milk and a preparation method thereof and an application thereof in tea beverages.

[0005] The technical solution of the present invention is achieved in this way:

[0006] A method for preparing clarified defatted coconut milk comprises the following steps:

[0007] S1, take the coconut meat in fresh coconut and crush it to obtain coconut milk;

[0008] S2, the slurry is filtered to obtain a slurry, and the slurry is centrifuged at 55-75 ° C and a rotating speed of 7000-8000 r / min to remove the fat layer and the insoluble material layer to obtain defatted coconut milk;

[0009] S3, after preheating defatted coconut milk at 50-55 ℃, pectinase was added and stirred for reaction at a speed of 60-80r / min for 9-11min, and then protease was added and stirred for reaction at a speed of 150-200r / min for 12-15min, enzyme was inactivated, and then centrifuged at a speed of 1000-1200r / min for 10-12min, filtered, and filtered slurry was obtained;

[0010] S4, adding a composite enzyme preparation to the filtered slurry for enzymolysis at a temperature of 40-50° C. and a rotation speed of 50-60 r / min for 1-2 h, inactivating the enzyme, filtering, centrifuging the filtrate at room temperature and a rotation speed of 2000-3000 r / min for 10-12 min, taking the clear juice layer, filtering, and obtaining clarified defatted coconut milk.

[0011] Furthermore, the coconut has a growth age of ≥12 months.

[0012] Furthermore, in steps S1 and S2, the filtration is performed using a 100-300 mesh sieve.

[0013] Furthermore, the mass of the pectinase added is 1.50-1.75% of the mass of the defatted coconut milk; the mass of the protease added is 0.50-0.75% of the mass of the defatted coconut milk.

[0014] Furthermore, the complex enzyme preparation comprises the following raw materials in parts by weight: 40-50 parts of chitosan, 32-38 parts of gelatin, 5-7 parts of glutaraldehyde, 7-9 parts of cellulase, 6-8 parts of hemicellulase, 7-10 parts of amylase, and 4-8 parts of glutamine transaminase.

[0015] Furthermore, the liquid ratio of the composite enzyme preparation to the filtered slurry is 0.4-0.7:1 g / L.

[0016] Furthermore, the preparation method of the composite enzyme preparation is as follows: chitosan is added to an acetic acid solution with a mass concentration of 3-4% to obtain a chitosan solution with a mass concentration of 2-4%; gelatin is added to hot water at 40-50°C to obtain a gelatin solution with a mass concentration of 5-8%; the chitosan solution and the gelatin solution are stirred and mixed at a speed of 100-150r / min for 10-15min to obtain a mixed solution, and then cellulase, hemicellulase, amylase, and glutamine transaminase are added and mixed at a speed of 300-400r / min, and then the mixture is immobilized at a temperature of 10-20°C for 4-5h, filtered and washed, and the composite enzyme preparation is obtained.

[0017] The clarified defatted coconut milk is prepared by the preparation method of the invention.

[0018] Furthermore, the clarified defatted coconut milk prepared by the preparation method of the present invention has a sugar content of 11.9-16.6%.

[0019] Furthermore, the clarified defatted coconut milk is used in preparing tea beverages.

[0020] Furthermore, the tea beverage comprises the following raw materials in parts by weight: 36-42 parts of black tea soup, 18-22 parts of defatted coconut milk, 36-42 parts of water, 1.0-1.5 parts of sugar, and 0.05-0.07 parts of salt.

[0021] Furthermore, the preparation process of the tea beverage comprises the following steps:

[0022] (1) weighing black tea leaves and water in a mass ratio of 1:80-100, boiling the water, adding the black tea leaves and soaking for 9-10 minutes, filtering through a 200-300 mesh sieve, cooling the filtrate to 40-50° C., adding 0.1-0.2% of tannin enzyme based on the mass of the filtrate, performing enzymolysis for 50-60 minutes, inactivating the enzyme, filtering, and obtaining black tea soup;

[0023] (2) adding black tea soup, defatted coconut milk, sugar and salt into water and stirring to mix evenly to obtain a mixed solution, sealing the mixed solution in a bottle and placing it at 4-5° C. for 10-12 hours, then taking it out, centrifuging it at room temperature and a speed of 3000-4000 r / min for 10-12 minutes, taking the clarified juice after centrifugation and bagging it to obtain a pretreated tea beverage;

[0024] (3) The pretreated tea beverage is placed in an ultrahigh pressure device and treated at a pressure of 200-300 MPa for 10-12 minutes, and then divided into sterile bottles and sealed to obtain a tea beverage.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] The present invention adopts coconut meat of coconuts of suitable age to squeeze out juice to obtain coconut milk, and then combines suitable filtering, enzymolysis, clarification and centrifugal extraction conditions to better retain sugar substances in the coconut milk, and can also effectively remove or degrade substances such as protein, pectin, starch, oil and the like in the coconut milk, so that the defatted coconut milk becomes clear, and turbidity or precipitation can be effectively avoided after the defatted coconut milk tea beverage is compounded.

[0027] The composite enzyme preparation of the present invention is prepared by compounding cellulase, hemicellulase, amylase and glutamine transaminase with gelatin and chitosan. After being loaded with chitosan and gelatin, the cellulase, hemicellulase, amylase and glutamine transaminase can be fixed to improve the activities of these enzymes. Under the action of glutamine transaminase, the residual protein in the filtrate is cross-linked, and then the residual protein and other substances are adsorbed and removed through the combined action of gelatin and chitosan, thereby improving the degradation, adsorption and removal of the residual protein, pectin and other substances in the coconut milk, ensuring the clarification of the filtrate, and avoiding precipitation after compounding with tea soup in the later stage.

[0028] After the clarified defatted coconut milk prepared by the present invention is compounded with tea beverage, the taste of the tea beverage can be enriched, so that the tea beverage has a soft, coordinated and appropriate taste, and the tea fragrance is obvious without sourness and bitterness. At the same time, the tea beverage is not easy to become turbid or precipitate, and has good stability. In addition, the clarified defatted coconut milk of the present invention is rich in sugar substances, which is a natural sugar raw material, and can be compounded with tea to prepare tea beverages to reduce the addition of other sugar substances. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 This is a picture of the tea beverage product of the present invention. DETAILED DESCRIPTION

[0030] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0031] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0032] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0033] The various enzyme sources of the present invention are as follows:

[0034]

[0035]

[0036] Example 1

[0037] The composite enzyme preparation comprises the following raw materials in parts by weight: 50 parts of chitosan, 35 parts of gelatin, 5 parts of glutaraldehyde, 9 parts of cellulase, 6 parts of hemicellulase, 8 parts of amylase, and 8 parts of glutamine transaminase;

[0038] The preparation method of the composite enzyme preparation is as follows: chitosan is added to an acetic acid solution with a mass concentration of 3% to obtain a chitosan solution with a mass concentration of 2%; gelatin is added to hot water at 50°C to obtain a gelatin solution with a mass concentration of 8%; the chitosan solution and the gelatin solution are stirred and mixed at a rotation speed of 150 r / min for 15 minutes to obtain a mixed solution, and then cellulase, hemicellulase, amylase, and glutamine transaminase are added and mixed at a rotation speed of 400 r / min, and then the mixture is immobilized at a temperature of 20°C for 4.5 hours, filtered and washed, and the composite enzyme preparation is obtained;

[0039] The preparation method of the clarified defatted coconut milk of the present embodiment comprises the following steps:

[0040] S1, taking coconut meat from fresh coconuts with a growing age of ≥12 months, crushing and squeezing to obtain coconut milk;

[0041] S2, coconut milk is filtered through a 100 mesh screen to obtain slurries, and the slurries are centrifuged at 55 ° C and a rotating speed of 7000 r / min to remove the grease layer and the insoluble material layer to obtain defatted coconut milk;

[0042] S3, after preheating defatted coconut milk at 50 ℃, pectinase was added and stirred for reaction at a speed of 75r / min for 9min, and then protease was added and stirred for reaction at a speed of 200r / min for 15min, enzyme was inactivated, and then centrifuged at a speed of 1000r / min for 10min, filtered, and filtered slurry was obtained; the pectinase added mass was 1.50% of the defatted coconut milk mass; the protease added mass was 0.70% of the defatted coconut milk mass;

[0043] S4, add complex enzyme preparation to the filtered slurry, the complex enzyme preparation and filtered slurry solid-liquid ratio g / L is 0.6:1, then the temperature is 50 ° C, the rotating speed is 60r / min, enzymolysis 2h, enzyme inactivation, using 200 mesh sieve to filter the filtrate at a rotating speed of 3000r / min for 10min, take the clear juice layer, filter with 200 mesh sieve to obtain clarified defatted coconut milk.

[0044] Example 2

[0045] The composite enzyme preparation comprises the following raw materials in parts by weight: 42 parts of chitosan, 38 parts of gelatin, 6 parts of glutaraldehyde, 8 parts of cellulase, 7 parts of hemicellulase, 9 parts of amylase, and 6 parts of glutamine transaminase;

[0046] The preparation method of the composite enzyme preparation is as follows: chitosan is added to an acetic acid solution with a mass concentration of 4% to obtain a chitosan solution with a mass concentration of 4%; gelatin is added to hot water at 45°C to obtain a gelatin solution with a mass concentration of 7%; the chitosan solution and the gelatin solution are stirred and mixed at a rotation speed of 100 r / min for 12 min to obtain a mixed solution, and then cellulase, hemicellulase, amylase and glutamine transaminase are added and mixed at a rotation speed of 350 r / min, and then the mixture is immobilized at a temperature of 15°C for 5 hours, filtered and washed, and the composite enzyme preparation is obtained;

[0047] The preparation method of the clarified defatted coconut milk of the present embodiment comprises the following steps:

[0048] S1, taking coconut meat from fresh coconuts with a growing age of ≥12 months, crushing and squeezing to obtain coconut milk;

[0049] S2, coconut milk is filtered through a 100 mesh screen to obtain slurries, and the slurries are centrifuged at 75 ° C and a rotating speed of 8000 r / min to remove the grease layer and the insoluble material layer to obtain defatted coconut milk;

[0050] S3, after preheating defatted coconut milk at 55 ℃, pectinase was added and stirred for reaction at a speed of 60r / min for 10min, and then protease was added and stirred for reaction at a speed of 150r / min for 13min, enzyme was inactivated, and then centrifuged at a speed of 1100r / min for 12min, filtered, and filtered slurry was obtained; the pectinase added mass was 1.65% of the defatted coconut milk mass; the protease added mass was 0.75% of the defatted coconut milk mass;

[0051] S4, add complex enzyme preparation to the filtered slurry, the complex enzyme preparation and the filtered slurry solid-liquid ratio g / L is 0.7:1, then the temperature is 45 ° C, the rotating speed is 50r / min, enzymolysis 1h, enzyme inactivation, 200 mesh sieve filtering, the filtrate is centrifuged at a rotating speed of 2000r / min for 10min, the clear juice layer is taken, and filtered through a 200 mesh sieve to obtain clarified defatted coconut milk.

[0052] Example 3

[0053] The composite enzyme preparation comprises the following raw materials in parts by weight: 46 parts of chitosan, 32 parts of gelatin, 7 parts of glutaraldehyde, 7 parts of cellulase, 8 parts of hemicellulase, 10 parts of amylase, and 4 parts of glutamine transaminase;

[0054] The preparation method of the composite enzyme preparation is as follows: chitosan is added to an acetic acid solution with a mass concentration of 4% to obtain a chitosan solution with a mass concentration of 3%; gelatin is added to hot water at 50°C to obtain a gelatin solution with a mass concentration of 6%; the chitosan solution and the gelatin solution are stirred and mixed at a rotation speed of 120 r / min for 10 minutes to obtain a mixed solution, and then cellulase, hemicellulase, amylase and glutamine transaminase are added and mixed at a rotation speed of 300 r / min, and then fixed at a temperature of 10°C for 4 hours, filtered and washed, and the composite enzyme preparation is obtained;

[0055] The preparation method of the clarified defatted coconut milk of the present embodiment comprises the following steps:

[0056] S1, taking coconut meat from fresh coconuts with a growing age of ≥12 months, crushing and squeezing to obtain coconut milk;

[0057] S2, coconut milk is filtered through a 100 mesh screen to obtain slurries, and the slurries are centrifuged at 60 ° C and a rotating speed of 7500 r / min to remove the grease layer and the insoluble material layer to obtain defatted coconut milk;

[0058] S3, after preheating defatted coconut milk at 50 ℃, pectinase was added and stirred for reaction at a speed of 80r / min for 10min, and then protease was added and stirred for reaction at a speed of 200r / min for 12min, enzyme was inactivated, and then centrifuged at a speed of 1200r / min for 10min, filtered, and filtered slurry was obtained; the pectinase added mass was 1.75% of the defatted coconut milk mass; the protease added mass was 0.60% of the defatted coconut milk mass;

[0059] S4, add complex enzyme preparation to the filtered slurry, the complex enzyme preparation and the filtered slurry solid-liquid ratio g / L is 0.54:1, then the temperature is 40 ° C, the rotating speed is enzymolysis 1.5h under the conditions of 60r / min, the enzyme is inactivated, and 200 mesh sieve is used for filtration, and the filtrate is centrifuged for 12min under the condition of 2500r / min rotating speed, the clear juice layer is taken, and 200 mesh sieve is used for filtration to obtain clarified defatted coconut milk.

[0060] Comparative Example 1

[0061] This comparative example uses fresh coconuts with a fruit age of 6-7 months, and the rest is the same as in Example 1.

[0062] The preparation method of the clarified defatted coconut milk of this comparative example comprises the following steps:

[0063] S1, take the coconut meat from the fresh coconut with the fruit age of 6-7 months, crush it and squeeze it to obtain coconut milk;

[0064] S2, coconut milk is filtered through a 100 mesh screen to obtain slurry, and the slurry is centrifuged for 10 min at 55 ° C and a rotating speed of 7000 r / min to remove the grease layer and the insoluble material layer to obtain defatted coconut milk;

[0065] S3, after preheating defatted coconut milk at 50 ℃, pectinase was added and stirred for reaction at a speed of 75r / min for 9min, and then protease was added and stirred for reaction at a speed of 200r / min for 15min, enzyme was inactivated, and then centrifuged at a speed of 1000r / min for 10min, filtered, and filtered slurry was obtained; the pectinase added mass was 1.50% of the defatted coconut milk mass; the protease added mass was 0.70% of the defatted coconut milk mass;

[0066] S4, add complex enzyme preparation to the filtered slurry, the complex enzyme preparation and filtered slurry solid-liquid ratio g / L is 0.6:1, then the temperature is 50 ° C, the rotating speed is 60r / min, enzymolysis 2h, enzyme inactivation, using 200 mesh sieve to filter the filtrate at a rotating speed of 3000r / min for 10min, take the clear juice layer, filter with 200 mesh sieve to obtain clarified defatted coconut milk.

[0067] Comparative Example 2

[0068] In this comparative example, step S3 is adjusted on the basis of Example 1, and the rest is the same as Example 1.

[0069] The preparation method of the clarified defatted coconut milk of this comparative example comprises the following steps:

[0070] S1, taking coconut meat from fresh coconuts with a growing age of ≥12 months, crushing and squeezing to obtain coconut milk;

[0071] S2, coconut milk is filtered through a 100 mesh screen to obtain slurries, and the slurries are centrifuged at 55 ° C and a rotating speed of 7000 r / min to remove the grease layer and the insoluble material layer to obtain defatted coconut milk;

[0072] S3, after preheating defatted coconut milk at 50°C, pectinase and protease were added, stirred and mixed, and then allowed to stand for 20 min to kill the enzyme, and then centrifuged at a speed of 1000 r / min for 10 min, filtered, and filtered slurry was obtained; the pectinase added mass was 1.50% of the defatted coconut milk mass; the protease added mass was 0.70% of the defatted coconut milk mass;

[0073] S4, add complex enzyme preparation to the filtered slurry, the complex enzyme preparation and filtered slurry solid-liquid ratio g / L is 0.6:1, then the temperature is 50 ° C, the rotating speed is 60r / min, enzymolysis 2h, enzyme inactivation, using 200 mesh sieve to filter the filtrate at a rotating speed of 3000r / min for 10min, take the clear juice layer, filter with 200 mesh sieve to obtain clarified defatted coconut milk.

[0074] Comparative Example 3

[0075] In this comparative example, step S4 is adjusted on the basis of Example 1: no composite enzyme preparation is added to the filtered slurry, and the rest is the same as Example 1.

[0076] The preparation method of the clarified defatted coconut milk of this comparative example comprises the following steps:

[0077] S1, taking coconut meat from fresh coconuts with a growing age of ≥12 months, crushing and squeezing to obtain coconut milk;

[0078] S2, coconut milk is filtered through a 100 mesh screen to obtain slurries, and the slurries are centrifuged at 55 ° C and a rotating speed of 7000 r / min to remove the grease layer and the insoluble material layer to obtain defatted coconut milk;

[0079] S3, after defatted coconut milk was preheated at 50 ℃, pectinase was added and stirred for reaction at a speed of 75r / min for 9min, and then protease was added and stirred for reaction at a speed of 200r / min for 15min, enzyme was inactivated, and then centrifuged at a speed of 1000r / min for 10min, filtered through a 200 mesh sieve, and the filtered slurry was defatted coconut milk; the pectinase added mass was 1.50% of the defatted coconut milk mass; the protease added mass was 0.70% of the defatted coconut milk mass.

[0080] Comparative Example 4

[0081] This comparative example is based on Example 1, in which step S3 is adjusted: the composite enzyme preparation of the present invention is replaced with bentonite, and the rest is the same as Example 1.

[0082] The preparation method of the clarified defatted coconut milk of this comparative example comprises the following steps:

[0083] S1, taking coconut meat from fresh coconuts with a growing age of ≥12 months, crushing and squeezing to obtain coconut milk;

[0084] S2, coconut milk is filtered through a 100 mesh screen to obtain slurries, and the slurries are centrifuged at 55 ° C and a rotating speed of 7000 r / min to remove the grease layer and the insoluble material layer to obtain defatted coconut milk;

[0085] S3, after preheating defatted coconut milk at 50 ℃, pectinase was added and stirred for reaction at a speed of 75r / min for 9min, and then protease was added and stirred for reaction at a speed of 200r / min for 15min, enzyme was inactivated, and then centrifuged at a speed of 1000r / min for 10min, filtered, and filtered slurry was obtained; the pectinase added mass was 1.50% of the defatted coconut milk mass; the protease added mass was 0.70% of the defatted coconut milk mass;

[0086] S4, bentonite is added to the filtered slurry, the bentonite and filtered slurry solid-liquid ratio g / L is 0.6:1, then the power is 200W, ultrasonic 10min is carried out, 200 mesh screen is adopted to filter, the filtrate is centrifuged for 10min under the condition of rotating speed 3000r / min, the clear juice layer is taken, and 200 mesh screen is adopted to filter, namely obtain clarified defatted coconut milk.

[0087] Comparative Example 5

[0088] This comparative example is the same as Example 1 except that the number of centrifugation times is changed on the basis of Example 1.

[0089] The preparation method of the clarified defatted coconut milk of this comparative example comprises the following steps:

[0090] S1, taking coconut meat from fresh coconuts with a growing age of ≥12 months, crushing and squeezing to obtain coconut milk;

[0091] S2, after preheating the coconut milk at 50 ° C, pectinase was added and stirred for 9 min at a speed of 75 r / min, and then protease was added and stirred for 15 min at a speed of 200 r / min, the enzyme was inactivated, and filtered through 100 mesh to obtain a filtered slurry; the mass of the pectinase added was 1.50% of the mass of the filtered slurry; the mass of the protease added was 0.70% of the mass of the filtered slurry;

[0092] S3, add complex enzyme preparation to the filtered slurry, the complex enzyme preparation and filtered slurry solid-liquid ratio g / L is 0.6:1, then the temperature is 50 ° C, the rotating speed is 60r / min, enzymolysis 2h, enzyme inactivation, using 200 mesh sieve to filter the filtrate at a rotating speed of 3000r / min for 10min, take the clear juice layer, filter with 100 mesh sieve to obtain clarified defatted coconut milk.

[0093] The clarified defatted coconut milk prepared in the above Examples 1-3 and Comparative Examples 1-5 was used in the preparation of tea beverages.

[0094] The tea beverage comprises the following raw materials in parts by weight: 40 parts of black tea soup, 20 parts of defatted coconut milk, 40 parts of water, 1.2 parts of sugar and 0.06 parts of salt.

[0095] The preparation process of tea beverage includes the following steps:

[0096] (1) weighing black tea leaves and water in a mass ratio of 1:100, boiling the water, adding the black tea leaves and soaking for 10 minutes, filtering through a 200-mesh sieve, cooling the filtrate to 40° C., adding 0.2% tannin enzyme based on the mass of the filtrate, performing enzymolysis for 50 to 60 minutes, inactivating the enzyme, filtering through a 200-mesh sieve, and obtaining black tea soup;

[0097] (2) adding black tea soup, defatted coconut milk, sugar and salt into water and stirring and mixing uniformly to obtain a mixed solution, sealing the mixed solution in a bottle and placing it at 4° C. for 10 hours, then taking it out, centrifuging it at room temperature and a speed of 4000 r / min for 10 minutes, taking the clarified juice after centrifugation and bagging it to obtain a pretreated tea beverage;

[0098] (3) The pretreated tea beverage is placed in an ultrahigh pressure device and treated at room temperature and a pressure of 300 MPa for 10 min. The pretreated tea beverage is then packaged into sterile bottles and sealed to obtain a tea beverage.

[0099] The performance of tea beverages added with the clarified defatted coconut milk of Examples 1-3 and Comparative Examples 1-5 was tested, and the test results are as follows:

[0100] 1. Sensory Evaluation

[0101] Eight sensory evaluation professionals conducted sensory evaluation on the tea beverages to which the clarified defatted coconut milk of Examples 1-3 and Comparative Examples 1-5 were added, and scored according to the sensory evaluation criteria in Table 1, with a full score of 100. The average score was taken. The sensory evaluation results are shown in Table 2 below.

[0102] Table 1 Sensory evaluation table

[0103]

[0104] Table 2 Sensory evaluation of tea beverages

[0105] Sensory score (points) Example 1 92 Example 2 90 Example 3 91 Comparative Example 1 85 Comparative Example 2 88 Comparative Example 3 79 Comparative Example 4 82 Comparative Example 5 84

[0106] The above results show that the clarified defatted coconut milk prepared in Examples 1-3 of the present invention has a high sensory evaluation score after being used to prepare tea beverages, and the tea beverages of the present invention are generally acceptable. The tea beverages of the present invention are brown-red in color, moderate in sweetness, rich in harmonious taste, obvious and stable in tea fragrance, and uniform and clear in color. Compared with Example 1, the clarified defatted coconut milk prepared in Comparative Examples 1-5 is used in tea beverages, and the sensory evaluation score is low. Comparative Example 1 uses coconuts with a fruit age of 6 to 7 months, and the obtained coconut meat has a low sugar content and a heavy sour taste. When compounded with defatted coconut milk, the taste is not harmonious, and there is no aroma of coconut milk, resulting in a decrease in the overall sensory evaluation score. Comparative Example 2 changes the enzymolysis conditions of pectinase and protease, and Comparative Example 3 does not add a composite enzyme preparation to the filtered slurry, so that the impurities in the defatted coconut milk increase, and it is not very stable after compounding with tea beverages, and there is a little turbidity and the taste is not harmonious. In addition, the methods of Comparative Examples 4 and 5 also failed to effectively remove substances such as protein and lipids in defatted coconut milk, resulting in an unharmonious taste and slight turbidity of the tea beverage, and a decreased sensory evaluation score.

[0107] 2. Stability inspection

[0108] The tea beverages to which the clarified defatted coconut milk of Examples 1-3 and Comparative Examples 1-5 were added were placed at 4°C for 24 hours to observe whether precipitation occurred, and the precipitation rate of the tea beverages of each Example and Comparative Example was determined. The precipitation rate was determined by taking 10 mL of the tea beverages of Examples 1-3 and Comparative Examples 1-5 into a centrifuge tube, centrifuging at 3000 r / min for 10 minutes, and weighing the weight (wet weight) of the precipitate as a percentage of the total weight of the product after the centrifugation was completed. The results are shown in Table 3 below.

[0109] Table 3 Storage conditions of tea beverages

[0110] Sedimentation rate (%) Example 1 0.05 Example 2 0.06 Example 3 0.05 Comparative Example 1 0.07 Comparative Example 2 0.12 Comparative Example 3 0.35 Comparative Example 4 0.28 Comparative Example 5 0.17

[0111] The above results show that the clarified defatted coconut milk prepared by the methods of Examples 1-3 of the present invention can be well compounded with black tea, and after compounding, the tissue stability of the tea beverage can be maintained, and the turbidity or precipitation of the tea beverage can be well inhibited. Compared with Example 1, Comparative Examples 2-5 change the preparation conditions of clarified defatted coconut milk, so that the content of protein, colloid, starch and other substances in the coconut milk is relatively high, which affects the effect after being matched with the tea beverage, increases the precipitation rate, and is slightly turbid during the later storage process.

[0112] The above results show that the clear defatted coconut milk with a high sugar content can be obtained by the suitable preparation method of the present invention, which can be added to tea beverages as a high-quality natural sugar source and can make the tea beverages maintain a good taste and flavor.

[0113] 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 protection scope of the present invention.

Claims

1. A method for preparing clarified defatted coconut milk, characterized in that: The following steps are involved: S1, take the coconut meat in fresh coconut and crush it to obtain coconut milk; S2, the coconut milk is filtered to obtain slurry, and the slurry is centrifuged at 55-75 ° C and a rotating speed of 7000-8000 r / min to remove the fat layer and the insoluble material layer to obtain defatted coconut milk; S3, after preheating defatted coconut milk at 50-55 ℃, pectinase was added and stirred for reaction at a speed of 60-80r / min for 9-11min, and then protease was added and stirred for reaction at a speed of 150-200r / min for 12-15min, enzyme was inactivated, and then centrifuged at a speed of 1000-1200r / min for 10-12min, filtered, and filtered slurry was obtained; S4, add complex enzyme preparation to the filtered slurry, enzymolysis for 1-2h at a temperature of 40-50°C and a rotation speed of 50-60r / min, inactivate the enzyme, filter, centrifuge the filtrate at room temperature and a rotation speed of 2000-3000r / min for 10-12min, take the clear juice layer, filter, and obtain clarified defatted coconut milk.

2. The method for preparing clarified defatted coconut milk according to claim 1, wherein: The coconut has a fruit growth age of ≥12 months.

3. The method for preparing clarified defatted coconut milk according to claim 1, wherein: In steps S1 and S2, the filtration is performed using a 100-300 mesh sieve.

4. The method for preparing clarified defatted coconut milk according to claim 1, wherein: The added mass of the pectinase is 1.50-1.75% of the mass of the defatted coconut milk; the added mass of the protease is 0.50-0.75% of the mass of the defatted coconut milk.

5. The method for preparing clarified defatted coconut milk according to claim 1, characterized in that: The composite enzyme preparation comprises the following raw materials in parts by weight: 40-50 parts of chitosan, 32-38 parts of gelatin, 5-7 parts of glutaraldehyde, 7-9 parts of cellulase, 6-8 parts of hemicellulase, 7-10 parts of amylase, and 4-8 parts of glutamine transaminase; the ratio of the composite enzyme preparation to the filtered slurry is 0.4-0.7:1 g / L.

6. The method for preparing clarified defatted coconut milk according to claim 5, characterized in that: The preparation method of the composite enzyme preparation is as follows: chitosan is added to an acetic acid solution with a mass concentration of 3-4% to obtain a chitosan solution with a mass concentration of 2-4%; gelatin is added to hot water at 40-50° C. to obtain a gelatin solution with a mass concentration of 5-8%; The chitosan solution and the gelatin solution are stirred and mixed at a rotation speed of 100-150 r / min for 10-15 minutes to obtain a mixed solution, and then cellulase, hemicellulase, amylase and glutamine transaminase are added and mixed at a rotation speed of 300-400 r / min, and then fixed at a temperature of 10-20°C for 4-5 hours, filtered and washed, and the composite enzyme preparation is obtained.

7. Clarified defatted coconut milk obtained by the preparation method according to any one of claims 1 to 6.

8. Use of the clarified defatted coconut milk according to claim 7 in preparing tea beverages.

9. The use according to claim 8, characterized in that: The tea beverage comprises the following raw materials in parts by weight: 36-42 parts of black tea soup, 18-22 parts of defatted coconut milk, 36-42 parts of water, 1.0-1.5 parts of sugar, and 0.05-0.07 parts of salt.

10. The use according to claim 9, characterized in that: The preparation process of the tea beverage comprises the following steps: (1) weighing black tea leaves and water in a mass ratio of 1:80-100, boiling the water, adding the black tea leaves and soaking for 9-10 minutes, filtering through a 200-300 mesh sieve, cooling the filtrate to 40-50° C., adding 0.1-0.2% of tannin enzyme based on the mass of the filtrate, performing enzymolysis for 50-60 minutes, inactivating the enzyme, filtering, and obtaining black tea soup; (2) adding black tea soup, defatted coconut milk, sugar and salt into water and stirring to mix evenly to obtain a mixed solution, sealing the mixed solution in a bottle and placing it at 4-5° C. for 10-12 hours, then taking it out, centrifuging it at room temperature and a speed of 3000-4000 r / min for 10-12 minutes, taking the clarified juice after centrifugation and bagging it to obtain a pretreated tea beverage; (3) The pretreated tea beverage is placed in an ultrahigh pressure device and treated at a pressure of 200-300 MPa for 10-12 minutes, and then packaged into sterile bottles and sealed to obtain a tea beverage.

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