Preparation process for improving stability of raw coconut milk

Abstract

The invention provides a preparation process for improving the stability of raw coconut milk, which comprises the following steps: breaking shells of coconuts to obtain meat, grinding and squeezing the meat to 200-400 meshes to obtain crude coconut milk, and degreasing the crude coconut milk through carbon dioxide extraction equipment; then, pH-electron beam circulation is adopted, the pH value is adjusted in stages, heating is conducted, and electron beam irradiation is conducted. Blending raw coconut milk, adding coconut water, a stabilizing agent, an emulsifying agent and a sweetening agent into the crude coconut milk, and stirring; and finally, carrying out homogenization treatment and pasteurization on the raw coconut milk. Wherein the irradiation dose of the electron beam is 8-15 kGy, and the output energy is 10-30 MeV. The stabilizer comprises xanthan gum, carrageenan, guar gum and the like, the emulsifier is sucrose fatty acid ester or monoglyceride, and the sweetening agent comprises sucrose, fructose, xylitol and the like. According to the process, the stability of the raw coconut milk can be remarkably improved, phenomena such as layering are reduced, the taste, texture and nutritional value are improved, the shelf life is prolonged, and the process has relatively high market competitiveness.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a preparation process for improving the stability of raw coconut milk. Background Art

[0002] As people's demand for healthy drinks continues to increase, raw coconut milk, as a natural and nutritious drink, has attracted more and more attention. However, raw coconut milk currently has problems with instability during production and storage, and is prone to stratification and precipitation, which affects the quality and taste of the product.

[0003] Traditional raw coconut milk preparation processes often use simple physical or chemical methods for processing, but these methods are often difficult to fundamentally solve the stability problem of raw coconut milk. In particular, for the fat, protein and other ingredients in coconut milk, there is a lack of effective separation and stabilization technology, which makes it difficult to ensure product quality. Summary of the invention

[0004] In view of this, the present invention proposes a preparation process for improving the stability of raw coconut milk to solve the above problems.

[0005] The technical solution of the present invention is achieved in this way: a preparation process for improving the stability of raw coconut milk comprises the following steps:

[0006] S1, raw material pretreatment: breaking the coconut shell to take out the meat, grinding and squeezing the coconut meat to 200-400 mesh, and obtaining coarse coconut milk;

[0007] S2, defatting: above-mentioned thick raw coconut milk is placed in carbon dioxide extraction equipment, adjust pressure 8-10MPa, temperature is at 20-35 ℃, extract 3-5, then enter in separation kettle, reducing pressure is 5-7MPa, temperature is 25-35 ℃, separates 20-40min, collects isolated fat, obtains the thick coconut milk after defatting;

[0008] S3, pH-electron beam circulation: in the first stage, the thick coconut milk after defatting is adjusted to pH 2.8-3.5, and after being heated to 35-44 ℃ with stirring, electron beam irradiation is carried out for 40-70min, the second stage adjusts the thick coconut milk pH to 5.5-6.5, is heated to 45-50 ℃ and is irradiated with electron beam for 30-60min, the third stage adjusts the thick coconut milk pH to 7.6-8.5, is heated to 56-60 ℃ and is irradiated with electron beam for 20-40min, the third stage adjusts the thick coconut milk pH to 5.5-6.5, is heated to 45-50 ℃ and is irradiated with electron beam for 30-60min, takes out the thick coconut milk;

[0009] S4, raw coconut milk preparation: add coconut water, stabilizer, emulsifier, sweetener to the above-mentioned crude coconut milk, mix and stir at 400-800rpm for 40-80min, and prepare raw coconut milk;

[0010] S5, homogenization: homogenize the raw coconut milk 2-4 times, then take it out and pasteurize it.

[0011] Furthermore, the electron beam irradiation dose in S3 is 8-15 kGy, and the irradiation output energy is 10-30 MeV.

[0012] Furthermore, the stabilizer in S4 is one or more combinations including but not limited to xanthan gum, carrageenan and guar gum.

[0013] Furthermore, the emulsifier in S4 is sucrose fatty acid ester or monoglyceride.

[0014] Furthermore, the sweetener in S4 is one or more combinations including but not limited to sucrose, fructose and xylitol.

[0015] Furthermore, the weight parts prepared in S4 include 20-40 parts of coconut water, 2-6 parts of stabilizer, 5-8 parts of emulsifier, 1-3 parts of sweetener and 50-80 parts of crude coconut milk.

[0016] Furthermore, the S5 homogenization pressure is 30-40 MPa, the homogenization temperature is 70-90° C., and the homogenization time is 10-20 min.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] (1) Multi-stage processing synergistic effect: Raw material pretreatment grinds coconut meat to a specific mesh size to obtain fine coarse coconut milk, laying the foundation for subsequent stabilization processing. Coarse coconut milk particles are finer and can better interact with other ingredients, reducing the possibility of particle aggregation and precipitation. The degreasing process uses carbon dioxide extraction equipment to precisely control pressure and temperature to effectively remove fat. Reducing fat content can reduce the risk of stratification caused by fat floating or aggregation and improve the overall stability of raw coconut milk. The pH-electron beam cycle process adjusts the pH value in multiple stages and combines electron beam irradiation. Under different pH conditions, the structure and properties of components such as proteins change. By precisely controlling the pH range and heating temperature, protein molecules are prompted to switch between different conformations and enhance their ability to interact with other components. Electron beam irradiation further triggers a series of physical and chemical changes, promoting protein cross-linking, improving antioxidant capacity, and reducing unstable factors. Each stage cooperates with each other to synergistically improve the stability of raw coconut milk.

[0019] (2) Optimize the formula and process parameters: In the preparation of raw coconut milk, stabilizers, emulsifiers and sweeteners should be reasonably selected. Stabilizers such as xanthan gum, carrageenan and guar gum can increase the viscosity of raw coconut milk and improve the stability of the system; emulsifiers such as sucrose fatty acid esters or monoglycerides can improve the emulsification state of fat and prevent fat aggregation; sweeteners can adjust the taste according to needs without affecting stability. Accurately control the weight of each ingredient to ensure the scientificity and effectiveness of the formula. The homogenization process strictly controls pressure, temperature and time. Under appropriate homogenization pressure, the particles in the raw coconut milk are further refined and evenly dispersed, which improves the uniformity of the system; the appropriate homogenization temperature helps to maintain the stability of the raw coconut milk and avoid adverse effects on the ingredients due to excessively high or low temperatures; a reasonable homogenization time ensures that the treatment effect is sufficient and makes the raw coconut milk more stable in microstructure. DETAILED DESCRIPTION

[0020] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0021] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0022] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0023] Example 1

[0024] A preparation process for improving the stability of raw coconut milk comprises the following steps:

[0025] S1, raw material pretreatment: coconut shell is broken to take out meat, coconut meat is ground and squeezed to 200 mesh, and coarse coconut milk is obtained;

[0026] S2, defatting: above-mentioned thick raw coconut milk is placed in carbon dioxide extraction equipment, adjusts pressure 8MPa, temperature is at 20 ℃, extracts 3h, then enters in separation kettle, and reducing pressure is 5MPa, temperature is 25 ℃, separates 20min, collects isolated fat, obtains the thick coconut milk after defatting;

[0027] S3, pH-electron beam circulation: in the first stage, the thick coconut milk after defatting is adjusted to pH 2.8, and after being heated to 35 ℃ with stirring, electron beam irradiation is carried out for 40min, the second stage adjusts the thick coconut milk pH to 5.5, is heated to 45 ℃ and is irradiated with electron beam for 30min, the third stage adjusts the thick coconut milk pH to 7.6, is heated to 56 ℃ and is irradiated with electron beam for 20min, the third stage adjusts the thick coconut milk pH to 5.5, is heated to 45 ℃ and is irradiated with electron beam for 30min, the electron beam irradiation dose is 8kGy, and the irradiation output energy is 10MeV, takes out the thick coconut milk;

[0028] S4, raw coconut milk preparation: 20 parts of coconut water, 2 parts of stabilizer, 5 parts of emulsifier, 1 part of sweetener are added to 50 parts of crude coconut milk, mixed and stirred at 400 rpm for 40 min to prepare raw coconut milk;

[0029] The stabilizer is xanthan gum;

[0030] The emulsifier is sucrose fatty acid ester;

[0031] The sweetener is sucrose;

[0032] S5. Homogenization: The raw coconut milk is homogenized twice and then taken out, with a homogenization pressure of 30 MPa, a homogenization temperature of 70° C., and a homogenization time of 10 min, and then pasteurized.

[0033] Example 2

[0034] A preparation process for improving the stability of raw coconut milk comprises the following steps:

[0035] S1, raw material pretreatment: breaking the coconut shell to take out the meat, grinding and squeezing the coconut meat to 400 mesh to obtain coarse coconut milk;

[0036] S2, defatting: above-mentioned thick raw coconut milk is placed in carbon dioxide extraction equipment, adjust pressure 10MPa, temperature at 35 ℃, extract 5h, then enter in separation kettle, reducing pressure is 7MPa, temperature is 35 ℃, separate 40min, collect isolated fat, obtain the thick coconut milk after defatting;

[0037] S3, pH-electron beam circulation: in the first stage, the thick coconut milk after defatting is adjusted to pH 3.5, and after being heated to 44 ℃ with stirring, electron beam irradiation is carried out for 70min, the second stage adjusts the thick coconut milk pH to 6.5, is heated to 50 ℃ and is irradiated with electron beam for 60min, the third stage adjusts the thick coconut milk pH to 8.5, is heated to 60 ℃ and is irradiated with electron beam for 40min, the third stage adjusts the thick coconut milk pH to 6.5, is heated to 50 ℃ and is irradiated with electron beam for 60min, the electron beam irradiation dose is 15kGy, and the irradiation output energy is 30MeV, takes out the thick coconut milk;

[0038] S4, raw coconut milk preparation: 40 parts of coconut water, 6 parts of stabilizer, 8 parts of emulsifier, 3 parts of sweetener are added to 80 parts of crude coconut milk, mixed and stirred at 800 rpm for 80 min, and raw coconut milk is prepared;

[0039] The stabilizer is carrageenan;

[0040] The emulsifier is monoglyceride;

[0041] The sweetener fructose;

[0042] S5. Homogenization: The raw coconut milk is homogenized 4 times and then taken out, with a homogenization pressure of 40 MPa, a homogenization temperature of 90° C., and a homogenization time of 20 min, and then pasteurized.

[0043] Example 3

[0044] A preparation process for improving the stability of raw coconut milk comprises the following steps:

[0045] S1, raw material pretreatment: coconut shell is broken to take out meat, coconut meat is ground and squeezed to 300 mesh, and coarse coconut milk is obtained;

[0046] S2, defatting: above-mentioned thick raw coconut milk is placed in carbon dioxide extraction equipment, adjusts pressure 9MPa, temperature is at 28 ℃, extracts 4h, then enters in separation kettle, reducing pressure is 6MPa, temperature is 30 ℃, separates 30min, collects isolated fat, obtains the thick coconut milk after defatting;

[0047] S3, pH-electron beam circulation: in the first stage, the thick coconut milk after defatting is adjusted to pH 3.0, and after being heated to 40 ℃ with stirring, electron beam irradiation is carried out for 55min, the second stage adjusts the thick coconut milk pH to 6.0, is heated to 48 ℃ and is irradiated with electron beam for 50min, the third stage adjusts the thick coconut milk pH to 8.0, is heated to 58 ℃ and is irradiated with electron beam for 30min, the third stage adjusts the thick coconut milk pH to 6.0, is heated to 48 ℃ and is irradiated with electron beam for 50min, the electron beam irradiation dosage is 12kGy, and the irradiation output energy is 20MeV, takes out the thick coconut milk;

[0048] S4, raw coconut milk preparation: 30 parts of coconut water, 4 parts of stabilizer, 7 parts of emulsifier, 2 parts of sweetener are added to 70 parts of crude coconut milk, mixed and stirred at 700 rpm for 60 min to prepare raw coconut milk;

[0049] The stabilizer is guar gum;

[0050] The emulsifier is monoglyceride;

[0051] The sweetener is xylitol;

[0052] S5. Homogenization: The raw coconut milk is homogenized for 3 times and then taken out, with a homogenization pressure of 35 MPa, a homogenization temperature of 80° C., and a homogenization time of 15 min, and then pasteurized.

[0053] Comparative Example 1

[0054] The difference between this comparative example and Example 3 is that in the preparation process for improving the stability of raw coconut milk, the S2 defatting is performed by centrifugal separation, the centrifugal speed is 3000 rpm, and the centrifugation is performed for 30 minutes.

[0055] Comparative Example 2

[0056] The difference between this comparative example and Example 3 is that pH-electron beam circulation is not performed in the preparation process for improving the stability of raw coconut milk.

[0057] Comparative Example 3

[0058] The difference between this comparative example and Example 3 is that electron beam irradiation is not used in step S3 of the preparation process for improving the stability of raw coconut milk, which is as follows:

[0059] In the first stage, the pH of the defatted crude coconut milk is adjusted to 3.0, heated to 40°C and stirred for 55 minutes. In the second stage, the pH of the crude coconut milk is adjusted to 6.0, heated to 48°C and stirred for 50 minutes. In the third stage, the pH of the crude coconut milk is adjusted to 8.0, heated to 58°C and stirred for 30 minutes. In the third stage, the pH of the crude coconut milk is adjusted to 6.0, heated to 48°C and stirred for 50 minutes. The electron beam irradiation dose is 12 kGy, the irradiation output energy is 20 MeV, and the crude coconut milk is taken out.

[0060] Comparative Example 4

[0061] The difference between the comparative example and Example 3 is that the pH-electron beam cycle of S3 in the preparation process for improving the stability of raw coconut milk is replaced by a single-stage pH-electron beam treatment, which is as follows:

[0062] The pH of the defatted crude coconut milk was adjusted to 3.0, and after being stirred and heated to 40° C., electron beam irradiation was performed for 150 min. The electron beam irradiation dose was 12 kGy, and the irradiation output energy was 20 MeV. The crude coconut milk was then taken out.

[0063] Test Example 1 - Centrifugal Stability Test

[0064] 1. Test operation

[0065] 1. Sample loading: Slowly add the raw coconut milk samples of Examples 1-3 and Comparative Examples 1-4 into a centrifuge tube until it is close to the tube mouth but does not overflow. Be careful to avoid bubbles and excessive agitation.

[0066] 2. Centrifugal parameter setting: Place the centrifuge tubes symmetrically in the centrifuge and set the centrifuge parameters. Usually, the centrifugal speed is set to 3000r / min to simulate the vibration and impact that raw coconut milk may encounter during storage or transportation. The centrifugal time is 30 minutes.

[0067] 2. Observation and Recording of Results

[0068] 1. Observe the stratification: After centrifugation, take out the centrifuge tube and observe the stratification of the raw coconut milk. Record whether there is obvious stratification, precipitation or demulsification. If stratification occurs, the height and proportion of the stratification should also be recorded.

[0069] 2. Calculate centrifugal stability: Calculate the ratio of the lower liquid volume to the total volume (S), i.e. centrifugal stability (%). The calculation formula is: S = (V 1 / V)×100%, where V 1 is the volume of the lower layer liquid (mL), V is the total volume (mL), and the smaller the ratio is, the better the stability of the raw coconut milk during centrifugation.

[0070] 3. Data Results

[0071] Table 1:

[0072]

[0073]

[0074] Test Example 2 - Particle Size Distribution and Zeta Potential Measurement

[0075] 1. Particle size distribution determination steps:

[0076] 1. Sample preparation: Take 10 mL of raw coconut milk samples of Examples 1-3 of the present invention and Comparative Examples 1-4 and commercially available (Coconut Language Hall), and ensure that they are not subjected to any pre-treatment to maintain the accuracy of the test.

[0077] 2. Sample shaking: Prior to analysis, all samples were shaken thoroughly to ensure sample homogeneity.

[0078] 3. Sample dispersion: The sample was dispersed in distilled water at 2,000 r / min at the injection port until an obscuration of 8-25% and a polarized light intensity differential scattering of 8-15% were obtained.

[0079] 4. Laser particle size analysis: Particle size was measured using a laser particle size analyzer equipped with a wet sample dispersion unit. Its optical properties were measured in the dynamic range of 0.01-3,500 μm.

[0080] 5. Parameter setting: The relevant parameters are set as the refractive index of the oil phase (olive oil) is 1.549, the absorptivity is 0.001, and the refractive index of the water phase is 1.330.

[0081] 6. Result analysis: Use D[4,3] to characterize the volume average particle size, analyze the particle size distribution spectrum, and record the data.

[0082] 2. Zeta potential determination steps:

[0083] Sample preparation: Take 1 mL of raw coconut milk sample and make sure the sample is not contaminated.

[0084] Sample cell preparation: Add the sample to the sample cell.

[0085] Instrument settings: Zeta potential and laser particle size analyzer based on laser Doppler velocimetry were used for determination.

[0086] Measurement conditions: All experiments were carried out at 25°C, and each group of samples was measured three times in parallel.

[0087] Result analysis: The ζ potential value was recorded. The higher the absolute value of the ζ potential, the stronger the electrostatic repulsion and the better the stability of the coconut milk.

[0088] 3. Results and data

[0089] Table 2:

[0090] Volume average particle size D[4,3](nm) Zeta potential (mV) Example 1 20.5 -25.0 Example 2 18.9 -26.5 Example 3 17.2 -28.0 Comparative Example 1 22.8 -23.8 Comparative Example 2 30.0 -19.0 Comparative Example 3 26.4 -20.0 Comparative Example 4 24.1 -22.5 Raw coconut milk 32.8 -17.9

[0091] As can be seen from the results of Tables 1 and 2 above, compared with commercially available raw coconut milk, the present invention significantly improves the centrifugal stability of raw coconut milk by optimizing the formula or process conditions, and reduces the tendency of stratification and aggregation. The absolute value of the zeta potential of the embodiment group is large, indicating that the droplets in these samples have a higher surface charge, thereby enhancing the electrostatic repulsion between the droplets, which helps to improve the stability of coconut milk; among them, the effect of embodiment 3 is the best.

[0092] Compared with Comparative Example 1, Example 3 can reduce the particle size of fat globules in coconut milk by removing part of the fat, thereby reducing the tendency of fat globules to float and improving the stability of coconut milk. Smaller fat globules are more evenly dispersed in the aqueous phase, reducing the stratification and aggregation of the emulsion.

[0093] Embodiment 3 is compared with comparative examples 2, 3, and 4. By adjusting the pH at different stages, the protein in coconut milk undergoes structural changes under different pH environments. With the cyclic process of increasing and decreasing the pH, the protein can be converted between different conformations, and its spatial structure is optimized, thereby improving the ability of protein to interact with other components and enhancing the stability of raw coconut milk. Electron beam irradiation can promote crosslinking between protein molecules, improve the oxidative stability of fat, and inactivate microorganisms at different pH and temperatures and at a certain dose and energy of electron beam irradiation; Electron beam irradiation is combined with pH adjustment, and the pH adjustment and electron beam irradiation cycles of three stages can gradually optimize the stability of raw coconut milk. The processing of each stage lays the foundation for the next stage, so that the various components in raw coconut milk gradually reach a more stable state. The setting of different temperatures also helps to accelerate the reaction process and improve the treatment effect. At higher temperatures, molecular motion is accelerated, which is conducive to the structural adjustment of protein and the carrying out of chemical reactions; and at lower temperatures, some unnecessary side reactions can be reduced to maintain the nutritional components and flavor of raw coconut milk.

[0094] 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 principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A preparation process for improving the stability of raw coconut milk, characterized in that: The following steps are involved: S1, raw material pretreatment: breaking the coconut shell to take out the meat, grinding and squeezing the coconut meat to 200-400 mesh, and obtaining coarse coconut milk; S2, defatting: above-mentioned thick raw coconut milk is placed in carbon dioxide extraction equipment, adjust pressure 8-10MPa, temperature is at 20-35 ℃, extract 3-5h, then enter in separation kettle, reducing pressure is 5-7MPa, temperature is 25-35 ℃, separate 20-40min, collect isolated fat, obtain the thick coconut milk after defatting; S3, pH-electron beam circulation: in the first stage, the thick coconut milk after defatting is adjusted to pH 2.8-3.5, and after being heated to 35-44 ℃ with stirring, electron beam irradiation is carried out for 40-70min, the second stage adjusts the thick coconut milk pH to 5.5-6.5, is heated to 45-50 ℃ and is irradiated with electron beam for 30-60min, the third stage adjusts the thick coconut milk pH to 7.6-8.5, is heated to 56-60 ℃ and is irradiated with electron beam for 20-40min, the third stage adjusts the thick coconut milk pH to 5.5-6.5, is heated to 45-50 ℃ and is irradiated with electron beam for 30-60min, takes out the thick coconut milk; S4, raw coconut milk preparation: add coconut water, stabilizer, emulsifier, sweetener to the above-mentioned crude coconut milk, mix and stir at 400-800rpm for 40-80min, and prepare raw coconut milk; S5, homogenization: homogenize the raw coconut milk 2-4 times, then take it out and pasteurize it.

2. a kind of preparation technology improving raw coconut milk stability as claimed in claim 1, it is characterized in that: The electron beam irradiation dose in S3 is 8-15 kGy, and the irradiation output energy is 10-30 MeV.

3. a kind of preparation technology improving raw coconut milk stability as claimed in claim 1, is characterized in that: The stabilizer in S4 includes but is not limited to one or more combinations of xanthan gum, carrageenan and guar gum.

4. a kind of preparation technology improving raw coconut milk stability as claimed in claim 1, is characterized in that: The emulsifier in S4 is sucrose fatty acid ester or monoglyceride.

5. a preparation process for improving the stability of raw coconut milk as claimed in claim 1, characterized in that: The sweetener in S4 includes but is not limited to one or more combinations of sucrose, fructose and xylitol.

6. A preparation process for improving the stability of raw coconut milk as claimed in claim 1, characterized in that: The weight portions prepared in S4 include 20-40 parts of coconut water, 2-6 parts of stabilizer, 5-8 parts of emulsifier, 1-3 parts of sweetener and 50-80 parts of crude coconut milk.

7. A preparation process for improving the stability of raw coconut milk as claimed in claim 1, characterized in that: The S5 homogenization pressure is 30-40 MPa, the homogenization temperature is 70-90° C., and the homogenization time is 10-20 min.

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