Processing technology of freshly squeezed coconut juice beverage

Abstract

The invention relates to a processing technology of a freshly squeezed coconut juice beverage, which comprises the following steps: sufficiently squeezing coconut meat through a first coconut meat squeezing step, a second coconut meat squeezing step and a third coconut meat squeezing step to obtain first-grade coconut milk, second-grade coconut milk and third-grade coconut milk. According to the coconut milk mixing step, coconut water, first-stage coconut milk, second-stage coconut milk and third-stage coconut milk are mixed and stirred together to obtain a first-stage coconut milk raw material; the nutrition of the freshly squeezed coconut juice beverage is increased through the nutritional agent adding step. The stability of the freshly squeezed coconut juice beverage is improved through the emulsifier adding step, and sedimentation of components in the freshly squeezed coconut juice beverage is avoided. Viscosity of the freshly squeezed coconut juice beverage is increased through the step of adding the thickening agent. The taste of the freshly squeezed coconut juice beverage is improved through the flavoring agent adding step. And the homogenizing treatment step is used for homogenizing the freshly squeezed coconut juice beverage and sterilizing the freshly squeezed coconut juice beverage. According to the processing technology of the freshly squeezed coconut juice beverage, the utilization rate of coconut juice is low, and the production cost is reduced.

Description

Technical Field

[0001] The invention relates to the field of freshly squeezed coconut milk beverage production, in particular to a processing technology of freshly squeezed coconut milk beverage. Background Art

[0002] Coconut juice is the juice extracted from the coconut fruit of the palm plant coconut tree. Coconut juice is as clear as water, and is quite sweet, crystal clear, and refreshing and thirst-quenching. Coconut juice contains sugar, protein, fat, vitamin C, and minerals such as calcium, phosphorus, iron, potassium, magnesium, and sodium. Coconut juice is a very nutritious beverage. In addition, coconut juice is as clear as water, sweet, and crystal clear, making it an excellent refreshing and thirst-quenching product. Both coconut juice and coconut meat are rich in nutrients. Coconut juice is as clear as water and as sweet as honey, and it tastes sweet and delicious. In the hot summer, coconut juice has a good effect of cooling down, relieving thirst, and promoting body fluid production. Coconut juice also has the effects of strengthening the heart, diuresis, deworming, and stopping vomiting and diarrhea. The composition of coconut juice is similar to that of intracellular fluid, which can correct dehydration and electrolyte disorders, and achieve the effect of diuresis and swelling. Coconut meat and coconut juice both have the effect of killing intestinal parasites. They are used in clinical practice, not only with reliable efficacy, but also without toxic side effects. They are ideal insecticidal and malnutrition-eliminating foods. In addition, coconut juice contains growth hormone, vitamins and a large amount of trace elements necessary for the human body. Drinking it regularly can benefit people's energy, replenish intracellular fluid, expand blood volume, moisturize the skin, and have a anti-aging and beauty effect.

[0003] However, traditional coconut milk beverages, such as the technical solution disclosed in the patent with application number CN201510335503.9 and invention name "A coconut milk beverage and its production method", have a low utilization rate of coconut milk and increase production costs. Summary of the invention

[0004] Based on this, it is necessary to provide a processing technology for freshly squeezed coconut milk beverage in view of the technical problem that the utilization rate of coconut milk in traditional coconut milk beverage is low and the production cost is increased.

[0005] A processing technology for a freshly squeezed coconut milk beverage, the process comprising the following steps: Steps for separating coconut meat and coconut water: Take a fresh coconut and separate the coconut meat and coconut water; Steps for cutting coconut meat: Cut the coconut meat into pieces; The first coconut meat juice extraction step is: adding twice the weight of pure water to the coconut meat block and then extracting the juice in a juicer; filtering to obtain first-grade coconut milk and first-grade coconut residue; The second coconut meat juice extraction step is: adding an equal amount of pure water to the first-level coconut residue and then extracting the juice in a juicer; filtering to obtain the second-level coconut milk and the second-level coconut residue; The third coconut meat juice extraction step is: adding pure water of equal mass to the second-level coconut residue and then extracting the juice in a juicer; filtering to obtain third-level coconut milk and third-level coconut residue; Coconut milk mixing step: mixing coconut water, first-grade coconut milk, second-grade coconut milk and third-grade coconut milk together to obtain first-grade coconut milk raw material; Nutrient adding step: adding the nutrient into the primary coconut milk raw material and mixing and stirring to obtain the secondary coconut milk raw material; Emulsifier adding step: adding the emulsifier to the secondary coconut milk raw material and mixing and stirring to obtain the tertiary coconut milk raw material; Thickener adding step: adding the thickener to the third-grade coconut milk raw material and mixing and stirring to obtain the fourth-grade coconut milk raw material; Flavoring agent adding step: adding the flavoring agent to the fourth-grade coconut milk raw material and mixing and stirring to obtain the fifth-grade coconut milk raw material; Homogenization step: the five-grade coconut milk raw material is homogenized and then sterilized to obtain a freshly squeezed coconut milk beverage.

[0006] In one embodiment, in the coconut meat cutting step, the volume of the coconut meat pieces is less than five cubic centimeters.

[0007] In one of the embodiments, in the coconut milk mixing step, coconut water, first-level coconut milk, second-level coconut milk and third-level coconut milk are mixed and stirred in a mass ratio of 10:10:5:3 to obtain a first-level coconut milk raw material.

[0008] In one of the embodiments, in the nutrient adding step, the nutrient and the first-grade coconut milk raw material are mixed and stirred together in a mass ratio of 0.5:10 to obtain the second-grade coconut milk raw material.

[0009] In one embodiment, the nutrient comprises the following components in parts by weight: 20 to 40 parts of milk powder, 10 to 30 parts of walnut powder, 15 to 25 parts of almond powder and 15 to 35 parts of peanut powder.

[0010] In one of the embodiments, in the emulsifier adding step, the emulsifier and the secondary coconut milk raw material are mixed and stirred together in a mass ratio of 0.2:10 to obtain the tertiary coconut milk raw material.

[0011] In one embodiment, the emulsifier includes the following components in parts by weight: 10 to 25 parts of sucrose fatty acid ester, 15 to 30 parts of glyceryl monostearate, 20 to 40 parts of polyglycerol fatty acid ester, 16 to 24 parts of sodium caseinate and 14 to 26 parts of sodium tripolyphosphate.

[0012] In one of the embodiments, in the thickener adding step, the thickener and the third-grade coconut milk raw material are mixed and stirred together in a mass ratio of 0.1:10 to obtain the fourth-grade coconut milk raw material.

[0013] In one embodiment, the thickener is a mixture of diacetyl tartaric acid mono- and diglycerides and sodium hexametaphosphate.

[0014] In one embodiment, in the step of adding the flavoring agent, the flavoring agent and the fourth-grade coconut milk raw material are mixed and stirred at a mass ratio of 0.4:10 to obtain the fifth-grade coconut milk raw material.

[0015] The processing steps of the freshly squeezed coconut milk beverage are concise, exquisite, easy to operate, and each step is carefully and meticulously. The coconut meat and coconut water in the fresh coconut are separated by the coconut meat and coconut water separation step. The coconut meat is cut into coconut meat pieces by the coconut meat slicing step. The coconut meat is fully squeezed by the first coconut meat juicing step, the second coconut meat juicing step and the third coconut meat juicing step to obtain first-level coconut milk, second-level coconut milk and third-level coconut milk. The coconut water, first-level coconut milk, second-level coconut milk and third-level coconut milk are mixed and stirred together by the coconut milk mixing step to obtain a first-level coconut milk raw material. The nutrition of the freshly squeezed coconut milk beverage is increased by the nutrient adding step. The stability of the freshly squeezed coconut milk beverage is increased by the emulsifier adding step to avoid the sedimentation of the components in the freshly squeezed coconut milk beverage. The viscosity of the freshly squeezed coconut milk beverage is increased by the thickener adding step. The taste of the freshly squeezed coconut milk beverage is improved by the flavoring agent adding step. The freshly squeezed coconut milk beverage is homogenized by the homogenization treatment step and the freshly squeezed coconut milk beverage is sterilized. The processing technology of the freshly squeezed coconut milk beverage has a low utilization rate of coconut milk, thereby reducing production costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 The figure is a schematic flow chart of a processing technology for a freshly squeezed coconut milk beverage in one embodiment. DETAILED DESCRIPTION

[0017] In order to make the above-mentioned purpose, features and advantages of the present invention more obvious and easy to understand, the specific embodiments of the present invention are described in detail below in conjunction with the accompanying drawings. In the following description, many specific details are set forth so as to fully understand the present invention. However, the present invention can be implemented in many other ways different from those described herein, and those skilled in the art can make similar improvements without violating the connotation of the present invention, so the present invention is not limited by the specific embodiments disclosed below. In the description of the present invention, it should be understood that the orientation or position relationship indicated by the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like is based on the orientation or position relationship shown in the accompanying drawings, only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation of the present invention.

[0018] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In the description of the present invention, the meaning of "plurality" is at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0019] In the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements, unless otherwise clearly defined. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0020] In the present invention, unless otherwise clearly specified and limited, a first feature being "above" or "below" a second feature may mean that the first and second features are in direct contact, or the first and second features are in indirect contact through an intermediate medium. Moreover, a first feature being "above", "above" or "above" a second feature may mean that the first feature is directly above or obliquely above the second feature, or simply means that the first feature is higher in level than the second feature. A first feature being "below", "below" or "below" a second feature may mean that the first feature is directly below or obliquely below the second feature, or simply means that the first feature is lower in level than the second feature.

[0021] It should be noted that when an element is referred to as being "fixed to" or "disposed on" another element, it may be directly on the other element or there may be a central element. When an element is considered to be "connected to" another element, it may be directly connected to the other element or there may be a central element at the same time. The terms "vertical", "horizontal", "upper", "lower", "left", "right" and similar expressions used herein are for illustrative purposes only and are not intended to be the only implementation method.

[0022] See also Figure 1 The present invention provides a processing technology for a freshly squeezed coconut milk beverage, the process comprising the following steps: Step 101: Steps for separating coconut meat and coconut water: Take a fresh coconut and separate the coconut meat and coconut water.

[0023] Specifically, take fresh coconuts, which means they are picked from the tree within a month. Choose full and large coconuts. Separate the coconut meat and coconut water.

[0024] Step 102: Coconut meat cutting step: Cut the coconut meat into coconut meat pieces.

[0025] Specifically, the coconut meat is cut into coconut meat blocks by using a cutting device, and the volume of the coconut meat blocks is less than five cubic centimeters.

[0026] Step 103: First coconut juice extraction step: add twice the mass of pure water to the coconut meat and extract the juice in a juicer to obtain first-grade coconut milk and first-grade coconut residue through filtration.

[0027] Specifically, the coconut meat pieces are added with twice the mass of pure water and then squeezed into a juice extractor for juicing. After the juicing is completed, first-grade coconut milk and first-grade coconut residue are obtained by filtering through a filter screen.

[0028] Step 104: Second coconut juice extraction step: adding pure water of equal mass to the first-grade coconut residue and extracting the juice in a juice extractor to obtain second-grade coconut milk and second-grade coconut residue through filtration.

[0029] Specifically, pure water of equal mass is added to the first-level coconut residue, and then the mixture is squeezed in a juice extractor. After the juice is squeezed, the second-level coconut milk and the second-level coconut residue are obtained by filtering through a filter.

[0030] Step 105: The third coconut meat juice extraction step: adding an equal amount of pure water to the second coconut residue and extracting the juice in a juice extractor to obtain third-grade coconut milk and third-grade coconut residue through filtration.

[0031] Specifically, pure water of equal mass is added to the secondary coconut residue, and then the mixture is squeezed in a juice extractor. After the juice is squeezed, the mixture is filtered through a filter to obtain the third-grade coconut milk and the third-grade coconut residue.

[0032] Step 106: Coconut milk mixing step: Coconut water, first-grade coconut milk, second-grade coconut milk and third-grade coconut milk are mixed and stirred together to obtain first-grade coconut milk raw material.

[0033] Specifically, in the present embodiment, coconut water, first-level coconut milk, second-level coconut milk and third-level coconut milk are mixed and stirred according to the mass ratio of 10:10:5:3, and a high-speed stirrer is adopted to fully mix and stir to obtain the first-level coconut milk raw material.

[0034] Step 107: Nutrient adding step: adding the nutrient into the primary coconut milk raw material and mixing and stirring evenly to obtain the secondary coconut milk raw material.

[0035] Specifically, the nutrient agent is added to the primary coconut milk raw material, and the mixture is fully mixed and stirred in a high-speed mixer to obtain the secondary coconut milk raw material.

[0036] In order to increase the nutrition of the freshly squeezed coconut milk beverage, in one embodiment, the nutrient agent and the primary coconut milk raw material are mixed and stirred together in a mass ratio of 0.5:10 to obtain a secondary coconut milk raw material. In this embodiment, the nutrient agent includes the following components in mass parts: 20 to 40 parts of milk powder, 10 to 30 parts of walnut powder, 15 to 25 parts of almond powder and 15 to 35 parts of peanut powder. The nutrient agent composed of the above components can increase the nutrition of the freshly squeezed coconut milk beverage.

[0037] Step 108: Emulsifier adding step: adding the emulsifier to the secondary coconut milk raw material and mixing and stirring evenly to obtain the tertiary coconut milk raw material.

[0038] Specifically, an emulsifier is added to the secondary coconut milk raw material and mixed, and the mixture is fully stirred in a high-speed mixer to obtain a tertiary coconut milk raw material.

[0039] In order to increase the stability of freshly squeezed coconut milk beverage and prevent the components in the freshly squeezed coconut milk beverage from settling, in the present embodiment, in the emulsifier adding step, the emulsifier and the secondary coconut milk raw material are mixed and stirred together in a mass ratio of 0.2:10 to obtain the tertiary coconut milk raw material. In the present embodiment, the emulsifier includes the following components in mass parts: 10 to 25 parts of sucrose fatty acid ester, 15 to 30 parts of glyceryl monostearate, 20 to 40 parts of polyglycerol fatty acid ester, 16 to 24 parts of sodium caseinate and 14 to 26 parts of sodium tripolyphosphate. The emulsifier composed of the above components can increase the stability of freshly squeezed coconut milk beverage and effectively prevent the components in the freshly squeezed coconut milk beverage from settling.

[0040] Step 109: thickener adding step: adding the thickener to the third-grade coconut milk raw material and mixing and stirring evenly to obtain the fourth-grade coconut milk raw material.

[0041] Specifically, a thickener is added to the third-grade coconut milk raw material, and the mixture is fully mixed and stirred in a high-speed mixer to obtain a fourth-grade coconut milk raw material.

[0042] Specifically, in order to increase the viscosity of the freshly squeezed coconut milk beverage, in one embodiment, in the thickener adding step, the thickener and the third-grade coconut milk raw material are mixed and stirred together according to a mass ratio of 0.1:10 to obtain a fourth-grade coconut milk raw material. In this embodiment, the thickener is a mixture of diacetyl tartaric acid mono- and diglycerides and sodium hexametaphosphate. The thickener composed of the above components can effectively increase the viscosity of the freshly squeezed coconut milk beverage.

[0043] Step 110: Seasoning adding step: adding the seasoning to the fourth-grade coconut milk raw material and mixing and stirring evenly to obtain the fifth-grade coconut milk raw material.

[0044] In order to improve the taste of freshly squeezed coconut milk beverage, in one embodiment, in the step of adding the flavoring agent, the flavoring agent and the fourth-grade coconut milk raw material are mixed and stirred at a mass ratio of 0.4:10 to obtain the fifth-grade coconut milk raw material. In this embodiment, the flavoring agent includes the following components in mass parts: 40 to 60 parts of sucrose, 20 to 40 parts of citric acid, 2 to 4 parts of edible flavors, and 10 to 20 parts of orange juice. The flavoring agent composed of the above components can effectively improve the taste of freshly squeezed coconut milk beverage.

[0045] Step 120: Homogenization step: homogenizing and sterilizing the five-grade coconut milk raw material to obtain a freshly squeezed coconut milk beverage.

[0046] Specifically, the five-grade coconut milk raw material is fully homogenized by using a homogenizer, and then the fully homogenized five-grade coconut milk raw material is sterilized by microwave to obtain a freshly squeezed coconut milk beverage.

[0047] The processing steps of the freshly squeezed coconut milk beverage are concise, exquisite, easy to operate, and each step is carefully and meticulously. The coconut meat and coconut water in the fresh coconut are separated by the coconut meat and coconut water separation step. The coconut meat is cut into coconut meat pieces by the coconut meat slicing step. The coconut meat is fully squeezed by the first coconut meat juicing step, the second coconut meat juicing step and the third coconut meat juicing step to obtain first-level coconut milk, second-level coconut milk and third-level coconut milk. The coconut water, first-level coconut milk, second-level coconut milk and third-level coconut milk are mixed and stirred together by the coconut milk mixing step to obtain a first-level coconut milk raw material. The nutrition of the freshly squeezed coconut milk beverage is increased by the nutrient adding step. The stability of the freshly squeezed coconut milk beverage is increased by the emulsifier adding step to avoid the sedimentation of the components in the freshly squeezed coconut milk beverage. The viscosity of the freshly squeezed coconut milk beverage is increased by the thickener adding step. The taste of the freshly squeezed coconut milk beverage is improved by the flavoring agent adding step. The freshly squeezed coconut milk beverage is homogenized by the homogenization treatment step and the freshly squeezed coconut milk beverage is sterilized. The processing technology of the freshly squeezed coconut milk beverage has a low utilization rate of coconut milk, thereby reducing production costs.

[0048] The technical features of the above embodiments may be combined arbitrarily. To make the description concise, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0049] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A processing technology for a freshly squeezed coconut milk beverage, characterized in that: The process comprises the following steps: Steps for separating coconut meat and coconut water: Take a fresh coconut and separate the coconut meat and coconut water; Steps for cutting coconut meat: Cut the coconut meat into pieces; The first coconut meat juice extraction step is: adding twice the weight of pure water to the coconut meat block and then extracting the juice in a juicer; filtering to obtain first-grade coconut milk and first-grade coconut residue; The second coconut meat juice extraction step is: adding an equal amount of pure water to the first-level coconut residue and then extracting the juice in a juicer; filtering to obtain the second-level coconut milk and the second-level coconut residue; The third coconut meat juice extraction step is: adding pure water of equal mass to the second-level coconut residue and then extracting the juice in a juicer; filtering to obtain third-level coconut milk and third-level coconut residue; Coconut milk mixing step: mixing coconut water, first-grade coconut milk, second-grade coconut milk and third-grade coconut milk together to obtain first-grade coconut milk raw material; Nutrient adding step: adding the nutrient into the primary coconut milk raw material and mixing and stirring to obtain the secondary coconut milk raw material; Emulsifier adding step: adding the emulsifier to the secondary coconut milk raw material and mixing and stirring to obtain the tertiary coconut milk raw material; Thickener adding step: adding the thickener to the third-grade coconut milk raw material and mixing and stirring to obtain the fourth-grade coconut milk raw material; Flavoring agent adding step: adding the flavoring agent to the fourth-grade coconut milk raw material and mixing and stirring to obtain the fifth-grade coconut milk raw material; Homogenization step: the five-grade coconut milk raw material is homogenized and then sterilized to obtain a freshly squeezed coconut milk beverage.

2. The process according to claim 1, characterized in that In the coconut meat cutting step, the volume of the coconut meat pieces is less than five cubic centimeters.

3. The process according to claim 1, characterized in that In the coconut milk mixing step, coconut water, first-level coconut milk, second-level coconut milk and third-level coconut milk are mixed and stirred in a mass ratio of 10:10:5:3 to obtain a first-level coconut milk raw material.

4. The process according to claim 1, characterized in that In the nutrient adding step, the nutrient and the first-grade coconut milk raw material are mixed and stirred together in a mass ratio of 0.5:10 to obtain the second-grade coconut milk raw material.

5. The process according to claim 4, characterized in that The nutrient comprises the following components in parts by weight: 20 to 40 parts of milk powder, 10 to 30 parts of walnut powder, 15 to 25 parts of almond powder and 15 to 35 parts of peanut powder.

6. The process according to claim 1, characterized in that In the emulsifier adding step, the emulsifier and the secondary coconut milk raw material are mixed and stirred together in a mass ratio of 0.2:10 to obtain the tertiary coconut milk raw material.

7. The process according to claim 6, characterized in that The emulsifier includes the following components in parts by mass: 10 to 25 parts of sucrose fatty acid ester, 15 to 30 parts of glyceryl monostearate, 20 to 40 parts of polyglycerol fatty acid ester, 16 to 24 parts of sodium caseinate and 14 to 26 parts of sodium tripolyphosphate.

8. The process according to claim 1, characterized in that In the thickener adding step, the thickener and the third-grade coconut milk raw material are mixed and stirred together in a mass ratio of 0.1:10 to obtain the fourth-grade coconut milk raw material.

9. The process according to claim 8, characterized in that The thickener is a mixture of diacetyl tartaric acid mono- and diglycerides and sodium hexametaphosphate.

10. The process according to claim 1, characterized in that In the step of adding the flavoring agent, the flavoring agent and the fourth-grade coconut milk raw material are mixed and stirred at a mass ratio of 0.4:10 to obtain the fifth-grade coconut milk raw material.

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