Automatic production process of concentrated coconut water

Abstract

The invention discloses an automatic production process of concentrated coconut water, and belongs to the technical field of coconut water production processes, and the automatic production process comprises the following steps: firstly, separately storing coconut meat obtained by crushing coconuts and coconut water; taking out the coconut meat blocks, rapidly heating the coconut meat blocks, naturally cooling the coconut meat blocks to room temperature, and crushing, juicing and pulping the coconut meat blocks; then, sterilizing the coconut milk with UHT, and storing the coconut milk in an environment of-10 DEG C for later use; meanwhile, taking out the coconut water, freezing and concentrating, and storing in an environment of-10 DEG C for later use; taking out the coconut milk, pre-emulsifying the coconut milk by using monoglyceride, sucrose ester and sodium caseinate, and homogenizing at the temperature of 70 DEG C and the high pressure of 35 Mpa; then blending the coconut water, the coconut milk subjected to high-pressure homogenization, white granulated sugar and sodium bicarbonate according to a preset proportion; finally, degassing the blended product, and homogenizing the product at 20 Mpa; and then, sterilizing by using UHT, carrying out sterile filling on the product, and carrying out cold storage. Therefore, the technical problem of how to improve the taste and flavor of the coconut water is solved.

Description

Technical Field

[0001] The invention relates to the technical field of coconut water production technology, in particular to an automated production technology for concentrated coconut water. Background Art

[0002] Coconut is a treasure from head to toe. The seeds, endosperm and juice of fresh fruits are all edible. After the endosperm of fresh mature coconuts is taken out, it is crushed and squeezed together with the juice to obtain fresh coconut milk. With coconut milk as the raw material, after emulsification and blending, delicious coconut milk plant protein beverage can be made.

[0003] The characteristics of coconut milk raw materials have a huge impact on the quality of coconut milk drinks. Coconut milk from different origins, different processing methods and different storage conditions all play a key role in the quality of coconut milk produced. The industrial production of coconut milk drinks in China began in the 1980s. At that time, due to the limitations of raw materials and processing conditions, coconut milk drinks could only be produced locally in Hainan. With the development of frozen storage and transportation technology, and with people's enthusiasm for healthy, organic, pure plant-based and other processed products in recent years, the current domestic coconut processing industry, especially the coconut water production industry, has ushered in a booming opportunity.

[0004] Based on this, Chinese patent CN106805048B discloses a zero-additive coconut juice and a preparation method thereof, wherein the coconut juice comprises the following raw materials in percentage by weight: 20% to 30% coconut milk, 6% to 10% coconut water, 15% to 20% white sugar and the remainder of purified water. The preparation method makes the coconut juice taste fresh and refreshing, with a short molecular chain, without adding any emulsifier or preservative, which can not only keep the original flavor of coconut juice, but also has high nutritional value and excellent taste; the process steps are simple, the conditions are mild, and the equipment requirements are not high; the production process adopts physical methods, is pollution-free, has no additives, is healthy and environmentally friendly, has low energy-saving and consumption-reducing costs, is easy to promote on a large scale, has significant social benefits, and obtains high-quality coconut juice.

[0005] However, the above-disclosed zero-addition coconut juice preparation method still has the technical problem of poor taste. Specifically, due to the limited planting area in China, more than 80% of coconut raw materials rely on imported hairy coconut fruits, and the unit space transportation volume of imported hairy coconut fruits is very limited. The quality is difficult to control during storage and transportation. The processing by-products that are not fully utilized in the processing process, such as coconut shells and old coconut water, also increase the transportation and environmental governance costs; in addition, hairy coconut fruits are easy to hide foreign organisms during transportation, which brings hidden dangers to the domestic ecosystem. Therefore, changing the raw material import method from hairy coconut fruits to primary processing raw materials will effectively solve and avoid the above problems; at present, primary processing raw materials mainly include coconut meat, coconut milk, concentrated coconut milk, etc., among which coconut meat is one of the best choices. Therefore, it is necessary to obtain coconut meat in the coconut producing area and transport it in the form of frozen storage. However, ice crystals of different sizes will inevitably appear in coconut meat during frozen storage, which will destroy the cell membrane and damage the cell tissue structure, thereby having a certain impact on the food texture characteristics. The prior art is to directly pulp the coconut meat after frozen storage, so the taste and flavor of the coconut water beverage finally produced are not good. Summary of the invention

[0006] Based on this, it is necessary to provide an automated production process for concentrated coconut water in order to improve the taste and flavor of coconut water.

[0007] An automated production process for concentrated coconut water comprises the following steps: S1: crushing the coconut to obtain coconut meat and coconut water, and storing the coconut meat and coconut water separately, wherein the coconut meat is cut into pieces and frozen and stored in an environment of -40°C, and the coconut water is stored in an environment of 0°C; S2: After the coconut meat pieces are taken out from their storage environment, they are quickly heated to -18°C and maintained for 1 hour, then naturally cooled to 26±1°C, and then crushed and squeezed to obtain coconut milk; then, the coconut milk is sterilized by UHT and aseptically filled, and the coconut milk is stored in an environment of -10°C for later use; S3: taking the coconut water out of its storage environment, freezing and concentrating it, and storing it at -10°C for later use; S4: After taking out the coconut milk from the storage environment at -10°C, pre-emulsify it with monoglyceride, sucrose ester and sodium caseinate, and homogenize it under high pressure at 70°C and 35Mpa; then, after pasteurizing the concentrated coconut water, the coconut water, the high-pressure homogenized coconut milk, white sugar and sodium bicarbonate are mixed according to a preset ratio; S5: After degassing, the prepared product is homogenized at 20Mpa; then, the product is sterilized by UHT and aseptically filled and refrigerated.

[0008] Specifically, in step S1, the coconut meat is cut into 40 mm*40 mm cubes, and the cubes are placed in a vacuum packaging bag, evacuated, and then placed in a low-temperature refrigerator at -40°C for frozen storage.

[0009] Specifically, in step S2, the specific method of using UHT sterilization is: heating the coconut milk to 135 to 150° C. within 2 to 8 seconds.

[0010] Specifically, in step S3, the method for freeze-concentrating coconut water is: S11: preliminary treatment of the coconut water to filter and remove impurities; S12: The coconut water is sent to a freezing concentration device and pre-cooled to an initial temperature of -10°C; S13: Cooling the pre-cooled coconut water to 30 to 40° C. within 10 seconds, at which point the water in the coconut water gradually freezes to form ice crystals, and then using a freeze concentration device to separate the ice crystals in the coconut water from the unfrozen concentrated coconut water; S14: The concentrated coconut water after the ice crystals are separated is taken out from the device and stored.

[0011] Furthermore, in step S4, in the process of pre-emulsifying coconut milk using monoglyceride, sucrose ester and sodium caseinate, the ratio of each component by mass is: 100 parts of coconut milk, 1 to 10 parts of monoglyceride, 0.5 to 5 parts of sucrose ester, and 1 to 5 parts of sodium caseinate.

[0012] Furthermore, in step S4, in the process of pre-emulsifying coconut milk using monoglyceride, sucrose ester and sodium caseinate, the ratio of each component by mass is: 100 parts of coconut milk, 5 parts of monoglyceride, 2 parts of sucrose ester and 3 parts of sodium caseinate.

[0013] Furthermore, in step S4, the mixing ratios of coconut water, coconut milk, white sugar and sodium bicarbonate are, by mass, 60 to 80 parts of coconut water, 10 to 20 parts of coconut milk, 5 to 10 parts of white sugar and 0.1 to 0.5 parts of sodium bicarbonate.

[0014] Furthermore, in step S4, the mixing ratios of coconut water, coconut milk, white sugar and sodium bicarbonate are, by mass, 75 parts of coconut water, 12 parts of coconut milk, 6 parts of white sugar and 0.2 parts of sodium bicarbonate.

[0015] Furthermore, in step S4, the mixing ratios of coconut water, coconut milk, white sugar and sodium bicarbonate are, by mass, 30 to 50 parts of coconut water, 40 to 60 parts of coconut milk, 5 to 15 parts of white sugar and 0.1 to 0.5 parts of sodium bicarbonate.

[0016] Furthermore, in step S4, the mixing ratios of coconut water, coconut milk, white sugar and sodium bicarbonate are, by mass, 32 parts of coconut water, 58 parts of coconut milk, 12 parts of white sugar and 0.1 parts of sodium bicarbonate.

[0017] In summary, the present invention discloses an automated production process for concentrated coconut water, wherein the coconut is first crushed to obtain coconut meat and coconut water, and the coconut meat and coconut water are stored separately, so that the coconut meat is cut into pieces and frozen and stored in an environment of -40°C, and the coconut water is stored in an environment of 0°C; after the coconut meat pieces are taken out from the storage environment, they are quickly heated to -18°C and maintained for 1 hour, and then naturally cooled to 26±1°C, and then crushed and high-pressure squeezed to obtain coconut milk; then, the coconut milk is sterilized by UHT and aseptically filled, and the coconut milk is stored in an environment of -10°C for standby use; at the same time, the coconut water is Take it out from its storage environment, freeze and concentrate it, and store it in an environment of -10°C for standby use; when the coconut milk is taken out from the storage environment of -10°C, use monoglyceride, sucrose ester and sodium caseinate to pre-emulsify it, and homogenize it at 70°C and 35Mpa under high pressure; then, after pasteurizing the concentrated coconut water, mix the coconut water, the coconut milk after high pressure homogenization, white sugar and sodium bicarbonate according to a preset ratio; finally, degas the prepared product and homogenize it at 20Mpa; then, use UHT sterilization to sterilize the product and aseptically fill it, and store it in a refrigerator. Therefore, the present invention solves the technical problem of how to improve the taste and flavor of coconut water. DETAILED DESCRIPTION

[0018] In order to make the above-mentioned purpose, features and advantages of the present invention more obvious and easy to understand, the specific implementation mode of the present invention is described in detail below in conjunction with embodiments. In the following description, many specific details are set forth to facilitate a full understanding of 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.

[0019] Specifically, the present invention provides an automated production process for concentrated coconut water, which comprises the following steps: S1: crushing the coconut to obtain coconut meat and coconut water, and storing the coconut meat and coconut water separately, wherein the coconut meat is cut into pieces and frozen and stored in an environment of -40°C, and the coconut water is stored in an environment of 0°C; S2: After the coconut meat pieces are taken out from their storage environment, they are quickly heated to -18°C and maintained for 1 hour, then naturally cooled to 26±1°C, and then crushed and squeezed to obtain coconut milk; then, the coconut milk is sterilized by UHT and aseptically filled, and the coconut milk is stored in an environment of -10°C for later use; S3: taking the coconut water out of its storage environment, freezing and concentrating it, and storing it at -10°C for later use; S4: After taking out the coconut milk from the storage environment at -10°C, pre-emulsify it with monoglyceride, sucrose ester and sodium caseinate, and homogenize it under high pressure at 70°C and 35Mpa; then, after pasteurizing the concentrated coconut water, the coconut water, the high-pressure homogenized coconut milk, white sugar and sodium bicarbonate are mixed according to a preset ratio; S5: After degassing, the prepared product is homogenized at 20Mpa; then, the product is sterilized by UHT and aseptically filled and refrigerated.

[0020] Specifically, ice crystals of different sizes inevitably appear during the frozen storage of coconut meat, which destroys its cell membrane and cell tissue structure, thus affecting the taste of the coconut milk prepared from it to a certain extent; the freezing process has a great influence on the hardness of coconut meat. The hardness of coconut meat is significantly reduced after freezing. The higher the freezing temperature, the lower the hardness of coconut meat, and the greater the difference with fresh coconut meat. There is no significant difference in the hardness of coconut meat frozen at the two freezing temperatures of -80℃ and -40℃, and there is no significant difference in the hardness of coconut meat frozen at the two freezing temperatures of -18℃ and -10℃, but the two freezing temperatures of -40℃ and -18℃ have a significant effect on the hardness of coconut meat. The formation of ice crystal structure during the freezing process has a certain influence on the cell structure, causing changes in the cell structure. Fruit softening is mainly caused by cell wall degradation and component changes caused by changes in the gelatinous layer structure in the cells, among which the changes in pectin substances are the most significant. During storage, insoluble protopectin is degraded into soluble pectin and pectin acid, which eventually leads to the softening of the coconut meat. As a result, the subsequent pulping of the coconut meat can obtain a smooth taste.

[0021] Therefore, the invention discloses an automated production process for concentrated coconut water, which includes cutting coconut meat into pieces and storing the pieces in an environment of -40 DEG C. When pulping the coconut meat, the coconut meat is taken out and heated to -18 DEG C within 30 seconds, maintained for 1 hour, and then naturally cooled to room temperature before pulping, so as to degrade insoluble protopectin in the storage process into soluble pectin and pectin acid, thereby improving the taste of the coconut milk finally prepared.

[0022] Specifically, in the aforementioned step S1, when the coconut meat is cut into blocks, it is preferably cut into blocks of 40 mm*40 mm, and the blocks are placed in a vacuum packaging bag, evacuated, and then placed in a low-temperature refrigerator at -40°C for frozen storage.

[0023] Furthermore, after the coconut water is obtained, it is also filled into a vacuum barrel, which is evacuated and then refrigerated for storage.

[0024] Furthermore, in the aforementioned step S2, the specific method of using UHT sterilization is: heating the coconut milk to 135 to 150° C. within 2 to 8 seconds. Thus, the sensitivity of microorganisms to high temperatures is much greater than that of most food ingredients to high temperatures; the coconut milk is heated to an extremely high temperature in a very short time. Thus, the microorganisms are effectively killed and the quality of the coconut milk itself is better maintained.

[0025] Further, in the aforementioned step S3, the method for freeze-concentrating coconut water is: S11: preliminary treatment of the coconut water to filter and remove impurities; S12: The coconut water is sent to a freezing concentration device and pre-cooled to an initial temperature of -10°C; S13: Cooling the pre-cooled coconut water to 30 to 40° C. within 10 seconds, at which point the water in the coconut water gradually freezes to form ice crystals, and then using a freeze concentration device to separate the ice crystals in the coconut water from the unfrozen concentrated coconut water; S14: The concentrated coconut water after the ice crystals are separated is taken out from the device and stored.

[0026] Furthermore, in the aforementioned step S4, in the process of pre-emulsifying coconut milk using monoglyceride, sucrose ester and sodium caseinate, the ratio of each component by mass is: 100 parts of coconut milk, 1 to 10 parts of monoglyceride, 0.5 to 5 parts of sucrose ester, and 1 to 5 parts of sodium caseinate.

[0027] Among them, a preferred embodiment is: 100 parts of coconut milk, 5 parts of monoglyceride, 2 parts of sucrose ester, and 3 parts of sodium caseinate.

[0028] Specifically, monoglyceride is a commonly used food emulsifier with good emulsifying properties. In the pre-emulsification of coconut milk, the amount of monoglyceride is usually between 0.01% and 0.1%, and the specific amount may depend on the fat content of the coconut milk and the desired emulsifying effect; thereafter, the food emulsifier sucrose ester can be used in combination with the monoglyceride to enhance the emulsifying effect, and the amount used is 0.5 to 5 parts. Further, sodium caseinate not only has emulsifying properties, but also provides nutrition and thickening effects; and has a greater impact on the taste of the final coconut water. In the pre-emulsification of coconut milk, the amount of sodium caseinate is between 1 and 5 parts.

[0029] More specifically, the homogenization temperature has an important influence on the emulsification effect; the present invention preheats the coconut milk to about 70° C. and then performs homogenization, which helps the emulsifier to play a better role; and high-pressure homogenization is one of the key steps to emulsify the coconut milk; homogenization under a pressure of 35 MPa can effectively disperse the fat particles and protein in the coconut milk into tiny particles to form a stable emulsion.

[0030] Furthermore, in the aforementioned step S4, in an embodiment of a coconut water beverage, the mixing ratios of coconut water, coconut milk, white sugar and sodium bicarbonate, in parts by mass, are: 60 to 80 parts of coconut water, 10 to 20 parts of coconut milk, 5 to 10 parts of white sugar, and 0.1 to 0.5 parts of sodium bicarbonate.

[0031] Specifically, a preferred embodiment of a coconut water beverage is: 75 parts of coconut water, 12 parts of coconut milk, 6 parts of white sugar, and 0.2 parts of sodium bicarbonate.

[0032] Furthermore, in the aforementioned step S4, in an embodiment of a coconut milk beverage, the mixing ratios of coconut water, coconut milk, white sugar and sodium bicarbonate, by mass, are: 30 to 50 parts of coconut water, 40 to 60 parts of coconut milk, 5 to 15 parts of white sugar, and 0.1 to 0.5 parts of sodium bicarbonate.

[0033] Specifically, a preferred embodiment of a coconut milk drink is: 32 parts of coconut water, 58 parts of coconut milk, 12 parts of white sugar, and 0.1 part of sodium bicarbonate.

[0034] Specifically, in the aforementioned step S4, coconut water products with different tastes can be obtained by adjusting the ratio of coconut water and coconut milk; wherein coconut water mainly provides a refreshing taste, and coconut milk mainly provides a milky and smooth taste.

[0035] Furthermore, in an automated production process for concentrated coconut water of the present invention, the taste and flavor of the coconut water beverage mainly depends on its fat content; a method for determining its fat content is specifically as follows: After the coconut juice is squeezed and filtered, the distribution of fat globules can be measured manually by wet method using a laser particle size analyzer at 25°C. The specific measurement process is as follows: the sample refractive index is 1.449, coconut oil; the dispersant refractive index is 1.330, distilled water; the coconut milk is mixed and dripped into the circulating water for 30 seconds, the circulating pump speed is 1600r / min, and the shading degree is controlled between 5% and 15% during the measurement. The evenly dispersed fat globule particles are irradiated by the laser beam to produce diffraction. The diffracted light is collected by the detector and the received light signal is converted into an electrical signal and sent to the computer, which reflects the distribution of fat globule particles; the distribution of fat globule particles can be automatically counted by the software.

[0036] Specifically, the main fatty acid composition of coconut milk fat is dodecyl lauric acid, while stearic acid and palmitic acid, which are more abundant in ordinary vegetable oils, are less in coconut milk. It generally includes: lauric acid, myristic acid, caproic acid, capric acid, palmitic acid, oleic acid, linoleic acid and stearic acid.

[0037] Therefore, in the present invention, the best embodiment is adopted in the process of pre-emulsifying coconut milk with monoglyceride, sucrose ester and sodium caseinate, that is, 100 parts of coconut milk, 5 parts of monoglyceride, 2 parts of sucrose ester and 3 parts of sodium caseinate, as Example 1; 100 parts of coconut milk, 1 part of monoglyceride, 0.5 parts of sucrose ester and 1 part of sodium caseinate, as Example 2; 100 parts of coconut milk, 10 parts of monoglyceride, 5 parts of sucrose ester and 5 parts of sodium caseinate, as Example 3; ordinary coconut milk products available on the market are used as Comparative Example 1; the comparison of fat content is shown in Table 1 below: Table 1: Comparison of fatty acid content of coconut milk in different examples

[0038] Specifically, the coconut milk commonly used internationally is priced according to the fat content, among which the coconut milk with a fat content of 30% has the richest flavor. By adopting the automated production process for concentrated coconut water disclosed by the present invention, combined with the method of frozen storage and layered thawing and reprocessing pulping, a coconut milk product with a high fat content can be obtained, and then the coconut milk product with a high fat content can be used to prepare coconut water drinks or coconut milk drinks, which can effectively improve the taste and flavor of the coconut water product.

[0039] In summary, the present invention discloses an automated production process for concentrated coconut water, wherein the coconut is first crushed to obtain coconut meat and coconut water, and the coconut meat and coconut water are stored separately, so that the coconut meat is cut into pieces and frozen and stored in an environment of -40°C, and the coconut water is stored in an environment of 0°C; after the coconut meat pieces are taken out from the storage environment, they are quickly heated to -18°C and maintained for 1 hour, and then naturally cooled to 26±1°C, and then crushed and high-pressure squeezed to obtain coconut milk; then, the coconut milk is sterilized by UHT and aseptically filled, and the coconut milk is stored in an environment of -10°C for standby use; at the same time, the coconut water is Take it out from its storage environment, freeze and concentrate it, and store it in an environment of -10°C for standby use; when the coconut milk is taken out from the storage environment of -10°C, use monoglyceride, sucrose ester and sodium caseinate to pre-emulsify it, and homogenize it at 70°C and 35Mpa under high pressure; then, after pasteurizing the concentrated coconut water, mix the coconut water, the coconut milk after high pressure homogenization, white sugar and sodium bicarbonate according to a preset ratio; finally, degas the prepared product and homogenize it at 20Mpa; then, use UHT sterilization to sterilize the product and aseptically fill it, and store it in a refrigerator. Therefore, the present invention solves the technical problem of how to improve the taste and flavor of coconut water.

[0040] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described 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.

[0041] 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. An automated production process for concentrated coconut water, characterized in that: It includes the following steps: S1: crushing the coconut to obtain coconut meat and coconut water, and storing the coconut meat and coconut water separately, wherein the coconut meat is cut into pieces and frozen and stored in an environment of -40°C, and the coconut water is stored in an environment of 0°C; S2: After the coconut meat pieces are taken out from their storage environment, they are quickly heated to -18°C and maintained for 1 hour, then naturally cooled to 26±1°C, and then crushed and squeezed to obtain coconut milk; then, the coconut milk is sterilized by UHT and aseptically filled, and the coconut milk is stored in an environment of -10°C for later use; S3: taking the coconut water out of its storage environment, freezing and concentrating it, and storing it at -10°C for later use; S4: After taking out the coconut milk from the storage environment at -10°C, pre-emulsify it with monoglyceride, sucrose ester and sodium caseinate, and homogenize it under high pressure at 70°C and 35Mpa; then, after pasteurizing the concentrated coconut water, the coconut water, the high-pressure homogenized coconut milk, white sugar and sodium bicarbonate are mixed according to a preset ratio; S5: After degassing, the prepared product is homogenized at 20Mpa; then, the product is sterilized by UHT and aseptically filled and refrigerated.

2. The automated production process for concentrated coconut water according to claim 1, wherein: In step S1, the coconut meat is cut into blocks of 40 mm*40 mm, and the blocks are placed in a vacuum packaging bag, evacuated, and then placed in a low-temperature refrigerator at -40°C for frozen storage.

3. The automated production process for concentrated coconut water according to claim 1, wherein: In step S2, the specific method of using UHT sterilization is: heating the coconut milk to 135 to 150° C. within 2 to 8 seconds.

4. The automated production process for concentrated coconut water according to claim 1, wherein: In step S3, the method for freeze-concentrating coconut water is: S11: preliminary treatment of the coconut water to filter and remove impurities; S12: The coconut water is sent to a freezing concentration device and pre-cooled to an initial temperature of -10°C; S13: Cooling the pre-cooled coconut water to 30 to 40° C. within 10 seconds, at which point the water in the coconut water gradually freezes to form ice crystals, and then using a freeze concentration device to separate the ice crystals in the coconut water from the unfrozen concentrated coconut water; S14: The concentrated coconut water after the ice crystals are separated is taken out from the device and stored.

5. The automated production process for concentrated coconut water according to claim 1, characterized in that: In step S4, during the pre-emulsification of coconut milk using monoglyceride, sucrose ester and sodium caseinate, the ratio of each component by mass is: 100 parts of coconut milk, 1 to 10 parts of monoglyceride, 0.5 to 5 parts of sucrose ester, and 1 to 5 parts of sodium caseinate.

6. The automated production process for concentrated coconut water according to claim 5, characterized in that: In step S4, during the pre-emulsification of coconut milk using monoglyceride, sucrose ester and sodium caseinate, the ratio of each component by mass is: 100 parts of coconut milk, 5 parts of monoglyceride, 2 parts of sucrose ester and 3 parts of sodium caseinate.

7. The automated production process for concentrated coconut water according to claim 1, characterized in that: In step S4, the mixing ratios of coconut water, coconut milk, white sugar and sodium bicarbonate are, by mass, 60 to 80 parts of coconut water, 10 to 20 parts of coconut milk, 5 to 10 parts of white sugar and 0.1 to 0.5 parts of sodium bicarbonate.

8. The automated production process for concentrated coconut water according to claim 7, characterized in that: In step S4, the mixing ratios of coconut water, coconut milk, white sugar and sodium bicarbonate are, by mass, 75 parts of coconut water, 12 parts of coconut milk, 6 parts of white sugar and 0.2 parts of sodium bicarbonate.

9. The automated production process for concentrated coconut water according to claim 1, characterized in that: In step S4, the mixing ratios of coconut water, coconut milk, white sugar and sodium bicarbonate are, by mass, 30 to 50 parts of coconut water, 40 to 60 parts of coconut milk, 5 to 15 parts of white sugar and 0.1 to 0.5 parts of sodium bicarbonate.

10. The automated production process for concentrated coconut water according to claim 9, characterized in that: In step S4, the mixing ratios of coconut water, coconut milk, white sugar and sodium bicarbonate are, by mass, 32 parts of coconut water, 58 parts of coconut milk, 12 parts of white sugar and 0.1 parts of sodium bicarbonate.

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