Sugar-free coconut juice beverage and preparation method thereof
By refining coconut meat multiple times and enzymatic extraction of the slag, combined with high-pressure homogenization technology, the problems of low utilization rate of coconut by-products and nutrient loss were solved, and a sugar-free coconut juice beverage with high nutrition and good taste were prepared.
Patent Information
- Application Number
- CN202510257557.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-03-05
- Publication Date
- 2025-04-15
AI Technical Summary
During coconut processing, the utilization rate of coconut by-products is low, resulting in the loss of large amounts of nutrients, and high-temperature sterilization may lead to the loss of nutrients.
The coconut meat was refined twice and the enzyme-extracted residue, combined with high-pressure homogenization technology, and more nutrients in the coconut were retained, and sugar-free coconut juice beverages were prepared using erythritol and Luohan fructose instead of sucrose.
It improves the utilization rate of coconut by-products and reduces nutrient loss. The prepared coconut juice drink has excellent taste and rich flavor, which is suitable for diabetics and other people who need to control sugar intake.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of beverages, and particularly relates to a sugar-free coconut milk beverage and a preparation method thereof. Background Art
[0002] Coconut juice is a plant protein beverage processed from coconut meat in coconut fruit, which has rich nutritional value. Coconut juice does not contain cholesterol, is rich in protein, essential amino acids, minerals and vitamins, is easily absorbed by the human body, and has significant health functions. Its preparation method mainly includes the steps of refining, batching, homogenization and sterilization. However, during the processing and storage process, coconut juice still faces some problems, such as high temperature sterilization treatment may cause the loss of nutrients and reduce the nutritional value of the product.
[0003] During the coconut processing, by-products such as coconut peel, coconut oil and coconut residue account for 40% to 60% of the total mass of coconut, and are the main by-products in the coconut processing process. These by-products are rich in nutrients, such as cellulose, lignin, medium-chain fatty acids, as well as protein and dietary fiber. However, the utilization rate of coconut by-products in the existing technology is relatively low, resulting in a large amount of nutrient loss. At present, the development and utilization of coconut by-products mainly remain at the stage of producing low value-added products such as animal feed, fiber materials and crop fertilizers. In order to improve the utilization rate and added value of coconut by-products, more high-value and functional food development approaches can be explored. Summary of the invention
[0004] The invention aims to provide a sugar-free coconut juice beverage and a preparation method thereof, so as to improve the utilization rate of coconut by-products and reduce nutrient loss.
[0005] The present invention provides a method for preparing a sugar-free coconut milk beverage, comprising the following steps: S1, wash the mature coconut, collect coconut water and coconut meat, filter the coconut water and set aside; S2, after the coconut meat is crushed, the coconut meat is mixed with water in a mass ratio of 1:5-8, papain is added for the first enzymatic hydrolysis, and then the first grinding is performed to obtain the first slurry and the first slag; S3, mixing the first-pass slag with water in a mass ratio of 1:1-3, and performing a second grinding to obtain a second-pass slurry and a second-pass slag; S4, after soaking the second-stage residue, add papain and lipase for the second enzymatic hydrolysis, then add 6%-8% sodium hydroxide solution, extract in a water bath at 45°C-65°C for 1h, discard the supernatant after centrifugation, and obtain dietary fiber; S5. Mix the coconut water, the first slurry, the second slurry and dietary fiber to obtain a mixed solution, add 2% to 5% of erythritol, 1% to 3% of monk fruit sugar, 0.2% to 0.5% of an emulsifier and 0.01% to 0.1% of xanthan gum based on the mass of the mixed solution, and perform high-pressure homogenization to obtain coconut juice.
[0006] Preferably, the pore size of the filtration in step S1 is 60 mesh to 100 mesh.
[0007] Preferably, in step S2, the mass ratio of papain to coconut meat is 1:5-10.
[0008] Preferably, the time of the first enzymatic hydrolysis in step S2 is 0.5-1 h, and the temperature of the enzymatic hydrolysis is 50° C.-60° C.
[0009] Preferably, in step S4, the mass ratio of papain, lipase and the second slag is 1:1:8-10.
[0010] Preferably, the time of the second enzymatic hydrolysis in step S4 is 2.5-4.5 hours, and the temperature of the enzymatic hydrolysis is 50° C.-60° C.
[0011] Preferably, the concentration of sodium hydroxide in step S4 is 1-2 mol / L.
[0012] Preferably, the centrifugation condition in step S4 is 8000-12000 rpm for 10 min.
[0013] Preferably, in step S5, based on the mass of the mixed liquid, the percentage of each substance in the mixed liquid is as follows: 3% erythritol, 1.5% monk fruit sugar, 0.5% emulsifier and 0.1% xanthan gum.
[0014] Preferably, the emulsifier is a mixture of glyceryl monostearate and sucrose fatty acid ester in a mass ratio of 1:1 to 1.5.
[0015] Preferably, in step S5, the high-pressure homogenization includes two-stage homogenization, the first-stage homogenization pressure is 23 MPa, the second-stage homogenization pressure is 30 MPa, and the homogenization temperature is 75°C to 85°C.
[0016] Beneficial effects of the present invention: When preparing coconut milk, the present invention grinds the coconut meat twice, and further extracts the residue, retaining more nutrients in the coconut. Through high-pressure homogenization, the fat globule size in the coconut milk can be made less than 3 μm, thereby improving the stability and taste of the coconut milk. The present invention also compounds the amount of each raw material, and the coconut milk beverage finally obtained not only has a superior taste, but also has a strong flavor. In the coconut milk beverage provided by the present invention, erythritol and monk fruit sugar are used instead of sucrose, which do not participate in human metabolism and do not cause blood sugar fluctuations. It is suitable for people who need to control sugar intake, such as diabetics, obese people and patients with cardiovascular diseases.
[0017] The present invention performs enzymatic hydrolysis on coconut meat before refining, so that the protein in the coconut meat can be hydrolyzed into small molecule peptides and amino acids, thereby improving the solubility and extraction rate of the protein; the enzyme-chemical combined method is used to extract dietary fiber from the residue. Compared with the single chemical extraction method, the reaction conditions are milder, the damage to the dietary fiber structure is reduced, and it is helpful to maintain its natural characteristics. At the same time, coconut by-products are effectively utilized, the resource utilization rate is improved, and the waste output is reduced. DETAILED DESCRIPTION
[0018] In order to further illustrate the present invention, a sugar-free coconut milk beverage and a preparation method thereof provided by the present invention are described in detail below in conjunction with embodiments, but they should not be construed as limiting the scope of protection of the present invention.
[0019] Unless otherwise specified, all substances used in the examples of the present invention are conventional commercially available products.
[0020] Test Example 1 Effect of the first enzymatic hydrolysis on the nutrient content of coconut meat The mature coconuts were washed and the coconut meat was collected. After the coconut meat was crushed, it was divided into groups A1 to A4 and CK and processed as follows: CK group: 100 g of crushed coconut meat was mixed with water in a mass ratio of 1:5, and then ground to obtain a first slurry and a first residue; the first residue was mixed with water in a mass ratio of 1:1, and ground for a second time to obtain a second slurry and a second residue, and the first slurry and the second slurry were combined for standby use; Group A1: 100 g of crushed coconut meat was mixed with water in a mass ratio of 1:5, papain was added, the mass ratio of papain to coconut meat was 1:5, enzymolysis was carried out at 50°C for 1 hour, and then grinding was performed to obtain a first slurry and a first residue; the first residue was mixed with water in a mass ratio of 1:1, and grinding was performed for a second time to obtain a second slurry and a second residue, and the first slurry and the second slurry were combined for standby use; Group A2: 100 g of crushed coconut meat was mixed with water in a mass ratio of 1:5, papain was added in a mass ratio of papain to coconut meat of 1:10, and enzymolysis was performed at 50°C for 1 hour, followed by grinding to obtain a first slurry and a first residue; the first residue was mixed with water in a mass ratio of 1:1, and grinding was performed for a second time to obtain a second slurry and a second residue, and the first slurry and the second slurry were combined for standby use; Group A3: 100 g of crushed coconut meat was mixed with water in a mass ratio of 1:5, papain was added, the mass ratio of papain to coconut meat was 1:20, and enzymolysis was performed at 50°C for 1 hour, followed by grinding to obtain a first slurry and a first residue; the first residue was mixed with water in a mass ratio of 1:1, and grinding was performed for a second time to obtain a second slurry and a second residue, and the first slurry and the second slurry were combined for standby use; Group A4: 100 g of crushed coconut meat was mixed with water in a mass ratio of 1:5, papain was added in a mass ratio of papain to coconut meat of 1:50, and enzymolysis was performed at 50°C for 1 h, followed by grinding to obtain a first slurry and a first residue; the first residue was mixed with water in a mass ratio of 1:1, and grinding was performed for a second time to obtain a second slurry and a second residue, and the first slurry and the second slurry were combined for later use.
[0021] The protein content in the slurries prepared in each group was detected, and the results are shown in Table 1.
[0022] Table 1 Protein content in the slurries prepared in each group
[0023] As shown in Table 1, enzymatic hydrolysis before grinding coconut meat can effectively increase the protein content in the slurry. When the mass ratio of papain to coconut meat is 1:5 and 1:10, the protein content in the slurry is the highest. Considering the cost factor, the mass ratio of papain to coconut meat in the first enzymatic hydrolysis process is set to 1:10.
[0024] Test Example 2 Effects of various factors on dietary fiber extraction rate 1. Divide the slag from the second group in Test Example 1 into groups B1 to B5 and process them as follows: Group B1: After soaking the residue for 3 hours, papain and lipase were added. The mass ratio of papain, lipase and the second residue was 1:1:6, and the enzymolysis was carried out at 55℃ for 3 hours. Group B2: After soaking the residue for 3 hours, papain and lipase were added. The mass ratio of papain, lipase and the second residue was 1:1:8, and the enzyme was hydrolyzed at 55℃ for 3 hours. Group B3: After soaking the residue for 3 hours, papain and lipase were added. The mass ratio of papain, lipase and the second residue was 1:1:10, and the enzyme was hydrolyzed at 55℃ for 3 hours. Group B4: After soaking the residue for 3 hours, papain and lipase were added. The mass ratio of papain, lipase and the second residue was 1:1:12, and the enzymolysis was carried out at 55℃ for 3 hours. Group B5: After soaking the residue for 3 hours, papain and lipase were added. The mass ratio of papain, lipase and the second residue was 1:1:14, and enzymolysis was performed at 55℃ for 3 hours.
[0025] After the enzymatic hydrolysis, 6% of 1.5 mol / L sodium hydroxide solution was added to each group, extracted in a 45°C water bath for 1 h, centrifuged and discarded the supernatant to obtain dietary fiber. After drying, the weight of dietary fiber in each group was weighed, and the yield was expressed as the mass percentage of dietary fiber to residue, as shown in Table 2.
[0026] Table 2 Dietary fiber yield of each group
[0027] It can be seen from Table 2 that when the mass ratio of papain, lipase and the second residue is 1:1:8 and 1:1:10, the dietary fiber obtained is the highest.
[0028] 2. The slag from the second group in Test Example 1 was divided into groups C1 to C5 and processed as follows: Group C1: After soaking the residue for 3 h, papain and lipase were added. The mass ratio of papain, lipase and the second residue was 1:1:8, and the enzyme was hydrolyzed at 45 °C for 3 h. Group C2: After soaking the residue for 3 hours, papain and lipase were added. The mass ratio of papain, lipase and the second residue was 1:1:8, and the enzymolysis was carried out at 50℃ for 3 hours. Group C3: After soaking the residue for 3 h, papain and lipase were added. The mass ratio of papain, lipase and the second residue was 1:1:8, and the enzyme was hydrolyzed at 60℃ for 3 h. Group C4: After soaking the residue for 3 h, papain and lipase were added. The mass ratio of papain, lipase and the second residue was 1:1:8, and the enzyme was hydrolyzed at 65 °C for 3 h. Group C5: After soaking the residue for 3 hours, papain and lipase were added. The mass ratio of papain, lipase and the second residue was 1:1:8, and the enzymatic hydrolysis was carried out at 70℃ for 3 hours. Group C6: After soaking the residue for 3 hours, papain and lipase were added. The mass ratio of papain, lipase and the second residue was 1:1:8, and enzymolysis was performed at 75℃ for 3 hours.
[0029] After the enzymatic hydrolysis, 6% of 1.5 mol / L sodium hydroxide solution was added to each group, extracted in a 45°C water bath for 1 h, centrifuged and discarded the supernatant to obtain dietary fiber. After drying, the weight of dietary fiber in each group was weighed, and the yield was expressed as the mass percentage of dietary fiber to residue, as shown in Table 3.
[0030] Table 3 Dietary fiber yield of each group
[0031] It can be seen from Table 3 that when the enzymatic hydrolysis temperature is between 50℃ and 60℃, the dietary fiber yield is the highest.
[0032] 3. The slag from the second group in Test Example 1 was divided into groups D1 to D5 and processed as follows: Group D1: After soaking the residue for 3 h, papain and lipase were added. The mass ratio of papain, lipase and the second residue was 1:1:8, and the enzymatic hydrolysis was carried out at 55 °C for 2.5 h. Group D2: After soaking the residue for 3 h, papain and lipase were added. The mass ratio of papain, lipase and the second residue was 1:1:8, and the enzyme was hydrolyzed at 55℃ for 3 h. Group D3: After soaking the residue for 3 h, papain and lipase were added. The mass ratio of papain, lipase and the second residue was 1:1:8, and the enzymatic hydrolysis was carried out at 55 °C for 3.5 h. Group D4: After soaking the residue for 3 h, papain and lipase were added. The mass ratio of papain, lipase and the second residue was 1:1:8, and the enzymatic hydrolysis was carried out at 55 °C for 4 h. Group D5: After soaking the residue for 3 hours, papain and lipase were added. The mass ratio of papain, lipase and the second residue was 1:1:8, and the enzymatic hydrolysis was carried out at 55℃ for 4.5 hours.
[0033] After the enzymatic hydrolysis, 6% of 1.5 mol / L sodium hydroxide solution was added to each group, extracted in a 45°C water bath for 1 h, centrifuged and discarded the supernatant to obtain dietary fiber. After drying, the weight of dietary fiber in each group was weighed, and the yield was expressed as the mass percentage of dietary fiber to residue, as shown in Table 4.
[0034] Table 4 Dietary fiber yield of each group
[0035] It can be seen from Table 4 that the enzymatic hydrolysis time has little effect on the dietary fiber yield.
[0036] Example 1 S1, the ripe coconut is washed, and coconut water and coconut meat are collected. The coconut water is filtered through 100 mesh and then used for standby; S2, after the coconut meat is crushed, the coconut meat is mixed with water in a mass ratio of 1:5, papain is added so that the mass ratio of the coconut meat to the coconut meat is 1:10, enzymolysis is performed at 50°C for 1h, and then the first grinding is performed to obtain the first slurry and the first residue; S3, mixing the first-pass slag with water in a mass ratio of 1:1, and performing a second grinding to obtain a second-pass slurry and a second-pass slag; S4, after soaking the second material residue, add papain and lipase, the final mass ratio of papain, lipase and the second material residue is 1:1:8, then enzymolyze at 50°C for 3h, add 6% 1.5mol / L sodium hydroxide solution, extract in a water bath at 45°C for 1h, discard the supernatant after centrifugation, and obtain dietary fiber; S5. Mix coconut water, the first slurry, the second slurry and dietary fiber to obtain a mixed solution, add 3% erythritol, 1.5% monk fruit sugar, 0.5% emulsifier and 0.1% xanthan gum by weight of the mixed solution, the emulsifier is a mixture of stearic acid glyceryl ester and sucrose fatty acid ester in a mass ratio of 1:1; then perform high-pressure homogenization, the first stage homogenization pressure is 23MPa, the second stage homogenization pressure is 30MPa, the homogenization temperature is 75℃~85℃, and after microwave sterilization, coconut juice is obtained.
[0037] Example 2 S1, the ripe coconut is washed, and coconut water and coconut meat are collected. The coconut water is filtered through 100 mesh and then used for standby; S2, after the coconut meat is crushed, the coconut meat is mixed with water in a mass ratio of 1:5, papain is added so that the mass ratio of the coconut meat to the coconut meat is 1:10, enzymolysis is performed at 50°C for 1h, and then the first grinding is performed to obtain the first slurry and the first residue; S3, mixing the first-pass slag with water in a mass ratio of 1:1, and performing a second grinding to obtain a second-pass slurry and a second-pass slag; S4, after soaking the second material residue, add papain and lipase, the final mass ratio of papain, lipase and the second material residue is 1:1:8, then enzymolyze at 50°C for 3h, add 6% 1.5mol / L sodium hydroxide solution, extract in a water bath at 45°C for 1h, discard the supernatant after centrifugation, and obtain dietary fiber; S5. Mix coconut water, the first slurry, the second slurry and dietary fiber to obtain a mixed solution, add 3% erythritol, 1.5% monk fruit sugar, 0.5% emulsifier and 0.1% xanthan gum by weight of the mixed solution, the emulsifier is a mixture of stearic acid glyceryl ester and sucrose fatty acid ester in a mass ratio of 1:1.5; then perform high-pressure homogenization, the first stage homogenization pressure is 23MPa, the second stage homogenization pressure is 30MPa, the homogenization temperature is 75℃~85℃, and after microwave sterilization, coconut juice is obtained.
[0038] Example 3 S1, the ripe coconut is washed, and coconut water and coconut meat are collected. The coconut water is filtered through 100 mesh and then used for standby; S2, after the coconut meat is crushed, the coconut meat is mixed with water in a mass ratio of 1:5, papain is added so that the mass ratio of the coconut meat to the coconut meat is 1:10, enzymolysis is performed at 50°C for 1h, and then the first grinding is performed to obtain the first slurry and the first residue; S3, mixing the first-pass slag with water in a mass ratio of 1:1, and performing a second grinding to obtain a second-pass slurry and a second-pass slag; S4, after soaking the second material residue, add papain and lipase, the final mass ratio of papain, lipase and the second material residue is 1:1:8, then enzymolyze at 50°C for 3h, add 6% 1.5mol / L sodium hydroxide solution, extract in a water bath at 45°C for 1h, discard the supernatant after centrifugation, and obtain dietary fiber; S5. Mix coconut water, the first slurry, the second slurry and dietary fiber to obtain a mixed solution, add 2% erythritol, 1% monk fruit sugar, 0.5% emulsifier and 0.01% xanthan gum by mass of the mixed solution, the emulsifier is a mixture of stearic acid glyceryl ester and sucrose fatty acid ester in a mass ratio of 1:1; then perform high-pressure homogenization, the first stage homogenization pressure is 23MPa, the second stage homogenization pressure is 30MPa, the homogenization temperature is 75℃~85℃, and after microwave sterilization, coconut juice is obtained.
[0039] Example 4 S1, the ripe coconut is washed, and coconut water and coconut meat are collected. The coconut water is filtered through 100 mesh and then used for standby; S2, after the coconut meat is crushed, the coconut meat is mixed with water in a mass ratio of 1:5, papain is added so that the mass ratio of the coconut meat to the coconut meat is 1:10, enzymolysis is performed at 50°C for 1h, and then the first grinding is performed to obtain the first slurry and the first residue; S3, mixing the first-pass slag with water in a mass ratio of 1:1, and performing a second grinding to obtain a second-pass slurry and a second-pass slag; S4, after soaking the second material residue, add papain and lipase, the final mass ratio of papain, lipase and the second material residue is 1:1:8, then enzymolyze at 50°C for 3h, add 6% 1.5mol / L sodium hydroxide solution, extract in a water bath at 45°C for 1h, discard the supernatant after centrifugation, and obtain dietary fiber; S5. Mix coconut water, the first slurry, the second slurry and dietary fiber to obtain a mixed solution, add 5% erythritol, 3% monk fruit sugar, 0.5% emulsifier and 0.1% xanthan gum by mass of the mixed solution, the emulsifier is a mixture of stearic acid glyceryl ester and sucrose fatty acid ester in a mass ratio of 1:1; then perform high-pressure homogenization, the first stage homogenization pressure is 23MPa, the second stage homogenization pressure is 30MPa, the homogenization temperature is 75℃~85℃, and after microwave sterilization, coconut juice is obtained.
[0040] Comparative Example 1 S1, the ripe coconut is washed, and coconut water and coconut meat are collected. The coconut water is filtered through 100 mesh and then used for standby; S2, after the coconut meat is crushed, the coconut meat is mixed with water in a mass ratio of 1:5, papain is added so that the mass ratio of the coconut meat to the coconut meat is 1:10, enzymolysis is performed at 50°C for 1h, and then the first grinding is performed to obtain the first slurry and the first residue; S3, mixing the first-pass slag with water in a mass ratio of 1:1, and performing a second grinding to obtain a second-pass slurry and a second-pass slag; S4. Mix coconut water, the first slurry and the second slurry to obtain a mixed solution, add 3% erythritol, 1.5% monk fruit sugar, 0.1% emulsifier and 0.1% xanthan gum by mass of the mixed solution, the emulsifier is a mixture of stearic acid glyceryl ester and sucrose fatty acid ester in a mass ratio of 1:1; then perform high-pressure homogenization, the first stage homogenization pressure is 23MPa, the second stage homogenization pressure is 30MPa, the homogenization temperature is 75℃~85℃, and after microwave sterilization, coconut juice is obtained.
[0041] Comparative Example 2 S1, the ripe coconut is washed, and coconut water and coconut meat are collected. The coconut water is filtered through 100 mesh and then used for standby; S2, after the coconut meat is crushed, the coconut meat is mixed with water in a mass ratio of 1:5, papain is added so that the mass ratio of the coconut meat to the coconut meat is 1:10, enzymolysis is performed at 50°C for 1h, and then the first grinding is performed to obtain the first slurry and the first residue; S3, after soaking the first-stage residue, add papain and lipase, and finally the mass ratio of papain, lipase and the first-stage residue is 1:1:8, then enzymolyze at 50°C for 3h, add 6% 1.5mol / L sodium hydroxide solution, extract in a water bath at 45°C for 1h, discard the supernatant after centrifugation, and obtain dietary fiber; S5. Mix coconut water, the first slurry and dietary fiber to obtain a mixed solution, add 3% erythritol, 1.5% monk fruit sugar, 2% emulsifier and 0.1% xanthan gum by mass of the mixed solution, the emulsifier is a mixture of stearic acid glyceride and sucrose fatty acid ester in a mass ratio of 1:1; then perform high-pressure homogenization, the first stage homogenization pressure is 23MPa, the second stage homogenization pressure is 30MPa, the homogenization temperature is 75℃~85℃, and after microwave sterilization, coconut juice is obtained.
[0042] Comparative Example 3 S1, the ripe coconut is washed, and coconut water and coconut meat are collected. The coconut water is filtered through 100 mesh and then used for standby; S2, after the coconut meat is crushed, the coconut meat is mixed with water in a mass ratio of 1:5, papain is added so that the mass ratio of the coconut meat to the coconut meat is 1:10, enzymolysis is performed at 50°C for 1h, and then the first grinding is performed to obtain the first slurry and the first residue; S3, mixing the first-pass slag with water in a mass ratio of 1:1, and performing a second grinding to obtain a second-pass slurry and a second-pass slag; S4, after soaking the second material residue, add papain and lipase, the final mass ratio of papain, lipase and the second material residue is 1:1:8, then enzymolyze at 50°C for 3h, add 6% 1.5mol / L sodium hydroxide solution, extract in a water bath at 45°C for 1h, discard the supernatant after centrifugation, and obtain dietary fiber; S5. Mix coconut water, the first slurry, the second slurry and dietary fiber to obtain a mixed solution, add 3% erythritol, 1.5% monk fruit sugar and 0.5% emulsifier by mass of the mixed solution, the emulsifier is a mixture of stearic acid glyceryl and sucrose fatty acid ester in a mass ratio of 1:1; then perform high-pressure homogenization, the first stage homogenization pressure is 23MPa, the second stage homogenization pressure is 30MPa, the homogenization temperature is 75℃~85℃, and after microwave sterilization, coconut juice is obtained.
[0043] Comparative Example 4 S1, the ripe coconut is washed, and coconut water and coconut meat are collected. The coconut water is filtered through 100 mesh and then used for standby; S2, after the coconut meat is crushed, the coconut meat is mixed with water in a mass ratio of 1:5, papain is added so that the mass ratio of the coconut meat to the coconut meat is 1:10, enzymolysis is performed at 50°C for 1h, and then the first grinding is performed to obtain the first slurry and the first residue; S3, mixing the first-pass slag with water in a mass ratio of 1:1, and performing a second grinding to obtain a second-pass slurry and a second-pass slag; S4, after soaking the second material residue, add papain and lipase, the final mass ratio of papain, lipase and the second material residue is 1:1:8, then enzymolyze at 50°C for 3h, add 6% 1.5mol / L sodium hydroxide solution, extract in a water bath at 45°C for 1h, discard the supernatant after centrifugation, and obtain dietary fiber; S5. Mix coconut water, the first slurry, the second slurry and dietary fiber to obtain a mixed solution, add 3% erythritol, 1.5% monk fruit sugar, 0.5% emulsifier and 0.5% xanthan gum by weight of the mixed solution, the emulsifier is a mixture of stearic acid glyceryl ester and sucrose fatty acid ester in a mass ratio of 1:1; then perform high-pressure homogenization, the first stage homogenization pressure is 23MPa, the second stage homogenization pressure is 30MPa, the homogenization temperature is 75℃~85℃, and after microwave sterilization, coconut juice is obtained.
[0044] The coconut milk prepared in Examples 1 to 4 and Comparative Examples 1 to 4 was used as samples, and 10 sensory evaluation experts were selected to conduct sensory evaluation on the coconut milk beverage according to the standards shown in Table 5, and the nutrient content in each sample was determined. The results are shown in Table 6.
[0045] Table 5 Sensory evaluation standards for compound coconut milk beverages
[0046] Table 5 Physical and chemical properties of various coconut milks
[0047] As can be seen from Table 6, the method provided by the present invention can retain more nutrients in coconut meat and more dietary fiber. At the same time, the present invention compounds the dosage of each raw material, and the prepared coconut milk beverage has a mellow taste and rich flavor, which is suitable for industrial production and promotion.
[0048] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.
Claims
1. A method for preparing a sugar-free coconut milk beverage, characterized in that: The following steps are involved: S1, wash the mature coconut, collect coconut water and coconut meat, filter the coconut water and set aside; S2, after the coconut meat is crushed, the coconut meat is mixed with water in a mass ratio of 1:5-8, papain is added for a first enzymatic hydrolysis, and then a first grinding is performed to obtain a first slurry and a first slag; S3, mixing the first-pass slag with water in a mass ratio of 1:1-3, and performing a second grinding to obtain a second-pass slurry and a second-pass slag; S4, after soaking the second-stage residue, add papain and lipase for the second enzymatic hydrolysis, then add 6%-8% sodium hydroxide solution, extract in a water bath at 45°C-65°C for 1h, discard the supernatant after centrifugation, and obtain dietary fiber; S5. Mix the coconut water, the first slurry, the second slurry and dietary fiber to obtain a mixed solution, add 2% to 5% of erythritol, 1% to 3% of monk fruit sugar, 0.2% to 0.5% of an emulsifier and 0.01% to 0.1% of xanthan gum based on the mass of the mixed solution, and perform high-pressure homogenization to obtain coconut juice.
2. The method according to claim 1, characterized in that: The pore size of the filtration in step S1 is 60 mesh to 100 mesh.
3. The method according to claim 1, characterized in that In step S2, the mass ratio of papain to coconut meat is 1:5-10.
4. The method according to claim 1, characterized in that: The time of the first enzymatic hydrolysis in step S2 is 0.5-1 h, and the temperature of the enzymatic hydrolysis is 50° C.-60° C.
5. The method according to claim 1, characterized in that: In step S4, the mass ratio of papain, lipase and the second residue is 1:1:8-10.
6. The method according to claim 1, characterized in that The second enzymatic hydrolysis time in step S4 is 2.5-4.5 hours, and the enzymatic hydrolysis temperature is 50° C.-60° C.
7. The method according to claim 1, characterized in that The concentration of sodium hydroxide in step S4 is 1-2 mol / L.
8. The method according to claim 1, characterized in that The centrifugal condition in step S4 is 8000-12000 rpm for 10 min.
9. The method according to claim 1, characterized in that: The emulsifier is a mixture of glyceryl monostearate and sucrose fatty acid ester in a mass ratio of 1:1-1.
5.
10. The method according to claim 1, characterized in that In the step S5, the high-pressure homogenization includes two-stage homogenization, the first-stage homogenization pressure is 23 MPa, the second-stage homogenization pressure is 30 MPa, and the homogenization temperature is 75°C to 85°C.