Coconut juice beverage with stable system and refreshing taste and preparation method thereof

Abstract

The invention relates to a coconut juice beverage with a stable system and a refreshing taste and a preparation method of the coconut juice beverage. The coconut juice beverage comprises the following formula components in percentage by mass: 7-15% of coconut milk, 1-30% of coconut water, 0.1-1% of a stabilizer, 0.05-0.2% of an acidity regulator and 50-90% of water, and the stabilizer is single-component mono / diglycerol fatty acid ester. The invention develops a brand-new coconut juice beverage with a simple formula, and the product system is stable, the mouth feel is fresh and cool, the coconut fragrance is strong, and the coconut juice beverage is rich in flavor and rich in nutrition only by adding a small amount of single stabilizer monoglyceride and diglyceride fatty acid ester and matching other components according to a specific content ratio. And on the basis of reducing the use of additives, the taste and stability of the product can be ensured, and the requirements of consumers on healthy drinks are met.

Description

Technical Field

[0001] The invention belongs to the technical field of beverages, and relates to a coconut milk beverage with a stable system and a refreshing taste and a preparation method thereof. Background Art

[0002] Coconut is the fruit of the coconut tree, a palm plant. When ripe, the flesh and the coconut water inside can be used as a beverage. Coconut flesh contains protein and carbohydrates; coconut oil contains sugar, vitamin B1, vitamin B2, vitamin C, etc.; coconut water is rich in protein, fat, and a variety of vitamin C and minerals such as potassium and magnesium. It also has the effects of strengthening the heart, diuresis, deworming, and stopping vomiting and diarrhea.

[0003] Most coconut milk drinks on the market currently add a lot of additives to improve the taste and extend the shelf life. For example, CN107027885A discloses a coconut milk drink, the main components of which include: beneficial bacteria, dairy products, coconut milk, sucrose, sodium caseinate, compound emulsifying thickener, acidity regulator, and flavor; the composition of the compound emulsifying thickener is as follows: sodium carboxymethyl cellulose, sodium hexametaphosphate, sodium tripolyphosphate, glyceryl monostearate, diacetyl tartaric acid mono- and diglycerides, and gellan gum. For example, CN107950853A discloses an emulsifying stabilizer for coconut milk drinks and a preparation method thereof, which is composed of: glyceryl monostearate, sucrose fatty acid esters, agar, xanthan gum, sodium caseinate, and sodium tripolyphosphate. Preparation method: Glyceryl monostearate, sucrose fatty acid ester, agar, xanthan gum, sodium caseinate and sodium tripolyphosphate are mixed to obtain a powdered emulsifier stabilizer for coconut milk beverage. The powdered emulsifier stabilizer is used for producing coconut milk beverage. The product has no precipitation, flocculation and floating oil during the shelf life, thereby improving the quality and taste of the product.

[0004] Nowadays, more consumers are looking for beverages with low additives, low burden, simpler and healthier formulas, and rich in natural flavors. However, it is difficult to ensure that the beverages have a refreshing taste, stable system, and easy industrial production. Summary of the invention

[0005] In view of the deficiencies in the prior art, the object of the present invention is to provide a coconut milk beverage with a stable system and a refreshing taste and a preparation method thereof.

[0006] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0007] In a first aspect, the present invention provides a coconut milk drink with a stable system and a refreshing taste. The formula components of the coconut milk drink include, by mass percentage, 7-15% coconut milk, 1-30% coconut water, 0.1-1% stabilizer, 0.05-0.2% acidity regulator and 50-90% water; the stabilizer is a single component mono- and di-glycerol fatty acid ester.

[0008] The present invention develops a brand-new coconut juice beverage with a simplified formula, which only needs to add a small amount of a single stabilizer, mono- and di-glycerol fatty acid esters, and through the combination of coconut milk, coconut water (non-concentrated coconut water or concentrated coconut water can be selected), an acidity regulator, and water in a specific content ratio, the product system can be stable, the taste is refreshing, and the coconut aroma is rich. The taste and stability of the product can be guaranteed on the basis of reducing the use of additives, thereby meeting the needs of consumers for healthy drinks.

[0009] The mass percentage of the coconut milk can be selected as 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15% and the like; the mass percentage of the coconut water can be selected as 1%, 2%, 4%, 5%, 7%, 10%, 12%, 14%, 16%, 18%, 20%, 23%, 25%, 30% and the like; the mass percentage of the stabilizer can be selected as 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1% and the like; the mass percentage of the acidity regulator can be selected as 0.05%, 0.08%, 0.1%, 0.12%, 0.14%, 0.15%, 0.16%, 0.18%, 0.2% and the like; the mass percentage of the water can be selected as 50%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90% and the like.

[0010] Preferably, the acidity regulator is selected from any one of sodium bicarbonate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, disodium dihydrogen pyrophosphate, sodium pyrophosphate, monocalcium phosphate, potassium dihydrogen phosphate, diammonium hydrogen phosphate, calcium hydrogen phosphate, tricalcium phosphate, tripotassium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate, tetrapotassium pyrophosphate, trisodium monohydrogen pyrophosphate or potassium polymetaphosphate, or a combination of at least two thereof.

[0011] Preferably, the acidity regulator is a combination of dipotassium hydrogen phosphate and sodium bicarbonate.

[0012] The present invention also designs a specific acidity regulator formula, i.e., a combination of sodium bicarbonate and dipotassium hydrogen phosphate, which can further improve the system stability and taste preference of coconut milk products compared with other types of acidity regulators. Sodium bicarbonate and dipotassium hydrogen phosphate cooperate with each other in the above-mentioned effects to achieve synergistic effects.

[0013] Preferably, the mass ratio of dipotassium hydrogen phosphate to sodium bicarbonate is (1-5):1, such as 1:1, 2:1, 3:1, 4:1, 5:1, etc.

[0014] Preferably, the formula components of the coconut milk drink also include, by mass percentage, 2-10% coconut granules, for example, 2%, 3%, 4%, 5%, 6%, 7%, 8%, 9%, 10%, etc.

[0015] Preferably, the size of the coconut granules is 3-8 mm, for example, 3 mm, 3.5 mm, 4 mm, 4.5 mm, 5 mm, 5.5 mm, 6 mm, 6.5 mm, 7 mm, 8 mm, etc.

[0016] The present invention can further improve the system stability of the coconut milk product by adding coconut fruit particles of specific sizes into the coconut milk beverage.

[0017] Preferably, the formula components of the coconut milk beverage further include, by mass percentage, 2-8% of sweetener, for example, 2%, 3%, 4%, 5%, 6%, 7%, 8%, etc.

[0018] In a second aspect, the present invention provides a method for preparing the coconut milk beverage according to the first aspect, the preparation method comprising the following steps:

[0019] (1) Mix coconut water with an acidity regulator to adjust the pH;

[0020] (2) mixing the coconut milk, the stabilizer, the coconut water adjusted in step (1) and part of the water in the formula, and homogenizing them once to obtain a concentrated material;

[0021] (3) Mixing the concentrated material with the remaining water and performing secondary homogenization to obtain a liquid material;

[0022] (4) filtering and sterilizing the liquid to obtain the coconut milk beverage.

[0023] The coconut juice beverage of the present invention is obtained by mixing coconut water with an acidity regulator to adjust the pH value and then mixing with other components and homogenizing twice, which is conducive to improving the stability and taste of the product. In addition, the preparation method is easy to realize industrial production.

[0024] The pH is adjusted to 6.0-7.5, for example, 6.0, 6.2, 6.4, 6.5, 6.7, 6.8, 7.0, 7.2, 7.4, 7.5, etc.

[0025] Preferably, the amount of water used in step (2) is 1-3 times the total amount of coconut milk, stabilizer and adjusted coconut water, for example, 1 time, 1.5 times, 2 times, 2.5 times, 3 times, etc.

[0026] Preferably, the water in step (2) is water preheated to 40-50°C, for example, 40°C, 42°C, 44°C, 45°C, 46°C, 47°C, 48°C, 50°C, etc.

[0027] Preferably, the filtering in step (4) is performed using a 40-200 mesh filter, such as 40 mesh, 50 mesh, 60 mesh, 70 mesh, 80 mesh, 90 mesh, 100 mesh, 120 mesh, 150 mesh, 180 mesh, 200 mesh, etc.

[0028] Preferably, the primary homogenization is carried out at 65-75°C (e.g., 65°C, 66°C, 68°C, 70°C, 72°C, 75°C, etc.), the primary pressure of the homogenization is 160-340 bar (e.g., 160, 200, 240 bar, 280 bar, 300 bar, 320 bar, 340 bar, etc.), and the secondary pressure is 40-80 bar (e.g., 40 bar, 45 bar, 50 bar, 55 bar, 60 bar, 65 bar, 70 bar, 75 bar, 80 bar, etc.).

[0029] Preferably, the time for the primary homogenization is 15-40 min (e.g., 15 min, 20 min, 25 min, 30 min, 35 min, 40 min, etc.).

[0030] Preferably, the secondary homogenization is carried out at 65-75°C (e.g., 65°C, 66°C, 68°C, 70°C, 72°C, 75°C, etc.), the primary pressure of the homogenization is 160-240 bar (e.g., 160 bar, 180 bar, 200 bar, 220 bar, 240 bar, etc.), and the secondary pressure is 40-60 bar (e.g., 40 bar, 45 bar, 50 bar, 55 bar, 60 bar, etc.).

[0031] Preferably, the secondary homogenization time is 15-40 min (e.g., 15 min, 20 min, 25 min, 30 min, 35 min, 40 min, etc.).

[0032] Preferably, the mixing in step (2) also includes mixing with a sweetener.

[0033] The sterilization step (4) further comprises mixing with the sterilized coconut granules.

[0034] All specific point values ​​not listed in the above-mentioned numerical ranges are within the protection scope of the present invention. In consideration of space and brevity of expression, they will not be described one by one here.

[0035] Compared with the prior art, the present invention has the following beneficial effects:

[0036] The present invention develops a brand-new coconut milk beverage with simplified formula, which only needs to add a small amount of single stabilizer mono- and diglycerol fatty acid esters, and through coconut milk, coconut water, acidity regulator, and water in a specific content ratio, the product system can be stable, the taste is refreshing, and the coconut fragrance is rich. On the basis of reducing the use of additives, the taste and stability of the product can be guaranteed, and the demand of consumers for healthy drinks is met. The preparation method is to mix coconut water with an acidity regulator to adjust the pH value and then mix with other components and perform homogenization twice, which is conducive to further improving the stability and taste preference of the product, and the preparation method is easy to realize industrial production. DETAILED DESCRIPTION

[0037] In order to further explain the technical means and effects adopted by the present invention, the technical solution of the present invention is further described below in conjunction with the preferred embodiments of the present invention, but the present invention is not limited to the scope of the embodiments.

[0038] Example 1

[0039] The present embodiment provides a coconut milk drink, whose formula composition is: 7% coconut milk, 30% coconut water, 0.3% mono- and diglycerol fatty acid esters, 0.15% acidity regulator, 6% white sugar, and the balance is water; the acidity regulator is a combination of dipotassium hydrogen phosphate and sodium bicarbonate in a mass ratio of 4:1.

[0040] The preparation method is as follows:

[0041] (1) Mix coconut water with an acidity regulator to adjust the pH;

[0042] (2) Mixing coconut milk, mono- and di-glycerol fatty acid esters, white sugar, the coconut water adjusted in step (1) and half of the water in the formula preheated to 40° C., homogenizing once at 65° C., with a primary pressure of 160 bar and a secondary pressure of 40 bar for 20 min to obtain a concentrated material;

[0043] (3) Mix the concentrated material with the remaining water and perform secondary homogenization at 65°C with a primary pressure of 240 bar and a secondary pressure of 60 bar for 20 min to obtain a liquid material;

[0044] (4) The slurry is filtered through a 120-mesh filter and subjected to ultra-high temperature sterilization at a sterilization temperature of 140° C. for 5 seconds to obtain the coconut milk beverage.

[0045] Example 2

[0046] The present embodiment provides a coconut milk drink, whose formula composition is: 10% coconut milk, 20% coconut water, 0.5% mono- and diglycerol fatty acid esters, 0.1% acidity regulator, 6% white sugar, and the balance is water; the acidity regulator is a combination of dipotassium hydrogen phosphate and sodium bicarbonate in a mass ratio of 3:1.

[0047] The preparation method is as follows:

[0048] (1) Mix coconut water with an acidity regulator to adjust the pH;

[0049] (2) Mixing coconut milk, mono- and diglycerol fatty acid esters, white sugar, the coconut water adjusted in step (1) and half of the water in the formula preheated to 45° C., homogenizing once at 70° C., with a primary pressure of 280 bar and a secondary pressure of 70 bar for 30 min to obtain a concentrated material;

[0050] (3) Mix the concentrated material with the remaining water and perform secondary homogenization at 70°C with a primary pressure of 200 bar and a secondary pressure of 50 bar for 30 min to obtain a liquid material;

[0051] (4) The slurry is filtered through an 80-mesh filter and subjected to ultra-high temperature sterilization at a sterilization temperature of 140° C. for 5 seconds to obtain the coconut milk beverage.

[0052] Example 3

[0053] The present embodiment provides a coconut milk drink, whose formula composition is: 15% coconut milk, 7% coconut water, 0.7% mono- and di-glycerol fatty acid esters, 0.08% acidity regulator, 5% white sugar, and the balance is water; the acidity regulator is a combination of dipotassium hydrogen phosphate and sodium bicarbonate in a mass ratio of 4:1.

[0054] The preparation method is as follows:

[0055] (1) Mix coconut water with an acidity regulator to adjust the pH;

[0056] (2) Mixing coconut milk, mono- and diglycerol fatty acid esters, white sugar, the coconut water adjusted in step (1) and half of the water in the formula preheated to 50° C., homogenizing once at 75° C., with a primary pressure of 250 bar and a secondary pressure of 60 bar for 40 min to obtain a concentrated material;

[0057] (3) Mix the concentrated material with the remaining water and perform secondary homogenization at 75°C with a primary pressure of 160 bar and a secondary pressure of 40 bar for 40 min to obtain a liquid material;

[0058] (4) The slurry is filtered through a 160-mesh filter and subjected to ultra-high temperature sterilization at a sterilization temperature of 140° C. for 5 seconds to obtain the coconut milk beverage.

[0059] Example 4

[0060] This embodiment provides a coconut milk drink, the formula composition of which differs from that of embodiment 1 only in that 6% of coconut nut particles with a size of 3-8 mm are further added, the water content is reduced by 6%, and the other components and their contents remain unchanged. The preparation method thereof differs from that of embodiment 1 only in step (4): the feed liquid is filtered through a 120-mesh filter and ultra-high temperature sterilized at a sterilization temperature of 140°C for 5 seconds, and mixed with the sterilized coconut nut particles to obtain the coconut milk drink.

[0061] Example 5

[0062] This embodiment provides a coconut milk beverage, the formula composition of which is different from that of Embodiment 1 only in that the acidity regulator is a single potassium hydrogen phosphate, and the pH value of step (1) in the preparation method remains unchanged.

[0063] Example 6

[0064] This embodiment provides a coconut milk beverage, the formula composition of which is different from that of Embodiment 1 only in that the acidity regulator is sodium bicarbonate alone, and the pH value of step (1) in the preparation method remains unchanged.

[0065] Example 7

[0066] This embodiment provides a coconut milk beverage, the formula composition of which is the same as that of Example 1. The only difference between the preparation method and Example 1 is that the homogenization in step (2) and step (3) is carried out at 50° C., and other conditions remain unchanged.

[0067] Example 8

[0068] This embodiment provides a coconut milk beverage, the formula composition of which is the same as that of Example 1. The only difference between the preparation method and Example 1 is that the homogenization in step (2) and step (3) is carried out at 90° C., and other conditions remain unchanged.

[0069] Comparative Example 1

[0070] This comparative example provides a coconut milk drink, the formula composition of which is different from that of Example 1 only in that: coconut milk 5%, coconut water 35%, the water content is reduced by 3%, and the other components and contents remain unchanged. The preparation method thereof refers to Example 1.

[0071] Comparative Example 2

[0072] This comparative example provides a coconut milk drink, the formula composition of which is different from that of Example 1 only in that: 25% coconut milk, 12% coconut water, and other components and contents remain unchanged. The preparation method thereof refers to Example 1.

[0073] Comparative Example 3

[0074] This comparative example provides a coconut milk drink, the formula composition of which is different from that of Example 1 only in that the acidity regulator is increased from 0.15% to 1%, the water content is reduced accordingly, and the other components and contents remain unchanged. The preparation method thereof refers to Example 1.

[0075] Comparative Example 4

[0076] This comparative example provides a coconut milk beverage, the formula composition of which is different from that of Example 1 only in that the acidity regulator is reduced from 0.15% to 0.01%, the reduced amount is supplemented by water, and the other components and contents remain unchanged. The preparation method thereof refers to Example 1.

[0077] Comparative Example 5

[0078] This comparative example provides a coconut milk beverage, the formula composition of which is different from that of Example 1 only in that the stabilizer is replaced by sucrose fatty acid esters in equal amounts of mono- and diglycerol fatty acid esters, and the other components and contents remain unchanged. The preparation method thereof refers to Example 1.

[0079] Comparative Example 6

[0080] This comparative example provides a coconut milk beverage, the formula composition of which is different from that of Example 1 only in that the stabilizer is replaced by sodium stearoyl lactylate in equal amounts of mono- and diglycerol fatty acid esters, and the other components and contents remain unchanged. The preparation method thereof refers to Example 1.

[0081] Comparative Example 7

[0082] This comparative example provides a coconut milk drink, the formula composition of which differs from that of Example 1 only in that: the stabilizer is replaced by mono- and di-glycerol fatty acid esters in equal amounts with mono- and di-glycerol fatty acid esters and sucrose fatty acid esters in a mass ratio of 1:1, and the other components and contents remain unchanged. The preparation method thereof refers to Example 1.

[0083] Comparative Example 8

[0084] This comparative example provides a coconut milk drink, the formula composition of which is different from that of Example 1 only in that the stabilizer is replaced by equal amounts of mono- and di-glycerol fatty acid esters with carrageenan and sodium carboxymethyl cellulose in a mass ratio of 1:1, and the other components and contents remain unchanged. The preparation method thereof refers to Example 1.

[0085] Comparative Example 9

[0086] This comparative example provides a coconut milk drink, the formula composition of which is the same as that of Example 1, and the preparation method is as follows:

[0087] (1) Coconut milk, coconut water, acidity regulator, mono- and di-glycerol fatty acid esters, white sugar and half of the water in the formula preheated to 40° C. are mixed, and homogenized once at 65° C., with a primary pressure of 160 bar and a secondary pressure of 40 bar for 20 min to obtain a concentrated material;

[0088] (2) Mix the concentrated material with the remaining water and perform secondary homogenization at 65°C with a primary pressure of 240 bar and a secondary pressure of 60 bar for 20 min to obtain a liquid material;

[0089] (3) The slurry is filtered through a 120-mesh filter and subjected to ultra-high temperature sterilization at a sterilization temperature of 140° C. for 5 seconds to obtain the coconut milk beverage.

[0090] Comparative Example 10

[0091] This comparative example provides a coconut milk drink, the formula composition of which is the same as that of Example 1, and the preparation method is as follows:

[0092] (1) Mix coconut water with an acidity regulator to adjust the pH;

[0093] (2) Mixing coconut milk, mono- and diglycerol fatty acid esters, white sugar, the coconut water adjusted in step (1) and water preheated to 45° C., homogenizing at 65° C., with a primary pressure of 160 bar and a secondary pressure of 40 bar for 40 min to obtain a liquid;

[0094] (3) The slurry is filtered through a 120-mesh filter and subjected to ultra-high temperature sterilization at a sterilization temperature of 140° C. for 5 seconds to obtain the coconut milk beverage.

[0095] Comparative Example 11

[0096] This comparative example provides a coconut milk drink, the formula composition of which is different from that of Example 1 only in that: the content of mono- and di-glycerol fatty acid esters is reduced from 0.3% to 0.05%, the content of water is increased accordingly, and the other components and contents remain unchanged. The preparation method thereof refers to Example 1.

[0097] Comparative Example 12

[0098] This comparative example provides a coconut milk drink, the formula composition of which is different from that of Example 1 only in that: the content of mono- and di-glycerol fatty acid esters is increased from 0.3% to 1.2%, the content of water is reduced accordingly, and the other components and contents remain unchanged. The preparation method thereof refers to Example 1.

[0099] Test Example 1

[0100] Sensory evaluation:

[0101] Ten tasters tasted the samples prepared in Examples 1-8 and Comparative Examples 1-12, and scored them based on two dimensions: fresh taste (taste) and rich coconut aroma (flavor). The scoring criteria are shown in Table 1.

[0102] Table 1

[0103]

[0104] The scoring results of each group of samples are shown in Table 2:

[0105] Table 2

[0106]

[0107] It can be seen from the data results in Table 2 that the coconut milk beverage involved in the present invention is prepared by mixing coconut milk, coconut water, acidity regulator and water in a specific content ratio and adopting a specific preparation process. With only a small amount of a single stabilizer, mono- and di-glycerol fatty acid esters, the product can have a refreshing taste and a rich coconut aroma.

[0108] By comparing the results of Example 1 with Comparative Examples 5-8, it can be seen that other types of single stabilizers or composite stabilizers do not improve the taste and flavor of the product as well as the single stabilizer mono- and diglycerol fatty acid esters specifically selected by the present invention.

[0109] By comparing the results of Example 1 with Comparative Examples 1-4 and 11-12, it can be seen that the content ratio of coconut milk to coconut water, the amount of acidity regulator added in the system, and the amount of stabilizer added in the system will significantly affect the taste and flavor of the product.

[0110] By comparing the results of Example 1 with Comparative Examples 9-10, it can be seen that the preparation process of the coconut milk beverage involved in the present invention will also affect the taste and flavor of the product.

[0111] Test Example 2

[0112] Stability evaluation:

[0113] (1) Clarification index detection:

[0114] After the samples of Examples 1-8 and Comparative Examples 1-12 were prepared, the clarification index of the samples was measured using a LUMiSizer X65 stability analyzer, with the parameters set as follows: temperature 25°C, 300 contour lines, time interval 10 seconds, rotation speed 4000 r / min, light factor 1.00. The results are shown in Table 3.

[0115] Table 3

[0116]

[0117] The clarification index is the main comprehensive indicator for evaluating the stability of beverages. From the data results in Table 3, it can be seen that the coconut milk beverage involved in the present invention is prepared by mixing coconut milk, coconut water, acidity regulator and water in a specific content ratio and adopting a specific preparation process. Only a small amount of a single stabilizer, mono- and di-glycerol fatty acid esters, is added to make the product system stable.

[0118] By comparing the results of Example 1 with Comparative Examples 5-8, it can be seen that other types of single stabilizers or composite stabilizers do not improve product stability as well as the single stabilizer mono- and diglycerol fatty acid esters specifically selected by the present invention.

[0119] By comparing the results of Example 1 with Comparative Examples 1-4 and 11, it can be seen that the content ratio of coconut milk to coconut water, the amount of acidity regulator added in the system, and the amount of stabilizer added in the system will significantly affect the stability of the product.

[0120] By comparing the results of Example 1 with those of Comparative Example 12, it can be seen that when the amount of stabilizer added is increased to more than 1%, although the system of the product is stable, it can be seen from the data in Table 2 that the taste and flavor of the product will be negatively affected, and it does not conform to the original intention of the present invention to reduce the amount of stabilizer added to make the beverage healthier.

[0121] By comparing the results of Example 1 with Comparative Examples 9-10, it can be seen that the preparation process of the coconut milk beverage involved in the present invention will also affect the stability of the product.

[0122] By comparing the results of Example 1 with those of Example 4, it can be seen that adding coconut fruit particles of a specific size to the coconut milk beverage of the present invention can further improve the system stability of the coconut milk product.

[0123] By comparing the results of Example 1 with those of Examples 5-6, it can be seen that the present invention further improves the system stability of the coconut milk product by designing a specific acidity regulator formula, i.e., a combination of sodium bicarbonate and dipotassium hydrogen phosphate, which promote each other.

[0124] (2) Particle size detection:

[0125] After the samples of Examples 1-8 and Comparative Examples 1-12 were prepared, the particle sizes (unit: μm) of the samples were measured using a BECKMAN LS13-320 laser particle size analyzer. The results are shown in Table 4.

[0126] Table 4

[0127]

[0128] It can be seen from the data results in Table 4 that the particle size detection value of the product also reflects the stability of the coconut milk drink to a certain extent. Compared with the comparative example product, the particle size detection value of the coconut milk drink involved in Example 1 of the present invention is smaller, which also indirectly reflects its higher stability.

[0129] The present invention illustrates the technical solution of the present invention through the above-mentioned embodiments, but the present invention is not limited to the above-mentioned embodiments, that is, it does not mean that the present invention must rely on the above-mentioned embodiments to be implemented. Those skilled in the art should understand that any improvement of the present invention, equivalent replacement of various raw materials of the product of the present invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of the present invention.

[0130] The preferred embodiments of the present invention are described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, a variety of simple modifications can be made to the technical solution of the present invention, and these simple modifications all belong to the protection scope of the present invention.

[0131] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

Claims

1. A coconut milk beverage with a stable system and a refreshing taste, characterized in that: The formula components of the coconut milk beverage include, by weight percentage, 7-15% coconut milk, 1-30% coconut water, 0.1-1% stabilizer, 0.05-0.2% acidity regulator and 50-90% water; the stabilizer is a single component mono- and di-glycerol fatty acid ester.

2. The coconut milk beverage according to claim 1, characterized in that: The acidity regulator is selected from any one of sodium bicarbonate, dipotassium hydrogen phosphate, disodium hydrogen phosphate, disodium dihydrogen pyrophosphate, sodium pyrophosphate, monocalcium phosphate, potassium dihydrogen phosphate, diammonium hydrogen phosphate, calcium hydrogen phosphate, tricalcium phosphate, tripotassium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate, tetrapotassium pyrophosphate, trisodium monohydrogen pyrophosphate or potassium polymetaphosphate, or a combination of at least two thereof.

3. The coconut milk beverage according to claim 2, characterized in that: The acidity regulator is a combination of sodium bicarbonate and dipotassium hydrogen phosphate.

4. The coconut milk beverage according to claim 3, characterized in that: The mass ratio of the dipotassium hydrogen phosphate to the sodium bicarbonate is (1-5):

1.

5. The coconut milk beverage according to claim 1, characterized in that: The formula components of the coconut milk beverage also include, by weight percentage: 2-10% coconut granules, and the size of the coconut granules is 3-8 mm.

6. The coconut milk beverage according to claim 1, characterized in that: The formula components of the coconut milk beverage also include, by weight percentage, 2-8% of a sweetener.

7. The method for preparing a coconut milk beverage according to any one of claims 1 to 6, characterized in that: The preparation method comprises the following steps: (1) Mix coconut water with an acidity regulator to adjust the pH; (2) mixing the coconut milk, the stabilizer, the coconut water adjusted in step (1) and part of the water in the formula, and homogenizing them once to obtain a concentrated material; (3) Mixing the concentrated material with the remaining water and performing secondary homogenization to obtain a liquid material; (4) filtering and sterilizing the liquid to obtain the coconut milk beverage.

8. The method for preparing the coconut milk beverage according to claim 7, characterized in that: The amount of water used in step (2) is 1-3 times the total amount of coconut milk, stabilizer and adjusted coconut water; The water in step (2) is preheated to 40-50°C; The filtration in step (4) is performed using a 40-200 mesh filter.

9. The method for preparing the coconut milk beverage according to claim 7, characterized in that: The primary homogenization is carried out at 65-75°C, the primary pressure is 160-340 bar, and the secondary pressure is 40-80 bar; the secondary homogenization is carried out at 65-75°C, the primary pressure is 160-240 bar, and the secondary pressure is 40-60 bar.

10. The method for preparing a coconut milk beverage according to claim 7, characterized in that: The mixing in step (2) also includes mixing with a sweetener; The sterilization step (4) further comprises mixing with the sterilized coconut granules.

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