Bird's nest coconut juice and preparation process thereof

Abstract

The invention discloses cubilose coconut juice and a preparation process thereof, and belongs to the technical field of coconut juice drinks, the cubilose coconut juice is prepared from cubilose, coconut juice, coconut water, fructo-oligosaccharide, inulin, a nano-composite functional component, a natural sweetener, a compound stabilizer, a cyclodextrine embedded natural flavor substance and purified water; the preparation process comprises the following steps: performing enzymolysis and ultrasonic synergistic treatment on the cubilose to efficiently extract nutrients; the preparation method comprises the following steps: preparing a nano composite functional component consisting of marine collagen peptide, phospholipid and curcumin so as to improve the bioavailability; mixing the product with a coconut juice base material, homogenizing, and adding a natural flavor substance embedded by cyclodextrine to carry out targeted fragrance locking; and finally, filling after ultra-high-temperature instant sterilization or ultra-high-pressure sterilization. Through innovative component design and technology, the technical problems that a traditional product is low in nutrition absorption rate and prone to deterioration of flavor are effectively solved, and the final product has the comprehensive advantages of being efficient in nutrition, rich in flavor and good in stability.

Description

Technical Field

[0001] This invention relates to the technical field of coconut juice beverages, and in particular to a bird's nest coconut juice and its preparation process. Background Technology

[0002] Bird's nest, a traditional and precious tonic, is rich in protein and amino acids, and is believed to nourish yin, moisten dryness, and replenish qi. Coconut milk, on the other hand, is sweet and refreshing, and rich in vitamins and minerals. Combining the two to create a beverage is both delicious and nutritious, and is very popular in the market.

[0003] Currently, conventional bird's nest coconut milk products on the market still have some shortcomings. For example, the bird's nest coconut milk disclosed in the Chinese patent document with publication number CN1094252A has a relatively simple processing method for bird's nest, which is simply soaking and chopping. As a result, its nutritional components are not fully released and its taste is monotonous.

[0004] In addition, another Chinese patent document with publication number CN101053425A, although it added snow fungus to enhance the taste, still has a single functional component and uses high temperature and long time sterilization, such as 221℃ / 45 minutes; as a result, it is easy to cause nutritional loss and flavor deterioration of the beverage.

[0005] In addition, another Chinese patent document with publication number CN112273564A also simulates the texture of bird's nest by cross-linking sodium alginate and calcium ions to make "reconstituted strips". However, the process is complicated and the texture of the reconstituted strips is different from the soft and smooth texture of real bird's nest, and the overall naturalness of the product is insufficient.

[0006] In general, the existing technologies have the following problems: (1) low dissolution rate of effective ingredients in bird's nest and poor absorption; (2) unstable product system, easy to separate or precipitate; (3) high sugar content and lack of functional ingredients such as prebiotics and collagen that modern consumers pay attention to; (4) sterilization process has a large impact on heat-sensitive nutrients.

[0007] Therefore, the current coconut beverage market urgently needs a bird's nest coconut juice product that can retain and enhance the nutritional value of bird's nest to the maximum extent, has excellent taste and flavor, good stability, and modern health benefits. Summary of the Invention

[0008] Therefore, it is necessary to provide a novel bird's nest coconut milk and its preparation process to overcome the shortcomings of existing technologies. This technical solution achieves full release and efficient absorption of nutrients through innovative raw material compounding and advanced processing technology, while possessing excellent stability, rich health benefits, and a refreshing and smooth taste.

[0009] This invention first provides a bird's nest coconut milk, which is composed of the following ingredients by weight percentage: Bird's nest: 8% ~ 15%; Coconut juice: 20% ~ 40%; Coconut water: 10% ~ 20%; Fructooligosaccharides: 1% ~ 3%; Inulin: 0.5% ~ 2%; Nanocomposite functional components: 0.1% ~ 0.5%; Natural sweeteners: 2% ~ 5%; Compound stabilizer: 0.3% ~ 0.8%; Natural flavor compounds encapsulated by cyclodextrin: 0.01% ~ 0.1%; The remainder is purified water.

[0010] Preferably, the natural sweetener is one or a mixture of two of erythritol and mogroside.

[0011] Preferably, the compound stabilizer is composed of microcrystalline cellulose and carrageenan in a preset mass ratio.

[0012] Furthermore, the present invention further provides a preparation process for the aforementioned bird's nest coconut milk, which includes the following steps: a. Pretreatment of bird's nest: Soak the dried bird's nest in soft water at 40-50℃ for 2-3 hours to remove impurities. Then add 0.1%-0.3% of its dry weight of protease and enzymatically hydrolyze it at 50-55℃ for 30-50 minutes. Then perform ultrasonic-assisted extraction at a frequency of 40kHz for 15-25 minutes. Finally, heat at 85-90℃ for 5-10 minutes to inactivate the enzyme and obtain the bird's nest extract.

[0013] b. Preparation of coconut milk composite base: Mix coconut milk and coconut water at a mass ratio of 3:1, then add marine collagen peptides, fructooligosaccharides and inulin, and homogenize under a pressure of 20-25 MPa for 5-10 minutes to obtain coconut milk composite base.

[0014] c. First homogenization: Mix bird's nest extract with coconut milk composite base, add natural sweetener and compound stabilizer, and adjust the pH of the mixture to 6.2-6.5; then perform a second homogenization under a pressure of 30-35 MPa and a temperature not exceeding 60℃ for 10-15 minutes.

[0015] d. Sterilization and filling: The homogenized liquid is sterilized under one of the following two conditions: d1. Ultra-high temperature instantaneous sterilization: 137-140℃, hold for 4-6 seconds; d2. Ultra-high pressure sterilization: Treat under 600-650MPa pressure for 3-5 minutes.

[0016] After sterilization, the product is cooled to below 25°C and then aseptically filled.

[0017] Furthermore, this invention employs a dual technical strategy of flavor molecule encapsulation protection and nutrient nano-synergistic absorption promotion. At the flavor level, this invention introduces natural flavor substances encapsulated in cyclodextrin before sterilization to construct molecular capsules, which prevent them from being destroyed during heat treatment, thereby achieving targeted retention and sustained release of flavor in the final product.

[0018] At the nutritional level, this invention designs a nanocomposite functional component composed of marine collagen peptides, specific phospholipids such as sunflower lecithin, and curcumin. This component not only possesses nutritional and antioxidant functions, but more importantly, through nano-processing and synergistic effects between components, it can significantly enhance the bioavailability of core nutrients in bird's nest, such as sialic acid.

[0019] Compared with the prior art, the beneficial effects of the present invention are as follows: 1. High Nutritional and Functional Value: Through the synergistic effect of enzymatic hydrolysis and ultrasound, the dissolution rate of water-soluble proteins and amino acids in bird's nest is greatly improved, making them easier for the human body to absorb. The added marine collagen peptides, fructooligosaccharides, and inulin endow the product with multiple functions such as beauty enhancement, skin care, and promoting intestinal health, meeting the needs of modern consumers for functional health drinks.

[0020] 2. Exceptional taste and flavor: Using a blend of coconut milk and coconut water as the base, it retains the rich aroma of coconut milk while adding the unique refreshing taste of coconut water. The enzymatically hydrolyzed bird's nest has a smoother texture, blending perfectly with the composite base for a rich and layered flavor.

[0021] 3. High system stability: The stable system, composed of microcrystalline cellulose and carrageenan, effectively prevents protein flocculation and solid precipitation, ensuring that the product maintains a uniform and stable suspension state during its shelf life and has an appealing appearance.

[0022] 4. Excellent preservation of nutrients: Modern non-thermal or short-time heat treatment methods such as UHT or HPP are used to minimize the damage to heat-sensitive nutrients, such as vitamins and active proteins, thus better preserving the product's natural flavor and nutritional value.

[0023] 5. Synergistic Effect: The emulsion system formed by the nanocomposite functional components provides a more stable dispersion medium for the encapsulated flavor substances, further preventing flavor degradation. The superior flavor experience promotes appetite and digestive juice secretion, indirectly creating a favorable gastrointestinal environment for efficient subsequent nutrient absorption. The final product not only exhibits a near-freshly cooked, naturally rich flavor in sensory evaluations, but also demonstrates through cell models and animal experiments that its absorption rate of characteristic nutrients from bird's nest is more than 50% higher than traditional products, achieving a significant improvement from delicious taste to highly effective nourishment. Attached Figure Description

[0024] Figure 1 This is a schematic diagram of the process flow for preparing the bird's nest coconut juice according to the present invention. Detailed Implementation

[0025] To make the above-mentioned objects, features, and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings and specific examples. Many specific details are set forth in the following description to provide a thorough understanding of the present invention. However, the present invention can be practiced in many other ways different from those described herein, and those skilled in the art can make similar modifications without departing from the spirit of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0026] Please see Figure 1 The present invention will be further illustrated below through specific embodiments and comparative experiments, but the scope of protection of the present invention is not limited thereto. Unless otherwise specified, all raw materials are food grade.

[0027] Example 1, a preferred technical solution of the present invention; The following formula is used to prepare 1000 kg of the bird's nest coconut juice of this invention: Bird's nest, by dry weight: 100kg; Coconut juice, solids ≥10%: 300kg; Coconut water: 150kg; Fructooligosaccharides (FOS): 20 kg; Inulin: 10kg; Marine collagen peptides with a molecular weight <2000 Da: 10 kg; Erythritol: 30kg; The compound stabilizer is microcrystalline cellulose: carrageenan = 4:1:5 kg; Purified water: up to 1000kg.

[0028] Preparation process of Example 1: 1. Bird's Nest Pretreatment: Take 100kg of dried bird's nest and soak it in 45℃ soft water for 2.5 hours, removing feathers and impurities. After draining, add 0.2kg of papain with an enzyme activity of 100,000 U / g and enzymatically hydrolyze it in a 52℃ water bath for 40 minutes. Subsequently, transfer it to an ultrasonic device and treat it at a frequency of 40kHz and a power of 500W for 20 minutes. Finally, heat it at 87℃ for 8 minutes to inactivate the enzyme, cool it to 40℃, and obtain the bird's nest extract. The total solids content can be measured to be approximately 8.5%.

[0029] 2. Preparation of coconut milk composite base: Mix coconut milk and coconut water at a mass ratio of 3:1, add marine collagen peptides, fructooligosaccharides and inulin, and homogenize at 22MPa pressure for 8 minutes to obtain coconut milk composite base.

[0030] 3. First homogenization: Mix all the bird's nest extract with the coconut milk composite base in a mixing tank, add erythritol and compound stabilizer, and adjust the pH of the system to 6.3 with a small amount of citric acid solution. Then, perform a second homogenization at 32 MPa pressure and 55℃ for 12 minutes.

[0031] 4. Sterilization and Filling: The liquid material is subjected to ultra-high temperature instantaneous sterilization, i.e., UHT system treatment, with conditions set at 138℃ for 5 seconds. It is then rapidly cooled to 22℃ and filled and capped in a sterile environment to obtain the finished product.

[0032] Example 2: Another aspect of the present invention focuses on high protein and prebiotics; The following formula is used to prepare 1000 kg of the bird's nest coconut juice of this invention: Bird's nest, by dry weight: 120kg; Coconut juice: 350kg; Coconut water: 100kg; Fructooligosaccharides: 15kg; Inulin: 15kg; Marine collagen peptides: 15kg; Monk fruit glycosides: 2kg; The compound stabilizer is microcrystalline cellulose:carrageenan = 3:1:6 kg Purified water: up to 1000kg.

[0033] Preparation process of Example 2: 1. The pretreatment of bird's nest is the same as in Example 1.

[0034] 2. Mix 262.5 kg of coconut milk with 87.5 kg of coconut water, add functional ingredients, and homogenize at 25 MPa for 5 minutes.

[0035] 3. After mixing and blending, homogenize twice at 35MPa and 50℃ for 15 minutes.

[0036] 4. The liquid is sterilized under ultra-high pressure, such as 620MPa for 4 minutes, and then filled in a sterile environment to obtain the finished product.

[0037] The product prepared by Example 1 or 2 has a soft and smooth texture, a rich and refreshing coconut aroma, a uniform and stable system, and clearly defined functional components, making it a high-quality health drink.

[0038] Comparative Example 1: To verify the advancement of this invention, Comparative Example 1 was set up, whose formula and process mainly refer to the technical solution disclosed in the patent document with publication number CN101053425A, as follows: Ingredients: Bird's nest 1.0%, snow fungus 5.0%, coconut milk 15%, rock sugar 4%, agar 1.2%, water to balance.

[0039] Process: Soak bird's nest in warm water for 20 hours, then pressure cook for 1 hour; soak snow fungus for 4 hours, then crush it; mix and bottle, then sterilize at 121℃ for 45 minutes.

[0040] Comparative Example 2: The formulation and process of Comparative Example 2 are mainly based on Example 1 disclosed in Chinese Patent Document No. CN112273564A, thereby preparing a coconut milk bird's nest beverage that does not contain fructooligosaccharides, inulin and marine collagen peptides.

[0041] Furthermore, the products obtained in Examples 1 and 2 of the present invention and the products in Comparative Examples 1 and 2 were subjected to the following performance tests, and the results are shown in the table below: Table 1: Product Performance Comparison Test Results

[0042] Note: The lower the centrifugal sedimentation rate, the more stable the product system.

[0043] Analysis of experimental results: 1. Nutritional Advantages: The water-soluble protein content and total solids content of Examples 1 and 2 of this invention are significantly higher than those of Comparative Examples 1 and 2. This directly proves that the synergistic processing of enzymatic hydrolysis and ultrasound can greatly promote the dissolution of nutrients in bird's nest, demonstrating significant technical effectiveness.

[0044] 2. Stability Advantage: The centrifugal sedimentation rate of this invention is much lower than that of the comparative example, and no stratification occurs during long-term storage. This indicates that the compound stabilizer system used in this invention, such as the compound stabilizer system of microcrystalline cellulose and carrageenan, has superior suspension stability compared to traditional agar or single colloids, solving the problem of easy sedimentation in existing technologies.

[0045] 3. Sensory Quality Advantages: In blind taste tests, the product of this invention achieved the highest scores in both smoothness of taste and purity of flavor. This indicates that the introduction of coconut water, the optimized sweetening system, and the gentle sterilization process work together to deliver a superior flavor experience. Comparative Example 1, on the other hand, developed undesirable flavor due to prolonged high-temperature sterilization.

[0046] 4. Clear functional attributes: The product of this invention clearly contains functional components such as dietary fiber, which were not detected in the comparative samples. This highlights the creative design of this invention in meeting modern health needs.

[0047] in conclusion: The experimental data from the above embodiments and comparative examples fully verify that the bird's nest coconut milk and its preparation process provided by this invention have outstanding substantive features and significant progress compared with the prior art. This invention not only achieves quantifiable and verifiable excellent effects in nutrient release, product stability, and sensory quality, but also successfully endows the product with clear functional health attributes, and its technical effects far exceed the conventional expectations of those skilled in the art.

[0048] Furthermore, existing bird's nest and coconut milk products still face two unresolved deep-seated technical challenges: First, flavor loss and off-flavor generation during processing. While high-temperature sterilization ensures food safety, it leads to the significant loss of precious volatile aromatic substances from bird's nest and coconut milk, easily producing unpleasant steamed or burnt flavors, severely impacting the product's natural flavor and consumer experience. Second, the simple accumulation and inefficient absorption of nutrients. Current technologies largely focus on the physical mixing of nutrient-rich ingredients like bird's nest and coconut milk, without considering the synergistic effects and bioavailability of various nutrients in the human body. The absorption efficiency of large molecules such as sialic acid and protein in bird's nest is limited, significantly diminishing its nourishing effects. Therefore, developing a bird's nest and coconut milk product that simultaneously achieves precise flavor preservation and efficient nutrient absorption is a pressing technical problem that needs to be solved.

[0049] Therefore, the present invention further provides another embodiment, which is a bird's nest coconut milk that combines aroma-locking and highly efficient absorption functions, as follows: 1. The formulation of Example 3 is as follows by weight percentage: Bird's nest, by dry weight: 8%; Coconut milk: 25%; Coconut water: 15%; Fructooligosaccharides: 2%; Inulin: 1%; Nanocomposite functional components: 0.3%, of which marine collagen peptides: sunflower lecithin: curcumin = 10:3:1; Erythritol: 3%; Compound stabilizers, such as microcrystalline cellulose:carrageenan = 4:1:0.5%; β-Cyclodextrin-encapsulated natural coconut oil flavoring: 0.03%; β-Cyclodextrin-encapsulated bird's nest flavor extract: 0.01%; Purified water: Remaining amount.

[0050] 2. Preparation process: a. Bird's nest pretreatment, enzymatic hydrolysis-ultrasound: same as in Example 1.

[0051] b. Preparation of nanocomposite functional components: Weigh marine collagen peptides, sunflower lecithin and curcumin according to the proportion, disperse them in a small amount of 60℃ warm water, and homogenize them under 50MPa pressure until the mixture is semi-transparent with an average particle size D50 < 200nm, and set aside for later use.

[0052] c. Preparation of coconut milk composite base: Mix coconut milk and coconut water, add fructooligosaccharides, inulin and the nanocomposite functional components obtained in step b, and homogenize at 25 MPa for 5 minutes.

[0053] d. Preparation and first homogenization: Mix bird's nest extract with coconut milk composite base, add erythritol and compound stabilizer, adjust pH to 6.4, and homogenize once at 30 MPa.

[0054] e. Targeted aroma locking: Slowly add the natural coconut oil flavoring and bird's nest flavoring extract encapsulated in β-cyclodextrin to the homogenized liquid, using low-speed stirring (e.g., stirring speed ≤100 rpm) for 15 minutes to ensure uniform dispersion and avoid introducing excessive air bubbles.

[0055] f. Sterilization and filling: After sterilization by the UHT system (140°C for 4 seconds), the liquid is rapidly cooled to below 25°C for aseptic filling.

[0056] 3. Controlled experiment and effect verification: To demonstrate the superior effects of the present invention, the following two sets of controls were set up for comparison with Example 3: Control A: No nanocomposite functional components or cyclodextrin-encapsulated flavorings were added; other processes were the same as in Example 3.

[0057] Control B: Add regular collagen and the same flavoring agent without encapsulation, and perform the same process as in Example 3.

[0058] Table 2: Comparison of effects between Example 3 and the control group

[0059] As can be seen, Example 3, by introducing nanocomposite functional components and cyclodextrin targeted aroma-locking technology, has achieved unexpected and significant improvements in flavor retention, nutrient absorption efficiency, and antioxidant activity, with technical effects far exceeding those of conventional methods.

[0060] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0061] The embodiments described above are merely illustrative of several implementations of the present invention, and while the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the invention patent. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the protection scope of the present invention. Therefore, the protection scope of this invention patent should be determined by the appended claims.

Claims

1. A bird's nest coconut milk, characterized in that, It consists of the following raw materials by weight percentage: Bird's nest 8%-15%, Coconut juice 20%-40%, Coconut water 10%-20%, Fructooligosaccharides 1%-3%, Inulin 0.5%-2%, Nanocomposite functional components: 0.1%-0.5%, 2%-5% natural sweeteners Compound stabilizer 0.3%-0.8%, Cyclodextrin-encapsulated natural flavor compounds: 0.01%-0.1%. The remainder is purified water; The nanocomposite functional components include marine collagen peptides, phospholipids, and curcumin.

2. The bird's nest coconut milk according to claim 1, characterized in that: In the nanocomposite functional components, the mass ratio of marine collagen peptides, phospholipids and curcumin is in the range of (8-12):(2-4):1; wherein the phospholipid is sunflower lecithin.

3. The bird's nest coconut milk according to claim 1, characterized in that: The average particle size of the nanocomposite functional components is less than 500 nm.

4. The bird's nest coconut milk according to claim 1, characterized in that: The cyclodextrin-encapsulated natural flavor compounds include natural coconut oil flavor compounds encapsulated by β-cyclodextrin and / or bird's nest flavor extracts encapsulated by β-cyclodextrin.

5. The bird's nest coconut milk according to claim 1, characterized in that: The natural sweetener is one or a mixture of two of erythritol and mogroside.

6. The bird's nest coconut milk according to claim 1, characterized in that: The compound stabilizer is composed of microcrystalline cellulose and carrageenan in a mass ratio of (3-5):

1.

7. A process for preparing bird's nest coconut milk as described in any one of claims 1 to 6, characterized in that, Includes the following steps: a. Pre-treatment of bird's nest: After soaking and cleaning the dried bird's nest, enzymatic hydrolysis and ultrasonic-assisted extraction are performed. Then, the enzymes are inactivated to obtain bird's nest extract. b. Pre-fabrication of nanocomposite functional components: Marine collagen peptides, phospholipids and curcumin are dissolved in water and subjected to high-pressure homogenization to obtain nanocomposite functional components with an average particle size of less than 500nm. c. Preparation of coconut milk composite base material: Mix coconut milk and coconut water, add fructooligosaccharides, inulin and the nanocomposite functional components obtained in step b, and homogenize to obtain coconut milk composite base material; d. Blending and first homogenization: Mix the bird's nest extract from step a with the coconut milk composite base from step c, add natural sweeteners and compound stabilizers, adjust the pH to 6.2-6.5, and then perform the first homogenization; e. Targeted aroma locking: Add cyclic dextrin-encapsulated natural flavor compounds to the homogenized liquid after the first homogenization, and mix evenly by low-speed stirring; f. Sterilization and filling: After sterilizing the liquid from step e, cool and fill it.

8. The preparation process of bird's nest coconut milk according to claim 7, characterized in that: In step a, the enzymatic hydrolysis involves adding 0.1%-0.3% of the weight of the dried bird's nest with protease and hydrolyzing at 50-55℃ for 30-50 minutes; the conditions for the ultrasound-assisted extraction are: ultrasound frequency 40kHz, treatment for 15-25 minutes; and the conditions for enzyme inactivation are: heating at 85-90℃ for 5-10 minutes.

9. The preparation process of bird's nest coconut milk according to claim 7, characterized in that: In step b, the pressure of the high-pressure homogenization is 40-60 MPa; in steps c and d, the pressure of the homogenization is 20-35 MPa; in step e, the speed of the low-speed stirring is ≤100 rpm, and the stirring time is 10-20 minutes.

10. The preparation process of bird's nest coconut milk according to claim 7, characterized in that: In step f, the sterilization treatment is performed in one of the following two ways: A. Ultra-high temperature instantaneous sterilization: Hold at 137-140℃ for 4-6 seconds; or, B. Ultra-high pressure sterilization: Treat under 600-650MPa pressure for 3-5 minutes.

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