Modified sodium caseinate for coconut milk beverage and method for preparing the same

Abstract

This invention discloses a method for preparing modified sodium caseinate for coconut milk beverages, belonging to the field of food ingredient technology. The method uses acidic casein as raw material, and obtains modified sodium caseinate powder by pre-dispersion, neutralization and salt formation, shearing and refining, limited enzymatic hydrolysis, enzyme inactivation, stabilization treatment, high-pressure homogenization and spray drying. By synergistically controlling the hydration conditions, degree of enzymatic hydrolysis, stabilization components and homogenization parameters, the dispersibility, solubility, emulsification and heat resistance stability of sodium caseinate can be significantly improved. The product obtained can be used in coconut milk beverages, coconut cream beverages or coconut fat-containing compound beverages, which can effectively reduce the stratification, precipitation and flocculation phenomena during high-temperature sterilization and storage, and improve the stability and smoothness of the beverage system.

Description

Technical Field

[0001] This invention relates to the field of food ingredients and beverage stabilization technology, specifically to a modified sodium caseinate suitable for coconut juice beverages, coconut milk beverages and coconut fat-containing compound beverages, and its preparation method. Background Technology

[0002] Coconut juice beverages, coconut milk beverages, and coconut fat-containing compound beverages are usually oil-water complex systems. Their formulas generally contain ingredients such as coconut fat, protein, sugar, and a small amount of mineral salts. These products often require processes such as pre-dispersion, homogenization, heat treatment, and filling during production. During storage, they may also be affected by factors such as temperature changes, settling time, and transportation vibrations. Therefore, they have high requirements for the emulsification stability, thermal stability, and storage stability of the system. If the system stability is insufficient, the product is prone to phenomena such as fat floating, slight stratification, particle sedimentation, or a coarse taste, affecting the appearance and drinking experience.

[0003] Sodium caseinate has been used in dairy beverages and some compound protein beverages due to its emulsifying, dispersing and film-forming abilities. Conventional sodium caseinate is usually produced by processes such as acid casein neutralization, dehydration and drying. The process is relatively mature and can meet the requirements of general food ingredients. However, in coconut milk beverage systems, conventional sodium caseinate may still be insufficient in terms of initial wetting, dispersion speed, particle fineness and interfacial stability. Especially when the coconut fat content is high, the heat treatment intensity is high or the storage period is long, its stabilizing effect is often limited.

[0004] From the perspective of the preparation process, if casein is simply neutralized and then dried directly, the resulting powder is often not sufficiently hydrated and dispersed in the aqueous phase, which can easily lead to local agglomeration, slow resolution, or uneven particle size distribution. This not only affects the subsequent homogenization effect but also its interfacial adsorption and emulsification performance in the coconut oil system. On the other hand, coconut milk beverage formulations often contain sugar, salt, and other excipients, which can further affect the hydration state and ion balance of the protein system, thus limiting the compatibility of conventional sodium caseinate.

[0005] Therefore, optimizing the preparation method of sodium caseinate for coconut milk beverage applications is both technologically necessary and has practical application value. Summary of the Invention

[0006] This invention aims to address the problems that easily occur during the production and storage of coconut juice beverages, coconut milk beverages, and coconut fat-containing compound beverages. It provides a method for preparing modified sodium caseinate for coconut juice beverages to improve the wetting and dispersibility, resolubility, emulsification, and heat stability of conventional sodium caseinate in coconut fat systems.

[0007] This invention mainly includes the following steps:

[0008] 1) Using casein as raw material, add 750-1300 parts by weight of water based on 100 parts by weight of dry casein, stir and disperse at 42-58℃ for 10-30 minutes, and then keep warm and swell for 20-60 minutes to obtain casein dispersion.

[0009] 2) At 45-60℃, add sodium hydroxide solution, sodium carbonate solution or a mixture of the two to the acid casein dispersion, adjust the pH of the system to 6.7-7.3, and continue the reaction for 15-45 minutes to obtain sodium caseinate slurry;

[0010] 3) The sodium caseinate slurry is subjected to shearing and refining treatment;

[0011] 4) Adjust the sheared and refined slurry to 48-56℃ and pH 6.9-7.5, add protease for limited enzymatic hydrolysis. The amount of enzyme added is 0.01%-0.08% of the dry weight of casein, and the hydrolysis time is 20-90 minutes, controlling the degree of hydrolysis (DH) to be 1.5%-5.0%. The degree of hydrolysis (DH) is determined by the pH-stat method, and the number of hydrolyzed peptide bonds is calculated based on the volume of sodium hydroxide standard solution consumed, using the following formula: In the formula The volume (mL) of sodium hydroxide consumed. The concentration of sodium hydroxide (mol / L) is given. This represents the average degree of dissociation of the amino group. Protein mass (g) This represents the total number of peptide bonds in a protein (mmol / g protein).

[0012] 5) Heat the enzymatically hydrolyzed slurry to 80-95℃ and keep it at that temperature for 5-15 minutes to inactivate the enzymes;

[0013] 6) Add one or more of sodium citrate, sodium hexametaphosphate, sodium tripolyphosphate, and disodium hydrogen phosphate to the enzyme-inactivated slurry for stabilization treatment, and adjust the pH to 6.8-7.4;

[0014] 7) The stabilized slurry is subjected to high-pressure homogenization at 50-75℃, with a total homogenization pressure of 20-45MPa and a homogenization frequency of 1-3 times.

[0015] 8) The homogenized slurry is spray-dried to obtain modified sodium caseinate powder for coconut milk beverages.

[0016] Furthermore, the casein is a wet casein powder or a dry casein powder obtained by acid precipitation, washing and dehydration of skim milk, and the casein has a protein content of not less than 85% on a dry basis.

[0017] Furthermore, in step 1), the solid content of the system is controlled to be 8%-14%, and the stirring speed for dispersion is 200-800 r / min.

[0018] Furthermore, in step 2), the sodium hydroxide solution and / or sodium carbonate solution are added in stages, and the rate of pH increase during neutralization is controlled to be no more than 0.5 pH units every 5 minutes.

[0019] Furthermore, the shearing refinement process in step 3) is high-speed shearing, colloid milling, or a combination of both; the high-speed shearing speed is 1000-5000 r / min, and the processing time is 5-25 minutes; the gap of the colloid milling process is 20-100 μm, and the process is repeated 1-3 times.

[0020] Furthermore, the protease mentioned in step 4) is a neutral protease, papain, or a combination of both, and the mass ratio of the neutral protease to papain is 1:0.2-1:3.

[0021] Furthermore, the degree of hydrolysis (DH) of the limited enzymatic hydrolysis described in step 4) is controlled to be 2.0%-4.0%.

[0022] Furthermore, in step 6), the amount of sodium citrate added is 0.05%-0.50% of the dry weight of casein, and the amount of phosphate added is 0.02%-0.30% of the dry weight of casein.

[0023] Furthermore, the high-pressure homogenization mentioned in step 7) is a two-stage homogenization, wherein the first-stage pressure is 15-35 MPa and the second-stage pressure is 3-10 MPa.

[0024] Furthermore, in step 8), the inlet air temperature of the spray drying is 165-190℃ and the outlet air temperature is 75-95℃; after spray drying, a fluidized bed granulation step is also included, and the moisture content of the powder obtained after granulation is not higher than 6.0%.

[0025] Compared with the prior art, the present invention has the following advantages:

[0026] 1. This invention pre-disperses and swells casein, enabling it to fully absorb water and form a relatively uniform dispersion system before neutralization. This reduces the occurrence of local agglomeration or uneven dispersion in subsequent processing, providing a better foundation for the formation of sodium caseinate.

[0027] 2. This invention moderately regulates protein molecules through limited enzymatic hydrolysis, and with the addition of stabilizing components, it can reduce the tendency of protein particles to aggregate to a certain extent, improve the redispersibility and resolubility of the product in the aqueous phase, and make it more suitable for use in coconut milk beverage systems.

[0028] 3. This invention, through shearing refinement and high-pressure homogenization, can further reduce the agglomeration of particles in the slurry, improve the particle size distribution, and make the final modified sodium caseinate powder easier to disperse during use, which is also conducive to the subsequent formation of a more uniform emulsion system.

[0029] 4. When the modified sodium caseinate obtained in this invention is used in coconut juice beverages, coconut milk beverages or coconut fat-containing compound beverages, it can improve the problems of layering, precipitation and fat floating in the system during high-temperature treatment and storage to a certain extent, and help maintain the uniformity of the appearance and taste of the beverage.

[0030] 5. This invention improves the product's flowability and anti-caking properties by spray drying and further fluidized bed granulation when needed, facilitating subsequent packaging, transportation, and industrial feeding. Detailed Implementation

[0031] To better illustrate the purpose, technical solution, and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0032] The casein used in this invention can be a wet material obtained by acid precipitation, washing and dehydration of skim milk, or it can be a dry powder. Preferably, the casein has a protein content of not less than 85% on a dry basis.

[0033] The sodium hydroxide solution and sodium carbonate solution used are used for neutralization and salt formation; the protease used can be a neutral protease, papain, or a combination of both; the stabilizing component used can be one or more of sodium citrate, sodium hexametaphosphate, sodium tripolyphosphate, and disodium hydrogen phosphate.

[0034] Example 1:

[0035] Take 100 parts by weight of casein, add 1000 parts by weight of water, stir and disperse at 50°C for 20 minutes, then keep warm and swell for 30 minutes to obtain casein dispersion. Then, at 50°C, add 10% sodium hydroxide solution in batches to the dispersion to adjust the pH of the system to 7.0, and continue stirring and reacting for 30 minutes to obtain sodium caseinate slurry.

[0036] The obtained slurry was subjected to high-speed shearing at a speed of 3000 r / min for 15 minutes. Then, the slurry temperature was adjusted to 52℃ and the pH was adjusted to 7.2. Neutral protease was added for limited enzymatic hydrolysis at a concentration of 0.04% of the dry weight of casein. The hydrolysis was carried out for 40 minutes, and the degree of hydrolysis (DH) was controlled to be approximately 3.0%.

[0037] After enzymatic hydrolysis, the slurry was heated to 85°C and held at that temperature for 8 minutes to inactivate the enzymes. Then, 0.20 parts by weight of sodium citrate and 0.10 parts by weight of sodium hexametaphosphate were added, and the pH was adjusted to 7.0. The slurry was then subjected to two high-pressure homogenization processes at a primary pressure of 25 MPa and a secondary pressure of 5 MPa. Finally, spray drying was performed at an inlet air temperature of 180°C and an outlet air temperature of 85°C to obtain modified sodium caseinate powder for coconut milk beverages.

[0038] Example 2:

[0039] Take 100 parts by weight of casein, add 1200 parts by weight of water, stir and disperse at 55°C for 15 minutes, then keep warm and swell for 25 minutes, then add 8% sodium carbonate solution to adjust the pH of the system to 7.2, and continue to react for 20 minutes to obtain sodium caseinate slurry.

[0040] The obtained slurry was subjected to colloid milling with a gap of 50 μm and circulated twice. Then, the slurry temperature was adjusted to 50℃ and the pH was adjusted to 7.1. Papain was added for limited enzymatic hydrolysis at a concentration of 0.03% of the dry weight of casein. The hydrolysis was carried out for 50 minutes, and the degree of hydrolysis (DH) was controlled to be approximately 2.8%.

[0041] After enzymatic hydrolysis, the slurry was heated to 90°C and kept at that temperature for 10 minutes to inactivate the enzymes. Then, 0.15 parts by weight of sodium citrate and 0.08 parts by weight of sodium tripolyphosphate were added, and the pH was adjusted to 6.9. The slurry was homogenized once under high pressure at 30 MPa, and finally spray-dried at an inlet air temperature of 175°C and an outlet air temperature of 82°C to obtain modified sodium caseinate powder for coconut milk beverages.

[0042] Example 3:

[0043] Take 100 parts by weight of casein, add 850 parts by weight of water, stir and disperse at 48°C for 25 minutes, then keep warm and swell for 40 minutes. Then neutralize with a mixture of sodium hydroxide solution and sodium carbonate solution, adjust the pH of the system to 6.9, and continue to react for 35 minutes to obtain sodium caseinate slurry.

[0044] The obtained slurry was first subjected to high-speed shearing at a speed of 4000 r / min for 10 minutes, followed by colloid milling with a gap of 80 μm. The process was repeated once. The slurry temperature was then adjusted to 49℃ and the pH to 7.0. A combination of neutral protease and papain was added for limited enzymatic hydrolysis, with a mass ratio of neutral protease to papain of 1:1.5. The total amount of enzyme added was 0.05% of the dry weight of casein. The hydrolysis was carried out for 60 minutes, and the degree of hydrolysis (DH) was controlled at approximately 3.8%.

[0045] After enzymatic hydrolysis, the slurry was heated to 88°C and kept at that temperature for 8 minutes to inactivate the enzymes. Then, 0.25 parts by weight of sodium citrate and 0.10 parts by weight of disodium hydrogen phosphate were added, and the pH was adjusted to 7.1. The slurry was subjected to two high-pressure homogenizations at a primary pressure of 35 MPa and a secondary pressure of 8 MPa. Finally, it was spray-dried at an inlet air temperature of 185°C and an outlet air temperature of 88°C, and then granulated by fluidized bed to obtain modified sodium caseinate powder for coconut milk beverages.

[0046] Comparative Example 1

[0047] Take 100 parts by weight of casein, add 1000 parts by weight of water, stir and disperse at 50°C for 20 minutes, then keep warm and swell for 30 minutes. Then add a 10% sodium hydroxide solution to adjust the pH of the system to 7.0, and continue to react for 30 minutes. The resulting slurry is not subjected to limited enzymatic hydrolysis, no stabilizing components are added, and no high-pressure homogenization is performed. It is directly spray-dried at an inlet air temperature of 180°C and an outlet air temperature of 85°C to obtain ordinary sodium caseinate powder.

[0048] Comparative Example 2

[0049] Take 100 parts by weight of casein, add 1000 parts by weight of water, stir and disperse at 50°C for 20 minutes, then keep warm and swell for 30 minutes. Then add a 10% sodium hydroxide solution to adjust the pH of the system to 7.0, and continue to react for 30 minutes to obtain sodium caseinate slurry.

[0050] The obtained slurry was subjected to high-speed shearing at 3000 r / min for 15 minutes. After that, without limiting enzymatic hydrolysis, only 0.20 parts by weight of sodium citrate and 0.10 parts by weight of sodium hexametaphosphate were added. The mixture was then homogenized twice under primary pressure of 25 MPa and secondary pressure of 5 MPa. Finally, it was spray-dried to obtain the control sample.

[0051] The samples obtained in Examples 1-3 and Comparative Examples 1-2 were used in a coconut milk beverage model system for evaluation. The coconut milk beverage model system included coconut milk, white sugar, water, and sodium caseinate samples with the same amount of added ingredients. The amount of added ingredients was kept consistent. After each group of samples was premixed, homogenized, and heat-treated under the same conditions, the reconstitution time, centrifugal separation rate, stability after heat treatment, and storage stability were tested.

[0052] Experimental Results and Analysis:

[0053] To further illustrate the technical effects of the present invention, performance tests were conducted on the samples obtained in Examples 1-3 and Comparative Examples 1-2, respectively. The test items included reconstitution time, centrifugal stratification rate, precipitation rate after heat treatment, storage stratification rate, particle size distribution, and angle of repose. The test results of each sample are shown in Table 1.

[0054] The measurement methods for each test item are as follows:

[0055] Reconstitution time: Weigh 5.0 g (accurate to 0.01 g) of the sodium caseinate powder to be tested, and in... At ℃ and a stirring speed of 300 r / min, the powder was added to 100 mL of deionized water in one go. Timing was started from the time the powder was added until no obvious insoluble particles or clumps were observed to the naked eye. The time (s) was recorded. The experiment was repeated three times and the average value was taken.

[0056] Centrifugation stratification rate: The sample to be tested was prepared into a beverage simulation solution according to the formula of the coconut juice beverage model system. 10 mL of the solution was placed in a graduated centrifuge tube and centrifuged... Centrifuge at 3000 r / min for 10 min at ℃, read the volume of the lower precipitate, and calculate using the following formula: The measurements were performed in three parallel trials, and the average value was taken.

[0057] Precipitation rate after heat treatment: The prepared beverage simulation liquid was filled into pressure-resistant glass bottles, sealed, and placed in an autoclave. It was treated at 121℃ for 15 minutes and then naturally cooled to room temperature. 10 mL of the sample was taken and the precipitation rate was determined according to the centrifugation stratification rate method described above. The determination was carried out in parallel for 3 times and the average value was taken.

[0058] Storage stratification rate: The prepared beverage simulant was filled into transparent glass bottles, sealed, and then placed in a storage environment. Store in a constant temperature incubator for 30 days. After the period, visually observe and measure the height of the supernatant, and calculate using the following formula: The measurements were performed in three parallel trials, and the average value was taken.

[0059] Particle size distribution: Measured using a third-party laser particle size analyzer (wet method). An appropriate amount of modified sodium caseinate powder was dispersed in deionized water at a concentration of 0.1% (w / w). After dispersing at ℃ and stirring speed of 500 r / min for 5 min, the sample was injected for measurement, and the volume-weighted average particle size was recorded. The measurements were performed in three parallel trials, and the average value was taken.

[0060] Angle of repose: Measured using the fixed funnel method. Modified sodium caseinate powder is allowed to flow naturally through the funnel onto a horizontal disk, forming a conical powder pile. The height h of the powder pile and the radius r of the base are measured and calculated using the following formula: The measurements were performed in three parallel trials, and the average value was taken.

[0061] Table 1 Performance test results of each sample

[0062]

[0063] As can be seen from Table 1, the modified sodium caseinate obtained in Examples 1-3 is superior to Comparative Example 1 and Comparative Example 2 in terms of reconstitution time, centrifugal stratification rate, precipitation rate after heat treatment, storage stratification rate, particle size distribution and angle of repose.

[0064] Among them, Comparative Example 1 did not undergo limited enzymatic hydrolysis and subsequent stabilization and high-pressure homogenization treatment, and its overall performance was relatively poor; although Comparative Example 2 underwent shearing and homogenization treatment, its overall performance was still lower than that of the Example due to the lack of limited enzymatic hydrolysis.

[0065] Example 3, with the combined effects of enzyme combination, shear refinement and fluidized bed granulation, showed better overall performance, indicating that the present invention can effectively improve the dispersibility, stability and powder performance of modified sodium caseinate for coconut milk beverages through the synergistic effects of pre-dispersion, limited enzymatic hydrolysis, stabilization treatment, high-pressure homogenization and spray drying.

[0066] Regarding the determination of the degree of hydrolysis range

[0067] In this invention, the degree of hydrolysis (DH) of the limited enzymatic hydrolysis step is controlled to be 1.5%-5.0%, preferably 2.0%-4.0%. The determination of this range is based on the following:

[0068] When DH is below 1.5%, the degree of hydrolysis of sodium caseinate by the protease is too low, the protein molecular chains cannot be fully stretched, the improvement of interfacial activity is limited, and the emulsification ability and heat stability of the resulting product in the coconut milk system are not significantly improved. The effect is not much different from that of the unhydrolyzed comparative example 2.

[0069] When DH is controlled at 1.5%-5.0%, the protease moderately hydrolyzes sodium caseinate, the protein molecules unfold moderately, and the degree of exposure of internal hydrophobic groups increases, which is conducive to the formation of a more stable adsorption film at the coconut oil-water interface. At the same time, the limited degree of hydrolysis avoids the excessive degradation of protein leading to the generation of a large number of small peptide fragments, and preserves the integrity of the main structure of the protein, so that it can still maintain good system stability during subsequent high-temperature sterilization and long-term storage.

[0070] When DH is higher than 5.0%, the degree of hydrolysis is too high, and protein molecules are excessively degraded into a large number of low molecular weight peptides, resulting in a decrease in interfacial membrane strength and a reduction in emulsification stability. At the same time, excessive hydrolysis may also lead to a deterioration in product flavor (the production of bitter peptides), which is detrimental to the taste and quality of beverage products.

[0071] Comparative experiments were conducted to verify different DH levels: using the process conditions of Example 1, only the enzymatic hydrolysis time was changed to obtain samples with DH of approximately 1.0%, 2.0%, 3.0%, 4.0%, and 6.0%, respectively. The samples were evaluated according to the coconut juice beverage model system described in this specification. The results showed that the samples with DH of 2.0%-4.0% had the best overall performance in terms of reconstitution time, centrifugal stratification rate, precipitation rate after heat treatment, and storage stratification rate. The samples with DH of 1.0% had similar performance to Comparative Example 2 (without enzymatic hydrolysis), and the improvement effect was not obvious. Although the samples with DH of 6.0% had a faster initial reconstitution rate, their precipitation rate after heat treatment and storage stratification rate were significantly worse than those of the samples with DH of 2.0%-4.0%.

[0072] The above comparative experimental data further support the rationality of the DH control range of 1.5%-5.0% in this invention and the superiority of the preferred range of 2.0%-4.0%.

[0073] Comparison results:

[0074] Compared with Comparative Example 1, Examples 1-3, due to the pre-dispersion, shear refinement, limited enzymatic hydrolysis, stabilization treatment and high-pressure homogenization steps, have better wetting and dispersion in water and faster resolution speed; when used in the coconut juice beverage model system, the system has better uniformity and the degree of flocculation, precipitation or fat floating after heat treatment is lower.

[0075] Compared with Comparative Example 2, Examples 1-3 added a limited enzymatic hydrolysis step and controlled the degree of hydrolysis to moderately adjust the protein structure. The results showed that the combination of limited enzymatic hydrolysis, stabilization treatment, and high-pressure homogenization was more conducive to improving the dispersibility and interfacial stability of the samples in the coconut oil system. Although Comparative Example 2 underwent shearing, stabilization, and homogenization treatments, its resolubility and stability in the coconut juice system were still weaker than those of the Example samples because limited enzymatic hydrolysis was not performed.

[0076] Example 1 uses neutral protease, sodium citrate, and sodium hexametaphosphate in a two-stage homogenization process, resulting in a relatively balanced overall performance. Example 2 uses papain and colloid milling, resulting in a sample with good resolubility. Example 3 uses a combination of enzymes, shearing, and colloid milling, followed by fluidized bed granulation, resulting in a sample that exhibits superior dispersibility, powder flowability, and stability in the coconut milk system.

[0077] Therefore, the above comparison results demonstrate that the present invention does not simply neutralize and dry conventional sodium caseinate, but rather, through the synergistic control of pre-dispersion, shear refinement, limited enzymatic hydrolysis, stabilization treatment, high-pressure homogenization, and spray drying, the resulting modified sodium caseinate is more suitable for use in coconut milk beverage systems.

Claims

1. A method for preparing modified sodium caseinate for coconut milk beverages, characterized in that: Includes the following steps, 1) Using casein as raw material, add 750-1300 parts by weight of water based on 100 parts by weight of dry casein, stir and disperse at 42-58℃ for 10-30 minutes, and then keep warm and swell for 20-60 minutes to obtain casein dispersion. 2) At 45-60℃, add sodium hydroxide solution, sodium carbonate solution or a mixture of the two to the acid casein dispersion, adjust the pH of the system to 6.7-7.3, and continue the reaction for 15-45 minutes to obtain sodium caseinate slurry; 3) The sodium caseinate slurry is subjected to shearing and refining treatment; 4) Adjust the sheared and refined slurry to 48-56℃ and pH 6.9-7.5, add protease for limited enzymatic hydrolysis. The amount of enzyme added is 0.01%-0.08% of the dry weight of casein, the hydrolysis time is 20-90 minutes, and the degree of hydrolysis (DH) is controlled at 1.5%-5.0%. 5) Heat the enzymatically hydrolyzed slurry to 80-95℃ and keep it at that temperature for 5-15 minutes to inactivate the enzymes; 6) Add one or more of sodium citrate, sodium hexametaphosphate, sodium tripolyphosphate, and disodium hydrogen phosphate to the enzyme-inactivated slurry for stabilization treatment, and adjust the pH to 6.8-7.4; 7) The stabilized slurry is subjected to high-pressure homogenization at 50-75℃, with a total homogenization pressure of 20-45MPa and a homogenization frequency of 1-3 times. 8) The homogenized slurry is spray-dried to obtain modified sodium caseinate powder for coconut milk beverages.

2. The method for preparing modified sodium caseinate for coconut milk beverages according to claim 1, characterized in that: The casein is a wet casein powder or a dry casein powder obtained by acid precipitation, washing and dehydration of skim milk, and the casein has a protein content of not less than 85% on a dry basis.

3. The method for preparing modified sodium caseinate for coconut milk beverages according to claim 1, characterized in that: In step 1), the solid content of the system is controlled at 8%-14%, and the stirring speed for dispersion is 200-800 r / min.

4. The method for preparing modified sodium caseinate for coconut milk beverages according to claim 1, characterized in that: In step 2), the sodium hydroxide solution and / or sodium carbonate solution are added in stages, and the pH rise rate of the system during neutralization is controlled to be no more than 0.5 pH units every 5 minutes.

5. The method for preparing modified sodium caseinate for coconut milk beverages according to claim 1, characterized in that: The shearing refinement process in step 3) is high-speed shearing, colloid milling, or a combination of both; the high-speed shearing speed is 1000-5000 r / min, and the processing time is 5-25 minutes; the gap of the colloid milling process is 20-100 μm, and the process is repeated 1-3 times.

6. The method for preparing modified sodium caseinate for coconut milk beverages according to claim 1, characterized in that: The protease mentioned in step 4) is a neutral protease, papain, or a combination of both, and the mass ratio of the neutral protease to papain is 1:0.2-1:

3.

7. The method for preparing modified sodium caseinate for coconut milk beverages according to claim 1, characterized in that: The degree of hydrolysis (DH) of the limited enzymatic hydrolysis described in step 4) is controlled to be 2.0%-4.0%.

8. The method for preparing modified sodium caseinate for coconut milk beverages according to claim 1, characterized in that: In step 6), the amount of sodium citrate added is 0.05%-0.50% of the dry weight of casein, and the amount of phosphate added is 0.02%-0.30% of the dry weight of casein.

9. The method for preparing modified sodium caseinate for coconut milk beverages according to claim 1, characterized in that: The high-pressure homogenization mentioned in step 7) is a two-stage homogenization, wherein the first-stage pressure is 15-35 MPa and the second-stage pressure is 3-10 MPa.

10. The method for preparing modified sodium caseinate for coconut milk beverages according to claim 1, characterized in that: The inlet air temperature of the spray drying process described in step 8) is 165-190℃, and the outlet air temperature is 75-95℃. After spray drying, a fluidized bed granulation step is also included, and the moisture content of the powder obtained after granulation is not higher than 6.0%.

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