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Coconut milk drink and preparation method thereof

A technology for milk beverages and coconuts, applied in the field of non-alcoholic beverages, can solve the problems of easy occurrence of oxidized smell, poor product flavor, easy occurrence of oil slicks and flocculents, etc., to maintain fresh and refreshing taste, reduce impact, and protect color. Good results

Inactive Publication Date: 2015-11-18
XIAMEN HUIERKANG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] 1) Quality stability issues: Coconut beverage products basically have a shelf life of about two months, and oil slicks and flocs are prone to appear
[0008] 2) Oxidative reaction problem of coconut beverage products during the shelf life: due to the influence of light or high temperature, beverages containing coconut are prone to oxidative odor, which makes the product flavor worse

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] The raw material formula is: coconut milk 5%, skimmed milk powder 3%, white sugar 5%, sodium caseinate 0.1%, stabilizer 0.1%, emulsifier 0.3%, sodium hexametaphosphate 0.02%, antioxidant vitamin E 0.001% , and the balance is water.

[0044] The emulsifier is a combination of glyceryl monostearate and sodium stearoyl lactylate.

[0045] The stabilizer is microcrystalline cellulose.

[0046] The preparation method of coconut milk beverage of the present invention comprises the following steps:

[0047] 1) Add skimmed milk powder into hot water at 50°C in an amount of 1:5, let it stand for hydration for 30 minutes after dissolving completely, and obtain milk powder liquid A;

[0048] 2) Add 90% white granulated sugar to room temperature water in an amount of 1:2, stir and dissolve to obtain sugar solution B;

[0049] 3) Mix emulsifier and stabilizer with 10% white granulated sugar, add 5 times the mass of emulsifier and stabilizer to 65°C hot water, stir at 2000rpm for ...

Embodiment 2

[0060] The raw material formula is: coconut milk 5.5%, skimmed milk powder 2.5%, white sugar 7%, sodium caseinate 0.15%, stabilizer 0.2%, emulsifier 0.15%, sodium hexametaphosphate 0.03%, antioxidant vitamin E 0.0015% , and the balance is water.

[0061] The emulsifier is three combinations of glyceryl monostearate, sucrose fatty acid ester and polyglycerol fatty acid ester.

[0062] The stabilizer is xanthan gum.

[0063] The preparation method of coconut milk beverage of the present invention comprises the following steps:

[0064] 1) Add the skimmed milk powder into hot water at 55°C at a ratio of 1:5, let it stand for hydration for 35 minutes after the dissolution is complete, and obtain the milk powder liquid A;

[0065] 2) Add 85% white granulated sugar to room temperature water in an amount of 1:2, stir and dissolve to obtain sugar solution B;

[0066] 3) Mix emulsifier and stabilizer with 15% white granulated sugar, add 5 times the mass of emulsifier and stabilizer ...

Embodiment 3

[0076] The raw material formula is: coconut milk 6%, skimmed milk powder 2%, white sugar 8%, sodium caseinate 0.3%, stabilizer 0.3%, emulsifier 0.1%, sodium hexametaphosphate 0.035%, antioxidant vitamin E 0.002% , and the balance is water.

[0077] The emulsifier is a combination of glyceryl monostearate, sodium stearoyl lactylate and polyglyceryl fatty acid ester.

[0078] The stabilizer is a combination of microcrystalline cellulose and xanthan gum.

[0079] The preparation method of coconut milk beverage of the present invention comprises the following steps:

[0080] 1) Add the skimmed milk powder into hot water at 53°C in an amount of 1:5, let it stand for hydration for 40 minutes after the dissolution is complete, and obtain the milk powder liquid A;

[0081] 2) Add 80% white granulated sugar to room temperature water in an amount of 1:2, stir and dissolve to obtain sugar solution B;

[0082] 3) Mix the emulsifier and stabilizer with 20% white sugar, add 5 times the m...

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Abstract

The invention discloses a coconut milk drink and a preparation method thereof, and relates to a nonalcoholic beverage. The coconut milk drink comprises coconut milk, skimmed milk powder, white granulated sugar, sodium caseinate, a stabilizer, an emulsifier, sodium hexametaphosphate, an antioxidant vitamin E, and the balance of water. The preparation method comprises the following steps: adding hot water to the skimmed milk powder, and hydrating to obtain a milk powder solution A; adding parts of the white granulated sugar to water to obtain a sugar solution B; mixing the emulsifier, the stabilizer and the remaining white granulated sugar, and adding the obtained mixture to hot water to obtain an emulsifier and stabilizer solution C; respectively adding sodium hexametaphosphate, sodium caseinate, coconut milk and the antioxidant vitamin E to the solution C to obtain a solution D; injecting the solution A, the solution B and the solution D into a blending tank, stirring, adding hot water to a constant volume in order to obtain a blend solution, filtering, homogenizing, preheating, and filing a metal tank with the obtained hot beverage; and injecting liquid nitrogen to the metal tank provided with the hot beverage, sealing and sterilizing to make the temperature of the beverage in the metal tank rise to 115-121DEG C, cooling, cooling the beverage in the metal tank to 35-43DEG C, and reducing the pressure in a sterilization device to atmospheric pressure.

Description

technical field [0001] The invention relates to a non-alcoholic drink, in particular to a coconut milk drink and a preparation method thereof. Background technique [0002] Coconut white meat (endosperm), also known as "coconut meat", is white, hard, with a thickness of 0.9-1.3cm, containing 28%-32% fat, 3% protein, carbohydrates and various minerals beneficial to the human body. The content of potassium in coconut meat is very high. Potassium is the main cation in the intracellular fluid, which maintains the water balance, osmotic pressure and acid-base balance in the body, enhances muscle excitability, maintains the regularity of heartbeat, and participates in protein, sugar and heat metabolism. Potassium deficiency can cause fatigue, lethargy, muscle weakness, and in severe cases, paralysis, cardiac arrhythmia, and metabolic alkalosis. [0003] The main and most valuable component in coconut meat is coconut fat. Compared with other vegetable fats, coconut fatty acid has ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/158A23C9/156
Inventor 林小秋张燕杨帆
Owner XIAMEN HUIERKANG FOOD
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