Coconut milk and preparation method

Abstract

The invention provides coconut milk and a preparation method and belongs to the technical field of coconut deep processing. The coconut milk is prepared from the following raw materials in parts by weight: 70 to 80 parts of coconut milk, 10 to 15 parts of water, 5 to 10 parts of white granulated sugar, 0.5 to 1.0 part of Arabic gum, 0.05 to 0.06 part of glycerin fatty acid ester, 0.02 to 0.03 partof polysorbate and 0.01 to 0.02 part of sorbitan monopalmitate. The coconut milk disclosed by the invention is prepared from the Arabic gum, the glycerin fatty acid ester, the polysorbate and the sorbitan monopalmitate. An emulsifier is applied to compounding, so that stability and fluidity of the coconut milk are improved. In addition, the coconut milk disclosed by the invention has strong and mellow taste; furthermore, nutrients in coconut meat are very well kept.

Description

technical field [0001] The invention relates to the technical field of coconut deep processing, in particular to a coconut juice and a preparation method thereof. Background technique [0002] Coconut is a typical tropical fruit, shaped like watermelon, with thinner outer skin and dark brown-green color; mesocarp is thick fiber layer; inner layer of peel is horny, and inside the horny peel is coconut meat; there is a large space for storing coconut milk in the fruit. The cavity, when mature, contains coconut juice, which is as clear as water, sweet as honey, crystal clear, and is an excellent cool and thirst-quenching product. The more mature the coconut fruit, the more protein and fat it contains; both coconut milk and coconut meat are rich in nutrients. Coconut meat is fragrant, smooth and crisp, as soft as butter. It can be eaten directly, or it can be made into dishes, candied fruit, shredded coconut, or desiccated coconut. [0003] Coconut juice in the prior art is to...

AI Technical Summary

Problems solved by technology

However, there are still many problems in the process of preparing coconut juice. For example, high-temperature sterilization treatment causes the loss of nutrients in the coconut milk, resulting in a reduction in the nutritional value of the product, and after the stability of the coconut protein is destroyed, it is very easy to produce odorous substances. In turn, it affects the taste of the product; and the slick oil in the fat after sterilization is insoluble in oil and water, making the product poor in stability, etc.

Due to the unreasonable setting of the above-mentioned technological process, not only the loss of nutrients in the prepared coconut milk is caused, but also the stability and mouthfeel are not good

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