Brown coconut juice beverage and preparation method thereof

A coconut juice and beverage technology, applied in the field of brown coconut juice beverage and its preparation, can solve the problems of single type and taste, and achieve the effects of energy saving, full taste and pure taste

Inactive Publication Date: 2019-06-21
HANGZHOU WAHAHA TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the above-mentioned technical problems, the present invention provides a kind of brown coconut juice beverage and preparation method thereof, the present invention overcomes the defect of single type and taste of existing coconut juice beverage, mainly produces browning and burnt aroma through Maillard reaction, It has the advantages of unique flavor and can be used for industrialized continuous production

Method used

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  • Brown coconut juice beverage and preparation method thereof
  • Brown coconut juice beverage and preparation method thereof
  • Brown coconut juice beverage and preparation method thereof

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preparation example Construction

[0055] A kind of preparation method of above-mentioned brown coconut juice drink, comprises the following steps:

[0056] Coconut milk preparation: Weigh the ultra-high temperature sterilized coconut milk or pasteurized coconut milk according to the formula, and set aside. used in it

[0057] Coconut milk raw materials meet the following standards:

[0058]

[0059]

[0060] Wherein, the preparation method of the ultra-high temperature sterilized coconut milk is as follows: select raw coconut trichomes, and then sequentially perform shell breaking, peeling, cleaning, pressing, vibration screening, pasteurization and standardization, and sterilization at 140-148°C. The preparation method of the pasteurized coconut milk is as follows: raw coconut trichomes are selected, followed by shell breaking, peeling, cleaning, pressing, vibration screening, pasteurization and standardization, filling, and quick freezing below -30°C.

[0061] 2) Dissolving and emulsifying agent:

...

Embodiment 1

[0075] The weight of each component of this embodiment is calculated based on the total amount of 1000mL: 54 grams of white granulated sugar, 12 grams of fructose syrup, 70 grams of ultra-high temperature sterilized coconut milk, 6 grams of sodium caseinate, 3.2 grams of glyceryl monostearate, sucrose 0.8 grams of fatty acid esters, 0.7 grams of xanthan gum, 0.8 grams of potassium citrate, 0.2 grams of sodium tripolyphosphate, 1.0 grams of potassium chloride, 0.3 grams of baking soda, and the rest is water.

[0076] The manufacturing steps of this embodiment are as follows:

[0077] 1) Coconut milk preparation: Weigh the ultra-high temperature sterilized coconut milk required by the formula and set it aside. Wherein, the preparation method of the ultra-high temperature sterilized coconut milk is as follows: select the raw coconut trichomes, and then sequentially perform shell breaking, peeling, cleaning, pressing, vibration screening, pasteurization and standardization, and st...

Embodiment 2

[0090] The weight of each component of this embodiment is calculated based on the total amount of 1000mL: 48 grams of white granulated sugar, 20 grams of glucose, 68 grams of ultra-high temperature sterilized coconut milk, 5.4 grams of sodium caseinate, 3.2 grams of glyceryl monostearate, sucrose fatty acid 0.5 grams of esters, 0.7 grams of xanthan gum, 1.0 grams of potassium citrate, 0.8 grams of potassium chloride, 0.3 grams of baking soda, and the rest is water.

[0091] The manufacturing steps of this embodiment are as follows:

[0092] 1) Coconut milk preparation: Weigh the ultra-high temperature sterilized coconut milk required by the formula and set it aside. Wherein, the preparation method of the ultra-high temperature sterilized coconut milk is as follows: select the raw coconut trichomes, and then sequentially perform shell breaking, peeling, cleaning, pressing, vibration screening, pasteurization and standardization, and sterilization at 148°C.

[0093] 2) Dissolvi...

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Abstract

The invention relates to the field of beverages, and discloses a brown coconut juice beverage and a preparation method thereof. The brown coconut juice beverage comprises, by weight, 0-100 grams of white granulated sugar, 0-133 grams of fructose syrup, 0-80 grams of glucose, 0-80 grams of crystalline fructose, 0-100 grams of ultra-high-temperature sterilized coconut milk, 0-100 grams of pasteurized coconut milk, 5-12 grams of emulsifying agents, 0.2-1.5 grams of stabilizing agents, 0.2-2.0 grams of acidity regulators, 0-8 grams of coffee powder, 0-10 grams of malt extract, 0-2.0 grams of potassium chloride, 0-1.0 gram of baking soda, 0-1.0 gram of flavoring essence and the balance water. An additional browning process is omitted, and Maillard reaction of protein and reducing sugar in a product system is implemented at the sterilization stage. The brown coconut juice beverage is pure in taste, full in flavor, fragrant, sweet, rich in characteristic empyreumatique and different from traditional white raw pressed coconut juice, and novel categories of brown coconut juice are created.

Description

technical field [0001] The invention relates to the field of beverages, in particular to a brown coconut juice beverage and a preparation method thereof. Background technique [0002] Coconut is the fruit of the coconut tree, a palm plant, and is an important agricultural product in tropical areas. Coconut meat is rich in nutrients, containing a lot of protein, carbohydrates, fat, vitamins, minerals and so on. Coconut juice, as the most common coconut-flavored beverage product, is a vegetable protein beverage made from fresh coconut meat or coconut milk through emulsification, blending, homogenization, filling and sterilization. Because of its pleasant flavor, clean and refreshing taste, it has been loved by consumers for a long time. [0003] But along with the raising of my country's economic development and people's living standards, common common coconut juice and pulp coconut juice can not satisfy people's consumption demands. It has become an inevitable trend to enr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L2/62A23L2/68A23L29/10
Inventor 王亮赵益臻姚森金苏英童彦张丽华金益英欧凯李言郡
Owner HANGZHOU WAHAHA TECH
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