CN1009704B - Making method of high grade nutritious coconut milk beverage - Google Patents
Making method of high grade nutritious coconut milk beverageInfo
- Publication number
- CN1009704B CN1009704B CN88107040.8A CN88107040A CN1009704B CN 1009704 B CN1009704 B CN 1009704B CN 88107040 A CN88107040 A CN 88107040A CN 1009704 B CN1009704 B CN 1009704B
- Authority
- CN
- China
- Prior art keywords
- coconut
- emulsion
- juice
- beverage
- natural
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to a method for making a high-grade nutrient beverage; in the method white coconut fruit is reasonably mixed and emulsified to make the high-grade nutrient beverage which reserves the natural fragrance and the natural nutrient ingredients of coconut and needed by a human body. The method comprises the following steps: the tropical plant of coconut is used as the raw material, the coating of the coconut is peeled, the shell of the coconut is removed and the black skin of the coconut is removed for extracting coconut oil; the white coconut fruit is squeezed to obtain fresh coconut juice; then, the coconut juice and the coconut oil are sterilized at high temperature after being prepared, emulsified, uniformly gum-ground, degasified, heated, canned and sealed to make the high-grade nutrient beverage of ideal cocoanut milk (sap).
Description
The present invention relates to a kind of coconut gingko meat is squeezed the juice after, make the senior natural nutrition beverage manufacturing method of needed by human body.
The method of traditional making beverage is pulp to be pulverized squeeze the juice, and then adds into water, sucrose, anticorrisive agent and additive, behind detoxicating, can become the ideal beverage that people are quenched one's thirst, but the method for this making beverage can only be applicable to and utilize general fruit to do to make behind the feed proportioning.And really make beverage for the coconut palm that utilizes the tropical plants cocoanut tree to abound with, effect is then very undesirable.The major defect of this preparation method is contained natural fragrance and a nutrition in the coconut gingko meat that can not rationally develop fully in the coconut palm fruit, in the manufacturing process, fat in the coconut gingko meat and albumen can not be separated by water-soluble, therefore, have produced the phenomenon of water-oil separating and albumen grumeleuse.
In order to address this problem, reported in 1984 the 9th phases " food science and technology abstract " that Philippine, Singapore, Indonesia country utilize coconut gingko gravy to add the beverage that essence, additive and other fruit juice batching are made, it had not both fundamentally solved the natural flavour mountaineous and nutrition of fully rationally utilizing coconut gingko meat system nutritious beverage, can not solve the natural caseation of Coconut Juice again, protein denaturation is solidified, caking sinks and layering, reaches key technical problems such as fat globule come-up.
United States Patent (USP) 4,098, a kind of method of producing coconut milk is disclosed for No. 912, this method adopts craft or mechanical means that the fruit fragmentation is shelled, and then coconut gingko meat is smashed, and separates coconut water, look its quality situation the coconut water of cleaning is sent to clarification, discard muddy rotten coconut water, heat described coconut water in the clarification stage, and to wherein adding entry until being equal in weight with gingko meat.Coming from fresh pulp after smashing is directly weighed and is pulverized with coconut water; After pulverizing, mixture to this coconut water and pulp squeezes, and discard wherein unwanted residue, obtain so-called " coconut milk " (cocoanut cream) this moment, after in described coconut milk, adding additive heating, homogeneous, tinning is sealed and is made the coconut milk product, and weak point of the present invention is that the coconut milk that makes can not directly drink, and dilute and forms the required beverage of people and need to add suitable quantity of water.
For avoiding above-mentioned the deficiencies in the prior art part, the object of the present invention is to provide a kind of reasonable use coconut gingko meat to be processed into the manufacture method of coconut milk beverage through squeezing the juice.The present invention had both improved coconut milk in semi-finished product processing and the physically stable proterties of finished product storage life, can keep the natural fragrance of coconut milk and natural nutrient component again and need not to add essence.
The present invention be achieved in that selective maturation coconut, peel the coconut palm clothing of its appearance off, remove duricrust, the casting skin of removing coconut gingko meat top layer obtains fresh gingko meat, send to squeezing then and handle, bright coconut emulsion, in described emulsion, add sucrose, after emulsification mixes, glue mill, homogeneous at a certain temperature, to contain the active mass of nature caseation in the passivation Coconut Juice, heat de-airing can obtain desirable natural coconut palm juice then.
The present invention only needs rationally to grasp the emulsion in the colloid mill, utilizes the degree of homogenizer control cheeseization, just can change coconut milk protein and solidify segregation phenomenon with free oil under normal temperature and cryogenic conditions, and the realization coconut milk is in the states of matter stability of storage life.
Manufacture craft of the present invention is respectively rigid package A and two groups of technological procedures of Tetrapack flexible package B.Respectively two groups of technological procedures are done the explanation of a system below.
A group: (being applicable to iron flask or bottled)
The finished product (promptly canned or bottled) of A group technology is under the situation of sealing, and normal temperature and low temperature (+7 ℃-5 ℃) store a 6-8 month states of matter and stablizes no change.
The B group: (Tetrapack flexible package) raw material processing part and technology A group are with (summary)
Bright coconut emulsion (oil is carried in ultrafiltration)/() allotment emulsification ()/() pasteurization ()/() glue mill homogeneous
Syrup-↑
Thickener-↓
B organizes technology (Tetrapack flexible package TETRA PAK) behind finished product, the following and A group technology same (summary) of normal temperature and cryogenic conditions.
The major control condition and the parameter of manufacture craft process.
Allotment emulsification ℃ 40-75 T 3-5 minute
Glue mill homogeneous ℃ 40-75 T 3-5 minute
Fat globule＜8 μ
The degassing (vacuum) 600-650mmHg
Add heat pack ℃ 85-95
High temperature sterilization formula: 10 '-8 '-10 '/115 ℃-125 ℃
The natural coconut palm juice nutritious beverage that uses the present invention to make is suitable for equally at refrigerator cold-storage, and does not change the physically stable performance of itself.Do not destroy the natural fragrance and the natural nutrition composition that itself contain yet.
Claims (1)
1, a kind of preparation method of natural coconut palm juice beverage, its key step comprise with ripe coconut stripping clothing shell, removing black bark, get gingko meat, the fresh coconut emulsion of system, after adding syrup, thickener, allotment emulsification makes described coconut milk, it is characterized in that:
1) described gingko meat is squeezed fresh coconut emulsion;
2) oil is carried in the described coconut emulsion ultrafiltration that obtains after the squeezing;
3) described allotment emulsification is to carry out at 40-75 ℃, time is 3-5 minute, and then with coconut milk sol mill, the homogeneous of gained, described glue mill, homogenizing temperature are 40-75 ℃, time is 3-5 minute, makes that the fat globule granularity in the coconut emulsion reaches below 8 μ;
4) the coconut emulsion behind described glue mill, the homogeneous is outgased, add heat pack or bottling, make finished product through sterilization then, vacuum during the degassing is 600-650mmHg, the temperature of tinning or bottle is 85-95 ℃, its bactericidal formula is 10 '-8 '-10 '/115-125 ℃, or with Tetrapack Soft Roll wiring through high-temperature instantaneous sterilization, irritate juice and seal.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88107040.8A CN1009704B (en) | 1988-10-11 | 1988-10-11 | Making method of high grade nutritious coconut milk beverage |
| PH39242A PH25890A (en) | 1988-10-11 | 1989-09-15 | Method of making a natural coconut juice beverage |
| MYPI89001275A MY105802A (en) | 1988-10-11 | 1989-09-19 | Method of making a natural coconut juice beverage. |
| GB8921820A GB2224627B (en) | 1988-10-11 | 1989-09-27 | Method of making a natural coconut juice beverage |
| HK57/93A HK5793A (en) | 1988-10-11 | 1993-01-28 | Method of making a natural coconut juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN88107040.8A CN1009704B (en) | 1988-10-11 | 1988-10-11 | Making method of high grade nutritious coconut milk beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1037072A CN1037072A (en) | 1989-11-15 |
| CN1009704B true CN1009704B (en) | 1990-09-26 |
Family
ID=4834487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN88107040.8A Expired CN1009704B (en) | 1988-10-11 | 1988-10-11 | Making method of high grade nutritious coconut milk beverage |
Country Status (5)
| Country | Link |
|---|---|
| CN (1) | CN1009704B (en) |
| GB (1) | GB2224627B (en) |
| HK (1) | HK5793A (en) |
| MY (1) | MY105802A (en) |
| PH (1) | PH25890A (en) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037741C (en) * | 1991-05-13 | 1998-03-18 | 海南省地方国营海口罐头厂 | Production method of natural pure coconut-apricot juice |
| CN1052868C (en) * | 1996-10-18 | 2000-05-31 | 李瑛� | Coconut meat liquid and its prodn. method |
| GB9622916D0 (en) * | 1996-11-04 | 1997-01-08 | Food And Agriculture Organisat | Natural beverage |
| CN1081014C (en) * | 1997-11-20 | 2002-03-20 | 椰树集团海南椰汁饮料有限公司 | Improved procedure for coconut beverage and products therefrom |
| IE20010539A1 (en) * | 2001-06-06 | 2002-12-11 | Woodlace Ltd | A method for manufacturing beverages |
| SG98043A1 (en) * | 2001-12-12 | 2003-08-20 | Jin Lun Lu | High concentration coconut juice and process for preparing same |
| CN100360060C (en) * | 2005-04-28 | 2008-01-09 | 徐军 | Processing method of squeezed fresh coconut juice beverage |
| CN102100256B (en) * | 2010-12-17 | 2013-06-05 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product with desiccated coconut and preparation method thereof |
| CN103190667B (en) * | 2013-04-25 | 2014-10-22 | 海南椰国食品有限公司 | Chocolate coconut water beverage with rich coconut aroma and preparation method thereof |
| CN103704638A (en) * | 2014-01-20 | 2014-04-09 | 张艳兵 | Coconut soup formula |
| CN108185238A (en) * | 2018-01-19 | 2018-06-22 | 安徽椰芝岛食品有限公司 | A kind of coconut milk beverage and its preparation process |
| CN108208185B (en) * | 2018-03-12 | 2021-11-16 | 海南大学 | Preparation method of high-performance coconut pulp |
| CN111713616A (en) * | 2020-06-03 | 2020-09-29 | 海南益洛科技有限公司 | Coconut juice and preparation method thereof |
| CN112293499A (en) * | 2020-10-30 | 2021-02-02 | 海南益洛科技有限公司 | Sugar-free pure plant protein coconut milk and preparation method thereof |
| CN113412896A (en) * | 2021-07-07 | 2021-09-21 | 文昌友助食品有限公司 | Process for preparing coconut milk by using coconut protein isolate extract |
-
1988
- 1988-10-11 CN CN88107040.8A patent/CN1009704B/en not_active Expired
-
1989
- 1989-09-15 PH PH39242A patent/PH25890A/en unknown
- 1989-09-19 MY MYPI89001275A patent/MY105802A/en unknown
- 1989-09-27 GB GB8921820A patent/GB2224627B/en not_active Expired - Lifetime
-
1993
- 1993-01-28 HK HK57/93A patent/HK5793A/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| GB8921820D0 (en) | 1989-11-08 |
| GB2224627A (en) | 1990-05-16 |
| MY105802A (en) | 1995-01-30 |
| GB2224627B (en) | 1992-08-19 |
| PH25890A (en) | 1991-12-19 |
| CN1037072A (en) | 1989-11-15 |
| HK5793A (en) | 1993-02-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1009704B (en) | Making method of high grade nutritious coconut milk beverage | |
| CN102429042B (en) | Walnut milk and process for producing walnut milk | |
| RU2129811C1 (en) | Method of preparing syrup - nonalcoholic balsam "gerbamarin" | |
| CN103704617A (en) | Egg pudding and production technology thereof | |
| CN106721737A (en) | The raw preparation method for squeezing coconut milk beverage | |
| GB2212380A (en) | Milk concentrate and process for the preparation thereof | |
| CN108902576A (en) | A kind of preparation of composite mango juice beverage and its production technology | |
| CN111743057A (en) | Additive-free coconut juice beverage and preparation method thereof | |
| CN106819697A (en) | It is raw to squeeze coconut milk beverage | |
| CN1027729C (en) | production method of walnut milk | |
| CN1058606C (en) | Producing technology for fruit juice and walnut milk | |
| CN1065119C (en) | Fresh lycium chinense juice and its production process | |
| CN105639459A (en) | Pudding with mango puree and method for preparing pudding | |
| CN1435477A (en) | Process for quick making fruit wine and beverage | |
| CN1037231C (en) | Making method of milk drinking or food | |
| CN113907174B (en) | Pure plant flaxseed ice cream and preparation method thereof | |
| KR100622666B1 (en) | Opuntia ficus-indica extracting method and dairy beverage containing Cactus extract | |
| CN1037265A (en) | The preparation method of tamarindus indica drink | |
| RU2031587C1 (en) | Method for preparing food product of vegetable raw materials | |
| CN107751393A (en) | A kind of walnut beverage of clearing heat and removing internal heat and preparation method thereof | |
| CN1052626C (en) | Deep processing technology of "Guniang" fruit and its products | |
| CN105901436A (en) | Production technology of high-nutrition Longxiang taro and walnut juice drink | |
| CN1047614A (en) | Replace coconut to make the method for milk beverage with coconut oil | |
| CN105901450A (en) | Production technology of high-nutrition Longxiang taro juice drink | |
| CN109418503A (en) | A kind of wax-apple cherry tomato low fat ice cream and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C13 | Decision | ||
| GR02 | Examined patent application | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C15 | Extension of patent right duration from 15 to 20 years for appl. with date before 31.12.1992 and still valid on 11.12.2001 (patent law change 1993) | ||
| OR01 | Other related matters | ||
| C17 | Cessation of patent right | ||
| CX01 | Expiry of patent term |