CN1046762C

CN1046762C - Natural coconut-beer milk and its making method

Info

Publication number: CN1046762C
Application number: CN 93104730
Authority: CN
Inventors: 梁志海; 黄培伦
Original assignee: LOCAL STATE-RUN HAIKOU CAN FACTORY HAINAN PROV
Current assignee: LOCAL STATE-RUN HAIKOU CAN FACTORY HAINAN PROV
Priority date: 1993-04-26
Filing date: 1993-04-26
Publication date: 1999-11-24
Anticipated expiration: 2013-04-26
Also published as: CN1094444A

Abstract

The present invention discloses a novel beverage which is formed by processing and mixing natural coconut raw juice and beer. The novel beverage has the original flavour and smell of the beer and coconut juice, and has the advantages of rich lustre, strong fragrance, coordination and good mouth feel.

Description

Natural coconut-beer milk and preparation method thereof

The present invention relates to a kind of beverage and preparation method thereof, particularly relate to beer beverage of a kind of coconut local flavor and preparation method thereof.

The present commercially available beer beverage that the various trades mark are arranged, except that because of qualitative difference taste different, generally speaking, the taste of this product is close, single, is difficult to satisfy the demand of people to novel beer beverage.In addition,,, a kind of characteristic of beer and beverage of fruity of integrating also do not occur, more do not have the beer of coconut local flavor to occur as orange juice, Sucus Cocois, fruit tea etc. though various fruit taste type beverages are arranged on the market.

Because natural coconut palm juice is a kind of high protein type beverage, generally can't make stable emulsion with the water uniform mixing.Chinese patent 89104968.1 has been put down in writing a kind of method for preparing the natural coconut palm juice beverage, has solved the problem of Sucus Cocois and emulsifying water.But this method can't solve the mixed problem of Sucus Cocois and beer.Its reason is to contain in the beer relatively large organic acid (as tartrate etc.), and its initial pH value is 3.0-4.6, in this acidic solution, causes proteic a large amount of precipitations in the Sucus Cocois easily.

The objective of the invention is to overcome the deficiencies in the prior art, the Sucus Cocois that a kind of collection beer and fruit juice, particularly beer and high protein content are provided is in the new type drink of one.

Another object of the present invention is to solve the mixed problem of beer and Sucus Cocois, a kind of method of producing natural coconut-beer milk is provided.

For finishing the foregoing invention purpose, solution of the present invention is as follows:

The present invention relates to a kind of natural coconut-beer milk, this coconut-beer milk contains:

Concentrate Coconut Juice 40-65% (weight)

Beer 30-55% (weight)

Water 0-30% (weight)

Also can contain sugar and emulsifying agent in this coconut-beer milk.

For preparing natural coconut-beer milk of the present invention, adopt following steps:

(1) get 30-55 part beer, iso-electric point to the pH value of regulating described beer with alkali metal weak or alkali is 6.8-7.0;

(2) the concentrated Coconut Juice of adding 40-65 part in the beer of the intact iso-electric point of above-mentioned accent, 0-30 part water, and emulsifying agent obtain a beer, Coconut Juice mixture;

(3) in beer that step (2) obtains, Coconut Juice mixture, add sugar to regulate pol;

(4) fully stir beer, the Coconut Juice mixture that above-mentioned accent finishes pol;

(5) beer after the heated and stirred, Coconut Juice mixture are to 80-100 ℃, at 220kg/cm ²Pressure under homogeneous;

(6) beer that step (5) is obtained, Coconut Juice mixture are incubated at 78-90 ℃, carry out can, seal, and sterilize 20 minutes under 120 ℃ of conditions then, are cooled to 38 ℃, check, packing.

Thus, promptly obtain the natural coconut-beer milk product.

Make the used concentrated Coconut Juice of natural coconut-beer milk and can take from the bright coconut Normal juice that the method for Chinese patent 89104968.1 records is made.Used beer requires its ethanol content to be less than or equal to 8.0%.

When making coconut-beer milk, at first will regulate the iso-electric point of beer, make its pH value reach 6.8-7.0, this pH value is near the pH value of Coconut Juice, thus in this solution mixed coconut Normal juice, can not cause the albumen precipitation in the Sucus Cocois.

Regulate the beer iso-electric point and can adopt alkali metal weak or alkali, as a kind of its combination in yellow soda ash, sodium bicarbonate, sodium hydroxide, potassium hydroxide, tertiary sodium phosphate, Sodium phosphate dibasic, Sodium hexametaphosphate 99, Trisodium Citrate, lime carbonate, the calcium lactate.

The add-on of emulsifying agent is the 0.04%-0.8% of this mixture total weight amount in beer, Coconut Juice mixture, and sugar degree regulation is to 8.0-9.0, and the amount of sugar accounts for the 6.0-12.0% of mixture total weight amount.

When concentrated coconut juice juice, water and emulsifying agent being added in the beer of regulating iso-electric point, also can add other compositions on demand, as seasonings and stablizer etc.

In addition, also available coconut essence, Oleum Cocois, Sucus Cocois or coconut powder replace natural coconut palm juice, replace beer with beer flavor or hops, are prepared into coconut-beer milk as stated above with the concentrated coconut juice juice and the beer of these preparation of raw material.

The invention solves the uniform mixing problem of high protein type beverage and beer-like beverage, prepared natural coconut-beer milk is nutritious, and its juice is off-white to light beige, is rich in gloss, uniformity; Have due flavour of coconut and beer institute itself and smell, give off a strong fragrance, coordination and free from extraneous odour, and good mouthfeel.

Describe the present invention by the following examples in detail.Embodiment 1 preparation 25kg natural coconut-beer milk prescription is as follows:

Raw material weight natural coconut inspissated juice 12.5kg beer 10kg white sugar 1.80kg yellow soda ash 22.5g Sodium hexametaphosphate 99 0.2g sodium caseinate food grade 40g monosodium glutamate 1.0g mineral water 0.7kg

Employed natural coconut inspissated juice is for adopting the prepared natural coconut raw material of preparation natural coconut palm juice method of Chinese patent 89104968.1 records in the present embodiment.Beer is commercially available beer.

Concrete method for making is as follows:

With 200 gram mineral water dissolving yellow soda ash and Sodium hexametaphosphate 99s, join in the beer, in order to regulate the iso-electric point of beer, to the pH value be 6.8-7.0, add concentrated coconut juice juice then and with other additives of mineral water dissolved, as sodium caseinate food grade (as emulsifying agent), monosodium glutamate (as seasonings, to increase delicate flavour), add remaining mineral water and carry out sugar degree regulation with white sugar again, to pol be 8.0-9.0.After above-mentioned mixed solution fully stirs, be heated to 80-100 ℃, with the clarifixator employing 220kg/cm of JBG25-25 ²The pressure homogeneous.Be incubated 78-90 ℃ and carry out can, seal, with 120 ℃ minutes condition sterilization, be cooled to 38 ℃ then.Obtain 25 kilograms of natural coconut-beer milks.It is as follows that embodiment 2-4 prepares 25kg natural coconut-beer milk prescription:

Embodiment 2 embodiment 3 embodiment, 4 raw materials (weight) natural coconut inspissated juice 14kg 16kg 10kg beer 9.0kg 7.5kg 7.5kg white granulated sugar 1.65kg 1.50 1.70kg casein-sodium 20g 24g 14g monosodium glutamate 1.0g 1.0g 1.0g natrium citricum 8.0g 8.0g 6.8g sodium carbonate 16.0g 16g 13g tertiary sodium phosphate 0.6g 0.6g 4.5g locust bean gum 1.0g 1.0g 1.0g mineral water 0.35kg 0 5.8kg

Wherein, locust bean gum is a stablizer.

Working method is with embodiment 1.Obtain the 25kg natural coconut-beer milk.Experimental example 1-4

To after storing in 9 months, observe and taste by the natural coconut-beer milk that embodiment 1-4 makes.Observations is listed in table 1; 10 good mouthfeels of thinking four kinds of coconut-beer milks after commenting the wine teacher to taste have the fragrant and natural coconut perfume (or spice) of beer concurrently.

Table 1 observations

Numbering observations embodiment 1 uniformity is rice white, and glossy embodiment 2 uniformities are light beige, and are glossy.Embodiment 3 is even, is light beige.Embodiment 4 is even, is rice white.Experimental example 5

The product that embodiment 1 is made carries out quality test, and getting its protein content is 0.85%, and lipid content is 2.05%.Embodiment 5

Replace natural coconut palm juice with coconut essence or Oleum Cocois or coconut (juice) powder, replace beer with beer flavor or hops, by the method for embodiment 1 produce coconut-beer milk.

Claims

1, a kind of coconut-beer milk is characterized in that, contains concentrated Coconut Juice, beer and water in this coconut-beer milk, and three's weight ratio is for concentrating Coconut Juice: beer: water is 40-65: 30-55: 0-30; This coconut-beer milk also contains sodium caseinate food grade and sugar; Wherein, to concentrate the gross weight of Coconut Juice, beer and water and sodium caseinate food grade, the amount of sodium caseinate food grade is 0.04-0.8wt%, and the content of sugar is to make the pol of coconut-beer milk reach the amount of 8.0-9.0.

2, coconut-beer milk as claimed in claim 1 is characterized in that, described concentrated Coconut Juice is natural bright coconut Normal juice.

As the coconut-beer milk of claim 1 or 2, it is characterized in that 3, the ethanol content of described beer is less than or equal to 8.0%.

4, a kind of manufacture method of coconut-beer milk as claimed in claim 1 is characterized in that this method comprises the steps:

(1) get the beer of 30-55 weight part, iso-electric point to the pH value of regulating described beer with alkali metal weak or alkali is 6.8-7.0;

(2) in the beer of the intact iso-electric point of above-mentioned accent, add the concentrated Coconut Juice of 40-65 weight part, the water and the sodium caseinate food grade of 0-30 weight part, wherein, the usage quantity of sodium caseinate food grade accounts for beer, concentrates the 0.04-0.8% of Coconut Juice, water and sodium caseinate food grade gross weight, obtains beer-Coconut Juice mixture;

(3) in beer-Coconut Juice mixture that step (2) obtains, add sugar with sugar degree regulation to 8.0-9.0;

(4) fully stir beer-Coconut Juice mixture that above-mentioned accent finishes pol;

(5) beer after the heated and stirred-Coconut Juice mixture is to 80-100 ℃, at 220kg/cm ²Pressure under homogeneous;

(6) beer behind the homogeneous-Coconut Juice mixture insulation is carried out can at 78-79 ℃, seals, and sterilizes 20 minutes under 120 ℃ of conditions then, is cooled to 38 ℃, check, packing.

5, method as claimed in claim 4 is characterized in that: the ethanol content of described beer is less than or equal to 8.0%.

6, as the method for claim 4 or 5, it is characterized in that: described concentrated Coconut Juice is natural bright Coconut Juice Normal juice.

7, method as claimed in claim 4 is characterized in that: the alkali metal weak of described adjusting beer iso-electric point or alkali are a kind of or its combination in yellow soda ash, sodium bicarbonate, sodium hydroxide, potassium hydroxide, tertiary sodium phosphate, Sodium phosphate dibasic, Sodium hexametaphosphate 99, Trisodium Citrate, lime carbonate, the calcium lactate.