CN1047614A - Replace coconut to make the method for milk beverage with coconut oil - Google Patents
Replace coconut to make the method for milk beverage with coconut oil Download PDFInfo
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- CN1047614A CN1047614A CN 90104222 CN90104222A CN1047614A CN 1047614 A CN1047614 A CN 1047614A CN 90104222 CN90104222 CN 90104222 CN 90104222 A CN90104222 A CN 90104222A CN 1047614 A CN1047614 A CN 1047614A
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Abstract
The present invention relates to replace coconut to make the method for milk beverage with coconut oil.Adopt the primary raw material of coconut oil as milk beverage; the auxilliary active material of forming by protein (preferably coconut protein) and phosphatide etc. that adds; handle the active compound interface diaphragm of high tenacity that formation has blocking-up grease oxidation rancid and the effect of electric screen barrier through mixing pre-emulsification and micro-gasification process; make emulsion keep stable; dispersed fat ball diameter of particle is accounting for more than 75% below 2 microns in the emulsion; with raw materials such as thickener, emulsifying agent, flavor enhancement, fruit, can be made into desirable various local flavor milk beverage as assistant.
Description
The present invention relates to a kind of method that replaces all or part of coconut manufacturing milk beverage with coconut oil (Coconut oil).
In recent years, coconut milk beverage goes on the market in succession, and the emulsion constituent of this series products owing to contain abundant coconut oil, has been given pure children sliding mouthfeel and peculiar taste, is subjected to extensive welcome.People know that for a long time coconut generally needs 12 months Zi the maturation of being pollinated, and the coconut after plucking is very easily rotten, freshness date less than two months, and factory is subjected to the puzzlement that raw material does not scoop out throughout the year, and production is severely limited.Many underdone coconuts are used as the raw material use by a large amount of the harvesting, because the coconut oil content of prematurity coconut is few, this series products local flavor is dull, has a false reputation.Therefore, people are attempting coconut is carried out fresh-keeping research to solve raw material supply problem all the year round always.
Chemical analysis results shows that coconut contains coconut oil up to 35%, and protein is about 3.5%, remaining a spot of sugar, cellulose, vitamin and inorganic elements.As everybody knows, produce milk beverage and mainly utilized abundant coconut oil and the coconut protein of content in the coconut.If can solve effectively coconut oil in water even dispersion and keep emulsion-stabilizing and be difficult for oxidative rancidity, can realize adopting coconut oil and coconut protein to replace coconut to produce the imagination of milk beverage.Based on this motivation and design, finished the present invention.
The inventor has found that, the active material of forming by native protein (preferably coconut protein), can form the interfacial film of oil-in-water fat globule effectively and obtain the uniform emulsion of the good emulsus of decentralization, and keep profit not separate within a certain period of time.If the active material of forming by native protein (preferably coconut protein) and phosphatide; not only has the effect of electric screen barrier; and to being dispersed in as the coconut oil in the water of continuous phase with miniaturization droplet form; can evenly clad and form the active compound interface diaphragm of high tenacity effectively; therefore; can control the generation of free radical and block the chain reaction of Oxidation of Fat and Oils, and have enough electrostatic repulsions and stop little fatty globule to merge and keep emulsion-stabilizing.This phenomenon in fact can become with coconut oil and replaces the dominant mechanism that all or part of coconut is produced a kind of milk beverage of the emulsion-stabilizing that is rich in coconut oil.It is reported, about 1.3 hundred million mu of world's coconut cultivated area, 40,000,000,000 of coconut annual productions, resource is very abundant.If coconut is processed into is convenient to way far away transportation and coconut oil and coconut protein that can long term storage, both can solve the raw material supply problem of coconut milk beverage whole year production effectively, improve the like product quality; Can be implemented in the hope that each corner, the world produces milk beverage again easily, for the mankind increase new food resource.
The present invention proposes a kind ofly to replace the method for all or part of coconut as the primary raw material of milk beverage with coconut oil.This milk beverage has the good emulsus character of similar natural cow's milk, and emulsion is even, and the plentiful exquisiteness of mouthfeel is nutritious, even finished product is at room temperature deposited and also still kept uniform and stable, no water-oil separating and grease oxidation rancid phenomenon under germ-free condition.In the narration of patent specification of the present invention, although generally only mentioning with coconut oil replaces coconut to make milk beverage, but should be appreciated that, fruit, vegetables, beans, edible mushroom, nut, coffee, cocoa and other similarly as cow's milk etc. all can be used as the batching use of milk beverage flavour product, also can add woody plant and fumet and sugar, salt and burnt sugar coloring etc. that seasoning is used on demand, make desirable various local flavor milk beverage.
Craft technical feature of the present invention is: replace the primary raw material of all or part of coconut as milk beverage with coconut oil (Coconut oil), the auxilliary protein (preferably coconut protein) that forms oil-in-water fat globule interfacial film when helping emulsification that adds can obtain the uniform emulsion of the good emulsus of decentralization; Add the active material of forming by protein (preferably coconut protein) and phosphatide if assist, can form the active compound interface diaphragm of the high tenacity of blocking grease oxidation rancid and having the effect of electric screen barrier, make emulsion keep the stable good to eat taste that reaches.If desired, can help with natural food materials such as thickener, emulsifying agent, flavor enhancement and fruit, vegetables, beans, edible mushroom, nut, coffee, cocoa and cow's milk according to the purpose of product design, make desirable various local flavor milk beverage product, and help improveing emulsion denseness, local flavor and institutional framework.Technique process of the present invention is as follows: add a certain amount of water by the product design desired concn and mix the processing of pre-emulsification and micro-gasification process with above-mentioned material; Coconut oil, protein and phosphatide add when being preferably in mixing of materials, and the interpolation order of other material can be preposition arbitrarily, put the back or gradation adds.If after mixing the processing of pre-emulsification and micro-gasification process, carry out degassing process, can obtain the longer more stable emulsion of storage life.Mix pre-emulsified technological temperature and should or be preferably in 80 ℃ at 10～100 ℃, mixing pre-emulsifier unit can be with common mixing and blending machine or other mixing arrangement, rotating speed can be 20～25000 rev/mins, is generally 3000 rev/mins, incorporation time with the abundant mixing of material for well; The micro-gasification process treatment temperature can be 20～100 ℃ or be preferably in 80 ℃, and is too high as emulsion temperature, can adopt refrigerating work procedure; The micro-gasification process treating apparatus can be with common homogenizer or other micro-gasification process treating apparatus, and pressure can be 80～20000 pounds/square inch, is generally 7000 pounds/square inch, should decide or handles through homogeneous repeatedly on various device performances.If use stirring-type emulsifier, rotating speed can be 1500～40000 rev/mins.Under certain conditions, mixing this procedure of pre-emulsification may be incorporated in the micro-gasification process treatment process.If it is oversize that the storage life of emulsion does not need, degassing process can be removed from.Through the emulsion that micro-gasification process is handled, aqueous phase dispersed fat ball diameter of particle is accounting for more than 75% below 2 microns.Emulsion is through pasteurization or high-temperature sterilization, packing (can be sterilization of packing back or sterilization back packing), can be made into maintenance emulsion-stabilizing in the different storage lives and do not have the milk beverage of grease oxidation rancid phenomenon.The product of making by this method local flavor, tissue, outward appearance, mouthfeel and stable aspect can with compare favourably with the high-quality milk beverage of bright coconut as raw material production, and can obtain the product that fat content in the emulsion is higher, sample more fragrant cunning.
The coconut oil that this method proposes comprises and squeezes from whole coconut or separate the common coconut oil that obtains.Preferably treated refining coconut oil, cochin oil, diet of coconut oil, hydrogenated coconut oil or carry the coconut oil of processing through branch.Can select for use one or two or more kinds to mix uses.As the inventive method constituent, the addition of coconut oil is 0.5～20%(weight ratio of milk beverage finished weight).
The protein that this method proposes comprises coconut protein, also can be the sodium salt of vegetable protein, animal protein and above-mentioned protein and hydrolysate and through the refining albumen of purification processes.Coconut protein is meant the coconut protein that the method with common separation and Extraction obtains or the coconut protein or commodity coconut milk powder, the coconut skimmed milk powder etc. that adopt coconut wet method processing technology ultrafiltration to extract from the degreasing coconut milk from coconut.Vegetable protein comprises soybean protein, wheat gluten, rice protein, peanut protein, zein, sesame protein, rapeseed protein, potato protein, leaf protein, algae protein etc.Animal protein comprises egg protein, milk whey protein, lactoalbumin, lactoglobulin, casein, mycoprotein etc.Can select for use one or two or more kinds to mix uses.As the inventive method constituent, the addition of protein is 0.1～20%(weight ratio of milk beverage finished weight).Under certain conditions, also can adopt the protein source raw material of above cited un-extracted directly to use as protein related among the present invention.
The phosphatide that this method proposes is based on lecithin, and contains a small amount of cephalin, lipositol and glycophospholipin or preferably adopt refining high purity lecithin.Consumption is 0.0001～1.5%(weight ratio of milk beverage finished weight).
The kind that thickener can Gong be selected for use is exemplified below: marine alga propylene glycol ester, alginates, carragheen, guar gum, xanthan gum, bassora gum, Arabic gum, sesbania gum, edible gelatin, pectin, agar, locust bean gum, prestige Luo Zi glue, Karaya Gum, methylcellulose, carboxymethyl cellulose, ethyl cellulose, HYDROXY PROPYL METHYLCELLULOSE and microcrystalline cellulose, starch and sodium carboxymethyl starch etc.Can select for use one or two or more kinds to mix uses.According to the purpose and the needs of product design, the consumption of thickener is 0.0001～3%(weight ratio of milk beverage finished weight), in some cases, also can remove the use thickener from.
The kind that emulsifying agent can Gong be selected for use is exemplified below: sorbitan monostearate, sorbitol anhydride tristearate, sorbitan mono-oleic acid ester, single palmitic acid sorb glucosides ester, Emulsifier LT-60M, polyoxyethylene sorbitol acid anhydride monoleate, xylitol acid anhydride single-hard ester acid ester, glycerin monostearate, palmitic acid glyceric acid, sucrose fatty ester, hydrogenated rosin glyceride, propylene glycol ester etc.According to the purpose and the needs of product design, these emulsifying agents can use separately, also can select for use to mix more than two kinds and use.The consumption of emulsifying agent is 0.00001～0.5%(weight ratio of milk beverage finished weight), in some cases, also can remove the use emulsifying agent from.
Flavor enhancement comprises sweetener, acid, flavouring agent and is flavor agent etc.As compound sugar, maltose, sucrose, glucose, beet sugar, fructose, fruit glucose, maltitol, isomerizing lactose, stevioside, citric acid, tartaric acid, malic acid, acetic acid, lactic acid, phosphoric acid, essence and flavoring agent, sodium glutamate, natrium citricum, sodium chloride, potassium chloride, sodium phosphate etc.According to the purpose and the needs of product design, select for use one or two or more kinds to mix and use.The consumption of flavor enhancement is 0.0001～20%(weight ratio of milk beverage finished weight), in some cases, also can remove the use flavor enhancement from.
Fruit, vegetables, beans, edible mushroom, nut, coffee, cocoa, cow's milk etc. are called for short natural food materials such as fruit in patent specification of the present invention and claims.If special circumstances are then listed natural food materials such as concrete title, fruit and can be selected for use one or two or more kinds to mix and use according to the purpose and the needs of product design.Consumption is 0.1～20% of a milk beverage finished weight.
According to the product design desired concn, the consumption of water is 70～98%(weight ratio of milk beverage finished weight).
Handle the apparatus relate to about mixing pre-emulsification and micro-gasification process, the equipment that can Gong select for use is exemplified below: mixer, chuck heat agitating device, emery wheel water mill, colloid mill, refiner, homogenizer, two-stage homogenizer, stirring-type emulsifier, vacuum stirring emulsifier unit etc.
Mean common apparatus about pasteurization, high-temperature sterilization, ultra high temperature short time sterilization, cooling, the degassing, packing, Tetrapack aseptic packaging, as pasteurization machine or high temperature, short time sterilizer, sterilising temp is from 68～125 ℃, 30 minutes～3 seconds time; High-temperature sterilization unit or autoclaving still, sterilising temp be from 100～130 ℃, 40～10 minutes time; Ultra high temperature short time sterilization machine (UHT), 130～149 ℃ of sterilising temps, 1 minute～3 seconds time; General heat exchanger, condenser pipe; General degasser, vacuum 450～760 millimetress of mercury; General two, built-up tin bottle placer, vial bottle placer, compound membrane bag packing machine, hundred sharp collation package machines, other type of package machine, Tetrapack sterile packaging machine (TBA) etc.
Material that process of the present invention adopts and proportioning can be:
One. coconut oil 0.5～20%, protein 0.1～20%, water 70～98%.
Two. natural food material 0.1～20%, water 70～98% such as coconut oil 0.5～20%, protein 0.1～20%, flavor enhancement 0.00001～20%, fruit.
Three. natural food material 0.1～20%, water 70～98% such as coconut oil 0.5～20%, protein 0.1～20%, thickener 0.0001～3%, emulsifying agent 0.0001～0.5%, flavor enhancement 0.0001～20%, fruit.
Four. coconut oil 0.5～20%, protein 0.1～20%, phosphatidase 10 .0001～1.5%, water 70～98%.
Five. natural food material 0.1～20%, water 70～98% such as coconut oil 0.5～20%, protein 0.1～20%, phosphatidase 10 .0001～1.5%, flavor enhancement 0.0001～20%, fruit.
Six. natural food material 0.1～20%, water 70～98% such as coconut oil 0.5～20%, protein 0.1～20%, phosphatidase 10 .0001～1.5%, thickener 0.0001～3%, emulsifying agent 0.0001～0.5%, flavor enhancement 0.0001～20%, fruit.
Example one, the following raw material production low fat milk beverage of employing: 0.6% refining coconut oil, 2.3% protein, 0.005% phosphatide, 0.002% carragheen, 10% sucrose, 87% water.Above material input is had chuck heats in the agitating device (2000 rev/mins of rotating speeds), fully stir and emulsion is heated to 85 ℃, thereafter, with homogenizer homogeneous under 8000 pounds/square inch, emulsion enters UHT sterilization and TBA packing after the degassing, product was deposited three months under normal temperature, emulsion-stabilizing, no water-oil separating and grease oxidation rancid phenomenon, excellent flavor.
Example two, the following raw material of employing are produced milk beverage: 3.5% cochin oil, 2% coconut protein, 0.04% phosphatide, 11% fruit glucose, 85% water.Above material input is had chuck heats in the agitating device (3000 rev/mins of rotating speeds), stir and emulsion is heated to 80 ℃, thereafter, with two-stage homogenizer homogeneous under 8000/4000/ pound/square inch respectively, triplicate, emulsion enter UHT sterilization and TBA packing after the degassing.Product is not found water-oil separating and grease oxidation rancid phenomenon, emulsion-stabilizing, excellent flavor after depositing four months under the normal temperature.On inspection, aqueous phase dispersed fat ball diameter of particle is accounting for more than 90% below 2 microns.
Example three, the following raw material of employing are produced coconut milk beverage: 2% hydrogenated coconut oil, 5% fresh coconut flesh, 1.8% protein, 0.045% phosphatide, 0.2% sodium alginate, 10% fructose and sucrose mixture, 0.01% potassium chloride, 85% water.Coconut meat pressed behind the juice drops in the mixer, add after water is heated to 95 ℃, under 10000 rev/mins, fully stir evenly pre-emulsification with above material, emulsion through homogenizer respectively under 7000/8000 pound/square inch through second homogenate.Tinning is through the sterilization of autoclaving still, cooling.Product is deposited under normal temperature and half a year do not occurred the water-oil separating phenomenon, and the pure children of milk is sliding, do not occur spoiled by rancid oil or fat, excellent flavor.
Example four, the following raw material of employing are produced light milk beverage: 4.8% diet of coconut oil, 2.5% coconut protein, 0.005% bassora gum, 0.001% sodium carboxymethylcellulose, 92% water.Above material is dropped in the homogenizer, and water is heated to 90 ℃, abundant stirring and emulsifying under 20000 rev/mins, and thereafter, emulsion enters the sterilization of high temperature, short time sterilizer, and the dress milk churn is drunk for dining room, restaurant, hospital's breakfast.Light milk beverage emulsion is even, and the mouthfeel children is sliding, excellent flavor.Arbitrarily sugaring or not sugaring are drunk.
Example five, the following raw material of employing are produced coconut coffee milk beverage: 5% hydrogenated coconut oil, 0.5% coconut fruit juice, 4% protein, 0.1% phosphatide, 0.01% Arabic gum, 0.001% glycerin monostearate and sorbitol anhydride list grease mixture 9% sucrose, 3% coffee extract solution, 0.2% burnt sugar coloring, 80% water.Above material is dropped in the container, add and manually stir behind the boiling water or be stirred to the formation colostrum with mixer, thereafter, emulsion fat globule under 70 ℃, 40000 rev/mins vacuum stirring emulsifier units obtains good miniaturization and handles cooling.Emulsion enters UHT sterilization and TBA packing.Product is deposited half a year under normal temperature, do not find water-oil separating and the fat oxidation phenomenon of becoming sour, and is with rich flavor, best in quality.
Example six, the following raw material production blending milk beverage of employing: 5.5% refining coconut oil, 3.8% protein, 0.08% phosphatide, 0.01% natural perfume material, 90% water.Above material is dropped in the mixer, water is heated to 70 ℃ and fully stirs evenly pre-emulsification under 2500 rev/min, emulsion be warming up to 80 ℃ through homogenizer respectively under 5000/6000/7000 pound/square inch through three homogeneous, aqueous phase dispersed fat ball diameter of particle is accounting for more than 98% below 2 microns.Thereafter, emulsion is through the sterilization of high temperature, short time sterilizer, and dress milk churn or in bulk or vial or hundred Li Bao sell for dining room, restaurant, hospital, cold drink shop as pasteurization milk beverage.Emulsion also can add sugar or fruit juice by individual taste hobby, and local flavor is better.
Example seven, the following raw material of employing are produced the local flavor coconut palm breast of cooling drink dilution usefulness: 13% refining coconut oil, 10% protein, 0.2% phosphatide, 0.01% glycerin monostearate, 0.05% Arabic gum, 3% sodium glutamate, natrium citricum, maltose mixture, 2% nut extract, 73% water.Above material (sodium glutamate, natrium citricum and part water add when staying homogeneous) is dropped in the colloid mill, carry out homogenate under 10000 rev/mins, emulsion is warming up to 80 ℃, repeats the homogeneous secondary down for 10000 pounds/square inch through high pressure homogenizer.Through pasteurize or autoclaving still sterilization after tinning, can be for cold drink shop's preparation superior flavor coconut palm breast or as preparation ice cream raw material.Product normal temperature after the sterilization was preserved three months down, did not find the water-oil separating phenomenon and the oxidation of becoming sour, and is best in quality.
Example eight, the following raw material of employing are produced dense coconut juice: 20% hydrogenated coconut oil, 1% coconut fruit juice, 14% protein, 1% phosphatide, 0.1% Arabic gum, 0.1% sorbitan monostearate, 0.2% citric acid, sodium chloride, sodium phosphate mixture, 62% water.Above material is dropped in the colloid mill, carry out the pre-emulsification of homogenate at 5000 rev/mins, emulsion is warming up to 85 ℃ after milling, and thereafter, repeats homogeneous four times respectively with the two-stage homogenizer under 6000/3000 pound/square inch.Emulsion enters UHT sterilization and TBA packing after the degassing.After product is deposited half a year at normal temperatures, do not find water-oil separating and fat rancidity phenomenon, emulsion-stabilizing is fragrant sliding fine and smooth, with rich flavor; Product is suitable for family's modulation coconut milk or the cooling drink uses as raw material, and is of many uses
Claims (13)
1, a kind of method that replaces coconut manufacturing milk beverage with coconut oil, it is characterized in that adopting the primary raw material of coconut oil as milk beverage, the auxilliary fatty globule interfacial film material of forming by protein that adds, add a certain amount of water and mix the processing of pre-emulsification and micro-gasification process with above-mentioned material, after sterilizing, obtain the uniform milk beverage of emulsion; Dispersed fat ball diameter of particle is accounting for more than 75% below 2 microns in the emulsion.
2, a kind ofly as claimed in claim 1ly replace coconut to make the method for milk beverage, it is characterized in that to assist and add phosphatide self-faced active material with coconut oil.
3, a kind of as claim 1,2 described methods with coconut oil replacement coconut manufacturing milk beverage, it is characterized in that adding seasoning matter is thickener, emulsifying agent, flavor enhancement.
4, a kind of as claim 1,2, the 3 described methods that replace coconut manufacturing milk beverage with coconut oil, it is characterized in that adding seasoning matter is natural food materials such as fruit, vegetables, beans, edible mushroom, nut, coffee, cocoa and cow's milk, makes desirable various local flavor milk beverage product.
5, a kind of as claim 1,2,3,4 described methods with coconut oil replacement coconut manufacturing milk beverage, when it is characterized in that mixing the processing of pre-emulsification and micro-gasification process, mixing pre-emulsified technological temperature is 10～100 ℃, is generally 80 ℃; Mixing pre-emulsifier unit can be common mixing and blending machine or other mixing arrangement, and rotating speed can be 20～25000 rev/mins, is generally 3000 rev/mins; The technological temperature that micro-gasification process is handled is 20～100 ℃, is generally 80 ℃; The micro-gasification process treating apparatus can be common homogenizer or other micro-gasification process treating apparatus, and as homogenizer, pressure can be 80～20000 pounds/square inch, is generally 7000 pounds/square inch, and emulsion can be through repeatedly homogeneous processing; If use stirring-type emulsifier, rotating speed can be 1500～40000 rev/mins.
6, a kind of as claim 1,2,3,4, the 5 described methods that replace coconut manufacturing milk beverage with coconut oil, it is characterized in that after mixing the processing of pre-emulsification and micro-gasification process, carrying out degassing process, degassing vacuum can be 450～760 millimetress of mercury, is generally 740 millimetress of mercury.
7, a kind of as claim 1,5,6 described methods with coconut oil replacement coconut manufacturing milk beverage, it is characterized in that the proportioning of used material is (pressing finished product milk beverage weight ratio):
Coconut oil 0.5～20%
Protein 0.1～20%
Water 70～98%
8, a kind of as claim 1,3,4,5,6 described methods with coconut oil replacement coconut manufacturing milk beverage, it is characterized in that the proportioning of used material is (pressing finished product milk beverage weight ratio):
Coconut oil 0.5～20%
Protein 0.1～20%
Flavor enhancement 0.0001～20%
Natural food materials such as fruit 0.1～20%
Water 70～98%
9, a kind of as claim 1,3,4,5,6 described methods with coconut oil replacement coconut manufacturing milk beverage, it is characterized in that the proportioning of used material is (pressing finished product milk beverage weight ratio):
Coconut oil 0.5～20%
Protein 0.1～20%
Thickener 0.0001～3%
Emulsifying agent 0.0001～0.5%
Flavor enhancement 0.0001～20%
Natural food materials such as fruit 0.1～20%
Water 70～98%
10, a kind of as claim 1,2,5 described methods with coconut oil replacement coconut manufacturing milk beverage, it is characterized in that the proportioning of used material is (pressing finished product milk beverage weight ratio):
Coconut oil 0.5～20%
Protein 0.1～20%
Phosphatidase 10 .0001～1.5%
Water 70～98%
11, a kind of as claim 1,2,5,6 described methods with coconut oil replacement coconut manufacturing milk beverage, it is characterized in that the proportioning of used material is (weight ratio of finished product milk beverage):
Coconut oil 0.5～20%
Protein 0.1～20%
Phosphatidase 10 .0001～1.5%
Water 70～98%
12, a kind of as claim 1,2,3,4,5,6 described methods with coconut oil replacement coconut manufacturing milk beverage, it is characterized in that the proportioning of used material is (weight ratio of finished product milk beverage):
Coconut oil 0.5～20%
Protein 0.1～20%
Phosphatidase 10 .0001～1.5%
Flavor enhancement 0.0001～20%
Natural food materials such as fruit 0.1～20%
Water 70～98%
13, a kind of as claim 1,2,3,4,5,6 described methods with coconut oil replacement coconut manufacturing milk beverage, it is characterized in that the proportioning of used material is (weight ratio of finished product milk beverage):
Coconut oil 0.5～20%
Protein 0.1～20%
Phosphatidase 10 .0001～1.5%
Thickening agents 0.0001～3%
Emulsifying agent 0.0001～0.5%
Flavor enhancement 0.0001～20%
Natural food materials such as fruit 0.1～20%
Water 70～98%
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 90104222 CN1013636B (en) | 1990-06-06 | 1990-06-06 | Making milk beverage with coconut oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 90104222 CN1013636B (en) | 1990-06-06 | 1990-06-06 | Making milk beverage with coconut oil |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1047614A true CN1047614A (en) | 1990-12-12 |
| CN1013636B CN1013636B (en) | 1991-08-28 |
Family
ID=4878456
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 90104222 Expired CN1013636B (en) | 1990-06-06 | 1990-06-06 | Making milk beverage with coconut oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1013636B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103005552A (en) * | 2012-11-02 | 2013-04-03 | 西华大学 | Preparation method of olive oil drink |
| CN103237455A (en) * | 2010-08-25 | 2013-08-07 | 株式会社明治 | Lactic drink having good flavor and good physical properties and method for producing same |
| CN106889202A (en) * | 2017-02-23 | 2017-06-27 | 唐皓旸 | Middle chain coconut palm intelligence dew |
| CN108813269A (en) * | 2018-06-12 | 2018-11-16 | 广州市糖匠食品有限公司 | A kind of the beverage opacifiers and preparation method of coconut flavor |
-
1990
- 1990-06-06 CN CN 90104222 patent/CN1013636B/en not_active Expired
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103237455A (en) * | 2010-08-25 | 2013-08-07 | 株式会社明治 | Lactic drink having good flavor and good physical properties and method for producing same |
| CN103237455B (en) * | 2010-08-25 | 2015-05-06 | 株式会社明治 | Lactic drink having good flavor and good physical properties and method for producing same |
| CN103005552A (en) * | 2012-11-02 | 2013-04-03 | 西华大学 | Preparation method of olive oil drink |
| CN106889202A (en) * | 2017-02-23 | 2017-06-27 | 唐皓旸 | Middle chain coconut palm intelligence dew |
| CN108813269A (en) * | 2018-06-12 | 2018-11-16 | 广州市糖匠食品有限公司 | A kind of the beverage opacifiers and preparation method of coconut flavor |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1013636B (en) | 1991-08-28 |
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| GR02 | Examined patent application | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |