CN104886691A - Coconut juice drink and producing method thereof - Google Patents
Coconut juice drink and producing method thereof Download PDFInfo
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- CN104886691A CN104886691A CN201510335503.9A CN201510335503A CN104886691A CN 104886691 A CN104886691 A CN 104886691A CN 201510335503 A CN201510335503 A CN 201510335503A CN 104886691 A CN104886691 A CN 104886691A
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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
-
- 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
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
Abstract
The invention provides a coconut juice drink. A formula comprises components in parts by weight as follows: 25 parts of coconut meat, 8 parts of sugarcane juice, 3 parts of fresh eggs and the balance of coconut juice. The drink has the benefits as follows: firstly, the nutritional value is high, and the absorbing effect is improved; secondly, the drink tastes good, advantages of the sugarcane juice and the coconut juice are combined, and the astringent taste of the coconut juice is effectively adjusted by the sugarcane juice; thirdly, no preservative is added, but the shelf life is long.
Description
Technical field
The present invention relates to coconut milk beverage technical field, specifically refer to that one is of high nutritive value, mouthfeel is good, does not add anticorrisive agent and shelf-life Coconut Juice beverage of a specified duration and preparation method thereof.
Background technology
Coconut is the important woody industrial crops in torrid areas, food energy crop and landscape plant, is also the important component part being only second to natural rubber in current tropical processing of farm products, plays an important role in Hainan Province's economic development.And coconut milk is as modal coconut beverage series products, be with fresh coconut meat for raw material, through squeezing the juice, the novel plant protein beverage of emulsification, allotment, homogeneous, filling and sterilizing.Contain the abundant mineral matter such as carbohydrate, fat, protein, vitamin, potassium, magnesium and the trace element of multiple needed by human, tool inducing diuresis to reduce edema, strengthen strength, expanding blood volume, skin care, the effects such as conditioning skin and losing, market demand is also increasing.
But in coconut milk processing industry, brand is mixed and disorderly in recent years, homogeneity serious, lack the problems such as innovation highlights day by day, common common coconut milk and coconut-meat can not meet the consumption demand of people.And along with people's consumption idea is to the transformation of green type and health type, enrich product category, the consumption choice increasing people becomes inexorable trend.
Summary of the invention
The present invention is directed to above problem, provide one to be of high nutritive value, mouthfeel is good, does not add anticorrisive agent and shelf-life Coconut Juice beverage of a specified duration and preparation method thereof.
A kind of Coconut Juice beverage, formula comprises coconut meat, coconut palm water, sugar-cane juice, fresh egg, glycerin monostearate, carragheen and hydroxypropyl PASELLI EASYGEL; In every 100 weight portions, each constituent content is: the coconut palm water of coconut meat 25 parts, sugar-cane juice 8 parts, 3 parts, fresh egg, glycerin monostearate 0.15 part, carragheen 0.01 part, hydroxypropyl PASELLI EASYGEL 0.3 part and surplus.
Preference: fresh egg is pigeon eggs.
Make a method for Coconut Juice beverage, the method comprising the steps of:
The first step: by 3 parts, fresh egg, shell and beat eggs, after stirring 10 minutes by yolk and egg white eggbeater, add 15 parts, coconut palm water to be uniformly mixed again, be progressively heated to 85 DEG C-88 DEG C with jacket steam, then heat after 15 minutes, be cooled to 60 DEG C, pump into material-compound tank after filtering;
Second step: coconut meat 25 parts is joined coconut palm slurry and squeeze the juice in production equipment, after coconut meat being ground, squeezes the juice, filtering, homogenate is got in above-mentioned material-compound tank, stir 15 minutes;
3rd step: change glue, sugar-cane juice 8 parts, hydroxypropyl PASELLI EASYGEL 0.3 part, carragheen 0.01 part, glycerin monostearate 0.15 part are joined the 42.3 parts of coconut palm water high speeds being warming up to 65 DEG C-75 DEG C successively and shear 15 minutes, and plate changes and is cooled to 15 DEG C and squeezes into material-compound tank;
4th step: batching standardization, material-compound tank adds coconut palm water and is settled to 100 parts, material-compound tank holding temperature 15 DEG C ~ 25 DEG C, stirs 5 minutes;
5th step: homogeneous, degassed, is preheating to 60 DEG C-70 DEG C by the Coconut Juice that constant volume is good, pressure 15MPa-20MPa, after be heated to 121 DEG C-137 DEG C sterilization 4-15s, plate changes and is cooled to 15 DEG C and imports high-order cylinders;
6th step: keep 10 DEG C ~ 15 DEG C filling.
Preference: coconut epidermis cleaning, disinfect after, coconut is put into coconut decorticator, after shelling after cleaning coconut meat, selecting, obtain coconut meat and coconut palm water after being separated with coconut palm water by coconut meat, coconut palm water is stored in 2 DEG C-6 DEG C.
Beneficial effect of the present invention is: one is be of high nutritive value, and improves assimilation effect; Two is that mouthfeel is good, in conjunction with the advantage of sugar-cane juice and coconut palm water, allows again sugar-cane juice effectively regulate the astringent taste of coconut palm water; Although three is but that not add the anticorrisive agent shelf-life of a specified duration; Four is drink inner homogeneous, not precipitation, and stability is high.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1, a kind of Coconut Juice beverage, formula comprises coconut meat, coconut palm water, sugar-cane juice, fresh egg, glycerin monostearate, carragheen and hydroxypropyl PASELLI EASYGEL; In every 100 weight portions, each constituent content is: the coconut palm water of coconut meat 25 parts, sugar-cane juice 8 parts, 3 parts, fresh egg, glycerin monostearate 0.15 part, carragheen 0.01 part, hydroxypropyl PASELLI EASYGEL 0.3 part and surplus.
A kind of Coconut Juice beverage, fresh egg is pigeon eggs.
A kind of Coconut Juice beverage, sugar-cane juice passes through sugarcane stripping and slicing, and squeeze and filter obtains.
A kind of Coconut Juice beverage, first removes the peel before sugar-cane juice squeezing.
Make a method for Coconut Juice beverage, the method comprising the steps of:
The first step: by 3 parts, fresh egg, shell and beat eggs, after stirring 10 minutes by yolk and egg white eggbeater, add 15 parts, coconut palm water to be uniformly mixed again, be progressively heated to 85 DEG C-88 DEG C with jacket steam, then heat after 15 minutes, be cooled to 60 DEG C, pump into material-compound tank after filtering;
Second step: coconut meat 25 parts is joined coconut palm slurry and squeeze the juice in production equipment, after coconut meat being ground, squeezes the juice, filtering, homogenate is got in above-mentioned material-compound tank, stir 15 minutes;
3rd step: change glue, sugar-cane juice 8 parts, hydroxypropyl PASELLI EASYGEL 0.3 part, carragheen 0.01 part, glycerin monostearate 0.15 part are joined the 42.3 parts of coconut palm water high speeds being warming up to 65 DEG C-75 DEG C successively and shear 15 minutes, and plate changes and is cooled to 15 DEG C and squeezes into material-compound tank;
4th step: batching standardization, material-compound tank adds coconut palm water and is settled to 100 parts, material-compound tank holding temperature 15 DEG C ~ 25 DEG C, stirs 5 minutes;
5th step: homogeneous, degassed, is preheating to 60 DEG C-70 DEG C by the Coconut Juice that constant volume is good, pressure 15MPa-20MPa, after be heated to 121 DEG C-137 DEG C sterilization 4-15s, plate changes and is cooled to 15 DEG C and imports high-order cylinders;
6th step: keep 10 DEG C ~ 15 DEG C filling.
Make a method for Coconut Juice beverage, coconut epidermis cleaning, disinfect after, coconut is put into coconut decorticator, after shelling after cleaning coconut meat, selecting, obtain coconut meat and coconut palm water after being separated with coconut palm water by coconut meat, coconut palm water is stored in 2 DEG C-6 DEG C.
Make a method for Coconut Juice beverage, coconut meat is stored in 10 DEG C
Make a method for Coconut Juice beverage, freezer product being placed in 2 ~ 6 DEG C cools.
Make a method for Coconut Juice beverage, sell in the environment of 2 DEG C-6 DEG C, the shelf-life reaches 7 days.
Embodiment 2, a kind of method making Coconut Juice beverage, the method comprising the steps of:
The first step: pigeon eggs 30 kilograms, shells and beats eggs, after yolk and egg white eggbeater are stirred 10 minutes, add 150 kilograms, coconut palm water to be uniformly mixed again, be progressively heated to 86 DEG C with jacket steam, then heat after 15 minutes, be cooled to 60 DEG C, pump into material-compound tank after filtering;
Second step: coconut meat 250 kilograms is joined coconut palm slurry and squeeze the juice in production equipment, after coconut meat being ground, squeezes the juice, filtering, homogenate is got in above-mentioned material-compound tank, stir 15 minutes;
3rd step: change glue, sugar-cane juice 80 kilograms, hydroxypropyl PASELLI EASYGEL 3 kilograms, carragheen 0.1 kilogram, glycerin monostearate 1.5 kilograms are joined the 423 kilograms of coconut palm water high speeds being warming up to 70 DEG C successively and shear 15 minutes, and plate changes and is cooled to 15 DEG C and squeezes into material-compound tank.
4th step: batching standardization, material-compound tank adds coconut palm water and is settled to 1 ton, material-compound tank holding temperature 15 DEG C ~ 25 DEG C, stirs 5 minutes.
5th step: homogeneous, degassed, the Coconut Juice that constant volume is good is preheating to 650 DEG C, pressure 15MPa-20MPa, the stability of drink is relevant with the size of particle diameter, the most stable system fat globule particle diameter is generally smaller, absorbs water relevant with the size of fat globule, significantly can be reduced the size of fat globule by homogeneous, thus effectively control whey precipitation, obtain stable emulsion; After be heated to 123-125 DEG C of sterilization 15s, plate change be cooled to 15 DEG C import high-order cylinders, make the abundant sex change of albumen, improve retentiveness, contaminated bacteria is killed, extend the product shelf phase.
6th step: keep 12 DEG C filling.
A kind of Coconut Juice beverage, containing abundant zinc.
Embodiment 3, a kind of method making Coconut Juice beverage, the method comprising the steps of:
The first step: pigeon eggs 30 kilograms, shells and beats eggs, after yolk and egg white eggbeater are stirred 10 minutes, add 150 kilograms, coconut palm water to be uniformly mixed again, be progressively heated to 86 DEG C with jacket steam, then heat after 15 minutes, be cooled to 60 DEG C, pump into material-compound tank after filtering;
Second step: coconut meat 250 kilograms is joined coconut palm slurry and squeeze the juice in production equipment, after coconut meat being ground, squeezes the juice, filtering, homogenate is got in above-mentioned material-compound tank, stir 15 minutes;
3rd step: change glue, sugar-cane juice 80 kilograms, hydroxypropyl PASELLI EASYGEL 3 kilograms, carragheen 0.1 kilogram, glycerin monostearate 1.5 kilograms are joined the 423 kilograms of coconut palm water high speeds being warming up to 70 DEG C successively and shear 15 minutes, and plate changes and is cooled to 15 DEG C and squeezes into material-compound tank.
4th step: batching standardization, material-compound tank adds coconut palm water and is settled to 1 ton, material-compound tank holding temperature 15 DEG C ~ 25 DEG C, stirs 5 minutes.
5th step: homogeneous, degassed, the Coconut Juice that constant volume is good is preheating to 650 DEG C, pressure 15MPa-20MPa, the stability of drink is relevant with the size of particle diameter, the most stable system fat globule particle diameter is generally smaller, absorbs water relevant with the size of fat globule, significantly can be reduced the size of fat globule by homogeneous, thus effectively control whey precipitation, obtain stable emulsion; After be heated to 137 DEG C of sterilization 4s, plate change be cooled to 15 DEG C import high-order cylinders, make the abundant sex change of albumen, improve retentiveness, contaminated bacteria is killed, extend the product shelf phase.
6th step: keep 12 DEG C filling.
Embodiment 4 one kinds makes the method for Coconut Juice beverage, and the method comprising the steps of:
The first step: by 3 parts, fresh egg, shelling beats eggs gets yolk, after yolk eggbeater is stirred 10 minutes, add 15 parts, coconut palm water to be uniformly mixed again, be progressively heated to 85 DEG C-88 DEG C with jacket steam, then heat after 15 minutes, be cooled to 60 DEG C, pump into material-compound tank after filtering;
Second step: coconut meat 25 parts is joined coconut palm slurry and squeeze the juice in production equipment, after coconut meat being ground, squeezes the juice, filtering, homogenate is got in above-mentioned material-compound tank, stir 15 minutes;
3rd step: change glue, sugar-cane juice 8 parts, hydroxypropyl PASELLI EASYGEL 0.3 part, carragheen 0.01 part, glycerin monostearate 0.15 part are joined the 42.3 parts of coconut palm water high speeds being warming up to 65 DEG C-75 DEG C successively and shear 15 minutes, and plate changes and is cooled to 15 DEG C and squeezes into material-compound tank;
4th step: batching standardization, material-compound tank adds coconut palm water and is settled to 100 parts, material-compound tank holding temperature 15 DEG C ~ 25 DEG C, stirs 5 minutes;
5th step: homogeneous, degassed, is preheating to 60 DEG C-70 DEG C by the Coconut Juice that constant volume is good, pressure 15MPa-20MPa, after be heated to 121 DEG C-137 DEG C sterilization 4-15s, plate changes and is cooled to 15 DEG C and imports high-order cylinders;
6th step: keep 10 DEG C ~ 15 DEG C filling.
Embodiment 5 one kinds makes the method for Coconut Juice beverage, and the method comprising the steps of:
The first step: by 3 parts, fresh egg, shelling beats eggs gets egg white, after egg white eggbeater is stirred 10 minutes, add 15 parts, coconut palm water to be uniformly mixed again, be progressively heated to 85 DEG C-88 DEG C with jacket steam, then heat after 15 minutes, be cooled to 60 DEG C, pump into material-compound tank after filtering;
Second step: coconut meat 25 parts is joined coconut palm slurry and squeeze the juice in production equipment, after coconut meat being ground, squeezes the juice, filtering, homogenate is got in above-mentioned material-compound tank, stir 15 minutes;
3rd step: change glue, sugar-cane juice 8 parts, hydroxypropyl PASELLI EASYGEL 0.3 part, carragheen 0.01 part, glycerin monostearate 0.15 part are joined the 42.3 parts of coconut palm water high speeds being warming up to 65 DEG C-75 DEG C successively and shear 15 minutes, and plate changes and is cooled to 15 DEG C and squeezes into material-compound tank;
4th step: batching standardization, material-compound tank adds coconut palm water and is settled to 100 parts, material-compound tank holding temperature 15 DEG C ~ 25 DEG C, stirs 5 minutes;
5th step: homogeneous, degassed, is preheating to 60 DEG C-70 DEG C by the Coconut Juice that constant volume is good, pressure 15MPa-20MPa, after be heated to 121 DEG C-137 DEG C sterilization 4-15s, plate changes and is cooled to 15 DEG C and imports high-order cylinders;
6th step: keep 10 DEG C ~ 15 DEG C filling.
Embodiment 6, a kind of Coconut Juice beverage, containing abundant calcium, phosphorus, iron, vitamin A, vitamin C, vitamin D, vitamin B1, vitamin B2, vitamin B6, whey protein, phytoprotein, fat, potassium, magnesium, sodium, sucrose, glucose, fructose, asparatate, glutamic acid, serine, alanine, lecithin.
The sample of embodiment 2 ~ embodiment 3 and commercially available common coconut milk nutritional labeling are analyzed, specifically see the following form:
As can be seen from the above table: the proteins,vitamins,minerals in embodiment 2 ~ embodiment 3, fat and carbohydrate content and common coconut products more horn of plenty, while remaining the common function of Coconut Juice, the whey protein newly increased not only increases the equilibrium of nutrition intake, also have and promote humoral immunity and cellular immunity, stimulate human immune system, stop the generation of chemically induced property cancer, stomach burden health-care effect can be reduced, more good facilitation is served to the stability of product and nutritive value.But also containing abundant lecithin, effectively prevent fatty liver, promote liver cell regeneration, can serum cholesterol content be reduced, prevent cirrhosis and contribute to the recovery of liver function; Lecithin can promote growth, the growth of cerebral nervous system and brain volume; The all right a kind of natural antidote of lecithin, toxin too much in its energy decomposer, and excrete through the process of liver and kidney, when the toxin in body is reduced to finite concentration, spot on the face and whelk will slowly disappear; Lecithin also has certain hydrophily, and has the function increasing ferroheme, if take a certain amount of lecithin every day, just can provide sufficient moisture content and oxygen for skin, make skin become smooth soft and moist.Improve the absorptivity of each material, more than 1 times of the super former a kind of beverage of absorptivity of present its nutrition of one glass of Coconut Juice beverage.
Although the present invention is described by reference to preferred embodiment, those of ordinary skill in the art should understand, and can be not limited to the description of above-described embodiment, in the scope of claims, can make the various changes in form and details.
Claims (4)
1. a Coconut Juice beverage, is characterized in that: formula comprises coconut meat, coconut palm water, sugar-cane juice, fresh egg, glycerin monostearate, carragheen and hydroxypropyl PASELLI EASYGEL; In every 100 weight portions, each constituent content is: the coconut palm water of coconut meat 25 parts, sugar-cane juice 8 parts, 3 parts, fresh egg, glycerin monostearate 0.15 part, carragheen 0.01 part, hydroxypropyl PASELLI EASYGEL 0.3 part and surplus.
2. Coconut Juice beverage according to claim 1, is characterized in that: fresh egg is pigeon eggs.
3. make a method for Coconut Juice beverage described in claim 1, it is characterized in that: the method comprising the steps of:
The first step: by 3 parts, fresh egg, shell and beat eggs, after stirring 10 minutes by yolk and egg white eggbeater, add 15 parts, coconut palm water to be uniformly mixed again, be progressively heated to 85 DEG C-88 DEG C with jacket steam, then heat after 15 minutes, be cooled to 60 DEG C, pump into material-compound tank after filtering;
Second step: coconut meat 25 parts is joined coconut palm slurry and squeeze the juice in production equipment, after coconut meat being ground, squeezes the juice, filtering, homogenate is got in above-mentioned material-compound tank, stir 15 minutes;
3rd step: change glue, sugar-cane juice 8 parts, hydroxypropyl PASELLI EASYGEL 0.3 part, carragheen 0.01 part, glycerin monostearate 0.15 part are joined the 42.3 parts of coconut palm water high speeds being warming up to 65 DEG C-75 DEG C successively and shear 15 minutes, and plate changes and is cooled to 15 DEG C and squeezes into material-compound tank;
4th step: batching standardization, material-compound tank adds coconut palm water and is settled to 100 parts, material-compound tank holding temperature 15 DEG C ~ 25 DEG C, stirs 5 minutes;
5th step: homogeneous, degassed, is preheating to 60 DEG C-70 DEG C by the Coconut Juice that constant volume is good, pressure 15MPa-20MPa, after be heated to 121 DEG C-137 DEG C sterilization 4-15s, plate changes and is cooled to 15 DEG C and imports high-order cylinders;
6th step: keep 10 DEG C ~ 15 DEG C filling.
4. the method for making Coconut Juice beverage according to claim 3, it is characterized in that: coconut epidermis cleaning, disinfect after, coconut is put into coconut decorticator, after shelling after coconut meat being cleaned, selects, obtain coconut meat and coconut palm water after being separated with coconut palm water by coconut meat, coconut palm water is stored in 2 DEG C-6 DEG C.
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| CN108208185A (en) * | 2018-03-12 | 2018-06-29 | 海南大学 | A kind of preparation method of high-performance coconut palm slurry |
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