CN106360187A - Walnut coconut juice composite vegetable protein drink and preparation method thereof - Google Patents
Walnut coconut juice composite vegetable protein drink and preparation method thereof Download PDFInfo
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- CN106360187A CN106360187A CN201610847194.8A CN201610847194A CN106360187A CN 106360187 A CN106360187 A CN 106360187A CN 201610847194 A CN201610847194 A CN 201610847194A CN 106360187 A CN106360187 A CN 106360187A
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- 235000020415 coconut juice Nutrition 0.000 title claims abstract description 26
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 22
- 235000020234 walnut Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 108010082495 Dietary Plant Proteins Proteins 0.000 title abstract 4
- 239000002131 composite material Substances 0.000 title abstract 4
- 240000007049 Juglans regia Species 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 28
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 28
- 241000758789 Juglans Species 0.000 claims abstract description 21
- 235000013372 meat Nutrition 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims abstract description 9
- 108010010803 Gelatin Proteins 0.000 claims abstract description 5
- 229920002907 Guar gum Polymers 0.000 claims abstract description 5
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 5
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 5
- 239000005018 casein Substances 0.000 claims abstract description 5
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000021240 caseins Nutrition 0.000 claims abstract description 5
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 5
- 239000000194 fatty acid Substances 0.000 claims abstract description 5
- 229930195729 fatty acid Natural products 0.000 claims abstract description 5
- 229920000159 gelatin Polymers 0.000 claims abstract description 5
- 239000008273 gelatin Substances 0.000 claims abstract description 5
- 235000019322 gelatine Nutrition 0.000 claims abstract description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 5
- 239000000665 guar gum Substances 0.000 claims abstract description 5
- 229960002154 guar gum Drugs 0.000 claims abstract description 5
- 235000010417 guar gum Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 5
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 5
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims abstract description 5
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 5
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 5
- 239000011782 vitamin Substances 0.000 claims abstract description 4
- 235000013343 vitamin Nutrition 0.000 claims abstract description 4
- 229930003231 vitamin Natural products 0.000 claims abstract description 4
- 229940088594 vitamin Drugs 0.000 claims abstract description 4
- 150000003722 vitamin derivatives Chemical class 0.000 claims abstract description 4
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 3
- 210000000582 semen Anatomy 0.000 claims description 30
- 239000000203 mixture Substances 0.000 claims description 17
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 16
- 235000013361 beverage Nutrition 0.000 claims description 15
- 108010064851 Plant Proteins Proteins 0.000 claims description 14
- 239000000084 colloidal system Substances 0.000 claims description 14
- 150000001875 compounds Chemical class 0.000 claims description 14
- 235000021118 plant-derived protein Nutrition 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 8
- 238000004945 emulsification Methods 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 238000002372 labelling Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 4
- 239000002671 adjuvant Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 229940075507 glyceryl monostearate Drugs 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims description 4
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims description 3
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 claims description 3
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 240000000111 Saccharum officinarum Species 0.000 claims 1
- 235000007201 Saccharum officinarum Nutrition 0.000 claims 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 229930003427 Vitamin E Natural products 0.000 abstract description 2
- 150000004665 fatty acids Chemical class 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000010755 mineral Nutrition 0.000 abstract description 2
- 239000005720 sucrose Substances 0.000 abstract description 2
- 235000019165 vitamin E Nutrition 0.000 abstract description 2
- 229940046009 vitamin E Drugs 0.000 abstract description 2
- 239000011709 vitamin E Substances 0.000 abstract description 2
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 239000001202 beta-cyclodextrine Substances 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 abstract 1
- 235000010352 sodium erythorbate Nutrition 0.000 abstract 1
- 229940080352 sodium stearoyl lactylate Drugs 0.000 abstract 1
- ODFAPIRLUPAQCQ-UHFFFAOYSA-M sodium stearoyl lactylate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C([O-])=O ODFAPIRLUPAQCQ-UHFFFAOYSA-M 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000015424 sodium Nutrition 0.000 description 4
- 238000007667 floating Methods 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 235000013861 fat-free Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- GLAVXDCIRMNZLL-UHFFFAOYSA-N C(C(O)C)(=O)O.C(CCCCCCCCCCCCCCCCC)(=O)[Na] Chemical compound C(C(O)C)(=O)O.C(CCCCCCCCCCCCCCCCC)(=O)[Na] GLAVXDCIRMNZLL-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010043458 Thirst Diseases 0.000 description 1
- 208000005946 Xerostomia Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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 discloses a walnut coconut juice composite vegetable protein drink and a preparation method thereof, belonging to the field of food. The walnut coconut juice composite vegetable protein drink is prepared from the following components in parts by weight: 20 to 100 thousandth of fresh coconut meat, 0.2 to 50 thousandth of walnut kernel, 20 to 80 thousandth of white granulated sugar, 1 to 10 thousandth of casein, 0.2 to 1.5 thousandth of glycerin monostearate, 0.1 to 1.5 thousandth of sucrose fatty acid ester, 0.1 to 2.5 thousandth of sodium hexametaphosphate, 0.1 to 2.5 thousandth of sodium tripolyphosphate, 0.1 to 2 thousandth of sodium bicarbonate, 0.05 to 3 thousandth of D-isoascorbate, 0.05 to 5 thousandth of beta-cyclodextrine, 0.05 to 3 thousandth of edible salt, 0.05 to 2 thousandth of sodium carboxymethylcellulose, 0.1 to 2.0 thousandth of sodium stearoyl lactylate, 0.5 to 5 thousandth of gelatin, 0.1 to 1.0 thousandth of guar gum, 0.02 to 0.1 thousandth of vitamin E, 0.05 to 2 thousandth of edible coconut essence, 0.05 to 2 thousandth of edible walnut essence, and the balance of water. The walnut coconut juice composite vegetable protein drink is full of nutrients, rich in protein, fatty acid, mineral substance, vitamin and the like, fine and smooth in taste, fresh and sweet, better in product stability, less in precipitate, capable of being stored at normal temperature, and longer in guarantee period.
Description
Technical field
The invention belongs to field of food is and in particular to a kind of Semen Juglandiss coconut juice compound plant protein beverage and preparation method thereof.
Background technology
With growth in the living standard, the green health nutrition consciousness of people progressively strengthens, and now sells coconut juice and mostly is single coconut palm
Juice beverage, raw material is also many to be made using coconut palm slurry or dry desiccated coconut.Its local flavor is single, and trophic function is not comprehensive, and raw material owes fresh,
Marketability is weak；Further investigation reveals that, the coconut juice product now sold all has fat floating and deposited phenomenon, and product quality is not
Stable.Therefore, suddenly stay in original coconut-flavored on the basis of, develop new complex element, improve mouthfeel, improve nutritional labeling, protect
Card raw material freshness, stimulates market sale；Meanwhile, set about from formula with technique, improve fat floating and precipitation, improving product
Stability.
Substantial amounts of unsaturated fatty acid is contained, the effects such as there is the kidney invigorating, warming the lung, intestine moistening, repose in Semen Juglandis；Mellow in taste
Full.Contain rich in protein, carbohydrate, cholesterol and sodium in coconut meat, have and strengthen the spleen and stomach, promote the production of body fluid, diuresis, driving silk ribbon
The effects such as worm, can be used for heart disease edema, xerostomia excessive thirst etc.；Clean taste is soft and smooth.Prepared with Semen Juglandis and coconut meat for raw material
Protein beverage, combines Semen Juglandis, the nutritional labeling of coconut meat and clearly mellow mouthfeel, makes up Semen Juglandiss coconut juice beverage on market
Blank, stimulates coconut juice to sell weak phenomenon, has good prospects.
Content of the invention
The present invention is directed to the deficiencies in the prior art it is proposed that a kind of Semen Juglandiss coconut juice compound plant protein beverage and making side
Method.
Concrete technical scheme is as follows:
A kind of Semen Juglandiss coconut juice compound plant protein beverage, including the composition of following parts by weight: fresh coconut meat 20-100 ‰,
Semen Juglandis 0.2-50 ‰, white sugar 20-80 ‰, casein 1-10 ‰, glyceryl monostearate 0.2-1.5 ‰, sucrose-fatty
Ester 0.1-1.5 ‰, sodium hexameta phosphate 0.1-2.5 ‰, sodium tripolyphosphate 0.1-2.5 ‰, the different bad blood of sodium bicarbonate 0.1-2 ‰, d-
Sour sodium 0.05-3 ‰, cycloheptaamylose 0.05-5 ‰, edible salt 0.05-3 ‰, sodium carboxymethyl cellulose 0.05-2%, stearoyl
Sodium lactate 0.1-2.0 ‰, gelatin 0.5-5 ‰, guar gum 0.1-1.0 ‰, vitamin e 0.002-0.01 ‰, edible cocoanut flavour
0.05-2 ‰, edible walnut essence 0.05-2 ‰, remaining is water.
Water is ro water.
Semen Juglandis are barking walnut kernel.
The preparation method of Semen Juglandiss coconut juice compound plant protein beverage, comprises the following steps:
1) fresh coconut meat, barking walnut kernel are selected；
2) carry out weighing of each component according to the parts by weight in claim 1；
3) coconut meat is cleaned with pure water, size-reduced machine pulverizes, plus pure water crosses colloid mill, juice extractor is squeezed the juice, centrifuge from
The heart, excessively elimination residue, obtain squeezed fresh coconut juice and put in blend tank；
4) barking walnut kernel, plus pure water immersion, cross colloid mill, remove residue, obtain Walnut juice and put in blend tank；
5) in change sugar bowl, with pure aquation white sugar, remove residue after fully dissolving and put in blend tank；
6) blend tank, under stirring, puts into other adjuvants, adds sodium bicarbonate after mixing；
7) emulsator internal emulsification；
8) constant volume；
9) homogenizing；
10) fill；
11) sterilize；
12) cool down；
13) beat inspection/labelling.
Step 1) in Semen Juglandis be barking walnut kernel.
Step 3) in cleaning coconut meat used by pure coolant-temperature gage be 50-80 DEG C, clean 2-3 time；Cross pure water added by colloid mill
Temperature is 70-85 DEG C, crosses colloid mill 2-4 time；Cross elimination residue 200-400 mesh sieve.
Step 4) in the mass ratio of barking walnut kernel and pure water be (1:5)～(1:10), the temperature of pure water is 70-90
℃；Soak time is 10-25min；Cross colloid mill 2-5 time；Remove residue 60-300 mesh sieve.
Step 5) pure water used by middleization white sugar temperature be 60-85 DEG C；Remove residue 200-300 mesh sieve.
Step 6) in blend tank temperature be not less than 70-90 DEG C, the operating time is in 10-15min.
Step 7) in emulsification condition be: temperature 70-90 DEG C, time 10-30min.
Step 9) in homogeneous adopt two methods:
Once homogeneous, condition is: temperature 70-90 DEG C, pressure 30-50mpa；
Homogeneous twice, condition is: temperature 70-90 DEG C, first time homogeneous pressure 30-42mpa, second homogenization pressure 32-
50mpa.
Step 10) in temperature be 70-90 DEG C.
Step 11) in sterilising conditions be: temperature 110-130 DEG C, time 15-50min.
Step 12) in be cooled to less than 45 DEG C using cold water.
The invention has the benefit that Semen Juglandiss coconut juice compound plant protein beverage of the present invention combines the two nutrition becoming
Point, rich in rich in protein, fatty acid, mineral and vitamin etc., nutritive value gets a promotion, and compensate for Semen Juglandiss on market
The blank of coconut juice compound plant protein beverage；Soft and smooth, the salubrious sweetness of delicate mouthfeel；Reduce the degree of fat floating and precipitation,
Preferably, deposit is less, can preserve, the shelf-life is longer under normal temperature condition for product stability.
Brief description
Fig. 1 is the preparation flow figure of Semen Juglandiss coconut juice compound plant protein beverage.
Specific embodiment
With reference to embodiment, the invention will be further described, but the scope not limited to this that the present invention is protected.
Embodiment 1:
During preparation 1l Semen Juglandiss coconut juice compound plant protein beverage, weigh respectively:
Fresh coconut meat 20g, Semen Juglandis 1g, white sugar 50g, casein 5g, glyceryl monostearate 0.7g, sucrose-fatty
Ester 1.0g, sodium hexameta phosphate 2.5g, sodium tripolyphosphate 1.5g, the different bad hematic acid sodium 0.5g of sodium bicarbonate 1.5g, d-, cycloheptaamylose
0.1g, edible salt 0.2g, sodium carboxymethyl cellulose 0.1%, sodium stearoyl lactate 0.3g, gelatin 1.5g, guar gum 0.8g, dimension life
Plain e 0.004g, edible cocoanut flavour 0.15 ‰, edible walnut essence 0.2 ‰, remaining is water；
Concretely comprise the following steps: (1) takes load weighted fresh coconut meat, Semen Juglandis；(2) the fresh fresh coconut meat of cleaning 2 times；(3) coconut meat
Size-reduced machine pulverizing, the colloid mill 2 times that added water, squeeze the juice, be centrifuged, crossing 200 mesh sieves, remove residue, squeezed fresh coconut juice is pumped into blend tank；
(4) Semen Juglandis add 75 DEG C of water immersion 10min, cross colloid mill 2 times, cross 60 mesh sieves, remove residue, Walnut juice is pumped into blend tank；(5)
Fully melt white sugar with 85 DEG C of water, cross 200 mesh sieves, remove residue, pump into blend tank；(6) other adjuvants are put into blend tank,
Add sodium bicarbonate afterwards；(7) 80 DEG C of emulsator emulsifying temperature, emulsification times 20min；(8) it is settled to 1l；(9) homogenizing, temperature 90
DEG C, first time homogenization pressure scope 30-34mpa, second homogenization pressure scope 38-42mpa；(10) fill (250ml glass
Bottle), temperature 70 C；(11) sterilize, sterilization temperature is 120 DEG C, sterilizing time is 30min.(12) cool down, be quickly cooled to 40
℃；(13) labelling.
Gained finished product is homogeneous milky white liquid；37 DEG C preserve 1 month after fat-free float or 1-2mm about fat
Layer, microprecipitation；Relatively be not added with stabilizer appearance 5mm about fat deposit, a large amount of white/black precipitation significantly improve.
Embodiment 2:
During preparation 1l Semen Juglandiss coconut juice compound plant protein beverage, weigh respectively:
Fresh coconut meat 50g, Semen Juglandis 5g, white sugar 60g, casein 6g, glyceryl monostearate 1g, sucrose fatty acid ester
1.5g, sodium hexameta phosphate 1.0g, sodium tripolyphosphate 0.7g, the different bad hematic acid sodium 0.2g of sodium bicarbonate 0.5g, d-, cycloheptaamylose
0.3g, edible salt 0.3g, sodium carboxymethyl cellulose 0.3%, sodium stearoyl lactate 0.2g, gelatin 3g, guar gum 0.2g, vitamin
E 0.004g, edible cocoanut flavour 0.15 ‰, edible walnut essence 0.15 ‰, remaining is water；
Concretely comprise the following steps: (1) takes load weighted fresh coconut meat, Semen Juglandis；(2) the fresh coconut meat of cleaning 2 times；(3) coconut meat warp
Pulverizer pulverize, plus 60 DEG C of water cross colloid mill 2 times, squeeze the juice, be centrifuged, cross 300 mesh sieves, remove residue, squeezed fresh coconut juice pumped into allotment
Tank；(4) Semen Juglandis add 85 DEG C of water immersion 15min, cross colloid mill 4 times, cross 100 mesh sieves, remove residue, Walnut juice is pumped into allotment
Tank；(5) fully melt white sugar with 80 DEG C of water, cross 200 mesh sieves, go residue to pump into blend tank；(6) other adjuvants are put into allotment
Tank, finally adds sodium bicarbonate；(7) 75 DEG C of emulsator emulsifying temperature, emulsification times 15min；(8) it is settled to 1l；(9) homogenizing, temperature
90 DEG C of degree, first time homogenization pressure scope 34-38mpa, second homogenization pressure scope 38-45mpa；(10) fill (250ml glass
Glass bottle), 80 DEG C of temperature；(11) sterilize, sterilization temperature is 115 DEG C, sterilizing time is 40min.(12) cool down, be quickly cooled to 40
℃；(13) labelling.
Gained finished product is homogeneous milky white liquid；37 DEG C preserve 1 month after fat-free float or 1-2mm about fat
Layer, microprecipitation；Relatively be not added with stabilizer appearance 5mm about fat deposit, a large amount of white/black precipitation significantly improve.
Claims (13)
1. a kind of Semen Juglandiss coconut juice compound plant protein beverage is it is characterised in that include the composition of following parts by weight: fresh coconut meat
20-100 ‰, Semen Juglandis 0.2-50 ‰, white sugar 20-80 ‰, casein 1-10 ‰, glyceryl monostearate 0.2-1.5 ‰, sugarcane
Sugar fatty acid ester 0.1-1.5 ‰, sodium hexameta phosphate 0.1-2.5 ‰, sodium tripolyphosphate 0.1-2.5 ‰, sodium bicarbonate 0.1-2 ‰,
The different bad hematic acid sodium 0.05-3 ‰ of d-, cycloheptaamylose 0.05-5 ‰, edible salt 0.05-3 ‰, sodium carboxymethyl cellulose 0.05-
2%th, sodium stearoyl lactate 0.1-2.0 ‰, gelatin 0.5-5 ‰, guar gum 0.1-1.0 ‰, vitamin e 0.02-0.1 ‰, edible
Cocoanut flavour 0.05-2 ‰, edible walnut essence 0.05-2 ‰, remaining is water.
2. Semen Juglandiss coconut juice compound plant protein beverage according to claim 1 is it is characterised in that described water is ro water.
3. Semen Juglandiss coconut juice compound plant protein beverage according to claim 1 is it is characterised in that described Semen Juglandis are peeling
Semen Juglandis.
4. the preparation method of Semen Juglandiss coconut juice compound plant protein beverage described in any one of claim 1-3 is it is characterised in that include
Following steps:
1) fresh coconut meat, barking walnut kernel are selected；
2) carry out weighing of each component according to the parts by weight in claim 1；
3) coconut meat is cleaned with pure water, size-reduced machine pulverizes, plus pure water after cross colloid mill, juice extractor is squeezed the juice, centrifuge,
Cross elimination residue, obtain squeezed fresh coconut juice and put in blend tank；
4) barking walnut kernel adds pure water and soaks, and crosses colloid mill, removes residue, obtain Walnut juice and put in blend tank；
5) in change sugar bowl, with pure aquation white sugar, remove residue after fully dissolving and put in blend tank；
6) blend tank, under stirring, puts into other adjuvants, adds sodium bicarbonate after mixing；
7) emulsator internal emulsification；
8) constant volume；
9) homogenizing；
10) fill；
11) sterilize；
12) cool down；
13) beat inspection/labelling.
5. according to claim 4 preparation method it is characterised in that step 3) in pure coolant-temperature gage used by cleaning coconut meat be
50-80 DEG C, clean 2-3 time；Cross pure coolant-temperature gage added by colloid mill and be 70-85 DEG C, cross colloid mill 2-4 time；Cross elimination residue to use
200-400 mesh sieve.
6. according to claim 4 preparation method it is characterised in that step 4) in barking walnut kernel and pure water mass ratio
For (1:5)～(1:10), the temperature of pure water is 70-90 DEG C；Soak time is 10-25min；Cross colloid mill 2-5 time；Remove residue
Use 60-300 mesh sieve.
7. according to claim 4 preparation method it is characterised in that step 5) temperature of pure water used by middleization white sugar is
60-85℃；Remove residue 200-300 mesh sieve.
8. according to claim 4 preparation method it is characterised in that step 6) in blend tank temperature be not less than 70-90 DEG C,
Operating time is in 10-15min.
9. according to claim 4 preparation method it is characterised in that step 7) in emulsification condition be: temperature 70-90 DEG C, when
Between 10-30min.
10. according to claim 4 preparation method it is characterised in that step 9) in the homogeneous two methods that adopt:
Once homogeneous, condition is: temperature 70-90 DEG C, pressure 30-50mpa；
Homogeneous twice, condition is: temperature 70-90 DEG C, first time homogeneous pressure 30-42mpa, second homogenization pressure 32-
50mpa.
11. according to claim 4 preparation method it is characterised in that step 10) in temperature be 70-90 DEG C.
12. according to claim 4 preparation method it is characterised in that step 11) in sterilising conditions be: temperature 110-130
DEG C, time 15-50min.
13. according to claim 4 preparation method it is characterised in that step 12) in be cooled to less than 45 DEG C using cold water.
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| CN201610847194.8A CN106360187A (en) | 2016-09-23 | 2016-09-23 | Walnut coconut juice composite vegetable protein drink and preparation method thereof |
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| CN201610847194.8A CN106360187A (en) | 2016-09-23 | 2016-09-23 | Walnut coconut juice composite vegetable protein drink and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019130A (en) * | 2017-03-30 | 2017-08-08 | 张红霞 | A kind of walnut coconut beverage and preparation method thereof |
| CN107950853A (en) * | 2017-12-04 | 2018-04-24 | 厦门唯康食品科技有限公司 | A kind of emulsion stabilizer of coconut juice drink and preparation method thereof |
| CN108541767A (en) * | 2018-03-12 | 2018-09-18 | 曾海霞 | A kind of vegetable protein beverage and preparation method |
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| CN1164362A (en) * | 1997-04-01 | 1997-11-12 | 珠海经济特区南源食品有限公司 | Method for producing coconut milk |
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| CN103651889A (en) * | 2013-11-25 | 2014-03-26 | 张秀丽 | Walnut juice and preparation method thereof |
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| CN1066570A (en) * | 1991-05-13 | 1992-12-02 | 海南省地方国营海口罐头厂 | A kind of preparation method of natural pure coconut-apricot juice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107019130A (en) * | 2017-03-30 | 2017-08-08 | 张红霞 | A kind of walnut coconut beverage and preparation method thereof |
| CN107950853A (en) * | 2017-12-04 | 2018-04-24 | 厦门唯康食品科技有限公司 | A kind of emulsion stabilizer of coconut juice drink and preparation method thereof |
| CN107950853B (en) * | 2017-12-04 | 2021-01-08 | 厦门唯康食品科技有限公司 | Emulsion stabilizer for coconut juice beverage and preparation method thereof |
| CN108541767A (en) * | 2018-03-12 | 2018-09-18 | 曾海霞 | A kind of vegetable protein beverage and preparation method |
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