CN106819697A - It is raw to squeeze coconut milk beverage - Google Patents
It is raw to squeeze coconut milk beverage Download PDFInfo
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- CN106819697A CN106819697A CN201710012918.1A CN201710012918A CN106819697A CN 106819697 A CN106819697 A CN 106819697A CN 201710012918 A CN201710012918 A CN 201710012918A CN 106819697 A CN106819697 A CN 106819697A
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- coconut
- coconut palm
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- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Non-Alcoholic Beverages (AREA)
Abstract
Coconut milk beverage is squeezed the present invention relates to one kind life, by weight percentage, including：Coconut palm slurry 10 30%, white granulated sugar 4 10%, emulsifying agent 0.2 1% and stabilization thickener 0.05 0.15%；Wherein, coconut palm slurry is adopted and prepared with the following method：(1) fresh coconut meat and water are made by weight 1:24 mixing, are then broken for the particle less than or equal to 5 millimeters by coconut meat therein；(2) glue mill will be carried out in the (1) resulting compound feeding colloid mill of step, and be then fed into once being squeezed the juice in juice extractor, and sieving separating coconut palm slag therein and obtain a coconut palm slurry；(3) by the (2) resulting coconut palm slag of step and water by weight 1:Sent into after 0.8 1.5 mixing and carry out secondary glue mill in colloid mill, be re-fed into carrying out secondary juice in juice extractor, and sieving separating coconut palm slag therein and obtain secondary coconut palm slurry；(4) a coconut palm slurry and secondary coconut palm slurry are obtained by mixing coconut palm slurry.The raw coconut milk beverage that squeezes of the invention has the mouthfeel of dense alcohol.
Description
Technical field
The present invention relates to a kind of coconut milk beverage；More particularly, it relates to a kind of squeeze technique institute using coconut meat life
The coconut milk beverage of preparation.
Background technology
Rich in nutrients such as fat, proteins,vitamins,mineralses in coconut milk beverage, it is loved by people.Mesh
Before, the coconut milk beverage species of in the market is various, but its preparation technology is mostly using concentration coconut palm slurry or freezing coconut palm slurry.Freezing coconut palm slurry
Technique is that the Coconut Juice of gained after the gingko meat of fresh coconut palm fruit is at source squeezed directly is preserved with freezer, and with cold chain transportation to life
Producing line is filling.Concentration coconut palm slurry is at source to fall the moisture evaporation of Coconut Juice, to be processed into concentrate, then transports to production line and adds
Water restores filling.Therefore, compared with using the coconut milk beverage prepared by fresh coconut meat, using concentration coconut palm slurry and freezing coconut palm slurry system
The coconut milk beverage made either all have a greatly reduced quality by mouthfeel or nutritional ingredient.In addition, also having using coconut powder to prepare Coconut Juice
The technique of beverage.
Chinese patent literature CN88107040.8 discloses a kind of manufacture method of natural coconut juice beverage, its key step
Including ripe coconut stripping is shelled, removing black bark, take gingko meat, make fresh coconut emulsion, after sweet water adding, thickener, allotment
Coconut milk is obtained.Wherein：1) gingko meat is squeezed and obtains fresh coconut emulsion；2) the coconut emulsion ultrafiltration obtained after squeezing is carried
Oil；3) allotment emulsification is carried out at 40-75 DEG C, and the time is 3-5 minutes, then by resulting coconut emulsion glue mill, homogeneous,
Glue mill, homogenizing temperature are 40-75 DEG C, and the time is 3-5 minutes so that the fat globule granularity in coconut emulsion reaches less than 8 μm；4)
Coconut emulsion after glue mill, homogeneous is de-gassed, tinning or bottling is heated, it is true during degassing then through sterilized finished product
Reciprocal of duty cycle is 600-650mmHg, and the temperature of tinning or bottle is 85-95 DEG C, its bactericidal formula is 10 ' -8 ' -10 '/115-125 DEG C, or
Sealed through high-temperature instantaneous sterilization, tank juice with Tetrapack Soft Roll wiring.
Chinese patent literature CN200510025511.X discloses a kind of processing method of squeezed fresh coconut juice beverage, with fresh coconut palm
Breast is raw material, using processing steps such as allotment, emulsifying, microwave sterilizations, produces fresh Coconut Juice beverage.Wherein, fresh coconut palm breast
Obtain as follows：It is raw material from fresh, ripe appropriate coconut, is taken out after stripped coconut husk, rejecting coconut palm clothing
Coconut meat, feeding beater grinder presses extracting juice after being broken into rarefaction.
Although above technical scheme prepares Coconut Juice beverage using fresh coconut palm breast, coconut palm breast therein is by directly to big
Block coconut meat squeezed or by coconut meat it is broken after squeezed and extracted what is obtained, such shortcoming be in coconut meat it is effective into
Part (especially fat therein and protein) can not fully be extracted, and gained Coconut Juice beverage is more light, and mouthfeel is not good enough.
Chinese patent literature CN200710006836.2 discloses a kind of coconut-meat beverage and preparation method thereof, and this is really
Meat coconut milk beverage mainly contains 1%~10% pulp of Cortex cocois radicis raw material and 90%~99% soup, the soup main component
Content is as follows：Coconut milk 3%~15%, white granulated sugar 5%~15%, sodium carboxymethylcellulose 0.02%~0.35%, gelatin
0.02%~0.35%, monoresin 0.02%~0.35%, remaining be drinking water.Wherein, the preparation process of soup is as follows：It is first
First, coconut gingko meat is taken by weight 1:6 ratio adds 65-85 DEG C of hot water, and defibrination, squeezing obtain fresh coconut after extracting
Juice；Then, fresh squeezing coconut milk and sodium carboxymethylcellulose, gelatin, monoresin are mixed with white granulated sugar, is heated up to 70-85 DEG C,
Homogenization is carried out under the pressure that thousand grams/cm of 200-350, soup is obtained.A this defibrination and the mode of squeezing are same
There is the deficiency that can not fully extract fat and protein in coconut meat in sample.
Chinese patent literature CN201510172950.7 discloses a kind of coconut milk beverage and preparation method thereof, the coconut milk
Beverage is made according to the raw material of following weight percentage：Coconut palm slurry 5%~10%, coconut water 0.5%~3%, white granulated sugar 6%~
8%th, the RO water of emulsifying agent 0.2%~1.5%, acidity regulator 0.005%~0.03% and surplus.Wherein, coconut palm slurry is by new
Fresh coconut flesh is ground, squeeze slurry is processed into.The Coconut Juice beverage mouthfeel that the patent document is disclosed obtained by it is mellow full, former
Because being：(1) it is primary raw material to use coconut palm to starch with coconut water, and employs the coconut of special kinds；(2) using at twice homogenization
Reason, wherein after coconut milk is prepared, low pressure is carried out to the coconut milk containing emulsifying agent for 50Bar, high pressure are 100-
The first time homogenization of 150Bar, after the coconut milk beverage makes, the coconut milk beverage is carried out again low pressure for 50Bar,
High pressure is second homogenization of 250-300Bar.However, due to needing the coconut using special kinds and carrying out equal twice
Matter treatment, causes the Coconut Juice drinking production complex process, production cost high.
The content of the invention
The main object of the present invention is to provide a kind of with dense alcohol mouthfeel and nutritious coconut milk beverage.
In order to realize above-mentioned main purpose, the invention provides the raw squeezing coconut milk beverage of one kind, by weight percentage, bag
Include：Coconut palm slurry 10-30%, white granulated sugar 4-10%, emulsifying agent 0.2-1% and stabilization thickener 0.05-0.15%；Wherein, coconut palm slurry is
Adopt what is prepared with the following method：
(1) the fresh coconut meat white flesh of gained (will after the peeling of fresh coconut hulling) and water by weight 1 are made:2-4 is mixed
Close, coconut meat therein is then broken for the particle less than or equal to 5 millimeters；
(2) a glue mill will be carried out in the (1) resulting compound feeding colloid mill of step, be then fed into being carried out in juice extractor
Once squeeze the juice, and sieving separating coconut palm slag therein and obtain coconut palm slurry；
(3) by the (2) resulting coconut palm slag of step and water by weight 1:Carried out in feeding colloid mill after 0.8-1.5 mixing secondary
Glue grinds, and is re-fed into carrying out secondary juice in juice extractor, and sieving separating coconut palm slag therein and obtain secondary coconut palm slurry；
(4) the (2) resulting coconut palm slurry of step and the (3) resulting secondary coconut palm slurry of step are obtained by mixing required coconut palm slurry.
A small amount of taste for meeting health and sanitary standard is may further include in raw squeezing coconut milk beverage of the invention
Agent.
In the above-mentioned technical solutions, glue twice is carried out to fresh coconut meat to grind with squeezing the juice twice to prepare coconut palm slurry so that coconut meat
The nutrition such as interior fat and protein is extracted effectively and fully, and contains a certain amount of fine plant in gained coconut palm slurry
Fiber so that coconut palm slurry has natural coconut, and mellow in taste, nutritious, it is nutritious and with natural dense alcohol so as to obtain
The raw of mouthfeel squeezes coconut milk beverage.
According to specific circumstances, technical scheme fresh coconut meat can also be carried out more than twice glue mill and twice
More than squeeze the juice to prepare coconut palm slurry, further to extract nutrition particularly string in coconut meat, increase mouthfeel.
In addition, raw squeezing can also include in coconut milk beverage appropriate pH adjusting agent, such as sodium bicarbonate, calgon and
Sodium citrate etc.；The raw pH for squeezing coconut milk beverage is controlled in 6.5-7.0 or so.
In the present invention, stabilization thickener can be from sodium carboxymethylcellulose, carragheen, xanthans etc., wherein it is preferred that carboxylic
Sodium carboxymethylcellulose pyce.
In the present invention, emulsifying agent can select monoglyceride, sucrose ester, casein sodium, sorbierite monoglyceride, sorbierite
One or more in acid anhydride tristearate etc..As a kind of preferred embodiment of the invention, above-mentioned raw squeezing coconut milk beverage
In emulsifying agent be monoglyceride 0.1-0.3%, sucrose ester 0.05-0.25% and casein sodium 0.05-0.3%.
Preferably, step (1) in make fresh coconut meat and water by weight 1:2-3 mixes；And preferably, step (3) in make
Coconut palm slag and water are by weight 1:0.8-1.2 mixes.This is conducive to further improving the concentration and its mellow mouthfeel of gained coconut palm slurry.
Preferably, step (1) in by fresh coconut meat during temperature remains 55-85 DEG C of water soak 10-20 minutes after enter again
Row is broken.The purpose of do so improves nutritional ingredient such as fat, the recovery rate of protein in coconut meat.
Preferably, step (2) it is middle control to be ground through glue after the average grain diameter of coconut meat particle be 20-40 mesh, and one
The material temperature that compound is controlled during secondary glue mill and single pressing is 55-85 DEG C.By by the size controlling of coconut meat particle at this
In the range of, be conducive to improving the recovery rate of nutritional ingredient in coconut meat, and be easy to filter coconut palm slag.
Preferably, step (3) in water by coconut palm slag and temperature for 55-85 DEG C mix, and in the condition that material temperature is 55-85 DEG C
Under carry out secondary glue mill and twice pressing.
In above-mentioned technical proposal, material temperature is controlled to 55-85 DEG C coconut meat is broken, in glue mill and juice-extracting process, be conducive to
Further improve the recovery rate of nutritional ingredient in coconut meat.
Contrast experiment shows, under the premise of other condition identicals, using coconut milk beverage of the invention, its index of refraction with
And dried solid content, the coconut milk beverage (index of refraction can weigh dissolved matter) various obviously higher than prior art, because
And, coconut milk beverage nutrition more horn of plenty of the invention, mouthfeel is more mellow.In fact, also apparently higher than only to fresh coconut meat
Carry out a glue mill and resulting coconut milk beverage of once squeezing the juice.Simultaneously as the present invention uses fresh coconut meat, gained coconut
The freshness of juice beverage is higher.
In order to more clearly illustrate the objects, technical solutions and advantages of the present invention, with reference to specific embodiment to this
Invention is described in further detail.
Specific embodiment
Coconut palm slurry prepares embodiment 1
Fresh coconut palm slurry is prepared by following raw technique of squeezing：
(1) fresh coconut meat and about 55 DEG C of hot water are made by weight 1:2 mixing and at such a temperature 20 points of heat-insulation soaking
Clock, then by compound feeding pulp crushing machine so that coconut meat is broken for the particle of about 2 millimeters of average grain diameter；
(2) a glue mill will be carried out in the (1) resulting compound feeding colloid mill of step, be then fed into being carried out in juice extractor
Once squeeze the juice, and cross 100 mesh sieves and separate coconut palm slag therein and obtain a coconut palm slurry；Wherein, gained coconut meat particle after a glue mill
Average grain diameter be about 20 mesh, and it is of about 55 DEG C to control material temperature in a glue mill and a juice-extracting process；
(3) by the (2) resulting coconut palm slag of step and about 55 DEG C of hot water by weight 1:After 0.8 mixing in feeding colloid mill
Secondary glue mill is carried out, is re-fed into carrying out secondary juice in juice extractor, and cross 200 mesh sieves separation coconut palm slag therein and obtain secondary coconut palm
Slurry；Wherein, it is of about 55 DEG C that secondary glue is ground with same control material temperature during secondary juice；
(4) the (2) resulting coconut palm slurry of step and the (3) resulting secondary coconut palm slurry of step are obtained by mixing required coconut palm slurry.
Coconut palm slurry prepares embodiment 2
Fresh coconut palm slurry is prepared by following raw technique of squeezing：
(1) fresh coconut meat and about 70 DEG C of hot water are made by weight 1:3 mixing and at such a temperature 15 points of heat-insulation soaking
Clock, then by compound feeding pulp crushing machine so that coconut meat is broken for the particle of about 3 millimeters of average grain diameter；
(2) a glue mill will be carried out in the (1) resulting compound feeding colloid mill of step, be then fed into being carried out in juice extractor
Once squeeze the juice, and cross 100 mesh sieves and separate coconut palm slag therein and obtain a coconut palm slurry；Wherein, gained coconut meat particle after a glue mill
Average grain diameter be about 40 mesh, and it is of about 70 DEG C to control material temperature in a glue mill and a juice-extracting process；
(3) by the (2) resulting coconut palm slag of step and about 70 DEG C of hot water by weight 1:Enter in feeding colloid mill after 1 mixing
The secondary glue mill of row, is re-fed into carrying out secondary juice in juice extractor, and cross 200 mesh sieves separation coconut palm slag therein and obtain secondary coconut palm
Slurry；Wherein, it is of about 70 DEG C that secondary glue is ground with same control material temperature during secondary juice；
(4) the (2) resulting coconut palm slurry of step and the (3) resulting secondary coconut palm slurry of step are obtained by mixing required coconut palm slurry.
Coconut palm slurry prepares embodiment 3
Fresh coconut palm slurry is prepared by following raw technique of squeezing：
(1) fresh coconut meat and about 85 DEG C of hot water are made by weight 1:4 mixing and at such a temperature 10 points of heat-insulation soaking
Clock, then by compound feeding pulp crushing machine so that coconut meat is broken for the particle of about 5 millimeters of average grain diameter；
(2) a glue mill will be carried out in the (1) resulting compound feeding colloid mill of step, be then fed into being carried out in juice extractor
Once squeeze the juice, and cross 100 mesh sieves and separate coconut palm slag therein and obtain a coconut palm slurry；Wherein, gained coconut meat particle after a glue mill
Average grain diameter be about 30 mesh, and it is of about 85 DEG C to control material temperature in a glue mill and a juice-extracting process；
(3) by the (2) resulting coconut palm slag of step and about 85 DEG C of hot water by weight 1:After 1.5 mixing in feeding colloid mill
Secondary glue mill is carried out, is re-fed into carrying out secondary juice in juice extractor, and cross 200 mesh sieves separation coconut palm slag therein and obtain secondary coconut palm
Slurry；Wherein, it is of about 85 DEG C that secondary glue is ground with same control material temperature during secondary juice；
(4) the (2) resulting coconut palm slurry of step and the (3) resulting secondary coconut palm slurry of step are obtained by mixing required coconut palm slurry.
Coconut palm slurry prepares embodiment 4
Fresh coconut palm slurry is prepared by following raw technique of squeezing：
(1) fresh coconut meat and about 65 DEG C of hot water are made by weight 1:2.5 mixing and at such a temperature 15 points of heat-insulation soaking
Clock, then by compound feeding pulp crushing machine so that coconut meat is broken for the particle of about 4 millimeters of average grain diameter；
(2) a glue mill will be carried out in the (1) resulting compound feeding colloid mill of step, be then fed into being carried out in juice extractor
Once squeeze the juice, and cross 100 mesh sieves and separate coconut palm slag therein and obtain a coconut palm slurry；Wherein, gained coconut meat particle after a glue mill
Average grain diameter be about 30 mesh, and it is of about 65 DEG C to control material temperature in a glue mill and a juice-extracting process；
(3) by the (2) resulting coconut palm slag of step and about 65 DEG C of hot water by weight 1:After 0.8 mixing in feeding colloid mill
Secondary glue mill is carried out, is re-fed into carrying out secondary juice in juice extractor, and cross 200 mesh sieves separation coconut palm slag therein and obtain secondary coconut palm
Slurry；Wherein, it is of about 65 DEG C that secondary glue is ground with same control material temperature during secondary juice；
(4) the (2) resulting coconut palm slurry of step and the (3) resulting secondary coconut palm slurry of step are obtained by mixing required coconut palm slurry.
Coconut palm slurry obtained by above example is respectively provided with natural coconut, and mellow in taste, nutritious.
It is raw to squeeze coconut milk embodiment 1
By weight percentage, the raw coconut milk beverage that squeezes of the present embodiment includes：Coconut palm slurry prepares the coconut palm prepared by embodiment 1
Slurry 10%, white granulated sugar 10%, sodium carboxymethylcellulose 0.1%, monoglyceride 0.1%, sucrose ester 0.1% and casein sodium
0.3%.
It is raw to squeeze coconut milk embodiment 2
Wherein, by weight percentage, the raw coconut milk beverage that squeezes of the present embodiment includes：It is made that coconut palm slurry prepares embodiment 1
Standby coconut palm starches 20%, white granulated sugar 4%, sodium carboxymethylcellulose 0.08%, monoglyceride 0.2%, sucrose ester 0.05% and casein
Sour sodium 0.2%.
It is raw to squeeze coconut milk embodiment 3
Wherein, by weight percentage, the raw coconut milk beverage that squeezes of the present embodiment includes：It is made that coconut palm slurry prepares embodiment 1
Standby coconut palm starches 30%, white granulated sugar 8%, sodium carboxymethylcellulose 0.15%, monoglyceride 0.3%, sucrose ester 0.25% and casein
Sour sodium 0.3%.
It is raw to squeeze coconut milk embodiment 4
Wherein, by weight percentage, the raw coconut milk beverage that squeezes of the present embodiment includes：It is made that coconut palm slurry prepares embodiment 1
Standby coconut palm starches 30%, white granulated sugar 5%, sodium carboxymethylcellulose 0.05%, monoglyceride 0.3%, sucrose ester 0.25% and casein
Sour sodium 0.05%.
It is raw to squeeze coconut milk embodiment 5-8
The raw coconut palm slurry squeezed in coconut milk embodiment 1-4 is replaced with into the coconut palm slurry prepared by coconut palm slurry preparation embodiment 2 respectively, is obtained
Coconut milk embodiment 5-8 is squeezed to embodiment life.
It is raw to squeeze coconut milk embodiment 9-12
The raw coconut palm slurry squeezed in coconut milk embodiment 1-4 is replaced with into the coconut palm slurry prepared by coconut palm slurry preparation embodiment 3 respectively, is obtained
Coconut milk embodiment 9-12 is squeezed to embodiment life.
It is raw to squeeze coconut milk embodiment 13-16
The raw coconut palm slurry squeezed in coconut milk embodiment 1-4 is replaced with into the coconut palm slurry prepared by coconut palm slurry preparation embodiment 4 respectively, is obtained
Coconut milk embodiment 13-16 is squeezed to embodiment life.
Raw squeezing coconut milk beverage obtained by above example is respectively provided with the mouthfeel of natural dense alcohol.
The raw coconut milk beverage that squeezes of the invention can be prepared as follows：By coconut palm slurry and sodium carboxymethylcellulose,
Monoglyceride, sucrose ester, casein sodium, white granulated sugar, 65-80 DEG C of hot water are mixed by predetermined ratio, and add appropriate such as lemon
(its addition is with by the pH of Coconut Juice beverage for the pH of the pH adjusting agent adjustment Coconut Juice beverage of sour sodium, sodium bicarbonate or calgon etc.
Regulation is of about that 6.5-7.0 is defined)；Mixing soup is emulsified 15-20 points in the emulsion tank that shearing rotating speed is 1440 revs/min
Clock, emulsifying temperature is 65-80 DEG C；Constant volume after emulsification, then under 30-50Mpa pressure homogenization once, then at 65-85 DEG C
Under filling, sealing, be cooled to 40 ± 2 DEG C after high temperature sterilization 18-30 minute through 121-127 DEG C, obtain final product raw squeezing coconut milk beverage.
Although depicting the present invention above by preferred embodiment, but it is to be understood that, those of ordinary skill in the art
Do not departing from invention scope of the invention, all equal improvement made according to the present invention should be invention scope institute of the invention
Cover.
Claims (8)
1. coconut milk beverage is squeezed in a kind of life, by weight percentage, including：Coconut palm slurry 10-30%, white granulated sugar 4-10%, emulsifying agent
0.2-1% and stablize thickener 0.05-0.15%；Wherein, described coconut palm slurry is adopted and prepared with the following method：
(1) fresh coconut meat and water are made by weight 1:2-4 mix, then by coconut meat therein be broken for less than or equal to 5 millimeters
Grain；
(2) a glue mill will be carried out in the (1) resulting compound feeding colloid mill of step, be then fed into being carried out once in juice extractor
Squeeze the juice, and sieving separating coconut palm slag therein and obtain coconut palm slurry；
(3) by the (2) resulting coconut palm slag of step and water by weight 1:After 0.8-1.5 mixing secondary glue is carried out in feeding colloid mill
Mill, is re-fed into carrying out secondary juice in juice extractor, and sieving separating coconut palm slag therein and obtain secondary coconut palm slurry；
(4) the (2) resulting coconut palm slurry of step and the (3) resulting secondary coconut palm slurry of step are obtained by mixing the coconut palm slurry.
2. coconut milk beverage is squeezed in life as claimed in claim 1, wherein, described stable thickener is sodium carboxymethylcellulose.
3. coconut milk beverage is squeezed in life as claimed in claim 1, wherein, described emulsifying agent is monoglyceride 0.1-0.3%, sucrose
Ester 0.05-0.25% and casein sodium 0.05-0.3%.
4. it is as claimed in claim 1 raw to squeeze coconut milk beverage, wherein, step (1) in make fresh coconut meat and water by weight 1:2-
3 mixing.
5. it is as claimed in claim 1 raw to squeeze coconut milk beverage, wherein, step (3) in make coconut palm slag and water by weight 1:0.8-
1.2 mixing.
6. it is as claimed in claim 1 raw to squeeze coconut milk beverage, wherein, step (1) in fresh coconut meat is remained into 55- in temperature
Crushed again after being soaked 10-20 minutes in 85 DEG C of water.
7. coconut milk beverage is squeezed in life as claimed in claim 1, wherein, step is (2) middle to control the coconut meat particle after being ground through a glue
Average grain diameter be 20-40 mesh, and it is 55-85 DEG C control the material temperature of compound during glue mill and single pressing.
8. it is as claimed in claim 1 raw to squeeze coconut milk beverage, wherein, step (3) in by coconut palm slag and temperature be 55-85 DEG C of water
Mixing, and carry out secondary glue mill and twice pressing under conditions of material temperature is for 55-85 DEG C.
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| CN201710012918.1A CN106819697A (en) | 2017-01-09 | 2017-01-09 | It is raw to squeeze coconut milk beverage |
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| CN201710012918.1A CN106819697A (en) | 2017-01-09 | 2017-01-09 | It is raw to squeeze coconut milk beverage |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208185A (en) * | 2018-03-12 | 2018-06-29 | 海南大学 | A kind of preparation method of high-performance coconut palm slurry |
| CN109123265A (en) * | 2018-09-04 | 2019-01-04 | 海南椰语堂食品有限公司 | Fresh squeezing coconut palm slurry of high concentration and preparation method thereof |
| CN113412896A (en) * | 2021-07-07 | 2021-09-21 | 文昌友助食品有限公司 | Process for preparing coconut milk by using coconut protein isolate extract |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261239A (en) * | 2016-08-12 | 2017-01-04 | 椰树集团海南椰汁饮料有限公司 | A kind of coconut juice and preparation method thereof |
-
2017
- 2017-01-09 CN CN201710012918.1A patent/CN106819697A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261239A (en) * | 2016-08-12 | 2017-01-04 | 椰树集团海南椰汁饮料有限公司 | A kind of coconut juice and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208185A (en) * | 2018-03-12 | 2018-06-29 | 海南大学 | A kind of preparation method of high-performance coconut palm slurry |
| CN108208185B (en) * | 2018-03-12 | 2021-11-16 | 海南大学 | Preparation method of high-performance coconut pulp |
| CN109123265A (en) * | 2018-09-04 | 2019-01-04 | 海南椰语堂食品有限公司 | Fresh squeezing coconut palm slurry of high concentration and preparation method thereof |
| CN113412896A (en) * | 2021-07-07 | 2021-09-21 | 文昌友助食品有限公司 | Process for preparing coconut milk by using coconut protein isolate extract |
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Application publication date: 20170613 |