CN107183195A - Coconut juice sour milk beverage and its production method - Google Patents
Coconut juice sour milk beverage and its production method Download PDFInfo
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- CN107183195A CN107183195A CN201710420090.3A CN201710420090A CN107183195A CN 107183195 A CN107183195 A CN 107183195A CN 201710420090 A CN201710420090 A CN 201710420090A CN 107183195 A CN107183195 A CN 107183195A
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- coconut
- sour milk
- milk beverage
- juice
- stabilizer
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- 235000020415 coconut juice Nutrition 0.000 title claims abstract description 26
- 235000011497 sour milk drink Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 239000003381 stabilizer Substances 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract 2
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract 2
- 235000020197 coconut milk Nutrition 0.000 claims description 30
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 27
- 244000060011 Cocos nucifera Species 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 21
- 235000013399 edible fruits Nutrition 0.000 claims description 16
- 239000011550 stock solution Substances 0.000 claims description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 241000894006 Bacteria Species 0.000 claims description 9
- 238000000265 homogenisation Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 5
- 244000199866 Lactobacillus casei Species 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 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 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 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 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 241000737241 Cocos Species 0.000 claims 4
- 229920002134 Carboxymethyl cellulose Polymers 0.000 claims 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 claims 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 8
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 235000014655 lactic acid Nutrition 0.000 abstract description 4
- 239000004310 lactic acid Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000002207 metabolite Substances 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 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 description 3
- 239000006041 probiotic Substances 0.000 description 3
- 235000018291 probiotics Nutrition 0.000 description 3
- 235000021568 protein beverage Nutrition 0.000 description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000021150 Orbignya martiana Species 0.000 description 1
- 235000014643 Orbignya martiana Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 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 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
Abstract
The present invention relates to beverage, and in particular to a kind of coconut juice sour milk beverage and preparation method thereof.Coconut juice lactic acid drink of the present invention, is combined the additive of following mass percent in natural coconut juice：Sugar 5%~8%, stabilizer 0.05%~0.15%, strain 0.008%~0.015%.The production method of coconut juice sour milk beverage of the present invention comprises the following steps：Sugar is added in natural coconut juice, is stirred, then after high temperature sterilization, cooling, accesses strain fermentation, stabilizer allotment is added after the completion of fermentation, coconut juice sour milk beverage is made after homogeneous, filling, sealing.The coconut juice sour milk beverage of the present invention contains albumen and biodiasmin and its metabolite, with good taste and flavor, meets the more demands of consumers in general, is adapted to industrialized production.
Description
Technical field
The present invention relates to beverage, and in particular to a kind of coconut juice sour milk beverage and its production method.
Background technology
Coconut milk, also referred to as coconut juice, is the extraction juice of the fruit coconut palm fruit of babassu cocoanut tree sometimes.Juice is clear such as
Water, and it is quite fresh and sweet, sparkling and crystal-clear bright, it is cool, thirst-quenching.Coconut milk contain abundant protein, fat, vitamin C and calcium, phosphorus,
The mineral matters such as iron, potassium, magnesium, sodium, are the beverages of vegetal pole horn of plenty.It is that can to supplement needed by human body excellent with active lactic acid bacteria drink
The beverage products of matter protein and probiotics etc..In recent years, the rise of sour milk beverage and probiotics, it is increasingly recognised that
The importance of probiotics.Although existing vegetable protein beverage and sour milk beverage product species are various, it can not meet vast
Requirement of the consumer to product quality.
The content of the invention
In order to solve the above problems, the present invention provides new a coconut juice sour milk beverage and its production method.
A kind of coconut juice sour milk beverage provided by the present invention, coconut juice sour milk beverage adds in natural coconut palm juice stoste
Enter the component of following mass percent：
Sugar 5%~8%, stabilizer 0.05%~0.15%, strain 0.008%~0.015%.
Another preferred scheme is that the sugar selects sucrose.
Another preferred scheme is that the stabilizer is from one kind or one in sodium carboxymethylcellulose, xanthans and pectin
Plant the mixture of the above.
Another preferred scheme is that the strain is selected in lactobacillus bulgaricus, streptococcus thermophilus, Lactobacillus casei
One or more kinds of mixtures.
Another preferred scheme is that the component of following mass percent is added in natural coconut palm juice stoste：
Sugar 6%~7%, stabilizer 0.08%~0.10%, strain 0.011%~0.012%.
The present invention also provides the production method of described coconut juice sour milk beverage, and its scheme is to comprise the following steps：
(1) fresh coconut palm fruit is taken, is shelled, the coconut milk stoste in coconut palm fruit is collected；
(2) sugar of coconut milk stoste weight 5%~8% is added in coconut stoste juice, is stirred, then 90~95
Feed liquid is sterilized 15~20 minutes to obtain at DEG C；
(3) when step (2) feed liquid is cooled to 33~35 DEG C, access coconut milk stock solution quality 0.008%~0.015%
Strain, stirring makes after strain be well mixed with feed liquid, 33~35 DEG C of fermentations 48~72 hours, cools down；
(4) stabilizer is added, stabilizer addition is the 0.05%~0.15% of coconut milk stock solution quality, then stirs equal
It is even and carry out homogeneous, 20~30MPa of homogenization pressure；
(5) pack, then refrigerated at 2~8 DEG C after homogeneous.
The present invention has the following advantages that and beneficial effect compared with existing product and production technology：
Present invention improves indexs such as the taste and flavors of existing protein beverage and active lactic acid bacteria drink product, product contains
Albumen and the mineral matter such as vitamin C and calcium, phosphorus, iron, potassium, magnesium, sodium, also containing biodiasmin and its metabolite, lactic acid bacteria
Growth of animal, regulation composition of gut flora, maintenance microecological balance, so as to improve gastrointestinal function can be promoted；Improve food
Digestibility and biological value；Serum cholesterol is reduced, endotoxin is controlled；Suppress corrupt bacteria growing in enteron aisle：Improve immunity of organism
Power, improves the taste and flavor of product, and product effect etc., enrich vegetable protein beverage and sour milk beverage new product
Kind, the ever-increasing demand of consumers in general is met, industrialized production is convenient, and production cost is low.
Embodiment
The preferred embodiment of the present invention presented below, to help further understanding the present invention, but the protection model of the present invention
Enclose and be not limited in these embodiments.
Embodiment 1
Coconut juice sour milk beverage, is prepared as follows：
(1) fresh coconut palm fruit is taken, is shelled, the coconut milk stoste in coconut palm fruit is collected；
(2) sugar of coconut milk stoste weight 5% is added in coconut stoste juice, is stirred, is then sterilized at 92 DEG C
Obtain feed liquid within 18 minutes；
(3) when step (2) feed liquid is cooled to 34 DEG C, the species L. casei of access coconut milk stock solution quality 0.009%,
Stirring makes after strain be well mixed with feed liquid, 34 DEG C of fermentations 60 hours, cools down；
(4) stabiliser pectin is added, stabilizer addition is the 0.11% of coconut milk stock solution quality, is then stirred simultaneously
Carry out homogeneous, homogenization pressure 28MPa；
(5) pack, then refrigerated at 2~4 DEG C after homogeneous.
Embodiment 2
Coconut juice sour milk beverage, is prepared as follows：
(1) fresh coconut palm fruit is taken, is shelled, the coconut milk stoste in coconut palm fruit is collected；
(2) sugar of coconut milk stoste weight 7% is added in coconut stoste juice, is stirred, is then sterilized at 95 DEG C
Obtain feed liquid within 20 minutes；
(3) when step (2) feed liquid is cooled to 35 DEG C, the species L. casei of access coconut milk stock solution quality 0.011%,
Stirring makes after strain be well mixed with feed liquid, 35 DEG C of fermentations 48 hours, cools down；
(4) stabiliser pectin is added, stabilizer addition is the 0.08% of coconut milk stock solution quality, is then stirred simultaneously
Carry out homogeneous, homogenization pressure 25MPa；
(5) pack, then refrigerated at 2~4 DEG C after homogeneous.
Embodiment 3
Coconut juice sour milk beverage, production method is as follows：
(1) fresh coconut palm fruit is taken, is shelled, the coconut milk stoste in coconut palm fruit is collected；
(2) sugar of coconut milk stoste weight 8% is added in coconut stoste juice, is stirred, is then sterilized at 90 DEG C
Obtain feed liquid within 15 minutes；
(3) when step (2) feed liquid is cooled to 33 DEG C, the bulgarian milk bar of access coconut milk stock solution quality 0.008%
Bacterium strain, stirring makes after strain be well mixed with feed liquid, 33 DEG C of fermentations 72 hours, cools down；
(4) stabilizer is added, stabilizer addition is the 0.05% of coconut milk stock solution quality, then stirs and carries out
Homogeneous, homogenization pressure 22MPa；
(5) pack, then refrigerated at 2~6 DEG C after homogeneous.
Embodiment 4
The production method of coconut juice sour milk beverage, step is as follows：
(1) fresh coconut palm fruit is taken, is shelled, the coconut milk stoste in coconut palm fruit is collected；
(2) sugar of coconut milk stoste weight 7% is added in coconut stoste juice, is stirred, is then sterilized at 93 DEG C
Obtain feed liquid within 19 minutes；
(3) when step (2) feed liquid is cooled to 33 DEG C, the lactobacillus bulgaricus of access coconut milk stock solution quality 0.01%
Strain, stirring makes after strain be well mixed with feed liquid, 33 DEG C of fermentations 48~72 hours, cools down；
(4) stabilizer sodium carboxymethylcellulose is added, stabilizer addition is the 0.05% of coconut milk stock solution quality, then
Stir and carry out homogeneous, homogenization pressure 30MPa；
(5) pack, then refrigerated at 2~6 DEG C after homogeneous.
Embodiment 5
The production method of coconut juice sour milk beverage, step is as follows：
(1) fresh coconut palm fruit is taken, is shelled, the coconut milk stoste in coconut palm fruit is collected；
(2) sugar of coconut milk stoste weight 6.5% is added in coconut stoste juice, stirs, is then killed at 94 DEG C
Bacterium obtains feed liquid in 16 minutes；
(3) when step (2) feed liquid is cooled to 35 DEG C, the bulgarian milk bar of access coconut milk stock solution quality 0.012%
Bacterium strain, stirring makes after strain be well mixed with feed liquid, 35 DEG C of fermentations 55 hours, cools down；
(4) stabilizer sodium carboxymethylcellulose is added, stabilizer addition is the 0.10% of coconut milk stock solution quality, then
Stir and carry out homogeneous, homogenization pressure 20MPa；
(5) pack, then refrigerated at 2~6 DEG C after homogeneous.
Above-described embodiment is preferably embodiment, but embodiments of the present invention are not by above-described embodiment of the invention
Limitation, other any Spirit Essences without departing from the present invention and the change made under principle, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (6)
1. a kind of coconut juice sour milk beverage, it is characterised in that the group of following mass percent is added in natural coconut palm juice stoste
Point：
Sugar 5%~8%, stabilizer 0.05%~0.15%, strain 0.008%~0.015%.
2. coconut juice sour milk beverage according to claim 1, it is characterised in that the sugar selects sucrose.
3. coconut juice sour milk beverage according to claim 1, it is characterised in that the stabilizer selects carboxymethyl cellulose
One or more kinds of mixtures in sodium, xanthans and pectin.
4. coconut juice sour milk beverage according to claim 1, it is characterised in that the strain selects bulgarian milk bar
One or more kinds of mixtures in bacterium, streptococcus thermophilus, Lactobacillus casei.
5. coconut juice sour milk beverage according to claim 1, it is characterised in that added in natural coconut palm juice stoste following
The component of mass percent：
Sugar 6%~7%, stabilizer 0.08%~0.10%, strain 0.011%~0.012%.
6. the production method of the coconut juice sour milk beverage in claim 1 to 5 described in any one claim, its feature exists
In comprising the following steps：
(1) fresh coconut palm fruit is taken, is shelled, the coconut milk stoste in coconut palm fruit is collected；
(2) sugar of coconut milk stoste weight 5%~8% is added in coconut stoste juice, is stirred, then at 90~95 DEG C
Sterilization obtains feed liquid in 15~20 minutes；
(3) when step (2) feed liquid is cooled to 33~35 DEG C, the bacterium of access coconut milk stock solution quality 0.008%~0.015%
Kind, stirring makes after strain be well mixed with feed liquid, 33~35 DEG C of fermentations 48~72 hours, cools down；
(4) stabilizer is added, stabilizer addition is the 0.05%~0.15% of coconut milk stock solution quality, is then stirred simultaneously
Carry out homogeneous, 20~30MPa of homogenization pressure；
(5) pack, then refrigerated at 2~8 DEG C after homogeneous.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710420090.3A CN107183195A (en) | 2017-06-06 | 2017-06-06 | Coconut juice sour milk beverage and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710420090.3A CN107183195A (en) | 2017-06-06 | 2017-06-06 | Coconut juice sour milk beverage and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107183195A true CN107183195A (en) | 2017-09-22 |
Family
ID=59876346
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710420090.3A Pending CN107183195A (en) | 2017-06-06 | 2017-06-06 | Coconut juice sour milk beverage and its production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107183195A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308486A (en) * | 2018-03-19 | 2018-07-24 | 明富（上海）健康科技有限公司 | A kind of fermentation coconut palm slurry and the coconut palm pulp beverage that ferments |
| CN109329682A (en) * | 2018-11-08 | 2019-02-15 | 海南新大食品有限公司 | A kind of fermentation coconut juice beverage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0731434A (en) * | 1993-07-14 | 1995-02-03 | Asahi Breweries Ltd | Nata de coco-containing drink |
| CN101120700A (en) * | 2007-08-31 | 2008-02-13 | 林伟锋 | Soybean active lactic acid bacteria beverage and production method thereof |
| CN101204175A (en) * | 2007-12-11 | 2008-06-25 | 华南农业大学 | Coconut-flavored active lactic acid bacteria beverage and producing method thereof |
| CN104957690A (en) * | 2015-04-30 | 2015-10-07 | 熊涛 | Fermented coconut milk drink and preparation method thereof |
-
2017
- 2017-06-06 CN CN201710420090.3A patent/CN107183195A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0731434A (en) * | 1993-07-14 | 1995-02-03 | Asahi Breweries Ltd | Nata de coco-containing drink |
| CN101120700A (en) * | 2007-08-31 | 2008-02-13 | 林伟锋 | Soybean active lactic acid bacteria beverage and production method thereof |
| CN101204175A (en) * | 2007-12-11 | 2008-06-25 | 华南农业大学 | Coconut-flavored active lactic acid bacteria beverage and producing method thereof |
| CN104957690A (en) * | 2015-04-30 | 2015-10-07 | 熊涛 | Fermented coconut milk drink and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308486A (en) * | 2018-03-19 | 2018-07-24 | 明富（上海）健康科技有限公司 | A kind of fermentation coconut palm slurry and the coconut palm pulp beverage that ferments |
| CN109329682A (en) * | 2018-11-08 | 2019-02-15 | 海南新大食品有限公司 | A kind of fermentation coconut juice beverage and preparation method thereof |
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