CN107996724A - A kind of preparation method of the compound coconut milk beverage of low fat high protein low energy - Google Patents
A kind of preparation method of the compound coconut milk beverage of low fat high protein low energy Download PDFInfo
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- CN107996724A CN107996724A CN201711241275.4A CN201711241275A CN107996724A CN 107996724 A CN107996724 A CN 107996724A CN 201711241275 A CN201711241275 A CN 201711241275A CN 107996724 A CN107996724 A CN 107996724A
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- 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
- A23C11/103—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 containing only proteins from pulses, oilseeds or nuts, e.g. nut milk
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Abstract
The invention discloses a kind of preparation method of the compound coconut milk beverage of low fat high protein low energy.The present invention is used to reduce coconut milk energy, improves the production method of coconut milk protein content and coconut milk (milk) beverage to extend the shelf life, it is that cashew nut powder is added in traditional and single coconut milk processing method and is improved to carry out 3~6 seconds under 65~80 DEG C of temperature, the pressure of 60~80MPa by the condition of homogeneous, the fat globule granularity in emulsion is less than 2 μm.Obtained coconut milk beverage protein content can bring up to 4~6% (weight), and the in good taste and coconut of product is strong, and the extended shelf-life under room temperature was to more than 18 months.
Description
Technical field
The present invention relates to vegetable protein beverage technical field, more particularly to a kind of compound coconut milk of low fat high protein low energy
The preparation method of beverage.
Background technology
Coconut (Cocos nucifera L.) is the fruit of babassu coco, at present in more than 90, the whole world torrid zone
There is plantation in country.Coconut is the symbol in Hainan, has important economic value.The nutritive value of coconut is very high, modern medicine
Research shows, contains egg in coconut juice and coconut meat
The trace element such as white matter, carbohydrate, grease type, vitamins, calcium, phosphorus, iron and mineral matter, are the good of medicine-food two-purpose
Product.Nutrition, this healthy new propensity to consume are benefited from, beverage market development in recent years is in rapid growth, global vegetable protein
The average annual growth rate that beverage is gone over 5 years is 28%, is the sub-industry that speedup is most fast in beverage.American plant protein beverage market at present
About 30,000,000,000 dollars of scale, year speedup 7%.Compared with the U.S., Chinese Plants protein beverage is at an early stage of development, is opened in two tires,
Under urbanization, aging background, pre-capita consumption volume and product up-gradation room for promotion are huge.Data show, since two thousand and ten, in
State's vegetable protein beverage market sales revenue and the annual average compound growth rate of sales volume are respectively 24.4% and 21.3%.Sales volume in 2015
21.6% and 28% will be respectively reached with the annual growth of sales volume.Expect 2019, China vegetable protein beverage market rule
Mould is up to 159,400,000,000 yuan or so.The whole world in 2016 has listed the beverage products of various different protein combinations, as soybean+almond,
Almond+coconut, almond+oat etc..The time immemorial concept cereal such as quinoa, fructus cannabis, profound rice are added in vegetable protein beverage is also
Good differentiation innovation.At present, the domestic popular universal impression for vegetable protein beverage is shown as：High protein, low sugar are low
Hot, not thick (salubrious), and there is good flavor.Thus it is subject to the common people to like extensively, coconut milk therein is exactly current
One of heavier vegetable protein beverage category of accounting in market.Coconut milk be using fresh coconut flesh as raw material, it is processed be made
Protein beverage, be the highest natural beverage of amino acid content in the world so far.Vitamin E contained by it can keep women
Youthful vigor, abundant zinc can promote maiden to develop, and magnesium can improve the circulatory system of the elderly, and core yellow ovum element phosphatide is even more to strengthen
The high-rank fuel of sexual function.Researcher's research of Beijing Medical University shows that often drinking coconut milk will not only put on weight, also
Human body blood lipid level can be reduced, prevents hyperlipemia, so as to play to cardiovascular health-care effect.Researcher also found, first
Drink coconut milk is drunk again, even if being not easy to drink amount liquor-saturated more.In addition, also it can kill human endoparasites' containing a kind of in coconut milk
Material, it is ruddy can to make us skin.
Cashew nut is a kind of invigorant of great nutritive value, in kidney-nourishing, first delays aging, benefit as one of " four big nuts "
Blood, stomach invigorating etc. have a great use, and with prevention cardiovascular and cerebrovascular disease, moistening lung, cerebrum tonifying, etc. multiple efficacies.Cashew nut egg
Casamino acid A wide selection of colours and designs, rich content, is more good vegetable protein sources.Arginine, glutamic acid, aspartic acid this three
The content of kind of nonessential amino acid and essential amino acid leucine in cashew nut is all very high, there is that researches show that by the cashew nut egg of extraction
Concentrated in vain, can be added into as nourishing additive agent in food, strengthen the nutrition of food, be also used as functional food,
Improve the situation of human body some diseases etc. caused by lacking protein.And modern medicine study shows, cashew nut has
The effects such as many important medicines and health protection effects, anticancer, antibacterial.
At present, coconut milk product standard QB/T2300-2006《Vegetable protein beverage, coconut milk and recovery coconut milk》In will
Protein content palpus >=0.5g/100g is sought, but is required with market demand rapid increase, on the one hand there is the strong of corresponding product standard
Beam is restricted, on the other hand there is driving for powerful economic interests, makes to mix this kind of protein contents such as soybean, peanut in coconut milk
Height, the phenomenon of the adulteration of low non-purpose (product indicia) the kind derived components of cost become increasingly conspicuous, this laboratory early-stage study
In be also demonstrated that in Walnut Milk there is incorporation soybean, peanut, the phenomenon of the foreign constituents such as sesame.In consideration of it, this research and utilization
The characteristics of high protein such as cashew nut, almond and avenin, coconut milk is compounded therewith, develops a new fat high protein low energy
Measure compound coconut milk beverage product, outside meeting product quality to the requirement of protein, also have the function of certain nutrition and
Characteristic, the characteristics of meeting the trend and modern food health diet of current vegetable protein beverage.
The content of the invention
Present invention aims at provide a kind of preparation method of the compound coconut milk beverage of low fat high protein low energy.
The present invention adopts the technical scheme that：
The preparation method of the compound coconut milk beverage of low fat high protein low energy of the present invention comprises the following steps that：
(1) clean；Remove the various impurity in raw material shredded coconut stuffing；
(2) dry；Drying makes moisture be reduced to less than 4%, and material temperature must not be higher than 60 DEG C in drying process；
(3) crush；Crushed before quenched for dry coconut meat, control more than 40 mesh of fines content, passing through 20
Mesh sieve is no more than 5%；
(4) it is quenched；Make what material was optimal using the method for adding moisture or penetrating live (open) steam when steaming stir-fry and starting
Steam to fry and start moisture, then the material moistened is subjected to steaming stir-fry, make steaming fry after the moisture of clinker reach 5-10%, temperature 40-
80℃；
(5) cold press；The oil-containing of cold pressed cake is down to 4-8% using twice pressing；Cold pressing oil uses oil press,
Single head treating capacity is 4-8kg/h；
(6) by after cold press gained shredded coconut stuffing carry out micronized pulverization after, by coconut meat, cashew nut powder 60-100：10-30：1 weight
Normal juice processed is starched than heating water mill, filtering, centrifuges to obtain fresh compound coconut milk；
(7) emulsifying agent of final products 4~6 ‰ (weight) and the water of 3-6 times of weight will be accounted in 65~80 DEG C, 3000-
Stirred 3~5 minutes under 3500 revs/min, obtain emulsifier solution；The stabilizer and 3-6 of final products 2~5 ‰ (weight) will be accounted for
The water of times weight stirs 1~3 minute under 65~80 DEG C, 3000-3500 revs/min, obtains stabilizer liquid；
(8) emulsifier solution of step (7) and stabilizer liquid are separately added into above-mentioned compound coconut milk, at 55~65 DEG C
Emulsification treatment 3~9 minutes；
(9) sucrose is replaced to adjust emulsification using (weight) steviosides of 0.1-0.5 ‰ and 1% D-sorbite or xylose sugar alcohol
The pol of coconut milk afterwards, to reduce the energy of compound coconut milk；
(10) coconut milk of step (9) is placed in homogenizer, in the temperature at 65~80 DEG C, the pressure of 60~80MPa
It is lower to carry out 3~6 seconds, the fat globule granularity in emulsion is less than 2 μm；Then by filling and sterilization, be packaged to be finished product drink
Material.
In step (1), control raw material impurity content must not exceed 0.2%.
In step (3), in order to reach broken requirement, it is necessary to which the moisture of oil plant is in 6%-12% when control is broken.
In step (4), preferably make steaming fry after the moisture of clinker reach 7%, temperature is 60 DEG C.
In step (5), the oil-containing of cold pressed cake is down to 6.5% preferably by twice pressing；Cold pressing oil is using Germany
KOMET cold pressing expellers, single head treating capacity are about 6.9kg/h.
In step (6), preferably by coconut meat, cashew nut powder 80：20：1 weight ratio heating water mill starches Normal juice processed.
In step (7), will preferably account for the emulsifying agent of final products 5 ‰ (weight) and the water of 5 times of weight 75 DEG C, 3200
Stirred 4 minutes under rev/min, obtain emulsifier solution；The stabilizer of final products 3 ‰ (weight) will be accounted for and the water of 5 times of weight exists
Stirred 2 minutes under 75 DEG C, 3200 revs/min, obtain stabilizer liquid.
In step (8), preferably the emulsifier solution of step (7) and stabilizer liquid are separately added into above-mentioned compound coconut milk,
60 DEG C it is emulsified processing 6 minutes.
In step (9), sucrose is replaced preferably using 0.2 ‰ (weight) steviosides and 1% D-sorbite or xylose sugar alcohol
Adjust the pol of coconut milk after emulsifying.
In step (10), preferably the coconut milk of step (9) is placed in homogenizer, in the temperature at 75 DEG C, the pressure of 70MPa
Carried out 5 seconds under power, the fat globule granularity in emulsion is less than 2 μm.
The positive effect of the present invention is as follows：
The present invention replaces traditional sucrose using steviol glycoside part, reduces the additive amount of sucrose, on the one hand can utilize sweet tea
The synanthrin glycosides functional character of itself, and the additive amount of sucrose can be reduced, so as to reduce the energy of product, realize the low energy of product
Purpose.
The present invention is compounded using the shredded coconut stuffing of gained Low grease after cold press for raw material and cashew nut, does not allow mutability making protein
On the basis of, the content of grease in shredded coconut stuffing had both been reduced, while by being compounded with cashew nut, and the content of protein can be improved, moreover it is possible to
Improve the flavor and taste of coconut milk.
The present invention is used to reduce coconut milk energy, raising coconut milk protein content and the coconut milk (milk) to extend the shelf life
The production method of beverage, is that cashew nut powder is added in traditional and single coconut milk processing method and is improved to the condition of homogeneous
Carried out 3~6 seconds under 65~80 DEG C of temperature, the pressure of 60~80MPa, the fat globule granularity in emulsion is less than 2 μm.Gained
To coconut milk beverage protein content can bring up to 4~6% (weight), the in good taste and coconut of product is strong, under room temperature
Extended shelf-life was to more than 18 months.
Embodiment
The following examples are that the present invention is described in further detail.
Embodiment 1
The preparation method of the compound coconut milk beverage of low fat high protein low energy of the present invention comprises the following steps that：
(1) clean；Remove the various impurity in raw material shredded coconut stuffing；
(2) dry；Drying makes moisture be reduced to less than 4%, and material temperature must not be higher than 60 DEG C in drying process；
(3) crush；Crushed before quenched for dry coconut meat, control more than 40 mesh of fines content, passing through 20
Mesh sieve is no more than 5%；
(4) it is quenched；Make what material was optimal using the method for adding moisture or penetrating live (open) steam when steaming stir-fry and starting
Steam to fry and start moisture, then the material moistened is subjected to steaming stir-fry, make steaming fry after the moisture of clinker reach 5%, temperature is 80 DEG C；
(5) cold press；The oil-containing of cold pressed cake is down to 4% using twice pressing；Cold pressing oil uses oil press, single
Head treating capacity is 8kg/h；
(6) by after cold press gained shredded coconut stuffing carry out micronized pulverization after, by coconut meat, cashew nut powder 60：30：1 weight ratio heating
Water mill starches Normal juice processed, and filtering, centrifuges to obtain fresh compound coconut milk；
(7) emulsifying agent of final products 4 ‰ (weight) and the water of 3-6 times of weight will be accounted for stir under 80 DEG C, 3000 revs/min
Mix 5 minutes, obtain emulsifier solution；To account for the stabilizer of final products 2 ‰ (weight) and the water of 6 times of weight 65 DEG C, 33500
Stirred 1 minute under rev/min, obtain stabilizer liquid；
(8) emulsifier solution of step (7) and stabilizer liquid are separately added into above-mentioned compound coconut milk, it is emulsified at 65 DEG C
Processing 3 minutes；
(9) coconut palm after emulsifying is adjusted instead of sucrose using 0.5 ‰ (weight) steviosides and 1% D-sorbite or xylose sugar alcohol
The pol of sub- juice, to reduce the energy of compound coconut milk；
(10) coconut milk of step (9) is placed in homogenizer, 3 is being carried out under 65 DEG C of temperature, the pressure of 80MPa
Second, the fat globule granularity in emulsion is less than 2 μm；Then by filling and sterilization, be packaged to be finished beverage.
In step (1), control raw material impurity content must not exceed 0.2%.
In step (3), in order to reach broken requirement, it is necessary to which the moisture of oil plant is in 6%-12% when control is broken.
Embodiment 2
The preparation method of the compound coconut milk beverage of low fat high protein low energy of the present invention comprises the following steps that：
(1) clean；Remove the various impurity in raw material shredded coconut stuffing；
(2) dry；Drying makes moisture be reduced to less than 4%, and material temperature must not be higher than 60 DEG C in drying process；
(3) crush；Crushed before quenched for dry coconut meat, control more than 40 mesh of fines content, passing through 20
Mesh sieve is no more than 5%；
(4) it is quenched；Make what material was optimal using the method for adding moisture or penetrating live (open) steam when steaming stir-fry and starting
Steam to fry and start moisture, then the material moistened is subjected to steaming stir-fry, make steaming fry after the moisture of clinker reach 10%, temperature is 40 DEG C；
(5) cold press；The oil-containing of cold pressed cake is down to 8% using twice pressing；Cold pressing oil uses oil press, single
Head treating capacity is 4kg/h；
(6) by after cold press gained shredded coconut stuffing carry out micronized pulverization after, by coconut meat, cashew nut powder 100：10：1 weight ratio heating
Water mill starches Normal juice processed, and filtering, centrifuges to obtain fresh compound coconut milk；
(7) emulsifying agent of final products 6 ‰ (weight) and the water of 3 times of weight will be accounted for stir under 80 DEG C, 3000 revs/min
5 minutes, obtain emulsifier solution；The stabilizer of final products 2 ‰ (weight) and the water of 6 times of weight will be accounted at 65 DEG C, 3500 revs/min
Stirred 1 minute under clock, obtain stabilizer liquid；
(8) emulsifier solution of step (7) and stabilizer liquid are separately added into above-mentioned compound coconut milk, it is emulsified at 65 DEG C
Processing 3 minutes；
(9) coconut palm after emulsifying is adjusted instead of sucrose using 0.5 ‰ (weight) steviosides and 1% D-sorbite or xylose sugar alcohol
The pol of sub- juice, to reduce the energy of compound coconut milk；
(10) coconut milk of step (9) is placed in homogenizer, 3 is being carried out under 65 DEG C of temperature, the pressure of 80MPa
Second, the fat globule granularity in emulsion is less than 2 μm；Then by filling and sterilization, be packaged to be finished beverage.
In step (1), control raw material impurity content must not exceed 0.2%.
In step (3), in order to reach broken requirement, it is necessary to which the moisture of oil plant is in 6%-12% when control is broken.
Embodiment 3
The preparation method of the compound coconut milk beverage of low fat high protein low energy of the present invention comprises the following steps that：
(1) clean；Remove the various impurity in raw material shredded coconut stuffing；
(2) dry；Drying makes moisture be reduced to less than 4%, and material temperature must not be higher than 60 DEG C in drying process；
(3) crush；Crushed before quenched for dry coconut meat, control more than 40 mesh of fines content, passing through 20
Mesh sieve is no more than 5%；
(4) it is quenched；Make what material was optimal using the method for adding moisture or penetrating live (open) steam when steaming stir-fry and starting
Steam to fry and start moisture, then the material moistened is subjected to steaming stir-fry, choosing make steaming fry after the moisture of clinker reach 7%, temperature is 60 DEG C.
(5) cold press；The oil-containing of cold pressed cake is down to 6.5% using twice pressing；Cold pressing oil is using Germany's KOMET cold press
Machine, single head treating capacity are about 6.9kg/h.
(6) by after cold press gained shredded coconut stuffing carry out micronized pulverization after, by coconut meat, cashew nut powder 80：20：1 weight ratio heating
Water mill starches Normal juice processed, and filtering, centrifuges to obtain fresh compound coconut milk；
(7) emulsifying agent of final products 5 ‰ (weight) and the water of 5 times of weight will be accounted for stir under 75 DEG C, 3200 revs/min
4 minutes, obtain emulsifier solution；The stabilizer of final products 3 ‰ (weight) and the water of 5 times of weight will be accounted at 75 DEG C, 3200 revs/min
Stirred 2 minutes under clock, obtain stabilizer liquid.
(8) emulsifier solution of step (7) and stabilizer liquid are separately added into above-mentioned compound coconut milk, it is emulsified at 60 DEG C
Processing 6 minutes.
(9) coconut palm after emulsifying is adjusted instead of sucrose using 0.2 ‰ (weight) steviosides and 1% D-sorbite or xylose sugar alcohol
The pol of sub- juice, to reduce the energy of compound coconut milk；
(10) coconut milk of step (9) is placed in homogenizer, 5 is being carried out under 75 DEG C of temperature, the pressure of 70MPa
Second, the fat globule granularity in emulsion is less than 2 μm.Then by filling and sterilization, be packaged to be finished beverage.
In step (1), control raw material impurity content must not exceed 0.2%.
In step (3), in order to reach broken requirement, it is necessary to which the moisture of oil plant is in 6%-12% when control is broken.
This product protein content 5.91%, fat content 10.37%, mouthfeel from it is single to it is complicated, than single coconut
Juice flavor is fuller, nutrition is more balanced comprehensively, and structural state stable homogeneous, fat content is lower, protein content higher, and has
Certain functional activity.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of changes, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (10)
- A kind of 1. preparation method of the compound coconut milk beverage of low fat high protein low energy, it is characterised in that：The method it is specific Step is as follows：(1) clean；Remove the various impurity in raw material shredded coconut stuffing；(2) dry；Drying makes moisture be reduced to less than 4%, and material temperature must not be higher than 60 DEG C in drying process；(3) crush；Crushed before quenched for dry coconut meat, control more than 40 mesh of fines content, passing through 20 mesh sieves No more than 5%；(4) it is quenched；The steaming for being optimal material using the method for adding moisture or penetrating live (open) steam when steaming and frying and start is fried Start moisture, then the material moistened be subjected to steaming stir-fry, make steaming fry after the moisture of clinker reach 5-10%, temperature is 40-80 DEG C；(5) cold press；The oil-containing of cold pressed cake is down to 4-8% using twice pressing；Cold pressing oil uses oil press, single head Treating capacity is 4-8kg/h；(6) by after cold press gained shredded coconut stuffing carry out micronized pulverization after, by coconut meat, cashew nut powder 60-100：10-30：1 weight ratio adds Hot water defibrination Normal juice, filtering, centrifuges to obtain fresh compound coconut milk；(7) will account for the emulsifying agent of final products 4~6 ‰ (weight) and the water of 3-6 times of weight 65~80 DEG C, 3000-3500 turn/ Stirring 3~5 minutes, obtain emulsifier solution under minute；The stabilizer and 3-6 times of weight of final products 2~5 ‰ (weight) will be accounted for Water stirs 1~3 minute under 65~80 DEG C, 3000-3500 revs/min, obtains stabilizer liquid；(8) emulsifier solution of step (7) and stabilizer liquid are separately added into above-mentioned compound coconut milk, it is emulsified at 55~65 DEG C Processing 3~9 minutes；(9) coconut palm after emulsifying is adjusted instead of sucrose using (weight) steviosides of 0.1-0.5 ‰ and 1% D-sorbite or xylose sugar alcohol The pol of sub- juice, to reduce the energy of compound coconut milk；(10) coconut milk of step (9) is placed in homogenizer, under 65~80 DEG C of temperature, the pressure of 60~80MPa into Row 3~6 seconds, makes the fat globule granularity in emulsion be less than 2 μm；Then by filling and sterilization, be packaged to be finished beverage.
- 2. the preparation method of the compound coconut milk beverage of low fat high protein low energy as claimed in claim 1, it is characterised in that：Step Suddenly in (1), control raw material impurity content must not exceed 0.2%.
- 3. the preparation method of the compound coconut milk beverage of low fat high protein low energy as claimed in claim 1, it is characterised in that：Step Suddenly in (3), in order to reach broken requirement, it is necessary to which the moisture of oil plant is in 6%-12% when control is broken.
- 4. the preparation method of the compound coconut milk beverage of low fat high protein low energy as claimed in claim 1, it is characterised in that：Step Suddenly in (4), make steaming fry after the moisture of clinker reach 7%, temperature is 60 DEG C.
- 5. the preparation method of the compound coconut milk beverage of low fat high protein low energy as claimed in claim 1, it is characterised in that：Step Suddenly in (5), the oil-containing of cold pressed cake is down to 6.5% using twice pressing；Cold pressing oil is using Germany's KOMET cold pressing expellers, single head Treating capacity is about 6.9kg/h.
- 6. the preparation method of the compound coconut milk beverage of low fat high protein low energy as claimed in claim 1, it is characterised in that：Step Suddenly in (6), by coconut meat, cashew nut powder 80：20：1 weight ratio heating water mill starches Normal juice processed.
- 7. the preparation method of the compound coconut milk beverage of low fat high protein low energy as claimed in claim 1, it is characterised in that：Step Suddenly in (7), the emulsifying agent of final products 5 ‰ (weight) and the water of 5 times of weight will be accounted for 4 points is stirred under 75 DEG C, 3200 revs/min Clock, obtains emulsifier solution；The stabilizer of final products 3 ‰ (weight) and the water of 5 times of weight will be accounted at 75 DEG C, 3200 revs/min Lower stirring 2 minutes, obtains stabilizer liquid.
- 8. the preparation method of the compound coconut milk beverage of low fat high protein low energy as claimed in claim 1, it is characterised in that：Step Suddenly in (8), the emulsifier solution of step (7) and stabilizer liquid are separately added into above-mentioned compound coconut milk, at 60 DEG C of emulsified places Reason 6 minutes.
- 9. the preparation method of the compound coconut milk beverage of low fat high protein low energy as claimed in claim 1, it is characterised in that：Step Suddenly in (9), using 0.2 ‰ (weight) steviosides and 1% D-sorbite or xylose sugar alcohol instead of coconut after sucrose adjusting emulsification The pol of juice.
- 10. the preparation method of the compound coconut milk beverage of low fat high protein low energy as claimed in claim 1, it is characterised in that： In step (10), the coconut milk of step (9) is placed in homogenizer, is being carried out 5 seconds under 75 DEG C of temperature, the pressure of 70MPa, The fat globule granularity in emulsion is set to be less than 2 μm.
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| CN1217896A (en) * | 1997-11-20 | 1999-06-02 | 椰树集团海南椰汁饮料有限公司 | Improved procedure for coconut beverage and products therefrom |
| US7157109B2 (en) * | 2002-09-05 | 2007-01-02 | Marc Kipfer | Natural re-hydrating and energizing beverage based on coconut water, fruit juices and incorporated nutritive components |
| US20100119683A1 (en) * | 2008-11-07 | 2010-05-13 | David Feldpausch | Stabilized masticated frozen dessert |
| CN104336709A (en) * | 2013-07-24 | 2015-02-11 | 海南新大食品有限公司 | Peanut coconut juice beverage and preparation method thereof |
| CN103462120A (en) * | 2013-07-28 | 2013-12-25 | 吉林大学 | Pinenut juice pulp particle beverage and preparation method thereof |
| CN104026245A (en) * | 2014-06-10 | 2014-09-10 | 江南大学 | Low-fat peanut milk beverage as well as preparation method thereof |
| CN104082423A (en) * | 2014-07-01 | 2014-10-08 | 中国热带农业科学院椰子研究所 | Method for simultaneously producing natural coconut oil and low-fat coconut juice |
| CN106071446A (en) * | 2016-06-16 | 2016-11-09 | 陕西师范大学 | A kind of Granny Smith low in calories is combined sarcocarp drinks and preparation method thereof with Hayward Fructus actinidiae chinensis |
| CN106974153A (en) * | 2017-04-19 | 2017-07-25 | 南昌大学 | A kind of production method of coconut milk peanut beverage |
| CN107011988A (en) * | 2017-05-04 | 2017-08-04 | 海南南国健康产业有限公司 | A kind of coconut oil extraction process and its coconut oil |
| CN107183197A (en) * | 2017-06-23 | 2017-09-22 | 上海沁果心饮品有限公司 | A kind of nut breast and its production method |
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