CN108065163A - A kind of fermentation coconut milk and preparation method thereof - Google Patents
A kind of fermentation coconut milk and preparation method thereof Download PDFInfo
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- CN108065163A CN108065163A CN201711407914.XA CN201711407914A CN108065163A CN 108065163 A CN108065163 A CN 108065163A CN 201711407914 A CN201711407914 A CN 201711407914A CN 108065163 A CN108065163 A CN 108065163A
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- fermentation
- coconut milk
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- juice
- fermentation coconut
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- 238000000855 fermentation Methods 0.000 title claims abstract description 115
- 230000004151 fermentation Effects 0.000 title claims abstract description 115
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
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- 230000001954 sterilising effect Effects 0.000 claims abstract description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
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- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
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- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a kind of fermentation coconut milk and preparation method thereof, which comprises the following steps：S1：By cococut juice, reduced sugar and water after mixing, by filtering and sterilization obtains mixed liquor；S2：Inoculating starter when liquid to be mixed is cooled to preset temperature, and ferment under the preset temperature, obtain fermentation coconut milk；S3：Homogeneous micronization is carried out to fermentation coconut milk.Reduced sugar includes but are not limited to the one or more in glucose, galactolipin, lactose, fructose syrup, and mass percent of the reduced sugar in mixed liquor is 0.5%~2%；Leavening includes but are not limited to probiotics, and the additive amount of probiotics is 1 × 106~1 × 109Cfu/mL, the time of fermentation is 12~96h.The no added stabilizer of fermentation coconut milk, stable system, clean taste, sweet and sour taste, slurry viscosity is low, good fluidity, it can directly apply or be applied to other products as dispensing, and the preparation method of the fermentation coconut milk is simple for process, is suitble to factory's large-scale production.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of fermentation coconut milk and preparation method thereof.
Background technology
Coconut juice and coconut meat are containing a large amount of protein, fructose, glucose, sucrose, fat, vitamin B1, vitamin E, vitamin
C, potassium, calcium, magnesium etc..Coconut milk is the natural beverage that coconut meat is squeezed the juice, and contains a large amount of vegetable proteins and 17 kinds of human bodies
Required amino acid and zinc, calcium, iron etc. are micro-, are the highest natural beverages of amino acid content in the world so far.
At present, the research fermented to coconut is relatively fewer.The problem of coconut milk fermentation process is primarily present is formula
It is complex, and feedstock processing and production technology are complex, industrialized production has certain difficulty or due to coconut
What juice contained in itself can be directly less, it is necessary to could be fermented with specific microorganism using carbon source and nitrogen source.
Therefore, a kind of formula is still lacked at present simply, strain is adaptable, and the ferment making that process operability is strong
Method, this is those skilled in the art's urgent problem to be solved.
The content of the invention
An embodiment of the present invention provides a kind of fermentation coconut milk and preparation method thereof, the no added stabilizations of fermentation coconut milk
Agent, stable system, clean taste, sweet and sour taste, slurry viscosity is low, good fluidity, can directly apply or be applied to as dispensing
Other products, and the preparation method of the fermentation coconut milk is simple for process, is suitble to factory's large-scale production.
In a first aspect, an embodiment of the present invention provides a kind of fermentation coconut milk preparation method, this method includes following step
Suddenly：
S1：By cococut juice, reduced sugar and water after mixing, by filtering and sterilization obtains mixed liquor；
S2：Inoculating starter when liquid to be mixed is cooled to preset temperature, and ferment under the preset temperature, it obtains
Ferment coconut milk.
The preparation method of coconut milk of the present invention need not add the additives such as stabilizer, preservative, effectively reduce preparation
The flow of method need not be fermented using yeast, will not generate fermented glutinous rice flavor, but have taste and the fermentation of coconut milk simultaneously
Flavor, mouthfeel alcohol just, simultaneously because this method suitable factory large-scale production simple for process.
Preferably, the cococut juice includes one or both of coconut Normal juice and concentrated coconut juice juice.
Preferably, the content of the cococut juice is 50% coconut Normal juice~2.5 times concentrated coconut juice Normal juice.
Preferably, the reduced sugar include but are not limited to one kind in glucose, galactolipin, lactose, fructose syrup or
It is a variety of；Mass percent of the reduced sugar in mixed liquor is 0.5%~2%.
The present invention adds in a small amount of reduced sugar and plays the role of excitation during the fermentation and accelerate fermenting speed.
Preferably, required temperature is sterilized in step S1 as 90~95 DEG C, required time is 5~10min.
Preferably, preset temperature is 25~45 DEG C in step S2.
The present invention is fermented under mesophilic condition, is assigned while nutriment intrinsic in coconut Normal juice is kept
Fermented product nutrition and ferment local-flavor, effectively avoiding since fermentation temperature is higher owes, the fermentation coconut milk mouthfeel of preparation
The problem of good.
Preferably, the leavening includes but are not limited to probiotics；The additive amount of the probiotics is 1 × 106~1
×109Cfu/mL, wherein cfu/mL are number of viable in every milliliter of mixed liquor；The time of fermentation is 12~96h.
Preferably, the probiotics for bifidobacterium bifidum, bifidobacterium longum, lactobacillus acidophilus, Lactobacillus paracasei,
It is more than one or both of lactobacillus reuteri, lactobacillus plantarum, Lactobacillus rhamnosus and Lactococcus lactis.
Preferably, the probiotics is lactobacillus plantarum, and the lactobacillus plantarum is lactobacillus plantarum ST-III.
In the present invention using lactobacillus plantarum especially with lactobacillus plantarum ST-III as leavening, be both to ferment
Agent is probiotics again, can not only be fermented to coconut milk, and probiotics directly improves host (eater) Tiny ecosystem and puts down
Weighing apparatus plays beneficial effect.In addition, lactobacillus plantarum ST-III has effects that reduce cholesterol and high-efficient fat reducing, makes hair
Ferment coconut milk has health-care efficacy, and with the security that can be eaten for a long time.It cannot for fat or other reasons
The crowd of polysaccharide was eaten, which does not have to not only worry to cause due to eating excessive sugar equally suitable for drinking
Obesity, and at the same time hyperlipidemia can be improved, the health status of inside and outside minor, comprehensively improvement eater, prevention cardiovascular diseases,
The generation of the metabolic disturbance diseases such as diabetes improves the quality of life of eater.
Preferably, the leavening further includes lactobacillus bulgaricus and/or streptococcus thermophilus；The bulgarian milk
The additive amount of bacillus and/or streptococcus thermophilus is 1 × 106~1 × 109Cfu/mL, wherein cfu/mL is in every milliliter of mixed liquors
Number of viable.
Fermenting speed can be accelerated by adding in lactobacillus bulgaricus and/or streptococcus thermophilus in the present invention, saved
Fermentation time.
Preferably, further include upon step s 2：
S3：Homogeneous micronization is carried out to fermentation coconut milk；
The temperature of the homogeneous is the fermentation temperature in step S2；The homogeneous includes level-one homogeneous and/or two level is equal
Matter；The pressure of level-one homogeneous and double-stage homogenization and be 15~25MPa.
The present invention carries out homogenization for fermentation coconut milk, can enhance the stable state of fermentation coconut milk, avoid sending out
Ferment coconut milk bleed generates the problems such as precipitation, and fermentation coconut milk is caused to go bad and cannot eat.
Second aspect, an embodiment of the present invention provides a kind of fermentation coconut milk, the fermentation coconut milk in first aspect by appointing
The preparation method of fermentation coconut milk described in one is made.
The present invention at least has the advantages that compared with prior art：
Preparation method raw material type in the present invention is few, and formula is simple, simple production process, and factory is suitble to give birth on a large scale
Production；Using made from preparation method of the present invention ferment coconut milk without yeast ferment, no fermented glutinous rice flavor, mouthfeel alcohol just, it is sour-sweet can
Mouthful, ferment local-flavor is strong, and not only the taste with coconut milk also has ferment local-flavor, and color, smell and taste are all good；Slurry viscosity is low, mobility
It is good, it can directly apply or be applied to other products as dispensing；The body of fermentation coconut milk in the case where no stabilizer adds
System still has high stability；Fermentation coconut milk refrigeration shelf-life can reach 1 month, freezing shelf-life can reach
24 months, the shelf-life after sterilization processing can reach 12 months under normal temperature condition, and refrigerate and freezen protective fermentation
Viable count in coconut milk is maintained at 107More than cfu/mL, stability and microbiological indicator are splendid, greatly extend guarantor
The matter phase expands sale radius.
What deserves to be explained is streptococcus thermophilus, lactobacillus bulgaricus, bifidobacterium bifidum, bifidobacterium longum, acidophilus
Lactobacillus, Lactobacillus paracasei, lactobacillus reuteri, Lactobacillus rhamnosus and Lactococcus lactis are purchased from Hansen Corp. of section.Plant
Lactobacillus ST-III (CGMCC No.0847) is purchased from Shanghai Bright Dairy ＆ Food Co., Ltd..
Specific embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in the embodiment of the present invention
Technical solution is clearly and completely described, it is clear that described embodiment is part of the embodiment of the present invention rather than complete
The embodiment in portion, based on the embodiments of the present invention, those of ordinary skill in the art are not making the premise of creative work
Lower all other embodiments obtained, belong to the scope of protection of the invention.
An embodiment of the present invention provides a kind of preparation method for the coconut milk that ferments, this method may comprise steps of：
S1：By cococut juice, reduced sugar and water after mixing, by filtering and sterilization obtains mixed liquor.
S2：Inoculating starter when liquid to be mixed is cooled to preset temperature, and ferment under the preset temperature, it obtains
Ferment coconut milk.
Effectively fermentation coconut milk is preserved for convenience, which further comprises：
S3：To ferment coconut milk homogeneous.
Specific steps in the label and label of above-mentioned S1, S2, S3, which are not used in, limits each step in preparation method
Sequentially, each step in method, as long as in logic rationally, the order of each step can change.
Above-mentioned leavening, includes but are not limited to probiotics.Probiotics is selected from the permission of national correlation department regulation and is eating
Using and generally acknowledging in conduct industry has the function of more than one or both of prebiotic strain, preferably bifidobacterium bifidum
(Bifidobacterium bifidum), bifidobacterium longum (Bifidobacterium longum), lactobacillus acidophilus
(Lactobacillus acidopHilus), Lactobacillus paracasei (Lactobacillus paracasei), Luo Yishi breast bars
Bacterium (Lactobacillus reuteri), lactobacillus plantarum (Lactobacillus plantarum), Lactobacillus rhamnosus
It is more than one or both of (Lactobacillus rhamnosus) and Lactococcus lactis (Lactococcus lactis),
More than more preferably for one or both of Lactobacillus paracasei, lactobacillus plantarum, Lactobacillus rhamnosus and lactobacillus acidophilus,
Most preferably it is lactobacillus plantarum.Above-mentioned lactobacillus plantarum is preferably lactobacillus plantarum ST-III.The additive amount of probiotics
Preferably 1 × 106~1 × 109Cfu/mL is more preferably 2 × 106~6 × 107Cfu/mL, above-mentioned cfu/mL are per milli
Rise the number of viable in mixed liquor.
Meanwhile can also be added in leavening lactobacillus bulgaricus (Lactobacillus bulgaricus) and/or
Streptococcus thermophilus (Streptococcus thermopHilus)；It is more preferably lactobacillus bulgaricus, is most preferably Bao Jiali
Sub- lactobacillus and streptococcus thermophilus.The additive amount of leavening is preferably 1 × 106~1 × 109Cfu/mL, more preferably for 2 ×
106~6 × 107Cfu/mL is most preferably 9 × 106Cfu/mL, above-mentioned cfu/mL are the viable count in every milliliter of mixed liquor
Amount.
Above-mentioned cococut juice, including one or both of coconut Normal juice (coconut milk stoste) and concentrated coconut juice juice.Compared with
It is one or both of coconut Normal juice and concentrated coconut juice juice goodly；Optimal is coconut Normal juice；The content of coconut Normal juice is more preferably
Ground is 80%~2 times of concentration, is most preferably 93.8%.Mass percent of the cococut juice in mixed liquor is 50%
~95%.
Above-mentioned reduced sugar includes the one or more in glucose, galactolipin, lactose, fructose syrup.Preferably grape
It is more than one or both of sugar, lactose and fructose syrup；Most preferably it is glucose.Reduced sugar additive amount is preferably 0.5%
~2%, it is more preferably 1.0~1.5%.
Uniformly mixed in above-mentioned steps S1 is after raw material is mixed by proportioning, to stir or cycle under 20~80 DEG C of environment
10~30 minutes, it is preferred that stir or cycle 12~20 minutes under 45~55 DEG C of environment.
Filtering in step S1 refers to filters commonly used in the art, it is therefore an objective to remove impurity, the fruit table in raw material
Skin, fiber or a small amount of coconut flesh for containing etc..
Sterilization in step S1 can be 90~95 DEG C and handle 5~10 minutes that preferably 92~94 DEG C handle 7~9 points
Clock.
Preset temperature is preferably 25~45 DEG C in step S2, is more preferably 28~34 DEG C.Fermentation time is preferably 12
~96 it is small when, more preferably 24~72 it is small when.
It can also include fermentation coconut milk additive, above-mentioned fermentation coconut milk addition in mixed liquor in above-mentioned steps S1
Object includes flavor substance, pigment, fruit juice, prebiotics, PURE WHEY, milk protein powder, one kind in maltodextrin or more
Kind.One or more preferably in fruit juice and prebiotics are more preferably fruit juice.Above-mentioned flavor substance is preferably eaten
Use essence.Prebiotics is preferably inulin.The additive amount of fermentation coconut milk additive is 0~12%, preferably 0.5~
12%, it is more preferably 2~8%.
Step S3 can be will ferment coconut milk homogeneous or use mulser refinement.By verify fermentation coconut milk into
Row refines or using mulser, fermentation coconut milk is sheared by emulsification pump, refines fermentation coconut milk, so that hair
Ferment coconut milk have better mobility and make fermentation coconut milk in shelf-life internal stability more preferably.
The mode of above-mentioned refinement preferably uses homogenization.Above-mentioned homogeneous is preferably comprised level-one homogeneous, more preferably wraps
Include level-one homogeneous and double-stage homogenization.The pressure summation of level-one homogeneous and double-stage homogenization is preferably 15~25MPa, more preferably for
19~21MPa.
It can be refrigerated, freezed or sterilization processing to be preserved to fermentation coconut milk.The temperature of freezen protective
For -70 to -10 DEG C.It is stored refrigerated to refer to for 2 to 10 DEG C.Sterilization refers to that further sterilization can be 85~137 DEG C of processing
4s~5min, preferably 90~95 DEG C of 10~30s of processing.Sterilization, enzyme deactivation under certain conditions, avoid harmful microorganism
Pollution.Sterilization postcooling to temperature is preferably 4~30 DEG C, is more preferably 15~25 DEG C so that fermentation coconut milk obtained
Cool to required temperature.
Before freezen protective, first fermentation coconut milk can also be cooled down, it is preferable to be cooled to temperature for the temperature of cooling
Ground is 4~30 DEG C, is more preferably 15~25 DEG C.Fermentation coconut milk after cooling can also carry out canned.Filling can use fills
Installing is standby to be filled in clean container, and preferable container is plastic barrel, and filling volume is less than 90%.
Fermentation coconut milk refrigeration, freezen protective, viable count keep viable bacteria 107More than cfu/mL.Stored refrigerated guarantees the quality
Phase can reach 1 month, and the shelf-life of freezen protective can reach 24 months, and the shelf-life after sterilization processing at normal temperatures can reach
12 months.
The preparation method of above-mentioned fermentation coconut milk, by using the raw material centainly matched, by raw material by sterilizing, fermenting,
The series of steps of homogeneous, refrigeration, freezing or sterilization processing etc., so as to obtain a kind of fermentation coconut milk, fermentation coconut milk warp
Refrigeration, freezen protective are crossed, viable count keeps viable bacteria 107More than cfu/mL, by refrigerating, freezing or sterilization processing shelf-life point
It not can reach 1 month, 24 months and room temperature 12 months, stability and microbiological indicator are good, greatly extend the shelf-life, expand
Sale radius.
In addition, the fermented fruits and vegetables juice as made from above-mentioned preparation method, without stabilizer, system is more stable, clean taste, acid
Sweet tea is tasty, and slurry viscosity is low, good fluidity, can directly apply or be applied to other products as dispensing, and simple for process,
It is suitble to factory's large-scale production.
In addition, it also shows in conjunction with the embodiments, using the fermented fruits and vegetables juice acid obtained by above-mentioned fermented fruits and vegetables juice composition
Sweet tea is tasty, and existing common coconut on the market is superior in appearance luster, structural state, mouthfeel, flavor, sour-sweet degree etc.
Juice has good color and luster, stability, taste and flavor.
In addition, by filtering and the optimization of the technological parameter of homogeneous etc., the appearance luster of the coconut milk that ferments, structural state,
Mouthfeel, flavor, sour-sweet degree are further promoted, and are much better than existing coconut milk.
In another particular embodiment of the invention, a kind of fermentation coconut milk is additionally provided, by any of the above-described kind of fermentation coconut
The preparation method of juice is made.
Viable bacteria content in above-mentioned fermentation coconut milk is more than 107cfu/mL.The upper limit is not provided with herein for viable bacteria content,
This is because in the art, the requirement of lower limiting value can be usually set to viable bacteria content, but generally will not determination of the upper limit value.
The characteristics of this is due to fermentation to a certain extent is caused, the growth of viable bacteria content impossible no maximum within the regular hour,
Generally reaching certain peak value can begin to decline afterwards.Therefore, even if indefinite specific upper limit value herein, for this field
It is also clear for technical staff.
Above-mentioned specific embodiment is further illustrated below by embodiment, but does not therefore limit the present invention to institute
Among the scope of embodiments stated.The experimental method of actual conditions is not specified in the following example, according to conventional methods and conditions,
Or it is selected according to product manual.
Embodiment 1
1st, match
Table 1
2nd, method
(1) cococut, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 1, filtered, 90 DEG C are killed
Bacterium 5min obtains mixed liquor, and wherein coconut milk content is 40%；
(2) mixed liquor is cooled to 25 DEG C, adds leavening according to the proportioning of table 1, ferment at 25 DEG C, 96 it is small when
Stuck fermentation afterwards obtains fermentation coconut milk；
(3) will fermentation coconut milk by 54 DEG C, 15Mpa homogeneous, 85 DEG C of 300s sterilization processings are cooled to 4 DEG C, filling, can
Carry out room temperature transport and storage.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Embodiment 2
1st, match
Table 2
2nd, method
(1) cococut, reduced sugar and water are stirred 28min at 30 DEG C by the proportioning of table 2, filtered, 91 DEG C are killed
Bacterium 5min obtains mixed liquor, and wherein coconut milk content is 50%；
(2) mixed liquor is cooled to 26 DEG C, adds leavening according to the proportioning of table 2, ferment at 26 DEG C, 90 it is small when
Stuck fermentation afterwards obtains fermentation coconut milk；
(3) fermentation coconut milk by emulsification pump is refined, is cooled to 15 DEG C, filling, transport and storage under the conditions of 10 DEG C.
After testing, after placement after 2 months, lactic acid bacteria number 9.1*107Cfu/mL, mould, saccharomycete, Escherichia coli,
Pathogenic bacteria meet beverage national standard microorganism limitation；Products obtained therefrom is appraised through comparison for taste.
Embodiment 3
1st, match
Table 3
2nd, method
(1) cococut, reduced sugar and water are stirred 25min at 40 DEG C by the proportioning of table 3, filtered, 92 DEG C are killed
Bacterium 6min obtains mixed liquor, and wherein coconut milk content is 70%；
(2) mixed liquor is cooled to 27 DEG C, adds leavening according to the proportioning of table 3, ferment at 27 DEG C, 80 it is small when
Stuck fermentation afterwards obtains fermentation coconut milk；
(3) fermentation coconut milk is passed through, 15Mpa level-one homogeneous, 3Mpa double-stage homogenizations are cooled to 16 DEG C, filling, at 2 DEG C
Deepfreeze transports and storage.
After testing, after placement after 2 months, lactic acid bacteria number 8.12*107Cfu/mL, mould, saccharomycete, in large intestine bar
Bacterium, pathogenic bacteria meet beverage national standard microorganism limitation；Products obtained therefrom is appraised through comparison for taste.
Embodiment 4
1st, match
Table 4
2nd, method
(1) cococut, reduced sugar and water are stirred 20min at 45 DEG C by the proportioning of table 4, filtered, 92 DEG C are killed
Bacterium 7min obtains mixed liquor, and wherein coconut milk content is 80%；
(2) mixed liquor is cooled to 28 DEG C, adds leavening according to the proportioning of table 4, ferment at 28 DEG C, 72 it is small when
Stuck fermentation afterwards obtains fermentation coconut milk；
(3) will fermentation coconut milk by 57 DEG C, 15Mpa level-ones homogeneous, 4Mpa double-stage homogenizations, 90 DEG C, 30s sterilization processings,
It is cooled to 18 DEG C, it is filling, room temperature transport and storage can be carried out.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Embodiment 5
1st, match
Table 5
2nd, method
(1) cococut, reduced sugar and water are stirred 15min at 50 DEG C by the proportioning of table 5, filtered, 93 DEG C are killed
Bacterium 8min obtains mixed liquor, and wherein coconut milk content is 93.8%；
(2) mixed liquor is cooled to 30 DEG C, adds leavening according to the proportioning of table 5, ferment at 30 DEG C, 48 it is small when
Stuck fermentation afterwards obtains fermentation coconut milk；
(3) will fermentation coconut milk by 60 DEG C, 18Mpa level-one homogeneous, 2Mpa double-stage homogenizations, 90 DEG C of 15s sterilization processings,
It is cooled to 20 DEG C, it is filling, room temperature transport and storage can be carried out.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Embodiment 6
1st, match
Table 6
2nd, method
(1) cococut, reduced sugar and water are stirred 12min at 55 DEG C by the proportioning of table 6, filtered, 94 DEG C are killed
Bacterium 9min obtains mixed liquor, and wherein coconut milk content is 1.2 times of stostes；
(2) mixed liquor is cooled to 34 DEG C, adds leavening according to the proportioning of table 6, ferment at 34 DEG C, 24 it is small when
Stuck fermentation afterwards obtains fermentation coconut milk；
(3) will fermentation coconut milk by 62 DEG C, 18Mpa level-ones homogeneous, 3Mpa double-stage homogenizations, 95 DEG C of 10s sterilization processings,
It is cooled to 22 DEG C, it is filling, room temperature transport and storage can be carried out.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Embodiment 7
1st, match
Table 7
2nd, method
(1) cococut, reduced sugar and water are stirred 11min at 65 DEG C by the proportioning of table 7, filtered, 94 DEG C are killed
Bacterium 9min obtains mixed liquor, and wherein coconut milk content is 2 times of stostes；
(2) mixed liquor is cooled to 38 DEG C, adds leavening according to the proportioning of table 7, ferment at 38 DEG C, 48 it is small when
Stuck fermentation afterwards obtains fermentation coconut milk；
(3) will fermentation coconut milk by 63 DEG C, 22Mpa homogeneous is cooled to 24 DEG C, filling, is carried out in subzero 10 DEG C of conditions
Transport and storage.
After testing, after placement after 24 months, lactic acid bacteria number 6.4*107Cfu/mL, mould, saccharomycete, Escherichia coli,
Pathogenic bacteria do not detect；Products obtained therefrom is appraised through comparison for taste.
Embodiment 8
1st, match
Table 8
2nd, method
(1) cococut, reduced sugar and water are stirred 10min at 70 DEG C by the proportioning of table 8, filtered, 95 DEG C are killed
Bacterium 10min obtains mixed liquor, and wherein coconut milk content is 2.5 times of stostes；
(2) mixed liquor is cooled to 38 DEG C, adds leavening according to the proportioning of table 8, ferment at 40 DEG C, 30 it is small when after
Stuck fermentation obtains fermentation coconut milk；
(3) will fermentation coconut milk by 64 DEG C, 20Mpa level-one homogeneous, 3Mpa double-stage homogenizations are cooled to 25 DEG C, filling,
It is transported and is stored in subzero 70 DEG C of conditions.
After testing, after placement after 24 months, lactic acid bacteria number 5.3*107Cfu/mL, mould, saccharomycete, Escherichia coli,
Pathogenic bacteria do not detect；Products obtained therefrom is appraised through comparison for taste.
Embodiment 9
1st, match
Table 9
2nd, method
(1) cococut, reduced sugar and water are stirred 10min at 80 DEG C by the proportioning of table 9, filtered, 95 DEG C are killed
Bacterium 10min obtains mixed liquor, and wherein coconut milk content is 3 times of stostes；
(2) mixed liquor is cooled to 45 DEG C, adds leavening according to the proportioning of table 9, ferment at 45 DEG C, 12 it is small when
Stuck fermentation afterwards obtains fermentation coconut milk；
(3) will fermentation coconut milk by 66 DEG C, 21Mpa level-one homogeneous, 4Mpa double-stage homogenizations, 137 DEG C of 4s sterilization processings,
It is cooled to 30 DEG C, it is filling, room temperature transport and storage can be carried out.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Comparative example 1
1st, match
With embodiment 1.
2nd, method
(1) cococut, reduced sugar and water are stirred 30min by the proportioning of table 1 at 20 DEG C, no filtering, 90 DEG C
5min is sterilized, obtains mixed liquor；
(2) mixed liquor is cooled to 25 DEG C, adds leavening according to the proportioning of table 1, ferment at 25 DEG C, 96 it is small when
Stuck fermentation afterwards obtains fermentation coconut milk；
(3) will fermentation coconut milk through 85 DEG C of 300s sterilization processings, be cooled to 4 DEG C, it is filling, room temperature transport and storage can be carried out
It deposits.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Fermentation coconut milk obtained by comparative example 1 in dispensing without filtering, without homogeneous after fermentation, it is filling after at 19 days
Start bleed, state labile and lasting aggravation, occur more serious precipitation after 25 days, therefore test and terminate.
Comparative example 2
1st, match
Table 10
2nd, method
(1) cococut, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 10, filtered, 90 DEG C
5min is sterilized, obtains mixed liquor；
(2) mixed liquor is cooled to 25 DEG C, adds leavening according to the proportioning of table 10, ferment at 25 DEG C, 96 it is small when
Stuck fermentation afterwards obtains fermentation coconut milk；
(3) will fermentation coconut milk by 54 DEG C, 15Mpa homogeneous, 85 DEG C of 300s sterilization processings are cooled to 4 DEG C, filling, can
Carry out room temperature transport and storage.
After testing, after placement after 12 months, mould, saccharomycete, Escherichia coli, pathogenic bacteria do not detect；Products obtained therefrom is used
It is appraised through comparison in taste.
Comparative example 3
1st, match
Table 11
2nd, method
(1) cococut, reduced sugar and water are stirred 10min at 80 DEG C by the proportioning of table 11, filtered, 95 DEG C
10min is sterilized, obtains mixed liquor, wherein coconut milk content is 3.57 times of Normal juice；
(2) mixed liquor is cooled to 45 DEG C, adds leavening according to the proportioning of table 11, ferment at 45 DEG C, 12 it is small when
Stuck fermentation afterwards obtains fermentation coconut milk；
(3) will fermentation coconut milk by 66 DEG C, 21Mpa level-one homogeneous, 4Mpa double-stage homogenizations, 137 DEG C of 4s sterilization processings,
It is cooled to 30 DEG C, it is filling, room temperature transport and storage can be carried out.
Through experiment, since coconut inspissated juice content is higher in the design, when carrying out dispensing, viscosity is larger, and loss is larger,
And pipeline easily blocks, and does not possess production operability.
Comparative example 4
1st, match
Table 12
2nd, method
(1) cococut, reduced sugar and water are stirred 30min at 20 DEG C by the proportioning of table 12, filtered, 90 DEG C
5min is sterilized, obtains mixed liquor；
(2) mixed liquor is cooled to 25 DEG C, adds leavening according to the proportioning of table 12, ferment at 25 DEG C, 120 is small
When after stuck fermentation, obtain fermentation coconut milk；
(3) will fermentation coconut milk by 54 DEG C, 15Mpa homogeneous, 85 DEG C of 300s sterilization processings are cooled to 4 DEG C, filling, can
Carry out room temperature transport and storage.
Through overtesting, no added reduced sugar in the design, ferment 120 it is small when after, lactic acid bacteria number does not increase significantly
Add, pH lowers without apparent, shows not ferment, and shows an important factor for reduced sugar comparatively fast ferments for fermentation coconut milk.
Comparative example 5
It is compared with buying commercially available coconut milk
To coconut milk and the fermentation coconut milk progress obtained of comparative example 2, comparative example 5 of fermenting made from embodiment 1-9
Taste and flavor judges experiment, matter of uniformly going bail for end of term product.Examination by sensory organs project is：Appearance luster, structural state, mouthfeel,
Flavor, sour-sweet degree, sensory evaluation scores standard are as shown in table 13.This experiment number is participated in as 50 people, sensory evaluation scores project is averaged
Value, fraction is higher, represents more close to the best features of product, and counts tested personnel to the degree of liking of product, sensory evaluation scores
Result it is as shown in table 14.
13 sensory evaluation scores standard of table
14 results of sensory evaluation of table
Results of sensory evaluation shows：Fermentation coconut milk obtained by the embodiment of the present invention is in original taste and flavor
On the basis of, the flavor of fermentation is imparted, mouthfeel is more soft, naturally, the state of product, taste flavor are good.
From embodiment 1-9 and 5 effect data of comparative example relatively from the point of view of, consumer is to preparation method provided by the present invention
Obtained fermentation coconut milk preference degree is slightly better than to existing commercially available coconut milk, is being mainly reflected in mouthfeel more alcohol just, coconut palm of fermenting
Sub- juice taste is denseer, and acidity is more preferably natural.
Comparison example 2, although can successfully ferment, coconut milk content is relatively low, therefore the side such as color, flavor, mouthfeel
Face is more flat, and sensory scores are relatively low.
Fermentation coconut milk composition provided by the present invention, fermentation coconut milk and preparation method thereof have been carried out in detail above
It is thin to introduce.Specific case used herein is set forth the principle of the present invention and embodiment, and above example is said
It is bright to be only intended to help the method and its core concept for understanding the present invention.It should be pointed out that the ordinary skill for the art
For personnel, without departing from the principle of the present invention, can also to the present invention some improvement and modification can also be carried out, these change
It is also fallen into modification in the protection domain of the claims in the present invention.
Claims (10)
1. a kind of preparation method for the coconut milk that ferments, which is characterized in that the preparation method comprises the following steps：
S1：By cococut juice, reduced sugar and water after mixing, by filtering and sterilization obtains mixed liquor；
S2：Inoculating starter when liquid to be mixed is cooled to preset temperature, and ferment under the preset temperature, obtain fermentation coconut palm
Sub- juice.
2. the preparation method of fermentation coconut milk according to claim 1, which is characterized in that the cococut juice includes coconut palm
One or both of sub- Normal juice and concentrated coconut juice juice；The content of the cococut juice is dense for 50% coconut Normal juice~2.5 times
Contracting coconut Normal juice.
3. the preparation method of fermentation coconut milk according to claim 1, which is characterized in that the reduced sugar is included but not only
The one or more being limited in glucose, galactolipin, lactose, fructose syrup；Quality percentage of the reduced sugar in mixed liquor
Number is 0.5%~2%.
4. the preparation method of fermentation coconut milk according to claim 1, which is characterized in that required temperature is sterilized in step S1
It spends for 90~95 DEG C, required time is 5~10min.
5. the preparation method of fermentation coconut milk according to claim 1, which is characterized in that step
Preset temperature is 25~45 DEG C in S2.
6. the preparation method of fermentation coconut milk according to claim 1, which is characterized in that the leavening is included but not only
It is limited to probiotics；The additive amount of the probiotics is 1 × 106~1 × 109Cfu/mL, wherein cfu/mL is in every milliliter of mixed liquors
Number of viable；The time of fermentation is 12~96h.
7. the preparation method of fermentation coconut milk according to claim 6, which is characterized in that the probiotics is not tally bifid
Bacillus, bifidobacterium longum, lactobacillus acidophilus, Lactobacillus paracasei, lactobacillus reuteri, lactobacillus plantarum, Lactobacillus rhamnosus
With it is more than one or both of Lactococcus lactis.
8. the preparation method of fermentation coconut milk according to claim 6, which is characterized in that the leavening further includes guarantor and adds
Leah lactobacillus and/or streptococcus thermophilus；The lactobacillus bulgaricus and/or the additive amount of streptococcus thermophilus are 1 × 106~
1×109Cfu/mL, wherein cfu/mL are number of viable in every milliliter of mixed liquor.
9. the preparation method of fermentation coconut milk according to claim 1, which is characterized in that further include upon step s 2：
S3：Homogeneous micronization is carried out to fermentation coconut milk；
The temperature of the homogeneous is the fermentation temperature in step S2；The homogeneous includes level-one homogeneous and/or double-stage homogenization；Level-one
The pressure of homogeneous and double-stage homogenization and be 15~25MPa.
10. a kind of fermentation coconut milk, which is characterized in that the fermentation coconut milk is by any fermentation coconuts of claim 1-9
The preparation method of juice is made.
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| CN108813592A (en) * | 2018-06-13 | 2018-11-16 | 北京颐和村生物科技有限公司 | A kind of preparation method for the vegetarian product that ferments |
| CN109259024A (en) * | 2018-11-28 | 2019-01-25 | 厦门凯利威生物科技有限公司 | A kind of fermentation coconut milk and preparation method thereof |
| 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 |
| CN109329673A (en) * | 2018-08-27 | 2019-02-15 | 南昌大学 | A kind of lactobacillus acidophilus fermentation coconut juice beverage and preparation method |
| CN109662221A (en) * | 2018-12-26 | 2019-04-23 | 光明乳业股份有限公司 | A kind of coconut whey protein sports drink and preparation method thereof |
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| CN116999367A (en) * | 2023-01-19 | 2023-11-07 | 花安堂生物科技集团有限公司 | Bifidobacterium infantis coconut juice ferment, products containing same and preparation and application thereof |
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| CN108813592A (en) * | 2018-06-13 | 2018-11-16 | 北京颐和村生物科技有限公司 | A kind of preparation method for the vegetarian product that ferments |
| CN109329673A (en) * | 2018-08-27 | 2019-02-15 | 南昌大学 | A kind of lactobacillus acidophilus fermentation coconut juice beverage and preparation method |
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| 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 |
| CN109259024A (en) * | 2018-11-28 | 2019-01-25 | 厦门凯利威生物科技有限公司 | A kind of fermentation coconut milk and preparation method thereof |
| CN109662221A (en) * | 2018-12-26 | 2019-04-23 | 光明乳业股份有限公司 | A kind of coconut whey protein sports drink and preparation method thereof |
| CN111480752A (en) * | 2019-01-29 | 2020-08-04 | 内蒙古伊利实业集团股份有限公司 | Fermented coconut water beverage base material, fermented coconut water beverage and preparation method thereof |
| CN110419584A (en) * | 2019-09-05 | 2019-11-08 | 沈阳华椰精宝食品有限公司 | A kind of fermenting plant protein food and preparation method thereof |
| CN112868840A (en) * | 2019-11-29 | 2021-06-01 | 内蒙古伊利实业集团股份有限公司 | Preparation method of double-fermentation coconut milk tea beverage |
| CN116999367A (en) * | 2023-01-19 | 2023-11-07 | 花安堂生物科技集团有限公司 | Bifidobacterium infantis coconut juice ferment, products containing same and preparation and application thereof |
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