CN109221835A - A kind of baking jujube coconut beverage and preparation method thereof - Google Patents

A kind of baking jujube coconut beverage and preparation method thereof Download PDF

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Publication number
CN109221835A
CN109221835A CN201811275547.7A CN201811275547A CN109221835A CN 109221835 A CN109221835 A CN 109221835A CN 201811275547 A CN201811275547 A CN 201811275547A CN 109221835 A CN109221835 A CN 109221835A
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coconut
baking
jujube
meat
preparation
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莫代任
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • 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

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  • 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)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a kind of baking jujube coconut beverage and preparation method thereof, the raw material of the baking jujube coconut beverage includes: to bake 2~4 parts of jujube meat, 2~4 parts of coconut meat of baking, 0.8~1.2 part of emulsion stabilizer, 1~3 part of sweetener, 0.015~0.025 part of alkaline conditioner and 82~95 parts of water in parts by mass.The present invention uses the baking jujube coconut beverage for baking that jujube meat and baking coconut meat are prepared for main material, not only taste more alcohol is being just, burnt odor is strong, entrance is sweeter, it is even more that lingering fragrance pleasant impression is without cease after drink, more than being that whether the coconut milk of raw squeezing or the preparation of dry squeezing technology is all more preferable for single main material with raw coconut meat, quality-improving and characteristic are clearly.

Description

A kind of baking jujube coconut beverage and preparation method thereof
Technical field
The present invention relates to technical field of health care, in particular to a kind of baking jujube coconut beverage and its preparation Method.
Background technique
Jujube is also known as jujube, dry jujube, Chinese date etc..Jujube rich in protein, fat, carbohydrate, carrotene, B family vitamin, The ingredients such as vitamin C, citrin, cyclic adenosine monophosphate and phosphorus, calcium, iron, wherein before ascorbic content ranks in fruit Thatch has the laudatory title of " natural vitamin ball ".The cyclic adenosine monophosphate that jujube is rich in is the necessary material of human energy metabolism, can be increased Strong muscular strength eliminates fatigue, expansion blood vessel, increases myocardial contractive power, improves myocardial nutrition, has to prevention and cure of cardiovascular disease good Effect.Record in the herbal medicine books of China: jujube warm-natured, returns spleen stomach meridian sweet in flavor has tonifying middle-Jiao and Qi, nourishing blood and tranquilization, mitigates medicine The function of property.And modern pharmacology then finds that jujube contains protein, carbohydrate, organic acid, vitamin A, vitamin C, a variety of The nutrition abundant such as micro-calcium and amino acid, can improve the immunity of the human body, and can inhibit cancer cell；And pharmacological research is sent out Existing, jujube can promote the generation of leucocyte, reduce serum cholesterol, improve seralbumin, protect liver, also contain in jujube Inhibit cancer cell, or even substance of the cancer cell to normal cell turnover can be made.Often the people of edible fresh dates seldom suffers from gall stone, this It is so that cholesterol extra in vivo is changed into bile acid, little cholesterol, calculus because of vitamin C abundant in fresh dates Probability also just reduce therewith.It is rich in calcium and iron in jujube, plays an important role to prevention and treatment osteoporosis, postpartum anemia, the middle-aged and the old Climacteric, often osteoporosis, the teenager and women for being growing development peak were easy to happen anaemia, and jujube is to their meetings There is very ideal dietary function, the usually normal drug of effect cannot compare；Also have to people physically weak after being ill good Tonic effect.
Coconut meat, the pulp of the fruit coconut of babassu coco, nutriment protein, fat, glucose, fiber Element, vitamin, calcium, phosphorus, iron, potassium, magnesium, sodium etc. are extremely abundant, are the extremely rare natural organic cuisines resources of the mankind, have people Body various aspects physiological function improves the superfine product food materials of effect food medicine double-purpose.Coconut fruit is more mature, and contained protein and fat are got over More, this exclusive advantage for being coconut fruit and other fruit cannot compare.Coconut meat is full of nutrition, the crisp cunning of greasiness, and light perfume is micro- Sweet tea, it is direct-edible, it may be alternatively configured the food such as dish, preserved fruit, shredded coconut meat, shredded coconut stuffing；Coconut meat, sweet in flavor and neutral in nature, tonifying spleen benefit stomach drive silk ribbon Worm, to pneumonia, flu, pulmonary emphysema, gastritis, dysentery, enteritis, cholelithiasis, pancreatitis, encephalitis, apoplexy, low blood pressure, urinary system Disease etc. has adjuvant treatment efficacy；Coconut meat also has black hair brighten the hair, brain tonic, improving eyesight, warm lung, beneficial cream, invigorating the spleen, stomach function regulating, ease constipation, supports The healths opsonic action such as face skin care.
In the prior art, produce coconut milk mode be all with give birth to coconut meat be single main material through beaten, defibrination give birth to squeezing side Formula, not only mouthfeel and with single nutrient component, and it is this it is raw squeeze coconut milk technique it is deep by coconut fruit be divided into dull and rush season supply with The transport of coconut fruit heaviness is not convenient to wait adverse effects, draws materials loaded down with trivial details, tissue production has being not easy property naturally, and fresh coconut meat, coconut palm Slurry needs freezing and refrigeration to handle, and organizes production and marketing higher cost, wastes a large amount of logistic resources.
Summary of the invention
In view of this, a kind of baking jujube coconut beverage provided by the invention and preparation method thereof, preferably overcomes Problem and defect of the existing technology are stated, the baking jujube coconut for baking that jujube meat and baking coconut meat are prepared for main material is used Beverage, not only just, burnt odor is strong, and entrance is sweeter for taste more alcohol, is even more that lingering fragrance pleasant impression is without cease after drink, is more than with raw coconut meat Whether the coconut milk of raw squeezing or the preparation of dry squeezing technology is all more preferable for single main material, while baking nutrition and baking in jujube meat Nutritional advantages in coconut meat are complementary, nutrition more comprehensive and abundant, have strengthen the spleen and stomach, rich in nutrition, to promote immunity, anti-cancer anti- Cancer and beauty care and other effects are more suitable for providing conveniently nutritional supplementation, quality-improving and characteristic for broad masses of the people Clearly, it has overturned completely all to give birth to the various coconut milk that coconut meat is the preparation of single main material；In addition, bake jujube meat and It is longer as the holding time of main material to toast coconut meat, and be easy to draw materials with it is easily stored, while keeping the baking being prepared red The quality of nipa palm beverage is more stable, and the shelf-life is longer, more meets the pursuit that the people lives to high-quality, is more able to satisfy people Needs of the people masses to consumption upgrading.
A kind of baking jujube coconut beverage, the raw material of the baking jujube coconut beverage include: that baking is red in parts by mass 2~4 parts of jujube meat, 2~4 parts of coconut meat of baking, 0.8~1.2 part of emulsion stabilizer, 1~3 part of sweetener, alkaline conditioner 0.015~ 0.025 part and 82~95 parts of water.
Further, the emulsion stabilizer is carragheen, Arabic gum, single diglycerine fatty acid ester, sucrose-fatty At least one of ester, microcrystalline cellulose, sodium alginate and guar gum.
Further, the emulsion stabilizer is that carragheen, single diglycerine fatty acid ester and sucrose fatty ester press quality Than for (5~8): (5~8): the compounding mixture of (1~4).
Further, the sweetener is in white granulated sugar, rock sugar, sucrose, xylitol, maltitol and isomalto-oligosaccharide One kind；The alkaline conditioner is sodium carbonate or sodium bicarbonate.
The present invention also provides a kind of preparation method for toasting jujube coconut beverage, the baking jujube coconut beverage is upper The baking jujube coconut beverage stated, the preparation method include:
Jujube meat will be baked and baking coconut meat crushes to obtain baking jujube coconut meat powder；
Baking jujube coconut meat powder, emulsion stabilizer, sweetener, alkaline conditioner and water are mixed with slurries；
The slurries are filtered.
Further, the partial size of the baking jujube coconut meat powder is 100~150 mesh.
Further, the baking jujube meat is made by the following method: it will be enucleated after the cleaning of high-quality extra dry red wine jujube and drying, Then power is used to toast 20~30min for the micro-wave oven of 600~900Kw；
The baking coconut meat is made by the following method: fresh coconut fruit being gone coconut coating, broken shell, removes coconut water and kind skin Afterwards, obtain white coconut meat, then clean, be sliced, place into oven, 30~70 DEG C at a temperature of toast 15~35min.
Further, the slurry processes that prepare include: that will toast jujube coconut meat powder, emulsion stabilizer, sweetener, alkalinity Regulator and water mixing, are then injected into emulsification pump and are emulsified, obtain slurries.
Further, the filter process includes: and the slurries is poured into 150~250 mesh filtering mesh bags to carry out squeezing filter.
It further, will be after slurries filtering further include: the filtrate being obtained by filtration is subjected to sterilization treatment.
A kind of beneficial effect of baking jujube coconut beverage of the invention and preparation method thereof is:
(1) present invention, which uses, bakes jujube meat and toasts the baking jujube coconut beverage that coconut meat is prepared for main material, not only Just, burnt odor is strong, and entrance is sweeter for taste more alcohol, after drink be even more lingering fragrance pleasant impression it is without cease, more than with raw coconut meat be single main original Whether the coconut milk of raw squeezing or the preparation of dry squeezing technology is all more preferable for material, while baking in the nutrition in jujube meat and baking coconut meat Nutritional advantages are complementary, nutrition more comprehensive and abundant, have and strengthen the spleen and stomach, rich in nutrition, promote immunity, cancer-resisting and beauty treatment Skin care and other effects is more suitable for providing conveniently nutritional supplementation for broad masses of the people, quality-improving and characteristic clearly, All various coconut milk with raw coconut meat for the preparation of single main material have been overturned completely；In addition, baking jujube meat and baking coconut palm Meat is longer as the holding time of main material, and is easy to draw materials and easily stored, while making the baking jujube coconut being prepared The quality of beverage is more stable, and the shelf-life is longer, more meets the pursuit that the people lives to high-quality, is more able to satisfy the people To the needs of consumption upgrading.
(2) baking jujube coconut beverage method for preparing beverage of the invention is simple, and use is safe, has no toxic side effect, and raw It produces at low cost.
To enable the above objects, features and advantages of the present invention to be clearer and more comprehensible, preferred embodiment is cited below particularly, makees detailed It is described as follows.
Specific embodiment
To facilitate the understanding of the present invention, it elaborates below with reference to the mode of embodiment to technical solution of the present invention, In the following description, numerous specific details are set forth in order to facilitate a full understanding of the present invention.
But the invention can be embodied in many other ways as described herein, those skilled in the art can be with Similar improvement is done without violating the connotation of the present invention, therefore the present invention is not limited to the specific embodiments disclosed below.
Unless otherwise defined, all technologies used herein and scientific term have and the common skill of fields of the present invention The normally understood identical meaning of art personnel.When there is a conflict, the definition in this specification shall prevail.
Term as used herein:
" by ... preparation " it is synonymous with "comprising".Term "comprising" used herein, " comprising ", " having ", " containing " Or its any other deformation, it is intended that cover non-exclusionism includes.For example, composition, step, method comprising listed elements, Product or device are not necessarily limited to those elements, but may include not expressly listed other elements or such composition, step Suddenly, method, product or the intrinsic element of device.
Conjunction " by ... form " exclude any element that do not point out, step or component.If in claim, This phrase will make claim closed, so that it is not included the material in addition to the material of those descriptions, but relative Except customary impurities.When phrase " by ... form " be rather than immediately following theme in the clause that appears in claim main body after When, only it is limited to element described in the clause；Other elements be not excluded the claim as a whole it Outside.
Equivalent, concentration or other values or parameter are excellent with range, preferred scope or a series of upper limit preferred values and lower limit When the Range Representation that choosing value limits, this should be understood as specifically disclosing by any range limit or preferred value and any range Any pairing of lower limit or preferred value is formed by all ranges, regardless of whether the range separately discloses.For example, when open When range " 1~5 ", described range should be interpreted as including range " 1~4 ", " 1~3 ", " 1~2 ", " 1~2 and 4~ 5 ", " 1~3 and 5 " etc..When numberical range is described herein, unless otherwise stated, otherwise the range is intended to include its end Value and all integers and score in the range.
"and/or" is used to indicate that one of illustrated situation or both may to occur, for example, A and/or B includes (A And B) and (A or B).
The present invention provides a kind of baking jujube coconut beverage, the raw material of the baking jujube coconut beverage is in parts by mass Include:
Bake such as 2 parts, 2.5 parts, 3 parts, 3.5 parts or 4 parts of 2~4 parts of jujube meat；
Such as 2 parts, 2.5 parts, 3 parts, 3.5 parts or 4 parts of 2~4 parts of coconut meat of baking；
Such as 0.8 part, 0.9 part, 1 part, 1.1 parts or 1.2 parts of 0.8~1.2 part of emulsion stabilizer；
1~3 part of sweetener such as 1 part, 1.5 parts, 2 parts, 2.5 parts or 3 parts；
Such as 0.015 part, 0.018 part, 0.02 part, 0.023 part or 0.025 part of 0.015~0.025 part of alkaline conditioner；
Such as 82 parts, 85 parts, 88 parts, 90 parts, 92 parts or 95 parts of 82~95 parts of water.
It should be noted that baking coconut meat is since, through overbaking, color, smell and taste are entirely different on the basis of raw coconut meat In raw coconut meat, baking coconut meat burnt odor is strong, and mouthfeel taste is more fragrant more preferable, and can effectively inhibit the liter of fatty acid value in coconut meat Height avoids the nutrition loss in coconut meat, while peroxide value fatty in coconut meat is effectively reduced, and slows down the speed that coconut meat hydrolyzes Degree, and the part bacterium in coconut meat can be killed, avoid coconut meat that qualitative change occurs, to effectively improve the storage time of baking coconut meat And the nutritional ingredient of coconut meat is kept, realize the effect for facilitating storage under the premise of keeping coconut meat nutritional ingredient and being easy to draw materials. Equally, bake jujube yellowish pink fragrance and be totally different from common extra dry red wine jujube, baking coconut meat burnt odor is strong, mouthfeel taste more it is fragrant more It is good, and coconut meat is toasted, it is easier to store, storage time is longer, and keeps the nutritional ingredient of extra dry red wine jujube.
The present invention bakes the nutrition in jujube meat and baking coconut meat to bake jujube meat and baking coconut meat collectively as major ingredient In nutritional advantages it is complementary, nutrition more comprehensive and abundant has and strengthens the spleen and stomach, promotes immunity, cancer-resisting antiallergy and feeding Face skin care and other effects is more suitable for providing conveniently nutritional supplementation for broad masses of the people, and quality-improving and characteristic are very bright It is aobvious, all various coconut milk with raw coconut meat for the preparation of single main material have been overturned completely.
Preferably, the emulsion stabilizer be guar gum, Arabic gum, single diglycerine fatty acid ester, sucrose fatty ester, At least one of microcrystalline cellulose, sodium alginate and carragheen.
More preferably, the emulsion stabilizer be carragheen, single diglycerine fatty acid ester and sucrose fatty ester in mass ratio For (5~8): (5~8): the compounding mixture of (1~4) such as 5:5:1,6:5:1,7:6:2,8:6:3 or 8:8:4.
Wherein, carragheen, also known as antler glue, carrageenan, Irish green moss glue, be it is a kind of from marine red alga (including Chondrus, Eucheuma, China fir Trentepohlia and husky Lepidium etc.) in the general designation of polysaccharide extracted, be the mixture of many kinds of substance.OK a karaoke club Glue master is good food thickening agent, gelling agent, emulsifier and stabilizer.Carragheen has the substantially special of soluble dietary fiber Property, the carragheen after degradation in vivo can form soluble complex compound with fibrin, can by colon bacteria glycolysis at CO2、H2, the short chain fatty acids such as biogas and formic acid, acetic acid, propionic acid, become the energy source of probiotics.
Single diglycerine fatty acid ester includes mono-fatty acid glyceride and diglycerine fatty acid ester.Single diglycerine fatty acid ester master Play wet, emulsification.
Sucrose fatty ester abbreviation sucrose ester is a kind of nonionic surfactant, anti-through being esterified by sucrose and fatty acid The simple substance or mixture that should be generated.Sucrose fatty ester has surface-active, can reduce surface tension, while having good cream Change, disperses solubilising, lubrication, infiltration, blistering, viscosity adjusting, prevents the performances such as aging, antibacterial.
It should be noted that emulsion stabilizer answering using carragheen, single diglycerine fatty acid ester and sucrose fatty ester With mixture, finished beverage emulsion stabilizing effect more can guarantee.
Preferably, the sweetener is in white granulated sugar, rock sugar, sucrose, xylitol, maltitol and isomalto-oligosaccharide It is a kind of.
More preferably, the sweetener is the composition of white granulated sugar and rock sugar.Wherein rock sugar is ice cube made of white granulated sugar refines Shape crystallization.Its main function is: tonifying middle-Jiao and Qi, and stomach function regulating moistening lung is relieving cough and reducing sputum.Sweet in flavor and neutral in nature, nontoxic, converge to the spleen channel enters lung.Yin-nourishing It promotes the production of body fluid, moistening lung to arrest cough；Cure mainly xeropulmonary cough, the diseases such as cough and asthma caused by fatigue.Rock sugar can supplement human body sugar, supplement body fluid, supplement The effects of blood glucose, supply energy, heart tonifying diuresis, removing toxic substances.
Above-mentioned alkaline conditioner is used to adjust the pH value of beverage, avoids beverage that segregation phenomenon occurs when pH value is lower.It is excellent Selection of land, the alkaline conditioner are sodium carbonate or sodium bicarbonate.
The present invention also provides a kind of preparation method for toasting jujube coconut beverage, the baking jujube coconut beverage is upper The baking jujube coconut beverage stated, the preparation method include:
(1) jujube meat will be baked and baking coconut meat crushes to obtain baking jujube coconut meat powder.
Preferably, the baking jujube meat is made by the following method: high-quality extra dry red wine jujube is first cleaned in warm water Completely, it is enucleated after drying, then uses power for the microwave baking oven of 600~900Kw such as 600Kw, 700Kw, 800Kw or 900Kw Roasting 20~30min such as 20min, 23min, 25min, 28min or 30min.High-quality extra dry red wine jujube is to pass through the free from insect pests selected, without mould It is rotten, without rotten, the inclined aubergine of full color high-quality extra dry red wine jujube.It is above-mentioned dry using naturally dry.
Preferably, the baking coconut meat is made by the following method: fresh and without insect pest coconut fruit being gone coconut coating, is broken Shell after removing coconut water and kind skin, obtains white coconut meat, then cleans, is sliced, oven is placed into, in 30~70 DEG C such as 30 DEG C, 40 DEG C, 50 DEG C, toast 15~35min such as 15min, 20min, 25min, 30min or 35min etc. at a temperature of 60 DEG C or 70 DEG C.
It should be noted that the present invention is crushed using micronizer to jujube meat and baking coconut meat is baked, preferably Ground, will bake jujube meat and baking coconut meat is mixed and is fitted into micronizer, and starting Ultramicro-powder scrap is crushed, and is crushed The partial size of obtained baking jujube coconut meat powder is 100~150 mesh such as 100 mesh, 110 mesh, 120 mesh, 130 mesh, 140 mesh or 150 mesh Deng.
(2) baking jujube coconut meat powder, emulsion stabilizer, sweetener, alkaline conditioner and water are mixed with slurries.
Preferably, the slurry processes that prepare include: to adjust baking jujube coconut meat powder, emulsion stabilizer, sweetener, alkalinity Agent and water mixing are saved, after stirring, is then injected into emulsification pump and is emulsified, obtain slurries.
It should be noted that emulsification pump is a kind of accurate combination by turning stator, generated in high speed rotation powerful Shearing force is to realize mixing, homogeneous, dispersion and crushing.Above-mentioned emulsification pump preferably uses SRH3-100 emulsification pump.
(3) slurries are filtered.Preferably, the filter process includes: that the slurries are poured into 150~250 mesh such as The filtering mesh bag of 150 mesh, 200 mesh or 250 mesh carries out squeezing filter.
It preferably, will be after slurries filtering further include: the filtrate being obtained by filtration is subjected to sterilization treatment.
It should be noted that by after the sterilized processing of the filtrate being obtained by filtration, the baking jujube coconut that is more advantageous to The long-time storage of beverage product.
The preferred high pressure sterilization of sterilization treatment, concretely: filtrate is placed in high pressure sterilization tank, 400~ 30~40min of sterilization treatment such as 30min under the high pressure of 800MPa such as 400MPa, 500MPa, 600MPa, 700M or Pa800MPa, 35min or 40min etc..
The present invention, which uses, to be baked jujube meat and toasts the baking jujube coconut beverage that coconut meat is prepared for main material, not only taste Just, burnt odor is strong for more alcohol, and entrance is sweeter, after drink be even more lingering fragrance pleasant impression it is without cease, more than with raw coconut meat be single main material not By be it is raw squeeze or the coconut milk of dry squeezing technology preparation is all more preferable, while baking the nutrition in jujube meat and toasting the nutrition in coconut meat Have complementary advantages, nutrition more comprehensive and abundant has and strengthens the spleen and stomach, promotes immunity, cancer-resisting antiallergy and beauty care etc. Effect is more suitable for providing conveniently nutritional supplementation for broad masses of the people, and quality-improving and characteristic clearly, are run completely All various coconut milk with raw coconut meat for the preparation of single main material are covered；In addition, baking jujube meat and baking coconut meat conduct The holding time of main material is longer, and is easy to draw materials and easily stored, while the baking jujube coconut beverage for making to be prepared Quality is more stable, and the shelf-life is longer, more meets the pursuit that the people lives to high-quality, is more able to satisfy the people to consumption The needs of upgrading.
In addition, baking jujube coconut beverage method for preparing beverage of the invention is simple, use is safe, has no toxic side effect, and Production cost is low.
To facilitate the understanding of the present invention, below with reference to embodiment to further illustrate the technical scheme of the present invention.Applicant Statement, the present invention illustrate detailed process equipment and process flow of the invention by following embodiments, but the present invention not office It is limited to following detailed process equipments and process flow, that is, does not mean that the present invention should rely on following detailed process equipments and technique stream Cheng Caineng is implemented.It should be clear to those skilled in the art, any improvement in the present invention, to each original of product of the present invention The equivalence replacement of material and addition, the selection of concrete mode of auxiliary element etc. all fall within protection scope of the present invention and open model Within enclosing.
Embodiment 1
(1) free from insect pests is selected, nothing is gone rotten, without rotten, the high-quality extra dry red wine jujube of the inclined aubergine of full color and fresh nothing The coconut fruit of insect pest.
(2) high-quality extra dry red wine jujube is cleaned up in warm water, is enucleated after drying, then use power for 600Kw's It is taken out after micro-wave oven baking 30min, obtains baking jujube meat；Fresh and without insect pest coconut fruit is gone into coconut coating, broken shell, removes coconut After water and kind skin, white coconut meat is obtained, then cleans, be sliced, place into oven, take out, obtain after toasting 35min at a temperature of 30 DEG C To baking coconut meat.
(3) it takes 2 portions of baking jujube meat and 2 parts of baking coconut meats as main material, is fitted into micronizer together, open super Atomizer crushes it, and the partial size crushed is the baking jujube coconut meat powder of 100 mesh.
(4) by the baking jujube coconut meat powder of step (3) preparation, 0.8 part of emulsion stabilizer, 1 portion of white granulated sugar, 0.015 part of carbon Sour sodium and 82 parts of pure water are added in mixer, after stirring, then the mixed liquor stirred to get injection SRH3-100 is newborn Change and emulsified in pump, obtains slurries；Wherein, emulsion stabilizer is Arabic gum.
(5) slurries that step (4) obtains are poured into the filtering mesh bag of 150 mesh squeeze filtering and obtains filtrate.
(6) filtrate that step (5) obtains is placed in high pressure sterilization tank, the sterilization treatment 40min under the high pressure of 400MPa, Then degassed sterilizing fills filling vanning.
Embodiment 2
(1) free from insect pests is selected, nothing is gone rotten, without rotten, the high-quality extra dry red wine jujube of the inclined aubergine of full color and fresh nothing The coconut fruit of insect pest.
(2) high-quality extra dry red wine jujube is cleaned up in warm water, is enucleated after drying, then use power for 700Kw's It is taken out after micro-wave oven baking 28min, obtains baking jujube meat；Fresh and without insect pest coconut fruit is gone into coconut coating, broken shell, removes coconut After water and kind skin, white coconut meat is obtained, then cleans, be sliced, place into oven, take out, obtain after toasting 25min at a temperature of 40 DEG C To baking coconut meat.
(3) it takes 2.5 portions of baking jujube meat and 3 parts of baking coconut meats as main material, is fitted into micronizer together, open Micronizer crushes it, and the partial size crushed is the baking jujube coconut meat powder of 110 mesh.
(4) by the baking jujube coconut meat powder of step (3) preparation, 0.9 part of emulsion stabilizer, 1.5 portions of white granulated sugars, 0.018 part Sodium carbonate and 85 parts of pure water are added in mixers, after stirring, then the mixed liquor stirred to get are injected SRH3-100 It is emulsified in emulsification pump, obtains slurries；Wherein, emulsion stabilizer is single diglycerine fatty acid ester.
(5) slurries that step (4) obtains are poured into the filtering mesh bag of 200 mesh squeeze filtering and obtains filtrate.
(6) filtrate that step (5) obtains is placed in high pressure sterilization tank, the sterilization treatment 38min under the high pressure of 500MPa, Then degassed sterilizing fills filling vanning.
Embodiment 3
(1) free from insect pests is selected, nothing is gone rotten, without rotten, the high-quality extra dry red wine jujube of the inclined aubergine of full color and fresh nothing The coconut fruit of insect pest.
(2) high-quality extra dry red wine jujube is cleaned up in warm water, is enucleated after drying, then use power for 800Kw's It is taken out after micro-wave oven baking 25min, obtains baking jujube meat；Fresh and without insect pest coconut fruit is gone into coconut coating, broken shell, removes coconut After water and kind skin, white coconut meat is obtained, then cleans, be sliced, place into oven, take out, obtain after toasting 25min at 50 °C To baking coconut meat.
(3) it takes 3 portions of baking jujube meat and 2.5 parts of baking coconut meats as main material, is fitted into micronizer together, open Micronizer crushes it, and the partial size crushed is the baking jujube coconut meat powder of 120 mesh.
(4) by step (3) preparation baking jujube coconut meat powder, 1 part of emulsion stabilizer, 1.5 portions of white granulated sugars, 0.5 portion of rock sugar, 0.02 part of sodium carbonate and 88 parts of pure water are added in mixers, after stirring, then the mixed liquor stirred to get are injected It is emulsified in SRH3-100 emulsification pump, obtains slurries；Wherein emulsion stabilizer is carragheen, single diglycerine fatty acid ester and sugarcane Sugar fatty acid ester is the compounding mixture of 6:5:1 in mass ratio.
(5) slurries that step (4) obtains are poured into the filtering mesh bag of 200 mesh squeeze filtering and obtains filtrate.
(6) filtrate that step (5) obtains is placed in high pressure sterilization tank, the sterilization treatment 30min under the high pressure of 600MPa, Then degassed sterilizing fills filling vanning.
Embodiment 4
(1) free from insect pests is selected, nothing is gone rotten, without rotten, the high-quality extra dry red wine jujube of the inclined aubergine of full color and fresh nothing The coconut fruit of insect pest.
(2) high-quality extra dry red wine jujube is cleaned up in warm water, is enucleated after drying, then use power for 800Kw's It is taken out after micro-wave oven baking 23min, obtains baking jujube meat；Fresh and without insect pest coconut fruit is gone into coconut coating, broken shell, removes coconut After water and kind skin, white coconut meat is obtained, then cleans, be sliced, place into oven, take out, obtain after toasting 20min at a temperature of 60 DEG C To baking coconut meat.
(3) it takes 3.5 portions of baking jujube meat and 4 parts of baking coconut meats as main material, is fitted into micronizer together, open Micronizer crushes it, and the partial size crushed is the baking jujube coconut meat powder of 120 mesh.
(4) by step (3) preparation baking jujube coconut meat powder, 1.1 parts of emulsion stabilizers, 2 portions of white granulated sugars, 1 portion of rock sugar, 0.023 part of sodium carbonate and 90 parts of pure water are added in mixers, after stirring, then the mixed liquor stirred to get are injected It is emulsified in SRH3-100 emulsification pump, obtains slurries；Wherein emulsion stabilizer is carragheen, single diglycerine fatty acid ester and sugarcane Sugar fatty acid ester is the compounding mixture of 8:6:3 in mass ratio.
(5) slurries that step (4) obtains are poured into the filtering mesh bag of 250 mesh squeeze filtering and obtains filtrate.
(6) filtrate that step (5) obtains is placed in high pressure sterilization tank, the sterilization treatment 30min under the high pressure of 700MPa, Then degassed sterilizing fills filling vanning.
Embodiment 5
(1) free from insect pests is selected, nothing is gone rotten, without rotten, the high-quality extra dry red wine jujube of the inclined aubergine of full color and fresh nothing The coconut fruit of insect pest.
(2) high-quality extra dry red wine jujube is cleaned up in warm water, is enucleated after drying, then use power for 900Kw's It is taken out after micro-wave oven baking 20min, obtains baking jujube meat；Fresh and without insect pest coconut fruit is gone into coconut coating, broken shell, removes coconut After water and kind skin, white coconut meat is obtained, then cleans, be sliced, place into oven, take out, obtain after toasting 15min at a temperature of 70 DEG C To baking coconut meat.
(3) it takes 4 portions of baking jujube meat and 4 parts of baking coconut meats as main material, is fitted into micronizer together, open super Atomizer crushes it, and the partial size crushed is the baking jujube coconut meat powder of 150 mesh.
(4) by the baking jujube coconut meat powder of step (3) preparation, 1.2 parts of emulsion stabilizers, 3 portions of white granulated sugars, 0.025 part of carbon Sour sodium and 95 parts of pure water are added in mixer, after stirring, then the mixed liquor stirred to get injection SRH3-100 is newborn Change and emulsified in pump, obtains slurries；Wherein emulsion stabilizer is carragheen, single diglycerine fatty acid ester and sucrose fatty ester It is in mass ratio the compounding mixture of 8:6:3.
(5) slurries that step (4) obtains are poured into the filtering mesh bag of 250 mesh squeeze filtering and obtains filtrate.
(6) filtrate that step (5) obtains is placed in high pressure sterilization tank, the sterilization treatment 20min under the high pressure of 800MPa, Then degassed sterilizing fills filling vanning.
Comparative example 1
Main material baking jujube meat in embodiment 3 is removed, the other the same as in Example 3.
Comparative example 2
Oxide spinel sodium in embodiment 3 is removed, the other the same as in Example 3.
Comparative example 3
It directly is beaten raw coconut fruit to obtain slurries with beater, and appropriate white granulated sugar is added, obtain raw coconut beverage.
1, the beverage that the baking jujube coconut beverage and comparative example 1~3 obtained to the embodiment of the present invention 1~5 obtains carries out The subjective appreciation of smell and mouthfeel.
80 people are selected at random as a sample, and one group of every 10 people is divided into 8 groups, carries out the evaluation marking of smell and mouthfeel (full marks 10 divide) first group of corresponding baking jujube coconut beverage tasting embodiment 1 and obtaining, second group of corresponding embodiment 1 of tasting obtain The baking jujube coconut beverage arrived, the corresponding baking jujube coconut beverage tasting embodiment 1 and obtaining of third group, the 4th group of corresponding product The baking jujube coconut beverage that embodiment 1 obtains is tasted, the 5th group corresponds to the baking jujube coconut beverage that trial test embodiment 1 obtains, The 6th group of corresponding beverage tasting comparative example 1 and obtaining, the 7th group of corresponding beverage tasting comparative example 2 and obtaining, the 8th group of corresponding product Taste the beverage that comparative example 3 obtains.Last results of sensory evaluation is summarized, it is as shown in table 1 below to obtain result.
Table 1
2, the baking jujube coconut beverage that the embodiment of the present invention 1~5 obtains and the beverage that comparative example 1~3 obtains are distinguished It pours into transparent cup, observes what baking jujube coconut beverage that the embodiment of the present invention 1~5 obtains and comparative example 1 obtained Beverage is without isolation without deposited phenomenon；And the beverage that comparative example 2 obtains has segregation phenomenon, the beverage that comparative example 3 obtains has isolation, sinks Shallow lake phenomenon.
3, the baking jujube coconut beverage that the embodiment of the present invention 1~5 obtains and the beverage that comparative example 1~3 obtains are placed in It is placed under identical environment and carries out shelf-life test, as a result as shown in table 2 below.
Table 2
Project Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4 Embodiment 5 Comparative example 1 Comparative example 2 Comparative example 3
Shelf-life 8 months 8 months 9 months 9 months 9 months 9 months 3 months 2-4 days
The above is only a preferred embodiment of the present invention, is not intended to restrict the invention, for those skilled in the art For member, inventive formulation and preparation process can have various modifications and variations.All within the spirits and principles of the present invention, institute Any modification, equivalent substitution, improvement and etc. of work, should all be included in the protection scope of the present invention.

Claims (10)

1. a kind of baking jujube coconut beverage, it is characterised in that: the raw material of the baking jujube coconut beverage wraps in parts by mass It includes: baking 2~4 parts of jujube meat, 2~4 parts of coconut meat of baking, 0.8~1.2 part of emulsion stabilizer, 1~3 part of sweetener, alkalinity and adjust 0.015~0.025 part and 82~95 parts of water of agent.
2. baking jujube coconut beverage according to claim 1, it is characterised in that: the emulsion stabilizer be carragheen, At least one in Arabic gum, single diglycerine fatty acid ester, sucrose fatty ester, microcrystalline cellulose, sodium alginate and guar gum Kind.
3. baking jujube coconut beverage according to claim 2, it is characterised in that: the emulsion stabilizer be carragheen, Single diglycerine fatty acid ester and sucrose fatty ester are (5~8) in mass ratio: (5~8): the compounding mixture of (1~4).
4. baking jujube coconut beverage according to claim 1, it is characterised in that: the sweetener be white granulated sugar, rock sugar, One of sucrose, xylitol, maltitol and isomalto-oligosaccharide；The alkaline conditioner is sodium carbonate or sodium bicarbonate.
5. a kind of preparation method for toasting jujube coconut beverage, it is characterised in that: the baking jujube coconut beverage is wanted for right 1~4 described in any item baking jujube coconut beverages are sought, the preparation method includes:
Jujube meat will be baked and baking coconut meat crushes to obtain baking jujube coconut meat powder；
Baking jujube coconut meat powder, emulsion stabilizer, sweetener, alkaline conditioner and water are mixed with slurries；
The slurries are filtered.
6. the preparation method of baking jujube coconut beverage according to claim 5, it is characterised in that: the baking jujube coconut palm The partial size of digested tankage is 100~150 mesh.
7. the preparation method of baking jujube coconut beverage according to claim 5, it is characterised in that: the baking jujube meat It is made by the following method: will be enucleated after the cleaning of high-quality extra dry red wine jujube and drying, then use power for the microwave of 600~900Kw Baking oven bakes 20~30min；
The baking coconut meat is made by the following method: after fresh coconut fruit is gone coconut coating, broken shell, removes coconut water and kind skin, obtaining To white coconut meat, then clean, be sliced, place into oven, 30~70 DEG C at a temperature of toast 15~35min.
8. the preparation method of baking jujube coconut beverage according to claim 5, it is characterised in that: described to prepare slurries mistake Journey includes: to mix baking jujube coconut meat powder, emulsion stabilizer, sweetener, alkaline conditioner and water, is then injected into emulsification pump It is emulsified, obtains slurries.
9. the preparation method of baking jujube coconut beverage according to claim 5, it is characterised in that: the filter process packet It includes: the slurries being poured into 150~250 mesh filtering mesh bags and carry out squeezing filter.
10. the preparation method of baking jujube coconut beverage according to claim 5, it is characterised in that: by the slurries mistake After filter further include: the filtrate being obtained by filtration is carried out sterilization treatment.
CN201811275547.7A 2018-10-30 2018-10-30 A kind of baking jujube coconut beverage and preparation method thereof Withdrawn CN109221835A (en)

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Application Number Priority Date Filing Date Title
CN201811275547.7A CN109221835A (en) 2018-10-30 2018-10-30 A kind of baking jujube coconut beverage and preparation method thereof

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Application publication date: 20190118