CN109463442A - A kind of fermentation coconut milk beverage and preparation method thereof - Google Patents
A kind of fermentation coconut milk beverage and preparation method thereof Download PDFInfo
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- CN109463442A CN109463442A CN201811428290.4A CN201811428290A CN109463442A CN 109463442 A CN109463442 A CN 109463442A CN 201811428290 A CN201811428290 A CN 201811428290A CN 109463442 A CN109463442 A CN 109463442A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 42
- 230000004151 fermentation Effects 0.000 title claims abstract description 42
- 235000020197 coconut milk Nutrition 0.000 title claims abstract description 39
- 235000013361 beverage Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 241000737241 Cocos Species 0.000 claims abstract description 27
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 27
- 239000002002 slurry Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000013336 milk Nutrition 0.000 claims abstract description 22
- 239000008267 milk Substances 0.000 claims abstract description 22
- 210000004080 milk Anatomy 0.000 claims abstract description 22
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 20
- 241000894006 Bacteria Species 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 19
- 239000004310 lactic acid Substances 0.000 claims abstract description 19
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 19
- 239000003381 stabilizer Substances 0.000 claims abstract description 19
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000011049 filling Methods 0.000 claims abstract description 10
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000001514 detection method Methods 0.000 claims abstract description 5
- 241000186660 Lactobacillus Species 0.000 claims abstract description 4
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims description 11
- 235000018102 proteins Nutrition 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 238000004090 dissolution Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 5
- 238000009928 pasteurization Methods 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 3
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 3
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 3
- 108010046377 Whey Proteins Proteins 0.000 claims description 3
- 102000007544 Whey Proteins Human genes 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 235000021119 whey protein Nutrition 0.000 claims description 3
- 235000008939 whole milk Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- -1 sucrose ester Chemical class 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 229920002148 Gellan gum Polymers 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 241000194017 Streptococcus Species 0.000 claims 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims 1
- 239000000216 gellan gum Substances 0.000 claims 1
- 235000010492 gellan gum Nutrition 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 235000015424 sodium Nutrition 0.000 claims 1
- 230000036772 blood pressure Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 235000020415 coconut juice Nutrition 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 4
- 229920002472 Starch Polymers 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000002054 inoculum Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 20
- 150000001413 amino acids Chemical class 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- 238000010521 absorption reaction Methods 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 239000000839 emulsion Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000194020 Streptococcus thermophilus Species 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention discloses a kind of fermentation coconut milk beverage and preparation method thereof, the raw material including following parts by weight: 80-90 parts of water, coconut palm starches 4-6 parts, 4-6 parts of milk powder, 3-6 parts of fructose syrup, 3-8 parts of white granulated sugar, 0.5-2 parts of inspissated juice, 0.5-1 parts of mixed emulsifying stabilizer, 0.05 part of lactic acid bacteria；Milk powder, coconut palm slurry are sufficiently dissolved into aquation in water, is sterilized after homogeneous, lactobacillus inoculum fermentation is added, obtain fermentation coconut milk base-material；White granulated sugar, mixed emulsifying stabilizer and inspissated juice is added；High temperature sterilization carries out filling after cooling；Further through covering mark, coding, detection, finished product after cooling.The fermentation coconut milk beverage by addition coconut palm slurry and milk powder, and carries out biofermentation, and product special flavour is promoted obviously, improves the whole mouthfeel of coconut juice, increases the nutritive value of product, be conducive to quickly absorb, and product has the effectiveness to reduce blood pressure.
Description
Technical field
The present invention relates to beverage technical field, in particular to a kind of fermentation coconut milk beverage and preparation method thereof.
Background technique
Coconut juice beverage mouthfeel is salubrious, full of nutrition, is increasingly subject to pursuing for people, and exploitation nutrition is balanced and health delicious
Novel fermentation coconut milk beverage becomes one of the hot spot of beverage exploitation a few days ago.
But in food processing process, since coconut palm slurry protein content is low, and direct inoculating lactic acid bacterium, it is difficult to will lead to fermentation
With curdled milk, and beverage flavor is general after fermentation, poor taste；Products obtained therefrom nutritive value is low, is unfavorable for the quick absorption of nutrition, and
Product is mostly without the effect to reduce blood pressure.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of fermentation coconut milk beverages and preparation method thereof, solve the prior art
The problem of middle product special flavour is general, poor taste, effect that nutritive value is low, nutrient absorption is slow and nothing reduces blood pressure.
In order to solve the above-mentioned technical problem, the technical solution of the present invention is as follows: a kind of fermentation coconut milk beverage, including following weight
The raw material of part: 80-90 parts of water, 4-6 parts of coconut palm slurry, 4-6 parts of milk powder, 3-6 parts of fructose syrup, 3-8 parts of white granulated sugar, inspissated juice 0.5-
2 parts, 0.5-1 parts of mixed emulsifying stabilizer, 0.05 part of lactic acid bacteria.
As a preferred embodiment, a kind of fermentation coconut milk beverage, the raw material including following parts by weight: 90 parts of water, coconut palm
6 parts of slurry, 6 parts of milk powder, 3 parts of fructose syrup, 6 parts of white granulated sugar, 0.5 part of inspissated juice, 0.8 part of mixed emulsifying stabilizer, lactic acid bacteria
0.05 part.
As a preferred embodiment, a kind of fermentation coconut milk beverage, the raw material including following parts by weight: 80 parts of water, coconut palm
4 parts of slurry, 4 parts of milk powder, 6 parts of fructose syrup, 3 parts of white granulated sugar, 2 parts of inspissated juice, 0.8 part of mixed emulsifying stabilizer, lactic acid bacteria
0.05 part.
As a preferred embodiment, a kind of fermentation coconut milk beverage, the raw material including following parts by weight: 85 parts of water, coconut palm
5 parts of slurry, 5 parts of milk powder, 5 parts of fructose syrup, 4 parts of white granulated sugar, 1.25 parts of inspissated juice, 0.8 part of mixed emulsifying stabilizer, lactic acid bacteria
0.05 part.
As a preferred embodiment, the component of the coconut palm slurry containing following parts by weight: 65-70 parts of water, fatty 25-30
Part, 2-5 parts of protein.
As a preferred embodiment, the lactic acid bacteria be Bao Jiali lactobacillus, streptococcus thermophilus, Lactobacillus helveticus and
One of lactobacillus paracasei is a variety of；
As a preferred embodiment, the milk powder is whole milk powder, skimmed milk power, one in concentrated whey protein powder
Kind is a variety of；
As a preferred embodiment, the mixed emulsifying stabilizer be sodium carboxymethylcellulose, xanthan gum, knot it is cold
One of glue, pectin, soybean polyoses, mono-fatty acid glyceride, sucrose ester are a variety of.
A kind of preparation method for the coconut milk beverage that ferments, includes the following steps:
S01: it uses temperature for 40 DEG C -50 DEG C of water, milk powder, coconut palm slurry stirring 25-30min, sufficiently dissolution aquation is added；Through
It is sterilized after homogeneous by pasteurization machine, drop temperature is controlled at 30-40 DEG C；Lactic acid bacteria is added, inoculation fermentation 6-10h is obtained
Ferment coconut milk base-material, pH 4.0-4.3；
S02: being added white granulated sugar, mixed emulsifying stabilizer and inspissated juice into the fermentation coconut milk base-material that step S01 is obtained,
It stirs to uniformly mixed；
S03: the product that step S02 is obtained is sterilized 15-30 seconds at 125 DEG C, is subsequently cooled to 80-90 DEG C, is filled
Dress；
S04: the filling product that step S03 is obtained are cooled to 45 DEG C hereinafter, through covering mark, coding, inspection by spraying cooling ship
It surveys, finished product.
By adopting the above technical scheme, by improving formula and preparation method, coconut palm slurry and milk powder are subjected to biofermentation, it can be with
The flavor for enhancing product, improves the whole mouthfeel of coconut juice, increases the nutritive value of product；It is fermented and is generated by lactic acid bacteria biological
Certain small peptide and amino acid etc. are conducive to the quick absorption of nutrition, energy, protein, the amino acid that supplement needed by human body is wanted
Equal substances；By the small peptide of lactobacillus-fermented and biological enzymolysis, there is the effectiveness to reduce blood pressure, is conducive to health.
Specific embodiment
Below with reference to embodiment, specific embodiments of the present invention will be further explained.It should be noted that right
It is used to help understand the present invention in the explanation of these embodiments, but and does not constitute a limitation of the invention.In addition, being retouched below
Technical characteristic involved in each embodiment of the present invention stated can be combined with each other as long as they do not conflict with each other.
Embodiment 1
A kind of fermentation coconut milk beverage, the raw material including following parts by weight: 90 parts of water, 6 parts of coconut palm slurry, 6 parts of whole milk powder, fruit Portugal
3 parts of syrup, 6 parts of white granulated sugar, 0.5 part of inspissated juice, 0.8 part of sodium carboxymethylcellulose, 0.05 part of Bao Jiali lactobacillus；Coconut palm slurry contains
There is the component of following parts by weight: 70 parts of water, 30 parts, 2 parts of protein fatty.
A kind of preparation method for the coconut milk beverage that ferments, includes the following steps:
S01: it uses temperature for 40 DEG C of water, milk powder, coconut palm slurry stirring 30min, sufficiently dissolution aquation is added；Lead to after homogeneous
Pasteurization machine sterilization is crossed, drop temperature is controlled at 30 DEG C；Lactic acid bacteria is added, inoculation fermentation 10h obtains fermentation coconut milk base-material,
PH is 4.0；
S02: being added white granulated sugar, compound emulsion stabilizer and inspissated juice into the fermentation coconut milk base-material that step S01 is obtained,
It stirs to uniformly mixed；SO2 can also use temperature to dissolve white granulated sugar and compound emulsion stabilizer for 40-50 DEG C of water, so
Temperature is reduced afterwards to after 25 DEG C or less, is added simultaneously in fermentation coconut milk base-material with inspissated juice, and stirring is to uniformly mixed.
Essence for food can be added according to taste demand；Water and milk powder, white granulated sugar, compound emulsion stabilizer are by gross mass
Than feeding intake after mixing for 2:1, dissolution can be accelerated.
S03: being preheated to 60 DEG C for the obtained product of step S02, and homogeneous under the conditions of 20MPa is warming up at 125 DEG C and sterilizes
15 seconds, 80 DEG C are subsequently cooled to, is carried out filling；
S04: the filling product that step S03 is obtained are cooled to 40 DEG C by spraying cooling ship, Jing Taobiao, coding, detection are made
Obtain finished product.
Embodiment 2
A kind of fermentation coconut milk beverage, the raw material including following parts by weight: 80 parts of water, 4 parts of coconut palm slurry, 4 parts of skimmed milk power, fruit Portugal
6 parts of syrup, 3 parts of white granulated sugar, 2 parts of inspissated juice, 0.8 part of pectin, 0.05 part of Lactobacillus helveticus；Coconut palm slurry contains following parts by weight
Component: 65 parts of water, 25 parts, 5 parts of protein of fat.
A kind of preparation method for the coconut milk beverage that ferments, includes the following steps:
S01: it uses temperature for 50 DEG C of water, milk powder, coconut palm slurry stirring 25min, sufficiently dissolution aquation is added；Lead to after homogeneous
Pasteurization machine sterilization is crossed, drop temperature is controlled at 40 DEG C；Lactic acid bacteria is added, inoculation fermentation 6h obtains fermentation coconut milk base-material, pH
It is 4.3；
S02: being added white granulated sugar, mixed emulsifying stabilizer and inspissated juice into the fermentation coconut milk base-material that step S01 is obtained,
It stirs to uniformly mixed；
S03: the product that step S02 is obtained is sterilized 30 seconds at 125 DEG C, is subsequently cooled to 90 DEG C, is carried out filling；
S04: the filling product that step S03 is obtained are cooled to 37 DEG C by spraying cooling ship, Jing Taobiao, coding, detection are made
Obtain finished product.
Embodiment 3
A kind of fermentation coconut milk beverage, the raw material including following parts by weight: 85 parts of water, coconut palm starches 5 parts, concentrated whey protein powder 5
Part, 5 parts of fructose syrup, 4 parts of white granulated sugar, 1.25 parts of inspissated juice, 0.8 part of mono-fatty acid glyceride, lactobacillus paracasei 0.05
Part；Coconut palm slurry contains the component of following parts by weight: 68 parts of water, 27 parts, 4 parts of protein fatty.
A kind of preparation method for the coconut milk beverage that ferments, includes the following steps:
S01: it uses temperature for 45 DEG C of water, milk powder, coconut palm slurry stirring 28min, sufficiently dissolution aquation is added；Lead to after homogeneous
Pasteurization machine sterilization is crossed, drop temperature is controlled at 36 DEG C；Lactic acid bacteria is added, inoculation fermentation 8h obtains fermentation coconut milk base-material, pH
It is 4.2；
S02: being added white granulated sugar, mixed emulsifying stabilizer and inspissated juice into the fermentation coconut milk base-material that step S01 is obtained,
It stirs to uniformly mixed；
S03: the product that step S02 is obtained is sterilized 20 seconds at 125 DEG C, is subsequently cooled to 88 DEG C, is carried out filling；
S04: the filling product that step S03 is obtained are cooled to 35 DEG C by spraying cooling ship, Jing Taobiao, coding, detection are made
Obtain finished product.
The embodiment of the present invention by adopting the above technical scheme, by improving formula and preparation method, reduces the precipitating of product
Situation increases stability；Coconut palm slurry and milk powder are subjected to biofermentation, the flavor of product can be enhanced, improve the entirety of coconut juice
Mouthfeel increases the nutritive value of product；Certain small peptide and amino acid etc. are generated by lactic acid bacteria biological fermentation, is conducive to seek
Feeding quick absorption, the substances such as energy, protein, amino acid that supplement needed by human body is wanted；By lactobacillus-fermented and biological enzyme
The small peptide of solution has the effectiveness to reduce blood pressure, is conducive to health.
The embodiments of the present invention are described in detail in conjunction with the embodiments above, but the present invention is not limited to described realities
Apply mode.For a person skilled in the art, in the case where not departing from the principle of the invention and spirit, to these embodiment party
Formula carries out a variety of change, modification, replacement and modification, still falls in protection scope of the present invention.
Claims (9)
1. a kind of fermentation coconut milk beverage, which is characterized in that the raw material including following parts by weight:
80-90 parts of water, 4-6 parts of coconut palm slurry, 4-6 parts of milk powder, 3-6 parts of fructose syrup, 3-8 parts of white granulated sugar, 0.5-2 parts of inspissated juice,
0.5-1 parts of mixed emulsifying stabilizer, 0.05 part of lactic acid bacteria.
2. fermentation coconut milk beverage according to claim 1, it is characterised in that: the raw material including following parts by weight: 90 parts of water,
6 parts of coconut palm slurry, 6 parts of milk powder, 3 parts of fructose syrup, 6 parts of white granulated sugar, 0.5 part of inspissated juice, 0.8 part of mixed emulsifying stabilizer, lactic acid
0.05 part of bacterium.
3. fermentation coconut milk beverage according to claim 1, it is characterised in that: the raw material including following parts by weight: 80 parts of water,
4 parts of coconut palm slurry, 4 parts of milk powder, 6 parts of fructose syrup, 3 parts of white granulated sugar, 2 parts of inspissated juice, 0.8 part of mixed emulsifying stabilizer, lactic acid bacteria
0.05 part.
4. fermentation coconut milk beverage according to claim 1, it is characterised in that: the raw material including following parts by weight: 85 parts of water,
5 parts of coconut palm slurry, 5 parts of milk powder, 5 parts of fructose syrup, 4 parts of white granulated sugar, 1.25 parts of inspissated juice, 0.8 part of mixed emulsifying stabilizer, lactic acid
0.05 part of bacterium.
5. fermentation coconut milk beverage according to claim 1, it is characterised in that: the coconut palm slurry contains the group of following parts by weight
Part: it is 65-70 parts of water, 25-30 parts fatty, 2-5 parts of protein.
6. fermentation coconut milk beverage according to claim 1, it is characterised in that: the lactic acid bacteria is Bao Jiali lactobacillus, thermophilic
One of hot streptococcus, Lactobacillus helveticus and lactobacillus paracasei are a variety of.
7. fermentation coconut milk beverage according to claim 1, it is characterised in that: the milk powder be whole milk powder, skimmed milk power,
One of concentrated whey protein powder is a variety of.
8. fermentation coconut milk beverage according to claim 1, it is characterised in that: the mixed emulsifying stabilizer is that carboxymethyl is fine
Tie up one of plain sodium, xanthan gum, gellan gum, pectin, soybean polyoses, mono-fatty acid glyceride, sucrose ester or a variety of.
9. a kind of preparation method of fermentation coconut milk beverage according to any one of claims 1-4, which is characterized in that including as follows
Step:
S01: it uses temperature for 40 DEG C -50 DEG C of water, milk powder, coconut palm slurry stirring 25-30min, sufficiently dissolution aquation is added；Through homogeneous
It is sterilized afterwards by pasteurization machine, drop temperature is controlled at 30-40 DEG C；Lactic acid bacteria is added, inoculation fermentation 6-10h is fermented
Coconut milk base-material, pH 4.0-4.3；
S02: being added white granulated sugar, mixed emulsifying stabilizer and inspissated juice into the fermentation coconut milk base-material that step S01 is obtained, stirring
Extremely it is uniformly mixed；
S03: the product that step S02 is obtained is sterilized 15-30 seconds at 125 DEG C, is subsequently cooled to 80-90 DEG C, is carried out filling；
S04: the filling product that step S03 is obtained are cooled to 45 DEG C hereinafter, being covered mark, coding, detection, system by spraying cooling ship
Obtain finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811428290.4A CN109463442A (en) | 2018-11-27 | 2018-11-27 | A kind of fermentation coconut milk beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811428290.4A CN109463442A (en) | 2018-11-27 | 2018-11-27 | A kind of fermentation coconut milk beverage and preparation method thereof |
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| CN109463442A true CN109463442A (en) | 2019-03-15 |
Family
ID=65674227
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112868958A (en) * | 2021-01-28 | 2021-06-01 | 安徽工程大学 | Fermented vegetable protein composite peptide beverage and preparation method thereof |
| CN113349258A (en) * | 2020-03-06 | 2021-09-07 | 南京卫岗乳业有限公司 | Non-additive double-protein normal-temperature yoghourt and preparation method thereof |
| CN114041502A (en) * | 2021-11-24 | 2022-02-15 | 海南椰龙食品工业有限公司 | Coconut milk beverage and preparation method thereof |
| CN116616346A (en) * | 2023-04-19 | 2023-08-22 | 光明乳业股份有限公司 | Low-acid coconut-flavor fermented milk-containing beverage and preparation method thereof |
-
2018
- 2018-11-27 CN CN201811428290.4A patent/CN109463442A/en not_active Withdrawn
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113349258A (en) * | 2020-03-06 | 2021-09-07 | 南京卫岗乳业有限公司 | Non-additive double-protein normal-temperature yoghourt and preparation method thereof |
| CN113349258B (en) * | 2020-03-06 | 2022-08-09 | 南京卫岗乳业有限公司 | Non-additive double-protein normal-temperature yoghourt and preparation method thereof |
| CN112868958A (en) * | 2021-01-28 | 2021-06-01 | 安徽工程大学 | Fermented vegetable protein composite peptide beverage and preparation method thereof |
| CN114041502A (en) * | 2021-11-24 | 2022-02-15 | 海南椰龙食品工业有限公司 | Coconut milk beverage and preparation method thereof |
| CN114041502B (en) * | 2021-11-24 | 2023-10-27 | 海南椰龙食品工业有限公司 | Coconut milk beverage and preparation method thereof |
| CN116616346A (en) * | 2023-04-19 | 2023-08-22 | 光明乳业股份有限公司 | Low-acid coconut-flavor fermented milk-containing beverage and preparation method thereof |
| CN116616346B (en) * | 2023-04-19 | 2024-04-30 | 光明乳业股份有限公司 | Low-acid coconut-flavor fermented milk-containing beverage and preparation method thereof |
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