CN110623075A

CN110623075A - Coconut juice and preparation method thereof

Info

Publication number: CN110623075A
Application number: CN201910831349.2A
Authority: CN
Inventors: 赵伟华; 李洵洲; 单忆萌; 张刚; 程炟
Original assignee: Shanghai Evonik Food Development Co Ltd
Current assignee: Shanghai Evonik Food Development Co Ltd
Priority date: 2019-09-04
Filing date: 2019-09-04
Publication date: 2019-12-31

Abstract

The invention relates to the field of beverages, in particular to coconut milk and a preparation method thereof. The coconut milk is prepared from raw materials including, by weight, 6.5-13% of coconut milk, 0.6-0.8% of a sweetening agent, 0.3-0.7% of an emulsifier, 0.01-0.05% of an acidity regulator and the balance of water, wherein the emulsifier is selected from a macromolecular emulsifier and/or a small molecular emulsifier. The coconut milk provided by the invention has high stability, can reduce the floating of fat and the sinking of substances such as protein and the like under the combined action of the emulsifier and the acidity regulator, has good high temperature resistance, can reduce the loss of nutrient substances caused by high-temperature sterilization and other treatments in the preparation process of the coconut milk, and can prevent the influence of the change of the coconut protein on the taste.

Description

Coconut juice and preparation method thereof

Technical Field

The invention relates to the field of beverages, and particularly relates to coconut milk and a preparation method thereof.

Background

Coconut is a typical tropical fruit, the appearance is spherical or nearly spherical, the epicarp is thin, the mesocarp is thick fibrous, the endocarp is hard in meat quality, and the inside is coconut meat; the fruit has a large cavity for storing coconut milk, and when the fruit is ripe, the coconut milk is stored in the fruit, and the fruit is clear and transparent, and is a good cool and thirst-quenching product.

The coconut meat and the coconut juice in the mature coconut are edible parts and rich in nutrition, and fresh coconut pulp can be obtained by crushing and juicing. The coconut milk is rich in nutrition and contains protein, amino acid, compound polysaccharide, potassium, calcium, magnesium and other minerals; also contains rich fat, and the fat of the coconut milk is more than 30 percent. Since coconut fat is mainly composed of a plurality of high-quality saturated and medium-chain fatty acids such as palmitic acid, oleic acid and lauric acid, it is natural healthy vegetable fat, has the effects of being easy to digest and absorb, reducing fat accumulation, controlling body weight, inhibiting obesity, reducing triglyceride, resisting inflammation and the like, and is a healthy fat which is rarely found in the natural world. Coconut fat is therefore the most predominant and valuable component of coconut meat.

The coconut milk is a vegetable protein beverage processed from coconut meat in mature coconut fruit, does not contain cholesterol, contains rich protein, essential amino acid, mineral substance and vitamin, is easy to be absorbed by human body, and has obvious health care function. At present, coconut milk is generally obtained through steps of grinding, blending, homogenizing, sterilizing and the like, but a plurality of problems still exist in the processing and storing processes, for example, loss of nutrient substances in the coconut milk is caused by adopting high-temperature sterilization treatment, and the nutritional value of a product is reduced; the coconut milk is not treated cleanly, so that the bottom of the finished coconut milk is easy to precipitate; in addition, after the stability of the coconut protein is damaged, odor substances are easily generated, and the taste of the product is further influenced; and the fat in the coconut milk after sterilization is easy to float oil, so that the stability of the product is poor, and the coconut milk on the market at present has the problems of floating and sinking to a certain degree, thereby influencing the mouth feel.

Disclosure of Invention

In order to solve the above problems, according to a first aspect of the present invention, there is provided a coconut milk, which is prepared from, by weight, 6.5 to 13% of coconut milk, 0.6 to 0.8% of a sweetener, 0.3 to 0.7% of an emulsifier, 0.01 to 0.05% of an acidity regulator, and the balance of water, wherein the emulsifier is selected from a macromolecular emulsifier and/or a small molecular emulsifier.

As a preferable technical scheme of the invention, the emulsifier comprises a macromolecular emulsifier and a micromolecular emulsifier, and the weight ratio is (1-2): (1-2).

In a preferred embodiment of the present invention, the macromolecular emulsifier is one or more selected from bovine serum albumin, sodium caseinate, gum arabic, whey protein isolate, and polysaccharides.

As a preferred technical scheme of the invention, the small molecule emulsifier is selected from anionic emulsifier and/or nonionic emulsifier.

As a preferable technical scheme, the small molecular emulsifier comprises an anionic emulsifier and a nonionic emulsifier, and the weight ratio is (3-4): (3-4).

In a preferred embodiment of the present invention, the anionic emulsifier is one or more selected from stearate, lactate and sulfate emulsifiers.

In a preferred embodiment of the present invention, the nonionic emulsifier is one or more selected from the group consisting of glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, and polyoxyethylene sorbitan fatty acid ester.

In a preferred embodiment of the present invention, the acidity regulator is selected from one or more of organic acids, organic acid salts, and inorganic salts.

In a preferred embodiment of the present invention, the acidity regulator is an inorganic salt, and the inorganic salt is one or more selected from carbonate, phosphate, and sulfate.

In a second aspect, the present invention provides a process for the preparation of coconut water as described above, comprising the steps of:

mixing the coconut milk preparation raw materials, homogenizing, sterilizing and filling to obtain the coconut milk.

Compared with the prior art, the invention has the following beneficial effects: the coconut milk provided by the invention has high stability, can reduce the floating of fat and the sinking of substances such as protein and the like under the combined action of the emulsifier and the acidity regulator, has good high temperature resistance, can reduce the loss of nutrient substances caused by high-temperature sterilization and other treatments in the preparation process of the coconut milk, and can prevent the influence of the change of coconut protein on the taste.

Detailed Description

The disclosure may be understood more readily by reference to the following detailed description of preferred embodiments of the invention and the examples included therein. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In case of conflict, the present specification, including definitions, will control.

The term "prepared from …" as used herein is synonymous with "comprising". The terms "comprises," "comprising," "includes," "including," "has," "having," "contains," "containing," or any other variation thereof, as used herein, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.

The conjunction "consisting of …" excludes any unspecified elements, steps or components. If used in a claim, the phrase is intended to claim as closed, meaning that it does not contain materials other than those described, except for the conventional impurities associated therewith. When the phrase "consisting of …" appears in a clause of the subject matter of the claims rather than immediately after the subject matter, it defines only the elements described in the clause; other elements are not excluded from the claims as a whole.

When an amount, concentration, or other value or parameter is expressed as a range, preferred range, or as a range of values, with a range of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. For example, when the range "1 to 5" is disclosed, the described range should be construed as including the ranges "1 to 4", "1 to 3", "1 to 2 and 4 to 5", "1 to 3 and 5", and the like. When a range of values is described herein, unless otherwise stated, the range is intended to include the endpoints thereof and all integers and fractions within the range.

The singular forms "a", "an" and "the" include plural referents unless the context clearly dictates otherwise. "optional" or "any" means that the subsequently described event or events may or may not occur, and that the description includes instances where the event occurs and instances where it does not.

Approximating language, as used herein in the specification and claims, is intended to modify a quantity, such that the invention is not limited to the specific quantity, but includes equivalents thereof that are acceptable without resulting in a change in the basic function to which it is related. Accordingly, the use of "about" to modify a numerical value means that the invention is not limited to the precise value. In some instances, the approximating language may correspond to the precision of an instrument for measuring the value. In the description and claims of this application, range limitations may be combined and/or interchanged, including all sub-ranges contained therein if not otherwise stated.

In addition, the indefinite articles "a" and "an" preceding an element or component of the invention are not intended to limit the number requirement (i.e., the number of occurrences) of the element or component. Thus, "a" or "an" should be read to include one or at least one, and the singular form of an element or component also includes the plural unless the number clearly indicates the singular.

The present invention is illustrated by the following specific embodiments, but is not limited to the specific examples given below.

The coconut milk comprises, by weight, 6.5-13% of coconut milk, 0.6-0.8% of a sweetening agent, 0.3-0.7% of an emulsifier, 0.01-0.05% of an acidity regulator and the balance of water, wherein the emulsifier is selected from a macromolecular emulsifier and/or a small molecular emulsifier.

In a preferred embodiment, the coconut water of the present invention is prepared from raw materials including, by weight, 10% coconut milk, 0.7% sweetener, 0.6% emulsifier, 0.03% acidity regulator, and the balance water.

Coconut milk

The coconut milk contains more than 30% of fat, mainly lauric acid, which accounts for about 50% of the fat content, and also contains more saturated fatty acids such as myristic acid, caprylic acid, capric acid, palmitic acid and the like, which is beneficial to digestion and absorption, reduces fat accumulation, controls body weight, inhibits obesity, reduces triglyceride, is anti-inflammatory and the like, does not contain cholesterol, contains abundant proteins, essential amino acids, minerals and vitamins, is easy to be absorbed by human bodies, and has obvious health care function. The coconut milk has high fat content, even the fat content of the coconut milk is equivalent to that of dairy products, so the fat is high and easy to float, and the melting point of the coconut milk is only 24-27 ℃ which is lower than that of common milk fat, and creamy and even solidified and caked under the temperature. Because of the characteristics of the coconut juice product, the coconut juice beverage is easy to have fat floating phenomenon, during the coconut juice squeezing process, coconut pulp contains partial mineral salts, such as calcium salt and phosphorus salt, crude fiber and hydrolysable polysaccharide, precipitates are easy to generate, especially mineral salt cations, such as calcium salt, are easy to react with anions, generated substances are easy to mutually aggregate due to the action of electric charges to form precipitates, and partial protein and fat particles are coated in the precipitates, so that the nutrient substances are reduced.

Preferably, the preparation method of the coconut pulp comprises the following steps:

peeling mature coconut pulp, grinding into pulp, and filtering to obtain the coconut pulp.

More preferably, in the process of grinding and filtering, the coconut pulp after peeling is added with water with the temperature of 60-80 ℃, and then the coconut pulp is obtained after grinding, centrifugation and filtration.

Further preferably, in the refining process of the present invention, the weight ratio of coconut pulp to water is 1: (0.4-0.6).

Still more preferably, the weight ratio of coconut pulp to water in the refining process of the present invention is 1: 0.5.

in a preferred embodiment, the mesh number of the filtration is 250-350 meshes.

In a more preferred embodiment, the filtration of the present invention is 300 mesh.

Mesh refers to the number of holes in a screen within 1 inch, with the number of holes per inch of length being the screen size, referred to as the mesh.

Sweetening agent

By sweetener is meant an aid that imparts sweetness to the soft drink. The present invention is not further limited to sweeteners.

Preferably, the sweetener according to the invention is selected from natural sweeteners and/or artificial sweeteners.

Examples of natural sweeteners include, but are not limited to, glucose, fructose, sucrose, maltose, starch sugar, lactose, stevia, licorice, disodium glycyrrhizinate, tripotassium glycyrrhizinate, trisodium glycyrrhizinate.

As synthetic sweeteners, there may be included, but are not limited to, saccharin, sodium cyclamate, aspartame.

More preferably, the sweetener of the present invention is a natural sweetener.

Further preferably, the sweetener is white granulated sugar.

The white granulated sugar is a sucrose crystal prepared by taking sugarcane or beet as a raw material and processing the raw material through processes of sugar juice extraction, cleaning treatment, boiling crystallization, honey separation and the like. Contains crystal with sucrose content above 95%, and is a common flavoring agent and sweetener.

Emulsifier

Emulsifiers are substances which improve the surface tension between the various constituent phases of an emulsion to form a uniform and stable dispersion or emulsion. The emulsifier has both hydrophilic and lipophilic groups in its molecule, which accumulate at the oil/water interface and reduce the interfacial tension and the energy required to form the emulsion, thereby increasing the energy of the emulsion.

Preferably, the emulsifier comprises a macromolecular emulsifier and a micromolecular emulsifier, and the weight ratio is (1-2): (1-2).

More preferably, the emulsifier of the present invention comprises a macromolecular emulsifier and a small molecular emulsifier, and the weight ratio of the macromolecular emulsifier to the small molecular emulsifier is 1: 1.

further preferably, the macromolecular emulsifier of the present invention is selected from one or more of bovine serum albumin, sodium caseinate, gum arabic, whey protein isolate, and polysaccharide.

Still more preferably, the macromolecular emulsifier according to the present invention is selected from sodium caseinate.

The sodium caseinate is a sodium salt of casein which is a main protein in milk, is a safe and harmless emulsifier, contains various amino acids required by a human body, has high nutritive value, can be used as a nutrition enhancer, and has the relative molecular mass of 75000-375000. Sodium caseinate is used as water soluble emulsifier to reduce the tension of oil-water interface, form balanced and stable emulsion in the oil-water-emulsifier interface, raise the retention of fat and water, prevent syneresis and promote the homogeneous distribution of the components during food processing, so as to improve the texture and taste of food.

In a preferred embodiment, the sodium caseinate of the present invention is purchased from limited biotechnology, hong shun Shanghai.

The applicant finds that the addition of a macromolecular emulsifier, in particular sodium caseinate, can react with fat or protein particles to form an emulsion membrane, and the large space bit group of the macromolecular emulsifier is utilized to hinder the agglomeration of the fat, so as to reduce the floating of the fat. In addition, as sodium caseinate is a sodium salt of casein and contains various essential amino acids, the addition of the sodium caseinate is also beneficial to improving the protein content of the coconut milk and increasing the nutrition of the coconut milk.

However, the applicant found that when a macromolecular emulsifier, especially sodium caseinate, is used, the floating and precipitation phenomena are increased, mainly because the mineral salt cations, such as calcium salt, increase in movement and easily bind to the anions of sodium caseinate during the preparation of coconut milk due to the relatively high temperature of homogenization and sterilization, thereby offsetting the negative charge of sodium caseinate, weakening the electrostatic repulsion between molecules, causing aggregation, causing emulsion membrane rupture, causing fat particles to become large, floating to occur, and free protein to appear, which is easily denatured at high temperature, causing increased hydrophobicity of protein, causing coagulation, causing increased flocculation and precipitation.

Preferably, the small molecule emulsifier of the present invention is selected from anionic and/or nonionic emulsifiers.

More preferably, the small molecular emulsifier comprises an anionic emulsifier and a nonionic emulsifier, and the weight ratio of the anionic emulsifier to the nonionic emulsifier is (3-4): (3-4).

Further preferably, the weight ratio of the anionic emulsifier to the nonionic emulsifier is 3: 4.

still more preferably, the anionic emulsifier of the present invention is selected from one or more of stearate, lactate and sulfate emulsifiers.

As examples of stearate-based emulsifiers, there are included, but not limited to, stearates.

Examples of lactate emulsifiers include, but are not limited to, sodium stearoyl lactylate, calcium stearoyl lactylate.

Examples of sulfate-based emulsifiers include, but are not limited to, ethoxy sulfate, lauryl sulfate.

In a preferred embodiment, the anionic emulsifier of the present invention is a lactate based emulsifier.

In a more preferred embodiment, the anionic emulsifier of the present invention is sodium stearoyl lactylate.

Sodium stearoyl lactylate (CAS number: 18200-72-1) is a food emulsifier, is prepared by synthesizing sodium salt from stearic acid and lactic acid, is an anionic emulsifier, and has HLB value of 8-9.

The HLB value is the amount of size and force balance between the hydrophilic group and the lipophilic group in the emulsifier molecule, HLB being the hydrophilicity of the hydrophilic group/lipophilicity of the lipophilic group.

The applicant has found that the precipitation and floating can be reduced by adding a small molecular emulsifier, which acts together with a large molecular emulsifier, mainly because the lipophilic group of the small molecular emulsifier acts first on the fat particles to form a protective layer on the surface of the fat particles to prevent the fat particles from colliding and aggregating with each other, while the large molecular emulsifier, especially sodium caseinate, acts on the emulsifier adsorbed on the surface of the fat to form a further coating, so that when higher temperatures are encountered, the fat and protein particles are not easily released due to the protective effect of the two layers of the small molecular emulsifier and the large molecular emulsifier, even if mineral cations act on the anions of the emulsifier.

In addition, the applicant has unexpectedly found that although a small-molecular anionic emulsifier is added, no increase in precipitation is caused by the synergistic effect with a large-molecular emulsifier and a non-ionic emulsifier, but rather the emulsification of fat is promoted, probably because although anionic emulsifiers and macromolecular emulsifiers, like sodium caseinate, contain anions and easily react with mineral salt cations at high temperatures, partial charge repulsion still exists on the emulsifiers which react with the mineral salt cations due to the interaction of the anionic emulsifiers and the macromolecular emulsifiers, and aggregation is not easily caused, and the emulsifier system can be further stabilized by the synergistic effect of the non-ionic emulsifier.

Preferably, the nonionic emulsifier of the present invention is selected from one or more of glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, and polyoxyethylene sorbitan fatty acid ester.

More preferably, the nonionic emulsifier of the present invention includes polyglyceryl fatty acid ester.

Polyglycerol fatty acid ester is called polyglycerol ester for short, is ester formed by polyglycerol and fatty acid, and is a novel, high-efficiency and excellent-performance polyhydroxy ester nonionic surfactant. The emulsifying property of the polyglycerol ester is much better than that of monoglyceride because polyglycerol ester has more hydrophilic hydroxyl groups; the hydrophilicity of the polyglycerol is enhanced along with the increase of the polymerization degree of the glycerol, and the lipophilicity of the polyglycerol is different along with the difference of fatty acid alkyl, so a series of polyglycerol products with different properties from lipophilicity to hydrophilicity can be obtained from 1-20 through changing the polymerization degree of the polyglycerol, the type of the fatty acid and the esterification degree, and the polyglycerol products are suitable for various special purposes. The polyglycerol ester has the characteristics of hydrophile and lipophile, and has multiple performances of good emulsification, dispersion, moistening, stability, foaming and the like. Can be decomposed in the human body metabolic process so as to participate in metabolism and be utilized by the human body, has high safety, and is a high-efficiency safe additive. Meanwhile, the polyglycerol ester is quite stable in acid, alkaline and neutral environments, and has good emulsibility when the salt content is high.

More preferably, the polyglycerin fatty acid ester of the present invention includes a polyglycerin fatty acid ester having an HLB of 3 to 6 and a polyglycerin fatty acid ester having an HLB of 10 to 15.

Examples of the polyglycerin fatty acid ester having an HLB of 3 to 5 include, but are not limited to, diglycerin oleate (CAS number: 49553-76-6), diglycerin dioleate (CAS number: 60219-68-3), triglycerol dioleate (CAS number: 79665-94-4), triglycerol distearate (CAS number: 94423-19-5), triglycerol diisostearate (CAS number: 66082-42-6), hexaglycerol pentastearate (CAS number: 99734-30-2), hexaglycerol tristearate (CAS number: 71185-87-0), and decaglycerol decaoleate (CAS number: 11094-60-3).

Examples of the polyglycerin fatty acid ester having HLB of 10 to 15 include, but are not limited to, decaglyceryl oleate (CAS number: 9007-48-1), decaglyceryl stearate (CAS number: 79777-30-3), and decaglyceryl isostearate (CAS number: 133738-23-5).

More preferably, the polyglycerin fatty acid ester having HLB of 3 to 6 is polyglycerin dioleate.

More preferably, the polyglycerin fatty acid ester having HLB of 10 to 15 is decaglyceryl oleate.

In a preferred embodiment, the weight ratio of the polyglycerin fatty acid ester having HLB of 3 to 6 to the polyglycerin fatty acid ester having HLB of 10 to 15 in the present invention is 1: (6-10).

In a more preferred embodiment, the weight ratio of the polyglycerin fatty acid ester having HLB of 3 to 6 to the polyglycerin fatty acid ester having HLB of 10 to 15 in the present invention is 1: 7.

the applicant finds that the dispersion is promoted by compounding the polyglycerol fatty acid ester with the HLB of 10-15 and the HLB of 3-6 with the anionic emulsifier and the macromolecular emulsifier and controlling a certain weight ratio, the HLB value can be adjusted in a proper range, and the saturated anionic emulsifier, such as sodium stearoyl lactylate, can be protected at high temperature by using the polyglycerol fatty acid ester with different HLB values, in particular unsaturated long-chain fatty acid esters, such as diglycerol dioleate and decaglycerol oleate, and is beneficial to uniform dispersion due to the structural similarity between the polyglycerol fatty acid ester and the anionic emulsifier, and long fatty chains of the small-molecular emulsifier and the macromolecular emulsifier, such as sodium caseinate, are mutually entangled to form a uniform emulsifying network, so that the floating and precipitation phenomena are remarkably slowed down.

Acidity regulator

Acidity regulators, also known as pH regulators, are substances used to maintain or change the pH of foods.

Preferably, the acidity regulator of the present invention is selected from one or more of organic acids, organic acid salts, and inorganic salts.

Examples of organic acids include, but are not limited to, fumaric acid, tartaric acid, citric acid, lactic acid, malic acid, tartaric acid, glacial acetic acid, adipic acid.

Examples of organic acid salts include, but are not limited to, monosodium fumarate, sodium citrate, potassium citrate, monosodium citrate, phosphate, calcium sulfate, calcium lactate, sodium acetate.

Examples of inorganic salts include, but are not limited to, carbonates, phosphates, sulfates.

More preferably, the acidity regulator of the present invention is an inorganic salt selected from one or more of carbonate, phosphate, and sulfate.

Examples of carbonates include, but are not limited to, sodium bicarbonate.

Examples of phosphates include, but are not limited to, sodium tripolyphosphate, sodium hexametaphosphate, and sodium pyrophosphate.

As an example of the sulfate salt, sodium hydrogen sulfate is included, but not limited thereto.

Further preferably, the acidity regulator of the present invention is sodium bicarbonate and sodium hexametaphosphate in a weight ratio of 1: (0.8 to 1.2).

Still more preferably, the weight ratio of sodium bicarbonate to sodium hexametaphosphate in the present invention is 1: 1.

the applicant finds that the use of the compounded acidity regulator is beneficial to promoting the stability of pH and preventing the stability of the emulsion membrane from being reduced due to the change of pH. In addition, inorganic salts such as sodium bicarbonate and sodium hexametaphosphate can chelate with mineral cations to form water-soluble salts, thereby reducing the effect of the mineral cations on the emulsifier. However, if the amount of the acidity regulator is too large, the Maillard reaction of protein and reducing sugar is easily aggravated, resulting in darkening of color. But the combined action of the emulsifier is beneficial to dispersing protein and reducing sugar, thereby reducing the occurrence of reaction.

In a preferred embodiment, the water of the present invention is purified water.

mixing the coconut milk preparation raw materials, homogenizing and sterilizing to obtain the coconut milk.

In a preferred embodiment, the coconut water is mixed with coconut milk after mixing other components except for coconut milk.

In a preferred embodiment, the homogenization comprises primary homogenization and secondary homogenization, so as to obtain the feed liquid, wherein the pressure of the primary homogenization is 35-40 MPa, the temperature is 70-80 ℃, and the pressure of the secondary homogenization is 30-35 MPa, and the temperature is 70-80 ℃.

In a preferred embodiment, the sterilization filling is an aseptic cold tank, i.e. the homogenized feed liquid is sterilized at 135-140 ℃ for 10-20 s and then filled into PET bottles.

In a preferred embodiment, the sterilized filling of the invention is a sterile cold tank, namely, the homogenized feed liquid is sterilized at 137 ℃ for 15s and then filled into PET bottles.

In a preferred embodiment, the sterilization filling of the invention is to fill the feed liquid in a PE bottle or a glass bottle, and then sterilize the feed liquid at 120-125 ℃ for 20-40 min.

In a preferred embodiment, the sterilization filling of the invention is to sterilize the feed liquid for 30min at 121 ℃ after filling the feed liquid with PE bottles or glass bottles.

Examples

The present invention will be specifically described below by way of examples. It should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and that the insubstantial modifications and adaptations of the present invention by those skilled in the art based on the above disclosure are still within the scope of the present invention.

A: coconut milk

The preparation method of the coconut pulp comprises the following steps:

peeling mature coconut pulp, adding water at the temperature of 60-80 ℃, grinding, centrifuging, and filtering by using a 300-mesh filter screen to obtain the coconut milk, wherein the weight ratio of the coconut pulp to the water is 1: 0.5.

b: sweetening agent

The sweetener is white granulated sugar.

C1: emulsifier

The emulsifier is sodium caseinate.

C2: emulsifier

The emulsifier is Arabic gum.

C3: emulsifier

The emulsifier is sodium stearyl lactate.

C4: emulsifier

The emulsifier is sodium stearate.

C5: emulsifier

The emulsifier is diglycerol dioleate.

C6: emulsifier

The emulsifier is decaglycerol oleate.

C7: emulsifier

The emulsifier is glyceryl monostearate.

C8: emulsifier

The emulsifier is sucrose fatty acid ester.

D1: acidity regulator

The acidity regulator is sodium bicarbonate.

D2: acidity regulator

The acidity regulator is sodium hexametaphosphate.

D3: acidity regulator

The acidity regulator is sodium tripolyphosphate.

E: water (W)

TABLE 1

Examples

1

2

3

4

5

6

7

8

9

10

A

6.5％

13％

10％

B

0.6％

0.8％

0.7％

C1

0.15％

0.35％

0.30％

0.60％

0.30％

C2

0.30％

C3

0.07

0.17

0.13％

0.3％

0.13％

C4

0.13％

C5

0.07％

0.16

0.15％

0.17％

0.15％

C6

0.01％

0.02

0.02％

C7

0.15％

C8

0.02％

D1

0.005％

0.027

0.02％

D2

0.005％

0.023

0.02％

D3

E

Balance of

Attached table 1

Examples 1-19 provide coconut water having a formula as shown in table 1, the formula being used in weight percent.

Example 1 provides a method of preparing coconut water comprising the steps of:

mixing other components except coconut milk, mixing with coconut milk, homogenizing at 80 deg.C and 35MPa for 30min, and bottling the obtained material liquid in PE bottle, and sterilizing at 121 deg.C for 30 min. Obtaining the coconut milk.

Embodiments 2 to 19 provide a method for preparing coconut milk, including the steps of:

mixing other components except coconut milk, mixing with the coconut milk, and performing primary homogenization and secondary homogenization, wherein the pressure of the primary homogenization is 40MPa, the temperature is 80 ℃, the pressure of the secondary homogenization is 35MPa, the temperature is 80 ℃, the obtained feed liquid is sterilized at 137 ℃ for 15s and then filled into a PET (polyethylene terephthalate) bottle to obtain the coconut milk.

Evaluation of Performance

1. Sensory testing: the coconut water provided in the examples and comparative examples was observed for sedimentation and floating after 1 month and 3 months at 45 c, wherein the evaluation indexes of floating and sedimentation are shown in table 2, and the score system was used, wherein the higher the score, the less the floating or sedimentation phenomenon, and the results are shown in table 3.

TABLE 2 stability evaluation index

2. Physical and chemical properties: the protein content of the coconut milk provided by the examples and the comparative examples is more than or equal to 0.5g/100mL according to GB 5009.6-2016, and the coconut milk meets the national regulation.

3. And (3) normal temperature stability: the coconut water provided in examples and comparative examples was left at normal temperature for 12 months, and found to have almost no sediment or fat floating.

Table 3 performance characterization test

As can be seen from the test results in Table 3, the coconut milk provided by the invention has high stability, reduces the loss of nutrients, can ensure no floating or sinking phenomenon within 3 months at high temperature, can ensure almost no fat floating or precipitation within 12 months at normal temperature, and has a protein content higher than 0.5 g/mL.

The foregoing examples are merely illustrative and serve to explain some of the features of the method of the present invention. The appended claims are intended to claim as broad a scope as is contemplated, and the examples presented herein are merely illustrative of selected implementations in accordance with all possible combinations of examples. Accordingly, it is applicants' intention that the appended claims are not to be limited by the choice of examples illustrating features of the invention. Where numerical ranges are used in the claims, also included are sub-ranges within them, and variations in these ranges are also to be construed as being covered by the appended claims where possible.

Claims

1. The coconut milk is characterized by comprising, by weight, 6.5-13% of coconut milk, 0.6-0.8% of a sweetening agent, 0.3-0.7% of an emulsifier, 0.01-0.05% of an acidity regulator and the balance of water, wherein the emulsifier is selected from a macromolecular emulsifier and/or a small-molecular emulsifier.

2. The coconut water according to claim 1, wherein the emulsifier comprises a macromolecular emulsifier and a small molecular emulsifier, and the weight ratio is (1-2): (1-2).

3. The coconut water of claim 2 wherein said macromolecular emulsifying agent is selected from one or more of bovine serum albumin, sodium caseinate, gum arabic, whey protein isolate, polysaccharides.

4. The coconut water of claim 2 wherein said small molecule emulsifier is selected from anionic and/or nonionic emulsifiers.

5. The coconut water of claim 4, wherein the small molecule emulsifier comprises an anionic emulsifier and a nonionic emulsifier in a weight ratio of (3-4): (3-4).

6. The coconut water of claim 5, wherein said anionic emulsifier is selected from one or more of stearate, lactate, and sulfate emulsifiers.

7. The coconut water of claim 5, wherein said non-ionic emulsifier is selected from one or more of glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester.

8. The coconut water according to any one of claims 1 to 7, wherein the acidity regulator is one or more selected from organic acids, organic acid salts, and inorganic salts.

9. The coconut water of claim 8 wherein said acidity regulator is an inorganic salt selected from one or more of carbonate, phosphate, sulfate.

10. A method of preparing coconut water according to any one of claims 1 to 9, comprising the steps of: