CN110876436A - Coconut juice and preparation method thereof - Google Patents
Coconut juice and preparation method thereof Download PDFInfo
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- CN110876436A CN110876436A CN201911182627.2A CN201911182627A CN110876436A CN 110876436 A CN110876436 A CN 110876436A CN 201911182627 A CN201911182627 A CN 201911182627A CN 110876436 A CN110876436 A CN 110876436A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
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Abstract
The invention provides a preparation method of coconut milk, which comprises the following steps: s1, preprocessing: cleaning and crushing fresh coconut meat; s2, juicing: mixing the crushed fresh coconut meat with softened water, pouring into a juicer, squeezing out fresh coconut juice, and pumping the fresh coconut juice into a blending tank; s3, preparing an emulsion thickener mixed solution: mixing the emulsified thickening agent with white granulated sugar, fully dissolving to form a mixed solution, and pumping the mixed solution into the blending tank; s4, blending: adding coconut water into the blending tank, adding a predetermined amount of softened water into the blending tank, blending the fresh coconut juice and the mixed solution to obtain an intermediate beverage, and heating the intermediate beverage in the blending tank to a certain temperature; s5, homogenizing: pumping the obtained intermediate beverage into a homogenizer for homogenization treatment twice to prepare a semi-finished product; s6, coconut fiber fruit treatment and filling: cleaning appropriate amount of coconut fruit, mixing with the semi-finished product, and bottling at certain temperature; s7, sterilization: sterilizing the filled coconut milk.
Description
Technical Field
The invention relates to a beverage, and in particular relates to coconut milk and a preparation method thereof.
Background
Coconut water is the juice extracted from the coconut of the fruit of the coconut tree. The coconut juice and the coconut pulp in the coconut contain rich nutrients. A good coconut contains about two glass cups of water, contains two tablespoons of sugar, protein, fat, vitamin C and minerals such as calcium, phosphorus, iron, potassium, magnesium, sodium and the like, and is a beverage with rich nutrition. In addition, the coconut milk is clear like water and sweet like honey, is glittering and translucent and is an excellent product for cooling and quenching thirst. The coconut juice is as clear as water and sweet as honey, and is sweet and delicious. In hot summer, coconut juice has good effects of cooling, relieving summer heat, promoting fluid production and quenching thirst.
However, in the existing coconut milk production, one of coconut fiber and coconut water is often added into the coconut milk, so that the coconut milk has only one taste, the taste of the product is thin, and the original flavor of the coconut cannot be fully embodied.
Disclosure of Invention
The invention mainly aims to provide coconut juice with coconut fiber fruit and coconut water and a preparation method thereof, so that the coconut juice has various tastes and also has the tastes of the coconut fiber fruit and the coconut water.
In order to accomplish the above object, the present invention provides a coconut milk, which is prepared from the following raw materials: 5-15% of fresh coconut meat, 3-10% of white granulated sugar, 1-5% of coconut fiber fruit, 1-10% of coconut water, 0.1-2% of emulsifying thickener and the balance of softened water.
The invention also provides a preparation method of the coconut juice, which comprises the following steps:
s1, preprocessing: cleaning and crushing fresh coconut meat;
s2, juicing: mixing the crushed fresh coconut meat with softened water, pouring into a juicer, squeezing out fresh coconut juice, and pumping the fresh coconut juice into a blending tank;
s3, preparing an emulsion thickener mixed solution: mixing the emulsified thickening agent with white granulated sugar, fully dissolving to form a mixed solution, and pumping the mixed solution into the blending tank;
s4, blending: adding coconut water into the blending tank, adding a predetermined amount of softened water into the blending tank, blending with the fresh coconut milk obtained in the step S2 and the mixed liquid prepared in the step S3 to obtain an intermediate beverage, and heating the intermediate beverage in the blending tank to a certain temperature;
s5, homogenizing: pumping the intermediate beverage obtained in the step S4 into a homogenizer for homogenizing treatment twice to prepare a semi-finished product;
s6, coconut fiber fruit treatment and filling: cleaning appropriate amount of coconut fruit, mixing with the semi-finished product, and bottling at certain temperature;
s7, sterilization: and sterilizing the filled coconut milk, and finishing the preparation.
Preferably, the mixing ratio of the crushed fresh coconut meat and the ionized water in the step S2 is 1: 1.
Preferably, in step S3, the emulsifying thickener and the white granulated sugar are mixed by a dry method, and the mixed material and the softened water are respectively added into a colloid mill to be fully dissolved.
Preferably, in step S4, the heating temperature of the mixed liquid in the preparation tank is 80 ℃. + -. 2 ℃.
Preferably, in the step S5, the set temperature is 78-82 ℃ in the two homogenization processes; the first homogenizing pressure is 30-35Mpa, wherein the high pressure is 25-30Mpa (primary pressure valve), and the low pressure is 5Mpa (secondary pressure valve); the second homogenizing pressure is 30-35Mpa, wherein the high pressure is 25-30Mpa (primary pressure valve), and the low pressure is 5Mpa (secondary pressure valve).
Preferably, in step S6, the filling temperature is 85 ℃ to 95 ℃.
Preferably, in step S7, the sterilization conditions are: the temperature is 115-121 ℃, and the duration is 20-30 min.
The invention has the beneficial effects that:
the coconut juice provided by the invention adopts fresh coconut meat, coconut fiber fruit and coconut water as main raw materials, and not only can reflect the characteristics of 'freshness' of the fresh coconut meat, 'granular feeling' and 'chewing feeling' of the coconut fiber fruit, but also has the characteristics of 'sweetness' of the coconut water and the like. In addition, the coconut water is natural electrolyte water, the water is supplemented particularly quickly after the movement, and the coconut water added into the coconut water of the invention enables the coconut water to be absorbed by human bodies more easily.
In the preparation process of the coconut milk, after the blending is finished, the intermediate beverage is subjected to twice homogenization treatment, the homogenization temperature is 80 +/-2 ℃, and the twice homogenization pressure is 30-35Mpa (high pressure is 25-30Mpa, and low pressure is 5Mpa), so that the whole system is more stable, and the quality stability of the product in the quality guarantee period is ensured.
Drawings
FIG. 1 is a process flow diagram of the coconut water of the present invention.
Detailed Description
The technical solution in the embodiments of the present invention is clearly and completely described below with reference to the drawings in the embodiments of the present invention. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Example 1
The embodiment provides coconut milk, and the coconut milk comprises the following raw materials: 15% of fresh coconut meat, 10% of white granulated sugar, 5% of coconut fiber fruit, 10% of coconut water, 2% of an emulsifying thickener and 58% of softened water. A method for preparing coconut milk comprises the following steps:
s1, preprocessing: pouring 15% of fresh coconut meat into a fruit washing machine, starting spray water for cleaning, pouring the cleaned fresh coconut meat into a crusher, and crushing large fresh coconut meat into fine coconut meat;
s2, juicing: mixing the fine coconut meat with softened water in a ratio of 1:1, pouring the mixture into a juicer to squeeze out fresh coconut juice, so that the juicing rate of the coconut juice can be improved, pumping the fresh coconut juice into a blending tank, and starting an emulsifying shearing machine;
s3, preparing an emulsion thickener mixed solution: firstly, mixing 2% of emulsifying thickener and 10% of white granulated sugar by a dry method, adding the mixture and water into a colloid mill to be fully dissolved, and pumping the dissolved mixed solution into a blending tank;
s4, product volume fixing: adding 10% coconut water into a blending tank, adding the rest 58% ingredient softened water into the blending tank, metering to 100% of the ingredients, and simultaneously heating the mixed solution in the blending tank to 80 +/-2 ℃;
s5, homogenizing: pumping the mixed liquid in the preparation tank into a homogenizer for homogenizing twice, wherein the homogenizing temperature is 80 +/-2 ℃; the first homogenizing pressure is 30-35Mpa, wherein the high pressure is 25-30Mpa (primary pressure valve), and the low pressure is 5Mpa (secondary pressure valve); the second homogenizing pressure is 30-35Mpa, wherein the high pressure is 25-30Mpa (namely a primary pressure valve) and the low pressure is 5Mpa (namely a secondary pressure valve), and the whole system can be more stable after two times of homogenizing process treatment, so that the quality stability of the product in the quality guarantee period is ensured;
s6, coconut fiber fruit treatment and filling: placing 5% of the coco nata into a cleaning tank, adding ingredient softened water for cleaning, directly mixing the cleaned coco nata with the mixed solution, and filling at the filling temperature of 91 ℃;
s7, sterilization: sterilizing the filled coconut milk at 117 deg.C/23 min.
This example, because of the maximum limits of the ingredients used, produces a coconut water that is too concentrated and too sweet to be suitable for the taste of the average consumer.
Example 2
The embodiment provides coconut milk, and the coconut milk comprises the following raw materials: 5% of fresh coconut meat, 3% of white granulated sugar, 1% of coconut fiber fruit, 1% of coconut water, 0.1% of emulsifying thickener and 89.9% of softened water.
A method for preparing coconut milk comprises the following steps:
s1, preprocessing: pouring 5% of fresh coconut meat into a fruit washing machine, starting spray water for cleaning, pouring the cleaned fresh coconut meat into a crusher, and crushing large fresh coconut meat into fine coconut meat;
s2, juicing: mixing the fine coconut meat with softened water in a ratio of 1:1, pouring the mixture into a juicer to squeeze out fresh coconut juice, so that the juicing rate of the coconut juice can be improved, pumping the fresh coconut juice into a blending tank, and starting an emulsifying shearing machine;
s3, preparing an emulsion thickener mixed solution: firstly, mixing 0.1% of emulsifying thickener and 3% of white granulated sugar by a dry method, adding the mixture and water into a colloid mill to be fully dissolved, and pumping the dissolved mixed solution into a blending tank;
s4, product volume fixing: adding 1% coconut water into a blending tank, adding the rest 58% ingredient softened water into the blending tank, metering to 100% of the ingredients, and simultaneously heating the mixed solution in the blending tank to 80 +/-2 ℃;
s5, homogenizing: pumping the mixed liquid in the blending tank into a homogenizer for homogenizing twice at 80 +/-2 ℃, wherein the first homogenizing pressure is 30-35Mpa (high pressure 25-30Mpa, low pressure and high pressure 5Mpa) and the second homogenizing pressure is 30-35Mpa (high pressure 25-30Mpa, low pressure and high pressure 5Mpa), and after two homogenizing processes, the whole system can be more stable, so that the quality of the product is stable in the quality guarantee period;
s6, coconut fiber fruit treatment and filling: putting 1% of the coco nata into a cleaning tank, adding ingredient softened water for cleaning, directly mixing the cleaned coco nata with the mixed solution, and filling at 90 ℃;
s7, sterilization: sterilizing the filled coconut milk at 120 deg.C/25 min.
This example, because of the minimum limits of the ingredients used, produces a coconut water that is too low in concentration and sweetness to be suitable for the taste of a typical consumer.
Example 3
Raw materials: 5% of fresh coconut meat, 1% of coconut water, 5% of coconut fiber fruit, 8% of white granulated sugar, 0.1% of emulsifying thickener and 80.9% of softened water.
A method for preparing coconut milk comprises the following steps:
s1, preprocessing: pouring 5% of fresh coconut meat into a fruit washing machine, starting spray water for cleaning, pouring the cleaned fresh coconut meat into a crusher, and crushing large fresh coconut meat into fine coconut meat;
s2, juicing: mixing the fine coconut meat with softened water in a ratio of 1:1, pouring the mixture into a juicer to squeeze out fresh coconut juice, so that the juicing rate of the coconut juice can be improved, pumping the fresh coconut juice into a blending tank, and starting an emulsifying shearing machine;
s3, preparing an emulsion thickener mixed solution: firstly, mixing 0.1% of emulsifying thickener and 8% of white granulated sugar by a dry method, adding the mixture and water into a colloid mill to be fully dissolved, and pumping the dissolved mixed solution into a blending tank;
s4, product volume fixing: adding 1% of coconut water into a blending tank (the added amount of the coconut water determines the taste freshness of the coconut water, meanwhile, the coconut water can promote the absorption of a human body, after the coconut water moves, the human body can quickly supplement water to the coconut water), adding the rest 80.9% of ingredient softened water into the blending tank, fixing the volume to 100% of the ingredient, and simultaneously heating the mixed solution of the blending tank to 80 +/-2 ℃;
s5, homogenizing: pumping the mixed liquid in the blending tank into a homogenizer for homogenizing twice at 80 +/-2 ℃, wherein the first homogenizing pressure is 30-35Mpa (high pressure 25-30Mpa, low pressure and high pressure 5Mpa) and the second homogenizing pressure is 30-35Mpa (high pressure 25-30Mpa, low pressure and high pressure 5Mpa), and after two homogenizing processes, the whole system can be more stable, so that the quality of the product is stable in the quality guarantee period;
s6, coconut fiber fruit treatment and filling: placing 5% of the coconut fruit in a cleaning tank (in the step, if the coconut fruit is more than 5%, the coconut fruit particles in the coconut juice are increased after the processing is finished, and when the coconut juice is drunk, the granular feeling and the chewing feeling of the coconut juice are increased, but the smooth feeling of the coconut juice is easily lost, so that the maximum ratio of the coconut fruit in the formula is 5%, in the embodiment, if the coconut fruit is less than 1%, a drinker cannot feel the granular feeling and the chewing feeling when the coconut juice is drunk), adding ingredient softened water for cleaning, directly mixing the cleaned coconut fruit with the mixed liquid and filling, wherein the filling temperature is 85 ℃;
s7, sterilization: sterilizing the filled coconut milk at 115 deg.C/30 min.
Example 4
Raw materials: 8% of fresh coconut meat, 2% of coconut water, 2% of coconut fiber fruit, 6% of white granulated sugar, 0.8% of emulsifying thickener and 81.2% of softened water.
A method for preparing coconut milk comprises the following steps:
s1, preprocessing: pouring 8% of fresh coconut meat into a fruit washing machine, starting spray water for cleaning, pouring the cleaned fresh coconut meat into a crusher, and crushing large fresh coconut meat into fine coconut meat;
s2, juicing: mixing the fine coconut meat with softened water in a ratio of 1:1, pouring the mixture into a juicer to squeeze out fresh coconut juice, so that the juicing rate of the coconut juice can be improved, pumping the fresh coconut juice into a blending tank, and starting an emulsifying shearing machine;
s3, preparing an emulsion thickener mixed solution: firstly, mixing 0.8% of emulsifying thickener and 6% of white granulated sugar by a dry method, adding the mixture and water into a colloid mill to be fully dissolved, and pumping the dissolved mixed solution into a blending tank;
s4, product volume fixing: adding 2% coconut water into a blending tank, adding the rest 81.2% ingredient softened water into the blending tank, metering to 100% of the ingredients, and simultaneously heating the mixed solution in the blending tank to 80 +/-2 ℃;
s5, homogenizing: pumping the mixed liquid in the blending tank into a homogenizer for homogenizing twice at 80 +/-2 ℃, wherein the first homogenizing pressure is 30-35Mpa (high pressure 25-30Mpa, low pressure and high pressure 5Mpa) and the second homogenizing pressure is 30-35Mpa (high pressure 25-30Mpa, low pressure and high pressure 5Mpa), and after two homogenizing processes, the whole system can be more stable, so that the quality of the product is stable in the quality guarantee period;
s6, coconut fiber fruit treatment and filling: placing 2% of the coco nata into a cleaning tank, adding ingredient softened water for cleaning, directly mixing the cleaned coco nata with the mixed solution, and filling at the filling temperature of 91 ℃;
s7, sterilization: and (4) sterilizing the filled coconut juice at the sterilization condition of 121 ℃/25min, and finishing the preparation.
Example 5
Raw materials: 10% of fresh coconut meat, 5% of coconut water, 1% of coconut fiber fruit, 5% of white granulated sugar, 1% of emulsifying thickener and 78% of softened water.
A method for preparing coconut milk comprises the following steps:
s1, preprocessing: pouring 10% of fresh coconut meat into a fruit washing machine, starting spray water for cleaning, pouring the cleaned fresh coconut meat into a crusher, and crushing large fresh coconut meat into fine coconut meat;
s2, juicing: mixing the fine coconut meat with softened water in a ratio of 1:1, pouring the mixture into a juicer to squeeze out fresh coconut juice, so that the juicing rate of the coconut juice can be improved, pumping the fresh coconut juice into a blending tank, and starting an emulsifying shearing machine;
s3, preparing an emulsion thickener mixed solution: firstly, mixing 1% of emulsifying thickener and 5% of white granulated sugar by a dry method, adding the mixture and water into a colloid mill to be fully dissolved, and pumping the dissolved mixed solution into a blending tank;
s4, product volume fixing: adding 5% of coconut water into a blending tank, adding the rest 78% of ingredient softened water into the blending tank, metering to 100% of the ingredients, and simultaneously heating the mixed solution in the blending tank to 80 +/-2 ℃;
s5, homogenizing: pumping the mixed liquid in the blending tank into a homogenizer for homogenizing twice at 80 +/-2 ℃, wherein the first homogenizing pressure is 30-35Mpa (high pressure 25-30Mpa, low pressure and high pressure 5Mpa) and the second homogenizing pressure is 30-35Mpa (high pressure 25-30Mpa, low pressure and high pressure 5Mpa), and after two homogenizing processes, the whole system can be more stable, so that the quality of the product is stable in the quality guarantee period;
s6, coconut fiber fruit treatment and filling: putting 1% of the coco nata into a cleaning tank, adding ingredient softened water for cleaning, directly mixing the cleaned coco nata with the mixed solution, and filling at 95 ℃;
s7, sterilization: and (4) sterilizing the filled coconut juice at the sterilization condition of 121 ℃/20min, and finishing the preparation.
Example 6
Raw materials: 7% of fresh coconut meat, 4% of coconut water, 4% of coconut fiber fruit, 7% of white granulated sugar, 0.5% of emulsifying thickener and 77.5% of softened water.
A method for preparing coconut milk comprises the following steps:
s1, preprocessing: pouring 7% of fresh coconut meat into a fruit washing machine, starting spray water for cleaning, pouring the cleaned fresh coconut meat into a crusher, and crushing large fresh coconut meat into fine coconut meat;
s2, juicing: mixing the fine coconut meat with softened water in a ratio of 1:1, pouring the mixture into a juicer to squeeze out fresh coconut juice, so that the juicing rate of the coconut juice can be improved, pumping the fresh coconut juice into a blending tank, and starting an emulsifying shearing machine;
s3, preparing an emulsion thickener mixed solution: firstly, mixing 0.5% of emulsifying thickener and 7% of white granulated sugar by a dry method, adding the mixture and water into a colloid mill to be fully dissolved, and pumping the dissolved mixed solution into a blending tank;
s4, product volume fixing: adding 4% coconut water into a blending tank, adding the rest 77.5% ingredient softened water into the blending tank, and fixing the volume to 100% of the ingredients, and simultaneously heating the mixed solution in the blending tank to 80 +/-2 ℃;
s5, homogenizing: pumping the mixed liquid in the blending tank into a homogenizer for homogenizing twice at the temperature of 80 +/-2 ℃, wherein the first homogenizing pressure is 30-35Mpa (wherein the high pressure is 25-30Mpa, and the low pressure is 5Mpa), and the second homogenizing pressure is 30-35Mpa (wherein the high pressure is 25-30Mpa, and the low pressure is 5Mpa), and after two homogenizing processes, the whole system can be more stable, so that the quality stability of the product in the quality guarantee period is ensured;
s6, coconut fiber fruit treatment and filling: placing 5% of the coco nata into a cleaning tank, adding ingredient softened water for cleaning, directly mixing the cleaned coco nata with the mixed solution, and filling at 88 ℃;
s7, sterilization: sterilizing the filled coconut milk at the sterilization condition of 118 ℃/28min, and finishing the preparation.
Sensory evaluation: the sensory tissue panelists rated the mouthfeel of the coconut water of the above examples:
the evaluation criteria are shown in table 1 below:
the evaluation results are shown in table 2 below:
as can be seen from tables 1 and 2, the following conclusions can be drawn:
the raw material ratio of the embodiment 3 is as follows: 5% of fresh coconut meat, 1% of coconut water, 5% of coconut fiber fruit, 8% of white granulated sugar, 0.1% of emulsifying thickener and 80.9% of softened water. The coconut water takes 1 percent of the minimum value in the proportioning, and the coconut fruit takes 5 percent of the maximum value in the proportioning, and the mouthfeel of the coconut fruit is the worst in the four embodiments. Although the coconut water made in example 1 had a clear mouthfeel, it had some freshness in mouthfeel due to less coconut water added. Meanwhile, the coconut fiber fruit added is maximized, so that the coconut juice has sufficient granular feeling and chewing feeling, but the smooth mouthfeel of the coconut juice enjoyed by drinkers is reduced. When a drinker drinks more or less coconut juice in one mouth, more coconut fruits are left in the mouth of the drinker, which is not favorable for the drinker to drink and reduces the mouthfeel of the drinker.
The mixture ratio of the raw materials of the embodiment 4 is as follows: 8% of fresh coconut meat, 2% of coconut water, 2% of coconut fiber fruit, 6% of white granulated sugar, 0.8% of emulsifying thickener and 81.2% of softened water. Example 2 there was a certain increase in coconut water compared to example 1, and a significant decrease in coconut coir. Example 4 has a certain improvement in the freshness of the coconut water compared to example 3, while the grainy and chewy feel of the coconut water is significantly reduced, which, although improving the smooth mouthfeel of the coconut water for the drinker, reduces the grainy and chewy feel. When a drinker drinks more or less coconut juice in one mouth, the drinker can feel that the coconut fiber fruit grains touch the inner wall of the mouth cavity and the tongue in the mouth, so that the mouth feel of the drinker is improved, but the embodiment reduces the mouth feel of the drinker for enjoying the freshness of the coconut juice.
The raw material ratio of the embodiment 5 is as follows: 10% of fresh coconut meat, 5% of coconut water, 1% of coconut fiber fruit, 5% of white granulated sugar, 1% of emulsifying thickener and 78% of softened water. Example 5 the proportion of coconut water was further increased relative to example 4, but the proportion of coconut fruit was further decreased, resulting in an increase in the freshness of coconut water over that of example 4, but a further decrease in the grainy and chewy feel of coconut water relative to example 2.
The raw material ratio of the embodiment 6 is as follows: 7% of fresh coconut meat, 4% of coconut water, 4% of coconut fiber fruit, 7% of white granulated sugar, 0.5% of emulsifying thickener and 77.5% of softened water. Example 6 scores higher than example 5, while the coconut water added was reduced compared to example 5, and the coconut fruit in example 6 had a significantly higher specific gravity than the coconut fruit in example 5, indicating that the mouthfeel of the coconut water was significantly improved. In the coconut water produced in this example, the freshness of the coconut water did not decrease significantly compared to the freshness of the coconut water of example 5, but the coconut coir fruit increased the overall grainy and chewy feel of the coconut water. The intermixing of both coconut water and coconut fruit resulted in a higher score for example 6 than for example 5. When a drinker drinks more or less coconut juice in one mouth, the drinker can feel that the coconut fiber fruit grains touch the inner wall of the oral cavity and the tongue in the mouth, and the mouth feel of the drinker is improved.
In summary, the ratio of the coconut water of the present invention is preferably between 4% and 5%, and the ratio is preferably less than 4%, which tends to reduce the taste of the drinker to the freshness of the coconut water, and at the same time, the ratio of the coconut water is increased to 4% to 10% in order to allow the drinker to quickly replenish a large amount of water after exercise. The addition ratio of the coconut is controlled between 2 percent and 4 percent, and because the drinking amount of one mouth of a person is more or less, if the addition amount is too less, the mouth cavity and the tongue of the person are not easy to feel the touch of the coconut and the coconut is directly drunk into the abdomen. If the amount of coconut pulp is too much, a large amount of coconut pulp fruit particles stay in the oral cavity, so that the oral cavity of a human body feels uncomfortable, and the mouthfeel of the coconut juice for a drinker is easy to reduce.
Comparative example 1
Compared with the examples 1 to 4, the coconut milk A sold in the market is prepared from fresh coconut pulp and other raw materials, has fresh and fresh taste, no granular feeling and chewing feeling, and sweet taste, and is obviously different from the coconut milk of the invention.
Comparative example 2
In comparison with examples 1 to 4, it is understood that the commercially available coconut water B, which is prepared from raw materials such as coconut water and fresh coconut meat but is not supplemented with coconut pulp, has a general fresh taste, but does not highlight the unique flavor of coconut (the coconut water is sweet, the taste is fragrant), and has no grainy feeling, no chewy feeling, and the taste of coconut water B has no sweet taste.
Comparative example 3
The coconut milk C sold in the market, which is made of raw materials such as a coconut fiber fruit and fresh coconut meat, is not added with coconut milk, and compared with 1 to 4 of the example, it is known that the coconut milk C sold in the market is fresh and fresh in taste, has chewing feeling but no granular feeling, only gives the taste of the blocky coconut fiber fruit, and has no sweet taste in taste.
Through the comparison, the coconut juice disclosed by the invention has the following advantages in taste by optimizing the formula and adding a proper amount of coconut fiber fruits and coconut water into the coconut juice: has fresh taste, granular feeling, chewing feeling and sweet taste. Moreover, the coconut water of the present invention is filled with sufficient amount of coconut water so that people can quickly replenish lost water after exercise. In addition, in the manufacturing process of the coconut juice beverage, the prepared coconut juice beverage is homogenized twice, wherein the homogenization temperature is 80 +/-2 ℃, the homogenization pressure is 30-35Mpa (high pressure is 25-30Mpa, and low pressure is 5Mpa), the whole system can be more stable after the two homogenization processes, the quality of the product is stable in the quality guarantee period, no precipitate is generated in the coconut juice in the quality guarantee period, no rancidity is caused, and the coconut flavor is always kept.
It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (8)
1. The coconut milk is characterized in that the coconut milk is prepared from the following raw materials: 5-15% of fresh coconut meat, 3-10% of white granulated sugar, 1-5% of coconut fiber fruit, 1-10% of coconut water, 0.1-2% of emulsifying thickener and the balance of softened water.
2. A preparation method of coconut milk is characterized by comprising the following steps:
s1, preprocessing: cleaning and crushing fresh coconut meat;
s2, juicing: mixing the crushed fresh coconut meat with softened water, pouring into a juicer, squeezing out fresh coconut juice, and pumping the fresh coconut juice into a blending tank;
s3, preparing an emulsion thickener mixed solution: mixing the emulsified thickening agent with white granulated sugar, fully dissolving to form a mixed solution, and pumping the mixed solution into the blending tank;
s4, blending: adding coconut water into the blending tank, adding a predetermined amount of softened water into the blending tank, blending with the fresh coconut milk obtained in the step S2 and the mixed liquid prepared in the step S3 to obtain an intermediate beverage, and heating the intermediate beverage in the blending tank to a certain temperature;
s5, homogenizing: pumping the intermediate beverage obtained in the step S4 into a homogenizer for homogenizing treatment twice to prepare a semi-finished product;
s6, coconut fiber fruit treatment and filling: cleaning appropriate amount of coconut fruit, mixing with the semi-finished product, heating to a predetermined temperature, and packaging;
s7, sterilization: and sterilizing the filled coconut milk, and finishing the preparation.
3. The method for preparing coconut water as claimed in claim 2, wherein the mixing ratio of the crushed fresh coconut meat and the softened water in step S2 is 1: 1.
4. The method for preparing coconut milk according to claim 2, characterized in that in step S3, the emulsifying thickener and white granulated sugar are mixed by dry method, and the mixed material and softened water are added into a colloid mill respectively to be fully dissolved.
5. The method for preparing coconut water as claimed in claim 2, wherein in step S4, the heating temperature of the mixed liquid in the blending tank is 80 ℃ ± 2 ℃.
6. The method for preparing coconut milk according to claim 2, characterized in that in step S5, the set temperature is 78-82 ℃ in the two homogenization processes; the first homogenizing pressure is 30-35Mpa, and the second homogenizing pressure is 30-35 Mpa.
7. The method for preparing coconut water as claimed in claim 2, wherein the filling temperature is 85-95 ℃ in step S6.
8. The method for preparing coconut water as claimed in claim 2, wherein in step S7, the sterilization conditions are: the temperature is 115-121 ℃, and the duration is 20-30 min.
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| CN113412896A (en) * | 2021-07-07 | 2021-09-21 | 文昌友助食品有限公司 | Process for preparing coconut milk by using coconut protein isolate extract |
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| CN102178298A (en) * | 2011-04-15 | 2011-09-14 | 海南品香园食品有限公司 | Coconut-water beverage and preparation method thereof |
| CN104687197A (en) * | 2015-03-12 | 2015-06-10 | 福建省泉州喜多多食品有限公司 | Coconut fruit particle drink and preparation method thereof |
| CN105231228A (en) * | 2015-09-24 | 2016-01-13 | 福建省泉州喜多多食品有限公司 | Micro coconut granule beverage and preparation method thereof |
| CN106261239A (en) * | 2016-08-12 | 2017-01-04 | 椰树集团海南椰汁饮料有限公司 | A kind of coconut juice and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178298A (en) * | 2011-04-15 | 2011-09-14 | 海南品香园食品有限公司 | Coconut-water beverage and preparation method thereof |
| CN104687197A (en) * | 2015-03-12 | 2015-06-10 | 福建省泉州喜多多食品有限公司 | Coconut fruit particle drink and preparation method thereof |
| CN105231228A (en) * | 2015-09-24 | 2016-01-13 | 福建省泉州喜多多食品有限公司 | Micro coconut granule beverage and preparation method thereof |
| CN106261239A (en) * | 2016-08-12 | 2017-01-04 | 椰树集团海南椰汁饮料有限公司 | A kind of coconut juice and preparation method thereof |
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| CN113412896A (en) * | 2021-07-07 | 2021-09-21 | 文昌友助食品有限公司 | Process for preparing coconut milk by using coconut protein isolate extract |
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