CN112471261A - Caramel coconut beverage and preparation method thereof - Google Patents
Caramel coconut beverage and preparation method thereof Download PDFInfo
- Publication number
- CN112471261A CN112471261A CN201910768480.9A CN201910768480A CN112471261A CN 112471261 A CN112471261 A CN 112471261A CN 201910768480 A CN201910768480 A CN 201910768480A CN 112471261 A CN112471261 A CN 112471261A
- Authority
- CN
- China
- Prior art keywords
- coconut
- fatty acid
- acid ester
- water
- beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a caramel coconut beverage and a preparation method thereof, wherein the caramel coconut beverage comprises the following components in each 1000ml of caramel coconut beverage by weight: 40-100g of coconut milk, 25-60g of white granulated sugar, 0-10g of brown sugar, 0-25g of high fructose corn syrup, 1-7g of sodium caseinate, 2-4g of monoglyceride and diglyceride fatty acid ester, 0-2g of sucrose fatty acid ester, 0.3-2g of acidity regulator, 0.1-0.3g of xanthan gum, 1.0-3.5g of microcrystalline cellulose, 0.001-0.3g of edible essence and the balance of water. The preparation method comprises performing browning reaction on white sugar, high fructose syrup, brown sugar, coconut milk, sucrose fatty acid ester, monoglyceride and diglycerol fatty acid ester and acidity regulator, and mixing with the rest materials. The invention solves the problems of single taste and poor stability of the prior coconut beverage, and the prepared caramel coconut beverage has fine and mellow taste and rich burnt flavor.
Description
Technical Field
The invention relates to the technical field of food and beverage, and particularly relates to a caramel coconut beverage and a preparation method thereof.
Background
The coconut tree is a specific economic crop in tropical regions and is widely distributed in the whole world; coconut is the fruit of coconut tree, coconut juice in the coconut and coconut milk squeezed from the coconut are popular natural drinks all over the world, and the coconut milk contains sugar, fat, protein, vitamin B group, vitamin C, trace elements such as potassium and magnesium, and the like, thus effectively supplementing nutrient components of human body and improving the disease resistance of organism; meanwhile, the components of the medicine are similar to those of intracellular fluid, so that dehydration and electrolyte disorder can be corrected, and the effects of inducing diuresis and relieving swelling are achieved; the ginger-like schistosomiasis and tapeworm can be removed by drinking the juice or eating the meat, the traditional Chinese medicine composition is used clinically, has reliable curative effect and no toxic or side effect, and is an ideal food for killing insects and eliminating malnutrition.
However, the growth of coconuts has certain geographical limitation, the fruits are heavy, if the coconuts are shelled, the coconuts are extremely inconvenient to eat, furthermore, in order to obtain a natural beverage with rich nutrition from the original fruit puree, the coconut processing mode of the prior coconut pulp beverage production enterprises mostly adopts raw squeezing, grinding and pulping as main materials, but the obtained coconut pulp has higher fat content and rich unsaturated fatty acid content, is easy to oxidize to generate rancid taste, and influences the taste of the product for drinking, therefore, at present, most of coconut pulp beverage production enterprises can add a large amount of preservatives or blend coconut essence with content higher than that of the coconut pulp to simulate the taste of coconuts in order to keep the natural raw squeezed taste, but blend the finished product instead of the original fruit puree even if the coconut essence is added, the mouthfeel of the beverage is greatly different from that of a natural beverage, and the quality of the product is greatly discounted; if blending is not carried out, the taste is not good and the attraction is poor.
Disclosure of Invention
The caramel coconut beverage provided by the invention reserves the original fruit juice of coconut, is rich in nutrition, has fine and smooth mouthfeel and attractive scorched aroma, and can bring visual temptation and pleasant drinking feeling to consumers.
The invention also aims to provide a preparation method of the caramel coconut beverage, which can endow the freshly squeezed coconut beverage with abundant mouthfeel, and has the advantages of simple processing technology, less production links, and low production difficulty and cost.
In order to achieve the above purpose, the invention provides the following technical scheme:
a caramel coconut beverage, wherein the caramel coconut beverage comprises the following components in weight per 1000 ml:
40-100g of coconut milk, 25-60g of white granulated sugar, 0-10g of brown sugar, 0-25g of high fructose corn syrup, 1-7g of sodium caseinate, 2-4g of monoglyceride and diglyceride fatty acid ester, 0-2g of sucrose fatty acid ester, 0.3-2g of acidity regulator, 0.1-0.3g of xanthan gum, 1.0-3.5g of microcrystalline cellulose, 0.001-0.3g of edible essence and the balance of water.
In one embodiment, the acidity regulator is one or more of potassium chloride, sodium bicarbonate, sodium carbonate, and potassium cinnamate.
In one embodiment, the components are present in the caramel coconut beverage in an amount of, by weight per 1000 ml:
80g of coconut milk, 30g of white granulated sugar, 5g of brown sugar, 20g of high fructose corn syrup, 5g of sodium caseinate, 2g of monoglyceride and diglyceride fatty acid ester, 1.2g of sucrose fatty acid ester, 0.1g of xanthan gum, 1.0g of microcrystalline cellulose, 0.1g of edible essence and the balance of water, wherein the acidity regulator comprises 0.3g of potassium chloride and 0.4g of sodium bicarbonate.
In one embodiment, the components are present in the caramel coconut beverage in an amount of, by weight per 1000 ml:
80g of coconut milk, 30g of white granulated sugar, 8g of brown sugar, 15g of high fructose corn syrup, 6g of sodium caseinate, 3g of monoglyceride and diglyceride fatty acid ester, 0.2g of xanthan gum, 2.5g of microcrystalline cellulose, 2.0g of edible essence and the balance of water, wherein the acidity regulator comprises 0.3g of potassium chloride and 0.4g of sodium bicarbonate.
A method of preparing the caramel coconut beverage comprises the steps of:
dissolving white sugar, high fructose syrup, brown sugar, coconut milk, sucrose fatty acid ester, mono-diglycerol fatty acid ester and acidity regulator in water under stirring, and continuously stirring for 10-30min while controlling water temperature at 40-60 deg.C to obtain mixed material;
heating the mixed material to 90-100 ℃, keeping the temperature for browning for 5-30min under the stirring state, and cooling to 40-60 ℃ after the browning is finished to obtain a first feed liquid;
adding the sodium caseinate, the xanthan gum and the microcrystalline cellulose into water while stirring for dissolving, and continuously stirring for 10-30min after the dissolving is finished, wherein the water temperature is controlled to be 20-50 ℃ in a whole manner, so as to obtain a second material liquid;
mixing the first material liquid and the second material liquid for 10-20min, adding essence, stirring for 10-20min, and adding water to desired volume.
In one embodiment, after said adding water to constant volume, a high pressure homogenization step is also performed.
In one embodiment, the high pressure homogenization temperature is 40-70 ℃ and the pressure is 150-400 MPa.
In one embodiment, the preparation method further comprises the step of sterilizing and filling, wherein the temperature of the sterilizing and filling is 95-130 ℃ and the time is 5-350 s.
Coconut milk is a white liquid in coconut, and the more mature the coconut fruit, the more protein and fat it contains, and the darker the color of coconut milk.
The white granulated sugar is also named as granulated sugar, stone honey and white frost and is one of sugar. Contains crystal with sucrose content over 95%, has uniform crystal shape, is prepared by refining and bleaching, and has pure white color, pure sweet taste and slightly lower sweetness than brown sugar.
Brown sugar, also known as brown sugar and purple sugar, is a common edible sugar, and generally refers to sucrose which is not completely refined, as compared to white sugar. The brown sugar is the first product in the sugar manufacturing process of the sugarcane, is generally darker in color, is powdery, has more impurities and is rich in nutrition; refining and crystallizing the brown sugar again to prepare the brown sugar. The brown sugar can maintain the natural flavor of sucrose.
High fructose corn syrup is starch sugar crystal prepared by hydrolyzing and isomerizing plant starch, and is an important sweetener. It is called "fructose syrup" because its composition is mainly fructose and glucose. According to the content of fructose, the high fructose corn syrup is divided into three national standards: the high fructose corn syrup (F42 type) contains 42 percent of fructose; the high fructose corn syrup (F55 type) contains 55% of fructose; the high fructose corn syrup (F90 type) contains fructose 90%. The sweetness of the high fructose corn syrup is close to that of sucrose with the same concentration, the flavor is a little similar to that of natural fruit juice, and the high fructose corn syrup has faint scent and refreshing feeling due to the existence of fructose. On the other hand, the high fructose corn syrup has cold and sweet characteristics at the temperature of below 40 ℃, and the sweetness is increased along with the reduction of the temperature. The high fructose syrup completely replaces sucrose, the sweetness of the high fructose syrup is about 90 percent of that of the sucrose with the same concentration, and when the high fructose syrup partially replaces the sucrose, the total sweetness is still the same as that of the sucrose with the same concentration due to the synergistic effect of the fructose, the glucose and the sweetness of the sucrose.
The sodium caseinate is also called sodium caseinate, sodium caseinate or casein, is a sodium salt of main protein casein in milk, is a safe and harmless thickener and emulsifier, and can be eaten as a nutrition enhancer because the sodium caseinate contains various amino acids required by human bodies and has high nutritional value.
The monoglyceride/diglycerol fatty acid ester (GMS) is milky white powder or granular solid, can be dispersed in hot water, is soluble in ethanol and hot oil, has emulsifying, dispersing, defoaming, foaming, starch aging resisting and fat aggregation controlling effects, and can be used as additive for candy, ice cream, cake, and bread. The addition of the mono-diglycerol fatty acid ester can prevent the oil from floating upwards and the protein from sinking, thereby improving the stability.
Sucrose fatty acid ester is also called sucrose fatty acid ester and sucrose ester, and is abbreviated as SE (sucrose ESTERS). Is a nonionic surfactant, which is a simple substance or a mixture generated by esterification reaction of sucrose and fatty acid. Since sucrose contains 8-OH groups, sucrose fatty acid ester series products with different HLB values (1-16) from lipophilicity to hydrophilicity can be obtained according to the esterification number of sucrose hydroxyl groups. It can reduce surface tension, and has good emulsifying, dispersing, solubilizing, lubricating, penetrating, foaming, viscosity regulating, aging preventing, and antibacterial effects. The softening point is 50-70 deg.C, and the decomposition temperature is 233-238 deg.C. Has optical activity, and can be saponified under acidic or alkaline condition. Are used in this application as emulsifiers and preservatives.
Xanthan gum is also called xanthan gum, Xanthomonas polysaccharide, it is a kind of monospore polysaccharide produced by fermentation of pseudoxanthomonas, take carbohydrate as the main raw material by the yellow unicellular bacteria of wild rape of black rot of cabbage, through the biological engineering technique of aerobic fermentation, cut off 1, 6-glycosidic bond, open the branched chain, after according to 1, 4-bonding to become a kind of acidic extracellular heteropolysaccharide that the straight chain makes up. Due to the special structure and colloid characteristics of macromolecules, the modified starch has multiple functions, can be used as an emulsifier, a stabilizer, a gel thickener, a sizing agent, a film forming agent and the like, and is widely applied to various fields of national economy.
Microcrystalline cellulose, distinguished as microcrystals, cellulose powder, sulfite pulp, cellulose/microcrystalline cellulose, cellulase, wood flour. Is a purified, partially depolymerized cellulose, white, odorless, tasteless, crystalline powder composed of porous microparticles. The main component is straight-chain polysaccharide substance combined by beta-1, 4-glucoside bond. The polymerization degree is about 3000-10000 glucose molecules. In general plant fibers, microcrystalline cellulose accounts for about 73%, and the other 30% is amorphous cellulose. Microcrystalline cellulose is widely used in pharmaceutical, cosmetic, food and other industries, and different particle sizes and water contents have different characteristics and application ranges.
The edible essence is a food additive for flavoring food, which is prepared by blending various edible spices and permitted additives. The additive comprises carrier, solvent and additive. The carrier is sucrose, dextrin, gum arabic, etc. The edible essence is prepared by carefully blending natural and natural equivalent spices and synthetic spices according to the fragrance of natural food. Including various essences of water and oil of fruits, milk, poultry, meat, vegetables, nuts, preserves, emulsion, wine and the like, and is suitable for foods such as beverages, biscuits, cakes, frozen foods, candies, seasonings, dairy products, cans, wine and the like. The edible essence can be in the form of liquid, powder, microcapsule, slurry, etc. The edible essence adopted by the application is commercial coconut-flavor edible essence.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, the pure natural coconut milk is used as the main material, so that the natural taste of the obtained product is ensured, and the white granulated sugar, the brown sugar and the high fructose corn syrup are added to be combined with the coconut milk protein to generate the Maillard reaction to generate the scorched flavor, so that the visual temptation and the pleasure of drinking are brought to consumers. The high fructose corn syrup mainly comprises glucose and fructose, and is a main source for providing burnt flavor and light brown color after reacting with coconut milk protein; according to the characteristics of the brown sugar, the brown sugar not only can directly bring the special scorched flavor of the brown sugar, but also can perform Maillard reaction with protein in coconut milk to enrich the taste of the product, can directly endow the beverage with light brown color, and can attract the drinking desire of consumers. In addition, the invention also adds sodium caseinate as a thickening agent and an emulsifying agent, and the sodium caseinate contains various amino acids required by human bodies and has high nutritive value, so the sodium caseinate can also be eaten as a nutrition enhancer; the addition of the acidity regulator can regulate the acidity and the pH value of the whole product system, enhance the system stability and improve the mouthfeel; the edible essence has the functions of endowing fragrance and improving the taste of the whole product system. The caramel coconut beverage obtained by the components in parts by weight has pure taste and attractive scorched aroma, not only retains the original color of the coconut juice and is rich in nutrition, but also improves the taste of the natural coconut juice, and compared with the raw squeezed coconut juice, the caramel coconut beverage provided by the invention can bring visual temptation and pleasant drinking feeling (scorched aroma taste) to consumers.
In the preparation process, various raw materials are not simply mixed to obtain the coconut milk, but reducing sugar and protein in coconut juice are browned and mixed under the condition to generate Maillard reaction to enrich the taste, wherein the water temperature of the mixed materials is controlled to be 40-60 ℃ in the whole preparation process, so that the raw materials can be fully dissolved, and the fat is uniformly distributed; then heating up to perform browning to obtain rich taste, wherein the temperature and time are controlled in the browning process to enable the mixed materials to be capable of being browned moderately so as to avoid harmful substances, and continuous stirring is ensured in the browning process to ensure that fat does not float upwards and is separated and Maillard reaction is accelerated; the mixed material and the second feed liquid are prepared respectively, and multiple experiments of an inventor find that the material properties and the pH of each component in the mixed material are different from those of each component in the second feed liquid, if the components are mixed together, other reactions are easy to cause, the Maillard reaction is blocked, the phenomenon of precipitation or fat aggregation occurs, and the taste of the product is seriously influenced, so that the two components are prepared separately, the first feed liquid is formed after the mixed material is browned, and the first feed liquid and the second feed liquid are mixed to improve the taste. In addition, in order to increase the fine taste of the product, high-pressure homogenization can be carried out after the mixing is finished, and the smooth taste of the caramel coconut beverage is further increased by controlling the temperature of the homogenization to be 40-70 ℃ and the pressure to be 150-400 MPa.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be apparent that the described embodiments are some, but not all, embodiments of the present invention. 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. In addition, the technical features involved in the different embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
In the present invention, the raw materials and equipment used are commercially available or commonly used in the art, unless otherwise specified. The methods in the following examples are conventional in the art unless otherwise specified.
Example 1
A caramel coconut beverage is prepared by mixing coconut milk, white granulated sugar, fructose-glucose syrup, brown sugar, sodium caseinate, sucrose fatty acid ester, mono-diglycerol fatty acid ester, acidity regulator, xanthan gum, microcrystalline cellulose, edible essence and water, wherein the dosage of each component in each 1000ml of caramel coconut beverage is as follows:
80g of coconut milk, 30g of white granulated sugar, 5g of brown sugar, 20g of high fructose corn syrup, 5g of sodium caseinate, 2g of monoglyceride and diglyceride fatty acid ester, 1.2g of sucrose fatty acid ester, 0.3g of potassium chloride, 0.4g of sodium bicarbonate, 0.1g of edible essence, 0.1g of xanthan gum, 1.0g of microcrystalline cellulose and the balance of water.
The preparation method comprises the following steps:
(1) adding water into a stirring tank, adding white granulated sugar, fructose-glucose syrup, brown sugar, coconut milk, sucrose fatty acid ester, mono-diglycerol fatty acid ester, potassium chloride and sodium bicarbonate under stirring, dissolving, stirring for 30min, and controlling water temperature at 45 deg.C to obtain mixed material.
(2) Heating the mixed material to 98 ℃, and keeping for 30 min; in the process of keeping, the feed liquid is in a stirring state to ensure that fat does not float upward and is separated and Maillard reaction is rapidly carried out. And cooling the feed liquid after browning to 50 ℃ to obtain a first feed liquid.
(3) Adding water into another stirring tank, adding sodium caseinate, xanthan gum and microcrystalline cellulose under stirring, dissolving completely, and stirring for 25min while controlling water temperature at 30 deg.C to obtain second material liquid;
(4) fully mixing the first material liquid and the second material liquid for 10min, adding essence, stirring for 10min, and adding water to a constant volume;
(5) homogenizing the feed liquid obtained in the step (4) at high pressure, wherein the homogenization temperature is 65 ℃, and the homogenization pressure is 250 MPa;
(6) and (5) sterilizing and filling the feed liquid obtained in the step (5) to obtain a finished product, and performing UHT sterilization at the sterilization temperature of 120 ℃ for 8 s.
Example 2
A caramel coconut beverage is prepared by mixing coconut milk, white granulated sugar, fructose-glucose syrup, brown sugar, sodium caseinate, monoglyceride and diglyceride fatty acid ester, an acidity regulator, xanthan gum, microcrystalline cellulose, edible essence and water, wherein the dosage of each component in each 1000ml of caramel coconut beverage is as follows:
80g of coconut milk, 30g of white granulated sugar, 8g of brown sugar, 15g of high fructose corn syrup, 6g of sodium caseinate, 3g of monoglyceride and diglyceride fatty acid ester, 0.5g of potassium chloride, 0.4g of sodium bicarbonate, 2.0g of edible essence, 0.2g of xanthan gum, 2.5g of microcrystalline cellulose and the balance of water.
The preparation method comprises the following steps:
(1) adding water into a stirring tank, adding white sugar, fructose-glucose syrup, brown sugar, coconut milk, mono-diglycerol fatty acid ester, potassium chloride and sodium bicarbonate under stirring, dissolving completely, stirring for 30min, and controlling water temperature at 45 deg.C to obtain mixed material.
(2) Heating the mixed material to 98 ℃, and keeping the temperature for 8 min; in the process of keeping, the feed liquid is in a stirring state to ensure that fat does not float upward and is separated and Maillard reaction is rapidly carried out. And cooling the feed liquid after browning to 50 ℃ to obtain a first feed liquid.
(3) Adding water into another stirring tank, adding sodium caseinate, xanthan gum and microcrystalline cellulose under stirring, dissolving completely, and stirring for 25min while controlling water temperature at 30 deg.C to obtain second material liquid;
(4) mixing the first and second liquid for 10min, adding essence, and stirring for 10 min. Adding water to a constant volume;
(5) homogenizing the feed liquid obtained in the step (4) at high pressure, wherein the homogenization temperature is 65 ℃, and the homogenization pressure is 300 MPa;
(6) and (5) sterilizing and filling the feed liquid obtained in the step (5) to obtain a finished product, and performing UHT sterilization at the sterilization temperature of 120 ℃ for 8 s.
Example 3
A caramel coconut beverage is prepared by mixing coconut milk, white granulated sugar, fructose-glucose syrup, brown sugar, sodium caseinate, sucrose fatty acid ester, mono-diglycerol fatty acid ester, acidity regulator, xanthan gum, microcrystalline cellulose, edible essence and water, wherein the dosage of each component in each 1000ml of caramel coconut beverage is as follows:
80g of coconut milk, 60g of white granulated sugar, 10g of high fructose corn syrup, 5g of sodium caseinate, 2g of monoglyceride and diglyceride fatty acid ester, 1.2g of sucrose fatty acid ester, 0.3g of potassium chloride, 0.4g of sodium bicarbonate, 1.0g of edible essence, 0.3g of xanthan gum, 3.5g of microcrystalline cellulose and the balance of water.
The preparation method comprises the following steps:
(1) adding water into a stirring tank, adding white granulated sugar, fructose-glucose syrup, brown sugar, coconut milk, sucrose fatty acid ester, mono-diglycerol fatty acid ester, potassium chloride and sodium bicarbonate under stirring, dissolving, stirring for 30min, and controlling water temperature at 45 deg.C to obtain mixed material.
(2) Heating the mixed materials to 100 ℃, and keeping for 30 min; in the process of keeping, the feed liquid is in a stirring state to ensure that fat does not float upward and is separated and Maillard reaction is rapidly carried out. And cooling the feed liquid after browning to 50 ℃ to obtain a first feed liquid.
(3) Adding water into another stirring tank, adding sodium caseinate, xanthan gum and microcrystalline cellulose under stirring, dissolving completely, and stirring for 25min while controlling water temperature at 30 deg.C to obtain second material liquid;
(4) mixing the first and second liquid for 10min, adding essence, and stirring for 10 min. Adding water to a constant volume;
(5) homogenizing the feed liquid obtained in the step (4) at high pressure, wherein the homogenization temperature is 65 ℃, and the homogenization pressure is 200 MPa;
(6) and (5) sterilizing and filling the feed liquid obtained in the step (5) to obtain a finished product, and performing UHT sterilization at the sterilization temperature of 120 ℃ for 8 s.
Example 4
A caramel coconut beverage is prepared by mixing coconut milk, white granulated sugar, fructose-glucose syrup, brown sugar, sodium caseinate, monoglyceride and diglyceride fatty acid ester, an acidity regulator, xanthan gum, microcrystalline cellulose, edible essence and water, wherein the dosage of each component in each 1000ml of caramel coconut beverage is as follows:
40g of coconut milk, 25g of white granulated sugar, 25g of high fructose corn syrup, 1g of sodium caseinate, 2g of monoglyceride and diglyceride fatty acid ester, 0.1g of potassium cinnamate, 0.2g of sodium carbonate, 0.001g of edible essence, 0.1g of xanthan gum, 1.0g of microcrystalline cellulose and the balance of water.
The preparation method comprises the following steps:
(1) adding water into a stirring tank, adding white sugar, fructose-glucose syrup, brown sugar, coconut milk, mono-diglycerol fatty acid ester, potassium chloride and sodium bicarbonate under stirring, dissolving completely, stirring for 10min, and controlling water temperature at 40 deg.C to obtain mixed material.
(2) Heating the mixed materials to 90 deg.C, and maintaining for 5 min; in the process of keeping, the feed liquid is in a stirring state to ensure that fat does not float upward and is separated and Maillard reaction is rapidly carried out. And cooling the feed liquid after browning to 40 ℃ to obtain a first feed liquid.
(3) Adding water into another stirring tank, adding sodium caseinate, xanthan gum and microcrystalline cellulose under stirring, dissolving completely, and stirring for 10min while controlling water temperature to 20 deg.C to obtain second material liquid;
(4) mixing the first and second liquid for 15min, adding essence, and stirring for 15 min. Adding water to a constant volume;
(5) homogenizing the feed liquid obtained in the step (4) at high pressure, wherein the homogenization temperature is 40 ℃, and the homogenization pressure is 150 MPa;
(6) and (4) sterilizing and filling the feed liquid obtained in the step (5) to obtain a finished product, and performing UHT sterilization at the sterilization temperature of 130 ℃ for 5 s.
Example 5
A caramel coconut beverage is prepared by mixing coconut milk, white granulated sugar, fructose-glucose syrup, brown sugar, sodium caseinate, monoglyceride and diglyceride fatty acid ester, an acidity regulator, xanthan gum, microcrystalline cellulose, edible essence and water, wherein the dosage of each component in each 1000ml of caramel coconut beverage is as follows:
100g of coconut milk, 60g of white granulated sugar, 10g of brown sugar, 7g of sodium caseinate, 4g of monoglyceride and diglyceride fatty acid ester, 2g of sucrose fatty acid ester, 0.8g of potassium cinnamate, 1.2g of sodium carbonate, 0.3g of edible essence, 0.3g of xanthan gum, 3.5g of microcrystalline cellulose and the balance of water.
The preparation method comprises the following steps:
(1) adding water into a stirring tank, adding white sugar, fructose-glucose syrup, brown sugar, coconut milk, mono-diglycerol fatty acid ester, potassium chloride and sodium bicarbonate under stirring, dissolving completely, and stirring for 30min while controlling water temperature at 60 deg.C to obtain mixed material.
(2) Heating the mixed materials to 100 ℃, and keeping for 30 min; in the process of keeping, the feed liquid is in a stirring state to ensure that fat does not float upward and is separated and Maillard reaction is rapidly carried out. And cooling the feed liquid after browning to 60 ℃ to obtain a first feed liquid.
(3) Adding water into another stirring tank, adding sodium caseinate, xanthan gum and microcrystalline cellulose under stirring, dissolving completely, and stirring for 30min to obtain a second material liquid at the controlled water temperature of 50 deg.C;
(4) mixing the first and second liquid for 10min, adding essence, and stirring for 20 min. Adding water to a constant volume;
(5) homogenizing the feed liquid obtained in the step (4) at high pressure, wherein the homogenization temperature is 70 ℃, and the homogenization pressure is 400 MPa;
(6) and (5) sterilizing and filling the feed liquid obtained in the step (5) to obtain a finished product, and performing UHT sterilization at the sterilization temperature of 95 ℃ for 350 s.
The sensory and physicochemical indexes of the products obtained in the embodiments 1 to 5 of the invention are detected, and the result shows that all the products conform to the standard of the GB16322 vegetable protein beverage.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (8)
1. A caramel coconut beverage is characterized in that the caramel coconut beverage comprises the following components by weight per 1000 ml:
40-100g of coconut milk, 25-60g of white granulated sugar, 0-10g of brown sugar, 0-25g of high fructose corn syrup, 1-7g of sodium caseinate, 2-4g of monoglyceride and diglyceride fatty acid ester, 0-2g of sucrose fatty acid ester, 0.3-2g of acidity regulator, 0.1-0.3g of xanthan gum, 1.0-3.5g of microcrystalline cellulose, 0.001-0.3g of edible essence and the balance of water.
2. The caramel coconut beverage of claim 1 wherein the acidity regulator is one or more of potassium chloride, sodium bicarbonate, sodium carbonate, and potassium cinnamate.
3. The caramel coconut beverage of claim 1 or 2 wherein the components are present in an amount of:
80g of coconut milk, 30g of white granulated sugar, 5g of brown sugar, 20g of high fructose corn syrup, 5g of sodium caseinate, 2g of monoglyceride and diglyceride fatty acid ester, 1.2g of sucrose fatty acid ester, 0.1g of xanthan gum, 1.0g of microcrystalline cellulose, 0.1g of edible essence and the balance of water, wherein the acidity regulator comprises 0.3g of potassium chloride and 0.4g of sodium bicarbonate.
4. The caramel coconut beverage of claim 1 or 2 wherein the components are present in an amount of:
80g of coconut milk, 30g of white granulated sugar, 8g of brown sugar, 15g of high fructose corn syrup, 6g of sodium caseinate, 3g of monoglyceride and diglyceride fatty acid ester, 0.2g of xanthan gum, 2.5g of microcrystalline cellulose, 2.0g of edible essence and the balance of water, wherein the acidity regulator comprises 0.5g of potassium chloride and 0.4g of sodium bicarbonate.
5. A method of preparing the caramel coconut beverage of any one of claims 1-4 comprising the steps of:
dissolving white sugar, high fructose syrup, brown sugar, coconut milk, sucrose fatty acid ester, mono-diglycerol fatty acid ester and acidity regulator in water under stirring, and continuously stirring for 10-30min while controlling water temperature at 40-60 deg.C to obtain mixed material;
heating the mixed material to 90-100 ℃, keeping the temperature for browning for 5-30min under the stirring state, and cooling to 40-60 ℃ after the browning is finished to obtain a first feed liquid;
adding the sodium caseinate, the xanthan gum and the microcrystalline cellulose into water while stirring for dissolving, and continuously stirring for 10-30min after the dissolving is finished, wherein the water temperature is controlled to be 20-50 ℃ in a whole manner, so as to obtain a second material liquid;
mixing the first material liquid and the second material liquid for 10-20min, adding essence, stirring for 10-20min, and adding water to desired volume.
6. The method as claimed in claim 5, wherein after the addition of water to a constant volume, a high pressure homogenization step is further performed.
7. The method of claim 6, wherein the high pressure homogenization is at a temperature of 40 ℃ to 70 ℃ and a pressure of 150MPa to 400 MPa.
8. The method according to claim 5, wherein the preparation method further comprises the step of sterile filling, wherein the temperature of the sterile filling is 95-130 ℃ and the time is 5-350 s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910768480.9A CN112471261A (en) | 2019-08-20 | 2019-08-20 | Caramel coconut beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910768480.9A CN112471261A (en) | 2019-08-20 | 2019-08-20 | Caramel coconut beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112471261A true CN112471261A (en) | 2021-03-12 |
Family
ID=74919802
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910768480.9A Pending CN112471261A (en) | 2019-08-20 | 2019-08-20 | Caramel coconut beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112471261A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114176135A (en) * | 2021-12-16 | 2022-03-15 | 海南岛屿食品饮料有限公司 | Ginger juice and coconut milk vegetable protein beverage and preparation method thereof |
| CN114176134A (en) * | 2021-12-16 | 2022-03-15 | 海南岛屿食品饮料有限公司 | Collagen coconut juice beverage and preparation method thereof |
| CN114916585A (en) * | 2022-06-01 | 2022-08-19 | 河北养元智汇饮品股份有限公司 | Hami melon and walnut milk and preparation method thereof |
| CN115777850A (en) * | 2022-11-18 | 2023-03-14 | 北京吉小满科技有限公司 | Caramel coconut beverage preparation method and caramel coconut beverage |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669626A (en) * | 2012-06-18 | 2012-09-19 | 天宁香料（江苏）有限公司 | Burnt reaction type milk essence and preparation method thereof |
| CN102987317A (en) * | 2012-09-24 | 2013-03-27 | 江苏华韦食品科技有限公司 | Method for preparing reactant with sweet aroma coconut flavor and application of prepared product |
| CN107028146A (en) * | 2017-04-11 | 2017-08-11 | 广州南侨食品有限公司 | Natural palm sugar flavour enhancer and preparation method thereof |
| CN109170781A (en) * | 2018-08-23 | 2019-01-11 | 广州市雅禾生物科技有限公司 | Caramel coconut flavor material and preparation method thereof |
| CN109480135A (en) * | 2018-11-30 | 2019-03-19 | 杭州娃哈哈科技有限公司 | A kind of coconut milk beverage stabilizer and the method for preparing coconut juice beverage using it |
| CN109907189A (en) * | 2019-03-07 | 2019-06-21 | 杭州娃哈哈科技有限公司 | A kind of brown coconut juice beverage and preparation method thereof |
-
2019
- 2019-08-20 CN CN201910768480.9A patent/CN112471261A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669626A (en) * | 2012-06-18 | 2012-09-19 | 天宁香料（江苏）有限公司 | Burnt reaction type milk essence and preparation method thereof |
| CN102987317A (en) * | 2012-09-24 | 2013-03-27 | 江苏华韦食品科技有限公司 | Method for preparing reactant with sweet aroma coconut flavor and application of prepared product |
| CN107028146A (en) * | 2017-04-11 | 2017-08-11 | 广州南侨食品有限公司 | Natural palm sugar flavour enhancer and preparation method thereof |
| CN109170781A (en) * | 2018-08-23 | 2019-01-11 | 广州市雅禾生物科技有限公司 | Caramel coconut flavor material and preparation method thereof |
| CN109480135A (en) * | 2018-11-30 | 2019-03-19 | 杭州娃哈哈科技有限公司 | A kind of coconut milk beverage stabilizer and the method for preparing coconut juice beverage using it |
| CN109907189A (en) * | 2019-03-07 | 2019-06-21 | 杭州娃哈哈科技有限公司 | A kind of brown coconut juice beverage and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114176135A (en) * | 2021-12-16 | 2022-03-15 | 海南岛屿食品饮料有限公司 | Ginger juice and coconut milk vegetable protein beverage and preparation method thereof |
| CN114176134A (en) * | 2021-12-16 | 2022-03-15 | 海南岛屿食品饮料有限公司 | Collagen coconut juice beverage and preparation method thereof |
| CN114176134B (en) * | 2021-12-16 | 2023-11-10 | 海南岛屿食品饮料有限公司 | Collagen coconut juice beverage and preparation method thereof |
| CN114176135B (en) * | 2021-12-16 | 2023-12-01 | 海南岛屿食品饮料有限公司 | Ginger juice coconut milk vegetable protein beverage and preparation method thereof |
| CN114916585A (en) * | 2022-06-01 | 2022-08-19 | 河北养元智汇饮品股份有限公司 | Hami melon and walnut milk and preparation method thereof |
| CN115777850A (en) * | 2022-11-18 | 2023-03-14 | 北京吉小满科技有限公司 | Caramel coconut beverage preparation method and caramel coconut beverage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN112471261A (en) | Caramel coconut beverage and preparation method thereof | |
| EP2566350B1 (en) | Edible compositions and methods of manufacturing edible compositions | |
| CN105935081B (en) | Carbohydrate composition containing fiber | |
| Igoe | Dictionary of food ingredients | |
| KR20180039724A (en) | Wellan gum containing composition | |
| US5437880A (en) | Health drink composition | |
| CN108850177B (en) | Flavored milk pudding dessert and preparation method thereof | |
| CN105639380B (en) | Corn juice beverage and production method thereof | |
| CN112293693A (en) | Mixed vegetable and fruit popping bead and preparation method thereof | |
| KR20090093966A (en) | Food and beverage emulsifiers | |
| US5502181A (en) | Low gel strength agar-agar | |
| CN108902576A (en) | A kind of preparation of composite mango juice beverage and its production technology | |
| KR101798855B1 (en) | A method for grain drinks using rice | |
| CN106578054A (en) | Black rice-white peach flavor yoghourt and preparation method thereof | |
| AU2002353385B2 (en) | A process for the preparation of shelf stable fruit spread with no added sugar | |
| Shakeel et al. | Effect of various hydrocolloids on cloud stability and nutrition of carrot juice | |
| KR101498592B1 (en) | The method for manufacturing starch syrup containing polydextrose | |
| CN112868846B (en) | Microcapsule milk tea solid beverage, preparation method thereof and microcapsule milk tea liquid beverage | |
| RU2734509C1 (en) | Composition for production of pumpkin-and-sea-buckthorn smoothie | |
| CN112189774B (en) | Potato cloudy beverage and preparation method thereof | |
| KR100353121B1 (en) | Corn beverages and its manufacturing method | |
| CN110574817A (en) | coconut coffee and preparation method thereof | |
| JP3720248B2 (en) | Grain drink | |
| CN113729199B (en) | Brown sugar-flavored Maillard reactant and preparation method and application thereof | |
| CN114680314B (en) | Stabilizer for red wine jam, red wine jam and preparation method of red wine jam |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |