CN114041502A - Coconut milk beverage and preparation method thereof - Google Patents
Coconut milk beverage and preparation method thereof Download PDFInfo
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- CN114041502A CN114041502A CN202111400938.9A CN202111400938A CN114041502A CN 114041502 A CN114041502 A CN 114041502A CN 202111400938 A CN202111400938 A CN 202111400938A CN 114041502 A CN114041502 A CN 114041502A
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- 235000020197 coconut milk Nutrition 0.000 title claims abstract description 95
- 235000013361 beverage Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title abstract description 9
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000000839 emulsion Substances 0.000 claims abstract description 32
- 239000003381 stabilizer Substances 0.000 claims abstract description 32
- 239000002562 thickening agent Substances 0.000 claims abstract description 30
- 235000015140 cultured milk Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 17
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 16
- 229930091371 Fructose Natural products 0.000 claims abstract description 16
- 239000005715 Fructose Substances 0.000 claims abstract description 16
- 229920001100 Polydextrose Polymers 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- 239000001259 polydextrose Substances 0.000 claims abstract description 16
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- 239000007864 aqueous solution Substances 0.000 claims description 28
- 239000001814 pectin Substances 0.000 claims description 26
- 229920001277 pectin Polymers 0.000 claims description 26
- 229940092258 rosemary extract Drugs 0.000 claims description 23
- 235000020748 rosemary extract Nutrition 0.000 claims description 23
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 19
- 244000060011 Cocos nucifera Species 0.000 claims description 16
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 16
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 16
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 238000007873 sieving Methods 0.000 claims description 12
- 238000000265 homogenisation Methods 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 239000000243 solution Substances 0.000 claims description 11
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 10
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 10
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 10
- 229940009289 bifidobacterium lactis Drugs 0.000 claims description 10
- CZBZUDVBLSSABA-UHFFFAOYSA-N butylated hydroxyanisole Chemical compound COC1=CC=C(O)C(C(C)(C)C)=C1.COC1=CC=C(O)C=C1C(C)(C)C CZBZUDVBLSSABA-UHFFFAOYSA-N 0.000 claims description 10
- 150000004676 glycans Chemical class 0.000 claims description 10
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 10
- 239000002068 microbial inoculum Substances 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 10
- 229920001282 polysaccharide Polymers 0.000 claims description 10
- 239000005017 polysaccharide Substances 0.000 claims description 10
- 102000011632 Caseins Human genes 0.000 claims description 9
- 108010076119 Caseins Proteins 0.000 claims description 9
- 229920002148 Gellan gum Polymers 0.000 claims description 9
- 238000004108 freeze drying Methods 0.000 claims description 9
- 239000000216 gellan gum Substances 0.000 claims description 9
- 235000010492 gellan gum Nutrition 0.000 claims description 9
- 229940080237 sodium caseinate Drugs 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 239000006228 supernatant Substances 0.000 claims description 7
- 238000002604 ultrasonography Methods 0.000 claims description 7
- 238000002137 ultrasound extraction Methods 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
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- 238000011081 inoculation Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
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- 238000000926 separation method Methods 0.000 abstract description 3
- 238000013329 compounding Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 16
- 239000000047 product Substances 0.000 description 11
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- 239000002245 particle Substances 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 230000000087 stabilizing effect Effects 0.000 description 4
- 230000001804 emulsifying effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000000443 aerosol Substances 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000043261 Hevea brasiliensis Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
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- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000020415 coconut juice Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920003052 natural elastomer Polymers 0.000 description 1
- 229920001194 natural rubber Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
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- 230000002940 repellent Effects 0.000 description 1
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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
- A23C11/08—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing caseinates but no other milk proteins nor milk fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
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)
- Dairy Products (AREA)
Abstract
The invention provides a coconut milk beverage and a preparation method thereof, wherein the coconut milk beverage comprises the following raw materials in parts by weight: 60-150 parts of coconut milk fermented milk, 8-10 parts of polydextrose, 5-12 parts of crystalline fructose, 5-10 parts of honey, 2-8 parts of an emulsion stabilizer and 3-10 parts of a thickening agent, and through the compounding of the raw materials and scientific proportioning, the better emulsion stabilizer and the thickening agent are selected, so that the problems of oil-water separation and protein precipitation of protein beverages are solved.
Description
Technical Field
The invention relates to the field of beverage processing, and particularly relates to a coconut milk beverage and a preparation method thereof.
Background
Coconut is an important woody economic crop, food energy crop and landscape plant in tropical regions, is also an important component next to natural rubber in the processing of tropical agricultural products at present, and plays an important role in economic development of Hainan province. The health-care product contains rich mineral substances such as saccharides, fat, protein, vitamins, potassium, magnesium and the like and a plurality of trace elements necessary for human bodies, has the effects of inducing diuresis to reduce edema, enhancing strength, expanding blood volume, moistening skin, retaining youthful looks, beautifying and the like, and has larger and larger market demand. The coconut juice is a common coconut beverage product, and is a novel vegetable protein beverage prepared by using fresh coconut meat as a raw material and performing juicing, emulsifying, blending, homogenizing, filling and sterilizing. The coconut beverage is an oil-in-water protein beverage with high fat content, and natural or processed coconut milk raw materials are easy to generate oil-water separation and protein precipitation, so that the phenomena of unstable product quality and flavor are easily formed, and the product quality is further influenced. In addition, the natural coconut milk has high fat content, and phenomena such as fat layer floating, protein flocculation, precipitation, rancidity and deterioration easily occur in the storage process, and the factors restrict the development of the coconut milk industry.
Disclosure of Invention
In view of the above, the present invention provides a coconut milk beverage and a preparation method thereof, which solves the above problems.
The technical scheme of the invention is realized as follows: a coconut milk beverage: the feed comprises the following raw materials in parts by weight: 60-150 parts of coconut milk fermented milk, 8-10 parts of polydextrose, 5-12 parts of crystalline fructose, 5-10 parts of honey, 2-8 parts of an emulsion stabilizer and 3-10 parts of a thickening agent, wherein the emulsion stabilizer is soluble soybean polysaccharide, butyl hydroxy anisole and a fat-soluble rosemary extract, and the thickening agent is sodium caseinate, gellan gum and pachyman-pectin aqueous solution.
Further, the coconut milk beverage comprises the following raw materials in parts by weight: 100 parts of coconut milk fermented milk, 9 parts of polydextrose, 8 parts of crystalline fructose, 8 parts of honey, 5 parts of an emulsion stabilizer and 6 parts of a thickening agent.
Furthermore, the emulsion stabilizer comprises soluble soybean polysaccharide, butyl hydroxyanisole and fat-soluble rosemary extract in a volume ratio of 1: 0.8-1.5: 3-5.
Further, the thickening agent is sodium caseinate, gellan gum and pachyman-pectin aqueous solution with the volume ratio of 3-5: 0.5-1.6: 1-3.
Further, the fat-soluble rosemary extract is prepared by drying fresh whole rosemary, crushing, sieving with a 40-60-mesh sieve to obtain rosemary powder, adding ethanol for soaking, standing for 10-15 h at 20-40 ℃, performing ultrasonic extraction for 1-3 h, performing reduced pressure suction filtration, continuously extracting for 2-4 times, combining filtrates, and concentrating for 30-50 min at 30-50 ℃ by using a rotary evaporator to obtain a concentrated solution, namely the fat-soluble rosemary extract.
Further, the pachyman-pectin aqueous solution is prepared by freeze-drying poria to obtain dry poria powder, extracting the dry poria powder with hot water for 1-3 times under the assistance of ultrasound, each time for 4-6 min, centrifuging and collecting supernatant to obtain the pachyman-pectin aqueous solution; the temperature of the freeze drying is-30 to-50 ℃, the pressure is 10 to 13Pa, and the time is 12 to 20 hours; the ultrasonic power is 300-500W, and the ratio g/mL of the poria cocos dry powder to water is 1: 10-5.
Further, the preparation method of the coconut milk beverage comprises the following steps:
s1, preparing coconut milk: cleaning fresh coconut meat, cutting into blocks, adding water at 10-20 ℃ for juicing, sieving with a 500-1000-mesh sieve, and taking the filtered milky white liquid as coconut milk;
s2, fermenting coconut pulp: inoculating a mixed microbial inoculum into the coconut milk, wherein the inoculation amount is 0.8-1.5% of the volume of the coconut milk, and performing heat preservation fermentation at 40-50 ℃ for 24-48 h to obtain coconut milk fermented milk, wherein the mixed microbial inoculum is lactobacillus plantarum and bifidobacterium lactis BB-12 in a mass ratio of 1: 3-5;
s3, blending: mixing the coconut milk fermented milk, polydextrose, crystalline fructose, honey, an emulsion stabilizer and a thickening agent, and fully and uniformly stirring to obtain a mixed solution;
s4, homogenizing: homogenizing the mixed solution, adjusting pH to 3-5, bottling, and sterilizing to obtain coconut milk beverage.
Further, the colony number of the lactobacillus plantarum is 1 × 106～108cfu/mL, the number of colonies of Bifidobacterium lactis BB-12 was 1X 108～1010cfu/mL。
Further, the homogenization is carried out for three times, wherein the first time of homogenization is 35-45 MPa for 3-8 min, the second time of homogenization is 20-30 MPa for 2-4 min, the third time of homogenization is 40-50 MPa for 5-10 min, the temperature is 50-60 ℃, the third time of homogenization is adopted, the mutual aggregation of particles after the first two stages of homogenization is mainly prevented, meanwhile, the further crushing effect on the particles is also realized, particles such as fat balls and the like at too low homogenization temperature can be re-aggregated to form fat particles, the ideal effect cannot be achieved, but the activity of protein can be damaged at too high temperature.
Compared with the prior art, the invention has the beneficial effects that:
the coconut milk beverage prepared by the invention has fine and smooth tissue, uniform and no layering, fresh and cool taste, no pasty mouthfeel, fragrant coconut flavor and clear milky color, can improve the problems of oil-water separation and protein precipitation of protein beverages by compounding and scientifically proportioning the raw materials and selecting the better emulsion stabilizer and the thickener, can promote the dispersion of liquid in the liquid by the raw materials and the proportioning of the emulsion stabilizer, has a stabilizing effect on foam in an aqueous solution, enables the coconut milk to form a firm aerosol, thereby improving the porosity of the product, reducing the surface tension of the aqueous solution, and rapidly diffusing the liquid to the whole surface so as to stabilize the coconut milk beverage, can play an emulsifying effect when the pachyman-pectin aqueous solution is added into the thickener, has small influence on the emulsifying effect by the pH value and the temperature, and thus improving and stabilizing the physical properties or the form in the coconut milk beverage, The viscosity is increased, and the coconut milk beverage is endowed with a smooth and sticky taste; the coconut milk beverage provided by the invention is stable in texture, not easy to precipitate, and achieves better water-oil balance, and the HLB is about 10, so that the coconut milk beverage is popular with the public.
Detailed Description
In order to better understand the technical content of the invention, specific examples are provided below to further illustrate the invention.
The experimental methods used in the examples of the present invention are all conventional methods unless otherwise specified.
The materials, reagents and the like used in the examples of the present invention can be obtained commercially without specific description.
Example 1
A coconut milk beverage: the feed comprises the following raw materials in parts by weight: 60 parts of coconut milk fermented milk, 8 parts of polydextrose, 5 parts of crystalline fructose, 5 parts of honey, 2 parts of an emulsion stabilizer and 3 parts of a thickening agent, wherein the emulsion stabilizer comprises soluble soybean polysaccharide, butyl hydroxy anisole and a fat-soluble rosemary extracting solution in a volume ratio of 1:0.8:3, and the thickening agent comprises sodium caseinate, gellan gum and pachyman-pectin aqueous solution in a volume ratio of 3:0.5: 1;
the fat-soluble rosemary extract is prepared by drying fresh whole rosemary, crushing, sieving with a 40-mesh sieve to obtain rosemary powder, adding ethanol for soaking, standing at 20 ℃ for 10h, performing ultrasonic extraction for 1h, performing vacuum filtration, continuously extracting for 2 times, combining filtrates, and concentrating with a rotary evaporator at 30 ℃ for 30min to obtain a concentrated solution, namely the fat-soluble rosemary extract;
the pachyman-pectin aqueous solution is prepared by freeze drying Poria at-30 deg.C to obtain Poria dry powder, extracting with hot water for 1 time (4 min each time) under the assistance of ultrasound, centrifuging, and collecting supernatant to obtain pachyman-pectin aqueous solution.
Example 2
A coconut milk beverage: the feed comprises the following raw materials in parts by weight: 60 parts of coconut milk fermented milk, 8 parts of polydextrose, 5 parts of crystalline fructose, 5 parts of honey, 2 parts of an emulsion stabilizer and 3 parts of a thickening agent, wherein the emulsion stabilizer comprises soluble soybean polysaccharide, butyl hydroxy anisole and a fat-soluble rosemary extracting solution in a volume ratio of 1:1.5:5, and the thickening agent comprises sodium caseinate, gellan gum and pachyman-pectin aqueous solution in a volume ratio of 5:1.6: 3;
the fat-soluble rosemary extract is prepared by drying fresh whole rosemary, crushing, sieving with a 60-mesh sieve to obtain rosemary powder, adding ethanol for soaking, standing at 40 ℃ for 15h, performing ultrasonic extraction for 3h, performing vacuum filtration, continuously extracting for 4 times, combining filtrates, and concentrating at 50 ℃ for 50min by using a rotary evaporator to obtain a concentrated solution, namely the fat-soluble rosemary extract;
the pachyman-pectin aqueous solution is prepared by freeze drying Poria at-50 deg.C to obtain Poria dry powder, extracting with hot water for 3 times (6 min each time) under the assistance of ultrasound, centrifuging, and collecting supernatant to obtain pachyman-pectin aqueous solution.
Example 3
The coconut milk beverage comprises the following raw materials in parts by weight: 100 parts of coconut milk fermented milk, 9 parts of polydextrose, 8 parts of crystalline fructose, 8 parts of honey, 5 parts of an emulsion stabilizer and 6 parts of a thickening agent; the emulsion stabilizer comprises soluble soybean polysaccharide, butyl hydroxyanisole and fat-soluble rosemary extract in a volume ratio of 1:1.1:4, and the thickener comprises sodium caseinate, gellan gum and pachyman-pectin aqueous solution in a volume ratio of 4:1.0: 2;
the fat-soluble rosemary extract is prepared by drying fresh whole rosemary, crushing, sieving with a 50-mesh sieve to obtain rosemary powder, adding ethanol for soaking, standing at 30 ℃ for 12h, performing ultrasonic extraction for 2h, performing vacuum filtration, continuously extracting for 3 times, combining filtrates, and concentrating at 40 ℃ for 40min by using a rotary evaporator to obtain a concentrated solution, namely the fat-soluble rosemary extract;
the pachyman-pectin aqueous solution is prepared by freeze drying Poria at-40 deg.C to obtain Poria dry powder, extracting with hot water for 2 times (5 min each time) under the assistance of ultrasound, centrifuging, and collecting supernatant to obtain pachyman-pectin aqueous solution;
the preparation method of the embodiment 1-3 comprises the following steps:
s1, preparing coconut milk: cleaning fresh coconut meat, cutting into pieces, adding 15 deg.C water, squeezing, sieving with 800 mesh sieve, and collecting milky white liquid as coconut milk;
s2, fermenting coconut pulp: inoculating a mixed microbial inoculum into the coconut milk, wherein the inoculation amount is 1.2% of the volume of the coconut milk, and performing heat preservation fermentation at 45 ℃ for 36h to obtain the coconut milk fermented milk, the mixed microbial inoculum comprises lactobacillus plantarum and bifidobacterium lactis BB-12 in a mass ratio of 1:4, and the colony number of the lactobacillus plantarum is 1 multiplied by 107cfu/mL, the number of colonies of Bifidobacterium lactis BB-12 was 1X 109cfu/mL；
S3, blending: mixing the coconut milk fermented milk, polydextrose, crystalline fructose, honey, an emulsion stabilizer and a thickening agent, and fully and uniformly stirring to obtain a mixed solution;
s4, homogenizing: and homogenizing the mixed solution for three times, wherein the first time of homogenizing is carried out at 35-45 MPa for 3-8 min, the second time of homogenizing is carried out at 20-30 MPa for 2-4 min, the third time of homogenizing is carried out at 40-50 MPa for 5-10 min, the homogenizing temperature is 55 ℃, the pH is adjusted to 3-5, and filling and sterilizing are carried out to obtain the coconut milk beverage.
Example 4
The coconut milk beverage comprises the following raw materials in parts by weight: 100 parts of coconut milk fermented milk, 9 parts of polydextrose, 8 parts of crystalline fructose, 8 parts of honey, 5 parts of an emulsion stabilizer and 6 parts of a thickening agent; the emulsion stabilizer comprises soluble soybean polysaccharide, butyl hydroxyanisole and fat-soluble rosemary extract in a volume ratio of 1:1.1:4, and the thickener comprises sodium caseinate, gellan gum and pachyman-pectin aqueous solution in a volume ratio of 4:1.0: 2;
the fat-soluble rosemary extract is prepared by drying fresh whole rosemary, crushing, sieving with a 50-mesh sieve to obtain rosemary powder, adding ethanol for soaking, standing at 30 ℃ for 12h, performing ultrasonic extraction for 2h, performing vacuum filtration, continuously extracting for 3 times, combining filtrates, and concentrating with a rotary evaporator at 40 ℃ for 30min to obtain a concentrated solution, namely the fat-soluble rosemary extract;
the pachyman-pectin aqueous solution is prepared by freeze drying Poria at-40 deg.C to obtain Poria dry powder, extracting with hot water for 2 times (5 min each time) under the assistance of ultrasound, centrifuging, and collecting supernatant to obtain pachyman-pectin aqueous solution;
the coconut milk beverage is prepared by adopting the following preparation method:
s1, preparing coconut milk: cleaning fresh coconut meat, cutting into pieces, adding 10 deg.C water, squeezing, sieving with 500 mesh sieve, and collecting milky white liquid as coconut milk;
s2, fermenting coconut pulp: inoculating a mixed microbial inoculum into the coconut milk, wherein the inoculation amount is 0.8 percent of the volume of the coconut milk, and performing heat preservation fermentation at 40 ℃ for 24 hours to obtain the coconut milk fermented milk, the mixed microbial inoculum is lactobacillus plantarum and bifidobacterium lactis BB-12 in a mass ratio of 1:3, and the colony number of the lactobacillus plantarum is 1 multiplied by 106cfu/mL, the number of colonies of Bifidobacterium lactis BB-12 was 1X 108cfu/mL；
S3, blending: mixing the coconut milk fermented milk, polydextrose, crystalline fructose, honey, an emulsion stabilizer and a thickening agent, and fully and uniformly stirring to obtain a mixed solution;
s4, homogenizing: and (3) homogenizing the mixed solution, wherein the homogenizing is carried out for three times, the first time is 35MPa for 3min, the second time is 20MPa for 2min, the third time is 40MPa for 5min, the temperature is 50 ℃, the pH is adjusted to 3, and filling and sterilizing are carried out to obtain the coconut milk beverage.
Example 5
The coconut milk beverage comprises the following raw materials in parts by weight: 100 parts of coconut milk fermented milk, 9 parts of polydextrose, 8 parts of crystalline fructose, 8 parts of honey, 5 parts of an emulsion stabilizer and 6 parts of a thickening agent; the emulsion stabilizer comprises soluble soybean polysaccharide, butyl hydroxyanisole and fat-soluble rosemary extract in a volume ratio of 1:1.1:4, and the thickener comprises sodium caseinate, gellan gum and pachyman-pectin aqueous solution in a volume ratio of 4:1.0: 2;
the fat-soluble rosemary extract is prepared by drying fresh whole rosemary, crushing, sieving with a 50-mesh sieve to obtain rosemary powder, adding ethanol for soaking, standing at 30 ℃ for 12h, performing ultrasonic extraction for 2h, performing vacuum filtration, continuously extracting for 3 times, combining filtrates, and concentrating at 40 ℃ for 50min by using a rotary evaporator to obtain a concentrated solution, namely the fat-soluble rosemary extract;
the pachyman-pectin aqueous solution is prepared by freeze drying Poria at-40 deg.C to obtain Poria dry powder, extracting with hot water for 2 times (5 min each time) under the assistance of ultrasound, centrifuging, and collecting supernatant to obtain pachyman-pectin aqueous solution;
the coconut milk beverage is prepared by adopting the following preparation method:
s1, preparing coconut milk: cleaning fresh coconut meat, cutting into pieces, adding water of 20 deg.C, juicing, sieving with 1000 mesh sieve, and collecting milky white liquid as coconut milk;
s2, fermenting coconut pulp: inoculating a mixed microbial inoculum into the coconut milk, wherein the inoculation amount is 1.5 percent of the volume of the coconut milk, and performing heat preservation fermentation at 50 ℃ for 48 hours to obtain the coconut milk fermented milk, the mixed microbial inoculum comprises lactobacillus plantarum and bifidobacterium lactis BB-12 in a mass ratio of 1:5, and the colony number of the lactobacillus plantarum is 1 multiplied by 108cfu/mL, the number of colonies of Bifidobacterium lactis BB-12 was 1X 1010cfu/mL；
S3, blending: mixing the coconut milk fermented milk, polydextrose, crystalline fructose, honey, an emulsion stabilizer and a thickening agent, and fully and uniformly stirring to obtain a mixed solution;
s4, homogenizing: and (3) homogenizing the mixed solution, wherein the homogenizing is carried out for three times, the first time is carried out under the pressure of 45MPa for 8min, the second time is carried out under the pressure of 30MPa for 4min, the third time is carried out under the pressure of 50MPa for 10min, the temperature is 60 ℃, the pH is adjusted to 5, and filling and sterilizing are carried out to obtain the coconut milk beverage.
Comparative example 1
The comparative example differs from example 3 in that a coconut milk beverage comprises the following raw materials in parts by weight: 50 parts of coconut milk fermented milk, 5 parts of polydextrose, 15 parts of crystalline fructose, 12 parts of honey, 10 parts of an emulsion stabilizer and 15 parts of a thickening agent.
Comparative example 2
The difference between the comparative example and the example 3 is that the volume ratio of the emulsion stabilizer is 1:0.5:1, and the emulsion stabilizer comprises soluble soybean polysaccharide, butyl hydroxyanisole and fat-soluble rosemary extract.
Comparative example 3
This comparative example differs from example 3 in that the fat-soluble rosemary extract was replaced with an equal amount of vitamin C in the emulsion stabilizer.
Comparative example 4
This comparative example differs from example 3 in that the aqueous pachyman-pectin solution in the thickener was replaced with an equal amount of aqueous pectin solution.
First, performance test
1. Determination of precipitation Rate
Accurately weighing 10mL of the product, injecting into a centrifuge tube, centrifuging for 10min at a speed of 3000rpm, accurately weighing the mass of the precipitate, and calculating the precipitation rate according to the following formula:
precipitation rate/(%) (% by mass of precipitate/mass of product) x 100
2. Measurement of HLB value
The water-oil balance HLB value of the coconut milk beverage is measured by a Griffin method, and is calculated according to the following formula:
hydrophilic property of hydrophilic group/water repellency of water repellent × 100
The test results are given in the following table:
| precipitation Rate (%) | HLB value | |
| Example 1 | 0.42 | 11.12 |
| Example 2 | 0.40 | 10.10 |
| Example 3 | 0.36 | 10.05 |
| Example 4 | 0.39 | 10.68 |
| Example 5 | 0.43 | 11.08 |
| Comparative example 1 | 0.64 | 8.65 |
| Comparative example 2 | 0.52 | 7.26 |
| Comparative example 3 | 0.69 | 6.39 |
| Comparative example 4 | 0.72 | 6.24 |
As can be seen from the above table, the upper floating layer precipitation rate of the coconut milk product of the example group is 0.36-0.43%, wherein the best effect is achieved in example 3; the HLB is also in the range of about 10, so that better water-oil balance is achieved, and compared with the comparative example 1, the ratio of the components of the coconut milk powder disclosed by the invention ensures that a coconut milk product is more stable, an interface film with stronger acting force is formed in oil-water two-phase quality safety supervision, and a large number of emulsifier molecules are adsorbed, so that the film density is increased, and the coconut milk is in a stable state and is not easy to precipitate; compared with comparative examples 2 and 3, the raw materials and the proportion of the emulsion stabilizer can promote the dispersion of liquid in the liquid, have a stabilizing effect on foam in the aqueous solution, and enable coconut milk to form firm aerosol colloid, thereby improving the porosity of the product, reducing the surface tension of the aqueous solution, and enabling the liquid to be rapidly diffused to the whole surface, thereby stabilizing the coconut milk; compared with the comparative example 4, the special thickening agent can stabilize and disperse the protein in the coconut milk beverage, and the pachyman-pectin aqueous solution can exert emulsification effect, and the emulsification effect is less influenced by the pH value and the temperature, so that the physical property or the form in the coconut milk beverage can be improved and stabilized, the viscosity can be increased, and the sticky, smooth and palatable mouthfeel can be given to the coconut milk beverage.
Second, sensory evaluation
100 healthy subjects are selected, aged from 16 to 80 years and randomly divided into 10 groups, and the state, the taste, the smell and the color of the selected subjects are evaluated by respectively trying examples 1 to 5 and comparative examples 1 to 4 and purchasing the coconut milk beverage from Tokyo brand, and the evaluation criteria are as follows:
the sensory evaluation results were as follows:
the coconut milk beverage prepared by the invention has the advantages of fine tissue, uniformity, no layering, fresh and cool taste, no pasty mouthfeel, faint scent of coconut, and clear and milky color.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A coconut milk beverage is characterized in that: the feed comprises the following raw materials in parts by weight: 60-150 parts of coconut milk fermented milk, 8-10 parts of polydextrose, 5-12 parts of crystalline fructose, 5-10 parts of honey, 2-8 parts of an emulsion stabilizer and 3-10 parts of a thickening agent, wherein the emulsion stabilizer is soluble soybean polysaccharide, butyl hydroxy anisole and a fat-soluble rosemary extract, and the thickening agent is sodium caseinate, gellan gum and pachyman-pectin aqueous solution.
2. The coconut milk beverage as recited in claim 1 wherein: the feed comprises the following raw materials in parts by weight: 100 parts of coconut milk fermented milk, 9 parts of polydextrose, 8 parts of crystalline fructose, 8 parts of honey, 5 parts of an emulsion stabilizer and 6 parts of a thickening agent.
3. A coconut milk beverage as claimed in claim 1 or 2 wherein: the emulsion stabilizer comprises soluble soybean polysaccharide, butyl hydroxyanisole and fat-soluble rosemary extract in a volume ratio of 1: 0.8-1.5: 3-5.
4. A coconut milk beverage as claimed in claim 1 or 2 wherein: the thickening agent is sodium caseinate, gellan gum and pachyman-pectin aqueous solution with the volume ratio of 3-5: 0.5-1.6: 1-3.
5. The coconut milk beverage as recited in claim 1 wherein: the fat-soluble rosemary extract is prepared by drying fresh whole rosemary, crushing, sieving with a 40-60-mesh sieve to obtain rosemary powder, adding ethanol for soaking, standing for 10-15 h at 20-40 ℃, performing ultrasonic extraction for 1-3 h, performing vacuum filtration, continuously extracting for 2-4 times, combining filtrates, and concentrating for 30-50 min at 30-50 ℃ by using a rotary evaporator to obtain a concentrated solution, namely the fat-soluble rosemary extract.
6. The coconut milk beverage as recited in claim 1 wherein: the pachyman-pectin aqueous solution is prepared by freeze-drying Poria to obtain dry Poria powder, extracting the dry Poria powder with hot water for 1-3 times with the assistance of ultrasound, each time for 4-6 min, centrifuging, and collecting supernatant.
7. The coconut milk beverage as recited in claim 6 wherein: the temperature of the freeze drying is-30 to-50 ℃, the pressure is 10 to 13Pa, and the time is 12 to 20 hours; the ultrasonic power is 300-500W, and the ratio g/mL of the poria cocos dry powder to water is 1: 10-50.
8. The method of claim 1, wherein the coconut milk beverage is prepared by: the method comprises the following steps:
s1, preparing coconut milk: cleaning fresh coconut meat, cutting into blocks, adding water at 10-20 ℃ for juicing, sieving with a 500-1000-mesh sieve, and taking the filtered milky white liquid as coconut milk;
s2, fermenting coconut pulp: inoculating a mixed microbial inoculum into the coconut milk, wherein the inoculation amount is 0.8-1.5% of the volume of the coconut milk, and performing heat preservation fermentation at 40-50 ℃ for 24-48 h to obtain coconut milk fermented milk, wherein the mixed microbial inoculum is lactobacillus plantarum and bifidobacterium lactis BB-12 in a mass ratio of 1: 3-5;
s3, blending: mixing the coconut milk fermented milk, polydextrose, crystalline fructose, honey, an emulsion stabilizer and a thickening agent, and fully and uniformly stirring to obtain a mixed solution;
s4, homogenizing: homogenizing the mixed solution, adjusting pH to 3-5, bottling, and sterilizing to obtain coconut milk beverage.
9. The method of claim 1, wherein the coconut milk beverage is prepared by: the colony number of the lactobacillus plantarum is 1 multiplied by 106～108cfu/mL, the number of colonies of Bifidobacterium lactis BB-12 was 1X 108～1010cfu/mL。
10. The method of claim 1, wherein the coconut milk beverage is prepared by: the homogenization is carried out for three times, wherein the first time of homogenization is carried out at 35-45 MPa for 3-8 min, the second time of homogenization is carried out at 20-30 MPa for 2-4 min, the third time of homogenization is carried out at 40-50 MPa for 5-10 min, and the temperature is 50-60 ℃.
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