CN114041502B - Coconut milk beverage and preparation method thereof - Google Patents
Coconut milk beverage and preparation method thereof Download PDFInfo
- Publication number
- CN114041502B CN114041502B CN202111400938.9A CN202111400938A CN114041502B CN 114041502 B CN114041502 B CN 114041502B CN 202111400938 A CN202111400938 A CN 202111400938A CN 114041502 B CN114041502 B CN 114041502B
- Authority
- CN
- China
- Prior art keywords
- parts
- coconut milk
- coconut
- pachyman
- 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.)
- Active
Links
- 235000020197 coconut milk Nutrition 0.000 title claims abstract description 88
- 235000013361 beverage Nutrition 0.000 title claims abstract description 42
- 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 30
- 239000003381 stabilizer Substances 0.000 claims abstract description 30
- 239000002562 thickening agent Substances 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000015140 cultured milk Nutrition 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
- 235000013856 polydextrose Nutrition 0.000 claims abstract description 16
- 229940035035 polydextrose Drugs 0.000 claims abstract description 16
- 238000000265 homogenisation Methods 0.000 claims description 36
- 239000001814 pectin Substances 0.000 claims description 25
- 229920001277 pectin Polymers 0.000 claims description 25
- 229940092258 rosemary extract Drugs 0.000 claims description 24
- 235000020748 rosemary extract Nutrition 0.000 claims description 24
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 claims description 24
- 239000007864 aqueous solution Substances 0.000 claims description 23
- 239000000843 powder Substances 0.000 claims description 23
- 244000060011 Cocos nucifera Species 0.000 claims description 17
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 14
- 239000000243 solution Substances 0.000 claims description 13
- 238000007873 sieving Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 241000901050 Bifidobacterium animalis subsp. lactis Species 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
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 10
- 244000068988 Glycine max Species 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 9
- 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 9
- 238000004108 freeze drying Methods 0.000 claims description 9
- 150000004676 glycans Chemical class 0.000 claims description 9
- 229920001282 polysaccharide Polymers 0.000 claims description 9
- 239000005017 polysaccharide Substances 0.000 claims description 9
- 102000011632 Caseins Human genes 0.000 claims description 8
- 108010076119 Caseins Proteins 0.000 claims description 8
- 229920002148 Gellan gum Polymers 0.000 claims description 8
- 239000000216 gellan gum Substances 0.000 claims description 8
- 235000010492 gellan gum Nutrition 0.000 claims description 8
- 229940080237 sodium caseinate Drugs 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 239000000706 filtrate Substances 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 238000002791 soaking Methods 0.000 claims description 7
- 238000000967 suction filtration 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
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000002068 microbial inoculum Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 239000002002 slurry Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 4
- 244000197580 Poria cocos Species 0.000 claims description 3
- 235000008599 Poria cocos Nutrition 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 235000021568 protein beverage Nutrition 0.000 abstract description 4
- 230000006920 protein precipitation Effects 0.000 abstract description 3
- 238000000926 separation method Methods 0.000 abstract description 3
- 238000013329 compounding Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 12
- 239000003795 chemical substances by application Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 230000001804 emulsifying effect Effects 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000000087 stabilizing effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection 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
- 238000011156 evaluation Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000006260 foam Substances 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
- 238000012360 testing method Methods 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
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000020415 coconut juice Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 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
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000002054 inoculum Substances 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
- 230000027939 micturition Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 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
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- 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 emulsion stabilizer and 3-10 parts of thickener, and through compounding and scientific proportioning of the raw materials, the better emulsion stabilizer and thickener are selected, so that the problems of oil-water separation and protein precipitation of protein beverage are solved.
Description
Technical Field
The invention relates to the field of beverage processing, in particular 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 areas, is an important component next to natural rubber in the processing of tropical agricultural products at present, and plays an important role in the economic development of Hainan province. Contains rich sugar, fat, protein, vitamin, potassium, magnesium and other mineral substances and various microelements necessary for human body, has the effects of promoting urination, reducing swelling, enhancing strength, expanding blood volume, moistening skin, retaining youthful looks and the like, and has larger market demand. The coconut juice is the most common coconut beverage product, and is a novel vegetable protein beverage prepared by taking fresh coconut meat as a raw material, squeezing the coconut meat, emulsifying, blending, homogenizing, filling and sterilizing. The coconut beverage is an oil-in-water type protein beverage with higher fat content, and natural or processed coconut milk raw materials are easy to generate oil-water separation and protein precipitation, and the phenomena of unstable product quality and flavor are easy to form, so that the product quality is influenced. In addition, the natural coconut milk has higher fat content, and phenomena such as floating of a fat layer, flocculation of protein, precipitation, rancidity and deterioration and the like are easy to 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 solve the above problems.
The technical scheme of the invention is realized as follows: coconut milk beverage: the material 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 emulsion stabilizer and 3-10 parts of thickening agent, wherein the emulsion stabilizer is soluble soybean polysaccharide, butyl hydroxy anisole and 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 emulsion stabilizer and 6 parts of thickener.
Further, the volume ratio of the emulsion stabilizer is 1:0.8-1.5:3-5, namely the soluble soybean polysaccharide, the butyl hydroxy anisole and the fat-soluble rosemary extract.
Further, the thickener is sodium caseinate, gellan gum and pachyman-pectin aqueous solution with a volume ratio of 3-5:0.5-1.6:1-3.
Further, the fat-soluble rosemary extract is prepared by drying fresh rosemary whole herb, crushing, sieving with a 40-60 mesh sieve to obtain rosemary powder, soaking in ethanol, standing at 20-40 ℃ for 10-15 h, performing ultrasonic extraction for 1-3 h, performing vacuum suction filtration, continuously extracting for 2-4 times, combining the 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 obtained by freeze-drying poria cocos to obtain pachyman dry powder, extracting the pachyman dry powder for 1-3 times under the assistance of ultrasound, 4-6 min each time, and collecting supernatant after centrifugation to obtain pachyman-pectin aqueous solution; the temperature of freeze drying is-30 to-50 ℃, the pressure is 10-13 Pa, and the time is 12-20 hours; the ultrasonic power is 300-500W, and the ratio of the poria cocos dry powder to the water g/mL 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 10-20 ℃ water, squeezing juice, sieving with a 500-1000 mesh sieve, and taking the filtered milky white liquid to obtain coconut slurry;
s2, fermenting coconut milk: 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 for 24-48 hours at 40-50 ℃ to obtain coconut milk fermented milk, and the mixed microbial inoculum is lactobacillus plantarum and bifidobacterium lactis BB-12 with the mass ratio of 1:3-5;
s3, blending: mixing the coconut milk fermented milk, polydextrose, crystalline fructose, honey, an emulsion stabilizer and a thickener, and fully and uniformly stirring to obtain a mixed solution;
s4, homogenizing: homogenizing the above mixed solution, adjusting pH to 3-5, packaging, and sterilizing to obtain coconut milk beverage.
Further, the colony number of the lactobacillus plantarum is 1 multiplied by 10 6 ~10 8 cfu/mL, colony count of bifidobacterium lactis BB-12 of 1X 10 8 ~10 10 cfu/mL。
Further, the homogenization is divided into three times of homogenization, the primary homogenization pressure is 35-45 MPa, the time is 3-8 min, the secondary homogenization pressure is 20-30 MPa, the homogenization time is 2-4 min, the tertiary homogenization pressure is 40-50 MPa, the homogenization time is 5-10 min, the temperature is 50-60 ℃, the three times of homogenization are adopted, the particles after the homogenization in the first two stages are mainly prevented from mutually gathering, meanwhile, the effect of further crushing the particles is also achieved, the particles such as fat balls with too low homogenization temperature can be reagglomerated to form fat particles, the ideal effect cannot be achieved, and the activity of protein can be destroyed due to the 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, no layering, fresh taste and no paste taste, has faint scent coconut flavor, is clear and milky, is compounded by the raw materials, scientifically proportioned, and is good in selection of an emulsion stabilizer and a thickener, so that the problems of oil-water separation and protein precipitation of the protein beverage are solved, the raw materials and the proportioned ratio of the emulsion stabilizer can promote the dispersion of liquid in the liquid, the foam in the aqueous solution has a stabilizing effect, so that the coconut milk forms firm aerosol, the porosity of the product is improved, the surface tension of the aqueous solution is reduced, the liquid is rapidly diffused to all surfaces, the product is stabilized, the pachyman-pectin aqueous solution can play an emulsifying effect, the emulsifying effect is less influenced by the pH value and the temperature, and the physical property or the form in the coconut milk beverage are improved and stabilized, the viscosity is increased, and the taste of the coconut milk beverage is endowed with a sticky and smooth taste; the coconut milk beverage disclosed by the invention is stable in texture, is not easy to precipitate, achieves better water-oil balance, has an HLB (HLB) of about 10, and is a coconut milk beverage popular with the public.
Detailed Description
In order to better understand the technical content of the present invention, the following provides specific examples to further illustrate the present invention.
The experimental methods used in the embodiment of the invention are conventional methods unless otherwise specified.
Materials, reagents, and the like used in the examples of the present invention are commercially available unless otherwise specified.
Example 1
Coconut milk beverage: the material 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 emulsion stabilizer and 3 parts of thickening agent, wherein the volume ratio of the emulsion stabilizer is soluble soybean polysaccharide, butyl hydroxy anisole and fat-soluble rosemary extract of 1:0.8:3, and the thickening agent is sodium caseinate, gellan gum and pachyman-pectin water solution with the volume ratio of 3:0.5:1;
the fat-soluble rosemary extract is prepared by drying fresh rosemary whole herb, crushing, sieving with a 40-mesh sieve to obtain rosemary powder, adding ethanol for soaking, standing for 10 hours at 20 ℃, performing ultrasonic extraction for 1 hour, performing vacuum suction filtration, continuously extracting for 2 times, merging filtrate, and concentrating for 30 minutes at 30 ℃ by using a rotary evaporator to obtain concentrated solution, namely the fat-soluble rosemary extract;
the pachyman-pectin aqueous solution is prepared by freeze-drying Poria at-30deg.C to obtain pachyman dry powder, extracting pachyman dry powder with hot water for 1 time and 4min each time under the assistance of ultrasound, centrifuging, and collecting supernatant to obtain pachyman-pectin aqueous solution.
Example 2
Coconut milk beverage: the material 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 emulsion stabilizer and 3 parts of thickening agent, wherein the volume ratio of the emulsion stabilizer is soluble soybean polysaccharide, butyl hydroxy anisole and fat-soluble rosemary extract of 1:1.5:5, and the thickening agent is sodium caseinate, gellan gum and pachyman-pectin water solution with the volume ratio of 5:1.6:3;
the fat-soluble rosemary extract is prepared by drying fresh rosemary whole herb, crushing, sieving with a 60-mesh sieve to obtain rosemary powder, adding ethanol for soaking, standing for 15h at 40 ℃, performing ultrasonic extraction for 3h, performing vacuum suction filtration, continuously extracting for 4 times, merging filtrate, and concentrating with a rotary evaporator at 50 ℃ for 50min to obtain concentrated solution, namely the fat-soluble rosemary extract;
the pachyman-pectin aqueous solution is prepared by freeze-drying Poria at-50deg.C to obtain pachyman dry powder, extracting pachyman dry powder with hot water for 3 times under the assistance of ultrasound for 6min each time, 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 emulsion stabilizer and 6 parts of thickener; the emulsion stabilizer comprises soluble soybean polysaccharide, butyl hydroxy anisole 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 water solution in a volume ratio of 4:1.0:2;
the fat-soluble rosemary extract is prepared by drying fresh rosemary whole herb, crushing, sieving with a 50-mesh sieve to obtain rosemary powder, adding ethanol for soaking, standing for 12 hours at 30 ℃, performing ultrasonic extraction for 2 hours, performing vacuum suction filtration, continuously extracting for 3 times, merging filtrate, and concentrating for 40 minutes at 40 ℃ by using a rotary evaporator to obtain concentrated solution, namely the fat-soluble rosemary extract;
the pachyman-pectin aqueous solution is prepared by freeze-drying Poria at-40deg.C to obtain pachyman dry powder, extracting pachyman dry powder with hot water under the assistance of ultrasound for 2 times each for 5min, centrifuging, and collecting supernatant to obtain pachyman-pectin aqueous solution;
the following preparation methods are adopted in the above examples 1 to 3:
s1, preparing coconut milk: cleaning fresh coconut meat, cutting into pieces, adding 15 ℃ water, squeezing juice, sieving with a 800-mesh sieve, and taking the filtered milky white liquid to obtain coconut slurry;
s2, fermenting coconut milk: inoculating a mixed microbial inoculum into the coconut milk, wherein the inoculum size is 1.2% of the volume of the coconut milk, and carrying out heat preservation fermentation for 36h at 45 ℃ to obtain the coconut milk fermented milk, wherein the mixed microbial inoculum is lactobacillus plantarum and bifidobacterium lactis BB-12 with the mass ratio of 1:4, and the colony number of the lactobacillus plantarum is 1 multiplied by 10 7 cfu/mL, colony count of bifidobacterium lactis BB-12 of 1X 10 9 cfu/mL；
S3, blending: mixing the coconut milk fermented milk, polydextrose, crystalline fructose, honey, an emulsion stabilizer and a thickener, and fully and uniformly stirring to obtain a mixed solution;
s4, homogenizing: homogenizing the mixed solution, wherein the homogenization is divided into three times of homogenization, the first homogenization pressure is 35-45 MPa, the time is 3-8 min, the second homogenization pressure is 20-30 MPa, the homogenization time is 2-4 min, the third homogenization pressure is 40-50 MPa, the homogenization time is 5-10 min, the homogenization temperature is 55 ℃, the pH is adjusted to 3-5, and the coconut milk beverage is obtained through filling and sterilization.
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 emulsion stabilizer and 6 parts of thickener; the emulsion stabilizer comprises soluble soybean polysaccharide, butyl hydroxy anisole 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 water solution in a volume ratio of 4:1.0:2;
the fat-soluble rosemary extract is prepared by drying fresh rosemary whole herb, crushing, sieving with a 50-mesh sieve to obtain rosemary powder, adding ethanol for soaking, standing for 12 hours at 30 ℃, performing ultrasonic extraction for 2 hours, performing vacuum suction filtration, continuously extracting for 3 times, merging filtrate, and concentrating for 30 minutes at 40 ℃ by using a rotary evaporator to obtain concentrated solution, namely the fat-soluble rosemary extract;
the pachyman-pectin aqueous solution is prepared by freeze-drying Poria at-40deg.C to obtain pachyman dry powder, extracting pachyman dry powder with hot water under the assistance of ultrasound for 2 times each for 5min, centrifuging, and collecting supernatant to obtain pachyman-pectin aqueous solution;
the coconut milk beverage is prepared by the following preparation method:
s1, preparing coconut milk: cleaning fresh coconut meat, cutting into pieces, adding water at 10deg.C, squeezing juice, sieving with 500 mesh sieve, and collecting the milky white liquid after filtering to obtain coconut slurry;
s2, fermenting coconut milk: inoculating mixed bacterial agent into the coconut milk, wherein the inoculation amount is 0.8% of the volume of the coconut milk, and performing heat preservation fermentation for 24 hours at 40 ℃ to obtain coconut milk fermented milk, the mixed bacterial agent is lactobacillus plantarum and bifidobacterium lactis BB-12 with the mass ratio of 1:3, and the colony number of the lactobacillus plantarum is 1 multiplied by 10 6 cfu/mL, colony count of bifidobacterium lactis BB-12 of 1X 10 8 cfu/mL；
S3, blending: mixing the coconut milk fermented milk, polydextrose, crystalline fructose, honey, an emulsion stabilizer and a thickener, and fully and uniformly stirring to obtain a mixed solution;
s4, homogenizing: homogenizing the mixed solution, wherein the homogenization is divided into three times, the first homogenization pressure is 35MPa, the time is 3min, the second homogenization pressure is 20MPa, the homogenization time is 2min, the third homogenization pressure is 40MPa, the homogenization time is 5min, the temperature is 50 ℃, the pH is adjusted to 3, and the coconut milk beverage is obtained after filling and sterilization.
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 emulsion stabilizer and 6 parts of thickener; the emulsion stabilizer comprises soluble soybean polysaccharide, butyl hydroxy anisole 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 water solution in a volume ratio of 4:1.0:2;
the fat-soluble rosemary extract is prepared by drying fresh rosemary whole herb, crushing, sieving with a 50-mesh sieve to obtain rosemary powder, adding ethanol for soaking, standing for 12 hours at 30 ℃, performing ultrasonic extraction for 2 hours, performing vacuum suction filtration, continuously extracting for 3 times, merging filtrate, and concentrating for 50 minutes at 40 ℃ by using a rotary evaporator to obtain concentrated solution, namely the fat-soluble rosemary extract;
the pachyman-pectin aqueous solution is prepared by freeze-drying Poria at-40deg.C to obtain pachyman dry powder, extracting pachyman dry powder with hot water under the assistance of ultrasound for 2 times each for 5min, centrifuging, and collecting supernatant to obtain pachyman-pectin aqueous solution;
the coconut milk beverage is prepared by the following preparation method:
s1, preparing coconut milk: cleaning fresh coconut meat, cutting into pieces, adding water at 20deg.C, squeezing juice, sieving with 1000 mesh sieve, and collecting the milky white liquid after filtering to obtain coconut slurry;
s2, fermenting coconut milk: inoculating mixed bacterial agent into the coconut milk, wherein the inoculation amount is 1.5% of the volume of the coconut milk, and performing heat preservation fermentation for 48 hours at 50 ℃ to obtain coconut milk fermented milk, the mixed bacterial agent is lactobacillus plantarum and bifidobacterium lactis BB-12 with the mass ratio of 1:5, and the colony number of the lactobacillus plantarum is 1 multiplied by 10 8 cfu/mL, colony count of bifidobacterium lactis BB-12 of 1X 10 10 cfu/mL；
S3, blending: mixing the coconut milk fermented milk, polydextrose, crystalline fructose, honey, an emulsion stabilizer and a thickener, and fully and uniformly stirring to obtain a mixed solution;
s4, homogenizing: homogenizing the mixed solution, wherein the homogenization is divided into three times, the first homogenization pressure is 45MPa, the time is 8min, the second homogenization pressure is 30MPa, the homogenization time is 4min, the third homogenization pressure is 50MPa, the homogenization time is 10min, the temperature is 60 ℃, the pH is adjusted to 5, and the coconut milk beverage is obtained after filling and sterilization.
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 emulsion stabilizer and 15 parts of thickener.
Comparative example 2
The difference between this comparative example and example 3 is that the emulsion stabilizer volume ratio is 1:0.5:1 of soluble soybean polysaccharide, butyl hydroxy anisole, fat-soluble rosemary extract.
Comparative example 3
This comparative example differs from example 3 in that the fat-soluble rosemary extract in the emulsion stabilizer was replaced with an equivalent amount of vitamin C.
Comparative example 4
This comparative example differs from example 3 in that the pachyman-pectin aqueous solution in the thickener is replaced with an equal amount of pectin aqueous solution.
Performance testing
1. Determination of the precipitation Rate
Accurately weighing 10mL of the product, injecting the product 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/(%) = (mass of precipitate g/product mass) x 100
HLB value determination
The Griffin method is adopted to measure the water-oil balance HLB value in the coconut milk beverage, and the water-oil balance HLB value is calculated according to the following formula:
hydrophile of HLB value = hydrophile of hydrophilic group/hydrophile of hydrophobic agent x 100
The test results are shown in the following table:
as can be seen from the above table, the settling rate of the floating layer of the coconut milk products of the example group is 0.36-0.43%, wherein the best effect is achieved in example 3; HLB is also about 10, so that better water-oil balance is achieved, and compared with comparative example 1, the invention shows that the proportion of the components of the invention ensures that the coconut milk product is more stable, an interfacial film with stronger acting force is formed between oil-water phases, and a large amount of emulsifier molecules are adsorbed, so that the film density is increased, therefore, 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, thereby improving the porosity of the product, reducing the surface tension of the aqueous solution, and enabling the liquid to rapidly spread to all surfaces, thereby stabilizing the product; compared with comparative example 4, the thickener with the characteristics can stabilize and disperse the protein in the coconut milk beverage, and the pachyman-pectin aqueous solution can play an emulsifying role, and the emulsifying effect is less influenced by the pH value and the temperature, so that the physical property or the form in the coconut milk beverage is improved and stabilized, the viscosity is increased, and the sticky and smooth and palatable taste of the coconut milk beverage is endowed.
Sensory evaluation
100 healthy subjects were selected, aged 16 to 80 years, randomized into 10 groups, and examples 1 to 5, comparative examples 1 to 4, and coconut milk beverage purchased up to the brand were each tried, and evaluated for their status, mouthfeel, odor, and color, as follows:
the sensory evaluation results were as follows:
the coconut milk beverage prepared by the invention has fine and smooth tissue, is even and has no layering, fresh and cool in taste, has no paste taste, has faint scent coconut flavor, and is clear and milky.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, alternatives, and improvements that fall within the spirit and scope of the invention.
Claims (6)
1. A coconut milk beverage, characterized in that: the material 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 emulsion stabilizer and 3-10 parts of thickener, wherein the volume ratio of the emulsion stabilizer is 1:0.8-1.5:3-5 of soluble soybean polysaccharide, butyl hydroxy anisole and fat-soluble rosemary extract; the thickener is sodium caseinate, gellan gum and pachyman-pectin water solution with a volume ratio of 3-5:0.5-1.6:1-3; the fat-soluble rosemary extract is prepared by drying fresh rosemary whole herb, crushing, sieving with a 40-60 mesh sieve to obtain rosemary powder, adding ethanol for soaking, standing at 20-40 ℃ for 10-15 h, performing ultrasonic extraction for 1-3 h, performing vacuum suction filtration, continuously extracting for 2-4 times, merging filtrate, concentrating with a rotary evaporator at 30-50 ℃ for 30-50 min to obtain concentrated solution, namely the fat-soluble rosemary extract; the pachyman-pectin aqueous solution is prepared by freeze-drying Poria to obtain pachyman dry powder, extracting the pachyman dry powder with hot water for 1-3 times under the assistance of ultrasound for 4-6 min each time, and collecting supernatant after centrifugation.
2. A coconut milk beverage as recited in claim 1, wherein: the material 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 emulsion stabilizer and 6 parts of thickener.
3. A coconut milk beverage as recited in claim 1, wherein: the temperature of freeze drying is-30 to-50 ℃, the pressure is 10-13 Pa, and the time is 12-20 hours; the ultrasonic power is 300-500W, and the ratio of the poria cocos dry powder to the water g/mL is 1:10-50.
4. A method of preparing a coconut milk beverage as recited in claim 1, wherein: the method comprises the following steps:
s1, preparing coconut milk: cleaning fresh coconut meat, cutting into blocks, adding 10-20 ℃ water, squeezing juice, sieving with a 500-1000 mesh sieve, and taking the filtered milky white liquid to obtain coconut slurry;
s2, fermenting coconut milk: 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 for 24-48 hours at 40-50 ℃ to obtain coconut milk fermented milk, and the mixed microbial inoculum is lactobacillus plantarum and bifidobacterium lactis BB-12 with the mass ratio of 1:3-5;
s3, blending: mixing the coconut milk fermented milk, polydextrose, crystalline fructose, honey, an emulsion stabilizer and a thickener, and fully and uniformly stirring to obtain a mixed solution;
s4, homogenizing: homogenizing the above mixed solution, adjusting pH to 3-5, packaging, and sterilizing to obtain coconut milk beverage.
5. The method for preparing a coconut milk beverage of claim 4, wherein: the colony number of the lactobacillus plantarum is 1 multiplied by 10 6 ~10 8 cfu/mL, colony count of bifidobacterium lactis BB-12 of 1X 10 8 ~10 10 cfu/mL。
6. The method for preparing a coconut milk beverage of claim 4, wherein: the homogenization is divided into three times, wherein the first homogenization pressure is 35-45 MPa, the time is 3-8 min, the second homogenization pressure is 20-30 MPa, the homogenization time is 2-4 min, the third homogenization pressure is 40-50 MPa, the homogenization time is 5-10 min, and the temperature is 50-60 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111400938.9A CN114041502B (en) | 2021-11-24 | 2021-11-24 | Coconut milk beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111400938.9A CN114041502B (en) | 2021-11-24 | 2021-11-24 | Coconut milk beverage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114041502A CN114041502A (en) | 2022-02-15 |
| CN114041502B true CN114041502B (en) | 2023-10-27 |
Family
ID=80210609
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111400938.9A Active CN114041502B (en) | 2021-11-24 | 2021-11-24 | Coconut milk beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114041502B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036357A (en) * | 2016-05-26 | 2016-10-26 | 黄莹 | Preparation method of biological preservative |
| CN108219020A (en) * | 2016-12-13 | 2018-06-29 | 河南后羿实业集团有限公司 | A kind of extracting method of pachymaran |
| CN109463442A (en) * | 2018-11-27 | 2019-03-15 | 海南亚马逊食品有限公司 | A kind of fermentation coconut milk beverage and preparation method thereof |
| WO2021050759A2 (en) * | 2019-09-10 | 2021-03-18 | Perfect Day, Inc. | Compositions comprising subsets of milk lipids, and methods for producing the same |
| CN113115888A (en) * | 2019-12-30 | 2021-07-16 | 广东铭康香精香料有限公司 | Natural beverage clouding agent and preparation method thereof |
-
2021
- 2021-11-24 CN CN202111400938.9A patent/CN114041502B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036357A (en) * | 2016-05-26 | 2016-10-26 | 黄莹 | Preparation method of biological preservative |
| CN108219020A (en) * | 2016-12-13 | 2018-06-29 | 河南后羿实业集团有限公司 | A kind of extracting method of pachymaran |
| CN109463442A (en) * | 2018-11-27 | 2019-03-15 | 海南亚马逊食品有限公司 | A kind of fermentation coconut milk beverage and preparation method thereof |
| WO2021050759A2 (en) * | 2019-09-10 | 2021-03-18 | Perfect Day, Inc. | Compositions comprising subsets of milk lipids, and methods for producing the same |
| CN113115888A (en) * | 2019-12-30 | 2021-07-16 | 广东铭康香精香料有限公司 | Natural beverage clouding agent and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| Whey and soy proteins as wall materials for spray drying rosemary: Effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage;M.H. Grace et al;LWT-FoodScienceandTechnology;第149卷;第1-9页 * |
| 茯苓多糖抗氧化性研究;李燕凌 等;天然产物研究与开发;第24卷;第1126-1128页 * |
| 茯苓粗多糖的提取及开发前景展望;周建华 等;食品工业(第11期);第35-37页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114041502A (en) | 2022-02-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107509906A (en) | A kind of bitter buckwheat fruits and vegetables composite ferment powder and preparation method thereof | |
| KR100750283B1 (en) | A lotus-ice cream and he method of making it for health food | |
| CN108208186A (en) | A kind of probiotics fermention soya-bean milk and preparation method | |
| CN105145835B (en) | A kind of preparation method of mulberries selenium-rich lactic acid drink | |
| CN104957696B (en) | Production process of probiotic bacteria fermentation type beverage | |
| CN106261420A (en) | Beverage containing leaf of Moringa and processing method thereof and application | |
| CN105029572B (en) | A kind of black soya bean antioxidation polypeptide beverage and preparation method thereof | |
| CN108740699A (en) | A kind of Siraitia grosvenorii purple sweet potato puree and preparation method thereof | |
| CN114041502B (en) | Coconut milk beverage and preparation method thereof | |
| CN106901116A (en) | A kind of fermentation process of Amorphophallus rivieri beverage | |
| CN106858589A (en) | A kind of lycium ruthenicum compressing tablet and preparation method thereof | |
| KR100871049B1 (en) | Preparation method of microcapsule comprising glucosamine | |
| KR101136834B1 (en) | Process for preparing curd type fermented product of garlic | |
| KR102423419B1 (en) | Manufacturing method of liquid tea for relieving swell | |
| CN107927492A (en) | A kind of probiotics composite beverage and preparation method thereof | |
| CN104082410B (en) | A kind of downy grape collagen polypeptide Ca Yoghourt | |
| CN111296826A (en) | Modified black fungus superfine powder, cake, preparation method and application | |
| CN105441266B (en) | A kind of red hayberry wine and preparation method thereof | |
| CN109170731A (en) | A kind of Siraitia grosvenorii longan-jujube jam and preparation method thereof | |
| CN109198018A (en) | A kind of dark green tea sour milk beverage and preparation method thereof | |
| CN109511739A (en) | Acidified milk and preparation method thereof when a kind of low temperature rich in lactobacillus plantarum is long | |
| CN109221400A (en) | A kind of Siraitia grosvenorii fermented sour soybean milk and preparation method thereof | |
| CN115736146B (en) | Water chestnut juice and preparation method thereof | |
| CN107788525A (en) | A kind of toxin-expelling and face nourishing nutrient powder and preparation method thereof | |
| KR102029540B1 (en) | Whole soymilk composition and the preparation method thereof |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |