CN1349770A - Mixed fruit coconut milk beverage and its production process - Google Patents
Mixed fruit coconut milk beverage and its production process Download PDFInfo
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- CN1349770A CN1349770A CN 01135092 CN01135092A CN1349770A CN 1349770 A CN1349770 A CN 1349770A CN 01135092 CN01135092 CN 01135092 CN 01135092 A CN01135092 A CN 01135092A CN 1349770 A CN1349770 A CN 1349770A
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Abstract
The invention relates to a mixed fruit cocoanut juice beverage and its production method. Said beverage contains (wt%) 95-5% of fruit juice and/or fruit raw pump, 4-93% of cocoanut milk or cocoanut paste, 0.1-3.0% of high ester pestin, 0-85% of water, 0-0.7% of souring agent and 0-0.5% of buffer agent. It possesses unique fruit flavour, complete nutrients, good taste, high-grade quality and long storage time.
Description
Technical field
The present invention relates to a kind of mixed type fruit syrup beverage, particularly relate to a kind of mixed fruit coconut milk beverage and manufacture method thereof.
Technical background
At present, drink variety is various on the market, fruit syrup type beverage especially, and different because of fruit variety difference taste, majority is the natural water fruit juice beverage of single type taste.Improve constantly the reinforcement of realizing with nutrition along with people's living standard and material and culture level, great variety takes place in beverage consumption market, the consumer growing the time, more trends towards the novel mixing water fruit juice beverage of natural genuineness and comprehensive nutrition type to beverage on taste.Coconut milk beverage is with its unique flavor, and advantage such as nutritious obtains the acceptance of most consumers on beverage market.And fruit syrup has won consumer's favor equally with distinctive nutritional characteristic of its fruit and tempting taste.But owing to be rich in the protein composition in the coconut milk, under the sour environment of fruit juice, very easily precipitate, thereby the mouthfeel and the local flavor of beverage have been destroyed, this has brought a technical difficult problem with regard to the combination of giving coconut milk and fruit syrup, local flavor has limited the development of coconut milk and fruit juice mixed beverage product on taste and nutrition arrangement, the current coconut milk beverage that still keeps the single taste of coconut milk.
Chinese patent publication number CN1104063A discloses a kind of coconut and passionflower juice, and it is coconut milk beverage and dahlia fruit juice to be mixed with 1: 1 form mixed beverage.Chinese patent publication number CN1096179A discloses a kind of natural mango coconut juice, and this beverage contains natural mango juice, coconut milk and white granulated sugar.Natural mango juice, is made in 100 ℃ of enzymolysis in the presence of carboxymethyl cellulose behind defibrination by fresh mango meat, and again with the coconut milk that contains carboxymethyl cellulose, the white granulated sugar homogeneous that is mixed forms.
Summary of the invention
The objective of the invention is to overcome the above-mentioned key issue that exists, satisfy beverage consumption market mixed type fruit syrup beverage is increased needs day by day, through long-term market research, develop to have and make simply, excellent quality, long shelf-life has both a kind of novel mixed fruit coconut milk beverage and the manufacture method thereof of unique fruit-like flavour of coconut milk and fruit syrup and comprehensive nutrition.
A kind of mixed fruit coconut milk beverage provided by the invention comprises:
Fruit syrup and/or fruit magma 95-5% (weight)
Coconut milk or coconut albumen juice 4-93% (weight)
High-ester pectin 0.1-3.0% (weight)
Water 0-85% (weight)
Acid 0-0.7% (weight)
Buffer 0-0.5% (weight) a kind of mixed fruit coconut milk beverage provided by the invention preferably comprises:
Fruit syrup and/or fruit magma 80-20% (weight)
Coconut milk or coconut albumen juice 15-70% (weight)
High-ester pectin 0.3-2.0% (weight)
Water 0-60% (weight)
Acid 0-0.7% (weight)
Buffer 0-0.5% (weight)
In mixed fruit coconut milk beverage provided by the invention, described fruit syrup and/or fruit magma are meant that fresh fruit newly presses Normal juice magma, or the magma of grinding by fresh fruit pulp and water, also can add water and be deployed into Normal juice or magma, also commercially available fruit juice or magma by natural fruit juice concentrate or natural water fruit juice powder.Described fruit syrup and/or fruit magma are Normal juice or magma or its concentrate or the former powder of fruit syrup of apple, banana, orange, lichee, mango, peach, pineapple, strawberry, "Hami" melon, Kiwi berry, grape, passionflower, apricot, cherry, hawthorn etc., be preferably apple, orange, banana, pears, fruit juice or thickened pulp or fruit syrup powder such as peach, pineapple, strawberry.Described fruit syrup or magma content in mixed fruit coconut milk beverage is 95-5% (weight), and high-quality is 80-20% (weight).The use of can using separately or be mixed more than two kinds of these fruit syrup or magma, mixed ratio can be decided by the market demand, does not have strict boundary, can use any ratio.
Described coconut milk or coconut albumen juice are natural coconut Normal juice or magma, also can be mixed with coconut milk or coconut albumen juice by coconut powder and water.Coconut milk with the white flesh (shredded coconut stuffing) of coconut, joins defibrination in the hot water as the ratio in 1: 1 usually, the bright coconut Normal juice slurry that obtains after the centrifugation, and in this white milk, coconut milk content is generally 37.5%, and its pH value is about 6.5-7.When the pH value of coconut milk drops near the isoelectric point (pH value is 4-5), precipitation takes place easily and solidify.This coconut milk or the coconut albumen juice consumption in beverage is 4-93% (weight), is preferably 15-70% (weight).
Described high-ester pectin is commercially available esterification degree greater than 50% high-ester pectin, natural high-ester pectin can combine by static (polarity) with protein surface, having solved the unstability of protein under acid condition effectively promptly easily precipitates or freezing problem, thereby the coconut milk that contains protein can be mixed with natural water fruit juice or fruit slurry, develop a series of mixed type fruit coconut milk beverages that have both fruit syrup and coconut milk peculiar flavour and full nutrition composition.High-ester pectin content in beverage is generally 0.1-3.0% (weight), is preferably 0.3-2.0% (weight), more preferably 0.3-1.0% (weight).
Described high-ester pectin can also be according to mixed type fruit coconut milk beverage kind difference, with other stabilizing agent and emulsifying agent such as mono-fatty acid glyceride, and the use that is mixed in right amount of sucrose fatty ester, carboxymethyl cellulose, alginate etc.
Described water if desired, can add suitable quantity of water, and this will be according to the requirement of beverage products, the enrichment of raw water fruit juice or powder, and the difference of various fruit syrup and taste and decide.Usually scope is 0-80% (weight), is preferably 0-60% (weight), if when for example using fresh coconut powder to prepare coconut milk, then the moisture consumption is just big; If use inspissated juice, to add a certain amount of water in order to be mixed with original fruit juice; And the bright juice concentration of new press for extracting juice of some fruit is very high, need add certain water gaging in order to regulate taste; Bright juice concentration of some new press for extracting juice fruit and taste just are being fit to the beverage requirement, then do not need to add entry or the like.
If desired, can add acid and regulate acidity, for example 0.1-0.7% acidity scope is about to its pH value and transfers to the 3-7 scope, and preferred acidity scope is 0.3-0.5%, and pH value is 3.5-4.5, and it is fixed to come with used fruit syrup kind.Also can be adjusted within the above-mentioned scope with the former tart flavour of the organic acid that fruit syrup itself contains.Described acid is citric acid or malic acid etc., and other organic acid is not as long as can have a negative impact and can use this beverage system, and its consumption is generally 0-0.7% (weight).
If desired, can add buffer salt such as natrium citricum, it is constant that the pH value of beverage system is stablized, and guarantees that beverage quality is more stable, do not produce precipitation, and its consumption is generally 0-0.5% (weight), is preferably 0-0.2% (weight).
The manufacture method of a kind of mixed fruit coconut milk beverage provided by the invention comprises the following steps:
1. high-ester pectin is dissolved in coconut milk and/or the coconut albumen juice by described weight ratio, and stirs; Processing then homogenizes.
2. fruit syrup or fruit magma are joined in the coconut milk of handling that homogenizes in the step 1 by described weight ratio and mix.
3. with the compound of step 2 or with the compound that acid and buffer are adjusted the step 2 of pH value within the 3-7 scope processing that homogenizes.
4. step 3 is carried out sterilization treatment through the material of handling that homogenizes, and can becomes beverage products.In the manufacture method according to a kind of mixed fruit coconut milk beverage provided by the invention, be meant the weight percent content of each component in above-mentioned mixed fruit coconut milk beverage in the described step 1 and 2 by described weight ratio.Homogenizing in the described step 1 handled usually at 70-90 ℃, is preferably 70-80 ℃, and pressure is 10.0MPa-25.0MPa, is preferably the 15.0-20.0MPa processing that homogenizes.
Homogenizing in the described step 4 handled usually at normal temperatures, in 5.0-20.0MPa, is preferably the processing that homogenizes under the 10.0-20.0MPa pressure.
Described sterilization 90-105 ℃ within 1 minute, be preferably 35-45 and carry out sterilization treatment second.The commercially available filling apparatus of the general employing of described can needs can to become not isometric mixed fruit coconut milk beverage product according to the beverage products specification.Mixed fruit coconut milk beverage provided by the invention has both the fruit-like flavour and the comprehensive nutrition of coconut milk and fruit syrup uniqueness, mouthfeel is good, excellent quality, long shelf-life, make simple mixed type fruit coconut milk beverage of new generation, extensively be fit to the various consumers needs growing to beverage, market holds broadness.
Preferred embodiment
The present invention further specifies the present invention with the following example, but protection scope of the present invention is not limited to embodiment.
Embodiment 1
3 kilograms of high-ester pectins are joined in the mixer that is provided with agitating device that 50 kilograms of new fresh cocoanut juices are housed fully mix; Under 70-90 ℃ of temperature, processing homogenizes under 15.0-20.0MPa pressure then.Again 980 kilograms fresh cider is joined in the coconut milk material of handling through homogenizing, and mix.After this add pH value that 2.5-3.0 kilogram citric acid regulates this mixed liquor less than 4, add 0.2 kilogram of natrium citricum again and make ph value of mixture more stable.At normal temperatures, in the processing that homogenizes again of 10.0-20.0MPa pressure, carried out sterilization treatment 1 minute then under 90-105 ℃ of temperature, obtain mixing the apple coconut milk beverage, can becomes beverage products again.
Embodiment 2
The manufacturing step of embodiment 2 is identical with embodiment 1, and difference is to use apple concentrate and water to be made into cider earlier, and embodiment 2 is listed in its each amounts of components such as the table 1.
Embodiment 3
4 kilograms of high-ester pectins are joined in the mixer that has agitating device that 100 kilograms of new fresh cocoanut juices are housed fully mix; Under 70-90 ℃ of temperature, the processing that homogenizes under 15.0-20.0MPa pressure joins 950 kilograms of fresh pineapple juices in the coconut milk material of handling through homogenizing, and mixes then.Again at normal temperatures, the processing that under 10.0-20.0MPa pressure, homogenizes again.Carried out sterilization treatment 1 minute then under 90-105 ℃ of temperature, obtain mixing the pineapple coconut milk beverage, back can becomes beverage product.
Embodiment 4
The manufacturing step of embodiment 4 is identical with embodiment 3, and different be to use pineapple concentrated juice and water are mixed with pineapple juice earlier, and embodiment 4 is listed in its each amounts of components such as the table 1.
Embodiment 5
5 kilograms of high-ester pectins are joined in the mixer that is provided with agitating device that 50 kilograms of fresh cocoanut juices are housed fully mix; Under 70-90 ℃ of temperature, processing homogenizes under 15.0-20.0MPa pressure then.Again 100 kilograms of banana raw juices and 900 kilograms of ciders are joined in the coconut milk material of handling through homogenizing, and mix.After this add pH value that 2 kilograms of citric acids regulate this mixed liquor less than 4, add 0.2 kilogram of natrium citricum again and make ph value of mixture more stable; At normal temperatures, the processing that homogenizes again under 10.0-20.0MPa pressure was carried out sterilization treatment 1 minute then under 90-105 ℃ of temperature, obtain mixing the sweet apple coconut milk beverage, and can becomes beverage products again.
Table 1
| Component (kilogram) | Embodiment | ||||
| ??1 | ??2 | ??3 | ??4 | ??5 | |
| Fresh cocoanut juice succus pomorum AJC fresh pineapple juice pineapple concentrated juice banana raw juice high-ester pectin water citric acid natrium citricum | ??50 ??980 ? ? ? ? ??3 ? ??2.5-3.0 ??0.2 | ??50 ? ??152 ? ? ? ??3 ??728 ??2.5-3.0 ??0.2 | ??100 ? ? ??950 ? ? ??4 | ??100 ? ? ? ??181 ? ??4 ??769 | ??50 ??900 ? ? ? ??100 ??5 ? ??2 ??0.2 |
Claims (10)
1, a kind of mixed fruit coconut milk beverage is characterized in that this beverage comprises:
Fruit syrup and/or fruit magma 95-5% (weight)
Coconut milk or coconut albumen juice 4-93% (weight)
High-ester pectin 0.1-3.0% (weight)
Water 0-85% (weight)
Acid 0-0.7% (weight)
Buffer 0-0.5% (weight)
2, a kind of mixed fruit coconut milk beverage is characterized in that this beverage comprises:
Fruit syrup and/or fruit magma 80-20% (weight)
Coconut milk or coconut albumen juice 15-70% (weight)
High-ester pectin 0.3-2.0% (weight)
Water 0-60% (weight)
Acid 0-0.7% (weight)
Buffer 0-0.5% (weight)
3,, it is characterized in that described fruit syrup and/or fruit magma are the Normal juice or the magma of apple, banana, orange, lichee, mango, peach, pineapple, strawberry, "Hami" melon, Kiwi berry, grape, passionflower, apricot, cherry according to the mixed fruit coconut milk beverage of claim 1 or 2; Described coconut milk or coconut albumen juice are natural fresh cocoanut juice or the coconut milk that is mixed with coconut powder; Described high-ester pectin is an esterification degree greater than 50% high-ester pectin; Described acid is citric acid or malic acid; Described buffer is a natrium citricum.
4,, it is characterized in that the consumption of described high-ester pectin is: 0.3-1.0% (weight) according to the mixed fruit coconut milk beverage of claim 1 or 2.
5, a kind of manufacture method of mixed fruit coconut milk beverage comprises the following steps:
1.. high-ester pectin is dissolved in coconut milk and/or the coconut albumen juice by described weight ratio, and stirs; Processing then homogenizes;
2.. fruit syrup or fruit magma joined in the step 1 by described weight ratio in the coconut milk material of handling that homogenizes, mix;
3. with the compound of step 2 or with the compound that acid and buffer are adjusted the step 2 of pH value within the 3-7 scope processing that homogenizes.
4. step 3 is carried out sterilization treatment through the material of handling that homogenizes, and can becomes beverage products.
6, according to the manufacture method of the mixed fruit coconut milk beverage of claim 4, it is characterized in that homogenizing in the described step 1 that to handle be under 70-90 ℃ of temperature, pressure is the processing that homogenizes under the 10.0-25.0Mpa.
7, according to the manufacture method of the mixed fruit coconut milk beverage of claim 5, it is characterized in that describedly homogenizing that to handle be under 70-80 ℃ of temperature, processing homogenizes under the 15.0-20.0MPa pressure.
8, according to the manufacture method of the blended fruit juice coconut milk beverage of claim 4, it is characterized in that it is at normal temperatures that homogenizing in the described step 3 handled, processing homogenizes under 5.0-20.0MPa pressure.
9,, it is characterized in that the described pressure of handling that homogenizes is 10.0-20.0MPa according to the manufacture method of the mixed fruit coconut milk beverage of claim 7.
10,, it is characterized in that described sterilization treatment under 90-105 ℃ of temperature, carried out sterilization treatment in 1 minute according to the manufacture method of the mixed fruit coconut milk beverage of claim 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01135092 CN1349770A (en) | 2001-11-27 | 2001-11-27 | Mixed fruit coconut milk beverage and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01135092 CN1349770A (en) | 2001-11-27 | 2001-11-27 | Mixed fruit coconut milk beverage and its production process |
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| CN1349770A true CN1349770A (en) | 2002-05-22 |
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| CN 01135092 Pending CN1349770A (en) | 2001-11-27 | 2001-11-27 | Mixed fruit coconut milk beverage and its production process |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411477B (en) * | 2007-10-18 | 2012-08-01 | 张清 | Method and product for inhibiting or delaying absorption of food components in intestines and stomach |
| CN101390638B (en) * | 2008-11-18 | 2012-09-05 | 熊旭华 | Coconut milk tea and preparation method thereof |
| CN102987481A (en) * | 2012-11-28 | 2013-03-27 | 河南仰韶奶业有限责任公司 | Preparation method of apricot fruit juice drink |
| CN103844310A (en) * | 2014-02-28 | 2014-06-11 | 曾杰 | Coconut beverage and preparation method thereof |
| CN103989215A (en) * | 2014-04-16 | 2014-08-20 | 安徽省池州市世荣隆康食品厂 | Refreshing coconut milk |
| CN105314135A (en) * | 2014-06-16 | 2016-02-10 | 克罗内斯股份公司 | Method and device for filling a container with a filling product |
| CN107279365A (en) * | 2017-07-04 | 2017-10-24 | 福建达利食品科技有限公司 | A kind of green plum green tea |
| CN107568545A (en) * | 2016-07-04 | 2018-01-12 | 唐国华 | A kind of production method of Chinese cassia tree coconut powder beverage granules |
| CN107950824A (en) * | 2017-12-05 | 2018-04-24 | 岑溪市金特澳洲坚果发展中心 | Arousing brain, raising spirit coconut milk |
| CN110419654A (en) * | 2019-09-11 | 2019-11-08 | 新乡市及时雨饮品股份有限公司 | A kind of compound juice beverage and its production technology |
| CN114431369A (en) * | 2020-10-30 | 2022-05-06 | 北京汇源饮料食品集团有限公司 | Sugar-reducing peach compound juice and preparation method thereof |
| CN114431370A (en) * | 2020-10-30 | 2022-05-06 | 北京汇源饮料食品集团有限公司 | Sugar-reducing mango composite juice and preparation method thereof |
| CN114431368A (en) * | 2020-10-30 | 2022-05-06 | 北京汇源饮料食品集团有限公司 | Sugar-reducing orange compound juice and preparation method thereof |
-
2001
- 2001-11-27 CN CN 01135092 patent/CN1349770A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411477B (en) * | 2007-10-18 | 2012-08-01 | 张清 | Method and product for inhibiting or delaying absorption of food components in intestines and stomach |
| CN101390638B (en) * | 2008-11-18 | 2012-09-05 | 熊旭华 | Coconut milk tea and preparation method thereof |
| CN102987481A (en) * | 2012-11-28 | 2013-03-27 | 河南仰韶奶业有限责任公司 | Preparation method of apricot fruit juice drink |
| CN102987481B (en) * | 2012-11-28 | 2014-04-23 | 河南仰韶奶业有限责任公司 | Preparation method of apricot fruit juice drink |
| CN103844310A (en) * | 2014-02-28 | 2014-06-11 | 曾杰 | Coconut beverage and preparation method thereof |
| CN103989215A (en) * | 2014-04-16 | 2014-08-20 | 安徽省池州市世荣隆康食品厂 | Refreshing coconut milk |
| CN103989215B (en) * | 2014-04-16 | 2015-06-10 | 安徽省池州市世荣隆康食品厂 | Refreshing coconut milk |
| CN105314135B (en) * | 2014-06-16 | 2019-01-11 | 克罗内斯股份公司 | With the method and apparatus of filling product filling container |
| CN105314135A (en) * | 2014-06-16 | 2016-02-10 | 克罗内斯股份公司 | Method and device for filling a container with a filling product |
| CN107568545A (en) * | 2016-07-04 | 2018-01-12 | 唐国华 | A kind of production method of Chinese cassia tree coconut powder beverage granules |
| CN107279365A (en) * | 2017-07-04 | 2017-10-24 | 福建达利食品科技有限公司 | A kind of green plum green tea |
| CN107950824A (en) * | 2017-12-05 | 2018-04-24 | 岑溪市金特澳洲坚果发展中心 | Arousing brain, raising spirit coconut milk |
| CN110419654A (en) * | 2019-09-11 | 2019-11-08 | 新乡市及时雨饮品股份有限公司 | A kind of compound juice beverage and its production technology |
| CN114431369A (en) * | 2020-10-30 | 2022-05-06 | 北京汇源饮料食品集团有限公司 | Sugar-reducing peach compound juice and preparation method thereof |
| CN114431370A (en) * | 2020-10-30 | 2022-05-06 | 北京汇源饮料食品集团有限公司 | Sugar-reducing mango composite juice and preparation method thereof |
| CN114431368A (en) * | 2020-10-30 | 2022-05-06 | 北京汇源饮料食品集团有限公司 | Sugar-reducing orange compound juice and preparation method thereof |
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