CN111743057A - A kind of additive-free coconut juice beverage and preparation method thereof - Google Patents

Abstract

The invention discloses an additive-free coconut milk beverage and a preparation method thereof. The coconut milk beverage is prepared according to the following components by weight: coconut milk 6%-50%, concentrated milk protein 1.0%-2.0%, 4.0%-7.0% of sucrose, 0.3-1.0% of trehalose, and the balance is water; specifically, the concentrated milk protein is added into water to dissolve, mixed with heated coconut milk, emulsified, added with sucrose and trehalose solution, and added with water After constant volume, it is homogenized once with a high-pressure homogenizer, sterilized by UHT, homogenized once again under aseptic conditions, and aseptically filled to make an additive-free coconut water beverage, the protein content of which is 1.0%-2.0%, the fat content is 1.0%-2.0%, and the The content is 2.0%‑3.5%.

Description

A kind of additive-free coconut juice beverage and preparation method thereof

technical field

The invention belongs to the field of food preparation, and relates to an additive-free coconut juice beverage and a preparation method thereof.

Background technique

70% of the fatty acid composition in coconut fat is medium and short-chain fatty acids represented by lauric acid, and medium and short-chain fatty acids are considered to be healthy fatty acids. Increasing the coconut fat content in coconut beverages can both enhance the coconut flavor of the beverage and increase its nutritional value. The fat content of coconut milk extracted from mature coconut meat is usually ten times that of its protein content. Due to the small proportion of fat, it is very easy to float. At present, all the fat-containing coconut milk (coconut milk) beverages circulating at room temperature on the market need to add food additives with emulsifying, thickening and stabilizing effects to prevent oil-water separation, fat floating, protein precipitation, etc.

At present, all the natural coconut water, reconstituted coconut water, coconut milk and other coconut flower-colored beverages with juice, coffee, cocoa powder and nuts on the market need to be added with emulsifying, thickening and stabilizing properties due to the high content of coconut fat. The functional food additives can only be made into beverages that can be circulated and stored at room temperature after being emulsified, homogenized and sterilized. These beverages usually use two or more of the following food additives, including: sodium caseinate (sodium caseinate), glycerol monostearate, mono, diglycerol fatty acid esters, sucrose fatty acid esters, polyglycerol Fatty acid ester, sodium stearoyl lactylate, sodium carboxymethyl cellulose, xanthan gum, gellan gum, etc.

Chinese patent document (Application No. 201710049107.9) discloses a zero-additive coconut milk and its preparation method, claiming to use raw materials: coconut milk 20%-30%, coconut water 6%-10%, white granulated sugar 15%-20% and more The amount of pure water, without adding any emulsifiers and preservatives, can be used to prepare original coconut water with simple processes and equipment. However, the patent document does not explain how to prevent the fat from separating and floating, so that the coconut water can be kept stable during storage.

SUMMARY OF THE INVENTION

The purpose of the present invention is to prepare a new additive-free coconut milk beverage, pursue the natural and original ecology of food, rely on concentrated milk protein with excellent emulsifying properties, and combine advanced food processing without using any food additives. The technical equipment and process can solve the problems of short shelf life, bad appearance, poor taste, and unstable coconut milk storage caused by fat separation and floating of fat-containing coconut juice beverages. Nutritional value of coconut water drink. The invention provides a coconut milk beverage, which comprises the following components by weight percentage: coconut milk 6%-50%, concentrated milk protein 1.0%-2.0%, sucrose 4.0%-8.0%, trehalose 0.3-1.0%, The remainder is water.

Wherein, the sucrose is selected from any one or more of white granulated sugar, brown granulated sugar, brown granulated sugar, soft white sugar, monocrystalline rock sugar, polycrystalline rock sugar, brown sugar, brown sugar, borneol, sugar cube, icing sugar, liquid syrup, etc.

Further preferably, the coconut water beverage comprises the following components by weight: coconut milk 8%-20%, milk protein concentrate 1.2%-1.6%, white granulated sugar 5%-6%, trehalose 0.4%-0.7%, The remainder is water.

Further preferably, the coconut water beverage includes the following components by weight: coconut milk 8%-20%, milk protein concentrate 1.2%-1.6%, brown sugar 6%-7%, trehalose 0.3%-0.5%, and the remainder The amount is water.

Further preferably, the coconut water beverage comprises the following components by weight: coconut milk 8%-20%, milk protein concentrate 1.2%-1.6%, white sugar 3-4%, brown sugar 3%-4%, trehalose 0.3%-0.5%, the balance is water.

Wherein, the protein content in the coconut water beverage is 1.0%-2.0%, and the fat content is 2.0%-3.5%.

The water of the present invention is selected from one or more of pure water, natural mineral water, sterile water, etc.; preferably, it is pure water.

Wherein, described coconut milk comprises any one or more in fresh coconut milk, pasteurized coconut milk and/or frozen coconut milk etc.

The invention also provides a method for preparing an additive-free coconut milk beverage: the concentrated milk protein is dissolved in water, mixed with coconut milk, emulsified, added with sucrose and trehalose, and then subjected to the first homogenization treatment, sterilization bacteria, and then perform a second homogenization treatment under aseptic conditions to obtain an additive-free coconut water beverage.

In the present invention, the fat emulsifying function of milk protein concentrate is used to replace the role of food additive emulsifier, and the fat in coconut water is emulsified by homogenization treatment. After ultra-high temperature instantaneous sterilization (UHT), the second Sub-homogenization, so that the coconut water beverage will not have problems such as fat floating and stratification during storage, and it will remain stable for a long time, preferably, it will be stable within a one-year shelf life, and fat floating and stratification will not occur. And other issues.

Specifically include the following steps:

Step 1): adding the concentrated milk protein to water, stirring and dissolving to obtain a protein solution, which is for subsequent use;

Step 2): adding sucrose and trehalose into water at 50-90° C., stirring and dissolving evenly, to obtain a sugar solution for use;

Step 3): heating coconut milk to 60-85 ° C under stirring conditions, then adding the protein solution obtained in step 1), mixing and emulsifying to obtain the first milk liquid A;

Step 4): mix the first milk liquid A obtained in the above step 3) with the sugar liquid obtained in the step 2), stir evenly, and heat to 65-85 ° C to obtain the second milk liquid B;

Step 5): The second milk B obtained in the above step 4) is subjected to the first homogenization treatment, and then the homogenized milk is subjected to UHT sterilization treatment, and the first step is carried out under aseptic conditions after sterilization. The second homogenization treatment is carried out and cooled to room temperature to obtain the additive-free coconut water beverage.

Further preferably, the order of the above step 1) and step 2) of the present invention can be changed, for example, the above step 2) can be performed first, and then the above step 1) can be performed.

Further preferably, in the preparation method of the present invention, step 3) and step 4) can also be combined into one step, that is, adjusted to: heating coconut milk to 60-85 ° C under stirring conditions, and then adding step 1) to obtain The protein solution obtained in step 2) and the sugar solution obtained in step 2) are mixed, emulsified, and heated to 65-85° C. to obtain milk B'. Combining step 3) and step 4) into one step can simplify the process flow.

From the perspective of emulsification effect, the effect of step-by-step preparation according to the above steps 3) and 4) is better than the effect of combining two steps into one step.

"Emulsifying" in the present invention means that under vigorous stirring, the fat in coconut milk is dispersed in water to form an emulsion. The emulsification is carried out in a high shear emulsifier.

The water of the present invention is selected from one or more of pure water, natural mineral water, sterile water, etc.; preferably, it is pure water.

The weight percentages of the components in the additive-free coconut milk beverage of the present invention are: coconut milk 6%-50%, concentrated milk protein 1.0%-2.0%, sucrose 4.0%-8.0%, trehalose 0.3-1.0% , the balance is water.

The milk protein concentrate (Milk protein Concentrate) of the present invention, also known as milk protein concentrate, refers to milk protein concentrate, which is obtained by physical extraction and separation from cow milk: skimmed milk is processed by ultrafiltration membrane After the milk protein is retained, further evaporation, concentration and drying are carried out to obtain a powdery milk protein product with various functional properties. The moisture content is less than 7%, and the protein content varies from 42% to 92%. Less lactose and salt. The difference between the concentrated cow's milk protein and the sodium caseinate (also known as sodium caseinate) commonly used in coconut milk beverages in the prior art is that although sodium caseinate is also a cow's milk protein, Sodium proteinate is the casein curd of cow's milk treated with an alkaline substance (such as sodium hydroxide), so that the water-insoluble casein curd is converted into a soluble form and made into a white or light yellow granule or powder. In the art, milk protein concentrate is used as a food raw material, and sodium caseinate is managed and used as a food additive.

The coconut milk of the present invention is obtained by peeling the ripe coconut fruit to obtain fresh coconut meat, washing it with water, and after crushing, adding water or not adding water and pressing and filtering. The squeezed coconut milk can be used directly (fresh coconut milk), or can be stored for a short time after pasteurization and cooled (pasteurized coconut milk), or it can be frozen and stored for later use (frozen coconut milk).

When the coconut milk used in the present invention is frozen coconut milk, in the preparation process, it is necessary to first heat an appropriate amount of water to 100 ° C, then drop into the frozen coconut milk, then heat to 60-85 ° C under stirring conditions, Get hot coconut milk.

Wherein, the mass ratio of described appropriate amount of water and frozen coconut milk is 10:(3～7); Preferably, it is 10:(4～6).

The actual usage amount of coconut milk of the present invention depends on the fat content of coconut milk. Whether the coconut meat is crushed with water or not and the proportion of water added will affect the fat content of coconut milk. The fat content of coconut milk obtained by crushing and pressing coconut meat without adding water is 30%-36%. Adding water to the crushed coconut meat can improve the pressing yield. The maximum amount of water added can reach 6 parts of water for one part of coconut meat. The fat content of the prepared coconut milk varies with the proportion of water added, and the fat content can be 4%- change between 30%. The fat content of the coconut milk beverage of the present invention is 2.0%-3.5%, and the usage amount of the coconut milk in the formula can be calculated according to the fat content in the coconut milk.

The coconut milk obtained by crushing and squeezing the coconut meat of the present invention without adding water is pure coconut milk, and the weight percentage of the pure coconut milk in the coconut milk beverage is 6%-12%.

In the present invention, the coconut milk obtained by adding water to the crushed coconut meat and squeezing the coconut milk, when preparing the coconut milk beverage, the coconut milk accounts for the weight percentage in the coconut milk beverage, which needs to be converted into the weight of the pure coconut milk in the coconut milk beverage. Percentage, should be 6%-12%.

Preferably, the crushed coconut meat is added with 4 to 6 times of pure water by weight, squeezed, and filtered from 100 meshes to 200 meshes to obtain fresh coconut milk with a fat content of 4% to 7%, which can be used for ingredient production.

Preferably, the crushed coconut meat is added with 1-2 times the weight of purified water, pressed, filtered with 100 meshes, pasteurized at 65-80° C. for 5-20 minutes, cooled to 4-10° C. to obtain the fat content 10%-15% pasteurized coconut milk can be stored for 24 hours.

Preferably, the crushed coconut meat is directly pressed without adding water, filtered through 100 meshes to obtain high-concentration coconut milk with a fat content of 30%-36%, quick-frozen to become frozen coconut milk, and stored for subsequent use.

Wherein, the step 2) further includes a post-processing step: filtering the obtained sugar solution.

The filtering conditions are: filtering with a 100-mesh-300-mesh double filter.

Wherein, the step 3) preferably adopts a high shear emulsifier for emulsification.

The emulsification conditions are an emulsifier with a rotation speed of 1000 rpm or more, a pipeline type emulsifier with a rotation speed of 1500 rpm or more, and a pipeline type single-stage or multi-stage emulsification pump with a rotation speed of 1500 rpm or more.

Wherein, the step 4) before preparing the second milk B also includes the step of adding water to the volume.

Wherein, the purpose of "adding water to constant volume" is to avoid the concentration of the product being higher than the set standard due to the error of the addition amount of water during the operation or the evaporation of water during the heating process.

Wherein, the first homogenization treatment and the second homogenization treatment in the step 5) are preferably performed in a high pressure homogenizer.

Wherein, the conditions of the first homogenization treatment in the step 5) are: the low pressure is 30-50 Bar, the high pressure is 200-300 Bar, and the homogenization temperature is 60-85 ℃; The mass temperature is 70-80℃.

Wherein, the conditions for the UHT sterilization treatment in the step 5) are: the temperature of sterilization is 136-146°C, and the time of sterilization is 3-30s; preferably, the temperature of sterilization is 138-142°C, and the The bacteria time is 5-15s.

Wherein, the second homogenization treatment conditions in the step 5) are: the low pressure is 30-50 Bar, the high pressure is 60-200 Bar, and the homogenization temperature is 60-85 °C; preferably, the low pressure is 50 Bar, the high pressure is 150 Bar, and the uniform The mass temperature is 75-80℃.

Among them, the sterilization treatment in the step 5) is preferably UHT sterilization treatment.

The homogenization treatment of the present invention is a homogenization treatment before UHT sterilization and once after UHT sterilization.

When the existing emulsifier contains food additives and uses UHT process to produce coconut milk or coconut milk beverage, it is usually homogenized once or twice before UHT sterilization. Due to the effect of artificially added emulsifier, under the condition of reasonable formula , After one or two homogenizations, a very stable emulsification system can be formed. During the ultra-high temperature instant sterilization process, there will rarely be small particle clots produced by protein denaturation, and there is no need to homogenize again under aseptic conditions. , it can be directly aseptically filled.

In the present invention, for a UHT production line equipped with an aseptic homogenizer, when producing coconut milk or coconut milk beverages containing food additive emulsifiers, it is not necessary to homogenize once before UHT sterilization, since there are artificially added emulsifiers. Under the condition of reasonable formula, after emulsification by the high shear emulsifier in the pre-process, a relatively stable emulsification system can be formed, which can pass through UHT smoothly without serious scaling inside the tube wall of the heat exchange tube. However, it affects the heat transfer effect. During the ultra-high temperature instant sterilization process, a small amount of small particle clots caused by protein denaturation can be directly aseptically filled after homogenizing again under aseptic conditions.

The purpose of the first homogenization treatment of the present invention is to form a relatively stable emulsification system between the milk protein and the fat in the coconut milk, so that the milk will not be affected by scaling inside the tube wall of the heat exchange tube when the subsequent process passes through the UHT. heat transfer effect. The purpose of the second homogenization treatment in the present invention is: in the process of ultra-high temperature instant sterilization, there will be a small amount of protein denaturation to produce small particle coagulation, and homogenize again under aseptic conditions to make the protein small particles coagulate. The lumps are crushed and miniaturized, and a stable emulsification system is re-formed.

In the present invention, the function of emulsified fat possessed by the concentrated milk protein is used to replace the effect of the food additive emulsifier, and the homogenization is performed once before and after the UHT, so that the coconut fat is fully emulsified and dispersed, and the produced coconut Juice beverages will not have problems such as fat floating and stratification during storage. The homogenization after UHT is aseptic homogenization. After homogenization, it is filled under aseptic conditions, and the obtained coconut water beverage can maintain stable quality for a long period of time, such as a one-year shelf life.

The present invention also provides the additive-free coconut water beverage prepared by the above method.

The invention is obtained according to the following principles: the protein separated from milk has the effect of emulsifying fat under appropriate conditions, and when the ratio of these proteins to fat is appropriate, a relatively stable emulsifying system can be obtained. However, these proteins will be denatured and solidified after being heated at high temperature, which will destabilize the emulsification system, resulting in oil-water separation, fat floating, and protein precipitation. The present invention finds through experiments that the protein separated from the milk is mixed with coconut milk in a certain proportion, emulsified with a high shear emulsifier, and then homogenized for the first time with a high pressure homogenizer, so that the protein and the coconut milk are homogenized for the first time. The fat forms a relatively stable emulsification system, and there is no large amount of protein flocculation during the ultra-high temperature instant sterilization (UHT) process, so that it can be sterilized by the ultra-high temperature instant sterilization machine smoothly. In the process of ultra-high temperature instant sterilization, there will also be a small amount of small particle clots produced by protein denaturation. The coconut juice beverage after ultra-high temperature instant sterilization is homogenized again under aseptic conditions to make the denatured coconut water drink. The small protein granules are crushed and miniaturized, forming a stable emulsification system again, and giving the beverage a delicious and smooth taste. The aseptically homogenized coconut milk beverage and the compound protein coconut milk beverage product made by aseptic filling will not occur oil-water separation, fat floating, protein precipitation and other phenomena within the shelf life (12 months at room temperature). Good stability, easy to store.

The beneficial effects of the present invention are as follows: the concentrated milk protein and the coconut protein contained in the coconut milk are added during the ingredients, so that the protein content in the beverage reaches 1.0%-2.0%, which is higher than that of ordinary coconut milk (protein content 0.5%-0.7%). More nutritious; all ingredients are food raw materials, no additives, and it is a very healthy food.

Detailed ways

The present invention is further described in detail with reference to the following specific examples, but is not intended to limit the scope of the present invention. Except for the content specifically mentioned below, the process, conditions, experimental methods, etc. for implementing the present invention are all common knowledge and common knowledge in the field, and the present invention is not particularly limited.

Table 1: Each raw material and its weight percentage (%)

Embodiment 1～6 prepares coconut water beverage according to the following steps according to the raw material described in table 1 and the percentage by weight of

Step 1): take by weighing the concentrated milk protein according to the formula ratio in Table 1, put into an appropriate amount of pure water, stir and dissolve to obtain a protein solution, for subsequent use;

Step 2): take by weighing white granulated sugar, brown sugar and trehalose according to the formula ratio in Table 1, put into an appropriate amount of pure water at 80 ° C, stir and dissolve evenly, obtain sugar liquid, then filter sugar liquid with 200 meshes, for subsequent use;

Step 3): take coconut milk by weighing the formula ratio of table 1, be heated to 70 ℃ under the condition of stirring, obtain the coconut milk of heat; Wherein, embodiment 5 and embodiment 6 use frozen coconut milk, need to first put an appropriate amount of coconut milk. The purified water is heated to 100°C, then put into the frozen coconut milk, and heated to 70°C under stirring conditions to obtain hot coconut milk.

Step 4): mix the protein solution obtained in the above step 1) with the coconut milk obtained in the step 3), and emulsify with a high-shear emulsifier to obtain the first milk liquid A; wherein, the high-shear emulsifier emulsifies The conditions are: emulsification for 15 minutes in a bottom-mounted emulsifier with a rotating speed of 1450 rpm.

Step 5): mix the first milk liquid A obtained in the above step 4) with the sugar liquid obtained in the step 2), stir evenly, heat to 75°C, add purified water to make up to 100% of the total formula, preparing the second milk B;

Step 6): the second milk B obtained in the above step 5) is placed in a homogenizer for the first homogenization treatment, and the conditions of the first homogenization treatment are: the temperature is 75°C, the low pressure is 50Bar, and the high pressure It is 250Bar; the homogenized milk is subjected to UHT sterilization treatment, the sterilization temperature is 138 ℃, and the sterilization time is 15s; The conditions of the secondary homogenization treatment are: the low pressure is 50Bar, the high pressure is 150Bar, the homogenization temperature is 75℃, then cooled to room temperature, and aseptically filled and packaged for storage.

The physical and chemical detection of embodiment 7 coconut water beverage: carry out protein content and fat content detection to the coconut water beverage prepared by the embodiment of the present invention 1～6 respectively, and the detection result is as shown in Table 2:

The physical and chemical detection result of the coconut water beverage prepared by the present invention of table 2

As can be seen from Table 2, protein content is all greater than 1.0g/100g in the prepared coconut water beverages of Examples 1-6 of the present invention, and fat content is greater than 2.0%, which is greater than that of ordinary coconut water (national and industry standards: protein content is greater than 0.5%). , the fat content is greater than 1.0%) is more nutritious.

The sensory index of embodiment 8 coconut water beverage: the coconut water beverages prepared by Examples 1 to 6 of the present invention are respectively evaluated, and the evaluation results are shown in Table 3:

The sensory evaluation results of the coconut water beverage prepared by the present invention in table 3

As can be seen from Table 3, the comprehensive score of the prepared coconut water beverages in Examples 1-6 of the present invention reaches more than 8 points, which can be accepted by mass consumers.

Embodiment 9 adopts the method of the present invention, according to the prepared coconut milk beverage of above-mentioned embodiment 1-6, is packed with the Tetra Pak diamond of 330ML, respectively in the incubator of 25 ℃, preserves for 12 months, in Haikou City, Hainan Province. It was stored for 12 months under the indoor natural temperature conditions, and stored in the ordinary warehouse in Shanghai for 12 months. The analysis results are shown in Table 4.

The 12-month shelf life quality of the coconut water beverage prepared by the present invention

As can be seen from Table 4, the stability of the prepared coconut water beverages in Examples 1-6 of the present invention all meet the requirements of "QB/T 2300-2006 Vegetable Protein Drink Coconut Juice and Restoration Coconut Juice" within the 12-month shelf life. standard requirements.

Comparative Experiment:

Comparative Examples 1-9 According to the raw materials described in Table 5 and the percentage by weight, and according to the steps shown in Examples 1-6, coconut water beverages were prepared.

Table 5: each raw material and weight percentage (%)

Table 6 different raw material ratios, the experimental data for the influence of coconut milk product taste and stability

As can be seen from Table 6, the addition amount of concentrated milk protein of Comparative Example 1 is few, the protein content is low, and the ability to emulsify coconut fat is insufficient, and the prepared coconut milk fat is easy to float, and the stability of the product is not good; the fat content of Comparative Example 2 Low, although the prepared coconut milk stability is good, and the fat is not easy to float, but because the coconut milk addition amount is few, the coconut fragrance of the product is relatively light; The coconut milk has good stability, but the addition of excessive concentrated milk protein will cause the product to have poor taste, and it will not be smooth to drink; the coconut milk of Comparative Example 4 and the added amount of concentrated milk protein are both large, and the prepared coconut milk The stability of coconut milk meets the requirements, and the aroma of coconut is also strong, but the taste becomes unpleasant, and it feels sticky when drinking; the amount of coconut milk added in Comparative Example 5 is large, and the amount of 2.0% milk protein concentrate added is not enough to emulsify 4.0% Fat, the prepared coconut milk fat is easy to float, and the stability of the product is not good; Comparative Example 6 appears sweet and greasy because of high sugar content, and Comparative Example 9 appears to have insufficient sweetness because of low sugar content; Comparative Example 7 Compared with Comparative Example 8, since there is no trehalose flavor, the prepared coconut milk is astringent.

Process parameter comparison test

Comparative example 10 prepares coconut milk beverage according to the raw material described in the formula of embodiment 2 in table 1 and the percentage by weight that it occupies, according to the following steps

Step 1): take by weighing the concentrated milk protein according to the formula ratio of Example 2 in Table 1, put into an appropriate amount of pure water, stir and dissolve to obtain a protein solution, for subsequent use;

Step 2): take by weighing white granulated sugar and trehalose according to the formula ratio of Example 2 in Table 1, drop into an appropriate amount of pure water at 80 ° C, stir and dissolve evenly, obtain sugar liquid, then filter sugar liquid with 200 meshes, for subsequent use;

Step 3): take by weighing fresh coconut milk by the formula ratio of embodiment 2 in table 1, be heated to 55 ℃ under the condition of stirring, obtain warm coconut milk;

Step 4): mix the protein solution obtained in the above step 1) with the coconut milk obtained in the step 3), and emulsify with a high-shear emulsifier to obtain the first milk liquid A; wherein, the high-shear emulsifier emulsifies The conditions are: emulsification for 15 minutes in a bottom-mounted emulsifier with a rotating speed of 1450 rpm.

Step 5): mix the first milk liquid A obtained in the above step 4) with the sugar liquid obtained in the step 2), stir evenly, heat it to 55 ° C, add purified water and make up to 100% of the total formula, preparing the second milk B;

After the second milk liquid B was set to volume, while waiting for the subsequent homogenization treatment, it was detected that the pH value of the second milk liquid B began to decrease after 60 minutes, and the milk tasted sour. The main reason for this situation is that the treatment temperature of stirring and heating in step (5) is relatively low (55° C.), which makes the heat-resistant microorganisms ferment and produce acid. The subsequent process stops.

Comparative example 11 prepares coconut water beverage according to the following steps according to the raw material described in the formula of embodiment 6 in table 1 and the percentage by weight it shares

Step 1): take by weighing the concentrated milk protein according to the formula ratio of Example 6 in Table 1, put into an appropriate amount of pure water, stir and dissolve to obtain a protein solution, for subsequent use;

Step 2): take by weighing white granulated sugar, brown sugar and trehalose according to the formula ratio of Example 6 in Table 1, put into an appropriate amount of pure water at 80 ° C, stir and dissolve evenly, obtain sugar liquid, then filter sugar liquid with 200 meshes, spare;

Step 3): take by weighing frozen coconut milk by the formula ratio of embodiment 6 in table 1, drop into the hot water of 55 ℃, be heated to 55 ℃ under the condition of stirring, obtain warm coconut milk.

Step 4): mix the protein solution obtained in the above step 1) with the coconut milk obtained in the step 3), and emulsify with a high-shear emulsifier to obtain the first milk liquid A; wherein, the high-shear emulsifier emulsifies The conditions are: emulsification for 15 minutes in a bottom-mounted emulsifier with a rotating speed of 1450 rpm.

Step 5): mix the first milk liquid A obtained in the above step 4) with the sugar liquid obtained in the step 2), stir evenly, heat it to 55 ° C, add purified water and make up to 100% of the total formula, preparing the second milk B;

After the second milk liquid B was set to volume, while waiting for the subsequent homogenization treatment, it was detected that the pH value of the second milk liquid B began to decrease after 60 minutes, and the milk tasted sour. The main reason for this situation is that the treatment temperature of stirring and heating in step (5) is relatively low (55° C.), which makes the heat-resistant microorganisms ferment and produce acid. The subsequent process stops.

Comparative example 12 prepares coconut water beverage according to the raw material described in the formula of embodiment 2 in table 1 and the percentage by weight that it accounts for, according to the following steps

Step 1): take by weighing the concentrated milk protein according to the formula ratio of Example 2 in Table 1, put into an appropriate amount of pure water, stir and dissolve to obtain a protein solution, for subsequent use;

Step 2): take by weighing white granulated sugar and trehalose according to the formula ratio of Example 2 in Table 1, drop into an appropriate amount of pure water at 80 ° C, stir and dissolve evenly, obtain sugar liquid, then filter sugar liquid with 200 meshes, for subsequent use;

Step 3): take by weighing fresh coconut milk by the formula ratio of embodiment 2 in table 1, be heated to 90 ℃ under the condition of stirring, obtain hot coconut milk. At this time, it was found that the protein in the coconut milk appeared particle coagulation.

Step 4): mix the protein solution obtained in the above step 1) with the coconut milk obtained in the step 3), and emulsify with a high-shear emulsifier to obtain the first milk liquid A; wherein, the high-shear emulsifier emulsifies The conditions are: emulsification for 15 minutes in a bottom-mounted emulsifier with a rotating speed of 1450 rpm.

Step 5): mix the first milk liquid A obtained in the above step 4) with the sugar liquid obtained in the step 2), stir evenly, heat to 75°C, add purified water to make up to 100% of the total formula, preparing the second milk B;

Step 6): the second milk B obtained in the above step 5) is placed in a homogenizer for the first homogenization treatment, and the conditions of the first homogenization treatment are: the temperature is 75°C, the low pressure is 50Bar, and the high pressure It is 250Bar; the homogenized milk is subjected to UHT sterilization treatment, the sterilization temperature is 138 ℃, and the sterilization time is 15s; The conditions of the secondary homogenization treatment are as follows: the low pressure is 50Bar, the high pressure is 150Bar, the homogenization temperature is 75℃, then cooled to room temperature, and aseptically filled and packaged.

After checking the packaged product, the beverage tasted not smooth and had a grainy texture. After the product was left standing at room temperature for 1 month, protein particles precipitated at the bottom. The main reason that this situation occurs is: in step (3), the pretreatment heating temperature of coconut milk is too high (90 ° C), causing the protein in the coconut milk to have particle coagulation, although through subsequent homogenization process treatment, still affects Taste and stability of beverages.

Comparative example 13 prepares coconut water beverage according to the following steps according to the raw material described in the formula of embodiment 6 in table 1 and the percentage by weight of

Step 1): take by weighing the concentrated milk protein according to the formula ratio of Example 6 in Table 1, put into an appropriate amount of pure water, stir and dissolve to obtain a protein solution, for subsequent use;

Step 2): take by weighing white granulated sugar, brown sugar and trehalose according to the formula ratio of Example 6 in Table 1, put into an appropriate amount of pure water at 80 ° C, stir and dissolve evenly, obtain sugar liquid, then filter sugar liquid with 200 meshes, spare;

Step 3): take by weighing the frozen coconut milk by the formula ratio of embodiment 6 in table 1, drop into the hot water of 100 ℃, be heated to 70 ℃ under the condition of stirring, obtain hot coconut milk.

Step 4): mix the protein solution obtained in the above step 1) with the coconut milk obtained in the step 3), and emulsify with a high-shear emulsifier to obtain the first milk liquid A; wherein, the high-shear emulsifier emulsifies The conditions are: emulsification for 15 minutes in a bottom-mounted emulsifier with a rotating speed of 1450 rpm.

Step 5): mix the first milk liquid A obtained in the above step 4) with the sugar liquid obtained in the step 2), stir evenly, heat to 75°C, add purified water to make up to 100% of the total formula, preparing the second milk B;

Step 6): The second milk B obtained in the above step 5) is placed in a homogenizer for the first homogenization treatment, and the conditions of the first homogenization treatment are: the temperature is 90 ° C, the low pressure is 50 Bar, and the high pressure It is 250Bar; the homogenized milk is subjected to UHT sterilization treatment, the sterilization temperature is 138 ℃, and the sterilization time is 15s; The conditions of the secondary homogenization treatment are as follows: the low pressure is 50Bar, the high pressure is 150Bar, the homogenization temperature is 90℃, then cooled to room temperature, and aseptically filled and packaged.

After checking the packaged product, the beverage tasted not smooth and had a grainy texture. After the product was left standing at room temperature for 1 month, protein particles precipitated at the bottom. The main reason for this situation is that: in step (6), the medium-quality process temperature is too high (90° C.), and the protein is denatured and solidified, which affects the taste and stability of the beverage.

Comparative example 14 prepares coconut water beverage according to the following steps according to the raw material described in the formula of embodiment 6 in table 1 and the percentage by weight of

Step 1): take by weighing the concentrated milk protein according to the formula ratio of Example 6 in Table 1, put into an appropriate amount of pure water, stir and dissolve to obtain a protein solution, for subsequent use;

Step 2): take by weighing white granulated sugar, brown sugar and trehalose according to the formula ratio of Example 6 in Table 1, put into an appropriate amount of pure water at 80 ° C, stir and dissolve evenly, obtain sugar liquid, then filter sugar liquid with 200 meshes, spare;

Step 3): take by weighing the frozen coconut milk by the formula ratio of embodiment 6 in table 1, drop into the hot water of 100 ℃, be heated to 70 ℃ under the condition of stirring, obtain hot coconut milk.

Step 4): mix the protein solution obtained in the above step 1) with the coconut milk obtained in the step 3), and stir and mix for 15 minutes with a mixer with a rotating speed of 48 rpm.

Step 5): mix the first milk liquid A obtained in the above step 4) with the sugar liquid obtained in the step 2), stir evenly, heat to 75°C, add purified water to make up to 100% of the total formula, preparing the second milk B;

Step 6): the second milk B obtained in the above step 5) is placed in a homogenizer for the first homogenization treatment, and the conditions of the first homogenization treatment are: the temperature is 75°C, the low pressure is 50Bar, and the high pressure It is 250Bar; the homogenized milk is subjected to UHT sterilization treatment, the sterilization temperature is 138 ℃, and the sterilization time is 15s; The conditions of the secondary homogenization treatment are: the low pressure is 50Bar, the high pressure is 150Bar, the homogenization temperature is 75℃, then cooled to room temperature, and aseptically filled and packaged for storage.

Check the packaged product and taste the beverage with a normal taste. After the product was left standing at room temperature for 3 months, there were fat lumps floating on the top of the drink. The main reason for this situation is: because the high shear emulsification process is not used in step (4), but only the subsequent homogenization process is used, the stability of the prepared beverage fails to reach the shelf life of 12 months.

Comparative example 15 prepares coconut water beverage according to the following steps according to the raw material described in the formula of embodiment 6 in table 1 and the percentage by weight it shares

Step 1): take by weighing the concentrated milk protein according to the formula ratio of Example 6 in Table 1, put into an appropriate amount of pure water, stir and dissolve to obtain a protein solution, for subsequent use;

Step 2): take by weighing white granulated sugar, brown sugar and trehalose according to the formula ratio of Example 6 in Table 1, put into an appropriate amount of pure water at 80 ° C, stir and dissolve evenly, obtain sugar liquid, then filter sugar liquid with 200 meshes, spare;

Step 3): take by weighing the frozen coconut milk by the formula ratio of embodiment 6 in table 1, drop into the hot water of 100 ℃, be heated to 70 ℃ under the condition of stirring, obtain hot coconut milk.

Step 4): mix the protein solution obtained in the above step 1) with the coconut milk obtained in the step 3), and emulsify with a high-shear emulsifier to obtain the first milk liquid A; wherein, the high-shear emulsifier emulsifies The conditions are: emulsification for 15 minutes in a bottom-mounted emulsifier with a rotating speed of 1450 rpm.

Step 5): mix the first milk liquid A obtained in the above step 4) with the sugar liquid obtained in the step 2), stir evenly, heat to 75°C, add purified water to make up to 100% of the total formula, preparing the second milk B;

Step 6): the second milk liquid B obtained in the above step 5) is sterilized with tubular UHT, the sterilization temperature is 138 ° C, and the sterilization time is 15s; Homogenization is carried out in the state of bacteria, and the conditions of homogenization treatment are: low pressure of 50Bar, high pressure of 150Bar, homogenization temperature of 75℃, then cooled to room temperature, and aseptic filling.

After the UHT runs continuously for 30 minutes, the temperature of the UHT sterilizer fluctuates, the temperature of the material liquid in the UHT tube drops, the temperature of the steam outside the UHT tube rises sharply, and the pressure rises, and the UHT system automatically alarms and stops. After disassembling the UHT tube, it is found that the inner wall of the tube is fouled, which affects the heat transfer. It shows that the second milk B is not homogenized, the milk is not fully emulsified and directly enters the tubular UHT sterilization, and the milk loses its stability at a high temperature of 138 ℃, which affects the operation of the UHT system.

Comparative example 16 prepares coconut water beverage according to the following steps according to the raw material described in the formula of embodiment 6 in table 1 and the percentage by weight of

Step 1): take by weighing the concentrated milk protein according to the formula ratio of Example 6 in Table 1, put into an appropriate amount of pure water, stir and dissolve to obtain a protein solution, for subsequent use;

Step 2): take by weighing white granulated sugar, brown sugar and trehalose according to the formula ratio of Example 6 in Table 1, put into an appropriate amount of pure water at 80 ° C, stir and dissolve evenly, obtain sugar liquid, and then filter the sugar liquid with 200 meshes, spare;

Step 3): take by weighing the frozen coconut milk by the formula ratio of embodiment 6 in table 1, drop into the hot water of 100 ℃, be heated to 70 ℃ under the condition of stirring, obtain hot coconut milk.

Step 4): mix the protein solution obtained in the above step 1) with the coconut milk obtained in the step 3), and emulsify with a high-shear emulsifier to obtain the first milk liquid A; wherein, the high-shear emulsifier emulsifies The conditions are: emulsification for 15 minutes in a bottom-mounted emulsifier with a rotating speed of 1450 rpm.

Step 5): mix the first milk liquid A obtained in the above step 4) with the sugar liquid obtained in the step 2), stir evenly, heat to 75°C, add purified water to make up to 100% of the total formula, preparing the second milk B;

Step 6): the second milk B obtained in the above step 5) is placed in a homogenizer for the first homogenization treatment, and the conditions of the first homogenization treatment are: the temperature is 75°C, the low pressure is 50Bar, and the high pressure It is 250Bar; the homogenized milk is subjected to UHT sterilization treatment, the sterilization temperature is 138°C, and the sterilization time is 15s, then cooled to room temperature, and aseptically filled and packaged for storage.

After checking the packaged product, the beverage tasted not smooth and had a grainy feel. Homogenize the beverage in a homogenizer, and then homogenize it again with a low pressure of 50 Bar, a high pressure of 150 Bar, and a homogenization temperature of 75° C. The resulting beverage has a very smooth taste. It shows that in the process of ultra-high temperature instant sterilization, there will be a small amount of fine particle clots produced by protein denaturation. Therefore, it is necessary to homogenize again under aseptic conditions, so that the denatured protein small particle clots are crushed and refined. , which can give the beverage a delicious and smooth taste.

Comparative example 17-24 prepares coconut water beverage according to the following steps according to the raw material described in the formula of embodiment 6 in table 1 and the percentage by weight it shares

Step 1): take by weighing the concentrated milk protein according to the formula ratio of Example 6 in Table 1, put into an appropriate amount of pure water, stir and dissolve to obtain a protein solution, for subsequent use;

Step 2): take by weighing white granulated sugar, brown sugar and trehalose according to the formula ratio of Example 6 in Table 1, put into an appropriate amount of pure water at 80 ° C, stir and dissolve evenly, obtain sugar liquid, then filter sugar liquid with 200 meshes, spare;

Step 3): take by weighing the frozen coconut milk by the formula ratio of embodiment 6 in table 1, drop into the hot water of 100 ℃, be heated to 70 ℃ under the condition of stirring, obtain hot coconut milk.

Step 4): mix the protein solution obtained in the above step 1) with the coconut milk obtained in the step 3), and emulsify with a high-shear emulsifier to obtain the first milk liquid A; wherein, the high-shear emulsifier emulsifies The conditions are: emulsification for 15 minutes in a bottom-mounted emulsifier with a rotating speed of 1450 rpm.

Step 5): mix the first milk liquid A obtained in the above step 4) with the sugar liquid obtained in the step 2), stir evenly, heat to 75°C, add purified water to make up to 100% of the total formula, preparing the second milk B;

Step 6): The second milk liquid B obtained in the above step 5) was placed in a homogenizer at 75° C. for homogenization treatment, and the homogenization pressure is shown in Table 7.

Table 7 is the first time homogenizing different homogenizing pressure, the experimental data on the influence of coconut milk product stability

The emulsion stability was analyzed by the centrifugal acceleration method. The less the floating fat layer and the sediment at the bottom of the centrifuge tube, the better the stability. When an ordinary milk beverage is homogenized, the low pressure is usually in the range of 30-50 Bar, which is consistent with the experimental results of the present invention. The experimental results in Table 7 show that when the coconut water of the present invention is homogenized for the first time, the suitable pressure of the high-pressure part of the homogenizer is 200-300 Bar, with 250 Bar being the best. The homogenization pressure of the high-pressure part is low, the pulverization effect is not good, the fat globules are large, and the emulsification stability is not good; because the coconut milk of the present invention does not add an emulsification stabilizer, and only relies on the emulsification function of the concentrated milk protein, when the homogenization of the high-pressure part is used. The mass pressure is high, the crushing effect is good, the diameter of the fat globules is small, and the specific surface area is large, and more emulsifier is needed to wrap the surface of the fat globules. Stability decreased, showing the phenomenon of "over-homogenization". When the coconut water of the present invention is homogenized for the first time, the preferred homogenization pressure is: low pressure 50Bar, high pressure 250Bar.

Comparative example 25-29 prepares coconut milk beverage according to the following steps according to the raw material described in the formula of embodiment 6 in table 1 and the percentage by weight it shares

Step 1): take by weighing the concentrated milk protein according to the formula ratio of Example 6 in Table 1, put into an appropriate amount of pure water, stir and dissolve to obtain a protein solution, for subsequent use;

Step 2): take by weighing white granulated sugar, brown sugar and trehalose according to the formula ratio of Example 6 in Table 1, put into an appropriate amount of pure water at 80 ° C, stir and dissolve evenly, obtain sugar liquid, then filter sugar liquid with 200 meshes, spare;

Step 3): take by weighing the frozen coconut milk by the formula ratio of embodiment 6 in table 1, drop into the hot water of 100 ℃, be heated to 70 ℃ under the condition of stirring, obtain hot coconut milk.

Step 4): mix the protein solution obtained in the above step 1) with the coconut milk obtained in the step 3), and emulsify with a high-shear emulsifier to obtain the first milk liquid A; wherein, the high-shear emulsifier emulsifies The conditions are: emulsification for 15 minutes in a bottom-mounted emulsifier with a rotating speed of 1450 rpm.

Step 5): mix the first milk liquid A obtained in the above step 4) with the sugar liquid obtained in the step 2), stir evenly, heat to 75°C, add purified water to make up to 100% of the total formula, preparing the second milk B;

Step 6): the second milk B obtained in the above step 5) is placed in a homogenizer for the first homogenization treatment, and the conditions of the first homogenization treatment are: the temperature is 75°C, the low pressure is 50Bar, and the high pressure It is 250Bar; the homogenized milk is subjected to UHT sterilization treatment, the sterilization temperature is 138 ℃, the sterilization time is 15s, and then cooled to 75 ℃, and the second homogenization treatment is carried out. The homogenization pressure is shown in Table 8.

The experimental data of the influence on the stability of coconut water products in the second time of table 8 homogenization with different homogenization pressure

The first homogenization before UHT has completed the process of pulverization and emulsification. The purpose of the second homogenization is to coagulate the fine particles produced by the denaturation of a small amount of protein during the instant sterilization of coconut milk at ultra-high temperature. The chunks are re-crushed and fine-tuned to make the beverage have a lubricating taste, so high homogenization pressure is not required to avoid "over-homogenization" which leads to a decrease in emulsion stability. When the coconut water of the present invention is homogenized for the first time, the preferred homogenization pressure is: low pressure 50Bar, high pressure 150Bar.

Take the component recorded in [0005] in Chinese patent document (application number 201710049107.9) as raw material: coconut milk 20%～30%, coconut water 6%～10%, white granulated sugar 15%～20% and the purity of the balance water. According to the record of its paragraph [0006], preferably, the coconut milk comprises the following raw materials by weight: [0007] coconut milk 25%, coconut water 7%, white granulated sugar 17% and the remaining purified water, The coconut water is prepared under the experimental conditions of the present invention. When passing through the UHT sterilizer, the protein is severely denatured and solidified, and the UHT cannot run continuously for more than 1 hour. The middle layer is clear water. The physical and chemical test results of the product are: 7.5% fat, 0.7% protein, and 20% soluble solids. The prepared product is shaken and tasted, the coconut fragrance is rich, but it is very sweet and greasy, and it is not suitable for drinking directly as a beverage.

The protection content of the present invention is not limited to the above embodiments. Variations and advantages that can occur to those skilled in the art without departing from the spirit and scope of the inventive concept are included in the present invention, and the appended claims are the scope of protection.

Claims (10)

1. an additive-free coconut milk beverage, is characterized in that, it comprises the following components by weight: coconut milk 6%-50%, concentrated milk protein 1.0%-2.0%, sucrose 4.0%-8.0%, trehalose 0.3-1.0%, the balance is water. 2. coconut milk beverage according to claim 1, is characterized in that, described coconut milk comprises any one or more of fresh coconut milk, pasteurized coconut milk and/or frozen coconut milk. 3. The coconut water beverage according to claim 1, wherein the protein content in the coconut water beverage is 1.0%-2.0%, and the fat content is 2.0%-3.5%. 4. coconut water beverage according to claim 1, is characterized in that, described sucrose is selected from white granulated sugar, yellow granulated sugar, brown granulated sugar, soft white sugar, monocrystalline rock sugar, polycrystalline rock sugar, brown sugar, brown sugar, borneol, sugar cube, Any one or more of frosting, liquid syrup. 5. a preparation method of an additive-free coconut milk beverage, is characterized in that, with concentrated cow's milk protein, after adding in water to dissolve, mix with coconut milk, emulsify, add sucrose and trehalose, then carry out the first homogeneous treatment, Sterilize, and then perform a second homogenization treatment under aseptic conditions to obtain the additive-free coconut water beverage. 6. preparation method according to claim 5, is characterized in that, specifically comprises the following steps: Step 1): adding the concentrated milk protein to water, stirring and dissolving to obtain a protein solution, which is for subsequent use; Step 2): adding sucrose and trehalose into water at 50-90° C., stirring and dissolving evenly, to obtain a sugar solution for use; Step 3): heating coconut milk to 60-85 ° C under stirring conditions, then adding the protein solution obtained in the step 1), mixing and emulsifying to obtain the first milk liquid A; Step 4): mix the first milk liquid A obtained in the above step 3) with the sugar liquid obtained in the step 2), stir evenly, and heat to 65-85 ° C to obtain the second milk liquid B; Step 5): The second milk B obtained in the above step 4) is subjected to the first homogenization treatment, and then the homogenized milk is subjected to UHT sterilization treatment, and the first step is carried out under aseptic conditions after sterilization. Secondary homogenization treatment, cooling to room temperature, and aseptic filling to obtain the additive-free coconut milk beverage; Wherein, the order of step 1) and step 2) can be interchanged. 7. preparation method according to claim 6 is characterized in that, described step 3) to step 5) can be made as follows: under stirring condition, heat coconut milk to 60-85 ℃, then add described The protein solution prepared in step 1) and the sugar solution prepared in step 2) are mixed, emulsified, and heated to 65-85° C. to prepare milk B'. 8. preparation method according to claim 5 or 6 is characterized in that, the weight percent of each constituent in the described additive-free coconut milk beverage is: coconut milk 6%-50%, concentrated cow's milk protein 1.0%-2.0% %, sucrose 4.0%-8.0%, trehalose 0.3-1.0%, and the balance is pure water. 9. preparation method according to claim 5 or 6 is characterized in that, described coconut milk comprises any one or more of fresh coconut milk, pasteurized coconut milk and/or frozen coconut milk. 10. The preparation method according to claim 6, characterized in that, in step 5), the conditions of the first homogenization treatment are: the low pressure is 30-50 Bar, the high pressure is 200-300 Bar, and the homogenizing temperature is 60 ~85°C; and/or, the conditions of the second homogenization treatment are: the low pressure is 30-50Bar, the high pressure is 60-200Bar, and the homogenization temperature is 60-85°C; and/or, the sterilized The temperature is 136-146°C, and the sterilization time is 3-30S.