CN1037231C - Making method of milk drinking or food - Google Patents
Making method of milk drinking or food Download PDFInfo
- Publication number
- CN1037231C CN1037231C CN91104199A CN91104199A CN1037231C CN 1037231 C CN1037231 C CN 1037231C CN 91104199 A CN91104199 A CN 91104199A CN 91104199 A CN91104199 A CN 91104199A CN 1037231 C CN1037231 C CN 1037231C
- Authority
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- China
- Prior art keywords
- coconut
- milk
- food
- add
- clasmatosis
- 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.)
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- 238000000034 method Methods 0.000 title claims description 38
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- 239000008267 milk Substances 0.000 title description 27
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- Non-Alcoholic Beverages (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to a preparation method of milk beverages or foodstuffs. Coconut meat refrigerated and frozen below 2 DEG C is pulverized in a cell breaking apparatus; the rate of reduction of endosperm cylinder parenchyma cells can be higher than 95%; water is added for extraction around cytoclasis; cellulosic coconut residue is removed by a filter separation apparatus; after the processing of the further preparation process technology, the palatable beverages or foodstuffs are obtained.
Description
The present invention relates to a kind of is the manufacture method of the food of base-material with coconut milk.
Usually adopt the wet process technology of coconut to squeeze fresh coconut meat as preceding operation and add Sodium Caseinate and wait and produce coconut milk, the utilization rate of coconut fat and coconut protein has only 40~60%; As everyone knows, arrange orderly cylinder-shaped thin wall cell mainly is made of tough and tensile densification cellulose outer wall in the coconut meat, coconut fat then is included in the cell with the form of little globule, and being form with colloid, most coconut protein is positioned at cytoplasm, therefore, the tough and tensile cell membrane of coconut embryo milk effectively fragmentation be to weigh the critical index that coconut milk is made milk recovery rate height.
The objective of the invention is to propose the method that a kind of coconut embryo milk is made milk food, this method can be effectively broken to the coconut embryo milk cell, significantly improves the recovery rate of coconut juice, produces the coconut milk food of multiple different flavor and nutrition characteristic.
Method of the present invention is earlier coconut meat to be carried out clasmatosis again after refrigeration is freezed in cell breaking plant, (also can be before the fragmentation or broken back) adds water before and after clasmatosis, after slagging-off, obtain the oil-in-water coconut emulsion of the interfacial activity adsorption layer membrane structure formed by coconut protein, after allotment and sterilization, become coconut milk food again.
Method of the present invention is owing to freeze to carry out clasmatosis through refrigeration earlier with coconut meat again, freeze the institutional framework (promptly freezing to have broken eucaryotic cell structure) of formed ice crystal damage (spalling) Zou endosperm parenchyma cell, the cell tissue that be in thawed state this moment almost is soft shape, lost original hardness, be highly advantageous to the carrying out of crushing process, therefore, in cell breaking plant, the coconut embryo milk cylinder-shaped thin wall cell can be by thorough fragmentation, and cell crashing ratio can reach more than 95%.Because coconut embryo milk adds water simultaneously before clasmatosis or after broken or before and after clasmatosis, in the emulsification that the interfacial activity material that its contained coconut fat is formed at coconut embryo milk native protein etc. is risen, form the good oil-in-water emulsion of decentralization of interfacial activity adsorption layer membrane structure, after filtration separator remove cellulose material coconut palm slag (also can repeat in the coconut palm slag, to add water, broken slagging-off) and allocate with sterilization after, become good to eat coconut milk food.Also can be according to the needs of design, select emulsifying agent, flavor enhancement, thickener and raw materials such as soybean, nut (comprising almond), coffee, cocoa, cow's milk, burnt sugar coloring, vitamin, trace element and vegetable protein, after further processing of allotment processing technology and micro-gasification process treating apparatus are handled (1000 to 30000 rev/mins of 60 to 18000 pounds/square inch of pressure or speeds of agitator), through the manufacturing can process or the beverage sterilizing packing process routine processes of routine, make desirable various milk food with nutrition characteristic and peculiar flavour.
The refrigeration solidification point that the present invention relates to is generally-10 ℃ for below-2 ℃; The refrigeration freeze-off time can be to freeze or only reach above-mentioned chill point and can stop through long-term refrigeration.
The amount of water that the present invention relates to, normally 0.5~18 of coconut meat weight times.
Raw materials such as the soybean that the present invention relates to, nut (comprising almond), coffee, cocoa.Can be that its juice of extraction or soluble part directly add, also can extract simultaneously, or directly add the processed finished products raw material of these natural foods, no specific (special) requirements with coconut embryo milk.
The emulsifying agent that the present invention relates to comprises: single palmitic acid sorb glucosides ester, Emulsifier LT-60M, xylitan monostearate, glycerol monostearate acid, tripalmitin, cephalin, lipositol, glycophospholipin, lecithin, sorbitan mono-oleic acid ester, sorbitol anhydride tristearate, sorbitan monostearate, sucrose fatty ester, hydrogenated rosin glyceride, propylene glycol ester etc., needs according to design, emulsifying agent can be selected to add, and its consumption is 0.000005~0.8% (weight ratio) of coconut meat weight.
The flavor enhancement that the present invention relates to comprises: sugared, the acetic acid of sodium chloride, potassium chloride, sucrose, fructose, fruit glucose, glucose, maltose, compound sugar, beet sugar, maltitol, isomerizing lactose, stevia, generation sugar, albumen, citric acid, malic acid, tartaric acid, sodium phosphate etc., needs according to design, flavor enhancement can be selected to add, and its consumption is 0.00005~20% (weight ratio) of coconut meat weight.
The thickener that the present invention relates to comprises: methylcellulose, CMC, ethyl cellulose, HYDROXY PROPYL METHYLCELLULOSE and little product cellulose, starch, converted starch, dextrin, maltodextrin, Sodium Hydroxymethyl Stalcs, edible gelatin, casein-sodium, Arabic gum, sesbania gum, pectin, agar, locust bean gum, prestige Luo Zi glue, xanthan gum, marine alga propylene glycol ester, alginates, carragheen, guar gum, bassora gum etc., needs according to design, thickener can be selected to add, and its consumption is 0.00005~44% of a coconut meat weight
(weight ratio).
The equipment that the present invention relates to:
(1), cell breaking plant, the same category of device that can select commercially available disintegrating machine, meat grinder, bruisher, grinding mill, colloid mill for use or have the smudge cells function of milling.Usually the rotating speed of equipment is 500 to 30000 rev/mins.
(2), filtering separation device, the same category of device that can select commercially available seperator, filter press, centrifuge, liquid-solid separation equipment for use or have the isolated by filtration function.
" further allocating processing technology handles " that the present invention relates to, the processing technology and the dairy products miniaturization treatment process treating apparatus that refer to common dairy industry, beverage industry and packing industry routine, as mix high-temperature sterilization after stirring (rotating speed is 500 to 30000 rev/mins), homogenizer homogeneous or emulsifying device emulsification (1000 to 30000 rev/mins of 60 to 18000 pounds/square inch of pressure or speeds of agitator), vacuum outgas, ultra high temperature short time sterilization packing or the tinning, check etc., no specific (special) requirements.
Embodiment one: place-2 ℃ to refrigerate and freeze fresh coconut meat, treat to take out after coconut meat reaches the refrigeration chill point, in cell breaking plant, carry out clasmatosis (rotating speed is 500 rev/mins) then, amount of water is about 0.5 times of coconut meat weight, separator is removed (also can repeat to add water, fragmentation, slagging-off in the coconut palm slag) behind the cellulose material coconut palm slag after filtration, obtains the uniform coconut milk of emulsus; Can directly use for food industry, also can need to taste to convert with flavor enhancements such as sucrose and abundant the dilution after the sterilization of heating becomes good to eat milk drinking or food as coconut palm slurry raw material.
Embodiment two: as method as described in the embodiment one, but amount of water is 10 times of coconut meat weight.The rotating speed of cell breaking plant is 10000 rev/mins, and the uniform coconut milk of the emulsus that obtains is converted on demand with after the flavor enhancement (as sucrose, sodium chloride etc.) and the sterilization of heating, and becomes good to eat milk drinking or food.
Embodiment three: as method as described in the embodiment one, but coconut meat refrigeration solidification point is chosen in-6C, refrigeration freeze-off time 6 months to a year, and amount of water is 18 times of coconut meat weight, the cell breaking plant rotating speed is 30000 rev/mins.
Embodiment four: as method as described in the embodiment two, but coconut meat refrigeration solidification point is chosen in-10 ℃; Amount of water is 4 times of coconut meat weight.With the uniform coconut milk of the emulsus that obtains convert add thickener after, spray-drying or vacuum drying treatment through food industry usually adopts can obtain natural coconut milk powder.
Embodiment five: as method as described in the embodiment four, but in the uniform coconut milk of the emulsus that obtains, convert add 0.000005% emulsifying agent and after further allotment processing technology processing (is 60 pounds/square inch as micro-gasification process treating apparatus pressure) become good to eat milk drinking or food.
Embodiment six: as method as described in the embodiment one, but the emulsifying agent of converting adding coconut meat weight 0.8% in the uniform coconut milk of the emulsus that obtains is also after further the allotment processing technology is handled (micro-gasification process treating apparatus pressure is 18000 pounds/square inch), become the coconut palm slurry of good stability, can use for food industry.
Embodiment seven: as method as described in the embodiment two, but in the uniform coconut milk of the emulsus that obtains, convert the emulsifying agent of adding coconut meat weight 0.2% and after further the allotment processing technology is handled (micro-gasification process treating apparatus pressure is 10000 pounds/square inch), become good to eat milk drinking or food.
Embodiment eight: as method as described in the embodiment four, but in the uniform coconut milk of the emulsus that obtains, convert the thickener of adding coconut meat weight 0.00005% and after further the allotment processing technology is handled (fine: metallization processes treating apparatus speed of agitator is 10000 rev/mins), become good to eat drink or food.
Embodiment nine: as method as described in the embodiment one, but convert the thickener that adds coconut meat weight 4% and after further the allotment processing technology was handled, the coconut palm that becomes good stability was starched, and can use for food industry in the uniform coconut milk of the emulsus that obtains.
Embodiment ten: as method as described in the embodiment four, add coconut meat weight 44% thickener (as dextrin etc.) but convert in obtaining the uniform coconut milk of emulsus, can obtain Powdered coconut milk powder.
Embodiment 11: as method as described in the embodiment four, but convert thickener or the flavor enhancement that adds coconut meat weight 10% in the uniform coconut milk of the emulsus that obtains, can obtain Powdered coconut milk powder.
Embodiment 12: as method as described in embodiment five or embodiment six or the embodiment seven, but add coconut meat weight 0.00005% thickener simultaneously, can obtain good to eat milk drinking or make the coconut palm slurry that uses for food industry.
Embodiment 13: as method as described in embodiment five or embodiment six or the embodiment seven, but add 4% thickener of coconut meat weight simultaneously, the coconut palm slurry that can obtain good to eat milk drinking or use for food industry.
Embodiment 14: as method as described in embodiment five or embodiment six or the embodiment seven, but add 24% thickener of coconut meat weight simultaneously, spray-drying or vacuum drying treatment through food industry adopts usually can obtain Powdered coconut milk powder.
Embodiment 15: as method as described in the embodiment one to 14, add soybean and coffee (can need to adjust proportional quantity to taste) simultaneously, make have coconut, the milk drinking or the milk powder of soybean, coffee flavor.
Embodiment 16: as method as described in the embodiment one to 14, add cow's milk (or skimmed milk powder) simultaneously, addition can need to adjust to taste, makes to have coconut cow's milk local flavor milk drinking or milk powder.
Embodiment 17: as method as described in the embodiment one to 14, add almond simultaneously, addition can need to adjust to taste, make have coconut, the milk drinking of apricot flavor or milk powder.
Embodiment 18: as method as described in the embodiment one to 14, add trace element (as solubility germanium salt) simultaneously, addition can suitably be adjusted interpolation according to the needed by human body intake, makes germanic milk drinking or milk powder.
Embodiment 19: as method as described in the embodiment one to 14, add vitamin C and B family vitamin simultaneously, addition can suitably be adjusted interpolation according to the needed by human body intake, makes to contain vitamin milk drinking or milk powder.
Claims (2)
1, a kind of is the manufacture method of the food of base-material with coconut milk, it is characterized in that coconut meat is carried out clasmatosis after refrigeration is freezed in cell breaking plant, add water before clasmatosis or after broken or before and after clasmatosis, after slagging-off, obtain the oil-in-water coconut emulsion of the interfacial activity adsorption layer membrane structure formed by coconut protein, after allotment and sterilization, become coconut milk food.
2, a kind of the method for claim 1, the refrigeration solidification point that it is characterized in that coconut meat is for below-2 ℃.
Priority Applications (1)
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CN91104199A CN1037231C (en) | 1991-06-19 | 1991-06-19 | Making method of milk drinking or food |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN91104199A CN1037231C (en) | 1991-06-19 | 1991-06-19 | Making method of milk drinking or food |
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CN1067792A CN1067792A (en) | 1993-01-13 |
CN1037231C true CN1037231C (en) | 1998-02-04 |
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CN91104199A Expired - Fee Related CN1037231C (en) | 1991-06-19 | 1991-06-19 | Making method of milk drinking or food |
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Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1311763C (en) * | 2004-06-07 | 2007-04-25 | 刘鹏 | Nutritious hazelnut kernel syrup and production process |
PL1945822T3 (en) * | 2005-10-20 | 2015-06-30 | Biomass Tech Pty Ltd | Biomass processor |
CN104585472A (en) * | 2015-02-05 | 2015-05-06 | 浙江小二黑食品有限公司 | Novel composite emulsifier for drink |
CN106490951B (en) * | 2016-12-01 | 2018-03-13 | 重庆市嘉诺食品有限公司 | Freeze fresh orange-juice cup |
CN106804715A (en) * | 2016-12-09 | 2017-06-09 | 曾琼 | A kind of formula of almond milk |
CN106937678A (en) * | 2017-05-08 | 2017-07-11 | 蚌埠市和平乳业有限责任公司 | A kind of preparation method of coconut fruit particles liquid diary product |
CN110604282A (en) * | 2019-10-23 | 2019-12-24 | 四川天味食品集团股份有限公司 | Coconut juice mushroom soup hotpot condiment and preparation method thereof |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3573064A (en) * | 1968-08-29 | 1971-03-30 | Beatrice Foods Co | Reconstitutable dry coconut powder |
US3655409A (en) * | 1969-08-19 | 1972-04-11 | Gen Foods Corp | Coconut products and processes |
-
1991
- 1991-06-19 CN CN91104199A patent/CN1037231C/en not_active Expired - Fee Related
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3573064A (en) * | 1968-08-29 | 1971-03-30 | Beatrice Foods Co | Reconstitutable dry coconut powder |
US3655409A (en) * | 1969-08-19 | 1972-04-11 | Gen Foods Corp | Coconut products and processes |
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