CN104585325B - A kind of high stability coconut cow milk beverage and preparation method thereof - Google Patents
A kind of high stability coconut cow milk beverage and preparation method thereof Download PDFInfo
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- CN104585325B CN104585325B CN201510058623.9A CN201510058623A CN104585325B CN 104585325 B CN104585325 B CN 104585325B CN 201510058623 A CN201510058623 A CN 201510058623A CN 104585325 B CN104585325 B CN 104585325B
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Abstract
The invention discloses a kind of high stability coconut cow milk beverage and preparation method thereof.The raw material of described preparation method includes 36% 50% raw milks, 1.0% 6.5% coconut palm slurry raw materials, 0.05% 0.15% glycerin monostearates, 0.03% 0.06% sucrose fatty esters, 0.05% 0.15% casein sodiums, 0.015% 0.25% stabilizers, 0.01% 0.04% edible buffer salts, 2% 8% sweeteners and mended to 100% water；Described preparation method includes：(1) by feed proportioning；(2) stirring, second of homogeneous (3) sterilization, cooling after first time homogeneous, refrigeration are stood.Products taste of the present invention is salubrious, and stability is high.The preparation method of product of the present invention effectively reduces the high-temperature coking phenomenon in preparation technology.
Description
Technical field
The present invention relates to food processing field.More particularly to a kind of high stability coconut cow milk beverage and its preparation side
Method.
Background technology
On Chinese beverage market, coconut juice drink is a plant beverage popular with consumers wide for many years.This production
Product have all multiple enterprises in production, and it is that the fresh coconut palm slurry for use fresh coconut meat to squeeze is formed (of the invention not for main Raw material processing
Liquid that coconut milk, i.e. coconut nut intracavitary are discussed, can directly being drunk with insertion suction pipe, the product processed), during coconut palm is starched
Main component be fat and carbohydrate, protein is seldom.Coconut palm slurry can also by be concentrated and dried be processed into coconut powder (
It is coconut slurry powder).Coconut juice drink is creamy white because appearance is looked, also commonly known as " coconut milk ", actually it and do not contain ox
Milk composition, wherein containing abundant medium chain fatty acid, but low percentages of protein.And cow's milk contains abundant high-quality protein,
If coconut juice and cow's milk combined, the nutrition of product can more be enriched and comprehensive.
Presently commercially available coconut milk mostly quality is thin, clean taste, wherein the pure full outstanding coconut juice product of fragrance
Classical taste be rooted in the hearts of the people already.Develop coconut local flavor milk beverage when, still tend to retain its fragrance it is pure it is full,
The characteristics of quality is thin salubrious.For balance milk local flavor and coconut local flavor, it is necessary to add the coconut powder of sufficient amount in milk beverage
Or coconut palm slurry, it thus can bring substantial amounts of fat into, while thin salubrious mouthfeel is also maintained, therefore this kind of coconut milk drink exists
Problem is encountered in terms of product stability.In coconut milk drink actual production process, the subject matter run into is：Product exists
When carrying out super pasteurize (120 DEG C -130 DEG C, 15s-30s) or UHT (137 DEG C -142 DEG C, 4-7s) sterilizings, in inner-walls of duct meeting
Occur than more serious coking, with the extension of sterilizing time, coking layer is constantly thickened on tube wall, the temperature of heating steam and material
Difference constantly expands therewith, when the temperature difference reaches a threshold value, then needs pause production to carry out the cleaning of sterilization duct, thus brings
Following adverse consequences：(1) the Clean after every time shortens, and cleaning charge rises, production time extension；(2) vapor (steam) temperature is heated not
It is disconnected to rise, heat energy loss increase；(3) sterilization heat conduction efficiency is unstable, the risk for bringing product bactericidal effect bad；(4) manage
Coking material in wall may be fallen by punching, there is the risk for flowing in finished product and forming impurity.
The content of the invention
The present invention the technical problem that to be solved be, overcome coconut powder in the prior art or coconut slurry powder addition it is higher,
During the thin coconut milk drink sterilization of product quality the problem of easy coking there is provided a kind of high stability coconut cow milk beverage and
Its preparation method.The coconut cow milk beverage of the present invention can meet that aroma of pure is full, the thin salubrious local flavor requirement of mouthfeel,
There is good stability again, and coking is difficult in the high temperature section of sterilization duct.
One of technical solution of the present invention：A kind of preparation method of high stability coconut cow milk beverage, it includes following raw material：
36%-50% raw milks, 1.0%-6.5% coconut palms slurry raw material, 0.05%-0.15% glycerin monostearates, 0.05%-0.15%
Casein sodium, 0.03%-0.06% sucrose fatty esters, 0.015%-0.25% stabilizers, 0.01%-0.04% edibles
The water of buffer salt, 2%-8% sweeteners and benefit to 100%；Described stabilizer is gellan gum or is microcrystalline cellulose and carboxylic first
The combination of base sodium cellulosate；It is total that the total amount of described glycerin monostearate, sucrose fatty ester and casein sodium accounts for raw material
The 0.18%-0.25% of quality；Described percentage is the mass percent for accounting for raw material gross mass；Described preparation method includes
Following steps：(1) described raw material is subjected to dispensing, described dispensing comprises the steps：A) by described raw milk with accounting for
Raw material gross mass 10%-30% water is well mixed, and is heated to 60 DEG C -70 DEG C, is obtained feed liquid 1；B) into described feed liquid 1
Glycerin monostearate, sucrose fatty ester, casein sodium, edible buffer salt, coconut palm slurry raw material, sweetener are sequentially added,
10min-15min is stirred, after being well mixed, then 15min-20min is stood, obtains feed liquid 2；C) described feed liquid 2 is continued into heating
80 DEG C -90 DEG C are warming up to, stabilizer is added, is well mixed, obtains feed liquid 3；D) described feed liquid 3 is crossed into colloid mill, then with supplying
Water to raw material gross mass 100% is well mixed, and obtains dispensing feed liquid；(2) by described dispensing feed liquid first time homogeneous, refrigerate quiet
Stirring is postponed, then carries out second of homogeneous, homogeneous feed liquid is obtained；(3) by homogeneous feed liquid sterilization, cooling, product is obtained.
Preparation method of the present invention can also preferably include step (4), and described step (4) is：It is filling.
In the present invention, described coconut palm slurry raw material is that this area is conventional, preferably coconut powder or coconut palm slurry.Wherein, it is described
The addition of coconut powder is preferably 1.0%-2.5%, is more preferably 1.2%-1.8%, is most preferably 1.6%, described coconut palm
The addition of slurry is preferably 2.6%-6.5%, is more preferably 3.1%-4.7%, is most preferably 4.2%, described percentage
To account for the mass percent of raw material gross mass.
In the present invention, the content of described glycerin monostearate is 0.05%-0.15%, is preferably 0.09%-
0.12%, described percentage is the mass percent for accounting for raw material gross mass.
In the present invention, the content of described sucrose fatty ester is 0.03%-0.06%, is preferably 0.04%-
0.05%, described percentage is the mass percent for accounting for raw material gross mass.
In the present invention, the content of described casein sodium is 0.05%-0.15%, is preferably 0.08%-0.12%,
Described percentage is the mass percent for accounting for raw material gross mass.
In the present invention, described stabilizer is preferably 0.015%-0.03% gellan gums, or is 0.1%-0.2% crystallites
The combination of cellulose and 0.02%-0.06% sodium carboxymethylcelluloses, is more preferably 0.018%-0.024% gellan gums, or be
The combination of 0.14%-0.18% microcrystalline celluloses and 0.04%-0.05% sodium carboxymethylcelluloses.Described percentage is to account for original
Expect the mass percent of gross mass.
In the present invention, described edible buffer salt is conventional for this area, preferably selected from sodium citrate, tripolyphosphate
One or more in sodium, sodium pyrophosphate and calgon.The total addition level of described edible buffer salt is preferably
0.01%-0.04%, is more preferably 0.015%-0.025%, is most preferably 0.025%.Described percentage is total to account for raw material
The mass percent of quality.
In the present invention, described sweetener is conventional for this area, preferably white granulated sugar and/or fructose syrup.Described
The addition of sweetener is preferably 4%-6%, is more preferably 6%.Described percentage is the quality hundred for accounting for raw material gross mass
Divide ratio.
In the present invention, dilute cream can also be preferably included in described raw material, the purpose is to for adjusting the mouth of product
Sense and fragrance.The content of described dilute cream preferably 1%-2%, more preferably 1.2%-1.8%, most preferably for
1.8%.The dilute cream is preferably in the b of the step (1)) in add glycerin monostearate before add.Described hundred
Divide than being the mass percent for accounting for raw material gross mass.
In the present invention, flavoring essence can also be preferably included in described raw material, the purpose is to for adjusting product
Local flavor.The flavoring essence is preferably in the d of the step (1)) in cross colloid mill after add.The addition of described flavoring essence
Measure conventional for this area, preferably 0.03%-0.08%, more preferably 0.04%-0.06% are most preferably 0.05%.Institute
The percentage stated is the mass percent for accounting for raw material gross mass.
In the present invention, the preferred drinking water of described water.
In preparation method of the present invention, step (1) is：Described raw material is subjected to dispensing, dispensing feed liquid is obtained.Its
In, described dispensing comprises the following steps：A) described raw milk is mixed with accounting for raw material gross mass 10%-30% water
It is even, 60 DEG C -70 DEG C are heated to, feed liquid 1 is obtained；B) glycerin monostearate, Sucrose Fatty Acid Ester are sequentially added into described feed liquid 1
Fat acid esters, casein sodium, edible buffer salt, coconut palm slurry raw material, sweetener, stir 10min-15min, after being well mixed, then
15min-20min is stood, feed liquid 2 is obtained；C) described feed liquid 2 is continued to be heated to 80 DEG C -90 DEG C, adds stabilizer, mix
Close uniform, obtain feed liquid 3；D) described feed liquid 3 is crossed into colloid mill, then absolutely water is mixed with complementing to raw material gross mass
It is even, obtain dispensing feed liquid；Wherein, c) described in mixing be preferably stirring mixing, the time of described mixing is conventional for this area,
Preferably 10min-15min, more preferably 13min-15min, it is optimal for 15min.
In preparation method of the present invention, step (2) is：By described dispensing feed liquid first time homogeneous, refrigeration is stood
After stir, then carry out second of homogeneous, obtain homogeneous feed liquid.Wherein, the processing condition of the first time homogeneous described in step (2) is
This area is conventional, and the temperature of described first time homogeneous is preferably 60 DEG C -70 DEG C, is more preferably 65 DEG C -70 DEG C, most preferably for
65 DEG C, the pressure of described first time homogeneous is preferably 160bar-200bar, is more preferably 180bar-200bar, most preferably
For 200bar；The temperature that described refrigeration is stood is conventional for this area, and preferably 2 DEG C -10 DEG C, be more preferably 4 DEG C -6 DEG C, most
It is 4 DEG C goodly, the time that described refrigeration is stood is preferably 2h-6h, is more preferably 3h-5h, is most preferably 5h；Described stirs
Mix conventional for this area, the time of described stirring is preferably 10min-15min, is more preferably 12min-15min, most preferably
For 13min.The processing condition of second described of homogeneous is that this area is conventional, and the temperature of second described of homogeneous is preferably
60 DEG C -70 DEG C, be more preferably 65 DEG C -70 DEG C, and optimal for 65 DEG C, the pressure of second described of homogeneous is preferably
300bar-360bar, is more preferably 330bar-350bar, optimal for 350bar.
In preparation method of the present invention, step (3) is：Described homogeneous feed liquid is sterilized, cooling obtains product.
Described sterilization is that this area is conventional, and preferably super pasteurize or UHT, the temperature of described super pasteurize are preferably
120 DEG C -130 DEG C, be more preferably 120 DEG C -128 DEG C, is most preferably 125 DEG C, the time of described super pasteurize is preferably
15s-30s, is more preferably 15s-20s, is most preferably 20s, and described UHT temperature is preferably 137 DEG C -142 DEG C, more preferably
For 137 DEG C -139 DEG C, it is most preferably 137 DEG C, described UHT time is preferably 4s-7s, is more preferably 4s；Described is cold
But conventional for this area, the temperature of described cooling, which is preferably, is cooled to 2 DEG C -20 DEG C, more preferably to be cooled to 4 DEG C -10 DEG C,
Most preferably it is to be cooled to 6 DEG C.
In preparation method of the present invention, step (4) is：It is filling.Described is filling conventional for this area, is preferably
Clean filling or sterile filling, is more preferably sterile filling.
The two of technical solution of the present invention：A kind of high stability coconut cow milk beverage, it is by such as technical solution of the present invention
One of described in preparation method it is preparation-obtained.Protein content in described high stability coconut cow milk beverage is preferably
For 1.1%-1.6%, fat content is preferably 1.8%-3.0%, and carbohydrate content is preferably 4.0%-11.0%,
Content of milk protein is preferably 1.0%-1.5%.Described percentage is the mass percent for accounting for product gross mass.Described fat
Fat in fat in coconut palm slurry raw material accounts for the ratio preferably 35%-57% of total fat.Described percentage is mass percent
The fat starched for coconut palm in raw material account for gross mass fatty in described high stability coconut cow milk beverage mass percent,.
On the basis of common sense in the field is met, above-mentioned each optimum condition can be combined, and produce each preferable reality of the present invention
Example.
Agents useful for same and raw material of the present invention are commercially available.
Usage amount of the usage amount of raw material of the present invention no more than the food additives of national regulation.
The positive effect of the present invention is：For coconut milk drink less stable on the market, and in life
High-temperature coking is than the two more serious problems during production, and the invention provides a kind of high stability, the coconut ox of clean taste
Milk beverage.Present invention also offers a kind of preparation method of described coconut milk drink, the formula and technique of this method simultaneously
Combination, effectively stabilize the protein and fat in product, make protein in high temperature sterilization not mutability in pipe
Wall formation coking, is attached on tube wall while fat will not be assembled.
Brief description of the drawings
Fig. 1 is the grain size distribution of different coconut cow milk beverages.C represents embodiment 5, and a represents comparative example 5, and b represents contrast
Example 6.
Fig. 2 is the grain size distribution of different coconut cow milk beverages.F represents embodiment 5, and d represents comparative example 7, and e represents contrast
Example 8.
Embodiment
The present invention is further illustrated below by the mode of embodiment, but does not therefore limit the present invention to described reality
Apply among a scope.The experimental method of unreceipted actual conditions in the following example, conventionally and condition, or according to business
Product specification is selected.
Embodiment 1
The raw material of coconut cow milk beverage is as follows：
The step of preparation process and condition of coconut cow milk beverage：
(1) dispensing：Raw milk is added 70 DEG C are warming up to after the water of part, water consumption is the 10% of raw material gross mass, successively
Add glycerin monostearate, sucrose fatty ester, casein sodium, edible buffer salt, coconut palm slurry raw material, sweetener, stirring
10min, after being well mixed, then stands 20min, continues to be heated to 80 DEG C, adds mistake after stabilizer, stirring mixing 15min
Colloid mill, then be well mixed with remaining water；
(2) 65 DEG C, 180bar first time homogeneous；4 DEG C of refrigerations stir 10min after standing 3h；60 DEG C, 300bar is equal for the second time
Matter；
(3) 15s sterilizations are incubated at 120 DEG C, 10 DEG C are cooled to；
(4) it is clean filling.
Product index：
Embodiment 2
The raw material of coconut cow milk beverage is as follows：
The step of preparation process and condition of coconut cow milk beverage：
(1) dispensing：Raw milk is added 60 DEG C are warming up to after the water of part, water consumption is the 20% of raw material gross mass, successively
Add glycerin monostearate, sucrose fatty ester, casein sodium, edible buffer salt, coconut palm slurry raw material, sweetener, stirring
15min, after being well mixed, then stands 15min, continues to be heated to 90 DEG C, adds mistake after stabilizer, stirring mixing 10min
Colloid mill, then be well mixed with remaining water；
(2) 70 DEG C, 200bar first time homogeneous；2 DEG C of refrigerations stir 15min after standing 6h；65 DEG C, 350bar is equal for the second time
Matter；
(3) 20s sterilizations are incubated at 130 DEG C, 4 DEG C are cooled to；
(4) it is clean filling.
Product index：
Embodiment 3
The raw material of coconut cow milk beverage is as follows：
The step of preparation process and condition of coconut cow milk beverage：
(1) dispensing：Raw milk is added 65 DEG C are warming up to after the water of part, water consumption is the 30% of raw material gross mass, successively
Add glycerin monostearate, sucrose fatty ester, casein sodium, edible buffer salt, coconut palm slurry raw material, sweetener, stirring
15min, after being well mixed, then stands 18min, continues to be heated to 85 DEG C, adds mistake after stabilizer, stirring mixing 12min
Colloid mill, then be well mixed with remaining water；
(2) 60 DEG C, 160bar first time homogeneous；10 DEG C of refrigerations stir 12min after standing 2h；70 DEG C, second of 330bar
Homogeneous；
(3) 30s sterilizations are incubated at 125 DEG C, 2 DEG C are cooled to.
Product index：
Embodiment 4
The raw material of coconut cow milk beverage is as follows：
The step of preparation process and condition of coconut cow milk beverage：
(1) dispensing：Raw milk is added 63 DEG C are warming up to after the water of part, water consumption is the 15% of raw material gross mass, successively
Add dilute cream, glycerin monostearate, sucrose fatty ester, casein sodium, edible buffer salt, coconut palm slurry raw material, sweet taste
Agent, stirs 11min, after being well mixed, then stands 16min, continues to be heated to 82 DEG C, adds stabilizer, stirring mixing
Colloid mill is crossed after 14min, then is well mixed with remaining water；
(2) 63 DEG C, 170bar first time homogeneous；6 DEG C of refrigerations stir 12min after standing 5h；70 DEG C, 360bar is equal for the second time
Matter；
(3) 16s sterilizations are incubated at 128 DEG C, 6 DEG C are cooled to；
(4) it is clean filling.
Product index：
Embodiment 5
The raw material of coconut cow milk beverage is as follows：
(1) dispensing：Raw milk is added 68 DEG C are warming up to after the water of part, water consumption is the 25% of raw material gross mass, successively
Add glycerin monostearate, sucrose fatty ester, casein sodium, edible buffer salt, coconut palm slurry raw material, sweetener, stirring
13min, after being well mixed, then stands 17min, continues to be heated to 88 DEG C, adds mistake after stabilizer, stirring mixing 11min
Colloid mill, then be well mixed with remaining water；
(2) 66 DEG C, 190bar first time homogeneous；3 DEG C of refrigerations stir 14min after standing 4h；68 DEG C, 340bar is equal for the second time
Matter；
(3) 4s sterilizations are incubated at 137 DEG C, 20 DEG C are cooled to；
(4) it is clean filling.
Product index：
Embodiment 6
The raw material of coconut cow milk beverage is as follows：
The step of preparation process and condition of coconut cow milk beverage：
(1) dispensing：Raw milk is added 66 DEG C are warming up to after the water of part, water consumption is the 22% of raw material gross mass, then according to
Secondary addition glycerin monostearate, sucrose fatty ester, casein sodium, edible buffer salt, coconut palm slurry raw material, sweetener, are stirred
14min is mixed, after being well mixed, then 19min is stood, continues to be heated to 86 DEG C, is added after stabilizer, stirring mixing 13min
Colloid mill is crossed, then is well mixed with remaining water；
(2) 68 DEG C, 195bar first time homogeneous；5 DEG C of refrigerations stir 13min after standing 4.5h；67 DEG C, second of 335bar
Homogeneous；
(3) 4s sterilizations are incubated at 142 DEG C, 15 DEG C are cooled to；
(4) sterile filling.
Product index：
Embodiment 7
The raw material of coconut cow milk beverage is as follows：
The step of preparation process and condition of coconut cow milk beverage：
(1) dispensing：Raw milk is added 62 DEG C are warming up to after the water of part, water consumption is the 18% of raw material gross mass, then according to
Secondary addition dilute cream, glycerin monostearate, sucrose fatty ester, casein sodium, edible buffer salt, coconut palm slurry raw material, sweet tea
Taste agent, stirs 15min, after being well mixed, then stands 15min, continues to be heated to 85 DEG C, adds stabilizer, stirring mixing
Colloid mill is crossed after 15min, then is well mixed with remaining water and flavoring essence；
(2) 65 DEG C, 180bar first time homogeneous, 4 DEG C of refrigerations stir 10min after standing 3h；70 DEG C, 330bar is equal for the second time
Matter；
(3) 6s sterilizations are incubated at 139 DEG C, 18 DEG C are cooled to；
(4) sterile filling.
Product index：
Embodiment 8
The raw material of coconut cow milk beverage is as follows：
The step of preparation process and condition of coconut cow milk beverage：
(1) dispensing：Raw milk is added 67 DEG C are warming up to after the water of part, water consumption is the 28% of raw material gross mass, then according to
Secondary addition glycerin monostearate, sucrose fatty ester, casein sodium, edible buffer salt, coconut palm slurry raw material, sweetener, are stirred
15min is mixed, after being well mixed, then 20min is stood, continues to be heated to 87 DEG C, is added after stabilizer, stirring mixing 15min
Colloid mill is crossed, then is well mixed with remaining water and flavoring essence；
(2) 65 DEG C, 200bar first time homogeneous；6 DEG C of refrigerations stir 15min after standing 5h；65 DEG C, 320bar is equal for the second time
Matter；
(3) 6s sterilizations are incubated at 137 DEG C, 16 DEG C are cooled to；
(4) sterile filling.
Product index：
Beneficial effects of the present invention are further illustrated below by effect example.
Comparative example 1
The mass percent that the addition of raw milk accounts for raw material gross mass is 25%, and adjusts the addition of water and supply remaining
Amount, remaining raw material and its processing step and condition are with the embodiment of the present invention 5.Specific product index is as follows：
Comparative example 2
The mass percent that the addition of raw milk accounts for raw material gross mass is 60%, and reduces the addition of water, and remaining is same
The embodiment of the present invention 5.Obtained product specific product index is as follows：
Comparative example 3
The mass percent that the addition of coconut palm slurry accounts for raw material gross mass is 1.5%, and adjusts the addition of water and supply surplus,
Remaining raw material and its processing step and condition are with the embodiment of the present invention 7.Obtained product specific product index is as follows：
Comparative example 4
The mass percent that the addition of coconut palm slurry accounts for raw material gross mass is 8%, and reduces the addition of water, and remaining is with this hair
Bright embodiment 7.Obtained product specific product index is as follows：
Comparative example 5
In formula, glycerin monostearate, sucrose fatty ester, casein sodium are using the quality hundred for accounting for raw material gross mass
Point than be 0.1% glycerin monostearate and account for the sucrose fatty ester that the mass percent of raw material gross mass is 0.04%
Combination, edible buffer salt addition is 0；Processing step removes divided by refrigerated standing, second of homogeneous, and remaining is implemented with the present invention
Example 5.
Comparative example 6
Glycerin monostearate, sucrose fatty ester, casein sodium use account for the mass percent of raw material gross mass for
The combination for the sucrose fatty ester that 0.1% glycerin monostearate and the mass percent for accounting for raw material gross mass are 0.04%,
Edible buffer salt addition is 0, and remaining is with the embodiment of the present invention 5.
Comparative example 7
Processing step removes following steps：
Refrigeration stands, stirs 14min after the completion of standing 4h, standing at 3 DEG C；Second homogeneous, homogenizing temperature be 68 DEG C,
Homogenization pressure is 340bar.
Remaining is with the embodiment of the present invention 5.
Comparative example 8
Processing step (1) is changed to as follows：
(1) dispensing：Part water will be added in raw milk, water consumption is the 25% of raw material gross mass, is warming up to 88 DEG C, successively
Add glycerin monostearate, sucrose fatty ester, casein sodium, edible buffer salt, coconut palm slurry raw material, sweetener, knot cold
Glue, stirring 10min (not standing) is well mixed.Colloid mill is crossed after stirring, then is well mixed with remaining water；
Remaining is with the embodiment of the present invention 5.
Effect example 1
Obtained coconut cow milk beverage in Example 5 and 7, and obtained product in comparative example 1-4, carry out finished product sense
The validity check of official's index.The subjective appreciation of 20 people is carried out to above-mentioned sample, respectively to the mouthfeel of product, local flavor, general impression
Scored (0-5 points, 5 points are full marks), counts its average mark, as a result as shown in table 1.
The Analyses Methods for Sensory Evaluation Results of the coconut cow milk beverage of table 1
Effect example 2
In factory's sterilization process, when the temperature difference of material and heating steam is more than 8 DEG C, it is contemplated that effective utilization of the energy
Sterilization duct is cleaned, it is necessary to suspend production with the security risk of product, after the coking material on duct wall is cleaned up
Continue to produce.Most 2.5h can only be maintained by continuously being produced using prior art, and the present invention is by substantial amounts of experiment, to coconut cow's milk
The formula and technique of drink are optimized, and by quantity-produced time lengthening to more than 8h, i.e., continuous production more than the 8h temperature difference is not
More than 8 DEG C.
8h continuous production coconut cow milk beverage is carried out using corresponding formula and technique, observes and records sterilization machine high temperature
Bringing-up section heats steam and material temperature difference, as a result as shown in table 2.
The temperature difference of sterilization machine high temperature section heating steam and material when table 2 is continuously produced
Effect example 3
The particle diameter distribution of coconut cow milk beverage is measured using laser diffraction analyzer Mastersizer 2000, is disperseed
Agent is water, and design parameter sets as follows：Particle refractive index 1.500；Granule absorbance 0.001.Analysis software is Mastersize
2000 software kits.Measurement result such as Fig. 1 and Fig. 2.Coconut cow milk beverage particle diameter distribution be in a liquid state breast typical case " bimodal " shape, grain
Predominantly fat globule and the non-fat solid between 0.40 μm -1.2 μm are spent, the accounting of this some particles is more, the stabilization of product
Property is poorer, and as shown in Figure 1, the stability of 3 products is followed successively by the ＞ comparative examples 5 of 5 ＞ comparative examples of embodiment 6 from high to low.Together
Reason, from Figure 2 it can be seen that the stability of another 3 products is followed successively by the ＞ comparative examples 7 of 5 ＞ comparative examples of embodiment 8 from high to low.Product is steady
Qualitative poorer, the coking situation that high temperature section is sterilized in continuous flow procedure is more serious.
It should be understood that after the above of the present invention has been read, those skilled in the art can be to correlation of the invention
Condition makes various changes or modifications, and these equivalent form of values equally fall within the application appended claims limited range.
Claims (9)
1. a kind of preparation method of high stability coconut cow milk beverage, it is characterised in that its raw material includes the raw oxen of 36%-50%
Breast, 1.0%-6.5% coconut palms slurry raw material, 0.05%-0.15% glycerin monostearates, 0.03%-0.06% sucrose fatty esters,
0.05%-0.15% casein sodiums, 0.015%-0.25% stabilizers, 0.01%-0.04% edibles buffer salt, 2%-
The water of 8% sweetener and benefit to 100%；Described coconut palm slurry raw material is that coconut powder or coconut palm are starched；The addition of described coconut powder is
1.0%-2.5%；The addition 2.6%-6.5% of described coconut palm slurry；Described glycerin monostearate, sucrose fatty ester and
The total amount of casein sodium accounts for the 0.18%-0.25% of described raw material gross mass；Described stabilizer is gellan gum, or is micro-
The combination of crystalline cellulose and sodium carboxymethylcellulose；Described percentage is the mass percent for accounting for raw material gross mass；
Described preparation method comprises the following steps：
(1) described raw material is subjected to dispensing, described dispensing comprises the steps：
A) described raw milk is well mixed with accounting for raw material gross mass 10%-30% water, is heated to 60 DEG C -70 DEG C,
Obtain feed liquid 1；
B) glycerin monostearate, sucrose fatty ester, casein sodium, edible is sequentially added into described feed liquid 1 to delay
Salt, coconut palm slurry raw material and sweetener are rushed, is stirred -15 minutes 10 minutes, after being well mixed, then is stood -20 minutes 15 minutes, obtain feed liquid
2；
C) described feed liquid 2 is continued to be heated to 80 DEG C -90 DEG C, adds stabilizer, be well mixed, obtain feed liquid 3；
D) described feed liquid 3 is crossed into colloid mill, then absolutely water is well mixed with complementing to raw material gross mass, obtains dispensing material
Liquid；
(2) by described dispensing feed liquid first time homogeneous, refrigeration is stirred after standing, then carries out second of homogeneous, obtains homogeneous feed liquid；
(3) by described homogeneous feed liquid sterilization, cooling, product is obtained.
2. preparation method as claimed in claim 1, it is characterised in that described preparation method also includes step (4), described
Step (4) is：It is filling；Described is filling for clean filling or sterile filling.
3. preparation method as claimed in claim 1, it is characterised in that the content of described glycerin monostearate is
0.09%-0.12%, the content of described sucrose fatty ester is 0.04%-0.05%, the content of described casein sodium
For 0.08%-0.12%；Described percentage is the mass percent for accounting for raw material gross mass.
4. preparation method as claimed in claim 1, it is characterised in that described stabilizer is that 0.015%-0.03% knots are cold
Glue, or be the combination of 0.1%-0.2% microcrystalline celluloses and 0.02%-0.06% sodium carboxymethylcelluloses；Or, described stabilization
Agent is 0.018%-0.024% gellan gums, or is that 0.14%-0.18% microcrystalline celluloses and 0.04%-0.05% carboxymethyls are fine
The combination of the plain sodium of dimension；Described edible buffer salt is selected from sodium citrate, sodium tripolyphosphate, sodium pyrophosphate and calgon
In one or more；The content of described edible buffer salt is 0.015%-0.025%；Described percentage is to account for raw material
The mass percent of gross mass.
5. preparation method as claimed in claim 1, it is characterised in that described sweetener is selected from white granulated sugar and fructose syrup
One or both of；The content of described sweetener is 4%-8%；Described raw material also includes flavoring essence, described edible
D of the essence in the step (1)) in cross colloid mill after add；The content of described flavoring essence is 0.03%-0.08%；Institute
The raw material stated also includes dilute cream, the b of described dilute cream in the step (1)) in add before glycerin monostearate plus
Enter；The content of described dilute cream is 1%-2%；Described percentage is the mass percent for accounting for raw material gross mass.
6. preparation method as claimed in claim 1, it is characterised in that c in step (1)) described in be mixed into stirring mixing；Institute
The time for the stirring mixing stated is -15 minutes 10 minutes；The temperature of first time homogeneous described in step (2) is 60 DEG C -70 DEG C；
The pressure of described first time homogeneous is 160bar-200bar；The temperature that described refrigeration is stood is 2 DEG C -10 DEG C；Described is cold
It is -6 hours 2 hours to hide the time stood；- 15 minutes 10 minutes time of described stirring；The temperature of second described of homogeneous
Spend for 60 DEG C -70 DEG C；The pressure of second described of homogeneous is 300bar-360bar.
7. preparation method as claimed in claim 1, it is characterised in that sterilization described in step (3) for super pasteurize or
UHT；The temperature of described super pasteurize is 120 DEG C -130 DEG C；The time of described super pasteurize is -30 seconds 15 seconds；Institute
The UHT stated temperature is 137 DEG C -142 DEG C；- 7 seconds 4 seconds described UHT time；The temperature of described cooling is to be cooled to 2
℃-20℃。
8. a kind of high stability coconut cow milk beverage, it is characterised in that it is by preparation method institute as claimed in claim 1
Prepare.
9. high stability coconut cow milk beverage as claimed in claim 8, it is characterised in that its protein content is 1.1%-
1.6%, fat content is 1.8%-3.0%, and carbohydrate content is 4.0%-11.0%, and content of milk protein is 1.0%-
1.5%, described percentage is the mass percent for accounting for product gross mass；35%-57% is that coconut palm starches raw material in described fat
In fat, described percentage accounts for fatty total in described high stability coconut cow milk beverage for the fat that coconut palm is starched in raw material
The mass percent of quality.
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| CN105053207A (en) * | 2015-08-04 | 2015-11-18 | 厦门惠尔康食品有限公司 | Coconut milk drink and preparation method thereof |
| CN106900851B (en) * | 2015-12-22 | 2020-07-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghourt and preparation method thereof |
| CN106937677B (en) * | 2017-03-30 | 2020-10-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Total-nutrient formula dairy product added with coconut particles and preparation method thereof |
| CN106819125B (en) * | 2017-03-30 | 2020-10-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | Dairy product and method for producing the same |
| CN115039812A (en) * | 2021-03-08 | 2022-09-13 | 内蒙古伊利实业集团股份有限公司 | Pistachio nut coconut milk and preparation method thereof |
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| CN103621637A (en) * | 2013-12-19 | 2014-03-12 | 光明乳业股份有限公司 | Coconut cow milk beverage and preparation method thereof |
| CN103828919A (en) * | 2013-12-27 | 2014-06-04 | 青岛碧水蓝天生物技术有限公司 | Coconut milk co-fermentation active lactobacillus beverage and production method thereof |
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