CN105231228A - Micro coconut granule beverage and preparation method thereof - Google Patents
Micro coconut granule beverage and preparation method thereof Download PDFInfo
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- CN105231228A CN105231228A CN201510614163.3A CN201510614163A CN105231228A CN 105231228 A CN105231228 A CN 105231228A CN 201510614163 A CN201510614163 A CN 201510614163A CN 105231228 A CN105231228 A CN 105231228A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
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Abstract
The invention discloses a micro coconut granule beverage and a preparation method thereof. The beverage consists of the following raw materials in percentage by weight: 20-29% of coconut fruits and 71-80% of a sugar solution, wherein the 1000L of the sugar solution contains the following components: 40-65Kg of crystal sugar, 40-55Kg of white granulated sugar, 50-100Kg of high fructose corn syrup and 1.0-1.4Kg of a food additive. The preparation method consists of the two main steps of preparing the sugar solution and preparing the coconut fruits, wherein the sugar solution is obtained through the following steps: dissolving the crystal sugar, the white granulated sugar, the high fructose corn syrup, the citric acid and D-sodium erythorbate in hot water, and mixing the crystal sugar, the white granulated sugar, the high fructose corn syrup, the citric acid, the D-sodium erythorbate and the hot water so as to obtain a solution; performing antibacterial treatment on the solution, and performing filtration so as to obtain the sugar solution; rehydrating the coconut fruits, preliminarily cooking the rehydrated coconut fruits, deacidifying the cooked coconut fruits, beating calymma calcium, performing inspection, selecting inspected coconut fruits, draining the selected coconut fruits, cutting the drained coconut fruits, and mixing the cut coconut fruits so as to obtain coconut fruit granules of which the size is 0.3-0.7cm3, and filling the coconut fruit granules with the sugar solution in parts by weight. The product is a micro coconut fruit granule beverage which is simple in making method, smooth in mouth feel, significant in health-care effect and suitable for various crowds to eat, and the coconut fruit granules are dense and have primary odor.
Description
Technical field
The present invention relates to beverage production field, particularly relate to a kind of micro-fruit grain coconut palm fruit beverage and preparation method thereof.
Background technology
Coconut have " life tree ", the title of " Bao Shu ", and its taste is sweet, containing protein, vitamin C, calcium, potassium etc.The juice of coconut is many, nutritious, can quench one's thirst drive away summer heat, diuresis of promoting the production of body fluid, dispel the wind, heal, effect of useful gas, profit face, the traditional Chinese medical science records " health first fruit juice ".Coconut Juice is the extraction juice of the fruit coconut palm fruit of cocoanut tree.Juice is clear as water, and quite fresh and sweet, sparkling and crystal-clear bright, cool, thirst-quenching.Also having the mineral matter such as abundant protein, fat, vitamin C and calcium, phosphorus, iron, potassium, magnesium, sodium in Coconut Juice and pulp, is the beverage of vegetal pole horn of plenty.The clear Ru Shui of coconut milk, sweet as honey, sparkling and crystal-clear bright in addition, is fabulous cool, thirst-quenching product.Coconut Juice and coconut meat all contain abundant nutrient.Coconut Juice is clear as sweet in water honey, and the sweetness of drink is good to eat.During the broiling summer, Coconut Juice effect of having good summer-heat removing, promoting the production of body fluid to quench thirst.Coconut Juice also has effect of cardiac stimulant, diuresis, expelling parasite, preventing or arresting vomiting antidiarrheal.But, mostly what current coconut used as beverage is Coconut Juice, coconut palm fruit adopts coconut water as raw material, the one white utilizing bio-fermentation process to make or milk white gel shape material, coconut palm fruit not only contains the beneficiating ingredient of coconut meat and has abundant high-quality natural dietary fiber, mouthfeel is soft, can help human consumption, increases the wriggling of stomach.
Along with the deep development of coconut palm fruit food, coconut palm fruit fruit grain, people have higher requirement to the diversity of coconut palm fruit product and taste quality etc., and be not limited only to add in milk tea or milk, coconut palm fruit fruit grain is joined in daily drinking, not only can obtain the health-care effect of coconut palm fruit fruit grain beverage, and smooth with it, tender and crisp, fine and smooth and whippy unique oral sensations makes there is good sensation in mouth again, meanwhile, the original that fresh taste of coconut palm fruit can also be tasted.
Summary of the invention
For the problems referred to above, the invention provides that a kind of preparation method is simple, coconut palm fruit granule is dense and have that original flavor, mouthfeel are lubricious, health-care effect is remarkable, micro-fruit grain coconut palm fruit beverage that unique flavor, applicable various crowd eat.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is:
A kind of micro-fruit grain coconut palm fruit beverage, this beverage is that 20% ~ 29%:71% ~ 80% forms by coconut palm fruit and liquid glucose by weight percentage, described liquid glucose is dissolved with following component in 1000L: rock sugar 40-65Kg, white granulated sugar 40-55Kg, HFCS 50-100Kg, food additives 1.0-1.4Kg, described food additives are made up of citric acid, the different Vitamin C sodium of D-, flavoring essence, and it according to weight ratio is: citric acid: the different Vitamin C sodium of D-: flavoring essence=1:1-2:1-2.
A preparation method for micro-fruit grain coconut palm fruit beverage, comprises the following steps:
(1) preparation of liquid glucose: the hot water dissolving getting the rock sugar of above-mentioned weight portion, white granulated sugar, HFCS, citric acid, 95-100 DEG C, D-different Vitamin C sodium, is settled to 600-650L with hot water after mixing completely, stirs;
(2) liquid glucose good for step (1) mixing and stirring is filtered through 180 orders, carry out sterilization treatment, squeeze in blend tank for subsequent use;
(3) preparation of coconut palm fruit: the coconut palm fruit of getting above-mentioned weight portion, carries out rehydration, depickling of precooking successively, beats calymma calcium, detecting and selecting and draining by it, then pours cutmixer into and cut and mix, and is cut and mixes 0.3cm
3-0.7cm
3these are finally cut the coconut palm fruit granule mixed and squeeze in blend tank for subsequent use by the coconut palm fruit granule of size;
(4) step (3) is made the coconut palm fruit granule handled well and make the liquid glucose handled well in step (2) and mix, and be settled to 900-950L with hot water, stir, make feed liquid;
(5) feed liquid be stirred mixing constant volume in step (4) carries out the sampling and measuring of pol, PH, and described feed liquid pol is adjusted to 10.0 °-12.0 °, PH adjusts most 3.8-4.3, add the flavoring essence of above-mentioned weight portion, and add hot water and be settled to 1000L, stir and evenly mix 10-15 minute;
(6) feed liquid good for step (5) mixing constant volume is carried out tinning, sealing, sterilization successively, cools, blown water, coding and inspection, finally pack.
In described step (6), the process of tinning is: the micro-fruit grain coconut palm fruit beverage stirred and evenly mixed by step (5) constant volume loads in the good slack tank of cleaning and sterilizing.
The mode of sterilization in described step (6), cooling is: put in the hot water of 95-100 DEG C after constant temperature sterilization 10-25min by micro-fruit grain coconut palm fruit beverage that tinning has also been sealed, then be cooled to normal temperature.
From the above-mentioned description to structure of the present invention, compared to the prior art, tool of the present invention has the following advantages: a little can being embodied by the index detected of this product: coconut palm in product fruit fruit grain is translucent milky, color and luster is more consistent, liquid glucose is clear, there is flavour and the fragrance of coconut, and the size of coconut palm fruit is 0.3cm
3-0.7cm
3bulk, make this beverage more dense; The soft or hard appropriateness of food, flexible, form completes, and size is basically identical; The pol of product is adjusted to 10.0 °-12.0 °, and PH adjusts most 3.8-4.3, and taste acid is sour-sweet sweet, and health-care effect is remarkable, is applicable to micro-fruit grain coconut palm fruit beverage that various crowd eats.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment 1
A kind of micro-fruit grain coconut palm fruit beverage, this beverage by coconut palm fruit and liquid glucose by weight percentage for 20%:80% forms, liquid glucose is dissolved with following component in 1000L: rock sugar 40Kg, white granulated sugar 40Kg, HFCS 50Kg, food additives 1.0Kg, food additives are made up of citric acid, the different Vitamin C sodium of D-, flavoring essence, and it according to weight ratio is: citric acid: the different Vitamin C sodium of D-: flavoring essence=1:1-2:1-2.
Its concrete preparation method, comprises the following steps:
(1) preparation of liquid glucose: get the rock sugar of above-mentioned weight portion, white granulated sugar, HFCS, citric acid, the different Vitamin C sodium of D-with the hot water dissolving of 95 DEG C, be settled to 600 with hot water after mixing completely, stir;
(2) liquid glucose good for step (1) mixing and stirring is filtered through 180 orders, carry out sterilization treatment, squeeze in blend tank for subsequent use;
(3) preparation of coconut palm fruit: the coconut palm fruit of getting above-mentioned weight portion, carries out rehydration, depickling of precooking successively, beats calymma calcium, detecting and selecting and draining by it, then pours cutmixer into and cut to mix to be cut and mix 0.3cm
3-0.7cm
3these are finally cut the coconut palm fruit granule mixed and squeeze in blend tank for subsequent use by the coconut palm fruit granule of size;
(4) step (3) is made the coconut palm fruit granule handled well and make the liquid glucose handled well in step (2) and mix, and be settled to 900L with hot water, stir, make feed liquid;
(5) feed liquid be stirred mixing constant volume in step (4) carries out the sampling and measuring of pol, PH, and described feed liquid pol is adjusted to 10.0 °, PH adjustment most 3.8, adds the flavoring essence of above-mentioned weight portion, and add hot water and be settled to 1000L, stir and evenly mix 10 minutes;
(6) feed liquid good for step (5) mixing constant volume is carried out tinning, sealing, sterilization successively, cools, blown water, coding and inspection, finally pack.
In step (6), the process of tinning is: the micro-fruit grain coconut palm fruit beverage stirred and evenly mixed by step (5) constant volume loads in the good slack tank of cleaning and sterilizing.
The mode of sterilization in step (6), cooling is: put in the hot water of 95 DEG C after constant temperature sterilization 15min by micro-fruit grain coconut palm fruit beverage that tinning has also been sealed, then be cooled to normal temperature.
Embodiment 2
A kind of micro-fruit grain coconut palm fruit beverage, this beverage by coconut palm fruit and liquid glucose by weight percentage for 25%:75% forms, liquid glucose is dissolved with following component in 1000L: rock sugar 52Kg, white granulated sugar 46Kg, HFCS 75Kg, food additives 1.2Kg, food additives are made up of citric acid, the different Vitamin C sodium of D-, flavoring essence, and it according to weight ratio is: citric acid: the different Vitamin C sodium of D-: flavoring essence=1:1-2:1-2.
Its concrete preparation method, comprises the following steps:
(1) preparation of liquid glucose: get the rock sugar of above-mentioned weight portion, white granulated sugar, HFCS, citric acid, the different Vitamin C sodium of D-with the hot water dissolving of 97 DEG C, be settled to 620L with hot water after mixing completely, stir;
(2) liquid glucose good for step (1) mixing and stirring is filtered through 180 orders, carry out sterilization treatment, squeeze in blend tank for subsequent use;
(3) preparation of coconut palm fruit: the coconut palm fruit of getting above-mentioned weight portion, carries out rehydration, depickling of precooking successively, beats calymma calcium, detecting and selecting and draining by it, then pours cutmixer into and cut to mix to be cut and mix 0.3cm
3-0.7cm
3these are finally cut the coconut palm fruit granule mixed and squeeze in blend tank for subsequent use by the coconut palm fruit granule of size;
(4) step (3) is made the coconut palm fruit granule handled well and make the liquid glucose handled well in step (2) and mix, and be settled to 920L with hot water, stir, make feed liquid;
(5) feed liquid be stirred mixing constant volume in step (4) carries out the sampling and measuring of pol, PH, and described feed liquid pol is adjusted to 11.0 °, PH adjustment most 4.0, adds the flavoring essence of above-mentioned weight portion, and add hot water and be settled to 1000L, stir and evenly mix 12 minutes;
(6) feed liquid good for step (5) mixing constant volume is carried out tinning, sealing, sterilization successively, cools, blown water, coding and inspection, finally pack.
In step (6), the process of tinning is: the micro-fruit grain coconut palm fruit beverage stirred and evenly mixed by step (5) constant volume loads in the good slack tank of cleaning and sterilizing.
The mode of sterilization in step (6), cooling is: put in the hot water of 97 DEG C after constant temperature sterilization 20min by micro-fruit grain coconut palm fruit beverage that tinning has also been sealed, then be cooled to normal temperature.
Embodiment 3
A kind of micro-fruit grain coconut palm fruit beverage, this beverage by coconut palm fruit and liquid glucose by weight percentage for 26%:74% forms, liquid glucose is dissolved with following component in 1000L: rock sugar 60Kg, white granulated sugar 50Kg, HFCS 65Kg, food additives 1.3Kg, food additives are made up of citric acid, the different Vitamin C sodium of D-, flavoring essence, and it according to weight ratio is: citric acid: the different Vitamin C sodium of D-: flavoring essence=1:1-2:1-2.
Its concrete preparation method, comprises the following steps:
(1) preparation of liquid glucose: get the rock sugar of above-mentioned weight portion, white granulated sugar, HFCS, citric acid, the different Vitamin C sodium of D-with the hot water dissolving of 98 DEG C, be settled to 640L with hot water after mixing completely, stir;
(2) liquid glucose good for step (1) mixing and stirring is filtered through 180 orders, carry out sterilization treatment, squeeze in blend tank for subsequent use;
(3) preparation of coconut palm fruit: the coconut palm fruit of getting above-mentioned weight portion, carries out rehydration, depickling of precooking successively, beats calymma calcium, detecting and selecting and draining by it, then pours cutmixer into and cut to mix to be cut and mix 0.3cm
3-0.7cm
3these are finally cut the coconut palm fruit granule mixed and squeeze in blend tank for subsequent use by the coconut palm fruit granule of size;
(4) step (3) is made the coconut palm fruit granule handled well and make the liquid glucose handled well in step (2) and mix, and be settled to 940L with hot water, stir, make feed liquid;
(5) feed liquid be stirred mixing constant volume in step (4) carries out the sampling and measuring of pol, PH, and described feed liquid pol is adjusted to 11.0 °, PH adjustment most 4.1, adds the flavoring essence of above-mentioned weight portion, and add hot water and be settled to 1000L, stir and evenly mix 13 minutes;
(6) feed liquid good for step (5) mixing constant volume is carried out tinning, sealing, sterilization successively, cools, blown water, coding and inspection, finally pack.
In step (6), the process of tinning is: the micro-fruit grain coconut palm fruit beverage stirred and evenly mixed by step (5) constant volume loads in the good slack tank of cleaning and sterilizing.
The mode of sterilization in step (6), cooling is: put in the hot water of 98 DEG C after constant temperature sterilization 22min by micro-fruit grain coconut palm fruit beverage that tinning has also been sealed, then be cooled to normal temperature.
Embodiment 4
A kind of micro-fruit grain coconut palm fruit beverage, this beverage by coconut palm fruit and liquid glucose by weight percentage for 29%:71% forms, liquid glucose is dissolved with following component in 1000L: rock sugar 46Kg, white granulated sugar 55Kg, HFCS 65Kg, food additives 1.4Kg, food additives are made up of citric acid, the different Vitamin C sodium of D-, flavoring essence, and it according to weight ratio is: citric acid: the different Vitamin C sodium of D-: flavoring essence=1:1-2:1-2.
Its concrete preparation method, comprises the following steps:
(1) preparation of liquid glucose: get the rock sugar of above-mentioned weight portion, white granulated sugar, HFCS, citric acid, the different Vitamin C sodium of D-with the hot water dissolving of 100 DEG C, be settled to 650L with hot water after mixing completely, stir;
(2) liquid glucose good for step (1) mixing and stirring is filtered through 180 orders, carry out sterilization treatment, squeeze in blend tank for subsequent use;
(3) preparation of coconut palm fruit: the coconut palm fruit of getting above-mentioned weight portion, carries out rehydration, depickling of precooking successively, beats calymma calcium, detecting and selecting and draining by it, then pours cutmixer into and cut to mix to be cut and mix 0.3cm
3-0.7cm
3these are finally cut the coconut palm fruit granule mixed and squeeze in blend tank for subsequent use by the coconut palm fruit granule of size;
(4) step (3) is made the coconut palm fruit granule handled well and make the liquid glucose handled well in step (2) and mix, and be settled to 950L with hot water, stir, make feed liquid;
(5) feed liquid be stirred mixing constant volume in step (4) carries out the sampling and measuring of pol, PH, and described feed liquid pol is adjusted to 12.0 °, PH adjustment most 4.3, adds the flavoring essence of above-mentioned weight portion, and add hot water and be settled to 1000L, stir and evenly mix 15 minutes;
(6) feed liquid good for step (5) mixing constant volume is carried out tinning, sealing, sterilization successively, cools, blown water, coding and inspection, finally pack.
In step (6), the process of tinning is: the micro-fruit grain coconut palm fruit beverage stirred and evenly mixed by step (5) constant volume loads in the good slack tank of cleaning and sterilizing.
The mode of sterilization in step (6), cooling is: put in the hot water of 100 DEG C after constant temperature sterilization 25min by micro-fruit grain coconut palm fruit beverage that tinning has also been sealed, then be cooled to normal temperature.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a micro-fruit grain coconut palm fruit beverage, it is characterized in that: this beverage is that 20% ~ 29%:71% ~ 80% forms by coconut palm fruit and liquid glucose by weight percentage, described liquid glucose is dissolved with following component in 1000L: rock sugar 40-65Kg, white granulated sugar 40-55Kg, HFCS 50-100Kg, food additives 1.0-1.4Kg.
2. one according to claim 1 micro-fruit grain coconut palm fruit beverage, it is characterized in that: described food additives are made up of citric acid, the different Vitamin C sodium of D-, flavoring essence, and it according to weight ratio is: citric acid: the different Vitamin C sodium of D-: flavoring essence=1:1-2:1-2.
3. a preparation method for micro-fruit grain coconut palm fruit beverage, is characterized in that: comprise the following steps:
(1), the preparation of liquid glucose: the hot water dissolving getting the rock sugar of above-mentioned weight portion, white granulated sugar, HFCS, citric acid, 95-100 DEG C, D-different Vitamin C sodium, is settled to 600-650L with hot water after mixing completely, stirs;
(2), by liquid glucose good for step (1) mixing and stirring filter through 180 orders, carry out sterilization treatment, squeeze in blend tank for subsequent use;
(3), the preparation of coconut palm fruit: the coconut palm fruit of getting above-mentioned weight portion, it carried out successively rehydration, depickling of precooking, beat calymma calcium, detecting and selecting and draining, then pour cutmixer into and cut to mix to be cut and mix 0.3cm
3-0.7cm
3these are finally cut the coconut palm fruit granule mixed and squeeze in blend tank for subsequent use by the coconut palm fruit granule of size;
(4), by step (3) make the coconut palm fruit granule handled well and make the liquid glucose handled well in step (2) and mix, and be settled to 900-950L with hot water, stir, make feed liquid;
(5) feed liquid, be stirred mixing constant volume in step (4) carries out the sampling and measuring of pol, PH, and described feed liquid pol is adjusted to 10.0 °-12.0 °, PH adjusts most 3.8-4.3, add the flavoring essence of above-mentioned weight portion, and add hot water and be settled to 1000L, stir and evenly mix 10-15min;
(6), by feed liquid good for step (5) mixing constant volume carry out tinning, sealing, sterilization successively, cool, blow water, coding and inspection, finally pack.
4. the preparation method of a kind of micro-fruit grain coconut palm fruit beverage according to claim 3, is characterized in that: in described step (6), the process of tinning is: the micro-fruit grain coconut palm fruit beverage stirred and evenly mixed by step (5) constant volume loads in the good slack tank of cleaning and sterilizing.
5. the preparation method of a kind of micro-fruit grain coconut palm fruit beverage according to claim 3, it is characterized in that: the mode of sterilization in described step (6), cooling is: micro-fruit grain coconut palm fruit beverage that tinning has also been sealed is put in the hot water of 95-100 DEG C after constant temperature sterilization 10-25min, then is cooled to normal temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510614163.3A CN105231228A (en) | 2015-09-24 | 2015-09-24 | Micro coconut granule beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510614163.3A CN105231228A (en) | 2015-09-24 | 2015-09-24 | Micro coconut granule beverage and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105231228A true CN105231228A (en) | 2016-01-13 |
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ID=55029292
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| CN201510614163.3A Pending CN105231228A (en) | 2015-09-24 | 2015-09-24 | Micro coconut granule beverage and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173444A (en) * | 2017-05-18 | 2017-09-19 | 阜阳市四季旺食品有限公司 | One kind is instant to reconstitute milk tea high microsteping coconut palm fruit |
| CN108783303A (en) * | 2018-06-27 | 2018-11-13 | 临沂市大明食品有限公司 | Coconut palm fruit can processing technique |
| CN110876436A (en) * | 2019-11-27 | 2020-03-13 | 海南熊猫乳品有限公司 | Coconut juice and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304479A (en) * | 2014-10-30 | 2015-01-28 | 石家庄市兄弟伊兰食品配料有限公司 | Black millet milk beverage with suspended half peanut kernels and diced coconut fruits and preparation method thereof |
| CN104687197A (en) * | 2015-03-12 | 2015-06-10 | 福建省泉州喜多多食品有限公司 | Coconut fruit particle drink and preparation method thereof |
-
2015
- 2015-09-24 CN CN201510614163.3A patent/CN105231228A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104304479A (en) * | 2014-10-30 | 2015-01-28 | 石家庄市兄弟伊兰食品配料有限公司 | Black millet milk beverage with suspended half peanut kernels and diced coconut fruits and preparation method thereof |
| CN104687197A (en) * | 2015-03-12 | 2015-06-10 | 福建省泉州喜多多食品有限公司 | Coconut fruit particle drink and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173444A (en) * | 2017-05-18 | 2017-09-19 | 阜阳市四季旺食品有限公司 | One kind is instant to reconstitute milk tea high microsteping coconut palm fruit |
| CN108783303A (en) * | 2018-06-27 | 2018-11-13 | 临沂市大明食品有限公司 | Coconut palm fruit can processing technique |
| CN110876436A (en) * | 2019-11-27 | 2020-03-13 | 海南熊猫乳品有限公司 | Coconut juice and preparation method thereof |
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Application publication date: 20160113 |