CN108175008A - A kind of preparation process of coconut juice - Google Patents
A kind of preparation process of coconut juice Download PDFInfo
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- CN108175008A CN108175008A CN201810051938.4A CN201810051938A CN108175008A CN 108175008 A CN108175008 A CN 108175008A CN 201810051938 A CN201810051938 A CN 201810051938A CN 108175008 A CN108175008 A CN 108175008A
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- coconut
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- added
- juice
- coconut juice
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- 235000020415 coconut juice Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 93
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 83
- 235000013372 meat Nutrition 0.000 claims abstract description 44
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 40
- 230000001954 sterilising effect Effects 0.000 claims abstract description 31
- 230000002155 anti-virotic effect Effects 0.000 claims abstract description 21
- 238000000227 grinding Methods 0.000 claims abstract description 10
- 238000005553 drilling Methods 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 235000000346 sugar Nutrition 0.000 claims description 14
- 230000000694 effects Effects 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 239000003995 emulsifying agent Substances 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 239000006210 lotion Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- -1 sorbitan carboxylic esters Chemical class 0.000 claims description 6
- 239000003381 stabilizer Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 229920003171 Poly (ethylene oxide) Polymers 0.000 claims description 2
- 241000700605 Viruses Species 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 150000002148 esters Chemical class 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 241000737241 Cocos Species 0.000 claims 10
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 230000006641 stabilisation Effects 0.000 claims 1
- 238000011105 stabilization Methods 0.000 claims 1
- 239000006188 syrup Substances 0.000 claims 1
- 235000020357 syrup Nutrition 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000007873 sieving Methods 0.000 abstract 1
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000020197 coconut milk Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000021150 Orbignya martiana Species 0.000 description 1
- 235000014643 Orbignya martiana Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
In the present invention, a kind of preparation process of coconut juice is mainly provided, to solve the technical issues of existing coconut juice sterilization antivirus fails being optimal；Simultaneously as caused by the problem of manufacture craft, prepare coconut juice mouthfeel it is bad the technical issues of.The invention mainly by drilling, draining, heating, dig coconut meat, a sterilization antivirus, grinding, dispensing, sieving, the antivirus of secondary sterilization, canned and etc., pass through coconut meat and coconut juice separate machined, it is unified carried out by bottler placer it is canned, so as to which the eating mouth feel of coconut juice can not only be met, meanwhile further meet the purpose that the antivirus of coconut juice sterilization optimizes.
Description
Technical field
The invention mainly relates to the technical fields of coconut juice processing, and in particular to a kind of preparation process of coconut juice.
Background technology
Extraction juice of the coconut milk for the fruit coconut palm fruit of babassu cocoanut tree.Juice such as water clearly, and it is quite fresh and sweet, sparkling and crystal-clear
It is bright, it is cool, thirst-quenching.One coconut, the about water of two glasses include two soupspoons sugar and protein, fat, vitamin C
It is the beverage of vegetal pole horn of plenty.
In the technical field prepared in existing coconut juice, all it is during packing, is once disappeared by disinfection tank realization
The effect of bacterium antivirus, causes coconut juice sterilization effect undesirable；It is directly logical meanwhile in the technique prepared in existing coconut juice
Cross mesh screen, by coconut juice and do not grind broken coconut meat uniformly carry out it is canned, be packaged, when eating coconut juice so as to affect client
Mouthfeel.
In existing application documents, a kind of coconut juice and preparation method thereof --- 201610661951 .2 provide a kind of complete
New, to prepare coconut juice method, mainly prepares coconut water and coconut milk respectively, by being ground through glue, being heated to boiling, sugaring tune
Match, homogeneous, heat preservation, tinning, sealing, the series of steps such as sterilization, coconut juice is made, the mouthfeel of coconut juice can be effectively improved.
Based on above-mentioned preparation process, it is proposed that a kind of completely new preparation process of coconut juice can not only effectively facilitate coconut juice and eat
When mouthfeel, while can further ensure the nutritive value of coconut juice.
Invention content
It is mentioned above in the background art to solve invention broadly provides a kind of preparation process of coconut juice, it is existing
Coconut juice preparation process in, since coconut meat, coconut juice are always by canned, carry out sterilizing when unified canned again, not only shadow
Coconut juice mouthfeel is rung, simultaneously, it is impossible to maximized the technical issues of realizing the antivirus of coconut juice sterilization.
The present invention solve the technical solution that uses of above-mentioned technical problem for：A kind of preparation process of coconut juice, the coconut juice system
Standby flow is as follows：
A. first with drilling machine, coconut is drilled out into an eye hole, is inserted into eye hole by pipeline, the moisture in coconut is whole
Discharge；
B. it is placed in oven by coconut, oven is warming up to 45 DEG C, stops heating, takes coconut after toasting 15min
Go out；
C. using cutting machine, coconut is cut, the pulp in coconut is dug out；
D. the coconut flesh dug out is transplanted in disinfection tank progress sterilization antivirus, after, take out, be added in dryer into
Row drying and processing；
E. it after pulp is dried, using grinder, is ground, and filtered by the rotary strainer of 120 mesh；
F. the lotion after filtering is added in material-compound tank, is being added citric acid, concentrated sugar slurry, salt, emulsifier one by one, is being heated to
After 85 DEG C, appropriate stabilizer is being added in, after being mixed evenly, is being added in homogenizer；
G. the mixing coconut juice after homogeneous is poured out, cross 120 mesh rotary strainer, by mixed coconut juice be added in disinfection tank into
Row sterilization is killed virus；
H. it is using bottle placer that the coconut juice after sterilization is canned in container after sterilization antivirus effect is completed, it is being packaged i.e.
It can.
Preferably, when needing to prepare coconut palm fruit, following steps are taken：
A. first coconut palm fruit is drilled out into a hole, is deep into hole by pipeline using drilling machine, the moisture in coconut palm fruit is arranged
Go out；
B. it after determining the moisture emptying in coconut palm fruit, places it in -10 DEG C of icebox and freezes, after freezing is more than 3h, take
Go out；
C. coconut is shredded using cutting machine, the coconut meat in coconut is dug out；
D. the coconut meat dug out is added in crusher and crushed, coconut meat will be passed through by the rotary strainer of 120 mesh after crushing
The coconut meat of rotary strainer is transported in sterilization antivirus tank by conveyer, the effect of sterilization antivirus is carried out together with coconut juice；After broken
Coconut meat when cannot pass through rotary strainer, then can be returned back in crusher and crush again, until coconut meat can be all by rotary strainer
Only.
Preferably, in step D-E, first the coconut palm fruit meat dug out is added in dryer, is slowly heated by dryer
To 85 DEG C i.e. only, after coconut palm fruit meat is allowed to dry 8-10 minutes in dryer, dryer is closed, coconut palm fruit meat is taken out, after it will dry
Coconut palm fruit meat be added in grinding, meanwhile, according to coconut palm fruit meat：Water=1:10 ratio adds in pure water in grinder, carries out
Stirring after twenty minutes, is filtered by the mixed liquor after being mixed by rotary strainer, by rotary strainer, carries out next step homogeneous mistake
Journey is not returned by the material of rotary strainer in grinder, grinding, stirring is re-started, until passing through rotary strainer.
Preferably, in step F, before the lotion after filtering is added to material-compound tank, quantitative white granulated sugar is first weighed,
Boiled using digester molten, a concentration of 50% concentrated sugar water be made, is added in material-compound tank by the concentrated sugar produced water, by
One adds in citric acid, concentrated sugar slurry, salt, emulsifier and stabilizer.
Preferably, the emulsifier is by 60% monoglyceride, 10% sorbitan carboxylic esters and 30% polyoxyethylene alcohol acid anhydride fat
Fat acid esters mixing composition.
Preferably, the stabilizer is xanthans.
Preferably, in step D, at 100 DEG C of high temperature, continuous disinfection is sterilized 15-20 minutes；In step G, in high temperature
At 125 DEG C, continuous disinfection is sterilized 15-18 minutes；
Compared with prior art, beneficial effects of the present invention are：Manufacture craft of the present invention is reasonable, mainly by after grinding into
The process of sterilizing of row, by it is canned it is preceding progress secondary sterilization process, so as to, the realization coconut juice of maximizing disappears
The maximization of bacterium is killed, improves the nutritive value of coconut juice；Further, by coconut juice and coconut meat separate machined, sterilization,
It is unified canned by bottle placer, so as to maximumlly improve the mouthfeel of coconut juice.
Detailed explanation is carried out to the present invention below with reference to specific embodiment.
Specific embodiment
The invention discloses a kind of preparation process of coconut juice, those skilled in the art can use for reference present disclosure, suitably change
It is realized into technological parameter.In particular, it should be pointed out that all similar substitutions and modifications are aobvious for a person skilled in the art
And be clear to, they are considered as being included in the present invention.The method of the present invention and application are carried out by preferred embodiment
Description, related personnel can significantly not depart from the content of present invention, method described herein and application carried out in spirit and scope
It changes or suitably changes with combining, to realize and using the technology of the present invention.
Embodiment 1
A. first with drilling machine, coconut is drilled out into an eye hole, is inserted into eye hole by pipeline, the moisture in coconut is whole
Discharge；
B. it is placed in oven by coconut, oven is warming up to 45 DEG C, stops heating, takes coconut after toasting 15min
Go out；
C. using cutting machine, coconut is cut, the pulp in coconut is dug out；
D. the coconut flesh dug out is transplanted in disinfection tank progress sterilization antivirus, after, take out, be added in dryer into
Row drying and processing；
E. it after pulp is dried, using grinder, is ground, and filtered by the rotary strainer of 120 mesh；It will first dig out
Coconut palm fruit meat is added in dryer, and dryer is being slowly heated to 85 DEG C i.e. only, coconut palm fruit meat is allowed to dry 8-10 in dryer
After minute, dryer is closed, takes out coconut palm fruit meat, is added in grinding by the coconut palm fruit meat after drying, meanwhile, according to coconut palm fruit meat：
Water=1:10 ratio, adds in pure water in grinder, is stirred after twenty minutes, leads to by the mixed liquor after being mixed
Cross rotary strainer filtering, by rotary strainer, carry out next step homogenizing process, do not returned in grinder by the material of rotary strainer, again into
Row grinding, stirring, until passing through rotary strainer；
F. before the lotion after filtering is added to material-compound tank, quantitative white granulated sugar is first weighed, is boiled using digester
It is molten, a concentration of 50% concentrated sugar water is made, is added in material-compound tank by the concentrated sugar produced water, is adding in citric acid, 18% one by one
Concentrated sugar slurry, 0.05% salt, 0.02% emulsifier and xanthans, after being heated to 85 DEG C, after being mixed evenly, are added to homogenizer
It is interior；
G. after sterilization antivirus effect is completed, the coconut juice after sterilization is transported in holding vessel using bottle placer and is preserved；
H. using drilling machine, the coconut palm fruit re-fetched is drilled out into a hole, is deep into hole by pipeline, it will be in coconut palm fruit
Moisture discharge；
I. it after determining the moisture emptying in coconut palm fruit, places it in -10 DEG C of icebox and freezes, after freezing is more than 3h, take out；
J. coconut is shredded using cutting machine, the coconut meat in coconut is dug out；
K. the coconut meat dug out is added in crusher and crushed, coconut meat will pass through circle by the rotary strainer of 120 mesh after crushing
The coconut meat of sieve is transported in sterilization antivirus tank by conveyer, the effect of sterilization antivirus is carried out together with coconut juice；When broken
When coconut meat cannot pass through rotary strainer, then can be returned back in crusher and crush again, until coconut meat can all by rotary strainer until；
L. the coconut meat after sterilization antivirus is transported in the holding vessel for being stored with coconut juice, is stirred evenly by agitating shaft；
M. it is by bottle placer, the mixed liquor of mixed coconut juice and coconut meat is canned into container, it is being packaged.
Embodiment 2
A. first with drilling machine, coconut is drilled out into an eye hole, is inserted into eye hole by pipeline, the moisture in coconut is whole
Discharge；
B. it is placed in oven by coconut, oven is warming up to 45 DEG C, stops heating, takes out coconut after toasting 15min；
C. using cutting machine, coconut is cut, the pulp in coconut is dug out；
D. the coconut flesh dug out is transplanted in disinfection tank progress sterilization antivirus, after, take out, be added in dryer into
Row drying and processing；
E. it after pulp is dried, using grinder, is ground, and filtered by the rotary strainer of 120 mesh；The coconut palm that will first dig out
Pulp is added in dryer, and dryer is being slowly heated to 85 DEG C i.e. only, coconut palm fruit meat is allowed to dry 8-10 points in dryer
Zhong Hou closes dryer, takes out coconut palm fruit meat, is added in grinding by the coconut palm fruit meat after drying, meanwhile, according to coconut palm fruit meat：Water
=1:10 ratio, adds in pure water in grinder, is stirred after twenty minutes, passes through by the mixed liquor after being mixed
Rotary strainer filters, and by rotary strainer, carries out next step homogenizing process, is not returned in grinder, re-started by the material of rotary strainer
Grinding, stirring, until passing through rotary strainer；
F. by filter after lotion be added to material-compound tank before, first weigh quantitative white granulated sugar, boiled using digester it is molten,
A concentration of 50% concentrated sugar water is made, is added in material-compound tank by the concentrated sugar produced water, is adding in citric acid, 18% concentrated sugar one by one
Slurry, 0.05% salt, 0.02% emulsifier and xanthans, after being heated to 85 DEG C, after being mixed evenly, are added in homogenizer；
G. after sterilization antivirus effect is completed, the coconut juice after sterilization is transported in bottle placer using bottle placer, passes through bottle placer
Effect, coconut juice is canned in container.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (7)
1. a kind of preparation process of coconut juice, which is characterized in that the coconut juice preparation flow is as follows：
First with drilling machine, coconut is drilled out into an eye hole, is inserted into eye hole by pipeline, the moisture in coconut is all arranged
Go out；
It is placed in oven by coconut, oven is warming up to 45 DEG C, stops heating, takes out coconut after toasting 15min；
Using cutting machine, coconut is cut, the pulp in coconut is dug out；
The coconut flesh dug out is transplanted on progress sterilization antivirus in disinfection tank, after, it takes out, is added in dryer and carries out
Drying and processing；
After pulp is dried, using grinder, ground, and filtered by the rotary strainer of 120 mesh；
Lotion after filtering is added in material-compound tank, is being added citric acid, concentrated sugar slurry, salt, emulsifier one by one, is being heated to 85 DEG C
Afterwards, appropriate stabilizer is being added in, after being mixed evenly, be added in homogenizer；
Mixing coconut juice after homogeneous is poured out, the rotary strainer of 120 mesh is crossed, disappears mixed coconut juice is added in disinfection tank
Bacterium is killed virus；
It is using bottle placer that the coconut juice after sterilization is canned in container after sterilization antivirus effect is completed, it is being packaged.
2. the preparation process of a kind of coconut juice according to claim 1, which is characterized in that when needing to prepare coconut palm fruit, take
Following steps：
First using drilling machine, coconut palm fruit is drilled out into a hole, is deep into hole by pipeline, the moisture in coconut palm fruit is discharged；
It after determining the moisture emptying in coconut palm fruit, places it in -10 DEG C of icebox and freezes, after freezing is more than 3h, take out；
Coconut is shredded using cutting machine, the coconut meat in coconut is dug out；
The coconut meat dug out is added in crusher and is crushed, coconut meat will pass through rotary strainer by the rotary strainer of 120 mesh after crushing
Coconut meat by conveyer, be transported in sterilization antivirus tank, the effect of sterilization antivirus carried out together with coconut juice；When broken coconut palm
When meat cannot pass through rotary strainer, then can be returned back in crusher and crush again, until coconut meat can all by rotary strainer until.
3. the preparation process of a kind of coconut juice according to claim 1, which is characterized in that in step D-E, will first dig out
Coconut palm fruit meat is added in dryer, and dryer is being slowly heated to 85 DEG C i.e. only, coconut palm fruit meat is allowed to dry 8-10 in dryer
After minute, dryer is closed, takes out coconut palm fruit meat, is added in grinding by the coconut palm fruit meat after drying, meanwhile, according to coconut palm fruit meat：
Water=1:10 ratio, adds in pure water in grinder, is stirred after twenty minutes, leads to by the mixed liquor after being mixed
Cross rotary strainer filtering, by rotary strainer, carry out next step homogenizing process, do not returned in grinder by the material of rotary strainer, again into
Row grinding, stirring, until passing through rotary strainer.
4. the preparation process of a kind of coconut juice according to claim 1, which is characterized in that in step F, after it will filter
Lotion is added to before material-compound tank, first weighs quantitative white granulated sugar, boiled using digester it is molten, be made a concentration of 50% it is dense
Syrup is added to by the concentrated sugar produced water in material-compound tank, is adding in citric acid, concentrated sugar slurry, salt, emulsifier and stabilization one by one
Agent.
5. the preparation process of a kind of coconut juice according to claim 1 or 4, which is characterized in that the emulsifier is single by 60%
Sweet ester, 10% sorbitan carboxylic esters and 30% polyoxyethylene alcohol acid anhydride aliphatic ester mixing composition.
6. the preparation process of a kind of coconut juice according to claim 1 or 4, which is characterized in that the stabilizer is xanthans.
7. the preparation process of a kind of coconut juice according to claim 1, which is characterized in that in step D, in 100 DEG C of high temperature
Under, continuous disinfection is sterilized 15-20 minutes；In step G, under 125 DEG C high temperature, continuous disinfection is sterilized 15-18 minutes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810051938.4A CN108175008A (en) | 2018-01-19 | 2018-01-19 | A kind of preparation process of coconut juice |
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| CN201810051938.4A CN108175008A (en) | 2018-01-19 | 2018-01-19 | A kind of preparation process of coconut juice |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113264487A (en) * | 2021-04-30 | 2021-08-17 | 滋享食品科技(江苏)有限公司 | Preparation method of vegetable protein beverage |
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