阅读说明：本技术 一种椰果牛奶饮料及其制备方法 (Coconut milk beverage and preparation method thereof ) 是由 陈辉 于 2019-10-28 设计创作，主要内容包括：本发明涉及食品加工领域,具体是指一种椰果牛奶饮料及其制备方法,其配方包括下述重量份的成分：牛奶50-120份、冰糖粉5-20份,白砂糖5-10份,椰果肉10-20份、柠檬汁5-15份,食用香精0.06-0.1份、纯净水25-40份。本发明中,冰糖粉在高温下化为糖浆,能够提高牛奶饮料的口感,入口更为顺滑；柠檬汁为饮料提供一定的酸度,酸甜的口感更为开胃,同时提供了维生素C等维生素；加入柠檬汁后的超声波灭菌操作在杀菌的同时避免了高温对柠檬汁成分的破坏,保证了营养的完整度。(The invention relates to the field of food processing, in particular to a coconut milk beverage and a preparation method thereof, wherein the formula comprises the following components in parts by weight: 50-120 parts of milk, 5-20 parts of rock candy powder, 5-10 parts of white granulated sugar, 10-20 parts of coconut pulp, 5-15 parts of lemon juice, 0.06-0.1 part of edible essence and 25-40 parts of purified water. In the invention, the crystal sugar powder is converted into syrup at high temperature, so that the taste of the milk beverage can be improved, and the milk beverage is smoother to eat; the lemon juice provides certain acidity for the beverage, the sour and sweet taste is more appetizing, and vitamins such as vitamin C and the like are provided; the ultrasonic sterilization operation after the lemon juice is added avoids the damage of high temperature to the lemon juice while sterilizing, and ensures the integrity of nutrition.)

1. The coconut milk beverage is characterized by comprising the following components in parts by weight: 50-120 parts of milk, 5-20 parts of rock candy powder, 5-10 parts of white granulated sugar, 10-20 parts of coconut pulp, 5-15 parts of lemon juice, 0.06-0.1 part of edible essence and 25-40 parts of purified water.

2. The coconut milk beverage and the preparation method thereof according to claim 1 are characterized in that: the essence comprises the following components in parts by weight: 0.01-0.03 part of milk bottom essence and 0.05-0.08 part of edible butter essence.

3. The coconut milk beverage and the preparation method thereof according to claim 2 are characterized in that: comprises the following components in parts by weight: 100 parts of milk, 15 parts of rock candy powder, 8 parts of white granulated sugar, 12 parts of coconut pulp, 6 parts of lemon juice, 0.02 part of milk bottom essence, 0.06 part of edible cream essence and 30 parts of purified water.

4. The coconut milk beverage and the preparation method thereof according to claim 1 are characterized in that: the method comprises the following steps:

(1) heating milk to 50-60 deg.C, stirring for 10-20 min, and boiling;

(2) pouring boiled milk and purified water into a porcelain jar, heating to 80 deg.C with steam, adding crystal sugar powder, white sugar, milk bottom essence, and edible butter essence, and stirring to obtain milk syrup after the crystal sugar powder is dissolved;

(3) pouring coconut pulp and pear juice into the milk syrup, homogenizing by a homogenizer, and then heating and sterilizing in a water-proof way, wherein the temperature is controlled to be 60-65 ℃, so as to obtain mixed milk syrup;

(4) and adding lemon juice into the mixed milk syrup, uniformly stirring, and performing ultrasonic sterilization to obtain the milk beverage.

Technical Field

The invention relates to the field of food processing, and particularly relates to a coconut milk beverage and a preparation method thereof.

Background

Milk is one of the oldest natural beverages, is known as 'white blood' and has a positive effect on the health of human bodies. Milk is one of the oldest natural beverages, is known as 'white blood', and has imaginable importance to human bodies. The milk is rich in minerals, calcium, phosphorus, iron, zinc, copper, manganese and molybdenum. Most rarely, milk is the best source of calcium for human body, and the proportion of calcium and phosphorus is very appropriate, which is beneficial to the absorption of calcium. The milk contains at least 100 kinds of complex substances, and the main components include water, fat, phospholipid, protein, lactose, inorganic salt, etc. The amino acids constituting human proteins are 20 kinds, 8 kinds of which are not synthesized by the human body per se (9 kinds in infants, histidine more than in adults), and these amino acids are called essential amino acids. The existing milk beverage making process usually has the defects of complex process, mutual influence of added components, poor flavor and the like.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides the coconut milk beverage and the preparation method thereof, and the coconut milk beverage has good taste and rich nutrition.

In order to achieve the purpose of the invention, the invention adopts the technical scheme that:

the coconut milk beverage comprises the following components in parts by weight: 50-120 parts of milk, 5-20 parts of rock candy powder, 5-10 parts of white granulated sugar, 10-20 parts of coconut pulp, 5-15 parts of lemon juice, 0.06-0.1 part of edible essence and 25-40 parts of purified water.

Preferably, the essence comprises the following components in parts by weight: 0.01-0.03 part of milk bottom essence and 0.05-0.08 part of edible butter essence.

Preferably, the coconut milk beverage comprises the following components in parts by weight: 100 parts of milk, 15 parts of rock candy powder, 8 parts of white granulated sugar, 12 parts of coconut pulp, 6 parts of lemon juice, 0.02 part of milk bottom essence, 0.06 part of edible cream essence and 30 parts of purified water.

A preparation method of a coconut milk beverage comprises the following steps:

(1) heating milk to 50-60 deg.C, stirring for 10-20 min, and boiling;

(2) pouring boiled milk and purified water into a porcelain jar, heating to 80 deg.C with steam, adding crystal sugar powder, white sugar, milk bottom essence, and edible butter essence, and stirring to obtain milk syrup after the crystal sugar powder is dissolved;

(3) pouring coconut pulp and pear juice into the milk syrup, homogenizing by a homogenizer, and then heating and sterilizing in a water-proof way, wherein the temperature is controlled to be 60-65 ℃, so as to obtain mixed milk syrup;

(4) and adding lemon juice into the mixed milk syrup, uniformly stirring, and performing ultrasonic sterilization to obtain the milk beverage.

Preferably, the frequency of the ultrasonic wave in the step (4) is 20-30 khz.

The invention has the beneficial effects that: the crystal sugar powder is converted into syrup at high temperature, so that the taste of the milk beverage can be improved, and the milk beverage is smoother to eat; the lemon juice provides certain acidity for the beverage, the sour and sweet taste is more appetizing, and vitamins such as vitamin C and the like are provided; the ultrasonic sterilization operation after the lemon juice is added avoids the damage of high temperature to the lemon juice while sterilizing, and ensures the integrity of nutrition.

Detailed Description

In order to make the content of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below.

The coconut milk beverage comprises the following components in parts by weight: 50-120 parts of milk, 5-20 parts of rock candy powder, 5-10 parts of white granulated sugar, 10-20 parts of coconut pulp, 5-15 parts of lemon juice, 0.06-0.1 part of edible essence and 25-40 parts of purified water.

Preferably, the essence comprises the following components in parts by weight: 0.01-0.03 part of milk bottom essence and 0.05-0.08 part of edible butter essence.

A preparation method of a coconut milk beverage comprises the following steps:

(1) heating milk to 50-60 deg.C, stirring for 10-20 min, and boiling;

(2) pouring boiled milk and purified water into a porcelain jar, heating to 80 deg.C with steam, adding crystal sugar powder, white sugar, milk bottom essence, and edible butter essence, and stirring to obtain milk syrup after the crystal sugar powder is dissolved;

(3) pouring coconut pulp and pear juice into the milk syrup, homogenizing by a homogenizer, and then heating and sterilizing in a water-proof way, wherein the temperature is controlled to be 60-65 ℃, so as to obtain mixed milk syrup;

(4) and adding lemon juice into the mixed milk syrup, uniformly stirring, and performing ultrasonic sterilization to obtain the milk beverage.

Preferably, the frequency of the ultrasonic wave in the step (4) is 20-30 khz.

The invention has the beneficial effects that: the crystal sugar powder is converted into syrup at high temperature, so that the taste of the milk beverage can be improved, and the milk beverage is smoother to eat; the lemon juice provides certain acidity for the beverage, the sour and sweet taste is more appetizing, and vitamins such as vitamin C and the like are provided; the ultrasonic sterilization operation after the lemon juice is added avoids the damage of high temperature to the lemon juice while sterilizing, and ensures the integrity of nutrition.