阅读说明：本技术 一种椰子咖啡及其制备方法 (coconut coffee and preparation method thereof ) 是由 刘杏芳 于 2019-09-17 设计创作，主要内容包括：本发明公开了一种椰子咖啡及其制备方法,包括以下质量百分比的原料：白砂糖5-8%,鲜椰肉5-8%,复合稳定剂0.3-0.6%,酪蛋白0.4-0.6%,咖啡粒0.5-0.9%,碳酸氢钠0.05-0.2%,水81.7-88.75%。(The invention discloses coconut coffee and a preparation method thereof, wherein the coconut coffee comprises the following raw materials in percentage by mass: 5-8% of white granulated sugar, 5-8% of fresh coconut meat, 0.3-0.6% of compound stabilizer, 0.4-0.6% of casein, 0.5-0.9% of coffee granules, 0.05-0.2% of sodium bicarbonate and 81.7-88.75% of water.)

1. The coconut coffee is characterized by comprising the following raw materials in percentage by mass: 5-8% of white granulated sugar, 5-8% of fresh coconut meat, 0.3-0.6% of compound stabilizer, 0.4-0.6% of casein, 0.5-0.9% of coffee granules, 0.05-0.2% of sodium bicarbonate and 81.7-88.75% of water.

2. A coconut coffee as claimed in claim 1 wherein: the composite stabilizer comprises the following raw materials in percentage by mass: 15-40% of thickening agent, 30-70% of emulsifier and 15-35% of pH value regulator.

3. A coconut coffee as claimed in claim 2 wherein: the thickener is polyglycerol fatty acid ester.

4. A coconut coffee as claimed in claim 2 wherein: the emulsifier is one or more of glyceryl monostearate, glyceryl distearate or sodium stearoyl lactylate.

5. A coconut coffee as claimed in claim 2 wherein: the pH value regulator is baking soda and sodium tripolyphosphate.

6. a process for the preparation of coconut coffee as claimed in any of claims 1 to 5 comprising the following steps:

s1, firstly, breaking shells of coconuts, digging out fresh coconut meat, peeling and cleaning, and then soaking the fresh coconut meat in water for 20 ~ 30 min;

S2, crushing the soaked fresh coconut meat, mixing the crushed fresh coconut meat with the soaking water in the step S1, grinding into slurry to obtain coconut pulp, and adding water into the coconut pulp if the concentration of the coconut pulp is too high in the grinding process;

s3, adding coffee granules, white granulated sugar and casein into water at 70-80 ℃, and stirring and mixing until the coffee granules, the white granulated sugar and the casein are completely dissolved to obtain coffee liquid;

S4, adding the coffee liquid obtained in the step S3, the composite stabilizer, the sodium bicarbonate and the rest water into the coconut pulp obtained in the step S2, stirring and mixing, and homogenizing to obtain coconut coffee;

S5, heating the coconut coffee obtained in the step S5 to 70-80 ℃, bottling, sealing, sterilizing at 115-124 ℃ for 15-20min, and cooling.

7. a process for preparing a coconut coffee as claimed in claim 6, characterized in that: in the step S1, the fresh coconut meat is soaked in water of 70-80 ℃, and the mass ratio of the soaking water to the fresh coconut meat is 1.5-2.2: 1.

8. A process for preparing a coconut coffee as claimed in claim 6, characterized in that: in the step S4, the homogenizing process comprises two-stage homogenizing, wherein the first-stage homogenizing pressure is 25-35 Mpa, the second-stage homogenizing pressure is 33-45 Mpa, and the homogenizing time for two times is 20-40 min.

Technical Field

The invention relates to the technical field of beverage production, in particular to coconut coffee and a preparation method thereof.

Background

Coffee is a beverage with the functions of refreshing and restoring consciousness, and as the number of people drinking coffee increases, people have greater and greater requirements on coffee taste, so that various coffees with different tastes appear. Coconut coffee is coffee with a novel taste, however, the coconut coffee in the prior art usually adopts artificially synthesized essence to prepare the coconut taste of coffee beverage, and the taste and nutrition of the coconut coffee beverage are different from those of real coconut coffee.

The coconut milk is a natural beverage prepared by squeezing coconut meat, contains a large amount of plant protein, 17 amino acids required by human bodies and trace elements such as zinc, calcium, iron and the like, and is the natural beverage with the highest amino acid content in the world to date. In addition, the coconut milk has good flavor and is widely popular with people. The coffee is mixed with coconut juice to improve the flavor of the coffee, increase the nutrition of the coffee and reduce the bitterness of the coffee by using the taste of the coconut.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provide coconut coffee with good flavor and a preparation method thereof.

In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:

The coconut coffee comprises the following raw materials in percentage by mass: 5-8% of white granulated sugar, 5-8% of fresh coconut meat, 0.3-0.6% of compound stabilizer, 0.4-0.6% of casein, 0.5-0.9% of coffee granules, 0.05-0.2% of sodium bicarbonate and 81.7-88.75% of water.

Preferably, the composite stabilizer comprises the following raw materials in percentage by mass: 15-40% of thickening agent, 30-70% of emulsifier and 15-35% of pH value regulator.

Preferably, the thickener is a polyglycerin fatty acid ester.

preferably, the emulsifier is one or more of glyceryl mono-stearate, glyceryl distearate or sodium stearoyl lactylate.

Preferably, the pH value regulator is baking soda and sodium tripolyphosphate.

The invention also discloses a preparation method of the coconut coffee, which comprises the following steps:

s1, firstly, breaking shells of coconuts, digging out fresh coconut meat, peeling and cleaning, and then soaking the fresh coconut meat in water for 20 ~ 30 min;

S2, crushing the soaked fresh coconut meat, mixing the crushed fresh coconut meat with the soaking water in the step S1, grinding into slurry to obtain coconut pulp, and adding water into the coconut pulp if the concentration of the coconut pulp is too high in the grinding process;

S3, adding coffee granules, white granulated sugar and casein into water at 70-80 ℃, and stirring and mixing until the coffee granules, the white granulated sugar and the casein are completely dissolved to obtain coffee liquid;

S4, adding the coffee liquid obtained in the step S3, the composite stabilizer, the sodium bicarbonate and the rest water into the coconut pulp obtained in the step S2, stirring and mixing, and homogenizing to obtain coconut coffee;

S5, heating the coconut coffee obtained in the step S5 to 70-80 ℃, bottling, sealing, sterilizing at 115-124 ℃ for 15-20min, and cooling.

Preferably, in the step S1, the fresh coconut meat is soaked in water at 70-80 ℃, and the mass ratio of the soaking water to the fresh coconut meat is 1.5-2.2: 1.

Preferably, in the step S4, the homogenizing process includes two-stage homogenizing, wherein the first-stage homogenizing pressure is 25-35 Mpa, the second-stage homogenizing pressure is 33-45 Mpa, and the two-stage homogenizing time is 20-40 min.

the invention has the beneficial effects that: the coconut coffee with coconut taste is prepared from fresh coconut meat, and compared with the beverage adopting synthetic coconut milk in the prior art, the coconut coffee has more natural taste and richer nutrition. Wherein, the fresh coconut meat has the following functions: (1) supplementing nutrition: the coconut contains sugar, fat, protein, vitamin B group, vitamin C, trace elements such as potassium and magnesium, and can effectively supplement nutrient components of human body and improve the disease resistance of organism; (2) inducing diuresis to alleviate edema: coconut juice contains abundant mineral substances such as potassium, magnesium and the like, has components similar to intracellular fluid, and can correct dehydration and electrolyte disorder to achieve the effects of inducing diuresis and relieving swelling; (3) killing insects and eliminating malnutrition: the coconut pulp and the coconut juice have the function of killing intestinal parasites, and the fasciolopsis and tapeworm can be removed by drinking the coconut juice or eating the coconut juice, so the coconut milk is used clinically, has reliable curative effect and no toxic or side effect, and is an ideal food for killing insects and eliminating malnutrition; (4) and (3) retaining youthful looks and beautifying: coconut juice contains saccharide, fat, protein, growth hormone, vitamins and a large amount of trace elements necessary for human body, and can benefit human strength, supplement intracellular fluid, expand blood volume, moisten skin, and has effects of retaining youthful looks and caring skin.

In addition, the coconut coffee beverage is additionally added with casein, the casein is the main protein in milk, the nutrition of the coconut coffee can be increased and the coconut coffee has the flavor of the milk, and the casein can be used for thickening so as to improve the mouthfeel and be beneficial to the stability of each component in the beverage.

the composite stabilizer adopted in the invention comprises a thickening agent, an emulsifier and a pH value regulator, wherein polyglycerol fatty acid ester is used as the thickening agent to improve the viscosity and improve the mouthfeel, and is beneficial to forming stable colloid and reducing the precipitation of each component in the beverage, and the monoglyceride and distearate or sodium stearoyl lactate is used as the emulsifier to emulsify and fuse the grease in the raw materials and the beverage, so as to prevent oil and liquid from separating. Sodium bicarbonate and sodium tripolyphosphate are used as pH value regulators and can be matched to form an acid-base buffer pair, so that the pH value of the beverage can be stabilized, and casein is prevented from precipitating due to the change of the pH value. In addition, the process of the invention adopts a two-stage homogenization process, so that all components can be fully fused in the beverage.

Detailed Description

The claimed solution will now be described in further detail with reference to specific embodiments.