Improved procedure for coconut beverage and products therefrom

An improved process for preparing coconut milk beverage features that its homogenization is conducted at 90-98 deg.C and 20-35 MPa for 4-8 seconds in order to decrease the granularity of fat balls inemulsion to a value less than 3 microns, increase the content of raw coconut milk to 15-35 wt.% and e...

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Bibliographische Detailangaben
Hauptverfasser:	BIXIA JIA, ZIZHI ZHAN, KESHENG WU
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	An improved process for preparing coconut milk beverage features that its homogenization is conducted at 90-98 deg.C and 20-35 MPa for 4-8 seconds in order to decrease the granularity of fat balls inemulsion to a value less than 3 microns, increase the content of raw coconut milk to 15-35 wt.% and elongate the storage period to more than 20 months. Obtahined beverage features strong coconut fragrance and good enjoyment to drink it.