Coconut juice is one of the most popular cool drinks in summer, which can relieve summer heat and quench thirst in hot weather. Coconut juice is not only refreshing, but also rich in nutrients, such as vitamin C and potassium. The method of making coconut juice is also very simple, just open the fresh coconut and pour out the coconut juice to drink.
Coconut juice is a pure natural beverage, which contains no additives and preservatives and can keep healthy. Coconut juice is very suitable for drinking in hot summer, because it can help us replenish water and provide some energy. The unique taste and aroma of coconut milk also make it a summer delicacy in many people's minds.
Coconut juice can not only be drunk directly, but also be used as an ingredient of other summer delicacies, such as coconut ice cream, coconut jelly and coconut cake. Coconut juice can also be added with other fruits, vegetables or yogurt to make more colorful drinks.
Physical characteristics of coconut juice
Effects of 1 and pH value on the stability of coconut milk
Coconut juice is a kind of protein beverage, and its pH value is close to neutral, which has a great influence on the stability of coconut juice. When it is acidic, coconut milk is unstable and will form flocculent precipitation. However, when it is alkaline, the taste and color of coconut milk are not good. The optimum pH value of coconut juice is about 6.8, which can be adjusted to about 6.8 with baking soda or citric acid.
2. The influence of water quality on the stability of coconut milk.
Calcium and magnesium ions in water can make protein particles form cross bonds, that is, bridge to form larger micelles, which increases the tendency of coagulation and precipitation. Therefore, the hardness of water used to produce coconut milk should not be too high, and it should be pre-treated, otherwise it will bend and precipitate coconut milk.
3. Other effects on coconut juice.
If the temperature of coconut juice before sterilization is too low or the time interval between sealing and sterilization is too long, bacteria, yeast and mold may grow and multiply with the help of these nutrients, thus producing acid, stratification and odor. Therefore, the temperature before coconut milk sterilization and the time interval between sealing and sterilization should be controlled.
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