Method for preparing reactant with sweet aroma coconut flavor and application of prepared product

A technology of reactants, flavor substances, applied in applications, food preparation, food science, etc.

Active Publication Date: 2013-03-27
JIANGSU HUAWEI FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But use coconut milk as raw material to prepare the spice substan

Method used

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Example Embodiment

[0018] A preparation method of a coconut flavor reactant with scorched sweet fragrance. The coconut milk prepared by the method retains the natural aroma of coconut meat and exudes a strong scorched sweet fragrance. The coconut milk prepared by the method is a pure natural flavor substance. Proceed as follows:

[0019] (1) Using pure natural coconut milk as raw material, the coconut milk has a moisture content of less than 1%, a protein content of 6-8%, a fat content of 55-65%, and no preservatives;

[0020] (2) Put 80 parts of fructose syrup (DE55) into 1# reaction kettle, heat the steam to 60 degrees, then add 15 parts of malt extract and stir until the malt extract is completely dissolved;

[0021] (3) Add 4-6 parts of coconut milk, after the coconut milk is evenly stirred, add 0.2 parts of glycine, 1.2 parts of alanine, and 0.2-0.5 parts of sodium citrate;

[0022] (4) After circulating the above-mentioned material liquid for 6 minutes, then pump 37.5% of the material liquid into ...

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Abstract

The invention discloses a method for preparing a reactant with a sweet aroma coconut flavor and application of the prepared product. According to the flavor substance, pure natural coconut pulp serving as a raw material and a specific amino acid are subjected to a Maillard reaction, so that a pure natural perfume with sweet aroma coconut flavor is generated. The perfume substance can be added into dairy products, beverages, cold drink and baking products with an upper limit according to a proper ratio, and the product is endowed with a rich and full coconut flavor; and meanwhile, the product can serve as a jam ingredient, coconut pulp, sugar and the like for manufacturing coconut jam, a substance is not required to be additionally added for blending coconut essence, and the product is natural in flavor and large in market prospect.

Description

[0001] technical field [0002] The invention belongs to the field of food application, in particular to a preparation method of a reactant with burnt-sweet coconut flavor and the application of the obtained product. Background technique [0003] Coconut is a tropical fruit that abounds in Hainan Province of my country, and it is also abundant in Malaysia, Myanmar and Vietnam. Coconut exocarp is thinner and dark green in color; the middle layer of pericarp is a thick fiber layer, and the inner layer is commonly known as coconut meat, which is a white substance that clings to the fiber layer, and its scientific name is cuticle. The stratum corneum forms a large cavity, which stores coconut juice, commonly known as coconut water, which is cool and sweet. [0004] The more mature the coconut fruit, the more protein and fat it contains. Both coconut milk and coconut meat are rich in nutrients. for [0005] The use of coconut meat is currently developed in many places of origi...

Claims

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Application Information

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IPC IPC(8): A23L1/222A23L27/12
Inventor 何静梅赵莹周春飞张树林
Owner JIANGSU HUAWEI FOOD TECH CO LTD
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