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A kind of preparation method of coconut milk essence and the application of prepared product

A technology of coconut milk essence and coconut milk fragrance base, which is applied in the field of food additives, can solve the problems of poor realism and single aroma, and achieve the effects of increasing added value, lasting fragrance, and good temperature resistance

Active Publication Date: 2017-03-22
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional blended coconut milk flavor, single aroma, poor sense of reality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A kind of preparation method of coconut milk essence, concrete steps are as follows:

[0015] First, design the fragrance composition of the coconut milk fragrance base, select the corresponding raw materials and determine the dosage. The raw materials of fruity fragrance include: ethyl butyrate 0.3%, sweet orange oil 0.05%; the raw materials of floral fragrance include: 0.2% neryl acetate, 0.05% of geranium oil; the raw materials of coconut characteristic fragrance include: gamma-capryllactone4 %, 12% nonalactone gamma, 2% 6-methyl coumarin; raw materials for milk flavor: 40% vanillin, 4% butyl decalactone, and raw materials for burnt sweet flavor: maltol 2 %, ethyl maltol 4%, solvent propylene glycol 31.4%.

[0016] Secondly, process the fresh coconut to get the coconut meat, crush it and mix it with 2 times of water and 2 times of coconut milk. Then add lipase, the addition amount (relative to the mass of coconut meat) is 0.5%, the temperature is 40°C, the pH is 7....

Embodiment 2

[0021] Another preparation method of coconut milk essence, the concrete steps are as follows:

[0022] First, design the fragrance composition of the coconut milk fragrance base, select the corresponding raw materials and determine the dosage. The raw materials of fruity fragrance include: ethyl butyrate 0.3%, sweet orange oil 0.05%; the raw materials of floral fragrance include: 0.2% neryl acetate, 0.05% of geranium oil; the raw materials of coconut characteristic fragrance include: gamma-capryllactone4 %, 12% nonalactone gamma, 2% 6-methyl coumarin; raw materials for milk flavor: 40% vanillin, 4% butyl decalactone, and raw materials for burnt sweet flavor: maltol 2 %, ethyl maltol 4%, solvent propylene glycol 31.4%.

[0023] Secondly, process fresh coconut to get coconut meat, crush it and mix evenly with 1.5 times of water and 1.5 times of coconut milk. Then add lipase, the addition amount (relative to the mass of coconut meat) is 1%, the temperature is 45°C, the pH is 7....

Embodiment 3

[0028] A kind of preparation method of coconut milk essence, concrete steps are as follows:

[0029] First, design the fragrance composition of the coconut milk fragrance base, select the corresponding raw materials and determine the dosage. The raw materials of fruity flavor include: ethyl butyrate 0.3%, sweet orange oil 0.05%; the raw materials of floral flavor include: 0.2% neryl acetate, 0.05% of geranium oil; the raw materials of coconut characteristic fragrance include: gamma caprylic acid 5 %, gamma-nonanolide 18%, 6-methylcoumarin 3%; raw materials for milk flavor: vanillin 30%, butyl decalactone 2%, burnt sweet flavor raw materials: maltol 2 %, ethyl maltol 4%, solvent propylene glycol 35.4%.

[0030] Secondly, process the fresh coconut to get the coconut meat, crush it and mix it with 1 times of water and 1 times of coconut milk. Then add lipase, the addition amount (relative to the mass of coconut meat) is 1%, the temperature is 50°C, the pH is 8.0, the rotation s...

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Abstract

The invention discloses a coconut milk essence preparing method and application of a prepared product. The method comprises the steps that firstly, a coconut milk base is prepared; secondly, a fresh coconut is processed to obtain the coconut meat and the coconut juice, and enzymatic hydrolysis is carried out; thirdly, Maillard reaction is carried out on enzymatic hydrolysate and reducing sugar under a certain condition; finally, the Maillard reaction product and the coconut milk base are matched to prepare the coconut milk essence. The coconut milk essence is full of coconut fragrance and rich in milk fragrance and has the flavor of cleanness and sweet of the natural coconut juice, and meanwhile the soft burnt sweet fragrance and baking fragrance brought by the Maillard reaction are achieved. In addition, the coconut milk essence has the advantages of being good in thermal endurance, durable in fragrance lingering and small in usage amount and is suitable for increasing fragrance of baked foods.

Description

technical field [0001] The invention belongs to the field of food additives, and relates to a preparation method of coconut milk essence and the application of the obtained product. Background technique [0002] Coconuts are produced in the tropics and are composed of exocarp, mesocarp, endocarp, seed coat, coconut meat, and coconut juice. Among them, the coconut meat is white in color, composed of 40%~50% water, 35%~40% fat, 4%~5% protein, 5%~10% carbohydrate, 2%~4% crude fiber, 1 %~1.5% ash, composed of various vitamins, minerals and trace elements. Therefore, coconut meat has good nutritional and health effects on the human body. The traditional processing method of coconut meat is to make copra by drying or drying, that is, the water content of fresh coconut meat is reduced from about 50% to 6% to 10%. Coconut water is the liquid endosperm in the cavity of the coconut nut and is a nutritious natural drink. Coconut juice has a good effect on enhancing the blood circul...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/20
Inventor 张翠翠张贡博张树林徐正萍易封萍
Owner TIANNING FLAVOR JIANGSU
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