Natural coconut flavor essence and preparation method thereof

A coconut and flavor technology, applied in the field of natural coconut flavor essence and its preparation, can solve the problems of short fragrance retention, weak fragrance, safety hazards of chemical synthetic substances, etc., and achieve the effect of high fragrance rate, strong fragrance and retention of active ingredients

Inactive Publication Date: 2016-11-23
YINGPENG TIANJIN FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The problem to be solved by the present invention is that most of the existing coconut essences are chemically synthesized es...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A natural coconut flavor essence comprises 65% of coconut milk, 6% of propylene glycol, 21% of syrup and 8% of fragrance by weight.

[0028] Wherein, the spice is a mixture of equal weights of fennel extract, cinnamon extract, rosemary extract, citronella extract, and white lemon extract.

[0029] Wherein, the raw material of the syrup is sugarcane juice and fruit juice with a weight ratio of 4:1, and the soluble solid content of the syrup is ≥75%.

[0030] Preparation:

[0031] (1) Preparation of coconut milk: select to obtain coconut meat and coconut milk from fresh coconuts for subsequent use; After soaking in ethanol for 10 days, the obtained mixture was evaporated and concentrated until the weight was 40% of the weight of the original coconut meat to obtain coconut milk.

[0032] (2) Take half of the coconut milk and add it to the container, heat and maintain the temperature at 60°C, add the syrup under stirring conditions, and stir evenly;

[0033] (3) Add prop...

Embodiment 2

[0036] A natural coconut-flavored essence comprises 72% of coconut milk, 18% of glycerin, 5% of syrup and 5% of fragrance by weight.

[0037] Wherein, the spice is a mixture of fennel extract, cinnamon extract, rosemary extract, citronella extract, and white lemon extract.

[0038] Wherein, the raw material of the syrup is sugarcane juice and fruit juice with a weight ratio of 3:2, and the soluble solid content of the syrup is ≥75%.

[0039] Preparation method is identical with embodiment 1, and difference is: in the preparation of step (1) coconut milk, the add-on of coconut milk is 10% of coconut meat weight, and the weight of ethanol is 5 times of coconut meat weight, step (2) And in step (3), the temperature of heating is 68 ℃.

Embodiment 3

[0041] A natural coconut flavor essence, by weight, comprises 84% ​​of coconut milk, 10% of glycerin, 3% of syrup, and 3% of spices.

[0042] Wherein, the spice is a mixture of fennel extract, cinnamon extract, rosemary extract, citronella extract, and white lemon extract.

[0043] Wherein, the raw material of the syrup is sugarcane juice and fruit juice with a weight ratio of 1:1, and the soluble solid content of the syrup is ≥75%.

[0044] Preparation method is identical with embodiment 1, and difference is: in the preparation of step (1) coconut milk, the addition of coconut juice is 8% of coconut meat weight, and the weight of ethanol is 6 times of coconut meat weight, and soaking time is 12 Day, in step (2) and step (3), the heating temperature is 65°C.

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PUM

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Abstract

The invention provides a natural coconut flavor essence and a preparation method thereof, belonging to the technical field of food additives. The natural coconut flavor essence comprises, by weight, 60 to 90% of coconut milk, 3 to 20% of glycerol or propylene glycol and 1 to 8% of perfume, with the balance being syrup. The invention also relates to application of natural coconut flavor essence to fields like beverages, baking and cold drinks. Most components of the natural coconut flavor essence provided by the invention are natural substances; only glycerol or propylene glycol is used as a solvent, and no other chemical is added, so the natural coconut flavor essence maintains natural coconut flavor and greatly reduces potential safety hazards of the essence.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a natural coconut flavor essence and a preparation method thereof. Background technique [0002] Food flavor refers to the fragrance of natural food, using natural and natural equivalent spices and synthetic spices to carefully blend various flavors with natural flavors. Edible flavors are essential food additives in the food industry. It can be divided into natural flavors, equivalent natural flavors, artificially synthesized flavors, flavors prepared by microorganisms, and reactive flavors. In the current food field, it is more common to equate natural flavors and artificial flavors. [0003] Most of the existing coconut flavors are synthetic flavors, with gamma-nonalactone (also known as coconut aldehyde) as the main fragrance, and then vanillin and ethyl vanillin are used to increase the sweetness of vanilla, and ethyl heptanoate, already Acid and octanol endow oily...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L1/221
Inventor 柴欣欣宋兰杰
Owner YINGPENG TIANJIN FOOD TECH CO LTD
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