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Natural coconut sugar flavor enhancer and preparation method thereof

A technology of flavor enhancer and coconut sugar, which is applied in the direction of food ingredients as odor improver, sugar-containing food ingredients, edible oil/fat, etc., can solve the problems of limited application fields, and achieve cumbersome operation, many steps, and technological methods Optimized effect

Active Publication Date: 2021-02-19
GUANGZHOU NANQIAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of natural coconut sugar flavor enhancer and preparation method thereof, to solve the problems such as existing coconut sugar hard candy is solid under normal temperature, application field is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] The present embodiment provides a kind of natural palm sugar flavor enhancer, made by the following preparation method:

[0069] Dissolving sugar and boiling: take by weight 3 parts of coconut flour aqueous solution (coconut flour mass concentration is 30%), 1 part of fructose syrup, and 1 part of white granulated sugar as raw material components, heat, stir and boil at 130°C boil to form a boil slurry;

[0070] Stop boiling: when the slurry temperature of the boiled slurry is 120°C, stop heating;

[0071] Redissolving: add water at a temperature of 80°C to the boiled slurry that has been stopped heating and stir, and the amount of water at a temperature of 80°C is 30% of the weight of the boiled slurry, and the water activity of the boiled slurry is measured When the sugar content is 0.778 and the sugar content is 69.7, stop stirring;

[0072] Cooling: the decocted slurry after redissolving is cooled to room temperature, and normal temperature is obtained as the natu...

Embodiment 2

[0075] The present embodiment provides a kind of natural palm sugar flavor enhancer, made by the following preparation method:

[0076] Melting sugar and boiling: take by weight 4 parts of coconut flour aqueous solution (coconut flour mass concentration is 30%), 1.5 parts of fructose syrup, and 1.5 parts of white granulated sugar as raw material components, heating, stirring, and boiling at 140°C boil to form a boil slurry;

[0077] Stop boiling: when the slurry temperature of the boiled slurry is 100°C, stop heating;

[0078] Redissolving: add water at a temperature of 75°C to the boiled slurry that has been stopped heating and stir, and the amount of water at a temperature of 75°C is 25% of the weight of the boiled slurry, and the water activity of the boiled slurry is measured When the sugar content is 0.752 and the sugar content is 73.8, stop stirring;

[0079] Cooling: the decocted slurry after redissolving is cooled to room temperature, obtains natural coconut sugar fl...

Embodiment 3

[0082] The present embodiment provides a kind of natural palm sugar flavor enhancer, made by the following preparation method:

[0083] Melting sugar and boiling: take by weight 5 parts of coconut flour aqueous solution (coconut flour mass concentration is 30%), 1 part of fructose syrup, and 1 part of white granulated sugar as raw material components, heat, stir, and boil at 150°C boil to form a boil slurry;

[0084] Stop boiling: when the slurry temperature of the boiled slurry is 120°C, stop heating;

[0085] Redissolving: Slowly add water at a temperature of 85°C to the boiled slurry that has been stopped from heating and stir. Measure the water activity and sugar content of the boiled slurry at intervals. When the water activity and sugar content of the boiled slurry are determined to be 0.800 and When it is 64.5, stop stirring;

[0086] Cooling: the boiled slurry after redissolving is cooled to room temperature to obtain the natural coconut sugar flavor enhancer, which ...

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Abstract

The invention relates to the technical field of food processing, and in particular relates to a natural palm sugar flavor enhancer and a preparation method thereof. The preparation method comprises the following steps: weighing a coconut product, reducing syrup and white granulated sugar as raw material components, and heating, stirring and boiling at 120-150 DEG C to form boiled liquid; boiling until the temperature of the boiled liquid is 100-120 DEG C, then stopping heating; adding water to the boiled liquid after stopping heating, stirring until the water activity of the boiled liquid is 0.750-0.850 and the sugar degree is 60-75, then stopping stirring; and cooling the redissolved boiled liquid to room temperature to obtain the natural palm sugar flavor enhancer. The palm sugar flavor enhancer has a flowing liquid form at normal temperature and long storage life under the condition that no food additive is added.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a natural coconut sugar flavor enhancer and a preparation method thereof. Background technique [0002] Coconut has been popular all over the country in recent years because of its rich fat, protein, vitamins, minerals and other nutrients, as well as its fresh and fragrant flavor. Its coconut milk is gradually widely used in coconut sugar, coconut milk drinks, coconut cakes, and coconut milk ice cream. , coconut milk biscuits and other foods. In addition, caramel-flavored food is increasingly favored by young consumers due to its attractive color and special flavor. And people's requirements for food are not limited to a certain simple taste. The richness, softness and even impact of food taste have become one of the criteria for consumers to evaluate delicious food. Therefore, the combination of coconut and caramel flavors may become a new trend. [0003] Coconut cand...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23D9/007
CPCA23D9/007A23V2002/00A23V2200/15A23V2250/61A23V2250/606
Inventor 陈正文
Owner GUANGZHOU NANQIAO FOOD
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