A pandan flavored syrup and a method of making the same

Abstract

The application provides a spearmint-flavored syrup and a preparation method thereof. The spearmint-flavored syrup comprises the following components in mass fractions: spearmint extract 70-80 parts, white granulated sugar 15-20 parts, fructose-glucose syrup 14-19 parts, malt syrup 5-10 parts, concentrated apple juice 10-15 parts, acesulfame potassium 1-5 parts, sucrose fatty acid ester 0.1-0.3 parts, amino acid 0.2-0.5 parts, stabilizer 1-1.5 parts, citric acid 0.1-0.5 parts, sucrose 10-15 parts and potassium sorbate 0.5-1.5 parts. The spearmint-flavored syrup prepared by compounding the components has good flavor and good storage stability. The preparation process is simple, easy to operate, and the process parameters are easy to control, and the energy consumption is low, and is suitable for industrial production.

Description

Technical Field

[0001] This invention belongs to the field of food additive technology, specifically relating to a pandan-flavored syrup and its preparation method. Background Technology

[0002] Pandanus is a green tropical spice crop, originally widely cultivated in Southeast Asia. It was introduced and cultivated by overseas Chinese in Southeast Asia in the 1920s, and grown in places like Zhongyuan and Sangeng in Qionghai. Among them, Zhongyuan pandanus and Sangeng pandanus are particularly well-known. Pandanus leaves are rich in active ingredients such as squalene and phytol, which can enhance cell vitality, accelerate metabolism, and improve human immunity. It is widely used in the food, pharmaceutical, and daily necessities industries, such as in making cakes, biscuits, herbal desserts, and candies, and has a broad market prospect. Pandanus leaves are an herbaceous spice plant, currently mainly sold as fresh leaves, primarily in bakeries, hotels, and restaurants, providing color, aroma, and flavor to food. Zhongyuan Town boasts a superior geographical location and natural environment, providing ideal conditions for the growth of Zhongyuan pandanus. People like to add it to food to enhance its fresh and sweet flavor. Adding pandanus leaf juice to cakes, bread, and whole-grain snacks makes the taste even more refreshing, sweeter, and more delicious. The cultivation of *Panax quinquefolia* and *Panax trifoliata* has been widely promoted and scaled up in Qionghai, becoming one of the key leading industries in Qionghai's "one industry per town, one product per village" initiative.

[0003] Entering the 21st century, the multi-faceted leisure food culture has become the mainstream culture in the catering industry, with people's emotional consumption expenditures far exceeding their rational consumption expenditures. The milk tea industry, considered a trendsetter, plays an increasingly important role in this field, and its market share is rising year by year. Flavored syrups are special syrups suitable for the tea beverage industry, especially milk tea. Drinks made with syrups have a richer and more mellow taste than those made with ordinary fructose, thus flavored syrups have significant market demand and value. In traditional food processing, syrup is a viscous solution with a high concentration of sugar, made from solid or liquid sugar through boiling or other techniques. The main characteristics of syrup are high carbohydrates and high energy content; its protein and fat content is almost zero, resulting in a relatively simple nutritional composition. Furthermore, syrup is prone to crystallization and stratification during storage, leading to spoilage. Summary of the Invention

[0004] The purpose of this invention is to provide a pandan-flavored syrup and its preparation method, which can improve the flavor stability of pandan-flavored products.

[0005] To achieve the above objectives, the present invention provides the following technical solution:

[0006] A pandan-flavored syrup comprises the following components in parts by weight: 70-80 parts pandan extract, 15-20 parts white sugar, 14-19 parts fructose syrup, 5-10 parts maltose syrup, 10-15 parts concentrated apple juice, 1-5 parts acesulfame potassium, 0.1-0.3 parts sucrose fatty acid ester, 0.2-0.5 parts amino acids, 1-1.5 parts stabilizer, 0.1-0.5 parts citric acid, 10-15 parts sucrose, and 0.5-1.5 parts potassium sorbate.

[0007] Furthermore, the stabilizer is a compound of gum arabic, monoglyceride fatty acid ester, and sodium carboxymethyl cellulose.

[0008] Furthermore, the stabilizer is a mixture of gum arabic, monoglyceride fatty acid ester and sodium carboxymethyl cellulose in a mass ratio of 0.6:1:1.5.

[0009] Furthermore, the preparation method of the pandan extract is as follows:

[0010] (1) Wash fresh pandan leaves, dry them, crush them and pass them through an 80-mesh sieve to obtain pandan leaf powder;

[0011] (2) Add 10 times the weight of the pandan leaf powder to a 60wt% ethanol aqueous solution and add calcium-based bentonite for the first extraction and filter; add 10 times the weight of the pandan leaf powder to a 70wt% ethanol aqueous solution for the second extraction; combine the filtrates obtained from the two extractions, remove the ethanol by vacuum distillation, and obtain pandan extract.

[0012] Furthermore, the first extraction conditions were: extraction at 35℃ for 1.5 hours.

[0013] Furthermore, the second extraction conditions were: extraction at 40℃ for 1.5 hours.

[0014] Furthermore, the method for preparing the calcium-based bentonite is as follows:

[0015] (1) Grind and sieve natural calcium-based bentonite to obtain bentonite particles with a mesh size of 80;

[0016] (2) Mix bentonite particles and water at a mass ratio of 1:7, adjust the pH to neutral, stir at 15 rpm for 2 hours, let stand for 5 hours, and separate the upper suspension.

[0017] (3) Add sodium phosphate to the upper suspension, stir at 100 rpm for 20 min, let stand for 20 h, filter, dry, and grind to 80 mesh to obtain bentonite powder;

[0018] (4) Immerse the bentonite powder in 5 times the volume of a 1.5 mol / L sulfuric acid solution, stir at 150 rpm for 40 min at 90 °C, let stand for 10 h, filter, collect the solid, wash until neutral, dry, and pulverize to 80 mesh to obtain calcium-based bentonite.

[0019] Furthermore, the amount of calcium-based bentonite used was 0.5 times the mass of pandan leaf powder.

[0020] Furthermore, the amount of sodium phosphate added is 4% of the mass of natural calcium-based bentonite.

[0021] This invention provides a method for preparing pandan-flavored syrup, comprising the following steps:

[0022] (1) Mix pandan extract, white sugar, fructose syrup, maltose syrup, acesulfame potassium, and sucrose, and heat while stirring until the solid content is 70%;

[0023] (2) Add the remaining components, stir, mix evenly, and obtain pandan flavored syrup.

[0024] Compared with existing technologies, the advantages and beneficial effects of this invention are as follows: This invention provides a pandan-flavored syrup and its preparation method. The pandan extract prepared by this invention provides a refreshing flavor. By adding calcium-based bentonite, the permeability of the pandan cell membrane during extraction is improved, resulting in more complete extraction of active components. This invention enhances stability during storage by adding a compounded stabilizer. The product prepared by this invention through the compounding of multiple components can maintain stability for a long time. The pandan-flavored syrup of this invention has a unique flavor and can be applied to beverage products, increasing and enriching the types and tastes of beverages. The preparation process of this invention is relatively simple, easy to operate, and the process parameters are easy to control. It has low energy consumption and is suitable for industrial production. Detailed Implementation

[0025] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0026] Example 1

[0027] This embodiment provides a pandan-flavored syrup, comprising the following components in parts by weight: 76 parts pandan extract, 17 parts white sugar, 16 parts fructose syrup, 7 parts maltose syrup, 11 parts concentrated apple juice, 3 parts acesulfame potassium, 0.2 parts sucrose fatty acid ester, 0.4 parts amino acids, 1.2 parts stabilizer, 0.3 parts citric acid, 11 parts sucrose, and 1 part potassium sorbate.

[0028] The stabilizer is a compound of gum arabic, monoglyceride fatty acid ester and sodium carboxymethyl cellulose in a mass ratio of 0.6:1:1.5.

[0029] The preparation method of the pandan extract is as follows:

[0030] (1) Wash fresh pandan leaves, dry them, crush them and pass them through an 80-mesh sieve to obtain pandan leaf powder;

[0031] (2) Add 10 times the weight of the pandan leaf powder to a 60wt% ethanol aqueous solution and add calcium-based bentonite for the first extraction and filter; add 10 times the weight of the pandan leaf powder to a 70wt% ethanol aqueous solution for the second extraction; combine the filtrates obtained from the two extractions, remove the ethanol by vacuum distillation, and obtain pandan extract.

[0032] The first extraction conditions were: 35℃ for 1.5 hours.

[0033] The second extraction conditions were: 40℃ for 1.5 hours.

[0034] The preparation method of the calcium-based bentonite is as follows:

[0035] (1) Grind and sieve natural calcium-based bentonite to obtain bentonite particles with a mesh size of 80;

[0036] (2) Mix bentonite particles and water at a mass ratio of 1:7, adjust the pH to neutral, stir at 15 rpm for 2 hours, let stand for 5 hours, and separate the upper suspension.

[0037] (3) Add sodium phosphate to the upper suspension, stir at 100 rpm for 20 min, let stand for 20 h, filter, dry, and grind to 80 mesh to obtain bentonite powder;

[0038] (4) Immerse the bentonite powder in 5 times the volume of a 1.5 mol / L sulfuric acid solution, stir at 150 rpm for 40 min at 90 °C, let stand for 10 h, filter, collect the solid, wash until neutral, dry, and pulverize to 80 mesh to obtain calcium-based bentonite.

[0039] The amount of calcium-based bentonite used is 0.5 times the mass of pandan leaf powder.

[0040] The amount of sodium phosphate added is 4% of the mass of natural calcium-based bentonite.

[0041] A method for preparing pandan-flavored syrup includes the following steps:

[0042] (1) Mix pandan extract, white sugar, fructose syrup, maltose syrup, acesulfame potassium, and sucrose, and heat while stirring until the solid content is 70%;

[0043] (2) Add the remaining components, stir, mix evenly, and obtain pandan flavored syrup.

[0044] Example 2

[0045] This embodiment provides a pandan-flavored syrup, comprising the following components in parts by weight: 80 parts pandan extract, 15 parts white sugar, 19 parts fructose syrup, 5 parts maltose syrup, 15 parts concentrated apple juice, 1 part acesulfame potassium, 0.3 parts sucrose fatty acid ester, 0.2 parts amino acids, 1.5 parts stabilizer, 0.1 parts citric acid, 15 parts sucrose, and 0.5 parts potassium sorbate.

[0046] The stabilizer is a compound of gum arabic, monoglyceride fatty acid ester and sodium carboxymethyl cellulose in a mass ratio of 0.6:1:1.5.

[0047] The preparation method of the pandan extract is as follows:

[0048] (1) Wash fresh pandan leaves, dry them, crush them and pass them through an 80-mesh sieve to obtain pandan leaf powder;

[0049] (2) Add 10 times the weight of the pandan leaf powder to a 60wt% ethanol aqueous solution and add calcium-based bentonite for the first extraction and filter; add 10 times the weight of the pandan leaf powder to a 70wt% ethanol aqueous solution for the second extraction; combine the filtrates obtained from the two extractions, remove the ethanol by vacuum distillation, and obtain pandan extract.

[0050] The first extraction conditions were: 35℃ for 1.5 hours.

[0051] The second extraction conditions were: 40℃ for 1.5 hours.

[0052] The preparation method of the calcium-based bentonite is as follows:

[0053] (1) Grind and sieve natural calcium-based bentonite to obtain bentonite particles with a mesh size of 80;

[0054] (2) Mix bentonite particles and water at a mass ratio of 1:7, adjust the pH to neutral, stir at 15 rpm for 2 hours, let stand for 5 hours, and separate the upper suspension.

[0055] (3) Add sodium phosphate to the upper suspension, stir at 100 rpm for 20 min, let stand for 20 h, filter, dry, and grind to 80 mesh to obtain bentonite powder;

[0056] (4) Immerse the bentonite powder in 5 times the volume of a 1.5 mol / L sulfuric acid solution, stir at 150 rpm for 40 min at 90 °C, let stand for 10 h, filter, collect the solid, wash until neutral, dry, and pulverize to 80 mesh to obtain calcium-based bentonite.

[0057] The amount of calcium-based bentonite used is 0.5 times the mass of pandan leaf powder.

[0058] The amount of sodium phosphate added is 4% of the mass of natural calcium-based bentonite.

[0059] A method for preparing pandan-flavored syrup includes the following steps:

[0060] (1) Mix pandan extract, white sugar, fructose syrup, maltose syrup, acesulfame potassium, and sucrose, and heat while stirring until the solid content is 70%;

[0061] (2) Add the remaining components, stir, mix evenly, and obtain pandan flavored syrup.

[0062] Example 3

[0063] This embodiment provides a pandan-flavored syrup, comprising the following components in parts by weight: 78 parts pandan extract, 19 parts white sugar, 15 parts fructose syrup, 8 parts maltose syrup, 11 parts concentrated apple juice, 4 parts acesulfame potassium, 0.2 parts sucrose fatty acid ester, 0.3 parts amino acids, 1.1 parts stabilizer, 0.4 parts citric acid, 11 parts sucrose, and 1.2 parts potassium sorbate.

[0064] The stabilizer is a compound of gum arabic, monoglyceride fatty acid ester and sodium carboxymethyl cellulose in a mass ratio of 0.6:1:1.5.

[0065] The preparation method of the pandan extract is as follows:

[0066] (1) Wash fresh pandan leaves, dry them, crush them and pass them through an 80-mesh sieve to obtain pandan leaf powder;

[0067] (2) Add 10 times the weight of the pandan leaf powder to a 60wt% ethanol aqueous solution and add calcium-based bentonite for the first extraction and filter; add 10 times the weight of the pandan leaf powder to a 70wt% ethanol aqueous solution for the second extraction; combine the filtrates obtained from the two extractions, remove the ethanol by vacuum distillation, and obtain pandan extract.

[0068] The first extraction conditions were: 35℃ for 1.5 hours.

[0069] The second extraction conditions were: 40℃ for 1.5 hours.

[0070] The preparation method of the calcium-based bentonite is as follows:

[0071] (1) Grind and sieve natural calcium-based bentonite to obtain bentonite particles with a mesh size of 80;

[0072] (2) Mix bentonite particles and water at a mass ratio of 1:7, adjust the pH to neutral, stir at 15 rpm for 2 hours, let stand for 5 hours, and separate the upper suspension.

[0073] (3) Add sodium phosphate to the upper suspension, stir at 100 rpm for 20 min, let stand for 20 h, filter, dry, and grind to 80 mesh to obtain bentonite powder;

[0074] (4) Immerse the bentonite powder in 5 times the volume of a 1.5 mol / L sulfuric acid solution, stir at 150 rpm for 40 min at 90 °C, let stand for 10 h, filter, collect the solid, wash until neutral, dry, and pulverize to 80 mesh to obtain calcium-based bentonite.

[0075] The amount of calcium-based bentonite used is 0.5 times the mass of pandan leaf powder.

[0076] The amount of sodium phosphate added is 4% of the mass of natural calcium-based bentonite.

[0077] A method for preparing pandan-flavored syrup includes the following steps:

[0078] (1) Mix pandan extract, white sugar, fructose syrup, maltose syrup, acesulfame potassium, and sucrose, and heat while stirring until the solid content is 70%;

[0079] (2) Add the remaining components, stir, mix evenly, and obtain pandan flavored syrup.

[0080] Example 4

[0081] This embodiment provides a pandan-flavored syrup, comprising the following components in parts by weight: 74 parts pandan extract, 18 parts white sugar, 14 parts fructose syrup, 10 parts malt syrup, 12 parts concentrated apple juice, 4 parts acesulfame potassium, 0.1 parts sucrose fatty acid ester, 0.4 parts amino acids, 1.3 parts stabilizer, 0.1 parts citric acid, 12 parts sucrose, and 1.4 parts potassium sorbate.

[0082] The stabilizer is a compound of gum arabic, monoglyceride fatty acid ester and sodium carboxymethyl cellulose in a mass ratio of 0.6:1:1.5.

[0083] The preparation method of the pandan extract is as follows:

[0084] (1) Wash fresh pandan leaves, dry them, crush them and pass them through an 80-mesh sieve to obtain pandan leaf powder;

[0085] (2) Add 10 times the weight of the pandan leaf powder to a 60wt% ethanol aqueous solution and add calcium-based bentonite for the first extraction and filter; add 10 times the weight of the pandan leaf powder to a 70wt% ethanol aqueous solution for the second extraction; combine the filtrates obtained from the two extractions, remove the ethanol by vacuum distillation, and obtain pandan extract.

[0086] The first extraction conditions were: 35℃ for 1.5 hours.

[0087] The second extraction conditions were: 40℃ for 1.5 hours.

[0088] The preparation method of the calcium-based bentonite is as follows:

[0089] (1) Grind and sieve natural calcium-based bentonite to obtain bentonite particles with a mesh size of 80;

[0090] (2) Mix bentonite particles and water at a mass ratio of 1:7, adjust the pH to neutral, stir at 15 rpm for 2 hours, let stand for 5 hours, and separate the upper suspension.

[0091] (3) Add sodium phosphate to the upper suspension, stir at 100 rpm for 20 min, let stand for 20 h, filter, dry, and grind to 80 mesh to obtain bentonite powder;

[0092] (4) Immerse the bentonite powder in 5 times the volume of a 1.5 mol / L sulfuric acid solution, stir at 150 rpm for 40 min at 90 °C, let stand for 10 h, filter, collect the solid, wash until neutral, dry, and pulverize to 80 mesh to obtain calcium-based bentonite.

[0093] The amount of calcium-based bentonite used is 0.5 times the mass of pandan leaf powder.

[0094] The amount of sodium phosphate added is 4% of the mass of natural calcium-based bentonite.

[0095] A method for preparing pandan-flavored syrup includes the following steps:

[0096] (1) Mix pandan extract, white sugar, fructose syrup, maltose syrup, acesulfame potassium, and sucrose, and heat while stirring until the solid content is 70%;

[0097] (2) Add the remaining components, stir, mix evenly, and obtain pandan flavored syrup.

[0098] Comparative Example 1

[0099] The difference between this comparative example and Example 1 is that the stabilizer is different.

[0100] A pandan-flavored syrup comprises the following components in parts by weight: 76 parts pandan extract, 17 parts white sugar, 16 parts fructose syrup, 7 parts maltose syrup, 11 parts concentrated apple juice, 3 parts acesulfame potassium, 0.2 parts sucrose fatty acid ester, 0.4 parts amino acids, 1.2 parts stabilizer, 0.3 parts citric acid, 11 parts sucrose, and 1 part potassium sorbate.

[0101] The stabilizer is a mixture of gum arabic, monoglyceride fatty acid ester and sodium carboxymethyl cellulose in a mass ratio of 1:1:1.

[0102] The preparation method of the pandan extract is as follows:

[0103] (1) Wash fresh pandan leaves, dry them, crush them and pass them through an 80-mesh sieve to obtain pandan leaf powder;

[0104] (2) Add 10 times the weight of the pandan leaf powder to a 60wt% ethanol aqueous solution and add calcium-based bentonite for the first extraction and filter; add 10 times the weight of the pandan leaf powder to a 70wt% ethanol aqueous solution for the second extraction; combine the filtrates obtained from the two extractions, remove the ethanol by vacuum distillation, and obtain pandan extract.

[0105] The first extraction conditions were: 35℃ for 1.5 hours.

[0106] The second extraction conditions were: 40℃ for 1.5 hours.

[0107] The preparation method of the calcium-based bentonite is as follows:

[0108] (1) Grind and sieve natural calcium-based bentonite to obtain bentonite particles with a mesh size of 80;

[0109] (2) Mix bentonite particles and water at a mass ratio of 1:7, adjust the pH to neutral, stir at 15 rpm for 2 hours, let stand for 5 hours, and separate the upper suspension.

[0110] (3) Add sodium phosphate to the upper suspension, stir at 100 rpm for 20 min, let stand for 20 h, filter, dry, and grind to 80 mesh to obtain bentonite powder;

[0111] (4) Immerse the bentonite powder in 5 times the volume of a 1.5 mol / L sulfuric acid solution, stir at 150 rpm for 40 min at 90 °C, let stand for 10 h, filter, collect the solid, wash until neutral, dry, and pulverize to 80 mesh to obtain calcium-based bentonite.

[0112] The amount of calcium-based bentonite used is 0.5 times the mass of pandan leaf powder.

[0113] The amount of sodium phosphate added is 4% of the mass of natural calcium-based bentonite.

[0114] A method for preparing pandan-flavored syrup includes the following steps:

[0115] (1) Mix pandan extract, white sugar, fructose syrup, maltose syrup, acesulfame potassium, and sucrose, and heat while stirring until the solid content is 70%;

[0116] (2) Add the remaining components, stir, mix evenly, and obtain pandan flavored syrup.

[0117] Comparative Example 2

[0118] The difference between this comparative example and Example 1 is that the stabilizer is different.

[0119] A pandan-flavored syrup comprises the following components in parts by weight: 76 parts pandan extract, 17 parts white sugar, 16 parts fructose syrup, 7 parts maltose syrup, 11 parts concentrated apple juice, 3 parts acesulfame potassium, 0.2 parts sucrose fatty acid ester, 0.4 parts amino acids, 1.2 parts stabilizer, 0.3 parts citric acid, 11 parts sucrose, and 1 part potassium sorbate.

[0120] The stabilizer is a monoglyceride fatty acid ester.

[0121] The preparation method of the pandan extract is as follows:

[0122] (1) Wash fresh pandan leaves, dry them, crush them and pass them through an 80-mesh sieve to obtain pandan leaf powder;

[0123] (2) Add 10 times the weight of the pandan leaf powder to a 60wt% ethanol aqueous solution and add calcium-based bentonite for the first extraction and filter; add 10 times the weight of the pandan leaf powder to a 70wt% ethanol aqueous solution for the second extraction; combine the filtrates obtained from the two extractions, remove the ethanol by vacuum distillation, and obtain pandan extract.

[0124] The first extraction conditions were: 35℃ for 1.5 hours.

[0125] The second extraction conditions were: 40℃ for 1.5 hours.

[0126] The preparation method of the calcium-based bentonite is as follows:

[0127] (1) Grind and sieve natural calcium-based bentonite to obtain bentonite particles with a mesh size of 80;

[0128] (2) Mix bentonite particles and water at a mass ratio of 1:7, adjust the pH to neutral, stir at 15 rpm for 2 hours, let stand for 5 hours, and separate the upper suspension.

[0129] (3) Add sodium phosphate to the upper suspension, stir at 100 rpm for 20 min, let stand for 20 h, filter, dry, and grind to 80 mesh to obtain bentonite powder;

[0130] (4) Immerse the bentonite powder in 5 times the volume of a 1.5 mol / L sulfuric acid solution, stir at 150 rpm for 40 min at 90 °C, let stand for 10 h, filter, collect the solid, wash until neutral, dry, and pulverize to 80 mesh to obtain calcium-based bentonite.

[0131] The amount of calcium-based bentonite used is 0.5 times the mass of pandan leaf powder.

[0132] The amount of sodium phosphate added is 4% of the mass of natural calcium-based bentonite.

[0133] A method for preparing pandan-flavored syrup includes the following steps:

[0134] (1) Mix pandan extract, white sugar, fructose syrup, maltose syrup, acesulfame potassium, and sucrose, and heat while stirring until the solid content is 70%;

[0135] (2) Add the remaining components, stir, mix evenly, and obtain pandan flavored syrup.

[0136] Comparative Example 3

[0137] The difference between this comparative example and Example 1 is that no calcium-based bentonite was added.

[0138] A pandan-flavored syrup comprises the following components in parts by weight: 76 parts pandan extract, 17 parts white sugar, 16 parts fructose syrup, 7 parts maltose syrup, 11 parts concentrated apple juice, 3 parts acesulfame potassium, 0.2 parts sucrose fatty acid ester, 0.4 parts amino acids, 1.2 parts stabilizer, 0.3 parts citric acid, 11 parts sucrose, and 1 part potassium sorbate.

[0139] The stabilizer is a compound of gum arabic, monoglyceride fatty acid ester and sodium carboxymethyl cellulose in a mass ratio of 0.6:1:1.5.

[0140] The preparation method of the pandan extract is as follows:

[0141] (1) Wash fresh pandan leaves, dry them, crush them and pass them through an 80-mesh sieve to obtain pandan leaf powder;

[0142] (2) Add 10 times the weight of the pandan leaf powder to a 60wt% ethanol aqueous solution for the first extraction and filter; add 10 times the weight of the pandan leaf powder to a 70wt% ethanol aqueous solution for the second extraction; combine the filtrates from the two extractions and remove the ethanol by vacuum distillation to obtain pandan extract.

[0143] The first extraction conditions were: 35℃ for 1.5 hours.

[0144] The second extraction conditions were: 40℃ for 1.5 hours.

[0145] A method for preparing pandan-flavored syrup includes the following steps:

[0146] (1) Mix pandan extract, white sugar, fructose syrup, maltose syrup, acesulfame potassium, and sucrose, and heat while stirring until the solid content is 70%;

[0147] (2) Add the remaining components, stir, mix evenly, and obtain pandan flavored syrup.

[0148] Comparative Example 4

[0149] The difference between this comparative example and Example 1 is that the pandan extract is a commercially available product purchased from Shaanxi Hana Biotechnology Co., Ltd.

[0150] A pandan-flavored syrup comprises the following components in parts by weight: 76 parts pandan extract, 17 parts white sugar, 16 parts fructose syrup, 7 parts maltose syrup, 11 parts concentrated apple juice, 3 parts acesulfame potassium, 0.2 parts sucrose fatty acid ester, 0.4 parts amino acids, 1.2 parts stabilizer, 0.3 parts citric acid, 11 parts sucrose, and 1 part potassium sorbate.

[0151] The stabilizer is a compound of gum arabic, monoglyceride fatty acid ester and sodium carboxymethyl cellulose in a mass ratio of 0.6:1:1.5.

[0152] A method for preparing pandan-flavored syrup includes the following steps:

[0153] (1) Mix pandan extract, white sugar, fructose syrup, maltose syrup, acesulfame potassium, and sucrose, and heat while stirring until the solid content is 70%;

[0154] (2) Add the remaining components, stir, mix evenly, and obtain pandan flavored syrup.

[0155] Performance testing

[0156] The syrups from Examples 1-4 and Comparative Examples 1-4 were stored under different temperature conditions. The stability issues that arose during storage were mainly crystallization and precipitation. Crystallization manifested as transparent crystalline substances, similar to hard granules of single-crystal rock candy or granulated sugar, appearing at the bottom of the container or the bottle opening; these substances did not dissolve or disperse when shaken. Precipitation mainly manifested as a layered appearance, with a slightly darker layer of precipitate forming at the bottom; this layer could be dispersed by shaking, restoring the solution to a homogeneous state. The syrups stored under various temperature conditions were observed and the number of days from the onset of crystallization or precipitation was recorded. A total of 90 days were observed, and the results are shown in Table 1.

[0157] Table 1 Performance Test Results

[0158]

[0159] The results show that the pandan-flavored syrups provided in Examples 1-4 have high stability, which is beneficial for syrup storage. Comparative Examples 1-4 show that changing the preparation conditions leads to varying degrees of decrease in storage stability.

[0160] The above description represents the preferred embodiments of the present invention. It should be noted that those skilled in the art can make various improvements and modifications without departing from the principles of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A pandan-flavored syrup, characterized in that, The product comprises the following components in parts by weight: 70-80 parts pandan extract, 15-20 parts white sugar, 14-19 parts fructose syrup, 5-10 parts maltose syrup, 10-15 parts concentrated apple juice, 1-5 parts acesulfame potassium, 0.1-0.3 parts sucrose fatty acid ester, 0.2-0.5 parts amino acids, 1-1.5 parts stabilizer, 0.1-0.5 parts citric acid, 10-15 parts sucrose, and 0.5-1.5 parts potassium sorbate. The stabilizer is a compound of gum arabic, monoglyceride fatty acid ester and sodium carboxymethyl cellulose in a mass ratio of 0.6:1:1.

5. The preparation method of the pandan extract is as follows: (1) Wash fresh pandan leaves, dry them, crush them and pass them through an 80-mesh sieve to obtain pandan leaf powder; (2) Add 10 times the weight of the pandan leaf powder to a 60wt% ethanol aqueous solution and add calcium-based bentonite. Extract at 35℃ for 1.5h for the first extraction and filter. Add 10 times the weight of the pandan leaf powder to a 70wt% ethanol aqueous solution and extract at 40℃ for 1.5h for the second extraction. Combine the filtrates from the two extractions and remove the ethanol by vacuum distillation to obtain the pandan extract. The preparation method of the calcium-based bentonite is as follows: (1) Grind and sieve natural calcium-based bentonite to obtain bentonite particles with a mesh size of 80; (2) Mix bentonite particles and water at a mass ratio of 1:7, adjust the pH to neutral, stir at 15 rpm for 2 hours, let stand for 5 hours, and separate the upper suspension. (3) Add sodium phosphate to the upper suspension, stir at 100 rpm for 20 min, let stand for 20 h, filter, dry, and grind to 80 mesh to obtain bentonite powder; (4) Immerse the bentonite powder in 5 times the volume of a 1.5 mol / L sulfuric acid solution, stir at 150 rpm for 40 min at 90 °C, let stand for 10 h, filter, collect the solid, wash until neutral, dry, and pulverize to 80 mesh to obtain calcium-based bentonite. The amount of calcium-based bentonite used is 0.5 times the mass of pandanus leaf powder; The amount of sodium phosphate added is 4% of the mass of natural calcium-based bentonite.

2. The method for preparing pandan-flavored syrup according to claim 1, characterized in that, Includes the following steps: (1) Mix pandan extract, white sugar, fructose syrup, maltose syrup, acesulfame potassium, and sucrose, and heat while stirring until the solid content is 70%; (2) Add the remaining components, stir, mix evenly, and obtain pandan flavored syrup.

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