Preparation method of defatted coconut milk concentrated syrup

Abstract

The invention provides a degreased coconut milk concentrated syrup and a preparation method and application thereof, and the preparation method comprises the following steps: taking a byproduct degreased coconut milk of coconut oil produced by a centrifugal method as a raw material, adding pectinase for enzymolysis, and concentrating to obtain a concentrated sugar solution; the method comprises the following steps: taking raw material degreased coconut milk, adding 50-180U / g of pectinase, 80-200U / g of glucoamylase and 1-5U / g of pullulanase, and saccharifying at 45-55 DEG C for 0.5-2.0 hours to obtain pre-saccharified liquid; and adding the concentrated sugar solution into the pre-saccharified solution, filtering and concentrating to obtain the degreased coconut milk concentrated syrup. The prepared degreased coconut milk concentrated syrup is high in sensory score, natural, lasting and pure in sweet taste, free of rough feeling, rich and pure in flavor, free of peculiar smell, bright and full in color, free of precipitation, smooth in texture, free of granular feeling and popular with consumers, the production technology is simple, convenient, mild and environmentally friendly, and the degreased coconut milk concentrated syrup is suitable for industrial production.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to defatted coconut milk concentrated syrup and a preparation method and application thereof. Background Art

[0002] Coconut oil is the world's second largest woody oil, with an annual output of more than 3 million tons. Its processing technology is mainly divided into two categories: dry and wet processing: dry processing mostly uses dried coconut meat or coconut flakes as raw materials, while wet processing uses coconut milk after fresh coconut meat is squeezed as raw materials. Dry processing destroys the nutritional accompaniments such as polyphenols and vitamin E in coconut meat because it mostly uses high-temperature screw pressing, and the oil quality is slightly lower than that of wet processing. Wet processing includes multiple processes such as enzymolysis, freeze-thaw, and centrifugation. Among them, centrifugation is the most widely used and efficient method. The obtained oil retains the nutritional accompaniments in coconut meat to the greatest extent, and is usually called natural coconut oil (virgin coconut oil, VCO). However, in addition to producing coconut oil, the centrifugation process is also accompanied by the large-scale generation of by-products such as defatted coconut milk, which has not been fully utilized at present, not only wasting resources, but also having environmental pollution risks. In particular, defatted coconut milk has a high sugar content (above 10°Brix) and is a plant-based, pure and natural high-quality sugar source. Its development and utilization can not only increase the added value of the coconut oil industry, but also extend the coconut processing industry chain and promote industrial development.

[0003] Syrup is a high-concentration liquid made of sugar, which is widely used in the food industry. It can not only add sweetness to food, but also improve texture and taste. For example, when making sweets such as cakes, candies, ice cream, etc., syrup can be used as a sweetener to increase the sweetness of food and beverages; or in the baking process, syrup can help cakes stay moist, increase the lubricity of food, and make the taste richer and smoother. The preparation method of syrup is acid hydrolysis. After pretreatment, the raw materials are added with acid catalysts (such as hydrochloric acid, sulfuric acid, etc.), and the hydrolysis reaction is carried out under certain temperature and pressure conditions to promote the hydrolysis of starch molecules. After the hydrolysis reaction is completed, the reaction liquid needs to be neutralized to remove excess acid. The filtered syrup usually needs to be decolorized to remove pigments and impurities. The syrup after decolorization and ion exchange needs to be concentrated to increase its concentration and sweetness. However, inorganic acids usually have a strong conversion ability, resulting in poor flavor of the converted syrup and uncoordinated sour and sweet taste. The conditions of the enzymatic hydrolysis method are relatively mild, and it is not easy to cause the change of the flavor of the syrup, and thus it is widely used. Chinese patent CN109207537B discloses a maltose syrup production process, which involves liquefaction, saccharification, primary filtration and decolorization, secondary filtration and separation, mixed bed deodorization and evaporation concentration and other steps, and can simultaneously produce three types of starch sugar products, F55 high fructose syrup, F42 high fructose syrup and maltose syrup, but the operation is more complicated, and the above-mentioned saccharification method is used to filter and decolorize defatted coconut milk, and the obtained syrup flavor is poor, and if the decolorization is not filtered, the taste is mixed, and the sweet taste is not pure. Therefore, it is necessary to find a method suitable for preparing syrup with defatted coconut milk. Summary of the invention

[0004] In view of this, the purpose of the present invention is to provide a defatted coconut milk concentrated syrup and a preparation method and application thereof. The defatted coconut milk saccharification liquid is first obtained by enzyme hydrolysis, and the concentrated sugar liquid prepared by additionally adding defatted coconut milk in the sugar supplement stage can effectively solve the problems of poor flavor and impure sweetness of the defatted coconut milk concentrated syrup, simplify the process and improve the quality of the defatted coconut milk concentrated syrup.

[0005] The technical solution of the present invention is achieved in this way:

[0006] A method for preparing defatted coconut milk concentrated syrup comprises the following steps:

[0007] S1 raw material: defatted coconut milk, a byproduct of producing coconut oil by centrifugation, is used as raw material;

[0008] S2 concentration: take the raw material defatted coconut milk, add 80-120U / g pectinase, and concentrate after enzymolysis to obtain concentrated sugar solution;

[0009] S3 saccharification: take the raw material defatted coconut milk, add pectinase 50-180U / g, glucoamylase 80-200U / g and pullulanase 1-5U / g, saccharify at 45-55°C for 0.5-2.0h to obtain pre-saccharified liquid; (steps S2 and S3 are in no particular order)

[0010] S4 sugar supplementation: adding the concentrated sugar solution of step S2 to the pre-saccharification solution, filtering and concentrating to obtain the defatted coconut milk concentrated syrup.

[0011] A further solution is that in step S3, 50-180 U / g of pectinase and 80-200 U / g of glucoamylase are first added, saccharification is carried out at 45-46° C. for 0.2-1 h, and then 1-5 U / g of pullulanase is added, and saccharification is carried out at 48-49° C. for 0.3-1 h.

[0012] A further solution is to first add 150-180 U / g of pectinase and 120-150 U / g of glucoamylase, saccharify at 45-46°C for 0.5-1 h, and then add 1-2 U / g of pullulanase, saccharify at 48-49°C for 0.5-1 h.

[0013] A further solution is that the volume-to-mass ratio of the pre-saccharified liquid to the concentrated sugar liquid is 15-25 L: 3-8 kg.

[0014] A further solution is that in step S1, the enzymatic hydrolysis temperature is 40-55° C. and the enzymatic hydrolysis time is 10-30 min.

[0015] A further solution is that in step S1, the defatted coconut milk after enzymatic hydrolysis is concentrated 8 to 12 times at 45 to 55°C.

[0016] A further solution is that in step S5, vacuum concentration is used to concentrate the product to a discharge concentration of 60% to 80%, and the vacuum concentration temperature is 45 to 55°C.

[0017] The invention provides defatted coconut milk concentrated syrup prepared by the preparation method.

[0018] The invention also provides a series of applications of the defatted coconut milk concentrated syrup in beverages, baking, brewing of various wines, and the like.

[0019] A further embodiment is that the defatted coconut milk concentrated syrup is used as a sugar source for culturing microorganisms.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The present invention uses defatted coconut milk, a byproduct of producing coconut oil by centrifugation, as a raw material, and the sugar content reaches more than 10 ° Brix. Pectinase and pullulanase are used to saccharify defatted coconut milk to prepare pre-saccharified liquid, and the concentrated sugar liquid prepared by vacuum concentration of defatted coconut milk is used for the sugar supplementation stage. The prepared defatted coconut milk concentrated syrup has a high sensory score, natural and lasting sweetness, pure, and no roughness, rich flavor, pure, no odor, bright and full color, no precipitation, silky texture, no granularity, and is loved by consumers. The preparation method of defatted coconut milk concentrated syrup provided by the present invention not only prepares syrup with good sensory senses, but also realizes full utilization of the byproduct of producing coconut oil by centrifugation, which is green and environmentally friendly.

[0022] In addition, the defatted coconut milk concentrated syrup prepared by the present invention has a higher sugar content, can be stored for a long time at room temperature, has a certain coconut flavor, is suitable for various foods such as snacks, beverages, fermented products, etc., and has expanded the processing types of defatted coconut milk high-value processing and utilization. The present invention creatively selects the defatted coconut milk produced by centrifugation as a byproduct of coconut oil, and the sugar content reaches more than 10 ° Brix as a raw material, and makes full use of the sugars of defatted coconut milk. The obtained defatted coconut milk concentrated syrup can be used as the production raw material of various foods, such as beverages, baking or brewing of wines, etc., with a wide range of applications and good application effects. Among them, defatted coconut milk concentrated syrup can replace glucose as a sugar source for culturing yeast, so as to achieve the effect of promoting yeast growth. The production method of defatted coconut milk concentrated syrup provided by the present invention is simple in process, mild and environmentally friendly, and is suitable for industrial production. DETAILED DESCRIPTION

[0023] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0024] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0025] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0026] Example 1

[0027] (1) Raw materials: defatted coconut milk, a byproduct of producing coconut oil by centrifugation, is used as raw material, and the defatted coconut milk is divided into two parts for standby use; one part is used for sugar supplementation: 100 U / g pectinase is added to the defatted coconut milk, and after enzymolysis at 53-55° C. for 15 min, it is concentrated 8-12 times at 45-55° C. to obtain a concentrated sugar solution; the other part is used for saccharification and sugar production in the next step (2);

[0028] (2) Saccharification: first add 150 U / g pectinase and 120 U / g glucoamylase to the defatted coconut milk in step (1), saccharify at 45-46° C. for 1 h, then add 1 U / g pullulanase, saccharify at 48-49° C. for 1 h, to obtain a pre-saccharified liquid;

[0029] (3) Sugar supplementation: Take 20 L of pre-saccharified liquid, add 5 kg of concentrated sugar solution, heat to 40 °C and stir;

[0030] (4) Syrup: Filter and then vacuum concentrate at 45-55° C. to a discharge concentration of 60%-80% to obtain defatted coconut milk concentrated syrup.

[0031] Example 2

[0032] (1) Raw materials: defatted coconut milk, a byproduct of producing coconut oil by centrifugation, is used as raw material, and the defatted coconut milk is divided into two parts for standby use; one part is used for sugar supplementation: 100 U / g pectinase is added to the defatted coconut milk, and after enzymolysis at 53-55° C. for 15 min, it is concentrated 8-12 times at 45-55° C. to obtain a concentrated sugar solution; the other part is used for saccharification and sugar production in the next step (2);

[0033] (2) Saccharification: first add 180 U / g pectinase and 200 U / g glucoamylase to the defatted coconut milk in step (1), saccharify at 45-46° C. for 1 h, then add 1.5 U / g pullulanase, saccharify at 48-49° C. for 1 h, and obtain a pre-saccharified liquid;

[0034] (3) Sugar supplementation: Take 20 L of pre-saccharified liquid, add 5 kg of concentrated sugar solution, heat to 40 °C and stir;

[0035] (4) Syrup: Filter and then vacuum concentrate at 45-55° C. to a discharge concentration of 60%-80% to obtain defatted coconut milk concentrated syrup.

[0036] Example 3

[0037] (1) Raw materials: defatted coconut milk, a byproduct of producing coconut oil by centrifugation, is used as raw material, and the defatted coconut milk is divided into two parts for standby use; one part is used for sugar supplementation: 100 U / g pectinase is added to the defatted coconut milk, and after enzymolysis at 53-55° C. for 15 min, it is concentrated 8-12 times at 45-55° C. to obtain a concentrated sugar solution; the other part is used for saccharification and sugar production in the next step (2);

[0038] (2) Saccharification: adding 150 U / g pectinase, 120 U / g glucoamylase and 1 U / g pullulanase to the defatted coconut milk in step (1), and saccharifying at 48-49° C. for 2 h to obtain a pre-saccharified liquid;

[0039] (3) Sugar supplementation: Take 20 L of pre-saccharified liquid, add 5 kg of concentrated sugar solution, heat to 40 °C and stir;

[0040] (4) Syrup: Filter and then vacuum concentrate at 45-55° C. to a discharge concentration of 60%-80% to obtain defatted coconut milk concentrated syrup.

[0041] Example 4

[0042] (1) Raw materials: defatted coconut milk, a byproduct of producing coconut oil by centrifugation, is used as raw material, and the defatted coconut milk is divided into two parts for standby use; one part is used for sugar supplementation: 100 U / g pectinase is added to the defatted coconut milk, and after enzymolysis at 53-55° C. for 15 min, it is concentrated 8-12 times at 45-55° C. to obtain a concentrated sugar solution; the other part is used for saccharification and sugar production in the next step (2);

[0043] (2) Saccharification: first add 150 U / g pectinase and 120 U / g glucoamylase to the defatted coconut milk in step (1), saccharify at 45-46° C. for 1 h, then add 1 U / g pullulanase, saccharify at 48-49° C. for 1 h, to obtain a pre-saccharified liquid;

[0044] (3) Sugar supplementation: Take 20 L of pre-saccharified liquid, add 8 kg of concentrated sugar solution, heat to 40 °C and stir;

[0045] (4) Syrup: Filter and then vacuum concentrate at 45-55° C. to a discharge concentration of 60%-80% to obtain defatted coconut milk concentrated syrup.

[0046] Example 5

[0047] (1) Raw materials: defatted coconut milk, a byproduct of producing coconut oil by centrifugation, is used as raw material, and the defatted coconut milk is divided into two parts for standby use; one part is used for sugar supplementation: 100 U / g pectinase is added to the defatted coconut milk, and after enzymolysis at 53-55° C. for 15 min, it is concentrated 8-12 times at 45-55° C. to obtain a concentrated sugar solution; the other part is used for saccharification and sugar production in the next step (2);

[0048] (2) Saccharification: first add 150 U / g pectinase and 120 U / g glucoamylase to the defatted coconut milk in step (1), saccharify at 45-46° C. for 0.5 h, then add 1 U / g pullulanase, saccharify at 48-49° C. for 0.5 h, and obtain a pre-saccharified liquid;

[0049] (3) Sugar supplementation: Take 20 L of pre-saccharified liquid, add 5 kg of concentrated sugar solution, heat to 40 °C and stir;

[0050] (4) Syrup: Filter and then vacuum concentrate at 45-55° C. to a discharge concentration of 60%-80% to obtain defatted coconut milk concentrated syrup.

[0051] Comparative Example 1

[0052] (1) Raw material: using defatted coconut milk, a byproduct of producing coconut oil by centrifugation, as raw material;

[0053] (2) Saccharification: first add 150 U / g pectinase and 120 U / g glucoamylase to the defatted coconut milk in step (1), saccharify at 45-46° C. for 1 h, then add 1 U / g pullulanase, saccharify at 48-49° C. for 1 h, to obtain a pre-saccharified liquid;

[0054] (3) Sugar supplementation: Take 20 L of pre-saccharified liquid, add 5 kg of white sugar, heat to 40 ° C and stir;

[0055] (4) Syrup: Filter and then concentrate to a discharge concentration of 60% to 80% to obtain defatted coconut milk concentrated syrup.

[0056] Comparative Example 2

[0057] The defatted coconut milk, a byproduct of producing coconut oil by centrifugation, is collected as a raw material, 100 U / g of pectinase is added to the defatted coconut milk, enzymolyzed at 53-55° C. for 15 min, and then concentrated by 10-12 times at 45-55° C. to obtain a concentrated syrup.

[0058] Test Example 1

[0059] 18 senior personnel with experience in sensory evaluation were selected to form a sensory evaluation team to perform sensory scoring on the defatted coconut milk concentrated syrup prepared by the present invention, and the four indicators of taste, flavor, appearance and texture were evaluated (refer to the sensory evaluation table in Table 1 for scoring). The larger the score, the better the sensory index of the finished product and the better the product performance.

[0060] Table 1 Sensory scoring standards for concentrated syrup

[0061]

[0062]

[0063] The sensory evaluation results are shown in Table 2:

[0064] Table 2 Sensory evaluation results of defatted coconut milk concentrated syrup

[0065]

[0066] As shown in Table 2, the sensory evaluation of the defatted coconut milk concentrated syrup prepared in Examples 1 to 4 is relatively high, ranging from 88 to 94 points. In terms of the taste of the defatted coconut milk concentrated syrup, the sweetness is natural, lasting, pure, and without a sense of roughness. In terms of flavor, it is rich, pure, and has no peculiar smell. In terms of appearance, the color is bright and full, without precipitation. In terms of texture, it is a uniform fluid with a silky texture and no granularity. In addition, Example 5 uses a high concentration of concentrated sugar liquid for sugar supplementation, and the color changes slightly, but overall it is not much different from the sensory evaluation of Example 1. Compared with Comparative Example 1, white sugar is added to the sugar supplementation, making the sweetness in the finished product too prominent and the taste uncoordinated; compared with Comparative Example 2, the coconut milk is directly concentrated, the flavor is not prominent, there is a problem of blandness, the appearance is light yellow and dark, and the score is low.

[0067] Test Example 2

[0068] Sucrose was selected as a standard substance, and the full score of sucrose sweetness was set to 100 points. The sweetness of the defatted coconut milk concentrated syrup prepared by the present invention was scored according to the standard substance. The results are shown in Table 3.

[0069] Table 3 Sweetness results of defatted coconut milk concentrated syrup

[0070]

[0071]

[0072] As shown in Table 3, the sweetness scores of the defatted coconut milk concentrated syrups prepared in Examples 1 to 4 are between 60 and 67, indicating that the defatted coconut milk concentrated syrups have good sweetness and outstanding flavor, and are suitable for various foods such as snacks, beverages, fermented products, etc.

[0073] Test Example 3

[0074] Take the defatted coconut milk concentrated syrup of Example 1, adjust the sugar content to 26°Brix, take 20g of defatted coconut milk concentrated syrup and put it into a sterile conical flask, add 10g of yeast extract, stir to dissolve the culture medium, measure the pH value to be 5.73, add activated Angel yeast, and culture at 30°C and 180r / min for 24h.

[0075] Take 2 mL of culture medium and add 98 mL of 0.85% sterile saline solution, mix well, and dilute 10 -1 ~10 -6 A total of 6 concentration gradients were used. The YPD solid plate coating method was used with a coating volume of 100 μL. The cells were cultured at 30°C for 48 h, and the growth of the colonies was observed and counted.

[0076] The defatted coconut milk concentrated syrup was replaced with an equal amount of glucose as a control group. The results are shown in Table 4 below.

[0077] Table 4 Yeast growth

[0078] Group log CFU / g Example 1 6.03 Control group 4.96

[0079] As shown in Table 4 above, when concentrated defatted coconut milk syrup is used to replace glucose as the sugar source for culturing yeast, more yeast is cultured, indicating that concentrated defatted coconut milk syrup helps promote the growth of yeast.

[0080] The above is a preferred embodiment of the present invention. It should be pointed out that a person skilled in the art can make several improvements and modifications without departing from the principle of the present invention. These improvements and modifications are also considered to be within the scope of protection of the present invention.

Claims

1. A method for preparing defatted coconut milk concentrated syrup, characterized in that: The following steps are involved: S1 raw material: defatted coconut milk, a byproduct of producing coconut oil by centrifugation, is used as raw material; S2 concentration: take the raw material defatted coconut milk, add 80-120U / g pectinase, and concentrate after enzymolysis to obtain concentrated sugar solution; S3 saccharification: take the raw material defatted coconut milk, add 50-180U / g pectinase, 80-200U / g glucoamylase and 1-5U / g pullulanase, saccharify at 45-55°C for 0.5-2.0h to obtain pre-saccharified liquid; S4 sugar supplementation: adding the concentrated sugar solution of step S2 to the pre-saccharification solution, filtering and concentrating to obtain the defatted coconut milk concentrated syrup.

2. The method for preparing defatted coconut milk concentrated syrup according to claim 1, characterized in that: Step S3 also includes first adding 50-180 U / g of pectinase and 80-200 U / g of glucoamylase, saccharifying at 45-46° C. for 0.2-1 h, and then adding 1-5 U / g of pullulanase, saccharifying at 48-49° C. for 0.3-1 h.

3. The method for preparing defatted coconut milk concentrated syrup according to claim 2, characterized in that: First add pectinase 150-180U / g and glucoamylase 120-150U / g, saccharify at 45-46°C for 0.5-1h, then add pullulanase 1-2U / g, saccharify at 48-49°C for 0.5-1h.

4. The method for preparing defatted coconut milk concentrated syrup according to claim 1, characterized in that: The volume-to-mass ratio of the pre-saccharified liquid to the concentrated sugar liquid is 15-25 L: 3-8 kg.

5. The method for preparing defatted coconut milk concentrated syrup according to claim 1, characterized in that: In step S1, the temperature of enzymolysis is 40-55° C., and the time of enzymolysis is 10-30 min.

6. The method for preparing defatted coconut milk concentrated syrup according to claim 1, characterized in that: In step S1, the defatted coconut milk after enzymatic hydrolysis is concentrated 8 to 12 times at 45 to 55°C.

7. The method for preparing defatted coconut milk concentrated syrup according to claim 1, characterized in that: In step S4, vacuum concentration is used to concentrate the product to a discharge concentration of 60% to 80%, and the vacuum concentration temperature is 45 to 55°C.

8. The defatted coconut milk concentrated syrup prepared by the method for preparing defatted coconut milk concentrated syrup according to any one of claims 1 to 7.

9. The defatted coconut milk concentrated syrup according to claim 8 is used in beverages, baking and wine brewing.

10. The use according to claim 9, characterized in that: The defatted coconut milk concentrated syrup is used as a sugar source for culturing microorganisms.

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