Coconut milk product with high DHA content and preparation method thereof

Abstract

The invention relates to the technical field of food processing, in particular to a coconut milk product with high DHA content and a preparation method thereof. The coconut milk product comprises the following components in parts by weight: 10-60 parts of a DHA coconut milk mixture, 30-90 parts of water and 0.2-4 parts of an emulsifier, the DHA coconut milk mixture consists of coconut milk and DHA algae oil; the mass ratio of the coconut milk to the DHA algae oil is greater than or equal to 2.5: 1. In the research process, the coconut milk has excellent capability of carrying DHA algae oil, and the DHA coconut milk mixture can still ensure excellent stability under the condition that the content of the DHA algae oil is relatively high. The DHA coconut milk mixture provided by the invention can be applied to the preparation of various types of liquid products, and has better stability while giving more appropriate DHA content to the product.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a coconut milk product with high DHA content and a preparation method thereof. Background Art

[0002] DHA, the full name of which is docosahexaenoic acid, is a member of the fatty acid family and a long-chain polyunsaturated fatty acid of the Omega-3 series. It is commonly known as "brain gold" and has an important role and influence on human health. DHA is a major element for the growth and maintenance of nervous system cells and an important component of the brain and retina. Its content in the human cerebral cortex is as high as 20%, and its largest proportion in the retina is about 50%. It is related to a variety of functions such as cell membrane fluidity, permeability, enzyme activity and signal transduction. The lack of DHA in the body will affect the stability of the cell membrane and the transmission of neurotransmitters. DHA is crucial to the development of the human brain and the formation of vision. It has a significant effect on enhancing memory and thinking ability, improving intelligence, etc. At the same time, it has a great impact on metabolic regulation, cardiovascular and cerebrovascular diseases, immune function and Alzheimer's disease. DHA can be synthesized in the human body through linolenic acid, but the conversion rate is extremely low. The DHA required by the human body is mainly ingested through diet, and the main sources are fatty fish, algae, egg yolk, breast milk, etc. Among them, as a high-quality source of DHA, DHA algae oil has been approved as a nutritional enhancer and a nutrient supplement for health food raw materials. The expanded use of algae oil DHA in the field of health foods and adult health foods shows a broadening trend.

[0003] Because DHA contains 6 unsaturated double bonds, it is very easy to oxidize during processing and storage, which affects the product quality. At present, the main application areas of DHA algae oil are soft capsules / gel candies, solid beverages, milk powder and other products, but there are shortcomings such as the need to take extra rubber, add flavors or poor flavor, and inconvenience in eating. Liquid products have the characteristics of rich product types, convenient eating, and multiple consumption scenarios. If DHA can be used in more liquid products, the DHA application consumer market will be further expanded. However, because DHA algae oil is a fat and is insoluble in water, it needs to be emulsified in the water phase, and a stable emulsion system often has very high requirements for the formula and its process methods, otherwise DHA is more likely to be oxidized, produce fishy smell or rancidity. Therefore, DHA algae oil is rarely used in liquid products or the amount added is very low, so that the product cannot achieve the nutritional and health effects. Summary of the invention

[0004] In order to solve the problems existing in the prior art, the present invention provides a coconut milk product with a high DHA content.

[0005] In a first aspect, the present invention provides a composition consisting of coconut milk and DHA algae oil; The mass ratio of the coconut milk to the DHA algae oil is ≥2.5:1.

[0006] Furthermore, the mass ratio of the coconut milk to the DHA algae oil is ≥4:1.

[0007] Coconut milk is mainly made by squeezing coconut meat, and has unique flavor and excellent nutritional value. The present invention has found that coconut milk has a higher carrying capacity for DHA algae oil, and can also maintain higher stability without stratification under the condition of high DHA algae oil dosage, thus proposing a composition comprising only coconut milk and DHA algae oil. The composition has a higher content of DHA algae oil, and can be prepared into various coconut milk products or DHA supplement products.

[0008] In a second aspect, the present invention provides a coconut milk product and the composition of the coconut milk product.

[0009] Coconut milk is a high-concentration raw material with a very strong characteristic flavor. It is difficult for ordinary people to accept it if it is drunk directly, so coconut milk is usually used as a condiment for cooking or making drinks. In addition, because the content of various nutrients is very high, especially the total fat and coconut oil content is high, excessive consumption can cause stomach cold or indigestion. It is generally diluted and seasoned to make coconut milk / coconut juice before drinking. However, coconut milk will stratify if it is directly diluted and left to stand, affecting the drinking experience. Therefore, a certain amount of emulsifiers and stabilizers need to be added to prepare coconut milk products.

[0010] Furthermore, it also includes: an emulsifier; the emulsifier includes: one or more of sodium caseinate, mono- and diglycerol fatty acid esters, sucrose fatty acid esters, sodium octenyl succinate starch, citric acid fatty acid glyceride, polyglycerol fatty acid ester, phospholipids, lactic acid fatty acid glyceride, polyglycerol ricinoleate, diacetyl tartaric acid mono- and diglyceride or sodium stearoyl lactylate.

[0011] Furthermore, the emulsifier includes sodium caseinate and sucrose fatty acid ester.

[0012] Preferably, in terms of mass volume percentage, the sodium caseinate is 0.5-1%, and the sucrose fatty acid ester is 0.1-0.5%.

[0013] More preferably, the sodium caseinate is 0.5-1% and the sucrose fatty acid ester is 0.1-0.3% in terms of mass volume percentage.

[0014] The present invention uses sodium caseinate and sucrose fatty acid ester as emulsifiers. Experimental verification shows that for coconut milk products with high DHA algae oil loading, it is not possible to obtain a product with high stability by simply selecting the type of emulsifier or adjusting the amount of emulsifier. When sodium caseinate and sucrose fatty acid ester emulsifiers are used, a better emulsification effect can be achieved at a lower dosage, and the particle size of the prepared coconut milk product as a whole system is smaller, thereby increasing the mechanical stability and storage stability of the product.

[0015] As a preferred embodiment, the present invention provides a coconut milk product, comprising, by weight: 10-60 parts of the above composition, 30-90 parts of water and 0.2-4 parts of emulsifier.

[0016] Furthermore, in terms of mass percentage, the coconut milk has a fat content of more than 5% and a protein content of more than 0.8%; Preferably, the coconut milk has a fat content of more than 10% and a protein content of more than 1.2%; Further preferably, the coconut milk has a fat content of more than 20% and a protein content of more than 2.5%.

[0017] Furthermore, in terms of mass percentage, the coconut milk content in the coconut milk product is not less than 30%; further, the coconut milk content in the coconut milk product is 30-40%.

[0018] Furthermore, in terms of mass percentage, the DHA algae oil content in the coconut milk product is not less than 10%, and further, the DHA algae oil content in the coconut milk product is 10-20%.

[0019] The present invention has found that the fat content and protein content of coconut milk have a significant effect on the stability of the coconut milk products prepared from the above composition. For coconut milk products with a certain emulsifier, when the fat content and protein content of the coconut milk raw material used are low, the system becomes unstable. Therefore, the stability is best when the fat content of the coconut milk used is above 20% and the protein content is above 2.5%.

[0020] Furthermore, it also includes: one or more of fruit juice, fruit powder, nutritional enhancers, antioxidants, acidity regulators, sweeteners, preservatives, stabilizers, thickeners, edible flavors and fragrances or colorants.

[0021] Furthermore, the coconut milk product is one or more of coconut milk, coconut water, coffee or milk tea.

[0022] In a third aspect, the present invention provides a method for preparing the coconut milk product, comprising: Mixing coconut milk and DHA algae oil in a predetermined ratio, and uniformly shearing to obtain a DHA coconut milk mixture; mixing the DHA coconut milk mixture and the emulsifier in a predetermined ratio, and shearing and homogenizing; The shear homogenization includes: shearing at 6000-10000 rpm for 5-15 min, homogenizing at 20-40 MPa, and repeating for more than 2 times.

[0023] The present invention has the following beneficial effects: The present invention has found that coconut milk has a higher DHA algae oil loading, and the mixture of the two can achieve good stability even when the DHA algae oil content is high. Therefore, it can be used in the preparation of various coconut milk products (such as coconut milk).

[0024] The present invention further provides a coconut milk product prepared by mixing the aforementioned high DHA algae oil loading, which, after dilution, shows a phenomenon of stratification after standing for a long time. Therefore, the stability is improved by using specific emulsifier components (sodium caseinate and sucrose fatty acid esters). These two stabilities work synergistically to achieve a significantly higher stability effect at a lower dosage.

[0025] The coconut milk product finally improved by the present invention has both high DHA content and extremely high stability, and can meet the daily DHA supplementation needs of ordinary consumers while having a good flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0027] Figure 1 This is a layered diagram of coconut milk after dilution provided in Experimental Example 1 of the present invention. DETAILED DESCRIPTION

[0028] In order to make the purpose, technical solution and advantages of the present invention clearer, the technical solution of the present invention will be described clearly and completely below. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0029] The experimental methods involved in the following examples, unless otherwise mentioned, are all conventional methods in the art, for example, reference may be made to experimental manuals in the art, or the conditions recommended in the manufacturer's instructions.

[0030] Unless otherwise specified, the experimental materials and reagents involved in the following examples can be obtained from commercial sources.

[0031] Example 1 This example detects the maximum loading capacity of pure coconut milk for DHA algae oil, including the following process: 1. Experimental materials DHA algae oil: commercially available algae oil that complies with the relevant provisions and requirements of the industry standard "LS / T 3243-2015 DHA algae oil" and the New Food Ingredients Announcement (No. 3 of 2010), with a DHA content of 45%; Coconut milk: Commercially available coconut milk that meets the relevant requirements of the local standard "DB46 / T 107-2007 Coconut Milk".

[0032] 2. Experimental process (1) Sample preparation method Take pure coconut milk and DHA algae oil in different mass ratios respectively, mix them evenly, and shear them with a shearing machine at 7000rpm for 10min.

[0033] (2) Evaluation indicators Centrifugal stability (10000rpm, 10min), thermal (sterilization) stability (85℃, 30min), sensory evaluation after sterilization, and accelerated stability after 28d at 45℃.

[0034] 3. Experimental results The experimental results are shown in the following table: Table 1 Evaluation results of different ratios of coconut milk and DHA algae oil

[0035] As mentioned above, the fishy smell intensity is scored on a 7-point scale: no—0, somewhat—1, slight—2, moderate—3~4, heavy—5~6, very heavy—7. From the above results, it can be seen that from the perspective of encapsulation stability, the system is relatively stable when the ratio of coconut milk: DHA algae oil is greater than 2.5:1. More preferably, when the ratio of coconut milk: DHA algae oil is greater than 4:1, the sensory perception of the DHA coconut milk complex is better, the system is stable without stratification, and no floating oil precipitation.

[0036] The fat content of coconut milk in the above composition is 20%, and the protein content is 2.8%. When the fat content in coconut milk is 8% and the protein content is 1.0%, the experiment is repeated, and the effect is consistent. The ratio of coconut milk: DHA algae oil is greater than 4:1 and a stable system is still obtained, that is, different contents of total fat and total protein in coconut milk within a certain range do not affect its effect of carrying DHA algae oil.

[0037] Experimental Example 1 This experimental example uses different raw material formulas to prepare different groups of coconut milk products and conducts stability testing. The specific steps are as follows: 1. Coconut milk is a high-concentration raw material with a very strong characteristic flavor. It is difficult for ordinary people to accept it if it is drunk directly. Therefore, coconut milk is usually used as a condiment for cooking or making drinks. In addition, because the content of various nutrients is very high, especially the total fat and coconut oil content is high, excessive consumption can cause stomach cold or indigestion. It is generally diluted and seasoned to make coconut milk / coconut juice before drinking. However, coconut milk will separate into layers when it is diluted and left to stand (such as Figure 1 As shown), affecting the drinking experience, the coconut milk + DHA composition of the present invention will also show stratification after being diluted and left to stand for a long time.

[0038] In terms of mass percentage, the components of each experimental group provided by the present invention are as follows: Control group: coconut milk 7.5%, DHA algae oil 2.5%, water 90%.

[0039] Experimental group 1: coconut milk 10%, DHA algae oil 2%, mono- and di-glycerol fatty acid esters 0.5%, water 87.5%.

[0040] Experimental group 2: coconut milk 10%, DHA algae oil 5%, mono- and diglycerol fatty acid esters 0.3%, sucrose fatty acid esters 0.2%, water 84.5%.

[0041] Experimental group 3: coconut milk 10%, DHA algae oil 5%, sodium starch octenylsuccinate 0.5%, sucrose fatty acid ester 0.2%, water 84.3%.

[0042] Experimental group 4: coconut milk 10%, DHA algae oil 0.08%, sodium caseinate 0.3%, water 89.62%.

[0043] Experimental group 5: coconut milk 10%, DHA algae oil 2.5%, sodium caseinate 0.3%, water 87.2%.

[0044] Experimental group 6: coconut milk 20%, DHA algae oil 4%, sodium caseinate 0.5%, mono- and diglycerol fatty acid esters 0.2%, sucrose fatty acid esters 0.1%, water 75.2%.

[0045] Experimental group 7: coconut milk 9.5%, DHA algae oil 0.5%, polyglycerol fatty acid ester 0.5%, mono- and diglycerol fatty acid ester 0.2%, sucrose fatty acid ester 0.1%, water 89.2%.

[0046] Experimental group 8: coconut milk 40%, DHA algae oil 20%, sodium starch octenylsuccinate 0.8%, sucrose fatty acid ester 0.2%, water 69%.

[0047] Experimental group 9: coconut milk 40%, DHA algae oil 10%, sodium caseinate 0.8%, citric acid fatty acid glyceride 0.2%, water 49%.

[0048] Experimental group 10: coconut milk 40%, DHA algae oil 20%, sodium caseinate 0.5%, sucrose fatty acid ester 0.3%, water 39.2%.

[0049] Experimental group 11: coconut milk 30%, DHA algae oil 10%, sodium caseinate 1%, sucrose fatty acid ester 0.1%, water 58.9%.

[0050] Experimental group 12: coconut milk 40%, DHA algae oil 20%, sodium caseinate 3%, sucrose fatty acid ester 0.5%, mono- and di-glycerol fatty acid ester 0.5%, water 38.7%.

[0051] Experimental group 13: coconut milk 50%, DHA algae oil 10%, sodium caseinate 0.7%, sucrose fatty acid ester 0.5%, mono- and di-glycerol fatty acid ester 0.1%, water 38.7%.

[0052] Experimental group 14: coconut milk 40%, DHA algae oil 20%, sodium caseinate 0.6%, sucrose fatty acid ester 0.2%, phospholipids 0.05%, water 39.15%.

[0053] Experimental group 15: coconut milk 40%, DHA algae oil 20%, sodium caseinate 1.5%, water 38.5%.

[0054] Experimental group 16: coconut milk 40%, DHA algae oil 20%, sucrose fatty acid ester 0.5%, water 39.5% The coconut milk in the control group and experimental groups 1-16 had a fat content of 20% and a protein content of 2.8%.

[0055] Experimental group 17: coconut milk (fat content 15%, protein content 1.6%) 40%, DHA algae oil 20%, sodium caseinate 0.5%, sucrose fatty acid ester 0.3%, water 39.2%.

[0056] Experimental group 18: coconut milk (fat content 8%, protein content 1.0%) 40%, DHA algae oil 20%, sodium caseinate 0.5%, sucrose fatty acid ester 0.3%, water 39.2%.

[0057] 2. Preparation method The control group and each experimental group were prepared using the following method: Weigh a certain amount of emulsifier (sodium caseinate, mono- and di-glycerol fatty acid esters, sucrose fatty acid esters, polyglycerol fatty acid esters, sodium octenyl succinate starch and citric acid fatty acid glycerides in the experimental group, etc.) according to a preset ratio, dissolve or disperse by shearing with hot water, and then add the DHA coconut milk composition (the preparation method of the composition is the same as that of Example 1). Shear at 8000 rpm for 10 minutes and homogenize at 30 MPa for 2 times.

[0058] 3. Detection method (1) Static stability observation The products of the control group and experimental groups 1-18 were left to stand for observation. The control group and experimental group 1 flocculated and separated after homogenization, while experimental groups 2-3 separated and separated after a short period of standing. Experimental groups 4-18 did not separate, but the surfaces of experimental groups 15, 16, and 18 were slightly yellowed.

[0059] (2) Accelerated stability observation The samples of the above experimental groups 4-14 and 17 were prepared, and subjected to ultra-high temperature instantaneous sterilization (UHT) treatment and aseptic filling. The sterilization conditions were 136~140℃, 5s. The samples were placed in a constant temperature and humidity chamber with a temperature of 37±2℃ and a humidity of 75%±5%. Samples were taken according to the plan to observe the appearance of the samples and test the particle size.

[0060] Appearance: After 15, 30, 45, and 60 days of accelerated temperature at 37°C, the samples of experimental groups 4-14 were uniform, without stratification, floating oil, and no fishy smell. The sample of experimental group 17 had a slightly oily appearance after 60 days, and a fishy aftertaste of 1 point.

[0061] Particle size detection: After 60 days of acceleration, among the experimental groups with high coconut milk content (experimental groups 8-14), the particle size of experimental groups 10-11 was the smallest among all groups, with D90 of 0.628μm and 0.676μm, respectively, while the particle sizes of experimental groups 8, 9, 12-14 were 0.912μm, 0.863μm, 0.825μm, 0.804μm, and 0.796μm, respectively. Therefore, it can be seen that experimental groups 10-11 can continue to maintain longer stability while carrying higher DHA content.

[0062] The above experiments also show that the fat and protein content of coconut milk after dilution has a significant impact on stability. When the fat content in coconut milk is above 10% and the protein content is above 1.2%, it has no effect on the appearance of the directly made product. When the fat content in coconut milk is above 20% and the protein content is above 2.5%, it can show stable performance in the accelerated test.

[0063] In addition, it can be seen from this experimental example that after the coconut milk composition is diluted with water, its stability is not maintained by using more types of emulsifiers. It can be seen that the combination of sodium caseinate and sucrose fatty acid ester can maintain a smaller particle size after the accelerated test under the premise of less dosage, which is better than the case of adding or compounding mono-, di-glycerol fatty acid esters or phospholipids, even if the amount of emulsifier used in this group is higher.

[0064] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A composition, characterized in that It is composed of coconut milk and DHA algae oil; The mass ratio of the coconut milk to the DHA algae oil is ≥2.5:

1.

2. The composition according to claim 1, characterized in that The mass ratio of the coconut milk to the DHA algae oil is ≥4:

1.

3. A coconut milk product, characterized in that: The coconut milk product comprises the composition according to claim 1 or 2.

4. The coconut milk product according to claim 3, characterized in that: Also includes: Emulsifier; the emulsifier includes: one or more of sodium caseinate, mono- and diglycerol fatty acid esters, sucrose fatty acid esters, sodium octenyl succinate starch, citric acid fatty acid glyceride, polyglycerol fatty acid ester, phospholipids, lactic acid fatty acid glyceride, polyglycerol ricinoleate, diacetyl tartaric acid mono- and diglyceride or sodium stearoyl lactylate.

5. The coconut milk product according to claim 3, characterized in that: In parts by weight: 10 to 60 parts of the composition according to claim 1 or 2, 30 to 90 parts of water and 0.2 to 4 parts of an emulsifier.

6. The coconut milk product according to claim 5, characterized in that: The emulsifier includes sodium caseinate and sucrose fatty acid ester; Preferably, in terms of mass percentage, the sodium caseinate is 0.5-1%, and the sucrose fatty acid ester is 0.1-0.5%.

7. The coconut milk product according to any one of claims 3 to 6, characterized in that: In terms of mass percentage, the coconut milk has a fat content of more than 5% and a protein content of more than 0.8%; Preferably, the coconut milk has a fat content of more than 10% and a protein content of more than 1.2%; Further preferably, the coconut milk has a fat content of more than 20% and a protein content of more than 2.5%.

8. The coconut milk product according to any one of claims 3 to 6, characterized in that: Also includes: One or more of fruit juice, fruit powder, nutritional enhancers, antioxidants, acidity regulators, sweeteners, preservatives, stabilizers, thickeners, edible flavors or colorants.

9. The coconut milk product according to any one of claims 3 to 8, characterized in that: The coconut milk product is one or more of coconut milk, coconut water, coffee or milk tea.

10. The method for preparing the coconut milk product according to any one of claims 3 to 9, characterized in that: include: Mixing coconut milk and DHA algae oil in a predetermined ratio, and uniformly shearing to obtain a DHA coconut milk mixture; Mixing the DHA coconut milk mixture and the emulsifier in a predetermined ratio, and performing shearing homogenization; The shear homogenization includes: shearing at 6000-10000 rpm for 5-15 min, homogenizing at 20-40 MPa, and repeating for more than 2 times.

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