Preparation method of flavored coconut milk and product thereof

Abstract

The invention provides a preparation method of flavored coconut milk and a product thereof, and the preparation method comprises the following steps: mixing and dissolving coconut milk and sugar, adding an acidity regulator to adjust the pH value, and carrying out a Maillard reaction to obtain the flavored coconut milk, wherein the mass ratio of the coconut milk to the sugar is (8-12): 1, and the temperature of the Maillard reaction is 80-150 DEG C. The coconut milk beverage prepared by the method disclosed by the invention has strong and natural Maillard flavor, and is sufficient in roasted sweet flavor while keeping natural coconut fragrance; and the browning color is controlled within a reasonable range, so that the non-refreshing or burnt taste caused by excessive browning is avoided.

Description

Technical Field

[0001] The invention belongs to the technical field of food application, and particularly relates to a preparation method of flavored coconut milk and a product thereof. Background Art

[0002] The Maillard reaction, a carbonyl-amine reaction widely used in the food industry, has become increasingly prominent in its innovative value in the beverage field in recent years. Through the interaction between reducing sugars and amino acids or proteins, it gives beverages unique flavor and color. Among them, the Maillard reaction in coconut milk drinks can produce a unique roasted sweet aroma.

[0003] CN109907189A discloses a brown coconut milk beverage and its preparation method. The formula includes the following ingredients: 0-100 grams of white sugar, 0-133 grams of fructose syrup, 0-80 grams of glucose, 0-80 grams of crystalline fructose, 0-100 grams of ultra-high temperature sterilized coconut milk, 0-100 grams of pasteurized coconut milk, 5-12 grams of emulsifier, 0.2-1.5 grams of stabilizer, 0.2-2.0 grams of acidity regulator, 0-8 grams of coffee powder, 0-10 grams of malt extract powder, 0-2.0 grams of potassium chloride, 0-1.0 grams of baking soda, 0-1.0 grams of edible flavor, and the rest is water. It mainly provides the Maillard roasted flavor through the flavor, and provides the browning color through malt extract, coffee powder, etc., and has a low sense of reality.

[0004] CN117770343A discloses a method for preparing a brown coconut milk frozen product and a brown coconut milk frozen product, specifically comprising: dissolving a portion of coconut-derived raw materials and mixed sugars in water to obtain a mixed liquid; heating the mixed liquid and maintaining a constant temperature, and performing a browning reaction under ultraviolet irradiation to obtain a browning liquid; adding the remaining coconut-derived raw materials and optional other functional components to the browning liquid, mixing them evenly and adjusting the volume to obtain a semi-finished liquid; and sterilizing the semi-finished liquid. Ultraviolet irradiation is performed simultaneously with the heat treatment to achieve a slight browning. However, due to the weak penetrating power of ultraviolet irradiation, large-scale continuous production is limited.

[0005] Therefore, there is an urgent need to develop a method for preparing coconut milk that is independent of essence, suitable for large-scale continuous production, and can produce a strong and natural Maillard flavor. Summary of the Invention

[0006] In view of the shortcomings of the prior art, the object of the present invention is to provide a method for preparing flavored coconut milk and a product thereof. The coconut milk beverage prepared by the method of the present invention has a strong and natural Maillard flavor, retains the natural coconut aroma while having a full roasted sweet flavor, moderate browning color, and no burnt bitter taste.

[0007] In order to achieve the purpose of the invention, the present invention adopts the following technical solutions:

[0008] In a first aspect, the present invention provides a method for preparing flavored coconut milk, the method comprising:

[0009] Coconut milk and sugar are mixed and dissolved, an acidity regulator is added to adjust the pH value, and a Maillard reaction is performed to obtain the flavored coconut milk; wherein the mass ratio of the coconut milk to the sugar is (8-12):1 (for example, it can be 8:1, 8.2:1, 9:1, 9.5:1, 10:1, 10.7:1, 11:1 or 12:1, etc.), and the temperature of the Maillard reaction is 80-150°C (for example, it can be 80°C, 80.2°C, 82°C, 82.5°C, 85°C, 87°C, 90°C, 93°C, 95°C, 98°C, 100°C, 110°C, 120°C, 130°C, 140°C or 150°C, etc.).

[0010] The coconut milk beverage prepared by the method of the present invention has a strong and natural Maillard flavor, retaining the natural coconut aroma while maintaining a rich, roasted sweet flavor. The browning color is controlled within a reasonable range, avoiding excessive browning that can result in a dull or burnt taste. The Maillard-flavored coconut milk prepared by the method of the present invention can be used alone or in combination with other beverages or baked goods, imparting a rich, mellow, and pure Maillard coconut flavor. The present invention regulates the pH value before the Maillard reaction, which can control the Maillard reaction in the coconut milk to proceed in a positive direction and reduce the generation of negative flavors.

[0011] After adjusting the pH value, the present invention can use a jacketed pot device, wherein the jacketed layer contains heat-conducting oil or steam to heat the feed liquid (i.e., a mixture of coconut milk, sugar and / or an acidity regulator), thereby achieving a heating treatment above the boiling point of the feed liquid. The feed liquid is concentrated into a toasted coconut paste state while browning, thereby enriching the reactants and producing a strong Maillard flavor and color.

[0012] The heating method of the present invention includes but is not limited to the above-mentioned sandwich pot heating method. Common methods that can achieve long-term heating of the inner wall of the container to the target temperature are applicable to the present invention.

[0013] Further preferably, the mass ratio of the coconut milk to the sugar is 10:1.

[0014] Preferably, the acidity regulator includes any one of sodium bicarbonate, sodium carbonate, sodium citrate, potassium citrate or sodium acetate, or a combination of at least two thereof.

[0015] The present invention regulates the pH value before the Maillard reaction, which can control the Maillard reaction in coconut milk to proceed in a positive direction and reduce the generation of negative flavors. Acidity regulators that are either acidic or alkaline in aqueous solution are suitable for use in the present invention. Furthermore, the choice of acidity regulator has a certain impact on the Maillard flavor and the degree of browning. Alkaline acidity regulators such as sodium bicarbonate and sodium carbonate can produce a more excellent flavor effect when used for pH regulation. For example, pre-adjusting the pH to approximately 7 using sodium bicarbonate before heat-treating the coconut milk can accelerate the Maillard reaction in the coconut milk.

[0016] Preferably, the acidity regulator adjusts the pH value to 6-9, for example, 6, 6.2, 6.5, 6.7, 7, 7.3, 7.5, 7.8, 8, 8.5 or 9.

[0017] Other specific point values ​​within the above numerical ranges can be selected and will not be described in detail here.

[0018] The Maillard reaction of the present invention has a good forward reaction process within the pH range of 6 to 9. When the pH value is lower than 6, the state of the coconut milk changes, for example, the coconut milk will flocculent. When the pH value is higher than 9, the alkalinity is too strong, resulting in a poor taste.

[0019] Preferably, the Maillard reaction time is 2 to 6 hours, for example, 2 hours, 2.2 hours, 2.5 hours, 2.7 hours, 3 hours, 3.3 hours, 3.5 hours, 3.8 hours, 4 hours, 4.5 hours, 5 hours or 6 hours.

[0020] Preferably, the weight percentage of protein in the coconut milk is not less than 1.5%, for example, it can be 1.5%, 2%, 3%, 5%, 6.5%, 8% or 10%, etc. The protein content can be adjusted according to taste requirements. Increasing the protein content in the coconut milk can prepare high-protein flavored coconut milk.

[0021] Preferably, the weight percentage of fat in the coconut milk is not less than 15%, for example, it can be 15%, 16.4%, 18%, 20%, 22%, 23.5%, 25%, 28%, 30%, 35.5% or 40%; further preferably, the weight percentage of fat in the coconut milk is 25-30%, for example, it can be 25%, 25.1%, 25.3%, 25.5%, 25.8%, 26%, 26.2%, 26.4%, 26.5%, 26.6%, 27%, 27.4%, 27.5%, 28%, 28.5%, 28.8%, 29%, 29.5%, 29.9% or 30%, etc. A fat content of 25-30% has a better taste.

[0022] Preferably, the mass ratio of protein, fat and carbohydrates in the coconut milk is (2-5):(25-35):(5-10), more preferably 3:30:7.

[0023] The specific point values ​​in (2-5) can be 2, 2.2, 2.5, 2.8, 3, 3.2, 3.5, 3.8, 4, 4.2, 4.5, 4.8 or 5, etc.

[0024] The specific point values ​​in (25-35) can be 25, 26, 26.4, 27, 28, 28.5, 29, 29.1, 30, 31, 31.6, 32, 33, 34, 34.8 or 35, etc.

[0025] The specific point values ​​in (5-10) can be 5, 5.1, 5.3, 5.4, 5.6, 5.8, 5.9, 6, 6.5, 7, 7.4, 7.9, 8, 8.3, 8.5, 8.9, 9, 9.5 or 10, etc.

[0026] Other specific point values ​​within the above numerical ranges can be selected and will not be described in detail here.

[0027] Preferably, the sugar comprises any one or a combination of at least two of glucose, xylose, arabinose, galactose, mannose, sucrose, fructose syrup, trehalose, cellobiose, maltose, fructose, lactose, caramelized sucrose or ribose.

[0028] The coconut milk of the present invention can undergo Maillard reaction with various sugars to prepare a coconut milk beverage with a rich taste.

[0029] Preferably, the preparation method of the caramelized sucrose comprises: heating sucrose until it melts, and adding water after the color becomes darker to obtain the caramelized sucrose.

[0030] Preferably, the heating temperature is 150-200°C, for example, 150°C, 152°C, 160°C, 165°C, 170°C, 177°C, 180°C, 190°C or 200°C.

[0031] Preferably, the process of heating the sucrose to melt includes adding water or not adding water.

[0032] For example, mix 1000g of sucrose and 500g of boiling water, heat the mixture in a double-layer pot at 175°C, stir the mixture until it dissolves, stop stirring, wait for about 40 minutes until dense bubbles appear, hold for 5 minutes until the color darkens and the bubbles begin to decrease, then add 1L of warm water to obtain caramelized sucrose. Alternatively, slowly heat 1000g of white sugar (without adding water) until it melts, maintain the temperature at 160-200°C until the white sugar turns brown, then add 1L of warm water to obtain caramelized sucrose.

[0033] The caramelized sucrose preparation methods of the present invention include but are not limited to the above-mentioned preparation methods. Caramelized sucrose prepared by common methods in the art is applicable to the present invention. The caramelized sucrose of the present invention can be used as a raw material for the Maillard reaction and can also provide a natural caramelized sweet flavor.

[0034] After adjusting the pH value, the present invention can use a double-layer pot device to heat-treat coconut milk at a temperature higher than the boiling point of the feed liquid. When combined with caramelized sucrose, a heat-treated state similar to frying can be formed. A strong and natural Maillard flavor and roasted sweet flavor can be produced without using any flavor, while avoiding an excessively strong burnt bitter taste.

[0035] Preferably, the sugars include glucose, xylose and arabinose.

[0036] The present invention creatively uses glucose, xylose and arabinose for the Maillard reaction of coconut milk. The three sugars synergistically undergo carbonyl-amine reaction, which can expose more active carbonyl sites, positively promote the occurrence of the Maillard reaction, and give the beverage a mellow and rich Maillard coconut flavor.

[0037] Preferably, the mass ratio of glucose, xylose and arabinose is (4-8):(1-3):(1-3).

[0038] The specific point values ​​in (4-8) can be 4, 4.2, 4.5, 4.8, 5, 5.1, 5.3, 5.5, 5.9, 6, 6.4, 6.5, 7, 7.5, 7.6, 7.8 or 8, etc.

[0039] The specific point values ​​in the first one (1 to 3) can be 1, 1.2, 1.3, 1.4, 1.6, 1.8, 2, 2.2, 2.4, 2.5, 2.6, 2.8, 2.9 or 3, etc.

[0040] The specific point values ​​in the second one (1 to 3) can be 1, 1.1, 1.2, 1.4, 1.5, 1.6, 1.8, 2, 2.2, 2.3, 2.4, 2.6, 2.7, 2.8 or 3, etc.

[0041] Other specific point values ​​within the above numerical ranges can be selected and will not be described in detail here.

[0042] Preferably, the Maillard reaction comprises:

[0043] Step 1, adding an acidity regulator to adjust the pH value to 6 to 9 (for example, 6, 6.2, 6.5, 6.7, 7, 7.3, 7.5, 7.8, 8, 8.5 or 9, etc.), and performing the first stage Maillard reaction;

[0044] In step 2, an acidity regulator is added to adjust the pH value to 6 to 9 (for example, 6, 6.2, 6.5, 6.7, 7, 7.3, 7.5, 7.8, 8, 8.5 or 9, etc.) to carry out the second stage Maillard reaction.

[0045] The present invention employs a two-stage reaction system to collaboratively control the progress of the Maillard reaction. The resulting coconut milk beverage exhibits a strong and natural Maillard flavor, retaining the natural coconut aroma while maintaining a rich, roasted, sweet flavor. Browning is controlled within a reasonable range to avoid excessive browning that can result in a dull or burnt taste. The Maillard-flavored coconut milk prepared by the present method can be used alone or in combination with other beverages or baked goods, imparting a rich, mellow, and pure Maillard coconut flavor. The present invention also regulates the pH value before the Maillard reaction, controlling the Maillard reaction in the coconut milk to proceed in a positive direction and reducing the generation of negative flavors.

[0046] The acidity regulators for the first-stage Maillard reaction and the second-stage Maillard reaction are interchangeable.

[0047] Preferably, the temperature of the first stage Maillard reaction is 80-95°C, for example, 80°C, 81°C, 81.5°C, 82°C, 83°C, 83.6°C, 84°C, 84.2°C, 85°C, 86°C, 87°C, 87.2°C, 88°C, 89°C, 90°C, 92°C or 95°C, etc.

[0048] Further preferably, the temperature of the first stage Maillard reaction is 85-90°C, for example, 85°C, 85.2°C, 85.5°C, 86°C, 86.1°C, 86.5°C, 87°C, 87.4°C, 87.5°C, 88°C, 88.5°C, 88.8°C, 89°C, 89.5°C or 90°C, etc.

[0049] Other specific point values ​​within the above numerical ranges can be selected and will not be described in detail here.

[0050] The Maillard reaction effect is better within the above preferred temperature range.

[0051] Preferably, the time of the first stage Maillard reaction is 0.5 to 1 h, for example, 0.5 h, 0.55 h, 0.58 h, 0.6 h, 0.62 h, 0.65 h, 0.7 h, 0.73 h, 0.75 h, 0.77 h, 0.8 h, 0.83 h, 0.85 h, 0.9 h, 0.95 h or 1 h.

[0052] Further preferably, the time of the first stage Maillard reaction is 0.8 to 1 h, for example, 0.8 h, 0.82 h, 0.83 h, 0.84 h, 0.86 h, 0.87 h, 0.88 h, 0.9 h, 0.91 h, 0.92 h, 0.94 h, 0.95 h, 0.96 h, 0.98 h or 1 h.

[0053] Other specific point values ​​within the above numerical ranges can be selected and will not be described in detail here.

[0054] The Maillard reaction effect is better within the above preferred time range.

[0055] Preferably, the temperature of the second stage Maillard reaction is 90-150°C, for example, it can be 90°C, 90.3h, 91°C, 91.5h, 92°C, 92.6h, 93°C, 93.7h, 94°C, 94.9h, 95°C, 96°C, 97°C, 97.6h, 98°C, 98.8h, 99°C, 100°C, 120°C or 150°C, etc.

[0056] Further preferably, the temperature of the second stage Maillard reaction is 90-95°C, for example, it can be 90°C, 90.2h, 90.5°C, 90.7h, 91°C, 91.3h, 91.5°C, 91.8h, 92°C, 92.4h, 92.5°C, 93°C, 93.1h, 93.5°C, 94°C, 94.5°C or 95°C, etc.

[0057] More preferably, the temperature of the second stage Maillard reaction is 95°C.

[0058] Other specific point values ​​within the above numerical ranges can be selected and will not be described in detail here.

[0059] The Maillard reaction effect is better within the above preferred temperature range.

[0060] Preferably, the temperature of the Maillard reaction in the second stage is achieved by at least one of the following heating methods: heating in a jacketed pot, heating with steam, or heating the inner wall of a container.

[0061] Preferably, the time of the second stage Maillard reaction is 1.5 to 5.5 h, for example, 1.5 h, 1.6 h, 1.8 h, 1.9 h, 2 h, 2.2 h, 2.5 h, 2.8 h, 3 h, 3.1 h, 3.5 h, 3.8 h, 3.9 h, 4 h, 5 h or 5.5 h.

[0062] More preferably, the second-stage Maillard reaction time is 1.5 to 2 hours, for example, 1.5 hours, 1.6 hours, 1.7 hours, 1.8 hours, 1.9 hours or 2 hours.

[0063] Other specific point values ​​within the above numerical ranges can be selected and will not be described in detail here.

[0064] The Maillard reaction effect is better within the above preferred time range.

[0065] Preferably, the pH value of the first-stage Maillard reaction is 6.5-7, for example, 6.5, 6.6, 6.7, 6.8, 6.9 or 7.

[0066] Preferably, the pH value of the second stage Maillard reaction is 7.2-7.8, for example, 7.2, 7.3, 7.4, 7.5, 7.6, 7.7 or 7.8.

[0067] Other specific point values ​​within the above numerical ranges can be selected and will not be described in detail here.

[0068] The Maillard reaction effect is better within the above preferred pH range.

[0069] The two-stage Maillard reaction in the present invention is carried out under different conditions. The product of the first-stage Maillard reaction, under the influence of the second-stage Maillard reaction conditions, further accelerates the exposure of the carbonylamine reaction active sites, accelerates the reaction process, and greatly enhances the Maillard flavor of coconut milk.

[0070] Preferably, the Maillard reaction is carried out under stirring.

[0071] The Maillard reaction of the present invention is carried out under stirring. The more uniform the stirring, the more complete the Maillard reaction and the better the taste.

[0072] Preferably, in step 2, a stabilizer is added after the second stage Maillard reaction is completed.

[0073] The present invention adds a stabilizer to prevent the coconut milk from stratifying. Common coconut milk beverage stabilizers are applicable to the present invention, such as emulsifying stabilizers.

[0074] Preferably, the stabilizer includes any one of mono- and diglycerol fatty acid esters, sodium stearoyl lactylate, sodium hexametaphosphate, sodium caseinate or sucrose fatty acid esters, or a combination of at least two thereof.

[0075] The above stabilizer is further preferred, wherein sodium caseinate can increase the protein content of the beverage.

[0076] Preferably, after the second stage Maillard reaction in step 2 is completed, a flavoring agent is added.

[0077] Preferably, the flavoring agent includes edible salt and / or granulated sugar.

[0078] The flavoring agents of the present invention include but are not limited to the above components and can be adjusted according to taste requirements.

[0079] In a second aspect, the present invention provides flavored coconut milk prepared by the preparation method according to the first aspect.

[0080] Compared with the prior art, the present invention has the following beneficial effects:

[0081] The coconut milk beverage prepared by the method of the present invention has a strong and natural Maillard flavor, retaining the natural coconut aroma while maintaining a rich, roasted sweet flavor. The browning color is controlled within a reasonable range, avoiding excessive browning that can result in a dull or burnt taste. The Maillard-flavored coconut milk prepared by the method of the present invention can be used alone or in combination with other beverages or baked goods, imparting a rich, mellow, and pure Maillard coconut flavor. The present invention regulates the pH value before the Maillard reaction, which can control the Maillard reaction in the coconut milk to proceed in a positive direction and reduce the generation of negative flavors. DETAILED DESCRIPTION

[0082] In order to further illustrate the technical means and effects adopted by the present invention, the technical solutions of the present invention are further described below in conjunction with the preferred embodiments of the present invention, but the present invention is not limited to the scope of the embodiments.

[0083] If no specific techniques or conditions are specified in the examples, the experiments were carried out according to the techniques or conditions described in the literature in the field or according to the product instructions. If no manufacturer is specified for the reagents or instruments used, they are all conventional products that can be purchased through regular channels.

[0084] The sources of materials used in the following specific embodiments are as follows:

[0085] Coconut milk was sourced from Zhejiang Fino Food Co., Ltd., mono- and diglycerides of fatty acids were sourced from Guangzhou Meichen Technology Industrial Co., Ltd., sodium stearoyl lactylate was sourced from Kerry Ingredients Trading Shanghai Co., Ltd., and sodium hexametaphosphate was sourced from Sichuan Huatang Jurui Biotechnology Co., Ltd.

[0086] Example 1

[0087] This embodiment provides a method for preparing flavored coconut milk, the preparation method comprising:

[0088] Step 1: 1000 g of coconut milk, 60 g of glucose, 20 g of xylose, and 20 g of arabinose were mixed and dissolved; the coconut milk contained 3% protein, 30% fat, and 7% carbohydrates by weight; sodium bicarbonate (preheated at 60° C.) was added to adjust the pH to 6.8, and a first-stage Maillard reaction was carried out at 89° C. for 0.9 h;

[0089] Step 2: Sodium bicarbonate was added to adjust the pH to 7.4, and the second stage Maillard reaction was carried out at 93°C for 1.8 hours.

[0090] Step 3: add 70g of mono- and diglycerol fatty acid esters, 3g of edible salt and 100g of white sugar, and add water to make the total system 4000g, homogenize, and pasteurize (85°C for 5s) to obtain the flavored coconut milk.

[0091] Example 2

[0092] This embodiment provides a method for preparing flavored coconut milk, the preparation method comprising:

[0093] Step 1: 800 g of coconut milk, 40 g of glucose, 30 g of xylose, and 30 g of arabinose were mixed and dissolved; the coconut milk contained 3% protein, 30% fat, and 7% carbohydrates by weight; sodium carbonate (preheated at 60° C.) was added to adjust the pH to 6.5, and a first-stage Maillard reaction was carried out at 90° C. for 0.8 h;

[0094] Step 2: Sodium carbonate was added to adjust the pH to 7.2, and the second stage Maillard reaction was carried out at 95°C for 1.5 hours;

[0095] Step 3: add 80 g of sodium stearoyl lactylate, 3 g of edible salt and 100 g of white sugar, and add water to make the total system 4000 g, homogenize, and pasteurize (85° C. for 5 seconds) to obtain the flavored coconut milk.

[0096] Example 3

[0097] This embodiment provides a method for preparing flavored coconut milk, the preparation method comprising:

[0098] Step 1: 1200 g of coconut milk, 80 g of glucose, 10 g of xylose, and 10 g of arabinose were mixed and dissolved; the coconut milk contained 3% protein, 30% fat, and 7% carbohydrates by weight; sodium bicarbonate (preheated at 60° C.) was added to adjust the pH to 7, and a first-stage Maillard reaction was carried out at 85° C. for 1 hour;

[0099] Step 2: Sodium bicarbonate was added to adjust the pH to 7.8, and the second stage Maillard reaction was carried out at 90°C for 2 hours;

[0100] Step 3: add 60 g of sodium hexametaphosphate, 3 g of edible salt and 100 g of white sugar, and add water to make the total system 4000 g, homogenize, and pasteurize (85° C. for 5 seconds) to obtain the flavored coconut milk.

[0101] Example 4

[0102] This embodiment provides a method for preparing flavored coconut milk, the preparation method comprising:

[0103] Step 1: 1000 g of coconut milk, 60 g of galactose, 20 g of mannose, and 20 g of ribose are mixed and dissolved; the coconut milk comprises 3% protein, 30% fat, and 7% carbohydrates by weight; sodium bicarbonate (preheated at 60° C.) is added to adjust the pH to 6, and a first-stage Maillard reaction is carried out at 89° C. for 0.9 h;

[0104] Step 2: Sodium bicarbonate was added to adjust the pH to 9, and the second stage Maillard reaction was carried out at 93°C for 1.8 hours;

[0105] Step 3: add 70g of mono- and diglycerol fatty acid esters, 3g of edible salt and 100g of white sugar, and add water to make the total system 4000g, homogenize, and pasteurize (85°C for 5s) to obtain the flavored coconut milk.

[0106] Example 5

[0107] This embodiment provides a method for preparing flavored coconut milk, the preparation method comprising:

[0108] Step 1: 1000 g of coconut milk, 60 g of sucrose, 20 g of trehalose, and 20 g of cellobiose were mixed and dissolved; the coconut milk contained 3% protein, 30% fat, and 7% carbohydrates by weight; sodium bicarbonate (preheated at 60° C.) was added to adjust the pH to 6.8, and a first-stage Maillard reaction was carried out at 80° C. for 0.9 h;

[0109] Step 2: Sodium bicarbonate was added to adjust the pH to 7.4, and the second stage Maillard reaction was carried out at 99°C for 1.8 hours.

[0110] Step 3: add 70g of mono- and diglycerol fatty acid esters, 3g of edible salt and 100g of white sugar, and add water to make the total system 4000g, homogenize, and pasteurize (85°C for 5s) to obtain the flavored coconut milk.

[0111] Example 6

[0112] This embodiment provides a method for preparing flavored coconut milk, the preparation method comprising:

[0113] Step 1: 1000 g coconut milk, 60 g glucose, 20 g sucrose, and 20 g fructose syrup are mixed and dissolved; the coconut milk comprises 3% protein, 30% fat, and 7% carbohydrates by weight; sodium bicarbonate (preheated at 60° C.) is added to adjust the pH to 6.8, and a first-stage Maillard reaction is carried out at 89° C. for 0.5 h;

[0114] Step 2: Sodium bicarbonate was added to adjust the pH to 7.4, and the second stage Maillard reaction was carried out at 93°C for 3 hours.

[0115] Step 3: add 70g of mono- and diglycerol fatty acid esters, 3g of edible salt and 100g of white sugar, and add water to make the total system 4000g, homogenize, and pasteurize (85°C for 5s) to obtain the flavored coconut milk.

[0116] Example 7

[0117] This embodiment provides a method for preparing flavored coconut milk, which differs from Example 1 only in that glucose is not added in step 1, and the reduced amount thereof is proportionally distributed to xylose and arabinose, and the remaining steps remain unchanged.

[0118] Example 8

[0119] This embodiment provides a method for preparing flavored coconut milk, which differs from Example 1 only in that xylose is not added in step 1, and the reduced amount thereof is proportionally distributed to glucose and arabinose, and the remaining steps remain unchanged.

[0120] Example 9

[0121] This embodiment provides a method for preparing flavored coconut milk, which differs from Example 1 only in that arabinose is not added in step 1, and the reduced amount thereof is proportionally distributed to glucose and xylose, and the remaining steps remain unchanged.

[0122] Example 10

[0123] This embodiment provides a method for preparing flavored coconut milk, which differs from Example 1 only in that in step 1, "60 g glucose, 20 g xylose, and 20 g arabinose" are replaced with "60 g maltose, 20 g fructose, and 20 g lactose", and the remaining steps remain unchanged.

[0124] Comparative Example 1

[0125] This comparative example provides a method for preparing flavored coconut milk, which comprises:

[0126] Step 1: 1000 g of coconut milk, 60 g of glucose, 20 g of xylose, and 20 g of arabinose were mixed and dissolved; the coconut milk contained 3% protein, 30% fat, and 7% carbohydrates by weight; sodium bicarbonate (preheated at 60° C.) was added to adjust the pH to 7.4, and a first-stage Maillard reaction was carried out at 93° C. for 1.8 hours;

[0127] Step 2: Sodium bicarbonate was added to adjust the pH to 6.8, and the second stage Maillard reaction was carried out at 89°C for 0.9h.

[0128] Step 3: add 70g of mono- and diglycerol fatty acid esters, 3g of edible salt and 100g of white sugar, and add water to make the total system 4000g, homogenize, and pasteurize (85°C for 5s) to obtain the flavored coconut milk.

[0129] Comparative Example 2

[0130] This comparative example provides a method for preparing flavored coconut milk, which comprises:

[0131] Step 1: 1000 g of coconut milk, 60 g of glucose, 20 g of xylose, and 20 g of arabinose were mixed and dissolved; the coconut milk contained 3% protein, 30% fat, and 7% carbohydrates by weight; sodium bicarbonate (preheated at 60° C.) was added to adjust the pH to 6.8, and a Maillard reaction was performed at 89° C. for 2.7 hours;

[0132] Step 2: add 70 g of mono- and diglycerol fatty acid esters, 3 g of edible salt and 100 g of white sugar, and add water to make the total system 4000 g, homogenize, and pasteurize (85° C. for 5 seconds) to obtain the flavored coconut milk.

[0133] Comparative Example 3

[0134] This comparative example provides a method for preparing flavored coconut milk, which comprises:

[0135] Step 1: 1000 g of coconut milk, 60 g of glucose, 20 g of xylose, and 20 g of arabinose were mixed and dissolved; the coconut milk contained 3% protein, 30% fat, and 7% carbohydrates by weight; sodium bicarbonate (preheated at 60° C.) was added to adjust the pH to 7.4, and a Maillard reaction was performed at 93° C. for 2.7 hours;

[0136] Step 2: add 70 g of mono- and diglycerol fatty acid esters, 3 g of edible salt and 100 g of white sugar, and add water to make the total system 4000 g, homogenize, and pasteurize (85° C. for 5 seconds) to obtain the flavored coconut milk.

[0137] Comparative Example 4

[0138] This comparative example provides a method for preparing flavored coconut milk, which comprises:

[0139] Step 1: 1000 g of coconut milk, 60 g of glucose, 20 g of xylose, and 20 g of arabinose are mixed and dissolved; the coconut milk comprises 3% protein, 30% fat, and 7% carbohydrates by weight; and a first-stage Maillard reaction is performed at 89° C. for 0.9 h.

[0140] Step 2: Perform the second stage Maillard reaction at 93°C for 1.8 hours. After the reaction is complete, add sodium bicarbonate (preheated at 60°C) to adjust the pH to 7.4.

[0141] Step 3: add 70g of mono- and diglycerol fatty acid esters, 3g of edible salt and 100g of white sugar, and add water to make the total system 4000g, homogenize, and pasteurize (85°C for 5s) to obtain the flavored coconut milk.

[0142] Test Example 1

[0143] Twenty panelists, trained in food sensory analysis and possessing basic taste recognition abilities, good sensory abilities, a normal appetite, good health, no oral or nasal infections, and no dentures or orthodontic appliances, were selected to perform a sensory evaluation and score the flavored coconut milk prepared in Examples 1-10 and Comparative Examples 1-4 in a clean, odor-free, professional sensory evaluation room. Three replicates were prepared for each sample, and each panelist evaluated each sample three times. Before each sample was evaluated, the mouth was cleaned with purified water at the same temperature. A minimum of 5 minutes was allowed between sample evaluations. The sensory score ranged from 0 to 5: higher scores indicate stronger Maillard flavor and a more roasted sweet flavor; lower scores indicate a more pronounced burnt bitterness and a poorer mouthfeel. The sensory scores for the final sample were averaged.

[0144] The test results are shown in Table 1. The coconut milk beverage prepared by the method of the present invention has a strong and natural Maillard flavor, retaining the natural coconut aroma while having a full roasted sweet flavor. Glucose, xylose, and arabinose synergistically undergo carbonyl-ammonia reactions, which can expose more active carbonyl sites and positively promote the occurrence of the Maillard reaction. The two-stage reaction synergistically enhances the Maillard flavor, and the coconut flavor of the beverage is mellow and rich. The present invention regulates the pH value before the Maillard reaction, which can control the Maillard reaction of the coconut milk to proceed in a positive direction and reduce the generation of negative flavors.

[0145] Table 1

[0146]

[0147]

[0148] Test Example 2

[0149] The color of the flavored coconut milk prepared in Examples 1 to 10 and Comparative Examples 1 to 4 was measured using a Tianrui photography light box (visual quality control). The samples were placed on a PVC white background inside the light box, allowing for image capture in a controlled, consistent, and standardized environment. Three replicates were taken using a standard photography light strip. The CIE 1976 L*a*b* (hereinafter referred to as CIELAB) color scale is a method for measuring color proposed by the International Commission on Illumination [CIE Technical Report, Colorimetry 2 nd [Edition, CIE 15.2-1986, corrected reprint 1996] The CIELAB color space is created by plotting the quantities L*, a*, and b* on rectangular coordinates. The L* coordinate of a target is the light intensity measured on a scale of 0 (black) to 100 (absolute white). The a* and b* coordinates do not have specific numerical limits. The parameter a* ranges from pure green (negative a*) to pure red (positive a*), while the parameter b* ranges from pure blue (negative b*) to pure yellow (positive b*). In the CIELAB color space, the color difference (ΔEab*) can be calculated as a single value that takes into account the difference in L*, a*, and b* values ​​between a coconut milk sample that has undergone the Maillard reaction and a coconut milk sample that has not undergone the Maillard reaction.

[0150]

[0151] The test results are shown in Table 2. The coconut milk beverage prepared by the method of the present invention has a good browning degree and a strong and natural Maillard flavor. Glucose, xylose, and arabinose synergistically undergo carbonyl-amine reactions, which can expose more active carbonyl sites and positively promote the occurrence of Maillard reaction and browning. The two-stage reaction synergistically enhances the Maillard flavor and browning degree. The present invention regulates the pH value before the Maillard reaction, which can control the Maillard reaction and browning degree of coconut milk to proceed in a positive direction and reduce the generation of negative flavors.

[0152] Table 2

[0153]

[0154]

[0155] The present invention uses the above-mentioned embodiments to illustrate the method for preparing a flavored coconut milk and the product thereof. However, the present invention is not limited to the above-mentioned embodiments, and it does not mean that the present invention must rely on the above-mentioned embodiments to be implemented. Those skilled in the art should understand that any improvements to the present invention, equivalent replacements of various raw materials in the product of the present invention, addition of auxiliary ingredients, and selection of specific methods, etc., fall within the scope of protection and disclosure of the present invention.

[0156] The preferred embodiments of the present invention are described in detail above. However, the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, various simple modifications can be made to the technical solution of the present invention, and these simple modifications all fall within the scope of protection of the present invention.

[0157] It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any appropriate manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

Claims

1. A method for preparing flavored coconut milk, characterized in that: The preparation method comprises: Coconut milk and sugar are mixed and dissolved, an acidity regulator is added to adjust the pH value, and a Maillard reaction is performed to obtain the flavored coconut milk; wherein the mass ratio of the coconut milk to the sugar is (8-12):1, and the temperature of the Maillard reaction is 80-150°C.

2. The preparation method according to claim 1, characterized in that The weight percentage of protein in the coconut milk is not less than 1.5%.

3. The preparation method according to claim 1 or 2, characterized in that The acidity regulator adjusts the pH value to 6-9.

4. The preparation method according to any one of claims 1 to 3, characterized in that The Maillard reaction time is 2 to 6 hours.

5. The preparation method according to any one of claims 1 to 4, characterized in that The Maillard reaction includes: Step 1: adding an acidity regulator to adjust the pH value to 6-9 and perform the first stage Maillard reaction; Step 2: adding an acidity regulator to adjust the pH value to 6-9 and carry out the second stage Maillard reaction.

6. The preparation method according to claim 5, characterized in that The temperature of the first stage Maillard reaction is 80-95°C.

7. The preparation method according to claim 5, characterized in that The time of the first stage Maillard reaction is 0.5 to 1 hour.

8. The preparation method according to claim 5, characterized in that The temperature of the second stage Maillard reaction is 90-150°C.

9. The preparation method according to claim 5, characterized in that The temperature of the Maillard reaction in the second stage is achieved by at least one of the following heating methods: heating in a jacketed pot, heating with steam, or heating the inner wall of a container.

10. The preparation method according to claim 5, characterized in that The second stage Maillard reaction lasts for 1.5 to 5.5 hours.

11. The preparation method according to claim 5, characterized in that After the second stage Maillard reaction in step 2 is completed, a stabilizer is added; And / or, after the second stage Maillard reaction in step 2 is completed, a flavoring agent is added.

12. The flavored coconut milk prepared by the preparation method according to any one of claims 1 to 11.

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