A speckled thick coconut milk and a preparation method thereof

Abstract

The present application relates to the technical field of food processing, and particularly relates to a speckled thick coconut milk and a preparation method thereof, wherein the speckled thick coconut milk comprises thick coconut milk, speckled extract, thickening agent, emulsifier and coconut water. The present application further provides a preparation method of the speckled thick coconut milk, which comprises the following steps: speckled low-temperature extraction, thick coconut milk preheating, ingredient mixing, twice homogenization, filling, sealing and sterilization. The method extracts speckled leaf components under low-temperature conditions, avoids the destruction of natural aroma substances by high temperature, maximally retains the natural flavor and fragrance of speckled leaves and the natural nutrition and antioxidant capacity, simultaneously selects low-fat thick coconut milk, and adjusts the taste by matching with quantitative coconut water, so that the coconut fragrance and the speckled fragrance are naturally coordinated, and the product is refreshing and not sticky. Then, the twice high-pressure homogenization process is adopted to construct a coconut protein-polymer compound stable system, greatly improves the system compatibility, effectively inhibits the particle sedimentation and fat stratification, and ensures that the product is color lasting and state stable within a 9-month shelf life.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a pandan thick coconut milk and its preparation method. Background Technology

[0002] Currently, most pandan thick coconut milk products on the market are made by simply mixing pandan powder with regular thick coconut milk, resulting in a relatively crude production process. The pandan powder is obtained through only high-temperature pulping, simple filtration to extract the active ingredients, and high-temperature drying. The flavor and color of the product rely heavily on artificial pigments and flavorings, and it also has a slightly bitter taste. Furthermore, existing pandan thick coconut milk products have the following significant defects: ① Severe flavor loss: The natural aromatic substances and chlorophyll in pandan are easily volatilized and degraded during high-temperature drying, resulting in a weak aroma that requires artificial flavorings to compensate for, lacking natural flavor; ② Poor system stability: Pandan plant fiber easily causes the thick coconut milk to separate and settle, and it is prone to producing flocculent matter during storage, while also easily darkening in color; ③ Low nutrient retention: Pandan polyphenols and antioxidant active substances are significantly lost due to heat, resulting in weak natural nutrition and antioxidant capacity; ④ Poor color stability: The finished product is prone to oxidative browning, and the green color gradually fades during the shelf life, affecting the product's appearance and sales period. Summary of the Invention

[0003] (a) Technical problems to be solved In view of the above-mentioned shortcomings and deficiencies of the prior art, the present invention provides a pandan thick coconut milk and its preparation method, which solves the technical problems of poor flavor, unpleasant taste, high nutrient loss, unstable color and easy browning, easy stratification of the system and precipitation in the prior art.

[0004] (II) Technical Solution To achieve the above objectives, the main technical solutions adopted by the present invention include: In a first aspect, embodiments of the present invention provide a pandan thick coconut milk, which, by weight, comprises 60-80 parts thick coconut milk, 10-20 parts pandan extract, 0.1-0.2 parts thickener, 0.05-0.1 parts emulsifier, 8-10 parts coconut water, and the remainder water to make up to 100 parts.

[0005] The pandan thick coconut milk as described above, preferably, contains 65-78 parts thick coconut milk, 15-18 parts pandan extract, 0.12-0.15 parts thickener, 0.05-0.08 parts emulsifier, and 9 parts coconut water, with the remainder made up to 100 parts by water.

[0006] More preferably, by weight, the thick coconut milk comprises 78 parts, pandan extract 10 parts, thickener 0.10 parts, emulsifier 0.1 parts, and coconut water 8 parts, with the remainder made up to 100 parts by water.

[0007] Preferably, the thick coconut milk described above has a fat content of 4-7%, a total solids content of 12%-15%, a protein content ≥1.2%, and a pH of 6.0-7.5; the coconut water has a soluble solids content of 6-12°Brix, a pH of 4.8-6.0, a total sugar content of 5-9g / 100mL, and is a clear micro-emulsion without fruit pulp sediment.

[0008] The pandan thick coconut milk as described above, preferably, is prepared by the following method: mixing pandan leaves with 4 to 6 times their mass of water, extracting at a temperature of 40 to 50°C, adding sodium citrate and modified polydextrose to the extract and stirring to remove bitterness, then sequentially coarsely filtering with a pore size of 20 to 100 μm and microfiltering with a pore size of 0.2 to 0.22 μm to obtain a clear pandan extract.

[0009] Furthermore, the extraction time is 20–30 min, the stirring debittering rate is 100–300 rpm, and the stirring debittering time is 12–15 min.

[0010] Furthermore, the amount of sodium citrate and modified polydextrose added is 0.3 to 0.5% of the mass of the extract, and the mass ratio of sodium citrate to modified polydextrose is 1:10 to 1:15.

[0011] In the pandan thick coconut milk described above, preferably, the thickener is one or more of pectin, xanthan gum, guar gum and gelatin, and the emulsifier is one or more of mono / diglyceride fatty acid esters, sucrose fatty acid esters, sodium stearoyl lactylate, Tween and Span.

[0012] Secondly, embodiments of the present invention provide a method for preparing pandan thick coconut milk as described above, which includes the following steps: S1. Preparation of Pandan Extract: Fresh pandan leaves are washed and chopped, then water is added for extraction. Sodium citrate and modified polydextrose are added and stirred to remove bitterness. Then, the mixture is subjected to fractional gradient microfiltration to obtain a clear pandan extract. S2. Thick coconut milk pretreatment: After pressing the coconut meat, centrifuge to separate it and obtain low-fat thick coconut milk with a fat content of 4-7%. Preheat it for later use. S3. Ingredient mixing: Add the prepared pandan extract, thickener, emulsifier, coconut water and water to the preheated thick coconut milk in sequence and stir until all the excipients are completely dissolved. S4. Homogenization: High-pressure homogenization twice, with temperature controlled at 80-85℃ throughout the process; S5. Filling, sealing, and sterilization: Filling, sealing, and sterilization produce the finished product, Pandan Thick Coconut Milk; The order of steps S1 and S2 is not important and can be adjusted as needed.

[0013] In the preparation method described above, preferably, in step S1, the pandan leaves and water are added at a mass ratio of 1:4 to 6, the extraction temperature is 40 to 50°C, and the extraction time is 20 to 30 minutes; after extraction, a crude pandan extract is obtained, which is rapidly cooled, and sodium citrate and modified polydextrose are added to the crude extract for compound stirring to remove bitterness; The segmented gradient microfiltration process involves first removing fiber residue through a 20–100 μm coarse filter, and then using a 0.2–0.22 μm modified ceramic membrane for low-temperature microfiltration to obtain a clear, variegated liquid.

[0014] Furthermore, the temperature is rapidly reduced to 10-15°C, and the amount of sodium citrate and modified polydextrose added is 0.3%-0.5% of the total mass of the pandan extract, with a mass ratio of sodium citrate to modified polydextrose of 1:10-1:15; the stirring debittering rate is 150-300 rpm, and the stirring debittering time is 12-15 min.

[0015] The preparation method described above, preferably, in step S2, includes the following steps: 1) Grind and press clean coconut meat with warm water at 40-50℃ at a mass ratio of 1:3-5, and then filter it through a two-stage filtration process of 50-80 mesh and 100-150 mesh to obtain crude coconut milk. Detect the initial fat mass fraction of the crude coconut milk. 2) Standardize the formulation according to the target fat content of the low-fat thick coconut milk product: when the fat content of the crude coconut milk is too high, add preheated defatted coconut milk or warm water to dilute it; when the fat content of the crude coconut milk is too low, add concentrated coconut meat puree to increase the fat content, and stir at low speed to mix well. 3) Take a portion of the coconut milk, heat it to 55-60℃, add sucrose fatty acid esters and dissolve them completely, then reflux it back to all the coconut milk and stir at 40-45℃ to pre-emulsify. 4) Keep the temperature at 45-50℃ and perform two high-pressure homogenization processes: the first time at a pressure of 30-32 MPa for 60-90 seconds; the second time at a pressure of 30-32 MPa for 60-90 seconds to shear and disperse the coconut fat spheres. 5) Take samples and retest the fat content. If the value is too high, add warm water; if it is too low, add concentrated coconut milk. Perform a second homogenization correction to obtain low-fat thick coconut milk with stable and controllable fat content.

[0016] Further, the amount of sucrose fatty acid ester added is 0.05% to 0.20% of the total coconut milk. More preferably, the amount of sucrose fatty acid ester added is 0.10% to 0.15% of the total coconut milk.

[0017] In the preparation method described above, preferably, in step S2, the preheating temperature is 50-60°C.

[0018] In the preparation method described above, preferably, in step S3, the raw materials, by mass, are: 60-80 parts thick coconut milk, 10-20 parts pandan extract, 0.1-0.2 parts thickener, 0.05-0.1 parts emulsifier, 8-10 parts coconut water, and the remainder water to make up to 100 parts.

[0019] In the preparation method described above, preferably, in step S4, the high-pressure homogenization pressure is 30-35 MPa, the homogenization time is 60-90 s, and the high-pressure homogenization is performed twice consecutively. The use of equal pressure and equal time dual-channel enhanced homogenization relies on the superposition of two consecutive high-intensity shearing processes to improve emulsification uniformity and reduce fat globule size.

[0020] In the preparation method described above, preferably, in step S5, the sterilization temperature is 115-120°C and the time is 30-45 minutes.

[0021] (III) Beneficial Effects The beneficial effects of this invention are: This invention provides a method for preparing pandan thick coconut milk. It employs low-temperature extraction to avoid the destruction of natural aroma substances by high temperatures, and undergoes a debittering treatment to maximize the preservation of the original pandan aroma. Simultaneously, it uses 4%–7% low-fat thick coconut milk, blended with a measured amount of coconut water to harmonize the taste, resulting in a natural and harmonious fusion of coconut and pandan aromas, with a refreshing and non-greasy mouthfeel. A 200-mesh fine filtration process removes coarse plant fibers, followed by two high-pressure homogenization processes to construct a coconut protein-polysaccharide complex stable system. This forms a dense, hydrated protective film on the surface of fat particles and plant active ingredients, significantly improving system compatibility, effectively inhibiting particle sedimentation and fat stratification, and ensuring product stability within a 9-month shelf life. The low-temperature extraction process used in this invention effectively reduces the decomposition and loss of heat-sensitive nutrients, increasing the polyphenol retention rate to 93.1%, maximizing the preservation of the raw material's natural nutrients and antioxidant capacity, enhancing the product's health value, and reducing chlorophyll oxidation. The complex stable system isolates oxygen and slows down oxidation reactions, ensuring the product's natural bright green color remains stable for a long time, effectively extending the product's appearance and quality cycle. Detailed Implementation

[0022] The present invention proposes a method for preparing pandan thick coconut milk, which includes: (1) using low-temperature extraction of effective components from fresh pandan leaves, breaking the cell walls of pandan leaves at a low temperature of 40-50℃ to efficiently dissolve chlorophyll, natural aroma, and polyphenols, avoiding degradation of heat-sensitive components caused by high temperature, and using sodium citrate and modified polydextrose for compound debittering to solve the problem of unstable flavor and color in the existing technology; (2) constructing coconut protein The polysaccharide complex stable system uses thick coconut milk, combined with thickeners and emulsifiers for formulation. Through homogenization and emulsification, it inhibits fat from rising and pandan fiber from settling, thus solving the stability defects of thick coconut milk that is prone to layering and sedimentation. (3) The raw material ratio is precisely limited. The fat content of the thick coconut milk formula is used to balance the coconut aroma and pandan aroma, optimize the taste, and adapt to multiple application scenarios.

[0023] Extensive experimental research has proven that this invention, using sodium citrate and modified polydextrose to debitter pandan leaf extract, achieves thorough debittering, a smooth taste, and system stability, demonstrating good results. The modified polydextrose complexes with flavonoids and tannins in pandan that cause bitterness, forming large molecular complexes. It also clarifies and stabilizes the colloid, reducing turbidity and precipitation. Sodium citrate blocks bitter taste receptors on the taste buds, chelates metal ions to weaken the release of bitterness, improves the taste, neutralizes some organic acids, enhances flavor smoothness, and enhances the debittering effect. The preferred total amount of sodium citrate and modified polydextrose is 0.3% to 0.5% of the total mass of pandan extract. Within this range, it can effectively remove bitterness without causing abnormal taste or viscosity due to excessive addition. The preferred mass ratio of sodium citrate to modified polydextrose is 1:10 to 1:15. Within this range, the bitterness is significantly reduced without destroying the natural flavor. If the proportion of modified polydextrose is too low, the bitterness will not be sufficiently removed, and if it is too high, it will easily become sticky and have a greasy taste. Therefore, the preferred mass ratio of sodium citrate to modified polydextrose is 1:10 to 1:15.

[0024] This invention prevents fat separation, oil separation, and floating in the preparation of low-fat, thick coconut milk by adding sucrose fatty acid esters. The addition of sucrose fatty acid esters also interacts with milk proteins and fats, improving overall stability and preventing sedimentation and separation during shelf life. It reduces fat aggregation, resulting in a smoother, less greasy, and less rough texture, improving the overall taste and making the product smoother and richer. The preferred amount of sucrose fatty acid esters is 0.05% to 0.20% of the coconut milk mass. Excessive addition (above 0.2%) leads to an overly viscous system, a greasy taste, abnormal sweetness, excessive foaming, and affects subsequent homogenization and sterilization stability. Insufficient addition (below 0.05%) results in insufficient emulsification, easy fat aggregation, product separation, oil separation, and floating oil; inadequate pre-emulsification leads to instability after homogenization. The optimal amount of sucrose fatty acid esters is 0.10% to 0.15% of the total coconut milk mass.

[0025] This invention provides a process flow for making pandan thick coconut milk: raw material pretreatment → pandan extract → thick coconut milk preparation → ingredient mixing → homogenization → filling → sealing → sterilization → finished product. The specific preparation method includes: ① Pandan extract preparation: Fresh pandan leaves are washed and chopped, 5 times their weight of purified water is added, and after grinding, extraction is carried out at 45-50℃ for 25-30 minutes. Sodium citrate and modified polydextrose are added for debittering, followed by coarse filtration at 20-100μm, and then low-temperature microfiltration using a 0.2-0.22μm modified ceramic membrane to obtain a clear pandan extract. ② Thick coconut milk pretreatment: Coconut meat is pressed with water, crushed, ground and pressed, and centrifuged to prepare low-fat thick coconut milk with a fat content of 4-7%, total solids of 12%-15%, protein ≥1.2%, pH of 6.0-7.5, and moisture of 82%-88%. The milk is preheated to 55℃. ③ Ingredient Mixing: Add pandan extract, thickener, emulsifier, coconut water, and water to thick coconut milk in sequence and stir until completely dissolved; the physicochemical properties of the coconut water are as follows: soluble solids: 6-12°Brix, pH: 4.8-6.0, total sugar: 5-9g / 100mL, turbidity: clear and slightly milky, without fruit pulp sediment; fresh and sweet coconut aroma, without fermented alcoholic smell; total bacterial count ≤1000CFU / mL, pathogenic bacteria not detectable; no exogenous additives, no moldy impurities.

[0026] ④ Homogenization: Two homogenization processes at a pressure of 30-32 MPa, with the temperature controlled at 80-85℃ throughout; ⑤ Filling, sealing, and sterilization: Filling, sealing, and sterilization at 116℃ for 45 minutes to obtain the finished product, Pandan Thick Coconut Milk.

[0027] The pandan thick coconut milk obtained by the above preparation method has the following advantages: 1. Excellent flavor and color: The natural pandan aroma is rich and long-lasting, without any artificial flavor, and the bright green color is stable. It does not show obvious browning or fading after 9 months of storage at room temperature. 2. Significantly improved stability: After standing at room temperature, the product becomes uniform after shaking before use, without layering, sedimentation, or flocculent matter, thus solving the problem of easy layering and deterioration of existing products. 3. Refreshing and non-greasy taste: The precise control of the fat ratio of thick coconut milk, combined with the aroma of pandan, reduces the heavy and sticky feeling, making it smooth to drink and suitable for drinking habits; 4. Wide range of applications: With its rich coconut flavor and refreshing pandan aroma, it can be paired with diverse consumption scenarios such as milk tea, coffee, desserts, baking, and sauces. 5. Natural, healthy, and compliant: No artificial colors added, making it suitable for the high-end health beverage market; 6. Convenient and efficient to use: It can be used immediately after opening the can, without the need to make pandan juice separately, reducing the processing costs for stores and households.

[0028] To better explain the present invention, exemplary embodiments of the invention will be described in more detail below. While exemplary embodiments of the invention are shown below, it should be understood that the invention can be implemented in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that the invention can be understood more clearly and thoroughly, and that the full scope of the invention can be conveyed to those skilled in the art.

[0029] Unless otherwise specified, the technical means used in the following examples are conventional means well known to those skilled in the art. All experiments in the following examples used the same batch of fresh pandan leaves, low-fat thick coconut milk, coconut water, thickener, emulsifier, and purified water. The specifications and batches of the raw and auxiliary materials were completely consistent, eliminating interference from raw material differences. All raw materials were commercially available products; for example, modified polydextrose could be purchased from Henan Tailijie Biotechnology Co., Ltd.; sucrose fatty acid esters could be purchased from Liuzhou Aigefu Food Technology Co., Ltd.; and food-grade sodium citrate could be purchased from Shandong Yingxuan Industrial Co., Ltd. Experimental equipment included: a precision colorimeter, a high-speed centrifuge, a high-performance liquid chromatograph, a constant temperature storage chamber, and a two-stage high-pressure homogenizer. The sensory evaluation team consisted of 10 professional food tasters.

[0030] Example 1 This embodiment provides a pandan thick coconut milk, the raw materials of which are prepared in the following proportions by weight: 70 parts thick coconut milk, 15 parts pandan extract, 0.15 parts thickener (xanthan gum), 0.08 parts emulsifier (sodium stearoyl lactylate), 9 parts coconut water, and purified water to make up to 100 parts; wherein, the fat content in the thick coconut milk is controlled at 4%; the soluble solids of the coconut water are 6-12°Brix, the pH value is 4.8-6.0, the total sugar is 5-9g / 100mL, the turbidity is clear and slightly milky, without fruit pulp sediment, with a fresh and sweet coconut aroma, and no fermented alcoholic smell; the total bacterial count is ≤1000 CFU / mL, and pathogenic bacteria are not detectable; there are no exogenous additives and no moldy impurities.

[0031] The preparation method of pandan thick coconut milk includes the following steps: S1. Preparation of Pandan Extract: Fresh pandan leaves are washed, chopped, and then mixed with 5 times their weight of purified water. The mixture is crushed using a crusher and extracted at 45℃ for 25 min to obtain a crude extract. The cell walls of the pandan leaves are broken using a crusher to fully dissolve chlorophyll, natural aroma substances, and polyphenolic active ingredients. 0.03% (by weight of the crude extract) of food-grade sodium citrate and 0.3% (by weight of modified polydextrose) are added to the crude extract and stirred at low speed (200 rpm) for 12 min to perform debittering. The extract is first coarsely filtered through a 20 μm filter to remove fiber residue, and then microfiltered at low temperature using a 0.2 μm modified ceramic membrane to retain the complexed bitter macromolecular complex. After extraction, the extract is allowed to settle for 2 h. The bottom fiber precipitate is discarded, and the supernatant is used as the pandan extract. The bitterness is completely eliminated. The extract is then heated to 40℃ and kept warm for later use.

[0032] S2. Pretreatment of thick coconut milk: 1) Grind and press clean coconut meat with 45℃ warm water at a mass ratio of 1:5. Remove fiber residue by double filtration of 80 mesh and 100 mesh to obtain crude coconut milk. Detect the initial fat mass fraction of crude coconut milk according to the method for determining fat in food GB5009.6-2025. 2) Standardize the formulation according to the target fat content of the finished product: if the fat content is too high, add preheated defatted coconut milk or warm water to dilute it; if the fat content is too low, add concentrated coconut meat paste to increase the fat content, and stir at low speed to mix well. 3) Take a portion of the coconut milk and heat it to 55-60℃. Add sucrose fatty acid ester and dissolve it completely. Then, return it to all the coconut milk and stir at 40-45℃ for pre-emulsification. The amount of sucrose fatty acid ester added is 0.15% of the coconut milk mass. The stirring speed of the stirring tank is 300-400 rpm. Use a large tank and low speed to mix steadily, avoiding high-speed stirring to introduce a large number of air bubbles, preventing the coconut milk from foaming, causing later homogenization bubbles, and resulting in a weak taste in the finished product.

[0033] 4) Keep at 45-50℃ and perform two high-pressure homogenization processes. The first pressure is 32MPa and the second pressure is 32MPa, and the time is 60s each time to shear and disperse the coconut fat spheres. 5) Sampling was conducted according to GB5009.6-2025, which specifies the determination of fat in food. The fat content was retested. If the value was too high, warm water was added; if it was too low, concentrated coconut milk was added. The samples were homogenized twice to obtain low-fat thick coconut milk with a stable and controllable fat content of 4%.

[0034] The low-fat thick coconut milk obtained from the test has the following composition: fat: 4.0%, total solids: 12%, protein: 1.3%, pH: 6.0-7.5, and moisture: 88%.

[0035] S3. Ingredient Mixing: Add the prepared pandan extract, thickener, emulsifier, coconut water, and water to the preheated low-fat thick coconut milk in sequence, and continue stirring until all the excipients are completely dissolved and the system is initially mixed evenly.

[0036] S4. Two-stage homogenization: The mixture is subjected to two high-pressure homogenization processes, with a homogenization pressure of 32 MPa for both processes. The first homogenization time is 90 s and the second homogenization time is 60 s. The material temperature is controlled at 80-85℃ throughout the process to construct a stable coconut protein-polysaccharide complex system.

[0037] S5. Sterilization to obtain the finished product: After the material is filled and sealed, it is sterilized at 116°C for 45 min, and after cooling, the pandan thick coconut milk product of the present invention is obtained.

[0038] Example 2 This embodiment provides a pandan thick coconut milk, the raw material ratio by weight is as follows: 60 parts thick coconut milk, 20 parts pandan extract, 0.2 parts thickener (guar gum), 0.05 parts emulsifier (Tween-60), 10 parts coconut water, and purified water to make up to 100 parts; wherein the fat percentage of the thick coconut milk is controlled at 5%, the soluble solids of the coconut water is 6-12°Brix, the pH value is 4.8-6.0, the total sugar is 5-9g / 100mL, the turbidity is clear and slightly milky, there is no fruit pulp sediment, the aroma is fresh and sweet coconut, and there is no fermented wine smell; the total bacterial count is ≤1000 CFU / mL, and pathogenic bacteria are not detectable; there are no exogenous additives and no moldy impurities.

[0039] The preparation method of pandan thick coconut milk includes the following steps: S1. Preparation of Pandan Low-Temperature Extract: Fresh pandan leaves are washed, chopped, and then mixed with 5 times their weight of purified water. The mixture is extracted at 45℃ for 30 min to gently break down the cell walls of the pandan leaves and fully dissolve chlorophyll, natural aroma substances, and polyphenolic active ingredients. 0.03% (by weight of the crude extract) of food-grade sodium citrate and 0.45% (by weight of modified polydextrose) are added to the crude extract and stirred at 150 rpm for 15 min for debittering. The extract is first coarsely filtered through a 20 μm filter to remove fiber residue, and then microfiltered at low temperature using a 0.2 μm modified ceramic membrane to retain the complexed bitter macromolecular complex. After extraction, the mixture is allowed to settle for 2 h. The bottom fiber precipitate is discarded, and the supernatant is used as the pandan extract, which completely eliminates bitterness. The extract is then heated to 40℃ and kept warm for later use.

[0040] S2. Thick Coconut Milk Pretreatment: Select mature fresh coconut meat, wash and crush it, then add 45℃ warm water at a material-to-liquid ratio of 1:4 for grinding and pressing. The mixture is then subjected to a double-stage filtration process using 80-mesh and 100-mesh filters to remove coarse fiber residue, yielding coarse coconut milk. The coarse coconut milk is then fed into a disc centrifuge at 6000 r / min and a material temperature of 25℃. The top layer of high-oil coconut cream is completely separated and discharged, while the middle aqueous phase of defatted coconut milk is collected. According to the determination method for fat in food (GB5009.6-2025), the initial fat content of the base material is approximately 3.3%. Referring to the target value of 5.0%, concentrated coconut meat paste is added, and the mixture is stirred at low speed. 0.10% of the coconut milk mass of sucrose fatty acid ester is added for pre-emulsification. The mixture is then homogenized twice under high pressure (32 MPa once and 32 MPa twice) according to GB standards. 5009.6-2025 The fat content was retested and fine-tuned to an accuracy of 5.0%, completing the preparation of low-fat thick coconut milk. The material was then preheated to 50℃ and kept warm for later use.

[0041] The low-fat, thick coconut milk contains 5.0% fat, 12.3% total solids, 1.2% protein, 6.0–7.5 pH, and 87.7% moisture.

[0042] S3. Ingredient Mixing: Add the prepared pandan extract, thickener, and emulsifier to the preheated thick coconut milk in sequence, and continue stirring until all the excipients are completely dissolved and the system is initially mixed evenly.

[0043] S4. Double Homogenization: The mixture undergoes double homogenization: a dual-stage, isobaric, and isochronous homogenization process. This relies on two consecutive, high-intensity shearing cycles to improve emulsification uniformity and reduce fat globule size. The first cycle is at 32 MPa for 90 seconds; the second cycle is also at 32 MPa for 90 seconds. The material temperature is maintained at 80°C throughout the process, creating a stable coconut protein-polysaccharide complex. The material undergoes instantaneous shearing as it flows through the homogenizing valve, with no additional dwell time between the two continuous passes.

[0044] S5. Sterilization to obtain the finished product: After the material is filled and sealed, it is sterilized at 116℃ for 45 min, and after cooling, the pandan thick coconut milk product of the present invention is obtained.

[0045] Example 3 This embodiment provides a pandan thick coconut milk, the raw material ratio by weight is as follows: 78 parts thick coconut milk, 10 parts pandan extract, 0.10 parts thickener (gelatin), 0.1 parts emulsifier (Span 60), 8 parts coconut water, and purified water to make up to 100 parts; wherein the fat content (by weight percentage) of the thick coconut milk is controlled at 6%, the soluble solids of the coconut water are 6-12°Brix, the pH value is 4.8-6.0, the total sugar is 5-9g / 100mL, the turbidity is clear and slightly milky, there is no fruit pulp sediment, the aroma is fresh and sweet coconut, and there is no fermented alcoholic smell; the total bacterial count is ≤1000 CFU / mL, and pathogenic bacteria are not detectable; there are no exogenous additives and no moldy impurities.

[0046] The preparation method of pandan thick coconut milk includes the following steps: S1. Preparation of Pandan Extract: Fresh pandan leaves are washed, chopped, and ground into a slurry with 4 times their weight of purified water. The extract is heated to 45 ℃ to fully dissolve chlorophyll, natural aroma substances, and polyphenol active ingredients. The extract is then rapidly cooled, and 0.033% sodium citrate and 0.463% modified polydextrose (by weight of the slurry) are added to the crude extract and stirred (200 rpm) for 15 min to remove bitterness. The extract is then passed through a 20-mesh coarse filter, a 100-mesh fine filter, and a 0.2 μm modified ceramic membrane for low-temperature microfiltration to obtain a clear and impurity-free pandan extract.

[0047] S2. Thick Coconut Milk Pretreatment: Select mature, fresh coconut meat, wash and crush it, then add 45℃ warm water at a material-to-liquid ratio of 1:4 for grinding and pressing. The mixture is then subjected to a double-stage filtration process using 80-mesh and 100-mesh filters to remove coarse fiber residue, yielding coarse coconut milk. Next, use a 0.2μm modified ceramic membrane for low-temperature microfiltration. The filtrate is then sent to a disc centrifuge at 6000 r / min and a material temperature of 25℃. The top layer of high-oil coconut cream is completely separated and discharged, while the middle aqueous phase of defatted coconut milk is collected. The initial fat content of the base material is approximately 3.3%. Referring to the target value of 6.0%, concentrated coconut meat pulp is added, and the mixture is stirred at low speed to obtain coconut milk. A portion of the coconut milk is heated to 55℃, and 0.12% (by weight of the coconut milk) of sucrose fatty acid ester is added and fully dissolved. This mixture is then refluxed to all the coconut milk and pre-emulsified under 45℃ stirring. The mixture undergoes two high-pressure homogenization processes: 32MPa / 60s and 32MPa / 60s, respectively. The final product is then processed according to GB standards. From 5009.6 to 2025, the fat content was retested and fine-tuned to an accurate 6.0%, completing the preparation of low-fat thick coconut milk. The materials were then preheated to 50°C and kept warm.

[0048] The low-fat thick coconut milk obtained from the test has the following composition: fat: 6.0%, total solids: 12.7%, protein: 1.5%, pH: 6.0-7.5, and moisture: 87.3%.

[0049] S3. Ingredient Mixing: Add the prepared pandan extract, thickener, emulsifier, coconut water, and water to the preheated thick coconut milk in sequence, and continue stirring until all the excipients are completely dissolved and the system is initially mixed evenly.

[0050] S4. Two-stage homogenization: The mixture undergoes two-stage homogenization: the mixture is homogenized in two stages using a high-pressure homogenizer, with the first stage at a pressure of 32 MPa for 65 seconds and the second stage at a pressure of 32 MPa for 65 seconds. The material temperature is controlled at 80℃ throughout the process to construct a stable coconut protein-polysaccharide complex system. The material is instantly sheared as it flows through the homogenizing valve, and there is no extra residence time between the two continuous material flows.

[0051] S5. Sterilization to obtain the finished product: After the material is filled and sealed, it is sterilized at 116℃ for 45 min, and after cooling, the pandan thick coconut milk product of the present invention is obtained.

[0052] Example 4 This invention can also be combined with natural herbal ingredients such as lemongrass. Based on the mature and stable system of this invention, a variety of compound flavor products can be developed to enrich the product portfolio.

[0053] Lemongrass compound preparation method: Fresh lemongrass was chopped and added to 5 times its volume of purified water at 45°C. The extract was extracted at 45°C for 30 minutes and then filtered twice to obtain lemongrass extract. Using 80 parts of pretreated thick coconut milk (4.0% fat content) as a base, 4 parts of pandan extract and 2 parts of vanilla leaf extract were added. After pre-emulsification by stirring at 50°C, the mixture was subjected to two high-pressure homogenization processes at a total pressure of 32 MPa to obtain lemongrass-pandan thick coconut milk. This product has a harmonious flavor and does not separate during long-term storage. The preparation methods for pandan (vanilla leaf) extract and lemongrass extract are as follows: 1. Preparation of pandan extract: Wash and chop fresh pandan leaves, add 5 times their weight of purified water at 45℃, and extract at a constant temperature of 45℃ for 30 minutes. Then, filter through an 80-mesh coarse filter and a 200-mesh fine filter for later use. 2. Preparation of lemongrass extract: Fresh lemongrass is chopped after removing old roots, and 5 times its weight of purified water at 45℃ is added. The mixture is then extracted at a constant temperature of 45℃ for 30 minutes. The extract is then filtered through an 80-mesh coarse filter and a 200-mesh fine filter to obtain lemongrass extract for later use.

[0054] Using 100 parts of pretreated thick coconut milk with a fat content of 4.0% prepared in Example 1 as a base, the emulsifier, thickener, and emulsifier addition amounts and ratios in Example 1 were used as in Example 1, with the addition of 4 parts of pandan extract and 2 parts of lemongrass extract. The system was heated to 40-45°C and stirred to complete the pre-emulsification. Then, the same high-pressure homogenizer was used for two consecutive homogenizations. The first homogenization pressure was 32 MPa and the homogenization time was 60-90 s. The second homogenization pressure was 32 MPa and the homogenization time was 60-90 s. The materials were continuously conveyed without interval between the two homogenizations, and finally, lemongrass and pandan thick coconut milk was obtained.

[0055] Comparative Example 1 The production process of pandan thick coconut milk adopts the mainstream production process currently on the market: pandan powder (available from Hainan Nanpai Industry Co., Ltd.) is directly and simply mixed with conventional thick coconut milk (market coconut milk). The pandan powder is obtained by adding water to pandan leaves, pulping at high temperature, simple coarse filtration to obtain raw material liquid, and drying at high temperature. Artificial flavorings, pandan flavoring and coloring are added during the production process. The entire process does not use low-temperature extraction process, double homogenization process, or coconut protein-polysaccharide complex stabilization system.

[0056] Process flow: Pandan powder + white sugar + thickener + emulsifier dry mixing → preheating thick coconut milk (50℃) and mixing to dissolve → adding artificial flavor and color, stirring to adjust color and flavor → single low-pressure homogenization (70℃, 14 MPa, single-stage homogenization 5s) → 100-mesh coarse filtration → filling and sealing → atmospheric pressure sterilization (92℃ constant temperature water bath for 15 min) → finished product. The formula is: 72 parts ordinary high-fat thick coconut milk, 1.2 parts pandan powder, 0.06 parts artificial pandan flavor, 0.02 parts edible green coloring, 0.18 parts thickener xanthan gum, 0.09 parts emulsifier monoglyceride fatty acid ester, 3.5 parts white sugar, and 22.95 parts purified water.

[0057] The products prepared in the above embodiments and comparative examples were tested immediately after preparation and after being stored continuously at room temperature (25°C, 60% relative humidity) for 9 months.

[0058] The following detection methods were used: Color detection was performed using a colorimeter to measure the color difference value ΔE of the sample. The smaller the ΔE value, the more stable the product color and the lower the degree of browning and fading. Color stability was determined using GB / T7921-2008 "Uniform Color Space and Color Difference Formula" (GB / T 7921-2008) to judge the amount of color change before and after 9 months of storage. System stability detection: The sample was placed in a centrifuge and centrifuged at 3000 r / min for 15 min, and the sample sedimentation rate was calculated. At the same time, the layering, sedimentation, flocculent matter, and fat floating of the sample were observed after 9 months of storage at room temperature. Nutritional indicators were detected using high performance liquid chromatography to detect the content of polyphenolic antioxidant active substances in pandan leaves and to calculate the nutritional retention rate of the finished product relative to fresh pandan leaf raw materials. The specific calculation formula is: Polyphenol retention rate of pandan polyphenol active substances after 9 months of storage = (Polyphenol mass concentration after 9 months / Polyphenol mass concentration in the extract of fresh pandan leaf raw materials) x 100%.

[0059] The flavor and mouthfeel standard has a total score of 10 points. Evaluation dimensions include natural pandan aroma, coconut harmony, smoothness, stickiness, and off-flavors from artificial flavors / colors. The average score from 10 tasters is used. Specifically, the selection, training, and blind tasting process for 10 tasters is standardized according to GB / T 16291.1-2012 "Guidelines for the Selection, Training, and Management of Sensory Evaluators - Part 1: Selecting Top-Tier Evaluators," ensuring objectivity. GB / T 12315-2008 "Sensory Analysis Methodology: Ranking Method" and GB / T12316-2021 "Sensory Analysis Methodology: Descriptive Sensory Analysis Method" serve as the official methodological basis for scoring the descriptive sensory characteristics of beverages. Sensory reference for liquid milk / plant-based beverages: GB 7101 "National Food Safety Standard for Beverages" requires that there be no off-flavors, odors, or foreign matter, which is a minimum requirement for rejection. Specific scoring criteria are shown in Table 1.

[0060] Table 1: Scoring Criteria for Pandan Thick Coconut Milk

[0061] 2. Scoring rules: The total score is 10 points, based on 5 dimensions, with each dimension worth 2 points. 10 judges will independently and blindly score the results. The final score = the sum of all scores from the 10 judges ÷ (10 people × 5 dimensions) × 10. Alternatively, the arithmetic mean of each judge's total score can be used.

[0062] The specific test results of the products in each embodiment and comparative example after 9 months of storage at room temperature are shown in Table 2.

[0063] Table 2: Test results of products in each example and comparative example

[0064] As can be seen from the above, the preparation method provided by the embodiments of the present invention has the following advantages compared with the prior art in Comparative Example 1, which uses a high-temperature process to treat the variegated raw material: 1. Flavor improvement: This invention employs a low-temperature extraction process of 40-50℃ for pandan extract, avoiding the destruction of natural aroma substances by high temperatures throughout the process. Food-grade sodium citrate and modified polydextrose are used to remove bitterness, preserving the natural aroma of pandan to the greatest extent. Simultaneously, low-fat, thick coconut milk with a fat content of 4%-7% is selected, along with a measured amount of coconut water to harmonize the taste. The coconut aroma blends naturally and harmoniously with the pandan aroma, resulting in a refreshing and non-greasy taste. This achieves a superior flavor without the need for artificial flavorings, completely solving the problems of bland flavor and obvious artificial additives in existing products. In contrast, existing technologies use high-temperature processes to treat pandan raw materials. Since the natural aromatic substances in pandan are heat-sensitive, they rapidly volatilize and degrade under high temperatures, resulting in a weak natural aroma in the finished product, requiring artificial flavorings to supplement the flavor and leading to a poor natural texture.

[0065] 2. System stability This invention uses a 200-mesh fine filter to remove coarse plant fibers from pandan extract, followed by two high-pressure homogenization processes to construct a stable coconut protein-polysaccharide complex system. This system forms a dense, hydrated protective film on the surface of fat particles and plant active ingredients, significantly improving system compatibility and effectively inhibiting particle sedimentation and fat stratification, ensuring product stability within a 9-month shelf life. Traditional processes, on the other hand, only perform simple coarse filtration of the pandan raw material, leaving more coarse plant fiber residue. The thick coconut milk fat phase has a weak ability to bind with water, making it prone to fat floating and fiber sedimentation during long-term storage, leading to problems such as stratification, precipitation, and flocculation.

[0066] 3. Nutritional retention The preparation method provided by this invention employs a low-temperature extraction process to effectively reduce the decomposition and loss of heat-sensitive nutrients, increasing the polyphenol retention rate to 93.1%, maximizing the preservation of the raw material's natural nutrients and antioxidant capacity, and enhancing the product's health value. In contrast, existing high-temperature processing methods result in a significant loss of active ingredients, with a nutrient retention rate of only 67.2%.

[0067] 4. Color stability Chlorophyll in variegated products is highly susceptible to decomposition under high temperature and oxidative conditions. The preparation method provided by this invention employs a low-temperature extraction process to reduce chlorophyll oxidation and decomposition. The composite stable system can isolate oxygen and slow down the oxidation reaction. After 9 months of storage, the color difference value from the initial product is only 1.28, and the natural bright green color of the product remains stable for a long time, effectively extending the product's appearance quality cycle. In contrast, existing technology products will rapidly fade and brown during their shelf life, with a color difference value as high as 4.95 from the initial product after 9 months of storage, seriously affecting the product's appearance.

[0068] The preparation method provided by this invention combines multiple technologies, including low-temperature extraction, multi-stage fine filtration, double high-pressure homogenization, a coconut protein-polysaccharide complex stabilization system, and precise proportioning of low-fat thick coconut milk. This results in a centrifugal sedimentation rate as low as 0.58%, a polyphenol retention rate of 93.1%, and virtually no color change after 9 months of storage at room temperature. In contrast, conventional technical improvements in the industry typically only optimize filtration methods or add thickeners to improve product condition. Even after conventional optimization, the lowest centrifugal sedimentation rate is only around 2%, and the polyphenol retention rate is generally below 80%, with limited improvement in color during short-term storage. Therefore, the thick coconut milk prepared by the method provided by this invention exhibits comprehensive performance far exceeding the expectations of conventional improvements in the field, achieving superior technical results.

[0069] The preparation method provided by this invention does not add any artificial colors or flavors throughout the entire process. The formula is clean and meets the market demand for high-end healthy beverages, possessing natural and healthy attributes. The prepared finished product can be used directly after opening the can or bag, eliminating the need for secondary brewing or mixing in stores or at home, significantly reducing operational difficulty and usage costs, and offering ease of use. The pandan thick coconut milk product provided by this invention has a balanced flavor and smooth texture, and can be widely used in various scenarios such as milk tea, coffee, desserts, baking, and seasoning sauces, demonstrating strong market adaptability.

[0070] In the description of this invention, it should be understood that the "range" disclosed herein is defined in the form of a lower limit and an upper limit. A given range is defined by selecting a lower limit and an upper limit, which define the boundaries of the particular range. Ranges defined in this way can include or exclude endpoints and can be arbitrarily combined; that is, any lower limit can be combined with any upper limit to form a range. For example, if ranges of 60–120 and 80–110 are listed for specific parameters, it is understood that ranges of 60–110 and 80–120 are also expected. Furthermore, if minimum range values ​​of 1 and 2 are listed, and if maximum range values ​​of 3, 4, and 5 are listed, then the following ranges are all expected: 1–3, 1–4, 1–5, 2–3, 2–4, and 2–5. In this invention, unless otherwise stated, the numerical range "a–b" represents a shortened representation of any combination of real numbers between a and b, where a and b are real numbers. For example, the numerical range "0~5" indicates that all real numbers between "0~5" have been listed in this article; "0~5" is simply a shortened representation of these numerical combinations. Furthermore, when a parameter is stated as an integer ≥2, it is equivalent to disclosing that the parameter is, for example, an integer such as 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, etc.

[0071] Unless otherwise specified, all embodiments and optional embodiments of the present invention can be combined with each other to form new technical solutions.

[0072] Unless otherwise specified, all technical features and optional technical features of this invention can be combined to form new technical solutions.

[0073] Unless otherwise specified, all steps of the present invention may be performed sequentially or randomly, for example, sequentially. For instance, the method includes steps (a) and (b), indicating that the method may include steps (a) and (b) performed sequentially, or it may include steps (b) and (a) performed sequentially. For instance, the mention that the method may also include step (c), indicating that step (c) may be added to the method in any order; for example, the method may include steps (a), (b), and (c), or it may include steps (a), (c), and (b), or it may include steps (c), (a), and (b), etc.

[0074] Unless otherwise specified, the terms "comprising" and "including" as used in this invention can be open-ended or closed-ended. For example, "comprising" and "including" can mean that other components not listed may also be included, or that only the listed components may be included.

[0075] Unless otherwise specified, the term "or" is inclusive in this invention. For example, the phrase "A or B" means "A, B, or both A and B". More specifically, the condition "A or B" is satisfied by any of the following conditions: A is true (or exists) and B is false (or does not exist); A is false (or does not exist) and B is true (or exists); or both A and B are true (or exist).

[0076] In the description of this specification, the terms "one embodiment," "some embodiments," "embodiment," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0077] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make modifications, alterations, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A colorful thick coconut milk, characterized in that, By weight, it contains 60-80 parts thick coconut milk, 10-20 parts pandan extract, 0.1-0.2 parts thickener, 0.05-0.1 parts emulsifier, 8-10 parts coconut water, and the remainder water to make up to 100 parts.

2. The pandan thick coconut milk as described in claim 1, characterized in that, The mixture consists of 65-78 parts thick coconut milk, 14-18 parts pandan extract, 0.12-0.18 parts thickener, 0.05-0.08 parts emulsifier, and 8-9 parts coconut water, with the remainder made up to 100 parts by adding water.

3. The pandan thick coconut milk as described in claim 1, characterized in that, The thick coconut milk has a fat content of 4-7%, a total solids content of 12%-15%, a protein content ≥1.2%, and a pH of 6.0-7.5; the coconut water has a soluble solids content of 6-12°Brix, a pH of 4.8-6.0, a total sugar content of 5-9g / 100mL, and is a clear micro-emulsion without fruit pulp sediment.

4. The pandan thick coconut milk as described in claim 1, characterized in that, The method for preparing the pandan extract is as follows: Pandan leaves are mixed with 4 to 6 times their mass of water and extracted at a temperature of 40 to 50°C. After extraction, sodium citrate and modified polydextrose are added to the extract and stirred to remove bitterness. Then, the extract is coarsely filtered with a pore size of 20 to 100 μm and microfiltered with a pore size of 0.2 to 0.22 μm to obtain a clear pandan extract.

5. The pandan thick coconut milk as described in claim 1, characterized in that, The thickener is one or more of pectin, xanthan gum, guar gum, and gelatin, and the emulsifier is one or more of mono / diglyceride fatty acid esters, sucrose fatty acid esters, sodium stearoyl lactylate, Tween, and Span derivatives.

6. A method for preparing pandan thick coconut milk, comprising the following steps: S1. Preparation of Pandan Extract: Fresh pandan leaves are washed and chopped, then water is added for extraction. Sodium citrate and modified polydextrose are added and stirred to remove bitterness. Then, the mixture is subjected to fractional gradient microfiltration to obtain a clear pandan extract. S2. Thick coconut milk pretreatment: After pressing the coconut meat, centrifuge to separate it and obtain low-fat thick coconut milk with a fat content of 4-7%. Preheat it for later use. S3. Ingredient mixing: Add the prepared pandan extract, thickener, emulsifier, coconut water and water to the preheated thick coconut milk in sequence and stir until all the excipients are completely dissolved. S4. Homogenization: High-pressure homogenization twice, with temperature controlled at 80-85℃ throughout the process; S5. Filling, sealing, and sterilization: Filling, sealing, and sterilization produce the finished product, Pandan Thick Coconut Milk; in, The order of steps S1 and S2 above is not important and can be adjusted as needed.

7. The preparation method according to claim 6, in step S1, the pandan leaves and water are added at a mass ratio of 1:4 to 6, the extraction temperature is 40 to 50°C, and the extraction time is 20 to 30 minutes; after extraction, a crude pandan extract is obtained, which is rapidly cooled, and sodium citrate and modified polydextrose are added to the crude extract for compound stirring to remove bitterness; the segmented gradient microfiltration involves first passing the extract through a 20 to 100 μm coarse filter to remove fiber residue, and then using a 0.2 to 0.22 μm modified ceramic membrane for low-temperature microfiltration to obtain a clarified pandan extract.

8. The preparation method according to claim 6, wherein in step S2, the preparation method of the low-fat thick coconut milk includes the following steps: 1) Grind and press clean coconut meat with warm water at 40-50℃ at a mass ratio of 1:3-5, and then filter it through a double-stage filtration process of 50-80 mesh and 100-150 mesh to obtain crude coconut milk. Detect the initial fat mass fraction of the crude coconut milk. 2) Standardize the formulation according to the target fat content of the low-fat thick coconut milk product: when the fat content of the crude coconut milk is too high, add preheated defatted coconut milk or warm water to dilute it; when the fat content of the crude coconut milk is too low, add concentrated coconut meat puree to increase the fat content, and stir at low speed to mix well. 3) Take a portion of the coconut milk, heat it to 55-60℃, add sucrose fatty acid esters and dissolve them completely, then reflux it back to all the coconut milk and stir at 40-45℃ to pre-emulsify. 4) Maintain a temperature of 45-50℃ and perform two high-pressure homogenization processes, during which... The first time, the pressure was 30-32 MPa, and the homogenization time was 60-90 seconds; the second time, the pressure was 30-32 MPa, and the homogenization time was 60-90 seconds, which was used to shear and disperse the coconut fat globules. 5) Take samples and retest the fat content. If the value is too high, add warm water; if it is too low, add concentrated coconut milk. Perform a second homogenization correction to obtain low-fat thick coconut milk with stable and controllable fat content.

9. The preparation method according to claim 6, in step S3, the raw materials, by mass, are: 60-80 parts thick coconut milk, 10-20 parts pandan extract, 0.1-0.2 parts thickener, 0.05-0.1 parts emulsifier, 8-10 parts coconut water, and the remainder water to make up to 100 parts.

10. The preparation method according to claim 6, wherein in step S4, the pressure of high-pressure homogenization is 30-35 MPa and the homogenization time is 60-90 s; and in step S5, the sterilization temperature is 115-120 °C and the time is 30-45 minutes.

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