A speckled coconut milk and a method for preparing the same

Abstract

This invention belongs to the field of food processing technology, and particularly relates to a pandan coconut milk and its preparation method. The pandan coconut milk comprises, by weight, 65-75 parts coconut milk, 15-22 parts low-temperature enzymatically hydrolyzed pandan juice, 0.2-0.4 parts thickener, 0.05-0.1 parts emulsifying stabilizer, and water, with the water amount made up to 100 parts by weight. The low-temperature enzymatically hydrolyzed pandan juice is prepared by enzymatic extraction of pandan slurry at low temperature, followed by pretreatment of each component and mixing of the raw materials. The product is obtained by adjusting the pH value, secondary homogenization, and sterilization. The pandan coconut milk provided by this invention has a rich and lasting natural pandan aroma, no artificial flavor, a stable bright green color, and shows no significant browning or fading after 24 months of storage at room temperature. After shaking, it does not separate, settle, or produce flocculent matter, and has a refreshing and non-greasy taste, making it suitable for diverse consumption scenarios such as milk tea, coffee, desserts, baking, and sauces. It contains no artificial coloring and is a natural and healthy beverage.

Description

Technical Field

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

[0002] Currently, most pandan coconut milk products on the market are made by directly mixing pandan extract with coconut milk, and then relying on artificial flavorings and colorings. Pandan leaf extract is obtained by high-temperature pulping and simple filtration of pandan leaves to extract the active ingredients. However, pulping damages cell walls, causing a large amount of chlorophyll and coarse fiber to dissolve, resulting in a bitter, grassy taste. In this method, the natural aromatic substances and chlorophyll in the pandan leaf extract are easily volatilized and degraded during high-temperature drying, resulting in a weak aroma, poor naturalness, significant flavor loss, and a bitter taste. Furthermore, the plant fiber in pandan powder easily causes coconut milk to separate and settle, leading to flocculent matter, dull color, and poor system stability during storage. The pandan polyphenols and antioxidant active substances in pandan powder suffer significant heat loss, resulting in weak natural nutrition and antioxidant capacity, and low nutrient retention. The finished product is prone to oxidative browning, with the green color fading during shelf life, and unstable color, 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 coconut milk and its preparation method, which solves the technical problems of serious flavor loss, poor system stability and low nutrient retention rate 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 coconut milk, which comprises, by weight, 65–75 parts coconut milk, 15–22 parts low-temperature enzymatically hydrolyzed pandan juice, 0.2–0.4 parts thickener, 0.05–0.1 parts emulsifying stabilizer, and water, wherein the amount of water is to be made up to a total weight of 100 parts.

[0005] The pandan coconut milk as described above, preferably, comprises 68–72 parts of coconut milk, 18–20 parts of low-temperature enzymatically hydrolyzed pandan juice, 0.22–0.35 parts of thickener, 0.05–0.09 parts of emulsifying stabilizer, and water, with the amount of water added to bring the total mass to 100 parts.

[0006] The pandan coconut milk described above, preferably, has a fat content controlled at 12%–16% by weight.

[0007] The pandan coconut milk as described above, preferably, is prepared by the following method: pandan leaves are mixed with ice water at 0–4°C and subjected to low-temperature cell wall breaking and pulping. A compound biological enzyme is added to the obtained pandan pulp for enzymatic hydrolysis. Then, the enzyme is inactivated. The enzymatic hydrolysate is then subjected to coarse filtration at 80–100 mesh, fine filtration at 150–200 mesh, and precision microfiltration at 0.22 μm membrane to obtain clear low-temperature enzymatic hydrolyzed pandan juice.

[0008] Furthermore, the pandan leaves are preferably mixed with 2–3 times their weight of ice water; the compound bio-enzyme is pectinase and cellulase in a mass ratio of 1:2–3; and its addition amount is 0.10%–0.15% of the total mass of the pandan slurry.

[0009] In the pandan coconut milk described above, preferably, the thickener is guar gum and / or acetylated distarch phosphate, and the emulsifying stabilizer is Span 60 and / or Tween 60.

[0010] Secondly, embodiments of the present invention provide a method for preparing pandan coconut milk, which includes the following steps: S1. Fresh pandan leaves are washed and chopped, water is added and the mixture is then blended at low temperature. A compound biological enzyme is added to the obtained pandan pulp for enzymatic hydrolysis. The enzyme is then inactivated and the pulp is then filtered through an 80–100 mesh coarse filter, a 150–200 mesh fine filter, and a 0.22 μm membrane for precision microfiltration to obtain a clear, low-temperature enzymatically hydrolyzed pandan juice. S2. After adding water to the coconut meat, grind it, centrifuge it, and then blend it to obtain medium-fat coconut milk with a fat content of 12-16% by mass. Preheat the temperature. S3. Prepare an emulsion stabilizer solution by dissolving the emulsion stabilizer in warm water or by heating. Steps S1-S3 are not in any particular order; S4. After adding the emulsifying stabilizer solution to the preheated medium-fat coconut milk and cooling it down, add the low-temperature enzymatically hydrolyzed pandan juice, thickener, and water in sequence; stir and mix well, then adjust the pH of the system to weakly acidic to obtain a uniformly mixed material. S5. Perform a two-stage homogenization process on the uniformly mixed materials; S6. After instant sterilization, aseptic filling is used to obtain pandan coconut milk.

[0011] In the preparation method described above, preferably, in step S1, the composite bio-enzyme is pectinase and cellulase, the pectinase and cellulase are added at a mass ratio of 1:2–3, and the amount of the composite bio-enzyme added is 0.10%–0.15% of the total mass of the pandan pulp.

[0012] In step S1, the added water is ice water, and the amount is 2–3 times that of the pandan leaves; the enzymatic hydrolysis temperature is 40–45℃, and the enzymatic hydrolysis time is 10–30 min; the enzyme inactivation condition is to keep warm at 80–85℃ for 3–5 min.

[0013] The preparation method described above, preferably, in step S2, involves grinding coconut meat with water, filtering it through a double-stage filtration process of 50-80 mesh and 100-150 mesh to remove coarse fiber residue, centrifuging to remove the top layer of high-oil coconut cream, collecting the middle aqueous phase defatted coconut milk base, detecting the fat content of the aqueous phase defatted coconut milk base and the high-oil coconut cream, calculating the amount of aqueous phase defatted coconut milk base and the high-oil coconut cream to obtain a medium-fat coconut milk with a fat content of 12-16% by mass based on the fat content, and preheating the temperature.

[0014] In the preparation method described above, preferably, in step S2, the preheating temperature is 50–60°C. Further, preferably, the centrifugation conditions are 6000–8000 g for 8–15 min.

[0015] In the preparation method described above, preferably, in step S4, the following components are used by weight: 65–75 parts coconut milk, 15–22 parts low-temperature enzymatically hydrolyzed pandan juice, 0.2–0.4 parts thickener, 0.05–0.1 parts emulsifying stabilizer, and water, with the amount of water added to bring the total weight to 100 parts; the thickener is guar gum and / or acetylated distarch phosphate, and the emulsifying stabilizer is Span 60 and / or Tween 60.

[0016] Furthermore, the pH value is 6.6 to 6.9.

[0017] In the preparation method described above, preferably, in step S5, the primary homogenization pressure is 28–30 MPa and the time is 5–8 s; the secondary homogenization pressure is 33–35 MPa and the time is 8–10 s. The primary homogenization breaks down large fat globules and lenticels, while the secondary homogenization results in finer particle size and prevents stratification during shelf life.

[0018] In the preparation method described above, preferably, in step S6, the conditions for instantaneous sterilization are 135–140°C for 6–10 seconds.

[0019] The pandan coconut milk provided by this invention, or the pandan coconut milk obtained by the preparation method, can be enriched by adding natural Southeast Asian ingredients such as pandan leaves, lemongrass, and lemongrass to develop a complex flavor pandan coconut milk.

[0020] (III) Beneficial Effects The beneficial effects of this invention are: The pandan coconut milk provided by this invention 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 24 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 coconut milk fat ratio, 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.

[0021] This invention provides a method for preparing pandan coconut milk. By using fresh pandan leaves and low-temperature cell wall disruption, polyphenol oxidation is inhibited, reducing the bitter, grassy taste caused by high-temperature friction. A combination of pectinase and cellulase synergistically degrades the coarse fiber and intercellular pectin of the pandan leaves, fully releasing intracellular natural pigments and characteristic aroma substances, thus increasing the juice yield. The low-temperature enzymatic hydrolysis system avoids chlorophyll thermal decomposition and browning, resulting in a bright, vibrant green juice. Simultaneously, it degrades long-chain polysaccharides, reducing slurry viscosity and lessening the load on filtration and secondary homogenization equipment. After enzymatic hydrolysis, the fibers are finely broken down, leading to significantly improved stability when blended and emulsified with coconut milk. The finished product has no coarse fiber sediment and a smooth texture. The entire process is gentle and low-temperature, maximizing the preservation of pandan's heat-sensitive aromatic substances and antioxidant active ingredients. The process is clean and free of chemical additives, making it suitable for continuous production of thick, room-temperature pandan coconut milk. Detailed Implementation

[0022] This invention proposes a method for preparing pandan coconut milk. Fresh pandan leaves are pulped at low temperature and then enzymatically hydrolyzed with a complex of biological enzymes to prepare low-temperature enzymatically hydrolyzed pandan juice. Low-temperature pulping inhibits the activity of PPO polyphenol oxidase, reducing the dissolution of bitter substances. The juice retains its natural fragrance, without any musty grassy taste or bitter aftertaste. The complex of pectinase and cellulase maximizes the preservation of the bright green color, eliminating the need for additional color-protecting agents. Low-temperature enzymatic hydrolysis allows for controlled degradation of cell walls, preventing excessive dissolution of astringent phenols and addressing the industry pain point of a bitter aftertaste in the finished product. The low-temperature system preserves the aroma completely, resulting in a prominent and flavorful pandan aroma when blended into thick coconut milk. The cellulase used is used to break down leaf veins and the cellulose skeleton of thin-walled tissues, loosen the hard fiber network, break down coarse and hard fibers, and reduce the viscosity of the pulp. Pectinase is used to decompose pectin that binds between cells, release cell binding, and allow intracellular pigments, aromas, and soluble substances to be fully released. The combined use of the two enzymes also increases the juice yield by 15% to 25% and significantly reduces residue. After enzymatic hydrolysis, long-chain polysaccharides are degraded into small-molecule oligosaccharides, resulting in decreased viscosity, increased filtration speed, and reduced frequency of downtime for cleaning. Enzymatic hydrolysis removes the pectin gel skeleton, resulting in better compatibility between the original juice and medium-fat coconut milk emulsification, and long shelf life with no layering or coarse fiber settling at the bottom during canning.

[0023] Extensive experimental research has revealed that in the preparation method of this invention, after mixing the raw materials, the pH of the mixed system should be adjusted to a slightly acidic level, preferably between 6.6 and 6.9. Within this range, the vibrant green color can be preserved to the greatest extent, preventing browning, yellowing, and darkening. If the pH is too high (>6.9), the alkaline environment causes rapid demagnesiation of chlorophyll in the coconut milk, resulting in a duller, yellowing, and grayish green color. The appearance gradually changes from bright green to olive green and then to dark yellow, losing its natural luster. The protein and fat structures in the coconut milk also change, leading to a deterioration in flavor, reduced smoothness, and a greasy and astringent taste. The system's stability decreases, making it prone to stratification, water separation, and precipitation. If the pH is too low (<6.6), the acidic environment results in flocculent precipitation, clumping, a rough texture, oil-water separation, stratification, a thin taste, and a deviation from the natural, mellow flavor, producing a sour and astringent sensation. Therefore, a pH of 6.6 to 6.9 is preferred.

[0024] In one embodiment, the preparation method of the present invention employs a two-stage homogenization process. The first-stage homogenization is preferably carried out at a pressure of 28–30 MPa for 5–8 s. During this stage, large fat globules, coarse fibers, and protein aggregates are broken down through shearing, impact, and cavitation. The second-stage homogenization is preferably carried out at a pressure of 33–35 MPa for 8–10 s, resulting in finer particle size and no stratification during the shelf life (24 months).

[0025] To better explain the present invention, exemplary embodiments thereof are described below in more detail. However, it should be understood that the present 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 present 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.

[0026] Unless otherwise specified, the technical means used in the following embodiments are conventional means well known to those skilled in the art. Unless otherwise specified, the raw materials used in the embodiments are all food-grade or above and can be commercially available products.

[0027] Example 1 This embodiment provides a method for preparing pandan coconut milk, which includes the following steps: S1. Low-temperature extraction and enzymatic refining of pandan leaf juice: Fresh pandan leaves are washed, chopped, and mixed with twice their weight of purified water at 0-4℃ to break down the cell walls and create a pulp. A compound enzyme of pectinase and cellulase at a mass ratio of 1:3 is added to the resulting pandan pulp for enzymatic hydrolysis, with the compound enzyme accounting for 0.12% of the pandan pulp. The enzymatic hydrolysis is carried out at 41℃ for 28 minutes, followed by heating to 85℃ and holding for 3 minutes to completely inactivate both enzymes. Breaking down the cell walls allows the plant cells to release their active ingredients, while enzymatic hydrolysis fully degrades large-molecule coarse fibers and free pectin in the pulp. After enzymatic hydrolysis, the hydrolysate is sequentially filtered through a 100-mesh coarse filter, a 200-mesh fine filter, and a 0.22μm precision microfilter to thoroughly remove insoluble fibers and impurities, preventing sedimentation, stratification, and flocculation problems in the later stages of production. The filtered pure pandan filtrate is a highly fragrant, highly active, and impurity-free low-temperature enzymatically hydrolyzed pandan juice, ready for use.

[0028] S2. Coconut milk preparation and pretreatment to stabilize the product base system: Fresh coconut meat was selected and ground with twice the amount of water. The mixture was then filtered through 80-mesh and 100-mesh filters to remove coarse fiber residue. After centrifugation at 8000g for 8 minutes, the top layer of high-oil coconut cream and the middle aqueous phase of defatted coconut milk base were collected separately. The fat content of the aqueous phase of defatted coconut milk base and the high-oil coconut cream were tested separately. Based on the fat content, the amount of aqueous phase of defatted coconut milk base and high-oil coconut cream to be used was calculated to obtain medium-fat coconut milk with a fat content of 13%. The obtained medium-fat coconut milk was heated to 55℃ and kept at a constant temperature for later use.

[0029] S3. Emulsifying stabilizer treatment to prevent clumping and flocculation: Emulsifying stabilizer Span 60 is heated to 60℃ and kept at that temperature until Span 60 is completely dissolved and the solution is transparent and free of particles. This completes the pre-dissolution and activation process, preventing local clumping and flocculation caused by direct feeding and improving system compatibility.

[0030] S4. Low-temperature mixing and pH adjustment to lock in color and prevent browning: Add the dissolved emulsifying stabilizer solution to the preheated coconut milk and cool it to below 50°C. Then add the low-temperature enzymatically hydrolyzed pandan juice and the thickener (guar gum) in sequence. After stirring evenly, use a trace amount of baking soda to precisely adjust the pH value of the system to 6.6-6.9. By using a low-temperature environment and the optimal pH range, the natural color of the pandan is locked in, and oxidative browning is prevented. Stir all materials at a low speed and uniform speed to mix them evenly, avoiding high-temperature operation throughout the process to protect the aroma and color stability of the product. The composition, by weight, is 70 parts medium-fat coconut milk, 18 parts low-temperature enzymatically hydrolyzed pandan juice, 0.08 parts Span 60 emulsifying stabilizer, 0.3 parts guar gum thickener, and purified water to make up to a total weight of 100 parts.

[0031] S5. High-pressure homogenization: The mixture is homogenized in two stages, with the first stage homogenization pressure at 30MPa and the time at 5s, and the second stage homogenization pressure at 35MPa and the time at 8s.

[0032] S6. Sterilized Finished Product: After the material is filled and sealed, it is sterilized at 135℃ for 8 seconds and then cooled to obtain the finished pandan coconut milk.

[0033] Example 2 This embodiment provides a method for preparing pandan coconut milk, which includes the following steps: S1. Low-temperature fresh extraction and enzymatic refining of pandan leaf juice using low-temperature enzymatic hydrolysis. Fresh, unrotten, and pest-free variegated leaves are selected, hard leaf stems are removed, and the leaves are washed with clean water to remove surface dust and impurities. They are then pre-treated by soaking in ice water at 0-4℃ to prevent oxidation at room temperature. Variegated leaves are then pulped at a low temperature with an ice water ratio of 1:2.5 to obtain variegated pulp. The temperature of the entire system is controlled below 35℃ to avoid high temperature damage to aromatic substances and active nutrients. 0.16% of the weight of the variegated pulp is added to the obtained variegated pulp, along with a compound biological enzyme (pectinase and cellulase in a 1:3 mass ratio). The mixture is then gently enzymatically hydrolyzed at a constant temperature of 45℃ for 25 minutes, and then heated to 85℃ and held for 5 minutes to completely inactivate the two enzymes. The slurry is fully degraded by a compound bio-enzyme to remove large-molecule coarse fibers and free pectin. After enzymatic hydrolysis, it is then subjected to 100-mesh coarse filtration, 200-mesh fine filtration, and 0.22μm precision microfiltration to completely remove insoluble fibers and impurities, thus eliminating the problems of sedimentation, stratification, and flocculation in the later stages of the product. The filtered pure pandan filtrate is a highly fragrant, highly active, and impurity-free low-temperature enzymatically hydrolyzed pandan juice, which is ready for use.

[0034] S2, coconut milk pretreatment, to stabilize the product base system. Fresh coconut meat was selected and ground with twice the amount of water. The mixture was then filtered through 80-mesh and 100-mesh filters to remove coarse fiber residue. After centrifugation at 6000g for 10 minutes, the top layer of high-oil coconut cream and the middle aqueous phase of defatted coconut milk base were collected separately. The fat content of the aqueous phase of defatted coconut milk base and the high-oil coconut cream were tested separately. Based on the fat content, the amount of aqueous phase of defatted coconut milk base and high-oil coconut cream to be used was calculated to obtain medium-fat coconut milk with a fat content of 14%. The obtained medium-fat coconut milk was heated to 55℃ and kept at a constant temperature for later use. A constant temperature below 60℃ can effectively preserve the natural aroma of coconut milk and avoid the volatilization of aroma at high temperatures.

[0035] S3. Stabilizer pre-dissolution treatment to prevent agglomeration and flocculation. Take 65℃ pure water and slowly add the emulsifying stabilizer (Tween-60) under high-speed shear stirring. Continue stirring for 10 minutes until the stabilizer is completely dissolved and the solution is clear and free of particles. This completes the pre-dissolution and activation. Adding water to dissolve the stabilizer avoids local agglomeration and flocculation caused by direct addition of materials and improves the compatibility of the system.

[0036] S4. Low-temperature mixing and pH adjustment to lock in color and prevent browning. The prepared emulsifying stabilizer solution was added to preheated coconut milk and cooled to below 50°C. Then, low-temperature enzymatically hydrolyzed pandan juice and thickener (acetylated distarch phosphate) were added sequentially. After stirring evenly, the pH of the system was precisely adjusted to 6.6–6.9 using a 1M sodium bicarbonate solution. This low-temperature environment and optimal pH range helped to lock in the natural color of the pandan and prevent oxidative browning. All materials were mixed at a low, uniform speed, avoiding high-temperature operations throughout the process to protect the aroma and color stability of the product. The composition, by weight, consisted of 70 parts medium-fat coconut milk, 22 parts low-temperature enzymatically hydrolyzed pandan juice, 0.08 parts Tween-60 emulsifying stabilizer, 0.3 parts thickener, and water to bring the total weight to 100 parts.

[0037] S5. Two-stage gradient high-pressure homogenization enhances the uniformity and stability of the system. The uniformly mixed materials undergo two-stage gradient high-pressure homogenization. The first-stage homogenization pressure is controlled at 28MPa for 8s, and the second-stage homogenization pressure is controlled at 33MPa for 10s. The gradient high pressure refines the coconut fat globules and pandan juice particles, making the multiphase system highly uniform and integrated, completely solving the problems of long-term storage separation and flocculent precipitation, and significantly improving the product's storage stability.

[0038] S6, instant sterilization, aseptic filling, long-lasting aroma and color preservation. The homogenized material is treated with UHT ultra-high temperature instantaneous sterilization process at 138℃ for 6 seconds. Short-time high temperature sterilization can ensure the sterilization effect while minimizing heat damage to the product's aroma, color, and active nutrients. After sterilization, aseptic hot filling is carried out, isolating oxygen throughout the process to prevent oxidation, fading, and browning from the storage end, thus extending the product's shelf life.

[0039] Example 3 This embodiment provides a method for preparing pandan coconut milk, which includes the following steps: S1, Pandan leaf low-temperature fresh extraction and enzymatic refining Fresh, unrotten, and pest-free pandan leaves are selected, hard stems are removed, and the leaves are washed with clean water to remove surface dust and impurities. They are then pre-treated by soaking in ice water at 0-4℃. A low-temperature cell-wall breaking and pulping process is performed using a pandan leaf to ice water ratio of 1:3, with the system temperature controlled below 35℃ throughout to avoid damaging aromatic substances and active nutrients. 0.15% of a compound bio-enzyme (pectinase and cellulase in a 1:2.5 mass ratio) is added to the resulting pandan pulp, and the mixture is gently enzymatically hydrolyzed at 42℃ for 30 minutes to fully degrade large-molecule coarse fibers and free pectin. After enzymatic hydrolysis, the pulp is sequentially filtered through a 100-mesh coarse filter, a 200-mesh fine filter, and a 0.22μm precision microfilter to completely remove insoluble fibers and impurities, preventing sedimentation, stratification, and flocculation problems in the later stages of production. The filtered pure pandan filtrate, a highly aromatic, highly active, and impurity-free pandan juice, is then heated to 85℃. Both enzymes can be completely inactivated in 3 minutes for later use.

[0040] S2, coconut milk pretreatment, to stabilize the product base system. Fresh coconut meat was selected and ground with twice the amount of water. The mixture was then filtered through 80-mesh and 100-mesh filters to remove coarse fiber residue. After centrifugation at 6000g for 10 minutes, the top layer of high-oil coconut cream and the middle aqueous phase of defatted coconut milk were collected separately. The fat content of the aqueous phase of defatted coconut milk and the high-oil coconut cream were tested separately. Based on the fat content, the amount of aqueous phase of defatted coconut milk and high-oil coconut cream to be used was calculated to obtain medium-fat coconut milk with a fat content of 12-16%. The defatted medium-fat coconut milk (fat concentration of 14%) was heated to 55℃ and kept at a constant temperature for later use.

[0041] S3. Stabilizer pre-dissolution treatment to prevent agglomeration and flocculation. Take 65℃ pure water and slowly add the emulsifying stabilizer (Tween 60) under high-speed shear stirring. Continue stirring for 10 minutes until the stabilizer is completely dissolved and the solution is clear and free of particles. This completes the pre-dissolution and activation. Adding water to dissolve the stabilizer avoids local agglomeration and flocculation caused by direct addition of materials and improves the compatibility of the system.

[0042] S4. Low-temperature mixing and pH adjustment to lock in color and prevent browning. The prepared emulsifying stabilizer solution was added to preheated coconut milk and cooled to below 50°C. Low-temperature enzymatically hydrolyzed pandan juice and thickener (acetylated distarch phosphate) were then added sequentially. After stirring evenly, the pH of the system was precisely adjusted to 6.6–6.9 with a trace amount of baking soda. This low-temperature environment and optimal pH range locked in the natural color of the pandan and prevented oxidative browning. All materials were mixed at a low, uniform speed, avoiding high-temperature operations throughout the process to protect the aroma and color stability of the product. The composition, by weight, consisted of 72 parts medium-fat coconut milk, 16 parts low-temperature enzymatically hydrolyzed pandan juice, 0.075 parts Tween-60 emulsifying stabilizer, 0.28 parts acetylated distarch phosphate thickener, and water to make up to 100 parts.

[0043] S5. Two-stage gradient high-pressure homogenization enhances the uniformity and stability of the system. The uniformly mixed materials undergo two-stage gradient high-pressure homogenization. The first-stage homogenization pressure is controlled at 28 MPa for 10 seconds, and the second-stage homogenization pressure is controlled at 33 MPa for 10 seconds. Through gradient high pressure, the coconut fat globules and pandan juice particles are refined, resulting in a highly uniform and integrated multiphase system. This completely solves the problems of stratification and flocculent precipitation after long-term storage, and significantly improves the storage stability of the product.

[0044] S6, instant sterilization, aseptic filling, long-lasting aroma and color preservation. The homogenized material is treated with UHT ultra-high temperature instantaneous sterilization process at 140℃ for 6 seconds. Short-time high temperature sterilization can ensure the sterilization effect while minimizing heat damage to the product's aroma, color, and active nutrients. After sterilization, aseptic hot filling is carried out, isolating oxygen throughout the process to prevent oxidation, fading, and browning from the storage end, thus extending the product's shelf life.

[0045] Comparative Example 1 The production process of pandan coconut milk currently used in the market is as follows: pandan leaves are pulped at a high temperature of 80℃ and simply filtered to obtain raw material liquid. Then, the pandan leaf raw material liquid is directly mixed and blended with regular coconut milk. Artificial flavorings and artificial colorings are added during the production process. There is no low-temperature extraction process, no protein-polysaccharide complex stabilization process, and no high-pressure homogenization process.

[0046] Process flow: High-temperature pulping of pandan leaves → coarse filtration → simple mixing of pandan powder and coconut milk → blending → sterilization → finished product.

[0047] The products obtained in the above embodiments and the products obtained in the comparative examples were tested using the following methods: 1. Color stability test: The color difference value ΔE is measured using a colorimeter. The smaller the ΔE value, the more stable the product color and the lower the degree of browning. 2. System stability test: The sample was centrifuged at 3000 r / min for 15 min, and the precipitation rate was calculated; at the same time, the stratification, precipitation, and flocculent formation of the sample after 24 months of storage at room temperature were observed. 3. Nutritional retention rate detection: The content of polyphenolic active substances in pandan was detected by high performance liquid chromatography, and the retention rate of active substances relative to fresh raw materials was calculated; 4. Flavor and Sensory Evaluation: Total score 10 points. Evaluation dimensions include natural aroma, harmony of coconut and pandan aroma, mouthfeel, off-flavors, and artificial additives. The average score is the sum of 10 scores. The specific scoring criteria are as follows: (1) Natural aroma (3 points) 2.5-3.0 points: The fragrance of the natural herbs is rich and long-lasting, pure and mellow, without any raw, bitter or musty grassy smell; 1.5-2.4 points: The pandan aroma is light and short-lasting, with a slight grassy note and no obvious bitterness; 0-1.4 points: Almost no colorful natural aroma, with a strong, astringent, and musty bitter taste.

[0048] (2) Harmony between coconut and pandan aroma (2.5 points) The product is blended with 12%–16% medium-fat coconut milk, ensuring a balanced and harmonious blend of the two natural aromas. 2.0-2.5 points: The rich and creamy coconut milk aroma and the fresh and vibrant herbal fragrance are well-balanced and do not overpower each other, creating a naturally harmonious complex aroma; 1.0-1.9 points: The aroma is too singular, the coconut aroma overpowers the pandan aroma, or the pandan aroma is abrupt and the flavor is not layered. 0-0.9 points: The two types of aromas clash and are incongruous, producing a strange and unpleasant taste when mixed.

[0049] (3) Taste (2 points) 1.6-2.0 points: The texture is delicate and smooth, without residue, particles, or lumps, and the oil sweetness is moderate. It is soothing to the throat without being heavy or sticky. 0.8-1.5 points: Slightly grainy texture, slightly heavy on the palate, slightly greasy aftertaste, and average smoothness; 0-0.7 points: The texture is noticeably coarse and grainy, with a sticky, clumpy feel in the mouth, a heavy, oily texture, and a lingering, greasy feeling in the throat.

[0050] (4) Odor (1.5 points) Assessing unpleasant odors caused by oxidation, storage deterioration, and processing. 1.2-1.5 points: No rancid, sour, musty, oily, metallic or any other unpleasant odors; 0.6-1.1 points: There is a very faint off-flavor, which does not mask the main coconut and pandan aromas, and does not affect the overall flavor; 0-0.5 points: Irritating odors such as rancidity, sourness, mold, and oxidized oils are clearly identifiable.

[0051] (5) Artificially added sensation (1 point) 0.8~1.0 points: Free from industrial fragrances and artificial flavorings with a pungent odor; the flavor is pure and natural, with no artificial fragrance residue. 0.4-0.7 points: Slightly artificial flavoring, but not pungent or overpowering; 0-0.3 points: Strong artificial variegated flavor, prominent artificial scent, natural aroma is completely covered.

[0052] The test results of the products of each embodiment and comparative example after 24 months of storage are shown in Table 1.

[0053] Table 1: Detection results of each embodiment and comparative example

[0054] Based on the overall average score, the criteria for judging the flavor grade of the finished product are as follows: 1) Superior grade: 8.5-10.0 points The natural pandan aroma is abundant, and the coconut and pandan aromas are perfectly blended. The taste is smooth and refreshing, with no off-flavors or artificial flavors. Corresponding to the low-temperature enzymatic hydrolysis process of this invention, the flavor decay is extremely low after 24 months of storage at room temperature in Examples 1 and 2.

[0055] 2) Qualified products: 6.0-8.4 points It has minor defects in aroma and taste, but no obvious unpleasant odor or strong artificial flavor. It can be used normally in milk tea, desserts, baking and other scenarios.

[0056] 3) Non-conforming products: 0-5.9 points Significant flavor defects, including severe grassy bitterness, unbalanced aroma, noticeable stickiness, pungent off-odors, or a strong artificial flavor, prohibit its use in the factory.

[0057] The results show that this invention employs a low-temperature enzymatic extraction process. Low-temperature pulping inhibits the activity of PPO polyphenol oxidase, reducing the dissolution of bitter substances. Furthermore, it avoids the damage to aromatic substances caused by high temperatures throughout the process, preserving the natural aroma of pandan to the greatest extent. Simultaneously, it limits the fat content of coconut milk, balancing the coconut and pandan aromas, resulting in a harmonious blend with a refreshing and non-greasy taste. This achieves a superior flavor without the need for artificial flavorings, completely resolving the flavor deficiencies of existing technologies and improving overall sensory evaluation. In contrast, existing technologies use high-temperature processing of pandan raw materials. Pandan's natural aromatic substances are heat-sensitive, volatilizing and degrading significantly under high temperatures, resulting in a weak natural aroma in the finished product. This necessitates the use of artificial flavorings to enhance the flavor, leading to a poor product naturalness.

[0058] This invention removes coarse fibrous impurities through sequential fine filtration of 50-80 mesh and 100-150 mesh, followed by a two-stage high-pressure homogenization process to build a stable system. This forms a dense hydration protective film on the surface of the material particles, effectively inhibiting particle sedimentation and fat stratification, significantly improving system stability, and meeting the requirements for 24-month long-term shelf storage. In contrast, existing processes only perform simple mixing and coarse filtration, resulting in a large amount of residual coarse fiber from the plant extracts. The coconut milk fat phase has poor binding properties with water, making it prone to fat floating and fiber sedimentation during long-term storage, leading to stratification, precipitation, and flocculent matter.

[0059] The low-temperature enzymatic extraction process of this invention effectively reduces the decomposition and loss of heat-sensitive nutrients, increasing the polyphenol retention rate to 92.5%, maximizing the retention of the natural nutrients and antioxidant activity of the raw materials, and significantly improving the natural health attributes of the product. In contrast, the high-temperature process used in the existing technology causes a large loss of active ingredients, with a nutrient retention rate of only 65.3%.

[0060] This invention utilizes a low-temperature enzymatic hydrolysis process to reduce chlorophyll oxidation and decomposition. A composite stabilizing system further blocks oxygen contact, inhibiting browning reactions. After 24 months of storage, the color difference is only 1.36, ensuring the product's vibrant green color remains stable and effectively extending its shelf life. Existing technologies result in rapid fading and browning during storage, with a color difference as high as 5.12 after 24 months, severely degrading the product's appearance. This invention combines low-temperature enzymatic extraction, fine filtration, a homogenized stabilizing system, and precise fat ratios into a synergistic solution, ultimately achieving a centrifugal sedimentation rate as low as 0.62%, a polyphenol retention rate of 90%, and virtually no color change during long-term storage. The overall performance far exceeds conventional improvements in the field, achieving unexpected technical results.

[0061] 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 ​​1 and 2 are listed, and if maximum range values ​​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 "ab" 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.

[0062] Unless otherwise specified, all embodiments and optional embodiments of the present invention can be combined with each other to form new technical solutions.

[0063] Unless otherwise specified, all technical features and optional technical features of this invention can be combined to form new technical solutions.

[0064] 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.

[0065] 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).

[0066] 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.

[0067] 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 pandan coconut milk, characterized in that, It contains, by weight, 65–75 parts medium-fat coconut milk, 15–22 parts low-temperature enzymatically hydrolyzed pandan juice, 0.2–0.4 parts thickener, 0.05–0.1 parts emulsifying stabilizer, and water, with the amount of water to make up to 100 parts by weight.

2. The pandan coconut milk as described in claim 1, characterized in that, The medium-fat coconut milk contains 12%–16% fat by weight.

3. The pandan coconut milk as described in claim 1, characterized in that, The preparation method of the low-temperature enzymatic hydrolyzed pandan juice is as follows: Pandan leaves are mixed with ice water and pulped at low temperature. A compound biological enzyme is added to the obtained pandan pulp for enzymatic hydrolysis. Then the enzyme is inactivated. The enzymatic hydrolysate is then subjected to coarse filtration of 80-100 mesh, fine filtration of 150-200 mesh, and precision microfiltration of 0.22μm membrane to obtain clear low-temperature enzymatic hydrolyzed pandan juice.

4. The pandan coconut milk as described in claim 1, characterized in that, The thickener is guar gum and / or acetylated distarch phosphate, and the emulsifying stabilizer is Span 60 and / or Tween 60.

5. A method for preparing pandan coconut milk, characterized in that, It includes the following steps: S1. Wash and chop fresh pandan leaves, add ice water at 0-4℃ and then break down the cell walls at low temperature to make a pulp. Add compound biological enzymes to the obtained pandan pulp for enzymatic hydrolysis, then inactivate the enzymes, and then pass it through 80-100 mesh coarse filtration, 150-200 mesh fine filtration, and 0.22μm membrane precision microfiltration to obtain clear low-temperature enzymatically hydrolyzed pandan juice. S2. After adding water to the coconut meat, grind and centrifuge to separate it. Then, prepare medium-fat coconut milk with a fat content of 12-16% by mass and preheat it. S3. Dissolve the emulsifying stabilizer in warm water or add water and then heat to dissolve it to prepare an emulsifying stabilizer solution; Steps S1-S3 are not in any particular order; S4. After adding the emulsifying stabilizer solution to the preheated medium-fat coconut milk and cooling it down, add the low-temperature enzymatically hydrolyzed pandan juice, thickener, and water in sequence; after stirring and mixing, adjust the pH of the system to weakly acidic to obtain a uniformly mixed material. S5. Perform a two-stage homogenization process on the uniformly mixed materials; S6. After instant sterilization, aseptic filling is used to obtain pandan coconut milk.

6. The preparation method according to claim 5, characterized in that, In step S1, the composite bio-enzyme is pectinase and cellulase, and the pectinase and cellulase are added at a mass ratio of 1:2–3. The amount of the composite bio-enzyme added is 0.10%–0.15% of the total mass of the pandan pulp.

7. The preparation method according to claim 5, characterized in that, In step S2, the method for preparing the medium-fat coconut milk is as follows: coconut meat is ground with water, then filtered through a double-stage filter of 50-80 mesh and 100-150 mesh to remove coarse fiber residue, centrifuged to remove the top layer of high-oil coconut cream, and the middle aqueous phase defatted coconut milk base is collected. The fat content of the aqueous phase defatted coconut milk base and the high-oil coconut cream is tested, and the amount of aqueous phase defatted coconut milk base and the high-oil coconut cream is calculated based on the fat content to obtain medium-fat coconut milk with a fat content of 12-16% by mass. The mixture is then preheated.

8. The preparation method according to claim 5 or 7, characterized in that, In step S2, the preheating temperature is 50–60°C.

9. The preparation method according to claim 5, characterized in that, In step S4, by weight, the coconut milk comprises 65–75 parts, the low-temperature enzymatically hydrolyzed pandan juice comprises 15–22 parts, the thickener comprises 0.2–0.4 parts, the emulsion stabilizer comprises 0.05–0.1 parts, and water, with the amount of water being made up to a total weight of 100 parts; the thickener is guar gum and / or acetylated distarch phosphate, and the emulsion stabilizer is Span 60 and / or Tween 60.

10. The preparation method according to claim 5, characterized in that, In step S5, the secondary homogenization is performed with a primary homogenization pressure of 28–30 MPa and a time of 5–8 s; and a secondary homogenization pressure of 33–35 MPa and a time of 8–10 s. In step S6, the instantaneous sterilization conditions are 135–140 °C and 6–10 s.

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