CN112514998A - Multicolored coconut milk and preparation method and application thereof - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C11/00—Milk substitutes, e.g. coffee whitener compositions
- A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
- A23C11/10—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/733—Compounds of undetermined constitution obtained from animals or plants
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/742—Organic compounds containing oxygen
- A23B2/746—Organic compounds containing oxygen with singly-bound oxygen
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/742—Organic compounds containing oxygen
- A23B2/754—Organic compounds containing oxygen containing carboxyl groups
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/742—Organic compounds containing oxygen
- A23B2/754—Organic compounds containing oxygen containing carboxyl groups
- A23B2/758—Carboxylic acid esters
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/767—Organic compounds containing sulfur
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/771—Organic compounds containing hetero rings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种斑斓椰浆及其制备方法和应用，由以下重量份原料制成：70~85份椰浆、4~8份斑斓汁、2~6份果葡糖浆、0.5~2份护色剂、0.2~0.5份防腐剂、0.5~1.5份乳化剂、0.01~0.03份发酵剂、6~12份去离子水。本发明所述的斑斓椰浆具有良好的组织状态好、风味浓郁、香气协调、酸甜适中，具有广泛的市场；所述的斑斓椰浆通过科学合理的配比能够有效的解决椰浆易腐败变质，通过加入防腐剂以及乳化剂能够有效的延长保质期，能够提高椰子制品的经济效益，所述的防腐剂、乳化剂能够的加入，能够解决椰浆分层现象，使斑斓椰浆整个体系稳定性显著提高。The invention discloses a pandan coconut milk and a preparation method and application thereof, which are prepared from the following raw materials in parts by weight: 70-85 parts coconut milk, 4-8 parts pandan juice, 2-6 parts high fructose syrup, 0.5-2 parts Color retention agent, 0.2~0.5 parts preservative, 0.5~1.5 parts emulsifier, 0.01~0.03 parts starter, 6~12 parts deionized water. The pandan coconut milk of the present invention has good tissue state, strong flavor, harmonious aroma, moderate sweetness and sourness, and has a wide market; the pandan coconut milk can effectively solve the problem that the coconut milk is easily corrupted through scientific and reasonable proportioning. Deterioration, by adding preservatives and emulsifiers, the shelf life can be effectively extended, and the economic benefits of coconut products can be improved. The addition of the preservatives and emulsifiers can solve the phenomenon of coconut milk stratification and make the whole system of Panlan coconut milk stable. Sex was significantly improved.
Description
Technical Field
The invention relates to the technical field of beverages, in particular to gorgeous coconut milk and a preparation method and application thereof.
Background
Perennial evergreen arbors of coconut belong to the genus Cocos of the family Palmaceae and are the main commercial crop in Hainan province. The pulp accounts for 28 to 30 percent of the total fruit mass, is rich in protein, fat, vitamins and other nutrient substances necessary for human bodies, and has high nutritive value. The foods such as beverages, candies and the like made of coconuts are popular with consumers due to the unique strong coconut flavor and mellow taste.
The coconut milk is obtained by squeezing fresh coconut meat, and because of the high content of fat and protein in the coconut milk, the coconut milk is easy to generate layering phenomenon in the process of preparing coconut milk products, so that the coconut milk is easy to deteriorate, has short storage period, is produced by self or transported in short distance and used in short time, and seriously influences the production of coconut products and the improvement of economic benefit.
Disclosure of Invention
The invention provides a gorgeous coconut milk and a preparation method and application thereof, and the gorgeous coconut milk has good tissue state, rich flavor, harmonious fragrance, moderate sweetness and sourness and strong stability.
The invention adopts the following technical scheme for solving the technical problems:
the multicolored coconut milk is characterized by being prepared from the following raw materials in parts by weight: 70-85 parts of coconut milk, 4-8 parts of gorgeous juice, 2-6 parts of high fructose corn syrup, 0.5-2 parts of color fixative, 0.2-0.5 part of preservative, 0.5-1.5 parts of emulsifier, 0.01-0.03 part of leavening agent and 6-12 parts of deionized water.
As a preferred scheme, the gorgeous coconut milk is prepared from the following raw materials in parts by weight: 75-85 parts of coconut milk, 4-7 parts of gorgeous juice, 2-5 parts of high fructose corn syrup, 0.5-1.5 parts of color fixative, 0.3-0.5 part of preservative, 0.8-1.5 parts of emulsifier, 0.02-0.03 part of leavening agent and 6-10 parts of deionized water.
As a most preferred scheme, the gorgeous coconut milk is prepared from the following raw materials in parts by weight: 81.38 parts of coconut milk, 5 parts of gorgeous juice, 3 parts of high fructose corn syrup, 1 part of color fixative, 0.4 part of preservative, 1.2 parts of emulsifier, 0.02 part of leaven and 8 parts of deionized water.
As a preferable scheme, the emulsifier is prepared from the following raw materials in parts by weight: 10-20 parts of sodium stearoyl lactate, 10-20 parts of fatty acid sucrose polyester, 6-10 parts of Tween 60, 6-10 parts of vitamin E and 2-6 parts of lactic acid fatty glyceride.
As a most preferable scheme, the emulsifier is prepared from the following raw materials in parts by weight: 18 parts of sodium stearyl lactate, 15 parts of fatty acid sucrose polyester, 7 parts of tween 60, 7 parts of vitamin E and 3 parts of lactic acid fatty glyceride.
As a preferable scheme, the preservative is prepared from the following raw materials in parts by weight: 10-20 parts of epsilon-polylysine, 10-20 parts of honey, 10-20 parts of tea polyphenol and 5-15 parts of nisin.
As a most preferable scheme, the preservative is prepared from the following raw materials in parts by weight: 18 parts of epsilon-polylysine, 12 parts of honey, 12 parts of tea polyphenol and 8 parts of nisin.
As a preferable scheme, the color fixative is prepared from the following raw materials in parts by weight: 4-8 parts of citric acid, 2-6 parts of disodium ethylene diamine tetraacetate and 0.5-2 parts of vitamin C.
As a most preferable scheme, the color fixative is prepared from the following raw materials in parts by weight: 6 parts of citric acid, 3 parts of disodium ethylene diamine tetraacetate and 1 part of vitamin C.
The invention also provides a preparation method of the gorgeous coconut milk, which comprises the following steps:
(1) adding coconut pulp, high fructose corn syrup, multicolored juice and deionized water into a reaction kettle, heating to 70-80 ℃, and uniformly stirring;
(2) cooling to 40-50 ℃, uniformly stirring the multicolored juice, the color fixative, the preservative and the emulsifier, and pasteurizing;
(3) adding a leaven, fermenting for 8-15 h at 30-35 ℃, adjusting the pH to 5.8-6.2, pasteurizing again, and filling to obtain the multicolored coconut milk.
The invention also provides application of the gorgeous coconut milk in preparing the beverage.
The invention has the beneficial effects that: (1) the multicolored coconut milk has good tissue state, rich flavor, harmonious aroma, moderate sweetness and sourness and wide market; (2) the multicolored coconut milk can effectively solve the problem that the coconut milk is easy to deteriorate due to scientific and reasonable proportioning, can effectively prolong the guarantee period by adding the preservative and the emulsifier, can improve the economic benefit of coconut products, can solve the layering phenomenon of the coconut milk by adding the preservative and the emulsifier, obviously improves the stability of the whole system of the multicolored coconut milk, is a natural preservative, can obviously improve the tissue state, the flavor and the taste of the multicolored coconut milk by adding the preservative and the emulsifier, and has good tissue state, rich flavor, harmonious fragrance and moderate sweetness and sourness; (3) the addition of the color fixative can prevent the gorgeous coconut milk from browning and further improve the coconut milk quality.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the present invention, the "parts" are all parts by weight unless otherwise specified.
The leavening agent (Bifidobacterium, Ten bacteria) is purchased from Beijing Chuanxiu science and technology Co.
Example 1
The gorgeous coconut milk is prepared from the following raw materials in parts by weight: 81.38 parts of coconut milk, 5 parts of gorgeous juice, 3 parts of high fructose corn syrup, 1 part of color fixative, 0.4 part of preservative, 1.2 parts of emulsifier, 0.02 part of leaven and 8 parts of deionized water.
The emulsifier is prepared from the following raw materials in parts by weight: 18 parts of sodium stearyl lactate, 15 parts of fatty acid sucrose polyester, 7 parts of tween 60, 7 parts of vitamin E and 3 parts of lactic acid fatty glyceride.
The preservative is prepared from the following raw materials in parts by weight: 18 parts of epsilon-polylysine, 12 parts of honey, 12 parts of tea polyphenol and 8 parts of nisin.
The color fixative is prepared from the following raw materials in parts by weight: 6 parts of citric acid, 3 parts of disodium ethylene diamine tetraacetate and 1 part of vitamin C.
The preparation method of the gorgeous coconut milk comprises the following steps:
(1) adding coconut pulp, high fructose corn syrup, multicolored juice and deionized water into a reaction kettle, heating to 78 ℃, and uniformly stirring;
(2) cooling to 45 deg.C, stirring with multicolored juice, color fixative, antiseptic and emulsifier, and pasteurizing;
(3) adding starter, fermenting at 32 deg.C for 10 hr, adjusting pH to 6, pasteurizing, and packaging to obtain the multicolored coconut milk.
Example 2
The gorgeous coconut milk is prepared from the following raw materials in parts by weight: 70 parts of coconut milk, 4 parts of gorgeous juice, 2 parts of high fructose corn syrup, 0.5 part of color fixative, 0.2 part of preservative, 0.5 part of emulsifier, 0.01 part of leaven and 6 parts of deionized water.
The emulsifier is prepared from the following raw materials in parts by weight: 18 parts of sodium stearyl lactate, 15 parts of fatty acid sucrose polyester, 7 parts of tween 60, 7 parts of vitamin E and 3 parts of lactic acid fatty glyceride.
The preservative is prepared from the following raw materials in parts by weight: 18 parts of epsilon-polylysine, 12 parts of honey, 12 parts of tea polyphenol and 8 parts of nisin.
The color fixative is prepared from the following raw materials in parts by weight: 6 parts of citric acid, 3 parts of disodium ethylene diamine tetraacetate and 1 part of vitamin C.
The preparation method of the gorgeous coconut milk comprises the following steps:
(1) adding coconut pulp, high fructose corn syrup, multicolored juice and deionized water into a reaction kettle, heating to 78 ℃, and uniformly stirring;
(2) cooling to 45 deg.C, stirring with multicolored juice, color fixative, antiseptic and emulsifier, and pasteurizing;
(3) adding starter, fermenting at 32 deg.C for 10 hr, adjusting pH to 6, pasteurizing, and packaging to obtain the multicolored coconut milk.
Example 3
The gorgeous coconut milk is prepared from the following raw materials in parts by weight: 85 parts of coconut milk, 8 parts of gorgeous juice, 6 parts of high fructose corn syrup, 2 parts of color fixative, 0.5 part of preservative, 1.5 parts of emulsifier, 0.03 part of leaven and 12 parts of deionized water.
The emulsifier is prepared from the following raw materials in parts by weight: 18 parts of sodium stearyl lactate, 15 parts of fatty acid sucrose polyester, 7 parts of tween 60, 7 parts of vitamin E and 3 parts of lactic acid fatty glyceride.
The preservative is prepared from the following raw materials in parts by weight: 18 parts of epsilon-polylysine, 12 parts of honey, 12 parts of tea polyphenol and 8 parts of nisin.
The color fixative is prepared from the following raw materials in parts by weight: 6 parts of citric acid, 3 parts of disodium ethylene diamine tetraacetate and 1 part of vitamin C.
The preparation method of the gorgeous coconut milk comprises the following steps:
(1) adding coconut pulp, high fructose corn syrup, multicolored juice and deionized water into a reaction kettle, heating to 78 ℃, and uniformly stirring;
(2) cooling to 45 deg.C, stirring with multicolored juice, color fixative, antiseptic and emulsifier, and pasteurizing;
(3) adding starter, fermenting at 32 deg.C for 10 hr, adjusting pH to 6, pasteurizing, and packaging to obtain the multicolored coconut milk.
Example 4
The gorgeous coconut milk is prepared from the following raw materials in parts by weight: 80 parts of coconut milk, 2 parts of gorgeous juice, 3 parts of high fructose corn syrup, 1 part of color fixative, 0.4 part of preservative, 1 part of emulsifier, 0.02 part of leavening agent and 10 parts of deionized water.
The emulsifier is prepared from the following raw materials in parts by weight: 18 parts of sodium stearyl lactate, 15 parts of fatty acid sucrose polyester, 7 parts of tween 60, 7 parts of vitamin E and 3 parts of lactic acid fatty glyceride.
The preservative is prepared from the following raw materials in parts by weight: 18 parts of epsilon-polylysine, 12 parts of honey, 12 parts of tea polyphenol and 8 parts of nisin.
The color fixative is prepared from the following raw materials in parts by weight: 6 parts of citric acid, 3 parts of disodium ethylene diamine tetraacetate and 1 part of vitamin C.
The preparation method of the gorgeous coconut milk comprises the following steps:
(1) adding coconut pulp, high fructose corn syrup, multicolored juice and deionized water into a reaction kettle, heating to 78 ℃, and uniformly stirring;
(2) cooling to 45 deg.C, stirring with multicolored juice, color fixative, antiseptic and emulsifier, and pasteurizing;
(3) adding starter, fermenting at 32 deg.C for 10 hr, adjusting pH to 6, pasteurizing, and packaging to obtain the multicolored coconut milk.
Comparative example 1
Comparative example 1 differs from example 1 in that comparative example 1 does not contain the preservative, and the other is the same.
Comparative example 2
Comparative example 2 differs from example 1 in that the preservative is the same as in example 1.
The preservative is prepared from the following raw materials in parts by weight: 15 parts of epsilon-polylysine and 10 parts of nisin.
Comparative example 3
Comparative example 3 differs from example 1 in that the preservative is the same as the preservative.
The preservative is prepared by mixing potassium sorbate and calcium propionate according to the weight ratio of 1: 1.
Comparative example 4
Comparative example 4 differs from example 1 in that the emulsifier described in comparative example 5 is different from example 1, all the others being the same.
The emulsifier is prepared from sodium caseinate, glyceryl monostearate, tween 60 and propylene glycol fatty acid ester according to a weight ratio of 1: 1:1 and mixing.
Comparative example 5
Comparative example 5 differs from example 1 in that the emulsifier described in comparative example 5 is different from example 1, all the others being the same.
The emulsifier is prepared from the following raw materials in parts by weight: 18 parts of sodium stearyl lactate, 15 parts of fatty acid sucrose polyester and 3 parts of lactic acid fatty glyceride.
Comparative example 6
Comparative example 6 is different from example 1 in that comparative example 6 does not contain the color fixative and is otherwise the same.
To further demonstrate the effect of the present invention, the following test methods were provided:
1. the gorgeous coconut milk prepared in examples 1 to 4 and comparative examples 1 to 6 was subjected to taste and flavor evaluation tests. Main sensory evaluation items: texture, flavor, mouthfeel, etc. The number of the participants was 20, and the sensory evaluation of the multicolored coconut milk of examples 1 to 4 and comparative examples 1 to 6 was performed, and the average score was calculated. The scoring criteria are shown in Table 1 and the test results are shown in Table 2.
TABLE 1 Scoring standards
TABLE 2 test results
As can be seen from Table 2, the gorgeous coconut milk of the present invention has good texture, flavor and taste.
As shown in comparative examples 1-4, the organization, flavor and taste of the gorgeous coconut milk can be influenced by different proportions of the gorgeous coconut milk, wherein example 1 is the best proportion.
It can be seen from comparison of example 1 with comparative examples 1 to 3 that the preservative of the present invention can significantly improve the texture, and when the preservative is replaced, the texture is significantly reduced.
Comparing example 1 with comparative examples 4 and 5, it can be seen that the emulsifier of the present invention can significantly improve the texture, flavor and taste of the gorgeous coconut milk, and when the emulsifier of the present invention is replaced, the texture, flavor and taste are significantly reduced.
Comparing example 1 with comparative example 6, it can be seen that the color fixative of the invention can significantly improve the organization state of the gorgeous coconut milk.
2. The stability test was carried out by storing the multicolored coconut milk prepared in examples 1 to 4 and comparative examples 1 to 6 at 0 to 4 ℃, and the number of days of delamination was observed, and the test results are shown in Table 3.
Table 3 stability test results
As can be seen from Table 3, the gorgeous coconut milk of the present invention has good stability and delamination occurred only 75 days at low temperature.
As shown in comparative examples 1-4, the different proportions of the gorgeous coconut milk can affect the stability of the gorgeous coconut milk, wherein the proportion of the gorgeous coconut milk in example 1 is the best, and the gorgeous coconut milk in example 1 is layered in 75 days.
As can be seen from the comparison of example 1 and comparative examples 1 to 3, the preservative of the present invention can improve the stability, and when the preservative is replaced, the stability is reduced, and the delamination phenomenon occurs in advance.
Comparing example 1 with comparative examples 4 and 5, it is known that the emulsifier of the present invention can significantly improve the stability of the gorgeous coconut milk, and when the emulsifier is replaced, the stability is significantly reduced, and the delamination phenomenon occurs in advance.
In light of the foregoing description of preferred embodiments according to the invention, it is clear that many changes and modifications can be made by the person skilled in the art without departing from the scope of the invention. The technical scope of the present invention is not limited to the contents of the specification, and must be determined according to the scope of the claims.
Claims (10)
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| CN113397153A (en) * | 2021-07-05 | 2021-09-17 | 龚政宇 | A multicolored food and its preparation method |
| CN115918734A (en) * | 2022-12-23 | 2023-04-07 | 光明乳业股份有限公司 | Room-temperature stirring type coconut yogurt and preparation method thereof |
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| CN113397153A (en) * | 2021-07-05 | 2021-09-17 | 龚政宇 | A multicolored food and its preparation method |
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