CN107028146B - Natural coconut candy flavor enhancer and preparation method thereof - Google Patents
Natural coconut candy flavor enhancer and preparation method thereof Download PDFInfo
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- CN107028146B CN107028146B CN201710233131.8A CN201710233131A CN107028146B CN 107028146 B CN107028146 B CN 107028146B CN 201710233131 A CN201710233131 A CN 201710233131A CN 107028146 B CN107028146 B CN 107028146B
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- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 128
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 128
- 235000019264 food flavour enhancer Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000009508 confectionery Nutrition 0.000 title description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 58
- 239000000796 flavoring agent Substances 0.000 claims abstract description 44
- 235000019634 flavors Nutrition 0.000 claims abstract description 42
- 210000004911 serous fluid Anatomy 0.000 claims abstract description 38
- 238000009835 boiling Methods 0.000 claims abstract description 27
- 235000000346 sugar Nutrition 0.000 claims abstract description 27
- 235000020357 syrup Nutrition 0.000 claims abstract description 27
- 239000006188 syrup Substances 0.000 claims abstract description 27
- 239000002002 slurry Substances 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 23
- 230000000694 effects Effects 0.000 claims abstract description 23
- 238000003756 stirring Methods 0.000 claims abstract description 22
- 238000010438 heat treatment Methods 0.000 claims abstract description 21
- 238000003860 storage Methods 0.000 claims abstract description 19
- 235000013305 food Nutrition 0.000 claims abstract description 18
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000012744 reinforcing agent Substances 0.000 claims abstract description 8
- 238000005303 weighing Methods 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 19
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 230000002708 enhancing effect Effects 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 2
- 235000013373 food additive Nutrition 0.000 abstract description 4
- 239000002778 food additive Substances 0.000 abstract description 4
- 239000012530 fluid Substances 0.000 abstract description 2
- 235000020197 coconut milk Nutrition 0.000 description 9
- 235000019581 fat taste sensations Nutrition 0.000 description 8
- 239000000571 coke Substances 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- 239000007864 aqueous solution Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 4
- 235000013736 caramel Nutrition 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 238000009455 aseptic packaging Methods 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019635 fat flavor Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 235000015097 nutrients Nutrition 0.000 description 1
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- 230000002035 prolonged effect Effects 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- 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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- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a natural coconut flavor enhancer and a preparation method thereof. The preparation method comprises the following steps: weighing coconut products, reducing syrup and white granulated sugar as raw material components, heating at the temperature of 120-; stopping heating when the temperature of the slurry for boiling is 100-120 ℃; adding water into the boiled serous fluid which is stopped to be heated, and stirring until the water activity of the boiled serous fluid is 0.750-0.850 and the sugar degree is 60-75; and cooling the re-dissolved decocted serous fluid to room temperature to obtain the natural coconut flavor reinforcing agent. The coconut flavor enhancer is fluid slurry at normal temperature and has good storage life without adding any food additive.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a natural coconut flavor enhancer and a preparation method thereof.
Background
Coconut is popular in the whole country in recent years because of its rich nutrients such as fat, protein, vitamins, minerals and the like and fresh and fragrant flavor, and coconut milk is gradually and widely used in foods such as coconut candy, coconut milk beverage, coconut cake, coconut milk ice cream, coconut milk biscuit and the like. In addition, caramel flavoured foods are becoming more and more popular with young consumers by virtue of their attractive colour and special flavour. The requirements of people on food are not limited to a certain simple taste, and the richness, softness and even impact of the food taste become one of the evaluation standards of consumers on the delicacy. The combination of coconut and caramel flavours may become a new popular trend.
Coconut candy having both coconut and caramel flavors is a typical representative of coconut-flavored foods. However, coconut candy is limited in the form of solid at normal temperature in the traditional sugar making processes such as forming and cooling, so that the application field of coconut candy flavor drinks and foods is limited. If the coconut candy is directly dissolved, the original coconut flavor is seriously influenced, the original strong coconut flavor is greatly reduced even if the coconut candy is dissolved after being subjected to operations such as micro-crushing and the like, and the production period is directly prolonged by adding process procedures, so that the solid coconut candy is difficult to be directly applied to the processing of foods in other fields such as margarine, coconut-flavored beverage, baked food and the like as an intermediate material.
Disclosure of Invention
The invention aims to provide a natural coconut candy flavor enhancer and a preparation method thereof, and aims to solve the problems that the conventional coconut candy hard candy is solid at normal temperature, and the application field is limited.
In a first aspect, the present invention provides a method for preparing a natural coconut flavor enhancer, comprising the steps of:
dissolving sugar and boiling: weighing coconut products, reducing syrup and white granulated sugar as raw material components, heating at the temperature of 120-;
stopping boiling: stopping heating when the temperature of the slurry in the boiling slurry is 100-120 ℃;
redissolving: adding water into the boiled serous fluid which is stopped to be heated, and stirring until the water activity of the boiled serous fluid is 0.750-0.850 and the sugar degree is 60-75, stopping stirring;
and (3) cooling: and cooling the re-dissolved boiled serous fluid to room temperature to obtain the natural coconut flavor reinforcing agent.
Further, the natural coconut flavor enhancer comprises the following raw material components in parts by weight:
3-6 parts of coconut product
1-3 parts of reducing syrup
1-3 parts of white granulated sugar.
Wherein 3-6 parts of the coconut product comprises any of the above-mentioned parts by weight, for example 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 5.5 parts, or 6 parts of the coconut product. The reducing syrup is 1-3 parts including any one of the above-mentioned components, for example, 1 part, 1.2 parts, 1.5 parts, 1.8 parts, 2 parts, 2.2 parts, 2.5 parts or 3 parts. The white granulated sugar is 1-3 parts including any one of the following points in parts by weight, such as 1 part, 1.2 parts, 1.5 parts, 1.8 parts, 2 parts, 2.2 parts, 2.5 parts or 3 parts.
Preferably, the natural coconut flavor enhancer comprises the following components in parts by weight:
4-5 parts of coconut product
1-2 parts of reducing syrup
1-2 parts of white granulated sugar.
Optionally, the coconut product is selected from one or more of coconut pulp and coconut powder water solution. Wherein said coconut milk, said coconut flour, said coconut milk are commercially available.
Further, the mass concentration of the coconut powder in the coconut powder aqueous solution is 20-50%. Preferably, the mass concentration of the coconut powder in the water solution of the coconut powder is 30%.
Optionally, the reducing syrup is selected from one or more of glucose syrup and high fructose corn syrup. Wherein the glucose syrup and the high fructose corn syrup are commercially available.
Further, in the step of boiling the dissolved sugar, the heating temperature of 120-.
Further, in the step of stopping the boiling, the slurry temperature of 100 ℃ and 120 ℃ includes any point value in the temperature range, for example, the slurry temperature is 100 ℃, 103 ℃, 105 ℃, 110 ℃, 113 ℃, 115 ℃, 118 ℃ or 120 ℃.
Further, in the step of redissolving, the temperature of adding water is 60-95 ℃. Wherein the water added at a temperature of 60-95 deg.C includes any point within the temperature range, such as water added at a temperature of 60 deg.C, 65 deg.C, 70 deg.C, 75 deg.C, 80 deg.C, 85 deg.C, 90 deg.C or 95 deg.C.
Further, the redissolving step specifically comprises: and slowly adding water into the boiled serous fluid which is stopped to be heated, stirring and redissolving.
Further, in the step of redissolving, the weight of the added water is 20-40% of the total weight of the boiled serous fluid. Wherein the weight of added water is 20-40% of the total weight of the cooked slurry includes any point within this range, for example the weight of added water is 20%, 25%, 30%, 35% or 40% of the total weight of the cooked slurry.
Preferably, in the step of reconstituting, water is added at a temperature of 70-90 ℃.
In the present invention, the water activity of the cooked syrup of 0.750-0.850 includes any point within this range of values, for example the water activity of the cooked syrup is 0.750, 0.780, 0.800, 0.840 or 0.850.
Preferably, the water activity of the cooked slurry is 0.750-0.800.
In the present invention, the boiled syrup has a brix of 60 to 75 inclusive of any one of the values in the range, for example, the boiled syrup has a brix of 60, 62, 65, 68, 70 or 75.
Further, in the cooling step, after cooling to room temperature, the natural coconut flavor enhancer has a browning index of 0.8 to 1.5. Wherein a browning index of 0.8 to 1.5 includes any point within this range of values, such as a browning index of 0.8, 1.0, 1.2, or 1.5.
Further, the preparation method further comprises the step of preserving: after the cooling step, storing the natural coconut flavor enhancer in cryogenic storage. Wherein the low temperature is 0-10 ℃. For example, the storage at a low temperature of 0 ℃, 5 ℃, 8 ℃ or 10 ℃.
In a second aspect, the present invention provides a natural coconut flavor enhancer, which is prepared by the above-mentioned preparation method.
Further, the natural coconut flavor enhancer comprises the following raw material components in parts by weight:
3-6 parts of coconut product
1-3 parts of reducing syrup
1-3 parts of white granulated sugar.
Wherein 3-6 parts of the coconut product comprises any of the above-mentioned parts by weight, for example 3 parts, 3.5 parts, 4 parts, 4.5 parts, 5 parts, 5.5 parts, or 6 parts of the coconut product. The reducing syrup is 1-3 parts including any one of the above-mentioned components, for example, 1 part, 1.2 parts, 1.5 parts, 1.8 parts, 2 parts, 2.2 parts, 2.5 parts or 3 parts. The white granulated sugar is 1-3 parts including any one of the following points in parts by weight, such as 1 part, 1.2 parts, 1.5 parts, 1.8 parts, 2 parts, 2.2 parts, 2.5 parts or 3 parts.
Preferably, the natural coconut flavor enhancer comprises the following components in parts by weight:
4-5 parts of coconut product
1-2 parts of reducing syrup
1-2 parts of white granulated sugar.
Optionally, the coconut product is selected from one or more of coconut pulp and coconut powder water solution. Wherein said coconut milk, said coconut flour, said coconut milk are commercially available.
Further, the mass concentration of the coconut powder in the coconut powder aqueous solution is 20-50%. Preferably, the mass concentration of the coconut powder in the water solution of the coconut powder is 30%.
Optionally, the reducing syrup is selected from one or more of glucose syrup and high fructose corn syrup. Wherein the glucose syrup and the high fructose corn syrup are commercially available.
Further, in the step of boiling the dissolved sugar, the heating temperature of 120-.
Further, in the step of stopping the boiling, the slurry temperature of 100 ℃ and 120 ℃ includes any point value in the temperature range, for example, the slurry temperature is 100 ℃, 103 ℃, 105 ℃, 110 ℃, 113 ℃, 115 ℃, 118 ℃ or 120 ℃.
Further, in the step of redissolving, the temperature of adding water is 60-95 ℃. Wherein the water added at a temperature of 60-95 deg.C includes any point within the temperature range, such as water added at a temperature of 60 deg.C, 65 deg.C, 70 deg.C, 75 deg.C, 80 deg.C, 85 deg.C, 90 deg.C or 95 deg.C.
Further, the redissolving step specifically comprises: and slowly adding water into the boiled serous fluid which is stopped to be heated, stirring and redissolving.
Further, in the step of redissolving, the weight of the added water is 20-40% of the total weight of the boiled serous fluid. Wherein the amount of water added is 20-40% by weight of the total weight of the cooked slurry includes any point within this range, for example, the amount of water added is 20%, 25%, 30%, 35% or 40% by weight of the total weight of the cooked slurry.
Preferably, in the step of reconstituting, water is added at a temperature of 70-90 ℃.
In the present invention, the water activity of the cooked syrup of 0.750-0.850 includes any point within this range of values, for example the water activity of the cooked syrup is 0.750, 0.780, 0.800, 0.840 or 0.850.
Preferably, the water activity of the cooked slurry is 0.750-0.800.
In the present invention, the boiled syrup has a brix of 60 to 75 inclusive of any one of the values in the range, for example, the boiled syrup has a brix of 60, 62, 65, 68, 70 or 75.
Further, in the cooling step, after cooling to room temperature, the natural coconut flavor enhancer has a browning index of 0.8 to 1.5. Wherein a browning index of 0.8 to 1.5 includes any point within this range of values, such as a browning index of 0.8, 1.0, 1.2, or 1.5.
Further, the preparation method further comprises the step of preserving: after the cooling step, storing the natural coconut flavor enhancer in cryogenic storage. Wherein the low temperature is 0-10 deg.C, such as 0 deg.C, 5 deg.C, 8 deg.C or 10 deg.C.
In a third aspect, the present invention provides the use of a natural coconut flavor enhancer, which is produced by the above-described production method, as an adjuvant for processing a baked fat or oil, or for enhancing the flavor of a coconut-flavored food or drink.
In a fourth aspect, the present invention provides a baking fat comprising the natural coconut flavor enhancer produced by the above production method.
Compared with the prior art, the invention has the following beneficial effects:
firstly, the limitation that the product with rich coconut flavor is solid is broken through, and the application range of the coconut flavor intermediate material is expanded. Compared with the state that the coconut flavor product in the prior art is solid at normal temperature, the natural coconut flavor enhancer developed by the optimized process method is in a fluid slurry state at normal temperature, so that the natural coconut flavor enhancer can be directly applied to food processing in the field of baking oil. However, if the existing solid coconut candy is used as an intermediate material to process other flavor foods, firstly the coconut candy needs to be crushed, even needs to be micro-crushed to reach an ideal particle size, and then the coconut candy needs to be added with water and heated to a high temperature to be dissolved, so that the process has multiple steps and complex operation, and the original flavor of the solid coconut candy is changed.
And secondly, ensuring that the flavor enhancer is in a flowing state slurry state at normal temperature, and simultaneously ensuring that the flavor enhancer has a rich coconut candy flavor. In the invention, the coconut product rich in protein and the reducing sugar are boiled to cause Maillard reaction between the coconut product and the reducing sugar and caramelization reaction between the sugar, so that the obtained product has strong coconut burnt flavor.
Thirdly, the flavor enhancer disclosed by the invention is pure natural and has an ideal storage life. The raw material components of the flavoring agent do not contain food additives, so that the flavoring agent prepared by processing has the characteristics of pure nature and no additives. Meanwhile, in order to ensure that the storage life and the flavor of the flavor enhancer are still ensured under the condition of not adding chemical synthesis additives such as a preservative, an acid-base regulator, a thickening agent and the like, the invention controls the relation among the water activity, the sugar degree and the browning index of the flavor enhancer by optimizing the process method, thereby achieving the purposes of strong flavor and ideal quality guarantee period without adding any additive. In addition, the adoption of low-temperature refrigeration storage in the invention is also beneficial to prolonging the storage life of the natural coco flavor enhancer and preventing deterioration.
Therefore, the invention obtains the coconut flavor enhancer which is in a flowing state slurry state at normal temperature and has good storage life without adding any food additive.
Detailed Description
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 only a part of the embodiments of the present invention, and not all 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.
It should be noted that the terms "comprises" and "comprising," and any variations thereof, of embodiments of the present invention are intended to cover non-exclusive inclusions, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
The flavor enhancer in the present specification is added to a food or beverage to enhance the flavor, and specifically, it has at least one or all of the following functions: enhancing the flavor (fragrance) of the food or drink before eating, enhancing the mouth scent of the food or drink when eating (holding in the mouth), or enhancing the flavor (aftertaste) of the food or drink after eating.
Example one
The embodiment provides a natural coconut flavor enhancer which is prepared by the following preparation method:
dissolving sugar and boiling: weighing 3 parts by weight of coconut powder aqueous solution (the mass concentration of the coconut powder is 30 percent), 1 part of high fructose corn syrup and 1 part of white granulated sugar as raw material components, heating at 130 ℃, stirring and decocting to form decocted slurry;
stopping boiling: stopping heating when the temperature of the boiled serous fluid is 120 ℃;
redissolving: adding water with the temperature of 80 ℃ into the boiled serous fluid which is stopped to be heated for stirring, wherein the adding amount of the water with the temperature of 80 ℃ is 30 percent of the weight of the boiled serous fluid, and stopping stirring when the water activity of the boiled serous fluid is measured to be 0.778 and the sugar degree is measured to be 69.7;
and (3) cooling: cooling the re-dissolved boiled serous fluid to room temperature to obtain a natural coco flavor reinforcing agent which is in a flowing state slurry state at normal temperature, wherein the natural coco flavor reinforcing agent has coconut coke fragrance and coconut fat taste, and the browning index of the natural coco flavor reinforcing agent is measured to be 0.934;
and (3) storage: the obtained natural coco flavor intensifier is stored at the low temperature of 5 ℃. The natural coconut flavor enhancer has a shelf life of up to 180 days.
Example two
The embodiment provides a natural coconut flavor enhancer which is prepared by the following preparation method:
dissolving sugar and boiling: weighing 4 parts by weight of coconut powder aqueous solution (the mass concentration of the coconut powder is 30 percent), 1.5 parts of high fructose corn syrup and 1.5 parts of white granulated sugar as raw material components, heating at 140 ℃, stirring and decocting to form decocted slurry;
stopping boiling: stopping heating when the temperature of the boiled serous fluid is 100 ℃;
redissolving: adding water with the temperature of 75 ℃ into the boiled serous fluid which is stopped to be heated, stirring, wherein the adding amount of the water with the temperature of 75 ℃ is 25 percent of the weight of the boiled serous fluid, and stopping stirring when the water activity of the boiled serous fluid is measured to be 0.752 and the sugar degree is measured to be 73.8;
and (3) cooling: cooling the re-dissolved boiled pulp to room temperature to obtain a natural coco flavor enhancer which has coconut coke fragrance and coconut fat taste, wherein the coconut fat taste is slightly stronger than that of example 1, and the browning index of the natural coco flavor enhancer is measured to be 1.396;
and (3) storage: the obtained natural coco flavor intensifier is stored at the low temperature of 10 ℃. The natural coconut flavor enhancer has a shelf life of up to 180 days.
EXAMPLE III
The embodiment provides a natural coconut flavor enhancer which is prepared by the following preparation method:
dissolving sugar and boiling: weighing 5 parts by weight of coconut powder aqueous solution (the mass concentration of the coconut powder is 30 percent), 1 part of high fructose corn syrup and 1 part of white granulated sugar as raw material components, heating at 150 ℃, stirring and decocting to form decocted slurry;
stopping boiling: stopping heating when the temperature of the boiled serous fluid is 120 ℃;
redissolving: slowly adding water with the temperature of 85 ℃ into the boiled serous fluid which is stopped to be heated, stirring, measuring the water activity and the sugar degree of the boiled serous fluid at intervals, and stopping stirring when the water activity of the boiled serous fluid is measured to be 0.800 and the sugar degree is measured to be 64.5;
and (3) cooling: cooling the re-dissolved boiled pulp to room temperature to obtain a natural coco flavor enhancer which has coconut coke fragrance and coconut fat taste, but the coconut fat taste is stronger than that of the coconut coke fragrance and the coconut fat taste of the coconut fat in examples 1 and 2, and measuring the browning index of the natural coco flavor enhancer to be 0.902;
and (3) storage: the obtained natural coco flavor intensifier is stored at the low temperature of 10 ℃. The natural coconut flavor enhancer has a shelf life of 120 days.
Example four
The embodiment provides a natural coconut flavor enhancer which is prepared by the following preparation method:
dissolving sugar and boiling: weighing 3 parts by weight of coconut milk, 1 part by weight of high fructose corn syrup and 1 part by weight of white granulated sugar as raw material components, heating at 120 ℃, stirring and decocting to form decocted slurry;
stopping boiling: stopping heating when the temperature of the boiled serous fluid is 110 ℃;
redissolving: adding water with the temperature of 80 ℃ into the boiled serous fluid which is stopped to be heated for stirring, wherein the adding amount of the water with the temperature of 80 ℃ is 30 percent of the weight of the boiled serous fluid, and stopping stirring when the water activity of the boiled serous fluid is measured to be 0.763 and the sugar degree is measured to be 70.9;
and (3) cooling: cooling the re-dissolved boiled pulp to room temperature to obtain a natural cocoanut flavor enhancer which is in a flowing state pulp state at normal temperature, has coconut coke fragrance and coconut fat taste, and the browning index of the natural cocoanut flavor enhancer is measured to be 0.949;
and (3) storage: the obtained natural coco flavor intensifier is stored at the low temperature of 10 ℃. After aseptic packaging and low-temperature storage, the natural coconut flavor enhancer has a storage life of 150 days.
EXAMPLE five
The embodiment provides a natural coconut flavor enhancer which is prepared by the following preparation method:
dissolving sugar and boiling: weighing 3 parts by weight of coconut powder aqueous solution (the mass concentration of coconut powder is 30 percent), 1 part of glucose syrup and 1 part of white granulated sugar as raw material components, heating at 120 ℃, stirring and decocting to form decocted serous fluid;
stopping boiling: stopping heating when the temperature of the boiled serous fluid is 110 ℃;
redissolving: adding water with the temperature of 80 ℃ into the boiled serous fluid which is stopped to be heated for stirring, wherein the adding amount of the water with the temperature of 80 ℃ is 30 percent of the weight of the boiled serous fluid, and stopping stirring when the water activity of the boiled serous fluid is measured to be 0.770 and the sugar degree is measured to be 70.1;
and (3) cooling: cooling the re-dissolved boiled pulp to room temperature to obtain a natural coco coir flavor reinforcing agent which is in a flowing state paste state at normal temperature, has coconut coke flavor and coconut fat flavor, is stronger than that of example 1 in coke flavor, and is measured to have a browning index of 0.930;
and (3) storage: the obtained natural coco flavor intensifier is stored at the low temperature of 10 ℃. The natural coconut flavor enhancer has a shelf life of 150 days.
In the present invention, the heating temperature in the sugar-dissolving boiling step and the boiling slurry temperature at the time of stopping the boiling (i.e., the boiling end point temperature) have an important influence on the flavor of the flavor enhancer produced. The higher the heating temperature and the boiling end point temperature, the more violent the Maillard reaction and the caramelization reaction are, the larger the browning degree of the reaction is, the more brown substances are generated, and some scorched derivatives are also gradually generated to influence the flavor of the product. Meanwhile, the water activity of the boiled pulp in the redissolution step is influenced, the higher the heating temperature and the boiling end point temperature are, the lower the water activity is, and the higher the sugar degree is, so that the flow state of the generated product at normal temperature is influenced.
At the same time, the reconstitution step also has a significant impact on the flavor, flow and shelf life of the resulting natural coconut flavor enhancer. The boiled serous fluid is dissolved again, so that the reasonable adjustment of the water activity, the sugar degree and the browning index of the boiled serous fluid is facilitated, and the optimal effect is obtained. After the redissolution step, if the water activity of the boiled pulp is higher, and the sugar degree and the browning index are lower, the coconut caramel taste and the coconut fat taste are gradually lightened, the flavor of the flavor enhancer is influenced, meanwhile, the storage life of the product is shortened due to the increase of the water activity, and the product is easy to deteriorate; if the water activity of the boiled slurry is too low and the sugar degree is too high, the flow state of the product at normal temperature is affected, and the production operability of the flavor enhancer as an auxiliary material for products such as baking oil and fat is affected. Therefore, the preparation method and the corresponding process parameter conditions are explored through a great deal of creative research and experiments, and the coco coir flavor enhancer which can keep a flowing state paste state at normal temperature (so as to be convenient to process other products such as baking oil and fat as a paste intermediate material) on the basis of not adding any food additive, has rich coco coir flavor and has good storage life limit is obtained.
The natural coconut flavor enhancer disclosed by the embodiment of the invention and the preparation method thereof are described in detail, the principle and the embodiment of the invention are explained by applying specific examples, and the description of the embodiment is only used for helping to understand the method and the core idea of the invention; meanwhile, for a person skilled in the art, according to the idea of the present invention, there may be variations in the specific embodiments and the application scope, and in summary, the content of the present specification should not be construed as a limitation to the present invention.
Claims (8)
1. A preparation method of a natural coconut flavor enhancer is characterized by comprising the following steps:
dissolving sugar and boiling: weighing coconut products, reducing syrup and white granulated sugar as raw material components, heating at the temperature of 120-;
stopping boiling: stopping heating when the temperature of the slurry in the boiling slurry is 100-120 ℃;
redissolving: adding water into the boiled serous fluid which is stopped to be heated, and stirring until the water activity of the boiled serous fluid is 0.750-0.850 and the sugar degree is 60-75, stopping stirring; wherein the weight of the added water is 20-40% of the total weight of the boiled serous fluid;
and (3) cooling: and cooling the re-dissolved boiled serous fluid to room temperature, and measuring the browning index of the natural coconut flavor reinforcing agent to be 0.8-1.5 to obtain the natural coconut flavor reinforcing agent.
2. The method of claim 1, wherein: the weight parts of each raw material component are as follows:
3-6 parts of coconut product
1-3 parts of reducing syrup
1-3 parts of white granulated sugar.
3. The method of claim 1, wherein: the coconut product is selected from one or more of coconut pulp and coconut powder water solution; the reducing syrup is selected from one or more of glucose syrup and high fructose corn syrup.
4. The production method according to any one of claims 1 to 3, characterized in that: in the reconstitution step, the temperature of the added water is 60-95 ℃.
5. The method of claim 1, wherein: the preparation method also comprises the following storage steps: after the cooling step, the resulting natural coconut flavor enhancer is stored under refrigeration.
6. A natural coconut flavor enhancer is characterized in that: the natural coconut flavor enhancer is produced by the production method according to any one of claims 1 to 5.
7. Use of a natural coconut flavor enhancer obtained by the process according to any one of claims 1 to 5, wherein: the natural coconut flavor enhancer is used as an auxiliary material for processing baking oil and fat, or used for enhancing the flavor of coconut flavor drinks and foods.
8. A baking fat characterized by: the baking oil or fat comprises the natural coconut flavor enhancer produced by the production method according to any one of claims 1 to 5.
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| CN108813457A (en) * | 2018-06-12 | 2018-11-16 | 广州市糖匠食品有限公司 | A kind of formula and processing technology of Malacca palm sugar syrup |
| CN109170781A (en) * | 2018-08-23 | 2019-01-11 | 广州市雅禾生物科技有限公司 | Caramel coconut flavor material and preparation method thereof |
| CN112471261A (en) * | 2019-08-20 | 2021-03-12 | 重庆江小白酒业有限公司 | Caramel coconut beverage and preparation method thereof |
| CN113974121B (en) * | 2021-10-27 | 2023-11-17 | 广州市果美味食品有限公司 | Compound burnt-flavor ingredient with rich taste, preparation method and application of compound burnt-flavor ingredient in tea industry |
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| CN101218952A (en) * | 2008-01-24 | 2008-07-16 | 贺小茹 | Coconut candy |
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