CN106135866A - A kind of natural coconut flavor essence and preparation method thereof - Google Patents

Abstract

The present invention provides a kind of natural coconut flavor essence and preparation method thereof, belongs to technical field of food additives.Described natural flavour mountaineous cocoanut flavour, by weight, including: coconut palm slurry 60%～90%, glycerol or propylene glycol 3%～20%, spice 1%～8%, surplus is syrup.The invention still further relates to natural coconut flavor essence in beverage, baking, the application in cold drink field.The natural coconut flavor essence that the present invention provides, overwhelming majority compositions are natural materials, only with glycerol or propylene glycol as solvent, add without other chemical substances, keep the natural coconut local flavor of product, and the earth reduces the potential potential safety hazard of essence.

Description

A kind of natural coconut flavor essence and preparation method thereof

Technical field

The present invention relates to technical field of food additives, particularly relate to a kind of natural coconut flavor essence and Preparation method.

Background technology

Edible essence is the fragrance with reference to wholefood, uses natural and natural equivalent spice, synthetic perfume The essence with natural flavour mountaineous various odor types is formed through allotment meticulously.Edible essence is that food industry must not The food additive that can lack.Natural essence, equivalent natural essence, synthetic essence, microorganism can be divided Prepare essence, flavor essence etc. several.Present field of food, to be equal to natural essence and artificial conjunction Become essence relatively conventional.

Existing cocoanut flavour is mostly compound essence, using nonyl lactone (also referred to as arbricolin) as main Body note material, then with vanillin, that ethyl vanillin increases Rhizoma et radix valerianae is fragrant and sweet, again with cognac oil, the sourest, pungent Alcohol is assigned to oils and fats gas and aroma.Although essence itself has the characteristic of oneself's limitation, can produce beyond time a certain amount of Raw unacceptable fragrance, but it is not overall safety.Add in existing synthesis class essence Chemical substance life-time service, exist potentially hazardous, such as acrylamide, chloropropyl alcohol etc..Thus it is natural Essence increasingly causes the concern of people.

Summary of the invention

The problem to be solved in the present invention is that existing cocoanut flavour is mostly chemosynthesis essence, its fragrance list Thin, lasting is short, and chemosynthesis material has potential potential safety hazard.

First purpose of the present invention is to provide a kind of natural coconut flavor essence.Described natural flavour mountaineous coconut palm Sub-essence, by weight, including: coconut palm slurry 60%～90%, glycerol or propylene glycol 3%～20%, perfume Material 1%～8%, surplus is syrup.

Further, described natural coconut flavor essence, by weight, and including: coconut palm slurry 70%～90%, Glycerol or propylene glycol 5%～15%, spice 1%～6%, surplus is syrup.

Further, described natural coconut flavor essence, by weight, and including: coconut palm slurry 70%～85%, Glycerol or propylene glycol 5%～12%, spice 3%～6%, surplus is syrup.

Preferably, the raw material of described syrup is Caulis Sacchari sinensis juice and fruit juice.

Preferably, described spice is that Fructus Foeniculi extract, Cortex Cinnamomi extract, Herba Rosmarini Officinalis extract, Herba Cymbopogonis Citrari carry Take the mixture of one or more in thing, limette extract.

Second object of the present invention is to provide the preparation method of above-mentioned natural coconut flavor essence.Institute State preparation method to comprise the following steps:

(1) the coconut palm slurry taking half joins in container, adds syrup under condition of heating and stirring, and stirring is all Even；

(2) adding glycerol or propylene glycol in said mixture, heated and stirred adds residue the most afterwards Coconut palm slurry, continue stirring；

(3) mixture obtained in step (2) adds spice, stir after cool down, stand, Get product.

Further, described coconut palm slurry is prepared by following steps:

A () obtains coconut meat, coconut juice from fresh Cortex cocois radicis standby；

B coconut meat is pulverized by () after, in ground product, addition accounts for coconut meat weight 5～the coconut juice of 15%, accounts for coconut palm Meat weight 3～the ethanol of 8 times, soak 8～15 days；

C mixture that step (b) is obtained by () evaporates, concentrates, to 30～50% that weight is coconut meat weight, Obtain coconut palm slurry.

Preferably, in described step (1) and (2), heating-up temperature is 60～70 DEG C.

Third object of the present invention relates to above-mentioned natural coconut flavor essence at beverage, baking, cold drink The application in field.

The present invention has the advantage that with good effect: the natural coconut flavor essence that the present invention provides, Overwhelming majority compositions are natural materials, only with glycerol or propylene glycol as solvent, without other chemicals Matter is added, and keeps the natural coconut local flavor of product, and the earth reduces the potential potential safety hazard of essence.

(1) the natural coconut flavor essence that the present invention provides, with coconut palm slurry as main material, in starching with coconut palm Composition is type-odor, with the spice of natural extract for helping pastil, with syrup as sweeting agent, is natural goods Matter, without the interpolation of chemical substance, on the one hand decreases potential safety hazard, on the other hand make essence fragrance dense, Do not stimulate.

(2) present invention extracts with Fructus Foeniculi extract, Cortex Cinnamomi extract, Herba Rosmarini Officinalis extract, Herba Cymbopogonis Citrari One or more in thing, limette extract are as helping pastil, and optimize itself and type-odor, sweet taste The proportioning of agent so that the taste of essence is mellow, soft and smooth, fragrance remaining time length, fragrant rate high, reaches same Effect time essence addition few, reduce production cost.

(3) in the present invention, type-odor uses coconut palm slurry, expands the range of coconut meat, improves Cortex cocois radicis Utilization rate.

(4) preparation method provided in the present invention, simple to operate, it is ensured that the taste of essence.Meanwhile, Effectively remain the effective ingredient in coconut meat, the ground product of coconut meat add appropriate coconut juice so that The fragrance of essence is soft, mellow.

Detailed description of the invention

In order to be better understood from the present invention, below in conjunction with specific embodiment, the present invention is further retouched State.

Embodiment 1

A kind of natural coconut flavor essence, by weight, including coconut palm slurry 65%, propylene glycol 6%, syrup 21%, spice 8%.

Wherein, spice such as is at the Fructus Foeniculi extract of weight, Cortex Cinnamomi extract, Herba Rosmarini Officinalis extract, the Herba Cymbopogonis Citrari Extract, the mixture of limette extract.

Wherein, the raw material of syrup be weight ratio be Caulis Sacchari sinensis juice and the fruit juice of 4:1, the soluble solids of syrup Content >=75%.

Preparation method:

(1) preparation of coconut palm slurry: choose that to obtain coconut meat, coconut juice from fresh Cortex cocois radicis standby；By coconut meat After pulverizing, in ground product, addition accounts for the coconut juice of coconut meat weight 15%, accounts for the ethanol of coconut meat weight 4 times, After soaking 10 days, by the mixture evaporation obtained, concentrate, to 40% that weight is original coconut meat weight, Obtain coconut palm slurry.

(2) take half coconut palm slurry join in container, heat and maintain temperature at 60 DEG C, stirring condition Lower addition syrup, stirs；

(3) in said mixture, add propylene glycol, maintain temperature at 60 DEG C, be stirring evenly and then adding into Remaining coconut palm is starched, and continues stirring；

(4) mixture obtained in step (3) adds spice, stir after cool down, stand, Get product.

Embodiment 2

A kind of natural coconut flavor essence, by weight, including coconut palm slurry 72%, glycerol 18%, syrup 5%, spice 5%.

Wherein, spice be Fructus Foeniculi extract, Cortex Cinnamomi extract, Herba Rosmarini Officinalis extract, Herba Cymbopogonis Citrari extract, The mixture of limette extract.

Wherein, the raw material of syrup be weight ratio be Caulis Sacchari sinensis juice and the fruit juice of 3:2, the soluble solids of syrup Content >=75%.

Preparation method is same as in Example 1, except for the difference that: in the preparation of step (1) coconut palm slurry, coconut juice Addition is coconut meat weight 10%, the weight of ethanol is 5 times of coconut meat weight, step (2) and In step (3), the temperature of heating is 68 DEG C.

Embodiment 3

A kind of natural coconut flavor essence, by weight, including coconut palm slurry 84%, glycerol 10%, syrup 3%, spice 3%.

Wherein, spice be Fructus Foeniculi extract, Cortex Cinnamomi extract, Herba Rosmarini Officinalis extract, Herba Cymbopogonis Citrari extract, The mixture of limette extract.

Wherein, the raw material of syrup be weight ratio be Caulis Sacchari sinensis juice and the fruit juice of 1:1, the soluble solids of syrup Content >=75%.

Preparation method is same as in Example 1, except for the difference that: in the preparation of step (1) coconut palm slurry, coconut juice Addition is coconut meat weight 8%, the weight of ethanol is 6 times of coconut meat weight, and soak time is 12 My god, in step (2) and step (3), the temperature of heating is 65 DEG C.

Embodiment 4

A kind of natural coconut flavor essence, by weight, including coconut palm slurry 88%, propylene glycol 8%, syrup 3%, spice 1%.

Wherein, spice be Fructus Foeniculi extract, Cortex Cinnamomi extract, Herba Rosmarini Officinalis extract, Herba Cymbopogonis Citrari extract, The mixture of limette extract.

Wherein, the raw material of syrup be weight ratio be Caulis Sacchari sinensis juice and the fruit juice of 5:1, the soluble solids of syrup Content >=75%.

Preparation method is same as in Example 1, except for the difference that: in the preparation of (a) coconut palm slurry, adding of coconut juice Enter that amount is coconut meat weight 6%, the weight of ethanol is 8 times of coconut meat weight, and soak time is 15 days, In step (2) and step (3), the temperature of heating is 62 DEG C.

Above embodiments of the invention are described in detail, but described content has been only the preferable of the present invention Embodiment, it is impossible to be considered the practical range for limiting the present invention.All according to the scope of the invention made equal Deng change and improvement etc., within all should still belonging to this patent covering scope.

Claims (9)

1. a natural coconut flavor essence, it is characterised in that: by weight, including:

Coconut palm slurry 60%～90%, glycerol or propylene glycol 3%～20%, spice 1%～8%, surplus is syrup.

Natural coconut flavor essence the most according to claim 1, it is characterised in that: by weight, Including:

Coconut palm slurry 70%～90%, glycerol or propylene glycol 5%～15%, spice 1%～6%, surplus is syrup.

Natural coconut flavor essence the most according to claim 2, it is characterised in that: by weight, Including:

Coconut palm slurry 70%～85%, glycerol or propylene glycol 5%～12%, spice 2%～5%, surplus is syrup.

4. according to the arbitrary described natural coconut flavor essence of claim 1-3, it is characterised in that: institute The raw material stating syrup is Caulis Sacchari sinensis juice and fruit juice.

5. according to the arbitrary described natural coconut flavor essence of claim 1-3, it is characterised in that: described Spice is Fructus Foeniculi extract, Cortex Cinnamomi extract, Herba Rosmarini Officinalis extract, Herba Cymbopogonis Citrari extract, limette extraction The mixture of one or more in thing.

6. the preparation method of the natural coconut flavor essence described in claim 1-5, it is characterised in that: bag Include following steps:

(1) the coconut palm slurry taking half joins in container, adds syrup under condition of heating and stirring, and stirring is all Even；

(2) adding glycerol or propylene glycol in said mixture, heated and stirred adds residue the most afterwards Coconut palm slurry, continue stirring；

(3) mixture obtained in step (2) adds spice, stir after cool down, stand, Get product.

Natural coconut flavor essence the most according to claim 6, it is characterised in that: described coconut palm slurry by Following steps prepare:

A () obtains coconut meat, coconut juice from fresh Cortex cocois radicis standby；

B coconut meat is pulverized by () after, in ground product, addition accounts for coconut meat weight 5～the coconut juice of 15%, accounts for coconut palm Meat weight 3～the ethanol of 8 times, soak 8～15 days；

C mixture that step (b) is obtained by () evaporates, concentrates, to 30～50% that weight is coconut meat weight, Obtain coconut palm slurry.

Natural coconut flavor essence the most according to claim 6, it is characterised in that: described step (1) (2), in, heating-up temperature is 60～70 DEG C.

9. the natural coconut flavor essence described in claim 1-5 beverage, baking, cold drink field should With.