CN108740954A - A kind of coconut milk essence and its preparation method and application - Google Patents
A kind of coconut milk essence and its preparation method and application Download PDFInfo
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- CN108740954A CN108740954A CN201810595569.5A CN201810595569A CN108740954A CN 108740954 A CN108740954 A CN 108740954A CN 201810595569 A CN201810595569 A CN 201810595569A CN 108740954 A CN108740954 A CN 108740954A
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- coconut milk
- coconut
- acid
- milk essence
- propylene glycol
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Dairy Products (AREA)
Abstract
The present invention discloses a kind of coconut milk essence and preparation method and application, the coconut milk essence prepares raw materials used by delta-decalactone, fourth position caprylolactone, fourth position undecalactone, fourth position dodecalactone, capric acid, octanoic acid, lauric acid/dodecanoic acid, vanillic aldehyde, Ethyl vanillin, capraldehyde, caproic acid, acetaldehyde, lauric aldehyde, enanthaldehyde, ethyl acetate, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, 2 methyl caproic acid, 3- hydroxy-2-butanones, lactic acid, the raw materials such as the propylene glycol solution for the aldehyde C-9 that mass percent concentration is 1% and propylene glycol press certain mass percentage composition, preparation method is to prepare coconut milk essence after raw material used mixes to stir evenly to obtain the final product.The coconut milk essence prepares raw materials used convenient sources, and coconut milk characteristic perfume is true to nature, and natural sense is strong, lasting stability.It is added to as food additives in numerous food, such as arrack, coconut juice beverage so that these products have natural coconut milk fragrance and mouthfeel.
Description
Technical field
The present invention relates to a kind of food flavor, more particularly to a kind of coconut milk essence and its preparation method and application belongs to food
Product field.
Background technology
Coconut juice is the liquid endosperm in coconut nut fruit caving, is a kind of natural drink full of nutrition.Coconut juice is to enhancing kidney
Dirty blood circulation has good effect, there is diuresis, refreshing and detoxicating, can treat kidney stone.Clinically coconut juice can be used for auxiliary
Help treatment hepatitis and enterogastritis.Coconut milk essence not only can help taste by flavouring in coconut milk product, can also can in food industry
Numerous food, such as arrack, coconut juice beverage is made.Therefore, the development of coconut milk essence, has very important significance.
The preparation about coconut milk essence is rarely reported at present, patent《A kind of preparation method of coconut milk essence and obtained product
Application》The coconut milk essence butter note and fruity rhythm shortcoming of (Patent No. 201510421348.2) report, therefore exist
The problems such as fragrance harmony and fidelity are short of.Meanwhile there is the complicated skill such as broken, high temperature and enzymolysis in preparation process
Art problem.Coconut milk essence is mainly used in the flavoring of bakery, arrack, coconut beverage in the prior art.
Invention content
An object of the present invention is owed to solve fragrance harmony and fidelity existing for above-mentioned coconut milk essence
Lack, the technical problems such as preparation process complexity and propose a kind of coconut milk essence, which not only has true to nature strong
Coconut milk taste, and have the characteristics that fragrance is coordinated, soft, natural, preparation process is simple.Therefore with before very wide application
Scape.
The second object of the present invention is to provide a kind of preparation method of above-mentioned coconut milk essence, the preparation method is due to preparing
Process is simple, easy to operate, is convenient for large-scale production.
The third object of the present invention is to propose a kind of application process of above-mentioned coconut milk essence.Applied to arrack or coconut juice
The food such as beverage assign the coconut milk fragrance of these natural foods.
Technical scheme of the present invention
A kind of coconut milk essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
A kind of preparation method of above-mentioned coconut milk essence, steps are as follows：
It, will be in delta-decalactone, fourth position caprylolactone, fourth position 11 by the raw materials used composition of coconut milk essence and content is prepared
Ester, fourth position dodecalactone, capric acid, octanoic acid, lauric acid/dodecanoic acid, vanillic aldehyde, Ethyl vanillin, capraldehyde, caproic acid, acetaldehyde, lauric aldehyde, heptan
Aldehyde, ethyl acetate, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, 2 methyl caproic acid, 3- hydroxyls -2-
The octanal that propylene glycol solution, the mass percent concentration for the aldehyde C-9 that butanone, lactic acid, mass percent concentration are 1% are 0.1%
The furans that propylene glycol solution, the mass percent concentration for the diacetyl that propylene glycol solution, mass percent concentration are 1% are 10%
It is stirred evenly after the propylene glycol solution of ketone, the propylene glycol solution for the acetic acid that mass percent concentration is 10% and mixed with propylene glycol,
Up to coconut milk essence.
The coconut milk essence of above-mentioned gained, it is lasting since coconut milk fragrance is coordinated, soft, natural and aroma quality is stablized, it applies
In the flavoring of food, it is especially used for the flavoring of the food such as arrack or coconut beverage, flavoring process to be as follows：
Coconut milk essence is added in arrack or coconut beverage, the additive amount of coconut milk essence is arrack or coconut beverage
0.02-0.04g coconut milk essence is added, after shaking up in the 0.02-0.04% of quality that is, in 100g arracks or coconut beverage to obtain the final product
Arrack with coconut milk fragrance or coconut beverage.
The advantageous effects of the present invention
A kind of coconut milk essence of the present invention, note composition include mainly milk note, fruity rhythm, sour note, camerlsed
Rhythm, aldehyde note and butter note, it is mainly quasi- with delta-decalactone, fourth position caprylolactone and fourth position undecalactone in above-mentioned formula
Go out the milk fragrance of coconut milk；With ethyl acetate, ethyl butyrate, third pungent lactones, third heptan lactones and third ten dilactone draw up
The fruity of coconut milk；The acid that coconut milk is drawn up with acetic acid, caproic acid, octanoic acid and lauric acid/dodecanoic acid is fragrant；With vanillic aldehyde, Ethyl vanillin and furanone
Draw up the caramel note of coconut milk；The aldehyde that coconut milk is drawn up with capraldehyde, enanthaldehyde and aldehyde C-9 is fragrant；It is quasi- with 3- hydroxy-2-butanones and diacetyl
Go out the butter note of coconut milk, the above-mentioned raw material prepared needed for various notes and solvent propylene glycol are mixed in the proper ratio, obtained
To coconut milk essence have higher picture really spend.
Further, a kind of coconut milk essence of the invention, since each note acts synergistically, fragrance is coordinated, is soft, natural,
Applied to food, the especially flavoring of coconut milk beverage or coconut milk wine, make final products obtained therefrom that not only there is strong coconut milk taste, and
And bring the mouthfeel of natural coconut milk.
Further, the preparation method of a kind of coconut milk essence of the invention, preparation process is simple, easy to operate, convenient for rule
Modelling produces.
Specific implementation mode
The present invention is expanded on further below by specific embodiment, but does not limit the present invention.
The subjective appreciation method of coconut milk essence in various embodiments of the present invention, referring to《A kind of perfume (or spice) with red bean fragrance
Essence and preparation method thereof》The assessment method of the essence of red bean fragrance described in (Patent No. 201610903162.5).
Raw materials can be commercially available from open commercial sources in various embodiments of the present invention.
Embodiment 1
A kind of coconut milk essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
A kind of preparation method of above-mentioned coconut milk essence, steps are as follows：
Raw material composition used is prepared by coconut milk essence and content, total raw material are calculated with 100.00g, by the 1.80g fourths position last of the ten Heavenly stems
Lactone, 3.10g fourths position caprylolactone, 2.70g fourths position undecalactone, 0.05g fourths position dodecalactone, 0.30g capric acid, 1.90g octanoic acid,
3.00g lauric acid/dodecanoic acids, 2.50g vanillic aldehydes, 2.30g Ethyl vanillins, 1.10g caproic acids, 0.30g acetaldehyde, 0.05g capraldehyde, 0.20g ten
Dialdehyde, 0.20g enanthaldehyde, 0.10g ethyl acetate, 1.00g ethyl butyrates, third dodecalactone of 1.20g, third caprylolactone of 2.30g,
Third heptalactone of 1.50g, 3.20g lactic acid, 0.30g 2 methyl caproic acids, 1.80g 3- hydroxy-2-butanones, 0.70g mass percentages
The propylene glycol solution for the octanal that propylene glycol solution, the 0.60g mass percent concentrations for 1% aldehyde C-9 that specific concentration is are 1%,
The furans that propylene glycol solution, the 1.50g mass percent concentrations for the diacetyl that 3.10g mass percent concentrations are 1% are 10%
After the propylene glycol solution of ketone, the propylene glycol solution that 2.00g mass percent concentrations are 10% acetic acid and 61.20g mixed with propylene glycol
It stirs evenly to get coconut milk essence.
The coconut milk essence of above-mentioned gained, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note smell distinguishing, passes through
Subjective appreciation, fourth butyrolactone class embody the milk fragrance of coconut milk, and the third butyrolactone class embodies the fruity of coconut milk, 3- hydroxyls -2-
Butanone and diacetyl make the fragrance of coconut milk more mellow and fuller, and therefore, obtained coconut milk essence has the characteristic perfume of coconut milk taste, forces
Zhen Dugao, and fragrance is coordinated, lasting is lasting, stable quality.
Application Example 1
The coconut milk essence of 1 gained of above-described embodiment, is applied to the flavoring of food, is especially applied to adding for coconut beverage
Perfume (or spice), flavoring process are as follows：
Coconut milk essence is added in coconut beverage, the additive amount of coconut milk essence is the 0.02% of coconut beverage quality, i.e.,
0.02g coconut milk essence is added in 100g coconut beverages, shakes up rear up to the coconut beverage with coconut milk fragrance.
The coconut beverage with coconut milk fragrance of above-mentioned gained, due to the addition of coconut milk essence, hence it is evident that improve coconut drink
The coconut milk fragrance and mouthfeel of material, and the coconut milk fragrance of coconut beverage is very natural, fruit juice sense is strong, and coconut characteristic perfume is sufficient.
Embodiment 2
A kind of coconut milk essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
A kind of preparation method of above-mentioned coconut milk essence, steps are as follows：
Raw materials used composition and content are prepared by coconut milk essence, total raw material is calculated with 100.00g, will be in the 3.50g fourths position last of the ten Heavenly stems
Ester, 5.10g fourths position caprylolactone, 3.70g fourths position undecalactone, 0.15g fourths position dodecalactone, 0.80g capric acid, 2.90g octanoic acid,
3.80g lauric acid/dodecanoic acids, 3.50g vanillic aldehydes, 3.20g Ethyl vanillins, 1.80g caproic acids, 1.50g acetaldehyde, 0.50g capraldehyde, 0.80g ten
Dialdehyde, 1.90g enanthaldehyde, 1.00g ethyl acetate, 1.50g ethyl butyrates, third dodecalactone of 2.50g, third caprylolactone of 3.00g,
Third heptalactone of 2.80g, 3.90g lactic acid, 1.20g 2 methyl caproic acids, 2.50g 3- hydroxy-2-butanones, 1.30g mass percentages
The propylene glycol solution for the octanal that propylene glycol solution, the 1.90g mass percent concentrations for the aldehyde C-9 that specific concentration is 1% are 1%,
The furans that propylene glycol solution, the 2.70g mass percent concentrations for the diacetyl that 4.00g mass percent concentrations are 1% are 10%
The propylene glycol solution and 35.55g mixed with propylene glycol of the propylene glycol solution of ketone, the acetic acid that 3.00g mass percent concentrations are 10%
After stir evenly to get coconut milk essence.
The coconut milk essence of above-mentioned gained, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note smell distinguishing, passes through
Subjective appreciation, fourth butyrolactone class embody the milk fragrance of coconut milk, and the third butyrolactone class embodies the fruity of coconut milk, capraldehyde, enanthaldehyde
The aldehyde that coconut milk is embodied with aldehyde C-9 etc. is fragrant so that the fragrance of coconut milk essence is more plentiful.Therefore, the coconut milk essence obtained has coconut palm
The characteristic perfume of milk, fragrance is pure and fresh, and green note is slightly heavy, aroma quality lasting stability.
Application Example 2
The coconut milk essence of 2 gained of above-described embodiment, is applied to the flavoring of food, is especially applied to adding for coconut beverage
Perfume (or spice), flavoring process are as follows：
Coconut milk essence is added in coconut beverage, the additive amount of coconut milk essence is the 0.03% of coconut beverage quality, i.e.,
0.03g coconut milk essence is added in 100g coconut beverages, shakes up rear up to the coconut beverage with coconut milk fragrance.
The coconut beverage with coconut milk fragrance of above-mentioned gained, due to the addition of coconut milk essence, hence it is evident that improve coconut drink
The coconut milk fragrance and mouthfeel of material, and the coconut milk fragrance of coconut beverage is very natural, fruit juice sense is strong, and coconut characteristic perfume is sufficient.
Embodiment 3
A kind of coconut milk essence, is calculated by mass percentage, and prepares raw materials used composition and content is as follows：
A kind of preparation method of above-mentioned coconut milk essence, steps are as follows：
Prepare raw materials used composition and content by coconut milk essence, total raw material is calculated with 100g, by 2.70g delta-decalactones,
4.10g fourths position caprylolactone, 3.20g fourths position undecalactone, 0.10g fourths position dodecalactone, 0.50g capric acid, 2.40g octanoic acids, 3.40g
Lauric acid/dodecanoic acid, 3.00g vanillic aldehydes, 2.80g Ethyl vanillins, 1.25g caproic acids, 0.90g acetaldehyde, 0.28g capraldehyde, 0.50g lauric aldehydes,
1.00g enanthaldehyde, 0.60g ethyl acetate, 1.25g ethyl butyrates, third dodecalactone of 1.90g, 2.70g third caprylolactone, 2.20g
Third heptalactone, 3.60g lactic acid, 0.80g 2 methyl caproic acids, 2.20g 3- hydroxy-2-butanones, 1.00g mass percent concentrations
The propylene glycol solution for the octanal that propylene glycol solution, 1.25g mass percent concentrations for 1% aldehyde C-9 are 1%, 3.55g mass
The propylene glycol for the furanone that propylene glycol solution, the 2.10g mass percent concentrations for the diacetyl that percent concentration is 1% are 10%
It is stirred evenly after solution, the propylene glycol solution for the acetic acid that 2.50g mass percent concentrations are 10% and 47.97g mixed with propylene glycol,
Up to coconut milk essence.
The coconut milk essence of above-mentioned gained, is dipped with Wen Xiangzhi, and three aspect such as from the beginning fragrant, body note and bottom note smell distinguishing, passes through
Subjective appreciation, fourth butyrolactone class embody the milk fragrance of coconut milk, and the third butyrolactone class embodies the fruity of coconut milk, acetic acid, caproic acid
The acid that coconut milk is embodied with octanoic acid etc. is fragrant so that the fragrance of coconut milk is more mellow and fuller.Therefore, the coconut milk essence obtained has coconut milk
Characteristic perfume, sour note is slightly heavy, aroma quality lasting stability.
Application Example 3
The coconut milk essence of 3 gained of above-described embodiment, is applied to the flavoring of food, is especially applied to adding for coconut beverage
Perfume (or spice), flavoring process are as follows：
Coconut milk essence is added in coconut beverage, the additive amount of coconut milk essence is the 0.04% of coconut beverage quality, i.e.,
0.04g coconut milk essence is added in 100g coconut beverages, shakes up rear up to the coconut beverage with coconut milk fragrance.
The coconut beverage with coconut milk fragrance of above-mentioned gained, due to the addition of coconut milk essence, hence it is evident that improve coconut drink
The coconut milk fragrance and mouthfeel of material, and the coconut milk fragrance of coconut beverage is very natural, fruit juice sense is strong, and coconut characteristic perfume is sufficient.
In conclusion a kind of coconut milk essence of the present invention, the feature note with coconut milk, note composition include milk perfume
Rhythm, fruity rhythm, sour note, caramel note, aldehyde note and butter note, all kinds of note synergistic effects, form with strong coconut palm
The essence of milk fragrance, fragrance is true to nature, and natural sense is strong, lasting stability.Therefore it can apply to the increasing of the food such as arrack, coconut beverage
Perfume (or spice) assigns the coconut milk fragrance of these natural foods.
The above is only the basic explanation under present inventive concept, and any etc. made by technical solution according to the present invention
Effect transformation, is within the scope of protection of the invention.
Claims (6)
1. a kind of coconut milk essence, it is characterised in that the coconut milk essence is calculated by mass percentage, prepares raw materials used group
At and content it is as follows：
2. coconut milk essence as described in claim 1, it is characterised in that be calculated by mass percentage, prepare raw materials used composition
And content is as follows：
3. coconut milk essence as described in claim 1, it is characterised in that be calculated by mass percentage, prepare raw materials used composition
And content is as follows：
4. coconut milk essence as described in claim 1, it is characterised in that be calculated by mass percentage, prepare raw materials used composition
And content is as follows：
5. the preparation method of the coconut milk essence as described in claim 1,2,3 or 4, it is characterised in that steps are as follows：
Raw materials used composition and content are prepared by coconut milk essence, by delta-decalactone, fourth position caprylolactone, fourth position undecalactone, fourth
Position dodecalactone, capric acid, octanoic acid, lauric acid/dodecanoic acid, vanillic aldehyde, Ethyl vanillin, capraldehyde, caproic acid, acetaldehyde, lauric aldehyde, enanthaldehyde, acetic acid
Ethyl ester, ethyl butyrate, third dodecalactone, third caprylolactone, third heptalactone, 2 methyl caproic acid, 3- hydroxy-2-butanones, breast
The propylene glycol for the octanal that propylene glycol solution, the mass percent concentration for the aldehyde C-9 that acid, mass percent concentration are 1% are 0.1%
The third of the furanone that propylene glycol solution, the mass percent concentration for the diacetyl that solution, mass percent concentration are 1% are 10%
It is stirred evenly to get coconut palm after glycol solution, the propylene glycol solution for the acetic acid that mass percent concentration is 10% and mixed with propylene glycol
Milk essence.
6. the coconut milk essence as described in claim 1,2,3 or 4, for arrack or the flavoring of coconut beverage, dosage is coconut palm
The 0.02-0.04% of sub- wine or coconut beverage quality.
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| CN104921050A (en) * | 2015-07-17 | 2015-09-23 | 天宁香料（江苏）有限公司 | Coconut milk essence preparing method and application of prepared product |
| CN105310047A (en) * | 2015-10-29 | 2016-02-10 | 宁波威龙香精香料有限公司 | Whipped cream powder essence |
| CN108576758A (en) * | 2018-04-27 | 2018-09-28 | 苏州禾田香料有限公司 | A kind of fresh milk type food flavor and production technology |
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2018
- 2018-06-11 CN CN201810595569.5A patent/CN108740954A/en active Pending
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| CN102669627A (en) * | 2012-06-19 | 2012-09-19 | 天宁香料（江苏）有限公司 | Preparation method for heat resisting milk essence and application of obtained product |
| CN104814418A (en) * | 2015-06-01 | 2015-08-05 | 广东铭康香精香料有限公司 | Coconut essence for food and preparation method thereof |
| CN104921050A (en) * | 2015-07-17 | 2015-09-23 | 天宁香料（江苏）有限公司 | Coconut milk essence preparing method and application of prepared product |
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