CN112514998A - Multicolored coconut milk and preparation method and application thereof - Google Patents
Multicolored coconut milk and preparation method and application thereof Download PDFInfo
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- CN112514998A CN112514998A CN202011423385.4A CN202011423385A CN112514998A CN 112514998 A CN112514998 A CN 112514998A CN 202011423385 A CN202011423385 A CN 202011423385A CN 112514998 A CN112514998 A CN 112514998A
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- 235000020197 coconut milk Nutrition 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 36
- 239000003755 preservative agent Substances 0.000 claims abstract description 35
- 230000002335 preservative effect Effects 0.000 claims abstract description 35
- 239000000834 fixative Substances 0.000 claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 23
- 239000008367 deionised water Substances 0.000 claims abstract description 17
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 17
- 235000019534 high fructose corn syrup Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 13
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 13
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 12
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 10
- 229930195729 fatty acid Natural products 0.000 claims description 10
- 239000000194 fatty acid Substances 0.000 claims description 10
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 9
- 108010053775 Nisin Proteins 0.000 claims description 9
- 108010039918 Polylysine Proteins 0.000 claims description 9
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 150000004665 fatty acids Chemical class 0.000 claims description 9
- 125000005456 glyceride group Chemical group 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 239000004309 nisin Substances 0.000 claims description 9
- 235000010297 nisin Nutrition 0.000 claims description 9
- 229920000728 polyester Polymers 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- 244000269722 Thea sinensis Species 0.000 claims description 8
- 229930003427 Vitamin E Natural products 0.000 claims description 8
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims description 8
- 235000012907 honey Nutrition 0.000 claims description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 8
- 235000013824 polyphenols Nutrition 0.000 claims description 8
- 235000019165 vitamin E Nutrition 0.000 claims description 8
- 229940046009 vitamin E Drugs 0.000 claims description 8
- 239000011709 vitamin E Substances 0.000 claims description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 7
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 7
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 7
- 229930003268 Vitamin C Natural products 0.000 claims description 7
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 7
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 claims description 7
- 235000019154 vitamin C Nutrition 0.000 claims description 7
- 239000011718 vitamin C Substances 0.000 claims description 7
- 230000002421 anti-septic effect Effects 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 235000013361 beverage Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 2
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 claims description 2
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 230000008901 benefit Effects 0.000 abstract description 4
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 26
- 235000019640 taste Nutrition 0.000 description 7
- 235000019587 texture Nutrition 0.000 description 6
- 230000032798 delamination Effects 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000007858 starting material Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 230000008520 organization Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000013112 stability test Methods 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 241000737241 Cocos Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010331 calcium propionate Nutrition 0.000 description 1
- 239000004330 calcium propionate Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- -1 propylene glycol fatty acid ester Chemical class 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
Classifications
-
- 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 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
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3535—Organic compounds containing sulfur
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a gorgeous coconut milk and a preparation method and application thereof, wherein the gorgeous coconut milk is 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. The multicolored coconut milk has good tissue state, rich flavor, harmonious aroma, moderate sweetness and sourness and wide market; the colorful coconut milk can effectively solve the problem that the coconut milk is easy to decay and deteriorate through scientific and reasonable proportioning, the quality guarantee period can be effectively prolonged through adding the preservative and the emulsifier, the economic benefit of coconut products can be improved, the layering phenomenon of the coconut milk can be solved through adding the preservative and the emulsifier, and the stability of the whole system of the colorful coconut milk is obviously 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)
1. 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.
2. The gorgeous coconut milk of claim 1, wherein the gorgeous coconut milk is made from the following raw materials 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.
3. The gorgeous coconut milk of claim 1, wherein the gorgeous coconut milk is made from the following raw materials 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.
4. The gorgeous coconut milk of claim 1, wherein 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.
5. The gorgeous coconut milk of claim 4, characterized in that the emulsifier is prepared from the following raw materials 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.
6. The gorgeous coconut milk of claim 1, wherein the antiseptic 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.
7. The gorgeous coconut milk of claim 6, wherein the antiseptic is prepared from the following raw materials by weight: 18 parts of epsilon-polylysine, 12 parts of honey, 12 parts of tea polyphenol and 8 parts of nisin.
8. The gorgeous coconut milk of claim 1, characterized in that the color fixative is made of the following raw materials by weight: 4-8 parts of citric acid, 2-6 parts of disodium ethylene diamine tetraacetate and 0.5-2 parts of vitamin C.
9. The method for preparing the gorgeous coconut milk according to any one of claims 1 to 8, comprising the steps of:
(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.
10. Use of the gorgeous coconut milk prepared according to claim 9 in the preparation of a beverage.
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