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1. 发明申请

WO1981002089A1 RECONSTITUTABLE COCONUT FLAVOR AND METHOD OF PRODUCTION 审中-公开
标题翻译：可重构冷凝器和生产方法
公开(公告)号：WO1981002089A1
公开(公告)日：1981-08-06
申请号：PCT/US1981000141
申请日：1981-01-30
申请人： BEATRICE FOODS CO
发明人： BEATRICE FOODS CO , RAMOS R , ZICCARELLI S , BROWN R
IPC分类号： A23L01/221
CPC分类号： A23L25/30 , A23L27/12
摘要： Process for producing reconstitutable natural coconut flavor by grinding coconut meat preferably from which the germ eye has been removed, until a pulp of coconut fiber and coconut flavor liquor is obtained. The pulp is separated into the flavor liquor and fiber, wherein the liquor has no more than 2% fiber therein. The liquor is heat treated under enzyme deactivation conditions, whereby any delerterious coconut enzymes in the liquor are deactivated. The liquor is concentrated by condensing the liquor to more than 25% solids or spray drying the liquor to a free-flowing powder. The concentrated coconut flavor may be reconstituted with an aqueous diluent to provide a liquid coconut flavor The coconut flavor is a mixture of coconut fat and coconut protein/carbohydrate in ratios of 40-72: 60-28 and the coconut flavor in the reconstituted form contains no more than 2% coconut fiber.
摘要翻译：通过研磨优选从其去除胚芽的椰子肉直到获得椰子纤维和椰子香料液的纸浆来生产可再生天然椰子风味的方法。将纸浆分离成香料液和纤维，其中液体中不超过2％的纤维。在酶失活条件下对液体进行热处理，从而使液体中任何无效的椰子酶失活。将液体浓缩至超过25％的固体浓缩液体，或将液体喷雾干燥成自由流动的粉末。浓缩的椰子风味可以用水性稀释剂重构以提供液体椰子风味椰子风味是比例为40-72:60-28的椰子脂肪和椰子蛋白质/碳水化合物的混合物，并且重构形式的椰子风味包含不超过2％的椰子纤维。

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