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Chocolate essence and preparation method thereof

A chocolate and flavor technology, applied in the field of flavor, can solve the problems of thin flavor and poor taste, and achieve the effects of long aftertaste, saturated flavor and strong heat resistance

Inactive Publication Date: 2013-01-30
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Food flavor is an important source of modern processed food aroma, which plays an important role in satisfying people's pursuit of food aroma beauty. Most of the chocolate flavors currently on the market are formulated with chemically synthesized spices. Although the raw materials are easy to obtain and the cost is low Advantages, but its fragrance is weak and the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of chocolate essence, comprising the steps of:

[0019] 1) Take 20 parts of soybean protein isolate and 35 parts of water, keep it warm at 95°C for 7 minutes, cool down to 60°C, add 0.1 part of papain, and hydrolyze it at 60°C for 2 hours to obtain protein hydrolyzate.

[0020] 2), take 40 parts of the protein hydrolyzate in step 1), add 1.5 parts of glucose, 0.5 parts of alanine, 1 part of phenylalanine, 0.2 parts of glutamic acid, and 0.3 parts of leucine to it, at 115 ° C React at low temperature for 1.5 hours, then lower the temperature to 50°C, add 56.5 parts of propylene glycol, stir for 15 minutes, pass through a 40-mesh sieve to remove impurities, and obtain chocolate essence with strong flavor.

Embodiment 2

[0022] A preparation method of chocolate essence, comprising the steps of:

[0023] 1) Take 25 parts of soybean protein isolate and 45 parts of water, keep it warm at 95°C for 7 minutes, cool down to 60°C, add 0.2 parts of papain, and hydrolyze it at 60°C for 2 hours to obtain a protein hydrolyzate.

[0024] 2), take 35 parts of the protein hydrolyzate in step 1), add 3.5 parts of glucose, 1.5 parts of alanine, 0.5 parts of phenylalanine, 0.8 parts of glutamic acid and 0.8 parts of leucine to it, at 125 ° C React for 1.5 hours, then lower the temperature to 50°C, add 57.9 parts of propylene glycol, stir for 15 minutes, pass through a 40-mesh sieve to remove impurities, and obtain chocolate essence with strong flavor.

Embodiment 3

[0026] A preparation method of chocolate essence, comprising the steps of:

[0027] 1) Take 15 parts of soybean protein isolate and 25 parts of water, keep it warm at 95°C for 7 minutes, cool down to 60°C, add 0.1 part of papain, and hydrolyze it at 60°C for 2 hours to obtain protein hydrolyzate;

[0028] 2), take 50 parts of the protein hydrolyzate in step 1), add 5.5 parts of glucose, 1.5 parts of alanine, 0.5 parts of phenylalanine, 1.2 parts of glutamic acid and 0.5 parts of leucine to it, and add it at 135 ° C React for 1.0 hour, then lower the temperature to 50°C, add 36.3 parts of propylene glycol, stir for 15 minutes, pass through a 40-mesh sieve to remove impurities, and obtain chocolate essence with strong flavor.

[0029] The parts involved in the above-mentioned embodiment 1, embodiment 2 and embodiment 3 are parts by weight.

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Abstract

The invention relates to a chocolate essence and a preparation method thereof. The chocolate essence is prepared from the raw materials by weight percent: 30-50% of protein hydrolysate, 0.2-6.0% of glucose, 0.1-2.0% of alanine, 0.1-1.5% of glutamic acid, 0.2-2.0% of phenylalanine, 0.0-1.0% of leucine and 20-60% of propylene glycol. The preparation method comprises the steps of weighing the raw materials according to the weight percent; carrying out maillard thermal reaction on the protein hydrolysate, the glucose, the alanine, glutamic acid, the phenylalanine and the leucine; mixing the reaction product with propylene glycol; and evenly stirring and then screening by 40-mesh sieve to obtain the chocolate essence, wherein the protein hydrolysate is obtained by stirring, mixing and hydrolyzing soy isolate protein, water and protease. The chocolate essence is strong in nature feel, rich in flavor with lingering aftertaste and high in heat resistance.

Description

technical field [0001] The invention relates to an essence, in particular to a chocolate essence and a preparation method thereof. Background technique [0002] Food flavor is an important source of modern processed food aroma, which plays an important role in satisfying people's pursuit of food aroma beauty. Most of the chocolate flavors currently on the market are formulated with chemically synthesized spices. Although the raw materials are easy to obtain and the cost is low Advantages, but its fragrance is weak and the taste is poor. [0003] The invention adopts the combination of enzymatic hydrolysis technology and Maillard reaction technology to prepare a chocolate flavor, and the prepared chocolate flavor has strong natural feeling, saturated flavor, long aftertaste and strong heat resistance. Contents of the invention [0004] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a chocolate essence with strong natural f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/234A23L1/228A23L27/28A23L27/22
Inventor 陈钦云
Owner TIANJIN CHUNFA BIO TECH GRP
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