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Preparation method of pure natural and high-concentration cocoa flavor

A technology of cocoa flavor and high concentration, which is applied in the field of preparation of pure natural high-concentration cocoa flavor, can solve the problems of large loss of aroma components, restrict the use of products, limit the application of cocoa products, etc., so as to avoid the loss of aroma and simplify the pretreatment process. , to avoid the effect of degradation

Inactive Publication Date: 2015-01-21
SHANGHAI AIPU VEGETABLE TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the deployment of cocoa flavor is mainly completed by artificial synthesis supplemented by cocoa natural extracts. The traditional extraction methods of cocoa flavor mainly include steam distillation, resin concentration adsorption, organic solvent extraction, etc. However, the above-mentioned processes cannot completely extract cocoa raw materials. Aroma components, the loss of aroma components is relatively large, and the solvent of the cocoa products produced from this is mostly ethanol, which restricts the use of these products in other countries in the world
At the same time, due to the inherent dark brown and brown-black color of cocoa, most of the cocoa flavors and cocoa flavors extracted and formulated by the current technical methods have a darker color. Some applications in the food field

Method used

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  • Preparation method of pure natural and high-concentration cocoa flavor
  • Preparation method of pure natural and high-concentration cocoa flavor
  • Preparation method of pure natural and high-concentration cocoa flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Mix cocoa powder and water at a mass ratio of 1:25, heat while stirring, control the temperature at 50°C, and keep it for 48 hours to obtain cocoa slurry.

[0031] (2) Turn on the rotating cone distillation column, turn on the primary condensation and secondary condensation at the same time, set the external extraction rate to 5.0%, and feed the cocoa slurry obtained in step (1) after the equipment runs stably, extracting and concentrating to obtain Natural cocoa extract that concentrates the aroma intensity of the raw material 20 times. The process conditions are: steam pressure 600-650kpa, feed rate 500L / Hr, system temperature 98°C, material temperature 85°C, internal extraction rate 7.4%, external extraction rate 5.0%.

[0032] (3) Use water vapor as the heat source, set a certain degree of vacuum, use the rotating cone distillation tower to continue the secondary distillation and concentration, and start the primary condensation and secondary condensation at the...

Embodiment 2

[0034] (1) Mix cocoa powder and water at a mass ratio of 1:20, heat while stirring, control the temperature at 55°C, and keep it for 40 hours to obtain cocoa slurry.

[0035] (2) Turn on the rotating cone distillation column, turn on the primary condensation and secondary condensation at the same time, set the external extraction rate to 6.6%, turn on the vacuum, and feed the cocoa slurry obtained in step (1) after the equipment is running stably , concentrated, to obtain the natural cocoa extract that concentrates the aroma intensity of the raw material by 15 times. The process conditions are: steam pressure 500-650kpa, feed rate 500L / Hr, system temperature 70°C, material temperature 68°C, vacuum degree -75Kpa, internal extraction rate 8.1%, external extraction rate 6.6%.

[0036] (3) Use water vapor as the heat source, set a certain degree of vacuum, use the rotating cone distillation tower to continue the secondary distillation and concentration, and start the primary condens...

Embodiment 3

[0038] (1) Same as Example 1, except that the raw material used in this example is cocoa Maillard reactant. The Maillard reaction conditions are: 1.2% phenylalanine, 1.0% leucine, 1.2% valine, 0.8% glycine, 0.2% arginine, 11% glucose, 10% enzymatic hydrolyzate of cocoa liquor, propylene glycol 74.6%, kept at 115°C under normal pressure for 15 minutes to obtain the cocoa Maillard reaction product. Mix the reactant and water at a mass ratio of 1:1, and stir evenly at room temperature.

[0039] (2) Turn on the rotating cone distillation tower, turn on the primary condensation and secondary condensation at the same time, perform a low-power extraction and concentration on the cocoa Maillard reaction product obtained in step (1), set the external extraction rate to 3.3%, and wait for the equipment to run Feed after stabilization to obtain natural cocoa extract with 30 times the aroma intensity of the raw material. The process conditions are: steam pressure 600-800kpa, feed rate 55...

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Abstract

The present invention relates to a preparation method of a pure natural and high-concentration cocoa flavor. The preparation method comprises steps of adopting cocoa powder or cocoa maillard reaction products and the like as raw materials; using a new technology of rotating cone distillation; adjusting effective parameters; opening a primary condensing and a secondary condensing and carrying out complete extraction of aroma of the cocoa powder or the cocoa maillard reaction products; uniquely using a secondary distillation; further carrying out concentration to enrich the extracted cocoa aroma; and finally obtaining the pure natural and high-concentration cocoa flavor which is colorless, clear and transparent. The cocoa flavor has characteristics of rich and full aroma, natural-looking, mellow and full, harmonious and soft. Furthermore, a cocoa flavor solvent is water with characteristics of being colorless, clear and transparent and having good liquidity and good dispersion, and therefore the darker color of the cocoa products can be made up and the application range of the cocoa flavor in foods can be significantly broadened. The cocoa flavor can be applied widely and conveniently.

Description

technical field [0001] The invention relates to a preparation method of pure natural high-concentration cocoa essence, in particular to a method for preparing pure natural high-concentration cocoa flavor by using cocoa powder or cocoa Maillard reactants as raw materials and using a rotating cone distillation column (SCC system). Color transparent cocoa essence method. Background technique [0002] Cocoa flavor is widely used in the food industry and is an important category of food flavors. It can be widely used in beverages, dairy products, ice products, baking, candy, desserts, etc. Cocoa is an important economic crop in the world. It has a rich and fragrant unique taste and important nutritional value. With the changes in food structure and consumption habits and the expansion of foreign trade, this palatable taste is becoming more and more popular among consumers. , while satisfying the aroma and taste, safe, green, natural and healthy products will surely become the ma...

Claims

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Application Information

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IPC IPC(8): A23L1/226A23L27/20
CPCA23L27/215A23L27/28
Inventor 杨晋姚敏高海燕孙建忠崔丁维陶一荻胡洁钱钰梅
Owner SHANGHAI AIPU VEGETABLE TECH
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