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Chocolate coffee-flavor essence

A chocolate and coffee-flavored technology, which is applied in the field of food additives, can solve the problems of unfavorable ingredients fusion, complex adding process, increase of food cost and process complexity, etc., and achieve the effect of stimulating appetite and rich fragrance

Inactive Publication Date: 2017-06-09
QINGDAO SHUNXIN ELECTRONICS SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The mellow flavors of chocolate and coffee are both popular with consumers, and there are countless foods with both flavors. Most of them add flavors separately, which increases the cost of food and the complexity of the process.
At the same time, in the prior art, the chocolate essence is mostly in the form of paste, and the adding process is complicated, which is not conducive to fully integrating with the ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] 100 parts of deionized water, 30 parts of coffee bean powder, 10 parts of citric acid-sodium citrate buffer, 0.5 parts of cellulase, 0.2 parts of protease, 8 parts of arginine, 1 part of leucine, 10 parts of glucose, propylene glycol 60 parts, 10 parts of ethyl maltol, 0.2 parts of furanone, 0.2 parts of 2,3,5-trimethylpyrazine, 0.2 parts of isoamyl alcohol, 8.5 parts of cocoa powder tincture, 5.7 parts of butyl laurolactone, 2.5 parts of myristic acid, 0.7 parts of isoamyl acetate, 0.3 parts of butyryl lactate, 1 part of 3-hydroxy-2-butanone, 0.5 parts of isovaleraldehyde, 0.3 parts of cocaraldehyde, 0.05 parts of dimethyl sulfide share.

Embodiment 2

[0012] 100 parts of deionized water, 10 parts of coffee bean powder, 1 part of citric acid-sodium citrate buffer, 0.1 part of cellulase, 0.05 parts of protease, 1 part of arginine, 7 parts of leucine, 10 parts of glucose, propylene glycol 30 parts, 1 part of ethyl maltol, 0.02 parts of furanone, 0.01 part of 2,3,5-trimethylpyrazine, 0.01 part of isoamyl alcohol, 8 parts of cocoa powder tincture, 4.8 parts of butyl laurolactone, 2 parts of myristic acid, 0.6 parts of isoamyl acetate, 0.1 parts of butyl butyryl lactate, 0.8 parts of 3-hydroxy-2-butanone, 0.35 parts of isovaleraldehyde, 0.14 parts of cocaaldehyde, 0.02 parts of dimethyl sulfide share.

Embodiment 3

[0014] 100 parts of deionized water, 20 parts of coffee bean powder, 5 parts of citric acid-sodium citrate buffer, 0.3 parts of cellulase, 0.1 part of protease, 3 parts of arginine, 5 parts of leucine, 20 parts of glucose, propylene glycol 50 parts, 5 parts of ethyl maltol, 0.1 parts of furanone, 0.11 parts of 2,3,5-trimethylpyrazine, 0.8 parts of isoamyl alcohol, 8 parts of cocoa powder tincture, 5 parts of butyl laurolactone, 2.2 parts of myristic acid, 0.6 parts of isoamyl acetate, 0.2 parts of butyryl lactate, 0.9 parts of 3-hydroxy-2-butanone, 0.4 parts of isovaleraldehyde, 0.2 parts of cocaaldehyde, and 0.04 parts of dimethyl sulfide share.

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PUM

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Abstract

The invention discloses a chocolate coffee flavor essence, which belongs to the technical field of food additives. The present invention is made from the following raw materials: deionized water, coffee bean powder, citric acid-sodium citrate buffer, cellulase, protease, arginine, leucine, glucose, propylene glycol, ethyl maltol, furanone , 2,3,5-trimethylpyrazine, isoamyl alcohol, cocoa powder tincture, butyl lauryl lactone, myristic acid, isoamyl acetate, butyryl lactate butyl ester, 3-hydroxy-2-butyl Ketones, Isovaleraldehyde, Cocalaldehyde, Dimethyl Sulfide. The invention synthesizes the chocolate coffee flavor essence through formula, cocoa aroma and coffee aroma are scientifically compatible, and the prepared essence is in a liquid state, which is convenient to add to drinks, cakes, biscuits and other foods.

Description

technical field [0001] The invention relates to a chocolate coffee flavor essence, which belongs to the technical field of food additives. Background technique [0002] Tea, coffee, and cocoa are known as the world's three major beverages. The mellow flavors of chocolate and coffee are both popular with consumers, and there are countless foods that have both flavors. Most of them add flavors separately, which increases the cost of food and the complexity of the process. At the same time, in the prior art, the chocolate essence is mostly in the form of a paste, and the adding process is complicated, which is not conducive to fully integrating with the ingredients. The main components of coffee: caffeine, tannic acid, acidic fat, volatile fat, protein, sugar, fiber, minerals, etc. Among them, tannic acid and acidic fat are important indicators that affect the taste of coffee. Decomposed into pyrosulfonic acid, so the taste of coffee that has been brewed for a long time will ...

Claims

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Application Information

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IPC IPC(8): A23L27/28
Inventor 刘艾新
Owner QINGDAO SHUNXIN ELECTRONICS SCI & TECH CO LTD
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