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Cocoa flavor, cake flavor and walnut flavor

A technology of cocoa essence and essence, which is applied in the direction of food ingredients as odor improvers, acid-containing food ingredients, food adsorption, etc., can solve the problems of long production cycle, large investment in equipment, low yield, etc., and achieve a breakthrough in the insufficient strength of essence Bottleneck, promotes the production of aroma substances, high-intensity effects

Pending Publication Date: 2018-12-18
施淑琴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the method of the present invention can obtain the essence of the required characteristics, the process is complex, the production cycle is long, the investment in equipment is large, and repeated extractions are required, resulting in difficulties in the recovery of the active ingredients of the aroma and low yields.

Method used

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  • Cocoa flavor, cake flavor and walnut flavor

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: the preparation of cocoa essence

[0018] A. Thermal reaction: Add 50g of cocoa powder to the thermal reaction container, add 30g of leucine, 30g of glutamic acid, 10g of phenylalanine, 20g of arginine, 20g of alanine, 5g of glycine, 10g of serine, 130g of fructose, Water 5000g, citric acid to adjust the pH to 6.5, 95°C sealed reaction for 10h;

[0019] B. Simultaneous reaction and adsorption: connect the thermal reaction vessel, condensation device and chromatography device to form a loop; add macroporous resin to the chromatography device; continue to heat the thermal reaction solution to boiling, and the steam produced by boiling The condensed device is condensed into condensate and enters the chromatographic device. The aroma substances in the condensate are absorbed by the macroporous resin, and the liquid without aroma components is finally returned to the thermal reaction vessel, forming a cycle and maintaining it for 3 hours;

[0020] C. Desorptio...

Embodiment 2

[0022] Embodiment 2: the preparation of cake essence

[0023] A. Thermal reaction: add egg yolk powder 40g, whole milk powder 3g, arginine 20g, alanine 15g, serine 20g, leucine 2g, isoleucine 6g, phenylalanine 0.1g, Lactose 10g, glucose 30g, anhydrous butter 3g, water 5000g, citric acid to adjust the pH to 7.5, 105°C sealed reaction for 3h;

[0024] B. Simultaneous reaction and adsorption: connect the thermal reaction vessel, condensation device and chromatography device to form a loop; add silica gel to the chromatography device; continue heating the thermal reaction solution to boiling, and the steam generated by boiling is condensed The device is condensed into a condensate and enters the chromatography device. The aroma substances in the condensate are absorbed by silica gel, and the liquid without aroma components is finally returned to the hot reaction vessel, forming a cycle and maintaining it for 1h;

[0025] C. Desorption to prepare essence: After the adsorption proc...

Embodiment 3

[0027] Embodiment 3: the preparation of walnut essence

[0028] A. Thermal reaction: Add 100g of soybean protein enzymatic hydrolysis solution, 40g of arginine, 15g of histidine, 20g of glutamic acid, 15g of glycolic acid, 18g of aspartic acid, 1g of leucine, and phenylpropanoid into the thermal reaction container. Amino acid 2g, alanine 15g, cystine 0.5g, methionine 0.05g, walnut oil 4g, xylose 100g, water 4000g, stir evenly, citric acid adjust pH to 6.5, 100h airtight reaction 8h;

[0029] B. Simultaneous reaction and adsorption: Connect the thermal reaction vessel, condensation device and chromatography device to form a loop; add activated carbon to the chromatography device; continue heating the thermal reaction solution to boiling, and the steam generated by boiling is condensed The device is condensed into a condensate and enters the chromatography device. The aroma substances in the condensate are absorbed by activated carbon, and the liquid without aroma components is ...

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Abstract

The invention discloses cocoa flavor, cake flavor and walnut flavor. Preparation methods comprise steps of a thermal reaction, a simultaneous reactive adsorption, preparation of essence through desorption and the like. The transparent water-soluble essences are prepared through thermal reaction, simultaneous reactive adsorption and desorption concentration, so that the problems that thermal reaction essence has dark color, viscous system and cannot be dissolved in water completely and the like are solved. Besides, through simultaneous reactive adsorption, the chemical reaction direction is affected, production of aromatic substances is promoted, the obtained essence has high strength, and the bottle neck of insufficient strength of thermal reaction essence is broken through.

Description

[0001] This application is a divisional application of a patent with the application number 2015105216882 and the application date on August 24, 2015, and the invention name is "a method for preparing a high-strength transparent heat-responsive essence". technical field [0002] The invention belongs to the field of food additives, in particular to a preparation method of a high-strength transparent heat-reactive essence. Background technique [0003] The Maillard reaction between amino acids and reducing sugars can be used to prepare flavors with different flavors, such as peanut flavor, sesame flavor and coffee flavor prepared by Maillard reaction. However, at present, the flavors prepared by Maillard reaction are mainly in a viscous and brown state, and it is difficult to further improve the aroma intensity, especially in sweet flavors. In terms of application, because of the characteristics of the application products, transparent and colorless water-soluble flavors are ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/20A23L27/21A23L27/28
CPCA23V2002/00A23V2300/02A23V2200/15A23V2250/032A23V2250/0604A23V2250/0606A23V2250/0618A23V2250/0622A23V2250/0628A23V2250/0638A23V2250/0642A23V2250/606A23V2250/0626A23V2250/61A23V2250/612A23V2250/06A23V2250/061A23V2250/0624A23V2250/0632A23V2250/638
Inventor 不公告发明人
Owner 施淑琴
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