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Preparation method of chocolate flavor spice

A chocolate and flavor technology, applied in the preparation of tobacco, essential oils/flavors, fat production, etc., can solve the problems of harsh storage conditions, high cost, and more precipitation, achieve aroma and system stability, enhance aroma intensity, and wide application range Effect

Inactive Publication Date: 2018-12-28
王婧婧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are three main ways to prepare chocolate-flavored essence: one is to extract flavor substances from natural chocolate raw materials (such as cocoa beans, cocoa powder, etc.) through extraction technology, and make tincture or liquid essence. The reason is that the cost is high, the system is not stable enough, and precipitation is easy to occur; one is obtained through the deployment of synthetic fragrance raw materials, and the flavor obtained by this method is not authentic enough. As an improvement, the synthetic fragrance raw materials are blended and chocolate extract is added to improve the authenticity of the flavor. problems, but there will also be problems such as high cost, poor stability, and many precipitations; there is also a preparation method obtained by Maillard reaction, such as CN102894339A discloses a method for preparing chocolate essence by Maillard reaction, the method is The chocolate flavor is prepared by enzymatic hydrolysis of soybean protein, and then adding amino acids and reducing sugars to carry out Maillard reaction, and the flavor has the advantages of saturated flavor, long aftertaste and strong heat resistance
But those skilled in the art know that Maillard reaction is a kind of non-enzymatic browning reaction, and the heat-reactive essence prepared by traditional Maillard reaction technology is all dark brown viscous liquid or paste liquid, therefore, by The chocolate flavor prepared by this technology will deepen the color of the applied product when it is scented, and is not suitable for light-colored products, such as tobacco, colorless chocolate-flavored beverages near water, etc.
In addition, due to the complexity of the Maillard reaction process and the incompleteness of the reaction, the heat-reactive flavor will continue to react during storage, and then produce macromolecular cross-linked substances, resulting in precipitation. In order to prevent the continued reaction from causing flavor changes and precipitation , the essence can be stored under refrigerated conditions, but it will lead to harsh storage conditions, and the transportation process cannot meet the requirements. It can also be solved by adding Maillard reaction inhibitors, but these inhibitors are basically some sulfites, The characteristic flavor of itself is strong, which will affect the flavor of the prepared essence

Method used

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  • Preparation method of chocolate flavor spice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Prepare pervaporation membranes as follows:

[0026] a. Preparation of casting solution: Take 100g of polydimethylsiloxane and dissolve it in n-hexane, stir well and add 20g of carbon molecular sieve (specific surface area 172.4m 2 g -1 , particle size 5.6μm), ultrasonic dispersion, then add 30g divinylbenzene, 3g dibutyltin dilaurate, continue to stir, after mixing evenly, centrifugal defoaming to make casting liquid; control polydimethylsiloxane in The concentration in the casting solution is 25wt%;

[0027] b. Preparation of pervaporation membrane: Pour the casting solution in step a on the polyvinylidene fluoride base film to scrape the film, dry it at room temperature, and then put it in an oven for cross-linking and aging at 90°C to obtain a separation layer with a thickness of 103 μm pervaporation membrane.

Embodiment 2

[0029] Carry out pervaporation with the pervaporation film of embodiment 1, chocolate flavor spice is prepared as follows:

[0030] (1) Dehydrate and dry distiller's grains to a water content of 3.41wt%, then add 5 times the weight of distiller's grains in water for beating, pasteurize, add 1‰β-primula glucosidase after cooling, enzymatically hydrolyze at 45°C for 4 hours, and filter after enzymatic hydrolysis Obtain the enzymatic hydrolyzate and store it in cold storage;

[0031] (2) Take 40kg of enzymolysis solution and add it to the reaction kettle, add 100g of γ-aminobutyric acid, 100g of L-isoleucine, 120g of L-lysine hydrochloride, 80g of L-tryptophan and 800g of isomaltulose, Reaction at 80°C for 10h;

[0032] (3) Turn on the vacuum pump and adjust the three-way control valve to form a circulation loop between the reactor, condenser, buffer tank, pervaporation equipment, U-shaped pipe and return conduit, and increase the reaction temperature until the reaction material...

Embodiment 3

[0036] Carry out pervaporation with the pervaporation film of embodiment 1, chocolate flavor spice is prepared as follows:

[0037] (1) Dehydrate and dry distiller's grains to a water content of 3.41wt%, then add 15 times the weight of distiller's grains in water for beating, pasteurize, add 5‰β-primula glucosidase after cooling, enzymatically hydrolyze at 60°C for 3 hours, and filter after enzymatic hydrolysis Obtain the enzymatic solution and store it in cold storage;

[0038] (2) Take 40kg of enzymolysis solution and add it to the reaction kettle, add 50g of γ-aminobutyric acid, 50g of L-isoleucine, 100g of L-lysine hydrochloride, 90g of L-tryptophan and 400g of isomaltulose, Reaction at 100°C for 2h;

[0039] (3) Turn on the vacuum pump and adjust the three-way control valve to form a circulation loop between the reactor, condenser, buffer tank, pervaporation equipment, U-shaped pipe and return conduit, and increase the reaction temperature until the reaction material in ...

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Abstract

The invention relates to a preparation method of chocolate flavor spice. According to the preparation method, a thermal reaction and a pervaporation process are combined, and the colorless and transparent chocolate flavor spice with high strength and good stability is prepared by technological innovation. The problems of dark color, poor storage stability and the like of traditional thermal reaction chocolate flavor essence products are solved. The obtained chocolate flavor spice has wide applicability and can be used in tobacco and food industries.

Description

technical field [0001] The invention relates to the field of fine chemicals, in particular to a method for preparing chocolate-flavored spices. Background technique [0002] The annual output of liquor in my country is about 5 million tons, and the annual output of distiller's grains is about 15 million tons. Therefore, the rational use of distiller's grains is of great significance to environmental pollution and food conservation. At present, distiller's grains in my country are mainly used for feed, soil improvement, and as a culture medium for the production of edible fungi. The application of these aspects does not significantly increase the added value of distiller's grains. [0003] Flavor is an additive, an indispensable raw material in the industrialization process of food, beverage, tobacco and daily chemical industries, and a high value-added product. Among the flavors of various flavors, chocolate flavor is a flavor that is widely used and has a considerable annu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02A24B3/12A24B15/20
CPCA24B3/12A24B15/20C11B9/027
Inventor 王婧婧
Owner 王婧婧
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