Preparation method of cacao flavor, products obtained thereby and usage thereof

A spice and the obtained technology are applied in the field of spice additives, preparation of cocoa flavor, and cocoa flavor. It can solve the problems that the product cannot be used as a tobacco additive and does not involve degradation of cocoa powder, so as to improve the quality of tobacco and retain the smell.

Active Publication Date: 2009-06-03
上海华宝孔雀香精有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, none of the above methods involve a means of degrading the starch in cocoa powder, so the resulting product cannot be used as a tobacco additive

Method used

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  • Preparation method of cacao flavor, products obtained thereby and usage thereof
  • Preparation method of cacao flavor, products obtained thereby and usage thereof
  • Preparation method of cacao flavor, products obtained thereby and usage thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0060] (1) take by weighing 250g the natural low-fat cocoa powder that buys from Wuxi Fuhua Flavor and Fragrance Co., Ltd. and place in reactor, add total volume and be 550mL85% alcoholic solution (V 水 :V 酒精 =15:85) to form a mixture, turn on the stirrer, stir at a speed of 400 rpm, and heat at a rate of 8°C / min. When the temperature rose to 78°C, the mixture began to boil, then condensed and refluxed for 1.5 hours, and kept stirring. After the reflux was completed, it was cooled to cool down. After the temperature dropped to normal temperature, the solid and filtrate were obtained by filtration and separation.

[0061] (2) The solid obtained in step (1) is added into the bioreactor together with distilled water, and the solid and distilled water are in mass ratio (M 可可粉 :M 蒸馏水 ) 1:6, turn on the agitator, stir at a speed of 250 rpm, heat at a rate of 10°C / min, wait until the temperature rises to 93°C, start to boil, distill out 215mL of alcohol solution, then add 215mL of d...

Embodiment 2

[0067] (1) take by weighing 250g the natural low-fat cocoa powder that buys from Wuxi Fuhua Flavor and Fragrance Co., Ltd. and place in the reactor, add total volume and be 500mL80% (V 水 :V 酒精 =20:80) alcohol aqueous solution to obtain a mixture, then stir with a stirrer at a speed of 400 rpm, and heat at a rate of 10°C / min. When the temperature rises to 78°C, the mixture begins to boil. Condensate and reflux for 2 hours, and continue to stir. After the reflux is completed, cool down and cool down. After the temperature drops to room temperature, filter, and separate the solid and filtrate.

[0068] (2) In the bioreactor, the mass ratio is M 可可粉 :M 蒸馏水= 1:5 mix the solid and distilled water obtained in step (1), turn on the agitator, stir at a speed of 220 rpm, heat at a rate of 8°C / min, wait until the temperature rises to 94°C, start boiling, distill out Alcohol solution 220mL, add 220mL distilled water, cool down to 75°C, add 1.0g liquid medium temperature liquefaction en...

Embodiment 3

[0074] (1) Take by weighing 250g natural low-fat cocoa powder (cocoa butter content is 8%) and place in reactor, add total volume 600mL70% (V 水 :V 酒精 =30:70) alcohol aqueous solution, stirred at a speed of 350 rpm, heated at a rate of 10 °C / min, when the temperature rose to 78 °C, the mixture began to boil, condensed and refluxed for 1 hour, and kept stirring, and cooled after the reflux Cool down, and filter when the temperature drops to normal temperature, and separate the solid and filtrate.

[0075] (2) the solid obtained in step (1), distilled water with M 可可粉 :M 蒸馏水 =1:7 Put it into the HKG-II rotary bioreactor produced and sold by Shanghai Xinrui Automation Equipment Co., Ltd., stir at 250 rpm, heat at a rate of 8°C / min, and wait until the temperature rises to 94°C , began to boil, distilled 200mL of alcohol solution, then added 200mL of distilled water and cooled down to 70°C, added 0.75g liquid neutral liquefaction enzyme, enzymolysis time 2h, cooled down to 50°C a...

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PUM

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Abstract

The invention relates to the field of flavor preparation, in particular to a method for preparing cacao flavor, comprising the steps: composite liberation, zymohydrolysis, concentration, and the like, are carried on the cacao powder which is a raw material. The invention also relates to the cacao flavor prepared by the way and the usage of the flavor which is taken as cigarette additive. The preparation method can degrade giant molecule substances, such as starch, protein, pectine and the like, in cacao, improving the quality of the cacao flavor while maintaining the aroma of the cacao.

Description

【Technical field】 [0001] The invention relates to spices and a preparation method thereof, in particular to a preparation method of cocoa flavors, cocoa flavors obtained by the method, and its use as flavor additives in cigarettes. 【Background technique】 [0002] Cocoa powder is a commonly used tobacco flavor in cigarette products. It has a strong and fragrant unique cocoa aroma, has the inherent characteristic smell of cocoa, and has a vanilla-like bean aroma, which can enhance the characteristics of cigarette products. Cigarette aroma. The treated cocoa powder is often used in tobacco products because of its aroma and flavor that can harmonize with tobacco to improve the taste of tobacco. In blended cigarettes, cocoa powder is often added directly to the sugar liquid. In tobacco spices, powder tincture or shell tincture extracted by ethanol is generally used, which generally contains 12% cocoa butter, and its dosage can be determined according to the quality of the tobac...

Claims

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Application Information

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IPC IPC(8): C11B9/00C12P1/00A24B15/20A24B15/18
Inventor 吕斌峰谷向春陈玉铭
Owner 上海华宝孔雀香精有限公司
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