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Cocoa extract preparation method

An extract, cocoa powder technology, applied in the field of food flavor chemistry and biology, can solve the problems of low extraction rate, loss, change of effective components, etc.

Inactive Publication Date: 2012-09-26
GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the traditional solvent extraction method is mostly used for cocoa extract, which is concentrated by vacuum distillation, which has disadvantages such as low extraction rate, changes and losses of effective components during heating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Weigh 500g cocoa beans, pulverize, disperse the cocoa beans in 1500g water and stir evenly, then add 0.5g mixed enzyme (cellulase: pectinase: protease=3:1:1). The above mixture was heated to 40° C., and stirred for 1 h to obtain an enzymatic hydrolysis solution. After enzymatic hydrolysis, the extract was obtained by filtration. The filter residue is cocoa powder after enzymatic hydrolysis. Add all the enzymatically hydrolyzed cocoa powder into 500g of 95% ethanol, heat the mixed solution to 65°C, stir and reflux for secondary extraction, and at the same time inactivate the residual mixed enzyme. The secondary extraction time is 1.5h. The filtrates extracted in the two steps are combined, and an ultrafiltration membrane separation device is used to pre-concentrate and refine the extract. A membrane material with a pore size of 0.03 μm is selected, and the operating pressure is 1 MPa. The intercepted extract was concentrated to the desired concentration by low-tempera...

Embodiment 2

[0013] Weigh 500g cocoa beans, pulverize, disperse the cocoa beans in 500g water and stir evenly, then add 2.5g mixed enzyme (cellulase: pectinase: protease=3:1:1). The above mixture was heated to 45° C., and stirred for 5 h to obtain an enzymatic hydrolysis solution. After enzymatic hydrolysis, the extract was obtained by filtration. The filter residue is cocoa powder after enzymatic hydrolysis. Add all the enzymatically hydrolyzed cocoa powder into 1500g of 95% ethanol, heat the mixture to 70°C, stir and reflux for secondary extraction, and at the same time inactivate the residual mixed enzymes, the secondary extraction time is 3h. The filtrates extracted in the two steps are combined, and an ultrafiltration membrane separation device is used to pre-concentrate and refine the extract. A membrane material with a pore size of 0.05 μm is selected, and the operating pressure is 0.5 MPa. The intercepted extract was concentrated to the desired concentration by low-temperature v...

Embodiment 3

[0015] Weigh 500g cocoa beans, pulverize, disperse the cocoa beans in 1000g water and stir evenly, then add 1g mixed enzyme (cellulase: pectinase: protease=3:1:1). The above mixture was heated to 55° C., and stirred for 3 h to obtain an enzymatic hydrolysis solution. After enzymatic hydrolysis, the extract was obtained by filtration. The filter residue is cocoa powder after enzymatic hydrolysis. Add all the enzymatically hydrolyzed cocoa powder into 1000g of 95% ethanol, heat the mixture to 85°C, stir and reflux for secondary extraction, and at the same time inactivate the residual mixed enzyme, the secondary extraction time is 2h. The filtrates extracted in the two steps are combined, and an ultrafiltration membrane separation device is used to pre-concentrate and refine the extract. A membrane material with a pore size of 0.1 μm is selected, and the operating pressure is 0.5 MPa. The intercepted extract was concentrated to the desired concentration by low-temperature vacu...

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Abstract

The invention relates to a cocoa extract preparation method and belongs to the field of food flavor chemistry and biotechnology. Currently a traditional solvent extraction method is mainly adopted for cocoa extraction; according to the traditional method, concentration is carried out by carrying out vacuum distillation; the traditional method has the disadvantages that an extraction rate is not high; effective components are changed and lost in a heating process; and the like. According to the invention, cocoa beans are taken as a raw material; biodegradation is carried out by using cellulase, pectinase and protease with strong specificities as catalysts; two-step extraction is carried out by using a solvent combinedly; flavor substances in cocoa beans are extracted effectively; normal temperature refining of extracted liquid is carried out by adopting membrane separation technology; the prepared natural cocoa extract is modified by adopting perfumery technology to form a cocoa flavor enhancer with high concentration; then the flavor enhancer can be added to various products; the method is natural and the natural method is advocated; aroma of the cocoa extract is pure and rich; the cocoa extract can be widely used in the industries of high-grade chocolate, candy, beverages, baked food and roasted seeds and nuts, and the like.

Description

technical field [0001] The invention belongs to the field of food flavor chemistry and biotechnology. Degrade and destroy the cell wall of cocoa powder through mixed enzymatic hydrolysis, and then use solvent extraction and membrane separation technology to extract and concentrate cocoa raw materials, so as to obtain cocoa flavor with unique flavor. , beverages, baking, roasted seeds and nuts and other industries. Background technique [0002] The present invention describes a method for preparing cocoa extract. [0003] Cocoa, coffee and tea are together known as the three major soft drinks. In western countries, cocoa, as the core raw material of chocolate, has become an indispensable necessity in consumers' daily life. According to the statistics of the International Cocoa Organization, in 2005-2006, the per capita consumption of Chinese people was only 30g, while the per capita consumption in European and American countries was generally 2-3Kg, with a huge gap. With ...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
Inventor 李香莉鲁玉侠杨珍杨梅妹杨伟权
Owner GUANGZHOU FLOWER FLAVOURS & FRAGRANCES
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