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a chocolate flavor

A technology of chocolate and essence, applied in the fields of application, food preparation, food science, etc., can solve the problem that the aroma of chocolate essence is not perfect, and achieve the effect of convenient source of raw materials, good top aroma, and strong simulation

Inactive Publication Date: 2014-10-29
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of chocolate essence in order to solve the above problems, to overcome the defect that the aroma of the chocolate essence prepared by the prior art is not perfect enough, the liquid essence has a more realistic and full aroma through sensory evaluation, and is suitable for adding to food and beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment l

[0065] A kind of chocolate essence, its raw material is calculated by mass percentage, and its raw material composition and content are as follows:

[0066] Cocoa powder tincture 8.31%

[0067] Butyl laurolactone 5.18%

[0068] Vanillin 0.13%

[0069] Myristic acid 2.17%

[0070] Isoamyl acetate 0.74%

[0071] Butyryl Lactate 0.18%

[0072] 2.3.5-Trimethylpyrazine 0.39%

[0073] 3-Hydroxy-2-butanone 0.89%

[0074] Furanone 0.06%

[0075] Isovaleraldehyde 0.52%

[0076] Benzaldehyde 0.39%

[0077] Ethyl Maltol 0.29%

[0078] 2.5-Dimethylpyrazine 0.43%

[0079] Cocaraldehyde 0.28%

[0080] Dimethyl sulfide 0.04%

[0081] Propylene Glycol 80%.

[0082] The preparation method of above-mentioned a kind of chocolate essence, total raw material is calculated with 100g, is about 8.31g cocoa powder tincture, 5.18g butyl laurolactone, 0.13g vanillin, 2.17g myristic acid, 0.74g isoamyl acetate , 0.18g butyl butyryl lactate, 0.39g 2.3.5-trimethylpyrazine, 0.89 g3-hydroxy-2-but...

Embodiment 2

[0085] A kind of chocolate essence, its raw material is calculated by mass percentage, and its raw material composition and content are as follows:

[0086] Cocoa powder tincture 8.56%

[0087] Butyl laurolactone 4.83%

[0088] Vanillin 0.13%

[0089] Myristic acid 2.53%

[0090] Isoamyl acetate 0.64%

[0091] Butyryl Lactate 0.12%

[0092] 2.3.5-Trimethylpyrazine 0.40%

[0093] 3-Hydroxy-2-butanone 0.87%

[0094] Furanone 0.04%

[0095] Isovaleraldehyde 0.37%

[0096] Benzaldehyde 0.43%

[0097] Ethyl maltol 0.25%

[0098] 2.5-Dimethylpyrazine 0.58%

[0099] Cocaraldehyde 0.23%

[0100] Dimethyl sulfide 0.02%

[0101] Propylene Glycol 80%.

[0102] The preparation method of above-mentioned a kind of chocolate essence, total raw material is calculated with 100g, is about 8.56g cocoa powder tincture, 4.83g butyl laurolactone, 0.13g vanillin, 2.53g myristic acid, 0.64g isoamyl acetate , 0.12g butyl butyryl lactate, 0.40g 2.3.5-trimethylpyrazine, 0.87g 3-hydroxy-2-b...

Embodiment 3

[0105] A kind of chocolate essence, its raw material is calculated by mass percentage, and its raw material composition and content are as follows:

[0106] Cocoa powder tincture 7.94%

[0107] Butyl laurolactone 5.66%

[0108] Vanillin 0.14%

[0109] Myristic acid 2.23%

[0110] Isoamyl acetate 0.61%

[0111] Butyryl Lactate 0.12%

[0112] 2.3.5-Trimethylpyrazine 0.38%

[0113] 3-Hydroxy-2-butanone 1.03%

[0114] Furanone 0.03%

[0115] Isovaleraldehyde 0.52%

[0116] Benzaldehyde 0.44%

[0117] Ethyl Maltol 0.22%

[0118] 2.5-Dimethylpyrazine 0.39%

[0119] Cocaraldehyde 0.26%

[0120] Dimethyl sulfide 0.03%

[0121] Propylene Glycol 80%.

[0122] The preparation method of above-mentioned a kind of chocolate essence, total raw material is calculated with 100g, is about 7.94g cocoa powder tincture, 5.66g butyl laurolactone, 0.14g vanillin, 2.23g myristic acid, 0.61g isoamyl acetate , 0.12g butyl butyryl lactate, 0.38g 2.3.5-trimethylpyrazine, 1.03g 3-hydroxy-2-b...

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Abstract

The invention discloses a chocolate essence, which is characterized in that cocoa powder tincture, dodecalactone, tetradecoic acid and hydroxy-2-butanone and the like are adopted as the main raw materials which are mixed and uniformly stirred to obtain the chocolate essence. The chocolate essence has the advantages of lasting and stable fragrance, relatively heavy flavor, relatively good top note fragrance, good emulation and good thermal endurance. The raw materials of the chocolate essence are widely available, and the chocolate essence can be used for perfuming candy, biscuit, ice cream, beverage and pastry.

Description

technical field [0001] The invention relates to an edible liquid essence, in particular to an essence with chocolate aroma. Background technique [0002] Chocolate flavor is a brown food flavor used in candy, biscuits, ice cream, and beverages. Brown flavor mainly includes chocolate flavor, coffee flavor, cocoa flavor and vanilla flavor, etc. Chocolate essence is mainly bitter and has a very complex aroma. Therefore, it is difficult to imitate the natural chocolate-like aroma. With the improvement of living standards, people hope that the relevant industry departments can continuously provide new, more perfect and natural chocolate-flavored flavors, which are soft, delicate and natural, and can make up for or highlight the more attractive flavors of chocolate. [0003] Most of the chocolate flavors in the prior art are reactive paste flavors, which are not easy to add to food, and the addition is uneven, and the existing flavors are not transparent enough, and the present...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/234A23L27/28
Inventor 肖作兵范争荣刘万龙沈进张佳张泰彬戴鑫
Owner SHANGHAI INST OF TECH
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