Caramel essence used in coffee and preparation method thereof

A technology of caramel essence and essence, which is applied in the field of coffee caramel essence and its preparation, which can solve the problems that the aroma and aroma characteristics of caramel essence are not obvious enough, the aroma of caramel essence is not realistic and natural, and the fragrance retention time is short. Natural aroma effect, soft and natural aroma, strong aroma effect

Inactive Publication Date: 2015-03-11
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a caramel essence prepared by the above-mentioned synthetic spices in order to solve the technical problems that the aroma of the caramel essence prepared by the above-mentioned synthetic fragrance is not realistic enough, the aroma an

Method used

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  • Caramel essence used in coffee and preparation method thereof
  • Caramel essence used in coffee and preparation method thereof
  • Caramel essence used in coffee and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A caramel flavor for coffee, which is composed of a heat-reactive caramel flavor and a blended caramel flavor, and the quality of the blended flavor is 0.5% of the quality of the heat-reactive flavor;

[0038] The thermal reaction caramel flavor is calculated by weight percentage, and its raw material composition and content are as follows:

[0039] Glycine 3.33%

[0040] Anhydrous dextrose 7.98%

[0041] 1,2-Propanediol 62.08%

[0042] The balance is distilled water;

[0043] The blended caramel flavor is calculated by weight percentage, and its raw material composition and content are as follows:

[0044]

[0045] The above-mentioned preparation method of caramel flavor for coffee specifically includes the following steps:

[0046] (1) Preparation of thermal reaction caramel flavor

[0047] Add 3.33g of glycine, 7.98g of anhydrous glucose, 62.08g of 1,2-propanediol and 26.61g of distilled water into the Maillard reaction flask, then adjust the pH to 6.0 with a 5.0% aqueous NaOH sol...

Embodiment 2

[0055] A caramel flavor for coffee, which is composed of a heat-reactive caramel flavor and a blended caramel flavor, and the quality of the blended flavor is 0.8% of the quality of the heat-reactive flavor;

[0056] The thermal reaction caramel flavor is calculated by weight percentage, and its raw material composition and content are as follows:

[0057] Glycine 3. 33%

[0058] Anhydrous dextrose 7.98%

[0059] 1,2-Propanediol 57.65%

[0060] The balance is distilled water;

[0061] The blended caramel flavor is calculated by weight percentage, and its raw material composition and content are as follows:

[0062]

[0063] The above-mentioned preparation method of caramel flavor for coffee specifically includes the following steps:

[0064] (1) Preparation of thermal reaction caramel flavor

[0065] Add 3.33g of glycine, 7.98g of anhydrous glucose, 57.65g of 1,2-propanediol and 31.04g of distilled water into the Maillard reaction flask, then adjust the pH to 6.0 with a 5.0% NaOH aqueous so...

Embodiment 1

[0083] Coffee powder without caramel flavor for coffee obtained in Example 1, calculated in parts by weight, and its raw material composition and content are as follows:

[0084] Original coffee powder 1.20 servings

[0085] Nano silica 1.00 part

[0086] The above-mentioned coffee powder containing caramel flavor for coffee, the specific steps of the preparation method are as follows:

[0087] 18.6 g of original coffee powder and 15.5 g of nano-silica were thoroughly mixed with a Joyoung cooking machine to obtain coffee powder without the caramel flavor for coffee obtained in Example 1.

[0088] The brewing method of the coffee powder without caramel flavor for coffee obtained in Example 1 is as follows:

[0089] Add boiling water to the coffee powder without caramel flavor for coffee obtained in Example 1, and stir evenly. The amount of boiling water added is the same as the coffee powder without caramel flavor for coffee obtained in Example 1: Boiling water is 4.8 g: The ratio of 150...

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Abstract

The invention discloses a caramel essence used in coffee and a preparation method thereof. The caramel essence used in the coffee is composed of a thermal-reaction-typed caramel essence and a blended-typed caramel essence, wherein the mass of the blended-typed caramel essence is 0.01-1.00% of that of the thermal-reaction-typed caramel essence. The thermal-reaction-typed caramel essence consists of following components, by weight, 3.33% of glycine, 7.98% of anhydrous glucose, 57.65%-62.08% of 1,2-propylene glycol and the balance distilled water. The blended-typed caramel essence consists of following components according to a certain mass percentage ratio: 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, furfural, furfuryl alcohol, phenylacetaldehyde, 10% of capraldehyde, 10% of furanone, methyl cyclopentenolone, 5% of ethyl maltol, cocoa powder tincture and the balance propylene glycol. The caramel essence used in the coffee is soft and natural in fragrance, has a thick fragrance, is mellow in mouthfeel, is less in addition amount when being used in coffee products and has a significant effect.

Description

technical field [0001] The invention belongs to the field of food ingredients, in particular to a caramel essence for coffee and a preparation method thereof. Background technique [0002] Caramel flavor is an important food additive, which has been widely used in tobacco, candy, beverage and other products. At present, the production methods of caramel essence are mainly based on two methods: the preparation of synthetic food spices and the preparation of amino acids and sugars by Maillard reaction. The caramel essence blended with synthetic spices has a simple production process and strong fragrance intensity, but due to the limitation of the variety of spices, the aroma is not realistic and natural; it is prepared by Maillard reaction with amino acids and sugars as raw materials Although the caramel essence obtained by the method has a strong natural flavor, it also has problems such as insufficient aroma characteristics, short fragrance retention time, and low intensity...

Claims

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Application Information

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IPC IPC(8): A23F5/46
Inventor 田怀香吴譞李凤华张雅敬陈婉乔
Owner SHANGHAI INST OF TECH
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