High temperature resistance chocolate essence and preparation method thereof

A chocolate and high temperature resistant technology, applied in the field of edible flavor and its processing technology, can solve the problems of inability to fully express chocolate flavor, complex chocolate flavor, and not strong aroma, and achieve a formula with rich raw materials, rich roundness and rich layering. Effect

Inactive Publication Date: 2015-09-16
ZENGCHENG HANDYWARE SEASONING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the chocolate essence has good high temperature resistance, the aroma is not rich and long-last

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, high temperature resistant chocolate essence of the present invention and its preparation

[0027] formula:

[0028] Chocolate flavor base: amino acid 10kg, yeast extract 1kg, glucose 14kg, D-xylose 2kg, D-ribose 0.6kg, vanillin 0.5kg, ethyl vanillin 0.3kg, ethyl maltol 1kg, cocoa Extract 15kg, propylene glycol 55.6kg;

[0029] The amino acids consist of L-leucine, L-proline, L-glutamic acid and L-threonine in a weight ratio of 3:3:1:2.

[0030] Whole chocolate modified base: based on the weight of the chocolate flavor base, furanone 0.3kg, vanillin 2kg, ethyl vanillin 0.6kg, ethyl maltol 2.5kg, 2,3,5-trimethylpyrazine 0.05kg, 2-acetylfuran 0.2kg, 5-methyl-2-acetylfuran 0.1kg, gamma decanolactone 0.4kg, isovaleraldehyde 0.3kg, 4,5-dimethyl-2-isobutyl Base-3-thiazoline 0.05kg, 5-methylfurfural 0.07kg, phenethyl alcohol 0.3kg and dimethyl sulfide 0.05kg.

[0031] preparation:

[0032] S1, get the amino acid of formula quantity, yeast extract, glucose, ...

Embodiment 2

[0034] Embodiment 2, high temperature resistant chocolate essence of the present invention and its preparation

[0035] formula:

[0036] Chocolate essence base material: amino acid 15kg, yeast extract 0.5kg, glucose 20kg, D-xylose 0.5kg, D-ribose 0.2kg, vanillin 0.1kg, ethyl vanillin 0.5kg, ethyl maltol 0.2 kg, cocoa extract 5kg, propylene glycol 58kg;

[0037] The amino acids consist of L-leucine, L-proline, L-glutamic acid and L-threonine in a weight ratio of 5:1:1.5:3.

[0038]Whole chocolate modified fragrance base: based on the weight of chocolate flavor base, furanone 0.2kg, vanillin 0.5kg, ethyl vanillin 0.2kg, ethyl maltol 5kg, 2,3,5-trimethylpyrazine 0.08kg, 0.5kg of 2-acetylfuran, 0.2kg of 5-methyl-2-acetylfuran, 0.1kg of gamma decanolactone, 0.6kg of isovaleraldehyde, 4,5-dimethyl-2-isobutyl Base-3-thiazoline 0.1kg, 5-methylfurfural 0.1kg, phenethyl alcohol 0.1kg and dimethyl sulfide 0.08kg.

[0039] preparation:

[0040] S1, get the amino acid of formula qu...

Embodiment 3

[0042] Embodiment 3, high temperature resistant chocolate essence of the present invention and its preparation

[0043] formula:

[0044] Chocolate flavor base: amino acid 2%, yeast extract 2kg, glucose 5kg, D-xylose 3kg, D-ribose 1kg, vanillin 1kg, ethyl vanillin 0.1kg, ethyl maltol 2kg, cocoa extract Material 20kg, propylene glycol 63.9kg;

[0045] The amino acids consist of L-leucine, L-proline, L-glutamic acid and L-threonine in a weight ratio of 1:5:0.2:0.5.

[0046] Whole chocolate modified flavor base: furanone 0.4kg, vanillin 3.0kg, ethyl vanillin 1kg, ethyl maltol 0.5kg, 2,3,5-trimethylpyrazine 0.02kg, 2-acetylfuran 0.02kg, 0.05kg of 5-methyl-2-acetylfuran, 0.8kg of gamma-decalactone, 0.05kg of isovaleraldehyde, 0.02kg of 4,5-dimethyl-2-isobutyl-3-thiazoline , 0.03kg of 5-methylfurfural, 0.5kg of phenylethyl alcohol and 0.02kg of dimethyl sulfide.

[0047] preparation:

[0048] S1, get the amino acid of formula quantity, yeast extract, glucose, D-xylose, D-ribo...

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PUM

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Abstract

The invention relates to a high temperature resistance chocolate essence and a preparation method thereof. The present invention discloses a high temperature resistance chocolate essence, which comprises a chocolate essence base material and a whole chocolate modifying fragrance group, wherein the chocolate essence base material is prepared from the following raw materials: amino acids, a yeast extract, glucose, D-xylose, D-ribose, vanillin, ethyl vanillin, ethyl maltol, a cocoa extract, and the balance of propylene glycol, and the whole chocolate modifying fragrance group comprises the following raw materials: furanone, vanillin, ethyl vanillin, ethyl maltol, 2,3,5-trimethyl pyrazine, 2-acetyl furan, 5-methyl-2-acetyl furan, gamma-decalactone, isovaleraldehyde, 4,5-dimethyl-2-isobutyl-3-thiazoline, 5-methyl furfural, phenethyl alcohol and dimethyl sulfide. According to the present invention, the high temperature resistance chocolate essence has characteristics of natural, rich, pure and mellow aroma, and good high-temperature resistance, and the preparation method is simple.

Description

technical field [0001] The invention relates to the field of edible essence and its processing technology, in particular to a high-temperature-resistant chocolate essence and a preparation method thereof. Background technique [0002] Chocolate flavor is a brown food flavor used in ice cream, ice cream, candy, pastry, beverages, etc. Chocolate essence mainly presents bitter taste, and the aroma is very complex, so it is very difficult to imitate the natural chocolate aroma. [0003] Most of the chocolate flavors sold on the market are formulated with chemically synthesized spices. Although they have the advantages of easy access to raw materials and low cost, their fragrance is weak and their mouthfeel is poor. At the same time, chocolate flavors are mostly reactive paste flavors, which are not easy to add to food, and the addition is uneven, and the existing flavors and fragrances are not transparent enough. [0004] Chinese patent CN 103190600B discloses a chocolate esse...

Claims

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Application Information

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IPC IPC(8): A23L1/234A23L27/28
Inventor 王延平
Owner ZENGCHENG HANDYWARE SEASONING
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