Coffee essence

Abstract

The invention relates to coffee essence. The coffee essence is prepared from an essence base, solvent, surfactant, auxiliary surfactant, 10-50 parts of coffee extracts and a carrier. The essence base is prepared from benzyl alcohol, furfuryl mercaptan, acetoin, terpinen-4-ol, butyric acid, ethyl formate, ethyl acetate, isovaleraldehyde, furfural, 5-methylfurfural, butanedione, 2,3-pentanedione, 3,4-dimethyl-1,2-cyclopentanedione, 2,6-dimethoxy benzene, 3,4-xylenol, dimethyl sulfide, vanillin, 2,3,5-trimethyl pyrazine, 2-acetylpyrazine, 2-methoxy-3-methylpyrazine, 2-ethyl-3,(5 or 6)-dimethyl pyrazine, 4-vinyl guaiacol, furanone and glycerol triacetate. Spices with natural equivalent components having high affinity on coffee beverages are adopted as raw materials of the coffee essence formula, so the natural feeling of beverages and other food containing the coffee essence is enhanced, and the coffee essence has natural aroma and taste.

Description

technical field [0001] The invention relates to a food additive, more specifically, to a coffee essence. Background technique [0002] Coffee is very popular. A variety of coffee-flavored beverage products emerge in endlessly. In order to supplement the aroma and flavor in the production of coffee-flavored beverages, so that consumers can feel the flavor of freshly roasted coffee, it is often necessary to add coffee extract stock solution, in addition to reflecting the functionality of coffee itself , can also improve the natural taste of coffee beverages. During the production process of coffee beverages, heating, high-temperature sterilization and other processes not only cause a large loss of aroma, but also accelerate the oxidation of oil in the coffee extraction stock solution, protein denaturation and aroma substance attenuation. The coffee aroma is changed, resulting in a very light aroma and flavor of the coffee beverage, which is very different from the flavor of f...

AI Technical Summary

Problems solved by technology

A variety of coffee-flavored beverage products emerge in endlessly. In order to supplement the aroma and flavor in the production of coffee-flavored beverages, so that consumers can feel the flavor of freshly roasted coffee, it is often necessary to add coffee extract stock solution, in addition to reflecting the functionality of coffee itself , can also improve the natural taste of coffee beverages. During the production process of coffee beverages, heating, high-temperature sterilization and other processes not only cause a large loss of aroma, but also accelerate the oxidation of oil in the coffee extraction stock solution, protein denaturation and aroma substance attenuation. Change the coffee aroma, resulting in a very light aroma and flavor of the coffee beverage, which is very different from the flavor of freshly roasted coffee

[0003] Due to the formula structure and other reasons, it is difficult for traditional coffee flavors to bring out realistic coffee aromas. Therefore, the aroma of most coffee flavors on the market lacks the natural feeling of fresh coffee, which affects the natural flavor of coffee beverage products using this flavor, resulting in its Single flavor, lack of characteristic fragrance

In addition, the main flavor raw materials used in traditional coffee flavors are often mostly chemical synthetic products, which lack naturalness and tend to produce chemical gas, resulting in bad flavor and difficult to meet consumer needs.

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