Method for preparing chocolate essence by using micro-channel reactor

A technology of microchannel reactor and chocolate, which is applied in the direction of food science, etc., can solve the problems of chocolate flavor preparation technology and research that have not yet been seen, and achieve the effects of reducing the production of bad flavor substances, improving efficiency, and shortening the reaction time of enzymatic hydrolysis

Inactive Publication Date: 2017-09-12
ENZYMECODE BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there has been no research on the preparation process of chocolate essence in the form of continuous flow in microchannel reactors.

Method used

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  • Method for preparing chocolate essence by using micro-channel reactor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] Embodiment 1: Utilize microchannel reactor to prepare chocolate essence.

[0071] (1) Device: The micro-channel device adopts a self-made high-pressure micro-channel reactor. The length of the micro-channel is determined according to the flow rate and the reaction residence time. The channel length of each module used here is 10m, the pipe diameter is 0.1mm, and the heat transfer medium is heat-conducting oil. .

[0072] (2) Preparation of chocolate essence:

[0073] A- Microchannel Reactor Preparation:

[0074]Control the residence time of the reaction system in each module by adjusting the flow rate of the delivery pump and the channel length of the microchannel, wherein the residence time in the first mixing module 1 is 30 seconds, and the residence time in the reaction module 2 is 30 seconds. The first high temperature module The residence time in 3 is 30 seconds, the residence time in the second mixing module 4 is 30 seconds, the residence time in the second high...

Embodiment 2

[0082] Embodiment 2: Utilize microchannel reactor to prepare chocolate essence.

[0083] (1) Apparatus: the same as that of Example 1.

[0084] (2) Preparation of chocolate essence:

[0085] A- Microchannel Reactor Preparation:

[0086] Control the residence time of the reaction system in each module by adjusting the flow rate of the delivery pump and the passage length of the microchannel, wherein the residence time in the first mixing module 1 is 300 seconds, and the residence time in the reaction module 2 is 1200 seconds. The first high temperature module The residence time in 3 is 300 seconds, the residence time in the second mixing module 4 is 1200 seconds, the residence time in the second high temperature module 5 is 2200 seconds, and the residence time in the low temperature module 6 is 2200 seconds.

[0087] The temperature of each module of the reactor is controlled by the external circulation heat transfer oil system, wherein the temperature of the first mixing mod...

Embodiment 3

[0094] Embodiment 3: Utilize microchannel reactor to prepare chocolate essence.

[0095] (1) Apparatus: the same as that of Example 1.

[0096] (2) Preparation of chocolate essence:

[0097] A- Microchannel Reactor Preparation:

[0098] Control the residence time of the reaction system in each module by adjusting the flow rate of the delivery pump and the channel length of the microchannel, wherein the residence time in the first mixing module 1 is 100 seconds, and the residence time in the reaction module 2 is 300 seconds. The first high temperature module The residence time in 3 is 200 seconds, the residence time in the second mixing module 4 is 500 seconds, the residence time in the second high temperature module 5 is 500 seconds, and the residence time in the low temperature module 6 is 500 seconds.

[0099] The temperature of each module of the reactor is controlled by the external circulation heat transfer oil system, wherein the temperature of the first mixing module ...

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Abstract

The invention relates to a method for chocolate essence by using a micro-channel reactor. The method comprises the following steps: step one, pumping a cacao bean enzymatic hydrolysis solution and an enzyme solution into the micro-channel reactor, mixing the cacao bean enzymatic hydrolysis solution with the enzyme solution in a first mixing module, and then feeding the mixture into a reaction module for enzymatic hydrolysis; step two, passivating enzyme activity at high temperature to stop enzymatic hydrolysis; step three, fully mixing a reaction system with reducing sugar and refined oil to obtain a mixed reaction system; step four, enabling the mixed reaction system to enter a second high-temperature module, rapidly heating to the temperature which meets the process requirement, and carrying out Maillard thermal reaction; and step five, enabling the reaction system to flow through a low-temperature module and flow out of the micro-channel reactor to obtain a chocolate essence coarse product. The enzymolysis process can be controlled accurately, and thermal reaction temperature and aftertreatment temperature are rapidly and accurately controlled; and by the micro-channel reactor, the amplification effect does not exist, upgrading amplification is facilitated, and seamless amplification from research and development to production can be realized.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a method for preparing chocolate essence in a microchannel reactor. Background technique [0002] The processing technology of cocoa beans directly affects the flavor of chocolate products. [0003] At present, the processing of chocolate essence adopts traditional production technology: cocoa beans are roasted at high temperature to produce rich flavor. During the whole process, roasting is the key process for aroma production. The flavor substances of chocolate are mainly formed by the Maillard reaction of reducing sugars and amino acids in cocoa beans during the roasting and heating process, mainly including nitrogen-containing compounds represented by pyrazine. Heterocyclic compounds, caramelization reaction products and oil oxidation products, etc. However, the aroma production process of this traditional process is difficult to be accurately controlled, and there...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/28
CPCA23L27/28
Inventor 袁永红郭旭杨贺
Owner ENZYMECODE BIOTECHNOLOGY CO LTD
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