Essence containing coffee and cocoa composite extract and preparation method thereof

Abstract

The invention relates to the technical field of essence, in particular to essence containing coffee and cocoa composite extracts and a preparation method of the essence. The essence is prepared from coffee extract, cocoa extract, isopulegol acetate, menthol, cinnamyl alcohol, linalool, starch sodium octenylsuccinate, locust bean gum, bis (lauramide glutamine) lysine sodium, an alcohol solvent and water. According to the present invention, the use amount of the alcohol solvent is reduced, and the starch sodium octenylsuccinate, the locust bean gum and the bis (lauramide glutamine) lysine sodium are adopted, such that the green safety of the essence is increased, and the disadvantage of the organic solvent on the human health and the environment is reduced. The essence disclosed by the invention has better heat-resistant and cold-resistant effects and excellent stability, is beneficial to storage, transportation and use, can also effectively improve the aroma quality of tobacco products and reduce offensive odor, and has better application prospects in products such as cigarettes, cigarettes, cigars and the like.

Description

Technical Field

[0001] The invention relates to the technical field of flavors, and in particular to a flavor containing coffee and cocoa composite extracts and a preparation method thereof. Background Art

[0002] Flavors are mainly used to improve the aroma and taste of products. Flavoring ingredients can be obtained in a variety of ways, including solvent method, enzyme method, physical method, supercritical extraction method and subcritical extraction method.

[0003] Flavors can be classified into oily flavors and water-based flavors according to the dosage form. Oily flavors are mainly used to enhance and modify the aroma of tobacco during manufacturing, improving the overall quality and taste of cigarettes. Oily flavors are usually made by dissolving natural flavors and synthetic flavors in oily solvents. Commonly used oily solvents include vegetable oils (such as peanut oil, rapeseed oil, sesame oil, etc.) and organic solvents (such as benzyl alcohol, triacetin, etc.). Because oily flavors use organic solvents and other raw materials, this type of flavor is not very safe and environmentally friendly.

[0004] Water-based flavors use water as a solvent, which accounts for the vast majority of the flavor, so they are green and environmentally friendly. Among them, the application of water-based flavors is mainly achieved by dissolving the flavor ingredients in the aqueous solvent. Water-based flavors usually use ethanol, propanol, propylene glycol or glycerin as solvents to make the flavors evenly dispersed in water. This type of flavor has high transparency and does not affect the color of the product. It has a light top note and can provide a fresh and pleasant aroma; however, this type of flavor has poor heat and cold resistance, and is prone to stratification or turbidity after being left for a long time, thus affecting the use effect.

[0005] The preparation of flavors from coffee and cocoa extracts is a common technology at present. However, when the prepared coffee and cocoa extracts with oily aroma components are used in water solvents to prepare flavors, they have the defects of poor stability and poor heat and cold resistance. Although the addition of ethanol or polyols will increase the stability and temperature resistance of such flavors to a certain extent, the addition of a large amount of ethanol and polyols will affect the quality of the flavors and the degree to which the stability and temperature resistance of the flavors are improved is limited.

[0006] Therefore, providing a tobacco flavor that is heat-resistant, long-term stable and has a low alcohol solvent content for use in products is a technical problem that needs to be solved at present. Summary of the invention

[0007] The present invention aims at the above technical problems and proposes a technical solution of the present invention, which includes an essence containing a composite extract of coffee and cocoa and a preparation method thereof.

[0008] The invention provides an essence containing coffee and cocoa compound extracts. The essence comprises coffee extracts and cocoa compound extracts.

[0009] Preferably, the preparation method of the coffee extract comprises: grinding and roasting coffee beans, adding a 50-70wt% ethanol aqueous solution with a concentration of 20-40 times the mass of the coffee beans, heating and stirring at 50-65°C for 5-8 hours, filtering, concentrating under reduced pressure, adding a composite extractant composed of an organic solvent phase and an aqueous phase to the concentrate, extracting at 40-50°C for 2-5 hours, taking the organic solvent phase, and vacuum drying at 55-70°C to obtain the coffee extract.

[0010] Preferably, the mass ratio of the organic solvent phase to the aqueous phase is 1:0.2-0.5.

[0011] Preferably, the mass ratio of the concentrate to the composite extractant is 1:10-30.

[0012] Preferably, the organic solvent is composed of ethyl acetate and n-hexane in a mass ratio of 2-4:1.

[0013] Preferably, the aqueous phase is water.

[0014] Preferably, the preparation method of the cocoa extract comprises: grinding and baking cocoa, adding ethanol aqueous solution 15-30 times the mass of cocoa powder, heating and stirring at 50-62° C. for 12-15 hours, keeping warm at 50-62° C. and standing for 2-4 hours, taking the supernatant, and concentrating under reduced pressure to obtain the cocoa extract.

[0015] Preferably, the concentration of the ethanol aqueous solution is 35-60wt%.

[0016] Preferably, the flavor containing a composite extract of coffee and cocoa comprises the following raw materials in parts by mass: 3-6 parts of coffee extract, 0.8-2 parts of cocoa extract, 0.1-1.5 parts of isopulegyl acetate, 0.1-1.5 parts of menthol, 0.1-1.5 parts of cinnamyl alcohol, 0.1-1.5 parts of linalool, 1-3 parts of sodium starch octenylsuccinate, 0.1-0.4 parts of locust bean gum, 1.2-5 parts of sodium di(lauroyl glutamine) lysine, 5-8 parts of alcohol solvent, and 80-100 parts of water.

[0017] Preferably, the alcohol solvent includes at least one of ethanol, ethylene glycol and propylene glycol.

[0018] Preferably, the alcohol solvent includes ethanol, ethylene glycol and propylene glycol.

[0019] Preferably, the mass ratio of ethanol, ethylene glycol and propylene glycol is 1:(0.5-1):(0.2-0.4).

[0020] Preferably, the mass ratio of the alcohol solvent to water is ≤9%, ≤8.5%, ≤8% or ≤7.5%.

[0021] Preferably, the mass ratio of sodium starch octenylsuccinate to sodium di(laurylamideglutamine)lysine is 1:1.2-2.5.

[0022] Another aspect of the present invention provides a method for preparing the essence, comprising the following steps:

[0023] Prepare the oil phase: heat the coffee extract, the cocoa extract, isopulegyl acetate, menthol, cinnamyl alcohol, linalool and the alcohol solvent to 40-60° C. and stir to obtain the oil phase;

[0024] Prepare the aqueous phase: heat water to 40-60° C., add sodium starch octenylsuccinate, locust bean gum, and sodium di(laurylamide glutamine) lysine, and stir to mix to obtain an aqueous phase;

[0025] Preparation of essence: adding the oil phase to the water phase and homogenizing to obtain the essence.

[0026] Preferably, when preparing the oil phase, the stirring and mixing time is 0.2-1 hour.

[0027] Preferably, when preparing the aqueous phase, the stirring and mixing time is 0.2-1 hour.

[0028] Preferably, the heating homogenization conditions are: the homogenization feed temperature is 50-60°C, the discharge temperature is 60-70°C, the homogenization pressure is 20-80Mpa, and the time is 10-20 minutes.

[0029] Another aspect of the present invention provides the use of the flavor in the preparation of tobacco products and chemical products.

[0030] Preferably, the smoking article comprises cigarettes, rolled tobacco, cigars and the like.

[0031] Beneficial effects of the present invention:

[0032] The present invention adopts coffee extract, cocoa extract, isopulegyl acetate, menthol, cinnamyl alcohol, linalool, sodium starch octenyl succinate, locust bean gum, sodium di(laurylamide glutamine) lysine, alcohol solvent and water to prepare flavor, reduce the amount of alcohol solvent used, and adopt sodium starch octenyl succinate, locust bean gum, sodium di(laurylamide glutamine) lysine to increase the green safety of flavor, while reducing the disadvantages of organic solvents to human health and environment, the prepared flavor has good heat resistance and cold resistance effect, and excellent stability, which is conducive to storage, transportation and use. At the same time, it can effectively improve the aroma quality of tobacco products and reduce the effect of impurities.

[0033] The alcohol-water system essence of the present invention, in which the alcohol solvent and water mass ratio is less than or equal to 9%, has good stability and can be effectively stored, transported and used.

[0034] The essence prepared by the invention does not generate stratification and precipitation when stored in a 2° C. environment for 60 days and does not generate stratification and precipitation when stored in a 50° C. environment for 45 days, and has good temperature resistance effect.

[0035] The Zeta potential of the essence prepared by the present invention reaches -54.2 mV, and the potential reaches -48.5 mV after being stored at high temperature for 5 days. The Zeta potential change value after high temperature treatment for 5 days is not higher than 5.7 mV, and the change rate is not higher than 10.52%.

[0036] The present invention adopts ethanol, ethylene glycol and propylene glycol in a ratio of 1: (0.5-1): (0.2-0.4), which can improve the stability of the essence.

[0037] The present invention adopts the combination of sodium starch octenyl succinate and sodium di(laurylamide glutamine) lysine to significantly improve the stability of flavors.

[0038] The present invention uses sodium starch octenyl succinate and sodium di(laurylamide glutamine) lysine to produce synergistic effects to improve the stability of the flavor, giving the flavor a better use effect. When the ratio is 1:1.2-2.5, the flavor has better stability and heat and cold resistance effects.

[0039] The combination of sodium starch octenylsuccinate and sodium di(lauroylamide glutamine) lysine adopted in the present invention has better effect than other combinations.

[0040] The cigarettes prepared by the flavor of the present invention have good aroma quality, low impurities and good use effect. Changes in the extraction process of coffee extract will affect the aroma effect of the extract and the impurities of cigarettes. If sodium starch octenyl succinate and sodium di(laurylamide glutamine) lysine are not used in the flavor, the effect of the flavor in the tobacco will be poor, the aroma of the cigarette will be insufficient, and the impurities will increase.

[0041] The flavor of the present invention has excellent aroma effect and stability, and has good application prospects in products such as cigarettes, rolled tobacco, and cigars. DETAILED DESCRIPTION

[0042] The present invention will be described below in conjunction with specific embodiments, and various effects of the present invention will be more clearly presented. It should be understood by those skilled in the art that these specific embodiments are used to illustrate the present invention, rather than to limit the present invention.

[0043] 1. Preparation of flavors

[0044] Fragrance 1:

[0045] The essence comprises the following raw materials in parts by mass: 4.5 parts of coffee extract, 1.2 parts of cocoa extract, 0.5 parts of isopulegyl acetate, 0.5 parts of menthol, 0.4 parts of cinnamyl alcohol, 0.3 parts of linalool, 1.5 parts of sodium starch glycolate, 0.2 parts of locust bean gum, 3 parts of sodium di(laurylamide glutamine) lysine, 7 parts of alcohol solvent, and 95 parts of water;

[0046] The mass ratio of alcohol solvent to water = 7.37%;

[0047] The mass ratio of sodium starch octenylsuccinate to sodium di(laurylamideglutamine)lysine is 1:2;

[0048] The alcohol solvent is ethanol, ethylene glycol and 1,2-propylene glycol in a mass ratio of 1:0.7:0.3;

[0049] The preparation method of the coffee extract comprises: grinding coffee beans, roasting, adding a 62wt% ethanol aqueous solution with a concentration of 30 times the mass of the coffee beans, heating at 60°C and stirring at 60rpm for 7 hours, filtering, concentrating the filtrate at 55°C under reduced pressure to a mass of 0.5 times the mass of the coffee beans, adding a composite extractant composed of an organic solvent phase and an aqueous phase to the concentrate, extracting at 47°C for 3.2 hours, taking the organic solvent phase, vacuum drying at 60°C and 0.005MPa for 4.5 hours, and obtaining the coffee extract;

[0050] The mass ratio of the organic solvent phase to the aqueous phase is 1:0.4; the mass ratio of the concentrate to the composite extractant is 1:24; the organic solvent is composed of ethyl acetate and n-hexane in a mass ratio of 3:1; the aqueous phase is water;

[0051] The preparation method of the cocoa extract comprises: grinding cocoa powder, baking, adding 45wt% ethanol aqueous solution with a mass 20 times that of the cocoa powder, heating and stirring at 55°C for 13 hours, keeping at 60°C and standing for 3 hours, taking the supernatant, and concentrating under reduced pressure at 55°C and 0.01MPa for 30 minutes to obtain the cocoa extract;

[0052] Preparation method of flavor:

[0053] preparing an oil phase: heating coffee extract, cocoa extract, isopulegyl acetate, menthol, cinnamyl alcohol, linalool and an alcohol solvent to 50° C. and stirring at 60 rpm for 0.5 hour to mix to obtain an oil phase;

[0054] Prepare an aqueous phase: heat water to 50° C., add sodium starch octenylsuccinate, locust bean gum, and sodium di(laurylamideglutamine)lysine, and stir at 60 rpm for 0.3 hours to obtain an aqueous phase;

[0055] Preparing the essence: adding the oil phase to the water phase and homogenizing to obtain the essence;

[0056] The heating homogenization conditions are as follows: the homogenization feed temperature is 55°C, the discharge temperature is 65°C, the homogenization pressure is 50 MPa, and the time is 15 minutes.

[0057] Fragrance 2:

[0058] The essence comprises the following raw materials in parts by mass: 4.2 parts of coffee extract, 1.6 parts of cocoa extract, 0.6 parts of isopulegyl acetate, 0.4 parts of menthol, 0.5 parts of cinnamyl alcohol, 0.2 parts of linalool, 2.1 parts of sodium starch octenylsuccinate, 0.22 parts of locust bean gum, 2.6 parts of sodium di(laurylamideglutamine)lysine, 7.5 parts of alcohol solvent, and 100 parts of water;

[0059] The mass ratio of alcohol solvent to water = 7.5%;

[0060] The mass ratio of sodium starch octenylsuccinate to sodium di(laurylamideglutamine)lysine is 1:1.24;

[0061] The alcohol solvent is ethanol, ethylene glycol and 1,2-propylene glycol in a mass ratio of 1:0.6:0.4;

[0062] The preparation method of the coffee extract comprises: grinding coffee beans, roasting, adding a 58wt% ethanol aqueous solution with a concentration of 35 times the mass of the coffee beans, heating at 60°C and stirring at 70rpm for 6.8 hours, filtering, concentrating the filtrate at 55°C under reduced pressure to a mass of 0.5 times the mass of the coffee beans, adding a composite extractant consisting of an organic solvent phase and an aqueous phase to the concentrate, extracting at 45°C for 3.5 hours, taking the organic solvent phase, vacuum drying at 60°C and 0.005MPa for 4.5 hours, and obtaining the coffee extract;

[0063] The mass ratio of the organic solvent phase to the aqueous phase is 1:0.35; the mass ratio of the concentrate to the composite extractant is 1:25; the organic solvent is composed of ethyl acetate and n-hexane in a mass ratio of 2.5:1; the aqueous phase is water;

[0064] The preparation method of the cocoa extract comprises: grinding cocoa powder, baking, adding 37wt% ethanol aqueous solution with a mass of 22 times that of the cocoa powder, heating and stirring at 55°C for 14 hours, keeping at 60°C and standing for 3.2 hours, taking the supernatant, and concentrating under reduced pressure at 55°C and 0.01MPa for 30 minutes to obtain the cocoa extract;

[0065] Preparation method of flavor:

[0066] preparing an oil phase: heating coffee extract, cocoa extract, isopulegyl acetate, menthol, cinnamyl alcohol, linalool and an alcohol solvent to 50° C. and stirring at 65 rpm for 0.4 hours to mix to obtain an oil phase;

[0067] Prepare an aqueous phase: heat water to 50° C., add sodium starch octenylsuccinate, locust bean gum, and sodium di(laurylamideglutamine)lysine, and stir at 60 rpm for 0.35 hours to obtain an aqueous phase;

[0068] Preparing the essence: adding the oil phase to the water phase and homogenizing to obtain the essence;

[0069] The heating homogenization conditions are as follows: the homogenization feed temperature is 52°C, the discharge temperature is 63°C, the homogenization pressure is 55 MPa, and the time is 15 minutes.

[0070] Fragrance 3:

[0071] The only difference from flavor 1 is that the preparation method of coffee extract includes: grinding coffee beans, roasting, adding 62wt% ethanol aqueous solution with a concentration of 30 times the mass of coffee beans, heating at 60°C and stirring at 60rpm for 7 hours, keeping warm at 60°C and standing for 4 hours, taking the supernatant, and vacuum drying at 60°C and 0.005MPa for 4.5 hours to obtain the coffee extract.

[0072] Fragrance 4:

[0073] The only difference from flavor 1 is that: the preparation method of coffee extract includes: grinding coffee beans, roasting, adding 62wt% ethanol aqueous solution with a concentration of 30 times the mass of coffee beans, heating at 60°C and stirring at 60rpm for 7 hours, filtering, and concentrating the filtrate at 55°C under reduced pressure to a mass of 0.5 times the mass of coffee beans, adding a composite extractant consisting of an organic solvent phase and an aqueous phase to the concentrate, extracting at 47°C for 3.2 hours, taking the organic solvent phase, and vacuum drying at 60°C and 0.005MPa for 4.5 hours to obtain the coffee extract; wherein the mass ratio of the organic solvent phase to the aqueous phase is 1:0.4; the mass ratio of the concentrate to the composite extractant is 1:24; the organic solvent is chloroform; and the aqueous phase is water.

[0074] Fragrance 5:

[0075] The only difference from flavor 1 is that the alcohol solvent is ethanol, ethylene glycol and 1,2-propylene glycol in a mass ratio of 1:2:0.1.

[0076] Fragrance 6:

[0077] The only difference from flavor 1 is that the raw materials of the flavor are as follows, in parts by mass: 4.5 parts of coffee extract, 1.2 parts of cocoa extract, 0.5 parts of isopulegyl acetate, 0.5 parts of menthol, 0.4 parts of cinnamyl alcohol, 0.3 parts of linalool, 0.2 parts of locust bean gum, 7 parts of alcohol solvent, and 99.5 parts of water.

[0078] Fragrance 7:

[0079] The only difference from flavor 1 is that the raw materials of the flavor are as follows, in parts by mass: 4.5 parts of coffee extract, 1.2 parts of cocoa extract, 0.5 parts of isopulegyl acetate, 0.5 parts of menthol, 0.4 parts of cinnamyl alcohol, 0.3 parts of linalool, 4.5 parts of sodium starch glycolate, 0.2 parts of locust bean gum, 7 parts of alcohol solvent, and 95 parts of water.

[0080] Fragrance 8:

[0081] The only difference from flavor 1 is that the raw materials of the flavor are as follows, in parts by mass: 4.5 parts of coffee extract, 1.2 parts of cocoa extract, 0.5 parts of isopulegyl acetate, 0.5 parts of menthol, 0.4 parts of cinnamyl alcohol, 0.3 parts of linalool, 0.2 parts of locust bean gum, 4.5 parts of sodium di(laurylglutamine) lysine, 7 parts of alcohol solvent, and 95 parts of water.

[0082] Fragrance 9:

[0083] The only difference from flavor 1 is: 4.5 parts of coffee extract, 1.2 parts of cocoa extract, 0.5 parts of isopulegyl acetate, 0.5 parts of menthol, 0.4 parts of cinnamyl alcohol, 0.3 parts of linalool, 3 parts of sodium starch octenylsuccinate, 0.2 parts of locust bean gum, 1.5 parts of sodium di(laurylamideglutamine)lysine, 7 parts of alcohol solvent, and 95 parts of water; the mass ratio of sodium starch octenylsuccinate to sodium di(laurylamideglutamine)lysine is 1:0.5.

[0084] Fragrance 10:

[0085] The only difference from flavor 1 is: 4.5 parts of coffee extract, 1.2 parts of cocoa extract, 0.5 parts of isopulegyl acetate, 0.5 parts of menthol, 0.4 parts of cinnamyl alcohol, 0.3 parts of linalool, 0.5 parts of sodium starch octenylsuccinate, 0.2 parts of locust bean gum, 4 parts of sodium di(laurylamideglutamine)lysine, 7 parts of alcohol solvent, and 95 parts of water; the mass ratio of sodium starch octenylsuccinate to sodium di(laurylamideglutamine)lysine is 1:8.

[0086] Fragrance 11:

[0087] The only difference from flavor 1 is: 4.5 parts of coffee extract, 1.2 parts of cocoa extract, 0.5 parts of isopulegyl acetate, 0.5 parts of menthol, 0.4 parts of cinnamyl alcohol, 0.3 parts of linalool, 4.5 parts of Tween-20, 0.2 parts of locust bean gum, 7 parts of alcohol solvent, and 95 parts of water.

[0088] Fragrance 12:

[0089] The only difference from flavor 1 is: 4.5 parts of coffee extract, 1.2 parts of cocoa extract, 0.5 parts of isopulegyl acetate, 0.5 parts of menthol, 0.4 parts of cinnamyl alcohol, 0.3 parts of linalool, 4.5 parts of hydroxypropyl methylcellulose, 0.2 parts of locust bean gum, 7 parts of alcohol solvent, and 95 parts of water.

[0090] 2. Flavor effect test

[0091] 1. Temperature resistance test

[0092] Cold resistance test: 50 mL of the essence prepared above was placed in a transparent bottle and stored at 2°C for 60 days to observe the changes in its appearance.

[0093] Heat resistance test: 50 mL of the above-prepared essence was placed in a transparent bottle and stored at 50°C for 45 days to observe the changes in its appearance.

[0094] The temperature resistance test results are shown in Table 1.

[0095] Table 1: Temperature resistance test

[0096]

[0097]

[0098] 2. Zeta potential test

[0099] The above flavors were diluted 20 times with deionized water, stirred at a high speed of 1000 rpm at 35°C for 40 minutes, cooled to room temperature, and left for 10 minutes to test the Zeta potential of each flavor. After being left at 60°C for 5 days, the Zeta potential of each dilution was tested again. The results are shown in Table 2.

[0100] Table 2: Zeta potential

[0101]

[0102]

[0103] According to the test results in Table 1-2, the flavor of the present invention using an alcohol-water system with a mass ratio of alcohol solvent to water ≤ 9% has good stability and can be effectively stored, transported and used.

[0104] The essence prepared by the invention does not generate stratification and precipitation when stored in a 2° C. environment for 60 days and does not generate stratification and precipitation when stored in a 50° C. environment for 45 days, and has good temperature resistance effect.

[0105] The Zeta potential of the essence prepared by the present invention reaches -54.2 mV, and the potential reaches -48.5 mV after being stored at high temperature for 5 days. The Zeta potential change value after high temperature treatment for 5 days is not higher than 5.7 mV, and the change rate is not higher than 10.52%.

[0106] According to the comparison between flavors 1 and 5, the composition of the alcohol solvent has changed, and the ratio of ethanol, ethylene glycol and propylene glycol is not in the range of 1:(0.5-1):(0.2-0.4), which will affect the stability of the flavor and reduce its stability.

[0107] According to the tests on flavors 1 and 6, the combination of sodium starch octenyl succinate and sodium di(laurylamide glutamine) lysine used in the present invention can significantly improve the stability of the flavor.

[0108] According to the test of flavors 1, 7-10, the present invention uses sodium starch octenyl succinate and sodium di(laurylamide glutamine) lysine to produce synergistic effects to improve the stability of the flavor and give the flavor a better use effect. When the ratio is 1:1.2-2.5, the flavor has better stability and heat and cold resistance.

[0109] According to the tests on flavors 1, 11-12, the combination of sodium starch octenyl succinate and sodium di(laurylamide glutamine) lysine used in the present invention has a better effect than other combinations.

[0110] 3. Application

[0111] The above-mentioned flavors were sprayed evenly on the tobacco at an amount of 0.1% of the tobacco mass, and the moisture content of the tobacco dried at 60°C was about 12.4%; then the tobacco was prepared into cigarettes for testing. Ten volunteers with more than 10 years of smoking were recruited to score the prepared cigarettes in turn, and the sensory evaluation was carried out with reference to the method and scoring method recorded in "YC / T 415-2011 Sensory Evaluation Method for Tobacco Products" (aroma quality: maximum 9 points, minimum 1 point; miscellaneous odor: maximum 9 points, minimum 1 point) and the average score of each index was calculated. The test results are shown in Table 3.

[0112] Table 3: Sensory evaluation

[0113] test Fragrance Miscellaneous gas Fragrance 1 9.3 9.2 Fragrance 2 9.2 9.3 Fragrance 3 8.7 8.7 Fragrance 4 9.0 8.9 Fragrance 12 9.1 9.1

[0114] According to the test in Table 3, the cigarettes prepared by the flavor of the present invention have good aroma quality, low impurities, and good use effect. However, the preparation process of coffee extracts in flavors 2 and 3 has changed, and the obtained extracts have poor aroma effect and more impurities. Hydroxypropyl methylcellulose is used in flavor 12 to replace sodium starch octenyl succinate and sodium di(laurylamide glutamine) lysine, which makes the flavor less effective in tobacco, the aroma of the cigarette is insufficient, and the impurities increase.

[0115] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include these modifications and variations.

Claims

1. A flavor containing a composite extract of coffee and cocoa, characterized in that: The invention comprises the following raw materials in parts by mass: 3-6 parts of coffee extract, 0.8-2 parts of cocoa extract, 0.1-1.5 parts of isopulegyl acetate, 0.1-1.5 parts of menthol, 0.1-1.5 parts of cinnamyl alcohol, 0.1-1.5 parts of linalool, 1-3 parts of sodium starch octenylsuccinate, 0.1-0.4 parts of locust bean gum, 1.2-5 parts of sodium di(lauroyl glutamine) lysine, 5-8 parts of alcohol solvent and 80-100 parts of water.

2. The essence according to claim 1, characterized in that The preparation method of the coffee extract comprises: grinding and roasting coffee beans, adding 50-70wt% ethanol aqueous solution with a concentration of 20-40 times the mass of the coffee beans, heating and stirring at 50-65°C for 5-8 hours, filtering, concentrating under reduced pressure, adding a composite extractant composed of an organic solvent phase and an aqueous phase to the concentrate, extracting at 40-50°C for 2-5 hours, taking the organic solvent phase, and vacuum drying at 55-70°C to obtain the coffee extract.

3. The flavor according to claim 2, characterized in that The mass ratio of the organic solvent phase to the aqueous phase is 1:0.2-0.5; the mass ratio of the concentrate to the composite extractant is 1:10-30; the organic solvent is composed of ethyl acetate and n-hexane in a mass ratio of 2-4:1; and the aqueous phase is water.

4. The essence according to claim 1, characterized in that The preparation method of the cocoa extract comprises: grinding and baking cocoa, adding ethanol aqueous solution with a mass of 15-30 times of the cocoa powder, heating and stirring at 50-62° C. for 12-15 hours, keeping at 50-62° C. and standing for 2-4 hours, taking the supernatant, and concentrating under reduced pressure to obtain the cocoa extract.

5. The essence according to claim 4, characterized in that The concentration of the ethanol aqueous solution is 35-60wt%.

6. The flavor according to claim 1, characterized in that The alcohol solvent includes at least one of ethanol, ethylene glycol, and propylene glycol.

7. The essence according to claim 1, characterized in that The mass ratio of alcohol solvent to water is ≤9%.

8. The essence according to claim 1, characterized in that The mass ratio of sodium starch octenylsuccinate to sodium di(laurylamideglutamine)lysine is 1:1.2-2.5; And / or, the alcohol solvent is a mixture of ethanol, ethylene glycol and propylene glycol in a mass ratio of 1:(0.5-1):(0.2-0.4).

9. A method for preparing the flavor according to any one of claims 1 to 8, characterized in that: The steps include: Prepare the oil phase: heat the coffee extract, the cocoa extract, isopulegyl acetate, menthol, cinnamyl alcohol, linalool and the alcohol solvent to 40-60° C. and stir to obtain the oil phase; Prepare the aqueous phase: heat water to 40-60° C., add sodium starch octenylsuccinate, locust bean gum, and sodium di(laurylamide glutamine) lysine, and stir to mix to obtain an aqueous phase; Preparation of essence: adding the oil phase to the water phase and homogenizing to obtain the essence.

10. The preparation method according to claim 9, characterized in that: The heating homogenization conditions are: the homogenization feed temperature is 50-60°C, the discharge temperature is 60-70°C, the homogenization pressure is 20-80Mpa, and the time is 10-20 minutes.

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