A hazelnut flavoring base material, its preparation method and application

Abstract

This invention discloses a hazelnut flavoring base material, its preparation method, and its application, comprising the following components by weight percentage: L-glutamic acid 1-3%, L-arginine 0.05-0.3%, DL-valine 0.05-0.3%, L-valine 0.3-1.5%, white sugar 3-10%, glucose 5-12%, fructose 0.5-2%, D-xylose 1-5%, coffee powder 0.2-1%, cocoa powder 2-8%, vanilla bean extract 0.05-0.5%, cocoa extract 1-4%, propylene glycol 30-75%, 2-methoxy-3 The base material comprises 0.05-0.4% 5-methylpyrazine, 0.005-0.1% 2-ethyl-3-methylpyrazine, 0.02-0.2% 2,3,5-trimethylpyrazine, 0.05-0.5% 2-ethyl-3,5(6)-dimethylpyrazine, 0.001-0.02% 2-acetyl-3-methylpyrazine, 0.001-0.03% 2-methyl-3-furanthiol, 0.005-0.1% 5-methylquinoxaline, and other raw materials. This base material is prepared using various amino acids, sugars, natural ingredients, and flavor compounds as raw materials. It possesses a rich roasted hazelnut aroma and high-temperature resistance, and can be widely used in the food and tobacco industries, meeting consumer demand for hazelnut-flavored products.

Description

Technical Field

[0001] The invention relates to the technical field of flavor and fragrance preparation, and in particular to a hazelnut flavor essence base material and a preparation method and application thereof. Background Art

[0002] Hazelnut flavor base is widely used in the food industry and is an important type of food flavor. It can be widely used in beverages, dairy products, ice products, baking, candy, desserts, etc. It has a rich and fragrant nutty flavor and important nutritional value. It has broad market development prospects and is gradually favored by manufacturers and consumers.

[0003] Hazelnut, belonging to the genus Corylus of the Betulaceae family, has about 20 species worldwide. It is known as the "four major nuts" together with almonds, walnuts, and cashews. It contains 8 essential amino acids and a variety of trace elements and minerals for the human body. It has many functions such as enhancing physical fitness, preventing cardiovascular diseases, moisturizing the skin, preventing cardiovascular diseases, improving eyesight and strengthening the brain.

[0004] In recent years, there are more and more hazelnut flavored products, because hazelnuts have high nutritional value and the hazelnuts have strong aroma after being roasted. At present, there are many methods for preparing hazelnut flavor essences, such as patent application number CN201410464168.8, which discloses a method for preparing hazelnut essence, which includes: grinding hazelnuts with water, adding mixed enzyme preparations such as amylase, protease and lipase for enzymolysis after adjusting pH, obtaining enzymolysis solution, then adding amino acids, thiosulfate, a small amount of hazelnut oil and solvent for thermal reaction to obtain thermal reaction hazelnut essence base, then adding monoglyceride and xanthan gum, etc., and obtaining hazelnut essence after shearing and homogenization.

[0005] Although the preparation method of the hazelnut flavor essence can obtain an essence with hazelnut flavor, hazelnuts are used as raw materials in the production process, and grinding and high-temperature enzyme inactivation treatment are required. Since hazelnuts are rich in oil, most of which are unsaturated fatty acids, unsaturated fatty acids are easily oxidized during the grinding and high-temperature enzyme inactivation treatment processes, which will greatly reduce the storage period of the essence and also bring a harsh taste to the essence. Moreover, when the essence prepared by the method is used in the fields of food, it usually needs to be sterilized at high temperature. The stability of the essence at high temperature is poor, resulting in a significant loss of the hazelnut aroma, which cannot meet market demand and greatly reduces its market value. Summary of the invention

[0006] The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide a hazelnut flavor essence base material with simple preparation process, strong hazelnut flavor and good stability at high temperature, as well as a preparation method and application thereof.

[0007] The technical solution adopted by the present invention to solve the technical problem is: a hazelnut flavor essence base material, comprising the following components in percentage by weight: 1-3% L-glutamic acid, 1-6% L-glycine, 0.5-3% L-leucine, 0.05-0.3% L-arginine, 0.05-0.3% DL-valine, 0.3-1.5% L-valine, 0.02-0.2% L-phenylalanine, 0.1-1% citric acid, 3-10% white sugar. %, glucose 5-12%, fructose 0.5-2%, D-xylose 1-5%, coffee powder 0.2-1%, cocoa powder 2-8%, vanilla bean extract 0.05-0.5%, cocoa extract 1-4%, ethyl vanillin 0.1-0.5%, vanillin 0.5-3%, maltol 0.2-2%, propylene glycol 30-75%, distilled water 4-20%, furfural 0.5-3%, thiothiazole 0.5-3%, 2-acetylfuran 0. 005~0.1%、2-methoxy-3 / 5-methylpyrazine 0.05~0.4%、2-ethyl-3-methylpyrazine 0.005~0.1%、2-acetylthiazole 0.02~0.2%、2,3,5-trimethylpyrazine 0.05~0.5%、2-ethyl-3,5(6)-dimethylpyrazine 0.005~0.1%、2-acetyl-3-methylpyrazine 0.001~0.02%、2-methyl-3-furan Mercaptan 0.001-0.03%, 2-acetylpyrazine 0.005-0.1%, 2,3-pentanedione 0.005-0.2%, 2-methylbutyl acetate 0.005-0.2%, 2,4-decadienal 0.001-0.1%, 5-methylquinoxaline 0.01-0.1%, 3-hydroxy-2-butanone 0.02-0.2%, 5-methylfurfural 0.02-0.3% and benzaldehyde 0.05-0.4%.

[0008] Preferably, the invention comprises the following components in weight percentage: 1.3% L-glutamic acid, 3% L-glycine, 1.6% L-leucine, 0.15% L-arginine, 0.15% DL-valine, 0.7% L-valine, 0.05% L-phenylalanine, 0.2% citric acid, 7% white sugar, 7.8% glucose, 0.8% fructose, 2% D-xylose, 0.5% coffee powder, 5% cocoa powder, 0.1% vanilla bean extract, 2% cocoa extract, 0.2% ethyl vanillin, 1.5% vanillin, 0.5% maltol, 47.1% propylene glycol, 15% distilled water, 1.1% furfural, 1.4% thiothiazole, 0.02% 2-acetylfuran , 2-methoxy-3 / 5-methylpyrazine 0.1%, 2-ethyl-3-methylpyrazine 0.01%, 2-acetylthiazole 0.07%, 2,3,5-trimethylpyrazine 0.2%, 2-ethyl-3,5(6)-dimethylpyrazine 0.01%, 2-acetyl-3-methylpyrazine 0.003%, 2-methyl-3-furanthiol 0.005%, 2-acetylpyrazine 0.02%, 2,3-pentanedione 0.01%, 2-methylbutyl acetate 0.02%, 2,4-decadienal 0.002%, 5-methylquinoxaline 0.03%, 3-hydroxy-2-butanone 0.05%, 5-methylfurfural 0.1% and benzaldehyde 0.2%.

[0009] Furthermore, the hazelnut flavor essence base material is a dark brown slurry liquid.

[0010] The present invention also provides a method for preparing the hazelnut flavor essence base material, comprising the following steps:

[0011] 1) Weigh each component according to weight percentage;

[0012] 2) adding L-glutamic acid, L-glycine, L-leucine, L-arginine, DL-valine, L-valine, L-phenylalanine, citric acid, white sugar, glucose, fructose, D-xylose, coffee powder, cocoa powder, vanilla bean extract, cocoa extract, ethyl vanillin, vanillin, maltol, propylene glycol and distilled water into a three-necked flask with a reflux device, heating while stirring, the liquid material is heated to 115° C. in a short time, the temperature is maintained for 1.5 hours, then the stirring is stopped and the reaction is quickly cooled, and the material is poured out to obtain a reactant;

[0013] 3) adding furfural, thiothiazole, 2-acetylfuran, 2-methoxy-3 / 5-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-acetylthiazole, 2,3,5-trimethylpyrazine, 2-ethyl-3,5(6)-dimethylpyrazine, 2-acetyl-3-methylpyrazine, 2-methyl-3-furanthiol, 2-acetylpyrazine, 2,3-pentanedione, 2-methylbutyl acetate, 2,4-decadienal, 5-methylquinoxaline, 3-hydroxy-2-butanone, 5-methylfurfural and benzaldehyde into a container, and stirring well at room temperature to obtain a flavor enhancer mixture;

[0014] 4) adding the flavor enhancer mixture to the reactants and stirring thoroughly to obtain a mixture;

[0015] 5) The mixture is allowed to stand for aging and then filtered, and then the mixture is tested for physical and chemical indicators and then bottled to obtain a hazelnut flavor base.

[0016] Furthermore, the stirring time in step 3) is 10-15 min.

[0017] Furthermore, the stirring time in step 4) is 30-50 min.

[0018] Furthermore, the standing and aging time in step 5) is 120-180 minutes.

[0019] Furthermore, the preparation method of the cocoa extract is: cocoa powder and 50% edible alcohol are mixed in a weight ratio of 1:5, and the mixture is stirred and extracted at 40° C. for 1 hour in a stirring pot with a reflux device, and then filtered through an 800-mesh sieve to obtain a filtrate; the filtrate is concentrated to remove alcohol to obtain a cocoa extract.

[0020] The present invention also provides an application of the hazelnut flavor essence base material as described above, wherein the hazelnut flavor essence base material is applied to prepare food containing hazelnut flavor.

[0021] The present invention also provides another application of the hazelnut flavor essence base material as described above, wherein the hazelnut flavor essence base material is applied to prepare tobacco industry products containing hazelnut flavor.

[0022] The hazelnut flavor essence base material of the present invention and its preparation method and application have the following beneficial effects:

[0023] (1) The raw materials of the flavor base of the present invention are simple, easy to obtain, and low in cost. It is directly prepared by using a variety of amino acids, sugars, natural raw materials, and a variety of flavor compounds as raw materials, without using hazelnuts as raw materials, omitting the grinding and high-temperature enzyme inactivation treatment steps of hazelnuts, avoiding the oxidation reaction of unsaturated fatty acids, and making the prepared flavor base have a strong hazelnut roasted aroma, a natural and rich flavor, and a long aftertaste. It can be widely used in food and tobacco industry products, meeting consumers' demand for hazelnut flavor products;

[0024] (2) The preparation process of the flavor base material of the present invention is simple, and it has high temperature resistance and extremely strong stability under high temperature conditions of 250° C., which effectively ensures the stability of its aroma and the taste of the prepared product under high temperature conditions. DETAILED DESCRIPTION

[0025] The present invention is further described below with reference to examples, but these specific embodiments do not limit the protection scope of the present invention in any way.

[0026] Example 1

[0027] A method for preparing a hazelnut flavor essence base material comprises the following steps:

[0028] 1) Weigh each component according to the weight percentage content, and the component table is shown in Table 1;

[0029] Table 1 Content of each component of hazelnut flavor base material in Example 1 / %

[0030]

[0031]

[0032] 2) adding L-glutamic acid, L-glycine, L-leucine, L-arginine, DL-valine, L-valine, L-phenylalanine, citric acid, white sugar, glucose, fructose, D-xylose, coffee powder, cocoa powder, vanilla bean extract, cocoa extract, ethyl vanillin, vanillin, maltol, propylene glycol and distilled water into a three-necked flask with a reflux device, stirring and heating, the liquid material is heated to 115° C. in a short time, the temperature is kept for 1.5 hours, then the stirring is stopped and the reaction is quickly cooled, and the material is poured out to obtain a reactant; the preparation method of the cocoa extract is as follows: after cocoa powder and 50% edible alcohol are mixed in a weight ratio of 1:5, the mixture is stirred and extracted for 1 hour at 40° C. in a stirring pot with a reflux device, and then filtered through an 800-mesh screen to obtain a filtrate; the filtrate is concentrated to remove alcohol to obtain a cocoa extract;

[0033] 3) adding furfural, thiothiazole, 2-acetylfuran, 2-methoxy-3 / 5-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-acetylthiazole, 2,3,5-trimethylpyrazine, 2-ethyl-3,5(6)-dimethylpyrazine, 2-acetyl-3-methylpyrazine, 2-methyl-3-furanthiol, 2-acetylpyrazine, 2,3-pentanedione, 2-methylbutyl acetate, 2,4-decadienal, 5-methylquinoxaline, 3-hydroxy-2-butanone, 5-methylfurfural and benzaldehyde into a container, stirring well at room temperature for 12 minutes to obtain a flavor enhancer mixture;

[0034] 4) adding the flavor enhancer mixture to the reactants and stirring them thoroughly for 40 minutes to obtain a mixture;

[0035] 5) The mixture is allowed to stand and mature for 150 minutes, then filtered, and then bottled after physical and chemical index testing to obtain a hazelnut flavor base.

[0036] The present invention refers to the method of GB / T30616-2020 "Food Flavors of National Food Safety Standard" to carry out appearance, physical and chemical testing and microbial testing on the hazelnut flavor base prepared in Example 1. The results are as follows: the hazelnut flavor base prepared by the method has a strong hazelnut aroma and is a dark brown liquid, wherein the heavy metal content (in terms of Pb) is 5 mg / kg≤10 mg / kg, the arsenic content (in terms of As) is 1.2 mg / kg≤3 mg / kg, the total colony count is 15000 cfu / g≤30000 cfu / g, and the coliform group is 5 MPN / 100g≤15 MPN / 100g. The results show that the hazelnut flavor base prepared in Example 1 not only meets the standards of GB / T30616-2020 "Food Flavors of National Food Safety Standard" but also meets the standards of QBT 1506-2012 "Tobacco Flavors" can be used as food flavors and tobacco flavors to prepare hazelnut-flavored foods and hazelnut-flavored tobacco industry products.

[0037] Comparative Example 1

[0038] The difference between this comparative example and Example 1 is that the usage amount of each raw material component is different, see Table 2 for details.

[0039] Comparative Example 2

[0040] The difference between this comparative example and Example 1 is that the usage amount of each raw material component is different, see Table 2 for details.

[0041] Comparative Example 3

[0042] The difference between this comparative example and Example 1 is that the usage amount of each raw material component is different, see Table 2 for details.

[0043] Comparative Example 4

[0044] The difference between this comparative example and Example 1 is that the usage amount of each raw material component is different, see Table 2 for details.

[0045] Comparative Example 5

[0046] The difference between this comparative example and Example 1 is that the usage amount of each raw material component is different, see Table 2 for details.

[0047] Comparative Example 6

[0048] The difference between this comparative example and Example 1 is that the usage amount of each raw material component is different, see Table 2 for details.

[0049] Comparative Example 7

[0050] The difference between this comparative example and Example 1 is that the usage amount of each raw material component is different, see Table 2 for details.

[0051] Comparative Example 8

[0052] The difference between this comparative example and Example 1 is that the usage amount of each raw material component is different, see Table 2 for details.

[0053] Table 2 Content of each component of hazelnut flavor base material in Example 1 and Comparative Examples 1-8 / %

[0054]

[0055]

[0056]

[0057] Comparative Example 9

[0058] This comparative example was prepared by the method of Example 1 in CN201410464168.8, and the specific steps were as follows:

[0059] Take 100g of hazelnuts, add 500g of purified water, grind, adjust the pH to 7.5, add 0.2g of amylase, 0.2g of saccharifying enzyme, 0.5g of protease, and 0.5g of lipase, stir and enzymolyze at 55℃ for 1.5h, maintain at 90℃ for 20min to inactivate the enzyme, and obtain the enzymolysis solution;

[0060] Take 100g of the enzymatic hydrolyzate, add 3g of valine, 2g of leucine, 1g of isoleucine, 1g of phenylalanine, 0.8g of lysine, 0.7g of threonine, 0.1g of tryptophan, 0.1g of methionine, 0.2g of thiamine, 1g of hazelnut oil, 3g of glucose, 3g of fructose, and 500g of glycerol, stir to make it uniform, adjust the pH to 7.5, react at 100°C and 150rpm for 5h, cool to room temperature, and obtain a thermal reaction hazelnut flavor base;

[0061] Take 100g of heat reaction hazelnut flavor base, add 1g of monoglyceride and 0.5g of xanthan gum, and after high-speed shearing and homogenization, obtain a paste hazelnut flavor, which is the hazelnut flavor base.

[0062] Experimental Example 1

[0063] In this experimental example, the hazelnut flavor essence base prepared in Example 1 and Comparative Examples 1-9 was subjected to sensory evaluation, and the method was based on GB / T14454.2-2008 "Spice Aroma Evaluation Method", and the specific operation was as follows:

[0064] (1) Selection of tasters: From among the thirty technicians, each technician's sensitivity to aroma and taste was assessed through smelling and difference testing, and each technician's test results were scored. The fifteen technicians with the highest scores were selected as tasters;

[0065] (2) Preparation of control sample: commercially available hazelnuts were roasted at 180°C for 5 min and 160°C for 5 min, and then ground with a colloid mill. The ground hazelnut jam was diluted with distilled water to a 10% concentration of the control sample for later use;

[0066] (3) The tasters were asked to score the aroma, taste, presence of foreign taste, and degree of foreign taste in the range of 1.0-10.0 based on Example 1 and Comparative Examples 1-9 and the control sample. The closer the aroma is to the control sample and the stronger the hazelnut flavor is, the higher the score is; the greater the difference in aroma or the presence of foreign taste, the lower the score is. Finally, the scores given by the fifteen tasters were counted, and the outliers were analyzed and eliminated using the Q test method, and then the scores were averaged. The evaluation results are shown in Table 3.

[0067] Table 3 Sensory evaluation scores of hazelnut flavor base materials prepared in Example 1 and Comparative Examples 1-9

[0068] Treatment Group Fraction Example 1 9.6 Comparative Example 1 7.2 Comparative Example 2 6.5 Comparative Example 3 7.5 Comparative Example 4 6.8 Comparative Example 5 7.8 Comparative Example 6 7.6 Comparative Example 7 8.0 Comparative Example 8 8.2 Comparative Example 9 7.0

[0069] As can be seen from the above table, Example 1 has the highest score of 9.8, and its aroma has no significant difference from that of the control sample, and has a natural and rich hazelnut aroma; compared with Example 1, the scores corresponding to Comparative Examples 1-8 are significantly reduced, indicating that when the content of each component in Example 1 is slightly increased or decreased, it will have an adverse effect on the aroma of the prepared flavor base, and even produce off-flavors. The contents of each component influence each other and work together to affect the hazelnut aroma in the prepared flavor base; the hazelnut aroma corresponding to Comparative Example 9 has the worst score, which may be because it uses high-temperature enzyme inactivation treatment, which causes the unsaturated fatty acids in the hazelnut kernel to undergo oxidation reaction to produce a harsh taste or other off-flavors, which leads to the lowest final score.

[0070] Experimental Example 2

[0071] This experimental example investigates the storage performance of the hazelnut flavor essence base prepared in Example 1 and Comparative Examples 1-9 at room temperature. The specific operation method is: the hazelnut flavor essence base prepared in Example 1 and Comparative Examples 1-9 are placed in a constant temperature drying oven at 37°C, respectively, and stored for 90, 180, and 360 days, respectively. The sensory evaluation in Experimental Example 1 is used to perform a sensory evaluation of the aroma of the samples after storage for 90, 180, and 360 days. The results are shown in Table 4.

[0072] Table 4 Storage performance of hazelnut flavor base materials prepared in Example 1 and Comparative Examples 1-9 at room temperature

[0073]

[0074]

[0075] As can be seen from Table 4, with the extension of storage time, the hazelnut flavor essence bases prepared in Comparative Examples 1-9 all showed a gradually decreasing trend, and after storage for 90 days, the scores all showed a significant downward trend; while the hazelnut flavor essence base prepared in Example 1 did not have a very significant downward trend between 0 and 360 days of storage, indicating that the hazelnut flavor essence base prepared by the present invention has good stability when stored at room temperature, can effectively extend the storage time of the essence base, and ensure that it still has a strong hazelnut aroma during the storage period.

[0076] Experimental Example 3

[0077] This experimental example investigates the stability of the hazelnut flavor essence base prepared in Example 1 and Comparative Examples 1-9 at high temperature. The specific operation method is: the hazelnut flavor essence base prepared in Example 1 and Comparative Examples 1-9 are placed in a constant temperature drying oven at 250°C, respectively. After storage for 60 days, the sensory evaluation in Experimental Example 1 is used to perform a sensory evaluation of the aroma of the samples after storage for 60 days. The results are shown in Table 5.

[0078] Table 5 Stability of hazelnut flavor base materials prepared in Example 1 and Comparative Examples 1-9 at a high temperature of 250°C

[0079]

[0080]

[0081] As shown in Table 5, when the hazelnut flavor bases prepared in Example 1 and Comparative Examples 1-9 were placed in a high temperature environment at 250°C for storage, after being stored for 60 days, the score of the flavor base in Example 1 did not change significantly, and it still had a strong hazelnut aroma, while the scores of the flavor bases in Comparative Examples 1-9 all decreased significantly, and their scores were all lower than 5.5, indicating that the hazelnut flavor base prepared in the present invention still has extremely strong stability in a high temperature environment of 250°C, and can be used for the processing of various foods and tobacco products in a high temperature working environment.

[0082] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. Although the present invention has been disclosed as a preferred embodiment as above, it is not used to limit the present invention. Any technician familiar with this profession can make some changes or modifications to equivalent embodiments of equivalent changes using the technical contents disclosed above without departing from the scope of the technical solution of the present invention. However, any simple modification, equivalent change and modification made to the above embodiments based on the technical essence of the present invention without departing from the content of the technical solution of the present invention still fall within the scope of the technical solution of the present invention.

Claims

1. A hazelnut flavor essence base material, characterized in that: The invention comprises the following components in weight percentage: 1.3% L-glutamic acid, 3% L-glycine, 1.6% L-leucine, 0.15% L-arginine, 0.15% DL-valine, 0.7% L-valine, 0.05% L-phenylalanine, 0.2% citric acid, 7% white sugar, 7.8% glucose, 0.8% fructose, 2% D-xylose, 0.5% coffee powder, 5% cocoa powder, 0.1% vanilla bean extract, 2% cocoa extract, 0.2% ethyl vanillin, 1.5% vanillin, 0.5% maltol, 47.1% propylene glycol, 15% distilled water, 1.1% furfural, 1.4% thiothiazole, 0.02% 2-acetylfuran, -Methoxy-3 / 5-methylpyrazine 0.1%, 2-ethyl-3-methylpyrazine 0.01%, 2-acetylthiazole 0.07%, 2,3,5-trimethylpyrazine 0.2%, 2-ethyl-3,5(6)-dimethylpyrazine 0.01%, 2-acetyl-3-methylpyrazine 0.003%, 2-methyl-3-furanthiol 0.005%, 2-acetylpyrazine 0.02%, 2,3-pentanedione 0.01%, 2-methylbutyl acetate 0.02%, 2,4-decadienal 0.002%, 5-methylquinoxaline 0.03%, 3-hydroxy-2-butanone 0.05%, 5-methylfurfural 0.1% and benzaldehyde 0.2%.

2. A hazelnut flavor base as claimed in claim 1, characterized in that: The hazelnut flavor essence base material is a dark brown slurry liquid.

3. A method for preparing the hazelnut flavor base material as claimed in claim 1 or 2, characterized in that: The following steps are involved: 1) Weigh each component according to weight percentage; 2) adding L-glutamic acid, L-glycine, L-leucine, L-arginine, DL-valine, L-valine, L-phenylalanine, citric acid, white sugar, glucose, fructose, D-xylose, coffee powder, cocoa powder, vanilla bean extract, cocoa extract, ethyl vanillin, vanillin, maltol, propylene glycol and distilled water into a three-necked flask with a reflux device, heating while stirring, the liquid material is heated to 115° C. in a short time, the temperature is maintained for 1.5 hours, then the stirring is stopped and the reaction is quickly cooled, and the material is poured out to obtain a reactant; 3) adding furfural, thiothiazole, 2-acetylfuran, 2-methoxy-3 / 5-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-acetylthiazole, 2,3,5-trimethylpyrazine, 2-ethyl-3,5(6)-dimethylpyrazine, 2-acetyl-3-methylpyrazine, 2-methyl-3-furanthiol, 2-acetylpyrazine, 2,3-pentanedione, 2-methylbutyl acetate, 2,4-decadienal, 5-methylquinoxaline, 3-hydroxy-2-butanone, 5-methylfurfural and benzaldehyde into a container, and stirring well at room temperature to obtain a flavor enhancer mixture; 4) adding the flavor enhancer mixture to the reactants and stirring thoroughly to obtain a mixture; 5) The mixture is allowed to stand for aging and then filtered, and then the mixture is tested for physical and chemical indicators and then bottled to obtain a hazelnut flavor base.

4. A method for preparing a hazelnut flavor base material as claimed in claim 3, characterized in that: The stirring time in step 3) is 10-15 min.

5. The method for preparing a hazelnut flavor base material as claimed in claim 3, characterized in that: The stirring time in step 4) is 30-50 min.

6. The method for preparing a hazelnut flavor base material as claimed in claim 3, characterized in that: The standing and aging time in step 5) is 120-180 minutes.

7. The method for preparing a hazelnut flavor base material as claimed in claim 3, characterized in that: The preparation method of the cocoa extract comprises the following steps: cocoa powder and 50% edible alcohol are mixed in a weight ratio of 1:5, the mixture is stirred and extracted at 40° C. for 1 hour in a stirring pot with a reflux device, and then filtered through an 800-mesh screen to obtain a filtrate; the filtrate is concentrated to remove alcohol to obtain the cocoa extract.

8. An application of the hazelnut flavor base material as claimed in claim 1 or 2, characterized in that: The hazelnut flavor essence base material is used for preparing food containing hazelnut flavor.

9. An application of the hazelnut flavor base material as claimed in claim 1 or 2, characterized in that: The hazelnut flavor essence base material is used for preparing tobacco industry products containing hazelnut flavor.

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