A flavoring containing coffee and cocoa compound extracts and its preparation method

Abstract

This invention relates to the field of flavoring technology, specifically to a flavoring containing coffee and cocoa compound extracts and its preparation method. The invention uses coffee extract, cocoa extract, isoprene acetate, menthol, cinnamyl alcohol, linalool, sodium octenyl succinate starch, locust bean gum, sodium di(lauramide-glutamine)lysine, an alcohol solvent, and water to prepare the flavoring. It reduces the amount of alcohol solvent used and employs sodium octenyl succinate starch, locust bean gum, and sodium di(lauramide-glutamine)lysine to increase the green safety of the flavoring, while reducing the adverse effects of organic solvents on human health and the environment. The flavoring of this invention has good heat and cold resistance, excellent stability, and is easy to store, transport, and use. It can also effectively improve the aroma quality of tobacco products and reduce off-flavors, showing good application prospects in cigarettes, cigars, and other products.

Description

Technical Field

[0001] This invention relates to the field of flavor technology, specifically to a flavor containing coffee and cocoa compound extracts and its preparation method. Background Art

[0002] Flavorings are primarily used to improve the aroma and taste of products. Flavoring components can be obtained through various methods, including solvent extraction, enzymatic extraction, physical methods, supercritical fluid extraction, and subcritical fluid extraction.

[0003] Flavorings can be classified into oil-based flavorings and water-based flavorings based on their dosage form. Oil-based flavorings are primarily used in manufacturing to enhance and modify the aroma of tobacco, improving the overall quality and taste of cigarettes. They are typically made by dissolving natural and synthetic flavorings in oily solvents, commonly including vegetable oils (such as peanut oil, rapeseed oil, and sesame oil) and organic solvents (such as benzyl alcohol and triacetin). Because oil-based flavorings use organic solvents and other raw materials, their safety and environmental friendliness are not high.

[0004] Water-based fragrances use water as a solvent, making up the majority of the fragrance composition, thus possessing environmentally friendly characteristics. The application of water-based fragrances primarily involves dissolving the fragrance components in an aqueous solvent. Water-based fragrances typically use solvents such as ethanol, propanol, propylene glycol, or glycerin to ensure uniform dispersion of the fragrance in water. These fragrances offer high transparency, do not affect the color of the finished product, and have a light, pleasant top note, providing a fresh and delightful aroma; however, they have poor heat and cold resistance, and are prone to separation or cloudiness after prolonged storage, thus affecting their effectiveness.

[0005] The preparation of flavorings from coffee and cocoa extracts is a common technique. However, the oily flavoring components from these extracts exhibit poor stability and are susceptible to heat and cold when used in aqueous solutions. While adding ethanol or polyols can improve the stability and temperature resistance of these flavorings to some extent, large amounts of ethanol and polyols can negatively impact flavor quality, and their effect on improving stability and temperature resistance is limited.

[0006] Therefore, providing a heat-resistant, long-term stable tobacco flavoring with low alcohol solvent content for use in finished products is a technical problem that needs to be solved. Summary of the Invention

[0007] In view of the above-mentioned technical problems, the present invention proposes a technical solution, which includes a flavoring containing coffee and cocoa compound extracts and a method for preparing the same.

[0008] This invention provides a flavoring containing coffee and cocoa compound extracts, wherein the flavoring includes coffee extract and cocoa compound extract.

[0009] Preferably, the preparation method of the coffee extract includes: grinding coffee beans into powder, roasting them, adding a 50-70wt% ethanol aqueous solution with a concentration of 20-40 times the weight of the coffee beans, heating and stirring at 50-65°C for 5-8 hours, filtering, concentrating under reduced pressure, adding a composite extractant consisting 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 compound 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 includes: grinding cocoa into powder, roasting, adding 15-30 times the weight of the cocoa powder in an aqueous ethanol solution, heating and stirring at 50-62°C for 12-15 hours, keeping warm at 50-62°C and letting stand for 2-4 hours, taking the supernatant, concentrating under reduced pressure to obtain the cocoa extract.

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

[0016] Preferably, the flavoring containing coffee and cocoa compound extracts comprises, by weight, the following raw materials: 3-6 parts coffee extract, 0.8-2 parts cocoa extract, 0.1-1.5 parts isomenthyl acetate, 0.1-1.5 parts menthol, 0.1-1.5 parts cinnamyl alcohol, 0.1-1.5 parts linalool, 1-3 parts sodium octenyl succinate starch, 0.1-0.4 parts locust bean gum, 1.2-5 parts sodium di(lauramide-glutamine)lysine, 5-8 parts alcohol solvent, and 80-100 parts 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 alcohol solvent to water is ≤9%, ≤8.5%, ≤8%, or ≤7.5%.

[0021] Preferably, the mass ratio of sodium octenyl succinate starch to sodium di(lauramide glutamine) lysine is 1:1.2-2.5.

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

[0023] Preparation of the oil phase: Coffee extract, cocoa extract, isoprene acetate, menthol, cinnamyl alcohol, linalool, and alcohol solvent are heated to 40-60℃ and stirred to obtain the oil phase;

[0024] Preparation of aqueous phase: Heat water to 40-60℃, add sodium octenyl succinate starch, locust bean gum, and sodium di(lauramide glutamine) lysine, stir and mix to obtain aqueous phase;

[0025] Preparation of fragrance: The oil phase is added to the aqueous phase and homogenized to obtain the fragrance.

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

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

[0028] Preferably, the heating and homogenization conditions are as follows: the homogenization feed temperature is 50-60℃, the discharge temperature is 60-70℃, the homogenization pressure is 20-80 MPa, and the time is 10-20 minutes.

[0029] In another aspect, the present invention also provides the application of the flavoring in the preparation of tobacco products and chemical products.

[0030] Preferably, the tobacco products include cigarettes, cigars, etc.

[0031] The beneficial effects of this invention are:

[0032] This invention uses coffee extract, cocoa extract, isoprene acetate, menthol, cinnamyl alcohol, linalool, sodium octenyl succinate starch, locust bean gum, sodium di(lauramide-glutamine)lysine, alcohol solvent, and water to prepare the flavoring. This reduces the amount of alcohol solvent used, and the use of sodium octenyl succinate starch, locust bean gum, and sodium di(lauramide-glutamine)lysine increases the green safety of the flavoring, while reducing the adverse effects of organic solvents on human health and the environment. The prepared flavoring exhibits good heat and cold resistance and excellent stability, facilitating storage, transportation, and use. Simultaneously, it effectively improves the aroma quality of tobacco products and reduces off-flavors.

[0033] The fragrance produced by this invention using an alcohol-water system with an alcohol solvent-to-water mass ratio of ≤9% exhibits good stability and can be effectively stored, transported, and used.

[0034] The fragrance prepared by this invention does not produce stratification or precipitation when stored at 2°C for 60 days and at 50°C for 45 days, demonstrating good temperature resistance.

[0035] The flavoring prepared by this invention has a zeta potential of -54.2mV, and the potential reaches -48.5mV after 5 days of high-temperature storage. The change in zeta potential after 5 days of high-temperature treatment is no higher than 5.7mV, and the change rate is no higher than 10.52%.

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

[0037] This invention utilizes a combination of sodium octenyl succinate starch and sodium di(lauramide glutamine) lysine to significantly improve the stability of fragrances.

[0038] This invention utilizes sodium octenyl succinate starch and sodium di(lauramide glutamine) lysine to achieve a synergistic effect, enhancing the stability of fragrances and giving them better performance. Furthermore, when the ratio is 1:1.2-2.5, the fragrance stability and heat and cold resistance are even better.

[0039] The combination of sodium octenyl succinate starch and sodium di(lauramide glutamine) lysine in this invention has better effects than other combinations.

[0040] The cigarettes prepared with the flavoring of this invention have good aroma quality, low impurities, and good performance. Changes in the coffee extract extraction process can affect the flavoring effect of the extract and the impurities in the cigarette. The omission of sodium octenyl succinate starch and sodium di(lauramide-glutamine)lysine in the flavoring will result in a poorer effect of the flavoring in the tobacco, insufficient aroma in the cigarette, and an increase in impurities.

[0041] The flavoring of this invention has excellent aroma-enhancing effect and stability, and has good application prospects in cigarettes, cigars and other products. Detailed Implementation

[0042] The present invention will be described below with reference to specific embodiments, thereby making the various effects of the invention clearer. Those skilled in the art should understand that these specific embodiments are for illustrative purposes only and not for limiting the invention.

[0043] I. Preparation of Fragrance

[0044] Fragrance 1:

[0045] The flavoring, by weight, comprises the following ingredients: 4.5 parts coffee extract, 1.2 parts cocoa extract, 0.5 parts isomenthyl acetate, 0.5 parts menthol, 0.4 parts cinnamyl alcohol, 0.3 parts linalool, 1.5 parts sodium octenyl succinate starch, 0.2 parts locust bean gum, 3 parts sodium di(lauramide-glutamine)lysine, 7 parts alcohol solvent, and 95 parts water.

[0046] The mass ratio of alcohol solvent to water is 7.37%.

[0047] The mass ratio of sodium octenyl succinate starch to sodium di(lauramide glutamine) lysine is 1:2.

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

[0049] The preparation method of the coffee extract includes: grinding coffee beans, roasting them, adding a 62wt% ethanol aqueous solution with a concentration of 30 times the weight of the coffee beans, heating at 60°C and stirring at 60 rpm for 7 hours, filtering, concentrating the filtrate under reduced pressure at 55°C to a weight of 0.5 times the weight of the 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 drying it under vacuum at 60°C and 0.005 MPa for 4.5 hours to obtain the coffee extract;

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

[0051] The preparation method of the cocoa extract includes: grinding cocoa into powder, roasting it, adding 20 times the weight of the cocoa powder to a 45wt% ethanol aqueous solution, heating and stirring at 55°C for 13 hours, keeping it at 60°C and letting it stand for 3 hours, taking the supernatant, and concentrating it at 55°C and 0.01MPa under reduced pressure for 30 minutes to obtain the cocoa extract.

[0052] Methods for preparing flavorings:

[0053] Preparation of the oil phase: Coffee extract, cocoa extract, isoprene acetate, menthol, cinnamyl alcohol, linalool and alcohol solvent were mixed by heating to 50°C and stirring at 60 rpm for 0.5 hours to obtain the oil phase;

[0054] Preparation of aqueous phase: Water was heated to 50°C, and sodium octenyl succinate starch, locust bean gum, and sodium di(lauramide glutamine) lysine were added. The mixture was stirred at 60 rpm for 0.3 hours to obtain the aqueous phase.

[0055] Preparation of fragrance: The oil phase is added to the aqueous phase and homogenized to obtain the fragrance;

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

[0057] Fragrance 2:

[0058] The flavoring, by weight, comprises the following ingredients: 4.2 parts coffee extract, 1.6 parts cocoa extract, 0.6 parts isomenthyl acetate, 0.4 parts menthol, 0.5 parts cinnamyl alcohol, 0.2 parts linalool, 2.1 parts sodium octenyl succinate starch, 0.22 parts locust bean gum, 2.6 parts sodium di(lauramide-glutamine)lysine, 7.5 parts alcohol solvent, and 100 parts water.

[0059] The mass ratio of alcohol solvent to water is 7.5%.

[0060] The mass ratio of sodium octenyl succinate starch to sodium di(lauramide glutamine) lysine is 1:1.24.

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

[0062] The preparation method of the coffee extract includes: grinding coffee beans, roasting them, adding a 58wt% ethanol aqueous solution with a concentration of 35 times the weight of the coffee beans, heating at 60°C and stirring at 70 rpm for 6.8 hours, filtering, concentrating the filtrate under reduced pressure at 55°C to a weight of 0.5 times the weight 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, and drying it under vacuum at 60°C and 0.005 MPa for 4.5 hours to obtain the coffee extract;

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

[0064] The preparation method of the cocoa extract includes: grinding cocoa into powder, roasting it, adding 22 times the weight of the cocoa powder to a 37wt% ethanol aqueous solution, heating and stirring at 55°C for 14 hours, keeping it at 60°C and letting it stand for 3.2 hours, taking the supernatant, and concentrating it at 55°C and 0.01MPa under reduced pressure for 30 minutes to obtain the cocoa extract.

[0065] Methods for preparing flavorings:

[0066] Preparation of the oil phase: Coffee extract, cocoa extract, isoprene acetate, menthol, cinnamyl alcohol, linalool and alcohol solvent were mixed by heating to 50°C and stirring at 65 rpm for 0.4 hours to obtain the oil phase;

[0067] Preparation of aqueous phase: Water was heated to 50°C, and sodium octenyl succinate starch, locust bean gum, and sodium di(lauramide glutamine) lysine were added. The mixture was stirred at 60 rpm for 0.35 hours to obtain the aqueous phase.

[0068] Preparation of fragrance: The oil phase is added to the aqueous phase and homogenized to obtain the fragrance;

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

[0070] Fragrance 3:

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

[0072] Fragrance 4:

[0073] The difference from flavoring 1 lies only in the preparation method of the coffee extract: coffee beans are ground, roasted, and then mixed with a 62wt% ethanol aqueous solution at 30 times the weight of the coffee beans. The mixture is heated at 60°C and stirred at 60 rpm for 7 hours. After filtration, the filtrate is concentrated under reduced pressure at 55°C to a weight of 0.5 times the weight of the coffee beans. The concentrate is then added to a composite extractant consisting of an organic solvent phase and an aqueous phase, and extracted at 47°C for 3.2 hours. The organic solvent phase is then dried under vacuum at 60°C and 0.005 MPa for 4.5 hours to obtain the coffee extract. 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 between it and fragrance 1 is that the alcohol solvent is ethanol, ethylene glycol and 1,2-propanediol in a mass ratio of 1:2:0.1.

[0076] Fragrance 6:

[0077] The only difference between this fragrance and flavor 1 is that the flavor, by weight, contains the following ingredients: 4.5 parts coffee extract, 1.2 parts cocoa extract, 0.5 parts isomenthyl acetate, 0.5 parts menthol, 0.4 parts cinnamyl alcohol, 0.3 parts linalool, 0.2 parts locust bean gum, 7 parts alcohol solvent, and 99.5 parts water.

[0078] Fragrance 7:

[0079] The only difference from Fragrance 1 is that the ingredients of the fragrance, by weight, are as follows: 4.5 parts coffee extract, 1.2 parts cocoa extract, 0.5 parts isomenthyl acetate, 0.5 parts menthol, 0.4 parts cinnamyl alcohol, 0.3 parts linalool, 4.5 parts sodium starch octenyl succinate, 0.2 parts locust bean gum, 7 parts alcohol solvent, and 95 parts water.

[0080] Fragrance 8:

[0081] The only difference from Fragrance 1 is that the ingredients of the fragrance, by weight, are as follows: 4.5 parts coffee extract, 1.2 parts cocoa extract, 0.5 parts isomenthyl acetate, 0.5 parts menthol, 0.4 parts cinnamyl alcohol, 0.3 parts linalool, 0.2 parts locust bean gum, 4.5 parts sodium di(lauramide-glutamine)lysine, 7 parts alcohol solvent, and 95 parts water.

[0082] Fragrance 9:

[0083] The only difference from Fragrance 1 is that it contains: 4.5 parts coffee extract, 1.2 parts cocoa extract, 0.5 parts isomenthyl acetate, 0.5 parts menthol, 0.4 parts cinnamyl alcohol, 0.3 parts linalool, 3 parts sodium octenyl succinate starch, 0.2 parts locust bean gum, 1.5 parts sodium di(lauramide-glutamine)lysine, 7 parts alcohol solvent, and 95 parts water; the mass ratio of sodium octenyl succinate starch to sodium di(lauramide-glutamine)lysine is 1:0.5.

[0084] Fragrance 10:

[0085] The only difference from Fragrance 1 is that it contains: 4.5 parts coffee extract, 1.2 parts cocoa extract, 0.5 parts isomenthyl acetate, 0.5 parts menthol, 0.4 parts cinnamyl alcohol, 0.3 parts linalool, 0.5 parts sodium octenyl succinate starch, 0.2 parts locust bean gum, 4 parts sodium di(lauramide-glutamine)lysine, 7 parts alcohol solvent, and 95 parts water; the mass ratio of sodium octenyl succinate starch to sodium di(lauramide-glutamine)lysine is 1:8.

[0086] Fragrance 11:

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

[0088] Fragrance 12:

[0089] The only difference between this product and flavor 1 is that it contains: 4.5 parts coffee extract, 1.2 parts cocoa extract, 0.5 parts isomenthyl acetate, 0.5 parts menthol, 0.4 parts cinnamyl alcohol, 0.3 parts linalool, 4.5 parts hydroxypropyl methylcellulose, 0.2 parts locust bean gum, 7 parts alcohol solvent, and 95 parts water.

[0090] II. Fragrance Effect Test

[0091] 1. Temperature resistance test

[0092] Cold resistance test: Place 50 mL of the prepared fragrance in a transparent bottle and store it at 2°C for 60 days, then observe the changes in its appearance.

[0093] Heat resistance test: Place 50 mL of the prepared fragrance in a transparent bottle and store it at 50°C for 45 days, then observe the changes in its appearance.

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

[0095] Table 1: Temperature Resistance Test

[0096]

[0097]

[0098] 2. Zeta potential test

[0099] The above fragrances were diluted 20 times with deionized water and stirred at high speed for 40 minutes at 35℃ and 1000 rpm. After cooling to room temperature and standing for 10 minutes, the Zeta potential of each fragrance was measured. Then, after standing at 60℃ for 5 days, the Zeta potential of each diluted solution was measured again. The results are shown in Table 2.

[0100] Table 2: Zeta potentials

[0101]

[0102]

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

[0104] The fragrance prepared by this invention does not produce stratification or precipitation when stored at 2°C for 60 days and at 50°C for 45 days, demonstrating good temperature resistance.

[0105] The flavoring prepared by this invention has a zeta potential of -54.2mV, and the potential reaches -48.5mV after 5 days of high-temperature storage. The change in zeta potential after 5 days of high-temperature treatment is no higher than 5.7mV, and the change rate is no higher than 10.52%.

[0106] According to the comparison of fragrances 1 and 5, the composition of the alcohol solvent changes. The ratio of ethanol, ethylene glycol and propylene glycol is no longer in the range of 1:(0.5-1):(0.2-0.4), which will affect the stability of the fragrance and reduce its stability.

[0107] According to tests on flavorings 1 and 6, the combination of sodium octenyl succinate starch and sodium di(lauramide glutamine) lysine in this invention can significantly improve the stability of flavorings.

[0108] According to tests 1 and 7-10 of the fragrance, the use of sodium octenyl succinate starch and sodium di(lauramide glutamine) lysine in this invention can produce a synergistic effect to improve the stability of the fragrance and give it a better performance. Furthermore, when the ratio is 1:1.2-2.5, the fragrance stability and heat and cold resistance are even better.

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

[0110] 3. Application

[0111] The flavoring was sprayed evenly onto the tobacco shreds at a rate of 0.1% of the tobacco shreds' weight. The tobacco shreds were dried at 60℃ until the moisture content was approximately 12.4%. The tobacco shreds were then processed into cigarettes for testing. Ten volunteers with more than 10 years of smoking experience were recruited to rate the prepared cigarettes. The sensory evaluation was conducted according to the methods and scoring methods described in "YC / T 415-2011 Sensory Evaluation Methods for Tobacco Products" (aroma: highest 9 points, lowest 1 point; off-flavors: highest 9 points, lowest 1 point). The average scores for each indicator were calculated. The test results are shown in Table 3.

[0112] Table 3: Sensory Evaluation

[0113] test Fragrance Mixed gases 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 tests in Table 3, the cigarettes prepared with the flavorings of this invention have good aroma quality, low impurities, and good performance. However, the preparation process of the coffee extract in flavorings 2 and 3 was altered, resulting in extracts with poor aroma-enhancing effects and more impurities. In flavoring 12, hydroxypropyl methylcellulose was used to replace sodium octenyl succinate starch and sodium di(lauramide-glutamine)lysine, which reduced the effectiveness of the flavoring in the tobacco, resulting in insufficient aroma and increased impurities in the cigarettes.

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

Claims

1. A flavoring containing coffee and cocoa complex extracts, characterized in that, The raw materials for its preparation are as follows, according to the mass fraction: 3-6 parts coffee extract, 0.8-2 parts cocoa extract, 0.1-1.5 parts isomenthyl acetate, 0.1-1.5 parts menthol, 0.1-1.5 parts cinnamyl alcohol, 0.1-1.5 parts linalool, 1-3 parts sodium starch octenyl succinate, 0.1-0.4 parts locust bean gum, 1.2-5 parts sodium di(lauramide-glutamine)lysine, 5-8 parts alcohol solvent, and 80-100 parts water; The preparation method of coffee extract includes: grinding coffee beans, roasting them, adding 20-40 times the weight of the coffee beans to a 50-70wt% ethanol aqueous solution, heating and stirring at 50-65℃ for 5-8 hours, filtering, concentrating under reduced pressure, adding a composite extractant consisting of an organic solvent phase and an aqueous phase to the concentrate, extracting at 40-50℃ for 2-5 hours, taking the organic solvent phase, and drying under vacuum at 55-70℃ to obtain the coffee extract; the organic solvent is composed of ethyl acetate and n-hexane in a mass ratio of 2-4:

1. The mass ratio of sodium octenyl succinate starch to sodium di(lauramide glutamine) lysine is 1:1.2-2.5; 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).

2. The fragrance according to claim 1, characterized in that, The mass ratio of organic solvent phase to aqueous phase is 1:0.2-0.5; the mass ratio of concentrate to composite extractant is 1:10-30; and the aqueous phase is water.

3. The fragrance according to claim 1, characterized in that, The preparation method of the cocoa extract includes: grinding cocoa into powder, roasting it, adding 15-30 times the weight of the cocoa powder in an aqueous ethanol solution, heating and stirring at 50-62°C for 12-15 hours, keeping it at 50-62°C and letting it stand for 2-4 hours, taking the supernatant, concentrating it under reduced pressure to obtain the cocoa extract.

4. The fragrance according to claim 3, characterized in that, The concentration of the ethanol aqueous solution is 35-60 wt%.

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

6. A method for preparing a fragrance according to any one of claims 1-5, characterized in that: Includes the following steps: Preparation of the oil phase: Coffee extract, cocoa extract, isoprene acetate, menthol, cinnamyl alcohol, linalool, and alcohol solvent are heated to 40-60℃ and stirred to obtain the oil phase; Preparation of aqueous phase: Heat water to 40-60℃, add sodium octenyl succinate starch, locust bean gum, and sodium di(lauramide glutamine) lysine, stir and mix to obtain aqueous phase; Preparation of fragrance: The oil phase is added to the aqueous phase and homogenized to obtain the fragrance.

7. The preparation method according to claim 6, characterized in that, The heating and homogenization conditions are as follows: the homogenization feed temperature is 50-60℃, the discharge temperature is 60-70℃, the homogenization pressure is 20-80 MPa, and the time is 10-20 minutes.

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