Preparation technology for preparing chocolate essence through Maillard reaction and product

Abstract

The invention relates to the field of food seasoning processing, and discloses a preparation technology for preparing chocolate essence through a Maillard reaction and a product. A preparation process for preparing chocolate essence through Maillard reaction comprises the following steps: S1, adding cocoa powder and water into reaction equipment according to a weight ratio of (4-5): (5-6), and soaking; s2, adding a compound enzyme accounting for 0.05-0.12 wt% of the weight of the cocoa powder for enzymolysis, and heating for enzyme deactivation to prepare cocoa powder enzymatic hydrolysate; and S3, taking 40-50 parts by weight of cocoa powder enzymatic hydrolysate prepared in the step S2, 2-5 parts by weight of compound amino acid, 20-30 parts by weight of compound reduced syrup and 5-10 parts by weight of a grease stabilizer, carrying out heating reaction, cooling, and passing through a colloid mill to prepare the chocolate essence. In a long-term storage process, the coating is not easily influenced by temperature, and good appearance and system stability can be kept.

Description

Technical Field

[0001] The present application relates to the field of food seasoning processing, and more specifically, to a preparation process and product of chocolate flavor prepared by Maillard reaction. Background Art

[0002] Chocolate flavor is a kind of spice widely used in the food industry, which can give food a rich chocolate flavor. At present, the preparation methods of chocolate flavor mainly include chemical synthesis and natural extraction. The chemical synthesis method is mainly through chemical synthesis of various edible spices, and then through the deployment. Although the cost is low, there are problems with safety and flavor authenticity. The natural extraction method mainly extracts its aroma substances from natural cocoa beans. Although this method has a better flavor, due to the low extraction rate of natural extraction, the overall cost is high, and it is limited by the source of raw materials.

[0003] The Maillard reaction is a non-enzymatic browning reaction widely used in food processing. The Maillard reaction, also known as the carbonyl-amine reaction, refers to the reaction between amino-containing compounds and carbonyl-containing compounds to produce melanoidins through condensation and polymerization. By controlling the reaction conditions, a substance with a strong flavor and brown appearance can be produced, and the preparation cost is low, making it suitable for industrial production.

[0004] However, in the process of preparing chocolate flavor by Maillard reaction, the color of the prepared chocolate flavor is affected by the Maillard reaction system. During long-term storage, it is easily affected by temperature, resulting in problems of reduced appearance and system stability. Summary of the invention

[0005] In order to solve the problem that in the process of preparing chocolate flavor by Maillard reaction, the color of the prepared chocolate flavor is affected by the Maillard reaction system, and during long-term storage, it is easily affected by the ambient temperature, resulting in reduced appearance and system stability, the present application provides a preparation process and product of chocolate flavor by Maillard reaction.

[0006] In a first aspect, the present application provides a process for preparing chocolate flavor by Maillard reaction, which adopts the following technical solution: A process for preparing chocolate flavor by Maillard reaction, comprising the following steps: S1, adding cocoa powder and water in a weight ratio of (4-5):(5-6) into a reaction device and soaking; S2, adding 0.05-0.12wt% of the weight of the cocoa powder as the composite enzyme for enzymolysis, heating and inactivating the enzyme, to obtain a cocoa powder enzymolysis solution; S3. Take 40-50 parts of cocoa powder enzymatic hydrolysate obtained in step S2, 2-5 parts of complex amino acids, 20-30 parts of complex reducing syrup and 5-10 parts of fat stabilizer by weight, raise the temperature for reaction, lower the temperature, pass through a colloid mill, and obtain chocolate essence.

[0007] By adopting the above technical scheme, firstly, add cocoa powder into water for soaking, so that the cocoa powder is fully infiltrated; then use a composite enzyme in an optimal amount to hydrolyze the cocoa powder, so that the cocoa powder is hydrolyzed to form flavor precursor substances; then the obtained cocoa powder hydrolyzate is compounded with composite amino acids, composite reducing syrup and oil stabilizers, so that the cocoa powder hydrolyzate, composite amino acids and composite reducing syrup undergo Maillard reaction, giving the chocolate flavor a rich and mellow aroma and Maillard color appearance. During the Maillard reaction, an oil stabilizer is added as a carrier of the system, which can better improve the long-term storage stability of the chocolate flavor, is not easily affected by the storage environment and temperature, and the prepared chocolate flavor can maintain a good appearance and system storage stability. The preparation process of the present application is simple, low-cost, and suitable for industrial continuous production of chocolate flavor.

[0008] Preferably, the complex enzyme in step S2 is composed of papain, flavor protease and lipase in a weight ratio of 1:(0.5-1.5):(0.5-1).

[0009] By adopting the above technical scheme, papain, flavor protease and lipase in an optimal weight ratio are used as a composite enzyme, so that the protein and cocoa fat in the cocoa powder can be enzymatically hydrolyzed to form flavor peptides, amino acids, short-chain fatty acids, reducing sugars and other substances, thereby improving the enzymatic hydrolysis efficiency of the cocoa powder and enhancing the flavor of the final chocolate flavor; at the same time, the efficiency of the subsequent Maillard reaction is also improved, thereby improving the system stability of the prepared chocolate flavor.

[0010] Preferably, the enzymatic hydrolysis temperature in step S2 is 55-60° C., and the enzymatic hydrolysis time is 90-120 min.

[0011] By adopting the above technical solution, the optimal enzymatic hydrolysis temperature and enzymatic hydrolysis time can effectively promote the enzymatic hydrolysis of cocoa powder by the composite enzyme, improve the enzymatic hydrolysis efficiency and yield, and thus better release the flavor precursors in the cocoa powder.

[0012] Preferably, the complex amino acid in step S3 is a combination of at least two of DL-valine, L-proline, glycine, glutamic acid, leucine, phenylalanine, and DL-methionine.

[0013] By adopting the above technical solution and compounding the above amino acids, the formation of flavor substances in the Maillard reaction process can be better promoted, so that the prepared chocolate flavor has a richer, more realistic and stronger chocolate flavor.

[0014] Preferably, the composite amino acid consists of DL-valine, L-proline and glycine in a weight ratio of (2-3):1:(0.5-1).

[0015] By adopting the above technical scheme, DL-valine, L-proline and glycine in a relatively optimal weight ratio are used as composite amino acids to participate in the Maillard reaction, which can react with reducing sugar components during the Maillard reaction, thereby improving the selectivity and efficiency of the reaction, and enhancing the flavor of the prepared chocolate flavor essence. At the same time, the prepared chocolate flavor has a stable system, is not easily affected by temperature during long-term storage, and maintains a good appearance and system stability.

[0016] Preferably, the composite reducing syrup in step S3 is composed of fructose syrup, maltose syrup and xylo-oligosaccharide syrup in a weight ratio of 1:(0.5-1):(3-5).

[0017] By adopting the above technical solution, using a relatively optimal weight ratio of fructose syrup, maltose syrup and xylo-oligosaccharide syrup as a composite reducing syrup, the Maillard reaction can be effectively promoted to generate substances with a strong chocolate flavor. At the same time, a stable polymer structure can be formed during the reaction, further improving the appearance stability and system stability of chocolate flavor during long-term storage.

[0018] Preferably, the oil stabilizer in step S3 is prepared from the following raw materials in parts by weight: Palm oil 40-50 parts Polysorbate-20 2-4 parts 10-20 parts of 40-50wt% trehalose solution 4-6 parts of glycerol.

[0019] Preferably, the oil stabilizer is prepared by the following steps: adding palm oil, glycerol and polysorbate-20 to a mixing device, mixing evenly, adding 40-50wt% trehalose solution, heating to 55-65°C, stirring and emulsifying for 30-60 minutes, and preparing the oil stabilizer.

[0020] By adopting the above technical scheme, an oil stabilizer is prepared with optimal weights of palm oil, polysorbate-20, 40-50wt% trehalose solution and glycerol, which has good emulsification performance and system stability, can better improve the stability of the Maillard reaction system, and is uniformly emulsified with the system. As a carrier of the Maillard reaction product, the prepared chocolate flavor has a moderate viscosity system, rich flavor and appearance performance, and does not require additional thickeners such as cellulose, xanthan gum, gum arabic, etc. to be added to the system. During long-term storage, it has good appearance stability and storage stability.

[0021] Preferably, the reaction temperature in step S3 is 120-125° C., and the reaction time is 1.5-2 h.

[0022] By adopting the above technical solution, the Maillard reaction is carried out at an optimal time and temperature, which can ensure that the Maillard reaction is fully carried out, improve the stability of the product, and generate a flavor with a strong chocolate flavor. If the Maillard reaction time is too long, the flavor and appearance of the prepared chocolate flavor will be affected.

[0023] In a second aspect, the present application provides a chocolate flavor, which adopts the following technical solution: A chocolate essence is prepared by the preparation process of the Maillard reaction.

[0024] By adopting the above technical scheme, the chocolate essence prepared by the above preparation process has a rich and rich chocolate flavor, the preparation process time is short, the preparation cost is low, and during long-term storage, it is not easily affected by temperature and can maintain a good appearance and system stability.

[0025] In summary, this application has the following beneficial effects: 1. The preparation process of chocolate flavor prepared by Maillard reaction of the present application is as follows: first, water and cocoa powder are mixed and infiltrated; then, a composite enzyme is used for enzymolysis; and then the obtained cocoa powder enzymolysis solution is subjected to Maillard reaction with a composite reducing syrup, a composite amino acid and an oil stabilizer. The prepared chocolate flavor has a rich and mellow aroma and a Maillard color appearance, has good long-term storage stability, is not easily affected by the storage environment and temperature, and can maintain a good appearance and system storage stability. The preparation process of the present application is simple, low-cost, and suitable for industrial continuous production of chocolate flavor.

[0026] 2. The oil stabilizer is prepared by using optimal amounts of papain, flavor protease and lipase as composite enzymes, optimal amounts of DL-valine, L-proline and glycine as composite amino acids, and optimal amounts of palm oil, polysorbate-20, 40-50wt% trehalose solution and glycerol. It has good synergistic effect, can give chocolate essence a rich and strong chocolate flavor and a stable system, and has good appearance stability and storage stability during long-term storage. DETAILED DESCRIPTION

[0027] The present application is further described in detail below with reference to the embodiments.

[0028] The following are the sources and specifications of some raw materials of this application. The raw materials used in the preparation examples and embodiments of this application can be obtained from the market, including but not limited to the raw materials of the following models and manufacturers. Raw materials with equivalent performance can be used: 1. Cocoa powder: Xianger brand, medium-fat cocoa powder, fat content 10-12%; 2. Papain: Huayu Biological, enzyme content 100,000 u / g; 3. Flavor protease: Tianrun Biological, enzyme content 50,000 u / g; 4. Lipase: Huayu Biological, enzyme content 100,000 u / g; 5. DL-valine: KM, content 99%; 6. L-proline: Pingju Biotechnology, content 99%; 7. Glycine: Huayu Biological, content 99%; 8. Fructose syrup: Mingcheng Biology, model F42F55; 9. Maltose syrup: Yuhe Food, content 75%; 10. Xylooligosaccharide syrup: Longli Biotechnology, model XOS-70; 11. Palm oil: food grade, 24 degree palm oil; 12. Trehalose solution: It is made of trehalose, which comes from Huayu Biology and has a content of 99%.

[0029] Preparation example of oil stabilizer Preparation Example 1 Preparation Example 1 discloses a fat stabilizer, which is prepared by the following steps: 4 kg of palm oil, 0.4 kg of propylene glycol and 0.2 kg of polysorbate 20 were added into a mixer, and after being mixed evenly, 2 kg of 40 wt% trehalose solution was added, the temperature was raised to 55° C., and the mixture was stirred and emulsified for 60 minutes to obtain an oil stabilizer.

[0030] Preparation Example 2-3 The difference between Preparation Example 2-3 and Preparation Example 1 is that the amount of raw materials used and the preparation conditions are different, see Table 1 below for details.

[0031] Table 1 Parameters of Preparation Examples 1-3 Preparation Example 4 The difference between Preparation Example 4 and Preparation Example 1 is that an equal amount of trehalose solution is replaced with a sorbitol solution with a concentration of 40 wt %, and the rest is the same as Preparation Example 1.

[0032] Preparation Example 5 The difference between Preparation Example 5 and Preparation Example 1 is that an equal amount of polysorbate-20 is replaced by glyceryl monostearate, and the rest is the same as Preparation Example 1.

[0033] Preparation Example 6 The difference between Preparation Example 6 and Preparation Example 1 is that trehalose solution and polysorbate-20 are replaced by glycerol in equal amounts, and the rest is the same as Preparation Example 1. Example

[0034] Example 1 Example 1 discloses a process for preparing chocolate flavor by Maillard reaction, comprising the following preparation steps: S1, add 4kg cocoa powder and 5kg water into the reactor and soak for 20min; S2, adding 2g of compound enzyme (composed of papain, flavor protease and lipase in a weight ratio of 1:0.5:0.5) for enzymolysis, controlling the enzymolysis temperature to 55°C, the enzymolysis time to 120min, then raising the temperature to 95°C, keeping the temperature for 8min to inactivate the enzyme, and obtaining cocoa powder enzymolysis solution; S3. Add 4 kg of cocoa powder enzymatic hydrolysate obtained in step S2, 0.2 kg of composite amino acids (composed of glycine, phenylalanine and leucine in a weight ratio of 2:1:1), 2 kg of composite reducing syrup (composed of fructose syrup and maltose syrup in a weight ratio of 1:1) and 0.75 kg of palm oil as an oil stabilizer into a reactor, heat to 120°C for reaction for 2 hours, cool to 50°C, use a colloid mill with a speed controlled at 300 rpm, grind for 20 minutes, and obtain a chocolate flavor with a uniform emulsified dispersion and a delicate and mellow taste.

[0035] Example 2-3 The difference between Preparation Example 2-3 and Preparation Example 1 is that the preparation process parameters and the amount of raw materials used are different, see Table 2 below for details.

[0036] Table 2 Parameters of Examples 1-3 Example 4 The difference between Example 4 and Example 1 is that the composite amino acid consists of DL-valine, L-proline and glycine in a weight ratio of 2:1:0.5, and the rest is the same as Example 1.

[0037] Example 5 The difference between Example 5 and Example 1 is that the composite amino acid consists of DL-valine, L-proline and glycine in a weight ratio of 3:1:1, and the rest is the same as Example 1.

[0038] Example 6 The difference between Example 6 and Example 4 is that the composite reducing syrup is composed of fructose syrup, maltose syrup and xylo-oligosaccharide syrup in a weight ratio of 1:0.5:3, and the rest is the same as Example 4.

[0039] Example 7 The difference between Example 7 and Example 4 is that the composite reducing syrup is composed of fructose syrup, maltose syrup and xylo-oligosaccharide syrup in a weight ratio of 1:1:5, and the rest is the same as Example 4.

[0040] Embodiment 8-13 The difference between Examples 8-10 and Example 6 is that the sources of the oil stabilizer are different, see Table 3 below for details.

[0041] Table 3 Sources of oil stabilizers in Examples 8-13 Example Sources of oil stabilizers Example 8 Preparation Example 1 Example 9 Preparation Example 2 Example 10 Preparation Example 3 Embodiment 11 Preparation Example 4 Example 12 Preparation Example 5 Embodiment 13 Preparation Example 6 Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that an equal amount of palm oil is replaced with xanthan gum with a concentration of 2 wt %, and the rest is the same as Example 1.

[0042] Performance testing The chocolate flavors prepared in Examples 1-13 and Comparative Example 1 were subjected to performance tests. The chocolate flavors were placed at a temperature of 28° C. for 60 days, and the following performances were tested: 1. Appearance stability test Use a colorimeter to test the color difference ΔE between the initial color and the color after the test of the chocolate flavor, and record the test results; 2. Viscosity stability test At a temperature of 25°C, test the initial viscosity of the chocolate essence and the viscosity after 60 days of storage, calculate the viscosity change rate (unit: %), test and record the test results; 3. Taste test Add the chocolate essence after 60 days of storage to the biscuit product at an addition amount of 0.2wt%, and select 10 tasters to taste the biscuits (the age distribution of the tasters is 22-45 years old, half of them are men and half of them are women), and score them after tasting. The scores of the 10 tasters are taken and averaged, and the value is rounded to one decimal place; The scoring standards are as follows: delicate taste, strong cocoa flavor, good flavor, recorded as 9-10 points; delicate taste, light cocoa flavor, good flavor, recorded as 8-9 points; slightly rough taste, light cocoa flavor, moderate flavor, recorded as 7-8 points; rough taste, obviously light cocoa flavor, average flavor, recorded as 6-7 points; test and record the test results.

[0043] The following are the performance test data of the chocolate flavors prepared in Examples 1-13 and Comparative Example 1, see Table 4 below for details.

[0044] Table 4 Data table of chocolate flavors obtained in Examples 1-13 and Comparative Example 1 Combining Examples 1-3 and Examples 4-5 with Table 4, it can be concluded that by optimizing the type of composite amino acids, the taste, appearance and viscosity stability of the prepared chocolate flavor can be improved. This may be because the type of composite amino acids can improve the reaction selectivity in the Maillard reaction, react with reducing sugar components, and improve the stability and viscosity of the system.

[0045] Combining Examples 4-5 and 6-7 with Table 4, it can be concluded that by optimizing the type and proportion of the composite reducing syrup, the taste, appearance and viscosity stability of the prepared chocolate flavor can be improved. This may be because the composite reducing syrup of a better type and proportion can effectively promote the Maillard reaction and further improve the appearance and stability of the chocolate flavor.

[0046] Combining Example 6 with Examples 8-13, Comparative Example 1 and Table 4, it can be concluded that by selecting a fat stabilizer made of palm oil, polysorbate-20, 40-50wt% trehalose solution and glycerol and adding it to the Maillard reaction system, the appearance and system stability of the obtained chocolate flavor can be significantly improved, and the chocolate flavor can maintain a good taste. Compared with Examples 11-13, Example 8 optimizes the type and proportion of the fat stabilizer. After the temperature resistance storage test, the color difference of the obtained chocolate flavor is 0.35, the viscosity change rate is 3.62%, and the taste score can reach 9.8. However, the various properties of the chocolate flavor in Examples 11-13 are significantly reduced, which may be because the ratio and components of the fat stabilizer are changed, the synergistic effect is reduced, and the emulsification and dispersion system of the chocolate flavor system are affected, so that the stability of the chocolate flavor is reduced. In Comparative Example 1, no oil stabilizer was added, but a thickener was added instead. After the temperature resistance storage test, the appearance and viscosity stability of the chocolate flavor were significantly reduced, and the taste was also significantly worse, indicating that the thickening system alone could not improve the system stability of the chocolate flavor.

[0047] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A process for preparing chocolate flavor by Maillard reaction, characterized in that: The following steps are involved: S1. Add cocoa powder and water in a weight ratio of (4-5):(5-6) into a reaction device and soak; S2, adding 0.05-0.12wt% of the weight of the cocoa powder as the composite enzyme for enzymolysis, heating and inactivating the enzyme, to obtain a cocoa powder enzymolysis solution; S3. Take 40-50 parts of cocoa powder enzymatic hydrolysate obtained in step S2, 2-5 parts of complex amino acids, 20-30 parts of complex reducing syrup and 5-10 parts of fat stabilizer by weight, raise the temperature for reaction, lower the temperature, pass through a colloid mill, and obtain chocolate essence.

2. The process for preparing chocolate flavor by Maillard reaction according to claim 1, characterized in that: The complex enzyme in step S2 is composed of papain, flavor protease and lipase in a weight ratio of 1:(0.5-1.5):(0.5-1).

3. The process for preparing chocolate flavor by Maillard reaction according to claim 1, characterized in that: The enzymatic hydrolysis temperature in the step S2 is 55-60° C., and the enzymatic hydrolysis time is 90-120 min.

4. The process for preparing chocolate flavor by Maillard reaction according to claim 1, characterized in that: The complex amino acid in step S3 is a combination of at least two of DL-valine, L-proline, glycine, glutamic acid, leucine, phenylalanine, and DL-methionine.

5. The process for preparing chocolate flavor by Maillard reaction according to claim 4, characterized in that: The composite amino acid consists of DL-valine, L-proline and glycine in a weight ratio of (2-3): 1: (0.5-1).

6. The process for preparing chocolate flavor by Maillard reaction according to claim 1, characterized in that: The composite reducing syrup in step S3 is composed of fructose syrup, maltose syrup and xylo-oligosaccharide syrup in a weight ratio of 1:(0.5-1):(3-5).

7. The process for preparing chocolate flavor by Maillard reaction according to claim 1, characterized in that: The oil stabilizer in step S3 is prepared from the following raw materials in parts by weight: Palm oil 40-50 parts Polysorbate-20 2-4 parts 10-20 parts of 40-50wt% trehalose solution 4-6 parts of glycerol.

8. The process for preparing chocolate flavor by Maillard reaction according to claim 7, characterized in that: The oil stabilizer is prepared by the following steps: adding palm oil, glycerol and polysorbate-20 into a mixing device, adding 40-50wt% trehalose solution after mixing evenly, heating to 55-65°C, stirring and emulsifying for 30-60 minutes, and preparing the oil stabilizer.

9. The process for preparing chocolate flavor by Maillard reaction according to claim 1, characterized in that: The reaction temperature in step S3 is 120-125° C., and the reaction time is 1.5-2 h.

10. A chocolate flavor, characterized in that: The invention is prepared by the preparation process according to any one of claims 1 to 9.

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