A process and product for preparing chocolate flavoring by Maillard reaction

Abstract

This application relates to the field of food seasoning processing, and discloses a preparation process and product for preparing chocolate flavoring by Maillard reaction; the preparation process for preparing chocolate flavoring by Maillard reaction includes 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 a complex enzyme according to the weight of cocoa powder for enzymatic hydrolysis, heating to inactivate the enzyme, and obtaining cocoa powder hydrolysate; S3, taking 40-50 parts by weight of the cocoa powder hydrolysate obtained in step S2, 2-5 parts of complex amino acids, 20-30 parts of complex reducing syrup and 5-10 parts of oil stabilizer, heating to react, cooling, passing through a colloid mill, and obtaining chocolate flavoring. The chocolate flavoring obtained by this application has a rich and full chocolate flavor, low preparation cost, is not easily affected by temperature during long-term storage, and can maintain good appearance and system stability.

Description

Technical Field

[0001] This application relates to the field of food seasoning processing, and more specifically, it relates to a preparation process and product for preparing chocolate flavoring using the Maillard reaction. Background Art

[0002] Chocolate flavoring is a widely used flavoring agent in the food industry, imparting a rich chocolate flavor to food. Currently, the main methods for preparing chocolate flavoring are chemical synthesis and natural extraction. Chemical synthesis primarily involves chemically synthesizing various edible flavorings and then blending them. While this method is less expensive, it presents challenges regarding safety and flavor authenticity. Natural extraction mainly involves extracting aroma compounds from natural cocoa beans. Although this method produces a better flavor, the lower extraction rate results in higher overall costs and limitations imposed by the availability of raw materials.

[0003] The Maillard reaction is a non-enzymatic browning reaction widely used in food processing. Also known as the carbonyl-amine reaction, it refers to the reaction in which compounds containing amino groups and compounds containing carbonyl groups condense and polymerize to produce melanoidins. By controlling the reaction conditions, substances with rich flavor and brown appearance can be produced, and the preparation cost is relatively low, making it suitable for industrial production.

[0004] However, in the process of preparing chocolate flavoring using the Maillard reaction, the color of the resulting chocolate flavoring is affected by the Maillard reaction system, and during long-term storage, it is easily affected by temperature, which leads to problems such as reduced appearance and system stability. Summary of the Invention

[0005] To address the issue that the color of the chocolate flavoring produced during the Maillard reaction is affected by the Maillard reaction system, and that it is easily affected by ambient temperature during long-term storage, resulting in reduced appearance and system stability, this application provides a preparation process and product for preparing chocolate flavoring via the Maillard reaction.

[0006] In a first aspect, this application provides a process for preparing chocolate flavoring using the Maillard reaction, employing the following technical solution:

[0007] A process for preparing chocolate flavoring via Maillard reaction includes the following steps:

[0008] S1. Add cocoa powder and water in a weight ratio of (4-5):(5-6) to the reaction equipment and soak.

[0009] S2. Add 0.05-0.12 wt% of a compound enzyme to the cocoa powder for enzymatic hydrolysis, heat to inactivate the enzyme, and obtain cocoa powder hydrolysate.

[0010] S3. By weight, take 40-50 parts of cocoa powder hydrolysate, 2-5 parts of compound amino acids, 20-30 parts of compound reducing syrup and 5-10 parts of oil stabilizer obtained in step S2, heat to react, cool down, and pass through a colloid mill to obtain chocolate flavoring.

[0011] By adopting the above technical solution, cocoa powder is first soaked in water to ensure it is fully saturated. Then, a optimized amount of compound enzyme is used to enzymatically hydrolyze the cocoa powder, forming flavor precursors. The resulting cocoa powder hydrolysate is then compounded with compound amino acids, compound reducing syrup, and oil-based stabilizers. This allows the cocoa powder hydrolysate, compound amino acids, and compound reducing syrup to undergo a Maillard reaction, imparting a rich and full-bodied aroma and Maillard color to the chocolate flavoring. The addition of oil-based stabilizers during the Maillard reaction, acting as a carrier for the system, effectively improves the long-term storage stability of the chocolate flavoring, making it less susceptible to the effects of storage environment and temperature. The resulting chocolate flavoring maintains good appearance and system storage stability. The preparation process of this application is simple, low-cost, and suitable for industrial continuous production of chocolate flavoring.

[0012] Preferably, the complex enzyme in step S2 consists of papain, flavor protease and lipase in a weight ratio of 1:(0.5-1.5):(0.5-1).

[0013] By adopting the above technical solution, using papain, flavor protease and lipase in a better weight ratio as a complex enzyme, the proteins and cocoa butter in cocoa powder can be enzymatically hydrolyzed to form flavor peptides, amino acids, short-chain fatty acids, reducing sugars and other substances. This not only improves the enzymatic hydrolysis efficiency of cocoa powder, but also enhances the flavor of the final chocolate flavoring. At the same time, it also improves the efficiency of the subsequent Maillard reaction, thereby improving the stability of the resulting chocolate flavoring system.

[0014] Preferably, the enzymatic hydrolysis temperature in step S2 is 55-60℃, and the enzymatic hydrolysis time is 90-120 min.

[0015] By adopting the above technical solution, the optimal enzymatic hydrolysis temperature and time can effectively promote the enzymatic hydrolysis of cocoa powder by the compound enzyme, improve the hydrolysis efficiency and yield, and thus better release the flavor precursor substances in the cocoa powder.

[0016] 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.

[0017] By adopting the above technical solution and combining the above amino acids, the formation of flavor substances during the Maillard reaction can be better promoted, resulting in a richer, more realistic and intense chocolate flavor in the prepared chocolate flavoring.

[0018] Preferably, the composite amino acid is composed of DL-valine, L-proline and glycine in a weight ratio of (2-3):1:(0.5-1).

[0019] By adopting the above technical solution, DL-valine, L-proline and glycine in a better weight ratio are used as complex amino acids to participate in the Maillard reaction. This allows the ingredients to react with reducing sugars during the Maillard reaction, improving the selectivity and efficiency of the reaction. This enhances the flavor of the resulting chocolate flavoring, while also providing a stable system that is not easily affected by temperature during long-term storage, maintaining a good appearance and system stability.

[0020] Preferably, the complex reducing syrup in step S3 is composed of fructose syrup, maltose syrup and xylooligosaccharide syrup in a weight ratio of 1:(0.5-1):(3-5).

[0021] By employing the above-mentioned technical solution, using a composite reducing syrup of high fructose syrup, maltose syrup, and xylooligosaccharide syrup in a superior weight ratio, the Maillard reaction can be effectively promoted, generating substances with a rich chocolate flavor. Simultaneously, a stable polymer structure can be formed during the reaction, further improving the appearance and system stability of the chocolate flavoring during long-term storage.

[0022] Preferably, the oil-based stabilizer in step S3 is prepared from the following raw materials in parts by weight:

[0023] 40-50 parts palm oil

[0024] Polysorbate-20 2-4 parts

[0025] 10-20 parts of 40-50wt% trehalose solution

[0026] Glycerol 4-6 parts.

[0027] Preferably, the oil stabilizer is prepared by the following steps: palm oil, glycerol and polysorbate-20 are added to a mixing device, mixed evenly, and then 40-50 wt% trehalose solution is added. The mixture is heated to 55-65°C and stirred and emulsified for 30-60 minutes to obtain the oil stabilizer.

[0028] By adopting the above technical solution, an oil stabilizer is prepared using palm oil, polysorbate-20, 40-50 wt% trehalose solution, and glycerol in optimal weights. This stabilizer exhibits good emulsifying properties and system stability, effectively improving the stability of the Maillard reaction system and emulsifying it uniformly. As a carrier for Maillard reaction products, the resulting chocolate flavoring has a moderate viscosity, rich flavor, and appealing appearance. No additional thickeners such as cellulose, xanthan gum, or gum arabic are required in the system. During long-term storage, it exhibits good appearance and storage stability.

[0029] Preferably, the reaction temperature in step S3 is 120-125℃ and the reaction time is 1.5-2h.

[0030] By employing the above technical solution and conducting the Maillard reaction at optimal time and temperature, the Maillard reaction can be ensured to proceed fully, improving the stability of the product and generating a flavoring with a rich chocolate flavor. If the Maillard reaction time is too long, the flavor and appearance of the resulting chocolate flavoring will be affected.

[0031] Secondly, this application provides a chocolate flavoring, which adopts the following technical solution:

[0032] A chocolate flavoring is prepared by the Maillard reaction process described above.

[0033] By adopting the above technical solution, the chocolate flavoring produced by the above preparation process has a rich and full chocolate flavor. The preparation process is short and the preparation cost is low. During long-term storage, it is not easily affected by temperature and can maintain good appearance and system stability.

[0034] In summary, this application has the following beneficial effects:

[0035] 1. The Maillard reaction preparation process for chocolate flavoring disclosed in this application involves first mixing and soaking water and cocoa powder; then enzymatically hydrolyzing the mixture using a complex enzyme; and finally reacting the resulting cocoa powder hydrolysate with a complex reducing syrup, complex amino acids, and a fat stabilizer via a Maillard reaction. The resulting chocolate flavoring possesses a rich and mellow aroma and a Maillard color appearance, exhibits good long-term storage stability, is not easily affected by storage environment and temperature, and can maintain good appearance and system storage stability. This preparation process is simple, low-cost, and suitable for industrial continuous production of chocolate flavoring.

[0036] 2. Using optimal amounts of papain, flavor protease, and lipase as a complex enzyme, optimal amounts of DL-valine, L-proline, and glycine as a complex amino acid, and optimal amounts of palm oil, polysorbate-20, 40-50 wt% trehalose solution, and glycerol to prepare an oil stabilizer, it exhibits good synergistic effects, can impart a rich and intense chocolate flavor and a stable system to chocolate flavorings, and has good appearance stability and storage stability during long-term storage. Detailed Implementation

[0037] The present application will be further described in detail below with reference to the embodiments.

[0038] The following are some of the sources and specifications of the raw materials used in this application. The raw materials used in the preparation examples and embodiments of this application can all be obtained commercially, including but not limited to the following models and manufacturers of raw materials. Raw materials with equivalent performance can also be used:

[0039] 1. Cocoa powder: Xiang'er brand, medium-fat cocoa powder, fat content 10-12%;

[0040] 2. Papain: Huayu Biotechnology, enzyme content 100,000 u / g;

[0041] 3. Flavor protease: Tianrun Biotechnology, enzyme content 50,000 u / g;

[0042] 4. Lipase: Huayu Biotechnology, enzyme content 100,000 u / g;

[0043] 5. DL-Valine: Kemic, content 99%;

[0044] 6. L-Proline: Pingju Biotechnology, content 99%;

[0045] 7. Glycine: Huayu Biotechnology, content 99%;

[0046] 8. High-fructose corn syrup: Mingcheng Biotechnology, model F42F55;

[0047] 9. Malt syrup: Yuhe Foods, content 75%;

[0048] 10. Xylooligosaccharide syrup: Longli Biotechnology, model XOS-70;

[0049] 11. Palm oil: Food grade, 24 degrees Celsius palm oil;

[0050] 12. Trehalose solution: made from trehalose, which is sourced from Huayu Biotechnology and has a content of 99%.

[0051] Preparation example of oil and fat stabilizers

[0052] Preparation Example 1

[0053] Preparation Example 1 discloses an oil-based stabilizer, which is prepared by the following steps:

[0054] Add 4 kg of palm oil, 0.4 kg of glycerol and 0.2 kg of polysorbate-20 to a mixer, mix evenly, then add 2 kg of 40 wt% trehalose solution, heat to 55°C, and stir and emulsify for 60 min to obtain an oil stabilizer.

[0055] Preparation Examples 2-3

[0056] The difference between Preparation Example 2-3 and Preparation Example 1 lies in the amount of raw materials used and the preparation conditions, as detailed in Table 1 below.

[0057] Table 1. Parameters for Preparation Examples 1-3

[0058]

[0059]

[0060] Preparation Example 4

[0061] The difference between Preparation Example 4 and Preparation Example 1 is that the trehalose solution was replaced with an equal amount of sorbitol solution with a concentration of 40 wt%, otherwise the same as Preparation Example 1.

[0062] Preparation Example 5

[0063] The difference between Preparation Example 5 and Preparation Example 1 is that polysorbate-20 is replaced with an equal amount of glyceryl monostearate, otherwise the same as Preparation Example 1.

[0064] Preparation Example 6

[0065] The difference between Preparation Example 6 and Preparation Example 1 is that trehalose solution and polysorbate-20 are replaced with glycerol in equal amounts, while the rest is the same as Preparation Example 1.

[0066] Example

[0067] Example 1

[0068] Example 1 discloses a preparation process for preparing chocolate flavoring using the Maillard reaction, comprising the following preparation steps:

[0069] S1. Add 4kg of cocoa powder and 5kg of water to the reactor and soak for 20 minutes;

[0070] S2. Add 2g of compound enzyme (composed of papain, flavor protease and lipase in a weight ratio of 1:0.5:0.5) for enzymatic hydrolysis. Control the enzymatic hydrolysis temperature at 55℃ and the enzymatic hydrolysis time at 120min. Then raise the temperature to 95℃ and keep it at that temperature for 8min to inactivate the enzyme and obtain cocoa powder enzymatic hydrolysate.

[0071] S3. Add 4 kg of cocoa powder hydrolysate obtained in step S2, 0.2 kg of complex amino acids (composed of glycine, phenylalanine and leucine in a weight ratio of 2:1:1), 2 kg of complex reducing syrup (composed of fructose syrup and maltose syrup in a weight ratio of 1:1) and 0.75 kg of palm oil as oil stabilizers to the reaction vessel. Heat to 120℃ and react for 2 hours. Cool to 50℃ and grind for 20 minutes using a colloid mill at a speed of 300 rpm to obtain a chocolate flavoring with uniform emulsification and dispersion and a delicate and mellow taste.

[0072] Example 2-3

[0073] The difference between Preparation Example 2-3 and Preparation Example 1 lies in the different preparation process parameters and raw material amounts, as detailed in Table 2 below.

[0074] Table 2 Parameter table for Examples 1-3

[0075]

[0076]

[0077] Example 4

[0078] The difference between Example 4 and Example 1 is that the complex amino acid is composed of DL-valine, L-proline and glycine in a weight ratio of 2:1:0.5, while the rest is the same as in Example 1.

[0079] Example 5

[0080] The difference between Example 5 and Example 1 is that the complex amino acid is composed of DL-valine, L-proline and glycine in a weight ratio of 3:1:1, while the rest is the same as in Example 1.

[0081] Example 6

[0082] The difference between Example 6 and Example 4 is that the compound reducing syrup is composed of fructose syrup, maltose syrup and xylooligosaccharide syrup in a weight ratio of 1:0.5:3, while the rest is the same as in Example 4.

[0083] Example 7

[0084] The difference between Example 7 and Example 4 is that the compound reducing syrup is composed of fructose syrup, maltose syrup and xylooligosaccharide syrup in a weight ratio of 1:1:5, while the rest is the same as in Example 4.

[0085] Examples 8-13

[0086] The difference between Examples 8-10 and Example 6 is that the source of the oil-based stabilizer is different, as detailed in Table 3 below.

[0087] Table 3. Sources of oil-based stabilizers in Examples 8-13

[0088] Example Sources of oil-based stabilizers Example 8 Preparation Example 1 Example 9 Preparation Example 2 Example 10 Preparation Example 3 Example 11 Preparation Example 4 Example 12 Preparation Example 5 Example 13 Preparation Example 6

[0089] Comparative Example

[0090] Comparative Example 1

[0091] The difference between Comparative Example 1 and Example 1 is that palm oil was replaced with an equal amount of xanthan gum at a concentration of 2 wt%, while the rest was the same as in Example 1.

[0092] Performance testing

[0093] The following performance tests were conducted on the chocolate flavorings obtained in Examples 1-13 and Comparative Example 1. The chocolate flavorings were placed at a temperature of 28°C for 60 days, and the following properties were tested:

[0094] 1. Appearance stability test

[0095] Use a colorimeter to test the color difference ΔE between the initial color and the color after the test of the chocolate flavoring, and test and record the test results;

[0096] 2. Viscosity stability test

[0097] The initial viscosity and viscosity of the chocolate flavoring were tested at 25℃ and after 60 days of storage. The viscosity change rate (unit: %) was calculated, and the test results were recorded.

[0098] 3. Taste test

[0099] Chocolate flavoring, aged for 60 days, was added to the biscuit product at a rate of 0.2 wt%. Ten tasters (aged 22-45, half male and half female) were selected to taste the biscuits. After tasting, the tasters scored the biscuits, and the scores of the ten tasters were averaged and rounded to one decimal place.

[0100] The scoring criteria are as follows: 9-10 points for a smooth texture, rich cocoa flavor, and good overall flavor; 8-9 points for a smooth texture, mild cocoa flavor, and good overall flavor; 7-8 points for a slightly rough texture, mild cocoa flavor, and moderate overall flavor; and 6-7 points for a rough texture, noticeably mild cocoa flavor, and average overall flavor. Test and record the results.

[0101] The following are the performance test data of the chocolate flavorings prepared in Examples 1-13 and Comparative Example 1, as detailed in Table 4 below.

[0102] Table 4. Data on the chocolate flavorings prepared in Examples 1-13 and Comparative Example 1

[0103]

[0104]

[0105] Combining Examples 1-3 and Examples 4-5 with Table 4, it can be concluded that by optimizing the types of complex amino acids, the taste, appearance, and viscosity stability of the prepared chocolate flavor can be improved. This may be because the selection of complex 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.

[0106] Based on Examples 4-5 and 6-7 and Table 4, it can be concluded that by optimizing the type and ratio of the compound reducing syrup, the taste, appearance and viscosity stability of the prepared chocolate flavor can be improved. This may be because the better type and ratio of compound reducing syrup can effectively promote the Maillard reaction and further improve the appearance and stability of the chocolate flavor.

[0107] Combining Examples 6 and 8-13, Comparative Example 1, and Table 4, it can be concluded that by adding an oil-based stabilizer prepared from palm oil, polysorbate-20, 40-50 wt% trehalose solution, and glycerol to the Maillard reaction system, the appearance and system stability of the resulting chocolate flavor can be significantly improved, and the chocolate flavor can maintain a good taste. Compared with Examples 11-13, Example 8 optimized the type and proportion of oil-based stabilizers. After a temperature resistance storage test, the resulting chocolate flavor had a color difference of 0.35, a viscosity change rate of 3.62%, and a taste score of 9.8. However, the various properties of the chocolate flavors in Examples 11-13 were significantly reduced, possibly because the ratio and composition of the oil-based stabilizers were changed, reducing the synergistic effect and affecting the emulsification and dispersion system of the chocolate flavor, thus reducing the stability of the chocolate flavor. In Comparative Example 1, instead of adding oil-based stabilizers, thickeners were added. After temperature resistance storage tests, the appearance and viscosity stability of the chocolate flavoring were significantly reduced, and the taste was also significantly worse. This indicates that a thickening system alone cannot effectively improve the system stability of the chocolate flavoring.

[0108] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A process for preparing chocolate flavoring via Maillard reaction, characterized in that, Includes the following steps: S1. Add cocoa powder and water in a weight ratio of (4-5):(5-6) to the reaction equipment and soak. S2. Add 0.05-0.12 wt% of a compound enzyme to the cocoa powder for enzymatic hydrolysis, heat to inactivate the enzyme, and obtain cocoa powder hydrolysate. S3. By weight, take 40-50 parts of cocoa powder hydrolysate, 2-5 parts of compound amino acids, 20-30 parts of compound reducing syrup and 5-10 parts of oil stabilizer obtained in step S2, heat and react, cool and pass through a colloid mill to obtain chocolate flavoring. The complex enzyme in step S2 consists of papain, flavor protease, and lipase in a weight ratio of 1:(0.5-1.5):(0.5-1); the complex amino acid consists of DL-valine, L-proline, and glycine in a weight ratio of (2-3):1:(0.5-1); the complex reducing syrup in step S3 consists of fructose syrup, maltose syrup, and xylooligosaccharide syrup in a weight ratio of 1:(0.5-1):(3-5); the oil stabilizer in step S3 is prepared from the following raw materials in parts by weight: 40-50 parts palm oil Polysorbate-20 2-4 parts 10-20 parts of 40-50wt% trehalose solution 4-6 parts of glycerol; The reaction temperature in step S3 is 120-125℃, and the reaction time is 1.5-2h.

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

3. The preparation process for preparing chocolate flavoring by Maillard reaction according to claim 1, characterized in that: The oil-based stabilizer is prepared by the following steps: palm oil, glycerol and polysorbate-20 are added to a mixing device, mixed evenly, and then 40-50 wt% trehalose solution is added. The mixture is heated to 55-65℃ and stirred and emulsified for 30-60 minutes to obtain the oil-based stabilizer.

4. A chocolate flavoring, characterized in that, It is prepared by the preparation process described in any one of claims 1-3.

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