Chocolate essence containing chocolate Maillard reactant
By using Maillard reaction and natural extracts such as Nestlé cocoa powder to prepare chocolate flavoring, the problems of realistic flavor and short shelf life have been solved, achieving a realistic chocolate aroma and long shelf life.
Patent Information
- Application Number
- CN202511285422.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-10
- Publication Date
- 2025-10-28
AI Technical Summary
Existing chocolate flavorings are mostly based on synthetic chemicals, which are difficult to achieve a realistic chocolate flavor and pose health risks. Natural extracts have a high sugar content, are prone to bacterial growth and mold, have a short shelf life, and cause economic losses.
Using Nestlé cocoa powder, Nestlé coffee powder, and white sugar as base materials, a Maillard reaction is carried out. Yam extract, black ginger extract, and Garcinia cambogia extract are added to prepare chocolate Maillard reactants. Combined with flavor enhancers such as furanone and propylene glycol solvent, chocolate flavoring is formed.
It gives the essence a realistic chocolate flavor, has strong antibacterial properties, extends shelf life, reduces mold and spoilage, and improves economic value.
Smart Images
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Abstract
Description
Technical Field
[0001] This invention relates to the field of flavorings, and more particularly to a chocolate flavoring containing a chocolate Maillard reactant. Background Technology
[0002] Currently, most chocolate flavorings are based on synthetic chemicals. However, synthetic chemicals often fail to achieve a truly pure chocolate flavor, and they also pose potential health risks. To make chocolate flavors more realistic and healthier, some flavorings have begun to incorporate natural extracts to reduce the amount of synthetic chemicals used. However, natural chocolate extracts have a high sugar content, making them particularly prone to bacterial growth. This leads to chocolate flavorings with large amounts of added natural extracts being susceptible to mold, resulting in a shorter shelf life and potential economic losses. Therefore, there is still room for improvement. Summary of the Invention
[0003] In order to make the chocolate flavor more realistic and extend the shelf life of the chocolate flavoring, this application provides a chocolate flavoring containing chocolate Maillard reactants.
[0004] The chocolate flavoring containing chocolate Maillard reactants provided in this application adopts the following technical solution: A chocolate flavoring containing a chocolate Maillard reactant, comprising the following components in parts by weight: Fragrant base 3.3848-3.7072 parts; Flavor enhancer: 9.5612-10.4948 parts; Chocolate Maillard reactants: 34.247-36.338 parts; 3-5 parts caramel coloring; Solvent: 44.46-49.807 parts; The preparation method of the chocolate Maillard reactant includes the following steps: Step 1): Mix Nestlé cocoa powder, Nestlé coffee powder, white sugar, glucose, D-xylose, L-glutamic acid, glycine, L-leucine, L-arginine, DL-valerine, L-valerine, L-phenylalanine, ethyl vanillin, distilled water, propylene glycol, yam extract, black ginger extract, and Garcinia cambogia extract evenly to obtain the substrate; Step 2): Heat the substrate to 110-120℃ and react for 1-2 hours. Cool to obtain the chocolate Maillard reactant.
[0005] By adopting the above technical solution, and using Nestlé cocoa powder, Nestlé coffee powder, white sugar, glucose, D-xylose, L-glutamic acid, glycine, L-leucine, L-arginine, DL-valerine, L-valerine, L-phenylalanine, ethyl vanillin, distilled water, propylene glycol, yam extract, black ginger extract, and Garcinia cambogia extract as base materials to carry out the Maillard reaction, the chocolate Maillard reactants can impart a very realistic chocolate flavor to the flavoring. At the same time, under the synergistic effect of yam extract, black ginger extract, and Garcinia cambogia extract, the flavoring can have strong antibacterial properties, and even in high temperature and high humidity environments, it is not easy for mold to grow, making the flavoring less prone to mold and deterioration, with a longer shelf life, reducing the economic losses caused by short shelf life, and thus having high economic value.
[0006] Preferably, in the method for preparing the chocolate Maillard reactant, the mass ratio of Nestlé cocoa powder, Nestlé coffee powder, white sugar, glucose, D-xylose, L-glutamic acid, glycine, L-leucine, L-arginine, DL-valine, L-valine, L-phenylalanine, ethyl vanillin, distilled water, propylene glycol, yam extract, black ginger extract, and Garcinia cambogia extract is 8.7-8.8:0.3-0.4: 2.4-2.5: 2.4-2.5: 0.6-0.8: 0.45-0.46: 1.04-1.06: 0.05-0.06: 0.05-0.06: 0.05-0.06: 0.03-0.04: 0.017-0.018: 0.06-0.08: 5.2-5.3: 12-13: 0.3-0.4: 0.3-0.4: 0.3-0.4.
[0007] By adopting the above technical solution and specifically selecting the mass ratios of Nestlé cocoa powder, Nestlé coffee powder, white sugar, glucose, D-xylose, L-glutamic acid, glycine, L-leucine, L-arginine, DL-valerine, L-valerine, L-phenylalanine, ethyl vanillin, distilled water, propylene glycol, yam extract, black ginger extract, and Garcinia cambogia extract, the chocolate Maillard reaction product obtained after the Maillard reaction produces a more pleasant chocolate aroma and better flavor. At the same time, it enhances the antibacterial properties of the flavoring and makes it less prone to mold and spoilage.
[0008] Preferably, the yam extract, black ginger extract, and Garcinia cambogia extract are all water-soluble extracts.
[0009] By adopting the above technical solution and specifically selecting water-soluble extracts such as yam extract, black ginger extract, and Garcinia cambogia extract, the antibacterial properties are improved, the shelf life of the fragrance is extended, and the economic value is increased.
[0010] Preferably, the flavoring agent in the chocolate flavoring containing the Maillard reaction product is a compound of furanone, ethyl maltol, vanillin, ethyl vanillin, MCP, and dimethyl ethyl ketone.
[0011] By adopting the above technical solutions, the aroma of the flavoring is made richer and the flavor is better, which can better give food a realistic and rich chocolate aroma.
[0012] Preferably, the mass proportions of each raw material in the flavor enhancer are as follows: 0.232-0.288 parts of furanone; Ethyl maltol 1.4-1.6 parts; Vanillin 4.8-5.2 parts; Ethyl vanillin 3.032-3.248 parts; MCP 0.0872-0.1288 copies; 0.01-0.03 parts of dimethyl ethyl ketone.
[0013] By adopting the above technical solutions, the aroma enhancement effect is more significant and the quality of the fragrance is better.
[0014] Preferably, in the chocolate flavoring containing the Maillard reaction product, the flavor base is a compound of acetic acid, butyric acid, 2-methylbutyric acid, isovaleric acid, hexanoic acid, caprylic acid, capric acid, strawberry acid, phenylacetic acid, butyraldehyde, isobutyraldehyde, isovaleraldehyde, phenylacetaldehyde, cocaaldehyde, octadecaldehyde, ethyl decanoate, ethyl phenylacetate, propranolol, propranolol, propranolol, 2,6-dimethoxyphenol, 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, tetramethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, cocoa extract, and benzyl alcohol.
[0015] By adopting the above technical solution and through the combination of various components in the flavor base, the aroma of chocolate can be better blended, resulting in a better flavor of the flavoring.
[0016] Preferably, the mass proportions of each raw material in the fragrance base are as follows: Acetic acid 0.028-0.032 parts; Butyric acid 0.056-0.064 parts; 0.116-0.124 parts of 2-methylbutyric acid; Isovalerate 0.008-0.016 parts; Hexanoic acid 0.012-0.016 parts; Caprylic acid 0.028-0.032 parts; Decanoic acid 0.036-0.044 parts; Strawberry acid content: 0.016-0.024 parts; Phenylacetic acid 0.028-0.032 parts; Butyraldehyde 0.056-0.064 parts; Isobutyraldehyde 0.328-0.332 parts; Isovaleraldehyde 0.88-0.92 parts; 0.012-0.016 parts of phenylacetaldehyde; Cocaine 0.004-0.008 parts; Octadecylaldehyde 0.024-0.032 parts; Ethyl decanoate 0.0032-0.0048 parts; Ethyl phenylacetate: 0.008-0.012 parts; 0.012-0.02 parts of propylpentyl lactone; 0.0032-0.0048 parts of gamma-heptanolide; 0.0032-0.0048 parts of octyl lactone; 0.008-0.016 parts of 2,6-dimethoxyphenol; 0.032-0.0048 parts of 2-acetylpyrazine; 0.028-0.032 parts of 2,3-dimethylpyrazine; 0.8-0.84 parts of 2,3,5-trimethylpyrazine; Tetramethylpyrazine 0.48-0.56 parts; 0.14-0.156 parts of 2-ethyl-3,5-dimethylpyrazine; 0.172-0.188 parts of cocoa extract; 0.092-0.108 parts of benzyl alcohol.
[0017] By adopting the above technical solution, the flavoring has a more realistic chocolate aroma and is of better quality.
[0018] Preferably, the solvent in the chocolate flavoring containing the chocolate Maillard reactant is propylene glycol.
[0019] By adopting the above technical solution and specifically selecting propylene glycol as the solvent, the components can better complement each other, resulting in a more realistic chocolate aroma.
[0020] In summary, this application has the following beneficial effects: 1. Because this application uses Nestlé cocoa powder, Nestlé coffee powder, white sugar, glucose, D-xylose, L-glutamic acid, glycine, L-leucine, L-arginine, DL-valerine, L-valerine, L-phenylalanine, ethyl vanillin, distilled water, propylene glycol, yam extract, black ginger extract, and Garcinia cambogia extract as base materials to carry out the Maillard reaction, the chocolate Maillard reactants can impart a very realistic chocolate flavor to the flavoring. At the same time, under the synergistic effect of yam extract, black ginger extract, and Garcinia cambogia extract, the flavoring can have strong antibacterial properties, and even in high temperature and high humidity environments, it is not easy for mold to grow, making the flavoring less prone to mold and deterioration, with a longer shelf life, reducing the economic losses caused by short shelf life, and thus having higher economic value.
[0021] 2. In this application, the preferred method is to specifically select the mass ratio of Nestlé cocoa powder, Nestlé coffee powder, white sugar, glucose, D-xylose, L-glutamic acid, glycine, L-leucine, L-arginine, DL-valerine, L-valerine, L-phenylalanine, ethyl vanillin, distilled water, propylene glycol, yam extract, black ginger extract, and Garcinia cambogia extract. This results in a more pleasant chocolate aroma and better flavor from the Maillard reaction product, while also enhancing the antibacterial properties of the flavoring and reducing the likelihood of mold and spoilage.
[0022] 3. In this application, the yam extract, black ginger extract, and Garcinia cambogia extract are preferably selected as water-soluble extracts, which makes the antibacterial properties better, can better extend the shelf life of the fragrance, and has higher economic value. Detailed Implementation
[0023] The present application is further described in detail below with reference to the embodiments.
[0024] Example 1 A chocolate flavoring containing a chocolate Maillard reactant comprises the following components: Flavor base, flavor enhancer, chocolate Maillard reactant, caramel color, solvent.
[0025] The fragrance base is a blend of acetic acid, butyric acid, 2-methylbutyric acid, isovaleric acid, hexanoic acid, caprylic acid, capric acid, strawberry acid, phenylacetic acid, butyraldehyde, isobutyraldehyde, isovaleraldehyde, phenylacetaldehyde, cocaaldehyde, octadecaldehyde, ethyl decanoate, ethyl phenylacetate, propylvalerol, propylheptyl lactone, propyloctyl lactone, 2,6-dimethoxyphenol, 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, tetramethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, cocoa extract, and benzyl alcohol.
[0026] The flavor enhancer is a compound of furanone, ethyl maltol, vanillin, ethyl vanillin, MCP, and dimethyl ethyl ketone.
[0027] The solvent is propylene glycol.
[0028] The chocolate Maillard reactant was prepared in-house. The preparation method of the chocolate Maillard reactant includes the following steps: Step 1): Add 8.7kg Nestlé cocoa powder, 0.3kg Nestlé coffee powder, 2.4kg white sugar, 2.4kg glucose, 0.6kg D-xylose, 0.45kg L-glutamic acid, 1.04kg glycine, 0.05kg L-leucine, 0.05kg L-arginine, 0.05kg DL-valine, 0.03kg L-valine, 0.17kg L-phenylalanine, 0.06kg ethyl vanillin, 5.2kg distilled water, 12kg propylene glycol, 0.3kg yam extract, 0.3kg black ginger extract, and 0.3kg Garcinia Cambogia extract to a mixing tank. Stir at 120 rpm for 15 minutes until well mixed to obtain the substrate.
[0029] Step 2): Heat the substrate to 110°C, stir at 120 r / min for 1 h, and cool to room temperature to obtain the chocolate Maillard reactant.
[0030] The preparation method of chocolate flavoring containing chocolate Maillard reactants is as follows: Step 01): Add acetic acid, butyric acid, 2-methylbutyric acid, isovaleric acid, hexanoic acid, octanoic acid, decanoic acid, strawberry acid, phenylacetic acid, butyraldehyde, isobutyraldehyde, isovaleraldehyde, phenylacetaldehyde, cocaaldehyde, octadecaldehyde, ethyl decanoate, ethyl phenylacetate, propranolol, propanol, propanol, octanol, 2,6-dimethoxyphenol, 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, tetramethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, cocoa extract, benzyl alcohol, furanone, ethyl maltol, vanillin, ethyl vanillin, MCP, butanedione, and propylene glycol into a stirred tank and stir at 120 r / min for 30 min to obtain a premix.
[0031] Step 02): Add chocolate Maillard reactant and caramel coloring to the premix, stir at 120 rpm for 15 minutes to obtain chocolate flavoring containing chocolate Maillard reactant.
[0032] The amounts of each raw material used in the preparation method of chocolate flavoring containing chocolate Maillard reactants are detailed in Table 1.
[0033] For details on the source information of each raw material in this embodiment, please refer to Table 2.
[0034] Example 2 A chocolate flavoring containing a chocolate Maillard reactant comprises the following components: Flavor base, flavor enhancer, chocolate Maillard reactant, caramel color, solvent.
[0035] The fragrance base is a blend of acetic acid, butyric acid, 2-methylbutyric acid, isovaleric acid, hexanoic acid, caprylic acid, capric acid, strawberry acid, phenylacetic acid, butyraldehyde, isobutyraldehyde, isovaleraldehyde, phenylacetaldehyde, cocaaldehyde, octadecaldehyde, ethyl decanoate, ethyl phenylacetate, propylvalerol, propylheptyl lactone, propyloctyl lactone, 2,6-dimethoxyphenol, 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, tetramethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, cocoa extract, and benzyl alcohol.
[0036] The flavor enhancer is a compound of furanone, ethyl maltol, vanillin, ethyl vanillin, MCP, and dimethyl ethyl ketone.
[0037] The solvent is propylene glycol.
[0038] The chocolate Maillard reactant was prepared in-house. The preparation method of the chocolate Maillard reactant includes the following steps: Step 1): Add 8.75 kg Nestlé cocoa powder, 0.35 kg Nestlé coffee powder, 2.45 kg white sugar, 2.45 kg glucose, 0.7 kg D-xylose, 0.455 kg L-glutamic acid, 1.05 kg glycine, 0.0525 kg L-leucine, 0.0525 kg L-arginine, 0.0525 kg DL-valerine, 0.035 kg L-valerine, 0.175 kg L-phenylalanine, 0.07 kg ethyl vanillin, 5.25 kg distilled water, 12.215 kg propylene glycol, 0.35 kg yam extract, 0.35 kg black ginger extract, and 0.35 kg Garcinia Cambogia extract to a mixing tank. Stir at 120 rpm for 15 minutes until well mixed to obtain the substrate.
[0039] Step 2): Heat the substrate to 115°C, rotate at 120 r / min, stir for 1.5 h, and cool to room temperature to obtain the chocolate Maillard reactant.
[0040] The preparation method of chocolate flavoring containing chocolate Maillard reactants is as follows: Step 01): Acetic acid, butyric acid, 2-methylbutyric acid, isovaleric acid, hexanoic acid, octanoic acid, decanoic acid, strawberry acid, phenylacetic acid, butyraldehyde, isobutyraldehyde, isovaleraldehyde, phenylacetaldehyde, cocaaldehyde, octadecaldehyde, ethyl decanoate, ethyl phenylacetate, propranolol, propranolol, propranolol, 2,6-dimethoxyphenol, 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, tetramethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, cocoa extract, benzyl alcohol, furanone, ethyl maltol, vanillin, ethyl vanillin, MCP, butanedione, and propylene glycol are added to a stirred tank and stirred at 120 rpm for 30 min to obtain a premix.
[0041] Step 02): Add chocolate Maillard reactant and caramel coloring to the premix, stir at 120 rpm for 15 minutes to obtain chocolate flavoring containing chocolate Maillard reactant.
[0042] The amounts of each raw material used in the preparation method of chocolate flavoring containing chocolate Maillard reactants are detailed in Table 1.
[0043] For details on the source information of each raw material in this embodiment, please refer to Table 2.
[0044] Example 3 A chocolate flavoring containing a chocolate Maillard reactant comprises the following components: Flavor base, flavor enhancer, chocolate Maillard reactant, caramel color, solvent.
[0045] The fragrance base is a blend of acetic acid, butyric acid, 2-methylbutyric acid, isovaleric acid, hexanoic acid, caprylic acid, capric acid, strawberry acid, phenylacetic acid, butyraldehyde, isobutyraldehyde, isovaleraldehyde, phenylacetaldehyde, cocaaldehyde, octadecaldehyde, ethyl decanoate, ethyl phenylacetate, propylvalerol, propylheptyl lactone, propyloctyl lactone, 2,6-dimethoxyphenol, 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, tetramethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, cocoa extract, and benzyl alcohol.
[0046] The flavor enhancer is a compound of furanone, ethyl maltol, vanillin, ethyl vanillin, MCP, and dimethyl ethyl ketone.
[0047] The solvent is propylene glycol.
[0048] The chocolate Maillard reactant was prepared in-house. The preparation method of the chocolate Maillard reactant includes the following steps: Step 1): Add 8.8 kg Nestlé cocoa powder, 0.4 kg Nestlé coffee powder, 2.5 kg white sugar, 2.5 kg glucose, 0.8 kg D-xylose, 0.46 kg L-glutamic acid, 1.06 kg glycine, 0.06 kg L-leucine, 0.06 kg L-arginine, 0.06 kg DL-valerine, 0.04 kg L-valerine, 0.18 kg L-phenylalanine, 0.08 kg ethyl vanillin, 5.3 kg distilled water, 13 kg propylene glycol, 0.4 kg yam extract, 0.4 kg black ginger extract, and 0.4 kg Garcinia Cambogia extract to a mixing tank. Stir at 120 rpm for 15 minutes until well mixed to obtain the substrate.
[0049] Step 2): Heat the substrate to 120°C, stir at 120 r / min for 2 h, and cool to room temperature to obtain the chocolate Maillard reactant.
[0050] The preparation method of chocolate flavoring containing chocolate Maillard reactants is as follows: Step 01): Add acetic acid, butyric acid, 2-methylbutyric acid, isovaleric acid, hexanoic acid, octanoic acid, decanoic acid, strawberry acid, phenylacetic acid, butyraldehyde, isobutyraldehyde, isovaleraldehyde, phenylacetaldehyde, cocaaldehyde, octadecaldehyde, ethyl decanoate, ethyl phenylacetate, propranolol, propanol, propanol, octanol, 2,6-dimethoxyphenol, 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, tetramethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, cocoa extract, benzyl alcohol, furanone, ethyl maltol, vanillin, ethyl vanillin, MCP, butanedione, and propylene glycol into a stirred tank and stir at 120 r / min for 30 min to obtain a premix.
[0051] Step 02): Add chocolate Maillard reactant and caramel coloring to the premix, stir at 120 rpm for 15 minutes to obtain chocolate flavoring containing chocolate Maillard reactant.
[0052] The amounts of each raw material used in the preparation method of chocolate flavoring containing chocolate Maillard reactants are detailed in Table 1.
[0053] For details on the source information of each raw material in this embodiment, please refer to Table 2.
[0054] Comparative Example 1 A chocolate flavoring containing a chocolate Maillard reactant, differing from Example 2 only in that: In the preparation method of chocolate Maillard reactant, garlic extract is used to replace yam extract in an equal amount.
[0055] For detailed information on the source of each raw material in this comparative example, please refer to Table 2.
[0056] Comparative Example 2 A chocolate flavoring containing a chocolate Maillard reactant, differing from Example 2 only in that: In the preparation method of chocolate Maillard reactants, kudzu root extract is used to replace black ginger extract in an equal amount.
[0057] For detailed information on the source of each raw material in this comparative example, please refer to Table 2.
[0058] Comparative Example 3 A chocolate flavoring containing a chocolate Maillard reactant, differing from Example 2 only in that: In the preparation method of chocolate Maillard reactants, coix seed extract is used to replace Garcinia cambogia extract in an equal amount.
[0059] For detailed information on the source of each raw material in this comparative example, please refer to Table 2.
[0060] Comparative Example 4 A chocolate flavoring containing a chocolate Maillard reactant, differing from Example 2 only in that: In the preparation method of chocolate Maillard reactants, garlic extract is used to replace yam extract in equal amounts, kudzu root extract is used to replace black ginger extract in equal amounts, and coix seed extract is used to replace Garcinia cambogia extract in equal amounts.
[0061] For detailed information on the source of each raw material in this comparative example, please refer to Table 2.
[0062] Table 1. Amounts of each raw material (in kg) in the preparation method of chocolate flavoring containing chocolate Maillard reactants. Table 2. Raw material source information Experiment 1 Take 10g of the fragrance from each embodiment and comparative example, place it in a glass bottle, add 90g of water, seal the bottle with the cap, and then shake well to obtain the test samples corresponding to each embodiment and comparative example.
[0063] The test samples were left at room temperature for seven days. The caps of the glass bottles were then opened, and the aroma similarity of each test sample was scored.
[0064] Place 50g of chocolate into a glass bottle, heat to 50℃, maintain the temperature for 15 minutes, cool to room temperature, open the bottle cap, and use it as a control group.
[0065] Aroma similarity is scored from 0 to 5. The higher the score, the closer the aroma is to the control group. If it is completely identical to the control group, it is scored as 5.
[0066] Each group of test samples was scored by 10 volunteers, and the scores were averaged.
[0067] Experiment 2 Take 10g of the fragrance from each embodiment and comparative example, place it in a glass bottle, add 90g of water, seal the bottle with the cap, and then shake well to obtain the test samples corresponding to each embodiment and comparative example.
[0068] Open the glass bottle cap and place the test sample in a ventilated environment for 24 hours. Then transfer the test sample to a constant temperature and humidity chamber at a constant temperature of 28°C and a constant relative humidity of 90%. Start timing from the time the sample is transferred to the constant temperature and humidity chamber and observe it once a day. Ten test samples are set for each set of examples and comparative examples. When visible mold spots appear on all ten test samples in a set, record the time as the time required for mold growth.
[0069] The detailed experimental data for Experiments 1-2 are shown in Table 3.
[0070] Table 3. Experimental Data Aroma Similarity Rating Time required for mold to form (days) Example 1 4.5 12 Example 2 4.6 13 Example 3 4.4 12 Comparative Example 1 4.3 5 Comparative Example 2 4.6 4 Comparative Example 3 4.4 5 Comparative Example 4 4.2 3 According to the data comparison of the various embodiments and comparative examples in Table 3, all embodiments and comparative examples have a relatively realistic chocolate aroma. However, the mold growth time of each embodiment under high temperature and high humidity is significantly longer than that of the comparative examples. It can be seen that each embodiment can not only make the aroma of the flavor more realistic, but also achieve a better anti-corrosion effect under the premise of adding a large amount of natural chocolate extract. The flavor is not easy to mold and spoil, and has a longer shelf life, which can significantly reduce the economic losses caused by the short shelf life and has higher economic value.
[0071] 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 chocolate flavoring containing a chocolate Maillard reactant, characterized in that: The components include the following parts by mass: Fragrant base 3.3848-3.7072 parts; Flavor enhancer: 9.5612-10.4948 parts; Chocolate Maillard reactants: 34.247-36.338 parts; 3-5 parts caramel coloring; Solvent: 44.46-49.807 parts; The preparation method of the chocolate Maillard reactant includes the following steps: Step 1): Mix Nestlé cocoa powder, Nestlé coffee powder, white sugar, glucose, D-xylose, L-glutamic acid, glycine, L-leucine, L-arginine, DL-valerine, L-valerine, L-phenylalanine, ethyl vanillin, distilled water, propylene glycol, yam extract, black ginger extract, and Garcinia cambogia extract evenly to obtain the substrate; Step 2), heat the substrate to 110-120℃, react for 1-2 hours, cool, and obtain the chocolate Maillard reactant.
2. The chocolate flavoring containing a chocolate Maillard reactant according to claim 1, characterized in that: In the method for preparing the chocolate Maillard reactant, the mass ratio of Nestlé cocoa powder, Nestlé coffee powder, white sugar, glucose, D-xylose, L-glutamic acid, glycine, L-leucine, L-arginine, DL-valine, L-valine, L-phenylalanine, ethyl vanillin, distilled water, propylene glycol, yam extract, black ginger extract, and Garcinia cambogia extract is 8.7-8.8:0.3-0.4:
2. 4-2.5: 2.4-2.5: 0.6-0.8: 0.45-0.46: 1.04-1.06: 0.05-0.06: 0.05-0.06: 0.05-0.06: 0.03-0.04: 0.017-0.018: 0.06-0.08: 5.2-5.3: 12-13: 0.3-0.4: 0.3-0.4: 0.3-0.
4.
3. A chocolate flavoring containing a chocolate Maillard reactant according to claim 2, characterized in that: Yam extract, black ginger extract, and Garcinia Cambogia extract are all water-soluble extracts.
4. A chocolate flavoring containing a chocolate Maillard reactant according to claim 1, characterized in that: The chocolate flavoring containing the Maillard reaction product contains a blend of furanone, ethyl maltol, vanillin, ethyl vanillin, MCP, and dimethyl ethyl ketone as flavor enhancers.
5. A chocolate flavoring containing a chocolate Maillard reactant according to claim 4, characterized in that: The mass proportions of each raw material in the flavor enhancer are as follows: 0.232-0.288 parts of furanone; Ethyl maltol 1.4-1.6 parts; Vanillin 4.8-5.2 parts; Ethyl vanillin 3.032-3.248 parts; MCP 0.0872-0.1288 copies; 0.01-0.03 parts of dimethyl ethyl ketone.
6. A chocolate flavoring containing a chocolate Maillard reactant according to claim 1, characterized in that: The chocolate flavoring containing the Maillard reaction product of chocolate contains a flavor base composed of acetic acid, butyric acid, 2-methylbutyric acid, isovaleric acid, hexanoic acid, octanoic acid, decanoic acid, strawberry acid, phenylacetic acid, butyraldehyde, isobutyraldehyde, isovaleraldehyde, phenylacetaldehyde, cocaaldehyde, octadecaldehyde, ethyl decanoate, ethyl phenylacetate, propylvalerol, propylheptyl lactone, propyloctyl lactone, 2,6-dimethoxyphenol, 2-acetylpyrazine, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, tetramethylpyrazine, 2-ethyl-3,5-dimethylpyrazine, cocoa extract, and benzyl alcohol.
7. A chocolate flavoring containing a chocolate Maillard reactant according to claim 6, characterized in that: The mass fractions of each raw material in the fragrance base are as follows: Acetic acid 0.028-0.032 parts; Butyric acid 0.056-0.064 parts; 0.116-0.124 parts of 2-methylbutyric acid; Isovalerate 0.008-0.016 parts; Hexanoic acid 0.012-0.016 parts; Caprylic acid 0.028-0.032 parts; Decanoic acid 0.036-0.044 parts; Strawberry acid content: 0.016-0.024 parts; Phenylacetic acid 0.028-0.032 parts; Butyraldehyde 0.056-0.064 parts; Isobutyraldehyde 0.328-0.332 parts; Isovaleraldehyde 0.88-0.92 parts; 0.012-0.016 parts of phenylacetaldehyde; Cocaine 0.004-0.008 parts; Octadecylaldehyde 0.024-0.032 parts; Ethyl decanoate 0.0032-0.0048 parts; Ethyl phenylacetate: 0.008-0.012 parts; 0.012-0.02 parts of propylpentyl lactone; 0.0032-0.0048 parts of gamma-heptanolide; 0.0032-0.0048 parts of octyl lactone; 0.008-0.016 parts of 2,6-dimethoxyphenol; 0.032-0.0048 parts of 2-acetylpyrazine; 0.028-0.032 parts of 2,3-dimethylpyrazine; 0.8-0.84 parts of 2,3,5-trimethylpyrazine; Tetramethylpyrazine 0.48-0.56 parts; 0.14-0.156 parts of 2-ethyl-3,5-dimethylpyrazine; 0.172-0.188 parts of cocoa extract; 0.092-0.108 parts of benzyl alcohol.
8. A chocolate flavoring containing a chocolate Maillard reactant according to claim 1, characterized in that: In the chocolate flavoring containing the Maillard reaction product, the solvent is propylene glycol.