CN102687838A - Cocoa extract preparation method - Google Patents
Cocoa extract preparation method Download PDFInfo
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- CN102687838A CN102687838A CN2011100679517A CN201110067951A CN102687838A CN 102687838 A CN102687838 A CN 102687838A CN 2011100679517 A CN2011100679517 A CN 2011100679517A CN 201110067951 A CN201110067951 A CN 201110067951A CN 102687838 A CN102687838 A CN 102687838A
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Abstract
The invention relates to a cocoa extract preparation method and belongs to the field of food flavor chemistry and biotechnology. Currently a traditional solvent extraction method is mainly adopted for cocoa extraction; according to the traditional method, concentration is carried out by carrying out vacuum distillation; the traditional method has the disadvantages that an extraction rate is not high; effective components are changed and lost in a heating process; and the like. According to the invention, cocoa beans are taken as a raw material; biodegradation is carried out by using cellulase, pectinase and protease with strong specificities as catalysts; two-step extraction is carried out by using a solvent combinedly; flavor substances in cocoa beans are extracted effectively; normal temperature refining of extracted liquid is carried out by adopting membrane separation technology; the prepared natural cocoa extract is modified by adopting perfumery technology to form a cocoa flavor enhancer with high concentration; then the flavor enhancer can be added to various products; the method is natural and the natural method is advocated; aroma of the cocoa extract is pure and rich; the cocoa extract can be widely used in the industries of high-grade chocolate, candy, beverages, baked food and roasted seeds and nuts, and the like.
Description
Technical field
The invention belongs to flavour of food products chemistry and biological technical field.Destroy the cell membrane of cocoa power through mixed enzymolysis effect degraded; Utilize solvent extraction and membrane separation technique that the cocoa raw material is extracted and concentrates then; Thereby obtain the cacao flavor of unique flavor; Product fragrance is pure, strong, can be widely used in high-grade chocolate, candy, beverage, bakes, industry such as roasted seeds and nuts.
Background technology
The present invention has introduced a kind of method for preparing cocoa extract.
Cocoa, coffee and tea together are called as three big soft drinks.In western countries, can be used as chocolate core material has become necessity indispensable in consumer's daily life.According to International Cocoa Organization's statistics, in 2005～2006 years, China's cocoa consumption per capita is merely 30g, and the general pre-capita consumption 2～3Kg of American-European countries, gap is very big.Along with improving constantly of China's rapid economic development and living standards of the people, progressively to be known with other cocoa products as the chocolate of luxury goods by the consumer in the past, Chinese market develops at a speed unheard of before to the demand of cocoa products.And the chocolate and effect of other cocoa products in nutrition, health care be also gradually by the cognition of consumer institute, and only just reach 18,500,000,000 yen in Japanese market scale in 2010 as the cocoa extract of the raw material use of healthy beverage.Along with the quick growth to the cocoa products demand, the demand of cocoa extract also can correspondingly increase.
The traditional solvent extraction of the many employings of cocoa extract at present concentrates with vacuum distillation, has shortcomings such as recovery rate is not high, the heating process active principle changes, loss.Enzyme can decompose destruction to the active ingredient of plant cell wall as a kind of biocatalyst, thereby reduces resistance to mass tranfer, improves recovery rate; And Enzymatic Extraction is simple to operate, mild condition, and environment-protecting asepsis, as a kind of extractive technique of green high-efficient, enzyme process has been used for the traditional Chinese medicine extraction process at present.The present invention adopts the strong cellulase of selectivity, pectase and protease to act on cocoa power; Collaborative solvent extraction was carried out for two steps to the cocoa raw material and is extracted; Thereby the raising extraction efficiency, and adopt membrane separation technique that extract is carried out pre-concentration and make with extra care, realize continued operation under the normal temperature; Separation process do not have phase transformation, energy consumption low, need not heating, avoid and alleviate flavor substance and changes of Nutritional Components and loss, promptly reduced production cost and improved product quality again.
Along with growth in the living standard, the enhancing of health perception, People more and more is yearned for healthy wholefood." back to nature returns Piao and returns very " become a kind of fashion of current people's diet consumption.Cocoa products extensive market, the exploitation of natural perfume material will be the inevitable development trend of food additives industry.
Summary of the invention
At first choose suitable cocoa bean raw material, physical property and two aspects of chemical composition from cocoa bean filter out suitable cocoa bean respectively.Be dispersed in the water after pulverizing cocoa bean, the weight ratio of cocoa power and water is 1: 1～1: 3, and it is 0.1%～0.5% mixed enzyme that the back adding that stirs accounts for cocoa power weight, and the part by weight of mixed enzyme is a cellulase: pectase: protease=3: 1: 1.Be heated to 40～55 ℃ to said mixture, stirring reaction 1～5h obtains enzymolysis liquid.Enzymolysis finishes the back filtration and obtains extract No. one time.Filter residue is the cocoa power behind the enzymolysis.
Take by weighing the enzymolysis cocoa power of constant weight; Press the enzymolysis cocoa power: the weight ratio of ethanol=1: 1～1: 3 adds ethanol, is heated to 65～85 ℃ to mixed liquor, and stirring and refluxing is carried out second extraction; To residual mixed enzyme deactivation, the second extraction time is 1～3h simultaneously.
Merge the filtrating of two steps extraction, adopt the milipore filter separator, extract is carried out pre-concentration make with extra care.Selecting the aperture is the PS membrane material of 0.03～0.1 μ m, and operating pressure is 0.5～1MPa.The extract of holding back adopts cryogenic vacuum to be concentrated into desired concn.
The specific embodiment
Following embodiment further sets forth the present invention:
Embodiment 1
Take by weighing the 500g cocoa bean, pulverize, be dispersed in the back that stirs in the 1500g water after pulverizing cocoa bean and add 0.5g mixed enzyme (cellulase: pectase: protease=3: 1: 1).Be heated to 40 ℃ to said mixture, stirring reaction 1h obtains enzymolysis liquid.Enzymolysis finishes the back filtration and obtains extract No. one time.Filter residue is the cocoa power behind the enzymolysis.Join all enzymolysis cocoa powers in 95% ethanol of 500g, be heated to 65 ℃ to mixed liquor, stirring and refluxing is carried out second extraction, and simultaneously to residual mixed enzyme deactivation, the second extraction time is 1.5h.Merge the filtrating of two steps extraction, adopt the milipore filter separator, extract is carried out pre-concentration make with extra care.Selecting the aperture is the membrane material of 0.03 μ m, and operating pressure is 1MPa.The extract of holding back adopts cryogenic vacuum to be concentrated into desired concn.
Embodiment 2
Take by weighing the 500g cocoa bean, pulverize, be dispersed in the back that stirs in the 500g water after pulverizing cocoa bean and add 2.5g mixed enzyme (cellulase: pectase: protease=3: 1: 1).Be heated to 45 ℃ to said mixture, stirring reaction 5h obtains enzymolysis liquid.Enzymolysis finishes the back filtration and obtains extract No. one time.Filter residue is the cocoa power behind the enzymolysis.Join all enzymolysis cocoa powers in 95% ethanol of 1500g, be heated to 70 ℃ to mixed liquor, stirring and refluxing is carried out second extraction, and simultaneously to residual mixed enzyme deactivation, the second extraction time is 3h.Merge the filtrating of two steps extraction, adopt the milipore filter separator, extract is carried out pre-concentration make with extra care.Selecting the aperture is the membrane material of 0.05 μ m, and operating pressure is 0.5MPa.The extract of holding back adopts cryogenic vacuum to be concentrated into desired concn.
Embodiment 3
Take by weighing the 500g cocoa bean, pulverize, be dispersed in the back that stirs in the 1000g water after pulverizing cocoa bean and add 1g mixed enzyme (cellulase: pectase: protease=3: 1: 1).Be heated to 55 ℃ to said mixture, stirring reaction 3h obtains enzymolysis liquid.Enzymolysis finishes the back filtration and obtains extract No. one time.Filter residue is the cocoa power behind the enzymolysis.Join all enzymolysis cocoa powers in 95% ethanol of 1000g, be heated to 85 ℃ to mixed liquor, stirring and refluxing is carried out second extraction, and simultaneously to residual mixed enzyme deactivation, the second extraction time is 2h.Merge the filtrating of two steps extraction, adopt the milipore filter separator, extract is carried out pre-concentration make with extra care.Selecting the aperture is the membrane material of 0.1 μ m, and operating pressure is 0.5MPa.The extract of holding back adopts cryogenic vacuum to be concentrated into desired concn.
Claims (6)
1. method for preparing cocoa extract.The technology that is adopted comprises the extraction of two steps, and the first step is the mixed enzyme enzymolysis, and second step was solvent extraction.Selected material is a cocoa bean, and selected enzyme is cellulase, pectase and protease, and cocoa bean is dispersed in the water after pulverizing, and adds mixed enzyme and carries out enzymolysis, obtains first step zymolyte after the filtration.The enzymolysis cocoa power mixes the back reflux and carries out second extraction with ethanolic solution, merge two step extracts at last, and concentrated and purified through ultrafiltration, cryogenic vacuum concentrates and obtains required product then.
2. used mixed enzyme part by weight cellulase according to claim 1: pectase: protease=3: 1: 1.
3. according to claim 1, the weight ratio of cocoa power and water is 1: 1～1: 3, and the addition of mixed enzyme is 0.1%～0.5% of a cocoa power weight.
4. according to claim 1, hydrolysis temperature is 40～55 ℃, and enzymolysis time is 1～5h.
5. the processing method of a kind of product as claimed in claim 1.The weight ratio of second extraction enzymolysis cocoa power and ethanol is 1: 1～1: 3, and extracting temperature is 65～85 ℃, and extraction time is 1～3h.
6. the processing method of a kind of product as claimed in claim 1.The ultrafiltration of passing through of extracted twice liquid mixed liquor concentrates and purifying, and the used milipore filter material of ultrafiltration is that polysulfones (PS), aperture are 0.03～0.1 μ m, and operating pressure is 0.5～1MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100679517A CN102687838A (en) | 2011-03-21 | 2011-03-21 | Cocoa extract preparation method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011100679517A CN102687838A (en) | 2011-03-21 | 2011-03-21 | Cocoa extract preparation method |
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| CN102687838A true CN102687838A (en) | 2012-09-26 |
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| CN2011100679517A Pending CN102687838A (en) | 2011-03-21 | 2011-03-21 | Cocoa extract preparation method |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104804872A (en) * | 2015-05-11 | 2015-07-29 | 湖北中烟工业有限责任公司 | Preparing method of cocoa powder spice and application thereof |
| CN104983056A (en) * | 2015-05-19 | 2015-10-21 | 湖北中烟工业有限责任公司 | Preparation method of cocoa black powder cigarette additive and application of cigarette additive in cigarettes made of reconstituted tobacco |
| WO2017157998A1 (en) * | 2016-03-16 | 2017-09-21 | ISP Investments LLC. | Peptide and saccharide hydrolysate of cocoa beans, cosmetic compositions containing same, and cosmetic uses of same |
| CN107375079A (en) * | 2017-08-04 | 2017-11-24 | 澳宝化妆品（惠州）有限公司 | A kind of extracting method of cacao seed extract and its application in hand frost |
| JP2018139511A (en) * | 2017-02-27 | 2018-09-13 | 不二製油グループ本社株式会社 | Method for producing enzyme-processed cacao product |
| JP2018139510A (en) * | 2017-02-27 | 2018-09-13 | 不二製油グループ本社株式会社 | Method for producing enzyme-processed cacao product |
| CN110678080A (en) * | 2017-12-14 | 2020-01-10 | 雀巢产品有限公司 | Foodstuff product, ingredient, method and use |
| CN110694046A (en) * | 2019-10-25 | 2020-01-17 | 国众兴合生物医药科技有限公司 | Plant medicine for treating diabetes and hyperlipemia and its prepn |
| CN110881554A (en) * | 2019-11-08 | 2020-03-17 | 可可琳纳食品海门有限公司 | Method for improving flavor of cocoa powder |
| CN115844970A (en) * | 2023-02-28 | 2023-03-28 | 广东青云山药业有限公司 | A Chinese medicinal composition containing fructus Schisandrae extract and its preparation method |
| EP4176710A1 (en) * | 2021-11-03 | 2023-05-10 | Zürcher Hochschule Für Angewandte Wissenschaften | Cocoa plant cell culture processing methods and products obtained by the same |
| CN117730976A (en) * | 2024-01-05 | 2024-03-22 | 东莞市华井生物科技有限公司 | Preparation technology of old brine essential oil and product |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104804872A (en) * | 2015-05-11 | 2015-07-29 | 湖北中烟工业有限责任公司 | Preparing method of cocoa powder spice and application thereof |
| CN104804872B (en) * | 2015-05-11 | 2018-01-02 | 湖北中烟工业有限责任公司 | A kind of preparation method and applications of cocoa power spices |
| CN104983056A (en) * | 2015-05-19 | 2015-10-21 | 湖北中烟工业有限责任公司 | Preparation method of cocoa black powder cigarette additive and application of cigarette additive in cigarettes made of reconstituted tobacco |
| CN104983056B (en) * | 2015-05-19 | 2016-09-21 | 湖北中烟工业有限责任公司 | The preparation method of a kind of cocoa black powder cigarette additive and the application in recombination tobacco leaf Medicated cigarette thereof |
| US10932477B2 (en) * | 2016-03-16 | 2021-03-02 | Isp Investments Llc | Peptide and saccharide hydrolysate of cocoa beans, cosmetic compositions containing same, and cosmetic uses of same |
| WO2017157998A1 (en) * | 2016-03-16 | 2017-09-21 | ISP Investments LLC. | Peptide and saccharide hydrolysate of cocoa beans, cosmetic compositions containing same, and cosmetic uses of same |
| FR3048881A1 (en) * | 2016-03-16 | 2017-09-22 | Isp Investments Inc | PEPTIDE AND OSIDIC HYDROLYZATION OF COCOA BEANS, COSMETIC COMPOSITIONS COMPRISING THE SAME AND THEIR COSMETIC USES |
| CN109152727A (en) * | 2016-03-16 | 2019-01-04 | Isp投资有限责任公司 | Peptide and sugar hydrolysate, the cosmetic use containing its cosmetic composition and the cosmetic composition of cocoa bean |
| US11503840B2 (en) | 2016-03-16 | 2022-11-22 | ISP Investments LLC. | Peptide and saccharide hydrolysate of cocoa beans, cosmetic compositions containing same, and cosmetic uses of same |
| CN109152727B (en) * | 2016-03-16 | 2021-08-20 | Isp投资有限责任公司 | Peptides and sugar hydrolysates of cocoa beans, cosmetic compositions containing them and cosmetic use of the cosmetic compositions |
| JP2018139511A (en) * | 2017-02-27 | 2018-09-13 | 不二製油グループ本社株式会社 | Method for producing enzyme-processed cacao product |
| JP2018139510A (en) * | 2017-02-27 | 2018-09-13 | 不二製油グループ本社株式会社 | Method for producing enzyme-processed cacao product |
| CN107375079A (en) * | 2017-08-04 | 2017-11-24 | 澳宝化妆品（惠州）有限公司 | A kind of extracting method of cacao seed extract and its application in hand frost |
| CN110678080A (en) * | 2017-12-14 | 2020-01-10 | 雀巢产品有限公司 | Foodstuff product, ingredient, method and use |
| CN110694046A (en) * | 2019-10-25 | 2020-01-17 | 国众兴合生物医药科技有限公司 | Plant medicine for treating diabetes and hyperlipemia and its prepn |
| CN110881554A (en) * | 2019-11-08 | 2020-03-17 | 可可琳纳食品海门有限公司 | Method for improving flavor of cocoa powder |
| CN110881554B (en) * | 2019-11-08 | 2023-09-29 | 可可琳纳食品海门有限公司 | Method for improving flavor of cocoa powder |
| EP4176710A1 (en) * | 2021-11-03 | 2023-05-10 | Zürcher Hochschule Für Angewandte Wissenschaften | Cocoa plant cell culture processing methods and products obtained by the same |
| WO2023079006A1 (en) | 2021-11-03 | 2023-05-11 | Zürcher Hochschule Für Angewandte Wissenschaften Grüental | Cocoa plant cell culture processing methods and products obtained by the same |
| CN115844970A (en) * | 2023-02-28 | 2023-03-28 | 广东青云山药业有限公司 | A Chinese medicinal composition containing fructus Schisandrae extract and its preparation method |
| CN117730976A (en) * | 2024-01-05 | 2024-03-22 | 东莞市华井生物科技有限公司 | Preparation technology of old brine essential oil and product |
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Application publication date: 20120926 |