CN104187539A - Method for preparing chocolate essence from cocoa bean husk - Google Patents
Method for preparing chocolate essence from cocoa bean husk Download PDFInfo
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- CN104187539A CN104187539A CN201410474039.7A CN201410474039A CN104187539A CN 104187539 A CN104187539 A CN 104187539A CN 201410474039 A CN201410474039 A CN 201410474039A CN 104187539 A CN104187539 A CN 104187539A
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- cocoa pod
- chocolate essence
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/28—Coffee or cocoa flavours
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention discloses a method for preparing chocolate essence from cocoa bean husk. The method comprises the following steps: adding deionized water, cellulase, protease and glycosidase into the dried cocoa bean husk, performing enzymolysis, filtering and centrifugation to remove insoluble impurities to obtain cocoa bean husk enzymatic hydrolysate; adding mixed amino acid, reducing sugar and a solvent into the cocoa bean husk enzymatic hydrolysate for thermal reaction, cooling and filtering to obtain the chocolate essence. This chocolate essence prepared by the method uses the cocoa bean husk as a raw material, is environment-friendly, has the fragrance and taste of true chocolate, is low cost, and has a high market value.
Description
Technical field
The invention belongs to food additives field, particularly a kind of taking cocoa pod shells as raw material, comprehensive utilization biological enzymolysis technology and thermal response technology are prepared the new method of chocolate essence.
Background technology
Cocoa pod shells is the accessory substance producing in processing cocoa bean process, accounts for 12% left and right of frying beans.In cocoa pod shells, approximately contain 15% albumen, 10% fat and 10% cellulose.The recycling ability of cocoa pod shells is very limited at present, and abandoned substantially, has also caused certain environmental pollution.
In recent years, utilizing amino acid and reduced sugar that maillard reaction occurs increases gradually for the main research of preparing thermal-reactive essence.Miscellaneous biological enzyme formulation can meet the various demands of food processing, and treatment conditions gentleness, wherein, cellulase can hydrocellulose be glucose, and protease can protein hydrolysate be little peptide and amino acid, and these two kinds of enzymes are processed raw material, the maillard raw material of reaction can be provided, glycosidase can hydrolysis sugar glycosidic bond, discharges natural fragrance component, makes the softer nature of fragrance.But current biological enzymolysis technology and thermal response combine, the essence great majority of exploitation are all to concentrate on salt taste essence, sweet taste direction only has minority for nut fruits essence, as wash with thermal response preparation feedback type peanut essence (open wash, the preparation method of response type peanut essence a: China, 200910095695.5 [P]. 2009～07～08).
Chocolate-like essence in the market, taking the spices of chemical synthesis as main, adds natural cocoa extract allotment and forms, and cost is high, and unstable.In addition, also occur on the market the chocolate essence of response type, fragrance is true not, or adds after cocoa power and carry out thermal response, although the sense of reality of essence increases, but causes equally cost high.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide a kind of taking accessory substance cocoa pod shells as raw material, by the method for biological enzymolysis and thermal response exploitation chocolate essence.
For achieving the above object, what the present invention was designed utilizes cocoa pod shells to prepare the method for chocolate essence, comprises the following steps:
A. prepare cocoa pod shells enzymolysis liquid: by weight, get 10 parts of dried cocoa pod shells, add 0～0.1 part of 20～200 parts of deionized waters, 0.01～1 part of cellulase, proteinase-10 .01～0.1 part, glycosidase, adjust pH to 3.5～6.5, enzymolysis 1～10h at 35～55 DEG C, 90 DEG C of insulation 10min enzymes that go out, filter and the centrifugal insoluble impurities of removing, and obtain cocoa pod shells enzymolysis liquid;
B. prepare chocolate essence: get 100 parts of cocoa pod shells enzymolysis liquids, add 10～20 parts of kilnitamins, 1～8 part of reduced sugar, 100～500 parts of solvents, adjust pH to 5.5～7.5,95～130 DEG C of reaction 1～8h, cooled and filtered, obtains chocolate essence.
Wherein, described kilnitamin is leucine, glutamic acid, phenylalanine, arginine, alanine, glycine and serine mixture.
Described reduced sugar is one or more the mixture in glucose, wood sugar, fructose, maltose, arabinose and lactose etc.
Described solvent is one or more the mixture in water, alcohol, propane diols and glycerine etc.
Chocolate essence prepared by the present invention is taking accessory substance cocoa pod shells as raw material, environmental friendliness, and compared with the chocolate essence preparing with traditional thermal response, cost is low, and have more chocolate original fragrance fragrance, mouthfeel is full true, the product such as be applicable to sweets, cure.
Detailed description of the invention
Below in conjunction with instantiation, technical scheme of the present invention is described further.
Embodiment 1:
Get dried cocoa pod shells 10g, add deionized water 100g, cellulase 0.01g, proteinase-10 .01g, glycosidase 0.1g, adjust pH to 6.5, enzymolysis 3h at 40 DEG C, 90 DEG C of insulation 10min enzymes that go out, filter and the centrifugal insoluble impurities of removing, and obtain cocoa pod shells enzymolysis liquid;
Get cocoa pod shells enzymolysis liquid 100g, add leucine 4g, glutamic acid 3g, phenylalanine 1g, arginine 1g, alanine 1g, glycine 1g, serine 1g, glucose 12g, propane diols 300g, adjust pH to 7.5,95 DEG C of reaction 8h, cooled and filtered, obtains chocolate essence.
Embodiment 2:
Get dried cocoa pod shells 10g, add deionized water 100g, cellulase 0.02g, proteinase-10 .05g, glycosidase 0.05g, adjust pH to 5.0, enzymolysis 10h at 35 DEG C, 90 DEG C of insulation 10min enzymes that go out, filter and the centrifugal insoluble impurities of removing, and obtain cocoa pod shells enzymolysis liquid;
Get cocoa pod shells enzymolysis liquid 100g, add leucine 3g, glutamic acid 3g, phenylalanine 1g, arginase 12 g, alanine 2g, glycine 0.5g, serine 1g, fructose 13g, glycerine 500g, adjust pH to 6.5,120 DEG C of reaction 3h, cooled and filtered, obtains chocolate essence.
Embodiment 3:
Get dried cocoa pod shells 10g, add deionized water 50g, cellulase 0.05g, proteinase-10 .1g, glycosidase 0.06g, adjust pH to 4.5, enzymolysis 6h at 45 DEG C, 90 DEG C of insulation 10min enzymes that go out, filter and the centrifugal insoluble impurities of removing, and obtain cocoa pod shells enzymolysis liquid;
Get cocoa pod shells enzymolysis liquid 100g, add leucine 5g, glutamic acid 2g, phenylalanine 1g, arginine 1g, alanine 2g, glycine 1g, serine 0.5g, glucose 10g, fructose 5g, alcohol 50g, glycerine 300g, adjust pH to 5.5,100 DEG C of reaction 3h, cooled and filtered, obtains chocolate essence.
Claims (4)
1. utilize cocoa pod shells to prepare the method for chocolate essence, it is characterized in that comprising the following steps:
A. prepare cocoa pod shells enzymolysis liquid: by weight, get 10 parts of dried cocoa pod shells, add 0～0.1 part of 20～200 parts of deionized waters, 0.01～1 part of cellulase, proteinase-10 .01～0.1 part, glycosidase, adjust pH to 3.5～6.5, enzymolysis 1～10h at 35～55 DEG C, 90 DEG C of insulation 10min enzymes that go out, filter and the centrifugal insoluble impurities of removing, and obtain cocoa pod shells enzymolysis liquid;
B. prepare chocolate essence: get 100 parts of cocoa pod shells enzymolysis liquids, add 10～20 parts of kilnitamins, 1～8 part of reduced sugar, 100～500 parts of solvents, adjust pH to 5.5～7.5,95～130 DEG C of reaction 1～8h, cooled and filtered, obtains chocolate essence.
2. the method for utilizing cocoa pod shells to prepare chocolate essence according to claim 1, is characterized in that: described kilnitamin is leucine, glutamic acid, phenylalanine, arginine, alanine, glycine and serine mixture.
3. the method for utilizing cocoa pod shells to prepare chocolate essence according to claim 1, is characterized in that: described reduced sugar is one or more the mixture in glucose, wood sugar, fructose, maltose, arabinose and lactose etc.
4. the method for utilizing cocoa pod shells to prepare chocolate essence according to claim 1, is characterized in that: described solvent is one or more the mixture in water, alcohol, propane diols and glycerine etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410474039.7A CN104187539B (en) | 2014-09-17 | 2014-09-17 | Cocoa pod shells is utilized to prepare the method for chocolate essence |
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| CN201410474039.7A CN104187539B (en) | 2014-09-17 | 2014-09-17 | Cocoa pod shells is utilized to prepare the method for chocolate essence |
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| CN104187539A true CN104187539A (en) | 2014-12-10 |
| CN104187539B CN104187539B (en) | 2016-01-20 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905215A (en) * | 2015-05-28 | 2015-09-16 | 增城华栋调味品有限公司 | High temperature resistance chocolate essence and preparation method 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 |
| CN107149131A (en) * | 2017-05-03 | 2017-09-12 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares chocolate essence |
| CN109007745A (en) * | 2015-08-24 | 2018-12-18 | 施淑琴 | A kind of cacao essence, cake essence and walnut essence |
| CN109097194A (en) * | 2018-08-30 | 2018-12-28 | 王婧婧 | A kind of preparation method of chocolate flavouring fragrance |
| CN110897137A (en) * | 2019-10-14 | 2020-03-24 | 杭州耐雀生物科技有限公司 | Chocolate reactant, chocolate essence and preparation method thereof |
| CN112655931A (en) * | 2020-12-22 | 2021-04-16 | 广州馨杰添加剂有限公司 | Pumpkin essence and preparation method and application thereof |
| CN114009733A (en) * | 2021-11-15 | 2022-02-08 | 广州百花香料股份有限公司 | Preparation method and application of temperature-resistant cocoa-flavor reactant |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104905215A (en) * | 2015-05-28 | 2015-09-16 | 增城华栋调味品有限公司 | High temperature resistance chocolate essence and preparation method thereof |
| CN104905215B (en) * | 2015-05-28 | 2017-03-15 | 增城华栋调味品有限公司 | A kind of high temperature resistant chocolate essence and preparation method thereof |
| CN109007745A (en) * | 2015-08-24 | 2018-12-18 | 施淑琴 | A kind of cacao essence, cake essence and walnut essence |
| CN107149131A (en) * | 2017-05-03 | 2017-09-12 | 理星（天津）生物科技有限公司 | A kind of method that use micro passage reaction prepares chocolate essence |
| CN109097194A (en) * | 2018-08-30 | 2018-12-28 | 王婧婧 | A kind of preparation method of chocolate flavouring fragrance |
| CN110897137A (en) * | 2019-10-14 | 2020-03-24 | 杭州耐雀生物科技有限公司 | Chocolate reactant, chocolate essence and preparation method thereof |
| CN112655931A (en) * | 2020-12-22 | 2021-04-16 | 广州馨杰添加剂有限公司 | Pumpkin essence and preparation method and application thereof |
| CN114009733A (en) * | 2021-11-15 | 2022-02-08 | 广州百花香料股份有限公司 | Preparation method and application of temperature-resistant cocoa-flavor reactant |
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| Publication number | Publication date |
|---|---|
| CN104187539B (en) | 2016-01-20 |
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Effective date of registration: 20220606 Address after: 511434 rooms 101, 201, 301 and 401, No. 164-4, Jinyang 1st Road, Panyu District, Guangzhou City, Guangdong Province Patentee after: Guangzhou Kent Technology Co.,Ltd. Address before: 237364 two groups of Tang Jiahui street, Jinzhai County, Lu'an, Anhui Patentee before: Wang Jingjing |
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