CN104187539B - Cocoa pod shells is utilized to prepare the method for chocolate essence - Google Patents
Cocoa pod shells is utilized to prepare the method for chocolate essence Download PDFInfo
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- CN104187539B CN104187539B CN201410474039.7A CN201410474039A CN104187539B CN 104187539 B CN104187539 B CN 104187539B CN 201410474039 A CN201410474039 A CN 201410474039A CN 104187539 B CN104187539 B CN 104187539B
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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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Abstract
The invention discloses a kind of method utilizing cocoa pod shells to prepare chocolate essence, the method comprises the steps: dried cocoa pod shells, add deionized water, cellulase, protease and glycosidase, carry out enzymolysis, centrifugally remove insoluble impurities by filtration, obtain cocoa pod shells enzymolysis liquid; Get cocoa pod shells enzymolysis liquid, add kilnitamin, reduced sugar and solvent and carry out thermal response, cooled and filtered, obtain chocolate essence.The chocolate essence that this preparation method obtains take cocoa pod shells as raw material, environmental friendliness, not only has true chocolate fragrance fragrance and mouthfeel, and with low cost, has huge market value.
Description
Technical field
The invention belongs to food additives field, particularly one take cocoa pod shells as raw material, and comprehensive utilization biological enzymolysis technology and thermal response technology prepare the new method of chocolate essence.
Background technology
Cocoa pod shells is the accessory substance produced in processing cocoa bean process, accounts for and fries about 12% of beans.About containing 15% albumen in cocoa pod shells, 10% fat and 10% cellulose.The recycling ability of current cocoa pod shells is very limited, and abandoned substantially also result in certain environmental pollution.
In recent years, utilize amino acid and reduced sugar that maillard occurs to react for the main research preparing thermal process flavourings increases gradually.Miscellaneous biological enzyme formulation can meet the various demands of food processing, and treatment conditions are gentle, wherein, cellulase can hydrocellulose be glucose, and protease can protein hydrolysate be little peptide and amino acid, and these two kinds of enzymes process raw material, the raw material that maillard reacts can be provided, glycosidase can hydrolyzing glucosidic bonds, and release natural scents composition, makes the softer nature of fragrance.But current biological enzymolysis technology and thermal response combine, the essence great majority of exploitation are all 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, a kind of preparation method of response type peanut essence: China, 200910095695.5 [P] .2009 ~ 07 ~ 08).
Chocolate-like essence is in the market based on the spices of chemical synthesis, and add the allotment of natural cocoa extract and form, cost is high, and unstable.In addition, also occur the chocolate essence of response type on the market, fragrance is true not, or carries out thermal response after adding cocoa power, although the sense of reality of essence increases, but causes cost high equally.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide one with accessory substance cocoa pod shells for raw material, developed the method for chocolate essence by biological enzymolysis and thermal response.
For achieving the above object, the cocoa pod shells that utilizes designed by the present invention prepares the method for chocolate essence, comprises the following steps:
A. cocoa pod shells enzymolysis liquid is prepared: by weight, get dried cocoa pod shells 10 parts, add deionized water 20 ~ 200 parts, cellulase 0.01 ~ 1 part, proteinase-10 .01 ~ 0.1 part, glycosidase 0 ~ 0.1 part, adjustment pH to 3.5 ~ 6.5, enzymolysis 1 ~ 10h at 35 ~ 55 DEG C, 90 DEG C of insulation 10min go out enzyme, filter and centrifugally remove insoluble impurities, obtaining cocoa pod shells enzymolysis liquid;
B. prepare chocolate essence: get cocoa pod shells enzymolysis liquid 100 parts, add kilnitamin 10 ~ 20 parts, reduced sugar 1 ~ 8 part, solvent 100 ~ 500 parts, adjustment 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 the mixture of one or more in glucose, wood sugar, fructose, maltose, arabinose and lactose etc.
Described solvent is the mixture of one or more in water, alcohol, propane diols and glycerine etc.
Chocolate essence prepared by the present invention is with accessory substance cocoa pod shells for raw material, environmental friendliness, and compared with the chocolate essence prepared with traditional thermal response, cost is low, and having more chocolate original fragrance fragrance, mouthfeel is truly full, 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, adjustment pH to 6.5, enzymolysis 3h at 40 DEG C, 90 DEG C of insulation 10min go out enzyme, filter and centrifugally remove insoluble impurities, obtaining 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, adjustment 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, adjustment pH to 5.0, enzymolysis 10h at 35 DEG C, 90 DEG C of insulation 10min go out enzyme, filter and centrifugally remove insoluble impurities, obtaining 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, adjustment 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, adjustment pH to 4.5, enzymolysis 6h at 45 DEG C, 90 DEG C of insulation 10min go out enzyme, filter and centrifugally remove insoluble impurities, obtaining 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, adjustment 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. cocoa pod shells enzymolysis liquid is prepared: by weight, get dried cocoa pod shells 10 parts, add deionized water 20 ~ 200 parts, cellulase 0.01 ~ 1 part, proteinase-10 .01 ~ 0.1 part, glycosidase 0 ~ 0.1 part, adjustment pH to 3.5 ~ 6.5, enzymolysis 1 ~ 10h at 35 ~ 55 DEG C, 90 DEG C of insulation 10min go out enzyme, filter and centrifugally remove insoluble impurities, obtaining cocoa pod shells enzymolysis liquid;
B. prepare chocolate essence: get cocoa pod shells enzymolysis liquid 100 parts, add kilnitamin 10 ~ 20 parts, reduced sugar 1 ~ 8 part, solvent 100 ~ 500 parts, adjustment pH to 5.5 ~ 7.5,95 ~ 130 DEG C of reaction 1 ~ 8h, cooled and filtered, obtains chocolate essence.
2. the method utilizing cocoa pod shells to prepare chocolate essence according to claim 1, is characterized in that: described kilnitamin is the mixture of leucine, glutamic acid, phenylalanine, arginine, alanine, glycine and serine composition.
3. the method utilizing cocoa pod shells to prepare chocolate essence according to claim 1, is characterized in that: described reduced sugar is the mixture of one or more in glucose, wood sugar, fructose, maltose, arabinose and lactose.
4. the method utilizing cocoa pod shells to prepare chocolate essence according to claim 1, is characterized in that: described solvent is the mixture of one or more in water, alcohol, propane diols and glycerine.
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| 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 CN104187539A (en) | 2014-12-10 |
| CN104187539B true CN104187539B (en) | 2016-01-20 |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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 |
Citations (4)
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| CN102551009A (en) * | 2010-12-17 | 2012-07-11 | 上海爱普植物科技有限公司 | Method for preparing natural dried fruit essence by utilizing dried fruit raw materials |
| CN102613370A (en) * | 2001-10-30 | 2012-08-01 | 雀巢产品有限公司 | Chocolate flavour manipulation |
| CN102894339A (en) * | 2012-11-08 | 2013-01-30 | 天津春发生物科技集团有限公司 | Chocolate essence and preparation method thereof |
| CN103190600A (en) * | 2013-03-29 | 2013-07-10 | 上海应用技术学院 | Chocolate essence |
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2014
- 2014-09-17 CN CN201410474039.7A patent/CN104187539B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613370A (en) * | 2001-10-30 | 2012-08-01 | 雀巢产品有限公司 | Chocolate flavour manipulation |
| CN102551009A (en) * | 2010-12-17 | 2012-07-11 | 上海爱普植物科技有限公司 | Method for preparing natural dried fruit essence by utilizing dried fruit raw materials |
| CN102894339A (en) * | 2012-11-08 | 2013-01-30 | 天津春发生物科技集团有限公司 | Chocolate essence and preparation method thereof |
| CN103190600A (en) * | 2013-03-29 | 2013-07-10 | 上海应用技术学院 | Chocolate essence |
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| Title |
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| 可可豆壳提制香料试验;华仲麟等;《生物质化学工程》;19811215(第12期);第1-11页 * |
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