阅读说明：本技术 一种花生巧克力电子雾化液及其制备方法 (Peanut chocolate electronic atomized liquid and preparation method thereof ) 是由 邹军 邹阳 肖宇轩 雷键 黎勇 谭倩 陈秀玉 于 2021-08-31 设计创作，主要内容包括：本申请涉及电子雾化液技术领域,具体公开一种花生风味丙二醇的制备方法,包括S1：制备花生粕粉末；S2：将花生粕粉末进行酶解；S3：处理酶解后的花生,得到花生粕酶解液；S4：花生粕酶解液、还原糖和磷酸盐缓冲液混合反应,再萃取,得花生风味丙二醇。一种花生巧克力香精,包括香精用丙二醇,花生风味丙二醇,香兰素,乙基香兰素,呋喃酮,异戊醛,吡嗪类化合物,愈创木酚,辛酸,苯乙酸异戊酯；一种花生巧克力电子雾化液,包括以下重量份的原料：花生巧克力香精、雾化液母液用丙二醇、甘油、叶盐,其制备方法为将花生巧克力香精和雾化液母液混合均匀,制得电子雾化液。本申请具有通过原料之间的协同作用,提高花生香气还原度的效果。(The application relates to the technical field of electronic atomized liquid, and particularly discloses a preparation method of peanut-flavor propylene glycol, which comprises the following steps of S1: preparing peanut meal powder; s2: carrying out enzymolysis on the peanut meal powder; s3: treating the peanut subjected to enzymolysis to obtain peanut meal enzymolysis liquid; s4: mixing the peanut meal enzymatic hydrolysate, reducing sugar and phosphate buffer solution for reaction, and extracting to obtain the peanut flavor propylene glycol. Peanut chocolate essence comprises propylene glycol for essence, peanut flavor propylene glycol, vanillin, ethyl vanillin, furanone, isovaleraldehyde, pyrazine compounds, guaiacol, caprylic acid and isoamyl phenylacetate; the peanut chocolate electronic atomized liquid comprises the following raw materials in parts by weight: the preparation method comprises mixing peanut chocolate essence and atomization liquid mother liquor uniformly to obtain electronic atomization liquid. The peanut aroma reduction agent has the effect of improving the peanut aroma reduction degree through the synergistic effect among the raw materials.)