208results about How to "Aroma harmony" patented technology

The invention relates to a method for producing tobacco sheets by a paper making method, which is characterized by using acidic proteinase, pectase and amylase to carry out biological degradation on sheet materials, improving the content of Maillard reactants in a tobacco extraction liquid, utilizing Maillard reaction catalysts, namely phosphate, phosphate, dibasic alkaliine, dihydric phosphate, propanediol and the like, and regulating and controlling the condition of reaction medium, on-line promoting the Maillard reaction in a tobacco aqueous solution, and improving the content of Maillard reaction intermediates and products in concentrated solution. The method for producing the tobacco sheets by the paper making method can reduce acrimony and offensive taste of the sheets, coordinate smell, improve after taste and improve comfort level of sheet suction.

The invention discloses ready-to-eat osmanthus flower fragrance type fish meat particles and a preparation method thereof. The ready-to-eat osmanthus-fragrance type fish meat particles are prepared from following raw materials, by weight, 100 parts of fish slice, 1.2 to 1.8 parts of table salt, 6 to 14 parts of white granulated sugar, 1 to 1.4 parts of monosodium glutamate, 0.05 to 0.1 part of disodium 5'-ribonucleotide, 1 to 1.4 parts of five spices powder, 2 to 2.5 parts of chill oil, 0.8 to 1.2 parts of liquor, 1.5 to 2 parts of ginger powder, 3 to 5 parts of psyllium seed husk powder, 2 to 4 parts of gelidium amansii powder, 3 to 5 parts of soybean protein isolate, 0.5 to 0.8 part of xanthan gum, 0.5 to 1 part of osmanthus flower powder, and 0.05 to 0.08 part of capsanthin. According to the preparation method, the ready-to-eat osmanthus flower fragrance type fish meat particles are prepared via following steps: fish slice is washed, and is subjected to cooking, stir-frying, moulding, drying, packaging, sterilizing, and the like. Formability and organoleptic quality of the ready-to-eat osmanthus-fragrance type fish meat particles are excellent; the ready-to-eat osmanthus-fragrance type fish meat particles possess unique osmanthus flower fragrance; fragrance is harmonious; color is accretive; flavor is unique; mouthfeel is fresh and delicious; nutritional value is high; healthcare function is excellent; and deficiencies of freshwater fish that meat quality is poor, moulding is difficult, and earthy smell is heavy are avoided.

The invention relates to the field of processing of tobacco products, in particular to a tobacco slice and a preparation method thereof. The tobacco slice is prepared by taking a non-tobacco plant as a raw material, immersing the plant raw material by using hot water, separating a solid substance from an extract, dissolving the extract by using 80 percent of ethanol, settling at low temperature, concentrating the clear liquid, coating the concentrated liquid onto a slice base made of wood pulp, and then drying. The slice does not contain any nicotine, replaces partial tobaccos and is added into cigarettes or cigars to effectively reduce harms caused by harmful substances, such as oil tar, nicotine and the like in the smoke, to human bodies. The raw material has effects of moisturizing thelung, stopping cough, clearing heat and detoxifying, and can improve the discomfort caused by smoking on the throat and the lung to a certain extent; meanwhile, the tobacco slice has a unique naturalherb and / or woody plant flavor and can be well coordinated with the tobacco flavor; and the tobacco slice is a specialized low-harm raw material during production of tobacco products.

The Chinese herbal medicine additive for cigarette consists of moxa leaf, epimedium and mangosteen in the weight ratio of 0.2-30.0 to 0.5-25.0 to 0.5-30.0 as the main medicine materials as well as one of glossy ganoderma, ophiopogon root, astragalus root, acanthopanax bark, mint, sacandra glabra, Chuanxiong rhizome and honeysuckle as the supplementary material. The preparation process includes the first preparing extracted solution and the subsequent decompression concentration to form ointment. The Chinese herbal medicine additive for cigarette has reasonably combined Chinese medicinal materials with treating function and Chinese medicinal materials capable of invigorating kidney and raising human body's immunity, and can reduce the spicy stimulation of cigarette gas, reduce respiratory tract disease, improve taste of cigarette and reduce harm of smoking.

The invention discloses a method for preparing medium-temperature tobacco material used for a non-combustion cigarette. Mashing is directly carried out on tobacco raw material to prepare a substrate, aroma components are extracted from natural fragrant plant flowers through a supercritical CO2 fluid extraction-molecule distillation method, and then the substrate is coated with the aroma components to obtain the needed medium-temperature tobacco material. According to the method, the aroma components contained in the tobacco raw material self are kept to the maximum, and the selectivity of the supercritical CO2 fluid extraction-molecule distillation method is used for achieving directed extraction of chemical constituents of which the boiling point is from 300 DEG C to 400 DEG C in the natural fragrant plants, so that regulating and controlling of the chemical constituents of the medium-temperature tobacco material are achieved. The prepared medium-temperature tobacco material is rich in aroma, harmonious in smoke, good in sense organ comfort, obvious in sweet feeling and prominent in faint scent characteristic.

The invention relates to an osmanthus flower additive for tobacco and the preparation method and applications thereof. The osmanthus flower additive essentially consists of the osmanthus flowers. The preparation method includes the steps that the osmanthus flowers are extracted by heating and refluxing of petroleum ether or ethanol solution or by soaking at ambient temperature; the extracted fluid is filtered and then decompressed and condensed into osmanthus flower soaking cream which is mixed with honey in certain proportion to obtain the osmanthus flower additive for tobacco. The osmanthus flower additive is dissolved in the solution of ethanol and propanediol with certain concentration to form saturated solution, which is then evenly sprayed on cut tobacco, tobacco stems or tobacco sheets which are then prepared into cigarette. The dosage of the osmanthus flower additive accounts for 0.01 to 5 percent of the weight of the cut tobacco, the tobacco stems or the tobacco sheets. The osmanthus flower additive is characterized by the harmony of the osmanthus flower fragrance and the tobacco fragrance and can soften the cigarette fragrance and reduce the irritation of the cigarette smoke to the respiratory system and the harm of smoking.

The invention relates to a production method of a sesame-flavor white spirit by fragrance-flavor technique, belonging to the technical field of brewage. According to the production method, sorghum, corn, rice, wheat and glutinous rice used as raw materials are subjected to secondary grain soaking, 50 DEG C low-temperature grain soaking, yeast mud sump fermentation for 60-120 days, and yeast powder fermentation characteristic technique for sesame-flavor white spirit. Thus, the sesame-flavor white spirit prepared by the fragrance-flavor technique is high in alcoholic strength but can not make people drunk; the invention greatly lowers the contents of pesticide residues, tannin and other harmful substances as well as ethyl butyrate and part of higher alcohols in the raw materials; and meanwhile, the invention increases the particular flavor characteristic substance 3-methylthio-propanol of the sesame-flavor white spirit to 1 mg / L above.

The invention relates to a vanilla and chocolate essence and an application of the vanilla and chocolate essence to cigarettes. The vanilla and chocolate essence is prepared from, by weight, 10-22 parts of vanilla essence, 5-12 parts of bean-fragrance essence, 5-8.5 parts of milk-fragrance essence and 3-6 parts of chocolate essence. After the vanilla and chocolate essence is applied to the cigarettes, the effects of enriching cigarette fragrance, improving the smoke state, reducing mouth cavity residues and reducing irritation can be achieved, then the cigarette fragrance is fine, smooth and flexible, the plumpness and the massiness of the cigarette fragrance are improved, and the smoking quality and the sense comfort of the cigarettes are effectively improved.

The invention provides a method for preparing pork-flavor powder flavor. The method is characterized by adopting the method of combining a thermal reaction technology and a preparation technology. Compared with the traditional powder flavor, the prepared pork-flavor powder flavor is significantly improved on aroma strength, mouthfeel, likeness degree and heat resistance; and the pork-flavor powder flavor prepared by using the method has excellent flavoring effects of obviously improving meat feeling and mellow feeling after being added by a little amount, thereby greatly reducing the using cost.

The invention discloses a method for manufacturing cheese flavor milk essence bases. The method includes steps of fermenting whole-milk powder by the aid of lactic acid bacteria and rhizopus oryzae to obtain milk fermented broth; adding milk fat into the milk fermented broth and carrying out enzymatic hydrolysis on the milk fermented broth by the aid of lipase and protease to obtain milk enzymatic hydrolysis liquid; adding amino acid, reducing sugar and solvents into the milk enzymatic hydrolysis liquid, and enabling the amino acid, the reducing sugar, the solvents and the milk enzymatic hydrolysis liquid to carry out thermal reaction to obtain the cheese flavor milk essence bases. The method has the advantages that procedures for manufacturing the cheese flavor milk essence bases are natural, generated aroma is natural, harmonious and mellow, the cheese flavor milk essence bases have certain heat resistance and can be applied to milk beverage, baking food and home cooking food, and accordingly the method has a broad market prospect.

The invention relates to a jasmine flower additive for tobacco and the preparation method and applications thereof. The jasmine flower additive essentially consists of the jasmine flowers. The preparation method includes the steps that the jasmine flowers are extracted by heating and refluxing petroleum ether or ethanol solution or by soaking at ambient temperature; the extracted fluid is filtered and then decompressed and condensed into jasmine flower soaking cream which is mixed with honey in certain proportion to obtain the jasmine flower additive for tobacco. The jasmine flower additive is dissolved in the solution of ethanol and propanediol with certain concentration to form saturated solution, which is then evenly sprayed on cut tobacco, tobacco stems or tobacco sheets which are then prepared into cigarette. The dosage of the jasmine flower additive accounts for 0.01percent to 5percent of the weight of the cut tobacco, the tobacco stems or the tobacco sheets. The jasmine flower additive is characterized by the harmony of the jasmine flower fragrance and the tobacco fragrance and can soften the cigarette smoke and reduce the irritation of the cigarette fragrance to the respiratory system and the harm of smoking.

The invention relates to a preparation method of jackfruit white spirit, which comprises the following steps: performing antioxidating process for pulp and fruit silk of the jackfruit, mixing with water, mashing, pressing, adding potassium metabisulfite, pectinase and citric acid into scum juice, performing enzymolysis, adjusting sugar content of the jackfruit slurry, adding alcohol dry yeast andammonium dibasic phosphate into the jackfruit slurry and fermenting, filtering 2-4% of the mash obtained from fermentation, performing crude distillation and rectification for the rest of the mash, blending distilled liquor with the fermented mash and performing cold-heat treatment, adding oak pieces and ageing, and performing fine filtration and aseptic canning to obtain the finish product as jackfruit white spirit. The invention uses pulp and fruit silk of the jackfruit as raw materials, and adopts fermenting method which combines open type and closed type steps, stirring and standing stepsand artificial ripening process and oak pieces ageing. Jackfruit white spirit thus obtained has a natural harmonious fragrance of jackfruit liquor and oak and a soft mouthfeel, which increases the economic added value of the jackfruit and has practical significance.

The invention discloses an aging method for grape wine that is realized following the steps of laying the oak board in wine storing jar, adding wine, filling nitrogen, controlling temperature, filling oxygen, cycling, and controlling the micro-oxygen reacting time. It could shorten aging time and production cycle, save manpower and cost, improve producing efficiency and wine quantity. The method could be used for aging dry red wine or dry white wine.

The invention discloses a method for preparing a tamarind fruit extract and application of the same in edible essence. The method for preparing the tamarind fruit extract comprises the steps of first peeling and smashing tamarind fruits to be mixed with purified water, adding pectinase to perform enzymolysis, then adding ethanol and using an ultrasonic processor to perform extraction; performing centrifugal filtration to mixed liquid; adopting a membrane separation technology to remove macromolecule impurities and a solvent in filtrate, and concentrating the filtrate to be at certain density to obtain the tamarind fruit extract; finally applying the tamarind fruit extract to the edible essence and summarizing the effect of the tamarind fruit extract in the edible essence through sensory evaluation.

The invention discloses a scenting method for composite camellia nitidissima scented tea. The method includes the following steps that (1) big leaf kinds of tea of Yunnan are made into tea bases with the moisture content of 3%-5%; (2) mixed fresh flowers formed by the tea bases, roses, jasmine flowers and camellia nitidissima are scented and discharged to obtain wet bases; (3) the wet bases are freeze-dried, so that the composite camellia nitidissima scented tea is obtained. The finished scented tea has a unique note, a sense of layering and lasting fragrance and is refreshing.

The invention relates to solidification-type red yeast rice yoghourt and a preparation process thereof. The yoghourt is prepared by carrying out ricing, hydrating, ultrasound and suction filtration treatment on commercially available edible red yeast rice, adding whole milk powder with the concentration of 10-12%, saccharose with the concentration of 6-8% and compound stabilizer with the concentration of 0.1-0.3% into filter liquor, inoculating directed vat set yogurt starter according to the inoculum size of 1.0*107-9.9*107CFU / mL (colony-forming unit / mL), and fermenting for 4-6h at the temperature of 40-43 DEG C. The solidification-type red yeast rice yoghourt is uniform in color and luster, unique in taste, cheap in raw material, simple in formula and preparation process and suitable for market promotion.

The invention belongs to the field of biological engineering and relates to a strain, in particular to a stenotrophomonas maltophilia and an application thereof. The stenotrophomonas maltophilia is preserved in the general microbiological center of Chinese microorganism preservation management committee on Mar. 20th, 2017 with the preservation number of CGMCC No. 13905. The stenotrophomonas maltophilia is used for degrading 2,7,11-westpac triene-4,6-diol and is applied in fermentation of a reconstituted-tobacco concentrate. During aging of tobacco leaves, the stenotrophomonas maltophilia can degrade 2,7,11-westpac triene-4,6-dialcohols into aromatic substances, and tobacco aroma is increased; in application of the reconstituted-tobacco concentrate, taste of reconstituted tobacco can be improved by improving aroma quality after conversion, increasing volume of aroma and reducing stimulation.

The invention discloses a tobacco flavor prepared by taking fructus terminaliae immaturus, dendrobium nobile, tobacco and the like as raw materials and application thereof. The tobacco flavor is prepared through the following steps of: taking the fructus terminaliae immaturus, the dendrobium nobile, radix ophiopogonis, herba menthae, honeysuckle, chrysoidine, fructus momordicae and the tobacco as raw materials, mixing, and then preparing an extractive; adding compound amino acid, xylose, propanediol and water to form a reaction system, regulating a pH value, and then carrying out maillard reaction in a reaction kettle to prepare the tobacco flavor. The tobacco flavor disclosed by the invention achieves more obvious and comprehensive improvement effects on cigarette smoking quality compared with the traditional extractive, and particularly has the advantages of obviously increasing the salivation promoting feeling and the sweet feeling, being rich and harmonious in fragrance and obviously enhanced in integral smoking quality, and playing roles in promoting salivation and moistening dryness, clearing away lung-heat and moistening the throat and relieving the clinical symptoms of chronic pharyngitis.

The invention belongs to the field of essences for tobaccos, and relates to a preparation method of a brittle capsule. The method comprises the following steps: (1) mixing essences and an ester solvent to obtain a core material; (2) mixing a sodium alginate solution with an insoluble divalent metal salt to obtain a wall material of which the kinetic viscosity is 200-2300 cps at 25 DEG C; (3) carrying out coextrusion on the core material and wall material by concentric nozzles to obtain a capsule blank, wherein the core material and wall material are not soluble; and (4) immersing the capsule blank in an acid solution to perform curing, and separating to obtain the primary processed capsule. The invention also relates to a brittle capsule and application thereof. When being applied to tobaccos, the brittle capsule can effectively control the release of volatile components in the essences and improve the problem of poor aroma retentivity. The green tea extract is made into the brittle capsule, thereby endowing the tobaccos with the green tea characteristics, and improving the fragrance quality.

The invention provides a method for improving the content of Maillard reactants in online tobacco shreds and belongs to the technical field of tobacco processing. The method comprises the following steps of: feed liquid preparing, feed liquid applying and tobacco shred drying, wherein feed liquid is prepared in the way that one or a plurality of amino acids or a plurality of carbohydrates are respectively weighed according to the weights which account for 0.2%-0.5% of the weight of the tobacco shreds, are added with an appropriate amount of water, and are gradually heated to 70 DEG C-80 DEG C and mixed to fully dissolve and uniformly mix for standby. The method has the advantages that the tobacco shreds are subjected to more Maillard reactions during the processing process, the content of Maillard reactants in the online tobacco shreds is improved, and multiple purposes of improving the color of the tobacco shreds, increasing the smoke aroma, reducing the irritancy, covering miscellaneous gases, coordinating the aromas, improving the taste and improving the smoke aroma quality, and thus the cigarette quality is improved. The method is carried out on the existing tobacco shredding production line, equipment do not need to be added, the existing shredding technological process is also not changed, and the method can be widely applied to the tobacco shredding technology.

The invention discloses a method for brewing blending mature vinegar by applying an immobilized targeted multi-microorganism strain. The method comprises the following steps of: carrying out co-immobilization treatment on the targeted strains separated out from the yeast for making hard liquor, and then adding the cultured seed mash obtained through the cultivation and fermentation of the co-immobilization strains instead of part of yeast for making hard liquor to the liquid state thick mash alcoholic fermentation stage and solid state alcoholic fermentation process for mature vinegar brewing,wherein the co-immobilization strains are alternated and subjected to enzyme system complementary in the fermentation process and are synergistically fermented in the alcohol fermentation stage and the acetic fermentation stage, so that metabolites are rich in the end of fermentation, and the mature vinegar is sour, soft and palatable and has mellow taste.

The invention discloses a plant perfume low-temperature extraction technology. The technology mainly comprises the following steps: leaching and extracting the aroma component of a plant at a temperature of 5-20 DEG C, and concentrating to obtain the perfume. Since the extraction technology is carried out in a low-temperature condition, the energy consumption of the extraction process is low; and without cooking flavor, the obtained product realizes real restoration of the plant aroma and can be applied to food drinks and cosmetics.

The invention relates to a preparation method of walnut and peanut milk. The preparation method particularly comprises the steps of preparing walnut juice, preparing peanut juice, processing fresh milk and preparing the walnut and peanut milk. In the invention, the prepared walnut and peanut milk diffuses fragrance all around, is good in taste, contains firm and uniform clots, is free from any bubbles, and is full of the fruity fragrance of walnut and peanut. The flavor of lactic acid is fragrant and pure, the fragrance is coordinated, and the taste is fine and smooth. The walnut and peanut milk contains a certain amount of lactobacillus, and achieves the additional function of relieving intestinal disorders. Moreover, the product has the rich fragrance of walnut and peanut as well as the unique flavor of fermented walnut and peanut, and is favourite among people.

The invention discloses a dry red litchi wine and a production method thereof. The production method of the dry red litchi wine comprises the following steps: preprocessing a litchi raw material, crushing, adjusting components, carrying out shelled low-temperature fermentation, extracting the shell haematochrome, transferring to a pot, fining, filtering, and carrying out membrane filtration to obtain the dry red litchi wine. In the production method of the dry red litchi wine, the extracted shell haematochrome is obtained through ultrasonic wave assisted extraction of the shell and is rich in polyphenol substances comprising proanthocyanidins, tannin and the like, so the wine is strongly mellow; and the low-temperature fermentation, the pot transfer, the fining, the filtration and the membrane filtration are carried out, so the made dry red litchi wine has the characteristics of attractive color, clearness, mellow mouthfeel, strong structure sense, harmonious fragrance and abundant nutrition; and the dry red litchi wine has a simple preparation technology and a low cost.

The invention belongs to the technical field of tobacco flavors and particularly relates to a method for preparing a tobacco dendrobium candidum flavor with sorghum liquor as an extraction solvent. On the basis of the two technical improvements that natural extraction raw materials are mixed and sorghum liquor serves as the extraction solvent, the method aims at solving the problem that when tobacco dendrobium candidum flavor products are used in cigarettes, permeability is weakened. Unique wine fragrance is given to the flavor, and the moist and sweet taste is added.

The invention provides a preparation method of a wolfberry reactant for cigarette. The wolfberry reactant for cigarette is prepared by the following steps: freeze-drying wolfberry and then crushing, carrying out low-temperature extraction by adding 40-70% ethanol, filtering an extracting solution and carrying out low-temperature vacuum concentration, and finally carrying out a Maillard reaction. According to the invention, wolfberry can be extracted and concentrated at low temperature so as to maintain the original flavor of the extract to the maximum, and through the maillard reaction, aroma and fragrance of the extract are further enriched and smoke panel test effect of the extract in the cigarette is improved. In comparison with a common wolfberry extract, the prepared reactant has good compatibility with smoke, has rich fragrance, increases sweet taste, and can be applied to cigarette so as to increase sweet aroma, refine and soften smoke and reduce stimulation.

The invention discloses a preparation method of a cigarette filter tip comprising a natural Chinese herbal medicine antibacterial agent. The cigarette filter tip comprises the natural Chinese herbal medicine antibacterial agent, wherein the weight of the natural Chinese herbal medicine antibacterial agent is 0.004-0.01 percent of that of the cigarette filter tip. The natural Chinese herbal medicine antibacterial agent comprises, by weight, 0.5-1 part of eucalyptus oil, 2-3 parts of lavender oil, 1.2-1.5 parts of mastic oil, 80-120 parts of licorice tincture, 1.2-1.8 parts of jasmine essential oil, 1.5-2 parts of lemon oil, 0.2-0.5 part of spearmint oil, 20-25 parts of mint oil, and 845-905 parts of edible alcohol. The natural Chinese herbal medicine antibacterial agent used in the cigarette filter tip has the broad-spectrum antibacterial effect, can protect the mouth cavity and the throat mucous membrane and reduces stimulation on the throat by the cigarette. During appreciation smoking of the cigarette, the taste is fresh, the fragrance is coordinated and comfortable, and the process of a manufacturing method is simple.

The invention relates to the field of tobacco and essence, in particular to a microcapsule containing an extract of fine manipulation tea, as well as a preparation method and purpose of the microcapsule. The invention further relates to a filter rod containing the microcapsule, and a tobacco product containing the microcapsule, such as cigarettes and chewing tobacco. The invention further relates to the purpose of the extract containing the fine manipulation tea for preparing the microcapsule, for example, the microcapsule is used for preparing the tobacco product.

The invention relates to a method for preparing salvia miltiorrhiza extract microcapsules, which comprises the following steps: dissolving 2.5 to 7.5 grams of salvia miltiorrhiza extract in 10 to 15 milliliters of 95-percet ethanol, and fully stirring to obtain core material solution for later use; and weighing wall material solution in an amount which is 1 to 2 times that of the weight of the core material solution, slowly adding the core material solution into the wall material solution, uniformly stirring, dispersing at 35 to 45 DEG C at a speed of 10,000 to 15,000r / min for 6 to 10 minutes, operating at intervals, stirring at a speed of 1,000 to 2,000r / min at 35 to 45 DEG C for 30 to 40 minutes, and spray drying to obtain the salvia miltiorrhiza extract microcapsules. The microcapsules, when used in cigarette products, can reduce free radical and nuclei aromatic content in the smoke of cigarettes to reduce the damage of smoking to health; the microcapsules have certain health-care effect; meanwhile, the microcapsules have certain fragrance increasing effect, the fragrance of the microcapsules is coordinated with the fragrance of the cigarettes, and the microcapsules do not affect the quality of the cigarettes.

The invention discloses a method for increasing bulk of reconstituted tobaccos and aroma components of the reconstituted tobaccos through a paper-making method. The method comprises the steps that firstly, the raw materials processed by an expansion process are crushed or granulated into expansion particles; extraction and solid-liquid separation are carried out on the raw materials of the tobaccos, and the solid part is prepared into tobacco pulp according to a pulping process; the expansion particles are added into a mixture of the tobacco pulp and cellulose fiber at specific sites to be manufactured and prepared into a paper base; the paper base continues to complete coating, drying and laminating according to a conventional process of the reconstituted tobaccos, and a finished reconstituted tobacco product is obtained. The weight ratio of the tobacco pulp to cellulose fiber to expansion particles is 55-88:10-25:2-20, the specific raw materials are mainly derived from the tobaccos and contain all the commonly used raw materials for tobacco processing and recycled wastes, and a part of plant tissue treated through the expansion process can also be used. Through processing production of the method, the bulk of finished reconstituted tobacco substrates can be effectively improved, the aroma components are also improved, and it is ultimately achieved that the quality of the reconstituted tobaccos is improved.