208results about How to "Aroma harmony" patented technology

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 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 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 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 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 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.