55results about How to "Guaranteed sensory quality" patented technology

The invention relates to electronic cigarette liquid and a quality detecting method. The raw materials of the electronic cigarette liquid are cigarette industry finished cigarette tobacco supercritical fluid extracting substances, other components are added, even mixing is carried out according to weight percentage, and then the liquid is prepared. According to the formula, the liquid comprises 10%-30% of finished cigarette tobacco extracting substances, 5%-15% of tobacco flavor, 2%-10% of deionized water and 10%-30% of glycerine, and the rest is propylene glycol. A gas chromatography-mass spectrography method is used for analyzing the extracting substances, a chromatographic peak area normalization method is used for determining the relative content of various volatile components, and according to the key chemical components which determine characteristic aroma style and the magnitude of the relative content, the quality of the electronic cigarette liquid is evaluated. According to the electronic cigarette liquid, the cigarette finished cigarette tobacco supercritical fluid extracting substances are used as main components, the aroma and the taste of an electronic cigarette are made similar to the taste and sense judgment of a traditional cigarette to the maximum degree, and the problem that single cigarette regulated cigarette liquid taste is single and is not harmonious is solved. Meanwhile, cigarette liquid flavor component evaluation is objective and accurate through the gas chromatography-mass spectrography method.

The invention provides a method for improving the tobacco shred preparing quality stability. The method specifically includes the steps of material putting, primary moisture regaining, stored leaf preparing, secondary moisture regaining, stored leaf distributing, shredding, moisture controlling, shred drying, mixing, flavoring and storing. The moisture controlling process is added after shredding,so the problems that due to the long process route, the material process water content is greatly influenced by the environment temperature and humidity and the shred drying inlet water content of different batches fluctuates obviously are solved, the incoming material water content of the shred drying process is stabilized, the stability of the water content of different batches of materials entering the shred drying process is ensured, the shred drying machine outlet material water content meets the processing requirement, and therefore the processing intensity and dewatering amount of theshred drying process of different batches are stabilized, and the stability of the sensory quality of shred drying outlet materials is ensured; compared with other methods, the method has the advantages of being small in technological change, small in refitting investment, capable of saving energy and reducing consumption and free of newly constructing or refitting of a factory.

The invention dislcoses a coating preservation method of pseudosciaena crocea. The method includes following steps: (1) pre-treatment; (2) a soaking process; (3) a film-forming process; and (4) a packaging and refrigerating process. In the method, a sodium bicarbonate solution with a mass percentage concentration being 0.5-1% is employed for washing the pseudosciaena crocea, a composite film-forming preservative agent is developed on the basis of biochemical characteristics of the pseudosciaena crocea and an air-drying film-forming operation is carried out through cold air. The coating preservation method in operation process, is less in equipment investment, is environmentally-protective and safe, is suitable for industrialized production and can greatly prolong a preserving time of the pseudosciaena crocea on the premise of ensuring an edible quality and a sensory quality of the pseudosciaena crocea. The method is significant in preserving effect and is high in film-forming efficiency.

The invention provides a method for improving the tobacco shred making quality of reconstituted tobacco. The method comprises the specific steps of putting, manual fragmentation, super-return loosening, tobacco moistening and feeding, tobacco storage, shredding, moisture regulation and control, drying and tobacco shred storage. The process of moisture regulation and control is added, and the problems are solved that the technological path is long, the reconstituted tobacco has special moisture absorption performance, the water content in the material process is excessively influenced by the temperature and humanity of the environment, and accordingly the water content of batch-to-batch drying inlets is obviously fluctuated; the water content of shredded materials is stable, the stability of batch-to-batch moisture of the materials which enter the drying process is guaranteed, the water content of materials of drying outlets meets the processing requirement, the stability of the processing intensity and dewatering amount in the batch-to-batch tobacco shred drying process is achieved, and the stability of the smoking quality of the reconstituted tobacco shreds of tobacco shred dryingoutlets is guaranteed. Compared with other methods, the method has the advantages that the technological path is less changed, the reconstitution investment is low, the energy is saved, the consumption is lowered, and meanwhile workshops do not need to be newly built or rebuilt.

The invention relates to a method for preserving small yellow croaker by combining partial freezing and composite preservative. The method comprises the following steps of washing the fresh small yellow croaker by ice water, soaking into a neutral electrolyzed water with temperature of 0 to 4 DEG C for 5-10min, and draining off for use; soaking the small yellow croaker into the composite preservative for 5-10min, fetching out, draining off, and putting into a package bag; putting the small yellow croaker into a freezer with temperature of -18 to -20 DEG C, precooling, lowering the temperature for 3-5min, putting into a programmable type constant-temperature and constant-humidity box, and storing under partial freezing conditions. The method has the advantages that the product stored by the partial freezing method can guarantee the integrity of product cells, and maintain the original luster, freshness and flavor; the edible safety of each component of the composite preservative is high; by utilizing the synergistic function of the components, the preserving property is good; at the premises of guaranteeing the edible quality and the sensing quality of the small yellow croaker, the shelf life is greatly prolonged, and the freshness is still maintained after the small yellow croaker is stored for 25 days.

The invention relates to a method for mechanically humidifying and moisturizing warehoused tobacco leaves in a dry and cold season. The method is characterized by comprising the following steps of: 1) constructing a plastic tent sealing system capable of mechanically adjusting and controlling an internal warehouse environment of a tobacco leaf stack in a tobacco warehouse; and 2) after finishing the step 1) of constructing the plastic tent sealing system capable of mechanically adjusting and controlling the internal warehouse environment of the tobacco leaf stack in the tobacco warehouse, setting a temperature and humidity adjusting and controlling combination in the tobacco warehouse at temperature of between 10 and 25 DEG C in the warehouse environment and relative humidity of between 55 and 70%in the tobacco leaf stack in the dry and cold season in which the temperature of the atmosphere environment is lower than 10 DEG C, wherein the step 2) is realized by adopting any one of the following three methods. The method has the characteristic of simplicity and the characteristic that the warehoused tobacco leaves can get through the winter in dry and cold places.

The invention discloses a fruit vegetable juice and a non-thermal preparation method thereof. The method comprises the following steps: 1) carrying out colloid milling, homogenization and degassing on the juice prepared by blanching fruits or vegetables in sequence, carrying out pressure maintaining in atmosphere of carbon dioxide with pressure intensity of 5-6MPa, releasing the pressure to normal pressure after the pressure maintaining, and collecting the obtained semi-finished product; 2) cooling the semi-finished product obtained in the step 1), carrying out pressure maintaining at normal temperature with pressure intensity of 100-300MPa, and releasing the pressure after the pressure maintaining to obtain the fruit and vegetable juice. The method has the advantages of ensuring the safety and nutrition of the good while passivating the endogenous enzyme and killing the microorganism, and being efficient, energy-saving, green and environment-friendly.

The invention discloses a redrying and alcoholizing method for reducing the release amount of NNK. The method comprises the tobacco flake redrying procedure and the tobacco flake alcoholizing procedure. The alcoholizing procedure comprises the step that an alcoholizing agent is added into redried tobacco leaves, wherein the alcoholizing agent is a water solution of a biological agent and the biological agent is one or more of bacillus pumilus, bacillus megaterium, bacillus licheniformis and freeze-dried bacillus amyloliquefaciens powder. In the method, the biological agent is added to serve as the alcoholizing agent, degradation and conversion of the NNK in tobacco leaf raw materials can be effectively improved in the tobacco leaf alcoholizing process, the process of reducing the release amount of the NNK in cigarette smoke is realized in the threshing redrying and alcoholizing stage in advance, the threshing redrying process and the alcoholizing process are organically combined, and the redrying and alcoholizing method for reducing the release amount of the NNK has important theoretical significance and practical application value.

The invention provides an instant-freezing processing method for the North American salicornia, and the instant-freezing processing method includes the following steps that: selecting the material; cutting the tender stem on the top of the plant by a knife; placing the cut tender stem in a cleaner for cleaning; sending the cleaned tender stem to a blanching and scalding sterilizing machine for blanching and scalding; cooling and soaking the product by clean tap water until the taste becomes slightly salty, and then transferring the product to a cold water groove for cooling; filtering the water off through shaking; sending the water-filtered product to a instant freezer for instant freezing; examining the product by a metal detector after the product is packed; and refrigerating. The tender stem of the North American salicornia is desalinized and frozen primarily before being instantly frozen, the water filtering time is increased simultaneously, and the instant-freezing strength is strengthened. By improving the technique, the instantly frozen North American salicornia product can ensure the original nutrition and sensory quality, remove the saline taste of the tender stem of the North American salicornia, and cause the taste to turn slight salty from heavy salty and to be more agreeable.

The invention relates to a linkage mechanism, which comprises an outer support, an inner support fixedly connected to the front end face of a storage box, and two linkage components installed between the outer support and the inner support through a hinge pin, wherein the two linkage components have the same structure and are symmetrically arranged side by side in the left-right direction, and each linkage component comprises a linkage plate, an input gear and a clutch plate in sequence axially in the front-back direction. According to the invention, the two linkage plates which are linked with box covers of the storage box and are linked with each other, and two clutch plates provided with pointer drive pins capable of stretching into L-shaped grooves of the linkage plates are adopted, thus the two box covers are synchronously opened and asynchronously closed through controlling the pointer drive pins to stretch into or move out of the L-shaped grooves, so that the use of degree of freedom of users is greatly enhanced while the sensory quality of the storage box is guaranteed.

The invention discloses a composite film forming preservative for large yellow croakers. The composite film forming preservative consists of the following components in percentage by mass: 0.5 to 1 percent of sodium citrate, 0.3 to 0.5 percent of sodium erythorbate, 1 to 3 percent of vitamin C, 1 to 3 percent of erythritol, 0.1 to 0.3 percent of apple branch polypehnol, 0.1 to 0.3 percent of glucolactone, 3 to 5 percent of EDTA (ethylene diamine tetraacetic acid) disodium, 0.2 to 0.3 percent of chitosan, 1 to 5 percent of nicandra physaloides carbohydrate gum and the balance of water. According to the composite film forming preservative for large yellow croakers, the formula is reasonable and scientific, each component is safe and nontoxic, and the edible safety is high; the components are synergistically promoted, so that the composite film forming preservative has high color protection, preservation and anticorrosive performance, the preservation time of large yellow croakers can be greatly prolonged on the premise of ensuring the edible quality and sensory quality of large yellow croakers, and remarkable preservation effects are achieved. The invention also discloses a preparation method for the composite film forming preservative for large yellow croakers. The preparation method comprises the following steps: (1) preparing apple branch polypehnol; (2) preparing nicandra physaloides carbohydrate gum; (3) performing compounding. The steps of the preparation method are simple, and the preparation method is high in operability and suitable for large-scale production and application.

The invention discloses low-sugar low-fat purple sweet potato stuffing which comprises the following components in parts by weight: 40-80 parts of purple sweet potato fine-meal, 20-50 parts of white granulated sugar, 15-40 parts of groundnut oil, 2-10 parts of maltitol and 2-10 parts of alantin. The invention further discloses a preparation method of the purple sweet potato stuffing. The preparation method can be used for overcoming the defects in the prior art, and lowering the content of sugar and fat in the purple sweet potato stuffing on the premise of ensuring the sensory quality and nutrition of the purple sweet potato stuffing, thus meeting the requirement of people on low-sugar low-fat green health nutritional food. The preparation method further has the characteristics of simple production process, low production cost and the like.

The invention discloses a redrying and mellowing method for reducing the crotonaldehyde release amount. The method includes a tobacco flake redrying process and a mellowing process. The mellowing process includes the step of adding mellowing agents in redried tobacco flakes, wherein the mellowing agents are biological agent aqueous solutions, and biological agents are one type or multiple types of bacillus subtilis, bacillus megatherium, bacillus circulans, bacillus amyloliquefaciens bacillus freeze-dried powder. According to the method, the biological agents are added as the mellowing agents, degradation and conversion of crotonaldehyde in tobacco raw materials can be effectively promoted in the tobacco mellowing process, the process of reducing the crotonaldehyde release amount in cigarette smoke is carried out before the tobacco threshing, redrying and mellowing stages, and the method has important theoretical significance and practical application value by combining the tobacco threshing and redrying process and the mellowing process.

The invention relates to a processing method of dried wolfberry and in particular relates to a desulfurization processing method of dried wolfberry, wherein the method can effectively prevent sulfur dioxide from exceeding the standard and ensure the sensory quality of the dried wolfberry. The desulfurization processing method of dried wolfberry mainly comprises the following processing steps: (1) placing the dried wolfberry into a desulfurizing agent aqueous solution in the weight ratio of 5-15% and carrying out rinsing, wherein the desulfurizing agent aqueous solution is prepared from the following components in weight percentage: 1.5-2.5% of glycerinum, 0.5-1.5% of calcium chloride, 0.1-0.2% of ascorbic acid and the balance of water; by adding citric acid to adjust the PH value of the rinsing solution to be 2-2.2, the temperature of the desulfurizing agent aqueous solution is 20-25 DEG C and the rinsing time is 1-2min; and (2) drying with hot air. The method can effectively improve the desulfurization degree, the sensory quality of the dried wolfberry can be ensured while desulfurization is carried out, the flexibility of the fruit is improved and the breakage rate of the fruit is low.

The invention discloses a redrying and mellowing method reducing benzo [a] pyrene release amount in cigarette smoke. The method comprises the steps of a tobacco flake redrying procedure and a mellowing procedure, wherein the mellowing procedure comprises the steps of adding a mellowing agent into redried tobaccos; the mellowing agent is a biological agent aqueous solution; the biological agent is one or more of bacillus subtilis, bacillus megatherium, bacillus circulans and bacillus amyloliquefaciens freeze-dried powder. According to the method, the biological agent is added as the mellowing agent, and can effectively promote degradation and conversion of benzo [a] pyrene in a tobacco raw material during tobacco mellowing, the reduction of the benzo [a] pyrene release amount in the cigarette smoke is preposed in threshing redrying and mellowing stages, and the method organically combines the threshing redrying and mellowing processes, and has important theoretical significance and a practical application value.

The invention discloses a sterilizing and fresh keeping method for eggs and egg products, through combination of blue light illumination and applying of fresh keeping fluid, and belongs to the technical field of fresh keeping and sterilizing of foods. Through united usage of blue light and the fresh keeping fluid and particularly through the synergistic effects of the blue light and the fresh keeping fluid, a new high-efficient simple convenient method for treating eggs and egg products is established. Through adoption of the method disclosed by the invention, shell pollution bacteria of the eggs and the egg products can be effectively killed, the quality guarantee period of the eggs and the egg products can be prolonged, a harmful chemical reaction is not generated in the eggs and the eggproducts, and moisture loss is reduced.

The invention discloses a redrying and alcoholizing method for reducing the release amount of ammonia. The redrying and alcoholizing method comprises the tobacco sheet redrying procedure and the tobacco sheet alcoholizing procedure. The alcoholizing procedure comprises the step that an alcoholizing agent is added into redried tobacco leaves, wherein the alcoholizing agent is a water solution of a biological agent and the biological agent is one or more of bacillus subtilis, bacillus megaterium, bacillus circulans and freeze-dried bacillus amyloliquefaciens powder. In the method, the biological agent is added to serve as the alcoholizing agent, degradation and conversion of the ammonia in tobacco leaf raw materials can be effectively improved in the tobacco leaf alcoholizing process, the process of reducing the release amount of the ammonia in cigarette smoke is realized in the threshing redrying and alcoholizing stage in advance, the threshing redrying process and the alcoholizing process are organically combined, and the redrying and alcoholizing method for reducing the release amount of the ammonia has important theoretical significance and practical application value.

The invention provides a cellular telephone or other communications device with intelligence to manage speakerphone operation to more nearly approximate normal conversation, even when using a one-way only transmission mode. The microphone path (128) and speaker path (130) may be continuously monitored using dual voice activity detectors (114, 118) to assess the energy and other characteristics of each channel, and switch between one or the other depending on dynamic criteria. In noisy environments, a hangtime may be applied before permitting switching to avoid premature dropouts. Other criteria used to trigger the seizure of the channel may be adjusted, such as to eliminate a lower threshold below which the speaker path (130) switches out automatically.

The invention provides edible oil special for pregnant women. The edible oil is characterized by comprising the following raw material components: peanut kernels with high oleic acid content, sunflower kernels, walnut kernels, olive oil, flaxseed oil, camellia oil and fish oil. The edible oil comprises the following raw material components in parts by weight: 400-500 parts of peanut kernels with high oleic acid content, 150-250 parts of sunflower kernels, 100-200 parts of walnut kernels, 50-80 parts of olive oil, 30-60 parts of flaxseed oil, 20-40 parts of camellia oil and 2-4 parts of fish oil. The invention also provides a preparation method of the edible oil. The edible oil prepared by the preparation method provided by the invention has a light red color, is transparent and contains balanced nutrients. The contents of nutrient substances are as follows: the calorie is 899 kcal / 100g, the content of saturated fatty acid is 13.9-16.8%, the content of oleic acid is 36.5-38.7%, the content of linoleic acid is 34.3-35.8%, and the content of linolenic acid is 6.5-7.1%.

The invention belongs to the technical field of construction of load reducing components on underground garage hollow floors, and discloses a construction method and application of a load reducing component on an underground garage hollow floor. The construction method is characterized in that a box body space and anti-floating point positions are determined through scribing on a formwork; bottombars are bound, cushion blocks are placed and pipelines are pre-buried; spacers are bound and limited; the anti-floating points are arranged by using iron wires; a box body is placed, plate surface reinforcing steel bars are bound and drag hooks are arranged; inspection and approval of concealed work are carried out; a construction access road is arranged in an built mode, a concrete conveying pipe is arranged in an erected mode, and concrete is poured; maintenance and mold stripping are carried out. According to the construction method and application of the load reducing component on the underground garage hollow floor, in the concrete pouring process control, vibration needs to be compact, it is guaranteed that vibration leakage and mortal runout do not occur, and the sensory quality ofa concrete component is guaranteed; and finally, protection of the finished product with an optimized design structure is controlled; and a cast-in-place concrete hollow floor formed by the load-reducing component can save a large amount of steel, the concrete, formwork materials and labor, and the hollow floor is light in self weight and high in bearing capacity.

The invention discloses a royal jelly honey fermented beverage and a making method thereof. The making method comprises the following steps of adding drinking water of 85 DEG C to royal jelly so thatthe royal jelly dissolves, and performing grinding with a colloid mill to obtain a royal jelly stock solution; performing filtration, collecting filtrate, performing heating to 85 DEG C or above, performing further shearing, and adding xanthan gum and beta-cyclodextrine while shearing, so as to obtain a royal jelly colloid solution; heating the honey until a flowing state is obtained, pouring theheated honey to the royal jelly colloid solution, then adding honey fermented stock pulp, and settling the volume so as to obtain a royal jelly honey fermented beverage stock solution; performing heating and boiling over, screwing a cap and performing sealing, performing cooling to room temperature, shaking a bottle up and down for many times, and wiping off surface moisture so as to obtain finished products. The royal jelly honey fermented beverage disclosed by the invention reserves the color and the nutrition of the royal jelly, and is moderate in sour and sweet degree in mouth feel; and besides, a layering phenomenon cannot appear after the royal jelly honey fermented beverage is stored for a long term, and the royal jelly honey fermented beverage is high in stability and long in quality guarantee period.

The invention discloses a preparation method of instant flavored sea cucumbers preserved at normal temperature. The preparation method comprises the steps as follows: cleaning and removal of internalorgans: removing internal organs and mouths of sea cucumbers, and thoroughly cleaning the sea cucumbers; flavoring boiling: boiling the cleaned sea cucumbers with internal organs removed in a flavoring liquid; cooling: cooling the sea cucumbers obtained after flavoring boiling to the room temperature; and drying and dehydration: drying and dehydrating the quickly cooled sea cucumbers. Interactionbetween instant enzyme deactivation, quick chilling and control of drying and dehydrating parameters is realized, the synergistic interaction is realized by screening the type and concentration of a flavoring agent with oxidation resistance, all steps cannot be replaced with one another, instant sea cucumbers are preserved under the normal temperature condition for 6 months or longer, and the seacucumbers have very good sensory quality and texture characteristics.

The invention discloses a method for fermenting edible-medicinal fungi in a mixing manner of indigenous lactic acid bacteria and brewing yeast and a product. The indigenous lactic acid bacteria 4J1 is classified and named as Leuconostoc pseudomesenteroides, which is preserved in China General Microbiological Culture Collection Center on 2nd Dec, 2014, with the preservation number of CGMCC No.10129. The indigenous lactic acid bacteria Culturing liquid and culturing liquid of the brewing yeast are mixed according to a certain proportion to prepare mixed bacterium solution; inoculated edible-medicinal fungi is mixed and fermented, and neutralization reaction on alcohol produced by fermenting the brewing yeast and lactic acid produced by fermenting the indigenous lactic acid bacteria is carried out, so that the acid flavor in the product is reduced, the savoury and mellow flavor of the product is increased, the obtained product tastes deliciously, and the double nutrition and function of the edible-medicinal fungi and probiotics are achieved at the same time.

The invention discloses a threshing and re-drying method capable of lowering the release amount of HCN. The method mainly comprises a threshing air separation procedure and a tobacco leaf re-drying procedure. Hot air leaf moisturizing procedures, namely the primary hot air leaf moisturizing procedure and the secondary hot air leaf moisturizing procedure, are added before the threshing air separation procedure, and the temperature for hot air leaf moisturizing is eighty to one hundred and twenty DEC G. Due to the fact that the hot air leaf moisturizing procedures are added before the threshing air separation procedure, the release amount of HCN in flue gas can be effectively lowered on the premise that the style of cigarettes is maintained.

The invention discloses a method for preserving fermented chillies through a hurdle technology.The method comprises the steps that firstly, a study is performed by taking the vacuum degree as a single hurdle factor; secondly, the adding amount of sodium dehydroacetate, the adding amount of nisin from streptococcus lactis, the pasteurization temperature and the processing time are selected as hurdle factors, a single factor experiment study is performed on the single hurdle factor, on the basis of a single factor experiment, an orthogonal experiment is performed on the hurdle factors influencing fermented chillies preservation by taking the hurdle factors as experimental factors and adopting a L9(3<4>) orthogonal table, and the optimal combination of the interactive effect of the different hurdle factors is determined; lastly, the specific demands for preserving the fermented chillies through the hurdle technology are obtained.According to the method, by adopting the hurdle technology, a product subjected to hurdle factor combination processing not only can inhibit growth of microorganisms in the preserving period and control further fermentation of the product, but also is beneficial for ensuring the organoleptic quality of the chillies; the effect of hurdle factor combination processing is superior to that of an existing all fermented chilli preserving techniques, and the method is suitable for application and popularization.

The invention provides a method for preparing aloe inspissated juice for cryodesiccation, which comprises the steps that: 0.01-0.1 percent of phytic acid and 0.02-0.2 percent of mannite are added to aloe inspissated juice, and the obtained material is freeze dried. By adding mannite, the aloe inspissated juice, during the quick-freezing process, can quickly form regular crystal when becoming solid state, thus preventing the material from bubbling on the surface when dried, quickening the freezing out process, reducing the weight of the material that is not frozen out and raising the yield of the frozen out products. Adding phytic acid can prevent browning of the aloe in late stage of drying and ensures sensory quality of the aloe powder products. The method for preparing alow inspissated juice of the invention has the advantages of low production cost and simple operation, and can be directly used for preparing freeze-dried aloe powder products into batch production.

The invention discloses a threshing and redrying method for reducing the CO release amount. The threshing and redrying method mainly comprises a threshing air separation working procedure and a tobacco redrying working procedure, wherein a hot air leaf moistening working procedure is added before the threshing air separation working procedure, namely the hot air leaf moistening working procedure is executed after a primary moistening working procedure and a secondary moistening working procedure are executed; the temperature in the hot air leaf moistening is 80-120 DEG C. According to the threshing and redrying method, the hot air leaf moistening working procedure is added before the threshing air separation working procedure, therefore, on the premise of keeping the style of cigarettes, the CO release amount in smoke can be effectively reduced.

The invention relates to electronic cigarette liquid and a quality detecting method. The raw materials of the electronic cigarette liquid are cigarette industry finished cigarette tobacco supercritical fluid extracting substances, other components are added, even mixing is carried out according to weight percentage, and then the liquid is prepared. According to the formula, the liquid comprises 10%-30% of finished cigarette tobacco extracting substances, 5%-15% of tobacco flavor, 2%-10% of deionized water and 10%-30% of glycerine, and the rest is propylene glycol. A gas chromatography-mass spectrography method is used for analyzing the extracting substances, a chromatographic peak area normalization method is used for determining the relative content of various volatile components, and according to the key chemical components which determine characteristic aroma style and the magnitude of the relative content, the quality of the electronic cigarette liquid is evaluated. According to the electronic cigarette liquid, the cigarette finished cigarette tobacco supercritical fluid extracting substances are used as main components, the aroma and the taste of an electronic cigarette are made similar to the taste and sense judgment of a traditional cigarette to the maximum degree, and the problem that single cigarette regulated cigarette liquid taste is single and is not harmonious is solved. Meanwhile, cigarette liquid flavor component evaluation is objective and accurate through the gas chromatography-mass spectrography method.