3162results about How to "Increase aroma" patented technology

A beverage dispenser and method of operation, in which incoming water for beverage preparation is heated by a liquid-to-liquid heat exchanger. The heated water may be mixed with cold water using controlled valves, to generate a selected temperature stream. This controlled-temperature stream may be mixed with beverage concentrate or sprayed over coffee grounds to brew fresh coffee.

The invention discloses a method for preparing tobacco sheets and an application of the method. In the method, enzymolysis is implemented when the tobacco stalk and the tobacco powder are soaked, solid-liquid separation is implemented after extraction, the solids are made into fiber sheet substrates, liquid is made into concentrated solution by alcohol precipitation and concentration, the concentrated solution is made into coating liquid by maillard reaction and coated on the fiber sheet substrates, and the fiber sheet substrates are dried and cut into tobacco sheets. In the invention, the macromolecular compounds that influence the quality of the tobacco sheets are sufficiently degraded by enzymolysis, the content of the impure taste in the tobacco sheets is decreased, the internal quality of the tobacco sheets is improved, and better aroma is obtained by the technical solution that produces prospective aroma by the maillard reaction to provide a rich aroma for the tobacco sheets so as to obtain tobacco sheet products fitting different types of cigarette products and having better internal quality. The tobacco sheets prepared by the method have excellent compatibility and harmonywith the conventional raw materials of the cigarettes, and have the advantages of good cigarette taste, various and rich aromas and less impure taste.

The invention discloses electronic cigarette liquid capable of effectively improving sensory quality of an electronic cigarette, and the electronic cigarette liquid is prepared by uniformly mixing 5 to 10 percent of extract of red-flower Dajinyuan tobacco leaves produced in Yunnan province, 5 to 9 percent of essence for cigarettes, 1 to 5 percent of spice for the cigarettes, 5 to 15 percent of deionized water, 10 to 20 percent of glycerol and balance of propylene glycol. The electronic cigarette liquid is used for atomizing the electronic cigarette, no tar and carbon oxide (CO) is produced, harm on consumers can be greatly reduced, and no harm of second-hand smoking is produced through the application of the product; the extract of the red-flower Dajinyuan tobacco leaves not only provide nicotine, but also provide abundant tobacco characteristic fragrant substances, so that the sensory quality of the electronic cigarette is closer to that of the traditional cigarette; and due to the adoption of the essence and the spice for the cigarette, the fragrance quality and the fragrance quantity of the electronic cigarette can be enhanced, and the satisfactory of the consumers can be improved.

The invention discloses a water capsule for a three-layer cigarette and a preparation method of the water capsule. Water-soluble essence serves as an inner layer in the capsule, water serving as a solvent dilutes the essence, a middle layer is a sodium alginate complex to wrap the water and the essence, and a third layer is a waxy material to prevent the water from permeating in the capsule. An additive can endow the cigarette with special fragrance and taste or can lower content of harmful chemical components in smoke of the cigarette. The preparation method is simple and easy to implement in process, simple in equipment, capable of being directly used for cigarette processing and convenient for popularization and application. Used raw materials are extensive in source and low in cost.

The invention provides a technique for preparing tobacco sheets and the tobacco sheets. The technique comprises the following steps: soaking tobacco materials in water to obtain extract liquid and a water-insoluble solid; carry out enzymatic hydrolysis on the extract liquid by pectinase and / or protease so as to obtain a first water-soluble extract; degrading the protein in the water-insoluble solid by the protease so as to obtain an enzyme-hydrolyzed water-insoluble solid and a second water-soluble extract; placing the enzyme-hydrolyzed water-insoluble solid in acidic alcohol solution so as to acid-degrade lignose, then preparing the separated solid into tobacco sheet bases; and carrying out vacuum concentration on the first and the second water-soluble extracts and applying the first and the second water-soluble extracts to the tobacco sheet bases to prepare the tobacco sheets. The technique can effectively reduce the content of water-soluble pectin and water-insoluble protease, and reduce the unique lignin flavor in the tobacco sheets by the chemical degradation of the lignose.

A pouring insert is provided for insertion into a container outlet, for example a bottleneck, for aerating liquids pored from the container. This is achieved by a combination of a hollow, tapering jacket with a hollow pipe axially disposed within it. The jacket features a plurality of elongated slots penetrating the jacket and allowing for liquid / air flow therethrough. The invention furthermore relates to a bottle pourer having a spout and the pouring insert described herein. The invention also relates to the use of the pouring insert and of the bottle pourer for aerating wine. Finally, the present invention relates to a method of manufacturing the pouring insert by injection moulding.

The invention discloses an independent tobacco cutting process and independent tobacco cutting equipment based on paper making method regenerated tobacco leaf processing characteristics. The process comprises the following process steps: opening a box, shoving tobacco leaves, loosening, regaining moisture, cutting, drying and mixing. The equipment comprises a box opening machine, a tobacco leaf shoving machine, a high-frequency-vibrating loosening machine, a moisture regaining machine, a cutting machine and a roller cut tobacco drying machine, wherein the mechanisms can be arranged and can operate alone or in combination through the connection by a material conveying and feeding mechanism. The process and the equipment can cut the boxed regenerated tobacco leaves independently according to the processing characteristics of the boxed regenerated tobacco leaves, thereby improving the effective utilization rate of the paper making method regenerated tobacco leaves, effectively retaining fragrance, improving visual quality, and making the prepared regenerated cut tobacco uniform in length and good in looseness so that the cut tobacco can be blended with other cut tobacco uniformly. The process and the equipment have high adaptability; meanwhile, according to the change in the form of supplied materials, 'three-step method' tobacco cutting adopted in the prior art is changed into one-step cutting with the same effect, the production efficiency is improved and the production cost is lowered.

The invention provides a method for improving the quality of cut stems. The method comprises the following steps that (1) tobacco stems are washed and degraded; (2) moisture regain is conducted on the tobacco stems and the tobacco stems are stored; (3) the tobacco stems are expanded and pressed; (4) stem pieces are degraded and stored; (5) material adding is conducted on the stem pieces; (6) the stem pieces are dried; (7) the dried stem pieces are stored; (8) moisture regain is conducted on the dried stem pieces and the dried stem pieces are expanded and pressed; (9) the stem pieces are cut into shreds and materials are added; (10) the cut stems are expanded and dried. Cigarettes with the cut stems prepared through the method are clear in fragrance characteristic, the fragrance quality is good, the smoke state is improved, the fine and smooth performance is improved, the harmony is better, miscellaneous gases are reduced, the dry sensation is reduced, and taste is more comfortable.

The invention provides a method for improving the quality of expanded cut rolled stem of tobacco by microbial enzyme. The procedures are as follows:1) Preparation of bio-enzyme: (1) Aspergillus niger is activated and cultured by potato cane sugar culture medium and is then transferred into sterilized seed culture medium, and shake cultivation is carried out at the temperature of 28 DEG C for 24 hours with 250r / min<-1>; seed liquid with 10% of inoculation amount is transferred into a sterilized 500ml shake flask (containing 100ml culture liquid for enzyme), and the seed liquid carries out incubation for culturing at the temperature of 25 DEG C for 96 hours and then zymotic liquid is obtained. (2) Extraction of lignin degradation complex enzyme: After being filtered by filter paper, the zymotic liquid is centrifugally separated at the low speed of 1500rpm. The supernatant carries out fractional salting out by (NH4)2SO4 till the saturation is 0.7 to obtain crude enzyme liquid, after the crude enzyme liquid carries out ultrafiltration dialysis, the lignin degradation complex enzyme is obtained. Activities of enzyme components: 350U / L of Lip, 11U / L of MnP and 5.6U / L of Lac; 2) Improvement of the quality of expanded cut rolled stem of tobacco: The expanded cut rolled stem for cigarette is weighed and sprayed evenly by lignin degradation complex enzyme liquid containing 0.2-0.4% of expanded cut rolled stem after being diluted by distilled water at the temperature of 27 DEG C-29 DEG C. The expanded cut rolled stem of tobacco is placed in a sealed container for enzymolysis for 95-97 hours and dried naturally till the moisture content is 12.5%-15%. The result by subjective analysis suggests that the complex enzyme preparation can effectively decrease the lignin content of the expanded cut rolled stem, promote the transformation of aroma matter and improve aroma quality and taste.

The invention relates to a method for manufacturing high-freshness oolong tea by using Anji white tea, which effectively develops a new purpose of the Anji white tea, can improve the using value of the Anji white tea by a large extent and further improve the economic benefits of tea growers. The high-freshness oolong tea is manufactured by method comprises the following steps of: adopting summer / autumn Anji white tea which is quitted to pick before as a raw material and comprising the following steps of: spreading for cooling, withering, rotating, fixing, kneading and modeling, drying in sufficient fire, packaging, and the like. The method greatly improves the effective utilization ratio of the Anji white tea and increases the output value of the Anji white; and the high-freshness oolong tea manufactured by utilizing the Anji white tea has high fragrance, fresh taste and high economic values as the amino acid content thereof is 2 to 3 times of the common tea, and further improves the economic benefits of tea producers.

The invention relates to a method for promoting formation of heartwood of an aquilaria sinensis tree. The method is characterized in that after manual formation of the heartwood and before agilawood is harvested, on one or more places on a harvested trunk or branch, and phloem sieve tube channels or myeloid tissues are partially cut off or completely cut off by using any two or more methods. The method has the advantages of being capable of remarkably improving the quality of the agilawood and providing a relatively effective path for utilization and development of aquilaria sinensis tree resources.

The invention relates to essence, in particular to flavoring essence used for tobacco. The flavoring essence is formed by mixing the following raw material components in percentage by weight: 1 to 3 percent of 10 percent vanillin, 2 to 4 percent of 10 percent damascenone, 2 to 4 percent of 10 percent ethyl maltol, 5 to 8 percent of stachyurus extract, 2 to 4 percent of Peru concrete, 1 to 3 percent of five-flavor ketone, 0.5 to 2 percent of 10 percent furaneol, 1 to 3 percent of 10 percent oak chip extract, 0.5 to 2 percent of 10 percent cassia leaf oil, 0.5 to 2 percent of elecampane extract, 1 to 3 percent of 10 percent clove bud oil, 2 to 4 percent of Xianning orange osmanthus extract, 1 to 3 percent of 1 percent valerian oil, 1.5 to 3 percent of trigonella tincture, 0.5 to 2 percent of 10 percent geranium oil, 15 to 20 percent of white hyacinth bean tincture, 1 to 3 percent of 10 percent acetic ether, 5 to 8 percent of lonicera confusa extract, 1 to 3 percent of ribes burejeuse extract, 8 to 51.5 percent of 70 percent ethanol, and 1 to 3 percent of daidzein. The flavoring essence used for the tobacco overcomes the defects that the prior cigarette has burr feeling at the throat and astringent feeling at the oral cavity, and has quite obvious effect of improving the comfort of the cigarette.

The invention discloses a novel processing method for green tea. The method comprises the following steps: picking fresh leaves; spreading; sunning; dewatering; cooling by spreading; rolling; pre-drying for shaping; cooling by spreading; re-drying; cooling by spreading; and refining. According to the finished green tea prepared by the method, the bitter taste in the tea leaves are reduced, the freshness, the aroma and the refreshingness of the tea leaves are enhanced, ester catechins in the tea leaves are reduced, and the content of effective ingredients such as amino acids, soluble polysaccharides and caffeine in the tea leaves is increased.

The invention discloses a barbecue essence, which is prepared from the following raw materials: ethyl maltol, 4-hydroxyl-2,5-dimethyl-3(2H)-furanone, 2,5-dimethyl-2,5-diyhydroxyl-1,4-dithiacyclo-hexane, methyl cyclopentenotone, 2-acetylpyrazine, 2-methyl tetrahydrofuran-3-mercaptan, bis(2-methyl-3-furyl) disulfide, propyl2-methyl-3-furyl disulfide, 4-methyl-5- hydroxyethyl-thiazole, 2-methylpyrazine, 2,3,5-trimethylpyrazine, 3-methylmercaptopropionaldehyde, difurfuryl disulfide, 4-methyl-4-furfurylthio-2-pentanone, 2,4,5-trimethylthiazole, 2,4,6-triisobutyl-1,3,5-dithiazine, beta-phenylethylmercaptan, 1,6-ethanthiol, 2-pentylthiophene, furfuryl mercaptan, 4,5-dimethyl-2-isobutyl-3-thiazoline, guaiacol, delta-dodecalactone, 2,4-decadienealdehyde, trans,trans-2,4- nonadienal, anisic aldehyde, butanoic acid, acetic acid, black pepper essential oil ginger essential oil, clove oil, cassia oil and an oil-soluble solvent. The invention also discloses a barbecue essence production process.

[Problems] The present invention provides a filter containing built-in capsule in which a tobacco flavor enhancing liquid that can enhance flavor aspects such as taste, aroma, and richness is encapsulated, along with a cigarette and cigarette substitute comprising this filter.[Resolution means] The cigarette in which filter containing built-in capsule 1 according to the present invention is incorporated includes cut leaf 2, rolling paper 3, filter 4, and tip paper 5, with easily breakable capsule 6 incorporated in filter 4, and tobacco flavor enhancing liquid 8 including natural cacao extract encapsulated in film 7. When smoking, by pinching the filter part to crush capsule 6, film 7 bursts, causing tobacco flavor enhancing liquid 8 to ooze into filter 4 and enabling enhancement of the taste, aroma, richness, etc. specific to tobacco.

The invention discloses a method for preparing an additive capable of adding an oolong tea scent to cured tobaccos, a spice and the use of the spice in the cured tobaccos. The preparation method comprises the following steps: weighing100 grams of oolong tea leaves according to a ratio of 0.5-1.5:1.5-4:0.2-8, grinding the oolong tea leaves into powder, and placing the powder an extracting device; setting a temperature of between 20 and 60 DEG C and a pressure of between 10 and 20MPa, adding 400 to 1,000 milliliters of a mixed solvent of ethanol, acetone and water into the extracting device and carrying out 2 to 5 times of static extraction for 3 to 10 minutes each time; and collecting an extract, evaporating the extract to between 100 and 200 milliliters, adding 30 to 80 milliliters of acetone into the extract, standing the mixture at 0 DEGC for 10 to 60 minutes, centrifuging the mixture to remove sediments, taking upper clean liquid, evaporating the upper clean liquid to paste, dissolving the obtained paste with 80 to 150 milliliters of a mixture of propanediol, alcohol and distilled water, adding 0.01 to 0.2 gram of ascorbic acid, 0.01 to 0.1 gram of menthol, 1 to 10 grams of honey into the solution, uniformly mixing the solution and obtaining the additive for oolong tobaccos. The tobaccos made with the additive has the advantages of low tar content, unique and long lasting scent, comfort tea scent and uniform taste.

A process for the preparation of white and brown sugar from raw diffuser beet juice. The juice is purified by membrane filtration at 70-95° C. on a filter having a molecular weight cut-off between 2,000 and 500,000 Dalton and evaporated to a dry matter content of between 60 and 80% by weight under vacuum to a thick juice. A conventional multi-step evaporative crystallisation of the thick juice gives crops of white and brown sugar crystals. The brown sugar obtained have valuable organoleptic properties.

The invention discloses application of dipropylene glycol in preparation of electronic cigarettes, and discloses electronic cigarette liquid prepared when dipropylene glycol is applied. The electronic cigarette liquid is prepared from, by mass, 1% to 8% of Yunnan tobacco extracts, 1% to 5% of tobacco flavor, 0.5% to 3% of tobacco essence, 1% to 5% of edible essence, 0.8% to 2% of natural nicotine, 0.5% to 5% of natural phytoextraction essence, 30% to 95% of dipropylene glycol, and the balance one or more of propylene glycol, glycerol, alcohol, sorbitol and distilled water, wherein the natural phytoextraction essence is abstracts obtained by mixing cloves, sweet greasy osmanthus, flos farfarae, campsis grandiflora and campsis grandiflora according to the mass ratio of (2-4):(1-2):(1-2):(1-2):(1-2), and conducting supercritical CO2 extraction. The invention further discloses a preparation method of the electronic cigarette liquid. The electronic cigarette liquid contains Chinese flue-cured tobacco extracts, the tobacco flavor and the tobacco essence, and is closer to a traditional Chinese flue-cured tobacco type cigarette in terms of the flavor and the taste, and the smoking satisfaction is improved.

The invention provides a preparation method of an instant black tea, which relates to a processing process of the instant black tea. The method comprises the steps of raw dark green tea or golden camellia raw material preparation, extraction, filtering, enzyme auxiliary extraction, concentration, sterilization, drying, granulation and packaging; the method is characterized in that the enzyme auxiliary extraction is carried out after the filtering step, a complex enzyme formed by at least two monomer enzymes is added according to 0.5-0.8% of the weight of the tea so as to carry out enzyme auxiliary extraction on the tea, the mass percentage concentration of the enzyme is controlled at 0.3-0.9%, the enzyme auxiliary extraction time is controlled at 20-70 min, and the enzyme auxiliary extraction temperature is controlled at 40-60 DEG C. The preparation method of the instant black tea, provided by the invention, has the advantages as follows: high extraction rate is achieved; original flavor and taste of the black tea are kept, improved and enhanced; a problem of cream-down in a product manufactured by the traditional technology is solved; the generation of in an instant black tea powder is avoided; a basis is laid for the development of an instant tea functional product; as a large quantity of eurotium cristatum are contained, the product has a greater function of lowering lipid, losing weight and reducing blood sugar; and simple technical process and low production cost are achieved.

The invention relates to a black tea preparing method and particularly relates to a method for preparing congou black tea from anji white tea. The method sequentially comprises the following steps: picking based on a one-bud and one-leaf standard; withering; rolling; fermenting: arranging the rolled leaves to be fermented into a bamboo basket, controlling the leaf stacking thickness to be 8-10cm, uniformly spreading, and layering the leaves on a fermentation rack; fermenting by using a tea fermenting machine, controlling the air temperature at 35-40 DEG C, keeping the leaf temperature 30-32 DEG C, the relative humidity over 95% and sufficient oxygen supply, recording the fermentation time beginning from the rolling time, and controlling the fermentation time to be 5.5-6.0h. At the later period of fermentation, the temperature of a fermentation chamber is lowered and is controlled at 30-35 DEG C, so that the excessive fermentation is avoided; the moderate fermentation is carried out, and the fermented leaves are removed from the fermentation chamber, subjected to heat radiation, cooled and dried. By using the method, the anji white tea can be prepared into the congou black tea which is dark in luster, compact in strip, sweet and durable in fragrance, red bright in liquor color as well as pure, mild and fresh in taste.

The invention provides a processing method of a bending and scented green tea. The finished tea is obtained by the steps of: specific green spreading treatment of fresh leaves, roll / microwave combined green removing, humidifying and kneading, prebaking treatment, two times of frying in a small pan, one time of frying in a large pan, infrared drying, infrared fragrance extraction and the like. In the processing method, organic integration is carried out on the existing processing equipment and the process technique and the like, a special temperature-control and humidity-control device is arranged during green spreading of the fresh leaves, the defects of heavy bitter of tea soup and easily entrained slow fire of fragrance and the like in the existing processing technology are overcome by sectional and fine processing, and the purpose of improving the internal flavors such as fragrance and taste and the like of the bending and scented green tea is achieved. As for the processed product, the appearance is compact, the color is green, the fragrance is lasting, and the taste is thick, fresh and cool.

The invention provides a processing process of a thin cigarette. The processing process comprises the steps of tobacco flake loosening and moisture regaining, leave selection and stem removal, multi-stage screening and selective cutting, sieving and shredding, shredded tobacco temperature rise and humidity increase, shredded tobacco charging, storage and fermentation, shredded tobacco primary drying, shredded tobacco secondary drying, shredded tobacco purification, shredded tobacco perfuming and storage, and rolling, wherein the above-mentioned shredded tobacco in each step is not the same one, but the product obtained in the last step. The processing process has the following advantages that by using the processing process, the tobacco flake extension rate is high; the moisture content is uniform; fragments are small; the waste quantity of a cigarette making machine is controlled to be (25 to 35) percent; the stem removal rate is controlled to be 1.5 percent; the smoking resistance is controlled to be (1150 to 1200) Pa; the cigarette circumference is (17 to 19)mm; and the effects that the cigarettes are full, hollow ends do not exist, uniformity is realized, and no joint exists are achieved.

The invention discloses ginger congou black tea and preparation method thereof. The ginger congou black tea is prepared from the following raw materials in part by weight: 20 parts of fresh tea leaves and 1 part of fresh ginger; and after the raw materials are mixed uniformly in a ratio, the ginger congou black tea is prepared by two times of fermentation according to a making technology of blacktea. The ginger congou black tea produced by combination of the fresh tea leaves and the fresh ginger and two times of artificial fermentation keeps excellent quality of the conventional congou blacktea, and is also rich in natural ginger essence. The production technology is simple and strong in operability; the produced black tea is moderate in price and suitable for industrialized production;and the obtained ginger congou black tea is cool and smooth in mouthfeel, has the flavor of ginger, is natural in taste which is not owned in the conventional tea, and has a definite health-care effect.

The present invention is directed to a technique of producing an ultra-concentrated liquid coffee that is shelf-stable at ambient temperature without the need for refrigeration or freezing. This invention further relates to a process for manufacturing ultra-concentrated stabilized liquid coffee with enhanced freshness, aroma and flavor retention without acidity or bitterness.

The invention discloses a preparation method and application of a tobacco endogenous spice of Boshan aromatic tobacco. According to the preparation method, the crushed Boshan aromatic tobacco is placed in an extra-high pressure extracting tank for extra-high pressure extraction and then is subjected to column separation by using macroporous resin, and finally, the tobacco endogenous spice of the Boshan aromatic tobacco is obtained. The spice is clear in appearance, and thus the spice is more suitable for being added in cigarettes to bring remarkable effect of improving the quality of cigarettes. The preparation method disclosed by the invention is simple and practical, convenient for operation and lower in cost; resin can be repeatedly used; the time is greatly saved; the value of the extracted effective aroma components is high; and tobacco raw materials are utilized more fully.

The invention relates to a preparation method of a natural tobacco aroma enhancer. The preparation method is characterized in that the natural tobacco aroma enhancer is obtained by taking albizia flowers as raw materials, extracting the albizia flowers by virtue of a solvent and concentrating the extract. Smoke irritation can be reduced after the natural tobacco aroma enhancer is added into cigarette cut tobacco, offensive odor can be masked, the aroma quality and amount of smoke can be improved, and cigarette smoke is endowed with elegant faint scent. The novel natural tobacco aroma enhancer prepared by the method has a prominent characteristic that a novel application is provided for albizia flower.

The invention discloses red jujube health-care liquor and a production process thereof. Liquor, red jujubes, grape pips, roses and the like are selected as raw materials, and the red jujube health-care liquor is obtained by heat soaking, low-temperature soaking and repeated treatment of the raw materials. The red jujube health-care liquor is integrated with a plurality of functional raw materials, contains a plurality of effective ingredients such as general flavone, rhodioloside, crude polysaccharides and total saponins, and has multiple health-care efficacies of alleviating fatigue, enhancing immunity, promoting metabolism, promoting blood circulation, removing blood stasis, helping people maintain beauty and keep young, and removing chloasma. The red jujube health-care liquor is crystal and transparent, has unique flavor and health-care efficacy, and is suitable for long-term drinking. The product is clear, glossy, fragrant and pure and mild in taste, sweet and chill, refreshing and soft, and representative, and has a balanced body, long-lasting flavor and unique style. The production method is simple, raw materials used in preparing the red jujube health-care liquor are easy to obtain, and the red jujube health-care liquor is easy for popularization.

The invention relates to a litchi vinegar drink and a preparation method of the litchi vinegar drink. The preparation method comprises the following steps: crushing pulp of fresh litchi fruits after removing fruit shells and seeds, juicing, adding acid and pectinase, standing to improve clarity at low temperature, filtering the supernatant with a cross flow filter and then storing in a freezing tank at low temperature; warming the clear juice to 20-25 DEG C, inoculating wine active dry yeast to perform alcoholic fermentation; adding lactose and inoculating active dry Lactobacillus bulgaricus to perform lactic acid fermentation at 20-25 DEG C, inoculating acetic acid bacteria to perform surface acetic fermentation at 20-25 DEG C, and removing microorganism in fermented mash with a cross flow filter to obtain original litchi vinegar; mixing the original litchi vinegar, clear litchi juice, honey, isomaltooligosaccharide, citric acid, tartaric acid, malic acid and pure water in a certain ratio; clarifying, filtering, deoxidizing, membrane filtering and filling to obtain the litchi vinegar drink. The method of the invention is unique in that the fermentation process employs multiple microbial strains, low temperature and long period, so that the litchi vinegar drink prepared by the method has rich fruity flavor of litchi and strong taste, integrates the nutritional and health care functions, and is a novel nourishing, skin caring and pollution-free green drink.