37results about How to "Increase the content of aroma components" patented technology

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 relates to the field of tobacco, in particular to a method for treating cut stems of tobacco leaves. The method comprises the steps of reducing the content of cell wall substances through H2O2 and ammonia, improving the reactivity of the cut stems with an enzyme, further utilizing the compound enzyme for catalytic degradation of proteins, starch, cellulose and other macromolecules, generating an aroma precursor, sugar and amino acids and further generating aroma substances by further decomposition. The adoption of the method for treating the cut stems can improve the filling value by 27.6%, improve the sugar / nicotine ratio by 49.5% and reduce the content of the cell wall substances by 42.3%, and the analysis of main aroma components shows that the total content of the aroma components is improved by 25.7%, wherein the content of Maillard reaction products is improved by 140.5%, and the content of carotenoid degradation products is improved by 115.6%. The sensory evaluation shows that the effects of reducing wood flavor, reducing irritation, increasing aroma quantity and leading the smoke to be coordinated and thicker can be realized after the treatment of the cut stems of the tobacco leaves by using the method, indicating that the method has good application prospect in the tobacco industry.

The invention relates to a liquor high-efficient flavor intensifier, an application thereof in production of white liquor through the solid method or liquor making with uncooked materials through the liquid method, as well as the white liquor or distilled liquor manufactured by utilizing the flavor intensifier. The flavor intensifier is combined by a liquor-making compound enzyme, esterified red koji and aroma-producing active dry yeast according to a certain proportion and applicable to the liquor-making process through the solid method, the semi-solid method and the liquid method, and the using quantity is 0.1-5% of the feeding quantity. By using the flavor intensifier, fermentation total esters of the solid delicate fragrance type Xiaoqu white liquor can achieve 260-270mg / 100ml, and ethyl acetate achieves 150-160mg / 100ml. The high-efficient flavor intensifier has the advantages of small using amount, significant flavor intensification effect, excellent flavor and taste of a liquor body, a wide range of applications and the like.

The invention discloses a method for making papaya liquor, and relates to the technical field of health-care liquor. According to the method, papayas, cereals and rice are fermented to obtain papaya fermented grains, cereal fermented grains and rice fermented grains respectively, and then three-stage distillation is carried out after the papaya fermented grains, the cereal fermented grains and the rice fermented grains are mixed; a method of respective fermentation of the papayas, the cereals and the rice is adopted, in the fermentation process, microorganisms in distiller's yeast take the papayas as raw materials, the papayas are saccharified and decomposed, nutritional components in the papayas are released fully, generated ester and acid substances are relatively large in quantity, the content of alcohol is relatively reduced, the prepared papaya liquor is high in yield, unique in flavor, mellow and sweet in taste, rich in aroma, pure and delicious.

The invention belongs to the technical field of flavors and fragrances, and proposes a preparation method of snowflake pear extract for tobacco, comprising the following steps: A, washing the snowflake pear, peeling and removing the core, cutting into pieces, adding a pretreatment agent, and dehydrating after beating , to obtain snowflake pear pretreatment; said pretreatment agent is formed by mixing ascorbyl palmitate and sorbitol with a mass ratio of 1 to 2:7; B, getting half of the quality snowflake pear pretreatment, The fraction is 60% ethanol leaching, filtering, and concentrating to obtain the first extract; C, taking the other half of the quality of snowflake pear pretreatment, leaching with ethyl propionate, filtering, and concentrating to obtain the second extract; D. Mixing the first extract and the second extract to obtain the snow pear extract for tobacco use. Through the above technical scheme, the problems of low content of flavonoids and low extraction rate in the snowflake pear extract obtained by the extraction method in the prior art are solved.

The invention discloses a fermentation method for increasing flavor components in fermented grains. The method comprises steps of: filling a pits with fermention grains for sealing fermentation, wherein the pit space is divided into N layers comprising, a first layer (1), a second layer,..., an (n-1)th layer and an nth layer (2) from top to bottom; after sealing fermentation of the fermention grains filled in the pit, taking out fermented grains in the first layer (1), the second layer,..., the (n-1)th layer and the nth layer (2) every 30-90 days; using the fermented grains in the nth layer (2) for distillation brewing; then successively filling the fermented grains of the (n-1)th layer,...,the second layer and the first layer (1) into the pit; and finally filling a layer of fresh grains to be fermented for subsequent sealing fermentation. The method provided by the invention can obviously increase the content of flavor components in the fermented grains.

The invention discloses pericarpium citri reticulatae viride extract for cigarettes and an application of the extract. The pericarpium citri reticulatae viride extract for cigarettes takes pericarpium citri reticulatae viride as a raw material and is prepared through solvent extraction and steam distillation. After the obtained pericarpium citri reticulatae viride extract for cigarettes is added into flue-cured type cigarette leaf groups, the extract exerts an important function of improving the quality of the cigarettes, according to sensory evaluation. A preparation method of the pericarpium citri reticulatae viride extract for cigarettes is simple in process. Simple equipment are employed; the cost is low; and the pollution is little. The component analysis indicates that the obtained extract is high in total content of aroma components, and the aroma components are of abundant types. According to the organoleptic evaluation, the obtained extract can effectively improve the smoke quality of the cigarettes.

The invention discloses a tobacco NbFER gene and coded tobacco NbFER functional protein thereof. A tobacco pTRV2-LIC-FERs gene silencing vector is constructed, the vector takes pTRV2-LIC as a skeleton, a segment about 500bp in length is designed in the middle of the NbFER gene and connected into a pTRV2-LIC virus vector, and Ben's tobacco is converted through agrobacterium injection to obtain tobacco with the tobacco NbFER gene silent. Experimental comparison finds that the tobacco NbFER gene can positively adjust the size of tobacco leaves and has an adjusting effect on alcohol, ester and benzene substance, related to aroma, in tobacco, and shows that the NbFER gene has an extremely importance regulating effect in the aspects of tobacco yield and aroma component synthesis.

The invention discloses a layered material steaming and brewing method of baijiu. The baijiu is prepared from the following ingredients in mass fraction: 30 to 35 parts of sorghum, 18 to 22 parts of rice, 15 to 18 parts of glutinous rice, 12 to 15 parts of wheat, 5 to 7 parts of corn and 1 to 3 parts of bran. In a traditional baijiu brewing process, the sorghum, the rice, the glutinous rice, the wheat and the corn are respectively turned and mixed with the bran; then the materials are steamed in a layered mode; the sorghum, the rice, the glutinous rice, the wheat and the corn are steamed in five layers; the material steaming positions are adjusted from top to bottom at every 10 to 15min. Therefore, an effect that steamed degrees of all the material are uniform is achieved, and baijiu yield and fermenting quality are improved.

The invention discloses a preparation method of a tomato extract and application of the tomato extract in cigarette production. The preparation method comprises the following steps: juicing fresh tomatoes, adding honey and amino acids into the fresh juice and then stirring the juice to react to obtain a tomato extract precursor, then adding potassium hydroxide and a catalyst into the precursor, heating the precursor to react to obtain an original extract of the tomato extract, adding ethanol into the original extract to extract, filtering an extracting solution, concentrating the filtrate at a reduced pressure to obtain ethanol concentrate, then adding deionized water into the filtrate to distill and collecting a fraction so as to obtain a fraction I and a residue; adding residual ethyl acetate into the residue for extraction, filtering the extracting solution, concentrating the filtrate at the reduced pressure to obtain ethyl acetate concentrate, then adding deionized water into the concentrate to distill and collecting a fraction so as to obtain a fraction II; and uniformly mixing the fractions I and II to obtain the tomato extract. The tomato extract applied to cigarettes is quite obvious in effect, and can enhance the aroma harmony of the cigarettes, increase the re-sweet feel and sweet feel of smoke, reduce the irritation of the smoke of the cigarettes and effectively improve the comfort level of the cigarettes.