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

The invention relates to the field of tobacco product processing, and discloses a method of improving fragrance component content of stem extracting solution. The method of the invention comprises the following steps: sterilizing the stem extracting solution, inoculating aroma-producing yeast suspension according to 0.5-1% of inoculation amount after sterilization and fermenting for 12-60 hours at the temperature of 25-50 DEG C, and the yeast amount of the aroma-producing yeast suspension is 2.5 *105-3 *105. The method can obviously improve the performance of extraction and can improve the value of stem in producing tobacco sheets. The experiment found that the fragrance component is improved after the stem extracting solution is fermented by the method in the invention, and compared with the fragrance component which is not subjected to fermentation, the fragrance component amount is increased by 172.13% which is 2.7 times of the original amount after fermentation for 48 hours. In addition, the fermentation stem extracting solution can obviously improve non-volatilisation organic acid content, increase the acid value of the stem extracting solution, promote cigarette taste and increase smoke concentration.

The invention discloses a compound enzyme used for tea enzymolysis and aroma strengthening, and an application thereof, and belongs to the field of tea processing. The invention utilizes papain, beta-dextranase or flavor glycosidase in different combination proportions to compose a compound enzyme preparation. The application of the compound enzyme preparation comprises adopting tea as a raw material; preparing a concentrated solution of tea; adding the compound enzyme preparation to the concentrated solution of tea; and conducting enzymolysis and aroma strengthening. According to the method provided by the invention, compared with blank control tea powder, the tea powder added with the compound enzyme preparation after enzymolysis and aroma strengthening has aroma gross increased a lot with obvious flower aroma.

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 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 two-section black garlic preparation method. In the preparation process, the processing temperature of black garlic does not exceed 70 DEG C, preservatives are not added, preparation cycle is short, special equipment is omitted, any additives are omitted during production, and the preparation method is low in production cost, applicable to industrial production, safe and free from pollution.

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 provides a method for improving the content of aroma components in pineapple fruits. The aroma components comprise methyl 3-methylthiopropionate, ethyl 3-methylthiopropionate and 3-methylthiopropanol. The method comprises the following steps: selecting pineapple fruits with 60-80 percent ripeness; processing the selected pineapple fruits with a solution containing methionine with the concentration of 5-30 mmol / L, sucrose with the concentration of 2.0-5.0 g / L and Twain-80 with the concentration of 20-30 mL / L; and taking out after soaking the pineapple fruits in the solution for 10-12 minutes, and placing under a culture condition of the temperature of 25-30 DEG C for culturing for 24-36 hours. With the utilization of the method, the content of the aroma components in the pineapple fruits can be increased; especially, the content of ethyl 3-methylthiopropionate is increased to 1.5-5 times that of a control group; the content of methyl 3-methylthiopropionate is increased by more than 1 time; 3-methylthiopropanol has no content or quite low content in the control group, but has the content increased by 4-40 times after processing; and moreover, all the components are harmless to human bodies.

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 treatment method for improving the quality of expanded tobacco shreds, and the method comprises the following steps: (1) carrying out thermal extraction treatment on withdrawn tobacco powder to obtain a tobacco powder extracting solution; (2) preparing a tobacco powder culture medium from the tobacco powder extracting solution, and inoculating aroma-enhancing microorganisms to obtain a tobacco powder seed solution; (3) inoculating the tobacco powder seed solution into the tobacco powder extracting solution to obtain a fermented tobacco powder extracting solution; (4)diluting the fermented tobacco powder extracting solution, and uniformly applying the diluted fermented tobacco powder extracting solution to the expanded tobacco shreds to obtain pretreated expandedtobacco shreds; (5) standing the pretreated expanded tobacco shreds to obtain pretreated expanded tobacco shreds; (6) drying the pretreated expanded tobacco shreds to obtain standby expanded tobacco shreds; and (7) balancing the standby expanded tobacco shreds to obtain the optimized expanded tobacco shreds. The fermented tobacco powder extracting solution is added into the expanded tobacco shreds, so that the aroma amount can be effectively increased. In addition, the fermented tobacco powder extracting solution still contains a certain amount of viable bacteria, and continuous fermentation can be achieved after the fermented tobacco powder extracting solution is added into expanded tobacco shreds.

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.