919results about How to "Long lasting fragrance" patented technology

The invention relates to the field of essences, particularly a multifunctional essence slow-release carrier and a preparation method thereof. The multifunctional essence slow-release carrier comprises the following raw materials in percentage by weight: 0.1-25% of essence, 1-35% of high-efficiency embedding material, 30-80% of excipient, 0-1% of adhesive and 0.1-10% of coating agent. The multifunctional essence slow-release carrier is spherical or subsphaeroidal granules. The three embedding techniques of nano emulsification, high-efficiency adsorption and granulation forming-coating are utilized to obtain the essence slow-release carrier granules with adjustable aroma type, adjustable color, adjustable functions, favorable flowability and beautiful appearance. The multifunctional essence slow-release carrier can effectively solve the problems of aroma volatilization and sensitive essence deterioration, prolong the aroma retention time and implement slow and controlled release, and is applicable to the industries of food, daily chemicals, cigarettes, medical health care and the like, thereby prolonging the aroma retention time of the product and prolonging the shelf life.

The invention discloses an aromatic artificial turf fiber, which is prepared by aromatic microcapsule through a blending method or an after-treatment method, wherein the aromatic microcapsule is made from essence and a wall material which is encapsulated on the outer side, and the particle diameter is 1-100 micron. The specific preparation steps are that: 1, the aromatic microcapsule is made through that essence emulsion is coated in the wall material through a monolayer or multilayer wall-building method. 2, The aromatic artificial turf fiber is prepared through the aromatic microcapsule, matrix resin, color master batch or additives are mixed to be extruded and formed, or after the aromatic microcapsule and water are made into finishing agent according to a certain proportion, the finishing agent is adhered on the surface of artificial turf fiber to prepare the aromatic artificial turf fiber through smearing, leaching and pressing. The aromatic artificial turf which is prepared by the invention has the characteristics that the aromatic is uniformly released and is long lasted.

The invention relates to a preparation method of chicken essence. The method comprises the steps of weighing chicken breast and chicken skeleton, adding water, boiling at high temperature, and then, passing through a colloid mill, so as to obtain colloidal chicken juice; hydrolyzing the colloidal chicken juice, then, carrying out enzyme deactivation and filtrating, so as to obtain enzymolysis chicken juice; uniformly mixing the enzymolysis chicken juice, L-cysteine hydrochloride, ribose, L-proline, xylose, dextrose monohydrate, L-glycine, water and chicken oil, and then, adding the mixture into a reaction kettle for Maillard reaction, so as to obtain a chicken juice reactant; uniformly mixing the chicken juice reactant, salt, white granulated sugar, monosodium glutamate, modified starch, maltodextrin, cyclodextrin, water, I+G, chicken oil and chicken flavoring base, then, passing through a colloid mill, filtrating to obtain colloidal chicken cream, emulsifying the colloidal chicken cream, and then, carrying out spray drying on the emulsified colloidal chicken cream through a homogenizer, thereby obtaining the chicken essence. The invention further relates to a product of the preparation method of the chicken essence. Compared with the existing products, the chicken essence prepared by the method has the advantages that the chicken fragrance is unique, the flavor is harmonious, the taste of chicken is strong and full, and the fragrance and the flavor can be of long-term coexistence.

The present invention relates to fowl product and is especially one kind of chicken powder and its production process. The chicken paste is produced with chicken breast, and through high pressure steaming, milling slurry, enzymolysis with proteinase, adding fixings and heat reaction, high pressure homogenizing, spray drying, cooling, sieving and packing. The the chicken powder is rich in taste and may be used as material for chicken bouillon powder, chicken seasoning, biscuit, instant noodles, puffing food, nutritious food and meat product.

The invention relates to a processing method of green tea. The processing method comprises the processing steps of raw material selection, picking, spreading, fixation, spreading, rolling, shaping, baking and the like, wherein the types of selected raw materials are strictly controlled to be Nanjiang #1, Zaobaijian #5 or Fuding Dabai tea; the raw materials are required to be picked in a harmless ecological tea garden at the elevation of 550-650m in sunny days in the middle of March under the temperature of 20-25 DEG C. The processing method is executed by the processing technologies such as high-quality raw material selection and optimized spreading, so that the quality of the green tea is improved.

The invention discloses a production process of sesamol-rich fragrant sesame oil. The production process is characterized by comprising the following steps of: cleaning and removing impurities; soaking and washing; naturally draining and germinating; frying seeds at a high temperature; cooling; grinding into pulp with a stone mill; adding water and stirring; turning oil (shaking oil); skimming oil; and standing and settling to obtain a finished product. The production process has the advantages that the defects of high probability of getting burnt during direct roasting of dry sesame and high probability of producing 3,4-benzopyrene after burning are avoided by soaking the sesame with water, draining and then roasting at the high temperature, the sesame seeds are germinated during washing, soaking and drainage of the sesame, the germinated sesame seeds are roasted at the high temperature and then grease is extracted, the sesamol content in the sesame oil is higher than that of the sesame oil extracted from the ungerminated sesame, sesame pulp has high water absorbing speed and high oil yield speed, the obtained sesame oil has better flavor, the content of vitamin E in the sesame oil extracted from the germinated sesame, which is washed and soaked with water and drained, is higher than that of the sesame oil extracted from the ungerminated sesame, and the oil yield is improved by 1-2 percent compared with that in the prior art.

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 invention relates to an organic oolong black tea leaf processing method, which belongs to the technical field of tea leaf processing. The organic oolong black tea leaf processing method specifically comprises a series of steps of: sunning and cooling green tea leaves, performing fine manipulation on the tea leaves, rocking the tea leaves, withering the tea leaves, rolling the tea leaves, fermenting the tea leaves, drying the tea leaves, storing the tea leaves in a refrigerator, selecting the tea leaves, baking the selected tea leaves, splicing and matching the baked tea leaves and judging the grades of the tea leaves by a tea judger. By layered continuous sunning and fine manipulation mechanical equipment, mechanical processing for sunning and fine manipulation is realized, the efficiency is improved, and the quality of the product is standardized; and a middle-temperature slow-drying automatic conveying technology is designed and developed, so that the fragrance of the tea leaves can be well formed in the final middle-temperature slow drying process, and the taste of the tea leaves is further alcoholized. The tea leaves processed by the method have lasting tender flavor and a fresh and mellow taste, and tea made of the tea leaves has a bright color.

The invention relates to consumer products, including detergents or cleaning agents which comprise capsules that are low in formaldehydes and / or free from formaldehyde, are storage stable and thus prevent a contamination of the detergent or cleaning agent with formaldehyde, comprising microcapsules, the capsule wall of which contains a resin which is obtained by reacting at least one aromatic alcohol or ether or derivative thereof and at least one aldehydic component which comprises at least two c-atoms per molecule, and optionally at least one (meth)acrylate polymer, and builders and / or surfactants. Said detergent or cleaning agents enable, during application, a targeted and durable release of liquid active substances, such as, in particular scents, to the treated objects.

The invention relates to a method for extracting natural rose essential oil from fresh rose, which comprises: pretreating the rose, placing the pretreated rose into flavor-extracting petroleum ether, performing repeated leaching and filtration, removing residue, and obtaining leachate; distilling the flavor-extracting petroleum ether in the leachate, and obtaining an extract; adding the extract into ethanol for dissolution, freezing and filtration, removing undissolved substances, and obtaining an alcohol extract; and concentrating the alcohol extract under vacuum, removing the ethanol, and obtaining the rose essential oil. The essential oil extracted by the method maintains the special flavor of the rose; the method has rich resources of raw materials, fully utilizes the prior resources, and has simple technique and low cost; and the obtained product has unique flavor and long flavor lasting time, and is an ideal additive of food, cosmetics and the like.

The invention discloses an oral cavity atomized liquid with cytosine replacing nicotine and a preparation method of the oral cavity atomized liquid. Each liter of oral cavity atomized liquid comprises, by weight, 0.1-10% of tobacco leaves, 0.3-15% of cocoa extractive, 0.1-0.9% of cytosine, 0.1-0.5% Twain 800 and 75-90% of base agents. The tobacco leaves are weighed, put into an extracting tank, an extracting solution is discharged and filtered to obtain filter liquor, the cocoa extractive, the cytosine and the base agents are added and evenly mixed, and the product is obtained. The method has the advantages that natural aroma components in plants enter the oral cavity atomized liquid with the cytosine replacing the nicotine, the oral cavity atomized liquid is closer to the aroma of cigarettes, smoking feeling of a customer can be catered better, further the aroma-staying time of the natural aroma components in the oral cavity atomized liquid is longer, the aroma of an electronic cigarette liquid is enhanced, the taste of the electronic cigarette liquid is improved, and dependency on the nicotine is reduced.