121results about How to "Natural fragrance" patented technology

The invention relates to a desiccated coconut and a sapodilla kernel processing method. A desiccated coconut and sapodilla kernel is prepared from the raw materials of sapodilla kernels, desiccated coconuts, mirabalan powder, malt syrup, white granulated sugar, a nutrient additive, table salt and palm oil through the steps of portioning, removing astringent taste, washing, coating sugar, frying, stirring, cooling and packaging. The desiccated coconut and sapodilla kernel made by the method has natural and pure fragrance and crispy taste, the product has proper greasy sense and high nutritive value and is suitable for all people, and the production equipment is mature, can realize massive production and has wide market prospects.

The invention discloses a half-dry rice noodle and a preparation method thereof. The half-dry rice noodle comprises the following raw materials: rice, a starch mixture, a fresh fruit and vegetable paste mixture and a fruit and vegetable powder mixture and is prepared by the following steps of fermentation and preprocessing of the rice, mixing of all raw materials, twin-screw extrusion forming, aging, re-steaming, washing and cutting oof noodles, measuring and packing, post-sterilization, cooling and the like. The half-dry rice noodle prepared by the invention has the advantages of smooth and bright appearance, strong gluten power, good elasticity, natural flavor, long shelf time, clear finished product soup and the like, the breaking rate is controlled to be lower than 2%, and the loss rate of cooking is controlled to be lower than 4%. According to the half-dry rice noodle and the preparation method thereof, the problem of the existing rice noodle of single nutrition is solved; the ingredients rich in protein and vitamins are added in the formula, so that the product has comprehensive nutrients; in addition, any preservative, brightening agent and thickening agent are not added in the product, so that the product prepared by the preparation method has excellent taste and is nutrient and healthy.

The present invention relates to a vapor heating type cooking apparatus cooking food materials using high pressure vapor as a heat source. A vapor heating type cooking apparatus includes: a vapor supply section generating the high pressure vapor; a vapor supply pipe and a vapor discharge pipe for introducing and discharging the high pressure vapor; a body section including a vapor introduction opening connected to the vapor supply pipe, an interior space having a dual structure so as to circulate the high pressure vapor in the caldron in which food materials are accommodated, a vapor discharge opening provided between the interior space and the vapor discharge pipe; a cooling water supply pipe and a hot water discharge pipe; a lid section including a cooling water introduction opening connected to the cooling water supply pipe, a storage space having a dual structure, in which the cooling water is temporarily stored, and a hot water discharge opening provided between the storage space and the hot water discharge pipe; and a control section for controlling introduction and discharge of the high pressure vapor, the cooling water, and the hot water.

The invention provides a method for preparing tobacco flavor with caprylic capric triglyceride and application of the tobacco flavor to cigarette bead blasting. The preparing method mainly includes the following steps that (1) natural plant raw materials are dried, smashed and sieved to be prepared into solid powder; (2) natural plant solid powder, the caprylic capric triglyceride and a vitamin Eare subjected to heating reflux extraction, rough filtration is carried out with gauze, then filtering is carried out with a microfiltration membrane, impurities and a small quantity of un-dissolved substances are removed, and the tobacco flavor is obtained. The method is simple in technology, easy to control and low in raw material cost; a prepared flavor product has the natural, pure and harmonious fragrance characteristics, the natural feeling is high, the product quality is stable, the tobacco flavor serves as an oil-solubility content and can be directly applied to a cigarette bead blasting core material, the online forming effect of bead blasting is stable, and meanwhile the tobacco flavor has the effect of removing the content of free radicals in cigarette mainstream smoke in the cigarette burning smoking process.

The invention disclose a pine pollen and cyclodextrin composition, a method for preparing the same and application of the same in the preparation of health-care products for resisting fatigue and improving immunity of organisms. The composition consists of extract of wall-broken pine pollen and cyclodextrin, and is characterized in that the mass ratio of the pine pollen or the extract of the pine pollen to the cyclodextrin is 1:0.6-5. The preparation method comprises the following steps of: adding pure water and the cyclodextrin into to the wall-broken pine pollen or the extract of the wall-broken pine pollen in an amount which are two times of that of the wall-broken pine pollen or the extract of the wall-broken pine pollen; uniformly stirring the mixture and grinding the mixture for 0.5 to 3 hours; drying the ground mixture under reduced pressure at a temperature below 50 DEG C; and crushing the mixture and passing the crushed mixture through a sieve to obtain the pine pollen and cyclodextrin composition. The application of the pine pollen and cyclodextrin composition in the preparation of the health-care products for resisting the fatigue and improving the immunity of the organisms has the advantages that: the composition is strong in stability; the preparations have good performance; the stability of active ingredients is obviously improved compared with the wall-broken pine pollen on the market; the products are long in storage time and convenient in transport; and the active ingredients of pine pollen can be absorbed by human bodies.

The invention discloses a hawthorn essence and a preparation method thereof. The hawthorn essence comprises the raw materials by weight percent: 10.0-20.0% of hawthorn extract, 0.3-1.0% of eugenol, 0.05-0.2% of lemon oil, 0.1-0.3% of geraniol, 0.1-0.5% of hexenyl acetate, 1.0-2.0% of 2-methyl butyric acid, 0.1-0.5% of strawberry acid, 0.1-0.3% of acetic acid, 0.5-1.0% of ethyl acetate, 0.5-1.0% of ethyl butyrate, 0.1-0.5% of isoamyl acetate, 0.1-0.3% of trans-2-hexene aldehyde, 0.05-0.2% of furanone and the balance of propylene glycol. The hawthorn essence provided by the invention has natural hawthorn fragrance and taste, is high in natural feel and fresh feel, and is mild and lasting in fragrance.

The invention relates to the technical field of papermaking technologies, and concretely relates to a production technology of all-wood-pulp unbleached ecological environmentally-friendly toilet paper. The technology concretely comprises the following steps: 1, defibering 100% by mass of unbleached wood pulp plates with a waterpower pulper, adding edible yeasts having a weight being 0.1% of the weight of the resulting unbleached wood pulp, and fermenting at 28-30DEG C for 4-6h; 2, beating the fermented pulp with a millstone mill, wherein beating parameters comprise that the beating concentration is 3.8-4.0%, the beating degree is 42-45DEG SR, and the wet weight is 4-5g; and 3, sequentially carrying out operations of wet end shaping, squeezing dehydration, drying, reeling, rewinding and slitting on the beaten pulp to obtain the toilet paper. The technology of the invention has the advantages of simplicity, convenient operation, and no bleaching in the product production process, no addition of any chemical additives; and the toilet paper of the invention has the characteristics of softness, fineness, durability, and radiation of a natural fiber fragrance, and can reach requirements of food level paper for daily life.

The invention discloses a perfume which is characterized by comprises the following raw materials in parts by weight: 2-4 parts of aspic attar, 3-5 parts of rose extract, 10-20 parts of essence, 3-6 parts of citric acid, 5-12 parts of isopropanol, 5-10 parts of distilled water, 1-4 parts of PEG-40 hydrogenated castor oil, 2-5 parts of magane, 3-6 parts of epoxy resin, 4-7 parts of glycerine and 3-6 parts of alcohol. The perfume is simple in formula, nature in fragrance, lower in cost and long in fragrance spread time.

The invention discloses a compound curing seasoning and a preparation method thereof and specifically discloses the compound curing seasoning. The compound curing seasoning comprises a basic curing seasoning component which is composed of white granulated sugar, salt, monosodium glutamate, spice, chilli powder, chicken powder, sodium tripolyphosphate, disodium 5'-ribonucleotide, silicon dioxide and capsanthin. The compound curing seasoning provided by the invention can obviously prolong the shelf life of curing products and can effectively reduce the food safety risk. The chicken cured with the compound curing seasoning disclosed by the invention has soft color and natural flavor, has unique and tender taste after being cooked, has pleasant natural herb flavor and tastes salty and fragrant.

The invention relates to the field of daily chemical products, and in particular relates to Chinese herbal floral water and a preparation method thereof. The Chinese herbal floral water comprises the following raw materials in parts by weight: 1 to 10 parts of litsea cubeba essential oil, 1 to 10 parts of magnolia flower essential oil, 1 to 10 parts of artemisia vulgaris essential oil, 1.5 to 3.0 parts of borneol, 1.0 to 2.0 parts of propylene glycol and tween-80, wherein the ratio of the total weight of the litsea cubeba essential oil, the magnolia flower essential oil, the artemisia vulgaris essential oil and the borneol to the weight of the tween-80 is 1:(5-6.5). The Chinese herbal floral water is prepared by taking the natural herbal essential oils with the functions of expelling mosquitoes, eliminating swelling and relieving itching as well as emitting aroma and avoiding mephitis as active components, thereby solving the problems that the existing repellent floral water contains health pesticide ingredients such as diethyltoluamide and dimethyl phthalate which are irritant and anaphylactic to skin. Thus, the use safety of the floral water is improved.

The invention discloses a novel aluminum alloy anodic oxidation process. The novel aluminum alloy anodic oxidation process comprises the following steps: (S01) mechanical polishing is performed; (S02)pretreatment: a polished aluminum alloy is put in circular flowing degreasing liquid for degreasing; (S03) cleaning: after degreasing is finished, water of 50-55 DEG C is used for spraying the surface of the aluminum alloy until no residue is on the surface; (S04) anodic oxidation: the cleaned aluminum alloy is immediately put in anodic oxidation liquid for anodic oxidation; (S05) coloring: the aluminum alloy treated in the step (S04) is cleaned until no residue is on the surface, and is dried; and screen printing of color paste is performed on an anodic oxidation film of the aluminum alloy;and (S06) the hole sealing treatment is performed by 10-12 min. The anodic oxidation process adopts a sulfuric acid anodic oxidation method; and through assistance by mated methods, the prepared anodic oxidation film of the aluminum alloy has natural fragrance to improve additional value. Further, the anodic oxidation film prepared by the anodic oxidation process is high in hardness, more in air gaps and high in absorption force, facilitates dyeing, and achieves higher corrosion resistance after closing treatment.

The invention discloses a preparation process of a novel aluminum alloy anodic oxidation film. The preparation process comprises the steps that S01, degreasing treatment is conducted; S02, chemical polishing treatment is conducted; S03, corrosive wash is conducted, specifically, an aluminum profile after being subjected to degreasing is placed in circularly flowing corrosive wash liquid for corrosive wash; S04, washing is conducted; S05, anodic oxidation treatment is conducted; S06, coloring is conducted, specifically, an aluminum alloy treated through the S04 step is washed until the surfacehas no residue, drying is conducted, and color paste is screen-printed on the anodic oxidation film of the aluminum alloy; and S07, hole sealing is conducted, specifically, the surface of the aluminumalloy is rinsed by using 50-55 DEG C of water, and hole sealing treatment is conducted in 100-102 DEG C of water steam. The preparation process of the novel aluminum alloy anodic oxidation film adopts a sulfuric acid anode oxidation method, supplemented with matched components and methods, the prepared aluminum alloy anodic oxidation film has natural fragrance, and added value of the aluminum alloy anodic oxidation film is promoted. Further, the anodic oxidation film prepared through the anodic oxidation process has high hardness, many gaps and high adsorption capability, is beneficial for dyeing, and has high corrosion resistance after being subjected to sealing treatment.

The invention discloses natural face-cleaning mousse which is prepared from the following components in parts by weight: 100 parts of rosa damascena flower water, 8-10 parts of a preservative, 4-6 parts of a pH regulator, 200-320 parts of a surfactant, 0.4-2 parts of plant extract, 1-2 parts of essential oil and 500-600 parts of deionized water. The surfactant comprises coco-glucoside, glyceryl oleate, sodium lauryl glucose garboxylate, lauryl glucoside, cocamidopropyl betaine and sodium cocoyl glutamate. By adding a natural plant extraction liquid, the natural face-cleaning mousse is natural and strong in fragrance, can achieve recuperating effects of refreshing, invigorating blood circulation and calming facial skin, further can supply moisture to the skin, nourish and whiten the skin, is anti-ageing, enhances skin elasticity, prevents early cutis laxa and reduces anaphylactic reactions.

The invention discloses a yogurt cream candy which is prepared from the following raw materials: white sugar, high maltose syrup, fresh milk, Streptococcus thermophilus, Lactobacillus bulgaricus, skimmed milk powder, purple sweet potato, Fondant sugar, anhydrous milk fat, hydrogenated vegetable oil, edible gelatin, lecithin, sucrose ester and water. In the preparation process, the vacuum freeze-drying technology is used for freeze-drying purple sweet potato yogurt, so that nutrients and activity of lactic acid bacteria in yogurt are retained, when the yoghurt cream candy is eaten, the nutrients can be absorbed by the body, the lactic acid bacteria can also be activated to function and protect the intestinal tract; the purple sweet potato is rich in nutrients, and the nutrients can be more easily absorbed by the body after the purple sweet potato is fermented together with milk; the yogurt cream candy provided by the invention is tender in taste, sweet, sour, refreshing and mellow in flavor, and natural in color, and can prevent and treat diseases, postpone senility and prolong life.

The invention provides a preparation method of a pure natural dried osmanthus. The preparation method comprises the following steps: (1) harvesting fresh osmanthus; (2) room temperature tedding: air drying dew and water on the surfaces of the fresh osmanthus in a cold, ventilated, room-temperature and aseptic condition, and removing impurities; (3) ultra low temperature quick-freezing storage: placing the osmanthus which have been processed in the step (2), into low-temperature freezing food containers in an aseptic condition, and placing the containers into a freezer with a temperature in the range of -22 DEG C to -18 DEG C; (4) low-temperature vacuum drying: drying the osmanthus by sublimation technology in the vacuum condition with the negative pressure of -0.04 to -0.06 MPa and the temperature of 10-30 DEG C until the water content of the osmanthus is less than or equal to 5%; (5) medium-temperature baking: placing the processed osmanthus into a drying device at 40-50 DEG C, heating and turning over until the water content is less than 3%, so as to prepare the pure natural dried osmanthus. The invention also discloses the pure natural dried osmanthus which is prepared by the above preparation method. The invention especially solves the problems such as fresh flower discoloration and capacity restriction.

The invention provides chicken bone and flesh kebabs and a production process thereof, relating to the field of a food production method and solving the problems of bone and flesh kebabs prepared by a traditional process that the taste is poor, the nutrient loss is great, the price is high and the yield of products fried with oil is low. The chicken bone and flesh kebabs are prepared from the raw materials in parts by weight: 80 parts of chicken breast or chicken ear meat, 20 parts of chicken breast cartilages, 7.9-8.1 parts of bone and flesh kebab sauce, 0.29-0.31 part of carrageenan, 1.49-1.51 parts of a water-retaining agent, 0.19-0.21 part of chicken paste, 0.9-1.1 parts of soy isolate protein, 0.05-0.051 part of capsanthin, 1.4-1.6 parts of soybean salad oil, 3.9-4.1 parts of corn starch, 1.4-1.6 parts of soybean dietary fibers and 42-48 parts of ice water. The chicken bone and flesh kebabs provided by the invention have gentle color and luster, look delicious and have moderate water retention, high protein content and natural taste; the chicken bone and flesh kebabs have unique mouth feel and delicious meat and crispy bone, are tender and juicy, are sweet and mildly spicy, have lingering aftertaste and suitable for people of all ages; the yield of the products fried with the oil is 81.5%; and the raw materials are cheap and the price of the products is moderate.

The invention provides a microcapsule double-aqueous-phase extraction method of tobacco clove oil, and applications thereof. The extraction method comprises the following steps: putting cloves into an ultrasonic extraction device, performing ultrasonic extraction by adopting an ethanol water solution as a solvent to obtain a clove extracting liquid, filtering, and adding a cyclodextrin capsule wall material and inorganic salt or inorganic base, evenly stirring and standing and layering; filtering and separating a cyclodextrin microcapsule layer, adding absolute ethanol into the cyclodextrin microcapsule layer and stirring for 30-60 min, and releasing a capsule core; and then filtering and separating the mixed solution to obtain an ethanol layer, and performing decompression distillation until no ethanol is distilled, thus obtaining the tobacco clove oil. The purification method is simple, mild in conditions, and environment-friendly, the purified clove oil selectively retains the characteristic component eugenol of cloves, another two main components, eugenol acetate and caryophyllene, obtained through common vapor distillation can be removed, the invention provides a method for separating and purifying eugenol from clove oil, and the eugenol is used for covering up miscellaneous gas in a cigarette and improving the aroma quality.

The invention discloses a preparation method of microcapsule type fermented cream flavored powder through combination of a microorganism fermentation technique and a food microcapsule technique. According to the fermented cream flavored powder, cream is used as a main raw material, different auxiliary substrates are added, fermentation is performed through lactic acid bacterium mixed strains, fermented cream reaching to a fermented end point is embedded with embedding materials and is emulsified, then spray drying is performed, and microencapsulation is performed, so that the microcapsule type fermented cream flavored powder is prepared. The microcapsule type fermented cream flavored powder prepared by the preparation method is rich in fragrance and fine and smooth in mouth feel, has favorable fragrance retention and favorable flavor stability, is suitable for development of foods including beverages, dairy products, ice creams, candies and the like, is wide in application range, and has broad market prospects and high economic values.

The invention discloses a supercritical CO2 extraction method for chimonanthus praecox essential oil. The supercritical CO2 extraction method comprises the following specific steps: placing pretreated chimonanthus praecox containing 70% of water into an extraction kettle for extracting; controlling pressure, temperature, time and CO2 flow; then, separating an extracting solution in a two-stage analytic kettle to obtain crude chimonanthus praecox essential oil; finally, centrifuging to obtain pure essential oil. The problems that peculiar cooking smell is generated in extracting the chimonanthus praecox essential oil by using the traditional water vapor distillation method, an organic solvent is easy to remain in a product if an organic solvent extraction method is used and potential safety hazards exist in the production process are solved. According to the invention, the natural fragrance of chimonanthus praecox is remained in the essential oil, and the essential oil can be used as a high-grade essence with high added value; in addition, no organic matters are remained in the essential oil, and no potential safety hazards exist in the production process.

The invention provides an extracting method of cigarette-used extract from termitornyces albuminosus fermentation substances. The method comprises steps as follows: (1), a termitornyces albuminosus fruiting body is inoculated, a termitornyces albuminosus inoculum is obtained and subjected to submerged fermentation, and a termitornyces albuminosus fermented mixture is obtained; (2), the termitornyces albuminosus fermented mixture in the step (1) is subjected to steam distillation, and volatile oil is obtained; (3), the volatile oil obtained from the step (2) is purified, and the cigarette-used extract from the termitornyces albuminosus fermentation substances is obtained. The submerged fermentation substances of termitornyces albuminosus are extracted and used in flavors and essences for cigarettes, the cigarette-used extract is natural, non-toxic, stable in yield and high in controllability and is not affected by seasons, climate, diseases and other factors, the production period is short, and the cost is low. Meanwhile, the prepared flavors and essences for the cigarettes have more natural and lasting fragrance and better harmony and can cooperate with other flavors and essences for the cigarettes to increase the fragrance. The process is simple, the cost is low, and high practicability is realized.

The invention discloses an aluminium ware special-purpose noctilucence paint and application, the aluminium ware special-purpose noctilucence paint is characterized by including the following ingredients by weight: 20-80% of resin, 5-60% of a curing agent, 0.1-20% of a levelling agent, 0.01-20% of a gloss enhancer, 1-40% of a pigment, 0.1-10% of a spice, 1-50% of barium sulfate, 0-50% of a light extinction curing agent, and 1-50% of noctilucent powder. Compared with the existing technology, th aluminium ware special-purpose noctilucence paint has low manufacturing cost, strong adhesion, good pigment dispersion and other characteristics, the prepared coating has the characteristics that the surface is smooth, and may not be too bright and blinkering, and is especially suitable for processing of aluminum curtain walls, aluminum doors, aluminum windows and sun room frames.

The invention provides a microcapsule purification method and application of dill oil for cigarettes. The method comprises the following steps: by using a 30-60 vol% ethanol water solution as a solvent, preparing dill seeds and the solvent into a dill extracting solution in a mass ratio of 1:(3-20); (2) adding a 30-60 wt% cyclodextrin capsule wall material and a 5-40 wt% inorganic salt or inorganic alkali into the extracting solution; (3) stratifying the mixed solution at 30-60 DEG C to obtain a solvent layer and a dextrin microcapsule layer; (4) adding anhydrous ethanol into the separated dextrin microcapsule layer, sufficiently stirring, and releasing the capsule core; and (5) separating the ethanol layer out of the mixed solution, and finally carrying out vacuum distillation on the ethanol layer to obtain the dill oil for cigarettes. The method can obtain the dill oil for cigarettes by purification, and has the advantages of simple purification process, mild conditions and favorable purification effect; and the purified dill oil can cover the impure gas and lower irritation when being used in cigarettes.

The invention provides a pickled Chinese cabbage stockpot seasoning mainly comprising a main seasoning, a pickled Chinese cabbage seasoning, a fish pickling seasoning and a flavoring. The prepared pickled Chinese cabbage stockpot seasoning provided by the invention has the characteristics of freshness, fragrance, heavy flavor, moderate peppery, spicy, salty and delicious taste and pure taste, and can be used for meeting the requirements of smell and taste of people for foods. The seasoning provided by the invention contains two pickled Chinese cabbage bags, namely the main seasoning and the pickled Chinese cabbage seasoning; and when eaten, dishes with natural aroma, blending flavor and mellow soup flavor can be cooked, the seasoning also can be selected or freely blended according to personal taste, and the fishy taste of fish also can be effectively removed, so that the seasoning is a condiment with rich nutrients.

The invention discloses a solid beverage capable of increasing body immunity of infants and a production method of the solid beverage, and aims at solving the problems that the content of proteins and vitamins in milk powder is not enough so that the immunity of infants is lowered when the infants are fed with the milk powder for a long time. The solid beverage comprises the following raw materials in percentage by weight: 45.0%-50.0% of milk powder, 30.0%-35.0% of maltodextrin, 5.0%-10.0% of silkworm chrysalis peptides, 2.0%-5.0% of soybean isolate proteins, 2.0%-5.0% of soybean oligopeptide and 0.2%-0.4% of a nutrient premix. The production method comprises the following steps: putting the nutrient premix and the soybean isolate proteins into a container and agitating uniformly to form a mixture 1; adding the silkworm chrysalis peptides and agitating uniformly to form a mixture 2; adding the maltodextrin and agitating uniformly to form a mixture 3; adding the milk powder and agitating uniformly to form a semi-finished product; grinding the semi-finished product to obtain the powdery finished product; and sub-packaging the finished product into suitable packaging containers.

The invention discloses an oxidation process for an aluminum alloy anode. The process comprises the steps of 01, chemical polishing, specifically, an aluminum alloy is placed in chemical polishing solution with 90-95 DEG C to be polished; 02, pretreatment, specifically, the polished aluminum alloy is placed in a circulating degreasing fluid; 03, washing, specifically, after degreasing is completed, water with 50-55 DEG C is used to spray the surface until no residue is on the surface of the aluminum alloy ; 04, anode oxidation, specifically, the washed aluminum alloy is immediately placed intoan anode oxidation solution for anode oxidation; 05, coloring treatment; and 06, hole sealing treatment. The oxidation process for the aluminum alloy anode adopts a sulfuric acid anode oxidation method, supplemented with matched components and methods, the prepared aluminum alloy anodic oxide film has natural fragrance, and the added value of anodic oxide film is improved; and furthermore, the anodic oxide film prepared the oxidation process for the aluminum alloy anode is high in hardness, multiple in voids and high in adsorption force, and is beneficial to dye, and has high corrosion resistance after closed treatment.

Provided is a processing method for flavored dried red dates. The method includes the following steps that 1, fresh mature red dates are collected and washed clean, pits of the red dates are removed, the red dates are sliced, fresh red date slices are collected and conveyed into a dryer to be dried at the drying temperature controlled within 55 DEG C-60 DEG C till the water content reaches 15%-25%, and then dried red date slices are obtained; 2, the dried red date slices are conveyed into freezing equipment under the sealing condition to be frozen for 12 h at the temperature of -20 DEG C, and then frozen and dried red date slices are obtained; 3, the frozen and dried red date slices are taken out and conveyed into a steamer, a layer of padding is laid on the steamer, then the frozen and dried red date slices are placed on the padding, and the frozen and dried red date slices are steamed for 1 h-2 h through steam to be ripened and flavored; 4, the steamed red date slices are cooled to the normal temperature and then conveyed into the drying equipment to be dried till the water content ranges from 10% to 20%, and the dried red date slices are naturally cooled at the normal temperature and then packaged, wherein the temperature of the drying equipment is controlled in a three-temperature-zone mode, and the red date slices can be eaten once a packaging bag is opened.

The invention provides an extraction method of a Sparassis crispa fermentation product extract for cigarettes. The method comprises steps as follows: (1) firstly, Sparassis crispa fruiting bodies are inoculated, Sparassis crispa inoculum is obtained, then a fermentation medium is inoculated with the Sparassis crispa inoculum, submerged fermentation is performed, and a Sparassis crispa fermentation mixture is obtained; (2) reflux extraction is performed on the Sparassis crispa fermentation mixture obtained in Step (1) with ethyl alcohol with the mass concentration ranging from 90% to 95%, then filtration is performed, a filtrate is concentrated, and the Sparassis crispa fermentation product extract for the cigarettes is obtained. A submerged fermentation product of Sparassis crispa is extracted to be applied to essence and flavors for the cigarettes, the extract is natural, non-toxic and high in controllability and is not affected by factors such as seasons, weather, diseases and the like, the yield is stable, the production cycle is short, and the cost is low. Meanwhile, the prepared essence and flavors for the cigarettes are more natural and lasting in aroma, has better coordination performance, and can coordinate and cooperate with other essence and flavors for the cigarettes for aroma enhancement. The technology is simple, the cost is low, and the method has the very high practicability.

The invention discloses a toothpick chicken kebab and a production process thereof, relating to the field of food preparing methods and solving the problems of poor taste, high nutrient loss, and low yield of an oil-fried product of chicken flesh and bone kebab prepared by adopting an existing conventional process. The toothpick chicken kebab comprises the following components in parts by weight: 100 parts of chicken breast meat or meat between chicken legs and chicken breast, 4.4-4.6 parts of pickled zanthoxylum armatum powder, 3.15-3.25 parts of pickled chicken flesh and bone powder, 0.29-0.31 part of carrageenan, 0.24-0.26 part of chicken paste, 0.98-1 part of composite phosphate, 1.4-1.6 parts of soybean dietary fiber, 2.8-3.2 parts of corn starch, 1.9-2.1 parts of soybean salad oil, 0.016-0.045 part of paprika red pigment, 0.9-1.1 parts of soybean isolate protein and 48-55 parts of ice water. The toothpick chicken kebab disclosed by the invention has the advantages of soft color, a function of promoting the appetite, proper water retention, high protein content, natural flavor, special taste, sweetness and mild pungency, deliciousness and crisp bone and mouthful fragrance when being eaten, and is suitable for people of all ages; the yield of primary products of the oil-fried product is 82.6 percent, and thus the toothpick chicken kebab is suitable for wide popularization on the market.

The invention relates to the technical field of food processing, in particular to a raspberry beverage containing pulp and a preparation method thereof. The beverage is mainly prepared from the following raw materials: 20-40 parts of red raspberry, 10-20 parts of black raspberry, 40-70 parts of apple juice, 0.05-0.15 part of guar gum, 0.1-0.3 part of pectin, 0.01-0.04 part of agar, and 5-10 parts of a sweetener. Specifically, 10-25 parts of the red raspberry and 5-10 parts of the black raspberry are juiced, and the rest red raspberry and black raspberry are made into raspberry fruit granules. The raspberry beverage provided by the invention has sour and sweet taste, brilliant red color and rich nutrition, and no fruit granule precipitates after long-term placement. The preparation method adopts the mode of three quick-freezing and three enzymolysis to extract the natural red pigment component in red raspberry, so that the obtained red raspberry juice has clear, transparent and bright red color. In addition, black raspberry is juiced and then essence is extracted, relative to non-extracted essence in the juice, the fragrance is richer.

The invention belongs to the field of daily supplies, and particularly relates to a natural refrigerator odor removal bactericide. The natural refrigerator odor removal bactericide is characterized by being composed of, by mass, 50-70 parts of pericarp particles, 3-8 parts of sophora flavescens powder, 2-5 parts of thymol, 3-8 parts of a rosa multiflora extraction solution, 5-10 parts of a cactus extraction solution, 5-10 parts of a monstera deliciosa extraction solution, 10-15 parts of bamboo charcoal, 15-25 parts of activated carbon and 5-10 parts of medical stone. The required raw materials all come from frequently-seen natural crops, a manufacture method is simple, no complex processes are needed, sterilization and odor removal can be conducted in a refrigerator, smell in the refrigerator can be kept naturally fragrant, meanwhile, the safety requirement for food in the refrigerator is also met, it is avoided that toxicity of the bactericide is too large, and the natural refrigerator odor removal bactericide is suitable for batch production and wide application.