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 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 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 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 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 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 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.

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.