39results about How to "Retain aroma substances" patented technology

The invention discloses a method for extracting roasted and fermented malt extract by ethanol and application thereof in tobacco, in particular a method for performing step-by-step enzymolysis on malt, fermenting the malt, roasting to increase aroma, and extracting the malt extract by the ethanol and application of the malt extract in tobacco aroma increase. The malt extract is prepared from the following steps of: spraying and soaking the malt; rolling and crushing the malt; performing step-by-step enzymolysis on the malt; fermenting the malt by using aroma-producing yeast; roasting to increase aroma; extracting by using the ethanol; performing solid-liquid separation; clarifying and filtering; and distilling and concentrating to obtain the malt extract. The malt extract is added into cut tobacco of cigarettes to increase the aroma, reduce the irritation and offensive taste, and improve the mouthfeel and aftertaste. The method has the advantages that: the technology of performing step-by-step enzymolysis on the malt, fermenting the malt, and extracting the malt extract by the ethanol is simple to operate, and the malt subjected to enzymolysis and fermentation is immediately roasted without enzyme inactivation treatment, which is more convenient. The extracted malt extract has the advantages of sweet roasting and brewing aroma, fine and smooth and rich aroma, and excellent aroma increasing effect in cigarettes.

The invention belongs to the technical field of mustard tuber production processes, and in particular relates to a mustard tuber pickling process. The mustard tuber pickling process of the invention comprises the following steps of washing, adding salt and pickling, taking the mustard tuber out of a tank and shredding the pickled mustard tuber, removing water, adding the salt and encapsulating, fermenting at a low temperature, washing for desalting, removing the water, mixing condiments, packaging and the like. By using the mustard tuber pickling process, complicated working procedures in the conventional production process are changed; and the process procedures are simplified obviously. In the mustard tuber pickling process, a low-salt low-temperature pickling and fermenting process is adopted and only a small amount of water is used for washing and desalting simply in production, so sewage discharge volume is very small, environment is protected, organic matters and fragrant matters in a mustard tuber raw material are preserved maximally and the quality of the mustard tuber is improved at the same time.

The invention discloses a method for preparing medium-temperature tobacco material used for a non-combustion cigarette. Mashing is directly carried out on tobacco raw material to prepare a substrate, aroma components are extracted from natural fragrant plant flowers through a supercritical CO2 fluid extraction-molecule distillation method, and then the substrate is coated with the aroma components to obtain the needed medium-temperature tobacco material. According to the method, the aroma components contained in the tobacco raw material self are kept to the maximum, and the selectivity of the supercritical CO2 fluid extraction-molecule distillation method is used for achieving directed extraction of chemical constituents of which the boiling point is from 300 DEG C to 400 DEG C in the natural fragrant plants, so that regulating and controlling of the chemical constituents of the medium-temperature tobacco material are achieved. The prepared medium-temperature tobacco material is rich in aroma, harmonious in smoke, good in sense organ comfort, obvious in sweet feeling and prominent in faint scent characteristic.

The invention discloses a preparation method of a low-temperature coffee-flavored cigarette material of a heated-non-combustible cigarette. The preparation method comprises the following steps: preparing 40-80 parts of coffee grounds, 10-50 parts of wood pulp fibers and 10-15 parts of stuffing in parts by mass; extracting the coffee grounds, and concentrating an extracting solution, so that a coffee ground extract is obtained; mixing and uniformly stirring no more than 5% of the coffee ground extract, 15-50% of an atomizing agent, 0-10% of an adhesive and 0-20% of a perfume in percentage by mass as well as the balance of water, so that coating liquid is obtained; degrading fibers of the extracted coffee grounds or crushing the coffee grounds, mixing the processed coffee ground with the wood milk fibers and the stuffing and making milk, and making a sheet substrate; and coating the coating liquid on the sheet substrate, and implementing drying so as to obtain the low-temperature coffee-flavored cigarette material. The cigarette material prepared by the preparation method provided by the invention reserves a cigarette flavoring material, and the cigarette material is good in taste and is excellent in refreshing and sensory effects; a shortcoming of existing non-tobacco non-combustible cigarettes which are poor in sensory effect is overcome, and the cigarette material, which is free from tar in conventional cigarettes, is quite slight in harm to human body health. The invention also achieves effective utilization of waste coffee grounds; and the low-temperature coffee-flavoredcigarette material is energy-saving and environment-friendly.

The invention discloses an edible grain, bean and potato coarse cereal rice composition and a preparing method thereof and belongs to the technical field of grain deep processing. According to the edible grain, bean and potato coarse cereal rice composition, broken rice is used as a main raw material, after ultrasonic cleaning, microwave curing, drying and sterilizing of the broken rice, the broken rice, grain powder with a special flavor, enzymatic hydrolysate and other functional raw materials are pelletized, and then grain arrangement and processing through a microwave drying device are carried out, so that the edible grain, bean and potato coarse cereal rice composition is obtained. The edible grain, bean and potato coarse cereal rice composition has a tissue structure, granularity, hardness and viscosity which are similar to those of rice, can be boiled and cooked with rice, has the taste and chewiness, which are similar to those of cooked rice, is unique in flavor, soft in fragrance, high in appetite attractiveness, easy to digest and comprehensive in nutrition, and can improve the immunity and disease resistance of the human bodies and improve the gastrointestinal function. The guarantee period is three times of that of commercial rice. More importantly, a shortcut is developed for the efficient value-added comprehensive utilization of the broken rice, the road for the deep processing of the broken rice is broadened, and the economical value of the broken rice is increased. Better social benefits and economic benefits are realized and a sustainable development road for the deep processing of agricultural byproducts and the effective solving of Three-Rural problems is explored.

The invention relates to a method for expanding tobacco shred, which is characterized in that the method comprises the following steps: 1, pre-treating a tobacco shred raw material to ensure the water content thereof to be between 5 and 25 percent; 2, treating the tobacco shred in a container by reducing pressure to ensure the pressure to be not higher than 6kPa, introducing dimethyl ether vapor at a temperature between 10 and 50 DEG C into the container to raise the pressure to 400-1,200kPa, keeping the pressure for 10-30 minutes, and thoroughly soaking the tobacco shred by the dimethyl ether vapor; 3, under the condition of not breaking micropore structures of tobacco shred cells, reducing the pressure to close to atmospheric pressure; 4, injecting water vapor or other heated inert medium into the container to quickly raise the temperature in the container to between 100 and 150 DEG C to expand and mold the tobacco shred; 5, reducing the pressure in the container to 3kPa, readjusting the tobacco shred in vacuum, and adjusting the water content to 12-13 percent; and 6, communicating the atmosphere to raise the pressure in the container to the atmospheric pressure. The method can effectively preserve aroma containing substances in the tobacco shred and with high boiling point, the expanding effect of the tobacco shred is good, the fragmenting rate is low, the safety is high, and no pollution or residue exists.

The invention discloses a production method of a selenium-enriched mulberry wine, and relates to the technical field of fruit wine production. The production method includes the steps: selenium-enriched mulberry planting; raw material selection; crushing; yeast activation; enzymatic hydrolysis; acid adjustment; first fermentation; second fermentation; and clarification and sterilization. The invention discloses the production method of the selenium-enriched mulberry wine having both mulberry nutritional ingredients and selenium supplement function.

The present invention discloses a rice product with a long shelf life and a preparation method thereof, which belongs to the technical field of rice deep processing. The rice product uses broken rice as main raw material and is prepared by ultrasonic cleaning, microwave cooking, drying and sterilizing, and conducting granulation and granulation arrangement with fried soybean meal with a special flavor and other functional raw materials, and microwave drying. The rice product has similar organizational structure, particle size, hardness and viscosity with rice, thus can be cooked together with rice, has similar taste and chewing sense with boiled rice, has unique flavor and soft aroma, is seductive, has strong appetite, is easy to digest, has comprehensive nutrition, can enhance human immunity and disease resistance ability and improve gastrointestinal function, and has a shelf life three times than the market rice. More importantly, the broken rice product opens a shortcut for high-efficient and value-added use of the broken rice, widens the road of the broken rice deep processing, improves the economic value of the broken rice, has relative good social and economic benefits, and explores a sustainable development road for the deep processing of agricultural and sideline products and effective solution of the three agricultural problems.

The invention discloses a method for applying tobacco powder to paper-making reconstituted tobacco. The tobacco powder is sprayed on surfaces of reconstituted tobacco substrates through utilization ofa spray nozzle system, between a forming part and a pressing part of a paper-making section in a paper-making technological process, and the followed pressing part presses the substrates to which thetobacco powder is attached, so paper base surface performance and internal structures are effectively improved. The method provided by the invention is rational and suitable. The tobacco powder is applied to the reconstituted tobacco substrates at front end of the pressing part in a dry spray mode, steps and processes are simple in operation. The method has the advantages that 1), through dry spray of the tobacco powder, substrate water content stability is effectively controlled, so existing technological conditions do not need to be adjusted greatly; and 2), the tobacco powder is applied before the pressing part, so a pressing characteristic is utilized fully, the tobacco powder and the substrates are combined effectively and integrally, tobacco powder utilization efficiency is improved, aroma substances in a tobacco raw material are effectively reserved, load capacity of the paper-making reconstituted tobacco substrates is effectively improved, and further sensory suction quality of products is improved.

The invention discloses a method for preparing medium-temperature tobacco material used for a non-combustion cigarette. Mashing is directly carried out on tobacco raw material to prepare a substrate, aroma components are extracted from natural fragrant plant flowers through a supercritical CO2 fluid extraction-molecule distillation method, and then the substrate is coated with the aroma components to obtain the needed medium-temperature tobacco material. According to the method, the aroma components contained in the tobacco raw material self are kept to the maximum, and the selectivity of the supercritical CO2 fluid extraction-molecule distillation method is used for achieving directed extraction of chemical constituents of which the boiling point is from 300 DEG C to 400 DEG C in the natural fragrant plants, so that regulating and controlling of the chemical constituents of the medium-temperature tobacco material are achieved. The prepared medium-temperature tobacco material is rich in aroma, harmonious in smoke, good in sense organ comfort, obvious in sweet feeling and prominent in faint scent characteristic.

The invention discloses a preparation method of jasmine flower flavored persimmon fermented milk, and belongs to the technical field of fermented beverage processing. The method comprises the following steps: S1, preparing jasmine flower extract liquor; S2, embedding the jasmine flower extract liquor; S3, preparing persimmon pulp; and S4, preparing fermented milk. According to the preparation method, jasmine flowers are extracted and then embedded; fermenting with persimmon pulp is carried out to obtain persimmon fermented milk with jasmine flower fragrance; the prepared fermented milk is richin nutrients of persimmons and has natural flower fragrance of jasmine flowers; growth of beneficial bacteria in the fermentation process can be promoted, the probiotics after fermentation is completed can be retained and maintained effectively, and the activity of probiotics can be maintained. The jasmine flower flavored persimmon fermented milk is a milk product which is rich in flavor, nutritional and healthy.

The invention discloses a preparation method of a functional jasmine tea beverage, and belongs to the technical field of beverage processing. The preparation method comprises the following steps of S1, preparing a jasmine flower extracting agent; S2, pretreating jasmine flower; S3, preparing a jasmine flower extracting solution; S4, preparing jasmine oligosaccharide; and S5, blending the jasmine tea beverage, namely, taking the jasmine flower extracting solution and the jasmine oligosaccharide, adding distilled water, mixing, heating to uniformly mix the components, and carrying out cooling, filling and sterilizing to obtain the jasmine tea beverage. By preparing the special extracting agent, the jasmine flower is extracted, so that the fragrance of the jasmine tea beverage can be greatlyincreased; meanwhile, the extracted jasmine flower oligosaccharide can be used for replacing sweet additives such as white granulated sugar and the like, so that the prepared jasmine flower tea beverage can keep the fragrance of the jasmine flowers and regulate the intestinal tracts, and meanwhile is a health product with low energy.

The invention discloses a rice mate and a preparation method thereof, and belongs to the technical field of rice deep processing. The rice mate is prepared by the following steps: with broken rice as a main raw material, carrying out ultrasonic cleaning, micro-wave curing, drying and sterilizing; pelletizing and arranging together with fried bean flour with a special flavor and other functional raw materials; carrying out micro-wave drying, so as to prepare the rice mate. The texture structure, the granularity, the hardness and the viscosity of the rice mate are similar to those of rice; the rice mate can be cooked together with the rice; the taste and the chewiness of the rice mate are similar to those of the rice; the rice mate is unique in flavor, soft and appetizing in aroma, high in appetite, easy to digest and abundant and comprehensive in nutrient; the immunity and the disease resistance of a human body can be improved; the gastrointestinal functions can be improved; the quality guarantee period of the rice mate is three times of that of commercial rice. More importantly, a shortcut is opened up for efficient appreciation and comprehensive utilization of the broken rice; the road for deep processing of the broken rice is broadened; the economic value of the broken rice is improved; the rice mate has relatively good social benefits and economic benefits; a sustainable development road is explored for deep processing of agricultural and sideline products and effective solution of 'three agriculture-related issues'.

The invention discloses cereal rice for improving immunity and a preparation method thereof, and belongs to the technical field of deep processing of grains. As a main raw material, broken rice is treated with the steps of ultrasound cleaning, microwave curing, drying and sterilizing, and the cereal rice is prepared by pelletizing, granulating and microwave drying the treated broken rice together with farina with a special flavor, enzymatic hydrolysate and other functional raw materials. The cereal rice is similar to rice in tissue structure, particle size, rigidity and viscosity, can be cooked well along with rice, is similar to rice in taste and chewing feeling, unique in flavor, mild in fragrance, high in appetite property, easy to digest, and rich and comprehensive in nutrition, and can improve the immunity and disease resistance of human bodies and gastrointestinal function; the shelf life is 3 times as that of commercially available rice; more importantly, the cereal rice provides a shortcut for the efficient appreciation and overall utilization of broken rice, broadens the road of the deep processing of broken rice, improves the economic value of broken rice, has relatively good social benefits and economic benefits, and explores a sustainable development road for the deep processing of agricultural and sideline products and effectively solving three rural issues.

The invention discloses flower oolong tea, and relates to a processing method of the tea and an application of a flower oolong tea powder product. The flower oolong tea is characterized by being madefrom oolong tea and a plant flower distillation and extraction solution in the weight ratio of the oolong tea to the plant flower distillation and extraction solution being 10 to (0.25-1.5) by the following processing method: taking the oolong tea, placing the taken oolong tea in a tank-type stirring machine, loading the plant flower distillation and extraction solution into a sprinkling can, performing spraying on the tea while turning on the stirring machine for reversing and stirring until the distillation and extraction solution is completely and uniformly sprayed onto the oolong tea, performing sufficient reversing and stirring so that the oolong tea is uniformly and thoroughly wetted, then placing tea materials in a ceramic vat, covering a vat opening with multilayer gauze, performing standing for 36 hours, during standing, reversing and stirring the tea materials once every 7 hours, after the tea materials are thoroughly moistened, taking out the moistened tea materials, performing drying so that the moisture content is 3-5%, and performing quantitative subpacking so as to obtain the flower oolong tea. The flower oolong tea and tea bag products are made, further tea powder products are made, and the flower oolong tea powder product can be applied to foods, condiments, beverages, wine processed products, pastries, foods, nutrition complementing products and the like, andhas good application prospects.

The invention discloses a tobacco strip low-temperature redrying method. The redrying method comprises the following steps of at a freezing stage, freezing moisture in the raw material tobacco strip to a solid state; at a vacuum drying stage, performing vacuum drying on the frozen tobacco strip; realizing the tobacco strip moisture removal; at a temperature return and humidity regulation stage, continuously performing normal temperature drying on the tobacco strip subjected to vacuum drying; and realizing the temperature return and humidity regulation of the tobacco strip. At the redrying stage, the vacuum ultra-low temperature drying is performed; compared with high-temperature drying in a conventional process, the mode has the advantages that the processing intensity is greatly reduced;the operation is simple and compact; the energy consumption is low; aroma substances of tobacco raw materials are well remained; the sensory quality indexes of aroma volume and aroma quality of the redried tobacco strip are obviously improved; on the other hand, the bio-enzyme activity at the inside or on the surface of the tobacco leaves can be well maintained through low-temperature redrying; good conditions are created for the natural alcoholization in the later warehouse storage process; and the smoke strength and the smoke concentration are obviously improved.

The invention discloses a degradable composite material containing coffee grounds and a preparation method thereof. According to the technical scheme, coffee grounds, a natural adhesive material or an artificially synthesized water-soluble degradable high polymer material and a coagulator are included, during preparation, the raw materials are evenly mixed to form a mixture, and then the mixture is made into a required product shape through mechanical mold pressing or extrusion molding or manual molding, and finally, low-temperature baking curing or natural air-drying curing is carried out on the molded product. According to the scheme, both wet coffee grounds and dry coffee grounds can be utilized, the preparation method is simple and rapid, the fragrance of the coffee grounds can be reserved and utilized, meanwhile, processing and manufacturing are simple, energy is saved, environment friendliness is achieved, and the prepared composite material product is good in strength and can be degraded conveniently and rapidly.

The present invention discloses a coarse cereal rice prepared by broken rice and a preparation method thereof, which belongs to the technical field of rice deep processing. The broken rice product uses broken rice as main raw material and is prepared by ultrasonic cleaning, microwave cooking, drying and sterilizing, and conducting granulation and granulation arrangement with special flavored cereal powder, enzymatic hydrolysate other functional raw materials, and conducting microwave drying. The coarse cereal rice has similar organizational structure, particle size, hardness and viscosity with rice, thus can be cooked together with rice, has similar taste and chewing sense with boiled rice, has unique flavor and soft aroma and strong appetite, is easy to digest, has comprehensive nutrition, can enhance human immunity and disease resistance ability and improve gastrointestinal function, and has a shelf life three times than the saled rice. More importantly, the coarse cereal rice opens a shortcut for high-efficient and value-added full use of the broken rice, widens the road of the broken rice deep processing, improves the economic value of the broken rice, has relative good social and economic benefits, and explores a sustainable development road for the deep processing of agricultural and sideline products and effective solution of the three agricultural problems.

Disclosed is a pickled mustard production method. The pickled mustard production method comprises the steps of pickling salt preparation, material selection and sorting, cleaning, slicing, desalination, mixing and seasoning, weighing and packaging, sealing, sterilization and finishing, wherein the desalination step comprises a desalination water nutrient and flavor substance recovering device which is an electrodialysis device of a membrane stack system; mixed desalination water containing 4-5% of salt and nutrient and flavor substance is separated into two parts through the membrane stack system, a part of the water is high saline water with more than 15% of concentrated sodium chloride, and the other part of the water is low saline water rich in the nutrient and flavor substance which serves as cleaning water and returns to the desalination step for washing pickled mustard. The pickled mustard production method has the advantages of simplifying technical processes, reducing waste water discharge, protecting the environment, keeping organic matters and flavor components in raw mustard to the maximum degree, improve the nutrient content and the quality of the pickled mustard and the like.

The invention relates to vacuum moisture regaining equipment based on threshing and redrying and a process control method thereof, and belongs to the technical field of tobacco leaf processing. The vacuum moisture regaining equipment comprises a vacuum moisture regaining machine, a vacuumizing system, a humidifying system, a steam distribution system, an air compression and instrument system, a cooling-condensate water discharging system, a feeding and discharging system, a safety device and the like. The back penetration rate of the tobacco leaves is controlled to be 60-70%, the core wrappingtemperature is controlled to be 35-55 DEG C, and the moisture content after moisture regaining is 16.0-17.5%. The control standard of high back penetration rate during traditional tobacco leaf vacuummoisture regaining is broken through; and through cooperation of equipment and a process, 60%-70% of back penetration rate is used as a control index, so that the vacuum moisture regaining processingintensity is reduced, an equilibrium point of seeking water uniformity, minimizing the loss of aroma substances and controlling the crushing waste of tobacco leaves in the inner part of the tobacco package or the vacuum moisture regain processing cycle is achieved, the processing moisture regaining intensity is reduced, energy is saved and consumption is reduced, the leaf selecting and laying efficiency is not affected, and crushing is not increased.

The invention discloses an expansion process for cut tobacco and relates to the technical field of tobacco processing. The expansion process includes: humidifying the cut tobacco, impregnating the cut tobacco, feeding the cut tobacco, expanding and forming the cut tobacco, regulating the cut tobacco, and discharging the cut tobacco. The expansion process has the advantages that the aroma substances with medium and high boiling points in the cut tobacco can be effectively kept, a good cut tobacco expansion effect is achieved, and few scraps are achieved; the method is high in safety, free of pollution, free of residues, capable of effectively increasing the expansion rate of the cut tobacco, capable of greatly lowering the amount of the cut tobacco wrapped in each cigarette, and capable of evidently lowering the tar content in cigarettes.

The invention provides a method for preparing a blended type cigarette by utilizing reconstituted tobacco. The method comprises the following steps that a flue-cured tobacco group and blended type reconstituted tobacco form a whole-leaf group, wherein the weight percentage of the flue-cured tobacco group is 65-80 %, the weight percentage of the blended type reconstituted tobacco is 20-35 %, the blended type reconstituted tobacco is prepared from the following raw materials in percentage by weight: 40% of burley tobacco, 15% of sun-cured yellow tobacco, 5% of aromatic tobacco, and 40% of flue-cured tobacco stem, sugar with the weight accounting for 3.5% of that of the whole-leaf group is added, leaf storage, shredding and tobacco shred drying are carried out, expanded tobacco shreds are mixed according to the weight percentage of 5-10 %, expanded cut stems are mixed according to the weight percentage of 5-10 %, a surface aroma agent is added according to the weight percentage of 0.5%, the blended type cigarette tobacco shreds are obtained after storage for 12-24 h, and finally, the blended type cigarette is obtained after cigarette rolling. According to the method, the blended type reconstituted tobacco is adopted, so that aroma and flavor are endowed to the cigarette, thus the investment of production equipment is reduced, the work flow is simplified, and the rate of capacity utilization is improved.

The invention belongs to the field of seasonings, and particularly relates to a beef steak seasoning. The seasoning comprises star anise, cassia bark, Chinese prickly ash, nardostachys roots, fennel,cardamom fruits, villous amomum fruits, cloves, galanga resurrectionlily rhizomes, lemongrass herb, licorice, black pepper, algal polysaccharides and a biological extract liquid. The biological extract liquid is a mixed liquid made from a carrot extract liquid, a beef extract liquid and an avocado extract liquid. The seasoning is prepared from edible plants and animal raw materials; the added beefsteak extract has strong freshness of pure natural beef steak; and the added carrot extract liquid endows the steak with health-care functions.

The invention discloses a fragrant coarse rice mate and a preparation method thereof, and belongs to the technical field of deep processing of food grain. The preparation method comprises the following steps: using broken rice as a main raw material; performing ultrasonic cleaning on the main raw material, ageing the cleaned main raw material with microwaves, drying and sterilizing the aged main raw material; and performing pelletizing, granulating and microwave drying on the sterilized main raw material, meal with special flavor, enzymatic hydrolysate and other functional raw materials so as to obtain the fragrant coarse rice mate. The tissue structure, the particle size, the hardness and the viscosity of the fragrant coarse rice mate are similar with those of rice, the fragrant coarse rice mate and the rice can be cooked together and are boiled at the same time, the taste and the mouth feel of the fragrant coarse rice mate are similar with those of the rice, the flavor is unique, the fragrance is gentle, the fragrant coarse rice mate has the effect of stimulating appetite, is liable to digest and rich and comprehensive in nutrition, can improve immunity and a disease resistant property of a human body and stomachs, and the quality guarantee period of the fragrant coarse rice mate is 3 times that of rice on sell; more importantly, a shortcut for high-efficiency value-added total utilization of the broken rice is created, a path of the deep processing of the broken rice is widened, an economic value of the broken rice is increased, the fragrant coarse rice mate has good social benefits and good economic benefits, and a path of sustainable development is explored for the deep processing of agricultural and sideline products and for effectively solving the problems of agriculture, farmers and rural areas.

The invention discloses cereal rice capable of improving the gastrointestinal function and a preparation method thereof and belongs to the technical field of grain deep processing. The cereal rice is prepared through the follow steps: with broken rice as a main raw material, ultrasonic cleaning, microwave curing, drying and sterilization are carried out on the broken rice, the processed broken rice, grain flour with a special flavor, enzymatic hydrolysate and other functional raw materials are subjected to pelleting, particle arrangement and microwave drying, so that the cereal rice is obtained, the tissue structure, granularity, hardness and viscosity of the cereal rice are similar to those of rice, the cereal rice can be cooked together with rice simultaneously, has a taste and chewiness which are similar to those of rice, is unique in flavor, soft in fragrance, strong in appetite, easy to digest, and rich and complete in nutrition, can improve immunity and disease resistance of human bodies, and improve the gastrointestinal function, and the quality guarantee period of the cereal rice is three times of that of the rice sold on the market. More importantly, a shortcut is developed for efficient value-added full utilization of broken rice, a road for deep processing of the broken rice is widened, the economic value of the broken rice is increased, better social benefits and economic benefits are realized and a road of sustainable development is explored for deep processing of agricultural byproducts and effective solving of three rural issues.

The invention discloses a flavored rice product and a preparation method thereof and belongs to the technical field of rice deep processing. Broken rice serves as a main ingredient, the broken rice is subjected to ultrasonic cleaning, microwave curing, drying and sterilization, then the broken rice, fried bean flour of special flavor and other functional ingredients are subjected to pelletizing, granulating and microwave drying, and the flavored rice product is obtained. The tissue structure, particle size, hardness and viscosity of the rice product are similar to those of rice, the rice product can be stewed and cooked with rice simultaneously, the taste and rumanation of the rice product are similar to those of rice, the flavor of the rice product is unique, the smell of the rice product is gentle and attractive, the appetite performance is great, the rice product is easy to digest, the nutrition is abundant and comprehensive, human body immunity and disease resistance can be improved, the gastrointestinal functions can be improved, and the guarantee period of the rice product is three times of that of commercial rice. More than that, a shortcut is developed for effective appreciation and full utilization of the broken rice, the path of broken rice deep processing is widened, the economic value of the broken rice is increased, the good social benefit and economic benefit are achieved, and a sustainable development path for deep processing of agricultural and sideline products and effectively solving the issues of agriculture, farmer and rural area is explored out.

The invention discloses a method for extracting roasted and fermented malt extract by ethanol and application thereof in tobacco, in particular a method for performing step-by-step enzymolysis on malt, fermenting the malt, roasting to increase aroma, and extracting the malt extract by the ethanol and application of the malt extract in tobacco aroma increase. The malt extract is prepared from the following steps of: spraying and soaking the malt; rolling and crushing the malt; performing step-by-step enzymolysis on the malt; fermenting the malt by using aroma-producing yeast; roasting to increase aroma; extracting by using the ethanol; performing solid-liquid separation; clarifying and filtering; and distilling and concentrating to obtain the malt extract. The malt extract is added into cut tobacco of cigarettes to increase the aroma, reduce the irritation and offensive taste, and improve the mouthfeel and aftertaste. The method has the advantages that: the technology of performing step-by-step enzymolysis on the malt, fermenting the malt, and extracting the malt extract by the ethanol is simple to operate, and the malt subjected to enzymolysis and fermentation is immediately roasted without enzyme inactivation treatment, which is more convenient. The extracted malt extract has the advantages of sweet roasting and brewing aroma, fine and smooth and rich aroma, and excellent aroma increasing effect in cigarettes.

The present invention discloses flower black tea and relates to a processing method of the tea and applications of flower black tea powder products. The flower black tea is characterized by being prepared from black tea and a plant flower distillation extract at a weight ratio of 10:(0.25-1.5), and prepared by the following processing method: the black tea is taken to be placed in a groove type stirrer, the plant flower distillation extract is loaded into a sprinkling can, a sprinkling of the black tea is conducted while the stirrer is turned on to conduct a stirring until the distillation extract is all evenly sprinkled on the black tea, the full stirring is conducted, the black tea is evenly moistened thoroughly, then the tea materials are placed in a ceramic cylinder, a multilayered gauze is used to cover a cylinder mouth, the tea materials are placed for 36 hours, the stirring is conducted once every 6 hours, the tea materials are moistened thoroughly, the moistened tea materials are taken out, the taken out tea materials are dried to enable a water content to be 3-5%, and a quantitative sub-packaging is conducted to obtain a finished product. The method prepares the flower black tea and teabag products, and further conducts an ultrafine grinding to prepare the flower black tea powder. The product can be used in applications of food, seasoning products, drink, alcoholic products, cakes, food, nutrition supplements, etc., and has very good application prospects.

The invention discloses a rice product capable of improving the gastrointestinal function and a preparation method thereof and belongs to the technical field of rice deep processing. The rice product is prepared through the follow steps: with broken rice as a main raw material, ultrasonic cleaning, microwave curing, drying and sterilization are carried out on the broken rice, and the processed broken rice, stir-fried soya flour with a special flavor and other functional raw materials are subjected to pelleting, particle arrangement and microwave drying, so that the rice product is obtained, the tissue structure, granularity, hardness and viscosity of the rice product are similar to those of rice, the rice product can be cooked together with rice simultaneously, has a taste and chewiness which are similar to those of rice, is unique in flavor, soft in fragrance, attractive, strong in appetite, easy to digest, and rich and complete in nutrition, can improve immunity and disease resistance of human bodies, and improve the gastrointestinal function, and the quality guarantee period of the rice product is three times of that of the rice sold on the market. More importantly, a shortcut is developed for efficient value-added full utilization of broken rice, a road for deep processing of the broken rice is widened, the economic value of the broken rice is increased, better social benefits and economic benefits are realized and a road of sustainable development is explored for deep processing of agricultural byproducts and effective solving of three rural issues.