304results about How to "Rich fragrance" patented technology

The invention provides a smoking material-free heating incombustible cigarette. The cigarette does not contain a smoking material used for generating smoke, the cigarette comprises a tobacco section,a support part and an approaching lip section which are coaxially connected in sequence and an external package material limiting the tobacco section, the support part and the approaching lip section.The support part and / or the approaching lip section are / is provided with a unit increasing fragrance. Accordingly, due to the fact that the materials of the tobacco section do not contain the smokingmaterial, the phenomena that due to the fact the smoking material absorbs water, the external package material is polluted and deforms, and mildew is likely to be produced due to long time storage cannot be generated; the storage environment condition requirements are low, and the production cost is lowered. In addition, when the heating incombustible cigarette is used, lighting is not needed, harmful smoke components generated by cigarette burning are greatly reduced, and the cigarette is safer, healthier and more environmentally friendly. In addition, the cigarette has multiple fragrances and special functions, the fragrances are rich, and the mouthfeel is full.

The invention provides a method for brewing a yellow wine using enzyme preparation and multi-bacteria, characterized in that: the concrete steps are that: soaking glutinous rice in clean water and adding lipase; steaming the glutinous rice and cooling, and adding alpha-amylase and neutral protease into the mixture and incubating and liquefying the mixture; adjusting the pH of mash and adding acid-resistant glucoamylase and incubating, saccharifying and cooling the mixture; adding bran koji, saccharomyces cerivisiae, ester-producing yeast and saccharifying and fermenting the mixture until the alcohol content is 12 degrees; continuously fermenting the mixture until the alcohol content is larger than 15 degrees and squeezing and filtering the mixture; adding stachyose, oligoisomaltose, honey,medlar leach solution and lycopene antioxidant into the filtered solution; processing the above mixture using a microwave alcoholic ripening machine and adding diatomite absorbent into the mixture and quickly freezing the mixture to clarify the mixture and then using a diatomite filter machine to filter the mixture and finally using membrane micro-straining technology to strain and degerm the product. The advantages of the invention are that: the wine taste is rich and strong; the wine body is full and soft and the wine is a health-care wine capable of adjusting the micro-ecological balance of the human digestive system.

The invention belongs to the technical field of flavoring essences for tobacco, and particularly relates to a flavoring essence for tobacco, which is a product of a Maillard reaction of a raisin extract, and the preparation thereof. The preparation of the flavoring essence for tobacco comprises the following steps of: adding one or more of amino acids and solvents into the raisin extract serving as a raw material, stirring to obtain a uniform reaction system, and carrying out the Maillard reaction in an oil bath heating state, wherein the solvent is one or more of propylene glycol, water, glycerol and glycol, and the added amount of the solvent is 5 to 10 times the weight of the raisin extract; and the reaction temperature is controlled to be between 80 and 140 DEG C, and the reaction time is controlled to be between 2 and 8h. In the preparation, the reaction of the raisin extract and the amino acid is utilized to obtain a flavoring agent for tobacco, the flavoring agent for tobacco is applied to the fragrance increase of the tobacco, the smoke has remarkable sweet fragrance and baking fragrance, and the irritation of miscellaneous gas is reduced.

The invention relates to the technical field of a filtering bar and discloses a composite particle filtering bar which comprises cellulose acetate base materials and shaping papers which are used for wrapping the cellulose acetate base materials. The cellulose acetate base materials contain the composite of processed coffee or cocoa particles. The cellulose acetate base materials of the filtering bar successfully contain the composite of the suitable ratio and processed coffee or cocoa particles. The suction produced by the filtering bar is suitable so that miscellaneous gases and irritation in smoke are removed effectively, the dedicate level of the smoke is improved and smoking tastes are improved. The smoke of cigarettes brings an agreeable smell of food solid particles to enrich cigarette agreeable smells and meanwhile to enable persons to have a variety of taste experiences in mouths.

The invention discloses a method for preparing delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers, and belongs to the field of paste food processing and fish by-product processing. Because of mixing and stir-frying of frittered freshwater fish, soybeans and Pixian thick broad-bean sauce, the delicious mushroom-fish tidbit paste has a fish fragrance, contains rich and comprehensive nutrients and has an excellent taste. Because of utilization of mushrooms, the delicious mushroom-fish tidbit paste has a rich sauce fragrance. Through utilization of large amounts of effective seasoning components of scallions, ginger and garlic and other natural spices, the delicious mushroom-fish tidbit paste has a rich and attractive integral flavor and an obvious scallion and garlic fragrances. The delicious mushroom-fish tidbit paste does not contain a preservative and has a long shelf life of 12 months. The method for preparing the delicious mushroom-fish tidbit paste from frittered freshwater fish leftovers fully utilizes frittered freshwater fish leftovers. The delicious mushroom-fish tidbit paste still has a heavy fragrance, contains rich nutrients and has a good taste after being subjected to high-temperature and high-pressure sterilization, has low salt and hot pepper content, and satisfies modern healthy-eating requirements.

The invention relates to a process for preparing a nutritional and delicious rice medium. The process is characterized by comprising the following steps of: fully mixing walnut paste, white fungus plasmagel, tuckahoe, hawthorn, sealwort, white mulberry mixed extract, fresh yam paste, fresh mushroom (or other mushrooms) paste, maize paste, green tea powder, fresh cedrela sinensis paste, bee honey and chicken extract; adding 4 percent of citric acid for decoloring; adding black sesame ground sesameseed oil, ramie seed onion oil, white rice vinegar and dextrin; stirring uniformly to obtain fine particles; and drying, sterilizing, sealing and packaging.

The invention belongs to the field of natural plant extraction and application, and particularly relates to a chive seed extract, a preparation method and application thereof to cigarette production. The extract is produced by the following method: chive seeds, as the raw material, are weeded, dried and shattered; with ethanol as the extractant or the entrainer, the raw material is processed through heating circumfluence or carbon dioxide supercritical extraction to get an ethanol extracting solution; the ethanol extracting solution is concentrated to get the chive seed extract. Added to cigarettes, the chive seed extract of the invention can significantly improve the sensory quality of the cigarettes and, in addition, has some potential effect on reducing the cigarette harm and enriching the cigarette function.

The invention relates to an essence, in particular to a flavored essence for increasing cigarette sour and sweet note. The flavored essence is made of raw materials including, in weight percent, 0.5-0.8% of 1% hydroxycitronellal, 1-2% of ethyl acetate, 5-8% of isoamyl acetate, 0.01-0.5% of beta-damascenone, 0.01-0.8% of dihydroactinidiolide, 0.01-0.8% of alpha-ionone, 1-2.5% of vanillin, 0.5-4% of butyric acid butylester, 0.5-5% of acetic acid, 0.5-5% of lactic acid, 4-10% of dried apricot slices extract, 4-10% of plum extract, 1-5% of tomato extract, 0.5-2% of iris extract, 3-8% of Zimbabwe tobacco extract, 20-30% of propanediol and 4.1-61.67% of 70% ethyl alcohol. The flavored essence solves the problems that an existing cigarette is single in fragrance and obvious in offensive odor and stimulation, smoking satisfaction and enjoyment of the cigarette is improved, the aroma amount of the cigarette is increased, obvious sour and sweet note is given for the cigarette, the flavored essence is rich in fragrance, and stimulation is reduced.

The invention provides a preparation method of orange-flavored reconstituted tobacco and the orange-flavored reconstituted tobacco. The preparation method comprises steps as follows: taking, soaking, drying and grinding fresh orange peels, adding orange peel powder to a paper base during coating, and performing coating, drying and the like. According to the method, after the powder with the proper particle size is prepared from the orange peels, a coating technology is organically combined, various properties of the reconstituted tobacco are improved, effective ingredients of the orange peels are applied to preparation of the reconstituted tobacco more scientifically and efficiently, compared with common reconstituted tobacco with no orange peel powder added, the prepared orange-flavored reconstituted tobacco is higher in smoke concentration, better in fragrance texture and richer in fragrance, the synergistic effect of the fragrance of fresh oranges and effective ingredients of a coating liquid is played, and prepared cigarettes are fine, lasting and smooth in smoke and higher in overall oral comfort degree.

The invention discloses a processing method for dried olive fruit sweetmeat and belongs to the technical field of agricultural local products. The processing method comprises the following steps of a, placing olive fruits into an edible salt aqueous solution with the concentration of 9-12 percent, soaking the olive fruits under a closed condition for 4-8 days, then placing the olive fruits into an edible salt aqueous solution with the concentration of 6.5-7.5 percent, and performing natural lactic acid fermentation under a condition of keeping the temperature at 19-27 DEG C as well as the closed condition for over 20 days; b soaking and washing the olive fruits which are fermented in the step a through clean water; and c, punching or scratching the soaked and cleaned olive fruits, then sugaring and drying the olive fruits to obtain the dried olive fruit sweetmeat. According to the method, the nutrition of the fruits cannot be destroyed under the condition that any chemical substances and food additives are not added; furthermore, unique fragrance is generated through conversion of components in a fermentation process; the produced dried olive fruit sweetmeat has a strong frankincense flavour and rich nutrition.

The invention discloses a casing flavor for an expanded cut tobacco. The casing flavor comprises the following components in parts by weight: 8-15 parts of a Zimbabwe tobacco leaf extract, 5-12 parts of a Brazil tobacco leaf extract, 3-8 parts of honey, 1-3 parts of 10% by mass of a red jujube extract, 2-5 parts of 1% by mass of phenylacetaldehyde, 5-8 parts of 1% by mass of guaiac wood oil, 0.5-2 parts of a fenugreek fluid extract, 1-3 parts of a liquorice fluid extract, 2-5 parts of maple syrup, 1-2 parts of 10% by mass of an orris root extract, 10-25 parts of water and 12-61.5 parts of propanediol. After the casing flavor is added into the expanded cut tobacco, the sensory quality shortages of insufficient fragrance, high metal impurity gas content, high irritation, metallic flavor residues and the like in the existing expanded cut tobacco are overcome, the fragrance content is increased, the expanded cut tobacco is endowed with fragrance and sweetness of a fruit and is enriched in fragrance, the throat irritation is reduced, and the sensory quality of the expanded cut tobacco is remarkably improved.

The invention discloses an environment-friendly cigarette filter rod as well as a preparation method and application thereof. The preparation method of the environment-friendly cigarette filter rod comprises the following steps: adding a high-starch food material and a high-fiber plant material into a popcorn machine, and extruding; performing extrusion moulding through a mould; and mechanically cutting to obtain a solid filter rod or hollow filter rod. The preparation method has the advantages of low equipment requirements, simplicity in operation, cheap raw materials and low production cost; and the prepared solid filter rod and hollow filter rod have high safety performance, are environment-friendly and have certain adsorption interception functions and aroma enhancement effects.

The invention discloses a chrysanthemum essence for hand cream, which is characterized by comprising the following components by weight percent: 2 parts of vetiver oil, 2 parts of cinnamon bark oil, 14 parts of sandal oil, 28 parts of alpha-terpineol, 8 parts of jasmine fragrance base, 36 parts of geranium oil, 20 parts of ylang ylang oil, 30 parts of hydroxycitronellal, 20 parts of lavender oil, 12 parts of bergamot oil, 8 parts of isoeugenol, 2 parts of iris resin, 2 parts of musk ketone, 8 parts of Peru musk, 16 parts of heliotropin and 2 parts of vanillin. The chrysanthemum essence for the hand cream is suitable for fragrance products of white cream, skin milk, fragrant molasses and the like, has no defect of discoloration, and has the advantages of pure and rich fragrance, strong durability, extremely less using quantity and the like.

The invention discloses a pineapple flavor essence. The raw materials of the pineapple flavor essence comprise 300.0 weight permillage of allyl caproate, 200.0 weight permillage of cyclohexyl allyl propionate, 30.0 weight permillage of ethyl acetate, 50.0 weight permillage of cyclohexyl allyl acetate, 30.0 weight permillage of geranyl hexanoate, 10.0 weight permillage of benzyl propionate, 5.0 weight permillage of petit grain oil, 2.0 weight permillage of acetic leaf alcohol ester, 10.0 weight permillage of vanillic aldehyde, 3.5 weight permillage of cinnamyl acetate, 100.0 weight permillage of ethyl butyrate, 20.0 weight permillage of ethyl oenanthate, 30.0 weight permillage of pentyl acetate, 30.0 weight permillage of cyclohexyl allyl butyrate,10.0 weight permillage of geranyl butyrate, 10.0 weight permillage of linalool, 10.0 weight permillage of citral dimethyl acetal, 0.5 weight permillage of dimethyl hydroxyl furanone, and 150.0 weight permillage of diethyl phthalate. The pineapple flavor essence of the invention is fit for perfuming products such as grease, emulsion, shampoo, and the like, and has the advantages of pure flavor, strong endurance, less dosage, and the like.

The invention discloses a casing flavor for light flavor-style cigarettes. The casing flavor is added with a certain amount of angelica polyclada tincture, angelica root tincture, apricot extract and jasmine concrete; the extracted natural herbal raw materials are mainly selected from local plants growing in Hubei Shenlongjia area, and then the ingredients having a good effect on tobacco are extracted by use of a modern extraction technique and are applied to the casing flavor for the light flavor-style cigarettes; the casing flavor for the cigarettes mainly contains aromatic raw materials having aromas, such as hay aroma, sweet aroma, fruity aroma and cream aroma to form the style of the light flavor-style cigarettes; as a result, the aromas of the cigarettes are enriched and the comfort and the quality of the product are improved.

The invention discloses an orange essence for filter capsules, a preparation method of the orange essence, the filter capsules and cigarettes. According to the orange essence for filter capsules disclosed by the invention, aroma of the orange essence can be obtained through cooperation of various raw materials. Since no essential oil is adopted as the raw material of the essence, the orange essence for the filter capsules disclosed by the invention has fixed chemical components and constant contents, and no influences of production conditions, storage environments, manufacturers and other external factors are generated, so that stability of the quality of the orange essence for the filter capsules is ensured. Moreover, the orange essence for the filter capsules has rich aroma and good coordination, aroma can be improved and modified well, the sweet and cloying feeling is reduced, offensive odor is covered, and irritation is reduced; and the quality and quantity of the aroma can be improved, the cigarette aroma is coordinated, the sensory comfort is increased, and the smoking taste and aftertaste can be improved.

The invention discloses a canned pork luncheon meat and a making method thereof, and belongs to the technical field of canned foods. The canned pork luncheon meat comprises, by weight, 60-70 parts of meat, 2-8 parts of corn starch, 1-3 parts of yellow rice wine, 0.5-1.5 parts of edible salt, 0.2-0.8 parts of white sugar, 0.05-0.08 parts of I+G, 0.01-0.03 parts of composite phosphate, 0.1-0.3 parts of konjac glucomannan, 0.05-0.1 parts of carrageenan, 0.15-0.3 parts of paprika, 0.02-0.04 parts of a spice, 0.02-0.05 parts of onion, 0.01-0.015 parts of powdered ginger, 0.005-0.01 parts of beet red, and 0.002-0.05 parts of L-ascorbic acid; and the meat comprises at least one of chicken, pork and beef. The canned pork luncheon meat has the advantages of good mouthfeel, rich fragrance and good color.

The utility model discloses outer space aromatic vinegar and a process for brewing the outer space aromatic vinegar, which relates to vinegar and a method for brewing the vinegar. The outer space aromatic vinegar is brewed through using outer space Daqu as vinegar starter and the outer space aromatic vinegar has unique flavor and excellent quality through the unique characteristics of the outer space Daqu and the unique process for brewing the outer space aromatic vinegar. The outer space aromatic vinegar takes pure grain and wheat bran as main raw materials, the outer space starter is added, and the outer space aromatic vinegar is obtained through brewing elaborately. The ratio between the grain and the wheat bran is 2:8, the character of the outer space aromatic vinegar is brownish red, concentrated acid and aromatic, and physical and chemical components and the quality indexes of finished vinegar far excel the national standard specified value. The technological process for brewing the outer space aromatic vinegar comprises: preparing raw materials, preparing starter, steaming the raw materials, fermenting thin fermented material, fermenting solid, aging, dipping, depositing, blending, sterilizing, checking the quality of finished vinegar, and packing. The outer space aromatic vinegar of the invention is taken as condiment and can be provided for various people and various situations to eat such as restaurants and families, and the brewing process is used for the vinegar brewing industry to produce the outer space aromatic vinegar.

The invention relates to a cord-like Fenghuang Dancong black tea preparation method, sequentially comprising the following steps of: picking up fresh leaves, broiling the fresh leaves, drying the fresh leaves, touching the fresh leaves, naturally withering, twisting, fermenting, drying and baking with charcoal. The cord-like Fenghuang Dancong black tea preparation method is re-innovated by using a Fenghuang oolong tea collecting and processing process and a black tea refining process. The black tea prepared by using the method not only has the characteristics of natural flowery / fruity sharpness, strong honey taste, obvious hill rhythm, strong sweet force, and brewing resistance of Fenghuang oolong tea, but also has the characteristics of warm nature, warm stomach and mellow taste of the black tea. Furthermore, the prepared finished product tea has various natural floral note / fruity and specific plexus rhyme, can meet the requirements of consumers with different tastes, and is a tea production process with generalization significance.

The instant tasty and refreshing tablet includes the following components: food level pullulan, auxiliary filming agent, seasoning, emulsifier, functional nutrients, pigment and water. The making process includes: adding food level pullulan and auxiliary filming agent into hot water while stirring to obtain material A; dissolving seasoning in hot water, mixing with emulsifier, functional nutrients, pigment, etc and adding the mixture into material A to obtain material B; grinding material B in colloid mill, homogenizing in homogenizing machine, de-airing in vacuum de-airing machine and setting into material pot; forming in and drying at 80-100 deg.c to obtain the product. The instant tasty and refreshing tablet may be dissolved in mouth fast completely without residue.

The invention discloses a method for extracting basic smoke smell raw material of tobacco source for electronic cigarettes. The raw material can solve the problems that the suction frequency, the amount of smoke and the state of the smoke of electronic cigarettes are affected since the traditional tobacco extract is used in electronic cigarettes. The method is specific by reducing sugar content in the tobacco juice of cigarettes with tobacco extract to 1% and below and removing insoluble substances in the tobacco juice. The extracting method comprises following steps: (1) extracting as many aroma compounds as possible from tobacco raw material by wet extrusion or solvent immersion to obtain the initial product of tobacco source basic smoke smell raw material; (2) extraction or dissolution of the obtained initial product of tobacco source basic smoke smell raw material using a solvent (system) that is (almost) insoluble for sugar but as soluble as possible for flavor substances; the extraction or solution is concentrated and then dissolved in another solvent ( system ) to remove the insoluble matter to obtain the tobacco source basic smoke smell raw material for the electronic cigarettes.

The invention discloses oil marinate in secret formula, which includes following raw materials: refined oil, cooked rapeseed oil, soup-stock, dark soybean sauce, salt, chicken essence, Chinese pricklyash, dry chili, chili powder, monosodium glutamate, Chinese onion, raw ginger, rock sugar, star anise, fennel, cloves, alpinia katsumadai, lysimachia sikokiana, fructus amomi, rhizoma kaempferiae, amomum tsao-ko and cinnamon bark. A preparation method includes: 1) washing and blanching the marinating raw materials, adding the raw materials to marinade, heating the marinade to boiling, stewing themarinade on soft fire, and when the raw materials are 80% cooked, moving out and draining the raw materials, and air-cooling the raw materials; 2) placing marinating oil in a marinating pot, heatingand boiling the marinating oil and adding the marinating raw materials in the step 1) to the marinating pot for marinating the raw materials; 3) moving out the marinating raw materials, and when the marinating oil is cooled, soaking the marinating raw materials in the marinating oil. The product has unique flavor, high nutritional value and strong fragrance, is long in shelf life and is easy to transport and store.

The invention discloses a plateau pecan processing method comprising the following steps of: selecting raw materials, grading the raw materials, cleaning and airing the raw materials, proportioning and cooking the raw materials to induce the flavor of the raw materials, storing the raw materials to improve the flavor of the raw materials, stoving the raw materials, cooling the raw materials in a pine box, and packaging the raw materials to obtain the finished products. The plateau pecan processing method has the beneficial effects that the steps are simple, the formula proportion is reasonable and scientific, the raw materials are few, and the dosage of chemical additives is less; as the pine box is used for processing the pecan, the flavor of the pecan can be more unique; the edible pecan nuts processed by the method are rich in taste, special in flavor and rich in nutrient and are crisp, tasty and refreshing; and the pecan nuts play the roles of brain power enhancement, health care and body building after being eaten.

The invention relates to a preparation method for low-level fatty acid and polyol mixed ester and application thereof. The preparation method comprises the following steps that: heteropoly acid is used as catalyst; low-level fatty acid and polyol are used as reaction material; esterification reaction is carried out to the reaction material at a certain temperature; polyol mixed ester products of the invention are obtained by purifying the reaction material. The preparation method has the advantages of adopting solid-supported heteropoly acid to catalyze the synthesis of low-level fatty acid and polyol and improving reaction rate and yield significantly. As the method is short in reaction time, high in yield and capable of utilizing catalyst repeatedly, the cost is relatively lower and the environmental pollution is little. The operation of adding the low-level fatty acid and polyol mixed ester prepared by the invention into cigarettes can have significant flavoring effect, which can enrich flavor, coordinate cigarette flavour, reduce stimulation and improve aftertaste, so as to integrally promote the sensory quality of cigarettes.

The invention discloses a preparation method of a selenium-rich edible vinegar. In the invention, the selenium-rich edible vinegar is brewed through a solid state fermentation process of raw materials comprising selenium-rich corn and sorghum, selenium is chelated with Daqu powder and Aspergillus albicans as a saccharification agent and proteins in a protease enzymatic hydrolysis raw material in the Daqu powder as oligopeptide substances or amino acid, and stable organic selenium is formed through a biochemical reaction of a fumigating process, so it is beneficial to realize human body absorption and function performance; and selenium-containing drinking water is used when the used Aspergillus albicans is cultured in order to induce the Aspergillus albicans to generate an enzyme system converting inorganic selenium to organic selenium. The fumigating process maintains a temperature in a range of 105-110DEG C, and can promote the chelation of peptides amino acids and selenium in order to form a stable organic compound. The selenium-rich brewed edible vinegar prepared through the method has the advantages of stable selenium compound, good color, excellent fragrance and good taste, and has strong health functions, and the content of selenium in 1kg of the finished vinegar is 0.98-1.20mg.

The invention discloses a brewing method of jujube wine suitable for women for drinking, which comprises the following steps: 1) preparing wort; 2) preparing red jujube mature material; 3) preparing the jujube wine; 4) taking barbary wolfberry fruit, donkey-hide glue, membranous milkvetch root, pilose Asiabell root, Chinese angelica, safflower, tuber fleeceflower root, glossy privet fruit, Szechuan lovage rhizome, white paeony root, ginseng, cassia bark, suberect spatholobus stem, motherwort herb and hairy antler, mixing and performing percolation to prepare percolate; 5) blending to prepare a coarse product of the jujube wine suitable for the women for drinking; 6) filtering through an ultrafiltration membrane; 7) performing hot-filling; and 8) performing microwave sterilization. The transparency degree of the jujube wine suitable for the women for drinking is higher than that of a product prepared by the traditional process; simultaneously, precipitates generated by the product which is produced according to the brewing method after the product is preserved for three years are greatly fewer than the precipitates generated by the traditional product after the traditional product is preserved for three months. The women with irregular menstruation, low back pain and sallow face need to drink 50-100ml of the jujube wine daily and can recover the health after 5-10 days and regain the hesternal beauty and the style.

The invention discloses a brewing method of a male drinking jujube wine. The brewing method comprises the steps of: 1. preparing wort; 2. preparing a wrought jujube material; 3. preparing a jujube wine; 4. taking Chinese wolfberries, donkey-hide gelatin, radix astragali, codonopsis pilosula, Chinese angelica, safflower, radix polygonum multiflorum, morinda officinalis, eucommia, tuber onion seeds, schisandra chinensis, rosa laevigata, cistanche deserticola, cinnamomum aromaticum, polygonatum rhizome, cynomorium songaricum, tortoise shells, a hippocampus, a gecko, a pilose antler, herba epimedii, and rhodosin for mixing, then conducting percolation to prepare a percolating solution; 5. blending a male drinking jujube wine crude product; 6. carrying out filtration with an ultrafiltration membrane; 7. performing hot filling; 8. conducting microwave sterilization. The male drinking jujube wine of the invention has higher clearness and brightness than products prepared by traditional technologies. Meanwhile, after three years of preservation, the product of the invention generates substantially less sediments than traditional products preserved for three months. The jujube wine of the invention has kidney tonifying and yang invigorating efficacy, and can make the male feel full of energy after 100ml of administration each day. Especially for the middle-aged and elderly men, the wine provided in the invention can make them rejuvenated and greatly improve the sexual life quality.

The invention discloses a blending method of mixed-flavor type white spirit. The blending method comprises the steps of base liquor selection, base liquor blending as well as alcohol content drop and packaging. The blended white spirit is unique in aroma, and the various aromatic substances are high in content, diversified in type, and rich in aroma. The white spirit blended according to the method has the advantages that the wine body is mellow and rich, has lingering aftertaste, strong pit aroma, soft sweet and refreshing mouthfeel, and pure faint scent, and has harmonious flavors, refreshing and clear aftertaste, and fresh honey fragrance; a drinker obtains soft continuous mouthfeel after the white spirit just enters the mouth, and obtains the refreshing and clear mouthfeel after swallowing the white spirit, and the aftertaste is enjoyable and smooth. According to the blending method, the different micro ingredients with different aroma types are blended with the base liquor, and then the new balance is achieved, so that the wine body has good harmony and unity.

The invention relates to a preparation method and application of tobacco flavor. The preparation method comprises the following steps: adopting Yunnan tobacco leaf as a raw material, drying, smashing, adding water of which the mass is 4-5 times than that of the Yunnan tobacco leaf, heating to 80-85 DEG C, soaking for 1-1.5 h, then adding ethyl alcohol of which the mass is 6-6.5 times than that of the Yunnan tobacco leaf for extracting, concentrating to obtain a primary Yunnan tobacco leaf extract, adding the primary Yunnan tobacco leaf extract and a granular filler according to the mass ratio of (10-30):1 into a carbon dioxide supercritical extraction device for supercritical extraction to obtain an extract liquor, and performing a Maillard reaction on the extract liquor, xylose, phenylalanine, glycerol and purified water according to a mass ratio of (50-70):(5-7):(1-3):(20-50):(2-5) to prepare the tobacco flavor. The preparation method provided by the invention is simple in steps and easy to control, combines the supercritical extraction and the Maillard reaction for use, is low in extraction temperature and short in extraction time, and allows the aroma components in tobacco to be preserved to the utmost extent, the note of the tobacco flavor can be richer through the followed Maillard reaction, and the flavor of the tobacco flavor can be full and heavy.

The invention discloses a method for quickly pickling salted duck eggs with a spicy lentinus edodes compound flavor. The method provided by invention comprises the following steps: firstly treating duck eggs with acetic acid solution to remove an outer film on the surface of duck egg shell to reduce the immersion resistance to the salt so that the duck eggs are easier to pickle; adopting partial potassium chloride to replace sodium chloride to prepare pickling solution, so as to reduce the penetration of sodium ions and keep the taste of the salted duck eggs intact; and drying wasted lentinus edodes pedicels, grinding the wasted lentinus edodes pedicels into powder, preparing the lentinus edodes powder and spices like chilies and star anise to into spicy lentinus edodes compound pickling materials, mixing the spicy lentinus edodes compound pickling materials with diatomaceous earth and white spirit to prepare a pickling substrate, and wrapping the first-time pickled duck eggs in the pickling substrate and pickling the duck eggs in an airtight space. Due to the addition of the white spirit, alcohol can destroy biological membrane structures, open membrane pore passages and increase the permeability of the duck egg shell to improve the penetration rate of salt, the chilies and the lentinus edodes so that the duck eggs can have diversified tastes and aromas; and the precipitation and accumulation of the protein of egg yolks occur so that dispersed extremely tiny oil drops gather together to promote the generation of egg yolk oil.