51results about How to "The effect of increasing fragrance is obvious" patented technology

The invention relates to a preparation method of tobacco particles improved by endogenous scent substances. The method comprises steps as follows: concentration, scent preparation, spraying, scent improvement and the like. The scent of tobacco particles prepared with the method is harmonious with and similar to that of tobacco, and the tobacco particles endow tobacco products with unique and mellow scent. The tobacco particles produced with the method can effectively reduce release of tar and CO, can reduce tar and harm, improves safety of tobacco products and can remarkably improve the sensory effect during smoke without reducing the concentration of smoke.

The invention relates to a solid-phase Maillard reaction flavor-enhancing method for producing a seafood flavoring, which belongs to the technical field of flavoring production and comprises the following steps: compounding reducing sugar, amino acid and a flavor enhancer by taking a shrimp head albumen powder as a main raw material; fully mixing the ingredients; adjusting to a certain moisture content and pH; keeping a solid state; then carrying microwave heating; carrying out Maillard reaction flavor enhancement to prepare the seafood flavoring with the full flavor. The solid-phase Maillard reaction flavor-enhancing method for producing the seafood flavoring has a wide application prospect.

The invention discloses a method for preparing a spice for a red date fermentation type wine fragrant cigarette, which belongs to the technical field of tobacco and relates to the preparation method of a cigarette spice. The method comprises the following steps: 1. pretreatment is carried out; 2. pretreated and sterilized red date mashed fruit is subjected to microbe fermentation; 3. the red datemashed fruit after fermentation is subjected to oak ageing; and 4. the red date mashed fruit after oak ageing is subjected to concentration and refining to obtain a brown red pasty matter which is the spice for red date fermentation type wine fragrant cigarette. The method is unique, simple and easily operated; and when the spice obtained is used in the cigarette, the spice can improve the permeability of smoke, have obvious flavor enhancing effect and give special flagrance to the cigarette.

The invention provides a preparation method of reconstituted tobacco. The preparation method comprises the following steps of: 1, uniformly mixing tobacco stems, tobacco powder and water, then adding a cell disruption enzyme and an assistant I for carrying out enzymatic hydrolysis; 2, heating and extracting a mixture in the step 1, carrying out enzyme deactivation, then filtering to obtain filtrate and filter residue, concentrating the filtrate to obtain a concentrated solution; 3, adding a mixed culture and an assistant II in the concentrated solution, carrying out fermentation and enzymatic hydrolysis to obtain a tobacco extraction solution; 4, adding slurry in the filter residue in the step 1, uniformly mixing, adding hydrogen peroxide for carrying out oxygenolysis, then adding catalase for hydrolyzing residual peroxide to obtain mixed slurry; and 5, preparing the mixed slurry into a slice paper base, coating the tobacco extraction solution on the slice paper base, drying and preparing into the reconstituted tobacco. According to the preparation method of the reconstituted tobacco, the mixed culture is fermented in the concentrated solution, and thus the content of lignin can be reduced, and the smoking effect is improved.

The invention relates to a feed processing method, in particular to a microwave infrared preparation method of carbonized flavor-enhancing feed raw materials. It mainly solves the technical problems of poor taste of feed raw materials, slow processing speed, easy oxidation and deterioration, not easy to preserve, not easy to micronize, high loss of nutrient components, low digestibility and the like existing in the prior art. In the present invention, beans, wheat, corn, sorghum, grains and rice, plant seeds and seasonings for feed are mixed together and then poured onto the conveyor belt, and the materials are transported into a box equipped with a microwave system, and Microwave treatment is carried out, and then directly enters the box equipped with an infrared radiation heating system until the material is matured, and the finished carbonized flavor-enhancing feed raw material is released after the material is discharged.