30 results about "Menthol Flavor" patented technology

The invention discloses a peppermint flavor essence special for heating non-flaming cigarette and a preparation method. The peppermint flavor essence comprises 5%-10% of menthol, 1%-5% of menthol glucoside, 1%-10% of mycose, 30%-40% of 1,2-propylene glycol and the balance of ethyl alcohol. The peppermint flavor essence special for heating non-flaming cigarette disclosed by the invention is capableof keeping stable fragrance of the heating non-flaming cigarette in long-term storage process. The peppermint fragrance is uniform and stable and is uniformly released in the whole heating smoking process.

Disclosed is minty needle mushroom bread which is composed of, by weight, 300-320 parts of wheat flour, 4-5 parts of yeast powder, 60-70 parts of milk tea powder, 50-60 parts of white granulated sugar, 50-60 parts of pumpkin kernels, 10-15 parts of rye, 35-40 parts of needle mushrooms, 23-26 parts of longan pulp, 30-40 parts of honey, 35-45 parts of pineapple juice, 6-7 parts of sterculia lychnophora, 5-6 parts of andrographis paniculata, 7-8 parts of fingered citron, 6-7 parts of sesame stems and the like. The minty needle mushroom bread contains the needle mushrooms, thereby being capable of improving human immunity, tonifying liver and resisting cancer, and is delicious in taste; food materials like pumpkin seeds and rye which are rich in nutrition are added, and adding of extracts of traditional Chinese medicinal materials like sterculia lychnophora, andrographis paniculata and dandelion which have efficacy of clearing heat, moistening lung, detoxifying and the like enables the minty needle mushroom bread to have certain healthcare efficacy.

The invention discloses a mint tobacco compound e-liquid. The e-liquid is compounded by tobacco extracts, mint type spice and auxiliary spice, by substituting traditional free nicotine with the tobacco extracts, the stimulation feeling and discomfort brought by the traditional free nicotine are avoided, the mint taste e-liquid good in sensory perception is obtained, the cooling feeling of mint canbe tenderly and slowly released, the aroma of cigarette is achieved, the mouthfeel is tender and smooth, and the smoking taste is closer to traditional mint tobacco.

The invention discloses an amisulpride tablet and a method for preparing the same. The amisulpride tablet comprises raw materials and excipients, and is characterized in that film coating is carried out on the surfaces of the amisulpride tablet by the aid of film coating premixes; the film coating premixes comprise opadry gastric-soluble coating powder and flavoring agents; the flavoring agents comprise sweeteners, taste masking agents and aromatizers; the sweeteners are selected from a type of aspartame and acesulfame potassium; each taste masking agent is sodium chloride; the aromatizers are selected from a type of cherry flavor essence, apple flavor essence, honey peach flavor essence, sweet orange flavor essence, strawberry flavor essence and mint flavor essence. The amisulpride tablet and the method have the advantages that film coating is carried out on the amisulpride tablet, accordingly, bitter taste of amisulpride can be masked to a certain extent while the stability of the amisulpride tablet which is a medicine is improved, the medication compliance of patients can be improved, and medicine taking pretending possibility of the patients can be reduced to a certain extent; usage of lubricants is controlled, accordingly, the dissolution of the medicine can be greatly improved, and the medicine can be stably and quickly released in bodies.

The invention discloses a preparation method of green tea and mint-flavored peanuts. The preparation method comprises the following steps: heating and boiling peanuts in a jacketed pan; heating and boiling green tea to obtain filter liquor A; soaking the peanuts with the filter liquor A, and stir-frying until the peanuts are cooked by 30%-45%; heating and boiling mint to obtain filter liquor B, soaking the peanuts with the filter liquor B, and stir-frying until the peanuts are cooked by 50%-60%; heating and boiling bitter tea, peppers, medlar, ligusticum wallichii, lysimachia sikokiana, lysimachia foenum-graecum, zanthoxylum bungeanum, cloves, allspice, thyme, dried orange peels, fennel, cassia twigs and bay leaves, adding the peanuts, soaking, and stir-frying until the peanuts are cooked by 70%-80%; adding salt, cooking wine, taumatin, trehalose, stevioside and monosodium glutamate into water, stirring for heating, adding the peanuts, soaking and drying. The peanuts prepared according to the method are unique in flavor, fresh and cool in mouth feel, fragrant, crisp and delicious; decayed tooth and glucose fluctuation are hardly caused after the peanuts are eaten.

The invention relates to an encapsulation process of dispense prescriptions granule of traditional Chinese medicine for animals without fishiness odor belonging to preparation technical field of the animal traditional Chinese medicine dispense prescription granule. The process comprises steps as follows: the dried extract powder of the traditional Chinese medicine for animals, micropowder silica gel, pregelatinized starch, menthol flavor and lemon essence are mixed completely; ninety percent ethyl alcohol granule is added and baked, then animal traditional Chinese medicine dispense prescription granule without fishiness odor is produced, wherein the part by weight of the raw materials is that paste powder of the traditional Chinese medicine for animals 100 parts, micronized silica gel 0.1-0.5 parts, pregelatinized starch 1-3 parts, menthol flavor 0.5-2 parts, and ninety percent ethyl alcohol 15-30 parts. The invention can conceal the odor of the traditional Chinese medicine dispense prescription granules for animals.

The invention provides minty aroma slow-release congealed fat for cigarettes and a minty aroma cigarette filter stick. The minty aroma slow-release congealed fat is prepared from a main component, a cross-linking agent, a packing material and peppermint essence for cigarettes, wherein the main component contains at least one of polyethylene glycol, polyethylene glycol and polyvinylpyrrolidone; thecross-linking agent contains citric acid compounds and at least one of chitosan, modified starch, carboxymethyl cellulose compounds and alginic acid compounds; the packing material is one or a mixture of sodium carboxymethylcellulose, cyclodextrin and stearic acid. The minty aroma cigarette filter stick comprises tow for cigarettes and the minty aroma slow-release congealed fat added to the tow for cigarettes. The minty aroma slow-release congealed fat can lock minty aroma at the room temperature, and meanwhile, the minty aroma can be effectively released when the minty aroma slow-release congealed fat is added to a cigarette filter tip and main stream smoke flows through the filter tip. After long-term storage, the minty aroma cigarette filter stick can still provide sufficient minty taste for a smoker.

The invention discloses a flavoring agent composition added in tipping paper for cigarettes. The flavoring agent composition is prepared from raw materials including stevioside, ethanol or added edible concentrated peppermint herb essence, edible coffee essence and the like according to different ratios through a dispersion process of a high-speed dispersion machine. According to the flavoring agent composition disclosed by the invention, flavoring additives are edible grades, and various mouthfeel smoking effects including a sweet taste, a cool peppermint herb taste or a coffee taste and thelike can be generated in a cigarette smoking process according to the adjustment of a process technology formula.

The invention discloses a mint-honey-pomelo tea and a preparation method thereof. The mint-honey-pomelo tea contains 20 parts of honey, 30 parts of white granulated sugar, 100 parts of sugared pomelo peel, 15 parts of mint leaves, 50 parts of purified water and 1 part of pectin, wherein the sugared pomelo peel is formed by preserving pomelo peel, white sugar and honey wherein a wight ratio of pomelo peel to white sugar to honey is 1:2:1. The problem that no mint-honey-pomelo tea is avaiable in the market is solved, and the taste of pomelo tea is enriched.

The present invention discloses cool and refreshing mint flavored film coated salted duck eggs. The salted duck eggs are prepared from the following raw materials in parts by weight: 500-510 parts of duck eggs, 20-24 parts of duck blood, 35-40 parts of pumpkin seeds, 4-6 parts of fresh mints, 23-26 parts of pearl powder, and an appropriate amount of sodium carbonate, malic acids, polyvinyl alcohol, glycerin, edible salt and water. Pickling liquid for soaking the duck eggs has various raw materials, including the duck blood, fresh mints, etc., so that the salted duck eggs are rich in nutrition, the nutrients absorbed within the duck eggs are much, and the method improves the whole nutrition of the salted duck eggs. After consumption, the salted duck eggs have a cool and refreshing mint flavor and also have a certain health-care efficacy. After the improvement of the technology, the permeability of eggshells is increased, the pickling process of the duck eggs can be shortened, and a coating film is formed outside the eggshells, so that the preparation method can better preserve the salted duck eggs.

The invention discloses minty purple sweet potato fermented yogurt with the effects of clearing heat and inducing diuresis. The minty purple sweet potato fermented yogurt is prepared from the following raw materials in parts by weight: 200-220 parts of purple sweet potatoes, 10-12 parts of skim milk powder, 6-7 parts of spina date seeds, 2-4 parts of heartleaf houttuynia herb, 5-6 parts of liquorice root, 8-10 parts of peppermint juice, 2-3 parts of corn stigma, 4-6 parts of seaweeds, 3-5 parts of pomegranate rind, 6-8 parts of cornflower, 0.2-0.4 part of stevioside, 10-15 parts of honey, 10-12 parts of glucose, proper amount of streptococcus thermophilus and proper amount of lactobacillus bulgaricus. The minty purple sweet potato fermented yogurt has the advantages that by firstly carrying out micropore treatment on purple sweet potato powder in the production process of the purple sweet potato fermented yogurt, the purple sweet potato powder can be fermented more thoroughly, the yield can be increased, and meanwhile, the obtained purple sweet potato yogurt has exquisite tissue, uniform texture, moderate sourness and sweetness, uniform color and moderate viscosity; by adding the peppermint juice, the yogurt has refreshing taste and the taste is enhanced; the added Chinese herbal medicine components, such as heartleaf houttuynia herb, liquorice root and corn stigma, have the effects of clearing heat and inducing diuresis, thus increasing the economic value of the product.

The invention provides tartary buckwheat sprout chewable tablets with a healthcare function and a preparation method thereof. The tartary buckwheat sprout chewable tablets comprise the following raw materials in percentage by mass: 20-40% of tartary buckwheat sprout powder, 15-25% of microcrystalline celluloses, 14.4-30% of xylitol, 0.15-0.3% of stevioside, 0.075-0.15% of menthol and the rest of maltodextrin added to reach 100%. Tartary buckwheat sprouts are stir-fried with low fire so as to remove herbal flavor, so that the tartary buckwheat sprout chewable tablets have good chewiness, uniform color and moderate sweet taste and peppermint taste and are convenient to take. Synergistic effects are generated while the original effects of the tartary buckwheat sprouts are reserved through compatibility of the tartary buckwheat sprouts, maltodextrin, microcrystalline celluloses, xylitol, stevioside, menthol and the like, so that the tartary buckwheat sprout chewable tablets have an antioxidant effect, can remarkably reduce the content of MDA (methylene dioxyamphetamine) in serum and improve the GSH-PX activity and T-SOD activity in brain tissues and have relatively high edible and medicinal values and economic benefits.

The invention discloses herba menthae flavored pure natural traditional Chinese medicine shampoo. The herba menthae flavored pure natural traditional Chinese medicine shampoo is prepared from the following components in parts by weight: 4 to 8 parts of phospholipid powder, 1 to 2 part of lecithin oil, 3 to 10 parts of rosemary extract, 3 to 10 parts of thyme extract, 3 to 10 parts of lavender extract, 2 to 5 parts of nettle extract, 3 to 5 parts of folium artemisiae argyi, 8 to 10 parts of artemisia vulgaris, 10 to 12 parts of radix polygoni multiflori, 8 to 15 parts of fructus gleditsiae, 5 to 10 parts of fructus lycii, 5 to 10 parts of aloe, 10 to 20 parts of lauric acid, 0.5 to 5 parts of hyaluronic acid, 0.05 to 0.2 part of methyl ester, 0.1 to 0.5 part of disodium ethylene diamine tetraacetate, 2 to 4 parts of bighead atractylodes rhizome, 0.2 to 0.4 part of hydroxymethyl cellulose, 7 to 10 parts of cocamidopropyl betaine, 0.2 to 0.5 part of sage extract, 2 to 5 parts of chamomile extract, 1 to 3 parts of equisetum arvense herb extract, 7 to 11 parts of herba menthae extract and the balance of water. The herba menthae flavored pure natural traditional Chinese medicine shampoo provided by the invention has the beneficial effects that a process is simple and the cleaning power is moderate; the herba menthae flavored pure natural traditional Chinese medicine shampoo is easy to rinse and has no irritation on hairs, skins and eyes; the hairs washed by the herba menthae flavored pure natural traditional Chinese medicine shampoo are bright and smooth and have great elasticity and dry and wet combing properties; a user especially feels cool and comfortable; the herba menthae flavored pure natural traditional Chinese medicine shampoo has the effects of relieving itching, preventing or inhibiting dandruff regeneration, refreshing and tranquilizing and nourishing heart.

The invention discloses minty special flavor peanuts which are prepared from the following raw materials in parts by weight: 100-120 parts of peanuts with cirrus and shells, 20-30 parts of mint leaves, 10-20 parts of skim milk powder, 3-4 parts of table salt, 7-8 parts of five spice powder, 10-12 parts of white sugar, 1-2 parts of cayenne pepper leaves, 3-4 parts of platycodon grandiflorum, 2-3 parts of leonurus, 3-4 parts of radix polygonati officinalis, 4-5 parts of emblic leafflower fruits, 2-3 parts of mango seeds, 2-3 parts of semen oroxyli, 10-12 parts of white vinegar, 20-30 parts of sweet rice wine and a proper amount of coconut juice. According to the minty special flavor peanuts disclosed by the invention, pores are punched in the peanut shells which are hard to season originally, so that the fragrance permeates more thoroughly and the peanut kernels is strong in fragrance and unique in flavor. Moreover, no broken peanut shells are available, so that the fragrance of the peanut kernels is hard to diffuse and is long in storage life. A finished product is rich in mint faint scent and milk flavor, and furthermore, Chinese herbal medicines permeate into the finished product, so that the finished product is rich in nutrition.

The invention relates to a method for determining menthol in tobacco flavor and perfume. The method comprises the following steps: adding N-hexane extraction liquid containing an internal standard into the tobacco flavor and perfume, and thus obtaining a sample solution; after oscillation extraction, getting supernatant for GC-MS analysis, and thus obtaining the peak area ratio of menthol and the internal standard in the sample supernatant; preparing a menthol-series standard work-solution by using menthol and the N-hexane extraction liquid containing the internal standard for GC-MS analysis, and thus obtaining the peak area ratio of menthol to the internal standard in the standard work-solution; establishing an equation of linear regression through the peak area ratio of menthol to the internal standard in the standard work-solution and the mass concentration of menthol, obtaining the mass concentration of menthol in the standard work-solution, and calculating the content of menthol in the tobacco flavor and perfume. The method adopts a solvent for direct extraction, an internal standard method for quantification and a GC-MS method for the determination of menthol content, so that the accuracy of determination of menthol in the flavor and perfume and the working efficiency are improved, and meanwhile the menthol loss in the experimental process is reduced.

The invention discloses a processing technology of minty red bayberry nectar. The processing technology comprises the following steps: (A), preparation of mint lemonade; (B), blending of the red bayberry nectar; (C), preparation of the minty red bayberry nectar: the mint lemonade and the red bayberry nectar are mixed in a weight ratio of (4-6): 1 and placed in a clean container to obtain a mixed solution; and (D), impregnation of the minty red bayberry nectar: the mixed solution is impregnated at the impregnation temperature of 50-60 DEG C for 50-60 min. With adoption of the scheme, the minty red bayberry nectar which is good in taste and has advantages of mint lemon and red bayberry simultaneously can be provided, and the processing technology is simple.

The invention relates to a peppermint mouthwash tablet containing artificial saliva and a preparation method thereof, and belongs to the field of oral hygiene products. The peppermint mouthwash tabletcontaining the artificial saliva contains peppermint ingredients, and the artificial saliva, disintegrating agent, carbonate and / or bicarbonate, acid agent and filler. Compared with traditional toothpastes, mouthwash tablets and other oral cleaning products, the peppermint mouthwash tablet does not need to drink water additionally after improvement, after entering an oral cavity, the peppermint mouthwash tablet can be dissolved quickly through a small amount of saliva in the oral cavity, and can be completely dissolved within 30s as soon as possible, and in addition, the peppermint mouthwashtablet has the advantages of good oral cleaning and breath refreshing effects, low costs, and wide market prospects.

The invention discloses a nutrient health-care pear vinegar beverage with the taste of mint. The nutrient health-care pear vinegar beverage is made from the following raw materials in parts by weight: 440-460 parts of pears, 8-10 parts of siraitia grosvenorii, 1-2 parts of menthol, 10-13 parts of fructus gardeniae, 7-9 parts of sweet-scented osmanthus, 25-30 parts of watermelon juice, 3-5 parts of aloe, 8-10 parts of bitter gourds, 4-6 parts of a Pu'er tea, 7-8 parts of sunflower seeds, 10-12 parts of tomatoes, 30-35 parts of white granulated sugar, 4-5 parts of chitosan and an appropriate amount of pectinase. The pear vinegar beverage obtained by the preparation method disclosed by the invention is yellowish in color, clear, transparent and glossy, consonant in uniformity, free from suspended substances and precipitate, and gentle, pure, rich and mellow in sourness, and has the fragrance of brewed vinegar and peculiar delicate fragrance of the pears.

The invention discloses a mint flavor used for heat-not-burn cigarettes, tobacco sheets and non-burn cigarettes. The mint flavor includes a mint base and an auxiliary base; the mint base includes a base agent and at least three kinds of menthyl esters, each menthyl ester The ratio of the sum of the quality and the quality of the base agent is (44‑90): (912‑824); the auxiliary fragrance base includes perfume oil, dihydrocoumarin, jasminal, vanillin and tonka bean extract ; The ratio of the quality sum of each menthyl ester to the quality of the auxiliary fragrance base is (44-90): (44-86). The disclosure adopts menthyl ester as the mint flavor source of mint essence, which effectively improves the shortcomings of menthol, which is highly volatile and not resistant to storage. The mint flavor can be released uniformly and stably in heat-not-burn cigarettes, and can further improve and modify the aroma.

The invention relates to mintleaves flavor tea, which is characterized by being prepared by the steps of (1) tea pretreatment; (2) mint leavespretreatment; (3) enzyme deactivation; (4) mixed withering; (5) stir-frying; (6) screening; (7) packaging for sales. The mint leavesflavor tea has the principle of milling fresh mint fresh leaves; adding mint leaves chips during the withering after the tea enzyme deactivation; then, performing mixing and stir-frying; screening the rest mint leaves to obtain mint leavesflavor tea. The mint leaves flavor tea prepared by the preparation method has the advantages that after the brewing, the tea soup is in clear dark green. In addition, the tea also has the fresh mint leavesfragrance and intense tea fragrance. The prepared mintleaves flavor tea has the effects of clearing away heat and toxic materials, clearing away the heart-fire, improving the eyesight, treating the skin diseases and the like.

The invention relates to a minty sheep wool cleaning and nursing agent. The minty sheep wool cleaning and nursing agent comprises a surfactant, a moisturizing care agent, herbal essence, nutrition additives and deionized water, wherein the herbal essence comprises mint extracting solution, coptidis rhizome extracting solution, toothedfruit dock leaf extracting solution, hempleaf negundo chastetree leaf extracting solution, sumac extracting solution and gingko seed kernel extracting solution, and the nutrition additives include chitosan, vitamin E and trehalose. The herbal essence in the cleaning and nursing agent has bacteriostasis and acarus killing functions, and the cleaning and nursing agent has little irritation to skin, does not hurt skin or hair, smells fresh, and has a good cleaning effect. The care agent and the nutrition additives are added particularly to protect hair and promote hair regrowth.

The invention discloses a peppermint-flavored heat-clearing and diuretic-resistant flour, which is composed of the following raw materials in parts by weight: 170-180 wheat, 20-25 wax gourd, 10-12 spinach, 4-6 sour plum powder, and 4-6 soybean polypeptide powder , lily powder 5‑7, fresh nepeta 8‑12, yam powder 7‑11, mint leaves 4‑6, Morinda officinalis 3‑4, salvia miltiorrhiza 4‑5, sodium hydroxymethylcellulose 0.4‑0.6, α‑ Appropriate amount of amylase and appropriate amount of pullulanase. In the production process of the flour of the present invention, wheat is subjected to autoclaving to obtain preliminary resistant flour, and then treated with amylase and pullulanase to obtain the final resistant flour, which can fully transform the starch in wheat flour and obtain the content More resistant starch flour enhances the health benefits of flour; the added wax gourd and lily are not only nutritious, but also have the effect of clearing away heat and diuresis together with salvia miltiorrhiza, adding mint to make the flour have a unique taste and enhance appetite.

The present invention discloses a manufacture method of mint flavored sugar and vinegar garlic. A main technical scheme is as follows: raw materials of garlic are pretreated, first pickling, cylinder reversing, sun-curing and air-drying, and second seasoning and pickling are conducted, and finally finished products are obtained. The mint flavored sugar and vinegar garlic does not contain any food preservatives and food additives, and the pickled sugar and vinegar garlic is translucent in color and delicious in taste, also has a fresh and mellow mint flavor, increases appetite, and is healthy seasoning food for people at all ages. At the same time, due to the fact a production technology is simple and production costs are relatively low, the mint flavored sugar and vinegar garlic is easy for a large-scale industrial production.

The invention discloses mint flavored carrot biscuits with an effect of enhancing resistance. The carrot biscuits are prepared from the following raw materials in parts by weight: 300-310 parts of flour, 120-130 parts of carrots, 35-40 parts of citrus peels, 28-32 parts of soybeans, 20-23 parts of saussurea involucrate, 15-18 parts of cream, 16-19 parts of mint juice, 20-24 parts of palm oil, 5-6 parts of soda ash, 90-100 parts of sugar, 5-6 parts of salt and a proper amount of water. The carrot biscuits disclosed by the invention adopt rich raw materials such as the carrots, citrus peels, soybeans, saussurea involucrate, and mint juice; according to reasonable matching of the multiple raw materials, the finished biscuits are enriched in carotene with high nutritive value as well as other nutrient elements; and moreover, according to process treatment of the carrots in the processing process, the utilization rate of the carrots is increased, and the eaten biscuits have a mint flavor and can enhance the resistance when being eaten for a long time.