48results about How to "Add characteristic aroma" patented technology

The invention relates to a tobacco essence with style and features of safflower Hongda tobacco leaves and further relates to a use of the essence. The essence can increase tobacco aroma, endow the aroma features of fresh and sweet scent, acid aroma, nut, wood scent, flower scent and the like to tobacco, significantly improve the aroma features of the safflower Hongda tobacco leaves and simultaneously play the role of softening tobacco smoke. The adding amount of the essence in a tobacco product is 0.01-0.20%.

The invention provides a method for fermenting a Baimao tobacco (an important raw material for cigar), which comprises the following steps: uniformly spraying aqueous solution of distiller's yeast enzyme prepared by adding a distiller's yeast enzyme into water and stirring onto tobacco leaves; rolling the tobacco leaves into spiral wisps, piling the wisps, tightly covering the piles to ferment at normal temperature, turning the piles for once when the temperature in the piles reaches 45 to 55 DEG C, and piling for 2 to 3 days; after tying the tobacco leaves into big bundles, piling the tobacco leaves, fermenting the tobacco leaves for 6 to 7 days, and turning the piles for once again when the temperature in the piles reaches 45 to 55 DEG C; and after tying the tobacco leaves into bundles according to parts, quality and length, piling the tobacco leaves, fermenting the tobacco leaves for 15 to 20 days, and turning the piles for once every 7 to 10 days, wherein the times for turning the piles is two, and when the moisture in the tobacco leaves reaches 18 to 22 percent, completing the fermentation. The method for fermenting the Baimao tobacco of the invention can increase the fragrance of the tobacco leaves, reduce the acrimony of the tobacco leaves and bring comfortable aftertaste, and has the advantages of readily available raw material, low cost, wide resources, high safety, simple operation and low cost of the obtained Baimao tobacco.

The invention discloses a butter fat enzymolysis product and a preparation method and application thereof. The preparation method comprises the following steps: (1) sterilizing single cream, adding lipase into the sterilized single cream to be evenly mixed to form a mixture, performing enzymolysis under the stirring or oscillating condition, or adding an emulsifying agent into the single cream to perform emulsification and then perform sterilization, adding the lipase into the mixture to be evenly mixed, and performing the enzymolysis under the standing condition or under the stirring or oscillating condition, and (2) heating the enzymolysis product obtained by means of the step (1) to kill the lipase. The invention further provides the application of the butter fat enzymolysis product in food preparation, and the butter fat enzymolysis product can be applied to foods including milk-flavored food, cream-flavored food, cured food and dairy products with related flavor and the like. The butter fat enzymolysis product can have the effects of enhancing product characteristic aromas and sensory characteristics of different production batches of standardized products under the condition that any food additive is not added.

The invention discloses an application of flavourzyme for fermenting and upgrading a cigar. The process of the application comprises following steps: a. humidifying naturally-aged cigar tobacco until the water content of the cigar tobacco reaches 15-16%, and soaking the petiole of the cigar tobacco into an enzyme solution prepared from the flavourzyme and water or a buffer solution for 10-30 minutes, wherein the flavourzyme activity in the enzyme solution is 1250-1750 U/ml; b. uniformly spraying the enzyme solution on the cigar tobacco, wherein the mass ration of the enzyme solution to the cigar tobacco is 1:8-12; and c. allowing the cigar tobacco to stand for 12-24 hours, adjusting the water content of the cigar tobacco after water balance is achieved, and then fermenting the cigar tobacco. After the cigar tobacco is processed through the process provided by the invention, the bitter taste of the cigar is obviously improved, the fragrance, the smoke component, the taste, the combustion performance and the grayness of the cigar are improved, and the quality of the cigar is improved.

The invention discloses a Bacillus methylotrophicus strain VJ4-1 of which the preservation number is CCTCC No:M 2012004. The invention provides a tobacco chaff extract prepared by using microbe Bacillus methylotrophicus and conducting biotransformation and an application of the chaff extract in tobacco. According to the invention, by applying the fermented and purified tobacco chaff extract in cigarettes, the extract is in harmony with the smoke, reduces miscellaneous gases, reduces the irritancy, obviously adding characteristic fragrance, enriches the tobacco aroma, and improves the tasting; the method has the advantages of simple process, mild reaction conditions, low pollution, high concentration of the products, simple extraction steps, clean production, environmentally friendly product, safety and reliability, wide sources of main raw materials, extremely low cost, and nature, and has an industrial production prospect.

The invention discloses a method for preparing cigar tobacco through cellulase fermentation. The method comprises the steps that the petiole ends of the tobacco which is subjected to moisture regain are placed in a cellulase solution, the petioles are soaked for 10-30 min, the spray mist of the cellulase solution is sprayed on the tobacco based on the weight ratio of 1 to 5-15, the tobacco containing cellulase is obtained, standing is conducted until moisture balance is established, the tobacco with the moisture content of 25+/-1% is fermented for 10-60 days under the conditions that the temperature range is 47-53 DEG C and the humidity range is 65-75%, and the cigar tobacco is obtained. According to the method for preparing the cigar tobacco through the cellulase fermentation, the cigar tobacco is taken as the object of study, the bitter taste of the cigar tobacco obtained through fermentation is obviously improved, the characteristics such as flavor, smoke, taste, combustibility and grayness are all improved, and the quality of the cigar tobacco is improved.

The invention relates to the field of tobaccos, in particular to a composition, a preparation method thereof and an application of the composition serving as a tobacco flavor. The composition providedby the invention is prepared from a licorice root extract, acid compounds, ethanol compounds, ester compounds, a sweetening agent, flavors, fragrances and a solvent. The composition is characterizedin that the taste of cigarettes can be improved, inherent smell of the cigarettes can be enhanced, the pungent smell of the cigarettes can be lowered. As proved by the sense evaluation, the cigarettesprepared by the composition is soft in taste, has remarkable sweet taste, good foreign flavor removing effect, remarkable pungent smell lowering effect and durable sweet taste, and is improved in flavor dispersion property.

The invention discloses a method for preparing cigar tobacco leaves by virtue of oxidase fermentation. The method comprises the following steps: immersing the leaf stalk ends of moisture-regained tobacco leaves into an aqueous oxidase solution for 10-30 minutes, and then spraying the aqueous oxidase solution onto the tobacco leaves in the weight ratio of 1: (5-15) to obtain the tobacco leaves containing the oxidase; standing to keep moisture balance in the tobacco leaves, and then fermenting the tobacco leaves having the moisture content within the range of 25+/-1% under the conditions of a temperature ranging from 35 to 45 DEG C and the humidity of 65-75% for 10-60 days, thereby obtaining the cigar tobacco leaves. According to the method, the cigar tobacco leaves are taken as the object of study, the bitter taste of the cigars obtained by virtue of fermentation is improved obviously, and the cigars are all improved in aroma characteristic, smoke characteristic, taste characteristic, flammability and gray score; the quality of the cigars is improved.

The invention discloses application of amylase in cigar fermentation and quality improvement. The application is characterized by comprising the following steps of (a) conducting vacuum humidifying on cigar tobacco leaves alcoholized naturally, soaking stems in an enzyme solution prepared by alpha-amylase, saccharifying enzyme and water or a buffer solution for 10-30 min, wherein the activity of the alpha-amylase in the enzyme solution is 40-80 U/ml, and the activity of the saccharifying enzyme is 400-800 U/ml; (b) evenly spraying the enzyme solution on the tobacco leaves, wherein the ratio of the enzyme solution to tobacco leaf quality is 1:8-12; (c) standing the tobacco leaves for 12-24 hours, regulating moisture content of the tobacco leaves after moisture balance for fermentation. The bitter taste of the tobacco leaves processed by the processing technology is obviously improved, the fragrance, smoke and taste features are improved, and quality improved.

The invention discloses a method for improving the smoke concentration of burley tobaccos subjected to treatment. The method comprises the following steps of: A, uniformly mixing citric acid with tartaric acid in a weight ratio of 1:2-2:1 so as to obtain mixed acid for standby; B, taking hot water (60 DEG C), adding sugar in the hot water while stirring, and after stirring 30 minutes, adding the mixed acid into the obtained mixture so as to obtain a solution for standby, wherein the mixed acid accounts for 1-10% of the total mass, the sugar accounts for 38-70%, and the water accounts for 20-60% in percentage by weight; C, uniformly adding the solution obtained in the step B on treated burley tobacco leaves, and rolling the burley tobacco leaves so as to obtain cigarettes. The method disclosed by the invention can achieve a good effect of significantly improving the smoke concentration and satisfaction of burley tobaccos subjected to treatment, appropriately increasing the aroma characteristics and reducing the dry sensation of smoke; no equipment is required to be additionally arranged, and any process is not required to be changed; and the method is convenient to operate and low in cost.

The invention relates to application of a benzyl acrylate-substituted pyrazine nitrogen oxide to tobacco product perfuming, a tobacco perfuming additive and a tobacco product, and belongs to the technical field of tobacco additives. The benzyl acrylate-substituted pyrazine nitrogen oxide is subjected to a safety toxicology experiment, it is found that the benzyl acrylate-substituted pyrazine nitrogen oxide does not cause animal toxic symptoms and visceral organ abnormal conditions in a mouse acute toxicity test, and has no mutagenicity to histidine auxotroph salmonella typhimurium. Through tests, it is found that after the benzyl acrylate-substituted pyrazine nitrogen oxide is added into cigarettes, the perfume characteristic, the smoke characteristic, the taste characteristic and the likeof the cigarettes are improved, and thus the benzyl acrylate-substituted pyrazine nitrogen oxide is added into the tobacco product. When the tobacco product is an unblended cigarette or a tobacco blended cigarette, the optimal addition concentration of the benzyl acrylate-substituted pyrazine nitrogen oxide in the tobacco product is 2 mg/kg.

The invention relates to vanilla essence and a preparation method of same. The vanilla essence is composed of, by weight, 0.1-10 parts of natural vanillin, 0.1-10 parts of natural ethyl vanillin, 0.05-10 parts of vanilla tincture extract, 0.05-5 parts of acetyl methyl carbinol, 0.01-3 parts of veratraldehyde, 0.01-2 parts of p-methoxyacetophenone, 0.01-2 parts of heliotropin, and 5-99 parts of a solvent. The vanilla essence is used for preparing milk beverages, wherein a vanilla milk beverage product is significantly improved in fidelity and naturalness and characteristic fragrances, and significantly is reduced in egg-like odor. In preparation of the vanilla milk beverage product, the product is significantly improved in vanilla fidelity and naturalness and characteristic fragrances, andis significantly reduced in daily use chemical smell of vanilla.

The invention discloses non-saccharomyces cerevisiae and a fermentation method for increasing fragrance of rosa roxburghii fruit wine by using the non-saccharomyces cerevisiae. The preservation numberof the non-saccharomyces cerevisiae is 20905. The invention also discloses the fermentation method for increasing the fragrance of the rosa roxburghii fruit wine by using the non-saccharomyces cerevisiae. Rosa roxburghii is used as a raw material, and the method comprises the steps of performing cleaning, performing crushing to obtain juice, inoculating the non-saccharomyces cerevisiae and saccharomyces cerevisiae according to a certain proportion and sequence at certain intervals, performing fermenting, ending fermentation, performing centrifuging, performing bottling and the like to brew the rosa roxburghii fruit wine. The prepared rosa roxburghii fruit wine is pure in color, prominent in rosa roxburghii fruit fragrance, harmonious in aroma, clear and transparent in wine liquid, rich inflavor, full in wine body and balanced in acerbity, the fragrance characteristic of the rosa roxburghii fruit wine is obviously improved, the purpose of remarkably increasing the aroma of the rosa roxburghii fruit wine is achieved, and product aroma quality is prominent. The brewing method is simple and easy to operate, low in cost and easy to industrialize.

A method for preparing a tobacco extract product by utilizing a high-hydrostatic pressure assisted Maillard reaction is disclosed. According to the method, an extracting solution is added into tobaccopowder, amino acids are added into the mixture, then rapid extraction of fragrant components in tobacco is promoted by utilizing a high hydrostatic pressure technique, and a Maillard reaction is performed under high hydrostatic pressure conditions at a low temperature, and therefore more fragrant components can be generated in the tobacco extract product. Efficient extraction of a tobacco raw material and the Maillard reaction are achieved by utilizing the high hydrostatic pressure technique to prepare the tobacco extract product having high fragrance and high quality. The method has advantages of a high efficiency, time saving and a simple process and has good application and popularization value.