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 compound enzyme preparation for improving quality of tobaccos and application thereof. The compound enzyme preparation comprises is prepared from liquid glucoamylase, acid proteinase, pectinase and compound cellulase according toby a weight ratio of (1-2) to (1-3) to (1-3) to (2-4). Through the compound enzyme preparation for improving quality of the tobaccos and the application method thereof, the sensory quality of the tobaccos can be improved; the application range of the tobacco raw material in the formula of the compound active enzyme preparation can be expanded; the defects of offensive odor, hot feeling, insufficient sweetness and insufficient aroma of the tobaccos can be improved; the availability and the use value of the tobaccos can be expanded.

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 provides a manufacture technique of burley characteristic reconstituted tobacco, comprising: adding burley material into a powder extraction tank, adding a composite enzyme and water, and extracting and separating by means of two-step backflow to obtain leaf solid material and leaf extract; adding water to burley stem material, and performing two-step backflow extract to obtain stemextract and stem solid; mixing the extracts to a proportion, adding a flocculating agent, stirring, sucking supernate, purifying, and concentrating to obtain concentrate; mixing the solids, beating toobtain slurry, adding fiber slurry with water, adding water to dilute the mixture, and making base sheet quantified to 58-60 g / m<2>; adding a tobacco flavor, fructose and glucose to the concentrate to obtain a coating liquid; applying the coating liquid to the base sheet, drying, and cutting to obtain the reconstituted tobacco. The manufacture technique can significantly improve the flavor characteristic of burley, reduced stimulus and reduce miscellaneous gas, and whole sensory comfort of the reconstituted tobacco is 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 provides a preparation method of wild jujube effect-developing components for a cigarette and application thereof in the cigarette. The preparation method of the wild jujube effect-developing components comprises the following steps: (1) supercritical CO2 extracting; (2) extracting of the wild jujube aroma-causing components by molecule distillation; (3) extracting of wild jujube polysaccharide by water-extracting and sectional alcohol settling; (4) compounding of the wild jujube aroma-causing components and the polysaccharide. The preparation method has the advantages that by adopting the types of gradual separating, sectional enriching and ratio compounding, and combining with supercritical extracting, molecule distillation and sectional alcohol settling techniques, the wild jujube effect-developing components for the cigarette, such as the aroma-causing components and the polysaccharide, are extracted, separated and compounded, so as to complete the refining development and comprehensive utilization of the wild jujube; a kind of wild jujube effect-developing component for cigarette with better cigarette application effect than the traditional wild jujube extract isdeveloped; the aroma of the cigarette is improved and enriched, the flavor feature is obvious, the smoke gas is fine, and the elegant feel is good.

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 discloses special sustained-release panicle fertilizer for sweet glutinous rice and a preparation method of the special sustained-release panicle fertilizer, and relates to the field ofagricultural fertilizer. The special sustained-release panicle fertilizer for the sweet glutinous rice is provided base on the basis of the problems that existing fertilizer cannot meet the nutrient demands of the sweet glutinous rice, the release cycle of the fertilizer is short, the yield of fragrant rice is low and the content of aroma effective ingredients in the fragrant rice is low. The special sustained-release panicle fertilizer for the sweet glutinous rice is prepared from the following raw materials in parts by weight: 10 to 30 parts of organic fertilizer, 60 to 80 parts of inorganicfertilizer-trace fertilizer mixed fertilizer, 5 to 10 parts of Chinese herbal medicinal additive, 1 to 3 parts of special fertilizer synergist and 1.3 to 1.5 parts of polyvinyl alcohol; the inorganicfertilizer-trace fertilizer mixed fertilizer consists of inorganic fertilizer and trace fertilizer. The preparation method comprises the steps of preparing and mixing the organic fertilizer, the inorganic fertilizer-trace fertilizer mixed fertilizer, the Chinese herbal medicinal additive and the special fertilizer synergist and granulating. The special sustained-release panicle fertilizer for thesweet glutinous rice, disclosed by the invention, has the advantages that nutrient demands of the sweet glutinous rice at all growth nodes during rice panicle period of the sweet glutinous rice are met, the yield of the sweet glutinous rice is improved, the accumulation amount of nutrient elements is improved, the quality of the sweet glutinous rice is improved, the content of characteristic aroma substances in the sweet glutinous rice is increased and the infection rate of the sweet glutinous rice to pathogenic bacteria is reduced.

The invention discloses a preparation method of reconstituted tobacco with an aroma characteristic strengthening effect. The residue obtained after inula racemosa hook. f. for the traditional Tibetan medicines is subjected to the conventional extraction method is used as a raw material, is mixed with tobacco stems and chopped tobacco flakes in a proportion, is soaked with hot water and is extracted; the obtained insoluble is made into a substrate by a papermaking method; and the obtained water extract is used for coating the substrate to manufacture the reconstituted tobacco after being subjected to vacuum concentration treatment. The reconstituted tobacco is applied to a cigarette formula and has effects of enhancing woody aroma, faint scent and sweet aroma, strengthening the aroma characteristic and meanwhile reducing the stimulus and increasing the moisturizing feel. According to the method, the utilization rate of resource plant is increased, and the reduction in the manufacturing cost is facilitated.

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 relates to milk essence. The milk essence consists of 2-methyl-3-mercaptofuran, ethyl maltol, maltol, butyric acid, 5-decanolide, delta-dodecalactone, dimethyl sulfide, furaneol, hexylicacid, sulfurol, caprylic acid, oleic acid, 2-methyl-3-furanthio, capric acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, alcohol and propylene glycol. The invention further provides a preparation method of the milk essence. The preparation method comprises the following steps of weighing reaction raw materials in percentage by mass; and heating the raw materials in a sandwich pot, and performing stirring to a complete uniform dissolved state, so as to obtain the milk essence. The essence is added, so that pure milk taste fidelity, natural feeling and characteristic fragrance of foods are notably improved.

The invention discloses a preparation method for cigar tobacco through the fermentation of pectinase. The preparation method comprises the steps that the petiole end of the tobacco which is retreated with moisture is placed into pectinase solution, the petiole is immersed for 10-30 min, then the pectinase solution spray is sprayed on the tobacco according to a weight ratio of 1:5-15, the tobacco containing the pectinase is acquired, and still standing is conducted, so that water balance of the tobacco can be achieved; the tobacco with the moisture content to be 24% to 26% is placed under the condition in which the temperature ranges from 47 to 53 DEG C and the humidity ranges from 65-75%, fermentation lasts for 10 to 60 days, and cigar tobacco is acquired. According to the preparation method for cigar tobacco through the fermentation of pectinase, the cigar tobacco is the study object, bitter taste of cigar acquired through fermentation is improved obviously, and improvement is presented in flavor character, smoke character, taste character, combustibility, gray score and quality.

The invention relates to a preparation method of a mixed dairy product enzymolysis product, a blending and modifying method of the enzymolysis product and use of the enzymolysis product. The preparation method comprises the following steps: (1) adding water and adding lipase to well mix after mixing butter with cheese, and carrying out enzymatic hydrolysis under an agitation or constant-temperature oscillation condition; (2) heating the obtained enzymolysis product, inactivating the lipase, carrying out centrifugal separation and taking an upper organic phase; and (3) carrying out blending and modifying on the enzymolysis product. The essence, namely the enzymolysis product prepared by the preparation method can be used for flavoring a feed, and comprises natural flavor substances which are obtained by using a biotechnology, so that the natural and healthy psychology of a consumer is met, and a new use is added for the butter produced in the skimmed milk production process. Meanwhile, stable control on a milk lipase enzymolysis hydrolysis product is another innovation and progress of a dairy product production technology, development of an enzymic preparation industry is promoted, and application of food enzyme in the dairy product processing industry and the feed industry is expanded.

Crotalaria sessiliflora L. essence is disclosed. The essence includes, by mass, 8-10 parts of benzyl acetate, 8-10 parts of benzyl benzoate, 1-2 parts of benzyl propionate, 1-2 parts of cinnamic alcohol, 18-20 parts of vanillyl alcohol, 1-2 parts of cyclamen aldehyde, 0.5-1 parts of diethyl phthalate, 1-2 parts of eugenol, 7-8 parts of hydroxyvanillin, 0.5-1 part of indole, 8-10 parts of linalool, 5-6 parts of linalyl acetate, 1-2 parts of methyl anthranilate, 0.5-1 part of p-cresyl acetate, 0.5-1 part of phenylacetaldehyde, 8-10 parts of phenethyl alcohol, 1-2 parts of styrallyl acetate, 1-2 parts of first-grade terpineol, 0.5-1 part of cis-jasmone, 1-2 parts of vanillyl butyrate, 1-2 parts of vanillyl formate, 1-2 parts of ethyl geranyl ether, 18-20 parts of hexylcinnamaldehyde, 0.5-1 part of p-cresol, 0.5-1 part of phenylpropyl aldehyde and 3-5 parts of nerol. The essence has fresh and pleasant crotalaria sessiliflora L. fragrance, long duration time, obvious characteristic fragrance, full fragrance and a strong natural sense, can be widely applied in daily chemical products, and can meet ever-growing material and cultural needs of the people.

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.