208results about How to "Aroma harmony" patented technology

The invention discloses ready-to-eat osmanthus flower fragrance type fish meat particles and a preparation method thereof. The ready-to-eat osmanthus-fragrance type fish meat particles are prepared from following raw materials, by weight, 100 parts of fish slice, 1.2 to 1.8 parts of table salt, 6 to 14 parts of white granulated sugar, 1 to 1.4 parts of monosodium glutamate, 0.05 to 0.1 part of disodium 5'-ribonucleotide, 1 to 1.4 parts of five spices powder, 2 to 2.5 parts of chill oil, 0.8 to 1.2 parts of liquor, 1.5 to 2 parts of ginger powder, 3 to 5 parts of psyllium seed husk powder, 2 to 4 parts of gelidium amansii powder, 3 to 5 parts of soybean protein isolate, 0.5 to 0.8 part of xanthan gum, 0.5 to 1 part of osmanthus flower powder, and 0.05 to 0.08 part of capsanthin. According to the preparation method, the ready-to-eat osmanthus flower fragrance type fish meat particles are prepared via following steps: fish slice is washed, and is subjected to cooking, stir-frying, moulding, drying, packaging, sterilizing, and the like. Formability and organoleptic quality of the ready-to-eat osmanthus-fragrance type fish meat particles are excellent; the ready-to-eat osmanthus-fragrance type fish meat particles possess unique osmanthus flower fragrance; fragrance is harmonious; color is accretive; flavor is unique; mouthfeel is fresh and delicious; nutritional value is high; healthcare function is excellent; and deficiencies of freshwater fish that meat quality is poor, moulding is difficult, and earthy smell is heavy are avoided.

The invention discloses a method for preparing medium-temperature tobacco material used for a non-combustion cigarette. Mashing is directly carried out on tobacco raw material to prepare a substrate, aroma components are extracted from natural fragrant plant flowers through a supercritical CO2 fluid extraction-molecule distillation method, and then the substrate is coated with the aroma components to obtain the needed medium-temperature tobacco material. According to the method, the aroma components contained in the tobacco raw material self are kept to the maximum, and the selectivity of the supercritical CO2 fluid extraction-molecule distillation method is used for achieving directed extraction of chemical constituents of which the boiling point is from 300 DEG C to 400 DEG C in the natural fragrant plants, so that regulating and controlling of the chemical constituents of the medium-temperature tobacco material are achieved. The prepared medium-temperature tobacco material is rich in aroma, harmonious in smoke, good in sense organ comfort, obvious in sweet feeling and prominent in faint scent characteristic.

The invention relates to a production method of a sesame-flavor white spirit by fragrance-flavor technique, belonging to the technical field of brewage. According to the production method, sorghum, corn, rice, wheat and glutinous rice used as raw materials are subjected to secondary grain soaking, 50 DEG C low-temperature grain soaking, yeast mud sump fermentation for 60-120 days, and yeast powder fermentation characteristic technique for sesame-flavor white spirit. Thus, the sesame-flavor white spirit prepared by the fragrance-flavor technique is high in alcoholic strength but can not make people drunk; the invention greatly lowers the contents of pesticide residues, tannin and other harmful substances as well as ethyl butyrate and part of higher alcohols in the raw materials; and meanwhile, the invention increases the particular flavor characteristic substance 3-methylthio-propanol of the sesame-flavor white spirit to 1 mg/L above.

The invention relates to a jasmine flower additive for tobacco and the preparation method and applications thereof. The jasmine flower additive essentially consists of the jasmine flowers. The preparation method includes the steps that the jasmine flowers are extracted by heating and refluxing petroleum ether or ethanol solution or by soaking at ambient temperature; the extracted fluid is filtered and then decompressed and condensed into jasmine flower soaking cream which is mixed with honey in certain proportion to obtain the jasmine flower additive for tobacco. The jasmine flower additive is dissolved in the solution of ethanol and propanediol with certain concentration to form saturated solution, which is then evenly sprayed on cut tobacco, tobacco stems or tobacco sheets which are then prepared into cigarette. The dosage of the jasmine flower additive accounts for 0.01percent to 5percent of the weight of the cut tobacco, the tobacco stems or the tobacco sheets. The jasmine flower additive is characterized by the harmony of the jasmine flower fragrance and the tobacco fragrance and can soften the cigarette smoke and reduce the irritation of the cigarette fragrance to the respiratory system and the harm of smoking.

The invention discloses a method for preparing a tamarind fruit extract and application of the same in edible essence. The method for preparing the tamarind fruit extract comprises the steps of first peeling and smashing tamarind fruits to be mixed with purified water, adding pectinase to perform enzymolysis, then adding ethanol and using an ultrasonic processor to perform extraction; performing centrifugal filtration to mixed liquid; adopting a membrane separation technology to remove macromolecule impurities and a solvent in filtrate, and concentrating the filtrate to be at certain density to obtain the tamarind fruit extract; finally applying the tamarind fruit extract to the edible essence and summarizing the effect of the tamarind fruit extract in the edible essence through sensory evaluation.

The invention discloses a scenting method for composite camellia nitidissima scented tea. The method includes the following steps that (1) big leaf kinds of tea of Yunnan are made into tea bases with the moisture content of 3%-5%; (2) mixed fresh flowers formed by the tea bases, roses, jasmine flowers and camellia nitidissima are scented and discharged to obtain wet bases; (3) the wet bases are freeze-dried, so that the composite camellia nitidissima scented tea is obtained. The finished scented tea has a unique note, a sense of layering and lasting fragrance and is refreshing.

The invention relates to solidification-type red yeast rice yoghourt and a preparation process thereof. The yoghourt is prepared by carrying out ricing, hydrating, ultrasound and suction filtration treatment on commercially available edible red yeast rice, adding whole milk powder with the concentration of 10-12%, saccharose with the concentration of 6-8% and compound stabilizer with the concentration of 0.1-0.3% into filter liquor, inoculating directed vat set yogurt starter according to the inoculum size of 1.0*107-9.9*107CFU/mL (colony-forming unit/mL), and fermenting for 4-6h at the temperature of 40-43 DEG C. The solidification-type red yeast rice yoghourt is uniform in color and luster, unique in taste, cheap in raw material, simple in formula and preparation process and suitable for market promotion.

The invention belongs to the field of biological engineering and relates to a strain, in particular to a stenotrophomonas maltophilia and an application thereof. The stenotrophomonas maltophilia is preserved in the general microbiological center of Chinese microorganism preservation management committee on Mar. 20th, 2017 with the preservation number of CGMCC No. 13905. The stenotrophomonas maltophilia is used for degrading 2,7,11-westpac triene-4,6-diol and is applied in fermentation of a reconstituted-tobacco concentrate. During aging of tobacco leaves, the stenotrophomonas maltophilia can degrade 2,7,11-westpac triene-4,6-dialcohols into aromatic substances, and tobacco aroma is increased; in application of the reconstituted-tobacco concentrate, taste of reconstituted tobacco can be improved by improving aroma quality after conversion, increasing volume of aroma and reducing stimulation.

The invention belongs to the field of essences for tobaccos, and relates to a preparation method of a brittle capsule. The method comprises the following steps: (1) mixing essences and an ester solvent to obtain a core material; (2) mixing a sodium alginate solution with an insoluble divalent metal salt to obtain a wall material of which the kinetic viscosity is 200-2300 cps at 25 DEG C; (3) carrying out coextrusion on the core material and wall material by concentric nozzles to obtain a capsule blank, wherein the core material and wall material are not soluble; and (4) immersing the capsule blank in an acid solution to perform curing, and separating to obtain the primary processed capsule. The invention also relates to a brittle capsule and application thereof. When being applied to tobaccos, the brittle capsule can effectively control the release of volatile components in the essences and improve the problem of poor aroma retentivity. The green tea extract is made into the brittle capsule, thereby endowing the tobaccos with the green tea characteristics, and improving the fragrance quality.

The invention discloses a method for brewing blending mature vinegar by applying an immobilized targeted multi-microorganism strain. The method comprises the following steps of: carrying out co-immobilization treatment on the targeted strains separated out from the yeast for making hard liquor, and then adding the cultured seed mash obtained through the cultivation and fermentation of the co-immobilization strains instead of part of yeast for making hard liquor to the liquid state thick mash alcoholic fermentation stage and solid state alcoholic fermentation process for mature vinegar brewing,wherein the co-immobilization strains are alternated and subjected to enzyme system complementary in the fermentation process and are synergistically fermented in the alcohol fermentation stage and the acetic fermentation stage, so that metabolites are rich in the end of fermentation, and the mature vinegar is sour, soft and palatable and has mellow taste.

The invention discloses a plant perfume low-temperature extraction technology. The technology mainly comprises the following steps: leaching and extracting the aroma component of a plant at a temperature of 5-20 DEG C, and concentrating to obtain the perfume. Since the extraction technology is carried out in a low-temperature condition, the energy consumption of the extraction process is low; and without cooking flavor, the obtained product realizes real restoration of the plant aroma and can be applied to food drinks and cosmetics.

The invention relates to a preparation method of walnut and peanut milk. The preparation method particularly comprises the steps of preparing walnut juice, preparing peanut juice, processing fresh milk and preparing the walnut and peanut milk. In the invention, the prepared walnut and peanut milk diffuses fragrance all around, is good in taste, contains firm and uniform clots, is free from any bubbles, and is full of the fruity fragrance of walnut and peanut. The flavor of lactic acid is fragrant and pure, the fragrance is coordinated, and the taste is fine and smooth. The walnut and peanut milk contains a certain amount of lactobacillus, and achieves the additional function of relieving intestinal disorders. Moreover, the product has the rich fragrance of walnut and peanut as well as the unique flavor of fermented walnut and peanut, and is favourite among people.

The invention provides a preparation method of a wolfberry reactant for cigarette. The wolfberry reactant for cigarette is prepared by the following steps: freeze-drying wolfberry and then crushing, carrying out low-temperature extraction by adding 40-70% ethanol, filtering an extracting solution and carrying out low-temperature vacuum concentration, and finally carrying out a Maillard reaction. According to the invention, wolfberry can be extracted and concentrated at low temperature so as to maintain the original flavor of the extract to the maximum, and through the maillard reaction, aroma and fragrance of the extract are further enriched and smoke panel test effect of the extract in the cigarette is improved. In comparison with a common wolfberry extract, the prepared reactant has good compatibility with smoke, has rich fragrance, increases sweet taste, and can be applied to cigarette so as to increase sweet aroma, refine and soften smoke and reduce stimulation.

The invention discloses a method for increasing bulk of reconstituted tobaccos and aroma components of the reconstituted tobaccos through a paper-making method. The method comprises the steps that firstly, the raw materials processed by an expansion process are crushed or granulated into expansion particles; extraction and solid-liquid separation are carried out on the raw materials of the tobaccos, and the solid part is prepared into tobacco pulp according to a pulping process; the expansion particles are added into a mixture of the tobacco pulp and cellulose fiber at specific sites to be manufactured and prepared into a paper base; the paper base continues to complete coating, drying and laminating according to a conventional process of the reconstituted tobaccos, and a finished reconstituted tobacco product is obtained. The weight ratio of the tobacco pulp to cellulose fiber to expansion particles is 55-88:10-25:2-20, the specific raw materials are mainly derived from the tobaccos and contain all the commonly used raw materials for tobacco processing and recycled wastes, and a part of plant tissue treated through the expansion process can also be used. Through processing production of the method, the bulk of finished reconstituted tobacco substrates can be effectively improved, the aroma components are also improved, and it is ultimately achieved that the quality of the reconstituted tobaccos is improved.