102results about How to "Aroma stability" patented technology

The invention discloses a paste type microcapsule flavoring rose essence and a preparation method thereof. The paste type microcapsule flavoring rose essence comprises the following components in percentage by weight: 5-25% of flavoring rose essence, 10-50% of beta-cyclodextrin, 0.1-2% of xanthan gum and the balance of deionized water. The preparation method comprises the following steps: uniformly dispersing the beta-cyclodextrin into the deionized water to form a beta-cyclodextrin turbid liquid; adding the xanthan gum into the obtained beta-cyclodextrin turbid liquid, and continuously stirring to ensure that the xanthan gum is dissolved and uniformly distributed; and then adding the flavoring rose essence, and continuously and uniformly stirring to obtain the paste type microcapsule flavoring rose essence. The prepared paste type microcapsule flavoring rose essence is stable in fragrance, keeps fragrance for a long time, and has the characteristics of high fragrance strength, high essence content and the like.

The present invention provides a sustained-release aromatic, characterized in that the aromatic comprises at least one perfume derivative as an active component selected from glycosides of perfumes, phosphoric acid ester derivatives of perfumes, amino acid derivatives of perfumes and carboxylic acid derivatives of perfumes, and contains no enzyme or acid which decomposes the perfume derivative, wherein the perfume derivative is decomposed by bacteria usually present on the skin or yeast to release a perfume component to exhibit aroma. The present invention also provides a method for the detection of micro-organisms using the aforesaid sustained-release aromatic. As the sustained-release aromatic of the present invention releases a perfume component only when it is decomposed by micro-organisms such as bacteria usually present on the skin or yeast, the amount of perfumes to be used can be extremely reduced. The sustained-release aromatic of the present invention is also excellent in keeping aroma. The stability with the passage of time of the sustained-release aromatic of the present invention is much better than that of the prior art because the perfume component is contained in the form of derivative. The sustained-release aromatic of the present invention is useful for applications on the skin, head skin or hair of human beings or animals, on clothes, or in drinks and foods, or as an indicator for detecting micro-organisms.

The production process of shaddock flower scented tea includes tea blank treatment, collecting shaddock flower petal, mixing tea leaf and shaddock flower petal, fumigating, separating shaddock flower petal from tea leaf, drying, adding flower, packing and other steps. The said production process has controllable water content of tea in fumigating, and the tea product has pure fragrance of shaddock flower petal, lasting fragrance in tea product, and other features.

The present invention provides a manufacturing method of a flavor-containing particle composition characterized in that flavor, saccharide, and an oily substance having a softening point of 55 to 90° C. are mixed, the mixture is heated so as to bring the saccharide into a melted or a semi-melted state and then, cooled, solidified and crushed.With the flavor-containing particle composition obtained by the manufacturing method of the present invention, there is no dissipation caused by sublimation of the flavor, the flavor is completely encapsulated, preservation stability of aroma is good, fluidity of the powder is high, blocking is hard to occur even under a high-humidity environment, and moreover, flavor release occurs at desirable timing. Furthermore, by increasing the grain size of the flavor-containing particle composition to some degree, a crispy feeling is provided, and if it is used in a food such as chewing gum, a crunchy, flaky and crispy feeling can be obtained and since flavor is released at the same time, the feeling is new and interesting.

A milk caramel powder product obtained from drying a milk caramel product based in milk and sugar cooked together, the powder product containing high molecular weight polysaccharides in an amount between about 3 wt % and about 40 wt % of the total weight of the solids present in the product, and having about 1% to about 7% humidity. The inventive products may be used directly, by reconstitution thereof by moistening of the powder, for domestic or industrial applications. The product may be used alone or combined with any proper additive. A method for obtaining the powder product is also provided.

The invention discloses an instant bird's nest product and a production process thereof. The production process specifically comprises the following steps: evenly and flatly laying bird's nests in a closed space for moisture regaining till the moisture content of the bird's nests is 30%-50%; transferring the bird's nests subjected to moisture regaining into a preheated steaming device, and closinga door for steaming to obtain a dried bird's nest product; soaking the dried bird's nest product in purified water, and after the swelling rate reaches 4.0-6.0 times, picking and removing impuritiesand foreign matters in the bird's nests, and spin-drying the bird's nests for later use; sub-packaging the obtained bird's nests into a container, adding a sugar solution for opening sealing, and carrying out sealing to obtain a pre-finished bird's nest product; and finally, putting the pre-finished bird's nest product into a sterilization pot, heating the sterilization pot, stewing and sterilizing the pre-finished bird's nest product, and cooling the pre-finished bird's nest product at normal temperature to obtain the instant bird's nest product. Under the condition that the taste of the currently stewed bird's nest is not changed, the nutritional value of the bird's nest is kept. The bird's nest product has good rehydration property, is convenient to carry, has the characteristic of long-term storage without adding preservatives, and is suitable for industrial production.

The invention discloses a production method for high-aroma tea. The production method comprises the following steps of: A, preheating tea; B, putting the preheated tea into aroma-improving equipment for rolling and rotation; C, placing the tea into different temperature ranges respectively, keeping for a certain time, and performing composite aroma improvement on multiple temperature sections; and D, spreading the tea out and cooling after the aroma improvement so as to obtain the high-aroma tea. Due to the preheating before the aroma improvement and the aroma improvement in the multiple temperature sections, the production method can effectively utilize energy sources, can produce special and stable aroma, reflects quality characteristics of joyful top aroma and cold aroma at the bottom of a cup, has the function of sterilization during composite aroma improvement and greatly prolongs the quality guarantee period and the shelf life.

The invention discloses application of konjac extract as tobacco humectant. The konjac extract is characterized by comprising components including (3-5%) of konjac glucomannan and (95-97%) of water or (5-10%) of modified konjac glucomannan and (90-95%) of water in a mixed manner. The modified konjac glucomannan includes one or more of hydroxyl dichloromethyl konjac glucomannan, benzyl esterification konjac glucomannan and oxidized konjac glucomannan, and the water is deionized water. As the molecular structure of the konjac glucomannan is polyol, has high hydrophily and is provided with a hydrophobic portion, a protective film can be formed for tobaccos with moisture to be kept, and moisture keeping effects are achieved.

The invention discloses a fishy flavor agent for a feed and a preparation method of the fishy flavor agent. The fishy flavor agent contains the following perfume materials in percentage by weight: 0.5-2% of glycine betaine, 1-3% of trimethylamine, 0.1-2% of 2-methyl-3-sulfydrylfuran, 0.1-1% of pyrrolidine, 0.1-1% of piperidine, 0.1-2% of phenylethylamine, 0.01-1% of 2-acetylpyridine, 0.1-1% of furanone, 1-3% of ethyl maltol, 1-3% of 2-acetylpyrazine, 1-3% of 2,3,5-trimethylpyrazine, 0.01-2% of 3-methylthiopropanal, 30-70% of fishy smell reactants and 10-60% of glycerol triacetate. The fishy flavor agent is prepared by carrying out enzymolysis on animal wastes, then adding reducing sugars to carry out Maillard reaction, and then, adding artificial synthetic essence to blend. The fishy flavor agent has the advantages that the animal wastes are reasonably utilized, the preparation process is simple, and the product is strong in fragrance, stable and easy to store.

The invention belongs to the technical field of food processing and extracting methods and relates to chilli seed oil and a preparation method of the chilli seed oil. The preparation method of the chilli seed oil comprises the following steps of: grinding dried chilli seeds into chilli seed power with the particle size of 5-60 meshes, loading the chilli seed power into an extraction kettle, feeding CO2 in the supercritical state into the extraction kettle, and extracting at the pressure of 6-30 Mpa. The preparation method of the chilli seed oil is simple and is short in operation time. The prepared chilli seed oil is rosy in color, is clear and transparent, has the special fragrance and pungency of chilli, has stable and long-lasting fragrance, has no peculiar smell, insoluble residue or chemical additive, is safe and healthy and is a nutritious seasoning oil. In addition, the chilli seed oil mainly contains linoleic acid, oleic acid and palmitic acid, wherein the linoleic acid is a fatty acid which is most essential to human body, has a good antagonistic function and has a good healthcare effect on heart and brain vessels.

The invention discloses a transparent microcapsule tuberose essence and a preparation method thereof. The transparent microcapsule tuberose essence comprises the following components by weight percent: 5-25% of tuberose essence, 5-50% of hydroxypropyl-beta-cyclodextrin, 5-40% of emulsifier and de-ionized water in balancing amount. The preparation method comprises the steps as follows: firstly, uniformly dispersing the hydroxypropyl-beta-cyclodextrin in the de-ionized water to form a hydroxypropyl-beta-cyclodextrin water solution; secondly, dropwise adding the tuberose essence into the obtained hydroxypropyl-beta-cyclodextrin water solution, and continuing to stir for uniformly dispersing the tuberose essence to obtain an emulsion; and thirdly, adding the emulsifier into the obtained emulsion, and continuing to stir uniformly to obtain the transparent microcapsule tuberose essence. The transparent microcapsule tuberose essence prepared by the preparation method has the characteristics of stable and lasting fragrance, high fragrance intensity, high essence content and the like.

The invention discloses a method for preparing nano rose essence capsules, which comprises the following steps of: a, mixing 0.3 to 0.8 weight percent of rose essence and 2.0 to 3.2 weight percent of polyoxyethylene (20) sorbitan monolaurate, stirring the mixture at the rotation speed of 1,100rpm, adding deionized water into the mixture and stirring to form a uniform emulsion; and b, dripping 0.6 to 1.6 weight percent of N-butyl cyanoacrylate into the emulsion, reacting for 2 to 4 hours, adjusting the pH value of the system with 1mol / L solution of sodium hydroxide to 7.0, and continuously reacting for 0.5 hour until the reaction is completed. The nano rose essence capsules prepared by the emulsion polymerization method of the invention have an average particle size of 91nm and a peak width of 16.8nm, have uniform particle size distribution and can be applied to goods for everyday consumption, such as textiles, cosmetics and detergents and the like.

The invention discloses a nano pork essence and a corresponding preparation method thereof. The nano pork essence consists of the following components by weight portion: 1 to 15 portions of pork essence, 0.1 to 1 portion of chitosan, 0.025 to 0.75 portion of STPP, 0.15 to 3 portions of glacial acetic acid and rest portions of deionized water. The nano pork essence prepared by the invention can obtain the clear solution and a stable-existing system. The particle size distribution of the nano pork essence is even through the test by a laser particle analyzer and a TEM and the particle size is about 150nm; the thermal sensitivity and slow-release analysis to the nano pork essence by an odor fingerprint analyzer demonstrates that the aroma of the prepared pork essence is stable and dramatically stronger than the common essence solution after the nano pork essence is respectively preserved under the temperature of 120 DEG C for 45 to 60 minutes and preserved under the indoor temperature for 3 to 7 days.

The invention discloses an instant dispersion capsule of tobacco flavor and a preparation method thereof. The tobacco flavor is melted into a water-soluble carrier to form an eutectic solvent, the eutectic solvent is cooled and solidified and then is ground into nanometer particles to obtain the instant dispersion capsule of the tobacco flavor, wherein the mass ratio of the tobacco flavor to the water-soluble carrier is between 5 and 15 percent; and the water-soluble carrier is polyethylene glycol. The instant dispersion capsule of the tobacco flavor forms a colloidal solution after being dissolved into water, and has original flavor or characteristic flavor of tobacco essence, good instant solubility and dispersivity, and steady aroma. The method ensures that insoluble or difficultly soluble essences and flavors are covered in a nano-capsule, are easy to evenly disperse and suspend in the colloidal solution formed with the water, and can be evenly sprayed and added into a tobacco raw material in a flavoring working procedure of tobacco production. The method has simple process steps and is easy for industrialized production.

The invention discloses a matcha essence which consists of the following components in percentage by weight according to note classification: 23%-31% of tea note, 15%-23% of green note, 22%-28% of sweet note, 18%-24% of acid note, 7%-11% of flower note and 0.03%-0.05% of animal note. The invention further provides a preparation method for the matcha essence. The preparation method comprises the following steps: adding dihydroactinidiolide, vanillin, ethyl maltol, dodecoic acid and myristic acid in an enclosed space, then adding part of a solvent, heating to dissolve, and uniformly mixing; adding the rest perfume materials and the rest solvent into the uniformly stirred and mixed cooling mixture I according to the formula, uniformly stirring and mixing, and placing the completely dissolved mixture II at the room temperature for aging so as to obtain the matcha essence. The matcha essence is real in aroma, good in aroma retaining effect, stable and rich in aroma quality, strong in characteristic feature and convenient for raw material source, and can be used for perfuming daily-use articles of daily chemicals and the like.

The invention discloses a perfume concoction with an animal liver fragrance and a preparation method thereof. The perfume concoction comprises: by weight, 1 to 2% of ethyl maltol, 2 to 4% of 2-methyl butyraldehyde, 0.5 to 1% of furanone, 15 to 30% of 4-methyl-5-thiazoleethanol, 0.2 to 0.4% of 2-acetylpyrazine, 1 to 2% of butyric acid, 0.5 to 1% of 2,3,5-trimethylpyrazine, 0.5 to 1% of gamma-butyrolactone, 0.3 to 0.6% of 2,3,5,6-tetramethylpyrazine, 0.2 to 0.4% of 2-acetylthiophene, 0.02 to 0.05% of 2-methyl-3-mercaptofuran, 13 to 40% of glycerol triacetate, and 30 to 50% of liver extract. Theperfume concoction realizes that a substitute of a natural liver fragrance can be utilized as a feed additive to be used in pet feed. The preparation method of the perfume concoction is simple. Perfume materials composing the perfume concoction is safe and is easy for purchase. The fragrance of the perfume concoction is pleasant, stable and true to nature. The perfume concoction is preserved easily under the condition of package encapsulation.

The invention discloses a method for synthesis of terpineol by supersonic wave assistance. The method is characterized in that through a two-step technology, hydration, dehydration and neutralization are carried out under supersonic wave assistance. Through preferable selection of appropriate supersonic wave parameters and utilization of cavitation of supersonic waves, reinforcement emulsification effects are improved; reaction rates and selectivity of hydration and dehydration are improved; efficiency of neutralization washing is reinforced; and the consumption of washing water is reduced.

The invention discloses a cigarette filter stick additive and application thereof to a cigarette filter stick. Triacetin is used as solvent, and ethyl acetate, 3-methyl valeric acid, 3-methyl glucose valerate, linalyl acetate and linalool are added into the solvent to be mixed and prepared into the cigarette filter stick additive and account for 0.010-0.050%, 0.005-0.020%, 0.005-0.020%, 0.01-0.007% and 0.001-0.007% of the weight of triacetin respectively in weight; the cigarette filter stick additive is uniformly sprayed into cigarette filter stick tows by the ratio of 6.0-8.0% of the weight of the cigarette filter stick tows to prepare the cigarette filter stick. The cigarette filter stick additive is used for the cigarette filter stick, has the advantages of emitting fragrance stably and keeping the fragrance for a long time, and can soften smoke, promote cigarette fragrance quality and improve the smoking quality of cigarettes.

The invention discloses a paste microcapsule jasmine essence and a preparation method of the paste microcapsule jasmine essence. The paste microcapsule jasmine essence comprises the following components in percentage by weight: 5-25 percent of jasmine essence, 10-50 percent of beta-cyclodextrin, 0.1-2 percents of xanthan gum and the balance of deionized water. The preparation method comprises thefollowing steps of: uniformly dispersing beta-cyclodextrin into the deionized water to obtain beta-cyclodextrin turbid liquid; and adding the xanthan gum to the obtained beta-cyclodextrin turbid liquid, continuously stirring to ensure that the xanthan gum is dissolved and uniformly dispersed, then adding the jasmine essence, continuously and uniformly stirring to obtain the paste microcapsule jasmine essence. The paste microcapsule jasmine essence prepared by the invention has the advantages of stable fragrance, lasting aroma, high sweet smell strength, high essence content and the like.

The invention discloses blending-type braised essence and an application thereof. The essence note consists of a fruit note, a wine note, a sour note, a pungent note, a flower not, a faint scent note, a salt note, a bean not and a fermentation note, and a solvent is alcohol; proper raw materials are selected according to each note; then the using amount of each raw material is determined according to the fragrance feature and intensity of each raw material. The braised essence top note has soft fruity flavor, and the salty flavor, the pungent flavor and the wine flavor features in the body note are obvious, and all the notes are harmonious, and the end note is lasting in flavor. In the preparation process, the technology is simple, time consumption is short, the device investment is less, the cost is low, and the blending-type braised essence is suitable for industrial production. The blending-type braised essence is applied to salty food, such as bean products, meat products, soup products, is obvious in braised flavor, rich in mouthfeel, lasting in flavor, wide in application range, obvious in flavor adding effect, and wide in market prospect.

The invention provides a pitaya flavor sandwich biscuit. The pitaya flavor sandwich biscuit is prepared from the following raw materials in parts by weight: 55-59 parts of buckwheat flour, 33-35 parts of papaya powder, 6-8 parts of butter, 3-5 parts of white granulated sugar, 5-9 parts of cream, 4-6 parts of edible gelatin, 3-6 part of whey powder, 0.9-1.2 parts of table salt, 1.0-1.5 parts of ammonium hydrogen carbonate, 0.6-0.9 part of sodium bicarbonate, 4-8 parts of ferment powder, 2-3 parts of food additive and 33-38 parts of pitaya jam. The pitaya flavor sandwich biscuit utilizes the buckwheat flour and the papaya powder as the main materials, and adds various raw materials such as the butter, the black tea powder, the edible gelatin and the whey powder, and the prepared biscuit has mellow and normal fragrance, comprehensive nutrition, absorption easiness, crisp and tender mouthfeel, safety and healthiness; a preparation method is simple; and industrial production is easy.

The invention discloses a method for preparing purple sweet potato and mulberry instant powder. The method comprises steps as follows: fresh mulberries and purple sweet potatoes are taken as raw materials, firstly, a purple sweet potato enzymatic hydrolysate is prepared from the purple sweet potatoes through drying, smashing, gelatinization and enzymolysis, and a mulberry juice is prepared from the mulberries through washing, smashing and juicing; then the purple sweet potato enzymatic hydrolysate and the mulberry juice are evenly mixed, and the instant powder is prepared through steps including clarification, filtering, concentration, low-temperature continuous vacuum drying, smashing and the like. Compared with existing technologies for preparing mulberry powder or purple sweet potato powder, the method has the characteristics of being energy-saving, environment-friendly and pollution-free, realizing vacuum continuous production and high yield and the like; bonding, charring and the like of the mulberries during drying are effectively prevented, the instant powder is naturally purple, has nutrients of both the purple sweet potatoes and the mulberries and has good instant solubility.

The production process of shaddock flower scented tea includes tea blank treatment, collecting shaddock flower petal, mixing tea leaf and shaddock flower petal, fumigating, separating shaddock flower petal from tea leaf, drying, adding flower, packing and other steps. The said production process has controllable water content of tea in fumigating, and the tea product has pure fragrance of shaddock flower petal, lasting fragrance in tea product, and other features.

The invention relates to a toffee-flavored flavoring agent and a preparation method thereof. The flavoring agent consists of the following components in parts by weight, totaling 100 parts: 0.05-3 parts of butyric acid, 0.2-0.8 part of butyryl butyl lactate, 0.1-0.5 part of ethyl lactate, 0.05-0.5 part of ethyl butyrate, 0.5-3 parts of ethyl laurate, 0.8-2 parts of gamma-nonalactone, 0.1-1 part of gamma-decalactone, 0.2-3 parts of delta-decalactone, 0.5-5 parts of ethyl vanillin, 0.5-5 parts of lauric acid, 0.05-5 parts of linalool, 20-30 parts of an adsorbent, namely, silicon dioxide and 60-70 parts of a carrier. In comparison with the prior art, the flavoring agent is unique and unadulterated in toffee flavor, high and comfortable in aroma recognition degree, the food calling effect can be improved, the compatibility with feeds is good, the original bitterness of the feeds can be covered up, and the palatability of feeds is improved so as to promote ingestion of animals.

The invention relates to a method for preparing an enzyme by using honeysuckle and curcuma longa as main raw materials. The method specifically comprises: (1) selecting 35-45 parts by weight of honeysuckle, 10-15 parts by weight of musa basjoo siebold, 10-15 parts by weight of pineapple, and 10-15 parts by weight of clausena lansium, and washing with clear water so as to be spare; (2) peeling the clausena lansium to expose the flesh, cutting the pineapple with the peel and the musa basjoo siebold with the peel into pineapple slices with the thickness of 1-2 cm and musa basjoo siebold slices with the thickness of 1-2 cm, and uniformly mixing the slices to obtain a mixture; (3) placing the mixture into a sealed container, adding honey and water, uniformly mixing, placing into a room, carrying out sealed fermentation at a room temperature, and maintain for 1 month, wherein stirring is performed everyday at the starting 5-7 days and stirring is performed every 7 days at the later days; and (4) washing fresh curcuma longa picked before and after winter solstice, cutting into curcuma longa slices with the thickness of 0.3-2 cm, taking 15-25 parts by weight of the curcuma longa slices, adding to the sealed container, and carrying out sealed fermentation for more than 3 months so as to obtain the product. According to the present invention, the enzyme prepared through the method has advantages of original food function maintaining, rich probiotics, rich nutrition, good taste, and long shelf life.

The invention provides a preparation method of nut essence. The preparation method comprises the following steps of: putting nuts into a superconducting electric heating automatic nut roasting machine for roasting, crushing the roasted nuts and mixing, adding mixed enzyme while crushing, adding a certain amount of propylene glycol into the mixture to work together with the enzyme, generating aroma by enzymolysis and purifying the aroma, obtaining enzymatic hydrolysate by filtering, analyzing the enzymatic hydrolysate, and then adding synthetic heterocyclic perfumes according to the constituents of the enzymatic hydrolysate to prepare the nut essence. According to the preparation method of nut essence, various nuts are adopted as raw materials, the nut essence is prepared by enzymolysis, reaction and blending processes, the complete process is simple, and good in continuity, and the industrialization is easy to achieve.

The invention relates to the field of daily chemicals, in particular to a preparation method chamomile-mint-extract essence and an oral paste composition with the same. The preparation method includes: weighing chamomile, mint oil, water and cinnamaldehyde, stirring for homogenizing, centrifuging, and distilling to obtain chamomile-mint extract, adding menthol, spearmint oil, anise oil, wintergreen oil, lemon oil, clove oil and peppermint oil, and evenly mixing to obtain the chamomile-mint-extract essence. The chamomile-mint-extract essence and an oral paste raw material are homogenized to obtain the oral paste composition. The oral paste composition is pure in fragrance and good in taste, has effects such as preventing diseases, resisting inflammation and relieving pain and especially hasa good relieving effect on toothache and gingivitis. Oral paste prepared by the oral paste composition can be flowing oral paste, semi-flowing oral paste and non-flowing oral paste and can satisfy the personal requirements of various consumers.

The invention discloses a preparation method of big-leaf tea. Mature fresh green leaves with one sprout and three leaves are used as the material. The raw materials are subjected to solarization, withering, and micro fermentation, with the shape fixed through palm leaf bundling; finally, the tea will be dried in an oven with fixative, becoming the tea with a new taste. Beneficial effects of the invention are that the invention provides a preparation method of big-leaf tea, which can improve the pickup rate of tea leaves, increase the yield, and reduce the material cost; The tea has unique mouth feel, and keeps the special purity and flowery odor of big-leaf tea; the tea leaf is as pure and fresh as that of green tea; the tea can be brewed for several times, and even has scent after seven times of brewing. The tea has the advantages of elegant appearance and the natural shape of big-leaf tea, which can attract people's attention well.

The invention discloses a preparation method of a mint-flavor novel cigarette core material not burning under heating. The method includes the steps that 1, tobacco raw materials are taken, an ethanolsolution is taken for extraction, and extract liquor is obtained; 2, the extract liquor is subjected to rotary evaporation to be prepared into concentrated liquor; 3, solid residues in the step 1 aresubjected to extraction and pulping, wood pulp accounting for 20% of the total mass of the solid residues is added, and a substrate is obtained after papermaking; 4, coating liquid is taken to carryout coating sample preparation on the substrate, a sample obtained after coating is placed in a 100 DEG C oven and baked till the moisture content is 10.0%-15.%, and then a core material sample is obtained, wherein the coating liquid comprises 40%-60% of concentrated liquor, 20%-30% of glycerin, 5%-10% of common spice, 5%-10% of menthol, 1%-5% of menthyl-glycoside and 1%-5% of chitosan oligosaccharide. By means of the preparation method, the obtained mint-flavor novel cigarette core material not burning under heating is large and stable in aroma volume, good in aroma quality, good in coordination, large in smoke amount and good in aftertaste, and has a mint flavor and soft and fine smoke with few impurities and little irritation.