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.

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 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 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 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 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 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 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.