44results about How to "Comfortable aroma" patented technology

The invention relates to a fresh Chinese wolfberry fruit full juice fermented wine and a preparation method thereof. The fresh Chinese wolfberry fruit full juice fermented wine is prepared by sorting and cleaning fresh Chinese wolfberry fruit, and carrying out stage squeezing, enzymolysis, high-temperature instant sterilization, refrigeration treatment, hyperfiltration concentration, fermenting, aging, filtration and blending encapsulation. The method provided by the invention has the advantages that the process is simple, an addition agent is less, residual is not generated, and the fresh Chinese wolfberry fruit full juice fermented wine prepared by the method is golden yellow in color, clear and transparent, pure and comfortable in fragrance with mellow, has typical mature fruity flavor of Chinese wolfberry wine, is smooth, soft and full in palate, is well balanced among alcoholicity, acidity and tannin with great harmony, and has comprehensive and rich nutrient substances.

The invention belongs to the technical field cigarette essence and particularly relates to a recombinant tobacco coating chocolate and coffee flavor-mixed essence and a preparation method thereof. The recombinant tobacco coating chocolate and coffee flavor-mixed essence is composed of, by weight part, 0.8-1.8 parts of koka aldehyde, 10-30 parts of cocoa extract, 15-30 parts of coffee extract, 2-7 parts of Zimbabwe tobacco extract and the like. The recombinant tobacco coating chocolate and coffee flavor-mixed essence provides a chocolate and coffee mixed flavor and is applicable to the field of cigarette production and particularly to adding into recombinant tobacco coating. Among the flavor components, the cocoa extract, the coffee extract and chocolate extract are relatively close to tobacco in fragrance characteristics and can enhance the flavor harmony in cigarettes. The recombinant tobacco coating chocolate and coffee flavor-mixed essence comprises the multiple flavor contents and integrates the fragrances such as burnt fragrance, bean fragrance, milk fragrance and nut fragrance, thereby being rich in layers, natural in transition and capable of well embodying the major fragrance of the cigarettes.

The invention discloses a chewable tablet for improving immunity and a preparation method of the chewable tablet, wherein the chewable tablet consists of the following components in parts by weight: 20-50 parts of hydropotes inermis, 5-25 parts of an American ginseng extract, 20-31 parts of sucrose, 10-20 parts of mannitol, 2-6 parts of citric acid, 15-25 parts of microcrystalline cellulose, 0.1-0.5 parts of calyx canthus essence and 1-5 parts of magnesium stearate. The chewable tablet disclosed by the invention is stable in quality, good in taste, rapid to be absorbed and significant in curative effect of improving immunity.

The invention relates to a tobacco feeding essence, in particular to a tobacco feeding essence for replenishing bean-flavor note, which is formed by mixing the following raw materials in part by weight: 16-18 parts of black vanilla bean derivatives, 1.5-2 parts of cocoa extractives, 6-8 parts of almond derivatives, 2-3 parts of white hyacinth bean extractives, 2-2.5 parts of daidzein, 5-7 parts of fig extracts, 2.5-3 parts of plum extracts, 10-12 parts of Tsaoko Amomum fruit derivatives, 4-5 parts of balsamroot extractives, 1-1.5 parts of graecum extracts and 38-50 parts of propylene glycol water solutions. The tobacco feeding essence obviously replenishes the bean-flavor note and has comfortable and natural fragrance and good sweet feel, obviously enhances the concentration of the fragrance in tobaccos and also improves fragrance quality and smoking comfortableness when improving the concentration of the fragrance in tobaccos.

The invention belongs to the technical field of liquor brewing, and particularly relates to a liquid production method of Luzhou-flavor liquor. The method comprises the following steps of crushing of sorghum, liquid gelatinization, saccharifying and fermenting, esterification, and distilling. The method has the advantages that the saccharifying, fermenting and esterification are respectively performed in a fermenting tank, so that the Luzhou-flavor liquor can be produced under the liquid condition; the method is different from thetraditionalproduction method using saccharifying and fermenting to produce liquor in the Luzhou-flavor liquor pit mud under the solid condition, the whole brewing process is mechanical and automatic, thecharging and discharging of fermented mash can be avoided in the tank, the labor intensity is decreased, and the production efficiency is greatly improved.

The invention provides a tobacco flavor enhancing fragrance essence for heat-not-burn cigarettes as well as a preparation method and application thereof. The fragrance essence is in form of clear liquor obtained by mixing and filtering a tobacco extract, a flavor enhancing monomer fragrance, a slow-release raw material, propylene glycol and glycerol, wherein the tobacco extract comprises an aromatic tobacco extract and a molecular distillate thereof; and the raw materials of tobacco comprises one or more than one of aromatic tobacco, Zimbabwe tobacco, burley tobacco, sun-cured tobacco and Virginia tobacco at will. The use comprises the following steps: tobacco threads are prepared into powder; carboxymethylcellulose sodium, microcrystalline cellulose, purified water and the glycerol are added into the powder; the obtained mixture is fully mixed with the tobacco flavor enhancing fragrance essence for the heat-not-burn cigarettes and shaped into a dough; the dough is sliced into the tobacco threads after being pressed into a flat shape in a rolling manner; and the tobacco threads are manually rolled into cigarettes after water balance. Proved by evaluation, the tobacco flavor enhancing fragrance essence can well enhance the flavor of the tobacco, enables the flavor to be more comfortable and more natural, increases the concentration, prompts the satisfaction degree and conceals offensive odors, thereby improving the experience and the enjoyment of a smoker.

A method for improving the content of a characteristic aroma component ethyl propionate of Te-flavor Chinese spirits. Acid-proof propionibacterium with high yield of propionic acid is applied. After the amplification culture, propionibacterium liquid of volume 0.33%-1% is injected into a pit. The time for pit injection is controlled in the main fermentation period, namely the 15th day after pit opening of spirits sediment and the depth of pit injection is from 20 cm to 30 cm, the diameter of pit injection is 2.5 cm. Seed culture solution of propionibacterium is obtained through culture expansion in the invention. After the main fermentation, propionibacterium liquid is injected into the pit. Results show that the effect is obvious in the increase of content of ethyl propionate in spirit base generated in a pit with added propionibacterium liquid. The content of generated ethyl propionate is more than 2 times that of a blank pit. After tasting and evaluation, the increase in content of ethyl propionate creates a sweeter and softer taste and a more comfortable aroma of spirit base. Not only the quality of Te-flavor Chinese spirits can be improved, but also influences on yield are controlled in a reasonable scope after the pit injection time and the bacteria liquid amount are well controlled.

The invention provides a combined processing method of tea wine. The tea wine is prepared by carrying out mixed fermentation on a tea leaf extracting solution and a grain saccharification solution. The combined processing method comprises the following steps: firstly, extracting tea leaves, thus preparing the tea leaf extracting solution; secondly, mixing sorghum, rice and corn according to a certain proportion, smashing, cooking, saccharifying, mixing the obtained grain saccharification solution with the tea leaf extracting solution, adding koji, and forming a tea leaf fermenting solution through liquid fermentation; finally, sterilizing, blending, fining, filtering, ageing and carrying out secondary filtration, thus obtaining the tea wine. The tea wine prepared by the method provided bythe invention has the characteristics that a product has strong tea fragrance, soft-sweet and mellow taste, coordinated smell, long after taste and the like; compared with traditional tea wine, the tea wine adopts the tea leaf extracting solution and the grain saccharification solution of the sorghum, the rice and the corn for common fermentation, so that functional activity components in the tealeaves are retained to the maximum; meanwhile, base wine blending is carried out after fermentation, the disadvantages that fermented wine is low in alcohol degree and distilled wine is complicated intechnology and spicy in taste are overcome, softness of tea and rigidity of wine are completely combined, and the varieties of tea leaf and wine products are enriched.

The invention provides a flavor for improving the taste of heated non-burning tobacco and a preparation method and application thereof. The flavor is prepared by mixing the following raw materials, byweight percentage, 2-5% of fresh fruit extracts of Siraitia grosvenorii, 3-8% of Armeniaca mume extracts, 0.02-0.08% of menthol, 0.03-0.07 of menthyl acetate, 0.2-0.8% of acetic acid, 0.5-0.9% of lactic acid, 0.5-0.8% of benzyl alcohol, 2-6% of invert sugar, and the balance being propylene glycol. The flavor and a coating liquid are mutually soluble, and no impurities are precipitated. Accordingto the prepared heated non-burning tobacco made of a tobacco core material, the aroma is comfortable and natural during the smoking process, the smoke is soft and delicate, the mouth is clean, and thecomfort feeling is improved.

The present invention discloses a sweet and fragrant compound feed flavoring agent and belongs to the technical field of animal feeds. The sweet and fragrant compound feed flavoring agent is prepared from the following raw materials in parts by mass: 1.0-50.0 parts of anhydrous sodium saccharin, 0.1-10.0 parts of neotame, 1.0-10.0 parts of a sweetness enhancement, 2.0-10.0 parts of citric acids, 5.0-10.0 parts of disodium nucleotide, 1.0-15.0 parts of a fragrance agent, 10.0-60.0 parts of silicon dioxide and 1.0-5.0 parts of maltodextrin. The fragrance agent is prepared from the following raw materials in parts by mass: 0.01-0.5 part of phenylacetic acid, 0.01-0.5 part of ethyl phenylacetate, 1.0-10.0 parts of ethyl vanillin, 1.0-5.0 parts of ethyl maltol, 0.1-0.5 part of furanone, 0.1-1 part of ethyl butyrate, 5.0-70.0 parts of propylene glycol and 10.0-20.0 parts of ethanol. At the same time, the present invention also discloses a preparation method of the feed flavoring agent. The flavoring agent prepared from the raw materials has a combination of fragrance and sweetness, and a comprehensive taste, can effectively correct a bad smell of the feeds, and can promote animal food intake.

The invention provides garlic healthcare wine and a production method thereof and relates to the technical field of compound wine. The production method includes: soaking traditional Chinese medicine materials into Baijiu with alcoholic strength being 30-45%Vol according to material-liquid ratio of 45-75g/L in a sealed manner for 7-14 days, wherein the traditional Chinese medicine materials comprise fructus crataegi, rhizoma polygonati, radix pueraiae, fructus lycii and semen cassiae; soaking garlic into Baijiu with alcoholic strength being 30-45%Vol according to material-liquid ratio of 85-115g/L in a sealed manner for 7-14 days; mixing two wine liquid to obtain the garlic healthcare wine. The garlic healthcare wine and the production method thereof have the advantages that the garlic healthcare wine is low in alcoholic strength, harmless and nonirritant to human bodies, rich in effective components of garlic and various traditional Chinese medicine materials and good in healthcare effect; the production method is simple in process, convenient to operate and suitable for large-scale production, and the produced garlic healthcare wine is gentle, good in taste and is a good daily healthcare product.