125results about How to "Cover up miscellaneous gas" patented technology

The invention relates to essence, in particular to flavoring essence used for tobacco. The flavoring essence is formed by mixing the following raw material components in percentage by weight: 1 to 3 percent of 10 percent vanillin, 2 to 4 percent of 10 percent damascenone, 2 to 4 percent of 10 percent ethyl maltol, 5 to 8 percent of stachyurus extract, 2 to 4 percent of Peru concrete, 1 to 3 percent of five-flavor ketone, 0.5 to 2 percent of 10 percent furaneol, 1 to 3 percent of 10 percent oak chip extract, 0.5 to 2 percent of 10 percent cassia leaf oil, 0.5 to 2 percent of elecampane extract, 1 to 3 percent of 10 percent clove bud oil, 2 to 4 percent of Xianning orange osmanthus extract, 1 to 3 percent of 1 percent valerian oil, 1.5 to 3 percent of trigonella tincture, 0.5 to 2 percent of 10 percent geranium oil, 15 to 20 percent of white hyacinth bean tincture, 1 to 3 percent of 10 percent acetic ether, 5 to 8 percent of lonicera confusa extract, 1 to 3 percent of ribes burejeuse extract, 8 to 51.5 percent of 70 percent ethanol, and 1 to 3 percent of daidzein. The flavoring essence used for the tobacco overcomes the defects that the prior cigarette has burr feeling at the throat and astringent feeling at the oral cavity, and has quite obvious effect of improving the comfort of the cigarette.

The invention relates to essence, in particular to flavoring essence for tobacco. The flavoring essence is formed by mixing the following raw material components in percentage by weight: 5 to 7 percent of centipeda minima extract, 5 to 7 percent of flos sophorae extract, 2 to 4 percent of rehmannia root extract, 2 to 4 percent of fig extract, 8 to 10 percent of Chinese jujube extract, 1 to 3 percent of menthyl lactate, 6 to 8 percent of apricot extract, 5 to 7 percent of fenugreek extract, 8 to 10 percent of radix stemonae extract, 6 to 8 percent of shaddock peel extract, and 28 to 50 percent of pomegranate rind extract propylene glycol water solution. The flavoring essence for the tobacco overcomes the defects that the prior cigarette has burr feeling at the throat and astringent feeling at the oral cavity, and has quite obvious effect of improving the comfort of the cigarette. The flavoring essence improves aroma quality, increases aroma volume, enriches tobacco fragrance, covers impurity smell, reduces throat stimulation, increases mellow feeling, improves the astringent feeling of the oral cavity, and improves the comfort of the oral cavity.

The invention relates to a preparation method of a jujube extract and an application thereof, belonging to the technical field of separation and extraction of active ingredients from natural products. The preparation method comprises the following steps: taking raw materials, namely red jujubes and zizyphus jujubes, removing kernels, crushing, mixing, adding cellulase for enzymolysis, increasing the temperature, performing the enzymolysis while stirring, then performing microwave extraction, centrifugation and adsorption elution, and then concentrating to get a product, namely the jujube extract, which is used as an aroma additive for cut tobacco. According to the preparation method disclosed by the invention, the enzymolysis and the microwave extraction methods are adopted, so that the extraction temperature is reduced, the extraction time is shortened, and the extraction effect is improved; the jujube extract is used as a spice for the tobacco and can enable tobacco aroma to be thick and permeable, cover miscellaneous gas and improve the quality of a tobacco product; and furthermore, the method has the advantages of uncomplicated equipment, easiness in operation and no pollution.

The invention discloses a method of extracting tomatoes step by step and a comprehensive application of the extract to cigarettes, relating to the technical field of adding flavour and feed to cigarettes. The technical proposal of the invention is a method of extracting tomatoes step by step and a comprehensive application of the extract to cigarettes, comprising extracting the tomatoes in three steps: the first step, extracting the tomatoes with water to obtain tomato water-soluble components used as cigarette feed; the second step, extracting with alcohol to obtain tomato semi-polar components used as cigarette feed; and the third step, extracting by supercritical extraction method to obtain tomato non-polar components used as cigarette feed. The invention applies the tomatoes to the cigarettes for the first time, makes full use of the tomatoes, and has simple technique and devices and no pollution. Each component applied to the cigarettes has obvious effect.

The invention discloses a method for preparing mint-typed cigarette paper. A new material: functional molecule encapsulation menthol is selected; the performances of the molecule encapsulation menthol such as low volatility, low transitivity and thermal stability are utilized and alcohol is used as a solvent; furthermore, new technologies such as internal machine coating or external machine coating, low-temperature drying of a baking cylinder and the like are utilized during the production of the cigarette paper, therefore, the adding uniformity and remaining performance of the menthol on the cigarette paper are ensured, the shortages that the mint ingredients in the original mint cigarette are easy to be volatilized, have unstable effect and the like are overcome, and the mint cooling feeling of the cigarette is always kept during smoking process. The mint-typed cigarette paper greatly improves the quality of the mint-typed special cigarette and the good running performance of the production process, becomes one highlight for the special cigarette paper and is expected to be a new economic growing point for the cigarette paper products.

The invention discloses a preparation method of a corn stigma extract for cigarettes. The preparation method comprises the following steps of: (1) mixing corn stigma with water at a mass ratio of 1:(15-20), performing ultrasonic treatment on the mixture for 15-30 minutes and then regulating the pH of the mixture to the range from 5 to 6, filtering the mixture after standing for 6-10 hours, and concentrating the filtrate, thereby obtaining a corn extract sample I; (2) mixing the corn stigma with an ethanol solution with volume fraction of 50%-70% at a mass ratio of 1:(30-50), extracting the mixture for 6-9 minutes by microwaves at a temperature of 50-70 DEG C, and then filtering the mixture, thereby obtaining a corn extract sample II; (3) pouring the sample II into the sample I at a mass ratio of the sample I to the sample II of (2-3):1, stirring while pouring for 15-30 minutes, and then standing for 6-10 hours; then taking the liquid supernatant for filtering, and then concentrating the filtrate to one third of the original mixed liquid. The corn stigma extract is added to cigarettes, and has the effects of softening smoke gas, increasing the fragrance and the sweet taste, and covering offensive odor.

The invention discloses a casing flavor for an expanded cut tobacco. The casing flavor comprises the following components in parts by weight: 8-15 parts of a Zimbabwe tobacco leaf extract, 5-12 parts of a Brazil tobacco leaf extract, 3-8 parts of honey, 1-3 parts of 10% by mass of a red jujube extract, 2-5 parts of 1% by mass of phenylacetaldehyde, 5-8 parts of 1% by mass of guaiac wood oil, 0.5-2 parts of a fenugreek fluid extract, 1-3 parts of a liquorice fluid extract, 2-5 parts of maple syrup, 1-2 parts of 10% by mass of an orris root extract, 10-25 parts of water and 12-61.5 parts of propanediol. After the casing flavor is added into the expanded cut tobacco, the sensory quality shortages of insufficient fragrance, high metal impurity gas content, high irritation, metallic flavor residues and the like in the existing expanded cut tobacco are overcome, the fragrance content is increased, the expanded cut tobacco is endowed with fragrance and sweetness of a fruit and is enriched in fragrance, the throat irritation is reduced, and the sensory quality of the expanded cut tobacco is remarkably improved.

The invention relates to a flavor threshold-based essence for a flue-cured, sweet and fragrant cigarette and a blending method thereof. The flavor threshold-based essence comprises the following raw materials by weight: 1 to 20% of a flavor base and 80 to 99% of a solvent, wherein the flavor base comprises, by weight, 0.01 to 1 part of fenugreck lactone, 0.03 to 3 parts of homosotolone, 0.01 to 1 part of gamma-crotonolactone, 0.2 to 5 parts of methyl cyclopentenolone, 0.2 to 5 parts of ethyl cyclopentenolone, 0.5 to 8 parts of furfuryl alcohol, 1 to 10 parts of furfural and 0.5 to 8 parts of furaneol. Sensory evaluation and testing results of a cigarette product using the essence provided by the invention and prepared by using conventional technology in the prior art show that the cigarette product has better qualitative fragrance change, obvious sweet and fragrant smell and improved remaining taste and does not give out foreign smell after addition of the essence compared with a blank sample without addition of the essence.

The invention provides a preparation method of a composite fruity tobacco essence. The preparation method comprises the following steps: respectively crushing 20-30g of apple skins, 100-120g of grape skins, 80-110g of watermelon peel, 12-20g of orange peel, 50-70g of banana skins, 5-10g of mango skins and 20-40g of shaddock peel to form residues, mixing above residues, adding compound enzyme and 800-1000g of water, adjusting the pH value of the above obtained liquid to 5.0-5.3, carrying out enzymatic hydrolysis at 45-50DEG C for 40-60min, heating the obtained liquid to 100DEG C in order to inactivate enzyme, adding 1.2-1.8g of sodium benzoate, 0.2-0.6g of titanium dioxide, 8.5-11.2g of riboflavin, 1-3g of adipic acid, 15-23g of sodium sulfate and 20-25ml of n-butaonl, continuously decocting the obtained liquid at 100DEG C for 1.5-2h, filtering the decocted liquid, and concentrating the obtained filtrate. The essence prepared in the invention has the advantages of high aroma intensity, abundant fruit aromas, and satisfactory improvement of the quality of tobacco.

The invention relates to a preparation method of flavor for tobacco, which comprises the following steps: adding 90-95% ethanol to the dried and pulverized mixture of ebony and orange peel, then refluxing extraction for 3-10 hours, filtering while hot after refluxing extraction, and filtering the filtrate while hot. After cooling, it is concentrated under reduced pressure to obtain the extract, which is the flavor for tobacco. The tobacco flavor (extract) of the invention has the advantages of simple preparation method, low cost, low energy consumption, stable properties, acid and alkali resistance, and no toxic and side effects; when added to cigarettes, the irritation of the cigarettes can be reduced, the miscellaneous gas can be covered, and the sweetness can be improved. The tobacco extract is a new type of cigarette flavor with good quality.

The invention discloses a Lonicera japonica fermented extract and a preparation method and application thereof. The Lonicera japonica fermented extract is prepared from Lonicera japonica, which serves as a raw material, through fermenting with Lodderomyces elongisporus and extracting aroma components from a fermented solution. The Lodderomyces elongisporus is collected in the China General Microbiological Culture Collection Center (CGMCC); the collection number is CGMCC No. 6645; the collection date is October 08, 2012. The product contains a variety of aroma substances, such as phenylethyl alcohol, palmitic acid, ethyl palmitate, linoleic acid, methyl 9,12,15-octadecatrienoate, myristic acid (tetradecanoic acid), pentacosane, lauric acid, linalool, leaf alcohol and the like. Shown by results of flavored smoking assessment tests, the product can be harmonized with cigarette flavors, can obviously promote the cigarette flavors, make smoke gas delicate and mellow, lower irritation, conceal impurity gases and improve the smoking flavor of cigarettes, and can generate a fresh and special aroma.

The invention relates to the technical field of natural skin care products, especially to a preparation method and application of an aquilaria wood hydrolat. The preparation method comprises the following steps: crushing aquilaria wood so as to obtain aquilaria wood powder; adding deionized water accounting for 5 to 10 times of the mass of the aquilaria wood powder, carrying out stirring so as to obtain a suspension, adding a cosolvent accounting for 0.1 to 0.3% of the suspension, carrying out a flavor component mechanical dissolving experiment in virtue of a flash extractor and subjecting the suspension to centrifugation so as to obtain a supernatant; and allowing the supernatant to pass through a multilayer cross-flow filler rotary flavor improving apparatus, adjusting feeding temperature, internal temperature of a distillation column, primary condensation inlet temperature and secondary condensation inlet temperature and collecting secondary liquid condensate which is the aquilaria wood hydrolat. The aquilaria wood hydrolat prepared in the invention has pure and rich fragrance, high content of effective substances, a stable and transparent state and a good skin care effect and is not prone to precipitation of sediments.

The invention discloses an extraction method and a use method of naringin. The extraction method comprises stripping yellow outer pericarp of shaddock peel as a raw material to obtain white spongy shaddock peel, carrying out crushing and sieving to obtain shaddock peel powder, carrying out degreasing by an alkane solvent such as petroleum ether with weak polarity, carrying out filtration, drying the filter residue, adding ethanol into the filter residue, carrying out reflux extraction, carrying out pumping filtration, collecting the filtrate, carrying out reduced pressure condensation and carrying out recrystallization to obtain naringin. The extraction method has simple processes and a low cost. The naringin added into cigarette cut tobacco so that cigarette fragrant characteristics are improved and cigarette sensory quality is improved.

The gingko leaf cigarette is made with gingko leaf as main material and through four stages of preparing material, making shreds, wrapping and packing. The shred making stage incldues six steps of green keeping or artificial fermentation, eliminating stem, adding material, slicing, sweentening and shred storing and balancing; and features the addition of extractive liquid of gingko leaf and white ginseng in the amount not less than 25% through spraying or soaking. Owing to the relatively low saccharide content in ginkgo leaf, sweetening agent in great amount than traditional cigarette is added. In order to mask the bad smell of burnt ginkgo leaf and extractive matter, the present invention has perfuming matter amount greater than traditional cigarette.

The invention discloses a method for preparing tobacco flavor. The method comprises the following steps: (1) making fresh blueberry juice; (2) preparing immobilized beta-glucosidase; (3) treating the blueberry juice with the immobilized beta-glucosidase; and (4) enriching blueberry flavor substances by using a pervaporation membrane, thereby obtaining the tobacco flavor. The tobacco blueberry essential oil prepared by using the method has the characteristic blueberry incense, and has a relatively good tobacco application effect. Blueberry extracts are added into cigarette, and then functions that the fragrance of cigarette is improved, the quality of smoke is improved, the cigarette is remarkable in characteristic berry fragrance, irritation is reduced, impure smell is covered, the smoke is softened and fined, the oral comfort is improved, the after sweetness of cigarette is increased, and the like, are achieved, and when being compared with conventional blueberry extracts, the tobacco flavor has remarkable effects in improving the characteristic fragrance of cigarette and improving the taste of cigarette.

The invention relates to elecampane fragrance type tobacco flavor based on a perfume threshold value and a mixing method thereof. The elecampane fragrance type tobacco flavor is prepared from, by weight, 1-20% of a fragrance base and 80-99% of solvent, wherein the fragrance base is prepared from, by weight, 0.5-5.0 parts of thujone, 0.1-2.0 parts of cedrol, 0.5-5.0 parts of terpinyl acetate, 0.5-5.0 parts of guaiol, 0.1-2.5 parts of guaiacol, 0.1-1.0 part of patchoulic alcohol and 0.2-3.0 parts of salvia sclare lactone. Elecampane fragrance type tobacco flavor is added into cut tobacco, a cigarette product is prepared by adopting the routine technology in the field, it is shown through sensory evaluation test results that compared with a blank sample without elecampane fragrance type tobacco flavor, fragrance quality of the cigarette sample with added elecampane fragrance type tobacco flavor becomes higher, fragrance amount is obviously increased, remaining taste is improved, and impurity gas is hidden.

The invention discloses a dried-orange-peel essence for an explosion bead and a preparation method for the dried-orange-peel essence, and the explosion bead and a cigarette. The dried-orange-peel essence for the explosion bead provided by the invention has the following advantages: through cooperation of various raw materials, the fragrance of the dried-orange-peel essence can be obtained; due tono adoption of essential oil as a raw material of an essence, the dried-orange-peel essence for the explosion bead disclosed by the invention has fixed chemical components and contents and is insusceptible to external factors like production conditions, storage environments and manufacturers, so the quality stability of the dried-orange-peel essence for the explosion bead can be easily guaranteed. Meanwhile, the dried-orange-peel essence for the explosion bead disclosed by the invention has rich fragrance and good coordination properties, and can well improve and modify fragrance, increase the feeling of sweetness and moisture, cover foreign odor, reduce irritation, improve the quality and amount of fragrance, coordinate cigarette scent, increase sensory comfort and improve smoking quality and aftertaste.