51results about How to "Delicate aroma" patented technology

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

A paper-made coffee dripper is formed by folding a single sheet of heat-resistant paper model for use in drip-brewing coffee; and includes a ground coffee bag connected to and suspended in a U-shaped stand formed by sequentially connected front, rear and bottom walls. The ground coffee bag includes at least one smaller bottom opening covered by a paper filter, and the bottom wall includes a centered larger opening located directly below the smaller opening. A first and a second seal strip are thermally bonded to openably close a top opening of the ground coffee bag to seal an amount of ground coffee therein. A user can dispose the coffee dripper on a cup and pour hot water into the ground coffee bag to make drip-brewed coffee, and the produced liquid coffee flows through the smaller and the larger opening down into the cup.

The invention relates to a making method for cherry fruit wine. The method comprises the steps of material selecting, stalk removing, heating, breaking, enzymolysis performing, juice extracting, glutathione adding and acidity regulating, fermenting, stabilizing, blending and the like. According to the making method for the cherry fruit wine, due to the fact that a quick heating and vacuum negative pressure fruit breaking extracting technology is adopted, on one hand, the cherry peel tissue is immediately broken, pigment and high-quality tannin in the peel can be quickly and fully extracted, bitter and astringent tannin in the seeds cannot be extracted, and on the other hand, microorganisms, oxidase and the like of cherries can be killed, and bad flavor is prevented from being generated due to oxidation or natural fermentation.

The inVention discloses a preparation method of a spice addictiVe used in cigarettes. The preparation method comprises the steps that 1, raw materials are leached with water, and a leach liquid and undissolVed substances are separated; 2, the undissolVed substances obtained in step 1 are made into a base tab; 3, the leach liquid obtained in step 1 is subjected to low temperature and Vacuum concentration and then applied to the base tab obtained in step 2, and the spice addictiVe is obtained. The inVention further discloses application of the spice addictiVe used in cigarettes by the preparation method.

A method of synthesizing tricyclodecenyl isobutyrate spice relates to the technical filed of fine chemical engineering synthesis. In the invention, with dicyclopentadiene and isobutyric acid in approximate equimolar proportion as raw materials, with zeolite-carrying phosphotungstic acid as a catalyst and with isobutyric anhydride as a protective agent, the tricyclodecenyl isobutyrate is synthesized. An acetylation reaction is directly carried out to prepare a crude product of the tricyclodecenyl isobutyrate by one step through electrophilic addition under catalysis of a catalyst. Meanwhile, a less amount of the isobutyric anhydride is added for protecting the catalyst, and then the isobutyric acid is recycled and reused so that a finish product of the tricyclodecenyl isobutyrate is obtained through neutralization washing and rectification. The method can solve problems that the spice has a sour smell in fragrance and the quality of the spice is influenced since a method in the prior art pollutes environment, is complex in post-treatment process, causes equipment corrosion and is uncooperative in ratio of isomers. The method employs the raw materials being easy to get, is mild in conditions, is high in conversion rate, is convenient to carry out, is high in yield, is less in emission of waste gas, waste water and solid waste during production and belongs to a clean production process.

The invention discloses a preparation method of a herba artemisiae selengensis enzymolysis extract. The method comprises the following steps of (1) performing pretreatment; (2) extracting folium artemisiae selengensis treated by a composite enzymolysis solution A by a water steam distillation method to obtain an extract A; (3) performing enzymolysis extraction on the rhizome artemisiae selengensisby using the composite enzymolysis solution B; (4) performing alcohol extraction: performing alcohol extraction over the night on the rhizome artemisiae selengensis enzymolysis extract; (5) performing suction filtration concentration to obtain an extract B; (6) performing compounding: uniformly mixing the extract A and the extract B according to the proportion; adding 1,2-propanediol accounting for 20 percent of the total mass of the extract A and the extract B; performing uniform mixing to obtain the herba artemisiae selengensis enzymolysis extract. The enzymolysis method is used for respectively treating the folium artemisiae selengensis and the rhizome artemisiae selengensis; the natural raw materials are sufficiently utilized; the effects of improving the extraction efficiency and improving the fragrance quality of the herba artemisiae selengensis extracts can be achieved; through a compounding process, the fragrance characteristics of the herba artemisiae selengensis are preferably optimized; when the prepared herba artemisiae selengensis enzymolysis extract is applied to cigarettes, the cigarette fragrance substances and the fragrance richness can be effectively improved, sothat the smoke gas is fine and adequate.

The invention provides fragrant essence with refreshing functional components. The fragrant essence comprises acetyl cedrene, cedar camphor, ambrotone, 1-acetoxy-2-tert-butylcyclohexane, cedar oil, ambrox, ambroxide, galaxolide, pentadecanolide, peppermint oil, eucalyptus oil, citronella oil, verbena oil, eugenol type basil oil, cajuput oil, 2-isopropyl-5-methyl-cyclohexanol, 1, 3, 3-trimethyl-2-oxabicyclooctane, menthyl lactate, N-ethyl-L-menthyl formamide, N-methyl-2-isopropyl-2, 3-dimethyl propanamide, dillapiol, acorus calamus oil, storax paste, farnesol, wintergreen oil, 4-methyl-2-(2-methyl propyl)-2H-tetrahydropyrane-4-alcohol and the like. Used perfume materials are conveniently acquired, the prepared essence has the fragrance characteristics of flower fragrance and fruit fragrance, further has freshness of ocean and nature and has a refreshing function, and overall fragrance is coordinated and delicate.

The invention discloses a cigarette composite filter material and a preparation method thereof. The composite filter material comprises 80-90 weight parts of modified activated clay, 7-15 weight parts of adhesive, 0.5-1.5 weight parts of barium sulfate and 2-4 weight parts of diatomite. The cigarette composite filter material of the present invention can selectively absorb harmful substances in cigarette flue gas with strong adsorption capability, and can minimize the harm of cigarette but still keep the flavor and characteristics of the cigarette.

The invention discloses a tobacco flavor with uniform and stable and a preparation method thereof. The tobacco flavor is an extract with a relative density of 1.02 to 1.20 which is extracted by 60-95 mass percent ethanol from a mixture, wherein the mixture comprises red date, Chinese angelica and dwarf lilyturf tuber in a weight ratio of 0.2-30.0:0.5-20.0:0.5-30.0. The tobacco flavor can degrade cigarette tar. When combined with natural tobacco plant fragrance, the tobacco flavor makes cigarettes fresh, elegant, sweet, pure, mild, light, transparent and thus greatly enhances the quality of cigarettes. The invention also discloses a method for preparing the tobacco flavor. The method can make a uniform, stable and sweet liquid flavor additive without impurities, and the content of the fragrance source component of the tobacco flavor is over 80%.

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 relates to a high temperature resistance chocolate essence and a preparation method thereof. The present invention discloses a high temperature resistance chocolate essence, which comprises a chocolate essence base material and a whole chocolate modifying fragrance group, wherein the chocolate essence base material is prepared from the following raw materials: amino acids, a yeast extract, glucose, D-xylose, D-ribose, vanillin, ethyl vanillin, ethyl maltol, a cocoa extract, and the balance of propylene glycol, and the whole chocolate modifying fragrance group comprises the following raw materials: furanone, vanillin, ethyl vanillin, ethyl maltol, 2,3,5-trimethyl pyrazine, 2-acetyl furan, 5-methyl-2-acetyl furan, gamma-decalactone, isovaleraldehyde, 4,5-dimethyl-2-isobutyl-3-thiazoline, 5-methyl furfural, phenethyl alcohol and dimethyl sulfide. According to the present invention, the high temperature resistance chocolate essence has characteristics of natural, rich, pure and mellow aroma, and good high-temperature resistance, and the preparation method is simple.

The invention discloses an electronic cigarette liquid containing polysaccharide. The electronic cigarette liquid is prepared by mixing the following components in percentage by mass: 5-10% of tobacco extract, 5-8% of tobacco essence, 1-5% of tobacco flavor, 5-15% of deionized water, 10-20% of glycerol, 5-20% of polysaccharide, and the balance of propylene glycol, wherein the tobacco extract is preferably Zimbabwe tobacco extract. The electronic cigarette liquid has the advantages that the electronic cigarette liquid contains the polysaccharide, so the irritation of an electronic cigarette is reduced, the mouthfeel of the electronic cigarette is more comfortable, and the fragrance is finer and softer; the electronic cigarette liquid is used for atomizing the electronic cigarette, the tar and CO2 (carbon dioxide) are not produced, the hazard on consumers is greatly reduced, and the hazard of second-hand smoking is avoided; the obtaining of raw materials of the prescription is easy, the international and domestic laws, rules and relevant regulations are met, and the production technology is simple.

Disclosed are a cigarette composite filter material and a preparation method therefor. The components of the composite filter material comprise: 80-90 parts by weight of modified active clay and 7-15 parts by weight of a binder, as well as 0.5-1.5 parts by weight of barium sulfate and 2-4 parts by weight of diatomite. The cigarette composite filter material of the present invention can selectively adsorb harmful substances in cigarette smoke, has a high adsorption capability, and can reduce the hazard of cigarette to the maximum degree, while keeping the flavor and characteristics of the cigarette.

The invention discloses a tobacco casing method. The method is characterized by comprising the following steps: uniformly spraying tobacco bottom materials on the inner wall of a wooden case made of natural wood during casing, then filling the conditioned leaves into the wooden case and controlling the storage temperature, humidity and time of the tobaccos to ensure the tobaccos to fully absorb the tobacco bottom materials, wherein the natural wood is preferably thuja occidentalis, juniperus pingii, juniper, sabina vulgaris var. jarkendensis, cupressus gigantea or cupressus duclouxiana. The tobacco casing method has the following advantages: the tobacco bottom materials can be promoted to permeate into the internal tissues of the cut tobaccos by controlling the temperature and humidity while the tobaccos are stored and aged to give full play to the effect of the added tobacco bottom materials on improving the quality of the tobacco products, thus effectively reducing the usage and cost of the tobacco bottom materials in the tobacco processing process; the flavor components of the tobaccos are fully coordinated to ensure the aroma of the tobaccos to be more natural, exquisite and stronger, have rich layers and ensure the smoke to be mellow; and the tobacco casing method has the characteristics of simplicity and convenience in operation, low cost and strong controllability, and is convenient for realization of large-scale industrial production.

The invention discloses a food additive with butter flavor, its preparation method and application. The food additive with butter flavor of the present invention is added with a large amount of anhydrous butter enzymatic hydrolyzate, the aroma is richer and more delicate, and when added in the food production process, the resulting product has a realistic and natural butter aroma and good taste. The additive of the present invention is zero trans fatty acid, which can satisfy people's dual requirements for delicious taste and health.