136results about How to "Fragrance coordination" patented technology

The invention discloses a production technique for chicken powder with a great freshness flavor, and belongs to the technical field of processing food seasoning. The chicken powder comprises the following materials according to mass: 30kg of fresh chicken skeletons, 30kg of fresh chicken, 7kg of maltodextrin, 2.5kg of disodium nucleotide, 0.1kg of sodium citrate, 7kg of trehalose, 10kg of edible salt, 10kg of monosodium glutamate, 2kg of lentinula edodes, 1kg of radix puerariae, and 0.4kg of pepper; the production technique comprises the steps: pretreating active ingredients, and carrying out high-temperature high-pressure sealed cooking, fine treatment, enzymolysis for flavor, mixing, spray drying, filling and capping. According to the production technique, the processes are simple, the energy consumption can be reduced, the loss of flavor components can be effectively reduced and sufficient release of flavor substances is promoted, the chicken powder is rich in chicken flavor, harmonious in saline taste, delicate flavor and perfume, luminous in color, good in rehydration property, smooth in mouthfeeling, free from sand grains, and milkily white in soup feeling.

The invention relates to a preparation method of a Coca-Cola flavour for tobacco, including the following steps: baked Coca-Cola pulse flour, amino acid, reducing sugar, water and propanediol are subject to flash heat reflow by oil bath while stirring, and then recirculated water is used for cooling the mixture to room temperature, thus obtaining the Coca-Cola flavour for tobacco. The invention also relates to a product and an application thereof obtained by adopting the method The Coca-Cola flavour for tobacco prepared by the invention can be widely used in tobacco perfuming; and compared with commercially available Coca-Cola flavour, the Coca-Cola flavour for tobacco of the invention contains strong nut fragrant and burnt sweet and fragrant, is more close to natural Coca-Cola flavour, can increase fragrant, remove impurity and modify cigarette smoke, and also has favorable thermal stability.

The invention discloses beer rich in hops aroma and a preparation method of the beer rich in hops aroma. The beer is prepared from, by weight, 220-240 parts of barley malt, 4-5 parts of burnt malt, 0.54-0.66 part of aroma hops, 0.5-1.5 parts of saccharomyces cerevisiae powder and 1000 parts of water. The beer is prepared by malt saccharification, filtering, boiling, rotary precipitation, cooling, inoculation of the saccharomyces cerevisiae powder, primary fermentation and secondary fermentation. The defect that existing beer is thin in taste and not predominated in hops aroma is overcome, the beer gains more high-quality delicate-bitterness beta-acid and essential oil aroma components in hops to realize outstanding aroma and taste harmony so as to meet tastes of consumers preferring beer with outstanding hops aroma.

The invention provides E-cigarette nicotine liquid. The E-cigarette nicotine liquid comprises, by weight, 1 to 30 parts of tobacco extract, 0.5 to 15 parts of tobacco flavor, 0.5 to 10 parts of herbal extract having the functions of relieving cough and reducing sputum, 5 to 30 parts of glycerol, 2 to 5 parts of edible alcohol and 50 to 80 parts of propylene glycol. The herbal extract with the functions of relieving cough and reducing sputum is prepared and mixed with the tobacco extract, the E-cigarette nicotine liquid has richer and more harmonious fragrance and higher satisfying ability, the defect that the E-cigarette nicotine liquid has insufficient fragrance and taste is partly improved, and the certain health functions of relieving cough and reducing sputum are imparted to the E-cigarette nicotine liquid.

The invention discloses purple skin onion wine and a preparation process thereof, and belongs to the technical field of wine making. The invention discloses a purple skin onion wine technology. The purple skin onion wine comprises the following main raw materials in percentage by weight: 70 to 90 percent of fresh grapes, 5 to 20 percent of purple skin onion, and 5 to 15 percent of skin of purple skin onion. The purple skin onion wine is prepared by the following brewing working procedures of: 1, pulping and mixing; 2, performing alcoholic fermentation; 3, performing malic acid-lactic acid fermentation; 4, storing in an oak barrel; and 5, performing stability treatment, and finally, filtering, filling and bottling. The purple skin onion health-care wine is advanced in process, and has the advantages that the content of flavonoid substances is higher, the fragrance of onions is coordinated with the fragrance of wine, and the stability of the wine is higher; the purple skin onion health-care wine has the health-care effect of preventing arteriosclerosis and cardiovascular and cerebrovascular diseases; and the purple skin onion health-care wine has good economic and environmental protection benefits.

The invention discloses a compound side crops milk beverage which is complemented with high dietary fiber, protein and linoleic acid by using oat as the raw material together with side crops containing high protein and high grease such as white sesame seed, soybean, peanut, and the like. The production method utilizes baking incensing technique, emulsifying colloid compound, glue rubbing technique, high-pressure uniform technique and high-pressure sterilizing technique, to completely maintain the nutrition constituents such as dietary fiber in oat, linoleic acid and protein in white sesame seed, soybean, peanut, and the like, efficiently remove the fishy smell of the soybean and the fresh smell of the peanut and increase the compound fragrance of the products. Without adding essence and preservative, the oat compound side crops beverage of the invention contains more nutrition, is more natural and has a function of health protection. The faint scent of oat and the baking fragrance of white sesame seed, soybean and peanut are completely mixed, so the beverage is smooth, fragrant and sweet, is fit for all kinds of customers, can be drunk in four seasons, can be drunk for quenching thirst and can be applied as the breakfast drinking for supplying dietary fiber and protein.

The invention provides a method for preparing tobacco flavor with caprylic capric triglyceride and application of the tobacco flavor to cigarette bead blasting. The preparing method mainly includes the following steps that (1) natural plant raw materials are dried, smashed and sieved to be prepared into solid powder; (2) natural plant solid powder, the caprylic capric triglyceride and a vitamin Eare subjected to heating reflux extraction, rough filtration is carried out with gauze, then filtering is carried out with a microfiltration membrane, impurities and a small quantity of un-dissolved substances are removed, and the tobacco flavor is obtained. The method is simple in technology, easy to control and low in raw material cost; a prepared flavor product has the natural, pure and harmonious fragrance characteristics, the natural feeling is high, the product quality is stable, the tobacco flavor serves as an oil-solubility content and can be directly applied to a cigarette bead blasting core material, the online forming effect of bead blasting is stable, and meanwhile the tobacco flavor has the effect of removing the content of free radicals in cigarette mainstream smoke in the cigarette burning smoking process.

The invention discloses seedless spiny pear fruit wine and a production method thereof. The seedless spiny pear fruit wine comprises seedless spiny pears, white currants, purified water, crystal sugar, activated saccharomyces bayanus, and potassium metabisulfite, the seedless spiny pear fruit wine produced by using the method not only preserve the unique flavor substances and various nutrition ingredients of the seedless spiny pears, but also can reduce the methanol content to 0.020-0.022g / 100ml from the original 0.025-0.027g / 100ml, the initial fermentation time of the seedless spiny pear fruit wine is shortened to 12-16h from the original 22-25h, and the problems that the spiny pear fruit wine is easy to oxidize to generate brown stain and oxidization flavor and the like can be overcome. The seedless spiny pear fruit wine is clarified in a wine body, mellow and tasty and refreshing, harmonized in all fragrances, fine in mouthfeel, and lingering for aftertaste, has both unique flavor of seedless spiny pears and the mellow and strong feeling of the fruit wine, and the shelf life of the seedless spiny pear fruit wine can also be prolonged to 18 months from the original 12 months.

The invention provides a production process for brewing grape fruit vinegar by using grape pomace, which comprises the following steps of: adding the grape pomace into an aqueous solution of sulfur dioxide to obtain a grape pomace mixed solution; transferring the grape pomace mixed solution to an alcoholic fermentation container, and adding an activator for alcoholic fermentation to obtain mixed mash; transferring the mixed mash to an acetic fermentation container, inoculating an acetic acid bacteria activated seed liquor for acetic fermentation, and obtaining fermented vinegar mash when the content of acetic acid is not changed; and performing centrifugal separation on the fermented vinegar mash to obtain clear grape fruit vinegar juice.

The invention relates to an electronic cigarette smoke solution prepared through a green tea leaf extract. The electronic cigarette smoke solution is prepared from the following raw materials and components in parts by weight: 2 to 30 parts of tobacco extract, 1 to 13 parts of tobacco flavor, 2 to 30 parts of green tea extract, 2 to 5 parts of edible ethyl alcohol, 5 to 30 parts of edible glycerinum, and 50 to 80 parts of propylene glycol. According to the electronic cigarette smoke solution, the green tea extract is prepared by supercritical fluid extraction and then is mixed with the tobacco extract, and then proper tobacco flavor and perfume and an atomizing agent are added, so as to prepare the electronic cigarette smoke solution with rich fragrance and comfortable taste.

The invention relates to an electronic cigarette smoke solution with the blood pressure decreasing function. The electronic cigarette smoke solution is prepared from the following components in parts by mass: 50 to 80 parts of propylene glycol, 5 to 30 parts of glycerinum, 2 to 5 parts of edible alcohol, 1 to 30 parts of tobacco extract, 0.5 to 15 parts of tobacco flavor, and 0.5 to 10 parts of Chinese herbal medicine extract with the blood pressure decreasing function. According to the electronic cigarette smoke solution, the Chinese herbal medicine extract with the blood pressure decreasing function is mixed with the tobacco extract, so that the fragrance of the electronic cigarette smoke solution is rich and coordinated and the sense of satisfaction is increased; the disadvantage of insufficient fragrance and taste of the electronic cigarette smoke solution is improved to some extent; in addition, the electronic cigarette smoke solution has the effect of decreasing the blood pressure.

The invention discloses low-yield fusel oil saccharomyces cerevisiae. The classification name of the low-yield fusel oil saccharomyces cerevisiae is saccharomyces cerevisiae Y25, the saccharomyces cerevisiae Y25 is preserved in China Center For Type Culture Collection on February 20th, 2017, and the preservation number of the saccharomyces cerevisiae Y25 is CCTCC No. M2017049. When the saccharomyces cerevisiae Y25 is applied to the mechanical production of Xiaoqu base wine, the fusel oil content in the Xiaoqu base wine is lowered by 20.12% as compared with that in Xiaoqu base wine produced by a traditional method, and the produced Xiaoqu base wine is pure and coordinated in fragrance, mellow and sweet in taste, clean and refreshing in aftertaste and typical in style.

The invention discloses probiotic dry red wine and a preparation method thereof. The preparation method includes that dry red wine and rose flowers are used as raw materials, and low-temperature extraction technologies like high-voltage pulse electric field, microwave, ultrasound and biological enzymolysis are organically combined, so that functional substances and fragrant ingredients of the rose flowers can be retained to maximum extent; probiotics like functional Lactobacillus plantarum are used as fermentation agents, and temperature-variable fermentation and graded inoculation are adopted, probiotic multiplication and accumulation of functional metabolite can be realized to maximum extent, malic acid in the dry red wine can be further converted into lactic acid, acor of the dry red wine can be eliminated, and taste, healthcare function and wine stability of the dry red wine can be improved; the high-voltage pulse electric field, ultrasonic technology and peracetic acid are combined to accelerate aging, so that the probiotic dry red wine obtained has quality equivalent to that of existing fermented common dry red wine after aging for 8-10 years, and is good in aging effect, short in period and high in efficiency.

The present invention discloses a highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch. The method comprises processes of: stripping a pit to take vinasse out of the pit; preparing vinasse and mixing; carrying out wine obtaining grain steaming; preparing nutrition vinasse; inoculating vinasse and culturing; preparing surface vinasse; splashing water and adding distiller's yeast powder; transferring to the pit; and carrying out pit sealing fermentation. With the method of the present invention, the extruded waste vinasse residual starch content issignificantly reduced to 2-5%, and waste lees can be prepared without secondary fermentation so as to significantly reduce production cost; the upper layer vinasse with poor quality can be changed into the surface vinasse, then changed into the extruded waste vinasse, and finally changed into the waste lees in each turn of the method, and the lower layer vinasse can be continuously adopted as thegrain vinasse to enter the pit so as to improve vinasse quality and wine quality; use amount of bran hulls, water and other ingredients between retorts are regular; acidity of the vinasse entering the pit, starch content, and water content of the vinasse are easily grasped; quality product rate and wine yield of the whole pit output are respectively increased by 0.5-1%; and the method has characteristics of simple process, easy operation, no addition of production equipment, and good quality of produced wine, and provides a reliable guarantee for promotion and application of highly-flavored liquor production enterprises.

The invention relates to an electronic cigarette smoke solution prepared through black tea leaf extract. The electronic cigarette smoke solution is prepared from the following components in parts by mass: 1 to 25 parts of black tea leaf extract, 2 to 25 parts of tobacco extract, 0.5 to 15 parts of tobacco flavor, 50 to 80 parts of propylene glycol, 5 to 30 parts of glycerinum, and 2 to 5 parts of edible alcohol. According to the electronic cigarette smoke solution prepared through the black tea leaf extract, the special black tea leaf extract is mixed with the special tobacco extract, so that the electronic cigarette smoke solution is rich in fragrance, coordinated in perfume, and high in sense of satisfaction; the disadvantages of insufficient fragrance and taste of the electronic cigarette smoke solution can be improved to some extent; meanwhile, the tea essential oil contains a plurality of effective ingredients which bring a healthcare effect to some extent.

The invention discloses E-cigarette nicotine liquid with functions of heat clearing and removing fire. The E-cigarette nicotine liquid comprises, by weight, 50 to 80 parts of propylene glycol, 5 to 30 parts of glycerol, 2 to 5 parts of edible alcohol , 1 to 30 parts of tobacco extract, 0.5 to 15 parts of tobacco flavor, and 0.5 to 10 parts of herbal extract. The herbal extract with the functions of heat clearing and fire removing is prepared and mixed with the tobacco extract, mixture is modified with the proper amount of the tobacco flavor, and the E-cigarette nicotine liquid which has rich fragrance, good taste and high satisfying ability and has the health functions of heat clearing and fire removing is prepared.

The invention relates to refined astragalus mongholicus health wine and a preparation method thereof and belongs to the technical field of drinking wine. The preparation method of the refined astragalus mongholicus health wine comprises the following steps: with milled glutinous broomcorn millet, astragalus mongholicus, sealwort, yeast for making hard liquor and yeast as raw materials, firstly milled glutinous broomcorn millet is soaked, cooked and dried in the sun, water is added for fermentation, then astragalus mongholicus, sealwort, yeast for making hard liquor and yeast are added and fermentation is carried out, and then a certain amount of white wine is added and fermentation is carried out continuously, so that mash is obtained; then pressing and filtering are carried out on the mash, wine liquid and mash liquid are separated, the separated wine liquid is clarified, and supernatant liquor is taken, so that raw wine is obtained; the raw wine is sterilized and brewed into old wine, alcohol content and sugar content of the old wine are adjusted, and finally filling, sterilizing and packaging are carried out, so that the refined astragalus mongholicus health wine is obtained.

The invention discloses an E-cigarette nicotine liquid with a function of immunity improving. The E-cigarette nicotine liquid comprises, by weight, 50 to 80 parts of propylene glycol, 5 to 30 parts of glycerol, 2 to 5 parts of edible alcohol, 1 to 30 parts of tobacco extract, 0.5 to 15 parts of tobacco flavor and 0.5 to 10 parts of herbal extract. The herbal extract with the function of immunity improving is prepared and mixed with the tobacco extract, mixture is modified with the proper amount of the tobacco flavor, and the E-cigarette nicotine liquid which has rich fragrance, good taste and high satisfying ability and has the function of immunity improving is prepared.

The invention discloses a pickled upturned chili and a preparation method thereof. The pickled upturned chili is obtained by pickling the following raw materials according to parts by weight: 0.5-5 parts of traditional Chinese medicine extract, 8-15 parts of common salt and 100 parts of water; the traditional Chinese medicine extract is prepared by the following raw materials according to parts by weight: 8-22 parts of green tea, 6-18 parts of ginger, 4-16 parts of honeysuckle, 4-16 parts of lotus leaf, 4-16 parts of dandelion, 2-14 parts of lophatherum gracile, 2-14 parts of clove, 2-14 parts of dahurian angelica, 1-13 parts of chinnamon, 1-11 parts of gardenia and 1-11 parts of liquorice. The invention takes the traditional Chinese medicine extract as the major raw material to prepare pickled upturned chili by pickling, the active ingredient thereof has the effects of antibiosis, antivirus, anti-oxidation and the like, thus achieving the effect of antisepsis, refreshment and color protection; the obtained pickled upturned chili is genuine in luster, fine in shape, fresh in fragrance, tender and crisp, dainty, safe and non-toxic, and beneficial to the health of consumers; in addition, the invention has simple preparation method and good market prospect.

The invention relates to a health care white spirit taking pine Tuckahoe as raw material and a making method thereof. The invention takes Tuckahoe as one of the raw materials and adopts cultivation, saccharification and biotransformation brewing processes to make a Tuckahoe health care white spirit featuring full play of the medicine efficacy, full nutrition and outstanding mouth feel. The invention is characterized in that the Tuckahoe health care white spirit is prepared by fermenting the raw materials alone without adding alcohol or other liquors. During brewing, lipide or high alcohol with higher concentration, oxy-compound, organic acid and Tuckahoe oligose as well as Pachymaran and the like with relatively low concentration form the rich and fresh, fine and mild flavor with long aftertaste of the Tuckahoe health care white spirit. The product also has the effects of cancer prevention and resistance, in particular the strong effects in adjusting organism metabolism, improving disintoxication immunity, promoting bio-synthesis of nucleic acid and protein, facilitating restoration and upgrade of damaged cells, thus having the functions of delaying the ageing process of cells and preventing diseases such as body decrease, kidney weakness, rheumatism and the like.

The invention discloses special compound spicy seasoning oil for meat products and a preparation method of the seasoning oil. According to the invention, a reasonable raw material formula is adopted, a plurality of compound spice raw materials are extracted in one step, and a plurality of fragrant ingredients are extracted in one step, the special compound spicy seasoning oil can be widely applied to the production of meat products; as a result, the seasoning operation of the meat products can be carried out conveniently; the traditional complex process of extracting single spice raw materials and blending during food seasoning operation is avoided; during the meat product processing process, the operations are simplified, both time and labor are saved, the processing period is shortened and the production efficiency is improved; meanwhile, the production procedures can be controlled conveniently, the processing quality of the meat products can be further improved and good economic benefit can be obtained.

The invention discloses E-cigarette nicotine liquid. The E-cigarette nicotine liquid comprises, by weight, 50 to 80 parts of propylene glycol, 5 to 30 parts of glycerol, 2 to 5 parts of edible alcohol, 1 to 30 parts of tobacco extract, 0.5 to 15 parts of tobacco flavor and 0.5 to 10 parts of herbal extract. The herbal extract with the function of tranquilizing by nourishing the heart is prepared and mixed with the tobacco extract, mixture is used with the proper amount of the tobacco flavor, and the E-cigarette nicotine liquid which has rich fragrance, good taste and high satisfying ability and has the function of tranquilizing by nourishing the heart is prepared.

The invention discloses rose dry white wine and a preparation method thereof. The rose dry white wine is prepared from dry white wine and rose flowers; at a certain pH value (2.5-4.0), laccase and diatomite, which are scientifically combined, are used for decolorizing a rose flower jam, so that 88-92% of phenols and 93-97% of anthocyanidin in the rose flower jam are removed; through the organic combination of such low-temperature extraction technologies as high-pressure pulsed electric field, microwave, ultrasound, biological enzymolysis and the like, the functional substances and fragrance components of the rose flower can be reserved to the greatest extent; by taking such probiotics as functional lactobacillus plantarum and the like as a fermenting agent, the multiplication of the probiotics can be maximized and the maximum accumulation of functional metabolic products can be achieved in the modes of variable temperature fermentation and fractionated inoculation; the obtained rose dry white wine, which is catalyzed and aged by the combined action of the high-pressure pulsed electric field, ultrasonic technology and peracetic acid, is equivalent to the quality of existing normal fermented dry white wine which is aged for 8-10 years in quality index; and the rose dry white wine is good in aging effect, short in cycle, high in efficiency and good in color and taste stabilities.

The invention relates to a method for treating tea stems to prepare filter stick flavor increasing particles by the microwave expansion technology. The method comprises the steps of pre-treating; expanding; heating; wetting-back; granulating. The filter stick flavor increasing particles prepared by the method have the advantages of being of an inner structures and an irregular loose multi-pore form, large in specific surface area, in fully contact with smoke, effectively reducing the contents of harmful substances such as total peculate matters, tar, nicotine and CO in the smoke, being high in flavor remaining performance, improving the suction flavor of cigarette, enabling fine and soft smoke, and reducing smoke irritation; in addition, the prepared particles are high in later processing performance and suitable for industrial cigarette production.

The invention relates to a brewing method of sea cucumber beer. The sea cucumber beer is prepared by sea cucumber zymolyte preparation, wort preparation, primary fermentation and secondary fermentation processes, and sea cucumber zymolyte is added in the wort preparation boiling process and before secondary fermentation respectively. The sea cucumber zymolyte prepared by the method is extremely low in lipid substance content, proteins and polysaccharide are separated through enzymolysis, macromolecular proteins are decomposed into micromolecular polypeptide and amino acids, wine turbidity caused by the macromolecular proteins is avoided, rich nutrient substances are provided for yeast, and beer can form rich foams lasting in cup hanging; and meanwhile, sea cucumber polysaccharide and polypeptide contained in the beer provide rich nutritional value for the beer. The sea cucumber beer is clear, transparent, free of impurities, mellow and unique in taste and attractive in fragrance, and not only has the fragrance of malt and hops, but also has the fragrance of sea cucumber saponin; sea cucumber polypeptide and sea cucumber polysaccharide contained in the sea cucumber beer endow the sea cucumber beer with health-care functions of resisting cancer, resisting oxidation, enhancing immunity and the like.

The invention discloses a composite enzyme special for distilled spirit, which consists of cellulose, hemicellulose, beta-dextranase, diastatic enzyme, pectinase and protease. The composite enzyme special for distilled spirit has synergetic effect, and can effectively transform components such as starch, fat, protein and the like in raw materials and promote fermentation; while keeping fragrance of the distilled spirit in the fermentation process, greatly increase fragrant component content, speeds up reaction balance between alcohols, aldehydes, acids and esters, improves quality of distilled spirit, shortens fermentation period and shortens storage time. Production practices show that the composite enzyme special for distilled spirit which is used for fermenting distilled spirit improves yield and quality of distilled spirit without influencing flavor of primary wine. The composite enzyme special for distilled spirit can be applied to various distilled spirit production techniques with different conditions.

The invention relates to an electronic cigarette smoke solution with the appetite improving and digestion prompting functions. The electronic cigarette smoke solution is prepared from the following components in parts by mass: 50 to 80 parts of propylene glycol, 5 to 30 parts of glycerinum, 2 to 5 parts of edible alcohol, 1 to 30 parts of tobacco extract, 0.5 to 15 parts of tobacco flavor, and 0.5 to 10 parts of Chinese herbal medicine extract with the appetite improving and digestion prompting functions. According to the electronic cigarette smoke solution, the Chinese herbal medicine extract with the appetite improving and digestion prompting functions is mixed with the tobacco extract, so that the fragrance of the electronic cigarette smoke solution is rich and coordinated and the sense of satisfaction is increased; the disadvantage of insufficient fragrance and taste of the electronic cigarette smoke solution is improved to some extent; in addition, the electronic cigarette smoke solution has the effects of prompting digestion, relieving stomach distension, and improving appetite.

The invention discloses an electronic cigarette smoke solution. The electronic cigarette smoke solution is prepared from the following raw materials and components in parts by weight: 1 to 30 parts of tobacco extract, 0.5 to 15 parts of tobacco flavor, 0.5 to 10 parts of Chinese herbal medicine extract, 5 to 30 parts of glycerinum, 2 to 5 parts of edible alcohol, and 50 to 80 parts of propylene glycol; the tobacco extract is a concentrated solution prepared by adding tobacco powder to a solvent, ultrasonically extracting, and then precipitating, filtering and concentrating; the Chinese herbal medicine extract is the concentrated solution prepared by crushing dried Chinese herbal medicines, soaking, reflowing, centrifuging, filtering and then concentrating. According to the electronic cigarette smoke solution, the Chinese herbal medicine extract with the blood fat decreasing function is prepared and mixed with the tobacco extract and then is modified through proper tobacco flavor and perfume; therefore, the prepared electronic cigarette smoke solution is rich in fragrance, comfortable to taste, high in sense of satisfaction, and has a certain of blood fat decreasing function.

The invention relates to roxburgh rose fruit wine and a preparation method thereof. The fruit wine is prepared by fermentation of raw materials in parts by weight, 800-1200 parts of roxburgh roses, 500-1000 parts of purified water, 30-70 parts of white granulated sugar, 0.05-0.1 part of yeast, 0.02-0.05 part of bentonite, 0.008-0.012 part of egg white and 0.13-0.18 part of potassium metabisulfite.The roxburgh rose fruit wine prepared according to the method has the advantages that unique flavor substances and various nutritional ingredients of the roxburgh roses are maintained, and the problems that the roxburgh rose fruit wine is easy to oxidize to generate the oxidation smell, becomes muddy easily to generate sediments, has short shelf life and the like are solved; after fermenting andaging, the roxburgh rose fruit wine is subjected to clarification, filtration, stabilization and refined filtration, so that the finished roxburgh rose fruit wine has stable color and luster and is clear and transparent, tastes soft, mellow, refreshing and fine, various fragrances interact with one another, and the aftertaste lasts long; the wine has unique taste of the roxburgh roses and the mellow sense of fruit wine, and has various health care effects of promoting digestion, tonifying spleen, promoting astringency, stopping diarrhea, clearing summer-heat by cooling, invigorating health effectively and the like.

The invention provides a preparation method of a wolfberry reactant for cigarette. The wolfberry reactant for cigarette is prepared by the following steps: freeze-drying wolfberry and then crushing, carrying out low-temperature extraction by adding 40-70% ethanol, filtering an extracting solution and carrying out low-temperature vacuum concentration, and finally carrying out a Maillard reaction. According to the invention, wolfberry can be extracted and concentrated at low temperature so as to maintain the original flavor of the extract to the maximum, and through the maillard reaction, aroma and fragrance of the extract are further enriched and smoke panel test effect of the extract in the cigarette is improved. In comparison with a common wolfberry extract, the prepared reactant has good compatibility with smoke, has rich fragrance, increases sweet taste, and can be applied to cigarette so as to increase sweet aroma, refine and soften smoke and reduce stimulation.