60results about How to "Fragrance stable" patented technology

The invention relates to perfume microcapsule dispersed coating solution and a preparation method thereof, and perfumed non-woven fabrics prepared thereby. The perfume microcapsule dispersed coating solution comprises hydrophobic perfume liquid, coagel for coating the perfume liquid, and a dispersion stabilizer, wherein, the coagel comprises hydrophilic albumin glue and anionic hydrophilic colloid. The preparation method of the coating solution comprises the following steps: firstly, emulsifying and dispersing the hydrophobic perfume liquid in hydrophilic albumin glue solution, and then adding anionic hydrophilic colloid solution after full emulsification and dispersion to obtain perfume dispersed solution; secondly, adding acid solution to the perfume dispersed solution, and adjusting the pH value until the dispersed solution is condensed to obtain perfume microcapsules; and finally adding the dispersion stabilizer to the obtained perfume microcapsule solution so that the perfume microcapsules are emulsified and dispersed to obtain the perfume microcapsule dispersed coating solution. The perfumed non-woven fabrics prepared by the perfume microcapsule dispersed coating solution have the advantages of long fragrance retention time, no toxicity and stable fragrance.

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 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 discloses a process for manufacturing incense by using an essence masterbatch. The process comprises the following steps of: adding light-weight wood powder and essence into a stirring hopper of a stirring machine and stirring uniformly; heating 60-degree semirefined paraffin in a container; adding AC wax in an amount which is 1.5 to 2 percent of the weight of the semirefined paraffin into the container and stirring uniformly to form mixed wax liquid; after stirring, cooling the mixed wax liquid to 80 to 85 DEG C; pouring the cooled mixed wax liquid into the stirring hopper to form essence masterbatch powder; adding the essence masterbatch powder into the stirring hopper and then adding clayed powder, the wood powder, KNO3, dye and water into the stirring hopper and stirringuniformly to obtain an incense-manufacturing paste material; pressing the incense-manufacturing paste material by using an incense-manufacturing machine to prepare an incense strip wet material; and drying to obtain the finished product incense strip. By the process for manufacturing the incense by using the essence masterbatch, the evaporation quantity of the essence is only 3 to 10 percent after the finished product incense is manufactured; the residual quantity of the essence is greatly improved; and after the incense is ignited, the scent is sufficient and stable.

The invention discloses rose dry red wine and a preparation method thereof. The rose dry red wine is prepared from dry red wine and rose flowers; 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, and malic acid in the dry red wine can be further converted into lactic acid, so that the sourness of the dry red wine is eliminated, and the taste, health care function and stability of the rose dry red wine are improved; the obtained rose dry red 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 red wine which is aged for 8-10 years in quality index; and the rose dry red wine is good in aging effect, short in cycle and high in efficiency.

The invention mainly relates to the field of food processing technology and discloses a fermentation method of a konjak beverage. The fermentation method comprises the following steps: raw material crushing, raw material enzymolysis, primary fermentation, secondary fermentation, third fermentation, and nutrition strengthening and packaging. The method is simple and is suitable for batch fermentation production. The konjak beverage is sour and sweet and proper, has aromatic flavor, has moderate viscosity, has stable state, and is fine and smooth. Deep processing ways of konjak are increased. Economic income of farmer households is raised by 13.5%. Multiple fruits and vegetables enrich the color of the beverage and increase fragrance and nutrients. Absorption is promoted, body is strengthened, and diseases are minimized. After enzymolysis of fruits and vegetables, microstructure can be decomposed. Thus, extraction rate is raised, fragrance and nutrition of the beverage are increased, health-care function is enhanced, the gastrointestinal function is increased, toxin is expelled and skin is beautified, and resistance is enhanced. After addition of konjak, natto fermentation is carried out. Therefore, the tradition that natto is only soybean is changed, content of nattokinase in the beverage is increased, toxicity of konjak is reduced, and the beverage's function of protecting heart and cerebral vessels is increased.

The invention discloses a method for preparing an oenothera-biennis-heliotropium-arborescens aromatic coating. The oenothera-biennis-heliotropium-arborescens aromatic coating consists of the following components in percentage by weight: 50 to 60 percent of the aqueous solution of polyvinyl alcohol, 5 to 7 percent of SQ-86 base, 8 to 10 percent of lithopone, 5 to 7 percent of talcpowder, 1 to 3 percent of fluorescent brightening agent, 1 to 3 percent of dispersion agent, 1 to 3 percent of ultramarine blue, 1 to 3 percent of oenothera biennis alcohol, 1 to 3 percent of heliotropium arborescens alcohol, 1 to 3 percent of oenothera biennis microcapsule essence, 1 to 3 percent of heliotropium arborescens microcapsule essence, 0.5 to 1.5 percent of rose microcapsule essence, 0.5 to 1.5 percent of gillyflower microcapsule essence, 0.5 to 1.5 percent of jasmine microcapsule essence, 0.5 to 1.5 percent of sweet osmanthus flower microcapsule essence, 0.5 to 1.5 percent of shizandra microcapsule alcohol, 0.5 to 1.5 percent of liquorice microcapsule alcohol, 0.5 to 1.5 percent of pinellia tuberifera microcapsule alcohol, 0.5 to 1.5 percent of gizzard lining microcapsule alcohol, 0.5 to 1.5 percent of dandelion microcapsule alcohol and 0.5 to 1.5 percent of safflower microcapsule alcohol.

The invention discloses a method for preparing an asparagus fern and violet essence-containing coating. The asparagus fern and violet essence-containing coating consists of the following raw materials in percentage by weight: 35 to 39 percent of SQ-86 base material, 15 to 19 percent of various fillers, 11 to 15 percent of whitening talcpowder, 4 to 6 percent of defoaming agent, 2 to 6 percent of fluorescent whitening agent, 3 to 5 percent of asparagus fern alcohol, 3 to 5 percent of violet alcohol, 1 to 3 percent of asparagus fern microcapasule essence, 1 to 3 percent of violet microcapsule essence, 0.5 to 1.5 percent of Cinnamomum camphora(L.) Presl microcapsule essence, 0.5 to 1.5 percent of common four-o'clock microcapasule essence, 0.5 to 1.5 percent of cymbidium granflorum microcapasule essence, 0.5 to 1.5 percent of canna microcapasule essence, 0.5 to 1.5 percent of Chinese Magnoliavine fruit alcohol, 1 to 3 percent of cassia seed alcohol, 0.5 to 1.5 percent of cedar alcohol, 1 to 3 percent of unibract fritillary bulb alcohol, 0.5 to 1.5 percent of asparagus alcohol, and 0.5 to 1.5 percent of astragalus root alcohol.

The invention relates to a preparation method of a pinellia tuber and fritillaria cirrhosa fragrant coating material. The coating material comprises the following components in percentage by weight: 29-33% of polyving akohol water solution, 9-11% of lithopone, 12-14% of talc, 11-13% of dispersing agent, 7-9% of fluorescent whitening agent, 3-5% of pinellia tuber alcohol, 3-5% of fritillaria cirrhosa alcohol, 2-4% of pinellia tuber microcapsule essence, 2-4% of fritillaria cirrhosa microcapsule essence, 0.5-1.5% of carnation microcapsule essence, 0.5-1.5% of camphor microcapsule essence, 0.5-1.5% of sandalwood microcapsule essence, 0.5-1.5% of heliotrope microcapsule essence, 0.5-1.5% of vine of multiflower knotweed alcohol, 1-3% of safflower alcohol, 1-3% of honeysuckle alcohol, 0.5-1.5% of parasitic loranthus alcohol, 0.5-1.5% of fructus lycii alcohol and 0.5-1.5% of astragalus alcohol.

The invention discloses a preparation method of fragrant type Ganlu green tea. The preparation method comprises the following steps of performing spreading and placing; performing first-time fixation; performing spreading for cooling; performing first-time twisting; performing second-time fixation; performing second-time twisting; performing dehydration; performing trimming; performing primary drying; performing microwave drying; performing fragrance enhancement; and performing blending. Through the adoption of the preparation method provided by the invention, the problems that conventional Ganlu green tea is instable in fragrance and few in fragrance types can be solved. According to the preparation method of the fragrant type Ganlu green tea provided by the invention, fresh leaves are subjected to spreading and placing, first-time fixation, spreading for cooling, first-time twisting, second-time fixation, second-time twisting, dehydration, trimming, primary drying, microwave drying, fragrance enhancement and blending, besides, a technique of dividing the fresh leaves into three piles for treatment is adopted, blending raw material tea as composite blending fragrant type Ganlu green tea is prepared, then the Ganlu green tea with different fragrant types, is obtained through blending in different blending ratios, the fragrance is stable, the fragrance types are increased, and the market is expanded.

The invention provides a fresh-keeping method for edible rose petals. The fresh-keeping method is characterized by comprising the following steps: 1) picking flowers; (2) carrying out primary precooling at the temperature of 12-18 DEG C and the humidity of 80-90%, and sorting petals at the same time; (3) feeding into a refrigeration house with the temperature of 4-8 DEG C and the humidity of 80-85%, and carrying out secondary precooling for 2-4 hours; (4) sub-packaging the rose petals into OPP (Oriented Polypropylene) fresh-keeping bags, assembling 4-6g of ethylene absorbent according to 1.0 kg of the rose petals, and assembling 8-10g of walnut shell activated carbon according to 1.0 kg of the rose petals, and (5) storing the rose petals in a refrigeration house with the temperature of 2.0 +/-0.5 DEG C. The whole storage process is green, environment-friendly, safe and non-toxic, the flower color, shape, fragrance and the like of the petals are maintained, the fresh-keeping time of the rose petals is 80-90 days, which is more than two times of that of the conventional fresh-keeping time of 30-40 days, and the market demand can be met.

The invention relates to a preparation method for giroflee-tulip scented coating. The giroflee-tulip scented coating consists of the following components in percentage by weight: 32 to 36 percent of aqueous polyvinyl alcohol solution, 2 to 6 percent of defoaming agent, 9 to 11 percent of coating binder, 11 to 13 percent of whitening talcum powder, 5 to 7 percent of dispersing agent, 9 to 11 percent of first-class fluorescent whitening agent, 3 to 5 percent of giroflee alcohol, 3 to 5 percent of tulip alcohol, 1 to 3 percent of giroflee microcapsule essence, 1 to 3 percent of tulip microcapsule essence, 0.5 to 1.5 percent of bergamot microcapsule essence, 0.5 to 1.5 percent of tuberose microcapsule essence, 0.5 to 1.5 percent of rose microcapsule essence, 0.5 to 1.5 percent of michelia alba microcapsule essence, 0.5 to 1.5 percent of cortex albiziae alcohol, 1 to 3 percent of lightyellow sophora root alcohol, 0.5 to 1.5 percent of dried tangerine peel alcohol, 0.5 to 1.5 percent of cordyceps sinensis alcohol, 1 to 3 percent of white paeony root alcohol and 0.5 to 1.5 percent of campanumaea pilosula alcohol.

A preparation method of leonurus essence adopts the following ingredients: 13000g of leonurus extract, 5000g of lilial, 3000g of Michelia alba leaf oil, 5000g of leonurus oil, 3000g of bergamot oil, 3000g of jasmine oil, 5000g of rose oil, 2000g of fructone, 2000g of liquorice esters, 2000g of nutgrass esters, 2000g of galaxolide, 8033000g of sandalwood, 3000g of myrac aldehyde, 1000g of hexenyl acetate and 5000g of iris esters. The preparation method comprises the following steps: accurately weighing the above ingredients according to the proportion in the formula, combining the weighed ingredients, placing the ingredients into a softening body stirrer to be stirred until all the solid is fully dissolved, carrying out stirring for another 30min, taking out the ingredients to be placed into a solid box for standing and aging and filtering the ingredients five days later to obtain the leonurus essence.

The invention discloses strong-flavor dry white aromatized wine and a method for preparing the same. The strong-flavor dry white aromatized wine and the method have the advantages that the strong-flavor dry white aromatized wine is made of dry white wine and flos rosae rugosae, flos rosae rugosae jam is decolorized by the aid of scientifically compounded laccase and diatomaceous earth under the condition of certain pH (potential of hydrogen) values (of 2.5-4.0), and 88-92% of phenols and 93-97% of anthocyanidin in the flos rosae rugosae jam can be removed; low-temperature extraction technologies of high-voltage pulse electric fields, microwave, ultrasonic, biological enzymatic hydrolysis and the like are organically combined with one another, so that functional substances and aroma components in the flos rosae rugosae can be reserved to the greatest extent; probiotics such as functional lactobacillus plantarum are used as fermentation agents, and proliferation of the probiotics and maximum accumulation of functional metabolites can be acquired to the greatest extent in temperature-shift fermentation and fractional inoculation modes; aging can be accelerated by the aid of the high-voltage pulse electric fields, the ultrasonic technologies and peracetic acid jointly, accordingly, quality indexes of the strong-flavor dry white aromatized wine are equivalent to the vinosity of existing fermentation type common dry white wine which is aged for 8-10 years, good aging effects can be realized, the method is short in period and high in efficiency, and the strong-flavor dry white aromatized wine is good in color and taste stability.

The invention discloses a rose-flavored dry red wine with stable color and a preparation method thereof. The dry red wine and rose flower are used as raw materials, and the low-temperature extraction technologies such as high-voltage pulsed electric field, microwave, ultrasonic wave, biological enzymatic hydrolysis and the like are organically combined, which can effectively Retain the functional substances and aroma components of roses to the greatest extent; use functional Lactobacillus plantarum and other probiotics as starter, and use variable temperature fermentation and step-by-step inoculation to maximize the proliferation of probiotics and the maximum amount of functional metabolites. Accumulation, can further convert malic acid in dry red wine into lactic acid, eliminate the sour feeling of dry red wine, improve the taste, health care function and wine body stability of dry red wine, combine high-voltage pulsed electric field, ultrasonic technology and peracetic acid Combined with accelerated aging, the quality index of the obtained rose-flavored dry red wine with stable color and luster is equivalent to the wine quality of the existing fermented ordinary dry red wine aged for 8-10 years, with good aging effect, short period and high efficiency.

The invention discloses rose-flavored wine and a preparation method thereof. The rose-flavored wine is prepared from wine and rose flowers; the rose flower, which is dried by microwave, is puffed and dried, and more importantly, enzyme deactivation and color fixation are achieved, so that the natural color of the rose flower is reserved to the greatest extent; by soaking and rehydrating in a water solution containing sericin peptide, the loss of active substances of the rose flower caused by freezing can be reduced to the greatest extent, the extraction rate of active ingredients of the rose flower can be improved, and meanwhile a solid foundation can be laid for subsequent variable temperature probiotic fermentation; 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; the obtained rose-flavored 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 flavored wine which is aged for 8-10 years in quality index; and the rose-flavored wine, compared with the prior art, is good in aging effect, short in cycle and high in efficiency.

The invention discloses a production method for tea leaves roasted with pure litchi wood. The method comprises the following processes: picking tea leaves, airing tea leaves, rotating, removing moisture, rolling, drying, roasting, and re-roasting. The production method is characterized in that pure litchi wood is used as a heat source for roasting in the whole processes of removing moisture, drying, roasting and re-roasting. Compared with the prior art, the method provided by the invention has the advantages that pure litchi wood is used for roasting in the whole processes of removing moisture, drying, roasting and re-roasting, so that harmful ingredients in tea leaves, such as pesticide residue and peculiar smell, can be volatilized; pure litchi wood is capable of burning for a long time,so that operation process is more time-saving and labor-saving, special fragrance of litchi wood is released and tea leaves can fully absorb natural fragrance released by litchi wood during the roasting process; a finished product of tea leaves has stable color and fragrance, tastes wet and sweet after drinking; besides, the finished product of tea leaves has high durability, namely, longer quality guarantee period, and will not turn to green.

A preparation method of shizandra berry essence adopts the following ingredients: 8000g of shizandra berry oil, 5000g of synthetic bergamot oil, 2000g of sandalwood oil, 1000g of olibanum resin, 3000g of vetivenyl acetate, 3000g of patchouli oil, 5000g of jasmin absolute sambac, 500g of vanillin and musk respectively, 3000g of cyclopentadecanolide, 300g of ethyl vanillin, 4000g of geraniol, 2000g of isoeugenol, 2000g of acetyl cedrene, 3000g of rhodinol, 3000g of rose absolute, 400g of ylang oil and 6000g of benzyl acetate. The preparation method comprises the following steps: accurately weighing the above ingredients according to the proportion in the formula, combining the weighed ingredients, placing the ingredients into a softening body stirrer to be stirred until all the solid is fully dissolved, carrying out stirring for another 30min, taking out the ingredients to be placed into a solid box for standing and aging and filtering the ingredients five days later to obtain the shizandra berry essence.

The invention provides agilawood incense and a preparation method thereof. The preparation method comprises the following steps of taking agilawood shell materials, adding water, heating agilawood shell materials added with the water to be boiled, and collecting condensed water; mixing the condensed water with the water obtained by boiling the agilawood shell material to obtain agilawood water; airing the boiled agilawood shell material, and grinding the agilawood shell material into powder to prepare agilawood powder A; mixing the agilawood board head transom and the agilawood bark oil material, and grinding into powder to prepare agilawood powder B; mixing the agilawood powder A and the agilawood powder B, adding agilawood water, uniformly stirring, and fermenting at low temperature; adding phoebe zhennan powder into an agilawood fermentation mixture obtained in the step (3), and uniformly stirring to obtain mixed powder; drying the mixed powder; storing the dried mixed powder at thetemperature of 15-25 DEG C; adding coconut water, and uniformly stirring to prepare wet granules; and putting the wet granules into a forming machine to prepare the finished agilawood incense. The prepared agilawood incense is good in quality, remarkable in sleep aiding effect and short in preparation period, and the production benefit is remarkably improved.

The invention provides a preparation method of a robinia idaho and mirabilis jalapa aroma-containing coating. The fragrant robinia idaho and mirabilis jalapa aroma-containing coating comprises a polyvinyl alcohol aqueous solution, calcium carbonate, whitening talcum powder, a dispersing agent, ultramarine, a fluorescent whitening agent, robinia idaho sophoranol, mirabilis jalapa alcohol, pine needle microcapsule essence, mirabilis jalapa microcapsule essence, edgeworthia chrysantha microcapsule essence, myrcia microcapsule essence, bergamot microcapsule essence, rose microcapsule essence, lotus alcohol, michelia alcohol, michelia panaxynol alcohol, marsdenia longipes alcohol, glycyrol and polygonum multiflorum alcohol. Due to the adoption of the technical scheme, all the compatible compositions in the formula are natural plant essences which are prepared into the coating through a precise preparation technology. The robinia idaho and mirabilis jalapa aroma-containing coating has the efficiencies of tranquilizing the mind and promoting mentality, regulating nerves, clearing away the heart fire and tranquillizing, refreshing the brain and regaining consciousness and removing peculiar smells; aromas of the compound act in cooperation; aromas of all layers are diffused all around a room and are durable and stable; and therefore, the purpose of the invention is achieved.

The invention discloses dry red wine with good aging effects and a method for preparing the dry red wine. The dry red wine with the good aging effects and the method have the advantages that the dry red wine with the good aging effects is made of dry red wine and flos rosae rugosae, high-voltage pulse electric fields, microwave, ultrasonic and biological enzymatic hydrolysis low-temperature extraction technologies and the like are organically combined with one another, and accordingly functional substances and aroma components in the flos rosae rugosae can be kept to the greatest extent; probiotics such as functional lactobacillus plantarum are used as fermentation agents, the probiotics can be proliferated to the greatest extent by means of temperature-variable fermentation and fractional inoculation, functional metabolites can be maximally accumulated to the greatest extent by means of temperature-variable fermentation and fractional inoculation, malic acid in the dry red wine can be further converted into lactic acid, accordingly, sourness and astringency of the dry red wine can be eliminated, taste, healthcare functions and the wine body stability of the dry red wine can be enhanced, aging can be accelerated by high-voltage pulse electric fields, ultrasonic technologies and peracetic acid jointly, quality indexes of the dry red wine with the good aging effects are equivalent to quality indexes of the vinosity of existing fermentation type common dry red wine which is aged for 8-10 years, the good aging effects can be realized, and the method is short in cycle and high in efficiency.

The invention discloses a jasmine cigarette and a production method. The jasmine cigarette is prepared from 100-160 parts of jasmine powder, 400-550 parts of water, 80-130 parts of konjak whole powderand 6-8 parts of sodium carbonate. The production method comprises the steps of: preparing a coagulator and a paste material, placing the paste material in a mold, increasing the temperature to 68+/-2 DEG C, and standing the heated paste material for 24 hours to obtain a semi-finished product; and automatically controlling the semi-finished product at 58+/-2 DEG C until the moisture content is 13%-14% to obtain a cylindrical rod. The jasmine cigarette is high in adsorption capacity, high in water content, small in suction resistance, capable of reducing burning feeling and high in comfort level; and micropores of a cigarette filter tip are uniform, the number of the micropores is 900-1050, the jasmine is adsorbed to the surfaces of the micropores, the fragrance is stable and strong, and the water content of the jasmine cigarette filter tip is stabilized between 13% and 14%.