61results about How to "Fragrant and mellow" patented technology

The invention discloses a Maca candy, and relates to a formula of a functional candy and a production method thereof. The Maca candy consists of the components in percentage by weight: 5 to 70 percent of Maca powder and/or Maca extract and the balance of candy base stock. A proper amount of the Maca powder or the Maca extract is used in candy so as to effectively remove the pungent smell of the Maca and improve the taste of the Maca, so that the smell of the Maca per se is more pure and mild, the flavor of the candy is enriched, the Maca source is fully used, and meanwhile, when people chew the candy, the Maca candy can supplement a plurality of nutrition constituents and microelements for the people, also supplement nutrient matters for a brain of the people, supplement energy, improve internal secretion of human body, and improve the sexual ability of the people; and after being eaten, the Maca candy satisfies the flavor of the people and brings a joyful mood and a full spirit to the people, and also adjusts the sub-health state of the human body and releases the pressure.

The invention discloses a filtering rod capable of reducing smoke temperature and a preparation method of the filtering rod. Smokers feel obvious hot burning feeling and spicy stimulating feeling when smoking the cigarettes. In order to solve the problem, the invention adopts the following technical scheme: the filtering rod comprises a bundle core rod (1) and externally wrapped molding paper (2). The right side of the molding paper (2) is coated with a microporous aluminum layer (4) through a glue layer (3). The microporous aluminum molding paper is formed by adhering the microporous aluminum onto the the molding paper in a vacuum aluminizing way. Then the molding paper coated with the microporous aluminum is used for coiling to form the filtering rod. The filtering rod containing the microporous aluminum is used, and when high-temperature smoke of smoked cigarettes enters the filtering rod from the tail end of the cigarette, the temperature of smoke entering the mouth can be reduced to 28-32 DEG C because of condensation of the microporous aluminum, thereby enabling harmful substances of the smoke to be easily adhered to the filtering rod and obviously reducing harmful substances of the smoke, so that the hot burning feeling and spicy stimulating feeling of the mouth can be obviously lightened after people smoke.

The invention discloses a fermentation production method of tobacco leaves. The tobacco leaves after threshing and redrying or the tobacco leaves after primary drying and arranging are carried out the resurgence till the water content reaches 16 percent to 22 percent, the fermentation is carried out for 3 days under the conditions of the temperature of 25 DEG C to 40 DEG C and the humidity of 70 percent to 90 percent, the tobacco leaves are further dried till the water content reaches 11 percent to 13 percent, and the process is repeated for 180 to 700 days. The method inspires the activity of biological enzymes in the tobacco leaves which are not passivated, the fermentation is simultaneously carried out along with the non-enzymatic oxidation and the microbial effect, and the rapid alcoholization of the tobacco leaves is carried out through the control of the temperature and the humidity. Compared with the naturally alcoholized and the alcoholized tobacco leaves by adding the biological enzymes, the contents of the protein, the nicotine and tar of the obtained tobacco leaves are lower, and the contents of the fragrant substances and the reducing sugar are higher. The types of the fragrant substances are more, the aroma is natural and delicate, and the smoke is alcoholized. The fermentation production method is characterized by simple operation, low cost and strong operationality, regulation and controllability, thereby facilitating the realization of the large-scale industrial production.

The invention relates to a health food with functions of detoxifying and losing weight and a preparation method thereof. According to the health food, 10-20 percent of maca powder, 10-30 percent of konjaku flour, 10-20 percent of aloe powder, 5-10 percent of grape seed extract, 5-15 percent of hawthorn extract and 5-15 percent of jelly fungi extract by weight percent are selected as main raw materials, and 0-45 percent of auxiliary material allowable in health foods is added, the main raw material added with the auxiliary material is prepared into tablets, soft capsules, capsules or granules. The health food has the advantages of natural raw materials, scientific ratio, convenience in taking, security and nontoxicity, the synergistic effect is achieved through all ingredients, and the health food has multiple efficacy of supplementing intestinal fiber, lubricating intestines and detoxifying, losing weight and lowering lipid, and is a green health food for patients suffering from hyperlipidemia, constipation and obesity.

The invention discloses active tea cream high in extraction rate and complete in beneficial component preservation and a preparation method thereof, and belongs to the technical field of tea leaf deep processing. The active tea cream comprises the following components by weight: 30 to 50 % of tea polyphenol, 20 to 30 % of tea polysaccharide, 6 to 10 % of free amino acid and 3 to 4 % of caffeine, and the sum of the weight percentage of the components is not larger than 100 %. The preparation method comprises processes of stocking, extracting, dirt-removing, condensing and forming: placing pulverized tea leaves in an extracting jar, adding an extractive at the temperature of 40 to 60 DEG C according to the feed-liquid ratio of 1: (10 to 15), extracting once or twice, extracting for 10 to 20 min every time, and collecting low temperature extract liquid; adding an extractive at the temperature of 60 to 80 DEG C according to the feed-liquid ratio of 1: (5 to 10), extracting once or twice, extracting for 10 to 20 min every time, and collecting high temperature extract liquid, mixing the extract liquid gained after double extraction according to certain proportion to gain total extract liquid, and gaining the active tea cream after dirt-removing, condensing and drying. The preparation method is high in extraction rate, complete in beneficial component preservation and simple in manufacturing technology; the prepared active tea cream is rich in nutrition, strong in fragrance and mellow in taste, and has a good market popularizing value.

The invention relates to a method of improving black tea quality, in particular to a method and a production technique of utilizing optimizing raw materials combination and polymorphic biological enzymes to improve the quality of the traditional black tea. Production cycle is reduced and the quality of the black tea can be improved. Geoherbalism and functionality of black tea products can be guaranteed. Applicability of the black tea products can be enlarged. A defect of similar product modality can be overcome.

The invention relates to a preparation method and application of composite nicotine salt and electronic tobacco tar. The composite nicotine salt is prepared from the following raw materials: 40-60 parts by weight of organic acid and 40-60 parts by weight of nicotine; and the organic acid is composed of benzoic acid, linolenic acid, linoleic acid, citric acid, malic acid, ascorbic acid and other organic acids. According to the organic acid disclosed by the invention, the irritation of the nicotine can be remarkably reduced through an appropriate proportion, the formed nicotine salt generates fragrance similar to the combusted natural tobacco during smoking, the nicotine salt is proportioned with a proper diluent, the diluent is composed of glycerol, propylene glycol, squalene and squalane,and the electronic tobacco tar is prepared and can be directly applied to electronic cigarette atomizers. According to the preparation method and the application in the invention, the fragrance of thecomposite nicotine salt is closer to that of the traditional cigarette, the smoking addiction relief effect is better, and the use safety is higher.

The invention discloses a tobacco flavor with sweet smoke and an application. The tobacco casing flavor formula with sweet smoke comprises the following raw materials: 5-16% of hippophae rhamnoides extract, 1-3% of fig extract, 2-7% of momordica grosvenori extract, 1-5% of smoked plum extract, 3-8% of red date extract, 1-5% of hops extract, 5-15% of wolfberry extract, 8-20% of honey, 3-6% of Zimbabwe tobacco extract, 30-50% of propylene glycol and the balance of purified water; and the raw materials are stirred and mixed uniformly at normal temperature to obtain the tobacco flavor with sweet smoke. The tobacco flavor accounting for 0.01-0.03% of the tobacco shred weight is added into the tobacco formula for cigarette production. By adopting the tobacco flavor formula with sweet smoke, disclosed by the invention, the tobacco aftertaste promotes fluid production, odor absorption is corrected, and the discomforts such as dryness, irritation and bitterness are reduced; and meanwhile, a roasting sweet tone can be added, and thus the smoking quality of cigarettes is remarkably improved.

The invention provides a formula and preparation method for a health-maintaining line incense. The health-maintaining line incense is prepared from the following materials: 57-62% of Vietnam's Nha Trang' s agilawood powder, 1.5-2.3% of aidia canthioides wood powder, 4.5-5.7% of a sachet, 18-21% of debregeasia orientalis bark powder, 5-7% of lysimachia foenum-graecum hance, 4-6% of pine wood power and 2-4% of cassia bark. The preparation method comprises the following steps: (1) respectively baking Vietnam's Nha Trang's agilawood, aidia canthioides wood, sachet, debregeasia orientalis bark, lysimachia foenum-graecum hance, pine wood and cassia bark; putting into a grinder for grinding to obtain powders; (2) mixing the powers according to the proportions, and uniformly stirring to obtain line incense; (3) conducting compression molding on the line incense to form the health-maintaining line incense. The fragrance of the health-maintaining line incense prepared from the specified materials according to the proportions is pure, mild, moderate, fresh and refreshing, can clear heat, dispel wind, cool blood, dredge meridian vessel, rest heart and nourish mind, has adjuvant therapeutic effects on fast heartbeat, short of breath, restlessness and neurasthenia, can improve sleep quality, and has the effects of soothing nerves, resolving depression, making skin white, tender, fine and smooth, and reducing wrinkles after being smelled for a long time.

The invention discloses instant noodle made of Tibetan highland barley. The instant noodle takes modified highland barley flour and modified starch as main raw materials. A preparation method comprises the steps of curing, tabletting, standing, slitting, puffing to form, and drying to obtain the non-fried instant noodle cake made from the highland barley, wherein the mass ratio of the modified highland barley flour to the modified starch is (80-95):5; and the modified highland barley flour is prepared from the following components in percentage by mass: 35-45 percent of water, 5-10 percent of protease, 4-8 percent of pentosanase, 4-8 percent of lipolytic enzyme, 1-1.5 percent of salt and the balance of highland barley powder, which are subjected to enzyme digestion. According to the invention, highland barley flour is modified, so that the mucedin of the flour is improved to prepare the flour for processing the noodle; in cooperation with a processing technique of non-fried instant noodle and with adoption of modern instant noodle preparation equipment, the mouth feel of the instant noodle made from the highland barley has the palatable degree of instant noodle made from wheat, and the instant food with unique flavor and comprehensive nutrition is prepared. The preparation method is high in forming rate and good in palatable degree.

The invention provides maotai-flavor baijiu type agilawood wine and a preparing method thereof. The wine is prepared from, by weight, 90-93 parts of maotai-flavor baijiu and 7-10 parts of agilawood wine mother liquor. The agilawood wine mother liquor is formed by soaking agilawood into maotai-flavor baijiu with the amount being 90-110 times that of the agilawood. According to the maotai-flavor baijiu type agilawood wine, fragrance and pharmacology ingredients in the agilawood can be soaked into the wine effectively, and the agilawood wine has the effects of anesthetizing, pain relieving, calming, cough stopping and blood reducing, can improve immunity of the human body, and is healthcare wine; the agilawood wine is outstanding in maotai-flavor, elegant in agilawood, pure, mild, full, long in aftertaste and free of bitter mouthfeel of medicinal liquor. According to the preparing method for the maotai-flavor baijiu type agilawood wine, at first, the method of soaking the agilawood into a part of baijiu to prepare the agilawood wine mother liquor and then carrying out blending is adopted, is beneficial for preserving wine flavor and traditional Chinese medicine fragrance, and has the advantages of being simple in technology, easy to realize and reasonable in ratio.

The invention relates to a wine regulator for regulating color, smell and taste of wine. The wine regulator is characterized by being made from the following raw materials by weight: 0.08-1 part of carbonyl compound, 1-3 parts of organic alcohol and 0.5-3 parts of xylitol; wherein, the organic alcohol comprises isoamyl alcohol, isobutyl alcohol, glycerol, 2,3-butylene glycol; the carbonyl compound comprises acetaldehyde, acetal, diacetyl and acetoin. The wine regulator for regulating the color, smell and taste of the wine is nontoxic and harmless, and has ecological environmental protection function, and health care function on human body. The wine regulator can be eaten frequently to achieve the functions of regulating blood sugar level, protecting liver, preventing dental caries, inhibiting infection of lung, regulating internal secretion and the like. The wine regulator can be used together with other additives and has good synergetic action.

The invention discloses Chinese francolin small green citrus tea. The Chinese francolin small green citrus tea is prepared from green citrus dry shells and Chinese francolin dry tea filled in the green citrus dry shells, wherein open pores are formed in the green citrus dry shells. The Chinese francolin small green citrus tea is characterized in that Chinese francolin tea is combined with small green citrus; the aroma of the small green citrus neutralizes the unpleasant medicinal taste and sourness of the Chinese francolin tea in mouthfeel; unique taste of the Chinese francolin tea can just supplement monotonousness and bitter of the small green citrus; the harmonious Chinese francolin small green citrus tea has the advantages of fragrance, mellowness, endless aftertaste, moderate sour andsweet taste and best mouth feel. As far as the drug properties, the combined Chinese francolin green citrus tea has the characteristics of unique mouthfeel of the Chinese francolin tea and capabilities of naturally clearing away, removing fire, detoxifying, promoting digestion and benefiting the gallbladder; meanwhile, the Chinese francolin small green citrus tea has health care value of soothingliver, regulating Qi, nourishing the stomach and spleen, endowed by the small green citrus.

The invention relates to cable sun-cured tobacco absolute oil, which belongs to the processing technical field of cigarette flavors. The cable sun-cured tobacco absolute oil disclosed by the invention is obtained through the following steps: a, taking cable sun-cured tobacco ninth tobacco leaves or cable sun-cured tobacco powder dust as raw materials; b, soaking the raw materials with 8-10 times by weight of 60% aqueous ethanol for 72 hours so as to fully dissolve polar components in the raw materials; and c, after filtering out extract, adding 1.5% by weight of citric acid into the soaked raw materials, carrying out backflow treatment for 40 min at the temperature of 50-60 DEG C, then removing the solvent after decompressed concentration with a rotary evaporimeter, dissolving and extracting the concentrate again with 5 times by weight of 95% alcoholic solution, carrying out compressed concentration with the rotary evaporimeter after filtering, and evaporating 2/3 of alcohol to obtain the cable sun-cured tobacco absolute oil. The cable sun-cured tobacco absolute oil has the advantages that the extracted cable sun-cured tobacco absolute oil has pure quality, pure and mild flavor and low production cost, and not only can meet the needs of cigarette industry, but also can fully utilize cable sun-cured tobacco.

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 provides a Chinese herbal medicine additive for chicken feed as well as preparation and use methods thereof and belongs to feed additives. The Chinese herbal medicine additive comprises raw materials in parts by weight as follows: 20-120 parts of Chinese red pepper, 0.1-10 parts of chilies, 1-20 parts of tuber fleeceflower roots and 2-30 parts of sweet wormwood herb. During preparation, the Chinese red pepper and the chilies are stir-fried and ground into powder respectively and then mixed, and the mixture is added to the chicken feed in the proportion being (1-10):100 during use. The Chinese herbal medicine additive contains nutritional substances, has the efficacy of nerve soothing, tonification and the like, is added to the chicken feed in proportion as an additive and can supplement nutritional ingredients, promote digestion, absorption and growth of chickens, increase the utilization rate of the feed and improve the production capacity of the chickens; the Chinese herbal medicine additive has the advantages of non-toxic, no adverse reaction, no drug resistance, environment-friendliness, nature and the like and has a remarkable effect on breeding of laying hens and cocks.

The invention belongs to the technical field of biological fermentation, and particularly relates to a natural anti-bacterial and anti-virus biological agent. The natural anti-bacterial and anti-virus biological agent is prepared from the following raw materials in parts by weight: 75g of fresh olive leaves, 28g of fresh shaddock ped, 65g of brown sugar, 5g of EM strain and 1000g of water. The preparation method comprises the following steps: pretreatment of the shaddock ped and the olive leaves; adding the EM strain to ferment; filtering and bottling. The agent has strong natural characteristics of resisting pathogenic bacteria and viruses, and has good effects on treatment of influenza, sphagitis and dermatitis and control of pathophoresis.

Healthcare red-soil agarwood incense and a preparing method thereof are provided. The incense includes 55-64% of red-soil agarwood, 3-5% of cablin patchouli herb, 3-5% of valerian root, 15-24% of Indonesia sticky powder, 3-5% of nardostachys root, 3-5% of biond magnolia flower-bud and 3-5% of virgate wormwood herb. The method includes 1) drying the red-soil agarwood, the cablin patchouli herb, thevalerian root, the nardostachys root, the biond magnolia flower-bud and the virgate wormwood herb, and then grinding the dried materials in a grinder to obtain powder; 2) fully mixing the prepared powder and the Indonesia sticky powder according to the ratio through stirring to obtain red-soil agarwood incense spice powder; and 3) subjecting the red-soil agarwood incense spice powder to compression moulding. The red-soil agarwood incense prepared from the components in the abovementioned ratio has effects of stabilizing mind, treating malaise and insomnia, preventing brain cell aging, regulating the middle energizer to tonify the five internal organs, replenishing vital essence, strengthening Yang, warming waist and knees, repelling wind, and regulating qi-flowing for relieving pain.

The invention belongs to the technical field of tea processing and relates to a long leaf pekoe white tea processing technology. The technology comprises (1) picking: picking white jade-color fresh leaves of long leaf pekoe with one leaf and one bud, (2) withering: removing stems, slices, wax leaves, red leaves and dark leaves and then carrying out withering under sunlight, (3) de-enzyming: putting the withered white tea into a dryer until the moisture content is 20 to 30%, then spreading the tea and carrying out micro-fermentation for 12 to 14 hours, (4) drying: carrying out primary baking through a baking machine at a baking machine temperature of 100 to 120 DEG C, carrying out spreading cooling for 20 minutes and carrying out re-baking at a temperature of 70 to 80 DEG C, and (5) packaging. The technology can effectively prevent the loss of nutrients of the white tea and keeps complete appearance of the white tea. The cultured long leaf pekoe white tea has fluff covering the whole white tea leaf and can produce the tea soup with a fresh fragrance and a mellow taste. The technology has simple processes, is easy to produce in a large scale, removes the bitter taste and realizes a mellow tea fragrance.

The invention discloses a preparation method of stewed bovine meniscus and relates to the field of food processing methods. The method comprises the following steps of: carefully selecting 500 parts of bovine menisci, chopping bovine menisci to proper size, rinsing with clear water, soaking in water for 2 to 4 hours, taking out, draining, boiling the bovine menisci in 750 parts of water slightly, and taking out; adding salad oil in a frying pan, frying chopped spring onion and sliced ginger until fragrant comes out and the chopped spring onion and the sliced ginger become golden yellow, adding boiled bovine menisci, quickly frying for uniformly heating, adding flavorings, heating until boiling for about 20 minutes, removing foams, stewing with slow fire for 10 to 20 minutes, stopping heating until bovine menisci are medium done, and separating meat from soup; removing flavorings, bagging, injecting the soup, and carrying put vacuum packaging; and autoclaving. The preparation method is simple; and the product has high quality and good taste, is rich in nutrients and convenient to serve, and is suitable for people of all ages.

Disclosed is a tobacco perfuming method. The tobacco perfuming method comprises the following steps: spraying feltwort perfume extracts with the mass concentration of 0.5%-2% or vanilla perfume extracts with the mass concentration of 0.5%-2% on tobacco shreds, then, placing the obtained tobacco shreds in a sealed device for 0.5h-2h, then, adjusting the temperature inside the sealed device to be 25 DEG C-70 DEG C, the pressure to be 0.1-1MPa and the relative humidity to be 50%-70%, and taking out the tobacco shreds after holding for 1h-6h. According to the tobacco perfuming method, the role, in improving the quality of tobacco products, played by the added flavor and perfumes for tobacco can be brought into full play, the perfume ingredients of the tobacco is coordinated, the perfume of the tobacco is more natural, fine, smooth, heavy in flavor, rich in level and pure and mild in smoke, meanwhile, the tobacco perfuming method further has the advantages of being easy and convenient to operate, low in cost and strong in controllability, and large-scale industrial production is conveniently achieved.

The invention discloses a substitution type of tobacco. The weight proportion of the ingredients of the cut tobacco is: tea leaf: mentha: baked hazel powder is equal to 1: 0.01-0.8: 0.01-0.5, the tobacco cut is mix-baked according to the proportion. The substitution tobacco comprises the phytochemical ingredients such as tea polyphenols, polyunsaturated fatty acids, acetic acid mint ester, etc. which are synergistic to improve immunity; the substitution type of tobacco is pungent-cool and fragrant aroma, mellow flavor, good elasticity, toughness and combustibility, without comprising harmful ingredients such as tar, nicotine, 3, 4-benzpyrene, etc. The substitution type of tobacco is convenient, safe and without addiction and pungent odor which is fishy, sting and bitter and acerbic. The invention finds a substitution tobacco for smokers, pointing out the orientation of healthy smoking and finally realizing the goal of reducing the harm of smoking and controlling smoking.

The invention discloses a chestnut/shrimp zongzi which is prepared from the following raw materials in parts by weight: 1000-1400 parts of glutinous rice, 400-600 parts of pork belly, 250-350 parts of short rib, 80-120 parts of lean pork, 250-350 parts of shrimp, 120-180 parts of fresh squid, 400-600 parts of mung bean, 250-350 parts of chestnut, 120-180 parts of shiitake and 80-120 parts of onion. The zongzi is soft, thick, pure and plump, has the advantages of beautiful and special shape, pure and thick bamboo aroma, soft and aromatic flesh, mild fragrance, is fatty and glutinous without too greasy, and has aftertaste that lingers.

The invention relates to an argy wormwood tea cake and a processing technology thereof. The technology comprises the steps of: picking tea leaves, screening the tea leaves, performing cleaning treatment, performing dehydration treatment, performing setting drying, performing high-pressure forming, and performing drying processing. The 2-3 leaves of the top of the argy wormwood can be picked, and the prepared argy wormwood tea cake has the advantages of long-lasting fragrance, fragrant argy wormwood, and comprehensive keeping of the efficacy of the argy wormwood. The argy wormwood tea cake prepared by the argy wormwood is benefit for long-term storage.

The invention discloses a double strain co-immobilized fermented papaya wine and a preparation method thereof. The preparation method comprises the steps of papaya selection, cleaning, peel and seed removing, breaking, pulping, enzymolysis, centrifugation, ingredient regulating, pasteurization, cooling, immobilized saccharomyces cerevisiae and aroma producing yeast fermentation (primary fermentation), clarification, filtration, secondary fermentation, ageing, blending, filtration, ultrafiltration membrane purification, filling and finished product obtaining. According to the double strain co-immobilized fermented papaya wine and the preparation method thereof, the problems that in the papaya mature season, the amount of papayas is large, the papayas are not prone to storage, for traditional fermentation wine, operation is tedious, and strains are prone to inactivation can be effectively solved; the papayas can be used for continuously producing fruit wine on a large scale, the production cycle is shortened, the production capacity is improved, the strains can be reused, and the production cost is reduced; the obtained papaya wine has the advantages that the papaya wine is clear and transparent, the color and luster are stable and orange yellow, the fragrance of papayas is prominent, the papaya wine is rich in fragrance, soft in taste and beneficial for digestion and absorption of foods by human bodies, and the effects of invigorating spleen to promote digestion and prolonging life are achieved.