166results about How to "Full of fragrance" patented technology

The invention belongs to the technical field of food, and relates to a production process for preparing hot reaction shrimp-taste essence with pondcrafish shells, which mainly comprises the technical units of macrobrachium shell pretreating unit, a softening unit, an enzymolysis unit, a Maillard reaction unit, a drying unit, a blending unit and the like. The preparation steps are as follows: taking produced macrobrachium byproduct, namely the macrobrachium shells as raw materials, soaking the macrobrachium shells by de-fishy liquid and washing and leaching, crushing into powder after being drying, softening at high temperature, blending by adding water, adding one or more protease for enzymolysis, adding reducing sugar, thiamine and other substances in the enzymolysis liquid, carrying out the Maillard reaction at high temperature for blending, taking the clear liquid for concentration after finishing, and making into power by spray drying, and on the basis, adding natural essence powder or extract to prepare hot reaction shrimp-taste essence with specific odor type. The product shrimp-taste essence is vivid and natural, the meaty taste is mellow, thus being a healthy seasoning product, and being widely applied to production of modern food and traditional seasoning products.

The invention provides a method for brewing wild bilberry ice wine by utilizing complex enzyme enzymolysis and a low-temperature oxygen-free fermentation technology, and belongs to the field of alcoholic beverage preparation. The method comprises the following processes: putting off wild bilberry harvest when the temperature is lower than -5 DEG C, carrying out complex enzyme enzymolysis, carrying out low-temperature oxygen-free pure-bred yeast fermentation under the protection of carbon dioxide, adding blueberry laevulose for secondary fermentation, ending the fermentation according to a physical method, carrying out low-temperature storage with an oak barrel, bottling for storage, and the like. The method has the advantages that the defect that the conventional blueberry wine is thin and highly acid is overcome; and the fruity and the fragrant characteristics are enhanced. Therefore, the wild bilberry ice wine brewed according to the method tastes sweet and intense, has strong blueberry fruity flavor and bouquet, and looks clear and pretty.

The invention discloses a crystal fish slide and a preparation method thereof. Squid meat and fresh water fish surimi are used as raw materials, a proper amount of auxiliary material is added, and crystal fish slide products can be prepared through the process steps of mixing the fresh water fish surimi with squid surimi, pulping, adding the auxiliary material, stirring, pulping, adding ice, pulping, packaging and quick-freezing. The processes are simple, the operation is convenient, the crystal fish slide is convenient to eat, high practicability is achieved, the process and labors are simplified, and a direction for deep-processing fresh water fish surimi products is explored. The crystal fish slide prepared through the method provided by the invention is rich in nutrition, unique in flavor, crispy and tasty in mouthfeel, safe and healthy, and convenient to carry, and well received by consumers.

The present invention belongs to the field of cigarette packing technology. The essence fore aluminum foil paper for packing cigarette consists of Peru extractum, tree moss concrete, tamarind extractum, refined rose oil, tobacco extractive, bourbonal, ethyl acetate, isoamyl acetate, benzyl cinnamate, erthyl maltol, phenethyl alcohol, carvol, 4-hydroxy-2, 5-dimethyl-3(2H)-furaldone, propylene glycol and alcohol in certain proportion. It has rich fragrancy and high quality stability.

The invention discloses a method for preparing a reaction-type perfume material by using extraction residues, belonging to the technical field of preparation of the perfume material for tobacco. In the method, plant residues containing rich cellulose and residues containing rich protein are hydrolyzed respectively, the hydrolyzing degree of the cellulose and the protein is controlled by controlling the content of hydrolytic acid to obtain a series of reducing sugar and amino acid, and the two hydrolyzed systems are mixed and heated for Maillard reaction. The method of the invention can help obtain a series of excellent perfume materials with features and low cost for the tobacco, solve the problem of treating the residues of the obtained extract and avoid environmental pollution. The reaction-type perfume material can be used in cigarettes for enriching cigarette fragrance, enhancing cigarette smoke and improving taste.

The invention discloses a dendrobium candidum health-preserving soy sauce, and belongs to the technical field of condiments. The soy sauce disclosed by the invention comprises 85-90% of a basic soy sauce and 10-20% of a Chinese herbal medicine extracting solution, wherein the total percentage is 100%; the Chinese herbal medicine extracting solution comprises the following components in parts by weight: 10-17 parts of dendrobium candidum, 10-15 parts of deep-fried bighead atractylodes rhizomes, 6-10 parts of tree peony bark, 9-14 parts of Chinese yam, 8-12 parts of medicated leaven, 5-10 parts of wrinkled gianthyssop herb, 5-10 parts of fortune eupatorium herb, 5-12 parts of lotus seeds, 6-10 parts of white mulberry root bark, 4-9 parts of platycodon roots and 7-9 parts of heartleaf houttuynia herb. The soy sauce disclosed by the invention is rich in nutrition, mellow in mouth feel and delicious in taste; when the soy sauce is cooked, the appetite of people is improved, and after people eat the soy sauce for a long term, the soy sauce can have the efficacies of reducing blood lipid, reducing the cholesterol of a human body, reducing the attack rate of cardiovascular diseases, preventing cancers, reducing damage of free radicals to the human body, and improving the immunity of the human body so as to achieve the efficacies of enhancing nutrition, and preventing and relieving diseases.

The invention provides a seafood and vegetable dumpling and belongs to the technical field of food processing in food and beverage industry. The seafood and vegetable dumpling is characterized in that dry seafood products of squid, squid tentacles, octopus, dried peeled shrimps, river dried scallop, dried oyster and mackerel, various fresh vegetables, pork and seasonings are used as dumpling stuffing, and a universal meat and vegetable cutting machine is used for electric dumpling making and processing. The complicated operation of the traditional dumpling making method is not needed, people can eat rich-nutrition high-grade and delicious seafood and vegetable dumpling, the seafood and vegetable dumpling can be used as leisure snacks and meals for people to eat heartily, and the appetite of people is met. The food provided by the invention has the advantages that the delicious taste and the nutrition are properly matched, the fragrance of the seafood and vegetable dumpling is intense, the taste is delicious, and the enjoyment and the requirement of people to pursue high-grade delicious food are met.

The invention discloses a marbofloxacin soluble pulvis. The marbofloxacin soluble pulvis comprises, by weight, 4.0-25% of marbofloxacin, 1.0-45% of sodium carbonate, 0.1-1.0% of a perfume, and the balance of a soluble filler. The marbofloxacin soluble pulvis prepared through a method disclosed in the invention has the characteristics of simplicity in use, low cost, complete fragrance, stability in storage, convenience in transportation, and good water solubility. An aqua prepared in the invention greatly improves the curative effects of themarbofloxacin soluble pulvis, is a novel wide-spectrum and high-efficiency special pulvis for animals, and enriches the variety of antibiotics in the veterinary medicine market.

The invention discloses a preparation method for tobaccos not combusting after being heated. The preparation method comprises the steps of shredding after tobacco leaf conditioning, drying, pulverizing, alcohol dissolving, digestion, separation, distilling, mixing and the like. A tobacco extract is subjected to fragrance recombination by molecular distillation, and is separated into light components and heavy components, the tobacco extract is compounded in proportion, adverse factors caused by the raw materials of tobacco leaves are weakened by the process, the beneficial features of the rawmaterials are highlighted, an essence and flavor solution is blended by taking plant extracts as main raw materials, fragrance quality, harmony, layering, comfort level and the like of cigarette not combusting after being heated can be improved, and thus, the smoking sense of a cigarette not combusting after being heated is close to that of a real cigarette. After judges smoke the prepared tobaccos not combusting after being heated, the result shows that compared with another cigarette not combusting after being heated, the tobacco has the advantages that the fragrance, harmony, offensive odor, irritation and aftertaste are separately increased by 0.5, 0.06, 0.1, 0.2 and 0.3, and are closer to those of a traditional cigarette, the satisfaction is high, the fragrance is full, and the aftertaste is pure.

The invention discloses a making technology of a mint green tea. The technology comprises the following steps: performing fixation on fresh tea leaves, lowering the temperature of the tea leaves on which fixation is performed, rolling the tea leaves of which the temperature is lowered, drying the rolled tea leaves, and refrigerating the dried tea leaves. The technology prepares a novel green tea which is unique in taste and refreshing in mouth feel in a manner that the fresh tea leaves are combined with mint leaves, and a roller fixation machine is adopted for fixation. The making technology has the characteristics of being convenient to operate, low in labor intensity, and high in efficacy. A rolling machine can sufficiently combine the mint leaves and the tea leaves, so that the prepared mint green tea is uniform when being brewed. The mint green tea prepared by the technology is clear in tea soup, and rich in fragrance and taste and has the efficacy of refreshing and restoring consciousness.

The invention discloses an extracting technology of green Chinese prickly ash perfume oil. The extracting technology comprises the following steps: a. removing impurities from fresh green Chinese prickly ash or dehydrated green Chinese prickly ash, and putting aside for later use; b. putting the processed Chinese prickly ash into a material net of an ultrasonic perfume oil extracting tank, and adding purified water; c. heating the materials to 70 to 80 DEG C, evaporating the Chinese prickly ash perfume oil under the action of high temperature, wherein the evaporated Chinese prickly ash perfume oil steam naturally mixes with the water steam, and introducing the mixed steam of volatile perfume oil and water into a cooling device so as to obtain an oil-water mixed liquid; d. putting the cooled oil-water mixed liquid into an oil-water separator to carry out an oil-water separating treatment; e. putting the separated water into the ultrasonic perfume oil extracting tank to carry out a circulation extracting treatment until no volatile oil is extracted; f. finely filtering the obtain oil materials, the putting the oil materials into sedimentation equipment, and allowing the oil materials to naturally precipitate so as to obtain the finished product. During the extraction process of the extracting technology, no solvent is used, thus the quality of effective components in Chinese prickly ash is not affected, and the technology has high extraction efficiency.

The invention discloses a method for preparing chili powder. The method comprises the following steps: (1) preparing the following raw materials in parts by weight: 400-600 parts of capsicum annuum, 500-700 parts of Erjintiao capsicum, 40-60 parts of rapeseed oil, 20-30 parts of sesame and 20-30 parts of peanut kernels; (2) separating seeds from skin; (3) roasting until the materials are spicy; (4) grinding; and (5) mixing and encapsulating. The chili powder is convenient and easy to prepare, the capsicum annuum and Erjintiao capsicum are mixed, wherein the capsicum annuum is the main element of piquancy, Erjintiao capsicum is the main element of spicy, and the chili powder has bright color, spicy taste and enough fragrance after the two capsicums are roasted and ground in a grinding container.

The invention relates to the technical field of lavender absolute oil, in particular to lavender absolute oil and a preparation method thereof. The method comprises the steps that firstly, a lavender extract is selected, and the lavender extract and an ethanol solution with the mass percentage being 93-98% are vibrated and mixed on the basis of the mass ratio being 0.9:1.8-1.1:2.2 to obtain a mixed solution; secondly, the mixed solution is subjected to standing under the temperature of 5-10 DEG C for 2-5 h to obtain a freezing mixture. The lavender absolute oil is extracted by adopting an extract extracted by a subcritical device through a later separation and extraction technology, the lavender oil contains volatile and non-volatile aromatic hydrocarbon compounds, the content of linalool and linalyl acetate in the extracted absolute oil are increased remarkably, the content of camphor is lowered, the top note, the basic note and the end note are better than those of absolute oil obtained through atmospheric distillation, the fragrance is fuller, long and stable, small molecule compound losses are small, and the lavender absolute oil is the best raw material for blending top-grade perfume and highest-grade essential oil.

The invention relates to jujube-medlar health wine and a preparation process thereof, and belongs to the technical field of the wine-brewing process. The jujube-medlar health wine is brewed from the following materials: 200g of fresh jujubes, 25g of medlar, 10g of distiller's yeast and 500g of drinking water. The preparation process comprises the following steps: I, weighing the materials according to the formula as follows: 200g of fresh jujubes, 25g of medlar, 10g of distiller's yeast and 500g of drinking water; II, cleaning the fresh jujubes and removing cores, crushing the jujubes without the cores into paste, pouring the jujube paste and the medlar into drinking water, adding the distiller's yeast, uniformly stirring and fermenting; and III, after fermenting, distilling to obtain the jujube-medlar health wine. The jujube-medlar health wine disclosed by the invention is simple in preparation process, brewed by adopting the fresh jujubes and the medlar as main materials, not only has jujube-flavor and full wine body, but also has obvious healthcare effects in tonifying spleen and stomach, supplementing qi and promoting the production of body fluid, nourishing heart and moistening lung, nourishing blood for tranquillization, lowering blood pressure and blood fat, and the like.

The invention discloses a method for pickling a preserved goose. A ingredient formula of each 1,000 grams of goose blocks comprises the following ingredients: 100 grams of pure colza oil, 40 to 70 grams of goose oil, 60 to 100 grams of chilli, 45 to 85 grams of table salt, 15 to 25 grams of sesame oil and 10 to 25 grams of gourmet powder. The pickling method comprises: killing a goose, discarding intestines and tripe, adding the table salt, placing the goose in a container under a condition of a temperature of no higher than 15 DEG C for pickling for 6 to 8 days, and taking the goose out, drying the goose and cutting the gooses into blocks; and placing the pure colza oil in a saute pan, heating the blocks till the goose blocks is 70 percent cooked, adding the goose blocks into the saute pan to fry the goose blocks for 5 to 10 minutes, turning and frying the goose oil, other ingredients and the goose blocks till the goose blocks turn golden and the water content of the goose blocks is 8 to 10 percent, cooling the goose blocks and packing the goose blocks. The pickled preserved goose has the obvious advantages of proper water content, fresh, fragrant loose and tender goose meat and rich goose oil fragrance.

The invention discloses a food digesting and greasiness relieving green tea powder-containing dried beef and a production method thereof. The food digesting and greasiness relieving green tea powder-containing dried beef is produced from, by weight, 1-2 parts of green tea powder, 2-3 parts of duck intestines, 3-4 parts of a shepherd's-purse juice, 0.5-1 part of freeze-dried cooked shiitake, 0.5-1 part of Hippophae rhamnoides, 0.5-1 part of Fructus Gardeniae, 0.5-1 part of Manyprickle Acathopanax Root, 100-110 parts of beef, 0.4-0.5 parts of papain, 1.8-2.0 parts of calcium chloride, 1.8-2.0 parts of D-sorbitol, 5-6 parts of edible salt, 0.03-0.04 parts of Lactobacillus casei, 0.1-0.2 parts of sodium erythorbate, 12-15 parts of ginger slices, 10-12 parts of a ginger juice, 2-3 parts of monosodium glutamate, 5-6 parts of white granulated sugar, 1-2 parts of soy sauce, 6-8 parts of yellow rice wine, 3-4 parts of Chinese prickly ash, 1-2 parts of cinnamon bark, 1-2 parts of aniseed, 18-20 parts of 140mg / ml dried orange peel extract and a proper amount of water. Powder prepared in the invention is slip and fine, and improves the mouthfeel of dried beef.

The invention relates ribavirin soluble powder and the preparation method thereof. Ribavirin, and fosfomycin sodium are used as main ingredients, together with proper amount of perfume, soluble flavoring agent and soluble filler; the ribavirin soluble powder is prepared through the following conventional methods, drying, weighing, crushing, stirring, homogenized mixing, inspection, measuring and packing. The ribavirin soluble powder has the advantages of simple application, low cost, complete aroma, stable storage, convenient transportation and good water solubility; the ribavirin soluble powder can be prepared into drinking agent to improve the treatment effect of ribavirin for the non-food animals so that the ribavirin soluble powder is special non-food animal powder which is novel, broad-spectrum and efficient.

The invention relates to the technical field of wine brewing and especially relates to a brewing method for blueberry wine. The method comprises the following steps: picking fresh blueberry fruits; cleaning, and then uniformly mixing with rock candy at the weight ratio of rock candy to fresh fruits being (2-5):(15-18); putting the mixture into a fermentation tank; adding yeast and then fermenting under constant temperature; filtering; sealing in a wooden barrel and standing for a period of time, and then adding egg white the weight of which is 0.2-0.3% of the weight of the mixture; sealing and standing for a period of time, thereby obtaining a clear wine liquid; and absorbing and removing ethyl alcohol, filtering, sterilizing and filling the clear wine liquid. According to the brewing method provided by the invention, the problem of higher total acid of blueberry wine can be solved; the dissolution rate of the effective constituents in the blueberries can be increased; under the synergic effect of the nutritional ingredients, the absorbed rate of the nutrient substances can be increased; the taste, fragrance and color of the blueberry wine can be improved; and due to the reasonable technological setting and parameter control, the brewing rate of the blueberry is increased, the wine is clear, the wine is in rosy color and the taste is sweet and mellow.

The invention discloses cooked fragrant pepper essential oil which is prepared by the following steps of: taking 100 parts of clovershrub pepper and 100-200 parts of colza oil according to mass; pulverizing pepper into fragments in 2-5mm and placing the fragments into a heat preserving container; heating the colza oil till oil is boiled and injecting the colza oil into the container containing the pepper fragments; uniformly stirring and mixing and naturally cooling to room temperature; filtering oil components and putting the obtained pepper fragments into supercritical CO2 extracting equipment; extracting for two hours under the conditions of the extracting pressure of 10-25MPa, the extracting temperature of 50-70 DEG C, the separating temperature of 35 DEG C and the separating pressure of 0.8MPa to obtain the cooked fragrant pepper essential oil.

The invention discloses a method for preparing cassia seed essence. The cassia seed essence comprises 10,000 grams of cassia seed oil, 10,000 grams of spearmint oil, 5,000 grams of jasmine oil, 5,000 grams of rose oil, 8,000 grams of menthol, 3,000 grams of safflower oil, 5,000 grams of methyl salicylate, 3,000 grams of clove oil, 3,000 grams of motherwort oil, 3,000 grams of sweet orange oil, 3,000 grams of citral, and 3,000 grams of lilial. The method comprises the following steps: accurately weighing the components according to the proportion in the formula, then mixing all the components together, putting the mixture into a softening body stirrer and stirring the mixture till all solids are fully dissolved, stirring the mixture for 30 minutes again, taking the mixture out and then putting the mixture into a solid box for standing and ageing, and filtering the mixture after 5 days.

The present invention provides a boat-fruited sterculia essence. The essence comprises: 10000 grams of scaphium scaphigerum essencial oil, 2000 grams of lily absolute oil, 3000 grams of peach kernel oil, 3000 grams of mimosa pudica oil, 3000 grams of safflower oil, 2000 grams of oak moss concrete, 2000 grams of isoamyl salicylate, 3000 grams of coreopsis yellow extract, 2000 grams of terpinol, 2000 grams of phenethyl alcohol, 2000grams of musk ketone, 500 grams of phenyl acetaldehyde, 2000 grams honeysuckle absolute oil, 3000 grams of iris tectorum, 2000 grams of aurantiol oil, 4000 grams of 803 sandalwood, 2000 grams of methylindole, and 5000 grams of irisone. The preparation process is as follows: weighing the raw materials according to the ratio in the prescription, mixing the raw materials together, stirring the mixture in a softening body mixer until all the solids are dissolved completely, stirring the mixture for 50 minutes, taking out the obtained product, allowing the product to stand and be aged for ten days, and filtering.

A preparation method of chrysanthemum essence adopts the following ingredients: 13000g of chrysanthemum oil, 8000g of lavender oil, 3000g of jasmine oil, 3000g of rose oil, 3000g of honeysuckle oil, 300g of ginseng flower oil, 5000g of linalool, 5000g of menthol, 2000g of bergamot oil, 3000g of methyl ionone, 3000g of musk ketone, 4000g of phenethyl alcohol, 2000g of geraniol, 1000g of eugenol, 3000g of nutgrass alcohol, 2000g of chrysanthemum flavoring, 2000g of lavender flavoring and 2000g of rose flavoring. 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 chrysanthemum essence.

The invention discloses a method for preparing ginseng essence. The ginseng essence comprises 4,000 grams of full ginseng oil, 3,000 grams of synthesized rose oil, 1,000 grams of isoeugenol, 3,000 grams of bergamot oil, 1,500 grams of lilial, 1,500 grams of ylang oil, 1,000 grams of coumarin, 500 grams of musk, 500 grams of sandalwood, 3,000 grams of acetyl cupressene, 1,500 grams of rose oil, 1,500 grams of ginseng flower oil, 1,500 grams of jasminum grandiflorum absolute oil, 500 grams of vanillin, 1,500 grams of citrus oil, 1,500 grams of synthesized jasmine oil, 2,000 grams of orange leaf oil, 3,000 grams of linanyl acetate, 2,000 grams of geraniol, and 3,000 grams of phenethyl alcohol. The method comprises the following steps: accurately weighing the components according to the proportion in the formula, then mixing all the components together, putting the mixture into a softening body stirrer and stirring the mixture till all solids are fully dissolved, stirring the mixture for 30 minutes again, taking the mixture out and then putting the mixture into a solid box for standing and ageing, and filtering the mixture after 5 days.

The invention discloses a method for preparing liquorice essence. Raw materials comprise 5,000g of liquorice oil, 3,000g of ylang oil, 3,000g of clove oil, 3,000g of synthetic bergamot oil, 1,000g of vanilline, 50g of benzeneacetic acid dimethylacetal, 20,000g of jasmine absolute, 3,000g of pomelo oil, 3,000g of rose absolute, 1,000g of lemon oil, 3,500g of neroli oil, 3,000g of omega-pentadecanolide, 2,000g of bay oil, 1,500g of coumarin, 500g of muskiness, 3,000g of safflower oil, 300g of mignonette oil, 300g of hyacinth absolute, and 6,000g of benzyl carbinol. The raw materials are accurately weighed according to the proportion in a formula and then are all mixed together, the mixture is placed into a softening body stirring machine for stirring, then is stirred for 30 minutes after all solids are completely dissolved, is taken out and then is placed into a solid box for standing and aging, and the liquorice essence can be obtained through the filtration after 5 days.

The invention discloses a preparation method and application of a pimenta officinalis extract. The preparation method comprises the following steps of: crushing pimenta officinalis by adopting a low-temperature crushing technology, extracting fragrant substances like eugenol in the pimenta officinalis in a microwave extraction manner under the condition that ethanol is used as an extraction reagent, and adding graphene oxide into the pimenta officinalis filter residue to further improve the extraction of the fragrant substances like eugenol. The low-temperature crushing technology can avoid structural damage of high temperature to heat-sensitive fragrant substances and volatilization loss of the fragrant substances caused by high temperature; the temperature gradient can be eliminated through microwave extraction, the heating speed is high, and extraction of heat-sensitive substances is facilitated; on the one hand, graphene oxide is used as an adsorption medium, and on the other hand,hydrolysis of plant cell walls is accelerated by graphene oxide, so that the cell tissue structure of the filter residue is further destroyed, the extraction efficiency of fragrant substances in thefilter residue is improved, the loss of the fragrant substances is little, and eugenol and other fragrant substances are more in component and higher in fragrance purity, and the fragrance is pure, full and lasting.

The invention discloses red date and black tea bread. The red date and black tea bread is prepared from the following raw materials: red dates, black tea, wheat flour, wheat bran, Chinese honeylocust fruit kernels, mussel powder, pork jelly, cocoa powder, mulberry wine, sea cucumber polypeptide, stevia leaves, prepared rehmannia roots, scoparius, Yumeiren, honey, yeast powder, table salt, water and wheat-germ oil. The wheat bran is processed and modified, biological activity is damaged, a raw taste is removed and the effect of function components of the wheat bran is kept to the greatest extent; the content of water-soluble dietary fibers is improved, dough has relatively stable performances and can be kneaded for long time and the chewiness is enhanced; and nutrient components of the red dates and the Chinese honeylocust fruit kernels are matched and are cooperated with the function components including the prepared rehmannia roots, the scoparius and the like, so that the product has the functions of nourishing yin and keeping health, nourishing blood and maintaining beauty.

Palmleaf raspberry fruit essence is disclosed. The essence includes, by mass, 8-10 parts of raspberry ketone, 0.1-0.5 part of vanillin, 1-2 parts of ethyl maltol, 2-3 parts of beta-ionone, 0.5-1 part of ethylionone, 4-5 parts of cinnamyl cinnamate, 8-10 parts of ethyl butyrate, 8-10 parts of piperonyl acetate, 0.1-0.5 part of butanedione, 0.1-0.5 part of ethyl acetoacetate, 0.1-0.5 part of ethyl acetate, 5-8 parts of ethyl laurate, 1-3 parts of ethyl isovalerate, 1-3 parts of ethyl methyl-3-pentenoate, 25-30 parts of strawberry aldehyde, 1-3 parts of isoamyl acetate, 5-10 parts of butyl acetate, 5-8 parts of amyl butyrate and 8-10 parts of amyl valerate. The essence has distinct palmleaf raspberry fruit fragrance, full fragrance, long duration time, obvious characteristic fragrance and good dissolvability, and can be widely applied in various products.

The invention discloses a tobacco sheet filter stick which has a filter core made of a tobacco sheet. The tobacco sheet can also be made into a composite filter stick containing the tobacco sheet anda cigarette filter thereof. The tobacco sheet is a piece of paper containing tobacco fiber and cellulose acetate fiber, and part of the cellulose acetate fiber end adheres to the paper fiber end. Themanufacturing method comprises the steps that the cellulose acetate fiber is soaked in acetone or acetic acid before paper making, the tobacco fiber is soaked in weak base, the cellulose acetate fiberand the tobacco fiber are mixed together to form paper pulp, and shaping is conducted to form the tobacco sheet. Accordingly, not only can the rich tobacco aroma is brought, but also the tear resistance of the tobacco sheet can be improved, and the filtering capacity of smoke is improved.

The invention discloses heterophylly falsestarwort root essence, which consists of 10,000 grams of heterophylly falsestarwort root oil, 8,000 grams of jasmine oil, 3,000 grams of sweet orange oil, 500 grams of syringa oil, 2,000 grams of absolute of spyringa, 2,000 grams of absolute of lavender, 3,000 grams of liquorice root essence base, 3,000 grams of greenish lily bulb essence base, 3,000 grams of perilla herb oil, 5,000 grams of lonone, 2,000 grams of dementholized peppermint oil, 2,000 grams of linalool, 2,000 grams of isoamyl salicalyte, 500 grams of citronellol, 1,000 grams of terpilenol and 1,500 grams of cinnamyl alcohol. The heterophylly falsestarwort root essence is prepared by the following steps of: accurately weighing the components according to proportion in the formula, combining all the components together, placing the components into a softening body stirrer for stirring until all solids are completely dissolved, continuing to stir the components for 400 minutes, taking the mixed solution out, placing the mixed solution into a solid box for standing and aging, and performing filtration after 7 days.