160results about How to "Good aroma effect" patented technology

The invention discloses a method for promoting aquilaria senensis gilg to produce agilawood and agilawood formation accelerator thereof, wherein the method comprises the steps that the aquilaria senensis gilg is selected, a line is cut on the position more than 20cm from the base of a trunk, and bark with 1/2 to 4/5 of the perimeter of the trunk is peeled off to expose xylem wound sides; the agilawood formation accelerator is sprayed uniformly on the xylem wound sides; rot xylem wound sides forming agilawood layers are peeled off after treatment of 5 to 8 months, and impurities are removed to produce the agilawood; and the agilawood formation accelerator is solution containing phytohormone, inorganic salt, sugar and organic acid, and the Ph is 1 to 4. According to the method for promoting the aquilaria senensis gilg to produce the agilawood, aquilaria senensis gilg is formed on the periphery of the trunk, the method is easy to operate, the edgeworthia chrysantha use ratio of the aquilaria senensis gilg can be improved, and the self-made agilawood formation accelerator is matched to be used, and the volatile oil content of the agilawood and the relative content of sesquiterpenoids in the volatile oil are improved.

The invention discloses a method for extracting roasted and fermented malt extract by ethanol and application thereof in tobacco, in particular a method for performing step-by-step enzymolysis on malt, fermenting the malt, roasting to increase aroma, and extracting the malt extract by the ethanol and application of the malt extract in tobacco aroma increase. The malt extract is prepared from the following steps of: spraying and soaking the malt; rolling and crushing the malt; performing step-by-step enzymolysis on the malt; fermenting the malt by using aroma-producing yeast; roasting to increase aroma; extracting by using the ethanol; performing solid-liquid separation; clarifying and filtering; and distilling and concentrating to obtain the malt extract. The malt extract is added into cut tobacco of cigarettes to increase the aroma, reduce the irritation and offensive taste, and improve the mouthfeel and aftertaste. The method has the advantages that: the technology of performing step-by-step enzymolysis on the malt, fermenting the malt, and extracting the malt extract by the ethanol is simple to operate, and the malt subjected to enzymolysis and fermentation is immediately roasted without enzyme inactivation treatment, which is more convenient. The extracted malt extract has the advantages of sweet roasting and brewing aroma, fine and smooth and rich aroma, and excellent aroma increasing effect in cigarettes.

The invention relates to a method for preparing extract of yunnan black tea and application thereof. The extract is prepared and obtained by extraction with ultrasonic extraction method and the combination of silica gel chromatographic separation method; the extraction processes comprise fetching of yunnan black tea, ultrasonic extraction, silica gel chromatographic separation, concentration, and obtaining of extract in sequence. When the extract of yunnan black tea is added to the tobacco of cigarettes, the invention can cause the fragrance of cigarettes to be permeable and abundant, the smell of cigarettes to be refined and fine, and the rest smell to be significantly improved in the aspect of comfort. Compared with the traditional extraction method, by using the yunnan black tea which is extracted by the ultrasonic wave of mixed solvent, the dosage ethanol is greatly reduced, the extracting and heating time is shortened, and the extraction efficiency is improved; by combining the silica gel chromatographic separation, the quality and purity of active ingredient is improved. The method relates to uncomplicated equipment, is easy for operation, has no pollution, and provides an improved extraction method which has good effect for the preparation of the extract of yunnan black tea.

The invention relates to a preparation method for a tobacco extract of dark sun-cured tobacco. The method comprises the following steps: dark sun-cured tobacco leaves are dried, ground and sieved; tobacco powder is mixed with an alcoholic solution with the mass fraction of 65%-75% in a mass ratio of the tobacco powder to the alcoholic solution being 1:8-14, the mixture is subjected to extraction at the temperature of 55-65 DEG C for 1-2 h, solid-liquid separation is performed after extraction, and a product is concentrated; a primary extract is subjected to molecular distillation, second-level molecular distillation light components and fourth-level molecular distillation light components are assembled in the ratio being 1:0.8-2.4, and the final tobacco extract of the dark sun-cured tobacco is obtained. The prepared tobacco extract of the dark sun-cured tobacco can improve aroma of a low-tar blank cigarette, improve the smoke concentration, improve the aftertaste and reduce stimulation, an aroma enhancing purpose is achieved, and novel thought is provided for aroma enhancement of low-tar cigarettes.

The invention relates to a formulated beef oily essence and a preparation method thereof. The essence comprises the following raw materials: 2-methyl-3-furanethiol, bis (2-methyl-3-furanethiol), 4-ethyloctanoic acid, furanone, octanoic acid, oleic acid, 2,3,5-trimethyl pyrazine, 5-methylfurfural, 3-(methylthio) propionaldehyde, 4-methyl-5-thiazoleethanol, 2, 6-dimethylpyrazine, 2, 3-butanedithiol, 2, 4-dimethyl thiazole, difurfuryl disulfide, eugenol, mace oil, onion oil, 2-acetylfuran, garlic oil, 4-ethylguaiacol, soy fouranone, 3-methylthiopropanol, butanedione, 3-sulfydryl-2-butanol and soybean oil. The prepared essence has an intense beef flavor, the flavoring effect in spicy and hot small foods is good, the stability of the fragrance and the flavor is very good and the fragrance and the flavor of the spicy and hot small foods can be kept to be very good within the quality guarantee period.

The invention relates to a beef oily essence, which is made from beef note (mainly a mixed flavor of lean beef and beef fat) + cream aroma + coke aroma+ spice aroma + green aroma+ nut aroma +scallion garlic aroma notes. The finally prepared essence has a strong beef flavor, has a good flavoring effect in spicy foodstuff, has good fragrance stability, and can be used to make spicy food to maintain good fragrance within shelf-life.

The present invention discloses an ultrasonic salt atomization method for accelerating white spirit aging. The method comprehensively applies an ultrasonic atomization technology and porous material. The main creation point lies in that new produced basic liquor is orderly put through a vessel bearing the porous material, an ultrasonic atomization device and a porous material device, the surface of which is provided with catalyzing material, so as to finish the processed of removing turbidity, aging and increasing fragrance towards the white spirit once. The ultrasonic salt atomization method for accelerating the white spirit aging is implemented, which has low production cost and simple equipment and does not require making large alteration toward an old wine factory, which can save a large amount of capital.

The invention provides a radish pickle. The radish pickle is prepared by pickling the following raw materials in parts by weight: 5000 grams of green radish, 400-500 grams of salt, 50 grams of pepper, 25 grams of aniseeds, 750 grams of dark soy sauce, 500 grams of rice vinegar, 175 grams of chilies, 175 grams of gingers, 75 grams of salad oil, 175 grams of garlic, 175 grams of white sugar, 175 grams of cooking wine, 50-75 grams of monosodium glutamate, 100 grams of galangal, 100 grams of myristica fragrans, 150 grams of radix angelicae, 125 grams of anises, 125 grams of fennels, 100 grams of poria cocos, 125 grams of bighead atractylodes rhizome, 50 grams of cinnamon and 100 grams of platycodon grandiflorum. The radish pickle prepared by the invention is spicy and delicious, helps to digest and stimulates appetite and is low in salt content.

The invention discloses a method for producing dried fishes by using a microbial fermentation technology. According to the method, fresh or frozen freshwater fishes are used as a raw material which is prepared into a dried fish product capable of being preserved at 0-10 DEG C by the steps of pretreatment, curing fermentation, cleaning and desalination, after-ripening fermentation, dicing and vacuum packaging, or is prepared into a dried fish product stored at normal temperature by virtue of sterilization and cooling after vacuum packaging. The method disclosed by the invention is based on the traditional curing process, a curing fermentation technology and an after-ripening flavoring technology are used for promoting the flavor quality of cured dried fishes, low-temperature after-ripening fermentation and dewatering are performed synchronously to inhibit the growth of putrefaction bacteria, the shelf life of a frozen product is 2-4 months, the shelf life of a normal-temperature product is more than 8 months, and the produced fermented dried fish product has the advantages of good flavor and texture and long shelf life. The technology can be applied to sea fishes, freshwater fishes and the like to solve the production problems that the traditional cured dried fishes are poor in flavor, high in salt content, hard in texture, short in shelf life and the like, so that the method improves the quality and storage stability of the cured dried fish product, is easy to realize industrial production and has a broad market prospect.

The invention relates to a mixed-type oily beef essence and a preparation method thereof. The oily beef essence comprises the following components: 2-methyl-3-furan mercaptan, bis(2-methyl-3-furyl) disulfide, furfuryl mercaptan, furanone, methyl cyclopentene alcohol ketone, 2.6-dimethyl pyrazine, 2.3.5-trimethyl pyrazine,1-octene-3-alcohol, anisic aldehyde, 4-methyl-5-ethoxyl thiazole, 2.3-dimethyl pyrazine, anise oil, oleum cassias, 4-methyl octanoic acid, octanoic acid, butyric acid, 3-hydrosulfuryl-2-butanol, acetic acid, ethyl maltol, 4-ethyl methyl catechol, 2.3-butanedione, soy ketone and the like. The preparation method comprises the following steps: diluting the raw materials to a normal concentration through primary soybean oil respectively, mixing according to the additive amount of each raw material, and compounding the raw materials to 100 percent concentration by taking the primary soybean oil as solvent to make an essence finished product. The essence mainly comprises aroma such as beef lean meat aroma, beef fat aroma, burnt and baked aroma, spicy aroma and nut aroma.

The invention relates to a clothes dryer with a fragrance incensing function, which comprises a top supporting clothes hanging unit, a main frame unit, a bottom supporting unit and an outer cover, wherein the top supporting clothes hanging unit is arranged above the main frame unit and is used by a user to hang clothes or tools so as to perform the actions of drying and synchronous fragrance incensing; the bottom supporting unit is arranged below the main frame unit and is used for supporting the main frame unit and the top supporting clothes hanging unit so that the main frame unit and the top supporting clothes hanging unit are positioned at specific heights in a space. The clothes dryer also comprises a fragrance incensing unit; when the main frame unit generates hot air to dry the clothes or the tools hung on the top supporting clothes hanging unit, the fragrance incensing unit synchronously incenses the clothes or the tools hung in a drying cavity; and the fragrance incensing unit comprises a fragrance incensing device structure and a fragrance incensing sheet structure.

The invention relates to a tobacco essence, which consists of the following components in percentage by mass: 3-6% of a vanilla planifolia extract, 5-8% of a refined extract of common fenugreek seeds,1-4% of actinidol, 10-20% of a natural tomato extract, 3-5% of a fermented plum refined extract, 2-6% of a natural chicory extract, 2-5% of a guarana refined extract, 5-15% of a fructus momordicae extract, 10-40% of propylene glycol and 20-50% of water. The tobacco essence provided by the invention that major ingredients are pure natural plant extracts can overcome shortcomings of a synthetic spice which is monotonous and rigid in fragrance since the synthetic spice is constituted by a single ingredient; in addition, the tobacco essence has the characteristic of being mellow in fragrance, andthe tobacco essence is harmonious with fragrance of tobacco and is fresh and natural in fragrance; meanwhile, the plant extracts in the essence can get heated by temperatures of different gradients in cigarettes, and the active ingredients can get distilled, gasified, volatilized and sublimated, so that a particle phase and gas-phase ingredients are formed; and through the materials, free radicals in smoke can be captured, the generation of harmful substances can be reduced and effects of 'reducing harm and tar' can be achieved.

The invention discloses a yoghurt starter with endogenous flavoring and a preparation method and application thereof. In the yoghurt starter with endogenous flavoring, a mass ratio of Lactobacillus delbrueckii subsp. bulgaricus SITCC No. 10008 to Streptococcus thermophilus SITCC No. 10010 is 1: 1-3 and the total viable count is at least 1*10<9> cfu/mL. In production of solidified yogurt, the curdtime is short and the curd state is good. Compared with the commercially available yogurt, the yoghurt provided by the invention has good aroma, has the highest butanedione content of 23.47+/-0.20 mg/L and can satisfy the aroma requirements on the solidified yogurt without other strains and food flavors.

The invention relates to seasoning wine and a making method thereof. The seasoning wine is made with various plant spices, monosodium glutamate, edible salt, yellow cooking wine and water. The plant spices include, by weight, 0.5-0.75 part of anise, 0.2-0.3 part of tsaoko amomum fruit, 0.25-0.38 part of dried tangerine peel, 0.25-0.38 part of rhizome of lesser galangal, 0.25-0.38 part of cassiabarktree bark, 0.2-0.3 part of immature fruit of long pepper, 0.2-0.3 part of black pepper, 0.1-0.15 part of bay leaf, 0.1-0.15 part of coriander seed, 0.1-0.15 part of fennel, 0.1-0.15 part of rhizome of galanga resurrectionlily, 0.05-0.075 part of clove, and 0.1-0.2 part of Chinese hawthorn fruit. The seasoning wine can significantly remove raw smell of meat, allows no additional plant spices to beadded during cooking, has the functions of aroma enhancing, appetite improving, stomach nourishing, spleen invigorating to improve digestion, and is convenient to use.

The invention relates to the technical field of flavors for cigarettes, and particularly discloses a preparation method of a glucose/glutamic acid Maillard reaction flavor for cigarettes, which is characterized in that by using glucose and glutamic acid as raw materials, the material ratio, reaction solvent, reaction time, reaction temperature and system pH are controlled, and the products are graded and separated to obtain the low-molecular-weight volatile product capable of effectively improving sensation quality of cigarettes and the high-molecular-weight product with the molecular weight of 3-6kD. The accurate control on the cigarette glucose/glutamic acid Maillard reaction process and the fine after-treatment on the products are performed to obtain the low-molecular volatile products with favorable cigarette perfuming effect and the high-molecular products, thereby implementing fine processing of glucose/glutamic acid Maillard reaction, and enhancing the application value of the reaction products in cigarette perfuming.

The invention relates to blended oily chicken essence and a preparation method thereof. The method for preparing the essence comprises the following steps: diluting a single flavor material to a specified concentration by using first grade bean oil, mixing according to the addition amounts in percentage by weight, and finally, and making up to the volume to be 100 percent by using the first grade bean oil as a solvent, so as to obtain a finished essence product. The oily chicken essence mainly has a chicken lean meat aroma, a chicken fat aroma, a chicken baking aroma, a spicy flavor and a nut flavor. The finally prepared essence has a strong chicken flavor, has a good flavoring effect in proteins of soybean texture products and has a high flavor and the aroma stability, so that bean products can keep the excellent flavor and aroma in the quality guarantee period.

The invention relates to an ultrasonic perfuming method for ceramic products. The ultrasonic perfuming method comprises the following steps: (1) spraying or coating liquid essence on the surface of a ceramic product or dipping the ceramic product in an essence solution; (2) ultrasonically processing the ceramic product for 1 to 60 minutes in gas phase or liquid phase ultrasonic atmosphere; and (3) taking the ceramic product out to drain or air, and sealing and packing the ceramic product for storage, wherein the perfume strength value of the liquid essence is more than 100, the perfume lasting value is more than 60, and the perfume quality value is more than 50. Compared with the prior art, the ultrasonic perfuming method adopts the essence formulation having the advantages of good perfume strength value, perfume lasting value and perfume quality value to ultrasonically process and perfume the ceramic product, and has the advantages of good perfuming effect, simple process and long perfume emission time, so the perfume of the perfumed ceramic product can be reserved for months and even years under a natural condition.