46results about How to "Good flavoring effect" patented technology

The invention relates to essence spice for cigarette, in particular to spice for green tea cigarette and a preparation method thereof. The preparation method comprises the following steps of: adding 100 to 200 grams of green tea, 60 to 150 grams of white granulated sugar, 10 to 30 grams of citric acid and 20 to 30 grams of sodium erythorbate into 1,000 to 1,600 grams of purified water and performing reflux extraction to obtain extract, namely, the spice for green tea cigarette. The spice and the preparation method have the following advantages that: 1, the extract has sufficient perfume and better effect in the cigarette than the product extracted by using ethanol; 2, the state of the spice is better, and after concentrated, the spice is clear light-yellow viscous liquid, which is clearer and has lighter color than single green tea extract; and 3, the storage time of the spice is longer, the white granulated sugar has anticorrosion function after reaching a certain concentration, and the addition of the sodium erythorbate improves inoxidizability of the product. The spice and the preparation method contribute to the improvement of the essence spice.

The invention discloses peony process tea and a preparation method of the peony process tea. The peony process tea is prepared by collecting round sharp or round peony flower petals, naturally cooling green leaves, removing water by microwaves, mechanically rolling, circularly removing the water, making tea balls and drying. The peony process tea has not only beautiful color and luster of green tea but also unique fragrance of peony flowers. The preparation method not only is high in drying speed, high in efficiency, short in time and easy to control and keeps the colors and the shapes of the peony flowers to a great extent, but also is good in aroma enhancement effect and high in sensory quality and cannot cause the phenomena of gelatinization and the like.

The invention discloses a toilet deodorization system. The system comprises a toilet, a controller arranged in the toilet, an air inlet pipeline and an air outlet pipeline, a heating element and an air inlet blower are connected to the air inlet pipeline, a temperature sensor is installed at the free end of the air inlet pipeline, an air outlet blower, an activated carbon deodorant net and an ammonia absorption water tank are connected to the air outlet pipeline, the toilet is internally provided with an ammonia tester and two valve components matched with an air inlet and an air outlet respectively, and the controller is electrically connected with the hating element, the air inlet blower, the temperature sensor, the air outlet blower, the ammonia tester, the pressure senor and a relay separately. The toilet deodorization system can achieve energy conservation, high efficiency and high intelligent degree, automatic ventilation and deodorization can be conducted according to ammonia in the toilet, very good sterilization and aroma increasing effects are achieved, the defecation experience is improved, and the very high application value is achieved.

The invention discloses a fragrance emitting system and a method thereof. The system comprises a fragrance diffusing device, a gateway equipment, and a human body detecting device, wherein the gateway equipment receives human traffic information detected by the human body detecting device, generates a control instruction after analysis and processing, and sends the control instruction to the fragrance diffusing device to control the fragrance diffusing device to excecute the spraying starting operation. The fragrance emitting system can effectively and automatically improve the odor in the environment, improves the air quality and is excellent in fragrance enhancement effect.

The invention discloses a cigarette fragrance mixed extract and a preparation method thereof. At first, raw materials including, by weight, from 80 to 150 grams of green tea, from 80 to 150 grams of coffee, from 20 to 50 grams of cocoa and from 10 to 15 grams of lactic acid, are weighed; and solution including, by weight, from 500 to 800 grams of 95% alcohol, from 200 to 500 grams of propylene glycol and from 1000 to 1500 grams of purified water, is added in mixture of the raw materials to extract for one to three hours, then mixture is filtered via a film, insoluble substances are removed, and the extract is obtained. Fragrance of the extract is sufficient, smoke is smooth, the extract has a better effect in cigarettes as compared with an independently extracted product, is clearer and is longer in shelf life as compared with single extract, and can be stored for a long time, solubility is better, and the cigarette fragrance mixed extract can be soluble into various solvents, not only can be used as condiment, but also can be used as fragrance, and is favorable for increasing the quality of essence and fragrances.

The invention discloses Chinese herbal medicinal deodorizing and antibacterial toothpaste. The Chinese herbal medicinal deodorizing and antibacterial toothpaste is prepared from the raw materials in parts by weight: 200 to 280 parts of Chinese herbal medicinal combination agent, 60 to 90 parts of Chinese herbal medicinal flavoring agent, 30 to 70 parts of deodorant, 50 to 70 parts of glycerol, 30 to 60 parts of xanthan gum, 20 to 36 parts of whey, 5 to 12 parts of sea salts, 5 to 20 parts of abrasive and 6 to 15 parts of antibacterial agent. According to the Chinese herbal medicinal deodorizing and antibacterial toothpaste disclosed by the invention, multiple Chinese herbal medicinal components are added, so that the toothpaste disclosed by the invention can be used for realizing a better effect for daily nursing of the oral cavity of a user; in addition, by adding multiple components with the effect of removing halitosis, the halitosis can be effectively removed, and the annoyance of people suffering from the halitosis can be eliminated; by adding multiple spices, a good aroma increasing effect can be realized, and the nausea generated by brushing teeth is prevented. The Chinese herbal medicinal deodorizing and antibacterial toothpaste disclosed by the invention has a better deodorizing and antibacterial effect and is worthy of being popularized and applied.

The invention relates to a halophilic tetracoccus and application thereof in soy sauce production. The strain has a good flavor enhancement effect and can enhance the flavor of a soy sauce. The totalamount of volatile substances in the soy sauce has increased by 154.5%, among which alcohols, acids, esters, phenols, aldehydes and hybrids increased by 159.2%, 206.4%, 373.8%, 123.6%, 62.3%, and 269.48%, separately. The total amino acid content in the soy sauce increased by 14.6%, and the sweet amino acid increased by 13.4%.

The invention belongs to the field of preparation of pork chops and particularly relates to a preparation method of a pork chop. The pork chop is prepared through the steps of carrying out accelerated thawing, deodorizing, tenderization and antiseptic treatment through a thawing solution prepared from 0.5-1.0wt% of NaCl, 10-15wt% of ginger juice and water; and carrying out vacuum rolling treatment through a compound condiment containing green tea juice, a water chestnut extracting solution, edible salt and the like for easily marinating. The prepared pork chop is delicious, fragrant, delicious, free of fishy smell, not greasy and easy to digest after being eaten; an additional preservative does not need to be added; and the refreshing time is long.

The invention discloses seafood-flavored salt. The seafood-flavored salt consists of the following raw materials in parts by weight: 20-30 parts of blue crab meat powder, 300-400 parts of tilapia meat powder, 8-12 parts of entermorpha, 30-40 parts of squids, 100-200 parts of shrimp powder, 4000-5300 parts of table salt, 1-2 parts of disodium 5'-ribonucleotide, 10-20 parts of chicken meat powder, 0.16-0.2 part of ethyl maltol, 20-30 parts of rapeseed oil, 6-10 parts of lapis micae aureus, 1-2 parts of storax, 5-7 parts of distillers' grains, 0.4-1 part of rhizoma parganii, 30-35 parts of attapulgite, 6-7 parts of tea leaves, 8-9 parts of activated carbon, 200-240 parts of oyster powder, 1-2 parts of salicornia, 1-2 parts of abalone shells and 10-20 parts of silicon dioxide. According to the seafood-flavored salt disclosed by the invention, the method of eliminating fishy smell through multiple steps and enhancing fragrance in a composite manner is adopted, so that high-quality mellow seasoning without fishy smell is obtained, wherein the storax, the rhizoma parganii, the salicornia, the abalone shells and the like can further increase the nutrient value of finished products.

The invention provides a tobacco leaf storage container with the function of aroma enhancement and a method for aroma enhancement of tobacco leaves. The tobacco leaf storage container includes a container body, a container cover plate and at least one partition plate arranged in the container body, the partition plates divide the inner space of the container body into a spice area and a tobacco leaf storage area, the partition plates are provided with aroma dispersion holes, and the spaces of the spice area and the tobacco leaf storage area communicate through the aroma dispersion holes. The tobacco leaves are placed in the tobacco leaf storage area, spices are placed in the spice area, the tobacco leaves and the spices are separated by the partition plates, and the problem of prone contamination of the tobacco leaves with the spices is solved; and the spice area can surround the tobacco leaf storage area, the contact area of aroma enhancement is increased, the efficiency of aroma enhancement is higher, the container separates the tobacco leaves from the outside world, and the problem of taint of odor of the tobacco leaves with different types in the process of alcoholization is solved.

The invention discloses an enzyme for cigarettes. A preparation method of the enzyme for cigarettes includes the following steps of adopting one or more of fruits, vegetables, herbal plants, tobacco and fungi as raw materials, adding honey and enzyme fungi, sealing the mixture above for fermentation for 3-10 months at room temperature to obtain an enzyme stoste; then, adding tobacco into the enzyme stoste for fermentation again for 3-10 months to obtain the enzyme for cigarettes. The enzyme for cigarettes can obviously improve the fragrance of the cigarettes, harmonize smoke, intensify a sweettaste and achieve an excellent cigarette application effect.

The invention relates to scallion oil flour sauce and a preparation method thereof, and the scallion oil flour sauce is prepared by taking vegetable oil, shallots, fermented soy sauce, edible salt, oyster sauce and white granulated sugar as raw materials through the methods of boiling, frying, re-boiling and the like. The scallion oil noodle sauce has the beneficial effects that the scallion stalks and the scallion leaves are separately treated in the preparation process, so that the scallion oil noodle sauce is good in taste, attractive, bottled in a sterile environment, longer in preservation time and more convenient to use, the scallion sauce is rich in scallion fragrance and strong in salty and fresh taste and is suitable for noodles, fried rice, cooked food, cold dishes and the like,and the flavoring agent can be well fused with meals, and has a good flavoring effect.

The present invention relates to the technical field of chemical synthesis, in particular to an aromatic aldehyde Schiff base and its preparation method and application. The structural formula of the aromatic aldehyde Schiff base is as follows: Wherein, R is any one of isopropyl, tert-butyl and isobutyl. The aromatic aldehyde Schiff's base of the invention has pure fragrance, good fragrance-increasing effect, no allergic effect on skin, and is safe and environment-friendly. The preparation method of the present invention removes the water generated by the reaction through vacuum decompression, does not need to use acid and a large amount of solvents, and is more in line with the requirements of environmental protection; the reaction temperature is low, the side reactions are few, and the post-treatment of the product is simple, and the obtained product has pure aroma. Suitable for industrial production.

The invention relates to a preparation method and a use method of a Maillard flavor enhanced peptide product. The preparation method comprises the following steps: mixing enzymatic hydrolysate, carbohydrate, amino acid and sesame oil, vacuumizing, and heating at variable temperature to carry out oil bath reaction, so as to obtain a Maillard flavor enhanced peptide product; the enzymatic hydrolysate is sesame meal protein enzymatic hydrolysate and / or sesame cake protein enzymatic hydrolysate. When in use, the Maillard flavor enhancing peptide product prepared by the method is added into sesame oil or other materials needing to be added with sesame flavor. The Maillard flavor enhanced peptide product prepared by the preparation method disclosed by the invention has the advantages of rich sesame flavor, lasting fragrance, basically consistent color with sesame oil, clear and transparent state, good safety, good oil solubility and the like, and when the Maillard flavor enhanced peptide product is compounded with sesame oil, a very good flavor enhancement effect is presented, the state is stable and is not easy to layer.

The invention discloses a new bacterial strain for quick flavor enhancement of flue-cured tobacco, which is named Bacillus LBT1.0003 and is preserved at CGMCC No.5331 in China General Microbiological Culture Collection Center (CGMCC). Obtained from separating and selecting from surfaces of alcoholized tobacco, the bacterial strain is easy to cultivate and is good in flavor enhancement effect and quick in fermentation speed. After the bacterial strain is used in fermentation of flue-cured tobacco, the physical and chemical indicators of the flue-cured tobacco (like total sugar, reducing sugar and potassium) are obviously improved. Results from a smoke panel test show that after the tobacco is processed by the microorganism, the taste quality of the tobacco is greatly improved, the smoke concentration is increased and the fragrance is increased, and the tobacco has soft and delicate fragrance, has the smell of stale tobacco and has less irritative and spicy taste.

The invention relates to a beef hand-pulled noodle flavoring prepared. The flavoring comprises the following components: 10-20 parts of salt, 5-10 parts of chicken essence, 3-6 parts of white sugar, 2-6 parts of Chinese prickly ash powder, 2-6 parts of pepper, 1 -3 parts of dahurian angelica root, 1-3 parts of mashed green onion, 0.5-0.9 parts of mashed shallot, 2-6 parts of chili powder, 0.5-0.8parts of ginger powder, 0.5-0.8 parts of myrcia powder, 2-7 parts of anise powder, 1-3 parts of common fennel fruit, 0.3-0.8 parts of dried tangerine peel powder, 1-3 parts of soy sauce, 1-3 parts ofonion powder, 0.3-0.6 parts of cinnamon powder, 0.1-0.3 parts of Ferula foetida grass root, 2-6 parts of cumin powder, 1-3 parts of mashed yam, and 10-15 parts of compound soup. The hand-pulled noodles flavoring is made from a wide variety of ingredients without any additives or preservatives, so that the hand-pulled noodles flavoring has excellent nutritional value and no side effects, the whitesugar is made of powdered soft white sugar, the texture is soft and fine, and the crystal particles are fine, In a making process, about 2.5% of the conversion syrup is sprayed, and the main componentof the white sugar is sucrose, therefore, the purity of the soft white sugar is not as high as that of the white sugar, so that the white sugar has functions of sweetening and flavouring.

The invention provides a preparation method of cigarette momordica grosvenori perfume. The method comprises the steps that fresh and ripe momordica grosvenori is pulverized and screened, ethanol soaking is conducted for 24 hours, percolation extraction is conducted in a certain flow rate to obtain a certain amount of percolation extract, and filtering and concentrating are conducted to obtain momordica grosvenori extract; ethanol dissolving is conducted on the momordica grosvenori extract, large molecular substances are removed by filtering using a ceramic microfiltration membrane, microfiltration membrane permeation liquid is filtered through an organic ultrafiltration membrane to remove part of small molecular substances influencing fragrance and taste, part of the organic ultrafiltration membrane is reserved, and pressure reduction, distillation and concentration are conducted to obtain the momordica grosvenori perfume. The invention further discloses the application of the perfumein cigarettes, the cigarette momordica grosvenori perfume is diluted and sprayed on cut tobacco in a certain ratio, and the cut tobacco is rolled and produced into cigarettes. After adding the perfume, the fragrance diversity can be obviously increased, the smoothness of smoking fume is increased, sweet taste is increased, irritation and impurity gas can be reduced, therefore the smoking fume is gentle, and remaining smell is comfortable.

The invention discloses a composite cocrystallization flavoring agent and a preparation method thereof. The flavoring agent comprises maltol, ethyl maltol, citric acid, glucose, edible essence and Baijiu, wherein the edible essence consists of the following components in parts by weight of 1-2 parts of 4-hydroxy-2,5-dimethylfuran-3-one, 2-3 parts of 3-Methylcyclopentenolone, 3-5 parts of vanillin,3-5 parts of acetoin, 3-5 parts of ethyl vanillin and 10-12 parts of a hop extract. The flavoring effect of the flavoring agent is 1.5 times of that of the ethyl maltol, the usage quantity of food additives can be notably reduced, the same or better flavoring effects can be achieved, and the effect of improving food and essence flavor can be achieved.

The invention relates to essence spice for cigarette, in particular to spice for green tea cigarette and a preparation method thereof. The preparation method comprises the following steps of: adding 100 to 200 grams of green tea, 60 to 150 grams of white granulated sugar, 10 to 30 grams of citric acid and 20 to 30 grams of sodium erythorbate into 1,000 to 1,600 grams of purified water and performing reflux extraction to obtain extract, namely, the spice for green tea cigarette. The spice and the preparation method have the following advantages that: 1, the extract has sufficient perfume and better effect in the cigarette than the product extracted by using ethanol; 2, the state of the spice is better, and after concentrated, the spice is clear light-yellow viscous liquid, which is clearerand has lighter color than single green tea extract; and 3, the storage time of the spice is longer, the white granulated sugar has anticorrosion function after reaching a certain concentration, and the addition of the sodium erythorbate improves inoxidizability of the product. The spice and the preparation method contribute to the improvement of the essence spice.

The invention discloses a laundry liquid with Chinese herbal medicine ingredients, which comprises the following components by weight: 10-18 parts of bactericide, 20-50 parts of flavoring agent, 40-70 parts of detergent, 3-5 parts of licorice, 4-4 parts of borneol 10 parts, 8-10 parts of mint, 1-3 parts of elm skin, 12-15 parts of astragalus, 3-7 parts of Atractylodes macrocephala, 20-35 parts of auxiliary agent, 20-30 parts of active agent, 50-80 parts of distilled water. The laundry detergent formula proposed by the present invention is more scientific. By adding a variety of Chinese herbal ingredients, it can maintain the clothes to a certain extent, and contribute to the health of the human body, and can provide users with a certain health care effect. The fragrance of natural materials can play a very good role in enhancing fragrance and make people happy physically and mentally. By adding borneol and mint, it can play a cooling effect. When washing by hand, it can make the skin feel cool and not hurt the skin. Hand, the scheme cost of the present invention is low, and effect is many, is worth popularizing and using.

The invention provides a clothes treatment device and a fragrance increasing system and method used for the same. The system comprises clothes fragrance increasing equipment and a controller, and thecontroller is used for controlling the clothes fragrance increasing equipment to spray fragrance liquid on clothes in a dehydrating drum within a preset time when dehydrating is conducted by the clothes treatment device for the last time and before the dehydrating drum ceases to rotate. By means of the system, fragrance increasing of the clothes treated by the clothes treatment device apart from the fragrance increasing of laundry detergent or washing powder can be achieved, and favorable control of a fragrance increasing timing can be achieved to achieve a better fragrance increasing effect.

The invention provides a cigarette essence base which is prepared from the following substances in parts by weight: 3-5 parts of yellow rice wine Maillard reactant, 0.5-0.6 part of benzaldehyde, 0.06-0.1 part of 6-methyl-5-heptene-2-ketone, 0.6-0.7 part of hexanoic acid, 0.8-1.2 parts of glycerol, 10-13 parts of benzyl alcohol, 0.40-0.42 parts of 2-acetyl pyrrole, 0.13-0.17 part of red thyme oil,0.8-0.9 parts of maltol, 2.1-2.3 parts of D, L-menthol, 0.04-0.07 part of geranyl acetone, 0.3-0.4 part of linalyl acetate, 0.6-1.2 parts of beta-dihydrodamascenone, 0.8-1.2 parts of ethyl vanillin and 76-78 parts of propylene glycol in total 100 parts. The cigarette essence base prepared by the method is applied to cigarette charging, takes brewing fragrance, baking fragrance and sweet fragranceas main fragrances, and can achieve the effects of improving the fragrance texture and richness of cigarettes and improving the smoke state.

The invention relates to a flavor enhancement microbial fertilizer for strawberries and the application of the flavor enhancement microbial fertilizer. In order to solve the problem that the existingfeature flavor is low, the invention provides the flavor enhancement microbial fertilizer for strawberries and application of the flavor enhancement microbial fertilizer. The flavor enhancement microbial fertilizer contains saccharomyces cerevisiae, and is mainly prepared from the following components in parts by weight: 2 to 10 of yeast paste, 3 to 10 of phosphate and 1 to 8 of bicarbonate. The application of the microbial fertilizer refers to that the fertilizer is applied to strawberry plants with strawberry fruits in a turning stage. According to the flavor enhancement microbial fertilizerfor the strawberries and the application of the flavor enhancement microbial fertilizer, by adoption of the synergistic effect of the saccharomyces cerevisiae, the bicarbonate and the phosphate, thecontent of total volatile matters and the contents of esters and furanone which are feature flavor matters in the strawberry fruits can be promoted, and the flavor enhancement effect is achieved.

The invention discloses processing equipment for tobacco filing materials. The novel processing equipment comprises a machine body, a first cavity and a second cavity, wherein the first cavity and thesecond cavity are formed in the machine body, a third cavity is formed in the bottom wall of the first cavity, a first sliding block capable of moving vertically is arranged inside the first cavity,first guiding and sliding rods which extend downwards are symmetrically and fixedly installed on the left and the right of the bottom wall of the first sliding block, and the extending ends of the bottoms of the first guiding and sliding rods penetrate through the bottom wall of the first cavity and extend into the third cavity. The equipment is simple in structure and convenient to operate; the same power source is adopted for driving shredding and turning of tobacco leaves; in addition, a fumet adding mechanism is arranged in the process of procedure switching, and improves the effect of aroma enhancement by the utilization the feature that atomized fumet is even in dispersion in a vacuum environment, in this way, the efficiency of shredding of the tobacco leaves is improved, the evenness of the fumet is also improved, and the practicability of the equipment is improved.

The invention discloses novel processing equipment for tobacco filling materials. The novel processing equipment comprises a machine body, a first cavity and a second cavity, wherein the first cavityand the second cavity are formed in the machine body, a third cavity is formed in the bottom wall of the first cavity, a first sliding block capable of moving vertically is arranged inside the first cavity, first guiding and sliding rods which extend downwards are symmetrically and fixedly installed on the left and the right of the bottom wall of the first sliding block, and the extending ends ofthe bottoms of the first guiding and sliding rods penetrate through the bottom wall of the first cavity and extend into the third cavity. The equipment is simple in structure and convenient to operate; the same power source is adopted for driving shredding and turning of tobacco leaves; in addition, a fumet adding mechanism is arranged in the process of procedure switching, and improves the effectof aroma enhancement by the utilization the feature that atomized fumet is even in dispersion in a vacuum environment, in this way, the efficiency of shredding of the tobacco leaves is improved, theevenness of the fumet is also improved, and the practicability of the equipment is improved.

The invention discloses seafood-flavored salt. The seafood-flavored salt consists of the following raw materials in parts by weight: 20-30 parts of blue crab meat powder, 300-400 parts of tilapia meat powder, 8-12 parts of entermorpha, 30-40 parts of squids, 100-200 parts of shrimp powder, 4000-5300 parts of table salt, 1-2 parts of disodium 5'-ribonucleotide, 10-20 parts of chicken meat powder, 0.16-0.2 part of ethyl maltol, 20-30 parts of rapeseed oil, 6-10 parts of lapis micae aureus, 1-2 parts of storax, 5-7 parts of distillers' grains, 0.4-1 part of rhizoma parganii, 30-35 parts of attapulgite, 6-7 parts of tea leaves, 8-9 parts of activated carbon, 200-240 parts of oyster powder, 1-2 parts of salicornia, 1-2 parts of abalone shells and 10-20 parts of silicon dioxide. According to the seafood-flavored salt disclosed by the invention, the method of eliminating fishy smell through multiple steps and enhancing fragrance in a composite manner is adopted, so that high-quality mellow seasoning without fishy smell is obtained, wherein the storax, the rhizoma parganii, the salicornia, the abalone shells and the like can further increase the nutrient value of finished products.

The invention provides a preparation method for an air freshener. The preparation method is characterized in that passion fruit processing byproduct seed shells are utilized, saccharose, fresh gingersand shaddock peel are added to perform aspergillus niger fermentation to generate flavoring substances to prepare aroma enhancement materials; and the aroma enhancement materials are added into essential oil to prepare the air fresher. The content of flavoring substances is increased through the fresh gingers and the shaddock peel, and the healthcare effect is improved, fermentation efficiency ofaspergillus niger is improved at the same time, influences of aspergillus niger fermentation agglomeration on fermentation efficiency are reduced, and stability of the flavoring substances is improved through saccharose. The air fresher prepared by the preparation method provided by the invention has the functions of refreshing people and regulating body metabolism, increases the utilization rateof raw materials, and has a very good development prospect.

The invention discloses an intelligent aroma water heater. The intelligent aroma water heater comprises a water heater body, a main controller arranged on the water heater body and a waterway pipeline connected with the water heater body, and is characterized in that the waterway pipeline is connected with an aroma device, the aroma device comprises a shell and perfumes placed in the shell, at least one aroma release hole used for communicating the shell with the waterway pipeline is formed in the shell, and an on-off valve connected with the main controller is arranged between the waterway pipeline and the aroma device. The aroma device is connected with the waterway pipeline, aroma is released into a hot water pipeline, the showering atmosphere is improved, and the atmosphere experience of users is greatly improved; and whether the perfumes enter the waterway pipeline or not can be controlled by controlling turning on off of the on-off valve, so that individual requirements are met.