65results about How to "High aroma intensity" patented technology

The present invention is directed to a food emulsion composition, in the form of a nanoemulsion, comprising a food safe nonionic surfactant, alcohol co-solvent and an essential oil. The food emulsion composition can be used for a wide variety of food and beverage compositions, including but not limited to, dressings, marinades, sauces, condiments, beverages and the like. The encapsulated nanoemulsion flavorant compositions are beneficial because they make flavorants appear comparable with other compositions with twice the amount of flavorants which are non-encapsulated in an nanoemulsion. In addition, the nanoemulsion compositions better stability and show less signs of oxidation over time at room temperature than non-encapsulated formulations. Less oxidation and better stability results in lesser appearance of rancid aromas and bitter flavors.

The invention relates to a method for preparing flavors and fragrances, in particular to a method for catalyzing and adjusting Maillard reaction to produce tobacco flavor by adopting natural organic acid or alkaloid. When the tobacco flavor is prepared by using the Maillard reaction, before the reaction is carried out, pH value of a reaction system is adjusted to be 2-11 by a natural plant extractive containing organic acid or alkaloid, and then the Maillard reaction is catalyzed. In the invention, the source of raw materials is wide, the obtained flavor has high fragrance intensity and rich quality of aroma, thereby the quality of tobacco is improved greatly.

The invention discloses a method for preparing meaty essence by fermentation, including the following steps: fresh meat is ground and then assistant material is added; after being settled, temperature preserving and boiling sterilization, inoculation mycotic spores are transferred in a fermentation device for fermentation; rich enzyme produced during the mycotic growth and metabolism is used for digesting the material by enzyme to produce special fermentation odor; then, strong brine is added to the obtained solid leavening to adjust the salt content and water content; haloduric yeast is transferred for a second fermentation to further decompose the material and to improve the odor characteristic; prolease is added for further digestion by the enzyme based on the second fermentation to prepare the zymolysis solution of the leavened meaty essence; then reducing sugar, amino acid and aneurine are added to conduct the maillard reaction to prepare leavened meaty essence.

The invention relates to a method for preparing black tea essence by taking black tea as raw material and simultaneously utilizing distillation extraction and biological enzyme zymohydrolysis. The invention also relates to the black tea essence prepared by the method. The essence has the characteristic of the special aroma of keemun black tea, and has obvious effect when being applied to cigarette or tobacco sheet and recombined tobacco leaf.

The invention discloses a tobacco perfume of ficus carica, which is prepared by microbes as well as a preparation method and application thereof, belonging to the field of flavor preparation by microbial fermentation. The tobacco perfume of ficus carica, which is sweet, faint scent, sour and balmy, is directionally produced by utilizing the mixed fermentation of a plurality of flavor producing funguses separated from naturally-aged tobacco leaves and concentrate juice of ficus carica. The invention has the advantages that: compared with the original physical method that clear paste is directlyextracted from the ficus carica, the perfume scent is richer, stronger and sweeter; the effect is better, and the side effects are reduced compared with the original ficus carica clear paste while the perfume of ficus carica is used for a flavoring experiment of tobacco leaves. The perfume of ficus carica can be used for preparing essences and directly used for tobacco charging.

The present invention relates to a flavoured milk essence. Said flavoured milk essence is made up by using butter as raw material and making it undergo two reaction processes of biological conversion and autothermic cracking. Said invention also provides the concrete operation steps of said two reaction processes.

Multiple delivery vapor dispensing mechanisms provide continuous fragrance release and supplemental on-demand fragrance releases with a portion of the on-demand fragrance releases being deposited to provide for a prolonged elevated fragrance intensity.

The invention belongs to a preparation method of an essence fragrance used in cigarettes. Specifically, according to the method provided by the invention, common rue herb is preserved, and an effective component of the common rue herb is extracted and used for preparing fragrance used in cigarettes. According to the invention, 80-200g of common rue herb, 40-60g of water, 10-30g of glucose, 3-8g of an additive, and 3-8g of salt are stirred, such that the components are dissolved and well mixed; the mixture is compacted in a sealed vessel; the vessel is sealed by using a sealing film, and preservation is carried out; the mixture is stood under normal temperature for 15-30 days; 1000g of an alcohol solution with a mass percentage content of 70-90% is added to the mixture; reflux extraction is carried out for 2h; the obtained material is filtered; and a filtrate is concentrated until a relative density is 1.02-1, such that the essence fragrance used in cigarettes is obtained. The invention is advantaged in simple process and low production cost. The prepared fragrance is advantaged in high fragrance intensity and rich fragrance quality. The fragrance provides good improvements to tobacco quality.

The invention relates to a flavor blending liquid and a preparation method thereof, belonging to the technical field of wine brewing. The invention solves the technical problem of providing a flavor blending liquid and a preparation method; and according to the invention, nutrient substances in the yellow water can be fully utilized. The preparation method of the flavor blending liquid provided by the invention comprises the following steps of: a, uniformly mixing the following components in parts by weight: 75-90 parts of yellow water and 10-25 parts of high-temperature yeast for making hard liquor to obtain a liquid-solid mixture; b, sealing and heating the liquid-solid mixture at 70-80 degrees centigrade for 3-5 hours in each day and lasting for 6-9 days; and c, after heating, filtering to obtain the flavor blending liquid.

The invention discloses a preparation method of a barley syrup Maillard reaction-type tobacco spice, wherein the preparation method includes the steps of: 1) diluting the barley syrup in water for later use; 2) performing ultrasonic pretreatment to the diluted barley syrup solution to obtain an ultrasonic treated liquid; 3) adding amino acid accounting for 1-8% of the mass of the ultrasonic treated liquid, mixing the liquid uniformly, regulating the pH value of the initial mixed liquid with an alkali liquid to 8-12, filling a reflux tube with the mixed liquid with temperature controlled to be 100-120 DEG C and performing a Maillard reaction under continuous stirring for 2-5 times, and finally filtering and pressure-reduced concentrating a reaction product to obtain the barley syrup Maillard reaction-type tobacco spice. The tobacco spice is prepared with the barley syrup as a raw material, so that the method is abundant in raw material source and is simple and convenient in operations. The tobacco spice can improve the fragrance of tobacco well and softens and fines tobacco smoke, covers up foreign odors, has a comfortable after taste, and has the effect of improving the quality of tobacco.

The invention relates to flavor celluloses and an injection molding method. The flavor celluloses comprise the following raw materials: 60-90 parts of celluloses, 20-30 parts of plasticizer, 0-3 parts of pigment powder and 0.01-0.1 part of flavoring agent, wherein the plasticizer added to the celluloses is conductive to the transfer of the flavoring agent in the celluloses, so that the durability of flavor can be remarkably enhanced without the addition of other compatilizers. The prepared flavor celluloses have high flavor strength and strong flavor durability; the problem of short time of duration of the flavor of conventional celluloses is solved; multicolor cellulose boards manufactured by the flavor celluloses have high elasticity, good air permeability, no electrostatic adherence, no toxicity, very good liquid permeability, good adsorptivity and wide application range, is anallergic after being in contact with skin for a long term, can be dry-cleaned or washed with water and can be manufactured into multiple products such as tool handles and hair pins. The injection molding method of the flavor celluloses is simple in process and low in production cost.

A cigarette added with advantame comprises a cigarette body and a filter tip connected on the cigarette body, and is characterized in that the advantame is added on a filter tip strand, filter tip connecting paper of the filter tip of the cigarette body or on finished cigarette, the chemical name of the advantame is N-(N-(3-(hydroxide radical-4-methoxyphenyl) propyl group-alpha-aspartyl)-L-phenylalanine 1-methyl ester. The advantame can be added in the three manners including spraying on the filter tip strand directly; directly coating on the filter tip connecting paper of the cigarette body; and simultaneously adding the filter tip strand of the finished cigarette and the filter tip connecting paper. The cigarette added with the advantame has the advantages that the cigarette added with the advantame is capable of improving sweet taste to suppress tastes like bitterness, spiciness, unsmoothness and the like, scent intensity such as faint scent and fruity scent is increased simultaneously, and technical support for improving smoking quality of the cigarette is provided. The cigarette is simple in adding processes, convenient to operate and wide in application range, and taste and comfortableness of the cigarette can be remarkably improved.

The invention discloses a purification method of green prickleyash volatile oil. The preparation method comprises the following steps: by taking raw material volatile oil subjected to subcritical extraction as a raw material, carrying out molecular distillation to obtain purified volatile oil, before the molecular distillation step, the method further comprises the step of uniformly mixing the rawmaterial volatile oil with 1, 3-propylene glycol under a heating condition to obtain a treated volatile oil feed liquid. The final yield of the method ranges from 3.6% to 4.4% and is obviously higherthan that of an existing purification method. Meanwhile, the content of linalool is correspondingly high, and a purification method exists.

The invention discloses a black tea type edible essence and a production technology thereof. The black tea type edible essence comprises 70-90% of concentrated black tea liquid and 10-30% of a black tea essence base. The black tea essence base contains leaf alcohol, alcohol, linalool, linalool oxide, menthol, cis-jasmonone, nerol, beta-ionone, oxoisophorone, terpilenol, geraniol and propylene glycol. Ingredients, the proportioning and the preparation process flow are optimized, and the concentrated and extracted black tea liquid is added, so that the fragrance of the black tea essence is moreattractive, the fragrance intensity is increased, and the realistic degree of the fragrance is improved.

The invention discloses a blood worm essence special for bait. The blood worm essence is characterized by comprising, by weight percentage, 90.81-95.06% of 1, 2-propylene glycol, 0.20-0.5% of dodecanoic acid, 0.05-0.2% of myristic acid, 0.3-0.8% of capric acid, 0.8-1.5% of benzpyrole, 0.2-0.6% of 2-undecanone, 0.4-0.6% of 2-octanone, 0.08-0.1% of ethyl caprylate, 0.08-0.12% of undecanal, and the like. The blood worm essence has the advantages the main blood worm fragrance is formed by the coordination of pyridine, benzpyrole, pyrrolidine and dimethyl sulfide, auxiliary raw materials such as (2-methyl-3-furyl) disulfide, 4-heptenal and 4-ethyl-2-methoxyphenol are added at the same time, and continuity of the blood worm fragrance is guaranteed while the blood worm fragrance is real and close to natural blood worm fragrance.

The invention provides a method for preparing spices by bolete fermentation fluid, which comprises the following steps: (1) preparing bolete hyphae, wherein bolete strain is inoculated on synthetic PDA medium for culture to obtain the bolete hyphae; (2) preparing fluid fermentation medium, wherein the medium is not only suitable for the growth of the bolete but also for volatilizing taste and flavor of essences; (3) preparing bolete fermentation fluid composition, wherein the bolete hyphae prepared in the step (1) is put in the fluid fermentation medium prepared in the step (2) for culture toobtain the bolete fermentation fluid composition; and (4) preparing spices, wherein proper amount of salt, monosodium glutamate and maltodextrin are added in and mixed evenly with the bolete fermentation fluid composition prepared in the step (3) and powdery fermentation spices is obtained after the spray drying of the mixture.