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 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 provides a lime essence for a cigarette tip as well as a preparation method and application of the lime essence. The preparation method comprises the following steps: mixing and stirringlimette oil, bergamot oil, litsea cubeba oil, grapefruit oil, sweet orange oil and 75% alcohol, and removing terpenoid, so as to obtain a terpene-removed essential oil component A; and sequentially adding black pepper oil, lavender oil, Davana oil, eucalyptus oil, fennel oil, geraniol oil, linalool, hexenyl acetate, geranyl acetate, octyl aldehyde, geranialdehyde, limonene and 2-pinene into 95% alcohol or caprylic capric triglyceride, adding the terpene-removed essential oil component A, and uniformly stirring, so as to obtain the lime essence. The lime essence can be added into glycerol triacetate, directly added into the tip in a tip formation process or added into the tip after being directly prepared into a cigarette lime drop pill together with a drop pill packaging material by virtue of a drop pill machine, so that the cigarette is endowed with a characteristic lime fragrance in the smoking process, the elegance of the cigarette fragrances are improved, and the cigarette fragrances are rich and comfortable.

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.

The invention provides a preparation method of nut essence. The preparation method comprises the following steps of: putting nuts into a superconducting electric heating automatic nut roasting machine for roasting, crushing the roasted nuts and mixing, adding mixed enzyme while crushing, adding a certain amount of propylene glycol into the mixture to work together with the enzyme, generating aroma by enzymolysis and purifying the aroma, obtaining enzymatic hydrolysate by filtering, analyzing the enzymatic hydrolysate, and then adding synthetic heterocyclic perfumes according to the constituents of the enzymatic hydrolysate to prepare the nut essence. According to the preparation method of nut essence, various nuts are adopted as raw materials, the nut essence is prepared by enzymolysis, reaction and blending processes, the complete process is simple, and good in continuity, and the industrialization is easy to achieve.

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 durable agilawood perfume, and relates to the technical field of perfume, and particularly relates to durable agilawood perfume. The durable agilawood perfume is prepared fromthe following raw materials in parts by weight: 7 to 15 parts of agilawood extracting solution, 5 to 13 parts of peppermint oil, 10 to 20 parts of ethyl alcohol, 30 to 50 parts of deionized water, 15to 23 parts of traditional Chinese medicinal material extracting solution, 6 to 10 parts of honey, 7 to 13 parts of rose essential oil and 6 to 12 parts of additive. According to the durable agilawoodperfume disclosed by the invention, the additive comprises a cosolvent, an aromatic agent and an antioxidant, the cosolvent is capable of effectively increasing the mixing efficiency of the raw materials and reducing the time consumed by stirring, the aromatic agent is capable of effectively enhancing the aroma intensity of the raw materials, the antioxidant is capable of effectively reducing theinfluence of external oxygen on the raw materials, and thus the long-term effect of the durable agilawood perfume during storage can be effectively prolonged; and musk is warm in nature and pungent in taste, and can enter spleen and liver channels, the musk is capable of regulating sleep, the sleep time can be shortened by using a small amount of the musk, the sleep time can be prolonged by usinga large amount of the musk, an inhibiting effect is obtained, and the musk is also capable of increasing blood pressure and exciting a heart.

The invention is applicable to the technical field of food, and provides high-aroma instant tea powder, a preparation method thereof and a beverage. The preparation method of the high-aroma instant tea powder comprises the following steps: carrying out steam distillation treatment on tea leaves and water to obtain an aroma distillate and tea leaf residues; adding ethanol into the aroma distillate,mixing, adding cyclodextrin, and sequentially carrying out aroma adsorption, cold separation crystallization and centrifugal treatment to obtain cyclodextrin wet powder; mixing the cyclodextrin wet powder with a wall material to obtain tea powder A; mixing the tea leaf residues with water, and carrying out heat preservation extraction and centrifugal treatment to obtain a centrifugate; carrying out vacuum concentration treatment on the centrifugate to obtain a concentrated solution; adding maltodextrin into the concentrated solution, carrying out homogeneous emulsification treatment, and carrying out spray drying treatment to obtain tea powder B; and mixing the tea powder A with the tea powder B to obtain the high-aroma instant tea powder. The high-aroma instant tea powder prepared by thepreparation method has high aroma intensity, natural and pure tea aroma, harmony and fullness, and a good aroma endowing effect.

The invention relates to the technical field of cellulose plates, and in particular to a fragrance cellulose and a method for preparing a multi-colour cellulose plate by applying the fragrance cellulose. The fragrance cellulose is composed of the following raw materials in the following parts by weight: 60-100 parts of cellulose, 20-50 parts of a plasticizer, 0-3 parts of pigment powder and 0.01-0.1 parts of a flavouring agent. According to the method disclosed by the invention, the plasticizer added in cellulose is conducive to migratinge the flavouring agent in cellulose, the persistence of fragrance can be remarkably enhanced without the need of adding other compatilizerscompatilizers, the prepared cellulose is high in fragrance intensity and strong in fragrance persistence, and the problem of short fragrance persistence time of the existing cellulose is solved; the prepared multi-colour cellulose plate is high in elasticity, good in air permeability, without free from electrostatic adsorption, non-toxic, non-allergic in case of being contacted with the skin for a long time, great in liquid transmission property, excellent in adsorbability, capable of being dry-cleaned or water-washed, capable of being applied to preparinge various products such as tool handles, hairpins and the like, and wide in application range; and the method for preparing the multi-colour cellulose plate disclosed by the invention is simple in process and low in production cost.

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 walnut-flavored essence and a preparation method thereof. The preparation method comprises the following steps: taking soyabean protein, performing enzymolysis by adding water and protease, then centrifugally collecting supernatant to obtain a proteolysis solution, performing a thermal reaction by adding amino acid, less walnut oil, a solvent and the like, then adding monostearin and xanthan gum, and shearing and homogenizing to obtain the walnut-flavored essence. The walnut-flavored essence is prepared by using the soybean protein as a raw material by combining biological enzymolysis and thermal reaction is excellent in fragrance, taste and high-temperature resistance; the defects of poor fragrance and no heat resistance of a synthetic perfume are overcome.

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 relates to a milk-flavored base material, in particular to a milk-flavored base material with a light cheese flavor and preparation and use methods thereof. The milk-flavored base material mainly comprises 100-200 parts of salt-free butter, 40-98 parts of skimmed milk powder, 14-56 parts of lipase ME, 0.2-0.9 part of protease AX, 0.5-2.0 parts of ethyl maltol and 0.5-2.0 parts of vanillin. According to the milk-flavored base material, the natural milk-flavored base material is prepared through an enzymatic method so that the light cheese flavor target product with high fragranceintensity, pure and real fragrance, soft and harmonious fragrance can be obtained, the product obtained through the two-step enzymatic method specifically has the characteristics of tenderness, smoothness, fineness, richness, purity and improvement of fragrance, the requirement of people on increasing the taste of the natural flavor of the food is met, and meanwhile, the pursuit of green nutritional and healthy food is also met. Therefore, the light cheese flavored natural milk-flavored base material with a large application range is obtained, is used in baked foods, cold drinks and other foods to enhance the light cheese flavor in the foods, and a stable basis is provided for the development of the technology.

The invention relates to a compound with scorch cream flavor as well as a preparation method and an edible essence. The compound with scorch cream flavor has a structural formula shown in the specification, the aromatic furfuryl ester compound has fragrance different from that of a traditional aliphatic furfuryl ester compound, has special caramel and milk fragrance caramel cream flavor body fragrance, has fragrance intensity slightly higher than that of furfuryl thioacetate, has fragrance complexity close to that of furfuryl mercaptan, and can be used for flavoring foods.

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 relates to the technical field of essence, and particularly discloses a flower fragrance fixative and a preparation method thereof. The flower fragrance fixative comprises methyl dihydrojasmonate, a fragrance fixing component, 4-tert-butylcyclohexyl acetate and a fragrance enhancing component, wherein the fragrance fixing component at least comprises AMbrocenide. The preparation method comprises the following steps: 1) weighing methyl dihydrojasmonate, a fragrance fixing component, 4-tert-butylcyclohexyl acetate and a fragrance enhancing component according to the formula, adding the components into a container, and dissolving; 2) carrying out reflux stirring; 3) standing and aging; 4) inspecting; and (5) filtering and discharging. According to the invention, all effective components in the formula can be coordinated after AMbrocenide and 4-tert-butylcyclohexyl acetate are compounded according to a specific proportion, so that the fragrance intensity of essence can be greatly improved, the floral fixative has a good fragrance enhancing effect, the volatilization rate of the essence can be slowed down, the fragrance of the essence is released more slowly, the fragrance retention time is longer, and the characteristic of enhancing the fragrance retention effect of the essence is achieved.

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.

The invention discloses a chestnut paste essence and a preparation method thereof. The chestnut paste essence contains a heat-reactive chestnut paste and a chestnut fragrant base; the heat-reactive chestnut paste is composed of a chestnut heat reactant, chestnut powder, sucrose, salt, monosodium glutamate, salad oil, corn starch, xanthan gum and potassium sorbate; and the chestnut heat reactant consists of proline, arginine, serine, aspartic acid, monosodium glutamate, furanone, sugar source, VB1 and water. In the invention, the reducing sugar and the amino acid are used as the raw materials for a thermal reaction, and the thermal reaction conditions are optimized by using a reasonable ratio to prepare the chestnut heat reactant. Combining the raw chestnut powder as the base flavor, food additives such as a thickener, an emulsifier and a flavor enhancer are added, the final flavor is natural, rich in mouthfeel and stable in flavor, which improves the consumer's preference, and the method can be applied to the food fields such as baking and leisure puffing.

The invention relates to a scented cellulose and a method for preparing multi-colored cellulose plates using the scented cellulose. The scented cellulose is composed of the following raw materials: 60-100 parts of cellulose, 20-50 parts of plasticizer, 0-3 parts of pigment powder, Fragrance agent 0.01~0.1 part, the plasticizer that the present invention adds in cellulose helps flavor agent migrate in cellulose, does not need to add other compatibilizer and can significantly strengthen the persistence of fragrance, the fiber that makes The plain fragrance has high strength and strong fragrance persistence, which solves the problem of short duration of the existing cellulose fragrance. The multi-color cellulose sheet has high elasticity, good air permeability, no electrostatic adsorption, non-toxic, long-term and It is not allergic to skin contact, has good liquid penetration and excellent adsorption, can be dry-cleaned or washed, and can be used to make tool handles, hair clips and other products, with a wide range of applications. The multi-color cellulose prepared by the present invention The plate method has simple process and low production cost.