322results about How to "Improve aftertaste" patented technology

The invention discloses a fruit and vegetable jam and a preparation method thereof. The fruit and vegetable jam is characterized by being prepared from the following components: 50-99.8% of fruit and vegetable concentrated pulps, 0.01-0.5% of Sodium D-isoascorbate or vitamin C, 0.01-0.5% of citric acid and 0-49.8% of syrup or substitute sugar. The preparation method comprises the following steps:pulping or juicing fruits and vegetables, and then concentrating the pulped or juiced fruits and vegetables 0-10 times; evenly stirring the components in proportion, and sterilizing the components atthe temperature of 75-132 DEG C for 2 seconds-50 minutes; and cooling the sterilized fruit and vegetable pulp to 20-45 DEG C, inoculating lactic acid bacteria into the sterilized and cooled fruit andvegetable pulp at a ratio of 103-109 cfu/mL, and fermenting the pulp at the temperature of 25-45 DEG C for 6-96 hours until the pH value is 2.5-5.0. The method has the following characteristics: (1) obtaining natural tender tart flavor is obtained, the astringent flavor of the fruits and the wild artemisia flavor of the vegetables are effectively removed; (2) by means of lactic acid bacteria fermentation, the content of amino acid in the fruits and vegetables can be improved by more than 20%, the contents of substances with special flavor are improved by more than 30%, and the flavor and taste of products are effectively improved; (3) nutrient components in the fruits and vegetables, such as vitamins, dietary fibers and the like, in the fruits and vegetables are fully maintained; and (4) the quality guarantee period of food is prolonged, and corruption is avoided.

The invention relates to a fermented tea. Accounting by the dry weight of the tea, the content of the tea polyphenol of the tea is less than 19 percent, and the total content of the catechin ECG and EGCG is less than 5 percent, and the content of the abrownins is relatively low. The manufacturing method of the fermented tea can be used for producing tea drink or mixed tea.

The invention discloses a method for processing jasmine black tea. The jasmine black tea is obtained by the steps of: sun-drying fresh leaves of tea, withering, shaking green, twisting, fermenting, scenting and baking. The jasmine black tea prepared by the method retains the sweetness and mellowness of black tea and also has the faint scent of jasmine; and the product has an elegant appearance, excellent taste and aroma, strong and natural aroma, and mellow, sweet and refreshing taste, and leaves the aroma on teeth and cheeks and has fragrant aftertaste after being drunk, and the soup color is bright.

The invention belongs to the technical field of tobacco flavors, and particularly relates to tobacco extract, and an extraction method and application thereof. The tobacco extract is obtained from tobacco stalk bast by extracting. By the method, agricultural tobacco waste is changed into wealth, so that resources are fully utilized. Feasibility and controllability of industrial production are fully considered in the design of preparation technique roadmaps, the obtained extract is purely natural tobacco homologous perfume and has great market potential. The tobacco extract is convenient in application and convenient to obtain by existing cigarette processing technology, and smoking quality of cigarettes can be improved distinctly.

The invention discloses a natural fruit and vegetable enzyme product, and belongs to the technical field of fermentation. The natural fruit and vegetable enzyme product is prepared through a method comprising the steps that a lactobacillus agent with the mass being 0.2-1% that of fruit and vegetable raw materials and sugar with the mass being 0.3-1% that of fruit and vegetable raw materials are added into fruit and vegetable raw material pulp for fermentation for 6-10 h at the temperature of 20-25 DEG C, when the pH value is 4.7-5.3, lactobacillus plantarum CGMCC NO.11763 with the mass being 0.3-1% that of the fruit and vegetable raw materials and sugar with the mass being 0.1-0.5% that of the fruit and vegetable raw materials are added for fermentation for 20-40 h at the temperature of 25-30 DEG C, fermentation is finished when the pH value is 3.4-4.0, and sterilization or packaging storage and marketing are performed after filling is performed. The obtained natural fruit and vegetable enzyme product is sour, sweet, pure, good in taste and nutrition and high in functionality. The preparation method of the fruits and vegetables fermented through lactobacillus has the advantages that the fermentation method is adopted for processing, vitamins, dietary fiber and other nutritional ingredients in the fruit and vegetable raw materials are completely reserved, the sterilization strength is lowered, the food shelf life is prolonged, and rotting is avoided.

The invention discloses a multi-grain fen-flavor liquor and a preparation method thereof and belongs to the technical field of wine brewing. The problem that fen-flavor Xiaoqu wine is not enough in flavor and mellowest taste in the prior art is solved. The multi-grain fen-flavor liquor consists of the following components in parts by weight: 65-75 percent of tartary buckwheat, 1-10 percent of rice, 2-12 percent of sticky rice, 3-13 percent of sorghum, 1-10 percent of corn, 1-8 percent of pea and 1-7 percent of lima bean. The invention also provides a method for preparing the multi-grain fen-flavor liquor. The liquor is brewed by seven grains, so that the liquor is high in content of ethyl acetate and ethyl lactate, extremely low in fusel oil content, strong in fen-flavor and excellent in mellowest taste.

The invention discloses an upper cured tobacco baking method belonging to the field of cured tobacco baking concocting technology. The feed preparation procedure selects the upper tobacco in delay harvest or half plant harvest mode which harvests leaf and main trunk one time. Rod hanging procedure bakes the half plant of upper cured tobacco stem and leaf together without separating the same. Baking procedure employs three-section baking method, wherein all sections of the baking time are prolonged for more than 3 hours, and the early temperature of bake-yellowing is reduced for 1 to 2 DEG C. After-baking procedure picks the leaf off from the trunk when the leaf becomes a little soft and the main trunk becomes hard and brittle after being taken off from bed. The invention can, in average, enhance orange smoke rate of the upper tobacco for 5.0 % and first-rate tobacco rate for about 4.0 %, price of original tobacco for 1 Yuan per kilogram.

The invention discloses a method for preparing tobacco spice by mixing and extracting red dates and sea backthern, and belongs to the technical field of tobacco spice preparation in the cigarette industry. The method comprises: firstly, drying dried red date fruit and dried sea backthern fruit according to the proportion of 1-2:1-2 in an oven at a constant temperature (50 DEG C) for 2 hours (the moisture content is controlled to be approximately 5 percent), and crushing mixed materials through a 20 to 80 mesh sieve; secondly, taking 2 to 4 times of purified water as a solvent to soak the mixed materials over night, and performing extraction and reflux for 2 to 4 times and 4 to 8 hours each time, wherein the extraction temperature is between 80 and 100 DEG C; thirdly, adding filtrate into 1 to 3 times of 50 to 95 percent edible alcohol for low-temperature precipitation and filtration; and fourthly, concentrating the filtrate until the Baume degree is between 18 and 20, and obtaining the tobacco spice. Mixed extract of the method maintains the prior characteristics of respective extract, simultaneously generates novel fragrant substances, makes up for the defects of each other and sets off the advantages of each other. The method has the advantages of simple technology, small investment of production equipment, low operating cost and high separation and concentration efficiency.

The invention relates to a method for fermenting tobacco leaves by Pu'er tea. Firstly, Pu'er tea zymotic fluid is prepared: Yunnan big leaf green tea is made into the Pu'er tea by the traditional process, the Pu'er tea is filtered after being immersed for 3-4h by hot water according to 5:10-15 weight ratio so as to obtain the Pu'er tea zymotic fluid. The Pu'er tea zymotic fluid is uniformly sprayed on tobacco leaves according to the proportion of 100 portions of redried tobacco leaves or fresh tobacco leaves and 10-20 portions of Pu'er tea zymotic fluid, and then the tobacco leaves are dried by hot air until the water content is about 12 percent. The invention is used for fermenting the tobacco leaves by using the Pu'er tea zymotic fluid as the ferment liquid so as to enable the irritation of the tobacco leaves to be reduced and the savor to be improved; in addition, the invention leads a nicotinamide component in the fermented tobacco leaves to be greatly lowered and changed, increases the effective odorous component and the tobacco pure taste, reduces the tar content, and improves the tobacco leaf grade.

The invention discloses a tobacco humectant achieving gradient distribution of molecular weights. Raw materials of the tobacco humectant are distributed in a gradient mode according to the magnitudes of the molecular weights, and the tobacco humectant is composed of, by weight, 10%-40% of micromolecule humectants, 0.01%-2% of medium-molecular-weight humectants, 0.001%-0.05% of high-molecular-weight humectants and 57.95%-89.98% of water. According to the sequence from high molecular weights to low molecular weights, the raw materials of the tobacco humectant are sequentially dissolved in the water so as to form a homogeneous phase solution, and the tobacco humectant is obtained. The tobacco humectant is added to cigarette feeding liquid or expanded cut tobacco feeding liquid or cut stem feeding liquid or papermaking-method slice coating liquid according to the ratio of 1%-50%, the tobacco humectant is applied to cigarettes in a fed mode, and functions of the tobacco humectant are given into play.

The present invention discloses biological process of converting sugar-containing solution into perfume for cigarette. Saccharomyces cerevisiae is utilized in converting sugar into flavor enhancing perfume for cigarette. The present invention provides one way for applying sugar in cigarette making to raise the quality of cigarette product and promote the development of cigarette perfume industry.

The invention belongs to the technical field of cigarette production, and particularly relates to a method for producing novel blended type cigarettes with flue-cured tobacco styles. The method comprises extracting Hubei Enshi burley tobacco and American burley tobacco with ethyl alcohol in a concentration of 30%; subjecting the extracted tobacco to high-temperature processing in a baking oven, and performing charging for spare; meanwhile, performing charging and perfuming on functional module cut tobaccos according to requirements of blended type cigarette styles; adding an appropriate number of the functional module cut tobaccos, tobacco flake cut tobaccos expanded cut stems and expanded cut tobaccos with cut flue-cured tobaccos serving as basic cut tobaccos, performing evaluation, analysis and screening repeatedly and determining a cigarette blending formula finally. The novel blended type cigarettes produced by the method have the advantages of being delicate in fume, rich and harmonious in fragrance, heavy and soft in fume, comfortable in flavor, and clear and sweet in aftertaste; the style of the novel blended type cigarettes is similar to the style of Chinese flue-cured tobacco type cigarettes, besides, the cigarettes have characteristics of international blended type cigarettes, and requirements of different consumers can be met.

The invention relates to the field of paper-making reconstituted tobaccos, in particular to a method for improving paper-making reconstituted tobacco product performance through filling of a novel filler of kieselguhr. The method for improving the paper-making reconstituted tobacco product performance includes the following steps that tobacco sheet raw materials are mixed, and water is added for extraction; after extraction, the materials are extruded by a machine to perform solid-liquid separation, a tobacco sheet base is obtained from the solid-phase materials through the processes of beating and paper manufacturing with pulp, and the aqueous-phase materials are concentrated to be made into coating liquid; the kieselguhr is filled into the coating liquid, and the amount of the filled kieselguhr occupies 5% to 15% of the mass of the coating liquid; the tobacco sheet base is coated with the coating liquid, and tobacco finished products are obtained through drying and slitting of the tobacco sheet base. Compared with a traditional reconstituted tobacco with calcium carbonate, tobacco sheets manufactured by the method for improving the paper-making reconstituted tobacco product performance are effectively improved in various performance, and certain improvement on aroma and remaining tastes of the products is achieved.

The invention belongs to the field of natural plant extraction and application, and particularly relates to a chive seed extract, a preparation method and application thereof to cigarette production. The extract is produced by the following method: chive seeds, as the raw material, are weeded, dried and shattered; with ethanol as the extractant or the entrainer, the raw material is processed through heating circumfluence or carbon dioxide supercritical extraction to get an ethanol extracting solution; the ethanol extracting solution is concentrated to get the chive seed extract. Added to cigarettes, the chive seed extract of the invention can significantly improve the sensory quality of the cigarettes and, in addition, has some potential effect on reducing the cigarette harm and enriching the cigarette function.

The invention discloses a jujube flavor base, and a preparation method and application thereof. The preparation method for the flavor base comprises the following steps of: 1) performing pre-treatment on jujubes to obtain jujube particles; 2) adding ethanol and performing ultrasonic treatment to obtain jujube extract liquid; 3) performing rotary evaporation and concentration to obtain jujube extract; and 4) performing molecular distillation, separation and purification to obtain a light-component substance, an intermediate-component substance and a heavy-component substance, and performing extraction, overnight standing, filtration and filtrate concentration on the intermediate-component substance to obtain the jujube flavor base. The jujube flavor base of the invention can be used for preparing natural perfume materials for cigarettes and foods, also can be directly used as the natural perfume material, is prepared from the jujubes serving as the raw material, not only has the advantages of transparency, colorlessness, high liquidity and sweet perfume, also has the nutritional and healthcare effects of the jujubes, can be added into the cigarettes to effectively reduce miscellaneous odors in tobacco leaves, improve suction flavor and remaining taste, improve the natural fragrance of the tobacco leaves, comfort throats and treat pharyngitis, and also can be added into the foods to achieve the effects of increasing the flavor and making pure the flavor.

The invention relates to an ammonium salt-containing tobacco leaf reproduced by means of rolling. The tobacco leaf comprises the following components in parts by weight: 0.4-0.8 part of ammonium salt, 0.2-0.4 part of amino acid, 100 parts of dry material and 66-67 parts of wet material. Compared with the tobacco leaf reproduced by means of rolling, the ammonium salt and the amino acid are added into ammonium salt-containing tobacco leaf reproduced by means of rolling, thereby being capable of reducing the impure gas and the piquancy of the reproduced tobacco leaf, so that the ammonium salt-containing tobacco leaf has abundant fragrance; improves the remaining smell; leads the tobacco leaf with heavy impure gas, dirty oral cavity and piquancy feel to have natural tobacco fragrance; has unconspicuous impure gas and piquancy fell; leads the tobacco gas to have sweet and wet feel; can clean the oral cavity; and is smooth to a throat. The reproduced tobacco leaf not only improves the quality of sense organ, but also reduces the content of objectionable constituents such as phenol, CO and the like, and the content of tar, CO and the like in smoke indexes.

The invention discloses a fragrant microcapsule for composite cigarettes.A nucleus of the microcapsule is prepared from novel methyl hesperidin dihydro chalcone, rhodinol and rhodinol-beta-D-glucopyranoside.A shell of the microcapsule is prepared from chitosan.The invention further discloses a preparation method of the fragrant microcapsule for composite cigarettes and application for increasing fragrance of cigarettes.The fragrant microcapsule for composite cigarettes can keep cigarette fragrance stability, durability and uniformity consistency of fragrance release along with time.

The invention relates to functional low-gram-weight cigarette paper, wherein the body phase thereof contains cut tobacco fibres or a first tobacco powder, a second tobacco powder is attached to the outer surface of at least one side of the body phase, and the first tobacco powder is the same as or different from the second tobacco powder. The invention further relates to a preparation method of the functional low-gram-weight cigarette paper. The preparation method comprises the following steps: (1) preparing paper pulp; (2) preparing special suspension stabilizing fluid for cigarette paper coating; and (3) making paper by a paper machine. The functional low-gram-weight cigarette paper disclosed by the invention is uniform in colouring and capable of improving the non-transparency of the cigarette paper; moreover, the functional low-gram-weight cigarette paper is good in stiffness and beneficial to roll; meanwhile, the functional low-gram-weight cigarette paper is good in ash wrapping force and capable of improving the smoking feeling of cigarettes. The functional low-gram-weight cigarette paper disclosed by the invention is also capable of effectively improving the sensory quality of the rolled cigarette produced during a smoking process and reducing harmful ingredients in the smoke of the cigarettes. Therefore, the functional low-gram-weight cigarette paper disclosed by the invention has a wide application prospect.

The invention relates to a process of producing fermented milk or milk powder, including removing ions from milk, and reducing the dissolved oxygen concentration in the milk, followed by subjecting the milk to a heat treatment, as well as concentrated milk and milk powder with good flavor and an effect of improving physico-chemical properties as a raw food material, which have never been found in conventional concentrated milk and milk powder.

The invention discloses cigarette paper and its manufacturing method. The cigarette paper is used working of paper as carrier, plant alcohol extract cream body with 1.2000+/-0.0050 relative density as additive. The quality of the working of paper is used as criterion. Thus the mass percent of the additive is 0.01%-0.05%. the relative density of additive cream body is 1.2000+/-0.0050. The plant is one of aromatic tobacco, burley tobacco, Maryland, drying tobacco, Pu'er tea, golden buckwheat rhizome, pseudo-ginseng, or Broadleaf Herb leaf, or their mixture. The invention can obviously improve cigarette sucking aftertaste, reduce sting, and coordinate cigarette smoke.

The invention relates to a method which adopts lignin-degradation complex enzyme to treat a peduncle shred of tobacco so as to reduce the content of lignin in the peduncle shred of the tobacco. The method comprises the steps of heating and sterilizing the peduncle shred of the tobacco in a microwave oven, degrading the lignin by using the complex enzyme, heating to denature the complex enzyme, equalization treatment and the like. The method disclosed by the invention uses the complex enzyme to treat the peduncle shred of the tobacco so as to reduce the content of the lignin in the peduncle shred of the tobacco, and the tobacco products produced by using the peduncle shred of the tobacco with low content of lignin are obviously improved on the aspects of foreign flavor, smoke strength, irritancy and aftertaste.

The invention discloses a method for improving the quality of tobacco stalks by using grape wine. The method comprises the following steps of: uniformly stirring the grape wine, propylene glycol or glycerol, white spirit and purified water and soaking the tobacco stalks with the mixed solution for 12-24 hours; placing the tobacco stalks into a storage cabinet for 1-24 hours; and turning into nextstep of work procedure of processing the tobacco stalks. Proved by multiple tests, the stalks are soaked with the grape wine so as to effectively make up the defect of aroma of cut stalks, reduce thestimulation, improve the remaining taste and remarkably improve the soaking taste quality of the tobacco stalks. The method has the advantages of simpleness and convenience in operation, low cost andfavorable application prospect.