294results about How to "Improve aroma quality" patented technology

The invention discloses an essence for a cigarette blasting bead and application thereof. The essence comprises the following components: 2,3-dimethylpyrazine, clove bud oil, lactic acid, ethyl maltol, ethyl cyclopentene alcohol ketone, vanillin, 2,6-syringol and medium chain triglyceride (MCT). The essence 15-20 mu l is wrapped in a capsule in the manner of injection perfuming and then is put into a middle part of a filter tip of a cigarette. The essence for the cigarette blasting bead has bake, coke and sweet flavor fully coordinated with the cigarette smoke flavor feature and is accompanied with slight flowery flavor. The essence applied to the cigarette blasting bead can obviously increase the smoke flavor quality, reinforce the satiated feel and richness of the smoke and reduce the sensory stimuli of the smoke.

The invention provides a method for enhancing aroma of mango pulp. The method comprises the following steps of: ripening and then washing mangoes, grinding the mangoes and then separating the pulp, peels and kernels, adding 0-0.010% of pectinase, 0-0.20% of cellulose, 0-0.03% of xylanase and 0-1.4U / g of beta-glucosidase to the single or composite pulp and peel pulp according to mass, controlling the pH value to be 4.00-5.50 and the temperature to be 40-55 DEG C, carrying out enzymolysis for 30-180min and processing the obtained enzymatic hydrolysate with vacuum flash evaporation and aroma enhancement equipment to prepare natural mango aroma recovery liquid. The natural mango aroma recovery liquid is added according to the sugar degree requirement and is mixed with the concentrated pulp with aroma removed and the high-quality natural aroma enhanced mango concentrated pulp can be obtained after sterilization and filling. The natural mango aroma recovery liquid can be also used for naturally enhancing aroma of the primary mango pulp. The natural mango aroma recovery liquid obtained by the method retains the headspace volatiles of the mangoes, has pure and gentle aroma, is rich in the original flavors of the mangoes and obviously improves the aroma quality of the mango pulp.

The invention relates to a cool, fragrant and sweet additive for cigarettes and a preparation method and application of the cool, fragrant and sweet additive, and belongs to the field of cigarettes and tobacco. 20%-35% of menthyl acetate, 20%-50% of beta-cyclodextrin or pregelatinized starch and 30%-45% of deionized water are mixed in percentages by mass, and are ground for 1-4 hours at the room temperature to obtain paste, and the paste is placed in a light-shading and shade place in an exposed manner for 12-36 hours to obtain the additive. By the additive, the fragrance of the cigarettes canbe increased, the cigarettes are cool, fragrant and sweet obviously, and have abundant fragrance, irrigation is reduced, and smoking satisfaction and enjoyment of the cigarettes are improved.

The present invention discloses rhodiola extracting process, which includes distilling rhodiola root in mixed solvent of water and alcohol, filtering and concentrating to obtain coarse extract; and adding bioactive enzyme into the coarse extract for enzymolysis. The present invention also discloses the application of rhodiola extract in cigarette, and adding rhodiola extract into cigarette can improve the quality of cigarette greatly.

The present invention provides a method for stabilising the aroma of aroma-rich foodstuffs and their products by reducing the amount of phenols derived from decomposition of polyphenols contained therein. The invention also describes aroma-stabilized foodstuffs as well as their products having a desirable flavour.

The invention discloses a preparation method of natural spice 2-phenethyl alcohol, which is implemented by selecting Candida drusei, Saccharomyces cerevisiae, Kluyveromyces marxianus, inoculating cultivated seed liquid or active dried yeast powder into fermentation culture medium, taking L-PHE produced by fermentation method or enzyme method as substrate, performing liquid aerobic fermentation in a fermentation shake flask or a fermentation tank, adding solid phase absorption medium, L-PHE and glucose in the process of fermentation, obtaining the solid phase absorption medium in a filtration or centrifugation manner, then adopting an elution solvent to carry out elution on the absorption medium, further distilling the eluent to obtain the natural 2-phenethyl alcohol with purity of 97.5-99.5%. The invention combines the fermentation and absorption separation of 2-phenethyl alcohol, has low production cost and excellent aroma quality of the product.

The invention provides a composition and application of the composition in cigarettes and particularly provides a composition. The composition contains a main flavor enhancer, a coordination agent, a modifier and a fixative, wherein the main flavor enhancer is an extract of a preliminary tea product, the coordination agent is tomato ketone, linalool, geraniol, dihydrogen jasmone, geranyl acetate or any combination thereof, the modifier is caryophyllene oxide, nerolidol, beta-damascenone, megastigmatrienone, beta-ionone, dihydro kiwifruit lactone or any combination thereof, and the fixative is a ladanum extract, a Yunyan tobacco extract or a combination thereof. The composition has an elegant and natural aroma, is fresh and fragrant, has a sweet, fragrant and graceful smell and can be widely used in the fields of tobaccos, foods and daily chemicals and the like.

The invention relates to a camellia extract composition with spicy fragrance and application of the composition serving as a cigarette additive to cigarettes. The camellia extract composition is prepared from camellia extract and spice. After the camellia extract composition with the spicy fragrance is added into the cigarettes, fragrance of the cigarettes is harmonious, unique fragrance of the cigarettes is enhanced, the spicy fragrance is enhanced, cigarette flavor is enabled to be richer and more natural, richness, sense of thickness and mellowness of the cigarette fragrance are improved, smokers smoking the cigarettes can feel nature and relaxed, offensive odor and stimulation are reduced, and overall smoking quality is improved.

The invention discloses a filtering rod capable of reducing smoke temperature and a preparation method of the filtering rod. Smokers feel obvious hot burning feeling and spicy stimulating feeling when smoking the cigarettes. In order to solve the problem, the invention adopts the following technical scheme: the filtering rod comprises a bundle core rod (1) and externally wrapped molding paper (2). The right side of the molding paper (2) is coated with a microporous aluminum layer (4) through a glue layer (3). The microporous aluminum molding paper is formed by adhering the microporous aluminum onto the the molding paper in a vacuum aluminizing way. Then the molding paper coated with the microporous aluminum is used for coiling to form the filtering rod. The filtering rod containing the microporous aluminum is used, and when high-temperature smoke of smoked cigarettes enters the filtering rod from the tail end of the cigarette, the temperature of smoke entering the mouth can be reduced to 28-32 DEG C because of condensation of the microporous aluminum, thereby enabling harmful substances of the smoke to be easily adhered to the filtering rod and obviously reducing harmful substances of the smoke, so that the hot burning feeling and spicy stimulating feeling of the mouth can be obviously lightened after people smoke.

The invention relates to a kumquat essence, which comprises the following components: 0.1-100 parts of essence base, 0-99.9 parts of dissolvent, 0-20 parts of surfactant, 0-20 parts of cosurfactant and 0-99.9 parts of carrier. The essence base comprises the following components in parts by weight: 10-40 parts of green mandarin oil, 0.05-0.2 parts of capraldehyde, 0.1-0.5 parts of citronellal, 0.3-1 parts of citral, 10-35 parts of mandarin oil, 10-35 parts of tangerine oil, 0.1-1 parts of thymol and 0.1-4 parts of linalool. The formulation of the kumquat essence of the invention adopts essences with strong affinity and natural equivalent ingredients to kumquat juice as raw materials, and employs natural green mandarin oil as the main ingredient of the essence base, so that the drinks and other foods added with the kumquat essence have enhanced juice effect and have natural fragrance and taste.

The invention discloses essence for cigarette bead blasting and application thereof. The essence is composed of acetylpyrazine, cocoa tincture, lactic acid, 5-methyl furfural, methyl cyclopentenolone, maple extract, 4-vinyl guaiacol and medium chain triglyceride (MCT). 15-20 uL of the essence is wrapped in a capsule by means of injection flavoring, and then the capsule is placed in the middle of a filter tip of a cigarette. The essence has baked, burnt, sweet and spicy aroma quite coordinated with smoke aroma features of the cigarette, and can improve smoke aroma quality remarkably when being used in cigarette bead blasting, fullness sense of smoke can be improved, and sensory stimulation of the smoke can be reduced.

The invention provides a preparation method of a cigarette coffee extract. The preparation method comprises the following steps of adding coffee beans into a baking machine, baking for 10 to 15min at the temperature of 160 to 220 DEG C, crushing, adding ethanol with the concentration of 40% to 70%, soaking, carrying out ultrasonic extraction for 1 to 3 times, concentrating extracting liquid by vacuum at low temperature, further filtering by ceramic film equipment with hole diameter of 30 to 50nm, and concentrating, so as to obtain the cigarette coffee extract. The preparation method has the advantages that the coffee extract can be extracted and separated at low temperature; the original flavor of the extract is furthest maintained; the smoking evaluation effect of the coffee extract in cigarette is improved; compared with a common coffee extract, the coordination between the prepared extract and the cigarette flavor is good, rich fragrance is realized, the fragrance quality is high, the irritation is low, and the residual flavor is clean.

The invention discloses a method for growing grapes. The method includes steps of (1), selecting varieties, preparing seedling lands and sufficiently applying base fertilizers; (2), enabling grape parent branches to sprout in advance, to be more specific, growing the grape parent branches, and applying chemicals to the grape parent branches to release the grape parent branches from natural dormant periods in advance; (3), allowing three films to cover each greenhouse, to be more specific, building the greenhouses, allowing each outer film with the thickness of 0.05mm to cover the corresponding greenhouse, allowing each inner film with the thickness of 0.03mm to cover the inside of the corresponding outer film, and allowing each mulching film to cover bed surfaces on two sides of the corresponding plant in the corresponding greenhouse in the same period; (4), regulating the temperatures and the humidity; (5), preventing and treating diseases of the grapes; (6), managing and bagging flowers and fruits, and spraying calcium chloride solution on the surfaces of the fruits in 15-20 days before the fruits are ripe; (7), allowing the grapes to be ripe and harvesting the grapes. The mass-volume concentration of the calcium chloride solution is 5-8%. The method for growing the grapes has the advantages that the natural dormant periods of the grapes can be completed in advance, accordingly, the grape parent branches can sprout in advance, the grapes can be ripe in advance, and chilling injury in early springs can be prevented; the grapes are excellent in quality, good in taste, strong in aroma and high in calcium content, are large and can be safely eaten.

The invention discloses a maple flavor formula, which is mainly composed of ethyl maltol, methyl cyclopentenolone, ethyl butyrate, furanone, vanillin, a caramel reactant, maltol, 2,3,5-trimethyl pyrazine, isoamyl alcohol and guaiacol. The maple flavor prepared by the formula has obvious advantages that caramel reactant obtained from natural reaction is used as the key material, and a matching formula is employed for preparation of the maple flavor. As a food additive used in food, the maple flavor can endow a product with a maple aroma and taste with natural sense; at the same time, the added natural caramel reactant reduces stiff chemical smell of a single aroma material for the product and increases maple taste, so that the quality and quantity of aroma are higher than those of the similar domestic essence; and the heat resistance and stability of the product are also higher than those of the similar domestic product.

The invention relates to a chicken flavor, including the following ingredients according to weight percentage: 0.5-1.0 part of ethyl maltol, 0.05-0.1 part of 2-acetylpyrazine, 0.1-0.2 part of clove oil, 0.05-0.1 part of cassia oil, 0.3-0.4 part of ginger essential oil, 0.2-0.3 part of star anise oil, 0.05-0.2 part of 3-methylthio-propanal, 0.01-0.1 part of (E,E)-2,4-decadienal, 0.2-0.4 part of 4-methyl-4-furfurylthio-2-pentanone, 0.05-0.2 part of tetrahydrothiophen-3-one, 0.01-0.1 part of 2,5-dimethyl-2,5-dihydroxy-1,4-disulfocyclohexane, 0.1-0.3 part of bis(2-methyl-3-furyl)disulfide, 0.01-0.1 part of 2-furfuryl monosulfide, 0.01-0.05 part of 2-Methyl-3-tetrahydrofuranthiol solution and 96.45-98.36 parts of soy salad oil. The chicken flavor has nature stewing chicken fragrance and taste as well as good temperature tolerance.

The invention discloses steam distillation aromatic essential oil equipment. The equipment comprises a distillation kettle, a complex distillation column, a goose neck pipe, a cooler and an oil-water separator, wherein a double-layer hollow steam coil pipe is horizontally and fixedly arranged at the bottom in the kettle body of the distillation kettle; the inner pipe of the double-layer hollow steam coil pipe is connected with steam outlet pipes which are distributed annularly and are communicated with the inner pipe of the double-layer hollow steam coil pipe and penetrate through the outer pipe of the double-layer hollow steam coil pipe in a liquid sealing way; the included angle between the extension lines of the steam outlet pipes and the vertical axis in the kettle body of the distillation kettle is 30 to 40 degrees. The steam distillation aromatic essential oil equipment has the benefits that the outer pipe of the hollow steam coil pipe can be prevented from being overheated, and the aromatic petals in contact with the outer pipe are prevented from being burnt, so that the aroma quality of the aromatic essential oil is improved; the steam sprayed from the steam outlet pipes drives the aromatic petals and water to move in the spraying direction of the steam and to roll downward along the inner wall of the kettle body of the distillation kettle, so that the aromatic petals are steamed and cooked uniformly, the distillation time is shortened, and the oil yield is improved.

The invention discloses a preparation method of tobacco-derived basic smoke flavor raw material. The technical scheme of the invention is to carry out dry distillation and pyrolysis of tobacco raw materials in a closed system at 180-365° C.; and then extract aroma substances from the tobacco raw materials after dry distillation and pyrolysis. The extracted product and its further refined product are the tobacco-derived basic smoke flavor raw materials. This raw material is applied to new tobacco products, which not only has the natural aroma of tobacco, but also can significantly increase the aroma characteristics of new tobacco products, such as smoky aroma, burnt aroma, and roasted aroma, making it closer to traditional cigarettes. The raw material can also be applied to traditional cigarettes. The invention has the advantages of simple process, economical safety, obvious application effect and broad application prospect.

The invention discloses a fermentation and optimization method for tobacco flavors, which takes tobacco residual materials as raw materials, such as tobacco stems, tobacco dusts and secondary tobacco leaves, the tobacco residual materials are put into a fermentor, sugar and inorganic salt, tobacco flavor bottom materials, and water are added in to regulate pH value and a fermentation medium is obtained, and well-known preserving strain, micrococcus luteus ACCC11001, is selected as liquid fermentation strain and is fermented under certain fermentation conditions. The tobacco flavors after fermentation culture not only can maintain characteristic fragrance contained in original flavors, but also can ensure auxiliary fragrance obtained by fermentation to combine perfectly with the characteristic fragrance, and compared with the original flavors, the grade of the fragrance is improved obviously and the fragrance smells more elegant. The production process of the invention is simple, convenient and easy for extension, thus being provided with greater development and application value.

The invention relates to a bamboo juice essence, which has the characteristics of sweet, fragrant, lasting and stable smell, strong simulation property, good taste and the like by taking natural bamboo leaf oil and bamboo juice extracts as main raw materials and spice made from natural equal components (ethyl butyrate, trans-2-hexenal, leaf alcohol, linalool, hexyl hexanoate and the like) with strong affinity to bamboo juice as an auxiliary material. In addition, the bamboo juice essence can be also used as an additive in fermented milk, drink and other foods so that the final products of the fermented milk, the drinks and the other foods have intense fruit juice taste, the natural fragrance and the taste of the bamboo juice can be provided to the products, and the heat resistance and the fragrance quality of the products are higher than the level of the similar essence in China.

The invention relates to construction of saccharomyces cerevisiae engineering bacteria generating beta-phenethyl alcohol, a strain and application thereof, and belongs to the technical field of bioengineering and production of food spices. The prepared beta-phenethyl alcohol spice is a natural spice and can be used for preparing a plurality of food essences, and therefore, the beta-phenethyl alcohol can be widely applied to industries such as food, medicine and daily use chemicals. Engineering bacterial for coupling overexpression of an aminotransferase gene (ARO8) and decarboxylase gene (ARO10) in the anabolic way of beta-phenethyl are designed and constructed with saccharomycescerevisiae S288 as an original strain; gene copy and expression of the two key enzymes in the main synthetic way are enhanced; the bred engineering bacteria (transformants) are passaged a plurality of times and stable in inheritance; the metabolic flux and the yield of beta-phenethyl are obviously improved. With L-phenylalanine as a major raw material, the engineering bacteria are used for fermenting and converting the raw material into the beta-phenethyl alcohol spice which is single in configuration and chirality and high in fragrance quality, and therefore, a new idea and technical support are provided for preparation of the natural beta-phenethyl alcohol spice.

This invention discloses a method for synthesizing (S)-(-)-gamma-lactone. The method comprises: (1) using (R)-(+)-alpha-phenylethylamine as the chiral resolving agent, and reacting with racemic gamma-hydroxy acid to obtain a pair of diastereotopic salts; (2) separating by crystallization; (3) acidifying and cyclizing to obtain chiral (S)-(-)-gamma-lactone. (S)-(-)-gamma-lactone is (S)-(-)-gamma-decalactone, (S)-(-)-gamma-undercalactone or (S)-(-)-gamma-dodecalactone. (S)- (-)-gamma-lactone has special fragrance, and can be used to manufacture high-grade essence.

The invention discloses a special bio-organic fertilizer for economic crops, and in particular relates to an amino acid aroma-increasing fertilizer for tobacco, tea and vegetables. The invention adopts a technical proposal that 20 percent of microbial bacillus subtilis as an aroma-increasing microbial agent, 20 percent of bacillus natto, 20 percent of lactobacillus, 20 percent of yeast and 20 percent of aspergillus flavus are inoculated into a high-density fermentor system by single plant, propagated respectively and prepared into a solid or liquid aroma-increasing microbial agent, and then material additives with high the amino acid content are added to a bio-organic fertilizer and prepared into the amino acid aroma-increasing fertilizer. Due to a technique of adopting a unique high-density fermentation system for culture, the produced amino acid aroma-increasing fertilizer has the advantages of containing a great amount of amino acid and organic matters, greatly improving the aroma quality of tobacco, tea and vegetables, regulating the ecological balance of soil, inhibiting diseases and improving the quality of the economic crops.

The invention discloses a device and a method for preparing a tobacco source basic cigarette flavor material for novel tobacco products. The technical scheme includes: subjecting tobacco materials to Maillard reaction and caramelization at 60-180 DEG C, collecting products of Maillard reaction and caramelization, performing carbonization and pyrolysis at 180-365 DEG C, collecting carbonized products, and finally extracting the tobacco materials after carbonization and pyrolysis to obtain extracts. More than one or two of the three products can be combined to obtain the tobacco source basic cigarette flavor material for the novel tobacco products. The device and the method for preparing the tobacco source basic cigarette flavor material for the novel tobacco products have the advantages of simple process and equipment, evident utilization effects and high tobacco material utilization value and are efficient, economical and safe, thereby being extensive in application prospect.

The invention relates to a making method of an aroma type tea, belonging to the technical field of tea-leaf processing. The method comprises the following steps of: spraying 0.05 to 0.65 wt% of jasmonic acid derivative solutions on tea tree leaves, wherein the spraying amount is 40 to 60 L / mu; picking the tea leaves after 20 to 30 hours, and then processing the picked tea leaves according to the making process of a green tea, a black tea or an oolong tea so that the corresponding aroma type tea is obtained. In the making method of the aroma type tea, a jasmonic acid derivative as an external source is applied to process a tea tree, the cell receptors of the tea tree are stimulated to metabolize so that the aroma matter of the tea tree is induced to change, and then the tea tree is processed into the tea leaves in the traditional tea making technology so that the new aroma type tea with high aroma feeling and favorable aroma quality is processed. The invention has simple and easy operation, and can obviously enhance the aroma feeling quality of the tea leaves so that the aroma type tea has favorable aroma quality and durable aroma reservation.

The invention provides a preparation of polysaccharide and application of crude polysaccharide in enteromorpha prolifera to cigarettes. The preparation is characterized by comprising the following steps: acquiring enteromorpha prolifera, killing enzyme under high temperature, carrying out cleaning and impurity removal, carrying out drying and grinding, adding water for extraction, carrying out solid-liquid separation, carrying out concentration under reduced pressure, carrying out ethanol precipitation, and carrying out washing and drying, thus obtaining crude polysaccharide. The crude polysaccharide in enteromorpha prolifera is dissolved with water and is prepared into feed solutions of different concentrations, and the feed solutions are uniformly sprayed on cut tobaccos. The sensory evaluation results show that after the crude polysaccharide in the enteromorpha prolifera is added, the cigarette smoke is free from extraneous odour and has harmonious aroma, the miscellaneous gases and irritation are reduced, the remaining taste is free from residues, the feelings of sweet aftertaste and body fluid production are improved, and the whole smoking quality is improved. By adopting the crude polysaccharide, the original performances and processing technics of the cigarettes are not changed, the aroma quality of the cigarettes is improved, and the sensory comfort levels of the cigarettes are improved, so the crude polysaccharide further has actual production significance and value.

The invention discloses a formula of a plain yogurt essence, which mainly comprises ingredients of propanediol, lactic acid, butanedione, stabilizing agent, maltol, vanilline, acetyl methyl carbinol, ethyl lactate, ethyl laurate, and the like. The formula takes the yogurt zymotic fluid and the yogurt muscone that have a strong affinity to milk products and are natural ingredients as stabilizing agent. In the invention, the plain yogurt essence is used an additive, thus enhancing the fermentation of final products of acidified milk and acidified milk drinks and providing natural flavor. Heat resisting property and fragrance quality are higher than the other domestic essence products of the same kind.

The invention discloses a fermented honey and Clausena lansium liquor and a preparation method thereof. The preparation method of the fermented honey and Clausena lansium liquor includes subjecting seedless Clausena lansium to handpicking, washing and grinding, and adding maceration enzyme and clarification enzyme as well as the honey and yeast to low-temperature fermentation prior to ageing, clarification, non-biological stabilizing treatment, multi-stage blending and freezing and degerming aftertreatment so as to obtain the fermented honey and Clausena lansium liquor. The fermented honey and Clausena lansium liquor has the advantages of rich nutritional substances, high content of fruity substances and esters, high non-biological stability, unique taste and flavor, low methyl alcohol content and high food safety.

The invention belongs to the field of essences for tobaccos, and relates to a preparation method of a brittle capsule. The method comprises the following steps: (1) mixing essences and an ester solvent to obtain a core material; (2) mixing a sodium alginate solution with an insoluble divalent metal salt to obtain a wall material of which the kinetic viscosity is 200-2300 cps at 25 DEG C; (3) carrying out coextrusion on the core material and wall material by concentric nozzles to obtain a capsule blank, wherein the core material and wall material are not soluble; and (4) immersing the capsule blank in an acid solution to perform curing, and separating to obtain the primary processed capsule. The invention also relates to a brittle capsule and application thereof. When being applied to tobaccos, the brittle capsule can effectively control the release of volatile components in the essences and improve the problem of poor aroma retentivity. The green tea extract is made into the brittle capsule, thereby endowing the tobaccos with the green tea characteristics, and improving the fragrance quality.

The invention discloses a milk flavor formula. The milk flavor formula mainly comprises the components of propylene glycol, butyric acid, octanoic acid, capric acid, ethyl lactate, vanillin, maltol, delta-decalactone, delta-dodecalactone, gamma-dodecalactone, ethyl butyrate, butanedione, 2-heptanone, a milk-favor reactant and the like. Compared with other milk flavor, the milk flavor prepared by the milk flavor formula has a more natural taste and remarkably increased aroma and smell, enables the stability and the aroma quality to be higher than those of similar domestic flavor, is used as a food additive, is used for increasing taste of end products of foods and beverages, moreover, can bring more natural milk aroma and taste to a product, endows the product with natural taste, and can enable the heat resistance, the aroma quality and the stability of the product to be higher than those other similar domestic products at the same time.

The invention being suitable for the technical field of electronic cigarettes provides a nicotine salt formula and a preparation method of nicotine salt. The nicotine salt comprises the following components by weight: 2 to 5 parts of citric acid,0.5 to 1 part of acetic acid,20 to 25 parts of benzoic acid,0.5 to 1 part of acetic acid,20 to 25 parts of benzoic acid, 0.5 to 1 part of propionic acid,3 to 6 parts of lactic acid,3 to 5 parts of malic acid, 31 to 35 parts of propylene glycol, and 35 to 38 parts of nicotine. According to the embodiment of the invention, all the components are mixed to obtain the nicotine salt, and the nicotine salt adopts food-grade raw materials, so that moderate irritation is generated to the throat, the smoking taste and the mouth feel of the electronic cigarette are well improved, and an electronic cigarette user can obtain satisfaction of smoking a traditional cigarette; meanwhile, the perfect and excellent aroma quality is kept, the comfortable taste ofthe electronic cigarette can be improved, and the user experience effect of the electronic cigarette is good.