256results about How to "Improve taste quality" patented technology

The present invention provides a sweetener composition and methods for improving the taste of a sweetener composition. The sweetener composition includes a mixture of a high-intensity sweetener such as aspartame, encaspsulated aspartame, neotame, encapsulated neotame, cyclamate, sucralose, saccharin or Acesulfame-K, with polyols such as maltitol, sorbitol, mannitol, erythritol, xylitol, lactitol, or palatinit, wherein the high-intensity sweetener is present in the mixture in an amount from about 0.0001% to 15% by weight.

The invention discloses a preparation method and application of a tobacco endogenous spice of Boshan aromatic tobacco. According to the preparation method, the crushed Boshan aromatic tobacco is placed in an extra-high pressure extracting tank for extra-high pressure extraction and then is subjected to column separation by using macroporous resin, and finally, the tobacco endogenous spice of the Boshan aromatic tobacco is obtained. The spice is clear in appearance, and thus the spice is more suitable for being added in cigarettes to bring remarkable effect of improving the quality of cigarettes. The preparation method disclosed by the invention is simple and practical, convenient for operation and lower in cost; resin can be repeatedly used; the time is greatly saved; the value of the extracted effective aroma components is high; and tobacco raw materials are utilized more fully.

The invention relates to the field of smokeless tobaccos, and particularly relates to a mouth-holding type smokeless tobacco product and a preparing method thereof. The mouth-holding type smokeless tobacco product comprises, by weight, 5-25 parts of a tobacco material, 0.2-8 parts of a traditional Chinese medicine agent, 0.1-2 parts of a saline taste agent, 0-6 parts of a sweetening agent, 0.1-2.5 parts of a pH conditioning agent, 0.1-6 parts of a flavouring agent, 0.2-2.5 parts of a humectant, 0-1.2 parts of an antioxidant, 0.001-0.5 part of a corrosion remover, 0-4 parts of a polybutene and 5-25 parts of water. By means of the mouth-holding type smokeless tobacco product, sun-cured tobaccos produced in Guizhou serve as main tobacco raw materials, nicotine reducing and aroma enhancement are carried out on the tobaccos, and the traditional Chinese medicine agent is added, so that oral cavity and throat excitements caused by contents such as the nicotine are reduced, and the taste quality and the fragrance style are improved. In addition, the traditional Chinese medicine agent further has a certain antibacterial property, and the using safety performance of the product is improved.

A baked snack having a hollow stick shape obtained by baking a dough including an non-gelatinized flour and a gelatinized flour, wherein the dough does not substantially include active gluten. According to the present invention, a baked snack having a hollow stick shape that can be reliably shaped, easily melts in the mouth and is well-moistened with no powdery and dry texture is provided. In the baked snack of the present invention, a large amount of taste providing material can be blended in order to improve the taste thereof. The novel baked snack having the hollow stick shape suitable for the mass production and processing and having an even shape with reduced blistering can be provided without demanding any special device and complicated process.

The invention relates to the technical field of tobacco manufacturing, in particular to a composite cigarette filter tip capable of improving mouthfeel of a novel cigarette and an application thereof.The composite cigarette filter tip capable of improving mouthfeel of the novel cigarette is obtained by composition of at least one solid section and at least one cigarette tow section. One or multiple hole channels are arranged in the solid section. As for a novel cigarette product, a tobacco section does not burn and generates smoke by depending on heat sources and other effects. The heating temperature is far lower than the burning temperature of a conventional cigarette. Hole channels arranged in the solid section help minimize the obstruction and interception effects of the filter tip upon smoke, reduce the loss of smoke in the filter tip and improve smoke concentration. Additionally, the hole channels in the solid section are filled with fragrant particles or coated with fragrant layers. When a user smokes the novel cigarette, the cigarette filter tip draws close to the tobacco section so that temperature goes high. Therefore, fragrant components are released at high temperatureto increase aroma concentration and enrich smoke. As a result, the mouthfeel of the novel cigarette is effectively improved.

The present invention discloses an extraction method of the tobacco thin slice production of a paper process, which belongs to a thin slice production technology in the technical field of cigarettes. The following matters are also put into extraction liquid, and the weight percentage accounted by the extraction liquid is: 0.02 to 0.1 % of acid protease, 0.01 to 0.1% of cellulose, 0.01 to 0.1 % of pectase, and 0.1 to 1% of accelerant. The acid protease is made in liquid subsurface fermentation and rear processing, and meanwhile, self-made enzyme activity accelerant is used. The extraction method is used for the production of tobacco thin slices of the paper process. The eating flavor quality of the tobacco thin slices is improved; the miscellaneous QI is reduced; the thrill is reduced, and meanwhile, the sour flavor formed in a process of manufacture paper with pulp of part of thin slices; and the natural tobacco sweet feeling is obvious.

The invention discloses a method for making short tobacco stalks which are shorter than 20mm into expanded cut stalks and relates to a production method of tobacco industry. The method adopts a processing technology of flattening stalks after fully soaking, and then the stalks are cut into threads, and dry ice expanding is carried out. The temperature of the water for soaking is 45 plus or minus 5 DEG C, while the soaking time is 10-15 minutes; the optimal stalk flattening gap is 0.50mm plus or minus 0.02mm, and the optimal cutting width is 0.16mm plus or minus 0.02mm. According to the evaluation results of all aspects, short tobacco stalk that is shorter than 20mm can be made into expanded cut tobacco with preferable appearance and good smoking quality; and a great amount of the resource of the short stalks discarded can be effectively used by adopting the technique of the invention, the smoking quality of the cigarette products can be obviously improved when the technique is applied to the cigarette products, and the method changes waste into valuable.

The invention relates to the field of tobaccos, and particularly relates to a gastric mucosa protected mouth-holding type smokeless tobacco product and a preparing method thereof. The gastric mucosa protected mouth-holding type smokeless tobacco product comprises, by weight, 15-60 parts of a tobacco material, 0.1-10 parts of a gastric mucosa protected traditional Chinese medicine agent, 0.5-5 parts of a saline taste agent, 0-20 parts of a sweetening agent, 0.5-6 parts of an acidity regulator, 0.5-15 parts of a natural flavoring agent, 1-5 parts of a humectant, 1-10 parts of polybutene, 0.005-1 part of an antioxidant, 0.005-0.5 part of a corrosion remover and 40-60 parts of moisture. The mouth-holding type smokeless tobacco product is comfortable in taste and appropriate in strength; the problems of the discomfort stomach, gastric mucosal lesion and the like caused by intake of a large amount of nicotine in the smoking process of an existing mouth-holding type smokeless tobacco product are solved, and the effect of protecting the gastric mucosa is achieved.

A domestic soybean milk maker is composed of a cup body with turbolating ring on its inner surface and cover, a main body, a machine head on said cup body and with upper and lower covers, a motor in said machine head, an arbor extended in said cup body, an axle coupling for coupling motor shaft with arbor, breaking cutter installed to front end of arbor, and a control circuit board.

A domestic soybean milk maker is composed of a cup body with turbolating ring on its inner surface, a machine head on said cup body and with upper and lower covers, a motor in said machine head, an arbor extended in said cup body, breaking cutter installed to front end of arbor, and a control circuit board.

A method for producing a chewing gum with a controlled release of an antimicrobial agent, as well as the chewing gum so produced, is obtained by physically modifying the release properties of the antimicrobial agent by coating and drying. The antimicrobial agent is coated by encapsulation, partially coated by agglomeration, entrapped by absorption, or treated by multiple steps of encapsulation, agglomeration, and absorption. The coated antimicrobial agent is preferably then co-dried and particle sized to produce a release-modified antimicrobial agent for use in chewing gum. When incorporated into the chewing gum, these particles are adapted to produce a fast release or a delayed release when the gum is chewed. The preferred antimicrobial agent is chlorhexidine digluconate.

The invention relates to a preparation method of a tobacco-coated cigar wrapper which can reform the smoking flavor of cigar. The method comprises the following steps of: extracting tobacco raw materials (such as shreds or stems of burley tobacco, aromatic tobacco, sun-cured tobacco and flue-cured tobacco) alone or in combination; making a tobacco extract; adding combustion promoters and humectants to the tobacco extract; squeezing the tobacco raw materials and then blending and pulping with a paste mill to obtain tobacco slurry; blending additional wood pulp fibers commodity alone or in combination until reaching 40 degree SR to 75 degree SR to obtain additional fiber slurry; adding the tobacco slurry into the additional fiber slurry and then adding calcium carbonate to obtain mixed slurry; making a paper base with a fixed quantity of 28 g/m<2> to 40 g/m<2> from the mixed slurry by using a fourdrinier board machine; and coating the tobacco extract on the paper base to make a novel cigar wrapper, wherein the coating amount of the tobacco extract is 3 g/m<2> to 20 g/m<2>. The cigar wrapper produced by the invention can not only meet the requirements for sensory quality of cigars but also achieve conversion of manual wrapping to mechanical wrapping of cigar, and greatly increases cigar production efficiency.

The invention relates to the field of fruit wind preparation, and in particular relates to a preparation method of red pitaya icewine. The method comprises the following steps: (1) freezing and squeezing red pitaya to prepare red pitaya juice; (2) adding a clarifying agent to the red pitaya juice, carrying out freezing preservation for 2-4 days, filtering the juice and adding potassium metabisulfite; (3) adjusting the sugar content and the acidity of the red pitaya juice, adding saccharomyces cerevisiae and pectinase for carrying out temperature-controlled fermentation, cooling and freezing the product and adding the potassium metabisulfite for terminating fermentation; (4) filtering and separating wine lees to obtain raw wine; and (5) carrying out low-temperature ageing, and filtering, sterilizing and filling the raw wine. The prepared red pitaya icewine has a unique sweet fragrance of the pitaya, mellow in bouquet and smooth and refreshing in mouthfeel; the wine body is full and coordinated; and the red pitaya icewine is long in aftertaste, and has a good health function.

The invention provides a brewing method for a high-quality dry red wine. The brewing method comprises the following steps: (1) raw material selection and treatment; (2) crushing and pressing; (3) pulpmixing; (4) alcohol fermentation; (5) malolactic fermentation; (6) aging; and (7) clarification. The dry red wine prepared by using the method of the invention is deep ruby red, and has mature andrich grape berry fragrance and black gooseberry fragrance and the sweet vanilla flavor of oak; and the dry red wine has varying compound fragrance, thick wine body, plump, harmonious and powerful taste and lingering aftertaste.

The invention discloses a method for biological deacidification of blueberry wine, which comprises the following steps: preparation of blueberry juice, fermentation, separation, post-fermentation, clarification and bottling. The method adopts the prior fruit wine brewing process to prepare raw blueberry wine, and then uses pombe fission yeast to ferment so as to perform the biological deacidification. Compared with the prior method for brewing the blueberry wine, the method has the following advantages: (1) improving the mouthfeel quality of the blueberry wine; (2) leading the active components from blueberry berry to the blueberry wine; (3) avoiding the influence of chemical deacidification on the quality of the blueberry wine; and (4) guaranteeing that the brewed wine is full-juice blueberry wine.

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.

A technique for cultivating tea trees with carbon powder in order to improve the quality of tea includes such steps as applying the alkaline carbon powder in deep soil, transplanting tea trees in the soil, irrigating with the solution of bamboo or wood vinegar, spreading weeds on the field, applying organic fertilizer, applying the vegetative insect repellant, and pruning.

The invention belongs to the field of food processing, and relates to nutritional rice and a producing method thereof. The nutritional rice is prepared from, by weight, 100 parts of rice and auxiliary materials including 0.2-1 part of glycerinum, 0.2-1 part of sugar alcohol, 0.2-1 part of glycerol monostearate, 0.2-5 parts of water-soluble protein or polypeptide, 0.2-3 parts of dietary fiber, 0.2-2 parts of vitamin B, 0.2-5 parts of GABA, 0.2-5 parts of anthocyanin, 0.2-5 parts of isoflavone and 0.2-5 parts of calcium lactate. The preparation method includes the steps of preparing a nutrient solution, and adding the nutrient solution to rice so that rice can be subjected to soaking, permeating, drying and sterilizing, wherein permeating includes vacuumizing and ultraviolet permeating, and sterilizing includes ozone fumigating or ethyl alcohol spray-coating. The prepared nutritional rice is high in nutrient enhancing effect, high in nutrient content, good in sensory quality and long in shelf life.

The invention provides a preparation method of fragrant soft rice germplasms with low chalkiness and high resistance to rice blast. The preparation method comprises the following steps: hybridizing fragrant soft rice strains with high resistance to rice blast as female parents and high-quality long-grain fragrant japonica rice strains as male parents to obtain seeds F1; culturing the seeds F1 to obtain a first-generation selfing population, namely seeds F2; culturing the seeds F2, screening out strains with homozygous and/or heterozygous Pigm, Wx-mq and GL7 genes, long grains and good agronomic traits from the strains F2, and harvesting seeds F3 from all the strains; and culturing the seeds F3, screening out strains with homozygous Pigm, Wx-mq and GL7 genes, long grains and good agronomictraits from the strains F3, and continuously selfing the strains for multiple generations and identifying the rice blast resistance to finally obtain fragrant soft rice strains with low chalkiness andhigh resistance to rice blast. Step-by-step molecular screening is adopted to realize efficient transfer of genes with high appearance quality, so the novel fragrant soft rice strains with low chalkiness and high resistance to rice blast are obtained.