92results about How to "Increase aroma" patented technology

The invention discloses pseudomonas TB392 and application thereof in degradation of pectin and generation of flavor substances in tobacco leaves, and belongs to the technical field of biology. The strain is preserved in the China General Microbiological Culture Collection Center on October 16, 2024, and the preservation number is CGMCC (China General Microbiological Culture Collection Center) No.32230. The strain can produce pectinase at high yield, has the capability of reducing nicotine, can degrade macromolecular compounds such as carotenoid, starch, pectin, cellulose and the like in tobacco leaves, and can remarkably improve the content of flavor substances in the tobacco leaves. After the strain or the prepared microbial agent is applied to tobacco leaves, the quality of the tobacco leaves can be improved, and the use value of the tobacco leaves is improved.

The invention belongs to the technical field of microorganisms, and relates to an aroma-producing yeast XW2-1 and application thereof. The aroma-producing yeast XW2-1 disclosed by the invention is clavipora lusitaniae and is preserved in the general microbiological center of the China Committee for Culture Collection of Microorganisms on June 14, 2024, and the preservation number of the aroma-producing yeast XW2-1 is CGMCC (China General Microbiological Culture Collection Center) No. 30947. The aroma-producing yeast XW2-1 disclosed by the invention is high in growth speed, relatively strong in tolerance and outstanding in aroma-producing effect, and can be used for tobacco aroma enhancement. The strain can ferment tobacco powder in a liquid state, the variety and content of aroma components in fermentation liquor are remarkably increased, and the total amount of the aroma components is increased by two times or above. The tobacco flavor produced by fermentation of the strain has typical aroma characteristics, the aroma enhancement effect is remarkable, the smokeability is high, and the smoking quality of tobacco products can be improved.

The invention relates to the technical field of soil improvement, and discloses a multiple-effect soil conditioner based on waste and inferior tobacco leaves and a preparation method and application of the multiple-effect soil conditioner based on the waste and inferior tobacco leaves. 24-28% of mushroom residue; 24-28% of tea seed shells; 10-15% of pig manure; the preparation method comprises the following steps: collecting raw materials including waste tobacco leaves, mushroom residues, tea seed shells and pig manure, detecting and proportioning the raw materials, adding the bacillus subtilis into the raw materials, uniformly mixing, fermenting for thirty days, turning once every ten days during fermentation, and detecting again to obtain the multi-effect soil conditioner. The soil conditioner is applied to the ploughed farmland according to 100 kg / mu to 150 kg / mu and covered with soil, then the farmland covered with the soil is ploughed by 8 cm to 12 cm, flue-cured tobaccos are planted, and the conditioner can achieve the effects of improving the physical and chemical properties of soil, promoting the growth and development of the tobaccos, improving the yield and quality of the tobacco leaves and enhancing the stress resistance of the tobaccos.

The invention provides a light-nourishing tea and caffeine herbal beverage and a preparation method thereof.The beverage is prepared from tea leaves, coffee pericarp and herbaceous plants. According to the method, firstly, the natural fragrance in the coffee pericarp is improved through a far infrared fragrance improving technology; the dissolution rate of nutritional active ingredients in the coffee pericarp and herbaceous plants is promoted through a wall-breaking slow boiling technology, the shelf life stability of the beverage is improved through a low-temperature micropore refined filtration technology, and the defect that the tea fragrance of the beverage is unstable is overcome through a supercritical extraction technology. The product obtained by the preparation method not only contains natural aroma components of the tea caffeine raw material, organic acids, tea polyphenols, amino acids, flavonoids, polysaccharides and other components beneficial to human bodies, but also has rich health-preserving effects of the herbaceous plant raw material, such as oxidation resistance, inflammation resistance, immunity regulation and the like, and is suitable for large-scale popularization and sales in the market.

The invention relates to a foliar fertilizer for improving combustibility of cigar tobacco leaves and a fertilizing method. The foliar fertilizer comprises the following components in percentage by mass: 0.3%-0.7% of an amino acid magnesium fertilizer, 0.03%-0.07% of seaweed essence, 0.04%-0.07% of a boron fertilizer, 0.02%-0.07% of a zinc fertilizer, 0.02%-0.04% of a molybdenum fertilizer and the balance of water. The foliar fertilizer capable of improving the combustibility of the cigar tobacco leaves is formed by taking the magnesium element as a main component and adding the boron element, the zinc element, the molybdenum element and the natural active substance seaweed essence, and under the matching action of the substances, the combustibility of the cigar tobacco leaves is effectively improved, and the first-class tobacco rate is increased. Therefore, the foliar fertilizer and the fertilizing method provided by the invention can effectively improve the comprehensive combustion performance of the cigar tobacco leaves, promote the sufficient combustion of the tobacco leaves, and also have the effect of increasing the output value.

The invention belongs to the field of black tea, and particularly relates to large-leaf black tea and a preparation method thereof. The big-leaf black tea comprises the following components in parts by weight: 0.5-1.5 parts of pericarpium citri reticulatae, 1-3 parts of folium eriobotryae, 1-3 parts of partridge tea leaves and 10-20 parts of big-leaf tea. According to the big-leaf black tea disclosed by the invention, the pericarpium citri reticulatae, the folium eriobotryae and the partridge tea leaves are selected to be compatible with the Hainan big-leaf tea, after fermentation, the fragrance of the Hainan big-leaf tea can be improved, the taste of the Hainan big-leaf tea is enriched, the hypoglycemic activity of the Hainan big-leaf tea is improved, meanwhile, the characteristics of the Hainan big-leaf black tea are reserved, and the product of the Hainan big-leaf black tea is enriched; and a new thought is provided for development of related products of Hainan big-leaf black tea.

The invention belongs to the field of food preparation, and particularly relates to preparation of cardiocrinum giganteum starch. Walnut oil and walnut cakes are prepared by squeezing walnut kernels, and the walnut cakes are crushed to prepare walnut cake powder; adding water into the cardiocrinum giganteum scales, pulping, settling pulp, collecting lower-layer starch liquid, and drying to obtain cardiocrinum giganteum starch; mixing the walnut cake powder with the cardiocrinum giganteum starch, and puffing to prepare a puffed material; heating and mixing walnut oil and polysaccharide to obtain jelly, wrapping the puffed material with the jelly, and drying to obtain the required product. The walnut oil and the walnut cakes are prepared by squeezing the walnut kernels, the walnut oil can block water molecules, the konjac glucomannan and the chitosan have the water absorption characteristic, and the puffed bulbus fritillariae cirrhosae starch wrapped by the mixture can maintain the crisp taste of the puffed bulbus fritillariae cirrhosae starch in the subsequent brewing process.

The tea leaf screening device comprises a vibration screening machine body, a cover plate fixedly installed on the upper surface of the vibration screening machine body and a feeding box fixedly connected to the surface of the cover plate, the surface of the cover plate is fixedly connected with a fixing box, a conveying belt is fixedly installed in the cover plate, and the conveying belt is fixedly connected with the feeding box. Belongs to the technical field of tea screening. According to the white tea vibration screening machine, the conveying belt and the adsorption plate are arranged, when the white tea is subjected to vibration screening through the vibration screening machine body, raised fluff can be adsorbed through the adsorption plate, attached impurities can be cleaned up through the cleaning cloth block through work of the conveying belt, and the fluff and the impurities attached to the surfaces of tea leaves are removed; the whole quality of white tea can be improved, the tea leaves are cleaner and purer, the taste and fragrance are improved, and by arranging a metal abutting plate and a wire, static electricity attached to the adsorption plate rotating to the position above the conveying belt can be eliminated so that cleaning cloth can completely wipe impurities on the surface of the adsorption plate.

The invention provides tropical fruit wine using rice as an external carbon source and a preparation method thereof. The fruit wine uses litchi, pineapple and mango to prepare mixed juice, and treated rice saccharification liquid is used as a main fermentation carbon source. Then mixing the mixed fruit juice with the rice saccharified liquid, adding potassium metabisulfite to ensure normal fermentation, adding saccharomyces cerevisiae and lactic acid bacteria, carrying out main fermentation under a constant temperature condition, and then carrying out secondary fermentation to obtain a finished product. The obtained tropical fruit wine taking the rice as the external carbon source is soft in taste, rich in fruit flavor and clear in color and luster, has the aroma of fruits and rice, is high in content of volatile aroma substances and rich in nutrition, and has the effects of resisting oxidation and delaying senescence.

This invention discloses a nicotine-resistant pectin lyase mutant and its application in tobacco leaf treatment. Using pectin lyase PL6 as the starting enzyme, this invention designs and optimizes mutation sites, designing single-site saturation mutations based on the two hydrogen bond formation sites between the enzyme and nicotine, Lys-107 and Asp-84, to construct mutants. The pectin lyase mutants D84A and K107R of this invention retain 83.63% and 81.30% of their enzyme activities at a 1% nicotine concentration, respectively. Spraying tobacco leaves with D84A and K107R enzyme solutions significantly improves tobacco leaf quality due to pectin degradation.

The application discloses a kind of semi-automatic coffee machine extraction pressure keeping mechanism including powder pressing handle, transmission gear, lifting frame with vertical rack and fixed ratchet disc;Brewing powder pressing head is installed at the lower end of lifting frame;Powder pressing handle is connected with transmission gear, and transmission gear is engaged with vertical rack, so that when powder pressing handle drives transmission gear, brewing powder pressing head moves up and down with lifting frame;Ratchet disc is provided with one-way ratchet by blocking surface and inclined sliding surface, and lock slot is formed between adjacent one-way ratchet;Control key and lock pin are provided on powder pressing handle, and control key controls lock pin to enter or exit lock slot;During the rotation of powder pressing handle, lock pin enters lock slot and jumps on continuous multiple inclined sliding surfaces with rotation;Blocking surface prevents reverse rotation of powder pressing handle to complete self-locking;It can be rotated smoothly in positive direction, and direction is automatically locked without additional operation, and individualized accurate selection of pressure can be realized.

The invention relates to moist dried meat slices and a preparation method thereof, and belongs to the technical field of food processing. The invention provides damp-type dried meat slices. The damp-type dried meat slices comprise the following components in parts by mass: 80-120 parts of pork, 8-12 parts of sugar, 3-8 parts of fish sauce, 0.2-2 parts of a silkworm chrysalis flavoring base material with a low reaction degree, 0.1-1 part of a silkworm chrysalis flavoring base material with a medium reaction degree, 0.05-0.5 part of a silkworm chrysalis flavoring base material with a high reaction degree and 3-5 parts of auxiliary materials. According to the prepared moisture-type dried meat slice, the silkworm chrysalis flavor base material is added on the basis of the traditional moisture-type dried meat slice, so that the aroma and the base flavor of the moisture-type dried meat slice are increased on the basis of reducing the content of reducing sugar in the dried meat slice, and the moisture-type dried meat slice is fuller in flavor and long in shelf life.

The invention discloses a complex microbial inoculant for increasing the content of aroma-producing substances of barley bran as well as a preparation method and application of the complex microbial inoculant. The complex microbial inoculant is formed by compounding plant lactobacillus dy-1 and Enderbernella ferruginea Pro208 according to the viable count ratio of 5: 2. The preservation number of the plant lactobacillus dy-1 is CGMCC (China General Microbiological Culture Collection Center) No.6016; according to the present invention, the Feibian Escherichia coli (Pro208) has a preservation number of GDMCC 64830; the complex microbial inoculant can grow in a barley bran system, and the aroma and volatile substance composition of barley bran and the content of a key aroma-producing substance butyl acetate are remarkably improved; the complex microbial inoculant can utilize pyruvate dehydrogenase and esterifying enzyme to convert glucose into butyl acetate; in addition, the obtained complex microbial inoculant can be used for preparing the fermented barley bran beverage and remarkably improving the aroma of the fermented barley bran beverage, and has wide application prospects in the food industry.

The invention discloses a method for improving the yield of hydration reaction of myrcene or dihydromyrcene and a synthetic fragrance, belonging to the technical field of deep processing of forest chemical products. The method comprises steps of synthesis reaction, catalyst recovery, solvent recovery, product neutralization, product fractionation, etc. The invention adopts a composite catalyst composed of one or more of zirconium sulfate, titanium sulfate, α-hydroxy acid and divalent copper salt to catalyze the hydration reaction of myrcene or dihydromyrcene, thereby improving the yield of hydration products and reducing side reactions and energy consumption.

The application provides a wine aging method, and belongs to the technical field of wine brewing, which comprises the following steps: adjusting the sulfur content of separated base wine to obtain base wine with adjusted sulfur content; sterilizing oak barrels by steam fumigation; filling the base wine with adjusted sulfur content into the sterilized oak barrels to obtain full oak barrels; aging the full oak barrels, the humidity of the aging environment is 65RH%-75RH%, and the temperature of the aging is adjusted according to the season, and the full oak barrels are regularly adjusted in sulfur content during the aging process. The wine aging method provided by the application can regularly adjust the sulfur content of the wine liquid once every 28 days during the aging process, accurately supplement the content of key components in the wine liquid which is reduced due to natural consumption, and avoid the concentration of the components being lower than the appropriate interval of aging.

The present invention belongs to the field of papermaking reconstituted tobacco leaves, and specifically relates to a method for swelling tobacco stems, comprising: washing raw tobacco stems, conveying the washed tobacco stems through a screw conveyor, and the temperature in the screw conveyor is 60°C to 80°C and the relative humidity is 65% to 90%; steaming the obtained tobacco stems through a spiral stem steamer, the temperature of the steamed stems is 70°C to 120°C, and the time is 5-30 seconds; steaming the obtained tobacco stems through a tunnel-type stem steamer, the temperature of the steamed stems is 90°C to 120°C, and the time is 5-30 seconds; soaking the obtained tobacco stems in water at 60°C to 70°C, and separating the tobacco stems. The present invention also relates to a method for preparing reconstituted tobacco leaves, reconstituted tobacco leaves and applications, and tobacco products. The method of the present invention improves the swelling effect of tobacco stems, reduces the content of hot water solubles in substrates, and improves the tobacco stem extraction rate, substrate absorbency, product yield and sensory quality.

The invention relates to a cooker formed by combining a metal heating plate, a waterproof film and a ceramic waterproof and hydrophobic blanket heat insulation material in a main body container. By means of the waterproof structure of the main body container and the pressure regulating valve used for discharging internal expansion pressure, the ceramic waterproof and hydrophobic blanket thermal insulation material and the waterproof layer are endowed with waterproof and hydrophobic functions so as to prevent water from flowing into the heating layer, so that the combination proportion of the heating layer composition can be conveniently regulated; and therefore, the required heating temperature is realized. The manufacturing method of the microwave cooker with the waterproof function and the high-performance ceramic heating body is provided.

The invention discloses a complex microbial inoculant for increasing the content of aroma-producing substances in barley refined flour as well as a preparation method and application of the complex microbial inoculant. The complex microbial inoculant is prepared by compounding plant lactobacillus dy-1 and Feibailberg's yeast Pro208 according to a viable count ratio of 10: 1. The complex microbial inoculant has the advantages that the content of the aroma-producing substances in the barley refined flour is increased, and the content of the aroma-producing substances in the barley refined flour is increased; the preservation number of the plant lactobacillus dy-1 is CGMCC (China General Microbiological Culture Collection Center) No.6016; according to the present invention, the Feibian Escherichia coli (Pro208) has a preservation number of GDMCC 64830; the complex microbial inoculant can grow in a barley refined flour system, and the aroma and volatile substance composition of barley refined flour and the content of a key aroma-producing substance ethyl acetate are remarkably improved; the complex microbial inoculant can utilize pyruvate dehydrogenase and esterifying enzyme to convert glucose into ethyl acetate; in addition, the obtained complex microbial inoculant can be used for preparing the fermented barley fine powder beverage and remarkably improving the aroma of the fermented barley fine powder beverage, and has a wide application prospect in the food industry.

According to the instant ruditapes philippinarum food and the processing method thereof, ruditapes philippinarum is used as a raw material, and vacuum rolling, TG enzyme-ultrasonic coupling treatment, vacuum impregnation and far infrared drying and dehydration technologies are combined in the main steps of raw material pretreatment, pre-dehydration, seasoning, drying and the like. The allergen of the clam meat instant product is effectively reduced, the elasticity of the clam meat instant product is increased, the taste of the clam meat is ensured, and the clam meat instant product has certain reference significance for development of instant shellfish products.

Disclosed are bacterial strain HSCY 2073, isolation and screening thereof, and application thereof in improvement on flavor quality of vinegar. Bacterial strain HSCY 2073 is identified as Lactobacillus sp. and is deposited in China General Microbiological Culture Collection Center, where deposit date is 21 November 2019, and deposit number is CGMCC No. 18982. Bacterial strain HSCY 2073 in the present disclosure is Lactobacillus sp. that has strong acetic acid and ethanol tolerance and excellent effect of producing non-volatile acid, and can produce high contents of 5 aroma substances including acetaldehyde, ethyl acetate, isobutyl acetate, isoamyl acetate and ethyl 3-methylvalerate that have fruit aromas. The lactobacillus can adapt to high-acid, high-alcohol and oligotrophic harsh environments, etc. of vinegar brewing, and has strong ability of high acid tolerance.

The utility model relates to the technical field of tea processing, and discloses a light quality withering device which comprises an arc cover and two side plates which are arranged on a withering groove and can be clamped and support the arc cover in a sliding manner, the side plate on one side is hinged with one side of the arc cover, and the side plate on the other side is movably clamped with the arc cover; a partition plate is arranged in the arc cover; a plurality of radiators are fixedly arranged on the top face of the partition plate, a plurality of lamp tubes are fixed on the bottom face of the partition plate, and radiating holes are distributed in the partition plate. A plurality of heat dissipation holes are also distributed above the corresponding arc cover; detachable baffles for shielding and sealing are arranged on the front side and the rear side of the arc cover; the baffles are used for sealing the lower part of the arc cover and the cavity of the withering trough; a switch is arranged on the arc cover and used for controlling on-off of the radiator and the lamp tube. The device is adaptive to the existing withering trough, is beneficial to heat dissipation of tea leaves in the withering process, applies light with different wavelengths to different tea leaves, remarkably improves the quality of tea leaf products, and is simple, practical and easy to popularize.

The invention discloses an aroma regulation gene CiFAD2 of dendranthema indicum and application of the aroma regulation gene CiFAD2, an overexpression vector of the CiFAD2 gene is constructed, the overexpression vector is transferred into tobacco through agrobacterium tumefaciens-mediated genetic transformation, synthesis of fatty compounds in the tobacco can be obviously increased, and the aroma of the tobacco is increased. The CiFAD2 gene can be applied to genetic engineering genetic breeding of plants and cultivation of chrysanthemum varieties rich in fragrance.

The invention relates to a preparation method of shrub willow leaf summer tea, and belongs to the technical field of tea making. The method comprises the following steps: picking leaves of low-plant-type shrub willows with high medicinal value and low picking cost in July and August in summer, cleaning, and carrying out fixation treatment; rolling and shaping; directly shaping; drying in a pot; the salix leaf summer tea is obtained. By selecting the reasonable proportion of the tender shoots and the leaves and cooperating with the corresponding tea making method, the content of nutritional ingredients and medicinal ingredients in the salix leaf tea is remarkably increased while the appearance and taste of the summer tea finished product are guaranteed, and experiments prove that the content of active ingredients and the like of the prepared summer tea is remarkably increased compared with that of spring tea. The method has the beneficial effects that the unique flavor and medicinal value of the traditional salix leaf tea are reserved, the contents of nutritional ingredients and medicinal ingredients of the salix leaf tea are remarkably improved through a scientific preparation process and optimized process parameters, and a new thought and direction are provided for diversified development of the tea market.

The application discloses a tobacco extract preparation method, which comprises the following steps: (1) one-time feeding: preparing a carbonated salt-amino acid mixed aqueous solution, uniformly applying the mixed aqueous solution to tobacco raw materials, and standing at room temperature; (2) drying: performing heating treatment on the tobacco raw materials after feeding, and drying; (3) secondary feeding: uniformly applying a polyol to the dried tobacco raw materials; (4) extrusion: performing extrusion and puffing treatment on the tobacco raw materials after feeding, and obtaining treated tobacco raw materials; and (5) extraction: performing extraction and separation on the treated tobacco raw materials, and obtaining a tobacco extract. The carbonated salt-amino acid solution can improve feeding uniformity, improve the pH of the system to reduce nicotine, drying is beneficial to subsequent reactions, the polyol improves material fluidity and prevents extrusion die blockage, extrusion and puffing high-temperature and high-pressure degrade macromolecules, and the tobacco aroma is improved. The extract can be used for heat cigarettes, the aroma is richer, and the odor and irritability are obviously reduced.

The present application provides a bacillus licheniformis strain HSCY3018, which is preserved in China Center for Type Culture Collection, and the preservation number is CCTCCM20221831, and the preservation date is November 28, 2022. The present application also provides the application of the HSCY3018 strain and a microbial inoculum thereof in food vinegar brewing. The HSCY3018 has high amylase and protease activities in food vinegar brewing, and can significantly improve the raw material utilization rate of food vinegar brewing. Compared with a control group, the starch utilization rate is increased by 58.50%, the lactic acid content in organic acid is increased by 72.95%, the total amount of amino acid is increased by 66.18%, the reducing sugar content is increased by 43.96%, and the total ester content is increased by 275.74%.

The invention relates to a P.megatherium capable of improving tobacco leaf quality and a fungicide and application of the P.megatherium capable of improving tobacco leaf quality, the P.megatherium is a P.megatherium SYSUC27 strain, the preservation number is CCTCC NO: M 20251234, and the preservation date is May 30, 2025. A brand-new P.megatherium strain is separated from tobacco leaf raw materials and preserved, the strain has excellent capacity of producing amylase and protease, after the strain is enriched and applied to tobacco leaves for artificial fermentation, the starch content in the tobacco leaves is reduced, the total nitrogen content and the total plant alkaloid content are increased, and the yield of the tobacco leaves is increased. And finally, the aroma quality and the aroma amount of the tobacco leaves can be effectively improved, the sweetness is increased, offensive odor of the tobacco leaves is improved, the irritation is reduced, and the sensory quality of the tobacco leaves is obviously improved.

The invention relates to the technical field of tea production and processing, in particular to a green-keeping, bitter-reducing and freshness-increasing matcha production method which comprises the following steps: selecting a tea tree variety for planting, performing compensation fertilization, and shading and covering in the growth process to obtain fresh tea leaves; the collected fresh tea leaves are sequentially subjected to steam fixation, cooling and scattering, segmented baking, stem and leaf separation, drying, aging and alcoholization, impurity separation, low-temperature grinding and refining, and then the green-keeping, bitter-reducing and freshness-increasing matcha is prepared. Wherein the step of shading and covering is that overhead type shading and covering are carried out when one bud and two leaves grow on a tea tree, gray and blue polyethylene fiber nets are selected, the shading rate is 90%-95%, and fresh tea leaves are picked in two weeks to three weeks from the beginning of shading and covering; wherein in the low-temperature grinding, graphite is adopted for grinding and refining at the indoor temperature of 20 DEG C or below and the relative humidity of 50% or below; the method disclosed by the invention can improve the contents of amino acid and chlorophyll in the matcha, reduce the content of tea polyphenol and improve the nori fragrance of the matcha.

The invention discloses screening and application of streptomyces, and belongs to the technical field of microorganisms. According to the invention, a strain Streptomyces sp.G57 with pectinase production capability is obtained by utilizing specific plate screening with pectin as a substrate, so that the content of reducing sugar and the content of aroma substances in tea leaves are increased. The enzyme activity of pectinase in the strain fermentation liquor is 1.82 U.L <-1 >. After the Streptomyces sp.-G57 strain is applied to fermentation of low-quality tea, pectin is hydrolyzed, the content of reducing sugar is increased by 28.53%, volatile substances such as L-beta-pinene (resin aroma), ethyl hexanoate (fruity aroma) and beta-cyclocitral (herbal aroma and rose aroma) with flower and fruit aroma properties are generated, and the purpose of improving the sweetness and aroma of the tea is achieved.

The invention relates to a chili oil flavor enhancing method based on atomization enzymolysis. The method comprises the following steps: 1) removing seeds from dried chilies, and cutting into segments to obtain crushed dried chilies; (2) putting the crushed dried chilies into pulse type fruit and vegetable vacuum atomization infiltration promotion equipment for vacuum atomization infiltration promotion; (3) mixing a composite biological enzyme with distilled water to prepare a composite biological enzymatic hydrolysate, and after cooling, carrying out pressure atomization enzymolysis on the crushed chilies obtained in the step (2) by using the composite biological enzymatic hydrolysate at 40-50 DEG C; 4) after the enzymolysis is finished, carrying out enzyme deactivation treatment for 10-20 minutes in hot water at 90-100 DEG C; 5) drying the crushed chilies after enzyme deactivation until the water content is 10-18%, crushing and sieving with a 20-80-mesh sieve to obtain chilli powder; and 6) pouring the chili powder obtained in the step 5) into hot oil with the temperature of 160-200 DEG C for deep-frying treatment, cooling, and filtering oil residues to obtain the chili oil. The chili oil product obtained by the method has the characteristics of rich and strong flavor, spicy and harmonious taste and the like, can reduce the industrial production cost, and has a better application prospect.

The invention provides a preparation method of fen-flavor liquor and the fen-flavor liquor. The preparation method comprises the following steps: carrying out enrichment culture on rhizopus oryzae U1 to obtain a mold starter A; the preparation method comprises the following steps: carrying out multiplication culture on rhizopus arrhizus W2 to obtain a mold starter B; the method comprises the following steps: carrying out multiplication culture on Aspergillus piperis W3 to obtain a mould starter culture C; carrying out multiplication culture on the mold starter C and the mold starter A or the mold starter B together, and then adding yeast to obtain reinforced compound mold starter D; and fermenting the broomcorn subjected to the re-steaming treatment by adopting reinforced compound mould Xiaoqu D to prepare the fen-flavor liquor. By strengthening the effect of the compound mould Xiaoqu, the liquor yield of the fen-flavor liquor is increased by 4% or above, compared with traditional liquor, the spicy degree and astringent taste of the fen-flavor liquor are remarkably reduced, meanwhile, the flower fragrance and the fruit flavor are increased, and the flavor is remarkably improved.