25results about How to "Increase aroma" patented technology

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 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 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.

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 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 discloses a composite biological inoculant for promoting alcoholization of crude tobacco, which is prepared by the following steps: by taking bacillus licheniformis CICC 10037, candida utilis CICC 1769 and thermolysis thermophila ATCC 27730 as core functional strains, respectively activating and enlarging culture, then carrying out thallus resuspension by using a stable protective agent solution consisting of trehalose, sodium glutamate and sodium carboxymethyl cellulose, and finally, carrying out fermentation, so as to obtain the composite biological inoculant for promoting alcoholization of crude tobacco. The three strains are mixed according to a specific volume ratio to prepare a compound bacterium suspension, and finally the compound bacterium suspension is uniformly adsorbed to a sterilized homologous tobacco powder carrier, so that macromolecular substances such as starch, protein and cellulose in tobacco leaves can be efficiently degraded through the synergistic effect of the three strains, and the variety and content of aroma components are remarkably increased; the method effectively reduces irritant substances such as ammonia and acetaldehyde and harmful ingredients such as nitrosamine specific to tobacco, reduces offensive odor and irritation, improves taste, ensures uniformity and stability of the alcoholization effect, and achieves multiple purposes of quality improvement, aroma enhancement, harm reduction and efficiency improvement in the crude tobacco alcoholization process.

The preparation method comprises the following steps: S1, culturing eurotium amstelodami, collecting spores generated by culture, diluting the spores, inoculating the spores on a sterilized substrate for solid-state fermentation culture, and after spores are produced, diluting a culture medium rich in spores into eurotium amstelodami inoculation liquid; s2, culturing bacillus amyloliquefaciens, collecting thalli, and diluting the thalli into bacillus amyloliquefaciens inoculation liquid; s3, mixing the eurotium amstelodami inoculation liquid and the bacillus amyloliquefaciens inoculation liquid, and inoculating a sterilized substrate with the mixture; s4, fermenting according to preset temperature and time; and S5, collecting the fermentation substrate, and drying to obtain the solid-state fermentation product.

The invention discloses tobacco essence capable of increasing sweetness of cigarettes and a preparation method of the tobacco essence. The tobacco essence is prepared from the following raw materials in parts by weight: 7-20 parts of stewed radix puerariae extract, 1.5-5 parts of phyllanthus emblica extract, 1-4 parts of apple extract, 1-5 parts of fennel extract, 1-4 parts of dark plum extract, 1-8 parts of red date extract and 54-87.5 parts of solvent. The tobacco essence has the advantages that when the tobacco essence is applied to cigarettes, the effects of obviously improving sweet feeling, coordinating tobacco fragrance, reducing irritation, covering offensive odor, improving aftertaste and improving fragrance quality are achieved.

This invention proposes a honeysuckle fermented tea and its preparation method, including selecting unopened honeysuckle buds, blanching them to obtain honeysuckle bud blanching material; taking honeysuckle flowers and fragrant lotus flowers, withering them at low temperature, drying them, and pulverizing them to obtain composite flower powder; pre-treatment of honeysuckle branches and leaves: taking honeysuckle branches and leaves, withering them naturally to obtain withered branches and leaves; mixing some of the honeysuckle bud blanching material, flower powder, and withered branches and leaves, inoculating them with lactic acid bacteria solution, micro-fermenting them, mixing the micro-fermentation product with the honeysuckle bud blanching material, stirring, and steam drying to obtain honeysuckle fermented tea. The honeysuckle fermented tea obtained by this invention has a chlorogenic acid content of 1.75-2.14%. It has a fine, tight, uniform, clean, and greenish-yellow appearance. The aroma is harmonious with the floral fragrance, pure and long-lasting. The taste is sweet, smooth, fresh, and mellow. The tea soup is clear and bright. The tea leaves are tender, uniform, and bright. The sensory evaluation score is 97 points. It is of good quality, high grade, and has excellent brewing resistance. All tested items meet the requirements of GH / T1091-2014 "Substitute Tea". The product quality is stable.

This invention discloses a tobacco extract, its preparation method, and its application, belonging to the field of tobacco flavoring technology. The preparation method includes: mixing water, propylene glycol, triethylene glycol, and glycerol into a quaternary composite solution, adding tobacco raw materials, glycine, glutamic acid, and alanine, and mixing thoroughly; obtaining a centrifuged clear liquid after extraction, which is then sequentially separated through a ceramic membrane, an ultrafiltration membrane, and a nanofiltration membrane; adding an organic acid to the membrane separation product, which is the tobacco extract. It can be used as a flavor enhancer in traditional cigarettes, significantly improving the richness, aroma, and satisfaction of the smoke; it can also be used directly as a base liquid for atomizing new tobacco products, without the need for adding large amounts of additional atomizing agents, producing sufficient and sustained smoke, with prominent tobacco aroma characteristics, a clean and comfortable aftertaste, and no irritation or sweetness.

The invention relates to a controlled-release linalool emulsion based on a ternary system as well as a preparation method and application of the controlled-release linalool emulsion. The linalool emulsion is an oil-in-water Pickering emulsion composed of a water phase and an oil phase, the water phase comprises a ternary system composed of soybean protein isolate, pectin and hydroxypropyl methyl cellulose, and the oil phase is linalool essential oil. The preparation method comprises the following steps: respectively preparing soybean protein isolate, pectin and hydroxypropyl methyl cellulose solutions, and mixing to obtain a ternary composite water phase; and mixing the ternary composite water phase with the oil phase, and carrying out high-pressure homogenization treatment and ultrasonic treatment under a low-temperature condition to obtain the controlled-release linalool emulsion based on the ternary system. Compared with the prior art, the linalool essential oil emulsion embedding method solves the problem that linalool is easy to volatilize, and can be used in the fields of fruit and vegetable fresh keeping, tea fragrance maintaining and the like.

The utility model discloses a tea perfuming device for tea powder preparation, which comprises a base, the outer wall of the top of the base is fixedly connected with a driving seat, the inner wall of the driving seat is slidably connected with a stirring barrel, the tea perfuming device further comprises a spraying device, and the outer wall of the bottom of the spraying device is fixedly connected with the outer wall of the top of the driving seat; the utility model relates to the technical field of tea perfuming, according to the spraying device, through the cooperation of a spraying head and a spraying pipe, a water pump rapidly pumps perfume liquid in a spraying box, the perfume liquid is timely conveyed to the spraying head through a water outlet pipe and the spraying pipe and pushes a rotating paddle to rotate, and the rotating paddle drives the whole spraying head to slide and rotate along an annular groove through a rotating shaft; the atomized spice liquid is uniformly sprayed on the tea leaves through the atomizing nozzle, the stirring barrel can be heated through the heating plate arranged on the inner wall of the driving seat, and the tea leaves can better absorb the fragrance of the spice liquid by properly increasing the temperature.

The present application relates to a kind of expression osmanthus source carotene cleavage dioxygenase (OfCCD1) recombinant yeast engineering bacteria and its application in tobacco flavoring, the amino acid sequence of OfCCD1 is as shown in SEQ ID NO:1.The present application is based on pPICZ alpha A vector constructs recombinant overexpression dioxygenase CCD Pichia engineering bacteria, and the application of the engineering bacteria in improving the content of tobacco beta-ionone and improving the sensory quality of tobacco.Compared with multiple plant source dioxygenase engineering bacteria constructed in the same group, the osmanthus source OfCCD1 engineering bacteria constructed is applied to carotene precursor in tobacco, and aromatic substance is cracked to generate fragrance marker beta-ionone, relative to untreated group, it is increased by 57.1%, significantly improve the quality of aroma, satisfaction, salivation and other indicators, and the application effect is best.The method for improving the quality of tobacco of the present application is mild, green and efficient, and has good application prospect.

The application belongs to the technical field of biological fermentation, and relates to a bacillus licheniformis SXZY-02 and application thereof, and comprises the following steps: a bacillus licheniformis (Bacillus licheniformis) SXZY-02 is separated from the surface of tobacco leaves, Lysinibacillus macroides ) and the strain preservation number is CCTCC NO:M 2025152; the bacillus licheniformis SXZY-02 is fermented to obtain a biological agent containing the bacillus licheniformis SXZY-02, and after fermentation optimization, the lipase activity is 8.99 U / mL; the biological agent containing the bacillus licheniformis SXZY-02 is applied to tobacco shred fermentation, fat is decomposed into free fatty acid, tobacco aroma quality and alcohol degree are effectively improved, and irritation is reduced. The technology provides a green and environment-friendly solution for tobacco quality upgrading, and meets the high-quality development direction of the industry.

The invention relates to the technical field of food processing, in particular to a Liuan Guapian tea flavored peanut brittle and a preparation method thereof. The peanut brittle comprises the following raw materials in parts by weight: 100-120 parts of peanut kernels, 15-20 parts of white granulated sugar, 15-20 parts of trehalose, 20-30 parts of maltose, 10-12 parts of Liuan Guapian tea powder, 3-5 parts of coconut oil and 1-3 parts of sea salt. The preparation method comprises the following steps: (1) boiling sugar: pouring white granulated sugar, maltose, coconut oil and sea salt into a non-stick pan, heating and stirring until the materials are completely melted, and stopping stirring when the temperature reaches 120-140 DEG C; when the central temperature of the syrup reaches 150-154 DEG C, taking away from the fire; (2) mixing materials: sequentially pouring the peanut kernels and the Lu'an Guapian tea powder, and quickly stirring for 20-25 seconds until the peanut kernels and the Lu'an Guapian tea powder are uniformly mixed; and (3) forming and cooling: flattening the mixed material when the sugar temperature is 85-90 DEG C to obtain a sugar blank with the thickness of 1.1-1.3 cm, cooling and then cutting. The peanut brittle prepared by the method is crisp in taste and moderate in sweetness, and has the scorch aroma of peanuts and the special chestnut aroma and orchid aroma of melon slice tea.

The application relates to the technical field of tobacco flavor, and discloses a method for improving the sensory quality of caramelly sweet tobacco leaves, which uses tobacco leaves with relatively poor quality in the caramelly sweet tobacco leaf producing area as raw materials, develops tobacco extracts through biotechnology and multi-stage separation technology, and respectively prepares functional intensive flavor L and style intensive flavor X through flavor adjusting means, so that the aroma and taste of the caramelly sweet tobacco leaves can be enhanced, the attractiveness and comfort degree can be improved, and through grading separation and accurate proportioning, the proportion of different components in the tobacco extracts can be more suitable, so that the taste of the tobacco can be improved, the tobacco is more rich and balanced, the preparation method and the accurate proportioning can produce unique tobacco taste and aroma, the product can help to establish a differentiated competitive advantage in the market, in addition, through improving the sensory quality and taste of the tobacco leaves, the satisfaction of smokers can be improved, and the recognition and loyalty of the product can be improved.

The invention relates to the technical field of wine brewing preparation, and discloses a preparation method of juniper berry white jade neon distilled liquor with stable blue color and compound flavor, which comprises the following steps: (1) raw material selection: selecting white jade neon grapes special for brandy in a mountain range producing area of Tianjin Yanshan as raw materials, strictly sorting clusters, and removing diseased fruits, mildewed and rotten fruits and pesticide polluted fruits; (2) stem removal and crushing: performing crushing and stem removal on the sorted grape raw materials to form fruit pulp; (3) acid adjustment treatment: adding tartaric acid into the fruit pulp, and adjusting the acidity to 10g / L; and (4) natural clarification: pumping the fruit pulp into a clarification tank, controlling the temperature at 14-16 DEG C, standing for 2-4 hours after the tank is full, and separating grape juice. The wine prepared by the invention ingeniously integrates mellow wine aroma and rich natural spice aroma, and the aroma is complex and layered; the color is light blue, clear, transparent and bright; the taste is sweet, moist, fine and smooth, and the fragrance is lasting.

The present application relates to a method for preparing flavor based on low-grade tobacco leaves and application thereof, which comprises the following steps: threshing, increasing temperature and humidity, puffing, drying, crushing, and reacting tobacco powder with sugar under high temperature or microwave condition to prepare tobacco flavor compounds; preparing flavor base and gel base, and finally obtaining flavor. The present application uses waste low-grade tobacco leaves as raw material, and turns waste into treasure. The prepared flavor can significantly improve the tobacco aroma and smoke amount of cigarettes when applied to cigarettes, and the product still retains good sensory style after being stored for more than 1 year.

The invention provides a method for promoting a biogas residue aerobic composting humification process, and belongs to the technical field of solid waste recycling. The method comprises the following steps: crushing and sieving tea wastes, adding into water, fully stirring, and filtering to obtain a tea residue leachate; mixing the biogas residue with a high C / N auxiliary material according to a carbon-nitrogen ratio to obtain a compost raw material; adding the tea residue leachate into the compost raw material, then adjusting the moisture content, and then carrying out aerobic fermentation to obtain a compost product. According to the method, by promoting the humification process, the aerobic composting efficiency of the biogas residues is improved, the retention rate of organic matters in the composting process can be increased, and the loss of the total organic carbon content is reduced by 40-50%; the humification process can be effectively accelerated, the humic acid coefficient is increased by 10%-30%, and the polymerization degree is increased by 60%-80%; the aerobic composting efficiency is obviously improved.

The application discloses a plant seed dry distillation refined product and a preparation method and application thereof. The dry distillation refined product is obtained by the following steps: carrying out dry distillation reaction on plant seeds to obtain a dry distillation seed raw material; uniformly mixing the dry distillation seed raw material with a solvent and then carrying out homogenization treatment, and then carrying out solid-liquid separation, collecting supernatant, and obtaining a dry distillation seed raw material extract; and carrying out molecular distillation on the dry distillation seed raw material extract and collecting a light component fraction. The dry distillation refined product takes cocoa beans or coffee beans as raw materials, greatly improves the content and types of aroma substances based on the synergistic effect between steps, especially the flavor characteristics of cocoa or coffee itself, and is applied to a heat-not-burn cigarette as a tobacco flavor, so that the heat-not-burn cigarette can release a flavor with obvious cocoa aroma or coffee aroma characteristics, and also has rich and mellow burnt aroma, and the richness and thickness of the aroma are greatly improved.

The present application belongs to the field of preparation of medicinal and edible extract, and particularly relates to a method for improving flavor and reducing bitterness of fructus aurantii immaturi extract by high-pressure radio frequency cold plasma-enzyme coupling. The method comprises the following steps: adding water to fructus aurantii immaturi powder to swell, then adjusting pH, adding hydrolytic enzyme I and complex hydrolytic enzyme to the obtained slurry, and then hydrolyzing at constant temperature, then filtering, and placing the filtrate in a radio frequency cold plasma treatment device; controlling vacuum pressure to be 0.3±0.1 bar, and introducing argon; after radio frequency discharge treatment of the radio frequency cold plasma treatment device, fructus aurantii immaturi extract is obtained. By the method, bitter substances naringin and neohesperidin in fructus aurantii immaturi can be degraded or hydrolyzed, and the content of characteristic aroma components in fructus aurantii immaturi extract can be improved.