2results about How to "Increase body" patented technology

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.

This invention discloses a denitrification process for preparing sweet white wine. The process steps are as follows: Grape pretreatment: Select fresh white grapes of uniform ripeness, manually remove rotten and diseased grapes, destem, crush, and extract juice using a press. Collect the juice and filter to remove pomace to obtain initial grape juice; Juice clarification: Quickly cool the initial grape juice to 3-5°C, add 30-35 mg / L pectinase and 40-60 mg / L sulfur dioxide, stir evenly, and let it stand for clarification for 24-36 hours. Take the supernatant as the fermentation liquid; Primary denitrification fermentation: Transfer the fermentation liquid to a fermentation tank, raise the temperature to 12-15°C, inoculate with wine yeast, control the fermentation temperature at 16-18°C, and stir 2-3 times a day; When the alcohol content of the fermentation liquid reaches 3.5% vol, add 0.4-0.5 g / L of chitosan-benzene complex. This invention's staged denitrification avoids the yeast stress response caused by adding a large amount of adsorbent at once, and significantly enhances the microbial stability of the wine.