31results about How to "Increase natural feeling" patented technology

The invention discloses Wallace melon essence, which comprises 7 to 10 parts of fresh aroma chemical, 12 to 15 parts of sweet aroma chemical, 20 to 25 parts of fruit aroma chemical, 5 to 8 parts of pulp aroma chemical and 40 to 50 parts of Wallace melon concentrated liquid. The method comprises: juicing the Wallace melon, diluting the juice with water, absorbing with macroporous resin, washing with edible alcohol, and obtaining the Wallace melon concentrated liquid; analyzing the components of the fragrance of the Wallace melon concentrated liquid to obtain fragrance component data, wherein the data show that the fragrance of the fragrance of the Wallace melon consists of fresh aroma, sweet aroma, fruit aroma and pulp aroma; and preparing essence with a Wallace melon flavor. The preparation method blends fragrant and attractive Wallace melon essence of flavors of Wallace melon and derivatives thereof by using Wallace melon extracts and an essence blending technique. The obtained Wallace melon essence has high natural feel.

The invention discloses a special mix-fruit essence for composite chewing gum, which is characterized by mainly comprising the following raw materials in percentage by weight: 9.0-12.0% of ethyl butyrate, 2.0-4.0% of ethyl acetate, 8.0-11.0% of isoamyl acetate, 3.0-5.0% of allyl caproate, 3.0-5.0% of natural menthol, 4.0-7.0% of vanillin, 8.0-10.0% of cold-pressed sweet orange oil, 22.4-52.8% of glyceryl triacetate, 1.5-3.0% of ethyl isovalerate, 0.5-1.5% of methyl salicylate and the like. The essence fuses characteristic aromas of sweet orange, lemon, pineapple, banana and other popular fruits among people, and the mint aroma of natural menthol is also added, so that the fruit aromas and mint aroma are better fused together.

The invention discloses a natural black bean extract and a preparation method thereof. The black bean extract is prepared from the following raw materials in parts by weight: black beans 100 parts, revertose 2 parts and purified water 1,300 parts, and the revertose is prepared from D-glucose and D-xylose according to the weight ratio of 2:1. The preparation method comprises staged heating extracting, biological enzymolysis extraction and preparation of the natural black bean extract. Food added with the natural black bean extract tastes natural and is pure in aroma, unmated feeling caused by smell of chemical additives does not exist, the natural black bean extract contains more beneficial substances and meets various demands of human bodies, the addition effect is higher than that of the traditional chemically synthesized beans essence additives, the nutrition of the food is improved, and the natural black bean extract is safe and does not have side effects to human bodies, meets demands of people to pure natural food, and is pure natural substitute goods of existing chemically synthesized beans essences.

The invention belongs to the technical field of extraction methods of green tea and relates to a green tea enzymolysis extractive, and a preparation method and application thereof. The preparation method comprises the following steps of: adding beta-glycosidase aqueous solution, protease aqueous solution or sucrase aqueous solution, and vitamin C or citric acid buffer solution into the green tea; placing the green tea subjected to enzymolysis into organic solvent aqueous solution; and separating precipitate to obtain the green tea enzymolysis extractive. Compared with the conventional green tea extractive, the green tea enzymolysis extractive more effectively extracts and utilizes fragrant active ingredients from the green tea, obviously improves tea perfume and flower fragrance, improves real sense and natural feeling of green tea essence, supplements fragrance and mouthfeel of the green tea essence, and is effectively distinguished from the harmonic green tea essence in the market. The natural green tea extractive essence obviously improves cost performance of the green tea essence and has a wide market prospect.

The invention provides a milk flavor. The milk flavor contains, by mass, 3%-6% of a milk note, 0.5%-4% of an acid note, 0.05%-0.2% of a sulfide note and 80%-96% of a solvent. The milk flavor is lasting in aroma and high in natural sense.

The invention relates to a durian-flavor essence. The durian-flavor essence is prepared from propanethiol, 3-hydroxy-2-butanone, hexadecanoic acid, octadecanoic acid, 2-methyl-ethyl butyrate, 2-methyl-methyl butyrate, ethyl propionate, ethyl acetate, ethyl butyrate, propyl hexanoate, ethyl heptanoate, ethyl octanoate, 2,5-dithiahexane, 3,5-dimethyl-1,2,4-trithiolane, methyl 3-methylthiopropionate,diethyl disulfide, propyl trisulfide, diallyl sulfide, ethanethiol, propylene glycol and a durian extract. The durian-flavor essence has a natural, rich and non-irritating durian flavor, satisfies the people's pursuit of the flavor and widens the use range of durian; meanwhile, the product is resistant to high temperature, the loss of the durian flavor during hot processing can effectively be supplemented, and therefore the durian feature flavor of food is enhanced.

The invention discloses a Kyoho grape essence, which is prepared from ethyl acetate, ethyl propionate, propyl acetate, ethyl butyrate, ethyl crotonate, cinnamyl propionate, cinnamyl alcohol, phenethylisobutyrate, ethyl phenylacetate, beta-damascenone, cis-3-hexenyl isovalerate, storax alcohol, beta-citronellol acetate, beta-citronellol, styrallyl acetate, beta-geranyl acetate, beta-linalyl acetate and methyl anthranilate, N-acetyl anthranilate, ethyl caproate, ethyl caprylate, ethyl caprate, acetic acid, propionic acid, hexanoic acid, butyric acid, linalool, leaf alcohol acetate, leaf alcohol, hexanoic acid leaf alcohol ester, isobutyrate leaf alcohol ester, trans-2-hexenal, butanol, ethyl maltol, furanone, 3-hydroxy-2-butanone, ethanol and propylene glycol. The Kyoho grape essence disclosed by the invention is mellow and full in grape characteristic aroma and strong in natural feeling, and can enable a product to have natural Kyoho grape aroma and taste after being added into foods such as beverages, jam and pastries as a food additive.

The invention discloses a loquat essence. The loquat essence comprises, by weight, 60-85 parts of propylene glycol, 5-10 parts of benzaldehyde, 5-15 parts of dementholized peppermint oil, 2-8 parts ofmenthol, 2 to 10 parts of p-methoxyacetophenone, 1 to 5 parts of vanillin, 0.5 to 3 parts of isoamyl acetate, 0.3 to 1 part of ethyl isovalerate, 0.1 to 1 part of benzyl acetate, 0.1 to 1 part of peach aldehyde, 0.1 to 2 parts of sweet orange oil, 0.1 to 1 part of ethyl acetyl propionate. The invention also discloses a preparation method for the loquat essence. The loquat essence of the inventionis improved in natural feeling and endowed with strong cool and refreshing effect, can be perfectly combined with the fragrance of a throat lozenge, and increases a throat clearing and moistening function for the throat lozenge; moreover, the loquat essence has novel and unique fragrance and is effectively improved in quality, heat resistance and stability.

The invention relates to vanilla essence and a preparation method of same. The vanilla essence is composed of, by weight, 0.1-10 parts of natural vanillin, 0.1-10 parts of natural ethyl vanillin, 0.05-10 parts of vanilla tincture extract, 0.05-5 parts of acetyl methyl carbinol, 0.01-3 parts of veratraldehyde, 0.01-2 parts of p-methoxyacetophenone, 0.01-2 parts of heliotropin, and 5-99 parts of a solvent. The vanilla essence is used for preparing milk beverages, wherein a vanilla milk beverage product is significantly improved in fidelity and naturalness and characteristic fragrances, and significantly is reduced in egg-like odor. In preparation of the vanilla milk beverage product, the product is significantly improved in vanilla fidelity and naturalness and characteristic fragrances, andis significantly reduced in daily use chemical smell of vanilla.

The invention discloses coffee-flavored syrup and a preparation method thereof. The preparation method comprises the following steps: step 1, crushing 20-40 parts by mass of coffee beans into coffee powder with a particle size is not less than 60 meshes; dispersing 0.5-5 parts by mass of polyglycerol fatty acid ester into 30-80 parts by mass of water to form dispersion liquid, and performing heating to 80-100 DEG C; pouring the coffee powder into the dispersion liquid, carrying out ultrasonic extraction for 10-20 minutes, and concentrating the extracting solution subjected to centrifugal residue removal by using a flash evaporation method to obtain a coffee extracting solution; and step 2, uniformly mixing 20-40 parts by mass of the coffee extracting solution, 50-70 parts by mass of high fructose corn syrup, 10-20 parts by mass of cane sugar and 0.01-1.0 part by mass of potassium sorbate to obtain the coffee-flavored syrup. Various coffee flavor substances in coffee powder are effectively extracted and concentrated by using the aqueous dispersion of polyglycerol fatty acid ester with a wide HLB value to obtain the coffee extracting solution, so that the coffee flavor syrup preparedfrom the extracting solution is good in taste and rich in flavor, can be widely applied to foods and beverages, and improves the natural feeling and quality of products.

The invention relates to milk essence. The milk essence consists of 2-methyl-3-mercaptofuran, ethyl maltol, maltol, butyric acid, 5-decanolide, delta-dodecalactone, dimethyl sulfide, furaneol, hexylicacid, sulfurol, caprylic acid, oleic acid, 2-methyl-3-furanthio, capric acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, alcohol and propylene glycol. The invention further provides a preparation method of the milk essence. The preparation method comprises the following steps of weighing reaction raw materials in percentage by mass; and heating the raw materials in a sandwich pot, and performing stirring to a complete uniform dissolved state, so as to obtain the milk essence. The essence is added, so that pure milk taste fidelity, natural feeling and characteristic fragrance of foods are notably improved.

A preparing method of a flower-aroma spice is provided. The method combines a thermal reaction with fermentation and pervaporation to achieve preparation of the thermal-reaction flower-aroma spice which is colorless, transparent, high in strength and good in stability, and a problem that traditional thermal reaction essence products are dark in color, low in strength, poor in storage stability, and the like is solved. The obtained flower-aroma spice is wide in application range, can be adopted as essence for direct aroma addition for products, can be adopted as a raw material to improve chemical vapor of blend essence, and is suitable for daily chemicals, tobacco and various foods.

The invention relates to electronic atomized liquid containing borneol plant components and a preparation method of the electronic atomized liquid, belonging to the technical field of electronic atomized liquid. The invention relates to an electronic atomized liquid with rich and lasting taste, which comprises the following components: propylene glycol, glycerol and edible essence, and is characterized in that the edible essence is prepared from plant natural perfume, and the plant natural perfume contains borneol plant essential oil; the plant natural perfume also contains fruit essential oil or cigarette aroma light components, and also contains wood essential oil. The natural borneol plant component is added into the electronic atomized liquid, so that the electronic atomized liquid has an exciting effect on central nervous system, brings pleasure and satisfaction to people, is beneficial to reducing dependence on nicotine, can integrate rich fruit fragrance, wood fragrance and cigarette fragrance through fermentation and aging processes, is rich and lasting in fragrance, cool and refreshing in taste and good in taste, and can be used for preparing the electronic atomized liquid. And excellent suction experience is achieved.

The invention provides a honeysuckle flower and mint essential oil for cigarette capsules, and a preparation method and an application thereof. The honeysuckle flower and mint essential oil is formedthrough blending 10-40 wt% of mint essence, 1-5 wt% of honeysuckle flower essential oil, 0.2-0.5 wt% of Span, and the balance of a base oil solvent. The preparation method comprises the following steps: sequentially adding above materials into a container with a stirring device, stirring the materials at normal temperature under a rotating speed of 200-300 r / min for 1.0-2.0 h until the obtained solution is clarified and transparent, and filtering the solution by a 100 nm ceramic film to obtain the honeysuckle flower and mint essential oil. The blended honeysuckle flower and mint essential oilhas the obvious cool and refreshing features of mint and light unique delicate fragrance of honeysuckle flowers, the whole fragrance is comfortable, coordinative and natural, and the honeysuckle flower and mint essential oil can be directly applied to the cigarette capsules as a core to achieve stable formation of online production of the capsules and high qualified rate of products.

The invention relates to a durian flavor essence, which is composed of the following components: propanethiol; 3-hydroxy-2-butanone; hexadecanoic acid; octadecanoic acid; 2-methyl-ethyl butyrate; 2-methyl-butyric acid methyl butyrate; ethyl propionate; ethyl acetate; ethyl butyrate; propyl caproate; ethyl heptanoate; ethyl octanoate; -1,2,4-Trithiolane; Methyl 3-Methylthiopropionate; Diethyldisulfide; Propyl Trisulfide; Diallyl Sulfide; Ethanethiol; Propylene Glycol; Durian Extract. Durian flavor essence has a natural, rich and non-irritating durian flavor, which satisfies people's pursuit of flavor and expands the use range of durian; at the same time, the product is resistant to high temperature and can effectively supplement the loss of durian flavor during thermal processing, thereby enhancing the food's quality. Durian characteristic flavor.

The invention discloses a natural orange essence formula. The orange essence which is produced by the proportion of the formula has the advantages that: natural capraldehyde and natural nonanal of natural ingredients which have strong compatibility with sweet orange inspissated juice are used as key perfumes to prepare the natural orange essence product, and orange juice, mixed fruit juice, flavored emulsion beverage, other food and other beverages with different fruit juice contents adopt the orange essence as the additive, so the natural flavor and taste of the orange juice, the mixed fruitjuice, the flavored emulsion beverage, other food and other beverages containing different fruit juice contents can be improved, and natural perfume and taste can be brought to the product; and at the same time, the heat resistance and the perfume quality of the product can be higher than that of the similar domestic essence.

The present invention pertains to a compound represented by formula (1) with which it is possible to impart or enhance an aroma and flavor associated with the feeling of a highly natural fruit or fruit juice, or ripeness. The present invention also pertains to a flavoring composition containing said compound, a food / drink containing said compound or said flavoring composition, and a method for producing said food / drink.

The invention relates to a method for preparing a fried garlic oil seasoning powder through hot-melt extrusion. The multiple embedding technology combining the emulsification embedding technology andthe hot-melt extrusion technology is utilized, effective components and nutrients of garlic are reserved, and the method for preparing the fried garlic oil seasoning powder with rich fried garlic oilaroma and vivid and lasting garlic aroma is provided. The fried garlic oil seasoning powder prepared by the method has embedding and shielding effects, the smell is released after the fried garlic oilseasoning powder is boiled with hot water in use, the garlic oil smell is strong, and the cooking feeling is strong. The fried garlic oil seasoning powder can be applied to various foods and cateringingredients.

The present invention provides a rose fragrance base perfume composition, which comprises: a perfume component and a carrier acceptable in the cosmetic field; the perfume component further comprises 0.1-81.82 parts by weight of geranium oil, 0-41.67 parts by weight of citronellol, 0-41.67 parts by weight of phenethyl alcohol, and 0-76.92 parts by weight of hydroxycitronellal; and the total content of the perfume component in the perfume composition is 1-50 wt% . The invention also relates to a preparation method and application of the perfume composition.

The invention discloses a loquat essence, the weight ratio of each component is as follows: propylene glycol: 60-85 parts; benzaldehyde: 5-10 parts; mint oil: 5-15 parts; menthol: 2-8 parts ; p-methoxyacetophenone: 2-10 parts; vanillin: 1-5 parts; isoamyl acetate: 0.5-3 parts; ethyl isovalerate: 0.3-1 part; benzyl acetate: 0.1- 1 part; peach aldehyde: 0.1 to 1 part; sweet orange oil: 0.1 to 2 parts; ethyl levulinate: 0.1 to 1 part. The invention also discloses a preparation method of the above-mentioned loquat essence. The loquat essence of the present invention, on the one hand, increases the natural feeling of the essence, and in addition gives the loquat essence a strong cool and refreshing feeling, which can be well combined with the aroma of throat lozenges, and also increases the function of clearing throat and moistening throat of loquat lozenges; On the one hand, the loquat essence has a novel and unique aroma, and the quality, heat resistance and stability of the essence have been effectively improved.

The invention relates to a special shrimp flavor essence containing seaweed extract and a preparation method thereof. The shrimp flavor essence components include: seaweed extract, 1,2-propylene glycol, and shrimp flavor essence base material. Among them, the shrimp flavor base material is mainly composed of maltol, trimethylamine, phenethylamine, dimethyl sulfide, butyric acid, benzyl alcohol, octanoic acid, 1-pentene-3-alcohol, acetic acid, dimethyl disulfide Ether, 2,6-lutidine, ethyl maltol and other components. The flavor utilizes the original fishy aroma of seaweed extract, combining the green and salty aroma with the shrimp flavor base material, which makes the shrimp flavor essence have a clear fishy aroma, bursting head aroma, obvious and natural shrimp flavor in the body, and thick tail aroma , lasting fragrance. The essence uses the seaweed extract made from low-value seaweed to increase the fishy smell, fragrance and natural feeling of the essence. It is easy to use in fishing baits, achieves the effect of increasing fragrance and fishy smell, and can increase the temptation of fish bait to fish. Good reviews from lure customers.

The invention discloses a special mix-fruit essence for composite chewing gum, which is characterized by mainly comprising the following raw materials in percentage by weight: 9.0-12.0% of ethyl butyrate, 2.0-4.0% of ethyl acetate, 8.0-11.0% of isoamyl acetate, 3.0-5.0% of allyl caproate, 3.0-5.0% of natural menthol, 4.0-7.0% of vanillin, 8.0-10.0% of cold-pressed sweet orange oil, 22.4-52.8% of glyceryl triacetate, 1.5-3.0% of ethyl isovalerate, 0.5-1.5% of methyl salicylate and the like. The essence fuses characteristic aromas of sweet orange, lemon, pineapple, banana and other popular fruits among people, and the mint aroma of natural menthol is also added, so that the fruit aromas and mint aroma are better fused together.

The present invention relates to the production process and apparatus for artificial stone. Crushed stone, unsaturated resin, initiator, promoter, color powder in certain proportion are mixed, and the mixture is formed in the forming shop and cured naturally for 12-24 hr to produce artificial stone. The forming shop has two vacuum chambers for vibrating and extruding the casting mold for homogeneous mixing, eliminating water and bubble. The artificial stone product has compact structure, and the said production process is suitable for producing various kinds of artificial marble and artificial granite.

The invention discloses Wallace melon essence, which comprises 7 to 10 parts of fresh aroma chemical, 12 to 15 parts of sweet aroma chemical, 20 to 25 parts of fruit aroma chemical, 5 to 8 parts of pulp aroma chemical and 40 to 50 parts of Wallace melon concentrated liquid. The method comprises: juicing the Wallace melon, diluting the juice with water, absorbing with macroporous resin, washing with edible alcohol, and obtaining the Wallace melon concentrated liquid; analyzing the components of the fragrance of the Wallace melon concentrated liquid to obtain fragrance component data, wherein the data show that the fragrance of the fragrance of the Wallace melon consists of fresh aroma, sweet aroma, fruit aroma and pulp aroma; and preparing essence with a Wallace melon flavor. The preparation method blends fragrant and attractive Wallace melon essence of flavors of Wallace melon and derivatives thereof by using Wallace melon extracts and an essence blending technique. The obtained Wallace melon essence has high natural feel.

The invention relates to the technical field of essences, and particularly provides a chrysanthemum essence as well as a preparation method and application thereof. The first aspect of the invention provides chrysanthemum essence which at least comprises the following preparation raw materials in parts by weight: 85-95 parts of chrysanthemum morifolium ramat extracting solution, 8-10 parts of propylene glycol, 0.45-0.85 part of spice and 0.15-0.25 part of acetic acid. According to the chrysanthemum essence disclosed by the invention, the chrysanthemum morifolium ramat and the essence are blended, so that all the components in the chrysanthemum essence interact and supplement each other, and the chrysanthemum essence has excellent chrysanthemum fragrance natural feeling and high durabilityand can be better applied to beverages.

The present invention discloses a banana essence for dairy products. A formula comprises the following raw materials in percentages by weight: 1-5% of isoamyl acetate, 1-5% of isoamyl isovalerate, 2-4% of vanillin, 5-13% of isoamyl butyrate, 15-20% of ethyl hexanoate, 8-10% of ethyl butyrate and 5-7% of ethyl octanoate. The product prepared by the method can enhance natural feeling of the banana essence, enables the banana essence to be better combined with the dairy products, and avoids problems that aroma is dispersed and separated from drink subjects.

The invention relates to a baked potato essence, which is composed of: 2,3,5-trimethylpyrazine; 2,3-dimethylpyrazine; 2-ethyl-3,5-dimethylpyrazine ;Phenylacetaldehyde;2,4-Decadienal;2-Methylpyrazine;2-Acetylpyrazine;2,3,5,6-Tetramethylpyrazine; 2‑acetylfuran; isovaleraldehyde; 3‑methylthiopropanal; vanillin; furfural; 2,3‑diethyl‑5‑methylpyrazine; hexanal; trans‑2‑ Heptenal; trans-2-decenal; trans-2-octenal; 2-isobutyl-3-methylpyrazine; heptanal; 2,3-diethylpyrazine; reaction solution; baking Potatoes soaked in oil. The flavor has a natural aroma, high fidelity, full-bodied and mellow, stable quality, close to the natural aroma of baked potatoes, and high temperature resistance, which can effectively supplement the loss of potato flavor during thermal processing, thereby enhancing the characteristic flavor of potatoes in food.

The invention discloses a natural black soybean extract and a preparation method thereof. The black soybean extract is extracted and prepared from the following raw material components and corresponding parts by weight: black soybean, 100 parts; reducing sugar, 2 parts; purified water , 1300 parts; the reducing sugar is made of D-glucose and D-xylose in a 2:1 weight ratio, which is successively extracted by stage heating, bioenzymatic extraction, and the preparation steps of the natural black soybean extract are produced in three steps. become. The natural black soybean extract provided by the invention has a natural mouthfeel and a pure aroma, and there is no sense of incongruity caused by the smell of chemical additives. It contains more beneficial substances and meets various needs of the human body. The effect is better than that of traditional chemically synthesized bean flavor additives, which increases the nutrition of food and is safe and has no side effects on the human body. It satisfies people's pursuit of pure natural food and is a pure natural substitute for the existing chemically synthesized bean flavor.

The invention relates to a farm-flavor shredded-pork-with-vegetable essence. The farm-flavor shredded-pork-with-vegetable essence comprises the following ingredients: 4-methyl-5-(beta-hydroxyethyl)-thiazole; 2-methyl-3-furanthiol; bis-(2-methyl-3-furyl)-disulfide; 3-methylthio-propanal; 3-methylthio-propanol; 2,4-heptadienal; homofuraneol; furanone; octanal; 1-octene-3-alcohol; difurfuryl-sulfide;2,3,5-trimethyl-pyrazine; furfuryl-thioacetate; ethyl-3-methylthiopropionate; 2-methoxy-3-isobutyl-pyrazine; caproaldehyde; anisaldehyde; isovaleraldehyde; phenylacetaldehyde; farm-flavor oil; and soybean oil. The farm-flavor shredded-pork-with-vegetable essence has obvious characteristics of green peppers, and perfectly combines with flavor of stir-fried meat; moreover, the farm-flavor shredded-pork-with-vegetable essence is soft in aroma and natural in flavor. Thus, the farm-flavor shredded-pork-with-vegetable essence is capable of livingly presenting natural cooked aroma of dishes as wellas refreshing and pleasant taste of fresh vegetables. The farm-flavor shredded-pork-with-vegetable essence is capable of fully presenting the essence of the dishes of farm-flavor shredded pork with vegetables.

The invention discloses a silicon crystal stone material containing seaweed silica powder. The preparation raw materials include the following materials in parts by weight: 3-10 parts of silicon powder, 5-30 parts of seaweed mud, 50-90 parts of quartz sand, and 20 parts of glass powder. -50 parts, 0.1-10 parts of color paste, 5-15 parts of polyester resin, 0.05-0.15 parts of curing agent, 0.05-0.15 parts of coupling agent. The invention also discloses a preparation method of the resin-type stone, which includes steps: 1) taking each material according to the amount; 2) mixing materials: mixing quartz sand, glass powder, silicon powder, seaweed mud, and polyester resin, stirring for 1 After -5 minutes, add color paste, curing agent and coupling agent, mix and stir to form stone mud; 3) press the stone mud under vacuum; 4) solidify and demould at room temperature, and then cut and polish to obtain finished product. The stone material of the invention can be used in an environment with low temperature and excessive humidity, has enhanced impermeability, strength, salt resistance, corrosion resistance, is more beautiful, and can purify air.