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 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 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.

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 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 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 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.