39results about How to "Increase sweetness" patented technology

The invention belongs to the technical field of biology, and particularly relates to a sweet protein composition as well as a preparation method and application thereof. The sweet protein composition comprises the following sweet proteins: at least one of Brazilian sweet protein, kiwi sweet protein, omethoate sweet protein, rhizoma curculiginis sweet protein, capparis masaikai sweet protein, miracle fruit element, petatin, thaumatin and agrocybe cylindracea sweet protein. The invention also provides a preparation method of the sweet protein composition, and the preparation method simplifies the purification process and significantly improves the purity and yield of the sweet protein. The sweet protein composition disclosed by the invention is suitable for various foods, beverages, medicines and health-care products, so that the taste of the medicines is improved, and the compliance of patients is improved. In addition, the sweet protein composition can also be used in weight-losing products, antioxidant supplements and health-care products for enhancing immunity, and oral care products such as toothpaste and mouth wash, and can provide pleasant sweetness and improve mouth feel.

The invention discloses a cooking control method of a cooking utensil, the cooking utensil and a medium, the cooking utensil comprises a cooking cavity, the cooking cavity contains starch-containing food materials, the cooking control method comprises the following steps: controlling the temperature in the cooking cavity to rise to a first target temperature and keeping the first target temperature for cooking for a first duration, the first target temperature is lower than the inactivation temperature of amylase in the starch-containing food material and higher than or equal to the initial gelatinization temperature of the starch-containing food material; controlling the temperature in the cooking cavity to be reduced from the first target temperature to a second target temperature and keeping the second target temperature for cooking for a second duration; and heating the cooking cavity after the second duration so as to cook the starch-containing food materials. According to the invention, the technical problem of insufficient sweetness of cooked starch-containing food materials is solved to at least a certain extent.

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 invention relates to the technical field of rice vinegar, in particular to a preparation method of compound flavor nutritional rice vinegar, which comprises the following steps: step 1, preparing materials; step 2, pretreatment; step 3, pre-fermentation; step 4, medium-term fermentation; step 5, acetic fermentation; the rice vinegar prepared by the preparation method disclosed by the invention contains more antioxidant substances including vitamin C, vitamin E and the like, and free radicals in a body can be removed through the excellent antioxidant performance of the antioxidant substances, so that cell aging can be prevented; the organic acid contained in the prepared rice vinegar can be beneficial for the body to absorb sugar, so that the sugar content in the blood can be finely reduced, the blood sugar concentration can be reduced, and diabetes can be prevented.

The application belongs to the technical field of additives, and particularly relates to a kind of iridoid glycosides and its application in sweetener or sweet taste regulator. The iridoid glycosides in the application has the structure shown in formula 1, the sweetness is 400 times of sucrose, the sweet taste is fast, the taste and duration are similar to sucrose, and there is no bad aftertaste. The iridoid glycosides can be used as sweetener, sweet taste regulator, used for preparing health food and beverage, or used as oral drug excipient in drug preparation, to achieve the effect of reducing sugar without reducing sweetness.

The invention relates to the technical field of aloe polysaccharide extraction, and provides an extraction method of aloe polysaccharide for cigarettes, which comprises the following steps: S1, crushing and filtering aloe leaves to obtain aloe juice; s2, adding an extracting agent into the aloe juice for extraction, and collecting an extracting solution; s3, an alcohol solvent is added into the extracting solution for precipitation, and aloe polysaccharide is obtained through recrystallization; the extracting agent comprises acetic acid, N, N-diethyl chloroformamide and water; the mass ratio of the acetic acid to the N, N-diethyl chloroformamide to the water is (1-6): 3: 2. According to the technical scheme, the problem that the extraction yield of the aloe polysaccharide is low in the prior art is solved.

The invention discloses an aerosol generating substrate and an aerosol generating system. The aerosol generating substrate comprises 2-hydroxyacetone and propylene glycol. According to the application, the 2-hydroxyacetone is added into the aerosol generating substrate and replaces part of propylene glycol in the aerosol generating substrate, so that the particle size of the aerosol generated by atomization can be effectively increased, the release of formaldehyde is reduced, and the safety problem of heating atomization of the aerosol generating substrate in related technologies is improved; meanwhile, the 2-hydroxyacetone is used as a natural humectant, so that the dryness of the aerosol can be reduced, the moist feeling of the aerosol can be improved, the keto-sweet feeling can be increased, and the use experience of a user can be improved.

The invention discloses a nicotine-tolerant pectate lyase mutant and an application thereof in tobacco leaf treatment. According to the invention, pectin lyase PL6 is taken as a starting enzyme, mutation sites are designed and optimized, and single-site saturated mutation is designed according to two sites Lys-107 and Asp-84 of hydrogen bonds formed by enzyme and nicotine, so that a mutant is constructed. The enzyme activity of the pectate lyase mutants D84A and K107R still remains 83.63% and 81.30% under the condition that the nicotine concentration is 1%; d84A and K107R enzyme solutions are sprayed on the tobacco leaves, and the pectin is degraded, so that the quality of the tobacco leaves is remarkably improved.

This invention belongs to the field of reconstituted tobacco technology, and provides a reconstituted tobacco based on a functional compound of Phyllanthus emblica and its preparation method. The reconstituted tobacco includes a porous composite substrate and a coating liquid. The Phyllanthus emblica functional compound includes Phyllanthus emblica pomace pulp and Phyllanthus emblica extract. The porous composite substrate is prepared by mixing and molding Phyllanthus emblica pomace pulp and tobacco pulp, wherein the Phyllanthus emblica pomace in the pulp has a porous and loose structure. The coating liquid is prepared by mixing Phyllanthus emblica extract and tobacco concentrate. The reconstituted tobacco prepared by the method of this invention can enhance the fruity sweetness and aroma of the reconstituted tobacco, improve its aroma quality, reduce its irritation, reduce its woody smell, and effectively improve the comfort of the reconstituted tobacco.

The present invention provides a method for extracting low-smelling and bitter codfish bone collagen peptide by using a composite enzyme, comprising the following steps: (1) taking fresh codfish bones, adding deionized water and lipase to carry out enzymatic hydrolysis reaction; (2) washing the fish bones after the reaction, freezing, thawing, repeating the process 2-3 times, and then crushing them into particles with a particle size of ≤5 mm, filtering and drying; (3) adding the composite enzyme into deionized water, adjusting the pH to 6-7 with citric acid, adding the crushed fish bone powder, and carrying out enzymatic hydrolysis reaction in a vacuum state for 6-8 hours; (4) after inactivating the enzyme in a boiling water bath, separating the supernatant and the precipitate from the obtained enzymatic hydrolyzate, and concentrating the supernatant in a vacuum and drying to obtain the codfish bone collagen peptide. The cod bone collagen peptide extracted by the method disclosed in the present invention has a high content of active peptides, with total nitrogen at 13.7-14.2%, oligopeptides at 78.3-79.7%, and protein hydrolysates with a relative molecular mass of less than 1000u accounting for 97.6-98.9%. The extracted cod bone collagen peptide has no obvious bitterness and fishy smell, which is beneficial to improving the application range of the cod bone collagen peptide.

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.

This application discloses a slow-release sweet-flavored tipping paper and its preparation method, including the following steps: selecting a natural sweetener with a binding energy to the sweet-flavored compound not exceeding -5.0 kcal / mol; preparing an aqueous solution of the natural sweetener with a concentration of 0.001 g / L to 0.1 g / L; simultaneously dissolving the sweet-flavored compound in a 5% ethanol solution; uniformly mixing the aqueous solution of the natural sweetener and the ethanol solution of the sweet-flavored compound to obtain solution A; the mass ratio of the natural sweetener to the sweet-flavored compound in solution A is 1:1-5; and applying solution A to the surface of the tipping paper. This application uniformly coats the sweet-flavored compound and the natural sweetener onto the surface of the tipping paper, utilizing the non-volatile nature of the natural sweetener and its adsorption effect on the sweet-flavored compound to delay the release of aroma from the tipping paper and improve cigarette quality.

The invention belongs to the technical field of microbial spice preparation, and particularly relates to a preparation method and application of biological apricot spice. Saccharomyces cerevisiae HS-1 is used as a fermentation strain Saccharomyces cerevisiae and is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.30677. The biological apricot spice is prepared by fermentation, so that the content of aromatic substances such as 3-hydroxy-2-butanone and lauric acid in the spice can be remarkably increased, and the flavor of the biological apricot spice is improved. The biological apricot spice can generate new flavor substances such as isoamyl alcohol, isoamyl acetate, phenethyl alcohol, phenethyl acetate and the like, is applied to cigarettes, and can obviously improve the sweet aroma and fruity aroma of the cigarettes, increase the sweet and moist feeling of smoke and reduce irritation.

This invention discloses a method for processing organic Wuyi rock tea with triple aroma enhancement and high sweetness through heavy fermentation at 51.3℃, belonging to the field of tea processing technology. Using fresh Wuyi rock tea leaves as raw material, after withering and cooling with cold air, the tea undergoes four cycles of ambient temperature withering, each cycle including shaking, static fermentation, and cold air blowing, with the shaking time progressively extended. Then, three temperature-controlled heavy fermentation cycles are performed, with static fermentation at 51.3℃ for 35-45 minutes, and the shaking time progressively extended until the leaves reach a state of three parts red and seven parts green. Finally, a final aroma enhancement shaking is performed, followed by direct fixation. After light pressing, heavy pressing, and light pressing and kneading, the tea undergoes initial drying, cooling, and re-drying to obtain the raw tea. This invention coordinates the oxidation transformation and moisture changes of fresh leaves at different maturity levels, reducing the bitterness of the finished tea, improving floral and fruity aromas, sweetness, and flavor harmony, and enhancing aroma retention and quality stability during storage.

The invention relates to the technical field of tobacco processing, in particular to a composition for improving sensory comfort of burley tobacco and a preparation method and application of the composition. The composition for improving the sensory comfort of the burley tobacco, provided by the invention, is prepared from the following components in parts by weight: 6 to 55 parts of sugar material, 12 to 110 parts of herbal extract, 1 to 8 parts of malic acid, 1 to 5 parts of linalool, 2 to 20 parts of glycerol and 45 to 72 parts of water, wherein the sugar material is prepared from high fructose corn syrup and fructose, the mass ratio of the high fructose corn syrup to the fructose is (5-45): (1-10), and the high fructose corn syrup is F60 high fructose corn syrup; the herbal extractum comprises licorice extractum, cocoa extractum, jujube extractum, sea-buckthorn extractum, dark plum extractum, benzoin extractum and lysimachia sikokiana extractum. According to the burley tobacco lining adopting the composition, the aroma quality of burley tobacco can be improved, the sensory comfort of burley tobacco can be remarkably improved, the irritation is reduced, the aftertaste is improved, and the smoke state is improved.

The application discloses a method for applying lanthanum as a passion fruit cadmium reduction agent and improving fruit quality, which comprises the following steps: during the young fruit period to the mature period of the passion fruit, a compound regulation agent prepared from La(NO3)3 and water is sprayed on the leaves; the concentration of La(NO3)3 in the compound regulation agent is 40-53.3 mg / L in terms of La; the spraying is performed three times, and the first spraying is preferably performed during the young fruit formation period, the second spraying is performed during the initial swelling period, and the third spraying is performed during the early fruit filling period. Through scientific spraying of the lanthanum nitrate in the Cd-polluted soil, the passion fruit can be stably grown, the Cd accumulation amount of the fruit and the plant can be significantly reduced, the sugar and acid constitution, the vitamin C content and the antioxidant enzyme activity of the fruit can be improved, and the fruit quality and the stress resistance can be ensured.

The invention belongs to the technical field of food essences, discloses a sour bamboo shoot chicken paste essence and a preparation method thereof, and particularly discloses a paste essence which comprises the following components: thermal reaction sour bamboo shoot chicken base paste, a stewed chicken essence base and a sour bamboo shoot essence base, the thermal reaction sour bamboo shoot chicken base paste is prepared from the following components: a sour bamboo shoot chicken thermal reactant, potassium sorbate and water. The stewed chicken base and the sour bamboo shoot base are added on the basis of the thermal reaction sour bamboo shoot chicken base paste, so that the characteristic flavor of the sour bamboo shoot chicken is enhanced; the sour bamboo shoot chicken paste essence provided by the invention can be widely applied to prefabricated dishes, seasonings, meat products, pickled foods and the like, and provides a strong technical support for enriching and innovating food tastes, so that the sour bamboo shoot chicken paste essence is wide in application prospect and very high in market competitiveness.

The invention belongs to the technical field of tobacco flavor preparation, and discloses a method for preparing tobacco flavor based on polysaccharide Maillard reaction and application of the tobacco flavor. The method comprises the following steps: dissolving amino acid and polysaccharide in a solvent according to a certain molar ratio to obtain a reaction material; putting the reaction materials into a reaction kettle, and carrying out Maillard reaction under a closed condition; and after the reaction is finished, rapidly cooling the reaction kettle to room temperature to obtain a Maillard reaction product. In the reaction process, polysaccharide is cracked into various reducing sugars step by step and is subjected to Maillard reaction with amino acid, so that the problems that monosaccharide participates in the Maillard reaction, the aroma is single, and the reaction is violent and difficult to control are effectively solved. When the tobacco flavor is applied to cigarettes, the irritation of smoke can be remarkably reduced, offensive odor can be covered, meanwhile, the smoke is softened, the aftertaste is improved, the smoke concentration is increased, and the baking fragrance and the sweet aftertaste are increased. The method is low in cost, simple in equipment and convenient to operate, can be put into production without modifying existing production equipment, and has a good industrial application prospect.

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.

The present invention discloses seafood mushroom sweet peptides and an extraction method and application thereof, and belongs to the technical field of protein active peptides. The amino acid sequence of seafood mushroom sweet peptides is: Glu‑Gly‑Asn‑Pro‑Ala‑His‑Gln‑Lys, Gln‑Glu‑Gln‑Glu‑Ala‑Lys‑Lys‑Arg or Ala‑Gly‑Leu‑Glu‑Leu‑Leu‑Lys. The sweet peptides are all extracted from seafood mushrooms. The sweet peptides are small molecular weight peptides and are easily absorbed by the human body. The sensory test results show that the extracted sweet peptides have good sweetness and richness, can be used instead of sucrose, and have great application significance in the food field.

An object of the invention is to provide a low-alcohol beer-taste beverage having a good balance of sourness, bitterness, and sweetness, having a reduced fermented soybeans odor, and exhibiting a refreshing aftertaste. The means of solving the problem is a low-alcohol beer-taste beverage containing more than 50 mg / L and less than 250 mg / L of polyphenols, more than 30 mg / L and less than 170 mg / L of acetic acid, and a component derived from a wort fermented liquid.

The invention belongs to the technical field of microbial spices, and particularly relates to a preparation method and application of aspergillus flavus, a microbial preparation and an apricot spice. The classification name of aspergillus flavus is Aspergillus flavus, the strain name is HS-4, the aspergillus flavus is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation number is CGMCC No.41231. The invention further discloses a method for preparing the aspergillus flavus. The strain can be used as a fermentation strain to play a role in fermentation of apricot spices. The aspergillus flavus provided by the invention can be used for increasing the content of flavor substances such as octadecyl acetate and lauric acid in the flavor, can generate new flavor substances such as 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H)-pyran-4-ketone, 5-methylfurfural and dibutyl phthalate, and can be added into cigarettes to obviously improve the fruity flavor and the sweet flavor, so that the flavor of the cigarettes is improved. Smoke fineness is increased, and irritation is reduced.

The invention belongs to the technical field of baijiu, and particularly relates to a preparation method of colored baijiu. According to the invention, a specific raw material ratio is adopted, and the colored white spirit is finally obtained through a corresponding fermentation procedure. Results of the embodiment show that the brewed sorghum red wine is superior to common sorghum red wine in the aspects of alcoholic strength, acidity, sweetness, tannin content, antioxidant activity, nutritional ingredients, sensory evaluation and the like. Particularly, the natural raw materials such as hovenia acerba, longan, pericarpium citri reticulatae and chrysanthemum are added, so that the flavor, the nutritional value and the health effect of the wine are remarkably improved.

The invention discloses a cooking control method of a cooking utensil, the cooking utensil and a medium, the cooking utensil comprises a cooking cavity and a liquid collecting module, starch-containing food materials and liquid are contained in the cooking cavity, and the control method comprises the following steps: executing a first heating step on the cooking cavity; in the process of executing the first heating step, the cooking utensil is controlled to execute a solid-liquid separation step, in the solid-liquid separation step, part of liquid is separated from the cooking cavity to a liquid collecting module, and the liquid collected in the liquid collecting module flows back to the cooking cavity. According to the invention, the technical problem of insufficient sweetness of cooked starch-containing food materials in the prior art is solved at least to a certain extent.

The invention discloses a fragrance-producing golden ear strain and a use thereof. The golden ear strain or its fermentation liquid is used as a tobacco biological flavoring and added into cigarettes or cigars. The golden ear strain has good coordination with tobacco, can enrich the tobacco fragrance, reduce impurities and irritation, and increase the sweetness.

The application discloses a strain of Zygosacharomyces rouxii and application of the strain in fermented food, and belongs to the field of fermentation engineering and biotechnology. The application provides a strain of Zygosacharomyces rouxii MY03, and the preservation number is CCTCC NO: M 20221652. The Zygosacharomyces rouxii MY03 is used for yellow rice wine fermentation, and the alcohol content, fusel and amino acid content of the prepared yellow rice wine have no significant difference compared with a traditional fermentation method, the organic acid content is reduced, the ethyl ester content is increased by 50.82%, the fusel and ester of the produced yellow rice wine are coordinated, the astringency, sourness and alcohol aroma are reduced, the aroma and taste are more balanced, the content of ethyl vinyl guaiacol is increased from 9.16 mu / g to 74.31 mu / g, the herbal aroma is prominent, and the flavor and sensory diversity of the yellow rice wine are increased.

Described herein are methods for making rebaudioside I, including highly purified rebaudioside I. These methods utilize biocatalysts that convert rebaudioside A to rebaudioside I. Also provided are compositions and consumables comprising rebaudioside I, including sweetener compositions and flavor enhancing compositions.

This invention relates to the field of food processing technology, specifically disclosing a high-flavor soy milk processing method based on optimized soybean quality evaluation indicators. The steps include: selecting soybeans, washing them, and soaking them in water, controlling the soaking temperature at 15-25℃, the time at 7-9 hours, and the pH value at 6-8; then grinding the soaked soybeans, controlling the grinding time at 280-320 seconds; finally, boiling the soy milk to inactivate enzymes, filtering, and cooling to sterilize to obtain the finished product. This invention, without adding any external substances, effectively reduces the formation of beany odor substances such as hexanal by optimizing the soaking and grinding process parameters, significantly improving the uniformity of soy milk particle size distribution and system stability, resulting in a rich, smooth, and balanced natural flavor. Furthermore, the process parameters are precisely quantified, making it easy to automate in industrial applications.

An object of the present invention is to provide a low-alcohol beer-taste beverage having a good balance of sourness, bitterness and sweetness, having a beer-like complex taste and robust feeling of drinking, and having a reduced drool odor and a potato odor. The means of solving the problem is a low-alcohol beer-taste beverage containing less than 40 µg / L of linalool, more than 30 mg / L and less than 170 mg / L of acetic acid, and a component derived from a wort fermented liquid.

This application relates to the field of milk tea preparation technology, and in particular to a compound dried fruit beverage and its preparation method. Using specialty dried fruits such as jujubes, hawthorn berries, large apricots, and small white apricots as core ingredients, it combines medicinal and edible auxiliary materials and natural milk base. Through low-temperature slow extraction for aroma enhancement, gradient cooking to lock in nutrients, and microencapsulation to protect activity, it solves the technical problems of traditional dried fruit milk tea, such as bland fruit flavor, easy nutrient loss, layered taste, and cloying sweetness. The milk tea of ​​this invention has a high degree of integration of fruit and milk aromas, a smooth and mellow taste, and also possesses health benefits such as strengthening the spleen and aiding digestion, replenishing qi and nourishing blood. It contains no artificial flavors or preservatives, and has a shelf life of up to 90 days at room temperature. Experimental verification shows that its total phenol content is ≥6.8mg / g, total flavonoid content is ≥3.2mg / g, antioxidant capacity is ≥75%, and sensory score is above 92 points, indicating significant industrialization potential.