12results about How to "Increase sweetness" 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.

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 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 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 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 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 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.

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.

The utility model discloses a coffee filter cup, it includes cup body and the base of setting in the bottom of cup body, cup body has the internal space of containing filter paper, and the cross section area of this internal space gradually reduces along downward direction, is provided with several strip-shaped protrusions along the circumferential distribution of cup body on the inner surface of internal space, is provided with the filter out portion on the downside of internal space, and the middle part of filter out portion is opened first filter hole, is provided with several convex edges on the circumferential of first filter hole around on filter out portion, and each convex edge extends along the radial direction of first filter hole, is opened several second filter holes on filter out portion and is provided with along the circumferential of first filter hole, and the radius of second filter hole is less than the radius of first filter hole. The utility model discloses through the combination of first filter hole and second filter hole, can flexible switching fast flush and slow speed soak mode, cover from the full flavor extraction of refreshing fruit acid to mellow bitter sweet, satisfy the demand of various extraction mode of user.

The invention provides a fermentation method of cigar tobacco leaves and fermented tobacco leaves. The fermentation method of the cigar tobacco leaves comprises the following steps: mixing cigar tobacco leaves to be fermented with a gordon euryale seed extract to obtain a mixture; sequentially carrying out moisture regaining treatment and fermentation treatment on the mixture; wherein the mass of the gordon euryale seed extract is 0.01%-0.5% of the mass of the cigar tobacco leaves. A large number of researches find that the gordon euryale seed extract is rich in starch, protein, polysaccharide, mineral substances and various trace active ingredients, and can be used as a fermentation substrate to participate in the cigar tobacco leaf fermentation process, regulate and control the microbial metabolism community structure and participate in the biochemical reaction process; meanwhile, in the combustion process, the compound can react with chemical components in tobacco leaves and smoke to form aroma substances. Therefore, the gordon euryale seed extract with a specific content is added in the fermentation process of the cigar tobacco leaves, so that the sweetness of the cigar tobacco leaves can be remarkably improved, the irritation of the cigar tobacco leaves is reduced, and the smoke state and the aftertaste comfort are improved.