1166results about How to "Increase sweetness" patented technology

The present invention provides a novel amino acid derivative, and a salt for thereof. The present invention further provides a sweetening agent and a food or beverage, which contains the novel amino acid derivative of the present invention to increase the sweetness of the same.

The inventions disclosed herein relate to man-made bi-aromatic amide compounds that, when contacted with comestible food or drinks or pharmaceutical compositions at concentrations preferably on the order of about 100 ppm or lower, serve as sweet taste modifiers, sweet flavoring agents, or sweet flavor enhancers, for use in foods, beverages, and other comestible products, or orally administered medicinal products or compositions, optionally in the presence of or in mixtures with conventional flavoring agents such as known natural saccharide sweeteners and previously known artificial sweeteners.

The present invention provides a technique for improving the sweetness of stevia extract. A composition having an excellent sweetness quality can be obtained by combining rebaudioside A, which is a main sweetness component of stevia extract, with mogroside V, which is a main sweetness component of siraitia grosvenorii extract, at a weight ratio of 95:5 to 60:40. By using the mixture described above as a sweetener, favorable sweetness can be imparted to various products, such as foods, medicines or quasi drugs.

According to the virtualization-based attack intelligent trapping system provided by the invention, intelligent trapping of attackers is realized by constructing two stages of honeypots in the SDN. The first level is a reconnaissance honeypot and provides real services, and when an attacker scans the system and attacks the attacker, the reconnaissance honeypot and the attacker perform preliminaryinteraction to obtain attack data. Analyzing is carried out on the preliminary attack data to identify an attack target of an attacker and predict an attack intention of the attacker; and a corresponding second-stage honeypot is started, namely a special honeypot by combining a scene knowledge base, attack flows are migrated into the special honeypot, an attacker is enabled to perform deep interaction with the special honeypot, and the state of the special honeypot is stored for subsequent analysis after the attack is finished.

The invention relates to essence, in particular to flavoring essence used for tobacco. The flavoring essence is formed by mixing the following raw material components in percentage by weight: 1 to 3 percent of 10 percent vanillin, 2 to 4 percent of 10 percent damascenone, 2 to 4 percent of 10 percent ethyl maltol, 5 to 8 percent of stachyurus extract, 2 to 4 percent of Peru concrete, 1 to 3 percent of five-flavor ketone, 0.5 to 2 percent of 10 percent furaneol, 1 to 3 percent of 10 percent oak chip extract, 0.5 to 2 percent of 10 percent cassia leaf oil, 0.5 to 2 percent of elecampane extract, 1 to 3 percent of 10 percent clove bud oil, 2 to 4 percent of Xianning orange osmanthus extract, 1 to 3 percent of 1 percent valerian oil, 1.5 to 3 percent of trigonella tincture, 0.5 to 2 percent of 10 percent geranium oil, 15 to 20 percent of white hyacinth bean tincture, 1 to 3 percent of 10 percent acetic ether, 5 to 8 percent of lonicera confusa extract, 1 to 3 percent of ribes burejeuse extract, 8 to 51.5 percent of 70 percent ethanol, and 1 to 3 percent of daidzein. The flavoring essence used for the tobacco overcomes the defects that the prior cigarette has burr feeling at the throat and astringent feeling at the oral cavity, and has quite obvious effect of improving the comfort of the cigarette.

Stevia compositions are prepared from steviol glycosides of Stevia Rebaudiana Bertoni. The compositions are able to provide a superior taste profile and can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.

The invention discloses a preparation method of melon and fruit perfume for cigarettes. The preparation method comprises the following steps: (1) smashing melon and fruit raw materials, and carrying out solid-liquid separation so as to obtain fruit juice and solid fruit flesh; (2) carrying out reduced pressure concentration on the fruit juice to remove water so as to obtain fruit juice extract; (3) combining the fruit juice extract and the solid fruit flesh, and adding 3-6 times by weight of alcoholic solution with the concentration of 70%-80% for extraction so as to obtain a primary extract solution and residues, wherein the extraction temperature is 50-80 DEG C, and the extraction time is 1-4 hours; (4) adding 3-6 times by weight of alcoholic solution with the concentration of 40%-50% to the residues for extraction, and carrying out solid-liquid separation so as to obtain a secondary extract solution, wherein the extraction temperature is 50-80 DEG C, and the extraction time is 1-4 hours; (5) combining the extract solutions, and carrying out reduced pressure concentration to remove solvents so as to obtain the melon and fruit perfume for the cigarettes. The preparation method is simple, convenient and practicable; by adopting the preparation method, the extraction rates of reducing sugar, organic acid, flavone, polyphenol and glucoside in melons and fruits are increased, and meanwhile, the amount of amino acids, protein and macromolecular polysaccharides dissolved in the perfume is reduced.

The invention describes compositions that include a stevia sweetener and a salt of a steviol glycoside, wherein the concentration of the components provide an improved taste profile where bitterness, after taste and / or lingering of the stevia sweetener is decreased or eliminated.

The invention relates to green organic grapes and a planting method thereof. Particularly, the planting method for the green organic grapes disclosed by the invention comprises the following steps: building a garden, erecting brackets, selecting seedlings, keeping full stands of seedlings, planting seedlings, performing field planting, managing water and fertilizer, shaping, trimming, performing flower thinning, fruit thinning, preventing and controlling diseases and insect pests, and harvesting. The invention also provides the green organic grapes, which have high sweetness, long shelf period and high yield. Particularly, the invention generally provides the planting method for the green organic grapes; the grapes are planted with high benefits; by the method, the yield is high; the produced grapes have good taste, high sweetness, and / or long shelf period; the delicious organic green grapes are placed in fruit trays to be brought to people.

The invention discloses a fertilizer special for high-quality high-yield southern citrus and a preparation method thereof and relates to the field of agricultural fertilizers. The fertilizer is formed by mixing and granulating the following components in parts by weight: 25-35 parts of organic matters, 17-23 parts of calcium, 16-20 parts of urea, 6-10 parts of monoammonium phosphate, 10-14 parts of potassium sulfate, 2-4 parts of talcum powder, 0.4-0.6 part of trace elements, 6-10 parts of humic acid, 0.4-0.6 part of microorganism and 1 part of coating cementing agent. The fertilizer provided by the invention has the characteristics that the fertilizer is green and environment-friendly, is suitable for being applied to the southern citrus and can promote the high quality and the high yield of the southern citrus. The fertilizer provided by the invention can be used as a basic fertilizer for the southern citrus in winter, and can also be used as a basic fertilizer for vegetables, flowers, melons and fruits, teas and other fruit trees in winter.

The invention discloses the preparation of a compound polysaccharide humectant and application of the compound polysaccharide humectant to cigarettes. The preparation method comprises the following steps of: (1) crushing compound Chinese medicines such as Adenophora elata, dwarf lilyturf tuber, and platycodon grandiflorus, adding water, slightly boiling, performing reflux extraction, mixing extracting solution, and filtering; (2) adding protamex and high-temperature amylase into the extracting solution, and performing enzymolysis; (3) absorbing naturally cooled enzymolysis extracting solution by using a macroporous resin column, and collecting flow-through liquid; (4) concentrating the flow-through liquid in a rotary evaporator until the moisture is not evaporated to obtain the polysaccharide humectant; and (5) dissolving the polysaccharide humectant in water and adding into cut tobacco, wherein the humidification effect of cigarettes is remarkably improved, and the dry sensation of the cigarettes is reduced and the sweet degree of the cigarettes is strengthened when the cigarettes are smoked. The invention has the outstanding advantages that: the compound polysaccharide humectant can improve the aesthetic quality of the cigarettes, reduce the dry sensation of smoke, improve the sweet degree and comfort degree, and has remarkable effects of promoting the secretion of saliva or body fluid and humidifying; and the application of the technology cannot change the conventional cigarette processing technology, and the technology has actual application value.

Disclosed are steviol glycosides referred to as rebaudioside V and rebaudioside W. Also disclosed are methods for producing rebaudioside M (Reb M), rebausoside G (Reb G), rebaudioside KA (Reb KA), rebaudioside V (Reb V) and rebaudioside (Reb W).

The invention provides the application of moringa oleifera seed extractive to a cigarette filter stick. The application of the moringa oleifera seed extractive to the cigarette filter stick is characterized in that the moringa oleifera seed extractive serving as essence fragrance is added to the filter stick of the cigarette, and 5-20 microliters of moringa oleifera seed extractive is added to the filter element of the filter stick of each cigarette. According to the preparation method of the moringa oleifera seed extractive, the moringa oleifera seed extractive is extracted form a moringa oleifera seed oil cake with oil expelled by means of ethanol water or water. The application of the moringa oleifera seed extractive to the cigarette filter stick and the cigarette filter stick have the advantages that due to the fact that the moringa oleifera seed extractive which has special fragrance and a good absorbing function and is capable of enabling sweetness lingered over the mouth is added to the filter stick of the cigarette, the fragrance of the cigarette is enriched, the sweetness lingered over the mouth can be enhanced, the absorbing capacity of the filter stick is enhanced, the hazards of the cigarette are further reduced, and the high-qualified cigarette is manufactured.

The present invention provides edible compositions comprising a sweet taste modulator of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of sugar in a food product, methods of reducing the caloric intake in a diet, and methods of enhancing sweet taste in a food product.

The invention discloses a preparation method and application of a tobacco endogenous spice of Boshan aromatic tobacco. According to the preparation method, the crushed Boshan aromatic tobacco is placed in an extra-high pressure extracting tank for extra-high pressure extraction and then is subjected to column separation by using macroporous resin, and finally, the tobacco endogenous spice of the Boshan aromatic tobacco is obtained. The spice is clear in appearance, and thus the spice is more suitable for being added in cigarettes to bring remarkable effect of improving the quality of cigarettes. The preparation method disclosed by the invention is simple and practical, convenient for operation and lower in cost; resin can be repeatedly used; the time is greatly saved; the value of the extracted effective aroma components is high; and tobacco raw materials are utilized more fully.

The invention discloses a vegetarian diet set meal. The vegetarian diet set meal comprises following raw materials, sticky rice, coix seed, black rice, corn, buckwheat grain, oat, milled glutinous broomcorn millet, millet, unpolished rice, sorghum rice, wheat, barley, lucid ganoderma, hazelnut kernel, pine nut kernel, pistachio nut kernel, apricot kernel, sunflower seed kernel, peanut kernel, ginkgo kernel, soybean, black soya bean, black kidney bean, circassian bean, mung bean, pea, broad bean, chickpea, hyacinth bean, sword bean, petits pois, kidney bean, snow bean, green soy bean, dwarf bean, winged bean, hickory kernel, cowpea, pumpkin seed, cashew nut, grape seed, cucumber seed, purple perilla seed, lettuce seed, brassica juncea var seed, Chinese waxgourd seed, bitter gourd seed, chayote seed, gold towel gourd seed, towel gourd seed, winter squash seed, cucurbita pepo seed, bottle gourd seed, and celery seed. According to a preparation method, 159 raw materials which are used contain the comprehensive nutrients needed by human body, nutrient balance and sufficiency are achieved, requirements of people on nutrients are satisfied effectively, effect is excellent, and only natural food materials are used.

The present invention provides a novel amino acid derivative, and a salt for thereof. The present invention further provides a sweetening agent and a food or beverage, which contains the novel amino acid derivative of the present invention to increase the sweetness of the same.

The body taste of a sweetener (for example, aspartame, sucralose, acesulfame, etc.) is improved by blending the sweetener with an amino acid or a peptide, which is able to activate a calcium receptor, such as γ-Glu-X-Gly (wherein X represents an amino acid or an amino acid derivative), γ-Glu-Val-Y (wherein Y represents an amino acid or an amino acid derivative), γ-Glu-Ala, γ-Glu-Gly, γ-Glu-Cys, γ-Glu-Met, γ-Glu-Thr, γ-Glu-Val, γ-Glu-Orn, Asp-Gly, Cys-Gly, Cys-Met, Glu-Cys, Gly-Cys, Leu-Asp, D-Cys, γ-Glu-Met(O), γ-Glu-γ-Glu-Val, γ-Glu-Val-NH2, γ-Glu-Val-ol, γ-Glu-Ser, γ-Glu-Tau, γ-Glu-Cys(S-Me)(O), γ-Glu-Leu, γ-Glu-Ile, γ-Glu-t-Leu, γ-Glu-Cys(S-Me), etc.

The invention relates to essence, in particular to flavoring essence for tobacco. The flavoring essence is formed by mixing the following raw material components in percentage by weight: 5 to 7 percent of centipeda minima extract, 5 to 7 percent of flos sophorae extract, 2 to 4 percent of rehmannia root extract, 2 to 4 percent of fig extract, 8 to 10 percent of Chinese jujube extract, 1 to 3 percent of menthyl lactate, 6 to 8 percent of apricot extract, 5 to 7 percent of fenugreek extract, 8 to 10 percent of radix stemonae extract, 6 to 8 percent of shaddock peel extract, and 28 to 50 percent of pomegranate rind extract propylene glycol water solution. The flavoring essence for the tobacco overcomes the defects that the prior cigarette has burr feeling at the throat and astringent feeling at the oral cavity, and has quite obvious effect of improving the comfort of the cigarette. The flavoring essence improves aroma quality, increases aroma volume, enriches tobacco fragrance, covers impurity smell, reduces throat stimulation, increases mellow feeling, improves the astringent feeling of the oral cavity, and improves the comfort of the oral cavity.

A sugar replacement includes a mixture of agave inulin and agave fructose. The agave inulin forms from 40 to 90 percent by weight of the sugar replacement. The agave fructose forms a remainder (10 to 60 percent by weight) of the sugar replacement. The sugar replacement has reduced calories and glycemic index compared to sugar. The sugar replacement can have its sweetness adjusted so that it is a one to one replacement for sugar. This is particularly useful when the sugar replacement is being used in baking recipes. Baked goods and caramels using the sugar replacement have qualities like those using sugar. The sugar replacement can be used to make chocolates.

The invention provides a method for preparing tobacco extract by utilizing waste and inferior tobacco leaves. The tobacco extract is prepared through the following steps: mixing tobacco powder, tobacco leaf fragments and tobacco stems in a cigarette manufacturing department and adding the mixture into an ethanol solution for extracting; decompressing and concentrating; then adding pure water and glucose in sequence; after uniformly stirring, adding cellulase and subtilisin in sequence to carry out enzymolysis; then adding the mixture subject to enzymolysis into the ethanol solution and standing; filtering with a ceramic film; and decompressing and concentrating and then carrying out molecular distillation and separation. According to the method, efficient, rapid, energy-saving and environment-friendly effects are achieved; prepared molecular distillate has a real aroma and the taste is remarkably improved; the product is used as essence and spice for cigarettes so that the aroma of the cigarettes can be obviously improved; and meanwhile, the product also has soft, fine and smooth smoke and has the effects of improving the sweet feeling of the oral cavity and improving the smoke volatility.

The invention relates to an organic oolong black tea leaf processing method, which belongs to the technical field of tea leaf processing. The organic oolong black tea leaf processing method specifically comprises a series of steps of: sunning and cooling green tea leaves, performing fine manipulation on the tea leaves, rocking the tea leaves, withering the tea leaves, rolling the tea leaves, fermenting the tea leaves, drying the tea leaves, storing the tea leaves in a refrigerator, selecting the tea leaves, baking the selected tea leaves, splicing and matching the baked tea leaves and judging the grades of the tea leaves by a tea judger. By layered continuous sunning and fine manipulation mechanical equipment, mechanical processing for sunning and fine manipulation is realized, the efficiency is improved, and the quality of the product is standardized; and a middle-temperature slow-drying automatic conveying technology is designed and developed, so that the fragrance of the tea leaves can be well formed in the final middle-temperature slow drying process, and the taste of the tea leaves is further alcoholized. The tea leaves processed by the method have lasting tender flavor and a fresh and mellow taste, and tea made of the tea leaves has a bright color.

The invention discloses an oolong tea processing method. According to the processing method, a deterioration process is combined with a fermentation process to prepare the oolong tea which is light orange yellow in soup, aromatic in fruit flavor, sweet in taste, and continuously pleasant in taste. The processing method comprises the following technological steps: picking of fresh tea leaves; deterioration; cooling of the tea leaves; fine manipulation of the tea leaves; re-deterioration; rolling; fermentation; drying; finishing. The processing method disclosed by the invention can be used for breaking through the conventional processing method and reducing the content of tea polyphenol and caffeine in the tea; due to content reduction of the tea polyphenol, the fresh degree of the tea is reduced, so that the mellowness of the tea is improved; due to the content reduction of the caffeine, the sweet degree of the tea is improved, so that the tea preferably satisfies the taste requirements of people in drinking.

Stevioside is a novel sweeter which is extracted from stevia leaves, and the stevioside in the stevia leaves mainly comprises two components of stevioside and rebaudioside A. The sweetness and mouthfeel of the rebaudioside A are both excellent, while the stevioside has certain lingering bitterness; and as the structure and nature of the rebaudioside A are approximate to the structure and nature of the stevioside, the separation of rebaudioside A and stevioside features high cost and great technical difficulty. In the invention, microorganisms are transformed for 20h-150h under the conditions that the concentration of the stevioside is 0.01%-5% (W / W), the temperature is 25-80 DEG C, the quantity of inverting enzyme or bacterial solution is 0.1%-10% (W / W), and the pH value is 2.0-7.0, and the stevioside contained in the rebaudioside A solution can be selectively degraded, thus obtaining high purity rebaudioside A containing no stevioside. The biotransformation method used in the invention has temperate conditions, does not use toxic methanol and other chemicals or macroporous resin with high cost, thus being a novel technology with safety, greenness and environmental friendliness.

The invention provides a method for preparing a fruit composite extract for fermented cigarettes, belongs to the technical field of tobacco and relates to a preparation method of a tobacco flavor. The method comprises the following steps of: 1) preparation of a culture medium, 2) inoculation, 3) fermentation and 4) separation to obtain the fruit composite extract for cigarettes. According to the invention, raisin and black brin rich in sugar are used as raw materials, and the fruit composite extract with fruit sweet aroma for fermented cigarette is produced through microorganism fermentation technology and has effects of enriching the cigarette aroma, increasing sweet aroma, moderating smoke, increasing return sweet feeling in mouth cavity, improving mouth feel and reducing residue. The method provided by the invention produces the tobacco flavor by the microorganism fermentation technology, and can obtain a way of economically and efficiently producing the natural tobacco flavor in an oriented manner.

The invention discloses a rose blended tobacco baking and flavoring method which comprises the following steps of: installing the harvested fresh tobacco on rods, loading the tobacco into a bulk curing barn, separately placing roses in 4-8 ventilated containers during the tobacco flue-curing color curing period, evenly distributing the containers at 3-5 cm away from tobacco, baking the tobacco for 120-140 h, wherein the weight ratio of rose to tobacco is 1:3500. The invention develops a new method, plant rose and tobacco are baked in the same oven, tobacco cells absorb volatile fragrant substances of the rose through breathing under the action of temperature and humidity, so that the purposes of enriching tobacco fragrance, covering miscellaneous smell, improving smoking taste, increasing tobacco sweetness and reducing the dry sensation of smoke are achieve, and the demand of top-grade high-end cigarette brands for high-quality raw material is satisfied. Plant fragrance raw material rose is added before tobacco is industrially used, so that the fragrant ingredients of the rose can be well cured in tobacco. Not only is the use level of rose essence reduced in industrial use, but also the safety of tobacco use is also increased.

The invention relates to a process for preparing syrup through sucrose conversion, which consists of steps including dissolving sucrose with hot water, obtaining sucrose solution, charging edible sour flavor materials as conversion agents for sucrose hydrolytic reaction, adjusting pH of the hydrolysis products to 2. 8-3. 8, filtering, vacuum concentrating and cooling down. the obtained sugar syrup product has a concentration of 70-80 Deg Bx, and a conversion degree of 5. 0-99. 5%.

The present invention relates to a composite sweeting agent and a preparation method thereof, and a method for improving taste flavor of stevia glycoside sweeting agents, and belongs to the field of food chemical industry. Based on deficiencies in the prior art, a purpose of the present invention is to provide a new method for improving the taste and the flavor of the natural stevia glycoside sweeting agents. Specifically the present invention relates to new uses of application of rebaudioside D as a taste-modifying agent and / or a flavoring agent, specifically application of rebaudioside D in improvement of the existing sweeteners, especially the taste and the flavor of the natural stevia glycoside sweeting agents. The present invention further provides a composite sweeting agent prepared by mixing rebaudioside D and at least one selected from stevioside and rebaudioside A. According to the present invention, the composite sweeting agent has a taste similar to sucrose, and does not has lingering bitterness and acerbity; no artificially synthesized component and no energy component are introduced; and characteristics o pure nature and no energy of the stevioside and the rebaudioside A are maintained.

The invention discloses a method of preparing liquor seasoning wine or liquor seasoning liquid mainly to taste by liquid state fermentation taking waste produced in solid-state fermentation liquor production as composite strain. The composite strain comprises Clostridium butyricum with strain number SICC1.91, Klinefelter Clostridium with strain number SICC1.13 and Pap Acetobacter with strain number SICC1.2; the composite strain fermentation medium is yellow water: tail water: groove liquid: spent wash=7-8:0.5-1:0.5-1:0.5-1, sodium acetate 1.5%, dipotassium hydrogen phosphate 0.04%, adjusting pH of ammonium bicarbonate to 6.5-7.0, adding 2% 95 degrees ethanol after sterilization; sterilizing 20 minutes under 105 degrees centigrade. The invention solves the pollution problem of the waste produced in solid-state fermentation liquor production process to the water environment, the added liquor being more coordinated, avoids the shortcomings that the added monomer products being easy to produce floating fragrance; the liquor has strong natural sense; the recovered strain mud and other residual nutrients are recycled in fermentation process, which avoids the secondary pollution.

The invention discloses a compound natural sugar-free sweetener, and the sugar-free sweetener comprises sugar alcohol, a stevia extract, namely rebaudioside A and a grosvenor momordica extract, namely mogroside V. The taste of the compound sweeter is better than that of the single natural sweeter, and the compound natural sugar-free sweetener can be applied in beverage catering industry and persons.