68results about How to "Increase the content of aroma substances" patented technology

The invention relates to the field of tobacco, and particularly discloses a tobacco additive. The tobacco additive consists of 2 to 8 percent of hidden aromatic substance and 92 to 98 percent of combustion regulator, wherein the hidden aromatic substance is one or combination of more than two of vitamin B6, proline and nicotinic acid; and the combustion regulator is one or combination of more than two of potassium malate, potassium citrate and potassium acetate. The invention also provides application of the tobacco additive. When the tobacco additive is added to cigarette paper and tobacco sheets and the cigarette is smoked, aromatic substances such as furfuryl alcohol, lactone and the like can be generated, and the tobacco additive is favorable for improving the quality of cigarettes. By smoke panel test, after the tobacco additive is added and when the cigarette is smoked, the aroma quantity of the cigarette can be remarkably promoted, the impure gas is reduced, the woody smell of smoke is weakened, the smoking quality of the cigarette can be remarkably improved, and the tobacco additive has good industrial application prospect.

The invention relates to a tobacco leaf concocting method for improving the quality of tobacco leaves through soaking veins, and belongs to the field of raw materials of tobacco leaves. The invention discloses a new tobacco leaf concocting technique for changing the chemical component composition of the tobacco leaves after the tobacco leaves are picked and before the tobacco leaves are baked and aired. According to defects existing in the respects of maturity, the chemical components and the sense quality of fresh picked tobacco leaves, an appropriate tobacco additive is selected and compounded into an aqueous solution for soaking the veins of the tobacco leaves; the fresh picked tobacco leaves are taken, the main veins at the basal parts of the tobacco leaves are soaked into water or the aqueous solution by 0.5-10 cm, then the soaking state is kept for 6-72 hours under the condition of the temperature of 20-35 DEG C and the environment humidity of 50-85%, exogenous substances are input into the main veins by a vein soaking method, and the substances of the tobacco leaves are promoted to transform and accumulate, so that the quality of the tobacco leaves is improved.

The invention discloses a preparation method and application of a tobacco additive deriving from burley tobacco. The preparation process includes the following steps of burley tobacco powder or tobacco smashing and drying, aqueous solution extraction, protease hydrolysis, solid-liquid separation, concentration, sugar and propylene glycol adding and heating reaction. Feed liquid which have different concentrations and is prepared by dissolving the prepared reaction solution in 95%ethyl alcohol is evenly sprayed on tobacco. The result of the smoke panel test shows that after the tobacco additive is added, richness of the cigarette flavor is increased, various flavors such as the caramel sweet flavor, the empyreumatique flavor, the nut flavor and the cocoa flavor are achieved, and in addition, the satisfaction, the remaining taste and the moistening feeling brought by cigarettes are enhanced. By means of the preparation method and the application, the smoking quality of low-tar cigarettes can be obviously improved, and good industrialized application prospects are achieved.

The invention discloses a process for preparing high natural apple essence comprising the steps of, squashing, enzyme treatment, squeezing, heating separation, scent scouring segregation purification, condensation, circulation scent extracting and purification segregation, and end product packaging.

The invention relates to the field of tobacco flavor preparation, in particular to a method for preparation of tobacco flavor by using compound enzymes to catalyze abandoned tobacco waste. The method comprises the following steps that (1) a compound enzyme buffer solution aqueous solution is added to the abandoned tobacco waste, and then a reaction is fully carried out; (2) a reaction product obtained through the step (1) is filtered to obtain an aqueous solution, and the obtained aqueous solution is extracted through organic solvent; (3) the organic solvent obtained through the step (2) is concentrated; (4) ethyl alcohol is added to a product obtained through the step (3) to carry out redissolution, the mixture is fully concentrated again to remove residual organic matter, and the obtained product passes through a membrane so that the tobacco flavor can be obtained. According to the method for preparation of the tobacco flavor by using the compound enzymes to catalyze the abandoned tobacco waste, the abandoned tobacco waste generated in the production process is recycled, the cost is reduced, and the economic benefit is increased.

The invention relates to a quality-improving and harm-reducing modifier for tobacco modulation and a use method thereof. The modifier contains salicylic acid with the concentration of 0.5-2 g/L, potassium citrate with the concentration of 3-6 g/L, chitosan with the concentration of 5-15 g/L and calcium ascorbate with the concentration of 0.1-0.5 g/L according to the mass concentration. By means ofthe modifier, the adversity oxidative stress in the modulation process can be relieved, nitrate is restrained from being converted into nitrite, the content of TSNAs in cured tobacco leaves is reduced, the enzymatic browning reaction intensity is restrained, meanwhile potassium ions in the tobacco leaves are compensated for, and the sucking quality and safety of the cured tobacco leaves are improved.

The invention discloses bacteria with multiple degradation effects on bad components of tobacco leaves and application. Yc10 is classified and named as Pseudomonas gessardii with a preservation numberof CGMCC NO.19324. Crude enzyme liquid of the strain disclosed by the invention can degrade pectin, cellulose, lignin, starch, protein and other substances at the same time. After the fermentation conditions of the microbial strain are optimized, the enzyme activity in a fermentation liquor is improved, and the optimized fermentation liquor is uniformly sprayed on the tobacco leaves, so that thepectin, the starch, the cellulose, the lignin and the protein in the fermented tobacco leaves are reduced, and the content of aromatic substances such as ketones, esters and alcohols in the tobacco leaves is increased.

The invention discloses an oxidization and degradation composite catalyst and the use thereof in the preparation of a spice from carotenoid, which is the divisional application of the Chinese invention patent application of which the application number is 20810155733.7. The oxidization and degradation composite catalyst is prepared from a metal salt oxidization catalyst and a natural mineral degradation catalyst in a mass ratio of 1:99 to 99:1, wherein the metal salt oxidization catalyst may be one or two, which are mixed in any ratio, of Na2CO3 and CaCO3; and the natural mineral degradation catalyst may be one or several, which are mixed in any ratio, of atlapulgite, kieselguhr and kaolin. The use of the composite catalyst in the preparation of the spice from the carotenoid comprises the following steps of: adding the carotenoid and the oxidization and degradation composite catalyst the amount of which is 0.1 to 10 percent based on the mass of the carotenoid into an inert medium together; and allowing the materials to react at 100 to 200 DEG C for 3 to 24 hours to obtain a multi-component oxidization and degradation product which can be used as the spice. The inert medium may be silicone oil, methyl silicone oil, dimethyl silicone oil or phenyl silicone oil.

The invention discloses compound pumpkin vinegar and a preparation method thereof. The compound pumpkin vinegar is mainly prepared from the following raw and auxiliary materials in parts by weight: 200-250 parts of pumpkins, 80-120 parts of sweet corn flour, 40-60 parts of tremella, 20-40 parts of nori, 35-43 parts of red yeast rice, 100-130 parts of bran, 180-220 parts of rice husk, 24-28 parts of aspergillus niger mouldy bran and 0.3-0.6 part of yeasts. The compound pumpkin vinegar prepared by the method has the characteristics of sweet taste, rich fragrance, remarkable pumpkin flavor and capabilities of reducing blood sugar and blood fat.

The invention discloses a method for preparing tobacco flavor. The method comprises the following steps: (1) making fresh blueberry juice; (2) preparing immobilized beta-glucosidase; (3) treating the blueberry juice with the immobilized beta-glucosidase; and (4) enriching blueberry flavor substances by using a pervaporation membrane, thereby obtaining the tobacco flavor. The tobacco blueberry essential oil prepared by using the method has the characteristic blueberry incense, and has a relatively good tobacco application effect. Blueberry extracts are added into cigarette, and then functions that the fragrance of cigarette is improved, the quality of smoke is improved, the cigarette is remarkable in characteristic berry fragrance, irritation is reduced, impure smell is covered, the smoke is softened and fined, the oral comfort is improved, the after sweetness of cigarette is increased, and the like, are achieved, and when being compared with conventional blueberry extracts, the tobacco flavor has remarkable effects in improving the characteristic fragrance of cigarette and improving the taste of cigarette.

The invention relates to a fermented grain long-fermentation-period flavor enhancement method for strong flavor Chinese spirit and belongs to the technical field of wine brewing. The fermented grain long-fermentation-period flavor enhancement method for the strong flavor Chinese spirit comprises the following steps of: adding fermented grains into a pit and fermenting for 20 to 40 days, taking out, adding 8 to 12kg of koji, 25 to 35kg of white spirit with the alcoholicity of 55 to 65 degrees, 8 to 12kg of yellow water, and 8 to 12kg of tail water into each cubic meter of the fermented grains, mixing uniformly, feeding into the pit, continuously fermenting for 250 to 350 days, discharging the fermented grains out of the pit, and steaming the spirit to obtain the strong flavor Chinese spirit.

The invention provides a preparation method of tobacco aroma compensating particles and application thereof to reconstituted tobacco leaves. Tobacco aroma pure oil is prepared from tobacco leaf raw materials; the tobacco aroma pure oil is adsorbed by carrier adsorption particles to obtain adsorption particles loading the tobacco aroma pure oil; and the adsorption particles loading the tobacco aroma pure oil are embedded by adding an embedding agent and then are dried to obtain the tobacco aroma compensating particles. The tobacco aroma compensating particles are added into coating liquid of the reconstituted tobacco leaves; and a reconstituted tobacco leaf product with abundant aroma is prepared by adopting a papermaking-process reconstituted tobacco leaf process. The tobacco aroma compensating particles prepared by the invention are added into the coating liquid for producing the reconstituted tobacco leaves, and the loss of tobacco aroma in a drying process of the reconstituted tobacco leaves can be effectively made up; and the aroma quality and the aroma quantity of the reconstituted tobacco leaves are improved. The preparation method has a simple and effective process and industrialization is easy to realize.

The invention discloses a method for improving the availability of upper tobacco leaves, which comprises the following three steps: first, judging the maturity standard of upper tobacco leaves of flue-cured tobacco; 2, postponing the harvest period when the mature standard is reached; 3, performing stratified baking after harvesting: controlling wet bulb temperature and temperature difference between dry bulb and wet bulb in yellowing period, prolonging yellowing period time, dehumidifying at high speed before fixing color, and controlling total baking time. The first step discloses a new accurate judgment method of the upper tobacco leaf maturity standard. The second step includes: S1, control time limit; S2, harvest time point; S3, harvest selection; S4, collecting and shipping. The third step includes: S1, controlling the wet bulb temperature and the temperature difference between the dry bulb and the wet bulb; S2, prolonging the yellowing period time; S3, dehumidifying at high speed before fixing color; 4: grasping the baking time. The method is remarkably effective in improving the external quality and the internal quality of the upper tobacco leaf from the processes of the maturity of the upper tobacco leaves, the picking method and the curing process, and effectively improving the usability of the upper tobacco leaf.

The invention discloses a making method of aroma strengthening longan wine. The making method includes the steps of 1), juicing; 2), enzymolysis; 3), blending; 4), fermentation; 5), clarification and ageing. Strains of Lalvin EC1118 saccharomycetes, Lalvin 71B saccharomycetes and Lalvin KD saccharomycetes are adopted for mixed fermentation, and ononin is added in longan fruit pulp; the longan wine is high in content of aroma-producing substances, low in content of tannin, high in nutritive value, good in healthcare value, rich in fruit wine aroma, tasty in flavor and bright and transparent in color.

The invention relates to a preparation method of a low-sugar and high-flagrance maple extract. The method comprises the steps that 1), reaction is conducted on maple tree juice with the presence of inert gases at the temperature of 200-300 DEG C under the pressure of 0.6-3.0 MPa for 2-4 hours to obtain maple tree juice on which high-temperature high-pressure reaction is conducted; 2), microwave reaction is conducted on the maple tree juice which is obtained after the high-temperature high-pressure reaction is conducted in step 1) with the presence of the inert gases to obtain maple tree juiceon which microwave reaction is conducted; 3), filtering and ultrafiltering are conducted on the maple tree juice on which microwave reaction is conducted obtained in step 2) after the maple tree juiceon which microwave reaction is conducted is mixed with an organic solvent; 4), the low-sugar and high-flagrance maple extract is obtained after vacuum freezing and drying are conducted on the maple tree juice which is obtained after ultrafiltering is conducted. According to the prepared low-sugar and high-flagrance maple extract, the sugar content is greatly reduced, the content of flagrant substances is significantly increased, the fragrant strength is higher, flagrance is more abundant, and the low-sugar and high-flagrance maple extract is particularly suitable for heating non-burning cigarettes.

The invention relates to a preparation method of rose perfume. Firstly, fresh roses are frozen and dried in vacuum and then are smashed into 40-60 mesh fine particles, and then the raw materials are extracted through a supercritical carbon dioxide extraction method in different stages; in the first stage, extraction pressure intensity is 8-14 MPa, and extraction time is 60-70 s; in the second stage, extraction pressure intensity is 15-21 MPa, and extraction time is 50-60 s; in the third stage, extraction pressure intensity is 22-28 MPa, and extraction time is 40-50 s; in the fourth stage, extraction pressure intensity is 28-34 MPa, and extraction time is 30-40 s; finally, the rose perfume is obtained through membrane passing and decompression concentration. The preparation method is simple, the content of aroma substances of the rose perfume is high, aroma is pure and natural, stability is good, and the perfume has the vivid aroma characteristic of natural roses and can be widely used for perfuming daily chemicals, tobacco and other products.

The application relates to a processing method for improving fragrance of middle-grade and low-grade tea leaves. The processing method comprises the following steps of performing rehydration on tea leaves: treating the middle-grade and low-grade tea leaves with a sweet water solution, so that the middle-grade and low-grade tea leaves are damped after rehydration; performing aerobic fermentation: performing aerobic fermentation on the damped tea leaves after rehydration under the condition being aerobic and low-temperature with non-saccharomyces cerevisiae; and performing anaerobic fermentation: performing anaerobic fermentation on the tea leaves after aerobic fermentation under the sealed and moderate-temperature condition with saccharomyces cerevisia; drying the tea leaves: sufficiently drying the tea leaves after anaerobic fermentation, so that the tea leaves of which the fragrance is improved are prepared. According to the processing method, non-saccharomyces cerevisia is used for aerobic fermentation, so that flower and fruit fragrant substances of alcohols, aldehydes and the like are promoted to be free and released; the saccharomyces cerevisia is used for anaerobic fermentation, so that the fragrance of ester substances is further improved; and after two stages of fermentation treatment, the tea leaves are dried sufficiently at moderate temperature, so that the tea products of which the fragrance can be improved and which have flower and fruit fragrance can be obtained.

The invention discloses a method for treating pot bottom water through low-cost anaerobic fermentation. The method comprises the following steps of (1) sequentially filtering and diluting a pot bottom water stock solution, and adjusting the pH value to 5-5.5 to obtain a fermentation solution; and (2) loading the fermentation solution obtained in the step (1) into a fermentation tank, adding 15-25 g/L of pit mud containing anaerobic microorganisms, and culturing at the temperature of 30-45 DEG C for 7-15 days to complete the pot bottom water treatment. According to the method, zero discharge of industrial wastewater generated in the white spirit production process is realized, the obtained fermentation solution can be used for the white spirit brewing fermentation process again, the production requirements of increasing the content of ethyl hexanoate and reducing the content of ethyl lactate in the white spirit industry are met, and the problems that in the prior art, the pot bottom water treatment difficulty is large, the treatment cost is high, organic matter in the pot bottom water is not effectively utilized, and secondary pollution is caused by emission are effectively solved.