3196results about How to "Increase the fragrance" patented technology

The invention relates to a method of depositing a benefit agent on a keratinous surface, said method comprising topically applying to said surface an effective amount of a ringing gel composition comprising (a) a surfactant phase; (b) an oil phase; and (c) a benefit agent.

The invention relates to the essential oil of tobaccos as well as a preparation method and application thereof to cigarettes. The essential oil of the tobaccos is prepared by the following method of: taking discarded / defective tobacco wastes, extracting by an organic solvent, taking the crude extract of the essential oil, introducing water vapor, condensing and separating oil and water so as to obtain the essential oil of the tobaccos. By adding the essential oil of the tobaccos, which is disclosed by the invention and is used as a flavoring agent, into the tobacco shreds of cigarettes, the self fragrance of the tobaccos can be increased, the quality of the fragrance of the cigarettes is enhanced, the excitation and the miscellaneous gas of the tobaccos are reduced, and smoke is softened. The essential oil of the tobaccos as well as the preparation method and the application thereof to the cigarettes have the advantages that the advantage of higher extracting yield of a solvent extracting method and the characteristic of refinement of a water-vapor distillation extracting method are combined, the yield of the essential oil of the tobaccos is obviously higher than that of a traditional water-vapor distillation method, and extracting equipment and a solvent are simple and convenient and are easy to obtain; and moreover, no solvent residue exists in a final product of the essential oil of the tobaccos, and the safety of the product is high.

A washing and drying machine includes a water tank, a rotary drum, an irradiating light source and control means. The rotary drum is rotatably supported in the water tank. The irradiating light source is for emitting a light beam including ultra-violet ray to the inside of the rotary drum. The control means controls the irradiating light source such that the light beam including the ultra-violet ray is emitted to the inside of the rotary drum after the end of the drying process.

The invention discloses a preparation method of jasmine tea. Tea leaf buds and flowers (dry pedals or fresh pedals) are intensively wrapped to be a ball with the diameter being 20-30mm, a flower formed by the threading of lines is arranged at the center of the ball threaded by lines. The tea leaf is wrapped outside the ball, the lower end of the ball is bound firmly by lines, the upper end of the ball is folded, then the whole ball is wrapped by cloth, then is dried at the temperature being 60-80 DEG C, and the heating is stopped after 25-30min, then the cloth is removed, the ball is placed in a tea tank, thus obtaining the product. When the tea is brewed, the tea leaf at the outer layer is scattered by absorbing water, the dry pedal at the inner layer is exposed and scattered by absorbing water, the fragrant is emitted in tea water, so that the flower fragrant in the teat water is enhanced, and dry pedals are scattered in water so as to improve the artistic feeling.

The invention provides a novel microbial fertilizer special for tobaccos. The fertilizer comprises the following components in parts by weight: 5 to 25 parts of a complex microbial inoculant and 75 to 95 parts of a carrier, wherein the complex microbial inoculant contains 1.6 to 8 hundred million cfu / g of bacillus subtilis, 1.6 to 8 hundred million cfu / g of bacillus licheniformis, 0.4 to 2.0 hundred million cfu / g of trichoderma harzianum and 0.4 to 2.0 hundred million cfu / g of calicheamicin streptomyces hygroscopicus; the carrier is a powdered material which are made by performing microbe fermentation and decomposition on rape seed cakes, bean pulp cakes and sesame-seed cakes, and then performing drying and sieveing. The microbial fertilizer contains bacterial strains for antagonizing fungus pathogenic bacteria, bacterial strains for preventing and curing the breeding of soil pathogenic bacteria, bacterial strains for improving the soil environment and the like. The carrier is fermented three-cake fertilizer. The invention also provides a preparing method for the microbial fertilizer. The microbial fertilizer special for the tobaccos, provided by the invention, is powder, is capable of absorbing the water and preserving the moisture. The fertilizer is mainly used as the base fertilizer when fertilizing, the soil fertility can be improved, the nutrient absorption of crops is improved, the diseases of a plurality of crops can be prevented, and the quality and the yield of tobacco leaves can be effectively improved.

The invention relates to a preparation method of a dragon-fruit red-date milk beverage, which comprises the following steps that (1) high quality dragon fruits and red dates are selected and washed; (2) high quality peanuts, Chinese chestnuts and walnut-meat are selected; (3) traditional Chinese herbs are stewed to obtain traditional Chinese medicinal liquid; (4) fruit pulp after being enzymolyzed, nut pulp and the traditional medicinal liquid are blended and are mixed with other ingredients; and (5) the mixture is emulsified and sterilized to prepare a finished product. The dragon-fruit red-date milk beverage has a unique taste and long shelf life, tastes sweet and sour, is sweet-scented and is beneficial to all ages.

The invention belongs to the technical field of preparation of chicken soup, and discloses chicken bone soup-stock as well as a preparation method thereof. The method comprises the following steps: after cleaning a chicken skeleton, cutting the chicken skeleton into chicken bone blocks; placing the chicken bone blocks into water, and heating and decocting to obtain chicken bone soup; filtering the chicken bone soup, filtering out bone blocks, and separating chicken oil and chicken bone cooking liquor by filter cloth after freezing the chicken bone cooking liquor; vacuum-concentrating the chicken bone cooking liquor to obtain concentrated chicken bone soup, and adding sucrose ester, xanthan gum, carrageenan, beta-cyclodextrin, table salt, white granulated sugar and a tasty agent to be fully dissolved; adding molecular distilled monoglyceride into chicken oil and fully dissolving; mixing and homogenizing the dissolved concentrated chicken soup; and vacuum-degassing the homogenized chicken bone soup, packaging, sterilizing at high pressure, and cooling to room temperature to obtain the chicken bone soup-stock. The preparation method provided by the invention is reasonable in process, simple in flow, short in product output time and convenient for normalized operation of plants. The chicken bone soup-stock obtained is milky white in color and luster, stable in state, rich in delicate flavor, long in aftertaste, abundant in nutrition and free from preservatives.

A wearable tactile stimulation device can include a facial mask, an air-suit, and a pair of gloves. A wearable tactile stimulation device can include integrated conduits and nozzles configured to deliver tactile stimulation to portions of a users face, hands, and / or body. The tactile stimulation can be delivered via puffs of air transmitted through the conduits and nozzles. A controller can be configured to control tactile stimulation by controlling the generation and delivery of puffs of air. The puffs can be delivered individually, or in combination.

A laundry machine, more particularly, a dryer and a control method of a dryer may be disclosed. A control method of a dryer includes (a) of supplying an additive to a drum in an initial part of a drying cycle for drying a drying object; and (b) of supplying an additive to the drum in a last part of the drying cycle.

A cell phone case including an additive for providing desired properties of the cell phone case. The additive can be a fragrance for improving a scent of the cell phone case. The additive can also include a antimicrobial agent to create an antimicrobial device effective in reducing or eliminating bacteria on a surface of the cell phone case.

The invention discloses a production technique for chicken powder with a great freshness flavor, and belongs to the technical field of processing food seasoning. The chicken powder comprises the following materials according to mass: 30kg of fresh chicken skeletons, 30kg of fresh chicken, 7kg of maltodextrin, 2.5kg of disodium nucleotide, 0.1kg of sodium citrate, 7kg of trehalose, 10kg of edible salt, 10kg of monosodium glutamate, 2kg of lentinula edodes, 1kg of radix puerariae, and 0.4kg of pepper; the production technique comprises the steps: pretreating active ingredients, and carrying out high-temperature high-pressure sealed cooking, fine treatment, enzymolysis for flavor, mixing, spray drying, filling and capping. According to the production technique, the processes are simple, the energy consumption can be reduced, the loss of flavor components can be effectively reduced and sufficient release of flavor substances is promoted, the chicken powder is rich in chicken flavor, harmonious in saline taste, delicate flavor and perfume, luminous in color, good in rehydration property, smooth in mouthfeeling, free from sand grains, and milkily white in soup feeling.

The invention relates to vinyl for manufacturing a toy. The vinyl for manufacturing a toy is prepared from the following raw materials in percentage by weight: phthalate, dioctyl phthalate, dibasic lead stearate, PVC (polyvinyl chloride) paste resin, PVC coarse powder, PVC medium powder, talcum powder, PVC hard oil, plasticizer TXIB, acetyl-tri-n-butyl citrate, vanillin, amyl acetate, geranyl butyrate and maltol. The vinyl has good hardness, smooth handfeel, strong plasticity, high re-shaping ability and high stability, and does not deform easily after multiple extrusions; and meanwhile, the vinyl is non-toxic and harmless and has fresh fruit aroma.

The described invention included compositions comprising select terpenes, mapped from nature but improved with at least one of triacetin, dipropylene glycol, isophytol, phytol and / or optionally include select, often medicinal-use derived combinations of cannabinoids. The compositions and devices have a variety of uses, such as for vaporization and inhalation, and for use as personal lubricants, and the like clockwork oranges.

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 chafing dish bottom flavoring without slag and preparing method, which comprises the following parts: salad oil, animal fat, pepper, soy sauce, fermented glutinour rice, wine, peppertree, ginger,garlic, green onion, salt and condiment materials.

The invention relates to a fragrant and sweet taste cigarette tipping paper production method, which specifically comprises: 1, completely mixing alcohol and an acrylic acid emulsion, then sequentially adding chlorosucrose and aspartame, stirring for 10-20 min, then adding an anti-sedimentation agent and a dispersant, stirring for 5-10 min, adding ethyl maltol (pure flavor type), vanillin and tea extraction essence, stirring for 5-10 min to prepare a fragrant and sweet taste ink, and carrying out sealed storage; 2, printing on a gravure printing machine, wherein the printing plate adopts the laser engraving gravure, the ground color ink adopts the inorganic ink, dilution is performed with alcohol, the final color adopts the fragrant and sweet taste ink to coat, and the printing plate with the mesh depth of 35 [mu]m is adopted; 3, the fragrant and sweet taste ink prepared in the step 1 is coated on the surface of tipping paper, and carrying out sealed storage, wherein the printing speed is 100-120 m / min, and the temperature is 80-100 DEG C; and 4, carrying out hot stamping, slitting and perforating on the tipping paper. With the production method, the cigarette tipping paper is endowed with the sweet taste effect, and the fragrance of the cigarette tipping paper is increased.

The invention provides a variable color fragrance bead for tobacco and a preparation method of the fragrance bead. The fragrance bead is prepared by the following steps: firstly solid mixed powder material is placed in a centrifugal coating granulator, and an adhesive solution is sprinkled as a slurry material, the powder material is rotated in the centrifuge and forms mother cores, then the mother cores are still placed in the centrifugal coating granulator, a variable color fragrance adhesive solution is sprinkled as a slurry material, the solid mixed powder material is added during the process of sprinkling, enlargement and preparation of granules is continued and the granule size increases, and the granules form variable color fragrance beads for tobacco. The solid powder material is formed by evenly mixing natural plant powder, starch, chitosan and microcrystalline cellulose. The variable color fragrance adhesive solution is formed by mixing adhesives, pigments, essence, variable color printing ink and water. The method can provide tobacco with fragrance which can improve the smoking quality, and a customer can see color change of the beads directly during smoking, so that the customer can have both vision and taste experience.

The present invention discloses a preparation method of deep-fried odoriferous beancurd. Said preparation method includes four steps of preparing spiced gravy soup, making beancurd, soaking said beancurd in said spiced gravy soup ad deep-frying. The raw material composition for preparing spiced gravy soup includes (by wt%) 12-13% of amaranth stem, 12-13% of bamboo shoots, 4-6% of fresh soybean juice, 9-11% of potherb mustard, 2-3% of ginger, 2-3% of licorice, 0.2-0.3% of Chinese prickly ash, 4-6% of yellow wine, 4-6% of edible salt and the rest is water, and its preparation method includes the following steps: mixing amaranth stem, bamboo shoots, fresh soybean juice, ginger, licorice, Chinese prickly ash and water, boiling them, cooling, adding yellow wine, edible salt and potherb mustard, placing them in a container, making fermentation for four months-one year so as to obtain the invented spiced gravy soup.

The invention discloses a health-preserving tea, which includes Liupu Tea, chrysanthemum, honeysuckle, mulberry leaves, coralhead plant stem leaves, cassia seeds, acacia, roses, phyllanthus emblica, Momordica grosvenori, and radix puerariae. Liupu tea belongs to mild tea, can be used for neutralizing the cold medicinal materials chrysanthemum, honeysuckle, mulberry leaves, and roses, has warming and recuperating functions, and cannot cause influence to the body after long-term use of cold medicinal materials. Pan-fired cassia seeds have moderate cold diarrhea property, sweet taste and neutral nature. The coralhead plant stem leaves have good mouthfeel. Jasmine tea has faint scent, can enhance the tea aroma and make the mouthfeel of the tea better. The phyllanthus emblica can promote people's appetite, and the radix puerariae has very high edible and medicinal value. The health-preserving tea involved in the invention has a simple formula, uses medicinal and edible materials, is safe and reliable to eat, and has the health efficacy of drugs. Also, the raw materials have harmonious properties, are scientific and reasonable, and have mild drug properties. Thus, long-term drinking of the tea can achieve the health care effect of body building.

The invention belongs to field of tea leaf, and in particular relates to a processing method of handmade yellow tea. The processing method of handmade yellow tea comprises the following steps: picking fresh tea leaves, washing fresh tea leaves, sunning, performing primary roasting, shaping, spreading and cooling, performing primary drying, performing primary piling for yellowing, performing secondary drying, performing secondary piling for yellowing, extracting stalks, and refiring for extracting aroma. The processing method of the handmade yellow tea is a special processing method of Huoshan yellow tea, the fresh leaves are washed and dedusted to keep clean, the piling for yellowing is performed in a moisture regain machine after the primary drying is performed with the stacking thickness of about 10cm, piling for yellowing is performed after the primary drying is performed, secondary piling for yellowing is performed after the secondary drying is performed so as to further convert inclusions and achieve unique aroma taste of the yellow tea. By adopting the processing method, the processed Huoshan yellow tea has the characteristics of being similar in form of sparrow tongue, slight yellow of color and luster, lasting fragrance, mellow taste, sweet aftertaste, yellow bright, clean soup color, being durable for making tea, and being capable of being preserved for two years after being sealed at a normal temperature.

The invention relates to a food processing method of a motor under-set-type food processing machine and the food processing machine, and belongs to the field of food processing. The food processing method at least comprises a heating stage, a first cooking stage and a wall-breaking and grinding stage, wherein in the heating stage, food in a stirring cup is heated to be boiling by virtue of a heating device; in the first cooking stage, the food in the stirring cup is cooked for a duration of t1 by virtue of the heating device until the food is completely cooked, and during cooking, a grinding cutter is driven to do intermittent rotation at a first rotating speed by virtue of a motor; and in the wall-breaking and grinding stage, the grinding cutter is driven to rotate at a second rotating speed by virtue of the motor so as to grind the cooked food in the stirring cup, and the second rotating speed, which ranges from 20000r / min to 40000r / min, is greater than the first rotating speed, wherein the power of the heating device in the first cooking stage is less than that in the heating stage. The food processing machine using the food processing method provided by the invention can uniformly heat the food, and the phenomenon of over-burnt bottom and spillover cannot occur easily.

Described are flavor composition, flavor component, perfume composition and perfume component-containing microparticles which are particulate matrices composed of:(a) an olfactorily active component (e.g., perfume component);(b) silica; and(c) a saccharide composition which is a mixture of mannitol and maltose.The microparticles are useful in augmenting, enhancing and / or imparting aroma and / or taste (over relatively long periods of time in a controllably releasable manner) to perfume compositions, perfumed articles (e.g., deodorancy and antiperspirant sticks), foodstuffs, chewing gums, beverages and the like. Also described is a process for preparing the above-mentioned microparticles using, in sequence, (1) adsorption of the olfactorily active material onto silica followed by (2) a blending / extrusion step followed by (3) at least one particularization step.

The invention discloses a processing method of flower fragrance type kung fu black tea. The method comprises the steps of fresh leaf picking, sun drying, fine manipulation of green tea leaves, quick-freezing withering, unfreezing, rolling, fermentation, first firing, full firing, fragrance increasing, vacuum packaging and the like. The technology is improved for solving the problems that when Lingyun white tea variety black tea is processed, taste is light in freshness and sweetness, fragrance is light and style and variety are monotonous. The processing method comprises the specific steps that tea shoots with two leaves and a bud or with three leaves and a bud of Lingyun white tea trees are picked as raw materials, and technological parameters of sunlight withering, fine manipulation of green tea leaves, freezing withering, rolling, fermentation, full-fire drying, drying and fragrance increasing are enhanced so as to improve a traditional processing method, so that the product has the quality style characteristics that strips are compact and uniform, color and luster are black and smooth, the soup color is orange red and bright, the fragrance is rich and lasting, the taste is mellow and refreshing and leave bottoms are red, bright and uniform, and the black tea has obvious nectar fragrance besides sweet fragrance, and meets requirements of different consumers.

The present invention discloses a formula coarse cereal food. The formula coarse cereal food mainly comprises the following coarse cereals in parts by weight: 30 to 45 parts of oat, highland barley and / or barley, 20 to 40 parts of green bean and / or red bean, 1 to 10 parts of black beans, chickpea, garden pea, cowpea, rice bean and / or soybean; 15 to 20 parts of black rice; 5 to 15 parts of sorghum rice, red rice, brown rice and / or pearl barley; 10 to 20 parts of buckwheat, millet, and / or sticky millet. And the mixed beans cereal, the oat and the sorghum rice are subject to a pre-aging treatment, and then mixed with the rest of cereal in a proportion to obtain the formula coarse cereal food. According to the present invention, the formula coarse cereal food has more complete shape retention and has better market prospects as commodity for sale. The formula cereal food has a short aging time when cooking with rice; the cooked cereal porridge has characteristics of rich flavor, soft mouthfeel, good viscosity and uniform dispersion. The formula cereal food can provide a human body with necessary dietary fiber, vitamins and minerals.

The invention discloses a phosphorus-free water-retaining agent for shrimp meat, which is characterized by comprising the following components in percent by mass of 0.5-3 percent of algin oligosaccharide, 1-10 percent of modified starch, 0.3-3 percent of calcium chloride, 0.5-10 percent of sorbitol, 0.5-5 percent of lactic acid and the balance of pure water. The phosphorus-free water-retaining agent can remarkably improve the weight and the water binding capacity in processes of soaking, freezing and storage, thawing and the like of the shrimp meat, increases the yield of the shrimp meat, prevents the loss of moisture in the processes of processing, freezing and storage and thawing, does not contain the phosphorus element, and can avoid the problems that phosphate exceeds the standard because of adding polyphosphate water-retaining agents, unpleasant metal astringent and tissue roughness are generated when the shrimp meat is steamed and boiled, and the shrimp meat can generate phenomena of snowflake and crystallization on the surface because of the settling function of the phosphates. The invention also provides a use method of the phosphorus-free water-retaining agent.

The invention discloses a preparation method of natural tobacco texture cigarette paper. The method comprises the following steps: firstly weighing 5-60% of tobacco raw material and 40-95% of wood pulp by weight percentage; extracting the tobacco raw material, and separating to get a tobacco solid matter and an extraction solution; mixing the tobacco solid matter and the wood pulp to obtain mixed pulp; and preparing a cigarette paper base from the mixed pulp; concentrating the extraction solution to prepare a tobacco extract; adding 1-4% of a combustion-supporting agent, 0-4% of a natural pigment extract and 0-3% of a moisture retention agent relative to the weight of the tobacco extract into the tobacco extract to prepare a coating solution, coating the cigarette paper base with the coating solution, and directly performing embossing treatment by utilizing an embossing roller carved with tobacco textures after coating and drying to prepare the cigarette paper with the tobacco vein textures. According to the preparation method disclosed by the invention, the natural tobacco fragrance of the cigarette paper is increased, and the cigarette paper is also endowed with the tobacco characteristic appearance; the cigarette grade is upgraded; the cigarette paper miscellaneous gas during combustion is reduced, and the smoking quality is upgraded; the natural tobacco texture cigarette paper can further serve as wrappers of hand-rolled cigars.

The invention relates to a preparation method of a Coca-Cola flavour for tobacco, including the following steps: baked Coca-Cola pulse flour, amino acid, reducing sugar, water and propanediol are subject to flash heat reflow by oil bath while stirring, and then recirculated water is used for cooling the mixture to room temperature, thus obtaining the Coca-Cola flavour for tobacco. The invention also relates to a product and an application thereof obtained by adopting the method The Coca-Cola flavour for tobacco prepared by the invention can be widely used in tobacco perfuming; and compared with commercially available Coca-Cola flavour, the Coca-Cola flavour for tobacco of the invention contains strong nut fragrant and burnt sweet and fragrant, is more close to natural Coca-Cola flavour, can increase fragrant, remove impurity and modify cigarette smoke, and also has favorable thermal stability.

The invention provides a health-care spandex fiber which is formed by combining a wrapper and a core part, wherein the section of the fiber is solid; the mass percentage of the core part accounts for 30-70% of that of the fiber and the mass percentage of the wrapper accounts for 30-70% of that of the fiber; and a preparation method of the health-care spandex fiber comprises the following steps of: 1, preparing a health-care spandex core part by utilizing a melt spinning technology according to a formula proportion; 2, preparing a health-care spandex fiber wrapper by utilizing a dry-method spinning technology according to the proportion; and 3, spinning by utilizing a special spinneret plate combined piece through a conventional dry-method spinning equipment process so as to obtain a health-care spandex. The health-care spandex disclosed by the invention has the effects of eliminating the peculiar smell, absorbing the moisture and proofing moulds, and inhibiting bacteria and expelling parasites; the health-care spandex can be contacted with a human body to remove the humidity and absorb the sweat so as to accelerate the blood circulation and the metabolism of the human body and relieve fatigues; and the health-care spandex also has the aroma of plant essences, and furthermore is good in utilization performance and can meet the requirements on homespun in processes of spinning, weaving, dyeing and finishing.