16results about How to "Keep the aroma" patented technology

The invention relates to the technical field of tobacco leaf curing adjustment, and particularly discloses an intelligent tobacco leaf curing platform which is provided with a to-be-cured tobacco leaf qualification judgment subsystem, a placement state judgment subsystem, a curing scheme comparison subsystem, a curing state qualification judgment subsystem and a cooling state qualification judgment subsystem. The intelligent tobacco leaf baking system solves the problems that a traditional intelligent tobacco leaf baking system is possibly insufficient in comprehensive management capacity for links such as tobacco leaf pretreatment, baking and cooling, lacks the optimization capacity of the whole process, is insufficient in integration capacity and is insufficient in adaptability to different tobacco leaves, the overall quality of tobacco leaf products is greatly improved, unqualified products are reduced, and the intelligent tobacco leaf baking system is suitable for large-scale popularization and application. Through mutual linkage of the subsystems, the operation process is optimized, the production efficiency is improved, and personalized processing of different tobacco characteristics is realized, so that the final flavor and quality of tobacco are improved, possible problems can be tracked and corrected in time in the production process, and the response speed of production is improved.

The present invention relates to the technical field of coffee roasting, and in particular to a roasting process and control system for improving the flavor of coffee beans. The specific steps are as follows: placing coffee beans in a shell, sealing the shell, roasting the coffee beans, extracting the air with aroma formed in the shell after roasting, dehydrating it, and re-injecting it into the shell after heating. During roasting, a first roasting temperature and a second roasting temperature are used, the first roasting temperature is lower than the second roasting temperature, the coffee beans are first roasted at the first roasting temperature, and then the coffee beans are roasted at the second roasting temperature, and the duration of the first roasting temperature is at least twice that of the second roasting temperature. The present invention reduces the loss of the aroma of the coffee beans and gives the coffee beans a richer aroma.

The invention relates to the field of tea beverages, in particular to a litsea coreana beverage and a preparation method thereof.The litsea coreana beverage is composed of litsea coreana soup, baking soda, vitamins and water, the sugar degree of the litsea coreana beverage is 0.04-0.17%, and the pH value of the litsea coreana beverage is 5.5-6.5. The problems that an existing hawk tea beverage lacks the characteristic flavor of hawk tea and contains many additives can be solved.

The invention discloses rose fermentation liquor as well as a preparation method and application thereof. According to the method, pure rose flowers are fermented by using unique maneosporium fibuligerum, and under the condition of not additionally adding a nitrogen source, a nitrogen source or a growth factor, macromolecular substances such as polysaccharide and protein which are difficult to decompose by lactic acid bacteria can be fully hydrolyzed by using a single strain, so that more rose phenol, rose flavone, vitamin C, anthocyanin and the like are released; meanwhile, the yeast is matched with the roses, so that the rose fermentation liquid is additionally endowed with an oil control effect. The method is short in fermentation time and high in process benefit, secondary high-temperature sterilization is not needed after fermentation is finished, loss of thermosensitive volatile components of the roses is avoided, the fragrance of the roses is reserved, meanwhile, the unique ester fragrance of yeast is fused, and the prepared rose fermentation liquor is richer and lasting in fragrance level and more lasting in fragrance. The rose fermentation raw material has the advantages of multiple functions, strong efficacy and low cost, and has a good application prospect in the daily chemical industry.

The traditional tea processing temperature is high, the fragrance is easy to volatilize, and the dissolvability is poor; instant tea in the market is insufficient in fragrance and poor in taste. The invention provides the preparation method of the low-temperature high-aroma instant tea so as to maintain the original aroma of the tea leaves and improve the solubility. Comprising the following steps: water bath extraction: chopping tea leaves, adding a cellulase solution, and carrying out vacuum water bath for 40 minutes in an environment with the pH value of 5 and the temperature of 50-70 DEG C; recovering fragrance; the pervaporation device enriches aroma and condenses the aroma into tea essence; wall-breaking extraction: after cooling with cold water, performing low-temperature wall-breaking extraction for 15 minutes; performing centrifugal ultrafiltration by using a 200nm microfiltration membrane; performing vacuum drying on the extract; adding fragrance, namely spraying tea essence obtained by recovering the fragrance onto the dry extract in vacuum; and breaking vacuum to obtain the high-aroma instant tea product. The method has the advantages that the tea aroma is efficiently extracted, the aroma is rich and lasting, the dissolving property is improved, the tea is quickly dissolved in cold water, the taste is rich, the aroma is subjected to pressurized low-temperature treatment and vacuum drying, the production cost is reduced, and the product is wide in application and can be expanded to food additives or raw materials.

The utility model discloses a fruit wine hooking and feeding mechanism which comprises a fermentation barrel and an artificial bridge, the artificial bridge is fixedly connected to the top of the right side of the fermentation barrel, the top of the fermentation barrel is communicated with an electromagnetic valve, and the other end of the electromagnetic valve is communicated with a feeding mechanism. By arranging the feeding mechanism, a user can conveniently feed materials to the fermentation barrel through the feeding mechanism, so that the effect of conveniently feeding the materials is achieved, and the problem that fruit wine needs to be added in the blending process and cannot be conveniently fed due to the lack of the convenient feeding mechanism is solved. And during charging, workers need to carry fruit wine needing to be blended one by one, so that time and labor are greatly wasted, and the charging efficiency and the labor cost are further reduced.

The double-layer ceramic teapot comprises an inner teapot body, the outer surface of the inner teapot body is fixedly sleeved with an outer teapot body, the top of the inner teapot body is movably provided with a teapot cover, the bottom of the teapot cover is fixedly connected with a rubber plug, the bottom of the rubber plug penetrates through the inner teapot body and extends into the inner teapot body, and the rubber plug is movably connected with the inner teapot body in a clamped mode. By arranging the fixing mechanism, the kettle cover and the inner kettle body are connected more stably, the kettle cover is not prone to falling off in the water pouring process, and the situation that the kettle cover is broken is effectively avoided.

The stir-frying auxiliary device comprises a connecting rod and a dome which is arranged on the lower side of the connecting rod and is used for supporting rotation, an inner sleeve is arranged at the tail end of the upper side of the connecting rod, an inner sleeve cavity is formed in the inner side of the inner sleeve, a handle is arranged outside the upper side of the inner sleeve, and the outer side of the inner sleeve is provided with an outer sleeve cavity. An inner driving cavity is formed in the inner side of the grip, a spring is arranged in the middle of the inner side of the inner driving cavity and the inner side of the inner sleeve, a driving thread is arranged at the joint of the grip and the inner sleeve, and due to the unique structure and connection mode of the sweeping ring, the sweeping ring can conduct irregular sweeping action at the bottom of the wok. The complex motion trail can cover all areas at the bottom of the wok, and the situation that local heating of the tea leaves is not uniform is avoided. The tea leaves on the edge or the center of the frying pan can be fully stir-fried, it is guaranteed that the heating degree and the stir-frying degree of each piece of tea leaves are consistent in the processing process, and the stir-frying uniformity of the tea leaves is remarkably improved.

The invention provides light-fat sesame as well as a preparation method and application thereof, and belongs to the technical field of food processing. The method comprises the following steps: cooking sesame, performing pressurization treatment under the conditions that the temperature is 50-80 DEG C and the pressure is 30-50MPa, performing solid-liquid separation, and controlling the oil content in the sesame to be 25-30g / 100g, thereby obtaining the light-fat sesame. According to the method disclosed by the invention, the sesame is treated by a low-temperature cold pressing process (LTCP), that is, the cooked sesame raw material is pressurized under the conditions that the temperature is 50-80 DEG C and the pressure is 30-50MPa, so that the grease content in the black sesame raw material can be reduced from 51.5 g / 100g to 25-30g / 100g. Moreover, the method provided by the invention can effectively reduce the content of oil in the sesame, and can also retain the fragrance and taste of the prepared light-fat sesame.

The invention relates to the technical field of teapots, and discloses a teapot with an intelligent bottom recognition function, which comprises a teapot body and a tea filter placed in the teapot body, the tea filter comprises a tea filtering cylinder, an annular convex edge and water filtering holes, a bearing inner ring is installed at the top in the teapot body, the annular convex edge is placed on the bearing inner ring, the tea filtering cylinder is installed at the bottom of the annular convex edge and placed in the teapot body, and the water filtering holes are evenly formed in the periphery of the lower portion of the tea filtering cylinder. A shaft block is installed in the tea filtering cylinder through an assembly rod, and a telescopic rotating piece is installed on the shaft block. According to the teapot with the intelligent bottom recognition function, the preheating process of tea leaves before formal brewing is achieved by arranging the air passing preheating assembly, the tea leaves can gradually adapt to temperature changes in the preheating stage, and rapid release of nutritional ingredients and aroma substances when the tea leaves make direct contact with boiled water is avoided.

The invention relates to the technical field of fabric after-finishing, and discloses an antibacterial microcapsule as well as a preparation method and application thereof. According to the method, the polyethylene glycol modified melamine-formaldehyde prepolymer and the essence emulsion are prepared respectively, and then the antibacterial microcapsule disclosed by the invention is prepared. The antibacterial microcapsule has a core-shell structure, a shell of the antibacterial microcapsule is made of melamine-formaldehyde resin modified by polyethylene glycol, a capsule core of the antibacterial microcapsule is made of aromatic essential oil, and the shell of the melamine-formaldehyde resin modified by polyethylene glycol has good heat resistance, so that the antibacterial microcapsule is prevented from being decomposed in a high-temperature environment; the slow release function of the antibacterial component and the aromatic component is destroyed. The shell of the antibacterial microcapsule contains an antibacterial component, and the capsule core contains an aromatic component, so that when the antibacterial microcapsule is applied to preparation of the antibacterial fabric, harmful bacteria on the fabric can be quickly and efficiently removed, and meanwhile, the aromatic odor of the fabric is kept for a long time.

The invention discloses a method for improving protein stability of dry white wine, and belongs to the technical field of wine stability treatment. Comprising the following steps: mixing and stirring chitosan powder and an acetic acid solution to obtain a chitosan solution, mixing and stirring the chitosan solution and an egg shell membrane solution to form a mixture, and carrying out alkali treatment on the mixture to obtain chitosan composite large particles; mixing a bromelain solution and the chitosan composite large particles, and performing low-temperature incubation to obtain immobilized bromelain particles; adding the immobilized bromelain particles into the dry white wine, mixing, sequentially performing stability treatment and heat treatment, and then placing in a low-temperature environment to complete the treatment of the dry white wine. Chitosan is modified by using an egg shell membrane to obtain chitosan composite large particles, then bromelain is loaded to obtain the immobilized bromelain, and the stability of fogged protein is improved on the premise that the fragrance and flavor of the dry white wine are reserved.

The invention relates to a low-sugar low-salt horse edible biscuit and a processing technology, and belongs to the technical field of animal feed. The low-sugar and low-salt horse edible biscuit is prepared from oat, broccoli, celery, carrots, bananas, soybeans, asparagus, forage, flaxseed powder, eggs and vanilla powder. The raw materials are optimized, sugar and salt in the biscuits are reduced, baking and freeze-drying processes are combined, loss of nutritional ingredients is avoided on the basis that specific fragrance and taste of the biscuits are reserved, and the shelf life of the biscuits is prolonged.

The invention discloses saccharomyces cerevisiae FOSU-QQT as well as a screening method and application thereof, and belongs to the field of microbe application. The saccharomyces cerevisiae FOSU-QQT screened and cultured by the invention does not have hemolytic activity, is gamma hemolysis and has inhibition effects on escherichia coli, salmonella, listeria monocytogenes and staphylococcus aureus, and a strain is prepared into direct vat set freeze-dried powder, so that industrial production is facilitated; saccharomyces cerevisiae FOSU-QQT with strong aroma production is added to brewing of the pineapple peel pomace fruit wine, the aroma production flavor can be obviously improved, the pineapple peel pomace fruit wine has the properties of acid resistance, SO2 resistance, ethanol resistance and the like, and the effect of improving the aroma of the composite fruit wine is facilitated; meanwhile, the saccharomyces cerevisiae FOSU-QQT can also be used for extracting a large amount of nutrient substances in the pineapple peel pomace by a compound fermentation technology with other strains, so that the quality of the fruit wine is improved.

The invention provides novel re-fermented tea and a preparation method thereof. The novel re-fermented tea is prepared through a microwave aroma enhancement technology, an aroma backfilling technology, a compound enzyme stage enzymolysis technology, a microorganism re-fermentation technology and an aroma protection drying technology. The content of amino acid in the tea leaves is increased by treating the tea leaves through the compound enzyme stage enzymolysis technology, and the unique fermentation fragrance of the tea leaves is increased by treating the microorganism re-fermentation technology; the microwave aroma enhancement technology and the aroma backfilling technology increase and retain the original aroma of the tea leaves; and the loss of tea fragrance is further reduced through the fragrance-protecting and drying technical treatment. The re-fermented tea leaves obtained by the preparation method provided by the invention are high in amino acid content and rich in fragrance, meanwhile, fermentation also brings many substances beneficial to human bodies, the selection of the preparation raw materials is not limited, and a new method is provided for preparation of the tea leaves.

This utility model proposes a dehumidification and aroma preservation device for tobacco leaves, including a drying device, a conveying device, and a dehumidification and aroma preservation device. A drying chamber is formed within the drying device, and the conveying device is located within the drying chamber for conveying tobacco leaves. A first partition is provided within the drying chamber to divide it into a drying zone and a rehumidification zone. The dehumidification and aroma preservation device includes a humid hot air exhaust pipe, a hot air recovery pipe, a water vapor recovery pipe, and a water vapor separation chamber. The air inlet of the humid hot air exhaust pipe is connected to the drying zone. The recycling of hot air and water vapor avoids the loss of both, and because the aroma of the tobacco leaves is lost to the exhaust hot air and water vapor during the roasting process, the lost aroma is reabsorbed and returned to the tobacco leaves, thus preserving the aroma.