386results about How to "Keep the fragrance" patented technology

The invention discloses a refined rice processing method. The refined rice processing method comprises the following steps of rice screening, stone removal, magnetic separation and rice shelling, rice-bran separating, secondary shelling, thickness grading, moisture measurement and drying or atomizing, rice milling and white rice grading, rice cooling, polishing, color sorting, secondary white rice grading and moisture content detection, and packaging. The refined rice processing method comprises a plurality of impurity removal steps, and consequently, the purity of rice is guaranteed, the produced rice is high in purity, and the safety and the processing efficiency in the processing process are guaranteed. In the rice shelling and rice milling steps of the refined rice processing method, the material temperature is strictly controlled so that the material can be always kept in a relative low temperature appropriate environment, and the crack ratio and the broken rice rate can be reduced and the complete particle rate can be increased; the original faint scent of rice is maintained. The refined rice processing method is used for solving the problems of surface damage and uneven polishing in the rice polishing process by controlling the polishing water temperature and the dampening amount; as a result, the surfaces of all the rice grains polished can be kept smooth and clean, and the quality guarantee period of the rice can be prolonged.

The present invention relates to a passion fruit-kiwi fruit composite juice and a preparation method thereof. The juice comprises 20-30% of a fruit-kiwi fruit juice, 10-15% of a kiwi fruit juice, 3-5% of honey, and the balance of water. The preparation method comprises: cleaning and cutting the passion fruit; taking the flesh with seeds; carrying out juicing on the flesh with seeds; cleaning the kiwi fruit; removing peel and carrying out juicing on the flesh of the kiwi fruit; uniformly mixing the resulting two juices; heating to a temperature of 20-60 DEG C; adding pectinase and amylase to carry out an enzymolysis treatment; adding water and honey to the filtered juice to adjust the taste; adopting a bacteria removal filtration membrane to remove partial bacteria; carrying out homogenizing and degassing on the bacteria-removed juice; carrying out vacuum packaging; and carrying out hyperpressure sterilization to perform an enzyme inactivation treatment to obtain the composite juice. With the preparation method of the present invention, the unique flavor of the passion fruit and the kiwi fruit fragrance can be maintained, the produced juice has characteristics of original juice remaining, original taste remaining, natural and persistent fragrance, and pure flavor, the juice quality is improved, and the pursuit of the majority of consumers on the natural juice is met.

The invention discloses a processing method for vacuum freeze drying of Hemerocallis fulva L. The processing method comprises the following steps: S1, pre-freezing pretreated fresh Hemerocallis fulva L. at a temperature of -40 DEG C for more than 10 h; and S2, freeze drying the prefrozen Hemerocallis fulva L. at a temperature of -40 to -50 DEG C in a high vacuum state for 12 to 16 h. The invention has the following beneficial effects: pretreated Hemerocallis fulva L. has a yellowish green color and crisp and tender taste and is safe to eat since colchicine is inactivated; the process of vacuum freeze drying is employed, so the processed Hemerocallis fulva L. maintains good appearance, intact flower buds and the original color, fragrance, flavor and shape of Hemerocallis fulva L., water content in the processed Hemerocallis fulva L. is low, a loss late of nutritional ingredients like protein, vitamin C, a dietary fiber and the like is low, and a storage life of the processed Hemerocallis fulva L. is long; rehydration of the processed Hemerocallis fulva L. is easy, and the processed Hemerocallis fulva L. has a yellowish green color and crisp and tender taste and retains original delicate fragrance after rehydration.

The invention belongs to the field of deep processing of agricultural products and discloses navel orange peel jam and a processing method thereof. The processing method comprises the following steps of: soaking navel orange peel into water for 1 to 2 days; draining; placing into saline solution and cooking for 10 to 20 minutes; draining; rinsing and draining; crushing into navel orange peel pulp; placing navel orange flesh into water at the temperature of 90 to 95 DEG C; blanching for 2 to 10 minutes; crushing into fruit pulp; mixing the navel orange peel pulp and the fruit pulp; adding citric acid; heating to 90 to 100 DEG C; preserving heat for 5 to 10 minutes; adding white granulated sugar and pectin; and boiling on a soft fire at the temperature of 80 to 90 DEG C for 30 to 40 minutes to obtain the navel orange peel jam. In the navel orange peel jam, the soluble solid matter content is more than or equal to 35 percent, the total sugar content is less than or equal to 65 percent, the total arsenic content is less than or equal to 0.5, the lead is less than or equal to 1.0 and the microbiological index accords with the national standard. In addition, the navel orange peel jam is golden yellow, sour and sweet and delicious, maintains fragrance of the navel orange peel and the mouthfeel of the fruit flesh, is uniform and exquisite and has high flowability.

The invention discloses a method for preparing a high-fragrance tobacco extract and belongs to the technical field of a tobacco additive. The method comprises the steps of 1, adding propylene glycol into tobacco raw materials, and then standing and baking the raw materials; 2, crushing, adding solvent extraction liquid into crushed materials; 3, filtrating extraction liquid with an ultra-filtration membrane to prepare permeate liquid, and decompressing and distilling the permeate liquid to prepare a condensate; and 4, secondarily separating the condensate by a molecular distillation method, and collecting a light component as the high-fragrance tobacco extract. In the preparing method, tobacco raw materials are in advance treated by baking so that Maillard reaction presents between the tobacco reducing sugar and the nitrogen-containing compound, generate pyrone and furanone substances are prepared and baking fragrance is increased; propylene glycol is added into the tobacco so that bad flavor caused by charred tobacco at high baking temperature can be prevented; macro-molecular substances and high boiling-point non-volatile substances can be effectively removed by the membrane separation-molecular distillation double separation process, and specific aroma components enriched in the tobacco are separated.

The invention relates to an electronic cigarette smoke solution prepared through a green tea leaf extract. The electronic cigarette smoke solution is prepared from the following raw materials and components in parts by weight: 2 to 30 parts of tobacco extract, 1 to 13 parts of tobacco flavor, 2 to 30 parts of green tea extract, 2 to 5 parts of edible ethyl alcohol, 5 to 30 parts of edible glycerinum, and 50 to 80 parts of propylene glycol. According to the electronic cigarette smoke solution, the green tea extract is prepared by supercritical fluid extraction and then is mixed with the tobacco extract, and then proper tobacco flavor and perfume and an atomizing agent are added, so as to prepare the electronic cigarette smoke solution with rich fragrance and comfortable taste.

The invention discloses E-cigarette nicotine liquid and a preparation method thereof and belongs to the technical field of E-cigarette nicotine liquids. The E-cigarette nicotine liquid is made from high-nicotine tobacco extract, tobacco flavor and the like, wherein the tobacco extract has rich tobacco characteristic fragrant ingredients (such as megastigmatrienone, beta-damascone, pyrones, and furanones) and nicotine, can provide tobacco aroma and curing aroma and meet the physiological needs of consumers, and provides better satisfaction. The high-nicotine tobacco extract has very low contents of high-boiling-point ingredients and macromolecular substances (such as proteins, pectin, and polysaccharides), is free of burnt smell and low in sweetness, and can supplement aroma and cover peculiar odors, lower stimulus and improve taste strength. By being used with tobacco flavors, the E-cigarette nicotine liquid has enhanced curing aroma and tobacco aroma, and has strong aroma and good volatility. The preparation process of the E-cigarette nicotine liquid is simple, is simple and easy to perform, and is applicable to large-scale industrial production and application.

A tea for antipyresis, detoxication, lowering blood pressure, decreasing blood fat, losing weight, etc is prepared from lotus leaf through washing, removing veins, disinfecting in high-temp water, cutting for shaping, kneading, backing, drying and kneading.

The invention relates to the field of catering and in particular relates to an olive oil hotpot dipping sauce and a preparation method thereof. The olive oil hotpot dipping sauce can retain faint scent of olive oil and has no astringent taste. The olive oil hotpot dipping sauce comprises virgin olive oil and canola oil and further comprises the following one or more materials in parts by weight selected from the group consisting of table salt, monosodium glutamate, fermented beancurd, chives flowers, garlic and ginger. The preparation method of the olive oil hotpot dipping sauce comprises the following steps: thoroughly mixing virgin olive oil and canola oil to obtain an oil mixture, and adding the following one or more materials in parts by weight selected from the group consisting of table salt, monosodium glutamate, fermented beancurd, chives flowers, garlic and ginger to the oil mixture.

The invention provides a full-automatic tea leaf drying device, and belongs to the field of tea leaf processing mechanical equipment. The full-automatic tea leaf drying device comprises a fuel storage bin, a first draught fan, a boiler, a drying box, a feeding device and a leaf storage bin. The fuel storage bin and the first draught fan are connected with the boiler, and the boiler is then connected with the drying box. The leaf storage bin is sequentially connected with the feeding device and the drying box. A heat exchange pipe is arranged on the inner wall of the boiler and provided with a heat exchange pipe opening end and a heat exchange pipe outlet end which are connected with the first draught fan and the drying box correspondingly. The drying box is provided with a hot air inlet end and a hot air outlet end which are connected with each other through a hot air circulation pipe. The hot air circulation pipe is provided with a second draught fan and a hot air extension pipe which is provided with a first electromagnetic valve in a penetrating manner. The full-automatic tea leaf drying device can achieve automatic feeding, drying, discharging and cooling of the tea leaf drying process and can accurately control the drying degree of tea leaves and improve the tea leaf drying quality and drying efficiency, and the device is easy and convenient to operate.

The low temperature air dried port producing process includes sorting material, making port strip, air drying, disinfecting, vacuum packing and other steps. Streaky pork is cut into pork strips of 4-10 cm width and 2-5 cm thickness, and the pork strips are hang in naturally low temperature air drying room or industrial low temperature air drying room to dehumidified with cold wind at temperature lower than 8 deg.c to water content of 8-10 %. Compared with other pork treating process, the process of the present invention is simple, has no addition of color, seasoning, preservative, etc. and no secondary pollution.

The invention relates to a silverweed cinquefoil root-VC composite effervescent tablet and a preparation method thereof. The silverweed cinquefoil root-VC composite effervescent tablet is prepared by the following steps: mixing silverweed cinquefoil root powder and VC powder, adding additives, and tabletting to finally prepare the silverweed cinquefoil root-VC composite effervescent tablet. Through the silverweed cinquefoil root, the effervescent tablet is rich in nutrition, significant in function and special in faint scent; through deastringency treatment, original astringent taste of the silverweed cinquefoil root is removed and taste of the silverweed cinquefoil root is improved; meanwhile, the preparation method overcomes shortcomings of original extracting and concentrating treatment in which most nutrient ingredients such as vitamin and amino acid in the silverweed cinquefoil root are damaged and the special faint scent is lost. The effervescent tablet, which is made from raw powder of the silverweed cinquefoil root and the vitamin C is added to the tablet, comprehensively improves taking taste; moreover, the special faint scent is reserved, anti-fatigue and antioxidant functions are improved, and shelf life is prolonged.

The invention discloses a watermelon beer brewing process .Improvement is performed based on a common beer brewing process, freshly squeezed watermelon juice, common boiled malt juice for brewing and hops are prepared into fermentation raw material liquid, and healthy watermelon beer having a fresh and cool taste is made through fermentation of brewer's yeast after sterilization .The watermelon beer brewing process utilizes carbohydrates in watermelons in a fermentation mode, eliminates the higher adverse effect of the carbohydrates of the watermelons from the perspective of health, retains a fresh scent of the watermelons from the perspective of flavor, not only enriches the types of beer, also reduces the waste of the watermelons in summer and improves the added value of the watermelons.