749results about How to "Keep the scent" patented technology

The invention discloses a low-hazard cigarette which can reduce the harm of the cigarette and a preparation method thereof, and the technical problem needs to be solved is to reduce the harm of the cigarette to the human health. The low-hazard cigarette of the invention adds additives in the cut tobacco of the cigarette, the additives are egg flower and coral grass extracts, the weight ratio of the egg flower and the coral grass is 8:2, the prepration method comprises that: the egg flower and the coral grass extracts are extracted, extract liquid is prepared and evenly sprayed on the ordinary cut tobacco, and the cigarette is prepared by adopting the conventional cigarette technology. Compared with the prior art, the egg flower and the coral grass extracts are added in the cut tobacco, the effective ingredients in the egg flower and the coral grass are absorbed in the human body along with the volatilization of the mainstream smoke, thereby maintaining the original style and the flavor of the cigarette, being capable of inhibiting the cancer-causing mutation of the cigarette tar to the human body and timely preventing and mitigating the smoking-induced cough, the shortness of breath, the sputum stasis and other various adverse reactions.

The invention discloses a quick roasting method of a fresh grosvenor momordica, which comprises the following steps: (1) classifying the ripe grosvenor momordica according to large, middle and small specifications and respectively placing into a special roasting tray used for a microwave oven; (2) placing the roasting tray filled with the grosvenor momordica into an intelligent microwave vacuum drying oven; and (3) determining the roasting time according to the weight of the grosvenor momordica and the power of the microwave oven and roasting, wherein the roasting temperature range is 20-40 DEG C, and the roasting time range is 30-150 minutes under the condition of vacuum degree less than -0.08MPa. In the method, the microwave technology for roasting is utilized, the roasting process is carried out at low temperature and constant temperature, the time consumption is short, the cost is low, and the fresh grosvenor momordica well keeps the bright yellow color and nutrition constituents and has good taste.

The invention discloses a method for preparing high-temperature resistant essence microcapsules, which comprises the following steps: preparing aqueous solution of gelatin and aqueous solution of Arabic gum by gelatin and Arabic gum respectively, then adding oil-soluble essence into the aqueous solution of Arabic gum and performing homogenization and emulsification on the solution, and uniformly mixing the emulsified solution and the aqueous solution of gelatin to obtain emulsified liquid; adjusting the pH of the emulsified liquid to 4.15-4.17 by using edible acetic acid; dissolving a curing agent glutamine transaminase in water, and then mixing solution of the curing agent and the emulsified liquid to perform curing; filtering the cured emulsified liquid, discarding the supernate, and collecting the sediment; dissolving a wall material obtained by mixing Arabic gum, malt dextrin, glucose and isolated soy protein in the water, then adding the collected sediment into the solution of wall material to be uniformly mixed, and preparing the mixture into the high-temperature resistant essence microcapsules by adopting a spray drying method. The method prepares the oil-soluble essence into the microcapsules so as to keep the primary fragrance of the essence and ensure the using effect in high-temperature processing.

The invention provides a preparation method of instant flavor-conditioning fish dried bean curd stored at room temperature, which belongs to the technical field of instant fish products. The instant fish dried bean curd is prepared from the following raw materials in percentage by weight: 30%-40% of frozen fish meat paste, 8%-10% of starch, 8%-9% of soybean protein isolate, 6%-7% of soybean oil, 0.5%-1.0% of egg white powder, 1%-3% of table salt, 0.2%-0.3% of glucose, 0.1%-0.3% of TG enzyme and the balance of pure water. The preparation method comprises the following steps of: adding the table salt into the frozen fish meat paste which is in a half-thawed state, and kneading for 10-20 minutes; then, adding the soybean protein isolate, the soybean oil and the egg white powder, and stirring uniformly; further, adding the TG enzyme, the glucose, the starch and the water, and chopping and stirring until the mixture is in a uniform exquisite pastry shape; and performing molding, streaming, vacuum frying, marinating, vacuum packaging and sterilizing on the materials, and cooling so as to obtain the instant flavor-conditioning fish dried bean curd. The fish dried bean curd can be eaten instantly after being unpacked, the shelf life of the fish dried bean curd stored at room temperature reaches 9 months, and as a healthy instant conditioning food, the fish dried bean curd is good in elasticity and toughness, fresh in taste, rich in nutrition and suitable for the young and the old.

A process for brewing fruit wine, fruit vinegar and fruit brandy includes such steps as fermenting fruit juice to obtain dry, semi-dry, or sweet fruit wine, distilling the fermented wine substrate to prepare fruit brandy, and using the distilled dregs and squeezed fruit dregs to prepare fruit vinegar. Its advantages are high utilization rate of fruit, low cost, and less pollution.

The invention discloses a preparation method of freeze-dried fructus momordicae. The method comprises the following steps: selecting ripe fresh fructus momordicae with deep green surface; deactivating enzymes, cooling with clean water, perforating, pre-freezing and freezing; and drying with the vacuum freeze-drying technology and then discharging to obtain the entire freeze-dried fructus momordicae. Through the method disclosed by the invention, the freeze-dried fructus momordicae maintains the color, flavor, mouthfeel, shape and nutrient components of the fresh fructus momordicae.

The invention belongs to the technical field of edible vinegar, in particular to a production method of small rice vinegar. The invention aims at solving the technical problems of low production efficiency, unstable process conditions, high labor intensity of workers, impacts on quality and taste of the rice vinegar and the like in manual control which is mostly adopted for making the vinegar at present. The production method of the small rice vinegar comprises the following steps: 1) taking small rice, preparing into rice flour, and adding a certain amount of water for preparing into slurry; 2) adding amylase and glucoamylase into the slurry, and preparing into serous fluid; 3) adding brewing yeast and Daqu into the serous fluid for preparing into wine mash; 4) taking a certain proportion of the wine mash, rice hull and wheat bran, placing into a fermentation tank, adding acetic bacteria, preparing into fermented material, further using water to leach acetic acid in the fermentation tank and preparing into vinegar liquor; 5) sterilizing the vinegar liquor, placing the vinegar liquor after sterilization into an aging tank for hermetical aging for at least 90 days, and preparing into mature vinegar; and 6) filtering the mature vinegar, carrying out instantaneous sterilization at 125-135 DEG C for 4-6s, and preparing into the small rice vinegar. The production method of the small rice vinegar adopts the automatic mechanical vinegar making way, has high production efficiency and stable process conditions, and can reduce the labor intensity of the workers and meet the market demand.

The present invention discloses an extract of camellia chrysantha. It adopts the combination of alcohol extraction and water extraction, and adopts the ultrasonic oscillation process to raise extraction efficiency, its all the processes adopts low-temp. condition below 60 deg.C so as to effectively protect various components with health care function and aromatic substance in the camellia chrysantha. Its extraction rate is up to above 90%.

The invention relates to a solid beverage, and in particular relates to a tea coffee solid beverage and a preparation method thereof. The tea coffee solid beverage comprises the following materials according to mass ratio: 80-120 parts of Vietnam medium coffee beans, 60-80 parts of Yunnan small coffee beans, 140-160 parts of Dianhong Kungfu tea, 55-65 parts of vegetable fat powder and 46-50 parts of white sugar. The preparation method comprises the following steps of: A. mixing; B. baking; C. crushing; D. extracting; E. concentrating; F. homogenizing; G. sterilizing; H. cooling and drying; and I. packaging. The mixing ratio of the Vietnam medium coffee beans to the Yunnan small coffee beans is proper, the tea coffee solid beverage is high in content of caffeine, fragrant, pure and mild in flavor and high in content of effective nutritional ingredients after the working procedures of baking, crushing, extracting and concentrating. The extraction of distilled water of coffee mixed powder and red tea powder is proper in temperature and moderate in time. The finished product can be good in reconstitution property without residues, and the color, the fragrance, the taste and the nutritional ingredients of coffee and red tea can be well maintained.

The invention discloses an electric pressure cooker for finely cooking rice and a control method thereof. The electric pressure cooker for finely cooking rice comprises a cover body, a cooker body, an inner tank, a heating disk, and a control device for controlling the heating disk to heat or stop heating; the control device comprises a soft fire heating process module, a low-temperature water-absorption process module, a medium-temperature water-absorption process module, a big fire heating process module, a sufficient boiling process module and a rick-stewing process module. The control method for finely cooking rice comprises a preparation process, a soft fire heating process, a medium-temperature water-absorption process, a big fire heating process, a sufficient boiling process and a rice-stewing process. In different heating process stages, different control temperatures and heating time are adopted according to the rice characteristics so that each grain of rice can sufficiently absorb water from outside to inside to guarantee the edible quality of the rice grains such as grain form, color, taste, flavor and the like; since the adopted heating manner mainly is an intermittent heating form, the finely cooked rice has better edible quality and contains more nutrient components.

The invention discloses a strong-flavor camellia oil cold-pressing process and belongs to the technical field of vegetable oil. Camellia seeds are sorted, then are dried and spread for cooling and are packaged for standby application, then shelling is performed to adjust a certain shell-kernel ratio, then steaming and frying are performed, repeated squeezing is performed by using a double-helix low-temperature oil press, the obtained raw camellia oil is subjected to hydrated degumming, then decoloring is performed with active carbon, and deodorization is performed by using a distillation device, namely a camellia oil finished product is obtained. The oil yield of camellia seeds is improved by evenly controlling the moisture content of the camellia seeds. In addition, the strong-flavor camellia oil cold-pressing process is simple, the production costs are low, the operating process is easy to control, and the nutritional value of produced camellia oil is high.

This invention belongs to the field of food technique, which relates to a functional instant tea flower powder and preparation thereof. This invention employs the tea flower as raw material and obtains the tea flower extracting solution by hot water infusion method; the tea flower extracting solution is manufactured to a tea flower concentrated solution by ultrafiltering, reverse osmosis concentrating, vacuum concentrating, sterilizing and aseptic packaging. The instant tea powder is produced by the method for spray drying or freeze drying. The functional instant tea flower powder prepared bythis invention is diffluent in cold water, the tea solution is transparent and the tea flavor is still primary taste. The tea flower powder not only is almost same as the tea infused directly by boiled water in smell, color and flavor, but also has high solubility and transparency. The processing of this invention has the advantages of high extracting efficiency, short extracting time and strong selectivity. The tea flower powder not only keeps the primary smell of tea flower and nutrition, but also has the effect of reducing blood sugar and triglyceride, is a new functional tea powder drink.

The invention relates to food, in particular to a preparation method of purple potato drink, which is characterized in that: the purple potato drink finished product is finally produced through the steps such as proportioning, amount fixing, filling, sterilizing, cooling and the like. The proportioning step is that: white sugar, fruit-juice stabilizing agent and sodium citrate are dissolved in water after being dry mixed to be heated to 85 DEG C and further to be heat preserved for 10 minutes, then more than 20 times of lemon acid and fruit juice after being dissolved in the water are added to be uniformly blended, purple potato powder which is dissolved in hot water is added to be uniformly blended, and finally essence is added. The purple potato drink produced with the above method has natural fragrance of the purple potato, has no peculiar smell, has good taste and is easy to preserve.

The invention provides a ham processing method, comprising the steps of rapid cooling, extruding for blood removal, washing and white wine spraying, condiment applying and kneading, fumigating and hanging for curing. By the method, the ham is free from elevation and region limitations, has less possibility of being infected by maggots, has more beneficial microorganisms breeding inside and has terrific color, aroma and taste.

The invention provides a processing method of seabuckthorn original juice, comprising: pulping the seabuckthorn to obtain marc and pulp of seabuckthorn; rough cleaning the pulp of seabuckthorn to form primary pulp of seabuckthorn; thoroughly removing the residual solid impurity and most of fruit oil to obtain raw juice of the seabuckthorn; alloting the raw juice of the seabuckthorn to form seabuckthorn original juice; sterilizing and pouring in, wherein the seabuckthorn is fresh or frozen. The invention also provides a seabuckthorn original juice, wherein the solids content thereof is 10-18%. The juice extraction is high and the operation is convenient. The color of the seabuckthorn original juice is orange yellow without bitterness of tannin. The color, fragrant, taste of the seabuckthorn is fully kept. The seabuckthorn original juice can be used as intensifying nourishment additive of fruit drink or directly as seabuckthorn fruit juice.

An automatized case-type storage and conveying technology for the finished tobacco shreds includes automatically conveying the finished tobacco shreds, automatically loading in cases, automatically putting the cases in storage, automatically conveying then out of the storage and returning empty case or error case back to storage.

The invention discloses an engineering plastic capable of generating fragrant smells as well as process for preparation, wherein the constituents include (by weight ratio) engineering plastic 62-92%, flavoring agents 0.5-20%, toughening agent 6-10%, anti-oxidant 0.1-1%, white oil 0.5-2%, other auxiliary agents 0.1-5%.

The invention provides body-warming and health-care ginger tea. The technical scheme is as follows: the body-warming and health-care ginger tea is characterized by comprising the following components: 15-25 parts of ginger, 6-12 parts of brown sugar, 20-40 parts of jujube flower honey, 5-15 parts of grapefruit peels, 6-12 parts of astragalus membranaceus, 6-12 parts of angelica sinensis, 3-7 parts of donkey-hide gelatin, 6-12 parts of lemon, 3-7 parts of pawpaw and 6-12 parts of black tea. The ginger tea provided by the invention can keep the fragrance of the ginger well and also has health-care functions of driving away summer heat and preventing coldness, dispelling the effects of alcohol, regulating menstruation, tonifying middle-Jiao and Qi, regulating spleen and stomach, beautifying, resisting ageing and the like.

The invention discloses a peony seed oil microcapsule and a preparation method of the peony seed oil microcapsule, and belongs to the technical field of food engineering. The peony seed oil microcapsule comprises a core material phase and a wall material phase. Through being metered by weight parts, the core material phase consists of 10 to 60 parts of peony seed oil and 0.5 to 5 parts of oil soluble emulsifiers; the wall material phase consists of 20 to 75 parts of wall materials, 5 to 50 parts of wall material connecting auxiliary agents, 20 to 150 parts of water, 1 to 8 parts of water-soluble emulsifiers and 0.5 to 5 parts of stabilizers. The pressure emulsification homogenizing is used, so that the particle diameter of an emulsion reaches the nanometer level, so that the particle size of an obtained product is uniform; the reconstitution capacity is good; the solubleness is good; the peony seed oil microcapsule can be dissolved in cold water; no precipitate and no floating object exist in a solution; no floating oil exists after the still standing for 48 hours; the solution can be compounded with other emulsions such as milk; the application range of the peony seed oil is expanded. The peony seed oil microcapsule and the preparation method have the advantages that the process is simple; the production cost is low; the product stability is greatly improved; and the nutrition activity of the peony seed oil is maintained.

The invention relates to a congee cooking device, which comprises a congee cooking device body, a boiling water tank, a shell panel and a circuit control device. The pot opening of the congee cooking device body adopts a conical opening structure, so that the phenomenon of boiling overflow in the process of boiling the congee is avoided and the full-automatic congee cooking is realized. The congee cooking device body is provided with a heat exchange water sandwich layer which is communicated with the boiling water tank; the heat exchange water and water stored in the boiling water tank perform circular heating after the cooking of food is finished and the power is turned off, and the stored water in the boiling water tank is heated into boiling water by high temperature waste heat of a heat-conducting medium. The congee cooking device solves the problems that in the conventional congee cooking, a sandwich pot is manually operated, the efficiency is low, and the potential safety hazard exists. The congee cooking device fully realizes full-automatic cooking of the food, particularly cooking of congee and other foods, also can cook soup, stew fowl and the like, and has multiple purposes. The congee cooking device realizes congee cooking automation, reduces the operation cost, provides free boiling water by using the waste heat simultaneously, and is low-carbon, energy-saving and environment-friendly.

The present invention discloses a cultivation method of ecological native chickens, and relates to the technical field of livestock and poultry cultivation. The cultivation method comprises the steps of chicken house constriction selection, variety selection, feeding, stocking, feeding management and disease control. The feeding management and the disease control run through the whole feeding process. The ecological native chickens cultivated by the cultivation method have peculiar flavor of rural native chickens, meat is delicious, and nutritive value is high.

The invention relates to an efficient simplified wheat flour milling technology comprising the working procedures of shelling, residue grinding, core grinding, tailing grinding and flour clearing, and an efficient simplified wheat flour milling device. In the shelling working procedure, an extrusion cutting grinder with a superior stripping and scraping function is used for replacing the existing tooth roller flour mill and is taken as a main residue making device; in the core grinding working procedure, an efficient impact flour mill is used for replacing a smooth roll flour mill and is taken as a main flour making device, and the grinding function of the efficient impact flour mill is more than twice as high as that of the prior art; two wraps are wetted by water, residue grinding is carried out for three times, and germ extraction is carried out during residue grinding; after the core 1 and the core 2 are slightly ground by a roller mill, the aim of rapidly and efficiently producing the high-quality flour at low temperature with low consumption can be achieved by virtue of a strong impact method of a water cooling efficient impact grinder and the like. The wheat flour milling production line extrusion process designed by the invention is simple in process, low in civil engineering equipment investment, high in production efficiency, simple in operation and management and low in energy consumption; the produced high precision flour is large in proportion; the produced flour is good in edible quality and food production performance; the produced flour has the advantages that the original fragrance of the wheat is maintained by the flour, and the like.

The invention discloses a preparation method for a multi-layer co-extrusion two-way stretched high-barrier plastic casing. The preparation method comprises the following steps of: respectively adding raw materials of each layer into an extruder for each layer for melting and plasticizing, wherein the multi-layer co-extrusion two-way stretched high-barrier plastic casing is formed by co-extruding five layers of raw materials; extruding the raw materials by a multi-layer stacked type round mold to form a multi-layer mold blank; slightly blowing and stretching the mold blank, and then immediately and rapidly cooling and molding the mold blank by using cooling water of 5-15 DEG C into a first pipe film; heating the first pipe film in a hot water tank or an infrared heating system to a proper temperature; aerating compressed air to ensure that the mold blank is transversely stretched for a multiplying power of 3 to 5 times and longitudinally stretched for a multiplying power of 2.5 to 3 times to form a second pipe film; putting the second pipe film in an infrared heating barrel for sizing; and rolling a finished product after cooling the second pipe film to a required fold diameter and shrinkage rate by using a vane. Plastic casings prepared by the preparation method have the characteristics of high barrier, high water retention and environmental protection.