65results about How to "Less spicy" patented technology

The invention relates to an elasticizer for improving the cigarette quality and relative production, wherein it is formed by glycerin triacetate and modifier; said modifier can be cigarette extractive, natural essence and composite essence while there is 0.5-2 modifier in each 100 glycerin triacetate; the cigarette extractive is neat oil of honghe cigarette, etc; the natural essence is bean-pod extractive, tomato extractive, etc; the composite essence is trione, clary sage, etc.

The invention discloses a method for preparing a tobacco sheet through an enzymolysis extraction-Maillard reaction composite technology. The method comprises the following specific steps: carrying out enzymolysis extraction simultaneously on tobacco powder in water, carrying out solid-liquid separation, concentrating the enzymolysis liquid, adding with reducing sugar and amino acid and carrying out Maillard reaction at 70 DEG C, uniformly coating paper base with the reaction liquid, drying, and shredding, and thus obtaining the tobacco sheet. With the adoption of the enzymolysis extraction-Maillard reaction composite technology, the advantages of the preparing process of the tobacco sheet through the paper-making process are exerted, meanwhile, the two technological means of the enzymolysis and the Maillard reaction are comprehensively utilized, so that the extraction efficiency of the tobacco aroma materials is improved, and moreover, the chemical components of tobacco are selectively changed, so that the purposes of aroma enhancement and harm reduction are achieved, and therefore, the method has the incomparable advantages.

The invention belongs to the field of preparation of daqu liquor, and in particular relates to a method for preparing blending liquid by utilizing yellow water, and an application of the blending liquid. The method comprises the following steps: adding a suitable amount of attapulgite into fresh yellow water, stirring under room temperature for 4-8 h, standing, clarifying, centrifuging, intercepting filter residues, and taking the clear liquid, thus obtaining first-grade clear liquid; carrying out microfiltration on the first-grade clear liquid by adopting a 0.2 Mu m inorganic ceramic membrane for removing the residual attapulgite particles, intercepting filter residues, and taking the clear liquid, thus obtaining second-grade clear liquid; and carrying out nanofiltration on the second-grade clear liquid by adopting an organic membrane with the molecular cut off being 300, intercepting filter residues, and taking the clear liquid, and thus obtaining the colorless and transparent blending liquid. The method is simple, convenient and effectively; the attapulgite is mainly used for absorbing macromolecular impurities, the colloid property of yellow water is destroyed, the viscosity is reduced, the blockage for the membrane during the follow-up membrane filtration processes is alleviated, the clarified yellow water is rapidly decolored and concentrated by utilizing the microfiltration using the inorganic ceramic membrane and the nanofiltration using the organic membrane, and finally the colorless and transparent blending liquid with special flavor is obtained.

The invention discloses a preparation method of deer blood wine. The preparation method comprises the following steps: merging the pure kernel wine of 45-60 degrees with the impregnation liquid of deer blood and preprocessed plant materials of hawthorn, Chinese date, medlar, longan pulp, red flower and clove, then coarsely filtering impregnation liquid, blending, standing for storage, fine filtering and encapsulating to obtain the deer blood wine. The deer blood wine has warm alcoholic strength, faint scent smell, has the curative effects of nourishing blood and replenishing essence, activating blood and eliminating stasis, reducing swelling and healing wounds, anti-ageing, beautifying, prolonging the life, reinforcing deficiency, tonifying Yang and kidney, and has favorable effects for treating consumptive disease, lumbodynia, cardiopalmus, insomnia, kubla khah collapse and various asthenic diseases.

The invention relates to a method for improving cigarette smoking quality. Main stream smoke generated by a lighting-type cigarette is mixed with dilution air and atomization steam, and smoking is carried out. The atomization steam comprises one or more from flavor components, Chinese medicine extracts and humectants. After being left from the lighting-type cigarette, the main steam smoke is mixed with the dilution air and the atomization steam. According to the method for improving cigarette smoking quality, smoking can be carried out on the lighting-type cigarette through a cigarette smoking device which has an electrical atomization function. According to the method for improving the cigarette smoking quality, the smoking damage is lowered, the excitement and piquancy during cigarette smoking can be further lowered, the smooth and gentle degree of smoke is improved, and the sense comfortable degree of the cigarette is obviously improved. Meanwhile an existing perfuming and feeding technology and a moistening mode in a traditional cigarette is improved.

The invention discloses an aging method for making a vintage, aiming at providing an aging method for making a vintage with little dry-hot taste and pungency, but mild alcoholic flavor and a similar taste with liquors made many years ago in a short time. The steps of the invention are as follows: liquors ready to be aged is cooled down to the temperature of between minus 4 and 4 DEG C and pressurized to between 5 and 8 atmospheric pressures after being cooling down and kept for 10 to 20 days, and thus the aged vintage is obtained. The ageing method of the invention makes alcoholic molecule groups more stable through the temperature drop and the wine body forming stable macro molecule groups from a disorder state in a short time, thereby making the liquor little in dry-hot taste and pungency, mild in alcoholic flavor and similar with the taste of liquors made many years ago, shortening the ageing cycle and lowering manufacturing costs.

The invention discloses a processing method of novel mouth-contained tobacco products with black tea extracts, and belongs to the technical field of tea processing. 30-65% of tobacco extracts, 30-65%of black tea extracts, 6-30% of stabilizer and 8-30% of binder serve as raw materials by weight, and the slice-type novel mouth-contained tobacco products are obtained by sieving, granulation, drying,sheet compression, slicing, packaging and processing. According to the processing method of the novel mouth-contained tobacco products with the black tea extracts, the typical strong sweet fresh flavor, easily accepted by people, of the black tea extracts and the unique pungent flavor of tobacco are mixed, the excessive spicy and bitter stimulation of existing mouth-contained tobacco products tohuman bodies is reduced, different doses of tobacco extracts and black tea extracts can be accurately and quantitatively added, the novel mouth-contained tobacco products with different flavor characteristics are produced according to market demands, small bags do not need to be discarded in the usage process, and meanwhile the tobacco products have the health-care effects of regulating blood lipids, inhibiting bacteria, resisting bacteria and ageing, and enhancing immunity.

The invention provides a cocoa stick chewing tobacco and a preparation method thereof, and the cocoa stick chewing tobacco comprises an internal layer and an external layer wrapping the external part of the internal layer, wherein, the internal layer ingredients comprise, by weight, 30-70 parts of cake flour, 1-3 parts of butter, 5-15 parts of sugar, 3-8 parts of milk powder, 5-15 parts of tobacco powder, 5-15 parts of cocoa powder, 0.01-0.03 part of enzyme, 0.1-0.5 part of flavoring agent, and 0.1-0.6 part of sodium bicarbonate; the external layer ingredients comprise, by weight, 5-20 parts of cocoa tobacco liquid block, 20-40 parts of cocoa butter, 10-30 parts of milk powder, 25-45 parts of sugar, 1-5 parts of maltodextrin, 0.2-0.6 part of emulsifier, and 0.1-0.3 part of flavoring agent. The cocoa stick chewing tobacco has a tobacco flavor, and has a strong cocoa fragrance; the tobacco tastes soft and not too sweet; the throat won't be stimulated by spicy; the tobacco can be chewed like a crispy biscuit; the defects like high stimulation, heavy bitterness and strong pungency caused by directing using smoke powder are overcome.

The invention discloses a formula of children' s antipyretic granule by using radix bupleuri and cassia twig, and its preparation method, and belongs to the technical field of traditional Chinese medicine. The invention mainly solves the problems of bad mouth feel, easily bacterial infection and inconvenient taking in low temperature season of the present oral liquid. The children' s antipyretic granule comprises the following bulk drugs in the granular: 200-300 parts of radix bupleuri; 70-110 parts of cassia twig, 200-300 parts of kudzuvine root; 100-150 parts of radix scutellariae, 100-150 parts of honeysuckle flower, 100-300 parts of isatis root and 70-110 parts of periostracum cicadae. The method comprises the following steps: crushing cassia twig, radix bupleuri and honeysuckle flower, distilling, salting out, refrigerating and respectively taking essential oil, adding beta-cyclodextrins; extracting kudzuvine root by an ethanol percolation method to obtain a flavonoid component; performing processes of water extraction, acid precipitation and alcohol precipitation to radix scutellariae to obtain high content scutelloside; decocting the other medicinal materials and concentrating to produce a thin paste; mixing each extract and concentrating to a thick paste, adding a proper amount of cane sugar, beta- cyclodextrins clathrate and a proper amount of dextrin to obtain the granule. The invention has the functions of sweating and relieving exterior syndrome as well as clearing heat and detoxifying, and has the advantages of good mouth feel, less loss of effective ingredients, stable quality, safe auxiliary materials and convenient administration, the children' s antipyretic granule by using radix bupleuri and cassia twig is mainly used for treating children's exogenousfever illness.

The invention relates to blood sugar reducing healthy tea. The blood sugar reducing healthy tea is prepared from the following raw materials in parts by weight: 30 to 50 parts of cortex cinnamomi, 20to 30 parts of tartary buckwheat, 10 to 20 parts of radix puerariae, 10 to 20 parts of folium mori, 2 to 7 parts of gynura divaricata, 2 to 7 parts of radix ginseng and 2 to 7 parts of liquorice root.The blood sugar reducing healthy tea disclosed by the invention belongs to pure traditional Chinese medicine products, and has the advantages that reasonable proportioning and proper taste are achieved, and the tea can be drunk just by being brewed by boiled water, is convenient to drink, is capable of reducing blood sugar on the basis that organs of liver and kidney of patients suffering from diabetes are not injured, and is suitable for populations suffering from hyperglycemia and the patients suffering from diabetes to drink.

The invention discloses a preparation method of a wine filtering and upgrading material based on natural sodium bentonite. The preparation method comprises the following steps: step 1, preparation of a bentonite raw material; step 2, preparation of organic bentonite; step 3, preparation of organic bentonite slurry; and step 4, forming treatment of the wine filtering and upgrading material. The preparation method is simple, the production cost is low, the hardness is good, and the material is not prone to being broken after being repeatedly used in a container; and the wine filtered by the wine filtering and upgrading material is pure in color and few in impurities, filtering effect isexcellent, the internal quality of the wine can be improved, and the wine is purer, healthier and higher in quality.

The invention relates to a filter medium and a filter method for efficiently filtering fresh-flavor liquor, and relates to the technical field of liquor brewing. The filter medium of the invention iscomposed of peanut shell nanocellulose (filter medium A), activated carbon (filter medium B) and macroporous adsorption resin (filter medium C), wherein the mass ratio of the peanut shell nanocellulose, activated carbon and macroporous adsorption resin is 1: 1: 8. The three filter mediums of the invention are arranged in the steam drum according to the sequence of C, B and A, and the wine steam isfiltered by the filter mediums in turn and then condensed to obtain purified raw wine. The invention solves the technical problem that the new liquor of the fragrant liquor needs to be stored for a long time to remove the evil smell and the fusel oil content is on the high side, and the three-stage filtration method adopted by the invention has strong pertinence, the ethyl lactate content in theoriginal liquor obtained by filtration treatment decreases obviously, and the fusel oil content (isoamyl alcohol, isobutanol and isopropanol) also decreases obviously.

The invention discloses seasoning for a spicy hot pot. The seasoning comprises the following raw materials in parts by weight: 30-40 parts of salt, 15-25 parts of lemonlike citrus leaves, 13-15 partsof galanga, 5-10 parts of bay leaves, 6-9 parts of aspartame, 5-8 parts of dipeptide, 3-6 parts of lactose, 3-5 parts of sesame seeds, 2-4 parts of ethyl maltol and 1-2 parts of a bacteria remover. The invention further discloses a making method of the seasoning for a spicy hot pot. The seasoning is delicious in mouth feel, and the making method is simple; and the bacteria remover is added, so that microorganisms contained in the spicy hot pot can be eliminated, and the quality of the spicy hot pot can be improved.

The invention discloses an anti-inflammatory, pain-relieving and stomach-warming ginger buccal tablet, which is characterized in that it is composed of the following raw materials in parts by weight: 15-17 parts by weight of ginger, 6-7 parts of perilla leaves, 10-12 parts of white vinegar, 5-6 parts of evodia micropowder, thick Park micronized powder 3-3.5, royal jelly 3-3.5, rice wine 8-10, pectin 1-1.2, white fungus powder 10-12, maltose 3-3.5, yam powder 50-55, syrup 10-12. The stomach-warming ginger buccal tablet for anti-inflammatory, anti-tumor, anti-inflammation and pain-relieving, warming the stomach and dispersing cold, improving lipid metabolism, sweating, preventing periodontitis, and refreshing the brain is the anti-inflammatory and pain-relieving stomach-warming ginger buccal tablet of the present invention.

The invention discloses a rice-flavored wine flavor improving and aging promoting method. The method includes steps: sealing to-be-treated rice wine in wine storage vats, adding activated carbon powder, feeding compressed air, cooling wine liquor to 2-4 DEG C, and keeping for 12h or longer; cooling wine liquor to a temperature ranging from -8 DEG C to 1 DEG C, feeding compressed air, and keeping for 24-48h at the temperature; feeding compressed air for 30-45 minutes, and keeping for 2-5 days at a temperature ranging from -8 DEG C to 1 DEG C; filtering the wine liquor through diatomite until the wine liquor is crystal clear; feeding compressed air into the wine liquor for the last time, and after the wine liquor recovers to the normal temperature, hermetically alcoholizing for 5-10 days toobtain aged rice wine. The method has advantages that by intermittent air feeding, oxidation of alcohol and aldehyde in wine is accelerated, and reactions of esterification, condensation, redox and the like are accelerated; in addition, volatile substances such as hydrogen sulfide, mercaptan and dimethylsulfide in wine liquor can be effectively eliminated, and wine aging is promoted.

The invention discloses a method for increasing flavor promoting ageing of soybean-flavor white spirits. The method comprises the following steps: sealing the white spirits to be processed into a storing tank; adding activated carbon powder; charging compressed air; decreasing the temperature of the white spirits to reach 3-6 DEG C; maintaining the temperature for more than 12h; further decreasingthe temperature of the white spirits to reach -5 to 1 DEG C; charging the compressed air; maintaining the temperature for 12-36h; charging the compressed air again, and maintaining for 12-72h; filtering the white spirits through kieselguhr until the white spirits are clear and transparent; charging the compressed air into the white spirits for the last time; and obtaining the aged soybean-flavorwhite spirits after the temperature of the white spirits reaches the normal temperature. According to the method, the compressed air is charged discontinuously; the alcohol and aldehyde in the white spirits are accelerated to be oxidized under the oxidizing effect of oxygen, thus the esterifying reaction, the condensing reaction, the oxidoreduction reaction and other reactions can be accelerated to carry out, and as a result, the white spirits are promoted to age; and meanwhile, green white spirits smell causing volatile substances such as hydrogen sulfide, sulfur alcohol and dimethylsulfide in the white spirits can be effectively removed, and the spicy and bitter and astringent taste of the white spirits can be reduced.

The addition of alcohol plus acetate salts unexpectedly enhanced the tuberculocidal activity of glutaraldehyde, and decreased the fumes of glutaraldehyde from the formula of a high-level disinfectant.

The invention provides a lycium ruthenicum beverage stock solution and a preparation process thereof, and relates to the technical field of health food. The lycium ruthenicum beverage stock solution comprises the following components in parts by weight: 10-30 parts of lycium ruthenicum, 10-15 parts of tartary buckwheat, 5-10 parts of a fruit composition, 2-5 parts of compound yeast and 0.005-0.01 part of potassium metabisulfite, the lycium ruthenicum beverage stock solution not only has comprehensive nutritional ingredients, but also has a strong fruit flavor, the problem that a new fermented lycium ruthenicum beverage stock solution is boring in mouth feel is improved, and the mouth feel of the lycium ruthenicum beverage stock solution is improved. In addition, the invention also relates to a preparation process of the lycium ruthenicum beverage stock solution, and the process improves the contents of effective substances and pigments in the raw materials, so that the lycium ruthenicum beverage stock solution is bright and glossy in color, the taste and flavor of the stock solution are improved, and the quality of a finished product is improved.