30results about How to "Long-lasting and stable aroma" patented technology

The invention provides tea flower essence with fresh and sweet characteristics, and application of the essence in cigarettes. The tea flower essence with fresh and sweet characteristics is prepared by the following steps: using a tea flower extract as primary flavor and a certain amount of a coordination agent, a modifier, a fixative and a diluent as auxiliary materials, and performing compatibility research to determine the ratio of each component so as to prepare the tea flower essence applied to the cigarettes. The tea flower essence provided by the invention has prominent fresh and sweet taste and has durable and stable fragrance. After the tea flower essence is added to the cigarettes, the fresh and sweet characteristics are given to the cigarettes, the fresh and sweet taste in the cigarette fragrance is obviously increased, and the smoking quality and the sensory comfort of the cigarettes are obviously improved.

The invention belongs to the field of flavors and fragrances and particularly relates to tea flower essence with a fruity flavor characteristic and an application thereof to cigarettes. The tea flower essence comprises body note 1, bottom note, top note, body note 2, a fixative and ethyl alcohol. The tea flower essence mainly prepared by natural tea flower extracts is more excellent in fruity flavor note and more lasting and stable in fragrance. The fruity flavor note in cigarette fragrance is increased obviously and the smoking quality and the sensory comfort degree of the cigarettes are improved remarkably after the tea flower essence is added to the cigarettes.

The invention discloses orange-flower-flavored essence special for heating nonflammable cigarettes. The orange-flower-flavored essence comprises, by weight, 5-10% of nerol, 1-5% of nerol glucoside, 1-5% of chitosan oligosaccharide, 30-40% of 1, 2-propanediol and the balance ethyl alcohol. The orange-flower-flavored essence for heating the nonflammable cigarettes has the advantages that the fragrance of the nonflammable cigarettes is kept stable during long-term storage, the orange flower fragrance is uniform and stable all the time during heating and smoking, and fragrance release is uniform.

The invention relates to a microencapsulated daily use essence. The material of the capsule wall of the microencapsulated daily use essence comprises a lipid bilayer. The microencapsulated essence has the characteristics of slow volatility, good stability, good biocompatibility, safety and low price.

A method for preparing a nano-liposome food flavor comprises the steps as follows: a, 5-50 parts by mass of natural phospholipid molecules are dissolved in 100 parts by mass of an ethanol solution with mass concentration of 1%-20% to form a first solution; b, 5-30 parts by mass of polyethylene glycol modified lipid molecules are dissolved in 100 parts by mass of an ethanol solution with the mass concentration of 1%-20% to form a second solution; c, 20-80 parts by mass of polylactic acid and 10-80 parts by mass of food flavor are magnetically stirred and dissolved in 10-50 parts by mass of an organic solvent to form a third solution; d, the second solution and the third solution are slowly added in the first solution to obtain a food flavor solution; and e, the food flavor solution is subjected to ultrafiltration centrifugation and dialysis and then is homogenized or/and extruded by a high-pressure homogenizer or/and a high-pressure extruder so as to obtain the nano-liposome food flavor. The nano-liposome food flavor prepared with the method is stable in system, long in fragrance remaining time and high in fragrance concentration.

The invention provides a tobacco flavor and a preparation method thereof, the tobacco flavor comprises solid acid and glucoside, and the weight ratio of the solid acid to the glucoside is 1: 5-1: 1000. Furthermore, the invention also provides application of the tobacco flavor as a flavor substance in low-temperature cigarettes. In the tobacco flavor, the solid acid is used as a catalyst, so that the thermal decomposition temperature of glycoside substances can be obviously reduced, the tobacco flavor is particularly suitable for low-temperature cigarettes, the flavor substances are not volatilized or lost in a normal-temperature state, and even if the low-temperature cigarettes are stored for a long time, the aroma is still lasting and stable during smoking.

The invention relates to a preparation method of rose perfume. Firstly, fresh roses are frozen and dried in vacuum and then are smashed into 40-60 mesh fine particles, and then the raw materials are extracted through a supercritical carbon dioxide extraction method in different stages; in the first stage, extraction pressure intensity is 8-14 MPa, and extraction time is 60-70 s; in the second stage, extraction pressure intensity is 15-21 MPa, and extraction time is 50-60 s; in the third stage, extraction pressure intensity is 22-28 MPa, and extraction time is 40-50 s; in the fourth stage, extraction pressure intensity is 28-34 MPa, and extraction time is 30-40 s; finally, the rose perfume is obtained through membrane passing and decompression concentration. The preparation method is simple, the content of aroma substances of the rose perfume is high, aroma is pure and natural, stability is good, and the perfume has the vivid aroma characteristic of natural roses and can be widely used for perfuming daily chemicals, tobacco and other products.

The present invention relates to a compound additive for improving the intestinal tract health of piglets and a preparation method thereof and an application thereof, and belongs to the field of feeds. The compound additive comprises chlorella vulgaris powder, L-tryptophan, glutamine dipeptide, enveloped sodium butyrate, ethyl vanillin, white carbon black and a carrier. The selected components ofthe compound additive are all safe and free of harmful residues, and the compound additive can better improve immunity of piglets, improve intestinal health, reduce diarrhea rate and promote healthy growth of the piglets. The preparation method comprises the following steps: firstly, the ethyl vanillin and white carbon black are mixed according to ratios, and then the materials are mixed with thechlorella vulgaris powder, L-tryptophan, glutamine dipeptide, enveloped sodium butyrate and carrier. The method is simple and fast, can fully mix the components, and can enable the compound additive to be stale and lasting in aroma. The compound additive is used for preparing feeds for the piglets, and can obviously improve intestinal immunity of the piglets, repair intestinal mucosa, improve intestinal health, promote nutrient digestion and absorption, reduce diarrhea rate, and thus improve growth performance of the piglets.

Kudzuvine root radix bupleuri phosphorus-free perfuming detergent is composed of sodium silicate, sodium sulfate, sodium hydroxide, zeolite MAP, sodium citrate, synergia auxiliary sodium carbonate, methylcellulose carboxy methylated cellulose (CMC) powder, protease, puffing powder, kudzuvine root alcohol, radix bupleuri alcohol, kudzuvine root essence, radix bupleuri essence, tangerine peel essence, golden cypress essence and water. The percentage is the weight percentage. By means of the technical scheme, substances in a formula are all safe, free of stimulation, non-toxic and free of residue, and then the detergent is prepared through strict flow manufacture process. The detergent has good hard water resistance, is good in capacity of degrease and peculiar smell removing and cleaning, and has an ideal washing effect. Discharged washing waste water does not contain phosphorus and other harmful substances and can not damage human bodies, environment and water. Kudzuvine root and radix bupleuri belong to natural plants and have good effects of heat relieving, promoting secretion of saliva, soothing liver-qi stagnation and improving yangqi.

The invention relates to a preparation method for a grape spice. The preparation method comprises taking raisin as a raw material, firstly immersing in deionized water for 9-12 h, then adding cellulase accounting for 0.3-0.6% by mass of the raw material and beta-glucosidase accounting for 1-3% by mass of the raw material for enzymolysis; performing twice extraction on the slurry subjected to enzymolysis by using petroleum ether, and then performing reduced-pressure distillation, so as to obtain a concentrate; and performing water extraction on the slurry subjected to petroleum ether extraction, so as to obtain a water-extraction concentrate, adding xylose, alanine and phenylalanine into the water-extraction concentration for mixing, wherein the ratio of the water-extraction concentration, xylose, alanine and phenylalanine is 10:0.8-2:0.3-0.7:0.6-1.0; and performing maillard reaction to obtain a maillard reaction product, and finally mixing the maillard reaction product with the concentrate subjected to reduced-pressure distillation in the above step, so as to obtain the grape spice. The preparation method is simple, the steps are easy to operate, the added beta-glucosidase is capable of generating phenylethyl alcohol, nerol and other aroma substances, the raw material utilization rate is improved, and multiple new fragrance substances are generated through the reaction. The grape spice obtained by employing the preparation method is rich in note, and the fragrance is natural and mellow, stable and lasting.

The invention provides a kidney bean flavor. The kidney bean flavor is composed of 2-acetylpyrazine, 2-acetylthiazole, methylmethylthiopyrazine with a concentration of 10%, 2,4-decadienal, butyl butyryl lactate, methylcyclopentenolone with a concentration of 10%, dimethyl sulfide with a concentration of 1%, nonadienaldehyde with a concentration of 1%, ethyl maltol, maltol, octalactone, delta-nonalactone, gamma-undecalactone, gamma-decalactone, oxidized isophorone, isophorone, thiol, thioacetate, vanillin, ethyl vanillin and a solvent. The invention also provides a preparation method for the above-mentioned kidney bean flavor. According to the preparation method, all the raw materials are uniformly mixed and stirred and are then subjected to ageing for one week. The kidney bean flavor prepared by using the method of the invention has natural, complete and rich fragrance and presents the characteristic bean fragrance of kidney beans, and the fragrance is long-lasting and stable; all theraw materials are easily available; the preparation method is simple and feasible in process; and the prepared flavor is applicable to flavoring of mixed congees, dairy products, ice cream and bakeryproducts and has a wide application scope.

The invention provides a preparation method for reducing the content of nicotine in a Yunnan tobacco extract refined substance. The preparation method comprises the following steps of: pretreating raw materials, shearing by a high-speed shearing machine, centrifuging by a centrifugal machine, adsorbing by macroporous resin, cleaning the macroporous resin, eluting by the macroporous resin, concentrating eluent under vacuum and the like. According to the method disclosed by the invention, the nicotine content can be obviously reduced, the nicotine content of a prepared product is reduced by 80% or more, and the contents of aroma substances such as megastigmatrienone, triethyl citrate, 3-hydroxy-beta-dihydrodamascone, phenylacetic acid, 2-oxo-alpha-ionol and the like are increased to different degrees. Moreover, the product has special fragrance different from that of a traditional Yunnan tobacco extract refined product, and the product obtained by the invention is rich in sweet fragrance, long in fragrance, rich and diversified in fragrance, mellow, natural, stable and lasting in fragrance, and good in compatibility with various spices, and can be widely applied to blending of medium-grade and high-grade essence.

The invention relates to the technical field of cosmetics, and discloses a toning cream and a preparation method thereof. The preparation method of the toning cream is to carry out a reasonable formulation on A-, B-, C- and D-phase raw materials. Compared with the traditional toning cream, the toning cream designed by the invention is not only uniform and fine-smooth in cream body, but also non-greasy in skin feeling, stable and lasting in fragrance and heat-resistant and cold-resistant in the use process. In addition, the toning cream designed by the invention is capable of making skin betterin moisturizing performance, better in improvement effect for the skin, capable of making skin elastic enough, fast in eliminating red swelling on the skin, high in efficiency to relieve itching andcapable of removing skin spots and improving the skin whitening effect after long-term use. The formulation of various extracts makes the toning cream become green and environment-friendly, have no irritation to the skin, cause no allergy phenomenon to the skin and also does not cause the problem of acne due to pore blocking.