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30results about How to "Long-lasting and stable aroma" patented technology
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Tea flower essence with fresh and sweet characteristics, and application of essence in cigarettes
ActiveCN103484248AOutstanding sweet fragranceSweet fragrance lasting and stableTobacco preparationEssential-oils/perfumesFlavorSweet taste
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.
Owner:CHINA TOBACCO FUJIAN IND +1
Tea flower essence with fruity flavor characteristic and application thereof to cigarettes
ActiveCN103525558AImprove smoking qualityImprove sensory comfortTobacco treatmentTobacco smoke filtersFlavorAlcohol
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.
Owner:CHINA TOBACCO FUJIAN IND +1
Composition and application of composition in cigarettes
InactiveCN105969524AElegant aromaDelicate and elegant aromaTobacco preparationEssential-oils/perfumesNerolidolBeta-damascenone
The invention provides a composition and application of the composition in cigarettes and particularly provides a composition. The composition contains a main flavor enhancer, a coordination agent, a modifier and a fixative, wherein the main flavor enhancer is an extract of a preliminary tea product, the coordination agent is tomato ketone, linalool, geraniol, dihydrogen jasmone, geranyl acetate or any combination thereof, the modifier is caryophyllene oxide, nerolidol, beta-damascenone, megastigmatrienone, beta-ionone, dihydro kiwifruit lactone or any combination thereof, and the fixative is a ladanum extract, a Yunyan tobacco extract or a combination thereof. The composition has an elegant and natural aroma, is fresh and fragrant, has a sweet, fragrant and graceful smell and can be widely used in the fields of tobaccos, foods and daily chemicals and the like.
Owner:CHINA TOBACCO FUJIAN IND
Process for producing shaddock flower tea
InactiveCN1748542AAroma stabilityLong-lasting and stable aromaPre-extraction tea treatmentPlant ingredientsPetalTea leaf
The production process of shaddock flower scented tea includes tea blank treatment, collecting shaddock flower petal, mixing tea leaf and shaddock flower petal, fumigating, separating shaddock flower petal from tea leaf, drying, adding flower, packing and other steps. The said production process has controllable water content of tea in fumigating, and the tea product has pure fragrance of shaddock flower petal, lasting fragrance in tea product, and other features.
Owner:方守龙
Orange-flower-flavored essence special for heating nonflammable cigarettes and preparation method of orange-flower-flavored essence
InactiveCN107779262AImprove stabilityLong-lasting and stable aromaTobacco preparationEssential-oils/perfumesChemistryFlavor
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.
Owner:CHINA TOBACCO YUNNAN IND
Microencapsulated daily use essence and preparation method thereof
InactiveCN104293486ASafe to useSmall particlesEssential-oils/perfumesMicroballoon preparationMedicineBiocompatibility Testing
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.
Owner:INST OF PROCESS ENG CHINESE ACAD OF SCI
Method for preparing nano-liposome food flavor
InactiveCN103960634ALow priceEnsure safetyFood shapingFood preparationUltrafiltrationPolyethylene glycol
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.
Owner:SOUTHWEST JIAOTONG UNIV +1
Tobacco flavor and preparation method thereof
ActiveCN112553004ALong-lasting and stable aromaRich aromaTobacco preparationTobacco treatmentThermal decompositionBiotechnology
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.
Owner:HUBEI CHINA TOBACCO IND
Process for producing shaddock flower tea
InactiveCN100358429CAroma stabilityLong-lasting and stable aromaPre-extraction tea treatmentPlant ingredientsPetalTea leaf
The production process of shaddock flower scented tea includes tea blank treatment, collecting shaddock flower petal, mixing tea leaf and shaddock flower petal, fumigating, separating shaddock flower petal from tea leaf, drying, adding flower, packing and other steps. The said production process has controllable water content of tea in fumigating, and the tea product has pure fragrance of shaddock flower petal, lasting fragrance in tea product, and other features.
Owner:方守龙
Preparation method of rose perfume
InactiveCN105273842AImprove solubilityFresh and mellow aromaEssential-oils/perfumesFlavorExtraction methods
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.
Owner:鹰潭中投科技有限公司
Compound additive for improving intestinal tract health of piglets and preparation method thereof and application thereof
InactiveCN107668348AImprove the intestinal immunity of pigletsRepair intestinal mucosaAnimal feeding stuffAccessory food factorsNutrientTryptophan
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.
Owner:GUANGZHOU AONONG BIOTECH +2
a chocolate flavor
InactiveCN103190600BWide applicabilityGood aroma characteristicsFood preparationBiotechnologyCocoa Powders
The invention discloses a chocolate essence, which is characterized in that cocoa powder tincture, dodecalactone, tetradecoic acid and hydroxy-2-butanone and the like are adopted as the main raw materials which are mixed and uniformly stirred to obtain the chocolate essence. The chocolate essence has the advantages of lasting and stable fragrance, relatively heavy flavor, relatively good top note fragrance, good emulation and good thermal endurance. The raw materials of the chocolate essence are widely available, and the chocolate essence can be used for perfuming candy, biscuit, ice cream, beverage and pastry.
Owner:SHANGHAI INST OF TECH
Water-soluble coconut essence for reconstituted tobacco and preparation method thereof
PendingCN110616114AGuaranteed retentionSolve the problem of water solubilityTobacco preparationTobacco treatmentSolubilityCombustion
The invention provides water-soluble coconut essence for reconstituted tobacco and a preparation method thereof. The water-soluble coconut essence is prepared from the following components in percentage by mass: 1-2% of vanillin, 1-2% of gamma-octolactone, 15-20% of gamma-nonanolactone (aka stearic aldehyde and coconut aldehyde), 4-6% of gamma-decalactone, 1-2% of gamma-undecalactone; 3-5% of delta-dodecalactone, 0.01-0.05%of cognac oil, 0.001-0.004% of heptanal, 0.001-0.004% of octanal, 0.001-0.004% of nonanal, 0.01-0.04% of capraldehyde, 37-45% of propylene glycol and 25.898-29.977% of glycerol. According to the invention, propylene glycol and glycerol are selected as a mixed solvent to prepare the coconut essence capable of being used for coating the reconstituted tobacco, so that the water solubility problem of the essence is solved, the volatility of the essence is reduced, the retention of the coconut essence is effectively guaranteed, and meanwhile, the softness and the combustion atomization performance of the reconstituted tobacco are improved.
Owner:HUBEI CHINA TOBACCO IND
Kudzuvine root radix bupleuri phosphorus-free perfuming detergent
InactiveCN102816653AStrong antibodyFragrantInorganic non-surface-active detergent compositionsSodium sulfateSodium hydroxide
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.
Owner:王来军
Preparation method for grape spice
ActiveCN105349266AImprove solubilityFacilitated DiffusionEssential-oils/perfumesMaillard reactionDistillation
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.
Owner:YANCHENG CITY CHUNZHU AROMA
Kidney bean flavor and preparation method thereof
ActiveCN108634279AFragrance is natural and completeLong-lasting and stable aromaFood scienceSolventMaltol
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.
Owner:SHANGHAI INST OF TECH
Tobacco flavor preparation method
InactiveCN106675785AOutstanding sweet fragranceIncrease sweetness and fragranceTobacco treatmentEssential-oils/perfumesFlavorFiltration
The invention discloses a tobacco flavor preparation method. The preparation method for the tobacco flavor comprises the following steps: adding sterile water into saccharomyces cerevisiae to prepare a saccharomyces cerevisiae solution with a weight concentration of 1.5 to 2.5% and standing the saccharomyces cerevisiae solution for subsequent usage; and squeezing fresh apple, uniformly stirring the squeezed apple, adding water for extraction, carrying out filtration, concentrating an obtained extract into clear paste with density of 1.18 to 1.22 g / cm<3>, adding 2.5% of glucose and 0.3% of sodium chloride into the clear paste, carrying out sterilization after uniform mixing, inoculating the saccharomyces cerevisiae solution, carrying out fermentation, separating fermentation broth, carrying out filtration sterilization and adding propylene glycol into a filtrate so as to obtain the tobacco flavor. The tobacco flavor prepared in the invention can reduce irritation of a cigarette, improve taste of the cigarette and soften smoke when added in the cigarette and is an economic, highly efficiently, high-quality and natural flavor.
Owner:万淑香
A kind of antioxidant nano alcohol plastosome rose essence and preparation method thereof
ActiveCN106880505BEasy to makeGood penetration and adsorption capacityCosmetic preparationsToilet preparationsBiotechnologySucrose
The invention provides antioxidant nanometer ethosome rose essence. The antioxidant nanometer ethosome rose essence comprises a vesica structure composed of soya bean lecithin, alcohol, water and EGCG and having a lipid bilayer structure, wherein the capsule core is rose essential oil, the stabilizer sucrose ester and the emulsifier tween-80 are added during the preparation process, then the antioxidant nanometer ethosome rose essence is prepared, and the antioxidant nanometer ethosome rose essence has the oxidization resistance. The antioxidant nanometer ethosome rose essence has stable and permanent aroma, has the aroma type with no change, and is suitable for food, health care and skin care products; the preparation process is convenient to operate, the expensive and complicated instruments are not needed, the stability performance is good under low temperature preservation, and during the preparation and preservation of the antioxidant nanometer ethosome rose essence, the volatilization of the aroma is greatly delayed.
Owner:ZHEJIANG FORESTRY UNIVERSITY
A kind of preparation method of nano liposome food essence
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.
Owner:SOUTHWEST JIAOTONG UNIV +1
Refined preparation method of natural flavor suitable for heat-not-burn cigarettes
ActiveCN111567850BImprove qualityHigh strengthTobacco treatmentEssential-oils/perfumesOrganic solventBurn cigarette
Owner:YUNNAN REASCEND TOBACCO TECH GRP
Compound with lychee aroma and preparation method thereof and daily essence
ActiveCN112778131BLong-lasting and stable aromaStrong lychee flavor profilePreparation from carboxylic acid halidesPreparation by ester-hydroxy reactionLychee fruitAroma aroma
The invention relates to the field of fragrances, in particular to a compound with lychee aroma, a preparation method thereof and a daily essence. The present invention prepares a compound with lychee aroma, which has the structure represented by formula (I). Through research, it is found that the above-mentioned compounds with lychee aroma have significant lychee aroma, high aroma intensity, and stable and long-lasting aroma. The present invention also provides a method for preparing the above-mentioned compound with litchi aroma. The raw materials for preparing the compound with litchi aroma are easy to obtain, simple to operate, and suitable for wide popularization and application. The present invention further provides a daily fragrance comprising the above-mentioned compound with lychee aroma.
Owner:DONGGUAN BOTON FLAVORS & FRAGRANCES
A release-controlled release nano-alcohol essence and its preparation method
ActiveCN106753789BEasy to makeGood penetration and adsorption capacityCosmetic preparationsToilet preparationsSucroseControl release
The invention provides a controlled release type nanometer ethosome essence. The controlled release type nanometer ethosome essence comprises a vesicle structure, the vesicle structure has a lipid bilayer structure and comprises soya bean lecithin, ethyl alcohol and water, a vesicle core is an essential oil, and a stabilizer sucrose ester and an emulsifier Tween-80 are added in the preparation; the controlled release type nanometer ethosome essence delays the release of the fragrance, the fragrance holding time is prolonged, the stability of an essence system is improved, meanwhile, the range of application of the essence is expanded, and the invention further discloses a preparation method of the controlled release type nanometer ethosome essence.
Owner:ZHEJIANG FORESTRY UNIVERSITY
Preparation method for reducing content of nicotine in Yunnan tobacco extract refined substance
PendingCN113881501ALower nicotine levelsIncreased levels of nicotineTobacco preparationTobacco treatmentBiochemical engineeringPhenylacetic acid
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.
Owner:YINGTAN HUABAO FLAVORS & FRAGRANCES
Tea flower essence with fresh and sweet characteristics, and application of essence in cigarettes
ActiveCN103484248BOutstanding sweet fragranceSweet fragrance lasting and stableTobacco preparationEssential-oils/perfumesDiluentAroma aroma
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.
Owner:CHINA TOBACCO FUJIAN IND +1
A kind of tea tree flower essence with fruity aroma and its application in cigarette
ActiveCN103525558BImprove smoking qualityImprove sensory comfortTobacco treatmentTobacco smoke filtersFlavorAlcohol
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.
Owner:CHINA TOBACCO FUJIAN IND +1
Toning cream and preparation method thereof
InactiveCN111803430AThe paste is fine and uniformNon-greasy skin feelCosmetic preparationsMake-upAllergyAroma aroma
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.
Owner:广州致美日化科技有限公司
A kind of preparation method of fried meat essence
ActiveCN103750262BLong-lasting and stable aromaImprove high temperature resistanceFood ingredient as flavour affecting agentLipidic food ingredientsGlyceryl CaprateTemperature resistance
The invention provides a sauted meat perfume compound for meat products and a preparation method thereof. The sauted meat perfume compound comprises the following components in parts by weight: 70 to 80 parts of caprylic capric triglycerride, 0.5 to 2 parts of furanone, 0.02 to 0.1 part of 2-acetyl-methylpyrazine, 0.5 to 3 parts of ethyl maltol and 10 to 30 parts of liquid perfume base. When the perfume compound is applied to the high-low-temperature meat product, the sauted meat fragrance of the meat product can be achieved, the perfume is lasting, the fragrance fidelity is high, and the high temperature resistance is good.
Owner:LUOHE SHUANGHUI BIOLOGICAL ENG TECHCO
Nano essence dispersion and preparation thereof
ActiveCN101412946BWithout destroying the characteristic aromaWill not cause volatilityEssential-oils/perfumesSolubilityChemical reaction
Owner:BOTON SHANGHAI BIOLOGICAL TECH CO LTD
A kind of preparation method of grape flavor
ActiveCN105349266BImprove solubilityFacilitated DiffusionEssential-oils/perfumesMaillard reactionDistillation
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.
Owner:YANCHENG CITY CHUNZHU AROMA
A kind of preparation method of mutton flavor seasoning derived from mutton bone
Owner:中农科合肥食品营养与健康创新研究院有限公司
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