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

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.

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.

The refined preparation method of natural flavor suitable for heat-not-burn cigarettes is to dilute the natural flavor by adding 1 to 50 times the mass of an organic solvent, raise the temperature of the diluted solution to 50-350°C, and filter after fully reacting and dissolving; then the filtrate Perform cooling and quick-freezing at a temperature range of 4°C to -20°C, filter to remove impurities; then carry out molecular distillation of the filtrate at a distillation temperature of 60-250°C and a distillation pressure of 10 ‑1 ~10 5 Pa, collect light components to obtain refined natural flavor products for heat-not-burn cigarettes. The invention can significantly improve the aroma quality of the heat-not-burn cigarette, and avoid burnt smell during heating.

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.

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.

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.

The invention provides a nanometer essence dispersoid, which comprises essence and polyethylene glycol. The nanometer essence dispersoid is a eutectic substance formed by the essence and the polyethylene glycol according to weight proportion of between 1 to 99 and 15 to 85. The invention also provides a method for preparing the nanometer essence dispersoid, which is to evenly mix the essence and the melted polyethylene glycol according to the weight proportion of between 1 to 99 and 15 to 85. The nanometer essence dispersoid is the eutectic substance formed by the essence and the polyethyleneglycol, has the advantages of stable and sustained fragrance, steady scent and good water-solubility. The polyethylene glycol is a high molecular polymer with no toxicity and excellent biocompatibility, has stable chemical property, does not generate chemical reaction with the essence, and does not destroy the characteristic fragrance of the essence. The method has the advantages of simple process, convenient implementation and low cost, and is convenient for industrial production. The preparation process can not cause essence volatilization, and uses safe and non-toxic raw materials, so no pollution is generated during the production.

The invention discloses a preparation method of a goat bone source muttony seasoning. The method comprises the following steps: carrying out hot-pressing extraction; carrying out high-efficiency enzymolysis; properly performing the Maillard reaction; deoiling and removing slags; homogenizing and drying to obtain a finished product. According to the method, the muttony seasoning product with a moderate mutton characteristic flavor is prepared by using goat bones as the raw material and utilizing the natural reaction; not only can the double requirements of people on mouthfeel and health of the seasoning be met, but also the generated muttony seasoning product can have enduring, stable, full-bodied and natural fragrance.