68results about How to "Long-lasting aroma" patented technology

The present invention discloses a flower fragrance type black tea processing technology, which is characterized by comprising: (1) picking fresh leaves; (2) carrying out spreading-drying, and storing green leaf; (3) drying the green leaf in the sun; (4) carrying out slight green-making; (5) rolling; (6) fermenting; and (7) drying. According to the present invention, the tea processed and produced by using the method has characteristics of juicy and curl shape, silver green color, rich flower fragrance, lasting aroma, and tender green, transparent and bright tea soup, and black tea aroma with flower fragrance and rich and cool taste are formed; the prepared finished product black tea has characteristics of melodious aroma having fresh flower fragrance, and rich and cool taste having sweet; no exogenous substance is added, and the pure physical way is adopted to make tea produce flower fragrance; the originally discarded fresh leaf raw material of the summer-autumn tea is re-used so as to save resources and produce economic benefits and social benefits; and the process is simple and easy to perform, and the production cost is low.

The fish and shrimp phagostimulant of fermented product and adsorbed protein is prepared through screening beneficial bacteria seed from cultivated animal body, culturing in composite culture medium to proliferate, concentrating and adding plant protein with phagostimulant effect. It is added into fish and shrimp feed to raise their feed intake and improve their digesting function. The production process has combined beneficial microbe fermenting technology and low temperature drying technology to ensure the fast growth of beneficial bacteria, the well preservation of metabolic product and the special cultivating function. The fish and shrimp phagostimulant is one kind of green product capable of replacing traditional phagostimulant and antioxidant.

The invention discloses a tobacco flavor with sweet smoke and an application. The tobacco casing flavor formula with sweet smoke comprises the following raw materials: 5-16% of hippophae rhamnoides extract, 1-3% of fig extract, 2-7% of momordica grosvenori extract, 1-5% of smoked plum extract, 3-8% of red date extract, 1-5% of hops extract, 5-15% of wolfberry extract, 8-20% of honey, 3-6% of Zimbabwe tobacco extract, 30-50% of propylene glycol and the balance of purified water; and the raw materials are stirred and mixed uniformly at normal temperature to obtain the tobacco flavor with sweet smoke. The tobacco flavor accounting for 0.01-0.03% of the tobacco shred weight is added into the tobacco formula for cigarette production. By adopting the tobacco flavor formula with sweet smoke, disclosed by the invention, the tobacco aftertaste promotes fluid production, odor absorption is corrected, and the discomforts such as dryness, irritation and bitterness are reduced; and meanwhile, a roasting sweet tone can be added, and thus the smoking quality of cigarettes is remarkably improved.

The invention discloses a black tea processing method. The making methods of semi-fermented tea and completely fermented tea are combined. The method comprises the following steps: performing cooling green, drying green, cooling green again, fine manipulation of green tea leaves on tea leaves, rolling, forming, fermenting, and drying to prepare the finished product. The prepared finished tea is tight and strong in strips, complete in strip shape, black brown in color, long and lasting in aroma and has the Fullan aroma, frankincense and fruit and flower aroma, the soup is copper red and bright after the tea is brewed, and the tea is fresh and mellow and clear and refreshed in taste, obvious in flavor and rock flavor, sweet in aftertaste and red bright and thick and soft in leaf bottom.

The present invention discloses a processing method for a floral black tea, and belongs to the field of tea processing methods. The processing method for the floral black tea comprises the following steps of A, drying green tea leaves in the sun, i.e., picking fresh tea leaves with one bud and one or two leaves, drying the green tea leaves in the sun until the weight of the fresh tea leaves is reduced by about 10% and the leaves slightly wither and lose luster, and taking the leaves indoor to carry out airing; B, airing the green tea leaves, i.e., airing the green tea leaves to cool the leaf temperature to room temperature; C, shaking the green tea leaves, i.e., standing the fresh tea leaves still until the leaves is cooled down, carrying out shaking three times separately, and after shaking of each time, spreading the leaves and airing the leaves for a certain time; D, stacking the green tea leaves, i.e., stacking the shaken green tea leaves in baskets or hampers for a certain time, and slightly compressing the leaves to appropriately increase the leaf temperature and enhance aroma; E, withering the leaves; F, rolling the leaves; G, fermenting the leaves at room temperature until 80-90% of tea strips change to red; and H, drying the leaves, i.e., stir-drying the leaves at high temperature using a stir dryer until the leaves are medium-dry, and baking the leaves to complete dryness using a baking dryer. The processing method can produce a floral black tea with stable quality, rich floral aroma and mellow flavor.

The invention provides an anti-haze composition, an agilawood anti-haze mask and their production processes; the agilawood anti-haze mask comprises a mask body and connection straps connected with the mask body; the mask body includes a mask layer, a protective layer and a filter layer arranged between the mask layer and the protective layer; the filter layer is provided with a receiving cavity for receiving the anti-haze composition; the anti-haze composition includes agilawood extract. The agilawood extract and agilawood peptides are beneficial to the growth and development of a human body as well as the physiological metabolism, can resist allergy, radiation, aging and cancers and tumors, are of significant application value in terms of tissue regeneration medicine and wound healing clinical medicine, can effectively avoid respiratory tract allergy, and can provide health-care and preventive actions for nasitis, nasosinusitis, and bronchitis.

The invention relates to a preparation method of slow release type high-calcium milky chicken powder for a hot pot, belonging to the technical field of seasoning processing. The preparation method comprises the following steps: mixing commercially available chicken powder (namely Jiahao Zhanwang low-salt chicken powder) of Guangdong Jiahao Foodstuff Co., Ltd. with yeast extracts, dissolving the mixture into sodium alginate to form mixed liquid, dropwise adding the mixed liquid into a calcium lactate solution to generate glue beads, taking out the glue beads, adding the glue beads into a chitosan solution, and carrying out film laminating and ageing so as to obtain slow release type high-calcium chicken powder microspheres for the hot pot; mixing the chicken powder microspheres with chicken powder turbid liquid, so as to prepare the milky chicken powder. The preparation method has the beneficial effects that the duration time of the fragrance can be prolonged due to the excellent slow release performance of the microspheres, the whole process is suitable for industrial batch production, the guarantee period of the product is long, and the sales scope of the product is beneficially extended.

The invention belongs to the field of processing of tea leaves, and particularly relates to a preparation method of a golden peony white tea. The preparation method specifically comprises the following steps of using high-quality fresh leaves of golden peonies serving as a national level good tea tree variety as raw materials, wherein the high-quality fresh leaves are selected from one or several kinds of fresh tea leaves with a single bud, one bud and one leaf, and one bud and two leaves; and sunning for the first time, rocking for the first time, spreading for the first time, rocking for the second time, withering, sunning for the second time, spreading for the second time and drying so as to obtain finished products.The white tea prepared by the preparation method disclosed by the invention is complete in shape and grayish green or dark green in color; the buds and the leaves are covered with pekoe, so that the white tea has silvery white gloss; the white tea has distinct fragrance of flowers and fruits, and the fragrance is natural and long. When the preparation method disclosed by the invention is used, the activity of enzymes in the tea leaves can be improved, the transformation and the formation of soluble matters including amino acids, saccharide and the like are facilitated, and the freshness and the refreshing degree of the tea leaves are increased, so that the taste of the tea leaves is good; besides, the transformation of matters is sufficient, so that the tea which is preserved for one year can achieve the quality level of the tea which is prepared by a conventional method and preserved for 2-3 years.

The invention discloses a fragrant wool fiber and a preparation method thereof. Chitosan and sodium tripolyphosphate are used for coating a damascone spice, nanocapsules with chitosan as an outer shell are formed, then amino of chitosan and amino of a wool fiber are crosslinked through glutaraldehyde, and the nanocapsules coated with the damascone spice are immobilized on the wool fiber by chemical bonds; at the same time, vanillin is directly chemically immobilized on the surface of the wool fiber; and the fragrant wool fiber simultaneously loaded with the vanillin and the damascone spice is prepared. The prepared fragrant wool fiber is simultaneously loaded with the vanillin and the damascone spice, and has vanilla bean aroma of the vanillin spice and strong milk aroma, and fruity flavor, green grass fragrance, flower fragrance, wood fragrance and berry fragrance of the damascene spice; the fragrance is lasting, is slowly released, and is not easy to elute; the obtained wool fiber has the skin friendly performance, and has good application prospects.

The invention discloses a skin-caring health caring washing powder perfume. The skin-caring health caring washing powder perfume is characterized by comprising, by weight, 0.5 part to 1 part of rose oil, 0.2 part to 0.4 part of rosemary oil, 0.2 part to 0.4 part of tea tree oil, 0.1 part to 0.2 part of olibanum oil, 0.3 part to 0.5 part of ambrotone, 2 parts to 4 parts of white mulberry root bark, 2 parts to 4 parts of radix angelicae, 1 part to 2 parts of bighead atractylodes rhizome, 1 part to 2 parts of angelica sinensis, 10 parts to 15 parts of beta-cyclodextrin, 1 part to 2 parts of polysorbate-80 and 20 parts to 30 parts of composite embedding agents. The skin-caring health caring washing powder perfume is good in fragrance retaining performance and long in action time, has the fresh and lasting fragrance, further has the health caring effects of resisting to oxidation, improving metabolism, beautifying and caring the skin, and is high in practical value.

The invention relates to a preparation method of a polyurethane elastic fiber with lasting fragrance. The preparation method comprises the following steps: taking a mixture of a mesoporous material and a water-soluble essence as a capsule core of a microcapsule, and carrying out interfacial polymerization on pyromellitic chloride and diamine to prepare an aromatic microcapsule with a capsule wallof polyimide; carrying out a reaction among polyether diol, diisocyanate and an amine chain extender in a polar solvent to obtain a polyurethane urea solution; adding the aromatic microcapsule and anauxiliary additive into the polyurethane urea solution to obtain a polyurethane urea spinning solution; preparing the polyurethane elastic fiber with lasting fragrance through curing, filtering and adry spinning technology.

The invention discloses a sesame and coffee flavored cigarette and a preparation method thereof. The sesame and coffee flavored cigarette mainly consists of cut tobacco, coffee beans, sesame and tobacco paper. The preparation method comprises the steps of grinding the coffee beans and the sesame into powder and mixing the powder with the cut tobacco; or preparing extracting solution of the coffee beans and extracting solution of the sesame and spraying the extraction solutions onto the cut tobacco or the tobacco paper; and then preparing the sesame and coffee flavored cigarette according to the conventional cigarette preparation process. The sesame and coffee flavored cigarette is mellow in taste, and has fragrance of the sesame, the fragrance can last for a long time, when the cigarette burns, the ignition temperature can reach 500-600 DEG C, the sesame and the coffee beans are reacted with various ingredients in the cigarette comprehensively at the high temperature, the pungent smell of smoke generated by the cigarette is reduced as compared with that of smoke generated by a common cigarette, irritation feeling of a smoker during smoking is reduced, and soft taste is improved.

The invention provides a black tea fermentation process, and relates to the technical field of tea preparation process. The black tea fermentation process comprises the following steps: putting rolled tea into bamboo pans; uniformly spreading to be 10 to 15cm in thickness; putting the bamboo pans on an iron shelf, wherein the bamboo pans are at height intervals of 20 to 25cm; then covering the tea with wet towels or wet cloth to ferment, wherein the room temperature is kept to be 25 to 30 DEG C, and the mass humidity is kept to be higher than 95% during fermentation of the tea, and the fermentation needs 1.5 to 5 hours; the season for picking spring tea is relatively low in temperature, the average daily temperature is 10 to 17 DEG C, and thus the spring tea needs 2 to 5 hours to ferment; summer and autumn are relatively high in temperature, the average daily temperature is 20 to 40 DEG C, and thus the summer tea needs 1.5 to 3 hours to ferment; in fermentation, various chemical components in the black tea obviously change, and the external characteristics of the black tea also change regularly, namely, the leaves color changes from dark green to yellow green, yellow, reddish yellow, yellowish red, red and dark red in sequence; the flavor changes from green grass, faint scent and flower flavor in sequence. The black tea prepared by the fermentation method shows a stripy, dull black and oily appearance and has a little gold hair; the flavor is heavy and lasts long; the tea soup is red, uniform and bright, tastes mellow and is sweet after taste; the leaves bottoms are red, uniform and bright, and delicious.

The invention relates to a fresh-enhancing and fragrance-enhancing beef seasoner, which is prepared from the following raw material ingredients including acetic acid, 3-hydroxyl-2-butanone, butyric acid, 3-sulfydryl-2-butanone, 3-sulfydryl-2-butanol, 2-methyl-3-sulfydryl furan, 3-methylthiopropionaldehyde, 3- methylthio propanol, 2-acetylthiazole, 2-acetylpyrazine, methyl cyclopentenolone, 2-acetyl pyrrole, furanone, methyl maltol, ginger essential oil, methyl (2-methyl-3-furyl) disulfide, ethyl maltol, anisic aldehyde, cassia oil, sulfurol, 4-ethyl guaiacol, star anise oil, acetic acid sulfurol, difurfuryl sulfide, bi(2-methyl-3-furyl) disulfide and a carrier. After the enhancement, the soft and constant fragrance is generated; the defects of natural beef are overcome; the fishy ingredients are removed; the beef flavor and the beef feeling are remained; when the fresh-enhancing and fragrance-enhancing beef seasoner is applied to food and seasoners, especially beef intestines and beef pills, the fragrance is richer.

The invention relates to the technical field of preparation of flower wine and particularly relates to a preparation method of jasmine flower beer. The method comprises the following steps of extracting jasmine flower stock solution from fresh jasmine flowers, and blending the jasmine flower stock solution into the beer to obtain the jasmine flower beer. The method is advantaged in that the jasmine stock solution extracted from the fresh jasmine flowers contains various jasmine effective components and floral components, the contained bioactive substance components are high, pesticide residuesin the jasmine flowers are removed, and the jasmine fragrance and the bouquet of the jasmine beer prepared by blending the jasmine stock solution with the beer are fully fused, so the jasmine beer isrich in fragrance and rich in nutrition; the jasmine flower beer has the advantages of pleasant flower fragrance, good mouthfeel, high jasmine flower bioactive substance content, good anti-oxidationfunction, proper and stable polyphenol substance content, no turbidity problem after long-term storage, heart calming, nerve calming, qi circulation promoting, pain relieving, depression relieving, stasis removing, simple making process, and easy industrial production.

The invention discloses a rheumatism-relieving washing powder perfume. The rheumatism-relieving washing powder perfume is characterized by comprising, by weight, 0.5 part to 1 part of rose oil, 0.2 part to 0.4 part of angelica oil, 0.1 part to 0.2 part of cinnamon oil, 0.1 part to 0.2 part of safflower oil, 0.3 part to 0.5 part of ambrotone, 2 parts to 4 parts of radix clematidis, 2 parts to 4 parts of garden balsam stems, 1 part to 2 parts of cassia twigs, 1 part to 2 parts of pseudo-ginseng, 10 parts to 15 parts of beta-cyclodextrin, 1 part to 2 parts of polysorbate-80 and 20 parts to 30 parts of composite embedding agents. The rheumatism-relieving washing powder perfume is good in fragrance retaining performance and long in action time, has the fresh and lasting fragrance, further has the health caring effects of relieving joint pain and rheumatism pain, stimulating blood circulation and inhibiting bacteria, and is high in practical value.

The invention discloses an air conditioner filter containing wormwood. The air conditioner filter includes a shell, wherein two symmetrical and transversely-arranged limiting plates are fixedly installed on the inner walls of the two sides of the shell; the shell is divided into a first filter element chamber and a second filter element chamber which are arranged up and down by the two limiting plates; symmetrically-arranged limiting devices are fixedly installed on the inner walls of the two sides of the first filter element chamber and the inner walls of the two sides of the second filter element chamber. A first filter element is clamped in the first filter element chamber through the corresponding limiting devices; a second filter element is clamped in the second filter element chamberthrough the corresponding limiting devices. Air flowing into the vehicle is subjected to sterilization, odor removal, filtration and the like through the first filter element; a wormwood layer in thesecond filter element can slowly release fragrance, the fragrance enters a vehicle together with the air through an air outlet to keep the lasting fragrance effect in the vehicle, and the air in thevehicle has the effects of resisting allergy and protecting the skin. The first filter element and the second filter element can be conveniently assembled and disassembled through the limiting devices, the two filter elements can also be independently used, and the flexibility of equipment is improved.

The invention belongs to the technical field of textile fabrics and particularly relates to a making method of a fragrant soft pack fabric. The making method comprises the following production steps:a, preparing a fragrant fiber: conducting melt spinning on a spice and a spinning material by using a composite spinning method, melting a spice molecule in the inner part of an ultrafine fiber to obtain the fragrant fiber, wherein the spice is prepared by extracting and mixing rose, jasmine, green tea, tulip and the like; and b, finishing a fragrant textile fabric: finishing the fragrant textilefabric through a padding method or impregnating method, wherein in the padding method, a padding working solution is prepared by firstly adding 20 g/L spice, then adding equal amount of water at the temperature of 40-70 DEG C, mixing the spice and the water, stirring to form an even thin paste, adding the left water, then adding 20 g/L of SCJ-939 and stirring evenly, and the fragrant textile fabric is padded with the working solution at the mangle expression of 70-80%, and the padded fragrant textile fabric is dried at the temperature of 80-100 DEG C, thereby obtaining the fragrant soft pack fabric.