919results about How to "Long lasting fragrance" patented technology

A composition and a method of use for reducing malsensory agents comprising a component selected from the group consisting of fragrances, flavors, unfragranced carriers and mixtures thereof, with undecylenic acid and / or a derivative thereof, in an amount effective to reduce the malsensory agents and allow release of the component from the composition.

According to the present invention there is provided fragrance compositions comprising (a) fragrance; and (b) cyclic oligosaccharides having one or more unsubstituted alkyl substituents; wherein the weight ratio of (a) to (b) is at least about 1:1. The compositions of the present invention provide a long-lasting fragrance while at the same time having a ‘burst’ of fragrance on application.

The invention relates to the field of essences, particularly a multifunctional essence slow-release carrier and a preparation method thereof. The multifunctional essence slow-release carrier comprises the following raw materials in percentage by weight: 0.1-25% of essence, 1-35% of high-efficiency embedding material, 30-80% of excipient, 0-1% of adhesive and 0.1-10% of coating agent. The multifunctional essence slow-release carrier is spherical or subsphaeroidal granules. The three embedding techniques of nano emulsification, high-efficiency adsorption and granulation forming-coating are utilized to obtain the essence slow-release carrier granules with adjustable aroma type, adjustable color, adjustable functions, favorable flowability and beautiful appearance. The multifunctional essence slow-release carrier can effectively solve the problems of aroma volatilization and sensitive essence deterioration, prolong the aroma retention time and implement slow and controlled release, and is applicable to the industries of food, daily chemicals, cigarettes, medical health care and the like, thereby prolonging the aroma retention time of the product and prolonging the shelf life.

The invention discloses a preparation method and an application of an aromatic microcapsule finishing agent with double-layer wall materials. The method is characterized by preparing the aromatic microcapsule through covering the lavender essence oil capsule core material with the melamine-formaldehyde resin cyst wall and mixing the aromatic microcapsule with an adhesive (VAE) vinyl acetate-ethylene solution as the external wall material, thus generating the aromatic microcapsule finishing agent with double-layer wall materials. Aroma after-finishing on is carried out on the cotton fabrics by adopting the finishing agent and a padding method and the aromatic microcapsule is firmly fixed on the fibers of the cotton fabrics via own external wall with good adhesiveness, so the cotton fabrics have lasting aroma.

The invention provides a flavor curing method of sauced loobah, the method adopts the steps of pickling, roll-kneading, cooking, cooling, sterilization, and the like to process raw materials; the sauced beef produced by the invention has uniform flavor, strong aroma, lasting aroma and can avoid the shortcomings of different flavors of the different batches of the products caused by flavor loss during the repeated usage of soup stock, thereby really realizing the standardized production of the traditional sauced loobah products.

The invention discloses an aromatic artificial turf fiber, which is prepared by aromatic microcapsule through a blending method or an after-treatment method, wherein the aromatic microcapsule is made from essence and a wall material which is encapsulated on the outer side, and the particle diameter is 1-100 micron. The specific preparation steps are that: 1, the aromatic microcapsule is made through that essence emulsion is coated in the wall material through a monolayer or multilayer wall-building method. 2, The aromatic artificial turf fiber is prepared through the aromatic microcapsule, matrix resin, color master batch or additives are mixed to be extruded and formed, or after the aromatic microcapsule and water are made into finishing agent according to a certain proportion, the finishing agent is adhered on the surface of artificial turf fiber to prepare the aromatic artificial turf fiber through smearing, leaching and pressing. The aromatic artificial turf which is prepared by the invention has the characteristics that the aromatic is uniformly released and is long lasted.

The invention relates to a preparation method of chicken essence. The method comprises the steps of weighing chicken breast and chicken skeleton, adding water, boiling at high temperature, and then, passing through a colloid mill, so as to obtain colloidal chicken juice; hydrolyzing the colloidal chicken juice, then, carrying out enzyme deactivation and filtrating, so as to obtain enzymolysis chicken juice; uniformly mixing the enzymolysis chicken juice, L-cysteine hydrochloride, ribose, L-proline, xylose, dextrose monohydrate, L-glycine, water and chicken oil, and then, adding the mixture into a reaction kettle for Maillard reaction, so as to obtain a chicken juice reactant; uniformly mixing the chicken juice reactant, salt, white granulated sugar, monosodium glutamate, modified starch, maltodextrin, cyclodextrin, water, I+G, chicken oil and chicken flavoring base, then, passing through a colloid mill, filtrating to obtain colloidal chicken cream, emulsifying the colloidal chicken cream, and then, carrying out spray drying on the emulsified colloidal chicken cream through a homogenizer, thereby obtaining the chicken essence. The invention further relates to a product of the preparation method of the chicken essence. Compared with the existing products, the chicken essence prepared by the method has the advantages that the chicken fragrance is unique, the flavor is harmonious, the taste of chicken is strong and full, and the fragrance and the flavor can be of long-term coexistence.

The invention discloses a micro-capsule essence with two-layer capsule walls and a preparation method and an application thereof. The essence comprises inner oil essence, a first micro-capsule wall inthe middle and an outer capsule wall located on outermost layer. The micro-capsule essence with two-layer capsule wall of the invention has two-layer capsule wall structure , good mechanical strengthand flexibitity; in addition, when used in cloth the micro-capsule essence has the advantage of strong washing resistance, long fragrance holding time and easy storage. The preparation method of themicro-capsule essence with two-layer capsule walls adopts complex coacervation phase separation method to prepare the essence, the technological design is seasonable, the maneuverability is strong, micro-capsule essence with different fragrances can be designed according to different demands; in the preparation process, the mechanical strength of the micro-capsule essence can be effectively controlled so as to control the duration time and degree of the frangrance of the micro-capsule essence; in addition, the finished product of the micro-capsule essence with two-layer capsule walls preparedin the invention has high qualification rate and the micro-capsule essence with two-layer capsule can realize industrialized production.

The present invention relates to fowl product and is especially one kind of chicken powder and its production process. The chicken paste is produced with chicken breast, and through high pressure steaming, milling slurry, enzymolysis with proteinase, adding fixings and heat reaction, high pressure homogenizing, spray drying, cooling, sieving and packing. The the chicken powder is rich in taste and may be used as material for chicken bouillon powder, chicken seasoning, biscuit, instant noodles, puffing food, nutritious food and meat product.

The invention relates to perfume microcapsule dispersed coating solution and a preparation method thereof, and perfumed non-woven fabrics prepared thereby. The perfume microcapsule dispersed coating solution comprises hydrophobic perfume liquid, coagel for coating the perfume liquid, and a dispersion stabilizer, wherein, the coagel comprises hydrophilic albumin glue and anionic hydrophilic colloid. The preparation method of the coating solution comprises the following steps: firstly, emulsifying and dispersing the hydrophobic perfume liquid in hydrophilic albumin glue solution, and then adding anionic hydrophilic colloid solution after full emulsification and dispersion to obtain perfume dispersed solution; secondly, adding acid solution to the perfume dispersed solution, and adjusting the pH value until the dispersed solution is condensed to obtain perfume microcapsules; and finally adding the dispersion stabilizer to the obtained perfume microcapsule solution so that the perfume microcapsules are emulsified and dispersed to obtain the perfume microcapsule dispersed coating solution. The perfumed non-woven fabrics prepared by the perfume microcapsule dispersed coating solution have the advantages of long fragrance retention time, no toxicity and stable fragrance.

The invention relates to a processing method of green tea. The processing method comprises the processing steps of raw material selection, picking, spreading, fixation, spreading, rolling, shaping, baking and the like, wherein the types of selected raw materials are strictly controlled to be Nanjiang #1, Zaobaijian #5 or Fuding Dabai tea; the raw materials are required to be picked in a harmless ecological tea garden at the elevation of 550-650m in sunny days in the middle of March under the temperature of 20-25 DEG C. The processing method is executed by the processing technologies such as high-quality raw material selection and optimized spreading, so that the quality of the green tea is improved.

The invention discloses a production process of sesamol-rich fragrant sesame oil. The production process is characterized by comprising the following steps of: cleaning and removing impurities; soaking and washing; naturally draining and germinating; frying seeds at a high temperature; cooling; grinding into pulp with a stone mill; adding water and stirring; turning oil (shaking oil); skimming oil; and standing and settling to obtain a finished product. The production process has the advantages that the defects of high probability of getting burnt during direct roasting of dry sesame and high probability of producing 3,4-benzopyrene after burning are avoided by soaking the sesame with water, draining and then roasting at the high temperature, the sesame seeds are germinated during washing, soaking and drainage of the sesame, the germinated sesame seeds are roasted at the high temperature and then grease is extracted, the sesamol content in the sesame oil is higher than that of the sesame oil extracted from the ungerminated sesame, sesame pulp has high water absorbing speed and high oil yield speed, the obtained sesame oil has better flavor, the content of vitamin E in the sesame oil extracted from the germinated sesame, which is washed and soaked with water and drained, is higher than that of the sesame oil extracted from the ungerminated sesame, and the oil yield is improved by 1-2 percent compared with that in the prior art.

The invention discloses ginger congou black tea and preparation method thereof. The ginger congou black tea is prepared from the following raw materials in part by weight: 20 parts of fresh tea leaves and 1 part of fresh ginger; and after the raw materials are mixed uniformly in a ratio, the ginger congou black tea is prepared by two times of fermentation according to a making technology of blacktea. The ginger congou black tea produced by combination of the fresh tea leaves and the fresh ginger and two times of artificial fermentation keeps excellent quality of the conventional congou blacktea, and is also rich in natural ginger essence. The production technology is simple and strong in operability; the produced black tea is moderate in price and suitable for industrialized production;and the obtained ginger congou black tea is cool and smooth in mouthfeel, has the flavor of ginger, is natural in taste which is not owned in the conventional tea, and has a definite health-care effect.

The invention relates to the technical field of food processing, in particular to spicy chilli oil and a preparation method thereof. The spicy chilli oil is prepared from the following raw materials in parts by weight: 70 to 90 parts of vegetable oil, 5 to 10 parts of chilli, 5 to 10 parts of Sichuan pepper, 1 to 2 parts of shallot, 1 to 2 parts of ginger, 0.1 to 0.5 part of myrcia, 0.3 to 0.8 part of fructus amomi, 0.5 to 1 part of star anise, 0.1 to 0.5 part of cinnamon, 0.3 to 0.8 part of amomum tsao-ko, 0.3 to 0.8 part of cumin, 0.1 to 0.5 part of fennel, 0.1 to 0.5 part of kaempferiae, 0.1 to 0.5 part of pepper, 0.1 to 0.5 part of radix angelica sinensis, 0.1 to 0.5 part of pericarpium citri reticulatae, 0.1 to 0.5 part of clove and 0.05 to 0.15 part of radix angelicae. Under the synergistic effect of the raw materials for preparing the chilli oil, the chilli oil has full and durable fragrance, and spicy and fresh mouthfeel. Under combination of the limited oil temperature and the raw material adding sequence in the preparation method provided by the invention, the fragrance and the moutfeel of the chilli oil are further improved.

The invention discloses a high-temperature-resistance pork paste essence. The pork paste essence comprises the following components in parts by weight: 90-98 parts of thermal reaction pork paste and 2-10 parts of pork flavoring base, wherein, the thermal reaction pork paste is prepared from the following raw materials according to a certain mass ratio: a pork thermal reactant, edible salt, white granulated sugar, sodium glutamate, disodium 5'-ribonucleotide, disodium succinate, corn starch, hydroxypropyl distarch phosphate, beta-cyclodextrine and glycerin monostearate; and the pork thermal reactant is prepared from the following raw materials according to a certain mass ratio: a pork zymolyte, a yeast extract, glucose, xylose, dark soy sauce, animal fat, sodium glutamate, amino acid, ginger powder, cinnamon powder and water. After high-temperature treatment, the pork paste essence disclosed by the invention still has the characteristics of rich and durable flavor and strong high temperature resistance. Meanwhile, the invention further discloses a preparation method of the high-temperature-resistance pork paste essence.

The invention discloses a processing method of green bud tea, comprising the following steps: paving tea leaves on a tea groove, wherein the paving thickness is 10-15cm; ventilating with an assistant blower, wherein the paving time is 10-14h; water-removing the tea leaves, wherein the cylinder temperature of the tea inlet end is 269-275 DEG C, the middle section temperature is 253-260 DEG C, the tea outlet end temperature is 219-225 DEG C, the leaves temperature is 102-108 DEG C, and; the water removing time is 1min25s-1min30s; directly putting the water removed tea leaves to a vibration groove, and putting the tea leaves into a wind selector, sending the selected tea leaves to a microwave water removing machine through a transporter, wherein the temperature of the water removing machine is 120 DEG C, the tea leaves temperature is 46-49 DEG C, the rotary speed is 1100r / min, and the water removing time is 50s; grading, carding, shaping, drying, infrared flavor enhancing. The method canincrease the shape, color and smell of green bud tea.

The invention relates to an organic oolong black tea leaf processing method, which belongs to the technical field of tea leaf processing. The organic oolong black tea leaf processing method specifically comprises a series of steps of: sunning and cooling green tea leaves, performing fine manipulation on the tea leaves, rocking the tea leaves, withering the tea leaves, rolling the tea leaves, fermenting the tea leaves, drying the tea leaves, storing the tea leaves in a refrigerator, selecting the tea leaves, baking the selected tea leaves, splicing and matching the baked tea leaves and judging the grades of the tea leaves by a tea judger. By layered continuous sunning and fine manipulation mechanical equipment, mechanical processing for sunning and fine manipulation is realized, the efficiency is improved, and the quality of the product is standardized; and a middle-temperature slow-drying automatic conveying technology is designed and developed, so that the fragrance of the tea leaves can be well formed in the final middle-temperature slow drying process, and the taste of the tea leaves is further alcoholized. The tea leaves processed by the method have lasting tender flavor and a fresh and mellow taste, and tea made of the tea leaves has a bright color.

The invention relates to a fragrant microcapsule type finishing agent which comprises the following constituents by mass percentage: 35-45 percent of fragrant nano microcapsule, 35-45 percent of thickening agent, 15-25 percent of adhesive and 1-5 percent of color paste, wherein the sum of the percentages of all the constituents is 100 percent. The invention also discloses a nano microcapsule type dry garment piece which has lasting fragrance more than 1 year, is sterile, has high safety, has no stimulation to the skin and no allergic response, and is suitable for fragrance finishing and storing of fabrics and ready-to-wear clothing made of cotton, wool, silk, linen and chemical fiber; and the fragrant nano microcapsule has good particle dispersivity on base cloth and is extremely easy to embed into the base cloth tissue structure.

The invention discloses a cave soil storage natural aging method of wine, which comprises (1) the soil storage stage: injecting the well brewed wine into a wine jar with the periphery covered with a special soil layer of 30-40cm, and burying the wine jar in the underground soil with the depth of 1.2-1.5m for placing for 2-3 years, thereby volatilizing miscellaneous gases in the wine, penetrating impurities into the soil and achieving the coming down effect; simultaneously leading the wine to fully absorb essence qi of the ground and nutritional ingredients in the special soil outside the wine jar during the natural aging; and (2) the cave storage stage: injecting the wine which is stored through the soil storage stage into the wine jar with the periphery which is tightly coated with a plant rope, placing in a cave for continuing the natural aging for 3-120 years, leading the wine to continuously volatilize a variety of impurities and the miscellaneous gases therein, and simultaneously micro-absorbing the nutritional ingredients in the rope on the periphery of the wine jar. As the environment with basically constant temperature in four seasons in the cave is conductive to the natural aging of a wine body, compared with the wine which is stored ordinarily, the method has the advantages of more delicate and mellow wine body, more prominent Maotai flavor, long aftertaste, more lasting aroma and more nutrients.

The invention relates to a preparation method of thermal reaction pork essence with obvious characteristic aroma. The method comprises the steps of (1) preparation of enzymatic hydrolysis-oxidation pig fat: carrying out a lipase hydrolysis reaction on the pig fat, and carrying out hot air oxidation on the product of the lipase hydrolysis reaction; (2) preparation of pig bone zymolyte: cooking pig leg bones under high pressure, and then drying and grinding the pig leg bones; feeding a certain amount of water, and then gradually carrying out lipase enzymolysis, protease 1 enzymolysis and flavourzyme enzymolysis; (3) preparation of pork zymolyte: feeding a certain amount of water into minced pork, and then gradually carrying out protease 2 enzymolysis and flavourzyme enzymolysis; (4) Maillard reaction: mixing the materials according to certain proportion, and carrying out the Maillard reaction. The pork essence prepared by the method is obvious in pork characteristic aroma, rich and full in meat flavor, natural, mellow and lasting in fragrance and stable in quality, is a natural food additive, and is mainly used in processing of meat products such as broths, instant noodle seasoning, puffed food, snack, sausages and the like, and other aspects.

The invention belongs to a food processing industry, in particular to a process of multi-grain strong aromatic Chinese spirits. The multi-grain strong aromatic Chinese spirits is prepared from the following raw material grains by proportion: 55 parts by weight of broomcorn, 4.5 parts by weight of corns, 16 parts by weight of wheat, 20 parts by weight of rice and 4.5 parts by weight of barley malts. The process of the multi-grain strong aromatic Chinese spirits is a process for producing the multi-grain strong aromatic Chinese spirits in the north under the conditions of cold, windy and dry weathers, the produced strong aromatic Chinese spirits have rich nutrient, strong aroma, prominent ester and grain flavor, sweet taste in mouth, fullness and smoothness, mellow taste and long aftertaste, and the process can be widely generalized and applied in northern weather conditions.

The invention relates to consumer products, including detergents or cleaning agents which comprise capsules that are low in formaldehydes and / or free from formaldehyde, are storage stable and thus prevent a contamination of the detergent or cleaning agent with formaldehyde, comprising microcapsules, the capsule wall of which contains a resin which is obtained by reacting at least one aromatic alcohol or ether or derivative thereof and at least one aldehydic component which comprises at least two c-atoms per molecule, and optionally at least one (meth)acrylate polymer, and builders and / or surfactants. Said detergent or cleaning agents enable, during application, a targeted and durable release of liquid active substances, such as, in particular scents, to the treated objects.

The present invention relates to fowl product and is especially one kind of chicken paste and its production process. The chicken paste is produced with chicken breast, and through high pressure steaming, milling slurry, enzymolysis with proteinase, adding fixings and heat reaction, milling in colloid mill, cooling and packing in sealed container. The present invention can utilize the nutritive components in chicken completely, and the chicken paste is rich in taste and may be used as material for chicken bouillon, chicken seasoning, biscuit, instant noodles, puffing food, nutritious food and meat product.

The invention discloses an air freshener and a preparation method thereof. The air freshener comprises a plant essential oil mixture, wherein the plant essential oil mixture is prepared from, by weight, 10-97 parts of mint oil, 0.1-3.0 parts of eugenol type basil oil, 0-2 parts of camphor, 0-3 parts of borneol, 0-10 parts of menthol, 0-0.8 part of camphor wood oil, 0-0.6 part of star anise oil, 0-1.5 parts of methyl salicylate, 0-1.6 parts of turpentine, 0-10 parts of cinnamon oil, 0-0.8 part of eucalyptus oil, 0-2.5 parts of Blumea oil, 0-85 parts of lavender oil, 0-80 parts of lemongrass oil, 0-8 parts of citronella oil and 0-3.5 parts of tea tree oil. The air freshener is prepared from, by mass, 1-20% of the plant essential oil mixture. The air freshener contains plant essential oil, not only can clean air, but also can be cool and refreshing, refresh users and enable the users to recover from fatigue and breathe well.

The invention discloses a paste type microcapsule flavoring rose essence and a preparation method thereof. The paste type microcapsule flavoring rose essence comprises the following components in percentage by weight: 5-25% of flavoring rose essence, 10-50% of beta-cyclodextrin, 0.1-2% of xanthan gum and the balance of deionized water. The preparation method comprises the following steps: uniformly dispersing the beta-cyclodextrin into the deionized water to form a beta-cyclodextrin turbid liquid; adding the xanthan gum into the obtained beta-cyclodextrin turbid liquid, and continuously stirring to ensure that the xanthan gum is dissolved and uniformly distributed; and then adding the flavoring rose essence, and continuously and uniformly stirring to obtain the paste type microcapsule flavoring rose essence. The prepared paste type microcapsule flavoring rose essence is stable in fragrance, keeps fragrance for a long time, and has the characteristics of high fragrance strength, high essence content and the like.

The present invention relates to perfume, is especially one kind of long acting perfume, and aims at prolonging scent lasting time. The long acting perfume is mixture of essence, perfume and solvent, and mixed solvent is compounded with ethanol in 55-65 % and propylene glycol 35-45 %. Adding propylene glycol into perfume can increase the scent lasting time to 10-20 days.

A beef-flavored essence preparation method, comprising the following steps of: degreasing cleaned ox bones at a high temperature crushing the ox bones by using a crusher after drying treatment for 30 minutes, and sieving by using a 100-mesh sieve to obtain ox bone powder; adding the ox bone powder into a reaction kettle, adding water into the reaction kettle in a material and liquid ratio of 1:14 to prepare an ox bone powder primer solution, adjusting the pH, adding a pepsase for enzymolysis for 3 hours and then adding a compound enzyme in proportion for further enzymolysis, and on the basis, inoculating compound bacteria in a certain proportion to ferment to obtain a bone collagen peptide solution; carrying out Maillard reaction on the bone collagen peptide solution and a reducing sugar to obtain an essence base material; and then mixing the base material with marinade in a certain proportion, blending, concentrating and drying to obtain the beef flavor essence. The beef-flavored essence prepared by the preparation method in the invention has the advantages of being natural in raw material, pure in meat flavor, lasting in fragrance and the like, and is widely applied to foods such as instant noodles, soup bases, fast foods and the like so as to increase or endow the food with a unique meat flavor.

The invention relates to a preparation method of self-fragrance natural antibacterial and deodorizing fiber. The preparation method comprises the following steps of (1) preparing a fragrance slow release body; (2) preparing a natural antibacterial composition; (3) preparing fragrance natural antibacterial and deodorizing master batches; (4) preparing self-fragrance natural deodorizing fiber, wherein the prepared self-fragrance natural antibacterial and deodorizing fiber is of a skin-core structure including a core layer and a skin layer; the core layer is a high-melting-point polymer; the skin layer is a low-melting-point polymer; a high-molting point polymer body of the core layer comprises the fragrance slow-release bodies and the natural antibacterial compositions. The fiber provided by the invention has no irritation on the human body skin, has the permanent antibacterial performance, can inhibit the bacterium invasion and breeding, and has high absorption rate on ammonia and very excellent antibacterial mouldproof and deodorization effects; the characteristics of uniform fragrance release and long fragrance maintaining time are realized; the product added value is high; the application market prospects are wide.

The invention relates to a method for extracting natural rose essential oil from fresh rose, which comprises: pretreating the rose, placing the pretreated rose into flavor-extracting petroleum ether, performing repeated leaching and filtration, removing residue, and obtaining leachate; distilling the flavor-extracting petroleum ether in the leachate, and obtaining an extract; adding the extract into ethanol for dissolution, freezing and filtration, removing undissolved substances, and obtaining an alcohol extract; and concentrating the alcohol extract under vacuum, removing the ethanol, and obtaining the rose essential oil. The essential oil extracted by the method maintains the special flavor of the rose; the method has rich resources of raw materials, fully utilizes the prior resources, and has simple technique and low cost; and the obtained product has unique flavor and long flavor lasting time, and is an ideal additive of food, cosmetics and the like.

The invention discloses an oral cavity atomized liquid with cytosine replacing nicotine and a preparation method of the oral cavity atomized liquid. Each liter of oral cavity atomized liquid comprises, by weight, 0.1-10% of tobacco leaves, 0.3-15% of cocoa extractive, 0.1-0.9% of cytosine, 0.1-0.5% Twain 800 and 75-90% of base agents. The tobacco leaves are weighed, put into an extracting tank, an extracting solution is discharged and filtered to obtain filter liquor, the cocoa extractive, the cytosine and the base agents are added and evenly mixed, and the product is obtained. The method has the advantages that natural aroma components in plants enter the oral cavity atomized liquid with the cytosine replacing the nicotine, the oral cavity atomized liquid is closer to the aroma of cigarettes, smoking feeling of a customer can be catered better, further the aroma-staying time of the natural aroma components in the oral cavity atomized liquid is longer, the aroma of an electronic cigarette liquid is enhanced, the taste of the electronic cigarette liquid is improved, and dependency on the nicotine is reduced.