115results about How to "Natural aroma" patented technology

The present invention discloses a preparing method for a natural daily food spice, which comprises the steps that: 1) the reaction bottom material is hydrolyzed in 20 degrees to 55 degrees under the action of the compound enzyme, and the acid value controlling the hydrolysis is 20 to 90 to get a hydrolysis product; the reaction bottom material is the grease raw material with the butter oil or the mixture of the grease raw material with the butter oil and the vegetable fat; 2) the enzyme eliminating processing is performed for the hydrolysis product; 3) a distillation extracting method is used for recycling the obtained product from step 2) to get the natural daily food spice. The present invention still provides the natural daily food spice produced by the method, and the spice is characterized by high aroma intensity and abundant aroma.

The invention discloses an anti-aging Matcha facial mask added with superoxide dismutase, and a preparation method thereof. A gel-shaped mask is prepared by the re-combination of the novel skin-care raw materials, namely, Maccha, and the superoxide dismutase modified by molecule as well as adding other auxiliary ingredients. The proportion of the materials is as follows: 0.5 percent to 20 percent of the Matcha, 0.1 percent of the modified superoxide dismutase, 5 percent to 25 percent of film forming agent, 1 percent to 3 percent of vitamin E, 0.5 percent to 10 percent of humectant and 1 percent to 3 percent of vitamin C. Pigment and spice flavors are not added to the mask of the invention, therefore, the natural color and aroma of green tea are maintained. The mask has the functions of cleaning out free radicals and being anti-oxidation, thus effectively delaying the formation of wrinkles and skin aging. Meanwhile, ultrafine powder used in the mask has good compatibility with water-solubility and basic fat-soluble materials due to the big specific surface area, which helps the skin to absorb more active ingredients so as to be fully moistened.

The invention discloses a fermentation production method of tobacco leaves. The tobacco leaves after threshing and redrying or the tobacco leaves after primary drying and arranging are carried out the resurgence till the water content reaches 16 percent to 22 percent, the fermentation is carried out for 3 days under the conditions of the temperature of 25 DEG C to 40 DEG C and the humidity of 70 percent to 90 percent, the tobacco leaves are further dried till the water content reaches 11 percent to 13 percent, and the process is repeated for 180 to 700 days. The method inspires the activity of biological enzymes in the tobacco leaves which are not passivated, the fermentation is simultaneously carried out along with the non-enzymatic oxidation and the microbial effect, and the rapid alcoholization of the tobacco leaves is carried out through the control of the temperature and the humidity. Compared with the naturally alcoholized and the alcoholized tobacco leaves by adding the biological enzymes, the contents of the protein, the nicotine and tar of the obtained tobacco leaves are lower, and the contents of the fragrant substances and the reducing sugar are higher. The types of the fragrant substances are more, the aroma is natural and delicate, and the smoke is alcoholized. The fermentation production method is characterized by simple operation, low cost and strong operationality, regulation and controllability, thereby facilitating the realization of the large-scale industrial production.

The invention discloses pear essence. The pear essence mainly comprises the following components: 95-97.5% of ethyl alcohol, 0.5-1% of ethyl butyrate, 0.2-0.7% of ethyl acetate, 0.2-0.7% of ethyl propionate, 0.1-0.5% of ethyl-2-methyl butyrate, 0.1-0.5% of butyl acetate, 0.1-0.6% of isoamyl acetate, 0.1-0.5% of ethyl hexanoate, 0.1-0.5% of hexenyl acetate and 0.1-0.7% of methyl 3-methylthiopropionate. Accordingly, the invention also discloses a preparation method of the pear essence. The preparation method of the pear essence comprises the steps of sequentially adding main ingredients of the pear essence in proportion, uniformly mixing and ripening, thus the pear essence product is obtained. By adopting the preparation method of the pear essence, the pear essence has strong fruit juice taste and sufficient characteristic fragrance and can reserve natural flavour of natural pear juice; the pear essence belongs to a beverage product, and reality, smoothness and fragrance of beverage taste can be obviously enhanced.

The invention discloses a method for preparing a natural milk essence. The preparation method is characterized by comprises the following steps: 1, mixing butter with whey powder according to the mass percentage of 5:1 to 11:1; 2, adding 95% ethanol, stirring and dissolving, wherein the adding amount of the ethanol conforms to the requirement of just dissolving the butter and the whey powder; 3, sterilizing for 5min at the temperature of 85 DEG C, cooling to 40 DEG C to 60 DEG C; 4 and adding butter lipase, wherein the added lipase is 0.2 to 0.4% of the mass of the butter, and carrying out a reaction for 3h to 5h at the temperature of 40 DEG C to 60 DEG C with pH (potential of hydrogen) of 6 to 8 so as to obtain a hydrolysate; 5, adding a reactant to the hydrolysate, emulsifying by using an emulsifying stirrer and carrying out a Maillard reaction for 90min under the condition of 85 DEG C; and finally, obtaining a finished product. The milk essence prepared by the method has a natural, delicate and realistic flavor, so that the internal quality of a flavored product is enhanced and improved obviously. Therefore, the flavored product has a natural milk flavor.

The invention relates to a method for extracting and preparing a passion fruit flavor, and belongs to the technical field of flavor preparation. The method particularly comprises the following steps of: taking passion fruit pulp as a raw material, and treating the passion fruit pulp by adopting double enzymes, namely pectinase and xylanase; then extracting functional fragrance components of the passion fruit pulp by adopting two ionic liquids, namely 1-methyl-3-butyl imidazole hexafluorophosphate ([BMIM]PF6) and 1-methyl-3-hexyl imidazole hexafluorophosphate ([HMIM]PF6), and further carrying out supercritical CO2 extraction on the fragrance components of residues obtained after ionic liquid extraction; finally concentrating to obtain a natural passion fruit flavor. The method disclosed by the invention has the characteristics of environmental friendliness, high extraction efficiency and the like.

The present invention provides a preparation method of a clove extract for base oil of a flavor capsule. The preparation method of the clove extract includes: soaking clove buds in 30-95% ethanol solution; heating the solution to reflux at a temperature of 30 to 60 DEG C, and then cooling and filtering the solution; collecting the filtrate and concentrating the filtrate under vacuum for removing the extraction solvent to obtain a clove extractum; adding octyl and decyl glycerate and Span 60, and treating the mixture by ultrasound at a frequency of 20 to 40 kHz under 30 to 60 DEG C for 0.5 to 2hours; and performing filtration to remove impurities and insolubles, and collecting the filtrate so as to obtain the clove extract. The invention provides a simple extraction method, and the obtained clove extract can be directly added into the base oil of the flavor capsule and used to prepare flavor capsules for cigarettes, and the forming stability of the clove extract is good. The flavor capsule can be added into filter tips to make cigarettes. A smoke panel test shows that the aroma of clove is strong and the aroma is rich and pure.

The invention discloses compound protease and application thereof. The compound protease comprises papain, compound protease and flavourzyme according to the mass ratio of (2-4):(5-8):(3-6). The compound protease is mixed by the papain, the compound protease and the flavourzyme, so that the enzymolysis time is shortened, the enzymolysis efficiency and the enzymolysis degree are improved, and furthermore, the species and the amount of amino chemicals in zymolyte are enriched. A reactant prepared by maillard reaction of the prepared beef zymolyte is more mellow, vivid and natural in fragrance and tastes more comfortable and harmonic, the sense of massiveness of the reactant in an oral cavity is enhanced, and the fragrance can be retained for a longer time.

The invention discloses a faint-scent and environment-friendly wood-plastic plate. The invention relates to a wood-plastic plate. The wood-plastic plate comprises 30-60 parts by weight of PVC resin, 25-60 parts by weight of wormwood powder, 10-20 parts by weight of vanilla powder, 5-10 parts by weight of calcium carbonate, 1.8-5 parts by weight of calcium-zinc stabilizer, 0.6-3 parts by weight of foamer, 2-10 parts by weight of chlorinated polyethylene, 0.3-0.9 parts by weight of lubricant and 5.2-7.8 parts by weight of processing aids. According to the wood-plastic plate disclosed by the invention, wood powder is replaced by the wormwood powder and the lavender powder, the defects of shortness and fineness, low strength and poor compatibility with resin, of wormwood and lavender fibres are overcome through improvements for the aids and a processing process, and the processed wood-plastic material has a natural fragrance, and the health functions of inhibiting bacteria and easing. By matching the wormwood and the lavender, the processed wood-plastic material has natural and pleasing fragrance, and the effects of easing and calming. The wood-plastic plate disclosed by the invention is good in flexibility, anti-seismic, anti-crack, waterproof and excellent in fire resistance; the various detection indexes are higher than those of the national standards, and the wood-plastic plate is high in processing performance, good in product stability and easy to install, has the advantages of being fireproof, sunproof, corrosion-resistant, formaldehyde-free, easy to recover and the like, as well as can be widely applied to the fields of home building materials.

The invention relates to beef oily essence and a preparation method thereof. The essence is prepared from the following raw materials: 3-sulfydryl-2-butanol, 2-methyl-3-furanthiol, bis(2-methyl-3-furyl) disulfide, methyl(2-methyl-3-furyl) disulfide, 3-methylmercapto-propyl alcohol, alpha-furfurylmercaptan, 12-methyl tridecylic aldehyde, furanone, methylcyclopentadienyl pregnenolone (MCP), ethyl maltol, 2,3-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2-acetyl pyrazine, vanillin and soybean salad oil. The invention also provides a preparation method for the essence. In an essence product prepared by the method, flavor volatile substances contained in roast beef are adopted, and a formula is formulated in a reasonable ratio, so the beef oil essence has the flavor of natural roast beef, vivid and natural fragrance, long fragrance retention and high heat stability. The beef oily essence has an irreplaceable effect in fields of seasonings and instant noodles.

The invention relates to chicken oily essence and a preparation method thereof. The chicken oily essence is prepared from 2-mercapto-3-butanol, 2-methyl-3-furathiol, 3-methylthiopropanol, 3-(methylthio)propionaldehyde, 2,3,5-trimethylpyrazine, 2-methyl-3-furanethiol, 2-amylthiophene, trans-2-trans-4-decadienal, trans-2-trans-4-nonadienal, trans-2-decenal, 4-methyl-5-thiazoleethanol, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, ethyl maltol, 2-acetylpyrazine, Chinese prickly ash essential oil, cold-pressed ginger oil, geranium oil and soybean salad oil. The chicken oily essence has a natural chicken local flavor, a lifelike, natural and lasting fragrance and good heat stability. The chicken oily essence is irreplaceable in the fields of flavorings, chickens' extract and instant noodles.

This invention publicized the formula of one kind guava essence, which was mainly composed by trim ethylene glycol, the ethyl benzoate, citral, ethyl acetate, ethyl butyrate, phytol, ethanoic acid leaf alcohol ester, lactic acid ethyl ester, lauric acid ethyl ester, using the inherent fragrance compound in the natural guava juice to draw up the formula to make the guava essence. Take the guava essence as food additive to use, then strengthen final product flavor of the food and the drink, and bring the natural feeling taste. It make the taste and fragrance quality to be higher than the domestic similar essence level.

The invention relates to chicken fatty oil essence and a preparation method thereof. The method comprises the following steps: heating soybean salad oil to 65 DEG C; adding methyl cyclopentenolone, 2-acetylpyrazine, 4-hydroxy-2,5-dimethyl-3(2H)furanone and ethyl maltol, and stirring for fully dissolving; cooling to room temperature; adding trans-2-trans-4-heptadienal, trans-2-trans-4-nonadienaldehyde, trans-2-trans-4-decadienal, furfural, 2-methyl-3-tetrahydrofuranthiol, bi(2-methyl-3-furyl)disulfide, 1-octene-3-ketone, 2-acetylthiazole, 3-propionaldehyde, ginger essential oil, star anise essential oil and cinnamon essential oil; stirring uniformly and filling. The essence product has the advantages of flavor of natural chicken fat, vivid taste, natural fragrance, long lasting of fragrance and high thermal stability.

The invention relates to a tobacco essence, which consists of the following components in percentage by mass: 3-6% of a vanilla planifolia extract, 5-8% of a refined extract of common fenugreek seeds,1-4% of actinidol, 10-20% of a natural tomato extract, 3-5% of a fermented plum refined extract, 2-6% of a natural chicory extract, 2-5% of a guarana refined extract, 5-15% of a fructus momordicae extract, 10-40% of propylene glycol and 20-50% of water. The tobacco essence provided by the invention that major ingredients are pure natural plant extracts can overcome shortcomings of a synthetic spice which is monotonous and rigid in fragrance since the synthetic spice is constituted by a single ingredient; in addition, the tobacco essence has the characteristic of being mellow in fragrance, andthe tobacco essence is harmonious with fragrance of tobacco and is fresh and natural in fragrance; meanwhile, the plant extracts in the essence can get heated by temperatures of different gradients in cigarettes, and the active ingredients can get distilled, gasified, volatilized and sublimated, so that a particle phase and gas-phase ingredients are formed; and through the materials, free radicals in smoke can be captured, the generation of harmful substances can be reduced and effects of 'reducing harm and tar' can be achieved.

The invention discloses a hand wash with sterilizing and skin-care effects and a preparation method thereof. The hand wash is prepared from the following components in parts by weight: 15 to 25 partsof lemongrass herb extract, 10 to 20 parts of honeysuckle flower extracting solution, 5 to 10 parts of soapberry seed extract, 0.1 to 0.5 part of hyaluronic acid, 25 to 35 parts of edible olive oil, 20 to 40 parts of edible coconut oil, 1 to 3 parts of sodium hydroxide, and 100 to 150 parts of pure water. The hand wash with sterilizing and skin-care effects has the advantages that the fragrant ispleasant and natural, and the stability is good; multiple effects of deeply cleaning skin, resisting bacteria and diminishing inflammation, moisturizing skin, whitening and resisting oxidizing, removing dampness and relieving itching and the like are realized; the growth of bacteria at the skin surface can be effectively inhibited; the safety is realized, the toxicity is avoided, the moderate andnon-irritation effects to skin are realized, and the hand wash is suitable for all users.

The invention relates to a processing method for sauced and spiced duck. The processing method comprises the following steps: 1) preparation of mixed spices and processing of mushrooms; 2) preparation of soup stock; 3) pre-processing of a duck; 4) drying; 5) marinating; and 6) cooling and packaging. The processing method starts from pre-processing of duck meat, batching and preparation of the soup stock and produces the sauced and spiced duck product with unique flavor and quality safety according to the characteristics of duck meat and demand characteristics of terminal market for duck product; the nutritional flavor of the mushrooms and the marinated duck meat complement each other; special attention is paid to hurdle factors of the sauced and spiced duck product in the process of processing, and influence of the hurdle factors on the product is maximally reduced while flavor is guaranteed; the processing method is high in preserving efficiency and accurate in batching; the prepared product is safe, sanitary and agreeably fresh and suitable, and is stable in salt content; and on the premise of stability of the product, the traditional industry of duck processing is allowed spring to life again.

The invention relates to a roast meat oily flavor and a method for producing the same. The flavor is prepared from the following raw materials: 3-sulfhydryl-2-butanol, 2-methyl-3-furathiol, 3-methylthiopropanol, 2-methyl-3-tetrahydrofuranethiol, 4-methyl-5-thiazoleethanol, trans-2-trans-4-decadienal, 2, 3-dimethylpyrazine, 2, 3, 5-trimethylpyrazine, 4-ethylguaiacol, 4-hydroxyl-2, 5-dimethyl-3(2H) furanone, ethyl maltol, n-butyric acid, oleic acid, anise essential oil, cinnamon essential oil, cumin essential oil, pepper essential oil and soybean salad oil. The flavor product adopts flavor volatile substances which are contained in roast meat, and the flavor volatile substances are prepared and formulated according to a reasonable ratio, so that the flavor has a natural roast meat flavor, realistic taste, lingering fragrance and good thermal stability.

The invention discloses a tobacco casing method. The method is characterized by comprising the following steps: uniformly spraying tobacco bottom materials on the inner wall of a wooden case made of natural wood during casing, then filling the conditioned leaves into the wooden case and controlling the storage temperature, humidity and time of the tobaccos to ensure the tobaccos to fully absorb the tobacco bottom materials, wherein the natural wood is preferably thuja occidentalis, juniperus pingii, juniper, sabina vulgaris var. jarkendensis, cupressus gigantea or cupressus duclouxiana. The tobacco casing method has the following advantages: the tobacco bottom materials can be promoted to permeate into the internal tissues of the cut tobaccos by controlling the temperature and humidity while the tobaccos are stored and aged to give full play to the effect of the added tobacco bottom materials on improving the quality of the tobacco products, thus effectively reducing the usage and cost of the tobacco bottom materials in the tobacco processing process; the flavor components of the tobaccos are fully coordinated to ensure the aroma of the tobaccos to be more natural, exquisite and stronger, have rich layers and ensure the smoke to be mellow; and the tobacco casing method has the characteristics of simplicity and convenience in operation, low cost and strong controllability, and is convenient for realization of large-scale industrial production.

The invention discloses a frozen drink and a preparation method thereof. Based on the total weight of the frozen drink, the frozen drink comprises the following raw materials: 7-25wt% of sugar, 0-12wt% of edible fat and oil, 0-14wt% of a protein dairy product raw material, 0-15wt% of other solids, 0.3-4wt% of fiber jam, 0.1-0.3wt% of thickening agents, 0-0.25wt% of an emulsifier, 0-0.06wt% of a sweetening agent, 0-0.3wt% of an acidity regulating reagent, 0.01-0.2wt% of edible essence and pigment and the balance of water, wherein the thickening agent is selected from at least two of locust beangum, carrageenan and xanthan gum. The frozen drink has good taste and mouthfeel, a product has a soft fruity flavor and natural fragrance, the jam fibers in the product can be uniformly distributed,and the product has good real sense of fruits and delicate and refreshing mouthfeel and is non-sticking to the mouth.

The invention relates to a tobacco feeding essence, in particular to a tobacco feeding essence for replenishing bean-flavor note, which is formed by mixing the following raw materials in part by weight: 16-18 parts of black vanilla bean derivatives, 1.5-2 parts of cocoa extractives, 6-8 parts of almond derivatives, 2-3 parts of white hyacinth bean extractives, 2-2.5 parts of daidzein, 5-7 parts of fig extracts, 2.5-3 parts of plum extracts, 10-12 parts of Tsaoko Amomum fruit derivatives, 4-5 parts of balsamroot extractives, 1-1.5 parts of graecum extracts and 38-50 parts of propylene glycol water solutions. The tobacco feeding essence obviously replenishes the bean-flavor note and has comfortable and natural fragrance and good sweet feel, obviously enhances the concentration of the fragrance in tobaccos and also improves fragrance quality and smoking comfortableness when improving the concentration of the fragrance in tobaccos.

The invention relates to a method for extracting wintersweet flower essential oil and line products from fresh wintersweet flowers. The method comprises the following steps of: performing pretreatment on the fresh wintersweet flowers, placing petroleum ether with the specification of 30-60 DEG C into the fresh wintersweet flowers, performing reflux extraction, performing vacuum concentration on extract liquid to obtain a liquid extract, adding the liquid extract into ethanol for dissolution, freezing and filtering to obtain white wintersweet flower wax. The wintersweet flower essential oil can be obtained by performing vacuum concentration on ethanol leaching liquor. Wintersweet flower crude polysaccharides can be obtained by extracting wintersweet flower residues treated by the petroleum ether by adopting boiling water, performing the vacuum concentration on the extract liquid, adding a certain volume of absolute alcohol, placing at the temperature of 4 DEG C overnight, centrifugally collecting precipitates and performing vacuum drying. The essential oil extracted by the method disclosed by the invention can avoid high-temperature processes and keep the unique aroma of the wintersweet flowers, and has the advantages of natural aroma, simple process and lower cost; and simultaneously, the line products of the wintersweet flower wax and the polysaccharides can be obtained, and the overall economic value can be improved.

The invention relates to chicken meat oily essence which is prepared from the following raw materials: trans-2-trans-4-heptadienal, trans-2-trans-4-nonadienaldehyde, trans-2-trans-4-decadienal, trans-2-trans-4- undecadienal, trans-2-decenal, 2-methyl-3-thiomethylfuran, bis (2-methyl-3-furyl) disulfide, 2-methyl-3-furanethiol, 2-methyl-3-tetrahydrofuranalcohol, 4-hydroxy-2, 5-dimethyl-3(2H)-furanone, ethyl maltol, 3-hydrosulfuryl-2-butanol, 3-methylthiopropionaldehyde, 3-(methylthio)-propanol, ginger essential oil, anise ethereal oil, cassia ethereal oil, and soybean salad oil. The chicken meat oily essence has a natural roast chicken taste, the fragrance is verisimilar, natural and lasts for long, and the thermal stability is excellent.

The invention discloses yellow peach flavored yoghurt essence as well as a preparation method and application. The yellow peach flavored yoghurt essence is prepared through mixing the following raw materials according to certain mass percent, and uniformly stirring: yellow peach essence, delta-decalactone, delta-octanolactone, undecanoic deltalactone, delta-dodecalactone, decanoic acid, caprylic acid, lauric acid, vanillin, ethyl vanillin, hexanoic acid, acetaldehyde, decyl aldehyde, dodecyl aldehyde, heptanal, ethyl acetate, ethyl butyrate, gamma-dodecalactone, gamma-octanoic lactone, gamma-heptanolactone, lactic acid, 2-methylhexanoic acid, 3-hydroxyl-2-butanone and the like. According to the yellow peach flavored yoghurt essence, aromatic raw materials have a side source and the characteristic aroma is vivid, has a strong natural feeling and is lasting and stable. The yellow peach flavored yoghurt essence is used as a food additive, has a rich yellow peach flavor and also has the effect of enhancing a fermentation feeling of final products of fermented milk and fermented milk beverages and brings a natural yellow peach flavored mouthfeel.

The invention relates to a mung bean essence and a preparation method thereof. A mung bean flavor comprising the following components: 2-acetylpyrazine, melonal, Damacscone Beta, 4-Methyl-5-beta-hydroxyethyl thiazole, 2,5-dimethylpyrazine, vanillin, ethyl maltol, methyl ortho-aminobenzoate, guaiacol, 4-oxoisophorone, 2-methoxy-3-sec-butyl pyrazine, methyl heptenone and propylene glycol. The preparation method of the mung bean essence comprises the following steps of: adding 2-acetylpyrazine, melonal, Damacscone Beta, 4-Methyl-5-beta-hydroxyethyl thiazole, 2,5-dimethylpyrazine, vanillin, ethylmaltol, methyl ortho-aminobenzoate, guaiacol, 4-oxoisophorone, 2-methoxy-3-sec-butyl pyrazine and methyl heptenone into propylene glycol and stirring and uniformly mixing so as to prepare the mung bean essence. The mung bean essence has natural aroma, stable quality, high fidelity and strong characteristics; the raw materials are simple and easily available; and the preparation of the mung bean essence is convenient and low-cost, and the economic benefit is improved.

The invention provides a preparation method of Euryops pectinatus fermented essential oil having strong antioxidant activity and high aroma. The method comprises the following steps: air-drying Euryops pectinatus residues obtained after water vapor distilling extraction of volatile oil, carrying out low-temperature ultrafine crushing, adding certain amounts of an acid, an oxidant and a compound enzyme, uniformly mixing above materials in an aqueous solution, and carrying out incubating fermentation under the synergetic action of the above three substances. An ultrahigh-pressure rapid solvent extraction technology is used to improve the extraction rate and the aroma quality of the Euryops pectinatus essential oil, so the fermented essential oil has the characteristic aroma components of Euryops pectinatus, has rich and natural aroma, has the composite natural aroma of chrysanthemum aroma and sweet aroma, and has strong antioxidant activity, low irritation and improved aroma quality. Cigarette formula cut tobacco, reconstituted tobacco leaves and cut stems using the Euryops pectinatus fermented essential oil have clear incense, have the characteristic aroma of the Euryops pectinatus,have rich and pure aroma and clear and sweet aftertaste, and overcome the defects of too strong Euryops pectinatus characteristic aroma, irritation increase, mixed smell existence and slightly bitteraftertaste.

The invention relates to technologies in the field of food additives and food beverage processing, and particularly relates to a transparent oil-in-water essence dispersion system. Prepared microemulsified essence can be widely used in each food industry. An oil-soluble essence base and food-level surfactants are adopted as main raw materials. The microemulsified essence is prepared by steps of: mixing tween-80, sucrose ester-11, decaglycerol monooleate and purified water, heating in a water bath having a temperature of 80-100 DGE C under stirring for 20-30 min, cooling to room temperature, adding the oil-soluble essence base, stirring for 10 min, adding propylene glycol adopted as an assistant surfactant, and stirring for 30-40 min to obtain a finished product that is the clear, transparent and stable microemulsified essence with certain viscosity. The product is stable, and is free of layering, floating oil, and other phenomena after the product is put at room temperature for long time. The product can maintain stability and uniformity for a long time at a low temperature (-15-0 DEG C) or a high temperature (40-50 DEG C). The product is free of layering after being centrifuged for 15 min at a speed of 3000 r / min. The product is high in essence base content and high in concentration. A large amount of natural oil type essence raw materials can be added. The product is natural and true in fragrance, can be rapidly dispersed in water and is free of floating oil.

The invention relates to a natural antibacterial no-wash hand sanitizer and a preparation method thereof and belongs to the technical field of cleaning solutions. By use of sapindus mukurossi peel which is rich in saponin and has strong surface activity and dirt-removing power, the peel saponin is rich in foam, fine and smooth in hand feeling, scent in smell and no in irritation to skin, can improve the skin quality, makes the skin delicate and glossy and rich in elasticity, so that injuries of a cationic surface active agent in a traditional detergent to the skin of a human body are reduced,and the characteristic of being ecological and environmentally friendly is achieved. The moisturizing, inflammation diminishing, sterilizing and bacterial inhibiting effects of citrus volatile oil areutilized, together with the strong bacterial and fungus inhibition functions of moxa volatile oil, to replace a chmical disinfectant to reduce injuries and allergy of a common hand sanitizer to the skin. The natural antibacterial no-wash hand sanitizer is easily bio-degradable in an environment, causes no environmental pollution, can keep the hand skin moisturized for a long time, has natural fragrance, causes no injuries to hands, has a favorable washing skin-care effect and causes no discomfort to the hand skin after being used for washing.

The invention discloses a dandelion coarse grain biscuit and a preparation method thereof, and relates to the technical field of foods. According to the method, an improved semifermentation method and a zymin staged adding method are adopted, with the combination of a modern biotechnology enzymolysis technology: the surface fire baking temperature is 190 to 200 DEG C, the bottom fire baking temperature is 180 to 190 DEG C, and the baking time is 6min; the biscuit comprises the following materials: 2.0 to 3.0 parts of benefit dandelion, 20 to 40 parts of millet flour, 7 to 9 parts of vegetable oil, 16 to 20 parts of xylitol, 1.6 to 2.0 parts of yeast, 9 to 11 parts of eggs, 0.4 to 1.0 part of salt, 0.6 to 1.0 part of soybean meal, 40 to 60 parts of wheatmeal, 1.4 to 1.8 parts of sodium bicarbonate, 25 to 35 parts of water, 2.5 to 3.5 parts of dandelion extracting solution, 0.4 to 0.6 part of sesame powder, 1.0 to 2.5 parts of skim milk powder, 0.01 to 0.04 part of a zymin I, 0.02 to 0.04 part of a zymin II. The biscuit is green and natural, crispy and delicious, unique in flavor and high in nutritive value, and has health care and dietary therapy efficacies.

Disclosed is a tobacco perfuming method. The tobacco perfuming method comprises the following steps: spraying feltwort perfume extracts with the mass concentration of 0.5%-2% or vanilla perfume extracts with the mass concentration of 0.5%-2% on tobacco shreds, then, placing the obtained tobacco shreds in a sealed device for 0.5h-2h, then, adjusting the temperature inside the sealed device to be 25 DEG C-70 DEG C, the pressure to be 0.1-1MPa and the relative humidity to be 50%-70%, and taking out the tobacco shreds after holding for 1h-6h. According to the tobacco perfuming method, the role, in improving the quality of tobacco products, played by the added flavor and perfumes for tobacco can be brought into full play, the perfume ingredients of the tobacco is coordinated, the perfume of the tobacco is more natural, fine, smooth, heavy in flavor, rich in level and pure and mild in smoke, meanwhile, the tobacco perfuming method further has the advantages of being easy and convenient to operate, low in cost and strong in controllability, and large-scale industrial production is conveniently achieved.

The invention relates to the technical field of tobacco sheets and provides a protection and moist tobacco sheet and a manufacture method of the protection and moist tobacco sheet. A paper base of the tobacco sheet is mainly made of oroxylum indicum, giant knot weed, Chinese actinidia root, purple perilla, cabo and tobacco powder. The oroxylum indicum, the giant knot weed, the Chinese actinidia root, the purple perilla, the cabo and the tobacco powder size and extractives are manufactured in a specific method and all sorts of size is mixed in a ratio and papermaking is performed. A protection and moist tobacco sheet is obtained after coaling and drying. Compared with a normal sheet, the protection and moist tobacco sheet is stronger in sweetness, little in irritation, little in mixed gas, smooth in swallowing and capable of being used massively in cigarette production.