68results about How to "No burnt smell" patented technology

Belonging to the malt manufacturing field, the invention provides a preparation method of burnt malt with high caramel aroma and beer. The malt preparation method includes the steps of: barley selection, raw material pretreatment, wheat dipping, germination, green malt saccharification, baking and root removal. Specifically, during barley selection, barley with moderate protein content is adoptedas the raw material; the wheat dipping process provides barley grains sufficient internal moisture content to fully stimulate the vitality of the endogenous enzyme system of malt, thus providing sufficient conditions for subsequent acquisition of a Maillard reaction substrate; the saccharification process is carried out in four stages, so that green malt can effectively degrade cellulose, proteinand starch under an appropriate water condition, and the concentration of the Maillard reaction substrate is increased; and then baking is carried out at an appropriate generation temperature of DMHFso as to enrich DMHF product substantially. The obtained malt has significant caramel aroma, the aroma is pure and strong, sensory evaluation indicates that the malt is free of scorched flavor, burntflavor and other foreign and miscellaneous smell, and can be used for production of beer with high caramel aroma.

The invention relates to yogurt with low glycemic index, prepared by coupling a dairy product with stabilizer, sugar substitute, and inulin and carrying out strain fermentation, wherein the sugar substitute is selected from one or more of neotame, acesulfame, crystalline fructose, erythritol, xylitol, sucralose, and L-arabinose. The yogurt of the present invention is a dairy product with low glycemic index and high nutritional value, the glycemic index of the product is lower than 30, and the product is especially suitable for diabetic patients.

The invention discloses tobacco extract and electronic cigarette liquid. A preparation method of the tobacco extract comprises the following steps that (1), tobacco powder or/and tobacco shreds serve as raw materials, the raw materials are extracted with ethanol water with the volume fraction more than 75%, an extracting solution is concentrated to obtain ethanol extract, ethanol is used for dissolving the ethanol extract, then the ethanol extract is frozen, dissolved out, precipitated and filtered, and filter liquor is concentrated to obtain extract I; (2), the raw materials extracted with the ethanol are extracted with water, water extract is obtained, the water extract is leached with a solvent A, water phases are collected and then are used for leaching a solvent B, and organic phases are collected and concentrated to obtain extract II, wherein the solvent A is one or more of petroleum ether, normal hexane and cyclohexane, and the solvent B is ethyl acetate or dichloromethane; (3), the extract I and the extract II are mixed to obtain the tobacco extract. The tobacco extract keeps the tobacco aroma, the amount of aroma is full, no black residue exists after atomization, and no scorched flavor exists.

The present invention discloses Hakka green tea processing technology. The processing technology includes a picking process, a withering process, a de-enzyming process, a rolling process, a drying process and a finished tea product making process. In the processing technology, the finished tea product making process is mainly machinery production based and supplemented by artificial production, and greatly reduces labor force demands with a labor intensity reduced by 70% compared with the traditional manual production. The production efficiency per unit time is significantly increased, and the efficiency of tea leaf production and processing is improved. In particular, the machinery used in each process is essentially not overlapped and duplicated, does not produce burned taste or raw smell, and is stable in processing performance.

The invention discloses a preparation method of pucker-free non-cleaning dried jujubes, belongs to the technical field of food drying processing, and relates to a method of carrying out microwave vacuum puffing drying on red dates, aiming at solving the technical problems that jujube skin pucker, surface color darkening, nutritional ingredient loss, and the like appearing in a drying process of the red dates. According to the adopted technical scheme, the preparation method of the pucker-free non-cleaning dried jujubes comprises the following steps: pickling jujubes, grading the jujubes, rejecting defective fruits and impurities in materials; cleaning jujubes; drying water on the surfaces of the red dates by an air knife after cleaning the red dates; pre-drying for 3 hours-6 hours by cold air, regulating moisture of the red dates, and keeping the moisture of the red dates uniform, so that moisture content of the red dates reaches 35%-38%; carrying out microwave vacuum puffing drying on the red dates; spreading materials which are pre-dried by the cold air in a tray of a microwave vacuum unit, exhausting and then reducing pressure, wherein the conditions for carrying out the microwave vacuum puffing drying are as follows: vacuum degree is 65kPa-75kPa, microwave power is 6W/g-10W/g, drying time is 5 minutes-10 minutes, and final moisture content is controlled at 20%-25%.

The invention discloses a press prepared peanut oil pretreatment method, belonging to the technical field of food processing. The invention adopts the pretreatment method of short and middle infrared heating, overcomes the adverse effects of high temperature stir-frying seeds in pretreatment, the obtained peanut oil, has the unique rich aroma and taste of smooth aromatic peanut oil, is light in color, has no burnt smell, the obtained peanut meal has less denaturalization after the peanuts are pressed into oil, can be recycled, is simple in preparation process, the cost of investment and operation at an early stage is relatively low.

The invention discloses a novel heat-not-burn cigarette and a preparation method thereof. The cigarette comprises a filter tip section and a smoke generation section, the filter tip section comprisesa part A, a part B and a part C; wherein the part A is an acetate fiber or polylactic acid filter tip with the length of 7-10mm; the part B is a section of cavity with the length of 10-15 mm, and thecigarette is characterized in that the part C is a functional material body with a hollow structure, the length of the part C is 5-10 mm, the length of the smoke generation section is 15-20 mm, a tobacco aroma carrier substance is arranged in the fuming section, and the exterior of the fuming section is sealed by a layer of breathable paper. The material has the advantage of remarkably reducing the smoke temperature, is environmentally friendly, and is non-toxic and harmless; the product is sufficient in sensory smoking fog amount, high in tobacco aroma quality, fine and soft in sense and freeof scorch flavor.

The invention relates to a preparation method of egg rice crackers. The preparation method is characterized in that a popcorn machine is used for puffing glutinous rice to the bulk density of 75-80 g/L, the moisture content of puffed glutinous rice grains is less than or equal to 5%, and the puffed glutinous rice is maintained at a certain degree of crispness; whole egg liquid and glucose powder are compounded into slurry to be mixed with the puffed glutinous rice to be formed, the mixture is baked in a baking oven, and the puffed glutinous rice grains can be colored on the basis of effectivebonding of the puffed glutinous rice grains; and finally, moisture is further removed from the rice crackers by secondary oil spray coating and low-temperature hot air drying. The preparation method of the egg rice crackers has a simple process and low cost, and is suitable for large-scale industrial production. The prepared egg rice crackers are the same in color from top to bottom of cake bodies, are light yellow and have a uniform color and no mottle, a bright surface and a full appearance, the texture is crispy, no burnt flavor is generated, and the cake bodies are firm and not brittle.

The invention provides a nut paste processing method of a food processer. The method includes the following steps of braking and crushing, wherein in the braking step, a heating plate is used for heating nuts in a cup body until the nuts are cooked, and in the crushing step, a motor drives a crushing blade to rotate so as to crush the nuts in the cup body. The food processor is used for preparingnut paste, compared with a traditional household making method, the method is more convenient and faster, preparation steps are few, required utensils are few, the preparation process is pleasant, pleasure obtained by users in the preparation process is greatly increased, and the DIY fun of the users is increased. Meanwhile the heating plate is arranged at the lower end of the cup body, the heating plate includes a heating plate body and a heating pipe arranged on the side wall of the heating plate body, in this way, the nuts on the bottom are not burnt, the nuts are heated from the side face,the nuts can thus be heated more uniformly, it is ensured that the nuts are cooked, have no scorched flavor and also can produce strong nut fragrance, and therefore the made nut paste is more delicious and mellow.

The invention belongs to the field of traditional Chinese medicine compositions or traditional Chinese medicine health care products, and relates to a paste composition and a preparation method and application thereof. Specifically, the preparation method of the paste composition comprises the steps of preparation of a pure paste, sugar refining, paste decocting and reduced-pressure concentrationfor paste collection. According to the preparation method of the paste composition, reduced-pressure concentration is conducted in the paste collection process, and the preparation time for the pastecomposition is greatly shortened; meanwhile, the quality of the paste composition is excellent, the drawing and flagging effect is better, the paste body is smooth and delicate, no burnt smell is caused, and the sand returning phenomenon does not occur after placement. The invention further relates to the paste composition prepared by means of the paste composition preparation method and the application of the paste composition in preparing sleep aiding or digestion aiding foods or medicines.

The invention discloses a green prickleyash microwave water removing method. The method includes the steps that after being cleaned and drained, green prickleyash is quantitatively bagged through plastic bags and enters a microwave water removing line, microwave heating water removing is conducted, the plastic bags are sealed while the green prickleyash is hot after water removing is completed, microwave sterilization is conducted again, and vacuum-packaged preservative green prickleyash is obtained after cooling is completed. In the microwave water removing process, a large amount of essence-contained steam is generated at high temperature, the steam is led out through an induced draft fan and enters a low-temperature condenser through a pipeline, and condensed and liquefied essence-water mixed liquid is separated through an essence-water separator to obtain green prickleyash essence. Microwave water removing is used, time is short, the effect is good, sterilization can be conducted while water removing is conducted, the green prickleyash variety subjected to water removing through steam originally can be obviously improved, and the fragrance of the obtained green prickleyash essence obtained while microwave water removing is conducted is more similar to the natural fragrance of green prickleyash due to short heating time. The quality of the preservative green prickleyash is improved through the microwave water removing method, the quality of the green prickleyash essence obtained synchronously is more similar to the natural fragrance of the green prickleyash, and the green prickleyash microwave water-removing method has the advantages of being good in water removing effect, low in energy consumption, moderate in operating condition, free of additives and the like.

The invention discloses fried walnut with a long shelf life. The fried walnut with the long shelf life is prepared through the following steps: S1, an antioxidant is added to oil, walnut kernels are fried, and fried walnut kernels are obtained; S2, the fried walnut kernels are cooled and packaged in deoxidizer-containing aluminum foil bags. Nutrients of the walnut can be guaranteed effectively, and the shelf life of the fried walnut kernels can be prolonged.

The invention relates to a method. The method comprises the following steps: step A, using tartary buckwheat powder, tartary buckwheat peel powder or a combination of the tartary buckwheat powder andthe tartary buckwheat peel powder as a carbon source design culture medium, and performing liquid submerged fermentation in a 1500-L fermentation tank in combination with monascus purpureus to preparefunctional monascus fermentation liquor taking Monacolin K (hereinafter referred to as MK) as a main target product; step B, performing solid-liquid separation on the fermentation liquor obtained inthe step A by using a pressurized plate-and-frame filter press, and performing falling film evaporation and vacuum concentration on the obtained filtrate; step C, fully stirring and mixing the concentrated solution obtained in the step B with 6-15% by mass of auxiliary materials to prepare homogeneous spray liquid, and performing filtering for later use; and step D, preparing the spray liquid obtained in the step C into a powder product by using centrifugal spray drying equipment. According to the invention, the total content of MK and the stability of acid MK can be effectively maintained under the conditions of high temperature and short time; and a problem of hot melting wall adhesion is avoided. Moreover, the drying time of the monascus product is greatly shortened, and the produced functional monascus powder is free of scorch aroma and bitterness and good in water solubility.

The invention discloses a method for preparing methyl cedryl ether from Chinese fir oil. The method comprises the following steps: by taking Chinese fir oil as a raw material, reacting the separated Chinese fir alcohol with benzyl sodium to obtain Chinese fir alcohol sodium, and reacting for 1-1.5h, wherein the molar ratio of the benzyl sodium to the Chinese fir alcohol is (1.0-1.6):1, the volume ratio of a solvent methylbenzene to the Chinese fir alcohol material in the reaction product is (2-3):1; carrying out methylation on the Chinese fir alcohol sodium and dimethyl sulfate, wherein the molar ratio of the dimethyl sulfate to the dimethyl sulfate is (1-1.2):1; reacting at 60-80 DEG C for 2.4-2.6h, and washing the reaction product by using 10% sodium bicarbonate solution, standing and layering, washing an oil layer to neutral by using 10% sodium chloride solution, and then distilling to obtain the methyl cedryl ether. Compared with a sodium hydride method and a sodium amide method, the method is mild in reaction condition, high in product yield, and pure in fragrance, the methyl cedryl ether prepared from cedar wood oil as a raw material can be replaced with the prepared methyl cedryl ether, and the situation of shortage of cedar wood oil resources can be relieved.

The invention discloses a preparation method of lithocarpus litseifolius sweet tea. The preparation method comprises the following steps: S1, harvesting lithocarpus litseifolius tender leaves as a rawmaterial of tea and performing spreading and airing treatment; S2: performing primary fixation treatment on the spread and aired tea leaves, and performing spreading and airing for cooling; S3: performing primary deblocking and dispersing on the thoroughly cooled tea leaves and performing primary rolling treatment; S4: performing secondary fixation, secondary deblocking and secondary rolling treatment on the tea leaves subjected to the primary rolling; and S5: sequentially performing drying, forming, final-panning, fragrance increasing by drying, screening and box packing treatment on the tealeaves subjected to secondary rolling. The preparation method disclosed by the invention realizes the purposes that the lithocarpus litseifolius sweet tea is round, tight, green and smooth in appearance, sweet and lasting in fragrance, yellow green and bright in liquor color, sweet, mellow and refreshing in taste, and yellow green and soft in tea dregs.

The invention discloses a preparation method of Kunlun musk, which includes steps of with alpha,omega-tridecanedioic acid and ethylene glycol as raw materials, preparing the Kunlun musk through low-temperature polycondensation reaction and low-temperature depolymerization reaction. The condensation polymerization reaction only needs 170 DEG C, wherein titanium isopropoxide is used as a depolymerization catalyst with cooperation of an entrainer ethylene glycol, so that the depolymerization reaction temperature only needs 220-240 DEG C, which is greatly reduced than that inthe prior art. Compared with a traditional Kunlun musk preparation method, the method has the advantages that the yield is high, conditions are mild, the purity of the obtained Kunlun musk product is larger than or equal to 99%, the fragrance is purer, bad offensive odor such as burnt smell is avoided, and the quality is better.