178results about How to "Outstanding aroma" patented technology

A technology for pre-processing the stems of tobacco leaves includes heating the low-loss granular solid microwave medium as thermal medium to 100-200 deg.c, mixing said stems with said thermal medium, heating in microwaven over for puffing the stems, and separating the tobacco stems from thermal medium. The pre-processed stems feature high loseness and elasticity, and good smell.

The invention discloses a method for processing green tea. The method comprises the following steps of: fixing, namely, selecting 2 to 3 leaves from each bud of a medium and small-leaf variety; spreading, namely, spreading tea leaves until the water content of the spread tea leaves is lowered to be between 70 and 75 percent; dampening and fixing; slowly twisting, namely, filling dampened tea leaves into a twisting bucket of a twisting machine, wherein the rotating speed of the twisting machine is between 30 and 40 r/min, total twisting time is between 22 and 28 minutes and the tea leaves are pressed lightly for 1 to 5 minutes in the midway; dewatering until water content is between 38 and 46 percent; shaping for three times; drying; spreading dried tea leaves with the thickness of between3 and 5 centimeters for 24 to 32 hours; and performing aroma extracting on the spread tea leaves at the high temperature of between 120 and 140 DEG C for 6 to 8 minutes. A product obtained by the method has attractive appearance and is soaking resistant and the quality of the green tea can be improved greatly.

The invention relates to the field of tea, in particular to a production process of angelica keiskei koidzumi tea, mainly comprising the steps of picking and washing fresh leaves of angelica keiskei koidzumi, and then spreading, fixing, rolling, drying, fried rolling, screening, drying, and finally obtaining the finished angelica keiskei koidzumi tea. The angelica keiskei koidzumi tea which is prepared by adopting the production process has the advantages of black and lubricant appearance, tightly knotted rope shape, prominent angelica keiskei koidzumi aroma, rich inclusion, darkbrown liquor color, dark green bottom of leaves, mellow taste and sweet aftertaste, retains a large number of beneficial health ingredients, and can resist brewing.

The invention discloses a method for refining and concentrating citrus essential oil, which belongs to the technical field of natural plant essential oil refining and includes 1 preparation of crude essential oil; 2 degassification of the crude essential oil; 3 molecular distillation of the crude essential oil; 4 quality inspection of concentrated essential oil and other steps. The molecular distillation technology is used for refining and concentrating the citrus essential oil, heat-sensitive components in the essential oil can be protected effectively, no additive is added, and solvent is free of residue. The method achieves efficient separation of terpene compounds and terpene oxides in the citrus essential oil, enables relative content of residual oxides after distillation to be increased to 5-20 times of that of original oxides, and remarkably improves aroma value of the essential oil. Product aroma is strong and fresh, and characteristic aroma is remarkable. The method can be popularized and applied in citrus production places and related enterprises.

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 discloses stirring-type flavored fermented milk, which is prepared from the following raw materials in parts by weight: 60-90 parts of white granulated sugar, 1-8 parts of whey protein powder, 2-5 parts of milk protein concentrate powder, 20-80 parts of single cream, 30-70 parts of sweetened condensed milk, 4-10 parts of inulin, 0.5-2 parts of egg yolk powder, 0.05-0.15 part of leavening agent and the balance of raw milk ( 1,000 parts in total). The invention further discloses a preparation method of the stirring-type flavored fermented milk. The stirring-type flavored fermented milk is delicate in taste, good in flavor, stable in quality in shelf life; the raw materials also contain the inulin and the egg yolk powder with nutrient health effects; and the prepared product is abundant in nutrient and suitable for people of all ages to eat.

The invention belongs to the technical field of cigarette production, and particularly relates to a method for producing novel blended type cigarettes with flue-cured tobacco styles. The method comprises extracting Hubei Enshi burley tobacco and American burley tobacco with ethyl alcohol in a concentration of 30%; subjecting the extracted tobacco to high-temperature processing in a baking oven, and performing charging for spare; meanwhile, performing charging and perfuming on functional module cut tobaccos according to requirements of blended type cigarette styles; adding an appropriate number of the functional module cut tobaccos, tobacco flake cut tobaccos expanded cut stems and expanded cut tobaccos with cut flue-cured tobaccos serving as basic cut tobaccos, performing evaluation, analysis and screening repeatedly and determining a cigarette blending formula finally. The novel blended type cigarettes produced by the method have the advantages of being delicate in fume, rich and harmonious in fragrance, heavy and soft in fume, comfortable in flavor, and clear and sweet in aftertaste; the style of the novel blended type cigarettes is similar to the style of Chinese flue-cured tobacco type cigarettes, besides, the cigarettes have characteristics of international blended type cigarettes, and requirements of different consumers can be met.

The invention discloses a Chinese wolfberry clear-soup hotpot seasoning and a preparation method thereof, and belongs to the technical field of seasoning. The Chinese wolfberry plain hotpot seasoning comprises an oil packet, a seasoning packet, a spice packet, a vigour nourishing delicacy packet and a Chinese wolfberry packet according to the mass ratio of (5-20):(1-50):(0.5-3):(1-5):(0.5-10), wherein the oil packet mainly comprises raw materials as follows: 50-200 parts of edible vegetable oil, 3-8 parts of onions, 3-10 parts of zanthoxylum oil, 5-20 parts of Chinese wolfberry concentrated juice, 1-10 parts of red date concentrated juice, 1-10 parts of edible mushroom enzymatic hydrolysate, 5-10 parts of tomato onion sauce and 1-20 parts of concentrated soup stock. The raw materials are subjected to different pretreatment of microbial fermentation, enzymolysis, superfine grinding, boiling for concentration and the like and then subjected to stir-frying, heat preservation and soaking, so that the content of nutrient substances in the hotpot seasoning is guaranteed, various aromatic substances and flavor substances can be produced, and the hotpot seasoning is fresh, savoury and delicious, tastes mellow, is not dry and peppery and has rich nutrition.

The invention discloses a processing method of golden peony Congou black tea, belonging to the technical field of tea processing. The processing method comprises the following steps: sunning picked tea green leaves; then rocking green leaves for two times, and airing fresh leaves between the two times of rocking procedures; firstly, withering by adopting hot air with the temperature of 30 to 32DEG C in a withering trough, reducing the temperature of hot air to be 26 to 28DEG C and then withering; after the withering is finished, stopping heating before withering leaves are taken out of the withering trough, and reducing the temperature of the withering leaves to room temperature; rolling; fermenting at three stages, wherein at the first stage, the fermentation temperature is 34 to 35DEG C, and the time is 4 to 5 minutes; at the second stage, the fermentation temperature is 25 to 28DEG C, and the time is 3 to 4 hours; at the third stage, the temperature is 20 to 25DEG C, and the time is 1 to 2 hours; finally, drying, and baking to increase aroma. The golden peony Congou black tea prepared by the processing method disclosed by the invention is excellent in quality; the tea has the advantages of strong, tight and uniform appearance, black color, lubrication, fineness, strong aroma, significant fragrance, fresh, mellow and smooth taste, and red and bright color; a bowl edge is provided with a gold ring; infused leaf is fat, tender, red and bright.

The invention relates to a freeze grape wine and the method to manufacture that belongs to wine producing field. The process includes the following steps: selecting grape and taking fast freezing to keep fresh in low temperature, warming in natural temperature, reducing peduncle, compressing, separating the flesh and the juice, purifying, fermenting at a certain temperature, separating to kettle and storage, mixing, taking second freezing process, filtering and bottling. The invention has taken strict test from the four aspects of color aroma, taste and alimentation. And it has all the features of the existing freeze wine.

The invention discloses a bean dreg peach slice cake, which is prepared from the following raw materials in parts by weight: 3-7 parts of glutinous rice, 1.8-4.2 parts of white granulated sugar, 0.09-0.21 part of maltose syrup, 0.18-0.42 part of sesame oil, 0.6-1.4 part of walnut kernel and 0.7-1.5 parts of bean dreg ultrafine powder. A preparation method of the bean dreg ultrafine powder comprises the following steps of: washing bean dregs with water and dehydrating to obtain dehydrated bean dregs; baking the dehydrated bean dregs at the baking temperature 170-190 DEG C for 10-20 minutes; and performing ultrafine smashing to obtain bean dreg ultrafine powder. Due to the adoption of the peach slice cake prepared with the method, the nutrition of peach slices is enhanced, the dietary structure of people is improved, a new way for reasonably utilizing the bean dreg resource is provided, and good social and economic benefits are achieved.

The invention relates to a preparation method for a health drink containing grosvener siraitia extract and active bifidobacterium longum, and relates to a drink prepared by the preparation method, belonging to the technical field of food drink. The preparation comprises the following steps: sterilizing a fermentation culture solution which takes grosvener siraitia extract, xylooligosaccharide, soybean polysaccharide, soy peptone, skim milk, calcium lactate 3, composite barbary wolfberry fruit concentrated juice, and the like as the main raw materials according to a special condition; inoculating a plant lactobacillus plantarum bacterium solution and a bifidobacterium longum bacterium solution in sequence, keeping a certain tank pressure in an anaerobic fermentation tank to obtain fermentation milk base stock, filling or mixing and filling, thereby obtaining the health drink containing grosvener siraitia extract and active bifidobacterium longum. The health drink containing grosvener siraitia extract and active bifidobacterium longum has high viable organism content, short fermentation time and a high viable organism survival rate, and has a remarkable prebiotics effect, wherein the fermentation, the acid resistance and the gastric acid resistance of the bifidobacterium longum are good.

The invention discloses a sticky-rice-flavor-type liqueur brewing method, and aims to provide a brewing method for a sticky-rice-flavor-type liqueur mainly prepared from ethyl lactate, ethyl acetate and ethyl hexanoate. The sticky-rice-flavor-type liqueur brewing method technically comprises the following steps in sequence: 1) weighing raw materials and auxiliary materials; 2) steaming sticky rice; 3) scattering yeast; 4) saccharifying the raw and auxiliary materials; 5) ageing and fermenting the saccharified raw and auxiliary materials; 6) distilling the resultant; and blending and preparingthe sticky-rice-flavor-type liqueur, wherein in the step one, raw and auxiliary materials are weighed, and the sticky rice, the bran yeast and the high temperature yeast are weighed in a weight ratioof 95:(1.8-2.2):(2.8-3.2). The sticky-rice-flavor-type liqueur brewing method disclosed by the invention belongs to the technical field of liqueur brewing.

The invention discloses a method for preparing rose-flavored leather. The leather after retanning, dyeing and fatliquoring is subjected to rehumidification treatment at a mass ratio of m leather:m water of 1:7.5-10, and the rotating speed is 600-800 r/min. , when the temperature is 30-40°C, rehumidify for 6-8 hours; use sodium bicarbonate solution to adjust the pH of the system to 5-7, then add rose essence capsules, and the mass ratio is m essence: m leather is 3-8:1, Finally, the temperature of the system is raised to 40-60°C. When the rotation speed is 600-1200r/min, after perfuming for 6-9 hours, the perfumed leather is taken out and dried in a naturally ventilated place to obtain a rose-scented leather. The fragrance utilization rate of the rose-flavored leather prepared by the invention is 34.92%. The rose-flavored leather has a pleasant fragrance and a remarkable rose fragrance. After being placed for 40 days, it still has an obvious rose fragrance and has good fragrance slow-release properties.

The invention discloses a high-purity piperonal production process. Crude piperonal is formed after steps of isomerism, oxidation, washing and reduction and is refined and purified sequentially through steps of fractionation, crystallization, centrifugal separation and drying, wherein the step of crystallization adopts stage cooling temperature reduction crystallization process. The piperonal product of the invention improves obviously in quality and has the purity up to 99.9 percent, stronger and more lasting sweet smell, mellow odor type and sweeter and crisper aftertaste. By adopting kettle type segmentation temperature reduction crystallization process, the process of temperature reduction is relatively moderate, thus avoiding the simultaneous crystallization of impurities and piperonal to the maximum degree, reducing the content of impurities in the piperonal to the minimum degree and further abating the influence of impurities on the sweet smell of piperonal to the minimum degree. Therefore, the sweet smell of the high-purity piperonal is superior to that of common granular piperonal. The product is in the form of powder, has excellent mobility after being mixed with alcohol and is beneficial to the automation control transformation of the process.

The invention discloses a processing method of granular flower-fragrance Huang Dan black tea. The method includes the steps of fresh tea leaf picking, sunning, light rocking, withering, rolling, fermentation, fixation, piling, shaping, unpiling, secondary piling, secondary shaping, secondary unpiling, drying, fragrance increasing and the like .The fresh leaves of the Huang Dan tea plants are taken as the raw materials, the sunning, rocking and shaping processes of oolong and the fixation process of green tea are combined with the traditional black tea processes, and accordingly the degree of bitterness is reduced; a shaping machine is utilized to tightly roll the big leaves into strips which are then made into granules, and accordingly the Huang Dan black tea is tighter, finer and more attractive in appearance, easy to pack, mellow in taste and strong in flower fragrance.

The invention relates to solidification-type red yeast rice yoghourt and a preparation process thereof. The yoghourt is prepared by carrying out ricing, hydrating, ultrasound and suction filtration treatment on commercially available edible red yeast rice, adding whole milk powder with the concentration of 10-12%, saccharose with the concentration of 6-8% and compound stabilizer with the concentration of 0.1-0.3% into filter liquor, inoculating directed vat set yogurt starter according to the inoculum size of 1.0*107-9.9*107CFU/mL (colony-forming unit/mL), and fermenting for 4-6h at the temperature of 40-43 DEG C. The solidification-type red yeast rice yoghourt is uniform in color and luster, unique in taste, cheap in raw material, simple in formula and preparation process and suitable for market promotion.

The invention discloses a method for producing orange sparkling wine. The method comprises the following steps: controlling the orange fruit maturity; performing scald peeling, peeling, pulping and juicing; clarifying; and performing first fermentation and secondary fermentation. The processing shortcoming of high acid content of the orange fruit can be avoided, the special fragrance and the mouth feel of the orange fruit can be kept, the nutrient value can be stored, and simultaneously the problems of the bitter feeling of the orange wine and the poor stability of the orange sweet fruit wine can be well solved, and the harmful flavor substances can be reduced. No chemical substance such as artificial color, spice or preservative is added in the production process and the wine is completely fermented by pure juice. The orange sparkling wine produced by the method provided by the invention is in orange yellow color, thoroughly clear, tiny and lasting in bubbles, intense in fruit flavor, fresh and cool in mouth feel and prominent in orange characteristic feature.

The invention belongs to the field of malt manufacturing, and particularly relates to a preparation method of malt with a biscuit aroma. The method comprises the following steps: barley selection, barley raw material pretreatment, barley steeping, sprouting, green malt moisture removal, green malt kilning, root removal, malting baking and unloading. The biscuit malt obtained by the method is strong in biscuit flavor, rich in whole-grain biscuit taste, pure and strong in aroma, sweet in mouth feel and free from scorching smell and burning smell in sensory evaluation. Wort saccharified by the biscuit malt with high a biscuit aroma and beer brewed by the biscuit malt also have a significant biscuit aroma, and the typical flavor characteristics of a beer biscuit aroma are highlighted. The beerwith a biscuit aroma provided by the invention is only added with 5-10% of biscuit malt with a high biscuit aroma, so that the biscuit aroma of the beer can be significantly improved, and the plumpness and foam performance of the beer taste are improved. The beer is cool and transparent in appearance and free from significant change in chroma. All indicators of the beer reach the national standard of GB4927-2008 quality wine.

The invention discloses a method for promoting aroma and coloring of strawberry fruits. With a method combining an LED blue light source and low-temperature treatment, picked non-completely ripe strawberry fruits are irradiated by utilizing blue light with the wavelength of 460nm and the illumination intensity of 5,200lux under the condition that the temperature is 4 DEG C and the relative humidity is 80%, and the irradiated strawberry fruits are red in color and obvious in aroma, so that the refreshing time of the strawberry fruits is prolonged, the flavor quality, comprising coloring and aroma, of the strawberry fruits is improved, and the quality of the picked strawberry fruits within the refreshing time is totally improved. An integrated technology adopted by the method comprises illumination treatment and temperature treatment which are both pollution-free green physical technologies; and the method has the advantages of low cost, high uniformity, simplicity for operation and the like.

The invention belongs to the technical field of yellow wine brewing and particularly relates to a preparation process for a wine yeast special for a large jar of fermented yellow wine. The preparation process comprises the following steps of: (1) soaking rice; (2) steaming the rice; (3) filling materials into a jar, i.e. preparing a formula, i.e. 100kg of glutinous rice, and adding 140 to 150kg of clean water, 12 to 14kg of raw wheat yeast, 2 to 3kg of cooked wheat yeast and 3,000 to 4,000ml of triangular flask yeast liquid, wherein the triangular flask yeast liquid is prepared from XZ-10 yeast liquid and XZ-11 yeast liquid in the weight ratio of (0.5-2):1; (4) culturing, i.e. 8 to 12 hours after filling the materials into the jar, the temperature of the product is up to 28 to 31 DEG C, raking for the first time, and raking every 3 to 5 hours, and in the cultivation process, controlling the temperature of the product to be less than 31 DEG C; and (5) maturating for later use, i.e. from the time of filling the materials into the jar, cultivating the materials for 48 hours, and then the product can serve as the wine yeast. The wine yeast keeps the excellent fermentation performance of a pure wine yeast and also play a role of increasing a metabolic product and improving the fragrance and the mouthfeel of the yellow wine.

The invention discloses a method for processing Sichuan congou black tea by utilizing a Chuanmu No.28 tea tree variety. The method comprises the following steps: raw material harvesting; withering: carrying out withering in such a manner that sunshine withering and indoor withering are combined till the water content of withered tea leaves reaches 65%; oscillation; rolling; fermentation: carrying out fermentation at a room temperature of 24-26 DEG C for 2.5 hours, wherein the temperature of fermented tea leaves is 28-30 DEG C and the relative humidity is 95%; primary drying with gross fire: drying the fermented tea leaves with a drying machine at a gross fire temperature of 110-120 DEG C for 10-15 minutes till 70-80% of the fermented tea leaves are dried; tea tipping: taking out the primarily dried tea leaves for spreading and cooling for 40 minutes, and then put the cooled tea leaves into a double-caldron tea tipping and roasting machine for 30 minutes' tea tipping till tea tips appear, wherein the input amount of the cooled tea leaves is about 1/2 to 2/3 of the capacities of the two caldrons, the temperature is controlled to be 70 DEG C, and the water content of the tea tips is 10-15%; drying with complete fire: carrying out drying with a tea leaf drier at a set temperature of 85-95 DEG C till a finished product of which the water content is lower than 5% is obtained. According to the method, fresh tea leaves of the Chuanmu No.28 tea tree variety have the characteristics that buds are fat and strong, the quantity of tips is large, and included substances are rich; through the utilization of such characteristics, the quality characteristics of black tea, namely concentrated, strong and fresh, can be retained, so that special taste and aroma of the Sichuan congou black tea are formed, and the tea leaf appearance of the Sichuan congou black tea is improved.