43results about How to "Outstanding characteristic aroma" patented technology

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 tobacco product, in particular to a functional hard candy and a preparation method thereof. The functional hard candy adds tobacco materials and maca combinations into hard candy substrates, can slowly dissolve in oral cavities to steadily release nicotine and maca combination components, is low in content of the nicotine and irritation, supplies appropriate physical satisfaction and comfort feeling for consumers, has the effects of resisting fatigue and improving mental states, reduces dependency to nicotine, and can play the effect of improving smoking habits for long-term use. The functional hard candy is a novel no-smoke tobacco product which can be used in public places.

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 a reed leaf essence and a preparation method thereof. The reed leaf essence is prepared by mixing and then uniformly stirring the following components by mass percent: isophorone, 1% cis-4-hepen-1-al, vanillin, 10% ethyl myristate, 1% ethyl laurate, 2,4-dimethyl-5-acetyl thiazole, 1% 2,5-dimethyl pyrazine, 1% methyl cyclopentenolone, 1% 2-acetyl pyridine, mercaptan, leaf alcohol, sulfurol acetate, nonanal, 1% oxoisophorone, 20% furanone, ethyl maltol, maltol, vanilla bean tincture and a solvent. The raw materials used by the reed leaf essence are readily available, and the obtained reed leaf essence has a fresh, harmonious and soft fragrance, and a typical aroma of natural reed leaves, and is rich, lasting and stable in fragrance. The reed leaf essence can be used for flavoring rice dumplings, ice cream, cake and other foods.

The invention relates to purple sweet potato steeping wine and a production method thereof; the production method includes the steps of pretreatment of purple sweet potato, alcohol content dropping of base wine, pre-steeping, low temperature ultrasonic extraction, centrifugal separation and the like. The purple sweet potato steeping wine is purple red, the brightness L* reaches 26.91, the reddishness a* reaches 0.97, and the anthocyanin content reaches more than or equal to 600.0 mg/L and is higher than the anthocyanin content (546.20 mg/L) of purple sweet potato fermented wine; the superoxide anion free radical scavenging rate of the product is more than or equal to 83.0%, and the DPPH free radical scavenging rate is more than or equal to 90.0%. The DPPH free radical scavenging capacity is higher than that of commercially available dried red wine (89.30%), waxberry wine (67.91%) and Baijiu (10.11%); the reducing power is 1.26 times that of the red wine and 9.47 times that of the Baijiu. The purple sweet potato steeping wine has unique flavor, has special aroma components, and has considerable industrialized application prospects.

The invention discloses an efficient preparation method of Jinhua ham bone flavour components. The efficient preparation method comprises the following steps of firstly, pretreating samples through high-pressure cooking, then performing treatment with a flash high-speed extractor, and performing enzymolysis to obtain the Jinhua ham bone flavour components. Research finds that the flavour components prepared by the technique can well express flavor characteristics, and have notable difference in organoleptic evaluation, organic acid analysis, soluble sugar analysis, free amino acid analysis andpeptide molecular weight distribution. According to the preparation method, rich Jinhua ham flavor can be generated, micro-molecule polypeptide generated by hydrolysis can improve the nutrient valueand the mouth feel of products, and nutrition and health of consumers are facilitated.

Palmleaf raspberry fruit essence is disclosed. The essence includes, by mass, 8-10 parts of raspberry ketone, 0.1-0.5 part of vanillin, 1-2 parts of ethyl maltol, 2-3 parts of beta-ionone, 0.5-1 part of ethylionone, 4-5 parts of cinnamyl cinnamate, 8-10 parts of ethyl butyrate, 8-10 parts of piperonyl acetate, 0.1-0.5 part of butanedione, 0.1-0.5 part of ethyl acetoacetate, 0.1-0.5 part of ethyl acetate, 5-8 parts of ethyl laurate, 1-3 parts of ethyl isovalerate, 1-3 parts of ethyl methyl-3-pentenoate, 25-30 parts of strawberry aldehyde, 1-3 parts of isoamyl acetate, 5-10 parts of butyl acetate, 5-8 parts of amyl butyrate and 8-10 parts of amyl valerate. The essence has distinct palmleaf raspberry fruit fragrance, full fragrance, long duration time, obvious characteristic fragrance and good dissolvability, and can be widely applied in various products.

The invention discloses a magnolia essence and a preparation method thereof. The magnolia essence is composed of, by weight part, 3-5 parts of allyl hexanoate, 1-3 parts of geranyl formate, 1-3 parts of geranyl acetate, 1-3 parts of butyl acetate, 18-20 parts of benzyl acetate, 8-10 parts of amyl cinnamic aldehyde, 3-5 parts of cinnamic alcohol, 3-5 parts of clove oil, 3-5 parts of terpinyl acetate, 3-5 parts of phenylacetaldehyde dimethyl acetal, 8-10 parts of linalool, 3-5 parts of dihydromyrcenol, 3-5 parts of terpilenol, 2-3 parts of phenethyl alcohol, 3-5 parts of nonanediiol acetate, 8-10 parts of Superfix(1,1,3-Trimethyl-3-phenylindan), 2-3 parts of ethyl butyrate, 2-3 parts of aurantiol, 1-2 parts of o-tert-butyl phenol, 5-6 parts of benzyl salicylate, 5-6 parts of rhodinol, 2-3 parts of benzpyrole, 2-3 parts of fructone, 1-3 parts of amyl acetate and 1-3 parts of allyl amyl glycolate. The preparation method of the magnolia essence comprises the following steps of (1) placing, (2), stirring, (3) standing, (4) filtering, (5) detection and (6) filling. The magnolia essence has fresh and pleasant magnolia flavor and can substitute for magnolia essence oil for being widely applied to products.

The invention relates to preparation and an application of a fuming matrix raw material of a heat-not-burn cigarette. A tobacco raw material is subjected to synergic expansion through steam microwave,and then an extraction material liquid is added uniformly; the mixture is stored in a constant-temperature and constant-humidity environment for a period of time, and the to-be-extracted material liquid is uniformly absorbed by the tobacco raw material; the tobacco raw material is crushed to the particle size of 100-200 meshes through a low-temperature crushing technology to obtain a raw materialof a fuming matrix; and then a heat-not-burn fuming matrix is prepared from the raw material of the fuming matrix, and shredding is carried out to prepare the heat-not-burn cigarette. According to the heat-not-burn cigarette prepared from the tobacco shred material, the cigarette is high in smoke gas concentration, strong in physiological satisfaction and prominent in characteristic aroma, the attenuation of smoke gas in the smoking process is reduced, and the smoking quality is improved.

The present invention discloses black-bone chicken paste essence. The black-bone chicken paste essence comprises the following raw materials in parts by weight: 40-60 parts of black-bone chicken meat,3-8 parts of green Chinese onions, 2-5 parts of fresh gingers, 0.3-0.7 part of cassia barks, 0.5-1 part of nutmeg, 0.3-0.7 part of flavourzyme, 0.3-0.7 part of compound protease, 3-8 parts of xylose,4-8 parts of glucose, 12-25 parts of plant hydrolyzed protein solution, 2-5 parts of cysteine, 3-8 parts of glycine, 1-3 parts of leucine, 0.5-1 part of valine, 10-15 parts of chicken fat, 0.8-1.6 parts of disodium 5'-ribonucleotide, 25-35 parts of salt, 20-30 parts of monosodium glutamate, 5-10 parts of corn starch, 0.5-1.5 parts of xanthan gum, 0.5-1 part of modified starch RJ-S308 and 80-125 parts of pure water. The present invention also provides a preparation method of the black-bone chicken paste essence. The black-bone chicken paste essence has fragrance and taste very close to those of the cooked black-bone chickens.

The invention discloses a method for improving the aroma quality of reconstituted tobacco in a papermaking forming section. The method comprises the following steps: dispersing a fragrant substance with the particle size of 15-200 microns into a retention and drainage aid aqueous solution with the mass concentration of 0.05-1.00% in the papermaking forming section of reconstituted tobacco production, adding the retention and drainage aid aqueous solution in which the fragrant substances are dispersed into the slurry for preparing the reconstituted tobacco, carrying out papermaking forming on the slurry to obtain a reconstituted tobacco substrate, and drying, coating, re-drying and slitting the reconstituted tobacco substrate to obtain a target fragrant reconstituted tobacco product. According to the method, the aroma substances are mixed with the net forming slurry to directly prepare the substrate aroma substances which are uniformly distributed in the interwoven fibers, so that the substrate has target aroma components and is relatively good in uniformity, the prepared reconstituted tobacco product is obvious in characteristic aroma, lasting in aroma and convenient to store, andthe aroma quality of the reconstituted tobacco product can be further improved.

The invention discloses a preparation method of compound chicken flavor. The preparation method includes: utilizing hexanal, heptanal, benzaldehyde, octanal, 2-methyl-undecanal, 2-octenal, nonanal, 2-hydroxynonenal, decanal, 2, 4-decadienal, 2-heptanone, 2-nonanone, 1-octylene-3-alcohol, 2-octylene alcohol, octanol, benzoic acid, capric acid and propylene glycol to prepare top note of the chicken essence; utilizing chicken zymolyte, chicken oil, cysteine, thiamine, alanine, glucose, xylose and hydrolyzed vegetable protein to prepare base note with a Maillard reaction product to be the chicken essence; compounding the top note and the base note. The compound chicken essence is strong in top note and high in real degree.

The invention discloses camellia japonica essence and a preparation method thereof. The camellia japonica essence comprises, by mass parts, 13 to 16 parts of linalool, 3 to 6 parts of galaxolide, 9 to 10 parts of alpha-amyl cinnamic aldehyde, 13 to 15 parts of benzyl benzoate, 15 to 18 parts of amyl salicylate, 2 to 3 parts of coumarin, 5 to 8 parts of rhodinol, 1 to 3 parts of terpilenol, 8 to 10 parts of benzyl acetate, 8 to 9 parts of phenethyl alcohol, 2 to 3 parts of geraniol and 15 to 17 parts of benzyl alcohol. The essence preparation method comprises the following steps: (1) placing; (2) stirring; (3) standing; (4) filtering; (5) detecting; and (6) filling. The essence has thick camellia japonica fragrance, is rich in fragrance, high in natural property, long in duration and obvious in characteristic aroma, and can be widely applied to daily chemical products and meet people's increasingly growing material and cultural needs.

The invention discloses a novel synthetic spice based on alpha-ionone and a preparation method of the novel synthetic spice. The structure of the synthetic spice is shown as a formula 1 and a chemicalname of the synthetic spice is 4-(2,6,6-trimethyl-2-cyclohexene-1-yl)-4-phenyl-hexyl-2-one. The preparation method comprises the following steps: carrying out high-area and stereoselective 1,4-addition reaction on phenyl grignard reagent and alpha-ionone under catalysis of an iron catalyst, and then quenching an intermediate by saturated ammonium chloride to obtain the compounds. The preparationmethod has the advantages of simple operation, easily-obtained raw materials and reagent, capability of realizing reaction of a large steric hindrance substrate under mild conditions and better industrial application prospect. (The formula is shown in the description).