79results about How to "Preserve aroma components" patented technology

The invention relates to a method for preparing tobacco extract and application thereof. The method for preparing the tobacco extract uses tobacco as a raw material to prepare the tobacco extract through the steps of enzymolysis, ultrasonic extraction, filtration, chromatography column separation and concentration under reduced pressure; and the tobacco extract is dissolved by 80 percent ethanol and sprayed into tobacco shreds by adopting an atomizing mode. The method using enzymolysis technology and ultrasonic extraction and combining the chromatography separation has the advantages of low extraction temperature, short time, little using amount of a solvent, full extraction and high raw material utilization rate; because the extraction temperature is low, the damage to thermal-sensitive fragrant substances is reduced, fragrant components of the tobacco self is furthest kept, and simultaneously the substances influencing the taste and mouthfeel are removed; and the method is simple, the equipment is easy to operate, and no pollution is produced.

The invention discloses a preparation method of a bamboo tube tea, wherein the preparation method comprises the steps: commercially available Pu'er tea or black tea is selected for use, and the moisture content is less than or equal to 5%; pure natural fresh cut moso bamboo is selected for use, a separation layer of each of bamboo joints at the top and the bottom of a bamboo tube is opened with a small opening used for filling tea leaves, and separation layers of bamboo joints inside the bamboo tube are all broken through; the tea leaves are filled by the steps that the dried Pu'er tea or black tea is loaded to the bamboo tube from the small openings, the tea loading amount in the bamboo tube is 50-70% of the volume of the inner chamber of the bamboo tube, the openings of the bamboo tube are plugged by porous plugs and the like, the bamboo tube is heated on a baking furnace to make the outer surface of the bamboo tube burnt, the bamboo tube has at least 1/4 of circumference area over-burnt from the bottom to along the bamboo tube circumference upwards, moreover, the bamboo tube rotates at the speed of 10-12 RPM while the outer surface of the bamboo tube is burnt, the burning time of the bamboo tube is 40-60 minutes at each time, and a criterion that the tea leaves in the bamboo tube are controlled to be not burnt at each time of burning is provided; light wave drying is carried out; freezing, detection and vacuum packaging are carried out. The tea leaves have unique characteristics of sweet and bamboo fragrant flavor.

The invention discloses a method for extracting pimento berry oil through subcritical normal butane fluid. The method includes the following steps of (1) raw material pretreating; (2) extracting; (3) separating; (4) material residue recycling; extracting process optimizing; the extracting time is short, operating is easy and convenient, energy dissipation is small, and the cost is low. The extracting process is carried out in the vacuum low-temperature low-pressure environment, damage to fragrance and secondary pollution are avoided, the fragrant components in pimento berries can be reserved to a maximum degree, the extracted pimento berry oil and an extracting agent are thoroughly separated, the fragrance of the product is pure, and the mobility stable is good. Under the parameter condition of the method, the extracting yield of the pimento berries ranges from 4.5% to 5.2%.

The invention relates to a processing method of dry type fragrant pear fermented wine. The method takes fragrant pears as the raw materials and prepares the dry type fragrant pear fermented wine with rich nutrition and good quality by the processes such as low-temperature expansion culture with frozen yeast, low-temperature fermentation with a mixed yeast strain and wine pouring and aging. According to the method provided by the invention, the dry type fragrant pear fermented wine is produced by adopting three strains of low-temperature saccharomyces cerevisiae and performing low-temperature expansion culture and low-temperature (10-12 DEG C) fermentation, wherein the mixed volume ratio (WL300:D576:WET136) of the culture solution is 5:9:6, and the problems of insufficient fragrance, insufficient acidity and non-thorough fermentation of the fragrant pear wine fermented with a single yeast are solved; since the raw materials are treated by a stage cooling freezing means, the problem of black kernel of the fragrant pear fruit caused by quick cooling is avoided, and the cell structure of the fragrant pears is broken by the freezing, thereby being favorable for increasing the juice yield of the fragrant pear; the fragrance component of the fragrant pears and the good flavor feature of wine are maintained to the greatest degree.

The invention discloses a novel sandwich type plant sheet and a production process thereof, wherein plant fiber material is used as a bear layer substrate; at least two bear layers are provided; plant extract and plant material with the bear layer quality of 10 percent to 100 percent are added between adjacent two bear layers; and after tightly compositing the bear layers and the plant extract and plant material layer in the middle, the sandwich type plant sheet can be obtained by drying. The invention provides a novel sandwich type plant sheet and a production process, which has the advantages that the performance of processing resistance is good; the plant material attached to the substrate is not easily to fall, so the component of plant fragrance can be effectively maintained; the sandwich type plant sheet can be used in tobacco to make the quality of cigarette suction better; the energy consumption is low; and the pollution to the environment is less.

The invention discloses a method for producing an olea europaea wine by utilizing olea europaea fruits and leaves. The method comprises the steps of adopting a fruits juice reserved after pressing the olea europaea fruits through a low-temperature cold pressing process and the olea europaea leaves as main raw materials, adjusting a sugar degree, smashing the olea europaea leaves, carrying out alcoholic fermentation, homogenizing through a high-pressure homogenizer, ageing, and blending to obtain the olea europaea wine with rich fruity flavor and rich nutrition. According to the method provided by the invention, the leaves produced during an olive tree pruning and rectifying process are fully utilized, and effective components such as oleuropein, hydroxytyrosol and flavonoid rich in the olea europaea leaves are reasonably transformed and utilized; plant cell walls and cell membranes of the olea europaea leaves are torn through the high-pressure homogenizer, so that intracellular organic matters in cells of the olea europaea leaves are fully released; meanwhile, under the action of the high-pressure homogenizer, the alcoholic fermentation is effectively terminated, yeast cells can be killed without the need for utilizing high temperature and adding SO2, the aroma component of the olea europaea wine is reserved favorably, and the quality of the olea europaea wine is improved.

The invention belongs to the field of processing of tea products, and particularly provides free-drying grapefruit tea and a processing method thereof. The freeze-drying grapefruit tea product is prepared by selecting fresh grapefruits, cleaning, cutting, peeling, rapidly freezing and hardening, sublimating and drying, and packaging. The free-drying grapefruit tea can effectively retain the nutritional ingredients and aroma components of the grapefruits, after the grapefruit tea is brewed, fruit particles are full and clear, and the original aroma of the grapefruit is emitted, and the grapefruit tea tastes sour and sweet, can be preserved at room temperature for a long time, and has good market prospect.

The invention discloses a preparation method and an application of high flexible reconstituted tobacco. The preparation method comprises the steps of 1, preparation of sheet bases: adding solid matters, formed after extraction, of Schisandra chinensis which is 1-5% of the weight of tobacco materials during a tobacco pulping process, and producing the reconstituted tobacco sheet bases; 2, coating the sheet bases: adding 1-5% of Schisandra chinensis powder into tobacco coating liquid, coating the reconstituted tobacco sheet bases according to a preset coating rate, drying after coating to control moisture of the reconstituted tobacco to be 10-12%; and 3, spraying fragrance to the sheet bases: spraying a Schisandra chinensis extracting solution with the density of Rho that is equal to 1.1-1.20g/cm<3> to the cut sheet bases, controlling the moisture of the reconstituted tobacco to be 10-12% after spraying is completed. A final product can be significantly improved in flexibility, absorbency and bulk of the sheet bases, improves the problems that the reconstituted tobacco is spicy, irritant and relatively high in wood miscellaneous gas, meanwhile, enhances sweet feeling, comfort and compatibility of the reconstituted tobacco, and can relieve cough, eliminate phlegm and improve immunity of a respiratory system.

The invention discloses a method for producing a Shanxi mature vinegar powder through cooperation of microcapsule molecular embedding and spray drying. The method comprises the following steps: (1) pre-proportioning; (2) preheating sterilization; (3) post-proportioning; (4) standardization; (5) spray drying; (6) fluidized bed cooling sieving; and (7) packaging. According to the process disclosed by the invention, Shanxi mature vinegar is taken as a raw material and mixed with concentrated haw juice and concentrated hippophae juice into a proportioning solution, the proportioning solution is sterilized, then beta-cyclodextrine and maltodextrin are added, the microcapsule molecular embedding is carried out, then the proportioning solution is scientifically compounded with a composite spice powder and a composite yeast extract, and powder spray is carried out to prepare the Shanxi mature vinegar powder. The product reserves the nutritional ingredients of the Shanxi mature vinegar, improves the flavour thereof and enriches the taste.

The invention provides a method for removing sulfur dioxide from a fruit distilled wine, particularly relates to a method for removing sulfur dioxide from a fruit (such as grape, apple, cherry, plum and the like) distilled wine in a distillation procedure, and aims to solve the problem that a base wine, wine leftovers or fermented peel dregs in preparation of a fruit distilled wine contain too much sulfur dioxide or a corresponding fruit fermented wine is not suitable for being sold on the market due to quality and other factors and is suitable for preparation of a distilled wine. The invention first uses calcium oxide in the process of removing sulfur dioxide from the fruit distilled wine, effectively reduces the sulfur dioxide content in the fruit distilled wine, and improves the utilization ratio and quality of the fruit wine. Besides, the invention improves the situation that the distilled wine containing sulfur dioxide is wasted, develops a new method for treating the fruit distilled wine containing sulfur dioxide, and provides a reference to the further research and development of the fruit wine and processed products thereof.

The invention relates to a method for producing acanthopanax bark wine, in particular to a method for producing the acanthopanax bark wine by improving decoction. The method for producing the acanthopanax bark wine by the traditional Chinese medicine steam extraction method comprises the following steps of: preparing the decoction, preparing semi-finished wine and filling, wherein the step of preparing the decoction is to extract Chinese medicinal materials by adopting the steam extraction method, and the Chinese medicinal materials are at least one of acanthopanax bark, costustoot, clove, amomum fruit, cinnamon and superior cinnamon. The Chinese medicinal materials with strong aromas are extracted by the steam extraction method, and the extract is directly added into the acanthopanax bark wine. Therefore, the acanthopanax bark wine keeps aromatic components of the medicinal materials, overcomes the defects of strong medicinal smell and poor mouthfeel, and has light medicinal smell and pure and good medicinal aroma, so that the quality and sale of acanthopanax bark wine products are improved. Meanwhile, the method for producing the acanthopanax bark wine completely extracts activeingredients of the traditional Chinese medicines, greatly improves the production efficiency, shortens the production cycle of a liquid medicine, and reduces the production cost.

The invention discloses a method for preparing fermented yellow peach wine, and the method includes a material selection step; a beating step; a color-protecting step using a color protecting agent; an enzymatic step; an enzyme deactivation step and a filtering step; SO2 is added into yellow peach juice in the ratio that 40-50mg of SO2 is added into yellow peach juice per L, the yellow peach juice is placed for 10-15h, the initial concentration of sugar in the yellow peach juice is adjusted to 25-30 degrees Brix, and pH is adjusted to 3.5-4.5; then yeast is added, the mass of the added yeast is 0.12-0.16% of the mass of the yellow peach juice of the previous step, the yellow peach juice is fermented primarily for 7 days at 25 to 28 DEG C, and the fermentation liquid is clarified and filtered to obtain the yellow peach wine. The yellow peach wine with a unique flavor is obtained by processing of yellow peach pulp by a fermentation process, self aromatic components of yellow peaches are retained to a large extent, and the method is a new method for brewing the yellow peach wine.

The invention relates to food and in particular relates to concentrated fish paste. The concentrated fish paste can be prepared according to the following process: 1) firstly, boiling fish bones; 2) separating bone soup, oil and bone meat residues; 3) carrying out enzymolysis on the bone meat residues; 4) boiling the bone soup and enzymolysis liquid to obtain a bone extracting solution; 5) concentrating the bone extracting solution in vacuum until the content of solid matters is greater than or equal to 25 percent or the density is 1.1 to 1.2g/ml, so as to obtain a finished product. Accordingto the product provided by the invention, a main component is a concentrated substance which takes the fish bones as raw materials and contains rich components including protein, calcium, phosphorus and the like; the product has a rich and elegant taste and abundant nutrients and is very good for human health.

The present invention relates to the field of rose processing and provides a preparation method of rose fine powder. The preparation method comprises the following steps: with rose petals as a raw material, the rose petals are soaked in a color protection solution containing citric acid and magnesium chloride with pH adjusted to 4.5-5.5; after the color protection is conducted for 2-8 hours, the rose petals and the color protection solution are directly colloid-milled to obtain rose slurry; the rose slurry is filtered; the filtered rose slurry is subjected to reverse osmosis concentration to obtain a rose concentrate; and the rose concentrate is dried to obtain the rose fine powder. The provided preparation method of the rose fine powder does not conduct any high-temperature operations during extraction and can effectively reduce damages of the preparation process on nutrients and aroma substances in the roses. The obtained rose fine powder by the preparation method is less in rose fragrance loss, has color close to the color of the raw material rose petals, is free of addition of rose essence and other spices to increase the fragrance when used as the raw material for products containing the roses, and also has the color and luster close to those of the roses.

The present invention relates to the technical field of bean product processing and particularly relates to blood tofu and a manufacture method thereof. The blood tofu comprises the following raw materials: tofu, streaky pork, pork blood, edible salt, spices, lemons, Chinese wolfberry fruit wine, bayberry wine, osmanthus fragrans flowers, chrysanthemum, jasmine flowers and cheese. The manufacture method comprises the following steps: flavoring wine preparing, tofu, pork blood and streaky pork preprocessing, mixing, cooking and baking. The blood tofu is rich in nutrients, simple in preparation, rich in vitamins, proteins and trace elements. An effective combination of the various raw materials balances the nutritional structures of the blood tofu and at the same time also enhances the health-care functions of the blood tofu in human body. The blood tofu has functions of enhancing immunity, lowering blood, promoting digestion, etc., and is strong in elasticity, good in crispness, and long in shelf life.

The present invention relates to food and particularly discloses a concentrated chicken paste. The concentrated chicken paste can be prepared according to the following processes: 1) chicken bones arefirstly boiled out; 2) bone soup, oil and bone flesh residues are separated; 3) the bone flesh residues are taken and the taken bone flesh residues are subjected to an enzymatic digestion; 4) the bone soup and an enzymolysis solution are taken to be boiled to obtain a bone extract; and 5) the bone extract is concentrated in vacuum to solid content larger than or equal to 25% or density of 1.1-1.2g/ml to obtain a finished product. A main component of the product is a concentrate made from chicken skeletons as a raw material. The concentrated chicken paste is rich in proteins, calcium, phosphorus and other ingredients, has rich and beautiful taste and rich nutrients, and is very beneficial to human body health.

The invention belongs to the technical field of compound seasoning processing, and particularly discloses a processing method of a residue-free beef tallow hotpot condiment. A reaction kettle is used for stir-frying the hotpot condiment, the reaction kettle is reasonable in design and ingenious in structure, and compared with stir-frying of a traditional stir-frying pan, the closed cylindrical kettle body serves as a hotpot condiment carrier, the proportion of various raw materials is strictly controlled, and the stir-frying temperature and stir-frying time of the various raw materials in the stir-frying process are coordinated. The hotpot condiment is stir-fried under the relatively closed condition, the fragrance components of the hotpot condiment raw materials are reserved to the maximum extent, the quality of the hotpot condiment is better, the risk that foreign matter enters the hotpot condiment is also reduced. Meanwhile, the stir-frying efficiency is also very high, and automatic control is facilitated.

The invention mainly relates to the technical field of oil processing, and discloses a preparation method for high-purity rice bran oil. The preparation method comprises the following steps: soaking,lactic acid fermentation, yeast fermentation, drying and squeezing. The method is simple and is convenient to operate, and the obtained rice bran oil is relatively high in purity, and a later-stage purifying process does not need to perform, so that production cost is reduced by 18.7%. The preparation method specifically comprises the following steps: adding a vitamin C solution into rice bran tokeep nutritional ingredients in rice bran and prevent color of rice bran from being darkened; and introducing lactic acid bacteria into the rice branch to ferment to decompose colloids and wax in therice bran. The method is simple, increases nutritional ingredients of small molecules, avoids adding a chemical reagent at a later stage to perform degumming and dewaxing, is silent and environmentally friendly, saves energy resources, reduces the production cost, and keeps flavor and nutrients of the rice bran oil; angel brewer's yeast is added to perform high-temperature fermentation after lactic acid fermentation, so that activity of glucosidase is improved, and free fatty acid and dark-color components in rice bran are decomposed, and therefore, the preparation method is efficient and quick, is green and environmentally friendly, and reduces a great deal of production cost.

The invention relates to a feed liquid for heating cigarettes, a preparation method of the feed liquid and the heating cigarettes. The preparation method of the feed liquid comprises the following steps: determining a leaf group of a heated cigarette; sequentially extracting tobacco essential oil, tobacco dew and tobacco absolute oil from each type of tobacco leaves in the leaf group; mixing the extracted tobacco essential oil, tobacco dew and tobacco absolute oil to obtain an extract mixture of the tobacco leaf material; the tobacco leaf material extract mixtures in the leaf groups are mixed according to the leaf group proportion, and feed liquid is obtained. The feed liquid prepared by the method has the advantages of high raw material utilization rate, low production cost and small environmental pollution; aroma components of each tobacco leaf in the leaf group are reserved to the maximum extent; the prepared spice is consistent with a heated cigarette in aroma style and good in compatibility after being perfumed and can be directly added into the heated cigarette, the blending test links are reduced, the test frequency is reduced, and the operation efficiency is greatly improved.

The invention discloses fermented seedless wampee fruit vinegar as well as a preparation method and an application thereof. Mature and high-quality seedless wampee is taken as a raw material, an enzyme for plant extraction is added for temperature-controlled enzymolysis, then wine saccharomyces cerevisiae, a multi-microbe bran starter, active acetic acid bacteria and corncob are added for simultaneous alcoholic fermentation and acetic fermentation, finally, the temperature is reduced, bentonite is added for aging, filtering is performed, and the seedless wampee fruit vinegar which is soft, tasty, high in clarity and high in protein stability and has good healthcare effect is obtained. Strong aroma components, functional components and nutritional components in the seedless wampee can be effectively retained; acidity reduction caused by overoxidation can be prevented effectively; acid production rate and acid production stability of the fruit vinegar can be improved substantially, and quality of the fruit vinegar can be improved.